March Newsletter

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One Community. One Vision. One Voice.

6036 Six Forks Road Raleigh, NC 27609 Phone: (919) 844-0098

Member Recipe of the Month: Truffle Omlet/Martini from Garland Truffles
1 1-oz truffle coarsely diced 8 to 10 eggs 3 tablespoons butter 1 tablespoon butter 1 tablespoon sour cream 1 tablespoon Port or Madeira Butter is an excellent carrier for the truffle flavor. Do not use substitutes. Beat the eggs well. In a large 12 inch omelette pan, melt over medium heat 3 tablespoons of butter. Add the eggs, lifting the edge of the omelette every few seconds so that the uncooked egg flows under. While this is cooking, melt over low heat 1 tablespoon of butter in a small saucepan. Add the truffle, juice, sour cream and wine and warm for 1 minute, then remove from heat. Pour the filling into the omelette and fold over. Cut in appropriate number of wedge shaped pieces and serve with French bread or croissants and preserves.

Want to share?
Truffle Martinis Another way to enjoy the jarred truffle and juice. Add the juice to a shaker with ice and vodka, enough for four martinis. Dice the truffle into 4 pieces and use as the garnish. This is a variation on the “dirty” martini with olive juice.

Submit your recipe to: [email protected]

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Community Calendar
March 15-16
AH&LA Legislative Action Summit

H

ospitality leaders, operators, suppliers and fans from all over the state of North Carolina came out in droves for the 2010 Taste of North Carolina. The North Carolina themed dinner was a celebration of some of the best food, beer and wine that the state has to offer. The event had over 350 attendees and provided a great opportunity for networking and catching up with old friends.

First Annual Taste of North Carolina is a Hit!

March 2010

April 14-16
NRA Public Affairs Conference

The Taste of North Carolina brought a new format to NCRLA’s annual dinner. Several food, beer and wine stations were offered throughout the luxurious President’s Room of the Washington Duke Inn & Golf Club. Each station featured a main dish, an accent, two beers and two wines, all produced right here in North Carolina. Some of the foods provided included braised beef short ribs, NC sweet potatoes, honey cornbread muffins, slow roasted Raeford turkey mole (House of Raeford), seared rillettes of Smithfield pork shoulder (NC Pork Council), cornmeal crusted NC triggerfish (Inland Seafood), and gelato sandwiches (Lavitadolce). Pepsi provided the non-alcoholic beverages to compliment North Carolina’s best food. Guests were also charmed with the beer and wine of several of NC’s most prestigious wineries and breweries. Wineries included

May 16-17
NC Hospitality Benefit and Golf Classic

visit NCRLA.BIZ for more details

Brad Hurley ...continued on page 6

Just Grand! Member Profile: Grand Bohemian of Asheville
An old-world hunting lodge atmosphere with modern-day amenities is the best way to sum up the Grand Bohemian Hotel of Asheville. Elegance and attention to detail have already earned this fairly new (opened in April of 2009) establishment recognition as one of the premier getaways in North Carolina. As evidence to its excellence, just a few months after opening, the Grand Bohemian earned a coveted AAA Four-Diamond Award. The AAA Diamond Rating Process is North America’s premier hotel rating Grand Bohemian Hotel program. According to AAA’s website, Four-Diamond establishments are upscale in all areas. Accommodations are progressively more refined and stylish. The physical attributes reflect an obvious enhanced level of quality throughout. The fundamental hallmarks at this level include an extensive array of amenities combined with a high degree of hospitality, service, and attention to detail. The Grand Bohemian features 104 rooms, including 10 suites that include a large living room area. Every room features fantastic amenities, such as high-end Bose Radios to provide soothing tones as you relax in your large soaking tub. If music isn’t for you, perhaps you can catch your favorite TV show on your rooms sizable flat-panel TV, which is hanging on the wall in convenient view of the aforementioned tub. Hand-carved deer on every vanity add a bit more of a personal touch to each room.

...continued on page 2

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Grand Bohemian (Cont’d)

NC Hospitality is the Official Publication of the North CaroliNa restauraNt aNd lodgiNg assoCiatioN News Items, profile requests, recipe submissions and Advertising Inquires: derek levandowski Marketing and Communications Coordinator [email protected]

Hand-carved vanities can be found in every guest room.
If you get a little homesick, which is highly unlikely given the luxuries of the Grand Bohemian, you can download your home-town newspaper or hometown radio stations using a state-of-the-art technology called Roomlinks. Roomlinks allows you to stream media directly to your inroom TV set for easy viewing. “Guest feedback has been really great because we are a really unique and different kind of place,” says John Luckett, Grand Bohemian’s GM. “Our restaurant has a great local following, as well.” Indeed the Red Stack Grill has become very popular, with Executive Chef Adam Haynes providing a wide variety of fresh seabass, trout, steaks, and game items such as duck. Luckett says the Grand Bohemian is becoming a hot spot for weddings. “We’ve had lots of brides-to-be plan their weddings here because it really is an elegant and memorable place.”

Charlotte Marriott City Center Hotel Chefs Registry DM Painting and Waterproofing Goodwin & Associates Hospitality Services Hampton Inn of Hickory II, LLC Harper Prints Hopp Roofing & Construction IRI Golf Group, LLC Marriott Courtyard, Hickory, LLC Martin and Harrill Insurance Over The Falls Deli Patrice and Associates - Huntersville Residence Inn by Marriott - Fayetteville Results thru Strategy, Inc. Tupelo Honey Cafe South Urban Food Group Zest Cafe

The extent of Grand Bohemian’s elegance go beyond the guest rooms, however. The spa & fitness center is a very tranquil place to exercise. The fitness center features Precore exercise equipment, with built-in personal TVs and headphones to make your workout more fun. Two pianos in the Bohemian’s common area are also available, should your relaxing stay put you into a creative mood. Bottom line, the Grand Bohemian has it all. For more information or to book your reservation, visit www.grandbohemianhotel.com.

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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 Ryko -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—
Provide food and related products and services to more than 250,000 customers, including restaurants, hospitals, hotels, schools and governmental operations. Employ more than 26,000 associates and operate more than 60 distribution centers.

Raleigh Division

919.404.4100

www.raleigh.usfoodservice.com Fort Mill Division

803-802-6000

www.fortmill.usfoodservice.com

O er more than 300,000 fresh, frozen, dry and nonfood products from every major national brand and a robust o ering of exclusive brands of our own.

www.NCRLA.biz

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Restaurant Member Profile: Fat Tony’s
In Summer of 2003, Eric Rylander opened up Fat Tony’s Italian Pub on Front Street in Wilmington, NC. His plan was to open up a new Fat Tony’s every three years. Sure enough, in 2006, a second location opened up on Racine Drive, Also in Wilmington. And while his third installment of Fat Tony’s has not yet opened up, the other two remain very popular establishments in the local community. Offering all-you-can-eat pizza on Thursday nights for just $6, Fat Tony’s attracts a wide range of customers. ““We have a broad demographic,” said Rylander. “We do get a lot of the college crowd, but we also get families that come in with their strollers and just want to have a good family meal.” When asked how he would describe Fat Tony’s, Rylander called his establishments “gastropubs.”

Fat Tony’s has two locations in the heart of Wilmington.

“That’s a term that hasn’t been embraced by America, yet, but I think it will be. It means that we are a traditional pub that is very serious about our food.” Fat Tony’s features a split-restaurant, with the bar separated from the main dining area. This setup is very convenient to the casual diner, as they can enjoy a quiet meal with their family, or they can stop in for a few beers and a ball game on one of Fat Tony’s many big-screen TVs. The downtown location of Fat Tony’s features a back-porch area, where diners can eat outside and overlook the Cape Fear River. The Racine location is located close to UNCW’s campus and is an easy location for the college crowd...on the way back from the beach!

Enjoy a river sunset from Fat Tony’s back porch!
Fat Tony’s has also joined the social networking revolution and can be found on facebook. At the time of this article, Fat Tony’s had over 350 fans! Fat Tony’s menu, including all beers and wines served, can be found online at www. fattonysitalianpub.com. Fat Tony’s would also like to remind customers that they do not close for bad weather and they are happy to deliver throughout the Wilmington area. Perhaps the most telling bit of information is the company tagline:

A complete list of beers and wines served by Fat Tony’s Italian Pub can be found on their website, www.FatTonysItalianPub.com 4 www.NCRLA.biz

“Fat Tony’s Italian Pub: It’s All Good.”

NC Restaurants Helping the Environment and Economy
For years, technology innovators have dreamed of engines that would run on plants, vegetables and other naturally occurring and renewable resources. Early experiments had proved that this is possible, but the movement to make it practical has never been stronger than in recent years. At the height of the economic downturn, gas and oil prices were at an all-time high, putting a strain on every facet of the economy. Families were forced to tighten their budgets just to be able to commute back and forth to work, which had a domino effect on the hospitality industry. Higher traveling costs meant less business travel, which also meant less restaurant traffic. However, the search for a realistic replacement to fossil fuels is gaining momentum, and restaurants are becoming vital to what has become the front-runner in the search for crude oil’s successor: biodiesel. In the United States, biodiesel is the only alternative fuel to have successfully completed the Health Effects Testing requirements (Tier I and Tier II) of the Clean Air Act (1990). Biodiesel produced from used cooking oil or other waste fats could reduce CO2 emissions by as much as 85 percent. How are restaurants helping? The answer is surprisingly simple. What were once considered to be problematic waste products are now being used as a renewable fuel: used fats, oils and grease from restaurant deep fryers. Restaurants are making use of left-over cooking oils and fats by lending them to the production of many biofuels, such as the aforementioned biodiesel. Biodiesel may be used in any application where petroleum diesel is currently used. This includes, but is not limited to, on- and offroad diesel vehicles, diesel generators, as well as farm equipment, such as tractors. Any restaurant with a deep fryer produces a steady stream of waste vegetable oil. The used oil is generally stored and picked up by chemical companies, who process and incorporate it into various products including animal feed and cosmetics. In some parts of the country the oil is just thrown away. However, it has become clear that it is fairly easy to turn these waste products into a fuel, and it can be a substantial help to the economy, as biodiesel can be used to run city/school busses, as well as large delivery trucks, which will cut the cost of business operation and stimulate the economy. The process of restaurants providing this valuable waste product is actually very smooth. Any restaurant can sign up, usually free of charge, to participate in any number of collection programs.

Restaurant waste can be used for Biofuels.

Current 3 Star Partners

IFH Foodservice Distribution
one of the 13 largest food distributors in the country.

SIA Group

serving insurance needs of businesses and individuals since 1975.

Pepsi

Perhaps one of the most famous brands on the planet.

S&D Coffee, Inc.

a leading us coffee roaster catering to the foodservice industry, s&d Coffee serves some 100 million pounds of coffee to more than 70,000 customers in the us.

Continued on page 9...

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Taste of North Carolina Recap (cont’d)
Biltmore Estate, Chatham Hill Winery, Shelton Vineyards, and Iron Gate Vineyards. Breweries present at the event included Carolina Brewery, Triangle Brewing Company, Natty Greens Brewing Company, Mother Earth Brewery, Highland Brewing Company and The Duck-Rabbit Brewery. As the night moved on, several of the top hospitality awards for North Carolina were handed out, including NC Agriculture Department’s Awards for Best Dish in Casual and Fine dining. NCRLA’s coveted awards for Restaurateur of the Year, Lodging Operator of the Year, Supplier of the Year, and the Griff & June Glover Award for Distinguished service were also given out. The soundtrack to the event was provided by Craig Woolard, of the Craig Woolard Band, who offered a mix of NC beach music and classic rock.

AWARD

WINNERS

Craig Woolard

NCRLA Events Manager, Rebecca Crews, was very pleased with the way the first annual Taste of North Carolina played out. “We are thrilled at the success of the first Taste of North Carolina event!” she said. “Huge thanks to all of the food, beverage and event partners that helped set the bar high for the 2011 event.” Pictures and video from the event can be found online at NCRLA.biz. Be on the lookout later this year for information regarding the 2011 Taste of North Carolina, and nomination procedures for the 2011 Hospitality Awards.

Gold Sponsors US Foodservice Pate Dawson Company First Data Sysco NC Aggriculture Department Silver Sponsors Coca-Cola Bottling Company MBM Corporation Theo Davis Printing Bronze Sponsors American Express Orkin Commercial Services Host Sponsor Washington Duke Inn & Golf Club

Find More Photos at: http://www.flickr.com/photos/ncrla/

Thank You to our Main Dish Partners

Inland Seafood North Carolina Pork Council House of Raeford
6 www.NCRLA.biz

NCRLA Launches YouTube Channel

Now anyone can view videos from NCRLA events, beginning with the Taste of North Carolina and the 2010 Carolinas ProStart Invitational! Just visit the link below to see what’s happening in the hospitality community!

http://www.youtube.com/user/NCrlavids

www.NCRLA.biz

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NCRLA Online
Become a friend of the official Page of NC Hospitality. Get the latest updates from NCRLA and NC HEF, submit a recipe, a community news item, or an article/press release. www.facebook.com/nchospitality You can also become a fan of the North Carolina Restaurant and Lodging Association or the NC Hospitality Education Foundation to be updated on real-time news! Visit NCRLA.biz and Log In to Your Member Portal The NCRLA member portal allows you to access all of your membership information, including your committees, events and dues deadlines. If it is your first time logging in, the username is your email, and your password is NCRLA. Online Law Review If you have legal questions about your business, the NCRLA Online Law Review is an absolute must-read. Everything from tip pooling to sprinklers to pay rates and terminations. . . it’s all there. And it’s for NCRLA members exclusively.

Log-in to the Members Only section of NCRLA.biz today!

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.

BECAUSE WORKING WITH YOUR LAWYER SHOULDN’T BE A TRIAL.

CSHLAW.COM
RALEIGH CHARLOTTE WILMINGTON

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BioFuels (Continued from page 5)
“Signing up with our collection service is a smooth, fun, and easy process,” says Rachel Burton of Piedmont Biofuels. “Collection services are free of charge. We ask our membership to support these restaurant partners because they are an essential piece to bringing clean, renewable fuels to the North Carolina public.” The process is also non-intrusive to restaurants. Used fryer oil is generally retrieved by way of a large vacuum truck. This vacuum truck has a long attachment that is used to extract oil out of the used fryer oil collection bins and barrels. Often, a pair of individuals will position the truck so that the vacuum operation can proceed smoothly and effectively. Once the bins and barrels are emptied of useful oil, their lids are closed, the area is cleaned, and the volume of oil collected is recorded along with any side notes as the truck proceeds to its next location. Several NCRLA members are already taking the opportunity to safely dispose of their used oils, fats and greases through this process. If you would like more information on how you can be involved, contact NCRLA for a list of allied biofuel suppliers.

Restaurants have a resource that can be helpful to both the enviornment and the economy.

Find ServSafe Classes Near You!
Raising your Health Department grade has never been easier! NCRLA is your ultimate source for finding ServSafe classes near you. Your restaurant can receive a two-point bonus on its health inspection if one of your managers has passed the ServSafe examination! Visit NCRLA.biz to view a completely up-to-date listing of ServSafe courses being offered throughout the state of North Carolina. Our newly re-designed website now makes it easier than ever to find a class in your county.

A two-point bonus on your health inspection could be just a click away!

www.NCRLA.biz

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P R O U D

S U P P O R T E R

O F

N C R L A

AND RUNNING.
Hobart Service Programs
• Full Kitchen Service Hobart Technicians have the ability to work on most brands of food equipment • Parts and Accessories
Over 35,000 parts and accessories available for overnight delivery from our National Distribution Center

WE KEEP YOU UP

AUTHORIZED SERVICE

• Service Contracts
Full parts and labor protection

• Service Repairs

We Service most major brands. Includes 24 hour emergency service

• Preventive Maintenance
Ensures against costly and unexpected downtime

• Delivery and Installation • Water Treatment Systems
Designed to enhance equipment performance, quality, and prolong its life-cycle

Ask your local branch about the many other brands we service.

Now offering Refrigeration Service at select locations: RALEIGH - CHARLOTTE - FAYETTEVILLE
North Carolina Servicing Locations:
Winston-Salem (336) 765-8950 Asheville (828) 654-9005 Greensboro (336) 378-1731 Charlotte (704) 527-6381 Norfolk, VA (757) 424-5500 Raleigh (919) 231-9589 Kinston Fayetteville (252) 522-3424 (910) 424-2210 Wilmington (910) 791-5313

www.hobartservice.com

888 4HOBART

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House Bill 593 Potentially Hazardous to NC Tourism
North Carolina House Bill 593, which was introduced last year and will be up for debate in 2010, seeks to change the current school start date from August 25 to a yet-to-bedetermined date earlier in the month. Many lawmakers claim this adjustment would allow students to have longer winter breaks, but the proposal has hospitality owners worried. Though the bill could benefit students, hospitality operators are concerned the change would impact the North Carolina tourism industry, especially in coastal areas, since August is one of the most popular months for beach tourism. “If kids are going back to school, they can’t come to the beach during the week,” said Kip Damrow, in an interview with WECT 6 of Wilmington. “Now we are talking about weekends in August, opposed to seven days a week in August.” The bill will not only affect the ability for students and families to travel to the beach for late-summer tourism, it could also affect the ability of many coastal businesses to find seasonal employees, as many students will be heading back to class.

Harmful Legislation could have coastal beaches empty, much earlier than expected.

If the bill is passed, it would become effective for the 2010-2011 school year. If you are opposed to this bill, please write to your representative and let them know you do not support it. Make clear the harmful affect that such legislation will have on your business. As always, NCRLA will continue to update you on this issue. Always read our View From Jones Street publications to ensure you are up-to-date on all pending legislative issues that may affect your business. To contact your local representative, visit NCRLA.biz and click “Get Involved!” under the advocacy tab on our home page.

Tourism on the Rise in Mt. Airy
North Carolina’s tourism industry has been hit very, very hard by the economic downturn…except in Mt. Airy, where conditions seem to be improving. Officials with the city visitor center recently told the city board of commissioners that traffic at the center was in fact up 45 percent in October and November when compared to the same periods in 2008. Another measure of tourist traffic is collections of occupancy taxes, those fees added to the bills of guests staying in area lodging businesses. Those collections were reported as being down just 3 percent, compared to a statewide decline of over 10 percent.

One of the reasons for the increase in tourism was the N.C. State Harley Owners Group rally which took place in the city last year. Tourism officials estimate more than $350,000 came into the local economy as a result of that event.

Harley owners doing their part to stimulate Mt. Airy tourism.

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NCRLA President Paul M. Stone Honored with Legacy Award
Paul M. Stone, President and CEO of NCRLA, received the Ronald H. Levine Legacy Award for Statewide Impact on Public Health for efforts on behalf of NCRLA members to protect small businesses during the legislative process of which the smoking ban was the eventual result. North Carolina has now become the first tobacco-producing state in the nation to pass legislation making restaurants and bars across the state smoke-free. The law also maintains a level playing field for all restaurants and bars in the state. The smoking ban became effective Jan. 2, 2010. The award was announced by State Health Director Jeff Engel at the 2010 State Health Directors Conference in Raleigh on Jan. 29. “The smoke-free restaurants and bars law was several years in the making, and there is agreement that it was the support of the business community that made the difference in the end,” said Engel. “Paul Stone’s leadership was to work with his board and bring the board along, and they became a key factor in the debate over this legislation. The result was passage of a strong bill in May 2009 that is good for business as well as good for health.” Engel also recognized Stone for his contributions in planning the business tools that have assisted the 24,000 businesses in North Carolina that must come into compliance with the new law.

Paul M. Stone President & CEO, NCRLA

NCRLA Member Benefit: 40-60% Discount at Staples NCRLA Members get 40-60% off of their Staples supplies just by being a member.

Are you taking advantage of your Staples discount?
Visit NCRLA.biz and sign up for your Staples discount right from our home page! You’ll say “That was easy.”
12 www.NCRLA.biz

NCR L A Q&A

One Community. One Vision. One Voice.

We have received a lot of questions about ServSafe recently. Here are some of the more commone questions we have been asked:
How does the 2-point bonus work in North Carolina? In North Carolina the ServSafe class can be taken to satisfy the 2-point bonus requirement on the health inspection. The class must be taken for 12 hours of classroom time (not including the exam). How long is my ServSafe certification valid? In North Carolina the ServSafe certificate is valid for 3 years. How do I become recertified? In North Carolina, the requirement for recertification is to take the entire ServSafe class again and pass the exam. What is a passing score? A passing score is an overall score of 60 or higher. A score of 60 or higher is obtained by answering 60 or more of 80 questions correctly. How do I request a correction or change of information on my certificate? To request a correction or to change information on your certificate, you must submit a Certificate Request Form to the NRA. The cost is $20 for each certificate requested. To obtain a Certificate Request Form you can call the NRA at (800) 765-2122 ext. 703 or visit their website to download the application. How do I order a duplicate certificate? Duplicate certificates cost $20 each. To order, submit a Certificate Request Form, which can be obtained by calling (800) 765-2122 ext 703 or visiting www.servsafe.com. How do I become a registered ServSafe Instructor? Your first step toward becoming a ServSafe Instructor is to pass or have passed the ServSafe certification exam within the last 5 years and achieved an overall score of 72 scored questions or higher (equivalent to 90% or higher). Next, visit www.servsafe.com to download an Instructor Application Form as well as the Examination Handbook for Instructors and Proctors. When and how do I order exam question booklet sheets? If you are a registered instructor/proctor with first-time examinees, examinees that are retesting, or examinees that are recertifying, you can order exam question booklets and get additional information from the National Restaurant Association. Orders should be placed 12 business days in advance of the date needed.

Don’t be shy! Please take advantage of our Member Resource Hotline at 1-800582-8750 with questions so we can help you save time, money and headaches! Also don’t forget to reference our Law Review on-line at ncrla.biz. www.NCRLA.biz 13

NCRL A Community news

One Community. One Vision. One Voice.

Herons, the signature restaurant of The Umstead Hotel and Spa, has been selected as the Restaurant of the Year by Food Editor of the News & Observer Greg Cox. Topping his list of the 2010 Best Restaurants in the Triangle, Cox enthusiastically raves that Herons has “taken flight.” This comes just three weeks since Greg Cox released a review of Executive Chef Scott Crawford’s cuisine in his first ever five star rating since the one-to-five star rating system was implemented in 2007. Jonathan Munsell of Amazing Brands, and NCRLA Board Member, was selected as a winner for Business Leader Media’s Top 50 Enterpreneurs of 2010. Munsell will be included in the March issue of Business Leader magazine among all the Top 50 Entrepreneurs and was honored at an award ceremony held on Friday, Febuary 26, 2010. Registration for the N.C. Governor’s Conference on Hospitality & Tourism, March 21-23 in New Bern, is now open. Whether you are a destination marketer or run a tourism-related businesses or attraction, this is the “can’t miss” conference for you this year.

What makes a restaurant an All-American Icon? According to Nation’s Restaurant News, the news leader of the foodservice industry, it’s an establishment that has survived and thrived in good times and bad, and has captured and held the attention of diners everywhere. In its Jan. 26 issue, Nation’s Restaurant News included Raleigh’s Angus Barn as #1 on its prestigious list of All-American Icon restaurants.

Billy Sewell, President and CEO of Platinum Corral, a multi-unit franchise operator of Golden Corral Grill/Buffet Restaurants, has been named Man of the Year by the Jacksonville-Onslow Chamber of Commerce at its 66th annual membership luncheon Jan. 13. Sewell was recognized for his continued efforts to support economic development in Onslow County.

Proactive Food Safety Training has recently celebrated their 8th anniversary! They will be celebrating by offering 10% off to all NCRLA members on cost-effective training programs for businesses in the food service industry. PFST emphasizes and facilitates certification in the National Restaurant Association’s ServSafe program, a sanitation course that is essential to the success of every food service operation.

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have News? has your business won a recent award? let us know! send your news to [email protected]

The most expensive thing in your restaurant is...

an empty seat.

We don’t want this to be your restaurant... Let’s partner together to build your business!

Sysco’s Mission
Helping Our Customers Succeed
Contact a Sysco location near you to start building for your future Serving tremendous growth in our North Carolina market www.sysco.com

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