One Community. One Vision. One Voice.

6036 Six Forks Road

Raleigh, NC 27609
Phone: (919) 844-0098

Member Recipe of the Month: Structure House Hot Roast Beef & Swiss

Ingredients:
½ whole wheat pita bread
½ oz. reduced fat swiss cheese
1 ½ tsp herb mayo
2 oz. lean roast beef

Procedure:
Stuff pita halves with cheese, herb mayo, and precooked
beef. Heat in oven at 375 degrees for 5 minutes or until
cheese has melted and sandwich is hot (155 degrees
internally). Do not over bake as it will dry out the Want to share?
sandwich. Submit your recipe to:
DerekL@ncrla.biz
Yield: 1 serving (1/2 stuffed pita)

12 www.NCRLA.biz
 October 2010

Community
Pending ABC Rule Changes - How will they affect you?
Calendar
T he North Carolina ABC Commission has been actively reviewing
its rules and proposing changes and has asked NCRLA to submit
changes on behalf of the restaurant and lodging industry. NCRLA’s
October 25 NC License Beverage Council (LBC) took on the task of studying
Maneo to Murphy the myriad of operational rules to determine what changes would be
PAC Fundraiser most impactful as well as realistic to change within the next several
Angus Barn, Raleigh
months. NCRLA is excited to report that there will be many positive
December 1 changes for all ABC permit holders that will provide added clarity,
Taste of NC tickets operational efficiencies, higher quality training and bottom line savings
go on sale at to thousands of operators. NCRLA President & CEO Paul Stone was especially thankful to ABC
TheTasteofNC.com Chairman Jon Williams for reaching out to the industry.

February 28, 2011 “Jon Williams has reached out to our industry from the outset,” said Stone. “He asked how the
Taste of North Carolina ABC commission can work better with the hospitality industry and more specifically help them
Washington Duke revise and amend many antiquated rules that have been in the books for multiple generations.”
Inn & Golf Club If the following rule changes are approved, they will go into affect on January 1, 2011.
TheTasteofNC.com
Kitchen Closure
Under current rules, restaurants are required to have food available at all times that alcoholic
visit beverages are being served. The Commission proposes to amend this rule to provide that after
NCRLA.BIZ 10:00 P.M. restaurants may offer a partial food menu or prepackaged food in individual servings.
for more details This means a restaurant would not have to keep its kitchen open after 10:00 PM in order to serve
alcohol. Only having bags of chips behind the bar will be considered compliant under this
new rule.
Continued on Page5

NCRLA PAC Closely Monitoring Key Elections

D id you know there are a record number of open seats in the

North Carolina House and Senate this year? Did you also
know that the winners of these seats are likely to be re-drawing
district lines, which could alter the political landscape in North
Carolina for up to a decade? With the record number of open seats
and the changing of district lines looming, this election season is
more important than ever.

The NCRLA Political Action Committee is staying on top of

key races, to make sure your contribution dollars are going to
hospitality-friendly candidates. Find out more about the key
races in your area by visiting the North Carolina Free Enterprise John Rustin, Executive Director of the North
Foundation website at www.ncfef.org. Carolina Free Enterprise Foundation, speaks
about 2010’s key races at NCRLA’s Off to the
To make a contribution to the NCRLA PAC, call 1-800-582-8750 Races breakfast event.
or go online to www.NCRLA.biz.

www.NCRLA.biz 1
 New Law Allows Fido to Join You for Brunch

R ule amendments to clarify the presence of animals on the

premises of a food service establishment were approved by
the Commission for Public Health during their May meeting
and by the Rules Review Commission in August. These rule
amendments are effective September 1, 2010.

The following highlights some of the changes and addresses

questions related to the amendments:

Rule .2633(h) was changed to clarify that live animals are not
allowed on the premises of a food service establishment, except
in the case of aquariums or display tanks, patrol or sentry dogs,
service animals and dogs and cats in outdoor dining areas. Rule
.2633 (h)(4) was added to clarify that dogs and cats are allowed
in outdoor dining areas if the following conditions can be met
by the restaurant owner or operator:

1. Dogs and cats must be physically restrained (e.g., leash,

crate, animal carrier, or other means of physical restraint). Bin 33
Efficient Energy America E2
2. Dogs and cats cannot pass through any indoor area of the Fincastles Diner
food service establishment.
Front Street Brewery
3. Dogs and cats cannot physically contact food, serving FryMore
dishes, utensils, tableware, linens, paper products or other
Stanley Enviornmental
items that may result in contamination of food or food contact
surfaces. Golden Corral - Lumberton
Golden Corral - Garner
4. Dogs and cats cannot physically come into contact with
employees engaged in the preparation or handling of food.
High Rock Boat & Ski Club
Holiday Inn Asheville -
Another important addition is, except for service animals, food Biltmore West
service establishments may choose to prohibit dogs and cats in
outdoor dining areas. JKI Client Rewards
Netwaiter
Outdoor dining areas are recognized the same way “unenclosed” Teriyakin Inc.
areas are defined in the new NC Smoking Law. Please consult
your Environmental Health Regional Specialist if you have The Assurance Group, Inc.
specific questions. The Liberty
It is the responsibility of the establishment’s owner or operator
to comply with these rule amendments. Therefore, food service NC Hospitality is the Official Publication of
establishments may provide notice or written guidance to the North Carolina Restaurant
patrons regarding the conditions in which dogs and cats are and Lodging Association
allowed in outdoor dining areas.
News Items, profile requests,
Please contact your Environmental Health Regional Specialist recipe submissions andadvertising inquires:
if you have further questions concerning these rule amendments. Derek Levandowski

DerekL@NCRLA.biz
(800) 582-8750
2 www.NCRLA.biz
 U.S. FOODSERVICE®
YOUR PARTNER BEYOND THE PLATE™
U.S. Foodservice's® roots go back a long way…more than 150 years. Our company is an
extraordinary collection of foodservice distributors such as Rykoff-Sexton, PYA/Monarch,
Alliant Foodservice and others. We are proud of our heritage and the strong reputation
that these companies have built over the years. Through acquisition and organic growth,
we’ve steadily built upon our greatest asset—our people. They are our equity…they are
our prized inventory.

U.S. Foodservice® is a federation of extraordinarily diverse and talented people. Their

talents have been blended together to create a team capable of catering to any need.
Working as partners with our customers, we are dedicated to doing whatever it takes to
help our customers reach their business goals.
 “Your partner beyond the plate®”.... More than
words…it’s our anthem. A promise backed by three
pillars guaranteed to place us a notch above:

INTEGRITY SERVICE RESOURCES

Together we— Raleigh Division

Provide food and related 919.404.4100
products and services to more www.raleigh.usfoodservice.com
than 250,000 customers, including
restaurants, hospitals, hotels, schools and Fort Mill Division
governmental operations. 803-802-6000
www.fortmill.usfoodservice.com
Employ more than 26,000 associates and operate
more than 60 distribution centers.

Offer more than 300,000 fresh, frozen, dry and nonfood

products from every major national brand and a robust offering of
exclusive brands of our own.

www.NCRLA.biz 3
 A Seafood Icon in a Seafood State: 42nd Street Oyster Bar

T hey are one of the most famous and historic dining establishments
in North Carolina. They are one of the most popular seafood
restaurants in a state that is known for its seafood. They are 42nd
Street Oyster Bar.

Their mission is unique: To provide a remarkable experience by

recognizing and appreciating that each guest is the most important
person in the world while dining at the 42nd St. Oyster Bar.

The origins of the 42nd Street Oyster Bar go back to 1931. The
establishment has changed ownership and styles a few times, but has
remained a popular. Since re-opening for business on October 28,
1987, after a two year hiatus, 42nd Street Oyster Bar has become one
of the most popular restaurants in downtown Raleigh. With a focus
on purchasing the highest quality seafood and re-investing in the
restaurant and staff, 42nd Street has remained popular through varying
economic and environmental conditions, including the recent Gulf Brad Hurley knows that there is hightened
Coast oil spill. awareness about seafood since the Gulf disaster,
and makes sure that only the highest quality
“When we re-opened in 1987, there was really no one else down there seafood is available at 42nd Street Oyster Bar.
to compete with us; we were the pioneers,” said owner, Brad Hurley.
“Now the area has become a lot more developed and people have more
options. We want them to choose seafood.

Asking people to choose seafood after one of the worst disasters to

ever strike the seafood industry may sound like a challenge, but it is a
challenge that Mr. Hurley and his staff are prepared to face.

“People are naturally concerned about where their seafood is coming

from,” said Hurley, “so we let them know on a daily basis where it is
coming from and that we only purchase the highest quality seafood
products. All of our products are thoroughly tested to ensure that they
are the highest possible quality.”

For all of his accomplishments at 42nd Street Oyster Bar, Hurley

still recognizes the big picture: the success of the industry as a whole.
Hurley, in fact, was so supportive of the industry that he was awarded
the 2010 June and Griff Glover Award for distinguished service to
NCRLA at the 2010 Taste of North Carolina.
“It was a great honor for me to win an award for giving back to
NCRLA,” said Hurley. “Our business wouldn’t be what it is today
without NCRLA.”
The original 42nd Street Oyster Bar was the
first business in Raleigh to sell draft beer in a
frosted mug, which helped add to the popularity
of the establishment. Seventy-nine years later,
42nd Street Oyster Bar is still keeping customers
satisfied with a variety of offerings.

Brad Hurley will be on hand to award the June and Griff

Glover Award at the 2011 Taste of North Carolina on
February 28, 2011 at the Washington Duke Inn and Golf
Club. For more information on the Taste of North Carolina,
visit www.TheTasteofNC.com. For more information on February 28, 2011
42nd Street Oyster Bar, visit www.42ndStreetOysterBar.com.

4 www.NCRLA.biz
 ABC Rule Changes Pending ...from page 1

Definition of ‘Intoxicated’
There is presently no definition of intoxicated in the Commission’s Statutes or rules. NCRLA requested that this term be
defined. As you know, a permittee is prohibited from serving alcohol to an intoxicated patron. The Commission proposes
to define “intoxicated” as “condition of a person whose mental or physical functioning appears to be presently substantially
impaired as a result of the use of alcohol or other substance, such as when the person appears to a reasonable observer to be so
far under such influence that: (1) the person’s emotions are conspicuously uncontrolled; or (2) the person’s intelligence, sense-
perceptions, judgment, continuity of thought or of ideas, speech and coordination of volition with muscular action, or some
of these faculties or processes are materially impaired.”

Definition of ‘Drink’
Under the current “Happy Hour” rule, a permittee is prohibited from delivering more than one
drink at one time to a patron for his consumption. NCRLA requested that this prohibition be
repealed. Current rules provide that a “drink” contains the amount of alcoholic beverages usually and
customarily served to a single patron as a single serving by the permittee. The Commission proposes
to add to this rule that a drink “may also include two different alcoholic beverages served separately at
the same time to a single patron if such ‘drink’ is a customary combination, such as a shot of spirituous
liquor with a malt beverage.”
“A drink.”
Tastings by Permittees
Current rules permit industry members to give samples of wine or malt beverages to a retail permittee that is authorized
to sell those beverages under certain conditions. The Commission proposes to also allow the giving of up to 50 milliliters
of spirituous liquor. A current condition is that the permittee has not previously purchased the brand in question from
the industry member, but that is proposed to be changed to not having purchased within the previous calendar year. For
tastings provided by industry to the retail permittee, the Commission proposes to limit the current rule by restricting it to
tastings at “educational seminars,” a term which is not defined. However, the Commission also proposes a new rule that
provides that a malt beverage or wine permittee or its employee, who is of legal age and who is responsible for ordering or
serving beverage alcohol, may sample new malt beverage or wine products on the premises provided that samples shall not
exceed two ounce servings of individual products and the total of the samples shall not exceed eight oz. in one calendar day.

Advertising
The Commission proposes several changes to its current rule regulating the advertising of malt beverage and wine, including
new regulations relating to mixed beverages, including the following. Permittees would be able to advertise using any
amount of point of sale materials and using displays of inside price boards for mixed beverages the same as currently allowed
for other products. Beverage lists of brand names and prices of all types of products may be used; and such lists may be
provided by industry members with up to six items from the food menu so long as it does not include the name, logo or other
identifier of the retail permittee on this type of advertisement. A table tent would be considered a beverage list under the
proposed rule.

Window displays would be able to include spirituous liquor; the limitation of a “reasonable number” of these products on
display is proposed to be deleted. A mixed beverage permittee (and not a private club) would be allowed to display any
of the following terms on a single non-mechanical, non-neon or otherwise self-illuminated outside sign, provided that the
letters and figures are not more than 5 inches in height and 2 inches apart and the sign is attached to the building premises:
mixed beverages, all ABC permits, mixed drinks, cocktails. This is consistent with current rules for outdoor advertising of
malt beverage and wine. Mixed beverages would be added to the current rules that prohibit billboard advertisement and
aerial displays of malt beverage or wine by retail permittees. Mixed beverages would be added to the current rule that allows
a retail permit to advertise price and brand of malt beverage and wine by means of a circular, newspaper, magazine, radio,
television or internet.

For more changes that are pending, check the View from Jones Street archives for the September 13th issue. A reminder again
that these are all proposed changes only and have not yet received final approval but expect that these will be approved and
enacted on January 1. If you have any questions or need more information on any of these proposals please don’t hesitate to
contact President & CEO Paul M. Stone directly at 1-800-582-8750 or pauls@ncrla.biz.
www.NCRLA.biz 5
 Ocracoke’s Most Historic Hotel: Welcome to Blackbeard’s Lodge

J ust a stone’s throw from breathtaking beaches, delicious

restaurants and plenty of shopping, Blackbeard’s Lodge is the
perfect vacation spot on Ocracoke Island. With cozy, relaxing
guest rooms, suites and apartments for couples and families of
all sizes, you are sure to shed your stress when you stay at this
historic hotel.

Blackbeard’s Lodge features 38 , including appointed guest

rooms, fully functional apartments with kitchens, and a
1,200 square foot presidential suite. Most rooms have small
refrigerators, with all having air-conditioning units, satellite TV
and private bathrooms. Pet friendly rooms are also available,
should you decide you want to bring the furry part of the family
on vacation with you.

The Travel Channel rated Blackbeard’s Lodge as having the

best family accommodations in Ocracoke, which is already
one of the best vacation beaches in the country. This equation
makes Blackbeard’s Lodge a must-visit for anyone trying to get
one more beach vacation before the winter begins. For more
information, visit www.blackbeardslodge.com or call (800) 892-
5314 for great specials!

6 www.NCRLA.biz 6
 Client Rewards will put Checks in Your Mailbox!

H ow would you like to earn approximately $10,000 per year

for about one hour of your time? That’s what participants of
the Client Rewards program earn on average in this incredible
purchasing program designed to be all upside. If you are a restaurant
company or chain with at least five locations and total annual
purchase volume of at least $2,000,000, and a Master Distribution
Agreement in place, then you are more than likely eligible for Client
Rewards and its numerous benefits.
If you meet the following critera, Client
Rewards can actually send you money:
Exactly how does Client Rewards work? It’s an incredibly simple and
effective way for you to capture manufacturer rebates on your non- • Restaurant company or chain with
contracted purchases which you are not able to collect on your own! at least five locations
These are any items (food or non-food) you buy from your distributor
.• Annual purchase volume of at least
which you do not have a direct manufacturer contract. 2 million dollars.

• Master Distribution Agreement in place.

Client Rewards offers you access to the largest Group Purchasing
Organization in the US with over $7 Billion in buying power. There are Visit
over 400 Manufacturer Partners participating in the program covering www.jkiclientrewards.com
for more info or contact Jeff Knipe directly at
over 12,000 items! Set-up time is normally less than one hour and since 407-257-3438
the program operates with an automatic link between the Distributor
and the GPO, it requires very little time and effort and allows you to
concentrate on your business.
Client Rewards
There are many NCRLA members benefitting from Client Rewards, offers you the
including NCRLA Board Member Jimmy Sizemore. “Client Rewards
has a great program,” he said. “I am pleased to tell you that they have
done exactly what they said they would and last week we received a check
opportunity to
for rebates saving us several thousand dollars that were rebates on items
we would not have contracted on our own. The program took nothing
receive cash rebates
away from the contracts and savings that we currently have and it put
real money in the bank for us that we would not have received without from national
their help and guidance. I would recommend Client Rewards to anyone
looking for extra dollars, not only in the current economy, but anytime. manufacturers
Putting dollars on the bottom line is what we are all trying to do and this
program does just that!” by joining their
Why does Client Rewards work so well? Because the program is
network of
designed to be all upside with no contract and no cost to participate.
Additionally, the program may be able to save you significant money programs already
by allowing you access to Client Rewards negotiated pricing with its
Preferred Manufacturer Partners. Client Rewards recently saved a negotiated. There
restaurant chain over $100,000 on a single item!
is no upfront cost
Jeff Knipe of Client Rewards says, “There are approximately 300
restaurant companies participating in Client Rewards and it continues to
to you for this
grow because the program is simple and it works. I truly enjoy adding
value to restaurant companies, especially in these economic times when program.
every nickel counts!”
7
6 www.NCRLA.biz
 NCRLA Welcomes Jill LaBombard Current 3 Star Partners
IFH Foodservice Distribution

N CRLA would like to welcome One of the 13 largest food

Jill LaBombard to the team. She distributors in the country.
will be serving in the role of Member
Services Manager. Jill is highly SIA Group
skilled and ready to serve the NCRLA Serving insurance needs of
membership. businesses and individuals
since 1975.
Jill was born and raised in Plattsburgh,
NY. She went on to attend Siena Jill LaBombard
Pepsi
College in Loudonville, NY where she Perhaps one of the most famous
graduated with a B.S. in marketing
brands on the planet.
and management. Jill has an extensive background in
association work as she was with the Albany-Colonie
Regional Chamber of Commerce prior to her start with S&D Coffee, Inc.
NCRLA. A leading US coffee roaster catering
to the foodservice industry, S&D
As the Member Services Manager, Jill will focus on Coffee serves some 100 million
providing increased value to our current members through pounds of coffee to more than 70,000
member benefit education and by strengthening the customers in the US.
relationship between our members and our endorsed
partners. FHM Insurance
FHM Insurance Company is one of
Jill also serves as the Executive Director for the Triangle the oldest and most experienced
Area Hotel Motel Association (TAHMA). workers’ compensation companies in
the Southeast.
8
www.NCRLA.biz

Have you completed your
checklist?
Before your first guest walks in the door, you need to
know who will represent you in case of liability claims
from employees or patrons, incidents of food borne
illness, dram shop litigation, business disputes including
leases—the list goes on. Cranfill Sumner Hartzog offers
experienced legal guidance for the lodging/restaurant
industry. Make us part of your team.
: I 8 E = @ C C  J L D E < I    ? 8 I K Q F >  CCG
BECAUSE WORKING WITH YOUR LAWYER SHOULDN’T BE A TRIAL.
CSHLAW.COM
RALEIGH t

CHARLOTTE t WILMINGTON
Hospitality Award Nominations
M ake your hospitality industry award nominations
beginning October 5th! All applications are available
on the NCRLA web site, www.ncrla.biz, as well as the Taste
of North Carolina web site, TheTasteofNC.com.
Awards include: Restaurateur of the Year, Lodging Operator
of the Year, Supplier of the Year, and the Griff & June Glover
Award for Outstanding Service to NCRLA.
Also, this year will mark the first annual Hospitality Team
Award, which will go to the most outstanding staff in the
restaurant and lodging industry of North Carolina.
All Awards will be presented at the 2011 Taste of North
Carolina on February 28, 2011 at the Washington Duke Inn
& Golf Club.
www.NCRLA.biz 9
 NCRL A Community News One Community. One Vision. One Voice.

Dean Ogan, owner of Rocky Top Hospitality, has announced that Tribeca
Tavern has been honored by The Cary News in its annual Best of Cary
survey. The restaurant was named best new restaurant, best patio/outdoor
dining facility, best place where singles meet and best place to watch the
big game. Favorites are voted on annually by readers of The Cary News and
announced in its special publication, Cary Today.

Food Processor Carolina Packer’s of Smithfield is announcing the

introduction of their new All Beef Stadium Frank that will be available
on retail grocer’s shelves later this fall. The Carolina Mudcats of Zebulon,
the NC State University Wolfpack and the East Carolina University
Pirates have adopted Bright Leaf Hot Dogs as their official hot dog at their
concession and dining facilities.

Cary Reconstruction Co. has been named to the 2010 Top 500 list of
remodeling firms by Qualified Remodeler Magazine. The annual listing
is published to recognize remodeling firms on several criteria for success.
CRC ranked 26th on the list and received special star recognition for
insurance restoration, fire, water, wind damage, emergency services and
mold.

On September 7th, Pinehurst Country Club hosted over 230 active

members of the military for a free round of golf for the second annual
Military Appreciation Day.

East Coast Wings & Grill brings trophies home from the National
Buffalo Wing Festival in Buffalo, New York. East Coast Wings placed 1st
in traditional hot and 2nd in creative spicy wings category.

Burger King has added nine new items to its morning menu in an effort
to grab breakfast market share from rival McDonald’s. The chain’s new
offerings include platters of pancakes, eggs and sausages, as well as mini-
blueberry biscuits and Seattle’s Best iced coffee drinks.

Just in time for Halloween! The Country Squire Inn hosted the Winston-
Salem Paranormal Society in September. This was the third paranormal
research team to visit the Squire this year.

Have News? Has your business won a recent award?

10
14 www.NCRLA.biz Let us know! Send your news to DerekL@ncrla.biz
 Who cares if one restaurant “makes it”, when there are
always a dozen more right down the street that might not?
Sysco does!
Every day good restaurants come and go. At Sysco, we are working to eliminate the “go”
part. We support our customers, offering expert guidance on mastering the business end
of restaurants success.

The way we see it, every restaurant that stays open is a triumph...for the owners and
staff, for us, and most importantly for the people out there who just love good food!

Sysco’s Mission
Helping Our Customers Succeed
Contact a Sysco location near you to start building for your future
www.sysco.com

Serving North Carolina

Sysco Raleigh - www.syscoraleigh.com
Sysco Charlotte - www.syscocharlotte.com
11
www.NCRLA.biz