FRL May/June 2014

Emeril featured at FRLA's September food show

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F ROM T H E C H A I R M A N ’ S DE SK

Staying Engaged Is the Key

our industry is Key to florida’s future

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he role that FRLA plays on the governmental stage continues to impress me. It is in many respects simply astonishing.

Our industry is engaged like never before when it comes to our government relations strategy. The impressive recent turnout of so many of you in our industry and the attendance of both lawmakers and policymakers at Florida's Tourism Day in Tallahassee earlier this Spring is a strong testament to this statement.

Our industry is key to Florida's future, and it is apparent that Florida's governmental leaders have clearly embraced what we have all known for a very long time.

As was launched this past January in my installation platform, the theme for this year is “Strength in Engagement,” and I am truly amazed by the commitment of your participation and energy during Tourism Day to effectively flex our muscles and show the strength of a cohesive membership by telling your stories, sharing our concerns, and making known our interests in a collective approach.

The unified voice that the Partnership for Florida's Tourism offered to state leaders was loud and clear. Our work together with vISIT FLORIDA, the Florida Attractions Association, and other stakeholders was collaborative and unified.

The CEO briefings communicated by leaders of our state hospitality and tourism associations along with speeches given by state leadership, both elected and appointed officials, were informative and timely.

Standing room only in the briefings and leadership presentations demonstrated the industry's commitment by their attendance and interest in the future.

Upon conclusion of this portion of Tourism Day, multitudes of industry members attended legislative appointments coordinated and led by FRLA's capable staff of professionals. Securing these face-to-face meetings with legislators is an invaluable and key strategic opportunity of Tourism Day. As I write this message, I've just

returned from the American Hotel & Lodging Association (AH&LA)'s 2014 Legislative Action Summit in Washington, DC. This was another great opportunity to hear from key congressional staffers and political insiders on the issues and trends shaping legislation, policies, and the political landscape of this November's elections.

I truly enjoyed this occasion to meet directly with congressmen and senators to give the "Main Street" view of how their actions directly impact

the unified voice that the partnership for florida's tourism offered to state leaders was loud and clear. our bottom line, growth, and ability to create jobs. In addition, the Summit brought together hundreds of hotel owners, senior executives of corporate brands, management companies, independent hoteliers, and general managers to engage in important policy discussions with their industry peers and colleagues.

Carol Dover and I, with other industry leaders, participated in the inaugural meetings of AH&LA's industry councils which provided members from throughout the industry opportunities to network with segment peers, and discuss ideas and mutual concerns and take part in a timely interactive discussion of the new healthcare law.

No one can tell the story of our industry as articulately as we can and, as such, I strongly encourage you to continue to focus year-round on what's happening in the Florida Legislature before, during and after Session. Get to know and build relationships with your state senators and representatives before the process starts, so that you and the industry can be a part of the conversation throughout the year. In addition

James E. McManemon, Jr. to personal involvement, a donation to FRLA's PAC this year is a meaningful way to help FRLA represent the industry's interests. Elected officials must understand our industry, and we need to support our strongest advocates. The PAC is a great way to do this.

Attendance at FRLA's upcoming Summer Board Meeting June 4 - 6, 2014, is another great way to stay engaged and participate in your association. Plan to encourage new perspective industry members to join you. This year our meeting will be held at The Breakers Palm Beach. This beautifully appointed historic property is going to offer FRLA a memorable venue for our meetings, networking, and affiliated events. Many FRLA members bring their families and make a vacation out of the Summer Board Meeting. I'm hoping that you join us in deepening your involvement by attending this important meeting.

Highlights will certainly include a GR update post legislative session and briefings on other upcoming events and deadlines. See you there.

It is not too early to also begin thinking about the new Florida Restaurant and Lodging Show, so please save the date on your busy calendars so you won't miss out. It will be held in Orlando, Florida from September 7 - 9, 2014. Urban Expositions is managing the Show, and it is certain to be a fresh take on our highly successful event.

I look forward to seeing and staying in touch with all of you.

– James E. McManemon

2014 Chairman of the Board Florida Restaurant and Lodging Association

contents MAY/JUNE 2014 • WWW.RESTAURANTANDLODGING.COM

6 FRLA Tourism Day in Review Hundreds of tourism and hospitality representatives from across the state came to the Florida Capitol March 12 and met with more than 60 legislators and government officials. Here's a recap and photo highlights of this important day for our industry.

18 2014 Sine Die Report Learn the fate of proposed legislation like the Communications Services Tax, Vacation Rentals and the Expansion of Gambling in Florida. This recap and the potential effects on hospitality will get you up to speed. Compiled by Richard Turner.

24 Secrets of Success: Versailles Founded in 1971, Miami's Versailles Restaurant is known around the world for its fantastic Cuban cuisine, and is known as, “The World's Most Famous Cuban Restaurant.” Discover the secrets to their success. Interview by Editor Susie McKinley.

Departments

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From the Chairman’s Desk Our Future Is Key to Florida's Future FRLA's Tourism Day 2014 Photo Highlights and Tourism Day in Review Chefs That Sizzle Chef Ryan Vargas, Emeril's Tchoup Chop, Universal Orlando Food for Thought Session Ends With a Boost for Tourism Business Climate Visit Florida Marketing Attracts Record Number of Tourists A La Carte Meet Celebrity Chef Emeril Lagasse at September FRLA Food Show Movers & Shakers Novalis Honored; Cummings Named Loews GM of the Year Ask Your Inspector Cross Contamination Potential in Refrigerated Storage Event Calendar 2014 FRLA Corporate Calendar of Events Opinion Electrical Restructuring = Florida Energy Freedom | Rich Blaser CEO Profile Michael L. Quillen, President, Gecko's Hospitality Group Wine Tips Enjoy Wine with Spanish Accents | Richard Gonzmart FRLA Annual Golf Tournament Sept. 10 at ChampionsGate Unique Amenities The Breakers, Palm Beach Regulatory Compliance RCS Offers Professional Development Course Emergency Management GET A PLAN! Complacency Kills Operations 6 Simple Tips to Reducing Linen Costs Membership 2014 Regional Directors’ Territories FRLAEF Interview with LMP Student Anthony Rosario FRLAEF Winners of 14th Annual ProStart Culinary Team Competition LMP News Mid-Florida Tech LMP Places 2nd Internationally SafeStaff Food Manager Training & Testing Schedule F lo r i da Restau r an t & Lo d g i n g A s so ci at i o n

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TOU R I SM DAY 2 014

FRLA hosted another successful Tourism Day at FRLA headquarters.

Governor Scott headlined the leadership briefings to Tourism Day attendees.

FRLA's Pinellas Chapter visited with Senator Jack Latvala on Tourism Day. 6  M AY/J U N E

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The Chairmen take a few moments with Florida Governor Rick Scott.

Ed Evans, General Manager at Tops'l Beach and Racquet Club, sports a great t-shirt touting 100 million visitors to Florida.

Florida's newly appointed Lt. Governor Carl os Lopez-Cantera (left) and DBPR Secretary Kenneth Lawson briefed Tourism Day attendees.

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Richard Turner, FRLA, Erica Gordon, Hilton Worldwide, Thomas Maloney, Marriott International and Brian Sernulka, IHG.

FRLA Tourism Day in Review

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undreds of tourism and hospitality representatives from across the state came to the Florida Capitol on Tourism Day, March 12, 2014 and met with more than 60 legislators and government officials.

Thanks to those who made the trip to Tallahassee to lobby on behalf of Florida’s number one industry!

Governor Rick Scott kicked off the day's events at the DoubleTree by Hilton Hotel, highlighting his commitment to the allocation of funding to assist in bringing 100 million visitors to our state. Other state leaders also spoke to showcase the importance of our

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industry including: Lieutenant Governor Carlos Lopez-Cantera, Agriculture and Consumer Services Commissioner Adam Putnam, DBPR Secretary Ken Lawson, Secretary

of State Ken Detzner, Senator Joseph Abruzzo (D-Royal Palm Beach), Representative Jim Boyd (R-Bradenton) and Representative Jimmy Patronis (R-Panama City).

The street party at night,

which drew well over 400 attendees, featured the band Low Flying Planes and guests enjoyed food, prizes and exhibits from numerous members of the tourism industry and supporting organizations.

Tourism Day Delegation in front of the Old Capitol.

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Chef ryan Vargas Emeril’s tchoup Chop loews pacific hotel universal orlando resort

Emeril’s Tchoup Chop is located inside the Loews Royal Pacific Hotel at Universal Orlando Resort and has recently been updated both in décor and food offerings.

It is a beautiful restaurant that is truly unique. Tchoup Chop is Emeril Lagasse’s “twist” on food from the Pacific. Just thinking about that opens the door to limitless inspirations for your menu.

Are you inspired by products produced, caught or grown in the Sunshine State?

Yes, I am inspired to use local products when possible. This is what drives us to showcase the bounty of our Sunshine State.

Chef Emeril has a farmer here in Florida that we work closely with that grows specific types of lettuce and micro greens especially for Tchoup Chop. Right now they are growing sweet pea tendrils specifically for Tchoup Chop’s spring season mix.

Tchoup Chop is such a beautiful restaurant.

Are you enjoying the recent updates?

Tchoup Chop is reminiscent of Polynesia with a bit of an Asian twist. The updates from the décor to the kitchen have me very excited! The robata grill is our newest kitchen toy that allows us to grill foods at a super high temperature (up to 1200ºF) in its simplest form, and then we enhance them with our Tchoup Chop signature flavors (see below).

Does growing up in Hawai’i influence your cooking style?

Growing up in Hawai’i has certainly influenced my cooking style. Hawai’i is a melting pot of different ethnic cultures bringing different ethnic flavors and cooking techniques together that merge into one big unique culinary experience. There is nowhere else in the world with such a diverse cultural profile quite like Hawai’i. From Hawaiian, Filipino, Chinese, Japanese, Portuguese, Korean, vietnamese, Samoan to Puerto Rican and even European, these cultures have influenced what is known as Hawai’i Regional Cuisine. All of these flavor profiles make up my cooking style.

hotChef?

Are You Considered Among 2014 Florida’s Hottest Chefs?

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Chef Ryan Vargas

Please explain about Tchoup Chop’s new robata grill.

Tchoup Chop’s new robata grill is a Japanese method of cooking in which hot rocks or binchotan coals (which are much like charcoal) are used to grill morsels of food traditionally on a stick.

Foods like beef, chicken, fish and a variety of vegetables, from cauliflower to asparagus, are quickly seared at high temperatures reaching 1200ºF! This type of grilling with intense heat is superior because it seals in all the natural flavors of the dish creating a simple yet delicious dining experience.

What is your “sizzle” – for example, cuisine and food that are your signature or “specialties,” unique food presentations or any new ideas you are using?

As a local boy coming from Hawai’i, I would have to say that poke is my specialty. Poke is raw diced fish, ideally ahi, which is seasoned with Hawaiian salt, inamona, green onions, and limu.

This is a traditional Hawaiian style poke, which I showcase here at the restaurant. Since I’ve been in Orlando, I have seen many different versions of “Hawaiian style poke” and feel that adding yuzu, the green seaweed salad, and citrus is a misrepresentation of what is truly “Hawaiian style poke.” There are many different ways to make poke, but I’m more of a traditionalist when it comes to “Hawaiian style poke.”

I am constantly coming up with ideas for new dishes. I like to take classic dishes and have fun with them by adding a whimsical twist. For instance, the sushi allows a lot of flexibility. Take for instance the Aloha Roll, which consists of all the components that make up a typical Aloha Friday plate in Hawai’i. Sushi rice, pulled

(continued on page 10)

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!

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ture dishes I call the “KFC”—Korean Fried Chicken. Chicken thighs are marinated in garlic and onion, coated in corn starch and then fried to a golden crisp. It is then tossed in a sesame, kimchi, soy, garlic, and cilantro marinade and served on kimchi mashed potatoes and sesame garlic butter. This is your typical fried chicken concept, but with an Asian twist. It’s a must try at Tchoup Chop!

Do you enjoy being located at Universal Studios? It seems like it would be a pretty fun place to work! (continued from page 8)

pork (kalua pig), ahi poke, lomi lomi salmon, and poi vinaigrette make up this creative and fun sushi that we would call “ono-licious” in Hawai’i.

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

I like everything that I create, but what comes to mind first is one of our new signa-

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Yes, Universal Studios is a destination for family, fun, and dining. It is definitely a cool location to have a restaurant. The only thing is that Tchoup Chop seems to be a hidden gem that diners need to discover.

We are located in the Loews Royal Pacific Resort. Catch a water taxi from Universal City Walk or any of the other on-property resorts and experience Emeril’s only Pacific Asian-inspired restaurant in the world. We also have complimentary valet parking for

dinner using the Pacifica Ballroom entrance.

To what do you attribute your success as a Chef?

I attribute my success as a Chef to my passion that was initially ignited and inspired by my father and grandmother while growing up in Hawai’i. As I got older, many culinary mentors invested their time and shared their talents and knowledge with me. One ingredient that is imperative to a chef’s success is passion.

FRLA's Regulatory Compliance Services can now be found on Facebook and on Twitter @FRLA_RCS. Friend us! Follow us! It's fun and informative.

F lo r i da Restau r an 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

Session Ends With a Boost For Tourism

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

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. 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.com tal or US Mail, can be made www.RestaurantAndLodging.com, and click the Manage Subscription tab.

By Carol B. Dover

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Carol B. Dover

e are thrilled to host our Summer Board meeting at The Breakers in Palm Beach. The spectacular resort, featured on the cover, is truly an historic icon that helped put Florida hospitality at the heart of the tourism industry. Located on Florida’s Atlantic coast, it gives us the opportunity to experience the ambiance in an area that draws millions of visitors to our state each year.

In fact, as a growing number of families vacation in Florida this summer, it is imperative we maintain focus on the issues that directly impact our industry. This legislative session, we took action as lawmakers made decisions that influence the day-to-day operations of our members.

To support Governor Rick Scott’s goal of bringing 100 million visitors to Florida this year, we closely monitored the state budget to ensure our state legislature committed the necessary marketing dollars to our partners at VISIT FLORIDA. Thanks to support from our friends and colleagues, the legislature approved $74 million in funding for VISIT FLORIDA to help boost tourism. The budget is now waiting for the Governor’s signature.

Additionally, we were able to help pass a bill our industry desperately required, that provided the necessary clarification about what constitutes a “taxable event” to the Department of Revenue. Thanks to the efforts of bill sponsors like Senator Joseph Abruzzo (D–Royal Palm Beach) and Representative Jim Boyd (R - Bradenton), hoteliers should no longer receive puzzling communications services tax assessments with no explanation.

We are also thrilled to know that many of the all-stars of our industry will receive recognition as part of the newly created Florida Tourism Hall of Fame. The display featuring significant contributors to our state will sit on the plaza level of the Capitol thanks to a law that passed this year. If you are interested in diving deeper into the details of this legislative session be sure to read the recap written by Richard Turner, our Vice President of Government Relations on Page 18.

Aside from working hard at the Capitol, we continue to share fun filled days with visitors across the state promoting FRLA’s grant events that help bolster tourism efforts in local communities.

In early April, we celebrated 40 years of the SUN ‘n FUN International Fly-In and Expo with hundreds of thousands of people in Lakeland. Then later that same month, we brought nationally renowned songwriters to the South Walton Beaches Wine and Food Festival which raises money for children’s charities and is located along picturesque Northwest Florida beaches. Then in May, another stellar event line-up with the Key West Songwriter’s Festival and the Capital Cuisine Restaurant Week in Tallahassee.

It is with your encouragement that we continue to push past our goals and promote the industry that has helped re-build our state economy and give Florida families more opportunities to live, work and play. Thank you for being supporting our organization.

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

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BUSI N E S S C L I M AT E

VISIT FLORIDA Marketing Dollars Attracting Florida Tourists in Record Numbers Florida Hotel Industry Reports Significant Gains in Last Four Years

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he Florida Restaurant and Lodging Association supports the efforts of VISIT FLORIDA and the millions of dollars spent on marketing tourism programs used to bring visitors to the Sunshine State. Thanks to these marketing programs, Florida currently enjoys a $79.34 RevPAR (revenue per available room) rate, which is above the national average of $68.69. Growth in revenue is 8.3 percent for Florida in 2013 over 2012 versus 5.4 percent for the United States.

“Governor Rick Scott and the Florida Legislature understand the critical need to fund VISIT FLORIDA’s tourism marketing programs to keep our state as one of the top tourist destinations in the country,” said FRLA President/ CEO Carol Dover. “These Smith Travel statistics show more and more visitors are staying in our hotels in recent years, and a direct correlation may be made that by increasing marketing dollars, more tourists are booking area hotels, eating at our restaurants, and enjoying all that Florida has to offer.”

Florida consistently has led the nation when comparing hotel occupancy rates, average daily room rates (ADR) and RevPAR statistics. RevPAR is calculated by room revenue divided by rooms available. The data compares hotel occupancy rates from 2010-2013 with the national average, which shows Florida consistently in the lead.

Year/Region 2010/United States 2010/Florida 2011/United States 2011/Florida 2012/United States 2012/Florida 2013/United States 2013/Florida

Occupancy Rate % 57.6 59.1 60.1 62.9 61.4 64.8 62.3 67.0

ADR $98.08 $104.06 $101.64 $108.25 $106.10 $113.14 $110.35 $118.46

*Information provided by VISIT FLORIDA based on data from Smith Travel Research.

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RevPAR $56.47 $61.53 $61.06 $68.13 $65.17 $73.31 $68.69 $79.34

FRLA Celebrates 40 Years of SUN ‘n FUN International Fly-In and Expo Nearly 250,000 people attended events at Lakeland Linder Regional Airport The Florida Restaurant and Lodging Association (FRLA) was a presenting sponsor of the 40th Annual SUN ‘n FUN International Fly-In and Expo, with events held April 1st through 6th at the Lakeland Linder Regional Airport.

This is the second consecutive year FRLA has sponsored the event. In 2013, the SUN ‘n FUN International Fly-In and Expo went on as planned, despite national budget concerns, due in part to funding granted by the FRLA. Throughout the week, afternoon air-shows showcased aerobatics and precision flying as ground displays and guest speakers highlighted the history of aviation.

The event is designed to preserve and enhance the future of flight through world-class events, inspiring and educating people of all ages. Details about the event can be found at www.sun-n-fun.org/FlyIn.aspx.

F lo r i da Restau r an t & Lo d g i n g A s so ci at i o n

A L A C A RT E

Chef Emeril at the beautiful Tchoup Chop Restaurant in Orlando.

Meet Celebrity Chef Emeril Lagasse At September’s FRLA Food Show

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he time has come! Save the date for the annual 2014 Florida Restaurant & Lodging Show – Sept.

7-9, 2014, at the Orange County Convention Center in Orlando.

More than simply a trade show, the Florida Restaurant & Lodging Show is a comprehensive learning experience sure to improve your business. From the showcasing of new products and emerging industry trends, to more than 30 free education sessions and networking opportunities, you will gain valuable knowledge and solutions you can apply to your restaurant and foodservice company. We, at FRLA, are proud to announce that

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attending this year’s Food Show is celebrity chef, restaurateur and cookbook author Emeril Lagasse. Lagasse is also the host of Emeril’s Florida, a television show featuring FRLA-member restaurants and hotels across the state.

Emeril’s Florida, which airs Sunday's at 2:30 p.m. on the Cooking Channel, with reruns on Monday’s at 9:30 a.m. and Thursday’s at 11:30 a.m., uncovers the authentic cuisine and unbeatable scenery that make the Sunshine State a hotspot for travelers and locals alike.

Covering the entire state, Emeril visits restaurants from Destin to Orlando and from St. Petersburg/Clearwater to Miami,

not only revealing the delicious local cuisine, but also stepping into the kitchen and whipping up the house specialties as well as some dishes of his own. Emeril also takes the time to showcase the beaches, agriculture, festivals and sporting events that make Florida a one-of-a-kind destination.

Season Two of Emeril’s Florida, now replaying on the Cooking Channel, premiered on Jan. 5, 2014, with the episode “Coming to America.” Chef Emeril featured three chefs who moved to Florida from foreign countries and opened high-end restaurants. He also met with an aspiring young chef from the Dominican Republic who

was named Florida's Top High School Chef in 2013. From South Walton seaside food trucks and Kissimmee indoor surfing, to sandy Sarasota beaches and a South Florida restaurant on its own lagoon, Season Two of Emeril’s Florida left no stone unturned as it highlighted just a handful of what makes Florida a coveted vacation destination.

Mark your calendars for September 7-9, 2014 to have the chance to meet this famous chef and wonderful friend of our hospitality industry at the annual FRLA Show.

For more information on the 2014 FRLA Show, please visit www.flrestaurantandlodgingshow.com.

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MOV E R S & SH A K E R S and Instructor for Mid Florida Tech's Hotel and Resort Business Management Program, was among those honored at the American Hotel & Lodging Association (AH&LA) Legislative Action Summit in Washington, D.C., during the AH&LA Stars of the Industry Awards Breakfast. Novalis was recognized as a Teacher of Excellence.

AH&LA's Educational Institute names Pat Novalis as a 2014 Teacher of the Year.

Educational Institute Honors Florida Educator as a 2014 Leader in Hospitality Training, Education

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he American Hotel & Lodging Educational Institute (EI) announced the winners of its awards for leaders in hospitality training and education.

Pat Novalis, Department Chair

Boston Lobster Feast, Little Greek Awarded NRA Neighbbor Congratulations to Boston Lobster Feast of Orlando, and the Little Greek Restaurant, Tampa, for receiving the National Restaurant Association Education Foundation's Restaurant Neighbor Award. This prestigious national award honors restaurants that go above and beyond in community service and aims to inspire other restaurateurs to get or stay involved in their local communities.

In addition, the Restaurant

Neighbor and Cornerstone Humanitarian Award winner has been named as Michael Quillen!

Quillen exemplifies the humanitarian in our community. For some years, Michael, through his five Gecko's Grill & Pub restaurants, and now through the newest venture, S'macks Burgers & Shakes, has nurtured several key partnerships with community philanthropies, charities, non-profits, and basic need. As business partners with dozens of Sarasota and Manatee County schools, Gecko's donates Super Student Award Cards, which give elementary students a truly free meal as incentive for exemplary scholastic achievement, school attendance, and good citizenship.

Derrick Deal Wins Red Robin's Golden Robin Burger Contest Do you have what it takes to craft the next burger masterpieces?

This year, Derrick Deal, a senior at Florida International University claimed the title of Burgermeister

in Red Robin's Golden Robin burger recipe contest.

The recipes were submitted earlier this year, so Red Robin could crown a victor prior to the Food Network's South Beach Wine & Food Festival in Miami which Red Robin sponsors in conjunction with FIU to bring people together over their common love for all things food, particularly burgers.

Derrick's winning creation was a Bubblin' Brown Sugar BBQ burger. Derrick personally candied the bacon with brown sugar, which he muses was the finishing touch which put him over the top.

Derrick Deal also was the intern for the FRLA Broward Chapter and is now working at the Hilton Fort Lauderdale Marina (Kevin Speidel’s property).

Derrick is a hospitality major but won the burger contest.

His prize is $10,000 and his burger was featured at the world renowned South Beach Wine and Food Festival Burger Bash alongside the best chefs in the world!

Stephen Cummings, GM, Loews Don Cesar Hotel, Named GM of the Year

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Stephen Cummings 14 M AY/J U N E

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oews Don Cesar Hotel General Manager, Stephen Cummings, has recently been named 2013 General Manager of the Year for Loews Hotels & Resorts.

“Stephen’s talent for engaging his team members at all levels, from line employees to executive management, has been a driver in the growing success of the Loews Don Cesar,” said Jonathan M. Tisch, Chairman, Loews Hotels & Resorts.

Prior to coming to St. Pete Beach, Cummings served in several executive positions within Loews Hotels including Loews Ventana Canyon and Loews Coronado Bay, among others.

FRLA CEO and President Carol Dover (left) enjoys a fun night at the Chi Chi Miguel Throwdown with Emeril Lagasse.

F lo r i da Restau r an t & Lo d g i n g A s so ci at i o n

A L A C A RT E

“Color TV and Cold Air” Universal Orlando is opening its fourth lodging property, a new “retro” 1,800 room hotel. Cabana Bay is a 21st century throwback to 1960. With snazzy colors, iconic décor and technological enhancements in every room, Cabana Bay is certain to be a favorite of vacation-loving families. The hotel is a joint venture with Loews and has a lower price point than many Orlando properties located near theme parks.

Hotel Room Keys As Gift Cards?

On the trend watch, Skift.com is reporting that Starwood hotels are beginning to load room keys with funds to be used at local vendors as gift cards. "Sheraton is the first Starwood brand to roll out the new card, which suggests meeting attendees at W Hotels and Le Meridien could be next to receive the key card surprise."

This trend could really promote local partners as well as familiar chains. Sounds great!

Nutritional Information Menu Labeling The Affordable Care Act (ACA or Obamacare), signed into law in March 2010, contains a federal nutritional information menu labeling requirement that has not yet been fully implemented.

NRA has worked tirelessly to ensure that the Food and Drug Administration (FDA) rules being developed to implement this new law are reasonable and industry has time and ability to comply. w w w.Res t au ra n t A nd Lodgi ng.com

There is no final regulation yet, nor is there a compliance date, but we’re getting closer.

An NRA update is below, and the FDA has a resource and information section for this on their website at: www.fda.gov/Food/ IngredientsPackagingLabeling/ LabelingNutrition/ucm248732. htm. For more information contact Geoff Luebkemann, Vice President of Education and Training, FRLA at (850) 224-2250.

Nickell, Oliveri, Rivers Named Orlando Sentinel's Hall of Fame Congratulations to FRLA members Eddie Nickell and Nicholas Olivieri of the FMI Restaurant Group and John Rivers of the 4 Rivers Smokehouse for being named to the 2014 Orlando Sentinel's Culinary Hall of Fame! The ten nominees to the Hall of Fame were chosen from more than 300 nominations. According to the Orlando Sentinel, the honorees "…have demonstrated a passion for mentoring, a commitment to quality and a vision for the future…." Well done!

Florida’s Tourism Numbers* The hospitality and tourism industry represents a $76.1 billion industry, 23% of Florida’s economy, $4.6 billion in sales tax revenue, and nearly 1.1 million employees.

Florida welcomed 94.7 million visitors in 2013. *Source: VISIT FLORIDA 2014

Ask Your Inspector

Q A

What is the cross contamination potential in refrigerated storage?

Different types of food have different microorganisms – which is why the minimum required cook temperature for foods varies. If foods are stored so they can cross contaminate each other, the minimum cook temperature required for that particular food may no longer be able to eliminate the organisms present.

A good example is poultry. The most prominent organism on poultry is salmonella. Poultry must be cooked to a minimum temperature of 165 degrees Fahrenheit for 15 seconds in order to eliminate the salmonella.

Fish, on the other hand, only needs to be cooked to a minimum temperature of 145ºF degrees for 15 seconds to eliminate the common bacteria found on fish. However, if poultry has dripped onto the fish during storage, the 145ºF degree cook temperature will not be adequate to eliminate the salmonella that found its way onto the fish.

Refrigerated foods should be stored according to their minimum cook temperatures – ranging from lower temperatures above and higher cook temperatures below (e.g. fish above ground meat above poultry).

You must also account for foods that are ready-to-eat and will not undergo any cooking at all. These foods must be stored away from or above foods that must be cooked.

Unwashed produce is not ready-to-eat, so it must not be stored where it can cross contaminate ready-toeat foods or be contaminated by foods that must be cooked. While it sounds a bit complicated, with a little practice and planning, you can keep all your foods separate and safe while stored.

For additional information, see http://www.fda.gov/ ForConsumers/ConsumerUpdates/ucm093704.htm.

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A L A C A RT E

Cronut

DESSERT 1. Hybrid desserts (e.g. cronut, townie, ice cream cupcake) 2. Savory desserts 3. House-made/artisan ice cream 4. Bite-size/ mini-desserts 5. Deconstructed classic desserts

Breakfast / Brunch 1. Ethnic-inspired breakfast items (e.g. Chorizo scrambled eggs, coconut milk pancakes) 2. Traditional ethinic breakfast items (e.g. huevos rancheros, shakshuka, ashta) 3. Fresh fruit breakfast items 4. Egg white omelets/ sandwiches 5. Yogurt parfait/Greek yogurt parfait Source: National Restaurant Association, What's Hot in 2014 chef survey

Cool Apps ALICE will assist your concierge like nothing you’ve ever seen! It will “…improve guests’ experiences while streamlining hotels’ operations to make staffs’ responses quicker….” If a guest is staying at a property that utilizes ALICE, guests will be asked by reception staff to download the app. After downloading, travelers only download the app one time and then may log into ALICE when staying at participating locations by using a room number. Currently, this app is for IOS. If you are interested in using it in Florida, The Setai and The Atlantic are using it according to SKIFT.

Spring Break Training A Success!

FRLA’s Regulatory Compliance Services (RCS) and the Florida Department of Business & Professional Regulation’s Division of Alcoholic Beverages & Tobacco (AB&T) hosted a Spring Break Alcohol Compliance Training at Panama City’s Boardwalk Beach Resort.

RCS regional manager Al

Gardner, AB&T Lieutenant Tony Cornman, and AB&T agent Ben Sass instructed over 200 local bartenders, servers, and managers how to sell and serve alcohol responsibly during the busy spring break season.

2015 Spring Break trainings will be held in Panama City, Daytona Beach, and Ft. Myers.

If you would like to receive notification of the 2015 Spring Break trainings or receive information about alcohol compliance, food safety, sexual harassment, or other professional development training for your staff, contact Christy Crump at 850.224.2250 or ccrump@frla.org.

Division of Hotels and Restaurants Annual Report 2012–2013 by the Numbers

5,398

16 M AY/J U N E

DHR conducted 109,453 public food service inspections.

DHR conducted 31,158 public lodging inspections.

Total inspections conducted were 140,621.

There were 37,155 licensed public lodging establishments. plan reviews for food service establishments processed by DHR during the same year.

And, 7,292 Temporary Food Service Event Licenses were issued.

2014

F lo r i da Restau r an t & Lo d g i n g A s so ci at i o n

2014

Calendar of Corporate Events

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

n FRLA Summer Board Meeting June 4-6, 2014 The Breakers Resort, Palm Beach

Celebrating 10 Years with the Tampa Bay Community

Seminole Hard Rock Hotel & Casino recently celebrated its 10 year anniversary in Tampa! Seminole Hard Rock has created a high-end scene for guests to celebrate 10 more rocking years. Congratulations!

n FRLA Marketing/ Operations Summit July 29-30 – Hilton Tampa Downtown n 2014 Florida Restaurant & Lodging Show September 7-9, 2014 Orange County Convention Center, Orlando n FRLA’s BIG PARTY September 8, 2014 BB Kings Blues Club

AHLA Legislative Summit

Some members of the Summit Delegation met with Congresswoman Ros-Lehtinen included (left to right) Richard Turner, General Counsel, FRLA; Azim Saju, General Counsel, HDG Hotels; Craig Leitch, Vantage Hospitality Group; Congresswoman Ileana Ros-Lehtinen; Jordan Langlois, Vantage Hospitality Group; Deborah Herman, CEO, Fabric Innovations; Charles Dusseau, Gate Hotel Group; Keith Overton, Tradewinds; and Carol Dover, FRLA President/CEO.

n NRA/FRLA Bob Leonard Golf Classic September 10, 2014 ChampionsGate Golf Course

The 19th annual Concours d'Elegance at The Ritz-Carlton, Amelia Island took place March 7-9, 2014. This vintage car exhibition offered 250 rare vintage show cars and drew close to 20,000 spectators.

Awesome! w w w.Res t au ra n t A nd Lodgi ng.com

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L E GI SL AT ION

2014 SINE DIE REPORT

By Richard Turner COMMUNICATIONS SERVICES TAX (CST) PASSED

VACATION RENTALS PASSED

SB 898 (Senator Joseph Abruzzo, D – Royal Palm Beach)

SB 356 (Senator John Thrasher, R – St. Augustine)

HB 803 (Representative Jim Boyd, R - Bradenton)

HB 307 (Rep. Travis Hutson, R - Elkton & Rep. Daphne Campbell, D - Miami)

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.

In one case, a hotel was assessed $138,000 in new tax bills for communication services.

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. In essence, the hotel industry was unable to determine what constitutes a taxable event under the new enforcement interpretation of the DOR as it relates to communications services tax.

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.

FRLA wishes to thank Senator Joseph Abruzzo and Representative Jim Boyd for their dedication and hard work on this vital piece of legislation.

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In 2011, the Legislature preempted to the state the power to regulate vacation rentals; preventing local governments from enacting any law, ordinance, or regulation that restricted or prohibited the use of vacation rentals based on classification, use, or occupancy.

After the preemption of vacation rentals in 2011, local governments could no longer enact local law, ordinance, or rule to ban or restrict vacation rentals and could only adopt legislation or regulations that treated vacation rentals the same as any other residential property.

Legislation was passed this year that helps define the balance of power between the state and local governments.

Local governments have the authority to conduct inspections for compliance with the Florida Building Code and the Florida Fire Prevention Code, but may not limit the frequency of rentals or set minimum stay requirements for a vacation rental of greater than seven days.

TICKET FRAUD SALES PASSED SB 1142 (Senator Tom Lee, R – Brandon) HB 1057 (Representative Jason Brodeur, R – Sanford) With many venues and ticket retailers using “paperless ticketing,” Florida has seen a rise in counterfeit tickets.

Currently, selling counterfeit tickets is a misdemeanor and there is no penalty for repeated convictions of the same crime.

With passage of SB 1142, penalties for ticket counterfeiters would increase to a felony, second offenses could be charged as a felony, and the penalty for selling partially used multi-day passes would increase from a seconddegree to a first degree misdemeanor.

VISIT FLORIDA FUNDED $74 MILLION With FRLA as one of its biggest allies, VISIT FLORIDA received additional funding in the 2014 budget.

VISIT FLORIDA, the state's official tourism marketing corporation, serves as a source for travel planning to visitors across the globe.

VISIT FLORIDA is a public/ private partnership created by the Florida Legislature in 1996.

As the state's number one industry, tourism was responsible for welcoming 94.7 million visitors in 2013 who spent more than $76.1 billion, generating 23 percent of the state's sales tax revenue and employing nearly 1.1 million

Floridians. For every $1 spent on tourism marketing, VISIT FLORIDA generates more than $390 in tourism spending and $23 in new sales tax collections, paid by visitors, not residents.

Additional funding is secured from the private sector to expand VISIT FLORIDA's marketing dollars. Last fiscal year, VISIT FLORIDA raised more than $108.6 million in private sector matching funds. This was achieved by actively recruiting the state's tourism industry to invest as Partners through cooperative advertising campaigns, promotional programs and many other pay-to-play ventures. Through this public/private partnership, VISIT FLORIDA serves nearly 12,000 tourism industry businesses.

VISIT FLORIDA facilitates tourism industry participation in domestic and international travel trade and consumer shows, as well as media missions to the top global visitor markets.

VISIT FLORIDA also works closely with travel agents, tour operators, meeting and event planners, and is responsible for operating Florida's five Official Welcome Centers.

of Representatives and the Florida Senate established committees on gaming. After numerous committee meetings and hours of testimony, the Legislature ordered that a comprehensive critical assessment study was in order.

After considering the study, the Senate Gaming committee released its gaming proposal, consisting of three separate Senate bills.

The proposal would allow two new casinos in South Florida, set up the Department of Gaming Control to oversee gaming operations, allow slot machines at dog and horse tracks, and add a constitutional amendment that would require a statewide vote before any future expansion of gaming.

Following numerous debates and several committee meetings, Senator Garrett Richter, R – Naples, cited the ongoing negotiations between Gov. Rick Scott and the Seminole Tribe as one of the central elements preventing comprehensive reform legislation for this year.

RESTAURANT GRADING NEVER HEARD IN A COMMITTEE

EXPANSION OF GAMBLING DEFEATED SB 7050 / SB 7052 / SB 7054 (Senate Gaming Committee) After a huge push from casino powerhouses in 2012, Florida finds itself divided on the issue of expansion of gaming.

Prior to the 2013 Legislative Session, both the House

SB 1080 (Senator Eleanor Sobel, D - Hollywood) HB 1303 (Representative Katie Edwards, D - Plantation) The Department of Business and Professional Regulations (DBPR) Division of Hotels and Restaurants is responsible for licensing,

F lo r i da Restau r an t & Lo d g i n g A s so ci at i o n

Passed inspecting and regulating public lodging and food service establishments in Florida.

DBPR effectively protects public health and safety, evidenced by an 84% decline in restaurant food borne illness since 1997.

The “restaurant grading” bill would have transferred the regulation of public food service establishments, from the Department of Business of Professional Regulations to the Department of Health and require a public food service establishment to immediately post a letter grade card based on a point system.

FOOD ALLERGIES NEVER HEARD IN A COMMITTEE SB 1072 (Senator Geraldine Thompson, D - Orlando) HB 273 (Representative Victor Torres, D - Orlando) SB 1072 and HB 273 was another attempt to mandate restaurants, adding substantial costs, without increasing food safety.

These bills would require the manager of a food service establishment to view a video, regarding food allergies, before becoming a certified food manager.

Along with the additional food manager requirements, a restaurant must display a poster that contains information about the risk of an allergic reaction and a notice, on all menus, obligating customers to inform servers of known allergies.

requiring restaurants to maintain a master list of all the ingredients used in the preparation of each food item for consumption.

HOSPITALITY EDUCATION PROGRAM (HEP) FUNDED $706,698 The Hospitality Education Program (HEP) was created in the early 1960’s with the primary goal of training all individuals and businesses in the food service industry.

HEP provides important workforce-related training and transition programs through Florida’s public school system to students interested in pursuing careers in the hospitality industry.

The dollars in the trust fund are derived from a $10 license surcharge paid exclusively by Florida’s restaurant and lodging establishments for the sole purpose of funding this important program.

Approximately 25,000 students and more than 240 high schools participate in HEP. This program helps the hospitality industry grow its workforce by producing a pool of certified and immediately employable workers with the proper skill sets to be assets to the industry.

FRLA worked diligently with the governor and legislative leaders to continue to provide funding for this program which is necessary to recruit and train the hospitality leaders of tomorrow.

A voluntary “Food Allergy Friendly” program would be developed by DBPR, w w w.Res t au ra n t A nd Lodgi ng.com

Defeated

Issue

Issues Overview

Communications Services Tax

Provides the necessary clarification that certain communications over the internet, especially between a franchisor and franchisee, does not make hotels a Communications Services Provider.

Vacation Rentals

A compromise bill designed to define the balance of power between the state and local governments.

Expansion of Gambling

After releasing three bills designed to expand gaming, ongoing negotiations with the Seminole Tribe prevented comprehensive reform legislation.

Ticket Fraud Sales

With a rise in retailers using “paperless ticketing,” passage of this bill increases the penalties for selling counterfeit tickets.

Hospitality Education Program (HEP)

HEP helps the hospitality industry grow its workforce by producing a pool of certified and immediately employable workers with the proper skill set to be an asset to the industry. The legislature granted funding of $706,698.

VISIT FLORIDA

With FRLA as one of its biggest allies, VISIT FLORIDA received an increase of funding for 2014. VISIT FLORIDA will continue to promote Florida as one of the top destination locations in the world.

Funding: $74 million

Restaurant Grading

Would have transferred the regulation of public food service establishments, from the Department of Business and Professional Regulation to the Department of Health

Food Allergies

In addition to extra food manager requirements, a restaurant would be responsible for displaying a poster containing information about allergic reactions and displaying a notice informing customers they must notify server of know allergies.

Advertising Funds for Tourism and Marketing

The Florida and Restaurant & Lodging Association was awarded $500,000 out of the DBPR Hotels & Restaurants trust fund to work with Visit Florida promoting tourism using a intra state marketing campaign.

Genetically Engineered Food Labeling

Requires the labeling of genetically engineered food.

Minimum Wage

An attempt to increase Florida’s minimum wage from $7.96 per hour, up to $10.10 per hour.

(Continued on Page 20) F lo r i da Restau r an t & Lo d g i n g

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(Continued from Page 19)

MINIMUM WAGE INCREASE NEVER HEARD IN A COMMITTEE

OPI N ION

SB 456 (Senator Dwight Bullard, D – Miami) HB 385 (Representative Cynthia Stafford, D – Miami) With the recent decision by the President of the United States to raise the Federal Minimum Wage for government employees many states, including Florida, have seen bills designed to match or exceed Federal standards.

SB 456 and HB 385 were introduced in the Florida Legislature to increase Florida’s minimum-wage to $10.10 per hour, up from the current $7.93 per hour.

Currently, Florida’s minimum wage is based on the percentage increase in the federal Consumer Price index for Urban Wage Earners and Clerical Workers in the South Region.

GENETICALLY ENGINEERED FOOD LABELING NEVER HEARD IN A COMMITTEE SB 558 (Senator Jeremy Ring, D – Margate) HB 1 (Representative Michelle Rehwinkel Vasilinda, D – Tallahassee) Several Florida lawmakers are trying to bring the debate of genetically engineered food labeling to Florida’s capitol.

HB 1, is similar to a bill filed in the 2013 session that would require the labeling of genetically engineered food, but in both legislative sessions, neither bill was heard from a committee.

As more states debate this issue, Florida is certain to see similar bills in upcoming sessions.

Richard Turner, is FRLA’s Vice President of Government Relations.

20 M AY/J U N E

2014

E

By RICH BLASER

Electrical Restructuring = Florida Energy Freedom

very day, we make choices about how we use electricity. But, even though electricity is a big part of monthly budgets, we Floridians have no choice in how we purchase it. Although several states have opened their markets to electric competition, Floridians are only able to get their electricity through the utility, which both supplies the power and delivers it.

By contrast, in competitive markets, the utility delivers the same power and services as before, but customers can choose pricing and plans from competing retail energy suppliers. This way, customers gain access to different rate products and better budget options. And in the longer term, electricity prices go down.

Utilities can only offer one kind of rate, the variable rate, which changes as the market does. But retail energy suppliers can provide more options, such as fixed rates, which allow consumers to lock in the same price for months or even years. The ability to stabilize a major expense is invaluable to many budgets.

In a competitive market, customers can also choose low variable rates, renewable energy products, and short-term and long-term plans. Competition gives customers direct control over their costs, so they can choose the best options for their families and businesses.

Competition also drives down prices and encourages innovation. And, in Florida, that kind of competitive innovation is badly needed.

For example, one major Florida utility company has some of the lowest rates in the state, according to September 2013 data from the Florida Municipal Electric Association. But that same company's average monthly bill of $92.73 for 1,000 kWh isn’t competitive outside Florida. In November 2013, the best offer in Dallas, Texas, would have cost only $53 for 1,000 kilowatt hours, providing substantial savings over the Florida bill.

Many states have successfully introduced energy choice, but Texas is the only state to completely restructure its electricity market–and it works. Like Florida, Texas has a large population, hot climate and low-tax policies, but its electricity model is very different.

Texas retail energy suppliers post their rates on powertochoose.org, the official electricity shopping website operated by the Public Utility Commission of Texas. When customers are ready to choose a rate, they can instantly compare dozens of prices from all the retail energy suppliers serving their area. They get the rate they want, and the utility still delivers the electricity, reads the meter and responds to emergencies.

Renewable energy products are generally more expensive than those derived from traditional fuel sources. But, in November 2013, Texans could choose a plan that cost $59 for 1,000 kilowatt hours of 100% renewable energy--and still have a lower electricity bill than the FPL average.

Whether you believe in the merits of renewable energy or not, it is hard to argue with the idea that people should be free to purchase renewable energy if they choose to, especially when it’s cheaper than the energy available to Floridians today.

Businesses in Texas pay over 10% less for electricity than in Florida, and industrial customers pay more than 20% less, according to the U.S. Department of Energy. Both types of users enjoy lower rates in Texas, compared with Florida and the national average.

Lower prices contributed to Texas being #1 in job growth during the U.S. recession, and the state continues to lead during the recovery. When business and industry save money, they compete better, produce cheaper products and hire more workers.

Restructuring also increases customer protection with better oversight, as state regulators protect consumer rights and maintain a competitive playing field.

Most importantly, people can find the best retail energy supplier when they vote with their dollars.

A restructured market means better service and reliability for all. Floridians deserve the freedom that competition makes possible–and our families and businesses can only benefit from the better options and lower prices competition would bring to Florida.

To learn more or contribute to Florida Energy Freedom, contact Rich Blaser at RBlaser@InfiniteEnergy.com.

F lo r i da Restau r an t & Lo d g i n g A s so ci at i o n

FLORIDA RESTAURANT AND LODGING ASSOCIATION’S

MARKETING+OPERATIONS SUMMIT

2014

TAMPA, FL

JULY 29-30, 2014

SAVE THE DATE DAY 1 KEYNOTE SPEAKER ANTHONY MELCHIORRI, HOST OF HOTEL IMPOSSIBLE

DAY 2 KEYNOTE SPEAKER ROBERT IRVINE, HOST OF RESTAURANT IMPOSSIBLE

REGISTER FOR PRE-SALE TICKETS TODAY! MEMBER: $99 NON-MEMBER: $109 REGISTER HERE: w w w.res t au ra n t A nd lodgi ng.com

FRLA.ORG/EVENTS/MARKETING-OPERATIONS-SUMMIT F lo r i dA r EstAU r A N t & lo d g i N g

21

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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

Michael L. Quillen

President, Gecko’s Hospitality Group As the President of a locally owned group of seven restaurants, Michael Quillen is involved in every aspect of their operation. Gecko’s Grill & Pub opened its flagship restaurant in 1992, and in its 22 years of stimulating the Sarasota and Manatee County economies, has seen its share of industry ups and downs. Quillen, and his business partner, Mike Gowan, still operate their stores with a hands-on approach, having worked in every area of a restaurant themselves. Their Polished Casual and Better Burger concepts join with two Bar & Package stores and a vending business to complete the Gecko’s Hospitality Group family.

With a team of over 300 employees and very little turnover in management, Quillen’s philosophy for his Michael Quillen business always comes back to the Hospitality quotient.

Classically trained in a variety of corporate (Steak & Ale Corporation), franchise, and family-owned boutique restaurants, Quillen’s expertise in restaurant management combines a tough work ethic, strong business acumen, and a healthy dose of elbow grease. This robust operating style enables his businesses to not only thrive during the tough times, but consistently win “Best Of” in many categories with his guests.

Quillen serves on numerous local boards and is the immediate Past President of The Argus Foundation, a public policy community foundation which harnesses business leadership for effective community building. He was awarded the 2013 National Restaurant Association’s Restaurant Neighbor Florida Cornerstone Humanitarian award, and Gecko’s Grill & Pub has been awarded the past two years with the National Restaurant Association Educational Foundation’s Florida Restaurant Neighbor Award.

Quillen attended State College of Florida on a tennis scholarship and studied History and Political Science at New College in Sarasota, FL. Quillen and his wife, Mary, have two daughters.

how did you get started in the hospitality industry?

I started washing dishes in my father’s restaurants, then located in Greenwich, Connecticut at age 14 during the summer. My big break came when I was 15 and working as a valet, when my boss at The Inn Between on Siesta Key was hauled off in handcuffs, and my partner and I quietly leveraged the business, becoming “owners” overnight. We

found ourselves running two valet services at two popular restaurants on Siesta Key during High School and College, and for years went undetected by owners and management. We ran those cars until the restaurants were sold five years later.

Later, I waited tables at Brown Derby, then moved to Steak & Ale Corporation, training as a Manager on International Drive in Orlando, then worked in the Jacksonville

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22 M AY/J U N E

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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

and Tallahassee markets. I was recruited to be the Food and Beverage Manager at a Holiday Inn in Tally, then took a stint at managing my dad’s restaurant, Monkey’s Uncle, in Jacksonville, until I moved back home to Sarasota in 1991. We opened the first Gecko’s in 1992.

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

Treat people with respect, work very, very hard, and never give up. There were times it was not easy to keep going; during the S&A training period, their training method was to lock me in a cooler at 8:00 a.m. with no company but my heavy coat and my knife.

There were boxes upon boxes of vegetables and my training orders were, “Cut! 1/8 inch; ¼ inch; julienne!” It was brutal, especially when I was finally allowed to emerge from my sub-frozen hell, salvation came in the form of a mop and a dirty floor. Never compromise your integrity or your honesty, keep smiling, have fun, and keep Hospitality a guiding force in serving your guests.

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

I have had the good fortune of working with some wonderful teachers and colleagues, both within the hospitality industry and in the business community. Among them were my father, Carter, who introduced me to the industry.

Most recently, I was fortunate to have attended the Restaurant Leadership Conference in Scottsdale, AZ. As a restaurateur and a businessman, I was treated to an invigorating experience, and could only begin to mention how impressive the panelists and speakers were there and how their mentoring continues to be relevant in our industry.

Do you have any career-related advice that you would like to pass on to Florida Restaurant and Lodging Magazine's readers?

Be involved; keep moving. Put the guest in the center and look outward. Never lose focus; plan backward…what is the next big thing? w w w.Res t au ra n t A nd Lodgi ng.com

Do the right thing when no one is watching.

My employees are my heroes; my guests are my boss. And, I believe: hotter food, faster service, in a cleaner restaurant.

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

I have been very fortunate to have been brought up with a strong work ethic…I was able to translate this ethic into opportunity, the ability to recognize talent and invest in it.

And finally, the great privilege of being able to give back to my community.

Through Gecko’s, our restaurants have a long history of serving as business partners with dozens of schools in Sarasota and Manatee County, providing Super Student Free Meals to tens of thousands of elementary students and supporting untold numbers of teams, projects, fundraisers and events in area schools.

We are also a benefactor of the non-profit Y Youth Shelter, which serves children 10-17 years of age who are homeless, and Operation Second Chance, which serves America’s wounded, injured and ill combat veterans.

This year, we established a strong business partnership with the 4H Foundation, which we consider the building block for our restaurants’ authentic Florida Farm-to-Fork program. Hard work has been a major factor in our ability to give back, and our community involvement has introduced me to countless other like-minded business leaders, hospitality colleagues, fellow foodies, and the neighbors who, in turn, help make our restaurants successful.

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

The FRLA provides such a huge service to restaurateurs and lodging professionals.

While we are doing the business of offering hospitality, the FRLA constantly has our back. Being involved as a board member the past few years has introduced me to fellow colleagues, and re-impressed to me the importance of being involved in community and governmental affairs. Without the FRLA’s advocacy on behalf of its members, we could not bring the voice of hospitality to the legislative table. The leadership of FRLA inspires leadership from the members, and has taught us the vital importance of showing up and being involved.

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F lo r i da Restau r an t & Lo d g i n g

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FR&L Editor, Susie McKinley, interviewed Felipe Valls Jr., owner of the world-famous Versailles Restaurant in Miami for this Edition’s Secrets of Success.

24 M AY/J U N E

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Please tell our readers about the history of Versailles.

Versailles Restaurant was opened in 1971 as a much smaller restaurant than what it is today. As our patronage and popularity increased, we expanded the restaurant at different times. First we moved the kitchen to another location in the back and expanded the dining room and then we expanded 2 more times…. Today it is a very large restaurant with 350 seats, the “Ventanita”, corner for the coffee window, a meeting room, and a large retail bakery adjacent to the building, which connects through the restaurant and also has seating for bakery items and lighter fare.

Versailles’ focus on classical, authentic recipes of Cuba, its service and the large offerings on the menu, consistently drew in more and more patrons from the moment it was open. It quickly became F lo r i da Restau r an t & Lo d g i n g A s so ci at i o n

Founded in 1971, Versailles Restaurant is known the around the world for its fantastic Cuban cuisine and is known as “The World’s Most Famous Cuban Restaurant.” w w w.Res t au ra n t A nd Lodgi ng.com

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very popular with the Cuban community, artists and the late-night crowd. It became a very social restaurant. As time went on the restaurant continued to gain popularity and took on a life of its own, where it became very representative of the Cuban community. It was a place where you could go to and at any time of the day there were a lot of Cubans dining, socializing and exchanging political views.

Soon the younger kids of those first Cuban immigrants / patrons, started coming after the movies and after the clubs and then those kids started to bring their own kids after church, soccer games and parties.

Versailles became a venue where generation after generation of the Cuban community went to celebrate, experience and share in their culture, cuisine and customs. If you wanted to know what Miami’s Cuban community was thinking or doing, Versailles was the place to go. Politicians soon realized this as well, but it was really Governor Graham who started it all.

When he was running for governor, part of his campaign was, “A Day in the life of…” He worked at different jobs held by Floridians, and one of them was a busboy at Versailles. He dressed as a busboy and bussed tables for a couple of days. This was very popular and it 26 M AY/J U N E

2014

got a lot of press, and from that day on, Versailles became a political stomping ground for politicians. It is the place where politicians come to get the pulse of the Cuban community, show respect to and gain its voters… It also became a very important point to go to for the press to ask opinions and get a sense about things that were happening in the world which related specifically to Cuba, to Miami, especially at the “Ventanita,” where it became very popular for the press to poll its patrons at the window.

As its popularity grew, the restaurant became bigger and better than ever and eventually became a landmark as a restaurant and a landmark for politicians of all kinds: presidents, governors, dignitaries, ambassadors, and also artists, movie stars, and musicians, all to come and enjoy the delicious Cuban cuisine and truly experience and get a feel of what the Cuban community and culture is.

Please explain to readers about “La Ventanita” at Versailles.

The “Ventanita”, or the coffee window, was a model that was developed early on by Felipe Sr., where you have the Cuban coffee, which is basically an espresso with a specific blend of beans and F lo r i da Restau r an t & Lo d g i n g A s so ci at i o n

the Cuban community. It also is a place where politics has always been discussed internally within the Cubans, standing outside the window you will hear a lot of polemic, controversy about Cuba, when will we return, and many, and we mean millions and millions of times, at that window, has Castro somehow been defeated, taken care of and Cuba returned to its grandeur.

City, county, state and national candidates all make a point not to miss Versailles when campaigning, and Versailles is known as the “town square” for Cuban exiles. In fact, when I was at Versailles in January 2013, Newt Gengrich was there!

Do you think politicians believe that Versailles is the “pulse” of Miamians?

roasting points, being served through a window from these very nice espresso machines. To that concept we then introduced all of our pastries, our pastelitos de guayaba, queso, all phyllo types of pastries with different fillings, then the croqueta, and then later the juices, etc. so that in that window, product was added throughout time and it became, in our restaurants specifically, a very unique element in our typical restaurant.

That model has been copied throughout Miami and exists in many other restaurants and corners and windows of Miami but it was originated by Felipe, Sr. He was the first person in Miami to bring in espresso machines from Europe and even before having restaurants he started to build these coffee corners that were in different areas of downtown. It was originated during his first job as an equipment sort of consultant to these owners who wanted Versailles’ Cuban! to have this same type of coffee corners throughout downtown, which is where the majority of Miami existed at that time.

But as for the Versailles “Ventanita,” it is specifically a very large window and area, with great product and great pastries from our bakery that is right in-house producing these pastries hourly, as opposed to buying everything in the morning and selling it throughout the day.

That corner became popular because of the set up, the way it is, the product offerings, which are more than in any other corner.

Eventually, that window became kind of like the picture frame where politicians would go, drink their Cuban coffee and do this whole ceremony, here I am at Versailles, drinking my Cuban coffee, eating my croqueta or pastelito, mingling with and being a part of w w w.Res t au ra n t A nd Lodgi ng.com

Yes, I do. The fact that, as you say, almost all politicians make it a point not to miss Versailles when campaigning, is a testament to the positive influence that their visit to Versailles has. They know that if they want to gain ground in Miami, in the Cuban, international community, they will do that at Versailles.

Aside from this, the press has also put Versailles on the map. They not only film politicians at Versailles who want to gain exposure but they have also made it the venue where they go to attain Miami’s “pulse” on any important news that is happening here.

This is especially true if it is Cuban news; they know that Versailles is the most symbolic of Cuban restaurants and is a reunion point for Cubans. In fact, press from AP, CNN, Spanish, Brazilian, Chinese, Japanese, and the major networks have already contacted, contracted and secured a spot in and around Versailles for the day the Cuban regime falls, to film the whole happening and the reactions of the community.

Please describe your menu.

Our menu is a very large menu, we do breakfast, lunch and dinner and late-night. It includes a full-breakfast menu, and obviously lunch specials and daily specials and our full menu. It’s a very large menu that encompasses all kind of product: meats, pork, poultry, fish, seafood, all the tubulars, full Cuban sandwich kitchen, which is a double press system where all the sandwiches are grilled, like our Cuban sandwich and so forth, many soups: daily porridges, bean soups.

The menu are all based on very classical recipes of Cuban creole food, it is not a modern blend of cuisines or fusions of anything.

It is based on Cuba’s history of cuisine which is basically Spanish cuisine fused with the local fruits and tubulars of the islands of the Caribbean with the new world products, so it’s like Spanish creole which is probably the best way to explain Cuban food.

Have you seen the tastes of your guests change over the years?

The tastes have changed in general, going to a lighter fare, more salads, that type of thing, but overall, we’ve preserved that authentic, original Cuban cuisine. I would say, the tastes of our F lo r i da Restau r an t & Lo d g i n g

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guests are more dictated by us than their taste changing. We have always been a sort of flagship of Cuban food in bringing these recipes out of the island’s history into Miami and demonstrating what Cuban cuisine is, the way it’s prepared authentically, the way it’s done correctly.

What is your most popular dish?

We have a lot of popular dishes; there is not just one popular dish. For the sandwiches, it’s the Cuban sandwich, the soups: the black bean soup and the Galician white bean soup, in the meats it’s the palomilla, which is a flattened steak that’s minute grilled and served with grilled onions or the vaca frita which is a flank steak which is boiled in broth, taken out and then grilled to a crisp on a flat grill with a splash of mojo, which is a mix of sour oranges, limes, vinegar, salt and garlic, on top of it with grilled onions.

For the pork dishes, the most popular is probably the pork chunks, which is similarly done and then baked and flash fried with mojo or our classic roast pork, which is a Cuban-style marinated roast pork, served with yucca, or the cassava with mojo and the moros rice, which is black bean and white rice baked together.

Obviously white rice and our Cuban black beans is a very strong item.

How do you keep your menu fresh and interesting to returning guests?

First, by adding additions to sections of the menu, such as salads, appetizers, soups, of things we come up with that we know are classic Cuban. Basically, we’re continuously adding new items to the menu and eliminating the bottom sellers, so we’re constantly rotating new dishes and eliminating the ones that don’t sell within a very large rotation of items because it’s a very large menu.

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What is the most important thing you emphasize to staff about your customers?

That the customer is obviously always right, as is always emphasized in all hospitality training.

Cleanliness and service is of utmost importance, and in our concept speed is very important. We are always well staffed and our food goes out remarkably fast for the volume that we have, so this is always pressed upon.

We also require that our employees take pride in their work and themselves, as we are working in the most representative Cuban restaurant in the world.

What do you think is critical to your employee training?

There are a lot of things which are critical to employee training but the greatest training is always done in-house because we have a full working restaurant which is very easy to train in as opposed to starting new.

So they’re training, basically with the employee next to them, mirroring other employees on how to serve, cook, or whatever the case may be.

How do you reduce employee turnover?

We do nothing out of the ordinary except keep the house full. We take care of our non-

tipped employees who are the ones that are pumping out and cooking in the back-of-the-house. As for our front-of-house staff, obviously the volume and the generosity of our patrons and the satisfaction which is demonstrated in their tipping and so forth is what keeps our employees with us as well as working in a house that’s interesting: the clientele we have, the celebrities that come, obviously they like that too. Also, we have complete day shifts and night shifts. We do not work crossovers or mids, or that kind of thing. Everyone works full-day shift, morning until like 4 or 5; or night shift: 4 or 5 until closing. So you don’t have that mid-shift kind of thing where there are four lunches and six dinners. But that’s only accomplished because of the high volume of our breakfast and lunch, as well as the high volume of the night shift.

What is your tip to staying in business for such a long time?

As the owner, I am there and always present.

Then, you never, ever stop trying to better the quality, never stop trying to better the product, the way it’s made, and the system used to make it. We constantly ask ourselves, “How do you make it easier for your line and your cooks to produce the final product? What can you bring to them to make their life easier for you to produce this product?”

And always, always be on the lookout to better your quality and to better your product, whether it’s buying better, the way that you produce it, the way that it’s prepared and the way the mise ā plat is organized so that it’s always better and easier.

So basically, it’s always trying to improve product and not just sit on your success and say we’re good, that’s it. We’re good right now or, we’re great right now but what is it we need to do to make it a bit better… That constant attempt to better is what keeps the quality stable.

F lo r i da Restau r an t & Lo d g i n g A s so ci at i o n

W I N E T I PS

Enjoy Wine with Spanish Accents

By Richard Gonzmart

A

lthough the origins of our 109-year-old restaurant stem from a small corner saloon selling beer from the Florida Brewery in Tampa’s Ybor City, we more recently have been recognized for the width and depth of our wine collection.

We have six wine cellars at our Ybor City location, and our wine inventory consists of between 30,000 and 50,000 bottles. Seventy percent of those are Spanish, 25 percent American and 5 percent South American.

I am proud and grateful when we are repeatedly named one of the top wine lists in the United States by Wine Spectator magazine.

That makes a statement: Through our commitment to great wines, we show we are serious about food.

At the Columbia Restaurant, we believe the relationship of wine and food is an essential part of the dining experience. These two aspects of elegant dining deserve special attention. That’s why we are committed to serving quality wines at reasonable prices.

One of our goals is to help introduce Americans to great-tasting Spanish wines. Spain has more than four million acres of vineyards, more than any other country, and is third behind only Italy and France in volume of wine produced.

Despite the great variety and quality of Spanish wines, many Americans are not as familiar with these vineyards and grapes.

They’re not wines typically found at grocery stores or in chain liquor stores. They lack wide-spread brand awareness in the U.S. My management team and I have taken multiple trips to vineyards to further our knowledge and experience. We schedule tastings for our staff members so they can confidently recommend wines to our patrons, par-

w w w.Res t au ra n t A nd Lodgi ng.com

“One of the most compelling wine stories of recent decades has been Spain’s almost miraculous evolution … into a source of some of the most exciting, original and sought-after wines in the world.”

– The New York Times Richard Gonzmart, 4th generation family member and President, in one of the Columbia Restaurant Ybor City’s wine cellars.

ticularly important since our wine list is 280 pages! And we produce numerous wine dinners and tastings, many featuring prominent winemakers, including a recent one that featured

Carlos Falcó of Marqués de Griñón, Carlos Bujanda of Finca Valpiedra and Pepe Mendoza of Bodegas Enrique Mendoza.

I have a special affection for Spanish wines, F lo r i da Restau r an t & Lo d g i n g

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W I N E T I PS and our family has relationships with Spanish winemakers going back four generations. (In 1973, I even spent two weeks of my honeymoon with the Torres family of Bodegas Torres at one of their vineyards during the harvest.)

My favorite wines are those made by the Torres family in the Catalan region of Spain.

And although it’s difficult to name just three of my personal favorites, I’d have to say: Torres Mas La Plana as well as Alidis Expression and any wines made by the Pablo Álvarez family who owns Bodegas vega Sicilia – the latter two located in the Ribonna del Duomo region.

I have a funny story that also involves the

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Torres family. Our famous sangria is made with Torres Sangre de Toro wine and Torres 5 brandy. Patriarch Miguel Torres, Sr. originally wasn’t pleased when he discovered we were mixing his fine brandy in sangria.

Then he found out we were using 140 cases of his wine a month. “I think it’s a great idea,” he told me then.

Our new Tampa restaurant Ulele will have a different wine focus. Our list there will exclusively feature domestic wines from family-owned wineries, including some from less traditional American growing regions.

Our wine room will be a centerpiece of the restaurant. It will prominently cellar and display our wine selections at the perfect temperature and will include beautiful accents designed and created by Tampa artist Dominique Martinez, founder of Rustic Steel Creations. Salud!

Richard Gonzmart is a fourth-generation owner and operator of the Columbia Restaurant Group, which has seven restaurants in Florida and is opening a new concept restaurant called Ulele in Tampa in the spring of 2014.

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CONTRIBUTING SPONSORS

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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

ARE PROUD TO PRESENT THE golf co-chairs

Robin Sorensen

Co-Founder, Firehouse Subs

Jeff Smith

President, Bloomin’ Brands, Inc.

Jim McManemon

General Manager, Ritz-Carlton Amelia Island The Rit

wednesday, september th

=10 = at Championsgate

Ray Holden

President, Miller’s Ale House

Doug Ridge

World Center Marriott Resort & Convention Center

for event detials visit frla.org/events/golf-classic Harry Price, Coca-Cola Refreshments Monique Yeager, Tijuana Flats Bruce Craul, Lengendary, Inc. Jen Osgood, Cintas Brad Smith, Tony Roma’s Luis Ruvalcaba II, BJ's Restaurants Fial Jason Fialkoff, VGM CLIENT REWARDS w w w.Res t au ra n t A nd Lodgi ng.com

Chau Nguyen, Kobe Japanese SteakhousE Louis Robbins, Nickelodeon Suites Resort Lino Maldonado, Resort Quest BY WINDAM VACATION RENTALS Michael Veneziano, Doherty Enterprises/Applebee's Mark Hodgdon, Sandestin Golf & Beach Resort Kevin Lansberry, Domestic Parks & Resorts at Walt Disney Roger Amidon, Marriott Singer Island Resort & Spa S F lo r i da Restau r an t & Lo d g i n g

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for ADDITIONAL TEAM AND SPONSORSHIP INFORMATION EMAIL MARJORIE STONE MSTONE@FRLA.ORG

U N IQU E A M E N I T I E S

The Breakers Palm Beach

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ith the Summer Board meeting being held at The Breakers Palm Beach, FR&L Magazine is featuring all of the fantastic amenities available at this world-class resort. You may even find something that you would like to participate in before, during or after the FRLA Board Meeting.

Take a look!

The Breakers Palm Beach is the oceanfront resort that dreams are made of. The Breakers is listed on the National Register of Historic Places and is also noted as a AAA Five Diamond property among other accolades. Excellent service and a beautiful atmosphere is what you will find at The Breakers. While you are at The Breakers, dining is superb.

Be certain not to miss Flagler Steakhouse, HMF and The Seafood Bar!

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Amenities include: • Two 18-hole championship golf courses - The Breakers Ocean Course, the oldest 18-hole golf course in Florida and the Rees Jones Course, recently reconstructed in 2004 • John Webster Golf Academy offering instruction to all levels • A 20,000 square foot oceanfront spa and fitness center • One-half mile of private beach and lovely beach club • Four swimming pools • Five whirlpool spas • 5 luxury beach bungalows • Water sports including: scuba, snorkeling, coral reef tours, deep sea fishing, private charters, kayak excursions, boogie board rentals, swimming lessons and more.

• Ten lighted tennis courts • Eight restaurants and bars • Distinctive shopping on property • A 6,160 square foot family entertainment center offering activities, entertainment and games for all ages under one roof. Resort staff members float throughout the entire facility at all times, readily available to provide service and assistance. This facility features: an arcade, toddler's playroom, arts and crafts area, and a video game room • Family and children's programs designed for children and for families to enjoy with their kids. Typically these events are programmed weekly and range from a hotel scavenger hunt, cooking demos, children’s story time, environmental and historic hotel tours, to guided snorkeling adventures and catamaran cruises. Also available is Coconut Crew Camp year-round, supervised children’s activities with arts and crafts, indoor games, beach and lawn games, nature walks, swimming and more.

• Jogging Trail • Children’s Playground • Outdoor Sports Court • Bicycle Rental and Tours • Self-Guided Bird Exploration • Baby sitting F lo r i da Restau r an t & Lo d g i n g A s so ci at i o n

R E GU L ATORY C OM PL I A NC E

Regulatory Compliance Services Offers Professional Development Courses

By Christy Crump

C

ould improved staff performance and increased efficiency and effectiveness advance your business to the next level?

Technology advancements, information overload, and lack of training result in staff who are overloaded, overwhelmed, unprepared, and underskilled. These deficiencies lead to wasted time and resources and can contribute to complacency. FRLA’s Regulatory Compliance Services (RCS) enhances human capital. We empower staff with an expertise to improve performance and increase efficiency and effectiveness, so your staff and your business excel to the next level.

Employers need: • Employees who are self-motivated, proactive, and will take initiative with little to no direction. They don’t have time to repeat instructions. They need employees who learn quickly, follow directions, and follow up without being asked or told to do so.

• Employees who do what needs to be done whether or not it’s in their job description.

• Employees who address each day as an opportunity to learn and grow and who apply their knowledge to work more efficiently and effectively.

• Employees who are empowered and confident, not afraid to communicate openly and directly.

Today, employers face an unusual combination of challenges and tensions. Employers need and expect so much from their employees, yet, due to economic pressures, business owners are overwhelmed and lack time, money, and energy to personally focus on the team.

Many businesses do not communicate expectations verbally, in writing through clear policies and procedures, or through evaluations and goal setting sessions.

Training is an investment that enhances employee performance. Your business can’t

w w w.Res t au ra n t A nd Lodgi ng.com

afford to not provide training; it leads to improved performance on the job and increases the bottom line. In-person seminars are optimal for employee training. Pre-recorded seminars do not allow for personal eye contact where a trainer can temper information based on non-verbal feedback. Information presented in person is more memorable, and key ideas are easier to pick up. This enables employees to learn and retain the information long after the seminar is over.

Regulatory Compliance Services has over 150 years of combined training experience.

We offer a unique, proven approach to staff education and training. We customize professional development workshops to fit the needs of your staff, and we facilitate professional development workshops from a “manage up” perspective. Rather than telling participants what they should do, our trainers guide them through a process to set attainable goals, identify steps to reach those goals, recognize behaviors that hinder progress, and overcome fears that cause failure.

This perspective empowers individuals to learn and grow according to what works well for them while simultaneously recognizing what works for their supervisors and the

company. Individuals invest in the company because they realize their work not only enhances the company and the boss, but in turn enhances them, their position and ability to learn, grow, and advance, whether in that company or somewhere else. When an employee works from a “manage up” perspective, the emphasis is taken off “What can the company do for me?” Instead, it is placed on “What can I do as a team member to build the company and benefit from that growth?”

RCS follows a specific process to identify your staff training needs.

A few of the customizable workshops offered

by RCS are: • Communication Skills • Conflict Management • Customer Service • Taking Initiative • Stress Management • Effective Teamwork • Personal Productivity • And many more…

For information on RCS professional development workshops, contract Christy Crump at 850.224.2250 or ccrump@frla.org.

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

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E M E RG E NC Y M A N AG E M E N T

GET A PLAN!

Complacency Kills.

Don’t be a Victim of Your Failure to Plan

by Geoff Luebkemann

It is really difficult to get people interested in discussing insurance, funerals, exercise, or proper diet until a precipitating emergency makes it urgent.

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T

he preliminary 2014 Hurricane forecast is for a quiet season, with 9 named storms, 3 becoming hurricanes and only 1 major hurricane. An average hurricane season brings 11 named storms, 6 hurricanes and 2 major hurricanes. Forecasters base this reduction on a developing El Nino pattern, which creates vertical wind conditions in the tropics that hinder tropical storm development.

The lighter than usual forecast notwithstanding, it only takes one direct storm hit to create a disastrous result. For those with short memories, or inclined to procrastinate, recall that 1992 had but one major hurricane Hurricane Andrew.

With several years of below average tropical storm activity, and a relatively quiet season predicted this year, the stars are aligning to create severe pain and suffering for many Floridians.

There are, in fact, thousands of new residents and business owners that have never experienced the devastation of a tropical storm hit, or other emergency event that can destroy thriving businesses, evaporate jobs overnight, and rip lives apart like nothing else.

The tragedy is that much of that pain and suffering felt in the wake of an emergency event – natural or human caused – can be significantly reduced or avoided altogether with proper planning. And so we’re back to insurance.

Your best insurance against the uncertainty, tragedy, and helplessness after an emergency event is investing a few hours in a written plan to ensure that you - and your employees - know what to do, how to do it, and that you are prepared for any emergency that may threaten your area.

When creating a Business Emergency Plan, at a minimum consider: • •

•

• •

•

Alternate locations for your business if your building is damaged.

Essential contacts you’ll need including employees, suppliers, utilities, and insurers.

Back-up suppliers for key materials and services your operation depends on.

Important records and documents your business needs to operate.

Employee emergency contacts and pre-arranged method to communicate if phone service is out Contacts for community and disaster resources for your business

Resources for Writing Your Plan There are numerous tools and templates to get your business emergency planning underway, and we recommend any of the government-based resources available. Be cautious of private providers that may try to sell you something you can get from a government website at no cost.

Some excellent resources are: • DEM - Get A Plan • Ready.gov • Tampa Biz Plan • SBDC Plan now, for the sake of your business and your employees!

Geoff Luebkemann is FRLA's Vice President of Education and Training.

F lo r i da Restau r an t & Lo d g i n g A s so ci at i o n

OPE R AT IONS

SIMPLE TIPS

Reducing Linen Costs

W

hether your want to dress up ambiance with finely pressed tablecloths and napkins or use bar towels and grill pads to keep your restaurant clean, you’ll be using linens in some manner in your restaurant. As a global leader in the linen and textile industry, Alsco has found many restaurant owners and staff are not using and properly caring for their linens, which can lead to increased costs.

To ensure you are getting the most from your linen program and keeping your costs as low as possible, here are six helpful tips from Alsco on linen care and use.

1

Consider Using a Linen Rental Company

If you are not already doing so, you may want to consider the value of using a qualified linen and textile rental company like Alsco. This can eliminate a lot of hassle for you and your staff. By allowing Alsco to manage and care for your linens, you save time and money. You will always have high-quality linens when you need them and you no longer have to worry about replacing damaged linens or what to do when you need extras linens for a large event or specific linens you don't normally use. Alsco takes care of all the details – from examining and replacing linens as needed to being able to offer a wide array of linens in different colors and sizes for any event, and Alsco always delivers on time.

2

Use the Right Linens for the Task

Make sure you and your staff choose the right product for the right job. Alsco linen products are designed for specific jobs. When used properly, each product increases safety, cleans better, improves business appearance, and maximizes overall guest experience. Tablecloths, napkins, and washcloths should be for guest-use only. They should not be used to clean up spills or other utility tasks. Bar towels are handy for light cleaning such as tables, counters, and spills.

For heavy cleaning such as grills, ovens, and floors or fixtures, use grill pads. Grill pads also do double-duty as hot pads. Aprons are part of an w w w.Res t au ra n t A nd Lodgi ng.com

employee uniform, but avoid using a double-knot or cutting strings, which can damage an apron.

3

Reduce Linen Loss

A significant cost in many restaurants is the cost of replacing lost linens. To reduce linen loss, our restaurant clients check all products upon delivery with their Alsco representative before signing the invoice. This ensures confirmation that you received all the products on the invoice.

Next, be sure to store your fresh linen products in a clean and secure environment. This helps prevent theft or damage to linens. Finally, assign a manager to monitor and allocate linens to staff.

With a system of accountability in place, everyone can help reduce losses and ensure appropriate use.

4

Manage Your Linen Inventory

Assess and adjust inventory for the next delivery as needed. It may take a little extra time up front, but it pays off when you aren't paying for items you don't need and you have what you do need. Often the manager who monitors and allocates linens can do this task.

5

Properly Care for Soiled Linens

Caring for soiled linens is just as important as caring for clean linens. The first step is to make sure to remove flatware and dispose of garbage before

placing soiled linens in laundry bags.

You’ll want to store your linen laundry bags away from garbage collection areas to reduce the possibility of linen products being accidentally discarded.

Finally, if you are using a service like Alsco, place all laundry bags in laundry bins for ease of storage until the next delivery.

6

Train Your Staff

Staff training is a critical component of reducing your costs of linens. Make sure your staff knows what each linen product should be used for and the protocols set up for storing and using clean linens as well as how to handle and store soiled linens.

By taking the time to consistently train your staff, you'll be guaranteeing the best care and maintenance possible of your linens.

By following these six simple steps in this article, you'll not only keep your linen costs as low as possible, but you'll likely find that your restaurant runs more smoothly with clear guidelines in place.

Need More Help?

Call your local Alsco branch if you have questions about your linen program, need additional training of staff on your current Alsco service, or want to further discuss your options.

— Alsco Sales and Marketing Team F lo r i da Restau r an t & Lo d g i n g

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F R L A E ducational Foundation

Anthony Rosario 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 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

Tell us about your experience with LMP

The Lodging Management Program (LMP) competition was my first experience with applying the information I learned in the classroom.

The competitive environment and the other students passion for hospitality motivated me. In the competition, there are different scenarios that involve decision making on a case study, a catering and food and beverage project, an accounting scenario, and a competitive knowledge bowl. All of these events gave me a glimpse of how interesting and challenging the hotel operations can be.

The LMP competition experience helped me narrow down my career path to Rooms Operations.

How did your experience with LMP inspire you to continue in your education?

The experiences and challenges I faced in the LMP competition proved to be effective in revealing my potential future in the Hospitality industry. The LMP competition provided an excellent experiential learning environment judged by experts in the industry. Our group’s success fueled my confidence I could someday be the General Manager of a hotel.

Have you found that lessons learned in LMP were realistic and important?

For two years, our group was involved in a case study that required us to provide a solution to the case in front of five judges from different perspectives of a hotel. Therefore, presenting our solutions, role-playing, and answering the judges’ questions were stimulating, practical experiences that are still useful today.

I find my capabilities in my current position as a Front Desk Lead are better developed because in the LMP competition I learned how to provide solutions under pressure, how to think spontane-

ously, and how to manage unexpected situations.

Did you mentor with anyone?

Ms. Stanfill, my hospitality instructor, was the first instructor that believed I would be successful in the hospitality industry. In moments that I wanted to give up, she would encourage me to push through. In moments that I was enthusiastic about my future career, Ms. Stanfill would affirm me about my potential. Ms. Stanfill accompanied me to a job fair where she introduced me to the Human Resources Director at the Quorum Hotel Tampa where I have worked for 7 years.

Ms. Stanfill organized trips to significant hotels in Florida like the Gaylord Palms Resort and Convention Center and Amelia Island where she introduced me to the leadership of these hotels.

Their testimonies motivated me to strive for a leadership role as well.

Would you recommend LMP to other kids?

I would recommend the LMP experience to any student whether you are aiming for a career in hospitality or even if you are unsure. The LMP experience provides a first-hand experience in decision-making as a leader in the Hospitality industry. LMP is effective in determining whether or not this career path is for you.

Out of Compliance?

Broward Chapter Director– Anne Sallee Cell 954-233-0850 Fax 844-253-0850 Asallee@frla.org

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

F lo r i da Restau r an t & Lo d g i n g A s so ci at i o n

F R L A’ s E ducation A L Foundation

Winners of 14th Annual ProStart Culinary Team Competition 60 Florida High Schools Participate in Hospitality Event at OCCC

A

total of 60 schools participated in the 14th Annual ProStart Culinary Team Competitions which took place March 5–6 at the Orange County Convention Center in Orlando.

Sixteen schools won top awards and more than $800,000 in scholarships were distributed to the winning schools.

All participating teams were comprised of high school juniors and seniors that are enrolled in the ProStart curriculum program during the 2013-2014 school year. Teams participated in four competitions which included the Cracker Barrel Management Competition, the Johnson & Wales University Culinary Competition, the Keiser University Edible Centerpiece Competition, and the Coca-Cola Company Waiters Relay Competition.

“FRLAEF is the only organization in Florida that offers the ProStart program,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “It is designed to increase the quality and employability of today's high school graduates by providing them with school-to-career training and giving them more opportunities for foodservice and lodging careers, and higher education.

Judges included: Brian Paolucci, Jane Bowers and Tatiana Paolucci, Johnson & Wales University; Tichaona Matewa, Samantha Slechta, Crystal Culver, Lauren Craig and William Jung, Keiser University; Jack Kane, The International Culinary School, Ft. Lauderdale; Chris Parker, Mercer Cutlery; Thomas Group, Seminole County Public Schools; Anthony Hull, Marriott International; Victor Konters, RCS; Jay Judy, Jason Fridich and Dr. Mary Jo Ross, Rosen School of Hospitality at UCF ; Rossy Ambe-Cohen, FIU; Jim Whaples; Arnym Soloman, Culinary Institute of America; John Clark and Dawn Gullia, Walt Disney World; Jared Campbell, Roma Corp.; Leslie Eckert, International Culinary School, Tampa; Michael Bartscher, The Shores Resort & Spa; Jessica Hubsmith, Todd English's Blue Zoo; Marguerite Jirau, Walt Disney World; Michelle Noble, Katherine Vossenberg and William Mather, Le Cordon Bleu; Jordan Beckner, Fiberbuilt Umbrellas; Donald Roberts; Patrick Abalos, Loews Portofino Bay Hotel.

Overall Competition Winners First Place

J.P Taravella High School, Coral Springs

Scott Goodman, instructor

Second Place

Tarpon Springs High School

Cathleen Ryan, instructor

Third Place

Leto High School, Tampa

Debra Hladky, instructor

Fourth Place

Sandalwood High School, Jacksonville

Kathreen Gross-Dunbar, instructor

Fifth Place

East Ridge High School, Clermont

Lucressie McGriff, Ken Pitts, instructors

Cracker Barrel Management Competition Participating teams demonstrated their knowledge of the restaurant and foodservice industry by developing a business proposal for a new restaurant concept. The business proposal consisted of a defined restaurant concept, supporting menu, and supporting marketing plan. Teams prepared a comprehensive written proposal, verbal presentation and visual display.

First Place

J.P Taravella High School, Coral Springs

Scott Goodman, instructor

Second Place

East Ridge High School, Clermont

Lucressie McGriff, Ken Pitts, instructors

Third Place

Tarpon Springs High School

Cathleen Ryan, instructor

Fourth Place

Miami Coral Park High School

Susan Rivera, instructor

Fifth Place

Sandalwood High School, Jacksonville

Kathreen Gross-Dunbar, instructor

Johnson & Wales University Culinary Competition Participating teams demonstrated their creative abilities during the competition through the preparation of a meal consisting of: starter (such as soup, salad or appetizer), protein (such as meat, fish or fowl), starch, vegetable, and dessert.

First Place

Leto High School, Tampa

Debra Hladky, instructor

Second Place

Walter Sickles High School, Tampa

Rick Ceglio, instructor

Third Place

Tarpon Springs High School

Cathleen Ryan, instructor

Fourth Place

Steinbrenner High School, Lutz

Philip Meola, instructor

Fifth Place

Lake Worth High School

Emmanuelle Suarez, instructor

Keiser University Edible Centerpiece Competition Participating teams demonstrated their creative ability during the competition through the preparation of an edible centerpiece consisting of fruits and vegetables. Contestants explained nutritional information, product availability, and preparation techniques.

First Place

Crestview High School

Second Place

Osceola High School, Seminole

Paula Knight, instructor

Third Place

J.P Taravella High School, Coral Springs

Scott Goodman, instructor

Fourth Place

Martin High School, Stuart

Shaun Southwick, instructor

Fifth Place

Tarpon Springs High School

Cathleen Ryan, instructor

Paul Kennedy, instructor

Coca-Cola Company Waiters Relay Competition Participating teams demonstrated their ability to duplicate a table setting while racing against the clock.

First Place

Sandalwood High School, Jacksonville

Kathreen Gross-Dunbar, instructor

Second Place

Cypress Creek High School, Orlando

Third Place

George Jenkins High School, Lakeland

Brenda Doss, instructor

Fourth Place

John A. Ferguson Senior High, Miami

Janett Toledo, instructor

Fifth Place

Teneroc High School, Lakeland

JaneUrick, instructor

T his event would not be possible without the support of the F R L A E F ’ s partners

Cynda Aron, instructor

G L OB A L S P O N S O R S

U N I V ER SA L SPONSOR

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F lo r i da Restau r an t & Lo d g i n g

37

Mid-Florida Tech LMP Places Second Internationally

t

he Florida Restaurant and Lodging Association is thrilled to congratulate Mid-Florida Tech for winning second place in the Hospitality Tourism and Management Competition (HTMP) International Competition hosted by the American Hotel & Lodging Educational Institute. The team won more than $20,000 in scholarships to various colleges, including San Diego University, Johnson & Wales University, and Sullivan University at the event held at the Buena vista Palace Hotel & Spa in the Walt Disney World® Resort on April 9th through 11th. The competition challenged student teams to display their hospitality knowledge and skills through a variety of competitive events including a night audit, room inspection, banquet planning, case studies, and knowledge bowl quiz.

“We are so proud of the students from MidFlorida Tech for representing our state in this international competition and showing the world

what Florida hospitality is all about,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association.

“These students are the future of our industry and worked hard to earn scholarships that will allow them to continue their education.

They are truly a testament to the success of our statewide educational programs that provide school-to-career training that increases the employability of graduates.”

In addition to their second place finish overall, Mid-Florida Tech won first place in

CuCumber

the Knowledge Bowl competition, granting an additional $1,000 Sullivan University scholarship to each team member. Team members include: Angie Grunskyte, Sasha Gatti, Deja Miller, Autumn Butler and their instructor, Pat Novalis.

Scholarships were provided by leading hospitality management schools, including Johnson & Wales, San Diego State University, Sullivan University, University of Maryland Eastern Shore, and Florida International University, as well as AH&LEF.

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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

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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 ALTAMONTE SPRINGS

JUN

JUL

AUG

SEP

OCT

NOV

DEC

LOCATION

LOCATION ADDRESS

3

1

5

9

7

4

2

Springhill Suites

205 W Highway 436 Altamonte Springs FL

BOCA RATON*

12

2

6

3

1

5

3

Hilton Garden Inn

8201 Congress Ave Boca Raton FL

BRANDON

25

30

27

24

29

19

17

Embassy Suites

10220 Plam River Rd Tampa FL

5

30

27

24

22

5

17

Best Western Plus

2620 W Intl Speedway Hotel Daytona Beach FL

DAYTONA BEACH FRLA SHOW

-

-

-

8

-

-

-

Orange Country Convention Center

8900 International Drive, Hall B, Rm TBA

FT LAUDERDALE

10

15

5

9

14

11

9

Embassy Suites

1100 SE 17th St Causeway Ft Lauderdale FL

FT MYERS

12

17

7

11

2

13

4

Hilton Garden Inn

16410 Corporate Commerce Way Ft Myers Fl

FT PIERCE*

5

3

7

4

2

6

4

UF Indian River Research

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

FT. WALTON

24

8

5

16

7

4

2

Wyndham Garden

573 Santa Rosa Blvd Ft Walton Beach FL

GAINESVILLE*

24

15

12

16

14

11

9

Best Western Plus

4200 NW 97th Blvd Gainesville FL

ISLAMORADA*

19

21

19

25

20

18

-

Islander Resort

82100 Overseas Highway Isalmorada FL

JACKSONVILLE

3

1

5

10

7

4

2

Wyndham Jacksonville Riverwalk

1515 Prudential Drive Jacksonville FL

JACKSONVILLE BEACH

11

9

13

18

16

13

11

KEY WEST*

3

10

4

9

9

3

2

KISSIMMEE*

9

14

18

15

13

10

15

LAKELAND*

4

2

6

3

1

5

3

MANDARIN

18

16

21

30

21

20

18

Ramada Conference Center

3130 Hartley Rd Jacksonville FL

MELBOURNE*

12

10

14

11

9

13

11

Holiday Inn Melbourne -Viera Conf. Center

8298 N Wickham Rd Melbourne FL

MIAMI

19

17

18

16

13

11

Homewood Suites - MIA Airport

5500 Blue Lagoon Drive Miami FL

Hampton Inn - MIA Airport

777 NW 57th Ave Miami FL

Homewood Suites - MIA Airport

5500 Blue Lagoon Drive Miami FL

Hampton Inn - MIA Airport

777 NW 57th Ave Miami FL

MIAMI ENGLISH MIAMI SPANISH

21 5

10

MIAMI SPANISH

11

2

6

4

7

Four Points by Sheraton

11 North 1st Street Jacksonville Beach FL

DoubleTree Grand Key Resort

3990 S Roosevelt Blvd Key West FL

Seralago Hotel & Suites

5678 W Irlo Bronson Hwy Kissimmee FL

Holiday Inn Express & Suites

4500 Lakeland Park Drive Lakeland FL

NAPLES

26

31

28

25

16

20

18

DoubleTree Suites

12200 Tamiami Trl N Naples FL

OCALA*

10

29

26

23

21

18

16

Homewood Suites

4610 SW 49th Rd Ocala FL

ORLANDO ENGLISH*

16

7

4

-

6

3

1

Embassy Suites

8250 Jamaican Ct Orlando FL

ORLANDO SPANISH*

23

21

18

22

20

17

8

Embassy Suites

8250 Jamaican Ct Orlando FL

PANAMA CITY*

11

23

20

24

22

19

17

Gulf Coast State College

5230 West US Hwy 98 Panama City FL

PENSACOLA

30

29

26

30

21

18

16

Pensacola Bay Center

201 E Gregory St Pensacola FL

PORT RICHEY

11

9

20

10

8

12

10

Days Inn & Suites

10826 US Highway 19 N Port Richey FL

5

10

7

4

2

6

4

Holiday Inn Lakewood Ranch

6231 Lake Osprey Dr Sarasota FL

SARASOTA ST PETERSBURG

2

14

25

15

6

3

1

Holiday Inn Express

2171 54th Ave N St Petersburg, FL

ST. AUGUSTINE

25

23

20

17

15

12

10

Holiday Inn Express & Suites

2300 State Road 16 St Augustine FL

TALLAHASSEE*

26

31

28

25

30

20

18

Four Points by Sheraton

316 W Tennessee St Tallahassee FL

TAMPA

17

Embassy Suites

555 N Westshore Blvd Tampa FL

Holiday Inn

700 N Westshore Blvd Tampa FL

Embassy Suites

555 N Westshore Blvd Tampa FL

TAMPA* TAMPA SPANISH

15

TAMPA SPANISH* VENICE WEST PALM BEACH*

19

16

21

18

16

2 14

4

8

6

3

1

Holiday Inn

700 N Westshore Blvd Tampa FL

9

14

11

15

13

10

8

Best Western Ambassador Suites

400 Commerical Ct Venice FL

30

28

25

29

27

17

15

Holiday Inn West Palm Beach Airport

1301 Belvedere Rd West palm Beach FL

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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  

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