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 Want to share?
so that the uncooked egg flows under. Submit your recipe to:
While this is cooking, melt over low heat DerekL@ncrla.biz
1 tablespoon of butter in a small saucepan. Truffle Martinis
Add the truffle, juice, sour cream and wine Another way to enjoy the jarred truffle and juice. Add
and warm for 1 minute, then remove from the juice to a shaker with ice and vodka, enough for four
heat. Pour the filling into the omelette and martinis. Dice the truffle into 4 pieces and use as the
fold over. Cut in appropriate number of garnish. This is a variation on the “dirty” martini with olive
wedge shaped pieces and serve with French
juice.
bread or croissants and preserves.

12 www.NCRLA.biz
 March 2010

Community
First Annual Taste of North Carolina is a Hit!
Calendar
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
March 15-16 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
AH&LA Legislative opportunity for networking and catching up with old friends.
Action Summit
The Taste of North Carolina brought a new format to NCRLA’s
April 14-16 annual dinner. Several food, beer and wine stations were offered
throughout the luxurious President’s Room of the Washington Duke
NRA Public Affairs Inn & Golf Club. Each station featured a main dish, an accent, two
Conference beers and two wines, all produced right here in North Carolina.

Some of the foods provided included braised beef short ribs, NC

May 16-17 sweet potatoes, honey cornbread muffins, slow roasted Raeford
turkey mole (House of Raeford), seared rillettes of Smithfield pork
NC Hospitality shoulder (NC Pork Council), cornmeal crusted NC triggerfish
Benefit and Golf (Inland Seafood), and gelato sandwiches (Lavitadolce). Pepsi
Classic
provided the non-alcoholic beverages to compliment North
visit Carolina’s best food. Brad Hurley
NCRLA.BIZ
for more details Guests were also charmed with the beer and wine of several of
NC’s most prestigious wineries and breweries. Wineries included ...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
program. According to AAA’s website, Four-Diamond establishments Grand Bohemian Hotel
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 www.NCRLA.biz 1
 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
DerekL@NCRLA.biz

Hand-carved vanities can be Charlotte Marriott City Center Hotel

found in every guest room. Chefs Registry
DM Painting and Waterproofing
If you get a little homesick, which is highly unlikely given Goodwin & Associates
the luxuries of the Grand Bohemian, you can download Hospitality Services
your home-town newspaper or hometown radio stations
Hampton Inn of Hickory II, LLC
using a state-of-the-art technology called Roomlinks.
Roomlinks allows you to stream media directly to your in- Harper Prints
room TV set for easy viewing. Hopp Roofing & Construction
IRI Golf Group, LLC
“Guest feedback has been really great because we are
a really unique and different kind of place,” says John
Marriott Courtyard, Hickory, LLC
Luckett, Grand Bohemian’s GM. “Our restaurant has a Martin and Harrill Insurance
great local following, as well.” Over The Falls Deli
Patrice and Associates - Huntersville
Indeed the Red Stack Grill has become very popular, with
Executive Chef Adam Haynes providing a wide variety of Residence Inn by Marriott - Fayetteville
fresh seabass, trout, steaks, and game items such as duck. Results thru Strategy, Inc.
Tupelo Honey Cafe South
Luckett says the Grand Bohemian is becoming a hot
Urban Food Group
spot for weddings. “We’ve had lots of brides-to-be plan
their weddings here because it really is an elegant and Zest Cafe
memorable place.”

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.

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
 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.” Fat Tony’s has two locations
in the heart of Wilmington.
When asked how he would describe Fat Tony’s, Rylander called his establishments
“gastropubs.”

“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:

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

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
 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. Restaurant waste can be used for Biofuels.

Restaurants are making use of left-over cooking oils and fats by lending
them to the production of many biofuels, such as the aforementioned Current 3 Star Partners
biodiesel. Biodiesel may be used in any application where petroleum IFH Foodservice Distribution
diesel is currently used. This includes, but is not limited to, on- and off- One of the 13 largest food
road diesel vehicles, diesel generators, as well as farm equipment, such as distributors in the country.
tractors.
SIA Group
Any restaurant with a deep fryer produces a steady stream of waste Serving insurance needs of
vegetable oil. The used oil is generally stored and picked up by chemical businesses and individuals
companies, who process and incorporate it into various products since 1975.
including animal feed and cosmetics. In some parts of the country the
oil is just thrown away. Pepsi
Perhaps one of the most famous
However, it has become clear that it is fairly easy to turn these waste
brands on the planet.
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 S&D Coffee, Inc.
the economy. A leading US coffee roaster catering
to the foodservice industry, S&D
The process of restaurants providing this valuable waste product is Coffee serves some 100 million
actually very smooth. Any restaurant can sign up, usually free of pounds of coffee to more than 70,000
charge, to participate in any number of collection programs. customers in the US.

Continued on page 9... 5

www.NCRLA.biz
 Taste of North Carolina Recap (cont’d) AWARD WINNERS

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.
Craig Woolard

NCRLA Events Manager, Rebecca Crews, was very pleased with Gold Sponsors
the way the first annual Taste of North Carolina played out. “We
US Foodservice
are thrilled at the success of the first Taste of North Carolina
event!” she said. “Huge thanks to all of the food, beverage and
Pate Dawson Company
event partners that helped set the bar high for the 2011 event.” First Data
Sysco
Pictures and video from the event can be found online at NC Aggriculture Department
NCRLA.biz. Be on the lookout later this year for information
regarding the 2011 Taste of North Carolina, and nomination Silver Sponsors
procedures for the 2011 Hospitality Awards. 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 7
 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.
Log-in to the Members Only
Online Law Review
section of NCRLA.biz today!
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.

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

8
www.NCRLA.biz
 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.
Restaurants have a resource that can be helpful
Several NCRLA members are already taking the
to both the enviornment and the economy.
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.

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 9
 P R O U D S U P P O R T E R O F N C R L A

WE KEEP YOU UP
AND RUNNING.
Hobart Service Programs
• Full Kitchen Service AUTHORIZED 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

• 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 Ask your local branch about the

many other brands we service.
• Water Treatment Systems
Designed to enhance equipment performance, quality, and
prolong its life-cycle

Now offering Refrigeration Service at select locations:

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North Carolina Servicing Locations:

Winston-Salem Norfolk, VA
(336) 765-8950 (757) 424-5500
Raleigh
Greensboro
(919) 231-9589
Asheville (336) 378-1731
(828) 654-9005 Charlotte
Kinston
(704) 527-6381
Fayetteville (252) 522-3424
(910) 424-2210

Wilmington 888 4HOBART

(910) 791-5313 www.hobartservice.com

10 www.NCRLA.biz
 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-be-
determined 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 Harmful Legislation could have coastal
travel to the beach for late-summer tourism, it could also affect the beaches empty, much earlier than expected.
ability of many coastal businesses to find seasonal employees, as
many students will be heading back to class.

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

11
www.NCRLA.biz
 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.” Paul M. Stone
President & CEO, NCRLA
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.

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 1-800-
582-8750 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.

Have News? Has your business won a recent award?

Let us know! Send your news to
14 DerekL@ncrla.biz
www.NCRLA.biz
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

www.NCRLA.biz 15