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 4 Junior Johnson Country Ham and Egg Sliders and Fairview Lump Crabcakes Country Ham, Baby Shrimp and Butterbean Succotash, Ham Hock Jus Neomonde Kaiser Rolls Natty Greens Flanders Style Sout Ale Biltmore Estate North Carolina Chardonnay 2008 Biltmore Estate Chateau Reserve Blanc de Blancs
The North Carolina Egg Association That Incredible Egg!

www.TheTasteofNC.com

The North Carolina Egg Association was a proud participant partner in the 2011 Taste of NC event. Egg and Ham Sliders were highlighted at the very popular Food Station #4. The association educates consumers on the nutritional and economical value of the incredible egg. The Certified Egg Program, represented by the association, assures that eggs displaying this specific certification actually do come from hens living in humane conditions. Did you know: NC Ranks 12th in egg production in the US! Eggs are NCs 8th largest cash farm product!

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One Community. One Vision. One Voice.

August 2011

Community Calendar
October 3, 2011 NCRLA Industry Reception Fat Tonys Italian Pub

Written by Michelle Arnold

Job Shadow Day: Walking in Mike Martinos Shoes

Wilmington, NC

As an intern with the North Carolina Restaurant and Lodging Association, I was granted the privilege of shadowing Mr. Mike Martino, General Manager of the Sheraton Imperial RTP. He has held this position since 1990 and has been with Starwood Properties for 28 years. Surprisingly, Mr. Martino did not begin his career in the hospitality industry. He holds a degree in accounting and shortly after attending school, he began his employment at a public accounting firm. Some time later, he was hired for a hotel controller position. For three years he worked his way up to overall manager for the property. Mr. Martino has shown his true commitment for the industry with his active involvement in the NC Hospitality Education Foundation. When asked how he began serving with NC HEF Mr. Martino stated, The future of the industry is dependent on the people who truly understand hospitality. He is a strong advocate of educating the youth about the vast number of opportunities within the hospitality industry. By simply explaining to students what hospitality really means, the importance of being involved, or just having a casual conversation about the industry, he demonstrates how a small act can have a major impact. Continued on page 5

Wrightsville Beach, NC
October 24, 2011 NRA PAC Fundraiser Angus Barn

October 4, 2011 NCRLA Board of Directors Meeting

Raleigh, NC

February 27, 2012 Taste of North Carolina

Pinehurst Resort, NC

visit NCRLA.BIZ for more details

NCRLA Industry Reception, Wilmington, NC Fat Tonys Italian Pub, 250 Racine Drive

Save the Date: Monday, October 3, 2011

Enjoy a great opportunity to network with fellow hospitality

industry folks. Any owner or general manager of a hotel or

restaurant in the area is invited to this complimentary reception. There will be no formal presentation but a few hot topics will Sales and the New North Carolina Food Code requirement.

be discussed briefly: School Start Date, 11 a.m. Sunday ABC

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THANK YOU, 2011 CORPORATE PARTNERS

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

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

Annas Pizzeria Black Water Grille Delivery Concepts East Gaskets Rock of Coastal Carolina Michaelangelos Pizza & Subs Rhetts SR Max Slip Resistant Shoes Tabor Espresso Corporation The Q Shack TripAdvisor

S&D Coffee, Inc.

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

2 www.NCRLA.biz

Acro Cafe -NC Museum Of Natural Sciences Amos Mosquitos Restaurant & Bar Apple-J Arturos Mexican Restaurant Auto-Chlor System Bistro-By-The-Sea Black Water Grille Blue Moon Bistro Bonefish Grill Brixx Franchise Systems, LLC Buffalo Wild Wings Grill & Bar Carrabbas Cleveland Draft House Cow Cafe Cranfill, Sumner & Hartzog, LLP DC Services Distilled Spirits Council of the United States Gilbert Foodservice, Inc. Jujube Kathryns Kings Barbecue and Restaurant Market Place Mortons Of Chicago, Inc./Corporate Outback Steakhouse Owens Restaurant P.F. Changs China Bistro Poppyseed Market Red Rocks Cafe Rucker Johns Ryans Steaks-Chops-Seafood Table The Peddler Steak House Thompson & Little Inc. Restaurant Supplies and Equipment Western Sizzlin Family Steak House

Thank You - Renewing Members!

Your Partner Beyond the Plate

DEFINES US. ITS WHAT WE ARE. AND WHAT WE DO. EVERY DAY.
To exist in todays world, showing up to the party isnt enough...
You have to bring your A game. You have to have unquestionable products and service. You have to fuse strong and enduring connections with business partners and the communities in which they live. You have to live Beyond. This is U.S. Foodservices belief. We are dedicated to being the most trusted, respected, knowledgeable and service-oriented partner one can choose.

We believe in making a difference and going beyond the plate to help customers win.
As Your Partner Beyond the Plate , U.S. Foodservice offers a tremendous variety of the worlds nest food, equipment and supplies. But we know the power of brands, too. Our collection of exclusive brands, as well as national and local/regional manufacturer brands, provides a product selection unmatched in its variety.

RALEIGH DIVISION
1500 NC Highway 39 Zebulon, NC 919.404.4100 www.raleigh.usfoodservice.com

FORT MILL DIVISION

125 Fort Mill Parkway Fort Mill, SC 803.802.6000 www.fortmill.usfoodservice.com

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Poppyseed Market Celebrates Five Years and Expands Next Door

Poppyseed Market just celebrated its 5th anniversary in June, satiating North Raleighs craving for gourmet deli food in a relaxed caf setting. When asked to what she credits this longevity in an uncertain economy, owner/chef Julia McGovern replies customer service-customer service-customer service! Yes, we strive for excellent food, says McGovern, but anyone can make a good burger or steak. Its the customer interaction and over-the-top service that keeps them coming back. McGovern learned her going above and beyond customer-service ethic working in the restaurant industry from age 15 and serving in numerous capacities including tending bar at Angus Barn. The cafs North Raleigh location-location-location has certainly played its part in Poppyseeds growth. McGovern scouted out the site while working her way through Wake Techs culinary arts program. The space became available when she was ready to make her dream a reality, and by the end of Poppyseeds first year it became evident that caf style dining was North Raleighs preference. After initially adding outdoor seating, and then expanding into the adjacent space, Poppyseed is just months away from expanding a second time to include a cafe and wine bar, encouraging a growing dinner business. The new space will seat approximately fifty and features an inviting oak bar, hand built by McGoverns husband Jim, along with a bar countertop made from local recycled glass. The wine bar menu will be inspired by comfort food with a flair, and the beverage list will include six draft beer options, unique bottled options and emphasize boutique wines at a very reasonable price point. Co-managers Matt & Dave have been instrumental in defining the new menu and matching the beverage selection accordingly. Customer input has had a big influence on Poppyseeds menu. When the foodies asked for pizza and microbrews, McGovern and her culinary crew experimented with recipes that were eventually incorporated into the menu. The beer selection became an eclectic mix of local breweries and microbrews to complement the pizza. Poppyseeds success is definitely a family affair. McGoverns mom, Mary Kay handles the accounting and helps out in the front of the house during busy periods; her husband, Jim built many of the counters and furnishings, as well as the inviting oak bar that is the focal point of the new addition; her father, Ken, pitches in wherever hes needed, and lead the grand opening marketing blitz by going door-to-door throughout the neighborhood distributing menus. Poppyseeds five year run has not been without its challenges. Food costs have been hard to keep down, said McGovern, and we have had to go up in price. McGovern credits great supplier relationships in keeping overall costs down. Opening a new venture, we really relied on finding and keeping great vendors and service providers, from plumbing to electricians. McGovern enjoys many of the benefits afforded by NCRLA membership. Our experience with NCRLA has been most positive, especially regarding the Merchant Services contacts. We are constantly being asked to allow competitors to quote our credit card needs, but we proudly say we have the best deal out there, because it is through the NCRLA. Knowing that the research has already been done is a great time saver for us, too, and allows us to concentrate on providing the best food and customer service we can here at Poppyseed Market, commented McGovern. We appreciate the fact that the NCRLA is pulling together for the best interest of its member restaurants and hotels, whether it be involving tax issues, legal changes or getting the best rates on insurance.

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Job Shadow Day Continued from page 1 Some of the most memorable moments I experienced at the Sheraton Imperial were my interactions with the staff. Everyone at the Sheraton was very welcoming and pleasant, and many of them had been with the hotel for eight plus years. I was impressed to hear about the low turnover rate at the property. When I asked Mr. Martino about this, his response was very straight forward in stating, Its all about employee maintenance! Simply treating employees and management with respect and dignity, the quality of understanding and knowing that they are not just employees, they are a family. The Sheraton also has a Kindness Fund which is a signature financial relief fund available to all employees. My experiences at the Sheraton Imperial definitely made my classroom knowledge about the hotel industry become a reality. I was able to gain a great deal of useful information about successfully running a lodging property. I truly enjoyed my time with Mr. Martino and his staff at the Sheraton Imperial, and I appreciate Mr. Martino for providing avenues of opportunities for the future leaders in the hospitality industry. Mr. Martino, I salute you!

Candlewood Suites Opens in Wake Forest

When I sat down with Milan Patel, 25, the Chief Operating Officer of Milkam Hospitality, Inc., he jokingly boasted that his newest property, the Candlewood Suites, was the tallest building in Wake Forest. Its four stories. The Candlewood Suites opened its doors in June this year in a tough economy and after many challenges that pushed the opening date to two years from breaking ground. Financing was difficult, said Patel. To date were one of the only hotel deals with Wells Fargo. The construction phase was certainly not seamless, and Patel had to be a hands-on project manager. This site was basically a ditch when the project began, and a huge amount of dirt had to be brought in, said Patel. The city required the property to have its own well for irrigation, another lengthy process. Patels lodging business model, especially in the extended stay market, is a lean operating budget and outstanding customer service. Their marketing tagline is We put the amenities where they count in your room. The hotel does not serve breakfast, rather offers fruit and packaged breakfast/snack items for sale at the Candlewood Cupboard. The typical guest takes advantage of the modern kitchen, well-appointed with granite counter tops and full-sized appliances. Additional cost-saving measures include natural gas as opposed to boilers, pressure-assist toilets, motion sensor lighting and an energy management system for PTAC/HVAC. We dont have a pool, because theyre not environmentally friendly, said Patel. While business has been slow to start, repeat business has kept numbers steady. Patel affirms that its Candlewoods service that keeps people coming back, and is proud to say that the hotel is rated #1 in Wake Forest on Trip Advisor. I look to all industry backgrounds when hiring staff, placing an emphasis on skill set, passion and motivation over hotel-specific experience, says Patel. He also makes every effort to personally respond to online reviews, both negative and positive. Patel serves as an NCRLA Board member, and has seen direct benefits is the areas of advocacy and legal expertise. Theres no other organization that I know that has these connections at the state level and with key hospitality industry people. The availability of an open dialogue with people that are helping guide and change our industry for the better is invaluable.

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NCRLA Recognizes Restaurants for Excellence in Community Service

NCRLA presented the 2011 Restaurant Neighbor Awards for restaurateurs who go above and beyond in giving back to their communities. North Carolina award recipients were Wilmingtons Fat Tonys Italian Pub in the small business category; Pinehursts Dugans Pub in the cornerstone humanitarian category; and Raleighs Apple Gold Group dba Applebees in the large business/national chain category. Accepting on behalf of Dugans Pub was owner Alan Riley. In conjunction with Back Pack Pals of Moore County, Riley initiated a program that offers weekend snacks, juice and fruit to children enrolled in North Carolinas Moore County School System kids who have little or nothing to eat over the weekend. At the end of 2010, nearly 780 kids were enrolled in the program. To fund Back Pack Pals, Riley organizes a school supply fundraiser and four events throughout the year with contributions going to purchase healthy food, small treats, school supplies and small gifts for the holiday season. So far he has helped raise $40,000 to operate the program. In 2011, Riley expects between 950 and 1,000 children to enroll in the program. Owner Eric Rylander and General Manager Jimmy Hart accepted the award on behalf of Fat Tonys Italian Pub in Wilmington. With 2 locations and 65 employees, the Fat Tonys crew raised $14,000 over a 2-year period with the Wilmington Oktoberfest, a German cultural festival for families in the community. Cape Fear Literacy Council was selected as the 2010 Oktoberfest beneficiary due to the importance of their contributions to the restaurant industry. In support of Oktoberfest, some 100 community volunteers join staff, friends and family members gathered to coordinate this three-day outdoor festival in the parking lot of Fat Tonys. Rylander and Fat Tonys management has had first-hand experience with adults who have difficulty reading, from applicants to employees who struggle with literacy skills. We believe the Cape Fear Literacy Council serves an important role in improving the literacy skills of adults, said Rylander, and we welcome their referrals for entry-level kitchen positions. Accepting on behalf of Apple Gold Group was company owner Michael Olander, operator of over 70 Applebees restaurants, of which 49 are in North Carolina. Olanders team of dedicated employees helped raise over $1,300,000 for charitable organizations locally. In 2010 alone, employees donated over 20,000 hours of their time and money to participate in over 1,200 fundraisers. Non-profit recipients include: cancer research and support, other medical support, school and education, animal rescues, Boy & Girl Scouts of American, religious organizations, athletics and outreach/mentoring. Our community service program, Flapjack Fundraiser, really took off with the creation of a web based participation platform, says Olander. Organizations are able to go online to request an event date and location. Apple Gold Group provides the restaurant space, food, and kitchen staff for the event along with a flyer and ticket template for printing. The organization provides volunteers to serve at the event, and keeps all of the ticket sales revenue minus about $2 per person to cover food costs. Apple Gold Group strives to be a great neighbor in the community, says Olander. The Flapjack Fundraisers bring people together for a common cause, and affords us the opportunity to give back to our customers. The dedication the restaurateurs of North Carolina show, year-in and year-out, is simply phenomenal, said Alyssa Barkley, spokesperson for the charitable NC Hospitality Education Foundation. We are incredibly lucky to have such hard-working and dedicated restaurateurs in our state. Seeing what these people are able to do for their communities is an inspiration.

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Own the Hottest Brand in the Country!

30 Consecutive Same Store Sales Growth Quarters* $1,275,058 Average NET Sales* $264,805 Average EBITDA* Ratio of average investment to rst year gross sale 1:3* Single & Multi-Unit Territories Available

Winner at the 2010 National Buffalo Wing Festival

*This advertisement is not an offering of a franchise. An offering can be made only by prospectus. We only sell franchisees in states where our offering is registered.. Figures reect averages for lowest and highest sales and EBITDA as submitted by our full service franchised restaurants operating in 2010 as published in item 19 of our April 2011 Franchise Disclosure Document. Same store sales growth gures are from 1/1/94 through 3/31/11 as reported by franchisees. Individual nancial performance will vary. 2011 East Coast Wings Corporation. All rights reserved. LG-SSS 052011

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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 September 7-8 September 14-15 Cabarrus September 6-7 September 21-22 Cumberland October 10-11 Durham October 24-25 Forsythe September 19-20 October 5-6 Guilford September 19-20 Mecklenburg October 3-4 October 14-15 New Hanover September 28-29 October 3-11

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!

Wake September 12-13 September 20-21 September 24 AND October 1 (Saturdays) October 3-24 (Mondays)

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Are You Taking Advantage of Your Staples Discount? Staples is an NCRLA strategic partner which translates to big savings for you!
Our members save up to 60% off manufacturer list prices on over 400 items!
Other program features include: Free and fast delivery Detailed reporting per property Award winning internet ordering system StaplesLink Specialized pricing on your properties most commonly used office supplies Customizable billing Vendor consolidation utilizing Staples Printing, Ad specialty, and Janitorial programs
Click on the Staples icon at ncrla.biz to register or Call Jill LaBombard at 800-582-8750

Ken Martin joins the NCRLA team as the Regional Membership Director Triangle Area. Kens focus will be selling and renewing restaurant and lodging membership in Wake, Durham, Orange, Johnston and Chatham. He will be also working on converting memberships with our partners at SIA, First Data and BMI. Ken comes to us with 20 years of mortgage and insurance sales experience and is a major foodie! Kens strength lies in his ability to build rapport quickly and genuinely and to ask key questions. Ken and his wife frequently explore Triangle area restaurants, and this familiarity with the local market provides the accessibility and trust factor that is vital to building membership. If you have a lead in the Triangle area feel free to contact Ken directly. He can be reached by calling our office or by email, kenm@ncrla.biz. Laura Folkl comes to NCRLA with a wealth of experience in clear, compelling, results-oriented marketing and communications. Most recently, Laura served Evmark, the Downtown Evanston, Illinois marketing and management organization, where she was instrumental in a complete re-branding process, successful sponsorship campaigns, created a complete company marketing plan and maintained all electronic communications and web content. Laura is also well versed in social media and is looking forward to rapidly expanding our presence in this area. She will oversee all marketing, communications and publications for NCRLA and NC HEF and looks forward to getting around the state to meet and learn from our awesome members. If you have any exciting news to share or if you are interested in newsletter and web advertising, Laura can be reached by calling our office or by email, lauraf@ncrla.biz.

Meet the Newest NCRLA Team Members

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Follow us on social media!

facebook.com/NCRLA Twitter: @NCRLA You can also like Taste of North Carolina!
Lower Your Processing Costs and Build Your Business
Weve negotiated a great rate with First Data for payment processing, available only to our members. The agreement offers numerous benefits including:
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Money-saving price structure for all credit and debit card transactions Easy implementation and training One convenient statement, incorporating all card transactions Online reporting and toll-free customer support 24/7 Accept more payments, lower processing costs and build your business

To begin processing today, call First Data at 1-800-482-1706. For more information, visit FirstDataPartners.com/sra/northcarolina

Health Department Guidelines

Customers choosing food from self-service areas can unknowingly serve themselves in ways that can put them and other customers in danger. To protect your operation and prevent contamination, self-service areas should be monitored closely by employees trained in food safety. Use the following guidelines to help train your employees to do their part to keep self-service areas more sanitary: Identify all food items. Label all containers on the food bar. Do not let customers refill their dirty plates or utensils. If necessary, hand customers fresh plates and utensils. Never use ice that was used to keep food or beverages cold for anything else. To train your staff in food safety education contact Alyssa Barkley at alyssab@ncrla.biz.

Tourism is Up in North Carolina

Gov. Bev Perdue announced this month that 98 of the North Carolinas 100 counties saw increases in visitor spending in 2010, including 13 counties that had double-digit increases. Data from the N.C. Dept. of Commerce, Division of Tourism, Film & Sports Development showed that three counties had more than a billion dollars in visitor spending in 2010 (Mecklenburg, Wake and Guilford), while Dare, Buncombe, Forsyth, and Durham counties all had more than half a billion in spending.

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NCRL A Community News

One Community. One Vision. One Voice.

Join fellow hospitality professionals at the Welcome Show, North Carolinas Hospitality Expo, this September 15/16 in beautiful downtown Wilmington NC. The event will showcase everything from the latest innovations to the best in hospitality products, services and technologies. Registration now open online for exhibitors and attendees at www. welcomeshow.com. Basnights Lone Cedar Cafe Executive Chef, Bud Gruninger,and Nate Robinson, Saute Chef, took second place in the Great American Seafood Cook Off in New Orleans on August 6, 2011. The Lone Cedar chefs represented the state of North Carolina, and for the first time in the history of this prestigious Seafood Cook-Off, North Carolina placedin fact, it is the first time an east coast state has taken the honors. The winning dish showcased sustainable seafood featuring freshly-caught redfish, lump crabmeat and just-picked fresh North Carolina vegetables. Lil and Lori Lacassagne, owners of top-rated Saint Jacques restaurant in Raleigh, acquired the Burke Manor Inn located in Gibsonville. The inn offers exceptional accommodations, gourmet breakfast and a pavilion for events at the property. The Lacassagnes have most recently added a private dining room (reservations only) featuring the Saint Jacques name, authentic French cuisine and fine service. Five NCRLA member restaurants will have their chef s showcased as part of The Southern Womens Show in Charlotte and the Southern Ideal Home Show in Raleigh. Chefs who will turn up the heat on the Celebrity Cooking Stage in Charlotte, September 15-17 are: Lisandro PatinaArias of Mama Ricottas, Jared Cannon of Pacos Tacos & Tequila, Tim Groody of Midwood Smokhouse and a representative from Gallery Restaurant. A chef from 42nd Street Oyster Bar will take the stage on September 25 at the Home Show in Raleigh. The Angus Barn and Golden Corral invite you once again to join some of North Carolinas finest Chefs from Manteo to Murphy, Monday, October 24, for the National Restaurant Associations and the NCRLAs Political Action Committee fundraiser. Please consider donating an item for the silent auction! Contact JacquelynM@ncrla.biz with auction donations. Member attendance is encouraged at the fundraiser in support of the important efforts of the PAC in our industry. Contact Jill Highsmith or Carol Sasseen at Angus Barn (919) 787-3505 or jill@angusbarn.com for more information on the event.
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Have News? Has your business won a recent award? Let us know! Send your news to LauraF@ncrla.biz

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