FRL July/August 2014

ANNUAL BEVERAGE EDITION • ISLAND OASIS • RECIPES

O F F I C I A L P U B L I C AT I O N O F T H E F LO R I DA R E S TA U R A N T & LO D G I N G A S S O C I AT I O N

Emeril Lagasse to Make Special Appearance at September’s Florida Show

CHAN COX

HIGHLIGHTS

KEY WEST SONGWRITERS & south walton beaches wine & food festival

WINE TIPS

INTERVIEW

Emeril On Florida Hospitality

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250+ State Associations

F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

F ROM T H E C H A I R M A N ’ S DE SK

AT THE LOCAL LEVEL

Getting Involved the Best Way to Stay “Off the Menu”

I

am sadly reminded how things can change so much in an instant. The Ritz-Carlton Amelia Island family has lost one of our loved ones. Chef Thomas Tolxdorf, our Executive Chef, over multiple restaurants and banquet, passed away recently. He was the force behind the transformation of our signature AAA Five Diamond restaurant, Salt. He will be sorely missed by all who knew him.

The FRLA Summer Board Meeting at the historic Breakers was an energizing and informative gathering of our Board.

In addition to spending time with top leaders and friends in the industry, our meetings were relevant and covered topics important to Florida's hospitality industry like: short term online rental markets, terrorism risk insurance reauthorization, data security / privacy and more. From Government Relations to our FRLA Chapter meeting, the Education and Training Committee and everything in between, the meetings were very well-attended and detailed in delivery.

It is impressive to note that the Education and Training Committee was standing-room only and offered an engaging informal roundtable with several industry CEOs. In addition, we heard from gifted speakers who offered insight into issues of the day that impact our industry.

A big ‘thank you’ to our professional staff who planned and provided such a well-orchestrated meeting, and this meeting really delivered for all who attended.

If you haven't been to a FRLA meeting recently, you should really make an effort to get to our next one. In fact, our next Board meeting will be held in conjunction with the Florida Restaurant and Lodging Show in Orlando, Florida, September 7 - 9, 2014.

Attending the Board meeting and walking the Show floor will be an excellent step for you to re-energize your business.

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James E. McManemon, Jr.

The Show, under new management with Urban Expositions, is going to be fantastic. Chef Emeril Lagasse will be in attendance and will be certain to jazz things up on the floor. The educational component of the Show also will be a big draw, and I highly recommend you attend many of the informative programs that will be offered.

Throughout the year, I have been traveling to FRLA chapters all over the state to learn what is happening at the local level.

I just returned from attending the Business Council meeting in Ft. Lauderdale with Carol Dover. The feedback from all of these meetings has been awesome.

So many chapters are hosting innovative events and becoming involved with their local industry, governmental affairs and community. It is so encouraging to see members become familiar with their local policy-makers to ensure they fully understand the implications of their decisions for our industry.

As the old saying goes, “If you’re not at the table, you’re on the menu.” I urge you to continue to get other hoteliers involved and also visit other chapters when traveling to get a glimpse of what is going on with sister chapters as well as benchmark other areas.

Since its inception, this program has grown more each year.

It is a can't miss event, and I look forward to seeing you there.

Become familiar with local policymakers and make sure they understand the implications of heir decisions.

– James E. McManemon

2014 Chairman of the Board Florida Restaurant and Lodging Association

F LO R I DA R ESTAU R A N T & LO D G I N G

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contents JULY/AUGUST 2014 • WWW.RESTAURANTANDLODGING.COM

12 Emeril: Creating Memorable Dining Experiences Carol Dover recently had an opportunity to talk with Chef Emeril Lagasse about Florida’s hospitality industry and shares their conversation with FR&L readers in this interview.

16 FRLA Sponsors Key West Songwriters Festival Grammy-nominated songwriters gave memorable performances at the 19th annual Key West Songwriter’s festival. FRLA helped bring five days of well-crafted songwriting to the idyllic island in conjunction with BMI.

22 Beverage: Summer Sipping Craft Cocktails Emeril’s Tchoup Chop, the upscale Asian-Polynesian eatery from renowned Chef Emeril Lagasse, recently launched several updates to their fresh cocktail menu. This new menu includes a blend of signature cocktails and tiki classics. Recipes included!

DEPARTMENTS

1 3 4 5 6 7 8 10 15 18 19 19 20 25 27 28 31 32 IBC

From the Chairman’s Desk Getting Involved Keeps Us “Off the Menu” Food for Thought FRLA Programs, VISIT FLORIDA Receive Positive Funding FRLA Summer Board Meeting Photo Highlights Food Safety Conference on Food Protection at the Buena Vista Palace Marketing VISIT FLORIDA Marketing Dollars Well Spent FRLA Annual Golf Tournament Sept. 10 at ChampionsGate Trade Show Meet the Staff of the Florida Restaurant & Lodging Show Chefs That Sizzle Chef David Gwynn, Cypress, Tallahassee Movers & Shakers Governor Scott Signs CST Bill Festivals SoWalWine Festival Raises Millions for Children's Charities A La Carte Floridagram, FloridaDisaster.org, Cool Apps, Cool Web Pages Event Calendar 2014 FRLA Corporate Calendar of Events CEO Profile John Horne, President, Anna Maria Oyster Bar Island Oasis Frozen Beverage Mixes Make It Easier for You Wine Tips Restaurant Wine Pricing | Chan Cox Alcohol Compliance Florida’s Habitual Drunkards’ Law FRLAEF ProStart National Competition Florida Team Places 9th Membership 2014 Regional Directors’ Territories SafeStaff Food Manager Training & Testing Schedule Cover photo courtesy Food Network

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F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

FO OD FOR T HOUGH T

CHAIRMAN

James E. McManemon, Jr. The Ritz-Carlton, Amelia Island VICE-CHAIR

Don Fox

Firehouse Subs, Jacksonville SECRETARY-TREASURER

Gregg Nicklaus

Sirata Beach Resort, St. Pete Beach DIRECTORS

Lino Maldonado

ResortQuest, Fort Walton Beach

Chau Nguyen

Kobe Japanese Steakhouse

Pam Avery

Quorum Hotels, Tampa IMMEDIATE PAST CHAIR

Andrew Reiss

Andrew’s Downtown, Tallahassee PRESIDENT/CEO

Carol B. Dover, FMP EDITOR

Susie R. McKinley EMAIL: EDITOR@FRLA.ORG

M AG A ZINE

PUBLICATION MANAGER

John M. Baker

john@restaurantandlodging.com ADVERTISING

Leslie L. Baker

850-545-5023 • leslie@restaurantandlodging.com PUBLISHED BY

DestinCom 1334 TIMBERLANE RD., TALLAHASSEE, FL 32312 Phone: 850-545-1362 • Fax: 850-907-8245 Florida Restaurant & Lodging magazine is the official publication of the Florida Restaurant & Lodging Association, Inc. (FRLA). FRLA reserves the right to accept, modify, or reject any and all content submitted for publication, whether paid or otherwise, solely at its discretion. Unless otherwise expressly indicated, FRLA does not endorse or warrant any products or services contained herein. In addition, unless otherwise expressly noted, the opinions expressed herein are those of the authors and not necessarily those of FRLA, its directors, officers, members, or staff. Content submissions may be made to the Publisher’s Office by regular mail or by e-mail. Please note that submitted materials will not be returned.

FRLA Headquarters 230 S. Adams St. Tallahassee, FL 32301 850/224-2250 Fax: 850/224-9213

Publisher’s Address 1334 Timberlane Rd. Tallahassee, FL 32312 850/545-1362 Fax: 850/907-8245

FRLA Programs, VISIT FLORIDA

Receive Positive State Funding

By CAROL B. DOVER

T

Carol B. Dover

he 2014 Legislative Session wrapped up on May 2 and on behalf of the FRLA, thank you to all those who worked tirelessly to keep our industry thriving. A special thank you to all who attended our annual Tourism Day in Tallahassee.

This year, we received $500,000 from the Department of Business and Professional Regulation’s Hotels & Restaurants trust fund to work with VISIT FLORIDA on an intrastate marketing campaign to promote tourism.

VISIT FLORIDA also received an additional $10.5 million next fiscal year, growing their annual budget to an all-time high of $74 million. Our beloved Hospitality Education Program (HEP) also received $706,698 in funding this year to continue providing hospitality industry training and transition programs through Florida’s public school system to high school students.

Our annual Marketing/Operations Summit is scheduled for Tuesday, July 29 through Wednesday, July 30, 2014, at the Hilton Tampa Downtown. In an ever-evolving industry, it is imperative our members stay current on best practices, and FRLA’s Marketing/Operations Summit is truly an experience that will assist in exploring new business trends.

This year’s Summit will be headlined by Chef Robert Irvine, Host of the Food Network's "Restaurant: Impossible," and Anthony Melchiorri, Host of the Travel Channel’s “Hotel Impossible.” We also will be featuring world-class presenters from Coca-Cola, Firehouse Subs, Bloomin’ Brands, Wyndham Vacation Rentals, Tijuana Flats and more. Mark your calendars, because this is an event you and your business cannot afford to miss.

I recently had the pleasure of spending time with celebrity chef and entrepreneur, Emeril Lagasse. We discussed one of his restaurants in particular, the Tchoup Chop located at the Royal Pacific Hotel at Universal Studios in Orlando. He enlightened me about the recent renovations the restaurant has undergone and about the hiring of a new chef!

In addition to his many endeavors, Emeril Lagasse is the host of Emeril’s Florida, now filming its third season. Sponsored by FRLA and VISIT FLORIDA, the show highlights member establishments as seen through the eyes of Emeril with a focus on food, cooking, events and activities around the state.

He also spent some time with FRLA's ProStart students, sharing his experiences and offering up some words of wisdom with our next generation of restaurateurs. Mark your calendars now for the September 7-9 Food Show in Orlando to have the opportunity to meet this famous chef and wonderful friend of our hospitality industry!

Ad Rates and Submission Guidelines at www.RestaurantAndLodging.com Florida Restaurant & Lodging magazine (USPS 002-629; ISSN 104403640) is published bi-monthly. FRLA Members receive this publication as part of their membership dues. Non-members receive it as a marketing and promotion effort to inform the Florida foodservice and lodging industry of efforts made on its behalf by FRLA. Printing and mailing services: Boyd Brothers Printing, Inc., Panama City, FL.

— Carol B. Dover, FMP President and CEO of the Florida Restaurant and Lodging Association

Address changes may be sent to: FRLA, PO Box 1779, Tallahassee, FL 32302 or via email to susana@frla.org. Subscription address changes (digiww w.Res t au ra natt A nd Lodgi ng.co m tal or US Mail, can be made www.RestaurantAndLodging.com, and click the Manage Subscription tab.

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F R L A S U M M E R B OA R D M E E T I NG

John Monetti (Columbia Restaurants), Angela Borthwick (Zenith) and Representative Jim Boyd.

Karla Morales and Tim Sapp (Pinnacle), Former FRLA Chair Bruce Craul and Debbie Craul had a great time!

FRLA President and CEO, Carol Dover, Erica Gordon (Hilton), Joe Violi (Casa Marina and The Reach), Susan Dabney, Marianne and Martmut Stauss.

NRA President and CEO, Dawn Sweeney and FRLA Chairman James McManemon spent a few minutes talking after the Board meeting.

Tom Petersen, Felix Lopez and Wray Switzer (Ecolab Pest Elimination), Luis Ruvalcaba (BJ's Restaurants), and Toby Sullivan (CSC).

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F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

FO OD S A F E T Y

The Conference for Food Protection meeting at the Buena Vista Palace was a success!

Conference for Food Protection a Success!

T

he Conference for Food Protection (CFP), recently met in Orlando at the property of FRLAmember Buena Vista Palace Hotel and Spa. The CFP is the foundational US retail food safety policy body, comprised of stakeholder members from all segments of the food industry; local, state, and federal regulators; and academic and consumer interests. The CFP convenes biennially to develop consensus food safety policy recommendations to the FDA for inclusion in the Model Food Code. FRLA was a top level sponsor and member of the Host Committee for the CFP 2014 Biennial Meeting.

The Buena Vista Palace was a splendid location for the meeting, and by all accounts, the meeting had over 450 attendees; the largest CFP attendance ever.

In 2016, the CFP will meet in Idaho.

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Assistant Director of Food Safety for FDACS, Lee Cornman speaks to the CFP

F LO R I DA R ESTAU R A N T & LO D G I N G  

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M A R K E T I NG

VISIT FLORIDA Marketing Dollars Well Spent

By CAROL B. DOVER, President/CEO, FRLA

O

n behalf of the Florida Restaurant and Lodging Association, the Partnership for Florida Tourism and Florida's hospitality industry, I am pleased to announce VISIT FLORIDA has been funded by the Florida Legislature and Governor Rick Scott at the unprecedented level of $74 million for the year 20142015.

Marketing dollars spent to promote Florida tourism are dollars well spent. According to VISIT FLORIDA, every 85 visitors to the state supports one tourism job, with the Florida tourism industry employing nearly 1.1 million Floridians.

Additionally, visitors to Florida spend an average of $209 million dollars per day. Talk about heads in beds! In 2013, visitors to Florida spent 550 million nights in our great state.

VISIT FLORIDA

maintains that for every dollar spent on promoting Florida tourism, the return on investment is $177 in tourism spending and $11 in new sales tax collections.

Historically, the economic impact of Florida's tourism industry has been a major player in Florida's economy. Tourism spending, tax revenue 6  J U LY/AU G UST

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generated by tourism, and tourism related employment are critical to keeping Florida's economy afloat (see chart). With this in mind, we want to thank Governor Rick Scott for his leadership in spearheading this important initiative.

Governor Rick Scott has established a goal of 100 million visitors to Florida for 2014, and with preliminary numbers of 94.3 million visitors to Florida in 2013 we are well on our way to achieving that goal.

In fact it appears that the first quarter of 2014 may just have the momentum that it will take to get to 100 million visitors to Florida this year. The first quarter of 2014 is the biggest quarter for tourism in our State's history.

Florida Tax Watch, an independent, nonpartisan, nonprofit institute, has noted that 100 million visitors to Florida would truly benefit our economy.

The numbers revealed by Tax Watch are impressive (see chart).

The Governor's strategy is clear and successful.

Dollars spent promoting Florida to travelers will push the Sunshine State to being the Number One vacation destination in the world.

Historic Visitor Estimates (in millions)

Year

Domestic

Overseas

Canadian

Total

2002 2003

67.9 68.7

4.4 4.2

1.6 1.7

73.9 74.6

2004 2005

73.4 77.2

4.4 4.4

1.9 2

79.7 83.6

2006 2007

77.6 77.3

4.1 4.7

2.1 2.5

83.9 84.5

2008 2009*

76.1 71.2

5.2 7.0

2.9 2.6

84.2 80.9

2010 2011 2012

71.2 74.7 77.6

8.0 9.3 10.4

3.1 3.3 3.6

82.3 87.3 91.5

2013**

79.5

11.1

3.7

94.3

* VISIT FLORIDA changed its visitor estimation methodology; therefore, estimates made prior to that year are not directly comparable. ** preliminary, subject to revision

Historic Economic Impact of Florida's Tourism Industry Year 2002 2003* 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013

Tourism Spending $51.1 billion $51.5 billion $57.1 billion $62.0 billion $65.0 billion $65.5 billion $65.2 billion $60.9 billion $62.7 billion $67.2 billion $71.8 billion $76.1 billion

Tax Revenue Generated by Tourism $3.0 billion $3.1 billion $3.4 billion $3.7 billion $3.9 billion $3.9 billion $3.9 billion $3.7 billion $3.8 billion $4.0 billion $4.3 billion $4.6 billion

Tourism Related Employment 862,900 874,700 920,700 950,600 964,700 991,300 1,007,000 973,800 988,600 1,016,600 1,057,700 1,096,700

Notes: Tourism spending refers to tourism/recreation taxable sales, which is the portion of total statewide taxable sales most influenced by tourism.

Tourism related employment is the number of persons employed by the tourism industry, which is an average of each month of the year. * DOR revised this calculation to include 12 kind codes versus 14.

F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

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T R A DE SHOW

Florida Restaurant & Lodging Show

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NEW EVENTS/FEATURES •

Join Chefs Emeril Lagasse and Ryan Vargas of Tchoup Chop for our featured culinary demonstration, showcasing the local and seasonal offerings of Florida. Make your plans now to attend on Monday, September 8 at 1:00 pm.

•

Fresh from Florida Pavilion, where you’ll come face-to-face with the dedicated family farmers, fishermen and purveyors who have made Florida a leading supplier of food and agricultural products. Taste for yourself all the high-quality products produced in Florida — from produce to seafood to a rainbow of specialty products.

•

Where Breakthrough Ideas Are Found!

ROAM Food Truck Academy. Learn what’s Trendshappening Experience in this * Food hot market segment. This one-day fast track mini Roam Food Metz Foodservice Forum Truck Academy will give you all * theFerdinand fundamentals you’ll need to New Product Gallery launch a successful mobile food*business.

Learn from national experts about business planning, Multi equipment, Unit Operator Alliance * permitting, production and food ideas, profits, sales and marketing.

ACF Culinary Competitions * will come together to share Food truck and restaurant owners 500 Leading Vendorsin the their experiences and to give you the best information * Over industry. Also network and learn from mobile food service And, Much, More! * providers who will give you a leg-up in launching. This special restaurant edition will give restaurant owners everything you need to launch an extension of your already successful business. Come and learn from other restaurant owners who have gone mobile and County won’t go back! Mobile and September 22–24, 2013 | Orange Convention Center catering | Orlando, FL branding are sure to take your business to the next level!

•

•

Presenting:

EXPANDED •

Light up the night and network like crazy at the Florida Restaurant and Lodging Association’s Party September 8! Join the fun at BB King’s Blues Club at Pointe Orlando and meet and mingle with foodservice industry leaders.

Sponsored by:

Produced & Managed by:

HOT EDUCATION PROGRAM TOPICS • • • •

Food Safety Modernization Act Farm-to-Table How to Navigate the Affordable Care Act Foodservice Council for Women NRA’s Fast Casual Council

OPERATIONAL EXCELLENCE •

Featuring:

Taste ALL the flavors under the sun at our EXPANDED Food Trends Experience! More than 100 producers and purveyors will guide you through a tasting tour of the very latest trends in local and sustainable meat, seafood and produce; allergy aware and gluten-free; super-grain alternatives; multi-ethnic; ® GAIN Akid-friendly, FRESH PERSPECTIVE YOUR BUSINESS healthy, organic andON artisanal products. Plus there will bewww.flrestaurantandlodgingshow.com interactive, entertaining education at the Food Trends Experience Culinary Demonstration Theater.

Catch some rays and network some more at the FRLA’s Bob Leonard Golf Classic September 10. Key players from the nation’s top restaurants and hotels—chains and independents—return year after year for this exciting tournament. It’s always a sell-out, so reserve your spot early!

•

Monday, 2:30-3:15 pm: Driving Service & Sales Through the Guests’ Perspective - A panel discussion that will identify the successful methods being used by today’s best. Chau Nguyen (Kobe Steakhouse) and Art Welhueter (Cheddars) will face serious questions from some of today’s smartest guests (Secret Shopping Panel - 3 or 4 guests).

Sunday, 11:15 am-12:15 pm: 9 Leadership Traits Required for Success in the Hospitality Industry, presented by Darren Denington, Service with Style Hospitality Group

FRANCHISE • •

Sunday, 2:30-3:15 pm: How to Franchise Your Restaurant, presented by Tom DuFore of Franchise Marketing Systems Monday, 12:30-1:15 pm: Franchising in Airports 101, presented

by Airport Revenue News

NEW CONTENT

MARKETING

•

•

Ferdinand Metz Foodservice Forum, the gold standard in foodservice education. Learn from leading practitioners how to cut your costs, develop a high-producing team, deliver stellar guest experience and boost profits as you choose from more than 30 eye-opening sessions.

BACK BY POPULAR DEMAND •

The American Culinary Federation Competitions. This year’s competitions include: The USA Culinary Cup Challenge Team Competition; the Taste of Elegance Pork Signature Recipe Competition; the Shrimp Signature Recipe Competition and Florida Pastry Challenge: Florida’s Farm to Table. Watch as top chefs compete for prizes totaling more than $30,000.

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Sunday, 11:30 am-12:15 pm: Ignite Your Sales Immediately through the Power of Word of Mouth, presented by Joel Cohen, RestaurantMarketing.com

MAXIMIZE PROFITS •

•

Sunday, 3:30-4:15 pm: 7 Simple Systems to Control Your Food Cost and Explode Your Profits, presented by David Scott Peters, TheRestaurantExpert.com Tuesday, 3:30-4:15 pm: The Secrets to Holding Your Management Team Accountable, presented by David Scott Peters, TheRestaurantExpert.com

PLUS! Sessions by Fishbowl, Peter Karpinski, Technomic F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

T R A DE SHOW

Meet the Florida Restaurant and Lodging Show’s Management Staff from Urban Expositions

Top 10 Florida Tourism Statistics #

A

Ron Mathews, Vice President s Industry Vice President at Urban Expositions, Ron Mathews is responsible for the Restaurant and Foodservice portfolio of events including the Florida Restaurant and Lodging Show, International Restaurant and Foodservice Show of New York and the Western Foodservice and Hospitality Expo. He leads a team of 11 from Shelton, Connecticut, where the sales, marketing, conference and operations functions manage the events on a day-to-day basis. A 19-year veteran to the exhibition and conference industry, Ron has played a leadership role in many events across several industries including Restaurant and Foodservice, Manufacturing, Technology, Finance, Telecom, and others.

Ron was introduced to the restaurant and foodservice business through a family enterprise as dairy distributor in Connecticut servicing 350+ restaurants where he was tasked with new business development.

“When you’re waking at 3 a.m. and all your attention is toward servicing restaurant owners and chefs, you learn how hard they work and how much passion they have for the sector they are in,” said Matthews. “To later take that experience with everything I have learned running the Restaurant Shows – and add a strategic partner like Ferdinand Metz CMC – I can say it’s been an exciting opportunity. I am lucky to have built the relationships I have,” he continued.

Glenn Celentano, Director of Sales & Operations

1

reco Florida welcomed a

#

=

On any given day, Florida has

2 1. 7

rd

million visitors

94.3

million visito rs in 2 0 1 3

More people than live in different U.S. states and the District of Columbia

12 ND NH

HI

AK

SD

DE

#

7

5 50 550

Andrea is responsible for the multi-channel attendee and exhibitor marketing campaigns and assists in developing strategic partnerships to drive growth and customer satisfaction.

million a day

Visitors spent nearly 550 million vacation nights in the Sunshine State in 2013

million

Every 85 visitors to the state supports one tourism job

8855 = 1 Tourism generates 23 percent of the state’s sales tax revenue

#

Michael Weiner, Show Manager

8

23 %

9

Nearly million Floridians are employed in the tourism industry

Michael's focus is growing the show into the premier regional event in the country.

Anthony Luciano, Operations Manager

5

$

Glenn oversees all sales and operational aspects of Urban Expositions’ foodservice event portfolio and is a very recognizable name throughout the industry in these regional markets.

Andrea Tencza, Director of Marketing & Conference

ID

209

4 $76.1 7 6.1 6

MT

An average of

billion in 2013

#

VT RI

3

#

Florida visitors spent a record

#

ME

WY

#

#

Anthony provides a wealth of knowledge to assist exhibitors with smooth exhibit display move-in and move-out. He handles all conference, show floor and special event logistics and management.

1.1

30

=

14.5 % of working Floridians

Samantha Grimaldi, Conference & Marketing Manager

Samantha’s role includes managing the Ferdinand Metz Foodservice Forum, along with management of all special events including the Culinary Demonstration Theater.

Lauren Dabb, Key Buyer Manager and Division Administrator

Lauren plays a key role in marketing the event, specifically website and email marketing; producing the Official Show Directory and online exhibitor directory.

Julianne Homola, Office Administrator

Julianne is one of the newest members of the Urban Expositions team and has quickly assumed financial responsibilities and account management of the foodservice events. w w w.Res t au ra n t A nd Lodgi ng.co m

#

10

Florida welcomed international visitors from 186 countries in 2013

Visit SunshineMatters.org the official blog for Florida tourism.

186

countries

We’re on our way to becoming the No. 1 travel destination in the world.

For more in information, information inf formation ormation contact ormation, contact the VISIT VISIT FLORIDA FL FLORI F LORID LORI ORIDA ORI DA A research department department tment at research@VISITFLORIDA.org research@VISITFLORI research@VISITFL research@VISITF LORI ORIDA ORI ORID DA DA.org A.org .org

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Chef David Gwynn Cypress Restaurant Tallahassee

Chef David Gwynn and his wife, baker extraordinaire Elizabeth, own and operate Cypress Restaurant in hometown, Tallahassee, Florida. David grew up in the culinary world, filling the gaps wherever needed in his mother’s restaurant and catering business.

After earning a degree in marketing from The University of West Florida, David nine-to-fived it for a few years in sales and marketing working for a wine and beer distributor. During that time he realized that food, wine and cooking were passions that can pay the bills. Faced with the question, “What’s the best way to get from a small potatoes cook to a professional chef?" he decided to attend culinary school.

David graduated from the prestigious Culinary Institute of America, during which time he apprenticed at regionally acclaimed Criolla’s in Grayton Beach. Two days after graduation, David began working through the ranks of nationally recognized Chef Dean Fearing’s kitchen at the Mansion on Turtle Creek in Dallas, Texas.

In 1999, the chef and his wife returned home to raise their boys close to family and to open Cypress Restaurant. Entering its fifteenth year, Cypress is recognized as a culinary leader in the northwest Florida Panhandle. They are a member of Florida Trend Magazine’s Golden Spoon Hall of Fame.

Chef David and Elizabeth Gwynn

Please describe your restaurant concept(s).

Offering genuine hospitality, attentive service, and exceptional food, Cypress strives to provide and maintain traditional southern values. We believe that a good meal along with the feeling of being part of a community makes us complete. At Cypress you aren’t our patron, but our guest.

What influences your cooking style?

Local ingredients, the seasons and whatever inspires me at the moment; be it my appetite, a particular cooking method or ingredient or the desire to step outside my comfort zone.

What region(s) inspire your menu?

Tallahassee is in a great location because of deep southern influences like grits and greens while our close proximity to the Caribbean gives us loads of seafood and tropical fruits. In addition, we see similar ingredients as some Mediterranean countries so you will see those influencing my cooking as well.

Your restaurant, Cypress, offers several craft beers. Can you give readers food and beer pairing tips?

Think of pairing craft beer with food as you would wine lighter style beers with lighter style fare and the same for heavier beers with heavier foods. Most importantly, be open to experimentation and have fun with it!

HotChef?

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Are You Considered Among Florida’s Hottest Chefs?

J U LY/AU G UST 2014

Know a chef who is creating a buzz with innovative cuisine, exceptional presentation or fresh new ideas?

FRLA wants to tell the state about them in a bi-monthly feature in FR&L Magazine. Submit your favorite chef du jour to editor@frla.org. Please include a brief explanation of why your submission should be considered one of the hottest chefs in Florida. Be sure toF LO include restaurant and contact information.

R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N Submissions will be featured in FR&L Magazine as Chefs That Sizzle!

Please describe some of your most popular menu items.

Sugarcane Glazed Ribeye – my favorite cut of beef. It’s grilled and basted with a sweet and sour concoction of sugarcane vinegar and sugarcane syrup. They will come for me if I ever take it off the menu! Oysters and Biscuits – a signature creation that evolved from a combination of my mom's oyster stew and good ol' biscuits and gravy.

Cypress Sugarcane Glazed Ribeye

What are some of your favorite craft beers?

•

• •

•

Terrapin Beer Co. Hop Karma (Athens, Ga.) Great combination of styles – a hoppy brown ale.

Founder’s Brewing Porter (Michigan).

A beer you can sink your teeth into.

Swamp Head Brewing Darkwater Ale (Gainesville, Fla.). A black IPA – a firm malty backbone with good hops.

Cigar City Brewing Jai Alai White Oak (Tampa, Fla.). An oak-aged version of the regular Jai Alai IPA.

What is your favorite dish to eat that you’ve created?

The Pachanga – a party on a plate! It was named by one of our servers who said it reminded her of a type of lively and festive Cuban music known as Pachanga. It is an elaborate take on nachos. Smoked shrimp, black bean purée, goat cheese, long-cut tortilla chips, pico de gallo, cilantro pesto, and smoked pepper rèmoulade.

What new ideas are you using?

Guests really like our specials and more importantly our wine dinners. We step outside of our daily menu and challenge both

ourselves and our guests with our creations.

It's also a great opportunity to involve the staff in being creative.

In terms of technique, we have been playing with sous-vide or cooking under pressure; glorified "boil in bag," if you will. As simple as it sounds, it transports foods to a whole new level.

Your summer cocktails look great! Please describe some of the ingredients you use in these eclectic recipes.

We approach our cocktail list much like our menu, we look to engage a combination or mix of flavors – sweet, sour, salty, bitter and umami.

We use bitters as a seasoning agent, much like salt and pepper, liqueurs and syrups as aromatics, and fruits and vegetables to give the cocktail a fresh and distinctive direction.

To what do you attribute your success in the restaurant business?

Going to work every day, getting my hands dirty, and paying attention to the details.

Fuel your success with propane

Florida Propane Gas Safety Education and Research Council For more information, visit PropaneFL.com or email info@FloridaGas.org

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Inside Emeril’s Tchoup Chop 12 J U LY/AU G UST

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F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

PHOTO COURTESY FOOD NETWORK

I N T E RV I E W

Chef Emeril Lagasse

Creating Memorable Florida Dining Experiences

By CAROL B. DOVER, FMP

Carol Dover recently had an opportunity to talk with Chef Emeril Lagasse about Florida’s hospitality industry and is sharing their conversation with FR&L readers in this interview.

Emeril, it is wonderful to have you as a partner in promoting the Sunshine State. Why did you decide to get involved in Florida’s hospitality industry?

Ever since the opening of Emeril’s Orlando at Universal CityWalk® in 1999, I’ve learned that Florida’s hospitality industry has so many incredible leaders that work tirelessly to bring amazing experiences to all those who visit.

For me, I wanted to get involved more because it’s also a group that believes in mentoring and teaching our youth. There are so many young people who are working hard and are hungry to grow.

The industry is doing an amazing job at teaching our kids the skills they need to have long careers and sustain the experiences people have come to love visiting Florida for.

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You operate two restaurants here, “Emeril’s Orlando at Universal CityWalk®” and “Emeril’s Tchoup Chop located at the Loews Royal Pacific Resort at Universal® Orlando.” Very different concepts. One features delicious New Orleans cuisine, the other is Asian-Polynesian Fusion. What do you think makes them so successful?

Well, I have an extremely talented team. Not only my chefs, but the front of the house as well. We take such pride in creating memorable dining experiences, so that’s what we try to do every day: let people enjoy themselves and leave happy.

I understand you just hired a new Chef and completely renovated Emeril’s Tchoup Chop.

How do you think these changes will impact the customer’s experience?

I think our customers are going to be really excited about the tweaks

we’ve made. I believe it’s always important to keep evolving and making small adjustments to not only the menu but also the décor and feel, in an effort to continue to grow with our customers. It’s what we are passionate about. All of my chefs and I are constantly thinking and talking about making additions and subtractions to the menu based on what is seasonal and fresh, but also new flavors and techniques we read, see and learn about.

We especially love the new interior design.

What influenced the transformation of the decor?

Thank you. I love it, too.

I think Emeril’s Tchoup Chop has always been one of the most picturesque restaurants that I own, and we want to keep it that way. In the new design we wanted to enhance the restaurant’s appearance while maintaining the

theme of the Loews Royal Pacific Resort. One of the most noticeable ideas that came to life was framing the food bar with a floral mosaic. It’s really quite something and catches your attention the minute you walk in. One of my favorite additions is the Robata grill. You can do so much with it as it gives the food such a unique burst of flavor.

We have everything from cauliflower to pork belly cooking on that baby!

It is exciting to see you enhancing the opportunities for visitors in our state through your restaurants – not to mention the great work you do featuring other venues on your show, “Emeril’s Florida.”

What have you enjoyed most about traveling the state and sharing that experience with viewers?

I love being able to travel from the Atlantic to the Gulf to locales in between F LO R I DA R ESTAU R A N T & LO D G I N G

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discovering some of the best local cuisine the state has, as well as the people and stories behind them. From farm-totable purveyors in Orlando to the laid-back beach bars, grills and restaurants along Florida’s coasts, we get to showcase Florida’s unique lifestyle and cuisines that make the state so popular for travelers.

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We also see on the show, that you love to spend time sharing your knowledge with FRLA’s ProStart students.

These kids are truly the future of our industry. Do you have any words of wisdom for them as they build their

Beard Foundation for your charitable work through the Emeril Lagasse Foundation.

Your organization supports nonprofits and educational initiatives that create new opportunities for children, especially for those from disadvantaged circumstances.

What are some of the projects you’re most proud of?

careers?

My wife Alden and I feel most proud when we get to spend time with kids who have attended a project we support. They are full of life-changing stories.

I’ve always been a freshingredient and buy locally chef.

You can never beat dishes made with fresh and local ingredients.

So from my home in Destin to my restaurants, we all get fresh Florida ingredients whenever we can.

I want these young people to know that people like myself and our friends in the industry are here to believe in them, if they truly put in the hours it takes to learn -- that going through the ProStart program will help them greatly in the future. Also, I recommend getting a job in a local restaurant as soon as they are able.

Our foundation has enabled children to learn through food at programs like Edible Schoolyard New Orleans. I’m also very inspired that at Café Reconcile, Liberty’s Kitchen and Café Hope, we have helped young adults receive hands-on job training in restaurants, which will prepare them to work in the hospitality industry and beyond.

Fortunately for everyone, Fresh from Florida covers a wide array. There’s a ton of

In 2013, you received the Humanitarian of the Year award from The James

There is so much interest here, and we look forward to expanding our reach.

You even feature segments where you cook with many of our Fresh from Florida ingredients. How has that impacted how you cook at home and in your restaurants?

Emeril's Tchoup Chop is a visual experience both inside and out.

incredible seafood from the Gulf.

I absolutely love the oysters, fish, shrimp, and crabmeat. There’s beef from cattle ranches, and, of course, there are all types of fresh produce.

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MOV E R S & SH A K E R S

Governor Scott Signs CST Bill

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RLA is pleased to announce Governor Rick Scott signed the hospitality industry’s bill on the Communications Services Tax. Approximately two years ago, the Department of Revenue (DOR) started sending out negative audits to hotel companies around the state resulting in tax bills for communications services over the internet that had never been collected before. These CST audits were completed without notice to the industry or the public, and the inconsistent auditing process caused uncertainty and confusion in the hospitality industry.

After eighteen months of working with the DOR with no resolution, legislation became necessary.

With recommendations from the Department of Revenue, HB 803, provided the necessary clarification that certain communications over the internet, especially between a franchisor and franchisee, does not make hotels a communications service provider.

help lead the team in Palm Beach.

As the Chapter Director, Croft will help support members, mobilize operations and bolster ongoing communications between FRLA headquarters and local offices.

She will join FRLA’s four current regional directors, a regional manager and another chapter director who represent more than 20 chapters across the state.

FRLA’s Own Nominated for “Women Who Mean Business” Awards Tallahassee Woman Magazine recognized two of FRLA’s own for their excellence in business. At the first annual Women Who Mean Business event, FRLA President and CEO, Carol Dover, was nominated for the Legacy Award and Christy Crump, RCS Director of Operations, was nominated for the Innovator Award. A portion of the net proceeds from the event were used to establish a scholarship fund for young women in the community who are pursuing a business or similar degree in college.

the Panama City and Florida Panhandle area.

An 11-year veteran of RCS, Al is loved and respected by his clients and colleagues.

Although retiring from fulltime work, Al will continue on with RCS as a contract trainer.

Division of Hotels and Restaurants Wins National Food Safety Award The Florida Division of Hotels and Restaurants recently won the Elliot O. Grosvenor Food Safety Award given by the Association of Food and Drug Officials (AFDO). The recipient of the award is recognized for outstanding achievements made by food safety programs across the US and Canada.

Lino Maldonado, Appointed to VISIT FLORIDA

Board

Lino Maldonado, of Wyndham Vacation Rentals in Northwest Florida, has been named to VISIT FLORIDA's Board of Directors for 20142015. Maldonado will serve

Richard Gonzmart

on VISIT FLORIDA’s Board of Directors, as the chairman of the Industry Relations Committee and a member of the Marketing Council Steering Committee.

Maldonado is currently a member of FRLA’s Executive Committee.

Gonzmart Goes the Distance in Boston Marathon Richard Gonzmart, CEO of the Columbia Restaurant Group, based in Tampa, joined 38,000 other runners for the 26.2mile Boston Marathon on the first anniversary of the Boston Marathon bombing. He ran his first Boston Marathon in 1993.

I N PA S SI NG

Thomas Tolxdorf Executive Chef of Salt at The Ritz-Carlton Amelia Island Lois Croft

Palm Beach Names Lois Croft New FRLA Chapter Director

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RLA is strengthening its efforts in South Florida with the addition of a new Palm Beach Chapter Director. FRLA is proud to announce Lois Croft will w w w.Res t au ra n t A nd Lodgi ng.co m

Al Gardner

Al Gardner Retires From RCS Longtime Regulatory Compliance Services' employee, Al Gardner, has recently retired from his position as a regional manager teaching alcohol compliance and food safety training in

Thomas Tolxdorf, Executive Chef, of Salt Restaurant was killed in a car accident on June 7, 2014. Chef Tolxdorf is credited with transforming the Ritz-Carlton restaurant into a destination for foodies.

We know he will be missed.

John Stross Key West Restaurateur, Philanthropist John Stross, restaurateur, philanthropist and political activist, from Florida's West Coast, passed away in May 2014. Stross was a co-owner of Leverock's seafood restaurants and the Friendly Fisherman located in the Tampa Bay area. Donations may be made to Remember, Honor, Support, Inc., P. O. Box 1073, St. Petersburg, Florida 33731 or honorsupport.org.

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Key West Songwriters Festival GRAMMY-NOMINATED SONGWRITERS GIVE MEMORABLE PERFORMANCES

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proud sponsor of the 19th annual Key West Songwriter’s festival, FRLA helped bring five days of well-crafted songwriting to the idyllic island from Wednesday, May 7 through Sunday, May 11 in conjunction with BMI. “This is a one of kind festival that takes place in one of the most unique locations in the world and brings together some of the best songwriters in the business,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association.

“We were thrilled to be a part of this event that gives festival-goers the chance to hear chart-topping writers and experience the restaurants, bars and hotels located in Key West.”

Most of the shows during the festival were completely

free, including more than 50 in-the-round sessions with multiple writers, a kickoff concert at Ocean Key Sunset Pier featuring Anders Osborne, and a free Sara Evans show in the heart of Duval Street. Additionally, top-tier writers and GRAMMY nominees such as Kacey Musgraves, Robert Earl Keen, Kree Harrison, Matraca Berg, Tony Joe White, and Dean Dillon performed some of their original, award-winning songs and told the stories behind them.

Proceeds from the Key West Songwriters Festival benefit the SHARE Military Initiative at Shepherd Center, a comprehensive rehabilitation program that focuses on assessment and treatment for service men and women who have sustained a mild to moderate traumatic brain injury and PTSD from the Afghanistan and Iraqi conflicts.

What would 100 million visitors mean to the Sunshine State?

6.628 billion

GDP Increase

114,318 Private non-farm jobs

121,298 Total Jobs Created 5.307 30 7 billion 307 Personal income Average salary of jobs created

43,751.75

4.615 4.

615 billion Disposable personal income Tourism Matters to Florida’s Economy For more information, email research@VISITFLORIDA.org Source: Tax Watch w w w.Res t au ra n t A nd Lodgi ng.co m

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F E S T I VA L S

Chef Emeril Lagasse was in the house at SoWal!

SoWalWine Festival Raises Millions for Children’s Charities

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Capital Cuisine Restaurant Week and Concert Series

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RLA was delighted to feature hit songwriters and stellar restaurants during the 3rd annual Capital Cuisine Restaurant Week and Concert Series. In partnership with Visit Tallahassee and VISIT FLORIDA, members of the FRLA participated in the event in late May. FRLA was the prime spon18 J U LY/AU G UST

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sor of free songwriter performances through its Endless Summer Music Series program designed to promote the local tourism and hospitality industry throughout the year. In addition, member restaurants offered specially selected menus during lunch and/or dinner, featuring two to three course meals priced at $15 or $30.

Member properties featured acoustic performances

by Nashville Songwriters including Brent Cobb, Dave Pahanish and Gary Hannan, whose songwriter resumes boast songs for chart-topping artists such as Toby Keith, Keith Urban, Little Big Town, Blake Shelton, Tim McGraw and many more.

his Spring, FRLA showcased nationally renowned songwriters at the South Walton Beaches Wine and Food Festival. As a founding partner, FRLA was thrilled to participate in the second annual charity event in Grand Boulevard at Sandestin.

As top winemakers showcased more than 800 flavors at the event, the FRLA featured songwriters as a continuation of the Endless Summer Music Series in conjunction with BMI, a leader in music rights management.

This year’s event auction, hosted by the Destin Charity Wine Auction Foundation, raised more than $2.1 million to help children’s charities in Northwest Florida.

The organizations that will receive the money help address hunger, homelessness, abuse, and physical and mental disorders for thousands of children in Northwest Florida communities.

In addition to the tastings, seminars, and winemaker dinners, featured author and restaurateur Emeril Lagasse was a key speaker and attendee.

Throughout the weekend, the FRLA’s songwriters performed and told stories about their biggest hits written for the stars of the music business, including Tim McGraw, George Strait, Jason Aldean and many others.

The featured songwriters included nationally renowned BMI artists: Dylan Altman, Sherrié Austin, Aaron Barker, Steve Bogard, Jon Mabe, Kendell Marvel, Bridgette Tatum, and Will Rambeaux.

The hit songs written by the songwriters include “She’s Country,” a #1 hit performed by Jason Aldean, “Baby Blue” made popular by George Strait, “The Climb” written for Miley Cyrus and Faith Hill’s “Wild One” to name a few.

F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

A L A C A RT E

2014 Calendar of Corporate Events including NRA & AH&LA Events. For more information: www.frla.org/events

■ FRLA Marketing/ Operations Summit July 29-30 – Hilton Tampa Downtown ■ 2014 Florida Restaurant & Lodging Show September 7-9, 2014 Orange County Convention Center, Orlando ■ FRLA’s BIG PARTY September 8, 2014 BB Kings Blues Club ■ NRA/FRLA Bob Leonard Golf Classic September 10, 2014 ChampionsGate Golf Course

Cool Apps FLORIDAGRAM In June, VISIT FLORIDA rolled out “Floridagrams,” a social media tool

that lets visitors produce and share their own vacation highlights reel. With Floridagrams, visitors to the Sunshine State can upload their favorite Florida vacation photos to selected script templates to make their “own social blockbuster” this summer. The script narration for Floridagrams is provided by a celebrity known to several generations: Daniel Stern. He was the boy wonder in the TV series The Wonder Years and has continued to capture the wisdom of the ‘60s for generations since. Floridagrams is the latest in a summer series of new tools that helps visitors explore vacation options, plan trips and share memories. Earlier this season, VISIT FLORIDA launched two innovative online platforms aimed at helping travelers plan summer vacations here: Florida Beach Finder and Florida beach imagery in Street View on Google Maps. To talk about it on social media, please use #Floridagrams.

State Capitol New Home to Tourism Hall of Fame In late June, Governor Scott signed into law the move of the Tourism Hall of Fame to Florida's State Capitol.

The award is given by VISIT FLORIDA during the Governor's Conference on Tourism and has honored Florida's tourism leaders since 2001 when the award was created.

Cool Web Pages FLORIDADISASTER.ORG Ever wonder what the best web page in Florida is for emergency management? Check out www.floridadisaster.org.

It has everything you need for emergency response. It covers the current situation and provides a weather update.

Road closures, NOAA weather radio, recovery information and links to other emergency

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management and response agencies can be found here. Notices are posted, if applicable, for financial assistance to those impacted by a disaster on the site. Disaster prevention and planning documents are located on the web page along with other pertinent information as well.

Take a look. Get a plan!

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PAY LESS for GAS

F L O R I DA R E S TAU R A N T & L O D G I N G A S S O C I AT I O N

John Horne

President, Anna Maria Oyster Bar A veteran of the hospitality industry in Manatee County for over thirty years, John began his career in Manatee County while attending Clemson University where he earned a degree in Administrative Management. After working for others for 12 years, he opened his own restaurant, Anna Maria Oyster Bar, on the city pier in Anna Maria, FL. Three more restaurants followed and the John Horne AMOBs have become a well-known fun place to enjoy fresh local seafood and a great staff to match.

Choose Infinite Energy &

SAVE!

John is married to Amanda Horne and they are both very passionate about education and helping their community.

They have hosted an annual golf tournament for 11 years, raising over $600,000. They open their home to fundraisers for PACE Center for Girls, Women’s Resource Center, and Cancer Support Center among others. They firmly believe in collaboration with others and this year are joining forces with another couple to host a new type of fundraiser in Manatee County in December should be a blast.

John and Amanda also enjoy travelling anywhere but The best usually there’s a cooking class with wine during their natural gas plans travels.

This year its Italian cuisine. for your business.

Call for a quote today!

(855)375-2555

FRLA@InfiniteEnergy.com www.InfiniteEnergy.com

Infinite Energy, Inc is Florida’s largest independent natural gas provider, proudly serving Florida’s restaurants and hotels for over 10 years. Lock in all or a portion of your natural gas usage for up to 5 years so you can protect yourself against soaring energy prices and save money versus your local utility. Special discounts apply for FRLA members! Call 877-IVE GOT GAS for more information!

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How did you get started in the hospitality industry?

I made my first “institutional” meal in the County Stockade in Bartow, Florida at age six…wasn’t an inmate…my Grandfather was Warden, and I used to help trustees in the kitchen make cornbread by standing on prep table stirring a vat of cornbread batter with my whole arm!

Then in college I started bussing tables on an island in Florida and never left the business again.

Early in your career what was the most valuable lesson you learned?

Get the right people to work with you, treat them with respect. Earn their respect, let them do their jobs.

Do you have any mentors who were instrumental in helping you achieve your goals, and if so please share any thoughts which might be of interest to FR&L readers?

Two actually…Ed Porter (Fast Eddie’s Place) taught me the most…in both positive and negative lessons. Anthony DeFeo (probably still in Prison) taught me that it’s the sizzle that sells…you have to “put on a show” to be successful…people love a show!

He also taught me it’s better to be a legitimate businessman…but that’s a long story!

Do you have any career-related advice you would like to pass on to our readers?

We’re in the greatest industry in the world! I know everyone says that, but we can truly mean it when we say it.

People go to a restaurant to have a great time, and that’s all we have to provide and they pay us and leave us. What a job!!!

What is the single greatest factor in the success of your career?

This would have to be having the right attitude towards people, our staff, our guests

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and our community. I think it’s imperative to be active in your community, and it’s important that your staff is right by your side when you are involved.

I have received the Spirit of Manatee Award for volunteerism from the Manatee County Community Foundation, as well as the initial Hospitality Industry Volunteer of the Year Award from the Manatee Convention and Visitors Bureau.

It shows we all love people and our community, but isn’t that what the hospitality industry is?

We just hosted an event – that was probably the greatest day I’ve ever had in my career – it was a luncheon we hosted for WWII Vets on D Day commemorating the 70th Anniversary of the troops landing on Normandy Beach.

We thought we may be able to locate and welcome 12 -20 Vets as there are fewer and fewer every year … and to have been in WWII they all are 88-94 years old … we had reservations for 62 … 84 showed up! It was AWESOME! We had Congressman Buchanan there, Mayor Poston, Representative Boyd and many more saying thanks. The program was awesome.

We received lots of press:

How has participation in the Florida Restaurant and Lodging Association positively affected your business?

I have become even more knowledgeable about statewide events and actions that affect our industry, and I have been a part of some solutions to issues in our industry. The FRLA has also connected me to contacts with National Advocacy programs whose issues affect our industry as well.

The network of professionals and peers has been a tremendous resource of members to call and ask questions or bounce ideas off of. Sometimes it helps to have someone you can get an answer from that isn’t always "YES."

Choose Infinite Energy &

SAVE!

The best natural gas plans for your business.

Call for a quote today!

(855)375-2555 FRLA@InfiniteEnergy.com www.InfiniteEnergy.com

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BE V E R AG E

Summer Sipping with Craft Cocktails at Emeril’s Tchoup Chop REFRESHING DRINKS TO BEAT HE HEAT It’s a new decade at Emeril’s Tchoup Chop at the Loews Royal Pacific Resort at Universal® Orlando.

The upscale Asian-Polynesian eatery from renowned Chef Emeril Lagasse recently launched several updates to the 11-year-old restaurant including a fresh cocktail menu. This new menu, which includes a blend of signature cocktails and tiki classics, features 12 unique drinks ranging from a 1944 MAI TAI ROA AE to the BANGKOK BEAUTY (below). One of Chef Emeril’s favorites, EMERIL’S TCHOUPTAIL is made with Sammy Hagar’s Beach Bar Rum, Strega, a house-made citrus and thyme mix, fresh lemon juice, elderflower syrup, and more. For a tropical feel, guests may try the Moai Punch with 10 Cane rum, Malibu Island Melon rum, passion fruit, pomegranate syrup, fresh lime juice, and angostura bitters. All drinks are available in the restaurant and at the outdoor tiki bar.

EMERIL’S TCHOUPTAIL

Bangkok Beauty • • • • • • •

1.50 oz. Hangar One Mandarin blossom vodka 75 oz. X-rated Fusion Liqueur 1.50 oz. strawberry puree .75 oz. fresh lime juice 3.00 dashes Fee Brothers Rhubarb Bitters Garnish: fresh strawberry half, umbrella Glassware: double old-fashion, double-strained over ice

In a mixing glass or tin combine all of the ingredients along with scoop of ice and shake for 10-15 seconds.

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SMOKIN’ TUNA

Brazillian Cocktail Caipirinha (Pronounced: kie-purr-reen-yah) •

Add 1.5 oz Brazillian Cachaca Rum and lime wedges in a large rocks glass.

•

Muddle the limes with the Cachaca Rum.

•

Add a .5 oz (healthy splash) of simple syrup.

•

Add ice and finish with club soda.

•

Shake & serve.

Note: Our ace bartender Amber Adams (above) prefers to use simple syrup in place of granulated sugar. She feels the syrup blends better for quicker service and consistent taste.

FRLA's Regulatory Compliance Services

EMERIL HERBAL CHILL

View the recipes for some of these summer cocktails—plus many more from Chef Emeril and his restaurants—online at Emerils.com. w w w.Res t au ra n t A nd Lodgi ng.co m

can now be found on Facebook as FRLA’s Regulatory Compliance Services. Also, don’t forget to friend FRLA News on Facebook as well!

F LO R I DA R ESTAU R A N T & LO D G I N G

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BE V E R AG E

Innovation Equals Results with Coca-Cola Freestyle® Foodservice operators see increases in beverage incidence and traffic

I

n 2009, The Coca-Cola Company transformed how people enjoy fountain beverages with Coca-Cola Freestyle®.

This breakthrough innovation now offers more than 100 choices, including sparkling beverages, flavored waters, sports drinks, lemonades and teas with 70+ diet and lowcalorie and 90+ caffeine-free options.

Available at 400 different U.S. customer concepts in 48 states, Coca-Cola Freestyle can be found in Florida at theme parks, Firehouse Subs, PDQ, and participating Beef ‘O’ Brady’s, Miami Subs, Moe’s, Zaxby’s, Five Guy’s, Pei Wei, Wendy’s, Burger

Fi , Burger King and many more.

Inside lightweight cartridges, highly concentrated ingredients replace bag-in-box syrup. Using PUREPOUR TECHNOLOGY™ to blend concentrate with water and sweetener right where the beverage is dispensed, assuring a fresh tasting drink from the fountain dispenser.

The smaller packages free up about 40 percent, on average, of restaurant backroom space, and crews love the easy change-out procedures.

Each Coca-Cola Freestyle dispenser has wireless connectivity that allows for paperless couponing to give guests more value.

It also makes other marketing programs easier to execute and provides information for fast online troubleshooting.

Each unit pushes out software upgrades automatically and reports sales data every night, which can help improve sales results and reduce out-of-stocks.

Coca-Cola Freestyle takes variety to the next level. Many consumers use a mobile app to save and share their favorite drink recipes.

An enhanced “Create Your Own Mix” feature launching this year will enable users to develop a custom mix and then, for the first time, connect smartphones to dispensers at participating outlets and pour it on the spot.

“The magic of Coca-Cola Freestyle is branded choice – you can choose your favorite Coca-Cola fountain beverage or one you’ve never tried or something you’ve created on your own,” said Joel Bishop, Vice President and General Manager, Coca-Cola Freestyle, Coca-Cola North America.

Sales data collected for more than three years shows that the dispenser drove traffic increases on average compared to outlets without it – especially when promoted via merchandising.

Coke's Freestyle Machine App! Find your favorite refreshment from the Freestyle Machine anywhere you go.

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he Coca-Cola Freestyle app will help you find over 100 ways to “quench your thirst.”

The app assists users in locating the closest Freestyle machines to their current location.

It also provides information about great deals at your favorite places – restaurants, movie theaters, etc.

Once you find a place to enjoy, you can earn badges and prizes by checking in and exploring all of the brands available. Sounds fun!

Current models make sense economically for higher volume locations, and a new midvolume unit using the same great technology is scheduled to launch in 2015.

To learn more about CocaCola Freestyle and listen to customer testimonials, visit www.cokesolutions.com/ Pages/Freestyle.aspx.

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BE V E R AG E

I

sland Oasis is the industry leader in providing the freshest, highest quality frozen beverage mixes to customers worldwide. Today, Island Oasis’ frozen drink products are sold throughout the world in a broad range of locations including restaurants and bars, resorts, cruise lines and limited retail locations. Island Oasis is the only frozen beverage mix company to offer a complete, turnkey beverage program to the Foodservice industry, supplying premium, all-natural frozen beverage mix products; state-of-the-art blender technology; unmatched customer and technical service; and custom point-ofpurchase and promotional materials.

The company’s line of premium frozen beverage mixes offers the versatility to create frozen and rocks drinks, as well as smoothies and shakes.

Unmatched Product Quality Made from real fruit (the highest percentage of fruit content in the category), Island Oasis’ fruit purées and dairybased frozen beverage mixes are all natural with no artificial colors or flavoring and offer 100% of the recommended daily allowance of Vitamin C. As the category leader, Island Oasis offers variety to its customers with a 30-item line of frozen beverage mixes.

Flavors include: Strawberry, Pina Colada, Banana, Raspberry, Mango, Peach, Wildberry, Papaya, Guava, Passion Fruit, Blueberry Pomegranate, Cherry, Bahama Mama, Rum Runner, Margarita RTU, Margarita, Lemonade, Mojito, Sour Mix, Hurricane, V8-VFusion Strawberry Banana, V8-VFusion Peach Mango, V8-VFusion Watermelon Raspberry, Cappuccino, Café Latte, Caramel Latte, Mocha, Ice Cream, Non-fat yogurt and Bloody Mary. w w w.Res t au ra n t A nd Lodgi ng.co m

Cutting-Edge Equipment In the pursuit of frozen drink perfection, Island Oasis engineers and patents its own blender technology. The company’s leading-edge equipment, which includes its state-of-the-art ice shaver blender line, guarantees perfect, frozen drink consistency every time.

Superior Customer Service Each of Island Oasis’ customers receives exceptional support service that includes technical support response within 24 hours; account inventory maintenance; recipe development; and complimentary, customized merchandising and promotional materials. Island Oasis frozen beverage mixes are packed in 12/32 oz. cartons and shipped frozen or in aseptic, shelf-stable packaging to ensure quality. Yield: 384 oz. per case or Approximately 96/12 oz. cocktails.

The products are distributed throughout the US and Internationally to Canada, the Caribbean, Mexico, Costa Rica, the United Kingdom, Greece, China and Singapore.

Mark Malkin is the Director of Marketing and Training for Island Oasis.

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BE V E R AG E

Premier Beverage Partners with St. Augustine Distillery

P

remier Beverage will exclusively distribute the distillery’s locally sourced and produced artisanal products throughout Florida. Premier Beverage Company announced an agreement with FRLA member St. Augustine Distillery to distribute and market their super-premium line of craft spirits. This agreement will give Premier Beverage both on-premise and retail distribution rights for St. Augustine’s portfolio of locally sourced and produced products throughout the state of Florida.

St. Augustine Distillery is a privately held manufacturer of superpremium craft spirits, as well as, the largest craft distillery in Florida, educating more than 100,000 visitors per year about the burgeoning artisan spirits industry. The $3 million investment in Florida’s first distillery and tour facility will include the addition of three new copper stills and a unique water reclamation system capable of producing a diverse line of super-premium craft spirits.

St. Augustine Distillery is producing artisanal vodka, gin, bourbon, and rum from scratch with locally farmed ingredients. The first cases of products will be ready for shipping this spring; statewide distribution is expected in early summer.

St. Augustine Distillery has set up operations in their namesake city’s last remaining ice manufacturing plant which was built in 1919. The plant was restored by the distillery owners to house their manufacturing operations, barrel and bottling facilities, and a museum. The distillery will offer guided tours to the public. The tour includes: museum visit, brief documentary viewing, barrel and bottling facilities, and product sampling.

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F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

BE V E R AG E

Restaurant Wine Pricing

By CHAN COX

W

hat drives me crazy?

Restaurant wine pricing! Which dining complaint is trending upward? Restaurant wine pricing! Therefore, my first wine tip is to set reasonable margins coupled with promotional offerings. This is both a personal and professional recommendation. Today, diners are more wine savvy than ever and recognize when they are being “gouged�. On the other hand they recognize value and fairness and are increasingly choosing where to dine accordingly. The business implications have been documented in our NW Florida market and likely clear elsewhere in Florida.

What else other than reasonable margins will increase business and profitability? Our wine bars offer a reasonable corkage fee of $10.

This has created a loyal following of diners who spend well on the food side, tip well and more often than not generate sales from the retail side. On a side note, several years ago Wine Spectator observed that the most successful wine bars tend to be co-located with retail operations. We have found this to be true and most Wine World locations now include wine bars with more on the way.

Offering, at certain times of the day, 12 ounce half carafes for the price of a glass of wine contributed greatly to a 50% increase of wine sales. It has also contributed to overall increased wine bar sales. Happy customers, happy staff and happy owners with the contribution to the bottom line, it works for us.

In Florida, especially in resort areas, one stop shopping is a plus for the consumer and retailer. Offering accessories, like the popular govino synthetic wine glasses, work well around the pool, at the beach or boating. Tote bags and other such accessories generate collateral sales, with great margins, and provide appreciated customer service by meeting their vacationing needs.

Knowledge is power. A well-trained staff is critical. I have read reports citing every $1 w w w.Res t au ra n t A nd Lodgi ng.co m

spent in education returns $14 in sales. This is especially true for smaller retailers and independent wine bars/restaurants where customer service and diversity of selection separates them from the competition. As you are aware, some customers prefer to shop without assistance. In that case the next best salesperson on the floor is the shelf-talker and bottle-necker with current, concise descriptions including pricing and ratings when applicable.

Finally, capitalize on the trend of increased interest in sales of craft movement products.

Although the core of our business has historically been wine, we are diversifying our portfolio on the dining side with a soon to open Craft Bar featuring true gourmet burger pub fare along with high-end craft spirits and brews. My tip here is to try to keep on the leading edge of the market and keep the consumers interested and excited.

Chan Cox is the owner of Chan's Wine World, a board member of VISIT FLORIDA and is the founder of the South Walton Wine and Food Festival.

Are You 21?

No ID = No Sale Regulatory Compliance Services

1-800-537-9863 F LO R I DA R ESTAU R A N T & LO D G I N G  

27

A L C OHOL C OM PL I A NC E

Florida’s Habitual Drunkards’ Law

By CHRISTY CRUMP

R

ecently, a client called our office asking for advice regarding a letter he received. The letter demanded that the client immediately cease serving alcoholic beverages to a particular patron of the establishment. In the letter, the patron in question was alleged to be an alcoholic and addicted to alcoholic beverages.

The letter further stated that the patron in question was the son of the letter’s composer.

Our client wanted to know what he should do and whether he was obligated to honor this demand.

Our client had just been duly served with a notice that, in fact, has a basis in Florida law: “Habitual Drunkards; serving intoxicants to, after notice.— Any person who shall sell, give away, dispose of , or barter any alcoholic beverage or any essence, extract, bitters, preparation,

CuCumber

compound, composition, or any article whatsoever, under any name, label or brand, which produces intoxication, to any person habitually addicted to the use of any or all such intoxicating liquors, after having been given written notice by wife, husband, father, mother, sister, brother, child, or nearest relative that said person so addicted is an habitual drunkard and that the use of intoxicating drink or drinks is working an injury to the person using said liquors, or to the person giving said written notice, shall be guilty of a misdemeanor of the second degree, punishable as provided in ….”

F.S. 562.50

While this statute is rarely invoked, it is very important that the licensee and his or her employees immediately cease the service of alcoholic beverages to the individual identified

& ACAi ColleCtion

Soothing. Purifying. invigorating.

in the letter. Not only are there penalties, as noted in the statute, but continued service may also result in substantial penalties being assessed against the business in the form of hefty fines and/or suspension or even revocation of the beverage license.

Furthermore, continued service would also substantially increase the business’ exposure to liability issues. Should the person be served to a point of intoxication and an accident occur involving an injury or death of the person or others, a statutory basis would exist for any resultant lawsuit against the business, thereby greatly increasing the likelihood of an adverse financial outcome.

If you have questions regarding this or any other legal or regulatory matter, please call our office at 800-537-9863.

Christy Crump is the Director of Operations for FRLA's Regulatory Compliance Services.

NOW AVAILABLE! The MUST-HAVE RESOURCE for Financial Practices

For more information, visit us online or call us today!

800-541-6775 EssentialAmenities.com 208 Passaic Ave, Fairfield, NJ 07004

28

J U LY/AU G UST 2014

14-04670

www.ahlei.org/usali F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

Florida Restaurant & Lodging Association Southern Wine & Spirits and Visit Florida PRESENTS

A Little Business

A LOT OF FUN! ..................................................

SEPTEMBER 8

Doors: 7:00-10:00pm BB Kings - Pointe Orlando ..................................................

$50/TICKET $450/10 TICKETS

bigparty.eventbrite.com

In Conjunction with:

w w w.Res t au ra n t A nd Lodgi ng.co m

F LO R I DA R ESTAU R A N T & LO D G I N G  

29

BE V E R AG E

Get to Know the Legendary Creator of

Knob Creek® Bourbon

B

ooker Noe had a lot to say while crafting the big, full flavor of Knob Creek® Bourbon. For those who would pour a drink and listen, he had endless words of wit and wisdom. Booker’s legacy continues to live on today thanks to these famous sayings or “Bookerisms.”

KNOB CREEK® OLD FASHIONED Recipe by Derek Brown • • • •

2 parts Knob Creek® Bourbon ¼-½ part Rich Simple Syrup Dash of Fee Brother’s Aromatic Bitters Lemon Peel

Stir and strain the bourbon, simple syrup and bitters into a rocks glass over ice. Garnish with a lemon peel.

Booker Noe’s largerthan-life personality came from growing up in the heart of Kentucky. Born into the bourbon business from five generations of family distillers dating back to 1795, Booker actually introduced

Contact us today for your HOSPITALITY training needs!

800-537-9863

30

J U LY/AU G UST 2014

the world to Small Batch Bourbon when he released Knob Creek, and is heralded as among the greatest bourbon men to ever live. The Knob Creek portfolio has grown tremendously since Booker Noe introduced it in 1992, and is today the World’s #1 Selling Super Premium Bourbon.

Launched in 1992 before the terms “craft” and “super-premium” existed, Booker Noe introduced the world to what he envisioned as true, full flavored bourbon. Aged for a full nine years in charred, American white oak barrels and bottled at an honest 100 proof, Knob Creek Bourbon reflects the strength and patience that defined preprohibition whiskey.

Since launching, Knob Creek has expanded into an award-winning portfolio which includes Knob Creek® Single Barrel Reserve, Knob Creek® Rye and Knob Creek® Smoked Maple.

Knob Creek Single Barrel Reserve

is carefully hand selected, barrel-bybarrel and bottled at 120 proof, yielding a bourbon with no distractions, exactly how Booker Noe set out to create it over two decades ago.

Knob Creek Rye Whiskey, launched in 2011, is an awardwinning rye whiskey made with a blend of the finest quality rye to create an extraordinarily smooth, yet spicy whiskey. Knob Creek’s latest innovation, Knob Creek Smoked Maple, is the first foray into flavored bourbon and was created in honor of Booker Noe himself, combining his three favorite flavors: maple, smoke and bourbon.

The award-winning Knob Creek portfolio is best enjoyed neat, with a splash of water or in the original bourbon cocktail, the Old Fashioned. Knob Creek is the perfect compliment to the Old Fashioned as its big, bold flavor shines through and stands up to all the ingredients.

See what else #BookerSaid on www.facebook. com/knobcreek.

F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

F R L A E DUC AT ION A L FOU N DAT ION

ProStart National Competition

Florida Team Places 9th

The School of the Year Award Presentation to Atlantic Technical High School, l to r, Broward County School Superintendent and Key Note Speaker Robert Runcie, County Commissioner Chip LaMarca, Steve SalleeVALIC Financial Services, Principal Robert Crawford, Mike Murray-VALIC, Paul Tunink-VALIC, Ramola Matwani, FRLA Broward Board Vice President and President of Merrimac Ventures.

Scholarship recipients line up to receive their awards at the Broward Educational Gala.

M

ore than 300 students brought their talents to the table and battled it out for their share of $3.75 million in scholarships at the National ProStart Invitational high school culinary and management competition.

All of the teams at the National ProStart Invitational had earned spots to compete by winning their state competitions. Ten teams prevailed and were awarded scholarships from major industry employers and renowned culinary schools including Coca-Cola, Golden Corral, Bloomin’ Brands, Georgia Pacific, The Culinary Institute of America, Le Cordon Bleu, Johnson & Wales and more.

Simon Sanchez High School in Guam and Rockwall High School in Texas were honored as the first place winners in the culinary and management competitions, respectively, with each student taking home a total of $6,000 in scholarship dollars; $5,000 each from CocaCola and $1,000 each from the BURGER KING McLAMORESM Foundation.

CULINARY COMPETITION • Second: Olathe District Schools, KS • Third: South Forsyth High School, GA • Fourth: Polaris Career Center, OH • Fifth: Bonney Lake High School, WA MANAGEMENT COMPETITION • Second: Carver Center for Arts and Technology, MD • Third: Mark Twain High School, MI • Fourth: Polaris Career Center, OH • Fifth: Wando High School, SC Florida was well represented by Leto High School in Culinary and JP Taravella High School in Management. The Leto High School team finished the event by placing 9th overall in the Culinary Competition.

(Left) The School of the Year Winner Atlantic Technical High School, ATC Scholarship recipients, ATC instructors, VALIC representatives (VALIC sponsored this award) and Coconut Creek City Mayor, Lisa Aronson.

T H I S E V E N T WOU L D N O T B E P O S S I B L E W I T HOU T T H E S U PP O R T O F T H E F R L A E F ’ S PA R T N E R S

GLOBA L SPONSOR S

U N I V ER SA L SPONSOR

w w w.Res t au ra n t A nd Lodgi ng.co m

F LO R I DA R ESTAU R A N T & LO D G I N G

31

C H A P T E R C OR N E R

2014 Regional Directors’ Territories Northwest Florida Regional Director– Ray Green Cell 850-545-5901 Fax 850-224-1590 Rgreen@frla.org Northeast Florida Regional Director – Corkey Bergamo Cell 904-993-6287 Fax 904-880-6964 Cbergamo@frla.org

Congressman Gus Bilirakis met with FRLA members in Tarpon Spings to discuss issues important to NRA and FRLA.

Central Florida Regional Director – Dannette Lynch Cell 727-642-3404 Fax 727-953-6803 Dannette@frla.org Tampa Bay/Southwest Florida Regional Director – Dannette Lynch Cell 727-642-3404 Fax 727-953-6803 Dannette@frla.org Hillsborough Regional Manager – Katie Bone Cell 813-293-2428 Kbone@frla.org South Florida Regional Director– Lynne Hernandez Office 305-598-FRLA (3752) Cell 305-710-3962 Fax 305-598-3753 Lhernandez@frla.org Broward Chapter Director– Anne Sallee

Central Florida Chapter members and guests enjoy networking over a specially-prepared dinner at Kobe’s Steakhouse.

OUT OF COMPLIANCE?

Cell 954-233-0850 Fax 844-253-0850 Asallee@frla.org Palm Beach Chapter Director – Lois Croft Cell 561-410-0035 lcroft@frla.org

Contact FRLA to solve compliance issues at 866-372-7233 or www.SafeStaff.org

32 J U LY/AU G UST

2014

F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

S A F E S TA F F

Food Manager Training & Testing Schedule www.safestaff.org To register, call toll-free 1-866-372-SAFE (7233) or visit www.safestaff.org. Registration for training begins at 8:00 a.m. and for exam at 12:30 p.m. unless otherwise noted.

CITY

AUG

SEP

OCT

NOV

DEC

LOCATION

LOCATION ADDRESS

ALTAMONTE SPRINGS

5

9

7

4

2

Springhill Suites

205 W Highway 436 Altamonte Springs FL 32714

BOCA RATON*

6

3

1

5

3

Hilton Garden Inn

8201 Congress Ave Boca Raton FL 33487

BRANDON

27

24

29

19

17

Embassy Suites

10220 Plam River Rd Tampa FL 33619

DAYTONA BEACH

27

24

22

5

17

Best Western Plus

2620 W Insternational Speedway Hotel Daytona Beach FL 32114

FRLA SHOW

-

8

-

-

-

Orange Country Convention Center

8900 International Drive, Hall B, Rm TBA

FT LAUDERDALE

5

9

14

11

9

Embassy Suites

1100 SE 17th St Causeway Ft Lauderdale FL 33316

FT MYERS

7

11

2

13

4

Hilton Garden Inn

16410 Corporate Commerce Way Ft Myers Fl 33913

FT PIERCE*

7

4

2

6

4

UF Indian River Research

2199 S Rock Rd, OC Minton Hall, Rm 219, Ft Pierce FL 34945

5

16

7

4

2

Wyndham Garden

573 Santa Rosa Blvd Ft Walton Beach FL 32548

GAINESVILLE*

FT. WALTON

12

16

14

11

9

Best Western Plus

4200 NW 97th Blvd Gainesville FL 32606

ISLAMORADA*

19

25

20

18

-

Islander Resort

82100 Overseas Highway Isalmorada FL 33036

JACKSONVILLE

5

10

7

4

2

Wyndham Jacksonville Riverwalk

1515 Prudential Drive Jacksonville FL 32207

13

18

16

13

11

KEY WEST*

JACKSONVILLE BEACH

4

9

9

3

2

Four Points by Sheraton

11 North 1st Street Jacksonville Beach FL 32250

DoubleTree Grand Key Resort

3990 S Roosevelt Blvd Key West FL 33040

KISSIMMEE*

18

15

13

10

15

LAKELAND*

6

3

1

5

3

MANDARIN

21

30

21

20

18

Ramada Conference Center

3130 Hartley Rd Jacksonville FL 32257

MELBOURNE*

14

11

9

13

11

Holiday Inn Melbourne - Viera Conf. Center

8298 N Wickham Rd Melbourne FL 32940

18

16

13

11

MIAMI MIAMI ENGLISH

21

MIAMI SPANISH MIAMI SPANISH

11

2

6

4

7

Seralago Hotel & Suites

5678 W Irlo Bronson Hwy Kissimmee FL 34746

Holiday Inn Express & Suites

4500 Lakeland Park Drive Lakeland FL 33809

Homewood Suites - MIA Airport

5500 Blue Lagoon Drive Miami FL 33126

Hampton Inn - MIA Airport

777 NW 57th Ave Miami FL 33126

Homewood Suites - MIA Airport

5500 Blue Lagoon Drive Miami FL 33126

Hampton Inn - MIA Airport

777 NW 57th Ave Miami FL 33126

NAPLES

28

25

16

20

18

DoubleTree Suites

12200 Tamiami Trl N Naples FL 34110

OCALA*

26

23

21

18

16

Homewood Suites

4610 SW 49th Rd Ocala FL 34474

ORLANDO ENGLISH*

4

-

6

3

1

Embassy Suites

8250 Jamaican Ct Orlando FL 32819

ORLANDO SPANISH*

18

22

20

17

8

Embassy Suites

8250 Jamaican Ct Orlando FL 32819

PANAMA CITY*

20

24

22

19

17

Gulf Coast State College

5230 West US Hwy 98 Panama City FL 32401

PENSACOLA

26

30

21

18

16

Pensacola Bay Center

201 E Gregory St Pensacola FL 32502

PORT RICHEY

20

10

8

12

10

7

4

2

6

4

SARASOTA ST PETERSBURG

25

15

6

3

1

ST. AUGUSTINE

20

17

15

12

10

TALLAHASSEE*

28

25

30

20

18

TAMPA TAMPA*

19

16

21

18

16

TAMPA SPANISH TAMPA SPANISH*

Days Inn & Suites

10826 US Highway 19 N Port Richey FL 34668

Holiday Inn Lakewood Ranch

6231 Lake Osprey Dr Sarasota FL 34240

Holiday Inn Express

2171 54th Ave N St Petersburg, FL 33714

Holiday Inn Express & Suites

2300 State Road 16 St Augustine FL 32084

Four Points by Sheraton

316 W Tennessee St Tallahassee FL 32301

Embassy Suites

555 N Westshore Blvd Tampa FL 33609

Holiday Inn

700 N Westshore Blvd Tampa FL 33609

Embassy Suites

555 N Westshore Blvd Tampa FL 33609

4

8

6

3

1

Holiday Inn

700 N Westshore Blvd Tampa FL 33609

VENICE

11

15

13

10

8

Best Western Ambassador Suites

400 Commerical Ct Venice FL 34292

WEST PALM BEACH*

25

29

27

17

15

Holiday Inn West Palm Beach Airport

1301 Belvedere Rd West palm Beach FL 33405

* Dates are tentative w w w.Res t au ra n t A nd Lodgi ng.co m

Dates subject to change without notice.

Please see SafeStaff.org for current schedule.

F LO R I DA R ESTAU R A N T & LO D G I N G

33

I AM NCR REAL-TIME I am a mobile application that gives you immediate insight into your restaurant’s performance.

Get on-the-go control of your business so you can keep an eye on operations and make important decisions even when you’re not there.

For information call or visit us on the web.

We are NCR. We make everyday easier.

34

florida.hospitality@ncr.com | NCR Local Florida | 1-800-665-9222

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F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N