Florida Restaurant & Lodging

TOP

10 FOOD & LODGING VIOLATIONS

O f f i c i a l P u b l i c at i o n o f t h e F l o r i d a 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

From Carolina- and Kansas-Style to Texas-Inspired Bar-B-Q, Learn the Critical Factors That Mean Success

OCTOBER/NOVEMBER 2012

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F lor i da R estau r a nt & Lo d g i n g A s soci at i on

F rom t h e c h a i r m a n ’ s de sk

Chairman

Bruce Craul

Legendary Inc. & Hospitality Inc., Destin Chairman-Elect

Andrew Reiss

Andrew’s Downtown, Tallahassee Secretary-Treasurer

Jim McManemon, Jr. Ritz-Carlton, Amelia Island

Carlos Molinet

Greater Fort Lauderdale Convention and Visitors Bureau

Mitch Doren City Walk/Universal, Orlando

Matt Halme

Outback Steakhouse Inc., Tampa Immediate Past Chair

Dave Reid

Miller’s Ale House, Jupiter 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

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

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

MEMEs Storms of the Industry

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love acronyms. Our latest new one up here in the Panhandle is MEME. That stands for Media Enhanced Moisture Event. If you don’t know what that means, ask all of the hoteliers and restaurateurs in Walton County. The County Commissioners inflicted a mandatory evacuation for Tropical Storm Isaac, causing all of the hotels to shut down and all of the restaurants to close the week before Labor Day. It is hard to plan for Okaloosa County, the next county to the west, was closer to the storm and closed the schools for one day. what to do when you Advance planning is good, but our industry, as most don’t know if or when everyone knows, requires that you be ready to change you are going to the plan quickly or maybe even reverse the plan. have a “storm.” Storms The biggest threat from Isaac was that many of the come in many forms employees working along the coast would not be able and fashions in our to go north on account of bridge closures due to winds industry. reaching over 45 miles per hour. So the call was made in the interest of safety.

It is hard to plan for what to do when you don’t know if or when you are going to have a storm. Storms come in many forms and fashions in our industry.

We have these MEMEs (see above for definition), we have government that wants to change our health care, our workman’s comp rates, our paid time off (PTO), our permanent pool access means, and just about everything else in our business they need not focus on.

Nevertheless, they do, and you should know that your Association mobilizes every time there is a threat from one of the aforementioned storms.

This September, Carol Dover, our president and CEO, had to travel to Orlando to speak to the Orange County Commissioners and tell them what a negative impact paid sick leave changes would make. Mission accomplished – thanks to the FRLA’s first responders!

Most of us work on a calendar year which means that we are either working on next year’s budgets now or will be soon. This election has impacted our budget.

We might get to November 30th without a MEME but we may still have a storm on our hands that will last for four years.

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.

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– Bruce Craul 2012 Chairman of the Board, Florida Restaurant and Lodging Association

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F lor i da R estau r a nt & Lo d g i n g A s soci at i on

F rom t h e c e o

Championing Critical Pro-Biz Efforts in 2013

T

By Carol B. Dover

he Florida Restaurant and Lodging Association will be championing critical pro-business efforts at both the national and state level in 2013. We need your continued commitment and involvement in making sure our elected officials support business growth policies within the hospitality industry. Make your voice heard. Get to know your elected representatives.

In October, I was named the 2012 Florida State University Dedman School of Hospitality Alumna of the Year. It is a humbling honor. I am thrilled to be a Hospitality Education Ambassador. The degree I received through Dedman has proved an essential foundation throughout my career. I truly believe we can reshape Florida’s economy by giving high school and college students a solid platform to begin their career path in our industry.

The ProStart and LMP programs through the FRLA Educational Foundation are perfect examples of how students can get ahead of the curve and secure applicable job skills before advancing to higher education. The tourism and hospitality industry employs close to one million employees in Florida alone. We must continue to support hospitality education at all levels to ensure our industry flourishes for decades to come.

We will be celebrating the hospitality industry’s finest in January and we hope you will join us!

Mark your calendars for January 2-4, 2013 for our FRLA Winter Board Meeting and Installation Gala. We will be at the incredible Fontainebleau Resort in Miami.

Space is limited, so it’s imperative for you to make your reservation as soon as possible.

This will be a fantastic event that you do not want to miss. We look forward to seeing you there!

Carol B. Dover

Mark your calendars! The FRLA Winter Board Meeting and Installation Gala will be held January 2-4, 2013 at the Fontainebleau Resort in Miami, Florida.

Carol Dover is President and CEO of the Florida Restaurant and Lodging Association.

Dr. Jane Ohlin, Director of the Dedman School of Hospitality, Walt and Carol Dover, FSU President Eric Barron, and Caryn Beck-Dudley, Dean of the FSU Business School. w w w.Res t au ra n t A nd Lodgi ng.com

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contents OCTOBER/NOVEMBER 2012 • WWW.RESTAURANTANDLODGING.COM

25 Fresh from Florida (to the Olympics) Timineri Serves Fresh From Florida Seafood to Athletes at London 2012 Summer Olympic Games.

26 Secrets of Success: PIER 66 For almost five decades, Hyatt Regency Pier Sixty-Six has

stood as a landmark of excellence in Fort Lauderdale.

31 Red, White and Bar-B-Q Interview with John R. Farrish, PhD., author of “Critical Success Factors In Barbecue Restaurants” on the “State of Barbecue” today.

Departments

Chef Justin Timineri (right) with Gold Medalist Jackie Joyner-Kersee. They appeared together in media interviews during the London 6 O CTO B ER / N OV 2012 EM B ER 2012 Olympics where they talked about the importance of healthy eating.

3 5 9 10 11 12 13 14 17 21 22 23 34 35 37 38 39 40 41 43 45 46

From the Chairman’s Desk MEMEs: Storms of the Industry From the CEO Championing Critical Pro-Biz Efforts in 2013 CEO Forecast Gary Brielmayer, Hilton Sandestin Beach Golf Resort & Spa Event Calendar 2012-2013 FRLA Event Calendar RNC FRLA Works It at the Republican National Convention FRLA Photo Highlights Meals of Hope, FRLA Golf, FRLA’s Big Party Member Benefits Anna Maria Oyster Bar Chefs That Sizzle Tim Creehan, Owner, Cuvee Bistro, Great Events, Destin Top 10 Lodging and Food Violations (July 2011 - June 2012) Movers & Shakers Goldich Named New Exec Chef at Miami JW Marriott A La Carte Thompson Moves to National Stage, VIVA Florida 500 Unique Amenities SouthernFare at WaterColor Green Tips Restaurants “Go Green” from Floor to Ceiling Wine Tips Why Sustainability and Organic Practices Matter Health Care Can We Grandfather Our Current Health Care Plan?

The Lease Coach Site Selection Tips Employment Controlling Employment Litigation Costs Membership 2012 Regional Directors Territories Social Media Managing Your Online, Social Media Presence Food Safety Cured Meat Is In: But Is It Safe?

ProStart ProStart’s Field of Greens SafeStaff Food Manager Training & Texting Schedule

Cover photos courtesy of Brians-Bar-B-Que F lor i da R estau r a nt & Lo d g i n g A s soci at i on

“ With Heartland you know.”

“Heartland’s endorsement by the Florida Restaurant & Lodging Association and its ability to save us on fees were key to our decision to switch credit card processors seven years ago. Plus, we value Heartland’s timely payment turnaround.”

David & Elizabeth Gwynn, Proprietors Cypress Restaurant, Tallahassee

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F lor i da R estau r a nt & Lo d g i n g A s soci at i on

F L ORIDA RESTAU RANT & L OD GING ASSOCIATION

forecast Gary Brielmayer Hilton Sandestin Beach Golf Resort and Spa

A

s GM, Brielmayer oversees all areas of the distinguished 598-room property, including its awardwinning spa – Serenity by the sea – and AAA Four Diamond restaurant, Seagar’s Prime Steaks and Seafood, as well as manages approximately 500 employees and 60 directors and managers.

Brielmayer has been a longtime team member of Hilton Sandestin Beach Golf Resort & Spa, having joined the hotel as its director of restaurants in 1998, and then having been promoted to assistant director of Food and Beverage, and later director of Food and Beverage, prior to becoming the manager of Hotel Operations in 2006.

Prior to joining Hilton Sandestin Beach Golf Resort & Spa in 1998, Brielmayer held several restaurant management positions at the hotel. He has also held such positions at South Seas Plantation in Captiva, FL, and at the Hyatt Atlanta Airport in Atlanta.

What do you think will be the biggest industry trend in the first half of 2013?

While the group business has not yet returned to the peak year of 2007, I think we will see the guest outlook strong on the transient side but still weaker on group business for some time. Group business will be heavily swayed by who is elected as President.

Our property is generally a “drive in” destination with guests primarily arriving from Houston, Dallas, Little Rock, Memphis, Nashville and the Carolinas, with Atlanta and New Orleans being our biggest areas that we draw guests from. I think this “drive in” trend will continue for quite some time.

While we were negatively impacted by the oil spill in 2010, we suffered greatly, but have bounced back, thanks, in part, to the marketing dollars spent to encourage travel to the Panhandle and the Destin area. This resurgence in visitors has brought to our resort a lot of fresh faces - first time visitors - which bucks the trend that carried us for many years; prior

Gary Brielmayer, Hilton Sandestin Beach Golf Resort & Spa

to 2010, we had a large amount of repeat guests.

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

It is important that Governor Scott and Florida’s Legislature continue to focus on job growth and increasing tourism to Florida. There is nothing more important to our State than future development of those two issues.

It may sound like a cliché, but with tourism and agriculture being Florida’s number one and number two industries, maybe it is time to create a closer level of cooperation between the two industries by creating a “merger” of some sort with the agriculture industry supporting Florida’s

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Event Calendar 2012-2013

For more information: www.frla.org/events

n FRLA Winter Board Meeting & Installation Gala Wednesday–Friday, January 2-4, 2013 Fontainebleau Resort, Miami, FL n FRLA Marketing Summit February 5, 2013 – Clearwater, FL n FRLA Legislative Days March 13, 2013 FRLA Headquarters – Tallahassee n FRLA Summer Board Meeting June 10-12, 2013 – Boca Raton Beach Club

CEO For e c a s t hotels and resorts for large group business and Florida’s hotels and resorts supporting local agriculture by really growing the “buy local” initiative, utilizing local agricultural products in Florida hotel food outlets to purchase products and create awareness of Florida’s agricultural industry. These industries should work together to stimulate one another.

for our rights, keep us informed, not only in the area of governmental relations, but in what is happening in the industry. FRLA helps to inform us and rally us as needed to support or oppose an issue that may impact our operation’s well-being.

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

The economic downturn in 2008 really changed our business and our business strategy. Where we were 60% group business and 40% transient guests, we are now very different, so our strategy has changed to reflect this dynamic.

While we used to cater to large corporations and corporate events, we now have increased our special event – wedding – and transient guest business to support this change. Weddings and transient guests have pushed up the service bar for us.

Our level of service to the individual is excellent, and it should be. When guests are paying for memories of a lifetime or a personal vacation, they expect a high level of service, and they are getting it in our operation.

n FRLA Trade Show September 22-24, 2013 Orange County Convention Center – Orlando

Besides “location, location, location”, the Hilton Sandestin Beach Golf Resort & Spa is the only large full-service resort on the beach in the Panhandle and training is the single greatest factor in the success of this property.

Properties must be willing to invest in their associates … be willing to train someone with a great personality versus hiring someone with a lot of experience, but missing the personality that so characterizes a successful operation.

n FRLA Fall Board Meeting Tentative: September 22-24, 2013 Orange County Convention Center - Orlando

How has participation in FRLA positively affected your business?

n FRLA Big Party September 23, 2013 BB King’s Blues Club – Pointe Orlando

Every day FRLA is looking out for the best interests of the hospitality industry. They fight

n FRLA Wild & Crazy Fishing Tournament Summer, 2013 n FRLA Operations Summit July 2013 – Tampa Bay n NRA/FRLA Bob Leonard Golf Classic September 25, 2013 ChampionsGate – Orlando

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

F lor i da R estau r a nt & Lo d g i n g A s soci at i on

RE PU BL ICAN NATIONA L CON V ENTION

FRLA Works It at the RNC! With the Republican National Convention in Tampa, FRLA was able to spend some time with party operatives, elected officials and friends.

Monesia Brown and Andy Palmer of the Metz Law Firm, Carol Dover, Congressional Candidate Ron DeSantis, Richard Turner

Carol Dover, John McReynolds, Richard Turner

Congressman Steve Southerland and Richard Turner

Governor and 2012 Republican Presidential Candidate Mitt Romney at the conclusion of his Convention acceptance speech.

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F lor i da R estau r a nt & Lo d g i n g  

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MEA L S OF HOPE

The FRLA Broward Chapter team showing off

(above) Meals of Hope Chair, Dave Reid, Miller’s Ale House with FRLA Chairman, Bruce Craul, Legendary Inc. (above, right) NRA’s Paul Hineman, Steven Howarth, and Kenneth Walters.

The Rosen Hotels team packing away!

Orlando Magic Community ambassador Nick Anderson with Dave Reid, Miller’s Ale House, FRLA Chairman, Bruce Craul, Legendary Inc., Dan Murphy, FRLA and the Orlando Magic Cheerleaders

We did it! We packed 103,488 meals!

The Fastest Packers Winners – Ale House (Team #2).

Best Dressed team – Tijuana Flats.

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The UnitedHealthcare team before packing.

F lor i da R estau r a nt & Lo d g i n g A s soci at i on

MEM BER BENE F ITS

Anna Maria Oyster Bar FR&L Magazine asked John Horne of the Anna Maria Oyster Bar, What do you feel are the benefits of being a member of FRLA? “Running three independent seafood restaurants in Bradenton with a fabulous staff of 232 long-term employees, I don’t always have the time to keep up with issues that affect my industry. Being a member of the FRLA allows me to concentrate more on my guests’ experiences and less on what our Local, State and Federal bureaucracies are doing that could possibly (probably) affect me drastically.I rely on hearing from FRLA in Tallahassee about what is going on, and I rely on them to listen to me on what I see as areas that need to be concentrated on in order to ease the load for the restaurant owner.

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The Association is a “two-way” street. It has always been a great resource for me to get information; FRLA leadership listens to industry members with regards to what we need to see in the way of help for licensing, enforcement and rulings.

I’ve been fortunate to be on the FRLA State Board for the last few years and have seen this first-hand.

I have seen my local representatives in Tallahassee and have seen the admiration they have for our organization and Carol Dover in particular.they all are in agreement that she only fights for what is right and in our industry’s best interest.

It is amazing to me how much the FRLA does for us, and frequently we don’t even realize they have saved us a fortune in red tape and unnecessary legislation. They always have our backs.”

John Horne

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FR L A G OL F TOU RNAMENT

(above) Robin Sorenson, Firehouse Subs with Harry Price, Coca-Cola Refreshments. (left) BB Kings players Josh and Curtis with John and Scott Bowlin, John Horne, Darryl Weaver from Anna Maria Oyster Bar.

The Infinite Energy team: Brad Gamble and Michael Roache with Dave Hadleman, Twin Peaks Restaurants and Doug Gehret from Hilton Orlando.

Nick Vojonovic & Percy Rosemurgy, Little Greek Restaurant with Roger Earnheart, Hormel and Bill Uradnik, Beef ‘O’ Brady’s.

(above) Toby Sullivan, CSC with Bart Vig and Jay Holdren on the Cracker Barrel team.

(above) Mitch Doren & Mike Hughes Universal Studios Orlando with Michael Cantrell & Michael Drierm, Coca-cola.

(right) The McNeilly Communications winning team.

(right) The Island Oasis winning team.

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F lor i da R estau r a nt & Lo d g i n g A s soci at i on

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F lor i da R estau r a nt & Lo d g i n g  

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FR L A BIG PART Y

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F lor i da R estau r a nt & Lo d g i n g A s soci at i on

TOP 10 Every year, DBPR’s Division of Hotels and Restaurants submits an Annual Report to the Governor and the Florida Legislative leaders. For the year July 1, 2011 to June 30, 2012, the following are the Top 10 Lodging Violations and the Top 10 Food Violations observed by inspectors during routine inspections of licensed lodging and food service establishments. The Annual Report summarizes the Division’s activities for the preceding year.

10000 8000 6000 4000 2000

Food Violations 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

18

04

02

01

12

32

38

08A

19

0

13

Premises Maintained (25) Garbage and Refuse Disposal (26) Building Repair (13) Plumbing (19) Current License Displayed (38) Balcony, Railing Safety (12) Fire Extinguishers (01) Fire Hazards (02) Smoke Detectors (04) Sanitation: Household Furnishings (18)

25

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

26

Lodging Violations

80000

Food Contact Surfaces Clean and Sanitized (22) Food Protection (08A) Restrooms Clean (32) Food Container Labeling (02) Non-food Contact Surfaces Clean(23) Food Contact Surfaces Designed (14) Walls and Ceilings (37) Hand Washing (12A)* Cold food at proper temperature (03A) Floors (36)

70000 60000 50000 40000 30000 20000 10000 0

22

02

23

14

37

12A 03A

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Mark your calendar for next year’s BIG PARTY at BB King’s – September 23, 2013

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Tim Creehan

Owner, Cuvee Bistro, Grill Plus® Instant Marinade and Great Events Center Destin, Florida

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s the owner of Destin Florida’s Cuvee Bistro restaurant, Grill Plus® Instant Marinade, and the Great Events Center, Chef Tim Creehan is living the dream. Born in Hartford, Connecticut, and spending most of his childhood and young adult life in Baton Rouge, Louisiana, he discovered his calling at a very young age.

Creehan’s impressive career in the culinary arts began at Steak & Ale in Baton Rouge when he was only 14 years old. Two years later, the pursuit of excellence led him to serve as Executive Chef at Joey’s. Studying under Executive Chef Philippe Parola and then working side-by-side with John Folse, he progressed to the position of Executive Chef at Lafitte’s Landing in Donaldsonville, Louisiana at the ripe age of 19.

In 1998, Creehan opened Beach Walk, which has since relocated to the Henderson Park Inn. Prior to establishing Beach Walk, Creehan served as Executive Chef and founding partner of Destin’s award winning Marina Café for ten years. In 2007, he reopened Copper Grill, and soon after, Bluz Grill & Bar. In 1992, The American Culinary Foundation named Chef Creehan as one of the “youngest and most accomplished Certified Executive Chefs in the United States.” In 1999, Cooking Light’s Grandstand ’99 selected Creehan as “one of five chefs in the United States to be honored as a Shining Star Chef.” In early 2004, Creehan was selected as one of five “Celebrated Chefs” to represent the National Pork Council at various events nationwide. Not surprisingly, he has been voted Best Chef on the Emerald Coast six years in a row, paving the way for various upscale catering gigs via his Great Events Center in Miramar Beach, including the Sea Ray Yacht 50th Anniversary show, and the wedding reception of recording artists Amy Grant and Vince Gill. In May of 2010, Creehan reopened another local hotspot as Cuvee Bistro in Destin, which has since won numerous awards, including a 2011 Wine Spectator Award of Excellence.

Creehan is also a published author of three cookbooks: “Flavors of the Gulf Coast” (1992), “Simple Cuisine” (2004), and “Exceptional Taste, Tales & Recipes” (2010). Creehan’s award-winning recipes have been featured on Emeril Lagasse’s TV show and in publications such as Sysco’s Menus Today, Restaurant Business, Cheers, Florida Living, Cooking Light, Sea Ray Living, Ford Times and Bon Appetit.

Commonly dubbed Destin’s own “celebrity chef”, Creehan regularly appears on various television shows, including as host of the Emerald Coast Chefs series. He’s also personally cooked for a bunch of high profile celebrities, including Bruce Willis, Jessica Simpson, Rachel Hunter, Debra Winger, Cybill Shepherd, Timothy Hutton, and Jerry Jones.

Tim has instructed middle school students in the All Kinds of Art Culinary program and donated his time, food and talents for many charitable organizations such as Alzheimer’s Family Services, Inc., SOS, the American Heart Association and the American Cancer Society, to name a few. Tim’s unfaltering energy and passion for the culinary arts along with his natural teaching talents are manifest in his cooking classes, his vanguard dining experiences, and the high esteem his peers hold for him.

HotChef?

Are You Considered Among 2012 Florida’s Hottest Chefs?

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Chef Tim Creehan

Tim Creehan lives in Destin, Florida where he enjoys sailing and exploring the journey of simplifying his life and his career.

Do your Louisiana roots influence your cooking style?

Absolutely! There was no better place in the world to grow and become a chef. Louisiana is America’s only authentic cuisine and the seafood products are amazing.

Please describe some of your most popular recipes.

I have more than 900 original recipes including Smoked Tomato Soup, Seared Yellowfin Tuna, and Sea Bass with Mushroom Broth. I like the simple ones that are easy to execute, yet the results are just perfect.

Chef, you have been affiliated with many of the Destin area’s great restaurants -- Beach Walk, Marina Café, Copper Grill, Bluz Grill & Bar. How does the Emerald Coast inspire you?

I love the water and the community. Great food defines and identifies a community, so adding to that identity inspires me every day.

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

People fall in love with a dish, and they want to come back to share that experience with family and friends. If it’s not the same, they’re disappointed. I think people know when they dine with me, they’re getting the highest quality made-from-scratch

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 susie@mckinleyhome.com. Please include a brief explanation of why your submission should be considered one of the hottest chefs in Florida. BeF lor surei datoRinclude restaurant and contact estau r a nt & Lo d g i n g A s soci at i on information. Submissions will be featured in FR&L Magazine as Chefs That Sizzle!

Personal Chef to Jerry Jones, Owner of Dallas Cowboys product, so for me, consistency and sourcing the highest quality product is the “sizzle” standard.

Your list of awards and accolades over the last 12 or so years is impressive – DiRoNA, Wine Spectator, Golden Spoon, Bon Appetit, Cooking Light, TripAdvisor.

How do you continue to develop unique and successful operations that that appeal to diners?

I’m driven by being the best. I’m always committed to excellence. It’s in my blood; it’s part of my DNA, so it comes easy to me. It’s a tricky balance in business as many operators are so focused on saving money and looking for the best deals that they lose sight; it’s not always about the money. There is an immeasurable feel in a great establishment, and I think I have a feel for finding that.

Is it a lot of fun cooking for highprofile celebrities like Bruce Willis, Jessica Simpson, Amy Grant, Vince Gill, Rachel Hunter, Debra Winger,

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eyond successfully tackling Northwest Florida’s culinary gridiron, Destin’s celebrity Chef Tim Creehan also serves as personal chef to Dallas Cowboys owner Jerry Jones during his frequent visits to the Emerald Coast.

For Creehan, the result of the decadelong relationship between these two consummate professionals is nothing short of a game changing touchdown.

“Working for Gene and Jerry Jones has been one of the most rewarding experiences of my life,” Creehan says. “They treat you Chef Tim Creehan with Dallas like family, and that makes the work fun.

Cowboys owner Jerry Jones.

We have shared almost ten years together watching their children and grandchildren grow up. Spending most holidays together has created a real trust and loyalty.”

In gratitude, Jones recently hosted Creehan’s family and business partners at Cowboys stadium for the Kenny Chesney and Tim Mcgraw Brothers of the Sun Tour.

“Tim has really become a special friend to our family over the past few years,” said Dallas Cowboys owner Jerry Jones. “Tim is first class on many levels, but his easy going personality and fun loving approach to his craft are what we enjoy just as much as his meals. “

Cybill Shepherd, Timothy Hutton, Jerry Jones, Matthew Broderick, Danny Glover and Alan Rickman,

just to name a few?

It is, and I have been honored to do it for so many. The best part is that they are gracious simple people who want to enjoy a great experi-

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ence with their families, just like we all do.

Please tell our readers about your creation – Grill Plus®

Grill Plus® is a patented instant marinade and cooking sauce suitable for seasoning, grilling, sautéing, baking, broiling, stir-fry and frying.

A non-stick coating I invented in 1997, it contains no trans-fat, carbs, or gluten, and it has low sodium and sugar levels, making it 60% lower in fat content than traditional marinades.

At just pennies per portion, it is extremely cost effective. Grill Plus® currently comes in four flavors, and enjoys regional growth in both the retail and food service industries.

Tell us about your catering venue, Cuvee Catering

We have a wonderful medium sized venue perfect for up to 100 guests. What makes it so special and unique is that it was converted

from a custom home, so it’s an event center that doesn’t feel institutional or hotel-resort style.

It’s a very comfortable multi-functional facility encompassing over 5,000 square feet, including a 2,000 square foot poolside deck. It also features two fully functional kitchens furnished with cutting edge technology from DCS by Fisher & Paykel, and integrated HD multimedia capability with a 100” big screen. Cuvee Catering offers award-winning cuisine and world class catering services onsite, in Destin or anywhere in the world.

Word on “the street” is you cook for the Dallas Cowboys family.

Can you tell our readers about that experience?

I have been honored to cook for them in Destin for ten years now. It has been a great experience, and we have enjoyed the relationship with the Jones family. They have been the

Sued for Slip & Fall?

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best celebrity client I have ever worked with and they are a first-class American family. Destin is very fortunate to have them as part of our community.

What dish have you created which is your favorite to eat?

My version of the Creole staple, crawfish étouffée.

I read you participate with other chefs on the Asian Carp Invasion Solution. Please explain to our readers what this is and how to help.

Philippe Parola is my mentor and he is leading the country in facing a major threat to our waterways: the Asian carp, which isn’t common carp or a bottom feeder. It’s a plankton feeder with a very clean meat, but they are taking over the fresh water ways at an alarming rate, and it’s believed they can adapt to brackish waters as well.

They can grow to over 20 pounds and leap many feet out of the water when motors are present, sometimes injuring boaters or even worse. These fish have been overlooked as a food source because of their bone structure, not the quality of the meat, which resembles crabmeat after it’s been cleaned and steamed.

If we can harvest these fish, we can put fisherman and plant operators to work, but most importantly we can provide a low-cost highquality fish to a global market which is struggling to sustain affordable seafood. Please support legislation and awareness of this issue that is dramatically impacting our waterways.

To what do you attribute your success in the culinary world?

My success in the culinary world is due to an unending passion for great food and wine, and a philosophy that you can constantly learn more about food every day of your life. I rarely prepare anything the same way twice when experimenting with dishes, as I’m always looking to improve my technique.

I think the fact that I believe something can always be better, steers me clear of complacency and drives me toward a bar that is constantly being raised.

Any other interesting tidbits about your recent trip to Dallas or anything else on horizon?

Being hosted by the Jones family at the Brothers of the Sun tour was a once in a lifetime experience that I will cherish forever.

F lor i da R estau r a nt & Lo d g i n g A s soci at i on

Mov e r s & Sh a k e r s

Goldich Named New Executive Chef at Miami’s JW Marriott

“We Put Your Family in Our Family Medicine” At PATIENTS FIRST, we believe family medicine and urgent care can be provided within the same atmosphere. Every service we provide strives toward providing the Tallahassee community with quality, long-term patient care for your entire family. Sometimes you just can’t wait for an appointment, and walk-in urgent care services are always available. Visit PatientsFirst.com today for a complete list of our seven convenient locations, including our night and weekend hours.

BEST FAMILY PRACTICE

Thank You Tallahassee for Voting PATIENTS FIRST as Best Family Practice.

‘BEST OF’ 2012: YOUR TOP 100 SELECTIONS REVEALED

Epicurian-in-Chief For 40 Years, Restaurateur Andy Reiss Has Helped Us Celebrate the Times of Our Lives

» ANDY REISS » THE BEACH

We Welcome Dr. Gina Hope Appointments Available: Family Medicine Patients When You Need A Doctor, Not An Appointment!

Family Medicine • Urgent Care 7 Convenient Locations TALLAHASSEEMAGAZINE.COM

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FR L A news

BEST OF TALLAHASSEE

The Orlando Business Journal is reporting that Florida is ranking seventh in an increase of hospitality and leisure jobs and that industry employment is on the upswing. “The Sunshine State had 968,700 hospitality jobs as of August 2012, up 13,900 from 954,800 jobs in August 2011, according to a new On Numbers analysis of U.S. Bureau of Labor Statistics data.” Further, “…an increase in employment is considered a sign that Americans are enjoying a rise in discretionary income, On Numbers reports…”

Geoff Luebkemann

SEP-OCT 2012

Florida 7th in Hospitality Job Increase

In September 2012, Geoff Luebkemann, Vice President of Education and Training with FRLA, was elected to chair the FSFDAC. As Chairman, he will hold the office for two years.

The Advisory Council is a statutory body created to serve “… as a forum for presenting, investigating, and evaluating issues of current importance to the assurance of a safe and secure food supply to the citizens of Florida…” The Council has been in existence for nearly ten years and since its inception has worked on projects ranging from food defense awareness, handwashing for kids, cottage foods legislation, oyster safety issues and small farms. The Council is supported by the Federal Food and Drug Administration and the Florida Department of Agriculture and Consumer Services.

TALLAHASSEE MAGAZINE

The JW Marriott Hotel Miami has named Chef Daniel Goldich as the new executive chef of the hotel. In his newly appointed role, Chef Goldich will be in charge of menu planning and development at the hotel’s restaurants, as well as banquets and special events. This includes Chef Daniel Goldich his culinary stewardship of the hotel’s ultra-exclusive Trapiche Room, which seats only 20 and is celebrated as one of Miami’s elite dining destinations.

Prior to joining the JW Marriott Miami, Goldich served as executive chef at Pelagia Trattoria, located at the Renaissance Tampa International Plaza Hotel. He also served as Sous Chef at the Five Star, Five Diamond St. Regis Monarch Beach Resort and Spa in Dana Point, California. Chef Goldich obtained his culinary training at the renowned Academy of Culinary Arts in Atlantic City. After graduating in 1999, he moved to Chambery in southeastern France, where he worked at the Michelin-starred L’Essentiel.

“We are excited to welcome Daniel Goldich as the newest member of our team,” said the hotel’s General Manager, Florencia Rotemberg.

“Chef Goldich’s accomplishments in the culinary arts make him an asset to the JW Marriott Hotel Miami and the high level culinary experience we provide to our guests.”

Luebkemann Elected to Chair Florida Food Safety and Food Defense Advisory Council

3258 North Monroe St (850) 562-2010 • 8am-6pm (Mon-Fri)

www.PatientsFirst.com 12TM_SO_PatientsFirst_Full.indd 1

7/24/12 4:46 PM

TallahasseeMagazine.com $3.95

+

FSU QBs: Where Are They Now?

Food Trucks Offer Gourmet on the Go

The Peaceful Pleasures of Paddling

They Help Create a Better Cascades Park

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Chef Greg Richie and FRLA Press Secretary, Lauren Searcy, enjoy FRLA’s Trade Show.

Florida Chefs Cook at the James Beard House’s Sunshine State Celebration On October 10, 2012, Florida Chefs, Gregory Richie of Emeril’s Tchoup Chop, Kevin Fonzo of K Restaurant and Hari Pulapaka of Cress Restaurant cooked at the James Beard House to highlight all of the culinary things that are happening in Florida – great restaurants, great chefs, great seafood, produce and other locally-sourced products.

8/16/12 3:03 PM

Andy Reiss Is Celebrating!

Incoming FRLA Chairman of the Board, Andy Reiss, is celebrating 40 years as a “restaurant guy”.

Congratulations Andy!

For the full story, check out Tallahassee Magazine at www. tallahasseemagazine.com or www.tallahasseemagazine.com/ September-October-2012/40Years-With-Andy/

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A L a C a rt e President/CEO of VISIT FLORIDA

Thompson Moves To National Stage

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hris Thompson, President and CEO of VISIT FLORIDA announced he has been appointed as President and CEO of Brand USA effective November 1, 2012. Thompson led VISIT FLORIDA for three years and in that role tirelessly worked to promote Florida tourism.

Governor Rick Scott remarked “Tourism is directly linked to Florida’s employment situation: for every 85 tourists that visit Florida, another job is created.

Every dollar the state invests in tourism advertising returns more than $11 to the state in tourism-related taxes within 60 to 90 days of the campaign’s end.”

Governor Scott also noted “…under Thompson’s leadership at VISIT FLORIDA, Florida welcomed a record 87.3 million visitors, and we are on pace for another record-breaking year. In his three years as the head of VISIT FLORIDA, Chris has proven to be a strong organizational leader and coalition builder.

His expertise in fiscal responsibility, his ability to work well with government stakeholders and his keen understanding of the transparency required in a public-private partnership have made VISIT FLORIDA a model for destination marketing organizations worldwide.

His appointment to lead Brand USA is a direct reflection on the success of VISIT FLORIDA and will provide a tremendous opportunity to project those achievements onto a national stage….”

Top Food Trends Appetizers*

1. Vegetables / Vegetarian Appetizers 2. Ethnic / Street Food-Inspired Appetizers (e.g. Tempura, Taquitos, Kabobs) 3. Charcuterie Plates / Samples 4. Amuse-Bouche / Bite-Size Hors D’oeuvres 5. Warm Appetizers Salad

Ethnic Cuisines and Flavors*

1. Ethnic fusion cuisine 2. Peruvian cuisine 3. Regional ethnic cuisine 4. Cuban cuisine 5. Southeast Asian cuisine (e.g., Thai, Vietnamese, Malaysian) *Source: National Restaurant Association, “What’s Hot in 2012” Chef Survey, 2011

Peace, Love, BarBQ Peace, Love and Barbeque – Recipes, Secrets, Tall Tales and Outright Lies From the Legend of Barbecue by Mike Mills and Amy Mills is a James Beard nominated book and a great read for anyone interested in becoming a barbecue pitmaster or is just interested in barbecue. It introduces the reader to the legendary pitmasters, talks about barbecue and the barbecue tour, and shares sought after recipes. Read it! You’ll love it!

RNC Food Safety Task Force

Food Safety at the RNC

Planning began for the RNC 18 months prior to August 2012 event Lead Federal Agency United States Secret Service Lead State Agency DBPR Number of Federal and State Agencies involved 5: USSS, FDA, USDA, DBPR and FDACS Number of Pre-Convention Inspections Conducted by Food Safety Task Force 2,100 Number of Safely Prepared Meals the Food Safety Task Force Oversaw 250,000 Event Was Managed Using The Incident Command System (ICS) developed for the fire service and utilized by emergency management worldwide.

Cool Web Pages Hilton’s New Hotel Website Hilton recently revised the web site for their ten hotel brands, and it looks great! The web page compiles all of the Hilton brand hotels. If you want to search by city, you can do that and every Hilton brand is represented. In addition to convenient search capabilities for the business traveler, it is easy to have some fun too! Hilton brand resorts have their own tab on the web site, and you can browse beautiful spots in Florida and around the world.

Visit www.hilton.com to see for yourself.

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The State Emergency Response Team (SERT) Emergency Management

S

CY

ME Did you know the Florida State Emergency TE E RGEN TA FLORIDA Response Team has 18 branches? The ‘Business and Industry’ Emergency Support Function (ESF) number 18 comes together to work as one synES M PO NSE TEA chronized entity during disaster preparations and recovery. ESF 18 specifically coordinates with the private sector to help secure necessary supplies and distribute to affected areas after a storm. If you are an FRLA member and believe your business could offer food, shelter, or other support after a storm, please contact Geoff Luebkemann at GLuebkemann@frla.org.

R

Celebrating Florida’s Long, Rich History

By Andy McLeod

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ith each passing day, Florida gets closer to 2013 … and its 500th birthday! Beginning on January 1 (in fact, for a good bit of this year … ), we’re marking across our state the five centuries since Spanish explorer Ponce de León landed on our shores and proclaimed this “La Florida,” back in 1513.

No other place in the continental US possesses 500 years of recorded history, and among the many groups involved in this commemoration, two – VISIT FLORIDA and the Florida Humanities Council – are working particularly actively to heighten the importance of our 500th statewide.

VISIT FLORIDA (www.visitflorida.com) sees the 500th as a fabulous opportunity to demonstrate the cultural allure of Florida that complements our world-class theme parks and beaches. Meeting at the Governor’s Tourism Conference in September in Orlando, VISIT FLORIDA announced initiatives including: • • • • •

The February 2013 edition of Florida Travel & Life will be dedicated to the 500th.

A special Florida supplement in the national American Heritage magazine will appear early next year.

The “Viva Florida 500 Insider,” a VISIT FLORIDA blogauthored by Patricia Pena, is focusing solely on the anniversary.

A VISIT FLORIDA marketing trip to Madrid will occur in February in 2013.

The “VIVA Florida Sweepstakes” will offer special vacation packages for each of 50 weeks in 2013.

The Humanities Council (www.floridahumanities.org), the educational and history nonprofit, stresses that 2013 is a commemoration that should be used to educate Floridians and visitors alike about our long, rich history before and after 1513. Among other activities, the Council will: • • •

Sponsor scholar-led historical tours to Madrid and other Spanish cites, beginning in October 2013, with others coming in 2013.

Unveil a new on-line curriculum to help teachers in the classroom in teaching Florida history and integrating Florida’s past into existing courses such as US History and Geography.

Bring “living history” performances and speakers to communities around Florida to entertain and inform audiences about our past.

Andy McLeod is the Coordinator for “Viva Florida 500,” Florida Humanities Council. w w w.Res t au ra n t A nd Lodgi ng.com

U n iqu e A m e n i t i e s

SouthernFare at WaterColor

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aterColor Inn and Resort on 30-A in South Walton Beach, Florida, welcomes Fall guests with a celebration of the Season.

SouthernFare is a series of dinners celebrating the WaterColor Inn’s Tenth Anniversary, each a unique dining opportunity. “We all love to eat and sample new dishes,” said Jennifer Williams, WaterColor Inn & Resort’s Sales & Marketing Director.

“So, what better way to celebrate our anniversary than by inviting guests to dinner over the next four months?”

In addition to SouthernFare, the WaterColor Inn and Resort is hosting the 12th Annual MountainFilm on tour, a film festival geared to “adventure, life lessons and environmental messages.”

MountainFilm is held in an outdoor setting at the Resort. Guests bring chairs, blankets and are offered dinner, appetizers, beverages and s’mores for the entire family.

The WaterColor Inn and Resort also offers a private bonfire for guests who are interested in entertaining friends and family. Beach bonfires are hosted by WaterColor staff with s’mores and seating for 25.

Arrangements are made with the Resort directly for this amenity.

In addition to the celebration of Fall, the WaterColor Inn & Resort has award-winning dining at Fish Out of Water, a full service spa, Kids Camp, golf, tennis, biking, kayaking and fishing.

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A L A CARTE

One More Reason FBI’s Are Down In Florida With developments and changes in technology, Pasteurized Shell Eggs are now available in both retail and foodservice. Pasteurized Shell Eggs taste great and can be used for customer favorites like Hollandaise Sauce, eggs cooked to order and Caesar salad dressing. Pasteurized Shell Eggs are available to reduce the risk of Salmonella in regular shell eggs. There are a variety of brands available. To learn more about this product and regulations pertaining to shell eggs visit www. safeeggs.com.

RCS Update The RCS office has moved from Winter Park to Tallahassee. Christy Crump has taken over the day-to-day operations of RCS overseeing client contracts, servicing, training, and regional manager activities. Julianna Nichols is RCS’s operations coordinator and is responsible for maintaining client records and processing regional manager schedules and paperwork. Please contact RCS at 877-537-9863 if we can be of service.

In Passing

Visionary Developer and Restaurateur

Tony Goldman Tony Goldman, the visionary who redeveloped SoHo, South Beach and Wynwood died at age 68 in September 2012. Goldman was the founder of Goldman Properties which “transformed” Miami Beach into a world-class destination. Starting in 1985, Goldman bought one Ocean Drive SoBe property per month for eighteen months in a massive urban revitalization project. In doing this, he saved many Art Deco properties from demolition and initiated the renaissance of Miami Beach.

Mr. Goldman also led the “charge” against the Destination Resort Casino effort in the 2012 Legislative Session.

Goldman is also known for revamping Wynwood, Miami’s Warehouse District through buying older properties and re-establishing them and installing Wynwood Walls, a permanent graffiti exhibition.

Among Goldman’s successes are restaurants Wynwood Kitchen and Bar and Joey’s.

Goldman’s success began in the 1980s; he bought 18 rundown properties in New York’s SoHo neighborhood and the rest is history.

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Chef Justin Timineri preparing his Crispy Pan-Seared Swordfish for athletes.

FRESH FROM FLORIDA Timineri Served Fresh From Florida Seafood to Athletes at London 2012 Summer Olympic Games U.S. Olympic Athletes Enjoy Benefits of Florida Gulf Seafood at 2012 Summer Olympics Games

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n between competitions, athletes of the U.S. Olympic team refueled with Fresh From Florida seafood at the 2012 Summer Olympic Games in London. Florida Chef Justin Timineri of the Florida Department of Agriculture and Consumer Services was in London for the 2012 Olympic Games, serving Fresh From Florida seafood to members of the U.S. Olympic team as part of BP’s “Spirit of the Gulf” initiative.

“Florida Gulf seafood not only tastes good, but is also proven to have many health benefits,” said Chef Timineri. “Even the greatest athletes in the world – the members of the U.S. Olympic team – enjoyed the benefits of consuming Florida Gulf seafood as they competed in the 2012 Olympics in London.”

Chef Timineri prepared and served Crispy Pan Seared Florida Gulf Swordfish and Florida Firecracker Corn Relish at two events hosted by BP, where more than 1,000 attendees, including U.S. Olympic athletes, their families and their friends, gathered to celebrate Team USA. For more information about Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services, visit www.

FreshFromFlorida.com.

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Secrets of Success

Pier

Ft. Lauderdale

In September, FR&L Editor Susie McKinley had an opportunity to visit with Ben Johnson of the Hyatt Regency Pier Sixty-Six to talk about the legendary property.

For almost to five decades, Hyatt Regency Pier Sixty-Six has stood as a landmark of excellence in Fort Lauderdale. Today it is renowned among yachtsmen and world travelers as a premier resort-style hotel and marina. A unique style of luxurious accommodations and continuous attention to excellent standards of service are the key ingredients responsible for this grand reputation.

In 1950, Phillips Petroleum purchased 22 acres of swamp for the purpose of establishing a full-service gas station for watercraft. Soon after, a luxury marina facility and yacht club were developed by Philips Petroleum. In 1957, Philips Petroleum opened the 100-room Pier Sixty-Six hotel and eventually added a nine-hole executive golf course. Today this section is known as the west lanai building.

Please explain to FR&L readers about the history of the Pier. Do you know what the vision was for this property?

A South Florida landmark for almost five decades, the Hyatt Regency Pier SixtySix was built to offer top levels of service and standards. Situated in the heart of Fort Lauderdale, the hotel is a 22-acre meeting and vacation paradise that is home to Spa 66, the celebrated European Health & Beauty Spa; an impressive full-service, 127-slip marina; and the famed Pier Top.

Guest demand facilitated the building of the hotel tower, which was completed in 1965.

The 17-story structure was an architectural and engineering mid-century masterpiece of its time and dominated the Fort Lauderdale skyline. The “timeless crown” on top of the tower became one of the most famous and majestic cocktail lounges in South Florida, offering guests breathtaking views as the floor slowly circulated at a rate of one revolution every 66 minutes. Years later in 2006, The Pier Top was redesigned and reopened as an unparalleled, premium space for special events and executive meetings.

The existing hotel and marina complex was further enhanced in 1987 with the addition of the east lanai building, consisting of 132 waterway and garden/pool guestrooms and suites.

In keeping with the lush, tropical environment of South Florida, the central grounds were landscaped into an oasis, complete with cascading waterfalls and geometrically shaped pools with inviting crystal blue water.

Guests particularly enjoy the swirling currents within the oversized hydrotherapy pool, which comfortably accommodates 40 people.

Visitors can stroll along the winding paths surrounded by some of the most beautiful of South Florida’s flowers, plants and trees.

The Panorama Ballroom consisting of 5,900 square feet of banquet and meeting space was added in 1987. Planned functions for any special occasion, accommodating up to as many as 600 people, are served in grand style. Inside the 17-story tower, the Crystal

Photos courtesy Pier 66

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Ballroom, the hotel’s Grand Ballroom, accommodates groups up to 900 people.

In January of 1989, Spa 66, a full service European Health and Beauty Spa for the use by hotel, marina and local membership guests, was opened. The spa includes a full-service beauty salon, whirlpools, steam and sauna facilities.

The many services offered in Spa 66 include facials, loofah scrubs, herbal wraps, massage therapy and health/exercise counseling and instruction.

In December of 1996, Boca Resorts, Inc. acquired the Hyatt Regency Pier Sixty-Six. Boca Resorts, Inc. owned and operated luxury resort, entertainment and recreation enterprises with facilities in Fort Lauderdale, Sunrise, Boca w w w.Res t au ra n t A nd Lodgi ng.com

Raton, Davie, Miami and Naples, Florida.

In December of 2004, The Blackstone Group acquired the property and has since maintained the affiliation with Hyatt Hotels and Resorts.

In October of 2006, the hotel’s guest rooms and pool oasis received a multi-million dollar renovation, which included mixes of soft and hard goods.

In December of 2008 an additional 20+ million dollars was reinvested in the hotel’s function spaces and guest public areas to reflect a beautiful modernization of the sophisticated local icon.

Again in August of 2012, Spa 66 received a full renovation to better offer hotel, marina and local guests pampered retreat experiences.

What makes Pier 66 unique from all of the fabulous properties in your area?

With 22-acres of amenities and an intimate size hotel, Hyatt Regency Pier Sixty-Six offers guests a true escape from their daily routine, while being surrounded by the excitement of Fort Lauderdale and south Florida’s bustling metro area...just close enough to dip your toe and then return to the serenity behind the curtain.

What are your signature amenities?

The inclusive retreat atmosphere is a unique Fort Lauderdale attribute to Hyatt Regency Pier Sixty-Six. Guests are able to access all that Fort Lauderdale has to offer from our F lor i da R estau r a nt & Lo d g i n g

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with Pier Sixty-Six remained the same – comfortable and casually sophisticated.

Has the resort revised its employee training and/or policies over the years to accommodate guests?

front door. Whether it’s hopping on the WaterTaxi, catching the Sun Trolley to another part of the city, renting a boat for a day of fishing or scuba diving, or simply peddling their way from one place to another on one of our available bicycles for rent; it’s all at their finger tips. Of course, if that’s all too much effort, guests can lounge by one of our three pools, have a meal or a cocktail at one of the five restaurant options, take in a game of tennis on the clay tennis courts, treat themselves to a massage or mani/pedi at Spa 66, or of course, just stay in and watch a movie with room service.

Pier 66’s Marina is known around the world for the famous yachts that dock at the Marina. Please describe why yachtsmen want to spend some time at the Pier.

Pier Sixty-Six is known around the world as the Fort Lauderdale marina to tie-up and stock up. With our premier location at the Port Everglades inlet and immediate access the Atlantic Ocean, we’ve got it all. Whether you’re looking for easy access to supplies or a close locale for moving around the south Florida area, Pier Sixty-Six is your choice.

Additionally, marina guests have full access to the hotel’s amenities and restaurants, including on-yacht room service.

Pier 66 is known for its pools. Please describe the Pool Complex.

In 2006, the hotel decided to invest significant resources to ensure guests continue to experience the tranquility of our resort-style property. Our Tropical Garden Pool Oasis guest rooms overlook two full-size swimming

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pools with waterfalls and swaying palm trees, a 40 person hydrotherapy whirlpool and personal cabanas all surrounded by lush tropical gardens and expansive green spaces. We have many guests who simply enjoy relaxing on their balcony or terrace, while others find time to explore the park-like settings.

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

No matter which decade you look at, travelers to Hyatt Regency Pier Sixty-Six have always had a sense of worldliness. Our casual, yet elegant atmosphere lends itself to a comfortable mix of guests. Many dynamics in our culture have changed over the years, as well as international travel has increased to south Florida. All of these factors have influenced the way we anticipate a guest’s needs.

Whether it be an international guest who doesn’t speak English or a local couple looking to celebrate their anniversary without the kids, we’re ready to create a memory.

How has the hotel changed since it opened? i.e. décor, amenities, guest activities, etc.

We all look back at pictures from the 60s, 70s, and 80s with a sense of nostalgia.

Whatever those memories may be for you, they typically bring back excitement and happiness. We find that guests experience the same emotions at Hyatt Regency Pier SixtySix. I recently sat down with a small group of repeat international travelers who were enjoying a cocktail in the lobby lounge. Their sentiment was very neat to hear that while we may have updated the pictures and art work, or the carpet and chairs, the emotional familiarity

While Pier Sixty-Six remains the rock of our foundation and history, we are proud to be a member of the Hyatt Hotels and Resorts family. Guest expectations are always changing and this leads to an ever-growing demand for experiential training. We want a guest to feel “at home” with us...with the extra amenities and services available should they want them. Over the years, many new hotels have opened their doors in Fort Lauderdale.

The goal of Hyatt Regency Pier Sixty-Six is to remain a steadfast escape from the dayto-day routine. This requires a tremendous amount of attention to detail and we want our team to know we trust their instincts.

While guest expectations may change, the basis of hospitality and service remain the same - anticipate the guest’s needs.

How do you keep your employees engaged and motivated?

Employees are excited to work at Hyatt Regency Pier Sixty-Six! I can’t explain how it feels to tell someone you work at Pier SixtySix – everyone knows the hotel. There’s a sense of pride and ownership that comes with your paycheck. I’ve worked in many hotels but none have had this level of sense of family. Our Human Resource team does an amazing job of encouraging monthly community involvement events, as well as team building opportunities throughout the hotel.

Hyatt corporate also offers development curriculum and hands-on engagement.

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

Anticipating the guest’s needs is always top of mind. However, it’s also important to remember the basics. All people have basic needs of wanting to be heard, appreciated, and respected. Say hello, smile, and listen.

What critical or priority areas do you emphasize in training your staff?

Again, we emphasize the basics. As hospitality professionals, we have to remember that in general, travel has become more

F lor i da R estau r a nt & Lo d g i n g A s soci at i on

stressful than ever with overcrowded airplanes and increased security measures.

Guests may come through our front door having already experienced a challenging journey. It’s our job to invite them in and make them feel at home.

the same. We’re here to provide a sense of home and an unparalleled level of “welcome.”

We smile, we greet, we anticipate, and we act. Pier Sixty-Six has always been a casual sanctuary of sophistication. To this day, we maintain that sentiment.

What do you think are the keys to low employee turnover, and how have you managed turnover?

What is/are the most important factor(s) to the longevity of Pier 66?

Over the years I’ve seen many styles of management and interaction. I try to ensure that our Managers are involved in the handson activities of the hotel. If a guest room needs to be cleaned and we’re short on time, it’s all hands on deck. If tables need to be set for a catering event, the Banquet Manager needs to show they are a team player.

The concept is to set an example for our Associates and illustrate that we all have the same goal - the guest experience.

On a weekly basis I encounter guests who have trusted Hyatt Regency Pier Sixty-Six with their vacations for many years; sometimes 15 years or more. They always come

back, they always want the same room, and they always have stories. When I’m out in the community, it’s amazing to me how many stories I hear about the hotel.

Over and over again, weddings or anniversaries, corporate luncheons or receptions, a day at Spa 66 or a meal at Pelican Landing, engagements at The Pier Top lounge, and weekends away from the kids ... they never end. I love it! This is the longevity of Hyatt Regency Pier Sixty-Six. The stories, the memories created for guests and employees, the change we make in people’s lives.

What has been the greatest change in serving Pier 66’s guests over the years?

Serving the guest has not changed over the years. Again, the basics of hospitality remain

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Interview

with

John R. Farrish PhD

By Susie McKinley John R. Farrish, PhD, received his Doctor of Philosophy in Hospitality Administration from the William F. Harrah College of Hotel Administration, University of Nevada at Las Vegas in 2010. His doctoral thesis was “Critical Success Factors in Barbecue Restaurants: Do Operators and Patrons Agree?”

“HOT” BBQ

In working towards his dissertation, he compiled quite a

From Around Florida

bit of information about barbeque restaurants. In fact,

Jim ‘N Nick’s (Destin) •

Barbeque served: The Jim ‘N Nick’s Way, slow hickory smoked Southern-style barbeque.

•

Most popular dish: pulled pork sandwich.

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Favorite BBQ quote: “You can smell our butts for miles!”

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Came to the Destin area in July 2002.

•

Web page is a lot of fun and is very effective in getting the operation’s message across. Take a look: www.jimnnicks.com.

when researching for this article, there was no other source that came close to the amount of great information that Dr. Farrish had compiled.

FR&L Magazine interviewed Dr. Dave Hudson, Owner, Destin Jim ‘N Nick’s

Farrish to provide his perspective to readers about the “State of Barbeque.”

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

F lor i da R estau r a nt & Lo d g i n g

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“HOT” BBQ From Around Florida

David’s BBQ (Gainesville) •

Barbeque served: Fast food “Carolina Style” BBQ.

•

Most popular dish: pulled pork with ribs running a close second – homemade onion rings, sweet tea and Brunswick stew are popular too.

•

David’s original store opened in 1976; the current store location opened in 1988.

•

Favorite BBQ quote: David’s store quote is “Don’t forget the sweet tea – gotta have that!

•

Favorite BBQ quote otherwise is: “Where the hog meets the log.”

Sonny’s (Oviedo) •

Barbeque served: Sonny’s style!

•

Most popular dish(es): ) Most popular dish is pulled pork, but the St. Louis ribs and baby back ribs are not far behind.

•

Sonny’s opened on May 15, 1968 on Waldo Road in Gainesville, Florida. That location is still open today.

•

Favorite BBQ quote: Sonny’s founders created a place where folks could come to enjoy the very best Southern Bar-B-Q, served up with a heapin’ helpin’ of Southern hospitality: mouthwatern’ pork, beef brisket, ribs, turkey and chicken, all slow-smoked to perfection fresh daily over real blackjack oak. Bar-B-Q the way it was meant to be. A place where folks could go to eat with their hands, laugh out loud and talk with their mouths full. We’ve spent over 40 years perfecting Sonny’s vision, which is more than just taste and flavor, but the heart and soul of Bar-B-Q. No gimmicks – just great Bar-B-Q. So come on it, sit a spell, and enjoy Bar-B-Q the way it should be – Sonny’s way.

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Brian Hood, Owner, David’s Bar-B-Q

Dr. Farrish, you noted in your dissertation that Barbeque may be the most beloved food in the US. Can you explain to readers why you think this statement is true?

Barbeque is cuisine that anyone and everyone thinks they can cook. But of course, not everyone can, at least not up to the level of the masters. But the very fact that people think they know how to barbecue well (coupled with the fact that barbecue is American in origin) distinguishes barbecue from other types of cuisine like French or Chinese, at least in America.

It has been estimated that 80% of American households have one grill and 25% of those have at least two grills. Everyone has a “family recipe.”

Can you tell FR&L readers about the history of Barbeque?

Barbeque traces its history back to Native American origins, at least prior to the Europeans’ arrival to the Americas. Food was cooked at low temperatures for extended periods of time, smoking the food, to

preserve it. It was actually termed “Barbacoa”. After the Europeans started to explore America and as Africans came to America, they began to adopt these techniques as well.

The Europeans added sauces to this cooking technique and the African influence was seen with the addition of spices and seasonings.

In 2008, the National Barbeque Association announced that there are more that there are more than 10,000 Barbeque restaurants in the US. From Florida to New York, and from California to Louisiana, Barbeque restaurants are everywhere, yet don’t necessarily serve the same food. Can you explain to readers about the “regionalism” of Barbeque?

Immigrants to the United States brought regional seasonings and preferences with them upon moving to this country.

Different styles followed the immigrants to the regions in which they settled. The Germans brought mustardbased sauces to some parts of F lor i da R estau r a nt & Lo d g i n g A s soci at i on

Brian’s BBQ (Deland) •

BBQ served: a cross between Florida and Kansas City style. Their sauces are red and sweet, but with a little heat.

•

Most popular dish: Baby Back Ribs, a narrow cut rib small and meaty.

Then the ribs are finished on the char-grill with their sweet Baby Back Grilling Sauce. Sweet, sassy and fall off the bone!

•

Favorite BBQ quote (from one of Brian’s servers): “Real men don’t share half racks of ribs!”

•

Opened in Deland, Florida in 1985.

Georgia and South Carolina; English and African settlers brought vinegar-based sauces to the North Carolina area. Early Texans enjoyed beef barbeque with no sauce. Folks moving to the Tennessee area used a rub of spices and a vinegar-based sauce, if any and the “Deep South” and Midwesterners utilized a tomatobased sauce.

Barbeque restaurants can vary in size and format. There are large chains and small independents – picnic-style restaurants to fine dining.

Either way, they are making money for owners. In dollars, what are the estimated food sales in America’s Barbeque restaurants?

It is hard to estimate the total amount of food sales in w w w.Res t au ra n t A nd Lodgi ng.com

Brian, Owner, Brian’s Bar-B-Q

America’s Barbeque restaurants, but the “Big Chains” carry approximately 10% of the total of all US barbeque sales and those sales alone are in the billions of dollars each year.

Please explain the “culture” of Barbeque restaurants to FR&L readers.

Everything with barbeque is taken so personally. Families grow up with barbeque; It has been said that barbeque is a big component of family-style cooking creating memories treasured for a lifetime. Mike Mills, perhaps the greatest barbecue chef ever, told me, “Barbecue is about family, friends, and love.” After being around the culture of barbecue for 20 years or so now, I’d have to agree.

John Rivers, 4 Rivers Smokehouse

4 Rivers Smokehouse (Winter Park) •

BBQ served: quick-service, Texas-inspired cuisine.

•

Most Popular Dish: 18-hour Smoked Brisket.

•

Favorite BBQ Quote: “Good barbecue is like an old, soulful song--full of emotion, gospel, good friends and long lost family memories.” – John Rivers

F lor i da R estau r a nt & Lo d g i n g

33

GREEN TI PS

Restaurants “Go Green” From Floor to the Ceiling

S

ustainable construction is quickly emerging as a key interest area for restaurateurs intent upon taking “going green” to the next level.

“Green buildings” are often designed, built, renovated or reused so that the structure conserves energy, uses resources more efficiently and reduces the overall impact on the environment.

Restaurants use about 5–7 times more energy per square foot than other commercial buildings, such as office buildings and retail stores. High volume quick-service restaurants (QSRs) may even use up to 10 times more energy per square foot than other commercial buildings.

Therefore, when a foodservice establishment takes substantial steps to create and house a restaurant in a green building, the impact is significant.

Designing, funding, and constructing or remodeling a green building is not an easy task, however. It requires significant forethought and design effort by the restaurateur,

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but in the end, green buildings provide significant value to the overall operation.

While green renovations can be expensive, they add considerable value to your establishment. If necessary, funding for green efforts is available through energy rebates, tax incentives, and deductions often offered by local, state, and national programs.

To construct a more energy efficient establishment, here are a few suggestions on restaurant renovations: • Install energy efficient windows: Heat often escapes poorly insulated windows and sometimes even transmits into establishments through solar radiation. Energy efficient windows will help control heat loss or gain, reduce your energy costs and increase comfort in your establishment.

• Create a landscaping policy: By creating a more sustainable landscaping and maintenance plan, you can minimize the use of water, chemical fertilizers, pesticides and herbicides.

Use drought-tolerant plants and plant naturally-occurring vegetation to reduce the amount of nutrient enhancements needed to sustain

your landscaping.

• Work with LEED experts: Invite a LEED (Leadership in Energy and Environment Design) certified contractor to come tour your establishment and assist with your renovation. A LEED contractor will be trained to develop a structure that considers the national standards for green construction, using green building practices.

These building and construction initiatives are part of the more than 90 best practices featured in the National Restaurant Association’s Conserve Sustainability Education ProgramSM. Other best practices focus on topics such as energy efficiency, water conservation, and waste reduction.

To find out more about Conserve and how it can benefit your operation, visit conserve. restaurant.org.

Source: U.S. Environmental Protection Agency

F lor i da R estau r a nt & Lo d g i n g A s soci at i on

w i n e t i ps

Why Sustainability and Organic Practices Matter

By Robert Esplen

W

hen ordering that glass of wine at the bar do you ever ask yourself, “How much does that glass of wine really cost?” Not in reference to dollars and cents, but in terms of the impact each glass has on our planet? Energy, fertilizers, pesticides, and transportation are just a few contributing factors. Recently, wineries recognized their impact on the environment and began working diligently to reduce their carbon footprint.

One area of focus is hand harvesting grapes instead of using machines. Hand harvesting not only reduces the amount of Co2 emissions released from machines, but enables the picking of only ripe grapes ready for pressing, leaving the rest to mature. Normally a producer will go through and pick five to seven times before harvesting all of the grapes.

Pesticides and fertilizers are a popular tool in a wine maker’s arsenal to help produce the maximum yield from yearly crops. More juice equals more bottles produced, which in turn leads to higher sales. However, due in large part to the vast amount of information available on the Internet, the average consumer is becoming more informed and concerned about chemicals they are unknowingly consuming. In response, many wineries are moving away from chemicals; opting instead for natural methods of pest management and fertilizers.

With the recent rise in gas prices, producers are recognizing the effects that the packaging

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

process has on the environment. Recently, producer Dave Mathew of Dreaming Tree winery has substituted their bottles for another option that weighs 55% less. High-end bag-in-box varieties, such as Raymond, allow for a substantial reduction in shipping costs; an unfilled 10-liter bag weighs about 68 grams, 99 percent less than a nine-liter case of empty glass bottles.

It was only recently on my quest to prepare the first sustainable/biodynamic-farmed wine list in Orlando that paired well with deep blu seafood grille’s commitment to eco-friendly practices, that I discovered almost every producer is conscious of the environment and utilizes some or all of the practices mentioned above.

One thing I strongly believe is wine is about the experience, or what I like to call “doing my homework” and tasting! As with any other type of wine, when choosing sustainable and organic varieties it is important to taste the wine before you purchase it as everyone’s palates are different and enjoy different styles and flavor profiles of wine. When asking a server or bartender for wines that use sustainable or biodynamic farming methods, ask for a sample of the wine to ensure it is of good quality. I will always go out of my way to sample a couple wines with a guest to ensure they get the perfect wine that fits either their meal or the flavor profile that they are looking for.

Look for some of these environmentallyconscious producers: • Grgich Hills Estate is USDA certified organic.

• Heitz Cellars is also a 100% organic production.

•

•

•

Belle Glos Wine is sustainably farmed, but cannot qualify as certified sustainable due to their pressure treated fence posts.

Marenco Moscato D’Asti uses all natural fertilizers and utilizes solar power to heat all water used in production. Not to mention some of the best Moscato I have ever had!

All wines from South Africa have to pass a sustainability board before being sold. De Toren and Mulderbosh are two of my favorite producers from South Africa. Look for Fusion V from De Toren and Faithful Hound from Mulderbosh.

Robert is General Manager of deep blu Seafood Grille, the award-winning restaurant at the new Wyndham Grand Orlando Resort Bonnet Creek. deep blu is committed to providing guests with only sustainable, locally sourced ingredients.

F lor i da R estau r a nt & Lo d g i n g

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

GROW HEALTHY.

Help an employee get healthier for $5 a month.

Group medical plans for 1-855-652-5918 your employees uhctogether.com/FRLA Health plans for individuals and their families Solutions that work with your budget

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

Insurance coverage provided by or through UnitedHealthcare Insurance Company or its affiliates. Health Plan coverage provided by or through a UnitedHealthcare company. ©2012F lor United HealthCare i da R estau r a nt & Services, Lo d g i n g A sInc. soci at i on 36 O CTO B ER / N OV EM B ER 2012 UHCFL540173-001

H e a lt hc a r e

Burning Health Care Reform Questions

Can We Grandfather Our Current Health Care Plan?

O

ne of the issues facing earlier health care reform health insurance, speak to our dedicated restaurant team at 800-293efforts was that people who were happy with 0105 or visit www.restauranthealthcare.org. their current insurance plans didn’t wish to UnitedHealthcare Insurance Company or its affiliates. Administrative change them. The new Affordable Care Act (the services provided by United HealthCare Services, Inc., or their affiliates.

Act) sidesteps this issue. It allows restaurants to The content provided is for informational purposes only. This communicacontinue offering the plans they already had in tion is not intended, nor should it be construed, as legal or tax advice. place — so these would be “grandfathered” — Please contact a competent legal or tax professional for legal advice, tax subject to a few conditions. treatment and restrictions. Federal and state laws and regulations are subThe coverage must have been in effect on March 23, 2010, the date ject to change. the law was enacted, and must not have changed more than is permitted under the grandfathered health plan regulations.

In general, grandfathered health plans can accept new enrollees without risking grandfathered status. This means a plan can stay grandfathered if any new eligible employees at your restaurant join that Reform Article plan, or if employees currently covered#4: by the plan add a spouse, child or other eligible dependent to the plan.

Burning Health Care Reform Questions: Your existing plan also needs to comply with some of the same What Should I Know about State Health Insurance Exchanges? reform rules as plans that are not grandfathered: • There are You no lifetime dollar limits on that coverage, and annual probably have heard individuals and companies will be able to purchase health insurance through dollar limits are exchanges restricted until 2014 and thereafter totallyis evolving — with only 14 states passing legislation to create an state in 2012.

While this situation prohibitedexchange to date — here is what you should know now as a restaurant owner.

• The waiting period for a new employee to be covered by your plan can’t Who be longer days, beginning in 2014 Canthan Buy90 Coverage on an Exchange?

Reform Article • DependentTwo children arewill covered upThe to age 26is people with income of up to 400 percent groups qualify. first of the federal#4: poverty level. In 2011, that would be $73,240are forprohibited an individual and $89,400 for a family of four.Burning They will receive a premium to Health Carecredit Reform Questions: • Pre-existing condition exclusions for anyone health care there.

The second is companies (This will expand to 100 or under age buy 19 until 2014, and thereafter prohibited for all otherwith fewer than 100 employees.

What Should I Know about State Health Insuran enrollees more employees in 2017.)

You probably have heard that individuals and companies will be able to pur

However, a grandfathered plan doesn’t have to meet some reform What Benefits Will Exchanges Offer? state exchanges in 2012. While this situation is evolving — with only 14 sta requirements that plans, including: exchange date — here is what you should know now as a restaurant ow Theapply goalto ofnon-grandfathered each state exchange is to help these two groups to find and comparetoaffordable, quality health • Certain preventive services must beexchanges covered — are without cost to offer two benefits. insurance options.

The expected sharing Who Can Buy Coverage on an Exchange?

Twotheir groups will qualify.

The first is people • Insured group health plansThis cannot discriminate in exchanges favor of Lower Costs: should happen as educate consumers on choices and costs, “pool” the with income of up to 400 percent that would be $73,240 for an individual and $89,400 for a family of four. The highly compensated individuals in eligibility and benefits under purchasers (so small businesses get the buying power of larger companies), and increase competition among buy health care there. The second is companies with fewer than 100 emplo Section 105(h) of the Tax Code (note that as of datethese of this private insurance plans that want to the serve customers. more employees in 2017.) article, enforcement of this provision is on hold pending release of federal guidance) One-stop Shopping: The exchanges should make purchasing easier by providing people and businesses What Benefits Will Exchanges Offer? tools tolike compare benefits, alsogoal have to aexchange wide range If you and yourwith employees the coverage youpricing had in and placequality. before Exchange users willThe of access each state is to help these two groups to find and co of customer assistance benefits including information about prices, quality, and physician and hospital the Act, and you have stayed within the limits of the—grandfather rules, insurance options. The exchanges are expected to offer two benefits. helpgrandfathered. them make the bestnext choice then you’ll be ablenetworks—to to keep that plan Your step for is themselves, their families and their employees.

Lower Costs: This should happen as exchanges educate consumers on th a conversation with your health insurance broker or agent, or benefits Introducing How ifWill Work? purchasers (so small businesses get the buying power of larger companies attorney, to determine yourExchanges group is grandfathered and if it is worthSafeStaff® Online Foodhandler So far, four different models emerged: private insurance plans that want to serve these customers. while to stay grandfathered versus making plan have changes that may The SafeStaff program is convenient, affordable Theto Florida Restaurant and Lodging Association Information aggregators deliver bare-bones capabilities meet legislative requirements.

Enrollment cause loss of such 1. status. is proud to announce that it is now offering and meets all of the requirements mandated ®

One-stop Shopping: The exchanges should make purchasing easier by p transactions are passed on to each health plan’s website. online food safety training to the hospitality

by Florida law. with tools capabilities. to compare benefits, 2.

Retail-orientation creates a retail shopping experience with lots of service It offerspricing a wideand quality. Exchange users will also Health Care Education industry. As the Department of Business and of customer assistance benefits — including information about prices, quali For more information, visit www.SafeStaff.org or range of products that vary by price, design and the amount of assistance to consumers.

Professional Regulation contracted provider, Resources for Restaurants networks—to help them make best choice for themselves, their families contact the our Education and Training Department ® FRLA has developed the SafeStaff 3. Guided exchanges use a competitive selection process to limit the number of carriers, whose products

The National Restaurant Association is committed to helping you at (850)224-2250 or (866)372-7233.

Foodhandler Onlinethat Training mayreform be standardized. may beand a short-term approach for states areProgram. short on funding. get the facts about health as new rules This are defined impleHow Will Exchanges Work?

4. theMarket curators offer a robust Center end-to-end consumer experience — including shopping, enrolling and mented. Please visit NRA Health Care Knowledge at www.

So far, four different models have emerged: extensive customer service — while limiting the number of carriers through a competitive selection process. www.SafeStaff.org 1. Information aggregators deliver bare-bones capabilities to meet legis restaurant.org/healthcare to stay informed on other changes as they transactions are passed on to each health plan’s website. occur.

1-866-372-SAFE One thing that is certain, is that enrollment in state exchanges will begin October 2013. creates a retail shopping experience with lots of ser 2. in Retail-orientation In addition, UnitedHealthcare and the National Restaurant range of products that vary by price, design and the amount of assistan Association have created the Health Insurance Options Center. If you Official State-cOntracted fOOd Safety PrOvider – dBPr# 1752486 Health Care Education Resources for Restaurants 3. Guided exchanges use a competitive selection process to limit the nu would like individualized assistance with evaluating your options for There are many moving pieces to this legislation, which will continue to evolve the next year and a half may over be standardized.

This may be a short-term approach for states tha FRLA-Ad.indd 1

7/29/11 5:00:54 PM

(and probably well beyond that). The National Restaurant Association is to helping you get the facts 4. committed Market curators offer a robust end-to-end consumer experience — inc F lor i da R estau r a nt & Lo d g i n g 37 extensive service — while limiting the number of carriers throu about health reform as new rules are defined and implemented. Please visit the NRAcustomer Health Care Knowledge Center at www.restaurant.org/healthcare to stay informed on other changes as they occur.

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

One thing that is certain, is that enrollment in state exchanges will begin in

In addition, UnitedHealthcare and the National Restaurant Association have created the Health Insurance

T h e L e a se C oac h

Site Selection

By Dale Willerton

S

uccessful site selection means more than “location, location, location”!

As The Lease Coach, I have coached and consulted to many restaurant tenants and found numerous issues are often overlooked in choosing commercial space to lease:

Location Within the Location: Would you be leasing inside the property or on the pad outside? Would you be located at the end of an abandoned corridor? Second floors of most shopping plazas are, typically, quieter than main floors.

Accessibility: Elderly diners may have difficulty climbing stairs to get inside. How do customers approach and access your restaurant by foot and by car?

Visibility: Can your restaurant be seen from the street? Or, are there trees or other buildings blocking the view? Visibility by both drive-by and walk-by traffic is ideal.

Small Businesses

Bars & Restaurants

Parking: Typically, there are only so many parking spaces assigned and, once they are taken, they are gone. Negotiate for plenty of parking spots – so that you, your staff and your customers all have a place to leave vehicles. Push for parking closer to your door as customers will only walk so far from where they have parked.

Signage: What signage is available to you? What type of signage is this? Where is it located? Where would your restaurant name be placed on a common pylon sign shared by other tenants? Would you be charged for any additional signage requested?

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*Based on May 2010 national survey of Commercial accounts that expressed an opinion. $19.95 Handling and Delivery fee required. To access DIRECTV HD programming, HD Access fee (up to $25/mo.) and HD equipment are required. Number of HD channels varies by package. Applicable use tax adjustment may apply on the retail value of the installation. Business and Private Viewing: No mirroring fee for only one receiver. Mirroring fee for first two receivers $6/mo.; additional receiver mirroring fees $6/mo. each. Public Viewing: Mirroring fee for first three receivers $14/mo.; additional receiver mirroring fees $14 each. Blackout restrictions and other conditions apply to all sports programming. Actual number of games varies by market due to blackout rules and other conditions. Customer satisfaction measured among the largest national cable & satellite TV providers. 2011 American Customer Satisfaction Index. Next-day installation is subject to availability.

Programming, pricing, terms and conditions subject to change at any time. Taxes not included. Receipt of DIRECTV programming subject to terms of DIRECTV Commercial Customer Viewing Agreement; copy provided with new customer information packet. ©2011 DIRECTV, Inc. DIRECTV and the DIRECTV for BuSINESS logo are trademarks of DIRECTV, Inc.

38 O CTO B ER / N OV EM B ER

2012

Neighboring Tenants: Who is doing business next door to you? Will this tenant be conducive or detrimental to your restaurant?

Meet and quiz these tenants for yourself. With representing new restaurant tenants, The Lease Coach frequently asks pointed questions in this situation … what you learn may very well surprise you!

Anchor Tenants: These are the major businesses/retailers which pull customer traffic to a property. How long have these anchors remained in the property? Are they planning to stay or move?

Storage: Will your restaurant require a storage area for off-season patio furniture and/or inventory/supplies? Assure that this area is spacious enough for your needs and entirely usable – pillars and/or additional walls often make for wasted space.

Broker – Friend or Foe? Restaurant tenants may believe that the real estate agent or F lor i da R estau r a nt & Lo d g i n g A s soci at i on

EM PL OY MENT

Controlling Employment Litigation Costs

E

By Kevin Johnson and Mark Heilig mployment litigation can be a costly proposition. To avoid liability to a former employee, operators often find themselves paying significant fees to their own counsel. By controlling the costs of employment defense through the use of “best practices,” a savvy operator can protect the bottom line while preserving the ability to defend against frivolous claims. Here are a few “insider tips”:

Establish an ongoing relationship with an employment attorney.

• You wouldn’t go to a new doctor every time you get sick. Pick a lawyer who is committed to learning your business and who has the depth of experience to meet your needs.

• Work with counsel to adopt time-tested preventive measures (like a good anti-harassment policy with multiple reporting options and the federally required tip-wage disclosure) and consult with them when making potentially controversial employment decisions. An ounce of prevention is worth a pound of cure.

• There won’t be any restaurateurs or hoteliers on your jury, so your lawyer will need to have a working understanding of your business to effectively explain your business decisions.

• Also, knowing the business well makes them better able to interview your employees and find the land mines in the case that need to be neutralized.

Choose your attorneys based on expertise and referrals from those you trust.

• Talk to other attorneys, professionals, or operators you trust about their knowledge of employment lawyers in your market.

• Before hiring a lawyer, talk to him or her about the firm’s approach to litigation. If you are a smaller operator, find out whether the attorney can translate experience litigating for multi-unit operators to your situation.

• The defense attorney who markets by sending you a copy of a complaint that has just been filed by a plaintiff in court (but that the plaintiff has not yet served on you) is trying to win your business by being first – that does not necessarily mean that he or she is the best.

• If you purchase EPLI insurance to protect your business, make sure that you have the right to select counsel – the insurer’s selection of “panel counsel” for its cases can be a very w w w.Res t au ra n t A nd Lodgi ng.com

political process. The attorney who is best for your case may not be on the insurer’s panel. The attraction of having an insurer pay part of your legal bill may fade if you are assigned counsel who does not see the case the same way you do.

Insist on a reasonable hourly rate that fits your market.

• Charging a high hourly rate should not always be taken as a signal that the lawyer is a great lawyer. High hourly rates may just be a sign that the lawyer’s firm has high overhead costs, or that the lawyer believes charging a high rate adds to his credibility with potential clients. Or the hourly rate may be controlled by a management committee that is used to charging higher rates in other more-costly markets where the firm has offices.

• High hourly rates can make it difficult for the client to afford to take a case to trial. High legal bills can make an otherwise unacceptably high settlement seem like a reasonable alternative. You do not want your legal bills driving your litigation choices.

• Consider alternative fee arrangements in place of hourly billing. Generally, alternative fees work well when the representation is relatively predictable in duration/effort required. Most firms should be able to prepare a position statement in response to an EEOC charge for somewhere between $3,000 and $5,000. Or if you employ an experienced HR person, consider having that person write the position statement and simply paying the attorney to review their draft.

Understand the pros and cons of mandatory arbitration.

• Arbitration was in vogue for the last decade because of its supposed ability to hold down costs.

• But arbitrations have become more costly,

and arbitrators are often less knowledgeable about the law than federal judges, in addition to being more sensitive to the opinions of the lawyers who hire them.

Insist on an early assessment of any potential litigation from your attorneys.

• You need to hear their opinion on certain key issues:

Will the facts of the case allow the judge to throw it out before trial?

If not, how will a jury likely respond to the facts? Can the case be won at trial, or do the risks make settlement a better solution?

• Understand which cases might have widespread operational impact.

• Don’t waste time litigating bad facts or bad decisions, especially when the person who made the bad decision is no longer with the company.

Review your bills regularly for signs of waste.

• Eliminate duplicative work by multiple attorneys or excessive conferences between attorneys.

• Don’t pay for paralegals to perform secretarial tasks.

• Don’t pay for research on basic matters that an experienced attorney should already know.

Just like hoteliers and restaurateurs, law firms are selling a service based on their expertise and experience. Use your business judgment when hiring and evaluating the performance of counsel.

Kevin Johnson and Mark Heilig are attorneys with Thompson, Sizemore, Gonzalez and Hearing, P.A.

Out of Compliance?

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

F lor i da R estau r a nt & Lo d g i n g

39

MEM BERSHI P

2012 Regional Directors Territories Ray Green Corkey Bergamo

Jennifer Reed

Dannette Lynch Lynne Hernandez

Northwest Florida - Ray Green

Ray S. Adams Street Green230 Tallahassee, FL 32301

Office 850-224-2250 ext. 230 Cell 850-545-5901 Fax 850-224-1590 rgreen@frla.org

Corkey Bergamo

Northeast Florida - Corkey Bergamo

Jennifer Reed

1190 Gran Crique Ct. S. Jacksonville, FL 32223 Home/Fax 904-880-6964 Cell 904-993-6287 cbergamo@frla.org Central Florida - Jennifer Reed

Jennifer Reed is FRLA’s

new Central Florida Dannette LynchRegional Director.

PO Box 915282 Longwood, FL 32791-5282 407-375-6941 JReed@frla.org Tampa Bay & Southwest Florida Dannette Lynch PO Box 554 Largo, FL 33779 727-642-3404 Fax 727-953-6803 dannette@frla.org

South Florida - Lynne Hernandez

She has nearly two decades of corporate and entrepreneurial management experience, along with a thorough understanding of the various aspects of administration. She has valuable skills from training and development to customer retention to campaign management.

Welcome Jennifer!

Lynne Hernandez

PO Box 566263 Miami, FL 33256-6263 Office 305-598-FRLA (3752) Cell 305-710-3962 Fax 305-598-3753 lhernandez@frla.org 40  O CTO B ER / N OV EM B ER

2012

F lor i da R estau r a nt & Lo d g i n g A s soci at i on

SOCIA L MEDIA

Managing Your Online, Social Media Presence

By Joe Gabriel

F

rom chef to manager, bookkeeper to plumber, restaurateurs wear many hats in their business. As their roles continue to expand within the restaurant, operator’s most valuable commodity is their time, an increasingly shrinking commodity at that.

Now in today’s ever changing landscape, restaurateurs now have to add another title to their resume – Online Marketer. The explosion of social media and online solutions provide a fantastic opportunity for restaurants to engage their guests and grow loyalty and sales.

The challenge lies now in the questions of, “What should I be doing?” “How should I be doing it?,” and, “Who should be doing it?”

The answer is as simple as putting together a recipe book, with 5 easy steps to accomplish success in managing your online presence.

Ingredient 1: Claim Your Online Presence It is easy to get lost in the confusing online marketing landscape. Key is to keep it simple.

Focus on two main areas- Presence and Engagement. There is a lot of information on the web regarding your business, whether you have placed it there or not.

Make sure you take ownership of your online presence by developing or claiming your own page on sites such as Google, Bing, Yelp, Facebook, Twitter, Foursquare and Trip Advisor.

Each site has very easy to follow instructions to claim your business and ensure all of your restaurant’s information is accurate. Claiming your presence on these sites will make your business easier to find in the search engines and will help potential new guests find you.

Ingredient 2: Manage Your Online Presence Now that you have claimed your presence online, it is vital to make sure you allocate resources to continue to monitor or manage your online pages.

Your online reputation is now the first thing that potential new customers view to help them

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in the decision making process on whether to frequent your restaurant or not.

First thing to establish to help you streamline this is opening an account with an application such as Hootsuite. These applications will allow you to stream all of your social media sites into one easy to view page, so you can monitor and respond to guest comments on Facebook, Twitter, LinkedIn, etc., from one central platform.

Next is to take the time to pay attention to the reviews on sites such as Yelp, Urbanspoon and Zagat.

Nearly 85% of these reviews will be positive, but it is how you respond to the negative ones that will strengthen your relationship with your guests.

Ingredient 3: Build Your Online Audience Building an online marketing database today is imperative. Without it, you will fall behind the crowd for sure.

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belongs to the consumer, so establishing a strong permission-based database is the key to gaining a positive return on investment for your restaurant.

The core constant that all consumers must have to participate in all of their social media and online activities is an email address. Build your email list with in-store enrollment tactics, fully educating your staff on the importance of capturing email addresses.

Build your following online as well, on Facebook and Twitter. Offer incentives and promotions to gain “Likes” and “Followers” that will eventually also enroll in your e-club.

Don’t forget to integrate solutions like online ordering and OpenTable.

The goal is to funnel all of the guest data online from all of your sources into one clean easy to access database.

Ingredient 4: Engage Your Online Audience Now the fun begins. You have built your online presence and developed a viable online database. Now is the time to start engaging your guests to build guest loyalty and increase their frequency in your restaurant.

Start with loyalty communications, thanking those most loyal guests for their patronage by offering VIP experiences and targeted communications on key events such as birthdays and anniversaries.

Plan on 1-2 promotions via email a month that are focused on guest appreciation, not just a discount. Use Facebook and Twitter for your daily guest engagement.

Offer trivia contests, witty commentary and live event information.

Have fun with it, don’t be boring.

Ingredient 5: Keep Score of Your Online Campaigns Just like a new menu item, you keep track to see how it sells. Same concept applies here.

When you launch a promotion or campaign to your online database, keep score on the results.

Track the number of messages sent, offers redeemed, cost of campaign, discounts and of course net sales. Then report back to your staff the success of the campaigns which further their confidence in helping you build your database.

With investing some time and energy in establishing your online presence, you will set your restaurant up for a successful run during this social media era.

Plan on 4-5 hours per week at the start, which should settle down to 2-3 hours per week once you have your presence established.

Joe Gabriel is the marketing associate for Fishbowl Marketing F lor i da R estau r a nt & Lo d g i n g A s soci at i on

FOOD SA F ET Y

Cured Meat Is In

But Is It Safe?

by Andy Frame

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rosciutto, lardo, bresaola, capicola, guanciale and soppressata.

The opposite of fast food, and literally slow to make, these meats are examples of charcuterie, or what are most commonly known as cured meats.

As the local, do-it-yourself food culture grows across the country, more chefs are getting into the meat curing business to cater to patrons who demand more sustainable and old-world preparation methods.

The practice is still at the trendy stage for most Americans, but it is steeped in tradition around the world. People have been preserving meats with salt for thousands of years in order to make it safe in an unstable, non-refrigerated and uninspected environment.

Meanwhile, modern American food regulations - both federal guidelines and state and county health codes – can have very little application to these traditional methods.

Many states have regulations that strictly require meat to be cooked and stored at specific temperatures, while some states allow for restaurants to apply for a variance to serve products - like cured meats - that fall outside the jurisdiction of standard rules.

Christopher Lee has been in the restaurant business for 30 years and making salumi for more than 20 years in Berkeley, Calif., first as a chef at Chez Panisse, then at his own restaurant Eccolo.

Recently, Lee served as a restaurant consultant, most notably creating the safety plan for Il Buco Alimentari e Vineria in Manhattan.

Lee says his work as a consultant made him consider the food safety aspect of curing meat more than he had in the past.

“Now that I have seen people making it in their back room in their restaurant, I have become a lot more wary,” Lee said in an interview with Food Safety News. “[Chefs] need to find out local regulations. And that’s new to a lot of people. I think people are often scared to ask official agencies what they need to do

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because they think it will be elaborate and cost them a lot of money and a lot of headache.

Where, in fact, it makes a lot more sense to do it from the beginning.”

A big hurdle for many restaurants is finding the proper space for their curing operations, an area where the proper temperature can be maintained and meats can be kept somewhat separate from other foods in the kitchen.

No matter a restaurant’s size, however, a chef has the same responsibility as a large-scale meat curing facility, says Dana Hanson, a meat extension specialist in the Food Science Department at North Carolina State University.

“The challenge is the same regardless of size,” Hanson told Food Safety News in an interview.

“You still have to understand what issues there are and know what you have to do. Like any meat product that is intended to be consumed ready to eat, you are looking to control all pathogens.”

The main food safety considerations to take into account when curing meat are pH levels, water activity level and cross contamination, says Lee. In its 2005 Meat and Poultry Hazards Control Guide, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) suggests that “meat pH should decline to 5.3 within an acceptable time temperature combination (temperature in degrees, time in hours).”

Water activity should remain low at all times during curing, and meat should be kept separate from other foods while curing so that it doesn’t come into contact with other raw product that may carry pathogens.

Without the proper training and equipment, a chef may not realize he or she is putting out an unsafe product.

“If you’re not going to spend $2,000 to buy the water activity meter, pay $100 to send [the meat] to a lab, find out what it is,” Lee said.

“Do that a few times so you at least know what it looks and feels like at the right water activity level, and then go from there.”

The Risk

The process of salt curing works against bacteria due to the lack of water left in the meat after the salt is absorbed into it.

This process isn’t failsafe, though, as many pathogens are salt tolerant, and cured meats may not reach salt levels high enough to prevent bacteria growth.

According to the National Center for Home Food Preservation, dried hams are particularly at risk for Trichinella, Staphylococcus and mold.

Staphylococcus is salt tolerant, so proper food handling is vital to prevent these bacteria from growing.

Between 2002 and 2007, 66 cases of trichinellosis were reported to the federal Centers for Disease Control and Prevention (CDC). All cases were linked to consumption of meat, and uncooked meat was the source of 5 of the 30 cases for which information was available.

Listeria monocytogenes, a foodborne bacterium that can cause severe illness in pregnant women and those with weak immune systems, has been found in fermented raw meat sausages.

Listeria can grow in refrigerated foods, can be resistant to drying and is salt tolerant.

A 2006 study found Listeria in 22.7 percent of 1,020 salami samples tested for the bacterium. In June of last year, 5,700 pounds of imported dry-cured ham were recalled because Listeria was found in a sample of the product.

Cured meats are also susceptible to Clostridium botulinum contamination.

Botulism, the disease caused by infection with C. botulinum toxins, was originally named “sausage poisoning,” or “Wurstvergiftung,” when discovered in Germany, because the bacteria grow in oxygen-deprived environments such as sausage casings. Now the use of nitrates in the curing process is used to combat bacteria such as C. botulinum.

E. coli poses another potential threat to dry meat safety. Last year, Lebanon bologna, a cured, smoked, fermented semi-dry sausage, was linked to 14 cases of E. coli O157:H7 across the eastern part of the United States.

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In 1999, an E. coli outbreak in British Columbia, Canada that sickened at least 143 people was linked to dry, fermented salami.

Avoiding Potentially Contaminated Charcuterie

Lee says there are some signs diners can look for to tell whether cured meats were prepared in a safe manner.

“There are certain things that I am not going to eat,” he says. “If something looks good and smells good and is made in a reasonable environment, I’m going to eat it. But if I have someone bring me something that is soft and moist and sticky on the outside and they’ve been drying it for seven months, and it’s the temperature of liverwurst, I’m not going to eat that, because I know what can go on in it.”

Large-scale meat facilities that produce cured meat are inspected and regulated by the USDA, and have a full-time inspector on-site, while restaurants are regulated by county health departments and inspected once a year.

Some may argue that the regulations don’t make sense for meat curers, but Hanson said this is the only way for the system to operate with restaurants given current inspection capacity.

“With thousands of restaurants across the country, the regulation has to be all-encompassing to a point, and it has to be easy to enforce,” Hanson said.

Without more frequent inspection of restaurants, the rules likely have to stay the way they are. “Is there a risk involved with [cured meats]?

Yes,” Hanson said. “Whether you can document what is going on with these products, by having careful oversight more than just one time a year, I don’t think it is a risk worth taking. There is too much variation in a lot of these operations to be able to give restaurants carte blanche to say ‘start making salami.”

In other words, the long process of making charcuterie is something that requires more regular surveillance, which is impossible under the current regulatory system. If a restaurant owner applies for a variance in his or her county to be able to cure meats in-house, health departments cannot make an adequately informed decision without overseeing each particular chef’s techniques and facilities.

Lee, the expert in the kitchen, agrees, but adds that inspectors have more to learn as well.

“We’re in a problem area in some respects,” Lee said. “We have reasonable comprehensible regulations that are pretty clear, but the people who are enforcing them don’t always know what they are looking at when they come in my facility and say, ‘What is prosciutto?’”

Andy Frame is a Graduate Assistant at Food Safety News. © Food Safety News 44 O CTO B ER / N OV EM B ER

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F lor i da R estau r a nt & Lo d g i n g A s soci at i on

F R L A’ s E duc at ion a l fou n dat ion

United Way, ProStart Kids Rebuild a Working Garden

ProStart’s Field of Greens

E

By Abby Gilkey

very year when we participate in the ProStart competition, the culinary team takes advantage of the herb garden that is maintained at our school.

Last year I planted cilantro and came every morning to grab a bundle of leaves to use in my tomato and cilantro salsa. The year before, the culinary team planted kale which they would sauté in their dish, and we learned to plant corn shoots and keep them tender and yellow. Needless to say, the garden is a big part of the ProStart program.

However, the years have caught up with our dutiful garden, and it needed a little bit of repairing. That’s where the United Way program came in. A group of twenty United Way volunteers came to our school on in September because they wanted to rebuild our garden. I was so excited and grateful for their generosity.

With a truckload of dirt, planks of wood, and numerous fresh plants – we set to work.

Volunteers tore down the old garden beds and ridding the place of awful weeds. They shoveled dirt, built brand new raised garden beds, and they helped us plant the herbs they donated to the program.

And don’t think the ProStart students sat idly by watching. We jumped right into the thick of it like busy worker bees. Everyone helped out. I even got my hands dirty, too. I transported the gleaming new beds into the garden area and shoveled dirt. Basil, parsley, sage, thyme, and a variety of mint were planted. The amount of mint was astounding. They gave us chocolate, pineapple, orange, and spearmint.

The finished product after all the work was done was very rewarding. United Way gave us some of the tools we needed to succeed in the kitchen. The variety of herbs will help with food identification – something every chef should know. I truly appreciate them coming and for furthering the experience by participating myself.

I learned more about gardening, organizational skills, and even teamwork and can’t wait to see how the garden gets used this year for the ProStart competition.

Abby Gilkey is a ProStart student in Florida. w w w.Res t au ra n t A nd Lodgi ng.com

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2012

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