At Your Service, Summer 2014

Official Magazine of North Carolina Restaurant and Lodging Association

Serviceat your

JUNE 2014 Issue, Vol. 3, Issue 2www.ncrla.org

Grease Trap Dangers

Streamlining Alcohol Payment

ProStartToday’s Workers, Tomorrow’s Leaders

Letter from the Chair and the PresidentNCRLA Chair Joel Griffin and President/CEO Lynn Minges

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

Welcome New MembersNCRLA welcomes several new members from across North Carolina

A la Carte A sampler of hospitality-related news stories

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in every issue

ProStart NewsWhy you should support ProStart and hire its graduates

What’s CookingDavie County High School’s winning Creole Shrimp & Cucumber Canapés

Food Safety NewsProtect your business and staff with ServSafe

Scoring with Social MediaWhy every restaurant needs a mobile website

The Sound of Music11 questions about music licensing

Movers and ShakersThe Moshakos family continues to grow LM Restaurants

A Messy BusinessDanger lurks below in grease traps

Secrets of SuccessRestaurant and Lodging Employees of the Year are true “Stars”

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features

table of contents THANK YOUNCRLA thanks its 2014 Corporate Partners

NCRLA ExECUTIVE BOARD Of DIRECTORS JOEL GRIffIN, ChairGriffin Stafford Hospitality

JIMMY SIzEMORE, Chair-ElectJP Steakhouse, LLC

RANDY KOLLS, TreasurerWashington Duke Inn & Golf Club

LANCE TRENARY, SecretaryGolden Corral Corporate

BRAD HURLEY, Immediate Past Chair42nd Street Oyster Bar & Seafood Grill

VINAY PATELTravel & Tourism Board RepresentativeAH&LA Representative SREE Hotels, LLC

BILLY SEWELLNRA RepresentativePlatinum Corral, LLC

LYNN D. MINGES President and CEONCRLA

fRANK GRAYGeneral Counsel and LobbyistJordan Price Wall Gray Jones & Carlton, PLLC

On the Cover: Tyesha Oglesby (left) and India White (right) from Iredell-Statesville Career Academy and Technical School in Troutman compete during the N.C. ProStart Invitational in Durham.

6 A t Y o u r S e r v i c e J U N E 2 0 1 4

At the North Carolina Restaurant & Lodging Association, we are tenacious advocates for your business. As a member of NCRLA, you help to underwrite our work on your behalf and you join other restaurant and lodging sector partners in helping to insure that your businesses continue to operate in a favorable climate.

As the N.C. General Assembly returns to Raleigh for their 2014 Short Session, we pledge to be there helping to insure that policy-makers understand the effects of legislation on your business. And, we will keep you up-to-date and be here to answer your questions. We will notify you of critical policy developments through special Action Alerts, and, our weekly View from Jones Street e-newsletter will keep you informed and engaged throughout the session.

We have and will continue to support pro-business candidates and legislation through grassroots issue and advocacy campaigns and the NCRLA Political Action Committee. Key issues on our radar include:

u Labor and wagesu Health careu Taxationu Workers compensationu Health department regulationsu food and safetyu Alcohol beverage control, and u Tourism

Our expert staff is always here to answer questions or to assist you with advice on legal, research, regulatory, policy and food safety issues.

Your continued partnership and support will help to insure that we speak with one loud voice in helping to champion our $18.8 billion North Carolina hospitality industry.

Joel Griffin Lynn D. Minges

At Your ServiceVolume 3, Issue 2An official publication of the N.C. Restaurant & Lodging Association©

OUR STAffPresident & CEOLYNN D. MINGES

Chief Operating OfficerALYSSA BARKLEY, IOM

Membership Coordinator/Office ManagerKRISTIN WORRELL

Marketing & Communications ManagerKAREN A. MANN

Education Programs ManagerRANITA BULLOCK

General Counsel & LobbyistfRANK GRAY

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

letter from the chair and CEO

Operating in a favorable climate

8 A t Y o u r S e r v i c e J U N E 2 0 1 4

ProStArt NEwS

ProStart Leads the way

The air inside the Durham Convention Center is thick with tension. In a room that normally serves as a ballroom, several groups of white-jacketed high school culinary students busily work at their own make-shift cooking stations at the N.C. ProStart Invitational. There’s chopping, clattering, sizzling and murmuring as students struggle to finish their creations in the allotted hour. Among them walk judges with clipboards, carefully noting everything from proper hand washing techniques to knife skills. In a cordoned-off area sit each team’s supporters: family, friends and teachers who are barred from giving advice once the competition is underway.

In another room at the convention center, a panel of judges intently listens as management students make their pitch. They’ve spent months brainstorming, researching and perfecting a can’t-miss concept for a new restaurant. They have what they believe is a winning name, attractive décor concepts and an enticing menu. Soon they’ll find out if the judges agree.

Developed by the National Restaurant Association Education foundation, the two-year ProStart program reaches more than

95,000 students in 1,900 high schools across 48 states, the District of Columbia, Guam and U.S. military bases. The program introduces them to the career opportunities available in the restaurant and foodservice industries, and teaches them the restaurant management and culinary arts skills needed to launch their futures. It also serves the hospitality workforce by providing a steady stream of skilled employees to work in all aspects of a restaurant operation.

In North Carolina, 1300 students are served by ProStart and supported by the N.C. Hospitality Education foundation.

“ProStart opens the door to rewarding restaurant industry careers for tens of thousands of students each year and provides a platform for students to develop their passion for restaurant management and the culinary arts,” said Dawn Sweeney, President and CEO of the National Restaurant Association and National Restaurant Association Educational foundation. “These students’ considerable skills and talents are demonstrated at the National ProStart Invitational.”

Previously North Carolina collaborated with South Carolina to hold a combined Carolinas

The two-year ProStart programreaches more than 95,000 students in 1,900 high schools across 48 states, the District of Columbia, Guam and U.S. military bases.

By Ranita Bullock

NCRLA’s signature training program develops the hospitality industry’s workforce while shaping its next-generation leaders.

J U N E 2 0 1 4 A t Y o u r S e r v i c e 9

ProStart Leads the way

ProStart Invitational in Charleston. The inaugural N.C. ProStart Invitational, which took place March 24 at the Durham Convention Center, was the culmination of years of efforts to bring an invitational to our state. This event wouldn’t have happened without the generous support of sponsors such as Golden Corral, US foods, Ecolab, Sysco, Griffin Stafford Hospitality and Pinehurst Resort. These businesses understand the importance of supporting ProStart and the benefits of hiring its graduates.

“The ProStart program not only prepares future graduates for the hospitality industry by teaching them basic kitchen skills as well as encouraging imagination and critical thinking, but even more importantly it develops an enthusiasm among the students for a career in the industry,” says Golden Corral COO Lance Trenary. “When a potential candidate is enthusiastic about the position and loves the field they have chosen, there is no limit on the level of success they can achieve!”

“These students are the future of our industry,” adds Pinehurst Senior Vice President and General Manager Scott Brewton. “All of us who have achieved some level of success in the business should feel an obligation to support, mentor, educate and employ those that wish to follow in our footsteps.” z

1. Culinary team from Swansboro High School Judges from Ecolab and the Art Institute

2. Davie County High School Management team Emberly Parker, Collin williams and Sabrina Dulaney

3. Culinary team from Northside High School

4. Michael Martino, Sheraton Imperial Hotel & Convention Center Chef teresa Fox and Chef Ashlyn Smith, Art Institute of raleigh-Durham

5. Davie County Management team Emberly Parker

when a potential candidate is enthusiastic about the position and loves the field they have chosen, there is no limit on the level of success they can achieve!

– Golden Corral COO Lance Trenary

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1 0 A t Y o u r S e r v i c e J U N E 2 0 1 4

ProStArt NEwS

By Ranita Bullock

Aspiring hospitality leaders from 43 states competed in Minneapolis, Minn., from May 3-5 for the 13th Annual National ProStart Invitational.The National ProStart Invitational is the country’s premier high school competition for restaurant management and culinary arts. North Carolina was represented in the competition’s two distinct categories by Davie County High School of Mocksville (culinary arts) and Watauga High School of Boone (restaurant management).Both teams advanced to the National Invitational following first place wins at the N.C. ProStart Invitational, which was held in Durham in March.

Both teams were eager to represent their schools and state with pride. The journey to nationals consisted of a lot of practice, a boot camp led by NCPI judges and Johnson & Wales University instructors, and dedication from the students and teachers.

Students took full advantage of the many opportunities at the National ProStart Invitational by networking with other students and industry professionals. for students, the competition helped

open their eyes to the vast career options available in the industry. The competition was also a time for students to have fun, showcase their skills, build confidence, explore and learn.

In the end, Simon Sanchez High School of Guam took first place in the culinary arts competition and Rockwall High School of Texas took first place in restaurant management. The top five teams from the culinary and management competition were awarded generous educational scholarships to help further their careers in the restaurant and

foodservice industry. More than $1.4 million in scholarship funding was awarded to students by the National Restaurant Association Education foundation and leading academic institutes.

NC HEf and NCRLA offers thanks to Golden Corral, Platinum Corral, US foods, Ecolab, LM Restaurants, LongHorn Steakhouse, C’est si Bon Cooking School and Johnson & Wales University for their support and for

sponsoring North Carolina teams for the National ProStart Invitational. The 2015 National ProStart invitational will be April 17-19, 2015 in Anaheim, Calif.

for more information about the ProStart program visit www.ncrla.org/prostart or contact Education Programs Manager Ranita Bullock at 919-844-0098 ext. 017 or [email protected]. z

N.C. ProStart Students Compete in Premier High School Culinary CompetitionSHOWCASING SKILLS AND BUILDING CONfIDENCE

The North Carolina teams at the National ProStart Invitational in Minneapolis

J U N E 2 0 1 4 A t Y o u r S e r v i c e 1 1

CREOLE SHRIMP & CUCUMBER CANAPéS

Ingredients (Yield: 24 servings)1/2 cup ketchup2 tbsp. Creole rub, divided1 tbsp. finely chopped onion1 tbsp. finely chopped green bell pepper1 tbsp. finely chopped celery1/4 tsp. hot pepper sauce4 oz. cream cheese, softened1 seedless cucumber24 cooked medium shrimp (41-50 per lb.), peeled and deveined, tails removed2 tbsp. finely chopped fresh parsley

Make ahead: The cocktail sauce and cream cheese mixture can be made up to 2 days in advance. Cover and refrigerate until ready to use.

1. Combine ketchup, 1 tbsp. of the rub, onion, bell pepper, celery and hot sauce in a small bowl.

2. Combine cream cheese and remaining rub in small mixing bowl; mix well.

3. Cut cucumber on a bias into twenty-four 1/4-inch-thick slices.

4. fill a pastry bag or ziploc bag with cream cheese mixture. Snip off the tip of the pastry bag or corner of the ziploc bag.

5. Pipe cream cheese mixture evenly over centers of cucumber slices. Place cooled shrimp over cream cheese mixture; spoon cocktail sauce over shrimp. Garnish with parsley.

Nutrients per serving: (1 appetizer): Calories 30, Total fat 1.5 g, Saturated fat 1 g, Cholesterol 5 mg, Carbohydrate 2 g, Protein 2 g, Sodium 80 mg, fiber 0 g

Davie County High School’s Winning Creole Shrimp & Cucumber Canapés

wHAt’S CookINg


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.

Septemberfood Safety Awareness MonthOctober 5-8, 2014AH&LEf Golf Classic, The American Club, Kohler, Wis.October 27, 2014Board of Directors Meeting, The Angus Barn, Raleigh

upcoming events and webinarsNetwork with North Carolina’s hospitality industry

leaders at one of NCRLA’s upcoming events

October 27, 2014Manteo to Murphy PAC Event, The Angus Barn, RaleighNov. 2-3, 2014future of Hospitality Benefit and Golf Classic, North Ridge Country Club, RaleighNov. 7-11, 2014AH&LA fall Conference held with the International Hotel, Motel + Restaurant Show and BDNY Jacob K. Javits Convention Center, New York, N.Y.

Visit www.ncrla.org for more information and event updates. z


By now all members of the North Carolina foodservice industry should be familiar with the recent fDA food Code adoption, which requires you to have a ServSafe Manager-certified person in charge on every shift. This requirement is worth two points on your health inspection score, so make sure you check out www.ncrla.org/servsafe to register for a class or the online program. As a result of NCRLA’s work to ensure our state follows the prescribed guidelines from the ServSafe program, the ServSafe Manager certification is now valid for five years in North Carolina.

You can also train your non-management, line-level and service staff with a basic, inexpensive version of the Manager training, known as ServSafe food Handler. This quick training program lasts two to four hours in a classroom setting or two to six hours if taken online. ServSafe food Handler follows the information taught in the Manager training, but at an easier-to-understand level with a short quiz at the end. Individuals who pass the quiz will receive a ServSafe food Handler certification that is valid for three years.

food allergies are an emerging issue in the food service industry. Operators need to understand this

issue and provide proper training for their staff. At NCRLA, we are receiving more calls from the public about issues related to allergic reactions when dining out. ServSafe has answered the call for the need to educate our industry and created ServSafe Allergens. This training program is designed specifically for managers, supervisors, chefs, cooks, servers and all food handling positions. ServSafe Allergens trains staff on the most common food allergies: cross contamination, the danger of serving

an allergen to a susceptible customer and ways to confidently communicate with customers regarding food preparation so reactions can be properly avoided. This course only takes about 90 minutes online with a 30-question quiz. Individuals will receive a course certification that is valid for three years for passing the quiz. One of the biggest benefits of the training is protecting your brand, your staff and your customers.

finally, ServSafe offers a comprehensive Alcohol training program. NCRLA staff has had to help several members navigate the fall-out of being caught with underage service – a costly and damaging situation for any business that serves alcohol. ServSafe Alcohol is designed for managers, bartenders, servers,

bouncers and hosts. This program covers all dynamics of proper alcohol service: id/age checking, intoxication identification and skills to confidently and appropriately mitigate customers’ intoxication levels. Your staff needs to know that if they do not take responsibility to serve alcohol appropriately, consequences range from fines, damaged reputation of the establishment, business closure

Protect Your Business and Staff with ServSafeOffERING CLASSES fOR MANAGER CERTIfICATIONS, fOOD ALLERGIES AND ALCOHOL

FooD SAFEtY NEwS

By Alyssa Barkley


and in some cases, customer death.

You may also be able to reduce your insurance costs for having a staff trained in ServSafe Alcohol. ServSafe Alcohol can be taken in a classroom setting or online, which takes two to six hours. NCRLA recommends staff take the Advanced Exam which offers a three-year certification if passed.

The common theme among the staff training opportunities offered by ServSafe is protection of your brand and your business. By having an appropriately trained management team, line and service staff, you are protecting yourself, your staff and your customers.

All members of NCRLA receive product and some class training discounts. Please visit www.ncrla.org/servsafe for information on classes, product orders, pricing and to view the complete ServSafe product guide.

for more health related resources, questions on your health inspections or concerns about health inspector interpretations, contact NCRLA’s resident food safety expert Alyssa Barkley – 919-844-7883 or [email protected]. z

new membersNCRLA welcomes new members from across North Carolina

Bad Daddy’s Burger Bar-Morrisville/CaryBlueHat Mechanical, Inc.Brigs Restaurant - Cary MaynardBrigs Restaurant - Cary Tryon VillageBrigs Restaurant - Charlotte BallantyneBrigs Restaurant - DurhamChick-fil-A - BelmontCOBO Sushi Bistro & BarCourtyard by Marriott Charlotte BallantyneCrown Plaza of HickoryfintechGlave and Holmes ArchitectureGonza Tacos Y Tequila - Wake forestHarvest 18Hillside Inn - Village Inns of Blowing Rock

Mc Q CleanMichael Glick AgencyNC Craft Brewers GuildNelbud Services Group, Inc.Pack’s TavernPage Road GrillRidgeway Inn - Village Inns of Blowing RockThe Pit - DurhamThe Village Inn - The Village Inns of Blowing RockThe Village Inns of Blowing RockTupelo Honey Cafe - CharlotteUnitedHealth GroupUS foods - CharlotteVimala’s Curryblossom Cafe z

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


It’s hard to believe that only six years ago, you couldn’t download an app onto your iPhone.

Today, nearly everything is mobile. In fact, the average person reaches for their phone a staggering 110 times per day.

The mobile revolution is here to stay – and it’s having a huge impact on the restaurant industry. More than 80 percent of restaurant guests look up some kind of information (reservations, ratings, rewards, etc.) about restaurants they are considering patronizing on their smartphone or tablet1. furthermore, 75 percent of guests say they often choose a restaurant based on those search results.

If you own a restaurant, you probably already know that lots of guests are looking up your restaurant using mobile devices, but shockingly 95 percent of restaurants still did not have a mobile website as of April 20122. This means that only five percent of restaurateurs are capitalizing on where 80 percent of guests are searching for dining advice, tips and reservations.

The good news is – if your restaurant organization still doesn’t have a mobile website, you‘re most likely one of several restaurants in your area that doesn’t have one yet. There’s still time to create a

mobile website, and it doesn’t have to cost you a lot of time or money. In fact, if you already have a desktop-optimized website, you can use one of many mobile website creation services to set up your own mobile website in as little as half an hour. If you’d like to create a mobile website for your restaurant, check out the companies listed below – all have come recommended from my current restaurant clients3. Remember to make sure your address, phone number and reservations link are prominently displayed on your mobile site to make navigation as simple as possible for your guests.

1. DudaMobile – This fREE service enables you to put up a basic but effective mobile website within a matter of minutes.

2. MoBistro – This is a paid service, but is specifically dedicated to restaurants and comes with a one-month free trial.

3. ThriveSpot – This is also a paid service, but is also specifically dedicated to restaurants.

Have any more questions related to restaurant technology? Shoot an email to the Tuee team at [email protected], and a restaurant expert will answer your questions.

Tuee is the industry leader in restaurant guest relationship management software. More information on Tuee can be found at ww.tuee.it. Contact Vikram Rao at [email protected] or 703-310-9238. z

Why Every Restaurant Needs a Mobile WebsiteOVER 80 PERCENT Of GUESTS LOOK UP RESTAURANT INfO ON THEIR PHONE

SCorINg wItH SoCIAL MEDIA

Creating a mobile website doesn’t have to cost a lot of time or money.

”“

By Vikram Rao, COO Tuee Inc.

1 https://www.linkedin.com/today/post/article/20140403102241-8353952-the-one-thing-productive-people-do-before-reaching-for-their-iphones2 http://blogs.constantcontact.com/fresh-insights/restaurants-most-searched-industry-by-consumers-on-mobile-devices-and-other-hot-topics/3 http://techcrunch.com/2012/04/27/study-95-of-independent-restaurant-dont-have-mobile-sites-less-than-40-have-online-menus/


Music is one of the most important elements in establishing the mood in your hospitality business, but under law, you must make sure you have the necessary licensing to comply with copyright statutes before playing it.

Performing rights organizations (“PROs”), such as BMI, ASCAP and SESAC, act as intermediaries between restaurants and songwriters to protect intellectual property and make licensing more cost-effective and convenient. Restaurants pay a fee to the PROs for a blanket license that grants permission to use all of the music each organization represents, and they, in turn, distribute the fees, less operating expenses, to their affiliated songwriters, publishers and composers as royalties.

Here are answers to frequently asked questions about music licensing:

Q: If I pay a licensing fee to BMI, do I have to pay one to ASCAP as well?

A: It depends. If you know that all of the music you’re playing in your restaurant is under the copyright licensing of BMI, then the answer is “no.” However, if that music is licensed by either of the other two major licensing entities, ASCAP or SESAC, the answer is “yes.” If you aren’t certain about what music may be played, it’s safest to have licensing agreements with all three PROs – BMI, ASCAP and SESAC.

Q: What are the exemptions for radio and TV?

A: federal copyright law, Section 110 (5)(B), exempts restaurants that play music transmitted via radio, TV and cable and satellite sources if they don’t charge to hear the music. Music played by other means, such as live bands, CDs, etc., aren’t covered by the exemption.

The exemption applies to establishments smaller than 3,750 gross square feet in their premises. It also applies to those with 3,750 square feet or more of gross square footage if the operation has no more than four televisions. “Gross square footage” includes all interior and exterior space used to serve customers, including kitchen space, bathroom and storage space, but excludes the parking lot (unless used for something other than parking).

Any foodservice or drinking establishment that is 3,750 square feet or larger, must secure public performance rights for TVs or radios if any of the following conditions apply:

for TV, if the business is using any of the following:

u More than four TVs; or

u More than one TV in any one room; or

u If any of the TVs used has a diagonal screen size greater than 55 inches; or

u If any audio portion of the audiovisual performance is communicated by means of more than six loudspeakers, or four loudspeakers in any one room or adjoining outdoor space; or

u If there is any cover charge.

11 Questions About Music LicensingPROS MAKE LICENSING MORE COST EffECTIVE AND CONVENIENT

tHE SoUND oF MUSIC


for radio, if the business is using any of the following:

u More than six loudspeakers; or

u More than four loudspeakers in any one room or adjoining outdoor space; or

u If there is any cover charge; or

u Music on hold.

Q: If I offer only live music once a month, do I need to pay licensing fees?

A: While the exemption in the statute doesn’t specifically address this question, the answer is likely “yes.” Generally, the exemption doesn’t apply to exclusions and situations not covered in the exclusionary language.

Q: I use Pandora for music. Do I have to pay a fee?

A: Pandora’s “terms of use” specifically prohibit businesses from streaming music without setting up and complying with the terms of a paid DMx/Pandora business account. If a bar or restaurant has a business account with Pandora or SiriusxM and the music is used only for background, the establishment does not allow dancing to the music, or charge a cover fee to enter, then the provider of the music such as Pandora or SiriusxM, should be paying the public performance fees to BMI, ASCAP and SESAC. Should the business have any additional music, live bands, DJs, or Karaoke, they need to license with the PROs directly for those uses.

Q: BMI is threatening to sue me. What can I do?

A: If you’re playing licensable music, it’s a better business decision to license than not to. While some business owners may avoid paying licensing fees for a while, it can be much more expensive than the cost of a music license in the long run. federal penalties for using music without permission, which are set forth by the judge presiding over the litigation and not the PRO, can be high, with each musical composition used without authorization entitling copyright owners to damages between $750 to $30,000, or more if the infringement is found to be willful.

Q: Do PROs share customer lists? If I pay one, will the others know and bill me?

A: No. PROs, like most other businesses, do not share customer lists with each other. They do, however,

contact thousands of businesses every day, so it’s likely they will contact you to license if you’re playing music.

Q: What size businesses are exempt from paying fees?

A: The exemption applies only to radio and TV. All other music uses should be licensed despite the size of the establishment. for specific details on exemptions for radio and TV use only, see the second question above.

Q: My small restaurant with no seating has a television for employees only. Am I exempt?

A: Licensing obligations apply only if the communication of the music is “intended to be received by the general public.”

If only your employees hear the music, the transmission isn’t intended to be heard by your customers or the “general public.” If customers can hear the music when they pick up their take-out orders, ASCAP, BMI and or SESAC could argue that the “general public” receives the transmission as well as staff and that licensing obligations apply.

In general however, if your restaurant is less than 3,750 square feet and you have only one TV with a screen size smaller than 55 inches, you’re probably exempt if you meet all other criteria. Please review the specific details on the radio and TV exemption above before deciding not to license.

Q: I don’t understand the rules about number of seats and exemptions.

A: The square footage of an establishment and not the number of seats is what determines the radio and TV exemption under Section 110 (5)(B) of the federal Copyright Act. Total occupancy, however, may be a factor in determining the license fee for all other uses of music.

Q: If I use my own iPod and have paid to buy the music, do I need to pay licensing fees as well?

A: Yes. Under the Copyright Act, exemptions apply only to radio and TV. Purchasing music allows you only to listen to it privately. Once you play music from your iPod or other device in a business, it’s a public performance and must be licensed.

(continued on page 20)


Q: I play only a few albums from the 1950s. Do I still have to pay?

A: Unless the music on the albums is in the public domain and not protected any longer by copyright law, you need a license. All three of the PROs have searchable online databases of the music they represent; it would be best to start there or contact them for assistance.

Restaurant operators can save up to 20 percent with BMI, the global leader in rights management. BMI licenses a broad range of businesses, including radio, broadcast, cable and satellite television; bars and restaurants; and performance venues. Call 888-689-5264 or visit www.bmi.com. Plus, hotel members have the opportunity to save on music licensing fees through their national association membership. AH&LA. Call (202) 289-3100 or visit www.ahla.com. z

(continued from page 19)

Lou and Joy Moshakos of LM Restaurants, NCRLA’s 2013 Restaurateur of the Year, are dedicated to driving and supporting the hospitality industry. Recently they announced the latest addition to their highly successful Carolina Ale House chain of upscale sports-themed restaurants. The newest one will open within the next year at 419 W. franklin Street in Chapel Hill. Currently Carolina Ale House has locations throughout North Carolina, including a small outlet in Terminal 2 of RDU International Airport. Locations outside of North Carolina include Greenville and Columba, S.C., Augusta, Ga., Killeen, Texas, and south florida. The concept will expand to downtown Raleigh, Charleston and Summerville, S.C., Knoxville, Tenn., and throughout Texas over the next 18 months.

“We’ve been looking for a location on franklin Street for years,” described Moshakos. “This spot is perfect for us.” The project will be a remodel of the former Chapel Hill Chrysler & Plymouth dealership. LM Restaurants was founded in 1978 in florida by Lou and Joy Moshakos. Seeing great potential in the Triangle area, the family moved to Raleigh in 1992 to open and operate Miami Subs franchises. In

1999, they launched the Carolina Ale House concept, which quickly became their flagship brand.

The Moshakos family is dedicated to driving and supporting the hospitality industry by continuing to open new restaurants, creating jobs and supporting their local community with generous donations to various non-profit organizations and educational institutions. z

LM Restaurants Continues to Expand

MovErS AND SHAkErS

(Left-right) Lou and Joy Moshakos of LM Restaurants with the Restaurateur of the Year Award


Someone is dumping toxic chemicals into municipal sewer systems, and they may be hijacking restaurant in-ground grease traps to do it.(If you’re not familiar with grease traps, also known as grease interceptors, see figure A.)

Illegally-dumped toxic polychlorinated biphenyls (PCB’s) were detected in South Carolina sewage treatment systems in 2013. When restaurant grease traps were identified as possible sources of the contamination, at least one county ordered restaurants to put locks on their grease traps and to better document routine maintenance.

Then the problem moved north. In early 2014, PCB’s were detected in Charlotte’s sanitary sewer system. Among suspected sources of the contamination was a grocery store grease trap. The estimated clean-up cost to the city: at least $1.3 million.

PCB contamination is only the latest issue afflicting grease traps. Several months ago, an estimated 21,600 gallons of untreated sewage flowed into a Wake forest creek when grease clogged up an eight-inch sewer pipe. Although the source of grease was not disclosed, this incident shows what happens when fats, oil, and grease (fOG) from any source – residential, commercial, or industrial – flow into sewer systems: They raise the risk of blockages and overflows. The public health consequences can be so serious that municipalities that fail to implement effective fOG control programs may face enforcement actions by the U.S. Environmental Protection Agency under the federal Clean Water Act.

faced with these pressures, municipal officials are greatly concerned that improper maintenance of restaurant grease traps may be increasing the flow of fOG into sewer systems. Worse yet, evidence is mounting that some unscrupulous septage haulers are dumping fOG waste from grease traps directly into sewer systems – defeating the entire purpose

of grease traps and posing a serious risk to public health.

Restaurant operators are stuck in the middle. They pay septage haulers to pump out grease traps, but how do they know do they know if the haulers are following the law when they clean out the traps and dispose of the waste? furthermore, how do restaurant operators guard against illegal dumping of toxic chemicals into their grease traps? The last thing a restaurant operator wants or needs is to have an in-ground grease trap become a toxic waste

Restaurant Grease Traps ScrutinizedPROTECTING RESTAURANT OPERATORS AND CONTROLLING fOG WASTE

A MESSY BUSINESS

figure A

By Steven Mange, NCRLA Director of Governmental Affairs

How Do Grease Traps Work? A grease trap (or interceptor) is a water-tight receptacle that is designed to help reduce fats, oils, greases, and solids from entering the sanitary sewer system. Grease traps store fats, oils, greases, and solids until they can be removed and disposed of properly by a state licensed septage hauler. Grease traps slow the flow of wastewater. Over time fats, oils, grease, and solids separate from the wastewater inside the grease trap. Because fats, oils, and grease are less dense than water, they float to the top. Because solids are denser than water, they sink to the bottom. Source: City of Raleigh Public Utilities Department


site. As issues relating to grease traps grow, how do restaurant operators ensure that they are part of the solution – and are perceived as part of the solution – and not part of the problem?

As the voice of the North Carolina restaurant industry, NCRLA has established an informal working group [SEE BOx] to evaluate concerns about restaurant grease traps and explore solutions that protect public health and the legitimate business interests of restaurant operators.

As part of this effort, NCRLA recently met with Kenneth Waldroup, Assistant Director of the Raleigh Public Utilities Department, and Marti Gibson, Environmental Coordinator at the Department. After outlining the City of Raleigh fOG program – which regulates installation and maintenance of grease traps – Waldroup and Gibson described some of the difficult public policy challenges that will have to be addressed in any effort to better control fOG waste:

Who Can Regulate? Although municipalities have the authority to regulate local restaurants, they do not have authority to regulate septage haulers directly. That authority rests with the N.C. Department of Environment and Natural Resources.

Why Target Restaurants? Although restaurant grease traps are not the only the source of fOG entering municipal sewer systems, restaurants and other food service establishments are a significant source of fOG that municipalities have clear authority to regulate.

How Clean is Clean? In Raleigh and some other municipalities, regulations require that restaurant grease traps be completely evacuated every time they are pumped out to ensure that they function properly. The problem is that state regulations do not contain this requirement, and – even if they did – the city does not have clear authority to impose the requirement on septage haulers directly.

What’s on the Table? Since Raleigh and other municipalities do not regulate septage haulers directly, the City may be looking to regulate them indirectly, through a requirement that restaurants acquire and maintain a permit to operate an approved grease trap. To hold the permit, a restaurant would need to have its grease trap serviced on a regular basis, maintain proper service logs on premises, require that its septage hauler evacuate

NCRLA GREASE TRAP WORKING GROUPNCRLA encourages interested members to join our working group that is pro-actively addressing issues relating to restaurant grease traps. Initial members include:

NCRLA Members:Amber Moshakos and Chris Moutos of LM RestaurantsDarryl Cook and Lee Robinson of Empire EatsBrad Hurley and Amy Sharir of 42nd Street Oyster Bar

NCRLA Staff:Lynn Minges, President and CEOAlyssa Barkley, COO and Director of Health & SafetySteve Mange, Director of Governmental Affairs

grease traps completely, and use an “approved” septage hauler from a list developed by the city (giving the city indirect leverage over the practices of septage haulers). In presenting this proposal, Waldroup and Gibson emphasized that the City wants to work with – not against – restaurant owners, and that they are looking to NCRLA and its members for advice and feedback.

Where’s the Data? Waldroup and Gibson also shared their concern that the current patchwork of hard-copy logs maintained by restaurants, other sources of fOG, septage haulers, and waste disposal sites, makes it difficult to determine whether fOG is handled properly from start to finish. Some regulators have suggested replacing this archaic system with a uniform electronic manifest tracking system to be used by all parties across this state.

To ensure that restaurants have a voice in addressing these challenges, NCRLA will participate in a task force that the City of Raleigh Utilities Department is setting up that will also include city and state officials, septage haulers, and other affected parties.

NCRLA is also expanding its grease trap working group to include restaurant operators from across the state. With the advice and assistance of the working group, we will look for opportunities to shape local and state policy and to educate our members through meetings with public officials, seminars or webinars, and other means.

If you would like to join the NCRLA grease trap working group, or if you have questions or concerns about the issue, please contact Steve Mange, NCRLA’s Director of Government Affairs, at (919) 861-0942 or [email protected]. z

a la carteA sampler of hospitality-related news stories

N.C. RECEIVES HIGHEST GROSSING RECEIPTS AWARD fROM THE NRA On April 30, a delegation of NCRLA members was in Washington, D.C., for the National Restaurant Association’s Public Affairs Conference. The annual conference briefs state restaurant associations and their members on federal legislative issues affecting the restaurant industry.

At the conference, the NRA honors state restaurant associations for their contributions to the NRA’s PAC, Restaurant PAC. NCRLA was very pleased to again receive the Restaurant PAC State Recognition Award for Highest Grossing Receipts, meaning that North Carolina restaurants raised more money in 2013 for the Restaurant PAC than restaurant associations from any other state.

The North Carolina delegation was composed of: NRA Board Chair Ken Conrad and Lee Conrad of Libby Hill Seafood; NCRLA Board Chair Joel Griffin of Griffin Stafford Hospitality; Pete Cotter of KIN Restaurants; Van Eure and Steve Thanhauser of The Angus Barn; Brad and Jo Hurley of 42nd Street Oyster

NCRLA Board Chair Joel Griffin of Griffin Stafford Hospitality and NCRLA President & CEO Lynn Minges accept the Highest Grossing Receipts Award from the NRA’s Caitlin Donahue.


AH&LA EDUCATIONAL INSTITUTE HONORS BOB O’HALLORAN The American Hotel & Lodging Educational Institute (AHLEI) on April 1 honored NCRLA Board member Bob O’Halloran, Ph.D., CHA, professor and director of the School for Hospitality Leadership at East Carolina University. O’Halloran received the 2014 Anthony Marshall Award, during the AH&LA Stars of the Industry Awards Breakfast in Washington, D.C. This award recognizes an individual who has made significant long-term contributions to the hospitality industry in educating future leaders. z

Left-right: American Hotel & Lodging Educational Institute Senior Vice President Industry Sales Brenda Moons, American Hotel & Lodging Educational Institute President & COO Robert Steele III, American Hotel & Lodging Association President Katherine Lugar, East Carolina University School of Hospitality Leadership Director Dr. Bob O’Halloran and NCRLA President & CEO Lynn Minges

Bar & Seafood Grill; Christina Larson of Darden Restaurants; Billy Sewell of Platinum Corral; and Lynn Minges, Steve Mange and frank Gray of NCRLA. z


Whether your alcohol servers work in a restaurant, bar, hotel, club, or casino, Controlling Alcohol Risks Effectively® (CARE) prepares them to handle the challenges of balancing guest service with the legal responsibilities involved in serving alcohol.

Recently revised, the CARE for Servers program includes updates to learning activities and discussions on how to effectively monitor and control guests’ alcohol consumption, tactfully intervene before problems arise, carry out ID-checking policies, and handle minors according to your venue’s policies.

New sections on lodging-specific alcohol sales include areas covering in-room dining service, minibars,

banquets and catering, as well as retail outlets such as gift shops. Other new topics presented include specific content on energy drinks, illegal drugs and tobacco sales.

Successful completion of any of the CARE training programs will lead to an Educational Institute issued Training Verification Card, and can reduce liability risks and help lower insurance rates.

CARE programs are not available for individual purchase nor are they available through the Educational Institute’s online store. To purchase for a group or organization, call 800-349-0299 or 407-999-8100. z

AH&LA OffERS UPDATED ALCOHOL AWARENESS TRAINING

(continued on

On May 12, the Darden Restaurants Inc. foundation presented a check for $10,000 to the N.C. Hospitality Education foundation.

The donation will enable NC HEf to create scholarships for underserved youth in North Carolina interested in pursuing a post-secondary education in hospitality. The donation is a part of the Restaurants Community Grants program from the Darden foundation, the charitable arm of Darden Restaurants Inc. Now in its third year, the grant program empowers each restaurant in the Darden family of brands to help award a $1,000 grant to support local community programs.

The check presentation was held at LongHorn Steakhouse of Winston-Salem, where the Darden family brands that donated to this year’s effort gathered with NC HEf representatives and ProStart students from nearby Davie County High School. The event consisted of a brief program, check presentation and luncheon. The event gave Darden Restaurant leaders an opportunity to network with students who directly benefit from the grant in addition to ProStart students learning more about the industry.

Many thanks to LongHorn Steakhouse Hickory, Winston-Salem, Asheville, and Monroe; Olive Garden Wilson, Monroe, Goldsboro, High Point and Wilkesboro; and Red Lobster Wilkesboro. NC HEf and

Darden Restaurants look forward to working together to make an impact in the hospitality community. The 10 Darden restaurants that donated to NC HEf will extend their service beyond their restaurants’ walls and will pair up with ProStart programs across North Carolina for the 2014-15 school year. The restaurants will service these programs through mentorship, tours, guest speaking, field trips, DORES (donating older restaurant equipment to schools) and much more.

We would like to offer a special thank you to Christina Larson, director of operations at LongHorn Steakhouse and a member of the NCRLA Board of Directors and NC HEf Board of Trustees for her continued support and passion for NC HEf’s work.

To learn more about getting involved with ProStart contact NCRLA Education Programs Manager, Ranita Bullock at [email protected] or 919-844-0098 ext. 017. z

NC HEf RECEIVES $10,000 DARDEN COMMUNITY GRANT


Including the front-line employees who help keep our businesses running – at the Stars of the Industry Awards. The 2013 Lodging Employee of the Year and Restaurant Employee of the Year each exemplify dedication to customer service and hospitality.Restaurant Employee of the Year: Jane Wong of The Umstead Hotel & Spa (Cary)In order to fully appreciate Jane Wong and her passion for hospitality, you have to know about her illustrious and colorful past. Jane has been in the hospitality business for more than 41 years. She and her husband, Bill, were the proprietors of a famous Chinese restaurant, Bill Hong’s, in New York City, which was frequented by the likes of frank Sinatra, Liza Minnelli, Sammy Davis Jr. and John Wayne. After her husband passed away, the restaurant closed, and Jane relocated to Cary to be close to her daughter.

Not liking the quiet life of retirement, Jane began applied as a server assistant at The Umstead Hotel and Spa in 2008. She was hired and immediately started working her charm on The Umstead’s guests. In nominating her for this award, her supervisor at The Umstead said that: “It is not often in life that one has the good fortune to work with someone like Jane Wong. Her energy and wisdom about life and work is truly an inspiration to all.”

Lodging Employee of the Year: James McDermott of Homewood Suites by Hilton Olmsted Village (Pinehurst)James McDermott of Homewood Suites by Hilton Olmsted Village has rewritten the definition of what it means to be an employee. He has surpassed the set financial expectations of his role as the

property sales manager by converting large national accounts from the competition. Jim also led the hotel’s community service efforts through endless hours of fundraising and involvement. Whether setting up a meeting, picking up a stranded associate, helping a guest with their luggage or bussing tables at breakfast, Jim is always there asking “How can I help?” z

NCRLA Honors Those on the Front Lines of HospitalityEACH YEAR, NCRLA HONORS THE BEST AND BRIGHTEST Of OUR INDUSTRY

(left-right) NCRLA Board Chair Joel Griffin, 2013 Lodging Employee of the Year Jim McDermott, and NCRLA President & CEO Lynn Minges

SECrEtS oF SUCCESS

(left-right) NCRLA Board Chair Joel Griffin, 2013 Restaurant Employee of the Year Jane Wong, and NCRLA President & CEO Lynn Minges

We continually strive to be the “Broker of Choice” by adding value to our customers, every call, every day!

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9320 Focal Point • Raleigh, NC 27617919-836-0300

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US CIL (Camus Cognac)Whitley Neill LTD

Monarca Spirits InternationalOle Smoky Distillery

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Katherine Yarborough336-707-8390

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At Your Service, Summer 2014

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