Insider | Winter 2023

Restaurateur of the Year

Restaurant Manager of the Year

Restaurant Front of the House Employee of the Year

Restaurant Heart of the House Employee of the Year

Restaurant Chef of the Year

Restaurant Bartender of the Year

Outstanding Certified Sommelier

Outstanding Pastry Chef

Hotelier of the Year

Room Attendant/Housekeeper of the Year

Lodging Manager of the Year

Lodging Front of the House Employee of the Year

Lodging Heart of the House Employee of the Year

Hotel Chef of the Year

Sale/Marketing/Catering Person of the Year

Outstanding Hospitality Educator

Outstanding Hospitality Supplier of the Year

Outstanding Community Service Program

Outstanding Community Event

Rising Star

I’m not sure why I am still surprised each December that yet another year has flown past! But, as I contemplate that feeling this year, I also feel that the Association, and our industries as a whole, can look back on 2023 with some sense that the scales are balancing to a degree of normalcy, or at least to the “new normal” as we continue to claw back from challenges of the last few years.

We accomplished much in the past year, including increased membership, new programs and services and taking a more aggressive position on legislation effecting our industries at the local, state, and national levels. I hope that as you look toward 2024 you will remember that the SCRLA, AHLA and NRA are all your partners, and not only work to provide training, services, and savings to your business, but are also your first line of defense in thwarting damaging regulations and legislation.

In 2023 at the state level alone we have...

• Stopped a pre-emptive short term rental bill that would remove home rule from a local government in addressing STRs to fit their communities’ needs.

• Testified on, and helped move forward, a bill that would address the unbalanced nature of our current joint and several tort system.

• Worked with the Department of Revenue to clarify that the mandated $1 million in liability coverage is for aggregate, not per incident coverage – a first step in helping lower insurance premiums.

• Again, worked with Department of Revenue and continuing work to address questions and interpretations on the intent of several alcohol regulations.

• Held 5 local Community Conversations to share with elected officials at the local and state level how various legislation continues to affect our industry.

• Participated in both the AHLA Hotels on the Hill and the NRA Political Action Conference where we met with our federal delegation to discuss critical issues such as the Credit Card Competition Act, Joint Employer, additional H2B visas, and more.

• Administered membership programs responsible for returning over $4 million to participating members’ bottom line through rebates, credits and special member pricing offers.

These are just a few of the initiatives we carried forward, in addition to important education and recruiting through ProStart and our culinary/tech school partners around the state and building our foundation to provide scholarships for deserving students, as well as assistance for those in need. A special thank you to all our partners and allied members who step up time and time again to ensure the success of these events.

I wish you much joy and many blessings during this holiday season, no matter how you celebrate! And I pledge that SCRLA will ring in the New Year with a renewed commitment to assisting you, our valued members, in all your endeavors in 2024!

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

Christal VanWickler Bookkeeper/Education Coordinator

Victoria Tobin Executive Director, Myrtle Beach Area Hospitality Association

Luna Hiott & Abigail Green Communications Coordinators

Carl Sobocinski Chairman Table 301

Tony Tam Vice Chairman IMIC Hotels

Sam Agee Treasurer Gateway Hospitality

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

U.S.

8

Hospitality

Post-Pandemic

From Drain to Gains: F&B Strategy Can Help Transform Profitability

Food and beverage need not be a guaranteed drain on hotel profitability, according to Larry Spelts, president of Lodging & Lifestyle Adventures at Indigo Road Hospitality Group. “The biggest and most common mistake made by hotel managers is a business strategy attitude that originates from hotel industry culture that food and beverage is a necessary burden, and it is approached from the vantage point of making it as minimal a loss center as possible and focus the F&B outlets on driving room revenue, which has the best profit margin,” Spelts observed. Indigo Road Hospitality Group approaches its hotels differently—not as rooms with F&B offerings, but as F&B operations that offer rooms. “I believe that if more hotel industry leaders would adopt this attitude and see the F&B as not just a value-add expense for the lodging experience, but as the leading experience for the guest while at the hotel, it could transform the quality and profitability of F&B in the hotel industry.”

Spelts noted that lenders and investors are increasingly willing to capitalize boutique and lifestyle hotel projects with gross revenues that are largely F&B-derived. “Just a few years ago, I had developers asking me to throttle back projected F&B revenues in underwriting for new projects because they were afraid investors and/or lenders would back away from a hotel project so reliant on F&B for its projected net income. Now, these investors and lenders understand the value of restaurants with rooms rather than the old hotel F&B attitudes.”

Restaurants Lost Thousands of Jobs In October, New Data Shows

Anyone who's worked a clock-punching job before will remember the iconic line from "Network" (1976) when fed-up news anchor Howard Beale declares, "I'm mad as hell and I'm not gonna take this anymore!" In the film, the line inspires a wave of viewers to follow suit, screaming the line out their windows in a long-overdue act of weary solidarity.

The restaurant industry has a famously high turnover rate. Now, in what the National Restaurant Association is calling "a sudden reversal from the recent positive trend," it looks like the employment tide shifted again last month and (surprise) folks aren't as enthusiastic about working in the industry as previous figures might have suggested. Citing figures from the Bureau of Labor Statistics (BLS), the outlet reported that "eating and drinking places" lost 7,500 jobs in October alone. This drop puts the industry at 14,000 jobs (-0.1%) below its staffing level in February 2020. So, what do these figures mean? On a broader scale, they mean that the restaurant industry still hasn't recovered from the pandemic.

Before the COVID-19 pandemic, the restaurant and food service industry employed roughly 15.6 million workers. In early October, it was looking like things were going back to normal. According to earlier BLS reports, workers were flocking back to restaurants in August and September, and the industry job pool was returning to pre-Covid levels. Now, restaurant workers are quitting in droves. The question is, why?

Signs point toward the U.S. labor revolution, which is itself symptomatic of a larger cultural boiling point. As the reservation-making platform OpenTable notes in a piece about the restaurant industry's labor shortage, "During lockdown, many restaurant workers realized their demanding, fast-paced jobs had taken a toll on their physical and mental health." Finding and retaining skilled staff is also crucial for businesses to stay afloat in this competitive restaurant scene as diners' disposable income dwindles. To make the situation worse, many nonindustry workers are embracing a phenomenon known as "tip fatigue." Some customers have become more reluctant to tip, which can keep servers at a starvation wage.

This unflattering worker-employer relationship could be nearing an end. Workers are demanding health insurance, stability, and more say over their own day-today lives (which is arguably asking for the bare minimum).

In September, Governor Gavin Newsom signed a bill that will raise the minimum wage to $20 per hour for all California fast food workers by April 1, 2024. In October, over 40,000 Culinary Union Members took to the Las Vegas Strip to picket for a renewed union contract. Efforts like these could change the industry — or at least provide some clarity to the more dimensional reality of the BLS's recent data. Restaurant employees might not be leaving the industry altogether Rather they're busy creating the radical industry reform necessary to make a food service career sustainable in the contemporary socioeconomic landscape.

LHA to Host Annual Lowcountry Oyster Festival in February

The Lowcountry Hospitality Association is hosting their annual Lowcountry Oyster Festival on Sunday, February 4, 2024, at Boone Hall Plantation. Highlights include live music on the main stage, raw oyster eating and shucking contests, wine, a selection of domestic and imported beers, specialty cocktails, a Children’s Area and a “Food Court” showcasing a variety of local favorite restaurants to satisfy everyone’s taste.

Learn more about the annual oyser festival at lowcountryhospitalityassociation.com.

Hubitality and FR8 Yard's 2nd Annual Rock & Roast

The Spartanburg Chapter is hosting their 2nd Annual Rock and Roast— a pig pickin' and oyster roast benefiting Hubitality—on Saturday, February 24, 2024

This annual event, presented by Pinnacle Partnership, serves as an annual fundraiser for Hubitality so that they may continue providing emergency assistance and funding to those in critical need and facing financial hardship.

Learn more about this event at hubitality.org.

11th Annual Upstate Hospitality Awards & Columbia Restaurant Association Hall of Fame

The Upstate Chapters hosted their 11th Annual Upstate Hospitality Awards on November 6 and honored 15 individuals for their outstanding service to the industry

The Greater Columbia Chapter inducted the owners of the Art Bar, Hudson's Smokehouse, and Pasta Fresca into the Columbia Restaurant Hall of Fame on November 20..

Myrtle Beach to host their Myrtle Beach Area Hospitality Awards in December

The Myrtle Beach Area Hospitality Association is hosting their annual awards breakfast on Wednesday, December 13, to award outstanding individuals in the Grand Strand.

SCRLA UPDATES

MARKETING & OPERATIONS CONFERENCE

GREENVILLE ▪ OCTOBER 15-17

RECAP

We were thrilled to host our 4th Annual Marketing and Operations Conference presented by Sysco in Greenville this year 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 made sure there was a seat for everyone at our table.

This year's conference featured two keynote speakers, Nicole Greer and Paul Smith, and 11 innovative educational sessions led by the brightest professionals in hospitality. This year had six educational tracks, 18 workshops, and 22 speakers providing insight on their individual expertise; hotel/lodging, human resources, marketing, beverage, technology, and operations. Each of the forums, including presentations and panels, was packed with hot topics and powerful messages designed to spark new ideas.

Throughout the conference, participants connected with the industry's game changers for valuable takeaways and new business prospects. We wrapped up the conference with the Chef and Bartender Showcase, a social networking event featuring the best and brightest talents the upstate has to offer, serving tasty treats perfectly paired complete with live entertainment.

The educational sessions featured subjects such as "How AI is Changing Human Resources" and "Navigating the Digital Horizon: Technology Trends in Hotels & Restaurants."

Panels on conscious consumption and emerging sports tourism created an animated discussion between industry experts, shedding a light on important topics in the hospitality industry.

The event brings together South Carolina’s most influential hospitality professionals and top-level executives in pursuit of best practices. Several guests presented on each of these topics, giving insight into how members of the hospitality industry can adapt and flourish.

Greater Columbia Restaurant Association Hosts Annual Hall of Fame Dinner

The Greater Columbia Chapter of the South Carolina Restaurant and Lodging Association hosted its annual Columbia Restaurant Hall of Fame and Benefit Dinner on Monday, November 20 at the Columbia Metropolitan Convention Center.

Six exceptional individuals received the prestigious Lifetime Achievement Award and were inducted into the

2023 Columbia Restaurant Hall of Fame. This accolade stands as a high honor in South Carolina’s restaurant industry-- an annual tribute reserved for the visionary restaurateurs of the Columbia area who embody longterm success in this continuously challenging and unique business.

Columbia’s culinary culture is dynamic, and the city boasts an eclectic mix of old-school favorites, international cuisine, and innovative newcomers.

"It’s always exciting to celebrate new restaurant concepts here in the Midlands, but it is a special honor to recognize the outstanding businesspeople and restaurateurs behind those longstanding favorites," said Susan Cohen, President and CEO of the SCRLA.

This year’s Restaurant Hall of Fame inductees include:

• Clark Ellefson and Andy Rogers, Art Bar

• Scott and Lauren Goodale, Pasta Fresca

• Clint Hudson and Clay Hudson, Hudson’s Classic Catering and Hudson's Smokehouse

Named after longtime restaurateur, Rudy Fleischhacker, the Rudy Award honors an individual whose exemplary service positively impacts the Columbia restaurant industry, as Rudy’s passion to the service industry was second to none. Bill Ellen, President and CEO of Experience Columbia S.C., will be presented with the Rudy Award and honored for his exemplary service and astounding support for Columbia’s hospitality industry.

The Rising Star Award recognizes the hard work, dedication and entrepreneurship of an emerging restaurant concept here in the Midlands. Scott Middleton, Sara Middleton Styles and Greg Middleton, owners of LTC Hospitality Solutions, will be honored with the 2023 award. Their portfolio boasts a wide variety of venues, such as The Grand on Main, Good Life Café, Smoked, Hanabi Hibachi & Sushi, The Player's Club, Robinson Room and The Venue.

2023 HONOREES

Restaurant Hall of Fame Inductees

CLARK ELLEFSON AND ANDY RODGERS Art Bar

CLINT HUDSON AND CLAY HUDSON Hudson’s Classic Catering

BILL ELLEN Experience Columbia S.C.

SCOTT MIDDLETON, SARA MIDDLETON STYLES AND GREG MIDDLETON LTC Hospitality Solutions

SCOTT AND LAUREN GOODALE Pasta Fresca

SC Bars and Restaurants

Closing in Face of Rising Liability Insurance Costs

Wanted in South Carolina: $1 million in liquor liability coverage at an affordable premium to prevent closure of establishment.

That’s the type of advertisement one can imagine bars and bistros across the Palmetto State running this fall, as the full impact of state laws become painfully clear. The mandatory liquor insurance requirement, along with South Carolina’s joint-and-several tort statute that can hold a dram shop liable for millions in damages – plus the result of some recent high-profile lawsuits – has had insurance agents and brokers scrambling to find coverage for some of the state’s favorite watering holes and restaurants.

Many across the state are in the same position. According to local news reports, insurance leaders and restaurant trade representatives. Some establishments have said their premiums have more than tripled, to as much as $350,000 a year for a relatively small bistro, said Susan Cohen, president of the South Carolina Restaurant and Lodging Association. News reports have quoted other bars as saying that their rates increased by 10-fold.

The issue began in 2017, when the South Carolina General Assembly mandated the million-dollar minimum following a car crash by a drunken driver that killed two people and severely injured a police officer. Neither the driver nor the drinking establishment had liability insurance, leaving the officer’s county employer to pay the medical expenses.

Few at the time realized what an impact the law would have on mom-and-pop bars and restaurants.

The hospitality industry also has long complained about South Carolina’s joint-and-several statute, which can hold

a business mostly responsible for damages even if it was only peripherally involved. Some states have modified their liability and tort laws. The Florida Legislature this year, for example, drastically limited what a plaintiff can recover in a lawsuit if the plaintiff is shown to be partly responsible.

South Carolina’s joint liability law was highlighted this year by two well-publicized cases. One of these instances was in June, where a woman was charged with felony DUI and reckless homicide after she crashed her car into a Charleston woman who had just been married. The driver’s blood-alcohol level was three times the legal limit, authorities said.

Four drinking and eating establishments are now being sued for their role in providing alcohol to the driver, although it has yet to be shown which bar actually caused the intoxication, according to Cohen and local news reports.

“It affects multiple lines of insurance,” said Frank Sheppard, president of the Independent Insurance Agents and Brokers of South Carolina.

Even if more palatable liability laws or regulations are put in place, those may not be enough to bring down liability premiums, Bates, the Greenville agent, said. He has called for a type of state-backed, assigned-risk fund or association, perhaps similar to residual workers’ compensation insurance funds that cover hard-to-insure businesses in some states, or wind associations that cover vulnerable homeowners that can’t find coverage in the primary market.

Tax Rate Cuts Announced for South Carolina Businesses in 2024

Gov. Henry McMaster and S.C. Department of Employment and Workforce (DEW) Executive Director William Floyd announced that South Carolina’s unemployment insurance (UI) tax rates will decrease or remain the same for all employers in 2024.

This is the third year in a row that the agency, the General Assembly, and the governor have been able to lower UI business taxes due to, state officials say, diligent planning and a robust economy.

“There is no better time to be in business in South Carolina. The state’s leadership has worked hard to make strong financial decisions that maintain a healthy unemployment insurance trust fund which will benefit employers in the coming year,” McMaster said.

With a fully solvent and resilient UI Trust Fund balance of nearly $1.6 billion, South Carolina: set the 2024 tax rates to raise approximately the same level of revenue as 2023 and 2022; lowered rates for rate classes 2-19 by an average of 6 percent compared to 2023 levels; rates for classes 1 and 20 are set by statute and do not change from year to year; will not require any solvency surcharge due to the sufficiently high trust fund balance.

unemployment rates, and estimated benefit payments and the revenue needed to pay these benefits to determine tax rates.

Although tax rates for most tax classes are lower than their 2023 levels, individual businesses may still move between classes based on their unemployment claim activity, according to state officials.

All businesses with charges against their accounts are provided a “charge statement” quarterly to review and have 30 days to protest any charges that they do not believe should be on their account.

Tax rate notices will be mailed to businesses on Monday, November 13, but as of Friday, November 3, employers can log into their State Unemployment Insurance Tax System (SUITS) account to see their 2024 tax rate.

State officials say lower taxes are not the only way that the state is helping businesses. The officials say the Statewide Education and Workforce Development Act, passed earlier this year, will improve the state’s responsiveness to industry needs by aligning workforce development activities and providing real-time labor market information and analysis to drive workforce decisions.

“Strong economic and wage growth have played a crucial role in maintaining our trust fund balance above the required threshold,” said Floyd.

Floyd added, “Our agency is committed to building the workforce and supporting employers. Our unemployment rate has steadily declined and now matches the low 2.9 percent rate of February 2020. And we have a record number of people working in South Carolina with one of the fastest growing labor forces in the country.”

DEW conducts an extensive analysis of factors such as the economy, the current state of the UI Trust Fund, projected

To provide the best workforce information and analysis possible, employers will begin submitting Standard Occupational Classification (SOC) codes for each employee and the number of hours the employee worked as part of the quarterly wage reports submitted through DEW’s tax system, SUITS.

This information must be supplied on the 1st quarter 2024 wage reports, due by April 30, 2024. DEW encourages employers to begin entering SOC codes in the fourth quarter of 2023 since that information will be saved in SUITS for future quarters.

Supporting the Future of Hospitality in South Carolina

For more than 75 years, the South Carolina Restaurant & Lodging Association has been dedicated to the growth and success of the hospitality industry and its economic impact in our state through advocacy, education, and innovation. Today, we are introducing the benefits of supporting the SCRLA's initiatives in the Palmetto State.

In South Carolina, the restaurant and lodging industries have long been cornerstones of the economy – positively contributing not only to its unique hospitality and tourism sectors, but our overall quality of life. Yet, our vibrant industry faces an array of challenges, from ever-evolving laws and regulations that dictate how we manage and grow our businesses to the ongoing labor and workforce challenges that continue to impact our dayto-day operations. To better safeguard and promote the interests of our industry, members of the SCRLA should consider financially supporting the Association’s ongoing advocacy campaigns. In this article, we'll explore why your contribution can make a significant difference in protecting and promoting the future of hospitality in our state.

Here's why you should consider donating to our advocacy campaigns...

Influence on Policy Decisions

At the heart of SCRLA’s advocacy efforts is the power to have an impact on policy decisions. Your financial support will help educate our elected officials to better understand the unique challenges and opportunities facing our industry. From modernizing South Carolina’s outdated alcohol laws so that they work for everyone, to reforming our state’s civil justice system, you have the opportunity to play a direct role in shaping South Carolina’s legislative landscape to better serve your business needs. Whether it's advocating for favorable tax policies, streamlining licensing requirements, or supporting hospitality-friendly labor laws, your financial contribution will pave the way for a more efficient business environment.

Promoting Economic Vitality

South Carolina's economy heavily relies on tourism, with visitors flocking to our beautiful beaches, historic landmarks, and vibrant cities. The restaurant and lodging industries serve as a critical component of our state’s economic engine, supporting 1 in 8 jobs. Your donation can contribute to measures that promote tourism and business growth, thereby safeguarding jobs and the economic vitality of the entire state.

Navigating Regulatory Challenges

The regulatory landscape for the restaurant and lodging industries is constantly changing. With new laws and compliance requirements emerging each session at the Statehouse in Columbia, it's more essential than ever to have strong advocates in positions of authority who understand our industry’s unique needs. The SCRLA has the expertise and experience to represent our industry effectively in believe in. Your generous donations help support policy measures that reduce red tape and provide

more accessible and efficient ways to operate your business.

Unity for a Common Cause

The old adage, "strength in numbers," holds true in the political arena and together, we wield far more influence than we do individually. When SCRLA members unite to support a common cause, it sends a powerful message to lawmakers. By financially supporting SCRLA’s advocacy priorities, you join in a collective effort to advance the interests of South Carolina’s restaurant and lodging industries. Your contributions, when combined with those of your fellow members, will create a force for good that cannot be ignored.

Protecting Your Business Interests

At the end of the day, supporting the SCRLA’s advocacy priorities is an investment in your own business interests. SCRLA’s advocacy efforts act as a shield against policies that are detrimental to South Carolina’s hospitality industry. With your support, we can safeguard our collective interests and advocate for positive change. By financially supporting SCRLA’s advocacy efforts, you're not only safeguarding your own livelihood but the livelihood of thousands of others in South Carolina who have chosen to work in our industry. Your support of the SCRLA is a proactive way to protect your business from unforeseen challenges and seize opportunities for growth.

The SCRLA serves as the leading advocate for South Carolina’s food service, lodging, and tourism industries and by extension, you can help expand the reach of our advocacy efforts and increase the impact that we have at directing policy. With your generous financial support, you can help equip our industry with the necessary tools to work towards our industry’s collective best interests and allow us to strengthen our industry’s political voice by educating and mobilizing policy makers on issues critical to our industry.

To ensure our industry’s continued success, members of the SCRLA should consider donating to the association’s ongoing advocacy initiatives. Your contributions not only help shape South Carolina’s policy landscape but also protect its economic vitality, streamline regulatory processes, and advance the long-term vision for hospitality in our state. By joining forces with your industry peers, you can make a meaningful impact on the future of South Carolina's hospitality sector, preserving its unique charm and prosperity. Your financial support can be the difference-maker for our industry's future.

Visit scrla.org/getinvolved or scan the QR code to learn more today!

Top Food and Beverage Trends Revealed for 2024

The Specialty Food Association (SFA) Trendspotter Panel has predicted what will be hot in specialty food for 2024. Ranging from soup to cell-based meat and seafood to peach to value–and more–the Trendspotters have set their sights on a diverse list of trends for the $194 billion specialty food industry.

"Maximizing pleasure and minimizing stress, as one Trendspotter put it, encapsulates the panel's picks for 2024," said Denise Purcell, VP, resource development, for SFA. "Maximizing pleasure—in the forms of simple ingredients to global flavors to upscaling the everyday— and minimizing stress, whether that means slowing down, seeking convenience or value, helping to address environmental worries, or finding ways to boost health and mood, are all reflected in the emerging and continuing trends we expect to impact store shelves and restaurant menus in the coming year."

Here are the eight trends the Trendspotter Panel anticipates for 2024:

A bevy of beverages. Beverages are in the spotlight. Though a smaller segment than food, in many recent years beverage sales have grown at a faster pace, according to SFA's State of the Specialty Food Industry research, fueled by innovation. "The coming year will boom with sophisticated tasting single-serve, non-alcoholic fizzy and non-fizzy drinks; and coffees, teas, and broths with

functional ingredients for an additional boost of energy, clarity, focus, or calming effect," said Trendspotter Kanta Selke. Expect minimal, if any, added sugar, salt, or synthetics as well as tropical flavors and herbs and botanicals from all over the world.

Cell-based meat and seafood. Cell-based options will gain popularity in 2024 due to their sustainable and ethical production methods, addressing environmental and animal welfare concerns while offering a familiar taste experience to consumers, said Trendspotter Patsy Ramirez-Arroyo. Some trailblazing companies are creating the world's first cultured burger and focusing on providing sustainable alternatives to traditional seafood products.

In a related trend, while last year the panel saw nontraditional seafood trending, a shift toward the growth of plant-based seafood overall is coming in 2024, with more companies working to perfect animal-free products that accurately capture the flavors and textures of seafood. "Historically, this has been a challenge for producers as the textures are particularly hard to mimic," said Trendspotter Chala June. "But with advancing technology more brands are going to take a swing at it."

Peach. Some tried-and-true flavors never die but cycle back into the spotlight when the timing is right to reinvent or re-evaluate unexplored facets of that particular flavor. In the coming year, peach as a flavor and ingredient will excite

consumers with some new variations and re-interpretation, said the panel. While increasingly used in traditional categories like jams and teas, peach is also showing up in condiments, sometimes offsetting another growing trend of chili peppers, and in baked goods like the 2023 SFA sofi Awards New Product winner, Peach-Lavender Bundtlet from Lily Maude's.

Calabrian chili peppers. Chiles continue to trend but the market has crested on Sriracha and Gochujang so marketers are eager for the next thing to capture imaginations and tastebuds. Calabrian chili peppers are appearing in both conventional and slightly unconventional products: pasta sauce, hot sauce, cured meats, snacks, relish, hot honey. "As most peppers are of Asian or Latin origins, these offer a cultural alternative to what has become commonplace," said Trendspotter Stan Sagner. "Additionally, Calabrian peppers have a bright flavor that is quite appealing and lends itself well to a variety of dishes."

Tahini. Awareness of tahini as a flavor in its own right is a relatively fast-growing phenomenon. "It's been increasingly viewed and applied outside of the Middle Eastern specialty lens, and being married to foods and beverages that are served in a more mainstream or non-adjacent capacity," said Trendspotters Mikel Cirkus and Hanna Rogers. Noted examples are tahini milk shakes and coffees, cookies, and pastries featuring tahini popping up in metropolitan areas like New York, San Francisco, and Philadelphia.

Soup. Soup recipes on TikTok are so popular the segment has been dubbed SoupTok, spurred on by the pandemicera rise of the soup girlie and viral line, "Gorgeous, gorgeous girls love soup." Unlike some TikTok food trends, soup has staying power. "Universal, warm, convenient. Never really goes out of style," said Trendspotter Jenn de La Vega. Expect to see more soups, broths, and soup starters and mixes on shelves and menus.

Black Sesame, ube, and milk tea. Three iconic Asian flavors will follow the path of matcha and continue to enter a more familiar sphere among makers and consumers. These flavors are cropping up in new and unexpected formats, such as the milk-tea–filled donut and ube hot chocolate from Bear Donut in the Penn District of NYC. "Ube's fantastic color gives a pop of intrigue for consumers, and its flavor paired with creamier formats makes it irresistible," said Cirkus and Rogers. The milk tea flavor lends itself well to baked goods but also salty and sweet snacks like Tochi's Black Milk Tea Popcorn, which also contains black sesame. "Black sesame is especially one to watch, as it plays in a space of offering novelty and deliciousness across formats," they added.

Value. Consumers are watching their finances and value will be the name of the game. As people may need to make choices about how they spend their money, "brands that will successfully engage them will show shoppers what their products bring to the table. This may be versatile uses, lowstress flavor building or longer shelf life (yes, longer shelf life!)," said Trendspotter Melanie Bartelme. These attributes can help show consumers that these products are "worth" the cost.

U.S. Hotels Are Still Adding Workers... but at a Slower Pace

U.S. hotels are finding workers but employment in the sector remains nearly 10% below February 2020 levels.

U.S. hotels added workers in October, though fewer than they had in the previous month.

The U.S. Bureau of Labor Statistics revealed Friday that hotels added roughly 6,700 jobs in October, down from 11,700 in September. Employment in the sector is roughly 201,7000 jobs – or 9.6% – below February 2020 levels.

The broader leisure and hospitality category — which includes hotels — accounted for roughly 29% of the total jobs created in the U.S.

That meant about 19,000 jobs in October, below the monthly average of 52,000 over the previous 12 months.

Chip Rogers, president and CEO of the American

Hotel & Lodging Association, was pleased that hotels added jobs but noted ongoing challenges.

“A nationwide shortage of workers is preventing hotels from regaining all the jobs we lost to the pandemic,” said Rogers. “There are a number of steps Congress can take to help address our industry’s workforce challenges. Those include establishing an H-2B returning worker exemption, passing the Asylum Seeker Work Authorization Act, and passing the H-2 Improvements to Relieve Employers Act.”

The U.S. added 150,000 jobs in October, a significant decrease from the previous month’s revised gain of 297,000 jobs. The U.S. unemployment rate increased slightly to 3.9% from 3.8% in September.

8 Ways to Prepare Your Hotel for the Holiday Season

It’s that time of year again – one of the busiest around for hoteliers. We’re here to show you how to make the most of the holiday season for your guests and staff.

Get in the Spirit

Guests will expect some form of decoration at your hotel, whether it’s a menorah, a christmas tree, or glittering snowflakes. Invest the resources to create something special that guests will want to photograph – or even a special place for them to take social-ready selfies. All aspects of your hotel should reflect the holiday spirit. This can mean playing carols in the lobby, adjusting your signage, creating a signature seasonal cocktail, or instructing employees at reception to wish guests a happy holiday. You can even encourage festive dress for staff if it fits with your hotel’s brand – even something as small as a piece of greenery pinned to a lapel can spark holiday cheer.

Celebrate Inclusively

Christmas dominates holiday culture, but many guests are sure to celebrate other holidays. Practice inclusivity by remembering to devote attention to Hanukkah and Kwanzaa as well. Strive for decorations and music that represent all three holidays. Whether you’re in a warm or cold climate, winter is a fun, non-denominational aspect of this time of year. Carols such as “Winter Wonderland” and decorations that highlight snow and ice will have a universal appeal. New Years is another universal part of the holiday season, and another excellent opportunity to wow all of your guests.

Utilize Social Media

Storytelling opportunities are plentiful during the holidays.

Harness them to highlight the way your hotel is celebrating this year. Change your profile pictures and cover photos to reflect the holiday spirit and your hotel’s offerings. Social media allows you to reach those who may not be staying with you this year so that you can inspire them to book in the future. Successful content could include photos of decorations, special food, or simply your guests having a good time (try sourcing these from guests’ own social posts – most are happy to be featured). People lo ve to share opinions, so a seasonal online poll (favorite holiday cookie, for example) is the perfect way to get them involved. Don’t forget to develop a strategy and schedule posts in advance, as many staff may be busy or unavailable.sourcing these from guests’ own social posts – most are happy to be featured). People love to share opinions, so a seasonal online poll (favorite holiday cookie, for example) is the perfect way to get them involved. Don’t forget to develop a strategy and schedule posts in advance, as many staff may be busy or unavailable.

Holiday Promotions and Specials

We’re hoping most of your holiday promotions have already been planned, but it’s not too late to start! A strong email campaign leading up to Christmas can get current and past guests excited and ready to book again. Holiday-themed contests are a great idea and often get guests excited. Some examples are sweepstakes contests, social media and in-person contests, and even special contests for kids. Guests love to share their own content, so photo contests may work especially well. This is also a great time of year to push upgrades, so encourage your staff to continue to upsell and cross-sell those holiday-themed packages.

Become an Authority on Holiday Fun

It’s important for your hotel to be on the cutting edge of things to do in your city or neighborhood for guests visiting during the holiday. This goes for all staff, not just the concierge. Encourage any employees who interact with guests to stay up to date on top things to do, or even better, create a list for them to reference. Common guest questions in New York, for example, include the best places to ice skate, the most interesting decorations to check out, and where to hear mass on Christmas Day. Your guests will appreciate this insider knowledge, which makes their visit even better. And don’t forget to use your hotel’s social channels to highlight events and destinations around the community.

Improve Staff Experience

The wonderful thing about hotels is that they never stop providing service to guests. Of course, the flip side of the business is that many staff members must work over the holidays. There are a few things hoteliers can do to minimize this impact. First of all, the right scheduling techniques can make all the difference, and minimize the time that workers spend away from their families. Getting staff in the holiday spirit can improve things as well, whether with special snacks, an employee Christmas party, or the option to participate in a secret santa. One of the most tried-and-true ways to motivate hard-working staff members is a personal thank you note.

Put Together a Holiday Event

Guests will likely arrive ready to celebrate, and your hotel should help them make that happen. Arrange events in the weeks leading up to the holidays, as well as on the holidays themselves, to improve guest experience. Families with children will especially appreciate these efforts. If your hotel sees a lot of younger guests, provide complimentary hot chocolate upon arrival for families with kids. After all, the more special you make guests’ holiday experiences, the more likely they are to re-book at other times of year.

Be Prepared

The holiday season is stressful for everyone, and hoteliers are no exception. In addition to personal commitments and celebrations, those in hospitality also have to ensure that their guests have an unforgettable experience. This can create a great deal of pressure, but there many ways to combat it. First of all, preparation is key. With so many staff and guests coming and going during this period, it’s important to have systems (and contingency plans) in place. As always, check in with your staff to ensure they are looking after themselves, and educate them on stress reduction techniques and self care for this busy time. In all the chaos, it can also be helpful to step back and focus on what matters, such as giving back to the community. Consider scheduling a toy drive for staff (or even guests) to participate in.

Restaurant technology. Made to order.

Hospitality Leaders Reveal Concerns for Upcoming Holiday Season

As the holiday season approaches, business leaders are facing a variety of challenges. According to a Multimedia Plus survey, inflation, staffing and wages, loss prevention, and safety are the top concerns and priorities of the retail and hospitality industries as they prepare for one of the busiest times of the year.

Multimedia Plus, a training and communications technology company, surveyed more than 100 senior executives in the retail and restaurant industry between October 2 and October 12, 2023.

As the holiday season approaches, business leaders are facing a variety of challenges. According to the survey results, the top concerns for retailers and hospitality professionals are:

• Inflation Impact: Over one-third of respondents (35.14%) expressed concerns about the impact of inflation on their businesses.

• Staffing and Wage Issues: Nearly 27.03% of participants indicated that staffing and wage issues are their primary concern, highlighting the ongoing importance of having a skilled and wellcompensated workforce.

• Loss Prevention and Safety Issues:

Approximately 14.41% of respondents are focused on loss prevention and safety concerns, reflecting the need to ensure the security of both employees and customers during the busy holiday season.

“As the holiday season approaches, organizations are navigating various challenges, from staffing to training, while keeping a keen eye on economic factors. The survey underscores the importance of well-trained staff, even in challenging times, and the commitment to enhancing the customer experience,” said David Harouche, CEO & CTO of Multimedia Plus.

Leadership development and operations training remain top priorities for retailers and hospitality professionals during the holiday season. These priorities are consistent with their long-term goals as well. The survey revealed the following training priorities:

Operations Training: A substantial 33.75% of respondents highlighted operations training as their top priority for the holiday season.

Leadership Development: Approximately 15.00% of participants are focused on leadership development initiatives, emphasizing the importance of effective leadership in delivering exceptional customer experiences.

Looking ahead to 2024, leadership development and operations training remain essential, with 27.27% of respondents prioritizing operations training, 25.97% emphasizing leadership development, and 19.48% citing product knowledge as their highest priority.

Post-Pandemic Alcohol Public Policy Trends & Mitigating the Risks

The changes to state and local alcohol policies in the last three years are the most significant since the end of Prohibition in 1933. Some of these changes create new opportunities for the hospitality industry, but they also come with a new set of liabilities and risks. Here are a few noteworthy trends:

Reducing the Age to Serve

With 62% of operators reporting labor shortages, many states are considering or have passed laws lowering the age to serve alcohol. Since 2021, nine states have introduced bills to lower the age to serve alcohol. Alabama, Kentucky, New Mexico, and Ohio have all enacted legislation to lower the age to serve to 18. Michigan lowered the age to 17, while Iowa and West Virginia have lowered it to 16.

Digital ID’s

17 states currently, or will soon, accept some form of digital ID. This is simply where the ID is stored in a phone, either on a web application provided by the state or in third-party software, such as Apple Wallet. While establishments usually have discretion with what ID’s are acceptable, consumers will come to expect their digital ID as valid.

Lowering the legal driving BAC limit from .08 to .05

In 2016, the National Transportation Safety Board (NTSB)

recommended that states lower their legal driving limits from .08 to .05. In 2017, Utah became the first, and currently only, state to enact .05. Since then, six other states have introduced legislation to lower the legal limit to .05.

Increase in Liquor Liability Lawsuits

In 2021, a jury in Texas awarded the largest personal injury verdict in history. The jury rendered that a bar in Texas would have to pay $301 billion to the family of two drunk driving victims for overserving a patron that caused the crash. Some of the largest jury awards in the past decade involved establishments the overserved or served alcohol to someone underage. Most liquor liability lawsuits settle out-of-court for millions of dollars, often putting the establishment out of business.

A big step towards mitigating these risks is training and certifying your staff with ServSafe Alcohol. More than ever, operators need to demonstrate that they are making reasonable efforts to prevent alcohol-related incidents in their establishments.Certifying your staff in ServSafe Alcohol does just that. It will protect your establishment, employees and the community by preventing drunk driving, underage access, and intoxication.

Upcoming SCRLA Events

GREENVILLE CHAPTER HOLIDAY SOCIAL

Tuesday, December 12

UP on the Roof Greenville, South Carolina

MYRTLE BEACH AREA HOSPITALITY AWARDS BREAKFAST

Wednesday, December 13

Sheraton Myrtle Beach Myrtle Beach, South Carolina

RESTAURANT WEEK SOUTH CAROLINA

January 11-21, 2024

Cities across South Carolina

SCRLA ANNUAL MEETING

Monday, January 22, 2024

Hilton Columbia Columbia, South Carolina

HOTEL, MOTEL, RESTAURANT SUPPLY SHOW OF THE SOUTHEAST

January 23-25, 2024

Myrtle Beach Convention Center

Myrtle Beach, South Carolina

STARS OF THE INDUSTRY AWARDS GALA

Monday, February 19, 2024

Marina Inn at Grande Dunes Myrtle Beach, South Carolina

HUBITALITY'S 2ND ANNUAL ROCK & ROAST

Saturday, February 24, 2024 FR8 Yard Spartanburg, South Carolina

SOUTH CAROLINA PROSTART INVITATIONAL

March 3-5, 2024

Embassy Suites at Kingston Plantation Myrtle Beach, South Carolina

HOSPITALITY DAY AT THE STATE HOUSE

Wednesday, April 24, 2024

South Carolina State House Columbia, South Carolina

Please visit scrla.org/events for additional information, registration links, and a comprehensive listing of our upcoming events.