nov 2011 newsletterfinal-lorez

8/3/2019 Nov 2011 NewsletterFINAL-LoRez

1/12

NLRB Delays Poster Requirement until January 31, 2012

Te National Labor Relations Board has announced it is pushing back the date by which employers arerequired to post a new workplace notice o employees right to organize into unions.

Te NLRB says its notice-posting rule wil l take eect Jan. 31, 2012, rather than the original deadlineo Nov. 14, 2011. In a press release, the NLRB said it postponed the mandates eective date to allow

or enhanced education and outreach to employers, particularly those who operate small and mediumsized businesses.

Employers are now required to post a notice o employees rights with very specic guidelines in doing so, according to thenal rule on Notication o Employee Rights under the National Labor Relations Act (NLRA) issued by the NationalLabor Relations Board (NLRB).

Te rule mandates that every employer covered by the NLRA physically post a 11x17-inch notice o employees rights atconspicuous placesreadily seen by employees, including all places where notices to employeesare customarily postedand any employer that customarily communicates via intranet or internet with its employees as to personnel rules orpolicies must display an exact copy o the Notice on such site(s), or a link to the NLRBs web site which reads, EmployeeRights under the National Labor Relations Act.

Employers may download and print the poster romwww.NLRB.gov.

February 27, 2012aste o North Carolina

Pinehurst Resort, NC

February 28, 2012NCRLA Annual

Membership Meeting& Board o Directors

MeetingPinehurst Resort, NC

June 3, 2012Future o Hospitality

BenetAngus Barn Pavilion

Raleigh, NC

June 4, 2012Future o Hospitality

Gol ClassicNorth Ridge Country Club

Raleigh, NC

visitNCRLA.BIZor more details

Community

Calendar

www.NCRLA.biz

November 20One Community. One Vision. One Voice.

Continued on page 5

PAC Event Raises Funds to Protect Our Industry

Several hundred hospitality industry guestsgathered at the Pavilions at Angus Barn onMonday, October 24, raising over $150,000 orthe NCRLA and NRA Political action committees(PACs). Te evening was made possible by cohosts,the Angus Barn and Golden Corral, and attendees

were treated to delicious cuisine prepared bytalented North Carolina ches rom Manteo toMurphy, who traveled to Raleigh specically orthe event.

Among the attendees were corporate hospitalityleaders as well as independent restaurant andhotel owners/operators, each appreciating thesignicance o supporting the PACs and theimpact o the work that they do.

Guests participated in both silent and live auctionsor an impressive array o prizes including weekend getaways, restaurant gitcerticates and the best oerings rom North Carolina vineyards. All proceedsrom the auction go to the NRA and NCRLA PACs that work so diligently onbehal o the hospitality industry.

In 2011, the NCRLA PAC was instrumental in creating and/or advocating orlegislation including: workers compensation reorm, outdoor pool ence regulation,

small business tax breaks and billboard deregulation. NCRLA worked to deeathigher inspection ees, mandated paid sick leave and the local option tax bill.

Guest Ches line up or introductions


2/12

Axis Capital, Inc.

Coca Cola Bottling Company ConsolidatedD & S Caeteria

Dunes RestaurantFirst Colony Inn

In2Intive Inc.Mr. Fire Saety

Ortegaz Southwestern GrillUnited States Liability Insurance Group

WellBeing HygieneWhich Wich

Tank You - Renewing Members!

American ExpressAwul Arthurs Oyster Bar

Bannerman Contracting CompanyBarrys Cae

Basnights Lone Cedar CaeBoddie - Noell Enterprises Inc.

Carolina Cutlery, Inc.China Palace

Courtyard Statesville Mooresville / Lake NormanDarden Restaurants, Inc.

Fresh PointFroggy Dog Restaurant

Harord MutualJC Tomas Marketing Communications

Kens GrillLarrys Sausage Company, Inc.

New own Bistro & BarNichols Foodservice, Inc.

Piedmont Natural GasSFI Group, Inc.

Shefs Seaood & Co.Slice o Lie Pizzeria & Pub

Sysco Food Service O Raleigh, IncSysco Food Services o Charlotte

ri-Arc Food SystemsVillage Cae

THANK YOU, 2011CORPORATE PARTNERS

Current 3 Star PartnersIFH Foodservice DistributionOn of th 13 ast food

distibutos in th county.

SIA GroupSvin insuanc nds of

businsss and individuas

sinc 1975.

PepsiPhaps on of th most famous

bands on th pant.

S&D Cofee, Inc.

A adin US coff oast catinto th foodsvic industy, S&D

Coff svs som 100 miion

pounds of coff to mo than 70,000

customs in th US.

FHM InsuranceFHM Insuanc Company is on of

th odst and most xpincd

woks compnsation companis

in th Southast.

NC Hospitalityis the Ocial Publication o the

NOrTH CArOlINA reSTAUrANT

AND lODgINg ASSOCIATION

News Items andadvertising inquires:

laua Fok

emai: [email protected]

1 (800) 582-8750

rad NC Hospitaity Onin!

Visit

www.NCrlA.biz/Nwstt

www.NCRLA.biz


3/12

The changes were makingare more than skin deep.Weve changed our name rom U.S. Foodservice to US Foods. It refects a small,

yet very big change or us and or you.

Our new name and look are a refection o our passion or ood and the many

improvements now underway at US Foods. Our sales reps will soon be showing

you exciting new products and sharing new ood ideas. And were working on

making our service experience easier or you every step o the way.

At the new US Foods were dedicated to keeping kitchens cooking across

America. We think youll agree our passion is permanent.

Learn more at usoods.com

www.NCRLA.biz


4/12

Te 2011 NRA and NCRLA PAC Fundraiser at the Pavilions at AngusContinued from page 1

Tank you to guests, event hosts -- Angus Barn and Golden Corral,

the talented ches, and to those who most generously donated prizes or the auctions

Te Pavilions at Angus Barn Che Joe Lumbrazo and sous ches rom Backyard Bistro in Raleigh

Che Sam McGann rom Te Blue Point in Duck NCRLA Board Member Ken Conrad Guests perusing the silent auction

NRA Chair Sally Smith, NRA CEO Dawn Sweeney,

NCRLA Board Member Billy Sewell

Lee Conrad, NCRLA Chair Sterling Webster, Jane Webster

www.NCRLA.biz


5/12

Winstons Grill Celebrates 25 Years in Raleigh

When the statistics say that most restaurants wont survive the three-year mark,what keeps a restaurant around or the long haul? I you asked Charles Winston, Jr. and Wil ONeal, owners o Winstons Grille since 1986, theyd tell you itsabout sticking with the basics: quality ood priced reasonably, a clean and pleasingatmosphere and outstanding customer service.

As Winstons turns 25 years old in October, 2011, Winston and ONeal preer to

oat under the radar rather than have a big celebration. While theyre certainlyproud o the milestone, theyve never been prone too much ash or big marketingcampaigns. Happy customers have served as the best orm o advertising or therestaurant.

Te Winston Group had its beginning in the early 1960s when Charles Winston,Sr. and Tad Eure opened a steak house in Raleigh named Te Angus Barn. In1986, with his parents blessing and willingness to cosign a loan, Winston, Jr.and ONeal embarked upon Winstons Grille. Winston had graduated in Hotel/Restaurant Management at Florida State, and had grown up in the restaurantindustry; ONeal, a amily riend, had managed then Darryls in Greenville,another restaurant ormed under the Winston, Sr./Eure partnership.

Winston and ONeal, both in their mid-twenties at the time, had a vague concept or the restaurant, but admittedaccording to Winston, We didnt know what the hell we were doing.

What began as a white table cloth, ne dining establishment has gone through several incarnations over the years whiboth Winston and ONeal agree were necessary to help them realize what Winstons niche would ultimately be. Te durecognized just a ew short years ater opening that the industry was going toward a more casual, moderately priced mensomething that would be a departure rom the special occasion restaurant.

Te initial renovation in 1989 took us way more casual, said Winston. Tey worked and reworked recipes, trying nemenus that provided quality along with aordability. Despite the casual nature, customer service was always a cornerstoo Winstons as was reinvesting in their product.

Te concept did well enough or Winston to leave the restaurant in ONeals capable hands in 1993 and move down tAtlanta where he grew the restaurant company to include 13 Golden Corral restaurants. I learned so much rom beinpart o the Golden Corral organization, said Winston. Teyve got great management rom the top down with thattitude to do it right.

In 2001, ONeal and Winston decided to take Winstons Grille to a new level. Te closed their doors during August anSeptember, completely redesigning the interior and much o the exterior o the building. Employees stayed on to he

with the construction, and the result is the restaurant you see today, eaturing upscale American cusine in a casual settinWinston moved back to Raleigh in 2005 and he and ONeal are hands-on owners that youll see in the restaurant daily

When asked what they are most proud o with the business, Winston oers up that paying back every personal loan thwere ortunate enough to receive was important. Both men agree that their employee longevity provides a great sense accomplishment and is a huge part o Winston Grilles success. Were like a amily here; weve got managers that ha

been here 10-15 years and kitchen sta that have been with us or 20. Im proud to say that we oer health insuranbenets to our employees, covered at 70%, said Winston,

Winston and ONeal are excited about the hiring o their new che, Cli Vogelsberg, a graduate o CIA with experienat Sullivans, 42nd Street and Solas. While were pleased with our current menu, Cli brings a resh creativity that wserve us well. Our cooks are hungry or leadership and knowledge.

Te men have certainly seen their share o challenges with what Winston reers to as their tweener location and withe recent economic conditions. We havent raised costs, but weve made smaller dishes at lunch, increased the oering popular menu items like our salads, and ocused on quality,said ONeal.

wenty-ve years later, theres no secret to ormula or restaurant success. Te key or Winston and ONeal has bereinvesting in their product and sta, and sticking to what they do best: attending to their customers.

www.NCRLA.biz


6/12

Surveys o restaurant operators and consumers tell the samestory when amilies dine out, parents are increasinglylooking or healthier options or their children. Te NationalRestaurant Association created the Kids LiveWell program

to help restaurants highlight those healthul meal choices, and to connect consumers with Kids LiveWell restaurants.

Te Kids LiveWell program was developed by the National Restaurant Association, in collaboration with Healthy Dining,a group o registered dieticians who have worked closely with the industry or two decades. Healthy Dining providesreputable third-party verication, as well as consultation services to help restaurants create items that meet the KidsLiveWell criteria. Te program also provides an array o promotional materials to help identiy and market Kids LiveWellmenu items, both in store and online. Te July launch o Kids LiveWell generated nearly 200 million media impressionsnationwide, with extensive coverage on television, radio, newspaper and in social media. As the program continues toadd to the more than 35 participating companies and 22,000 locations nationwide, consumer and media interest in theprogram is expected to continue to grow!

Participating restaurants will receive: Placement on the nationwide search engine HealthyDiningFinder.com, which is easily accessible by zip code, city/

state or type o cuisine (coming soon a Kids LiveWell Smartphone App!) Promotion o the Kids LiveWell program by the National Restaurant Association and Healthy Dining in media

stories, on the Associations website (www. restaurant.org), through our state restaurant association partners, and inother public events

A toolkit o marketing materials, including an icon that can be used on menus to indicatehealthier choice items on your menu, window decal, downloadable table tents and more

o participate, restaurants must:

Oer at least one ull meal that meets established nutrition criteria Oer at least one other individual menu item that meets established nutrition criteria that

can be oered as a side or substitute with other meals Display nutrition inormation o the ull meal and individual menu item or make it

available upon request Promote/identiy these healthul menu options

Join the thousands of restaurants in the Kids LiveWell program,making the healthful choice the easy choice for parents!

A Kids LiveWell meal provides the ollowing:

600 calories or less 35% o calories rom total at

10% o calories rom saturated at < 0.5 grams trans at (articial trans at only) 35% o calories rom total sugar 770 mg o sodium Essential nutrients or a well-balanced meal; each

meal must contain two sources o either ruit,vegetables, whole grains, lean protein or low-at dairy

*Please note, there is a nominal ee charged byHealthy Dining to participate in the program.

Individual and side items eligible with:

200 calories or less 35% o calories rom total at

10% o calories rom saturated at < 0.5 grams trans at (articial trans at only) 35% o calories rom total sugars (added and natura

occurring) 250 mg o sodium Essential nutrients to contribute toward a well-balanc

meal; each individual side must contain a source either ruit, vegetables, whole grains, lean protein low-at dairy

o learn more, visit: www.restaurant.org/KidsLiveWell

www.NCRLA.biz


7/12www.NCRLA.biz

7

Upcoming ServSafe Classes in North Carolina

Did you know you can nd upcoming ServSae classes inyour area by visiting the NCRLA website? By having amanager complete ServSae certication, your oodserviceestablishment can receive a 2 point bonus on your nexthealth inspection!

Here are a listing o just some o the upcoming ServSaeclass dates by county in North Carolina; or a morecomplete listing, including times and contact numbers orthese class listings, visit NCRLA.biz/servsae!

GuilordNovember 14-15December 12-13

MecklenburgNov. 30 Dec. 1New HanoverNov. 30 Dec. 1

BuncombeNovember 16-17

CabarrusNovember 15-16December 7-8December 13-14

DurhamNovember 22-23

WakeDecember 5-6December 6-7

704-574-8112

Need to have a class listed?Send it to NCRLA via

[email protected] and we willput it on our website!

Instructors: We need your dates or 2012 classes!


8/12

Managing Your Online and Social Media Presence

From che to manager, bookkeeper to plumber, restaurateurs wear many hats in theirbusiness. In todays ever changing landscape, restaurateurs now have to add another titleto their resume - Online Marketer. Te explosion o social media and online solutions

provide a antastic opportunity or restaurants to engage their guests and grow loyalty andsales. Te challenge lies now in the questions o what should I be doing?, how should I be doing it? and who should bdoing it?. Te answer is as simple as putting together a recipe book, with 5 easy steps to accomplish success in managin

your online presence.

Ingredient 1: Claim Your Online PresenceIt is easy to get lost in the conusing online marketing landscape. Key is to keep it simple. Focus on two main areas presence and engagement. Tere is a lot o inormation on the web regarding your business, whether you have placed there or not. Make sure that you take ownership o your online presence by developing or claiming your own page on sitesuch as Google, Bing, Yelp, Facebook, witter, Foursquare and rip Advisor. Each site has very easy to ollow instructionto claim your business and ensure that all o your restaurants inormation is accurate. Claiming your presence on thessites will make your business easier to nd in the search engines and will help potential new guests nd you.

Ingredient 2: Manage Your Online PresenceNow that you have claimed your presence, your online reputation is the rst thing that potential new customers viewto help them in the decision making process on whether to requent your restaurant or not. Open an account with anapplication such as Hootsuite that will allow you to stream all o your social media sites into one easy to view page. In thi

way, you can monitor and respond to guest comments on Facebook, witter, LinkedIn, etc., rom one central platormNext is to take the time to pay attention to the reviews on sites such as Yelp, Urbanspoon and Zagat. 85% o these review

will be positive, but it is how you respond to the negative ones that will strengthen your relationship with your guests.

Ingredient 3: Build Your Online AudienceBuilding an online marketing database today is imperative. Without it, you will all behind the crowd or sure. Te poweo our marketing message now belongs to the consumer, so establishing a strong permission-based database is the key tgaining a positive return on investment or your restaurant. Te core constant that all consumers must have to participat

in all o their social media and online activities is an email address. Build your email list with in-store enrollment tacticully educating your sta on the importance o capturing email addresses. Build your ollowing online as well, on Facebooand witter. Oer incentives and promotions to gain Likes and Followers that will eventually also enroll in your e-clubDont orget to integrate solutions like online ordering and Openable. Goal is to unnel all o the guest data online romall o your sources into one clean easy to access database.

Ingredient 4: Engage Your Online AudienceNow the un begins. You have built your online presence and developed a viable online database. Now is the time tstart engaging your guests to build guest loyalty and increase their requency in your restaurant. Start with loyaltycommunications, thanking those most loyal guests or their patronage by oering VIP experiences and targetecommunications on key events such as birthdays and anniversaries. Plan on 1-2 promotions via email a month that arocused on guest appreciation, not just a discount. Use Facebook and witter or your daily guest engagement. Oer trivicontests, witty commentary and live event inormation. Have un with it, dont be boring.

Ingredient 5: Keep Score o Your Online CampaignsJust like a new menu item, you keep track to see how it sells. Same concept applies here. When you launch a promotioor campaign to your online database, keep score on the results. rack the number o messages sent, oers redeemed, coso campaign, discounts and o course net sales. Ten report back to your sta the success o the campaigns which urthetheir condence in helping you build your database.

With investing some time and energy in establishing your online presence, you will set your restaurant up or a successurun during this social media era. Plan on 4-5 hours per week at the start, which should settle down to 2-3 hours per weeonce you have your presence established.

o be connected with a Fishbowl representative to discuss your electronic marketing solutions, contact NCRLAMember Services Manager, Jill LaBombard at 800.582.8750 or [email protected].

www.NCRLA.biz


9/12

Lower Your Processing Costsand Build Your BusinessWeve negotiated a great rate with First Data for

payment processing, available only to our members.

The agreement offers numerous benefits including:

gMoney-saving price structure for all credit and debit

card transactions

gEasy implementation and training

gOne convenient statement, incorporating all card

transactions

gOnline reporting and toll-free customer support 24/7

gAccept more payments, lower processing costs and

build your business

To begin processing today, call First Data at1-800-482-1706. For more information, visitFirstDataPartners.com/sra/northcarolina

Follow us on

social media!

facebook.com/NCRLA

Twitter: @NCRLA

You can also like

Taste of NorthCarolina!

Looking to Grow Your Restaurant Concept? Burlington, NC Wants You!

Te Burlington Downtown Corporation is proud to announce, Te Next Great Place,a contest to bring the brightest lights in boutique dining and retail to Burlington, NC.

EligibilityContestants must be experienced entrepreneurs with proven business managementexperience and a record o success in the retail or ood service industry.

Te winner or winners will receive:

One year o ree rent, valued at up to $25,000 Up to $15,000 in business up-t assistance Up to $3,000 in marketing assistance Business counseling valued at $1,200

How to Enter:Te Burlington Downtown Corp. will be accepting video submittals until Jan. 5, 2011Videos should be no longer than 2 minutes and include the ollowing inormation:

Proposed Business Concept arget Market Space Needs Management eam and Experience Business Justication (How your business will benet downtowns existing business

mix, ll an existing need, draw new customers, and attract additional businesses

For more inormation visit www.thenextgr8place.com

www.NCRLA.biz


10/12

Hav Nws? Has you businss won a cnt awad?

NCRLACommunitynews One Community. One Vision. One Voice.

www.NCRLA.biz0

Te ISHAE Annual Winter Conerencewill be held December 6-8, 2011 at thebeautiul La Jolla Shores Hotel in La Jolla, CA. Join your peers or this one-o-a-kind educational experience, where you will gain valuable industry insight,engage in highly useul discussions and sessions, and enjoy networking with your

peers. Tis years ISHAE Winter Conerence will bring together a balance oeducation, networking and un!www.ishae.org

Both oupelo Honey Caes locations have been designated a wo StarCertied Green Restaurant by the Green Restaurant Association, the nationalnonprot that specializes in helping restaurants to become more environmentallysustainable. upelo Honey sta spent about ve months pursuing thecertication, which is based on specic requirements in water efciency; wastereduction and recycling; sustainable ood; responsible energy consumption;environmentally sound disposable products; and chemical and pollutionreduction.

Foodservice distributor Pate Dawson Companyannounced thatDavid Stanseld has been named president o the company. Stanseld, alongtime veteran o the ood distribution business, previously served as presidento IFH and prior to that was with Krat/Alliant Foodservice where he progressedrom sales to president o several operating units. He has served on the boardso directors o the International Foodservice Distributors Association, UniPro,and the North Carolina Restaurant & Lodging Association; and on the boardo trustees or the NC Hospitality Education Foundation. Stanseld is also anoutside director o VIP Foodservice in Hawaii.

Te National Restaurant Association has earned American NationalStandards Institute accredition or its ServSave Food Handlertraining and assessment program. A Caliornia law makes accredited ood saetytraining mandatory or all restaurant employees who handle, prepare or storeood.

North Carolina Hardees restaurants sponsored a regional undriser runningthrough Veterans Day to provide educational scholarships or children o allenFort Bragg soldiers, while providing customers great discounts on Hardeesmenu items. Te in-restaurant undraiser is part o the Stars or roops program

launched byCKE Restaurants, parent company to Hardees and Carls Jr., insupport o the nations military amilies and veterans. Tis is the second year thatBoddie-Noell Enterprises, Hardees largest ranchisee in North Carolina and theU.S., has organized a undraising campaign or the Patriot Foundation.


11/12www.NCRLA.biz


12/12

One Community. One Vision. One Voice.

www.ThTastofNC.cMade in North Carolina!

C

6036 Six Forks Road

Raleigh, NC 27609

Phone: (919) 844-0098

Bcom a Fan of th Tast of

Noth Caoina on Facbook!

W ttin you tast buds ady fo 2012!

Mnu Hihihts fom th 2011

Tast of Noth Caoina

STATION 3

Inland Seaood Cornmeal Crusted Carolina Classic Catsh TacosNapa Cabbage Slaw

Pickled Okra Chow Chow

Texas Pete Aioli

Foothills Brewing Hoppyum IPA & Torch Pilsner

Childress Vineyards Trio White Blend & Cabernet Franc 2008

Fsh Point

FreshPoint is North Americas leading and most re-spected resh produce distributor. Were passionate

about our products, some o the nest and reshest

youll nd available day aer day. Were passionate

about how we do business. With integrity. With in-

novation. With eciency. Most important, Fresh-

Point is passionate about your success.

www.FreshPoint.com

2

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