One Community. One Vision. One Voice.

November 2011

Community Calendar
February 27, 2012 Taste of North Carolina

Pinehurst Resort, NC
February 28, 2012 NCRLA Annual Membership Meeting & Board of Directors Meeting June 3, 2012 Future of Hospitality Benefit

Several hundred hospitality industry guests gathered at the Pavilions at Angus Barn on Monday, October 24, raising over $150,000 for the NCRLA and NRA Political action committees (PACs). The evening was made possible by cohosts, the Angus Barn and Golden Corral, and attendees were treated to delicious cuisine prepared by talented North Carolina chefs from Manteo to Murphy, who traveled to Raleigh specifically for the event. Among the attendees were corporate hospitality leaders as well as independent restaurant and hotel owners/operators, each appreciating the significance of supporting the PACs and the impact of the work that they do.

PAC Event Raises Funds to Protect Our Industry

Pinehurst Resort, NC

Angus Barn Pavilion Raleigh, NC

North Ridge Country Club Raleigh, NC

June 4, 2012 Future of Hospitality Golf Classic

Guests participated in both silent and live auctions for an impressive array of prizes including weekend getaways, restaurant gift certificates and the best offerings from North Carolina vineyards. All proceeds from the auction go to the NRA and NCRLA PACs that work so diligently on behalf of the hospitality industry.

Guest Chefs line up for introductions

visit NCRLA.BIZ for more details

In 2011, the NCRLA PAC was instrumental in creating and/or advocating for legislation including: workers compensation reform, outdoor pool fence regulation, small business tax breaks and billboard deregulation. NCRLA worked to defeat higher inspection fees, mandated paid sick leave and the local option tax bill.
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NLRB Delays Poster Requirement until January 31, 2012

The National Labor Relations Board has announced it is pushing back the date by which employers are required to post a new workplace notice of employees right to organize into unions. The NLRB says its notice-posting rule will take effect Jan. 31, 2012, rather than the original deadline of Nov. 14, 2011. In a press release, the NLRB said it postponed the mandates effective date to allow for enhanced education and outreach to employers, particularly those who operate small and medium sized businesses. Employers are now required to post a notice of employees rights with very specific guidelines in doing so, according to the final rule on Notification of Employee Rights under the National Labor Relations Act (NLRA) issued by the National Labor Relations Board (NLRB). The rule mandates that every employer covered by the NLRA physically post a 11x17-inch notice of employees rights at conspicuous placesreadily seen by employees, including all places where notices to employeesare customarily posted and any employer that customarily communicates via intranet or internet with its employees as to personnel rules or policies must display an exact copy of the Notice on such site(s), or a link to the NLRBs web site which reads, Employee Rights under the National Labor Relations Act. Employers may download and print the poster from www.NLRB.gov.

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THANK YOU, 2011 CORPORATE PARTNERS

IFH Foodservice Distribution
One of the 13 largest food distributors in the country.
Axis Capital, Inc. Coca Cola Bottling Company Consolidated D & S Cafeteria Dunes Restaurant First Colony Inn In2Intive Inc. Mr. Fire Safety Ortegaz Southwestern Grill United States Liability Insurance Group WellBeing Hygiene Which Wich

Current 3 Star Partners

Serving insurance needs of businesses and individuals since 1975. Perhaps one of the most famous brands on the planet. 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 Company is one of the oldest and most experienced workers compensation companies in the Southeast.

SIA Group

Pepsi

S&D Coffee, Inc.

Thank You - Renewing Members!

American Express Awful Arthurs Oyster Bar Bannerman Contracting Company Barrys Cafe Basnights Lone Cedar Cafe Boddie - Noell Enterprises Inc. Carolina Cutlery, Inc. China Palace Courtyard Statesville Mooresville / Lake Norman Darden Restaurants, Inc. Fresh Point Froggy Dog Restaurant Harford Mutual JC Thomas Marketing Communications Kens Grill Larrys Sausage Company, Inc. New Town Bistro & Bar Nichols Foodservice, Inc. Piedmont Natural Gas SFI Group, Inc. Sheffs Seafood & Co. Slice of Life Pizzeria & Pub Sysco Food Service Of Raleigh, Inc Sysco Food Services of Charlotte Tri-Arc Food Systems Village Cafe

FHM Insurance

NC Hospitality is the Official Publication of the NOrTH CArOlINA reSTAUrANT AND lODgINg ASSOCIATION News Items and advertising inquires: laura Folkl email: lauraF@NCrlA.biz 1 (800) 582-8750

read NC Hospitality Online! Visit www.NCrlA.biz/Newsletter

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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

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The 2011 NRA and NCRLA PAC Fundraiser at the Pavilions at Angus
Continued from page 1

the talented chefs, and to those who most generously donated prizes for the auctions!

Thank you to guests, event hosts -- Angus Barn and Golden Corral,

The Pavilions at Angus Barn

Chef Joe Lumbrazo and sous chefs from Backyard Bistro in Raleigh

Chef Sam McGann from The Blue Point in Duck

NCRLA Board Member Ken Conrad

Guests perusing the silent auction

NRA Chair Sally Smith, NRA CEO Dawn Sweeney, NCRLA Board Member Billy Sewell

Lee Conrad, NCRLA Chair Sterling Webster, Jane Webster

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Winstons Grill Celebrates 25 Years in Raleigh

When the statistics say that most restaurants wont survive the three-year mark, what keeps a restaurant around for the long haul? If you asked Charles Winston, Jr. and Wil ONeal, owners of Winstons Grille since 1986, theyd tell you its about sticking with the basics: quality food priced reasonably, a clean and pleasing atmosphere and outstanding customer service. As Winstons turns 25 years old in October, 2011, Winston and ONeal prefer to float under the radar rather than have a big celebration. While theyre certainly proud of the milestone, theyve never been prone too much flash or big marketing campaigns. Happy customers have served as the best form of advertising for the restaurant. The Winston Group had its beginning in the early 1960s when Charles Winston, Sr. and Thad Eure opened a steak house in Raleigh named The Angus Barn. In 1986, with his parents blessing and willingness to cosign a loan, Winston, Jr. and ONeal embarked upon Winstons Grille. Winston had graduated in Hotel/ Restaurant Management at Florida State, and had grown up in the restaurant industry; ONeal, a family friend, had managed then Darryls in Greenville, another restaurant formed under the Winston, Sr./Eure partnership. Winston and ONeal, both in their mid-twenties at the time, had a vague concept for the restaurant, but admittedly according to Winston, We didnt know what the hell we were doing. What began as a white table cloth, fine dining establishment has gone through several incarnations over the years which both Winston and ONeal agree were necessary to help them realize what Winstons niche would ultimately be. The duo recognized just a few short years after opening that the industry was going toward a more casual, moderately priced menu; something that would be a departure from the special occasion restaurant. The initial renovation in 1989 took us way more casual, said Winston. They worked and reworked recipes, trying new menus that provided quality along with affordability. Despite the casual nature, customer service was always a cornerstone of Winstons as was reinvesting in their product. The concept did well enough for Winston to leave the restaurant in ONeals capable hands in 1993 and move down to Atlanta where he grew the restaurant company to include 13 Golden Corral restaurants. I learned so much from being part of the Golden Corral organization, said Winston. Theyve got great management from the top down with the attitude to do it right. In 2001, ONeal and Winston decided to take Winstons Grille to a new level. The closed their doors during August and September, completely redesigning the interior and much of the exterior of the building. Employees stayed on to help with the construction, and the result is the restaurant you see today, featuring upscale American cusine in a casual setting. Winston moved back to Raleigh in 2005 and he and ONeal are hands-on owners that youll see in the restaurant daily. When asked what they are most proud of with the business, Winston offers up that paying back every personal loan they were fortunate enough to receive was important. Both men agree that their employee longevity provides a great sense of accomplishment and is a huge part of Winston Grilles success. Were like a family here; weve got managers that have been here 10-15 years and kitchen staff that have been with us for 20. Im proud to say that we offer health insurance benefits to our employees, covered at 70%, said Winston, Winston and ONeal are excited about the hiring of their new chef, Cliff Vogelsberg, a graduate of CIA with experience at Sullivans, 42nd Street and Solas. While were pleased with our current menu, Cliff brings a fresh creativity that will serve us well. Our cooks are hungry for leadership and knowledge. The men have certainly seen their share of challenges with what Winston refers to as their tweener location and with the recent economic conditions. We havent raised costs, but weve made smaller dishes at lunch, increased the offering of popular menu items like our salads, and focused on quality,said ONeal. Twenty-five years later, theres no secret to formula for restaurant success. The key for Winston and ONeal has been reinvesting in their product and staff, and sticking to what they do best: attending to their customers.

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Join the thousands of restaurants in the Kids LiveWell program, making the healthful choice the easy choice for parents!
Surveys of restaurant operators and consumers tell the same story when families dine out, parents are increasingly looking for healthier options for their children. The National Restaurant Association created the Kids LiveWell program to help restaurants highlight those healthful meal choices, and to connect consumers with Kids LiveWell restaurants. The Kids LiveWell program was developed by the National Restaurant Association, in collaboration with Healthy Dining, a group of registered dieticians who have worked closely with the industry for two decades. Healthy Dining provides reputable third-party verification, as well as consultation services to help restaurants create items that meet the Kids LiveWell criteria. The program also provides an array of promotional materials to help identify and market Kids LiveWell menu items, both in store and online. The July launch of Kids LiveWell generated nearly 200 million media impressions nationwide, with extensive coverage on television, radio, newspaper and in social media. As the program continues to add to the more than 35 participating companies and 22,000 locations nationwide, consumer and media interest in the program is expected to continue to grow!

Participating restaurants will receive:

Placement on the nationwide search engine HealthyDiningFinder.com, which is easily accessible by zip code, city/ state or type of cuisine (coming soon a Kids LiveWell Smartphone App!) Promotion of the Kids LiveWell program by the National Restaurant Association and Healthy Dining in media stories, on the Associations website (www. restaurant.org), through our state restaurant association partners, and in other public events A toolkit of marketing materials, including an icon that can be used on menus to indicate healthier choice items on your menu, window decal, downloadable table tents and more

To participate, restaurants must:

Offer at least one full meal that meets established nutrition criteria Offer at least one other individual menu item that meets established nutrition criteria that can be offered as a side or substitute with other meals Display nutrition information of the full meal and individual menu item or make it available upon request Promote/identify these healthful menu options

A Kids LiveWell meal provides the following:

600 calories or less 35% of calories from total fat 10% of calories from saturated fat < 0.5 grams trans fat (artificial trans fat only) 35% of calories from total sugar 770 mg of sodium Essential nutrients for a well-balanced meal; each meal must contain two sources of either fruit, vegetables, whole grains, lean protein or low-fat dairy

Individual and side items eligible with:

200 calories or less 35% of calories from total fat 10% of calories from saturated fat < 0.5 grams trans fat (artificial trans fat only) 35% of calories from total sugars (added and naturally occurring) 250 mg of sodium Essential nutrients to contribute toward a well-balanced meal; each individual side must contain a source of either fruit, vegetables, whole grains, lean protein or low-fat dairy

*Please note, there is a nominal fee charged by Healthy Dining to participate in the program.

To learn more, visit: www.restaurant.org/KidsLiveWell

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Upcoming ServSafe Classes in North Carolina

Did you know you can find upcoming ServSafe classes in your area by visiting the NCRLA website? By having a manager complete ServSafe certification, your foodservice establishment can receive a 2 point bonus on your next health inspection! Here are a listing of just some of the upcoming ServSafe class dates by county in North Carolina; for a more complete listing, including times and contact numbers for these class listings, visit NCRLA.biz/servsafe! Buncombe November 16-17 Cabarrus November 15-16 December 7-8 December 13-14 Durham November 22-23

704-574-8112
Need to have a class listed? Send it to NCRLA via AlyssaB@ncrla.biz and we will put it on our website!

Guilford November 14-15 December 12-13 Mecklenburg Nov. 30 Dec. 1 New Hanover Nov. 30 Dec. 1

Wake December 5-6 December 6-7

Instructors: We need your dates for 2012 classes!

www.NCRLA.biz

Managing Your Online and Social Media Presence

From chef to manager, bookkeeper to plumber, restaurateurs wear many hats in their business. In todays ever changing landscape, restaurateurs now have to add another title to their resume - Online Marketer. The explosion of social media and online solutions provide a fantastic opportunity for restaurants to engage their guests and grow loyalty and sales. The challenge lies now in the questions of what should I be doing?, how should I be doing it? and who should be doing it?. The answer is as simple as putting together a recipe book, with 5 easy steps to accomplish success in managing your online presence. Ingredient 1: Claim Your Online Presence It is easy to get lost in the confusing online marketing landscape. Key is to keep it simple. Focus on two main areas presence and engagement. There is a lot of information on the web regarding your business, whether you have placed it there or not. Make sure that you take ownership of your online presence by developing or claiming your own page on sites such as Google, Bing, Yelp, Facebook, Twitter, Foursquare and Trip Advisor. Each site has very easy to follow instructions to claim your business and ensure that all of your restaurants information is accurate. Claiming your presence on these sites will make your business easier to find in the search engines and will help potential new guests find you. Ingredient 2: Manage Your Online Presence Now that you have claimed your presence, your online reputation is the first thing that potential new customers view to help them in the decision making process on whether to frequent your restaurant or not. Open an account with an application such as Hootsuite that will allow you to stream all of your social media sites into one easy to view page. In this way, you can monitor and respond to guest comments on Facebook, Twitter, LinkedIn, etc., from one central platform. Next is to take the time to pay attention to the reviews on sites such as Yelp, Urbanspoon and Zagat. 85% of these reviews will be positive, but it is how you respond to the negative ones that will strengthen your relationship with your guests. Ingredient 3: Build Your Online Audience Building an online marketing database today is imperative. Without it, you will fall behind the crowd for sure. The power of our marketing message now belongs to the consumer, so establishing a strong permission-based database is the key to gaining a positive return on investment for your restaurant. The core constant that all consumers must have to participate in all of their social media and online activities is an email address. Build your email list with in-store enrollment tactics, fully educating your staff on the importance of capturing email addresses. Build your following online as well, on Facebook and Twitter. Offer incentives and promotions to gain Likes and Followers that will eventually also enroll in your e-club. Dont forget to integrate solutions like online ordering and OpenTable. Goal is to funnel all of the guest data online from all of your sources into one clean easy to access database. Ingredient 4: Engage Your Online Audience Now the fun begins. You have built your online presence and developed a viable online database. Now is the time to start engaging your guests to build guest loyalty and increase their frequency in your restaurant. Start with loyalty communications, thanking those most loyal guests for their patronage by offering VIP experiences and targeted communications on key events such as birthdays and anniversaries. Plan on 1-2 promotions via email a month that are focused on guest appreciation, not just a discount. Use Facebook and Twitter for your daily guest engagement. Offer trivia contests, witty commentary and live event information. Have fun with it, dont be boring. Ingredient 5: Keep Score of Your Online Campaigns Just like a new menu item, you keep track to see how it sells. Same concept applies here. When you launch a promotion or campaign to your online database, keep score on the results. Track the number of messages sent, offers redeemed, cost of campaign, discounts and of course net sales. Then report back to your staff the success of the campaigns which further their confidence in helping you build your database. With investing some time and energy in establishing your online presence, you will set your restaurant up for a successful run during this social media era. Plan on 4-5 hours per week at the start, which should settle down to 2-3 hours per week once you have your presence established. To be connected with a Fishbowl representative to discuss your electronic marketing solutions, contact NCRLA Member Services Manager, Jill LaBombard at 800.582.8750 or JillL@ncrla.biz.

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Looking to Grow Your Restaurant Concept? Burlington, NC Wants You!

The Burlington Downtown Corporation is proud to announce, The Next Great Place, a contest to bring the brightest lights in boutique dining and retail to Burlington, NC. Eligibility Contestants must be experienced entrepreneurs with proven business management experience and a record of success in the retail or food service industry. The winner or winners will receive: One year of free rent, valued at up to $25,000 Up to $15,000 in business up-fit assistance Up to $3,000 in marketing assistance Business counseling valued at $1,200 How to Enter: The Burlington Downtown Corp. will be accepting video submittals until Jan. 5, 2011. Videos should be no longer than 2 minutes and include the following information: Proposed Business Concept Target Market Space Needs Management Team and Experience Business Justification (How your business will benefit downtowns existing business mix, fill an existing need, draw new customers, and attract additional businesses

For more information visit www.thenextgr8place.com

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facebook.com/NCRLA Twitter: @NCRLA You can also like Taste of North Carolina!
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To begin processing today, call First Data at 1-800-482-1706. For more information, visit FirstDataPartners.com/sra/northcarolina

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NCRL A Community news

One Community. One Vision. One Voice.

The ISHAE Annual Winter Conference will be held December 6-8, 2011 at the beautiful La Jolla Shores Hotel in La Jolla, CA. Join your peers for this oneof-a-kind educational experience, where you will gain valuable industry insight, engage in highly useful discussions and sessions, and enjoy networking with your peers. This years ISHAE Winter Conference will bring together a balance of education, networking and fun! www.ishae.org Both of Tupelo Honey Cafes locations have been designated a Two Star Certified Green Restaurant by the Green Restaurant Association, the national nonprofit that specializes in helping restaurants to become more environmentally sustainable. Tupelo Honey staff spent about five months pursuing the certification, which is based on specific requirements in water efficiency; waste reduction and recycling; sustainable food; responsible energy consumption; environmentally sound disposable products; and chemical and pollution reduction. Foodservice distributor Pate Dawson Company announced that David Stansfield has been named president of the company. Stansfield, a longtime veteran of the food distribution business, previously served as president of IFH and prior to that was with Kraft/Alliant Foodservice where he progressed from sales to president of several operating units. He has served on the boards of directors of the International Foodservice Distributors Association, UniPro, and the North Carolina Restaurant & Lodging Association; and on the board of trustees for the NC Hospitality Education Foundation. Stansfield is also an outside director of VIP Foodservice in Hawaii. The National Restaurant Association has earned American National Standards Institute accredition for its ServSave Food Handler training and assessment program. A California law makes accredited food safety training mandatory for all restaurant employees who handle, prepare or store food. North Carolina Hardees restaurants sponsored a regional fundriser running through Veterans Day to provide educational scholarships for children of fallen Fort Bragg soldiers, while providing customers great discounts on Hardees menu items. The in-restaurant fundraiser is part of the Stars for Troops program launched by CKE Restaurants, parent company to Hardees and Carls Jr., in support of the nations military families and veterans. This is the second year that Boddie-Noell Enterprises, Hardees largest franchisee in North Carolina and the U.S., has organized a fundraising campaign for the Patriot Foundation.

Have News? Has your business won a recent award?

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One Community. One Vision. One Voice.

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

Made in North Carolina!

Were getting your taste buds ready for 2012! Menu Highlights from the 2011 Taste of North Carolina
STATION 3 Inland Seafood Cornmeal Crusted Carolina Classic Catfish Tacos Napa Cabbage Slaw Pickled Okra Chow Chow Texas Pete Aioli Foothills Brewing Hoppyum IPA & Torch Pilsner Childress Vineyards Trio White Blend & Cabernet Franc 2008

www.TheTasteofNC.com

Fresh Point
FreshPoint is North Americas leading and most respected fresh produce distributor. Were passionate about our products, some of the finest and freshest youll find available day after day. Were passionate about how we do business. With integrity. With innovation. With efficiency. Most important, FreshPoint is passionate about your success. www.FreshPoint.com

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