Jan/Feb 2014 Florida Restaurant and Lodging Magazine

SHUMATE, PRESCOTT, FERNANDEZ NAMED TO FRLA HALL OF FAME

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

New FRLA Chairman of the Board

Jim McManemon Get a look at 2014

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250+ State Associations

F lo r i da R estauran t & Lo d g i n g A s so ci at i o n

F rom t h e c e o

2014 Rings in a Great New FRLA Chairman, Many Exciting Opportunities for Our Industry

O

By Carol B. Dover

Carol B. Dover

n behalf of the Florida Restaurant and Lodging Association, we wish you and yours a very happy and healthy 2014! The New Year brings many exciting opportunities for FRLA, including the installation of Jim McManemon as our 2014 Chair at our January 6-8 Board Meeting and Gala held at the beautiful RitzCarlton, Amelia Island. We also begin our legislative session in the first quarter – gearing up for our annual Tourism Day in Tallahassee – and will be focused on bringing more hoteliers into the Association.

Congratulations to The RitzCarlton, Amelia Island’s General Manager Jim McManemon in being sworn in as FRLA’s 2014 Chairman of the Board. He, along with our Chair-elect Dave Hadelman of La Cima Restaurants in Winter Springs, our Secretary-Treasurer Gregg Nicklaus of Sirata Beach Resort in St. Pete Beach, our New Directors Lino Maldonado of ResortQuest in Fort Walton Beach, Chau Nguyn of Kobe Japanese Steakhouse in Altamonte Springs and

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Mary Alford at malford@frla.org or 850-224-2250 x225.

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

Pam Avery of Wyndham Tampa Westshore Hotel, and Immediate Past Chair Andrew Reiss of Andrew’s Downtown Tallahassee serve as our 2014-2015 Executive Committee. Congratulations as well to FRLA's Hall of Fame recipients for 2014: Gene Prescott, Herman Fernandez and Bill Shumate.

Florida’s legislative session begins March 4th and concludes May 2nd. FRLA’s Government Relations team is monitoring several issues that FRLA will take an aggressive role in either supporting or defeating measures that impact our industry.

That is why your participation in our annual Tourism Day in Tallahassee is so vitally important in letting our state leaders know which issues are helpful or harmful to our bottom line.

Please make travel plans now to come to the State Capitol on Wednesday, March 12th for a full day of industry issue briefings and legislative and cabinet member meetings, joining hundreds of statewide hospitality and tourism leaders. The day concludes with a street party in downtown Tallahassee with food, music and is well attended by elected officials. You won’t want to miss this year’s festivities.

As we continue to grow the Florida Restaurant and Lodging Association, we have a renewed emphasis in bringing more of our hoteliers into FRLA. Once separate organizations, the Florida Restaurant Association

FRLA's 2014 Chairman, Jim McManemon, The Ritz-Carlton, Amelia Island.

(FRA) and the Florida Lodging Association (FLA) merged together in 2005. Since then, FRLA has alternated our chairmanships to reflect a restaurateur at the helm one year, followed by a hotelier.

We invite those not currently part of our more than 10,000 members of FRLA to learn more about the benefits of membership and the strength of our association in the nation’s soon to be third largest state.

Florida Governor Rick Scott announced his goal to reach 100 million tourists visiting the Sunshine State in 2014.

We will need you, our dedicated hoteliers, restaurateurs, attractions and suppliers, working together now more than ever to reach this milestone.

Thank you for everything you do on behalf of our tourism and hospitality industry. Together I know we will not only reach this goal, but exceed expectations.

— Carol B. Dover, FMP President and CEO of the Florida Restaurant and Lodging Association F lo r i da R estauran t & Lo d g i n g

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contents JANUARY/FEBRUARY 2014 • WWW.RESTAURANTANDLODGING.COM

Photo by Kenneth Cain

13 Emeril TV Emeril's successful Florida television program concludes season two filming in the sunshine state, promising more of the same in showcasing Florida’s incredible restaurants, hotels and attractions.

20 Bills, Bills, Bills!

Since Committee Weeks started, over 440 new bills have been introduced and FRLA expects another 1500 before the filing deadline. With the expectation to actively monitor over 200 bills, 2014 is turning into a very active Session in Florida. Here are just a few of the bills we will be tracking.

25 FRLA Chairman 2014: James McManemon Any time Jim McManemon's name is mentioned in a room full of people, the word that is most likely to be associated with him is “professionalism.” Read more about FRLA’s 2014 Chairman, his influences, and his dedication to delivering superior service and bringing out the best in those around him.

Departments

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From the CEO 2014 Rings in a New FRLA Chairman, Exciting Opportunities From the Chairman’s Desk Speak Up, Get Involved … Participate!

CEO Profile James McManemon, GM, The Ritz-Carlton Amelia Island Starter Happy New Year! • Susie McKinley Chefs That Sizzle Executive Chef Jimmy Baselici, Louies Modern, Sarasota Movers & Shakers FRLA 2014 Hall of Fame Winners Named A La Carte Seccombe, Visit Florida Make Skift Top 50; Foodtank.org Cool Apps/Top Trends whoozin • Top 10 Florida Lodging Violations A La Carte Emerald Grande’s Exec Chef Wins Heat in Cast Iron Chef Competition Event Calendar 2014 FRLA Event Calendar Food Trends A Review of Florida Food Trends 2013 Wine Tips Environmentally Friendly, Profitable and Premium Wine on Tap Green Tips FRLA Highlights Environmental Initiatives at ‘Florida Recycles Day’ Member Benefits Shop Online, Save for Retirement In a Rewards Roth IRA Membership 2014 Regional Directors’ Territories and Regional Managers Q&A with 2014 Chairman Jim McManemon SafeStaff Food Manager Training & Testing Schedule F lo r i da R estauran 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

Speak Up, Get Involved Chairman

Andrew Reiss

Andrew’s Downtown, Tallahassee Chairman-Elect

Jim McManemon, Jr. The Ritz-Carlton, Amelia Island Secretary-Treasurer

Matt Halme

Outback Steakhouse Inc., Tampa

Dave Hadelman Twin Peaks, Orlando

Greg Nicklaus Sirata Beach Resort, St. Petersburg

Kevin Speidel

Hilton, Fort Lauderdale Immediate Past Chair

Bruce Craul

Legendary Inc. & Hospitality Inc., Destin 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 230 S. Adams St. Tallahassee, FL 32301 850/224-2250 Fax: 850/224-9213

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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 (digiw Mail, w w.Res ra at n twww.RestaurantAndLodging.com, A nd Lodgi ng.com tal or US can bet au made and click the Manage Subscription tab.

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Participate!

It has been my pleasure to serve you as 2013 Chairman of the Board for this highly effective and dynamic Association. It has truly been an honor to preside as Chairman this year. I wish my good friend, Jim McManemon, all the best for his Chairmanship in 2014. We are all looking forward to FRLA's Winter Board Meeting and Jim's Installation Ceremony and Gala at the beautiful Ritz-Carlton, Amelia Island on January 6th and 7th.

Let’s all make 2014 a year to increase our participation in FRLA. The buzz word is PARTICIPATION. Let’s all try to increase our participation from your business to your community and from FRLA to everything else, become involved in the things that are important to you: your family, your business, your neighborhood and your association. Spend more time with your family, or make an effort to be present for more family events. Understand and engage in what you need to do to lead your business into the next year. Get involved in neighborhood efforts to improve your quality of life and the quality of life for residents in the area in which you live and work. Become a community leader. Stick your toe in the water, start with one initiative, and become involved in an effort to improve the business climate in your town. Visualize how easy it is to move on from there and become a community leader. Become a valuable member of FRLA. Support your local chapter and the state association of FRLA by taking on a leadership role. 2014 can be the year that you make a difference!

FRLA needs your leadership. As a businessman, I rely on FRLA to provide so many things that make my job easier: training and compliance products and services, representation before the Florida Legislature and other governmental entities, keeping an eye on issues important to our industry (immigration, paid-leave...etc.) and providing opportunities for me to get to know my peers and suppliers in order to operate more efficiently. Isn't it time that you give back to FRLA and accept a leadership role?

Leadership is not just holding an elected position; it is also attending events that are important to the whole of FRLA. Chapter meetings are the foundation of The Florida Restaurant

and Lodging Association. Attending Chapter meetings are the beginning of becoming a reliable FRLA member. Great things can happen from there!

Please support FRLA's efforts whenever you can. The Winter Board meeting and Installation Gala on January 6th and 7th are a great place to start. Be certain to attend Tourism Day in Tallahassee, March 12, 2014, and spend some time with Florida's elected officials and policy-makers.

Personally explain to them what is important to your hospitality industry.

Don't forget, so many of the laws, rules and taxes governing our industry are state-based.

Andy Reiss A whole lot of "stuff" that involves your business is being dictated in Tallahassee. Represent yourself and your business at Tourism Day 2014; you will be glad you did.

Don't miss the Summer Board meeting and fishing tournament. This is a good opportunity to become more familiar with what happened in the 2014 Legislature, and it is also a great time to include your family on a fun and informative business trip. Our new trade show partner, Urban Expositions, is looking to expand the Florida Restaurant and Lodging Show. You can help them do this by attending the Show and getting a look at their new program. Support FRLA's PAC when you can. It's your business, it's your money.........play or pay, the government keeps getting in all of our business.

Speak up, get involved, PARTICIPATE.

– Andy Reiss 2013 Chairman of the Board Florida Restaurant and Lodging Association F lo r i da R estauran t & Lo d g i n g

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FRLA would

like to recognize these members for their long-time membership.

Ed Shamas

Orange Blossom Catering

Jerry Sparks US Foodservice

Walter Simon General Hotel & Restaurant Supply

Thank you for your continued support to the Restaurant & Hotel Industry.

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F lo r i da R estauran t & Lo d g i n g A s so ci at i o n

F L ORIDA RESTAU RANT & L OD GING ASSOCIATION

James E. McManemon The Ritz-Carlton Amelia Island

Jim McManemon is known throughout the hospitality business and beyond for his commitment to service, and to that end, McManemon celebrates his 25th anniversary with The Ritz-Carlton Hotel Company in March 2014. He has opened 23 Ritz-Carlton's all over the world, from Philadelphia, Amelia Island, Naples, to Bali, Indonesia, Osaka, Japan, Kuala Lumpur, Singapore, Berlin, Shanghai and many more. In addition to working all over the world, Jim spent four years in The Ritz-Carlton's corporate office as Vice President of Rooms and Operations, but missed the interaction with customers and staff and when the opportunity opened, decided to return back into operations as General Manager in Atlanta, Sarasota, and now Amelia Island.

What do you think will be the biggest industry trend in the first half of 2014?

One of the biggest industry trends in the first half of 2014 will continue to be the adaptation of hotels to a new breed of customers whose needs, wants, and demands are geared towards valuing experiences, and the feeling of being connected. Previous generations of guests saw luxury as 'white-linen service.' Today's luxury customers, as well as studies in advisory groups, are reiterating the need for experiential versus traditional forms of practices.

According to a recent report titled “A New Breed of Traveler” commissioned by a global hotel consultancy, "... you can buy status symbols, but buying an experience is much harder.

Whereas leading hotels used to be equipped with gadgets and technology, the new breed of traveler wants the confidence of places that understand them, and to be surrounded by a

James E. McManemon

Photo by Kenneth Cain

community of like-minded people, wherever they go..."

Another trend is that hotel rates also will continue to rise as affluence continues to climb globally and owners focus to improve and revise returns on their investments (ROIs).

Food-wise, trends will include a continuation of environmental sustainability, locally sourced meats and seafood, locally grown produce and farm-to-table items, an increase in gluten-free cuisine and healthy children’s meals.

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

I would like to see Visit Florida funded as requested. Visit Florida is the state's official tourism marketing corporation, and it is a source for travel planning to visitors worldwide. For every $1 spent on tourism marketing, Visit Florida generates

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value-conscious. more than $258 in In addition, the tourism spending and need to watch out for $15 in new sales tax barriers to successful collections, paid by business continues visitors, not residents. to be of importance Tourism is the state's as well as taking number one industry, precautions that and in 2012 Florida government doesn’t welcomed more than unnecessarily impede 91.5 million visitors. business.

Governor Scott has set his sights high How has and is looking to your business have more than 100 strategy million visitors to changed over Florida annually. Visit the last few Florida is requesting years? funding to support Thankfully, all of this positive we have seen the Jim McManemon takes some time to walk the marketing activity. meetings segment property.

Photo by Kenneth Cain come back strong over What is the the last few years. It was a difficult stretch single greatest factor in the for our industry for quite a while but now success of your business? we are seeing rate and occupancies back and The single greatest factor is the role above 2007 peak levels. We see the meetings that relationships play in the business's industry moving forward and starting to success. Relationships are the core to a thrive again. successful business and are involved in two With that we are working with our best primary ways: first, by developing strong customers to secure their dates further out to relationships and forging partnerships, guarantee them of their dates. The window you are building the foundation of good was small and now our business strategy business. Secondly, within the business, the is to expand that window and continue relationships built on the selection of talent partnering with our customers. in recruiting and then taking care of that talent, through training and recognition of What should industry the people who take care of your customers. leaders be focused on

How has participation in FRLA positively affected your business?

FRLA has favorably represented the hospitality industry and my business in key legislative issues and potential barriers to running a profitable business.

How do you think business strategies have changed over the last few years?

Business strategies have changed over the past few years. They've had to. This has been done by primarily demonstrating a strong response to social media and at the same time developing new marketing channels directed towards the new traveler.

Also, challenges in the economy have forced hotels to be more efficient, effective and 8 JA N UA RY/ FEB RUA RY

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in the coming year?

I’m very optimistic about our business, our industry and our partners. I see many good things on the horizon this year. I see our knowledge of the industry needing to be more global as we all need to keep focusing on the rest of the world.

I believe people with a global mindset will be in great demand. In our hotels, resorts and restaurants, I see the use of technology and operational efficiencies to grow margins for our stakeholders as the markets improve.

Additionally, I see us all learning more and more about healthcare and the impacts to our business as well as our people. It is hard to pick a trend for such a short period of time but I’m sure all these ideas will be a focus.

F lo r i da R estauran t & Lo d g i n g A s so ci at i o n

STARTER

Happy New Year!

A

s FR&L Magazine enters its 19th year of publication, we remain committed to keeping our content and look fresh and appetizing. Consistent with that mission, with this issue we’ll add a new item to the Magazine – FR&L's Starter. As the first course to the Magazine, FR&L's Starter will feature a taste of the Magazine and thoughts from the Editor’s Desk each issue. We’ll highlight items Susie McKinley of interest, and lead you into the main course of regular content and special features that should not be missed. We hope this new addition makes it easier to focus on items that interest each reader, and provides one more reason to read FR&L Magazine.

This first 2014 issue of FR&L Magazine provides a profile of Jim McManemon, FRLA's 2014 Chairman of the Board. Readers will learn about Jim's career and management style in this issue’s CEO Profile and our Q&A Session with Jim, and will get a look at Jim’s answers to some timely questions about Florida hospitality. Top Trends will interest our readers that like to be ahead of the curve, and in this issue we review which of the predicted trends from 2013 held up, and what we predict for 2014.

Read about Emeril's Florida and FRLA President and CEO Carol Dover and four other hospitality leaders recently being honored as the inaugural class of the Dick Pope Legacy Awards. Other regular departments in this issue include our Member Benefits feature, which highlights BMI music licensing special offers for FRLA members, and our Chefs That Sizzle featuring Chef Jimmy of Louies Modern in Sarasota.

We remain keenly interested in what you have to say about our Magazine and what content you value. Please help us serve you better by providing your suggestions, comments, and feedback – good or bad – to me at Editor@frla.org. As always, thank you for your interest and support, and we hope this issues leaves you satisfied… bon appetite!

— Susie McKinley, Editor, FR&L Magazine

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

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Executive Chef Jimmy Baselici

Louies Modern, Sarasota A Jersey Shore native from Ocean Township, James “Jimmy” Baselici is a second-generation restaurateur who moved to Sarasota, Florida two years ago “for a change of scenery.” The third and only son of four children, Chef Jimmy earned his Bachelor of Science in Exercise Science and Sport Studies at Rutgers State University after his parents sold their restaurant, thinking a career outside the hospitality arena was in his heart. But it wasn’t. After graduating from college, he returned home, worked for a few years and then headed to NYC to attend The Institute of Culinary Education, where he earned his Culinary Arts diploma. Over the past 20 years, The Institute has evolved into a professional program run by the “Who’s Who of Chefs.”

Following graduation, Chef Jimmy began his climb up the culinary ladder, starting as Line Chef before being promoted to Sous Chef at Fromagerie Restaurant in Rumson, NJ, a place he credits with helping him evolve him as a chef over his three years there in the late 90s. The original owners Marcus and Hubert Peter have been recognized as leaders in introducing fine French dining before the French Laundry opened and of that caliber and style.

Their influence also helped open up Chef Jimmy’s – and diners – appreciation of fine food and wine.

Chef Jimmy then moved to a Continental Bistro in Long Branch, NJ, Dino Distinctive Dining, before being offered the Executive Chef position at Catch 22 Restaurant in Lake Worth, FL, voted Best Newcomer Restaurant in Palm Beach by Zagat. He also headed up the dining programs for two private clubs, Hollywood Gulf Club in Deal, NJ and Longboat Key Club in Sarasota, FL before becoming the opening Chef De Cuisine at Louies Modern in downtown Sarasota, the new Classically Modern and urban addition to the Seidensticker & Partner family of restaurants, which includes Libby’s Café + Bar in Sarasota’s Southside Village and The Francis, the adjoining special events and meetings facility to Louies Modern. Chef Jimmy’s creative and mindful menu development, management skills and execution at Louies Modern since opening earned him the promotion to Executive Chef in summer 2013, where the partners have credited him in helping them introduce and evolve an entirely new concept of Classically Modern dining to the Sarasota region.

HotChef?

Are You Considered Among 2014 Florida’s Hottest Chefs?

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Chef Jimmy Baselici

Please describe your restaurant concept(s).

Classically Modern – Urban New American – big city meets small town restaurant.

What influences your cooking style?

Most of what I do now is taken from what I see happening in food and my past kitchen experiences. Seeing what other chefs are doing in the South, New York City, Chicago and San Francisco gives me inspiration for what I want to do next. I try to bring a little bit of these to Sarasota.

Do Sarasota and the Gulf of Mexico inspire your menu?

Certainly. You have to embrace the locality that you are in and the products that are cultivated here. I would rather buy local than buy from a big supplier and have it shipped from far away. It’s better for the environment and the customer experience.

Tell readers about your Modern cuisine.

We do a Modern reinterpretation of classics that are spun with some “tongue and cheek,” i.e., new flavors and textures.

Describe some of your most popular menu items.

The Burrata has been very popular – something we introduced when we opened this spring. We are now seeing it being borrowed and copied on other menus which, as they say, is the best form of flattery. It’s a mainstay on our menu (we change dishes pretty regularly to showcase seasonality and what’s local, fresh and available). Other really popular dishes are the Short Rib items, including the Short Rib Grilled Cheese, Black & Blue Pizzetta (short rib, medjool date, blue cheese, black truffle and red onion), Short Rib Lentil Soup, and Cuvee Short Rib dinner plate with gorgonzola polenta, red cabbage confit and oven dried grapes. On the seafood side, The Low Country Florida Grouper with lobster Johnny cake, crab imperial and roasted tomato rouille is really popular as well as the Miso-Ginger Glazed Tuna (edamame black rice, brussel sprouts Kimchee).

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 editor@frla.org. Please include a brief explanation of why your submission should be considered one of the hottest chefs in Florida. Be sure toF lo include restaurant and contact information. r i da R estauran t & Lo d g i n g A s so ci at i o n Submissions will be featured in FR&L Magazine as Chefs That Sizzle!

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

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What is your “sizzle” – cuisine and food that are your signature

or “specialties,” unique food presentations or any new ideas you are using?

I’m always thinking about what the next dish is – what’s new and interesting for the diner and couple that with a new modern technique that is appropriate for the restaurant. I'm always looking for that next inspiring dish and trying new things with our guests.

I am fortunate to work for a group of partners, including the Seidensticker family (also owners of Libby’s Café + Bar and The Francis, a new meetings and special events venue adjacent to Louies Modern), that give me a lot of creative license to try new things.

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

Our Pepper Tuna Tartare -- we’re not a sushi restaurant, but this dish gives diners a raw tuna preparation with a unique presentation and texture combination. We serve it on semi-crispy rice crackers that make it an original dish that I have not found anywhere else in Sarasota.

Your House Cocktails look great!

Please describe some of the ingredients in these eclectic recipes.

We make our own simple syrups, jells and jellies that really make the cocktails.

Some examples include hibiscus, ginger, seasonal infusions, and pomegranate juice.

We use a Blood Orange Marmalade for the North Palm Cocktail that is shaken into our house bourbon drink. Floral

lavender syrup is used for the Lavendula Collins, mixed candied nut simple syrup for the Gramercy and fresh red beets for the Cherry Beets drink.

To what do you attribute your success in the restaurant business?

Hard work, perseverance, creativity and love of what I do – something I try to put into every dish. It’s a challenging lifestyle that Chefs lead, a lot of hours. Your hard work gets you a long way in this business and you have to be able to tolerate – and embrace – the hours, while still staying creative. It takes awhile, but if you’re committed, it will work. It’s been 15 years since I graduated from Culinary School, and I am just now feeling comfortable with calling myself a chef. It’s a coalescence of what you know and doing it well.

F lo r i da R estauran t & Lo d g i n g A s so ci at i o n

Emeril and David Ramirez at Rosen Shingle Creek Hotel.

Emeril's successful Florida program concludes season two filming in sunshine state, promising more of the same in showcasing Florida’s incredible restaurants, hotels and attractions.

I

n a December press release, the Cooking Channel announced details for Season Two of Emeril’s Florida, a 13-episode series filmed entirely in the state featuring “the “The FRLA returns as a proud sponsor best local cuisine as well as the stories and people of Emeril’s Florida, behind them.” which highlights Every Season Two many of our episode premieres on members and their Sunday at 2:30 p.m. amazing properties.” EST, with the same — Carol Dover, fmp program airing again FRLA President/CEO on Monday at 9:30 a.m.

EST, and Thursday 11:30 a.m. EST. The Season begins Sunday, January 5th and concludes Sunday, March 30th, 2014. Please check listings for local channel information and go to www.FRLA.org to learn more about w w w.Res t au ra n t A nd Lodgi ng.com

each weekly episode.

“I'm thrilled to bring Emeril's Florida back for its second season on Cooking Channel," said Lagasse. "We discovered that we only scratched the surface of the fantastic food, history and physical beauty that make Florida such an incredible state and that there's much more to explore."

According to the Cooking Channel release, “in the premiere episode, ‘Coming to America,’ Emeril explores some of Florida's most treasured imports: restaurateurs and chefs who have immigrated from around the globe. Emeril first meets up with Hari and Jenneffer Pulapaka, owners of the Cress Restaurant in DeLand. Hari, who was born and raised in Mumbai, India, is a tenured math professor; Jenneffer is a world traveler and podi-

atric surgeon. Emeril finds out how the couple manages two successful fulltime careers while still running one of the best restaurants in the state.

“He also visits with Chef Jose (Continued on Next Page)

Emeril and buccan Owner Clay Conley.

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

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(Continued from Previous Page)

Martinez, who relocated from Paris to Longboat Key on Florida's Gulf Coast. Emeril tries some of the delicious signature dishes at Martinez's criticallyacclaimed Maison Blanche restaurant, which serves French cuisine with an American twist.

“Emeril then speaks with BT Nguyen, who was evacuated, along with her sister from South Vietnam during the fall of Saigon in the mid-1970s. Now the owner of the highly-acclaimed Restaurant BT in South Tampa, Nguyen shares the tale of her journey to America while Emeril samples some of her distinctive French-Vietnamese cuisine.

“Lastly, Emeril talks to Tampa teenager Guillermo Quezada, who was named Top Florida High School Chef in the Florida Restaurant & Lodging Association's ProStart 2013 Competition. Originally from the Dominican Republic, the high school senior talks with Emeril about his background and cooking influences, and gives the famed chef a taste of the dishes that wowed the competition judges.”

For more information, go to the Cooking Channel website at www.CookingChannelTV.com and visit Chef Lagasse’s website at www.Emerils.com.

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Emeril and James Petrakis at The Ravenous Pig.

F lo r i da R estauran t & Lo d g i n g A s so ci at i o n

Mov e r s a n d Sh a k e r s

FRLA 2014 Hall of Fame Winners Named 2014 RESTAURATEUR OF THE YEAR BILL SHUMATE – BELLA’S ITALIAN CAFÉ & SQUARE 1 BURGERS AND BAR Once upon a time (1964) in Norman, Oklahoma, Bill Shumate opened his first restaurant, a burger joint called "Across the Street" (it was located across the street from the University of Oklahoma). Eventually, in the late 80’s, Bill decided to help cultivate a vision to bring the people of Tampa authentic Italian cuisine. Twenty-four years later, he’s still running Bella’s Italian Café alongside his business partner and Executive Chef Joanie Corneil. Inspired by a yearning to go back to his burger restaurant roots he began developing a new concept in 2006 for a burger restaurant in Tampa and named it "Square 1 Burgers." Bill is back to Square 1.

2014 HOTELIER OF THE YEAR GENE PRESCOTT, THE BILTMORE HOTEL, CORAL GABLES In June of 1992, a multi-national consortium led by Seaway Hotels Corporation, a Florida hotel management firm, became the Biltmore’s owners and operators.

Seaway, co-chaired by Gene Prescott, is a leading hospitality organization that owns and manages quality hotels in Florida and New York. In addition to The Biltmore Hotel, the company’s portfolio includes The Alexander Hotel on Miami Beach and the Sheraton Sand Key in Clearwater Beach, Florida. In 1996, the National Register of Historic Places designated The Biltmore a National Historic Landmark, an elite title offered to only 3 percent of all historic structures. With Gene’s leadership, Seaway embarked upon a $40 million, 10-year renovation

Shumate

Prescott

Fernandez

program that has only recently been completed, restoring The Biltmore to its world-class excellence.

2014 SUPPLIER OF THE YEAR HERMAN FERNANDEZ – SOUTHERN WINE & SPIRITS OF AMERICA, INC. Since its founding in 1968, Southern Wine & Spirits of America, Inc. (Southern), is a nationally recognized wine and spirits distributor known for its historic commitment to delivering the highest standards of customer service and creative marketing programs and partnerships. Herman Fernandez is approaching 40 years with the company and is a key player that has helped cultivate a relationship with the Florida Restaurant and Lodging Association. Southern Wine & Spirits of America, Inc. is the nation’s largest wine and spirits distributor, with current operations in 29 states.

CuCumber

& ACAi ColleCtion

Soothing. Purifying. invigorating.

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

800-541-6775 EssentialAmenities.com 208 Passaic Ave, Fairfield, NJ 07004

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A L A CARTE

Cool Web Page foodtank.org SEARCH 23 Mobile Apps Changing the Food System

Seccombe,

Visit Florida

Make Skift Top 50

W

ill Seccombe and Visit Florida make the Skift.com Top 50 Global Marketers in Travel.* The Skift50 identifies and follows the top 50 global travel executives and innovators in various capacities. It is a new "franchise" according to Skift, and the first listing of the Skift50 includes Visit Florida’s Will Seccombe. Congratulations! Read the excerpt from Skift:

“Must Be The Sunshine” Visit Florida’s recent ad campaign brags that it “Must Be The Sunshine,” luring travelers to the Sunshine State, but there’s more than solar power in Will Seccombe’s arsenal.

Seccombe, CEO of Florida’s official tourism marketing agency, intends to fulfill Governor Rick Scott’s goal of raising the number of Florida visitors to 100 million per year, bringing the state much-needed economic relief.

“There’s an art and science of marketing,” states Seccombe, who relies upon increasingly sophisticated analytics to “target the right people at the right time.” Seccombe can boast a 400% increase in Visit Florida’s return on investment for advertising over the last five years.

Seccombe launched his tourism career in Colorado’s ski industry before serving as Vice President of the Denver Metro Convention & Marketing Bureau, and heading up his own travel marketing firm.

Seccombe joined Visit Florida in 2008 as Chief Marketing Officer, before rising to the position of CEO in 2012.

There are currently more than one billion smartphones in use across the world – and that figure is projected to double by 2015. As the use of “smart” mobile devices continues to grow, apps have become an incredibly effective way of providing information and resources to a wide audience.

An increase in smartphone use happens to coincide with the growth of a consumer demand for more sustainable food – “organic,” “locally grown,” “seasonal,” and “pesticide-free” are becoming more and more common in the vernacular of food sales.

In the United States alone, annual sales of organic foods and beverages grew from US$6 billion in 2000 to US$26.7 billion in 2010. And there are nearly three times as many farmers markets in the United States today as there were in 2000.

It’s no surprise, then, that there are lots of apps for those interested in eating more healthful food, wasting less food, finding sustainable sources of seafood, or buying seasonally. These 23 apps for mobile devices and tablets are helping eaters, producers, advocates, and activists lead less wasteful and more environmentally sustainable, healthy, and delicious lives.

1. Locavore (Hevva Corp.) [FREE] 2. HarvestMark Traceability (YottaMark, Inc.) [FREE] 3. Find Fruit (Neighborhood Fruit, LLC) [US$0.99] 4. Farmstand (Mostly Brothers) [FREE] 5. Food Community (Nommunity.com) [FREE] 6. Seasons (What Is It Production Ltd.) [US$1.99] 7. NRDC Eat Local (Smart Tools) [FREE] 8. Urban Farming Assistant Starter (iHuerting) [FREE] 9. Garden Tracker (Portable Database) [US$1.99] 10. Mother Earth News Library (Ogden Publications, Inc.) [FREE] 11. Seafood Watch (Monterey Bay Aquarium) [FREE] 12. ShopNoGMO (Jeffrey Smith) [FREE] 13. True Food (True Food Network) [FREE] 14. GoPure (Puur Buy, Inc.) [FREE] 15. Clean Plates – Healthy Restaurants (Clean Plates) [FREE] 16. Wild Edibles (WinterRoot LLC) [US$7.99] 17. What’s On My Food? (Pesticide Action Network) [FREE] 18. Non-GMO Project Shopping Guide (The Non-GMO Project) [FREE] 19. Green Egg Shopper (Wise Banyan Tree Ltd) [$3.99] 20. Leloca (Leloca LLC) [FREE] 21. What’s Fresh? (Mobile Simplicity) [US$0.99] 22. In Season (Light Year Software, LLC) [US$1.99] 23. 222 Million Tons (Pydexo) [FREE]

*Source: SKIFT.com TRAVEL IQ 16 JA N UA RY/ FEB RUA RY

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F lo r i da R estauran t & Lo d g i n g A s so ci at i o n

Garcia Now at Streamsong FRLA President and CEO, Carol Dover receives Dick Pope Legacy Award along with other hospitality leaders.

FRLA President and CEO Receives First Ever Dick Pope Legacy Award At the Grand Tour Gala in Orlando, Central Florida's tourism industry recognized FRLA President and CEO Carol Dover with the first-ever 2013 Dick Pope Legacy Award. The Grand Tour Gala Foundation created the new Award to recognize leaders that have strengthened the sustainability of Florida’s hospitality and tourism industries.

Louis Robbins, Managing Director of the Nickelodeon Suites Resort and Tom Ackert, Past Executive Director of the Orange County Convention Center, also received the award.

The award recipients will be immortalized on the walls of the Orange County Convention Center.

At November's ceremony, David A. Siegel, President & CEO of Westgate Resorts and Richard Maladecki, President & CEO of the

Central Florida Hotel & Lodging Association were also both inducted into the Central Florida Hospitality Hall of Fame presented by the UCF Rosen College of Hospitality Management.

The Grand Tour Gala also serves as a fundraiser for scholarships at the University of Central Florida Rosen College of Hospitality Management, as well as for educational programming for the Florida Restaurant & Lodging Educational Foundation and the National Association of Catering and Events Foundation.

Cool Apps www.whoozin.com Whoozin is a great free web app that

easily tracks attendance at events for you. In addition to that function it also notifies folks of events, has a RSVP element, sends email reminders, allows comments, and takes care of online registration as well. The app also polls interested parties to determine the best date to hold an event.

Try it! You'll like it! w w w.Res t au ra n t A nd Lodgi ng.com

Congratulations to Michael Garcia, CMP. He is now Director of Sales for Streamsong Resort! Check out the beautiful Streamsong Resort at www.streamsongresort.com.

2012 – 2013

Top 10 Florida Lodging Violations A total of 31,170 inspections were conducted with the following as the “top 10” violations observed:

1. Premises Maintained 2. Building Repair 3. Garbage and Refuse Disposal 4. Plumbing 5. Balcony, Railing Safety 6. Current License Displayed 7. Restrooms 8. Housekeeping 9. *Fire Hazards 10. Smoke Detectors *Source: Department of Business and Professional Regulation Annual Report 2012 - 2013

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A L A CARTE

Emerald Grande’s Executive Chef Wins Heat in Cast Iron Chef Competition

Pinellas Feeds More Than 200 Homeless

Chef Jimmy McManus recently competed in the Cast Iron Chef cook-off and won his heat!

The event held in Quitman, Georgia benefitted the Second Harvest of Brooks County, Georgia and showcased local ingredients.

Chef Jimmy’s box of ingredients included: pecans, flowers, honey, apple cider vinegar, thyme, basil Greenville peppers, maple turnips, chorizo and cream sauce. He used these ingredients to prepare a pork chop.

Foundation Update FRLA's Educational Foundation (FRLAEF) supports Florida's ProStart, Start and LMP/ HTMP schools. Throughout the school year the FRLAEF organizes workshops, teacher trainings, and competitions as well as provides food safety training and staff support.

Since the students are being trained to work in the hospitality industry, it is important they work on equipment similar to that in the industry.

To assist with the need, the FRLAEF awarded $60,000 in mini grant funding for Florida's ProStart, Start and LMP/HTMP schools. More

Members of FRLA Pinellas Chapter prepared and served a meal to more than 200 homeless in late November

than 100 schools received some level of funding with the funding amounts varying depending on the need. The FRLAEF was able to fund various items including commercial mixers, smallwares, microwave ovens, induction burners, Vitamix blenders, stainless steel tables, etc. All of these items will be used in the classroom to better prepare the students for careers in the foodservice industry.

Contact us today for your HOSPITALITY training needs!

800-537-9863

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NRA Releases First Sustainability Report The National Restaurant Association has released its first sustainability report. This report reviews sustainable trends and initiatives within the restaurant industry. This free report, “Shedding Light on Sustainability”, can be downloaded at www.restaurant.org /News-Research/ News/NRA-releases-first-sustainability-report.

WaterColor Inn and Resort Recognized

by T+L as Family Travel Destination The readers of Travel + Leisure magazine have awarded the WaterColor Inn & Resort as a “World’s Best Hotel or Families” naming the resort as #2 on the list in the United States.

Congratulations!

F lo r i da R estauran t & Lo d g i n g A s so ci at i o n

Joe's Crab Shack Raises More Than $1 Million To Help End Childhood Hunger in America Team members at Joe’s Crab Shack’s 135 locations worked tirelessly this year to raise nearly $1.1 million during the month of September for Share Our Strength’s No Kid Hungry campaign. Share Our Strength estimates that Joe’s donation will help provide more than 10 million meals to children who are struggling with hunger in this country.

“Joe’s set a goal of raising at least $1 million to fight a crisis that threatens our nation’s future,” said Jim Mazany, Joe’s Crab Shack president and 2013 chair of the Share Our Strength’s Dine Out for No Kid Hungry Advisory Board. “Our team and our guests answered the call in a huge way, exceeding our goals and touching the lives of millions of children across America.”

As a national partner and leading fundraiser for No Kid Hungry, Joe’s rallied communities, guests and team members all month long to join in the fight against childhood hunger. Guests donated in increments ranging from $1-$10 in exchange for coupons redeemable for various menu items. Local general managers added to the fun – demonstrating their 100% Shore attitude – with fundraising events ranging from crab boils, beanbag-toss events, dunk tanks and more. Joe’s locations throughout the country held more than 200 fundraising events in September in hopes of ending childhood hunger in America. A longtime supporter of the cause, Joe’s has raised more than $3.3 million for No Kid Hungry since 2008.

Top Trends 2014* 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

Locally-sourced meats and seafood Locally-grown produce Environmental sustainability Healthful kids’ meals Gluten-free cuisine Hyper-local sourcing (e.g. restaurant gardens) Children’s nutrition Non-wheat noodles/pasta (e.g. quinoa, rice, buckwheat) Sustainable seafood Farm/estate branded items Nose-to-tail/root-to-stalk cooking (e.g. reduce food waste by using entire animal/plant)

12. Whole grain items in kids’ meals 13. Health/nutrition 14. New cuts of meat (e.g. Denver steak, pork flat iron, tri-tip) 15. Ancient grains (e.g. kamut, spelt, amaranth) 16. Ethnic-inspired breakfast items

(e.g. Asian-flavored syrups, Chorizo-scrambled eggs, coconut milk pancakes)

17. Grazing (e.g. small-plate sharing/snacking instead of traditional meals) 18. Non-traditional fish (e.g. branzino, Arctic char, barramundi) 19. Fruit/vegetable children’s side items 20. Half-portions/smaller portions for a smaller price

2014

Event Calendar

For more information: www.frla.org/events

n FRLA Winter Board Meeting & Installation Banquet January 6-8, 2014 The Ritz-Carlton, Amelia Island n The Americas Lodging Investment Summit (ALIS) January 27-29, 2014 Los Angeles, CA n Florida Tourism Day at the Captiol March 12, 2014 Tallahassee, FL n AH&LA Legislative Action Summit (LAS) March 18-19, 2014 Washington, DC n NRA Public Affairs Conference April 29-30, 2014 Washington, DC n NRA Show May 17-20, 2014 McCormick Place, Chicago, IL n FRLA Summer Board Meeting June 4-6, 2014 The Breakers Resort, Palm Beach n FRLA Marketing/ Operations Summit Date TBD n 2014 Florida Restaurant & Lodging Show September 7-9, 2014 Orange County Convention Center, Orlando n FRLA’s BIG PARTY September 8, 2014 BB Kings Blues Club n NRA/FRLA Bob Leonard Golf Classic September 10, 2014 ChampionsGate Golf Course

*Source: NRA's 2014 Culinary Forecast

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G OVERNMENT RE L ATIONS

Bills, Bills, Bills!

Each year from March to May, elected officials from around the state meet in Tallahassee for Legislative Session, but, the 2014 Legislative session actually began the week of September 23, 2013, with Committee Weeks.

Since the Committee Weeks started, over 440 new bills have been introduced and FRLA expects another 1500 before the filing deadline.

With the expectation to actively monitor over 200 bills, 2014 is turning into a very active session.

A

COMMUNICATION SERVICE TAX (CST)

pproximately two years ago, the Department of Revenue (DOR) started sending out negative audits to hotel companies.

These audits reflected erroneous amounts of money due per audits completed by DOR and issued as tax bills to various hotels.

These audits were completed without any notification to either the industry or the public on newly imposed tax.

The Communication Service Tax (CST) is administered through Chapter 202, Florida Status. Currently, there are no administrative rules that further define a taxable event under the CST nor how the Department would administer this tax outside of communication service providers, or internet providers.

Florida Restaurant and Lodging Association (FRLA) formed a coalition of industry leaders to discuss and attempt to understand the reasoning and implementation of this new tax.

EXPANSION OF CASINO GAMBLING

The Destination Resort Casino issue was one of the most lobbied bills of the 2012 Legislative Session. Florida voters have rejected “Las Vegas style” casino gambling three times over a 35-year span.

Prior to the beginning of the 2013 Legislative Session, both the House of Representatives and the Florida Senate established committees on gaming. After numerous committee meetings and hours of testimony, the Legislature ordered that a comprehensive critical assessment study was in order.

The Legislature commissioned a two-part, $388,845 study totaling about 700 pages, col20 JA N UA RY/ FEB RUA RY

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lected 1,686 online comments totaling about 400 pages, and received about 250 pages of email and postal mail comments. Additionally, the committee held four public hearings outside Tallahassee, gathering voluminous constituent feedback over three-hour periods.

Both chambers are working on proposals based on the two-part study. The House plan, still in its drafting phase, would require all future expanded gambling measures after 2014 to be approved by a statewide referendum.

Details on the Senate plan are still in the planning stages, but Senate President Don Gaetz recently stated: “I think you can make an argument that that’s a systemic change that the people of Florida ought to have a say about,” at a recent breakfast with reporters.

FOOD ALLERGIES

Throughout the nation, many state legislatures are introducing bills dealing with food allergies; Florida is no exception.

HB 273, sponsored by Representative Torres, would amend Section 509.39, Florida Statutes, to read: “A manager employed by a food service establishment must pass an approved test and view a video regarding food allergies that is approved by the division in consultation with Food Allergy Research & Education, Inc., and the Florida Restaurant and Lodging Association, Inc. The division shall issue a certificate attesting to the passing of the test and the viewing of the video.”

Also included in HB 273, is the requirement to display a poster with information regarding allergy awareness and the risk of an allergic reaction, a notice on all menus informing the customer it is

their obligation to inform the server of any food allergy they have and require the division to develop a voluntary “Food Allergy Friendly” listing of public food service establishments.

To receive the “Food Allergy Friendly” designation a food service establishment must maintain on premise and make available to the public a master list of all ingredients used in the preparation of each food item available for consumption at the public food service establishment.

ALCOHOL RULES AND REGULATIONS

The Florida Legislature is taking note of the recent rise of Florida as a tourist destination for lovers of craft beers, boutique liquors, and even wine. This year’s legislature appears ready to undo some of our “blue law” past by changing the sale and distribution of alcoholic beverages.

For instance, last year the maximum permitted size of individual and retail containers of wine was increased, paving the way for the sale of “boxed wines.” A number of bills were also signed to statue with the intent to ease the passage of booze from distillery to drinker.

This trend appears to continue into the 2014 session. Currently, bills have been filed that would allow malt beverage distributors and vendors to hold tastings on the property. The law already allows brewers to open tasting, but is somewhat unclear. HB 387, sponsored by Representative Kathleen Passidomo, and SB 470, sponsored by Senator Nancy Detert, would explicitly allow any location with a package license or a license for consumption on premises to hold tastings.

Florida now restricts beer sales to containers of 32 ounces or less, or 128 ounces or more – F lo r i da R estauran t & Lo d g i n g A s so ci at i o n

nothing in between. Four separate bills filed in 2014 address this issue, allowing vendors to sell beer and malt beverages in any size container and allowing breweries to conduct tastings of their products.

During the Oct. 9, 2013, meeting of the House Business and Professional Regulation Subcommittee, representatives heard details about state alcohol packaging laws in regard to the “growlers” filled by craft brewers. Concerns were raised about the potential increase in drunken drivers on the road if the growler sales were increased and the difficulty the police would have identifying when growlers have been opened. Suggestions were made to the committee to use zip-ties or wax seals to confirm unopened growlers.

LABOR RELATIONS

For the last couple of years the relationship between employer and employee has been a hot topic throughout Florida and the nation. In 2013, the paid leave preemption bill came down to the wire and passed the house on the next-tolast day of session.

The trend appears to continue into the 2014 legislative session. On September 25, 2013, an employer mandate bill SB 198, sponsored

by Senator Jeff Clemens, was filed prohibiting employers from asking for access to their employees’ social network pages. The bill is similar to laws that have passed in California and Maryland and would allow employees – or applicants – to bring a civil case against employers who require access to the social sites.

One day later, HB 105, sponsored by Representative Lori Berman, a pregnancy discrimination bill was filed amending the Florida Civil Rights Act to make it illegal for public lodging and food service establishments to discriminate against pregnant women in the workplace. In early October, SB 234, sponsored

by Senator Jeff Clemens, was filed that would prohibit employers from looking into a job applicant’s criminal background before determining whether the person meets the minimum requirements for the job. Employers would still be allowed to check records after the initial application process.

Also filed in October, were bills to eliminate the pay differences between men and women such as HB 163, sponsored by Representative Janet Cruz. SB 324, sponsored by Senator Nancy Detert, would prohibit employers from w w w.Res t au ra n t A nd Lodgi ng.com

using a job applicant’s credit report to deny employment or to calculate an employees’ compensation.

November saw the filing of HB 239, sponsored by Representative Joe Saunders, that would prohibit employers from discriminating against people based on sexual orientation, gender identity or expression. A similar bill was filed in 2013, but died without being heard in committee.

REGULATION OF PUBLIC LODGING AND PUBLIC FOOD SERVICE ESTABLISHMENTS

HB 307, would delete the restriction preventing local laws, ordinances, or regulations, from regulating the use of vacation rentals based solely on their classification, use, or occupancy.

Sanitations standards, inspections, training and testing of personnel and matters related to the nutritional content and marketing of foods offered in such establishments, is preempted to the state. What will not be preempted is the local government or local enforcement district to conduct inspections of public lodging and public food service establishments for the compliance with the Florida Building Code and the Florida Fire Prevention Code.

TOURIST DEVELOPMENT TAX “BED TAX”

The Tourist Development Tax (TDT) is a local sales tax, authorized and governed by Florida Statute 125.0101, on transient rentals.

The TDT applies exclusively to rental of living quarters or accommodations for a term of six months or less. The lodging industry voluntarily supported a local TDT with the understanding that these funds would be used to promote tourism in Florida’s communities. Unfortunately, on nearly a yearly basis, FRLA must defend the use of the of Tourist Development tax revenues.

Florida’s hoteliers have never pushed to repeal or lower the Tourist Development tax. The industry seeks to ensure these taxes are kept to their original purpose… to draw tourists to our communities and to the hotels that generate revenue for these taxes.

VISIT FLORIDA FUNDING

With FRLA as one of its biggest allies, VISIT FLORIDA received additional funding in the 2013 budget.

VISIT FLORIDA, the state's official tourism marketing corporation, serves as a source

for travel planning to visitors across the globe.

VISIT FLORIDA is a public/private partnership created by the Florida Legislature in 1996.

As the state's number one industry, tourism was responsible for welcoming 91.5 million visitors in 2012 who spent more than $71.8 billion, generating 23 percent of the state's sales tax revenue and employing more than one million Floridians. For every $1 spent on tourism marketing, VISIT FLORIDA generates more than $258 in tourism spending and $15 in new sales tax collections, paid by visitors, not residents.

Additional funding is secured from the private sector to expand VISIT FLORIDA's marketing dollars. Last fiscal year, VISIT FLORIDA raised more than $95 million in private sector matching funds. This was achieved by actively recruiting the state's tourism industry to invest as partners through cooperative advertising campaigns, promotional programs and many other pay-to-play ventures.

Through this public/private partnership, VISIT FLORIDA serves nearly 12,000 tourism industry businesses.

VISIT FLORIDA facilitates tourism industry participation in domestic and international travel trade and consumer shows, as well as media missions to the top global visitor markets.

VISIT FLORIDA also works closely with travel agents, tour operators, meeting and event planners, and is responsible for operating Florida's five Official Welcome Centers.

HOSPITALITY EDUCATION PROGRAM (HEP)

FRLA encourages continued support of funding for the Department of Business and Professional Regulation’s (DBPR) Hospitality Education Program (HEP.) The HEP Program provides important workforce-related training and transition programs through Florida’s public school system to students interested in pursuing careers in the hospitality industry. The dollars in the Trust Fund are 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 21,000 students and 200 high schools participate in the HEP Program. 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.

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A Review of Florida

Food Trends 2013

By Steven Dick

I

n 2013, the use of locally sourced products continued. This insistence on locally grown produce by “locavores” boosted the demand for organic and sustainable food items on menus across Florida. This is reflected in an increase in community farmers and green markets. Local farmers markets and green markets are no longer a sub-culture exchange.

The 179 Florida markets are an inspirational resource for chefs looking for fresh and specialty items. Some markets are grand, some are more diverse, but farmers Twelve months ago member chefs of the markets in general National Restaurant Association made predictions of food trends for 2013. Trends are thriving, like the have staying power, and whether one is a Fernandina Beach new concept or an adaptation of a staple, Market in downtown once an idea takes hold, its quality and Fernandina Beach, popularity distinguish it from passing fad.

Florida.

If you miss the The list of food trends predicted for 2013 included: dark curly leaf spinach you used to find • Locally grown produce in the grocery store • Locally sourced meats and seafood try looking for it at • Hyper-local sourcing your nearest farmer’s • Health and nutrition as a culinary market. Local farmtheme ers and chefs are • Farm or estate branded items working together • Environmental sustainability as a to save traditional theme varieties of vegetables such as Savoy spin• Sustainable and non-traditional ach, Cosmic Purple seafood carrots, and Flora• Whole grains and non-wheat Dade tomatoes. The alternatives combination of farm • Black rice production capa• Food trucks bilities and restaurant demand has saved our palates from the flavor monotony of 22 JA N UA RY/ FEB RUA RY

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high yield corporate farming. 2013 saw chefs working with local producers, for example Nick Morfogen of 32 East in Delray Beach. He uses produce from Loxahatchee’s Swank Farms in his Seasonal American cuisine. When Emeril Lagasse visited Palm Beach County in March 2013, he stopped at Swank Farms to sample their many different varieties of indemand produce.

When vegetable and produce management is taken to the hyperlocal stage, chefs supplement or replace such purchases with the harvest of their own lands, whether from a modest rooftop garden or a fully functioning farm. One great example is The Bern’s Farm of Bern’s Steak House in Tampa. Employees deliver farm-fresh produce for daily use in the restaurant. When this idea of buying local is conscientiously extended to local meat and seafood sources, chefs use their buying power to address the issues of resource sustainability and carbon footprint reduction.

As the NRA member chefs predicted, movement toward healthier eating continued in 2013. This included more exotic grains, more whole grains, and ancient grain options showing up on Florida menus. While quinoa is now accepted by many main stream consumers, this year saw menu additions of red quinoa, black rice, red rice, bulgur wheat, farro, spelt, and amaranth.

These popular grains are sure to remain in 2014.

With amazing precognizant skill, the December 2012 team of restaurant experts foresaw the creation of a

new cut of meat. Voilà, enter Tony Mata, PhD, meat scientist and recent discoverer of a new cut of beef, the Las Vegas Strip. It is a tender and well-marbled steak that comes from an otherwise tough portion of the cow. At a time when beef sales are down, this discovery could boost interest in the first new butcher cut since the Flat Iron steak.

In a similar manner, by serving non-traditional fish such as barramundi, chefs are promoting new and delicious sources of seafood. Similar non-traditional fishes are Arctic char and branzino. According to the Monterey Bay Aquarium, farmraised barramundi from America is a responsible “best choice” source for this renewable fish. The Mandarin Hotel in Miami serves it beautifully – Oak Seared with a saffron mussel sauce, and black olive tapenade, crispy chorizo, and caramelized fennel.

Finally, for some cities, food trucks have passed from being mere trend to being an integral part of the community. These mobile foodie outlets thrive in large cities like Miami, Ft. Lauderdale, Orlando, Jacksonville, and Tampa. In fact, Tampa joined the Guinness record books for hosting the World’s Largest Food Truck Rally EVER and has its very own Tampa Vendy Award. Food trucks are here to stay.

What food trends will 2014 present?

Steven Dick is a chef and CEO of Kitchen Savant, Inc., manufacturer of Mangrove Island products.

F lo r i da R estauran t & Lo d g i n g A s so ci at i o n

W INE TI PS

Environmentally Friendly, Profitable and Premium

By SUSIE McKINLEY

W

ine on tap is a new concept in Florida, but has been part of the beverage picture since the early 1980s. It never really caught on in the United States until recently and is now "popping up" all over the country, including Florida. The 2013 Florida Legislature authorized the use of this type of wine delivery, and it is becoming more and more popular in Florida's eating and drinking establishments In fact, one of the wine on tap equipment manufacturers, Micro Matic, is manufacturing the tap system in Brooksville, Florida.

Dispensing fresh quality wine by the glass, stored at the perfect temperature for either red or white, and served via a unique "winerator," not only is it a profitable wine delivery system, but the wine also tastes great.

There are several positive aspects attributed to wine on tap. From environmental reasons such as elimination of bottle usage and reduction of the carbon footprint, to reduced waste, reduced wine spoilage and increased service speed, wine on tap is becoming one of Florida's top trends in alcoholic beverage service options.

Premium wines are offered in kegs for wine on tap. More than 90 plus wineries (Continued on Next Page)

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W INE TI PS

(Continued from Previous Page)

are participating in wine on tap delivery. These include: Mac Murray Ranch, J, Simi, Beringer, King Estate, Hess, Trefethen, and Chateau St. Jen and more! Kegs of wine can be directly shipped to Florida and the wine kegs are a standard size that are quite easy to handle.

To further clarify the use of wine on tap, Micro Matic's Managing Director, John Soler, provided some common questions and answers about keg wine to F R & L Magazine:

How should an operator get started when deciding to retrofit a bar to allow keg wine?

The easiest way to supply wine in keg is through a self-contained dual temperature "kegerator." A cooling temperature will be provided in each compartment for both the reds and the whites. We have two models available. One is 24 ½” W X 31”D X 40”H which holds four twenty liter kegs and the other is 59 ½”W X 28 ¼”D X

GREEN TI PS

FRLA Highlights Environmental Initiatives at ‘Florida Recycles Day’

FRLA along with state agencies, other trade associations and the private sector played a role in heightening awareness of recycling in Florida

O

n Nov. 5, the Florida Restaurant and Lodging Association (FRLA) participated in “Florida Recycles Day” to help raise awareness about environmental responsibility. Representing the hospitality industry, FRLA works closely with the National Restaurant Association (NRA) and the American Hotel & Lodging Association (AH&LA) to help conserve resources. It is an ongoing process that continually challenges businesses to generate greater efficiencies, reduce waste and expand their capacity to use renewable resources as new technologies and practices become available. As of December 5, 2012, there are 689 designated Florida Green Lodging properties demonstrating their commitment to protecting Florida’s natural environment.

The Florida Green Lodging Program is a voluntary initiative of the Florida Department of Environmental Protection (DEP) that designates and recognizes lodging facilities that make a commitment to conserve and protect Florida’s natural resources.

NRA’s Conserve initiative – designed to inspire actions that improve a company's bottom line but also are good for people and the planet – focus on four areas: water conservation, building and construction, energy efficiency, and waste reduction.

AH&LA's Good Earthkeeping program provided laminated linen and towel reuse cards for members to include in guestrooms. The initiative drew the attention of Project Planet, which ultimately bought the rights of the cards that are available through their website.

www.DEP.ST.FL.US/GREENLODGING.

www.Restaurant.org/Manage-My-

www.AHLA.COM/GREEN.

24 JA N UA RY/ FEB RUA RY

2014

Restaurant/Operations/Conserve

37 ¼” H which holds eight twenty liter kegs.

To try to put in wine without self-contained units and provide the correct temperatures is costly and requires much more effort.

What is an ideal number of wine taps that a restaurant should use when installing a wine keg system?

When determining the minimal number of wine taps that an operation should use, it really all comes down to a return-on-investment analysis that operators must conduct. However, if I had to offer a suggestion I would recommend at least one white and one red.

When retrofitting an operation for keg wine, please explain errors that operators could make.

Not truly understanding the return-oninvestment possible with having wine on tap, as well as the requirements needed from a dispensing equipment perspective, so as to not taint the product. All components that come in contact with the wine need to be made from at least 304-grade stainless steel or better to insure that the high-acidic contact of the wine does not leech the metal compounds from the dispensing components. Operators also need to understand that there are precise gas requirements required to push the wine from the kegs. It has to be an inert gas, such as Argon or Nitrogen, as opposed to straight CO2, which would be absorbed into the wine. The best gas mixture to use is a combination of 75% Nitrogen and 25% CO2, with no more than 12 PSI applied to the product.

What do you see as the future for the keg wine industry?

We see this category exploding as more and more as operators realize the benefits of dispensing keg wine. It maintains the integrity of the wine for months without fear of oxidation, the return-on-investment benefits are tremendous, and the carbon footprint is reduced as the kegs are used over and over again. No glass bottles are going to the landfills. In the last couple of trade shows we have attended, NAFEM and the NRA, probably half the people walking onto our stand came specifically to talk to us about wine in keg.

Cheers!

F lo r i da R estauran t & Lo d g i n g A s so ci at i o n

F R L A C h a i r m a n 2 014

James E. McManemon

By SUSIE McKINLEY

A

ny time Jim McManemon's name is mentioned in a room full of people, the word that is most likely to be associated when describing FRLA's Incoming 2014 Chairman, is professionalism.

FRLA President and CEO Carol Dover said, "Jim is truly a great man of character and his commitment to professionalism is exceptional.”

Richard Turner, FRLA's Vice President of Governmental Relations and General Counsel said, "We look forward to Jim's term as Chairman. He represents the ultimate in hospitality professionalism." Jim McManemon is just that, a hospitality professional that exemplifies the high standard that Florida's hospitality industry is known for.

McManemon grew up in the hospitality business as a “hotel brat” of sorts with his dad being a General Manager and in partnership owning and operating hotels while he was young. Jim and his family lived in hotels much of his childhood, and together they traveled all over the United States moving to different locations when his Dad was transferred and then with his Dad's business.

Jim's first taste of the hospitality world came at a Holiday Inn his Father managed. Jim was fascinated with the business and convinced his Dad to allow him to work in a number of positions in the kitchen, restaurants, guest services and front desk. The family lived in a hotel when he was ten years old, and one day his parents went looking for him after he’d been out of their hotel apartment for several hours in the early morning.

When they found him he was in the restaurant helping the staff in a busy breakfast period bussing tables, pouring coffee, and inquiring with the customers about how they were enjoying w w w.Res t au ra n t A nd Lodgi ng.com

"Jim McManemon is a natural leader. He delivers superior service and brings out the best in those around him. I am thrilled for Jim to take the reins as Chairman of our Association.”

— Carol Dover, fmp President/CEO Florida Restaurant and Lodging Association their meals. While his Dad appreciated the interest and the help, as did the servers, Jim's Dad was concerned about him taking an unauthorized initiative and possibly accidentally pouring hot coffee onto a guest, so he found other ways for him to engage in the business with more supervision until he was a bit older.

Jim notes "Even with the years of experience throughout my early and teenage days, I had no idea then that hotels were my calling, so I studied accounting and business and planned to go to law school."

While in school, Jim continued to work in various hotels while studying, and with degrees from The Florida State University in Hotel and Restaurant Management and the University of Florida in Finance / Management, he could have done anything he wanted to. Jim continued, "Nevertheless, I very much liked the early taste of the hospitality lifestyle when I traveled with my parents and watched my father beyond hotel work, being involved with hospitality associations, community events, and staying in luxury hotels. He was a big entertainer and often had family and friends at home as guests. He was a F lo r i da R estauran t & Lo d g i n g

25

great influence on me as I watched him taking care of others. Entertaining came naturally to him from his heart, I think it was these early values that later lead me to seek work with an organization of people who mirrored what had become my principles." So McManemon entered what was then, the family business, the hospitality industry.

Jim will tell you that he had the good fortune to have great mentors though his life and early career which helped guide him and shape his leadership style. Before starting with The RitzCarlton, Jim was reluctant to leave the company he was working for due to his close relationship with the president of the company who had mentored him, Michael Peceri. Jim notes, "He (Michael Peceri) actually pushed me to begin looking outside my comfort zone and persuaded me that my sights for career growth went beyond the small company I was currently working for.

“He got me in touch with a senior executive at Four Seasons, and I went to Toronto for a series of interviews. When I came back to relay a possible offer with them, Michael encouraged me to first seek investigating another luxury company for comparison to ensure I selected the best opportunity for the long term. This time with no contacts, I went to The Ritz-Carlton, Naples and was asked to participate in a series of interviews at their then corporate headquarters in Atlanta. I was immediately impressed with what I learned about their culture as stated in the Credo (the company philosophy) and quickly fell in love with the passion shown for the employees, guests and stakeholders. The rest is history and my roots have been firmly entrenched."

26 JA N UA RY/ FEB RUA RY

2014

“Jim is my type of leader and chairman. Before he moves forward with an idea, he researches it, plans it, shares it, executes it. Then he delivers it. But – most importantly – he credits the folks that make it happen.

And on top of that he stays humble about it – sweet.”

— Dan Murphy, FRLA Vice President of Membership Jim McManemon joined The Ritz-Carlton Hotel Company, LLC, almost 25 years ago, and his leadership roles with the Company will be beneficial to FRLA. Andy Reiss, FRLA's 2013 Chairman of the Board spoke highly of Jim saying "First of all, Jim is a gentleman with a really nice style about him. He is very likeable." Andy continued and complements his professionalism and further noted that Jim will bring "… to FRLA Leadership attention to detail that his Ritz-Carlton career has brought to him…." Jim celebrates his quarter century milestone with The

Jim McManemon receives the AH&LA State Leadership Award from Katherine Lugar, of AH&LA.

Ritz-Carlton Hotel Company in March 2014.

Jim has opened 23 Ritz-Carlton's all over the world, from Philadelphia, Amelia Island, and Naples, to Bali, Indonesia, Osaka, Japan, Kuala Lumpur, Singapore, Berlin, Shanghai and many more.

For a time, Jim spent four years in The RitzCarlton's corporate office as Vice President of Rooms and Operations, but missed the interaction with customers and staff. When the opportunity opened, he decided to return back into operations as General Manager in Atlanta, Sarasota, and now Amelia Island.

In his successful association with one of the world's finest luxury hotel chains, Jim, and the ladies and gentlemen of The Ritz-Carlton, have been committed to providing incredible experiences, service, rooming and dining to guests.

This passionate commitment to the continual improvement of the never ending work of the hotel business a “labor of love" according to McManemon, has led to Jim and his teams earning much recognition, most notably the AAA Five Diamond Award for five properties, participation in twice earning the Malcolm Baldridge Award, and the only hotel to achieve the Governor’s Sterling Award in Sarasota, Florida among other accolades and awards.

McManemon is serious about the service F lo r i da R estauran t & Lo d g i n g A s so ci at i o n

aspect of his management style. He notes, "The ladies and gentlemen of The Ritz-Carlton have a motto, 'We are ladies and gentlemen serving ladies and gentlemen.' This motto embodies our principle of mutual respect between both line staff and management and employees and guests.

We drive a culture of professionalism to the highest degree. I’ve found that when a respectful manner is given, you foster respect in return. I believe in selecting very talented people who hold great potential and then helping develop them to be successful, showing them respect, and expecting nothing but the best from them. I have been fortunate to be around these types of extraordinary individuals for many years, which makes work purposeful and rewarding."

Jim's management style is known to be serviceoriented. McManemon and his staff have been written about as case studies in service excellence.

McManemon has been identified in various books and publications as a guy who "…eats, breathes and lives service and is an incredibly motivating leader…."

In fact, this quote is taken from a book written by John R. DiJulius, entitled, What's the Secret: To Providing a World-Class Customer Experience. Jim attributes his success in service to his parents saying, "My parents instilled in me to always be the best you can be, and I try to live by that in everything that I do. Someone or something is always number one so why not let that be you."

In recent years, McManemon has played an instrumental role in the Florida Restaurant and Lodging Association. He became involved with FRLA at the local level in Sarasota and then moved to the State level where he has gone beyond the call in contributing his time and talent to the Association. Andy Reiss again noted "He (Jim) likes to get out in front of issues and help solve them. Another big asset is that he's been involved with more than one FRLA local chapter. He'll be an excellent Chairman. Bruce Craul (our current Past-Chairman) and I got together with Jim last year and all pledged to communicate with each other regularly in order to provide continuity in FRLA leadership. Jim will be perfect as the anchor to our team."

McManemon has been a community leader as well. He has actively worked with local charities, statewide tourist bureaus and is active in his church.

Jim is an excellent administrator, and FRLA's professional staff are looking forward to workw w w.Res t au ra n t A nd Lodgi ng.com

ing with him as well. General Counsel Richard Turner noted that Jim "…is not only interested in the big picture, but also the organizational details. His work experience will be a great asset to FRLA…." Geoff Luebkemann, FRLA's Vice President of Education and Training said "We are very excited to be working with Jim during his Chairmanship. He is a consummate professional, deeply committed to excellence, which should yield exceptional results for FRLA members and mission."

Jim has two children which he will boast is his most grateful blessing, both of which are honor

students in graduate school. Congratulations on that Jim! Jay is a graduatae student at the University of South Florida and his daughter Caitlyn attends the Veterinarian College of the University of Georgia.

With all of this, McManemon feels fortunate.

"With all the blessings I have been lucky to have, it is important to give back to others, family, community and those in need. As a leader in my company and going into next year’s chairmanship, I am here to help and serve others, to make their lives better than they otherwise would be.

That ideal is the legacy I aspire to leave."

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

27

M e m be r Be n e f i t s

Shop Online, Save for Retirement In a Rewards Roth IRA 2014 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 Regional Manager – Lisa Howard Cell 407-375-6941 Lhoward@frla.org Tampa Bay/Southwest Florida Regional Director – Dannette Lynch Cell 727-642-3404 Fax 727-953-6803 Dannette@frla.org Hillsborough 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

D

id you know that more than 175 million Americans shop online every year? People will spend more than $300 billion shopping online this year. Do you shop online? How can you benefit from your online purchases? As a member of the Florida Restaurant and Lodging Association, we are offering you this revolutionary and innovative member benefit program that helps your employees shop online and save for retirement at the same time! MyIRASaverNation.org is the first cash-back rewards program designed specifically to help employees save more for their retirement, without having to cut-back on their current spending.

MyIRASaverNation.org is a valuable new Rewards Roth IRA (Individual Retirement Account) Program that can snap seamlessly into any new or existing benefits plan. This employer/employee benefit is fully self-funded, self-supported and self-managed, thus creating no additional payroll Did you know that more than simply 175 million Americans shop every year? P implementation or workload.

Employees fund their new Rewards Roth IRA online via true cash-back more than $300 billion shopping online this year.

Do you shop online? How rewards earned from doing what everyone already does, buying goods and services they want and need. There no points to manage or convert, this is real cash automatically deposited into the indifrom yourareonline purchases? vidual’s account. It is free money for retirement and more!

All you have to do is sign up at FRLA.MyIRASaverNation.org and use the special Invitation As member of It’s thethatFlorida Restaurant andcanLodging Association, Codea“FRLA” to enroll. simple. After you sign up, you start shopping online with morewe are o revolutionary and innovative member benefit program that your than 600 merchants including, Home Depot, Walmart, Target, Overstock.com, Sears, helps Bed, Bath & emplo Beyond, Kmart, Lowes, Best Buy, Staples, The Body Shop, Office Max, Walgreens, Kohl’s, Expedia, and save for retirement at the same time! MyIRASaverNation.org is the first ca Old Navy, Disney Store, Macy’s and hundreds more who want to give save you cash-back Rewards program designed specifically to help employees more for foryour their retiremen Roth IRA. Do you like to shop in the store as well? By checking out our “gift cards” section you can tostillcut-back onshopping their current spending. enjoy in-store at select stores while earning your free cash-back rewards.

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MyIRASaverNation.org valuable new Rewards Roth The IRA (Individual Reti When you shop online through is thisaprogram, you will earn cash back rewards. participating Program snap seamlessly into Roth any IRAnew merchants willthat deposit can the money automatically into your Rewards for you.or existing bene The more you shop using benefit the program, moreself-funded, you will save. It’s self-supported that easy. employer/employee is the fully and self-manag There is no bank account or credit card information needed to sign-up. This benefit is fully selfno additional payroll implementation or workload.

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It is free money fo What is a Roth IRA? A Roth IRA is an individual retirement account that offers a valuable future tax break: Tax-free more! income and withdrawals for retirement and more when you follow the rules.

Are You Rewards Roth IRA? All youEligible havefortoa do is sign up at FRLA.MyIRASaverNation.org and use the s You can contribute to a Rewards Roth IRA with your free cash-back as long as: Code “FRLA” to enroll.

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28 JA N UA RY/ FEB RUA RY

merchants will deposit the money automatically into your Rewards Roth IRA fo The more you shop using the program, the more you will save. It’s that easy.

2014

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There is no bank account or credit card information needed to sign-up. This ben

Q&A with Chairman

James E. McManemon

What led you to join FRLA and how have you benefitted from your involvement?

S

imply put, I was recruited by other existing, active board members and leaders in the industry back in 2004 who sold me on the value and benefits of FRLA and encouraged me to join, first locally in the chapter, and then on the state level. So my interest to become involved came purely from an invitation from a respected industry colleague who encouraged me. I was then introduced to other industry people, developed relationships with them and the more I learned and became engaged, the more I became knowledgeable about resources, training, and assistance available to solve common problems for my business and fellow industry colleagues.

More specifically, I needed to promote business in the offseason for my hotel and our destination. Others (including my vendors, fellow restaurateurs and hoteliers in the area) had the same issue, and we began pulling resources for cooperative marketing ventures that produced success for all of us (Savor Sarasota Restaurant Week). There were also local issues of concern that brought us together, and as we discovered common interests we were able to tackle issues with a beneficial resolution, e.g., bed tax use.

Involvement in FRLA has led to cooperative training, recruitment, fund raising, networking and a host of other problem resolutions.

What do you believe to be FRLA's greatest value(s) for our industry?

While there are many benefits, political influence and knowledge about legislation affecting my business is, in my opinion,

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

one of FRLA's greatest assets. In addition, education on state issues, marketing, and expert assistance on issues important to my business, additional support, encouragement, and networking are also positives in joining the Association. We have a real talent in Carol Dover who has been our backbone in this area.

Why do you think non-members should join FRLA?

If you want to grow your business and know your business, you should join FRLA. FRLA offers a wide-range of opportunities to help you run your business efficiently and effectively.

FRLA's professional staff guides members through the regulatory red tape and provides extremely helpful assistance that allows you to have more time to run the business.

FRLA looks out for the industry's best interests through its very effective Governmental Relations team. FRLA's GR Team is responsible for eliminating threats to business, and reducing, removing and deflecting taxes whenever necessary. Don't you want to be a part of that?

In addition, as an FRLA member, you are more aware of what is happening that can impact your business both positively and negatively. FRLA members receive respectable discounts on goods and services needed for business operations.

FRLA's Education and Training group can help you with anything you need to maintain your compliance. If you've got questions, FRLA is a great resource and can point you in the right direction.

What would you most like to accomplish in your year as Chairman?

1. Growth in membership, but this is not without its challenges; building membership with the new AHLA (Continued on Next Page) F lo r i da R estauran t & Lo d g i n g  

29

Q& A w i t h c h a i r m a n j i m mc m a n e mon (Continued from Previous Page)

dues structure reconciliation is going to be an uphill battle for us.

2. Make alcohol training more relevant and increase FRLA's sales in this important training segment.

3. Have a successful legislative year regardless of the issues!!

4. Work with the Food and Drug Administration and other regulatory authorities on issues of fishing and sustainability to keep our industry supplied.

5. Make a concerted effort to develop a stronger relationship with our National trade associations.

What do you most enjoy about the hospitality business?

I have looked forward to going to work every day for the past 20 plus years mostly for two reasons: first, to create excellence. My parents instilled in me to always be the best you can be, and I try to live by that in everything that I do.

Someone or something is always Number One, so why not let that be you?

I look forward to getting into work and hearing about the ‘wow’ stories that the ladies and gentlemen of my staff have created with our guests, or the new ideas that they have come up with to improve processes and services. These usually lead to creating better profits and rev-

enue which drives the business. This passionate commitment to the hard work of the hotel business – a labor of love – has led to earning many wonderful high honors including the AAA Five Diamond Award in five properties, participation in earning the Malcolm Baldrige Award, and only hotel to achieve the Governor’s Sterling Award in Sarasota, Florida.

The second reason I look forward to going into to work is to be around people who have the same principles, goals, talents and aspirations that you have. These people are my coworkers, who we refer to as the ladies and gentlemen of The Ritz-Carlton. We have a motto: We are ladies and gentlemen serving ladies and gentlemen. This motto embodies our principle of mutual respect between both line staff and management and employees and guests. We drive a culture of professionalism to the highest degree.

I’ve found that when a respectful manner is given, you foster respect in return. I believe in selecting very talented people who hold great potential and then helping them to be successful, showing them respect and expecting nothing but the best from them. I have been fortunate to be around these types of individuals which make work purposeful.

What advice would you offer those seeking to get into this business?

My advice to others seeking an organization in this industry is to look for a company that matches your personal values with theirs above everything else. If these values match, you are more likely to “join” the organization with much more than your mind and back, but with your heart and soul.

Once you find this match, you can become a part of it, not just work for it, and you look forward to going to work each day with excitement and passion. My children, Jay and Caitlin, both in grad school, will tell you this has been what I’ve preached to them since they can remember.

It has served me well in my own life.

What would you most like people to know about you?

Despite the success and accolades we continue to achieve, I do not crave the spotlight; I prefer to stay in the background. I enjoy developing people and creating an environment where our ladies and gentlemen want to come to work, do their best, and achieve more than they thought could be done.

With all the blessings I have been lucky to have, it is important to give back to others, family, community and those in need. As a leader in my company and going into next year’s chairmanship, I am here to help and serve others, to make their lives better than they otherwise would be.

That ideal is the legacy I aspire to leave.

30 JA N UA RY/ FEB RUA RY

2014

F lo r i da R estauran t & Lo d g i n g A s so ci at i o n

S a f e s ta ff

Food Manager Training & Testing Schedule www.safestaff.org To register, call toll-free 1-866-372-SAFE (7233) or visit www.safestaff.org. Registration for training begins at 8:00 a.m. and for exam at 12:30 p.m. unless otherwise noted.

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Hilton Garden Inn

Best Western Plus Tba

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Uf Indian River Research

Gainesville

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Jacksonville Jacksonville Beach

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Key West

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Miami

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Ocala

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Panama City

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Gulf Coast State College

Pensacola

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Pensacola Bay Center

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Tallahassee

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Tampa

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