FRL Aug/Sep 2011

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

Gulf Wild Florida Red Snapper

FLORIDA RESTAURANT & LODGING SHOW Celebrating 40 Years

AUGUST/SEPTEMBER 2011

SPECIAL INSERT

FOOD SAFETY

SUPPLEMENT

Focus on Florida Seafood

WWW.RESTAURANTANDLODGING.COM

FRLA ONLINE

FOODHANDLER

TRAINING GOES “LIVE”

Expo + Conference

September 13-14, 2011 Miami Beach Convention Center Miami Beach, FL USA

An intimate gathering for the hospitality industry in a festive and tropical setting. Two days, one unique approach.

Over 400 leading manufacturers occupying areas up to 200 sq ft. give the show a personality that could only be located in the heart of South Beach, the original mecca of boutique hospitality filled with lively nightclubs, unique restaurants, stores and hotels. So come to the place where it all started and experience first-hand where the most creative minds come together to network and shop.

Register with code HDB32 at hdboutique.com

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In association with

Produced by Nielsen Expositions, a part of Nielsen

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2011

F lo r i da R estaura n t & Lo d g i n g A sso ci at i o n

Council of State Restaurant Associations ~ 40 State Restaurant Associations

Join the revolution … and discover how you can improve your restaurant.

The National Restaurant Association, Council of State Restaurant Associations, 40 state restaurant associations and Heartland Payment Systems® have joined forces to upgrade the crucial business services of every restaurateur. Full Course Business SolutionsSM — an exclusively endorsed suite of payments products and services — does just that, helping you reduce expenses, enhance operations and increase profitability.

Full Course Business Solutions Card Processing • Check Management • Payroll Services • Tip Management Services To learn more about how this movement can help revolutionize your restaurant, visit GoFullCourse.com and call 866.941.1HPS (1477) x150. © Copyright 2010 National Restaurant Association. All rights reserved. © 2010 Heartland Payment Systems, Inc.

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OP_REST_FC_1_10 - 02.10 F lo r i da R estaura n t & Lo d g i n g 3

contents AUGUST/SEPTEMBER 2011 • WWW.RESTAURANTANDLODGING.COM

15 Food Defense Ten Years Later – 9/11 Despite repeated warnings and ten years since the attacks of September 11, 2001, we still have not faced a terrorist attack on our food system. This fact, although in some ways reassuring, leads to several important questions. | By Art Johnstone Cultivating the Lessons of 9/11 | By Paul Goldenberg

17 Food Safety Supplement September is Food Safety Month and so we present our annual recap of news and food safety best practices – with a focus this year on Florida seafood. Supplement compiled by some of the best and most respected sources available. Content includes: Seafood Allergens; FRLA Announces Online Training; Seafood Safety Tips; Accept No Seafood Substitutes; The New Search for Oil; Protect and Serve: Restaurants Aided by Trackable Gulf Wild™ Seafood; Florida Department of Agriculture and Interagency Roles; Safe and Sustainable Florida Seafood; A Day in the Life of a Florida Fisherman; Sushi and Parasite Destruction Requirements.

42 Brian’s Bar-B-Q’s Green Renovation Brian Hill figured his restaurant, Brian’s Bar-B-Q in Deland, could use some new insulation. To find out how an $8,000 project turned into a $140,000 green overhaul, you’ll have to read and follow his journey in this multi-part series. | By Scott Joseph

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2011

Departments 6 9 10 11 17 33 34 36 40 41 43 44 46

Food for Thought Foodhandler Online Training Program From the Chairman’s Desk Welcome to the Florida Show Chefs That Sizzle Jim Shirley, Great Southern Restaurant Group CEO Forecast Ken Myres, President, Tony Roma’s Food Safety Supplement Featuring Florida Seafood Safety Secrets of Success Rusty’s Seafood and Oyster Bar, Port Canaveral Unique Amenities Rosen Themes Include Vine & Dine “Spooktacular” A La Carte Cool Apps, Resorts by the Numbers, Kids Live Well Wine Tips Chardonnay: “Sip” Into Something Comfortable for Fall...

Social Media Use Texting to Fill Empty Seats … Cheap!

FRLA Event Calendar 2011-2012!

FRLA Chapter Map Get To Know Your FRLA Regional Directors CPFM Exam Schedule Register at www.SafeStaff.org F lo r i da R estaura n t & Lo d g i n g A sso ci at i o n

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F lo r i da R estaura n t & Lo d g i n g

5

FO OD FOR T HOUGH T

Foodhandler Online Training Program Debuts at Food Show

Chairman

Dave Reid

Miller’s Ale House, Jupiter

By Carol B. Dover

W

elcome to the 40th Florida Restaurant and Lodging Show! This year we have so many incredible exhibitors and educational opportunities. Be sure to take advantage of all the show has to offer. Join us for the NRA/FRLA Bob Leonard Golf Classic held prior to the Show on September 7, 2011 at the beautiful ChampionsGate Golf Course. In addition, have some fun and make plans to attend the BIG Party: Tropicana Style on Friday, September 9th at the Cuba Libre Restaurant and Rum Bar in Orlando. For more information about the Show and these events, visit www.FRLA.org.

Carol B. Dover We have some exciting news for the industry!

FRLA is pleased to announce that we are now offering online foodhandler training. While this convenient method of training delivery is not new, it is newly approved in the State of Florida as a method of foodhandler training. FRLA is proud to be a part of this effort by providing its SafeStaff® Foodhandler Online Training Program to the Industry. FRLA, Provider Number 1752486, is DBPR’s contracted provider of foodhandler training.

Florida is a leader in food safety training and certification requirements. In 1990, Florida was the first state to require food manager certification for all of its managers. In the late 1990s, Florida again was the first state to require all food service employees to be trained, and in 2000 Florida led the Nation in requiring that food service managers utilize only those examinations approved by the Conference for Food Protection. With the adoption of these innovative requirements along with improvements in technology, we have seen the number of foodborne illness outbreaks drop more than 87 percent since food safety training was required of all employees, despite improved surveillance methods and a year-around global sourcing of food ingredients.

Many other states and jurisdictions require food manager training and certification, as well as foodhandler training for all food service workers. In fact, California is to be congratulated as it has just implemented foodhandler training.

Enjoy the Show and celebrate “September is Food Safety Month” by investing in your employees using SafeStaff® Foodhandler Online Training.

For more information, check out www.FRLA.org or contact our Education and Training Department at (850) 224-2250 or (866) 372-7233.

2011 Introducing

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afeStaff® Online Foodhandler

orida Restaurant and Lodging Association

ud to announce that it is now offering

The SafeStaff® program is convenient, affordable

and meets all of the requirements mandated

Chairman-Elect

Bruce Craul

Legendary Hospitality Inc., Destin Secretary-Treasurer

Andrew Reiss

Andrews 228 and Andrews Capital Grill & Bar, Tallahassee

Carlos Molinet

Hilton Ft. Lauderdale Marina, Ft. Lauderdale

Tony Gallo Midtown Catering, Palmetto

Jim McManemon, Jr. Ritz-Carlton, Sarasota President/CEO

Carol B. Dover, fmp EDITOR

Susie R. McKinley email: susie@mckinleyhome.com

M AG A ZINE

Publication Manager

John M. Baker

john@restaurantandlodging.com Advertising

Leslie L. Baker

850-545-5023 • leslie@restaurantandlodging.com Published By

Destination Commuications, Inc. 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 (digiF lo rcan i dabeRmade estaura n t & Lo d g i n g A sso ci at i oand n click tal or US Mail, at www.RestaurantAndLodging.com, the Manage Subscription tab.

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7

September 8 – 10, 2011

Orange County Convention Center Orlando, Florida

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F rom th e c h a i r m a n ’ s de sk

Welcome to the Florida Restaurant & Lodging Show!

N

o other event in the state of Florida offers such a comprehensive display of hospitality products and innovation, or draws as many industry leaders, as the Florida Restaurant & Lodging Show. By attending the show in September, you have countless opportunities to meet your peers, exchange ideas, find new products and gain insight to David Reid help improve your business as you visit more than 450 booths displaying tens of thousands of foodservice and hospitality products. Educational opportunities abound with daily seminars offering strategies to help grow your business.

The Solutions Center features the latest trends in education, food and operations. Be sure to catch the culinary competitions and new product demonstrations.

I invite you to join us as we celebrate 40 years of bringing the industry together for this annual display of the best hospitality has Gain a Fresh Perspective on Your Business to offer.

Most importantly, if you are not already an FRLA member, stop by Booth 1623 and find out more about the savings, networking, events and advocacy that FRLA membership delivers. I encourage you to get involved today and start benefiting from all that FRLA membership has to offer.

A day at the show wouldn’t be complete without entertainment and networking. You can get your tickets to ‘The Black & White Big Party’ at FRLA Booth 1623. This is the Party where all of the industry gathers to enjoy live music, great food and drinks, dancing and conversation after a full day at the show. Come wearing your black and white on Friday, September 9 from 6:30 pm - 9:00 pm at Cuba Libre Restaurant & Rum Bar. On behalf of the Florida Restaurant & Lodging Association, enjoy the show!

— David Reid 2011 Chairman Florida Restaurant & Lodging Association ®

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9

Jim Shirley CO-OWNER

J

im Shirley is co-owner with Collier, Will, and Burney Merrill of the Great Southern Restaurant Group, Inc., which owns The Fish House, Atlas Oyster House, and The Fish House Deck Bar in Pensacola, Florida, and is co-owner—along with the Merrill’s—of the Great Southern Café in Seaside, Florida. For years he wrote a weekly column, Good Grits!, Chef Jim Shirley for the Pensacola News Journal, and now writes on a regular basis for two newspaper’s columns: Chef’s Corner and Wine Time.

Chef Jim is a member of the state board of directors of the Florida Restaurant and Lodging Association (FRLA) and vice president of the Northwest Florida Chapter of FRLA, founder and president of the Society of Great Southern Chefs, and a member of the Southern Foodways Alliance. As an active community leader, he dedicates time to many charities, including the Children’s Home Society of Florida (a board member of the Western Division) and is a board member of the Autism Society of the Panhandle.

Jim opened his first restaurant, Madison’s Diner, in Pensacola in 1995, opened the Screaming Coyote in 1997, and the Fish House in 1998. His style of cooking is one that he calls modern Southern cuisine. As the son of a Navy pilot who was stationed all around the world, Jim learned to enjoy a variety of cuisines from many cultures, but he always went back to his roots—his grandmother’s traditional Southern cooking. His expertise is combining different flavors in ways unlike anyone else. He has appeared on the Travel Channel’s show “Bizarre Foods with Andrew Zimmern.” He was also chosen to go to Washington, D.C., to feature his signature dish, Grits à Ya Ya, in “A Taste of the South” event.

Jim uses Southern accents with great skill and spirit, traveling far afield to graze and glean, absorbing culinary ideas and selecting wines. As a Pensacola native, Chef Jim uses his knowledge of local waters and his families’ farming history to promote the “new ruralism,” a movement to promote sustainable agriculture at the urban edge. Jim is the author of “Good Grits! Southern Boy Cooks.”

Please describe your restaurant concepts.

My restaurant concepts are based on the early experiences of my life. I was raised in a Southern family, and my father was a Navy pilot, so when I was young, my family and I traveled all over the world. I have taken all of those experiences — the sights, sounds and flavors — and pulled them together with my heritage as a Southerner and turning that into my Southern seafood experience.

HotChef?

Are You Considered Among 2011 Florida’s Hottest Chefs?

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Photo by Katie King

Great Southern Restaurant Group

World famous Grits à Ya Ya!

What is it about your restaurants and the Gulf Coast that inspires you?

The seafood along the Gulf Coast is the top. The best seafood in the world. It’s easy to be inspired when you go out and catch the seafood, bring it straight back to the restaurant — that experience can’t be beat, especially when you mix in great local produce fresh off the farm. Combining the freshest in local seafood with outstanding right-off-the-farm produce is something I am passionate about. One of the new enterprises we have going is Great Southern Farms. We are fully planted. We are working with all local farmers to ensure that our restaurant has the freshest ingredients literally from farm to table. Being able to provide local flavor — this regional taste experience — for our guests is what I am very passionate about.

What are some of your most popular menu items?

Grits à Ya Ya. Our world-famous Grits à Ya Ya is a delectable Southern specialty of smoked Gouda cheese grits smothered with a sauce of fresh cream, sautéed Gulf shrimp, spinach, portobello mushrooms, applewoodsmoked bacon, garlic and shallots.

What is your “sizzle” — signature dishes, “specialties,” unique food presentations, or new ideas you are using?

Taking the fundamentals of Southern cooking and respecting the fact that it has been influenced by many different cultures over many decades. I’m for paying tribute to those cultures by highlighting one theme in the middle of a Southern dish. By doing so, I find that you can bring out the genuine taste of the flavors that make up the Southern food experience.

To what do you attribute your success?

Surrounding myself with great people.

Did you grow up on the Gulf Coast?

I did. I grew up here fishing. But we also traveled, due to my dad’s job.

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

We recently wrapped up snapper season, which was great. We had a snapper stack. Provided all kinds of fresh vegetables. My favorite dish is anything that is coming right out of the water and right out of the garden. My likes change with the seasons.

Know a chef who is creating buzz Timmins, with innovative Executive Chef aPeter C.M.C. 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 susie@mckinleyhome.com. Please include a brief explanation of why your submission should be considered one of the hottest chefs in Florida. Be sure to include restaurant and contact F lo r i da R estaura n t & Lo d g i n g A sso ci at i o n information. Submissions will be featured in FR&L Magazine as Chefs That Sizzle!

Photo by Katie King

F L OR I DA R ES TAU R AN T & L OD GING ASSO CIAT ION

forecast Ken Myres

President, Tony Roma’s Ken Myres is President of Tony Roma’s, the operator and international franchisor of the largest casual theme restaurant chain specializing in ribs in the world. There are Tony Roma’s in 33 countries. Prior to his appointment as President, Myres served as Executive Vice President and Chief Operating Officer of the company since July, 2007.

Prior to joining Tony Roma’s in May of Ken Myres 2001, Myres was Vice President of Franchise Development and Operations for Fired Up, Inc. the parent company and franchisor of Johnny Carinos based in Austin, Texas.

Myres was also Vice President of Franchise Development for various divisions of the Metromedia Restaurant Group in Dallas, Texas. He was responsible for starting the franchise program for Bennigan’s and sold the first Bennigan’s franchise to the Tong Yang Group in South Korea. That Group is now the largest casual theme restaurant company in South Korea.

Myres held a number of officer and executive positions with other major franchise retail, hospitality and restaurant companies including Blockbuster in Dallas, Texas and Jack-In-The-Box in San Diego, California.

Myres is an active member of the IFA, and a frequent contributor and speaker to franchise and industry publications and organizations.

He is active on several advisory boards including the Business School at Townview High School in Dallas, which was recently recognized as one of the top high schools in America by U.S. News and World Reports.

Myres started his business career in public accounting, first joining Arthur Young and Co. in Chicago after graduating from Indiana University.

What do you think will be the biggest industry trend in the last half of 2011?

I see two major trends that successful restauranteurs will need to address in the last half of 2011 and into 2012. The first is optimizing a company or brand’s social media “personality, presence and strategy.” Social media is not an optional component of a restaurant or chain’s marketing message. A well thought out social media plan with constant recalibrating on multiple fronts

is mandatory and becoming more critical every day. The second trend I see regards menu labeling and nutritional information regulation. What started out as many believed was “nuisance regulation “ has turned into viable consumer concerns. While many consumers may disregard calorie or nutritional information, we have recently seen a large number who are actually changing their restaurant or quick serve meal choices based on a product’s calorie content.

What issue would you most like to see positively addressed by Florida’s legislature?

The economic health of Florida and of our potential restaurant patrons who live in and who visit Florida is critical, so any programs to promote tourism in the state such as “Visit Florida” should be high priorities. The entertainment, recreational and sports industries throughout the state have continued to invest in their infrastructures so I would like to see the legislature do whatever possible through tax credits or other economic incentives to keep those businesses investing for the future.

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

The single greatest factor for success in any restaurant is to have great food. The bar has been raised over the past several years in quick service, casual and fine dining and today’s restaurant patrons demand quality, consistently prepared new and “old favorite” menu items. Tony Roma’s opened their first restaurant almost 40 years ago in Miami and while we still feature our famous baby back ribs, we have added many high quality, new and unique appetizer and entrée items to our menu which now draw in new guests.

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CEO Forecast Continued from Page 11

How has participation in FRLA positively affected your business?

The FRLA is one of the most professional industry trade organizations in the country. We have restaurants across the U.S. and in 33 countries around the world. The hands-on support, involvement, lobbying and leadership from the FRLA has been outstanding. They understand the industry and work hard to promote Florida restaurants on every front.

Is there anything you would like to share with Florida’s hospitality industry members?

Florida is one of the strongest markets in the U.S. for Tony Roma’s. We feel privileged to operate our restaurants in Florida and feel there is still tremendous opportunity for new growth and expansion throughout the state.

How has your business strategy changed over the last few years?

Tony Roma’s legacy for famous baby back ribs has helped build very strong awareness of the brand, but our “revolution” of the menu over the past three years with cutting edge new and unique items has been a huge focus for us. In addition we have made major changes to our restaurant’s interior and exterior décor and ambiance, as well as fine tuning in all of our training and guest service programs. We’re not your father’s Tony Roma’s……

Rodrigue’s Blue Dog Art On Display At Seagar’s for Mkaf Fundraiser

S

eagar’s Prime Steaks and Seafood guests now have the opportunity to enjoy artwork

by Louisiana artist and creator of the internationally recognized Blue Dog works, George Rodrigue.

More than a dozen Blue Dog prints are hanging on the walls of Northwest Florida’s first AAA Four Diamond restaurant. The artwork has been displayed in anticipation of “An Evening with George Rodrigue,” a fundraiser being presented by the Mattie Kelly Arts Foundation and the George Rodrigue Foundation of the Arts in late September, for which Seagar’s will serve as the hosting sponsor.

In celebration of the iconic art, Seagar’s general manager and certified sommelier, Kevin Moran, has created a signature Blue Dog martini, available through September.

This commemorative drink blends Stolichnaya blueberry vodka, blue Curacao, pineapple and lemon juice.

“We’re honored to welcome the art of George Rodrigue to our restaurant and to have the opportunity to serve as the host of an event that will help advance the missions of the Mattie Kelly Arts Foundation and of the George Rodrigue Foundation of the Arts to motivate and engage students through the arts,” Moran said. “The Blue Dog martini was created to help celebrate this special occasion and toast to these renowned pieces of artwork.”

To learn more, please call 850-650-2226 or visit www.MattieKellyArtsFoundation.org.

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2011

F lo r i da R estaura n t & Lo d g i n g A sso ci at i o n

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Cultivating the Lessons of 9/11

O

By Paul Goldenberg n September 11, 2001, Flight 93 out of Newark International Airport was hijacked as part of a targeted series of terrorist attacks against the United States.

Passengers on the doomed plane thwarted the four hijackers by causing them to crash the plane in an open field in Shanksville, Pennsylvania, well short of their intended Washington, D.C. targets. Just prior to the attacks, from September 7th to September 9th, the air pirates made last minute preparations while staying at a Newark Airport hotel.

The commandant in charge of the New Jersey State Police Academy during that time enlisted recruits from his facility to assist the FBI and the New Jersey State Police crime scene investigators at that hotel following the events of 9/11. Thirty-four out of 35 of those recruits found evidence in the hotel’s dumpster, including flight manuals, phony identification cards, hand-drawn diagrams of the plane, airport runways, tarmac and layout, information on places the hijackers visited and persons they had contacted and wigs and beards that could be used as disguises.

All of these items were discarded by housekeepers just doing their jobs--cleaning their assigned rooms. The housekeepers didn’t do anything wrong, but if they had been trained to recognize suspicious items, or empowered to report any of their findings to their supervisor or manager, then perhaps authorities could have been alerted to the activities or intentions of the hijackers. Who knows how those reports could have altered the events of 9/11?

These events serve as an invaluable reminder that it is those who work the front lines of the hospitality industry that are our most vital assets and partners in the war on crime and terrorism. Concern among restaurant and hotel guests for their personal safety within the hospitality environment has evolved from the unspoken to the outspoken stage. In a recent USA Today article, experts affirmed what is being communicated across the nation by travelers who report safety and security is their number one priority. These concerns, left unaddressed, have the potential to impact the economic vitality of a restaurant or hotel operation and the hospitality industry at large.

In light of the evolving threat environment, the American Hotel & Lodging Association and its affiliate, the American Hotel & Lodging Educational Institute, have taken remarkable steps to join and engage with law enforcement and homeland security partners, including the U.S. Department of Homeland Security (DHS), to develop a program to confront these challenges in a proactive and measured effort. “Eye on Awareness™” is an online, interactive program that provides a seamless, discrete tutorial that empowers hotel staff to recognize, report, and respond to suspicious activities and items on hotel and restaurant properties. Eye on Awareness™ represents 55 minutes of high-caliber training that amounts to the most important 55 minutes a hotel employee can spend in his or her career. In less than an hour, hotel and restaurant employees can receive, in the confidential confines of their facility away from the guest environment, the most effective, informative, and easy-tofollow training possible to help reduce the risk of crime, injury, and terrorist incidents.

Never in our history has it been more important to empower our frontline employees with the ability to reduce risk through education. We simply cannot afford to miss the opportunity. We owe it to all who utilize our services.

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2011

F lo r i da R estaura n t & Lo d g i n g A sso ci at i o n

PE R SPEC T I V E

Food Defense Ten Years Later

I

By ART JOHNSTONE

t has been a decade since the most profound terrorist attack in the history of our nation. Trillions of dollars have been spent on increased security, and still new threats continue to emerge in this country and around the globe on an almost-daily basis. Great strides have been made in response to these ever expanding threats, yet too often the hourly newsfeeds again remind us how vulnerable we remain.

In late 2004, outgoing Secretary of Health and Human Services Tommy Thompson, as part of his resignation speech, shocked many with his statement on the vulnerability of food to intentional contamination, when he proclaimed, “I, for the life of me, cannot understand why the terrorists have not . . . attacked our food supply because it is so easy to do.” In spite of these warning words, uttered nearly seven years ago, and ten years since the attacks of September 2001, we still have not faced a terrorist attack on our food system. This fact, although in some ways reassuring, leads us to several important questions.

Is the food supply still vulnerable to terrorism? Unfortunately, the answer here is a simple “Yes.” The food supply, known by terrorism experts as a “soft target” because it is largely unprotected, has inherent vulnerabilities that cannot be reduced to any significant degree. Food in this country is produced in open systems, with raw materials and ingredients moving from farms, groves and ranches, across great expanses of rail and highway, spending time in warehouses, production facilities, and wholesale and retail outlets, before finally being delivered into the hands (and eager mouths) of soon-to-be-satisfied consumers. Much of our food comes from domestic sources, but a significant portion also comes daily to our runways, shores and borders from around the globe.

The very nature of food production will assuredly leave vulnerabilities that can be exploited by knowledgeable terrorists, no matter how much time, money and attention we put into our protective efforts.

Given these inherent vulnerabilities, has anything been done over the past ten years to make the food supply safer? And should we even be attempting such a daunting task? Much has been accomplished through the diligent efforts of industry and government. Existing vulnerabilities have been mitigated, and we have greatly increased the possibility of detecting contamination before people are harmed. Beginning with the Bioterrorism Act of 2002, increased scrutiny was placed on laboratory testing, food manufacturing, and the importation of food and drugs.

Followed up by Homeland Security Presidential Directive 9 in January 2004, these new regulations spurred significant improvements in the w w w.Res t au ra n t A nd Lodgi ng.com

timely and accurate testing of food for pathogens and toxins, facilitated the registration of food companies and improvements to record-keeping for better trace-forward and trace-back of food items, and required prior notice be given to the Food and Drug Administration (FDA) of food shipments entering the United States, whether by land, sea or air.

Additional security improvements continue to be made, from an assessment of the methodologies of large-scale food production (The Strategic Partnership Program Agroterrorism, or SPPA Program), to development of vulnerability and criticality assessment tools for use by industry and government (CARVER plus Shock, and the Food and Agriculture Sector Criticality Assessment Tool, or FAS-CAT), to the recent release of five exercise scenarios including two dealing with intentional contamination (the FDA’s Free-B box set). Thanks to these and other efforts, our response to intentional events will be faster and more efficient, reducing the likelihood of widespread illness and potentially limiting economic losses.

Given these accomplishments, are there any outstanding tasks we still need to realize to ensure a continued and reasonable level of security for our food supply? Although we have built a basic framework of protection, efforts must continue to maintain our diligence against the low-probability, high-consequence threat that our food industry still faces.

The scaffolding has been put in place, but three critical steps still remain for an enduring level of security.

First, we need a dedicated funding stream for the Food and Agriculture sector, one that does not pit the security of food against funding for law enforcement, fire rescue, public health, emergency management, and other important disciplines.

A good model to emulate would be the efforts of the water sector, which has made significant security improvements with dedicated funding coming through the Environmental Protection Agency.

This model allows our Water partners to work proactively and noncompetitively with the other disciplines, and assures a continuing and predictable baseline of protection. Such a common-sense approach, even with low levels of funding coming to states through our federal food and agriculture agencies, would assure significant and long-term improvements in food defense.

Second, we need national standards for food defense, defining basic minimums that states must achieve to be prepared. The Food Safety Modernization Act (FSMA), recently passed in January 2011, deals not only with food safety but also begins to lay such a foundation for food defense. The food defense standards outlined in the Act are slated to Continued on Page 16 F lo r i da R estaura n t & Lo d g i n g

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Food Defense Continued from Page 15

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be developed over the next eighteen months through public discourse and the rule-making processes outlined by the act. The budget woes now being debated in our nation bring us to a crossroads, however, and may threaten to undermine much of the important work that still needs to be accomplished.

Third, for all of these efforts to be successfully implemented and to ensure that hard-won gains do not diminish over time, we need to intentionally develop food defense as a welldefined profession.

Although much quality training has been developed by Homeland Security Centers of Excellence and other partners (Louisiana State University, University of Tennessee College of Veterinary Medicine, and University of California Davis, to name a few), we still need a recommend basic curriculum for food defense professionals.

We also need to define the basic skills and background knowledge they should possess to be successful, and clearly define professional roles at the state and federal levels.

The International Food Protection Training Institute (IFPTI), in partnership with industry and the FDA, is currently developing this baseline work for food safety and food defense professionals.

This important work must be supported and encouraged, as it will lead to a safe and secure food supply and the economic viability of our food and agriculture systems into the future.

In a time of major federal and state budget reductions, and perhaps redefinition of the regulatory responsibilities of each, achieving these three goals will not be easy.

All too often, by default we choose the path of “business as usual.” Unfortunately, terrorism vulnerabilities almost always lead to a pay-me-now or pay-me-later scenario, with the costs (in suffering and dollars) much higher the longer we wait.

With diligent planning, a disciplined focus on carefully defined strategic goals and objectives, and an honest review of the shortcomings and redundancy in the existing food regulatory and homeland security funding structures, these important steps can, and must, be accomplished now.

Art Johnstone spent seven years coordinating food defense in Florida as the Director of Agricultural Emergency Preparedness for the Florida Department of Agriculture and Consumer Services. He currently serves as President of Grant Partners Inc., providing consulting services in the areas of Food Defense, Homeland Security Training, and Grant Acquisition and Management. He is based in Tallahassee, FL and can be reached at (850) 251-4184 or ajohnstone@ grantpartnersinc.org .

New FRLA member customers only. Written invoice verification required for up to five percent competitor discount. Certain restrictions may apply.

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F lo r i da R estaura n t & Lo d g i n g A sso ci at i o n

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By Susie McKinley

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

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FRLA Announces Online Training

Seafood Allergens hile most of us enjoy eating the bounty offered to us

by Florida’s surrounding coastal waters, the Gulf of Mexico and the Atlantic Ocean, some folks aren’t able to enjoy seafood in any manner due to allergies. Seafood allergies are found in every population and can be very dangerous to those that are inflicted with them.

There are two types of seafood allergies: shellfish and fish. Shellfish allergies are related to shrimp, lobster, crab and mollusks and fish allergies are commonly associated with “…scaly and bony fish such as cod, haddock, herring, sprat, halibut, mackerel, trout, grouper, snapper and salmon….” according to the Asthma and Allergy Foundation of America. A person can be allergic to one type of seafood and not be allergic to any others. The best way to prevent an allergic reaction due to a seafood allergy is strict avoidance.

Symptoms of allergic reactions can include any or many of the following: sneezing, coughing, itching around face or neck, hives, tingling or swelling of the mouth, throat or lips, shortness of breath, wheezing or difficulty in breathing, stomach pain or cramping, nausea, vomiting, diarrhea, dizziness, fainting dizziness, unconsciousness, coma or death. Seafood allergies can be serious business for those who have them.

Allergen awareness training for all food service employees is required by the 2009 U.S. Food and Drug Administration’s Food Code.

While there are more than 160 food allergens,

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food allergies are typically caused by the “Big 8”: fish, shellfish, nuts, tree nuts, dairy and milk products, soy and soy products, egg and egg products and wheat and wheat products. It is critical that all employees are aware of allergens, their causes and symptoms, and what to do when faced with a patron who is experiencing an allergic reaction. In addition, all food service workers must be trained in allergen cross-contamination prevention.

As a proactive move in fending off customers’ allergic reactions to food, when greeting customers, FRLA recommends that all servers ask guests: “Do you have a food allergy that I should be aware of?” This courtesy to customers can prevent a lot of problems if used consistently by servers.

Potential food allergens are in every food service operation. It is your responsibility to ensure that food allergens don’t cross-contaminate other food items. To prevent cross-contamination use clean and sanitized equipment, wash

ffective August 11, 2011, the Department of Business and Professional Regulation is approving online training as a new method of delivery for food service employee training. Online training programs approved by DBPR must have a “DBPR Approved Program Provider Number,” and therefore, be an “approved program” prior to delivering legally-acceptable online training.

The Florida Restaurant and Lodging Association, Provider Number 1752486, is proud to announce that it is offering food service employee online training to the Industry.

FRLA’s program will cost $11.95 for members and $14.95 for non-members. It meets all of the requirements mandated by Florida law.

Florida is a leader in food safety training and certification requirements. Florida’s number of foodborne illness outbreaks has trended downward 87% since the late to mid-1990s and much of this trend is due to a stringent food safety training and certification program for managers and employees.

FRLA is proud to be a part of this effort by providing its SafeStaff ®Foodhandler Online Training Program to the Industry. FRLA is DBPR’s contracted provider of employee foodhandler training.

For more information, please visit www.

SafeStaff.org or contact our Education and Training Department at (850) 224-2250 or (866) 372-7233.

(Continued on Page 22) F lo r i da R estaura n t & Lo d g i n g

Introducing

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SafeStaff® Online Foodhandler The Florida Restaurant and Lodging Association

is proud to announce that it is now offering

The SafeStaff® program is convenient, affordable

and meets all of the requirements mandated

Introducing

SafeStaff® Online Foodhandler The Florida Restaurant and Lodging Association

The SafeStaff® program is convenient, affordable

online food safety training to the hospitality

by Florida law.

is proud to announce that it is now offering

industry. As the Department of Business and

Professional Regulation contracted provider, FRLA

has

developed

the

SafeStaff®

Foodhandler Online Training Program.

and meets all of the requirements mandated

For more information, visit www.SafeStaff.org or contact our Education and Training Department at (850)224-2250 or (866)372-7233.

www.SafeStaff.org

1-866-372-SAFE F lo r i da R estaura n t & Lo d g i n g A sso ci at i o n 18 AU G UST/SEPT EM B ER 2011 Official State-cOntracted fOOd Safety PrOvider – dBPr# 1752486

FRLA-Ad.indd 1

7/29/11 5:00:54 PM

6

:54 PM

Online Employee Foodhandler Training Approved in Florida!

The Safestaff® Employee Foodhandler Online Training Program is now available and approved by Florida Law. In an effort to stay current with the alternative and effective methods of employee training, Safestaff®– the DBPR Contracted provider – is now offering the convenience and flexibility of online training.

Employee food safety training is mandated by Florida law.

The greatest risk to food safety is biological contamination.

Understanding how food becomes unsafe is critical to preventing foodborne illness.

Serving contaminated food can cause your guests to become ill.

Knowing how to properly clean and sanitize reduces the risk of cross-

The thermometer is the most important tool for ensuring correct food temperatures.

F lo r i da R estaura n t & Lo d g i n g 19

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Seafood Safety Tips

By Cynthia Walker, M.S., R.S. and Ann Johnson, FSIO

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Department of Business and Professional Regulation, Division of Hotels and Restaurants

ow wonderful it is to live in Florida where the sun shines brightly, wonderful beaches are close by, and nutritious, delectable seafood can be had almost at a moment’s notice.

No need to have it flown in from across the country – it is right here in our backyard!

Seafood is nutritious and generally very safe to eat. However, like most things in life, a few cautions never hurt. Exposure to stray bacteria, viruses or parasites is almost happenstance, so you should always buy seafood only from reputable suppliers, dealers, distributors and retailers.

These trusted sources help ensure safe products by following a Hazard Analysis and Critical Control Points (HACCP) Plan and purchasing their products from other reputable sources who also use similar HACCP Plans.

Licensed, commercial fishermen know how to properly handle the live seafood they catch, when to fish certain species and which waters to fish from to ensure their products are as safe as possible. Suppliers of whole, raw oysters, clams and mussels must tag each batch of product to indicate the location where the product was harvested. For tracking purposes, this identifying tag must stay attached to the product until it is served/sold to a consumer.

It is extremely important that all handlers of seafood, from fishermen to restaurateurs to home cooks, keep seafood at a safe temperature.

Refrigerating fish at 35°F or colder is highly recommended, but fish may be held at temperatures as high as 41°F. When buying packaged items, be sure the packages are in good condition and show no signs of damage, thawing or mishandling. Frozen packaged seafood that thaws during handling causes the package to become moisture-laden and soggy. If you notice any hint of possible temperature abuse, it is safer to simply discard the product or return it to the distributor rather than risk eating or serving it.

Some finfish contain naturally occurring marine toxins that do not harm the fish, but will harm a person who eats the fish. As the holding temperature of the fish rises, the production of a chemical substance that causes allergic reactions in humans also rises. This chemical is called histamine. High levels of histamine in fish can cause “scombroid poisoning” – a type of foodborne illness. Types of finfish susceptible to this type of poisoning include

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tuna, mahi-mahi, bluefish, sardines, mackerel and amberjack. If fish are mishandled, it doesn’t take long for the histamine level to reach a point where the fish are no longer safe to eat.

Ciguatera, another marine toxin, is commonly associated with reef fish like barracuda, grouper, snapper, amberjack and mackerel. The symptoms produced are similar to those of scombroid poisoning.

Paralytic shellfish poisoning is also a form of naturally-occurring marine toxin that occurs in shellfish and is caused by “red-tide.” Red-tide outbreaks can render shellfish harvested from the affected waters unsafe to eat. Hard and soft-shell clams, oysters, mussels and scallops are the seafood to avoid during an outbreak because, being filter feeders, they can accumulate the toxins from the red-tide in their meat.

Symptoms of these types of seafood poisoning range from a slight tingling of the lips, tongue and finger tips to complete paralysis and death.

Unfortunately, there is no visible difference

between toxic and safe seafood – and toxins cannot be destroyed or deactivated by cooking, freezing or any other treatment once they are there. This is why it is so very important to buy fish from a known and trusted source and to handle fish properly. Even a few hours at an elevated temperature can cause foodborne illness.

You have probably heard that some oysters are treated for safety after they are harvested. Postharvest treatments include quick freezing, cool pasteurization and/or pressure treatment. Postharvest treatments greatly reduce or eliminate some naturally occurring pathogens, making these products a safer option. However, treated oysters should still not be eaten raw by people at high risk for foodborne illness because the postharvest treatments do not remove all pathogens that can cause illness – like Hepatitis A. Persons at high risk include those with liver disorders like hepatitis; diabetes; people with immunocompromising conditions such as HIV/AIDS, cancer, or who are undergoing treatment for these illnesses; hemochromatosis (an iron disorder); cirrhosis or liver cancer; or conditions that require long-term steroid use (such as asthma and arthritis). Individuals who take prescribed medication to decrease stomach acid levels or who have had gastric surgery are also at risk.

If you want to eat or serve raw or undercooked seafood, make certain that it has undergone proper freezing, which will destroy any parasites that may be present. Freezing is not necessary for clams, mussels and oysters, or if the fish is an exempt tuna species (Albacore, Yellowfin, Blackfin, Bigeye, and Southern and Northern Bluefin) or has been acquacultured and pellet fed because these seafood items are not prone to parasites.

Consumer Advisories are required to be posted if any fish and/or shellfish are served raw or undercooked (including oysters, seared tuna, sushi/sashimi, ceviche and cold smoked salmon).

This allows you or a guest to make an educated decision whether to eat a food that has not been fully cooked. Furthermore, allergens are now a growing concern. People with seafood allergies must be aware not only of what they are eating, Continued on Page 22 F lo r i da R estaura n t & Lo d g i n g A sso ci at i o n

You made your reputation on quality. So did we.

When you started in this industry, your enthusiasm and style set you apart from a crowded field. You didn’t follow the fads, you set the trends. Innovation and quality became your hallmark. Your patrons began sharing the name of “their best-kept secret” with their closest friends, and your reputation grew along with your business.

You’ve earned the admiration, perhaps even the envy, of your peers.

This is what you’ve worked for.

The good name, the loyal following, the reputation for quality. You have no intention of jeopardizing it.

Cheap substitutes? In your creations?

You want no part of that game.

For you, quality matters.

Always has, always will. And that means Florida Gulf seafood. There’s just no substitute for the real deal.

Amberjack · Blue Crab · Bluefish · Clams · Flounder · Golden Tilefish · Grouper King Mackerel · Mahi Mahi · Mullet · Oysters · Pompano · Rock Shrimp · Scallops · Sheepshead · Shrimp Snapper · Spanish Mackerel · Spiny Lobster · Stone Crab Claws · Swordfish · Yellowfin Tuna Florida Gulf seafood is rigorously tested in state food safety laboratories. For information visit MyFloridaGulfSafe.com. w w w.Res t au ra n t A nd Lodgi ng.com

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Seafood Safety Continued from Page 20

but how the food is stored and prepared. If the allergic person’s food is cooked in the same oil, cut with the same knife or stored on the same shelf as seafood, it could cause a severe reaction.

People with food allergies, and those who serve them, should be knowledgeable about cross contamination and the steps to take to prevent it from occurring.

You can decrease your risk of exposure to some illness-causing organisms with just a few simple but important steps.

If you eat or serve fresh seafood, know what to look for so you buy only the best and safest products available. The shells of live clams, mussels and oysters will open naturally, but will close tightly if tapped – showing they are still alive. Live crabs and lobsters will have leg movement. Freshly shucked scallops and oysters have a fresh odor, as should shrimp. Whole, fresh fish have bright, clear eyes; shiny, moist flesh; rich red or bright pink gills, and a mild scent.

If you must thaw seafood, thaw it properly.

The recommended method for thawing seafood is under refrigeration at 41°F or below. Also, be sure to store fresh or thawed seafood under refrigeration at 41° or colder.

Cook raw seafood to an internal temperature of 145ºF or hotter. If the raw seafood is stuffed (with anything) or used as an ingredient in stuffing, cook the product to an internal temperature of 165°F or hotter.

Following basic, common sense tips for buying, preparing and storing fish and shellfish, everyone can safely enjoy Florida’s fine seafood selections. Bon appetite!

Seafood Allergens

Continued from Page 17 hands thoroughly when working with potential allergens and prior to working with other foods, change gloves after working with allergens, wash hands as required prior to putting on clean gloves, wash and rinse grill or other equipment before preparing food for an allergic guest and handle allergens as though they will contaminate any surface or food that they touch.

Serving more than 10,000 members across Florida, FRLA is committed to safe-guarding the needs of the hospitality industry and improving the business climate. Led by Carol Dover, President/CEO, and an active Board of Directors, FRLA has influenced legislation resulting in over $1.2 billion in tax and fee savings over the past decade. To learn more about the FRLA, visit www.frla.org or call 888-3729119 to find out how you can get involved.

Susie McKinley is the Editor of FR&L Magazine and is a former Director of the Florida Division of Hotels & Restaurants.

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Accept No Seafood Substitutes!

Do your managers know how important it is to purchase seafood from an approved source?

Seafood substitution is a crime! Make sure they are familiar with all aspects of serving safe seafood!

Contact FRLA’s Education and Training Department for more information about our ServeSafe Manager Training and Testing Program.

Contact 866-372-7233 or visit www.FRLA.org for details.

Florida “Gulf Safe” Seafood

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By Sarah Criser dam Putnam, Florida’s eleventh Commissioner of Agriculture, is dedicated to putting Florida’s agriculture industry at the forefront of every opportunity.

In the wake of the Deepwater Horizon Disaster of April 2010, Commissioner Putnam and the Florida Department of Agriculture and Consumer Services (FDACS) have also been focused on supporting the Florida seafood and aquaculture industries to overcome the public misperception that Gulf seafood Adam Putnam is not safe.

Since August 2010, the Department’s Division of Food Safety has collected more than 300 seafood samples, including finfish and shellfish, to test for possible oil contaminants.

Less than 13 percent of the samples tested were found to have traces of possible oil contaminants. All findings were less than 1/1000th of the FDA’s levels of concern. Laboratory testing shows that Florida seafood products are plentiful, safe and have not been affected by the oil spill.

Despite the proven safety of Florida’s Gulf seafood, the public remains wary. Most consumers (61 percent) remain concerned about the safety of Gulf seafood, a majority of consumers (59 percent) remains concerned about unforeseen risks and nearly half (45 percent) are

concerned about the availability, according to a survey conducted in May 2011.

To counter the public misperception about the safety of Gulf seafood, the Department launched an aggressive, multi-faceted campaign to raise public awareness for the proven safety of Gulf seafood. The “Florida Gulf Safe” campaign, funded by an additional $10 million from BP, is intended to rebuild the Florida Gulf seafood brand.

The Department works to train, educate and inform all those involved in the industry – from fishermen to restaurant chefs and wait staff, and has partnered with more than 5,000 retail outlets to offer incentives for purchasing Florida Gulf seafood. Television, newspapers, magazines, toll booths and billboards are plastered with “Florida Gulf Safe” messages.

The campaign’s website, www.MyFloridaGulfSafe.com, is the go-to resource for consumers to easily access information about Florida seafood, view the results of state seafood lab testing, find recipes and locate restaurants and markets that sell Florida Gulf seafood in their area.

The full extent of impacts from this spill is not yet known. Continuing to monitor the Gulf ecosystem will be costly, yet necessary, to evaluate and address the long-term effects of the spill.

Although visitors have not seen oil on Florida beaches for months, Commissioner Putnam and the FDACS are committed to continuing efforts to ensure the safety and quality of Florida Gulf seafood for years to come.

Sarah Criser is Deputy Press Secretary at the Florida Department of Agriculture and Consumer Services.

F lo r i da R estaura n t & Lo d g i n g A sso ci at i o n

The New Search for Looking for Oil in Seafood – But Not Finding Any!

By Jo Marie Cook

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ince April, 2010 when the Deepwater Horizon explosion spilled thousands of gallons of oil into the Gulf of Mexico, knowledgeable and experienced food safety chemists from National Oceanic and Atmospheric Administration (NOAA), the Food and Drug Administration (FDA) and several state laboratories including the Florida Department of Agriculture and Consumer Services (FDACS), have been working closely together to detect any oil contamination in Gulf harvested seafood. Although Florida’s long coastline was largely spared, oil did come ashore in the western panhandle. An area from Pensacola to Cape San Blas was closed to fishing for several weeks from early June to September 2, 2010.

Figure 1 shows a map provided by NOAA summarizing the sampling and analyses they have conducted to assure that seafood continues to be safe. The outline of this map shows the areas of the Gulf that were closed for some time following the spill. Since the beginning of this crisis, the FDA and many state labs, including FDACS have also been sampling and analyzw w w.Res t au ra n t A nd Lodgi ng.com

ing seafood from state waters. Figure 2 shows the dates when areas were reopened for fishing from August 10 to November 15, 2010.

Extensive work was done to assure that seafood was safe before these areas were opened to fishing.

Following the oil spill, federal and state governments applied multiple strategies to assure seafood safety. Areas of the Gulf with visible oil, including large buffer zones around it, were closed to fishing. Physical and chemical barriers in the form of oilcatching booms and surfactant dispersants were used to contain and remove the oil.

Once visual sources of contamination were removed, sensory evaluations of seafood were conducted, by sight, smell and taste.

NOAA has long used trained sensory evaluators to detect seafood contamination and provided this training to FDA and state analysts. Seafood processors also use sensory evaluation to verify fish freshness and safety as part of the many precautions put in place to assure they sell the most wholesome seafood to you including careful evaluation and control of hazards as described in FDA guidelines. Any good chef can attest that the power of the human sense of taste and smell is still more sensitive than many chemical instruments. Any of us can do the same. “If is smells bad, don’t eat it!”

Once passing a sensory evaluation, seafood was tested for the most toxic of the chemicals found in oil, the polycyclic aromatic hydrocarbons or PAHs. Seafood areas were opened for fishing only after sensitive chemiF lo r i da R estaura n t & Lo d g i n g

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cal testing indicated oil was not present. If seafood does not look, smell or taste of oil, these tests are designed to determine if oil chemicals have been absorbed by the eatable tissues. Seafood samples are also screened for the dispersant, dioctylsulfosuccinate (DOSS).

FDA has established clear guidelines for acceptable levels of these compounds. (Table 1) 5 Why are any levels acceptable? Aromatic hydrocarbons such as the PAHs originate from multiple sources. For example, because we all use gasoline in our vehicles, low levels of some PAHs are common in our everyday environment. The gas chromatographic mass spectrophotometric instrumentation used in laboratory analysis of PAHs can easily pick

Figure 2.

NOAA map indicating Gulf fisheries were opened between August 10, 2010 and November 15, 2010.

not there. Oil contamination is not being detected in the eatable portions of seafood sold for consumption. That doesn’t mean that a storm or some other unexpected occurrence might not lead to future problems so we continue to be vigilant. Supported by funding from BP Exploration and Production, the FDACS Bureau of Chemical Residue Laboratories is hiring additional analysts and purchasing instrumentation to allow them to provide surveillance and analysis of seafood for several years to come. Other scientists are also investigating the effects of the oil spill on the environment and the overall health and

sustainability of the seafood species and their habitat. Scientists also continue to investigate many other diseases and environmental effects that may affect the safety of seafood but are unrelated to oil contamination. Table 1 summarizes FDACS seafood analyses.

More detailed information can be found on the Department website at www.freshfromflorida.com.

The challenge for the laboratory is to isolate the analysis and assure minimal background interference. The laboratory location, equipment and handling must also be carefully controlled because many plastics are

up background contamination, even from a truck backing up to the laboratory loading dock. The dispersant chemicals are also commonly used soap-like chemicals which have very low toxicity. Much is already known about the safety of oil-based chemicals and dispersants. Toxicologists have applied multiple safety factors to their guidelines when establishing their levels of concern to assure that seafood is safe to eat, even for small children. Much more about PAHs, DOSS and their safety can be found at www.fda.gov and www.noaa.gov.

Here at FDACS, significant resources in people, time and instrumentation have been dedicated to the detection of very low levels of oil contamination. So Figure 1. far the evidence is just NOAA map showing extensive sampling of seafood throughout the areas of the Gulf of Mexico affected by the oil spill.

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processed using oil based chemicals and can also be a source of background. For example, the seafood is collected and wrapped in foil to prevent any contamination from plastic wrappings. How do we assure that we are detecting the chemicals from the seafood and not from other sources? Each set of samples analyzed is accompanied by blanks which are known to be PAH-free as well as reference materials which contain know amounts of PAHs. These positive and negative quality control samples help assure that each set of analyses are accurate.

There are several analytical methods employed to detect oil contamination as well as the dispersant, dioctylsulfosuccinate, which was one of the chemicals present in both of the dispersants used to control the Deepwater Horizon spill. The first method used was developed by NOAA for the analysis of PAHs, pesticides and other contaminants in seafood. This method has been used for many years to evaluate the safety of seafood

after the Exon Valdez spill and to routinely evaluate the safety of oysters. It is a tried and proven method that provides valuable and reliable data. The NOAA method, however, is very time and resource intensive, taking two people as much as a week to screen 15 samples. For that reason, a screening method was developed by FDA and adopted

by FDACS to allow screening of many more samples in a shorter period of time.

A portion of all the samples screened are also routinely analyzed by the NOAA method to assure that no contamination is being missed by screening. In addition, if there are any findings of concern found using the screening method, they are reanalyzed by the NOAA. Jo Marie Cook has served as the Chief of the Bureau of Chemical Residue Laboratories, Division of Food Safety in the Florida Department of Agriculture and Consumer Services (FDACS) since 2005.

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Protect and Serve: Restaurants Aided by

D “This is the most accurate and reliable system for verifying Gulf seafood that I have seen from my many years in the restaurant business.”

— Dewey Destin Florida Restaurateur

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eepwater Horizon may have had a dramatic impact on seafood sales in the Gulf but for every action, there is an equal and opposite reaction: Enter Gulf Wild™ trackable

seafood!

First introduced in March at the International Boston Seafood Show, while the Gulf of Mexico was still reeling with anxiety over the affects of the historic oil spill, Gulf Wild™ has become one of the top seafood stories to emerge from the Gulf of Mexico in decades.

“It’s just what restaurant owners need in the Gulf,” said respected Florida restaurateur Dewey Destin, who serves Gulf Wild™ branded seafood in his Destin, Florida restaurant.

Americans are increasingly curious (if not concerned) about where and by whom their seafood is caught. Restaurant owners know “domestic,” “safe,” “wild” and “responsible” are the seafood buzz words today. Gulf Wild™ delivers it all – directly to smart phones while consumers are contemplating the menu trying to decide.

Key to Gulf Wild™ is a fish tracking component that allows the consumer to “find my fish,” made possible by the sequentially numbered gill tag that’s affixed to each individual fish just minutes after it is brought on board.

When the catch reaches shore, the tag number is electronically recorded with the unique credentials of its fish. The fish’s journey to market – and ultimately to mouth – is an unusual consumer experience that leads all the way back to the Gulf.

Aided by the dynamic myGulfWild.com website, consumers (or chefs, retailers and wholesalers, too) can enter each unique tag number to confirm the species of their fish, its harvesting vessel and Captain, and even the original harvest location on an interactive, movable map.

The website also displays the conservation practices of Gulf Wild™ fishermen who are proudly among the world’s most innovative and forward-thinking with respect to sustainable fisheries.

“From our interactive, smart-phone tracking feature to the sustainable aspects of the brand, Gulf Wild™ has tremendous marketing value for restaurants and retailers,” said Tj Tate, executive director of the Gulf of Mexico Reef Fish Shareholders’ Alliance, the non-profit trade group of fishermen who engineered (and who harvest) the Gulf Wild™ product.

“We’re launching a suite of marketing tools to create demand at the store level and help make this a “top-to-bottom-line” success for our restaurant and resort partners. We’re committed to maximizing the value for our partners,” Tate said.

“The trackable tags serve as a seal of approval, and provide guardianship of the Gulf Wild™ brand. A recent report stated as much as 80% of seafood is fraudulently labeled, but not Gulf Wild™ – every ounce of this domestic brand is exactly what it says and the fishermen are happy to prove it,” Tate added.

Gulf Wild™ also includes a robust safety testing component to build consumer confidence after the Deepwater Horizon oil disaster.

The routine sampling includes comprehensive screens for dispersants, PAHs, heavy metals (such as mercury, cadmium and lead which are found in crude oil and drilling fluids), and fin/ skin abnormalities. To date, Gulf Wild™ fish do not show any elevated levels of contaminants or abnormalities.

“This is the most accurate and reliable system for verifying Gulf seafood that I have seen from my many years in the restaurant business,” Dewey Destin said. “I am excited to serve Gulf Wild™ in my restaurant and be able to allow my customers to actually track their dish.”

F lo r i da R estaura n t & Lo d g i n g A sso ci at i o n

Florida Department of Agriculture and Interagency Roles

By Ron Webb

S

eafood industry in Florida falls under the observation of several different state and federal agencies. The primary responsibility for seafood safety in Florida falls under the jurisdiction of the Florida Department of Agriculture and Consumer Services (FDACS), Division of Food Safety, which oversees the inspection of all seafood processors and seafood retail operations. Each processor is inspected several times a year to ensure that the firm meets minimum seafood safety standards. The standards required in each firm are set by the Food and Drug Administration (FDA).

All seafood processors are required to comply with State and Federal regulations which require the safe and sanitary processing of fish and fishery products.

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

FDA publishes the Fish and Fishery Products Hazards and Control Guidance document which assists industry in complying with regulations by identifying hazards associated with different species of fish. Over 400 species of fish products are included in the guidance document, including vertebrate and invertebrate species that are consumed. Hazards that are referenced in the guidance document include histamine, parasites, natural toxins such as ciguatera fish poisoning, environmental chemicals and aquaculture drugs. The guidance also includes process-related hazards including hazards associated with various methods of processing and packaging. To ensure that seafood inspections are conducted in a uniform manner nationwide, the FDA requires any inspector that inspects seafood processing firms to be trained and certified

with FDA. The exam covers hazards, maintaining critical control points, monitoring specifications , corrective actions and minimal record keeping.

Seafood processors meeting minimum guidance ensures consumers that seafood from Florida is safe.

The FDACS, Division of Aquaculture is responsible for ensuring the safety of oysters and clams harvested in Florida waters. The Division is responsible for ensuring that waters used for harvesting aquaculture products are tested and approved. The Division is also responsible for ensuring that shellfish processing plants that handle oysters and clams are inspected and meet minimum standards in accordance with the National Shellfish Sanitation Program.

The Florida Fish and Wildlife Conservation Commission (FWCC) is (Continued on Page 31) F lo r i da R estaura n t & Lo d g i n g  

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By Eric Schwaab

B

lessed with the nation’s second longest coastline, Florida’s recreational and commercial fishing businesses are important economic drivers, not only for the state, but for the national economy. These activities benefit residents and visitors alike, supporting Florida’s $57 billion hospitality industry.

Not only is Florida home to the nation’s largest recreational saltwater angling community, commercially-caught seafood from Gulf of Mexico and South Atlantic waters is also an iconic draw to the state’s many fine restaurants.

Together, Florida commercial and recreational fishing represent a significant part of the $72 billion generated and 1.9 million full and part time fishing industry jobs supported annually across the country.

At NOAA Fisheries, we work to rebuild and sustain the nation’s fisheries and the jobs that depend on them by promoting management approaches that will achieve both sustainable fisheries and vibrant coastal communities.

For the Gulf of Mexico, last year’s BP/Deepwater Horizon oil 28 AU G UST/SEPT EM B ER

2011

spill had a significant impact on both recreational and commercial fishing industries.

Working with these industries, NOAA Fisheries and its state partners closed fishing in areas directly affected by the spill as it spread – ensuring consumer confidence that no tainted fish could enter the market.

A comprehensive testing plan was developed to test for both petroleum and dispersant contamination. At the height of the spill, more than a third of federal waters in the Gulf, over 88,000 square miles, were closed to fishing.

With the U.S. Coast Guard, we enforced closure boundaries and, with the U.S. Food and Drug Administration, we developed and carried out a comprehensive plan for testing Gulf seafood.

The extensive seafood sampling and testing plan allowed areas to open only when every piece of seafood sampled there passed both sensory and chemical testing. We were precautionary on purpose: when there was a potential for tainted seafood, waters were closed, and they could only be opened when we could prove the seafood from those waters was safe to eat. In addition to other tests, NOAA and FDA worked to develop a chemical test to detect F lo r i da R estaura n t & Lo d g i n g A sso ci at i o n

traces of dispersant in fish tissue.

Last October, the agencies announced the results: every sample tested was far below the safety threshold established by FDA, and over 99 percent of the thousands of samples tested showed no detectable residue.

Following testing, areas were gradually reopened with all fisheries fully opened as of April, 2011.

Because of the hard work and cooperation of Gulf fishermen, seafood processors, and state, local and federal health and fisheries officials, American consumers can feel confident in the quality and safety of Gulf seafood.

As the interest in safety and sustainability of U.S. fisheries takes center stage, one example of a consumer-oriented program that is helping promote seafood in the wake of the oil spill is underway in the Gulf region.

The campaign, called ‘Gulf Wild’ was developed by the Gulf Reef-Fish Catch Shares Alliance, a group of commercial fishermen from throughout the Gulf States that harvest red snapper, grouper and other popular seafood species from the Gulf. Guided by a diverse advisory body of scientists, environmental groups and chefs, w w w.Res t au ra n t A nd Lodgi ng.com

Gulf Wild is proving to be an innovative, market-based approach for ensuring the sustainability standards under which U.S. fisheries are managed.

Managing fisheries to be sustainable is a dynamic process of constant change and adaptation to an ever-changing environment.

As NOAA Fisheries works to end overfishing in the U.S., environmental factors, such as pollution, ocean acidification, and climate change, present growing challenges that we all must address to ensure the long-term sustainability of our nation’s fisheries.

By raising public awareness of these concerns and their potential impact, we can better ensure long-term sustainability of our nation’s marine resources and their enjoyment by future generations. Florida and the other Gulf states will continue to play a critical role in achieving this objective.

To keep informed about the status of our nation’s marine fisheries please visit NOAA Fisheries at FishWatch.gov for up-to-date profiles of popular U.S. seafood species.

Eric Schwaab is the Assistant Administrator for Fisheries, NOAA Fisheries Service.

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Interagency Roles

Continued from Page 27

responsible for overseeing the sale of harvested or caught marine products within the state. A Wholesale Saltwater Products Dealer license is required to sell saltwater products to any customer except the consumer. Wholesale dealers must report purchases to the FWCC when products are landed or sold for the first time.

A Retail Saltwater Products Dealer License is required to sell any saltwater products to the end consumer. A retail dealer may only purchase from a wholesale dealer. A Retail Saltwater Dealers License is not required when products are prepared for consumption or take out under a license issued by the Division of Hotels and Restaurants.

The National Oceanic and Atmospheric Administration (NOAA) is a Federal agency that oversees the inventory of sea life as well as the lead response agency in case of an emergency. NOAA became a household name as the BP oil spill came to the forefront and gained national attention. Part of NOAA is the National Marine Fisheries that is responsible to ensuring that seafood production is self sustaining. This goal is obtained by placing limits on the number of species caught and by limiting harvest seasons. Each commercial fishing vessel is responsible for recording the species caught, total weight of the catch, and the general location of the catch. NOAA uses this information to ensure that the availability of certain species is not subject to overfishing which could result in species not being able to maintain their sustainability.

Each agency has defined roles in maintaining a safe supply of seafood for residents and guests of the State of Florida. It would be a difficult task for one agency to fulfill all of the responsibilities necessary to produce a safe seafood product. With the FDACS being the lead agency for ensuring that seafood processing in the state is performed according to minimum standards, Florida restaurants and consumers are assured a safe seafood supply.

For additional information about the agencies that oversee seafood products in Florida you may contact: Florida Department of Agriculture, Division of Food Safety, 850245-5520, Florida Department of Agriculture, Division of Aquaculture, 850-488-5471, Florida Fish and Wildlife Conservation Commission, 850-488-4676 or the National Oceanic and Atmospheric Administration at www.noaa.gov.

Ron Webb is a Biological Scientist in the Division of Food Safety, Florida Department of Agriculture and Consumer Services. w w w.Res t au ra n t A nd Lodgi ng.com

A Day in the Life of a

Florida Fisherman

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aptain Tom Olyarnyk is a member of the Gulf of Mexico Reef Fish Shareholders’ Alliance and a longline grouper fisherman for Gulf Wild™ from Cortez, Florida.

Fishing as far as 100 miles off shore means his average “day” actually lasts ten to twelve days. This is how it typically goes: 5am – Morning commute, a 25-mile drive from his home to the boat. “It’s a real pain with city traffic,” he said. Along the way, Capt.

Tom picks up his crew in Sarasota.

6am – Check supplies: 5,000-6,000 pounds of ice; 650 gallons of fuel, 1,000 pounds of bait – mullet, thread herring, and squid (though less squid these days because turtles enjoy it). Oh, and food for 10-12 manly meals.

7am-10am – Load food, and make any necessary repairs, such as broken switches, pumps, breakers, lights, or motors.

10am – The 44-foot bow wheelhouse vessel, named Neptune, departs the dock.

10am-2pm – Diesel powered engines power the vessel between 30 to 100 miles into the Gulf.

2pm-3pm – Bait hooks and ready snaps (or snoods, those short lines that attach to the heavy cable they unspool to fall to the bottom). As many as 750 hooks and snaps can attach to the three miles of cable they will drop to the bottom-feeding Red Snapper and Grouper.

3pm-7pm – For hours each day, the crew of Neptune will bait hooks, attach snaps and release cable over 3-mile stretches over again – as many as six to eight runs each day. Fifty-inch floatable red buoy balls mark the ends of each cable run.

It typically takes 40-45 minutes to set gear, and 30 minutes to soak. Then the ship backtracks to reclaim cable and fish.

The man who set hooks on the way out is the hauler on the way in. He reaches over the rail and removes each clip, tossing hooks into a small crate and fish into a 55-gallon well. The man who baited hooks on the way out will gut fish on the way in. On average, a fish every 50 hooks is decent – a hundred pounds each set is a good day.

7pm – Speaking of time, it’s getting late. Neptune gets in as many runs as daylight allows; as late as 9:30pm in summer. Winter is different; dinner and bed by 7pm. After all, there’s always tomorrow – and at least nine more days at sea.

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Sushi and Parasite Destruction Requirements

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By Diane L. Kelsch, MS, REHS ushi” refers to a special kind of cooked sticky rice with sweetened rice wine vinegar, but commonly, the term is used to describe a finger-sized piece of raw fish or shellfish on or with a bed of acidified (vinegar) rice.

Although sushi can be made from a wide variety of fish and non fish ingredients, fish products commonly used in sushi include salmon, snapper, tuna, mackerel, yellowtail, roe, sea urchin, eel, clam, conch, scallops, crab, and lobster.

The larval stage of parasites consumed in raw or undercooked fish can present a health hazard in humans. Most of these parasites cause mild to moderate illness such as nausea, vomiting, diarrhea, and abdominal pain, but more serious problems such as central nervous system and organ damage can occur. For that reason, the Food Code requires freezing for parasite destruction in fish that are to be consumed raw or undercooked.

What are the Food Code requirements for parasite destruction?

The Food Code requires fish that are to be consumed, raw, raw-marinated, partially cooked, or marinated partially-cooked be frozen, for parasite destruction. The fish must be stored and frozen according to specific time and temperature combinations prior to service or sale in ready-to-eat form: (1) Frozen and stored at a -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer; (2) Frozen at -35°C (-31°F) or below until

solid and stored at -35°C (-31°F) or below for a minimum of 15 hours; or (3) Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours.

Why is parasite destruction necessary if Table 3.1 of the Fish and Fishery Products Hazards and Controls Guidance does not identify a certain species as having a parasite hazard?

Fish species that do not have specific parasite hazards identified are not necessarily safe when consumed raw or undercooked for the following reasons: Table 3.1 only identifies fish species with well documented parasite hazards, if the fish species is generally cooked before consumption, they are not included in Table 3.1 as having a parasite hazard, and in some cases, there is insufficient information or data to be able to denote a specific parasite hazard or deem the species as naturally parasite-free.

Therefore, unless the specific species is listed as exempt under Section 3-402.11(B) of the Food Code, the species must undergo freezing for parasite destruction prior to being served in a raw or undercooked state.

What are the Exemptions to Freezing for Parasite Destruction?

Section 3-402.11(B) exempts the following fish or fish products from the freezing requirements: molluscan shellfish, aquacultured fish (such as salmon) that have been raised in net pens, ponds, or tanks and are fed commercially formulated pellet food, fish eggs that have been removed from the skein and rinsed, and the fol-

lowing tuna species, which are naturally parasite free due to their body temperature: Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern What are the record keeping requirements for parasite destruction?

If the fish is frozen on site, the person in charge shall record the freezing temperature and time to which the fish are subjected. The establishment must be able to verify the freezing requirements established in 3-402.11(A) were met throughout the designated time.

If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under Section 3-402.11(A) may substitute for the record.

Note: A statement from the supplier stating that the fish were processed in a firm that meets the requirements of 21 CFR 123 - Fish and Fishery Products does not meet the record keeping requirement (specific freezing times and temperatures must be provided).

If the fish are aquacultured and raised and fed as specified in Subparagraph 3-402.11(B) (3), a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed commercially formulated pellet food shall be obtained by the person in charge.

Records pertaining to parasite destruction must be retained by the establishment for 90 calendar days beyond the time of service or sale of the fish.

Why does the FDA Food Code Require Parasite Destruction Records be maintained for 90 days?

There are a number of fish parasites that take days, weeks and even months to go through their infective life cycle and exhibit symptoms in the consumer. This must be followed by a diagnosis, treatment and investigation as to the cause and source of the parasite. Documentation of freezing fish for parasite destruction was set at 90 days because of the length of time involved with the onset of illness and the investigation of the food source.

Diane L. Kelsch, MS, REHS is a Regional Retail Food Specialist with the U.S. Public Health Service, U. S. Food and Drug Administration, Southeast Region.

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F lo r i da R estaura n t & Lo d g i n g A sso ci at i o n

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By Susie McKinley RLA staff sat down with Rhett Fischer, a fourth generation restaurateur, of Rusty’s Seafood and Oyster Bar and spoke with him recently about his family’s business.

Mr. Fischer, please tell F R & L’s readers about the history of Rusty’s Seafood.

It began on October 31, 1948 when Bernard Fischer opened one of the first restaurants in Cocoa Beach.... Bernard’s Surf. Bernard was a member of the Fischer family, which owned and operated a fleet in Port Canaveral when it was nothing more than a small fishing village. From the very beginning to their continued success more than 60 years later, the Fischer family has not only served their community, but has hosted astronauts, movie stars and celebrity journalists.

When Bernard Fischer passed away in 1965, the family asked Rusty to take over the restaurant. Though he was in college at Florida State University, he knew the family needed him to work in the business, so he went home. By 1988, he had opened the first Rusty’s Seafood and

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

Oyster Bar, which became an instant success and in 1992, they opened Rusty’s at the Port.

Today, Rusty (my dad) and I continue the family tradition in Port Canaveral where it all began.

The future of Port Canaveral is exciting and the Fischer Family looks forward to serving their community and the world for another 60 years!

Rusty’s has been a favorite of Space Coast residents and visitors alike for how many years?

We’ve been here since June 1992.

Rusty’s Seafood and

Oyster Bar

Please describe your menu concept and explain how they approach changing it to keep things fresh & new.

Our menu concept is southern seafood with a traditional flare, come as you are, enjoy a cold beverage and watch the bartenders shuck your oysters while you watch.

What is your most popular dish?

Blackened mahi sandwich with cheese, lump blue crab au gratin, encrusted mahi (crushed saltines, spiced up and baked on top of mahi).

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

Not too much honestly, all they expect is consistency!

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

Treat the customers like we treat you, the staff … Like family!

What do you think is critical to your employee training?

Food handling / safety, the importance of “i.d. ing” younger people and try and make every situation a win-win.

How do you eliminate/reduce employee turnover?

We pride ourselves on low turnover… We respect the employee, listen to them -- they all want to be heard, trust them, and it doesn’t hurt to loan them money to pay their power bill they love that!

“Dock and Dine” sure looks fun!

Please describe to readers this concept.

It’s simple. See the open slip as you are passing by Rusty’s in your boat, make the turn, throw me the rope, tie the boat up to our waterfront deck, and come on and in and eat and drink … just not too much. No BUI’s please! www.Rustysseafood.com is a great web page! Do you think it helps to “drive traffic” to Rusty’s? What portions of the web page are the most popular?

The most visited pages are the web cam, menu and pictures of Rusty’s!

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

Taking care of the employees, bar none, is the most important tip. The small turnover we have is noticed by customers. Taking care of our employees results in them taking care of the customers and us as owners! And then, of course, consistency with food and service.

Secrets of Success Long-lived FRLA Member Business

This new feature celebrates FRLA members that have been in business for a long period of time. It highlight these operators and will provide insight into maintaining a long-lived business. If you have any suggestions or thoughts about this new feature, please contact Susie McKinley at susie@mckinleyhome.com.

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The American Customer Satisfaction Annual Report was recently released by its author and founder of the ACSI, Claes Fornell

Customer Satisfaction A Quick Report on Hotels and Restaurants n Hotels: Are Promotions Spurring Price Shopping?

Guest satisfaction with hotels rises 2.7% to a score of 77. Lower rates and more perks have enhanced customers’ views of value for money. The aggregate of smaller brands— including small hotel and motel chains, individual luxury hotels, and bed and breakfasts—make the most progress, up 4% to an ACSI score of 77. The industry is having more success with leisure travelers, as their satisfaction improves 1% to 77 compared to a 1% drop to 75 for business travelers.

“Although guest satisfaction has benefited from lower rates and various perks, there has been no effect on customer loyalty and repeat business,” said Fornell. “Priceinduced satisfaction tends to make people shop around for the best deal rather than promote loyalty.”

Hilton leads, unchanged at 80, with both Marriott (-1%) and Starwood (+3%) close behind at 79. Hyatt comes next at 77 (-3%). Budget brands occupy the next tier below the industry average, with Intercontinental (Holiday Inns) down 3% to tie Best Western at 76. Choice Hotels follows, unchanged at 74, while Wyndham Worldwide (Ramada, Super 8, Days Inn) makes the biggest gain, up 4% to 73, but this is still not enough to pull Wyndham out of the industry basement. n Fast Food and Restaurants: Customer Satisfaction on the Rise Customer satisfaction with full-service restaurants inches up 1.2% to an ACSI score

of 82, while fast food climbs 5.3% to 79.

Pizza dominates burgers in fast food—all four of the large pizza makers are at, or near, the top of the industry. Pizza Hut climbs into the lead with a 4% improvement to an ACSI score of 81. Little Caesar and Starbucks, both up 3% to 80, are not far behind. Papa John’s is next, down 1% to 79, followed by Domino’s Pizza with an unchanged score of 77 for a third straight year, despite a major overhaul of its recipes.

Wendy’s tops burger satisfaction and holds its ground at 77, followed by Taco Bell (+ 3%) at 76. KFC (unchanged) and Burger King (+1%) are tied at 75.

McDonald’s makes the largest improvement of all companies, jumping 8% to a score of 72, but remains in last place among fast food chains.

“Since the gap to its competitors has narrowed, this may well be the sweet spot for McDonald’s,” said Fornell. “It’s not that the Golden Arches operation is so big that its revenue is immune to low customer satisfaction, but rather it is less impacted by low satisfaction compared with the competition.

Convenience, kid appeal, location, low prices, and meeting customer expectations are the ingredients of success for McDonald’s.

Mix in a healthier dose of customer satisfaction, and the company’s near future looks better than it did a year ago.”

Darden-owned chains Olive Garden (-2%) and Red Lobster (-1%) lead the restaurant category at 82, with Outback Steakhouse right on their heels, up 1% to 81. Only Chili’s Grill & Bar remains a bit behind, up 1% to 79.

U NIQU E AMENI T IES

Rosen Themes Include Vine & Dine “Spooktacular” This October

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onvenient to Orlando’s Convention Center, theme parks, and Downtown Orlando, the Rosen Family of Hotels in Orlando, Florida, offer a world of dining options to guests. From special events such as their Vine & Dine Series at the Rosen Centre to 14 onsite dining options at Rosen Shingle Creek, the Rosen Hotels provide a wide variety of fine dining and casual eateries to guests and Orlando’s residents. The 2011 Vine & Dine Series has been scheduled every other month throughout the year with varying themes such as: “Around the World in 180 Minutes,” “Chocoholics Convention,” “All American Campfire,” and, coming in October, the “Vine & Dine Spooktacular.”

For more information visit www.rosenshinglecreek.com or www.rosencentre.com.

F lo r i da R estaura n t & Lo d g i n g A sso ci at i o n

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

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A L A CA RT E

New Law Permits Veterans Designation On Florida Driver License For a cool, customized and free news application, check out www.pulse.me.

This news compilation is tile-based and designed for use on mobile devices.

Seafood Watch This free app for iPhone and Android smartphones assists the user in finding restaurants that serve sustainable seafood.

Project FishMap, which is part of Seafood Watch, allows the user to contribute to the app by adding locations of sustainable seafood retail outlets and restaurants serving “ocean-friendly” seafood.

Go to www.montereybayaquarium.org.

A Clean Way To Tidy Up

R

oom Expeditor (REX), by MTech, streamlines housekeeping procedures by prioritizing the order in which rooms are assigned to attendants using a point-based system, and takes into account a number of attributes, ranging from estimated time of arrival or departure of guests and VIP status, to room size.

Attendants use a wireless device like the iPod Touch or Android device to see which room is the next most important to clean. The software can also communicate guest information, such as name, stay details, and room setup preferences, to the room attendant.

Properties with WiFi use REX via an iPod Touch because it has a lower price point, it’s wearable, and has a good user interface.

When a room attendant needs more linens, or a guest requests more towels, attendants can create a service order instantly.

And if a guestroom has a fault, whether a light bulb needs to be changed, the television isn’t working, or a wall needs to be touched up, it only takes four keystrokes and about 10 seconds to report.

For details visit www.m-tech.com.

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ov. Rick Scott signed House Bill 1165 to recognize and honor Florida veterans who honorably served their nation. Veterans who live in the Sunshine State now can add a veteran designation to their driver license or identification card.

At a recent news conference, Lt. Gov. Jennifer Carroll said the new feature on the driver license is just one way the state can show appreciation to military veterans. The Lt. Governor and Gov. Rick Scott are both U.S. Navy veterans. Carroll also previously served as executive director of the Florida Department of Veterans’ Affairs.

“The new feature gives veterans an easy way to show proof of their veteran status, which is not always an easy task,” said Carroll. “We hope that retailers and restaurants that offer discounts to military veterans will accept the license with the ‘V’ on it as proof that someone is a veteran.”

DHSMV Executive Director Julie Jones demonstrated what the veteran designation will look like on the driver license or identification card, which is simply a blue “V” on the bottom portion of the card.

FRLAEF Hosts 15th Annual ProStart Teacher Training Institute

T

he FRLA Educational Foundation’s (FRLAEF) 15th Annual ProStart Teacher Training Institute took place June 19-24, 2011. Over 70 Florida ProStart instructors attended the event at the Johnson & Wales University’s (JWU) Miami campus. This week-long training was developed to provide Florida’s ProStart instructors with the knowledge necessary to teach the ProStart curriculum.

The 15th Annual ProStart Teacher Training Institute was broken down into four years of participation. First-year attendees learned about knife skills and dining room service, as well as stocks and kitchen essentials and techniques. Second-year attendees took an in-depth look at cost control, purchasing and inventory, salads, garnishing and meat, poultry and seafood. Third-year attendees covered topics such as advanced kitchen design and layout, protein identification and fabrication, and special event planning and buffet set-up. The fourth-year attendees experienced an emphasis on baking and pastry, along with entrepreneurship.

Karen Kilday, ProStart teacher at Kathleen Senior High in Polk County said, “We are going back to our schools with a wealth of information and practical experience.” Roberta Ruxton, ProStart teacher at Lemon Bay High School in Charlotte County had this to say, “Thank you everyone for the very best experience yet!”

— Lodging Magazine 36 AU G UST/SEPT EM B ER

2011

F lo r i da R estaura n t & Lo d g i n g A sso ci at i o n

Kids Live Well

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new program recently announced by the National Restaurant Association and Healthy Dining is striving to help kids and their parents determine what meals are available when dining out that meet USDA Dietary Guidelines. Kids Live Well meals will provide “…lean proteins, fruits, vegetables, whole grains and low-fat dairy….” dining options.

The Kids Live Well program is built on a foundation of “…19 restaurant brands representing 15,000 restaurant locations nationwide”....

Program participants are: Au Bon Pain, Bonefish Grill, Burger King, Burgerville, Carrabba’s Italian Grill, Chevys Fresh Mex, Chili’s Grill & Bar, Corner Bakery Cafe, Cracker Barrel, Denny’s, El Pollo Loco, Friendly’s, IHOP, Joe’s Crab Shack, Outback Steakhouse, Silver Diner, Sizzler, T-Bones Great American Eatery and Pizza.

For more information about Kids Live Well, call (858)541-2049 or email Erica@HealthyDiningFinder.com.

Siceloff Moves to AHLA

S

helly Siceloff-Weir has recently been hired by AHLEI as the Senior Director of State Relations and Educational Programs. Shelly was formerly employed by FRLA for 9 years. While we will be working with her in this new capacity, FRLA will miss her! Good luck Shelly.

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

PCB’S Calypso Restaurant Hosts Man vs Food Nation In mid-July, more than 100 folks attended the viewing party for the Travel Channel’s Man vs. Food Nation Muffaletta Challenge at Calypso Beach Café of Panama City Beach. Owners Karen and Bob Blackerby threw a “viewing party” and were thrilled to see their business featured on the Travel Channel. After the showing, three local contestants participated in a live Muffaletta eating challenge.

Tourists and locals enjoyed the friendly competition.

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A L A CA RT E

Resorts By the Numbers

$2.24 billion Total sales at Florida resorts in 2010, according to Smith Travel Research, a firm that tracks performance trends for the hotel industry

Statistical data on hotels and resorts around Florida, including

total sales, average daily rate,

total revenue, and more.

$466.7 million Total revenue generated by tourism development taxes in Florida in 2010 $142 million Orange County tourism development taxes in 2010 $23 million Palm Beach County tourism development taxes in 2010 $22.7 million Pinellas County tourism development taxes in 2010 $141.28 Average daily rate for rooms at Florida resorts in 2010 65.8% Occupancy for Florida resorts in 2010, according to Smith Travel Research — Florida Trend; Compiled by Patti Roth

DUNKIN’ BRANDS One great brand. Two great opportunities.

Franchise with a leader.

DUNKIN’ DONUTS RANKED 1 IN CUSTOMER LOYALTY

4 YEARS IN A ROW!

COFFEE AND DONUT CATEGORY *

BASKIN-ROBBINS RANKED 1 ICE CREAM AND FROZEN TREATS FRANCHISE **

Learn more about Dunkin’ Donuts and Baskin-Robbins at: www.dunkinbrands.com/franchise Call: 1-877-9-DUNKIN (938-6546) Email: dunkinfranchising@dunkinbrands.com

*2006, 2007, 2008, 2009 Brand Keys Customer Loyalty Engagement Index **Entrepreneur Magazine, Franchise 500 Issue, January 2008 ©2010 DD IP Holder LLC. All rights reserved.

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2011

Four Fish The Future of the Last Wild Food

By Paul Greenberg This book is an excellent read for anyone who is interested in seafood sustainability, aquaculture, and man’s long-term relationship with fish. It discusses a history and a status of salmon, cod, tuna and bass.

FRLA Announces Sponsorship for Destin Seafood Festival FRLA announced in early August that is it is partnering with local fishermen, businesses and media, officials and the Charter Boat Association to present the 33rd Annual Destin Seafood Festival. The Festival will be held this Fall – September 30 – October 2, 2011 - at the Destin Harbor. The Festival is FREE and open to everyone. Events include a fishing rodeo, 15 stages with music provided by local musicians and songwriters from Nashville, kids activities and more.

Visit www.destinseafoodfestival.com for more information!

F lo r i da R estaura n t & Lo d g i n g A sso ci at i o n

The Tommy Bahama Travelers Collection is an irresistible line of personal care amenities.

Center of the Plate 1.

2.

3.

4.

Locally sourced meats and seafood Sustainable seafood Half-portion/smaller portion for a smaller price Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender) 5. Non-traditional Fish (e.g. branzino, Arctic char, barramundi)

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It was listed as Number 22 with a score of 94.56

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www.cardattableservice.com (800) 451-9753 F lo r i da R estaura n t & Lo d g i n g

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W INE T I PS

“Sip” Into Something Comfortable for Fall…

By Eddie Nickell

T

here is a change in the air… fall is coming along with beautiful cool air. Whenever the weather changes I seem to get a lot of questions about what to drink for the season. All wine is perfect for all four seasons, but there are times where a wine helps enhance more than just your food and mood; it enhances a season.

Chardonnay is my favorite “Fall Wine” with that crisp, buttery flavor that makes me smile! The days are getting shorter and the evenings a little cooler, this is the time to dine al fresco with friends and family and share a great bottle of Chardonnay.

I would say my favorite Chardonnay right now is the Sebastiani Estate Chardonnay from Sonoma County, California. The Sebastiani Estate has been creating amazing wines for over a century and has just the right balance of flavors. Their Chardonnay is bursting with flavors of pear, tropical fruits, toasty butterscotch and finishes with some earthy vanilla undertones… in short it is perfect for fall, The notion that red meats, red wines and fish, white wines is no longer relevant. I say drink what you enjoy and it will always

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be the perfect selection! I enjoy Chardonnay with all sorts of fall foods like slow roasted pork tenderloin with garlic smashed potatoes or a savory white fish with butternut squash mashed potatoes. There are times though that I really want a nice bold, rich red with my dinner. The other evening at one of my Italian restaurants, Nick’s Italian Kitchen, I was enjoying a beautiful grilled New York Strip Steak and had to have the Amarone Della Vapolicella Classico from Italy. This wine has almost a sweet smokey flavor that is inky, bold, and robust which brought my dinner to the next level.

Wine is perfect for all seasons and my advice is to take the time to open a bottle of wine, any bottle, and enjoy it with your family and friends… you will never be sorry you slowed down to taste the wine and share it and a part of yourself with them. Cheers!

Eddie Nickell is the co-owner and founder of the FMI Restaurant Group in Orlando, Florida and the President of Tasters Guild Orlando, the largest wine and food appreciation society in America and is the current President of the Central Florida Chapter of the Florida Restaurant and Lodging Association.

F lo r i da R estaura n t & Lo d g i n g A sso ci at i o n

So c i a l M e di a

Use Texting to Fill Empty Seats Mobile Marketing is a Proven, Cost-Effective Means to Increase Store Traffic and Profits

A

By Conrad Carney II customer and her family visit a restaurant on an otherwise slow night.

She shows her cell phone to her server and shares that she had received a mobile promotion on her phone that day from the restaurant offering free kids meals with each adult entree purchase. “With three kids that’ll save us over $10, which is great,” the customer says, adding that her family had planned on going to another restaurant until receiving the mobile promotion. The manager and owner are happy to hear about this exchange as they were able to reach this customer for just a few cents compared to the significantly higher per-customer cost of traditional advertising.

Many restaurateurs hear of mobile text marketing and wonder, “How can I get started?

What do I need to do?” Relax! It’s not rocket science and you don’t have to be a “Techie” to have a mobile media presence for your restaurant.

The decision to add mobile to your advertising and marketing mix is an easy one. Nearly all of your customers, and potential customers, carry a mobile phone. As an ad medium, over 95% of text messages are read by the consumer within 4 minutes of being received.

Furthermore, mobile coupons have an average redemption rate of 10-30%, compared to the less than 1% redemption rate of traditional paper coupons. The convenience can’t be beat, as the coupon is always available to the customer on their mobile phone. As you can see, it’s hard to argue the effectiveness and ease offered by text-based mobile promotions and its ability to increase store traffic and profits.

It’s fast. Text message marketing offers restaurants the ability to deliver exclusive offers, promotions and coupons directly to their customers’ mobile phone in seconds. Compared to print, radio, television or other traditional kinds of advertising, mobile marketing is inexpensive and immediate… it’s real time marketing.

By way of example, assume you’d like to run a “Buy 1 Get 1 Free” special due to excess stock, or you wish to run an offer to coincide with a local event. Perhaps it has just been slower than usual that day and you want to do something w w w.Res t au ra n t A nd Lodgi ng.com

to immediately increase customer traffic (e.g. a free appetizer with the purchase of two regularly priced entrees). These are time-based examples to which traditional ad media simply does not lend itself.

In less than 5 minutes you can create your mobile offer and send it to every customer in your database. As noted earlier, within 4 minutes of sending your offer the majority of your customers will have seen it on their phone.

Within an hour, people are filling up your restaurant. There are no spam filters or ignored messages. Simply put, mobile marketing provides something no other form of advertising can – instant traffic.

How do you get started? It is vital that you find a mobile marketing company that has experience in the casual dining and/or fast food space that can guide you by sharing what types of promotions work and which ones to avoid.

It’s essential that they provide you responsive support. Be sure to ask for references so that you know they have the ability to deliver what they promise.

Once your mobile marketing campaign is underway, here are some additional suggestions to consider: Have your staff engage your customers by inviting them to join your “Mobile VIP Club.”

The more people you have opt-in, the more revenue you’ll see with each promotion. Staff engagement is a critical aspect of building your database.

Post signs and table toppers that invite your customers to join your “Mobile VIP Club.”

Thanks to the ease of joining, many customers will do so immediately while sitting right at their table!

Make sure that any mobile coupons you send offer genuine value. Customers will quickly see through “bait and switch” or difficult to redeem offers.

Have a “Text to Win” contest: When a customer joins your text club they get a chance to win a free gift card or menu item such as a “Free Appetizer.”

Send a text promoting a new menu item or special.

Don’t wear out your welcome. No more than once per week!

Competition in the restaurant industry is

fierce. Any edge you can gain over your competitors to build your customer base is indispensible. Mobile marketing is proven to be a successful, cost-effective means to increase store traffic and profits. The important thing is to get started today! It’s inexpensive and it works!

Conrad R. Carney II started work at McCaw Communication “Cellular One” in 1987. At age 23, Mr. Carney headed a sales division in Kentucky and was one of the youngest mangers at McCaw, now AT&T mobile.

Conrad has been a featured speaker and is considered an industry leader on mobile and social media marketing.

He was instrumental in developing a portfolio of Intellectual Property Patents which support the SMS technology.

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G OING GR EEN

Brian’s Bar-B-Q’s

Green Renovation

B

By Scott Joseph rian Hill figured his restaurant, Brian’s Bar-b-q in Deland, could use some new insulation. After all, the building had not had much done to it in the way of renovations since it first opened, in 1985, as a Barney’s BBQ aside from basic upkeep and maintenance. Insulation, Hill rationalized, would be a good investment that could pay for itself with lower utility bills. So he budgeted $8,000 for the project.

To understand how the project is now approaching $140,000, you have to know a little something about Hill himself.

Hill was something of a reluctant restaurateur. After obtaining a degree in finance and economics from Stetson University, he found himself in the type of job familiar to a lot of college graduates – washing dishes in a restaurant, a Barney’s barbecue joint in Orlando that was owned by Ben Barnwell, a distant relative.

opportunity came his way. Hill’s father, who also invested in the Barney’s BBQ brand, was trying to sell a Barney’s in Deland that was underperforming. His father convinced him to take it over in what Hill admits was a sweetheart deal.

“Actually,” he says, “the purchase terms were throwing me the payment book and keys to the restaurant.” Still, it was not something he saw as more than a one-year commitment. “I was stupid enough to think I could turn the restaurant around,” and then sell it in that time, says Hill.

And when things did indeed go well that first year, he thought if he stayed on one more year he’d have enough money to live more comfortably when he returned to Breckenridge.

Hill’s education had trained him for the financial side of the business but he knew nothing about the culinary side. And it happened at that time the American Culinary Federation was sponsoring apprenticeships. Hill applied, and soon he was enrolled in a three year pro-

Hill figured he could look for a “real” job during the day and wash dishes at night. “I found out that the dishwasher in a barbecue restaurant makes about the same thing as a manager trainee in a bank,” he says. “And you don’t have to wear a suit.”

After a while working at the restaurant, and not finding that “legitimate” job, Hill made his way to Colorado to be a ski instructor. But an injury sidelined him, and while recovering and summering back in Deland, another restaurant

gram, eventually earning another degree from Daytona Beach Community College and becoming a certified chef. But it was never his intention to become a chef so that he could go off and open a fine dining restaurant. He just wanted to make his barbecue restaurant better.

Which brings us back to the issue of that insulation project.

Hill thought that if he was going to put all that money into the insulation, it might make sense to put on a tin roof, one that would help

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the insulation. And maybe a better air-conditioning system would be in order. A tremendous amount of heat comes through the windows; they should be upgraded, too. And conventional light bulbs give off a lot of heat, as well, so converting to LED lighting makes sense.

What good is putting a nice new roof on an old building? It’s just going to look like a typical barbecue franchise with a tin roof plopped on top. He had renderings drawn up for a new facade.

So that’s how an $8,000 insulation project turned into a $140,000 overhaul. Hill expects to use Florida Restaurant and Lodging Association allied members for their expertise and products during the renovation. (Brian’s Bar-B-Q is a longtime member of FRLA, and Hill is a past chairman of the association(.

But how Hill is getting the project financed – and why he expects the project to pay for itself in less than two years – is another story altogether.

Next issue: Just How ‘Green’ Can a Bar-B-Q Restaurant Be? Scott Joseph is an internationally recognized restaurant critic, consultant and writer. He publishes Scott Joseph’s Orlando Restaurant Guide at ScottJosephOrlando.com. Follow the renovations online at https://www.facebook.com/briansbbq

F lo r i da R estaura n t & Lo d g i n g A sso ci at i o n

Event Calendar 2011-2012

For more information: www.frla.org/events

n NRA/FRLA Bob Leonard Golf Classic Wednesday, September 7, 2011 ChampionsGate, Orlando For more information about this event, Contact Dan Murphy at 850-224-2250 ext 235 or dmurphy@frla.org.

n Florida Restaurant & Lodging Show Thursday-Saturday, September 8-10, 2011 Orange County Convention Center, Orlando For more information about this event, Contact Ray Kimball at 850-224-2250 ext 241 or ray@frla.org or Susan Aronson at ext 226 or Susana@frla.org.

n FRLA Fall Board Meeting Thursday-Friday, September 8-9, 2011, Orlando For more information, Contact Sandy Moore at 850-224-2250 ext 245 or sandym@frla.org.

n FRLA The BIG Party Friday, September 9, 2011 Cuba Libre Restaurant & Rum Bar, Orlando For more information about this event, Contact Katie Bone at ext 258 or kbone@frla.org.

n FRLA Social Media Marketing Summit Tuesday, November 15, 2011 Broward County Convention Center For more information about this event, Contact Dan Murphy at 850-224-2250 ext 235 or dmurphy@frla.org.

n FRLA Winter Board Meeting & Installation Banquet Monday-Wednesday, December 5-7, 2011 Emerald Grande, Destin

h

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For more information, Contact Sandy Moore at 850-224-2250 ext 245 or sandym@frla.org.

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Health Care Reform Questions

H

By Lynne Franklin ave you been eyeing the Patient Protection and Affordable Care Act, worried about the impact it’s going to have on your business? You’re not alone. The best way to start addressing these concerns is to look at the facts—at least as we know them now. This is the first in a series of articles that answers the most common questions from restaurant and hotel owners.

MEM BE R SH I P

2010Know Regional Directors Get To YourTerritories FRLA Regional Directors Ray Green Corkey Bergamo

Must I offer insurance to employees?

If you have fewer than 50 full-time employees—or “the equivalent”— you are not required to provide health insurance. Here is the equation you use to determine if you have the equivalent:

Number of full-time employees (average at least 30 hours a week that month) + All hours worked by part-time employees that month ÷ 120 hours = Number of full-time equivalents

In addition, you don’t need to offer coverage to part-time employees (who work fewer than 30 hours a week). You just have to reflect their hours when doing the full-time equivalent (FTE) calculation.

If your business is above that magic 50, you must present employees with an “affordable minimum essential coverage” health benefits package.

What that term means has yet to be defined. But you will need to provide this by January 1, 2014 – or your business will pay a penalty. (This will be covered in our next article.)

You also may have to start reporting the value of your employees’ health benefits on their W-2s. If you file 250 or more W-2s, this will take effect for the 2012 tax year (which you most likely file in January 2013).

If you fall below 50 FTEs, then IRS has said this reporting is optional for 2012. Of course, that means it could change in the future.

Are there things I must do even if I don’t offer coverage?

Starting March 1, 2013, you will need to become a resource on health insurance to your employees. You must let them know about the health care exchange in your state, how it works, and how they can gain access to it. Because the exchanges are at a different development stage in every state, that information isn’t yet available—and guidance on what to share still needs to be developed.

Health Care Education Resources for Restaurants and Hotels

There are many moving pieces to this legislation, which will continue to evolve over the next year and a half (and probably well beyond that).

The National Restaurant Association, with the Florida Restaurant & Lodging Association is committed to helping you get the facts about health reform as new rules are defined and implemented. Please visit the NRA Health Care Knowledge Center at www.restaurant.org/healthcare to stay informed on other changes as they occur.

To better serve you, UnitedHealthcare, the National Restaurant Association, and the Florida Restaurant & Lodging Association have created the Health Insurance Options Center. If you would like individualized assistance evaluating your options for health insurance, speak to our dedicated restaurant and hotel team. Call 855-652-5918 or visit us at uhctogether.com/FRLA.

Northwest Florida - Ray Green 230 S. Adams Street Tallahassee, FL 32301 Office 850-224-2250 ext. 230 Cell 850-545-5901 Fax 850-224-1590 rgreen@frla.org

Stephanie Murdoch

Northeast Florida - Corkey Bergamo 11920 Gran Crique Ct. S. Jacksonville, FL 32223 Home/Fax 904-880-6964 Cell 904-993-6287 cbergamo@frla.org

Danneee Lynch

Central Florida - Stephanie Murdoch 201 W. Canton Ave., Suite 100 Winter Park, FL 32789 Cell 407-405-4070 Fax 407-478-4575 smurdoch@frla.org Tampa Bay & Southwest Florida - Danneee Lynch PO Box 554 Largo, FL 33779 727-642-3404 Fax 727-953-6803 danneee@frla.org

Lynne Hernandez

Marco Island

South Florida - Lynne Hernandez PO Box 566263 Miami, FL 33256-6263 Office 305-598-FRLA (3752) Cell 305-710-3962 Fax 305-598-3753 lhernand lhernandez@frla.org

Northwest Florida - Ray Green 230 S. Adams Street Tallahassee, FL 32301 Office 850-224-2250 ext. 230 Cell 850-545-5901 Fax 850-224-1590 rgreen@frla.org Northeast Florida - Corkey Bergamo 11920 Gran Crique Ct. S. Jacksonville, FL 32223 Home/Fax 904-880-6964 Cell 904-993-6287 cbergamo@frla.org Central Florida - Stephanie Murdoch 201 W. Canton Ave., Suite 100 Winter Park, FL 32789 Cell 407-405-4070 Fax 407-478-4575 smurdoch@frla.org Tampa Bay & Southwest Florida Dannette Lynch PO Box 554 Largo, FL 33779 727-642-3404 Fax 727-953-6803 dannette@frla.org South Florida - Lynne Hernandez PO Box 566263 Miami, FL 33256-6263 Office 305-598-FRLA (3752) Cell 305-710-3962 Fax 305-598-3753 lhernandez@frla.org

Lynne Franklin is principal of Lynne Franklin Wordsmith, Glenview, IL. 44 AU G UST/SEPT EM B ER

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F lo r i da R estaura n t & Lo d g i n g A sso ci at i o n

THE FLORIDA RESTAURANT AND LODGING ASSOCIATION AND UNITEDHEALTHCARE HAVE TEAMED UP TO HELP YOUR BUSINESS

GROW HEALTHY.

Help an employee get healthier for $5 a month.

Group medical plans for your employees Health plans for individuals and their families Solutions that work with your budget

1-855-652-5918 uhctogether.com/FRLA

The UnitedHealth Allies discount plan is administered by HealthAllies,® Inc., a discount medical plan organization. The discount plan is not insurance. The discount plan provides discounts at certain health care providers for medical services. The discount plan does not make payments directly to the providers of medical services. The member is obligated to pay for all health care services but will receive a discount from those health care providers who have contracted with the discount plan organization. HealthAllies, Inc. is located at P.O. Box 10340, Glendale, CA 91209, 888-809-6539.

Insurance coverage provided by or through UnitedHealthcare Insurance Company or its affiliates. Health Plan coverage provided by or through a UnitedHealthcare company. ©2011 United HealthCare Services, Inc. UHCFL540173-000 w w w.Res t au ra n t A nd Lodgi ng.com

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Food Manager Training & Testing Schedule 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. Dates subject to change.

Bradenton Sept 28, Oct 26, Nov 30 Courtyard Marriott 100 Riverfront Drive Clearwater Sept 12, Oct 3, Nov 7 Holiday Inn Select 3535 Ulmerton Rd.

Daytona Beach Sept 14, Oct 12, Nov 9 Holiday Inn 2620 International Speedway Blvd Deerfield Beach Sept 1, Oct 3, Nov 2 Hilton 100 Fairway Drive

Ft. Lauderdale Sept 27, Oct 25, Nov 21 Embassy Suites 1100 SE 17th St Causeway

Ft. Pierce Sept 1, Oct 6, Nov 3 UF Indian River Research 2199 South Rock Rd.

Ft. Myers Sept 22, Oct 20, Nov 10 Holiday Inn Downtown 2431 Cleveland Ave.

Ft Walton Sept 13, Oct 12, Nov 8 Holiday Inn Resort 573 Sana Rosa Blvd

www.safestaff.org

Gainesville Sept 20, Oct 18, Nov 8 Best Western Gateway Grand 4200 NW 97th Blvd.

Islamorada Sept 29, Oct 24, Nov 15 The Islander Resort MM 82.1, US Hwy 1

Orlando (Spanish Dates*) Oct 5, Nov 16 Sept 12*, Oct 10* Holiday Inn Resort Castle 8629 International Drive

Jacksonville Beach Sept 14, Oct 12, Nov 9 Quality Inn Oceanfront 11 North 1st Street

Orlando - FRL Show Sept 8 Orange County Conv Ctr 9800 Internationl Dr

Key West Sept 13, Oct 13, Nov 7 Doubletree Grand Key Resort 3990 S. Roosevelt Blvd

Panama City Sept 15, Oct 13, Nov 17 Gulf Coast Comm College Gibson Lecture Hall 5230 W. Hwy. 98

Kissimmee Sept 7, Oct 10, Nov 7 Seralago Hotel and Suites 5678 Irlo Bronson Mem. Hwy

Pensacola Sept 26, Oct 24, Nov 21 Pensacola Civic Center 201 E. Gregory St

Lakeland Sept 15, Oct 20, Nov 17 Ramada 3260 Hwy 98 North Mandarin Sept 21, Oct 19, Nov 16 Ramada Inn Mandarin 3130 Hartley Road Melbourne Sept 8, Oct 13, Nov 10 Holiday Inn 8298 N Wickham Rd Merritt Island Sept 15, Oct 20, Nov 10 Clarion Hotel 260 E Merritt Island Cswy Miami (Spanish Dates*) Sept 19, Oct 19, Nov 14 Sept 1*, Oct 6*, Nov 3* Hilton Miami Airport & Towers 5101 Blue Lagoon Drive Naples Sept 15, Oct 6, Nov 3 Quality Inn and Suites 4100 Golden Gate Pkwy

2011

Ocala Sept 6, Oct 11, Nov 21 Homewood Suites 4610 SW 49th Rd

Jacksonville Sept 7, Oct 3, Nov 1 Wyndham Riverwalk 1515 Prudential Drive

Lake City Sept 12, Nov 15 Country Inn & Suites 350 SW Florida Gateway Dr

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Miami Lakes Oct 11 , Nov 8 Courtyard by Marriott 15700 NW 77th Ct

Port Charlotte Sept 17, Oct 15 La Quinta 812 Kings Highway Port Richey Sept 19, Oct 17, Nov 21 Days Inn & Suites 10826 US 19 North Sanford Sept 6, Oct 18, Nov 22 Springhill Suites Marriott 301 North Towne Road Sarasota Sept 9, Oct 5, Nov 2 Hampton Inn 5995 Cattleridge Road St. Augustine Sept 28, Oct 26, Nov 30 Holiday Inn Express & Suites 2300 State Road 16 Tallahassee Sept 23, Oct 27, Nov 17 Day’s Inn Monroe Street Conf Cntr 2714 Graves Road Tampa (Spanish Dates*) Sept 22, Oct 27, Nov 17 Sept 26*, Oct 24*, Nov 28* Clarion Hotel 2701 E Fowler Ave West Palm Beach Sept 12, Oct 17, Nov 10 Holiday Inn Airport 1301 Belvedere Rd

F lo r i da R estaura n t & Lo d g i n g A sso ci at i o n

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