at your service, fall 2015

Official Magazine of North Carolina Restaurant and Lodging Association

Serviceat your

September 2015 Issue, Vol. 4, Issue 3www.ncrla.org

Chef’s RoundtableRestaurant Confidential Seminars on Every Aspect of Your Business

N.C. Restaurant & Lodging Expo SpecialJoin celebrity Chef Robert Irvine for dinner

Letter from the Chair and the PresidentNCRLA Chair Randy Kolls and President/CEO Lynn Minges

Upcoming EventsNetwork with North Carolina’s hospitality industry leaders at one of NCRLA’s upcoming events

A la Carte A sampler of hospitality-related news stories

Welcome New MembersNCRLA welcomes several new members from across North Carolina

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in every issue

N.C. Restaurant & Lodging Expo The who, what, when, where and why of the hottest new hospitality expo

Pouring ProfitsMillennials & adult beverages

Health Safety NewsWhy you need an airtight HACCP plan

Best Practices7 ways to streamline labor scheduling

Legal BitesNorth Carolina laws that help food stay safe

Secrets of SuccessKenney Moore of Hwy 55

Movers and ShakersS&D’s Hinson honored by Johnson & Wales

Advocacy NewsWhy you should support advocacy efforts in Raleigh and Charlotte

The Affordable Care Act and YouStart preparing now for new IRS reporting requirements

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table of contents NCRLA ExECuTIVE BOARD Of DIRECTORS RANDy KOLLS, ChairWashington Duke Inn & Golf ClubJIMMy SIzEMORE, Chair-ElectSizemore Investments, Inc. LANCE TRENARy, TreasurerGolden Corral CorporateMICHAEL MARTINO, SecretarySheraton Imperial Hotel & Convention CenterJOEL GRIffIN, Immediate Past ChairGriffin Stafford HospitalityVINAy PATELTravel & Tourism Board RepresentativeAH&LA Representative SREE Hotels, LLCBILLy SEWELLNRA RepresentativePlatinum Corral, LLCLyNN D. MINGES President and CEONCRLAfRANK GRAyGeneral Counsel and LobbyistJordan Price Wall Gray Jones & Carlton, PLLC

DirectorsKyLE AGHA New Town Bistro & Wine BarED BOOKCharlotte Marriott City CenterSCOTT BREWTON Pinehurst Resort & SpaPHIL fRIEDMAN Salsarita’s fresh CantinaGARy fROEBA The Omni Grove Park InnBILL GANTConcord Hospitality Enterprises CompanyPETER GRILLS Charlotte Area Chapter RepresentativeThe Ballantyne Hotel & LodgeBRAD HuRLEy42nd Street Oyster Bar & Seafood GrillCHRISTINA LARSON Darden RestaurantsRANDy LASTER Pepsi Bottling VentureSCOTT MAITLANDTop of the Hill Restaurant, Brewery & DistilleryAMBER MOSHAKOS LM RestaurantsROBERT M. O’HALLORAN East Carolina universityR. DOyLE PARRISH Summit Hospitality Group, Ltd. TOM SASSER Harper’s RestaurantSTEVE THANHAuSERAngus Barn, Ltd.CHARLES THOMPSONThe Inn on Biltmore EstateSTERLING f. WEBSTER IVHilton Garden Inn OBx & Ramada Plaza OBx

On the Cover: Celebrity Chef Robert Irvine of the Food Network’s Restaurant: Impossible will curate dinner and deliver a keynote address Monday, Sept. 21 at the Raleigh Convention Center.

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On Sept. 21 & 22, the N.C. Restaurant & Lodging Expo will open at the Raleigh Convention Center to showcase the latest products, services and technologies from the top suppliers in the industry to members of North Carolina’s hospitality industry. At this year’s expo, attendees can expect to take away valuable tools and resources for their business and have the chance to network with fellow peers, suppliers and industry professionals. It will also be a prime opportunity to bring our state’s thriving hospitality industry together, and we’re excited to bring you this informative, fun event.

In addition to more than 150 exhibitors showcasing food, beverage, apparel and uniforms, furnishings and décor, equipment, tableware and more, the Expo will feature two dynamic keynotes as well as 26 educational seminars. These seminars will cover topics such as food costing, recruitment and retention of staff, craft beverages, social media marketing, and more, to help operators grow and improve their business. We will also offer the Aspire/AH&LA Build Profits Through People: The Art of Leadership – foundations course at a significant discount, and food safety expert Dr. Ben Chapman will hold his popular HACCP (Hazard Analysis Critical Control Plan) seminar.

But it won’t all be educational. We’ll have plenty of opportunities for you to mingle and network with your peers. The party gets started one night early with the Shake It up Mixology Challenge, Sept. 20 at the Carolina Ale House on Raleigh’s Glenwood South. Then, on Monday, Sept. 21, celebrity chef and entrepreneur Robert Irvine will deliver a keynote address at the Raleigh Convention Center. Attendees of the Irvine event will get to enjoy a fantastic meal curated by the chef himself, cocktails and networking with foodservice and hospitality professionals.

Owners, GMs, executive chefs, bar managers, caters, purchasing managers and f&B directors will not want to miss out on the only event in North Carolina to bring together sectors of the restaurant, foodservice and hospitality industry under one roof. To make sure that our restaurant and lodging members take full advantage of all of the great events and opportunities presented by the Expo, NCRLA restaurant and lodging members will be able to attend the expo free of charge by registering in advance using our promo code, NCRLA15. If you are a hospitality supplier, we strongly encourage you to go to www.ncrl-expo.com to learn more about how you can take advantage of the opportunity to showcase your products at the Expo. We’re looking forward to seeing you all there!

Randy Kolls Lynn D. Minges

letter from the chair and CEO

Don’t miss North Carolina’s hottest foodservice and lodging expo

At your ServiceVolume 4, Issue 3An official publication of the N.C. Restaurant & Lodging Association©

OuR STAffPresident & CEOLyNN D. MINGES

Chief Operating Officer/Health and Safety Regulations/N.C. Hospitality Education foundationALySSA BARKLEy, IOM

Director of Government Affairs/Staff AttorneySTEVE MANGE

Marketing & Communications ManagerKAREN A. MANN

Membership CoordinatorKRISTIN WORRELL

Education Programs ManagerRANITA BuLLOCK

Executive Assistant/NCRLA Board LiaisonLORI JONES

General Counsel & LobbyistfRANK GRAy

Membership Development – Charlotte and Western North CarolinaSuSAN fRESHCORN

Membership Development – CharlotteBEN KOVOLSKy

PrinterCHAMBLEE GRAPHICS, INC.

Graphics and DesignPAIGE HAPPEL fRIDDLECreative Concepts & Solutions, (336) 908-0966 or [email protected]

BuSINESS OffICE6036 Six forks RoadRaleigh, N.C. 27609Phone: (919) 844-0098Toll free: (800) 582-8750fax: (919) 844-0190

for advertising and sponsorship inquiries, contact Marketing & Communications Manager KAREN A. MANN at [email protected], (919) 747-2205 or (800) 582-8750

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Celebrity chef, restaurateur and entrepreneur Robert Irvine will deliver the opening day dinner keynote address at the 2015 North Carolina Restaurant and Lodging Expo on

Monday evening, Sept. 21. Irvine will also be on hand to network with attendees and to offer insights into how to perfect the art of hospitality.

Irvine will headline the two-day North Carolina Restaurant and Lodging Expo, which will take place on Sept. 21-22 at the Raleigh Convention Center.

Irvine, who appears on the food Network’s “Restaurant: Impossible” show, will also be on hand to network with dinner attendees and to offer insights

JOIN CELEBRITy CHEf ROBERT IRVINE fOR DINNER AND DISCuSSION AT THE ExPO

WHAT: Dinner and keynote address with Chef Robert Irvine

WHEN: Monday, Sept. 216 p.m. welcoming reception; 7 – 8 p.m. dinner; 8 – 9 p.m. dessert reception

WHERE: Raleigh Convention Center500 S. Salisbury St. Raleigh, North Carolina 27601united States

CoNTACT: Liz Dobbins-Smith, [email protected]

PHoNE: 919-277-8585

TICkETS: $100 per individual ticket.$1,500 for a table sponsorship (ten tickets, preferred seating).

Sponsorship opportunities are available. Contact Liz Dobbins-Smith at [email protected] or 919-277-8585 for more details.

into how to build a successful operation in today’s challenging business environment.

“We are thrilled that Chef Irvine will be joining us for this special dinner at this year’s Expo,” said Lynn Minges, president and chief executive of NCRLA. “Like our members, he’s fully committed to customer service and to making restaurants successful.”

Irvine’s participation at the Expo is made possible by Sysco as part of its ongoing partnership with the acclaimed restaurateur and celebrity chef.

Tom Propps, president of Sysco Raleigh, said: “Chef Irvine reinforces Sysco’s commitment to be its customers’ most valued and trusted business partner. His philosophy and commitment toward customer success aligns with our approach at Sysco.”

Participation at the Expo is limited to restaurant and lodging purveyors and their employees. However, the Robert Irvine Dinner is also open to anyone in the hospitality industry. To purchase tickets to the Robert Irvine Dinner, go to www.ncrla.org/event/RobertIrvine About Chef Robert IrvineWith more than 25 years in the culinary profession, Chef Robert Irvine has cooked his way through Europe, the far East, the Caribbean and the Americas, in hotels and on the high seas. As the host of one of the food Network’s highest rated shows, Restaurant: Impossible, Irvine saves struggling restaurants across America by assessing and overhauling the restaurant’s weakest spots. Irvine was previously the host of food Network’s Dinner: Impossible and Worst Cooks in America, has authored two cookbooks, Mission: Cook! and Impossible to Easy, and one healthy living book, Fit Fuel: A Chef’s Guide to Eating Well and Living Your Best Life, which launches in August 2014. Irvine is currently on tour with his new, interactive live show Robert Irvine Live, and appears regularly as an expert guest on national morning and daytime talk shows. This year, Irvine launched Robert Irvine foods, a company that features a nutritionally improved line of food products without compromising great taste. Irvine recently established the eponymously named non-profit organization, The Robert Irvine foundation, in an effort to support military personnel and their families. for more information on Chef Robert Irvine, visit www.ChefIrvine.com.

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Small Plate Action Stationsl Soy-Collard Kimchi with Cane Syrup Braised Heritage farms Pork Bellyl CAB Spinalis with Vidalia Onion Rosemary Jaml Butter Poached Shrimp with Dill Pollen Pickled Carrots

Passedl Local Green Tomato Gazpacho with Ran Lew Buttermilk foam Shooter Glass l Pimento Cheese fritters

Displayedl Local Vegetable Raw Bar with Heirloom Tomato Ranch and Blue Cheese Dipl Domestic/Local Cheeses Garnished with Seasonal fruit, Sliced Baguettes and Assorted Crackers SaladBaby Greens and Corn shoots with crumbled Wayne County smoked goat cheese, crackling croutons, NC grim reaper spiced pecans, shaved pear and a sweet potato vodka vinaigrette EntréeVanilla Porter Lacquered Coulotte Steak & Seared Sea Scallop with Anson Mill fallen grit soufflé, local pole beans with rendered Heritage farms Applewood bacon Dessert Station with Carolina Confectionsl Banana Puddingl Strawberry Moussel Pistachio Cannoli Shootersl Mini Red Velvet Cup Cakesl Cheerwine Cupcakesl Pecan Pie Bites and Sweet Potato Pie Bites z

MENu, CuRATED By CHEf ROBERT IRVINE

The N.C. Restaurant & Lodging Expo is the only event in North Carolina to bring together all sectors of the restaurant, foodservice, lodging and hospitality industry under one

roof. The latest products, services and technologies will be showcased for the industry, along with a comprehensive and leading-edge program of education that will provide restaurants and lodging establishments from North Carolina with the best tools to grow and improve their business.

What’s the schedule?Sunday, Sept. 20, 6:30 – 8 p.m.: Shake It up Mixology Challenge, Bartender Competition at the Carolina Ale House on Glenwood Ave., Raleigh. $25 per person; proceeds benefit the N.C. Hospitality Education foundation. Register at www.ncrla.org/event/mixology.

Monday, Sept. 21, 10 a.m. – 6 p.m.: Exhibit floor open, Raleigh Convention Center

Monday, Sept. 21, 6 – 10 p.m.: Dinner and keynote address with Robert Irvine, Raleigh Convention Center. $100 per ticket or $1,500 for a table sponsorship. Register at www.ncrla.org/event/RobertIrive.

Tuesday, Sept. 22, 10 a.m. – 5 p.m.: Exhibit floor open, Raleigh Convention Center

Where is the Expo taking place?Raleigh Convention Center, 500 S. Salisbury Street, Raleigh, N.C. 27601

Who can exhibit?food, Beverages, Apparel & uniforms, furnishings & Décor, Equipment, Tableware, Technology, Supplies & Services

How do I register?Restaurant and lodging attendees: Register for free at www.ncrl-expo.com with the code NCRLA15.Suppliers and allied partners: Contact Stephanie Everett at [email protected] to learn how you can become an exhibitor at the Expo.

ALL THE DETAILS yOu NEED TO BE PART Of THE N.C. RESTAuRANT & LODGING ExPO

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WHEN: Monday, Sept. 21, 1 – 2 p.m.

WHERE: Raleigh Convention Center

In this lively session, we’ll be talking with some of the best figures in Southern cuisine. Engage with these luminaries in a lively discussion on the state of what’s cooking. from the brilliant simplicity

of locally sourced products to emerging trends and techniques, some of North Carolina’s most innovative culinary trailblazers will discuss the future of the Southern restaurant scene.

MoDERAToR:Jimmy Crippen, Founder and Host, Got to Be NC Competition DiningJimmy Crippen, formerly of Crippen’s Restaurant in Blowing Rock, developed the concept of Competition Dining eight years ago in an effort to bump up sales in the shoulder season. The fun of the competition caught on quickly, and “fire on the Rock” became one of the premier events of the Blowing Rock food & Wine festival. In 2012, Crippen partnered with Pate Dawson/Southern foods to take the concept statewide. With Crippen’s visionary leadership and the partnerships with Pate Dawson/Southern foods and the NC Department of Agriculture, the Got To Be NC Competition Dining Series has taken root as a statewide movement promoting local chef talent, agriculture and products. Because all people are chefs, farmers, and diners, the event’s mission is to connect and celebrate this community with a dynamic, entertaining experience.

PANELISTS:Steven D. Greene, Executive Chef/Culinary Director, The Umstead Hotel and Spa Steven Devereaux Greene is executive chef of The umstead Hotel and Spa, a Cary, hotel lauded for its progressive American regional cuisine. He is responsible for all food and beverage operations, including Herons restaurant, The Bar & Lounge and catering. Greene’s passion for using ingredients and products from the rich Piedmont region to drive beautifully refined culinary experiences is evident daily in The umstead’s award-winning dining program.

CHEf ROuNDTABLE KEyNOTE PANEL DISCuSSION

What does registration include? The registration fee (waived with the NCRLA15 code) includes: access to the exhibit hall both days, keynotes, seminars, culinary competitions and culinary demonstrations.

Where do I get my badge? Badges will not be mailed. Bring the confirmation email you will receive upon registering to the onsite registration desk at the Raleigh Convention Center to scan the barcode and receive your badge.

Who can attend? Anyone involved in the running of restaurants, bars and lodging establishments looking for the latest products, services and technologies such as but not limited to:l Restaurant Ownersl General Managersl Executive Chefsl Bar Managers l Hotel Managersl Caterers/Event Plannersl Purchasing Managersl f&B Directors

Please Note: The North Carolina Restaurant & Lodging Expo is for trade only and not open to the public.

Can I use a credit card to register? yes, we accept all major credit cards (American Express, Discover, MasterCard, VISA).

How do I make hotel reservations?Book your hotel within our discounted group blocks with either the Raleigh Marriott City Center or the Sheraton Raleigh Hotel. Go to www.ncrl-expo.com to book your hotel.

Are children allowed in the Show?No-one under the age of 18 will be allowed in the exhibit hall.

Are culinary students allowed in the Show?Culinary and Hospitality Program students may only attend with educators/faculty organizing a group visit that is approved by both the college and show management.

Who do I contact if I have additional questions?Please contact the North Carolina Restaurant & Lodging Expo Show Management team at [email protected] or (770) 432-4200.

Make your plans now to attend this great event where for two days you can source new products, gain knowledge

from industry experts, and network with colleagues – all in one place.

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Beth LittleJohn, Executive Chef, The Players’ RetreatRaised in the Raleigh-Durham area, Chef Beth LittleJohn, pursued her culinary education at the Culinary Institute of America in Hyde Park, N.y., before returning home to work at Chapel Hill’s historic four Star, four Diamond Carolina Inn. After joining the successful Raleigh-based urban food Group as a Sous Chef, she worked her way up to Chef De Cuisine at their upscale casual french restaurant, Coquette Brasserie. In summer 2010, LittleJohn was one of six national finalists in Royal Caribbean’s Allure of the Seas competition, eventually placing third. In June of 2015 she took on the position of Executive Chef at Raleigh’s oldest bar The Players’ Retreat in Raleigh.

Jim Noble, Founder, Noble Food & PursuitsAs the founder of the not-for-profit King’s Kitchen in Charlotte, chef and restaurateur Jim Noble is feeding the hungry, ministering to the poor and inspiring legions of others to help in his efforts to transform lives. As part of Noble’s ministry, King’s Kitchen offers a jobs program that allows homeless and needy people to become interns at the restaurant. Noble owns and operates three other for-profit restaurants in and around Charlotte that have been widely praised and embraced — Noble’s Grille and two Rooster’s Wood-fired Kitchens, with plans for more.

Walter Royal, Executive Chef, The Angus BarnAlabama-born Walter Royal, executive chef of the Angus Barn and Pavilion and winner of food Network’s Iron Chef America, knew at the formative age of 14 that he wanted to spend his life exemplifying the southern way of spreading irresistible food before guests. His first classrooms were his mother and grandmother’s kitchens where he learned that the very essence of southern hospitality is homemade. To enhance his education, he attended Nathalie Dupree’s Cooking School in Atlanta and eventually found his way to the Triangle where he worked at The fearrington House and Magnolia Grill before joining the team at the Angus Barn.

Scott Wallen, Executive Chef, Upstream/Harper’s Restaurant GroupChef Scott Wallen’s background is a culmination of more than 15 years of experience in the culinary field which has taken him across the country from Michigan to Nevada and back to Charlotte, working at restaurants such as Spago in Chicago and Wolfgang Puck’s contemporary Postrio Bar and Grill in Las Vegas. At Postrio, he had the opportunity to work side by side

with both Thomas Keller and Alain Ducasse. His passion for fresh product allows him the ultimate in creative culinary opportunities, offering guests something truly special each time they dine at upstream. z

WHEN: Tuesday, Sept. 22, 1 – 2 p.m.

WHERE: Raleigh Convention Center

Have you ever wondered what it takes to defy the odds to become a highly successful restaurant or hotel owner/operator? We have invited a group of well-established and highly

regarded industry luminaries to share their wisdom and lessons learned along the way. Hear their stories firsthand as they share their approach to professional obstacles, and the skills they hone to reach the top of their respective fields.

MoDERAToR:Jimmy Crippen, Founder and Host, Got to Be NC Competition DiningSee Jimmy Crippen’s bio under the Chef’s Roundtable.

PANELISTS:Phil Friedman, CEo, Salsarita’s Fresh CantinaPhilip friedman is chairman & CEO of Salsarita’s fresh Cantina, a casual Mexican restaurant chain he acquired through his holding company, Mississippi Restaurant Group, LLC in June of 2011. Prior to Salsarita’s he was chairman, CEO and president of McAlister’s Corporation, a rapidly growing quick casual concept he acquired along with a group of investors in 1999. He has received several awards for his contributions to the foodservice industry including the National Restaurant Association’s Cornerstone Humanitarian for leading McAlister’s in outstanding community involvement.

William M. “Marty” kotis III, owner, kotis HoldingsGreensboro native Marty Kotis has spent more than 25

RESTAuRANT CONfIDENTIAL KEyNOTE PANEL DISCuSSION

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The N.C. Restaurant & Lodging Expo features a full slate of educational seminars designed to help you run your hospitality business more effectively. Most seminars are free

for Expo attendees. Go to www.ncrl-expo.com for full descriptions of the seminars.

SEPTEMBER 2110:30 – 11:30 a.m.: financing for franchisees/franchisors (Panel Discussion) with moderator Lamar Bell of Golden Corral Corporation

10:30 – 11:30 a.m.: The ultimate Guide: How To Ignite your Sales Through The Power Of Word of Mouth with speaker Joel Cohen of RestaurantMarketing.com

10:30 – 11:30 a.m.: How to Pack for an Off-site Catered Event with speaker Sandy Koremof The festive Kitchen/The Catering Coach

Noon – 1 p.m.: Do Good to Do Well: How Charitable Causes Better Bottom Lines (Panel Discussion) with moderator Steve Thanhauser of The Angus Barn

Noon – 1 p.m.: Acumen of Kitchen Management with speaker Dennie Streeter of Staffingcooks4u

Noon – 1 p.m.: Menu Design – Don’t Just Know your Customer; understand Them with speaker Michael Barbera of Barbera Solutions, LLC

years developing and investing in restaurants and commercial properties. In 2009, Kotis purchased the Darryl’s restaurant chain from Houlihans and launched a restaurant operations division, Restaurant Investors. Other Kotis concepts include The Marshall free House, a uK gastropub featuring a themed atmosphere and cuisine; The Pig Pounder Brewery, a name adopted from a Darryl’s beer served back in the 80’s; Burger Warfare, a gourmet burger bar; Vineyard Grille, an authentic Argentinian steakhouse; and various food truck concepts.

kenney Moore, President and Founder, Hwy 55 Burgers, Shakes & FriesKenney Moore is the president and founder of Hwy 55 Burgers, Shakes & fries, which he started in 1991 as Andy’s Cheesesteaks and Cheeseburgers. With 118 locations throughout the Southeast, as well as Denmark and the united Arab Emirates, Hwy 55 was named by franchise Business Review one of 2015’s Top 200 franchises in the Country and “Best In Category” for food and Dining.

Gaurav “G” Patel, President, Eschelon ExperiencesGaurav “G” Patel is the founder of Eschelon Experiences, a fast-growing and innovative restaurant group. In just a few years, Patel has almost doubled the size of his company, which now includes The Oxford, a British pub located in the heart of downtown Raleigh; Mura, a sushi and Japanese fusion restaurant located in North Raleigh; Cameron Bar and Grill, an American grill and faire, a steak and seafood restaurant, both in Cameron Village; and Basan, a sushi restaurant in Durham.

Frank Scibelli, Founder, FS Food Group frank Scibelli, founder of fS food Group owns four successful restaurants in Charlotte and continues to expand his involvement in the culinary industry, holding positions on the National Pork Board’s Celebrated Chef Program, Dairy Management Inc.’s Cheese Advisory Panel, and was even brought on as a celebrity guest chef for GE Monogram in 2006 at the Pillsbury Bake-Off in Orlando, fla. Currently he owns Mama Ricotta’s, Midwood Smokehouse and Paco’s Tacos & Tequila as well as Plate Perfect Catering. He is perhaps best known for developing the Bad Daddy’s Burger Bar concept, which was recently sold to Colorado-based Good Times Restaurants for $21 million.

2015 SEMINAR PROGRAM

WHAT: HACCP TRAINING Presented by Dr. Ben Chapman and Dr. Dana Hanson, North Carolina State university

WHEN:Monday, Sept. 21 – 2 – 6 p.m.

REGISTRATIoN: $150 registration fee (includes expo hall badge)

Across North Carolina, health inspectors are beginning to enforce the HACCP (Hazard Analysis Critical Control Plan) requirements on specialized processes and taking points off of inspection scores if they find operators conducting special processing without an approved plan. This session is designed for operators who are conducting specialized processes (acidification, Reduced Oxygen Packaging (ROP), sous vide, fermentation, curing for preservation/charcuterie).


2 – 3 p.m.: Get A Ton Of Great Ideas: The Marketing Idea Exchange Panel Session (Panel Discussion) with moderator Joel Cohen of RestaurantMarketing.com

2 – 3 p.m.: EMV Deadline and the Implications to your Business with speaker Kel Hodel of Heartland Payment Systems

2 – 3 p.m.: Catering Profits for the ENTIRE EVENT Are Made or Lost Before your first Deposit with speaker Sandy Korem of The festive Kitchen/The Catering Coach

3:30 – 5 p.m.: Increase Sales with the Hottest Trends in the Craft Beverage Market (Panel Discussion + Tasting) with Margo Knight Metzger of the NC Craft Brewers Guild and panelists Robert Poitras of Carolina Brewery, Scott Maitland of Top of the Hill Restaurant, Brewery and Distillery, and Erik Myers of Mystery Brewing

3:30 – 4:30 p.m.: Top 10 Employment Law Issues Every Employer Should Know with speaker Terry Canela of The American Institute of Architects

3:30 – 4:30 p.m.: Building a Winning Hospitality Team in 8 Simple Steps with speaker Darren S. Denington of Service with Style Hospitality Group

SEPTEMBER 2210:30 – 11:30 a.m.: How Technology Is Changing the Restaurant & Lodging Customer Experience (Panel Discussion) with moderator Brooks Briz of Kamado Grille

10:30 – 11:30 a.m.: 10 Ways to Increase your Odds of Getting Media Coverage with speaker Taryn Scher of TK PR

10:30 – 1:30 a.m.: Culinary Research: flavor Trends at Street Level with speaker Gerry Ludwig of Gordon food Service

Noon – 1 p.m.: Plant to Plate: Cultivating A Working Relationship With A Local farm (Panel Discussion) with moderator Tim Parrish of the N.C. Department of Agriculture

Noon – 1 p.m.: 9 Leadership Traits Required for Success in the Hospitality Industry with speaker Darren S. Denington of Service with Style Hospitality Group

Noon – 1 p.m.: Health Care Reform – What Every Hospitality Employer Needs to Know with speakers Brandon Moorefield and Todd Reider of Marsh & McLennan Agency

2 – 3 p.m.: How To Read The STR Report – Learn About Certification in Hotel Industry Analytics with speaker Al Hodge of American Hotel & Lodging Association

2 – 3 p.m.: “Ahh, The Power of Cheese” – Leveraging the Power of Cheese in Menu Selection (panel discussion) with moderator David Lurry of Southeast united Dairy Industry Association, Inc.

3:30 – 4:30 p.m.: Essential Elements for Creating a Strong and Successful Social Media Presence (panel discussion) with moderator Patricia Witek of Witek Marketing, LLC

WHAT: BuILD PROfITS THROuGH PEOPLE – THE ART Of LEADERSHIP TRAININGPresented by JC Thompson, senior VP & chief disrupter, Aspire Marketing

WHEN:Tuesday, Sept. 22, 9 a.m. – 1 p.m.

REGISTRATIoN: $125 registration fee (includes expo hall badge)

The Art of Leadership – foundations is a unique, interactive experience for executives and managers developed by the American Hotel & Lodging Educational Institute and Aspire.

This interactive facilitated workshop delivers actionable tools for leaders to enhance their leadership effectiveness through alignment, focus and understanding of AHLEI and Aspire’s proven processes for learning and development, based on Aspire’s 6 Pillars of Alignment. The more people contribute, the more things get done. It seems obvious, yet as managers work to keep up with today’s rapidly changing market, it becomes easier to focus on what matters next, instead of what matters most.

Application-focused Learning Objectives:l Analyze the 6 Pillars of Alignment l Identify how top performing organizations sustain outstanding performance l Assess the alignment of your organization’s staff l Integrate the 6 Pillars into team or organizational initiatives l using the four levels of performance, identify actions needed to help improve employee performance

This workshop has a maximum of 50 attendees and is appropriate for senior management and emerging leaders in all industries.

3:30 – 4:30 p.m.: Managing your Business’s Online Reviews/Trip Advisor Reputation Management with speaker Al Hodge of American Hotel & Lodging Association

3:30 – 4:30 p.m.: Why Restaurant Coffee Sucks – And Why yours Shouldn’t with speakers Thom Swain and Brady Butler of Stockton Graham & Co. z



Throughout the year, NCRLA hosts several events that are open to members and the hospitality industry. We also provide event information for the National Restaurant Association and the American Hotel and Lodging Association. Learn more about these events at www.ncrla.org/events.

September 20, 2015Shake It Up Mixology Challenge, Carolina Ale House at Glenwood South, RaleighThis fun event will feature eight bartenders compete to serve the best drink. Tickets are $25 each and all proceeds will benefit the N.C. Hospitality Education foundation. Sponsored by Carolina Ale House and Southern Wine and Spirits. Register at www.ncrla.org/event/mixology.

September 21 & 22, 2015N.C. Restaurant & Lodging Expo, Raleigh Convention CenterThis expo is the only event in North Carolina to bring together all sectors of the restaurant, foodservice, lodging and hospitality industries under one roof. The latest products, services and technologies will be showcased for the industry. There will also be a comprehensive and leading-edge educational program that will give restaurants and lodging establishments from North Carolina and surrounding areas with the best tools to grow and improve their business.

Register at www.ncrl-expo.com. Registration is free to NCRLA restaurant & lodging members with the code NCRLA15.

September 21, 2015Dinner and keynote Address with Celebrity Chef Robert Irvine, Raleigh Convention CenterCelebrity chef, restaurateur and entrepreneur Robert Irvine will deliver the opening day dinner keynote address at the 2015 North Carolina Restaurant and Lodging Expo on Monday evening, Sept. 21. Irvine will also be on hand to network with attendees and to offer insights into how to perfect the art of hospitality. Tickets are $100 each, and table sponsorships are available for $1,500. Register at www.ncrla.org/event/RobertIrvine.

upcoming events and webinarsNetwork with North Carolina’s hospitality industry

leaders at one of NCRLA’s upcoming events

September 29, 2015A Taste of Charlotte’s Best BBQJoin Charlotte-area hospitality leaders and local politicos for A Taste of Charlotte’s Best BBQ, featuring succulent specialties from Midwood Smokehouse, Sonny’s BBQ, The Ballantyne and Mac’s Speed Shop. Learn more at www.ncrla.org/event/CharlottePACBBQ.

September 29, 2015Richard E. Marriott Golf Invitational, PinehurstGolf outing to support the work of the National Restaurant Association’s Restaurant Advocacy fund.

October 1, 2015Reception to Benefit the N.C. Hospitality Education FoundationJoin us at the Chef’s Academy in Morrisville for a fun evening to benefit the N.C. Hospitality Education foundation.

October 26, 2015Manteo to Murphy, The Angus Barn, RaleighAnnual gala with North Carolina’s best chefs cooking their signature dishes, plus live and silent auctions, hosted by The Angus Barn and Golden Corral. Proceeds benefit the Restaurant PAC and the NCRLA PAC. www.ncrla.org/manteotomurphy

January 25, 2016Taste of North Carolina and the Stars of the Industry Awards, Washington Duke Inn & Golf Club, DurhamJoin your hospitality peers for a fun evening of networking and fabulous food at Taste of North Carolina.

March 14 & 15, 2016N.C. ProStart Invitational, Durham Convention CenterTwo-day secondary school competition focused on restaurant management and culinary arts.

April 29-May 1, 2016National ProStart Invitational, Dallas, TexasNational competition bringing ProStart students together from across the country. z

Americans between the ages of 21 and 34 are an interesting lot, and something of an enigma. Here’s what we know about them:

u Known as “millennials,” this generation numbers more than 68 million and is the largest since the baby boomers. It’s also the most diverse both in terms of ethnicity and life stages.

u The millennial cohort currently has the lowest level of employment and is the lowest-earning generation, yet is expected to have the highest spending power of any generation due to its sheer size.

u Millennials are projected to be the most highly educated of any American generation, and not just in terms of formal education; millennials are globally aware and constantly processing reams of information made available by the internet.

u Raised on gourmet coffee and the internet, millennials are knowledgeable about food and drink; they’re demanding patrons, seeking a unique experience, customization and authenticity. They like to explore and discover new flavors and products.

u They are frequent users of foodservice, yet are financially pressured, so are looking for value and promotional pricing. In fact, 54 percent seek out low prices so that they can visit restaurants more often, according to Technomic’s research.

How can restaurant operators attract and satisfy a generation that’s knowledgeable about food and beverage, demanding of the experience and also looking for value and attractive pricing? The answer can be served up in a glass. Based on what we know about millennials, here are five ways to attract and engage this dynamic and demanding generation through your drink program:

Millennials and Adult BeveragesATTRACT AND ENGAGE THIS DyNAMIC AND DEMANDING GENERATION

POURING PROFITS

1. Mix it up. When in restaurants, millennials prioritize adult beverages and look for variety. Creating adult beverage selections that present variety appeals to millennials’ desire to explore.

2. Quick learning curve. Millennials are unlike any previous generation in their knowledge of adult beverages, and are thirsting for more. Observers credit millennials with driving the craft beer and cider trends. Satisfy their interest in spirits, wine and beer by ensuring bartenders and service staff can speak to the flavor profiles, production methods and origins of your drink list’s various offerings with authority.

4. focus on flavor. While it’s true that millennials have a sweet tooth, evidenced by the growth of dessert-flavored vodkas, sweet is often an entry point into an adult beverage category. The millennial flavor portfolio is much broader than one might expect, typically ranging from sweet to spicy, and flavor often drives their drink selection.

5. Showcase what’s new at the bar. Compared to other age groups, Millennials are most likely to try a new drink. Differentiate your restaurant by offering innovative new cocktails involving the latest flavored rum introduction, the latest limited-edition beer or a recently released wine.

6. Do all this – at an attractive price. Here’s where it gets tricky. Millennials have the

By Donna Hood Crecca


N.C. RESTAURANT & LoDGING ExPo PANEL DISCUSSIoN: Increase Sales with the Hottest Trends in the Craft Beverage MarketCraft beverages are some of the hottest trends across the country and their popularity continues to grow. Are you attracting and keeping your customers with the latest offerings in craft? Hand crafted spirits, cutting edge craft beers, ciders and sours are flying off retail shelves and restaurant and bar menus. Have you gotten in the action? Join craft beverage experts for insights on the latest craft beverage trends and how you can increase your customer traffic and sales right now by updating your alcohol menu and engaging and educating your staff. Take away ideas you can implement immediately that will drive customers to your door. Tastings included in this lively and informative session.

Moderator: Margo knight Metzger of the N.C. Craft Brewers Guild

Panelists: Robert Poitras of Carolina BreweryScott Maitland of Top of the HillErik Myers of Mystery Brewing

least discretionary income but are demanding in the flavor and experience department. To satisfy both, engineer your drink menu carefully. Provide a variety of products and flavors with an eye toward driving high-volume/high-profit beverages while also offering unique libations that set your drink program apart from the restaurant across the street. Be strategic in your drink promotions (adhering to local regulations regarding such promotions). Millennials are a challenging generation, but with the right offering, its members will embrace one of the more profitable sections of your menu: adult beverages. z

Donna Hood Crecca is a Senior Director at Technomic, Inc.

This is a condensed article. Read the full version at www.ncrla.org/pouringprofits.


Where I grew up there was a small tailgate farmers market Saturday mornings in the parking lot adjacent to a grocery store. My mom and I shopped there sometimes, and I never really wondered whether the food sold there was safe. I didn’t think a whole lot about food safety and regulation until years later. My trust was based in the belief that if someone was selling food, they must know what they are doing, and I didn’t have to worry about it.

When I was a teenager, I had lots of trust – and I still do.

The North Carolina food Code provides the structure for the trust in the restaurant industry. The regulation sets the rules for chefs and operators to work within to keep patrons safe. But the Code doesn’t allow for lots of specialized processes – things like fermenting vegetables, smoking meats for preservation or cooking using sous vide techniques.

Not being in the Code doesn’t make these processes impossible, just that an application for a variance including how the operator will follow a systematic approach – Hazard Analysis Critical Control Point (HACCP) to manage risks is needed.

HACCP is a systematic, step-by-step approach to food safety and focuses on reducing evidence-based risks through a formal framework. Identified potential risks are defined, controlled and monitored by operators following a plan. The concept of HACCP was developed in the early 1960s by NASA in conjunction with Natick Laboratories and the Pillsbury Company in an attempt to supply safe food products to be used in space travel.

A HACCP plan starts with a flow-chart of how all the ingredients come together and make the final product (something like yogurt, sausage or sushi rice). Operators identify where, how, by whom and with

what equipment the process will be carried out. using the food flow, hazards that are likely to occur (like Bacillus cereus in rice) are identified and critical control points (CCPs) identified. CCPs are those points in a process where a hazard can be limited, and are usually things like cooking or acidifying. Science-based validated limits are set on the CCP (“must reach a pH of at least 4.6” for example) and monitoring procedures established (like using a pH meter). A HACCP plan also prescribes the corrective actions for when something goes wrong. Ideally someone really, really familiar with the business prepares the plan.

While it may seem like they are a lot of work, HACCP plans that are correct and followed are effective.

My teenage trust in food safety was based on everyone involved in food doing something. I just didn’t know what. My current trust in food safety is a bit more refined: I believe that the person who is making my food has identified likely hazards, manages them and reduces my risk of illness. HACCP provides the framework for my trust. z

Join Dr. Ben Chapman and Dr. Dana Hanson for a HACCP training session at the N.C. Restaurant & Lodging Expo. This session will take place from 2-6 p.m. on Monday, Sept. 21, at the Raleigh Convention Center. The $150 registration fee includes an expo hall badge. Go to www.ncrl-exppo.com for more details.

Why You Need an Airtight HACCP PlanIDENTIfy HAzARDS, MANAGE THEM AND REDuCE ILLNESS RISK

HEAlTH SAFETY NEwS Dr. Ben Chapman


In an industry with high costs and low margins, it’s important to make the most of available resources to control costs.Labor is expensive, but how can labor costs be lowered without sacrificing service level and customer satisfaction? These labor scheduling best practices help manage schedules and lower costs.

1. Create a forecast by looking at historical sales trends. Historical sales trends remove the guesswork from what you can expect to sell. Occasionally, a large party will walk in at closing and you will need someone to stay late, but more often than not, historical trends are a good indicator of labor needs. Pay attention to daily peak hours to see where you can scale back labor. for example, do you have a slow sales period in midafternoon between the lunch and dinner rush? Also, notice seasonal trends. When the patio is closed, you will not need staff to attend to it.

2. Mitigate labor by staggering the shifts. Increase labor as sales increase throughout the day. If each shift starts out slowly and builds sales, overlap labor so that employees are on the clock only when you need them. This practice also allows you to rotate opportunity.

3. Pay attention to part-time versus full-time employees. If you track full-time and part-time employees for benefits or ACA compliance, you need to be mindful of who should be scheduled as full- or part-time. Historical labor trend tracking helps you determine which employees have full-time or part-time status.

4. Honor employee time-off requests and preferences. Approving employee time-off and availability requests goes a long way toward building employee satisfaction and retention. Labor schedules that are mindful of employees’ lives outside of work create good will, lower turnover costs and can lead to happier employees. As a result, guest satisfaction increases.

5. Schedule to employee strengths. Know who your “rock stars” are, and make sure they’re on your busy shifts. But also note who excels at small talk or upselling to an empty restaurant. At lunch, it may be more important to have someone who is quick and efficient, and at dinner you may want someone who is more of a schmoozer.

6. Cross-train employees. Ensure that you have sufficient flexibility to react to any situations that arises. Cross-training also leads to a more cohesive employee team that has a chance to see each other’s tasks and roles first-hand.

7. Consider total labor cost. In addition to regular hours worked, labor costs also include overtime, double-time, shift or employee meals and drinks. If you live in an applicable area, special pay may also be included. If any of these costs apply to your business, consider the outcome when creating your schedule.

Scheduling is the backbone of your labor hours. Controlling the schedule can help streamline labor costs, lower business costs and increase employee productivity and satisfaction. z

Robert D’Ambrosia is president and CEO of Ctuit.

7 Ways to Streamline Labor SchedulingSCHEDuLING IS THE BACKBONE Of yOuR LABOR HOuRS

BEST PRAcTIcES By Robert D’Ambrosia


Reports of foodborne illness or objects found in food can create liability for restaurants, retailers and hotels, in addition to causing damage to the brand and negative publicity. North Carolina has a number of laws and regulations intended to help keep food safe. Effective Sept. 1, 2012, North Carolina adopted the 2009 food Code promulgated by the united States food and Drug Administration. According to the fDA and the Centers for Disease Control and Prevention, the 2009 food Code was intended to establish processes and interventions to mitigate known risk factors for foodborne illness and to be used by state, city, and county agencies that regulate restaurants and other foodservice operations. Including North Carolina’s amendments, additions, and deletions to the 2009 food Code, these administrative regulations, known as the Rules Governing the food Protection and Sanitation of food Establishments, are found in the North Carolina Administrative Code at 15 NCAC 18A.2650, et seq. (“N.C. food Code”).

The N.C. food Code contains technical requirements for operating a food establishment (including pushcarts and food trucks), such as storage, cooking and holding temperatures, requirements for labeling and storing sanitizers and cleaning products, personal cleanliness and hygiene of employees, inspection and re-inspection guidelines, proper display of grade cards, and labeling requirements for packaged foods. The N.C. food Code falls within the purview of the Environmental Health Division of the North Carolina Department of Health and Human Services, and a number of resources are available on its website www.ehs.ncpublichealth.com.

The N.C. food Code also identifies some of the other administrative regulations and statutory provisions

North Carolina Laws that Help Food Stay SafeAVOID NEGATIVE PuBLICITy AND DAMAGE TO yOuR BRAND

lEGAl BITES

By Stephanie Gaston Poley, Cranfill Sumner & Hartzog LLP

that come into play if exposure to, or transmission of, an infection from any person, food or drink within a food establishment is suspected. The Commission for Public Health is required to establish a list of communicable diseases and conditions that must be reported. That list of diseases and conditions declared to be “dangerous to public health”, along with the reporting requirements for each can be found at 10A NCAC 41A.0101. Campylobacter infection, shiga toxin-producing E.coli, Hepatitis A, Listeriosis, and foodborne disease from “other and unknown causes” are just some of the diseases and conditions on that list that must be reported within 24 hours after they are suspected to exist. This subchapter also discusses the investigation required to determine the authenticity of reports and to identify persons for whom control measures may be required.

The North Carolina food, Drug and Cosmetic Act is another North Carolina law designed to help keep foods safe, in that, among other things, it prohibits manufacturing, selling, or delivering food that is adulterated or misbranded. The regulatory authority for the Act is the North Carolina Department of Agriculture and Consumer Services, and the provisions of the Act have a much broader reach than the N.C. food Code.

A food is “adulterated” if it contains any poisonous or deleterious substance which may render it injurious to health. If the substance is natural to the food, then it may not be considered adulterated if the quantity of the substance would not ordinarily render it injurious to health. While the Act specifically allows for civil penalties, injunctions, and even criminal charges as a result of a violation of the Act, evidence of violation of the Act is not negligence per se.

This September, celebrate National food Safety Month by getting up to speed on North Carolina’s laws that help food stay safe. you’ll be glad you did. z



a la carteA sampler of hospitality-related news stories

MOSHAKOS HONORED fOR INNOVATIVE ALE HOuSE DESIGNfive Star Retractable Systems, an Asheboro- based distributor and installer of retractable enclosures, roofing, skylight, window and screening systems, used the recently-completed Carolina Ale House location on Glenwood Avenue in Raleigh for a hands-on demonstration of their retractable systems. Architects throughout North Carolina were invited to experience dining in the third floor patio area of the restaurant with demonstrations of the retracting Solaglide Skylight roof, Panora View retracting windows and solar screens. This is the first installation of Panora View retractable windows in North America.

Lou Moshakos, president of LM Restaurants, Inc. was honored by five Star Retractable Systems, Libart uSA, Stoett and Libart International during the Trade Summit, with the presentation of a check designated for one of his favorite charities, Junior Achievement of Eastern North Carolina. z

AH&LA, NRA TO RETuRN TO SEPARATE LEGISLATIVE CONfERENCESRecently, Katherine Lugar of AH&LA and Dawn Sweeney of the NRA issued a joint statement that the two organizations would return to having separate legislative conferences in Washington, D.C. The 2015 joint conference in April marked the first time the two organizations had joined together to bring members to Washington to meet with members of Congress. According to the statement, the two organizations “believe that having separate events, instead of a joint event, will alleviate the logistical challenges we encountered this year, and also provide two opportunities to impact Congress next year, an election year.” Dates and details for the two 2016 conferences will be released soon. z

BuILD Buzz fOR yOuR CHARITABLE PROJECTEnlist your employees to build energy that encourages guests to support your cancer walk, hunger relief campaign or other charitable project.

That’s how participants in Dine Out for No Kid Hungry raise thousands of dollars for hunger relief each year. Participating restaurants choose how to support Share Our Strength’s month-long campaign to end childhood hunger. Some donate a percentage of sales, others dedicate sales of a specific item, and others offer bounce-back coupons or gift cards for guest donations.

No matter how they choose to participate, all attribute their success to employee energy and support. Go to www.ncrla.org/giveback to learn how to get more for your charity of choice when you give back. z

GET THE SKINNy ON TRANS fATfollowing the food and Drug Administration’s decision to remove partially hydrogenated oils from its list of “Generally Recognized as Safe” ingredients, the National Restaurant Association is offering information to help operators better understand the rule. The fDA said June 16 it is removing PHOs, the main contributor of artificial trans fat in the food supply, from the GRAS list. Starting June 2018, restaurants, foodservice operators, manufacturers and others will no longer be permitted to sell items made with or containing PHOs without prior fDA approval. Joan McGlockton, the NRA’s vice president of industry relations and food policy, said during a recent NRA webinar that it’s important for restaurateurs to understand the new rules and work with suppliers to find PHO alternatives. McGlockton was joined in the July 9 webinar by attorney Martin Hahn of the Hogan Lovells law firm, Maggie Gentile, senior director of nutrition for food Directions, and Bob Collette, president of the Institute of Shortening and Edible Oils. Read more at www.ncrla.org/transfat. z


Thank you to Our Corporate PartnersCorporate sponsors support the endeavors of

NCRLA in a variety of ways. from sponsorships to funding events, advertising and more, NCRLA thanks

those who help make the association strong.

View our corporate partnership opportunities at www.ncrla.org/sponsorships.

for more information on how you or your organization can become a corporate partner of NCRLA, including the Hospitality Education

foundation and the NCRLA Political Action Committee, call 919-834-0098.

PLATINUM

GOLD

SILVER

new membersNCRLA welcomes new members

from across North Carolina

AlliedDistinction Hospitality, High PointEmpire Distributors of North Carolina, Inc., CharlotteNorth American Spirits & Wine Brokers, RaleighStevens foodservice, LLC, RaleighStockton Graham & Co, RaleighTNC Communications, Holly Springs

CVB/ChamberNash County Travel & Tourism, Rocky Mount

LodgingAloft RaleighEcono Lodge, fayettevilleOld Edwards Inn & Spa, Highlands

RestaurantBig Ed’s North, RaleighBiscuit Head, AshevilleCracker Barrel Old Country Store, Mount AiryEast Coast Wings and Grill, HickoryGalloway Ridge, PittsboroLifesaving Station, DuckThe Mason Jar Tavern, Holly SpringsNash Square Hospitality/Standard foods, RaleighPlatina’s Table, LLC, North WilkesboroRusty Bucket Restaurant and Tavern, CharlotteRye Bar & Southern Kitchen, RaleighVidalia Restaurant, BooneWorld of Beer, Greensboro z

Go to www.ncrla.org/membership to learn more about NCRLA and to download a membership application.


Earlier this year, Ten22 Publishing announced that its new book about Hwy 55 Burgers, Shakes & fries founder Kenney Moore is now available for purchase in every Hwy 55 location in the united States.The book, “Behind the Drive: A Story of Passion, Dreams, Demons, and Hwy 55, the World’s Next favorite Burger Joint,” has received high praise in early reviews and has been featured and excerpted by major media outlets, such as Business Insider.

“This book tells a great story that you’ll have a great time reading,” said author Brandon Sneed. “It’ll make you laugh, cry, cringe, cheer, all that good stuff good stories do. But I also think it can be more than that. I think this book can give you some hope if you need it, and be a really useful story that you hold onto for a long time.”

Moore opened the very first Hwy 55 in a mall in small-town North Carolina in 1991. It was called Andy’s Cheesesteaks & Cheeseburgers at the time, and its beginnings were humble: Moore cooked every burger by himself from morning ‘til night. And this was in full view of his customers. He couldn’t afford a traditional restaurant kitchen.

But Moore soon realized something. When you’re manning an open grill, you can greet everyone who walks in. you can chat with guests sitting at the counter. you can cook a family their meals fresh right in front of them, and they can watch the care you put into doing so. for Moore, that was what restaurants were supposed to be like: Neighbors bonding together over great service and tasty food.

Today, the chain has more than 100 open-grill diners across eight states and two countries.

Kenney Moore will share his secrets for making Hwy 55 a global success story during the Restaurant Confidential panel during the N.C. Restaurant & Lodging Expo, Tuesday, Sept. 22, from 1-2 p.m. The panel will be moderated by Jimmy Crippen of the Got to Be N.C. Competition Dining Series, and will include Phil friedman of Salsarita’s fresh Cantina, Mary Kotis of Kotis Holdings and Restaurant Investors, G. Patel of Eschelon Experiences, frank Scibelli of fS food Group. z

Kenney Moore of Hwy 55BOOK RECEIVES HIGH PRAISE AND ExCERPTED By MAJOR MEDIA OuTLETS

SEcRETS OF SUccESS


C. Ron Hinson, chairman, president and chief executive officer of S&D Coffee & Tea, received an honorary Doctor of Business Administration from Johnson & Wales university, Charlotte Campus at the school’s commencement ceremony on Saturday, May 23. Hinson was also a commencement speaker for the event.Hinson and fellow honoree Virginia A.S. Philip, wine director and master sommelier of The Breakers, Palm Beach, fla., are identified as “two recipients who have notable reputations in their fields and who are recognized for their distinguished careers and positive influences on their industry and community,” in a JWu statement.

“We are thrilled that Ron has been honored in such a fitting way, as his inspirational leadership counts him among an elite group of figures in American dining,” said John Buckner, VP of marketing for S&D. “He has put S&D Coffee & Tea at the forefront of the industry as the leading coffee and tea supplier to restaurants across our country. The Johnson & Wales honorary doctorate is a wonderful exclamation point recognizing his contributions in our business.”

S&D Coffee & Tea has been a long-time supporter of JWu’s Charlotte Campus, initially working with other local food and beverage companies to attract JWu to the area. for these efforts, the company was recognized with a named culinary laboratory – the S&D Coffee Beverage Lab. Through an ongoing partnership, S&D provides visiting lecturers, plant tours, and mentorship and career opportunities and hosts the school’s foremost recipe contest – the annual S&D Culinary Challenge. z

S&D’s Hinson Honored by Johnson & WalesPOSITIVE INfLuENCES AND INSPIRATIONAL LEADERSHIP By HINSON RECOGNIzED

MOvERS ANd SHAkERS

C. Ron Hinson speaks during the May 23 commencement ceremony at Johnson & Wales university in Charlotte.


Government decisions impact virtually every aspect of the hospitality industry, from the way food is prepared to how it is taxed. As a result, it is important to support candidates for public office who understand our businesses and realize a healthy hospitality industry translates into a stronger North Carolina economy.

Manteo to Murphy DinnerThere are many ways for you to help support NCRLA’s advocacy efforts, but few are more fun than the annual Manteo to Murphy dinner, hosted by The Angus Barn and Golden Corral. This year’s event will once again take place at The Angus Barn’s elegantly rustic Pavilion, which overlooks the property’s lake. Hospitality leaders from across the state will be there to mingle and sample signature dishes from our state’s top chefs. An exciting live auction – with prizes including destination get-aways and in-home meals created by top chefs – will benefit the National Restaurant Association’s Restaurant PAC. The silent auction will benefit NCRLA’s PAC, which works to keep your business interests top-of-mind to North Carolina lawmakers. Reserve your seat for this exciting and important evening by going to www.ncrla.org/manteotomurphy.

Please be aware that only individuals can donate to PACs in North Carolina. Corporations, business entities, labor unions, professional associations and insurance companies cannot contribute directly or indirectly to a PAC. It is also unlawful to contribute to a PAC under the identity of another or to give more than $5,000 to a single PAC per election. If you are making a contribution to NCRLA PAC, please make sure you comply with these and all other guidelines enumerated by state and federal campaign finance laws.

Charlotte BBQ Cook-OffIf you want to back the PAC but can’t make it to Manteo to Murphy, join Charlotte hospitality and political leaders for an old-fashioned BBQ cook-off

featuring succulent specialties from The Ballantyne, Harper’s Restaurant Group, Midwood Smokehouse and Sonny’s BBQ, topped off with mouth-watering desserts prepared by culinary students at Central Piedmont Community College. The event takes place Sept. 29 from 6-8 p.m. at the CPCC Philip L. Van Every Culinary Arts Center, 425 N. Kings Drive, in Charlotte. Register at www.ncrla.org/event/CharlottePACBBQ

To enter your restaurant in the BBQ cook-off, donate a silent auction item, or learn other ways you can participate, contact NCRLA Director of Government Affairs Steve Mange at [email protected].

If you would like more information about Manteo to Murphy, NCRLA’s advocacy efforts or becoming a member of our Government Affairs Committee, contact Government Affairs Director Steve Mange at [email protected] or 919-861-0942 z

Why You Should Support Advocacy Efforts In Raleigh And CharlotteSPECIAL EVENTS OffER GREAT fOOD AND A WAy TO SuPPORT THE PAC

Lizzy and Sean fowler of Mandolin with Sean’s father, Ted fowler, former president & CEO of Golden Corral

Van Eure and Chef Walter Royal of The Angus Barn

NCRLA President & CEO Lynn Minges with Sam and Lynn Hobgood of Big Ed’s

AdvOcAcY NEwS


for most companies with more than 50 employees, 2016 will bring significant new Internal Revenue Service employer reporting requirements.The goal of the employer reporting: To enable the IRS to administer the premium tax credit program and to ensure that certain employers offer coverage to full-time employees as mandated by the Affordable Care Act (ACA) in order to avoid potential penalties.

Preparation is the key to managing this additional workload brought on by the ACA for your HR, finance and Payroll teams. Planning is critical if you want to avoid potential penalties. Employers may be fined up to $3 million (generally, $250 per return) for failing to report the proper information to the government.

By Jan. 31, 2016, employers are required to report to full-time employees the months during which the employee was offered coverage, in addition to other information related to the coverage, such as the cost to the employee for employee-only coverage. An employer must also transmit this information electronically to the government by March 31, 2016. Paper transmittals will be due one month earlier.

New IRS formsThe ACA created new reporting requirements for employers. Beginning with the 2015 calendar year, employers will need to file returns with the IRS and also provide statements to full-time employees about health coverage the employer offered or did not offer.

Start Preparing Now for New IRS Reporting RequirementsPLANNING IS CRITICAL TO AVOID POTENTIAL PENALTIES

THE AFFORdABlE cARE AcT ANd YOU

To collect this information, the IRS created reporting forms:

IRS Forms 1094-C and 1095-C form 1094-C is a transmittal to the government by a company, summarizing whether it offered coverage to substantially all of its full-time employees.

form 1095-C explains to each full-time employee, and the government, whether coverage was offered to them, whether it met certain requirements, including whether the plan was “affordable” to them, and whether it provided minimum value. This form will be due to each employee by January 31, 2016.

Employers may be fined $250 per return for each 1095-C form that has not been provided to their employees. Penalties can increase to $500 per return in cases of intentional disregard.

Managing a New WorkloadThe new reporting requirement will create a substantial new burden on employers because employee information needed to populate the 1095-C form is often spread across separate technology platforms including payroll, benefits administration systems, and employee hour tracking.

Given the employer reporting requirements, companies with high turnover or seasonal employees should consider streamlining the distribution and collection of employee hours. z

Members of NCRLA seeking to better understand and manage their reporting requirements are encouraged to contact Todd Reider ([email protected] or 919-889-8168) at Marsh & McLennan Agency. Marsh & McLennan Agency is the exclusive partner of NCRLA and has created dedicated resources to support the hospitality industry.

By Todd Reider, Marsh & McLennan Agency

at your service, fall 2015

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