ARHA NOW Vol. 4 Issue #2

ARHANOW

THE OFFICIAL MAGAZINE OF THE ALABAMA RESTAURANT & HOSPITALITY ALLIANCE

IS ALABAMA THE NEXT FOOD MECCA of the South?

PAGE 10

VOLUME 4 ISSUE #2

You never compromise on service.

So never why compromise onon your card data security.

You compromise service.

You never compromise on service.

So Sowhy whycompromise compromiseon onyour yourcard carddata datasecurity. security.

Heartland Secure™, a comprehensive card data security solution, protects you against the ever-evolving sophistication of today’s cybercriminal. Backed by the Heartland Secure™, a comprehensive Heartland Secure™, a comprehensivecard carddata datasecurity securitysolution, solution,protects protectsyou you most comprehensive breach warranty in the industry, Heartland is able to protect against thethe ever-evolving sophistication against ever-evolving sophisticationofoftoday’s today’scybercriminal. cybercriminal.Backed Backedby bythe the card data from the moment a card is used. Discover the peace of mind that comes most comprehensive breach warranty most comprehensive breach warrantyininthe theindustry, industry,Heartland Heartlandisisable ableto toprotect protect with a company that cares as much about the success of your business as you do. card data from the moment a cardis isused. used.Discover Discoverthe thepeace peaceofofmind mindthat thatcomes comes card data from the moment a card with a company that cares muchabout aboutthe thesuccess successofofyour yourbusiness businessas asyou youdo. do. with a company that cares asas much To learn more, contact Heartland at 888.963.3600 heartlandpaymentsystems.com learn more, contactHeartland Heartlandatat888.963.3600 888.963.3600 ToTo learn more, contact heartlandpaymentsystems.com heartlandpaymentsystems.com

© 2015 Heartland Payment Systems, Inc.

© 2015 Heartland Payment Systems, Inc. © 2015 Heartland Payment Systems, Inc.

ARHANOW

INSIDE.

DISH BY CHEF BRANDON BURLESON

IS ALABAMA THE NEXT FOOD MECCA

of the South?

PAGE 10

ARHANOW

FROM THE PRESIDENT

4

THE OFFICIAL MAGAZINE OF THE ALABAMA RESTAURANT & HOSPITALITY ALLIANCE

2015 STARS OF THE INDUSTRY AWARDS

6

phone: 334.244.1320

GRAND PINEAPPLE GOLF CHALLENGE

7

ARHA HAPPENINGS

8

ARHA GOES TO WASHINGTON, D.C.

12

ALABAMA RESTAURANT WEEK

15

2015 LEGISLATIVE SESSION RECAP

16

‘TIS THE SEASON FOR SHRIMP

18

THE YEAR OF ALABAMA BARBECUE

20

WHY JOIN ARHA

21

WELCOME NEW MEMBERS

22

fax: 334.244.9800 61B Market Place Montgomery, AL 36117 www.arhaonline.com

MINDY HANAN President & CEO ALISON INGLE Director of Communications LISA LOTT Director of Administration & Special Events SHEA PERKINS Director of Member Relations SUSAN STARR Director of Education

COVER. » Montgomery restaurant Central displays their new summer menu.

PHOTO » Taste Buds Photography, Bryan Carter.

3

SEE PAGE 6 FOR MORE DETAILS.

4

ARHANOW

from the

PRESIDENT

T MINDY HANAN President & CEO, ARHA

his has been a tough year in the legislature for business, but the Alabama Restaurant and Hospitality Alliance has been there ensuring your interests are protected.

We have monitored over 100 bills and have worked to minimize any negative consequences for our industry. I encourage you to read Deborah Miller’s legislative report detailing the issues currently facing our state and industry.

ARHA had its largest contingency ever at the combined AH&LA and NRA legislative summits. I really appreciate those ARHA members who took the time and expense to go to Washington and meet with our congressional delegation. I do not remember a time in recent history that our federal government was so anti-business. Although we have a republican House and Senate, the regulatory overreach of the federal government is crushing our businesses. Each week, I receive phone calls from business owners experiencing devastating problems because of the unintended consequences from federal regulations. Stay informed, stay involved and give generously to our state and federal political action committees.

In addition to our efforts in Montgomery and Washington, the Alliance has been active throughout the state. In April, we held a Fair Labor Standards Act seminar at the Perdido Beach Resort. We were able to offer this at no cost for the local hotels and restaurants due to the support of Lehr, Middlebrooks and Vreeland and our host the Perdido

Beach Resort. We hope to provide more education of this type to our members around the state. We are actively pursuing new chapters in the Baldwin County, Tuscaloosa and Wiregrass areas. If you are interested in participating, please contact Shea Perkins our Director of Member Relations.

It is time to start thinking about nominations for our Annual Stars of the Industry awards dinner to be held on Monday, September 28 at the Birmingham Sheraton. It will be followed on Tuesday by our 2nd Annual Grand Pineapple Golf Challenge at the Oxmoor Valley RTJ Course. These are events that you will not want to miss!! They are always a great time of celebration and fellowship for our industry.

The majority of the proceeds from these events benefit our education foundation.

Our Director of Education, Susan Starr and I had the opportunity to attend the National ProStart Competition in California. Alabama had teams compete in both culinary and management. It was a great experience for the students and I was so impressed with their skills, knowledge and work ethic. This is a tremendous program that is offered through many of the public high schools in our state. I encourage you to become involved in your area. It is a great source for finding our future “Stars.”

We appreciate your continued support and involvement. Please let us know how we can be of service to you.

D

OCTOBER 19-20, 2015 SAVE THE DATE!

Georgia World Congress Center

Everything to make your operation run

FASTER. CLEANER. BETTER. TASTIER.

AtlantaFoodserviceExpo.com

6

ARHANOW

Who will you nominate?

Scan to begin NOMINATION.

ARHANOW

Save the Date: Monday, September 28, 2015 | Sheraton Birmingham Hotel

Nominate a STAR in the following categories: Front of the House Hospitality Employee of the Year Back of the House Hospitality Employee of the Year Front of the House Restaurant Employee of the Year Back of the House Restaurant Employee of the Year Hospitality Department Manager of the Year Restaurant Manager of the Year Chef of the Year Bartender of the Year Supplier of the Year Tourism Promoter of the Year Restaurateur of the Year Hotelier of the Year Spirit Award* Humanitarian Award*

Grand Pineapple Golf Challenge September 29 • Oxmoor Valley

Shot-Gun Start Four-Man Scramble $150 per golfer / $600 per team

Registration includes golf, cart, range balls, breakfast, lunch, beverages and fabulous prizes.

SPONSOR the Stars Awards We have many levels of sponsorship opportunities.

Visit ARHAonline.com for more information. $500 Stars Partner

Recognition on Event Signage Recognition in Event Program $1,100 Stars Partner

4 Dinner Tickets Recognition on Event Signage Recognition in Event Program $1,700 Stars Partner

Reserved Table 10 Dinner Tickets Reserved Table with Company Sign Recognition in Event Program $2,750 Gold Sponsor

10 Dinner Tickets Company Logo on Event Signage Reserved Table with Company Sign Recognition in Event Program Recognition in Quarterly Magazine $5,000 Platinum Sponsor

10 Dinner Tickets Company Logo on Event Marketing Materials Company Logo on Event Signage Reserved Table with Company Sign Recognition in Event Program Recognition during Awards Program Recognition in Quarterly Magazine

7

8

ARHANOW

ARHA Happenings

ARHA staff attended the Alabama Council of Association Executives (ACAE) Golf Tournament in May and stopped by for a little fun time in the Birmingham Convention and Visitors Bureau’s tent.

Members and staff of ARHA attended the 2015 Wood Fruitticher Food Show held in May in Destin, FL.

In May, Perdido Beach Resort hosted the Wenonah High School Academy of Hospitality and Tourism for the “Ultimate Job Shadow” learning experience.

Albertville and Moody High Schools represented ARHAEF in the National Prostart ® Invitational in Anaheim, California in April.

On his annual charity bike ride “Bo Bikes Bama,” sports legend Bo Jackson stopped by to enjoy some Willie’s Wings (Auburn) before the finish.

ARHANOW

ARHA staff and members enjoyed the Food Fanatics Expo sponsored by US Foods in Montgomery in May.

Congrats to Big Bob Gibson’s BBQ for winning “1st Place Shoulder” at the Memphis in May BBQ Fest 2015 and for being named “Alabama’s Most Iconic Restaurant” by Thrillist.com.

Lehr, Middlebrooks & Vreeland PC recently spoke at a human resources seminar for ARHA’s Baldwin County Chapter in April.

The Alabama Gulf Seafood Commission held its inaugural Seafood Cook-Off at the Southern Makers Festival in Montgomery.

(Pictured left) Congrats to Chef Brandon Burleson (The Hotel at Auburn University) for winning 2nd Place.

9

10

ARHANOW DISH BY CHEF BRANDON BURLESON

IS ALABAMA THE NEXT FOOD MECCA of the South?

W

hen people think about the state of Alabama, they usually think about football, civil rights, beaches, music, history, racing and rockets. Well, delicious dining can now be added to that list thanks to the sort of food revolution occurring in the state in recent years.

Alabama is known for down-home Southern recipes, but legendary barbecue and unbeatable comfort food are just the beginning. Here, innovative cuisines meet timeless soul food traditions to create a vibrant food scene that is truly remarkable. “Sophisticated soul food” if you will.

Our state is home to multiple James Beard Awardwinning chefs and it is no surprise that Zagat’s 2015 list of America’s Next Hot Food Cities placed Birmingham at #1. Also, USA Today just released a new poll naming the best Southern fine dining boasts three Alabama restaurants in the top 10, with Huntsville’s Cotton Row taking the #1 slot. Two Birmingham staple restaurants, Highlands Bar and Grill, and Hot and Hot Fish Club, are listed as #5 and #6.

Down south, Gulf Shores and Orange Beach are home to some of the nation’s best seafood restaurants, boasting awards from Coastal Living, Southern Living, USA Today

ARHANOW

N

PHOTO. » Chef Brandon Burleson (The Hotel at Auburn University) competed in the World Food Championships in Las Vegas in 2014.

and many more. The gulf coast is known for locally caught seafood delivered fresh to area restaurants. Not to mention, the area is home to award-winning Chef John Hamme of Voyager’s Restaurant at Perdido Beach Resort. In 2005, Hamme was named “Chef of the Year” by the Alabama Restaurant and Hospitality Alliance and his “Sand Mountain Warm Tomato Tart” represented Alabama in the Great American Seafood Cookoff the following year.

The Farm-to-Table sustainable food movement has spread rapidly across the state, but the central Alabama region offers an array of options that represent this tasty trend. Executive Sous Chef Brandon Burleson (The Hotel at Auburn University) recently competed at the World Food Championships in 2014 and Central is named as one of the Top ​10 Diners’ Choice Winners on OpenTable.com and Southern Living ranks SpringHouse among the Best 100 Restaurants in the South.

PHOTO. » Chef John Hamme is the Executive Chef at Voyager’s Restaurant at Perdido Beach Resort.

with deep rooted and diverse culture, has served as a catalyst for change in the restaurant, lodging and tourism industries as well.

If you are a food connoisseur, it is certainly hard to keep up with Alabama’s culinary offerings. Our chefs and restaurants are winning more awards and finding their way onto new rankings almost weekly. The metropolitan areas offer excellent choices, as well as many regional gems scattered all over the state. It is safe to say that Alabama’s southern heritage infused with a a touch of modern flair creates a dynamic culinary environment with enough flavor to please any palate.

The Mobile area food scene may be small, but is surprisingly diverse. Bob Baumhower, former NFL football legend and ARHA board member, has plans to open a new upscale Dauphin’s restaurant downtown.

Mobile is also home to the iconic Wintzell’s Oyster House and in nearby Fairhope, a foodie paradise awaits with unique dining atmospheres situated in quaint inns, posh cottages and cafés.

Let’s not forget barbecue. Alabama serves some of the nation’s best barbecue, with iconic and award-winning restaurants just about everywhere you go. Some of our most renowned BBQ joints include Dreamland, Bob Sykes, The Golden Rule, and the home of the Alabama white sauce and 2014 World BBQ Champion, Big Bob Gibson’s, just to name a few. The Alabama Tourism Department has proclaimed 2015 as “The Year of Alabama BBQ” to celebrate the state’s barbecue heritage, award-winning restaurants and talented pitmasters.

How did this come to be? Over the last two decades, Alabama has had a strong record of economic development. From automotive and aerospace to metals and medical, Alabama is now considered one of the top five business climates in the country. This growth, along

PHOTO. » Central’s Executive Chef Randal Gresham, Jr. is often seen in the open kitchen with his signature trademark cowboy hat (Montgomery).

11

12

ARHANOW

ARHA GOES TO WASHINGTON, D.C NATIONAL RESTAURANT ASSOCIATION AND AMERICAN HOTEL & LODGING ASSOCIATION JOIN FORCES ON PRESSING ISSUES FACING OUR INDUSTRIES

ARHA industry leaders met with Representative Robert Aderholt to advocate for our industries.

.C.

ARHANOW

F

or the first time, the American Hotel & Lodging Association (AH&LA) and the National Restaurant Association (NRA) joined forces to bring together 1,000 stakeholders from the lodging and restaurant industries for a joint Washington hospitality Hill day. The partnership focused on raising awareness with lawmakers about the strength of the lodging and restaurant industries and showcase the meaningful impact hospitality has on job creation and our nation’s economy.

Collectively the lodging and restaurant industries account for 16 million job and career opportunities, which have been crucial to fostering the nation’s economic recovery. Together, our members can raise awareness and educate lawmakers around key areas that are instrumental to that continued growth.

its longtime “joint-employer” standard, as examples of regulatory overreach. Both issues were on the agenda as restaurateurs and hoteliers met with lawmakers.

“You couldn’t be here at a more important moment,” Senate Majority Leader Mitch McConnell (R-Ky.) told attendees at the day’s opening session. “An army of regulators is crawling all over America with the view that if you make a profit, you must be up to no good. There has been an assault on the private sector across the board, and obviously, that includes you.”

McConnell acknowledged that partisanship remains a significant obstacle for cooperation between the White House and Congress. But he encouraged attendees to stay committed to their advocacy on health care, labor and other issues.

During AH&LA’s Legislative Action Summit and the NRA’s Public Affairs Conference April 14-15, association members provided members of Congress and their staff first-hand experiences articulating the need for reforms to the Affordable Care Act like restoring the standard 40-hour work week, protecting the franchise model and enacting other pro-business policies that will enable further job growth. The Asian American Hotel Owners Association (AAHOA) also partnered with AH&LA during the Legislative Action Summit.

ARHA met with Representative Bradley Byrne in April.

In addition, U.S. Senate Majority Leader Mitch McConnell addressed a joint session of attendees. McConnell pointed to the National Labor Relations Board’s implementation of a regulation that limits the time business owners have to respond to union petitions and the steps the NLRB is taking to redefine

“ARHA had its largest contingency ever at the combined AH&LA and NRA legislative summits. I really appreciate those ARHA members who took the time and expense to go to Washington and meet with our congressional delegation,” said Mindy Hanan, ARHA CEO and President.

13

ARHANOW

14

KEY POLICY ISSUES: WRITTEN BY RIKESH PATEL, HOTELIER and CHO of TUSCALOOSA HOSPITALITY, LLC

HEALTHCARE S: 30 •

Currently, hospitality businesses face a critical time with “Obamacare.” The Affordable Care Act has redefined the full-time status of employee eligibility regarding healthcare for employers with 50 or more employees. The bill currently defines “full-time” as an employee hired with the intent to work 30 or more hours per week.

•

The new definition of 30 hours considered full-time has created a large uncertainty within the workplace

•

Personally, with a stance on national issues I do go to Washington D.C. twice a year to lobby against this bill as per payroll definition 40 hours is full-time but, with the “Obamacare” structure it will put the hospitality industry within the U.S. at a loss as employers with 50 or more employees to reduce down the amount of hours employees work as many small businesses like my corporation would make a loss. At least 30% of our revenue in hospitality is contributed back to employee wages and now with Obamacare in effect, it will limit hoteliers’ ability to build more properties and most importantly, employ more individuals. Many small business owners will have to redirect their organizational structure in which owners and general managers will have to start taking on roles which their employees were taking care of such as cleaning rooms and checking guests in/out. My idea of an American dream when I moved to the United States 17 years ago was to build more hotels, employ many individuals, and pump more tax dollars into our economy. Now, I am left with the decision to lessen my portfolio, decrease employees, and ultimately leading to a decline in tax dollars back to our communities.

RIKESH PATEL IN WASHINGTON, D.C., APRIL 2015

•

TAX REFORM I.R.C. SECTION 1031 LIKE-KIND EXCHANGES RULES •

Currently, I.R.C Section 1031 allows a property sellers to defer their capital gains taxes on a transaction that is for a similar “like-kind” property. In turn hotel owners like me are able to have the capital available after the exchange to further develop portfolios to invest in additional property growth increasing portfolios.

•

I personally believe that under the current Tax Code Section 1031 supports future development of our industry and I have used 1031 exchange in past mergers and acquisitions within our corporation enabling us to create more jobs and additionally boost both sales and lodging tax dollars. Our law makers are considering the elimination of the I.R.C. Section 1031 Like Kind Exchanges. Since the recession, many banks take cautious steps to lend to hospitality businesses due to risk. Rather, with a like kind exchange we (hoteliers) would have enough capital to re-invest in the American market.

NATIONAL LABOR RELATIONS BOARD (NLRB) THE EXPANDED DEFINITION OF “JOINT EMPLOYER” •

Currently, the NLRB is taking steps to expanding the legal definition of “joint employer.” This will put franchisor companies in the same prescribed employment liability that franchisees face within their businesses.

•

Within the hotel franchise business model the franchisees are the sole employer as they maintain exclusive control over employment decisions as the franchise model is a separate entity from franchisor companies.

•

Upwards of 80% of the franchised hotels in the United States are independently owned from the franchisor and of that percentage 70% of hotels are owned by Asian American hotel owners.

Personally, I will continue to fight against the NLRB with my active pursuits in Washington D.C. as franchisor companies would have to be compelled to take an active role within franchisee employment management and daily operations. This will ultimately cause franchisees like myself to lose independent control of our businesses. Franchisors are globally positioned where many of the companies are expanding more in Asia and Europe as other national governments are less involved within the franchise model allowing franchisors to have the ability to expand their brands outside of the United States. We as the hospitality industry must take active steps against the NLRB regarding Joint Employer because, there will be a time (soon) where franchisor companies will have less concentration in the American market leading to less development in our great nation.

ARHANOW

Alabama Restaurant Week SET FOR AUGUST 14 – 23, 2015

The Alabama Tourism Department is preparing for the annual Alabama Restaurant Week promotion.

Held each August, the campaign is aimed at highlighting local restaurants in the state. For a 10-day period, participating restaurants list their Alabama Restaurant Week special meal.

This year’s event is set for August 14th-23rd.

Last year 238 restaurants participated in Alabama Restaurant Week. The restaurants were located in 55 Alabama cities and towns.

The eight Alabama Tourism Department Welcome Centers distributed 30,000 Alabama Restaurant Week rack cards to visitors traveling in Alabama. The Alabama Tourism Department supports the event with a public relations release and social media campaign. The Alabama Tourism Department provides in-store material for participating restaurants. In addition, many cities have their own Restaurant Week promotional material in support of the Alabama Tourism Department’s efforts.

To qualify for participation, a restaurant must be locally owned and operated and/or a restaurant important to the tourism industry and located in Alabama. Most chain restaurants do not qualify. Alabama Tourism Department reserves the right to include or deny any restaurant. Restaurant must enroll through AlabamaRestaurantWeek.com and enter their specials before the beginning of the promotion. Restaurants can start enrolling in mid-June.

The Alabama Restaurant Week set price multi–course meal(s) of $10, $20 and $30 for dinner and $5, $10 and $15 for lunch excludes tax, tip and drink. A restaurant may participate in all three preset prices for both lunch or dinner, or just one or any combination. A restaurant does not have to participate in both lunch and dinner.

For more information on Alabama Restaurant Week, contact: grey.brennan@tourism.alabama.gov.

ARHA FOUNDATION RECEIVES $2,000 GRANT FROM LONGHORN STEAKHOUSE (DOTHAN AND TUSCALOOSA) The ARHA Educational Foundation (ARHAEF), was recently selected by the Longhorn Steakhouse locations in Dothan and Tuscaloosa to receive a $2,000 grant as part of the Restaurant Community Grants program from the Darden Restaurants Foundation, the charitable arm of Darden Restaurants. The annual grants program empowers each of the Longhorn Steakhouse locations to help award a $2,000 grant to support local community programs. The donation will enable ARHAEF to help high school students further their education in the restaurant and lodging industry.

“We’re proud to be able to support the ARHA Educational Foundation through our Restaurant Community Grants program,” said Stephanie Ghertner,

Director of the Darden Foundation. “Our team members are incredibly passionate about getting involved in their local communities, and this program enables them to do just that.”

The Darden Restaurants, Inc. Foundation is the charitable arm of Darden Restaurants, Inc. The Darden Foundation’s mission is to maintain a spirit of service and community engagement as defining characteristics of Darden’s family of restaurants – Olive Garden, LongHorn Steakhouse, Bahama Breeze, Seasons 52, The Capital Grille, Eddie V’s and Yard House. Since 1995, the Darden Foundation has awarded more than $71 million in grants to leading nonprofit organizations that align with its mission and community priorities. For more information, please visit www.dardenfoundation.com.

15

16

GOVERNMENT AFFAIRS

THE 2015 SESSION:

The Good, The Bad & The Ugly Only in Reverse Order

BY DEBORAH MILLER, Partner, Milller Development Group

THE UGLY: The 2015 session provided some dismal moments for all business groups here in Alabama as solutions to the grim financial state of the General Fund budget included taxes, taxes, and yes, more taxes.

Representative Steve Clouse, the House Chair of the General Fund Budget said it best, “You can’t put lipstick on a pig and call it pretty.�

Some of the taxes discussed such as the soft drink tax would severely impact ARHA members. ARHA joined in opposition to one of the tax proposals, a mandatory unitary combined income reporting bill.

Board member Wayne Reaves stated in one of the recent board meetings that this bill if passed, would hinder economic development, would create confusion rather than consistency in the tax code, and would be costly for business and the state. Still other taxes would adversely affect all of the people in Alabama including members of ARHA. At the time of this writing, there are only four short days remaining in the session and no sound solution to prevent a drastic shortage of state services including the court system, Medicaid, state troopers and on and on has yet to pass. Governor Bentley has said that he will veto a budget that does not fund essential services which results in another costly Special Session.

A proposal to allow for casino gambling and a lottery could not muster enough votes to pass during the session and the tax proposals to date failed to pass.

Overall, Alabamians and ARHA members can expect to possibly see services cut, fees increased, taxes proposed and a Special Session. The Special Session is sure to include hot tempers that were already boiling in the regular session. And, new proposals to fix the budget in a hot summer will certainly produce either the same taxes pushed in the 2015 session or other taxes.

THE BAD: First, there were over 1,000 bills that had to be reviewed and analyzed for industry impact during the 2015 session. This included attending subcommittees, committees and early morning and late night general sessions. Besides taxes and fees, the ARHA team stopped bills that would have added a tremendous burden to restaurants if menu labeling of catfish were to be required. We also stopped another bill that would require restaurants to inform patrons of the country of origin of seafood regardless if they knew or not; flying in the face of federal law.

Onerous data breach language that would directly impact hotels was also thwarted. Protections for employers that a vehicle tracking device is not a crime and continues to be authorized could aid many of our members in the delivery business.

THE GOOD: ARHA members were defended and represented throughout the 2015 session. We defeated the bad proposals outlined above and managed to skillfully aid in the passage of positive bills such as seven day sales alcohol bills and municipal options were also quickly passed so

as not to disrupt restaurants and hotels that relied on these bills and located in a particular area. There were an overwhelming number of local alcohol bills that will be voted on that could potentially add revenue to members and several areas passed bills to create entertainment districts (additional and existing).

The Department of Tourism remains autonomous at the time of the writing; important to all of our members. The defeat of state-wide minimum wage legislation was another important measure that could have devastated the industry.

More wins for ARHA included a bill that increased the amount that can be paid to a temporary employee without the person losing their unemployment compensation so there is more work-force available.

Also signed into law was another provision that increases the small claims court limit up to $6,000; less fees for the plaintiff and no attorney required.

ARHA also continued to forge relationships with key members of the legislature as well as Cabinet members and other long-time heads of agencies. Thanks to Bob Baumhower for hosting a Welcome Back to the Session party and allowing ARHA to cohost the event. Also, we participated with the ABC Board at a legislative reception and many of our members spearheaded the Tourism Bash. Finally, ARHA partnered with Longhorn Steakhouse (Tony Smith, Director of Operations) to host a luncheon for the entire Senate and staff in order to gain face-time and goodwill. With all of the bad and the ugly we did pretty darn Good.

ARHANOW

On May 28, the Alliance and Longhorn Steakhouse partnered together to serve the Alabama Senate and staff lunch at the Statehouse. Pictured from L to R: Jeff Miller, Partner at Miller Development Group, Mindy Hanan, President and CEO of ARHA, Max Johnson, Miller Development Group, and Shea Perkins, Director of Member Relations at ARHA.

17

18

ARHANOW

‘TIS THE SEASON FOR SHRIMP Alabama’s 2015 Shrimp Season is Now Open

Article by Chris Blankenship, Director of the Alabama Marine Resources Division and Program Administrator of the Alabama Seafood Marketing Commission

It is the height of the harvest season for shrimp in Alabama.

Shrimp is one of the most valuable and tasty seafoods found in Alabama’s coastal waters. The primary species of shrimp harvested in Alabama by order of abundance are brown shrimp, white shrimp, and pink shrimp. However, Alabama’s shrimp fleet travels the Gulf of Mexico and also harvests rock shrimp and royal red shrimp from waters beyond Alabama.

IN 2014, THE SHRIMP FLEET IN ALABAMA LANDED A TOTAL OF 17,673,000 POUNDS OF SHRIMP WITH A DOCKSIDE VALUE OF OVER $57,000,000.

The species which comprises the largest landings, brown shrimp, have a spawning peak in December or January and are ready for harvest in early to mid-June. The brown shrimp were designated the Official Alabama Crustacean by the Alabama Legislature in 2015.

White shrimp comprise the second highest landings and peak harvest for this species is in September through October.

Pink shrimp make up a much smaller part of the harvest and usually are most abundant in Alabama’s waters in the spring.

Royal red shrimp come from the deep waters of the Gulf of Mexico and have a salty and sweet flavor. They are my favorite. The quota for royal reds is only 337,000 pounds for the entire Gulf of Mexico so there are not as many on the market as there are white and brown shrimp. In order to protect the small shrimp until they reach a more desirable and

marketable size, the Alabama Marine Resources Division closes state waters until the shrimp reach 68 shrimp per pound. The waters usually close in late April and reopen in Early June. This size is not arbitrary. Years ago the shrimp industry was polled and it was decided that this size was the most desirable average size to meet the public demand in Alabama. Other states have other legal sizes based upon the desires of the shrimp industry as it developed in their respective state.

Over the years the shrimp industry has gone through several stages in Alabama. It began in the early 1900’s with the use of sailing ships and haul seines and progressed to the otter trawl which is commonly used today. Gradually, the number of vessels increased annually to the 1980’s, the peak of the industry. During this period of time opening day of shrimp season in Mississippi Sound and Mobile Bay looked like a land rush scene from the wild west as vessels lined up side by side waiting for the starting moment of the season to arrive. On some openings up to 1,500 vessels were estimated to participate.

The number of commercial shrimp fishing licenses during the 1980’s remained relatively constant at around 2,000 until 1990 when the numbers began to slowly decline. There had been considerable talk over the years

ARHANOW

the industry being over capitalized but the tipping point probably was the increased competition from the importation of foreign shrimp. By the early 2000’s imported shrimp began to flood United States markets and were low enough in price to drive down the price of native wild caught shrimp. With other costs of production rising, particularly fuel, the Gulf of Mexico shrimp fishing industry found itself suddenly struggling. A number of boats were tied to the docks and fell into receivership. Then Hurricane Ivan hit Alabama in 2004 and Katrina dealt an even more serious blow the following year. The number of boats in the commercial fleet was suddenly one third what it had been in 1989. Some people wondered if the industry would survive.

The shrimp industry has survived and the hard working men and women of the Alabama shrimp fleet are a proud bunch that enjoys

providing fresh Alabama product to restaurants, retailers and consumers. In 2014, the shrimp fleet in Alabama landed a total of 17,673,000 pounds of shrimp with a dockside value of over $57,000,000.

This is a testament to the tenacity and hard work of the shrimp fishermen in Alabama and perhaps evidence that the shrimp industry had been over capitalized.

Whatever the reason we are certainly happy that the Alabama shrimp resources are available for both human consumption and bait for enticing our many fine sport fish.

It is interesting to note that the number of recreational shrimp fishing licenses sold to Alabama residents though declining

somewhat since 1989 have continued to exceed 1,000 each year.

Many of Alabama’s citizens still find catching their own shrimp an enjoyable pastime whether it is for their freezers or to take fishing. For many this activity has become a family tradition.

In any case, the harvest of shrimp in Alabama is an interesting and valuable industry. If you’re not familiar with how these delectable animals find their way to your plate it would be worth your while to chat with a commercial fisherman to learn more about this rich part of Alabama’s cultural history. Give us a call if you’re curious. More information on the shrimp fishery in Alabama can be found at www.eatalabamaseafood.com .

19

20

ARHANOW

Alabama Tourism Proclaims 2015 “The Year of Alabama Barbecue”

T

he Alabama Tourism Department is celebrating all things barbecue in 2015 with The Year of Alabama Barbecue.

The tourism campaign will focus on Alabama’s barbecue heritage, award-winning restaurants and talented pit masters. Highlights of the campaign include the website www.alabamabbq.com, a new smart phone app that alerts users when they are getting close to one of the state’s top barbecue restaurants, a photo exhibit of legendary pit masters, a new documentary film about the state’s barbecue culture and the announcement of the first inductees into the Alabama Barbecue Hall of Fame.

The website www.alabamabbq. com helps travelers discover some of the state’s best places for ribs, pulled pork and chicken barbecue. The website features a barbecue themed road trip and has a calendar listing of top barbecue events across the state including the Smoking Railroad Street BBQ Cook-Off in Elkmont on June 1920, the Shelby County Shindig & BBQ Cook-Off in Columbiana on July 18, the Riverfest Barbecue Cook-Off in Decatur on Sept. 11-12 and Smoke on the Water in Guntersville on Oct. 3.

The website also links to the new smart phone app “Alabama BBQ Trail” that can be downloaded for free and has information on more than 75 barbecue restaurants in 52 cities and towns across the state. The app has background on each of the restaurants and their best dishes. It will also allow users to set an alert so their phone will notify them when they are within 20 miles or less of one of their chosen barbecue spots. The app is based on the book Alabama Barbecue: Delicious Road Trips that was released last fall and is available at Books-A-Million and online at Amazon.com.

“A recent survey revealed that the highest percentage of restaurants in Alabama are barbecue versus those in any other state. What we are doing with The Year of Alabama Barbecue is celebrating our barbecue heritage and making our state a destination for barbecue lovers across the country,” said Lee Sentell, state tourism director.

The first inductees of the Alabama Barbecue Hall of Fame will be announced this summer. “The restaurants being inducted into the hall of fame have all been open for at least 50 years and include some of the most recognized names in barbecue,” Sentell said.

A “Masters of Alabama BBQ” photo exhibit focusing on 26 popular Alabama barbecue chefs and their favorite dishes will tour top barbecue festivals across the nation beginning with Memphis in May. Accompanying the photo exhibit will be the new 57 min. documentary film titled “Q- Alabama’s Barbecue Legends” that features interviews with barbecue greats like John Bishop, Jr. from Dreamland, Don McLemore and Chris Lilly from Big Bob Gibson, Nick Pihakis from Jim ‘N Nick’s, Van Sykes from Bob Sykes and many others.

Some of the cities and restaurants that will be featured during The Year of Alabama Barbecue include: Albertville- Wilsons’s; AnnistonBetty’s; Argo- Southland; AthensLawlers; Auburn- Byron’s Smokehouse, Price’s Barbecue; Bessemer- Bob Sykes; Billingsley- Jim’s Highway 82; Birmingham- Full Moon, Jim ‘N Nick’s, Rib-It-Up; Blount Springs- Top Hat; Calera- Fred’s Small Time, Tin Top; Clay- Barbecue Stop; Cullman- Johnny’s; Decatur- Big Bob Gibson, Smokey C’s; Dora- Leo & Susie’s Famous Green Top; Dothan- Dobb’s, Smokey Joe’s, The BBQ Shack, Tib A Dor’s Station; Elba- Ranch House; Enterprise- Big Daddy’s; EufaulaPhil’s; Fayette- Sam’s Smokehouse; Florence- Bunyan’s, Dick Howell’s, Singleton’s, Smokin’ on the Boulevard; Foley- Down South; Gadsden- Pruett’s; Georgiana- Kendall’s; Greenville- Real Pit; Gulf Shores- Hog Wild; Hartselle- Pig Stand; Heflin- Marie’s; Hollywood- Mud Creek; Homewood- Demetri’s, Saw’s.

Huntsville- Gibson’s, Granville’s Gourmet, Little Paul’s; Irondale- Golden Rule; Leeds- Rusty’s; Leesburg- Tim’s Walk Hard; Lincoln- R&B; Madison- Chuck Wagon, The “Old” Greenbrier Restaurant; Midland City- Webb’s 231; Mobile- Cotton State, McMillan, Dick Russell’s, Saucy Q, The Brick Pit; Montgomery- Brenda’s, Sam’s; Moody- Bluegrass; Muscle Shoals- Brooks Barbecue; New Market- New Market BBQ; Northport- Archibald’s; Opelika- Chuck’s; Ownes Cross Roads- Big Cove; Pell City- Butts to Go; Prattville- Fat Boy’s; Selma- Hancock’s, Lannie’s; Summerdale- L.A. Barbecue; Troy- Hook’s, Bar-B-Q House; Tuscaloosa- Archibald & Woodrow’s, Moe’s, Dreamland; Vestavia- Miss Myra’s Pit; WetumpkaChamps, Smokin’s.

More information about The Year of Alabama Barbecue can be found online at www.alabamabbq.com.

THE VOICE OF

Alabama’s Restaurant & Hospitality Industries Why Join ARHA? The Alabama Restaurant and Hospitality Alliance (ARHA) represents over 1,200 members including restaurants, lodging, tourism, and hospitality service companies.

The foodservice, hospitality and tourism industries are Alabama’s second-largest employer--making our members the cornerstone of the Alabama community and economy.

We are dedicated to protecting and promoting restaurants and lodging in our state—making membership a small investment that reaps big rewards for your business and the entire industry.

Membership Benefi ts Include: •

Legislative and Regulatory Advocacy

•

Education and Training Programs

•

Industry Information Resource

ServSafe Training

Workers’ Compensation Insurance

Discounted ServSafe classes and training materials for food, alcohol and allergen safety. Comply with Alabama safety regulations while saving money.

Offers members-only competitive pricing for workers’ compensation insurance and the possibility to receive annual dividends.

Credit Card & Payroll Processing

United Healthcare

Ask your Heartland sales rep about the low, simplified pricing options for ARHA members.

Group health insurance plans at exclusive members-only discount rates. Visit www. restaurant.org/healthcare for more info.

Office Supply Discount Program

Healthcare Savings Program

Members can save up to 80% off preferred products, and at least 15% off the 3,000 most commonly used products.

Offers members and their families access to prescription drug discounts and healthcare services. Members can request as many enrollment cards as needed.

BMI Music Licensing Discount

Workforce Recruitment Solutions

Stop paying full price for music licensing fees. ARHA members save up to 20% on BMI music licensing fees. Visit www.BMI. com.

Find the right employee for your business.

ARHA members receive a 25 percent discount on CareerBuilder postings.

•

Meetings and Networking Opportunities

•

Email Newsletters and Alerts

•

Quarterly Magazine

•

Stars of the Industry Awards

Custom Websites and Online-Ordering Systems

•

Atlanta Foodservice Expo Free Admission

Transform your restaurant’s digital presence— OCTOBER offers members custom website options, online-ordering 19-20, 2015capabilities and social media Georgia World Congress Center tracking with discounted rates.

(regularly $50 per person)

•

Advertising Opportunites & Savings

•

Two Email Blasts per year for Allied

•

Local Chapter Membership

•

Full range of membership benefits with:

SAVE THE Members DATE!

Free Admission & Exhibitor Discounts Everything to make your run ARHAoperation members

receive free admission CLEANER. toFASTER. the Atlanta Foodservice Expo including BETTER. TASTIER. seminars. Allied members 20+ educational also receive a discount on exhibitor space.

AtlantaFoodserviceExpo.com

Email Marketing Solutions Members can send up to 500 FREE email messages a month with a 10 percent discount on plans with no set-up fees.

Culinary Management Program A two-year high school program that unites the classroom and industry to develop tomorrow’s restaurant and foodservice leaders.

ARHANOW

22

WELCOME. New Members Beauregard’s Huntsville Burgerfi Auburn Cook Station Grill & Grocery Montgomery Cove Bar & Grill

Gulf Shores

ellenJAY Stylish Events + Sweets Mobile Fuzion Asian Bistro

Ft. Mitchell

Master Joe’s

Orange Beach

New Light Chinese Restaurant Dothan New Orleans Fry House Tuscaloosa Papa Murphy’s Pizza Mobile Southern Satellite Team (Allied)

Biloxi, MS

Saza’s Serious Italian Food Montgomery Shrimp Basket

Gulf Shores, Evergreen, Bay Minette ,

Mobile, Montgomery, Orange Beach,

Tuscaloosa, Foley, Auburn & Birmingham

Super Canton House Dothan Tuscaloosa Hospitality, LLC (Lodging) Tuscaloosa Two Brother’s New Orleans Kitchen Foley

Send Us Your News & Photos CHANGE JOBS? ENTER A COMPETITION? HOST A SPECIAL EVENT?

© 2015 Alabama Power Company

WIN AN AWARD?

© 2015 Alabama Power Company

W With reduced cleanup time, lower maintenance cost, and longer equipment life, electric cooking gives you a more efficient and cooler kitchen. When you add in faster preheating, faster recovery and less product shrinkage, you’ll see how electricity gives you the power to save while giving your menu the preparation it deserves. Call 1.888.430.5787 to learn more about the benefits of electric cooking.

USFOODS.COM