annual Beverage editiOn
O F F I C I A L P U B L I C AT I O N O F T H E F LO R I DA R E S TA U R A N T & LO D G I N G A S S O C I AT I O N
HOSPITALITY AWARDS NOMINATE NOW VISIT FLORIDA MARKETING PARTNERSHIP APRIL/MAY 2015
WWW.RESTAURANTANDLODGING.COM
SECRETS OF SUCCESS HAWKS CAY
contents aPril/may 2015 • WWW.rEStaurantanDloDging.Com
16 Secrets of Success: HAWKS CAY Hawks Cay is hosting FRLA’s 2015 Summer Board Meeting and we are excited to stay at this beautiful resort. FR&L Magazine’s Editor, Susie Mckinley, recently had a chance to talk to the resort’s management team about their Secrets to Success..
20 Attract, Engage Visitors with VISIT FLORIDA VISIT FLORIDA exists to promote travel to and within Florida and to establish Florida as the #1 travel destination in the world. Much of this effort is accomplished through marketing and advertising efforts throughout the United States and the world, but VISIT FLORIDA also depends on the Florida tourism industry to amplify the message. Find out how you can benefit.
DEPARTMENTS 5 6 7 9 10 12 13 14 22 24
From the Chairman’s Desk We Continue to Top Ourselves as an Industry Marketing 2015 Marketing + Operations Summit Announcement Food for Thought Florida Sets the Standard for Hospitality Business Climate Emeril’s Florida in Third Season; Florida Visitors Increase Chefs That Sizzle Chef Norman Frei, Governors Club, Tallahassee A La Carte FRLA Partners with Key Coalitions; AAHOA Partnership FRLA Hospitality Awards |Shades of Pink Gala CEO Profile John Rivers, 4R Restaurant Group Tourism Day 2015 Photo highlights Sine Die Report Special Session Began June 1 with Budget the Priority
26-32 Annual Beverage Section 34 35 36 37 41 42 44 45 IBC
Movers & Shakers Simpson New NRA Governmental Affairs VP Corporate Calendar Information on FRLA Corporate Events Industry News Ruby Tuesday to Open Regional Office; Food Safety Summit Marketing + Operations Improve Customer Service: Reaching Nirvana Tech News Propane: Clean, Efficient Energy Source VISIT FLORIDA EVENTS Sun ‘n Fun; SoWal Wine; Key West Songwriters Chapter Corner FRLA Launches Greater Pensacola Chapter FRLAEF ProStart Competition Winners SafeStaff Food Manager Training & Testing Schedule
On the Cover: Hawks Cay, host of the 2015 FRLA Summer Board Meeting
s r o t i s i V e r o M t c A a r D t I t R A O L F T I S I V a p i h h t i s r w e n t r a P g n i t e k Mar
Learn more by contacting the Industry Relations Team at (877) 435-2872 or Partner@VISITFLORIDA.org.
Youbelieve believe in in You
maximizing profits. maximizing Don’t let let your your payments payments Don’t processor minimize minimize them. processor
With Heartland, you get the solutions you need to help your With Heartland, get the solutions you need to that helpcomes your business improve you and grow. Discover the peace of mind business improve and resources, grow. Discover the peace ofsecurity mind that with knowledgeable industry-leading andcomes clear with knowledgeable resources, industry-leading security and clear communication from a company that cares as much about the success communication a company that cares as much about the success of your businessfrom as you do. of your business as you do.
Call 866.941.1477 or learn more at Call 866.941.1477 or learn more at
HeartlandPaymentSystems.com. HeartlandPaymentSystems.com.
Card Processing Card Processing Data Security Data Security Loyalty Marketing Loyalty Marketing Payroll Services Payroll Services
Exclusively endorsed by
Exclusively endorsed by
4 A P R I L / M AY
2015
250+ State Associations 250+ State Associations
F Lo R I dA R estAu R A n t & Lo d g I n g A s so cI At I o n
F ROM T H E C H A I R M A N ’ S DE SK
Hospitality Industry Expands Across The State as Visitation Numbers Climb
We Continue to Top Ourselves as an Industry Andrew Reiss, FRLA Chairman
I
t’s my favorite time of year in Tallahassee. With “Special Session” in full swing, the state’s biggest political players are here and my restaurant, which is a stone’s throw away from the Capitol, is bustling with business and conversation. It’s my chance to chat directly with lawmakers who can make or break our industry. every session, we are up against burdensome regulations that could deal crushing blows to our businesses. That’s why I find time to stop by each table to say ‘hello’ to the legislators that can help support hospitality and tourism in Florida. While at my restaurant, they are a captive audience and can see firsthand how government can help or hinder business. as a small business owner, I know how critical it is to cultivate these relationships. I encourage you to build these same connections at both the state and local level. Now is the time. Thanks to all of my colleagues who made it to Tallahassee for Florida Tourism Day. You get it. It’s always an honor to walk the halls with some of the best in the business. By your side, I had the opportunity to sit down with House and Senate leadership to share what must be done to protect our industry. With hundreds of us present, I know our voices were heard. Just don’t forget about the follow up. as they cast votes for or against our issues, it is important they remember the faces and names of real-life restaurateurs and hoteliers who are impacted. Together, we represent the state’s largest employer and when we are hurting, so are thousands of Florida families. Fortunately, we are continuing to top ourselves as an industry. This year, I am proud to see restaurants expanding across the state and climbing visitation numbers. The Florida restaurant and lodging association is a big part of that. In addition to protecting our industry, Frla is working hard to promote the fantastic things happening here in Florida. I look forward to attending many of the events the Frla is sponsoring across the state. (Personally, the South Walton Wine and Food Festival in April is one of my favorites.) I hope you’ll join me in supporting the efforts of the Frla, I can guarantee you’ll have
w w w.Res t au ra n t A nd Lodgi ng.com
fun in the process. I also want you to keep an eye out for the creation of our Independent operators Council. We are still nailing down the details, but it is my goal to have it off and running before the end of my tenure as Chairman. I’ve said before, and I’ll say again - independent operators face different obstacles and it is imperative we address the needs of the ‘mom and pops.’ If you would like to participate in this effort, feel free to drop me a line or contact our membership team. With that said, I hope you enjoy this edition of FR&L Magazine. It provides a great update on all things Frla. Plus, as an owner of a grill and bar, I especially like all of the stories that feature a good drink. If you see something you might like to try, feel free to stop by and enjoy it at andrew’s. There’s no doubt I would appreciate your company and maybe we can spark a conversation that help shape the future of our industry. Thanks for being a member of the Frla.
FRLA is working hard to promote the fantastic things happening here in Florida.
– andrew reiss
2015 Chairman of the Board Florida restaurant and lodging association
F Lo R I dA R estAu R A n t & Lo d g I n g
5
6  A P R I L / M AY
2015
F lo ri da R estau ra n t & Lo d g i n g A s so ciat i o n
FO OD FOR T HOUGH T
Secretary-Treasurer
Florida Sets The Standard for Hospitality
Firehouse of America
By Carol B. Dover
Chairman
Andrew Reiss
Andrew's Capital Grill & Bar VICE-CHAIR
Lino Maldonado
Wyndham Vacation Rentals
Don Fox DirectorS
Kevin Speidel
Hilton Fort Lauderdale
Chau Nguyen
Kobe Japanese Steakhouse
Nichole DiPietro
Tibby's New Orleans Kitchen Immediate Past Chair
James E. McManemon, Jr. The Ritz-Carlton, Amelia Island President/CEO
Carol B. Dover, fmp EDITOR
Susie R. McKinley email: Editor@frla.org
M AG A ZINE
Publication Manager
John M. Baker
john@restaurantandlodging.com Advertising
Leslie L. Baker
850-545-5023 • leslie@restaurantandlodging.com Published By
DestinCom 1334 Timberlane Rd., Tallahassee, FL 32312 Phone: 850-545-1362 • Fax: 850-907-8245 Florida Restaurant & Lodging magazine is the official publication of the Florida Restaurant & Lodging Association, Inc. (FRLA). FRLA reserves the right to accept, modify, or reject any and all content submitted for publication, whether paid or otherwise, solely at its discretion. Unless otherwise expressly indicated, FRLA does not endorse or warrant any products or services contained herein. In addition, unless otherwise expressly noted, the opinions expressed herein are those of the authors and not necessarily those of FRLA, its directors, officers, members, or staff. Content submissions may be made to the Publisher’s Office by regular mail or by e-mail. Please note that submitted materials will not be returned. FRLA Headquarters Publisher’s Address 230 S. Adams St. 1334 Timberlane Rd. Tallahassee, FL 32301 Tallahassee, FL 32312 850/224-2250 850/545-1362 Fax: 850/224-9213 Fax: 850/907-8245
Ad Rates and Submission Guidelines at www.RestaurantAndLodging.com
Florida Restaurant & Lodging magazine (USPS 002-629; ISSN 104403640) is published bi-monthly. FRLA Members receive this publication as part of their membership dues. Non-members receive it as a marketing and promotion effort to inform the Florida foodservice and lodging industry of efforts made on its behalf by FRLA. Printing and mailing services: Boyd Brothers Printing, Inc., Panama City, FL. Address changes may be sent to: FRLA, PO Box 1779, Tallahassee, FL 32302 or via email to susana@frla.org. Subscription address changes (digiww w.Res t au ra natt A nd Lodgi ng.com tal or US Mail, can be made www.RestaurantAndLodging.com, and click the Manage Subscription tab.
S
ummer is here and it is the perfect season for a refreshing drink. From cocktails to craft beers, this issue highlights the hospitality industry’s finest flavors right here in Florida. Not to mention, we’re dishing out the latest legislative insights, regional updates, and event information. A perfect read while taking a break to sip your favorite beverage. Here in the Capital City, we have shifted focus to “Special Session.” As you are aware, the regularly slated 2015 Legislative Session ended abruptly. I am incredibly grateful to those of you who were able to be in Tallahassee for Florida Tourism Day. Committing the time to walk the halls of the Capitol showed our state lawmakers that our members are truly dedicated to safeguarding the needs of our industry. This year, our attendance was better than ever with more than 500 industry leaders making their voices heard. A new record that we are sure to surpass again, as visitation to Florida continues to skyrocket. I also want to thank our guest speakers who are fantastic advocates for Florida hospitality: Lieutenant Governor Carlos Lopez-Cantera, Attorney General Pam Bondi, DBPR Secretary Ken Lawson, and Representative Ritch Workman. If you were not able to make it this year, we hope to see you in 2016. In the meantime, be sure to check out our event recap on pages 22 and 23. In the first few months of the year, we spent countless hours monitoring more than 100+ bills that made their way through the legislative process. Expansion of gaming, beach erosion, Airbnb, restaurant grading and a variety of alcohol issues were at the top of our list. For a full summary of our efforts this Legislative Session be sure to read our Sine Die report on pages 24 and 25. During this Special Session, the legislature is slated to tackle the state budget. We are still pushing for $85 million in VISIT FLORIDA funding. Following our fourth consecutive
Carol B. Dover record year for visitation there is no doubt it would be a well-deserved increase over last year. Additionally, we are advocating for our Hospitality Education Program (HEP) funding, beach renourishment dollars and a variety of other hospitality related budgetary items. Outside of Tallahassee, we are busy making plans for fantastic events across the state. In April, we proudly sponsored the South Walton Wine and Food Festival at Grand Boulevard in Sandestin where there were great wines, fine foods, live music and culinary celebrities. In May, we were thrilled to once again support the annual Key West Songwriter’s Festival, featuring more than 150 performances from world-renowned artists. Aside from our sponsored events, we are lining up some fantastic corporate events this summer and fall. We are eager to see you at our Summer Board Meeting at Hawk’s Cay Resort, Duck Key. Then in Tampa as we kick off our Marketing + Operations Summit this July. Plus, be sure to mark your calendars for the Florida Restaurant and Lodging Trade show and our Shades of Pink Awards Gala in October. You can find all of our event dates on page 13. Thank you again, for making our industry shine across the state and ensuring that Florida sets the standard for incredible hospitality. We appreciate your hard work and are proud that you are a part of the FRLA.
— Carol B. Dover, FMP President and CEO of the Florida Restaurant and Lodging Association
F lo ri da R estau ra n t & Lo d g i n g
7
8  A P R I L / M AY
2015
F lo ri da R estau ra n t & Lo d g i n g A s so ciat i o n
BUSI N E S S C L I M AT E
Emeril's Florida Third Season Wraps Up
T
he third season of Emeril's Florida, that premiered in January 2015 on the Cooking Channel, is a wrap. This oneof-a-kind show, which airs Sundays at 2:30 p.m., and reruns on Mondays at 9:30 a.m. and Thursdays at 11:30 a.m., uncovers the authentic cuisine and unbeatable scenery that makes the Sunshine State a hotspot for travelers and locals alike. In the 13-episode series, Emeril explored 31 Florida restaurants, hotels, farms and events to give viewers a behind-the-scenes look into how the establishments emerged, their menu selections, and a peek into the
Emeril chefs preparing their specialties. This season, Emeril's Florida returned to areas such as Orlando, South Walton and Kissimmee, and for the first time, sampled some of the exceptional food served in Naples and the Space Coast. The third season also featured numerous themed episodes including a farm-to-table episode in which Emeril visited with chefs and farmers from
St. Augustine, Boca Raton and Miami who are at the forefront of the farmto-table movement in Florida. Many of this season’s show often showcased fresh Florida seafood in each of the episodes. Additionally, this season highlighted a Veteran-owned and operated episode where Emeril focused on businesses owned by veterans who are preparing outstanding food and brewing delicious craft beers in Fort Walton Beach, Jacksonville and the Space Coast. For the first time in the history of the series, Emeril prepared one of his favorite dishes. Season Three of Emeril's Florida was our best season yet and we are thrilled to have the opportunity to introduce our audience to even more of Florida's great chefs and farmers while showcasing Florida's diverse scenery. Please check FRLA's website for additional details.
Show Locations Oviedo Sushi Pop Cooper City La Brochette Bistro Orlando Le Coq au Vin; Capa at The Four Seasons Resort at Walt Disney World; Fort Lauderdale Casa D’Angelo Ristorante Sarasota Michael's on East Amelia Island Salt at Ritz Carlton, Amelia Island Cocoa Beach The Fat Snook Cocoa Café Margaux Melbourne Beach Cafe Coconut Cove Tampa Ulele Jacksonville Beach Marker 32
Florida Visitors on the Increase!
A
fter tallying all of the data, the preliminary 2014 total of visitors to Florida has been revised to 98.9 million. This figure represents a 5.1 percent increase over the previous high of 97.3 million in 2013 and marks the second largest year-over-year visitor increase Florida has experienced in a decade. In addition to this good news, Governor Rick Scott recently announced that Florida has broken another tourism record by welcoming the highest amount of visitors of any quarter in the state’s history. In the first quarter of 2015 (January-March), 28.4 million visitors came to the state, an increase of 6.2 percent over the same period in 2014. The previous high for a quarter for tourism was 26.7 million visitors in quarter one last year. The average number of direct travel-related jobs in quarter one of 2015 was also a record high, with 1,186,900 Floridians employed in the tourism industry – up 4.8 percent from the same period in 2014. w w w.Res t au ra n t A nd Lodgi ng.com
Miami Beach Monty's Sunset; Pubbelly Winter Park Scratch; East End Market Miami's South Beach Meat Market St. Petersburg Birch & Vine and The Canopy at The Birchwood Hotel West Palm Beach Hullabaloo Naples Osteria Tulia; Mereday's Fine Dining; Pinchers Crab Shack St. Augustine The Floridian Boca Raton 13 American Table Miami G.R.O.W; Michy's South Walton The Bay; Vin'tij Wine Boutique & Bistro; The South Walton Wine & Food Festival; Fashion Week (an event) Key Largo The Conch House Daytona Beach The Cellar Homestead Michael Borek Farms Kissimmee El Tenampa; Eleven at Reunion Wyndham Grand Golf and Spa Resort Celebration Bohemian Hotel Malabar Yellow Dog Cafe Jacksonville Veterans United Brewing Company Fort Walton Beach Magnolia Grill Islamorada Atlantic's Edge at Cheeca Lodge F lo ri da R estau ra n t & Lo d g i n g 9
Chef Norman Frei CEC CCC
EXECUTIVE CHEF, GOVERNORS CLUB, TALLAHASSEE, FL
I
n the heart of downtown Tallahassee and just steps from the State Capitol, the Governors Club provides fine and casual dining with superb service and warm Southern hospitality to members and their guests. It’s a comfortable, welcoming place where members socialize with friends, colleagues and family in a private upscale setting. Norman Frei is the Governors Club Chef. He is responsible for all aspects of dining in this unique Club. Born and raised in Denver, Chef Frei’s parents owned a sausage business for 45 years, and at 12 years old, he helped produce the sausage. At 18, he was invited to play for a semi-pro hockey team in Europe with his father's stipulation he had to learn an apprenticeship at the same time. Hockey didn’t work out long term, but being a Chef did. Chef Frei is a believer in staying up to date on current cooking methods and food trends. His participation in the American Culinary Federation (ACF) has helped him stay on top of needed skills. Originally trained as an apprentice in the culinary arts in Balsthal, Switzerland, Chef Frei continued his education and gained certification as an Executive Chef and Chef du Cuisine through the ACF.
Chef Norman Frei
What Influences Your Cooking Style? French food and healthy cooking influence me most. I like to ensure the colors, flavors and appearance of the plate are on point, and I always reserve the rim for the guests. Giving the member a presentation that is colorful and clean is important to me. one of my teachers in europe said your “eyes eat as much as your mouth,” and I’ve never forgotten that. French cooking is heavy and people have changed the way they eat so I try to adapt those dishes to a healthy alternative without losing the flavor. In europe, everything is seasonal, so I keep this in mind when writing a menu. I also write a menu that I know my staff can execute, or I’ll be cooking 24/7. I’m very much inspired by the seasons, which are directly correlated to how the plate looks and the flavors of the food itself. I’m not one of those Chefs who add strange things to make it look fancy. Most importantly, it must taste amazing.
Most popular menu items It’s a toss up really. everyone has their favorites. We sell a lot of the Crispy Fried Tempura lobster Bites served with an asian slaw and a sweet chili sauce at lunch. Members who want to be a bit more health-conscious seem to have chosen the Governors Club Fitness Salad. It’s a beautiful salad composed of grilled chicken breast, sliced poached pears, fresh strawberries, sun-dried cranberries and toasted sunflower seeds. It’s served on a bed of baby spinach then tossed with orange-cranberry vinaigrette. at dinner, the members seem to take advantage of our ability to purchase fresh Florida seafood. I think the number one seller is the seared Gulf grouper served on a succotash risotto and Creole cream sauce.
What’s your sizzle?
Scallop and Shrimp
HotChef? Are You Considered Among 2015 Florida’s Hottest Chefs?
10 A P R I L / M AY
‘My Sizzle’ comes from my time working as the Garde Manger, working that position brings out my creative juices. My plate presentation today is a reflection of that skill set learned while at that station. The presentation on the plate is so meaningful. every plate leaving the kitchen
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 Lo sure to include restaurant and contact R I dA R estAu R A n t & Lo d g I n g A s so cI At I o n information. Submissions will be featured in FR&L Magazine as Chefs That Sizzle!
has to be visually appealing and I make it a priority to ensure that happens. I also enjoy pastry, but you have to be very specific. The art of pastry is precise with little room for error.
Favorite dish My favorite dish is Rahm Schnitzel or Cream Schnitzel, which is made with pork or veal, mushrooms, and cream with egg noodles or rice. My son loves my homemade spaghetti sauce with basil. When cooking at home I like to keep things basic. Cooking Schnitzel is simple and easy and makes everyone at the dinner table happy. I also like liver and onions but that’s not healthy.
Passion for sugar and ice Sugar sculpture is an art that allows you to take sugar and make it into something beautiful. My brother and I took the classes for fun in Switzerland, and it's really fun to work with. Sugar is not good to work with in Florida because of the humidity. For the ice carvings, I use a chain-saw, dremel and grinder opposed to sculpting tools. It’s all about my eyes taking a picture and executing it in 3-D. I’m always amazed with the end product and sometimes can’t believe it started with just a block of ice. I’m not the best at ice carving, but really enjoy doing it.
What attributes to your success in restaurant business: I attribute my success to my background and the chefs who I have worked under. I spent nearly 15 years at Mountain Lake Country Club in Lake Wales, Florida, with Mr. Delcamp, who was quite hard on me, but taught me a lot about the Club business. Also, Stephen Blaser, Executive Chef of the New Orleans Convention Center who trained like me, and also trained in Pastry. He’s always been there for me, and I’ve know him for many years. He was my Sous Chef at Mountain Lake, and we worked well together. Working at the Governors Club is wonderful and so much different than working at a country
club. The joke about working at a country club is that people “join for the golf and leave for the food.” This is the first city club that I’ve worked in and all the attention is on the food. I love it when the Members comment on my food and they are so appreciative of the menu and dishes. I am grateful for the staff I have here. Without them, I couldn’t execute anything. The management team here is strong and there’s a great team effort between the front of the house and the kitchen. We all give it our best to make the members and their guests happy. I’m always thinking of ways to make my food and the member experience better tomorrow than it was today. If you make it attractive and don’t cheat the member out of the finest ingredients, they’ll be back. I like interacting with the members and ensuring they are getting exactly what they want and expect. Sole
What is the most popular cocktail ordered at the Governor’s Club? Although it’s not very exciting, the most frequently ordered cocktail is Tito’s Vodka
w w w.Res t au ra n t A nd Lodgi ng.com
and Club Soda. The cocktail that seems to be gaining in popularity with more and more members is the Moscow Mule. We can’t seem to keep enough of the copper cups in stock on some busy nights. Members really seem to enjoy it and it’s always is a topic of conversation when ordered.
Please share with readers any special events you feature that spotlight craft beer, wine or any spirits. Our wine events are spectacular. On a quarterly basis we schedule three different monthly events. One month it’s a sit down educational tasting and the next month it’s a walk around reception style tasting with approximately 30 or so wines to sample. The third month, we have an upscale gourmet wine dinner. We pair foods to match the featured wines and the dinners are a popular Club event. In March we held the Seven Hills Wine dinner showcasing Pinot Gris, Cabernet Sauvignon, the Red Hills Blend and Late Harvest Riesling. The food pairings included lobster, duck, scallops, filet of beef with bone marrow and a special apricot tart served with honey goat milk ice cream.
F lo ri da R estau ra n t & Lo d g i n g
11
A L A C A RT E
FRLA Partners with Key Coalitions To Strengthen Advocacy Presence The tourism and hospitality industry remains a bright spot in Florida’s economy, and provides incredible opportunities for those who own, operate or simply work in the business. For that reason, the FRLA is a member of key coalitions aimed at strengthening our advocacy presence, during the legislative session as well as year-round. We are proud to continue to protect the interests of the hospitality trade and safeguard our members. We believe these initiatives and partnerships foster growth in our state and help create an environment for job expansion.
Florida Businesses for a Competitive Workforce The Florida Businesses for a Competitive Workforce coalition is a 501c(4) whose mission is to support passing the Competitive Workforce Act, which would modernize state law to include anti-discrimination protection based on sexual orientation and gender identity or expression. FRLA has joined other major Florida employers, including many of the state’s Fortune 500 companies, in this effort. The coalition believes that the Competitive Workforce Act will make Florida more competitive in the national and global marketplace in much the same way companies have benefitted from adopting anti-discrimination policies. For additional information, please visit www.FLCompetitiveWorkforce.com
Floridians for Fair Business Practices Floridians for Fair Business Practices is a coalition of retailers and business groups whose purpose is to identify rules and regulations which prohibit the growth and expansion of Florida businesses. Currently, a measure is before the 2015 Florida Legislature to repeal Florida’s outdated and inconvenient separation law, which restricts consumer access to alcoholic beverages by requiring liquor to be sold in a location separate from groceries and other goods. Floridians for Fair Business Practices supports the repeal of this law. For additional information, please visit www.FairBizinFlorida.com.
Florida Recycling Partnership Florida Recycling Partnership is a coalition of businesses and associations dedicated to improving Florida’s recycling rates. Members believe developing and adopting sustainable business practices will promote recycling, reduce waste, and increase reusing materials whenever possible. For additional information, please visit www.FLRecycling.org.
Zero-Tolerance State for Human Trafficking Zero-Tolerance State for Human Trafficking is a campaign led by Attorney General Pam Bondi to crack down on human trafficking in the state, which has seen an increase of teen runaways, the homeless and immigrants as prime victims. According to the National Human Trafficking Resource Center, there are 27 million people enslaved worldwide. The Florida Restaurant and Lodging Association partnered with Attorney General Bondi, Associated Industries of Florida, the Florida Chamber Foundation, the Florida Petroleum Council, the Florida Retail Federation and the Florida Trucking Association to make Florida a zero-tolerance state for human trafficking. For additional information, please visit www.MyFloridaLegal. com and click on ‘Human Trafficking Business Plan.’
12 A P R I L / M AY
2015
AAHOA representataives and VP of Membership Dan Murphy enjoyed Tourism Day activities. From left to right: Bharat Patel; Sunil Dharma; Dan Murphy, FRLA; Kirit Patidar; Samir Patel.
FRLA and AAHOA Announce Partnership to Bolster Efforts in Florida
T
he Florida Restaurant and Lodging Association (FRLA) and the Asian American Hotel Owners Association (AAHOA) are proud to announce their new partnership designed to bolster hospitality industry advocacy efforts in Florida. This collaboration will bring together the more than 10,000 statewide members of the FRLA and the more than 14,000 nationwide members of AAHOA that represent 40 percent of all hotels in the United States. AAHOA members own more than 20,000 properties amounting to more than 40 percent of all hotels in the United States. “We are thrilled to partner with AAHOA because its members represent the best and brightest in the business. It is evident the organization is committed to ensuring small business owners are protected against burdensome regulations and that the Florida hospitality continues
to thrive. This partnership fits perfectly with our mission to protect, educate and promote the state’s hospitality industry and we are excited about connecting with AAHOA members to bolster our efforts across Florida,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “As the largest hotel owners association in the world, we understand that Florida is a state that sets the tone for the industry nationwide. We are proud to continue to build our relationship with the FRLA because the organization consistently showcases effective legislative advocacy, an engaged membership, and educational opportunities. We look forward to this new partnership and feel that together we can effectively navigate the issues faced by business owners around the state,” said Chip Rogers, President and CEO of the Asian American Hotel Owners Association. F lo ri da R estau ra n t & Lo d g i n g A s so ciat i o n
NRA/AHLA Public Affairs Conference FRLA was represented strongly at the combined public affairs conference of the National Restaurant Association and American Hotel & Lodging Association. Held in late Spring in Washington, DC, FRLA representatives met with federal lawmakers and discussed issues of importance to the Industry. Thanks to all FRLA members who attended!
FRLA Hospitality Awards Nominations open and received through AUGUST 15 •
Restaurant General Manager
•
Restaurant Employee of the Year
•
Hotel General Manager
•
Hotel Employee of the Year
The top three nominees in these four categories will be invited to the 2015 FRLA SHADES OF PINK GALA at which time the winner will be announced.
Shades of Pink Gala Wednesday * October 7, 2015 Hyatt Regency Orlando 6:00 – 7:00 pm
Cocktail Reception
7:00 – 10:00 pm 10:00 pm – Until
Shades of Pink Gala Shades of Pink After Party
A Portion of Auction Item Proceeds Benefit Breast Cancer Research The FRLA HOSPITALITY AWARDS program was created to recognize outstanding accomplishments in Florida’s foodservice and lodging industry by employees as well as properties to honor the quality of service in this great industry.
w w w.Res t au ra n t A nd Lodgi ng.com
F lo ri da R estau ra n t & Lo d g i n g
13
PAY LESS for GAS
John Rivers
4R Restaurant Group Chef & Owner
Restaurant entrepreneur and head chef of the award-winning 4 Rivers Smokehouse, John Rivers spent two decades traveling the country honing his taste and talent for BBQ. The Jacksonville native and Florida State University business grad ended a 20-year career in healthcare as president of a billion-dollar company to pursue a passion for helping children through his garage-based Barbecue Ministry — a bold switch fueled by faith and supported by family.
Choose Infinite Energy &
With ten restaurant locations throughout Florida and plans for continued expansion, John has received national recognition, having cooked at the James Beard House in NYC and participated four consecutive years in the Food Network South Beach Wine & Food Festival. Other renowned publications including USA Today, Cooking Light, Food & Wine, and Paula Deen Magazine have also featured Rivers and the growing 4R brand. John’s latest restaurant concept, The COOP, has quickly become a neighborhood favorite, with its fresh take on Southern comfort foods. He recently published his first book, The Southern Cowboy Cookbook, serves on numerous charity and school boards, and lives in Winter Park, Florida with his wife and two children.
SAVE!
How did you get started in the hospitality industry?
It was always a passion and dream of mine to cook and own a restaurant. My first job came at the age of 16 as a dishwasher at a pizza place in Jacksonville called the loop. I worked in restaurants throughout all of high school and college to pay for my education. The irony is that I worked in almost every position in a restaurant except in the kitchen. I had to open my own restaurant to actually get to cook! Early in your career what was the most valuable lesson you learned?
First, that peopleThe respond bestaccording to how natural gas plans they’re treated—It is a manager’s responsibility to business. motivate for theiryour employees in a way that brings out Call for their very best.a quote Second,today! I can create the recipes, (855)375-2555 design the brands and launch campaigns, but FRLA@InfiniteEnergy.com www.InfiniteEnergy.com
none of that matters without the right people on the team. Without a doubt, the folks on our team are our most important assets. Without their passion and dedication, everything else can and will fall short. Do you have any mentors who were instrumental in helping you achieve your goals, and if so please share any thoughts you have about your mentor that might be of interest to FR&L readers?
Mentors are essential to grow in both business and in life. I’ve been fortunate to have several throughout my career who inspired and influenced me. Steve Cosler, the Ceo of at Priority Healthcare, taught me the importance and effectiveness of servant leadership and how to lead with integrity. Truett Cathy inspired me
Infinite Energy, Inc is Florida’s largest independent natural gas provider, proudly serving Florida’s restaurants and hotels for over 10 years. Lock in all or a portion of your natural gas usage for up to 5 years so you can protect yourself against soaring energy prices and save money versus your local utility. Special discounts apply for FRLA members! Call 877-IVE GOT GAS for more information!
14 A P R I L / M AY
2015
F Lo R I dA R estAu R A n t & Lo d g I n g A s so cI At I o n
Choose Infinite Energy &
SAVE!
John Rivers
to lead with transparency and how to set myself to a purpose vs. a plan. From Walt Disney I gleaned how to dream big and the importance of every detail. and Steven Jobs inspired me to never accept the status-quo; to push the limits of possibilities and never settle on doing things because “its the way its always been done” (nothing gets my blood boiling faster than complacency).
What is the single greatest factor in the success of your career?
Do you have any career-related advice that you would like to pass on to Florida Restaurant and Lodging Magazine's readers?
Frla has provided great insight into legislative issues and provided peer group advice on a number of challenges and issues inherent to the business. Both of which have been invaluable as we’ve grown throughout the years.
Follow your passion and be prepared to fight for what you believe in. Nothing worth achieving comes easily. Second, trust your gut. No one knows or understands your dream better than you. lastly, invest a little and learn a lot. Mistakes are a necessary part of learning. The earlier you can make them, the less costly the lesson will be. w w w.Res t au ra n t A nd Lodgi ng.com
our culture. The core of our culture is faith, family and purpose (positively impacting our community). as long as we stay true to and protect our culture, I believe we’ll continue to be blessed. How has participation in the Florida Restaurant and Lodging Association positively affected your business?
Is there anything you would like to share with Florida’s hospitality industry members? Despite how bad things get, never give up. There’s nothing that can stop your dream, except you. There’s always a way as long as you have hope.
The best natural gas plans for your business. Call for a quote today!
(855)375-2555 FRLA@InfiniteEnergy.com www.InfiniteEnergy.com
F Lo R I dA R estAu R A n t & Lo d g I n g
15
Hawks Cay is hosting FRLA's 2015 Summer Board Meeting and we are excited to stay at this beautiful resort. FR&L Magazine's Editor, Susie McKinley, recently had a chance to talk to the resort's management team about their Secrets to Success.
16  A P R I L / M AY
2015
F Lo R I dA R estAu R A n t & Lo d g I n g A s so cI At I o n
By SUSIe McKINleY hawks cay is a Florida Keys landmark property. how long has this property been open? Duck Key’s unique and vibrant history dates back to as early as 1772 when William Gerarde de Brahm described the island as home to flamingos, clawless lobsters, bottle-nosed dolphins, manatees and double-crested cormorants called “ducks.” For the next two hundred years, the island attracted a wide range of characters, from fishermen, salvagers and pirates to celebrities, dignitaries and even U.S. presidents. The property officially opened as Hawks Cay Resort & Villas in January 1984 and for the past three decades has played a leading role in the alluring and ever-evolving story of Duck Key.
w w w.Res t au ra n t A nd Lodgi ng.com
what was the vision of the original owners? Although we have undergone many expansions and renovations over our 30 year-history, we have stayed true to the owners’ original vision for a coastal-casual island resort in the heart of the Florida Keys. what makes your resort unique? Hawks Cay provides an unmatched Florida Keys vacation experience with everything you need within reach: a fullservice resort, private villas, incredible dining, a world-class marina and even an on-site dolphin research facility for up-close encounters. True to our tagline, we are “The Only Key You’ll Need.” Best of all, thanks to our special location, guests can enjoy watching both a picture-perfect sunrise and sunset over the water.
F Lo R I dA R estAu R A n t & Lo d g I n g
17
securing your vessel, and shuttle service is available to the main resort. Access to the marina from the resort is either a short stroll or a ride on the complimentary shuttle. A Dockside Store, grills and the Dockside Snack Shop are also part of the marina program, and a new restaurant, Angler and Ale, will be coming soon with expansive outdoor seating, multiple fire pits, private dining and panoramic ocean views-turning the Marina Walk into the ultimate entertainment destination in the Middle Florida Keys.
Describe Hawks Cay for FR&L readers.
Hawks Cay Resort & Villas is a 60-acre resort destination located midway down the Florida Keys on Duck Key. Although our small, intimate island feels like a secluded getaway, we are easily accessible by air, land or sea, and the journey here is an important part of the island experience. We’re the ideal vacation spot for families, couples, groups and weddings who want to get the most out of their Florida Keys vacation with virtually every water-related activity imaginable. Hawks Cay is known to guests for its fantastic amenities. FR&L Magazine highlighted some of them in our “Unique Amenities” feature in September 2013. Can you please describe them to our readers?
One not-to-miss is Dolphin Connection, the only resort-based program of its kind where guests can interact and swim with dolphins in their natural environment. It’s
also the only facility in the mainland U.S. that offers free public viewing of trained dolphins. Some of our other unique signature offerings include: SNUBA, stand-up paddle boarding, the newly renovated Calm Waters Spa, Camp Hawk at the recently upgraded Coral Cay kids’ club and the kids’ club centerpiece: the newly enhanced Pirate Ship Pool, which features slides, tunnels and even water-shooting cannons. Please describe the Marina to readers.
Hawks Cay Marina has 85 boat slips and offers many options to boaters, including full resort amenities if staying overnight. The marina can accommodate boats up to 110 feet with drafts up to five feet and beams up to 20 feet. Dockhands are available to assist in
The Resort offers some awesome water experiences to guests. From fishing, snorkeling Lobby and diving, jet skiing, paddle-boarding and the Dolphin Connection, it seems this is the place to be. Please share with readers all you have to offer.
We provide nearly every watersport under the sun: SCUBA diving, SNUBA, snorkeling, guided Jet Ski tours, kayaking, kiteboarding, parasailing, stand-up paddle boarding and sunset cruises, to name a few. Fishing is also a big part of the Hawks Cay culture, whether off-shore, flats or back-country. In fact, the resort was selected as the home of NBC Sports’ “Saltwater Experience,” one of the highest-rated television shows for outdoor and fishing enthusiasts. For land lovers, we offer Segway tours, a Cliff Drysdale tennis program, bicycles to explore the rest of our island community and, for the ultimate in relaxation, our 7,000-square-foot Calm Waters Spa. Have the tastes of your guests changed over the years?
We have seen an increased demand for luxury amenities and as a result, we have responded by becoming even more upscale, adding two all-new, 1,400-square-foot penthouses, each with a spacious living
Penthouse Master 18 A P R I L / M AY
2015
F lo ri da R estau ra n t & Lo d g i n g A s so ciat i o n
area, two large bedrooms, two full baths and a private rooftop terrace spanning 3,200 square feet. We also recently added luxurious pool cabanas, which are available for rental at the Tranquility Pool in The Oasis, our exclusive adults-only area. How has the hotel changed since it opened? i.e. décor, amenities, guest activities, etc.
In 2013 we completed a culinary renovation, and then last fall, we undertook a multimillion-dollar resort-wide renovation. The project includes updates to many of our guestrooms and suites, 15 meeting venues, the marina, Coral Cay kids’ club, the Pirate Ship Pool and all public spaces. Additionally, we've added the following: The Oasis, an exclusive adults-only area with five private cabanas at the Tranquility Pool; two luxury penthouses; and 16 family guestrooms. The final piece of the all-new Hawks Cay experience, the new Marina Walk, will debut later this year. It will serve as the Florida Keys’ hotspot for waterfront dining and family entertainment with a new-build standalone restaurant, fire pits, private dining rooms and panoramic views. Has the resort revised its employee training and/or policies over the years to accommodate guests?
Yes, we are now working with a videobased training program that addresses various issues to promote a quality guest experience. The program is required of all regular associates to complete on a monthly basis. How do you keep your employees engaged and motivated?
We foster communication through regular department meetings and by maintaining a communication board where positive guest comments are shared and photographs of associates are posted. A committee of associates from all levels of the organization is tasked with outreach to the community and enhancing the quality of the guest, employee and owner experience. Additionally, a monthly rally is coordinated for all associates to attend in which we share a business update, recognize w w w.Res t au ra n t A nd Lodgi ng.com
outstanding performers, reward associates and celebrate milestones, anniversaries and birthdays. What is the most important thing you emphasize with staff about your customers?
We emphasize that we are all employed to service the needs of our guests in order to ensure that they leave wanting to return. We want our guests to consider Hawks Cay Resort as their home away from home.
Firepit at sunset Ocean Restaurant
What critical or priority areas do you emphasize in training your staff?
Customer service, safety, security and going above and beyond expectations are critical to our success as a hospitality venue. What do you think are the keys to low employee turnover, and how have you managed turnover?
Making sure that associates are satisfied with the workplace is key to maintaining acceptable turnover levels. At Hawks Cay Resort and throughout the Pyramid Hotel Group, we conduct employee opinion surveys twice a Alma Lobby Bar year and then follow up with action plans to address the identified needs. level of service offered, but it all starts with One such need was a smile and an accommodating approach to convenient and reliable transportation for hospitality. employees who commute large distances, so we provide bus service from as far as What is the most important factor to Homestead and Florida City. the longevity of the Resort? What has been the greatest change in serving guests over the years?
The bar has continuously been raised year after year to provide upgrades in the
Location, location, location… Hawks Cay is such a beautiful place for guests to come and enjoy the hospitality offered here in the Florida Keys! F lo ri da R estau ra n t & Lo d g i n g
19
Attract and Engage Visitors with a
Partnership VISIT FLORIDA, the state's Official Tourism Marketing Corporation, exists to promote travel to and within Florida and to establish Florida as the #1 travel destination in the world. By Kate Chunka
M
uch of this effort is accomplished through marketing and advertising efforts throughout the United States and the world, but VISIT FLORIDA also depends on the Florida tourism industry to amplify the message. The partnership between VISIT FLORIDA and core tourism businesses throughout the state—hotels, restaurants, attractions, and visitor services—is critical to reaching our mutual goal of attracting 100 million visitors and more. To effectively equip businesses with the tools needed to market their brands, attract more visitors, and boost revenue, VISIT FLORIDA offers a unique Partnership Program. The mission of the Partnership Program is simple: First, VISIT FLORIDA maintains and grows a membership base and network of core Florida tourism businesses, and provides to these Partners the tools and programs to bring visitors to their businesses and destinations. Second, Partners provide continuous feedback to VISIT FLORIDA, serve on committees and help shape the organization’s plans each year. VISIT FLORIDA provides Partners a variety of ways to engage with visitors, depending on a business’s marketing priorities, budgets, and ability to dedicate time to tourism marketing. The most comprehensive program, a VISIT 20 A P R I L / M AY
2015
FLORIDA Marketing Partnership, provides hotels and restaurants with 10 easy-to-activate core benefits. Those benefits for Partners are:
1
A business listing in the Official Florida Vacation Guide.
A new guide is printed each year with updated listing information and resources to help and inspire visitors to plan trips to Florida. More than 600,000 guides are requested and distributed via VISITFLORIDA.com annually.
2
An Enhanced Web Listing on www.VISITFLORIDA.com.
A listing on the website, with more than 9 million visits in 2014, brings better exposure to any Florida business. Post a video of your celebrity chef or a tour of your hotel. Directbooking links for accommodations Partners showcase special rates and allow hotels to sync their reservation system on VISITFLORIDA.com. Restaurants can gain more exposure by adding event listings for chef demonstrations or seasonal/community festivals.
3
Post on VISIT FLORIDA’s consumer-facing Facebook page. Partners can submit one post annually to be pushed to more than 600,000 followers to advertise their hotel or restaurant, promote an event or share a deal.
4
Free bulk orders of Florida Transportation Maps and Magazines. Having a supply of maps and Florida Vacation Guides is a great resource for guests and visitors.
5
Access to VISIT FLORIDA research. Visitor profile, statewide hotel
and International data is at your fingertips. The VISIT FLORIDA team provides up-todate metrics on travel trends to help businesses forecast and engage with their most appropriate audiences.
6
Participation in a lobby booth display in the Official Florida Welcome Centers. Distribute items and interact directly with guests as they pass through five Welcome Centers and into the state. More than 2.5 million visitors stop by each year, and with about 30 percent of them coming to Florida without finalized vacation plans, displays are an excellent way to engage these visitors and direct them to your restaurant on their way to their destination—or even encourage them to book with your hotel before they arrive.
7
Ability to apply for VISIT FLORIDA grants to market your business. Each year, VISIT FLORIDA administers several reimbursement grant programs to assist Partners with F lo ri da R estau ra n t & Lo d g i n g A s so ciat i o n
marketing their business and publicizing the tourism advantages of Florida.
8
Access to free webinars on marketing techniques and industry trends. Gain knowledge about valuable business topics including the Marketing Plan overview, Co-op Marketing Programs, Emergency Preparedness Modules and Visitor Study Insights.
9
Blog and social media posts via the VISIT FLORIDA’s bloggers. Have something amazing to share with visitors? An exciting and unique festival? VISIT FLORIDA has a host of bloggers and social media influencers who set out to explore all the Sunshine State has to offer, including beaches, culture, family activities, dining, shopping, golfing, the outdoors, entertainment, luxury, and the latest deals and bargains. Work with the Insiders to showcase those rare, unique, and special Florida experiences your business has to offer.
for brochure placement at the nearby Florida Welcome Centers. With added exposure online and in print, Flora-Bama gets a greater reach. These two enterprises demonstrate how businesses can successfully leverage Marketing Partnership benefits, including participating in webinars and uploading events and media to their Enhanced Web-listing to target ideal audiences. These benefits are but parts of the bigger picture, which is greater exposure for your business through alliance with the state’s official tourism marketing corporation -- and the shared goal of creating the number one tourism destination in the world. Even for businesses with fewer resources, VISIT FLORIDA has solutions. For a low annual fee, such businesses can take advantage of an Enhanced Web Listing on VISITFLORIDA. com, or test the waters with a free web listing. And, VISIT FLORIDA and FRLA are now partners, building an important program for the industry that helps businesses provide exceptional experiences for our visitors. VISIT FLORIDA’s online hospitality program for front-line employees—bartenders, servers, valets, receptionists, and other staff— provides free training modules that empower the industry with common guest service and hospitality industry lessons. Access to this program is available either by engaging with your local DMO or becoming a VISIT FLORIDA Marketing Partner. A test of this program is currently underway, and more training modules will be released in 2015.
To learn more about VISIT FLORIDA Partnership or to get started today, go to VISITFLORIDA.org/join
10
VISIT FLORIDA Committees.
If you want play a key role in providing feedback and insights to VISIT FLORIDA and work on major department initiatives, then a seat on one of VISIT FLORIDA’s committees is for you. Tradewinds Resort, a VISIT FLORIDA Marketing Partner since 2000, leverages its Partnership to promote its properties on St. Pete Beach, along with numerous restaurants located onsite, such as Guy Harvey Rumfish Grill and Sharktooth Tavern. Tradewinds Resorts can post updated room rates, give guests the option to book directly through their web listing, and lists seasonal promotions to help draw traffic to their properties. Tradewinds also updates their listings w w w.Res t au ra n t A nd Lodgi ng.com
to share upcoming events, such as the Rays Watch Parties, so planning a vacation is easier for their guests. With so much going on in the St. Pete Beach area, Tradewinds also takes advantage of the added benefit of reduced-rate advertising available to VISIT FLORIDA Marketing Partners. And, using the research available to Marketing Partners, Tradewinds is able to find out exactly who is visiting and how they spend their time here and align their advertising strategy. Flora-Bama Lounge & Oyster Bar, which became a VISIT FLORIDA Marketing Partner in 2014, lists annual festivals and community events associated with their restaurant and marina to spread the word to potential guests. With a direct draw from surrounding communities, drive traffic is extremely important for Flora-Bama, and the reduced rates from Partnership sweeten the deal
Kate Chunka is the Partner Relations and Industry Communications Manager, for VISIT FLORIDA. Ms. Chunka can be reached at partner@VISITFLORIDA.org. F lo ri da R estau ra n t & Lo d g i n g
21
The Partnership for Florida Tourism hosted a fantastic Tourism Day in mid-March. FRLA industry partners. The day began with speeches from Florida lawmakers including Lt. Gov Secretary ken Lawson. The afternoon was spent visiting legislators and discussing Florida fun.22 More than 550 attended Tourism Day activities, and we are so grateful to those mem A P R I L / M AY 2015
F Lo R I dA R estAu R A n t & Lo d g I n g A s so cI At I o n
A played a major role in this event along with VISIT FLORIDA and our other hospitality vernor Carlos Lopez-Cantera, Attorney General Pam Bondi, Rep. Ritch Workman and DBPR a’s Number One industry – tourism. A street festival finished off the day in great style and w w w.Resspent t au ra n t A ndtheir Lodgi ng.com mbers who day making our industry’s voice heard to our elected officials. 23 F Lo R I dA R estAu R A n t & Lo d g I n g
2015 Sine Die Report Special Session began June 1 and is slated to end June 21. During this Legislative Session, the charge is to finalize a budget for the State of Florida.
Expansion of Gaming / Destination Resorts: Failed HB 1233 (House Majority Leader Young, R – Tampa) HB 1235 (House Majority Leader Young, R – Tampa) HB 1237 (House Majority Leader Young, R – Tampa) HB 1239 (House Majority Leader Young, R – Tampa) HB 1183 (Representative Moskowitz, D – Coral Gables) The 2012 Legislative Session experienced a push from casino powerhouses to allow three large casino resort hotels to be built in South Florida. The issue was controversial and ultimately failed to pass. When new presiding officers, Senate President Don Gaetz, (R – Niceville), and House Speaker Will Weatherford, (R – Wesley Chapel), took over after the 2012 election cycle, two special gaming panels were established and a study of the economic and social impact of gaming was commissioned. The preliminary draft report from this study demonstrated that a widespread expansion of gambling was not good for the state. The legislature sent the draft report back to its authors with instructions to include the gaming compact with the Seminole Tribe of Florida among other factors not considered in the original report. With the Seminole Gaming Compact renegotiation still looming, House Majority Leader Dana Young, (R – Tampa), filed an omnibus gambling bill. The bills filed by House Majority Leader Young would: • Allow two destination resorts in Miami Dade and/or Broward counties if approved in a countywide referendum; • Allow greyhound track operators to opt out of running any races, effectively letting them operate as stand-alone casinos; • Potentially bring a casino to the Palm Beach Kennel Club as well as a dog track in Lee county; • Require greyhound injuries to be reported within a week of their occurrence by both a track veterinarian and the owner of the dog; 24 A P R I L / M AY
2015
• Replace the Division of Pari-Mutuel Wagering with the Department of Gaming Control.
Amusement Games: Passed SB 268 (Senator Stargel, R – Lakeland) HB 641 (Representative Trumbull, R – Panama City) Entering into the 2013 session few could have predicted that “Internet cafes” would take center stage in the political arena. After continuing scandal, including the arrest of 57 people, these gaming venues were thrown into the spotlight. Both chambers quickly passed legislation that banned “Internet cafes.” During the off-season, several lawmakers raised concerns over potential unintended consequences. Restaurants offering traditional arcade games such as Chuck E. Cheese’s and Dave and Busters were sued in the wake of the new law. HB 641 provides the necessary legal clarification ensuring amusement games are not considered gaming devices.
School Start Date: Passed SB 688 (Senator Montford, D – Tallahassee) HB 349 (Representative Mayfield, R – Vero Beach and Representative Lee, D – Fort Pierce) HB 7069 (Education Committee) HB 7069 torpedoes Florida’s tourism season by giving local school boards the option of beginning the school year as early as August 10th. Under existing Florida Statutes, district school boards are required to provide for the operation of all district schools for a term of 180 school days of instruction, or equivalent on an hourly basis, as specified by the State Board of Education. School boards must also adopt policies establishing the opening and closing date for the school year. After a compromise between parents, businesses, and educators, legislation was enacted in 2006 requiring that, “beginning with the 2007-2008 school year, the opening dates for schools in the district may not be earlier than 14
days before Labor Day each year.”
Public Lodging – Military IDs: Passed SB 394 (Senator Brandes, R – St. Petersburg) HB 277 (Representative Hager, R – Delray Beach) Florida has 29 military bases with over 100,000 personnel stationed in Florida. While employed by the military, or when traveling for military or personal purposes, these members will sometimes be required to procure accommodations at a public lodging establishment in Florida. HB 277 permits active members of the military to rent hotel and motel rooms regardless of their age.
Public Lodging and Public Food Service Establishments (DBPR): Passed SB 558 (Senator Stargel, R – Lakeland) HB 401 (Representative Magar, R – Hobe Sound) The Department of Business and Professional Regulation is responsible for enforcing all laws relating to the inspection of public lodging and food service establishments. The purpose of these inspections is to protect the health, safety, and welfare of the public. HB 401 enables DBPR to reassess the inspection frequency more than once annually, allows electronic copies of inspection reports, and sets a flat rate delinquent license renewal fee of $50 for all license renewals within 60 days after expiration.
Commercial Lease Sales Tax: Failed SB 1230 (Senator Hays, R – Umatilla) HB 245 (Representative Ahern, R – Seminole) SB 140 (Senator Hukill, R – Port Orange) In an effort to follow through on his election year proposal of $500 million in tax and fee reductions, Gov. Scott called for a $100 million cut in the 6% statewide sales tax on commercial
leases. According to Gov. Scott, businesses pay about 1.4 billion a year in sales taxes on their rent payments. The governor’s proposal would amount to 1/2 of 1 percentage point amounting to a savings of $104 million a year. SB 1230 and HB 245 would have begun the elimination of the commercial lease sales tax by removing the tax on the first $10,000 of the total rent or license fee charged by the lessor in 2016, and increasing $10,000 each year thereafter until 2024. SB 140 would reduce the tax levied on the total rent or license fee charged for real property from 6 percent to 5 percent.
Restaurant and Hotel Renovation Tax Credit: Failed SB 900 (Senator Abruzzo, D – Wellington) HB 101 (Representative Steube, R – Sarasota) HB 739 (Representative Harrison, R – Tampa) The Restaurant and Hotel Renovation Tax Refund Program allows a tax credit for qualifying restaurants and hotels on the cost of renovations. This program would be administered by the Department of Economic Opportunity (DEO). Qualified applicants would have received an annual tax refund equal to 50% of the difference between the baseline tax amount and the annual amount of sales and use taxes. The amount of the refund payments could not exceed 20% of the qualified applicant’s actual project costs.
Airbnb: Failed SB 1298 (Senator Simmons, R – Altamonte Springs) HB 757 (Representative Hager, R – Delray Beach) SB 1326 (Senator Brandes, R – St. Petersburg) Launched in 2008, Airbnb is an online community marketplace allowing people advertise a room/home for short term rental over the internet without registering with the state, F lo ri da R estau ra n t & Lo d g i n g A s so ciat i o n
paying/collecting taxes, or insurance requirements. The company makes money by charging guests and hosts a percentage of each rental transaction. Currently, Airbnb has more than 600,000 listings in 34,000 cities and 190 countries. Due to the rapid growth, many cities, counties, and states are unsure of how to deal with Airbnb. Several cities and counties in Florida are considering regulation at the local level. SB 1298 established insurance requirements for short-term rental network companies and transportation network companies. SB 1326 and HB 757 established insurance requirements for transportation network companies.
Powdered Alcohol: Failed SB 998 (Senator Margolis, D – Miami) HB 1247 (Representative Avila, R – Hialeah and Representative Berman, D – Boynton Beach) SB 536 (Senator Flores, R – Miami) In March 2015, the Alcohol and Tobacco Tax and Trade Bureau, granted federal approval for a powdered version of alcohol referred to as palcohol. Palcohol can be mixed with a liquid to become an alcoholic beverage. According to the National Conference of State Legislators, palcohol is already forbidden in six states – Alaska, Louisiana, South Carolina, Utah, Vermont and Virginia – and will be strictly regulated as concentrated alcohol in Colorado, Delaware and Michigan. More than 70 bills have been introduced in state legislatures to ban or restrict the product. Florida introduced several bills prohibiting the sale of powdered alcohol, but none were able to pass in both chambers.
Alcohol Separation: Failed SB 468 (Senator Grimsley, R – Sebring) HB 107 (Representative Steube, R – Sarasota) HB 499 (Representative Wood, R – Winter Haven) In an effort to repeal an archaic law that dates back to 1935, a measure was introduced before the 2015 Florida Legislature to repeal Florida’s outdated and inconvenient separation law. There are currently 30 states that allow the sale of liquor without a separation requirement, allowing businesses flexibility while maintaining and even improving safeguards against theft.
w w w.Res t au ra n t A nd Lodgi ng.com
These bills would have repealed the separation requirement, thus allowing, the sale of alcohol alongside beer and wine in the same aisle, and within the same store.
Craft Distilleries: Passed
Liquid Nitrogen: Failed SB 1124 (Senator Braynon, D – Miami Gardens) HB 1209 (Representative Williams, D – Tallahassee)
SB 596 (Senator Hays, R – Umatilla) HB 263 (Representative Stevenson, R – Ponte Vedra Beach)
SB 1124 and HB 1209 define “liquid nitrogen” as the liquid form of nitrogen gas, which exists in its liquid state at approximately negative 320 degrees Fahrenheit.
In the United States, the regulation of alcohol, since the repeal of Prohibition, has traditionally been through the “three tier system.” This system requires separation of the manufacturer, distribution, and sale of alcoholic beverages.
Both bills would have required restaurant and bar personnel to receive training on preparing food using liquid nitrogen, dangers associated with the use of liquid nitrogen, and responsible serving of food with liquid nitrogen.
Generally, in Florida, only licensed vendors are permitted to sell alcoholic beverages directly to consumers. Manufacturers are typically prohibited from distributing directly to the vendor.
Service Animals: Passed
SB 596 allows craft distillers to sell two bottles of each brand of spirit sold by distributor, three bottles of a single brand of spirit and one bottle of a second brand, and four individual containers of a single brand of spirit directly to consumers. A craft distillery may not ship, or arrange to ship, any of its distilled spirits to consumers.
SB 414 revises the definition of the term “individual with a disability” to a person who has a physical or mental impairment that substantially limits one or more major life activities. “Major life activity” is defined as a function such as caring for one’s self, performing manual tasks, walking, seeing, hearing, speaking, breathing, learning, and working.
Growler and Craft Breweries: Passed SB 186 (Senator Latvala, R – Clearwater)
HB 301 (Representative Sprowls, R – Clearwater and Representative Young, R – Tampa) The number of craft breweries rose from six in 2007 to more than 50 in 2013. A 2014 University of Florida study estimates that the craft beer industry contributed $255 million to Florida’s gross domestic product as well as roughly 4,000 jobs in 2013. With growth comes the need to update outdated laws. HB 301 now permits a malt beverage manufacturer to obtain up to eight vendor licenses, however, each location must be identified on the sketch submitted to Division Alcohol, Beverage and Tobacco (ABT) and the premises must be operated, owned or leased by the manufacturer. The bill requires all malt beverages not manufactured at the brewery to be obtained through a distributor. It also limits the amount of malt beverages that can be transferred between breweries owned by the same brewer and authorizes the sale of 64 oz containers (Growlers.)
SB 414 (Senator Altman, R – Cape Canaveral) HB 71 (Representative Smith, R – Inverness)
SB 414 also limits a service animal to a dog or miniature horse and increases the penalty for misrepresenting an untrained service animal.
Restaurant Grading: Failed SB 470 (Senator Sobel, D – Hollywood) HB 385 (Representative Antone, D – Orlando) The DBPR Division of Hotels and Restaurants licenses, inspects, and regulates public lodging and food service establishments in Florida under Chapter 509, Florida Statute. DBPR effectively protects public health and safety, evidenced by an 84 percent decline in restaurant foodborne illness since 1997. Comprehensive, reliable, and abundant restaurant inspection data is currently and conveniently accessible to the public. The quality benchmark for restaurant inspection programs is the United States Food and Drug Administration (FDA) Retail Program Standards. Less than 20 percent of the over 3,000 US retail food inspection programs are enrolled in the Standards. Of the nine program standards, DBPR has achieved seven, making it one of the best inspection programs in the nation.
SB 470 and HB 385 would have eliminated, or reduced, the role of the Department of Business and Professional Regulations and require an inspection grading system.
Hospitality Education Program: Special Session HEP provides important workforcerelated training and transition programs through Florida’s public school system to students interested in pursuing careers in the hospitality industry. The money in the Trust Fund is derived from a $10 license surcharge paid exclusively by Florida’s restaurant and lodging establishments for the sole purpose of funding this important program. Approximately 25,000 students and over 240 high schools participate in HEP. This program helps the hospitality industry grow its future workforce by producing a pool of certified and immediately employable workers with the proper skill set to be an asset to the industry
VISIT FLORIDA Funding: Special Session VISIT FLORIDA, the state's official tourism marketing corporation, serves as Florida's official source for travel planning to visitors across the globe. VISIT FLORIDA is not a government agency, but rather a not-for-profit corporation created as a public/private partnership by the Florida Legislature in 1996. As the state's number one industry, tourism was responsible for welcoming 97.3 million visitors in 2014 and employing more than one million Floridians. According to the Office of Economic and Demographic Research, for every $1 the state invests in VISIT FLORIDA $3.20 in tax revenue is generated.
Beach Renourishment: Special Session Beach renourishment is a process by which sediment lost through longshore drift or erosion is replaced from sources outside the eroding beach. With 1,100 miles of beaches and 2,276 statute miles of tidal coastline, beach renourishment is essential to tourism in Florida. In 1986, the Florida Legislature adopted a posture of protecting and restoring the state’s beaches through a comprehensive beach management planning program. The primary vehicle for implementing the beach management planning recommendations is the Florida Beach Management Funding Assistance Program. F lo ri da R estau ra n t & Lo d g i n g
25
BE V E R AG E
new coca-cola Freestyle® Beverage Dispenser Launching this Summer!
t
his summer, The Coca-Cola Company launches an additional model of the popular CocaCola Freestyle® beverage dispenser, designed to meet the needs of a greater variety of customers. This new member of the CocaCola Freestyle family will be an addition to the original equipment line. The original Coca-Cola Freestyle self-serve dispensers and crew-serve dispensers are designed for high-volume business locations. This new generation of CocaCola Freestyle mid-volume dispensers give restaurant and retail operators the same great Coca-Cola Freestyle quality and experience as the original dispensers, but on a smaller
scale. It offers 60+ beverage choices, rather than the traditional 6-8 fountain options that many restaurants have today, so consumers can find the beverage that’s just right for them. The new Coca-Cola Freestyle units fit on a countertop, rather than in a freestanding cabinet. The familiar touchscreen on the front delivers fun consumer engagement and easy to navigate buttons to select beverage choices. In addition, internet connectivity in each dispenser collects consumption data that provides insight to help customers tailor marketing messages. Coca-Cola Freestyle uses PUREPOUR TECHNOLOGY™ that does not require syrup,
but instead uses concentrated ingredients stored in cartridges inside the cabinet to dispense and meter fluids with a high degree of accuracy. These smaller packages free up about 40 percent on average of restaurant backroom space, and icemakers measuring 22 and 30 inches can easily fit on top. If you’re thinking this sounds impressive from an equipment and technology standpoint, that’s not the whole story. It is part of The Coca-Cola Company’s bundle of goods and services designed to help grow your business. By offering consumers greater choice, Coca-Cola Freestyle can increase profitability through greater beverage sales and in many cases more traffic. With a simpler change-out process and easy-to-follow on-screen instructions, stores get more operational efficiency as well. With more than 27,000 dispensers in the United States, many new customers are embracing the profitable opportunities associated with Coca-Cola Freestyle – enhanced differentiation, more beverage transactions and greater consumer satisfaction. In addition, direct consumer marketing and slick mobile app functionality like a location finder help bring consumers to your doorstep as part of the Coca-Cola Freestyle marketing bundle. want to know more about coca-cola Freestyle and how it can help grow your business? Learn more about this award-winning innovation and what customers and consumers are saying by visiting the coca-cola Freestyle section of www.cokeSolutions.com.
26 A P R I L / M AY
2015
Is Your Alcohol License Worth the Price of
One Drink a Day?
Want to know more about Regulatory Compliance Services’ Alcohol Compliance Program? RCS provides alcohol compliance training to over 1300 licensed businesses from independents to large chains, including Universal Orlando Resort, Miller’s Ale Houses, Sea World, WingHouse Restaurants, Duffy’s Sports Grills, Busch Gardens, Loew’s Hotels, Levy Restaurants, and Hard Rock Cafes. Steven Dick Palm Beach Regional Manager 561-427-4738 sdick@frla.org
Lorena Moreno Miami-Dade county Regional Manager 850-556-9928 lmoreno@frla.org
Amy Hackle Pensacola Regional Manager 850-380-8839 ahackle@frla.org
Pam Rupinski orlando Regional Manager 407-453-0035 pruinski@frla.org
Rick Kenna central Florida Sales Director 407-782-4332 rkenna@frla.org
Bernie Schmitt Daytona/St. augustine Regional Manager 386-490-0924 bschmitt@frla.org
Steve Kinnaird Space coast Regional Manager 321-684-3145 skinnaird@frla.org
John Shermetaro Jacksonville/Gainesville Regional Manager 850-559-7499 jshermetaro@frla.org
Victor Konters orlando Regional Manager 352-250-2130 vkonters@frla.org
Debbie Talbott Ft. Myers/naples Regional Manager 239-936-2701 dtalbott@frla.org
Eileen Maxham tampa/Sarasota Regional Manager 941-773-0519 emaxham@frla.org
Steve Wilson Florida Keys Regional Manager 305-336-4060 swilson@frla.org
Stacy Meyer Broward county Regional Manager 954-865-2706 smeyer@frla.org
Jason Maxham Regional training Manager tampa Bay 941.773.3095 jmaxham@frla.org
Caitie Mook tallahassee/Panama city Regional Manager 850-933-3764 cmook@frla.org
Are You 21?
No ID = No S
Regulatory Compliance
1-800-537-9
F Lo R I dA R estAu R A n t & Lo d g I n g A s so cI At I o n
Hispaniola Dancer 1.50 oz. Sailor Jerry spiced rum .75 oz. St Germain elderflower liqueur .50 oz. Monin Orgeat syrup 1.00 oz. Fresh lemon juice (strained) 4.00 Dashes Bitter Truth or Fee Bros. Black walnut bitters Garnish: Thin Meyer lemon wheel, Lavender sugar rim Glassware: Martini or coupe, Served Straight up Instructions: In a mixing glass/tin add all of the ingredients along with a scoop of ice and shake for 10-15 seconds. Strain the contents into the glass and garnish.
Blue Moon, Florida Department of Citrus are Artfully Garnished Blue Moon and the Florida Department of Citrus with their Artfully Garnished campaign have been in the news lately! From the Lakeland Ledger to The Packer, WTVT (FOX) Good Day Tampa Bay morning show and other national and state media outlets, people are hearing about this unique partnership. The beautiful Artfully Garnished campaign posters have been seen at restaurants and bars throughout the State. The Artfully Garnished campaign leads up to Blue Moon’s 20th Anniversary. Twenty years ago, Keith Villa, Blue Moon’s founder, went from “bar-to-bar” to instruct servers and bartenders on how to best serve his Blue Moon Belgian White. The beer is made with Valencia orange peel and is served with an orange slice as garnish. Stay tuned for Blue Moon’s 20th Anniversary celebration! It is certain to be something fun!
w w w.Res t au ra n t A nd Lodgi ng.com
The New G&T Emeril's Orlando recently revamped its cocktail menu.
Cocktails courtesy Emeril's Tchoup Chop located at the Loews Royal Pacific Resort at Universal Orlando.
F lo ri da R estau ra n t & Lo d g i n g
27
BE V E R AG E
Island Oasis!
Don’t you want one now? By Mark Malkin
I
Tropical, Raspberry, Cappuccino,
sland Oasis is the industry leader
Café Latte, Caramel Latte, Mocha,
in providing the freshest, highest
Ice Cream, Non-fat yogurt and
quality frozen beverage mixes to
Bloody Mary.
customers worldwide. Today, Island Oasis’ frozen drink products are
Cutting-Edge Equipment
sold throughout the world in a broad range of locations including restaurants
In the pursuit of frozen drink
and bars, resorts, cruise lines and limited
perfection, Island Oasis engineers
retail locations. Island Oasis is the only
and patents its own blender
frozen beverage mix company to offer
technology. The company’s
a complete, turnkey beverage program
Trends Top Non-alcoholic Beverages* 1.
Gourmet lemonade
2.
Specialty ice tea
3.
House-made soft drinks/soda/pop
4.
Organic coffee
5.
Coconut water
leading-edge equipment, which
to the Foodservice industry, supplying
includes its state-of-the-art ice
premium, all-natural frozen beverage
shaver blender line, guarantees
mix products; state-of-the-art blender
perfect, frozen drink consistency
technology; unmatched customer and
every time.
technical service; and custom point-ofpurchase and promotional materials. The company’s line of premium frozen beverage mixes offers the versatility to create frozen and rocks drinks, as well as smoothies and shakes.
Top 15 Alcohol Trends for 2015
Superior Customer Service
1.
Micro-distilled/artisan spirits
Each of Island Oasis’ customers receives
2.
Locally produced beer/wine/spirits
3.
Onsite barrel-aged drinks
4.
Regional signature cocktails
exceptional support service that includes technical support response within 24 hours; account inventory maintenance; recipe development; and complimentary,
5. Culinary cocktails (e.g. savory,
Made from real fruit, Island Oasis’ fruit purées and
customized
fresh ingredients)
dairy-based frozen beverage mixes are all natural with
merchandising and
6. “New Make” whiskey
no artificial colors or flavoring and offer 100% of the
promotional materials.
recommended daily allowance of Vitamin C.
Island Oasis frozen
As the category leader, Island Oasis offers variety to
beverage mixes are
its customers with a 31-item line of frozen beverage
packed in 12/32 oz.
Unmatched Product Quality
mixes. Flavors include: Strawberry, Pina Colada, Banana,
cartons and shipped
28 A P R I L / M AY
2015
Edible cocktails
10. House-brewed beer
shelf-stable packaging
12. Botanicals in cocktails (e.g. flower
or Approximately 96/12 oz. cocktails. The products
Mango, Peach,
are distributed throughout the US
Wildberry, Papaya,
and Internationally to, Australia,
Guava, Passion
Bermuda, Bahamas, Canada, Costa
Fruit, Blueberry
Rica, U.A.E, Hong Kong, Japan,
Pomegranate, Cherry,
Singapore, South Korea, Panama,
Bahama Mama, Rum
Puerto Rico, Jamaica, Turks
Runner, Margarita,
& Caicos, Mexico
Lemonade, Mojito,
(Cancun and Cabo), the
Sour Mix, Hurricane,
Netherlands, Norway,
V8-VFusion Strawberry
Pakistan, UK, Philippines,
Banana, V8-VFusion
and Indonesia.
Watermelon, V8-VFusion
Food-liquor/cocktail pairings
9.
11. Craft beer/microbrew
Yield: 384 oz. per case
Peach Mango, V8-VFusion
8.
frozen or in aseptic, to ensure quality.
Raspberry,
7. Food-beer pairings
essence, lavender, hibiscus) 13. Gluten-free beer 14. Non-traditional wine varietals 15. Organic beer/wine/spirits SOURCE: National Restaurant Association, What’s Hot in 2015 chef survey
Mark Malkin is the Director of Marketing & Training for Island Oasis. F lo ri da R estau ra n t & Lo d g i n g A s so ciat i o n
High Tee Tallahassee's Madison Social's High Tee is a popular “Sociable” (our list of signature cocktails) especially in the Spring and Summer months. The idea behind it's creation was to combine a refreshing cocktail that incorporated beer to round out a balanced flavor profile, while giving a nod to ol' Arnold Palmer himself. The Sweet Tea vodka brings sweetness, the lemonade brings a refreshing tartness and the apricot notes in the Magic Hat #9 bring a surprisingly subtle, yet powerful, fruity aspect. Enjoy!
Craft Beer Creations
1.5 ounce Sweet Tea Vodka (We prefer Jeremiah Weed) 4 ounces Lemonade (We use Sweet and Sour paired with Sierra Mist) Top with 4 ounces Magic Hat #9
Looking for some ideas for recipes made with craft beer for a new flavor? Look no further than recipes from MillerCoors. Visit www.bluemoonbrewingcompany. com/recipes
Blue Moon® Summer Honey Wheat Shrimp Skewers Serves: 5 Prep Time: 10 min --> 2 hrs (marinade time) Cook Time: 8 min Difficulty: Easy Ingredients Bamboo skewers 1 pound of 21-25 shrimp, peeled, cleaned, & deveined ½ bottle of SHW 1 ½ tbsp honey ½ tbsp chili paste 2 green onions, small diced 1 tsp salt Directions Combine beer, honey, chili paste, salt and onions into a large bowl and mix well. Add the cleaned shrimp to the mixture and marinate for up to 24 hours. Place shrimp onto bamboo skewers, 5 or so on each. Place skewered shrimp onto a hot, oiled grill, and cook for roughly 2-3 minutes a side. Makes 5 servings. INTENDED FOR THOSE 21+
w w w.Res t au ra n t A nd Lodgi ng.com
F lo ri da R estau ra n t & Lo d g i n g
29
BE V E R AG E S
By MaT WIlleY
I
n the pantheon of food, there may be no greater single foodstuff than cheese. It can be gloriously runny, flagrantly chalky, or stubbornly stiff while remaining patently delicious. When combined with its fermented friend, beer, the result can be transcendent. Below are three can’t miss pairings.
:: Washed Rind and Tripel
Notoriously pungent and admittedly not for everyone, washed rind cheeses allow you to plumb the depths of what’s truly great about the world of cheese. And, if you can weather the olfactory assault, the reward is definitely worth it. Funky, complex, and bursting with flavor - often all you need is a good slice of bread to fully enjoy what a washed rind cheese offers. But, pairing a finely crafted Tripel with a washed rind beauty helps cut through some that ‘barnyard’ vibe and brings a bouquet of fruitiness from the Belgian yeast that balances the funk. • Try these beers from FRLA Members: coppertail Brewing company Unholy tripel, BJ Brewhouse Grand cru, and titanic Brewing company tripel Reserve. • Suggested cheeses: Epoisses, Jasper hill winnimere, and cow Girl creamery Red hawk
:: Fresh chevre and Wheat Beer
A classic mash-up. Bright lemony flavors leap from the chevre and its tangy aftertaste begs for a palate cleanser making the classic Weissbier an obvious choice. High in acidity and often crafted with a thirst-quenching mission in mind, wheat beers strip your palate of the ‘goatiness’ that can dominate some chevres. Plus, with inherently refreshing qualities, both are perfect for our sultry Florida climate. • Try these beers from FRLA Members: Proof Brewing Mango wit, Sea Dog Brewing Summer ale, and Blue Moon Belgian white. • Suggested cheeses: Vermont creamery Fresh chevre, cypress Grove humboldt Fog, and chabichou.
:: Blue Cheese and Imperial Stout
Yes, the most common pairing you’ll find for blue cheese is IPA. But, let’s be adventurous because an imperial stout surprises many folks in the way it ends up being a much better match. Good blue cheese packs a powerful punch which means your beer of choice better be on its game. Imperial Stouts were first brewed to win favor with Russian Czars, so they saunter into the pairing party with a lot of bravado. That’s good because you need that deep dark fruit character and high alcohol to pierce the hefty blue cheese veil of salt, tang, and lusciousness. One quick tip, if you can get your hands on an Imperial Chocolate Stout – try that with your favorite blue cheese. The combo is slap-your-momma good. • Try these beers from FRLA Members: tampa Bay Brewing company iron Rat imperial Stout, Leinenkugel Brewing company Big Eddy Russian imperial Stout, and Funky Buddha wide awake it’s Morning imperial Maple Bacon coffee Porter. • Suggested cheeses: Sweet Grass Dairy asher Blue, Point Reyes creamery Bay Blue, and Rogue creamery caveman Blue. Mat Willey is the Marketing Manager at FRLA. Prior to working at the Association he spent three years as the Director of Communications for acclaimed handcrafted cheesemaker Sweet Grass Dairy.
30 A P R I L / M AY
2015
F Lo R I dA R estAu R A n t & Lo d g I n g A s so cI At I o n
BE V E R AG E
Food Safety for By SUSIE McKINLEY
B
elieve it or not, food safety in your bar is important to your customers, your business, and local regulatory jurisdictions and is something that many of us take for granted. Did you know that ice is considered food? Garnishes are considered food too. From restaurants and bars to dance clubs serving alcohol, customers want to have a good time and most would never realize that drinks served could be a source of contamination. While alcoholic beverage service is conducted in a casual and fun atmosphere, personnel should take food safety and personal hygiene very seriously. The three types of contamination that could potentially impact drinks, garnishes or ice served with drinks are biological, chemical and physical. Biological contamination can occur when ice, garnishes or drinks are contaminated with viruses, bacteria, parasites and toxins. Chemical contamination can occur when those items are contaminated with cleaning products, toxic metal residue, pesticides, etc. Physical contamination can occur if drinks are contaminated with hair, band-aids, dirt, metal shavings, artificial fingernails, pest droppings, etc. How does contamination occur? Employees are a big factor in protecting from or promoting biological contamination. Bartenders and other bar employees must maintain strict personal hygiene in order to keep things safe. Handwashing must be priority number one for employees handling glasses, utensils, mixing tools, anyone prepping garnishes and mixing drinks. Personnel must wash hands if a potential for cross-contamination exists. Hands must also be washed after handling money, garbage, using the restroom, and if job assignments change. Hands should be washed for 10 to 15 seconds using warm water, soap and vigorous scrubbing. Hands should be thoroughly dried with clean disposable paper towels. Employee health must be maintained. Personnel should not work if sick with a respiratory or stomach illness. Any cuts or sores must be bandaged properly with a
w w w.Res t au ra n t A nd Lodgi ng.com
waterproof-bandage and a clean, dry finger cot if appropriate. Strict employee hygiene is mandatory. Employees must wear clean clothing and functioning hair restraints. Hands must be properly washed before and after handling ice, garnishes and the like and as often as needed during preparation or portioning. Eating and smoking are prohibited. Drinking is only permitted if the drink is covered and a straw is used. All jewelry is prohibited with the exception of a single band, typically a wedding band, worn on one finger. Nails must be clean and short, free of nail polish, applied gemstones or acrylics. If employees are not using gloves and are working with bare hands, utensils should be used whenever possible. Tongs, spoons, single service paper or foil should be utilized. Employees using gloves must discard and change them as often as hands are washed. For example, after handling money or garbage, using the restroom, and if job assignments change. In addition to employee hygiene, drinks, ice and garnishes can become contaminated during preparation. Garnishes, in particular, after preparation such as cutting or slicing, can be vehicles of biological contamination. Be certain to protect these items from contamination by refrigerating cut garnishes whenever possible and protect them with plastic wrap, covered tops, foil or a similar barrier. Be certain that all preparation surfaces such as cutting boards are in good condition and not pitted or cracked, allowing pathogens to multiply. Chemical contamination may occur if glassware, utensils, ice, mixers, garnishes and prep areas are not protected from potential contamination. The most effective method to prevent chemical contamination is to keep all of these items covered. In addition it is critical that all toxic items are correctly labeled and stored away from anything that could be served to a customer. Physical contamination can easily be prevented, again, if glassware, utensils, ice, mixers, garnishes and prep areas are
Bars
covered and protected against potential contamination. In addition, these items should always be stored at least six inches off of the floor. Ice and garnishes should be treated as food. Ice and garnishes should be protected from contamination. Ice containers should be clean, non-absorbent and covered, and ice scoops should be stored to protect against potential contamination. Food, such as ice or garnishes, must always be covered and protected from potential contamination. Tongs and ice scoops should be protected from contamination most effectively in a permanent sleeve on the side of equipment or covered as needed. Handles must always be stored in a manner that does not touch the ice or garnishes. Cleaning and sanitizing of glassware, utensils and other equipment is necessary as well, to prevent against illness that can be caused by improper cleaning and sanitization. Be certain that your three compartment sink is in working order and properly stocked to wash, rinse and sanitize. Low-temperature dishwashers should be filled correctly with sanitizing agents and high-temperature dishwashers should be reaching high temperatures as directed by the dishwasher's manufacturer's guidelines (typically 171°F). The bar should be maintained clean and sanitized as needed. All garbage must be disposed of as often as necessary to ensure that it is not a potential contaminant and does not attract pests. Non-absorbent containers that have tight-fitting lids should be used to dispose of garbage. Sewage should be discarded in a public sewer system. Your customers want and expect to have a good time in your operation. While the precautions noted here may seem restrictive and difficult to meet, if you get into the habit of food safety it will soon come easy to you and your employees. Susie McKinley is the Editor of FR&L Magazine and is a former Director of the Florida Division of Hotels & Restaurants. F lo ri da R estau ra n t & Lo d g i n g  
31
BE V E R AG E
Does your staff know
How to Properly Check an ID?
R
egulatory Compliance Services (RCS), a subsidiary of the Florida Restaurant & Lodging Association, offers Alcohol Compliance Training, which helps operators stay in compliance with the Florida Responsible Vendor Act. RCS training includes detailed information and knowledge on how to identify a fake ID. Considering the importance of your alcoholic beverage license to your business and its bottom line, isn’t it worth the price of one drink per day to ensure your staff is educated and experienced in spotting fake IDs? Educated staff help reduce risk of underage drinking in your establishment, thereby protecting your alcoholic beverage license from suspension or revocation. Below is a one of the instruction tools used by RCS to install confidence through knowledge. It shows the components to look for on a Florida driver’s license. For more information on Alcohol Compliance Training, contact RCS director of operations Christy Crump at 850-224-2250.
“Having the free hotel room was the difference between being treated or not. It meant everything.” — Hotel Partners Program Guest
Hotel Partners Program Provides Lodging For Cancer Patients Having cancer is hard. Finding a place to stay while traveling for treatment shouldn’t be. The American Cancer Society partners with hotels across the country to provide no-cost and low-cost rooms for cancer patients and their caregivers. Cancer patients may not have friends or relatives to stay with in the area, and it is a financial hardship for them to pay for a hotel stay. A person can be doing well financially one day, be diagnosed with cancer, and the next day, their entire financial picture changes. Providing them a complimentary place to stay during treatment gives them access to the best care. “The American Cancer Society is dedicated to removing the barriers cancer patients face when seeking treatment,” said Kristen Solt, vice president, Hope Lodge Network, American Cancer Society. “Traveling for treatment puts an additional burden on people who are
32 A P R I L / M AY
2015
already experiencing emotional and financial stress. In 2013, the American Cancer Society provided more than 265,000 nights of free lodging in its own Hope Lodge locations, saving cancer patients an estimated $38 million in hotel costs. The Hotel Partners Program helps alleviate the demand on the 31 Hope Lodge facilities which often run at capacity. To be eligible to receive lodging through the program, patients must be traveling for a cancerrelated medical appointment, be in need of lodging near their treatment center, have a permanent residence and be able to care for their personal needs or travel with a companion who can assist them. If you are interested in partnering to provide complimentary rooms for cancer patients in Florida, please contact Sarah Glenz, Senior Director, Mission Delivery at 800-444-1410 x4489.
F lo ri da R estau ra n t & Lo d g i n g A s so ciat i o n
w w w.Res t au ra n t A nd Lodgi ng.com
F lo ri da R estau ra n t & Lo d g i n g  
33
MOV E R S & SH A K E R S
Simpson New NRA Governmental Affairs VP
C
icely Simpson has been hired by the National Restaurant Association (NRA) as the new Executive Vice President of Government Affairs & Policy. Cicely comes to NRA from Dunkin’ Brands Group where she most recently served as Vice President, Government Affairs, for the last seven years. She has also served in legislative staff leadership roles for Congressmen Jim Cooper and Lincoln Davis. In addition to those positions she earned her Juris Doctor with honors Cicely Simpson from the Pepperdine University School of Law and her Bachelor of Arts in Political Science from David Lipscomb University. In her new role based in Washington, D.C., Cicely will be a member of the association’s executive leadership reporting to Dawn Sweeney. Simpson will lead a team of professionals who represent and advocate for restaurants nationwide, advancing and protecting the industry and building industry influence and impact. In addtion, she will lead the association’s communications and research teams.
Troy Conner is FRLA’s new Southwest Regional Manager Based in Port Charlotte, Troy Conner will be responsible for FRLA membership and retention in the Greater Southwest Florida Troy Conner Area - primarily in Charlotte, Collier and Lee counties. Troy's career has included working in sales in the trucking and pest management industries. He also owned and managed 34 A P R I L / M AY
2015
Broward Excellence In Education Gala The FRLA Broward Chapter held its 6th Annual Excellence in Education Gala at the Diplomat Resort in Hollywood, Florida. School of the Year, ProStart Instructor of the Year, Hospitality Tourism Management Program Instructor of the Year and the 2015 Scholarship Winners were announced. All told, it was a fantastic event raising money and celebrating the future of Florida’s hospitality industry! an independent motel. Troy has more than twenty years' experience working as an account manager and field sales representative in the services industry. Most recently, Troy worked for Service Experts, in the greater Fort Myers area. Prior to his duties there, Troy worked for two pest management companies calling on lodging properties and restaurants throughout Florida. Throughout his career, Troy has been involved with numerous associations. He was a member of the Ohio Hotel & Lodging
Association, a board member of the Ohio Trucking Association, and maintained membership on multiple committees for the American Trucking Association including the membership committee. Most recently, he served on the board of the FRLA Hillsborough Chapter. Troy received his bachelor's degree in political science from Capital University in Columbus, Ohio. Troy also enjoys SCUBA diving and serving as a greeter at his church. F lo ri da R estau ra n t & Lo d g i n g A s so ciat i o n
Marriott Eastern Region Recognizes FRLA Members With GM Awards Doug Ridge, Roger Amidon and the Palm Beach Singer Island Beach Resort and Spa have recently been named as award recipients for the Marriott Eastern Region. Ridge, of the Orlando World Center Marriott, was awarded the Managed General Manager of the Year, and Amidon, of the Palm Beach Marriott Singer Island Resort and Spa, was named Franchised General Manager of the Year. Amidon is a long-time supporter of tourism efforts in Palm Beach County. He serves as a member of the county’s Tourist Development Council and is the president of the Palm Beach County chapter of the Florida Restaurant and Lodging Association.
2015 Corporate Events
Calendar June 8-10, 2015
Summer Board Meeting Hawk’s Cay Resort, Duck Key
July 28-30, 2015
Marketing + Operations Summit Marriott Waterside, Tampa
October 5, 2015
Bob Leonard Golf Classic ChampionsGate, Orlando
Governor Scott Awards Tallahassee Businesses with Business Ambassador Award Governor Rick Scott recognized John Schrowang, president of the Red Elephant Pizza and Grill with the Governor’s Business Ambassador Award. The Governor’s Business Ambassador Award is given to individuals and business in recognition of their efforts to create jobs and opportunities for Florida families. Governor Scott said, “I am proud to award Red Elephant’s President John Schrowang with the Governor’s Business Ambassador Award for creating opportunities for families in Florida. Since December 2010, Florida has added more than 801,000 private sector jobs, and small businesses like the Red Elephant have played a big role in that growth. John and his family are a great example of how hard work and determination can lead to achieving the American Dream in Florida.” w w w.Res t au ra n t A nd Lodgi ng.com
October 6-8, 2015
FRLA Trade Show and Shades of Pink Gala Orange County Convention Center (OCCC) Orlando October 6-7, 2015
Fall Board Meeting Orange County Convention Center (OCCC) Orlando
FOR MORE INFORMATION: Dan Murphy, Vice President Membership & Corporate Relations 888-372-9119 ext. 235 or dmurphy@frla.org; Marjorie Stone, Corporate Relations & Events Manager 888-372-9119 ext.258 or mstone@frla.org
F lo ri da R estau ra n t & Lo d g i n g
35
I N DUS T RY N E W S
Ruby Tuesday to Open Regional Office in Florida Governor Rick Scott recently announced Ruby Tuesday, Inc. will open a new regional office in Orlando. The expansion will create 45 jobs and a capital investment of $250,000. Founded in 1972, Ruby Tuesday is a national casual dining chain with more than 40,000 company and franchise team members. Ruby Tuesday’s new regional office will provide support to its restaurant teams and will include positions in the marketing, finance, development and IT fields. This project was made possible by the close partnerships between Enterprise Florida, the Florida
Department of Economic Opportunity, and the Orlando Economic Development Council.
was a big success. We are proud of Victor for exhibiting the highest levels of professionalism under difficult circumstances, and for this outstanding positive reflection on RCS and FRLA.
RCS Staff Member Hired by Food Safety Summit Organizers First Coast This year, Food Safety Summit Marketing & Ops organizers contracted Regulatory Compliance Services' Victor Konters Conference a to oversee all of the procedural items Success necessary to ensure food safety health. Hosted in Baltimore, it is one of the largest annual gatherings of food safety professionals. They specifically chose Victor as a seasoned foodservice veteran, after last year's attendees were stricken with food borne illness. With Victor's guidance, the event
The First Coast Chapter of the Florida Restaurant and Lodging Association (FRLA) hosted hospitality leaders at its Marketing & Operations Conference in Jacksonville earlier this year. The event was designed to provide industry insight and inspire businesses to grow.
Hospitality leaders such as Don Fox CEO of Firehouse Subs, James McManemon General Manager of the The Ritz-Carlton, Amelia Island, Department of Business and Professional Regulation (DBPR) Secretary Ken Lawson, Brenna Dacks, VISIT FLORIDA’s Regional Partnership Manager; Shelly Weir, AH&LA EI Vice President of Domestic Sales; Gil Langley, Amelia Island Tourism Development Council; Paul Astleford, Visit Jacksonville; Richard Goldman, St. Augustine,Ponte Vedra & The Beaches Visitors and Convention Bureau; Tiffany McDonald, CFM Media and William Richardson, Jr, U.S. Department of Labor, addressed attendees with targeted business development and marketing messages.
THANK YOU SUMMER BOARD MEETING SPONSORS!
GOLD SPONSORS
SILVER SPONSORS
BRONZE SPONSORS
36 A P R I L / M AY
2015
F lo ri da R estau ra n t & Lo d g i n g A s so ciat i o n
M A R K E T I NG + OPE R AT IONS S U M M I T PR E V I E W
How Small Businesses Can Improve Customer Service By JIM KNIGHT
S
REACHING NIRVANA
ervice experts realize the one true differentiator, the one characteristic that separates the average from the best, especially in a strained economic environment, is service - pure and simple. Professionals inside the hospitality industry are reminded of this everyday through an onslaught of readily available competitor data and various industry-tracking tools, which correlate the direct connection between customer service metrics and financial growth. USA Today published a front-page story in the summer of 2009 that highlighted the hospitality industry as one of the business segments suffering the most during that tough economic timeframe. As part of that story, the newspaper singled out that when you strip away all the bells and whistles of two competing businesses in the foodservice or hotel industry, the deciding factor between a family choosing one brand over the other was the known service provided. As the general public shifted from an economic status of abundance to one of scarcity, people started assigning more value to the things they bought and did. They became much more cognizant of where they were going to spend their money, especially when it came to non-necessity services that required disposable income. Eating at a restaurant, staying at a hotel, going on a cruise, or gaming at a casino are not day-to-day basic needs. They are luxury items. And yet, even the more financially stable households began to assign a heightened worth to those services. The delivery of an experience is more critical to the overall guest perception than anything else. In fact, the rest of the experience is purely “bricks and mortar” and will never be enough to separate the mediocre companies from the great ones. Brands who key in on this are able to leapfrog their competitors, based predominantly on their customer service approach. w w w.Res t au ra n t A nd Lodgi ng.com
As competitive small businesses, owners should constantly practice in the world of separating themselves from the rest for any real hope of long-term profitability and sustainability. If customers leave the business with memorable experiences, they also leave with a desire to return and tell others about the brand. Differentiation is the key. Here are some trends and suggestions to provide a differentiated service offering:
Hire “Right Fit” Talent Unforgettable service experiences do not happen because of an initiative or a product, but because of a person. The deliverer matters most. Businesses need to ensure they have the right talent delivering the desired service. If a business hires employees who naturally do battle against the mundane, because that’s in their nature, authentic customer experiences are more likely to occur.
Teach Customer Obsession The best way to influence the type of service desired is to consistently and methodically provide the philosophy to employees. Small businesses may not be creating training videos, manuals, formalized classes or elearning, but they can certainly spend quality time with each employee to talk about the desired customer service delivery with laser-like focus. Businesses should recommit and retrain every employee to become customer-obsessed.
Share Stories of Service Lore By capturing & celebrating out-of-the-box initiatives that employees have delivered over time to create unforgettable memories, it will create an environment for other team members to seize a moment to go above and beyond to wow the customer.
Play Devil’s Advocate Regardless of size, owners should convene regularly with the staff to discuss ways to dif-
Jim Knight ferentiate the brand from others. Businesses should seek out opportunities to break the traditional systems in a perpetual quest to make the customer experience better.
Treat Customers Like Guests Employees need to treat every single customer they come into contact with as if they are a VIP or a best friend – the experience will practically be guaranteed. One way to make customers feel special is to treat them like they are guests in your home – the way your mother made you feel every time you walked into her house.
Avoid the Forgettable The baseline for service has been raised. Average is no longer good enough – it’s forgettable. Excellence is the new Average. Fourletter words in business like “Fine”, “Good” and “Okay” should be avoided at all costs – they will eventually put a company out of business. Businesses need to learn to ask specific questions of customers about the experience and listen for these words that scream of mediocrity. F lo ri da R estau ra n t & Lo d g i n g
37
Be the Chocolate
Don’t Forget the Basics
To survive, small businesses need to take risks in delivering a product or service with an approach that is fresh and unpredictable. To create differentiation, brands have to go against the societal grain and swim upstream while everyone else takes the path of least resistance. Companies should find a novel and unique way to deliver the product offering. In a vanilla ice cream world, people need a little chocolate in their life – be the chocolate!
As important as it is to wow the customers, businesses need to make sure they do not forgo the fundamentals. All employees should: • Be ever-present - stop any insignificant action when customers are around and focus exclusively on them • Greet people with an authentic introduction based on the customer versus a memorized script • Move at lightening speed in response to every customer’s request, even if they are the only people around Check out this small business case study from a little-known hotel in the Florida Keys: Cradled just south of Florida’s southern mainland tip lies Tavernier, an extension of Key Largo in the upper Florida Keys. Former head of training for Hard Rock International, Mike Shipley and his wife Carol, took over a flailing 10-room hotel in December 2000 called, Island Bay Resort. Almost everything about the property, except for the spectacular Gulf of Mexico view of the ocean, was a travesty when they purchased it. Certainly a labor of love for the Shipley’s, the new owners attacked every guest physical touch point of the hotel from inside and outside paint jobs, customized photography & artwork on the room walls, new roofs throughout the property, complete room furniture swaps, upgraded amenities, all-new native landscaping, custom-built room decks & beach furniture, and overhauled gravel & brick parking spots. Even the beach had to be completely re-imagined to provide the escapist oasis people had come to expect of the Florida Keys. And yet, all of that didn’t come close to the thing the guests loved the most about their stay: the service. No doubt, having a background in hospitality influenced Mike & Carol in their basic service approach, but they made a cognizant decision to raise the bar and truly blow people away with an authentic service-oriented experience that they could not find elsewhere. Their focused approach included laser-like attention to the smallest of details, a sense of urgency in responding to any requests and personalized attention to every guest…all of which combined to reap monumental rewards; to the tune of increased double-digit top line sales since they acquired the resort. Every year, since the Shipley’s took over the
Surprise & Delight the Customer People love to be positively surprised. It makes consumers feel like they’re special. When considering service practices, businesses should place a great deal of attention and detail on the employees’ abilities to surprise and delight the customers. To create memories, brands should do something for customers that is customized, personalized and completely unexpected.
Implement Reward Mechanisms What gets measured gets done. Companies that are interested in developing a sustainable service culture should recognize and reward employees when they do something for the customer that creates an unforgettable experience, especially if it was something above and beyond the norm. Recognition leads to repetition.
Study the Service Veterans There’s a reason why experiential experts continue to talk about Starbucks, Apple, Southwest Airlines, Chick-fil-A, Hard Rock Cafe, Zappos, Nordstrom, and Disney. There is real value in studying the results these world-class brands deliver through their customer service. Small business owners should read and observe successful service cultures to seek out ideas that can be replicated in their own business.
Hang with the Competition School is never out for the professional. Businesses should not rely on just their own knowledge and intuition, rather owners need to keep their fingers on the pulse of the industry. Business owners should consider joining industry networking associations to understand what the competitors are doing, then do something more unique than the rest. 38 A P R I L / M AY
2015
stagnant property, they have delivered year-onyear positive sales, with the exception of 2001, which is when all travel-related businesses took a significant dip, due to 9/11. That success doesn’t happen because of a paint job and some plants. TripAdvisor.com, the most used travel website in the world in assisting customers in gathering travel information and posting opinion reviews of specific travel-related content, began to take notice. The overwhelming amount of positive feedback posted from elated guests who had stayed on the property certainly raved about many of the items I mentioned above, but one of the main reasons they felt obligated to post a review on TripAdvisor in the first place was their love of, and loyalty for, the owners. Mike & Carol’s names are almost always mentioned in customer reviews about their resort stay. Their service culture approach paid off…big time. In 2011, Island Bay Resort was awarded #15 by TripAdvisor on their coveted list of Top 25 hotels in the United States. Compared to the other well-known brands and large hotel properties that made up the rest of the list, this was a huge honor for these small business owners. Almost immediately, incremental requests about the hotel came barreling in. People wanted to know about this hidden gem in the Upper Keys. Consequently, NBC’s The Today Show produced a special on the Top 25 hotels, which specifically highlighted Island Bay Resort. This virtuous circle increased the occupancy of the little hotel, which led to more positive reviews and eventually culminated in the resort landing at #7 on TripAdvisor’s “Best Small Hotel” list, the following year. Mike & Carol Shipley are the poster children for how a business can be revolutionized, re-created and maintained. With a lot of hard work and a focused service philosophy that is unheralded, they have created a service culture that rocks. Those that aspire to change their service culture need only spend a little energy and focus on their staff-to-customer interaction to truly separate themselves from the rest to become memorable. Jim Knight is a business culture expert, and former Hard Rock International Executive, and author of Culture That Rocks! F lo ri da R estau ra n t & Lo d g i n g A s so ciat i o n
HOSPITALITY TOURISM MANAGEMENT
ENHANCE YOUR CAREER WWW.CL W EARWAT W.CL WA ERGAS.COM | (727) 562-4980 WAT
NATU A RAL AND PROPANE GAS FOR RESIDENTIAL & COMMERCIAL ATU
Ready to move up in the growing field of Hospitality and Tourism Management? To introduce you to our program, we offer a scholarship to new students that makes your first class FREE. 14-0402-07
Potential management opportunities · Theme Parks · Museums · Hotels and Restaurants · Event and Conferences · Guest Services
Restaurant Equipment & Supplies
4750 Highway Ave. • Jacksonville, FL 32254
904.387.1882 • 800.476.7003 www.atlanticdistributors.com
Proudly serving our customers since 1963
w w w.Res t au ra n t A nd Lodgi ng.com
727-341-3400 | spcollege.edu/hospitality F Lo R I dA R estAu R A n t & Lo d g I n g
39
I AM NCR REAL-TIME I am a mobile application that gives you immediate insight into your restaurant’s performance.
Get on-the-go control of your business so you can keep an eye on operations and make important decisions even when you’re not there.
For information call or visit us on the web. We are NCR. We make everyday easier. florida.hospitality@ncr.com | NCR Local Florida | 1-800-665-9222
40 A P R I L / M AY
2015
F Lo R I dA R estAu R A n t & Lo d g I n g A s so cI At I o n
TECH NEWS
Propane A Clean and Efficient Energy Source AmeriGas is the Nation’s Largest Propane Supplier
E
ndless hot water at the drop of a hat… sounds great, right? With the help of a tankless water heater and ameriGas Propane, your home or business can have just that. Many manufacturers are offering multiple rebates and incentives for purchasing a tankless water heater, so you can make the switch at a reduced cost. Propane is a clean, alternative energy source that powers the appliances that are used every day in our homes, at our office, and in restaurants or grocery stores. It was listed as a clean fuel in the 1990 Clean air act and in the National energy Policy act of 1992. It is a localized energy source, with 97% of propane being produced in North america. over 48 million households, as well as businesses, use propane
for hot water, space heating, indoor and outdoor cooking, and for drying clothes. one of the most efficient propane appliances on the market today is the tankless water heater. Innovative technology allows for an endless supply of hot water whenever and wherever it is needed – even in the most demanding applications — from restaurants to hotels, schools, and more. endless hot water at a moment’s notice isn’t the only advantage of a tankless water heater. Tankless technology meets eNerGY STar® qualifications and uses up to 40% less energy* than a traditional tank. There is no storage tank to heat and reheat water and the use of an electronic ignition means no standing pilot light. Both of these factors conserve energy which can save thousands of dollars
in utility and operational costs. another advantage of a tankless water heater is its compact size which can free up valuable space. It is about the size of a small suitcase and can be installed on any wall or tight space. at ameriGas, our service team is trained and certified by experts to install and service tankless water heaters. Safety is our number one priority and we are available 24/7 to service you. You can depend on ameriGas for all your propane needs, as well as your propane appliance needs. If you would like to find out more about ameriGas and the propane appliances we sell and install, visit www.amerigas.com to find a store location near you. *As based on the average cost to run an electric tank water heater per the DOE Average Energy Costs
Fuel your success with propane
Florida Propane Gas Safety Education and Research Council For more information, visit PropaneFL.com or email info@FloridaGas.org w w w.Res t au ra n t A nd Lodgi ng.com
F Lo R I dA R estAu R A n t & Lo d g I n g
41
I N - S TAT E M A R K E T I NG E V E N T S W I T H V I SI T F L OR I DA
FRLA Celebrates 41 Years of SUN ‘n FUN Fly-In and Expo FRLA proudly sponsored the SUN 'n FUN Fly-In and Expo along with VISIT FLORIDA. The six-day event is the second largest airshow in the world, Florida’s largest convention, and includes aircraft demonstrations, exhibits, aviation workshops, and education forums. More than 200,000 guests, exhibitors, instructors, pilots, volunteers and students from 80 countries attended.
SoWal Wine Festival FRLA participated as a founding sponsor of the South Walton Beaches (SoWal) Wine & Food Festival. This event featured BMI songwriters and an outstanding selection of the world’s best wines and many of the culinary specialties that South Walton is famous for. The Festival this year had nearly 4,000 attendees in four days.
42 A P R I L / M AY
2015
F Lo R I dA R estAu R A n t & Lo d g I n g A s so cI At I o n
Key West Songwriters Festival KWSF celebrated its 20th year with more than 150 songwriters in more than 40 shows located all over the southern-most point. FRLA is proud to be a part of this festival which is the largest of its kind in the world.
w w w.Res t au ra n t A nd Lodgi ng.com
F Lo R I dA R estAu R A n t & Lo d g I n g  
43
C H A P T E R C OR N E R
2015 Regional Directors’ Territories Northwest Florida Regional Director – Ray Green Cell 850-545-5901 Fax 850-224-1590 Rgreen@frla.org Northeast Florida Regional Director – Corkey Bergamo Cell 904-993-6287 Fax 904-880-6964 Cbergamo@frla.org Central Florida & Space Coast Regional Director – Dannette Lynch Cell 727-642-3404 Fax 727-953-6803 Dannette@frla.org Sarasota/Manatee, Pinellas Regional Director – Dannette Lynch Cell 727-642-3404 Fax 727-953-6803 Dannette@frla.org Hillsborough & Polk Regional Manager – Katie Bone Cell 813-293-2428 Kbone@frla.org South Florida Regional Director – Lynne Hernandez Office 305-598-FRLA (3752) Cell 305-710-3962 Fax 305-598-3753 Lhernandez@frla.org Broward Chapter Director – Anne Sallee Cell 954-233-0850 Fax 844-253-0850 Asallee@frla.org Palm Beach Chapter Director – Lois Croft Cell 561-410-0035 lcroft@frla.org Pensacola Regional Director John D. Bloodworth Cell 850-736-0228 jbloodworth@frla.org
44 A P R I L / M AY
2015
FRLA Launches Greater Pensacola Chapter and Welcomes New Area Director
F
rla is strengthening its efforts in the Panhandle with the launch of a Greater Pensacola Chapter. The kickoff meeting for the new chapter was Wednesday, april 22, at McGuire’s Irish Pub in Pensacola. John Bloodworth, will lead the team. as the Chapter Director, Bloodworth will help support members, mobilize operations, and bolster ongoing communications between Frla headquarters and local offices. He will join Frla’s four current regional directors, a regional manager and two other chapter directors who represent more than 20 chapters across the state. “We understand that many of the battles that impact a business’s bottom line are hard fought at the local level and we are proud to help represent our members located in the Greater Pensacola area,” said Carol Dover, Frla President and Ceo. “This community is filled with some of the best in the hospitality industry and with John’s local expertise, we are excited for what’s to come.” F Lo R I dA R estAu R A n t & Lo d g I n g A s so cI At I o n
PRO S TA RT
FRLA’s Educational Foundation ProStart Competition
H
undreds of Florida high school students showcased culinary arts and restaurant management skills at the statewide ProStart competition held in Orlando earlier this year. Presented by the Florida Restaurant and Lodging Association Educational Foundation (FRLAEF), the 2015 ProStart Culinary Team Competition featured students from Florida’s ProStart program who competed for more than $800,000 in scholarships. A total of 49 schools participated in the competition with 16 schools winning top awards throughout the day’s events. The four main event competitions included: the Cracker Barrel Management Competition, the Johnson & Wales University Culinary Competition, the Keiser University Edible Centerpiece Competition, and the Coca-Cola Company Waiters Relay Competition. Tarpon Springs High School won first place in the overall competition. Eastside High School in Gainesville took home second place in the overall competition, with Leto High School in Tampa placing third.
Cracker Barrel Management Competition
Overall Competition Winners
Keiser University Edible Centerpiece Competition
Place
High School
Instructor(s)
1
Tarpon Springs
Cathleen Ryan
2
Eastside
Billie DeNunzio
3
Leto
Debra Hladky
T4
J.P. Taravella
Scott Goodman
Participating teams demonstrated their knowledge of the restaurant and foodservice industry by developing a business proposal for a new restaurant concept. The business proposal consisted of a defined restaurant concept, supporting menu, and supporting marketing plan. Teams prepared a comprehensive written proposal, verbal presentation and visual display. Place
High School
Instructor(s)
1
Eastside
Billie DeNunzio
T2
J.P. Taravella
Scott Goodman
T2
East Ridge
Lucressie McGriff and Ken Pitts
3
Tarpon Springs
Cathleen Ryan
4
South Lake
John Thunberg and Candace Huxhold
5
John A. Ferguson School
Janett Toledo
Participating teams demonstrated their creative ability during the competition through the preparation of an edible centerpiece consisting of fruits and vegetables. Contestants explained nutritional information, product availability, and preparation techniques. Place
High School
Instructor(s)
1
Tarpon Springs
Cathleen Ryan
T2
Steinbrenner
Philip Meola
T2
Jefferson
David Hillard
Johnson & Wales University Culinary Competition
3
Columbia
Cheryl Bender
Participating teams demonstrated their creative abilities during the competition through the preparation of a meal consisting of: starter (such as soup, salad or appetizer), protein (such as meat, fish or fowl), starch, vegetable, and dessert.
4
Bayside
Stuart Gray
5
Northeast
John Beck
T4
East Ridge
Lucressie McGriff and Ken Pitts
5
Seabreeze
Samantha Crouch
Coca-Cola Company Waiters Relay Competition Participating teams demonstrated their ability to duplicate a table setting while racing against the clock.
Place
High School
Instructor(s)
1
Leto
Debra Hladky
2
West Boca Raton
Nancy Hall
Place
High School
Instructor(s)
3
Eastside
Billie DeNunzio
1
Seabreeze
Samantha Crouch
Bill Castleberry
2
North Port
Witold Bielak and Becky Halbert
Cathleen Ryan
3
Cypress Creek
Cynda Aron
4
Winter Springs
Adam Efland and Elizabeth Leh
5
Tarpon Springs
Cathleen Ryan
4 5
Nassau County Career Ed Tarpon Springs
T his event would not be possible without the support of the F R L A E F ’ s partners
G L OB A L S P O N S O R S
U N I V ER SA L SPONSOR
w w w.Res t au ra n t A nd Lodgi ng.com
F lo ri da R estau ra n t & Lo d g i n g
45
FR L A EF
FRLAEF Announces Winners of Hospitality and Tourism Management Program Competition
T
he Florida restaurant and lodging association educational Foundation (FrlaeF) held its 12th annual Hospitality and Tourism Management Program (HTMP) Competition in late spring in orlando, Florida. Thirty-two students from across the state participated in the day’s events and won a total of more than $30,000 in scholarships. all winners and participants are a part of the Hospitality and Tourism Management Program (HTMP) that was developed by industry experts and is the official industryrecognized curriculum to prepare students for roles in the hotel industry and beyond. This year, there were three different competitive categories: Hotel operations, Hospitality Project and the Knowledge Bowl. Miami Beach Senior High School won first place in the overall competition. Mid Florida Technical in orlando took home second place in the overall competition, with Gainesville High School placing third.
Overall Competition Winners Whytemor & Keach personal care
Place
high School
instructor(s)
items include Fresh Floral and Dew
1
Miami Beach Senior
Patricia Gregory
2
Mid Florida Technical
Pat Novalis
3
Gainesville High
Dawn Bekaert
Drop scents that are reminiscent of a stroll in the English countryside.
Hotel Operations Competition Winners
FRESH. RELAXING. SENSUAL.
Students competing in the hotel operations competition performed a night audit, analyzed three case studies, and performed a room inspection. Place
high School
instructor(s)
1
Mid Florida Technical
Pat Novalis
2
Colonial High
Richard Grace
3
Oakridge High
Joanne Goodman
Hospitality Project Competition Winners Students participating in the hospitality project competition demonstrated the knowledge, skills and abilities required in planning an event, which included a proposal to the client, Beo (Banquet event order), menu and floor plan.
E NE W
For more information, visit us online or call us today!
800-541-6775 EssentialAmenities.com 208 Passaic Ave, Fairfield, NJ 07004
46 A P R I L / M AY
2015
Place
high School
instructor(s)
1
Miami Beach Senior High
Patricia Gregory
2
Colonial High
Richard Grace
3
Miami Sunset High
Milagros Perez
knowledge Bowl Competition Winners Students participating in the knowledge bowl competition and participated in a “Jeopardy style” question and answer session. Place
high School
instructor(s)
1
Miami Beach Senior High
Patricia Gregory
2
Gainesville High
Dawn Bekaert
3
Miami Sunset High
Milagros Perez
F Lo R I dA R estAu R A n t & Lo d g I n g A s so cI At I o n
S A F E S TA F F CITY
JUN
JUL
9
7
8
16
13 Hilton Garden Inn
BRANDON
24
14
4 Embassy Suites
DAYTONA BEACH
17
22
FT LAUDERDALE
3
8
5 Embassy Suites
FT MYERS
11
9
6 Hilton Garden Inn
FT PIERCE
4
2
6 UF Indian River Research
FT WALTON
2
7
4 Wyndham Garden
GAINESVILLE
23
9
18 Hilton Garden Inn
ISLAMORADA
25
20
18 Islander Resort
JACKSONVILLE
9
21
12 Wyndham Jacksonville Riverwalk
ALTAMONTE SPRINGS BOCA RATON
14
JACKSONVILLE BEACH
AUG LOCATION 11 Ramada Inn
19 Best Western Plus Int'l Speedway Hotel
Food Manager Training & Testing Schedule
6 Four Points by Sheraton
JACKSONVILLE BEACH
16
7
KEY WEST
11
20
KISSIMMEE
15
8
5 Seralago Hotel & Suites Maingate East
LAKELAND
3
7
4 Courtyard by Marriott
MANDARIN
3
9
MELBOURNE
11
21
9
9
6 Homewood Suites by Hilton Miami - Blue Lagoon
MIAMI SPANISH
18
30
27 Homewood Suites by Hilton Miami - Blue Lagoon
NAPLES
18
21
25 DoubleTree Suites
OCALA
23
13
10 Homewood Suites by Hilton Ocala at Heath Brook
ORLANDO ENGLISH
1
6
ORLANDO SPANISH
8
14
11 Embassy Suites
PANAMA CITY
9
21
18 Gulf Coast State College Student Union East Gibson Lecture Hall
PENSACOLA
23
22
19 Pensacola Bay Center
PORT RICHEY
17
9
4
15
12 Holiday Inn Lakewood Ranch
ST AUGUSTINE
10
29
26 Holiday Inn Express & Suites
ST PETERSBURG
1
30
27 Holiday Inn Express
TALLAHASSEE
25
20
17 Lively Technical Center
TAMPA - ENGLISH
15
27
24 Sheraton Suites
TAMPA SPANISH
29
13
10 Holiday Inn Tampa Westshore
8
20
10 Best Western Ambassador Suites
MIAMI
SARASOTA
VENICE WEST PALM BEACH
15
Dates subject to change without notice. Please see SafeStaff.org for current schedule.
3 Holiday Inn Express 17 DoubleTree Grand Key Resort
To register, call toll-free 1-866-372SAFE (7233) or visit www.safestaff.org. Registration for training begins at 8:00 a.m. and for exam at 12:30 p.m. unless otherwise noted.
12 Ramada Conference Center 18 Holiday Inn Hotel & Conference Center
3 Rosen Inn International
6 Days Inn & Suites
Holiday Inn West Palm Beach Airport
ServeSafe® Goes Hi-Tech! All ServSafe Food Protection Managers Exam results are being upgraded to complimentary ServSafe® eCertificates. No more waiting for certificates in the mail. Log in and download your certificate as soon as your exam is graded! You can even share it electronically with your company via an email share link. Find out more: ServeSafe.com.
www.safestaff.org * Dates are tentative w w w.Res t au ra n t A nd Lodgi ng.com
F Lo R I dA R estAu R A n t & Lo d g I n g
47
Live the beach lifestyle… For a week or a lifetime. ResortQuest by Wyndham Vacation Rentals® is easily the most comfortable and unforgettable way to stay whether your travels include two or twenty. With thousands of vacation rentals in Northwest Florida and Orlando, each of our rentals is backed by our Vacation Rental Bill of Rights®. From the seclusion of Perdido Key, to fishing in Destin, to a whole range of activities in Panama City Beach, we’re sure to have a spot just for you. Stay with us and experience the difference! Exclusive FRLA discount up to 20%* off with promo code: FRLAP.
Call (866) 673-3108 or use promo code FRLAP online at WVRNWFL.com Best Vacation Rental Company/Service
Best Tennis Facility
#FollowUsToTheBeach 2013 & 2014 2009, 2010, 2011, 2012 & 2013
TOPS’L Beach & Racquet Resort
*Must be booked by 12/28/15 and travel completed between 10/1/15 and 12/31/15. Discount is exclusive to current FRLA members only. Cannot be applied to existing reservations, third-party reservations, group reservations or combined with any discount or offer. Offer is based on availability. Additional restrictions may apply. Offer void where prohibited by law. Taxes additional fees and charges may apply. Promotional discounts and offers may not apply to all properties. Fla. Seller of Travel Reg. No. ST-38182. Washington Seller of Travel Reg. No. 603118961. Wyndham Vacation Rentals and related marks are registered trademarks and/or service marks in the United States and internationally. All rights reserved. Printed in the U.S.A. 14 Sylvan Way, Parsippany, NJ 07054 ©2015 Wyndham Rentals North America, LLC. 48 A P R I L /Vacation M AY 2015
F Lo R I dA R estAu R A n t & Lo d g I n g A s so cI At I o n