Florida Restaurant & Lodging Magazine Dec/Jan 2011 by John Baker

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

REID TAKES THE REINS Meet Ale House’s

DAVID REID

FRLA’s 2011 Chair WWW.RESTAURANTANDLODGING.COM

ROBIN SORENSEN, PETER BOS NAMED TO HALL OF FAME FRLA Honors the Best Of Florida Hospitality David Reid Ale House Restaurants

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FO OD FOR T HOUGH T

FRLA Helps Coordinate Statewide, Local Inaugural Activities

ick Scott, Florida’s new Governor, relied on the Florida Restaurant & Lodging Association and his Inaugural Committee to coordinate local and statewide events with FRLA member hotels and restaurants. With an estimated $4.5 million in economic impact to the state’s economy as a result of the activities surrounding the swearing in of Florida’s 45th Governor, FRLA played a significant role in driving hospitality dollars to local communities. Dr. Mark Bonn of Florida State University’s Dedman School of Hospitality reported, “Activities related to the Gubernatorial Inauguration could bring $2 - $3 million in direct spending to the Tallahassee community.” Andrew Reiss, who serves on the FRLA Executive Committee, said, “The Inauguration comes at a particularly good time of year for us that is typically slow. These events provided us a great boost in both our restaurant and catering business and we are proud to be a part of this celebration with Floridians from across the state.” Reiss is owner of the downtown Tallahassee staple, Andrew’s, and caterer for the Salute to Women in Leadership Breakfast. Inaugural events included A Salute to Women in Leadership Breakfast; A Tribute to the First Lady: Honoring Ann Scott; Military Appreciation: Honoring Those Who These events provided us Serve; Forging a Path to a great boost in both our Prosperity Reception; restaurant and catering Celebrating Florida’s business and we are Future Youth Concert; proud to be a part of this and Friends of the celebration with Floridians Inaugural Candle Light from across the state. Dinner. Events following the next day were the Inaugural Prayer Breakfast; the SwearingIn Ceremony; The Governor’s Let’s Get to Work Leadership Luncheon; the Inaugural Parade; the Governor’s Mansion Open House; and concluding with Celebrating Florida’s 45th Governor Inaugural Ball. For those unable to make the trip to the state capital, The Forging a Path to Prosperity Appreciation Tour was held across Florida on December 27 and 29 consisting of seven regional public events aimed at bringing the Inauguration of Florida’s 45th Governor to local cities. Governor-Elect and Mrs. Scott and Lt.

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

Debbie and Bruce Craul at the Governor’s Inaugural Ball.

Governor-Elect Jennifer Carroll thanked supporters throughout the state who did not have the opportunity to travel to Tallahassee for the Inaugural activities. Events were held in Naples, Orlando, Clewiston, Ft Walton Beach, Panama City, Jacksonville, and Miami. “There is much to celebrate with the election of Rick Scott, including an aggressive jobs plan to turn Florida’s economy around,” said Ambassador Francis Rooney, Chair of the 2011 Inaugural Committee. “We are grateful to our donors for their support and for the opportunity to present so many great free events at no cost to the taxpayers.” Private donations were raised to pay for the Inaugural activities, with proceeds from the Inaugural Ball allocated toward The Wounded Warrior Project, a non-profit, national organization based in Jacksonville. The organization works to empower injured military members and their families, provide services, programs and raise public awareness. Over $200,000 was raised for the organization.

For More, See Florida Inaugural Photos on Page 9

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

contents DECEMBER/JANUARY 2011 • WWW.RESTAURANTANDLODGING.COM

11 Robin Sorensen: Feeding the Fire The son of a fireman, Robin Sorensen’s parents taught their children how to take care of customers. That upbringing, coupled with a mother who was a great southern cook and loved to entertain, drew him to the idea of a restaurant at an early age. | By Camron Becker

15 David Reid, “Run It Like You Own It” David Reid’s mantra was part of a philosophy that helped open 52 Miller’s Ale House locations in 6 states and built an enviable $200 million+ company despite economic forecasts. Learn more about the 2011 FRLA Chair. | By Camron Becker

22 The Legendary Peter Bos If you don’t know Peter Bos by name, you are undoubtedly aware of his work. He is the visionary behind several real estate development masterpieces including Sandestin Golf and Beach Resort, Regatta Bay, and the Players Club at Sawgrass in Jacksonville. Now add FRLA Hotelier of the Year to the list. | By Camron Becker

25 Tomatoes, Cut Greens Join List of TCS Foods The traditional standard, of potentially hazardous foods being primarily protein foods, has changed. | By Susie McKinley

DEPARTMENTS 3 6 25 27 29 30 31

Food for Thought FRLA Helps Coordinate Inaugural Events Business Climate CDC Revises Foodborne Illness Estimates Food Safety Tomatoes, Cut Greens Join List of FCS Foods ProStart Cookies for the Community Save the Dates FRLA Tallahassee Legislative Tourism Day March 22 CPFM Exam Schedule Register at www.SafeStaff.org Social Media Marketing Summit Disney’s Coronado Springs, Orlando

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BUS I N E S S C L I M AT E

CDC Revises Estimates of Foodborne Illness in the United States By SUSIE McKINLEY

t has been more than a decade since the Centers for Disease Control (CDC) revised its Estimates of Foodborne Illness in the United States. At that time the CDC estimated that “… 76 million cases of foodborne illness occur in the United States each year. Of those cases, approximately 325,000 result in hospitalization and as many as 5,000 deaths each year….” In mid-December 2010, these numbers changed. The CDC reported that “…about 48 million people (1 in 6 Americans) get sick, 128,000 are hospitalized, and 3,000 die each year from foodborne diseases…” The CDC states these estimates are “more precise.” The CDC notes that “… of the total estimate of 48 million illnesses annually, CDC estimates that 9.4 million illnesses are due to 31 known foodborne pathogens. The remaining 38 million illnesses result from unspecified agents, which include known agents without enough data to make specific estimates, agents not yet recognized as causing foodborne illness, and agents not yet discovered.” Among the additional CDC findings for foodborne illness due to known pathogens:

Miller’s Ale House, Jupiter

• Salmonella was the leading cause of estimated hospitalizations and deaths, responsible for about 28 percent of deaths and 35 percent of hospitalizations due to known pathogens transmitted by food. • About 90 percent of estimated illnesses, hospitalizations, and deaths were due to seven pathogens: Salmonella, norovirus, Campylobacter, Toxoplasma, E.coli O157, Listeria and Clostridium perfringens. The CDC claims these estimates are lower due to “better data and methods used.” While those claims are not disputed, I am hoping that in addition to “better data and methods used,” perhaps the numbers are lower, as well, due to improved education and training for public food service managers and employees and increased consumer knowledge in correct foodhandling and handwashing procedures for consumers. For more information or to read the full report visit the CDC at: http://www.cdc.gov/ ncidod/EID/index.htm. Susan McKinley is a regular columnist and contributor to FR&L Magazine and is a former Director of the Florida Division of Hotels & Restaurants.

LATEST RESEARCH REVEALS INDUSTRY TRENDS

Study: Suppliers Should Focus on Relationships Not Technology

eeting and event professionals recognize the top industry trends in FutureWatch 2011, an annual research study conducted by Meeting Professionals International (MPI). Many top trends affect the hotel industry, including relevance of personal relationships versus technology and increased collaboration between planners and suppliers. According to the Study, during the past two years, the global financial crisis has led to meeting planners and suppliers to work together to address budgets, cancellations, attrition and staffing. Meeting professionals seek to continue and increase this collaboration between hoteliers and planners. “Bonuses for hotels that meet set service levels in post-event surveys can help venues get the business and the bonus and planners get the events they need,” said a FutureWatch meeting planner respondent. In addition to collaboration, professionals rated personal relationships equivalent to solving issues together. Twenty six percent of meeting professionals say that improved planner and supplier relationships are more important than ever before in order for both parties to achieve budget and performance goals. “People aren’t willing to talk face-to-face, they just send me to websites,” said a FutureWatch respondent. “I need to find a venue, I make contact with the sales people and they send me to the RFP site. Suppliers who want to get ahead need to focus on personal relationships instead of technology.”

D ECEM B ER /JA N UA RY 2011

CHAIRMAN

Dave Reid

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

IMMEDIATE PAST CHAIRMAN

Keith Overton

TradeWinds Island Resorts, St. Pete Beach PRESIDENT/CEO

Carol B. Dover, FMP EDITOR

Camron Becker EMAIL: CBECKER@FRLA.ORG

M AG A ZINE

PUBLICATION MANAGER

John M. Baker

john@restaurantandlodging.com ADVERTISING

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

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

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I N AUGU R AT ION

FRLA Members “Bring It” To Florida Inaugural McDonald’s regional executives (center in photo at left, from left to right) George Perez-Guzman and Abdul Ziaee, with Tony Altieri of Martin-Brower Distribution and Ronald McDonald himself, team with a crew of McDonald’s all stars to feed over 3,000 parade participants on Inauguration Day.

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

NEXT ISSUE Meet Our NewlyElected Leaders as We “Get to Work”

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

HONOR S

The Florida Restaurant & Lodging Association is pleased to welcome Robin Sorensen, co-founder of Firehouse Subs, as the 2011 inductee to the Restaurateur Hall of Fame. Qualifications for this prestigious award include having a personal record of industry achievement over a period of at least 20 years. Only those nominees who have attained career distinctions of the highest level and are held in high esteem for their distinguished service to their industry, community and charitable organizations are considered. Robin has been married to his wife Tabitha for 19 years. They have four children, Indyana (16), Sanna (15), Sophie (8) and Emory (6).

Robin Sorensen Firehouse Subs 2 011 R E S TAU R ATEU R H A LL OF FA M E Robin Sorensen’s passion for

care of customers. That upbringing,

about backing his dream of opening

restaurants began when he was only

coupled with a mother who was a

a restaurant. As Robin explains with

a teenager. The son of a fireman, his

great southern cook and loved to

a laugh, “I was 16 years old with no

parents owned a successful television

entertain, drew him to the idea of a

experience. It’s probably a good thing

retail and repair business where they

restaurant at an early age. He recalls

they didn’t.”

taught their children how to take

approaching customers at the TV shop

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

Robin and Chris Sorensen, and Captain Robert Wronski of the Mount Pleasant Fire Department (far right) with Francisco Tuttle (center), whose life was saved by an auto pulse unit donated to the department by the Firehouse Subs Public Safety Foundation.

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D ECEM B ER /JA N UA RY 2011

he decision to actually work in a restaurant and learn the business came later. He pursued a career in firefighting like his dad. But when the idea for Firehouse started brewing (he and his brother Chris sketched the idea out on a napkin in a sub competitor’s parking lot), he took his first restaurant job at a Jacksonville-based bar-b-q chain. At the young age of 24, he left firefighting to learn the restaurant business. Even then, his thoughts were on the ultimate goal of owning his own place. “I knew how to cook, and how to serve people,” he says. “Everything else, I could learn. That is what’s so great about this business. If you have a passion, you can start today. Anyone, without years of college or training, can learn and work your way up. What a great industry! It’s nothing but opportunity.” And with that attitude, the rest is history. Two years after his first restaurant job, on October 10, 1994, Robin and brother Chris opened the first Firehouse Subs in Jacksonville, borrowing money from Robin’s mother-in-law, which she put on a credit card. They paid the first

store off in six months and opened two more within a year’s time. Early efforts to franchise were soon put on hold as the brothers wisely decided to take a step back and spend more time refining the brand. Franchises were bought back by the company and for the next six years, Robin and Chris maintained strict control of the concept before reoffering franchises in 2001. This decision offers real insight into Firehouse Subs’ core business philosophy. “Success comes from hundreds of critical decisions done right,” explains Robin. “And all of these decisions were based in frugality and placing the needs of the business ahead of our own. We would not be where we are today had we made bad financial decisions. In the beginning, decisions came down to pennies. At store one, we could not afford to make mistakes. Every choice mattered.” Sorensen’s natural ability to lead, negotiate and make critical business decisions has been another key ingredient in the company’s success. That and a solid commitment by everyone involved to sticking to “the plan.” Robin and Chris made a detailed plan for growth and stuck with it. Even when it meant personal sacrifice. Though F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

it sounds simple, Robin insists few are willing to do what it takes. Chris, who worked as a fireman in the early days, as well as their partner Stephen Joost, went without paychecks from Firehouse Subs from 1994 to 2000, even though they were contributing equally to the work. It was a sacrifice that allowed more money to go into building the concept. That level of frugality has been instrumental in allowing Firehouse to remain debt free since 2001. In 1998, Robin took a course by Dave Ramsey, the personal moneymanagement expert and nationally known radio personality and author. He was so inspired by the financial wisdom that Firehouse now has two Dave Ramsey-certified instructors on staff and the company offers Ramsey’s Financial Peace University to its entire headquarters staff. They strive to share the message of fiscal responsibility with everyone, especially their franchise owners. The Sorensen brothers preach patience, commitment to cost consciousness, and slow, controlled growth. In choosing to open new stores, Robin says the decision to grow is based on only two factors, “People and location. These are the two things that dictate growth. If it’s not the right person, we won’t fran-

chise. You have to make the right decision even if it means turning money down. That wasn’t always easy to do back in the early days when we were hungry.” Robin’s influence, creativity, love

“When not working, Robin loves to travel and entertain. Very often Robin will visit foreign countries, only to return and repeat the trip so that he can share the experience with others. Friends can attest to this and jokingly refer to this generosity as “Sorensen Travel and Entertainment.” for cooking, passion for serving others, and entrepreneurial spirit are felt throughout the restaurants. Weekly, he can be found in the kitchen trying new foods and he remains intimately involved in every decision about the menu and

the restaurant. “Not a single item goes into the restaurant without having approval from both Chris and me; not a straw or a cup, let alone a food item. We approve every single thing.” Quality is the highest priority. “If a switch is

made in product, the rule is that the replacement has to be as good or better,” Robin says. A focus on frugality does not mean that you take a less expensive product to save money. Such a mistake would surely cost in sales loss. Robin and Chris believe customers instinctively view any change as a cost saving measure and insist that quality has to be the priority when altering anything on the menu so that the customer is not disappointed. Robin’s keen instinct for what the customer wants is clear. Today, Firehouse Subs has more than 400 restaurants with 1,500 under agreement. Still a young company, Firehouse sits on the launch pad ready to take off. But despite tremendous growth and success, Robin insists that the next phase will be achieved by following the same basic formula. The right people, the right location, and frugality. Simple ideas, well executed. In addition to serving on the Board of Directors for the Florida Restaurant & Lodging Association, Robin sits on the boards for the Police Athletic League of Jacksonville and the Baptist Health Foundation. His proudest accomplishment is serving as chairman of the Firehouse Subs Public Safety Foundation, a non-profit organization dedicated to providing

Community Leadership In March 2010, Robin was honored by the FBI for his work in public safety when he was awarded the Director’s Community Leadership Award. Sorensen’s father-in-law, Perry Speevack, a decorated FBI special agent for 25 years, sadly passed away from cancer in 2009. He had great respect for Sorensen’s community-mindedness and vowed to submit his son-in-law for the award until he won. The Director’s Community Leadership Award is presented at FBI headquarters in Washington, D.C. by the director of the F.B.I. to individuals whose achievements in the areas of crime prevention, drug deterrence or similar educational programs have made a positive difference in the community. w w w.Res t au ra n t A nd Lodgi ng.com

The Firehouse Subs Public Safety Foundation Men’s Doubles Tennis Tournament, held in May, raised $250K. F LO R I DA R ESTAU R A N T & LO D G I N G

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life-saving equipment to public safety entities in need. The 501 (c) 3 was founded in 2005 by the Sorensen brothers, and has raised $3.2 million since. In fact, in 2010, the foundation exceeded its ambitious goal of raising $1 million in a single year. Robin is clearly passionate about the Firehouse Subs Public Safety Foundation and its impact on lives. The idea to start it grew from an inspirational trip to feed victims of the Hurricane Katrina disaster. There, Robin saw the ability to drastically impact the lives of others. Since then, he has travelled to Haiti where Firehouse was able to circumvent red tape to deliver more than 90,000 pounds of beans and rice to areas cut off from traditional aid resources. “We can do so many great things. It’s incredible. I never would have imagined that selling sandwiches could give us the power to impact so many people.” Today, more than 175 fire departments, police departments and public safety entities around the country have been the recipients of donations, mainly life saving equipment, from the Firehouse Subs Public Safety Foundation. The foundation raises much of the money by selling its empty, five-gallon pickle buckets for $2. They have hundreds of uses and in 2010 alone, $85,000 buckets were sold. They also collect donations via change canisters on the restaurant counters. Incredible results from simple ideas, well executed – just like the first store. The company has received too many honors to name, but the one that stands out to Robin is when he and Chris received the 2001 Ernst & Young Entrepreneur of the Year. He is, after all, the true definition of an Entrepreneur, having started in this business with no formal training; just a love of cooking and a belief that the restaurant business is open opportunity for anyone with a strong work ethic and passion. F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

C H A I R M A N PROF I L E

David Reid Miller’s Ale House

2 011 CHAIR , FLO R I DA R E S TAU R A NT & LO DGIN G A SSOCI ATIO N The Florida Restaurant & Lodging

has served on numerous committees

for the chain’s 52 units and is respon-

Association (FRLA) has announced

and councils including Government

sible for over 5,000 employees and 250

David Reid, Executive Vice President

Relations, Nomination, Educational

managers. He is directly responsible for

of Operations for Miller’s Ale House

Foundation, Education and Training

food and beverage program develop-

Restaurants, as its 2011 Chairman of the

and the Marketing Council.

ment, internal management training

Board.

Dave has been with Miller’s Ale House

Dave has served on the FRLA Board

and leadership programs, as well as all

for 17 years, first joining the restaurant

marketing and customer loyalty initia-

of Directors for 10 years and has twice

group in 1993 just prior to the open-

tives. Dave created the video training

been elected to the Board’s Executive

ing of the 5th location in Gainesville,

programs and authored the staff and

Committee. He was the 2010 Chairman

Florida. As Executive Vice President of

management handbooks used to train

for the FRLAEF Board of Trustees and

Operations, he oversees all operations

all Miller’s Ale House employees.

By CAMRON BECKER

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

C H A I R M A N PROF I L E

Dave Reid is flying high as 2011 FRLA Chairman-elect.

riginally from Atlanta, Georgia, Dave got his start in the hospitality industry at a young age. He began working as a busboy and dishwasher for Bonanza when he was 15 years old and often talked managers into breaking the rules by giving him extra work hours. His drive was quickly rewarded and he was soon promoted to line cook. He held various jobs in Atlanta before becoming a bartender for Scooters, a country western bar, where he earned his first management position. From there he moved into the general manager role at the popular Atlanta nightclub, Limelight, which he ran for 6 years. In the late 1980s Dave moved to Florida

where he was a manager with Pier 66 Hotel, before leaving to work as an associate general manager for T.G.I. Fridays. It was while working for T.G.I. Fridays, that Dave first met current Miller’s Ale House President, Ray Holden, who was then the GM. The two were a great team and quickly formed a very successful working relationship and a lasting friendship. In fact, Dave describes Ray as not only his boss, but his best friend. The respect is mutual. Ray says of Dave “I have known Dave for almost 20 years. Working with Dave makes it fun to go to work. He is one of my closest friends. I can’t say enough about him…he has so much integrity and passion and a work ethic like no other. “Dave is a great teacher and an even better listener. Our company has really benefited from

having him train the employees. He is a naturally gifted speaker. His passion just shows and he is so credible and knowledgeable. He has a very precise understanding of the business and an innate ability to share that information with others.” Their hard work and compatibility in working together was noticed by Jack Miller, Founder of Miller’s Ale House and the winner of the 2004 FRLA Lifetime Achievement Award. Jack recruited the pair to join the thriving Miller’s Ale House just as the 5th store was underway. The partnership has been a remarkable success. Together, Jack, Ray, Chris Frawley – who joined the team in 1992 – and Dave have gone on to open 52 Miller’s Ale House locations in 6 states and built an enviable $200 Million+ company which defies the economic forecasts. While other concepts are struggling in a down economy, Miller’s Ale House has thrived, continuing to beat all sales goals. One remarkable opening has followed another. The Orlando International Drive store has posted a staggering $200k+ in sales each week for 5 weeks in a row. The newest store in Kissimmee is also posting near record sales and has quickly become the favorite restaurant of both locals and tourists alike in the high-traffic area near Disney World. Plans are under way to open at least 6 new stores in 2011.

Jack Miller, founder of Miller’s Ale House, recruited Dave. Together Jack, Dave, Ray and Chris Frawley went on to open 52 Miller’s Ale House locations in 6 states and built an enviable $200 million+ company which defies the economic forecasts.

Ale House founder Jack Miller (left) with David Reid. 16

D ECEM B ER /JA N UA RY 2011

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

FRLA Chairman-Elect, Dave Reid of Miller’s Ale House, meets Newt Gingrich during the 2010 MUFSO Conference in Orlando.

Miller’s Ale House takes recruitment and retention very seriously and encourages all employees to “Run It Like You Own It,” … catchy way to keep employees engaged in the success of the restaurants.

The chain is one of the strongest to come out of Florida and has been recognized with many awards including having been named one of Nation’s Restaurant News’ “Regional Powerhouse Chains.” The concept is on fire. An indisputable fact that those who have worked with them directly attribute to the outstanding team Jack Miller has put together. The Ale House management team has a reputation in the industry for brilliant strategy and tough negotiation – a reputation earned in no small part by Reid’s negotiating skills. “Dave is a master negotiator,” says Holden. “I love having him on my side. I can say this… I sure wouldn’t want to go against him!” Skills he no-doubt learned under his mentor, Jack Miller, who Dave admires with an obvious reverence, referring to him a “genius” with an innate gift for knowing what the customer wants. Rounding out this outstanding team is Vice President, Chris Frawley. Chris had this to say about his friend and colleague “FRLA is going to be lucky to have Dave, the restaurant industry is lucky. Dave is a terrific boss and a great friend. He is an awesome leader, teacher and fantastic speaker. Dave is just a great role model. He sets the standard of being a great human being. He will change a stranger’s tire when he sees them in distress, he is always giving more than anyone I know. I just can’t say enough about him.” It is relatively rare in the restaurant industry for a successful concept to be able to retain such a long-standing core group of employees. It is no accident that the company has held onto this team. Miller’s Ale House takes recruitment and retention very seriously and encourages all employees to “Run It Like You Own It.” A catchy way to keep employees engaged in the success of the restaurants, but backed by a huge incentive. Miller’s Ale House general managers have the opportunity to earn a free Lexus if they meet specified sales goals. So far, the company has given away more than 25 of the luxury cars and Jack Miller is committed to continuing the tradition that has added to the concept’s record breaking sales. Ale House Management instills a sense of empowerment and ownership into its store managers. In addition to coining the “Run It Like You Own It” phrase, Dave also came up with the company’s mission statement, “All Actions Create Raving Fans,” a motivational slogan that is installed in every restaurant to remind employees of the critical nature of every customer interaction.

D ECEM B ER /JA N UA RY 2011

Motivating employees, creating opportunity and rewarding great work are passions of Dave’s. “My greatest joy has been in seeing others succeed,” he said. “We have so many wonderful employees from all walks of life, background and education that we are able to provide almost endless opportunity for. For instance, we have a very successful Regional Manager named Brian Robb who started as a dishwasher. Brian now drives a Lexus, makes an excellent living and has a brilliant future ahead of him. What a treat for me to be able to witness this young man grow into such a success.” Asked what it is like to work with Dave, Scott Miller of Ecolab had this to say, “Dave Reid is regarded by his company and industry associates as an innovator... he lives the example of seeking first to understand, and then to be understood. Those lucky to know Dave, understand that his passion for engaging problems always STARTS with his commitment to the research first. He has developed himself and Miller’s Ale House Restaurants to that discipline over many years of consistent success. “As the new Chairman of the FRLA we are strongly represented in Dave’s tenacity and depth of knowledge. His discipline to finding the BEST solutions and connecting the BEST resources will serve the challenges and interests of the FRLA members in new ideas that we will all come to appreciate. In celebrating his election to this post, we have succeeded in selecting one of our best to lead the FRLA moving forward.” Despite a well-known intensity and focus on constant improvement, Dave is regarded by employees and suppliers alike for his approachable, fun-loving management style. “The fun aspect of working with Dave is that he has a restless dissatisfaction with the status quo. From the minute he wakes up in the morning he is on a mission to improve anything from good to great. “Whether it be kitchen ticket times, his marathon time or where Ale House comes up on a Google search, Dave wants to be the model for best in class,” says Chester Kwasniewski of Boston Beer. FRLA President and CEO, Carol Dover looks forward to Dave putting his tireless energy and enthusiasm to work for the benefit of the industry, “On behalf of the staff and Board of Directors of FRLA, I am so pleased to welcome Dave Reid as our 2011 Chairman. To take the role as Chairman shows a strong dedication to working toward the betterment of Florida’s hospitality industry. “It is a commitment of time and talent that is no small undertaking for operators who daily face the challenges of running successful businesses in a difficult economy. That Dave is accepting this role while running 52 restaurants is a sacrifice of time and effort which is a testament to his commitment to this industry. “Our members will be the beneficiaries of this dedication. Dave and the team at Miller’s Ale House have set the standard of success for restaurants across the nation and we are fortunate to have this extraordinary talent leading our industry in the year ahead.” “The whole Miller’s Ale House team is very proud of what Dave has done and continues to do for this industry. We wish him a very successful year as he leads the Florida Restaurant & Lodging Association,” says Ray Holden. F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

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

Q&A

with

FRLA: What led you to join the Association and how have you benefited from your involvement? DR: I was asked to join by our founder Jack

Miller and by Doug Cone, a good friend who owns Cone Distributing, one of the largest Beer distributors in Florida. I have most benefited from my involvement with the FRLA by learning how government can influence our business. Before joining, I was much like so many others who would rely on legislators to decide which issues would affect our businesses. The FRLA has taught me that if we are willing to participate, we can have a real say in what does or does not happen to our restaurant. The FRLA has taught me that businesses and government can cooperate and work together to make smart decisions that are in the best interests of everyone. The FRLA bridges the gap. FRLA: What do you believe to be the Association’s greatest value for your industry? DR: The greatest value of the FRLA is simple:

There is power in numbers. If you stand alone, you might speak for yourself. It makes more sense to me to work together and have the ability to stand up within a group of tens of thousands of my peers. FRLA is a group of hardworking industry professionals representing over 900,000 employees and 20% of Florida’s economy. Let there be no doubt, the challenges that face businesses and the complexities of politics makes for a noisy room. If you speak with a whisper, no one will hear you. A unified voice is a strong voice. FRLA: Why do you believe non-members should join FRLA? DR: I have trouble understanding why any-

one within the lodging or restaurant industry wouldn’t join the FRLA. What is the downside? Are people afraid it will be too demanding on their time? The fact is that members can do as little or as much as they want to do within the FRLA. I promise you that no one is going to show up on your doorstep to twist your arm and coax you into doing anything that you don’t want to do. What the FRLA is offering is protection, help and support. I have witnessed this association representing the best interests of its members for the past 10 years. So, start by attending your local chapter meeting. It’s an hour or so of your time, so just TiVo that episode of CSI and show up, and it could really help you and your business, and I think they usually have some pretty good donuts. If you like it, then try and do a little more, then 20

D ECEM B ER /JA N UA RY 2011

David Reid consider serving on the board or a committee. There are endless leadership opportunities available for those interested in participating. No one would question that opening and running a business is very difficult. The best run businesses with the smartest operators are going to face problems. It’s not IF you will have problems, it’s WHEN. And when trouble comes knocking, I like the idea of answering the door with the FRLA standing right beside me. With the FRLA, it’s like having a fortress of protection that surrounds your business. The FRLA offers world class support with industry based education, professional discounts, government representation, the sourcing of new suppliers, business to business and peer networking, and its latest endeavor to provide education for online marketing and social media training hotels to and restaurants. Finally, someone to teach me what Twitter is. FRLA: What would you most like to accomplish in your year as President? DR: As most of you already know, my pri-

mary goal is to bring the Winter Olympic Games to Destin during 2012. So, good luck to the 2012 Chairman Bruce Craul, I hope you get some snow buddy. Seriously, I simply aspire to play a positive role in helping the FRLA and its members to improve their businesses. I hope that I can play a role in getting restaurants and hotels to understand that the association is a great resource for just about anything that your business needs. FRLA: What is your business philosophy? DR: I have never claimed to be a business

philosophy guru. I can only give advice based on my own experiences. So here it is. Do more than is expected and maintain a positive attitude. Work hard. Don’t just show up. Aim high, but just make sure you get results. Never lose sight of why we are all here. Remember if there is no margin, then there is no mission. Efforts without results might be worthless to the ones who sign your paycheck. FRLA: What do you most enjoy about the restaurant business? DR: I know it’s somewhat cliché to say this,

but it’s the people. The Ale House sees over 300,000 raving fans a week through our front doors. We employ over 5,000 hard-working dedicated people with lives, hopes and dreams. I’m so lucky to be able to be a part of this. If I was selling widgets, I wouldn’t have this type of interpersonal opportunity (no offense to the widget sales people of the world).

FRLA: What advice would you offer those seeking to get into this business? DR: There might be a dozen or so thoughts

on this one but I will narrow it down to three. First, make sure you understand the work ethic that is required to succeed. I have never in my life been out on News Years Eve, St. Patty’s Day or Halloween. We work when the world plays. Second, I would say to never forget who is really running the restaurant. The first time your dishwasher and a few servers call in sick, then you will understand. So, treat them well. And the third suggestion is to never forget you can work on a hundred things in a restaurant, but when the day is done, it’s all about service, service, service. Don’t screw that one up. FRLA: What do you predict will be the biggest issue affecting the industry in 2011? DR: I think that having a better understand-

ing of the upcoming Health Care legislation will be the biggest issue that will face our industry this year. But, after the oil spill of 2010, who could really guess what might be headed our way? We need to also fully understand menu labeling requirements and state level unemployment rates which are resetting within the next year. Government issues aside, I also believe that social media and online marketing will continue to be the big player for both restaurants and hotels over the few years. Social media is quickly changing how we interact with our customers. Now, when someone has a complaint or a compliment about our restaurant, they aren’t just telling a few co-workers at a water cooler, they are telling the world.

FRLA: What do you see as the Association’s role in affecting that issue? DR: I think that the FRLA will prove to be

a valuable resource for restaurants and hotels to understand and navigate through all complex governmental issues. As to social media, the FRLA is taking a very aggressive approach in helping and training its members in understanding how their business can best utilize social media to listen, engage and respond to their customers.

FRLA: What would you most like people to know about you? DR: I am a very lucky guy who found a great

company named Miller’s Ale House that is run by the most passionate and wonderful people. My bosses, Jack Miller and Ray Holden are the two best men that I have ever known. They have taught me to care about people first and everything else will fall into place.

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

NRN Names Fox, Firehouse Subs, Exec To Watch in 2011

irehouse Subs is one of the fastest-growing restaurant chains in the industry. Founded by Chris and Robin Sorensen, who together created a sandwich brand inspired by firefighters and offering large, toasted subs, the chain now boasts more than 400 locations in 17 states. Fox, its chief executive since January 2010, and chief operating officer before that, has been one of the driving factors behind its successful expansion at a time when many chains were unable to grow. Fox holds more than 30 years of franchising and restaurant management and seems to have found an equal partner at Firehouse Subs. Working through the economic downturn to garner franchise financing to help the chain expand, Fox developed unique partnerships with banks, helped the franchisor create a lending entity and restructured certain franchise agreements to better attract financing. See him at any restaurant conference and he will be surrounded by eager executives looking to tap his knowledge of franchising strategies. As the sandwich segment continues to grow, Firehouse Subs seems poised to secure additional market share. Its Firehouse Subs Public Safety foundation and efforts across social media platforms also have helped it gain traction with customers.

Brian Besanceney Named WDW Senior VP of Public Affairs

alt Disney World named Brian Besanceney as senior vice president of Walt Disney World public affairs and worldwide government and industry relations. Besanceney will oversee all media relations, internal communications and community relations for the resort and all government and industry relations for Walt Disney Parks and Resorts worldwide. Besanceney has been with The Walt Disney Co. since February 2009 as vice president of public affairs for business development, and will retain those duties. Prior to joining Disney, he served as deputy chief of staff to former Secretary of State Condoleezza Rice and assistant secretary of public affairs for the U.S. Department of Homeland Security and deputy communications director at the White House. w w w.Res t au ra n t A nd Lodgi ng.com

Massey Services | AFM | National Fire & Security | Cheney Brothers F LO R I DA R ESTAU R A N T & LO D G I N G

HONOR S The Emerald Grande and HarborWalk (below) at the bridge on the Destin Pass

Peter Bos Legendary, Inc. 2 011 H OTELIER H A LL OF FA M E

If you donâ&#x20AC;&#x2122;t know Peter Bos by name, you are undoubtedly aware of his work. He is the visionary behind several real estate development masterpieces including Sandestin Golf and Beach Resort, Regatta Bay, Destin Commons on the Emerald Coast, the Emerald Grande Hotel, HarborWalk Village, and the Players Club at Sawgrass in Jacksonville. Bos is Chairman, President and CEO of Bos Group, Inc. which was formed in 1976 and Legendary, Inc. and Legendary Holding, Inc. which he founded in 1991.

Consideration for the 2011 Hotelier Hall of Fame award is based upon a personal record of industry achievement over a period of at least 20 years including a career representing the highest level of distinguished service to the industry, community, charitable organizations and family. 22

D ECEM B ER /JA N UA RY 2011

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

Under the Legendary flag, Peter Bos’ recent developments include HarborWalk and the Emerald Grande, Regatta Bay Golf and residential community, and Destin Commons, a festival shopping center, all of which are located in Destin.

eter Bos began his career in hospitality while attending Cornell School of Hotel Management where he worked summer jobs in the industry during his 4 years of college. Following graduation, he went to work for Interstate United Inc. where he ran the Food & Beverage operation at Cedar Point, Sandusky, Ohio for the 1968 summer season, after which, he moved to Busch Gardens Tampa to oversee Food & Beverage operations at the park. His career in development took off quickly when in his first month in Tampa, while hosting a dinner, he met Jerome Fletcher who convinced him to move to Jacksonville to become EVP of Fletcher Properties, Inc. The job included the construction of three country clubs, thousands of residential units and a free standing restaurant all located in the southeastern US and launched Bos into the world of hospitality development. In 1975 he formed his first company, Bos Group, Inc. a diversified management and development company. Over time the Destin area continued to fuel Bos’ interest. When a fledgling resort named Sandestin arrived on the scene Bos immediately noticed great potential. After paying an airline attendant $50 to alert him when property owner Igo van Boheman arrived at the airport, Bos met Igo and created a business and personal relationship. It wasn’t long before Bos owned Sandestin and ignited a development spree in the Destin area which has transformed the once-sleepy ocean town into the attractive tourist destination it is today. With Bos Group, Inc., Peter went on to develop and manage a myriad of residential and commercial developments including several mixed-use projects. Among the hospitality projects were Sea Palms on St. Simons Island, w w w.Res t au ra n t A nd Lodgi ng.com

By CAMRON BECKER

Georgia; Sandestin, Destin Florida; Hyatt Hotel, Key West, Florida; Regatta Bay, Destin, Florida; The Plantation, Ponte Vedra Beach, Florida; St. Albans, St. Louis, Missouri, and numerous free standing restaurants. The size and scope of the Bos Group and Legendary flags is too great to enumerate. Suffice it to say that Peter Bos’ hand can be seen throughout Florida, with a pronounced impact in the Gulf Coast region.

Under the Legendary flag, recent developments include HarborWalk and the Emerald Grande, Regatta Bay Golf and residential community, and Destin Commons, a festival shopping center, all of which are located in Destin. Other business interests include Legendary Marine, and development and management of various investment properties. The sheer volume and success of everything Bos touches is not the only thing that is

“legendary”, the man himself is a bit of a marvel to those who know him well. FRLA Chairman-elect and Legendary COO, Bruce Craul says of Peter, “Everyone that knows what ‘Peter built’ knows that he never, ever completed anything that is not of the highest quality. He always sets the standard or raises the bar. He enjoys doing that and for him it is not so much about the money or the destination, it’s the journey that he enjoys the most.” A fascinating article ran in a 2004 edition of Emerald Coast Magazine tells the story of a man who is so driven he swears off sleep as a waste of time and routinely works 14 hour days. The article describes a very young Bos with a remarkable talent for finding ways to make money. At age 12, he noticed change purses made by residents of a local home for the blind being sold at a department store for a dollar apiece. The young entrepreneur discovered that he could buy the purses directly from the home for only 35 cents and sell them for less than the department store at 75 cents. This little venture allowed Bos to bank several thousand dollars and foreshadowed his ability to see opportunity where others did not. Asked if he could offer any predictions as to the likely changes in the industry in the next few years, Peter predicts that “Time share and fractional ownership will play a bigger part of the second home resort ownership market. Drive-in locations will be more stable and grow the most.” And there will be “more demand for service and amenities.” These predictions can be seen in his most recent projects, the Emerald Grande and HarborWalk Village – home of the FRLA Wild & Crazy Fishing Tournament for the last four years. From the water, the Emerald Grande can be seen for miles. It is easily the most prominent and breathtakingly beautiful building in Destin. Offering one, two, three, and four bedroom accommodations the Emerald Grande is the premier place to vacation or live in area. HarborWalk Village has taken Destin to the F LO R I DA R ESTAU R A N T & LO D G I N G

next level acting as the epicenter for dining, entertainment and recreation. Bos describes it as “the most beautiful piece of property I have ever seen.” You can take a fishing trip on the Swoop Party Boat, shop for local goods, have an exceptional dinner, and enjoy cocktail hour all within a few steps along a charming boardwalk flanking the water. With so many successes, one wonders what Peter Bos might have done differently. “I would have spent more time with family and friends and not as much time working. I would have traveled more, fished more, and danced more – all of which I intend to do more of going forward.” Ironic words from a man who played such a powerful role in developing the places the rest of the world visits for these very escapes! The past few years have not been all work for Bos. One particularly memorable event in Peter’s life was a chance to fly in an F-15, “Destin Peter and Terri Bos have four children (Rik, Chris, Leah and Lindsey) and two is surrounded by military operations, including Eglin and Hurlburt grandsons and two granddaughters and enjoy boating and fishing together. Field Air Force Bases which literally surround Destin, plus Naval Air Station Pensacola, Tyndall Air Force Base, and Naval Support Activity in Panama City. I have been very fortunate to be involved in several Honorary Commander Programs which have allowed me to fly numerous aircraft including the F-15, The Tommy Bahama Travelers Collection is an 130 Gunship and The Osprey. My flight in the F-15 was a dream come true and a memory irresistible line of personal care amenities. for life.” In his free time, Peter is involved in charitable activities including the American Heart Association and Alaqua Animal Refuge. He FRESH. EXOTIC. TANTALIZING. is married to Terri Bos and has four children, two boys and two girls: Rik, Chris, Leah and Lindsey and two grandsons and two granddaughters. He most enjoys boating and fishing with his wife, Terri. About his remarkable success, Peter is humble and says he has felt himself most fortunate to be surrounded by a great team. “It has been great to work with a team of people that functions like a close family company. That is what is most important to me. I have a deep voice and loud manner – those who know me know I am soft inside and care more about others than myself.” Without a doubt Peter Bos and his Legendary team have written the book on developing a property to it’s full potential. Bos embodies the definition of a visionary by his uncanny ability to turn dreams into reality. For more information, His work has allowed countless people to enjoy the beauty of the Emerald Coast and to take visit us online or call us today! full advantage of all it has to offer. The Florida 800-541-6775 Restaurant and Lodging Association believes that Peter Bos has hugely impacted the Florida tbbathandbody.com hospitality industry with his innovation and 208 Passaic Ave, Fairﬁeld, NJ 07004 foresight. 24

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

FO OD S A F E T Y

Temperature Control for Safety Foods

Tomatoes, Cut Greens Join List of TCS Foods

Produce

The traditional standard, of potentially hazardous foods being primarily protein foods, has changed.

By SUSIE MCKILNEY

resh cut produce is a versatile and healthy addition to any menu. For maximum food safety, it must be washed, cut and stored correctly. In recent years, incorrectly handled produce has been provided a vehicle for wide-spread microbial contamination. The traditional standard of potentially hazardous foods being primarily protein foods, such as meat and poultry, food that supports anaerobic bacteria growth such as, garlic in oil or cooked baked potatoes in foil, or unpasteurized or raw foods such as cider or raw oysters, has changed. It has become clear that ready-to-eat produce, such as leafy greens or fresh herbs, can pose as much risk as the traditional “potentially hazardous” foods. In reflection of this evolution, the term “potentially hazardous” is being replaced by “temperature control for safety foods (TCS)” in the US FDA Food Code and the general food safety lexicon. As we have previously published, temperature control for safety (TCS) more accurately characterizes the potential for microbial contamination these foods represent. The FDA recently expanded the definition of TCS foods to include cut tomatoes and cut leafy greens joining cut melon as a TCS food. Among new US FDA recommendations for handling these foods are 1) maintain these items at 41ºF or below during storage and display, and 2) carefully wash these items before further preparation and protect from contamination before service. It’s important to note that FDA not only considers cut tomatoes as a TCS food, but also the addition of cut tomatoes to a recipe can then make the resulting food product w w w.Res t au ra n t A nd Lodgi ng.com

tomatoes, leafy greens and melons. Anyone handling produce, from farm to table, would benefit from understanding and ensuring integration of this information into their operations. Additional food safety information has been developed by the produce industry for tomatoes, leafy greens and melons that complements FDA’s information. These “Best Management Practices,” or BMPs, provide another tool to safeguard customers and improve food safety for producers and processors. The Florida and California citrus industries are also working on new food safety standards for citrus products. Similar to

Food safety information has been developed by the FDA and the produce industry for tomatoes, leafy greens and melons. These “Best Management Practices,” are available at the www.FDA.gov and www.FloridaTomatoes.org websites. a TCS food unless it is altered to minimize the potential for microbial contamination. The FDA has published a guidance document regarding storage and handling of cut tomatoes, which can accessed on the FDA web site, and also has published a document in its Program Information Manual for Industry recommending correct storage and handling for leafy greens. The FDA has long considered cut melon to be a TCS food, and in 2001 issued a document in the Program Information Manual for safe melon handling. The FDA recognizes that storage, handling and service of fresh produce is not just a restaurant food safety issue, and has issued draft guidance to the produce industry for

other produce industry guidelines, these will be based on proactive steps to improve and ensure food safety. Look for more on these in future FRLA publications. As with most food safety systems, integrating these into operating procedures not only protects customers and improves food quality, but also creates huge potential cost savings. Review these guidance documents and train staff on them as well. A clear understanding will pay tangible dividends. Susan McKinley is a regular columnist and contributor to FR&L Magazine and is a former Director of the Florida Division of Hotels & Restaurants. F LO R I DA R ESTAU R A N T & LO D G I N G

��

PROS TA RT

Cookies for the Community

Seabreeze High School ProStart program made and delivered cookies to a local elementary school, Terry T. Small Elementary during the Cookies for the Community event.

Resta e r u e

ra ®

nts Shop

lorida’s ProStart students took out their cookie cutters and rolling pins in an effort to bring some joy to those in need this holiday season. Students across Florida baked thousands of holiday cookies and delivered the treats to local food pantries, children’s homes, high school alumni serving in the military, assisted living facilities, nursing homes, and elementary school students to name a few of the locations receiving cookies. With many local restaurants participating in community programs around the holidays, the Florida’s ProStart educators thought this could be a great opportunity for students to become involved in a similar program that echoes this spirit of giving. ProStart is a nationwide restaurant management and culinary education program created to teach high school students the skills needed for a career in the restaurant and foodservice industry, the program is supported by the National Restaurant Association Educational Foundation (NRAEF) and our Florida Restaurant & Lodging Association.

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Superior Products Offers Discounts for FRLA.org Users Superior Products Outlet Center/Next Day Gourmet is a proud sponsor of the Florida Restaurant and Lodging Association Educational Foundation (FRLAEF). Superior Products Outlet Center/Next Day Gourmet now offers discounts on select products to those accessing the FRLA website. In addition to receiving fantastic savings on products, while supplies last, a portion of all sales generated will benefit the FRLAEF. Now you can save money with Superior Products Outlet Center/ Next Day Gourmet and contribute to the future of the foodservice industry. Go to the following link to be directed to the current Super Products Outlet Center specials. http://www.superprod.com/text/html/store locator/dnrorlando.html

THE NATSO SHOW 2011

FEB. 17 - 21, 2 011 • DISNEY’S CORONADO SPRINGS RESORT

It’s not for everyone.

KEYNOTE SPEAKER

But, this powerhouse national convention is just right for you, if you value: • Free one-on-one consulting sessions with experts in branding, marketing, and restaurant concepts • Networking with operators who run restaurants in travel plazas across the nation • The latest economic, political and travel plaza industry forecasts

D ECEM B ER /JA N UA RY 2011

FRLA DISCOUNT!

Legendary entrepreneur and Fast Company cofounder Bill Taylor

The NATSO Show is conveniently co-located with the Feb. 21 FRLA Social Media Marketing Summit! FRLA members can attend The NATSO Show at the discounted NATSO member rate. Register at www.natsoshow.org by Jan. 17 and pay just $299.99!

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

SAVE THE DATES FRLA TALLAHASSEE LEGISLATIVE TOURISM DAYS March 22, 2011

Many critical issues will come before our Legislature during the 2011 Legislative Session. FRLA is your representative in Tallahassee – defending the needs of Florida businesses against taxation, fees and unnecessary regulation. While we are continually working on your behalf, the most powerful voice we have is yours. Your State Senators and Representatives need to hear from those in the industry about the changes that impact your business. To give you the opportunity to make your voice heard, FRLA schedules two Legislative Days in the States’ Capitol each year during Legislative Session. Make plans to attend one or both of these days. Legislative Days are your opportunity to join your colleagues in Tallahassee to visit with your elected representatives. Meetings are scheduled to give you a face-toface opportunity to express your opinion on the issues that impact your business.

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NATIONAL RESTAURANT ASSOCIATION PUBLIC AFFAIRS CONFERENCE March 22-23, 2011, Washington, D.C. This event provides restaurateurs the opportunity to interact with members of Congress and share their perspective on the challenges of owning and operating restaurants. The powerful two-day conference brings restaurant leaders from across the country together with decision-makers in Congress and the Administration. Attendees include a broad cross-section of industry leaders, including the NRA’s board of directors, state restaurant association leaders, state and federal government affairs representatives from large chain restaurants, medium-sized chains, independent restaurateurs, franchisees, suppliers, and other industry leaders. w w w.Res t au ra n t A nd Lodgi ng.co m

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

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.

Courtyard Marriott 100 Riverfront Drive

Daytona Beach 1/25, 2/16, 3/16 Homewood Suites 165 Bill France Blvd

Ft. Lauderdale 1/19, 2/23, 3/21 Embassy Suites 1100 SE 17th St Causeway

Ft. Pierce 2/3, 3/3, 4/7 UF Indian River Research 2199 South Rock Rd.

Clearwater 1/10, 2/7, 3/7 Holiday Inn Select 3535 Ulmerton Rd.

Deerﬁeld Beach 1/10 , 2/16, 3/14 Hilton 100 Fairway Drive

Ft. Myers 1/20, 2/17, 3/17 Holiday Inn Downtown 2431 Cleveland Ave.

Ft Walton 2/8, 3/8, 4/5 Holiday Inn Resort 573 Sana Rosa Blvd

Bradenton 1/26, 2/23, 3/30

www.safestaff.org Gainesville 2/15, 3/15, 4/19 Best Western Gateway Grand 4200 NW 97th Blvd. Islamorada 1/25, 2/24, 3/21 The Islander Resort MM 82.1, US Hwy 1 Jacksonville 2/7, 3/7, 4/4 Wyndham Riverwalk 1515 Prudential Drive Jacksonville Beach 2/9, 3/16, 4/13 Quality Inn Oceanfront 11 North 1st Street Key West 2/7, 3/8, 4/6 Doubletree Grand Key Resort 3990 S. Roosevelt Blvd Kissimmee 1/27, 210, 3/17 Seralago Hotel and Suites 5678 Irlo Bronson Mem. Hwy Lakeland 2/24, 3/24, 4/14 Lakeland Hotel & Conference Center 3260 Hwy 98 North Mandarin 1/24, 2/16, 3/23 Ramada Inn Mandarin 3130 Hartley Road Melbourne 2/10, 3/10, 4/14 Holiday Inn 8298 N Wickham Rd Merritt Island 1/20, 2/17, 3/17 Clarion Hotel 260 E Merritt Island Cswy Miami (Spanish Dates*) 1/24, 2/28, 3/29 2/3*, 3/3*, 4/7* Hilton Miami Airport & Towers 5101 Blue Lagoon Drive Naples 1/27, 2/24, 3/24 Quality Inn and Suites 4100 Golden Gate Pkwy North Miami Johnson & Wales University 1/28, 2/25, 3/25 1701 NE 127th St

D ECEM B ER /JA N UA RY 2011

Ocala 2/2, 3/9, 4/6 Homewood Suites 4610 SW 49th Rd Orlando (Spanish Dates*) 1/31, 2/21, 3/21 2/7*, 3/14*, 4/11* Holiday Inn Resort Castle 8629 International Drive Panama City 2/10, 3/10, 4/7 Gulf Coast Comm College Gibson Lecture Hall 5230 W. Hwy. 98 Pensacola 2/15, 3/15, 4/11 Pensacola Civic Center 201 E. Gregory St Port Richey 2/14, 3/14, 4/18 Days Inn & Suites 10826 US 19 North Sanford 2/8, 3/8, 4/19 Springhill Suites Marriott 301 North Towne Road Sarasota 2/1, 3/2, 4/6 Hampton Inn 5995 Cattleridge Road St. Augustine 1/26, 2/23, 3/30 Holiday Inn Express & Suites 2300 State Road 16 Tallahassee 1/27, 2/19, 2/24, 3/31 Day’s Inn Monroe Street Conf Cntr 2714 Graves Road Tampa (Spanish Dates*) 1/27, 2/24, 3/10 1/24*, 2/28*, 3/28* Clarion Hotel 2701 E Fowler Ave West Palm Beach 2/8, 3/9, 4/11 Holiday Inn Palm Beach Airport 1301 Belvedere Rd Tampa ServSafe 7-Hour Course (No Examination) 1/24, 2/26 Clarion Hotel 2701 E Fowler Ave

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

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These energy savings are no small potatoes FPL can help serve up signiﬁcant savings through our free Business Energy Evaluation. More than 129,000 businesses have participated in our program since its inception. An FPL energy expert will do a complete review of your energy usage and you’ll receive speciﬁc recommendations on how to control your energy costs. Then, you can put a healthy portion of the savings back where it matters most: in creating a great dining experience. Call your FPL Customer Manager or the FPL Business Customer Care Center today at 1-800-375-5566.