We have had a busy summer in the office as we prepare for the 5th Annual Marketing and Operations Conference in Myrtle Beach in September, the Hospitality Industry Leader’s Golf Tournament at Timberlake in Chapin in October, and multiple regional Restaurant Weeks, awards ceremonies and meetings through the end of 2024. How is it possible that we are already looking ahead to 2025!
But also, we have been enjoying reminiscing and preparing to celebrate the 80th Anniversary of the association! Combing through some of the archives has brought back the memory of many leaders and events through the decades, and we plan to share them in a celebration to be held in conjunction with the annual membership meeting in January. We’re sharing a sneak peek at some of those memories on pages 16 & 17. We hope that you will plan now to attend that meeting and to help with the celebration by sharing your own memories! If you have pictures or stories that you would like us to include, please forward them to one of our team in the office before the end of the year. Watch for more celebration plans to be shared in the near future!
If you have been taking advantage of the legislative updates emailed each Friday, you know that we have kept a watchful eye not only on the issues affecting our industry, but also on those who have played an important role in supporting or opposing our positions. In an election year you have the opportunity for your voice to be heard more loudly than at any other time. Often, effecting change or protecting the status quo can come down to one vote in our legislature, both at the state and the federal level. We encourage each of you to not only cast your own ballot, but also allow employees the flexibility in their schedule to vote as well.
Lastly, our Political Action Advisory Committee has been reviewing requests for campaign support and weighing those requests based on the position each candidate has had or could have on our industry issues in order to spend our limited PAC dollars wisely. As they say, “Money Talks”, and we want to ensure that your generous contributions are distributed impactfully! If you have not already done so, there is still time to contribute and even a small donation is important – just go to the drop down menu under Advocacy on our website for a quick and easy way to participate.
I hope to see many of you at the upcoming conferences and events, and as always, we are here to serve you, so please reach out with any questions or suggestions.
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.
Susan Cohen President & CEO
Douglas OFlaherty Chief Operating Officer
Hank Davis VP of Governmental Affairs & Community Development
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.
HUBITALITY RECEIVES NATIONAL & STATE RECOGNITION
Hubitality was honored by the National Restaurant Association with the CSRA 2024 Foundation Campaign of the Year award. Their dedication and contributions to helping hospitality employees who are in need of financial assistance and connecting them with local, state, and national resources earned them the honors.
Hubitality plans to continue moving forward their mission and message of goodwill.
LENZA JOLLEY RECEIVES "FORTY UNDER 40" AWARD
Lenza Jolley, Vice President of Membership & Development, was honored with the Columbia Regional Business Report’s inaugural Forty under 40 list. Lenza has orchestrated award-winning marketing campaigns for Restaurant Week South Carolina and plays an integral role in Hubitality, an emergency assistance program for Spartanburg hospitality employees.
DOUGLAS OFLAHERTY RECEIVES SCSAE PRESIDENT'S AWARD
Douglas OFlaherty, Chief Operating Officer, was honored with SCSAE’s President's Award for his involvement both in the SCSAE and the SCRLA over the past 20 years.
Douglas spearheads the operations of the SCRLA as COO, having his hand in each part of the organization to ensure it runs smoothly.
SCRLA UPDATES
How Hospitality Trend Predictions for 2024 are Progressing
As 2024 begins to close, it is a good time to reflect on early predictions regarding the trends expected to rise within the year. Each January, dozens of hospitality companies publish their predictions for popular trends they expect to see within the industry. This is a look at some of the most popular trends of 2024 and how they have influences businesses across South Carolina.
Workforce Empowerment
The hospitality industry is witnessing substantial workforce empowerment driven by several transformative trends. Flexible work arrangements have gained prominence, particularly remote work for roles like customer service and reservations. Advanced scheduling apps provide employees with greater control over their shifts, promoting a healthier work-life balance. Well-being and mental health initiatives are crucial, with companies offering mental health resources, counseling, and wellness programs to support employee health and reduce stress. Diversity and inclusion efforts are also significant, encompassing inclusive hiring practices and employee resource groups that foster a supportive and diverse workplace. Enhanced compensation and benefits packages are crucial for attracting and retaining talent, featuring competitive salaries, comprehensive healthcare, and performance bonuses. Finally, regular employee feedback mechanisms and recognition programs ensure that employee contributions are valued and addressed, leading to a more engaged and empowered workforce. These trends collectively enhance job satisfaction, service quality, and
operational efficiency in the hospitality industry.
Artificial Intelligence and Technology
In 2024, AI and technology play pivotal roles in revolutionizing the hospitality industry, driving efficiency, personalization, and enhanced guest experiences. AI chatbots and virtual assistants are now standard, managing bookings and providing 24/7 customer support. This automation not only streamlines operations but also allows staff to focus on delivering personalized service. Smart room technologies allow guests to control lighting, temperature, and entertainment systems through voice commands or mobile apps, creating a more seamless and customized stay experience. Digital training platforms and VR simulations have become essential for staff training, offering immersive and interactive learning environments. AI and technology are not just tools for operational efficiency but are integral to creating innovative, personalized, and efficient experiences in the hospitality industry, ultimately leading to higher customer satisfaction and loyalty.
Fine Dining
There has been significant innovation in fine dining, transforming the guest experience and operational efficiency. Sustainability has taken center stage, with a focus on farm-to-table practices and zero-waste initiatives. Chefs are increasingly sourcing locally and seasonally, reducing environmental impact while offering fresh, unique flavors. The rise of immersive dining
experiences, combining culinary arts with virtual reality and multisensory elements, has captivated guests, creating memorable and engaging meals. Additionally, fine dining establishments are embracing inclusivity, offering diverse dietary options and allergen-friendly menus. These innovations collectively reflect a dynamic shift towards more personalized, sustainable, and advanced fine dining experiences in 2024.
Green Hospitality
Green hospitality has become a popular trend in 2024, with hotels embracing sustainability to meet a consumer demand for eco-friendly practices. According to a Hotel Tech Report survey, 81% of travelers plan to choose sustainable accommodations during their trips. Hotels and resorts are adopting new technologies such as solar panels and energy-efficient lighting to lower their carbon footprints each year. These energy saving techniques can lower costs for hotels, conserve water, and optimize energy efficiencies as well.
Hotels can earn a Leadership in Energy and Environmental Design certification (LEED) by having an efficient and cost-saving green hotel. These certifications are gaining importance in the hospitality industry as businesses strive for high sustainability standards and low-cost options. Paired with lower carbon footprint travel methods such as airplanes and cruise ships, customers are seeking a new wave of sustainability and hotels are working to meet the standard.
Data-driven decision-making:
Data driven decisions have revolutionized the hospitality
industry, leading to more personalized and efficient service. Hotels utilize “big data” (large data sets from national or global companies) analytics to gain insight into consumer preferences and choices. This allows hotels to alter their options in order to create a custom experience. Personalized market campaigns, custom rooms, and targeted advertisements are examples that help hotels draw in consumers looking for a place to stay. Analytics tools can help optimize prices through dynamic models that maximize revenue and are unique for customer needs. Data monitoring can make energy management more efficient for hotel owners and speed up maintenance processes. Using customer feedback is also extremely helpful in providing insights, allowing businesses to refine their services and address issues their customers have found. Data-driven decision making has become a cornerstone of hotel efficiency, driving innovation and guest experiences.
The Power of Social Media
Social media presence has become integral to the hotel industry, influencing marketing strategies and engagement. Businesses are using platforms like Instagram, TikTok, and Facebook to showcase their amenities, restaurant menus, and more in an interactive way. 60% of travelers visit new destinations because of seeing a TikTok video highlighting the location, so hotels can use this popularity to their own advantage. Showcasing amenities, views from the hotel, nearby attractions, and seasonal experiences can draw in viewers looking to vacation. Defining a unique brand and selling points can allow hotels to differentiate from others nearby and with give a focal point for content.
September is National Food Safety Education Month
Each September for 26 years, in recognition of National Food Safety Education Month, health educators and consumers have focused on the most effective ways to avoid foodborne illness, often called food poisoning. According to the Centers for Disease Control and Prevention, 48 million persons, or one of every six people, get foodborne infections each year. Of those, 128,000 are hospitalized, and 3,000 die from their foodborne illness.
Foodborne illness is unpleasant and potentially dangerous for everyone, but you can avoid getting sick by following simple steps – Clean, Separate, Cook, Chill, and if at a higher risk, then possibly avoiding certain foods. The U.S. Food & Drug Administration has many resources that can help you stay healthy and safe.
This year we want to bring special attention to people who are at higher risk and help them, their family members, and caregivers by highlighting food safety information to avoid foodborne illness. High-risk people include children under five years old (as their immune systems are not fully developed) and those with immune systems weakened by pregnancy, aging, certain chronic diseases or autoimmune disorders, and immunosuppressive treatments.
Follow four simple steps to help keep your family safe from food poisoning:
• Clean: Wash your hands before and after handling food and wash your cutting boards, countertops, dishes, and utensils with hot soapy water. Rinse fresh fruits and vegetables under running tap water.
• Separate: Separate raw meat, poultry, seafood, and eggs from other foods in your grocery cart. Use separate
cutting boards for fresh produce and raw meat, poultry, seafood.
• Cook: Use a food thermometer to ensure that raw meat, poultry, seafood, and egg products are cooked to a safe minimum internal temperature to destroy any harmful bacteria.
• Chill: Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2 hours of cooking or purchasing. Refrigerate within 1 hour if the temperature outside is above 90° F. Never thaw food at room temperature, such as on the countertop.
The food supply in the United States is among the safest in the world. However, when certain disease-causing bacteria or pathogens contaminate food, they can cause foodborne illness.
Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Symptoms of foodborne illness can include: vomiting, diarrhea, and abdominal pain – and flu-like symptoms, such as fever, headache, and body ache.
Although most healthy people will recover from a foodborne illness within a short period of time, some can develop chronic, severe, or even life-threatening health problems. In addition, some people are at a higher risk for developing foodborne illness, including pregnant women, young children, older adults, and people with weakened immune systems (such as transplant patients and individuals with HIV/AIDS, cancer, or diabetes). To keep your family safer from food poisoning, follow the four simple steps: clean, separate, cook, and chill.
MARKETING & OPERATIONS CONFERENCE
MYRTLE BEACH ▪ SEPTEMBER 15-17
MARKETING & OPERATIONS CONFERENCE GREENVILLE ▪ OCTOBER 15-17
The South Carolina Restaurant and Lodging Association’s Marketing and Operations Conference, a premier hospitality event presented by Sysco, is returning for the fifth year this fall.
The South Carolina Restaurant and Lodging Association’s Marketing and Operations Conference, a premier hospitality event presented by Sysco, is returning for the fourth year this fall.
We are thrilled to host this event in Myrtle Beach from September 15-17 with a diverse group of entrepreneurial and executive-level hospitality experts.
We are thrilled to host this event in Greenville on October 16 with a diverse group of entrepreneurial and executive-level hospitality experts.
Bringing you leading industry trends, best practices, top-notch speakers and unparalleled networking, we’ve made sure there’s a seat for everyone at our table. This year’s conference will feature three keynote speakers and three educational session led by the brightest professionals in hospitality.
Bringing you leading industry trends, best practices, top-notch speakers and unparalleled networking, we’ve made sure there’s a seat for everyone at our table. This year’s conference will feature two keynote speakers and 18 innovative forums led by the brightest professionals in hospitality.
Each educational forum is packed with hot topics and powerful messages designed to spark new ideas.
Each forum is packed with hot topics and powerful messages designed to spark new ideas.
Tracks include: human resources, technology, general management, beverage, marketing & hotel/lodging. Throughout the conference, connect with the industry's game changers for valuable takeaways and new business prospects.
Focus areas include: workforce development, hotel operations, marketing, asset management, technology, and restaurant operations. Throughout the conference, connect with the industry's game changers for valuable takeaways and new business prospects.
We will wrap up the conference with the Chef & Bartender Showcase, a social networking event featuring the best and brightest talent the South Carolina Upstate has to o er, serving tasty treats perfectly paired with live entertainment.
DEEDRE DANIEL
How to be More Interesting than a Cellphone
Whatever you want out of life, you need to be more interesting to get it. People give us promotions, propositions, and proposals. Your personal and professional goals can only be reached with the right people to assist you. In this keynote, you will learn how to attract people to increase your personal and professional opportunities. The core focus of this session is teaching people how to stand out in the world by thinking creatively, embracing humor, and building stronger relationships with others.
*Note: This course is not about taking—interesting people give back!
THE LINDSEY FAMILY
Wade's Restaurant: A James Beard Award Winner
Wade's Restaurant is celebrating an incredible 75 years – a journey on how a small grocery store has blossomed into a beloved meatand-three restaurant, and a cornerstone of their community. This journey wasn't simply about business; it was a labor of love, fueled by the dedication and passion of countless individuals.
We'll have the privilege of hearing from Hamp, Anna, and Wade Lindsey themselves. They'll take us on a nostalgic adventure, sharing the highs and lows, the triumphs and challenges that shaped their family business. Their story is one of perseverance, resilience, and unwavering commitment to serving their community with delicious food and warm hospitality.
But the celebration doesn't end there! Recently, this very restaurant received the prestigious James Beard Award, a testament to their dedication to culinary excellence. This accomplishment wouldn't have been possible without the unwavering support of their patrons, partners, and the entire community. We celebrate not just the award, but the incredible journey that led them here.
CHRISTINE TRIPPI
The Wise Pineapple - Say Yes, To A Different Way!
Today hotel leaders worldwide need help to drive employee retention, customer experience, and sales. Picture it now, a staffed team, happy guests, and you sitting by the pool with a pina colada because you can finally take your PTO! You deserve a step by-step strategy that you can begin on day one!
This interactive session is designed to build off the big ideas in Christine's new book, Yes Is the Answer. The curriculum in this keynote teaches participants the art of saying Yes in only four simple steps, and how to become a Wise Pineapple™ by being confident, empowered, and leading from the heart.
MEET OUR SPEAKERS!
Our 20 breakout speakers have been hand selected to provide attendees with the latest tips on how to excel in the hospitality industry. Across our six breakout tracks, multiple experts will highlight their experience in the industry, giving advice on how to handle various situations. Chef Paul Smith is a James Beard Award winner who will update us on his recent success and continuing passion for the restaurant industry. Some new, innovative ideas will be presented, such as Charlie Kempton’s session on the use of robots in hospitality to reduce turnover and labor costs along with a better
customer experience. Each of these speakers will provide a unique discussion that will open the audience’s mind to new concepts.
Not only will there be several interesting sessions by hospitality industry specialists, our second annual Chef and Bartender Showcase will take place on the evening of the 16th. Experience dishes from Myrtle Beach bartenders and chefs as you mingle with other attendees. Cocktails paired with signature dishes will bring the conference to a new level.
Louden Porter Good Catch Program
Sara McDonald Good Catch Program
Adam Ashcraft JonesCraft Restaurant & Hospitality Recruiters
Emily Grenier Sysco
Chip Romp National Restaurant Association
Heather Harley SCPRT
Paul Smith Executive Chef & Owner
Charlie Kempton Bear Robotics
Larkin Hammond Larkin’s Group
Kim Gore Hub International
Scott Smith University of S.C.
Andy Wolfe Grand Palms Resort
Becky Large Champion Autism Network
Crystal Hendrickson Pinnacle Partnership
Tony Cuajunco Holy City Hospitality
Stephanie Calhoun Historic Hotels of America
James Bocinsky Buyer's Edge
Bernie Heller Post and Courier
Jason Brooks
Jim Northcutt Buyer's Edge
A Legacy of Excellence and Community
Next month, we will commemorate a momentous occasion: the South Carolina Restaurant and Lodging Association is celebrating its incredible 80th anniversary! Since its inception in 1944, this remarkable association has been a beacon of growth and progress for South Carolina's hospitality industry, tirelessly adapting to the dreams and aspirations of thousands of dedicated members. This year’s celebration is not just a tribute to the association’s illustrious past—it is a heartfelt recognition of its unwavering commitment to bolstering the state’s economy and enriching its vibrant culture, weaving a tapestry of community and connection that inspires us all!
The Beginnings
The South Carolina Innkeepers Association was established during a transformative period near the end of World War II, when a small group of hotel owners in Columbia convened to address the issue of counterfeit five-dollar bills being used for accommodations at local inns. Following the success of their educational initiatives and collaborative efforts, the founders recognized the necessity for a unified voice to advocate for the interests of the lodging industry in the state. As a result, the South Carolina Innkeepers Association was officially formed on October 14, 1944. Later the organization changed its name to the South Carolina Hotel and Motel Association to become more mainstream and in unison with the national organization.
Around the same time in Georgetown, a group of local restaurant operators began discussions with law enforcement to explore opportunities to support the Easterseals Society, an American nonprofit that provided disability services for children. W.C. Hunter, owner of the Gator’s Drive-in, is credited with the formation of the Buck-A-Cup project in 1951, a collaboration between the S.C. Law Enforcement Officers’ Association and the South Carolina Restaurant Association. This fundraising event raised money for the Easter Seals by selling buttons for a dollar each, which granted the customer free coffee on the event day. This event has raised over $12 million in its history, supplying devices and services for children and adults with disabilities. With the creation of the Buck-a-Cup, the South Carolina Restaurant Association was officially formed.
The hospitality landscape has continually evolved, yet these fundamental principles have consistently guided the Association throughout its history. Initially, the Association's efforts were concentrated on addressing regulatory challenges, enhancing industry standards, and creating a platform for exchanging ideas among industry
professionals. In a significant move towards unification, the Hospitality Association of South Carolina was formed as an umbrella organization to manage both organizations in 1991. Operating as an IRS recognized independent organization for more than 20 years, they further streamlined its structure by legally combining the SCRA and SCHMA into the unified and dynamic entity we recognize today: the South Carolina Restaurant and Lodging Association. Throughout this evolution, one aspect has remained constant: the SCRLA's steadfast commitment to "Promote, Protect, and Educate" the South Carolina hospitality industry.
Milestones and Achievements
Over the past eight decades, the SCRLA has accomplished many significant milestones that have positively influenced the hospitality industry in South Carolina.
In 1976, the South Carolina Restaurant Association welcomed their first female president. Mrs. Jeannette Moore had previously held the positions of director, treasurer, and vice president within the association, as well as owning and operating Berry’s on the Hill restaurant in Orangeburg.
A key focus of the SCRA in the 1980s was new legislation that would allow restaurants to sell alcoholic beverages until 2:00 a.m. on Sundays. Consistent discussion with the General Assembly occurred regarding this issue throughout the decade, though it is currently based on county jurisdiction.
1984 was a successful year for the SCRA’s legislative endeavors when Governor Dick Riley passed a law allowing 18-year-olds to serve alcohol in private club and restaurants. SCRA President John Roddick issued a statement discussing how the timely raising of the drinking age to 20 had been hurting restaurants who could no longer allow their teen employees to serve alcohol. The association’s discussions with the General Assembly led to an amendment allowing anyone over the age of 18 to still serve alcohol, allowing these employees to keep their jobs and benefiting restaurants in the state immensely.
In 2003, the South Carolina Restaurant and Lodging Association launched the inaugural ProStart Invitational, a competition aimed to ignite a passion for the hospitality industry within South Carolina's high school students. The competition brought together talented young chefs from across the state to showcase their skills in a challenging and inspiring environment. Students competed in both culinary and restaurant management divisions, demonstrating their proficiency in areas like knife skills, recipe development, teamwork, safety and sanitation,
costing, marketing, and critical thinking. The competition undoubtedly served as a catalyst for the thriving ProStart program we celebrate today.
From 1973 to 2005, South Carolina's mini-bottle law required the serving of alcoholic beverages from 1.7-ounce, sealed mini-bottles. The association was instrumental in leading the campaign to amend the state constitution in 2004, which paved the way for the legalization of free pouring, effective January 1, 2006. This 13-year endeavor with the state legislature not only improved profitability for restaurant owners but also created new growth opportunities within our state's hospitality sector.
Current Endeavors
Advocacy and Legislation: Numerous bills, laws, and policies have been enacted or removed over the years, many of which significantly influence our industry and the state's economy on a daily basis.
One notable event, Hospitality Day at the State House, has fostered direct engagement between our members and legislative officials, enhanced by culinary offerings from our member restaurants. Annually, the SCRLA holds a special legislative luncheon, "A Taste of South Carolina," at the State House. This event showcases restaurants from across the state and is a well-regarded gathering on the South Carolina General Assembly's social calendar. Legislators are treated to a taste of the diverse culinary offerings South Carolina has to offer, and it's a chance for members to connect with lawmakers and highlight its importance to the state's economy.
Educational Programs: In 1999, a group of innovative restaurant and hotel professionals established an organization recognized as a 501(c)(3) charitable affiliate of the Hospitality Association of South Carolina. This initiative was designed to support the hospitality industry by overseeing educational and workforce development programs, as well as industry certifications such as ServSafe and ProStart. In 2020, the organization's core mission was revised to include the administration, development, and delivery of programs focused on pandemic and disaster recovery in South Carolina. Now known as the South Carolina Restaurant and Lodging Foundation, the organization is dedicated to promoting the health and prosperity of the hospitality and foodservice industry by investing in our youth and workforce.
Nearly $300,000 in scholarship awards have been given to 224 students in the past 19 years through the SCRLF Scholarship Fund.
Community Engagement: The association is dedicated
to the growth and success of the hospitality industry in South Carolina. We achieve this through a variety of programs and services. Each year the Hospitality Stars of the Industry Awards program acknowledges the hard work and dedication of thousands of employees across the state. The Community Conversations program has been developed to bring together locally elected officials, allowing them to hear firsthand accounts of the challenges and opportunities faced by industry.
Over the past 80 years, numerous chapter meetings and events have been hosted to engage, educate, and unite members. These networking initiatives present a unique opportunity for collaboration, enabling members to explore ways to advance the industry. Most recently, the Spartanburg chapter established Hubitality in 2022, a program designed to provide emergency assistance to hospitality industry employees in Spartanburg County during times of personal crisis. Also, the Greenville Chapter is developing a fund to assist employees in Greenville County.
Looking to the Future
As the SCRLA proudly commemorates its 80th anniversary, it is filled with an invigorating sense of hope and purpose as it gazes toward the future, embracing a fervent commitment to innovation and growth.
This fall, we will unveil a vibrant new website brimming with opportunities for interaction, collaboration, and accessibility, forging deeper connections and inspiring all to join us on this transformative journey.
A Heartfelt Thank You
The 80th anniversary of the South Carolina Restaurant and Lodging Association is not just a date on the calendar; it is a poignant moment to immerse ourselves in the rich tapestry of our past, to revel in the vibrancy of the present, and to ignite our hopes for the future. We come together to honor the tireless dedication and unwavering spirit of the countless individuals whose passion and perseverance have woven the very fabric of this association’s success over the years.
To all the members, partners, and devoted supporters of the SCRLA: Your steadfast commitment and fervent enthusiasm inspire us all. You have not only uplifted the hospitality industry but have transformed South Carolina into a place where dreams flourish, friendships blossom, and memories are made.
As we commemorate this extraordinary milestone, let us wholeheartedly embrace the legacy of the SCRLA. Together, we will continue to strive for excellence and foster an unbreakable sense of community in everything we do. Here’s to celebrating 80 years of triumph and to the countless more that lie ahead!
Meet Larry & Jody Chandler — the Largest Firehouse Subs Franchisees in Nation
Larry Chandler has been a fixture in South Carolina’s restaurant industry over the last four decades, beginning his career at Quincy’s Family Steakhouse in 1986. Growing in his confidence and leadership skills, Chandler had an opportunity to purchase his first Firehouse Subs restaurant in Florence, S.C. in 2004. Twenty years later, he and his business partner, Jody Chandler, own 38 Firehouse Subs across North and South Carolina, becoming the largest franchisees in the Firehouse Subs System. The uncle and nephew business partners are now bringing a new franchise to the Pee Dee and coastal regions – Slim Chickens.
Early Inspiration
I worked with Quincy’s for 15 years and met a lot of strong leaders who really taught me well and gave me great mentorship along the way. I had no idea when I first finished college that I was going to enter the restaurant industry.
When Firehouse was founded in 1994, I met the owners soon after in 1996, and decided not to buy into Firehouse at the time since I was moving to Atlanta. However, in 2004 I had the opportunity to buy a location in Florence and that really got the momentum going. It was my second venture to own a business, and it was a different feel and pressure… learning how to be profitable, have a clean restaurant and great quality food. My nephew, Jody, came on board in 2006.
“Once
you have a taste of the industry, you just go with it and enjoy it... the challenges and struggles. Nothing is the same each day.”
Why Firehouse Subs?
I thought the concept was great and it was always in my mind to revisit it one day after meeting the owners in the mid-90s. Firehouse is known for its dedication to the community, and our Public Safety Foundation is such a huge part of our business.
Every new restaurant Jody and I open gives us the opportunity to raise more funds for local first responder heroes thanks to the Firehouse Subs Public Safety Foundation. Since our June 2024 Board of Director's meeting, $3,371,780 has been granted to South Carolina public safety organizations (280 awards).
91 cents of every dollar goes directly to Foundation programs to provide lifesaving equipment, prevention education, scholarship and continued education, disaster relief and military support.
At our local restaurants, patrons have a variety of options to donate, whether it’s purchasing a pickle bucket, feeding the donation canister, or rounding up a purchase to the nearest dollar.
“We try to remind
our
staff that they shouldn’t feel guilty asking people to round up because citizens’ lives
are being saved as well.”
Challenges & Triumphs, plus Words of Wisdom
There are so many different aspects of the restaurant business that you must deal with day in and day out. You never know what can happen… I have a plan every day but that can get completely blown up or only go a little bit sideways. That’s the fun part about the restaurant business, we’re open seven days a week. You have to look at it as taking on a challenge and having fun along with the stress… solving problems, while watching your employees grow simultaneously.
“You can look back one day and say you’re a part of the success.”
When I bought the first Firehouse location, there were several challenges with breaking even and making a profit. It’s easy to get discouraged but you have to keep focused on what your goal is and the reason you wanted a business.
The main thing is that this is a people business… you can’t chase sales. You have to provide a service and product every single day and be consistent. If you keep working, eventually you’ll see the successes from that if you don’t lose focus on staying successful.
Venturing Beyond Firehouse Subs
Over time, I started looking around at new things that were similar to what I was already doing, and that’s when
I came across an article about Slim Chickens. They have a similar story to Firehouse, so I got information and visited their restaurants in Tennessee and Arkansas.
The owners were two people who loved food and were coming up with ideas that would make them successful. I got more intrigued and after a lot of research, I decided to sign an area development agreement for the Charleston, Myrtle Beach, and Florence areas. We currently have two open and are getting ready to open our third and fourth locations soon.
“Slim Chickens features good quality food, good southern hospitality, and a unique look that I think attracts people.”
Both concepts are very similar; both are in the business of taking care of people, whether it’s our employees or our customers. With both franchises, you need a clean restaurant, great food, and great service. Our learning curve is learning the business of chicken, but we have a grasp on it now and can function at a much higher level.
Looking to the Future
Long term goals are just a matter of finding quality locations where we will be successful. As long as my partner and I enjoy what we do, we hope to continue developing business for quite some time. We’re going to continue to grow even with the costs of opening and push forward in that direction.
“Two
to three more Firehouse subs are opening this year, and we have a Slim Chickens location to open in Myrtle Beach in August.”
On November 25, 2024, Larry Chandler will be inducted into the Columbia Restaurant Association’s Hall of Fame for his dedication and commitment to South Carolina’s restaurant industry.
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South Carolina voters went to the polls on June 11 and again on June 25 to cast their votes in this year’s primary and runoff elections. Of the 3,236,875 registered voters in the state, only 439,766 participated in the primary, resulting in a 13.59% voter turnout—the lowest for a primary since 2012. The June 25 runoffs fared even worse, with only 5.8% of registered voters participating (187,739 individuals). The latest census data shows that 5.283 million people currently live in South Carolina full-time. This means a very small percentage of the population is deciding who our elected officials will be in both Washington and Columbia. These statistics should serve as a wakeup call for all South Carolinians and emphasize the importance of exercising the right to vote. The future of our industry depends on it.
In the state’s congressional races, incumbent Rep. Nancy Mace (R) defeated challenger Catherine Templeton in the 1st Congressional District; incumbent Rep. Joe Wilson (R) defeated challenger Hamp Redmond in the 2nd Congressional District; and incumbent Rep. William Timmons (R) defeated state Rep. Adam Morgan in the 4th Congressional District. Incumbent Reps. Ralph Norman (R-5), Jim Clyburn (D-6), and Russell Fry (R-7) all ran unopposed. In the June 25 runoffs, candidate Sheri Biggs (R) defeated Mark Burns in the race for South Carolina’s 3rd Congressional District, filling the seat being vacated by retiring Rep. Jeff Duncan.
In the S.C. Senate, incumbent Sen. Penry Gustafson (R-District 27) lost to challenger Allen Blackmon (R), and incumbent Sen. Sandy Senn (R-District 41) lost to state Rep. Matt Leber by 33 votes. Two other incumbents, Sen. Billy Garrett (R-District 10), won his runoff election over Charles Bumgardner (R), and Sen. Katrina Shealy (R-District 23) was defeated by attorney Carlisle Kennedy. With Sen. Shealy’s loss, the S.C. Senate will have only two Democratic women serving in the upper chamber, down from the six women who served this session. In Senate District 26, state Rep. Russell Ott (D) defeated Sen. Dick Harpootlian (D) in the race to fill the seat being vacated by retiring Sen. Nikki Setzler (D). Other notable results from the runoffs include:
• S.C. Senate District 6 (Greenville County): State Rep. Jason Elliott (R) defeated Ben Carper in the race to fill the seat being vacated by retiring Sen. Dwight Loftis (R). Elliott faces no opposition in the general election.
• S.C. Senate District 12 (Greenville & Spartanburg counties): State Rep. Roger Nutt (R) defeated former Sen. Lee Bright in the race to fill the seat being vacated by retiring Sen. Scott Talley (R). Nutt faces Octavia Amaechi (D) in the general election.
• S.C. Senate District 22 (Richland County): Overture Walker (D) defeated state Rep. Ivory Thigpen in the race to fill the seat being vacated by retiring Sen. Mia McLeod (D). Walker faces Workers Party candidate Gary Votour in the general election.
• S.C. Senate District 35 (Kershaw, Lee & Richland counties): Jeffrey Graham (D) won the Democratic primary, and Mike Jones (R) won the Republican primary in the race to fill the seat being vacated by retiring Sen. Thomas McElveen (D). They will face off in the general election.
• S.C. House District 9 (Anderson County): Blake Sanders (R) defeated James Galyean in the race to fill the seat being vacated by retiring Rep. Anne Thayer (R). Sanders faces no opposition in the general election.
• S.C. House District 28 (Greenville County): Chris Huff (R) defeated Kerri Smith in the race to fill the seat being vacated by retiring Rep. Ashley Trantham (R). Huff will face Fritz Wiebel (D) in the general election.
• S.C. House District 34 (Spartanburg County): Sarita Edgerton (R) defeated JoAnne LaBounty in the race to fill the seat being vacated by Rep. Roger Nutt (R), who is running for Senate District 12. Edgerton faces no opposition in the general election.
• S.C. House District 93 (Calhoun, Lexington & Orangeburg counties): Former Rep. Jerry Govan (D) defeated Johnny Felder in the race to fill the seat being vacated by Rep. Russell Ott (D), who is running for Senate District 26. Govan will face Krista Hassell (R) in the general election.
Continued on page 29
Service Charges in Hospitality Industry are Becoming a Source of Controversy
As restaurants face rising costs and ongoing staffing challenges, the line between gratuity and mandatory fee blurs, sparking a national debate.
Tipping has become a natural part of restaurant culture in the United States. Depending on a server’s performance during your meal, tips can range anywhere from 0% to 25%. However, an influx of “service fees” has caught diners offguard when looking over their bill. These additional charges to the bottom line of a check can be used in a variety of ways, but not every operator feels comfortable implementing them. The confusion amongst customers and reluctance to pay raises the question: is a “service charge” the same as a tip?
The simple answer is no. The Internal Revenue Service distinguishes the differences between a “service charge” and a tip by noting that customers have the right to decide whether to leave a tip and the amount. “Service charges,” however,
are required when placed on a bill and are reported as “non-tip wages paid to the employee.” In South Carolina, added fees must be disclosed to customers, but not how they are used.
“Service charges” on restaurant bills have evolved beyond simply leaving a gratuity for a server. They can now address a wider range of factors that assist staff compensation. Large parties, for instance, often require more attention from both servers and chefs. A “service charge” balances the additional effort involved in coordinating a larger group's order and ensuring smooth and attentive service. Additionally, credit card processing fees can significantly eat into a restaurant's profit margins. Implementing a credit card processing surcharge allows restaurateurs to offset these costs partially or fully. Finally, “service charges” can promote fairer compensation within the restaurant. Traditionally, only front-of-house staff like waitstaff directly benefit from tips, but “service charges” allow restaurants to increase hourly wages for backof-house staff such as dishwashers and cooks, whose contributions are essential for a successful restaurant. This helps ensure that all staff involved in creating your dining experience are properly recognized and fairly compensated for performing their assigned role.
Service charges have garnered national attention, both from consumers and the federal government. The Federal Trade Commission (FTC) recently issued a proposed rule that would ban restaurant “service fees” and similar charges. The National Restaurant Association (NRA) responded to this proposal with strong opposition, calling it “unaffordable and unworkable” for U.S. restaurants. The FTC has even estimated a staggering $3.5 billion cost for restaurant operators to enact the rule if it were enacted.
In response to this proposal, the National Restaurant Association expressed in a formal letter to the Secretary of the Federal Trade Commission, April Tabor, that the blanket prohibition on “hidden” and “misleading” fees outlined in the Notice of Proposed Rulemaking, is deemed “unwarranted, legally questionable, and likely to result in substantial unintended repercussions for consumers.”
The controversy arising from the FTC’s efforts to prohibit restaurant “surcharges” has sparked a growing discussion regarding the appropriateness of their implementation. The Commission has characterized these fees as "unfair and deceptive," alleging that restaurants impose them simply because they are able to do so.
"The proposed regulation to eliminate arbitrary fees will result in cost and time savings for consumers and foster greater fairness and competitiveness in our markets,” said FTC Chair Lina Khan.
Conversely, considering the various reasons prompting restaurants to introduce such “service charges,” it can be argued that they contribute to the efficient operation of
dining establishments, providing value to both employers, their staff, and consumers. In the pandemic's aftermath, restaurants continue to grapple with financial losses, and surcharges are being used to boost profit margins and provide additional support.
Steven Cook, owner of Saluda’s restaurant in Columbia, thinks the use of service charges is beneficial for restaurants and prevents costs rising for consumers.
“Employers are happy, employees are happy, and customers are happy,” said Cook. “There are standards and practices that exist that the market has settled on.”
With 16% of restaurants utilizing service fees, according to the NRA’s 2024 State of the Restaurant Industry Report, thousands of establishments are at risk of losing a portion of their profit margin. The FTC rule would eliminate a well-established and well-defined form of profit that also benefits consumers.
Two South Carolina Restaurant and Lodging Association (SCRLA) members running for the state House won their respective primary races. Incumbent Rep. Jay Kilmartin (R) defeated Dean Widener in S.C. House District 85 and is running unopposed in the general election on Nov. 5. Commercial insurance broker and principal at Magnolia Risk Solutions, Stephen Frank, won his primary over Sarah Curran in S.C. House District 20. He will face Stephen Dreyfus (D) in the general election.
South Carolina’s food service, lodging, and tourism industries deserve public officials who fight for pro-hospitality policies. That is why the SCRLA has established a state political action committee (PAC) to support candidates for public office who have our industry’s best interests top of mind when making critical policy decisions. SCRLA’s government affairs team aggressively promotes public policy options through direct lobbying and grassroots coordination. Our work benefits all of South Carolina's foodservice, lodging, and tourism industries at all levels of government, and through our PAC, we are able to better promote the election of candidates who support our industry and demonstrate awareness and appreciation of South Carolina’s hospitality community. To learn more about the SCRLA PAC and to make a contribution, visit our website at scrla.org/pac.
Finally, if you are not registered to vote, it is not too late to participate in the 2024 general election! Visit scvotes.gov to learn more about registering to vote, absentee voting, view full primary and runoff election results, and see sample ballots
JANUARY 9-19, 2025
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How to Handle the Upcoming Holiday Season
With the holiday season approaching, restaurants in South Carolina have an opportunity to utilize these celebrations to attract customers and create lasting memories. Halloween and Thanksgiving are two longstanding holidays that drive traffic and boost sales. Though Christmas is still few months away, it is important to prepare early for maximum efficiency.
Here are a few ways restaurants can prepare for these celebrations, ensuring they stand out during the busy season.
Embracing the Halloween Spirit
Creating an experience within a dining room begins with the decorations. For Halloween, restaurant owners can transform their building with cobwebs, pumpkins, and colored lighting, ensuring the décor is cohesive and inviting. But don't stop there! Consider incorporating spooky soundscapes or thematic music to further immerse guests in the Halloween spirit. This will not only set the mood but can also be a fun talking point for diners.
Developing a Halloween-themed menu can be a fun way to include seasonal foods. Creatively named dishes and fall-themed cocktails create a festive appeal and utilize foods that are seasonal. Flavors like pumpkin spice, sweet potato, and candy apple can connect to the holidays while still being tasty and inventive. Don't be afraid to get creative! Dishes like "Witches' Brew" punch or "Monster Mash" mashed potatoes can add a touch of whimsy to your menu.
Some restaurants host costume contests on Halloween and other themed events to draw in families and larger groups. Spooky trivia nights, pumpkin carving contests, or a haunted house can be a fun segue to dinner time or dessert. Consider hosting costume contests or a pumpkin decorating competition where the winner receives a free meal. This can create a buzz in the community and encourage friendly competition.
Thanksgiving Preparation
In a survey by USA Today, almost half of Americans polled said they would either dine in or order from a restaurant for Thanksgiving. With it being one of the busiest days of the year for restaurants, starting to plan a Thanksgiving menu early is vital. Ensuring the availability of seasonal ingredients and organizing a staff schedule should start months in advance in order to navigate traveling employees and potential stressors.
As opposed to a traditional menu of turkey, stuffing, and cranberry sauce, offer twists on these to set your restaurant apart. Food.com offers twists such as sweet potato biscuits, cornbread salad, and cranberry relish. Catering to dietary restrictions with vegetarian, vegan, and gluten-free options will also make your menu more diverse and accessible to all.
Takeout services should be streamlined on Thanksgiving Eve and Day, in order to make things more convenient for employees and customers. Consider offering pre-ordered Thanksgiving meals that can be picked up at designated times. This will not only reduce stress on your staff but will also ensure a smooth and efficient operation for takeout customers.
Early Preparation for Christmas
Though there are still two months before winter, early planning for the Christmas season can be beneficial. Selling gift cards in the months before Christmas allows customers to give the gift of your business. 36 percent of Americans request gift cards or vouchers for their holiday presents, mostly due to the convenience and the flexibility of buying what they want off the menu. Gift cards can be an affordable choice for customers and providing them early into the holiday season will boost sales. Setting up a small stand at the front counter or putting up flyers will remind consumers about the need for one, and you will make a profit earlier into the season.
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