At Your Service, Winter 2014

Official Magazine of North Carolina Restaurant and Lodging Association

Serviceat your

DECEMBER 2014 Issue, Vol. 3, Issue 4www.ncrla.org

Who Works in the Restaurant Industry?

Why You Should Switch to LED Lighting

A Few Tips About TipsLearn the Legalities of Tip Pooling

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

Welcome New MembersNCRLA welcomes several new members from across North Carolina

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

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in every issue

What’s BrewingTake control of alcohol purchases with Fintech

Benefits of Membership in NCRLANCRLA sponsorships get your brand in front of N.C. decision-makers

Keep it GreenWhy you should switch to LED lighting

A Few Tips About TipsLearn the legalities of tip pooling

Looking Ahead to 2015Restaurant and lodging trends for the new year

Scholarships for the Next GenerationNC HEF strengthens the hospitality industry with scholarships and grants

Ebola Virus FactsheetGet the facts on Ebola and how you can protect your business

Who Works in the Restaurant Industry?New survey shows pride and sense of opportunity in the workforce

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table of contents NCRLA ExECuTIVE BOARD OF DIRECTORs JOEL GRIFFIN, ChairGriffin stafford Hospitality

JIMMy sIzEMORE, Chair-Electsizemore Investments, Inc.

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

DirectorsKyLE AGHA New Town Bistro & Wine Bar

ED BOOKCharlotte Marriott City Center

PHIL FRIEDMAN salsarita’s Fresh Cantina

PETER GRILLs Charlotte Area Chapter RepresentativeThe Ballantyne Hotel & Lodge

CHRIsTINA LARsON Darden Restaurants

RANDy LAsTER Pepsi Bottling Venture

sCOTT MAITLANDTop of the Hill Restaurant, Brewery & Distillery

MICHAEL MARTINO sheraton Imperial Hotel & Convention Center

KENNy MOORE Hwy 55 Burgers, shakes & Fries

AMBER MOsHAKOs LM Restaurants

ERIC NELsONsubway sandwiches and salads

ROBERT M. O’HALLORAN East Carolina university

R. DOyLE PARRIsH summit Hospitality Group, Ltd. TOM sAssER Harper’s Restaurant

sTEVE THANHAusERAngus Barn, Ltd.

CHARLEs THOMPsONThe Inn on Biltmore Estate

6 A t Y o u r S e r v i c e D E C E M B E R 2 0 1 4

As 2014 comes to a close, and we enter the busy holiday season, we’d like to take time to celebrate and be thankful for you, our members, and the generosity you demonstrate every day. As many businesses are winding down for the holidays, the hospitality industry is experiencing one of its busiest seasons of the year. yet even in these hectic weeks, you have found the time and resources to give back to your industry and your communities.

Manteo to Murphy, the annual gala that benefits both the National Restaurant Association’s Restaurant PAC and the NCRLA PAC, was an outstanding success. As always, our partners at The Angus Barn and Golden Corral hosted a spectacular event with scrumptious food, and exciting live and silent auctions. Proceeds from Manteo to Murphy help ensure the election of candidates who understand and support our industry. Consistently, this event is the highest-grossing annual event for both PACs. We are extremely grateful for your support.

A week after Manteo to Murphy, the N.C. Hospitality Education Foundation hosted a successful Benefit and Golf Classic in Raleigh. These two events raise a major portion of the funding for hospitality education in North Carolina. Thanks to your generous sponsorships, kids who dream of a career in hospitality have an opportunity to pursue their calling and dedicated teachers in rural areas of the state will no longer have to use their own money to purchase needed basics like knife sharpeners. The Benefit is also special because it allows us to celebrate our scholarship and grant recipients, and show them that they have the industry’s support.

Finally, we’re thankful for the more than 400,000 North Carolinians who make our industry a success – the front-line and back-of-the-house employees who always have a warm smile, a can-do attitude and gracious welcome during an especially busy season. As you have continued to support NCRLA and our works, we will continue to look out for your interests on such issues as the Affordable Care Act and Immigration. We promise to also keep you informed and engaged in the upcoming legislative session, which begins Jan. 14. Finally, we hope you’ll join us Feb. 2 at the Raleigh Marriott City Center for Taste of North Carolina and the stars of the Industry Awards. This is your opportunity to help celebrate the accomplishments of outstanding members of our industry. We look forward to seeing you there, and to serving you in 2015.

Joel Griffin Lynn D. Minges

At your serviceVolume 3, Issue 4An 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

Education Foundation CoordinatorPOLLEN WILLIAMsON

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

letter from the chair and CEO

A Time to Give Thanks and Celebrate

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NCRLA has partnered with Fintech, a leader in providing electronic data and payments to the alcohol industry, to build awareness and improve purchasing and payment efficiency of alcoholic beverages.Through this alliance, NCRLA and Fintech have implemented a system of electronic funds transfer payment for purchasing. We have arranged for a free 30-Day Trial of Fintech’s services.

With Fintech, members can recover their escrow deposits, stop writing checks or money orders, and eliminate paying cash on delivery. In addition members will have access to in-depth data analysis

Take Control of Alcohol Purchases with FintechExPERIENCE FINTECH THROuGH A FREE 30-DAy TRIAL

WhAt’S BREWing

and automated reporting to provide insight into where they spend money, where they have the potential to save, and the best ways to maximize purchases and eliminate costly expenses for the distributor in delivery time and collections. To learn more about how your business can take advantage of Fintech, go to go.fintech.net/NRA 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.

PLATINUM GOLD

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.

Benefits of Membership in NCRLA

NCRLA sponsorships get your brand in front of N.C. decision-makers

NCRLA offers unique opportunities to help you reach your targeted audience through a tiered benefits structure, which bundles opportunities to suit your marketing needs and budget while allowing your company to reach NCRLA’s vast network of restaurant and lodging owners and operators through a variety of media and promotional outlets.

By participating in NCRLA’s corporate marketing program, your company will gain valuable visibility in, and access to, North Carolina’s growing hospitality industry.

NCRLA’s corporate marketing program runs for one calendar year (January through December). All participation levels include a one-year NCRLA membership. NCRLA will prorate the fees and benefits for companies that enroll in the program after January 31.

PLATINuM LEVEL $15,000The Platinum Level is an elite marketing opportunity that will provide your company with extensive visibility and exposure through NCRLA’s numerous publications, programs and events. your company also will receive access to NCRLA’s membership marketing list – a direct mail list of all NCRLA restaurant and lodging members.

Guaranteed Benefits:u Four electronic direct mail promotions annually on

your company’s behalf to our entire databaseu NCRLA’s Annual Taste of North Carolina – Company

name and logo on all event promotions and two complimentary tickets

u N.C. Hospitality Education Foundation Golf Classic – Recognition and signage, and two complimentary foursomes

u Future of Hospitality Benefit – Recognition and signage, and two extra tickets (in addition to the golfer access tickets) to the Benefit

GOLD LEVEL $10,000The Gold Level is a premier marketing level in which your company will gain visibility and exposure to hospitality industry decision-makers through NCRLA’s publications, programs and events. your company also will have access to NCRLA’s membership list – a direct mail list of all NCRLA restaurant and lodging members.

Guaranteed Benefits:u NCRLA’s Annual Taste of North Carolina –

Company name and logo on all event promotions and two complimentary tickets

u N.C. Hospitality Education Foundation Golf Classic – Recognition and signage, and one complimentary foursome

u Future of Hospitality Benefit – Recognition and signage, and two extra tickets in addition to the golfer access tickets) to the Benefit

sILVER LEVEL $5000At the silver Level, your company will gain visibility and exposure to key hospitality industry decision-makers through NCRLA’s publications, programs and events. your company also will have access to NCRLA’s membership marketing list.

Guaranteed Benefits:u NCRLA’s Annual Taste of North Carolina –

Two complimentary tickets u N.C. Hospitality Education Foundation Golf

Classic – Recognition and signageu Future of Hospitality Benefit – Recognition and

signage

Go to ncrla.org/membership for more detailed information on how membership in NCRLA can help your hospitality business.

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In 1879, Thomas Edison patented his incandescent light bulb with a filament constructed of carbonized cotton thread. Later, his team converted to carbonized bamboo, which greatly increased the life of the light bulb. Tungsten filaments, using an inert gas inside the bulb, and other modifications improved the light bulb over time. Despite the many years of effort by brilliant inventors, only 10 percent of the energy of the incandescent light bulb is converted into light. The other 90 percent is heat.

Charging the inside of an airless tube with electric current was the next technological advance in lighting. Discharge lights as they are known, (fluorescent, mercury vapor, neon, etc.) began lighting commercial and industrial facilities in the 1940s. The compact fluorescent was born in the mid-1970s when glass tubes were bent into a spiral and ballasts were made small enough to fit inside the lamp.

Today’s solid state lighting technology may make all the above obsolete in the foreseeable future. LED (light emitting diode) technology is evolving, prices are dropping and everyday applications are now a financially feasible target for LED use. Let’s take a look at a few reasons you should make the capital investment to use LED lighting in your lodging or restaurant facility.

u Reduced Energy Costs: LEDs are more energy efficient, up to 50 percent over fluorescent

u Lower Maintenance, Ordering and storage Costs: LEDs last 35 to 50 times longer than incandescent lighting and about two to five times longer than florescent lighting. No bulb replacements, no ladders, no ongoing disposal program.

u Lower Cooling Costs: LEDs produce very little heat.

u Improved Quality of Lighting: LEDs can be controlled and dimmed, so you light where you need it, when you need it. They provide an even distribution of light and have excellent color quality.

u Financial Incentives: Install Energy star or DLC-rated LEDs and receive incentives to cover up to 50 percent (up to 75 percent for Duke Energy Progress) of the equipment cost.

LEDs exist for nearly every application – for instance, bulbs for three-way lamps and vanity mirrors, and as bright replacements for halogen track lights. LEDs are also ideal for transforming parking lots and other outdoor areas into well-lit, safe and enjoyable spaces.

Because LEDs have such a long life, you should consult a lighting professional to determine the correct type of LED light for your needs. For information on Duke Energy’s smart $aver Incentive Program, through which businesses can receive cash for installing high-efficiency lighting, HVAC, pumps and other qualifying equipment, go to www.duke-energy.com/north-carolina-business/smart-saver-incentive-program.asp. While on the website, check out the other available incentives, programs and services Duke Energy has to offer. z

Charles Holcomb is the segment manager for commercial business for Duke Energy.

Why You Should Switch to LED LightingLEDs ExIsT FOR NEARLy EVERy APPLICATION

KEEp it gREEn By Charles Holcomb, Duke Energy

LED lighting provides an even distribution of light and have excellent color quality.

A Few Tips About Tips


LEARN THE LEGALITIEs OF TIP POOLING

A wave of lawsuits over tip pooling is roiling the restaurant industry, with some settlements in the millions of dollars. In order to help you avoid becoming a victim of aggressive plaintiffs’ attorneys, NCRLA is proud to present this article on the legalities of tip pooling by Paul H. Derrick of Cranfill sumner & Hartzog LLP. Derrick participated in our recent lunch and learn session on tip pooling in Raleigh.Find out more about tip pooling in a white paper on the NCRLA website at www.ncrla.org/tippool.

Attention to detail in operating a tip pool is critical.“ ”It’s a time-honored tradition that satisfied

customers give monetary tips to those who serve them well. Recently, though, a rash of lawsuits over illegal tipping practices and tipped employees has targeted hospitality

establishments across the country. Tipped employees can include servers, bartenders, bussers, bell hops and more. It is important, therefore, that hospitality industry employers become familiar with fundamental legal concepts that affect the compensation of tipped employees. Keep your business safe by following the tips on tipping listed here.

Tip BasicsThe most basic rule of tips is that they belong to the workers, not to the employer. Employees can’t be required to give away any part of their tips except through a valid tip pooling arrangement (see below). Even then, the tip pool must be divided only among certain other employees, and the employer can’t be part of the pool.

Figuring out exactly what constitutes a “tip” can sometimes be tricky. For example, under the law, those mandatory service charges often tacked on to bills for large parties and catered events generally are not considered tips. Even if the customer thinks that money is going to the server and doesn’t leave anything extra as a result, any money designated as a “service charge” belongs to the employer. Tip CreditsThe federal minimum wage is $7.25 an hour, and North Carolina has the same requirement. For “tipped employees” (i.e., under North Carolina law, those who regularly receive more than $20 per month in tips and interact with customers; under federal law, the tip threshold is $30 per month), employers are allowed to take a “tip credit” of up to $5.12 an hour. That means that they are allowed to pay an hourly wage below the required minimum as long as that wage plus the tips the employee earns adds up to at least $7.25 for each hour worked. If not, the employer has to make up the difference. In North Carolina, therefore, employers can pay tipped employees an hourly wage as low as $2.13 as long as the employee’s tips bring the total hourly wage up to $7.25 per hour.

Tip PoolingEmployers are allowed to require workers to chip in a portion of their tips to a common “pool,” which is then divided among other tipped employees. Attention to detail in operating a tip pool is critical, however, because an employer can lose the right

to claim the tip credit if it maintains an invalid tip pool.

Only “tipped employees” may be included in a tip pool. For example, some restaurants unlawfully include expediters in their tip pools. In most restaurants, expediters do not directly engage with customers, but perform quality control duties prior to food being served. Likewise, including “back of the house” employees such as cooks and dishwashers generally invalidates a tip pool, as does including “the house,” owners, and managers.

A Few Other Tipssome potential pitfalls involving tipped employees are more subtle. For example, if a tipped employee spends more than 20 percent of his/her work time in non-tip producing work (e.g., cleaning, rolling silverware, etc.), the employer must pay the employee the full minimum wage of $7.25 per hour for all such non-tipped work. Also, work performed before a restaurant opens or after it has closed and the last customers have left, generally must be compensated at the full minimum wage rate. For example, if an employer pays a tipped employee $2.13 per hour, and the tipped employee works five hours per week before the restaurant opens, the employee could be entitled to additional wages in the amount of $25.60 per week (i.e., $5.12 per hour tip credit for five hours of non-tipped work).

Finally, in most cases, the law provides for “liquidated damages” (i.e., double damages) to the employee as a penalty for the employer violating a tipped employee’s wage rights. Thus, for example, the employee in the preceding paragraph, who was entitled to additional wages of $25.60 for the week, might be able to collect additional liquidated damages, for a total claim of $51.20 for that week. z

Paul H. Derrick chairs the Labor and Employment practice group at Cranfill Sumner & Hartzog LLP. He is admitted to practice in North Carolina, South Carolina, and Tennessee, and has extensive counseling and trial experience representing hospitality industry clients throughout the U. S. in a broad range of matters.

A Few Tips About Tips

Paul H. Derrick, Cranfill sumner & Hartzog LLP

D E C E M B E R 2 0 1 4 A t Y o u r S e r v i c e 1 3

new membersNCRLA welcomes new members from across North Carolina

21c Museum Hotel Durham, DurhamA Mighty Oak Bed & Breakfast, PinnacleAmerican Tobacco Campus, DurhamAunt Adeline’s Bed & Breakfast, HendersonvilleBasan, DurhamBlackfinn Ameripub, CharlotteBlackfinn Ameripub, MorrisvilleBT’s Burger Joint - Biltmore Park, AshevilleBT’s Burger Joint - Promenade on Providence, CharlotteBT’s Burger Joint - sun Valley Commons, AshevilleCackalacky Where House, PittsboroCharBar No. 7, MatthewsCuban Revolution, DurhamDrum & Quill Publick House, PinehurstDurham Technical Community College, Durham Ed Mitchell’s Que, DurhamEmbassy suites - Charlotte/Ayrsley, CharlotteFirewurst - Brier Creek, RaleighFirewurst - Harrison Ave., CaryFirewurst - Kildaire Farm Rd., CaryFirst Carolina Management, Inc., Rocky MountForsyth County Tourism Authority, Winston-salemFullHR, Inc Benefits - Payroll - Human Resources, CharlotteGoldsboro Wayne County Travel & Toursim, GoldsboroGreenlands Farm store, BoliviaHampton Inn & suites Jacksonville, JacksonvilleHyatt House Raleigh North Hills, RaleighInnTender, Olathe, KansasInternational House of Pancakes, CaryInternational House of Pancakes, GoldsboroIsothermal Community College, spindaleMainstay suites Camp Lejeune/Jacksonville NC, Jacksonville

MassMutual Financial Group, GreensboroMellow Mushroom, DurhamMoe’s southwest Grill, DurhamMorningstar Law Group, MorrisvilleOgletree Deakins, RaleighOnly Burger, DurhamOuter Banks Restaurant Association, Kill Devil HillsOver yonder, Valle CrucisPatrice & Associates Hospitality Recruiting of Charlotte, CharlotteProgressive Benefit solutions, a Marsh & McLennan Agency, RaleighRallyPoint sport Grill, CaryRebecca’s Taste of the south, Inc., CharlotteRutherford County Tourism Development Authority, Rutherfordtons&A Communications, Carysassool, Raleighshiki shushi, Durhamsuburban Extended stay - Camp Lejeune/ Jacksonville, NC, JacksonvilleT. Mac sports Grill, CaryTasu Asian Bistro - Brier Creek, RaleighTasu Asian Bistro, CaryThe District at 410 Blackwell, DurhamThe Mash House Brewery & Chophouse, FayettevilleThe spirited Lawyer, RaleighTobacco Road sports Cafe, DurhamTribeca Tavern, CaryTribeca Tavern, RaleighTupelo Honey Café, RaleighValley Proteins, Inc., FayettevilleWhich Wich, DurhamWilmington and Beaches CVB, WilmingtonWinston Hospitality, Inc., Raleigh z

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


(Left-right) Amber Moshakos of LM Restaurants, Lisa schweickert of Golden Corral and husband Hugh Fojut at the N.C. Hospitality Education Foundation Benefit at 1705 Prime in Raleigh on Nov. 2.

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.

February 2, 2015Taste of North Carolina & The stars of the Industry Awards, Raleigh Marriott City Center

February 3, 2015NCRLA Annual Meeting, Raleigh Marriott City Center

March 23-24, 2015N.C. Prostart Invitational, Durham Convention Center

April 13-15, 2015NRA & AH&LA Public Affairs Conference, Washington, D.C.

June 1, 2015Charlotte Chapter Golf Tournament, Firethorne Country Club, Charlotte

september 21, 2015N.C. Restaurant & Lodging Expo, Raleigh Convention Center z

upcoming events and webinarsNetwork with North Carolina’s hospitality industry

leaders at one of NCRLA’s upcoming events

NCRLA is pleased to welcome as members all restaurants in Durham’s American Tobacco Historic District. We look forward to serving your businesses.

American Tobacco Historic District MembersBasan (opening soon)Cuban RevolutionEd Mitchell’s QuEMellow MushroomMoe’s southwest GrillOnlyBurger

saladelia The DistrictTobacco RoadTyler’s TaproomWhich Wich z

NCRLA Welcomes American Tobacco Historic District Restaurants

Join NCRLA Feb. 2 for an evening of networking, fun and delicious food at the Raleigh Marriott City Center as we honor the stars of the North Carolina Hospitality Industry. North Carolina’s hospitality industry is brimming with outstanding leaders who go above and beyond, raising the bar for excellence in performance, service and commitment to the industry. The stars of the Industry Awards recognize exemplary performance and qualities that set the high standards for the industry to achieve.

The next day, all NCRLA members are invited to the association’s annual meeting, starting at 9 a.m. at the Raleigh Marriott city Center. z

Lunch at Ed Mitchell’s QuE, located in the American Tobacco Historic District. Photo courtesy of the American Tobacco Historic District.



Looking Ahead to 2015REsTAuRANT AND LODGING TRENDs FOR THE NEW yEAR

inDuStRY tREnDS

Planning ahead is always a wise travel move, and it’s certainly not too early to start thinking about making plans for 2015. Before booking their next trip, travelers should consider the travel industry trends that will shape 2015 so they can make the most enjoyable and cost-effective travel decisions.

Bob Diener, Co-Founder and President of Getaroom.com and author of the book The Savvy Traveler 175 Ways to Save, presents thoughts on the ten upcoming travel trends for 2015.

1. Rates and occupancy levelsRates and occupancy levels will be higher, especially in major cities and upscale hotels, due to the recovering economy. Do your research to find deals on higher-end hotels, and of course book early.

2. European travel to increaseTravelers going to Europe will increase as Americans start spending more again on travel, and inter-Europe travel also rises. Look at traveling to Europe during the off seasons of 2015 for the best deals.

3. Booking in advanceThe one trend that doesn’t change is booking in advance. Promotions to encourage early bookings will grow, such as the flash sales featured by Getaroom.com which hotels use to sell rooms by offering deals that are valid for just a few hours, typically for stays anytime.

4. specialty vacationsspecialty vacations will continue to grow and become much more mainstream. Consumers are increasingly looking to blend their interests and activities with their travels, and vacations that focus on the environment, sports, or spa/yoga/health will see big growth in 2015.

5. Personalized attentionAs in other industries, travel companies will find ways to make travel and travel offers more personalized for individuals. Vendors in 2015 will try to match their

offers to consumers’ specific needs and wants, which creates a win-win where travelers are more likely to enjoy their trips, and vendors make more sales.

6. New ways to bookThere will be more ways to book travel in 2015 such as through Getaroom.com’s unpublished rate program, which should grow to include more than 40,000 hotels.

7. Customers in chargeFrom purchasing rooms and airfare to mobile-based check-ins, the industry will shift to allow consumers to be more in charge. This means mobile functions as well as automation, such as replacing room service with 24/7 grab-and-go options and self-luggage check in.

8. Mobile dominatesMobile dominates travel. Airlines and hotel operators will increasingly have to accommodate the desires of mobile travelers who expect to be able to complete bookings through apps, pull boarding passes, and perform nearly any other function. Easier access to charging will also need to be addressed.

9. Focus on valueValue will be a focus for leisure travelers. Consumers always want to feel like they are receiving good value for their money. This doesn’t always mean rock bottom pricing, but includes other aspects such as location, amenities, convenience and more.

10. Free Wi-FiA trend that combines the need for mobile-friendly travel with “value” is for hotels to offer free (and fast) Wi-Fi. Travelers simply expect to be connected whenever they are at a hotel, and free Wi-Fi can be more important than any other amenity. It’s one of the most requested hotel perks, and hotel review sites are filled with notes about Wi-Fi (or lack thereof).

Diener’s book The Savvy Traveler 175 Ways to Save, a collection of his best travel tips, is available on Amazon.com in paperback and Kindle versions. z

source: Getaroom. For the very best fall destination hotel room rates, visit www.getaroom.com for flash sales and unpublished rate discounts of up to 20 percent and more.

LODGING


The restaurant industry is evolving faster than ever, according to leading food research and consulting firm Technomic. Technology, consumer and menu trends are all revolutionizing foodservice. Technomic lays out 10 trends that its consultants and experts believe may be transformative in 2015. Predictions are based on Technomic research, including consumer and operator surveys and site visits, backed up by data from its Digital Resource Library and vast MenuMonitor database.

1. Lights! Camera! Action!Dining is no longer just a personal experience, but a staged event that imparts bragging rights. Plating and lighting are increasingly designed with phone snapshots and social-media sharing in mind. Customers collaborate to put on the show; menus, marketing, even charitable efforts are crowdsourced.

2. small-mindedsmall is in: Diners demand petite plates and flexible portions; units are smaller with shrunken, laser-focused menus, multi-use equipment and expanded hours to leverage fixed costs; labor pressures mean leaner staffing and more technology (though a backlash is brewing as many diners seek to unplug and be waited on).

3. Foodservice everywhereAlternative forms of foodservice swallow share – from retailers’ ever-more-sophisticated onsite restaurants to fresh-food-and-drink vending to enterprises that deliver ingredients to your door. Meanwhile, in the restaurant world, fast casual shakes out, segment lines blur further, pop-ups proliferate and demand for tech-enabled delivery heats up.

4. signature beveragesCocktails may come in kegs; classics like the Negroni ride the retro wave but get competition from new wine, beer and cider cocktails; flavorful and flavored whiskeys trend up along with spiced rums and liqueurs. Operators are increasingly differentiating themselves with non-alcohol drinks, too – from handcrafted or small-batch sodas to pressed juices to health-halo teas.

5. There’s something about AsiaAsian foods have been trending for years, but the world’s biggest and fastest-moving continent always delivers something new. In 2015, look for the breakout of Korean, mainstreaming of Vietnamese and upscaling of spicy ramen noodles, the quintessential Asian street food.

6. Bitter is the new boldLook for darker coffees, deeper chocolates, next-gen cruciferous veggies like cauliflower and collard greens, hoppy beers and cocktails with the bite of bitters.

7. DIy healthMore consumers care about healthy eating – but what does that mean to them? Menus increasingly display pick-and-choose do-it-yourself options for everyone from gluten-free eaters to vegans to paleo-diet partisans; offerings are switched out as nutrition fads and fashions come and go.

8. Micro-localThe stay-close-to-home spirit heightens interest in everything from house-purified water to regional seafood to locally manufactured products like beers and liquors. Even as the supply chain consolidates, specialty and citywide distributors gain share. An “anti-chain” ethos prompts chains and multiconcept operators to debut quasi-independent restaurants fine-tuned to local market demands.

9. up with peopleThe meaning of corporate social responsibility evolves as consumer concerns shift to the human factor. Diners care that restaurants deal fairly with their employees and offer opportunities for advancement. Others in the food chain also gain visibility as farmworker and Fair Trade movements win victories.

10. Channeling zThe challenge of appealing to all ages intensifies as younger diners step up demands for speedy high-tech service, heightened experiences, louder music and kinetic visuals... and a new teen cohort of digital natives begins to make its voice heard. z

source: Technomic Inc. To inquire about food industry trend-tracking insights from Technomic, contact Chris urban at 312-506-3929 or [email protected].

REsTAuRANTs


The N.C. Hospitality Education, the charitable arm of the N.C. Restaurant & Lodging Association, is proud to announce that it has awarded more than $117,000 in scholarships and grants for the 2015 academic year.The funds will go to students seeking a degree in the hospitality industry, teachers in North Carolina hospitality programs, and the children of hospitality workers. The scholarship and grant recipients were recognized Nov. 2 during the Future of Hospitality Benefit at 1705 Prime in Raleigh.

“We are honored be able to help make career dreams come true for these bright students and dedicated educators,” said Lynn D. Minges, president & CEO of the N.C. Restaurant & Lodging Association. “The hospitality industry comprises 11 percent of North Carolina’s workforce, and offers good, well-paying jobs in all 100 counties. These teachers and students are the future of our industry, and we eagerly look forward to witnessing their accomplishments.”

Each year NC HEF recognizes an industry leader who has created opportunities and changed lives of many young people over a long period of time. This award recognizes one hospitality leader who has gone above and beyond in their contributions to education in North Carolina. This year scott Brewton, senior vice president and general manager of Pinehurst Resort, received the Excellence in Education Champion Award for his continued service to hospitality education in North Carolina. Brewton regularly volunteers his time to the activities of this Foundation, the Prostart Program and post-secondary programs. In previous years, this award has gone to incredible individuals such as James Maynard, H.M. Poythress, Michael Olander, Mike Kelly, Van Eure, sam Hobgood, smokey Norris, Pete Cotter and Michael Martino.

For a full list of all scholarship and grant recipients, go to www.ncrla.org/hefwinners. z

Scholarships for the Next GenerationNC HEF sTRENGTHENs HOsPITALITy INDusTRy WITH sCHOLARsHIPs AND GRANTs

EDuCAtion FounDAtion nEWS

N.C. Hospitality Education Foundation Board of Trustees Chair Mike Martino (right) presents the Excellence in Education Champion Award to Pinehurst Resort senior Vice President and General Manager scott Brewton (left)

(Left-right: NC HEF scholarship winners Hannah Neale, Taylor Morgan, sabrina Dulaney, Alexandra Barnett, Takeda Payton, Haley schronce and Kimberly Ware)

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a la carteA sampler of hospitality-related news stories

sHARE yOuR suCCEss sTORIEs ON WWW.NCWORKsHERE.ORGNCRLA needs your restaurant success stories for a new website designed to showcase the many positive aspects and opportunities in the restaurant industry. North Carolina Works Here (www.ncworkshere.org) is part of a national state-by-state effort to show that restaurant jobs are good jobs, with many opportunities for advancement for a diverse array of workers. Currently the site features the stories of Ken Conrad of Libby Hill seafood and Randy swanson of Icehouse Waterfront Restaurant in swansboro. The site will also include stories from front-line employees. We encourage you and your employees to go to the site and share your success stories with the industry. Go to www.ncworkshere.org. z


NCRLA is now offering proctoring for those who take the servsafe Food safety Manager Certification online. Proctoring takes place in our Raleigh offices by NCRLA’s own certified instructors.

North Carolina regulations require all establishments to have a manager certified in food safety on duty at all times. your restaurant or foodservice establishment could receive a two-point deduction on its next health inspection grade if you don’t comply.

Developed by the National Restaurant Association, servsafe is the industry leader in food safety certification. The servsafe certification course is for food and beverage managers, supervisors, inspectors, federal, state and local public health officials, chefs and anyone who requires food safety training. It is the industry’s premier food safety education and training program, and is recognized and accepted by more federal, state and local health jurisdictions than any other food safety training program. The program covers the flow of food from the time you purchase

NCRLA OFFERs sERVsAFE PROCTORING

your products until the meals reach your customers’ tables, and includes topics such as microorganisms that cause foodborne-illness breakouts, proper food storage, and cleaning and sanitizing. servsafe offers four specific training certification: Food safety Manager, servsafe Food Handler, Alcohol and Allergens. NCRLA member receive a 10 percent discount on servsafe materials.

Register for proctoring at www.ncrla.org/proctoring. z


suCCEssFuL MANTEO TO MuRPHy RAIsEs FuNDs FOR PACsThe Angus Barn and Golden Corral hosted another successful Manteo to Murphy PAC event Oct. 27 at the Angus Barn Pavilion in Raleigh. Ticket sales and live auction sales benefitted the NRA’s Restaurant PAC. silent auction sales benefitted the NCRLA PAC. Both PACs are vital weapons in the fight to elect candidates who are friendly to the hospitality industry. see more photos from Manteo to Murphy on NCRLA’s Facebook page. z

ACA DEADLINE APPROACHING; 5 PERCENT DIsCOuNT AVAILABLE THROuGH uNITEDAs the Jan. 1 deadline for Affordable Care Act compliance looms, NCRLA would like to remind members that they receive a 5 percent discount on group health plans from unitedHealthcare. unitedHealthcare provides a full spectrum of consumer-oriented health benefit plans and services to individuals, public sector employers and businesses of all sizes, including more than half of the Fortune 100 companies. The company organizes access to quality, affordable health care services on behalf of approximately 25 million individual consumers, contracting directly with more than 600,000 physicians and care professionals and 5,000 hospitals to offer them broad, convenient access to services nationwide. We also encourage you to take a look at the products offered under the Restaurant Healthcare program; compare quotes by contacting your broker or by calling 877-624-0495 to have a representative walk you through the products. z

NCRLA President & CEO Lynn Minges with sam Hobgood of Big Ed’s City Market and wife Lynn Hobgood)

Lizzie and sean Fowler of Mandolin with sean’s father, Golden Corral CEO Ted Fowler

The National Restaurant Association Educational Foundation’s new research Who Works in the U.S. Restaurant Industry is the first report of its kind in decades.

Detailing the opinions of nearly 5,100 Americans who currently work or formerly worked in the industry, as well as those who own or operate restaurants, the study offers compelling insight into the sense of pride, optimism and opportunity among the restaurant workforce.

A majority of restaurant employees said the industry provides good long-term career opportunities. Among those surveyed in Who Works in the U.S. Restaurant Industry, individuals in almost every occupation and age group surveyed felt the restaurant industry affords them career advancement potential. Of those not in their first restaurant job, a solid majority said they have advanced to higher-paying jobs.

One in three Americans got their first job in the restaurant industry, and many take that opportunity to build life long careers. seven out of 10 restaurant employees said they would likely continue working in the industry until they retire. In fact, the median industry tenure of employees in restaurant manager and business operations positions was 20 years, and for those over 55, the median was more than 30 years. Read the full Restaurant Workforce report and see more infographics detailing the restaurant industry at www.nraef.org/Build-Talent/Workforce-Research. z

Who Works in the Restaurant Industry?NEW suRVEy sHOWs PRIDE AND sENsE OF OPPORTuNITy IN THE WORKFORCE

REStAuRAnt inDuStRY


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At Your Service, Winter 2014

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