Insider | Summer 2022

INSIDER SOUTH CAROLINA RESTAURANT AND LODGING ASSOCIATION

SUMMER 2022

Celebrating South Carolina Learn how to source local with South Carolina's abundant summer harvest ©2020 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.

Integrated restaurant technology

Preferred technology partner

Quick back-of-the-napkin math.

Lasting restaurant profits.

Do the math to see how much more profit you could be making.

Tourism cannot exist as one of the top economic generators in our state without thriving, well-staffed, diverse restaurant and lodging options.

Hopefully you have noticed our focus on issues, information, and new services to help you address the continuing recovery challenges from escalating operating expenses to ongoing workforce shortages. Thanks to our partners at the National Restaurant Association and the American Hotel and Lodging Association, we have kept pressure on our federal delegation to support workforce initiatives like Essential Worker Economic Advancement (EWEA) and expanding the H2B Visa program; and financial assistance initiatives such as replenishing the Restaurant Revitalization Fund (which left 2,100 S.C. restaurants waiting on $409 million in relief) and extending the Employee Retention Tax Credit through the 4th quarter of 2021, as was originally planned. As I write this message, we are still anxiously waiting on federal funds to be directed from SC-PRT to SCRLA for a dedicated workforce recruitment/retention and training program that members will be able to access at NO COST. Watch for announcements in the coming months as we begin a series of town hall meetings to discuss state and local issues and prepare for our next legislative agenda. It’s never too early!

We know that you are busy, and we know that every service doesn’t fit every operator’s needs, but I urge you to take another look, or call the office and let us walk you through some of the possibilities. We know that our Allied Members have provided great service and savings to many of your fellow members. A brief conversation or completed form can provide the initial information they need to assist you in evaluating our programs, and I am confident it will be worth your time!

And last but certainly not least... Congratulations to Anderson Career and Technology Center for their stellar finish at the 2022 National ProStart Invitational, finishing 2nd in Culinary and 5th in Management. Dominic Hawkes of Lancaster County School District Career Center was also honored as Educator of the Year for Best Practice Knowledge Sharing. Douglas OFlaherty and Christal VanWickler have done an amazing job this year supporting South Carolina ProStart teachers and students in our state.

Susan H. Cohen President & CEO

WELCOME

It’s a bit of a shock to turn the pages of my calendar and realize how quickly time is flying by in 2022! Perhaps that is because the last two years have felt more like a decade, as the pandemic seemed to cause time to stand still in many ways. In keeping with regaining our pace, it appears that South Carolina is racing into another record-breaking summer tourism season. We are excited to welcome visitors who are so important to our state’s economy. But we are also anxious to ensure that you have all the support and resources you need to provide the food, facilities, and friendly faces to service those visitors.

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.

Michael Frits

Susan Cohen

Chairman DoubleTree by Hilton Myrtle Beach Resort

President & CEO

Douglas OFlaherty

Carl Sobocinski

Chief Operating Officer

Vice Chairman Table 301

Hank Davis

VP of Governmental Affairs & Community Development

Sam Agee

Treasurer Gateway Hospitality

Lenza Jolley

Director of Marketing & Communications

Bobby Williams

Immediate Past Chairman Lizard's Thicket

Randi Sullivan

Director of Membership Services

Members

AnnMarie McManus

Bill Ellen, Experience Columbia SC

Carl Sobocinski NRA Board Liason Table 301

John Keener, Charleston Crab House

Meetings & Events Manager

Christal VanWickler

John Munro

AHLA Board Liason Sea Pines Resort

Sean McLaughlin, Forest Lake Club

Bookkeeper/Education Coordinator

PO Box7577 Columbia, SC 29202 803.765.9000

Tony Tam, IMIC Hotels Heidi Vukov, Croissants Bakery & Bistro

Impacted by COVID-19? Let our South Carolina Small Business Development Centers network of over 50 highly-trained professionals across the state help adapt your business and position it for growth.

You can rely on us to provide: loan packaging strategic planning diversification strategies

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sales & growth strategies cash flow/fiscal management We offer no-fee individual, confidential business consulting; affordable educational workshops and access to valuable business resources.

Mindy Kuhn and Shonali Thomas Corks, Cooks, and Books SC SBDC Client

Ask us. We can help. Visit SCSBDC.com

Table of Contents 7

National Updates

9

2022 Legislative Outlook + Agenda

12

2022 Hospitality Day at the State House

14

ACTC Places at NPSI 2022

16

Celebrating Summer Produce in South Carolina

18

Third Annual Marketing & Operations Conference at Wild Dunes

20

How to Partner with a Third-Party Delivery Service

25

SCRLA Updates

30

Upcoming Events

Pictured on the cover: Anderson Career and Technology Center's Lemon Mascarpone Entremet created at the 2022 National ProStart Invitational in Washington D.C. in May.

What's in Season this Summer? (June-August) Basil

Microgreens

Beans (Snap/Pole)

Muscadine Grapes

Blackberries

Mushrooms

Blueberries

Okra

Bok Choy

Onions

Broccoli

Parsley

Butter Beans

Peaches

Cabbage

Peanuts (green)

Cantaloupe

Peas (sugar/snap)

Carrots

Peppers

Cilantro

Plums

Collards

Pumpkins

Cucumbers

Radishes

Edamame

Squash (Hard)

Eggplant

Strawberries

Fennel

Summer Squash

Figs

Sweet Corn

Garlic

Sweet Potatoes

Herbs

Swiss Chard

Kale

Tomatoes

Kohlrabi

Watermelon Zucchini

$454 That's how much money South Carolina restaurants saved on average last quarter in rebates. That's more than $1,200 per year!

Dining Alliance pays cash back to restaurant operators on 165,000 items from over 350 manufacturers including big suppliers like Tyson, Smithfield, Dr. Pepper, and Conagra.

This SCRLA-endorsed program is FREE to join and does't cost you a dime.

Learn more at SCRLA.org/dining_alliance and start saving today!

The National Restaurant Association held their annual Public Affairs Conference in Washington, D.C. at the end of April, bringing together more than 600 operators representing every segment of the restaurant industry for discussions on politics, policies, and the future of the industry.

The event serves as the restaurant industry’s largest grassroots lobbying event, giving key stakeholders the opportunity to share with their elected officials the opportunities and challenges currently facing restaurants and their employees. The South Carolina Restaurant and Lodging Association was represented by Susan Cohen, as well as Carl Sobocinski, SCRLA’s NRA Liaison and Vice Board Chair, and his team from Table 301. The event served as a valuable resource in reasserting and maintaining a visible presence of our Association on a national level.

Attendees asked members of Congress to ensure the restaurant industry is kept top of mind as lawmakers continue crafting bills in the House and the Senate that will impact the hospitality industry. Topics included: •

replenishing the Restaurant Revitalization Fund, which has served as a critical lifeline for restaurants during the ongoing economic recovery;

•

passing the Essential Workers for Economic Advancement Act, which would expand the country’s workforce specifically in occupations that provide growth opportunities and career paths without a college degree by creating a 3-year, market-driven, nonimmigrant visa program;

•

passing the ERTC Reinstatement Act, which would allow for small businesses such as restaurants to withhold tax payments until any amended Form 941s are processed; and

•

the importance of preserving the tip credit, providing tipped employees with greater earning potential and restaurant owners with the capability to reinvest in their nontipped employees and business.

Working with state restaurant association partners, the NRA organized and executed over 200 meetings with congressional offices during the multi-day event, giving attendees the opportunity to move our agenda forward on behalf of the restaurant industry.

Pictured: Carl Sobocinski and his team at Table 301 with U.S. Representative William Timmons

NATIONAL UPDATES

National Restaurant Association Hosts Annual Public Affairs Conference

Five Ways to Reduce Management Turnover Rates One of the most crucial ways to stay relevant is to understand the importance of training and development for your management staff and providing continued encouragement and support for them. Continued development of your staff will make for higher employee and guest retention as well as increase your bottom line.

Our industry exists to serve the needs of guests but are you giving your employees the same attention. Training and developing your staff is crucial to have satisfied guests and it starts with your middle managers.

Middle Managers are your best bet when it comes to improving your efficiency and overall culture. Below are five critical reasons you should focus on them.

1. Middle management is where the most innovation happens or should happen if taken care properly.

2. They are the ones who are responsible for training and guiding front-line colleagues.

3. They are the ones who can help an organization reach customer loyalty.

4. They are the bridge between senior leadership

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and Line staff so that could be a huge insights and data collection opportunity.

5. They are the future senior leadership team so they should be groomed well and given opportunity hence you have a talent bank ready at your disposal!

The future of your business depends on developing leaders who can take hospitality to the next level for your guests, as well as guide the rest of the staff on a path to success. Consider using a Registered Apprenticeship Program as your guide to the development of staff that has the potential to advance to the next level.

Identify what the leadership needs are of your company, and which staff members are most qualified to fulfill those roles with additional training.

Great leaders are not manufactured, your development program should be focused on mentoring and nurturing leaders. Implement an advancement program to put potential leaders in situations where they can learn and grow and use their skills in real-life situations. Developing from within has real tangible advantages.

SCRLA.org

2022 Legislative Recap 2nd Session of the 124th General Assembly

SCRLA.org

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The South Carolina General Assembly wrapped up the second regular session of the 124th South Carolina General Assembly this May in Columbia, sending 234 bills to Governor Henry McMaster’s desk to be signed into law. Out of the 234 bills, 163 have either already been signed into law or were overruled by the House due to a governor’s veto. During the last day of regular session, the General Assembly passed 73 additional bills that await the governor’s signature. The new state laws vary in purpose and scope, with some laws taking effect immediately and others going into effect at a later time.

The South Carolina Restaurant and Lodging Association’s government affairs team has been busy tracking all legislation relating to the hospitality industry this session, particularly legislation specifically impacting restaurants and hotels. Overall, there were a number of bills we were tracking that did not make it across the finish line. Several bills pertaining to the curbside pickup of alcoholic beverages did not pass (H.3575, S.367, S.524), despite several of these bills passing either the House or the Senate. These bills died because they either did not make it out of committee, or they did not receive an opportunity to go to the floor of either chamber for debate: •

House Bill 3772 allowing for the delivery of alcoholic beverages to an individual’s house also did not pass.

•

Senate Bill 472 requiring a mandatory alcohol server training and education program for businesses who sell alcoholic beverages passed the Senate but did not make it out of the House Judiciary Committee.

•

House Bill 4998 to classify alcoholic consumables such as alcoholic popsicles or alcohol-infused ice cream the same as alcoholic beverages passed the House but did not make it out of the Senate Committee on the Judiciary.

•

House Bill 3013 to allow for the Sunday sale of liquor at ABC packaging stores also did not make it out of committee.

•

House Bill 3348 that would have provided tax credits for business owners who employed veterans of the armed forces or formerly incarcerated individuals in an apprenticeship program passed the House but did not make it out of the Senate Finance Committee.

Clementa C. Pinckney Hate Crimes Act (H.3620) A bill we were hoping would pass was the Clementa C. Pinckney Hate Crimes Act. South Carolina is one of two states in the nation that does not have hate crimes legislation on the books. The bill would have provided additional criminal penalties for crimes that could prove beyond a reasonable doubt that a violent crime was committed because of a person’s skin color, gender, 10

or sexuality. The bill would have also allowed victims to bring civil action for damages caused by said crime. The bill passed the House 79-29 and passed out of the Senate Judiciary Committee favorably with amendment but ultimately did not make it to the Senate floor for debate.

Senate Democrats pleaded with their colleagues to take up the bill for consideration but ran into Republican opposition. The South Carolina Chamber of Commerce said that a hate crimes bill can be good for attracting new industries to the state, while those who have experienced the violent side of hate say adding stronger penalties to existing law may serve as a deterrent for future potential hate crimes. The bill will need to be reintroduced during the 125th South Carolina General Assembly and begin the legislative process again from scratch.

There were several bills we were tracking that did find their way to the Governor’s desk to be enacted into law, including: •

House Bill 4408 which outlines how the nearly $1.75 billion South Carolina received from the American Rescue Plan is to be used and distributed. These funds will primarily go to the South Carolina Department of Transportation, the Rural Infrastructure Authority, the Office of Regulatory Staff, as well as the Office of Resilience and the Department of Administration.

The funds will be used to update rural water and sewer infrastructure, accelerate completion of projects included in the Statewide Transportation Improvement Program, increase rural broadband internet access across the state as well as funding other various state-wide infrastructure projects.

•

House Bill 3144 is also waiting to be signed into law by Governor McMaster. H. 3144 will cover the full cost of tuition at any public South Carolina technical college for an industry-recognized credential (IRC), diploma or degree for careers that meet statewide workforce needs.

•

House Bill 3126 has already been signed into law. H. 3126 bans state and local governments from imposing COVID-19 vaccine mandates as a condition of employment and provides certain protections for workers subject to private employers’ vaccination requirements.

There were several contentious bills being debated at the state house this year that ultimately did not pass.

After passing the Senate, a bill to legalize medical marijuana in the state died in the House following a nuanced debate over the constitutionality of the SCRLA.org

legislative process that the measure moved through before any discussion of the merits of the bill itself could occur. The bill died due to a point of order which was raised by a member of the House claiming that because the bill generated tax revenue for the state, the bill should have originated in the House rather than the Senate, under the state constitution’s provisions for legislation that generates tax revenue.

There was also an election reform bill that was hotly debated and eventually had to be resurrected by the Senate before passing and being sent to the Governor’s desk for signature. The bill which did not reach the crossover deadline had to receive two thirds vote by members of the Senate in order for the bill to be taken back up and debated. The bill will allow any registered voter in South Carolina to vote in-person up to two weeks before an election without needing an excuse. While early voting was temporarily expanded in 2020 because of the pandemic, a permanent, no-excuse offering was nonexistent in the state. The legislation will also tighten up limits on who is allowed to vote absentee by mail, along with changing restrictions on when election workers can open mail-in ballots, modifying what information is needed to request an absentee ballot, and other clerical changes.

One controversial bill, which is currently awaiting the Governor’s signature, would prevent transgender athletes from competing in female sports in public middle and high schools, as well as public universities. The Save Women’s Sports Act (H.4608) would allow those who were female on their birth certificates to compete on male sports teams, but those who were designated male on their birth certificates cannot compete on girls sports teams. The bill says schools are required to designate what gender a student was on their birth certificate and allows for lawsuits from students who were denied an opportunity because a school or group did not follow the rule. The bill also will allow schools to sue for relief if they receive any direct or indirect harm because of the legislation.

Those legal actions must take place within two years after the alleged harm occurred. The bill was amended in the Senate to remove references to what the student or school could be awarded in civil court.

While the General Assembly may have adjourned for the year, there are still several items on the agenda that need

to be tackled before November's General Election.

The General Assembly passed Senate Bill 1325, the Sine Die Resolution, outlining the reasons for which the General Assembly can come back to Columbia after the regular legislative session ends. While this year’s agreement contained usual inclusions such as finalizing the state budget, forming and attending conference committees for bills that passed both the House and Senate with amendments both chambers could not agree upon, and considering gubernatorial vetoes, it also stipulates lawmakers could be called back for a special legislative session to take up abortion legislation if the U.S. Supreme Court opens the door for one. With that decision anticipated some time in June, based on the timing of previous Supreme Court rulings, South Carolina’s Sine Die Resolution allows the House Speaker and Senate President to call their members back to take up a response beginning July 1.

Despite the official end, much work remains for special sessions in June, primarily reaching agreement on the state budget for the fiscal year. While the chambers’ plans are far apart, what’s certain is that taxpayers will get a sizable break. The Senate’s $12.6 billion proposal is built off a $1 billion tax cut, coupled with $1 billion in one-time rebates providing up to $700 per household.

The House’s $14 billion version, which McMaster says is more favorable, cuts income taxes by $600 million, while providing more money for roadwork, rural schools, and local projects. The Senate version of the budget stripped any funding for I-73, a priority for the Grand Strand.

While it remains to be seen what effects the new laws will have on our state and our industry, we can assure you that we will be tracking all of it to provide another update on these efforts and other issues in the near future.

For more information, please visit SCRLA’s government affairs page at SCRLA.org/GA. Find a recap of this year's Hospitality Day at the State House on the next page. This premier legislative event was held on April 27.

Save the date for our 2023 event, which will be held on April 19, 2023 on the State House grounds!

Anderson Career & Technology Center Places in Top Five at #NPSI2022 The National ProStart Invitational® (NPSI) is the country's premier secondary school competition focused on restaurant management and culinary arts. Annually, nearly 400 student competitors put their skills to the test in front of industry leaders, NRAEF Trustees, state restaurant associations, and family and friends - all with hopes of earning coveted scholarships from the nation's best culinary and restaurant management programs.

After winning the 16th Annual South Carolina ProStart Invitational's culinary and restaurant management competitions, Anderson Career and Technology Center (ACTC) competed at NPSI and placed in the top five in each category. ACTC's Culinary Team placed 2nd overall, while their Management Team placed 5th. ACTC serves nearly 2,000 students from Belton-Honea Path, Palmetto, Powdersville, and Wren High Schools in the Anderson I & II School Districts.

With sponsors including Ecolab, Nestlé Professional, The Coca-Cola Company and Golden Corral, the threeday national event kicked off on Friday, May 6 and saw over 1,000 attendees, including almost 400 ProStart participants and 68 judges.

ProStart is a national two-year program offered at participating schools across the country for high school juniors and seniors interested in the culinary arts. Established in 1999, South Carolina's ProStart is run by the South Carolina Restaurant and Lodging Foundation and the National Restaurant Association Education Foundation, and provides high school and college academic credit, scholarships, and paid work opportunities for students. The program is much more than a typical high school curriculum, as it unites the foodservice industry and the classroom to teach high school students culinary skills and restaurant management principles, as well as employability skills.

Pictured (left to right): Hanna Coplickas and Kobe Powell

Pictured (left to right): Chris Moree, Storm Collins, Addison Hendrich and Miguel Garcia

HOW DO THE COMPETITIONS WORK? The Culinary Competition requires students to demonstrate knife skills incorporated into cooking a three-course meal in 60 minutes with only two butane burners, two eight-foot tables and without the use of electricity or running water.

The Management Competition requires students to 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.

WHAT DO YOU WIN? The top five teams from the culinary and managment competitions are awarded generous educational scholarships to help further their careers in the restaurant and foodservice industry. In 2022, almost $200,000 in scholarships were awarded to winning students, which can be used at the college or university of their choice.

PROSTART NATINOAL EDUCATOR OF EXCELLENCE AWARDS During the award ceremony held Sunday evening, May 8, NPSI also celebrated teachers recognized through the ProStart National Educator of Excellence Awards. With support from Golden Corral, these annual awards recognize educators that demonstrate excellence in the classroom and have a passion for helping their students make the most of the opportunities offered through the ProStart program.

Ben Rengstorf, a Roosevelt High School ProStart educator from Minneapolis, Minnesota, was named the James H. Maynard Teacher of the Year, while the following three select educators were also honored for their excellence in the following categories: •

Classroom Expertise: Stephanie Kunkel, Jackson High School, Massillon, Ohio

•

Best Practice/Knowledge Sharing: Dominic Hawkes, Lancaster County School District Career Center, Lancaster, South Carolina

•

Industry Connection: Daniel Wagner, Greene County Career & Technology Center, Waynesburg, Pennsylvania

Article by Eva Moore Communications Director, S.C. Department of Agriculture

Celebrate South Carolina with Fresh Summer Produce For restaurants that serve local produce, summer in South Carolina is a time to breathe a bit easier.

South Carolina’s abundant summer harvest means simpler local sourcing and a bounty of menu ideas. But there’s still a lot to consider when choosing local foods.

The Certified South Carolina program was created by the South Carolina Department of Agriculture in 2006 to help consumers identify and purchase local fruits and vegetables, while supporting local farms. Members of the program can use the logo on their products and in their marketing, and the agency promotes Certified South Carolina through a variety of means, including social media, advertising, events, and sponsorships.

According to one study, the Certified South Carolina program enjoys 78 percent brand awareness among in-state consumers. Another recent study found that the program accounts for an additional $273.5 million in economic activity, 1,615 jobs and $51.2 million in labor income for South Carolina each year.

Since it was launched, the Certified South Carolina Program has grown to about 1,700 members.

Certified South Carolina has a free partner program for restaurants: Fresh on the Menu. Members of Fresh on the Menu commit to creating menus that at least 25% Certified South Carolina products in season. Whether it’s locally milled grits, local milk, South Carolina-caught seafood, SC-bottled sauces, or fresh produce, the program’s 300+ members have the opportunity to connect with diners around their commitment to local food.

Restaurants don’t need to be Fresh on the Menu members to source and serve Certified South Carolina foods, though. Summer is a great time to explore the fresh local food that South Carolina has to offer.

Despite a hard freeze in March, the 2022 summer harvest is looking good. Strawberry season will continue through June, with blueberries and blackberries remaining through July. Summer classics like watermelon, cantaloupe, tomatoes, squash, cucumbers, butter beans and sweet

corn are all expected to have a consistent year.

As for South Carolina’s famous peaches, we are also anticipating a good year despite the freeze. Volume may be lighter in May due to damage to earlier varieties, but the rest of the summer should be back to normal and you can expect to find our tasty South Carolina peaches in good supply.

Unfortunately, inflation and high input costs have driven up all food costs in 2022. Increased input costs like fertilizer and fuel have made growing crops more expensive this year. And inflation is forcing consumers to make tough choices about how they spend their money.

The higher costs may have a hidden upside, though: This is an opportunity to increase your use of locally grown food. When you seek out Certified South Carolina food, you’re not only supporting local farmers and the local economy, you are also decreasing food miles. When food travels less distance from farm to plate, it minimizes costs – and minimizes the food’s carbon footprint. Plus, locally grown food is often fresher and tastier.

Sourcing local isn’t always easy, but there are many resources available to you, including: •

Asking your broadliner or distributor for a list of available local products.

•

Ordering from a food hub that sources product from local farmers, like GrowFood Carolina, Swamp Rabbit Café and Grocery, or the Gullah Farmers Co-op. Visit foodhubnetworkssc.com to find a hub.

•

Visiting CertifiedSC.com to search Certified SC members by product, county or farm name.

Contact the South Carolina Department of Agriculture for help with sourcing: Ansley Turnblad, Certified SC/Fresh on the Menu aturnblad@scda.sc.gov, 803-707-5418 Katie Pfeiffer, Market Development/Retail kpfeiffer@scda.sc.gov, 803-734-7209

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2022

M C

marketing and operations conference presented by

Make plans to join South Carolina's most influential hospitality power players and top-level executives!

Are you in pursuit of best practices, business trends and unparalleled networking opportunities? Register today for the SCRLA Marketing and Operations Conference presented by Sysco.

In the third year, we will bring a high level of education, energy and excitement to the conference by showcasing engaged relevant speakers and topics help keep South Carolina operators informed. The conference will provide useful tools to enable a broad view of the state of the hospitality industry and help develop strategies for their businesses.

Decision-making executives and staff of the hospitality industry are invited to attend this event: chief executive officers, chief marketing officers, restaurant and hotel general managers, directors of marketing, director of human resources, food & beverage directors, head chefs, social media managers, marketing coordinators, directors of operations and sales. Visit SCRLA.org/MOC for more information!

october 10-11 wild dunes resort

MEET OUR FIRST KEYNOTE SPEAKER!

JUSTIN PATTON

Justin Patton is an executive coach, leadership presence expert, and award-winning author who challenges leaders to use their presence to communicate with stronger trust—both in the workplace and with the people they love the most.

His programs will inspire you to reimagine who you are at your best and what is possible in your life.

Registration opens in june! email annmarie@scrla.org for more information about available sponsorships!

How to Partner with a Third-Party Delivery Service Third-party delivery services are an easy way to distribute and deliver your product. Here’s how to partner with one.

Whether you have a product you want delivered right to your customers’ doors or need a new way to distribute it, a thirdparty delivery service is the perfect place to look.

Third-party delivery services are gaining increased steam in popularity, especially among the current pandemic. In fact, research suggests third-party delivery services would consist of 70% of all delivery sales by 2022. Here's how to partner with a third-party delivery service.

Third-party delivery is an option for businesses seeking to deliver their goods and services to consumers. Instead of having to use their own vehicles and drivers, businesses can outsource these services to a third-party delivery service.

These providers are able to take on the workload while still maintaining an efficient delivery process on behalf of the business.

Using a third-party delivery service requires you as the business to pay a delivery fee to the service provider, usually at a fixed price. It keeps you from having to pay for a set of staff and insurance costs solely responsible for delivering your products.

WHAT ARE THE BENEFITS OF USING A THIRD-PARTY DELIVERY SERVICE? Reach new customers Placing your business on a third-party delivery service provider’s app or website will allow more consumers to see your products and services. This opens up your business to a larger demographic.

Here are some examples of thirdparty delivery services for different types of companies:

Grow sales With your products now deliverable, consumers will have greater incentive to order from your business. This new revenue stream will ultimately drive sales straight to your business.

Boost profit margin The less money you’ll spend on an in-house delivery service, the more you’ll be able to put towards your business in the long run. While third-party delivery services do require certain fees, they are a small price to pay for increased profits long-term.

Increase brand awareness Consumers are more likely to trust a brand that’s backed by other service providers. Getting your brand name out there through third-party delivery services allows consumers to give your business feedback and gain brand recognition.

DoorDash partners with both large and small businesses for food delivery services. They charge a premium to increase your business’s visibility and take a cut of about 20%-25% per order.

Charges vary by state.

HOW TO PARTNER WITH A THIRD-PARTY DELIVERY SERVICE IN FIVE STEPS 1. Research different third-party delivery services to find one that best suits your business’s needs.

2. Visit their website to learn how to make an account and whether a point-of-sale (POS) service you currently use can be integrated into your website.

As one of the largest third-party delivery services in the United States, Grubhub is offered in most major cities. They ask for 3.05% plus $0.30 processing fee as well as a 10% delivery fee. Grubhub also charges a premium for more visibility.

3. Choose what products or menu items you want to include in your profile for consumers to choose from. Optimize each item to best suit a wide range of customer needs, including customization.

4. Set how you’d like to receive orders either through the app or POS integration.

5. Begin receiving and preparing orders. Simply wait for the delivery driver from a third-party service app to pick up and deliver directly to your consumer.

PUBLIC POLICY PRINCIPLES FOR THIRD-PARTY DELIVERY DEVELOPED BY THE NATIONAL RESTAURANT ASSOCIATION Postmates was one of the first thirdparty delivery services to exist. Their commission fees are typically between 15%-30% per order, and sales tax depends on the state.

As well as being a rideshare service, Uber also provides consumers with thirdparty delivery services with Uber Eats.

To work with them, there’s a one-time fee of $350 for processing and a 20%-30% commission charge per transaction.

Delivery represents one of the most important segments of growth for the restaurant industry. These seven principles (found at restaurant.org), which center around permission and transparency, define best practices for thirdparty delivery to guide lawmakers in developing public policy and are an important first step in an ongoing dialogue between restaurants and thirdparty delivery companies.

“Even before the pandemic, delivery – and decisions related to delivery – had major impacts on restaurant operations,” said Mike Whatley, vice president for State and Local Affairs for the National Restaurant Association.

“Until now, the relationship between restaurants and third-party delivery companies lacked a national framework to protect restaurants. These new principles add consistency and structure that will benefit all restaurants. This agreement represents an important first step in an ongoing dialogue between restaurants and third-party delivery companies about ways to improve our relationship going forward.”

Article reprinted from the U.S. Chamber of Commerce with additional information provided by the National Restaurant Association.

South Carolina Hospitality Businesses Collect Thousands The South Carolina Restaurant and Lodging Association has partnered with Empower Solutions LLC to provide our membership with a no-up-front cost opportunity to determine potential Employee Retention Tax Credit dollars. As a member of the SCRLA, Empower Solutions will also research and identify any additional governmental programs that are applicable to your business.

There is no up-front cost to see if your business qualifies.

If Empower Solutions find credits or incentives for your business, as an SCRLA member, you will receive up-front discounted pricing from the experienced Empower Solutions team.

Simply complete the form at SCRLA.org/ertc and send it via email to Laurie Childress, who will reach out within 24 hours to clarify what data documents are needed for the calculation.

Should you have questions prior to filling out the form, please call Laurie at 803.391.2056, and remember to tell her you are an SCRLA member.

LEARN IF YOU QUALIFY FOR ERTC AND SEE REAL EXAMPLES FROM OUR STATE AT SCRLA.ORG/ERTC.

RELAX From sous chefs to CEOs, we bring you talented professionals to interview that meet your specifications.

Visit jonescraft.org/contact or call 865.300.4025 to get started today!

Tee Up for Scholarships at our Hospitality Leaders Golf Tournament this Fall The South Carolina Restaurant and Lodging Association invites you to participate in the 2019 Hospitality Leaders Golf Tournament, presented by US Foods, at the Wachesaw Plantation Club in Murrells Inlet on Monday, September 12.

Crafted by internationally acclaimed Tom Fazio, Wachesaw was designed to take advantage of the site’s inherent beauty and interesting elevation changes not typically found in the Carolina Low Country. The unexpected rolling fairways are thoughtfully designed to weave through the giant oaks strategically placed on the course. This unique setup provides golfers of varying skill a memorable and challenging, yet enjoyable experience.

All proceeds from the tournament benefit the South Carolina Restaurant and Lodging Foundation, the only charitable foundation in the state dedicated to building a strong, committed workforce for our industry through scholarships, school-to-career programs and professional development.

There are a variety of ways to get involved with this exciting event. From diverse sponsorship opportunities available to playing in the tournament yourself, we hope to see you there! Learn more about the Hospitality Leaders Golf Tournament at and register today at SCRLA.org/events.

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24

VISIT SYSCOFOODIE.COM FOR TIPS, TRENDS, RECIPES AND MORE! SCRLA.org

Sysco reserves the right to limit purchase quantities to ensure inventory availability for our customers during the sales special promotional period. Pictures are for illustration purposes, and actual product(s) may vary. © 2021 All rights reserved. Sysco Corporation 2702090

As the voice of the restaurant industry, the South Carolina Restaurant and Lodging Association is dedicated to promoting our world-class culinary and beverage community right here in South Carolina. Established in 2012 by the SCRLA, Restaurant Week South Carolina is an 11-day celebration of our state’s vibrant culinary scene.

Restaurant Week gives local, regional, and national food lovers the opportunity to enjoy amazing values during brunch, lunch and/or dinner at a number of participating restaurants.

Restaurant Week’s goal is to position South Carolina as one of the top culinary destinations in the nation by increasing awareness of the many dining opportunities available in the state, as well as stimulating business and revenue for restaurants.

Get involved in our summer, fall and winter campaigns! This is the perfect time to find new customers, generate repeat business, and grow the bottom line. Our Restaurant Week campaigns are a powerful business tool that offers full “brandto-hand” marketing stewardship year-round and to ensure ongoing success, we continually develop new promotional programs and encourage the spirit of innovation.

Restaurants aren’t the only business to benefit from Restaurant Week. It helps increase tourism, therefore increasing revenues for hotels, stores and other local businesses. We use the Restaurant Week campaign as a platform to showcase our state's restaurant diversity, while helping build its culinary reputation. Marketing efforts target consumers interested in food, beverages and travel.

All participating restaurants are listed on RestaurantWeekSouthCarolina.com. Our newly rebranded website offers maximum exposure, as all of the RWSC marketing is directed and/or linked to this site.

Consistently, our Restaurant Week campaigns have generated more than 2-million page views year after year with diners eager to view Restaurant Week specials across the state.

The website features the following information: •

Restaurant name with a link to the restaurant’s website

•

Address with links to Google Maps directions

•

Telephone number with mobile click-tocall option

•

Cuisine type and special amenities options

•

Full Restaurant Week Menu with prices for up to five courses

•

Location and geofilter services

•

Five (5) images of your choice to highlight specials

•

Social media links

Sign up for Restaurant Week South Carolina today by visiting SCRLA.org/restaurantweeksc today! Interested in sponsoring our Restaurant Week campaigns? Please contact Lenza Jolley at Lenza@scrla.org or 803-766-0182.

SCRLA UPDATES

Summer and Fall Restaurant Week Campaigns are Right Around the Corner!

Bernie Bernie Kaelin, Kaelin, Strategic Strategic Partner Partner Manager Manager Bernie.Kaelin@e-hps.com Bernie.Kaelin@e-hps.com (502) (502) 888-4731 888-4731

AAHOA Names Laura Lee Blake as New President & CEO Following a vote by the AAHOA Board of Directors, Laura Lee Blake, Esq., will be the new president and CEO of AAHOA, the nation’s largest hotel owners association, effective May 16, 2022. Blake will succeed Ken Greene, who served in the role for a short time in 2021 and part of 2022. Blake has been an attorney for more than 25 years and most recently was a partner with Connor, Fletcher, and Hedenkamp LLP in Irvine, California. She brings decades of experience in the fields of law, government, business, and academia to AAHOA. Blake isn’t a newcomer to the organization—she previously worked for AAHOA for nearly 10 years, from 2005 to 2014, and says it was one of the highlights of her career. “I was frequently inspired by the work ethic and business acumen of AAHOA members, and I was surrounded by numerous dedicated Board members, executive staff, and team members—many of whom are still my friends today,” incoming President and CEO Laura Lee Blake said. “AAHOA members embody the American dream. They exhibit how success is possible with hard work and an opportunity to grow and expand their businesses under our free enterprise system. There is simply no place like AAHOA to make a real difference for our members, hotel owners, and the industry at large.”

During her time with AAHOA, Blake advocated on members’ behalf, worked with officials at the Federal, State, and local levels to pass laws and regulations that would protect the interests of hoteliers and small business owners, promoted fair franchising, hosted franchise law educational sessions, spoke to members about their legal rights, and more.

“Of course, I was never alone in these endeavors, since there were countless Board members, the AAHOA president and executive team, and committed volunteers who supported the work,” Blake said, “But in the end, we achieved significant things, and it was a fantastic 10 years working with AAHOA.” As the incoming president and CEO of AAHOA, Blake has the vision to continue to build on the strength and unity of AAHOA members. “With the resurgence of interest in AAHOA’s 12 Points of Fair Franchising and the future of franchising in general, this is a perfect opportunity to return to AAHOA and open the dialogue with the leading franchisors for the benefit of our members, the brands, and all of the franchise systems,” Blake said. “It’s a great time to follow the lead of our members in building and expanding on the influence of this great association to have a lasting impact for years to come.”

Blake adds that coming out of the COVID-19 pandemic, reconfiguring the operational structure of AAHOA to ensure efficiency and maximum impact will be critical. “As I step into this new role, my immediate task will be to help lead AAHOA as it relaunches its operational mission and moves forward to achieve its goals, with guidance and strategic direction from the AAHOA Board of Directors,” explained Blake. “From rebuilding the AAHOA team and refocusing our tactical priorities to preparing for an incredible Regional season and continuing AAHOA’s efforts around fair franchising, I’m ready to hit the ground running and can’t think of anywhere else I’d rather be.”

Over the years as an attorney, Blake often formed strong, lasting relationships with her clients because she believed in their causes and wanted to do her best to bring them successful results. Representatives from the AAHOA Board of Directors say they are confident Blake will take this same approach and apply it to the AAHOA members as she steps into her new role.

“We are so excited to have Laura Lee back as part of the AAHOA family,” said AAHOA Chairman Neal Patel. “Whether it’s evaluating the franchisor-franchisee relationship to determine how best to improve the ROI so it’s more enticing for our members, to promoting fair franchising that will benefit both sides, or hosting franchise law educational sessions, her in-depth knowledge, experience, and advocacy work are just what this organization needs to take our franchising advocacy efforts to the next level.

Plus, she will be assisting with prioritizing strategies for legislative advocacy and building alliances with those who understand and support the travel industry. This is a critical time for AAHOA, and Laura Lee will play a key role in getting the job done.”

“I’m excited to be AAHOA’s next president and CEO, grateful for the Board’s support and faith in me, and deeply committed to serving this great organization,” Blake said. “With its more than 20,000 members who own 60 percent of all hotels in the U.S., I am truly honored to have a role in strengthening the position of AAHOA to serve as the one and only voice and foremost advocate for America’s hotel owners.”

SCRLA.org

27

NOW’S THE TIME! Finish up your college degree with us!

On your own time On your own terms Around your schedule

Take advantage of our industry’s rebound, and catapult yourself to the top of the career ladder by completing your education online.

Uof SC Palmetto College at USCB Online Bachelor’s Program in Hospitality Management Take advantage of open enrollment, with new classes starting every 8 weeks We accept transfer credits from your previous Associate- and Bachelor-level coursework www.uscb.edu/academics/online_programs

Building Guest Loyalty Through Text Messages Reprinted from LodgingMagazine.com

A top priority for hotels is keeping guests happy and building guest loyalty to create repeat and return guests. When focusing on existing clients rather than attracting new guests, hotels can be more likely to increase revenue. Ensuring guests want to revisit a property goes hand-in-hand with making sure their experiences are enjoyable.

This can be done through engaging guests and personalizing their experiences, as seen through trends and research analysis by companies including Deloitte.

Having guest experience tools in place will ensure a guest’s journey is positive from check-in to check-out. Travelers are increasing their mobile connection by booking travel and entertainment on their phones prior to their hotel stay. It makes sense for hotels to continue text communication once the guest arrives, too. From ordering room service to paying for their hotel stays, using text messages to charge, communicate, and engage with guests throughout is an efficient solution.

Today’s contactless payments and engagement platform offerings enable a seamless experience by text messaging a guest before they arrive. Short messages can be used to offer specials available at the spa or restaurant that align with the customer’s preferences. Through the same avenue, guests can message their concierge or change plans during their stay with a simple text. The loyalty experience continues after they’ve packed up and departed, too. Text communication allows guests to provide feedback, leave ratings, and participate in promotions or loyalty programs once they’re back home to drive return visits.

A previous bad experience doesn’t have to be the final touchpoint for the consumer.

Using engagement platforms can help leave a better lasting impression and create repeat customers.

SCRLA.org

5 Ways to Streamline Guest Data & Better Target Marketing Messages 1.

Keep a cohesive and robust CRM.

2.

Offer value adds, options and incentives based on data.

3.

Share information with partners or vendors.

4.

Tap into semantic analysis.

5.

Create a holistic marketing plan from start to finish.

29

Myrtle Beach Area Hospitality Association Names New President & CEO The Myrtle Beach Area Hospitality Association (MBAHA) recently named Alicia Thompson as its new President and CEO. Thompson is a 15‐year resident of the Myrtle Beach area and practicing lawyer who has a history of service to the hospitality industry.

“My strong passion for the Grand Strand business community is evidenced by the companies and organizations that I have served as a partner of my law firm and through volunteer activities,” stated Thompson.

“I am honored to lead MBAHA supporting the hospitality industry, the heart of the Myrtle Beach economy. Our community, deeply rooted in tourism, is benefited by the accommodations, restaurants, and attractions that make our area a premier travel destination and that earn significant tax revenue for the Grand Strand and the State of South Carolina.”

Before joining MBAHA, Thompson was a shareholder with the South Carolina based law firm of McNair Law Firm, P.A., which was acquired by Burr & Forman, LLP in 2019. She served as the Office Managing Partner of the Myrtle Beach Office of Burr & Forman, LLP, focusing her practice on litigation and transactional matters. She lives in Myrtle Beach, South Carolina with her husband, three children, and mother‐in‐law. Thompson has served on the Board of Directors of the Myrtle Beach Area Chamber of Commerce, the Board of Directors of United Way of Horry County, the Board of Directors of the Myrtle Beach Area Economic Development Corporation, and the Workforce Housing Advisory Board and the Library Board for the City of Myrtle Beach.

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For more information, visit PerformanceFoodservice.com today.

Upcoming Events August 18-28 Restaurant Week Greenville September 8-18 Charleston Restaurant Week September 12 Hospitality Leaders Golf Tournament September 13 Fall Board of Directors Meeting October 6-16 Restaurant Week Midlands October 10-11 Marketing & Operations Conference

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