Florida Restaurant & Lodging Magazine Feb/Mar 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

FLORIDA’s

Florida beaches are clear and ready for fun.

BACK IN BUSINESS! THANKS TO NEW

MARKETING EFFORTS

WWW.RESTAURANTANDLODGING.COM

IHOP’s BOB

LEONARD

PASSING OF AN INDUSTRY ICON

I N R E M E M BR A NC E M E M BE R N E W S

FRLA Mourns the Passing of Industry Icon

Bob Leonard

By CAROL B. DOVER

T

paved the way for his employment with the International House of Pancakes. He held various positions within the company and served his last three years as Vice President of Operations.

In 1981 Bob joined FMS Management, IHOP’s largest franchisee. Bob was a natural leader, so it was no surprise that he became President/CEO of FMS. According to Bob’s IHOP profile, his experience included: Chairman of IHOP’s Franchisee Advisory Committee (for over 20 years), and service on committees with oversight of national marketing, procurement, and new products.

Mr. Leonard spent over 50 years working in the restaurant industry. His volunteer service to the industry is unmatched. He was a long-standing member of the Florida Restaurant Association and more recently, the Florida Restaurant and “Bob has meant so much to all of us. He has impacted the lives of every single team Lodging Association where he served as member within the SRP/IHOP family. Through his over 30 years of running this business Chairman of the Board he has created a home for all of us here at SRP/IHOP, he has made all of our lives better. from 1995-1996. In addition he served We all loved Bob through the years and have enjoyed his positive spirit. I know I can on the Department speak for all of us when I say we will miss Bob dearly.” of Business and Professional — Dan enea, PResiDent anD ChieF oPeRating oFFiCeR, sunshine RestauRant PaRtneRs Regulation’s Division of Hotels and Restaurants Advisory Council, the found himself as head cook in the mess hall. This is where he began Restaurant Management Certification Advisory Group, Workers Compensation Employee Advisory Group, the Governor’s Task his passion for the foodservice industry and serving others. When his military service ended, Bob landed a job as National Director of Force on Child Labor, and served as Commissioner on the Florida Building Commission.

Training for a large hotel company. It was his experience there that he tourism and hospitality industry recently lost one of its greatest leaders of all time, Mr. Bob Leonard.

Taken from us too soon, at 65 Bob leaves behind his lovely wife Tina, three children, and four grandchildren.

Born and raised in Iowa, Bob held many entry level jobs in the restaurant industry growing up. While attending the University of Iowa he got his first taste of foodservice management, and by his senior year Bob was managing a restaurant. After college, Mr. Leonard served in the U.S. Military, and it wasn’t long before he

“Bob Leonard was a great leader. I am proud to have been lucky enough to witness this legacy of a man in action. Bob possessed many invaluable qualities. He was intelligent, strong-willed and creative, but my favorite characteristic was his quick wit, which proved to disarm the tension that can arise in difficult situations. Bob always made me believe we could succeed against any challenge that came our way as long as Bob was on our team.

— DaviD ReiD, ChaiRman, FRLa, exeCutive viCe PResiDent oF oPeRations, miLLeR’s aLe house RestauRants w w w.res t au ra n t a nd lodgi ng.com

F lo r i da r estau r a n t & lo d g i n g

3

“Bob was a passionate and generous being incredibly well-respected by everyone in our industry. The quote Bob used that I loved was ‘…you can either be at the table or on the menu, your choice’ — this was Bob’s way of saying embrace our wonderful industry and make a difference. By this measure, Bob was always at the table for his beloved restaurant business, and this is how I will remember him. God bless him and his family today and always.”

— CARLOS MOLINET, GENERAL MANAGER, FT. LAuDERDALE HILTON MARINA

Bob retired from IHOP three years ago but even in retirement his service to the restaurant industry continued. IHOP noted that “… upon the sale of FMS, Bob Leonard continued on the Board of the new company, Sunshine Restaurant Partners, and was to play a key role in helping grow and manage the newest Company, Peak Restaurant Partners….”

When he wasn’t volunteering time to the restaurant industry, Bob’s retirement was a fulfilling one spent traveling with Tina. They journeyed to Europe, Alaska, Africa, the Caribbean and countless other destinations.

I have always lived vicariously through Bob’s travels and like many of you, couldn’t wait for the stories upon their return. I remember the time he wanted to surprise Tina with an extra special trip to celebrate the millennium for New Years Eve in 2000. Even Bob called it “the trip of a lifetime.” He bought two tickets to the Palace Ball in Belgium, a very exclusive formal baroque evening with dignitaries and the elite of Europe. His description of the evening was like something out of a movie, and he was like a little kid telling the story.

But life took a sad and unexpected turn when Bob and Tina departed for a long awaited Asian cruise. Bob was stricken with a severe infection, which upon arrival in Hong Kong resulted in emergency cardiac surgery.

The combination was too great, and Bob passed away March 19, 2011.

“It is quite ironic the Lord chose to take Bob to a different home during this trip. I don’t know anyone who loved to travel and see the world more than Bob. This is where his passport received its final stamp, but there is no doubt he already has a new passport on the other side. Surely, with all there is to see walking the streets of gold, Bob is still planning trips and visits.”

— CAROL B. DOVER, PRESIDENT & CEO FLORIDA RESTAuRANT & LODGING ASSOCIATION

4

FEB RUA RY/ M A RCH 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

Bob Leonard FRA/FRLA SeRvice RecoRd We have lost an icon, a great leader, and true servant. I know my life and those of countless others are better for having known him. He fundamentally changed life for me and my family, and for that I will be always grateful. The high expectations he imposed on himself and others will continue to guide my steps daily.

Bob Leonard is an industry hero. It is a rare person that elicits broad and universal respect and admiration from peers, but Bob was that person.

— Carol B. Dover

FRA educational Foundation 1990–1992 chairman FRA PAc Board of Trustees 1997–1998 chair 1999–2008 At-Large Member 2007–2008 At-Large Trustee FRLA BoARd oF diRecToRS executive committee 1992 Secretary 1993 Treasurer 1994 First vice President 1995 President of the Board (now called chairman) 1996 immediate Past President executive committee Liaison 1992 information & education 1994 environmental improvement 1996 Finance, Lifetime Achievement Award committee chair 1990 information & education 1995 Nominating 2002 Government Relations committee Service 1990–2008 Government Relations 1991, 1994 Subcommittee for Federal issues 1995–1997 Nominating 2000 Finance

NRA SeRvice RecoRd

“Bob’s iconic status in the industry was known to all. He was loved and admired — for his candor, his devotion to making the industry stronger, and his willingness to take on a challenge, no matter how difficult. He leaves a legacy of leadership and mentorship for all of us to emulate — in his memory.”

1999 2000 2001–2007 2008

Board Mentor: John corchiarino, Ken Hill committees 1999-2000

Government Affairs and Public Policy Member solutions and development

2000-2001

Government Affairs and Public Policy Marketing, communications and Media

2001-2002

Government Affairs and Public Policy Member solutions and development Marketing, communications and Media

2002-03

Bylaws and Policy Manual (vice chair) Government Affairs Tourism

2003-04

Audit Bylaws and Policy Manual (chair) Government Affairs PAc

2004-05

Audit Government Affairs and Public Policy Marketing, communications and Media PAc (vice chair) (chair in January, 2005)

2005-06

Audit executive Government Affairs and Public Policy PAc (chair)

2006-07

Government Affairs and Public Policy Multi-cultural outreach PAc (chair)

2007-08

Government Affairs and Public Policy Member development (vice chair) PAc (chair)

2008-09

Government Affairs Marketing, communications and Media Member development PAc (chair)

2009-10

PAc Profitability & entrepreneurship

2011

Jobs & careers PAc (Fundraising Subcommittee)

— Dawn Sweeney, PreSiDent anD CeO, natiOnal reStaurant aSSOCiatiOn

w w w.res t au ra n t a nd lodgi ng.com

Appointed industry rep for 1 year elected director to fill unexpired term (FL) director representing FL director emeritus

contents FEBRUARY/MARCH 2011 • WWW.RESTAURANTANDLODGING.COM

3 FLRA Mourns Passing of Bob Leonard The tourism and hospitality industry recently lost one of its greatest leaders of all time in Bob Leonard. Taken too soon, (at 65) Bob leaves behind his wife and family and a legacy of excellence, creativity and quick wit. | By Carol B. Dover

11 Scott Shares a Little Sunshine Florida Governor Rick Scott and other tourism officials from around the state brought their ideas to Tallahassee to kickoff the Share a Little Sunshine Tour of U.S. cities to promote Florida tourism. | Photos by Kathy Mears

13 Florida’s Back in Business Florida restaurant and hotel owners were surveyed recently to share their good news stories about if (and how) their hospitality business had improved over the past 12 months. | Survey conducted by Destination Communications

15 Ker’s WingHouse Be Brilliant on the Basics: That’s the mission statement that guides Ker’s WingHouse, a wing and sports themed casual dining restaurant chain founded by NFL veteran Crawford Ker and now opening Florida for franchise development.

Departments 8

Business Climate FDa menu-Labeling Guidance

9

INN-dustry Bulletins service animals, tip sharing, prank U

18

Chefs that Sizzle peter timmins, CmC, the Gasparilla Inn & Club

20

Expansions peabody Orlando $450mm renovation Complete

23

CEO Forecast tim petrillo, CeO, the restaurant people (trp)

25

Food Safety FDa trend analysis report: Foodborne Illness risk Factors

27

Member News Ontko promoted; Former Chair stirling passes

29

Event Calendar FrLa 2011-2012 Corporate events and shows

30

CPFM Exam Schedule register at www.safestaff.org 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

BUSI N E S S C L I M AT E

FDA Menu-Labeling Guidance

Industry has 60 days to comment before agency nails down final rules

T

he U.S. Food and Drug Administration published recently its muchanticipated proposed menu-labeling regulations for chain restaurants. The FDA had missed an initial deadline of March 23 — one year after President Obama signed the provision into law as part of the Patient Protection and Affordable Care Act of 2010. The agency attributed the delay to the complexity of the issue.

The industry and general public will have 60 days to comment. The FDA is expected to publish its final regulations by the end of this year, and enforcement could begin as early as summer of 2012.

View the 183-page proposed regulations document at www.accessdata.fda.gov/scripts/oc/ohrms/advdisplay.cfm “These proposals will ensure that consumers have more information when they make their own food choices,” said Kathleen Sebelius, secretary of the U.S Department of Health and Human Services. “Giving consumers clear nutritional information makes it easier for them to choose healthier options that can help fight obesity and make us all healthier.”

Among the key regulations addressed in an overview issued by the FDA are the following: Establishments covered: Restaurants or similar retail food establishments with 20 or more locations, conducting business under the same name and offering for sale basically the same menu selections are covered under the rules.

Businesses whose main purpose is not to sell food — such as movie theaters, airplanes and bowling alleys — wouldn’t be subject to these rules, the FDA said.

A “restaurant or similar food establishment” is defined as an operation whose main business is selling restaurant food or restaurant-type food to consumers. An establishment’s primary business activity would be the sale of food to consumers if it presents itself as a restaurant, or if more than 50 Consumers order fewer high-calorie items from a menu with nutrition data listed than they do from percent of its total floor space is used for the sale of an unlabeled menu, according to a study. food, according to the FDA. Display of calorie counts: Calories would be posted on all menus and menu boards, including those at drive-thru locations. The term “Calories” or “Cal” must be posted clearly and prominently on menus and menu boards adjacent to the number of calories.

Calories for variable menu items, such as combo meals consisting of a choice of sandwich, side dish and beverage — would be displayed in ranges.

For foods on display, calories would be listed per item or per serving on a sign adjacent to the food.

For self-service foods, such as a salad bar, calories also would be listed per serving or per item on a sign next to the food.

Dawn Sweeney, president and chief executive of the National Restaurant Association (NRA), called the proposed regulation, “the next step forward in providing the industry with consistent, national requirements on how to implement the new uniform nutrition information standard.”

“The NRA anticipates there will be many questions and after full review of the proposal, will provide detailed comments to the FDA to ensure that restaurants are provided adequate time and are able to comply with the regulations effectively, as well as provide information to consumers in the most usable way,” she said.

Continued on Page 12

FRLA is collecting comments concerning FDA’s Menu Labeling Proposed Regulations.

8

FEB RUA RY/ M A RCH 2011

Chairman

Dave Reid

Miller’s Ale House, Jupiter 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

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 (digital or uS mail, can be made at www.restaurantandlodging.com, and click the manage Subscription tab.

Safely and legally operating in Florida’s hospitality industry involves adhering to important regulatory requirements and business best-practices. From time to time FR&L Magazine will highlight topical issues in a new section called FRLA Industry Bulletins, providing technical guidance that explains and expands understanding of regulatory requirements. To suggest a topic for FRLA Industry Bulletins, or pose related questions, please contact editor@restaurantandlodging.com.

FOR COMPLETE BULLETINS, PLEASE VISIT WWW.RESTAURANTANDLODGING.COM OR WWW.FRLA.ORG

Service Animals The following is based on information provided by an attorney specializing in ADA issues, and formerly of the US Justice Department (DOJ) where he investigated accessibility complaints.

Anyone operating a food or lodging business should be aware of the following: • The obligation to allow service animals is established in federal law, which supersedes state or local law prohibiting animals • The specific federal provision is Title III of the Americans with Disabilities Act, which requires restaurants, hotels, and other businesses to “make reasonable modifications of policy” to avoid discriminating on the basis of disability • Violation of the rights established in that law are federal civil rights violations, which DOJ takes very seriously, and are subject to fines of up to $55,000 • No documentary or other evidence is provided in federal law – nor is any required – to prove an animal is a bona fide service animal Federal law allows a business to ask only two qualifying questions of the animal’s owner: • Is this animal a service animal required because of a disability?

• What work or tasks has the animal been trained to perform?

The business is required to accept as true the answers given by the animal’s owner.

Asking any other questions is a federal civil rights violation and could initiate a complaint investigation with very expensive consequences for the business, including civil penalties of up to $55,000.

Federal law provides that the service animal may be excluded from the business only if it “substantially misbehaves and cannot be controlled.”

Tip Sharing and Tip Pools FRLA has recently received increasing inquiries regarding tip-sharing and tip pools, and provides this bulletin to employers that currently use tip-share arrangements or are contemplating doing so.

— more — w w w.res t au ra n t a nd lodgi ng.com

F lo r i da r estau r a n t & lo d g i n g

9

Prior to establishing any tip pooling arrangement, the employer must ensure that any employee receiving a tip share is in an occupation that “customarily participates in tip pools.”

US Department of Labor (DOL) policies stipulate that for management-supervised tip pools, tipped employees may not be required to share tips with employees who are not in an occupation that customarily and regularly participated in tip-pooling arrangements, including, for example, janitors, dishwashers, chefs, cooks and laundry-room attendants.

Doggie Dining Florida law, specifically Chapter 509 and the US FDA Food Code adopted by DBPR, prohibits animals including dogs – except service animals – in DBPR-licensed public food service establishments.

Pursuant to the Americans with Disabilities Act, a federal law, a service animal may not be prohibited from a business unless it “substantially misbehaves and cannot be controlled.” A service animal is one individually trained to provide assistance to a person with a disability. The law allows only two qualifying questions of the animal’s owner: • Is this animal a service animal required because of a disability?

• What work or tasks has the animal been trained to perform?

The business is required to accept as true the answers given by the animal’s owner, and no other evidence may be required to prove an animal is a bona fide service animal. Asking any other questions is a federal civil rights violation which could initiate a complaint investigation with civil penalties of up to $55,000.

Prank University (Pranknet) is at it again It’s rumored that Prank University has been targeting lodging and restaurants nationwide causing mayhem, fear among victims/guests, and physical damage.

Law enforcement has reported pranksters may call a hotel and request to be connected to a specific room. To the guest answering the phone, the pranksters may identify themselves as hotel employees, alarm company representatives, emergency services, or 9-1-1 dispatchers. The guest is told a fire or gas leak has just occurred in the hotel that requires guest assistance. The guest is directed to commit bizarre acts such as activating fire sprinklers and fire alarms, and to throw a television through a window.

Nationwide, there have been at least seven separate prankster incidents from October 2010 through January 2011. Law enforcement officials encourage lodging and restaurant management/owners to alert all staff and develop measures to protect their establishment from prankster incidents. If something appears suspicious, report it to management. For more information, contact Geoff Luebkemann, FRLA VP of Education and Training at gleubkemann@frla.org.

10

FEB RUA RY/ M A RCH 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

F L OR I DA TOU R I SM

Scott Shares a Little Sunshine In March, Florida Restaurant and Lodging Association President and CEO, Carol Dover, met with Governor Rick Scott (below) and other tourism officials in Orlando at the Rosen School of Hospitality Management to kickoff the VISIT FLORIDA Share a Little Sunshine Tour. From Orlando, the Governor traveled to Washington, DC, Philadelphia, PA, New York City, NY and Chicago, IL to promote Florida tourism. Members of FRLA and other hospitality promotional organizations brought their power to Tallahassee on March 22, 2011. Governor Rick Scott and members of the Florida Legislature participated in Florida Tourism Day in events.

(Above) FRLA 2011 Chair, Dave Reid (Miller’s Ale House), FRLA President and CEO, Carol Dover, and VIST FLORIDA’s Executive Director, Chris Thompson. (Left) Florida Governor Rick Scott and Dave Reid.

Photos by Kathy Mears With the Governor are (from left): Bill Lupfer, Florida Attractions Association; Stephen Rodriguez, Florida Sports Foundation & Florida Sports Charitable Foundation; Bobby Cornwell, Florida Association of RV Parks and Campgrounds; Malinda Horton, Florida Association of Museums; Robert Skrob, Florida Association of Convention & Visitor Bureaus; Carol Dover Florida Restaurant and Lodging Association; Chris Thompson, VISIT FLORIDA; and Ed Fouche, Walt Disney World.

w w w.res t au ra n t a nd lodgi ng.com

F lo r i da r estau r a n t & lo d g i n g

11

Calories

Efficient. Dependable. Seamless.

Everyday, dozens of details come together to make your restaurant operate smoothly.

Heritage Propane understands that on-�me propane deliveries and dependable service go hand in hand with running an efficient business. With over 40 propane retail loca�ons in Florida to serve you, trust Heritage Propane for excellent and dependable propane service.

For a store near you, visit us online at h�p://www.heritagepropane.com/retail.asp

Sawyer Gas 4110 University Blvd. Ct. Jacksonville, FL 32217 (904) 296-8600 Sawyer Gas 98 South Penman Road Jacksonville Beach, FL 32250 (904) 246-6471 Sawyer Gas 21 So. Orange Ave. Green Cove Springs, FL 32043 (904) 284-5522 Sawyer Gas 9449 U.S. Hwy 301 South Hampton, FL 32044 (352) 468-1500 Sawyer Gas 189 SW Midtown Place Lake City, FL 32025 (386) 752-5711 Wakulla L.P. Gas 2725 Crawfordville Hwy Crawfordville, FL 32327 (850) 926-7670 Heritage Propane 605 S. Highland Mount Dora, FL 32757 (352) 383-2161

Heritage Propane 1548 State Road 44 W. Leesburg, FL 34748 (352) 787-6191 Sawyer Gas 8486 Devoe St. Jacksonville, FL 32220 (904) 781-8400 Johnson Gas 850717 US Hwy 17 South Yulee, FL 32097 (904) 225-5207 Sawyer Gas 490 W. MacClenny Ave. MacClenny, FL 32063 (904) 259-3189 Heritage Propane 4301 NW 6th Street Gainesville, FL 32609 (352) 376-4677 Heritage Propane 526 NW 21st Street Ocala, FL 34475 (352) 622-8661 Heritage Propane 20 Utility Drive Palm Coast, FL 32137 (386) 437-4404

Heritage Propane 4275 W. Gulf to Lake Hwy. Lecanto, FL 34461 (352) 726-8822 Coast Gas 2228 East Main Street Lakeland, FL 33801 (863) 665-6016 St. Augustine Gas 254 Riberia Street St. Augustine, FL 32084 (904) 824-1601 Mid Georgia Propane 4262 Interstate Drive Macon, GA 31210 (478) 474-3414 Mid Georgia Propane 288 Eatonton Hwy Gray, GA 31032 (478) 986-1037 Empiregas 603 S Tennille Donalsonville, GA 39845 (229) 524-5120 Corbin Gas Propane 2870 Hwy 138 East Jonesboro, GA 30236 (770) 471-7170

Balgas 2619 Katherine Street Fort Myers, FL 33901 (239) 278-3111 Balgas 3506 Prospect Naples, FL 34104 (239) 597-4554 Balgas 525 E. Main St. Immokalee, FL 34142 (239) 867-0691 Horizon Gas 13325A Tamiami Trail North Port, FL 34287 (941) 423-8303 Heritage Propane 5307 E. Hanna Ave. Tampa, FL 33610 (813) 936-7790 Heritage Propane 13800 62nd St. N. Clearwater, FL 33760 (727) 599-2130 Heritage Propane 2700 SW 2nd Ave. Ft. Lauderdale, FL 33315 (954) 762-3119

MORE THAN 35 FLORIDA LOCATIONS 12

FEB RUA RY/ M A RCH 2011

Heritage Propane 1085 W Main Street Avon Park, FL 33825 (863) 453-3930 Heritage Propane 10111 SR 52 Hudson, FL 34669 (727) 856-7592 Heritage Propane 9307 Bachman Road Orlando, FL 32824 (407) 855-1411 Coast Gas 1001 South US 1 Ft. Pierce, FL 34950 (772) 464-1800 Heritage Propane 10527 Spring Hill Drive Spring Hill, FL 34608 (352) 683-4187 Coast Gas 14591 S Military Trail Delray Beach, FL 33484 (561) 499-1229 Coast Gas 5206 US 41 North Palmetto, FL 34221 (941) 729-5046 Siegel Gas 7400 NW 30th Ave. Miami, FL 33147 (305) 691-4411

Continued from Page 8 While industry association officials had earlier voiced concerns that a “one size fits all” approach to regulations would be unworkable for the highly fragmented restaurant industry, they said they welcomed the opportunity to continue to work with the FDA to help shape the final rules.

“We look forward to reviewing the FDA’s proposal in detail over the coming days,” said Scott Vinson, vice president of the National Council of Chain Restaurants. “The industry has been and remains fully supportive of menu labeling, and wants to ensure it is done in the most effective way possible for our customers as well as for our companies and small business franchisees.

“We’ve been sharing with the FDA over the last several months the chain industry’s perspective on the best way to create a flexible, workable framework for menu labeling,” he added.

“We hope our review shows that the proposed regulations reflect this work.”

Stephen Caldeira, president and chief executive of the International Franchise Association, said his group “appreciates the FDA’s willingness to work directly with the franchised restaurant industry, and we hope the final rules will result in a workable and affordable regulation for small restaurant owners, particularly in a stillchallenging economic environment.”

The regulations, which require that calorie counts be posted on menus and menu boards, will apply to chain operators with 20 or more outlets across the nation.

Although restaurateurs generally support federal menu labeling regulations that would preempt a patchwork of state and local laws, many remain doubtful that listing calorie counts will significantly affect ordering behavior.

In a recent study, however, The NPD Group found that certain consumers might avoid items like French fries, larger hamburgers and shakes when confronted with calorie content.

What calorie postings mean to consumers In the study, The NPD Group asked adults to order from two versions of a typical quickservice menu, one with calories listed and one without. While participants’ orders from the two menus contained roughly the same number of calories, consumers ordered fewer highcalorie items from the menu with nutrition data listed than they did from the unlabeled menu.

Original article by Paul Frumkin of Nations Restaurant News. Contact Christina Jones at cjones@frla.org to submit your comments.

F lo R i dA R EstAU R A n t & lo d g i n g A s so Ci At i o n

F L OR I DA TOU R I SM

Florida’s Back in Business!

Last month we asked over a thousand Florida hotel and restaurant owners if they had a “good news story” about if (and how) their Florida hospitality business had improved in the last 12 months. Below are samplings of their responses. We thought we’d share them with you. Some comments are general in nature and others offer specific ideas and strategies the establishment incorporated to help improve their business. (We included their names or website with their permission, in case you wanted more information).

Last year Funky Monkey opened a 77 seat diner on Mills Avenue downtown 2 doors from the original Funky Monkey Wine Company, and we have had extreme success serving nearly 100,000 guests in our first 7 months. We are also in the process of opening a 4,000 square foot wine and retail store. www.bananasdiner. com

“ Business is good, but

still below last year’s pace, and accordingly, supports the current wisdom that recovery will not be as rapid as we’d like it to be.

“ My building was at

3/4 capacity (full) by Feb. 26. This is a much better start; the past two years it has been mid March before this many leases.

“ As any new business

we started off slow; however, in the past six months business has greatly improved due to heavy marketing and promotion.

We tailored our product to our clientele and has been well received. We anticipate the next months to be as good.

“ We have had 107

students apply for 30 open slots.

“

It has remained slow but steady — still a tough market with customers seeking bargains. The recovery has not started.

“

In February, we saw increases of more than 30% in food, beverage, and room revenue from the previous year. March is tracking much the same. 2010 was a difficult year but I am very optomistic about 2011 and beyond.

“

Business is getting better but still well below 2005 -2006 levels. Our customers are experiencing an increase in bookings but their profit margins are down.

“

… we have had a fabulous year and increased sales.

“ Our hotel has

been able to take advantage of the economic upswing by significantly increasing revenues for room, catering, banquets and outlets.

It came quite apparent that the leisure customer had confidence in spending money, corporations commence lifting travel restrictions for their sales people and meeting planners started to get RFPs to such for convention locations.

Further it was great to see the guest started to not resist too much at rate, even though one would have to play with the OTA channels during distressed inventory time frames. All in all is has been a great year in turning the business around.

w w w.res t au ra n t a nd lodgi ng.com

“ People are starting

to travel again but on a budget. They are looking for value added.

“

We are a ProStart school. I have 21 students working on ServSafe certification.

They will take the test this month. In addition, I have one student who received his National Certificate of Achievement from the National Restaurant Association in December. This means he passed year one and year two tests and has over 400 hours of work in the industry.

“

After moving my business away from the beach, I saw an immediate uptick.

The eastern beaches in Brevard Co. are drying up fast as the economic downturn continues and NASA prepares to lay off thousands.

“

International business to Greater Fort Lauderdale has increased with Canada and Brazil as the top two origin markets, making shopping malls such as Sawgrass Mills and Galleria quite busy. Also, domestic travelers are coming back.

After a successful “Defrost Your Swimsuit” campaign in Times Sqaure where six-foot ice blocks encased bikinis or swim trunks, the New

York market has heated up. Hotel occupancy is up.

“

With the recession coming in 2009 we could have sat back and made an effort to reduce costs but instead we took another direction. I sat down with my son and nephew, who work the business with my sister and I.

“

We can accept the worsening economy or we can become more pro-active and get a BIGGER PIECE OF THE PIE. What would attract more customers? Value in these money-strapped times and a universal food item that is seen as a luxuary to many.

TWIN MAINE LOBSTERS $19.95.

Mon -Fri. Offer a widely-enjoyed center of the plate at an unusually low price. (most I spoke to in the trade told me I was nuts). We increased our marketing dollar substantilly and as a result of the low menu price our food cost increased. To be expected.

Business increased, slowly at first than 4050%. Business more than offset the higher cost and adv. And the staff had an absolutley great summer. Our customers loved the special and were pleased to see Tropical Acres Steak House doing so well in these difficult times.

It was a win for everyone. 2009 and 2010 now 2011. The twin maine lobster will begin mid-May. Price un-determined at this time.

“

No storms! Not much to report other than business just now seems to be showing signs of improving for the spring & summer.

Gas prices could deter the gains we were hoping for in the 30 day booking window.

“

I am the new owner of Trail Cafe and Grill in Naples Fl This restaurant has been here for 10 plus years with a great following.

I am pleased to be the new owner and hope to take this restaurant to a new and exciting level: trailcafenaples. com.

“

Pinnacle Hospitality Systems provides Point of Sale systems to restaurants to help manage their sales, labor and inventory.

During the last 12 months there has been a noticeable increase in demo’s and sales of our POS systems in all of our offices, including our Panhandle/Gulf Coast office.

It appears both restaurant owners and consumers are feeling confident in the economy and in the clean up efforts from the oil spill from the number of systems we have been installing in existing restaurants and the number

of new restaurants opening up. We have also had a large number of customers adding more terminals to accommodate the increase of business in their restaurants. We are excited about this trend and look forward to continued success.

“

I manage two golf clubs in Venice, Florida. And the good news is the weather.

Because of the great weather compared to last year we are up over 1,000 rounds of golf over last year which brings guests into both restaurants.

“

When Extreme Makeover was in town last month, they put it on Facebook that they were coming to my club for a fun night !!

We had a great night !!

“

Being on Siesta Key, our only ingredient to a successful business is good weather. The people that come to the key want to enjoy our beautiful beach and great atmosphere.

The only way this is done is with sunny warm weather, which is what we have this year.

“

We are a supplier of outdoor comfort products. We remember last year how hard it was with the oil spill. There were many of our projects that were placed on hold pending the outcome. Going into winter we started seeing a tide change

F lo r i da r estau r a n t & lo d g i n g

13

in that our heaters were in big demand from our Beach and coastal restaurants and resorts. With the weather changing again and now going into cooling season we have already been informed of several of those projects that were on hold last year being released and even increasing their budgets. —Outdoor Comfort Solutions

FRANCHISE OPPORTUNITIES MIAMI • FLORIDA KEYS TALLAHASSEE AND OTHER SELECT MARKETS

RANKED #1 in customer loyalty for third consecutive year* ACT NOW! Visit www.DunkinFranchising.com or call 1-877-9-DUNKIN (938-6546)

*2009 Brand Keys Index. ©2009. DD IP Holder LLC. All rights reserved.

“

The Murder Mystery Dinner Train carried 24% more customers in 2010 versus 2009.

Our passengers joined us for a unique experience that combines fine dining, comical entertainment and a nostalgic train ride. Many customers also saw the value of booking their Get-Away directly through The Murder Mystery Dinner Train by adding a hotel stay to their evening on the train. 2010 Hotel room nights booked through the Murder Mystery Dinner Train were up about 30% over 2009. At least 20% of all Murder Mystery Dinner Train Get-Away packages are made with multiple room nights, deepening the value added to the SW Florida economy.

“

Snowbirds, Thank GOD for them!

“

Good business flow, for outlets and group business, best it has ever been for us.

“

We have seen an increase in sales since just before Christmas 2010. People are starting to go out a little more and are tired of staying in and cooking.

“

I sure wish I did.

Unfortunately the BP oil spill took what 14

FEB RUA RY/ M A RCH 2011

was indicating to be a banner year and dried it up. The spring of this year is getting off to a good start but the rates in the area suffered from the oil spill and are not recovering as quickly as occupancy is.

“

We have been fortunate to bounce back as our customers have. The Gulf Coast is a good place to live and our employees (140) are extremely happy to have good employment and a great place to live. We did not have to let any of our great employees go and now we are thriving.

“

Cold water temps. in the Gulf have produced a great crop of oysters. Consumers seem to be less reluctant about the oil spill at least in North Florida. Those that are not are missing some of the best tasteing, fattest oysters we have seen in a year.

“

My restaurant has stayed up in sales the last two years. I beleive it is because my company was very proactive at lowering prices to make us more affordable in today’s economic times and we really focus on the entire guest experience. People want to get out and relax, forget about their problems. We encourage our servers to tailor the experience to the guests needs.

“

Zisboombah.com has been awarded the Michelle O’Bama’s top honor for on-line tools to educate and help kids pick healthier options both at home and at restaurants. We have also been invited to many festivals around the country (Delray, FL, Boulder

CO, Chicago Il) to put on our one hour celebrity chef program with kids being the judges. More at zisboombah.com

“

No. Our restaurant’s price very reasonable if you compare with another others like my restaurant. But in my area, lots of people do not like to spend money. They do not quality just the price.

“

St John’s County is doing well, but traffic is down.

“

In 2010, Hawks Cay Resort partnered with Firehouse Subs in an effort to create a greater impact for our nation’s heroes through the resort’s already successful Heroes Welcome program. The program provides special thank you to all military, fire and rescue, police, sworn officers and medical personnel by creating weekly heroes tributes, value added offers for all Heroes, and special room rates for Heroes.

A portion of the proceeds of every reservation booked through Hawks Cay Resort’s Heroes Welcome program was donated to Firehouse Subs primary charity, the Firehouse Subs Public Safety Foundation.

At the end of the 2010 Heroes Welcome program, we were thrilled to present Firehouse subs cofounders, Chris and Robin Sorensen, with a $15,000 donation for the Firehouse Subs Public Safety Foundation.

See HawksCayHeroes. com for more.

“

Business is up year over year for each of the last 12 months.

F lo R i dA R EstAU R A n t & lo d g i n g A s so Ci At i o n

f r a nc h i si ng After completing his NFL career, Crawford Ker (center with the WingHouse Girls) followed his second passion: food.

WingHouse is known for its oversized portions and classic American favorites.

Opens Florida Markets For Franchise Development

B

e Brilliant on the Basics: That’s the mission statement that guides Ker’s WingHouse, a wing and sports themed casual dining restaurant chain founded by NFL veteran Crawford Ker. Ker learned discipline, drive, control and work ethic from his football days and transferred those skills to his business career. Currently, WingHouse operates 19 corporate locations in the Tampa Bay, Orlando and Daytona markets with another in the development stage. After years of developing corporate locations, Ker decided that the time was right for expanding the chain via franchising. “After I completed my NFL career and moved back to Florida, I went after my second passion, food, by opening w w w.res t au ra n t a nd lodgi ng.com

my own restaurant,” said Ker. “Over the last 16 years, one restaurant turned into 19 locations, and it is now our goal to leverage the company’s successful formula by offering franchises to qualified investors and restaurant operators in select regions.”

Plans are to open WingHouse Restaurant franchises in prime markets such as the tricounty area of Southeast Florida, Southwest Florida, the East Coast of Florida, the Panhandle and the Jacksonville area. Each WingHouse restaurant offers a full liquor sports bar, a full menu of American classics, their famous chicken wings and award winning hot sauces served up by WingHouse Girls.

WingHouse differs from other wing concepts because they emphasize oversized portions at a great value and always fresh product over

frozen. The oversized portions and classic American favorites include signature items like skinless naked wings and Dallas burgers. Sports memorabilia line the walls and energetic, polite, and always smiling WingHouse Girls create the restaurant’s fun-filled atmosphere, with most locations offering a game room.

In addition to being very involved in the dayto-day operations of the company, WingHouse also gives back to the community through involvement with All Children’s Hospital of Tampa and an annual golf tournament benefitting The Susan G. Komen Breast Cancer Research Foundation.

WingHouse is an operations driven company and has created time tested policies and procedures to ensure controlled costs and a consistent WingHouse experience for its guests regardless F lo r i da r estau r a n t & lo d g i n g

15

Winghouse’s Crawford Ker.

of geographical location. “We are very proud of our history and excited about the future. We are planning to grow strategically within the state of Florida and will continue that expansion into the Southeastern states and beyond in 2011,” said Marty Welch, Director of Franchise Development for Ker’s WingHouse and franchise veteran.

He added, “Our concept has proven to be recession-friendly the past few years, and we are now poised for expansion via franchising. In

addition, many casual dining chains suffered closures creating cost-effective opportunities for potential WingHouse franchises.” The chain requires free-standing and prominent end-cap locations between 4,800 and 7,000 square feet in high traffic areas.

The average gross sales of a WingHouse location is $2,532,337 per year and average annual EBITDA of $488,958 per unit.* “These numbers will allow a prospective franchisee to develop a business plan much easier than companies that do not disclose any sales figures,” stated Welch. WingHouse is actively looking for experienced, multi-unit restaurant operators and well-financed investors that have a minimum of $1.5 million net worth and $750,000 liquidity.

The company offers two programs: Area Development, whereby franchisees will be granted a territory to build and operate an agreed number of locations, and Unit Development whereby qualified owners will operate a single location.

For more information, please visit www.winghousefranchising.com. *Figures reflect averages for fifteen (15) affiliate owned WingHouse restaurants that operated prior to January 1, 2007 and were in continuous operation through December 31, 2009 as published in Item 19 of our November, 2010 Franchise Disclosure Document. Individual performance will vary.

GBS Linens

®

Because it’s YOUR Reputation on the Table

®

Fold ‘em like they’re Cotton!

GBS Cottenesse Napkins For the look and feel of Cotton with the versatility of Polyester...

GBS Linens Cottenesse.

Cottenesse Linen Rental.

Available in 39 outstanding colors!

Nationwide Shipping 800.700.6448

16

F EB RUA RY/ M A RCH 2011

• Southern California • Northern California • Arizona • Las Vegas

• Dallas • Houston • San Antonio • Florida

www.GBSLinens.com 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

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.

OP_REST_FC_1_10 - 02.10

PETER TIMMINS CMC Executive Chef

The Gasparilla inn & Club, boCa Grande Fl

T

he Gasparilla Inn & Club, a National Historic pompano, grouper and snapper. Items at the resort incorporate Landmark resort, has offered travelers a true taste of local fish, fruits and vegetables whenever seasonably available.”

Old World Florida for nearly a century. Each season, The Gasparilla Inn & Club offers guests a variety of dining guests of The Inn savor exciting tastes – the flavoroptions, including the Main Dining Room, the Pink Elephant ful cuisine of The Inn’s top toque, Master Chef and the Beach Club. The Main Dining Room entices guests with Peter Timmins. an elegant and traditional fine-dining experience in a picturesque Having prepared meals for U.S. presidents, politicians, actors setting for breakfast, and dinners. For a charming, casual lunch or and rock stars, Chef Timmins continues the tradition of food dinner, guests enjoy the Pink Elephant for its menu of signature and beverage excellence at The Gasparilla Inn & Club, where he’s seafood and American classics. The Beach Club offers lighter fare incorporating his world-class experience and culinary expertise for lunch, an extensive drink menu, as well as fantastic views of into menu options which focus on New American Cuisine. the sunset over the Gulf of Mexico.

Prior to joining The Gasparilla Inn & Club, Chef Timmins was the Executive Chef at the revered Greenbrier Resort in White Sulphur Springs, West Virginia for 10+ years.

In 2002, he earned the status of Certified Master Chef, the highest and most demanding level of culinary achievement of American Culinary Federation certification levels. Chef Timmins also received a fellowship from the Epicurean World Master Chefs Society; a Doctorate from Johnson & Wales University for his successes and contribution to the Culinary Arts; and numerous gold medals at culinary Olympics and competitions around the world.

Chef Timmins began his career in 1973 in his native Dublin, after graduating from St. Mary’s College of Catering in Dublin, Ireland.

“The Inn is very pleased to have Peter Timmins as a part of The Inn’s team; an incredibly accomplished chef whose creative cuisine is pleasing to both the eye and palate,” says Jack G. Damioli, president and general manager of The Gasparilla Inn & Club. “Peter brings decades of experience working in the luxury resort industry. He’s an expert at devising interesting, flavorful dishes for both casual and fine dining.”

Timmins oversees The Gasparilla Inn & Club’s multiple restaurants, with a particular focus on the menus at the resort’s Main Dining Room. His culinary vision complements The Inn’s graceful, traditional style, but also includes modern preparations and presentations, with a particular focus on showcasing local ingredients.

“The Gasparilla Inn is one of the last few places that can evoke the feeling of ‘Florida as it was meant to be,’” said Timmins. “As a chef, it’s wonderful to be cooking in this region– the Gulf Peter Timmins, CMC. Coast offers an abundance of fresh catches, like

HotChef?

Are You Considered Among Florida’s Hottest Chefs?

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

FRLA wants to tell the state about them in a bi-monthly feature in FR&L Magazine. Submit your favorite chef du jour to john@restaurantandloding.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 information. Submissions will be featured in FR&L Magazine as Chefs That Sizzle!

E X PA NSIONS

By DAn AhleRS

Peabody Orlando Expansion Complete $450 Million Renovation Sets new Standard

S

ince opening in 1986 the Peabody Orlando has been a landmark in the area’s world renowned meetings and convention sector. After ten years of planning and two and a half years of construction, the highly anticipated $450 million expansion is finally complete.

The hotel features 1,641 luxurious rooms including 193 suites, a brand new 22,000 square foot full service luxury spa, 300,000 square feet of total meeting space, and 99 deluxe breakout

20

FEB RUA RY/ M A RCH 2011

rooms with full multi-media capabilities.

The Peabody Orlando is one of the largest Forbes Four-Star, AAA Four Diamonds hotels in the eastern United States adorned with countless industry awards for guest relations and meeting capacity. The Peabody’s re-vamped recreation department includes three new pools including a heated Olympic-style swimming pool, complete with a full pool bar and fully equipped poolside cabanas featuring high-speed internet access, a children’s pool with cascading waterfall, and a zero-entry free form family pool. The hotel also offers a spacious open-air

whirlpool, a lighted tennis court, and Captain’s Choice Golf Services for tee time reservations and transportation to Orlando’s finest championship golf courses.

With meetings, conventions, and social events being the hotel’s forte, 300,000 square feet of total meeting space acts as more than sufficient accommodation. All of the meeting space is conveniently located on three levels and features five pillar-free ballrooms including the 55,000 square foot Peabody Grand Ballroom, the 35,000 square foot Windermere Ballroom, the 27,000 square foot Plaza International Ballroom, and two 8,600 square foot junior ballrooms. Three unique venues for outdoor events include a 20,000 square foot Garden Terrace, a beautifully landscaped pool setting, and the Orchid Room & Verandah.

Throw in the magnificent Peabody Boardroom with a King Arthur-style round table and an additional 2.8 million square feet of exhibition, meeting, and public space at the adjacent Orange County Convention Center, and you have a mecca for corporate meetings and events.

To top it off the Peabody Orlando is conveniently positioned in the middle of the cities top destinations. Travel times include 5 minutes to SeaWorld, 9 minutes to Universal Orlando, 2 minutes to Pointe Orlando, 10 minutes to Mall at Millenia, 10 minutes to Premium Outlets, F lo R i dA R EstAU R A n t & lo d g i n g A s so Ci At i o n

and a short 15 minutes to Orlando International Airport.

In addition to new meeting space and recreation options, all 1,641 luxurious guest rooms boast a long list of amenities. All accommodations feature the Peabody Dream Bed, 42” LCD TVs, two dual-line telephones with data ports, wireless internet, voice mail, speaker phone, and teleconferencing capabilities. Not to mention premium cable, 19” LCD TVs in bathrooms, hair dryer, iron and ironing board, ambient night lights and a safe.

With accommodations of this caliber the Peabody needed to create reasons for people to venture out of their room. Some of their newest dining experiences include the Capriccio Grill, an Italian chophouse specializing in prime steaks, seafood, and pastas, and Napa, a new “farm to fork” restaurant offering fine cuisine and a taste of wine country.

For an after dinner drink the hotel acts as home to Rocks, The Peabody Orlando’s newest lobby bar overlooking a beautifully landscaped recreation area and pool.

What About the Ducks?

The tradition of the famous Peabody Marching Ducks began in 1932, when General Manager Frank Schutt and a friend, Chip Barwick, returned empty-handed from a weekend hunting trip.

As a prank the two put their live duck decoys (which were legal at the time) in the fountain in the hotel’s Grand Lobby. The reaction from the hotel guests was nothing short of enthusiastic.

Since then, every day at 11 a.m. the ducks are led by the Duckmaster down the elevator from their “Duck Palace” on the roof to the marble fountain in The Peabody Grand Lobby.

The ceremony is reversed at 5 p.m. when the ducks march back down the red carpet through crowds of admiring spectators to retire for the evening.

Tradition, innovation, and abundance are all words that come to mind when describing the newly updated Peabody Orlando. It will undoubtedly be a top choice to those looking to do business in, or simply enjoy the Orlando area.

More information is available at the Peabody website at www.PeabodyOrlando.com. 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

21

Trust is at the center of everything we do.

Over 100 years of foodservice experience now available from Central Florida.

For over 100 years, we have put trust and integrity at the center of all we do.

Along the way, we became North America’s largest family-owned broadline foodservice distributor. Since day one, we’ve worked to earn our customers’ business and trust the same way that you do—with great products, reliable service, and unique solutions. Now, all of those are closer because we have expanded our Florida presence with a 1-million-square-foot distribution center. You can trust that Gordon Food Service® will be close by, with great products, service, and solutions to help you succeed.

To learn more about why more and more Florida operators are selecting Gordon Food Service and GFS Marketplace® stores as their distributor of choice, call (800) 968-6515.

|

www.gfs.com/florida

F L OR I DA R E S TAU R A N T & L OD GI NG A S SO C I AT ION

Tim Petrillo

Co-founder/CEO The Restaurant People Inc. (TRP) TRP owns and operates various full service restaurants from casual to fine dining in Broward and Dade counties. Current operations include Tarpon Bend Food & Tackle (downtown Fort Lauderdale, Coral Gables, and Weston-since sold). Himmarshee Bar & Grille and SIDE BAR (sold 2006), The River House, Yolo, O Lounge, VIBE Music Lounge, Anthony’s Coal Fired Pizza West Coast Development Partner (currently 5 units opened).

Tim Petrillo is also Co-founder of Urban Street Development which oversees the following projects: • New River Trading Post Development – mixed use project in the entertainment district of Fort Lauderdale comprised of office, retail, Maritime Museum and eight work/live loft units.

• Foundry Lofts – A residential project in the heart of Flagler Village comprised of 36-loft style units.

• Mill Lofts — A residential project across for the Foundry Loft project in Flagler Village comprised of 34-loft style units.

• Atlantic Avenue East — Mixed use project on Atlantic Avenue in Delray Beach.

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

Social Media has change the way our industry communicates with our guests and how consumers make their dining and entertainment choices. It can be an operators biggest advantage or worst nightmare depending on how this outlet is managed.

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

The Health Care legislation is extremely important and could be very costly for our industry. Also, state level unemployment rates.

Tim Petrillo

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

Without a question our team and team members drives the success of our business. They are the ones delivering the great experiences to our guests every shift.

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

We have had to adapt to the spending habits of consumers. We are always focused on delivering value no matter what price point we Continued on Page 24

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

w w w.res t au ra n t a nd lodgi ng.com

F lo r i da r estau r a n t & lo d g i n g

23

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

Fresh. exotic. tantalizing.

Continued from Page 23

are serving. Ultimately the guest must feel that we are not only worth it but worth it enough to tell others about their experience.

How has participation in FRLA positively affected your business?

It keeps me informed on the industry and allows me to see what trends are heading our way.

Can you offer any predictions as to the state of Florida’s hotel and/or restaurant industry in 2011?

No….I don’t want anyone to blame me for my bad advice!

Is there anything you would like to share with your colleagues in the industry?

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

800-541-6775 tbbathandbody.com

I don’t know of a more challenging or rewarding industry as a whole. I commend anyone who is involved in this industry and I think most people enjoy the frantic pace at which it evolves and changes.

208 Passaic Ave, Fairfield, NJ 07004

Infinite Energy is the right choice for your natural gas Thousands of restaurants and hotels in Florida buy their natural gas from Infinite Energy Take advantage of instant savings of up to 20% versus your local utility company* Lock into a fixed rate for up to 5 years FRLA members get even greater savings!

Call today for a FREE savings analysis!

ANDRE CALVO 877-529-9908 ext. 3161 352-313-3015 (direct line) 863-521-4157 (cell) Andre@InfiniteEnergy.com www.InfiniteEnergy.com

*Your potential savings may be less and will vary based upon taxes and monthly PGA rates in your specific utility service territory. Certain restrictions may apply. See terms and conditions for full details.

24

FEB RUA RY/ M A RCH 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

FO OD S A F E T Y

Foodborne Illness Risk Factors

Institutional

FDA Trend Analysis Report The Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types

I

By SUSIE McKINLEY n 1998, the Food and Drug Administration began a 10-year study of 850 food service and retail food service establishments.

This study was implemented to determine behavior and risk factors indicated in foodborne illness outbreaks. The results of the study were released in Fall 2010 in a report entitled “The FDA Trend Analysis Report on the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurants, and Retail Food Store Facility Types (19982008).” Report results indicate that “…progress has been made toward the goal of reducing the occurrence of foodborne illness risk factors at retail, although work remains to be done in some areas….”

FDA personnel collected “compliance data” during inspections to “…observe and document practices and behaviors that relate to operational risk factors commonly associated with foodborne illness outbreaks….” The data was collected in 9 different establishment types ranging from hospitals, elementary schools and grocery stores to fast food and full-service restaurants.

According to the report, “For each of the nine facility types, the percentages of observations recorded as ‘Out of Compliance’ is presented for each risk factor and for the individual specific practices or behaviors included within those risk factors, to show where improvement is needed.

The Trend report highlights ‘In Compliance’ percentages to show where improvements have been made over the 10-year period.

According to the FDA the data indicates that foodborne illness risk factors “improved” during the span of the study; and compliance did not decline significantly in the establishments.

The FDA did note that “continued improvements” are still needed in the following areas: 1) improper holding of food (time and temw w w.res t au ra n t a nd lodgi ng.com

perature control) 2) poor personal hygiene and 3) contaminated food surfaces and equipment.

This recommendation is based on the ‘Out of Compliance’ data.

According to the Report, the high percent of ‘Out of Compliance’ values were most commonly associated with improper cold holding of potentially hazardous food (PHF)/timetemperature control for safety (TCS) food and inadequate date marking of refrigerated, readyto-eat PHF/TCS Food.

For the poor personal hygiene factor the Report notes that: “Within the poor personal hygiene risk factor, the proper, adequate handwashing data item had the highest percent ‘Out of Compliance’ value for every facility type.

The ‘Out of Compliance’ values for proper, adequate handwashing ranged from approximately 18% for meat departments to approximately

76% for full service restaurants.”

Of the data items related to the contaminated equipment/protection from contamination risk factor, improper cleaning and sanitizing of foodcontact surfaces before use was the item most commonly observed to be ‘Out of Compliance’ in eight out of the nine facility types. The ‘Out of Compliance’ values for this data item ranged from 18% in seafood departments to 64% in full service restaurants.”

The Study includes “…a comparison between the data collected from food establishments that had a Certified Food Protection Manager (CFPM) from a program recognized by the Conference for Food Protection and those that did not. The results of the study indicate that the presence of a Certified Food Protection Manager is positively correlated to the overall ‘In Continued on Page 26

Restaurants – FAST FOOD Figure FF-1 PERCENT (%) OF OBSERVATIONS FOUND OUT OF COMPLIANCE FOR EACH RISK FACTOR

F lo r i da r estau r a n t & lo d g i n g

25

Food Safety

Continued from Page 25 Restaurants – FULL SERVICE Figure FS-1 PERCENT (%) OF OBSERVATIONS FOUND OUT OF COMPLIANCE FOR EACH RISK FACTOR

An intelligent and environmentally friendly alternative to drainfield replacement • We restore failed septic drainfields through bioremediation.

• 80% of septic drainfields can be saved without replacement.

• Bioremediation costs less than drainfield replacement.

• We work with several well known national restaurant chains.

• We’ve served communities for over 25 years.

,

Call for more information today

877.378.4279 www.septicpreservation.com

26

FEB RUA RY/ M A RCH 2011

Compliance’ percentages in certain facility types, especially in delis, full service restaurants, seafood departments, and produce departments.

Poor Personal Hygiene, Improper Holding/Time and Temperature, and Contaminated Equipment/ Protection from Contamination appear to be the risk factors for which the presence of a certified manager had the most positive correlation….”

For more information about the Study, and to view further published data visit www.FRLA.org.

For SafeStaff compliance tools, contact FRLA’s Education and Training Department at www.safestaff.org or at (866) 372-7233.

Susan McKinley is a regular columnist and contributor to FR&L Magazine and is a former Director of the Florida Division of Hotels & Restaurants.

Scott Names Ken Lawson DbPR Secretary

Governor Rick Scott named former federal prosecutor Ken Lawson as Secretary of the Florida Department of business and Professional Regulation. A native Floridian, Lawson has held numerous regulatory positions within the private sector and federal government. As Secretary of DbPR, Lawson will oversee the licensing and regulation of businesses and professionals in the state of Florida.

Lawson has held several senior positions with federal law enforcement agencies prior to this appointment. As the Assistant Secretary of Enforcement for the Department of the Treasury, he oversaw a staff of over fifty attorneys and investigators and had oversight of federal law enforcement agencies responsible for protection of America’s financial system.

Lawson has also served as the Assistant Chief Counsel for Field Operations at the Transportation Security Administration. For seven years, he was an Assistant United States Attorney in the Criminal Division for the Middle District of Florida (Tampa). In addition, Lawson served as a Captain in the United States Marine Corps, Judge Advocate General’s Division.

Lawson most recently served as VP for Compliance at nFinanSe Inc., a financial services company in Tampa. He is a graduate of Florida State University and the Florida State University College of Law. 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

M E M BE R N E W S

Ontko Named Former Managing VP, General FRA Chair Counsel for Disneyland President Al Resort

Congratulations to David Ontko, Vice President, Legal Department of Walt Disney World. He has been promoted to Managing Vice President and General Counsel of Disneyland Resort in California. Renee Yuen, a 7-year Disney employee with expertise in the Merchandise and Logistics areas, will be expanding her current role to include licensing and regulatory affairs, taking David’s place in this arena for the Walt Disney World Resort.

Stirling Passes Al Stirling, a former Al Stirling member of the Florida Restaurant Association who held leadership roles within the community, died on February 9, 2011. Mr. Stirling owned and operated Stirling’s Pancake House for many years. With locations in Winter Park and Apopka, Stirling’s was famous for its 47 varieties of pancakes. The original restaurant, a 24-hour operation, was located at the corner

of 17-92 and Fairbanks Avenue in Winter Park. Musicians just finishing a late night gig would often visit the original Pancake House and enjoy visiting with Mr. Stirling and eating a late dinner, or early breakfast.

Mr. Stirling was born in Chicago and moved to Florida in 1962. Prior to moving to Florida he worked for IBM. During his time in the restaurant business, he also worked in the restaurant supply segment of the industry.

Mr. Stirling was loved by all who knew him and was happy to have lived an active life as a father, husband, restaurateur, sports fan, musician, actor and all around fun-loving man.

Out Of COmplianCe?

h

Resta e r u e

ra ®

nts Shop

W

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

®

Maximize your savings without compromising freshness and quality urants Shop Where Resta gs, For Savin Service & Selection 7 Days A Week m rantdepot.co www.restau

Our FREE MEMBERSHIP CARD entitles you to SHOP & SAVE.

w w w.res t au ra n t a nd lodgi ng.com

MIAMI • 2041 N.W. 12th Avenue, Miami, FL 33127 • 305 324.4414 MEDLEY • 8850 NW 77th Court, Medley, FL 33166 • 305 884.1213 DAVIE • 7050 State Road 84, Davie, FL 33317 • 954 577.0470 POMPANO • 1470 Copans Road, Pompano Beach, FL 33064 • 954 972.0212 POMP ORLANDO • 3451 W Princeton Street, Orlando, FL 32808 • 407 295.4300 TAMPA • 8105 North 50th Street , Tampa, FL 33605 • 813 247.7900 JACKSONVILLE • 3389 Powers Avenue, Jacksonville, FL 32207 • 904 733.1005 SUPPLYING RESTAURANTS & CATERERS FROM LOCATIONS NATIONWIDE

Wholesale Only. Not Open To The Public. No Minimum Purchase. Please bring your reseller’s permit on your first visit.

F lo r i da r estau r a n t & lo d g i n g

27

Event Calendar 2011-2012 n 10th Annual National ProStart Invitational April 29 – May 1, 2011 Overland Park Convention Center Overland Park, Kansas For more information about this event, Contact Amy Parker at 850-224-2250 ext 250 or aparker@frla.org

n FRLA Wild & Crazy Flats Fishing Tournament Tuesday, May 3, 2011 Loggerhead Club & Marina/TradeWinds Island Resorts, St Petersburg For more information about this event, Contact Dan Murphy at 850-224-2250 ext 235 or dmurphy@frla.org To view a tournament agenda & registration form http://www.frla.org/events.

n FRLA Summer Board Meeting Tuesday-Thursday, June 14-16, 2011 The Ritz Carlton, Naples on Vanderbilt For more information about this event, Contact Sandy Moore at 850-224-2250 ext 245 or sandym@frla.org.

n FRLA 15th Annual ProStart Teacher Training Institute June 19-24, 2011 Johnson & Wales University North Miami For more information about this event, Contact Amy Parker at 850-224-2250 ext250 or aparker@frla.org.

Big Bucks Partner

2007 Supplier of the Year!

Complete Statewide Coverage

For ALL Your PROPANE Needs!

Learn How You Can Receive 100 Gallons Of FREE Propane! BOOTH# 2317

Regional Pricing Programs & Full Service Patio Heater Programs Available!

Call TODAY & Let Us Help Fuel Your Bottom Line!

(770) 457-2338 tom.hayes@amerigas.com

Automatic Delivery • 24/7 Emergency Service • Flexible Payment Options www.amerigas.com

n NRA/FRLA Celebrity Golf Tournament 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.

For more information: www.frla.org/events

n Florida Restaurant & Lodging Show Thursday-Saturday, September 8-9, 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 850-2242250 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 Shelly Siceloff at 850-224-2250 ext 229 or ssiceloff@frla.org Or Katie Bone at ext 258 or kbone@frla.org.

n FRLA Social Media Marketing Summits (3 per year) For more information about this event, contact Dan Murphy at 850-224-2250 ext 235 or dmurphy@frla.org For more information: www.frla.org/events

n FRLA Winter Board Meeting & Installation Banquet January, 2012 Location to be determined For more information, Contact Sandy Moore at 850-2242250 ext 245 or sandym@frla.org. For more information: www.frla.org/events

w w w.res t au ra n t a nd lodgi ng.com

F lo r i da r estau r a n t & lo d g i n g

29

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 April 27, May 25, June 29 Courtyard Marriott 100 Riverfront Drive

Daytona Beach Apr 13, May 18, June 15 Homewood Suites 165 Bill France Blvd

Ft. Lauderdale Apr 12, May 17, June 20 Embassy Suites 1100 SE 17th St Causeway

Ft. Pierce Apr 7, May 5, June 23 UF Indian River Research 2199 South Rock Rd.

Clearwater Apr 4, May 9, June 6 Holiday Inn Select 3535 Ulmerton Rd.

Deerfield Beach Apr 13, May 9, June 16 Hilton 100 Fairway Drive

Ft. Myers Apr 14, May 19, June 16 Holiday Inn Downtown 2431 Cleveland Ave.

Ft Walton Apr 5, May 3, June 14 Holiday Inn Resort 573 Sana Rosa Blvd

www.safestaff.org Gainesville Apr 19, May 17, June 14 Best Western Gateway Grand 4200 NW 97th Blvd.

Islamorada Apr 19, May 18, June 23 The Islander Resort MM 82.1, US Hwy 1 Jacksonville Apr 4, May 2, June 6 Wyndham Riverwalk 1515 Prudential Drive Jacksonville Beach Apr 13, May 11, June 15 Quality Inn Oceanfront 11 North 1st Street Key West Apr 6, May 5, June 6 Doubletree Grand Key Resort 3990 S. Roosevelt Blvd Kissimmee Apr 28, May 26, June 13 Seralago Hotel and Suites 5678 Irlo Bronson Mem. Hwy Lake City May 23 Country Inn & Suites 350 SW Florida Gateway Dr Lakeland Apr 14, May 23, June 27 Lakeland Hotel & Conference Center 3260 Hwy 98 North Mandarin Apr 20, May 18, June 22 Ramada Inn Mandarin 3130 Hartley Road Melbourne Apr 14, May 12, June 9 Holiday Inn 8298 N Wickham Rd Merritt Island Apr 21, May 19, June 16 Clarion Hotel 260 E Merritt Island Cswy Miami (Spanish Dates*) Apr 25, May 23, June 22 Apr 7, May 5, June 2* Hilton Miami Airport & Towers 5101 Blue Lagoon Drive Naples Apr 21, May 26, June 23 Quality Inn and Suites 4100 Golden Gate Pkwy

30

FEB RUA RY/ M A RCH 2011

North Miami Apr 29, May 27, June 24 Johnson & Wales Univ.

1701 NE 127th St Ocala Apr 6, May 11, June 8 Homewood Suites 4610 SW 49th Rd Orlando (Spanish Dates*) Apr 25, May 12, June 20 Apr 11, May 16, June 13* Holiday Inn Resort Castle 8629 International Drive Panama City Apr 7, May 12, June 9 Gulf Coast Comm College Gibson Lecture Hall 5230 W. Hwy. 98 Pensacola Apr 11, May 24, June 21 Pensacola Civic Center 201 E. Gregory St Port Richey Apr 18, May 16, June 20 Days Inn & Suites 10826 US 19 North Sanford Apr 19, May 10, June 7 Springhill Suites Marriott 301 North Towne Road Sarasota Apr 6, May 4, June 1 Hampton Inn 5995 Cattleridge Road St. Augustine Apr 27, May 25, June 29 Holiday Inn Express & Suites 2300 State Road 16 Tallahassee Apr 28, May 26, June 30 Day’s Inn Monroe Street Conf Center 2714 Graves Road Tampa (Spanish Dates*) Apr 12, May 26, June 23 Apr 25, May 23, June 27* Clarion Hotel 2701 E Fowler Ave West Palm Beach Apr 11, May 4, June 13 Holiday Inn Palm Beach Airport 1301 Belvedere Rd Tampa Apr 4, June TBA ServSafe 7-Hour Course (No Examination) 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

Want to reduce business costs?

Upgrade your energy efficiency.

With Progress Energy rebates, you can make more affordable energy-efficiency upgrades to your hotel or restaurant and save on your energy bills.

Following are just a few of the available rebates:

Upgrade

Energy Savings

Rebates*

Lighting

Up to 50%

Up to $5 per light for every fixture replaced

HVAC Recommissioning

Up to 20%

$15 per ton per rooftop unit recommissioned

Packaged Terminal Heat Pump

Up to 40%

$85-$200 per system, depending on size and efficiency

To get the savings started, schedule a free Business Energy Check by calling 1.877.372.8477.

*Other requirements may apply for rebates. Š2011 Progress Energy Florida, Inc.