Newsletter November

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One Community. One Vision. One Voice.

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

NCRLA thanks you and wishes you a safe and happy holiday season!
Send us your recipes, news, and awards and they will be in upcoming issues of NC Hospitality. Our next issue is scheduled for January 2011. Be sure to catch up with any issues you may have missed at: • www.ncrla.biz/newsletter
Other Resources include: Free Member Hotline 1-800-582-8750 www.ncrla.biz/hef (NC HEF) www.ncrla.biz/laws (Law Review) www.ncrla.biz/servsafe (class listings) www.ncrla.biz/events (all events) www.TheTasteofNC.com (official site)
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November 2010

Community Calendar
December 1 Taste of NC tickets go on sale at TheTasteofNC.com February 28, 2011 Taste of North Carolina Washington Duke Inn & Golf Club TheTasteofNC.com

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Award Nomination Period Now Open; New Line-Level Employee Awards Unveiled!

he most coveted awards in North Carolina’s hospitality industry are once again up-for-grabs. The award nomination period officially opened on October 11th and will close on December 7, 2010. The awards for Restaurateur of the Year, Lodging Operator of the Year, Supplier of the Year and the Griff & June Glover Award for Outstanding Service to NCRLA will once again be awarded at the Taste of North Carolina, on February 28, 2011 at the Washington Duke Inn & Golf Club. However, a new twist to the award ceremony at next year’s event will be the addition of two new awards for line-level employees: Restaurant Employee of the Year and Lodging Employee of the Year.

visit NCRLA.BIZ for more details
Arriving Soon... 2011 NCRLA Member Decals!

2010 award winner Brad Hurley

“These awards have been created to recognize the team members who demonstrate outstanding service, commitment to excellence, and leadership qualities that epitomize North Carolina’s hospitality industry,” said NCRLA President & CEO Paul Stone. “The individuals on the ‘line of fire’ understand more than anyone who to best serve the guests. We feel it is essential to award the best of the best who play an integral part in the dayto-day success of every restaurant and hotel establishment and best represent the 475,000 hospitality team members in North Carolina.”
See award criteria on page 5.

Taste of North Carolina Tickets go on Sale December 1st; Quick Sellout Expected

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n 2010, the North Carolina Restaurant and Lodging Association announced an all-new concept for its annual event which was designed to promote North Carolina foods, beers, wines and hospitality. Replacing the traditional annual dinner, the event would be called The Taste of North Carolina. With 300 restaurant and hotel operators expected to show up, the buzz for the event was palpable. When 350 actually showed up, the end result was the best hospitality event in the history of North Carolina. The 2011 Taste of North Carolina will be an even bigger event, with a total sellout of 375 restaurant and hotel owners and operators expected to be in attendance. Tickets will be $89 and will go on sale at www.TheTasteofNC.com beginning December 1, 2010. You do not want to miss the ultimate event for the hospitality industry of North Carolina!

www.TheTasteofNC.com

www.NCRLA.biz

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n recent months, there has been a lot of discussion about bed bug infestations throughout the country. And while these critters may be little, they can create a big problem. What You Can Do Create a formal policy on how to handle a bedbug outbreak or complaints. To effectively treat a one-bedroom space, pest elimination companies estimates range from $800 to $1,200. The best prevention is daily inspection. Employees should inspect rooms for bed bug activity every day by inspecting: • • • • guestroom linens; mattress and boxspring seams; headboards; bedding;

Don’t Let the Bed Bugs Bite...

Staff should be looking not only for live insects, but also for cast skins or speckles of dried blood or excrement on furniture or in places where bed bugs hide. Pay close attention to cleaning guestrooms by vacuuming rooms and accessories daily; inspecting incoming furniture and wall hangings that may have been stored or warehoused; and inspecting and repair loose wallpaper and cracks in baseboards to reduce areas where bed bugs can settle. Hotels should also monitor the www.bedbugregistry.com, an online user-generated database tracking infestations in apartment buildings and hotels in North America. Stay tuned to NCRLA’s website for more information on certified detection companies! AH&LA Statement Although the National Pest Management Association (NPMA) estimates there has been an increase in bed bugs in America over the last several years, the increase has had a minimal impact on the vast majority of hotels. Bed bugs are brought into hotels by guests; it is not a hotel sanitation issue. Education, awareness, and vigilance are critical. A trained and knowledgeable housekeeping staff is one of the best lines of defense, along with having regular pest control inspections. Typically, the bites produce redness, swelling, and itching. It is important to note bed bug bites do not transmit any human diseases. Though not empowered to set standards for the lodging industry, the association offers additional resourceful tips, information, and products for hoteliers through its Educational Institute, based in Orlando, Fla.

Client Rewards Conner Commercial Properties Courtyard Statesville Frymore Harford Mutual Stanley Enviornmental Services Tru United Bank Card Vance County Tourism Development Athority

NC Hospitality is the Official Publication of the NoRth CARoLiNA ReStAuRANt AND LoDgiNg ASSoCiAtioN News Items, profile requests, recipe submissions andadvertising inquires: Derek Levandowski [email protected] (800) 582-8750

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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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Foster’s Market: Innovative, Enduring, Amazing!

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he Restaurateur of the Year award is given each year to a restaurant operator that is viewed as highly successful in the eyes of other restaurateurs, employees and within the community. It is, without a doubt, the most prestigious award that any restaurateur can receive in North Carolina, and in 2010 the award went to the iconic Sara Foster, of Foster’s Market. Foster has provided over 20 years of hospitality as the owner of Foster’s Market, which has become a favorite restaurant for students, families and young professionals in the Triangle. She has led the way with innovative concepts, such as combining specialty food groceries with dine-in options. She has even gone as far as to partner with a local yoga studio to offer yoga to the community! Her restaurant, Foster’s Market, is a gourmet food market and cafe, focusing on scratch made soups, salads, casseroles, sandwiches and more. Everything is made in-house for maximum freshness. The delightful food, the superior service, and helpful staff are what makes the Foster’s Market experience a unique and rewarding one. Through her authentic and flavorful cooking style, Sara shares more than just her amazing recipes. She encourages home cooks to use all of their senses when preparing a meal, and uses that philosophy in her own restaurant by pouring her heart and soul into every flavorful dish’s recipe. In recent years, Sarah Foster has become one of North Carolina’s most recognized restaurateur. Foster has appeared on the following television and radio shows and stations: NBC’s Today Show, From Martha’s Kitchen, PBS, QVC, MARTHA, Turner South’s Home Plate and NPR. Sara Foster and Foster’s Market have also been featured in the following publications: Atlanta Journal-Constitution, Bon Appetit, Cottage Living, Country Home, Country Living, Home Companion, House Beautiful, Martha Stewart Living, Oprah, The New York Times. “Sara Foster has earned a stellar reputation in the hospitality industry on a multitude of levels. This 2010 Restaurateur of the Year Award was a testament to her dedication and hard work,” said NCRLA President and CEO Paul Stone. Sara Foster has also helped to brand her Market with a variety of cookbooks. Currently, she has three cookbooks available on her website (Fostersmarket.com): The Foster’s Market Cookbook, Fresh Every Day, and Sara Foster’s Casual Cooking. “Sara Foster has remained true to her beliefs and conviction that good, honest food can be deliciously simple,” says Martha Stewart in the foreword of Foster’s latest publication, The Foster’s Market Cookbook. You can meet Sara Foster at the 2011 Taste of North Carolina, where she will be presenting the award for the 2011 Restaurateur of the Year. For more information on Foster’s Market, visit www.fostersmarket.com or call directly at 919-967-3663.

Sara Foster receives her 2010 Restaurant of the Year Award from 2009 winner Mickey Ewell (top).

Foster said in her speech she was “ honored” to win the award (above).

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Foster’s cookbooks and healthy recipes have received national attention!

Hospitality Awards and Criteria
Restaurateur of the Year: Nominees must be restaurant members in good standing with NCRLA. Nominees’ operations must be viewed as highly successful in the eyes of his or her fellow operators, employees, and the community. Other areas of consideration include the nominee’s ability as an operator and his/her community involvement. In addition, nominees should have made contributions to the industry on the basis of his/her own business ethics, and have enhanced the overall image of the foodservice industry. In general, nominees should show an interest in protecting and promoting the foodservice industry. Self-nominations are not permitted. Download the nomination form at www.TheTasteofNC.com. Lodging Operator of the Year: Nominees must be lodging members in good standing with NCRLA. Nominees’ operations must be viewed as highly successful in the eyes of his or her fellow operators, employees, and the community. Other areas of consideration include the nominee’s ability as an operator and his/her community involvement. In addition, nominees should have made contributions to the industry on the basis of his/her own business ethics, and have enhanced the overall image of the lodging industry. In general, nominees should show an interest in protecting and promoting the hospitality industry. General Managers, management company executives and property owners are eligible. Self-nominations are not permitted. Download the nomination form at www.TheTasteofNC.com.

Supplier of the Year: Nominees must be individuals working for allied members of the hospitality industry and in good standing with NCRLA. Nominees must be viewed as highly successful in the eyes of his or her fellow operators, employees, and the community. Nominees should have made contributions to the industry on the basis of his/her own business ethics and have contributed to the overall image of the hospitality industry. In general, nominees should show an interest. Download the nomination form at www.TheTasteofNC.com. Griff & June Glover Award for Outstanding Service to NCRLA: Nominees must be members in good standing with NCRLA. Your nominee should be someone you feel has gone above and beyond the call of duty for NCRLA this past year and should have made contributions to the association as well as provided the time and energy in helping NCRLA accomplish its mission. Self-nominations are not permitted. Download the nomination form at www.TheTasteofNC.com.

The 2010 Award Winners will present the awards to the 2011 Award Winners, which will be announced in January.

NCRLA has also announced two new awards for line-level employees at member restaurants and hotels!
Restaurant Employee of the Year: Nominees must be from members in good standing with NCRLA. Each NCRLA member restaurant can nominate one individual from their non-management staff to receive this award. Each nominee should have shown an excellent level of commitment to customer service and leadership. Each nominee must have been employed at a current NCRLA member restaurant for one year as of 11/1/10. Download the nomination form at www.TheTasteofNC.com. Lodging Employee of the Year : Nominees must be from members in good standing with NCRLA. Each NCRLA lodging member can nominate one individual from their non-management staff to receive this award. Each nominee should have shown an excellent level of commitment to customer service and leadership. Each nominee must have been employed at a current NCRLA lodging member establishment for one year as of 11/1/10. Download the nomination form at www.TheTasteofNC.com.

www.NCRLA.biz

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The Sea Ranch Hotel: The Only Thing They Overlook is the Ocean!

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idn’t get enough of the Outer Banks this summer? Plan a winter trip to one of the most fabulous and oldest beachfront hotels in Kill Devil Hills on the Outer Banks. Watch breathtakingly beautiful colors as the sun rises over the Atlantic Ocean…all while eating breakfast in your oceanfront room at the historic Sea Ranch Hotel! The Sea Ranch Hotel is one of the few luxury hotels with exceptional accommodations and lodging - all rooms have microwaves, refrigerators, Cable TV with HBO, and wireless internet. There is also an enclosed heated swimming pool, in case the winter waters are too cold for your evening swim. A slew of testimonials on their website include the following praises: “The Sea Ranch is one of the Best places I’ve ever stayed,” said one guest from Richmond, Virginia. “The staff was very nice from the front desk to housekeeping. I would recommend people to stay when they are in this area,” said another guest, from Chester, Virginia. The Sea Ranch Hotel has purchased a Y-Amenities family membership for all its guests providing full YMCA privileges at the Outer Banks YMCA, just down the bypass in Nags Head. No matter what the weather is doing, rain or shine, your Outer Banks vacation will be enjoyable, fun and full of activities. For more information, visit www.searanchhotel.com or call 1-800-334-4737 to book your reservation today!

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North Carolina is Showing Promising Hospitality Growth

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ccording to the Charlotte Business Journal, North Carolina’s hospitality industry has shown promising growth. From the Charlotte Business Journal, “Although much of North Carolina’s economy may be struggling, the state’s leisure and hospitality sector is on the rebound. Figures from the U.S. Bureau of Labor Statistics show the Tar Heel State has added 26,600 jobs in that sector during the past five years. The leisure and hospitality sector encompasses a broad range of industries, including restaurants, bars, hotels, motels, theaters, museums and professional sports teams. Only New York and Texas have done better. Thirty-six states and the District of Columbia have registered gains in such employment during the past five years, while 14 states have suffered declines.”

Supplier Directory Can Connect You with Goods and Service Providers
What is the Supplier Directory?
NCRLA has hundreds of Allied Members who supply goods and services to restaurants, hotels and other businesses throughout North Carolina, many of whom give discounts to NCRLA members! The supplier directory is a comprehensive searchable list of these suppliers!

NCRLA encourages our restaurant and hotel members to support NCRLA’s allied members when seeking services for your restaurant or hotel. Visit the NCRLA Supplier Directory at www.ncrla.biz/suppliers to find the goods or services you need: Please note...if you have a good relationship with a supplier that is not listed in our directory, we encourage you to get them on board as an allied member by letting us know who they are so we can contact them about membership. Please send any suppliers you would like to see become a member to [email protected].

www.ncrla.biz/suppliers

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Current 3 Star Partners

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

SIA Group

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.

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.

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

CSHLAW.COM
RALEIGH CHARLOTTE WILMINGTON

FhM insurance Company is one of the oldest and most experienced workers’ compensation companies in the Southeast.

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NCRLA’s Alyssa Barkley Receives Scholarship, Promotion

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lyssa Barkley, long time NCRLA staff member, has been awarded a $1,500 scholarship by AENC (Association Executives of North Carolina) to use toward tuition at the Institute for Organization Management, administered by the US Chamber of Commerce, of which she will complete her 3rd of . Alyssa’s expertise on health department issues and overall leadership qualities have also been rewarded, as she was recently promoted to Director of Health and Safety and Director of Operations for NCRLA. NCRLA would like to congratulate Alyssa on her fine achievements and thank her for her continued hard work on behalf of NCRLA members. For any NCRLA members with Health Department questions, you can contact Alyssa at 1-800-582-8750.

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FHM Insurance Now Rated ‘A-’ by A.M. Best

ongratulations to NCRLA Corporate Partner FHM Insurance Company for being upgraded to an “A-” Rating by A.M. Best. FHM is an industry leader in worker’s compensation insurance that has saved many NCRLA members thousands over their current plan! To be contacted for a quote, call us at 1-800-582-8750. Alyssa Barkley has been recognized for her hard work and expertise.

OTC Tax Remitting Update

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CRLA and several lodging operators and tax experts met with the Sales & Use Tax Division of the N.C. Department of Revenue on Tuesday, September 14. The purpose of the meeting was to go over the mechanics of how the taxes collected by the OTCs would be remitted by hotels and what records the Department would expect to see or examine if they audited a hotel in the future. The idea was to get any issues out on the table now and not wait until after January 1, when the law goes into effect. The bulk of the meeting was spent on the logistics of how taxes are collected now and how the new revenue would be collected and reported. The key issue for our side was how best to remit and report the new revenue required to be collected from the OTCs. NCRLA and our members discussed several items with the department including but not limited to: • • • • What happens if hotels are audited? What will the audit process look like and how will this be enforced? How to create a system that takes into account that OTC’s all have different ways of reporting to hotels How to create a system that takes into account that different brands have different contractual information with OTC’s

This meeting was purely educational for both sides so no solutions were given. Right now, the state is focused on getting its new 2011 tax forms to the printer by October 1. The state would not be able to spend much time on this particular issue until next month. They indicated that they would keep NCRLA deeply involved as the Department develops its guidelines and they will continue to keep NCRLA and our members informed as they develop any interpretive bulletins coming from DOR. NCRLA expects to meet with them in the next few weeks but doesn’t expect any official guidelines to be created until lateNovember. NCRLA will continue to keep you updated on any new developments.

www.NCRLA.biz

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NCRL A Community news

One Community. One Vision. One Voice.

In an effort to thank the nation’s veterans, Applebee’s will once again provide a free meal to all veterans on Veteran’s Day (November 11, 2010). Last year, Applebee’s served more than one million military men and women and expects that number to be even higher this year. The company’s appreciation efforts last year were the largest of its kind to give back to the communities nationwide where Applebee’s restaurants are located. November 15th marks the kick off of an annual holiday tradition at the Grove Park Inn Resort and Spa: The National Ginger Bread House Competition! Over 300 entries from 20 states. 4 age categories. Delight in the imagination shown in these sugar-and-spice creations, strolling through the competition is a sure way to be swept up in the holiday spirit. The gingerbread houses will be on display from Nov. 17, 2010-Jan. 2, 2011. ...Grove Park has also announced recently that it has entered into a partnership with FLS Energy to add solar panels to the resort’s modern Sports Complex. The 12 panel solar thermal system at the Sports Complex will provide about 600 gallons of hot water a day for use in the locker rooms. The measure is the environmental equivalent of planting 22 trees per year. Netwaiter, an online ordering service for restaurants, now offers Facebook integration for your restaurant. Visit www.netwaiter.com for more details. Starwood Hotels & Resorts Worldwide, Inc., announced that it is applying its industry leading, design-driven approach to its two largest brands with the debut of new guestroom designs for Westin and Sheraton hotels. The new room schemes, from furniture to textiles, were custom-created by Starwood’s in-house Brand Design team led by Erin Hoover, Vice President of Design. Ecolab Inc. continued its ongoing commitment to help improve global food safety by cosponsoring the fifth annual Nation’s Restaurant News’ Food Safety Symposium. A “special report” highlighting the event appears in the October 18 edition of Nation’s Restaurant News.

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

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

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