The final rule, Employee or Independent Contractor Classification Under the Fair Labor Standards Act, provides guidance on whether a worker is an employee or independent contractor under the FLSA. Misclassification is a serious issue that denies employees’ rights and protections under federal labor laws and hurts the economy at-large. The Department believes this final rule will protect workers from misclassification, while at the same time providing a consistent approach for those businesses that engage (or wish to engage) with independent contractors.

It is the Department’s obligation to administer and enforce the FLSA to ensure that workers who should be covered under the Act are properly classified as employees. This final rule ensures that such workers receive the FLSA’s wage and hour protections, and that employers that comply with the law are not placed at a competitive disadvantage when competing against employers that misclassify employees. The final rule also aligns the department’s approach with longstanding judicial precedent, which will reduce confusion, improve compliance, and better protect working people.

Specifically, the final rule does the following:  

• Restores the multifactor, totality-of-the-circumstances analysis to assess whether a worker is an employee or an independent contractor under the FLSA. 
• Ensures that all factors are analyzed without assigning a predetermined weight to a particular factor or set of factors. 
• Uses the longstanding interpretation of the economic reality factors. These factors include opportunity for profit or loss depending on managerial skill, investments by the worker and the potential employer, the degree of permanence of the work relationship, the nature and degree of control, the extent to which the work performed is an integral part of the potential employer’s business, and the worker’s skill and initiative. 
• Rescinds the 2021 Independent Contractor Rule.

Federal regulators have proposed a national ban on common service fees and surcharges restaurants and hotels use.  

The Federal Trade Commission’s (FTC) proposed rule could force operators of all sizes to rewrite compensation models, increase prices, and overhaul established business practices. The FTC admits it would cost restaurants at least $3.5 billion to comply with their plan.  

The National Restaurant Association and the American Hotel & Lodging Association are working in Washington to resist this regulatory overreach, but the FTC needs to hear from operators like you.  

Please take two minutes to add your voice by submitting the comments on the right.

Please do not change the existing subject line, as it ensures your public comments will be directed to the correct file. Note that these comments will be publicly available and feel free to personalize the letter to reflect your unique perspective.

Thank you for your engagement! 

• NLRB FACT SHEET Joint-Employer Standard Final Rule

Please consider making an end-of-year donation to help the SCRLA advocacy team. 

Your generous financial support will go towards funding our ongoing advocacy initiatives at the Statehouse and beyond with one example being to modernize our state's outdated alcohol laws and regulations. Donations to any fund can be from personal or business dollars and there is no limit to what you can contribute. There is no obligation to contribute and all contributions are voluntary. 

There are three funds to support:

Legislative Advocacy Fund

The SCRLA's government affairs team aggressively promotes public policy options through direct lobbying and grassroots coordination. Their work benefits all of South Carolina's food service, lodging and tourism industry at the local, state, and national levels. Through our Legislative Action Fund, we promote the election of officials who support our industry and demonstrate awareness and appreciation of the business community.

SCRLA Political Action Committee (PAC) Fund

SCRLA State Political Action Committee Fund support pro-business candidates seeking statewide elected offices.

SC Alcohol Reform Task Force Fund

The SCRLA Alcohol Task Force was created to address the challenges our industry is facing regarding current state law and regulations pertaining to alcohol and to provide recommendations to policy makers of potential solutions in the hope of providing some relief to our membership and our industry.

Please reach out to Hank Davis, Vice President of Governmental Affairs and Community Relations for more information and questions. 

The General Services Administration (GSA) has announced its Fiscal Year 2024 per diem rates.

The per diem guidelines announced govern reimbursement for government employees’ lodging and meal expenses for official government travel and include a $9 increase to the standard lodging rate as well as large increases in rates in many non-standard areas (Charleston, Columbia, Hilton Head and Columbia).

This is a positive step for many hoteliers across, as government travel supports billions in travel spending, and many private-sector organizations also base travel reimbursements on federal per diem rates.

The FY2024 standard per diem:

• $107 lodging (increased from $98)
• $59 meals (unchanged)

Learn more here

Team South Carolina Shines at National ProStart Invitational

Team South Carolina battled more than 400 competitors at the 2023 National ProStart Invitational earlier this month in Washington, D.C. Anderson Career and Technology Center (ACTC) placed fourth in the Culinary Arts Competition, while Golden Strip Career Center placed 20th in Restaurant Management.

The event featured a show-stopping display of culinary talent and restaurant business acumen by over 90 of the country’s best and brightest high school teams from 46 states. All students competing in the National ProStart Invitational earned their place by winning their state-level ProStart Invitational competitions.

ACTC serves students from Belton-Honea Path, Palmetto, Powdersville, and Wren High Schools in the Anderson I & II School Districts. Golden Strip serves students from Hillcrest, Mauldin and J.L. Mann High Schools in Greenville County Schools.

Established in 1995 by the National Restaurant Association Education Foundation (NRAEF), ProStart has equipped 1 million high school students to date with career ready culinary and restaurant management skills. Today, the program reaches nearly 165,000 students at almost 1,850 schools, who emerge ready to build a career in the restaurant and hospitality industry. South Carolina ProStart was introduced in 1999 and reaches 54 schools statewide.

“The passion and talent displayed by the National ProStart Invitational competitors was truly awe-inspiring, giving us a front row seat to the next generation that will shape our industry,” said NRAEF President Rob Gifford. “Thanks to the daily work of our educators, ProStart is equipping these students with crucial career-building skills that will enhance their lives in the industry, or wherever their futures take them.” 

The National ProStart Invitational is a high-stakes competition between some of the best culinary and restaurant management students in the country. Students on the culinary teams had 60 minutes to prepare a three course, fine dining menu, using only two butane burners and no running water. The management teams persuaded a panel of judges that their innovative restaurant business pitches had the chops to succeed in the real world.

Going head-to-head against 45 fellow teams, ACTC’s menu consisted of sea scallops with potato croquettes and a spring vegetable salad as a starter, and pan-seared squab with creamy parsnip puree, braised turnip greens, and a fig reduction sauce to follow. They completed their menu with a deconstructed carrot cake with cream cheese whipped ganache, pineapple cream and carrot sorbet.

More than 70 industry and post-secondary judges were on hand to select the winning teams. Students were evaluated on their uniform and professional appearance, teamwork, decision making ability, product taste, and overall menu appeal. The top 10 winning teams earned more than $200,000 in scholarships.

South Carolina’s Educator of Excellence nominee, Kimberly Bush, will travel to Dallas, TX in July for the Educator of Excellence Awards Ceremony and ProStart professional development training. Bush, a ProStart instructor at South Aiken High School, is recognized for sharing her experiences in the hospitality industry and her contributions to culinary education.

About the South Carolina Restaurant and Lodging Association

For more than 75 years, the SCRLA’s mission has been to promote, protect and educate the foodservice and lodging industries of our state and to ensure positive business growth for our members. The SCRLA strives to represent the best interests of its members on small business issues, hospitality, and tourism concerns and towards the protection of South Carolina’s quality of life. Learn more at scrla.org.

About ProStart®

ProStart, a nationwide, two-year high school career and technical education program uniting the classroom and restaurant industry, reaches nearly 165,000 students at almost 1,850 high schools throughout all states, the District of Columbia and Guam. ProStart gives students a platform to discover and develop new interests and talents, while teaching employability skills like teamwork, professional behavior, time management and communication.

About the National Restaurant Association Educational Foundation

As the supporting philanthropic foundation of the National Restaurant Association, the NRAEF’s charitable mission includes enhancing the industry’s training and education, career development, and community engagement efforts. Learn more at ChooseRestaurants.org.

The South Carolina Restaurant and Lodging Association (SCRLA) recently entered into a new partnership agreement with AllTrack Performing Rights, the fastest growing Performing Rights Organization (PRO) in the United States, to issue discounted music licenses to its members.

Proper music licensing is fundamental to any business that plays music or hosts live performances, whether at a restaurant, hotel, bar, or nightclub. A PRO clears music for businesses and passes the resulting royalties on to songwriters and publishers each time their songs are played by any of the following means: audio streaming, TV or video streaming, background music services, live performances, live DJs, karaoke, digital files, and jukeboxes.

AllTrack is exclusively dedicated to aggregating independent, aspiring, and professional creators and publishers across all major genres including country, hip hop, pop, and rock, and making their music available to businesses throughout the world.

“We are thrilled to partner with the SCRLA, as South Carolina is home to some of the best and most unique restaurants and hotels in the country,” said Brian Mullaney, Chief Revenue Officer for AllTrack. “We believe the music we represent is the perfect complement to what the state has to offer its visitors and residents.”

Through this partnership, AllTrack will seamlessly provide SCRLA members the blanket protection they require under United States Copyright Law. AllTrack’s tech forward approach makes the process of obtaining a blanket license easier than ever and provides the required protections that cannot be obtained from background music subscription services.

Businesses are required to have a performance license to play copyrighted songs in their establishments that the public can hear and enjoy.

“Music and entertainment for many hospitality businesses are key to the success of their operations,” said Susan Cohen, President and CEO of the SCRLA. “We are pleased to offer our members valuable savings when paying their music licensing fees.”

AllTrack will provide a 15% discount for all SCRLA member restaurants and hotels on their annual licensing fees, which vary by member type and size. In addition, an incremental percentage will be given back to the South Carolina Restaurant and Lodging Foundation to support post-secondary scholarships, industry-related school-to-career programs, and workforce development initiatives.

Click here to take advantage of this exclusive member benefit and save money on music licensing fees through AllTrack Performing Rights.

About AllTrack

AllTrack Performing Rights is the only full-service global performing rights organization (PRO) established specifically to represent independent music creators – songwriters, composers, producers and publishers. AllTrack issues simple and efficient blanket music license agreements to businesses permitting them to use all of AllTrack’s music, both ethically and in compliance with copyright law, and distributes the resulting fees as royalties to its affiliated creators when their music is performed in public. An AllTrack license permits businesses to play music by all means of public performance as defined under copyright law, including via streaming services, background services, TV, cable, radio, digital files, jukeboxes and other recorded means, and to host live music, DJs, karaoke, comedic and other similar performances at their locations. Through the ongoing development and use of cutting-edge technology designed to eliminate inefficiencies, AllTrack is committed to providing a near effortless compliance solution for businesses and creators, resulting in a hyper-efficient, fair and balanced marketplace for all. Visit alltrack.com to learn more.

Students from Anderson Career and Technology Center (ACTC) won first place in the Culinary Arts Competition, while Golden Strip Career Center (GSCC) won first place in the Restaurant Management Competition. Both competitions were hosted by Cool Care Heating, Air, Plumbing and Refrigeration.

ACTC school serves students from Belton-Honea Path, Palmetto, Powdersville, and Wren High Schools in the Anderson I & II School Districts. Golden Strip serves students from Hillcrest, Mauldin and J.L. Mann High Schools in Greenville County Schools.

ProStart is a national two-year program offered at participating schools across the country for high school juniors and seniors interested in the culinary arts. Established in 1999, South Carolina's ProStart is run by the SCRLF and the National Restaurant Association Education Foundation, and provides high school and college academic credit, scholarships, and paid work opportunities for students. The program is much more than a typical high school curriculum as it unites the foodservice industry and the classroom to teach high school students culinary skills and restaurant management principles, as well as employability skills.

The Culinary Competition requires students to demonstrate knife skills incorporated into cooking a three-course meal in 60 minutes with only two butane burners, two eight-foot tables and without the use of electricity or running water. The Management Competition requires students to develop a brand-new restaurant concept to pitch to a panel of industry and post-secondary judges, complete with critical thinking and verbal presentation rounds.

More than 100 industry and post-secondary judges and volunteers were on hand to select the winning teams. Students were evaluated on their uniform and professional appearance, teamwork, decision making ability, product taste, and overall menu appeal.

The two winning teams earned more than $10,000 in scholarships and the opportunity to compete against teams from other states at the National ProStart Invitational in Washington D.C. in May.

Restaurant Management Competition Standings:

1. Golden Strip Career Center (Greenville)
2. Center for Advanced Technical Studies (Chapin)
3. Bamberg-Ehrhardt High School
4. Donaldson Career Center (Greenville)
5. South Aiken High School

Restaurant Management Competition Standings:

1. Anderson Career and Technology Center
2. Golden Strip Career Center
3. Daniel Morgan Technology Center (Spartanburg)
4. Ninety-Six High School
5. Lancaster County School District Career Center

Anderson Career and Technology Center taught by Chris Moree

Golden Strip Career Center taught by Elijah Edwards

The Stars of Industry Awards celebrate the exceptional professionalism and outstanding service of top individuals in the hospitality industry. These individuals go above and beyond to contribute to the positive image of the hospitality industry while also being confronted with supply and labor shortages.

This year’s Community-Based Award winners include:

Outstanding Hospitality Educator of the Year
Kevin Mitchell, Culinary Institute of Charleston

Outstanding Hospitality Supplier of the Year
BreakThru Beverage of South Carolina

Outstanding Community Program
Hubitality

Outstanding Community Service Leader
Roy Neal, El Jefe Texican Cantina

Allied Member of the Year
JonesCraft Hospitality Recruiters

Lodging Member of the Year
IMIC Hotels

Restaurant Member of the Year
Lizard’s Thicket Restaurants

Rising Star
Byrone Porcher, Wild Dunes Resort

This year’s Stars of the Industry winners include:

Hotelier of the Year
Fabian Unterzaucher, The Westin Poinsett

Lodging Manager of the Year
Lisa E. Anderson, Charming Inns

Lodging Front of House Employee of the Year
Artur Koci, Hilton Myrtle Beach

Lodging Heart of House Employee of the Year
Josh Gatewood, Embassy Suites Greenville Golf Resort

Lodging Bartender of the Year
Danielle Scolaro, Sea Pines Resort

Chef of the Year
Howard Stephens, Market on Main

Pastry Chef of the Year
Sara Johnson, Croissants Bistro & Bakery

Restaurateur of the Year
Kristian Niemi, Black Rooster, Bourbon, Honey River Catering and The Dragon Room

Restaurant Manager of the Year
Ryan Jones, Halls Chophouse Columbia

Restaurant Front of House Employee of the Year
Dana Lindsey, Ruth’s Chris Steak House

Restaurant Heart of House Employee of the Year
LaTiffany Hook, Willy Taco

Restaurant Bartender of the Year
Molly Buford, Ms. Rose’s Fine Food & Cocktails

Purchase your tickets and sponsorships at scrla.org/starsoftheindustry.

Nominations were accepted from SCRLA members in the Upstate, including Anderson, Greenville, Pickens and Spartanburg Counties.

"The talented employees and managers are the individuals who make the hospitality industry so special in Upstate South Carolina, not just the amazing menus and venues," said Susan Cohen, President and CEO of the SCRLA. "Each year, we are excited to hear the stories of professionalism, dedication, and the above-and-beyond service that create outstanding team and guest experiences."

This year’s winners include:

• Restaurant Front of the House Employee of the Year: James Davis, Greenville Country Club
• Restaurant Heart of the House Employee of the Year: LaTiffany Cook, Willy Taco
• Restaurant Bartender of the Year: Dana Lindsey, Ruth’s Chris Steak House
• Pastry Chef of the Year: Kristyn Gizzi, Restaurant 17
• Outstanding Chef of the Year: Hank Reinhold, Southern Pressed Juicery
• Restaurant Manager of the Year: Baileigh Wilson, AC Hotel Greenville
• Lodging Front of the House Employee of the Year:  Rosintan Suryaningsih, Hilton Greenville
• Lodging Heart of the House Employee of the Year:  Josh Gatewood, Embassy Suites Golf Resort Greenville
• Lodging Manager of the Year: Hannah Metzger, AC Hotel Greenville
• Hotelier of the Year: Fabian Unterzaucher, Westin Poinsett Hotel
• Hospitality Educator of the Year: Robert Hansen, Bob Jones University
• Hospitality Supplier of the Year: Greg Googer, Coastal Development Partners
• Outstanding Community Service Program: Alicia Long, Hilton Greenville, I Am My Sister’s Bra Foundation

Award winners have the potential to win a statewide SCRLA Stars of the South Carolina Hospitality Industry Award in 2023. For more information about the Upstate Hospitality Awards and to purchase tickets, please visit scrla.org/upstate_ awards.

Five individuals, representing nine Midlands restaurants, will be presented with Lifetime Achievement Awards and inducted into the Columbia Restaurant Hall of Fame. This honor represents a significant accomplishment in South Carolina’s restaurant industry and is presented annually to the Columbia area restaurateurs that exemplify long-term success in this challenging business.

"It’s always exciting to celebrate new restaurant concepts here in the Midlands, but it is a special honor to recognize the outstanding businesspeople and restaurateurs behind those longstanding favorites," said Susan Cohen, President and CEO of the SCRLA. "These restaurants are not just known for their food, but also the influence they have had on the Midlands' culinary scene over the years."

The evening will begin with a reception featuring South Carolina ProStart students, followed by dinner and an awards ceremony. The Greater Columbia Chapter will also host a reverse raffle to raise money for the Hospitality Education Scholarship Fund, which has provided more than $260,000 to assist students who demonstrate an interest in and commitment to the hospitality industry.

The 2022 Restaurant Hall of Fame inductees include:

• Star Chappell, Cabana Cafe and Catering
• Ricky Mollohan, Mr. Friendly's New Southern Cafe
• Brian and Kelly Glynn, Village Idiot Pizza
• Kristian Niemi, Black Rooster, Bourbon, and The Dragon Room

Sandra Craig, Director of the Division of Food and Lead Risk Assessments at the South Carolina Department of Health and Environmental Control, will be presented with the “Rudy” Award and honored for her exemplary service and positive impact on the state’s restaurant industry.

Tyrone and Kiki Cyrus, owners of Kiki’s Chicken and Waffles, will be honored with the Rising Star Award. This award recognizes the hard work, dedication and entrepreneurship of an emerging restaurant concept in the Midlands. 

Since 2006, the SCRLA has honored more than 35 restaurateurs for their achievements in the hospitality industry. Click here for more information about the event and to purchase tickets. Tickets begin at $75.

This collaboration celebrates the long-standing history EMPLOYERS has serving the hospitality industry. For over 100 years, EMPLOYERS has provided workers’ compensation insurance for small businesses across America, many of those in food and lodging. Teaming up with the SCRLA was a natural fit, as EMPLOYERS works with similar associations across the nation and is a proud sponsor of giving programs designed to help the hospitality industry and its employees thrive.

“EMPLOYERS is thrilled to provide SCRLA with best-in-class workers’ compensation insurance. We’re passionate about sharing our expertise with business owners in South Carolina and providing them with the resources they need to make the best decisions for their unique businesses,” said Kathy Antonello, Chief Executive Officer of EMPLOYERS. “As a monoline company, we have the size, talent, and entrepreneurial spirit to excel at what we do best. We understand workers’ comp, and we’re committed to provide SCRLA members with quality services and valuable coverage.”

“Accidents and workplace injuries can happen in the hospitality industry, and having a workers compensation policy in place provides a business with an extra layer of protection,” said Susan H. Cohen, President and CEO of the South Carolina Restaurant and Lodging Association. “We are proud to partner with EMPLOYERS to find our members the best coverage and rates for their hotels and restaurants.”

To learn more about workers’ compensation insurance coverage with EMPLOYERS and the SCRLA program, click here.

The $48 billion Small Business COVID Relief Act of 2022 (S. 4008), introduced by Senators Ben Cardin (D-MD) and Roger Wicker (R-MS), included $40 billion for RRF replenishment and $8 billion in support for other industries deeply impacted by the pandemic. The House passed the Relief for Restaurants and other Hard Hit Small Businesses Act of 2022 (H.R. 3807), that included $42 billion to replenish the RRF, on April 7. Both political parties agreed that the RRF should be replenished but couldn’t reach a consensus on how to pay for it.

Despite the best efforts of the South Carolina Restaurant and Lodging Association, the National Restaurant Association, and our members, round two failed by a vote of 52-43. Disappointingly, Senators Lindsey Graham and Tim Scott from South Carolina voted against invoking cloture to overcome the filibuster (60 votes were needed).

The SCRLA will continue to fight for South Carolina's hospitality industry— one of the top economic drivers in our state, supporting one in every 10 jobs. We want to thank our members who joined in our grassroots efforts and contacted their elected officials, even though the outcome is not what we had hoped. Along with our partners at NRA, we will continue searching for any further opportunities to address much needed relief. This may appear to only be a “restaurant issue”, however, hotels and venues were impacted as well.

Click here to read the full press release from the National Restaurant Association.

The SCRLA would like to extend a sincere thank you to Sean Kennedy, Matt Walker, Dan Roehl, Aaron Frazier, Mike Whatley, and the entire NRA Advocacy Team for their hard work and dedication to our industry.

To make the study as beneficial as possible, your participation is critical to its success. This study will primarily focus on local data for the diverse sectors in foodservice and lodging industry. 

Through the end of April, we will be asking that you participate in our data collection phase. The survey is open to both members and non-members. Everyone who provides data will have complimentary access to the study results.

Survey, wage and benefits benchmarking data is important to your business, especially in this era of extremely low unemployment. Many of our members are saying they’re challenged to recruit the workers they need to operate and grow.

The SCRLF Wage & Benefits Benchmarking Study:

• Ensures you have comparison salary data you need to attract and retain employees
• Provides benchmarks not just on wages, but on benefits provided to employees
• Helps provide salary benchmarking data that SCRLA can use to help market our industry to the next generation of talent

Using this salary survey is vital to the effectiveness of your compensation plan and retention strategy. Avoid costly mistakes and take advantage of this member benefit to maximize the protection of your biggest investment—your people!

Click here to enter your data before April 30.

Please note: To access to survey, you must be logged into the SCRLA website. If you do not have a profile, please create one by selecting the complimentary "non-member, wage and benefit survey access only" option.

 

The South Carolina Restaurant and Lodging Foundation (SCRLF) hosted its 16th Annual South Carolina ProStart Invitational on March 7 at the DoubleTree by Hilton Columbia. Approximately 100 students from 16 high schools demonstrated their business acumen and culinary arts skill set at the statewide competition.  

1. Anderson Career and Technology Center
2. Golden Strip Career Center (Greenville)
3. G. Frank Russell Technology Center (Greenwood)
4. Bamberg-Ehrhardt High School
5. North Augusta High School

1. Anderson Career and Technology Center
2. Daniel Morgan Technology Center (Spartanburg)
3. Ninety Six High School
4. Clover High School
5. Golden Strip Career Center

The Stars of South Carolina Hospitality Industry Awards celebrate the exceptional professionalism and outstanding service of top individuals in the hospitality industry. These individuals go above and beyond to contribute to the positive image of the hospitality industry while also being confronted with supply and labor shortages.

Click here to view photos from the event.

This year’s Community-Based Award winners include:

Hospitality Educator of the Year

Bill Twaler, Truist Culinary & Hospitality Innovation Center

Hospitality Supplier of the Year

SpotOn

Outstanding Community Service Program (<5 locations)
Haydn Shaak, Restaurant 17 and Hotel Domestique

Outstanding Community Service Program (>5 locations)
SERG Restaurant Group

Outstanding Community Event
Midlands Area Vaccination Clinic for Hospitality Employees

Blue Marlin

Columbia Metropolitan Convention Center

Lovelace Family Medicine, P.A.

Rising Star

Qiah Hernandez-Rivera, Lazy Goat/Table 301 Apprentice

This year’s Stars of the Industry winners and runners-up include:

Hotelier of the Year

Yatish Patel, Sycamore Investment Group

Runner Up: Jason Price, Pinnacle Partnership

Lodging Manager of the Year

Jana Medlin, Wingate by Wyndham Columbia/Lexington

Runner Up: Chris Osborne, Embassy Suites by Hilton Greenville Golf Resort & Conference Center

Lodging Front of House Employee of the Year

Delphine Holden, Hampton Inn Georgetown

Runner Up: Bryan Hernandez, Wentworth Mansion

Lodging Heart of House Employee of the Year

Rosa Fonseca, Sheraton Myrtle Beach

Runner Up: Telly West, North Charleston Marriott

Hotel Chef of the Year

Fernando Coppola, AC by Marriott Hotel Greenville

Restaurateur of the Year

Bob Munnich, Dray Bar and Grill & 1800 Drayton Catering and Events

Runner Up: Michael Ivey, Rick Erwin Dining Group

Restaurant Manager of the Year

Natasha Cline, Uncork Charleston

Runner Up: Lucas Haramut, Soby’s New South Cuisine

Restaurant Front of House Employee of the Year

Nichelle Torres, Rick Erwin Dining Group

Runner Up: Sydney Lopez, Market on Main

Restaurant Heart of House Employee of the Year

Tierra Locklear, Greenville Country Club

Runner Up: James Glenn, Hilton Greenville

Restaurant Bartender of the Year

Ben Fleming, Heirloom – A Milltown Eatery

Runner Up: Kelsey Bundy, Market on Main

Restaurant Chef of the Year

Adam Cooke, Topsoil Restaurant

Runner Up:  Robin Hinton, Lucy Buffet’s LuLu’s North Myrtle Beach

Outstanding Certified Sommelier

Hernan Martinez, Hampton Street Vineyard

Runner Up: Tori Whittenberg, Ruth’s Chris Steak House

Click here to view photos from the event.

“It is my absolute pleasure to be working with the team at SCRLA to continue the phenomenal work they have done to help guide our industry through growth, innovation, and most recently, the challenges of the pandemic,” said Frits. “As we embrace the culture of the ‘new normal’, I look forward to working with the SCRLA and the board of directors to further South Carolina’s hospitality industry.”

Frits has spent more than 30 years as a manager in the lodging industry, leading hotels across the United States including: Hilton Atlanta, Hilton Anatole in Dallas, The Palmer House Hilton in Chicago, Capital Hilton in Washington, D.C., Hilton San Francisco, and Hilton Anchorage. Frits recently transitioned the independent Springmaid Beach Resort into the DoubleTree Resort by Hilton Myrtle Beach Oceanfront, a 453-guest room resort which sits on 27 acres at the south end of Ocean Boulevard. The resort offers more than 40,000 square feet of meeting space.

Frits graduated from the University of Wisconsin-Stout in 1992 with a Bachelor of Science in Hotel and Restaurant Management. 

The Rise of the ‘New’ Traveler is Transforming the Industry

The hotel industry will continue moving toward recovery in 2022, but the path will be uneven and potentially volatile, and full recovery is still several years away, according to the American Hotel & Lodging Association (AHLA)’s 2022 State of the Hotel Industry Report.The report, which reveals shifts in consumer and business sentiment, was created in collaboration with AHLA Silver Partner Accenture and is based on data and forecasts from Oxford Economics and AHLA Platinum Partner STR.

The top findings of the report include:

• Hotel occupancy rates and room revenue are projected to approach 2019 levels in 2022
• The outlook for ancillary revenue, which includes food & beverage and meeting space, is less optimistic
• Hotels lost a collective $111.8 billion in room revenue alone during 2020 and 2021
• Leisure travelers will continue to drive recovery: in 2019, business travelers made up 52.5% of industry room revenue; in 2022, it is projected to represent just 43.6%
• Business travel is expected to remain down more than 20% for much of the year, while just 58% of meetings and events are expected to return; the full effects of Omicron are not yet known
• Changing traveler segments, including the rapid rise of bleisure travelers—those who blend business and leisure travel—are impacting how hotels operate. In fact, one study of global business travelers found 89% wanted to add a private holiday to their business trips in the next twelve months
• In this new environment, technology will be even more critical to a property’s success, according to AHLA Platinum Partner Oracle Hospitality—with hotels investing in technology to meet the needs of both guests and employees today and in the future

“Hotels have faced enormous challenges over the past two years, and we are still a long way from full recovery. The uncertainty about the Omicron variant suggests just how difficult it will be to predict travel readiness in 2022, adding to the challenges hotels are already facing,” said Chip Rogers, president and CEO of AHLA. “The slow return of business travel and fewer meetings and events continue to have a significant negative impact on our industry. The growth of leisure and bleisure travel represents a shift for our industry, and hotels will continue evolving to meet the needs of these ‘new’ travelers.”

“Travel and hospitality brands still face an uncertain marketplace, but all these changes also herald a new era of opportunity to drive long-term customer loyalty. They should flex with demand and respond to the added complexities and volatility in travel by delivering a ‘travel partner’ mentality to their leisure and business customers,” said Liselotte De Maar, managing director in Accenture’s travel industry. “Travelers are now not only focused on price and quality of a location, but also on cleanliness and sustainability values and impact, and expect a clearer, more digital service. Companies will need to continue to digitally transform, reinvent their loyalty model, as well as rethink the employee proposition, if they wish to thrive.”

Like other industries, hotels have been dealing with a major workforce shortage which could impact recovery. The AHLA Foundation is launching a new, national, multichannel ad campaign to help fill the hundreds of thousands of open jobs in the hotel industry. The pandemic wiped out 10 years of job growth. This multi-year effort, “The Hotel Industry: A Place to Stay,” aims to helpjob seekers discover the 200+ career pathways and many perks that the industry offers, including competitive wages, benefits, flexible schedules, and travel opportunities. Ads will begin running in Columbus, Dallas, Denver, Miami, and Phoenix on Facebook, Google, and Youtube in both English and Spanish.

Download the report here.

The Stars of South Carolina Hospitality Industry Awards celebrate the exceptional professionalism and outstanding service of top individuals in the hospitality industry. These individuals go above and beyond to contribute to the positive image of the hospitality industry while also being confronted with supply and labor shortages.

“Every hotel or restaurant guest can tell you of a time when a particular individual made their experience exceptional,” said Susan Cohen, SCRLA’s new President and CEO. “Recognizing the true stars of our industry, who daily exemplify the meaning of hospitality through their professionalism and service, is one of the highlights of our year.” 

This year’s awards finalists are listed below.

Community-Based Award winners include:

Hospitality Educator of the Year

Bill Twaler • Truist Culinary & Hospitality Innovation Center

Hospitality Supplier of the Year

SpotOn

Outstanding Community Service Program (<5 locations)
Haydn Shaak • Restaurant 17 and Hotel Domestique

Outstanding Community Service Program (>5 locations)
Ryan Larson • SERG Restaurant Group

Outstanding Community Event - Midlands Area Vaccination Clinic for Hospitality Employees
Blue Marlin
Lovelace Family Medicine, P.A.
Columbia Metropolitan Convention Center

Rising Star

Qiah Hernandez • Lazy Goat/Table 301 Apprenticeship

Our Stars of the Industry finalists include:

Hotelier of the Year

Jason Price • Pinnacle Partnership
Yatish Patel • Sycamore Investment Group

Lodging Manager of the Year

Jana Medlin • Wingate by Wyndham Columbia/Lexington

Chris Osborne • Embassy Suites by Hilton Greenville Golf Resort & Conference Center

Lodging Front of House Employee of the Year

Bryan Hernandez • Wentworth Mansion

Delphine Holden • IMIC Hotels

Lodging Heart of House Employee of the Year

Rosa Fonseca • Sheraton Myrtle Beach

Telly West • North Charleston Marriott

Hotel Chef of the Year

Fernando Coppola • AC by Marriott Hotel Greenville

Restaurateur of the Year

Michael Ivey • Rick Erwin Dining Group
Bob Munnich • Dray Bar and Grill & 1800 Drayton Catering and Events

Restaurant Manager of the Year

Natasha Cline • Southern888 LLC

Lucas Haramut • Soby’s New South Cuisine

Restaurant Front of House Employee of the Year

Nichelle Torres • Rick Erwin Dining Group

Sydney Lopez • Market on Main

Restaurant Heart of House Employee of the Year

James Glenn • Hilton Greenville

Tierra Locklear • Greenville Country Club

Restaurant Bartender of the Year

Ben Fleming • Heirloom – A Milltown Eatery

Kelsey Bundy • Market on Main

Restaurant Chef of the Year

Adam Cooke • Topsoil Restaurant

Robin Hinton • Lucy Buffet’s LuLu’s North Myrtle Beach

Outstanding Certified Sommelier

Hernan Martinez • Hampton Street Vineyard

Tori Whittenberg • Ruth’s Chris Steak House

All finalists will be recognized for their hard work and dedication to the hospitality industry on stage at the gala in February. More information about tickets and sponsorship opportunities can be found at www.scrla.org.

Tickets are $75 for SCRLA members and $100 for non-members.