BOCA raton resort & club’s SECRETS OF SUCCESS
O f f i c i a l P u b l i c at i o n o f t h e F lo r i da R e s ta u r a n t & Lo d g i n g A s s o c i at i o n
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F lo r i da Restau r a n t & Lo d g i n g A s so ci at i o n
F rom t h e c h a i r m a n ’ s de sk
A Positive Business Climate Depends On It
Your Involvement is Key Both Locally and Nationally Andy Reiss
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provide jobs for our people, contribute to the economy, s part of my responsibilities as make a living, and maybe even make a little money. No Chairman, I attended the National one knows more about our business than we do, and that Restaurant Association’s (NRA) Public Affairs Conference in Washington, DC is why it is so important to become involved in efforts that provide insight to the folks that make our dream a reality. with a large FRLA delegation. This Get involved and stay involved. Support elected officials conference was a great opportunity to who support our Industry. Attend programs that “make interact with members of Congress and to network with our voice heard”. restaurateurs from around the Country. The Conference offered both a meeting format and then individual meetings with Florida Congressional members, much like our Tourism Day, here in Tallahassee. Our group from Florida met with several members of the House of Representatives including: Representatives Steve – ANDY REISS Southerland, Vern Buchanan, Daniel Webster, Ted Yoho, 2013 Chairman of the Board Florida Restaurant and Lodging Association Ander Crenshaw, Tom Rooney and Ted Deutch. It was interesting to meet and chat with our Florida Congressmen in a small group setting. In these meetings we were given an opportunity to discuss some of the important issues facing business owners and governmental leaders … to our large FRLA delegation for making such as Immigration Reform, the Affordable Care Act, Minimum Wage, among others. the trip to Washington, DC Before we started Richard Turner, our Vice President of Government Relations, Robert McAdam, Darden Restaurants, Maribeth Bisienere, Walt Disney Parks prepared each of us so that we were ready to and Resorts, Nick Vojnovic, Little Greek, Don Fox, Firehouse Subs of America, discuss certain subjects and dig into these LLC, Cecily Sorensen, Firehouse, Crystal Burney, Firehouse, Matt Halme, Bloomin’ important issues. Decisions on legislative Brands, Joseph Kadow, Bloomin’ Brands, Andrew Gross, Sunshine Restaurant action concerning these issues could impact Corporation, Laurilee Thompson, Dixie Crossroads, Inc., Bob Jones, Southeastern our Industry and the way in which we Fisheries Association, Jeanna Merrifield, Wild Ocean Seafood, Mike Merrifield conduct our business. These Congressmen Wild Ocean, Sherri McCoy, Cape Canaveral Seafood, Joe Kefauver, The Parquet heard loud and clear from our delegation. It’s Group, James Salerno, Focus Brands, Nicole Di Pietro, Tijuana Flats, Al Gardner, what representative government is all about. A&L Associates, Leigh Doyle, Hill of Beans Coffee Company, Jennifer Osgood, As a guy who has been a participant at the Cintas, and Jacob DiPeitre, Walt Disney World Resort. local and the state level on behalf of varyThere is no better way to be heard than to visit our elected officials ing organizations and causes for many years, and sit down and explain our position on issues that affect our busiinvolvement at the national level is another nesses and our lives. step toward establishing a positive business climate. We all want to do what is right,
Thanks!
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contents JUNE/JULY 2013 • WWW.RESTAURANTANDLODGING.COM
14 Q&A: The Affordable Care Act Trusted advisors Don Fox (Firehouse of America) and Mario Roizsome (HR Benefits) offer readers assistance in navigating the Affordable Care Act (ACA). Each agreed to give us their thoughts on some important questions.
36 The Boca Raton Resort and Club Secrets of Success Find out more of the history, practices, and amazing amenities of this legendary property, once dubbed the “Greatest Resort in the World,” and, “the happy combination of Venice and heaven.” The resort was host to this year’s FRLA Summer 2013 Board Meeting.
45 Endless Summer Songwriter Series Nashville’s top songwriters showcased in four-day charity event during South Walton Beaches Wine and Food Festival in Sandestin.
Departments
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From the Chairman’s Desk Your Involvement is Key From the CEO Signature Summer Events Promote All Florida Offers CEO Profile Crawford Ker, Founder/President, Ker’s Winghouse Event Calendar 2013 FRLA Event Calendar Marketing Does Your Operation Need a Facelift Chefs That Sizzle Marty Blitz, Mise En Place, Tampa ProStart Long Journey to the Top for ProStart Winners Chapter Corner Broward Chapter: Excellence in Education Awards Gala Emergency Management Florida Businesses Learn Emergency Preparation Top Trends / Cool Web Page Produce/Sides • www.HAWKSCAY.com Movers & Shakers Visit Florida Receives $9.5MM in Funding; Welcome, Hertz Hot New Concepts Wahoo Seafood Grill, Gainesville Legislative Report Sine Die Report: Success in 2013 Employment Affordable Care Act Next Steps FRLA Summer Board Meeting Photo Highlights from Boca Raton Resort & Club FRLA Fishing Tournament Photo Highlights from Boca Raton Resort & Club Operations Don’t Get Caught in the Tip Pool Whirlpool Membership FRLA 2013 Regional Directors’ Territories Social Media Social Media is Rocking the Florida Restaurant Business Wine Tips At Smith & Wollensky, Miami Guests Shape Wine Tastes, Trends Guest Commentary Let’s End Human Trafficking by Pam Bondi Green Hotels Ocean Reef Club Earns One Palm Green Lodging Designation ProStart Florida School Places Third in Int’l Lodging Management Competition SafeStaff Food Manager Training & Testing Schedule
Cover photo courtesy Boca Resort
F lo r i da Restau r a n t & Lo d g i n g A s so ci at i o n
F rom t h e c e o Chairman
Andrew Reiss
Andrew’s Downtown, Tallahassee Chairman-Elect
Jim McManemon, Jr. The Ritz-Carlton, Amelia Island Secretary-Treasurer
Matt Halme
Outback Steakhouse Inc., Tampa
Dave Hadelman Twin Peaks, Orlando
Greg Nicklaus Sirata Beach Resort, St. Petersburg
Kevin Speidel
Hilton, Fort Lauderdale Immediate Past Chair
Bruce Craul
Legendary Inc. & Hospitality Inc., Destin President/CEO
Carol B. Dover, fmp EDITOR
Susie R. McKinley email: susie@mckinleyhome.com
M AG A ZINE
Publication Manager
John M. Baker
john@restaurantandlodging.com Advertising
Leslie L. Baker
850-545-5023 • leslie@restaurantandlodging.com Published By
DestinCom 1334 Timberlane Rd., Tallahassee, FL 32312 Phone: 850-545-1362 • Fax: 850-907-8245 Florida Restaurant & Lodging magazine is the official publication of the Florida Restaurant & Lodging Association, Inc. (FRLA). FRLA reserves the right to accept, modify, or reject any and all content submitted for publication, whether paid or otherwise, solely at its discretion. Unless otherwise expressly indicated, FRLA does not endorse or warrant any products or services contained herein. In addition, unless otherwise expressly noted, the opinions expressed herein are those of the authors and not necessarily those of FRLA, its directors, officers, members, or staff. Content submissions may be made to the Publisher’s Office by regular mail or by e-mail. Please note that submitted materials will not be returned. FRLA Headquarters 230 S. Adams St. Tallahassee, FL 32301 850/224-2250 Fax: 850/224-9213
Publisher’s Address 1334 Timberlane Rd. Tallahassee, FL 32312 850/545-1362 Fax: 850/907-8245
Ad Rates and Submission Guidelines at www.RestaurantAndLodging.com Florida Restaurant & Lodging magazine (USPS 002-629; ISSN 104403640) is published bi-monthly. FRLA Members receive this publication as part of their membership dues. Non-members receive it as a marketing and promotion effort to inform the Florida foodservice and lodging industry of efforts made on its behalf by FRLA. Printing and mailing services: Boyd Brothers Printing, Inc., Panama City, FL. Address changes may be sent to: FRLA, PO Box 1779, Tallahassee, FL 32302 or via email to susana@frla.org. Subscription address changes (digiw Mail, w w.Res ra at n twww.RestaurantAndLodging.com, A nd Lodgi ng.com tal or US can bet au made and click the Manage Subscription tab.
Signature Summer Events Promote Enjoyment of All Florida Has to Offer
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By Carol B. Dover his issue of the FR&L Magazine offers FRLA’s Sine Die Report from the recently concluded Legislative Session. The FRLA Government Relations team worked tirelessly to ensure our hospitality industry remains viable in today’s competitive economic environment. Issues such as paid leave preemption were debated and passed or failed, depending on the topic. And now with the success of the paid leave preemption, governmental decisions relating to mandatory paid leave must be decided at the state level rather than a myriad of local ordinances. We expect Governor Rick Scott to sign the measure once it reaches his desk. Carol B. Dover This is a tremendous victory for local businesses whose existence depends on a level playing field with other companies. A complete briefing of issues pertinent to Florida’s hospitality industry is within this publication. Signature events held throughout the Sunshine State encourage residents and visitors alike to stay at our hotels, eat at our restaurants, visit our attractions, and enjoy all that Florida has to offer. FRLA is proud to be contributing to these events through our Endless Summer Music Series which brings in Nashville songwriters and nationallyrecognized musicians to entertain at local festivals and shows. Thompson Square recently played in Tallahassee over Memorial Day Weekend as part of the Series and was a big success! We recently sponsored the South Walton Beaches Wine & Food Festival which attracted more than 3,200 attendees to listen to our country singers, sip some wine, and watch cooking demonstrations by Florida chefs, all while raising money for local charities. We hope you enjoyed FRLA’s recent Summer Board Meeting June 10-12 at the Boca Raton Resort & Club. Board meetings are an excellent opportunity to meet with industry peers and to also learn about the most recent legislative and hospitality developments that impact your business. For further information about upcoming board meetings, including registration information, please go to www.FRLA.org. I also want to personally congratulate the students of Lake Forest Community High School in Palm Beach County who participated this summer in the 2013 LMP International Competition at Orlando’s Rosen Shingle Creek Resort. Each year the American Hotel & Lodging Association hosts students from around the world to showcase their skills in a two-day competition. The event was comprised of three competitions with Lake Forest Community placing 8th in the Knowledge Bowl, 3rd in the Hospitality Project, and 3rd in Hotel Operations, which earned the high school an overall 3rd place finish. Congratulations to these students who were awarded thousands of dollars in scholarships provided by leading hospitality management schools. Thank you for your continued support of our industry. Carol Dover is President and CEO of the Florida Restaurant and Lodging Association. F lo r i da Restau r a n t & Lo d g i n g
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F L ORIDA RESTAU RANT & L OD GING ASSOCIATION
FR&L Magazine’s CEO Profile is a new feature which will highlight CEOs of both our hotel and restaurant members. The CEO Profile will offer insight into the hospitality industry as well as how to get started in the business. Crawford Ker of Ker’s WingHouse visited with Susie McKinley, Editor of FR&L Magazine, to offer his thoughts for our CEO Profile.
Crawford Ker Founder/President Ker’s WingHouse Bar & Grill
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rawford Ker, founder and president of Ker’s WingHouse Bar & Grill, grew up in Dunedin, Florida and is a former college and professional football player. Crawford opened the first WingHouse in Largo, Florida. in 1994. The WingHouse staff ’s dedication and teamwork was a recipe for success. Today, WingHouse has 21 locations in 18 cities throughout Florida in Altamonte Springs, Bradenton, Brandon, Clearwater, Daytona Beach, Gainesville, Kissimmee, Lakeland, Largo, New Port Richey, Ocala, Orlando, Palm Harbor, Pinellas Park, Sanford, St. Petersburg, Tampa and Winter Park.
Crawford Ker
How did you get started in the hospitality industry? I was inspired to work in the hospitality industry after I retired from the NFL because my dad had been in the restaurant business all his life. As a kid, I would help out. In 1994, I saw an opportunity to become an entrepreneur and opened the first Ker’s WingHouse Bar & Grill in the Tampa area.
Early in your career, what was the most valuable lesson that you learned? I’ve learned that you need drive and perseverance. It takes a lot of hard work to become successful in this
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Crawford Ker and some of the girls of WingHouse.
industry, just like it does in professional sports. The NFL taught me the importance of teamwork and the roles that everyone plays. Just like a team is constantly evaluated on its performance – wins, losses, yards, completed passes – the success of a restaurant is based on traffic and sales. A football team needs to win and a restaurant needs to be profitable to survive. They’re both very competitive environments.
Do you have any mentors who were instrumental in helping you achieve your goals? If so, please share any thoughts you have about your mentor that might be of interest to FR&L readers. My father was my mentor. He spent his life in restaurants and was an incredibly hard worker. He inspired me to go into the restaurant business after I left football. It’s always a great thing to have a mentor that has been where you are about to go. My dad was a great resource early on in the development of Ker’s WingHouse.
Do you have any careerrelated advice that you would like to pass on to FR&L readers? Always devise a well laid-out plan that examines different angles for various situations. It’s easy to let fear stop you, but instead of letting it conquer, persevere 8 J U N E /J U LY
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through the obstacle and drive to be the best. Every opportunity in life is a risk that can lead to success. Make sure to take on these opportunities to reap the rewards.
What is the single greatest factor in the success of your career? The people I’ve surrounded myself with over the last 20 years have provided an immense amount of guidance and support. I was able to establish strong relationships with people during the creation of Ker’s WingHouse that has helped my business succeed and grow to 21 locations. I learned a lot from them about business and industry.
How has participation in FRLA positively affected your business? Being a part of the network gives you opportunities; it’s helped Ker’s WingHouse gain recognition within in the industry and throughout Florida. FRLA is an important part of the community in this business.
Is there anything you would like to share with Florida’s hospitality industry members? Take advantage of any opportunity to learn, whether it’s from someone in the hospitality business or not. You never know when that advice will prove to be instrumental in making your next move.
F lo r i da Restau r a n t & Lo d g i n g A s so ci at i o n
ARTISTIC PHOTO IMAGING
Does Your Operation Need A Facelift?
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rtistic Photo Imaging was created by international architect, photographer and computer graphics designer, Harvey C. Ferber, in an attempt to introduce a greater ambiance and some new adventurous ideas into the décor of the food service industry. Ferber’s latest restaurant innovation is to create a “one-of-a-kind” artistic restaurant gallery. Using hand-finished ultra-violet protected canvas artistic photos, with randomly placed three-dimensional indirect lighting photo panels and indirect wall wash lighting, an entire section of walls of an operation could represent the appearance of an artistic collage with various scenes of choice. Ferber recommends using restaurant artwork designed to be dedicated to the wine list and menu For more information: www.frla.org/events items, such as entrees and desserts, with graphics of these items. This, too, may be designed as a threen FRLA Marketing/Operations Summit dimensional illuminated element. This design July 10-11, 2013 - Hilton Downtown Tampa concept may also be used for creating interest n FRLA Trade Show in children’s menu offerings creating an inviting September 22-24, 2013 atmosphere without great expense. Orange County Convention Center – Orlando Ferber feels this concept could reduce decor costs while providing exceptional aesthetic and n FRLA Big Party September 23, 2013 dining ambiance providing the most comfortable BB King’s Blues Club – Pointe Orlando and desirable dining pleasure....after all as he states...“we do live in an artistic 3-D world of n NRA/FRLA Bob Leonard Golf Classic color...” September 25, 2013 For more information email Ferber at ribausa@ ChampionsGate – Orlando aol.com.
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Marty Blitz
Mise en Place Tampa, Florida
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hef Marty Blitz apprenticed under a Master Chef at the Golden Mushroom, a wellknown restaurant outside Detroit. He started his career as a teenager in delis gaining invaluable experience about pace and working the line that would never leave him. He then studied under Chef Milos – an amazing classical teacher who helped him take his raw talent and form the foundation of his career, including how to calibrate his palate. Once formally trained through this apprenticeship and the American Culinary Association, he has since spent his nearly 35 plus years in the industry expanding a culinary repertoire that now includes the world’s many cultures and flavors with a specialization in the bold tastes of Tampa Bay. Under his guidance, Mise en Place expanded both its catering business and its in-house capabilities, growing from a six-table diner in 1986 to its current evolution as a full-service restaurant seating up to 240 people and preparing as many as a 1,000 meals in an evening. An avid reader and owner of at least 5,000 cookbooks, Blitz continually seeks inspiration from those around him; absorbing new tastes, ingredients, techniques, and skills from the multiethnic community that is the restaurant industry. Blitz combines this passion for learning with an unusual skill. Like a musician composing sonnets, Blitz first creates dishes in his mind, mentally combining flavors and foods until it is complete – finished – done. He then works with his team to produce and serve the meal without ever testing the recipe. Using simply his classical training, knowledge of food, and legendary palate, Blitz builds menus from scratch that feature some of the most exciting food served in Tampa Bay. As a result of this eagerness to learn, over the past 27 years, Mise en Place’s dishes have continually grown in complexity and depth, elevating expectations and providing a dining experience that continually reinvents itself.
Describe your restaurant concept. Mise en Place is a chef-driven innovative fine dining concept featuring Modern American Cuisine and encompassing a range of hospitality: Lunch, Dinner, Lounge, Events, as well as an Art Museum Cafe and a Wine Bar. Mise en Place is truly a chefdriven restaurant as our creativity, and the meals created, are
HotChef? Are You Considered Among 2013 Florida’s Hottest Chefs?
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Chef Marty Blitz
the foundation of our concept. The main restaurant menu changes in part each week and that creates the dynamic nature of our work that is reflected in our wine and cocktail list, as well as our approach to event planning and staff training.
What influences your cooking style? Ethnic cuisine mostly. I love to explore a culture and its food. I then take those dishes that really speak to me, and I elevate them to fit my menu at Mise en Place. I am also influenced by my staff and their passion for food. We get together to cook and eat, and I am inspired by that.
Does Tampa Bay inspire your menu? I fell in love with the Tampa’s regional cuisine when I moved here. I grew up and trained in the gentler style of the Midwest, so I got good at it and particularly enjoy it with the greater access to fresh farm products. Yet, I have always gravitated to bold flavor: Cuban and Island cuisines define bold and deep in terms of cooking. Plus, Southern cuisine is part of our regional cooking and shares a profile with Midwest cuisine.
Please tell readers about the features of Modern New American cuisine. We use the term Modern American (not New) because our cuisine is really driven by Chef and pulls from so many sources. It is not New, Nouveau or New World, which are some of the very defined current or recent cuisines. Modern American is a fairly broad description which tells a diner that it is innovative and currently drawing from a broad spectrum of cuisines for inspiration and in the genre of the American chef.
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 Restau 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!
Please describe some of your most popular menu items. We change some of the menu at Mise en Place each and every week so it is never exactly the same. This keeps staff engaged and constantly learning and guests excited each time they visit to discover what’s new. Some of the menu items that we are jazzed up about on the current menu are: The House Cured Charcuterie Plate including lamb andouille sausage, duck tasso, coppa, and a pork belly duck foie gras rillette. The charcuterie is presented with “groovy” accoutrements including hibiscus mustard, kumquat marmalade, capers, cornichons, and crostini. Perfectly prepared Sous Vide Lobster served with a house made spicy edamame mascarpone dumpling and a jicama avocado grapefruit salad. The plate is beautifully decked out with contemporary enhancements including rice crackers and aji amarillo yuzu vinaigrette. Varying flavors and texture is the highlight in our Aji Amarillo Chimichurri Seared Tuna entrée. Our sushi grade tuna is served over a trumpet royal mushroom fava bean lobster posole. A chayote hearts of palm radish ceviche taco sits beside the tuna accompanied by cuitlacoche crema and boniato puree. The presentation is finished with drizzled smoked tomato pepita romesco vinaigrette. With all the love of evolution at Mise en Place, there are a few favorites guests just don’t let Chef take off the menu. Two of those dishes are this main course and this dessert: Mustard Pecan Crusted Rack of Lamb - A parsliade style crust where the lamb is dredged first in dijon mustard and then in a blend of breadcrumbs, parmesan, crushed pecans and herbs is the highlight of this dish...unless you consider the Amish cheddar chili grits the lamb sits on! Topped off by our homemade cayenne buttermilk onion rings and accompanied by seasonal vegetable sauté, consisting of carrots, baby golden beets, haricot vert, and fennel - the dish is complete with a bourbon lamb jus. For dessert, try our legendary Chocolate Pecan Toffe Mousse. On the menu since Day One and still here by popular demand it is a pecan crust baked to crisp that is then topped with a thick chocolate ganache and chilled. Just before serving, a warm toffee sauce is poured w w w.Res t au ra n t A nd Lodgi ng.com
I have always gravitated to bold flavor; Cuban and Island cuisines define bold and deep in terms of cooking.
over the top of the chocolate and a bit of creme anglaise drizzled for a touch of vanilla flavor. Simply scrumptious!
and growing and keep my edge. Right now I am really into our Charcuterie program - we make all our own. It was a huge part of my education, and it is so cool that it is ‘back’. The night chef I did my apprenticeship under has written two books on the subject, and it is great to share it with him and … ask questions!
What is your favorite dish to eat that you’ve created?
What is your “sizzle” – for example, cuisine and food that are signature or “specialties,” unique food presentations or any new ideas you are using?
Right now it is probably the Charcuterie.
What do you attribute your success in the restaurant business to?
I think my sizzle comes from the fact that I will ask any question that will increase my knowledge of food and cooking. Whether of a master chef, a star chef, or a home cook - I let my curiosity lead. Thus, I am always changing
A true love of food, a penchant for cooking, the desire to explore and the fearlessness to question...along with a business partner who handles all FOH with the same passion.
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PROSTART
Long Journey to the Top for ProStart Winners
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he Florida team’s journey began with a short two-hour flight. That is how long it took Leto High School, representing Florida in Culinary, and Eastside High School, representing Florida in Management, to arrive in Baltimore, Maryland, for the National ProStart Invitational. For Leto this was their first journey to the National ProStart Invitational. For Eastside, they have been down this road before. At the end of the weekend, Leto finished 11th in the
Culinary Competition while Eastside finished in 7th place in the Management Competition. However, the winning culinary team’s journey to the top began with a 24-hour flight. After six months of intense practice, four students from Simon Sanchez High School in Yigo, Guam, wowed judges at the National ProStart Invitational. “They were very clean, very focused, and they didn’t make any mistakes,” said Chef Greg Beachey, who manages the National Restaurant
Tallahassee’s Capital Cuisine Restaurant Week and Endless Summer Music Series As part of FRLA’s Endless Summer Music Series, the husband and wife music team of Thompson Square performed over the Memorial Day weekend in Tallahassee capping the city’s Capital Cuisine Restaurant Week. Over 8,000 people came to downtown Tallahassee to hear local and Nashville musicians, many of whom visited our restaurants, stayed at our hotels, and took advantage of all that Tallahassee has to offer. The American Red Cross volunteers were also on hand to collect donations from concertgoers in support of our friends in Oklahoma. In the week leading up to the concert, restaurants across Tallahassee offered special prix fixe menus as songwriters complimented the cuisine at downtown locations. This event gave the community an opportunity to experience the culture of the Capital City at family friendly costs. A special thank you goes to our co-sponsors VISIT FLORIDA, Visit Tallahassee, Cone Distributing, MillerCoors, Coca-Cola, The Tallahassee Democrat, WTXL ABC 27, 94.9 WTNT Radio, and Thomas Howell Ferguson. 12 J U N E /J U LY
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Association Educational Foundation’s ProStart program. “They kept their plates and flavors simple, and they didn’t try to get crazy. They stuck to fundamentals.” As winners of the National ProStart Invitational culinary competition, the students each received $5,000 in scholarships from NRAEF and The Coca-Cola Co. Likewise, the winners of the management competition, from Badger High School in Lake Geneva, Wisc., received $5,000 scholarships. In addition to the scholarships, the NRAEF will fly both winning teams to Chicago next month for the National Restaurant Association Restaurant, Hotel-Motel Show. For the culinary competition, the Simon Sanchez team prepared a lumpia-encased, seafood beggar’s purse: stuffed pork tenderloin; and a dessert within 60 minutes. After the competition, Mac Daniel Dimla and his team mates, Angelica Sia, Airen Magday and Leyann Lusung shouted, “We got this one,” as they posed for celebratory photos. They said they were excited that their months of hard work and brainstorming paid off. “The thing that made us stand out was how we worked together,” he said. “We are a family, and we really had each other’s backs.” For the management competition, the Badger High School students presented a hypothetical restaurant concept, which included a business plan, menu, food costs, decor and layout. The students -- Victoria Bouras, Mason Fellmeth and Tyler Lininger -- said they practiced tirelessly for nearly four months, going over their presentation and critical thinking questions every day. “We kept pushing on,” Bouras said. “We knew that if we bled in practice, we wouldn’t bleed in battle.” About 350 students from 43 high schools participated in the competition, which began Friday with orientation and a pep rally. The culinary and management competitions ran all day Saturday and Sunday at the Marriott Waterfront in Baltimore. The event closed with the awards ceremony, where the top five management and culinary teams received more than $1.4 million in scholarships. “We are so proud of everyone in this room,” said Rob Gifford, executive vice president, philanthropic initiatives, NRAEF. “You are all champions.” F lo r i da Restau r a n t & Lo d g i n g A s so ci at i o n
CHA P TER CORNER
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he Broward Chapter of the Florida Restaurant & Lodging Association’s (FRLA) Educational Foundation recently held its Fourth Annual
Excellence in Education Awards Gala
at the Westin Beach Resort in Fort Lauderdale on April 17. As a partnership between Broward County Schools and the local hospitality industry, the event honored local high school students and teachers and provided scholarships to thirteen outstanding students in the ProStart (Culinary Program) and Hospitality, and Tourism Management Program who exemplify the skills needed to succeed in the hospitality industry. Broward County Superintendent Robert Runcie was the keynote speaker. Congratulations to all winners!
(L-R) Don Friedman, General Manager Embassy Suites Fort Lauderdale; Supt. Runcie; Ramola Motwani, FRLA Broward VP/Lodging & Education Committee Chair; Kevin Speidel, Area Director Hilton Fort Lauderdale/ FRLA Broward Chapter President & State Executive Committee Member; Marcos Borras, General Manager Bahia Mar Resort; John Allan, Hotel Manager Doubletree by Hilton Gallery One. Robert Runcie (inset) is Broward County Schools Superintendent.
At the recent First Coast Mixer, Don Fox (CEO, Firehouse Subs) and Paul Renner (Milam, Howard, Nicandi & Dees). w w w.Res t au ra n t A nd Lodgi ng.com
First Coast Chapter President Daryll Adams and Florida DBPR Secretary Ken Lawson. F lo r i da Restau r a n t & Lo d g i n g  
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on the Affordable Care Act FRLA Magazine spoke with some of our trusted advisors for assistance in navigating the Affordable Care Act (ACA). Each agreed to give us their thoughts on some important questions. Don Fox is CEO of Firehouse of America, LLC, where he leads the strategic, nationwide growth of Firehouse Subs, one of America’s leading fast casual restaurant brands. Under his leadership, the brand has grown to more than 600 restaurants in 35 states and Puerto Rico, and is recognized as one of the best franchises in the country. Don sits on various boards of influence in the restaurant community, and is a respected speaker, commentator, published author and blogger. He was named one of 10 Executives to Watch in 2011 by Nation’s Restaurant News (NRN), is a 2011 Golden Chain honoree, and was recognized by NRN as 2011’s Operator of the Year. Mario Roiz is managing principal and founder of HR Benefits, and has serviced the employee benefits industry for the past 25 years, with a focus on managed care, alternate funding, and underwriting. Prior to founding HR Benefits, Mario spent 15 years of his career with the top insurance carriers to include CAC-Ramsey, the first licensed HMO in the State of Florida, AvMed Health Plan, an Blue Cross and Blue Shield of Florida. He helped pave the way for HMOs, introducing the first generation of managed healthcare to one tenth of the Florida market. Mario holds three of the most prestigious designations available in the Health Care industry: REBC (Registered Employee Benefits Consultant), RHU (Registered Health Underwriter) and a designation created in the wake of the Supreme Court’s decision on the Patient Protection and Affordable Care Act. This designation – CHC (Chartered HealthCare Consultant) – provides advisors with crucial information, techniques, and skills to navigate employers within the current dynamics in legislation, taxes and compliance.
What do our members need to do today to prepare for the ACA? DF: The most basic thing each operator has to do is determine if they are a large employer (50 or more full-time equivalent employees). If they ARE a large employer, they should determine how many of their current employees are actually full time (in other words, they average 30 or more hours per week). Once you understand how many of your staff would be eligible for an offer of health insurance, you can make an intelligent decision about whether or not you will offer a qualifying health insurance policy. MR: First Steps: • Determine applicable large employer status (Consider Special Rules on Seasonal and Variable Employees) • Decide “Play or Pay” - We recommend PLAY • Select a team of professionals that can provide expertise in benefit plans, measurements, compliance, HR and implementation. • Don’t Panic - The Internal Revenue Service (IRS) or Department of Labor (DOL) have not created field manuals for enforcement and penalties 14 J U N E /J U LY
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• Best Practices - Good faith effort and an updated employee handbook will go a long way.
What are the top three to five things FRLA members need to address by October 1 to be compliant with ACA? DF: If you are a small employer, you have far fewer concerns. If you are a large employer, regardless of whether you offer health insurance or not, you will need to start evaluating your scheduling practices for your hourly employees. If you continue business as usual, you will run the risk of either having to offer insurance to more employees than you had planned (or can afford), or racking up penalties that you had not counted on. If you are going to embrace changes in employee scheduling practices, you should do so no later than July 1, 2013. This will give you three months to establish who your full-time employees are in advance of October 1, 2013. While not yet a date certain, this is the likely date when you will have to announce to your employees your intention for offering health insurance. If you do not have clarity about who is full-time, (and who is not), F lo r i da Restau r a n t & Lo d g i n g A s so ci at i o n
you will not be prepared to tell them whether or not they should seek insurance on the Exchange. If you are going to offer insurance you should have started discussions with your broker or insurance company in regard to the exact product(s) you will chose for your company. MR: First thing and the most overlooked: test your plan as of the 12/27/12 IRS requirement release date: • Plan must have been offered to at least one-third of employees (full-time and part-time) at the most recent open enrollment period prior to 12/27/12, or; • Cover at least 25% of employees as of the end of its most recent open enrollment period (or any date between October 31 and December 27, 2012), and; • Employer must offer affordable coverage that provides minimum value to full-time employees starting with the 2014 plan year. Second, the 90-day enrollment rule: waiting period cannot exceed 90 days (hard 90 days). We recommend changing the waiting period to the 1st of the month following 60 days. Third, Annual Open Enrollment Requirements: • To avoid potential penalty, an employer must provide employees with and an effective opportunity to enroll (or decline coverage) at least once each plan year.
• An employer CANNOT render an employee ineligible for a premium tax credit by requiring the employee to enroll in unaffordable coverage. • An employee’s failure to make a timely premium payment may result in termed coverage without the employer becoming liable for affordability test penalty.
What is the most frequent question you get asked in regards to the ACA? DF: The most common questions seem to be about the penalties for not offering insurance. But frankly, there is such limited understanding of the ACA among most operators that the questions are many and diverse. One key piece of advice I have for all operators at this stage is to think about the environment in their restaurant(s) after they announce their intentions to their employees. You must assume that in addition to your employees, all of your customers and even the media will be completely aware of your position on the ACA. If you are not proud of the solution you are implementing, then you should probably reexamine it. MR: It varies by industry, market segment and employer size, but the most common question after initial shock, is how much it will cost if we play or pay. This association (FRLA) is leading the nation in creating solutions and resources available to all members regardless of size; information and guidance is a phone call away.
For additional resources on the Affordable Care Act, visit: www.FRLA.org/tools-and-solutions/healthcare-resources
w w w.Res t au ra n t A nd Lodgi ng.com
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250+ State Associations
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E m e rg e nc y M a n ag e m e n t
Florida Businesses Learn To Prepare for Emergencies at Workshops Across the State
T
he Florida Restaurant and Lodging Association (FRLA) has presented an opportunity for businesses to prepare for disaster at workshops across the state, in a series called “Bulletproof Your Business.” The free business continuity workshops were in collaboration with the Florida Division of Emergency Management and the University of West Florida’s Small Business Development Center, and have been scheduled in Ft. Myers in late May, Palm Beach Gardens on June 19, Pensacola on June 24, Jacksonville on June 26, and Gainesville on June 28. The workshops are designed to teach local hoteliers, restaurateurs, and businesses how to create a continuity and disaster preparedness plan, how to utilize a property protection checklist, and how to protect their establishments in the event of a natural disaster. “These workshops will literally help save local businesses by showing them there is so much more they can do to prepare for the devastating impacts of natural disasters,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “June 1 marked the start to hurricane season. The workshops were scheduled in Ft. Myers in late May, with Palm Beach Gardens, Pensacola, Jacksonville, and Gainesville in June, ” she said. “Whenever possible, take advantage of opportunities like these workshops – they are offerings no business can afford to miss.” The program was led by noted speakers in the insurance and business management worlds from both the public and private sectors. The speakers included: • Cathy Hagan, a Certified Business Analyst and Area Director at the Small Business Development Center at the University of North Florida. In 2005 she traveled to New Orleans to work in an SBA Business Disaster Recovery Center, counseling business owners following the devastation of Hurricane Katrina. • Daniel Cavanaugh, a Naval Vietnam veteran. Cavanaugh has over twenty years of business management and financial administration w w w.Res t au ra n t A nd Lodgi ng.com
experience from the private sector. • Lynne McChristian, the Florida representative for the Insurance Information Institute, a nonprofit and non-lobbying organization based in New York and founded by the insurance industry in 1960 to provide insurance education. • Dr. Phil Geist, a consultant with seventeen
years of experience with both U.S. and international management consultant firms serving Fortune 500 companies and several national and state governments. Get A Plan! For additional information on Business Continuity Workshops, go to www.frla.org/tools-andsolutions/emergency-adisaster-preparedness
F lo r i da Restau r a n t & Lo d g i n g
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Cool Web Page www.HAWKSCAY.com For an easy to use web page with a fabulous array of photographs, visit www.hawkscay.com. This web page is informative and very descriptive utilizing photographs and maps to give the viewer an excellent understanding of the accommodations, dining options, scenic views and amenities available at the resort. Check it out!
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Sides/Starches 1.
2. 3. 4. 5.
Nonwheat noodles/pasta (e.g., quinoa, rice, buckwheat) Black / forbidden rice Quinoa Red rice Pickled vegetables
Ethnic Cuisines 1. 2. 3. 4. 5.
Peruvian cuisine Regional ethnic cuisine Ethnic fusion cuisine Korean cuisine Southeast Asian cuisine (e.g., Thai, Vietnamese, Malaysian)
*Source: National Restaurant Association, “What’s Hot in 2013” Chef Survey, 2012
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Mov e r s a n d Sh a k e r s
Burger 21® is Going Strong! Tampa Bay Beaches Chamber Tourism Person of the Year, Steve Westphal, with Carol Dover, FRLA President / CEO, and Dannette Lynch, FRLA Director of Membership.
Westphal Is Tampa Bay Beaches’ Tourism Person of the Year Winner
FRLA’s Pinellas Chapter sponsors the Tampa Bay Beaches Chambers Tourism Person of the Year Award. This year, Steve Westphal, owner of the Parkshore Grill, The Pub, Ten Beach Drive and The Hanger Restaurants was awarded this honor.
Burger 21®, a new better burger franchise founded by the owners of The Melting Pot® Restaurants, Inc., announced plans to expand westward with Dallas targeted for future franchise development. “Burger 21 is about providing guests with premium ingredients, innovative recipes and a gourmet experience without the gourmet price,” said Mark Johnston, Burger 21 president and chief concept officer and president of Front Burner Brands, management company for Burger 21. “We’ve seen a strong interest in our brand in Dallas, as well as surrounding cities, and we’re now looking for dedicated franchisees to help us bring Burger 21’s crafted burgers and hand-dipped shakes to Texas.” As part of its aggressive growth strategy, the Tampa-based concept plans to develop approximately 20 or more restaurants in the market. To date, Burger 21 has six restaurants open in Florida and 18 franchised locations in development along the East Coast.
VISIT Florida Receives $9.5MM
Increase in Public Funding
The Florida Legislature passed the state budget which included a $9.5 million increase in VISIT FLORIDA funding for a record $63.5 million in FY 2013-14. This move positions Florida to increase visitation and job creation. The significant increase in VISIT FLORIDA funding over the past two years is a clear indication that state leaders recognize the importance of tourism, and the industry’s role in strengthening the Florida economy and creating jobs for Floridians. It is also a strong endorsement of the industry-driven nature of our public/private partnership and our collective success in generating a substantial return on the state’s investment in VISIT FLORIDA’s cooperative marketing programs. Thanks to Florida’s tourism industry partners for these efforts: the VISIT FLORIDA Board of Directors and marketing committees, the Florida Association of Destination Marketing Organizations, the Florida Attractions Association, the Florida Association of RV Parks and Campgrounds, the Florida Association of Museums, the Florida Retail Federation, the Florida Association of Broadcasters, Enterprise Florida, Florida Restauranta and Lodging Association, and the Florida Chamber for their collective leadership, support and advocacy.
SPANISH FLORIDA TIMELINE This Series tracks the progress of Florida’s history over the last 500 years. Courtesy of FORUM, the statewide magazine of the Florida Humanities Council, www.FloridaHumanities.org.
1886 Cigar manufacturers transfer operations to Tampa after a fire in Key West damages factories there 1898 Spanish-American War erupts, r 20 J U N E /J U LY
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r erupts, resulting in Spain giving up Cuba while ceding Puerto Rico, the Philippines, and Guam to the U.S. 1959–1962 THE First wave of Cuban … w w w.Res t au ra n t A nd Lodgi ng.com
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Mov e r s a n d Sh a k e r s
Hertz: Welcome to the Sunshine State Worldwide headquarters move will bring 700 jobs to Southwest Florida The Florida Restaurant and Lodging Association is proud to welcome Hertz to the Sunshine State. The company recently announced it will move its corporate headquarters to Estero, Florida from Park Ridge, New Jersey. “We commend Governor Rick Scott for fostering a positive business relationship with this Fortune 500 Company,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “Hertz is a wonderful corporation that works directly with the tourism industry by helping our visitors travel our state with ease and in turn encouraging continued growth here in Florida.” Over a two-year period, up to 700 jobs will be relocated starting later this year, while more than 2,000 personnel will remain in New Jersey and the metro-New York City area, including up to 150 employees who currently work in Park Ridge. All other Park Ridge employees will be able to retain their current positions at the new headquarters in Ft. Myers, scheduled to be completed in early 2015. Hertz operates its car rental business through the Hertz, Dollar, and Thrifty brands from approximately 10,400 corporate, licensee and franchisee locations in North America, Europe, Latin America, Asia, Australia, Africa, the Middle East and New Zealand. Hertz is the largest worldwide airport general use car rental brand, operating from approximately 8,800 corporate and licensee locations in approximately 150 countries. Hertz is the number one airport car rental brand in the U.S. and at 111 major airports in Europe.
Cool Apps
Vine is a free app that allows the user to record and share short looping videos (six seconds or less). Imagine the fun you could have showing the preparation of menu item or activities at your hotel! The videos are shot in “stop motion”. For more information visit twitter.com/vineapp. You’ll like it!
Michael Whitehead
Whitehead Honored With Distinguished Service Award
Michael Whitehead, Division of Hotels and Restaurants employee and the State’s Mass Care Coordinator, received the 2013 Distinguished Service Award from the Governor’s Hurricane Conference (GHC) May 9, 2013 for “his outstanding contributions in improving mass care capabilities in the State of Florida and the nation.” The GHC’s DISTINGUISHED SERVICE AWARD is given to an individual or organization that has made cumulative outstanding contributions to some aspect of hurricane preparedness, response, recovery, mitigation or research in the State of Florida. The scope of the contribution can be local, regional or statewide. Well-deserved Mike! Congratulations!
SPANISH FLORIDA TIMELINE This Series tracks the progress of Florida’s history over the last 500 years. Courtesy of FORUM, the statewide magazine of the Florida Humanities Council, www.FloridaHumanities.org.
… IMMIGRANTS come to Florida to escape the Cuban Revolution; rush includes children sent by fearful parents in “Operation Pet 22 J U N E /J U LY
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Mov e r s a n d Sh a k e r s
McManemon Receives AH&LA State Leadership Award
Ron Vlasic, 2013 AH&LA Chairman, Jim McManemon, Ritz-Carlton, Amelia Island receives the AH&LA State Leadership Award from Katherine Lugar, AH&LA President & CEO and Joe McInerney, AH&LA’s Past President & CEO.
The American Hotel & Lodging Association (AH&LA) announced the winners of the State Leadership Awards recently during its annual Legislative Action Summit (LAS). These awards honored some of the most outstanding professionals in the hospitality industry, recognizing their hard work and dedication to bettering the lodging community across the country, for AH&LA and its partner state associations. Jim McManemon of the Ritz-Carlton, Amelia Island, and FRLA’s incoming 2014 Chairman of the Board, was among those recognized. Congratulations Jim!
Governor Rick Scott Signs Paid Leave Preemption Measure Legislation Protects Tourism, Hospitality Job Creation and Expansion-
FRLA applauds Governor Rick Scott for signing House Bill 655, a measure to preempt paid leave ordinances to the state level. Union-backed campaigns in Orange and Miami-Dade Counties sought to have local government require private entities to mandate paid leave benefits for employees. This anti-business edict was defeated at the local level and will now, with this new law, be decided at the state level. “Thank you to Governor Rick Scott for signing the paid leave preemption legislation and protecting members of the tourism and hospitality industry,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “Our industry has consistently fought for uniformity and fairness across the state, whether it relates to inspections, licensing fees, or training requirements. Florida businesses cannot survive with competing regulations on a county by county basis and this legislation now allows for a level playing field for job creation and expansion.” House Bill 655 was sponsored by State Representative Stephen Precourt (R-Orlando) and State Senator David Simmons (R-Altamonte Springs) and goes into effect July 1, 2013. The new law also requires a statewide task force be created to analyze employment benefits and the impact of state preemption of the regulation of such benefits. The findings are to be submitted to the Governor, the President of the Senate, and the Speaker of the House of Representative by January 15, 2014.
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ation Peter Pan.” A second wave arrives from 1965 to 1974, with government oversight 1980 Mariel boatlift brings more Cuban refugees w w w.Res t au ra n t A nd Lodgi ng.com
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Ho t N e w C onc e p t s
G ai n e s vi l l e Owners Shawn Shepherd and Butch Monaghan have launched a new concept in the land of the Gator: Wahoo Seafood Grill. Wahoo Seafood Grill is a fish house with a relaxed atmosphere. This concept offers fresh Florida seafood, create your own salad, specialty sandwiches and seafood boils, also known as “Big Pot Boils”. Wahoo’s is a fun party place, too, with Karaoke on Monday nights, live music Wednesday – Sunday, $4.50 Martinis on Wednesday, $4.50 Margaritas on Thursday and Happy Hour 3 - 7pm every day. With an outdoor porch for seating and four big screen TVs to watch multiple sporting events at once, guests are certain to have a great time at Wahoo Seafood Grill. If you’re driving through Gainesville, stop by or checkout www.wahooseafoodgrill.com.
SPANISH FLORIDA TIMELINE This Series tracks the progress of Florida’s history over the last 500 years. Courtesy of FORUM, the statewide magazine of the Florida Humanities Council, www.FloridaHumanities.org.
1989–present More Cuban refugees arrive via improvised vessels and a special lottery system n 24 J U N E /J U LY
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L E GIS L ATIVE NEWS
Sine Die Report This year, lawmakers supported legislation that ensures Florida will continue to create a business friendly environment for our industry. Most notably, we congratulate Senator David Simmons and House Majority Leader Stephen Precourt for their tireless efforts in supporting legislation that allowed preemptive paid leave measures to be decided at the state level. We also greatly appreciate all of the efforts of FRLA members made during the 2013 Legislative Session from attending Tourism Day to talking with legislators when needed. Thanks to our business coalition which was a successful strategy in working the paid leave preemption issue. Further thanks to FRLA staff and FRLA’s lobbying team for all of the hard work that a successful legislative session like 2013’s required.
PAID LEAVE PREEMPTION: PASSED
To view FRLA’s 2013 Capitol Dish be sure to visit FRLA’s YouTube channel.
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Beginning last year, the business community came under attack by local governments and organized labor groups wanting to mandate certain employee benefits. Immediate action was required during the 2013 Legislative Session. Local governments continue to intrude in areas where they have never ventured before. County and municipal governments around the state started to seek enactment of ordinances that would require businesses to provide certain employee benefits, including paid leave. The Florida Restaurant & Lodging Association created a coalition of more than 30 associations and businesses with the ultimate goal of preempting local governments from passing ordinances requiring employers to provide certain employee benefits not already required by state or federal law. Mandated paid leave was considered by both the Orange County and MiamiDade County Commissions in 2012. Similar measures across Florida and the country seeking to mandate that all private sector employers provide both full and part time workers various employee benefits, including paid leave, continued to grow. The nightmare of creating a patchwork of varying mandated employer
requirements by 67 counties and over 400 municipalities would slow Florida’s economic recovery and cause a loss of jobs. FRLA wishes to thank Senator David Simmons and Representative Steve Precourt for their dedication and hard work to this vital piece of legislation.
SCHOOL START DATE: DIED IN COMMITTEE Each year prior to 2006, several school districts around the state began to push their start dates further into the month of August. The inevitable finally happened, one school district decided to start its school year in July. It was at this point that parents around the state started to complain and the hospitality industry started to notice a reduction in sales and bookings. In 2006, legislation was passed so the school year start date could not begin any sooner than fourteen days prior to Labor Day. This was a compromise between parents, businesses, and educators. Educators were happy with additional days to prepare students for exams while parents and businesses were satisfied the school year start date was fixed so that it was a predictable constant in the future. As the legislative session progressed, Senator Kelli Stargel and Representative Larry Metz filed bills that would rescind
the 14-day before Labor Day rule. In an effort to preserve Florida’s 71.8 billion dollar tourism industry, FRLA opposed any revisions to the school start date. While our efforts were successful, we anticipate this issue to reappear in 2014.
EXPANSION OF GAMBLING: DEFEATED The Destination Resort Casino issue was one of the most lobbied bills of the 2012 Legislative Session. Florida voters have three times rejected “Las Vegas style” casino gambling over a 35-year span. Prior to the beginning of the 2013 Legislative Session, both the House of Representatives and the Florida Senate established committees on gaming. After numerous committee meetings and hours of testimony, the Legislature ordered that a comprehensive critical assessment study was in order. The study, to be completed by October 1, 2013, includes the following: • Evaluate the structure and performance of Florida’s existing gaming industry; • Describe the economic and fiscal impacts of each subsector, assess changes in those impacts over time until the present day, and include projection for the future; F lo r i da Restau r a n t & Lo d g i n g A s so ci at i o n
• Consider likely social costs of expanded casino gaming activities; • Include estimates of total spending and net economic impact for gaming as well as the change in demand associated with Floridians and visitors; • Include estimates of total reduced spending at other Florida businesses because visitor and resident spending has now flowed to gaming.
FUNDING OF BEACH SAFETY PERSONNEL / SUN LIFE STADIUM: DIED IN MESSAGES Under current law, counties use Tourist Development Tax (TDT) dollars primarily to promote and advertise tourism opportunities in the state of Florida. SB 1828, sponsored by the Senate Appropriations Committee, would have allowed the collection of TDT dollars to fund beach safety personnel and lifeguard operational activities in areas where there is public access. In order to meet the criteria for this use of TDT dollars, counties must be located on the coast with populations of less than 250,000, excluding the inmate population. SB 1828 also included an amendment that would provide state funding for Sun Life Stadium in Miami. If the bill passed, a referendum vote was required and the Dolphins could receive up to $289 million in taxpayer support from an increase in MiamiDade Tourist Development Tax, from 6 to 7 percent. The bill also offered the team up to $90 million in sales tax rebates. With the failure of this bill the referendum vote, which was scheduled for May 14, 2013, was canceled.
INTERNATIONAL DRIVER’S LICENSE: PASSED The first bill to reach Governor Scott’s desk this year, HB 7059, repeals a law requiring all foreign drivers visiting Florida to obtain an International Driver’s License. Last session, a new law required international visitors to use an International Driving Permit (IDP), issued in his or her name by their county of residence, to operate a motor vehicle in Florida. However, the new law also required the person to be in immediate possession of both an IDP and a w w w.Res t au ra n t A nd Lodgi ng.com
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L E GIS L ATIVE NEWS
valid driver’s license issued in the person’s country of residence. The reason for the modification last year was an effort to help law enforcement with nonEnglish licenses and possible security issues. Unfortunately, this modification had negative impacts on Florida’s international tourism. Immediate action was taken and HB 7059 was fast tracked through the legislative process and signed by the Governor.
HOSPITALITY EDUCATION PROGRAM (HEP): FUNDED $706,698 The Hospitality Education Program (HEP) was created in the early 1960’s with the primary goal of training all individuals and businesses in the food service industry. HEP provides important workforce-related training and transition programs through Florida’s public school system to students interested in pursuing careers in the hospitality industry. The dollars in the trust fund are derived from a $10 license surcharge paid exclusively by Florida’s restaurant and lodging establishments for the sole purpose of funding this important program. Approximately 25,000 students and more than 240 high schools participate in HEP. This program helps the hospitality industry grow its workforce by producing a pool of certified and immediately employable workers with the proper skill sets to be assets to the industry. FRLA worked diligently with the governor and legislative leaders to continue to provide funding for this program which is necessary to recruit and train the hospitality leaders of tomorrow.
VISIT FLORIDA: FUNDED $63.5 MILLION With FRLA as one of its biggest allies, VISIT
FLORIDA received additional funding in the 2013 budget. VISIT FLORIDA, the state’s official tourism marketing corporation, serves as a source for travel planning to visitors across the globe. VISIT FLORIDA is a public/private partnership created by the Florida Legislature in 1996. As the state’s number one industry, tourism was responsible for welcoming 91.4 million visitors in 2012 who spent more than $71.8 billion, generating 23 percent of the state’s sales tax revenue and employing more than one million Floridians. For every $1 spent on tourism marketing, VISIT FLORIDA generates more than $258 in tourism spending and $15 in new sales tax collections, paid by visitors, not residents. Additional funding is secured from the private sector to expand VISIT FLORIDA’s marketing dollars. Last fiscal year, VISIT FLORIDA raised more than $95 million in private sector matching funds. This was achieved by actively recruiting the state’s tourism industry to invest as Partners through cooperative advertising campaigns, promotional programs and many other payto-play ventures. Through this public/private partnership, VISIT FLORIDA serves nearly 12,000 tourism industry businesses. VISIT FLORIDA facilitates tourism industry participation in domestic and international travel trade and consumer shows, as well as media missions to the top global visitor markets. VISIT FLORIDA also works closely with travel agents, tour operators, meeting and event planners, and is responsible for operating Florida’s five Official Welcome Centers.
Currently, Section 564.05 of the Florida Statutes states that wine may not be sold in individual containers that exceed one gallon. The bill amends Section 564.05, F.S. to allow the sale of wine in individual containers that hold 5.16 gallons. This bill is important to restaurants that serve wine by the glass, and also is environmentally friendly by reducing the number of bottles sent to the dump or recycling plants.
MADISON COUNTY LICENSE: PASSED Until last year, Madison County was one of four “dry” counties in Florida. Under current Florida Beverage Law, a hotel must have at least 80 guest rooms to obtain a “Special Motel/Hotel” license. As is common with counties that have small populations, no lodging establishment in Madison County can meet this requirement. With the passage of HB 1421, sponsored by Representative Halsey Beshears, and supported by Senator Bill Montford, the number of guest rooms required for a “Special Motel/Hotel” license is reduced to 45 rooms in Madison County only. This bill will allow Madison County to become more competitive, increase its local economy and provide additional jobs to the area.
RELATING TO PREMISE INSPECTION: PASSED
WINE CONTAINERS AND SALES: PASSED
House Bill 795 permits the Division of Hotels and Restaurants (DBPR) to develop a riskbased inspection frequency for all licensed food service establishments. The bill will potentially lower the regulatory burden for businesses that have a positive compliance history, therefore, decreasing the regulatory burden for many Florida restaurants.
The Florida Beverage Law restricts the size in which alcoholic beverages may be sold at retail.
DISTILLED SPIRITS: PASSED The passage of this bill allows a craft distillery, defined as “a licensed distillery that produces 75,000 or fewer gallons of distilled spirits on its premises and notifies the division of the desire to operate as a craft distillery,” to sell distilled spirits it produces to consumers for off premise consumption. Previous to the passage of this bill, such establishments were prohibited to sell their own product in onsite gift stores. The sales of the spirits must be made on “private property” contiguous to the distillery premises at a souvenir gift shop operated by the manufacturer.
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EM PL OYMENT
Affordable Care Act: Next Steps
I
n early May, the Department of Labor (DOL) released temporary guidance regarding the Fair Labor Standards Act (FLSA) notice required by the health care law that employers subject to the FLSA provide notice of the exchanges to their employees. DOL has also released templates employers can use to comply with this requirement – one for those who offer coverage and another for employers who do not. Employers are required to provide this written notice to current employees by October 1, 2013, and thereafter to new hires. For 2014, the Department will consider a notice to be provided at the time of hiring if the notice is provided within 14 days of an employee’s start date. The Technical Guidance and templates are posted on the DOL website: • Technical Release 2013-02 – Guidance on the notice to employees of coverage options under FLSA §18B and updated model election notice under COBRA • Template for Employers who offer coverage • Template for Employers who do not offer coverage You may notice that these templates are similar to the Employer Coverage Tool that was recently issued as part of the Family Application for Medicaid or Exchange coverage by the Department of Health and Human Services Department. This guidance and notice has been anticipated and is the requirement under the law that was originally scheduled to go into effect March 1, 2013. DOL postponed this requirement at the end of January, saying that they would release future guidance and employer compliance would begin in late summer/early fall 2013. The statute requires that employers provide written notice and provide the following information: 1. Informing the employee of the existence of the Marketplace (referred to in the statute as the Exchange) including a description of the services provided by the Marketplace, and the manner in w w w.Res t au ra n t A nd Lodgi ng.com
which the employee may contact the Marketplace to request assistance; 2. If the employer plan’s share of the total allowed costs of benefits provided under the plan is less than 60 percent of such costs, that the employee may be eligible for a premium tax credit under section 36B of the Internal Revenue Code (the Code) if the employee purchases a qualified health plan through the Marketplace; and 3. If the employee purchases a qualified health plan through the Marketplace,
the employee may lose the employer contribution (if any) to any health benefits plan offered by the employer and that all or a portion of such contribution may be excludable from income for Federal income tax purposes. For more information on health care reform, please visit the National Restaurant Association’s health care website by http://healthcare.restaurant.org/. *Source: National Restaurant Association
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Board Meeting Highlights Tom Williamson, FRLA GR Chair and Steve Crisafulli, Speaker Designate.
Jim McManemon, FRLA Incoming Chair, Andrew Reiss, FRLA Chairman of the Board.
Senator Wilton Simpson and Senator Bill Galvano.
FRLA Board Meeting attendees.
Jordan Langione, Senator Bill Galvano, Richard Turner, FRLA, and Mitch Doren. 30  J U N E /J U LY
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Tim Burks, Briggs Carroll, John Moore of Team Island Oasis.
Bob Dearden, FRLA; Doug Sallie, GameTime Travel; Cammy and Bill Milner, Square 1 Burgers; Karen Smith, Alliah Sheta, FRLA.
Jason Fialkoff, Mitch Doren, and some HAPPY kids!
The Cintas Team!
Eddie Lendenburg, SYSCO
David Payne, Mark Takaki, Mike Roche, Hillary Stormant, and Brad Gamble made up Team Infinite Energy.
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Toby Sullivan, Casper Service Group
FRLA Fishing Tournament F lo r i da Restau r a n t & Lo d g i n g  
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OPERATIONS
Don’t Get Caught in the
Tip Pool
Whirlpool
By Maureen Daughton
This is one wave Florida business owners do not want to catch. In recent years, wage and hour claims have been on the rise across the nation. Unlike most areas of employment law, the federal and state wage and hour laws apply, with a few narrow exceptions, to all types and sizes of employers including businesses in the hospitality industry.
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he Fair Labor Standards Act (“FLSA”) allows business owners to take advantage of a tip credit and compensate its tipped employees with a lower tip minimum wage, currently $4.77 in Florida, as opposed to the regular Florida minimum wage of $7.79. In addition to ensuring compliance with the FLSA’s minimum wage and overtime provisions, employers must be cognizant of the FLSA’s record keeping requirements regarding hours worked and compensation paid. Failing to create and maintain the necessary records is not only a per se violation of the FLSA, it also exposes business owners to FLSA litigation, even when it has properly paid its employees. One of the latest trends in wage and hour investigations and litigation in Florida involves tip pools. Tip pools are commonly implemented in restaurants, hotels, pubs, and other customer service oriented industries. Typically, tip pools consist of tipped employees sharing a portion of their tip earnings with other employees. When an employer takes advantage of the tip credit and requires tipped employees to participate in a tip pool, the employer must act meticulously. Otherwise, the tip pool may be invalid and expose the employer to liability under the FLSA. The FLSA entitles current and former employees to recover unpaid wages for up to a three year period in most cases, as well as liquidated damages equal to the amount of unpaid wages. Further, F lo r i da Restau r a n t & Lo d g i n g A s so ci at i o n
Thank You the FLSA provides for the recovery of attorneys’ fees, which may be equal or in excess of the amount of unpaid wages owed to employee(s), making unpaid wage litigation particularly attractive to plaintiffs’ attorneys. The most common mistake employers make when implementing a tip pool is the inclusion of non-tipped employees, such as managers, cooks, dishwashers, and owners. Likewise, employers run afoul of the FLSA’s regulations by requiring its tipped employees to contribute a percentage of their tips or sales that results in the employees’ hourly earnings falling below minimum wage. Too often, employers fail to implement the proper checks and balances necessary to ensure that tipped employees are earning no less than the regular minimum wage for all hours worked. Not only do such preventative practices allow an employer to quickly identify and correct errors in compensation, such records also serve as a tremendous asset if an employer finds itself under investigation by the U.S. Department of Labor’s Wage and Hour Division or defending itself in wage and hour litigation. Regardless of whether an employer implements a tip pool, if it enjoys the benefit of taking a tip credit, considerations for the FLSA’s regulations must be a priority. Employees that work in more than one position, commonly known as dual position employees, i.e. employees who work as a server and hostess, server and cashier, server and caterer in the same or different shifts, pose a nightmare situation for employers ensuring compliance with the wage and hour laws. Employers often fail to create and maintain the proper records regarding the the type of work being performed by dual position employees w w w.Res t au ra n t A nd Lodgi ng.com
and fail to analyze whether paying the tipped minimum wage and enjoying the tip credit is proper for all hours worked by dual position employees. Other common pitfalls include compensation to tipped employees for time spent attending meetings, training, traveling, and/or engaging in stocking and inventory duties. The FLSA’s collective action provision poses an even larger threat to employers. This provision allows one current or former employee to file a civil action on behalf of himself or herself, as well as other similarly situated persons, and collectively litigate unpaid wage claims. The financial burden associated with defending a collective action and the potential unpaid wage liability associated with numerous plaintiffs can in and of itself be staggering to business operations. Worse, collective actions are particularly disruptive to business operations because courts often approve and order that a notice of the litigation be posted in the employer’s workplace in order to notify all potential class members of their right to join the litigation. Avoid riding the undesirable and sometimes devastating wage and hour litigation wave crossing Florida. Be proactive and invest in a wage and hour audit. Learn how to comply with the FLSA’s extensive record keeping requirements and implement best practices policies and procedures that provide protections against unpaid wage claims. Please contact Heather Tyndall-Best at htyndall@sniffenlaw.com to learn more about audit and training services offered by Sniffen & Spellman, P.A. Also, please visit www.sniffenlaw.com to learn more about how Sniffen & Spellman, P.A. can assist your business.
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Maureen Daughton is an attorney with Sniffen & Spellman, P.A. F lo r i da Restau r a n t & Lo d g i n g
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SOCIA L MEDIA
Social Media is Rocking the Florida Restaurant Business By PAUL BARON
2013 Regional Ray Directors’ Green Territories Northwest Florida - Ray Green 230 S. Adams Street Tallahassee, FL 32301 Office 850-224-2250 ext. 230 Cell 850-545-5901 Fax 850-224-1590 rgreen@frla.org Northeast Florida - Corkey Bergamo 5158 Derby Forest Drive N Jacksonville, FL 32258 Home/Fax 904-880-6964 Cell 904-993-6287 cbergamo@frla.org Central Florida Contact Dannette Lynch for assistance at 727-642-3404 Fax 727-953-6803 dannette@frla.org Tampa Bay & Southwest Florida Dannette Lynch PO Box 554 Largo, FL 33779 727-642-3404 Fax 727-953-6803 dannette@frla.org South Florida - Lynne Hernandez PO Box 566263 Miami, FL 33256-6263 Office 305-598-FRLA (3752) Cell 305-710-3962 Fax 305-598-3753 lhernandez@frla.org
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lorida has shifted from being the 11th most active state in social restaurant consumers in 2010 to the No. 2 state with the most socially active restaurant consumers in the country, with more than three million social restaurant consumers interacting with the industry every day. The Restaurant Social Media Index (RSMI), which tracks and analyzes the growth of social consumers in the restaurant business, was built and designed by South Floridabased digital agency DigitalCoCo. The Index has catalogued over 45 million social restaurant consumers - the most frequent diners every month - in the U.S. Restaurant business. Additionally, the Index collects social data on over 5,000 restaurant brands, representing almost 200,000 locations. “Understanding social media is clearly the next frontier behind building and growing any restaurant business today,” said Paul Barron, CEO of DigitalCoCo and Founder of the RSMI. “We will be able to forecast far in advance if a restaurant will make it or not, all based on consumer social activity on sentiment and in restaurant location-based actions,” added Barron. “Social media has weaved itself into every layer of culture and society, and continues to be the ever-growing and best source of Big Data for any business.” The Index currently tracks sentiment of restaurant consumers based on food, service and overall brand experience. Interesting results from the first quarter of 2013 for Florida show a significant decrease in sentiment over the previous quarter on the area of service from more than 3.1 million Florida restaurant consumers. Florida is also leading the way in locationbased actions that are tracked across 17 platforms that connect Florida social restaurant consumers with a restaurant location visit in Florida. When you add an additional 28% of locationbased actions by out-of-state residents, you can see very quickly that social media is the new metric in determining how the state’s restaurant
business is doing. The average Florida-based social restaurant consumer visits a restaurant 3.8 times per month and talks about it on social media. When you add in the tourism connection, that number increases to over 4.8 visits per month per social restaurant consumer and contributes to over 14 million restaurant occasions per month.
Corkey Bergamo
Jennifer Reed
Dannette Lynch
“This is serious business for Florida,” stated Barron. “The future of how our state deals with this amazing opportunity could make our tourism connection to the restaurant business one of the best in the country if we take the necessary actions to improve our business.” The reality, however, is that with sliding service standards in Florida over the past three quarters, the state’s operators really need to pick up the service slack. Competitive states that have similar occasion transactions that are surpassing Florida in service are Texas, South Carolina, Georgia, Arizona and Colorado. The really great thing about Florida is that it has become a very unique state in regards to new operators making a dent in the culinary scene, as well, which could also represent some of the slide in overall service considering the influx of new operators. Visit the Restaurant Social Media Index for the new City-Based Social Power Rankings very soon at www.rsmindex.com.
Lynne Hernandez
Paul Barron is the CEO and Founder of DigitalCoCo, LLC. F lo r i da Restau r a n t & Lo d g i n g A s so ci at i o n
WINE TI PS
At Smith & Wollensky…
Miami Guests Shape National Wine Tastes And Trends By Henry Delgado
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t Smith & Wollensky Restaurant Group, we’ve long been famous for our dry aged steaks, premium seafood and impeccable fine dining experiences. But in addition to our cuisine and service, we’ve also been able to tout award-winning wine programs at our restaurants, receiving accolades from numerous Wine Spectator and beverage industry publications over the past 25 years. The ongoing approach to our wine program is to offer premium wines that best complement our signature steaks and seafood, with a focus on varietals that celebrate our classic American steakhouse persona. We also strive to continuously expand and diversify our selection, enabling our guests to learn about different wines, discover and enjoy new favorites. With this commitment in mind, about eight years ago we transitioned from an “All American” wine list to one more inclusive of other great wines from around the world. Now, in addition to our extensive American wine selection, we boast a robust international section that includes wines from France, Italy, Spain, South America, New Zealand and Australia. While guests at all locations have embraced the expanded wine selection, our sommeliers have seen Miami guests as early adopters and consequent trend setters for international wine consumption, at our restaurant and across the market. The city’s strong European and Latin American cultural presence shapes Miamians to be some of the first to embrace new and eclectic wine preferences, influencing the tastes of wine aficionados around the country. For instance, we’ve seen the rise of Argentinian malbecs partly attributed to Miami consumers, who love their accompaniment with the area’s big, bold local
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flavors. Similarly, the French rose “revolution” has been piloted by affluent Floridians who originally discovered fine rose wines in European travels. Over the past few years, we’ve seen the interest in French rose wines transcend across all of our markets; in the east coast, Chicago, Houston and more. At our restaurants, we offer one of the most acclaimed Provencal rose wines on the market - the Chateau D’esclans “Whispering Angel,” a dry, peachy-hued rose with aromas of strawberries, citrus, mineral and chalk. Our National Wine Director Stuart Roy selected this wine for its character, menu versatility and unique production. Its winemakers use a technique of hand-picking grapes by using dry ice in the vineyards and using very old vines of Grenache and Rolle to produce a delicate and pale style. Loved for its beautiful color, full body and crisp finish, Whispering Angel has become an overwhelming favorite at Smith & Wollensky Miami and locations nationwide. We at Smith & Wollensky find that in addition to offering varietals such as the popular roses and malbecs, our wide breadth, careful curating and expert knowledge of wine are what continue to engage our most discerning guests. Our wine selections vary slightly by location, with Miami holding an especially large inventory of over 550 selections and 5,000 bottles. In addition to our American wines, International wines and Smith & Wollensky “Private Reserve” wines, guests take interest in our “Wine Steward Recommendations” list, seafood pairing list and “Pocket List” of specially featured wines from various regions. In addition to our primary wine program, every March and September, Smith & Wollensky hosts National Wine Week™ (now in its 25th year). Wine Week allows us to share our knowledge of wine, offer an approachable opportunity to
taste wines from some of the most exclusive winemakers in the world, and enjoy complementing menu items from our premium steak and seafood selections. Over the past 25 years, Wine Week has built an enormous following with guests at locations across the country. The event highlights the depth of our wine program, as well as our unwavering commitment to serving the very best wines to our guests. Henry Delgado is the General Manager of Smith & Wollensky Miami.
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Secrets of Success The Boca Raton Resort and Club The Boca Raton Resort and Club hosted FRLA’s Summer 2013 Board Meeting, and FRLA’s Board was thrilled to stay at this beautiful resort. FR&L Magazine’s Editor, Susie McKinley, recently had a chance to talk with the Resort’s management about its Secrets to Success.
The Boca Raton Resort and Club is an historic property designed by Addison Mizner. How long has this historic property been open? The Cloister Inn opened on February 6, 1926, and the Boca Raton Resort & Club was founded as “The Cloister Inn.” The Cloister Inn originally had 100 rooms; today the 356-acre Resort has 1,047 rooms and suites. Do you know what the vision of the original owners was? Legendary architect Addison Mizner designed the Boca Raton Resort to be the “Greatest Resort in the World”. “The happy combination of Venice and heaven”, Mizner originally intended to have gondolas coming up to the resort. At a cost of $1.25 million in 1926, it was called the most expensive 100-room hotel ever built. “Society names, entertainment stars and business moguls competed for opening night invitations and the guest list was the most brilliant ever seen in America” (according to the book “Once Upon a Time, the Story of Boca Raton”). What makes your hotel unique? What makes the Boca Raton Resort unique is the variety of its accommodations and amenities. The Resort has five hotel buildings, each with its own style – the Bungalows on the edge of the Resort Golf Course, the Cloister, the Tower, the Yacht Club and the Beach Club located on a half mile private beach across the Intracoastal Waterway from the main resort. 36 J U N E /J U LY
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Please describe the Boca Beach Club and its relationship to the Boca Resort to FR&L readers. The 212-room Boca Beach Club re-opened in February, 2009, following an extensive $120 million renovation, inspired by its stunning oceanfront location on one-half mile of private beach across the Intracoastal Waterway from the main resort. The 60,000 square foot pool deck at the edge of the ocean features three swimming pools, private cabanas, a poolside restaurant, SeaGrille restaurant in the lobby with indoor and outdoor seating and stunning ocean views. Camp Boca children’s program is located at the beach and on weekends, the kite concierge fills the sky with giant kites. The most recent FR&L Magazine highlights some of your amenities in our “Unique Amenities” feature. Can you please describe to readers your signature amenities? 1. The half mile beach is the perfect backdrop for kite flying featuring a selection of giant show kites organized by Randy Lowe, the Boca Beach Club’s kite concierge. 2. Two championship golf courses and the Dave Pelz Scoring Game School. 3. 30 Tennis courts with instruction at the Evert Adult Camp and Blackman Tennis Academy. 4. Forbes Four Star Waldorf Astoria Spa featuring Natura Bissé and a spa pool with underwater music. 5. Camp Boca children’s program with Random House library, art program for children, Director’s Cut video making program for kids, Dive in movies watched from F lo r i da Restau r a n t & Lo d g i n g A s so ci at i o n
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the Tower Pool (one of the Resort’s 7 swimming pools). 6. World class dining with Morimoto Sushi Bar and New York’s famous Serendipity with a total of 12 restaurants and lounges. 7. A unique sculpture program working with the Baker Sponder Gallery in Boca Raton. Renowned for its contemporary works by international artists, the sculpture program features an estimated $6-8 million in museum quality works available for acquisition placed (indoors and outdoors) throughout the 365-acre Resort. Owners Elaine Baker and Deborah Sponder opened an art gallery at the Resort to manage the sculpture program. Self-guided walking tours of the sculpture collection at the Boca Raton Resort and Boca Beach Club offer a unique audio and web tour allowing you to further enjoy the sculpture throughout the property. To hear interesting facts about each artist and additional art, dial the toll-free number listed on each statue sign and enter the four digit tour number or scan the QR code with your smart phone. 8. Surf School by Billabong, being introduced for summer 2013, with surf instructors for School, clinics and private lessons. 9. Sand castle building on holidays by Team Sandtastic. Please describe the Spa Palazzo. It is beautiful! Inspired by Spain’s legendary Alhambra Palace, the award-winning Waldorf Astoria Spa featuring Natura Bissé (Spa Palazzo) within the Resort has 10,000 square feet of gardens, grand arches, carved stone, handcrafted tile, elaborate mosaics and cypress woodwork. It offers a redesigned menu of services and signature treatments as well as spa and wedding packages, incorporating the cutting-edge therapies of Natura Bissé. The Spa includes 44 treatment rooms, a pool with underwater music and two Jacuzzi waterfalls. The Resort is affiliated with two golf courses. Can you provide some information to readers about the courses and the courses’ proximity to the Hotel? Ranked by both Golf Digest and Golfweek Magazines among the top golf courses in North America, Boca Raton Resort & Club’s golf program offers spectacular courses, a putting green and practice area, a comprehensive golf clubhouse, fleet of GPS UpLink Smart Cart golf carts and renowned instruction with PGA Professionals structured for any level of golfer. The historic Resort Course is located across from the Cloister at the main Resort while the Boca Country Club Course is located approximately 5 miles north of the Resort. The golf program includes the Dave Pelz 38 J U N E /J U LY
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Scoring Game School at the Country Club Course. Have you seen the tastes of your guests change over the years? Many of the younger guests with families prefer the more casual, contemporary style offered at the Beach Club. No longer content to spend their vacation relaxing poolside, many guests now look for a unique experience and a variety of activities to do with their families. Fitness centers with state-of-the-art equipment – like the kinesis wall at the Beach Club fitness center - and fitness classes including aerobics and pilates as well as personal trainers, golf, tennis, bike rentals, swimming, water sports, jet skiing, kayaking, boogie boards, water hammocks, boating, catamaran cruises, snorkeling and fishing and even an official croquet greensward give guests more than enough activities. How has the hotel changed since it opened? i.e. décor, amenities, guest activities, etc. Since 1926, the hotel has increased ten times in size and has added the Tower, the Beach Club, the Mizner Center for business meetings and groups, the Spa, the Golf Clubhouse, Retail shops, the Dave Pelz Scoring Game School, Camp Boca children’s program, and a number of restaurants including Morimoto Sushi Bar, Serendipity, 501 East restaurant, Cielo restaurant at the top of the Tower, Fitness Centers, and the Boca Country Club. Renovations over the years by a number of renowned designers have updated the décor while preserving the historic architectural features throughout the Resort & Club. Has the resort revised its employee training and/or policies over the years to accommodate guests? As part of Waldorf Astoria, the Resort reviews SALT surveys on service in all operational areas. Waldorf Astoria provides weekly training topics to review with staff and we have introduced a new program called True Waldorf Service, training staff to provide exceptional service to guests. How do you keep your employees engaged and motivated? Daily brief meetings in all departments keep employees informed and quarterly “Town Hall” meetings for all employees with fun presentations by management, major corporate guests and prizes (an employee won a car) keep employees informed on key business initiatives and major important groups of business coming up. The Memory Maker Program awards staff who perform exceptional services to guests keeps the team motivated. A partnership with Habitat for Humanity offers employee teams the opportunity to work together for F lo r i da Restau r a n t & Lo d g i n g A s so ci at i o n
a cause on weekends – a house is being built for an employee. And a long list of employee benefit programs include:
guests. Every two weeks at our staff meeting, we hear what our staff members have done for guests – it is truly motivating to the entire team.
Programs Provided to Boca Raton Resort & Club staff community: • Weight Watchers program open to all staff with weight loss incentives. • American Heart Association “My Start Program” heart healthy programs open to all staff. • American Cancer Society “Fresh Start” smoking cessation program with cash incentives and support teams. • Provide caregiver training with Hospice. • Educational programs such as interviewing skills, book club, Discover Your Strength, Stephen Covey’s 7 Habits of Highly Effective People, Money Management Series, 1001 Ways to Reward Your Employees training. • FREE tax return assistance at tax time. • Summer Spirit programs – Miami Dolphin Tailgate Party, Backyard BBQ, Water Color Painting Classes, Yoga, Flower Arranging, Cake Decorating… • Company store (providing food and clothing items at significant reductions for staff). • American Heart Association on-property mini physicals and blood pressure training free for all staff. • Free flu shots on-property for all staff covered by medical insurance through employer and a discounted flu shot for those not covered. • Free Thanksgiving turkeys distributed to all staff . • Company-sponsored and coordinated sports leagues: Summer Golf League, Bowling Teams/Leagues, two Co-Ed Softball Teams.
What critical or priority areas do you emphasize in training your staff? We review SALT survey results weekly on all areas of operation with staff and work/train staff on areas that have lower than targeted scores. Customer service is our main focus.
What is the most important thing you emphasize with staff about your customers? The importance of True Waldorf Service – our Memory Maker Program rewards employees for exceptional services they perform for w w w.Res t au ra n t A nd Lodgi ng.com
What do you think are the keys to low employee turnover, and how have you managed turnover? Making our staff feel important for the services they provide our members and guests. When employees feel valued and they are offered the benefits provided by the Resort, they tend to stay. We have a program called Who’s the Boss Now and for a day, managers works alongside the staff. For example, the general manager will work in banquet services for a day, the managing director of sales will work in the cabana office for a day, etc. This program provides valuable feedback on operational issues. The staff feels that their job is important to management and that management knows what they go through in their daily operations. What has been the greatest change in serving Resort guests over the years? Making sure that Resort services are kept current and up to date such as providing the technology that guests require as rapid changes take place. Offering guests wi-fi for example in all areas of the resort. What is/are the most important factor(s) to the Boca Raton Resort and Club’s longevity? Its unique and colorful history, investment in renovations and updates to keep the resort current and create a fresh modern style while preserving its culture and its value to the community. The Resort continues to introduce popular amenities that appeal to luxury travelers, members and guests. F lo r i da Restau r a n t & Lo d g i n g
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GU EST COMMENTARY
Let’s End Human Trafficking By Attorney General Pam Bondi
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uman trafficking is modern day slavery that exploits children, women, and men. This horrible crime consists of both sex trafficking and labor trafficking— and sadly—it is happening right here in Florida. Victims of this $32 billion industry are driven into trafficking through force, fraud, or coercion. According to the National Human Trafficking Resource Center, there are 27 million people enslaved worldwide with 2.5 million in the United States alone. Alarmingly, in 2011, the National Human Trafficking Resource Center ranked Florida third in the number of calls received by the center’s human trafficking hotline. These heartbreaking statistics are evidence that some-
RECOGNIZE REPORT REACT
thing needs to be done. I am committed to making Florida a zero-tolerance state for human trafficking, and in order to effectively combat this inhumane crime in our state, we need an all-hands-on-deck approach. Businesses are uniquely positioned to help end human trafficking in Florida. They have an important role in that they can serve as the eyes and ears throughout Florida to help recognize the signs human trafficking and report it. I am proud to work with the Florida Restaurant and Lodging Association, along with other business associations, on a human trafficking initiative that brings the business community together to help eradicate human trafficking in our state. The tool kit contains facts about human trafficking, recommended training and policies to help businesses create their own, and case studies to reference. We have also partnered with Terry Coonan, with FSU’s Center for the Advancement of Human Rights, to provide training sessions that are industry-specific. Please visit MyFloridaLegal.com to find out more information about human trafficking and how you can get involved in stopping this horrible crime. I am eternally grateful for your participation and commitment to making Florida a zero-tolerance state for human trafficking. By working together, we can save lives. 13304439
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Pam Bondi is Florida’s Attorney General.
Pam Bondi A native of Tampa, Pam Bondi became Florida’s 37th Attorney General after being elected on November 2, 2010. Attorney General Bondi was sworn in to office January 4, 2011. Attorney General Bondi is focused on protecting Floridians and upholding Florida’s laws and the Constitution. Some of her top priorities are: shutting down pill mills and protecting newborns from prescription drug abuse; stopping human trafficking; aggressively investigating and prosecute Medicaid fraud; and ensuring Florida is compensated for Deepwater Horizon oil spill losses. Transparency and openness in government have been important throughout her career, and Attorney General Bondi continues to support Florida’s Sunshine laws. Attorney General Bondi serves as co-chair on the Substance Abuse Committee for the National Association of Attorneys General. She is an honorary member of the Florida Blue Key. She serves on the Special Olympics Florida Board of Directors and is proud to promote their mission of assisting people with disabilities with being productive and respected members of our communities. Also, Attorney General Bondi is dedicated to serving her community and is a member of the Board of The Spring, Tampa’s domestic violence shelter. National Association of Drug Diversion Investigators recognized Attorney General Bondi with 2011 Leadership Award for her efforts to stop prescription drug abuse. Attorney General Bondi was awarded a special recognition by the Florida Police Chiefs Association for “efforts to reduce prescription drug abuse and strengthen Florida’s Prescription Drug Monitoring Program through additional legislation via the ‘pill mill’ bill.” Attorney General Bondi was awarded the Florida Board of Medicine Chairman’s Recognition Award for her dedication and service to the people of Florida for her efforts to fight prescription drug abuse. Attorney General Bondi was also awarded the Appreciation of Support Award from the State Law Enforcement Chiefs’ Association. Attorney General Bondi was awarded the Distinguished Alumna Award in 2011 by Stetson University for extraordinary service to Stetson Law and to the legal profession. During her career as a prosecutor, Attorney General Bondi was awarded the Lawyers of Distinction Award by the Tampa Bay Review for outstanding performance. She was awarded the Champion of Independent Education in Florida Award by the Independent Colleges and Universities of Florida. Attorney General Bondi is a graduate of University of Florida and Stetson Law School and has served as a prosecutor for more than 18 years. As an assistant state attorney for the 13th judicial district, her investigative and courtroom experience includes the successful prosecution of numerous first-degree murder cases and capital cases.
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G O GREEN HOTE L S
Ocean Reef Club Earns One Palm In Florida’s Green Lodging Program
O
cean Reef Club, located in the Florida Keys, has earned the prestigious One Palm designation in the Florida Green Lodging program, in recognition of the Inn’s eco-initiatives. The Inn at Ocean Reef includes a collection of luxurious accommodations that includes guest rooms and suites with water, ocean and tropical views. Ocean Reef Club’s guest accommodations also include vacation rentals in private residences. Established in 2004 by the Florida Department of Environmental Protection (DEP), the Green Lodging Program recognizes environmentally conscious lodging facilities throughout the state. Recognized as Florida’s true environmental leaders in the hospitality industry, One Palm members implement a variety of green practices in the areas of communications, water conservation, energy efficiency, waste reduction and clean air. At Ocean Reef Club, these practices include water conservation measures through low flow plumbing fixtures, a linen reuse program, and energy efficiency achieved by installing ENERGY STAR® appliances and programmable thermostats. Other green practices include the use of all natural cleaners with no chlorofluorocarbons (CFCs), recycling bins in all guest rooms, and “Going Green” signage to educate its guests and members about the Club’s eco-sound initiatives. “At Ocean Reef Club, our practices have always reflected green designation standards,” said Paul Astbury, President of Ocean Reef Club. “This, however, is the first time we have applied for the certification, which confirms that our long-time efforts represent the highest standards of environmental care. With our location, surrounded by a national marine sanctuary, it is essential that we work to protect the natural resources that all of us share in the Florida Keys.” Beyond the Green Lodging Certification, Ocean Reef Club’s green initiatives are far reaching. A multi-disciplinary “Green Team” w w w.Res t au ra n t A nd Lodgi ng.com
ensures that every department identifies and implements green practices. For example on the Club’s two golf courses, moisture meters and soil sensors monitor adequate water, salt, and temperature levels in the soil, which works
to conserve water. At the 175-slip Marina, free pump out service is available for every vessel, and there are monofilament recovery stations (marine and wildlife can become entangled in discarded fishing line).
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FRLA members are 2-4% more prootable than non-members
FRLA Members save with countless discounts on products & services:
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2013
F lo r i da Restau r a n t & Lo d g i n g A s so ci at i o n
F R L A’ s E duc at ion a l fou n dat ion
Florida School Places Third at 2013 International Lodging Management Program Competition
High school hospitality students from Forest Hill High School in West Palm Beach, FL finished in third place at the tenth annual American Hotel & Lodging Educational Institute (EI) International Lodging Management Program (LMP) Competition held April 10-12, 2013. Students from Monta Vista High School in Cupertino, California took home the international title at the event and second place winner, Okkodo High School, Dededo, Guam, had the distinction of having placed first or second in each of the past three years’ competitions. The event at the Rosen Shingle Creek Resort challenged students to display their hospitality knowledge and skills through a variety of competitive events including a night audit, room inspection, banquet planning, case studies, and knowledge bowl quiz. Thirteen teams participated in this year’s competition, representing schools in the Bahamas (Andros Island and New Providence), California, Florida, Guam, Hawaii, Idaho, New
Hampshire, Ohio, Oklahoma, Pennsylvania, Washington, D.C. and Wyoming. Florida earned the third place title by finishing third in the Hospitality Project, third in Hotel Operations and eighth in Knowledge Bowl. “As a first time judge, I was very impressed with the entire process as this truly was a competition the students took very seriously. I was honored to be involved as these young people competed for scholarships. I saw so much bright promise in those that I met. The student competitors came to Orlando prepared and presented themselves very professionally. Their teachers and parents should be proud,” said Marian R. Barbieri, Vice President of Human Resources, New Castle Hotels & Resorts. “As a human resources professional, I found it very refreshing to meet the future of our industry and to see how much they are learning at the high school level about the hospitality business.”
Florida’s National ProStart Team (l to r) Edward Morfa (Culinary), Manny Martin (Culinary), Kiyana Reed (Management), Abby Gilkey (Management), Holli Manche (Management), Renee Clayton (Management), Alejandra Franco.
T h i s e v e n t woul d n o t b e p o s s i bl e w i t hou t t h e s upp o r t o f t h e F R L AE F ’ s pa r t n e r s U NIVERSA L S P ONSOR
w w w.Res t au ra n t A nd Lodgi ng.com
G L O B A L S P ONSORS
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Overall Winners
1st Place: Monta Vista High School, California. Team members: Emily Hong, Michelle Li, Sonal Patel, Isabella Zhang. Instructor: Carl Schmidt. 2nd Place: Okkodo High School, Guam. Team members: Flori Dela Cruz, Christian Lubas, Royelle Mae Carter, Ranalou Sison. Instructor: Evon Wong. 3rd Place: Forest Hill Community High School, Florida. Team members: Lisdanay Perez, Samantha Martin, Lissette Albelo, Jayme St. Hilaire. Instructor: Diana Sardina.
Knowledge Bowl
1st Place: Okkodo High School, Guam. 2nd Place: Monta Vista High School. California. 3rd Place: Kennett High School, New Hampshire.
Hotel Operations
1st Place: Monta Vista High School, California. 2nd Place: Lakeland Resort Academy, Idaho. 3rd Place: Forest Hill Community High School, Florida.
Hospitality Project
1st Place: Anatol Rodgers High School, Bahamas. 2nd Place: Hospitality High School, Washington, D.C. 3rd Place: Forest Hill Community High School, Florida. Winning teams were awarded thousands of dollars in scholarships provided by leading hospitality management schools, including Johnson & Wales, Widener University, San Diego State University, Sullivan University, and Florida International University, as well as AH&LEF. Event sponsors included AH&LEF, HCareers, Heartland Payment Systems, Best Western International, Hersha Hospitality, Pearson, the Central Florida Hotel & Lodging Association, and Orlando Tech.
2013 National ProStart Invitational Awards Winners The 12th Annual National ProStart Invitational brought together the top ProStart® students from 43 states and territories to showcase their talent, passion and skill in Baltimore, Maryland from April 19-21, 2013. The winning teams took home $1.4 million in scholarship dollars. Simon Sanchez High School from Guam and Badger High School from Wisconsin were crowned winners in the culinary and management competitions, respectively, at the National Invitational. NRAEF awarded scholarships to students from the top 10 winning teams. Florida was represented by Leto High School’s Culinary team and Eastside High School’s Management team. Culinary Competition: 1st Place - Simon Sanchez High School in Guam 2nd Place - Technology Center of DuPage in Illinois 3rd Place - Howard High School of Maryland 4th Place - Olathe Public Schools in Kansas 5th Place - Oak Harbor High School of Washington Management Competition: 1st Place - Badger High School in Wisconsin 2nd Place - Sauk Rapids-Rice High School in Minnesota 3rd Place - Bergen County Academies in New Jersey 4th Place - Brookings High School in South Dakota 5th Place - Mark Twain High School in Missouri 44 J U N E /J U LY
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PROSTART
Our Future Leaders Blog
B
By Abby Gilkey eing a senior is tough - full of arduous labor. When I was a freshman, I dreamed of this year. I dreamed of how amazing it would Abby Gilkey feel to walk into class knowing I was a senior, an adult ready to go off into the world. It wasn’t until now, when I’m actually in my senior year, that I realized the grass isn’t always greener on the other side. “It can’t be that bad!” You’re probably wondering. But, trust me when I say this, and only this. Getting ready to graduate is like climbing a mountain. You push yourself harder and harder and persevere through the climbing. Then you reach the top, the peak, and an uncontrollable thought pops into your head as you stand on the tipping point. “How did I end up here? I have no idea what comes next.” I don’t. I don’t know what comes next. It’s absolutely terrifying. But, what I do know is this. I have this passion inside me about this industry that the ProStart program has enhanced. ProStart has given me a plethora of opportunities to learn and grow, through exams about the industry, as well as competitions. I’ve had the chance to compete at the national level for the ProStart Management competition, which has been a huge journey I’ve taken to give me a head start when I enter this industry for my career. So, I might not know exactly where I’ll be five years from now. That’s okay though, because I have my passion to bring me to my goals, and I have the ProStart program, which I am grateful for because of the support and the aid it has provided me. Abby Gilkey is a student in FRLA’s ProStart Program. F lo r i da Restau r a n t & Lo d g i n g A s so ci at i o n
(left to right) Jon Mabe, Tyler Reeve, Dylan Altman).
Part of Endless Summer MUSIC Series
Nashville’s Top Songwriters Showcased at South Walton Beaches Wine & Food Festival The South Walton Beaches Wine & Food Festival – a four-day charity event – took place, April 25 –28, on Grand Boulevard at Sandestin along South Walton’s beautiful Northwest Florida beaches. The festival delivered a wine experience that was worldclass in quality, diversity and scope. More than 800 flavors were featured, as renowned wine-makers from around the world participated in events throughout the weekend. The event included cooking demonstrations as well. As part of the event, the Florida Restaurant and Lodging Association (FRLA) featured Nashville’s top songwriters as a continuation of the Endless Summer Music Series. During the Grand Tastings on Saturday, April 27th and Sunday, April 28th, the songwriters performed and told stories about their hits written for the stars of the music business, including Tim McGraw, Trace Adkins, Miley Cyrus, Ronnie Milsap, Willie Nelson, George Straight, Blake Shelton, Lee Ann Womack, Faith Hill, and many others. A special thank you to these award winning songwriters; Dylan Altman, Sherrie Austin, Aaron Barker, Erik Dylan, Jon Mabe, Kendell Marvel, Will Rambeaux, and Tyler Reeve for sharing their time and talent with thousands of festival attendees. Proceeds from the event benefitted the Destin Charity Wine Auction Foundation and the Foundation’s beneficiary charities for Northwest Florida children in need. (left to right) Aaron Barker, Peter Mondavi, Jr., Sherrie Austin and Will Rambeaux. The FRLA is a founding partner of the festival. w w w.Res t au ra n t A nd Lodgi ng.com
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S a f e s ta ff
Food Manager Training & Testing Schedule www.safestaff.org To register, call toll-free 1-866-372-SAFE (7233) or visit www.safestaff.org. Registration for training begins at 8:00 a.m. and for exam at 12:30 p.m. unless otherwise noted. Dates subject to change. Jul
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LOCATION
LOCATION ADDRESS
Altamonte Springs
24
21
25
16
20
18
Springhill Suites
205 W Highway 436
Brandon
City
31
28
25
30
20
18
Embassy Suites
10220 Plam River Rd Tampa FL 33619
Clearwater
1
5
9
7
4
2
St. Petersburg Marriott Clearwater
12600 Roosevelt Blvd N St Petersburg FL 33716
Cocoa Beach
25
-
19
-
21
-
Hilton Cocoa Beach Oceanfront
1550 N Atlantic Ave Cocoa Beach FL32931
Daytona Beach
17
14
19
9
13
11
Best Western Plus Int’l Speedway Hotel
2620 W Int’l Speedway Hotel Daytona Beach FL 32114
DoubleTree by Hilton
100 Fairway Drive
Embassy Suites
1881 SE 17th St Causeway Ft Lauderdale FL 33316
9
6
4
1
1
4
Ft Lauderdale
30
27
24
29
19
17
Ft Myers
11
8
12
17
7
19
Hilton Garden inn
16410 Corporate Commerce Way Ft Myers Fl 33913
Ft Pierce
11
1
5
3
7
12
UF Indian River Research
2199 S Rock Rd, OC Minton Hall, Rm 219, Ft Pierce FL 34945
Ft. Walton
9
6
10
8
5
10
Holiday Inn Resort
573 Santa Rosa Blvd Ft Walton Beach FL 32548
Gainesville
16
6
17
8
5
10
Best Western Gateway
4200 NW 97th Blvd Gainesville FL 32606
Islamorada
23
22
23
22
21
-
Islander Resort
82100 Overseas Highway Isalmorada FL 33036
Jacksonville
2
6
10
1
5
3
Wyndham Riverwalk
1515 Prudential Drive Jacksonville FL 32207
Jacksonville Beach
10
14
18
9
13
11
Quality Suites Oceanfront
11 North 1st Street Jacksonville Beach FL 32250
Key West
11
5
10
10
18
3
DoubleTree Grand Key Resort
3990 S Roosevelt Blvd Key West FL 33040
Kissimmee
22
19
30
21
18
16
Seralago Hotel & Suites
5678 West Irlo Bronson Hwy.
Lakeland
10
7
11
2
6
4
Holiday Inn Express
4500 Lakeland Park Drive
Mandarin
17
21
25
16
20
18
Ramada Inn
3130 Hartley Rd Jacksonville FL 32257
Melbourne
18
15
12
17
14
5
Holiday Inn
8298 N Wickham Rd Melbourne FL
Miami
18
22
19
24
14
12
Homewood Suites
5500 Blue Lagoon Drive Miami FL 33126
Miami Spanish
11
1
5
3
7
5
Homewood Suites
5500 Blue Lagoon Drive Miami FL 33126
Naples
25
22
26
31
21
12
Quality Inn & Suites
4100 Golden Gate Pwky Naples FL 34116
Ocala
23
13
24
15
19
17
Homewood Suites
4610 SW 49th Rd Ocala FL 34474
Deerfield
8
12
9
7
4
9
Sheraton Suites Orlando Airport
7550 Augusta National Drive Orlando, FL 32822
15
26
30
28
18
16
Sheraton Suites Orlando Airport
7550 Augusta National Drive Orlando, FL 32822
9
14
18
9
6
4
Gulf Coast State College
5230 West US Hwy 98 Panama City FL 32401
Pensacola
23
20
24
22
19
17
Pensacola Bay Center
201 E Gregory St Pensacola FL 32502
Port Richey
24
14
18
9
13
11
Days Inn & Suites
10826 US Highway 19 N Port Richey FL 23668
Orlando Orlando Spanish Panama City
9
1
5
3
7
2
Holiday Inn Lakewood Ranch
6231 Lake Osprey Dr Sarasota FL 34240
St. Augustine
10
7
11
2
6
4
Holiday Inn Express
2300 State Road 16 St Augustine FL 32084
Tallahassee
23
29
26
24
21
19
Four Points by Sheraton
316 W Tennessee St Tallahassee FL 32301
Tampa
17
21
18
16
20
11
Clarion Hotel
2701 E Fowler Ave Tampa FL
Tampa Spanish
8
12
9
14
4
2
Clarion Hotel
2701 E Fowler Ave Tampa FL
Venice
8
12
9
7
18
-
Best Western Ambassador Suites
400 Commerical Ct Venice FL 34292
22
12
16
14
4
9
Holiday Inn Airport
1301 Belvedere Rd West Palm Beach FL 33405
Sarasota
West Palm Beach
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INDUSTRY BULLETIN
for Florida’s Food Service Industry SUBJECT: EMERGENCY RECOVERY GUIDELINES – 2011
Bulletin 2011-01 / 2011 June 17
HURRICANES AND OTHER DISASTERS The Division of Hotels and Restaurants urges all state food service operators to take special measures during power or water outages and other emergency conditions. All public food service establishments must take action after these events to offset the effects of loss of electricity, flooding, compromised potable water supplies or damage sufficient to contaminate stored food. FOOD SAFETY AND PROTECTION Food poses the greatest threat of causing a foodborne illness if it has warmed due to lack of refrigeration or has been contaminated by floodwater, storm debris or other contaminants. When these circumstances occur, public food service establishments must consider the following precautions: Add bags of ice or dry ice to refrigerators and freezers prior to the emergency if notice is given and loss of power for an extended time is expected. Do not operate if your establishment has no safe water supply or electrical power (or generators) to run essential equipment. Do not operate if your establishment has no roof or is not structurally sound. While power is off, keep the doors to freezers and coolers closed in order to maintain temperature as long as possible. When power is restored, identify all potentially hazardous foods (PHF) that may have been above 41°F or below 135°F for more than four hours. PHF foods that have been out of temperature for more than 4 hours must be properly discarded. You can safely re-freeze thawed foods that still contain ice crystals and are 41°F or less. Discard any food that has been contaminated or come in contact with floodwater, sewage, smoke, fumes, chemicals, or other liquid contaminants Discard vulnerable containers of food such as those containing peel-off covers, scored pop tops, waxed cardboard, cork or screw tops or paraffin seals such as glass or plastic containers of catsup, dressing, milk, mayonnaise, soda, beer, sauces, etc. if the containers have been exposed to contamination. Discard foods packaged in soft, porous containers like cardboard boxes, paper, foil, plastic and cellophane such as boxes or bags of food, cereal, flour, sugar, rice, salt, etc. if the packages have been exposed to contamination. Discard shell eggs exposed to any contamination – the shell is porous; and do not use swollen, leaking or damaged canned goods. Smoke damage to food is difficult to assess. Insoluble tars and plastics and their byproducts suspended in smoke is a major concern. Discard all foods exposed to smoke. Undamaged, commercially prepared foods in all-metal cans can be saved if you remove labels that can come off, thoroughly wash the cans, rinse them, and then disinfect them with a sanitizing solution consisting of 1 tablespoon of bleach per gallon of potable water. Finally, re-label the containers with a marker. Maintain hot foods at temperatures of 135°F or above and cold foods at temperatures of 41°F or below. Use single-service articles whenever possible. Discard single-service items such as paper or plastic plates, cups, plastic utensils, lids, straws, etc. if the items have been exposed to contamination. Keep food covered and protected from dust, dirt, insects, vermin and other contaminants. Minimize handling of foods before, during and after preparation. Wash hands with potable or boiled water. WHEN IN DOUBT, THROW IT OUT. FOOD EQUIPMENT If the establishment was exposed to contamination, clean and sanitize all equipment and food-contact surfaces with potable or boiled water. Do not operate until the entire establishment has been thoroughly cleaned and sanitized or disinfected. All water filters on equipment should be removed and replaced if not designed to be cleaned in place. BOIL WATER NOTICE If a Boil Water Notice is issued by the local health authorities, it means that the water supply may have been contaminated. Do not serve water in any form. Disconnect or turn off water vending machines, drinking fountains, misters, ice-making units and post-mix beverage machines and prevent their use until advised by the local County Health Department directly or through the news media that the BOIL WATER NOTICE has been rescinded (lifted). AFTER the BOIL WATER NOTICE is lifted, allow water to run for five minutes at each tap to flush the lines with safe water. Refer to the Boil Water Notice for more information concerning proper equipment decontamination and water purification. 5 Keys for Safer Food in Areas Hit by Disasters: 1) Keep hands, food and equipment clean; 2) Separate raw and cooked food; 3) Cook foods thoroughly; 4) Keep foods at safe temperatures; and 5) Use only safe water and food.
FLORIDA DEPARTMENT OF BUSINESS AND PROFESSIONAL REGULATION Ken Lawson, Secretary Division of Hotels and Restaurants
Rick Scott, Governor
www.MyFloridaLicense.com/dbpr • Phone: 850.487.1395 w w w.Res t au ra n t A nd Lodgi ng.com
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