INSIDER SOUTH CAROLINA RESTAURANT AND LODGING ASSOCIATION
FALL 2026
South Carolina's Hearth of Hospitality Recognizing excellence, Preparing for Q4, and Elevating Guest Experiences ©2022 South Carolina Restaurant and Lodging Association. All rights reserved. Reproduction or quotation in whole or part without written permission is forbidden. While this newsletter is designed to provide accurate and authoritative information, the Association is not engaged in rendering legal or accounting services. If legal advice or other expert assistance is required, the services of a competent professional should be sought.
After a productive summer of traveling South Carolina, I’m feeling more settled in and grateful for the welcome I’ve received. Conversations with members and industry partners have helped me better understand the opportunities ahead and the challenges we need to address. One question that's come up often has been, “What’s your plan?” In response, I've expressed that “people are the plan.” It’s a simple idea with a larger purpose: investing in our staff, strengthening our connections with members, and building relationships that help us accomplish more together. It’s the foundational philosophy for how we’ll strengthen SCRLA and help advance South Carolina’s hospitality industry. For our staff, this means drawing on their strengths and providing the support and clear direction to accomplish more. For our membership, it means listening, understanding your business, and being responsive to your needs. With partners and stakeholders, it means strengthening relationships around shared goals and opportunities that benefit everyone involved. Together, this work will strengthen SCRLA and help our members prosper. We’re working toward a stronger voice at the State House, new opportunities to grow revenue and reduce costs, a more engaged industry, and greater recognition of hospitality’s contributions to South Carolina’s economy, identity, and quality of life. We have much to accomplish, and our progress will depend on staying connected and working together. Thank you for the warm welcome and for sharing your ideas. I look forward to continuing those conversations this fall. With warm regards,
Mark Newman President & CEO
WELCOME
Dear SCRLA Members,
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.
Mark Newman President & CEO Douglas OFlaherty Chief Operating Officer Lenza Jolley VP of Membership & Development Hannah Hopewell Director of Communications AnnMarie McManus Meetings & Events Manager Christal VanWickler Bookkeeper/Education Coordinator
Chad Patterson, Raldex Hospitality Chairman Jonathan Kish, Queen Street Hospitality Vice Chairman Randy DeVaux, Kingston Resorts Treasurer Kirk Watkins, Sizzling Steak Concepts Immediate Past Chairman
Members Dan Blumenstock, Lowcountry Hotels Darterian Moore, BreakThru Beverage SC Harris Mullis, Lee's Famous Recipe Carl Sobocinski, Table 301 Andy Wolfe, Grand Palms Resort
Table of Contents 6 SCRLA Chapter Updates
18 Elevator Safety: Are You Prepared for an Emergency?
8 Welcome New Build aMembers Thriving Business 20 Shaping the Future Workforce: SC with RestaurantOwner.com 10 Staff Achievements Spotlight ProStart Leadership Training
Exclusive Deals for OurCook's Members 25 Member Milestones: National and 12 Made In Restaurants: Steve pricingAccolades on StoryAs our member, you gain access to discounted Regional exclusive restaurant solutions from RestaurantOwner.com.
16 Shrimp Disclaimer Deadline Swiftly JOIN NOW Approaching - What You Need to Know
26 What the November Elections Mean for Hospitality
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HUBITALITY HOSTS 4TH ANNUAL SPARTANBURG COCKTAIL MASTERS COMPETITION
Hospitality leaders, craft beverage enthusiasts, and local supporters gathered in Spartanburg at the end of September for the annual Spartanburg Cocktail Masters Competition, raising nearly $17,000 for Hubitality. Hundreds of attendees joined an expert judging panel to sample creative spirits and vote for the greatest mixology talent in the Upstate. Top honors went to Danielle Machia of the Spartanburg Marriott (2026 Spartanburg Cocktail Master), Amy Scroggs of Wings Etc. (People’s Choice), and Ben Fleming of Main Street Pub (2026 Spartanburg Mocktail Master). All proceeds directly support the emergency assistance fund for Spartanburg County hospitality workers in need. Learn more at hubitality.org/spartanburg-cocktail-masters GREENVILLE CHAPTER HOSTS SCOOPS & STRATEGY MARKETING PANEL AND NETWORKING EVENT
On September 1, SCRLA's Greenville Chapter hosted Scoops & Strategy at Fork & Plough, bringing together local hospitality and marketing professionals for an afternoon of ice cream, networking, and digital strategy insights. The event featured an expert panel of Upstate media and marketing leaders - including Dani Matthews (@healthyishdani), Jamarcus Gaston of WSPA’s Your Carolina, Demi Kull of Post & Courier Greenville and King & Columbus, and Ray Reulbach of VisitGreenvilleSC who shared actionable advice on leveraging short-form video, navigating AI tools, building authentic community engagement, and driving measurable marketing ROI. Members and prospective members alike walked away with fresh tactics to elevate their social media mix and stronger connections across the regional hospitality community. SCRLA PRESIDENT MAKES HIS WAY AROUND THE STATE
Mark has maintained a relentless focus on grassroots engagement, hitting the road across South Carolina to connect directly with hospitality operators, destination leaders, and community partners from the Upstate to the Lowcountry. Beyond his statewide listening tour, Mark has represented SCRLA’s membership on high-stakes industry panels and public forums across the state. He has actively championed critical issues impacting hospitality operators, serving as a key voice on pressing topics affecting our industry every day. Whether advocating at the State House, participating in public panel discussions, or engaging with local business owners in their own establishments, Mark remains committed to ensuring SCRLA is a strong, collaborative voice for SC's hospitality industry.
On Friday, August 28th, The Myrtle Beach Area Hospitality Association (MBAHA) brought together industry partners, local leaders, and community supporters at the picturesque Prestwick Country Club for the annual MBAHA Hospitality Golf Classic. Despite a gentle cooling drizzle, players enjoyed a beautiful day on the greens filled with friendly competition, networking, and high-impact fundraising. A competitive field of 34 teams took to the course, vying for the top spot. When the final scorecards were turned in, the team from HTC claimed bragging rights as this year’s tournament champions! Beyond the leaderboard, the real victory of the day was the overwhelming support for the hospitality industry and local educational initiatives. Supported by 28 generous sponsors, the tournament's fundraising efforts delivered impressive results: Silent Auction: 16 donated packages and items sparked competitive bidding, raising $1,892. Raffle & Mulligan Sales: On-course games and raffles generated an additional $1,430. Events of this scale are only possible through strong community partnerships. MBAHA extends a heartfelt thank you to all of our incredible sponsors, including our 15 Hole Sponsors and our lead event sponsors: Title Sponsor: Visit Myrtle Beach Gold Sponsors: ServPro Myrtle Beach, Kingston Resort, Ecolab Welcome Gift Sponsors: Dave & Buster’s, Cranberry Construction Management Corporation, Southern Elevator Cart Sponsor: Dayton House Resort Beverage Station Sponsors: Secure Vision, Yahnis Awards Sponsor: Carolina Food Service of Loris Brunch Sponsors: Inlet Affairs Catering & Java Jeff Thank you to everyone who stepped onto the course, placed a bid, or sponsored a hole to make the 2026 MBAHA Golf Classic a resounding success. We look forward to seeing everyone back out on the fairway next year!
SCRLA UPDATES
MBAHA HOSTS 35TH ANNUAL HOSPITALITY GOLF CLASSIC
Welcome to our New Members! Chicora Alley Downtown Coastal Water Management CPI Security Crust & Craft - Gvl Den Chai Thai Kitchen Guard Levy Restaurants Lucy Anne's Moore Accounting Group, LLC New Groove Artisan Brewery Nic & Norman's Pastaio Playa Bowls USC Response Marketing Group Southern Elevator Company Inc. Stubborn Mule Restaurant & Brewery The Golden Spur The Laureate Hotel The Zeplin
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SCRLA Staff Achievements Spotlight From statewide leadership appointments to major event recognitions, the SCRLA team has had an exceptionally busy and impactful quarter. Across every department, our staff continues to work tirelessly to advocate for operators, elevate workforce development programs, and represent the hospitality industry on key local and state boards. Here is a look at some of the recent achievements, milestones, and community leadership roles earned by our dedicated team members over the past few months: Mark Newman - President and CEO, actively shapes public policy, public safety, and statewide engagement through his service on key coalition boards and advisory councils - including the South Carolina Travel and Tourism Coalition Legislative Committee, the South Carolina Impaired Driving Prevention Council, and the SCETV Advisory Council. Over the past quarter, Newman has also maintained a dynamic pace championing South Carolina’s hospitality community, traveling extensively across the state to meet directly with operators, hoteliers, and regional leaders. In addition to his statewide tour, he has represented the SCRLA as a featured panelist at regional and state forums on key issues such as liquor liability, workforce development, and broader economic growth strategies ensuring the voice and interests of Palmetto State hospitality businesses remain at the forefront of state-level discussions.
Douglas OFlaherty - Chief Operating Officer, was recently appointed by the City of Columbia Council to the Board of Directors for the Midlands Authority for Conventions, Sports and Tourism (MACST). Bringing over 40 years of hospitality experience - including 25 years of leadership at the SCRLA, where he spearheaded workforce initiatives like the ProStart program and served as Interim President and CEO - O’Flaherty will help guide strategic oversight for major regional economic drivers like the Columbia Metropolitan Convention Center and Visitors Bureau. "Douglas’s appointment brings a powerful combination of handson hospitality expertise and statewide association leadership to the Midlands Authority," said Mark Newman, President & CEO of the SCRLA, of O'Flaherty's new role in advancing tourism and economic growth across Columbia, Lexington, and Richland counties.
Lenza Jolley - VP of Membership and Development, was recently appointed by the City of Columbia Council to the Board of Directors for the Main Street District. Drawing on more than 14 years of marketing, communications, and leadership experience - where she oversees member engagement, strategic partnerships, and statewide communications at the SCRLA - Jolley will collaborate with local business leaders to drive growth and vitality across downtown Columbia's commercial center. "Downtown Columbia’s hospitality, retail, and commercial sectors are fundamental to the city’s culture and economic health," shared Jolley, highlighting her commitment to strengthening the connection between local downtown initiatives and the statewide hospitality industry. Her leadership on the board will further align statewide industry goals with the continued growth and success of downtown Columbia
Hannah Hopewell - Director of Communications, recently accepted an appointment to serve on the United Way of the Midlands Young Leaders Society (YLS) Steering Committee. As a dedicated member of YLS for the past four years - initially joining during her time with the South Carolina Chamber of Commerce - Hopewell will also serve on the Professional Development subcommittee, helping foster growth and leadership opportunities for emerging professionals across the region. In her role with the SCRLA, Hopewell oversees digital marketing, publications, and strategic communications. Her continued civic engagement reinforces the vital connection between South Carolina’s hospitality sector and broader community leadership initiatives across the Midlands.
AnnMarie Macmanus - Events Manager, was recently recognized as the recipient of the 2026 SCSAE Inspired Event Award. The state award honors the successful execution of SCRLA’s Legislative Forum, Grassroots Bootcamp, and Hospitality Day at the State House - a signature event series bringing hospitality professionals face-to-face with lawmakers to advocate for the industry. In addition to her pivotal role planning and bringing these awardwinning events to life, McManus is beginning her second year on the South Carolina Society of Association Executives (SCSAE) Board of Directors, where she will serve as Chair of the Membership Committee for 2026-2027. This recognition reflects AnnMarie’s exceptional dedication to creating impactful experiences for our members while championing South Carolina’s association community.
Christal Vanwickler - Bookkeeper and Education Coordinator, has been working tirelessly supporting South Carolina’s future hospitality leaders through the SC ProStart program. Her dedicated coordination was instrumental in supporting South Carolina’s student culinary team as they achieved an incredible 2nd place finish at the National ProStart Invitational this past spring. Continuing that momentum, Christal recently led a hands-on teacher training session in Florence, equipping educators from across the region with the updated curriculum, resources, and technical support needed to mentor the next generation of culinary and management talent. Combining over 15 years of hospitality experience with administrative precision, Christal plays a vital role in expanding workforce development initiatives and ensuring the ongoing success of students and educators statewide.
Made in Restaurants: The Foundry Group's Steve Cook on the Art of Hospitality and Upward Mobility Restaurants do far more than serve great food - they serve as vital community anchors, economic drivers, and powerful engines for personal growth. To celebrate this profound impact, the National Restaurant Association launched its Made in Restaurants initiative, highlighting how dining establishments act as career catalysts and America's premier training ground. The national campaign shines a spotlight on the real stories of industry leaders who transformed entry-level shifts into lifelong, thriving careers - a journey personified by Midlands restaurateur Steve Cook. In 1998, Steve Cook was a high school senior carrying trays and clearing plates at Pasta Fresca in his hometown of Columbia, South Carolina. Like many teenagers taking their first steps into the workforce, he viewed this first job as a straightforward way to earn a paycheck. What he didn't realize at the time was that those busy dinner shifts were laying the foundation for what would become his career - and he would one day own the very same restaurant where his journey began, representing one of his most deeply personal, full-circle accomplishments. Today, Cook stands as one of the Midlands' most influential hospitality leaders with a career marked by significant industry honors. Recognized on both Columbia Business Monthly’s 50 Most Influential List and the Post & Courier’s Power List, he has also been named SCRLA Restaurateur of the Year and inducted into the Columbia Restaurant Hall of Fame. As a Partner at the Foundry Group and President of the Foundry Collective, he oversees an expanding portfolio of six distinct restaurant concepts across the region. His roster includes Five Points favorites like Saluda’s and his newest venture, Slip 53, alongside local mainstays Café Strudel, Ember, State Pizza, and Pasta Fresca. A seventh concept - Reverie, set to open in Winter Park, Florida, in 2027 - will mark his first out-of-state endeavor. Cook’s story serves as a prime example of what the National Restaurant Association’s Made in Restaurants campaign was designed to illustrate: that restaurants are a catalyst for opportunity, personal growth, and community transformation. Taking the Leap Cook’s pathway to helming a regional hospitality group was far from linear, marked by bold risks, unexpected turns, and a sustained commitment to learning the business. While pursuing a degree in finance and economics at the University of South Carolina, he waited tables at Saluda’s. Over time, the energy of the dining room proved far more compelling than lecture halls.
"I’ve always worked in the front of house, despite having 'Cook' as my last name," he muses. "I ended up dropping out of college when I realized I wanted to get into the hospitality business full-time and own my own restaurant someday." By his mid-twenties, while working at Harper’s restaurant right down the road, the pivotal moment finally arrived: the owner of Saluda’s was ready to sell his business. “I didn’t have any money, but I decided to go for it and took over the debt of the prior owner," Cook recalls. The timing couldn't have been more intense. "My first child had just been born, and the restaurant required an enormous amount of work and time. But in a people-first industry, relationships are what drive prosperity. I made genuine connections across every level - from back-of-house staff, servers and managers to fellow operators, suppliers and franchises. Once we got Saluda’s to a solid place, we leveraged those partnerships, and The Foundry Group progressively grew from there.” The Art and Agility of Every Service What sets the restaurant industry apart from virtually any other sector is the relentless pace of feedback and the sheer volume of micro-interactions that occur in a single shift. "For us in the hospitality business, we deal with satisfying and closing every single day," Cook explains. "Running it is being able to see the bigger picture, but each guest experience is an opened-and-closed transaction that determines their impression of your establishment. From the valet service when they arrive, to their server’s demeanor, how long it takes for their drinks to reach their table, to the taste, quality, and presentation of the food - these all factor into how the guest feels when they walk back out the door." Managing those variables requires technical precision combined with creative vision. Cook views hospitality leaders as a blend of operator and creator. "As important as the minute details are, it’s also vital to have a strategic long-term plan for where you want to be and what you can do to get there. When you start a new place, you’re creating everything about its entire existence and culture from scratch," says Cook. "If you think about it, hospitality leaders are both businesspeople and artists in the way that they are designing something that did not exist before. I mean, I highly doubt they got the Mona Lisa right on the very first draft."
Adapting on the fly is equally critical, especially in an era dominated by real-time digital commentary. "If you don’t continuously reinvent yourself, you’re going to die out," Cook notes. "Especially in this day and age with social media. You’re receiving instantaneous feedback from people who have visited your restaurant... you need to absorb it and take it all into account as you’re attempting to constantly improve guest experience." Removing Ceilings: Unlimited Upward Mobility A core pillar of the National Restaurant Association’s Made in Restaurants movement is showcasing the career trajectories that make our industry unique. Cook is quick to highlight that the traditional limits found in corporate hierarchies simply do not apply the same way in restaurant culture. "One of the coolest things about the hospitality industry is the possibility of upward mobility and the quality of life available to those who choose this as their path," Cook emphasizes. "For example, you can’t start a job at Microsoft as a janitor and one day become the CEO. In hospitality, you absolutely can do that." That philosophy directly shapes how The Foundry Group operates. By giving team members a feasible path to leadership, the group fosters internal growth and long-term retention. "The Foundry removes ceilings that would normally be in place if I were running each and every aspect of these operations," Cook says. "It gives others the ability to raise their career trajectory to the top. If you work at one of our restaurants, you can end up being the general manager or even owner of one of the establishments someday if that’s where your sights are set." Elevating the Local Ecosystem with Fresh Ideas That vision comes alive at Cook's newest venture, Slip 53. Located in Five Points on the corner of Saluda and Harden, the restaurant underwent nearly eighteen months of meticulous renovations in a historic building before opening its doors in September 2026. "For the concept of Slip 53, I identified something that Columbia was missing and decided I wanted to create that here," Cook says. "I’m from Columbia and take pride in thinking that I’m continuing to build up our area’s dining scene. Looking at economic development and improving different communities, a restaurant can make a big impact... it's one of the first things that people look at when distinguishing an area." For Cook, culinary exploration during travels frequently triggers a simple question: "Why is nobody doing this here?" Bringing those fresh perspectives back to South Carolina keeps the local dining landscape vibrant and competitive.
When asked how he determines what ideas to set into motion and how to weigh their potential for success, Cook notes, “Everything is constantly changing. You calculate the time and place for if and when the concept will be right, but you also need to make sure you’re creating something that will make you happy at the end of the day.” Despite the challenges of growth, competition and high stakes, the heart of the restaurant business remains rooted in human connection and local camaraderie. Hospitality operators in the Midlands view one another as allies rather than fierce rivals. "The hospitality industry is a community unto itself," Cook remarks. "Just the other day, I called a fellow restauranteur in the area and asked him where he was sourcing his Snapper from. Hospitality is built on communal values, and we want each other to succeed." Words for the Next Generation Reflecting on his journey from waiting tables in high school to becoming a leading regional operator who has built restaurants from the ground up, Cook offers pragmatic advice for young professionals entering the field - whether they plan to stay for a season or embark on a lifelong career. “You’re dealing with people from all walks of life, having all sorts of different days, in a wide variety of moods, and they are hungry… the people skills you learn in this industry are unparalleled.” Cook says, speaking on the intangible skillset that this industry equips you with. “I’m not sure there’s a better job for a young person to do than to work in the hospitality industry, even if their path leads them in a different direction later on." And for those stepping onto the floor for their very first shift? "Keep your eyes open and pay attention. Talk to people and listen to them as well. Failures happen daily, and sometimes you still want to touch the stove yourself after being told by someone else that it’s hot. You can’t satisfy everyone to an A+ level every single time, but it’s all about what you do next that makes the difference. That’s why it’s so important to listen to feedback and analyze what you could be doing to improve every day. There’s always a better way to do everything." We Want To Hear Your Story! Steve Cook’s story is a powerful reminder of where a passion for hospitality can lead. How did your journey in the industry begin? Reach out to our Director of Communications, hannah@scrla.org, to share your story and help inspire the next generation of South Carolina hospitality leaders.
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What South Carolina Foodservice Operators Need to Know About the New Shrimp Disclaimer Law A new state regulation governing foreign imported shrimp disclaimers will take effect on October 28, 2026. Under SC Code § 39-25-175 (H. 4248), retail food establishments across South Carolina must notify customers if the ready-to-eat shrimp they serve is imported.
2. Foreign Imported Shrimp Only: Establishments that serve foreign shrimp exclusively must display the following statement on menus and entrance signage: "Some items served at this establishment contain foreign imported shrimp. Ask for more information."
Enforced by the South Carolina Department of Agriculture (SCDA) Retail Food Safety Department, this law applies to restaurants, cafeterias, mobile food units, and seafood retailers that steam or cook shrimp for immediate consumption. Establishments that exclusively sell raw shrimp are exempt.
Implementation & Signage Compliance To maintain compliance by the October 28, 2026 deadline, covered establishments must fulfill two primary display requirements: Menu Formatting: The required disclaimer must appear on printed or digital menus in a legible font size similar to other existing menu disclaimers. While specific menu placement is at the operator's discretion, the text must be clearly legible. Temporary menu inserts or stickers are acceptable while updated menus are being printed. Entrance Signage: A visible sign must be posted at the main public entrance. For mobile food units, the sign must be posted in plain view near the serving window. Entrance signs may be framed or affixed to a wall or door near the entrance, but must be large enough to be read by individuals with normal vision.
Defining Domestic vs. Foreign Imported Shrimp Under South Carolina law, shrimp is considered domestic if it was caught and landed in the waters of a U.S. state or territory. If it was imported into the United States from another country, it is categorized as foreign. Operators must verify the origin of their shrimp products through supplier invoices, bills of lading, product packaging, or other formal records. SCDA inspectors will examine these records during routine inspections to verify product origins. Operators who are unsure about the origin of their inventory should contact their suppliers prior to serving. Disclosure Requirements: Which Disclaimer Applies to You? The disclaimer requirement applies only to establishments that serve foreign imported shrimp. If an establishment serves domestic shrimp exclusively, no disclaimer or signage is required. For operations serving foreign shrimp, the required verbiage depends on purchasing practices: 1. Both Domestic & Foreign Imported Shrimp: Establishments that serve a combination of domestic and foreign shrimp (e.g., using imported inventory when domestic supply is unavailable) must display the following statement on menus and entrance signage: "Some items served at this establishment may contain foreign imported shrimp. Ask for more information."
Inspection & Enforcement Standards Compliance will be monitored during unannounced routine SCDA inspections and complaint investigations beginning October 28, 2026. Non-compliance will result in immediate regulatory actions: Dual Violations: Failure to display required disclaimers will be cited as a violation of Regulation 61-25 (3601.12 Honestly Presented) - a core food safety violation requiring a follow-up inspection - as well as a direct violation of SC Code § 39-25-175. Cure Period & Fines: Establishments cited for a non-compliant or missing disclaimer will receive a formal warning and a 3-day window to achieve compliance. A follow-up inspection will occur after 3 days. Financial Penalties: Continued non-compliance after the 3-day grace period will result in referral to SCDA enforcement, with fines ranging from $100 to $5,000 for the initial infraction, plus additional daily fines of $100 to $5,000 for every day the violation persists. Subsequent non-compliance may also result in permit downgrades.
Elevating Safety: How Prepared is Your Property for an Elevator Emergency? For South Carolina hotel and lodging operators, guest safety is the ultimate priority. From the moment a traveler steps into your lobby to the time they unpack in their guest room, they entrust you with their wellbeing. Yet, in the fast-paced daily rhythm of managing a bustling property - coordinating housekeeping, overseeing front desk operations, and driving bookings - there is one critical infrastructure component that operators sometimes overlook until it fails: the elevator. While most elevator malfunctions result in nothing worse than frustration and a brief delay, the human element can quickly turn a mechanical hiccup into an intense personal crisis. Consider a guest stepping into an elevator after a long day of travel, only for the car to shudder, stall between floors, and plunge into sudden darkness. For someone struggling with severe claustrophobia, a panic disorder, or acute anxiety, being trapped in a confined, unventilated space can trigger a harrowing psychological episode - rapid heartbeat, hyperventilation, and overwhelming terror. How quickly would your team respond to de-escalate a panicked situation? Do your staff members know how to communicate reassuringly with a distressed guest, or would a routine outage quickly spiral into a distressing ordeal that damages your property's reputation? Evaluating your elevator emergency readiness requires looking beyond the basics to encompass robust protocols, resilient technology, and meticulous post-incident recovery. 1. Reliable Communication Systems & The First 5 Minutes When an elevator stalls, panic sets in quickly especially for guests sensitive to enclosed spaces. The immediate lifeline for trapped guests is the emergency communication system inside the cab. Federal and state safety codes mandate working phones or intercoms, but compliance is only the baseline. A phone system that goes to a dead ring, a disconnected number, or an unmonitored backoffice extension can exacerbate a guest's anxiety, turning a minor mechanical pause into a psychological emergency. Ensure your emergency intercom
connects directly to a 24/7 monitoring service or a front desk team trained to provide an immediate, calming voice. To manage the critical opening moments, your front desk and engineering teams should follow a rapidresponse checklist: •Acknowledge and Reassure: Speak into the car immediately to let the guest know help is already being mobilized. •Locate and Confirm: Check the elevator digital panel (if working) or ask the guest to identify the closest floor they were passing, and verify if power or emergency lights are on. •Log the Time: Document the exact minute the entrapment started to track against your response-time thresholds. 2. Clear Staff Protocols and Training Elevator extraction is never a DIY job for untrained hotel staff, but emotional reassurance requires immediate human touch. Attempting to pry open doors or assist guests out of a stalled car without professional knowledge can lead to injury, but ignoring a distressed guest trapped in the dark worsens panic. Your property emergency action plan must feature crystal-clear instructions for employees on how to talk to trapped guests through the doors, keep them grounded, and coordinate with your contracted elevator service provider and local emergency responders. Regular, scenario-based staff training ensures that your team stays calm, empathetic, and organized under pressure. 3. Proactive Maintenance, SLAs, and Technology True emergency preparedness starts long before a breakdown occurs. Partnering with a reputable, certified elevator maintenance contractor is nonnegotiable. Routine preventive maintenance catches worn cables, failing door operators, and electrical anomalies before they result in sudden stops that catch guests off guard. Furthermore, staying meticulous with state inspection schedules and safety certifications ensures your property remains fully compliant with South Carolina safety regulations while minimizing unexpected downtime.
Operational excellence requires looking deeper into your vendor agreements and engineering infrastructure: •Vendor Service Level Agreements (SLAs): Review your maintenance contracts to verify emergency callback windows (such as 1-hour or 2-hour guarantees) and confirm whether your coverage includes 24/7 priority emergency rescue dispatch without prohibitive holiday or after-hours surcharges. •Power Resiliency and Lowering Systems: Protect your property against sudden outages - particularly vital during South Carolina’s storm season - by equipping elevators with Automatic Rescue Systems (ARS) or auxiliary battery backup configurations that safely lower cars to the nearest floor and open doors automatically. 4. When to Notify Emergency Officials (Police, Fire, or EMS) Knowing the exact threshold for calling 911 is critical. While minor entrapments with calm passengers can often wait safely for a contracted elevator technician, your staff must immediately notify emergency services (police, fire, or EMS) under specific conditions: •Medical Distress: Any report of a medical emergency inside the car - such as severe chest pain, a panic attack resulting in extreme hyperventilation, unconsciousness, or a diabetic episode. •Environmental Hazards: If the elevator failure is accompanied by smoke, the smell of burning electrical wiring, water leaks into the hoistway, or if the building is experiencing an active fire alarm. •Prolonged Delays: If your elevator service technician cannot provide an immediate, verified arrival time and passengers have been trapped for an extended period (typically exceeding 30 minutes, or sooner if temperatures inside the cab are rising). •Structural Compromise: If there is any indication of a severe mechanical malfunction, a sudden drop, or a physical entrapment where passengers are visible in a hazardous position between floors. 5. Post-Incident Guest Recovery and Documentation An emergency doesn't end the moment the doors open. Establish a thorough follow-up protocol to handle the aftermath professionally: •Medical and Emotional Care: Provide immediate physical and emotional support, such as offering a glass of water, a comfortable seating area, or medical evaluation if a guest experienced severe anxiety. •Proactive Service Recovery: Utilize targeted service recovery measures - such as comping a meal or adjusting a night's stay - to transform a stressful mishap into a loyaltybuilding moment. •Meticulous Documentation: Log every detail of the incident for liability and insurance purposes, including the
timeline, names of responding technicians, and statements from guests and staff. Elevate Your Standards In the hospitality industry, trust is built on the details guests never have to think about. By auditing your emergency communication lines, training your team on empathetic response protocols, securing dependable maintenance SLAs, investing in rescue technology, and establishing clear triggers for calling 911, you can protect your guests' physical and emotional well-being, safeguard your staff, and ensure your property operates smoothly from top to bottom. Don’t wait for a high-anxiety emergency to find out if your systems are up to the task - review your elevator safety plan today.
Shaping the Future of SC's Hospitality Workforce: South Carolina ProStart Hosts Annual Leadership Training in Florence The future of South Carolina’s culinary and hospitality management industries are built in the classroom through the SC Prostart Program, but last month, the state’s dedicated educators stepped out into the field to sharp-focus their own expertise. South Carolina ProStart hosted its annual Leadership Training event in Florence, bringing instructors together for an immersive two-day experience packed with behind-the-scenes distribution tours, local business spotlight visits, celebrating record-breaking student achievements, and engaging with industry leaders. Day One: From Distribution to Local Operations The event kicked off on Friday morning at Cheney Brothers, Inc. in Florence. Instructors toured the company’s newest distribution center, gaining first-hand insight into modern supply chain management and food service logistics. The tour featured a look inside Cheney's state-of-the-art test kitchen, followed by a lunch prepared by Chef Jack Melson and a shopping stop at the Cheney Express. Special thanks go to Wayne Brown and the entire Cheney Brothers team for opening their
facility and hosting the group. Following lunch, attendees split into small groups for industry immersion tours across Florence, highlighting the diverse pathways within the state's hospitality network: Elliott’s BBQ Lounge: An inside look at local restaurant operations, smokehouse traditions, and menu concept design. The Farm at Florence 1: An educational dive into farmto-table practices and agricultural integration in modern culinary programs. Pee Dee State Farmers Market: Hosted by William Snell of Julia Belle’s Restaurant, focusing on regional sourcing, seasonal produce, and farm-direct partnerships. Raldex Hospitality: An introduction to multi-property hotel operations, guest relations, and tourism management. Celebrating Milestones at The Waters Building Friday wrapped up with an evening reception and dinner hosted at The Waters Building in downtown Florence, catered by Elliott’s BBQ Lounge.
The highlight of the evening was recognizing the exceptional hard work of ProStart instructors over the past academic year. Awards were presented to teachers whose students achieved top scores in ServSafe Manager and Foodhandler Certifications, as well as the official ProStart Program Certificate of Achievement. Most notably, this past year marked the highest number of earned student certificates to date - a testament to the passion and effort these educators invest in their classrooms daily.
programs, and kitchen leadership standards.
Day Two: Insights, Inspiration, and Venue Logistics Saturday’s sessions convened at the Hilton Garden Inn Florence, beginning with updates and strategic planning for the upcoming ProStart program year.
The training weekend concluded with an operational tour of the Florence Center, where staff walked educators through the massive behind-the-scenes effort required to execute large-scale conventions, banquets, and public events.
To help educators connect classroom curricula with post-secondary and career pathways, a panel of guest speakers shared key insights:
Looking Ahead Events like the Florence Leadership Training ensure that South Carolina ProStart educators remain connected to industry trends, local business partners, and career opportunities for their students. With record-setting certification numbers behind them, South Carolina's ProStart instructors return to their schools ready to mentor the next generation of culinary and hospitality leaders.
Robert Moore (US Coast Guard Culinary Program) highlighted military culinary careers, specialized training, and service opportunities. Wilson Lui (International Culinary Institute of Myrtle Beach) shared higher education pipelines, degree
Heather Hadden Harmon (South Carolina Department of Education) covered state educational initiatives, career and technical education (CTE) alignment, and classroom resources. Rhonda Woods (TSC/Atlantic Food Safety) discussed evolving sanitation standards, food safety protocols, and industry certification trends.
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Member Milestones: National and Regional Accolades From coastal boutique stays to culinary mainstays across the Upstate and Lowcountry, South Carolina’s hospitality establishments continue to capture national and regional acclaim. Whether earning prestigious national honors, securing coveted regional culinary awards, or setting new benchmarks in guest service, our members consistently prove that Palmetto State hospitality is second to none. In this milestone highlight, we celebrate the South Carolina Restaurant and Lodging Association members who have recently brought home top accolades - reinforcing our state’s reputation as a premier destination for exceptional dining, lodging, and service
National Travel Honors South Carolina properties continues to shine in major reader-voted national rankings. Hotel Trundle in Columbia secured the #6 spot for Best Boutique Hotel in the U.S. in the USA TODAY 10Best Readers' Choice Awards. In Condé Nast Traveler’s Readers' Choice Awards, top honors were awarded to regional favorites including The Willcox Hotel (Aiken), Hotel Hartness (Greenville), Grand Bohemian Lodge Greenville, and The Beaufort. Additionally, Mount Pleasant's Post House Inn earned a coveted MICHELIN Key for hospitality excellence
MICHELIN Guide Stars & Recognition Four South Carolina establishments claimed MICHELIN Stars Scoundrel in Greenville, alongside Charleston’s Malagón Mercado y Tapería, Vern’s, and Wild Common. Several others earned Bib Gourmands (including Leon’s Oyster Shop, Lewis Barbecue, and Rodney Scott’s BBQ) or MICHELIN Recommendations across Greenville, Charleston, Columbia, Myrtle Beach, and Travelers Rest (such as Soby's, The Anchorage, Oak Prime, Motor Supply Co., and Topsoil Kitchen)
Regional Accolades The celebration of Palmetto State hospitality extends deep into regional rankings across the Southeast. On the culinary front, Elliott’s BBQ Lounge in Florence - helmed by chef Elliott Moss inside Seminar Brewing - made waves across the region by topping Southern Living’s list of the Best New Barbecue Joints in the South for its traditional, wood-fired whole-hog barbecue. Beyond the pit, standard-setting regional recognition continues to pour in for South Carolina institutions, from Lowcountry culinary anchors like Soby’s New South Cuisine and The Ordinary to Upstate farmto-table leaders like Topsoil Kitchen & Leek, alongside premier getaway retreats like The Inn & Club at Harbour Town and The Rhett House Inn.
November Midterms Arrive: What the General Election Means for South Carolina Hospitality The stage is set, and the finish line is in sight. Following the summer primaries, the political landscape for South Carolina’s general election on Tuesday, November 3, 2026, is fully locked in. For restaurant, lodging, and venue operators across the Palmetto State, this election goes far beyond routine political matchups - it directly determines who will hold the votes on vital industry issues, from workforce support to our ongoing advocacy for liquor liability insurance reform. With statewide executive offices and all 170 seats in the South Carolina General Assembly on the ballot, November's outcome will dictate the trajectory of our industry heading into the 2027 legislative session. To help our members navigate the ballot, here is a breakdown of key races and what is at stake for hospitality businesses: Federal Representation on the Line At the top of the ticket, South Carolina voters will decide key federal seats. As federal joint employer standards, labor regulations, and national travel and tourism initiatives evolve, maintaining strong communication channels in Washington, D.C., remains a core priority for the SCRLA. Regardless of how the federal matchups shake out, our team will remain actively engaged with our congressional delegation to ensure the voice of South Carolina hospitality is clearly heard on Capitol Hill. A New Governor for the Palmetto State With incumbent Republican Governor Henry McMaster term-limited, South Carolina will welcome a new chief executive to the Governor's Mansion. The general election contest features Republican nominee Alan Wilson, Democratic nominee Jermaine Johnson, Green Party candidate Walid Hakim, and United Citizens Party candidate Michael Addison. The state's next governor will play a decisive role in evaluating economic policies, reviewing tourism marketing budgets, and overseeing regulatory agencies that directly impact your operations and bottom line. New Leadership for South Carolina Agriculture After 22 years of service, Commissioner of Agriculture Hugh Weathers is not seeking re-election, opening the door for new leadership over one of the state's most essential economic sectors. Competing on the November ballot for Commissioner of Agriculture are Republican Cody Simpson, Democratic nominee DeShawn Blanding, Libertarian Michael Sullens, and United Citizens Party candidate Chris Nelums. Given the vital farm-to-table supply chains that sustain
our state's food service establishments, the SCRLA looks forward to partnering with the incoming commissioner to support local agricultural pipelines, food safety standards, and regional sourcing. Shaping the State House Floor Beyond executive offices, day-to-day business operations in South Carolina are heavily influenced by the composition of the State House. With turnover occurring across several districts, incoming lawmakers will take their seats in Columbia next January. For SCRLA members, this transition highlights the vital importance of grassroots advocacy. Building relationships with newly elected state representatives and senators before they take office ensures they understand the economic realities of operating a hospitality business - such as managing narrow margins, labor recruitment, and rising operational costs - before casting their first votes on the floor. Why Your Vote Impacts Your Bottom Line The lawmakers elected this November will drive decisions on key legislative priorities that directly affect your business, including: Liquor Liability Insurance Reform: Advocating for comprehensive reform to joint and several liability laws that drive up unsustainably high premium costs and threaten the survival of local venues and dining establishments. Tax and Regulatory Consistency: Defending against burdensome local regulations while supporting tax frameworks that encourage tourism, venue investment, and local business expansion. Workforce Development: Supporting funding for state hospitality training pipelines and career development programs, such as our ProStart initiative, to address ongoing labor needs. Preparing for General Election Day As November 3 approaches, candidates are making their final pitches to voters across the state. We encourage all members to engage directly with local candidates: invite them into your kitchens, hotels, and venues, show them the economic engine you drive, and share the challenges facing our industry. To verify your registration, view sample ballots, or locate your polling precinct, visit the South Carolina State Election Commission Portal.
South Carolina Approved Alcohol Training Program
ServeSafe Alcohol Online Course and Exam, South Carolina Effective January 1st, 2026, employees who serve alcohol for on-premises consumption and managers who oversee alcohol service must complete an SCDOR-approved alcohol server training program or complete it within 30 days of hire, in accordance with Act 42 (H.3430).
Designed for South Carolina’s H.3430
100% Online, Course & Exam
Available in English & Spanish
Flexible, “Recorded” Proctored Exam (no scheduling)
Meets SCDOR’s requirements
alcohol server training mandate, our ServSafe Alcohol program is fully online, state-approved, and meets requirements.
After passing the ServSafe Alcohol Exam, South Carolina alcohol service certificates can be downloaded from MYDORWAY.
XE] (IVXMǻIH XE] (SQTPMERX XE] (SRǻHIRX The ServSafe Alcohol Online Course The course features video, interactive roleplays, and real-world simulations— teaching alcohol laws, intoxication recognition, ID checks, and conflict management through immersive, scenario-based training. The ServSafe Alcohol Online Exam The exam is proctored by Record+(by ProctorU), which provides a secure exam launch, monitors and records the exam session, and then sends the recorded sessions for human review. There is no exam scheduling. The exam consists of 49 questions and requires a score of 75% to pass. Passing the exam successfully earns the ServSafe Alcohol certificate and the South Carolina alcohol service certificate, available for download (after a 7-day waiting period) from MYDORWAY.
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