Insider | Summer 2024

When you bring all voices together you go from a whisper to a roar.

I recently saw this quote posted by a colleague, and it personified what we hope to accomplish as an association as it relates to advocacy! I believe we made significant progress “raising our voice” during the 125th General Assembly, but we haven’t quite reached a roar – a level that I am confident we can achieve. So, how do we get there?

We know that the hospitality industry is a driving economic force in the state of South Carolina and that members of SCRLA have the opportunity to be more proactive in effecting change to benefit and sustain our industry in that role, perhaps this year, more so than any since the end of the pandemic. November will not only bring the opportunity to choose who will lead our country, but also every member of the South Carolina General Assembly is up for reelection. The Association will be working with members from all over the state to evaluate track records of incumbents and assess platforms of challengers to ensure that the 126th General Assembly has our best interests at heart.

Before this session, the SCRLA Political Action Committee functioned primarily to “lobby”, or educate, members of the legislature on bills before them and the potential impact they may have on our industry. However, going into the November elections, SCRLA has a small fund for the purposes of campaign donations. We need to grow this for maximum impact, but more on that later. An advisory committee of both lodging and restaurant members will review the candidates and talk with other members in their region about those they believe will be most supportive of the hospitality industry. With our limited funds, the committee will need to be strategic in these donations. If you would like to share insight on a particular candidate, you can reach out to me or to Hank at the office, or if you have a local chapter, you can share your thoughts with the chapter president.

As I mentioned earlier, SCRLA will need to grow and replenish the PAC Fund year after year to truly build our influence. In South Carolina, it’s pretty easy to participate:

• All contributions are voluntary.

• There are no limits on what individuals and corporations may contribute to a PAC in a calendar year in South Carolina.

• Individuals may contribute to the SCRLA PAC with personal or business funds (this is different from federal PACs).

• Contributions more than $100 will be reported to the S.C. Ethics Commission in the quarter in which they were received to be transparent and in-line with laws governing PACs.

I hope that you will consider investing in the future of your business by contributing to the SCRLA PAC, AHLA’s HOTELPAC, or the National Restaurant Association PAC. You can find links to each of these on the Association’s website, SCRLA.org, under the Advocacy tab. Please don’t hesitate to reach out if you have any questions.

Susan H. Cohen President & CEO

MEET YOUR SCRLA TEAM & EXECUTIVE COMMITTEE

The South Carolina Restaurant and Lodging Association provides superior value and effective communication by being the voice of the foodservice and lodging industry in government and public relations, educational programs, offering operational benefits, and creating opportunities for member involvement.

Spartanburg Chapter Hosts Inagural Rock & Roast to Benefit Hubitality

Susan Cohen President & CEO

On Saturday, Febuary 25, the SCRLA’s Spartanburg chapter hosted its first annual Rock & Roast event at the FR8 Yard. The inagural event served as a one-year celebration for Hubitality, a program providing emergency assistance to Spartanburg’s hospitality industry. With the continued support of the Spartanburg community, the program has provided more than $50,000 to hospitality employees and raise more than $170,000 through contributions and events alike.

Douglas OFlaherty Chief Operating Officer

Hank Davis VP of Governmental Affairs & Community Development

Lenza Jolley VP of Membership & Development

Chris Patel Membership Services Manager

AnnMarie McManus Meetings & Events Manager

Christal VanWickler Bookkeeper/Education Coordinator

Tony Tam Chairman

Heidi Vukov Vice Chairman

Jonathan Sullivan Treasurer Members

Chad Patterson, Gil Smith, Kirk Watkins, Jonathan Kish,

Pinnacle Partnership, Hub City Hospitality, US Foods, Spartanburg Community College Foundation & Culinary Arts, Wade’s Restaurant, South Carolina ProStart, Tito’s Handmade Vodka, Rockers Brewing Company, Budweiser of Spartanburg, and many others helped contribute and make this event such a success.

Victoria Tobin Executive Director, MBAHA

Devockius Tabron Digital Content Creator

Luna Hiott Communications Coordinator

Event festivities included all you can eat oysters, whole hog BBQ, entertainment from The Grateful Brothers, raffles and more. The event raised nearly $20,000 to continue Hubitality’s mission of providing emergency assistance to hospitality employees facing personal and financial crisis. Learn more about the program at hubitality.org.

The 2024 State of the Restaurant Industry report is the authoritative source for industry sales projections and trends. It is based on analysis and forecasts by National Restaurant Association economists and surveys of restaurant operators and consumers conducted throughout the year.

The report examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead.

Seven Ways Hoteliers Can Foster Better Partnerships With Meeting Planners

Its key points were:

Non-Continuous Cooking: Food Safety in Retail Food Establishments

A Look at South Carolina's Tip Pooling Concerns and SCRLA Responses

Team South Carolina Shines at National ProStart Invitational for Seventh Year in a Row

• Sales are up: The foodservice industry is forecast to reach $1 trillion in sales in 2024.

• Restaurants are hiring: The industry workforce is projected to grow by 200,000 jobs, for total industry employment of 15.7M by the end of 2024. 45% of operators need more employees to meet customer demand.

• Competition is strong: In 2024, 45% of operators expect competition to be more intense than last year.

Shaping the Future of South Carolina’s Hospitality Industry: A Recap of the 125th Legislative Session

• Costs are up: 98% of operators say higher labor costs are an issue for their restaurant. 97% cite higher food costs. 38% say their restaurants were not profitable last year.

Hospitality Day at State House, South Carolina Hospitality Conference Resounding Successes

Major Hotel Brands Increasingly Move Toward Sustainability Certification to Strengthen Environmental Well-Being

• Consumers are value conscious: Nearly half of consumers are taking a wait-and see stance when it comes to spending. Operators who offer a solid value proposition for dining out can nudge customers out of their holding pattern.

NLRB’s Proposed ‘Joint Employer’ Rule Has Been Blocked—For Now

South Carolina's Bounty: A Guide to Summer Produce for Restaurant Operators 6 9 10 12 14 18 21 25 26

• Consumers love restaurants: 9 in 10 adults say they enjoy going to restaurants. Restaurants allow them to enjoy a favorite meal that has flavor and taste sensations they can’t easily replicate at home.

Visit restaurant.org to download your copy today.

Seven Ways Hoteliers Can Foster Better Partnerships With Meeting Planners

The meetings and events business continues to draw visitors from around the world to the most desired destinations. The path back seems smoother than ever for hoteliers who are getting their groove back. Indeed, the meetings industry continues to be an essential revenue driver for increasing profitability for hotels of almost any size. For meeting planners, however, the story may be a little different.

As businesses turn to meeting planners to ensure their events are held on time, at the most attractive venue, and within budget, those same planners are looking to their hotel partners to help them deliver the expected results more than ever before. What many are seeing is a very different world than four years ago. While hotels are running more smoothly today, costs are higher (much higher), and staffing and service levels are still not at the expected levels.

Here are seven recommendations to help hotels better partner with meeting planners and event managers to deliver exceptional attendee experiences:

Leverage outside and/or local vendors to reduce costs. Rising costs continue to frustrate everyone involved in planning a successful meeting. The need to cut costs has led to shortened meeting agendas, alternative destinations, and lower-cost food and beverage options. Some planners seek creative tech solutions and local catering partnerships to alleviate these rising costs. Venues can help customers by offering creative food and beverage choices, often enhanced with local flair from regional suppliers or flexible pricing from outside A/V providers.

Be flexible with dynamic staffing for desired service levels to ensure satisfaction.

Although staffing levels and experience have improved, meeting planners still identify service as a top area of dissatisfaction. It is essential to the customer experience (whether as a meeting planner or a guest) that hoteliers ensure their property has the staff to deliver what guests expect and provide superior service at a fair price. The period of tolerance for post-pandemic staffing is over. As a result, hoteliers can expect more complaints than last year from clients due to hotel staffing inexperience and lack of adequate staff coverage.

Be responsive (and business savvy!) with inbound sales leads.

While nearly half of planners send RFPs to up to five venues (some send to as many as ten venues), many receive fewer responses. With today’s higher group demand, hotels can be more discerning by responding to RFPs that best address need periods and offer greater profitability. However, taking too long in the evaluation process can mean losing the business. Leveraging tools to evaluate inbound leads quickly by analyzing account booking preferences can simplify this process and boost anemic inbound win rates.

Don’t let sales structure affect productivity. Some clustered sales teams may be slower to respond than dedicated property-level staff.

If sales teams are clustered, competing priorities, the competitive environment, and shifting staffing levels at the property level may slow down the ability to respond in a timely fashion. Sales technology tools will help streamline processes and gain visibility into clustered sales performance. Hotels may also be dealing with mixed experience levels and skill sets. Automating account research and contact lead generation can make even the greenest salesperson efficient.

Get contracts out quickly; don’t let revenue teams slow down the process and lose the sale.

It is all about timing when responding to group contracts. Once the deal is won, keeping an eye on the ball will be critical. Get the contract signed, sealed, and delivered as soon as possible. That said, an inexperienced salesperson may be too focused on getting a signed contract before all the T’s have been crossed. This can frustrate the meeting planner and expose inexperienced sales personnel. Make sure teams take the time to answer all questions before asking the customer to sign on the dotted line. But once those questions have been answered, get the contract out the door.

Make attendee well-being and DEI part of your event best practices.

Planners agree that DEI and attendee well-being are the top trends influencing meetings. In some cases, hotly debated issues make it more challenging to choose a meeting destination where everyone feels accepted. These priorities may influence an event’s location and overall structure, likely impacting content and programming. Well-being options are hot and getting hotter. Those venues that can provide well-being options such as yoga, hydration stations, or healthy food options will set your hotel apart from the competition.

Don’t let new technology be a guest blocker. Ensure attendee-facing staff have a complete understanding of hotel and meeting technology. Partner with event organizers to understand their technology and how hotel staff can help optimize the experience. Suppose the hotel has invested in new technology—such as AI preferences, voice prompts, or text messaging. In that case, it would be critical that all personnel are trained to help attendees and answer questions. The success or failure of investments often hinges on whether new sales or operations teams are effectively trained to be efficient and helpful.

As we strive to elevate our meeting game this year, whether for business or pleasure, event planners and hoteliers must join forces to deliver exceptional service to attendees. It is time for a collective awakening to new and innovative approaches. By addressing the pain points of the planners we collaborate with, we pave the way for stronger brand loyalty and lasting partnerships.

Non-Continuous Cooking: Food Safety in Retail Food Establishments

Sometimes called "par-cooking", non-continuous cooking is the act of applying heat so that a raw food is removed from heat before reaching the required fully cooked temperature. When using this process, food must be properly cooled (Proper Cooling Temperatures) immediately and held under refrigeration until the final cooking step. The first heat treatment does not effectively destroy bacteria and other germs that could cause a foodborne illness.

Animal or other TCS food that is partially cooked and stored until it is fully cooked before service or sale is considered raw. Food cooked to the minimum internal temperature required for that product during the first heat treatment is a fully cooked product.

Reasons for using non-continuous cooking

• The use of non-continuous cooking depends on the food establishment's needs. For example:

• A facility that serves chicken wings may use the process to increase the crispy texture of the chicken during the final cooking step.

• The process may be used to add grill marks to steaks, burgers, or poultry that will be fully cooked later using a different heating method.

• When potatoes are sliced in the retail food establishment to make fries, a facility may use this cooking process to produce a crunchier final product.

Before using the process in the facility, a written plan must be created and submitted to the local Department for review and

approval. The written plan should address the following:

• Maximum time for the initial heating process. Time may not exceed sixty (60) minutes.

• Cooling procedure (135°F to 70°F within 2 hours then from 70°F to 41°F within 4 hours.) that will occur immediately after the initial heating process.

• Temperature monitoring procedures to ensure the food is properly cooled.

• Procedures for labeling or otherwise identifying the stored food to ensure that it is not mistaken for a cooked product.

• Food storage location (frozen or cold at a temperature of 41°F or less) until it is properly cooked for service or sale.

• Describe how the food will be separated from readyto-eat food to prevent possible cross-contamination.

• Identify the corrective action(s) that will be taken if any of the above steps are not properly met.

• Describe how a manager or other assigned staff member will monitor and keep records of the entire process, including any corrective actions taken.

The written plan must be maintained in the establishment for food employee use and readily available to the Department upon request.

Additional guidance on non-continuous cooking may be found on the DHEC website.

South Carolina Tip Pool Concerns Continue to Rise

Recently, U.S. Department of Labor Wage and Hour Division investigators found a South Carolina restaurant distributed earned tips with traditionally non-tipped employees, such as dishwashers and cooks and, by doing so, operated an invalid tip pool. The division learned that the employer used earned tips to cover most of the servers’ gross pay and failed to pay a cash wage of at least $2.13 per hour directly to tipped employees as required. These actions violated the Fair Labor Standards Act, as did the employer’s failure to keep accurate record of tips earned and hours worked by employees.

A hotel in Michigan was cited to pay $110,000 in back wages and liquidated damages for six employees of the property, including two who worked there for more than 40 hours per week for nearly 10 months without pay. The couple thought they were working in exchange for free lodging at the hotel, but the hotel still charged them for their stay on some nights they worked. The Fair Labor Standards Act has specific requirements for employers seeking to take a credit for providing lodging to their employees.

Two large South Carolina franchise groups that have operations in multiple states was assessed civil money penalties of $25,000 and $36, 012, respectively, to address violations found at eight locations in South Carolina for employing children, ages 14 and 15, to work outside of legally allowed hours. Businesses that employ 14- and 15-year-olds must balance workplace experience with educational opportunities and be aware of the limits on these young workers’ job duties and hours,” said Wage and Hour Division District Director Jamie Benefiel in Columbia, South Carolina. “Child labor regulations ensure young workers can gain valuable work experience without interfering with their

education or endangering their safety.”

The three examples provided are not members of the SCRLA. Rely on the Association to be a valuable resource for understanding and complying with US Department of Labor (DOL) regulations.

Here's how:

• Educational resources: The SCRLA offers workshops, webinars, and online resources on various labor law topics, including wage and hour laws, overtime regulations, minimum wage requirements, employee classification (independent contractor vs. employee), family and medical leave, and anti-discrimination laws.

• Help Desks and Hotlines: The SCRLA has a Labor Law Compliance Help Desk sponsored by Jackson Lewis Law Firm, LLP that provides members with free consultations with employment law attorneys

• Compliance Updates: Stay informed about changes in DOL regulations and keep their members updated through newsletters, social media, or their websites. This helps members proactively avoid any compliance issues.

Your membership into the SC Restaurant and Lodging association, gains you access to valuable resources and support that can help you stay compliant with DOL regulations.

Team South Carolina Shines at NPSI for Seventh Year in a Row

Hosted by the National Restaurant Association Education Foundation (NRAEF), Team South Carolina battled more than 400 competitors at the 2024 National ProStart Invitational in April at the Baltimore Marriott Waterfront. Anderson Career and Technology Center (ACTC) placed third in the Culinary Arts Competition, while Wando High School placed fourth in Restaurant Management.

Teams from 48 states battled in a weekend-long showdown that featured more than 400 students and a roster of top restaurant and foodservice industry judges. The National ProStart Invitational is the nation’s largest high school culinary and restaurant management contest. A fusion of "Chopped" and "Shark Tank," it provides a platform for the students to compete for a share of scholarships totaling $200,000.

The event featured a show-stopping display of culinary talent and restaurant business acumen by over 90 of the country’s best and brightest high school teams from 48 states. All students competing in the National ProStart Invitational earned their place by winning their state-level ProStart Invitational competitions.

ACTC serves students from Belton-Honea Path, Palmetto, Powdersville, and Wren High Schools in the Anderson I & II School Districts. Wando High School is a large, public non-magnet high school serving students living in the Mt. Pleasant area of Charleston County School District.

Established in 1995 by the NRAEF, ProStart has equipped 1 million high school students to date with career ready culinary and restaurant management skills. Today, the program reaches nearly 165,000 students at almost 1,850 schools, who emerge ready to build a career in the restaurant and hospitality industry. South Carolina ProStart was introduced in 1999 and reaches 55 schools statewide.

“It’s inspiring to watch these students put so much of

their hearts and souls into this competition and to know that the grit that got them here will be what propels their careers,” said Michelle Korsmo, president & CEO of the National Restaurant Association and CEO of the NRAEF. “These competitors represent what’s possible when the courage and creativity of young leaders is supported by educational programs like ProStart.”

The National ProStart Invitational is a high-stakes competition between some of the best culinary and restaurant management students in the country. Students on the culinary teams had 60 minutes to prepare a three course, fine dining menu, using only two butane burners and no running water. The management teams persuaded a panel of judges that their innovative restaurant business pitches had the chops to succeed in the real world.

ACTC’s menu consisted of Prosciutto-wrapped Manchester Farm's quail served with smoked apple espuma and rye crumb, pickled gold beets, petite lettuce and balsamic beet sauce as a starter, and a coriander-rubbed New Zealand venison served with wilted Dandelion greens, butternut squash puree and hazelnut streusel, pan-roasted Maitake mushrooms and a sour cherry demi-glace to follow. They completed their menu with a ginger-accented pear mousse served with a walnut spice cake, Clemson Bleu Cheese ice cream and walnut tuile, poached pears and a raspberry port sauce.

Wando's elegant, upscale restaurant concept, Southern Strides, focused on local sustainable seafood and building relationships with local vendors, fisherman, and purveyors to highlight the flavors and ingredients that the South has to ffer.

More than 70 industry and post-secondary judges were on hand to select the winning teams. Students were evaluated on their uniform and professional appearance, teamwork, decision making ability, product taste, and overall menu appeal.

Chef Jay Hancock Honored as SC's Educator of Excellence

Jay Hancock of G. Frank Russell Technology Center in Greenwood, SC, has been nominated for the NRAEF Educator of Excellence to represent South Carolina.

South Carolina’s Educator of Excellence nominee, Jay Hancock, will travel to the Educator of Excellence Awards Ceremony and ProStart professional development training this fall. Hancock, a ProStart instructor at G. Frank Russell Technology Center in Greenwood, is recognized for his passion for collaboration with other instructors and sharing of resources and best practices to help students achieve success in their respective programs.

He has led several sessions at the SC Education Business Summit from classroom management, best practices and how technology tools can make teaching lessons easier and more effective/engaging. He mentors other instructors and assist with SC Culinary Arts curriculum recommendations as well as the SC Culinary Arts State Standards.

The NRAEF ProStart National Educator of Excellence Awards recognize educators who demonstrate excellence in the classroom and passion, commitment and creativity in all aspects of the ProStart program to help their students make the most of the opportunities that ProStart offers.

Jay will attend the ProStart Educator Fellows Program, a year-long engagement program, in the fall to represent South Carolina. The Educator of Excellence nominees will gather to help create tracks for the following Summer’s ProStart Professional Development. They will be creating session content with goals, learning objectives and session development.

SCRLA UPDATES

Shaping the Future of South Carolina’s Hospitality Industry: A Recap of the 125th Legislative Session

Thursday, May 9th marked the official end of the 125th legislative session of the South Carolina General Assembly. During the two-year session, thousands of bills were introduced, but only a small fraction of those bills were ever granted a subcommittee hearing and given a chance to move forward in the legislative process. Despite this, as of May 16th, 237 bills have so far been ratified this session, with 170 bills already being signed into law, 2 bills being signed into law without the Governor’s signature, 3 bills being vetoed by the Governor and overridden by the legislature, 61 bills awaiting the Governor’s signature, and a handful of others moving to conference committees to hammer out the differences between the House and Senate in one final push to make it over the finish line. While the General Assembly may have adjourned Sine Die, lawmakers will return to Columbia in June per the Sine Die resolution to finalize the FY2024-25 budget, take up any gubernatorial vetoes, elect an Associate Justice to the SC Supreme Court, and deal with any remaining outstanding legislation currently in conference committees. All other legislative matters outside of the scope of this year’s Sine Die resolution will have to be refiled next session for the General Assembly to take back up when they return in 2026 and begin the legislative process from the beginning.

In November 2023, South Carolina voters gave Republicans a supermajority in a resounding vote of support for conservative leadership in Columbia. When the General Assembly reconvened in January to kick off the second half of the 125th legislative session, Republicans wasted no time flexing their

newfound muscle – passing a handful of partisan bills heralded by conservatives as significant legislative victories. These include the constitutional carry of firearms without a permit, expanded school choice, the ESG Pension Protection Act, and proposing an amendment to the SC Constitution ensuring only registered U.S. citizens can vote in our elections, among others. Of particular interest to our industry as it relates to constitutional carry, South Carolina Law Enforcement Division (SLED) issued critical guidance regarding the new state law. The guidance aims to clarify key aspects of the law to ensure both citizens and law enforcement agencies understand their rights and responsibilities under the new regulations. One notable aspect highlighted in SLED's guidance is that nothing in the new law affects a business’s right to prohibit the carrying of firearms on their premises by posting a "No Concealable Weapons Allowed" placard. This provision underscores the importance of respecting private property rights and the prerogatives of businesses to establish their own policies regarding firearms.

There was also a plethora of other legislative victories that received bipartisan support this session including:

• Unemployment Insurance Tax Relief (H. 3992): the bill provides relief to employers that are delinquent in their unemployment insurance (UI) taxes by allowing them to enter into installment plans with the Department of Employment and Workforce (DEW) to avoid escalation to UI tax rate class twenty, ensuring that they do not fall

into a spiral of tax debt by missing or miscalculating one UI tax payment.

• Apprentice Income Tax Credit Increase (S.557): increases the apprentice income tax credit from $1,000 to a maximum of $4,000 per adult apprentice or $6,000 per youth apprentice. The bill also allows employers to claim an additional $1,000 tax credit for up to three years if they hire an individual full-time upon completion of their apprenticeship.

• Abandoned Buildings Tax Credit (S.1021): the bill extends the abandoned buildings revitalization tax credit program to 2035 and increases the maximum credit amount from $500,000 to $700,000 per site to incentivize the redevelopment of abandoned commercial properties across the state.

• Voluntary Paid Family Leave Insurance (H.4832): the bill allows employers to offer a voluntary insurance product for paid family leave as an additional employee benefit.

• me, image and likeness (NIL) (H.4957): this bill would substantially revise the NIL standards for collegiate athletes across the state, allowing state universities to facilitate NIL deals for student athletes.

• Golf club dues tax exemption (H.3880): the bill would prevent admissions tax from being charged or collected on annual or monthly dues paid for a golf club membership.

When the General Assembly returns in June, there are several high-priority bills on the legislature’s agenda that are still playing out in conference committee. Noteworthy bills still in conference committee include:

• The South Carolina Ten-Year Energy Transformation Act (H.5118): the bill aims to address the current and future energy needs of South Carolina by increasing generation capacity through an all-of-the-above approach and through common sense regulatory and permitting reforms to maintain South Carolina’s unprecedented economic growth. With South Carolina being the fastest growing state in the nation based on the latest census data, it is essential that South Carolina has the needed energy infrastructure and production capability in place to meet our growing future energy needs.

• Judicial Merit Selection Commission Reform (S. 1046): the bill would amend the Judicial Merit Selection Commission (JMSC) to be composed of 13 members and require the JMSC to employ an executive director to perform the day-to-day operations of the Commission. Four members would be appointed by the Speaker of the House, two by the President of the Senate, two by the Chairman of the Senate Judiciary Committee, and five by the Governor. The bill would also specify that a magistrate may serve in a holdover capacity for no more than 14 days from the expiration of their term and the Governor may make a temporary appointment if the Senate has not given advice and consent for a new appointment within 14 days. Additionally, the bill would expand concurrent jurisdiction for magistrates’ court to certain actions with claims not exceeding $25,000. The current limit is $7,500.

• FY2024-25 Budget (H. 5100): the day before Sine Die,

the House amended and returned its version of this year’s $13.8 billion state budget to the Senate. The main point of contention between the two proposals revolves around what to do with $600 million in surplus Homestead Exemption (HEX) funds. Some portion of the funds will likely be allocated to various infrastructure improvements and the conferees will need to determine whether to use the remaining surplus HEX funds on either a further reduction in the individual income tax to 6.2% or a one-time property tax rebate for owner-occupied residences. The General Assembly is expected to have a significant amount of new revenue to allocate once the Board of Economic Advisors (BEA) meets on May 20 and conferees will likely meet after the BEA meeting so members of both chambers know exactly how much new money they can allocate for the final FY2024-25 budget.

With 2024 being an election year and all 170 seats being up for grabs in both chambers, some close observers of the Statehouse walk away from this session with a feeling of both political parties being more focused on the bills that failed than those that passed. Medical marijuana, healthcare restructuring, lawsuit reform, Sunday sales, vaccine mandates, permitting reform, raising the minimum wage, tax exemptions for paper goods and certain prepared foods, state-mandated alcohol server training, state-wide preemption of regulating short-term rentals, and hate crimes legislation were among a plethora of issues that did not make it over the finish line this year. Medical marijuana legislation passed the Senate but died in the House. Hate crimes legislation passed the House but died in the Senate. Sunday sales, curbside pickup and the delivery of alcohol, and the Fair Access to Insurance Requirements Act (H. 5066), a priority bill for the SCRLA this session which would have provided critical relief to our industry due to the state’s ongoing liquor liability insurance crisis, all passed the House but died in the Senate. The South Carolina Justice Act (S. 533), another priority bill for the SCRLA this session which would have modernized the way South Carolina’s liability laws work to ensure businesses are only responsible for paying damages equivalent to their share of fault in civil lawsuits, received a favorable report from the Senate Judiciary Committee but ultimately died on the Senate floor. While these priority bills may not have been signed into law this year, we are committed to continuing to work with pro-hospitality members of the General Assembly and fight for such reforms and other critical policies that promote a vibrant and sustainable hospitality industry in South Carolina for years to come.

There is so much more that could be said about this session, but if there is one key takeaway – it would be that elections matter and they do have consequences. The statewide primaries will take place June 11th and the general election is November 5th. The SCRLA has an active Political Action Committee (SCRLA PAC) at the state-level and is governed by a PAC Advisory Committee comprised of members of the SCRLA Board of Directors and SCRLA Chapter Presidents. As a manner of best practice, the SCRLA PAC does not make campaign expenditures to primary campaigns but will be standing ready to support pro-hospitality candidates for the Statehouse who have our industry’s best interest top of mind when making policy decisions critical to our industry. To learn more about the SCRLA PAC and how to get more involved in the political process and make a donation, please visit our website at scrla.org/pac.

Hospitality Day at State House and Inaugural South Carolina Hospitality Conference Resounding Successes

Every year, the South Carolina Restaurant & Lodging Association (SCRLA) gathers industry professionals, state lawmakers, members of the media, and hospitality enthusiasts alike to celebrate one of the state's most vital sectors. The annual Hospitality Day at the State House event featuring a Taste of South Carolina has become a highlight of the General Assembly’s social calendar, showcasing the strength and significance of South Carolina’s hospitality industry while also advocating for policies that support its continued growth and success.

This year's event was a vibrant mix of networking, advocacy, and, of course, culinary delights. Here's a look at some of the day's key moments and highlights.

A Warm Welcome and Legislative Advocacy

The event kicked off under sunny skies with a warm welcome from members and staff of the SCRLA to the over 1,200 guests from across the state. With over 12% of South Carolina’s workforce employed in the leisure, hospitality and tourism sectors, our industry plays a crucial role in driving tourism, creating jobs, and moving our state forward – having an over $31 billion economic impact on our state annually.

Constitutional Officers, Legislators, and their support staff from across the state joined the event, providing attendees with an opportunity to discuss important issues affecting oue industry. Topics ranged from workforce development and training to regulations and support for small businesses. The exchange of ideas and concerns was fruitful, and many in attendance appreciated the opportunity to have their voices heard directly by policymakers.

The Culinary Showcase

One of the event's most anticipated segments was the culinary showcase, featuring top chefs and restaurants from across South Carolina. In total, 22 different groups were featured during this year’s event and attendees were treated to a wide array of dishes, highlighting the state's rich culinary diversity. From traditional Southern fare to innovative fusion cuisine, there was something to tantalize every palate.

Participants enjoyed sampling dishes from iconic restaurants and up-and-coming eateries alike. This year's showcase featured a strong emphasis on locally sourced ingredients, reflecting the industry's commitment to sustainability and supporting local farmers as well as highlighting several of our state’s impressive ProStart culinary programs. ProStart is a nationwide, two-year high school program that unites the classroom and industry to develop the best and brightest talent into tomorrow’s restaurant and foodservice leaders.

Recognizing South Carolina’s Vibrant Hospitality Industry

The day prior to Hospitality Day at the State House, the SCRLA in partnership with the National Restaurant Association and the American Hotel & Lodging Association, gathered jointly in Columbia to convene the South Carolina Hospitality Conference – a first of its kind event for our industry in the state. The conference was keynoted by Governor Henry McMaster. In his remarks, Governor McMaster praised South Carolina's rich tradition of hospitality which has blossomed into an annual $31 billion industry – fueling tourism and economic prosperity for our entire state. The Governor also recognized the Palmetto State's robust hospitality workforce and everything our industry has positively contributed to our state's rich cultural heritage.

Following his remarks, Governor McMaster proclaimed Wednesday, April 24 as Hospitality Day in South Carolina – celebrating our industry and the people who comprise it. Additionally, the conference featured panelists, industry experts and stakeholders alike – providing the latest trends impacting our industry as well as highlighting the latest technologies and services available to strengthen and streamline the operations of restaurants and hotels across the state. Overall, the event was very well attended, with over 135 individuals gathering to share experiences, exchange ideas, network, and discuss best practices. The atmosphere was both celebratory and collaborative, with a palpable sense of camaraderie among attendees. A sincere thank you to Governor McMaster, to the National Restaurant Association and the American Hotel & Lodging Association, to our generous sponsors who made the event possible, and to everyone who attended the South Carolina Hospitality Conference and made this event an overwhelming success!

Furthermore, in recognition of Hospitality Day at the State House this year, the General Assembly adopted a Concurrent Resolution, sponsored by Sen. Greg Hembree, and presented it to members of the SCRLA, expressing their sincere gratitude and appreciation of South Carolina’s hospitality industry and to all the participating restaurants, ProStart students, and sponsors of the event. The Concurrent Resolution highlighted the many ways South Carolina hospitality industry pushes our state forward, and that is attributed in no small part to the people, businesses, and organizations who make our industry such a wonderful sector to work in.

Looking to the Future

As the South Carolina Hospitality Conference and Hospitality Day at the State House drew to a close, there was a sense among those in attendance of optimism and of a renewed energy and commitment to making South Carolina a premier destination for dining, lodging, and tourism. The success of our state's hospitality sector is vital to South Carolina's economy and it’s because of events such as these that remind us of the passion and dedication of our workforce that drives our industry forward. Though there are many challenges facing our industry and many legislative battles still to be fought and won, South Carolina’s hospitality industry is poised for continued success in the years to come and our future is certainly bright.

Hank Davis, Senator Greg Hembree and Susan Cohen after the General Assembly's Concurrent Resolution.

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Major Hotel Brands Increasingly Move Toward Sustainability Certification

Major hotel companies are in collaboration with Green Key Global, as AHLA and HAC solidify partnership deal to expand further into U.S. and Canada.

The American Hotel & Lodging Association (AHLA) and the Hotel Association of Canada (HAC) announced today that Green Key Global, the sustainability certification body for hotels, is now jointly operated by the associations in the U.S. and Canada.

A roster of hotel companies across the continent, including Accor, Best Western, Choice Hotels, Crescent Hotels & Resorts, Highgate, Hyatt, IHG Hotels & Resorts, Marriott International, and more continue to lead the way as some of Green Key Global’s partners committed to sustainability through their involvement with the third-party certification program.

HAC created Green Key Global in 1994 to certify hotels’ environmental sustainability policies and processes, and its certification criteria are aligned with all 17 of the United Nations Sustainable Development Goals. Hotels complete a robust assessment and audit process to measure their performance in areas such as energy and water conservation, land use, hazardous and solid waste management, indoor air quality, and more.

“We are thrilled to collaborate with Green Key Global to advance our sustainability efforts,” said Denise Naguib, Marriott International Global Vice President of Sustainability and Supplier Diversity. “Marriott International and Green Key Global’s agreement will help support our properties in the U.S. and Canada as they pursue a third-party sustainability certification that demonstrates dedication to environmental stewardship.”

The AHLA and HAC partnership is crucial for the industry, as sustainability is increasingly shaping the behavior of leisure, business, and group travelers. Green Key Global programming is designed to give credibility to the sustainability initiatives properties are already undertaking, while equipping them with a plan for continued improvement.

The partnership builds on AHLA’s Responsible Stay® initiative, which underscores AHLA member companies’ long-standing and growing commitment to energy efficiency, water conservation, waste reduction, and responsible sourcing.

“We are excited to see the momentum with the Green Key Global platform as we enter this partnership with HAC. This is an opportunity for AHLA to continue to do what we do best, supporting and educating our members on key factors influencing their business day in and day out,” said AHLA Interim President & CEO Kevin Carey. “This is a vital time for hoteliers, and AHLA is proud to be partnering with HAC to meet the moment.”

“This is an important milestone,” said Susie Grynol, President & CEO of the Hotel Association of Canada, “as we are not only expanding the footprint of the Green Key Global brand, but also the opportunity for the industry to lead the way towards monumental shift and environmental impact, with a best-in-class program that is affordable, measurable and accessible for all hotels.”

We’re committed to helping your business be successful through our People, Products, and Platforms. With new capabilities, better value, personalized offers, unparalleled product assortment, trusted expertise and innovation — we have all the tools you need.

Learn How South Carolina Restaurants & Hotels Can Up Their Savings Game

Summer in South Carolina brings an abundance of fresh, local produce that bursts with flavor and goodness. As a restaurant operator, The South Carolina Restaurant and Lodging Association (SCRLA) is thrilled to announce the launch of an exciting new program with a unique opportunity to access exclusive offers to the world’s greatest entertainment and travel brands, including Walt Disney World® Resort, Universal Orlando Resort™, Cirque du Soleil® and SeaWorld® Parks and Entertainment, and many other worldwide offers and attractions are available all with special pricing not available to the public.

Exclusive Member Perks

Through Member Deals, SCRLA members will gain access to a treasure trove of benefits, including:

Entertainment Savings: Score deals on theme park tickets, concert passes, sporting events, movie tickets, and more. Take your family on a thrilling adventure or treat yourself to a night out – all at a fraction of the cost.

Travel Essentials: Save on car rentals to explore hidden

gems across the state or find the perfect travel companion with discounted luggage and travel accessories.

Deep Discounts on Resorts & Hotels: Enjoy up to 60% off on over 225,000 hotels worldwide! Whether you're seeking a romantic getaway on the coast or a convenient stay close to home, Member Deals has you covered.

Simple and Convenient

Visit scrla.org/member_deals to get started saving. Be sure to use your SCRLA credentials. From there, you can browse a vast selection of deals, compare prices, and book your experiences with ease.

Member Deals isn't just about saving money; it's about enhancing your overall experience as an SCRLA member. By offering exclusive discounts to your employees as an added perk and incentive for working for a SCRLA member. If you would like to offer these benefits to your employees, please reach out to Chris Patel (chris@scrla. org) to learn more.

NLRB’s Proposed ‘Joint Employer’ Rule Has Been Blocked... For Now

The franchise business model is the greatest path for successful entrepreneurship in American history and has paved the way for tens of thousands of hoteliers to own their own businesses and achieve the American Dream. That dream has been under attack by government agencies intent on undermining small-business ownership by changing the legal definition of “employer.”

The National Labor Relations Board (NLRB) enacted a new rule to intentionally conflate liability for franchisees and franchisors to compel collective bargaining at small businesses, including hotels, through a new “joint employer” liability standard. AHLA, the U.S. Chamber of Commerce, and several other business trade associations knew this new regulation would be devastating to our members and our industries and filed a lawsuit to stop the rule from going into effect.

Thankfully, last month, a federal judge in Texas agreed with our legal position and stopped the burdensome rule from becoming law. Make no mistake, a new joint-employer standard like the one envisioned by the NLRB would have been an existential threat to the entire lodging industry, created massive uncertainty, obscured the relationships between employees and employers, and dramatically changed the entire franchising landscape. The decision is great news for hoteliers, as the court returned to more than four decades of precedent that defines an employer as one who has direct control over working conditions of the employees at the company.

But the fight is not over, as the NLRB will appeal the decision to a higher federal court; however, we understand it might take several months, if not upwards of a year, before courts are ready to hear those arguments. AHLA plans to devote substantial resources to this battle as it progresses, by fighting the appeal in court and pushing Congress to pass legislation that revokes the proposed rule entirely.

Our industry has the momentum, but we cannot let up now because the NLRB’s proposed rule would be disastrous for America’s hoteliers and the millions of workers they employ. In addition to ingenuity, determination, and exceptional sweat equity, franchising has been an essential driver for building minority entrepreneurship and job creation in the hotel industry, as more than 60 percent of hotels are owned by first- and second-generation Americans. There is no other industry in history that can boast this incredible track record of inclusive success. Therefore, it is critical to appreciate exactly what this victory means for hoteliers, and what it might mean if this decision were reversed.

Ramifications of the Proposed Rule

Under current law, an employer is defined as having direct control over a finite list of working conditions including wages, benefits, compensation, hours, schedules, etc. The proposed rule would have expanded the definition to entities that might

have “indirect” or “unexercised” control over newly created vague terms. Any entity found with such control would be required to join the collective bargaining process.

The goal is to organize franchised businesses across an entire system, instead of business-by-business or propertyby-property. Consequently, hotel brands would become coemployers along with hotel franchisees under the law. Hoteliers are bona fide small-business owners and by no means agents of brand companies. The rule seeks to change this model in an effort to ease organizing efforts at the expense of franchisees.

To illustrate how this would work, the new rule determined employer status for anyone with a say over workplace “health and safety.” During the COVID-19 crisis, hotel brands created new protocols to ensure associates and guests were protected from contracting the virus. The existence of air filtration and hand-sanitizer requirements could be used against companies to force them to the bargaining table.

Without clearly defined rules and guidelines, it would be up to government bureaucrats and courts to determine who actually owns and runs the business, instead of the parties who have taken all of the risk. Further, some franchisors might have no choice but to distance themselves from their franchisees to avoid a costly ruling from the NLRB that they are joint employers. This could include steps to reduce annual training for managers and, devastatingly, step back from providing vital human trafficking prevention training. By all measures, these changes would negatively impact employees, guests, owners, brands, and the entire lodging ecosystem.

Over time, some franchisors might otherwise decide to take more control over their franchisees’ operations if they are unable to avoid a joint-employer designation. This would essentially turn franchisees into employees of the brand instead of entrepreneurs and could lead to consolidation in the industry where only larger ownership groups could franchise. None of these outcomes are good for employees, franchisees, or franchisors.

Our legal victory is a testament to how hoteliers can work for positive change when we stay engaged, and AHLA will ensure hoteliers’ voices are heard as this battle continues.

Read more about the Joint Employer Rule on the AHLA website by scanning this QR code.

South Carolina's Bounty: A Guide to Summer Produce for Restaurant Operators

Summer in South Carolina brings an abundance of fresh, local produce that bursts with flavor and goodness. As a restaurant operator, you have a unique opportunity to tap into this bounty and create seasonal menus that will tantalize your customers' taste buds.

South Carolina's long growing season means that there is an abundance of fresh produce available throughout the summer months. From sweet, refreshing watermelons to tasty zucchini, South Carolina farmers grow a wide variety of summer produce. And, with nearly 25,000 farms that cover nearly 5 million acres, you don’t have to look far to find fresh, locally grown fruits and vegetables. Visit https://certifiedsc.com/where-to-buy-local/ whats-in-season to learn what is in season and ready for your menu.

There are many advantages to sourcing your ingredients locally. Here are just a few:

Superior Flavor: Locally grown produce is picked at its peak ripeness, resulting in superior flavor and quality.

Variety and Uniqueness: Local farms often offer a wider variety of heirloom and specialty crops that you won't find in grocery stores. This allows you to create unique and interesting dishes that will set your restaurant apart.

Supporting Local Farmers: By sourcing locally, you're helping to support the local economy and ensure the sustainability of our food system.

Environmental Benefits: Local produce has a smaller carbon footprint than produce that is shipped long distances.

Tips for Featuring Seasonal Produce on Your Menu

Here are a few tips for featuring seasonal produce on your menu: Get Creative: Don't be afraid to experiment with new flavor combinations and dishes.

Highlight Local Ingredients: Let your customers know that you are using fresh, local produce by mentioning it on your menu or having a chalkboard sign.

Offer Seasonal Specials: Create special dishes that feature the freshest seasonal ingredients.

Partner with Local Farms: Building relationships with local farms can ensure a steady supply of fresh produce.

By following these tips, you can take advantage of South Carolina's abundant summer produce to create delicious and unique dishes that will keep your customers coming back for more. By taking advantage of South Carolina's summer bounty, you can create a dining experience that is both delicious and sustainable.

Our legal victory is a testament to how hoteliers can work for positive change when we stay engaged, and AHLA will ensure hoteliers’ voices are heard as this battle continues.

Why Your Restaurant Needs Restaurant Week

Restaurant Week is a culinary whirlwind, a weeklong celebration of delicious food and exciting new experiences for diners. But for restaurant owners, it can be a goldmine of opportunity. Here's why participating in Restaurant Week can be a recipe for success for your establishment:

• Boost Your Bottom Line: Restaurant Week attracts a surge of diners eager to try something new at an attractive price. This influx translates to increased revenue and a chance to showcase your culinary talents to a wider audience.

• Expand Your Reach: Restaurant Week throws your restaurant into the spotlight. With city-wide marketing campaigns and a dedicated following, it's a fantastic way to attract new customers who might not have otherwise discovered your eatery.

• Prime Time for Experimentation: Design a special Restaurant Week menu that highlights your signature dishes or allows you to experiment with new flavors. It's a low-risk, highreward opportunity to gauge diner interest in new offerings.

• Build Buzz and Loyalty: Restaurant Week creates a sense of excitement and anticipation. By exceeding expectations with your special

menu and exceptional service, you can turn firsttime diners into loyal regulars.

• Social Media Mania: Restaurant Week is a social media frenzy. Leverage the official hashtag and create your own engaging content to drum up excitement. Showcase your menu, tempt taste buds with mouthwatering photos, and run contests to generate buzz online.

Participating in Restaurant Week is a strategic investment in your restaurant's future. It's a chance to boost sales, expand your customer base, and solidify your reputation as a culinary leader. So, don't miss out – sign up for Restaurant Week and get ready to take a delicious bite out of success!

Save the dates for our upcoming campaigns and register your restaurant or hotel at scrla.org/events.

• YoCo Taste Trail Week - August Dates TBD

• Greenville/Spartanburg - August 15-25

• Dining Downtown Florence - September Dates TBD

• Midlands - October 3-13

• Myrtle Beach - October Dates TBD

• Statewide - January 9-19, 2025

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Upcoming Events

Wednesday, June 12

Myrtle Beach Area Hospitality

Association Annual Meeting

Myrtle Beach, South Carolina

Friday, August 2

Spartanburg Cocktail Masters

2nd Annual Cocktail Competition

Spartanburg, South Carolina

September 15-17

5th Annual Marketing & Operations Conference

Myrtle Beach, South Carolina

October 3-13 Restaurant Week Midlands

Monday, October 21

SCRLF Hospitality Leaders Golf

From equipping you with profitable ingredients that make your menu shine, to simple business tools that grow your operation, to connecting you to restaurant experts – we’re here to support your business in every way! Our passion is helping foodservice operators like you, make it.

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