At

Official Magazine of North Carolina Restaurant and Lodging Association

Summer Issue, Vol. 1 Issue 1

Your Service

North Carolina Restaurant and Lodging Association

At Your Service

Summer 2012

The changes were making are more than skin deep.

Weve changed our name from U.S. Foodservice to US Foods. It reflects a small, yet very big change for us and for you. Our new name and look are a reflection of our passion for food and the many improvements now underway at US Foods. Our sales reps will soon be showing you exciting new products and sharing new food ideas. And were working on making our service experience easier for you every step of 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 usfoods.com

At Your Service
SUMMER 2012
Volume 1, Issue 1

COVER STORY
p.18

Contents

North Carolina Restaurant and Lodging Association

6036 Six Forks Road Raleigh, NC 27609 Tel: 919.844.0098/800.582.8750 Fax: 919.844.0190 www.NCRLA.biz

Unique at its Finest Chef Scott Crawford and Chef Daniel Benjamin The Umstead Hotel & Spa in Cary

Our Staff

INTERIM PRESIDENT & CEO Alyssa Barkley OPERATIONS MANAGER Patricia Hendrickson GOVERNMENT AFFAIRS MANAGER Whitney Christensen, Esq. SPECIAL EVENTS MANAGER Jacquelyn Manson

Cover Story PhotograPhS by

5 7 9 10 12 20 22 24 26 30 36

Letter from our President WELCOME New Members 2012 ServSafe Workshops FDA Food Code Unfoiled Legal Bites: Dram Shop Laws, Health Care Reform Cheers: Mixology Restaurateur Spotlight: Marty Kotis Green Light: The Proximity NC HEF Future of Hospitality Wrap Up Baking for Hope: 10th Annual Gingerbread House Benefit Your Local Buzz: Member News
North Carolina Restaurant and Lodging Association

MEMBERSHIP ADMINISTRATOR Sherry Riley MARKETING & COMMUNICATIONS MANAGER Carla Chirico EDUCATION PROGRAM MANAGER Ranita Bullock

Publication

EDITOR IN CHIEF, GRAPHIC DESIGNER & WRITER Carla Chirico Carlac@ncrla.biz LEGAL BITES COLUMNIST Whitney Christensen Whitneyc@ncrla.biz

AD Inquiries or Suggestions

MARKETING & COMMUNICATIONS MANAGER Carla Chirico Carlac@ncrla.biz

At Your Service

Summer 2012

North Carolina Restaurant and Lodging Association

At Your Service

Summer 2012

Presidents Message
ummer is here! It is hard to believe that we are over halfway through 2012. NCRLA has accomplished many wonderful things with much thanks to our Board of Directors, committees and new team members. While we are able to celebrate strong legislative victories during this years short session led by Frank Gray, lead lobbyist/legal counsel, and our new Government Affairs Manager, Whitney Christensen; the launch of this new and exciting magazine, At Your Service, a new face to our website, www.ncrla.biz, enhanced social media presence, thanks to our new Marketing and Communications Manager, Carla Chirico; astounding growth in our ProStart program; and an engaged core membership, we still have much to achieve in the remaining months of 2012. Through our Strategic Planning process that kicked off in the Fall of 2011, our Board identified some key areas of improvement or enhancement, including grassroots advocacy and fundraising through our PAC, membership development, brand awareness and community building. We have certainly made wonderful progress engaging in local fundraisers for business friendly candidates in NC. Thank you to our members who hosted and participated in these impactful events. We now must focus on what NCRLA means to our industry ask yourself: What are my reasons for being a member? What is the value I find indispensable to my business? Please share your thoughts with us at NCRLA, we want to hear from you! The team at NCRLA is pondering those very questions and will work closely with our Brand Awareness Task Force and Membership Development Committee to enhance our brand and create our strongest value proposition ever. We pledge to be active listeners primed to create a valuable and innovative community for the greatest industry on Earth. On a personal note, I want to share with you how honored I am to serve the NCRLA team and membership as the Interim Director. There are many moving parts to our association and this is a very exciting time of change. With change comes opportunity and the opportunities before us have no boundaries with the leadership and the new staff team we have in place. We said goodbye to Susan Seay, ProStart Program Manager, upon her retirement in

June. Both NCRLA and NC HEF leadership expressed our deepest gratitude for her everlasting impact on our ProStart program that wont be forgotten. The most recent addition to our team, Ranita Bullock, Education Programs Manager, comes to us with a wealth of experience in hospitality education, a passion for our industry and will have no trouble keeping the pace with the ProStart program! Please take some time to acquaint yourself with all the new faces, talent and expertise rounding out NCRLAs team by visiting www.ncrla.biz and drop us a line or give us a call. We pledge to be more mobile and visible throughout the state in coming months to engage our industry by learning, sharing and networking. Thank you for your investment and your engagement, as you are what keeps us rocking and rolling and we are... At Your Service.

Alyssa Barkley

North Carolina Restaurant and Lodging Association

At Your Service

Summer 2012

Letter froM nCrLa Chair

ach July, we as Americans pause to celebrate our independence as a nation, and reflect upon what it means to be citizens of the greatest nation on earth. In North Carolina, our General Assembly adjourns their annual session each summer, and provides us an opportunity to review their accomplishments on our behalf in this great state. And across the hospitality industry in NC, traffic patterns shift away from the Piedmonts major metro areas towards the beaches, lakes, and mountains. As our Guests seek rest, relaxation, and recreation - the tempo of life for many in the Old North State shifts gears to provide an opportunity for reflection. As NCRLA Members, our reflection and appreciation for the associations work should be included in this annual summer pause. And this year, we have much to appreciate! We have exciting work being completed in Government Affairs, Membership Growth and Member Services, the Education Foundation, and NCs adoption of the FDA Food Code. And all of this work is being done under the inspired direction of Interim Director Alyssa Barkley, our devoted Board of Directors, and so many fantastic volunteers who help make each of our events a success. Yes, a national CEO search is underway, but Alyssa is certainly on the short list of strong candidates for the position. The search committee expects to announce their recommendation to the full NCRLA Board for consideration this fall. New NCRLA staff this year includes Manager of Government Affairs Whitney Christensen a bright and energetic advocate who strengthens our lobbying team that also includes Frank Gray of the esteemed Jordan Price. Together, Whitney and Frank work the committee rooms and corridors of Jones Street on our behalf, and help our legislators understand how various bills would affect our businesses - ensuring that barriers to our success as employers of 10% of the workers in the state are removed, and promoting tourism resources that help NC attract even more visitors from the US and abroad. All the while, we remain the largest contributor state to the NRA PAC in this important election year, and our involvement with both the NRA and AH&LA is pivotal, as our national board members ensure that NCs voice is heard on the national stage.

ProStart Coordinator Susan Seay did announce her retirement in May, and we thanked and recognized the meteoric growth of ProStart on her watch. Susans enthusiastic promotion of the program leaves a legacy of inaugural success in this arena for our NC Hospitality Education Foundation. The new full-time Education Programs Manager Ranita Bullock has hit the ground running, though, and will help shepherd our growth in the future. In short, much has been done, and much remains to be done the balance of this year as I thank and celebrate our leadership and teamwork, I would be remiss if I didnt suggest that there is even more opportunity for volunteerism. So if you are already engaged, I thank you. If youre not, please consider giving us a call at the Raleigh office to explore how you can get more involved. From golf tournaments to galas, and from meetings to mixers, theres something for everyone at NCRLA! Have a great and prosperous summer. Christina Larson

Christina Larson Chair Darden Restaurants brad hurley Chair-Elect 42nd Oyster Bar

E xE cutiv E Sizemore B oard Jimmy

Secretary JP Steakhouse, LLC Sterling Webster Immediate Past Chair Hilton Garden Inn billy Sewell NRA Representative Platinum Corral, LLC

of

vinay Patel AH&LA Representative SREE Hotels, LLC

d ir E ctors barkley alyssa

Interim President & CEO Frank gray General Counsel and Lobbyist

Joel Griffin Treasurer Griffin Stafford Hospitality

randy Kolls Travel & Tourism Board Representative Washington Duke Inn & Golf Club

North Carolina Restaurant and Lodging Association

At Your Service

Summer 2012

New NCRLA Members

Alsco Charlotte Durham Kinston Capital Sign Solutions Chow Trailers and Trucks Enviro Master Services, Inc. HRB Universal Raleigh Charlotte Industrial Steam Cleaning Insurance Service Center THE SEALS The Flow of Food Island Inn The Ballantyne Hotel The Ballantyne Lodge Amelies French Bakery Double Zero LLC Emerils Eatery/Emerils Eatery to go Midwood Smokehouse Quantum Development Charlotte,LLC Amelies French Bakery-Tryon St American Roadside Ally, LLC Church Street American Roadside Southpark, LLC Applebees Asheville Ashville Clemmons Durham Fayetteville Fuquay-Varina Garner Hendersonville Knightdale Leland Roanoke Rapids Sanford Smokey Park Bad Daddys Burger Bar Cracker Barrel Old Country Store STH Pines J&S Cafeteria Archdale K & W Cafeterias Pineville Tower Raleigh Newks Express Cafe Uptown Pacos Taco Plate Perfect Catering Slice of Life Pizzeria and Pub Patriot Way Military Cutoff Road Shaws BBQ House

Welcome

Ne w MeMBer spotlight
Chow Trailers and TruCks

teven Solomons daughter was attending graduate school at UNC at Wilmington, NC and, like most students, was struggling. She and her boyfriend were both living off the fat of the land. Steve, originally from Los Angeles, was motivated to help this deserving couple out. Living in L.A. and being familiar with the popular food truck movement on the West coast, he had an idea. He purchased a used van and delivered it to them with specific instructions to open a mobile food business. It proved to be profitable. Steve eventually moved to the East coast to be closer to his children and parents; this also brought him closer to several trailer shell manufacturers in Georgia.

After retiring and relocating, Steve found himself lounging around and began to consider his options. Now, he possessed not only the knowledge and resources, but the time and inclination to act upon his own interests in the food truck movement. Subsequently, he made the decision to open a custom trailer fabrication company that would cater specifically to the mobile food industry. This business would be more than trailer fabrication: it would provide turn-key, affordable options from concept to fruition for anyone seeking entry into the food truck industry. CHOW Trailers and Trucks, LLC was incorporated and the rest, as they say, is history. Since that time, CHOW Trailers has become affiliated with the Atlanta Street Food Coalition, The Cookery, Orlando Food Truck Association, and OrlandosFoodTrucks.com. They are members of the White County Chamber of Commerce and the North Carolina Restaurant and Lodging Association. CHOW is also actively pursuing newlyformed associations in Nashville, Charleston, Birmingham, and Charlotte, and is swiftly becoming viable within the entire Southeastern mobile food arena.
North Carolina Restaurant and Lodging Association

At Your Service

Summer 2012

DECODINg
servsafe:
whaT are The Federal Food Code requiremenTs?

urrently, North Carolina allows a two-point credit on an establishments environmental health score if a manager or other employee responsible for operation of the establishment (that is employed full time in that particular establishment) has successfully completed in the last three years a food service sanitation program approved by the Department. Demonstration of knowledge is not required; it is voluntary. However, food service sanitation programs approved by the Department must meet strict requirements, such as 12 hour minimum classroom contact time with detailed subject matter criteria. No online classes or other distance education is accepted. This allows for a maximum environmental health score of 102. The adoption of the 2009 Federal Food Code will change the maximum environmental health score to 100. The new food safety standards include demonstration of knowledge (as opposed to voluntary) and a two-point deduction will be taken from the environmental health score (as opposed to added) if the restaurant does not employ a Certified Food Protection Manager. In order to be qualified as a Certified Food Protection Manager one must meet the following requirements:

The Code will not require training, but at least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-accredited program, which is the accrediting organization for the Conference for Food Protection Standards for accreditation of food protection manager certification programs. the requirements of the rule take effect January 1, 2014.
The program blends the latest FDA Food Code, food safety research and years of food sanitation training experience. Managers learn to implement essential food safety practices and create a culture of food safety. All content and materials are based on actual job tasks identified by food service industry experts. If you have any questions on ServSafe please contact alyssa barkley, Interim President & Ceo and Director of health and Safety at 919.844.0098 or alyssab@ncrla.biz

North Carolina Restaurant and Lodging Association

At Your Service

Summer 2012

ServSafe Food Protection Manager Training Certification training blends lecture, video and activities in a way that constantly engages the learner with food safety content. This blended learning approach helps students listen, watch, practice and remember key food safety lessons. Manager, Food Handler, Train-the-Trainer and Proctored Exams. Asheville
Jul. 30 /31 , Aug. 31 , Oct. 15
th st st th

ManageFirst Workshop Program participants receive industry respected training that prepares them to confidently lead our ever-growing industry. This management program teaches practical competencies needed to face real-world challenges in the industry, including ethics, accounting skills interpersonal communication, and more.

Asheville
Controlling Foodservice Cost Aug. 31 , Oct. 15
st th

ServSafe Alcohol training workshops are vital, practical and current responsible alcohol service training. It implements the same approach ServSafe pioneered for the industrys most recognized food safety training and certification. That makes ServSafe Alcohol a smart training solution for every operation and every classroom. Asheville
st

Jul. 30 /31 , Aug. 31 , Oct. 15

th

st

th

Charlotte/Concord
Aug. 10 /11 , Aug. 30 , Sep. 10 , Sep. 21 , Oct. 11 , Nov. 8
st th th th th th th

Charlotte/Concord
Aug. 10 /11 , Aug. 30 , Sep. 10 , Sep. 21 ,Oct. 11 , Nov. 8
st th th th th th th

Inventory and Purchasing Sep. 1 , Oct. 16

st th

Fayetteville
Aug. 7th/8th, Aug. 31st, Sept. 18th, Oct. 6th, Oct. 25 , Nov. 3
th th rd

Greensboro
Controlling Foodservice Cost Sep. 4 Sep. 5
th th

Fayetteville
Aug. 7th/8th, Aug. 31st, Sept. 18th, Oct. 6th, Oct. 25 , Nov. 3
th th rd

Greensboro/High Point
Aug. 9th/10th, Aug, 29 , Sep. 4th, Sep. 20th, Oct. 9 , Nov. 9 , Nov. 16
th th

Inventory and Purchasing

th

Greensboro/High Point
Aug. 9th/10th, Aug, 29 , Sep. 4th, Sep. 20th, Oct. 9 , Nov. 9 , Nov. th 16
th th

Raleigh
Controlling Foodservice Cost Sep. 6 Sep. 7
th

Raleigh/Durham
Aug. 8th/9th, Aug. 29th, Sep. 6th, Sep. 19th, Oct. 7 , Nov. 4 , Dec. 2
th th nd

Raleigh/Durham
th th

Aug. 8th/9th, Aug. 29th, Sep. 6th, Sep. 19th, Oct. 7 , Nov. 4 , Dec 2
nd

Inventory and Purchasing

th

Wilmington
Aug. 6 /7 , Sep. 1 , Sep. 16 , Oct. 12 , Nov. 9 , Dec. 7
th th th th th st th

Wilmington
Aug. 6 /7 , Sep. 1 , Sep. 16 , Oct. 12 , Nov. 9 , Dec. 7
th th th th th th st th

Charlotte
Controlling Foodservice Cost Sep. 10 , Oct. 12
th

Winston-Salem
Aug. 7 /8 , Aug. 31 , Sep. 18 , Oct. 6 , Oct. 25 , Nov. 9 , Nov. 16
th th th th th th st th

Winston-Salem
Aug. 7 /8 , Aug. 31 , Sept. 18 , Oct. 6 , Oct. 25 , Nov. 9 , Nov. 16
th th th th th th st th

Inventory and Purchasing Sep. 11 , Oct. 13

th th

919.858.6249 Raleigh Training Center 704.916.9472 Charlotte Training Center www.HRBUni.com /NCRLA NC@HRBUniversal.info
North Carolina Restaurant and Lodging Association

At Your Service

Summer 2012

Federal Food Code:

unfoiled

n June 27, a Piedmont Central Community College classroom was filled with 87 hospitality leaders eagerly waiting for the NCrLa Charlotte Chapter FDa Federal Food Code seminar.

Among the attendees were guest presenter, NCRLA Interim President and Director of Health and Safety, Alyssa Barkley and special guests, Mecklenburg Environmental Supervisors, Amber Daniels and Amy Michelone. NCRLA Charlotte Chapter hosted the seminar to educate business owners on the federal food code regulations and requirements for North Carolina establishments.

Barkley kicked off the seminar with an in-depth food code presentation which covered the change including demonstration of knowledge, cold holding, date marking, prevention of contamination by hands, employee health, food trucks and consumer advisory.

food Code seMinar Breakdown

Demonstration of Knowledge The Person in Charge (PIC) must demonstrate to the health department that they are knowledgeable about the prevention of the food borne illness and food service sanitation regulations Post a certificate demonstrating the successful completion of a food safety education exam i.e., ServSafe Must have a certified PIC on duty at all times of operation (per shift) NO more 2-point bonus. The 2 points will go in the inspection form Cold Holding Current rule is 45 F Six-year phase in to 41F State health department will research the success of restaurants phasing into the new requirement starting July 2012.

On p. 11 - Department Health and Human Resources Training Class Info, contact: DHHS Education and Training specialist, Anna Beamer, at 919.707.5858 or anna.beamer@dhhs.nc.gov
North Carolina Restaurant and Lodging Association

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At Your Service

Summer 2012

Date Making Ready to Eat (RTE) will be allowed to be held in refrigeration for 4 days at 45 and 7 days at 41 RTE items is being held in refrigeration must be properly and clearly labeled with the date of preperation OR the date that the item shall be consumed, sold, or discarded.
* There is a big food cost saving potential when you can hold food at 41 for longer periods of time.

Prevention of Contamination by Hands No bare hand contact on Ready To Eat (RTE) foods All barrier items appropriate: tongs, spatulas, wax paper, gloves, etc. NOT to be referred to as a "glove rule" Hand Washing

Employee Health Employee Health Policy to be created within each establishment Must be clear as to what the internal procedure is for identification/reporting, restriction and exclusion of an ill employee Templates are available for establishments to use and customize

Key Speaker, Alyssa Barkley NCRLA Interim President and Director of Health & Safety

Food Trucks Exception added to the rule filing to require the same inspection requirements as brick and mortar. Will convert from the "yes"/"no" inspection sheet to the regular inspection sheet Trucks will be required to post a grade card ON the truck Consumer Advisory Establishments will not be allowed to post Consumer Advisories on their menus to alert the public that consuming an animal product that is served raw or under cooked can lead to an increased health risk You can now offer many items cooked at the request of the public with an advisory in place For food code or health and safety questions, please contact alyssa barkley at 919.844.0098 or alyssab@ncrla.biz.

Federal Code Training Classes

August 7 August 8

Date

Rockingham richmond

County

Governmental Center Building 4 -525 Hwy 65 Reidsville, NC 27320 richmond Community College, 1042 w. hamlet Ave. hamlet, NC 28345, room ghsB 102 Johnston Co. Agricultural Ext. Bldg 2736 NC Hwy 210 Smithfield, NC 27577 HCC Regional High Technology Center 112 Industrial Park Dr. Waynesville, NC 28786 Government Center, 600 East Fourth Street, Charlotte, NC Room 267 Tanglewood Park 4061 Clemmons Road Clemmons, NC

address

August 10 Johnston August 14 Haywood August 15 Mecklenburg August 16 Forsyth

August 21 New Hanover Government Center 230 Government Center Dr. Wilmington, NC 28403 Training Room August 22 Martin August 23 Onslow August 30 Surry Martin Community College 1161 Kehukee Pk Rd, Williamston, NC 27892 Building 1, Room 14 Health Department 612 College St. Jacksonville, NC 28540 Room: Auditorium Harvest Grill, 286 Cabernet Ln. Dobson, NC 27107

Visit NC Department of Health and Human Services at http://ehs.ncpublichealth.com/oet/events.htm for agenda, registration, and more information.
North Carolina Restaurant and Lodging Association

At Your Service

Summer 2012

11

LEgAL
Bites

North caroliNas dram shop laws aNd Your BusiNEss

nbeknownst to many hospitality business owners, North Carolina has joined several other states in creating third party causes of action for victims of drunk driving accidents against the bar, restaurant or hotel that sold the intoxicated driver alcohol. N.C.G.S 18B-305. To use the statute, the victim must be able to establish that the ABC licensee was negligent per se, by proving that:

Written by Whitney Christensen

1 The bartender knew or should have known of patrons intoxication when

serving him; and

Clark v. Inn W., 379 S.E.2d 23, 25 (1989).

2 that the driver was in fact legally intoxicated.

The ease with which a plaintiff could surmount this threshold should be alarming to our industry. Each year, North Carolina law enforcement officers issue approximately 55,000 DUIs. In 2008, 423 of the DUIs in North Carolina involved a fatality. It is estimated that 40-60% of all drivers charged with DUIs became intoxicated at an ABC permitted establishment, as opposed to a private residence. This translates to somewhere between 169 and 254 deaths per year where the decedents family could potentially initiate a cause of action against a North

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North Carolina Restaurant and Lodging Association

At Your Service

Summer 2012

Carolina bar, restaurant, hotel or other business that served the driver alcohol. With these lawsuits usually resulting in six figure verdicts, this is certainly not an issue that our industry should take lightly. The laws that afford drunk driving victims this third party cause of action are collectively referred to as Dram Shop Acts. This body of laws earned its nickname because bars and restaurants who served alcohol were known as dram shops in the early 20th century. Enacted into legislation to some degree in 43 states, the idea of placing liability for these types of accidents on the ABC licensee has become widely accepted across our county. It is important to note that North Carolinas Dram Shop Act does not create a cause of action against the drunk driver; it only imposes liability on the business that sold the alcohol to the driver. The statute does give defendant businesses the right to seek contribution from the driver, but not full indemnification. In other words, if a verdict is rendered against the business who served the driver, that business can sue the driver on a theory of common law negligence or under a wrongful death statute for part of the verdict amount, but the business cannot shift all of the liability to the driver, as you might expect. Interestingly, there is a similar cause of action against social hosts in North Carolina. According to the 1992 case of Hart v. Ivey, drunk driving accident victims can seek damages from hosts of parties or events in private residences who served alcohol to the driver. Hart v. Ivey, 420 S.E.2d 174, 176 (1992). The requirements for this type of liability are similar to those under the statute that imposes liability to third parties on ABC permittees: the driver must be intoxicated and the host must have known or should have known of the intoxication prior to serving him. Id.. With all of the controversy surrounding Dram Shop Act liability, there are a lot of business owners asking: What does this law achieve? Some view this type of liability on bars and restaurants as a tool to deter them from over-serving. However, several legal scholars have written lengthy dissertations about why they think tort law cannot provide the systematic change needed to make the roads safer. See Hall v. Toreros II, Inc.: Drunken Driving, Bar Liability and the Quest for Safer Roadways, by Fitz E. Barringer. Others view it as the only way for the victims families to find redress under the law. There may be some truth to this, especially since many times the drunk driver is essentially judgment proof due a lack of assets, but that still does not justify placing the liability on the business owner, whether he has the deepest pockets of all involved or not. But to many hospitality business owners, this is viewed as another unwanted, substantial risk of doing business.

Ways to Prevent a Dram Shop Verdict Against Your Business:

Talk to bartenders and wait staff about the risks associated with over serving and remind them that 18B-305(b) of the North Carolina General Statutes allows any establishment to refuse to sell alcohol to anyone. Talk to your businesss liability insurance provider to determine what your insurance provider would cover in a suit of this kind. Some of our members, including the Lynnwood Grill in Durham, have bought or leased shuttle buses to bring intoxicated patrons home after the bar closes. Although seemingly costly, the decision to operate a shuttle for patrons could attract new business and is certainly a smart move in reducing exposure to liability under the Dram Shop Act. The North Carolina ABC Commission offers the Responsible Alcohol Server/Seller Program where managers, bartenders and wait staff can learn about the risks of over-serving, how to tell when a patron has become intoxicated and North Carolinas dram shop laws. For dates and locations, please visit the abC Commissions website at http://abc.nc.gov/education/training/rasProgram.aspx. Class is now being offered in webinar form on the second tuesday of every month at 1:00 PM. ServSafe also offers classes on how to serve alcohol responsibility. For more information on these classes, please see page 9 of this magazine.
North Carolina Restaurant and Lodging Association

At Your Service

Summer 2012

13

HEALTH CARE REFORM

Written by: Whitney Christensen

H ow it w ill A ffect Y our B usiness

n 2010, Congress passed and President Barack Obama signed into law the Patient Protection and Affordable Care Act, a piece of legislation which would substantially modify health care laws in the United States. Several states, corporations and political activist groups challenged the constitutionality of the Act in federal court. After several months of deliberation, the Supreme Court upheld most of the key provisions of the Act in a 5-4 opinion that came as a surprise to many.

What the LaW RequiRes of You:

Large Businesses:
Businesses with 50 or more full-time-equivalent employees will be most affected by the act. These businesses will be required to offer all employees that average 30 or more hours a week in a given month, and their dependents (up to age 26) affordable (i.e. self-only health coverage where the cost does not exceed 9.5 percent of the employees household income) minimum essential coverage, beginning in 2014. If the business does not comply with this mandate, it will likely face federal penalties of up to $2,000 per employee, per year. Employers can exclude the first 30 full-time employees when calculating this penalty. Employers would also face penalties of $3,000 per year for each full-time employee that seeks subsidized coverage through the state if the employers plan was deemed unaffordable. Beginning in 2012, employers who file 250 or more W-2 forms per year will be required to report the total cost of employer-provided medical benefits on employee W-2 forms. The value of the health benefits provided is reportable on the W-2, but is not taxable. Large businesses will be required to inform employees of the existence of the state exchanges by March 1, 2013.

Small Businesses:

For businesses with 50 or fewer full time employees, the law is much less cumbersome. These businesses will not be required to offer coverage to any of their employees. Effective immediately, certain small employers that offer coverage may qualify for a tax credit for contributing to their employees health coverage. This credit is available to all restaurants with up to 25 full time employees who also pay at least 50 percent of the cost of coverage for their full time salaried and hourly workers. Beginning in 2014 however, businesses who take advantage of this credit must purchase their coverage through a state exchange. Small businesses will be required to inform employees about the existence of the state exchanges by March 1, 2013, just as the large businesses are required to.

Individuals:

Effective 2014, the Act requires most individuals to obtain basic health insurance coverage through any one of the following: their employer, state exchanges, Medicaid/Medicare, or elsewhere. If the individual fails to obtain coverage by this time, he will face an annual penalty.

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North Carolina Restaurant and Lodging Association

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Summer 2012

Health Care Reform Implementation Resources for Businesses

AH&LA has a wealth of information on the Act as it applies to hoteliers. You can access it at the address below. AH&LA username and login are required. http://ahla.com/healthcare/

The NRA also has a great deal of information on the Act, particularly as it applies to restaurant owners. No login information is required. http://healthcare.restaurant.org The UNC Health Sciences Library has compiled a bank of information on the health care reform legislation, which can be accessed at the link below. http://www.nchealthinfo.org/health_topics/health_care/HealthCareReform.cfm

Penalties for Employers Not Offering Affordable Coverage Under the Affordable Care Act Beginning in 2014

Start here.

Does the employer have at least 50 full-time equivalent employees?

No

Penalties do not apply to small employers.

If the employer has 25 or fewer employees and average wage up to $50,000, it may be eligible for a health insurance tax credit.

Yes

Does the employer offer coverage to its workers?

No

Did at least one employee receive a premium tax credit or cost sharing subsidy in an Exchange?

Yes

The employer must pay a penalty for not offering coverage.

The penalty is $2,000 annually times the number of full-time employees minus 30. The penalty is increased each year by the growth in insurance premiums.

Yes

Does the insurance pay for at least 60% of covered health care expenses for a typical population? Yes Do any employees have to pay more than 9.5% of family income for the employer coverage? No

No

Employees can choose to buy coverage in an Exchange and receive a premium tax credit. The employer must pay a penalty for not offering affordable coverage. Those employees can choose to buy coverage in an Exchange and receive a premium tax credit.

Yes

The penalty is $3,000 annually for each fulltime employee receiving a tax credit, up to a maximum of $2,000 times the number of fulltime employees minus 30. The penalty is increased each year by the growth in insurance premiums.

There is no penalty payment required of the employer since it offers affordable coverage. healthreform.kff.org

ncrlA s Hort s ession V ictories

Public School Calendar Reform Bill Copper Theft Prevention Bill A Provision that Delayed a Health Department Fee Increase and
Distribution Adjustment A Provision of the Budget Appropriating Additional State Funds to Tourism Marketing Bill that Delayed the Wading Pool Fence Compliance Deadline

Power of the

Written by Carla Chirico

PAC
brad hurley, owner of 42nd oyster bar & gaC Chair

CRLA was honored with the 2011 National Restaurant AssociationPAC Recognition Award for Highest Total Receipts, which recognizes North Carolina for being a PAC powerhouse. The award was presented by Ken Conrad, owner of Libby Hill Seafood Restaurants who is currently serving as the NRA's Vice Chair. Members of NCRLA have consistently devoted countless hours to PAC fundraising in the past and this award celebrates those contributions. In 2011, Billy Sewell of Golden Corral was the Government Affairs Committee Chair, and currently, he is serving on the board of directors for the NRA. Brad Hurley, owner of 42nd Oyster Bar, is our current Government Affairs Committee Chair.

"I believe we may have a stronger presence on the NRA Board because of money North Carolina contributes to the NRA," said Brad Hurley. "This award earns NCRLA PAC respect, and since there are larger associations out there, we are setting the bar for other associations." The most notable fundraiser which serves as the catalyst for surpassing the PAC's fundraising goal is the annual PAC fundraiser event held at the historic Angus Barn. Van Eure, owner of Angus Barn and event originator, hosts this event every year in October to bring people together for a bonding experience. The event is paramount to the PAC fundraising efforts. "Van's events are first class and are a great social networking opportunity," said Hurley. "I'd encourage anyone in the hospitality industry or those who conduct business with the industry to attend." The highly anticipated Angus Barn PAC event will be held on October 22. Stay tuned for more information.

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North Carolina Restaurant and Lodging Association

At Your Service

Summer 2012

North Carolina Restaurant and Lodging Association

At Your Service

Summer 2012

17

UNIqUE at its

Written by Carla Chirico

oteworthy for its sophisticated charm and warm hospitality, The Umstead Hotel and Spa in Cary is ranked 11 by the U.S. and Canada in Travel + Leisures 16th Annual Worlds Best Awards 2011, as voted by readers. This prestigious ranking helps solidify The Umstead as one of the renowned, luxurious destinations in not only the southeast, but also the U.S. The hotel has also been recognized for its distinguished, signature restaurant, Herons which has been praised by Food & Wine, Cond Nast Traveler, and Southern Living, in addition to receiving numerous accolades and awards including Five Stars from Forbes Travel Guide and Five Diamonds from AAA. So who are the kitchen masters responsible for the fabulous, savory Herons cuisine? Executive Chef Scott Crawford and Pastry Chef Daniel Benjamin. The chefs share the same culinary standards of farm-to-table methods and working with their local farmer and suppliers to meticulously choose the freshest ingredients for their cuisine. Both chefs pride themselves on creating uncanny dishes with the simplest of ingredients. I had the pleasure of sitting down with both chefs to discuss their entry into the culinary world, local supplier relationships, and community involvement. Did you always know that you were destined to become a culinary master? SC: When I was younger, I was into music and art. I enjoyed playing the blues on the guitar and art was an interest of mine. After attending several community colleges, I learned about restaurants and cooking and quickly saw its potential. I started my hospitality career as a busboy, server, bartender, then ended up in the kitchen because an employee did not show up one day. Because I enjoyed working with misfits, intensity, and camaraderie in the kitchen, I ditched the server/bartender position to become a chef. Cooking fulfilled the artist in me. The inspiration paved my way to a culinary academy in Tampa, Florida and then to another academy in Northern California.

Finest

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I am also an avid reader. I have read books on gastronomy and food encyclopedias. If you were to create your own cuisine, what would it be? SC: Clean American cuisine. The signature dishes would be product driven, and I like the ingredients to be flavorful, yet simple. I tend to really identify ingredients because things tend to get watered down. Signature dishes and menu would constantly evolve. Db: I am a non-conformist and a perfectionist. I am constantly inspired which motivates me to invent new dishes. I would have a rustic cuisine during the day and clean cuisine at night. Having two different types of cuisine allows you to not get pigeon holed into different styles. I tend to evolve dishes as well.

Chef Scott Crawford, The Umstead Hotel & Spa in Cary

How do you redefine your menu items? SC: I enjoy redefining Southern Cuisine. One my favorites is revamping Shrimp and Grits into a Shrimp and Grits Souffl. The ingredients would consist of rock shrimp, pickled tomatoes, local chanterelle with gravy. Db: Traveling to different cities, and countries to gain inspiration allows me to reinvent. I have been to Portugal and discovered an uncanny Creme Brulee which was Creme Catalana. It's lighter on the stove, thickened with corn starch, and flavored with distinctive spices of cinnamon and lemon. It's an old European dish and introduces a citrus spice for dessert. Which one of your unusual dishes would you say is an unexpected palate pleaser? SC: For the summertime, I have created a strawberry gazpacho which you would think is sweet, but it has a different twist to it. It is especially good as a lead-in to grilled fish and roasted zucchini main dish. Db: Goat cheese apricot scones. Unique and flavorful. how important are local suppliers relationships and which local suppliers do you work with? SC: Quality is so important, along with being an environmental steward and supporting the local economy. When you work with a local farmer, they start to grasp the chef's concept and after a period of time, you develop these relationships that are absolutely priceless. The Umstead has it's personal farm which provides us with the seasonal, fresh ingredients, and we work closely with our farmer, Maggie Lawrence, to make it happen. Patrons are passionate about local amazing products. It's an applaudable act, really. Db: We have used our local farmer, Maggie Lawrence, Chapel Hill Creamery, and Goat Lady Dairy. Chef Scott, I see that you are involved with the annual Farm-to-table Picnic in orange County. What is your experience like getting involved with the the Center for environmental Farming Systems? SC: The picnic is in the middle of W.C. Breeze Family Farm and is sponsored by the NC Agricultural Foundation. Restaurants pair with farmers for supplied product to make farm-to-table dishes like the popular leek and mushroom quiche. Last year, there were 300 plus attendees. The picnic is an excellent way to network and come together to protect the environment and support local communities, as well as the state of North Carolina. Chef Daniel, Triangle Family Services is hosting the 10th Annual Gingerbread House Benefit at the Umstead this year, and you are a participating gingerbread chef. What does it mean to you personally to be able to be involved in such a great organization?
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Continued from page 19

Db: The gingerbread benefit means a lot. At first it was just a fun break during a very busy time for us at the hotel, a chance to be really creative, and to meet other pastry chefs in the area. After the first year when I learned how much the event raised for Triangle Family Services, and what services they are able to provide because of the event it added a whole different dimension to taking part in the benefit. It is hard for me to take any credit in believing that me making a gingerbread house makes a difference, but I do believe that the houses are a big draw for the guests of the event. I spend a lot of time at the actual benefit during the childrens tea and the gala at night. The houses bring a smile to the childrens faces and maybe a childlike sense of wonder to the adults.

ragin'

Pastry Chef Daniel Benjamin The Umstead Hotel & Spa in Cary

Recipes
Chef Scott's

Strawberry
Gazpacho
Place strawberries, jalapeo, cucumbers, tomato, lime juice and seltzer into the bowl of a food processor or a metal mixing bowl for use with immersion blender. Blend to a puree of the consistency you like. Chef Scott likes his chunky, so that means blending it on "high" for 30 seconds to a minute. If you go longer than one minute, the soup will resemble a savory smoothie. transfer to a nonreactive bowl, season with salt and pepper to taste. Tie basil leaves together with kitchen string, leaving the stem-ends of the herbs attached. Immerse the bundle, stem-end up, into the soup. Alternatively, wrap and tie the basil in cheesecloth. Chill overnight, or all day if you make it in the morning. Remove basil. Be sure to shake the gazpacho off the leaves or squeeze it out of the cheesecloth before you serve it.

Shopping List:

2 pints fresh local strawberries, stemmed and rinsed 1 fresh jalapeo pepper, seeds and rib-membrane removed 2 fresh cucumbers, peeled and seeded 1 large (about 1 pound) tomato, cored and cut into chunks 2 tablespoons lime juice 2 tablespoons seltzer, sparkling water or club soda Salt and pepper to taste 1 small bunch basil leaves (3 six-inch stems with 68 large leaves each)
Makes 4 servings

Cheers!
W
Written by Carla Chirico

M i x O L O G Y : sCienCe in vogue

hen it comes to cocktails, chemistry is the new black. Creative experimentation and bold innovation set the pace of culinary trends, and molecular mixology goes above and beyond the quintessential cosmopolitan. Bartenders are sourcing exotic ingredients, using high-tech machinery, creating bizarre flavors and textures of the molecular structure of a liquid to put some pizzazz in cocktail spirit drinks. Ultimately, blurring the lines between food and drink. Although the two can be used interchangeably, there is a generally accepted difference between "mixologist" and "bartender." Mixologists practice mixology and bartenders tend bar. Mixologists study and help evolve the field of bartending, concocting innovative cocktails and reveling and refining the techniques and drinks. Essentially, a mixologist is a cocktail historian and revolutionary balled into one. North Carolina restaurants and hotels are embracing the art to captivate guests with the wow factor and to brilliantly brand their restaurant and tell their story. And let's face it, these creative drinks are a promising revenue generator. "Our mixology drinks are in sync with The Umstead's three themes, which are art, nature, and classic," Daniel Mariyanna, Assistant Director of Food and Beverage at the Umstead Hotel and Spa in Cary. "For culinary excellence, I turn to our executive chef for inspiration and consult with our farmer, Maggie, for fresh, seasonal ingredients." One of Maryianna's creations is The Fig. The Fig contains oven roasted figs, may tag blue cheese, gin, and burned cinnamon smoke. A welder's butane torch is used to lightly char the cinnamon to create the essence which is then placed in the bottom of the glass to fill with smoke. In Greensboro, businessman Marty Kotis of Darryl's Restaurant and Kotis Properties is in the process of experimenting with mixology cocktails for his upcoming new restaurant, The Marshall Free House. He will be working with a mixology group out of London for his bar molecular mixology. Kotis plans to hire a UK bar manager through the work visa process. "The mixology innovation provides a compelling story and allows us to personalize our cocktail menu with our own twist," said Kotis. "We will offer unique flavors such as Dr. Pepper vodka, smoky tequila, and juniper berry gin by using scientific technology to create essences." Although mixology is a big hit in metropolitan king cities like New York and Chicago, the art is spreading like wildfire around the nation and in our home state of North Carolina. The snazzy cocktails can draw in a promising happy hour, gain momentum in beverage sales, and build a sweet average check.
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MARTY KOTiS:

ConCePt Contrarian
Written by Carla Chirico

f you think owning the epic Darryl's Restaurant along with his own real estate company is enough, think again. Businessman and real estate developer, Marty Kotis plans to break ground on two new concept restaurants, Marshall Free House and Burger Warfare, and his first brewery, Pig Pounder Brewery, by the end of this year.

At 12 years old, Kotis kicked off his career in the hospitality industry as a dishwasher until he was able to become a line cook. Throughout his life, he has experienced various cultures and embraced an appreciation for history through his travels. The Greensboro restaurateur has an undeniable passion for architectural design and innovation lends uniquity to his concept restaurants. Kotis has a high adaptability with ever-changing social networks and thrives on tech-driven communications to market his establishments and interact with his guests.

When did you decide that you wanted to get into real estate? MK: When I was in my teens, I had an interest in construction and owning asset investments. At the age of 18, I received my brokers license. I have always had a fascination with architecture and construction, especially for historical buildings and building materials. how do you incorporate your passion for architectural design with your concept restaurants? MK: For example, I like Summerfield's historic buildings. Historical buildings, in my opinion, do not go out of style. For my buildings, I shop for built-to-last construction materials. I have also traveled to Chicago and London for concept inspiration. Describe yourself as a restaurateur. MK: I am a nonconformist and stray from herds. In tune with trends, yet providing a unique experience to set ourselves apart from other establishments. being a tech savvy restaurateur, do you think emphasis on technology is crucial in this industry? MK: In '91, there was no web, no Google. In `89 I worked with a 17 megahertz typewriter. There was too much to accomplish and not enough time. So, having an early adoption to technology and leveraging technology with staffers is the key to success. It's important that my management team is connected by providing them with laptops and iPhones as well as the training associated with these products. Having a Customer Relationship Management System (CRM) is a powerful way to network and follow up with customers.

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Your restaurants show significant social media presence. How important is social media to your business and what kind of messages are you trying to deliver to your audience through social networking sites? MK: Social media is a great way to develop loyal brand advocates. Engaging in conversation with your audience and receiving feedback is helpful for businesses. There are different messages we are trying to deliver with each fan page. For instance, Darryl's is a family-friendly restaurant, and what we do is we try to resonate that message with our fans by balancing out the kid-friendly and bar components. Now with Pig Pounder Brewery, we are sending an edgy, heavy, memorable message to captivate our audience. Facebook Ads increase exposure for your page which in turn increases your fan numbers. With posts having the ability to grow exponentially on the web, how does your business handle crisis communications to your social media networking sites? MK: When there is an outbreak of any kind of crisis communications, you have to control it. You cannot brush off your audience or delete posts unless hateful speech is involved. Facebook gives the administrator the ability to ban hateful speech as a preemptive option. tell me about your new upcoming restaurant, the Marshall Free house. MK: As I mentioned before, I have traveled to the UK and found an interest in not only architecture, but also the Gastro Pubs. That brand of food is underrepresented. We will ARSHALL FREE HOUSE serve cast beer which has a great, fresh taste but will be warm and flat at the same time. If you freeze a beer or event wine, it will lose its taste. We will have beer service everyday of the week accompanied by a limited menu which will consist of soup, chips, and crackers. We are implementing gastronomy for food and molecular mixology for beverages. For example, our meat will be placed in a bag with marinade then will be placed in a water bath at low temperature, so that the marinade sucks into it. For molecular mixology drinks, we will use a scientific technology to infuse unlikely flavors and create a clear essence of bitters. The innovation makes a compelling story. and, burger Warfare. tell me about its origin and what we should be excited about? MK: We were going to call it Battleground Burger (for the street), but the Battle that references is the Revolutionary War battle in Guilford County. So we started thinking about a futuristic battle and also the Burger Wars of the 80's. Thinking ahead to a Franchise Wars concept as depicted in the movie Demolition Man where all restaurants become Taco Bell. The building will be made of recycled metal - like car axles cut off and made into stools. Butcher block top bar and tables. Burger robots. Funny graphics. We intend to poke fun at other Burger restaurants and differentiate ourselves. We plan to serve the best burgers, shakes and craft beer that you can find in the area and entertain adults and kids with a fun concept. As we've seen with Starbucks and better coffee, Craft beer and better beer - consumers are wanting a better burger. We're entering what is already a $1 billion segment of the industry - it's crowded but we feel we can compete based on product, alcohol, atmosphere and fun. Pig Pounder brewery. What was your inspiration behind this name and what should we expect from your first brewery? MK: We wanted the name to be edgy and memorable. Our microbrewey focus is: anticorporate. Every beer will be made from scratch which will be fresh and taste great. We will specialize in cask ale, which is unpasteurized beer which is conditioned (including secondary fermentation) and served from a cask without additional nitrogen or carbon dioxide pressure. Offerings include milk stout, extra special bitter, and saisons. We want to provide an educational experience on local sourcing as well as provide a unique offering that will only be served at all three concepts: Darryl's, Marshall Free House, and Burger Warfare.

the Marshall Free house Burger warfare pig pound Brewery

Restaurant

November 9th, 2012 December 2012 December 2012

Opening Date

1211 Battleground Avenue 1209 Battleground Avenue 1107 grecade street

North Carolina Restaurant and Lodging Association

the

Address

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Green LiGht

My tour at the Proximity

Written by Carla Chirico

anked at 41 in the Travel + Leisure magazine's Top 50 Hotels in a Large City in the USA," The Proximity delivers elegance and grace infused with sustanability and industrial history. The first Platinum Leadership in Energy and Environmental Design, (LEED), hotel set the eco-friendly bar for other hotels and has been heating up magazines and newspapers across the nation. My curiosity was piqued, so I scheduled a personal tour to experience the green-inspired, luxury hotel. When I arrived at the hotel, I immediately became enthralled by the soothing ambiance and the unique architectural design. The earth toned, geometric decor and art was simple, yet captivating. My hospitable tour guide, Christopher Gardiner, was eagerly waiting to begin the tour, and began by introducing the hotel's history and its' industrial-inspired concept. The hotel was built in 2007 from the ground up, and the property was acquired from an old golf course. He went on to explain the a name of Proximity hotel and Print Works were originated from the Greensboro cotton textile mills which were part of Cone Mills. Cone Mills was known as the world's largest manufacturer of denim fabric and the United States' largest printer of home-furnishings fabrics. Started by two brothers with a background in wholesale groceries, Cone grew steadily throughout its early years, concentrating on the manufacture of denim for work clothes. The tour includes a piece of history in every room, outdoor area, and hallway. Our first stop was the social lobby. This area has high ceilings and large, expansive windows which connects guests to the outdoors by providing a direct line of sight to the outdoor environment for more than 97% of all common occupied spaces. The 22 foot high windows contain low energy glass which controls the maintenance of temperature and is used as a preventative of Ultraviolet rays. Up above is a beautiful balcony which overlooks the Bluebell Garden. The plants are native and adaptive which means they are from North Carolina and run on drip irrigation, where hosing is run into the ground and drips from under and waters directly on its roots. After the garden, Gardiner took me to the rooftop which where I received my lesson on the "urban heat island effect." The hotel plans to use innovation by building a green, vegetated rooftop which will be used to reduce the urban heat island affect by reflecting the heat, thus reducing the amount of energy needed for refrigeration and/or air conditioning. Also, it slows the rain runoff and insulates the rooftop, keeping the building cooler overall. After my lesson, I was directed to look above, only to find 100 solar panels covering 4,000 square feet which heats 60% of the water for both the hotel and restaurant. After an unwelcome encounter with a wasp, I enthusiastically suggested to continue the tour... indoors. Gardiner cheerfully obliged and took us to our next journey: the exquisite guest rooms. We took the elevator, however, this wasn't just any elevator. The elevator

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was North America's first installation of the regenerative drive for Otis' Gen2 elevator, which reduces net energy usage by capturing the systems energy and feeds it back into the buildings internal electrical grid. Each room provides a different personality with the same green purpose. The Suite was pleasant and quaint, the City Corner had a visually pleasing view, and the Loft King Spa Room provided tranquility with its open spa overlooking the view. all guest rooms share sustainable practices: o Low volatile organic compounds (VOC's) which means fewer air pollutants. o Air quality improved by circulating large amounts of outside air into guest rooms (60 cubic feet per minute),in an energy efficient way by employing energy recovery technology where the outside air is tempered by the air being exhausted. o High-efficiency Kohler plumbing fixtures, saving two million gallons of water the first year. Water usage has been reduced by 33%. o Guest room shelving and the bistros tabletops are made of walnut veneer, over a substrate of SkyBlend, a particleboard made from 100% post-industrial recycled wood pulp with no added formaldehyde. o Recycling bins in each room to promote eco-friendliness. o Walls are made of 100% sheet rock. o Low output and energy efficient urinals, toilets, and sinks. In addition to the green practices, the room design presented modern charm with an old feel. The windows and carpet possessed geometric shapes and the charcoal art showcased an oxymoronic design of simplicity and edginess. Chip Holton is the in-house artist who uses a charcoal canvas to create his unique masterpieces. Since his temporary studio is close, no packaging or shipping was utilized to transport the 500 pieces of art. The exposed pipes contributed to the industrious feel and stays true to the hotel's origin as well as saves on design material. Gardiner's next stop was the Print Works Bistro which was also awarded LEED Platinum Certification. The dining room beamed with elegance and the picturesque outdoor terrace showcased a gorgeous view of the hotel's courtyard and a natural setting of a stream bordered by a sloping meadow and trees. Pure serenity. Print Works Bistro, uses fresh, local ingredients to create both traditional and modern versions of classic European bistro dishes. The restaurant has 52 seven-foot tall operable windows which bring in natural daylight. In addition to an extensive wine list, Print Works offers a smoke-free bar and plenty of outdoor terrace dining by the restored stream. Sustainable practices there include: o Geothermal energy for the restaurants refrigeration equipment. o Tabletops made of reclaimed walnut. o Regional vendors used for materials to reduce transportation and packaging. o Newly-engineered variable speed hoods use a series of sensors to set the power according to the kitchen's needs and adjust to a lower level of operation (typically 25% of their full capacity). The sensors detect heat, smoke or other effluents and increase the fan speed to keep the air fresh. o The bistro bar is made of salvaged, solid walnut trees that came down through sickness or storm and room service trays made of Plyboo (bamboo plywood). Gardiner wrapped up the tour then graciously introduced me to the Service Manager, Tony Villier. We sat down and chatted about the hotel's relationship with local suppliers and emphasis on sustainability. Like Gardiner, Villier referred to the local artist as 'Chip' and their local farmer as 'Brenda' which I thought was refreshingly personable. The staff's pleasant demeanor and exceptional service translates into such a positive vibe. "If you are genuinely interested and excited, you are a turbo charge for the industry," Villier said. "Individuals can be successful by challenging themselves and realizing their potential." The tour was truly riveting, and I have a new found appreciation for architectural design and sustainability. If you are ever in the Piedmont area, a stop at the Proximity is a must!
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Future of Hospitality Education Foundation's Benefit and golf Classic

EVENT WRAP UP

n June 3rd and 4th, the NC Hospitality Education Foundation, (NC HEF), hosted the 2012 Future of Hospitality Benefit and Golf Classic raising a grand total of $122,600 from both events! This success will allow NC HEF to make a great impact on creating opportunities and changing lives in 2013!

Celebrating its 10th year, NC HEF's golf classic has become a staple event in the hospitality industry. This year the Foundation had an exciting opportunity to host aspiring students from The Chefs Academy to assist the food tent vendors throughout the day giving them a chance to put their skills to work and learn from the some of the best in the industry. North Ridge Country Club hosted the benefit for the first time in 2012 and did an incredible job of creating a celebratory experience. The scholarship and grant winners were the highlight of the evening as they received their awards. Seasoned professionals, Board members and staff interacted with the up and coming future members of our industry. The silent and live auctions created excitement throughout the night and together raised $18,500! Congratulations to all of the winners and their families. Thank you for letting the NC HEF be a part of making your dreams a reality. Congratulations to Peter Cotter of Burger King, the KIN Restaurants, 2012 recipient of the Education Foundation Champion Award. Peter is truly an inspiration to the hospitality industry, and his involvement with the NC HEF is much appreciated. On behalf of NCRLA's Board of Directors, NC HEF's Board of Trustees and the entire staff, we would like to thank NC HEF's partners, sponsors, golfers, benefit attendees and volunteers for making this event such a huge success. to learn more about the 2013 event or to make a donation to NC heF, contact alyssa barkley, executive Director at 919.844.0098 or alyssab@ncrla.biz

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Thank you to our Future of Hospitality Benefit and Golf Sponsors

BENEfit spoNsors

platiNum spoNsors Gold spoNsors

silvEr spoNsors

EvENt spoNsors

Big Ed's City Market

Baking for hoPe

The 10th Annual Gingerbread Benefit

uring the holidays, gingerbread houses are admired for their irresistible charm because of their whimsical flair and for their pure decadence in which indulgence is welcomed with open arms. Lebkuchen, German translation for gingerbread, is defined as the cake of life. To children, gingerbread houses are reminiscent of the folktale, Hansel and Gretel. To families, designing a gingerbread house creates a nostalgic bonding experience. For Triangle Family Services, an organization that helps families in need, , it means so much more. It is symbolic of foundational support provided to the most vulnerable families. Each winter, Triangle Family Services hosts their annual Gingerbread Benefit where local businesses, chefs, and members of the community gather to celebrate a holiday tradition and raise funds for those in need. In preparation for the event, the Triangles finest chefs and bakers dedicate their time and heart into crafting unique culinary masterpieces which are then used for the evenings silent auction. All proceeds will benefit the successful programs at Triangle Family Services, which change the lives of nearly 7,000 families in crisis each year, and 80% of these families live at or below the poverty level. This years 10th Annual Gingerbread Benefit will be held at the exquisite Umstead Hotel and Spa in Cary and is scheduled for Thursday, November 29th from 6:30 - 9:30pm. Each year, the Gingerbread benefit reaches a multitude of different businesses, foundations, and individuals. In 2011, over 70 individuals, businesses and foundation sponsors participated and over 100 local businesses and restaurants donated to the auction. Over 20 local chefs volunteered as gingerbread chefs. The 2011 benefit had a total of 400 guests and raised a total amount of $102,000 in funds. Last year was my first experience attending Triangle Family Services Gingerbread Benefit and I was absolutely amazed by the gingerbread houses created by our local chefs and bakers, said Angela Powell, Grants and Development Manager for Triangle Family Services. What moved me most about the event was its mission. Elizabeth Roberts, TFS Mental Health Program participant, spoke about the loss of her husband and the impact TFS made in her life. On the day of the benefit, Pepsi, an event sponsor, will host a luncheon for all participating gingerbread house chefs to express appreciation and gratitude for their hard work and time. During Pepsis involvement with the Gingerbread Benefit, I have been humbled by the generosity to so many people and their support for help families in need," said Randy Laster, Director of Sales for Pepsi.

Written by Carla Chirico

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Chefs throughout the area continue to amaze me with their giving of time and talent to ensure that families receive support during difficult times. Participating chefs include:

Chef Daniel Benjamin The Umstead Hotel and Spa

Chef instructor Sherry Stolfo The Chef's Academy

Pastry Chef Amber Atkins Second Empire Restaurant

" The gingerbread benefit is a great event for a great cause. I enjoy having the opportunity of being really creative, and to meet other pastry chefs in the area."

" For me personally, the Gingerbread benefit is a true representation that 'it takes a village to raise a child.' I am happy to support an organization that is helping families."

" Getting involved gives us an opportunity to be part of something bigger than ourselves and for me it reminds me to always reach out to people and to be humble."

Chefs are truly role models when it comes to how to care for and support our fellowman, Laster continued. What a blessing we all receive from these chefs!
Tickets can be purchased online at https://www.tfsnc.org/index.php/10th-annual-gingerbread-benefit/ purchase-tickets-online.

10
In support of Triangle Family Services

The Umstead Hotel and Spa

Thursday, November 29th Gingerbread House Sneak Preview 12:00 1:00 pm Tea with Santa for Children 4:00 5:00 pm Evening Bene t (adults only) 6:30 8:30 pm www.tfnc.org

Your LoCaL

MeMBers in the news

BUZZ

Congratulations
to NCRLA members who have been recognized in the Triangle Business Journal as the Triangle's Most influential Business Leaders

Van Eure The Angus Barn

Ann Goodnight The Umstead Hotel and Spa in Cary

Stephen Scott Wake Tech Community College

Harvey Schmitt Greater Raleigh Chamber of Commerce

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North Carolina Restaurant and Lodging Association

James Maynard Investors Management Group

At Your Service

Summer 2012

Lou Moshakos LM Restaurants

Congratulations to NCRLA member hotels who ranked in the Top 50 Hotels in a Large City in the USA by the U.S. and Canada in Travel + Leisures 16th annual Worlds Best Awards 2011. Grand Bohemian Hotel, Asheville was ranked at 34, The Proximity in Greensboro at 41, and the Ritz Carlton in Charlotte at 50. NCRLA Industry Reception event will be held in the Charlotte area on October 1, 2012. The social networking event is open to members and the hospitality industry, so guests are welcomed! Venue and time is to be determined. Stay tuned for details and more information on our website, www.NCRLA.biz. In July, NCRLA welcomed Ranita Bullock on board as the new Education Programs Manager. In 2001, she attended North Carolina Central University, where she received her Bachelors degree in Hospitality and Tourism. In 2009, she completed her Masters of Business Administration from Webster University. Ranita combined her passion for foodservice and education to pursue a career as a Hospitality Instructor for Durham Technical Community College and Vance-Granville Community College Corrections Education department. Before taking on the position as Educations Programs Manager for NCRLA in July 2012, she was a Family and Consumer Sciences teacher for J.F Webb High school in Oxford, NC. Ranita has taught courses in Restaurant Management, Culinary Arts and is a certified NRA Education Foundation ManageFirst and ServSafe Instructor. We are very proud to have her as part of the NCRLA Staff. The 21st Annual Charlotte Chapter Golf Classic returned to Charlotte Golf Links on May 21st where restaurateurs and suppliers battled it out to raise over $15,000 for NCRLA's Charlotte Chapter and the NC Hospitality Education Foundation. Throughout the day, temperatures hovered in the lower 80s. Beautiful weather and plenty of sun provided one of those perfect days for a game of golf. US Foods was back again as this years Presenting Sponsor.

NCRLA, NRA and AH&LA have partnered to create benefits programs to help ensure that your operational challenges are met and your bottom-line is improved through membership. NCRLA is a centralized resource to help juggle all your operational needs through exclusive programs, discounts, and services. For more information on membership benefit programs, please visit www.nrcrla.biz or contact Membership Administrator, Sherry Riley at 919.844.0098 or Sherryr@ncrla.biz

Are y o u taking advantage of your exclusive membership benefits?

Programs, Discounts and Services for NCRLA Members

NATIONAL RESTAURANT ASSOCIATION
E-mail Marketing Discounts
Fishbowl Marketing Amy Plumley 703.836.3421 People Matter Amy Plumley 703.836.3421

NORTH CAROLINA RESTAURANT AND LODGING ASSOCIATION

First Data Discounted rates and low fees David Keen 937.623.3069

AMERICAN HOTEL & LODGING ASSOCIATION

An exclusive resource and tool for contacts, allied members, and students interested in culinary arts www.ahla.com Free subscription Only the must-read news for the lodging industry www.smartbrief.com Free Admission Bi-annual networking event www.ahla/events.com

Credit Card Processing

AH&LA Resource Guide

Talent Management Solutions

Workers Compensation
SIA Group Lower insurance rates Restaurants: Jamie Roush Hotels: Cliff Paterson 937.623.3069

Complimentary SmartBrief

Employment Postings
Career Builders Jobsonthemenu.com 877.513.4867

Sustainabilty Education Program

Green practices can reduce operation costs by 9 percent www.restaurantconserve.com Kids LiveWell Program Dr. Joy Dubost 202.973.5361

$2,900 value year-over-year performance analysis Discount on other services Free report from NCRLA 40-60 percent disocunt on office supplies and free delivery To sign up call: 800.582.8750 or visit www.NCRLA.biz Updated every fall for members www.NCRLA.biz HCareers.com Nations largest searchable, online database of candidates and job openings BMI TVs, Live Performances, and music liscensed for less

STR Reports

AH&LA Conference

Educational Institute Discount

20-40% savings www.ahlei.org

Childrens Health and Nutrition

Staples Discount

USA Toady Travel Section www.ahla.com/information Save up to 10% at Hertz www.ahla.com/information 25% discount with Insurance Center

Discount Advertising Hertz Savings

Marketing, advocacy, and industry related webinars to keep members informed. www.restaurant.org/events/webinars Free Admission to the annual NRA Show

Free Webinars

Annual Law Review

Online Database of Job Openings

AH&LA Insurance Savings www.ahla.com

NRA Show

Licensing Discounts

$200 discount for Legislative Summit event

Legislative Action Summit www.ahla.com

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Our Mission:
To market & deliver great products to our customers with exceptional service.

Our Vision:
To be our customers most valued & trusted business partner.

Our Goal:
Help our customers succeed.

What can Sysco do for you?

Contact a Sysco location near you www.Sysco.com Proudly Serving the North Carolina Community Sysco Raleigh www.SyscoRaleigh.com Sysco Charlotte www.SyscoCharlotte.com

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Summer 2012

Moments
Peter Cotter, Excellence in Education Champion Award Recipient NC HEF Future of Hospitality Benefit June 3, 2012

Member

NCRLA Industry Reception at Darryl's June 18, 2012 NC HEF Future of Hospitality Golf June 4, 2012

North Carolina Restaurant and Lodging Association

At Your Service

Summer 2012

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6036 Six Forks Road Raleigh, NC 27609 Phone: 919.844.0098 www.NCRLA.biz

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North Carolina Restaurant and Lodging Association

At Your Service

Summer 2012