FRL March April 2014 by John Baker

O F F I C I A L P U B L I C AT I O N O F T H E F LO R I DA R E S TA U R A N T & LO D G I N G A S S O C I AT I O N

FACES OF HOSPITALITY

…and What They Say About the Economy, Jobs, Tourism and What’s Next for Florida’s Hotels, Motels and Attractions

MARCH/APRIL 2014

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OPEN TO READ IMPORTANT MESSAGE FROM CAROL DOVER, PRESIDENT & CEO, FLOIRIDA RESTAURANT & LODGING ASSOCIATION

F rom t h e c e o

Florida’s Hospitality Industry Vital to State’s Economy By Carol B. Dover

t is wonderful to see the people who are so influential to our industry on the cover of this edition of FR&L magazine. These images truly capture the “Faces of Hospitality,” and I am thrilled to highlight their importance. As an association, we are fortunate to have strong leaders guiding our industry to continued success. From restaurateurs and hoteliers to state lawmakers, it is clear we are backed by the best in the business. For our industry to thrive, it is crucial that we pay attention to what is happening at the Capitol. This legislative session we are monitoring the issues we consider helpful and harmful to our bottom line. One of our top priorities this year is to reach Governor Scott’s goal of bringing 100 million visitors to Florida. To get there, we must maintain a pro-business climate. That means we must encourage the members of our state legislature to commit the necessary marketing dollars to our partners at Visit Florida. In addition, it is important to keep funding FRLA grant events that help develop in-state attractions, like our Endless Summer Music Series, that people of all ages can enjoy.

Florida tourism experiences third consecutive record year According to preliminary estimates released by VISIT FLORIDA in mid-February, nearly 95 million visitors came to Florida in 2013. This exceeds the previous high of 91.5 million in 2012. “These record numbers indicate the hospitality and tourism industry in Florida is reaching grander levels of success under Governor Rick Scott’s leadership. We are thrilled to see millions upon millions of visitors taking advantage of world-class hotels, restaurants and attractions here in the Sunshine State and we are excited to watch these outstanding statistics continue to multiply in 2014 and in turn spur economic growth.”

Carol B. Dover Please consider donating to our political action committee to make our legislative goals a reality. The many ways you can contribute are noted in this magazine written by our friend Don Fox, the CEO of Firehouse Subs. We have plethora of great businesses to protect and promote. I am eager to congratulate our members who were honored with Golden Spoon awards. With thousands of restaurants in this great state, it is exciting to see some of our best be recognized for their achievements in the foodservice industry. It is outstanding to see the commitment to consistency in high standards and longevity. As noted in the National Restaurant Association’s 2014 Restaurant Forecast, we are poised for growth. You can read more about where Florida’s restaurant industry is headed this year in this edition. We are already looking into the future. In 2014, FRLA is planning some great events that are coming up quickly. Starting April 24th, FRLA is sponsoring the South Walton Wine and Food Festival. Last year, we participated in the premier three-day event, which takes place at the Grand Boulevard in Sandestin, and we are enthusiastic about building on its success. Then, shortly after legislative session adjourns, we are gladly participating in the Key West Songwriter’s Festival, May 7–11. Celebrating its 19th year, it is the largest festival of its kind in the world, and we cannot wait to be a part of it. In the spirit of the men and women featured on the cover, I encourage you to optimize your potential as a leader in business and continue to help our industry maintain its number one status in Florida. Thank you for everything that you do!

— Carol B. Dover, FMP President and CEO of the Florida Restaurant and Lodging Association

Who’s Who On Our Cover Row 1: Monique Yeager, Dawn Sweeney, Kevin Spiedel, Jimmy Patronis, Dave Reid, Darryll Adams, Roger Amidon, Richard Gonzmart, Lino Maldonado, House Speaker Will Weatherford, Sheldon Suga Row 2: Maryann Ferenc, Jeff Smith, Candace Barnes, Joe Kadow, Jim Shirley, Bob Johnston, Gregg Nicklaus, Row 3: Emeril Lagassee, Will Seccombe, Tim Petrillo, Governor Rick Scott, FRLA Chairman James E. McManemon, Katherine Lugar, Senate President Don Gaetz, Don Fox, Keith Overton, Mark Johnston, John Horne Row 4: Bill Shumate, Zach Curry, Mary Rogers, Michael King, James Allen, Pam Avery, Carol B. Dover, John McReynolds Row 5: Eddie Nickell, Dan Enea, Chau Ngyuen, Andy Reiss, Phil Hickey, Nick Vojnovic, Bruce Craul, Gene Prescott Row 6: Nicole Di Pietro, Terry Prather, Erica Gordon, Beth Thibodaux, Kevin Lansberry, Doug Ridge, Julie Hilton, Brad Smith

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Stronger Voice, Greater Impact

Strength for the Industry In Engagement

t is truly a great honor to serve as your 2014 Chairman and to follow in the footsteps of so many admirable FRLA leaders who have served before me. The theme for this year is “Strength in Engagement.” My challenge to each and all of you is to become more engaged on behalf of our industry. I promise, as the 2014 Chairman, that I will put forth my full effort to provide you with the tools and resources you need to create a stronger voice and greater impact for Florida’s hotels, restaurants and industry suppliers. While we can anticipate, we do not know all that lies ahead, and the work ahead is never easy. Together, if we roll up our sleeves and collaborate on common interests, we can not only strengthen our voice and elevate our association in 2014, but position it on a well-defined path for the future. In November 2013, I met with Dan Murphy and FRLA's Regional Directors for a workshop with all of the FRLA chapter presidents to solicit feedback and suggest priorities—all in an effort to involve you in establishing our platform for this year. Finding no hesitation or shyness in sharing ideas, it became clear that there were reoccurring themes in the feedback I received. Your combined input has led to three major goals on my agenda as I take over this year’s chairmanship: Number One – Increase member participation and engagement. Hotelier Conrad Hilton once said, "Success seems to be connected with action. Successful people keep moving.” There are many issues impacting hoteliers and restaurateurs: bed tax expansion, travel and tourism, healthcare and labor, just to name a few. The Association’s leadership knows how important all of these issues are to you and your business, to your flow of customers, and your balance sheet. That is why it is crucial that our entire membership is more engaged and focuses on the issues most critical to our industry. As an organized, focused entity, our Association must, more frequently, get out and tell your story. We will let those in Tallahassee know what you do, who you

support, and what your impact is. An excellent way to do that is to attend Florida Tourism Day this year; another way is to contribute to FRLA PAC fund. Number Two – Grow membership. This can be accomplished through a partnership of you, our current members, seeking other industry professionals and offering personal invitations to join. It works! Had Keith Overton not asked me personally to become involved, I wouldn’t be here today. We must also continuously evaluate the needs of our members to ensure we provide and communicate relevant member benefits, programs and initiatives. Number Three – Ensure strong future leadership through education, development and succession planning. Talented future leadership comes from constantly recruiting strong professionals from our industry, from within vibrant chapters, effective committee chairpersons, and from engaged members. I challenge our executive board, committee chairpersons and chapter presidents to activate and engage our members through thoughtful planning, advanced preparation, and relevant programs that are effectively communicated to our membership. In order to ensure continued success, we must

James E. McManemon, Jr. recognize and leverage our strengths that have made FRLA the most influential trade association in Florida, counting among it 10,000 plus members. The hospitality and tourism industry represents a $71.8 billion industry, 23% of Florida’s economy, $4.3 billion in sales tax revenue, and over one million employees, making it Florida’s largest employer. So, in conclusion, let there be no doubt, the state of the hospitality industry is bright. Florida’s tourism industry proudly remains the state’s leading economic driver. In order to maintain this leadership role, it is vital that we band together as an industry to share our past successes as well as plan ahead for an ever changing future. My friends, the time is now.

– James E. McManemon

2014 Chairman of the Board Florida Restaurant and Lodging Association

Conference for Food Protection Comes to Florida Welcome Conference of Food Protection Attendees! We hope you find the meeting insightful and you enjoy all Central Florida has to offer! Florida is hosting the 2014 Biennial Meeting of the Conference of Food Protection (CFP) at the Buena Vista Palace in Lake Buena Vista, Florida, May 1 to 7, 2014. The Conference is a biennial gathering of industry, local, state and federal regulators, academia, professional organizations and consumers who meet to work on matters of food safety. The CFP is a valuable resource to all interested in the safety of our nation's food.

contents MARCH/APRIL 2014 • WWW.RESTAURANTANDLODGING.COM

5 A Few Moments with Katherine Lugar During the 2014 Winter Board Meeting, AH&LA President and CEO, Katherine Lugar had a few moments to spare to chat with FR&L Editor, Susie McKinley.

15 Exclusive Bar Co. Creates Any Atmosphere So you say you can build any theme and make it look like it’s been there for 100 years? Any sport theme in any time frame? Any cultural background such as an Irish Pub or an Italian theme based in the 1930’s which includes decorations and all the furniture and fixtures for under $125 per square foot? “Yes,” say the principals at The Exclusive Bar Company. Find out how.

16 FRLA Members Win Golden Spoon Awards For the last 40 years, Florida Trend magazine has named Golden Spoon fine dining award winners. This year FRLA members were among the winners in all categories of what are now the most highly-prized dining awards in Florida.

20 The Faces of Hospitality Meet the leaders of the most dynamic hospitality industry in the country and the people to watch this year. Read what they have to say about the economy, jobs, tourism and what's next.

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From the CEO Florida’s Hospitality Industry Vital to State’s Economy From the Chairman’s Desk Strength for the Industry in Engagement FRLA's 2014 Winter Board Meeting Photo Highlights and Recap Chefs That Sizzle Executive Chef John Minas, Florida Governor's Mansion Food for Thought Gulf’s Resources Must Belong to All of Us A La Carte Florida Expected to Post Growth Despite Sustained Challenges Movers & Shakers Gonzmart Awarded Fresh From Florida Century of Excellence Event Calendar 2014 FRLA Corporate Calendar of Events CEO Profile Mike Lester, CFE, The Melting Pot Restaurants, Inc. Supply Chain Multi-unit Foodservice Restaurant Segment and Purchasing Storm Preparedness Are You Storm-Ready? Top Trends 2014 Appetizers FRLA’s Educational Foundation Lodging Management Program Competition Political Action A Strong PAC is Vital to FRLA’s Success • Don Fox Membership 2014 Regional Directors’ Territories SafeStaff Food Manager Training & Testing Schedule F lo ri da R estau ra n t & Lo d g i n g A s so ciat i o n

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250+ State Associations

F Lo R I dA R estAu R A n t & Lo d g I n g A s so CI At I o n

A FEW MOMENTS WITH

Katherine Lugar

President and CEO of the American Hotel and Lodging Association

During the 2014 Winter Board Meeting, AH&LA President and CEO, Katherine Lugar had a few moments to spare to chat with FR&L Editor, Susie McKinley.

What is s the future of AH&LA? It is very clear. The future of the American Hotel and Lodging Association is - one powerful national association that allows the entire industry - brands, owners, management companies, our state associations, and independent hoteliers to speak with one voice, especially when it comes to advocacy in telling the powerful narrative of this industry.

What is trending in government in the next five years that we need to pay attention to? I can really put it into 3 buckets. First, are labor and workforce issues.

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Whether it is the emergence of living wage initiatives at the local level, where we need to be working hand and glove with our state associations in one strong national strategy, or whether it is backdoor regulation coming out of Washington, DC, workforce and labor issues remain at the front line for us. In addition, immigration reform and dealing with this very onerous new healthcare law will remain top priorities. The second bucket is distribution. We have to make sure we are playing with the online travel agencies on a level playing field when it comes to collecting and remitting tax. They are an important part of our distribution system. These are partnerships that we value tremendously, but we need to be playing by the same set of rules. I combine this. The third bucket is the promotion of travel and tourism and helping the government to be smarter in their

travel policies and plans. Obviously we support some major national initiatives to bring more international travelers to the United States. We are squarely behind those at a time when Congress is placing additional scrutiny during this very challenging economic time on how the government is spending their money in the travel sector. We want to make sure they are not just throwing the proverbial baby out with the bathwater but that we are helping them to be smarter and more efficient in the government travel space.

What can hoteliers do to make a difference in the legislative process? Engage. Engage. Engage. That is everything. Traditionally this industry has been very effective when there has been a crisis. They have rallied and come to Washington and told their story in a

powerful way when there is a crisis, but that is not the most effective way to play the game. We need a long-term presence, a powerful grass-roots mobilization. We need to make sure that federal lawmakers absolutely understand the tremendous narrative of this industry and not just our tremendous role in the economy. We need to tell the countless stories of job advancement and opportunity. When we tell those stories I believe it will change the dialogue about policy initiatives.

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F R L A W INTER B OARD MEETING 2 014

FRLA Hall of Fame Winner Gene Prescott, Chairman Jim McManemon and FRLA President–CEO Carol Dover enjoy a few minutes post awards ceremony.

Chau Nyguen, Pam Avery and John Horne enjoy a moment at the 2014 Winter Board Meeting.

Among those attending the FRLA Winter Board Meeting were (l to r) Sen. Rob Bradley, Don Fox (Firehouse Subs), Harry Price (Coca-Cola), Rep. Travis Cummings.

AH&LA President and CEO Katherine Lugar and Florida's Attorney General Pam Bondi were able to get together to discuss common issues.

Eric Potts and FRLA Hall of Fame Restaurateur of the Year, Bill Shumate.

VISIT FLORIDA CEO Will Seccomb and Andy Reiss, FRLA's Immediate Past Chairman.

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Joe Gill of Amelia Island CVB and Corky Bergamo, FRLA.

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F R L A W INTER B OARD MEETING 2 014

FRLA's 2014 Winter Board Meeting

he Florida Restaurant and Lodging Association's (FRLA) Winter Board Meeting kicked off with a fun BCS Tailgate Party and then went right to work the following morning. During the meeting the 2014 Executive Committee and industry leader award winners were announced at the annual Gala and Awards Dinner. FRLA congratulates its newly elected executive board and Hall of Fame award winners.

2014 Restaurateur Hall of Fame Award

The award was presented to Bill Shumate of Bella’s Italian Café in Tampa, Florida and Square 1 Burgers & Bar in various Tampa Bay locations, Sarasota and Fort Myers. 2014 Hotelier Hall of Fame Award

Pam Avery

Director 2014-16

Quorum Hotels, Tampa

The award was presented to Gene Prescott of the Biltmore Hotel in Coral Gables, Florida. 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 Sheraton Sand Key in Clearwater Beach, Florida.

Andrew Reiss

Immediate Past Chair

Andrew’s Downtown, Tallahassee

2014 Supplier of the Year Award

2014 FRLA Executive Committee James E. McManemon

Chairman

The Ritz-Carlton, Amelia Island

Don Fox

Vice-Chair

Firehouse Subs, Jacksonville

Gregg Nicklaus

Secretary-Treasurer

Sirata Beach Resort, St. Pete Beach

Lino Maldonado

New Director 2014-15

ResortQuest, Fort Walton Beach

Chau Nguyen

New Director 2014-15

Kobe Japanese Steakhouse

The award was presented to Herman Fernandez of Southern Wine & Spirits. 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.

The Ritz tailgate was a great time! Winter Park Fish Co. and Cravingz were among those providing the food.

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FRLA's Vanessa Vidacs and Alliah Sheta were cheering for FSU at the WBM's Tailgate at the Ritz!

F lo ri da R estau ra n t & Lo d g i n g

Executive Chef John Minas Executive Chef, Florida Governor's Mansion, Tallahassee John Minas assumed the role of Executive Chef in May 2011. Trained at the Culinary Institute of America, including a prestigious externship at the four-star restaurant 2941 in Falls Church, Virginia, Chef Minas is enthusiastic about food: “Passion for cooking flavorful and fresh foods is what drives young culinary enthusiasts like me every day. Cooking professionally and in our home has been an integral part of my family life since I can remember. My entire professional career has been devoted to furthering my knowledge of food, from nutritional cooking to classical methods. I owe my enthusiasm about all things culinary to my grandfather, father, and mother who are great role models for me.“ John grew up in Watertown, Massachusetts, and he has worked extensively in the northeast. He is especially excited to be living in the Sunshine State and is greatly honored by this special opportunity to create fine dishes for the Governor and First Lady of Florida and their guests.

Please explain what the role of Executive Chef for Florida Governor Rick Scott entails. My responsibilities as the Executive Chef of the Florida Governor’s Mansion entail coordinating seated or buffet breakfasts, buffet receptions, seated or buffet lunches, state dinners, events (i.e. Healthy Snacks for Children, Gardening 101) and the daily meals of the Governor and First Lady of the State of Florida.

What influences your cooking style? My upbringing in a middle-eastern family is the biggest influence in my cooking style. Growing up we always had Sunday dinners at my grandfather’s house, and I was always in the kitchen with him, watching him prepare meals. My mother prepared all the food in our house during the week and I never realized how much I had learned from her until I left the home and went to culinary school. My family is the reason I began my career as a chef.

Are you inspired by products produced, caught or grown in the Sunshine State? It would be crazy to say your location does not affect your cooking style. The mantra I keep dear to my heart is Simple, Fresh & Elegant. It even made its way into the title of the new mansion cookbook Viva la Florida; Simple, Fresh & Elegant Recipes from the

HotChef? Are You2014Considered Among Florida’s Hottest Chefs?

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John Minas

Florida Governor’s Mansion! Part of keeping your ingredients fresh is staying away from frozen products. We shop locally everyday when preparing meals, and it is a great part of our inspiration. I might go to a local farmers market and completely change a three-course menu based on some of the beautiful produce we have growing in our state. It is a blessing to be in the state of Florida and represent the Governor’s Mansion simply because of our vast products and wonderful seasons.

Please explain how you feature foods from Florida. When planning a menu, it is very simple to include our state's products by shopping locally. A big trend right now is to shop “local,” or within 100 miles of your location. I constantly am in conversation with vendors securing that a product is grown within our state. Fresh from Florida also does a great job in conveniently making sure to educate consumers on the locality of Floridian Agriculture by simply placing a sticker on the product.

Describe some of your most popular items which showcase Florida products. Being a Yankee, I’ve been told my Bradley’s cheese grits are some of the best anyone has ever had. The Paella La Florida features seafood from our state and was greatly received at our 500th Anniversary.

What is your “sizzle” – cuisine and food that are your signature or “specialties,” unique food presentations or ideas? During my tenure as the Executive Chef, I have learned and greatly developed several different diets and regional cuisines. We

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 estAu R A n 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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(continued from page 9) have enjoyed Pescetarian, vegan & Gluten Free. I’ve also cooked cuisine from the Asia’s, Middle East, France, Italy, Latin America and from all over the United States (especially southern)! I do plan on learning MicroGastronomy, which is a big trend these days involving science, but we will see how much that will make it into my daily meals.

What is your favorite dish which you created? My absolute favorite dish to eat would be lamb lollipops (medium rare) with a parsnip puree, roasted asparagus, walnut & mint pesto and a pomegranate beurre blanc. It is a delicate balance of flavors and really hits the spot if you enjoy lamb. I also must say I make a heck of a turkey sandwich!

FR&L has heard you once created a dish that “tastes like the state of Florida on a plate.” Please describe it for us. The dish we created was 100% Floridian and something we were very proud to serve in honor of our state. It is also a dish we included in our mansion cookbook, Viva La Florida:

Simple Fresh and Elegant Recipes. It is Florida Black Grouper Cheek, with avocado crème fraiche, spicy shrimp toast and papaya mango chutney.

How many official events do you provide food to at the Florida Governor’s Mansion? Every event held at the Florida Governor’s Mansion has food provided by myself and the kitchen staff.

affection. These qualities made me valuable in the front of the house when explaining my meals and greeting guests, to also being a pleasant chef to work with in the kitchen. My siblings drive me to be the biggest success I can possibly be so I can make them proud of their brother. Without a strong family bond, I would not be the chef I am today.

To what do you attribute your success? My family is my greatest inspiration and strength. My Father instilled old school values and a strong business sense which translates to my work ethic. This is what has driven me to the reach the success I have achieved thus far. My Grandfather gave me the passion for cooking which began my career, and his passing is what inspired me to pursue this trade. My Mother taught me family values, love and

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F Lo R I dA R estAu R A n t & Lo d g I n g A s so CI At I o n

FOOD FOR THOUGHT

Chairman

James E. McManemon, Jr. The Ritz-Carlton, Amelia Island VICE-CHAIR

Don Fox

Firehouse Subs, Jacksonville Secretary-Treasurer

Gulf’s Resources Must Belong To All of Us

Gregg Nicklaus

Sirata Beach Resort, St. Pete Beach Directors

Lino Maldonado

ResortQuest, Fort Walton Beach

Chau Nguyen

Kobe Japanese Steakhouse

Pam Avery

Quorum Hotels, Tampa Immediate Past Chair

Andrew Reiss

Andrew’s Downtown, Tallahassee 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

Publisher’s Address 1334 Timberlane Rd. Tallahassee, FL 32312 850/545-1362 Fax: 850/907-8245

Ad Rates and Submission Guidelines at www.RestaurantAndLodging.com Florida Restaurant & Lodging magazine (USPS 002-629; ISSN 104403640) is published bi-monthly. FRLA Members receive this publication as part of their membership dues. Non-members receive it as a marketing and promotion effort to inform the Florida foodservice and lodging industry of efforts made on its behalf by FRLA. Printing and mailing services: Boyd Brothers Printing, Inc., Panama City, FL. Address changes may be sent to: FRLA, PO Box 1779, Tallahassee, FL 32302 or via email to susana@frla.org. Subscription address changes (digiww w.Res t au ra natt A nd Lodgi ng.com tal or US Mail, can be made www.RestaurantAndLodging.com, and click the Manage Subscription tab.

By Carol B. Dover

lorida’s seafood industry and sportfishing are each important to the state’s heritage and economy. They contribute billions of dollars in economic activity and sustain tens of thousands of jobs. We should not have to choose one at the expense of the other. Next month, the Gulf of Mexico Fishery Management Council may do just that. “Amendment 28” proposes to change how the total red snapper catch, an important regional fish, is allocated between commercial and recreational fishermen. Florida’s small commercial fishing businesses — with their suppliers, and restaurants and grocers that sell their fish — may get the short end of the fishing pole. Taking fish from the commercial fishery hurts more than fishermen. Local seafood is critically important to local diners and visitors alike. The National Restaurant Association lists locally sourced seafood as the top menu trend for the past four years. That’s why we’ve joined a coalition of fishermen, chefs, restaurant owners and conservationists to urge that the Gulf Council reject these unfair proposals. Most of Florida’s commercial fishing businesses meeting the growing demand for Gulf seafood to restaurants, retail stores and their patrons are small, family-owned operators with a handful of employees. They share allocation of Gulf fish with the recreational sector — individual fishermen, and the charter captains and guides they hire. For red snapper, the split is about 50/50. The last decade saw dramatic improvement in the commercial fishery — a change sorely needed. The snapper fishery was crashing, and management techniques were harmful to businesses and not particularly helpful to the snapper stock. The most common tactic was to shorten the fishing season — frustrating commercial and recreational fishermen equally. Ever-shortening seasons force fishermen onto

Carol B. Dover the water in bad weather and unsafe conditions. Fortunately, the commercial fishery has changed. We have more flexibility, and “derbystyle” seasons are gone. The Gulf red snapper population is healthy and recovering. Recreational fishermen, on the other hand, continue suffering the same old approaches. Folks planning a family fishing vacation for Gulf snapper must target a small window in the summer — at the height of tourism season. While seasons decrease, frustration with outdated regulation increases. Unfortunately, Amendment 28 offers little to alleviate shorter seasons. Even folks pushing the change admit that. We want the council to focus on real solutions, not shortsighted schemes that hurt seafood providers and consumers. It is senseless to punish progress and stifle increased local seafood demand, yet the proposals before the council create that result. Recent were the days when we lacked enough local grouper and snapper for our menus, and we can’t go back there. Amendment 28 creates no long-term positive impact. It will damage Florida’s critical seafood industry in the near term. Serious stakeholders offering real solutions could help the council improve recreational fishing access without penalizing small employers and seafood consumers. We urge the council to reject Amendment 28 and to identify reforms that keep our coastal economy strong and seafood accessible to everyone.

— Carol B. Dover, FMP President and CEO of the Florida Restaurant and Lodging Association

F lo ri da R estau ra n t & Lo d g i n g

a L a c a rt e

Melting Pot Raises $766K for St. Jude

vary slightly by industry segment, and include food costs, labor costs, and the economy.

The Melting Pot Restaurants, Inc., raised $766,359 for St. Jude Research Hospital in their 2014 Thanks and Giving Campaign. These monies will be donated to the Hospital. Since 2003, The Melting Pot has donated more than $8 million dollars to St. Jude. Bravo!

For more information about the NRA’s 2014 Restaurant Industry Forecast, visit www.restaurant. org/forecast.

Florida Restaurants Expected to Post Growth Despite Sustained Challenges FMI’s Nickell Places 2nd on Cutthroat

shley Nickell, Chef de Cuisine of FMI Restaurant Group recently participated in Cutthroat Kitchen, a Food Network Television Show. During the Show, Ashley competed against several Chefs and ended up coming in second place! Congratulations!!!

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The restaurant industry in Florida is expected to post 4.5% sales growth in 2014 to reach $34,695,955, according to the National Restaurant Association’s (NRA) 2014 Restaurant Industry Forecast. Florida restaurants will employ 899,000 this year, and create an additional 134,600 jobs in the next decade. “We take great pride in Florida’s restaurant industry, which under Governor Rick Scott's leadership and pro-business initiatives is continuing to expand its workforce and in turn, spark economic growth in our state,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association.

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The Florida Restaurant and Lodging Association Develops Public-Private Partnership with Florida Dept of Corrections The Florida Restaurant and Lodging Association (FRLA) is proud to announce a new partnership with the Florida Department of Corrections (DOC). The collaboration is designed to help save taxpayer dollars through the donations of reusable inventory, such as bed sheets, pillowcases and washcloths to prisons across the state. “FRLA members are stepping up to the plate by voluntarily contributing the necessary resources that allow our state prisons to function properly,” said Carol Dover, President and CEO of FRLA. “We believe by providing these materials, it will not only save taxpayer dollars, it will allow the DOC to allocate those dollars toward public safety initiatives.”

“This industry forecast indicates that the Sunshine State’s foodservice industry is among the top in the nation, creating more employment opportunities for Florida families and multiplying choices for consumers across the state.” For more information, visit us online or call us today!

FRLA Members Donate Reusable Inventory to Florida Corrections

While the restaurant industry is expected to grow in 2014, operators will continue to face a range of challenges. The top challenges cited by restaurateurs

“The Department values its partnership with the FRLA and appreciates the generosity of its members,” said DOC Secretary Crews. “The donations of these items help us stay focused on cost avoidance initiatives and efficiencies that result in significant savings to Florida

F Lo R I dA R estAu R A n t & Lo d g I n g A s so CI At I o n

families, and serve as a prime example of Governor Rick Scott’s leadership in encouraging public-private initiatives. We are enthusiastic about the growth of this program and look forward to working with FRLA members.” The Florida Department of Corrections is the third largest state prison system in the country with a budget of $2.4 billion, just over 100,000 inmates incarcerated and another 115,000 offenders on active community supervision. To launch the partnership, FRLA’s 2014 Chairman of the Board and General Manager of The Ritz-Carlton, Amelia Island, James E. McManemon, made the first donation. The 5-star hotel gave more than 1,000 Euro Pillows, 2,500 pillow cases and 100 blankets to the Department. McManemon said “We are proud to kick off this partnership between the Florida Restaurant and Lodging Association and the Florida Department of Corrections. As leaders in the hospitality industry, we have the ability to collect reusable resources at our member properties across the state and coordinate with local DOC facilities for pick up. This is only the beginning and we look forward to a successful and long term venture.” Additionally, the Sirata Beach Resort in St. Pete made a donation to the brand new program. The owner of the property and FRLA’s 2014 Secretary-Treasurer, Gregg Nicklaus, helped assemble a collection of chairs, cases of soap, shower gels, radios and a variety of other materials. FRLA encourages its members across the state to contribute to the programs continued success. w w w.Res t au ra n t A nd Lodgi ng.com

DBPR Recognizes Florida Students for Artwork Published in Children’s eBook DBPR held a statewide art contest for Florida students in second to fifth grade. The art contest challenged students to explore their dreams and illustrate what they want to be when they grow up. Hundreds of Florida students entered the statewide art contest, and the DBPR Children’s eBook, “Follow Your Dreams in Florida, You Can Be Anything You Want to be!” is a collection exemplifying the winning students’ artwork. This eBook explores many of the careers young Floridians dream of pursuing, including professions and businesses regulated by DBPR. “On a daily basis I am communicating with licensees to better understand what we can do as a state agency to help to make them successful and one day the idea came to me

them to real life professionals that we also need to reach out In Florida, you could and start business owners who are to Florida’s future generation your own business. licensedYou by DBPR.” of professionals andvery business could open a bakery, an The Children’s eBook, “Follow owners,” said Ken Lawson, auto “This repair shop orYour a real Dreams in Florida, You Can Secretary of DBPR. estate company that helps You Want to be!” is Be Anything children’s book has created people buy new homes. You available for free PDF and iTunes an opportunity for us to teach could be the boss! download on the DBPR Kids’ children to explore their dreams Corner at www.myfloridalicense. of what they want to be when they grow up, but also to expose com/kids or in the iBookstore.

All proceeds benefitted Five Star Veterans Center

Applebee’s Celebrates Re-Opening of Jacksonville’s First Newly Remodeled Community-Themed Restaurant Doherty Enterprises, Inc., one of the largest casual dining restaurant franchisees in the U.S., celebrated the roll-out of its new community-themed design at an Applebee's in Jacksonville. This is the first of six Jacksonville locations to feature the concept, highlighting photos of eight local schools, sports teams, non-profit organizations and first responders as part of its wall décor. The ceremonial ribbon cutting and community event raised more than $1,600 for the Five Star Veterans Center, a local non-profit dedicated to assisting veterans in the Jacksonville community secure housing and employment. Doherty Enterprises plans to remodel 38 Applebee’s restaurants throughout Northern Florida and Georgia over the next 15 months, with each re-opening benefitting a neighborhood non-profit. F lo ri da R estau ra n t & Lo d g i n g

MOV ERS & SHAKERS

2014

worked as Executive Director of The Girl Choir of South Florida where she facilitated the creation of a strategic plan for future sustainability. She has also built relationships with corporate and community leaders while serving as Mayor for the City of Oakland Park and was awarded “2013 Culinary Hero” after successfully promoting the creation of City Culinary District.

Calendar of Corporate Events

including NRA & AH&LA EventsFor more information: www.frla.org/events

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 July 29-30 – Hilton Tampa Downtown 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

Former Florida Governor Bob Martinez was on hand when Richard Gonzmart received the Century of Excellence award from Commissioner Adam Putnam.

Columbia’s Gonzmart Awarded Fresh From Florida Century of Excellence

ommissioner of Agriculture Adam H. Putnam recently presented the “Fresh From Florida Century of Excellence” Award to Richard Gonzmart, a fourth generation family member operating the legendary Columbia Restaurant – Florida’s oldest restaurant – in Ybor City. The Columbia Restaurant received the award from the Florida Department of Agriculture and Consumer Services for more than 100 years of stewardship and promotion of Florida’s agricultural and seafood products. Founded in 1905 by Cuban immigrants, the Columbia Restaurant is the oldest continually operated restaurant in Florida, one of the oldest Spanish restaurants in the United States and one of the largest Spanish restaurants in the world, taking up an entire city block. Former Governor Bob Martinez joined Commissioner Putnam in recognizing the Columbia Restaurant and paid tribute to the Hernandez-Gonzmart family.

Yeager Promoted

Monique Yeager has recently been appointed as Vice President of Marketing of Altamonte Springsbased Tijuana Flats. 14 M A RCH /A PR I L

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FRLA Member wins 2014 AH&LA Stars of the Industry Award! Congratulations to 2014 AH&LA Stars of the Industry Winner, Outstanding General Manager of the Year, Large Property, Doug Ridge, General Manager, Orlando World Center Marriott Orlando, FL The awards will be presented at the Stars of the Industry Awards Breakfast in Washington, DC at the JW Marriott, on April 1, 2014.

Sallee is New Broward Chapter Director FRLA is proud to announce Anne Sallee will help lead the team in Broward County. As the Broward Chapter Director, Sallee will help support members, mobilize operations and bolster ongoing communications between FRLA headquarters and local offices. She will join FRLA’s four current regional directors and two regional managers that represent more than 20 chapters across the state. Sallee joins the FRLA team with more than a decade of success in government relations, advocacy, fund-raising, marketing, and event planning. A graduate of Boston University, Sallee most recently

Miles Media's Boll Selected HSMAI's Top 25 Minds Cudos to Ursula Boll, President of Miles Media Group's Hospitality Division was selected as one of the “Top 25 Most Extraordinary Minds in Sales & Marketing” for 2013 by the Hospitality Sales and Marketing Association International (HSMAI). The eleventh annual list recognizes the “best of the best” in the hospitality, travel and tourism industries. F lo ri da R estau ra n t & Lo d g i n g A s so ciat i o n

Irish Pub? Chinese Beer Garden? American Roadside Bar? Exclusive Bar Company creates any atmosphere to enhance your customer’s experience

o you say you can build any theme and make it look like it’s been there for 100 years? Any sport theme in any time frame? Any cultural background such as an Irish Pub, a Chinese Beer Garden, an American roadside bar and grill or an Italian theme based in the 1930’s which includes decorations and all the furniture and fixtures for under $125 per square foot? “Yes,” say the principals at The Exclusive Bar Company. And why not, after all, they do have experience considering they have built over 1,200 bars and/or restaurants throughout Europe, including Spain, France, Italy, Portugal and Romania. They are the leaders in Europe and now branching into the United States. “The attention to detail is astonishing” said the manager of the 7,500 square foot bar –The Lucky Clover – located in Miami which w w w.Res t au ra n t A nd Lodgi ng.com

has been decorated by TEBC. Carmine Borreli adds, “Everything from genuine pictures and custom made signs on the walls, to the custom printed table tops and chairs throughout the bar. We actually have canoes hanging from the ceiling and statutes of carved angels surrounding our bar. Who does this, maybe Disney World?” Upon completion, the themes created by The Exclusive Bar Company transport you into a different world. “The objective is to enhance your experience” says creative director Angel Bautista. “The spaces are warm, inviting and not intimidating. As a matter of fact, over 85% of the businesses we have created since 1989 are still open for business and we believe it is for this reason.” The company has over 6,000 proprietary images which they use to decorate the walls or stamp table tops and ceiling panels. It also owns over 1,000 proprietary molds

including angels, mascots, antique clocks, sports equipment and just about any relic to help them create the desired theme. “We have a medium-sized van they (TEBC) custom designed and placed inside my restaurant which acts as a bar”, said Ivan Piñel, owner of Honey Don’t Cry in Zaragoza Spain. “People love to order out of this bar.” Basically the company includes all aspects of the finishes after the rough work has been completed. Their packages include flooring, decorative ceiling panels, bar tops, bar cabinetry, decorative bar fronts, decorations throughout the bar, decorative lighting and chandeliers, tables, seating (stools at bars as well) and even the façade finish with its decorations. “In order to provide a full experience to the space, we offer a full decorative package so clients do not have to outsource items separately”, says Henry Sanchez, General Manager

for the group. The company’s vision is to expand globally manufacturing and developing themes for restaurants, lounges and nightclubs for the entertainment industry. It was founded in Spain in 1989 by Angel Bautista who has created over 50 different themes and continues to do so today with over 80 themes created. Additionally, Angel has created over 10 successful franchises throughout Europe. The company started in a 400 square foot space and today, 24 years later, has four factories located in Murcia and Zaragoza bolstering 72,000 square feet. The company now has plans to open a fifth factory in Miami, FL in order to service the US market. The company’s web site (www. theexclusivebarcompany.com) illustrates many of the different themes available as well as testimonials of their work.

F lo ri da R estau ra n t & Lo d g i n g

Parkshore Grill

Cafe Boulud Firefly

Taverna

FRLA Members Win Golden Spoons! 16â&#x20AC;&#x201A; M A RCH /A PR I L

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F lo ri da R estau ra n t & Lo d g i n g A s so ciat i o n

or the last 40 years, Florida Trend, has named Golden Spoon fine dining award winners, and this year FRLA members were winners in all of the categories. The Golden Spoon awards began years ago as a guide to business travelers. It is now one of the most highlyprized awards given in the state of Florida. The criteria for the award includes not only awesome food, but also excellent customer service and an enjoyable ambiance. To win a “classic” Golden Spoon, Florida Trend is looking at these qualities, and an operation should be in business for more than three years to demonstrate the w w w.Res t au ra n t A nd Lodgi ng.com

“longevity” of the establishment. Florida Trend editors determine winners of all Golden Spoon awards. The awards are comprised of the “Classic” Golden Spoons, plus the “Hall of Fame,” “Best New Restaurant,” and “Best Brands.” To be eligible for the “Hall of Fame”, restaurants must have a history of winning the “Classic” Golden Spoon award. To win a “Best New Restaurant” award, an operation is in business for less than two years and must be unique and may be any format. A “Best Brand” notes brands that have all of the components of the “Classic” Golden Spoon, and is a brand. F lo ri da R estau ra n t & Lo d g i n g

Luma on Park

Great Outdoors Café

Louie's on Park

Louie's Modern 18 M A RCH /A PR I L

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Taverna

QUICK CASUAL LUNCH Coming Fall 201 F lo ri da R estau ra n t & Lo d g i n g A s so ciat i o n

FRLA MEMBER GOLDEN SPOON AWARD WINNERS! Caretta on the Gulf, Clearwater Beach Cuvee Bistro, Destin 3030 Ocean, Ft. Lauderdale Great Outdoors Café, High Springs Salt Rock Grill, Indian Shores Blue Bamboo, Jacksonville Taverna Restaurant, Jacksonville Louie’s Backyard, Key West Pattigeorge’s, Key West Hakkasan, Miami Beach Setai Grill, Miami Beach Turtle Club, Naples Spanish River Grill, New Smyrna Beach K Restaurant, Orlando Cafe Boulud, Palm Beach Firefly, Panama City Beach 3800 Ocean, Riviera Beach Fish Out of Water, Santa Rosa Beach Derek’s Culinary Casual, Libby’s Cafe + Bar, Sarasota Parkshore Grill, St. Petersburg Luma on Park, Winter Park Bull & Bear, Orlando Food Glorious Food, Tallahassee La Cuisine Restaurant, Ocala The Ravenous Pig, Winter Park Red Fish Grill, Coral Gables BEST BRANDS: Bice, Miami, Naples, Orlando, Palm Beach Brio, Boca Raton, Hallandale Beach, Jacksonville, Naples, Orlando, Palm Beach Gardens, Pembroke Pines, Tampa, Winter Park Capital Grille, Boca Raton, Fort Lauderdale, Jacksonville, Miami, Naples, Orlando, Palm Beach Gardens, Tampa Carmel Cafe & Wine Bar, Clearwater, Sarasota, Tampa, Winter Park Fleming’s Prime Steakhouse, Coral Gables, Naples, Orlando, Sandestin, Sarasota, Tampa, Winter Park Houston’s Restaurant, Boca Raton, Coral Gables, North Miami Beach, Pompano Beach, Winter Park The Oceanaire Seafood Room, Orlando, Miami Ocean Prime, Orlando, Tampa Roy’s Restaurant, Bonita Springs, Jacksonville Beach, Naples, Orlando, Sarasota, Tampa Salt Life Food Shack, Coral Springs, Jacksonville Beach, St. Augustine Seasons 52, Altamonte Springs, Boca Raton, Coral Gables, Fort Lauderdale, Jacksonville, Naples, Orlando, Palm Beach Gardens, Tampa Shula’s 347 Grill, Coral Gables, Lake Mary, Tallahassee

La Cuisine

HALL OF FAME: Salt, Amelia Island Arturo’s Ristorante Italiano, Boca Raton Cafe Ponte, Clearwater Ortanique on the Mile, Coral Gables Palme d’Or, Coral Gables Beach Bistro, Holmes Beach Marker 32, Jacksonville Beach Cioppino, Key Biscayne Euphemia Haye Restaurant, Longboat Key Azul, Miami Joe’s Stone Crab Restaurant, Miami Beach The Grill, Naples Four Seasons Resort, Palm Beach Cafe L’Europe, Palm Beach Captain Anderson’s Restaurant, Panama City Beach McGuire’s Irish Pub, Pensacola Jackson’s, Pensacola Michael’s On East, Sarasota Bud & Alleys, Seaside 95 Cordova, St. Augustine Maritana Grille, St. Pete Beach Marchand’s Grill, St. Petersburg Cypress Restaurant, Tallahassee Columbia Restaurant, Tampa Bern’s Steak House, Tampa Mise en Place, Tampa California Grill, Lake Buena vista Victoria & Albert’s, Lake Buena vista BEST NEW: Black Sheep Restaurant, Jacksonville Front Porch, Tallahassee Alchemy, Tallahassee HMF at the Breakers, Palm Beach Anise Global Gastrobar, Louie’s Modern, Sarasota

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

F Lo R I dA R estAu R A n t & Lo d g I n g

This edition of the Florida Restaurant and Lodging Magazine features our 2014 FRLA Faces of Hospitality. They are Florida’s leaders that represent the most dynamic hospitality industry in the country and are the people to watch this year. We have also included lawmakers that are influential decision-makers for our industry’s business climate. To complement this feature, we asked many of these leaders several questions about FRLA, in particular: what is most valuable about membership in FRLA, what should hospitality leadership employ to reach the Governor’s goal of 100 million visitors to Florida, and what is the “state” of the industry. We have provided to readers some of their thoughts.

Darryll Adams

Pam Avery

Hotel Manager, The Ritz-Carlton, Amelia Island

“It’s just a wonderful group with so many resources and so many benefits, and it’s just a great group of people to be a part of.”

Roger Amidon General Manager, Palm Beach Marriott Singer Island Beach Resort and Spa

“The network of available resources that is just a phone call or click through the website. In addition, being a member of an association such as FRLA and being able to work through challenges that may impact our business such as protecting uses of bed tax revenues.”

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Zach Curry

General Manager, Quorum Hotels & Resorts, Tampa

General Manager, Tampa Airport Marriott

“I think the state of Florida’s hospitality is very good and the future looks bright. Our hotel has remained very busy with constant business travelers but we are also seeing more vacationers that are of every age and income level. Florida has become a hip place to visit with interesting restaurants, hotels and attractions.”

“As a member of the FRLA I am able to connect and build relationships at the local and state level. Our combined voices join together to ensure the tourism industry remains at the front of the line when legislation is being considered. Being a member and an active participant gets you a seat at the table and your voice heard.”

Bruce Craul

Dan Enea

Chief Operating Officer, Legendary, Inc.

“Our business is strong and can continue to grow. There are only two kinds of people out there: those that have visited Florida and can’t wait to come back and those that have not been here yet and are trying to figure out how to get here. With a united voice and a united passion about where we live, we will continue to grow way beyond our expectations.”

President and CEO, Sunshine Restaurant Partners

“Our membership in the FRLA allows us to stay current on the issues which are most likely to affect our business. Which, in turn, gives us time to prepare for possible changes to our business model, and in most cases enough lead time to create strategies to mitigate possible negative impact to our business.”

F lo ri da R estau ra n t & Lo d g i n g A s so ciat i o n

Maryann Ferenc Owner, Mise en Place, Inc.

“Connection – it is important to stay connected to others and other aspects of our industry. The FRLA provides a smart and insightful way to stay connected.”

Don Fox CEO, Firehouse of America, LLC

“Florida’s restaurant and lodging industries are as diverse and robust as any state in the nation. It is our great operator community that has made this so, and as a member of the FRLA, you have access to people who have built incredibly successful businesses. The learning you can achieve from networking with them is priceless. With every day that passes, you are either learning and improving, or remaining stagnant and declining. Being an active member of the FRLA helps ensure the former, and avoids the latter.”

Don Gaetz President, The Florida Senate

“So much of Florida’s economy is based on tourism, and the success of our tourism industry is inextricably linked to the skill of those who operate and manage our vibrant, world-class hospitality industry. In Tallahassee, our goal is to maintain a stable, pro-growth, low tax and limited-regulation business climate that minimizes government interference and provides privatew w w.Res t au ra n t A nd Lodgi ng.com

sector job creators the confidence to start, build, and grow the businesses that allow Florida’s hospitality industry to thrive in a global economy.”

Erica Gordon Director of Government Affairs, Hilton Worldwide

“Governor Rick Scott has set a benchmark of attracting 100 million visitors to Florida in 2014, and with FRLA’s leadership we can help achieve that goal. Facilitating travel, lowering taxes, and promoting all that the Sunshine State has to offer will create thousands of new jobs and stimulate Florida’s economy.”

Julie Hilton Vice President, Holiday Inn Resort Paradise Found, Panama City Beach

“The stellar lobbying team of the FRLA keeps our industry in good stead with government and its members aware of political issues affecting our businesses - these are invaluable benefits of FRLA membership. Also, the industry educational opportunities and relationships among members are important benefits of being an FRLA member.”

John Horne President, Anna Maria Oyster Bar, Anna Maria Island

“Not only does the FRLA offer extensive education and training for every facet of the food and service industry, but it also serves as a platform where restaurateurs and

hoteliers have a voice, working hand in hand with Florida politicians, to protect the hospitality industry.”

Mark Johnston President and Chief Concept Officer, Front Burner Brands and President Burger 21

“I appreciate that FRLA supports and promotes Florida restaurateurs while also keeping us informed of issues facing the restaurant industry in Florida. FRLA also provides a great forum to network and exchange ideas with others in the industry.”

Peter Kacheris Managing Director, Waldorf Astoria Orlando

“I consider my membership to FRLA valuable for many reasons but the primary reason is FRLA’s ability to lobby effectively on behalf of hospitality issues in the State of Florida.”

Joe Kadow Senior Vice President, OSI Restaurant Partners, Inc.

“I find the most value in FRLA’s government relations work and advocacy for our industry – one of the most effective state restaurant associations in the nation. As the impact of government on our business continues to grow, FRLA’s role becomes more important than ever.”

F lo ri da R estau ra n t & Lo d g i n g

FACES OF HOSPITA L IT Y

Michael King Managing Director, Eau Palm Beach

“It is certainly encouraging that Governor Rick Scott and the Florida Legislature embrace tourism marketing and have set some pretty lofty goals for next year. We, the hospitality leadership, must continue to work through FRLA to have marketing dollars allocated to sustain the goals we have for the state, while addressing the key issues that affect our industry.”

Lino Maldonado Vice President, Operations, Wyndham Vacation Rentals

“Overall I believe that our industry is in the strongest position that we have been in for quite some time. We are fortunate to have a Governor and Legislature who not only understand the important role that our industry plays in the creation of jobs and tax revenue to the Florida economy, but also backs up that support with funding for VISIT FLORIDA at the required levels to keep the economy moving forward.”

James E. McManemon 2014 FRLA Chairman of the Board / General Manager, The Ritz Carlton, Amelia Island

“Let there be no doubt, the state of the hospitality industry is bright. Florida’s tourism industry proudly 22 M A RCH /A PR I L

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remains the state’s leading economic driver. In order to maintain this leadership role, it is vital that we band together as an industry to share our past successes as well as plan ahead for an ever-changing future.”

John McReynolds Senior Vice President External Affairs, Universal Orlando

“FRLA membership is important for so many reasons: governmental relations and solidarity with industry groups thereby emphasizing the positive economic engine the industry is to the state, networking opportunities, notification and assistance on issues of great importance such as awareness of food safety and alcohol compliance issues, and the protection of tourist development taxes etc. FRLA is a presence that can’t be overlooked by the Legislature; it is great to work with this group when necessary to protect Florida’s hospitality industry.”

Chau Nguyen President and Chief Executive Officer, Kobe Japanese Steakhouse

“I have been a member of the FRLA for over 20 years, and through the years I have met many successful hospitality operators that have helped me grow my business. On top of that, the FRLA helps me to keep abreast of issues and navigate through regulation and legislative matters.”

Eddie Nickell Owner / Operator, Funky Monkey Wine Company, Orlando

“We find the FRLA extremely valuable because of the resources they provide such as our alcohol and ServeSafe training. We also feel comfortable knowing the leadership in Tallahassee has our best interest at heart. We also love the chapter meetings and networking events, and we use our allied partners whenever possible.”

Tim Petrillo President, The Restaurant People

“I find a huge value in being part of the FRLA by staying connected with issues that could have a dramatic impact on our industry and our business. Being informed is the best way to stay ahead of issues that could have a long term effect on our company.”

Terry Prather President, SeaWorld Orlando

“The state of Florida’s hospitality industry is strong because we have great PEOPLE, great PRODUCT, and great PUBLIC support from our elected leaders!”

David Reid Executive Vice President of Operations, Miller’s Ale House F lo ri da R estau ra n t & Lo d g i n g A s so ciat i o n

“Business is tough. It’s nice to know that the FRLA is watching your back! The FRLA does a great job in representing our industry and works hard fighting the important battles that will help our businesses. The FRLA is committed to representing and protecting the industry’s best interest. By joining the FRLA you become a part of one of the most powerful trade associations in the state.”

Andrew Reiss Owner / Operator, Andrews Capital Grill and Bar, Andrews 228, FRLA Immediate Past President

“The most valuable part of my membership in FRLA is the connection. Connecting to our industry, and seeing beyond the four walls of my business. Connecting to the FRLA Government Relations team; it’s so easy to stay tuned in. Connecting to the FRLA Membership Services - training, marketing, insurance - are all services I’ve taken advantage of. Connecting to the people and meeting FRLA members from all over Florida as well as getting to know the wonderful staff of the Florida Restaurant and Lodging Association.”

Louis Robbins Managing Director, Nickelodeon Suites Resort

“I am so proud of FRLA and what our members contribute to our state. FRLA has our back and keeps us all aware of important legislation especially in areas that will put our businesses at risk. In order for our industry to be w w w.Res t au ra n t A nd Lodgi ng.com

“From my perspective, there are five keys to reaching the 100 million visitor mark: Will Seccombe President and CEO VISIT FLORIDA

The Best Tourism Product in the World – No place in the world offers the tourism product that is found in Florida. Period. The continued public and private investment in this product will ensure that our hotels, attractions, resorts, beaches and travel infrastructure remain the best in the world. Visionary Public Sector Leadership – The State of Florida is fortunate to have a Governor, a Cabinet and a Legislature that recognize our industry’s role in strengthening the Florida economy and creating jobs for Floridians. The Governor’s challenge to the industry to reach 100 million visitors, the support for competitive funding levels for VISIT FLORIDA and pro-tourism policies are the catalyst for a dynamic tourism industry. Passionate Private Sector Leadership – I am thankful for the passionate and engaged private sector leadership on VISIT FLORIDA’s Board of Directors and Committees. Your commitment of time, energy and expertise to guide VISIT FLORIDA’s marketing efforts ensures that we create real value for the industry and maximize the impact of every dollar spent. 1,089,000 Driven Hospitality Employees – We all know that every 85 visitors create or support one Florida job. I believe that the 1,089,000 Floridians who provide exceptional experiences to our guests every day, and who create a culture of hospitality in the Sunshine State, are our true competitive advantage. Innovation – Florida continues to set the bar in tourism promotion. Every year, we see innovative marketing from Florida hotels, resorts, attractions, cruise lines and destinations across the state. Destination marketing works and it is working at VISIT FLORIDA where we have been able to consistently deliver a substantial return on the state’s investment in tourism marketing.”

F lo ri da R estau ra n t & Lo d g i n g

FACES OF HOSPITA L IT Y

strong and to keep contributing to the economic impact of our industry in Florida, FRLA gives us the support and awareness to make the right decisions and to vote for candidates that understand the importance of tourism and hospitality. Thanks to FRLA for keeping us all posted on the latest in legislation and for helping to grow the visitors to the Sunshine State.”

Will Seccombe President and Chief Operating Officer, VISIT FLORIDA

“The Florida tourism industry has a tremendous amount of momentum and, if we continue to focus on building on that momentum, I have no doubt that we will establish Florida as the No. 1 travel destination in the world and will meet Governor Scott’s challenge of hosting 100 million visitors along the way.”

Jim Shirley Chef and Owner of the Great Southern Restaurant Group, Inc.

“It’s actually a trifecta: 1) I can calculate every year how much money my business has saved each year because the FRLA has helped stop misguided legislation. 2) The benefits of interaction with the top professionals in our field-this includes our allied industries. 3) The savings in required training that you receive will pay for the membership!”

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Bill Shumate FRLA 2014 Hall of Fame, Restaurateur of the Year, VP, Square 1 Burgers and co-owner, Bella’s Italian Café

“I try to do anything I can to help the association, which would mean going to Washington, going to Tallahassee. We get a lot accomplished when we go talk to legislators, whether it is state or federal, they give you a good reception, we tell what we have to tell and we of course are very sincere about it, because it’s our bread and butter and it’s important to us and they know it’s important to us.”

Brad Smith CEO and Executive Vice President, Romacorp, Inc.

“Membership brings value to our organization in several ways. For smaller companies, it is imperative that we have an industry force, such as FRLA, representing our issues and initiatives in government. Additionally, the networking with our peers and learning best practices in the industry is paramount – it helps us operate better and more profitable businesses.”

Jeff Smith Executive Vice President, Outback Steakhouse, Incorporated “Membership in FRLA provides a number of benefits, but I’m especially proud of the work underway with the ProStart program. ProStart provides our next generation of

restaurateurs with a preview into our dynamic industry through training, mentoring and creating awareness for a solid pathway to personal success. Whether you support the program by mentoring or hiring ProStart graduates or ensuring the program is fully funded, I hope we all continue working together to ensure ProStart is positioned for long-term success.”

Sheldon Suga Regional Managing Director, Hawks Cay

“I consider FRLA to be the strongest association lobbying for the hospitality industry. They truly understand the needs and challenges at local, state and national levels and their focus is on protecting our industry from issues that face businesses like the one I represent. In addition, being a member allows me to network with colleagues throughout the state.”

Beth Thibodaux Manager of State & Local Government Relations, Darden Restaurants, Incorporated

“I believe our industry is strong, led by leaders who continue to proactively market Florida and all of our assets - other states would love to have a fraction of our tourism and convention business. Also, the Governor has done a wonderful job in continuing to promote all Florida has to offer from both an economic development perspective and through his strong support of tourism efforts. These combined have residual positive effects on our industry as a whole.” F lo ri da R estau ra n t & Lo d g i n g A s so ciat i o n

Nick Vojnovic President, Little Greek Franchise Development

“I have found FRLA staff to be invaluable partners in helping me run my business. Geoff Leubkemann and Richard Turner have been key in helping me get Little Greek restaurants open and of tremendous assistance in dealing with various state agencies.”

Will Weatherford Speaker of the House, Florida House of Representatives

“Florida’s hospitality and tourism industry provides jobs to thousands of families across Florida and attracts visitors from across the world. As lawmakers, it is essential to our economy that we help support the industry’s continued success.”

Monique Yeager VP of Marketing, Tijuana Flats

“Membership in the FRLA is valuable on many levels. Our industry needs a voice in the Florida Legislature to help ensure that our businesses can continue to grow and expand in this state. Sharing best practices among these many professionals continues to be an asset within this organization – I know that I personally learn new and better ways of doing things often!” w w w.Res t au ra n t A nd Lodgi ng.com

Faces of Hospitality

People To Watch James Allen Chairman of Hard Rock International and CEO of Seminole Gaming Charlie Bauer GM, The Smokin Tuna Saloon

Katherine Lugar President and CEO, American Hotel & Lodging Association Julian Macqueen CEO and Founder, Innisfree Hotels

Blake Casper Chairman and CEO, Caspers Company (McDonald's)

J. Collier Merrill President, Great Southern Restaurant Group and President, Merrill Land Co.

Nicole Di Pietro VP, Corporate Finance / Treasury, Tijuana Flats Burrito Company

Ramola Motwani Chairwoman, Merrimac Ventures, LLC

Heiko Dobrikow Executive VP, Las Olas Co. and General Manager, Riverside Hotel

Keith Overton President, Tradewinds Island Resorts

Jan Gautam President and CEO, Interessant Hospitality

Gene Prescott 2014 FRLA Hall of Fame, Hotelier of the Year, President of The Biltmore Hotel and Principal Shareholder of Seaway Hotels Corp.

Richard Gonzmart President, Columbia Restaurant

Cheri Rutledge GM, Tampa Airport Marriott Rick Scott Governor, State of Florida Kevin Spiedel Area General Manager, Hilton Fort Lauderdale Dawn Sweeney President and CEO, National Restaurant Association Eric Waltz GM, The Sandpearl Resort

Phil Hickey, Jr. Chairman, Miller’s Ale House

Doug Ridge GM, Orlando World Center Marriott Resort & Convention Center

Kevin Lansberry Senior VP and CFO, Walt Disney Parks and Resorts U.S.

Mary Rogers VP of Operations, Rooms, Fontainebleau Miami Beach

Steve Westphal Owner, Parkshore Grill, 400 Beach Seafood & Tap House, the Hangar Restaurant and Flight Lounge, and the Pub Waterfront Restaurant Tom Williamson GM, Ocean Partners Ltd. Monique Yeager VP of Marketing, Tijuana Flats Burritto Company

F Lo R I dA R estAu R A n t & Lo d g I n g

PAY LESS for GAS

F L o r i da r e s taU r a n t & L o d G i n G a s s o c i at i o n

Mike Lester, CFE

President, The Melting Pot Restaurants, Inc. As president of The Melting Pot Restaurants, Inc., Mike Lester is responsible for the overall operations of The Melting Pot Restaurants, Inc. franchise system with nearly 140 restaurants in North America from the company’s Restaurant Support Center in Tampa, Fla. In addition to his current role with The Melting Pot, Lester also helps to oversee the restaurant management company Front Burner Brands that supports affiliated concepts including The Melting Pot, Burger 21, GrillSmith and other new franchise concepts in development. Lester joined The Melting Pot Restaurants, Inc., in July 2006 as vice president of restaurant operations. He was promoted to senior vice president of operations in June 2009 and to his current position in June 2011. Mike Lester Previously, Lester developed and operated 15 Outback Steakhouse locations as a joint venture partner from August 1993 to July 2006. Lester studied microbiology at the Univ. of Kentucky. He received his Certified Franchise Executive (CFE) certification from the International Franchise Association (IFA) Institute of Certified Franchise Executives. Lester and his wife, Susan, have two children.

How did you get started in hospitality?

Like so many in the hospitality business, I started as a young teenager working a variety of hourly positions in restaurants. I started as a dishwasher and will never forget my first promotion to busboy. By the time I was old enough to start serving in a fullservice restaurant, I had worked positions in all other areas of the restaurant. I always enjoyed the interaction with our customers so I was most drawn to positions that had that interaction like a server and then eventually a bartender. Toward the end of college, I had the horrible revelation that I didn’t actually want to do what I had been going to school for, microbiology. It was then that my general manager, Bruce Drake, suggested I pursue a restaurant management position. He reasoned that he felt like I had at least some ability to do a good job and thought I would enjoy it.

That was literally the first time the thought of a career in the hospitality industry had entered my head. He was right, I did enjoy it so I decided to give it a try and at the very least it would give me some time to figure out what else may be out there for me. That was 24 years ago and that was the second best decision I ever made; the best, of course, was the decision to ask my wife to marry me.

Early in your career what was the most valuable lesson you learned?

I was a bartender in a restaurant while in college and by all accounts I did a really good job in many areas of my position. Many, but not all. I was quick, good with the customers and made the drinks right. However, I was not as good in other areas. I remember my manager sitting me down and telling me he expected better from me. Yes, he appreciated the things I did well but he wouldn’t accept

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F Lo R I dA R estAu R A n t & Lo d g I n g A s so CI At I o n

the things that I didn’t do well. He told me I should not use my strengths as a crutch to excuse my shortcomings. I remember taking this talk very seriously and had to admit he was right. I immediately turned things around. I believe his only accepting the best from me helped me to be a better team member and ultimately opened the doors to my first position in management.

Do you have any mentors who were instrumental in helping you achieve your goals, and if so please share any thoughts you have about you mentor that might be of interest to FR&L readers? You could say my management style is a melting pot of every leader I have worked with throughout my career. I learned something from just about everyone but there are two people who I have taken a lot away from as leaders. The first is Steve Overholt, (former president and owner of Cheeseburger in Paradise). He took time to help me become a good restaurant operator while helping me also become an effective leader. The other person is Bob Johnston, (CEO of Front Burner Brands, The Melting Pot’s restaurant management company). Since joining The Melting Pot, I have had the opportunity and good fortune of being able to do a lot of exciting and different things in the restaurant industry including steering the company’s strategic growth internationally into the Middle East and Indonesia, in addition to expansion in North America. Bob has given me the latitude and trust to be an effective president but has offered counsel for me when needed.

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

When given any opportunity, I would answer this question this way: A restaurateur’s single greatest resource and reason for his or her success is with absolute certainty the restaurant’s people. Sure, there are other important elements like effective leadership, a strong brand with great food and service and, of course, a culture of putting the customer first. But in our particular business, I know it is the good work done by our franchisees and their teams and by our team at the Front Burner Brands Restaurant Support Center that truly make The Melting Pot a success.

Do you have any career-related advice that you would like to pass on to Florida Restaurant and Lodging Magazine's readers? Restaurant operators should learn to love

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challenges! Operators are in constant search of the elusive “perfect shift” that, with really good preparation and a little luck, can occur but can still slip away when you least expect it. When those challenges occur, don’t just shrug your shoulders and act as if “oh well, perhaps tomorrow will be perfect.” Instead feed off this challenge as if you haven’t eaten in days and devour it quickly so that the remaining part of the shift is perfect! Operators face challenges every day and they must not use those challenges as justification for accepting less-than-perfect results.

How has participation in Florida Restaurant and Lodging Association positively affected your business?

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I have been an active member of the restaurant association in several states. FRLA is uniquely positioned to be a valuable resource to its members. I think many can agree that it has rarely been tougher than it is right now to be in the restaurant business. So many lines on our P&L’s are under constant attack by things like food cost inflation, labor cost increases through wage and insurance issues and new burdens coming every day. I appreciate that FRLA is an effective voice in our local, state and federal governments representing the interests of restaurant and hotel operators, especially in this current economic environment.

Is there anything you would like to share with Florida’s hospitality industry members?

With consumers cutting back on spending and dining out less due to the current economic conditions, we’re all looking for new ways to bring guests into our establishments. I encourage all operators to adapt to the changing environment by evaluating how they communicate their brands and offerings to guests. Have you positioned your business as upscale and made guests perceive that it’s too expensive? At The Melting Pot, we’re addressing barriers for our restaurants by communicating our fondue dining experience and its value in a new way with a new menu that provides more flexibility and variety for guests and puts them in the driver seat of their dining experiences. The new menu emphasizes a wide variety of ways to enjoy The Melting Pot’s offerings and allows us to communicate lower starting price points by shifting the menu’s focus away from bundled, multi-course meals priced per couple.

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F lo ri da R estau ra n t & Lo d g i n g

S U PPLY CHAIN

Supply Chain Management The Multi-unit Foodservice Restaurant Segment and Purchasing By Dan Robinson

s is the case with most if not all business environments, the multi-unit restaurant world requires competent, consistent, and accurate data to survive and thrive. More to the point, transparent supply chain visibility is critical to the overall success and health in the world of multi-unit purchasing and PROFIT. If this process is achieved, then the purchasing agent, or agency, will have the ultimate ammunition to provide the highest level of purchasing prowess and success for their respective multi-unit restaurant organization. To achieve this goal, a solid base of distribution costs must be known and understood. Without this base of knowledge to work from, nothing, from the costs of goods coming in, to the profits made on the product served at the dining table, can be quantified with the necessary assuredness to guarantee an optimum profit margin. Therefore, experience of how each of the supply chain networks earns their profits, especially their distribution “partners”, provides multi-unit purchas-

MARKETING

requires and includes many layers of costs. Bottom line, the more the purchasing agent knows about how those costs occur, the better he will be at negotiating all the purchasing contracts necessary for the desired results. Once you get to this level of knowledge, an educated purchasing agent can deftly utilize various contracting opportunities to optimize his multiunit’s purchasing power. Distributor fee contracts, direct vendor contracts, and the opportunistic world of volume purchasing organizations that offer deviated deals and rebates, are just a few of these areas that can be negotiated and utilized effectively. Many articles and theories have been written on supply chain management, but the formula is simple. Get your specified and desired products from manufacturer to the dining table at the most cost-effective levels. Here’s the tricky part. Finding the right purchasing platform and someone that can manage it.

ing agents with the ultimate in decision-making information. Relying strictly on replenishment techniques that have limited knowledge of true cost parameters, limits the effectiveness of cost savings for desired products. And I don’t mean “stated” cost parameters, but the real cost parameters that exist. Have someone explain a multi-unit restaurant distribution fee program of 6% over cost, quite common I might add, when the national expense average for a distributor to open their doors is close to 11% over landed product costs. And that’s before they actually deliver the first case of product to the end-user. The system is simple enough on the surface. Products are produced, shipped to distribution centers, and then redistributed to the end-user. The end-user then assigns a sales structure and profit model to the finished meal based on overall operation costs and a desired and fair profit. That sounds simple, right? But getting from Point A, the manufacturer, to Point B, the restaurant dining table (of course, there are several “points” in-between),

CULTURE

Dan Robinson is Vice President of Sales, Creative Purchasing.

OPERATIONS

LEADERSHIP

FLORIDA RESTAURANT AND LODGING ASSOCIATION’S

2014 MARKETING+OPERATIONS SUMMIT

TAMPA, FL

JULY 29-30, 2014

SAVE THE DATE REGISTER: 28 M A RCH /A PR I L

2014

FRLA.ORG

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HOST HOTEL HILTON TAMPA DOWNTOWN NEWLY RENOVATED

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F lo ri da R estau ra n t & Lo d g i n g A s so ciat i o n

STORM PRE PAREDNESS

Preparing Restaurants and Hotels for Storms

Are You Storm Ready?

By NANCY HESFORD

very day, you provide quality service and comfort to patrons and guests. But in Florida, we also have to prepare for the extraordinary – tropical storms and hurricanes. These powerful forces of nature can leave communities with flooding, dangerous downed power lines, scattered debris and other hazards. Preparing ahead of time for severe weather is the key to a strategic, efficient post-storm recovery. We asked Florida Power & Light Company for some suggestions on how restaurants and hotels can prepare for storms.

Update your FPL contact information; know your employees’ plans Update the phone number and email address on your FPL account. We want to be able to help you quickly after a storm. Having your contact information correct in our system will help us do that. Within hours after the storm passes, FPL will begin providing estimates of how long it will take to restore service. And bookmark www.FPL. com on your smart phone. Even if the power goes out, you can access our mobile website from your phone. Provide key employees with your FPL account numbers in case they need to report an outage or reference the account. Make sure your employees plan for their safety. Ask them for their plans. Encourage them to think through how they’ll protect their homes, themselves, their loved ones, their pets.

Take care of the kitchen You can prepare your kitchen for a possible loss of power. Before a storm, bag ice and store it in walk in freezers. You may need extra ice later. Set refrigerators and freezers to the coldest possible setting. If you lose power, the colder your storage, the longer you’ll be able to preserve food. If power goes out, turn off your electrical cooking equipment, air-conditioning and non-essential lighting. This way, when power is restored, you can turn on only the items you really need and bring them back gradually to a system that is still being w w w.Res t au ra n t A nd Lodgi ng.com

After a strong storm or hurricane, FPL restores power to the most critical facilities first – hospitals, police and fire stations, 911 centers, as well as community needs such as gas stations and grocery stores and then to the most people in the shortest time. restored. Once power is fully restored, be sure to reset time clocks, parking lot lighting, programmable thermostats and other equipment that may have been disrupted.

Protect your equipment Lightning and power disturbances can damage equipment like motors and pumps. To protect equipment, consider installing surge protectors and electronic phase protection.

Maintain your generator The supplemental support of a generator may provide power for essential services in the event of an outage, so it’s crucial to ensure its reliability. Consult your generator’s service provider before storm season to be sure you’re prepared. Perform and document these essential maintenance checks: • Generators should be run at least twice monthly, at no less than the manufacturer’s recommended minimum load, for 15 to 20 minutes. • Generators and engines should be inspected and serviced at least twice annually. An oil change and replacement of the oil and fuel filters should be completed once a year. • 100 percent load bank testing can be done at the same time as an oil change, unless the generator is regularly tested (at least twice per month) with the manufacturer’s recommended minimum load. • Fuel supplies should be readily available and safely stored. The type of fuel your generator uses determines how it can be stored. If storage is an issue, work with your distributor ahead of time to

be sure you’ll be able to get fuel when you need it. • Always read the manufacturer’s instructions and follow them closely. Hire a licensed electrician to connect your generator using a “listed” transfer switch, which means it meets nationally recognized safety standards. This will safely prevent your generator from “back feeding” into utility lines, avoiding a safety hazard to you, your customers, your neighbors and utility crews working to restore power.

Be debris free Be sure your landscaping and housekeeping staff keep surrounding outdoor areas free of debris and trim vegetation regularly. Branches and other objects caught in hurricane force winds can disable electric wires and other equipment. But, please don’t attempt to trim vegetation near power lines yourself. Only specially trained line clearing professionals should work near power lines.

Prepare for the aftermath Instruct your staff on the dangers that storms can leave in their wakes. Fallen power lines should be reported to 911 and FPL at 1-800-4OUTAGE (800-468-8243) immediately. Stay far away from power lines and always assume that every power line is energized and potentially dangerous. Flooded areas can conceal more hazards, including live wires. Never walk in standing water or venture out in the dark after a storm.

Count on FPL Florida Power & Light Company has accelerated its efforts to strengthen power lines and F lo ri da R estau ra n t & Lo d g i n g

equipment serving important community facilities to help restore power faster when outages occur. Thousands of FPL employees have storm roles and prepare year-round, including taking part in extensive training and an annual, week-long storm drill to practice the company’s comprehensive storm plan. After a storm, FPL focuses focus on getting life back to normal safely and as quickly as possible for customers and communities. Power is restored to the most critical facilities first – hospitals, police and fire stations and 911 centers, as well as community needs such as gas stations and grocery stores and then to the most people in the shortest time.

FPL’s focus: You Once a storm has passed, FPL begins working to restore power as soon as it is safe to do so. Updated restoration time estimates are provided on www.FPL.com, Twitter, Facebook, YouTube, blog and the FPL Power Tracker map. Over the years, FPL has developed a number of resources to help customers plan for storm. For more tips on preparing your business for storm, including a check list, visit www.FPL.com/storm.

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Top Trends 2014 Appetizers House-cured meats / Charcuterie 1. Vegetarian appetizers 2. Ethnic/street food-inspired 3. Appetizers (e.g. tempura, taquitos, kabobs) 4. Ethnic dips (e.g. hummus, tabbouleh, baba ganoush, tzatziki) 5. Amuse-bouche / bite-size hors d’oeuvre Starches/Side Items 1. Non-wheat noodles / pasta (e.g. quinoa, rice, buckwheat) 2. Quinoa 3. Black/forbidden rice 4. Red rice 5. Pickled vegetables Main 1. 2. 3. 4. 5.

Dishes / Center of the Plate Locally sourced meats and seafood Sustainable seafood New cuts of meat (e.g.Denver steak, pork flatiron, tri-tip) Non-traditional fish(e.g. branzino, Arctic char, barramundi) Half-portions/smaller portions for a smaller price *Source: National Restaurant Association, What’s Hot in 2014 Chef Survey

F lo ri da R estau ra n t & Lo d g i n g A s so ciat i o n

F R L A’ s E duc at ion A L Fou n dat ion

11th Annual Florida Lodging Management Program Competition Florida High Schools Participated in Hospitality Event at The Ritz-Carlton, Amelia Island

he FRLA’s Educational Foundation (FRLAEF) announced the winners of the 11th Annual Florida Lodging Management Program (LMP) Competition which took place January 6–7, 2014 at The Ritz-Carlton, Amelia Island. The event was sponsored by Johnson & Wales University, Coca-Cola Company, Cracker Barrel, Keiser University, Le Cordon Bleu, the National Restaurant Association’s Educational Foundation (NRAEF) and the National Association for Catering and Events (NACE). LMP is an advanced, high school curriculum that immerses students into the world of hospitality. The two-year program introduces high school juniors and seniors to the lodging industry and teaches them management principles enabling them to achieve success in hospitality leadership roles. “FRLAEF is the only organization in Florida that offers the Lodging Management Program,” said Carol Dover, President and CEO of the FRLA. “We look forward to these future hospitality leaders cultivating the industry with their knowledge and experience gained through LMP.” Seven teams participated in the competition, with four schools winning top awards. Students participated in three categories: the Knowledge Bowl, the Hospitality Project and the Hotel Operations Competition. Mid Florida Tech (Orlando) earned first place in the overall competition and will represent Florida at the 2014 Hospitality Tourism and Management Program (HTMP) International Competition April 9-12, 2014 at the Buena Vista Palace Hotel & Spa at Walt Disney World.

Colonial High School LMP Kids competed during the Winter Board Meeting at The Ritz-Carlton, Amelia Island

Overall Competition Winners First Place

Mid-Florida Tech, Orlando

Second Place Miami Beach Senior HS Third Place

Miami Sunset Senior High

Pat Novalis, instructor Patricia Gregory, instructor Milagros Perez, instructor

Knowledge Competition First Place

Miami Beach Senior HS

Patricia Gregory, instructor

Second Place

Mid-Florida Tech, Orlando

Pat Novalis, instructor

Third Place

Miami Sunset Senior High

Milagros Perez, instructor

Hospitality Project Competition First Place

Miami Sunset Senior High

Milagros Perez, instructor

Second Place

Forest Hill HS, West Palm Beach

Diana Sardina, instructor

Third Place

Mid-Florida Tech, Orlando

Pat Novalis, instructor

Hotel Operations Competition First Place

Miami Beach Senior HS

Patricia Gregory, instructor

Second Place

Miami Sunset Senior High

Milagros Perez, instructor

Third Place

Mid-Florida Tech, Orlando

Pat Novalis, instructor

T h i s e v e n t woul d n o t be p o s s i bl e w i t hou t t h e s upp o r t o f t h e F R L AE F ’ s pa r t n e r s

G L O B A L S P ONSORS

U NI V ERSA L S P ONSOR

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F lo ri da R estau ra n t & Lo d g i n g

P OL ITICA L ACTION

A Strong PAC is Vital to FRLA’s Success By Don Fox

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 – Dannette Lynch Cell 727-642-3404 Fax 727-953-6803 Dannette@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

t the 2014 FRLA Winter Board Meeting, I gladly accepted the role of Political Action Committee (PAC) Chairman. As I review my responsibilities in this position, I realize it is imperative for our members to understand why a strong PAC is a vital part of FRLA’s success. For those unfamiliar, a PAC is a fund that pools contributions from members and that money is used to support candidates and ballot initiatives. Specifically in the Sunshine State, PACs are strictly regulated by the Florida Division of Elections. At FRLA, our PAC is nonpartisan because our primary goal is to elect leaders who are pro-hospitality industry. In today’s arena, we must pay close attention to the decisions our elected officials make at the local, state and national levels. As business leaders, we cannot disregard the political process. Decisions are made at all levels of government and they can have a direct impact on you. That is why FRLA monitors and fights for the interests of our industry, which is a mission that started nearly 70 years ago. The power and influence of the Florida Restaurant and Lodging Association is undisputable, with a legislative track record to back it up. FRLA has effectively influenced legislation that has saved our industry more than one billion dollars. The association cannot continue this legislative jousting without our support as members. We need a collective voice and it can be unified through FRLA’s PAC. At this year’s PAC committee meeting, Joe Kadow with Bloomin' Brands gave the keynote speech. Joe made a call to action, encouraging our members to be involved and to voluntarily contribute a routine donation to the FRLA PAC. It should be part of your annual budget. I accepted that challenge and made a commitment for a PAC contribution myself. Remember, this could

be a small percentage every month or quarter to help maintain a positive political climate. As Joe put it, it would be a disservice to your business if you are not contributing in today’s time. We have also heard from Jason Fialkoff with VGM about contributing automatically through his company’s reward program. VGM offers various services to help business owners monitor and audit contracts. This program will allow businesses to designate an amount that will automatically be withdrawn and transferred to the FRLA PAC. As the 2014 election season draws near, the relevancy of our industry is at stake. Florida’s business climate is directly impacted by the officials we elect into office. We must support the lawmakers who strive to protect our industry. This year we could potentially see a dramatic shift in political seats. The continued growth of FRLA’s PAC is important to the success of our industry. If you are interested in more information on how to contribute to the FRLA PAC or if you are interested in becoming a key advocate in Florida for our industry, contact the FRLA Government Relations Office. Don Fox is the Chief Executive Officer at Firehouse of America, LLC.

Out of Compliance?

Office 305-598-FRLA (3752) Cell 305-710-3962 Fax 305-598-3753 Lhernandez@frla.org Broward Chapter Director– Anne Sallee Cell 954-233-0850) Fax 844-253-0850 Asallee@frla.org 32 M A RCH /A PR I L

2014

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

F lo ri da R estau ra n t & Lo d g i n g A s so ciat i o n

s a F e s ta F F

Final Report

Food Manager Training & Testing Schedule

Employer-Sponsored Benefits Study Task Force

he Employer-Sponsored Benefits Study Task Force was formed by the Florida Legislature through House Bill 655, which required Workforce Florida, Inc., to organize and run the task force as well as the President of Workforce Florida, Inc., to serve as both chairman and a member of the task force. The task force was charged with analyzing employment benefits and the impact of state preemption of such benefits. The task force consisted of 10 legislatively appointed members. The task force was also charged with providing a final report, including findings and recommendations, to the Governor, Senate President and Speaker of the House. At the conclusion of the four-month period in which the task force conducted meetings, which included hours of testimony from industry leaders, including FRLA / industry representatives, Bruce Craul, Steve Adams, Dave Reid and Drew D. McLeod, and experts as well as concerned citizens, the majority of the 10-member task force concluded that state government should preempt local governments from setting minimum mandatory employersponsored benefits. In addition, the state should not set minimum mandatory standards for employer-sponsored benefits. The reasoning behind the task force’s decision was based, in part, on the following factors: •

•

Allowing localities to set minimum mandatory employer-sponsored benefits would create a “patchwork” of local regulations, making it difficult for businesses to comply with individual laws from city to city and county to county and putting Florida businesses at a competitive disadvantage. It is not government’s role, in this case, to regulate an area that should be determined within the negotiations of the employer/employee relationship.

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. CITY ALTAMONTE SPRINGS BRANDON CLEARWATER DAYTONA BEACH

MAR

APR

MAY

JUN

LOCATION Springhill Suites

Embassy Suites

Tba Best Western Plus

Embassy Suites

FT MYERS

Hilton Garden Inn

FT PIERCE

DEERFIELD FT LAUDERDALE

Tba

Uf Indian River Research

FT. WALTON

Holiday Inn Resort

GAINESVILLE

Best Western Plus

ISLAMORADA

Islander Resort

JACKSONVILLE

Wyndham Jacksonville Riverwalk

KEY WEST

Doubletree Grand Key Resort

KISSIMMEE

Seralago Hotel & Suites

LAKELAND

Holiday Inn Express & Suites

JACKSONVILLE BEACH

Quality Suites Oceanfront

MANDARIN

Ramada Conference Center

MELBOURNE

Holiday Inn Melbourne -Viera Conference Center

MIAMI

Homewood Suites - Mia Airport

MIAMI SPANISH NAPLES

Doubletree

OCALA

Homewood Suites

ORLANDO ENGLISH

Embassy Suites

ORLANDO SPANISH

Embassy Suites

PANAMA CITY

Gulf Coast State College

PENSACOLA

Pensacola Bay Center

PORT RICHEY

Days Inn & Suites

SARASOTA

Holiday Inn Lakewood Ranch

Holiday Inn Express & Suites

SYSCO

Sysco

Allowing the free market to dictate competitive employee benefits is a sound business platform and provides opportunities for growth in the state.

TALLAHASSEE

Four Points By Sheraton

TAMPA

Embassy Suites Tampa Airport/ Westshore

TAMPA SPANISH

Embassy Suites Tampa Airport/ Westshore

Preemption provides a stable business environment for Florida and promotes economic development and ultimately serves employees by supporting job retention and growth.

VENICE

Best Western Ambassador Suites

WEST PALM BEACH

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ST. AUGUSTINE

Holiday Inn West Palm Beach Airport

Dates subject to change without notice. Please see SafeStaff.org for current schedule. F Lo R I dA R estAu R A n t & Lo d g I n g

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