Insider | Spring 2023

You make it happen. We make it easier.

On average, managers spend 16+ hours a week on labor management tasks. Take back your time with the Restaurant Manager Toolkit from SpotOn.

One minute we are celebrating the New Year, the next we are reaching the end of the first quarter of the year! So, a belated Happy New Year! Here are some important dates and issues ahead in 2023.

Recent data provided by the American Hotel and Lodging Association, the National Restaurant Association, and corroborated by our own state agencies, now show that the hospitality industry in South Carolina accounts for 12% of the non-farm workforce and generates almost $1.4 billion in sales, hospitality and accommodation taxes. We are a driving force in our state's economy and we need to start flexing the muscle related to those numbers!

As you will read later in this issue, there have been numerous bills introduced in the 125th session of the SC legislature, as well as critical issues at the federal level, that have direct impact on the hospitality industry. You should be receiving weekly email updates on these issues - please let us know if you are not so that we can get you connected. You can also follow each key issue on our website under Governmental Affairs. We ask that you take a moment and use the QR code on page 19 to connect to our call-to-action platform - we make it as easy as 3 clicks to share support of, or objections to, legislation.

Our ongoing mantra remains, your voice matters.

On Wednesday, April 19th we will host the annual Hospitality Day at the Statehouse. I hope that you will mark your calendar and plan to attend. This event is well attended by elected officials, their staff and the staff of many state agencies. It would be great to have at least one member business of the hospitality industry from every district in attendance!

Two additional dates to note are important events at the federal level: after a brief pause, Hotels on the Hill returns May 15th through 17th at the Hamilton Hotel in Washington. Not only will you hear from key AHLA staff and guest speakers, but also you can join us as we talk to our delegation about industry issues ranging from fees to franchising and workforce to wages. Then just a few short weeks later we will return to DC for the National Restaurant Association Public Affairs Conference on June 19 through 21 at the JW Mariott. Following much of the same format as the AHLA event, the PAC will feature some great speakers and will culminate with each state visiting with their delegations. Register before March 31st for 50% off, or past attendees are eligible for member pricing with the promo code PASTPAFC23.

Using your voice and sharing our positions is not hard - it's simply telling your story as a business owner or manager. How is your workforce? Are you still experiencing supply chain issues? Are you finding it more difficult to obtain or afford liability insurance? Simply sharing the facts of your daily challenges can greatly impact a legislator's understading of, and position on, an issue. At the time of this writing, the SC Senate has 540 bills and the House 954 bills upon which they may be called to act. Educating themselves on all the nuances of each bill is nearly impossible, but your personal story could be the education that decides their vote.

Make a call, send an email or text, invite someone for coffee... be the voice that makes a difference

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

Lenza Jolley VP of Membership & Development

Chris Patel Membership Services Manager

AnnMarie McManus Meetings & Events Manager

Mason Haselden Communications Manager

Christal VanWickler Bookkeeper/Education Coordinator

Victoria Tobin Executive Director, Myrtle Beach Area Hospitality Association

Carl Sobocinski Chairman Table 301

Tony Tam Vice Chairman IMIC Hotels

Sam Agee Treasurer Gateway Hospitality

Michael Frits Immediate Past Chairman DoubleTree by Hilton Myrtle Beach Resort

Members

Heidi Vukov, Croissants Bakery & Bistro

Jonathan Sullivan, Beaufort Inn

Chad Patterson, Raldex Hospitality

Gil Smith, US Foods

Kirk Watkins, Ruth's Chris Steak House Greenville

John Munro AHLA Board Liason Sea Pines Resort

Carl Sobocinski NRA Board Liason Table 301

PO Box7577 Columbia, SC 29202 803.765.9000

May 9 | 9 am - 4 pm

Myrtle beach convention center

Our FoodCentric Experience, a food and idea exchange will be held at the Myrtle Beach Convention Center, May 9, 2023. You will find many opportunities to network with foodservice operators and suppliers. From unique products, to marketing, to our specialist team, see new ways to reach more of your customers. The show floor is open from 9 am4 pm. We hope to see you there!

• One Source Solution Partnersconnect with resources for marketing, staffing and operational solutions

Marketing

Specialist Team

• Corporate Chef

• Seafood Specialist

• COP Specialist

• Italian & Pizza Specialists

• Non-Foods Specialist

• Beverage Specialist

• Dietitian

• Latin American/Hispanic Specialist

• Unique branded products

• Show-only specials

• Negotiate with suppliers on your key items

Unique Products

See

Prevent Restaurant Wi-Fi Hacking With These Steps

Free Wi-Fi may be in-demand with customers, but is it worth the liability? Coffee shops and restaurants are clamoring to install Internet services, yet forgetting to implement ciritcal cyber security measures for their restaurant. With public WiFi becoming standard, preventing hackers in your restaurant means beefing up your security, data breach prevention, and properly installing your networks.

As experts say, it’s not if a problem happens, it’s when. Just by having a Wi-Fi network, you hold the keys to social security numbers, banking transactions, tax documents, and other critical personal info that hackers could gain access to. By putting these tactical steps for hacker prevention in your restaurant into practice today, you’re not only protecting your customers’ sensitive information, but your business’ as well.

Set Up Two Secure Networks Through a Repuatable Installer

“Security is important especially since people are relying on the network to do some pretty sensitive stuff,” says Dror Liwer, chief security officer at Coronet. Liwer cites a study he read stating that 62 percent of Americans conduct banking transactions on public Wi-Fi networks, and they probably have no idea how dangerous that is, he adds. However, if restaurants set up secure networks, the data breach prevention in your restaurant and the protection of your customers info can be increased.

Install two separate encrypted Wi-Fi networks; one for your business and one for customers, on different routers, says Robert Siciliano, Cybersecurity Analyst for ETFMG.com. And even if you have to spend a bit more money to prevent WiFi hacking, it’s always best to err on the side of caution, he advises.

Use a reliable, well-reviewed company for installation, too, because “not all public Wi-Fi products and installers are created equal. You need to ask a lot of questions, and you need to do your own research,” explains Kevin Levy, chair of technology transaction practice at GrayRobinson, “After you’ve put [your systems] in place, you need to protect yourself by letting [customers] know as often as you can that this is public, open Wi-Fi. If they have something that’s confidential, they shouldn’t be accessing it through the Wi-Fi.” know as oftern as you can that this is public, open Wi-Fi. If they have something that's confidential, they shouldn't be accessing it through the Wi-Fi."

Use Passwords and Change Them Often

Setting passwords may seem obvious, but Liwer says he’s seen a “vast majority” of restaurants and coffeeshops

have password-free networks. Why? It’s too annoying to be asked, “What’s the password?” multiple times per day. Yet, having passwords improves your data breach and hacker prevention for your restaurant. If you changed the password daily, or at the very least weekly, you and your customers are much better off, says Liwer.

It’s true that hackers could walk in and get your general password from your staff. However, it’s not just preventing hackers inside your restaurant that are the problem. Siciliano says hackers can sit in parking lots to conduct their illegal activities. But if your network is password protected, you’re safer from them wreaking total havoc.

If you really want to take the cybersecurity for your restaurant to the next level, you could invest in a receipt system that prints unique Wi-Fi passwords for each customer. That way, the customer network has another layer of security. “To me, that’s the best because even if an attacker spoofs the network, they’ll have a password that’s only going to be good for themselves…if every customer gets their own five-digit code, that’s the safest thing to do. It comes with a cost…but it’s the safest,” says Liwer.

Have a Pro Team On-Hand, and Train Employees to Handle a Data Breach

The most prepared companies have a PR firm, law firm, and breach notification company on speed dial so if something does happen, they can get the team together to make decisions quickly, says Levy. If nothing else, experts recommend training staff on what to do in the event of a data breach and identify which employees can serve as a crisis management team. The quicker you respond during a cybersecurity emergency, the better. If a hacker breaks into your public Wi-Fi, steals important files, and customers find out they’re part of a data breach, it’s unlikely, but still possible, that they could sue your restaurant, Levy explains.

It’s possible your restaurant could be held responsible for the open Wi-Fi network even though it’s a service and considered a shared responsibility between customer and operator, adds Liwer, “Keep rotating passwords, and make sure they’re not obvious…the harder the password is, the higher the encryption and therefore, the more secure the network is going to be.”

South Carolina ProStart Invitational

Hosted in Myrtle Beach in Early March

The South Carolina ProStart Invitational is the state’s premier competition for high school culinary arts and hospitality students. See the success of our past competitions and learn more about participating next year. You can make a difference by becoming a ProStart educator who provides students with the education they need to enter into a viable career.

ProStart students from across South Carolina are already preparing and practicing their skills for competition by crafting their menus and concepts. Each team logs many hours of practice, and we need your help evaluating their skills. We are seeking qualified individuals to judge high school culinary and management teams in categories such as restaurant concept, menu and recipe presentation, knife skills, teamwork, safety and sanitation, costing, marketing, operations, and critical thinking.

The South Carolina ProStart Invitational is an annual competition hosted by South Carolina Restaurant

and Lodging Foundation. The competition includes Restaurant Management and Culinary divisions. The Culinary Competition requires students to demonstrate knife skills incorporated with incorporated into cooking a three-course meal in 60 minutes with only two butane burners, two eight-foot tables and no electricity or running water. In the Management Competition, students develop a brand new restaurant concept to pitch to a panel of industry and post-secondary judges, complete with critical thinking and verbal presentation rounds.concept, menu and recipe presentation, knife skills, teamwork, safety and sanitation, costing, marketing, operations, and critical thinking.

The first place winners in each will go on to compete in the National ProStart Invitational in Washington D.C. this coming May, for the chance to receive almost $200,000 in scholarships as well as competing amongst several teams from across the country.

SCRLA Welcomes Three

New Hires

Victoria Tobin, Executive Director of the Myrtle Beach Area Hospitality Association

The Myrtle Beach Area Hospitality Association recently announced that Victoria Tobin will serve as its new Executive Director. Victoria holds an established career in management, staff recruitment and training, human resources, and benefits administration. After finishing her three-year role as president of the Greater Nashville Apartment Association, she has recently moved to Myrtle Beach.

As Executive Director, Victoria serves as the primary point of contact for the Myrtle Beach area by providing direction and leadership toward achieving MHABA's mission, strategic goals, and objectives.

Chris Patel, SCRLA Membership Services Manager

Chris Patel grew up in Sumter, SC and serves as the Membership Services Manger for the SCRLA. After graduating high school, he jumped into the family business of Subway restaurants. Chris oversaw and ran all operations from the ground up for six locations in the Sumter area and has more than 15 years of experience in the food and beverage industry.

At the SCRLA, Chris is responsible for building and maintaining relationships with all the Association's members.

Chris loves to spend time with his wife, two daugthers, and friends on the weekends, and also loves sports.

Mason Haselden, SCRLA Communications Manager

Mason Haselden is a Charleston native, recently hired as our commmunications manager. He is a Visual Communications graduate of the University of South Caorlina, whose experience stems from past work in the design, marketing, and health care industries.

His responsibilities include desigining SCRLA's content on digital and print mediums and developing their communications strategies.

Outside of work, Mason enjoys hiking, practicing photography, playing the drums, and spending time with family and friends.

SCRLA UPDATES

Meet the SCRLA's Executive Committee

The SCRLA hosted its Annual Meeting on January 20 at the DoubleTree Resort in Columbia. During the meeting, new board members were elected and new officers were installed.

Carl Sobocinski Chairman

Chad Patterson Raldex Hospitality

Gil Smith US Foods

Jonathan Sullivan Beaufort Inn

Heidi Vukov Croissants Bistro & Bakery Hook and Barrel

Kirk Watkins Ruth's Chris Steak House

Tony Tam Vice Chairman

Sam Agee Treasurer

MIchael Frits Past Chairman

Don Alcorn Rush's

Adam Ashcraft JonesCraft Restaurant & Hospitality Recruiters

Vanessa Bailobreski F2T Productions & Honey River Catering

Tom Bannar

Mariott Ocean Watch Villas at Grande Dunes Myrtle Beach

Keith Benjamin Uptown Hospitality Group

Michael Blake Delaware North at CHS Airport

Mike Bolchoz Souther Eagle Distributing

Janice Brady Denny's Spartanburg

Matt Burros DoubleTree Hotel Columbia

Steve Cook Saluda's Restaurant

Duane Davis Sysco Columbia

Board of Directors

Dr. Robin DiPietro University of South Carolina

Paul Garcia Dayton House

Bill Groves Embassy Suites Greenville Golf Resort

Tommy Hall Hall Management Group

John Marshall Chipotle Columbia

Thomas McDonald Hilton Garden Inn at Coastal Grande Mall

Dartarian Moore Breakthru Beverage of SC

Harris Mullis Lee's Famous Recipe

Roy Neal El Jefe Texican Cantina

Chad Patterson Raldex Hospitality Group

David Nelson Marina Inn at Grand Dunes

Holly Penny SREE Hotels

Nathan Rex Culinary Institute of Charleston at Trident Technical College

Gray Raines Raines Hospitality

Brendan Reilley Coastal Restaurants and Bars

Josh Rubio Embassy Suites AIrport Convention Center

Aaron Siegel Home Team BBQ

Adam Townsend Beach Vacations

Gil Smith US Foods

Kirk Watkins Ruth's Chris Steak House

Alan Wolf SERG Restaurant Group

Andy Wolfe Grand Palms Resort

Ex-Officio Board Members

Fenil Desai AAHOA

Helen Hill Explore Charleston

Amy Duffy SC Dept. of Parks, Recreation & Tourism

Duane Parrish SC Dept. of Parks, Recreation & Tousim

Karen Riorden Myrtle Beach Area Chamber of Commerce

Catherine Dority Lowcountry Hospitality Association Charleston

Honorary Board Members

Bob Barenberg Hilton Hotel Corporation

Rick Erwin Rick Erwin Dining Group

Robert "Bobby" Williams Lizard's Thicket

Suzanne Hinde Sheraton Hotel

David McMillan Drunken Jack's Restaurant

Tips for Maintaining Refrigeration Equipment during the Warmer Months

During summer months, commercial coolers (refrigerators) and freezers in retail food establishments work hard to try to keep/temperature control for safety (TCS) foods maintained at 41 F or less despite heat. An issue that causes a cooler or freezer to stop working properly could contribute to a foodborne illness and/or the loss of valuable product. Regular cleaning and maintenance of of refrigeration equipment will help minimize the impact of hot summer weather. The following steps promote efficient and effective operation of refrigeration equipment.

CONDENSOR AND EVAPORATOR COILS

Remove dust, dirt, grease, and other debris form the coils on a regular basis. Buildup on coils puts a strain on the system. making it difficult for the for the equipment to remove heat.

DOOR GASKETS

Check gaskets for tears and cracks and replace as needed. Gaskets are designed to make the door air-tight to maintain and recover cool temperatures efficiently. Gaps and cracks in gaskets allow warm air to enter the refrigeration equipment.

FILTERS

Monitor any filters to make sure they are clean and free of dust and debris.

SPACING (CLEARANCE)

Most refrigeration units require minimum spacing from walls and other equipment to allow airflow around the

exterior of the unit. Inadequate spacing causes the refrigeration unit to work harder. Guidance on minimum required spacing may be found in the manufacturer's installation or owner's manual.

LOCATION

Some refrigeration units are designed to effectively maintain temperatures when the unit is in an area that does not rountinely get warmer than the temperature specified on its label. A refrigeration unit located near heat producing equipment may affect its ability to perform efficiently.

THERMOMETERS & OTHER TEMPERATURE MEASURING DEVICES

Make sure internal thermometers or other temperature measuring devices are working properly. Repair or replace as needed.

CLEANING/ORGANIZATION

The interior of refrigeration units should be kept clean and organized. An overstuffed, poorly organized unit will minimize the ability of cool air to properly. Repair or replace as needed.

POWER

Electrical outlets used for refrigeration units should be designed for the type of equipment installed. Refrigeration equipment should be plugged into sockets that provide the needed volts or wattage to make sure the equipment is operating as designed.

Stars of the industry

francis marion hotel • february 20, 2023

presented by

The SCRLA hosted its 70th Annual Stars of the Industry Awards Gala at Francis Marion Hotel in Charleston on February 20.

The Stars of South Carolina Hospitality Industry Awards celebrate the exceptional professionalism and outstanding service of top individuals in the hospitality industry. These individuals go above and beyond to contribute to the positive image of the industry as a whole while also being confronted with supply and labor shortages.

Kevin Mitchell Hospitality Educator of the Year

Breakthru Beverage South Carolina Hospitality Supplier of the Year

Roy Neal Outstanding Community Service Leader

Hubitality Outstanding Community Service Program

Jonescraft Recruiters Allied Member of the Year

Byrone Porcher Rising Star

Fabian Unterzaucher Hotelier of the Year

Kristian Niemi Restaurateur of the Year

IMIC Lodging Member of the Year

Artur Koci

Lodging Front of House Employee of the Year

Dana Lindsey Restaurant Front of House Employee of the Year

Lizard's Thicket Restaurant Member of the Year

Lisa Anderson Lodging Manager of the Year

Ryan Jones Restaurant Manager of the Year

LaTiffany Hook Restaurant Heartt of House Employee of the Year

Josh Gatewood Lodging Heart of House Employee of the Year

Danielle Scolaro Lodging Bartender of the Year

Molly Buford Restaurant Bartender of the Year

Sara Johnson Pastry Chef of the Year

Howard Stephens Chef of the Year

The 125th Legislative Session of the South Carolina General Assembly Reconvened Recently...

The 125th legislative session of the South Carolina General Assembly is well underway in Columbia, with lawmakers hitting the ground running on various issues critical to our industry. At the beginning of this session, Republican lawmakers, who now have a supermajority in the House, fast-tracked a bill affecting 1 out of 5 men in our state, which would prohibit the SC Department of Labor, Licensing and Regulation from denying professional licenses based solely on or in part of a prior criminal conviction. That bill is now with the Senate for further consideration.

The Senate has spent weeks debating the merits of giving South Carolina families public dollars to send their children to private schools and have now turned their attention to increasing penalties for those found to be in posession of or trafficking deadly fentanyl.

While the House and Senate continue to debate bills of varying importance to our state, there have been numerous bills introduced this session that could potentially have an immediate impact on our industry if enacted into law. The bill topics range from lawsuit reform, minimum wage, and workforce development to alcohol, accommodations/hospitality taxes, and short-term rental regulation, among others. The SCRLA Governmental Affairs team is monitoring these bills as they work their way through the Statehouse – attending legislative sessions and committee hearings, as well as meeting with various stakeholders, including the Department of Revenue and the SC Insurance Association, among others. Although new bills are filed daily, refer to the next page for a sample of bills that we are following closely this session.

For a complete list of bills we are monitoring at the Statehouse, please visit our website at SCRLA.org/125 or scan the QR code below to learn more.

Scan

Lawsuit Reform

S 353, H 3053, H 3933, & S 533: Amending section of SC Code 15-38-15, relating to liability of defendants and apportionment of damages in lawsuits.

Short-Term Rentals

H 3253: Prohibiting a municiplaity from enacting or enforcing ordinances that prohibit the rental of a residential dwelling to a shortterm guest.

Why we are monitoring:

The SCRLA is not against STRs. We believe that consumers should have a variety of lodging options from which to choose from while traveling. We do however support locally determined, common-sense STR regulations which preserve traditional neighborhoods, promote a stronge sense of community, and ensures that a level playing field is shared by both STRs and traditional lodging establishments. This means ensuring the appropriate amount of taxes are being remitted to the respective state and local entities, current business licenses are maintained, health and safety inspections are regularly conducted, etc.

Current state law can leave a defendant on the hook for all damages in a lawsuit regardless of their percentage of fault. The current system adversely impacts businesses, including small businesses that cannot survive a hefty lawsuit - leading to increased insurance premiums, reduced availability of coverage, and a target on entities that are perceived as having "deep pockets."

Why we are monitoring: Alcohol

S 260: Establishment, implementation and enforcement of a mandatory alcohol server training and education program.

H 3150: Giving SC DOR the authority to issue multiple permits to sell liquor, beer, and wine at multiple locations on multiple days at a festival on one application instead of multiple.

H 3147: Allowing a micro-distellery to operate a food establishment on premise of business.

Why we are monitoring:

South Carolina's alcohol laws are in desperate need of modernization and overhaul. The General Assembly must act on streamlining existing licensing practices and remove any unnecessary red tape surrounding how a business owner chooses to operate.

Workforce

S 25: Prohibiting employers from considering prior convictions prior to conferring a job offer to an employee.

H 3726: Establishing the Office of Statewide Workforce Development.

H 3605 & S 165: Prohibiting the SC LLR from denying professional licenses based solely or in part to a prior criminal conviction.

Why we are monitoring:

During last year's Community Conversations, our members identified workforce development as the number one priority for the SCLRA Governmenal Affairs team to focus on at the Statehouse this session. The General Assembly should do all in its power to ensure that South Carolina has an educated and reliable workforce and that unnecessary barriers to entry are removed for the potentional job seekers.

Minimum Wage

S 28: Statewide ballot initiative for raising the minimum wage.

S 216: Raising the minimum wage by $2.00 above the federal minimum wage for all hours worked in the SC.

S 291: Raising the minimum wage to $15.00 an hour for all hourly workers.

H 3450: Excluding overtime and certain bonuses from gross income for income. tax purposes.

H 3805: Raising the minimum wafe to $17.00 an hour for all hourly workers.

Why we are monitoring:

Many within the restaurant industry and lodging industries are already paid at a rate higher than state and federally required minimums. Maintaing the existing tip credit and tipping system is important because it provides tipped employees with greater earning potential and operators with the capability to reinvest in their non-tipped employees and businesses.

S 284 & H 3869: Using A-Tax funds for affordable workforce housing.

Why we are monitoring:

State and local hospitality and accommodation tax dollars must be spent in accordance with applicable law. This means these funds should be specifically used for destination marketing, essential government services such as police and fire, as well as funding for affordable workforce housing, but only for employees of the hospitality industry.

Hate Crimes

S 3, S 296, H 3005, H 3014, & H 3020: Penalty enhancements for hate crimes

Why we are monitoring:

South Carolina is one of two states in the nation that does not have hate crime legislation on the books. It is time for the General Assembly to get the job done and pass legislation that protects all South Carolinians.

Public School Start Date

S 65: Giving individuals school districts that authority to set their own public school start date.

H 3317: Eliminates the provision requiring the opening date for public schools to be the third Monday in August and giving individual school districts the authority to set their own public school start date.

Why we are monitoring:

Individual public school districts should have the power to set their own school calendar. These proposed changes would give restaurants and hotels access to a wider pool of seasonal workers when they need them the most during the busy summer season.

2023 State of the Industry Report

INDUSTRY IMPACT IN SOUTH CAROLINA

CORONAVIRUS TRAVEL RECOVERY OPTIONS

Oxford Economics Analysis – January 2023

Hotels power America’s economy, invest in our communities and support our employees in all 50 states. As an industry, we not only provide good-paying jobs in every state and district, with every direct hotel job supporting an additional 2.6 jobs in the community, we also drive significant state and local tax revenue. In 2023, the hotel industry is poised to continue its strong recovery from the pandemic’s effects on travel, achieving record demand and revenue figures. Despite this, ongoing staffing shortages continue to affect hotel businesses, the guest experience, and local communities. AHLA is committed to addressing these challenges and other issues affecting small businesses.

Below is a snapshot of the industry’s impact in South Carolina.

32,567 DIRECT HOTEL JOBS SUPPORTED

123,636

TOTAL JOBS SUPPORTED

$3.6 BILLION 2022 ROOM REVENUE

$743.8 MILLION STATE & LOCAL TAX REVENUE GENERATED

1,268 2022 HOTEL PROPERTIES IN STATE

26.2 MILLION ROOMS SOLD IN 2022

SOUTH CAROLINA

RESTAURANT INDUSTRY AT A GLANCE

Restaurants are a driving force in South Carolina’s economy. The foodservice industry creates thousands of jobs, supports career growth, and plays a vital role in every community across the state.

10,299

2021 EATING AND DRINKING PLACE LOCATIONS IN SOUTH CAROLINA

$13.8 Billion 2021 ESTIMATED EATING AND DRINKING PLACE SALES IN SOUTH CAROLINA

232,400 RESTAURANT AND FOODSERVICE JOBS IN SOUTH CAROLINA IN 2021 = 11% OF EMPLOYMENT IN THE STATE

BY 2030, THAT NUMBER IS PROJECTED TO GROW BY 17.8% = 41,400 ADDITIONAL JOBS, FOR A TOTAL OF 273,800

A thriving restaurant industry benefits the entire South Carolina economy.

• EVERY ADDITIONAL DOLLAR SPENT IN SOUTH CAROLINA’S RESTAURANTS CONTRIBUTES $2.02 TO THE STATE ECONOMY.

• EVERY ADDITIONAL $1 MILLION SPENT IN SOUTH CAROLINA’S RESTAURANTS GENERATES 22.7 JOBS IN THE STATE ECONOMY.

Learn how to Enroll Your Business in South Carolina's Business Reentry Program

To register your company for a South Carolina Business Reentry MOA, please complete the steps below after visiting applications.sc.gov/BusinessReentry.

1. Select register to create a new user account.

2. Enter the primary users email address and a password, being sure to follow the password requirements as listed on the screen. Continue.

3. An email will be sent to the email address used to register. Next, click continue to login with a credentials you created.

4. To login, enter the email and password used to create your user account. Click to login to continue.

5. Before a business can apply for reentry certification, the employer must be in good standing with the State of South Carorlina. Please peform a search and select your business to get started with your reentry registration. You may use the settings drop down before the Business search field to select the type of search (Contains, Begins With, or Exact).

6. After searching for your business, select the business in Good Standing by clicking the name of the business.

7. Complete the Business information, select the

business in Good Standing by clicking the name of the business.

8. Complete the Primary Contact and Secondaey Contact information. All fields are required. Click Continue to view the Memorandum of Agreement signature page. Note: To select multiple counties, hold the CTRL key and use the mouse to selct more than one county. If operating in all counties, select All Counties at the top of the list.

9. Review the on-screen Memorandum of Agreement prior to providing an electronic signature. To sign the MOA, type your name and title at the bottom of the on-screen document. Continue to complete the MOA and receive option to download the electronically signed signature.

10. Please review the imporatant notice on the Registration Confirmation and Download page.

11. To download a copy of the signed Memorandum of Agreemnt, click the Download Document button. Note: An email confirmation with a download link will be sent to the Primary and Secondary contacts.

New Tip Reporting Program Proposed by IRS

The IRS released a proposed revenue procedure to voluntarily replace the Tip Reporting Alternative Commitment (TRAC) and Tip Rate Determination Agreement (TRDA) programs. The Service Industry Tip Compliance Agreement Program ("SITCA" Notice 202313) proposal would create a new transition period and the IRS is welcoming public feedback.

WHO WOULD BE AFFECTED?

SITCA is available to employers in all service industries (excluding gaming industry employers) with at least one business location, called a "Covered Establishment," operating under the Employer Identification Number (EIN) of the Employer.

WHAT'S THE IRS GOAL?

Incorporate advancements in POS systems such as time and attendance systems, as well as electronic payment settlement methods to improve tip reporting compliance and to decrease taxpayer and IRS administrative burden.

WHEN'S THE COMMENT PERIOD?

The comment period deadline is May 7, 2023.

WHAT KIND OF FEEDBACK IS THE IRS SEEKING?

IRS wants to know how a technology-based time and attendance system may be used by tipped employees to report tips, including tips in cash and other forms of tipping made through electronic payment methods (other than a credit card), regardless of whether the tips are received directly from customers or through tip sharing arrangements. This may include Venmo, Paypal, and CashApp.

How tip sharing practices vary across service industries and how SITCA can support employer participation while accommodating potential differences in federal, state and local labor and employment law requirements.

How employers of large food or beverage establishments participating in the SITCA program may meet their filing and reporting obligations under section 6052(c) and also satisfy the SITCA program requirements for compliance, while minimizing the administrative burdens on taxpayers and the IRS.

Food Allergen Facts Restaurant Operators Need to Know

Did you know that more than 32 million people currently experience food allergies in the U.S? That’s 32 million people who could potentially experience an allergic reaction while dining at your restaurant. Staying up to date on current food allergen information not only helps you better accommodate restaurant guests—it could help save a life.

Food Allergies in the U.S.

32 million

32 million people currently experience food allergies in the U.S. – 26 million adults and 5.6 million children.

Milk is the most common food allergy among children, affecting 2.5% of all children under 3 years old.

200,000+

200,000+ people visit the emergency room each year due to food allergy reactions.

32 Million

170 foods

More than 170 foods have been reported to cause reactions in the U.S.

More than 1 in 10 managers and staff incorrectly believed that someone with a food allergy could safely eat a small amount of that allergen.

Food Allergies and Restuarants

Most restaurants did not have separate areas and equipment for preparing and cooking allergenfree food.

A recent survey conducted by the CDC’s Environmental Health Specialists Network found that:

More than half the staff interviewed did not have specific training on food allergies, and training often didn’t cover important information like what to do if a customer had an allergic reaction.

Some food workers thought their restaurant might not know what to do if a customer has a food allergy emergency.

Most common food allergies are caused by these nine food items:

The Big 9 Eggs Soy Milk

Crustacean Shellfish Sesame

Wheat

Peanuts Fish Tree Nuts

Spartanburg Chapter Hosts Inagural Rock & Roast to Benefit Hubitality

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

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

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

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Everyday at the State House in Columbia, legislators are treated to breakfasts, luncheons, cocktail receptions and dinners by organizations or businesses interested in the legislative process. These events provide business people with the opportunity to not only let lawmakers get to meet and talk with their constituents, but they also show legislators that the group is concerned about the laws being considered that impact their business.

On April 19th, South Carolina's hospitality industry will hold a legislative luncheon unlike any other event on the General Assembly's social calendar – A taste of South Carolina showcasing restaurants from all across the state serving a taste of their menu specialties. Legislators are all raves about the quality and selection of foods and the extremely large and friendly industry turnout. So much so, this event has become one of the highest rated gatherings on their extremely large social calendar.Advocacy is key to being the unified voice of the restaurant and lodging industry in South Carolina.

This is an exciting opportunity to showcase your restaurant across the state and show your participation in the legislative process. Visit SCRLA.org/events to showcase your restaurant and reserve your tickets to our premier legislative event. Sponsorship opportunities are also available ranging from $250-$5,000.

Upcoming Events

March 15

Member Appreciation Happy Hour sponsored by SpotOn

Poseidon Hilton Head

March 21

Lowcountry Job Fair & Hiring Event

Beaufort National Guard

Readiness Center

Florence Area Chapter Meeting

Hyatt Place Hotel

Greenville Chapter Meeting

Embassy Suites Greenville Riverplace

March 23

Columbia Chapter Meeting

WestLawn at BullStreet District

April 5

Putt with Pop: A Moveable Feast

Downtown Columbia

April 18

SCRLA Board of Director Spring Meeting

Hyatt Place Vista/Downtown Columbia

April 19

Hospitality Day at the State House

August 24 - September 3

Restaurant Week Greenville

September 11

Hospitality Leaders Golf Tournament

Reserve @ Woodside Plantion Aiken

October 5-15

Restaurant Week Midlands

October 15-17

Marketing & Operations Conference

Hyatt Regency Greenville

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