FRL Nov/Dec 2014

VISIT FLORIDA EVENTS BOOST TOURISM STATEWIDE NOVEMBER/DECEMBER 2014

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F ROM T H e C H A I R M A n ’ S De SK

At Local, State and National Levels

FRLA Shows Strength Through Engagement

M

James E. McManemon, Jr.

y dear friends, this is my final letter as a new Frla and vISIT FlorIDa training partnership is exciting and Chairman, and the time has passed too quickly. will definitely raise the bar for all of our hospitality employees throughout While it seems the year has been a whirlwind, the state. other accomplishments you have made this year include a growth it has truly been a great honor to serve as your in membership in our organization, a strengthened voice in local and state Florida restaurant and lodging association government and a stronger bench strength in leadership.

Chairman, and I I attended the orientation and training workshop have genuinely enjoyed my tenure. Together in Tampa for next year’s Chapter Presidents. How we have achieved so many remarkable to see the next leadership and know our Together we forged exciting accomplishments during the last twelve succession planning for the future is strong as a very successful months. development continues!

You will recall at the beginning of the There is more work to be done, but we are poised to Legislative Session year we launched our theme, “Strength in meet the opportunities and challenges that lie ahead. with many wins. engagement” and you have met the challenge To sum up, Frla’s mission to protect, educate and with action. Together, we forged a very successpromote our industry is vibrant and strong, and I have ful 2014 legislative Session with many wins. been so privileged to lead the association's efforts this year.

Tourism Day was marked with record attendance and effective faceWith the 2014 election cycle behind us, Frla can claim success in this to-face conversations with our elected officials. We collaborated during arena as well. The association was committed to candidates that held the three awesome board meetings which enabled networking opportunities industry's well-being to heart, and as election Day came to a close, candicombined with productive action that brought to life our mission to dates that supported our interests were elected all over the state. protect, educate and promote our industry.

These newly elected officials stand to create jobs, support our industry, This year’s enhanced trade show and partnership with Urban and prevent the passage of legislation that will inhibit tourism and the exhibitions began with renewed vigor, increased attendance and an energy growth of our industry. that reflects closely what is happening all around our state.

It remains important to make your voice heard to these officials regardThe Marketing and operations Summit has been regarded as the best ing key issues, so be certain to make plans to be involved in the process by ever with incredible speakers and meaningful topics that was very valuable attending the 2015 Tourism Day on March 11, 2015. continued education.

To close, let me thank Frla's professional staff, Carol and all those who I thoroughly enjoyed my Chapter visits around the state, attending work so diligently behind the scenes. It would be hard to find a more dedievents, and seeing firsthand the tremendous leadership in our chapters with cated group of individuals who are devoted to the growth of this industry. well-orchestrated programs that were both educational and fun. Getting Good luck to Frla's 2015 Chairman andrew reiss. I look forward to to know more of our members at the chapter level was a goal for me during working with andy as he resumes the reigns as Chairman and know he will my chairmanship, and I appreciate what you are doing and the kindness have all of our support in the upcoming year. you showed me throughout the year.

What gets measured gets done, and this year Chapter Scorecards were introduced with great success and friendly competition. No doubt these – JAMES e. MCMANEMON scorecards will likely be an excellent reference and benchmarking tool for 2014 Chairman of the Board chapters in the future. our partnership with vISIT FlorIDa continues Florida restaurant and lodging association to be cemented in common goals and accomplishments. w w w.Res t au ra n t a nd lodgi ng.com

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contents NOVEMBER/DECEMBER 2014 • WWW.RESTAURANTANDLODGING.COM

15 Post-Election Update

FRLA played a very active role in the 2014 Elections, and is proud that 99% of the candidates supported by FRLA members retained, or won their seats in the Senate and House..

17 Emeril's Florida Airs Third Season

The third season of Emeril’s Florida airs January, 2015, on the Cooking Channel, showcasing the authentic cuisine and unbeatable scenery that make the Sunshine State a hotspot for travelers and locals alike.

21 Year in Review

What a year! The Florida Restaurant and Lodging Association filled 2014 with incredible events aimed to educate, promote and offer networking opportunities for our members.

35 GORDOS Cuban Cuisine

Gordos has brought the exciting flavors of Cuba to the Capital City, since 1996. It's where Tallahassee visitors and locals go to enjoy traditional Cuban food with a "flair."

Departments

3 5 8 10 12 14 16 18 19 20 29 31 31 32 33 34 34 37 38 IBC

From the Chairman’s Desk FRLA Shows Strength Through Engagement Food for Thought Innovation, Originality, Hard Work Showcased by Members Chefs That Sizzle Chef Brett Gardiner, Pelagia Trattoria, Tampa A La Carte Health Care HQ: NRA Employer Marketplace NRA/FRLA Bob Leonard Golf Classic Winners, Photo Highlights Legal ADA Lawsuits on the Rise Throughout Florida Corporate Calendar FRLA Tourism Day; Trade Show; Board Meetings Florida Restaurant & Lodging Show Urban Expositions Partners FRLA Fall Board Meeting Photo Highlights!

Tourism FRLA Boosts Area Tourism with Renowned Music, Festivals Cool Apps Taco Bell "Live Mas" Honors Rosen Shingle Creek Named “ALHI Hotel of the Year” Updates and INNovations WDW Swan and Dolphin Redesigned Taxation Dealing with DOR (Florida Department of Revenue) Training FRLA, VISIT FLORIDA Launch Hospitality Training Program Membership 2015 Regional Directors’ Territories Chapter Corner Manatee at Anna Maria Oyster Bar Tourism Development Film, Television a Good Investment for Florida FRLAEF Melbourne ProStart Regional Workshop SafeStaff Food Manager Training & Testing Schedule Cover: This mosaic features snapshots of the people and events from 2014 that made Florida the place to be. For month-by-month highlights, please see pages 21 through 28.

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F lor i da R estau r a n t & Lod g i n g A s soci at i on

FO OD FOR T HOUGH T

Chairman

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

Don Fox

Firehouse Subs, Jacksonville Secretary-Treasurer

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

FRLA's Level of Innovation, Originality and Hard Work Showcased by Members, Staff

By Carol B. Dover

F

ull of excitement, elections and festivals, this year has flown by! FRLA hosted dozens of successful events across the state, continued to promote the values of the organization, and advocated on behalf of the industry. When I reflect on what we accomplished as an organization, I am amazed by the level of innovation, originality and hard work showcased by our members and staff.

Thank you for your continued support and commitment.

In 2014 we came together to ensure business-friendly initiatives would continue thrive in Florida by endorsing Governor Rick Scott. In November, Florida families made the right decision to re-elect him. He is a true champion for our state’s tourism and hospitality industry which plays a vital role in job creation and economic development. We are thrilled to congratulate Governor Scott on a well-deserved win and will continue to work under his leadership to ensure we provide our millions of visitors with a world-class experience. We are also very proud to say we

Carol B. Dover supported all three Florida Cabinet members who won reelection: Attorney General Pam Bondi, Commissioner Adam Putnam, and Chief Financial Officer Jeff Atwater. FRLA played a very active role in the 2014 Elections, and is proud to announce 99% of the

Advertising

Leslie L. Baker

850-545-5023 • leslie@restaurantandlodging.com Published By

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

FRLA Headquarters Publisher’s Address 230 S. Adams St. 1334 Timberlane Rd. Tallahassee, FL 32312 Tallahassee, FL 32301 850/224-2250 850/545-1362 Fax: 850/224-9213 Fax: 850/907-8245

Ad Rates and Submission Guidelines at www.RestaurantAndLodging.com

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

Carol Dover, Chef Emeril Lagasse and FRLA Chair James E. McManemon enjoy a few minutes on the 2014 Show floor.

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FO OD FOR T HOUGH T

In 2014 we came together to ensure business friendly initiatives would continue thrive in Florida candidates supported by Frla were retained, or won their seats in the Senate and House.

With a goal of bringing 100 million visitors to Florida this year, Frla closely monitored the state budget to ensure our state legislature committed the necessary marketing dollars to boost tourism. Thanks to the support from Frla, along with our friends and colleagues, the legislature approved a record $74 million in funding to help make Florida the #1 travel destination in the world. additionally, the Frla received $500,000 to market in-state events. It is a publicprivate investment that produces results. You can read about all of the fantastic events from Panama City Beach all the way Key West, which we sponsored in partnership with vISIT FlorIDa in this issue.

During the 2014 legislative Session, we diligently fought to stop policies that could have damaged the industry.

Frla worked alongside industry colleagues to pass a law that provided the necessary

clarification to the Department of revenue that our industry desperately needed – the Communication Services Tax (CST) bill. This new law ensures hotels will not be considered communications service providers and will now save hoteliers millions of dollars. outside of the Capitol, Frla once again positioned itself at the forefront of hospitality education.

In addition to the continuation of our wonderful statewide trainings, our education and Training team designed a new curriculum launched by vISIT FlorIDa. Frla was proud to support the efforts of vISIT FlorIDa in providing tourism and hospitality workers state-ofthe-art training to guarantee the greatest tourism experience for our nearly 100 million visitors.

What better opportunity to share best practices, and provide certification, to the more than one million employees who keep tourists coming back again and again to the Sunshine State. Not to mention, our educational Foundation hosted a series of workshops for students across

the state and actively encouraged the future of Florida’s hospitality industry.

This year, we also had the opportunity to grow our membership. our regional directors were the boots on the ground as our staff at headquarters energetically planned, executed and reviewed our membership initiatives. They revolutionized our Marketing and operations Summit by drawing in big name talent including: Chef robert Irvine, Host of the Food Network's "restaurant: Impossible," and anthony Melchiorri, Host of the Travel Channel’s “Hotel Impossible.”

In September, we were thrilled to highlight our new partnership with Urban expositions at the 43rd annual Florida restaurant and lodging Show. Thousands of restaurant and foodservice industry professionals enjoyed three days of tasting new products, meeting with new vendors and attending educational programs offering new concepts.

Plus, our good friend, Chef emeril lagasse, provided a culinary demonstration on the

show floor before he headed off to continue filming Emeril’s Florida – an incredible show we are proud to sponsor again.

We couldn’t have done it all without the leadership of Chairman James e.

McManemon. He helped bolster involvement in our chapters across the state and encouraged our members to proactively follow the political process. He vigorously worked to strengthen our association, and I am incredibly grateful for his service to the industry. Truly a class act, we look forward to his continued involvement on our executive Committee.

In 2015, we anticipate another great year with Chairman andrew reiss and our executive Committee at the reins. Have a wonderful holiday season and we will see you next year!

— CAROL B. DOVER, FMP President and CEO of the Florida Restaurant and Lodging Association

Meet FRLA's 2015 Executive Committee Frla's 2015 executive Committee was installed at the Fall Board Meeting. Selected by their industry colleagues, these leaders pledged to uphold the values of the Frla. Congratulations to the 2015 executive Committee:

Andrew Reiss

Lino Maldonado

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Don Fox

Nicole Di Pietro

Kevin Speidel

Chau Nguyen

James E. McManemon

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F lO R i Da R Estau R a N t & lO D g i N g  

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Brett Gardiner

PELAGIA TRATTORIA RENAISSANCE TAMPA INTERNATIONAL PLAZA HOTEL Tampa, Florida Gardiner began his career in his homeland of Honolulu, Hawaii at the Kobe Japanese Steak House that opened in 1971.

He developed his passion for the culinary arts while working at the family-owned business; his father, Rod Gardiner, is one of the founders of Kobe Japanese Steak House.

Brett Gardiner next served as sous chef at Sarento’s at the Top of the Ilikai in Honolulu before moving to Scottsdale, Arizona to attend the Scottsdale Culinary Institute Cordon Bleu.

Upon graduation, Gardiner became a “Master Cook” through the MGM School of Leadership while creating “French cuisine with Pacific flair” at Gatsby’s, the signature gourmet experience at the MGM Grand Hotel and Casino in Las Vegas. Gardiner worked a short stint after Gatsby's back in Hawaii and then moved to Central Florida. In Dunedin, he was Executive Chef at Six Tables, a 30-seat, continental French restaurant, before returning to the hotel industry and becoming the chef of Oystercatchers at the Grand Hyatt Tampa Bay. Gardiner later founded Hapa, an award-winning restaurant which he owned and operated with his wife, Nina Gardiner, who is also an accomplished chef and graduate of the Scottsdale Culinary Institute. Together, they created the concept for Hapa, a fine dining restaurant known for its fusion cuisine and use of locally sourced, fresh ingredients.

Hapa received a Golden Spoon from Florida Trend Magazine and was recognized as one of the “Best of the Bay” restaurants by Tampa Bay Magazine from 2006 – 2010.

At Pelagia Trattoria, Gardiner continues to earn Golden Spoon honors annually, along with recognition from Zagat, and rankings that include it among the Tampa Bay area’s leading restaurants. Located in the lobby level of the Renaissance Tampa International Plaza Hotel, a Four Diamond-rate property, Pelagia is open for breakfast, lunch and dinner dailiy.

Pelagia offers a modern twist on Italian cuisine featuring fresh, seasonal flavors and locally sourced foods.

HotChef?

Are You Considered Among 2014 Florida’s Hottest Chefs?

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Chef Brett Gardiner

Please describe your restaurant concept(s).

Pelagia Trattoria is known for delicious dishes that offer a modern twist on classic Italian cuisine, whether it is pizzas and pastas or fresh seafood and aged beef. Breakfast, lunch and dinner menus change from fall/winter to spring/summer to showcase fresh, seasonal flavors and to incorporate locally-sourced ingredients from throughout Central Florida’s West Coast.

What influences your cooking style?

I strive for a harmonious blend of cooking styles. Growing up in Hawaii, I enjoyed lots of foods made with slow-cooking techniques, from stews to a slow-roasted pig. at Pelagia, we braise a lot, especially during the winter season, but also create a variety of seasonal, fresh foods that don’t require long cooking times. I am influenced by a combination of island-style cooking that takes time to break down the proteins, and produces extremely tender meats, and flash cooking at a high heat that helps to highlight the natural food flavors and maintain the integrity of the items cooked.

What region(s) inspire your menu?

Definitely the coastal areas of Italy as well as Florida - both regions produce an abundance of flavorful foods, from the land, as well as from their respective waterfronts. With inspirations from the Mediterranean and from Florida, as well as the nearby Caribbean areas, I am constantly coming up with new ideas and new ways to celebrate those regional influences.

Pelagia Trattoria has an open kitchen concept. Does that play a role in determining your menu items?

Does it play a role in the cooking methods that used for your menu items?

The open kitchen creates a connection with our guests. They can observe firsthand what is happening and can easily interact with the chefs preparing their meals to ask questions or make

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

FRLA wants to tell the state about them in a bi-monthly feature in FR&L Magazine. Submit your favorite chef du jour to susie@mckinleyhome.com. Please include a brief explanation of why your submission should be considered one of the hottest chefs in Florida. BeF lO sure to include restaurant and contact R i Da R Estau R a N t & lO D g i N g a s sO Ci at i O N information. Submissions will be featured in FR&L Magazine as Chefs That Sizzle!

Watching professional chefs at work adds to the authenticity of the dining experience at Pelagia.

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

Pelagio Grappa Display

requests. It is an enticement to have the fresh aroma of food cooking in the restaurant. The open kitchen also demonstrates to the guests that we make everything by hand and from scratch. Watching professional chefs at work adds to the authenticity of the dining experience at Pelagia. Whether we are taking a bubbling hot pizza from the stone pizza oven or plating pan-seared scallops, diners will see for themselves that they are about to enjoy amazing food even before they take their first bite.

Please describe some of your most popular menu items.

The fresh pastas that we make on-site daily are truly signature dishes for Pelagia. We make our own pastas because the difference between fresh pasta and ones that come from a box is night and day. Many of our guests come here specifically for the pasta.

What is your “sizzle” – for example, cuisine and food that are your

Shortly after we opened 10 years ago, we started making small batches of infused grappas. The grappas can be enjoyed as an apertif, used in specialty cocktails or incorporated into select dishes, like our lobster risotto. We feature seasonal flavors and ingredients such as herbs, citrus fruits, berries and honey in our grappas.

Some of those ingredients are harvested fresh from our rooftop garden or are just picked from the Pelagia patio plantings that include figs and citrus fruits.

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

It has to be the Squid Ink Linguini. It features seared scallops, blue crab and orange zest. The black noodles we make using squid ink are served with the white crabmeat and scallops create a dramatic contrast. The flavors are really harmonious and the orange zest gives it a very different dimension than a lemon or lime zest could. It is really a Florida-centric dish.

Pelagia Trattoria is known for using fresh and whenever possible locallysourced foods. Please explain to readers about your favorite local sources.

Glory Road Gardens is one of our favorites. They provide organic micro-greens that are grown in the soil. They have been producing micro-greens for us, year round for the last three years. Seely’s Ark Farm is a free range poultry farm that is known for its humane practices.

Pelagio Pasta Trio

Lake Meadow Naturals is where we source our fresh eggs that come from chickens raised without antibiotics or added hormones. Dakin Dairy Farms provides most of our dairy products, including cheeses and heavy creams. They produce and bottle their milk right on the 1,000 acres of sustainable farmland that the Dakin family owns.

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

My determination, creativity, flexibility and strong work ethic are responsible for my success. I never stop learning. I am constantly reading to try to keep up with trends and keep pace with what is happening in the restaurant industry. I am bombarded with magazines that help me keep current with what is going on. I tell all of my cooks that to be successful they need to keep current and stay informed. In other words, do not stop reading.

Pelagia Trattoria is located in the lobby of the Renaissance Tampa International Plaza Hotel.

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

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A L A C A RT e

Health Care HQ: NRA Employer Marketplace

T

he National restaurant association has created a unique resource for members.

The HealTH Care HQ employer Marketplace offers a great website that provides assistance in understanding the affordable Care act (aCa).

It encompasses general information about the aCa, products and services, health care plan information and a notification tool, an "ask the expert" function, a subscription service to help members stay updated on requirements, shortterm insurance coverage plan information, and more. visit www.restaurant.org/healthcare.

HOnOR S FRLA member, The Breakers Palm Beach, has recently been recognized by Fodor's Travel as a “Top 100 Hotel in the World.” Fodor named the resort to the Top 100 for Best Beach Getaways.

USFSM’s New Hospitality Training Program

The resort at longboat Key Club and University of South Florida Sarasota-Manatee (USFSM) announced the launch of a key regional partnership and new training program for USFSM students. as the official “Teaching Hotel” for the College of Hospitality & Technology leadership, the resort will be the site of The Teaching lab program that will accommodate hospitality students each semester in a rotation that includes operational and administrative divisions of the resort and Club. The inaugural program allows students to shadow key leaders at the resort through leadership, front desk, housekeeping and food and beverage operations giving them “real-time” access to the processes and protocols of successfully managing these critical areas in a hospitality setting. The program also offers incomparable insights into the inter-departmental harmonization necessary on a daily and hourly basis to achieve optimal operational results and successful service delivery at the property.

Columbia Restaurant Group Expansion

C

Students and faculty from USF Sarasota-Manatee College of Hospitality & Technology Leadership join Jeff Mayers (center, left), GM of The Resort at Longboat Key Club, and Cihan Cobanoglu (center, right), dean of the College, in announcing a new partnership designating The Resort as the official “Teaching Hotel” for student training in the hospitality industry.

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olumbia restaurant Group is expanding its efforts in Florida. richard Gonzmart and his team recently opened Ulele in Tampa and purchased the well-known Tampa burger brand Goody Goody! Ulele has an on-site brewery and is inspired

by Native american flavors and ingredients from “Florida waters.” Goody Goody! was known for its fantastic burgers until it closed in 2005. Gonzmart has purchased the rights to the Goody Goody!

Name, the secret sauce, signage and other related materials.

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

FRLA Reps Appointed to the Conference for Food Protection

C

Enrique Silva Santos receiving his award. From left to right is Valerie Insignares.

Largo Longhorn Steakhouse® Team Member Awarded Top Honor Enrique Silva-Santos Awarded “Team Member of the Year”

E

nrique Silva-Santos, a culinary team member at the LongHorn Steakhouse in Largo, has been presented with the company’s top honor for local restaurant employees, the annual Team Member of the Year Award. A LongHorn veteran of 15 years, SilvaSantos is one of just four team members selected this year from the more than 28,000 LongHorn Steakhouse employees in North America, making this a truly prestigious honor.

Caryn Beck-Dudley, Dean FSU School of Business, Carol Dover, Teri Miller, and FSU President John Thrasher enjoyed a great day of FSU football in late November after celebrating Ms. Miller's support of FSU's Dedman School of Hospitality.

RCS Hires New Employees

RCS has hired a Business Operations Coordinator, Lisa Sumner, and Sales Manager for South Florida, Stephianie Despreaux. Based out of the RCS Tallahassee headquarters, Sumner will work closely with Christy Crump and will take on much of the day-to-day business. A w w w.Res t au ra n t A nd Lodgi ng.com

Sumner

Despreaux

Tallahassee native, Sumner began her career in hospitality at 18 as a way to pay for college. She later earned a hospitality degree from Florida State University (FSU).

ongrats to FRLA's Conference for Food Protection Representatives Geoff Luebkemann and Susie McKinley for being appointed to work on issues of the Conference for Food Protection. Vice President of Education and Training, Geoff Luebkemann, has been re-appointed to the Food Protection Manager Committee, the Constitution and Bylaws Committee and has also been appointed to the newly created Employee Food Safety Training Committee.

Susie McKinley, Florida Restaurant and Lodging Magazine Editor, has been appointed as Co-Chair of the Food Recovery Committee.

FSU College of Business Names Dover to Board of Governors FRLA President and CEO, Carol B. Dover, has been named to the Board of Governors for Florida State University's College of Business.

Congratulations Carol!

Carol received her degree from the Florida State University Dover Dedman School of Hospitality and has since lobbied, been a Florida government insider, and has managed the Florida Restaurant and Lodging Association for twenty plus years!

We are so proud of your efforts on behalf of Florida's hospitality industry.

Despreaux will be in Ft. Lauderdale and have responsibility for RCS marketing and retention in South Florida: Brevard, Indian River, St. Lucie, Martin Broward and Palm Beach counties.

Stephanie comes to FRLA with over ten years successful experience in sales and sales management, during which she managed key relationships, large scale projects, presented to senior managers, and

engaged decision makers. She has held senior level leadership positions for nationwide business operations, generating seven-figure sales increases and successfully managing sales teams of up to 25 people.

She is trilingual, with fluency in French, Spanish, and English.

Stephanie earned dual degrees from FSU, including a BS in Psychology with emphasis in Performance Management.

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N R A / F R L A B OB l e on ard G OL F C L A S SIC

PAY LESS for GAS

A great time was had by all at the NRA/FRLA Bob Leonard Golf Classic. Make plans for 2015! Save the Date: October 5, 2015, at ChampionsGate Golf Course in Orlando, Florida.

The tourney will be held the day prior to the opening of the Florida Restaurant and Lodging Show. Congratulations to our winners and thank you to our golfers and sponsors for making this a wonderful event. Golf at ChampionsGate is always awesome!

FHM Insurance Team won first place (left to right: Cory Broadway, BB&T; Matt Lupino; Steve Morgan; Adam Johnson.

(L to R) Infinite Energy's Jay Holdren, Brad Gamble and Mike Roche flank Bart Vig, Cracker Barrel (second from left). FRLA RCS staff Caitie Mook, Lorena Moreno and Lisa Sumner.

Fiberbuilt Team (left to right) Paul Knapp; Roger Amindon, Marriott Singer Island; David Warrnier, Tapper & Co.; and Hector Felix.

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F lor i da R estau r a n t & Lod g i n g A s soci at i on

Choose Infinite Energy & Dave Reid, Miller’s Ale House; Ray Holden, MillerCoors, ; Bob Watson, Miller’s Ale House; Adam Kirk, MillerCoors.

SAVE!

NCR Local Ball Drop Winner, Tijuana Flats' Jeff Rettig, Jr.

Nick Binnings and Ron Green, Another Broken Egg; Brian Wood and Eddy Miyares, Coca-Cola Refreshments.

Bob Leonard Golf Classic Winners 1st Place (National Course) Team Heartland: Jason Green, Tim Paton, Howard Navin, Brett Bradley (International Course) Team FHM Insurance: Matt Lupino, Steve Morgan, Adam Johnson, Cory Broadway 2nd Place (National Course) Team Infinite Energy: James Hatch, Michael Veneziano, Drew Jasinski, Bill Pascrell (International Course) Team Heartland: TJ Lefler, Andy Gross, Adam Belcher, Jeff Payne w w w.Res t au ra n t A nd Lodgi ng.com

Competition Winners Longest Drive Sponsored by AmeriGas (National Hole #7): Mike Weiner (International Hole #8): TS Lefler Closest to the Pin Sponsored by Cintas (National Hole #5) : Justin Jachimowizc (International Hole #5): Steve Morgan

The best natural gas plans for your business.

Call for a quote today!

(855)375-2555 FRLA@InfiniteEnergy.com www.InfiniteEnergy.com

Straightest Drive Sponsored by Ecolab & Heartland (National Hole #7): Brett Shen (International Hole #13): Tim Lynch

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A L A C A RT e

LeGA L

Top Trends ADA Lawsuits on the Rise Culinary Themes Throughout Florida 1. environmental sustainability 2. Gluten-free cuisine 3. Hyper-local sourcing (e.g. restaurant gardens) 4. Children's nutrition 5. nose-to-tail/root-to-stalk cooking (e.g. reduce food waste by using entire animal / plant)

Kid's Meals 1. Healthful kids' meals 2. Whole-grain items in kids' meals 3. Fruit/vegetable children's side items 4. ethnic-inspired children's dishes 5. Oven-baked items in kids' meals (e.g. baked chicken fingers, oven-baked fries) Source: National Restaurant Association, What's Hot in 2014 chef survey

R

ecently a number of lawsuits have been filed by plaintiffs claiming violation of federal disability access (americans with Disabilities act).

While primarily filed in South Florida in the past, plaintiffs have expanded their complaints throughout Florida. various non-compliance charges have been filed ranging from parking accessibility to lack of wheelchair lifts for swimming pools.

Typically, in many of these cases, the violation has been noted by the plaintiff and rather than waiting for the administrative process to work, the plaintiff files a lawsuit demanding cash for damages caused by the non-compliance.

While this scenario is not illegal, it is difficult for business owners to correct issues of

non-compliance and have to pay a settlement to the plaintiff at the same time.

The National restaurant association (Nra) offers a toolkit to assist in aDa compliance.

You can find it on the Nra's website by visiting http://imis.restaurant.org/store/detail. aspx?id=aDa12.

The american Hotel and lodging association (aHla) also offers an aDa accessibility guide. For more information on accessing this document, visit the aHla's website at http://www.ahla.com/content. aspx?id=36346&terms=aDa. For further information, go to www.ada.gov.

FRLA is working to inform members about this situation and will be providing information to members on a routine basis.

Thank You 2014 Marketing + Operations Summit Sponsors

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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

G OV E R N M EN TA L R E L AT IONS

Post-Election Update

T

he Florida Restaurant and Lodging Association is proud to congratulate Governor Rick Scott on his victory in the 2014 General Election. “Florida families made the right decision to re-elect Governor Rick Scott. He is a true champion for our state’s tourism and hospitality industry which plays a vital role in job creation and economic development,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “On behalf of our more than 10,000 members representing hoteliers, restaurateurs and suppliers, we are thrilled to congratulate Governor Scott on a well-deserved win and will continue to work under his leadership to ensure we provide our millions of visitors with a world-class experience.”

FRLA played a very active role in the 2014 Elections, and is proud to announce 99% of the candidates supported by FRLA members retained, or won their seats in the Senate and House.

Federal Level • For the first time since 2006, Republicans will be in charge of the Senate with a net gain of 7 seats (Virginia, Louisiana and Alaska are still to be determined).

• The House of Representatives saw a net gain of 13 seats, bringing the current total to 243 Republicans and 179 Democrats.

Beach) won by a margin of approximately 5% against former Senator Ellyn Bogdanoff (R–Delray Beach).

Pending Special Election (Senate) • Senator John Thrasher (R–Fleming Island) was confirmed as the President of Florida State University at the November 6 Board of Governors’ Meeting in Boca Raton. Upon his confirmation, he is expected to vacate his Senate seat, triggering a special election that will be set by the Governor.

Florida House • In the 2014 Election, all 120 House seats were up; there were 14 “open” seats (9 Republican, 5 Democrat) due to term-limits. Following the August Primary Election, 45 (25 Republican, 20 Democrat) of the 120 House seats were already closed as the candidates were automatically re-elected due to having no registered opposition. That left a total of 75 seats open in the General Election. Of those seats, 23 (15 Republican, 8 Democrat) were “all but decided” meaning there was a major party candidate (Republican or Democrat) facing only minor party opposition.

Florida Senate • The Senate is still controlled by the Republicans who hold 26 seats, while the Democrats hold 14 seats.

The Republicans are still 1 seat shy of a supermajority.

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Rob Gelhardt photo

Competitive Senate Races • District 22: Senator Jeff Brandes (R–St. Petersburg) defeated challenger Judithanne McLaughlin.

This bell-weather district is competitive, but the incumbent was able to pull off a win.

• District 34: A re-match of the 2012 race, and the results were the same. Incumbent Maria Sachs (D–Delray F lor i da R estau r a n t & Lod g i n g

15

2015 Corporate Events Competitive House Races • District 29: Incumbent Representative Mike Clelland (D–Lake Mary) was unseated by former Representative Scott Plakon.

• District 30: Incumbent Representative Karen Castor Dentel (D–Maitland) was unseated by Bob Cortes.

• District 47: Incumbent Representative Linda Stewart (D–Orlando) was unseated by Mike Miller.

• District 49: Incumbent Representative Joe Saunders (D–Orlando) was unseated by Rene “Coach P” Plasencia.

• District 63: Incumbent Representative Mark Danish (D–Tampa) was unseated by former Representative Shawn Harrison.

• District 65: Incumbent Representative Carl Zimmerman (D–Palm Harbor) was unseated by Chris Sprowls.

Constitutional Amendments • Of the three proposed Constitutional Amendments, only Amendment 1 passed. With 74.93% approval by Florida voters, this amendment met the required 60% threshold. The crux of the amendment is to dedicate 33% of net revenue from doc stamp taxes to the Land Acquisition Trust Fund.

That Fund will be used to acquire and improve conservation lands in the state. FRLA’s Board of Directors voted to endorse the efforts of Amendment 1 during its summer meeting.

• Amendment 2: Medical Marijuana and Amendment 3: Judicial Vacancies did not achieve the required 60% voter approval.

Additional information on state candidate races can be found at the Florida Division of Elections’ website: http://election.dos. state.fl.us/

Calendar March 11, 2015

FRLA Tourism Day Tallahassee

June 8-10, 2015

Summer Board Meeting Hawk’s Cay Resort, Duck Key

July 28-30, 2015

Marketing + Operations Summit Marriott Waterside, Tampa October 5, 2015

Bob Leonard Golf Classic ChampionsGate, Orlando

October 6-8, 2015

FRLA Trade Show Orange County Convention Center (OCCC) Orlando October 6-7, 2015

Fall Board Meeting Orange County Convention Center (OCCC) Orlando FOR MORE INFORMATION: Dan Murphy, Vice President Membership & Corporate Relations 888-372-9119 ext. 235 or dmurphy@frla.org; Marjorie Stone, Corporate Relations & Events Manager 888-372-9119 ext.258 or mstone@frla.org

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F lor i da R estau r a n t & Lod g i n g A s soci at i on

A L A C A RT E

Emeril’s Florida Third Season Airing January 2015

T

he third season of Emeril’s Florida premiers in January, 2015, on the Cooking Channel. This one-of-akind show, which airs Sundays at 2:30 p.m., with reruns on Mondays at 9:30 a.m. and Thursdays at 10:30 a.m., uncovers the authentic cuisine and unbeatable scenery that makes the Sunshine State a hotspot for travelers and locals alike.

Thirteen not-to-bemissed episodes will cover the entire state and have Emeril visiting the city of Naples and the Space Coast for the first time. In each episode, Chef Lagasse will visit the state's top restaurants, resorts, events and festivals all while emphasizing delicious local cuisine. He then steps into the kitchen with local owners and chefs to prepare house specialties. For the first time in the history of the series, in every episode, Emeril will be cooking one of his favorite dishes, often featuring fresh from Florida seafood.

The season opens with an episode titled “Coming to America.” Emeril meets with chefs in Orlando, Oviedo and Cooper City who moved to Florida from foreign countries and is now serving imaginative cuisine in some of the top restaurants. Other episodes scheduled to appear this season include “Veteran Owned & Operated” set in Fort Walton Beach, Jacksonville, and the Space Coast, and “Family Owned & Operated,” set in Daytona Beach, Key Largo and Homestead.

Season Three of Emeril’s Florida is shaping up to be the best season yet showcasing Florida’s great establishments, world-class events and festivals against a backdrop of diverse scenery that is sure to awaken the travel bug in both residents and visitors.

Please check FRLA’s website for additional details.

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

FDA Administrator Speaks to the Florida Food Safety and Food Defense Advisory Council

T

he Florida Food Safety and Food Defense Advisory Council, along with outgoing FFSFDAC Chairman Geoff Luebkemann, welcomed Roberta Wagner of the Food and Drug Administration at a meeting in September 2014. Wagner is the Deputy Director of Regulatory Affairs for CFSAN (The Center for Food Safety and Nutrition) of the Food and Drug Administration.

Wagner spoke to the group about the Food Safety Modernization Act Phase II, FDA compliance and enforcement statistics, the microbiological surveillance program, and a genome tracking sequencing project.

The Florida Food Safety and Food Defense Advisory Council is a statutorily mandated "… forum for presenting, investigating, and evaluating issues of current importance to the assurance of a safe and secure food supply to the citizens of Florida…." The FFSFDAC is sponsored by the Florida Department of Agriculture and Consumer Services and is comprised of parties interested in statewide food safety.

Vice President of Education and Training, Geoff Luebkemann was the Chairman of the Advisory Council for 2013-2014.

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Urban Expositions, FRLA Partner for a Great Trade Show

Thousands of restaurant and foodservice industry professionals enjoyed three days of tasting new products, meeting with old and new vendors, and attending educational programs at the 43rd annual Florida Restaurant & Lodging Show held at the Orange County Convention Center in Orlando September 7-9, 2014. Chef Emeril Lagasse (inset, above) also provided a culinary exhibition with Tchoup Chop Chef Ryan Vargas on the show floor!

Check out the video from this year's show, at FRLA's YouTube Channel https://www.youtube.com/user/FRLAnews.

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F lor i da R estau r a n t & Lod g i n g A s soci at i on

Fall Board Meeting, Big Party Recap The FRLA Fall Board Meeting took place in conjunction with the Florida Restaurant and Lodging Show this year. FRLA board members, chapter presidents and representatives, past State chairmen, and at-large directors from large and small national restaurant and hotel chains and top independents gather to attend informative meetings and plan for the following year.

The BIG Party is THE Florida hospitality gathering of the year.

VIP industry leaders gathered for a fabulous evening of food, drinks, networking and entertainment.

Thanks to all of our attendees and sponsors for making the 2014 Big Party a wonderful success!

This year we had a record turnout at B.B. King's Blues Club in Orlando - more than 500 people!

Thank You Fall Board Meeting Sponsors w w w.Res t au ra n t A nd Lodgi ng.com

F lor i da R estau r a n t & Lod g i n g  

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TOU R I SM

FRLA Helps Boost Area Tourism by Sponsoring Fall Events Featuring Nationally Renowned Musicians

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o keep the spirit of the summer alive all year long, Frla sponsored events designed to boost area tourism through instate marketing. In partnership with vISIT FlorIDa and Broadcast Music, Inc. (BMI), Frla helped market and support concert performances in Destin, Captiva Island, Ft. Myers Beach, Panama City Beach and Port St. Joe. Frla participates in these festivals to drive business to restaurants and hotels across the state.

In late September, Frla presented the Endless Summer Music Series at HarborWalk village in Destin. The fifth annual event showcased a dozen BMI songwriters who sang country’s biggest hits and shared the stories behind the songs.

Farther south, more musicians were featured in an intimate setting at the Island Hopper Songwriter Fest. as a featured sponsor of the event, Frla was thrilled to bring nationally acclaimed artists to Florida, including country duo Thompson Square and Sugarland’s Kristian Bush. The event kicked off in Captiva Island with dozens of songwriter performances.

“This was a chance for visitors to experience Florida’s picturesque islands while listening to some of the best songwriters in the music business,” said Carol Dover, President and Ceo of the Florida restaurant and lodging association. “It is truly a unique opportunity and gives our restaurateurs and hoteliers another occasion to highlight why Florida’s hospitality industry is the best in the nation.”

Endless Summer Music Series 20 N OV EM B ER / D ECEM B ER

2014

PCB Seafood and Music Festival

or a rocking good show, there was something for everyone to enjoy featuring a picturesque background along Florida’s Gulf Coast,” said Dover. Frla will continue to sponsor vISIT FlorIDa’S in-state marketing program with events sprinkled around the state through May 2015. Be sure to attend the events slated for the remainder of the 2014-2015 Program: April 21-26, 2015 The 40th Sun ‘n Fun International Fly-in and Expo, Lakeland

Blast on the Bay Celebrating its 6th anniversary in october, Blast on the Bay played host to a group of talented artists straight from the streets of Nashville. Festival performances consisted of 30+ musicians who have collectively written hundreds of hit songs for chart topping artists like Faith Hill, George Strait, Jason aldean and Garth Brooks.

Just down the road, The Panama City Beach Seafood and Music Festival marked its second year at aaron Bessant Park. The event featured an all-star lineup including: The Band Perry, Blues Traveler, and iconic rock-n-roll legends: The outlaws and Foghat.

These headlining acts were accompanied by more than a half dozen regional and local recording artists, making this year’s event one of the biggest, and best, yet.“These were mustsee events that gave the Northwest Florida hospitality community an opportunity to shine as a stellar destination. Whether you were looking for an intimate storytelling experience

April 23-26, 2015 South Walton Beaches Wine and Food Festival, Sandestin May 6-10, 2015 Key West Songwriter’s Festival, Key West May 2015 Capital Cuisine Restaurant Week and Concert Series, Tallahassee For more information about these events, contact FRLA.

Island Hopper Music Fest 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

2014

FRLA Year in Review

Chairman's Installation Gala

JAN

FRLA’s Winter Board Meeting, Installation of new Executive Committee members and Annual Gala held at the Ritz-Carlton, Amelia Island.

FRLA sponsored the Miami-Dade College Hospitality Institute provided programs for job training, job preparation and a job fair. This quarterly program works with 18 non-profits in the area.

FRLA’s Regulatory Compliance Services conducted ongoing foodhandler training for the Florida Department of Agriculture and Consumer Services Food and Nutrition group throughout the state.

Florida’s HTMP Competition held during the Winter Board Meeting. Students competed in various lodging-related events to include Hospitality Project Hotel Operations Competition and Knowledge Bowl.

What a year! The Florida Restaurant and Lodging Association �illed 2014 with incredible events aimed to educate, promote and offer networking opportunities for our members.

The following “Year in Review” showcases many of these events that re�lect FRLA’s leadership and dedication to Florida’s hospitality industry.

FEB

The second season of Emeril’s Florida kicked off on the Cooking Channel.

This partnership with Chef Emeril Lagasse highlights many FRLA members’ operations and will do the same in Year Three.

FRLA’s Regulatory Compliance Services and the Florida Division of Alcoholic Beverages and Tobacco conducted Spring Break Alcohol Compliance Training for alcohol vendors in Panama City Beach.

Sarasota Manatee Legislative Breakfast held to give members of that chapter an opportunity to meet and get to know a little bit about elected officials in their area.

HTMP Competition

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Emeril’s Florida F lO R i Da R Estau R a N t & lO D g i N g

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FRLA held a reception for Governor Scott in conjunction with Tourism Day AHLA Legislative Summit was attended by FRLA representatives.

MAR The Florida Legislature convened in Tallahassee facing issues such as expansion of gambling, the communications services tax, restaurant grading, funding for tourism marketing, food safety training, and hospitality education training.

FRLA and The Partnership for Florida’s Tourism hosted Florida Tourism Day in Tallahassee. This event showcased Florida’s hospitality industry to the Florida Legislature. With more than 400 attendees, the event let the

industry’s voice be known to lawmakers. The Day began at the downtown Doubletree Hotel and the day was capped with a street party celebrating our industry.

FRLA hosted Governor Scott at WC Dover Farm for an event in which the Governor spoke to industry leadership about issues facing the state.

The ProStart Culinary Team Competitions showcased the talents of Florida’s ProStart students while competing in one of four competitions over two days.

The Salute to Excellence Awards Dinner was held honoring all ProStart competition, Pineapple Awards, scholarship recipients and Hospitality Excellence Awards dinners.

APR

Through its VISIT FLORIDA partnership for in-state marketing, FRLA sponsored two events in April 2014: the Sun ‘N Fun Fly-In and Expo in Polk County and the Beaches of South Walton Wine and Food Festival.

The Sun ‘N Fun event is the second largest aviation event of its kind in the world and Florida’s largest convention drawing in over 200,000 consumers and contributing a substantial economic impact to the local area exceeding $60M annually. The Beaches of South Walton Wine and Food Festival event is a “best-in-class”

SOWAL Wine Festival

Sun 'N Fun Fly-In and Expo, Lakeland

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wine and food festival drawing people from all over the US.

ProStart Culinary Team Competition

The Broward Chapter’s 5th Annual Excellence in Education Gala honored the Educational Program Stars of the Year. 18 scholarships were awarded to High School Seniors and many of their chosen colleges were in attendance.

Customer service expert John DiJulius spoke to

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Tourism 2014

Day attendees came from all over the state.

FRLA’s Central Florida, Space Coast, Sarasota, Manatee, Hillsborough and Pinellas chapters about providing “worldclass” experiences to customers.

Affordable Care Act (ACA) Educational Workshops sponsored

by FRLA were held across the state throughout the year to offer more insight into the ACA’s requirements.

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

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MAY

In the final days of the legislative session, the House and Senate, both unanimously passed House Bill 803, the Communications Services Tax bill which clearly defined for the Department of Revenue that public lodging establishments were NOT a communications service provider. This bill resulted in the savings and return of millions of dollars to the hospitality industry. Governor Rick Scott signed the bill into law on May 12th.

FRLA was a top level sponsor and member of the Host Committee for the Conference of Food Protection’s (CFP) 2014 Biennial Meeting at the Lake Buena Vista Palace. The CFP is the foundational US retail

food safety policy body, comprised of stakeholder members from all segments of the food industry; local, state, and federal regulators; and academic and consumer interests.

FRLA sponsored two events through its in-state marketing partnership with VISIT FLORIDA in May: the Key West Songwriters Festival (KWSF) and the Capital Cuisine Restaurant Week and Concert Series (CCRWCS) in Tallahassee. KWSF is a premier songwriters’ festival and the largest of its kind with attendees coming from all over the world to enjoy music in a casual atmosphere in the Florida Keys. CCRWCS featured FRLA member restaurants with prix fixe menus and concerts at the new Cascades Park in Tallahassee and in venues around town.

Key West Songwriter's Festival jammed the streets

The sold-out FRLA Miami Golf Invitational was held at the iconic Biltmore Hotel in Coral Gables. This tournament benefitted the FRLA Education Foundation and the FRLA Miami Chapter’s Education Fund which provides scholarships, equipment, text books and curriculum for high school and college students in local hospitality and culinary programs.

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Events celebrating National Tourism Day Week were held in Hillsborough, Manatee, Sarasota, Pinellas and Southwest Florida chapters.

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Biltmore Hotel hosted the FRLA Miami Golf Invitational

FRLA’s Broward Chapter held a student internship job fair. This was an excellent opportunity for students to interview and talk with potential employers.

                      

               

FRLA's Central Florida Chapter held a great networking dinner at Kobe Japanese Steak House.

Conference of Food Protection

Central Florida Chapter

The 2014 Legislative Session was a winner for FRLA.

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AUG The Breakers Palm Beach

JUN

FRLA hosted its Summer Board Meeting at The Breakers Palm Beach.

The Board Meeting was an excellent opportunity to participate in Association activities, get to know more about topics of current interest including governmental relations, education and training, chapter events and more.

Chef Robert Irvine (center), host of Food Network’s Restaurant Impossible, was part of the line-up for the 2014 FRLA Marketing and Operations Summit

FRLA’s Broward Chapter held a Reverse Trade Show for hotel, restaurant and allied members. The hotel and restaurant members were visited by each of the allied members in a very short period of time. This was an efficient way to showcase the offerings of allied members.

The Space Coast Chapter of FRLA held its Fourth Annual Friends of the Industry function. This event recognized state and local leaders and was an excellent opportunity to meet and greet.

Chairman McManemon

FRLA along with Hilton Hotels sponsored Hospitality Institute in Orlando that was modeled on the MiamiDade Hospitality Institute offering job training, job preparation and a job fair.

FRLA’s Sarasota / Manatee Chairman’s Luncheon was an outstanding event with Chairman James E. McManemon headlining.

2014 FRLA Marketing and Operations Summit: SOLD OUT!

NRA President/CEO, Dawn Sweeney First Coast Chapter held its Bust-A-Clay fundraising event.

Bust-A-Clay was a fun and well-attended networking event.

JUL

FRLA’s Tallahassee Chapter hosted Don Fox of Firehouse Subs who spoke on “Seven Ways to Build a High Performing Brand.” This dynamic and engaging presentation was open to both members and nonmembers in the area.

FRLA’s ProStart Teacher Training Institute was a weeklong event for Florida’s ProStart instructors designed to increase knowledge of the materials covered in the ProStart curriculum while providing the opportunity to network with fellow instructors.

24 N OV EM B ER / D ECEM B ER

FRLA Operations and Marketing Summit was held in Tampa, Florida.

2014

This event featured well-known speakers from Bloomin’ Brands, Coca-Cola, Firehouse Subs, Wyndham Vacation Rentals, Tijuana Flats and more, plus television personalities including Chef Robert Irvine, host of the Food Network’s Restaurant Impossible and Anthony Melchiorri, host of the Travel Channel’s Hotel Impossible.

Don Fox, Firehouse Subs

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

SEP

September was especially busy for FRLA!

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F lO R i Da R Estau R a N t & lO D g i N g  

25

Carol Dover, FRLA President and CEO, greeted concert-goers at the Endless Summer Music Festival, Destin

SEP

NRA / FRLA Bob Leonard Golf Classic was held in Orlando at ChampionsGate. If you wanted to meet key decision-makers, this was the event to attend. Senior executives from national hotel and restaurant chains and independents golfed alongside suppliers and other VIPs for a full day of fun and networking.

FRLA’s partner Urban Exhibitions presented The Florida Restaurant and Lodging Show in Orlando. This annual trade show was a great success with growing attendance, Chef Emeril Lagasse and Chef Ryan Vargas providing a culinary exhibition on the trade show floor, an addition of a Fresh From Florida Pavillion and more.

FRLA’s Fall Board Meeting and The Big Party at B. B. King’s were held in conjunction with the Show. Both were well-attended and a great way to enjoy some of FRLA’s corporate events.

The Big Party set an attendance record of 500+!

At the Old School Auction and Golf Tournament, Tournament 1,000 guests enjoyed a delightful evening in downtown Tallahassee to raise funds for the FRLA Educational Foundation, FRLA Tallahassee Chapter, FSU Seminole Boosters, and the FSU Dedman School of Hospitality.

FRLA sponsored two events through its in-state marketing partnership with VISIT FLORIDA in September: Endless Summer Music Festival in Destin and the first week of the Island Hopper Songwriters Fest in Sanibel Island. Both events offered Nashvillebased country music songwriters playing to a crowd.

FRLA’s Education Foundation’s (FRLAEF) Regional Workshops were held in eight locations around the state and were designed to give students the opportunity to learn from post-secondary instructors.

Island Hopper Songwriter's Festival them costly mistakes from experts in the field at an Affordable Care Act (ACA) Educational Workshop at a Palm Beach Chapter event.

Affordable Care Act (ACA) Educational Workshops sponsored

by FRLA were held

across the state throughout the year to offer more insight into the ACA’s requirements.

FRLA celebrated National Food Safety Month with its Food Safety Special in the Florida Restaurant and Lodging Magazine.

FRLA members heard about the latest updates on the new healthcare policies along with laws on wage and hourly employees to save

Old School Auction and Golf Tournament, Tallahassee 2015 FRLA Chairman Andrew Reiss was installed by Chairman McManemon (left)

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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

OCT

FRLA sponsored three events through its in-state marketing partnership with VISIT FLORIDA in October: the second week of the Island Hopper Songwriter Fest, Blast on the Bay and Panama City Beach Seafood and Music Festival. Island Hopper’s second week was held in venues across Ft. Myers Beach. Blast on the Bay was held in Port St. Joe / Forgotten Coast. The Panama City Beach Seafood and Music Festival hosted more than 10,000 attendees who enjoyed seafood and other culinary delights and music. Musicians included: Dylan Altman Blues Band, Foghat, The Outlaws, Blues Traveler, Heritage, Little Honey, Andy Velo, Panfish, the

Island Hopper Songwriter's Fest

Blast on the Bay

Adam Craig Band, Josh Thompson and The Band Perry.

Agriculture and Consumer Services’ Commissioner Adam Putnam spoke to FRLA’s Pinellas and Hillsborough chapters providing a great opportunity to

hear from one of Florida’s political leaders.

Coalfire and Cocktails event was sponsored

by FRLA’s Palm Beach chapter. This was a great networking function held at Anthony’s Coal-Fired Pizza in Delray for area members.

More golfing fun for Broward Chapter members

NOV Organizational Session took place in Tallahassee.

November 4th was Election Day with many friends of the Industry being elected statewide.

Governor Rick Scott and the entire Florida Cabinet won reelection. FRLA played a very active role in the 2014 Elections, and 99% of the candidates supported by FRLA members retained, or won their seats in the Senate and House. Additionally, Amendment 1 passed.

FRLA Chapter Presidents’ Retreat was held in Tampa. This was a successful event sharing all that it takes to be a chapter president with all of the elected chapter presidential leadership.

Gov. Rick Scott and entire Cabinet won re-election.

DEC

Wine on the Water was held in Key West. This fifth annual event raised funding for local high schools teaching ProStart and for scholarships for the Florida Keys Community College Hospitality Program.

Chapter Holiday Events were held throughout the State.

FRLA Chapter Presidents’ Retreat

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Left-hand sign 1-meter, 2- sided sign, same copy on both sides:

FRLA Thanks Its 2014 Corporate Sponsors 2014 Corporate Sponsors

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2014

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

HOnOR S

Rosen Shingle Creek Named “ALHI Hotel of the Year”

A

ssociated luxury Hotels International (alHI), presented rosen Shingle Creek with its prestigious “Chairman’s award” as the “alHI Hotel of the Year” for 2014. The award is presented annually to the alHI member hotel or resort that best displays exemplary leadership and commitment to performance in the preceding year, while epitomizing exceptional property-level teamwork and cohesion with alHI’s Global Sales organization (GSo) team David Gabri (second from right), CEO of ALHI, presented the award to (from left): Katie Bellas, Director of in serving the meetings Sales & Marketing, Rosen Shingle Creek; Dan Giordano, General Manager, Rosen Shingle Creek; Harris Rosen, industry.

President & COO, Rosen Hotels & Resorts; and Leslie Menichini, Vice President, Sales & Marketing, Rosen Hotels & Resorts. They are pictured at Rosen Shingle Creek.

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800-541-6775 EssentialAmenities.com 208 Passaic Ave, Fairfield, NJ 07004 w w w.Res t au ra n t a nd lodgi ng.com

WWW.AHLEI.ORG/CHIA F lO R i Da R Estau R a N t & lO D g i N g

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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

U PDAT E S A N D I NNOVAT IONS

WDW Swan and Dolphin Redesigned

T

he Walt Disney World Swan and Dolphin Hotel is getting the largest makeover in its history. The hotel has launched a multi-phase, multi-year, $125 million redesign project that will transform every guest room in the 758room Swan Hotel and the 1,509-room Dolphin Hotel.

“As we celebrate the hotel’s 25th anniversary, it is appropriate that we mark the occasion with a renaissance of our room product,” said General Manager Fred Sawyers. “Our guests will continue to receive the level of service and hospitality that comes with a quarter century of experience while enjoying a modern new guest room.”

The transformation will occur without disruption to the guest experience as the majority of guest rooms will be available throughout the process. The hotel’s public spaces, restaurants, meeting rooms, shops, pools and recreational areas will not be impacted and remain fully operational throughout the renovation.

The new room design is inspired by the resort’s water-themed architecture. The goal was to create a serene and sophisticated atmosphere.

The guest room features upgraded furniture and all of the latest technology including large HD TVs. Additional power outlets provide corporate executives and family travelers more options for use of multiple personal electronics.

Blending an artistic combination of whites, blues and grays, the design creates a tasteful ambiance that appeals to adults while abstract artwork playfully delights children as well.

The project started at the Swan Hotel, with approximately 500 of the 756 rooms redesigned by the end of 2014. The first phase of the Dolphin Hotel rooms will begin in 2015 with the entire rooms project currently scheduled for completion by the end of 2016. w w w.Res t au ra n t A nd Lodgi ng.com

Sustainable Seafood

by Gulf Wild Gulf Wild has recently published its HOOKED ON Magazine, and this edition is all about seafood sustainability. It has a bunch of great articles about the use of sustainable seafood.

Visit http://issuu.com/gulfwldhooked/docs/september2014_ issue_2/1 to check it out!

Cool Apps Taco Bell App

Taco Bell has recently announced a new app that allows customers to order food for pick-up or dining in. This is likely the first of many new mobile ordering apps from other fast food restaurants that will allow for preordering of food from a smartphone. In addition to ordering food ahead of time, the app will offer some exclusive menu items and customer offers, customized ordering, the ability to view nutrition information, order and re-load Taco Bell cards, find a location, and more.

This app is available for IOS or Android.

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TA X AT ION

Dealing with Jim Ervin & Nathan Adams Holland & Knight LLP

T

ypically, hotels and restaurants in Florida are simply tax collectors for the State -- and major tax collectors at that.

But there are times when hotels and restaurants are also taxpayers. When the taxes are anticipated and lawfully imposed, they may be painful, but they are just like other business expenses and can be accounted for in the cost of goods or services sold. The real problem arises when a tax bill comes as a total surprise. With the assistance of FRLA, we recently addressed one of the causes of unforeseen tax liability arising under the Communications Services Tax ("CST"), but there is a second cause related to sales tax on real estate licenses that you should carefully consider.Surprise taxation ordinarily begins with the Department of Revenue ("DOR") conducting an audit covering up to three prior taxable years, then presents the business with a large assessment inclusive of interest and penalties. The bill may be for taxes that purportedly should have been collected from customers but the business was unaware that the taxes should have been collected; or, on purchases where the seller did not collect the tax or the business thought the items were exempt. With an audit, it is too late to recover the tax from the customers, so the business has to pay over money that should have been paid by the customer. Or, in the case of purchases, the business must pay an expense that it may not be able to figure into the price it charges for the rooms or meals Sometimes, the audit will produce an assessment for a tax that is not only unexpected but not legally due in whole or part. In this circumstance, the good news is that the tax may not have to be paid at all, but the bad news is that it may take some major effort and expense to get the assessment withdrawn with the assistance of legal counsel. And, in some cases, it may even take "an act of Congress" to resolve the matter.

Recently, a number of hotels had just this situation where it took an act of the 32  N OV EM B ER / D ECEM B ER

2014

Florida Legislature to overturn erroneous unexpected tax assessments. Beginning around 2012, DOR auditors decided that hotel franchisees owed CST on franchise fees paid to their franchisors, notwithstanding that the CST is a tax on "communications services" (e.g., telephone service). Why? DOR auditors determined that, in some cases, the franchise fee (or related separate fees) included a charge or reimbursement for certain telecommunications services purchased by the franchisor to be used in furnishing central reservation services. Because these charges were bundled into the franchise fee, the auditors concluded that the entire franchise fee was subject to CST. With CST rates as high as 14% in some parts of Florida, the assessments were quite high. And this issue was one that created exposure for most, if not all, members of the hotel industry.

Unfortunately, after months of meetings with DOR, common sense did not prevail at the agency, so a coalition of hotel franchisors and franchisees led by FRLA came together to resolve the problem legislatively Legislation was passed and approved by the Governor that clarified the law to render the CST inapplicable to charges for communications services that are used to provide non-taxable services such as central reservation services.

Another battle is brewing involving sales tax on licenses to use realty affecting restaurants and hotels. Unfortunately, in this case, there may be tax actually due, although normally not nearly as much as the Department often claims in its audits.

For many years, Florida has been one of the few states to impose sales tax on commercial leases of real property. In the 1980's, the Legislature added "licenses" of real property as

subject to sales tax. Since then, confusion has abounded concerning the application of this tax to licenses to use realty. In audits, DOR's view is that whenever someone who is using property makes any form of payment to the owner of the property, sales tax is due on the entire payment, regardless of the true nature of the payment. These payments may be for, as examples, concessions (arcade, ATM, vending machines), displays (e.g., magazine racks), or on-site businesses.

For hotels, the issue has arisen in the context of arrangements with third parties that provide services at the hotel to guests. An example is an audio-video service or beach chair provider. If that vendor uses space at the hotel to conduct operations and makes any payment to the hotel, the Department has asserted in a number of audits that sales tax is due on the entire payment as a taxable license to use property. In other words, the Department's view has been that the vendor is renting space from the hotel and that sales tax is due on the entire payment even though most or all of the payment is simply a commission paid to the hotel for access to its customers.

Although it can be argued, depending on the circumstances, that none of the payment to the restaurant or hotel is subject to sales tax, if any tax is due at all it should be on the amount reasonably attributed to the amount and value of space involved. Restaurants and hotels need to carefully review these arrangements for potential tax liability. Changes to agreements to specifically address this issue on the front end can mean the difference between an unexpected tax bill and no surprises from a Department audit.

Jim Ervin & Nathan Adams are attorneys with Holland & Knight, LLP. F lor i da R estau r a n t & Lod g i n g A s soci at i on

T R A I n I nG

FRLA, vISIT FLORIDA Launch Hospitality Training Program

V

ISIT FlorIDa has announced a new training and certification program for industry employees.

The training curriculum, presented with the Florida restaurant and lodging association, aims to strengthen and grow guest satisfaction across markets and drive repeat visits.

Front-line employees will be instructed in industry-vetted topics designed to increase their knowledge of tourism in Florida and their understanding of visitor diversity. “our more than 1 million industry employees surprise and delight visitors each day,” said Will Seccombe, President and Ceo of vISIT FlorIDa, "Nothing is more powerful than the recommendations of family and friends, and those experiences often start with great Florida hospitality.”

The hospitality training program is free year-round to vISIT FlorIDa Marketing Partners and DMo members on vISITFlorIDa.org.

There will be several topics covered in the

FRLA is proud to support the efforts of vISIT FLORIDA in providing tourism and hospitality workers stateof-the-art training to guarantee the greatest tourist experience for our nearly 100 million visitors. What better opportunity to share best practices, and provide certification, to the more than one million employees who keep tourists coming back again and again to the Sunshine State?

— CarOL B. DOVer, Fmp

president and CeO Florida restaurant and Lodging association

training. The first of the five topics will be “The Power of one: Creating Memorable Guest experiences in the Sunshine State.” additional topics will be introduced throughout 2015.

Participants that complete the training earn certification. Instruction will include: • Creating positive personal interactions;

•

• •

Understanding the diversity of visitors to Florida and differences in communication; Florida tourism product knowledge; and The importance of tourism to Florida’s economy and to individual jobs in this industry.

Fuel your success with propane

Florida Propane Gas Safety Education and Research Council For more information, visit PropaneFL.com or email info@FloridaGas.org w w w.Res t au ra n t a nd lodgi ng.com

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C H A P T E R C OR NE R

2015 Regional Directors’ Territories Northwest Florida Regional Director– Ray Green Cell 850-545-5901 Fax 850-224-1590 Rgreen@frla.org Northeast Florida Regional Director – Corkey Bergamo

Sarasota and Manatee Chapters' Annual Chairman's luncheon – sold out with Chairman James E. McMannemon at the Ritz-Carlton Sarasota.

Save the Date

Cell 904-993-6287 Fax 904-880-6964 Cbergamo@frla.org

2015 HTMP International Competition

Cell 727-642-3404 Fax 727-953-6803 Dannette@frla.org

Mark your calendar for the American Hotel & Lodging Educational Institute's (AHLEI) annual event for high school hospitality students. The Hospitality Tourism and Management (HTMP) International Competition offers students challenges based on real-world job scenarios in the hospitality industry. It also provides opportunities for students and instructors alike to network with representatives from colleges, hotels, and hospitality associations.

Tampa Bay/Southwest Florida Regional Director – Dannette Lynch

HTMP Competition Dates

Central Florida Regional Director – Dannette Lynch

Cell 727-642-3404 Fax 727-953-6803 Dannette@frla.org

Thursday, April 23 - Saturday, April 25, 2015 Location: Rosen Shingle Creek, Orlando, Florida Additional Details: Official rules and registration forms coming soon.

Hillsborough Regional Manager – Katie Bone

Willey FRLA's New Marketing Manager

Cell 813-293-2428 Kbone@frla.org South Florida Regional Director– Lynne Hernandez Office 305-598-FRLA (3752) Cell 305-710-3962 Fax 305-598-3753 Lhernandez@frla.org Broward Chapter Director– Anne Sallee Cell 954-233-0850 Fax 844-253-0850 Asallee@frla.org Palm Beach Chapter Director – Lois Croft Cell 561-410-0035 lcroft@frla.org

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M

at Willey is FRLA's new marketing manager. His background includes work in a variety of professional worlds including counseling, public policy, politics, and journalism.

For the past year, Mat was managing director at Onyx Creative Group. He oversaw a staff of eight including graphic designers, web developers, and social media/content specialists.

His day-to-day responsibilities included marketing, business development, content strategy, planning and administration, project management, staff operations, and client liaison services.

Prior to working at Onyx, he was the Director of Communications for acclaimed handcrafted cheesemaker, Sweet Grass Dairy in Thomasville, GA. He also currently sits on the board for both the Thomasville Community Resource Center and the Covey Film Festival.

Willey

Raised by two small business owners (his mom owns a restaurant!) Mat has a bone deep appreciation for what it takes to make things work on a day-to-day basis while understanding how to harness communications and marketing that not only positively impact the bottom line, but also create lasting relationships.

Mat holds a Masters Degree of Science in Sociology from Illinois State University (ISU).

F lor i da R estau r a n t & Lod g i n g A s soci at i on

Independent Restaurants

SECRETS OF SUCCESS

Gordos Cuban Cuisine ordos has brought the exciting flavors of Cuba to the Capital City since 1996. With two locations in Tallahassee, Gordos is where visitors and Tallahasseans go to enjoy traditional Cuban food or burgers, salads and sandwiches with a Cuban “flair.” as a long-time independent member of the Tallahassee business community FR&L Magazine is looking to Gordos to share some Secrets of Success.

Please describe your menu for our readers.

our extensive menu is that of a Cuban restaurant with typical, yet outstanding food. From Cuban sandwiches, croquetas, empanadas, arroz con pollo, to masitas de puerco, frijoles negros and maduros and more, we have authentic and delicious food that brings people back to Gordos time and time again. We also serve salads, sandwiches and burgers with a Cuban twist.

How do you keep your menu fresh and interesting to returning guests?

at Gordos we run specials to change it up, but we always keep our standard items. We revise our menu about every 16 to 18 months. our specials run from shark bites during Shark Week to conch chowder during the cooler months.

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In addition we use seasonal foods all year long.

What is your most popular dish?

our most popular dish is our Cuban sandwich. We also offer an awesome turkey Cuban sandwich. our bread is great! our signature item is our roasted pork, lechon asado. It is slow-roasted for 14 hours with mojo. It is so tender and shreds perfectly. I always tell our customers, "Work yourself down the menu; don't get stuck on one thing. everything is good!"

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What is your most popular cocktail?

Our most popular cocktail is the Gordo Smash. It is a fantastic rum punch with five shots of alcohol in a 32-ounce Famous Gordos cup.

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

Our guests' tastes have changed a little over the years. We try to accommodate people, but really, we do what we do. Several of our menu items meet the needs of those customers that are vegetarian, or require gluten-free food offerings.

Overall, though, one thing has not changed, people want good food.

What is the most important thing

you emphasize to staff about your customers?

At Gordos, we want every customer to feel like dining with us is an experience. We want it to be a meal that the customer will talk about and remember. They'll forget what they ate, but they won't forget the experience.

What do you think is critical to your employee training?

When training our employees at Gordos, we emphasize that they need to treat people right.

We explain to employees that no matter how their day is going, you have got to treat customers as guests. In addition, we tell our kitchen staff to send out only something that they would eat.

Do you have core customers?

Yes we do. We have our Friday guys, our Monday group, folks that come for Happy Hour and more. We feel that if you make someone feel like a regular, they become a regular.

How do you reduce employee turnover?

We really don't have much employee turnover.

We can tell in the first two weeks if someone is going to stay on with us. Gordos is a great place to work. We are like family. Our employees feel like Gordos is their business. When employees feel like that, they make every effort to see that everything is just right.

What are you doing to compete with all the new restaurants coming into Tallahassee?

We continue to grow and expand getting the brand out to the public. We treat our customers the best that we can. We stay on top of our game all of the time. We rely on word of mouth to bring customers.

We offer a quality product that gives us the opportunity to grow and treat people fairly at a fair price. We can't please everybody, but we sure try. In addition, we learn from our mistakes.

How do you market to new customers?

We rely heavily on word-of-mouth marketing.

Our Gordos cups are everywhere. People love them! We are also involved in the community sponsoring soccer teams, poker runs -community channeling.

Would you ever franchise your business?

I'd never say never to franchising. There would be issues to work through. We make everything in-house. Everything is like a child. We are able to be consistent that way. We plan to open some other smaller places and to continue to expand our catering business.

What is your tip to staying in business for such a long time?

Again, we treat our customers the best that we can. We stay on top of our game all of the time.

We serve quality food at a fair price. We treat our employees right.

In addition, Gordos is only as good as its staff, and we have great people working at Gordos.

Gordos' staff is absolutely the best, starting from the managers all of the way to the dishwashers, and everyone in between, I have been truly been blessed to work with such a great group.

After 18 years, soon to be 19 years in the business, we believe that these beliefs will allow us to compete for years to come.

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F lor i da R estau r a n t & Lod g i n g A s soci at i on

TOU R I SM DE V E L OPM EN T

Film, Television a Good Investment for Florida Representative Michelle Rehwinkel Vasilinda

F

rom Tarzan in Wakulla Springs to Flipper and Burn Notice in Miami, the film and television industry has left a legacy that stretches from Pensacola to Coconut Grove.

This legacy has enriched the Florida brand and attracted tourists from around the world to experience and relive classic moments of film and television history. The iconic sets, unforgettable characters, and intricate plots filmed in Florida create a steady stream of tourism long after production has ended.

The impact of film production in Florida was on display with the release of Dolphin Tale in September 2011. Filmed at the Clearwater Marine Aquarium in Clearwater, Florida, Dolphin Tale and its star performer, Winter the tailless dolphin, have created a hotspot for filminduced tourism. A study by the University of South Florida found that almost three quarters of visitors to the aquarium were there because of Dolphin Tale. The recent release of the sequel, Dolphin Tale 2, along with a new aquarium, will bring even more film-induced tourism to the area. In fact, according to the Florida Office of Film and Entertainment, the production companies that shot in Florida during FY 2012 – 2013 spent an estimated $39.8 million on lodging and $20.4 million on food.”

Florida played a significant role in the booming motion picture business during the early 1900s. Jacksonville became known as the “Winter Film Capital of the World.” The late Representative Don Davis, who served the Jacksonville community in the Florida House, was an early champion of the film and entertainment industry. In 2007, the Legislature honored him by passing the Don Davis Entertainment Industry Economic Development Act which increased incentives for film production in Florida. After my first election in 2008, I decided to pick up the baton for the film and entertainment industry.

Senator Nancy Detert, R-Venice, has also been a champion for film and television in the Florida Legislature.

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

In 2010, the Florida Legislature passed the Entertainment Industry Economic Development Act which reignited the incentive program for film and television productions to come to Florida. The program was so popular that it quickly ran out of funds.

Earlier this year, I co-hosted the 2014 Film, Entertainment and Television Legislative Social at The Capitol to bring together industry professionals and legislators in order to inform my colleagues about the benefits of film and television production in Florida and the need for continued investment. We came together to support a bill sponsored by Representative Manny Diaz, R-Hialeah, which sought to replenish the depleted incentive funds but unfortunately it was not passed. Despite this effort, Florida has failed to continue to offer a stable system of incentives or credits compared to other states.

I have met many producers, directors and other professionals from the film industry who share the same vision about Florida’s tremendous potential to become one of the top states for film and television production. The Sunshine State must reclaim this lush and vibrant economic territory to compete for the millions of entertainment dollars flowing into other states. Georgia and Louisiana are beating us to the punch in the competition for the benefits of an industry that has a well-educated workforce and is particularly known for its financial benefit to the bottom line of caterers and hotels.

Filmmaker and producer Bill Grefe, best known for his career spanning five decades in action/ thriller movies and who was honored with the distinguished Film Florida Legends Award said, “Our government officials and the general public must be made aware of the countless millions of dollars the entertainment industry

could provide to Florida’s economy.”

To revive Florida’s film legacy and ensure a strong and sustainable economic future, the motion picture industry must be a vibrant part of our industry mix. By leveling the playing field we not only keep well trained, highly educated camera men and women, producers, writers, and the hundreds of jobs it takes to make a movie or television show at home in Florida but we invite tourism and investment into our great state. The Florida Legislature needs to recognize that expansion of the film and television industry benefits the restaurant and lodging industry and all Florida businesses.

The film industry should be homegrown to promote the Florida brand.

The beautiful climate, great people and gracious hospitality allowed Florida’s restaurant and lodging industry to flourish; the film and television industry is the perfect industry to build on and strengthen the economic powerhouse we have in our tourism and hospitality business. Industry professionals and enthusiasts must make their voice heard in the Legislature and Governor’s office to promote the benefits that film and entertainment production provide to the restaurant and lodging industry and see that they continue to flourish.

Michelle Rehwinkel Vasilindais a member of the Florida House of Representatives from Tallahassee, Florida.

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1-800-537-9863 F lor i da R estau r a n t & Lod g i n g

37

F R L A Education al Fou n dation

Melbourne

ProStart Regional Workshop

T

he FRLA Educational Foundation hosted eight ProStart Regional Workshops during the fall. Regional Workshops were an opportunity for students to learn from post-secondary instructors while enhancing the students' skills and increasing their enthusiasm for the industry.

Over 800 students and instructors attended at least one of the eight events. The Regional Workshops were spread out over a month's time with the first event being held at the Melbourne campus of Keiser University.

Keiser University hosted events at both their Tallahassee campus and Sarasota campuses.

Regional Workshops continued with Johnson and Wales University hosting students at three different Regional Workshops: their North Miami campus, Land O' Lakes High School and Eastside High School in Gainesville. The FRLAEF also partnered with Multicultural Foodservice and Hospitality Alliance (MFHA) through Johnson and Wales University to host ProStart Regional Workshop participant two Showcase of at Keiser University the Stars events Melbourne. in Orlando and another event on Johnson and Wales University's North Miami campus.

ProStart Melbourne Particpants

HTMP students (above) at the September Showcase of the Stars Event in Orlando.

(Right) Chef Bryan from Johnson and Wales University offers advice to ProStart students at an October Regional Workshop.

T his e v e n t would n ot be possibl e w ithout th e support of th e F R L A E F ’ s part n e rs

G L OB A L S P O N S O R S

U N I V ER SA L SPONSOR

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S A F e S TA F F

CITY

JAN

FEB

MAR

APR

MAY

JUN

13

10

10

14

12

9

Ramada Inn

7

4

4

1

6

3

Hilton Garden Inn

BRANDON

28

25

25

29

27

24

Embassy Suites

DAYTONA BEACH

21

18

25

15

20

17

Best Western Plus Int'l. Speedway Hotel

FT LAUDERDALE

14

18

11

8

13

3

Embassy Suites

FT MYERS

22

12

12

9

14

11

Hilton Garden Inn

FT PIERCE

8

5

5

2

7

4

UF Indian River Research

FT WALTON

6

3

3

7

5

2

Wyndham Garden

GAINESVILLE

22

24

31

15

26

23

Hilton Garden Inn

ISLAMORADA

26

23

26

20

18

25

Islander Resort

JACKSONVILLE

13

10

3

14

13

9

Wyndham Jacksonville Riverwalk

17

24

21

19

ALTAMONTE SPRINGS BOCA RATON

JACKSONVILLE BEACH JACKSONVILLE BEACH

20

16

Holiday Inn Express

8

9

10

9

4

11

DoubleTree Grand Key Resort

KISSIMMEE

12

16

16

20

18

15

Seralago Hotel & Suites Maingate East

LAKELAND

7

11

4

15

6

3

Courtyard by Marriott

MANDARIN

7

4

4

1

6

3

Ramada Conference Center

MELBOURNE

15

12

19

9

14

11

Holiday Inn Hotel & Conference Center

6

3

3

7

5

9

Homewood Suites by Hilton Miami Blue Lagoon

MIAMI SPANISH

15

12

19

16

14

18

Homewood Suites by Hilton Miami Blue Lagoon

NAPLES

15

26

19

30

28

18

DoubleTree Suites

OCALA

20

24

24

21

26

23

Homewood Suites by Hilton Ocala at Heath Brook

ORLANDO ENGLISH

5

2

2

6

4

1

Rosen Inn International

ORLANDO SPANISH

12

9

9

13

11

8

Embassy Suites

PANAMA CITY

13

10

10

7

12

9

Gulf Coast State College

PENSACOLA

20

24

24

21

19

23

Pensacola Bay Center

PORT RICHEY

21

18

18

22

20

17

Days Inn & Suites

8

5

5

1

7

4

Holiday Inn Lakewood Ranch

ST AUGUSTINE

14

11

18

8

13

10

Holiday Inn Express & Suites

ST PETERSBURG

5

2

2

6

4

1

Holiday Inn Express

TALLAHASSEE

29

26

26

30

28

25

Lively Technical Center

TAMPA - ENGLISH

20

17

23

20

18

15

Sheraton Suites

TAMPA SPANISH

26

23

23

27

18

29

Holiday Inn Tampa Westshore

VENICE

12

9

9

13

11

8

Best Western Ambassador Suites

WEST PALM BEACH

26

16

16

20

18

15

Holiday Inn West Palm Beach Airport

SARASOTA

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

www.safestaff.org

Four Points by Sheraton

KEY WEST

MIAMI

Food Manager Training & Testing Schedule

to register, call toll-free 1-866-372SaFe (7233) or visit www.safestaff.org.

Registration for training begins at 8:00 a.m. and for exam at 12:30 p.m. unless otherwise noted.

Dates subject to change without notice. Please see SafeStaff.org for current schedule.

* dates are tentative

F lO R i Da R Estau R a N t & lO D g i N g  

39

I AM NCR REAL-TIME I am a mobile application that gives you immediate insight into your restaurant’s performance.

Get on-the-go control of your business so you can keep an eye on operations and make important decisions even when you’re not there.

For information call or visit us on the web.

We are NCR. We make everyday easier. florida.hospitality@ncr.com | NCR Local Florida | 1-800-665-9222

40 N OV EM B ER / D ECEM B ER

2014

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