Florida Restaurant and Lodging Magazine by Florida Restaurant and Lodging Magazine

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

SHADES OF PINK INSTALLATION & AWARDS GALA FLORIDA RESTAURANT & LODGING SHOW SPECIAL REPORT: SEPTEMBER IS FOOD SAFETY MONTH

SHADES OF PINK

AUGUST–OCTOBER 2015 | WWW.FRLA.ORG

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Learn more by contacting the Industry Relations Team at (877) 435-2872 or Partner@VISITFLORIDA.org.

contents SEPTEMBER/OCTOBER 2015 • WWW.FRLA.ORG

DEPARTMENTS 5 Food for Thought Hospitality Industry Humbly Serves 7 From the Chairman’s Desk Sharpening Strategies 8 CEO Profile Bradley Smith, Executive VP and COO, Romacorp, Inc. 11 Florida Tourism Day | FRLA & Share the Gulf Coalition | Blue Moon Brewing Celebrates 20 Years

12 Marketing + Operations Summit Recap 13 Summer Board Meeting Recap | Monroe Chapter Fishing Tournament 14 Chefs that Sizzle Chef Andreas Singer, Executive Chef at the Hyatt Regency Coconut Point Resort and Spa in Bonita Springs

16 GR News Find Out More About Hotel Booking Scams, the Recent OTC Ruling, and Industry Salary Stats

19 Food Safety Special Edition

37 Hall of Fame FRLA Celebrates Winners With Shades of Pink Gala 38 Trade Show Info What’s New, What’s Next and What’s Trending 41 AAHOA Learn More About the AAHOA and FRLA Partnership 41 Corporate Calendar Find out about FRLA's Corporate Events 45 Movers and Shakers Metz Receives Haas Humanitarian Award 45 Chapter Corner Get to Know Local Officials, Emeril and Industry Update 46 A La Carte Bites of Information to Stay on Top of Industry Happenings 49 SafeStaff Food Manager Training & Testing Schedule 50 FRLAEF ProStart Teacher Training Institute

SPECIAL FEATURES 35 VISIT FLORIDA ISIT FLORIDA recently unveiled its newly revamped V website VISITFLORIDA.org. Unlike VISITFLORIDA.com, VISITFLORIDA.org is an industry-facing website that provides tools and resources for Florida’s tourism industry. Read more about these exciting new changes.

42 Flora-Bama Lounge & Oyster Bar The Flora-Bama Lounge and Oyster Bar is one place you don’t want to miss when working on your Gulf Coast “bucket list.” Read about the “Secrets of Success” that have kept this institution open since 1946.

ON THE COVER: Shades of Pink is THE Hospitality event of the year! FRLA Board Members are installed, Hall of Fame winners are awarded and industry leaders enjoy an evening of networking and entertainment! Read more on pages 11 and 20. 4 AU G UST– O CTO B ER

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F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

FOOD FOR THOUGHT

CHAIRMAN

Andrew Reiss

Andrew's Capital Grill & Bar VICE-CHAIR

Lino Maldonado

ResortQuest by Wyndham Vacation Rentals SECRETARY-TREASURER

Don Fox

Firehouse of America DIRECTORS

Kevin Speidel

Hilton Fort Lauderdale

Chau Nguyen

Kobe Japanese Steakhouse

Nichole DiPietro

Tibby's New Orleans Kitchen IMMEDIATE PAST CHAIR

James E. McManemon, Jr. The Ritz-Carlton, Amelia Island PRESIDENT/CEO

Carol B. Dover, FMP EDITOR

Susie R. McKinley EMAIL: EDITOR@FRLA.ORG

MAGAZINE

PUBLISHED BY

Rowland Publishing, Inc. 1932 MICCOSUKEE RD., TALLAHASSEE, FL 32308 Phone: 850-878-0554 • Fax: 850-807-5037 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 Printer's Address 230 S. Adams St. 13487 South Preston Hwy. Tallahassee, FL 32301 Lebanon Junction, KY 40150 850/224-2250 Fax: 850/224-9213 Ad Rates and Submission Guidelines at www.FRLA.org 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: Publisher's Press, Inc., Lebanon Junction, KY. Address changes may be sent to: FRLA, 230 South Adams St., Tallahassee, FL 32301 or via email to susana@frla.org. Send subscription address changes to susana@frla.org

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Hospitality Industry Humbly Serves By CAROL B. DOVER

s members of the hospitality industry, we are often considered “caretakers.” We humbly serve with a welcoming smile to ensure our guest’s needs are thoughtfully, promptly, and creatively handled. This passion for generosity naturally helped inspire the cover of this magazine which alludes to our Shades of Pink Installation and Awards Gala slated for October. The event is designed to highlight exceptional service delivered by our colleagues and to benefit the community by raising money for breast cancer research. Whether it’s a family member, a friend, or a guest, we are faced with the difficulties of breast cancer on nearly a daily basis. Diagnosed with the disease in 2003, I personally understand the physical and emotional toll it can take. As a survivor, I am dedicated to offering support and finding a cure. Our industry has a unique opportunity to offer assistance and I am excited to see our members sporting their favorite shade of pink during a night of celebration at the Hyatt Regency Orlando. For more information about this occasion, check out page 37. I want to extend my sincerest congratulations to our industry leaders who will be honored as FRLA Hall of Fame recipients during the event. For more than two decades, our Restaurateur of the Year, Chris Christini, has offered incredible dining experiences at Christini’s Ristorante Italiano in Orlando. Hotelier of the Year, Russ Kimball, started his first year with Sheraton Sand Key Resort in 1975 and is still creating exceptional stays for visitors to our great state. Ecolab’s Greg Ohlemacher, our Supplier of the Year, is always working hard to develop trusted partnerships at locations across Florida. I am incredibly grateful these three men are involved in our industry and association. I hope you’ll read more about them on page 37. Additionally, I’m looking forward to four new award categories featuring fantastic nominees who represent the best and brightest in the industry.

Carol B. Dover

Even more reason to make your way to Orlando in October, it’s the perfect chance to check out the latest and greatest tools, tips and trends for your business at the Florida Restaurant and Lodging Show scheduled for October 6-8, at the Orange County Convention Center. Flip over to page 38 and take a look at this year’s highlights. You truly can’t afford to miss it. While we look forward to October, we are also focused on September because it marks “Food Safety Month.” On the following pages, we crafted resourceful information to keep our members up to speed on the changes in code, evolution of food-handler techniques, and training opportunities. Here in Florida, our standards of excellence are high and through education we are sure to continue to set the bar for food safety across the country. An added benefit to your membership with FRLA, is your access to our experts on staff who intimately understand food safety. Learn more on pages 19 through 32. As always, I am thankful for your engagement in our association. Aside from being packed with industry information, this edition of the magazine hits the highlights of what’s happening with our chapters across the state. It is truly amazing to reflect on what we accomplish together. Whether you’re more of a mauve, a lovely rose, or a shocking pink – I can’t wait to see what shade you wear when we see each other again in Orlando. Cheers!

Carol B. Dover FRLA President & CEO

F LO R I DA R ESTAU R A N T & LO D G I N G

Feed Your Foo dser vice Success Strategies — HIGHLIGHTS — Ferdinand Metz Foodservice Forum • Food Trends Experience NEW! Beer, Wine & Spirits Pavilion • Culinary Demonstration Theater ACF Culinary Competitions • New Product Gallery • 500+ Leading Vendors OCTOBER 6 – 8, 2015 | ORANGE COUNTY CONVENTION CENTER | ORLANDO, FL Sponsored by:

Presenting:

Produced & Managed by:

Introducing:

Featuring: SM

Competition Sponsor:

Official Beer Sponsor:

GAIN A FRESH PERSPECTIVE ON YOUR BUSINESS

www.flrestaurantandlodgingshow.com

FROM THE CHAIRMAN’S DESK

Sharpening Strategies in Food Safety and at Trade Show By ANDREW REISS Andrew Reiss, FRLA Chairman

ince the 1970s, I’ve literally served millions of people food and beverages. I think it’s fair to say I’ve learned a thing or two about the restaurant business. In my more than 40 years, trends have changed but the fundamentals haven’t. Good food and service in a nice clean environment plus giving the public good value are still the keys to success. What has really changed, is the amount of money I pay in both property casualty and liability insurance as well as workers’ compensation insurance. For that reason, as well as doing the right thing, it’s crucial to pay close attention to food safety. So important, that every year, our industry spends a solid month raising awareness. This September, FRLA is once again following suit by reserving a special section of this magazine and filling it with content dedicated entirely to the topic. If you want to hold down your insurance expense, pay close attention to the safety of your guests and your employees. I encourage you to become familiar with the food safety content we chose to cover because the success of your business truly depends on it. It starts on page 19. Without a doubt, you will also benefit from attending our trade show this October. As a restaurateur, I look forward to the event because it helps sharpen my strategies. From culinary demonstrations to exciting new product options, the Florida Restaurant and Lodging Show features some of the best opportunities in the business. It is designed to help you become more informed, more educated, more competitive and more profitable. You won’t want to miss it. I always enjoy spending time with the members of the FRLA. As I near the completion of my final year as Chairman, I am incredibly proud of what we’ve achieved. In addition to advocating for our industry this Legislative Session, in just the past few months we’ve hosted a successful Summer Board Meeting, Marketing + Operations Summit, and countless chapter events. Through active participation, we’ve come together to bring attention to the concerns of our industry and to help set record breaking visitation numbers. This magazine is packed with our accomplishments so please take the time to look at the photos, read the stories, and review our wins across the state. This is also the year, we’re shifting our Installation and Awards Gala. We will celebrate our Hall of Fame, Shades of Pink award winners, and install our next Chairman, Lino Maldonado, on October 7th at the Hyatt

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Through active participation, we’ve come together to bring attention to the concerns of our industry and to help set record breaking visitation numbers.

Regency Orlando. In reviewing this year’s line-up, I am impressed by the level of talent that will be in the room. Plus, we’re also throwing out the black tie, for blusher tones. We’re asking everyone to wear a shade of pink to honor and support those impacted by breast cancer. A portion of the proceeds from our event will be designated to research. It’s a disease that hits close to home for my family and I truly believe a cure is a cause worth fighting for. Our industry can help make an impact. We’re also continuing the battle against burdensome regulations that affect our livelihoods in the hospitality industry. From deceptive hotel bookings to FDA menu-labeling mandates, we have identified issues that you need to be aware of on page 16. I look forward to what’s in store for our membership this fall. As you make plans, be sure to consider the events we are showcasing across the state. You can find our corporate calendar toward the back of this magazine or review all of our events on our newly refreshed website FRLA.org. Thank you for your active engagement with FRLA. I’ll be seeing you.

Andrew Reiss 2015 Chairman of the Board Florida Restaurant and Lodging Association

F LO R I DA R ESTAU R A N T & LO D G I N G

CEO PROFILE

PAY LESS for GAS

Bradley Smith

EXECUTIVE VICE PRESIDENT AND CHIEF OPERATING OFFICER ROMACORP, INC. Bradley Smith has nearly 30 years of experience in the restaurant industry, having acted as the International Director of Franchise Operations for Johnny Carino’s, Lone Star Steakhouse & Saloon, Olive Garden, and Red

Choose Infinite Energy &

Lobster. Brad has been with Romacorp, Inc., the parent company of the Tony Roma’s brand

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for the last 10 years. He is the Chief Operating Officer and oversees or

Bradley Smith

has overseen marketing,

training, human resources, culinary and development for the 175 locations across 36 different countries. Brad spearheaded the conceptual and strategic development for the Fire Grilll, another Tony Roma’s concept, which has resulted in a dramatic turnaround for the chain domestically. Over the years, Brad has held various positions within the community, including serving on various Chamber of Commerce Committees, the National Restaurant Association, and the Board of the Florida Restaurant and Lodging Association. In 2013, Brad was awarded the TOP Chief The best

natural gas plans Operating Officer by the Orlando Business Journal. for your business. Call for a quote today!

(855)375-2555

FRLA@InfiniteEnergy.com www.InfiniteEnergy.com

Infinite Energy, Inc is Florida’s largest independent natural gas provider, proudly serving Florida’s restaurants and hotels for over 10 years. Lock in all or a portion of your natural gas usage for up to 5 years so you can protect yourself against soaring energy prices and save money versus your local utility. Special discounts apply for FRLA members! Call 877-IVE GOT GAS for more information!

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F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

Choose Infinite Energy & How did you get started in the hospitality industry?

When I was 16, I told my Dad I could go and get a job, and he said he didn’t think it was that easy, so I went into town and got a job in a restaurant. The owner of that restaurant became a mentor, and when it came time to go to college she helped persuade me to follow the restaurant and hotel management degree. This lady mentored me and guided me along a path that has taken me to where I am today. Early in your career what was the most valuable lesson you learned?

The people around me is what will make me successful. I think my best talent today is building great teams. I learned how to do that early on have been successful by surrounding myself with great people, developing them, and challenging them to be great. Do you have any mentors who were instrumental in helping you achieve your goals?

I have had three great mentors in my career. This first was the lady I mentioned above that gave me my first job. She was definitely my first mentor and ignited my love for the hospitality business. She focused my creativity and challenged me every day. Scott Somes hired me out of the Olive Garden to work for Lone Star Steakhouse, and he taught

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me many many things about people and how to manage them, deal with them and develop them. Steve McManus was the mentor who propelled me to do more with my talents of building great teams and to achieve what I thought I couldn’t; he always was there to ask the right questions, hold me accountable, and help when I needed it.

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

Building great teams and surrounding myself with great people. How has participation in Florida Restaurant and Lodging Association positively affected your business?

The support provided helps us with issues regarding our people, operations and certainly government related issues. It also provides great networking opportunities so that we can discuss our businesses and gain knowledge from our peers. Is there anything you would like to share with Florida’s hospitality industry members?

Our industry can be the most rewarding business to work in if we really understand that people are what make us successful and great people are hard to come by, so we have to take care of our people, challenge them, and push them to greatness.

The best natural gas plans for your business. Call for a quote today!

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

F LO R I DA R ESTAU R A N T & LO D G I N G

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F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

HOSPITALITY HAPPENINGS

Save the Date January 20, 2016 Tallahassee, Florida Each year the Partnership for Florida’s Tourism hosts this special event to educate the legislature, media and Floridians on the significant role tourism plays in the success of our state’s economy. As the state's top industry, it is important to let our lawmakers know just how vital tourism is to the Sunshine State. Check back to www.FRLA.org this Fall to find out more.

FRLA & Share the Gulf Coalition FRLA, alongside the Share the Gulf Coalition, stopped by the Tampa Tribune to discuss opposition to the red snapper reallocation.

Blue Moon Brewing Celebrates 20 Years! Earlier this summer, Blue Moon celebrated its 20th year with hundreds of celebrations across U.S. timed in conjunction with the first lunar blue moon since 2012.

their design. The resulting works of art in the series include a range of interpretations, mediums and compositions all connected by the moon.

The celebrations allowed thousands of craft beer fans across the state to honor the pioneer brewery in truly unique ways. From free concerts, to on-site artist-inspired Blue Moon paintings, to telescope viewing parties, to specialty beer releases, to a nation-wide toast at 10pm – Blue Moon truly commemorated its first artfully crafted” beer in style. The Colorado brewery also launched its “Blue Moon Artist Series” showcasing the inspiring artwork of 20 up-and-coming artists from across the country.

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Blue Moon offered artists considerable creative freedom, and simply asked that they incorporate an image of a moon in

Special-edition Blue Moon Belgian White 12-packs began hitting shelves on July 1st and one of Florida’s own – Tampa Bay artist Conrad Garner – is a finalist! The Top 10 artists with the most Facebook ‘likes’ will move on to the judging round at which point a panel of judges will determine which artist will be awarded the $20k grant. At the time of publication, Garner was among the Top 10! Make sure you check out Blue Moon’s Facebook page to see the winner. What a way to celebrate Happy 20th Blue Moon!

F LO R I DA R ESTAU R A N T & LO D G I N G

HOSPITALITY HAPPENINGS

Marketing + Operations Summit

James McManemon, Katy Cleary, Keith Overton, Jason Fialkoff, Carlye Reid (Dave’s daughter), and Dave Reid enjoyed the MOS.

James McManemon, General Manager of The Ritz-Carlton Amelia Island, and Don Fox, CEO of Firehouse of America, LLC, presented at the MOS.

Speakers on the Women’s Path to Power Panel: Jennifer Gudenkauf (Bloomin’ Brands), Barbara Bowden (Loews Hotels) , Carol Dover (FRLA), and Jennifer Swan (First Watch).

Dan Murphy and Mat Willey (FRLA) enjoyed the Future of Beer Panel with Moderator, Bob Watson (MillerCoors) and panelists Fran Copp (Copp Brewery), Tom Blanch (Sierra Nevada), Ed Novak (Tenth and Blake Beer Company), Joey Redner (Cigar City Brewing). 12 AU G UST– O CTO B ER

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F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

HOSPITALITY HAPPENINGS

Summer Board Meeting This summer, the Florida Restaurant & Lodging Association hosted its annual Summer Board Meeting at Hawk’s Cay Resort in Duck Key. Thank you to our participating board members, active sponsors, and engaging speakers who made the event a wonderful success.

FRLA's Executive Committee.

Andy Reiss

Monroe Chapter Fishing Tournament Congrats to Monroe Chapter Fishing Tournament Winners! 1st Place Mahi 23.1 lbs: Anne Rollings - Gecko’s Hospitality Group (Infinite Energy Team)

1st Place Offshore (other species) 21.4 lbs: Jack Crevalle, John Kotch - The Keys Weekly

2nd Place Mahi 19.3 lbs: Derek Halladay - Hawks Cay Resort

2nd Place Offshore (other species) 19.7 lbs Wahoo: Mitch Overton, Tradewinds Resort

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1st Place Catch & Release 64 inch Lemon Shark: Tommy Moore

First Place Winner Anne Rollings. F LO R I DA R ESTAU R A N T & LO D G I N G

Chef Andreas Singer

EXECUTIVE CHEF, HYATT REGENCY COCONUT POINT RESORT AND SPA BONITA SPRINGS, FL. Please describe your restaurant concepts.

We have six restaurants and bars on property, all open to the public, providing choices from grab-and-go to items all day long to romantic fine dining with live music and plenty of choices in between. Cool Beans Marketplace, our newest addition, is a coffee shop and market. It has become a real meeting place for all our guests and next door neighbors on Coconut Road. The Main Dining Room – Tanglewood, offers Breakfast, Lunch and Dinner daily. The main focus at Tanglewood is its open kitchen, and community chef’s table during lunch and dinner service. While breakfast is the busiest meal period, with our elaborate buffet, we offer exceptional lunch and dinner fare with delicious and healthy choices to please everyone. We are currently in the process of updating our dinner menu, offering fresh pastas in an a-la-carte style, providing our guests the opportunity to customize their selections to suit their tastes and dietary preferences. In addition, we have a very popular Prime-Rib special every Sunday evening. Corkscrew – our pool bar and restaurant offers lunch daily with service on the patio and to more than 500 lounges surrounding our three pools. The menu is tailored to the casual diner and all entrees are freshly prepared to order. Which brings us to our evening specialty restaurant, Tarpon Bay. This seafood restaurant is designed in the style of a Key West cottage with colorful lanterns, live orchids and an open whitewashed architecture. Guests at Tarpon Bay can choose to dine inside or on the screened back porch to enjoy views of the lake and a beautiful towering fountain. The fare at Tarpon Bay includes beef, chicken and vegetarian entrees, but we’re best known for our fresh market catch which our chef infuses with innovative combinations of herbs and

Chef Andreas Singer

spices for a truly memorable meal. We pride ourselves in making the best ceviche, prepared in 8 different styles every day and served at our popular Ceviche bar. Tarpon Bay also has a full cocktail bar with live music on Friday and Saturday nights, for a truly memorable evening. Besides these four restaurants, we also have Mangroves, the resort’s main cocktail bar with a delicious menu of entrees, small plates and appetizers and Braxton’s located at Raptor Bay Golf Course, which is a traditional grill room and cocktail bar. Do you find it difficult to develop appealing and delicious menu items for all of the Resort’s concepts?

Each of our restaurants offers entrees reflecting its own unique style. For example, Tarpon Bay specializes in the freshest seafood and ceviche, but also has items for the meat lover as much as we take care of our diner that prefers a vegetarian or vegan diet. Besides letting our creativity flow, we want to offer something that fits our guests’ preferences who visit us from Southwest Florida, all over the United States, and throughout the world. What influences your cooking style?

Tanglewood prime rib dinner

HotChef? Are You Considered Among 2015 Florida’s Hottest Chefs?

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Having completed the apprenticeship program in my native Austria, without doubt, I have the classic European cuisine as a background. Fortunately, my career has brought me through many different destinations, and this has also affected my taste buds and visions. Staying true to classic preparations and past experiences, I enjoy working with all that my surroundings have to offer. You might say the current trend is farm-to-table and sustainability, for me it is going “back to the roots.” I was a kid that ate carrots fresh out of the ground, who climbed a tree to get to ripe apples or cherries; my dad and I would go hunting for deer, we had our own chickens and with that an abundant supply of fresh eggs. Freshness is priceless and it’s very important to me to save the

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. Be sure to include restaurant and contact F LO R Ias DA Chefs R ESTAUThat R A N TSizzle! & LO D G I N G A S SO CI AT I O N information. Submissions will be featured in FR&L Magazine

delicious and unique flavors of all of the products used at our restaurants. What region(s) inspire your menu?

In my opinion, here in Southwest Florida, we are strongly influenced by the Southern and Gulf-style cuisine with a strong presence of Caribbean flair. Tarpon Bay’s menu is a great example of the fusion of all of these flavors. The Resort’s signature restaurant, Tarpon Bay has great atmosphere and awesome seafood. Your ceviche bar is so unique. Please describe to readers the ceviche bar concept.

Ceviche has a South American – Caribbean background, where thinly sliced or diced fish and seafood is prepared, or “cooked” in lime and lemon juices. We then add additional flavors to each item. Conch Ceviche offers the spice of Scotch Bonnet peppers, the Tropical Grouper is mixed with mango and papaya, Snapper is flavored with local ripe tomatoes. We are also developing a Vegetarian ceviche of fresh heart of palm – which looks more like calamari rings. Please describe some of Tarpon Bay’s most popular menu items.

Tarpon Bay ceviche bar

Without a doubt, our Whole Fried Snapper is the number one dish – we use a 2.5 pound fresh red snapper, which we get from our purveyor out of Key West. Another great seller is the Bacon Wrapped Grouper. As we all know, bacon makes everything better. Of course, I must include the Ceviche. Guests can order individual varieties or all eight varieties as a sampler accompanied by freshly prepared tortilla and plantain chips. What is your “sizzle” – for example, cuisine and food that are your signature or “specialties”, unique food presentations or any new ideas that you are using?

A great success was our lobster pot – where we served a cast-iron pot filled with a plethora of seafood items, including homemade seafood sausages and whole lobster, simple dishes as making use of local Florida peaches as an appetizer. What is your favorite dish to eat that you’ve created?

I find it more exciting to taste other’s creations and when possible, refine the products as it pertains to our operations. Each restaurant is operated by a Sous Chef, and my philosophy is to give them the same freedom to create their menus as they have to prepare their dishes. Together, we discuss and decide on final products as a team. Your cocktails are great! Please describe to FR&L readers some of the ingredients that you use in these eclectic recipes.

We offer a variety of cocktails and beverage options using fresh ingredients that reflect the season as well as our local surroundings. We are thoughtful in our sourcing selections using community partners as much as possible. One of our top sellers is the “Killer Colada” made with Captain Morgan’s Parrot Bay rum. It’s a piña colada blended with strawberry and topped with a float of Myer’s Original Dark Rum. Cool Beans, the Resort’s coffee, snack and sweets shop offers some great treats. From the Starbucks coffee to the ice cream by local vendor Royal Scoop, there is certainly

Cool Beans Marketplace something for everyone. What is your favorite offering in this quick service café?

Cool Beans really has been a great success story – and yes, we love to showcase our local vendors. You cannot go wrong with Royal Scoop ice cream. We are also offering Norman Love Chocolates. Zotter Chocolate, an organic and fair-trade product from my home country of Austria is distributed locally out of Cape Coral and is becoming also a big hit. All our bakery items, our sandwiches and fresh salads are prepared in house daily. Fruit and yogurt parfaits are assembled all day long; they are so popular, we cannot keep them on the shelf. It is really hard to pick one favorite, but I am known to have a sweet tooth. What do you attribute your success in the restaurant business to?

I made the decision to become a chef at the age of 15, and never had any regrets! So, it is the love to this industry, not just the cooking alone, but to work with talented people and for our guests. It takes dedication, willpower and a more than a few hours of work, but it is rewarding when looking at the result.

F LO R I DA R ESTAU R A N T & LO D G I N G

GR NEWS

FRLA Warns Consumers & Hoteliers to Watch Out for Hotel Booking Scams

s families book vacations, the Florida Restaurant and Lodging Association (FRLA) is continuing to warn consumers and hoteliers about fraudulent hotel booking practices. Nationally, it is estimated by the American Hotel and Lodging Association (AH&LA) that there are 2.5 million bookings a year that are deceptive, which amounts to $220 million. With one in three travelers booking online, FRLA and AH&LA want to ensure that consumers don’t suffer the consequences from lost rooms, bad bookings, cancellation fees and charges. Florida’s 27-member Congressional Delegation sent a letter to the Federal Trade Commission (FTC) requesting an investigation into these practices. The FTC, whose mission is to prevent business practices that are deceptive or unfair to consumers, is now also alerting consumers of these deceptive practices. “These fraudulent vendors are putting consumers at risk. They’re tricking guests by offering bad deals Representative Lois Frankel held a news conference highlighting deceptive booking disguised as discounts, creating false identities and practices alongside FRLA representatives. using questionable privacy practices. We commend the Florida Congressional Delegation for urging the FTC to open • Be sure you call the hotel directly and ask the right questions when an investigation. We want visitors to experience the exceptional booking to ensure you protect your information, your reservation, accommodations we have here in Florida and we aim to help protect your points and your credit information. them from these scammers,” said Carol Dover, President and CEO of the ºº What is the privacy policy? Make sure your personal information Florida Restaurant and Lodging Association. isn’t harvested. The following is a list of tips for consumers planning to book ºº What is the cancellation/trip change policy? Most of these third hotels online: party booking sites don’t allow cancellations, changes, or any sort • Beware of where you book: Make sure you know who you are of refunds. dealing with. Third party vendors often make promises they cannot ºº Is the site, in any way, affiliated with the hotel? If no, your points keep, and they likely cannot help if something goes wrong. may not be honored. • Book direct: Consumers should book directly with the hotel either ºº Is it a secure payment site? The URL should have a small lock via web or phone to avoid being scammed. This is always the safest and should start with https:// as opposed to just http://. bet and will ensure you are protected and get the best value. • Contact the Federal Trade Commission: If a vendor has • Only use trusted sites: Although the hotel’s name may be part of the misrepresented itself to you, or if you’ve fallen victim to a hotel URL, double check the website address to ensure it’s not a thirdbooking scam, contact the FTC to alert them to the issue. Visit ftc. party vendor. gov/complaint to file your complaint.

Regulatory News: Hotel Industry Applauds D.C. Court of Appeals OTC Ruling

he American Hotel & Lodging Association recently applauded the Washington, D.C. Court of Appeals’ decision requiring online travel companies to pay more than $60 million in unpaid sales taxes and interest to the District of Columbia, asserting that these companies are liable to pay a sales tax on the amount charged to consumers rather than the amount paid to hotels for rooms.

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“The ruling by the Washington, D.C. Court of Appeals is great news for taxpayers and the citizens of the District of Columbia,” said Vanessa Sinders, AH&LA Senior Vice President and Head of Government Affairs. “For several years, hoteliers have been working to close tax loopholes so that online transactions, whether they occur through a hotel company’s website or through an online travel company site, are taxed equally. Online travel agencies have been getting a free pass when it comes

to paying their fair share of taxes for online transactions. Attorney General Karl Racine and (President of the Hotel Association of Washington, D.C.) Solomon Keene have been leading the charge to close the loophole. This ruling demonstrates a growing commitment to providing marketplace tax equality, as well as ensuring that the taxpayers are not shorted much-needed revenue. AH&LA looks forward to continuing to reinforce this position in local municipalities and states across the country.” F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

GR NEWS

How do I compare? From time to time, the FRLA receives a call from a manager or owner wanting to know the “average” salary for certain hospitality positions. In a competitive marketplace this can be useful information. While each region is different and the information contained below should only be used as a broad guide the following was prepared by the Federal Department of Labor statistics for hospitality job salaries in Florida. Please note the statistics are based on 2014 information.

Hospitality Industry Salary Stats for the State of Florida OCCUPATION TITLE FOOD SERVICE MANAGERS LODGING MANAGERS

EMPLOYMENT

ANNUAL MEAN WAGE

8,200

$64,020

2,180

$68,000

831,850

$22,500

6,300

$55,080

57,900

$33,630

—

$20,430

COOKS, INSTITUTION AND CAFETERIA

13,430

$25,130

COOKS, RESTAURANT

91,740

$24,500

COOKS, SHORT ORDER

5,880

$21,860

640

$28,290

48,260

$21,610

FOOD PREPARATION AND SERVING RELATED OCCUPATIONS CHEFS AND HEAD COOKS FIRST-LINE SUPERVISORS OF FOOD PREPARATION AND SERVING WORKERS COOKS, FAST FOOD

COOKS, ALL OTHERS FOOD PREPARATION WORKERS BARTENDERS

37,540

$25,370

223,240

$19,180

27,340

$19,150

203,060

$22,040

FOOD SERVES, NONRESTAURANT

14,580

$21,140

DINING ROOM AND CAFETERIA ATTENDANTS AND BARTENDER HELPERS

31,580

$20,830

DISHWASHERS

35,260

$19,500

HOSTS AND HOSTESSES, RESTAURANT, LOUNGE, AND COFFEE SHOP

25,800

$21,170

FOOD PREPARATION AND SERVING RELATED WORKERS, ALL OTHER

4,010

$26,080

298,710

$23,680

COMBINED FOOD PREPARATION AND SERVING WORKERS, INCLUDING FAST FOOD COUNTER ATTENDANTS, CAFETERIA, FOOD CONCESSION, AND COFFEE SHOP WAITERS AND WAITRESSES

BUILDING AND GROUNDS CLEANING AND MAINTENANCE OCCUPATIONS FIRST-LINE SUPERVISORS OF HOUSEKEEPING AND JANITORIAL WORKERS

9,320

$35,400

10,250

$40,550

112,740

$22,130

76,100

$20,540

BUILDING CLEANING WORKERS, ALL OTHER

1,240

$27,360

HOTEL, MOTEL, AND RESORT DESK CLERKS

17,680

$22,270

BAKERS

11,740

$24,940

FIRST-LINE SUPERVISORS OF LANDSCAPING, LAWN SERVICE, AND GROUNDSKEEPING WORKERS JANITORS AND CLEANERS, EXCEPT MAIDS AND HOUSEKEEPING CLEANERS MAIDS AND HOUSEKEEPING CLEANERS

BUTCHERS AND MEAT CUTTERS

9,790

$29,470

MEAT, POULTRY, AND FISH CUTTERS AND TRIMMERS

3,890,

$24,790

SLAUGHTERERS AND MEAT PACKERS

500

$21,920

FOOD AND TOBACCO ROASTING, BAKING, AND DRYING MACHINE OPERATORS AND TENDERS

450

$32,050

2,550

$26,160

360

$31,010

1,020

$25,180

FOOD BATCHMAKERS FOOD COOKING MACHINE OPERATORS AND TENDERS FOOD PROCESSING WORKERS, ALL OTHER

*Information sourced by the United States Department of Labor (Bureau of Labor Statistics) — Dol.gov/dol/topic/statistics w w w.FRL A .org

F LO R I DA R ESTAU R A N T & LO D G I N G

Introducing the Hospitality Suite

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A Custom Employee Benefits Marketplace

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To schedule a tour, contact us at: (800) 733.2917 or visit LEHospitalitySuite.com/FRLA The Hospitality Suite is offered in partnership with:

THE STATE OF

FOOD SAFETY SPECIAL EDITION

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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

F LO R I DA R ESTAU R A N T & LO D G I N G

FLORIDA

THE STATE OF FOOD SAFETY

Food Protection at Hotel Breakfast Buffets By STEPHEN HOFFMANN

ood buffets present a unique set of food safety issues which include: food protection, temperature control, provision of serving utensils and adequate buffet monitoring. Food protection at buffets centers on the sneeze guard – which must function to break the direct line from a customer’s mouth to the food. Because sneeze guards can be fashioned in so many ways, there is no one height measurement specified by code. Install your one-size-fits-all sneeze guard for the “average” customer since customers range widely in height. Traditionally, most hot and cold food items are placed under sneeze guard protection. Sometimes though, the extras added – like breads, assorted pastries and fruit displays – get left out - literally. Let’s face it, not all sneeze guards are attractive and operators want eye appeal as well as good food protection. Sneeze guards can also “get in the way” as customers scramble to load up on all the wonderful foods displayed. Just remember, the sneeze guard must extend to all displayed foods in order to afford them equal protection. In the continuous use situation that is a buffet, individual containers with lids that open when in use do not protect the food adequately.

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Another issue is proper food holding temperatures for time/temperature control for safety (TCS) foods. Hot TCS food must be held at 135°F or above and cold TCS food must be held at 41°F or less. An alternative to proper holding temperatures is to use time as a public health control. Any unused food is discarded after the 4 or 6-hour time period. But before food is even placed on your buffet, it must be prepared and handled properly. Proper handling includes controlling processes like cooking, cooling, reheating for hot holding, etc. Specific foods, such as eggs, have different cooking requirements depending on whether they are served immediately or are hot held. If eggs will be held on a buffet, they must be cooked to 155°F or above (as opposed to 145°F if served immediately). You also must be mindful that the consumer advisory for raw or undercooked animal foods does not apply to a buffet. The exception to this would be a separate omelet/egg station where the eggs are cooked to order. The consumer advisory also does not extend to a carving station where beef, lamb pork, etc., is not actually cooked, just carved and served. (That’s why it is important to follow the Food Code roast

F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

September is Food Safety Month cooking parameters if you want to serve rare roast; if you do, a consumer advisory is not needed.) Another food safety issue involves the storage and handling of serving utensils. Ladles, forks, tongs, spoons, etc., must be properly stored when in-use to prevent cross contamination. The most common storage practice is handle-up in the food (but not leaning inside the food container). Sometimes the serving utensils are stored on a clean surface â&#x20AC;&#x201C; which is also acceptable. Each food container displayed at a buffet must have its own serving utensil. There can be no mixing of serving utensils or single utensils serving multiple containers. If the buffet is scrumptious, the guest is going to make multiple trips back. Each additional self-serve opportunity requires new (clean) tableware. Wherever the tableware, flatware and cups are placed, they must be properly protected also. Protection choices include being inverted and protected in a cart or covered by the sneeze guard. Flatware can be pre-wrapped or presented in a dispenser handle up. Just be sure that customers do not re-use their soiled tableware, including single-service items, when reloading a clean plate. The final food safety issue with buffets is the monitoring of the displayed food. All consumer self-service operations are required to be monitored by food employees trained in safe operating procedures. This means an employee must be on hand to make sure the cinnamon rolls, cantaloupe and sausage patties are not handled and then put back and that the customers

always use a clean plate with every trip back for more food. Monitors must also keep an eye on the serving utensils and how they are handled and should step in if anything is mishandled and cross contaminated. All-in-all, customers love the variety and largesse offered by a buffet. We all have a vested interest in making the buffet an attractive, filling and safe experience. Stephen Hoffmann is a FDA Standardized Training Officer with the Florida Division of Hotels and Restaurants.

Fuel your success with propane

Florida Propane Gas Safety Education and Research Council For more information, visit PropaneFL.com or email info@FloridaGas.org

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F LO R I DA R ESTAU R A N T & LO D G I N G

FLORIDA

THE STATE OF FOOD SAFETY

A Crisis Doesn’t Have To Be a Crisis, If You Plan Ahead By CHRISTINA JOHNSON

hose thriving in Florida’s tourism and hospitality industry understand both the opportunities and challenges that face businesses each and every day. How one manages the expected, and the unexpected, is what enables a company to survive in today’s competitive market. When it comes to a crisis, it is said that “By the time you hear the thunder, it’s too late to build the ark.” If your business does not currently have a crisis communications plan in place, you are already behind the curve. It is the unexpected and how it is controlled, that separates those who weather the storm and those who get caught in the flood. From a public relations standpoint, a crisis is generally referred to as an incident that comes to light publically and can negatively impact your business. This could be anything from structural damage of your property, a customer relations or employee issue, a computer glitch or breach of information, or a natural or man-made disaster, to name a few scenarios. The effects of a crisis can be short term, long term, or even irreversible. When handled with an outdated plan or without a plan at all, the crisis can affect your reputation, your brand, and be fatal to your business. Take the added time on the front end to create a plan. It can potentially save a company from a public relations nightmare, or worse, a complete closure. When developing your crisis communication plan, it should include: • A list of who should be notified in the event of a crisis, and the order in which they should be contacted. • How employees and other stakeholders should address the crisis. It is important to keep all employees, customers, vendors and others as appropriate informed. • Designate media trained spokesperson(s) to respond to media inquiries. Post responses and updates in real time on the website, social media and phone message recordings. • Draft talking points that should include what steps are being taken to remedy

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A Crisis Communications Plan delineates the roles, responsibilities and protocols that will help your company navigate the crisis, and respond quickly, effectively, and honestly. the crisis in both the immediacy and long term. Once a plan is developed, share with your leadership team, employees and other stakeholders for familiarity. Processes and procedures are only effective if those impacted know the game plan ahead of time. Further, in times of crisis, media will call. Be ready to respond quickly, but also get it right. Although it is important to release the story, it is even more important that your

information is factually sound. Having to go back and retract or correct misinformation can destroy your company’s credibility in an already damaging situation. If the information already out there is inaccurate, get it corrected as soon as possible. Crisis communication plans are crucial in protecting the integrity and reputation of your company. When the time is invested and your crisis communication plan is crafted thoroughly and properly, your company will be well prepared to weather with any storm that comes your way.

Christina Johnson is President/Founder of On 3 Public Relations at www.On3PR.com

F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

September is Food Safety Month

Ask Your Inspector is date marking and Q What why is it required?

Date marking is the documentation of the maximum 7-day period of time that a refrigerated, ready-to-eat (RTE), time/temperature control for safety (TCS) food can be held after it is opened from its original packaging or prepared onsite. The Food Code requires date marking when these foods will be held more than 24 hours. A time restriction is placed on the refrigerated holding of RTE, TCS food due to the growth of disease-causing bacteria like Listeria monocytogenes (Lm) that are able to continue to grow even under refrigeration temperatures. While refrigeration significantly slows down bacterial growth, it does not eliminate it. Listeria can cause miscarriage in pregnant women, and is especially harmful to both the very young and the very old. The date placed on the food item can be the date the food is opened/prepared, the date the food must be discarded, or both. Additionally, an operator can choose any marking method (e.g., days-of-the-week stickers, color-coded marks, or other effective means) that conveys the basic required information as long as the format can be explained to the inspector upon request. If RTE, TCS foods are mixed together, the date of the oldest food becomes the date used for date marking. Once the seven days expire, date marked food must be discarded. If date marked food is frozen, the 7-day countdown is stopped – until the food is thawed. It is important that operators clearly mark the food to indicate how many days are

left when the food is thawed. The day of opening or preparation is considered day 1. Common items that could require date marking – but are often overlooked – include open gallons of milk, soft-serve mix, butter, cream cheese, and whipping cream. “Expiration”, “use by” and “sell by” dates are not the same as date marking. These dates usually refer to quality control – not food safety – and are not enforced by the division. Not all RTE, TCS foods pose a risk for Listeria. Based on an FDA study, foods are categorized by their risk for Listeria. Foods identified as being a very low risk for Listeria growth during refrigeration are not required to be date marked. Very low risk foods that do not require date marking include: • Commercially prepared and packaged deli salads (e.g., egg salad, pasta salad, potato salad, ham salad, etc.) • Hard and semi-soft cheeses • Cultured dairy products (e.g., yogurt, sour cream and buttermilk) • Preserved fish products (e.g., salted cod, pickled herring, and acidified fish) • Shelf-stable, dry fermented sausages (e.g., pepperoni, Genoa salami, prosciutto, Parma ham) that are not labeled “Keep Refrigerated” and retain the original casing

RCS is Your Training Source for ServSafe® CFPM and SafeStaff® Employee Food Safety Training

he Florida Restaurant & Lodging Association’s Regulatory Compliance Services (RCS) is the state’s premier provider for mandatory food manager certification and employee food safety training. Serving Pensacola to Key West, RCS regional training managers are ServSafe® certified instructors and proctors. They facilitate 34 public review classes and exams per month. Florida’s Department of Business and Professional Regulation requires all managers in a licensed food service operation be Certified

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Food Protection Managers (CFPM) and one must always be present in the operation when there are four or more employees on duty. The ServSafe® Food Protection Manager’s exam meets Florida’s Food Manager certification requirement, and certification is good for five years. Since 1997, the state of Florida has mandated that all food service workers be trained in food safety. FRLA’s SafeStaff® Foodhandler Training Program is the contracted program of the Florida

Department of Business & Professional Regulation. RCS regional training managers provide contracted in-house Foodhandler Training scheduled at times convenient to your staff. Each employee receives a SafeStaff® book and DBPR approved certificate that is good for three years. For more information on ServSafe® class and exam dates, time, and locations, go to safestaff.org or call 800-537-9863. To locate your RCS regional training manager, use the RCS app on your IPhone or Android. F LO R I DA R ESTAU R A N T & LO D G I N G

FLORIDA

THE STATE OF FOOD SAFETY

RCS Staff Member Hired by Food Safety Summit Organizers By VICTOR KONTERS

his year, I was contracted by the organizers of the Food Safety Summit organizers to oversee all of the procedural items necessary to ensure food safety health. Hosted in Baltimore, it is one of the largest annual gatherings of food safety professionals. I was specifically chosen for this task due to my experience in this area after last year’s attendees were stricken with foodborne illness. What started as a seemingly normal day, April 9, 2014 now marks one of the most ironic days in food safety history. That month, food safety professionals from industry, academia, and government agencies from around the world converged for the 2014 Annual Food Safety Summit in Baltimore, Maryland. By the morning of April 9, several suspected foodborne illness cases had emerged. Subsequently more than 200 conferees, there to discuss the state of the art and science of food safety, fell ill. The possible culprits: a nasty bacterium named Clostridium perfringens and improperly cooled chicken marsala. In my hometown of Orlando, leaders at the Orange County Convention Center, (one of the largest in the world) were concerned a similar event there could impact even more people than in Baltimore. So alongside staff, we individually scrutinized every step in their food service operations to control risk factors and ensure the highest level of safety. At the time of the Baltimore outbreak, I had completed 12 years teaching and training food safety for FRLA subsidiary, Regulatory Compliances Services (RCS). I also have a background as a chef, and college studies in microbiology. I have served as a food safety consultant and supervisor to the Orange County Convention Center for 5 years. Little did I know this experience would align and bring me to one of the most interesting and gratifying experiences of my professional career. To ensure the April misstep wouldn’t be repeated, convention center executives contacted me and asked me to join a team headed to Baltimore to assist in advance planning and event execution for the 2015 Annual Food Safety Summit. With Executive Chef James “Chef K” Katurakes, we set about planning the oversight of production and service of all food for the event. We were to arrive a few days prior to and remain onsite throughout the event. After a dozen conference calls and myriad emails, I arrived in Baltimore on April 28, 2015. To further complicate the mission, by that evening the city was shut down due to rioting. But the Summit would go on, so we had to stay focused. We spent our days in the Baltimore Convention Center kitchens, monitoring food production, transportation, setup of buffets and receptions, and service. Prior to the Summit, we identified several areas to monitor and document, specifically cooking, cooling, and cold and hot holding. We worked alongside the excellent local staff, focusing on these areas to ensure safe and delicious food. In the end, all the planning and communication paid off, the systems worked as designed, and the event proceeded as expected. As my plane left for Orlando, I reflected on the honor and trust that our clients place in RCS and me. Moreover, I felt deeply validated that

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through years of teaching and advocating food safety, it really does start with a plan and end with active managerial control of that plan. I continue to feel honored and proud every day, not just for this amazing experience, but for the impact RCS and I have had on thousands of industry professionals we’ve been privileged to train and work with these many years. I truly enjoy solving problems, and adapting to clients’ unique needs. I have sat in small restaurants explaining food safety inspection reports to an independent owner/operator, received panicked phone calls from clients with no idea where to turn for advice, and served some of the largest hospitality names in the world. I look forward to every day, and know that when a client has needs, from off-the-shelf solutions to customized on-site consulting, RCS and I can handle it. Victor Konters serves RCS responsible alcohol vendor and food safety clients in Central Florida, and can be reached at vkonters@frla.org and 352.250.2130. F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

September is Food Safety Month

Seafood Choice: Healthful, yet Confusing?

here is no doubt that seafood, including selections from a wild harvest or aquaculture farm, remains a healthful choice. The health benefits are touted in the nation’s latest dietary guidelines issued in February 2015 by the USDA’s Advisory Committee calling for … “dietary patterns that are rich in….seafood”. Likewise, the nation’s fish consumption advisory, issued jointly by FDA and EPA regarding methylmercury in fish, was adjusted in 2014 to emphasis the importance of appropriate amounts of fish in the diets of pregnant and breastfeeding women, and young children. The experts agree, more is better, but trends in consumption suggest consumers are still a bit apprehensive. In general, they are concerned and confused with increasing cost, historical changes in the available supply, and recurrent articles warning about particular dangers associated with certain seafood. Restaurant staff should be ready to provide some soft worded advice based on a few condensed facts may provide more confidence in choice. Henceforth, demand for seafood, in terms of volume and particular types, exceeds available supply, and there are no biological indicators or sustainability measures that will change this fact. As a consequence, the limited supply of popular and traditional selections will be more expensive. Additional supply for consumption in the United States has grown dependent on aquaculture or farm raised selections that are predominately produced in other nations. Currently more than 70 percent of the seafood eaten by American consumers is imported and all commercial predictions indicate this dependence will increase. This situation creates confusion with new selections and invites some fraudulent practices that try to mimic the traditional choices. The best answers are sourcing from approved and legitimate vendors, embrace the transition, and venture with new selections that offer similar and new appeal. The safety of imported seafood is often questioned, but recent evidence from our nation’s

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Centers for Disease Control and Prevention reveals a steady decline in documented illnesses associated with consumption of fish through the past decade when our dependence on imported, farm raised fish began to increase. Likewise, mindful of the changing supply, new international regulations are being implemented with a focus on potential risks for certain seafood products and suppliers. Growing concerns for use of antibiotics in farming of all muscle foods also includes issues with aquacultured products. Combating diseases in farm situations has always been a challenge regarding use of illegal or excessive

treatments. The primary concern is implications favoring antibiotic resistant bacteria that may cause health problems in animal production and product handling more so than during preparation and consumption. Producers of all meats and seafood are actively engaged in finding alternative controls, but the prevailing situation does not pose an immediate food safety problem in terms of consumption aquaculture products. The current seafood supply is even safer than before. The persistent and somewhat confused concerns for methylmercury in seafood have been addressed by the nation’s latest fish consumption advisory encouraging more seafood consumption with directions for avoidance of few particular types and certain identified sources. Fortunately, the consumption trend towards farm-raised seafood has significantly reduced this concern due to necessary controls for water and feeds, and the short duration for growth.

By STEVE OTWELL

One of the more concerning issues for seafood safety involves consumer preference for raw molluscan shellfish (oysters and clams). The problem is not the seafood, but the preferred raw recipe. These shellfish must be harvested or grown in ‘approved’ waters that are routinely monitored to prevent contamination. In fact, over 75 percent of our nation’s coastal waters that could support growth of these shellfish are not approved for harvest. The controls are very strict, but certain approved waters at certain times of the year may contain certain naturally occurring bacteria that can accumulate in certain raw shellfish posing a serious threat to certain consumers. When all the ‘certains’ line up, the associated illnesses can be very serious and even fatal. The key factor is the natural presence of a particular bacteria, a virulent form of Vibrio vulnificus (vVv), that can be in the raw shellfish eaten by an immune compromised consumer. Although conservative estimates for immune compromised consumers exceed 25 million individuals in the United States alone, the incidences for serious illnesses associated with vVv range between 20 to 30 cases per year. The small number of serious illnesses amongst the multitude of probable immune compromised consumers suggest other factors are involved to limit occurrence, but the persistent annual occurrences and serious dangers associated with raw consumption warrant extra concerns and controls. Restaurants are required to post and label raw shellfish consumption advisories, and consumers, either with known or suspect health conditions, must not consume raw molluscan shellfish. Restaurant staff should be instructed to explain the controls, particularly for older or obvious ill consumers. When in doubt but hungry for oysters or clams, then order them cooked. The cave man was right; he invented fire, so eat’em cooked. Proper cooking eliminates the problem. Steve Otwell is Professor Emeritus, Food Science & Nutrition, University of Florida. F LO R I DA R ESTAU R A N T & LO D G I N G

FLORIDA

THE STATE OF FOOD SAFETY

Seafood Toxins

Why It Is Important to Always Buy From A HACCP Certified Licensed and Inspected Seafood Facility By JOANNE MCNEELY ZARITSKY

arine toxins are naturally occurring chemicals that can contaminate certain seafood. The seafood contaminated with these chemicals frequently looks, smells, and tastes normal. When humans eat such seafood, disease can result. What sort of diseases do marine toxins cause? The most common diseases caused by marine toxins in United States in order of incidence are scombrotoxic fish poisoning, ciguatera poisoning, paralytic shellfish poisoning, neurotoxic shellfish poisoning and amnesic shellfish poisoning. 26â&#x20AC;&#x201A; AU G USTâ&#x20AC;&#x201C; O CTO B ER

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Scombrotoxic fish poisoning also known as scombroid or histamine fish poisoning, is caused by bacterial spoilage of certain finfish such as tuna, mackerel, bonito, and, rarely, other fish. As bacteria break down fish proteins, byproducts such as histamine and other substances that block histamine breakdown build up in fish. Symptoms from eating these spoiled fish begin within 2 minutes to 2 hours after eating the fish. The most common symptoms are rash, diarrhea, flushing, sweating, headache, and vomiting. Burning or swelling of the mouth, abdominal pain, or a metallic taste may also occur. The majority of patients have mild symptoms that resolve within a few hours. Treatment

is generally unnecessary, but antihistamines or epinephrine may be needed in certain instances. Symptoms may be more severe in patients taking certain medications that slow the breakdown of histamine by their liver, such as isoniazide and doxycycline. Ciguatera poisoning or ciguatera is caused by eating contaminated tropical reef fish. Ciguatoxins that cause ciguatera poisoning are actually produced by microscopic sea plants called dinoflagellates. These toxins become progressively concentrated as they move up the food chain from small fish to large fish that eat them, and reach particularly high concentrations in large predatory tropical reef fish. Barracuda are commonly associated with ciguatoxin F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

September is Food Safety Month poisoning, but eating grouper, sea bass, snapper, mullet, and a number of other fish that live in oceans between latitude 35° N and 35° S has caused the disease. These fish are typically caught by sport fishermen on reefs in Hawaii, Guam and other South Pacific islands, the Virgin Islands, and Puerto Rico. Ciguatoxin usually causes symptoms within a few minutes to 30 hours after eating contaminated fish, and occasionally it may take up to 6 hours. Common nonspecific symptoms include nausea, vomiting, diarrhea, cramps, excessive sweating, headache, and muscle aches. The sensation of burning or “pins-andneedles,” weakness, itching, and dizziness can occur. Patients may experience reversal of temperature sensation in their mouth (hot surfaces feeling cold and cold, hot), unusual taste sensations, nightmares, or hallucinations. Ciguatera poisoning is rarely fatal. Symptoms usually clear in 1 to 4 weeks. Paralytic shellfish poisoning is caused by a different dinoflagellate with a different toxin, than that causing ciguatera poisoning. These dinoflagellates have a redbrown color, and can grow to such numbers that they cause red streaks to appear in the ocean called “red tides.” This toxin is known to concentrate within certain shellfish that typically live in the colder coastal waters of the Pacific states and New England, though the syndrome has been reported in Central America. Shellfish that have caused this disease include mussels, cockles, clams, scallops, oysters, crabs, and lobsters. Symptoms begin anywhere from 15 minutes to 10 hours after eating the contaminated shellfish, although usually within 2 hours. Symptoms are generally mild, and begin with numbness or tingling of the face, arms, and legs. This is followed by headache, dizziness, nausea, and muscular incoordination. Patients sometimes describe a floating sensation. In cases of severe poisoning, muscle paralysis and respiratory failure occur, and in these cases death may occur in 2 to 25 hours. Neurotoxic shellfish poisoning is caused by a third type of dinoflagellate with another toxin that occasionally accumulates in oysters, clams, and mussels from the Gulf of Mexico and the Atlantic coast of the southern states. Symptoms begin 1 to 3 hours after eating the contaminated shellfish and include numbness, tingling in the mouth, arms and legs, incoordination, and gastrointestinal upset. As in ciguatera poisoning, some patients report temperature reversal. Death is rare. Recovery normally occurs in 2 to 3 days. Amnesic shellfish poisoning is a rare syndrome caused by a toxin made by a microscopic, red-brown, salt-water plant, or diatom called Nitzchia pungens. The toxin produced by these diatoms is concentrated in shellfish such as mussels and causes disease when the contaminated shellfish are eaten. Patients first experience gastrointestinal distress within 24 hours after eating the contaminated shellfish. Other reported symptoms have included dizziness, headache, disorientation, and permanent short-term memory loss. In severe poisoning, seizures, focal weakness or paralysis, and death may occur.

diagnosed or reported, the actual number of poisonings may be much greater. Toxic seafood poisonings are more common in the summer than winter because dinoflagelates grow well in warmer seasons. It is estimated from cases with available data that one person dies every 4 years from toxic seafood poisonings.

What can I do to prevent poisoning by marine toxins?

Although any person eating fish or shellfish containing toxin or disease-causing bacteria may become ill, persons with weakened immune systems or liver problems should not eat raw seafood because of their higher risk of Vibrio infection. • Keep seafood on ice or refrigerated at less than 38° Fahrenheit to prevent spoilage. • Keep fresh tuna, mackerel, grouper, and mahi mahi refrigerated to prevent development of histamine. Don’t believe that cooking spoiled or toxic seafood will keep you safe. These toxins are not destroyed by cooking. • Do not eat barracuda, especially, those from the Caribbean. • Do not eat finfish or shellfish sold as bait. Bait products do not need to meet the same food safety regulations as seafood for human consumption.

What is the government doing about these diseases?

Florida state agencies test shellfish harvested within their jurisdiction to monitor the level of dinoflagellate toxins and asses the risk for contamination. Based on the results of such testing, recreational and commercial seafood harvesting may be prohibited locally during periods of risk. State and federal regulatory agencies monitor reported cases of marine toxin poisoning, and health departments investigate possible outbreaks and devise control measures. The Centers for Disease Control and Prevention (CDC) provides support to investigators as needed.

Why it is important to always buy from a HACCP certified fishmonger.

Hazard Analysis Critical Control Point (HACCP) is a requirement of all processors of seafood. The main elements of the HACCP-system are:

• Identify potential hazards. Assess the risk (likelihood) of

occurrence. • Determine the Critical Control Points (CCPs) Determine steps that can be controlled to eliminate or minimize the hazards. • Establish the criteria (tolerances, target level) that must be met to ensure that CCP is under control. • Establish a monitoring system. • Establish the corrective action when CCP is not under control. • Establish procedures for verification. • Establish documentation and record keeping.

How common are these diseases?

Every year, approximately 30 cases of poisoning by marine toxins are reported in the United States. Because healthcare providers are not required to report these illnesses and because many milder cases are not w w w.FRL A .org

Joanne McNeely Zaritsky is the Director of Marketing for the Gulf and South Atlantic Fisheries Foundation, Inc. 813-286-8390, www. gulfsouthfoundation.org. F LO R I DA R ESTAU R A N T & LO D G I N G

FLORIDA

THE STATE OF FOOD SAFETY

DNA Sequencing: Keeping Your Food Supply Safe

By JASON J. CROWE, PH.D.

he term “DNA sequencing” is frequently mentioned in popular culture – on TV dramas about forensics or in movies about superheroes. However, it is not just scientific jargon used to enhance a plot. DNA sequencing, which identifies individual bases of cellular DNA, is a very real technique, used by modern scientists every day. The Florida Department of Agriculture and Consumer Services (FDACS) uses this advanced technology as a tool in our efforts to keep Florida’s food supply safe, an issue much closer to home than those popularized on the big screen. Specifically FDACS uses two types of DNA sequencing; small DNA fragment sequencing of an individual gene for use in seafood identification, and Whole Genome Sequencing (WGS) for use in pathogenic outbreak identification and detection. Florida’s seafood trade is a multi-million dollar industry, therefore from a public health standpoint it is essential that the seafood supply be protected to keep both the consumer and their wallet safe. One threat to the Florida seafood industry is fish species misbranding. Misbranding happens when one species of fish is sold under the name of another species of fish and can occur in grouper and snapper, the two largest economically grossing fish types in the state1. Misbranding can be accidental or intentional; the latter occurring when a vendor sells a fish species of lower economic value at a premium price under the guise of the fish being a different, higher value species. The FDACS Division of Food Safety routinely monitors for misbranding activity using DNA sequencing to provide proper identification of the fish being sold. In the recent past few years, approximately 7% of fish samples tested by FDACS have been discovered to be misbranded. Fish tissue samples are analyzed and a small, 600700 base pair fragment of DNA from the cytochrome C gene is sequenced. While every fish has this gene, each species has a slightly different and unique DNA sequence. Due to this feature, the cytochrome C gene can be used as a common region or marker to identify fish or any other animal. This method is called “DNA barcoding”. The lab will compare the DNA sequence from the received sample to a standardized library of fish DNA, which

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Misbranding can be accidental or intentional; the latter occurring when a vendor sells a fish species of lower economic value at a premium price under the guise of the fish being a different, higher value species. provides a match and thus an identity of the fish species received. This information verifies if the species of fish being sold is what the vendor claimed, or if it misbranded. Due to this testing, Florida has been able to reduce the amount of Asian Catfish being sold as Red Snapper or Red Grouper at retail locations. Modern pathogen outbreak identification and detection began in 1993 during an E. coli O157 outbreak in hamburger at a fast

food chain in the western United States. Since that time, a few different bacterial subtyping methods (including Pulsed-Field Gel Electrophoresis [PFGE]) have been used to “fingerprint” pathogens in efforts to increase outbreak detection capabilities around the country by linking illnesses to their source. A new innovative technique is now being implemented in place of existing technologies: Whole Genome Sequencing. WGS involves sequencing all of the DNA (millions of base pairs) contained within a cell. Having the complete genetic makeup provides a wealth of information about the pathogenic organism recovered. It allows for a higher level of discrimination between pathogens than any of the current methods, as it can differentiate among bacterial pathogens that may have the same “fingerprint.” This in turn provides improved outbreak detection and tracking. WGS can also highlight variations both between and among pathogenic species. F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

September is Food Safety Month These advantages grant WGS the ability to detect outbreaks with fewer illnesses and determine the outbreak source much more accurately. FDACS has recently acquired the Illumina MiSeq, an instrument designed for WGS, to analyze any pathogen recovered from a Florida ready-to-eat (RTE) food commodity. FDACS screens RTE food for various pathogens, including Salmonella species, Listeria monocytogenes, and toxigenic E. coli (E. coli O157 and non-O157 Shiga toxin producing E. coli). When a pathogen is isolated, FDACS currently fingerprints the organism using PFGE to aid in outbreak detection. With the addition of the MiSeq, FDACS will now sequence the organism genome as well. The DNA sequences are then compared to existing DNA sequences of the same pathogen at both a state and national level. Software analysis clusters the DNA sequences based on similarity, showing pathogens match,

Using robust and modern technology to perform DNA sequencing for a multitude of purposes, FDACS strives to ensure the quality and reputation of Florida’s seafood supply as well as maintain the laboratory’s position at the forefront of Florida’s public health and food safety.

REFERENCES AND FURTHER INFORMATION:

and thus providing invaluable information in the case of an outbreak. Finding a Salmonella in a food product with the same sequence as a Salmonella recovered from human samples gives information on the cause of the illness. Further matches can aid in determination of the exact source, be it the manufacturer, processor, distributor, etc. The ability to perform WGS helps broaden the capabilities and recognition of the Florida’s food safety program, as FDACS has entered into an agreement with the FDA to contribute to the national WGS database for foodborne pathogens and environmental isolates.

http://www.freshfromflorida.com/ Divisions-Offices/Marketing-and-Development/Education/For-Researchers/ Florida-Seafood-and-Aquaculture-Overview-and-Statistics http://www.fda.gov/food/foodscienceresearch/dnaseafoodidentification/default. htm http://www.fda.gov/Food/FoodScienceResearch/WholeGenomeSequencingProgramWGS/ Jason J. Crowe, Ph.D., is a Biological Administrator I for Division of Food Safety at the Florida Department of Agriculture and Consumer Services.

How Food Allergy Patrons Can Make You Money

By JORDAN H. MAESON

With food safety month upon us, we are inundated with information concerning foodborne illness. However, one of the most important topics not to be missed this month is: food allergies. It may seem like we’ve encountered a surreal food allergy epidemic in these past few years. Unfortunately, studies have shown those numbers are only going to continue to rise! Every three minutes someone will visit an emergency department due to a food allergic reaction. Approximately 15 million Americans have at least one food allergy and fifty percent (50%) of ALL food allergy deaths occur outside the home. w w w.FRL A .org

It’s Friday night and your restaurant or hotel bar is slammed. Both you and your staff are “in the weeds” and in walks a customer with food allergies. As usual, this customer has spoken with many of their friends, has done research on your facility and has then decided it should be a “safer” establishment to attempt a meal, cocktails, or appetizers with a group of friends. This isn’t so hard to ask, to be “normal” like everyone else as they get off work Friday night and meet up for a drink and a bite to eat before going out or home. However, the last thing you or your staff needs is a monkey wrench; let me assure you, it is also the last thing this particular customer wants. F LO R I DA R ESTAU R A N T & LO D G I N G

FLORIDA

THE STATE OF FOOD SAFETY

A customer with food allergies does not enjoy discussing their food allergies each and every time they dine out. Therefore, they are extremely loyal to the establishments who treat them with respect and keep them safe without hesitation. Nevertheless, we also have to assume, there will be times the food allergic consumer is trying your establishment for the first time. With this situation, if you are already in the weeds, a food allergy protocol is essential, making the greeting to service a seamless and fluid-like experience to gain this customers’ business in the future as well as their friends and family. Per the previous statement, food allergic customers are extremely loyal and they reward those establishments through repeat business, social media and marketing exposure. On the other hand, disrespect these clients and those same rewards will result in negative media exposure! For example, while dining out, a management team at a fine dining establishment has gone above and beyond to make certain the meal was perfect and not a single detail was overlooked. Because of their attentiveness, during the meal and after, social media sites in relation to food allergies learn they now have a new restaurant to enjoy and gained a customer for life. In contrast, a 5-star hotel with Master Sommeliers, on staff in their exclusive lounge, could not inform a customer what, if any, allergens may be in their wine. If a food allergy education course had been taken, it would have been very simple to inform their customer of the multitude of the allergens found in white or red wines as well as the most common allergens found in beer. Because they failed to deliver on the most important and basic element; trust; this customer made it clear via social media and other outlets; those with food allergies should never visit their establishment.

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In the State of Florida we are still utilizing the 2009 Food Code in which “Restaurant and retail food service managers need to be aware of the serious nature of food allergies, including allergic reactions, anaphylaxis, and death; to know the eight major food allergens {Egg, Fish (Bass, Flounder, Cod), Milk, Peanuts, Shellfish (Crustaceans: Crab, Lobster), Soybeans, Tree Nuts (Almonds, Hazelnuts, Cashews) and Wheat}; to understand food allergen ingredient identities and labeling; and to avoid cross-contact during food preparation and service. Person in Charge’s Duties under paragraph (L) were amended to assure the food safety training of employees includes food allergy awareness in order for them to safely perform duties related to food allergies. Paragraph (L) “EMPLOYEES are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties” allows industry to develop and implement operational-specific training programs for food employees. It is not intended to require that all food employees pass a test that is part of an accredited program.” According to the Florida Department of Business and Professional Regulation, while operators are not required to offer allergen-free foods, managers and employees are required to have basic knowledge about food allergens - including knowing the eight major food allergens and describing common symptoms of a food allergic reaction. If operators choose to serve allergen-free food, they must prepare the food in a safe manner for the customer. http://www.myfloridalicense.com/dbpr/HR/ forms/documents/5030-038.pdf One of the advantages for Florida food service establishments is the ability to take advantage of liability insurance discounts for food allergy education. According to the Office of Insurance Regulation, Florida Statutes s.627.062 (e)(f )(g), a safety course (Food Allergy Education), participation in such a safety program may lower losses. Pursuant to Rule 69O-170.004, Florida Administrative Code, an insurer is able to modify an insured’s premium by +/- 25% based on subjective criteria. Therefore, not only would you be doing the right thing, you could potentially be saving money in the process! I hope the next time a customer has a food allergy visits your establishment, you recognize both the marketing potential and fiscal impact they can have on your business. This may change your view and instead of seeing them as a hassle, treat them with the same respect as every other customer while generating creativity in the kitchen. Remember, not all publicity is good publicity. Jordan H. Maeson is the founder and owner of Safer Dining, a food allergy consulting and education firm located in St. Petersburg, FL.

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F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

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VISIT US AT BOOTH 1237

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F LO R I DA R ESTAU R A N T & LO D G I N G

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Find us on Facebook & Twitter www.amerigas.com/blog F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

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F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

Unveils New Website for Industry; Provides New Partner Benefits By KATE CHUNKA

ISIT FLORIDA recently unveiled our newly revamped website VISITFLORIDA.org. Unlike VISITFLORIDA. com, VISITFLORIDA.org is an industry-facing website that provides tools and resources for the Florida tourism industry. Partners can use the site to access programs and find opportunities that are available to them through our marketing team and other departments. VISITFLORIDA.org features our Marketing Plan, Learning Library, Marketing Planner and other Resources. While the content remains the same as the old site, our in-house staff here at VISIT FLORIDA rebuilt the site to create an updated user experience, and improve navigation. We also reorganized the content to make it easier for our viewers to easily find what they most want to see. For example, one of the key focus points is the VISIT FLORIDA Marketing Planner, which we integrated into the site to make it easier and more efficient to use. As part of a more intuitive website, we updated the look and feel to match brand relevance. We also optimized a responsive web design to provide optimal viewing and interaction across a range of devices. With these changes, VISIT FLORIDA has also made some updates to its Partner Program. As a Partner-driven organization, VISIT FLORIDA has developed relationships with tourism businesses to help drive success and grow our tourism economy. With that end in mind, we have tweaked our benefits to allow Partners to leverage our position to help them promote business to potential visitors to Florida. Partnership isn’t simply limited to these benefits either. Throughout the year, VISIT FLORIDA plans with its Partners in mind, offering unique opportunities to engage with our audience. These opportunities include reduced rates on Co-Op and marketing programs through the Marketing Planner, and Fall Deals which give added exposure for Partner businesses. We invite you to visit the new VISITFLORIDA.org to check out the updates and review the Marketing Planner and other valuable resources. To find more information on Partnership with VISIT FLORIDA, or to enroll with a Free Web-Listing on www.VISITFLORIDA.com, navigate to www.VISITFLORIDA.org/join today! To stay connected, follow our corporate blog, Sunshine Matters. Subscribe today at sunshinematters.org, and connect with our social media channels! For questions and more information, contact me at kchunka@ VISITFLORIDA.org.

Kate Chunka is the Partner Relations and Industry Communication Manager for VISIT FLORIDA.

w w w.FRL A .org

10 core benefits of Partnership:

1 2 3 4 5 6 7 8 9 10

business listing in the Official Florida A Vacation Guide An Enhanced Web Listing on

VISITFLORIDA.com

Access to VISIT FLORIDA’s Online

Hospitality Training Program

Download sales contacts for meeting

planners, travel agenda and tour operators

Receive discounts on brochure

distribution & participate in the lobby booth display program at the Official Florida Welcome Centers

Access to Research data (visitor profiles,

trends and international data)

Promote Partner-to-Partner specials

and discounts

Submit a post to appear on VISIT

FLORIDA’s consumer-facing social media pages

Ability to apply for VISIT FLORIDA

grants to market your business

Access to free webinars on marketing

techniques and industry trends.

F LO R I DA R ESTAU R A N T & LO D G I N G

OCTOBER 7, 2015 Hyatt Regency Orlando 9801 International Drive Orlando , FL 32819

6:00 PM COCKTAIL RECEPTION 7:00 PM INSTALLATION & AWARDS 8:30 PM AFTER PARTY

THINK PINK! Cocktail or Business Attire In honor of breast cancer awareness month, we ask you to wear one pink article of clothing.

SHADES OF PINK INSTALLATION & AWARDS GALA • Installation of Chairman of the Board and Executive Committee • Hall of Fame Winners: Hotelier, Restaurateur and Supplier of Year • Nominees for:

Restaurant General Manager of the Year Hotel General Manager of the Year Restaurant Employee of the Year Hotel Employee of the Year

TICKETS available for purchase at frla.org INSTALLATION & AWARDS - $150 Includes cocktail reception, Gala Dinner & After Party

AFTER SHADES OF PINK PARTY (ONLY) - $65 Cocktails, Sweets & Live Entertainment by The Buzzcatz!

Interested in Sponsorship or need more information? Contact Marjorie Stone 850-224-2250 ext. 235.

HALL OF FAME

Chris Christini

Ecolab

Represented by Greg Ohlemacher

RESTAURATEUR OF THE YEAR

or more than three decades, Chris Christini’s namesake, Christini’s Ristorante Italiano, has been recognized as a world-class dining establishment. Christini’s is a 5-star dining experience like no other. The experience of opening more than 19 restaurants and hotels (including five original Alfredo’s of Rome in the United States) has earned Christini significant recognition in the restaurant business. He has been the recipient of the most prestigious awards such as the Fine Dining Hall of Fame, the Ivy Award, the Best Award of

Excellence by Wine Spectator Magazine, Zagat – “a treasure among restaurants”. Over three decades later, Christini still oversees every aspect of the operation. His impeccable reputation has drawn celebrities, dignitaries and professionals from all over the world. Says Christini: “With more than 45 years of distinctive culinary experience, I am convinced that success comes down to this: One restaurant, in one location, serving the highest quality cuisine, the best service and a friendly atmosphere in which to enjoy it.”

SUPPLIER OF THE YEAR

epresenting Ecolab, Greg Ohlemacher is FRLA’s Hall of Fame Supplier of the Year. Ecolab has been a strong supporter of FRLA for many years, and Ohlemacher has contributed greatly to the Association throughout his employment with Ecolab. Oh l e m a c h e r is a graduate of Bowling Green State University with a Bachelors degree in Hospitality Management. He started his career with Hyatt Hotels in 1990 and held various management positions with Hyatt: from Executive Steward, Restaurant Manager and Assistant Hotel Manager.

Ohlemacher started with Ecolab 1994 and has held many positions with the company. His diverse experience with Ecolab includes working as: Territory Sales Manager, District Sales Manager, Area Route Manager, Operations Director for Global Marine, Corporate Accounts Manager, and currently is the AVP of Sales for North Florida. In this position he manages the field sales/service team in North Florida. Greg is married and lives in Winter Park, Florida. He enjoys all outdoor activities, travel, and sports.

Russ Kimball HOTELIER OF THE YEAR

uss Kimball arrived in Florida 1966 and began his career as General Manager of the Sheraton Sand Key Resort on Clearwater Beach. He is serving in that position today. Kimball attended Paul Smiths College and Florida State University where he studied hotel and restaurant management. His dedication to customer satisfaction, non-stop reinvestment in facilities, and his continuous advancement of quality standards has brought significant attention to the hotel, leading to it being ranked consistently in the “Top 10” for customer satisfaction in North American Sheraton Hotels.

w w w.FRL A .org

His leadership extends beyond hotel operations serving as a pioneer in the international marketing of Florida. As an original board member of VISIT FLORIDA, he championed the establishment of international offices, and continues to travel as an ambassador for the state’s hospitality industry. He has served for over 30 years as a member and now vice chairman of the Pinellas Tourism Development Council and is engaged in numerous associations dedicated to enhancing regional and national hospitality. His commitment to the future of the industry can best be noted with his dedication to the culinary arts and to the young people who as-

pire to work in the industry. He helped establish an annual event for emerging high school chefs generating over a million dollars for scholarships and support for schools. Kimball is involved in his community. His contributions have resulted in unique recognition from MacDill Air Force Base Central and Special Operations Commands, Morton Plant Hospital, the Florida Sheriff’s Youth Ranch, and others. The city of Clearwater awarded him the title of “Mr. Clearwater” (2010) and has been inducted into the Hall of Fame for both VISIT FLORIDA and the Dedman School of Hospitality at Florida State University. With a career spanning over 50 years, Kimball has contributed much to the hospitality industry, the region and to the State of Florida.

F LO R I DA R ESTAU R A N T & LO D G I N G

TRADE SHOW INFO

Discover

What’s New, What’s Next & What’s Trending at the 2015 Florida Restaurant & Lodging Show

n the restaurant and foodservice industry, professionals are constantly looking for new ideas, new products, new solutions and new trends -- and the Florida Restaurant & Lodging Show is their source! From insightful education to palate-pleasing food and drink trends to new product options and idea generating special events – don’t miss this opportunity to fine-tune your business. The trade show and conference, produced by Urban Expositions and sponsored by the Florida Restaurant and Lodging Association will be held Tuesday, October 6 - Thursday, October 8, 2015 at the Orange County Convention Center in Orlando and will offer educational programs, special events, new food products, and equipment and services from over 450+ leading industry suppliers. Special Events for the upcoming Florida Restaurant & Lodging Show, include:

• THE NEW BEER, WINE & SPIRITS PAVILION provides the opportunity to meet face-to-face with the producers and distributors of adult beverages and is designed to enhance your learning and sourcing opportunities. Featured brands include: MillerCoors, Blue Moon, Jim Beam Brands, Heaven Hill Brands, Chateau Ste. Michelle, Constellation Brands, D.G. Yuengling & Sons to name a few. The official ingredient sponsor of the Pavilion is the Florida Department of Citrus. • CULINARY DEMONSTRATION THEATER is an educational, interactive and entertaining area for restaurant and foodservice professionals who want to know what’s hot in the food world. Stop by this area at the Show and see how our chefs have put their spin on hot trends. This year’s featured session will include the presentation of the new Torch Award to James Beard award winning chef Norman Van Aken for his contributions to the industry. • THE FERDINAND METZ FOODSERVICE FORUM provides open access to 30+ educational sessions focused on operational excellence, winning teams, maximizing profits, hot trends, and building loyalty. For the complete conference program, visit flrestaurarantandlodginshow.com/education. Features include: »T he Women’s Entrepreneurs Circle, a robust and highly interactive session on what it takes to win in business and life featuring Kathleen Wood, Kathleen Wood Partners, Betsy Craig, MenuTrinfo, and Sandy Korem, The Catering Coach. 38 AU G UST– O CTO B ER

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»N ew Catering & Events Track presented by Catering Magazine on Tuesday, October 6 with topics including maximizing catering profits, how to pack for offsite events, and a look at outsourcing. » I ndustry expert consultants including Technomic, MenuTrinfo, Kathleen Wood Partners, TheRestaurantExpert.com, Service with Style Hospitality Group, The Catering Coach, Fishbowl with solutions to day-to-day business challenges - menu planning and labeling, team building, customer service, marketing and social media, professional development and more. Highlighted seminars include: • Tuesday, October 6 – 11:30-12:30: Building a Winning Hospitality Team in 8 Simple Steps; 4-4:45pm: LEADERChoice – The Four Essential Ingredients of Successful Leaders • Wednesday, October 7 – 1-1:45pm: What’s Hot & Not in the Social Media World for Restaurants; 1-1:45pm: Top 10 Tips for Winning with Today’s Special Needs Diner; 4-4:45pm: 2015 Outlook, Opportunities & Challenges • Thursday, October 8 – 1:30-2:15pm: 5 Ways to Increase Profits Through Your People in Any Economy; 2:30-3:15pm: The One System Your Restaurant Must Have to Survive • View the full program at www.flrestaurantandlodgingshow.com/education

F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

• THE 2015 AMERICAN CULINARY FEDERATION CULINARY ARTS COMPETITION presented by the American Culinary Federation (ACF)/ Central Florida Chapter (CFC) will offer over $27,000 in prizes that will be awarded during the following competitions » The NEW Two Man Team USA Culinary Cup Team Competition, sponsored by Bari Beef International, Creekstone Farms, US Foods, Rich’s, Maple Leaf, MillerCoors, Barry Callebaut, McIlhenney Co., Wisconsin Cheese, Steelite International, and Bar Harbor Seafood. » The R.L. Schreiber Apprentice/ vJr. Member Florida State Championship Team Skills Competition, sponsored by R.L. Schreiber Inc. » Taste of Elegance Pork Signature Recipe Competition, sponsored by Iowa Pork Producers Association and Taste of Elegance. » The Florida Pastry Challenge, sponsored by The Culinary Source and Barry Callebaut. » The Freshpoint and Harvill’s Produce Farm-to-Table Vegetarian Signature Recipe Competition, sponsored by Fresh Point and Harvill’s Produce, Inc. » The Chef’s Table Luncheons, a four-course surprise lunch prepared by the participating chefs. • THE FOOD TRENDS EXPERIENCE is a tasting adventure providing direct access to products, flavors and ingredients driving the most recent trends in the market – healthy, organic, sustainable, ethnic, artisanal, and more!

• F RLA’S SHADES OF PINK INSTALLATION & AWARDS GALA will be taking place October 7, 2015 at the Hyatt Regency Orlando. Make sure not to miss this energy-packed party. Join industry leaders for a fabulous evening of networking and entertainment. •T HE NRA/FRLA BOB LEONARD GOLF CLASSIC is scheduled for Oct. 5, 2015 at ChampionsGate Golf Course in Orlando. Key decision-makers from national restaurant and hotel chains and top independents return year-after-year for this tournament. Save your space early – this is our 15th year anniversary, and we will sell out! DATES: Tuesday, October 6, 2015, 11am-5pm Wednesday, October 7, 2015, 11am-5pm Thursday, October 8, 2015,11am-4pm LOCATION: Orange County Convention Center, 9800 International Dr, Orlando, FL 32819

The 2015 Florida Restaurant & Lodging Show is sponsored by the Florida Restaurant & Lodging Association (www.frla.org). For more information on exhibiting or attending, visit the official Show website at www.flrestaurantandlodgingshow.com. The tradeshow and conference is managed and produced by Urban Expositions, which offers a complete roster of trade show management services, including exhibit sales and marketing, operations, exhibitor/attendee promotions and services, media relations, seminar and event coordination, database development and management. Contact Urban Expositions at www.urban-expo.com. w w w.FRL A .org

F LO R I DA R ESTAU R A N T & LO D G I N G

TRADE SHOW INFO

Ferdinand Metz Foodservice Forum and FRLA Show Announce

Inaugural Torch Awards and 2015 Recipient Norman Van Aken to Receive Award

rban Expositions, producers of the Florida Restaurant & Lodging Show and the Ferdinand Metz Foodservice Forum proudly present the 2015 TORCH AWARD which recognizes an individual or group of individuals whose achievements have enhanced and brought innovation to the restaurant and foodservice community. “The award is named to echo the definition of torch - referring to a valuable quality, principal or cause that needs to be protected or maintained. When reviewing nominees, we strive to honor leaders and dynamic individuals who have propelled our industry forward as well as serve as leaders in education and the sharing of knowledge,” outlined Ferdinand Metz, CMC, Chairman of the event education program which bears his name, and President Emeritus of the Culinary Institute of America. “The sharing of knowledge and ideas is instrumental in preserving the culinary arts and ultimately leads to more creativity and innovation”. The winners of the inaugural award will be presented at the Orlando event: Norman Van Aken, Chef and Founder of NORMAN’S at the Ritz-Carlton Orlando, Grande Lake , will receive the TORCH Award at the Florida Restaurant & Lodging Show – October 7, 2015 – Orange County Convention Center at 1:00 pm in the Culinary Demonstration Theater on the Show floor. 40 AU G UST– O CTO B ER

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Norman Van Aken has been described as ‘legendary, visionary and a trailblazer’ as well as ‘the culinary Titan of Florida.’ He is “the founding father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African and American flavors. He is also known internationally for introducing the concept of “Fusion” to the culinary world. He is the only Floridian inducted into the prestigious James Beard list of “Who’s Who in American Food and Beverage.” He has published five cookbooks, and his radio show, “A Word on Food,” appears twice a week on NPR station WLRN. “This award recognizes commendable professionals who trail blaze a leadership role in the restaurant and foodservice industry, along with the Ferdinand Metz Foodservice Forum; for providing exemplary innovation; and initiating improvement and education by engaging the industry”, said Ron Mathews, Vice President for the Urban Expositions Family of Foodservice Events. “The award honors individuals, such as Norman Van Aken, whose professional accomplishments drive the

Norman Van Aken

of America. He is also the past President of the World Association of Chefs Societies and the past Chairman of the NRAEF. Chef Metz was selected to lead the Forum because of his breadth and depth of experience, which includes his influence on the American foodservice industry, and for his achievements in the culinary industry, having received the Lifetime Achievement Awards from the James Beard Foundation, the American Academy of Chefs, The World Association of Chefs and the National Restaurant Association Educational Foundation (NRAEF). As the former Manager of the Culinary Team USA, Chef Metz led the team to three consecutive world championships and one World Cup, and was author of four editions of The Culinary Olympics Cookbook. His foodservice experiences include two apprenticeships in culinary arts and baking and pastry arts, 15 years as Senior R & D Manager

industry forward”.

of Heinz, as well as positions as Banquet Chef

About Ferdinand Metz

at New York’s prestigious Plaza Hotel and

Ferdinand Metz is a Certified Master Chef and President Emeritus of the Culinary Institute

Tournament at the renowned Le Pavilion restaurant in New York City. F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

PARTNERSHIPS

Want To Know More About The AAHOA and FRLA Partnership? By CHIRAG SHAH

s the largest association of hoteliers in the United States, the Asian American Hotel Owners Association (AAHOA), is delighted to formally partner with the Florida Restaurant and Lodging Association (FRLA), the preeminent organization representing the hospitality industry in Florida and a national leader in advocacy for travel and tourism. We appreciate the opportunity to bring our collective membership Members of AAHOA, VISIT FLORIDA and FRLA during Florida Tourism Day festivities. closer together and to unite as advocacy, and innovative resources to help to run and one voice on important issues affecting grow their businesses. Among these meetings, each one the industry. of AAHOA’s twenty regions hosts an annual conference Under FRLA President and CEO Carol Dover’s and trade show for hotel owners from the area. This year, exceptional leadership, the lodging industry continues AAHOA is excited to hold our Florida regional conference to thrive in Florida and is one of the best places in the during the FRLA Annual Meeting. Hundreds of hoteliers, country for hoteliers to open a business, create good jobs vendors, and industry partners from across the state will and invest in their local communities. Over the years, gather in Orlando to network and to learn about issues our members have appreciated the importance of FRLA’s and opportunities that will affect their businesses. As a efforts of educating lawmakers, media and the community connected event, we are looking forward to showcasing our about the importance of the hospitality industry on the new partnership with FRLA to our members across Florida, state’s economy. Earlier this year, AAHOA members saw to highlight the importance of active participation in both firsthand FRLA’s tremendous influence in the state Capitol associations and to demonstrate the power of a united during Florida Tourism Day, as every top elected official lodging industry. came to personally greet the delegation, express support AAHOA’s local leaders and Florida and our national for our priorities and to offer ideas on how best to protect Board of Directors have made it a significant priority to the vitality of the state’s top industry. AAHOA members strengthen our relationship and collaboration with industry are looking forward to joining with FRLA to develop leaders and our new partnership with FRLA is the perfect important relationships with local leaders and to advance illustration of achieving this goal. The future is bright the public policy goals of our industry. for the lodging industry in the Sunshine State and we are As a nationwide association for hoteliers, AAHOA looking forward to a strong relationship with FRLA for mission is to help members make and save money and many years to come. to protect their investments. Over the course of a given year, AAHOA will host more than 200 meetings across Chirag Shah is the Vice President for Government Affairs for the country to educate hoteliers on best practices, issue the Asian American Hotel Owners Association.

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2015-16 CORPORATE EVENTS CALENDAR October 5, 2015

Bob Leonard Golf Classic

ChampionsGate, Orlando October 6-8, 2015

FRLA Trade Show and Shades of Pink Gala Orange County Convention Center, (OCCC) Orlando October 6-7, 2015

Fall Board Meeting

Orange County Convention Center, (OCCC) Orlando January 20, 2016

Florida Tourism Day Tallahassee

FOR MORE INFORMATION: Dan Murphy, Vice President Membership & Corporate Relations 888-372-9119 ext. 235 or dmurphy@frla. org; Marjorie Stone, Corporate Relations & Events Manager 888-3729119 ext.258 or mstone@frla.org

F LO R I DA R ESTAU R A N T & LO D G I N G

Secrets of Success

Flora-Bama Lounge & Oyster Bar By SUSIE MCKINLEY

The Flora-Bama Lounge and Oyster Bar is a Gulf-coast “bucket-list” kind of place. FR&L Magazine’s Editor, Susie McKinley, recently had a chance to talk with Vice President of Operations and Owner, Pat McClellan, of the Flora-Bama about its Secrets to Success. The Flora-Bama Lounge and Oyster Bar is an American classic. How long has this historic bar and restaurant been open? August 1st, 1964! What makes the Flora-Bama Lounge and Oyster Bar unique? It has always

been the interesting blend of folks of all ages, backgrounds, demographics and, diverse cultures with respect for all, with great original music along with local drink and food specialties.

Please describe the operation to FR&L readers. With humble beginnings as a

package store on the state line, it emerged into a “Five Star Honky Tonk” in the early ‘80’s hosting the world’s greatest singer-songwriters, such as Mickey Newbury, Hank Cochran, Larry Butler, and Jimmy Buffett who would immortalize the bar in song! Expansion would ultimately include five businesses; Lounge & Oyster Bar (twelve bars, twenty-four stations, an Oyster Bar and Gift Shop), Liquor & Lottery, Yacht Club (flip flop fine dining), Ole River Bar (sunset bar & grill) and Watersports & Marina (offering charter boat fishing and dolphin cruises).

The Flora-Bama is known around the Southeast for the events it hosts. Please describe some of the events to readers and don’t forget the Mullet Toss!

Certainly the most spectacular, to date, was the Kenney Chesney concert, held last year in conjunction with our 50th Anniversary celebration drawing some 40,000 folks to our crystal-white beaches in August. Of course there is the ever-popular Mullet Toss, which consists of

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individuals on the beach throwing a mullet (one of the more popular and plentiful fish indigenous to this area), from a 10-foot circle in Florida across the state line into Alabama. Not to mention a great excuse to throw a weekend long party, with lots of fun activities, great music and food! Other favorite events include the Annual Polar Bear Dip, drawing some 3,000 and up to three-generations of folks jumping into the Gulf at the ‘crack of noon’ New Year’s Day and the “Super” Chili Bowl Cook-Off on Super Bowl Saturday. This event allows participants to enter a 2-3-man team to prepare and produce their very own Chili, on site, with winner being presented a perpetual “Best Chili Trophy” and cash award. All of our events are geared to give something back to the community that has fostered our growth for so many years. All told, the Flora-Bama helps raise over $100,000 annually for local youth and charitable groups! The Flora-Bama is also well known as a music venue. Please describe to readers about the venues that you have available and what attracts musicians to the Flora-Bama. The Flora-Bama has always been a

special place and beach “home” to traveling artists and songwriters. Joe (Gilchrist), an owner since 1978, laid the foundation for appreciating and accepting the nuances of several musicians as they came thru. With the popularity of the Frank Brown International Music Festival, early November, it’s not surprising that folks such as Taylor

F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

The FloraBama hosted a big crowd for Kenny Chesney.

Hicks, Sonny Throckmorton, Dean Dillon, Billy Joe Shaver, Hank Cochran and others would come back often regardless of popularity to renew and nurture old friendships at the ‘Bama. The Flora-Bama has expanded to five stages, including one on the beach and one at the Yacht Club, allowing for a variety of music to be played What is the most popular drink offering at the Flora-Bama? The Bushwacker

– the adult version of a chocolate milkshake, including various rums and liqueurs. What is the most popular food offering at the Flora-Bama? The ‘Bama

Burger, which is served with grilled onions, mushrooms, jalapenos and bacon and topped with Swiss & cheddar cheeses. Have you seen the tastes of your patrons change over the years? Today’s

young adults are opting for fewer, but more expensive, higher quality drinks (brands), craft beers and wines. Have you revised employee training and/or policies over the years to accommodate guests? Today the

total “experience” of the customer is the message! Therefore all our training hinges on our employees being knowledgeable,

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engaging, thoughtful and ever courteous to our patrons. They will be the first and last impression our customers will go home and talk about therefore, it is important for us to educate and orientate each new hire as to the history and the principles that laid the foundation to what the Flora-Bama is today. How do you keep your employees engaged and motivated? During

orientation, each new hire is given a tour and introduced to the operations and management of each of our separate entities including a complimentary gift or service from each (i.e. T-Shirt from Souvenir Shop, coupon for free 1/2 hour jet ski from Marina & Watersports, free lunch or dinner from all three food outlets, etc.) What is the most important thing you emphasize with staff about your customers? To abide by our company

motto “to treat everyone with equal respect, asking only the same respect in return” and to ensure each patron is able to safely make the trip home so as to return again. What critical or priority areas do you emphasize in training your staff? The

staff is our best advertising tool for each and every one of our patrons who will go on recounting their experience through social me-

dia. They are the true P.O.S. (point of sale) for the Flora-Bama. It is critical for our staff to insure our patrons have a great experience while adhering to the principles emphasized in their Responsible Vendor Training. What do you think are the keys to low employee turnover, and how have you managed turnover? We try to em-

brace our staff as family. In addition, fulltime employees and managers are offered stock options in the Management Corporation. This allows for engaged leadership (ownership), as well as, pride of who, what and where we are and a staff that has remained loyal to us over 15 years on the average.

What has been the greatest change in serving patrons over the years? This has been the emerging sophis-

tication of the younger generation’s palette resulting in higher quality premium liquors and beers with high quality, convenient, yet affordable food.

What is/are the most important factor(s) to the longevity of the Flora-Bama? Treating customers, musicians and

employees alike with the utmost respect, regardless of their differences, so they may have an enjoyable, grand experience every visit. F LO R I DA R ESTAU R A N T & LO D G I N G

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MOVERS AND SHAKERS

In Passing Bruce C. Cotton, 84, passed away recently leaving a legacy of service. As a spokesman and executive in the restaurant industry, Mr. Cotton served Jerrico, Long John Silver’s and Cracker Barrel. Working with regulators, governmental officials, industry trade groups and other interested parties, Mr. Cotton worked tirelessly for the restaurant industry. He was chairman of the Kentucky Restaurant Association, president of the Kentucky Chamber of Commerce, president of the National Council of Chain Restaurants; chairman of the International Franchise Association; chairman of Ocean Trust, vice president of the National Fisheries Institute; and a member of the labor policy committee of the U.S. Chamber of Commerce. In 1980, he was a delegate to the White House Conference on Small Business. Mr. Cotton was actively involved in his local community as well. Mr. Cotton grew up in Kentucky and served in the Air Force and Air Force Reserves, retiring as a Colonel.

Steve Metz Receives G. Kirk Haas Humanitarian Award Tallahassee attorney and FRLA lobbyist Steve Metz received the G. Kirk Haas Humanitarian Award at The Florida Bar’s 65th Annual Convention. The G. Kirk Haas Humanitarian Award was established in 1998 to annually recognize those members of the Florida Bar for meritorious service to the legal profession. The award recipient is selected annually by the president of The Florida Bar. Metz is a Guardian ad Litem volunteer advocate and also helps manage a mobile foodservice kitchen for low-income families. During his 35-year career, he has played a major role in a wide range of legislative initiatives, including tax issues, health regulations, workers compensation, judicial, environmental, construction and growth management issues. “He is a very humble and quiet leader,” said 2014-15 Florida Bar President Gregory W. Coleman. “He will never tell you, but he goes to very poor and impoverished areas of Central America to help build housing for some of the poorest people in the world. He is extraordinarily generous with this faith and his time and is simply one of the finest people I know.” Congratulations Steve! This recognition by your peers is well-deserved.

Longtime RCS employee retires after 28 years After 28 years of faithful service to Regulatory Compliance Services, we say farewell and happy retirement to John Gatto. John began his relationship with RCS as a client in the 1980s. He joined the RCS staff in 1987 and in his time hit many milestones including: 1. Serving a region of over 150 clients singlehandedly; 2. Testifying on a client’s behalf in a dram shop lawsuit; 3. Signing the first RCS chain restaurant client - Ker’s Winghouse; and 4. Serving as a RCS company president. We’ll miss John’s ability to impart knowledge and information to our clients with a fun demeanor. Enjoy retirement, John!

CHAPTER CORNER

FRLA’s Central Florida Chapter Meets With Commissioner Scott Boyd

Palm Beach Chapter Emeril’s Florida filming at Coolinary Café

Members of FRLA’s Central Florida Chapter were pleased to meet with Commissioner Scott Boyd at BJ’s Restaurant & Brewhouse in Orlando. Meetings like this are part of the Chapter’s efforts to bolster and develop relationships with local officials.

Photo includes Jenny and Tim Lipman (owners), Chef Emeril, Christie Netzel, FRLA board member and Lois Croft, FRLA Regional Director

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FRLA President & CEO Speaks at Greater Pensacola Chapter Meeting More than 70 people gathered at the Pensacola Bay Center in July to hear FRLA President & CEO Carol Dover deliver the highlights of Florida’s hospitality industry and legislative session. (Left to right) Carol Dover, Honey and Randy Smith of Culvers, Navarre and Kim Kofler, Culvers, Franchise and Business Partner F LO R I DA R ESTAU R A N T & LO D G I N G

A LA CARTE

The Florida Restaurant Industry At A Glance • In 2014, there were 39,325 eating and drinking places in Florida. • In 2015 Florida’s restaurants are projected to register $36.4 billion in sales. • Every $1 spent in Florida’s restaurants generates an additional $.94 in sales for the state economy. • Every $1 million spent in Florida’s restaurants generates an additional 24.4 jobs in the state. • In 2015, restaurants account for 943,600 jobs in Florida — 12% of employment in the state. And in 2025 restaurants in Florida are projected to employ 1,155,300 people. (22.4% job growth – or 211,700 jobs over 2015.

*SOURCE: All statistics and information provided by the National Restaurant Association 2015. Visit www. restaurant.org for more information.

FRLA Statement on FDA’s Menu-Labeling Mandate Delay The Food and Drug Administration (FDA) has pushed the effective date for the federal menu-labeling regulation for chain restaurants and similar foodservice establishments to December 1, 2016. The FDA had originally set December 1, 2015, as the compliance date but recently said that it is extending the compliance date in response to requests and in order to further clarify the rule’s requirements. “We applaud the decision by the Food and Drug Administration to require a nationwide, uniform menu-labeling standard for chain restaurants. The Florida Restaurant and Lodging Association, along with the National Restaurant Association, have long supported this universal approach, rather than inconsistent state-by-state guidelines that place undue burdens and restrictions on our restaurateurs. We look forward to our continued work with the FDA and the NRA in identifying best practices within many national establishments currently incorporating menu-labeling,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association.

FSU Hospitality School Caters to Industry with Flexible, Online MBA Major Catering to the round-the-clock work schedules of employees in the state’s largest industry, Florida State University’s College of Business will launch a new online Master of Business Administration major this fall in Hospitality and Tourism Management (MBA-HTM). Florida State’s new two-year program – six semesters long – builds on the first-rate reputation of the college’s Dedman School of Hospitality, that has been supplying managers for the hospitality industry for almost 70 years. Nearly half of the courses in the new MBA major’s curriculum are the same core courses all Florida State MBA students take, but students pursuing the new MBA major will round out their degree with required and elective courses tailored to the business challenges they will face in the hospitality and tourism industry. Prospective students can find application and program information on the college’s website, business.fsu.edu/MBAHospitality. The college may waive the required GMAT/GRE entrance exam for industry professionals with outstanding qualifications, such as more than eight years of management experience with significant budgetary responsibility. Learn more at business.fsu.edu/waive. 46 AU G UST– O CTO B ER

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Governor Rick Scott Highlights $74 Million for VISIT FLORIDA Governor Rick Scott recently visited the Clearwater Marine Aquarium to highlight $74 million in the “KEEP FLORIDA WORKING” budget to continue attracting record numbers of tourists to Florida. Last year, Florida welcomed a record 98.9 million visitors, who spent a total of $73 billion while in the Sunshine State. Governor Scott said, “Florida is the best tourist destination for families. Every 85 visitors to our state support one job, and a growing tourism industry means more opportunities for our families and a stronger economy. With countless attractions like the Clearwater Marine Aquarium throughout our state, we are welcoming a record number of visitors to Florida each year. I look forward to our investments in VISIT FLORIDA continuing to grow jobs and promote Florida as the ultimate travel destination across the world.”

The number of travel-related jobs is up 4.8 percent over last year, employing 1.2 million Floridians. For every dollar that was invested in VISIT FLORIDA last year,

the state saw a return of $3.20. This May, Governor Scott announced that according to VISIT FLORIDA, more than 28 million visitors came to Florida in the first quarter of 2015, an increase of 6.2 percent over last year and the largest first quarter for visitation in the state’s history.

Tourism Industry Continues to Break Sunshine State Records Governor Rick Scott recently announced that Florida has set another record in tourism by welcoming the highest amount of visitors of any six months in the state’s history with 54.1 million visitors. This record amount of visitors represents a 5.8 increase over the year. In the second quarter of 2015 (April -June), 25.8 million visitors came to the state, an increase of 5.5 percent over the year. The average number of direct travel-related jobs in quarter two of 2015 was also a record high, with 1,213,500 Floridians employed in the tourism industry – up 4.9 percent over the year.

FRLA President and CEO, Carol Dover said, “Florida is continuing to break the mold by setting record-breaking trends that prove our state leads the way in hospitality and tourism. These numbers prove that Governor Scott’s leadership, along with support from Florida’s Legislature, ensures a business friendly environment that allows hoteliers, restaurateurs, suppliers and attractions to thrive. We were proud to help provide incredible guest experiences in the first half of the year and can’t wait to welcome even more visitors to the Sunshine State throughout the rest of the year.”

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F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

The Pinellas Chapter of the Florida Restaurant & Lodging Association congratulates ...

Russ Kimball

General Manager, Sheraton Sand Key Resort

2015 Hotelier of the Year Congratulations, Russ! We truly appreciate your tireless efforts on behalf of the hospitality industry, encouraging the growth and development of tourism within our county and state. We are incredibly grateful for your passion and dedication to the students who represent the future of Florida hospitality. You have set the bar high as an advocate, a mentor, a colleague and a friend to all of us. Thank you, Russ Kimball. Well deserved!

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F LO R I DA R ESTAU R A N T & LO D G I N G

SAFESTAFF CITY

SEP

ALTAMONTE SPRINGS

OCT

NOV

DEC

LOCATION

10 Hilton Garden Inn

1 Embassy Suites

DAYTONA BEACH

FT LAUDERDALE

2 Embassy Suites

FT MYERS

3 Hilton Garden Inn

FT PIERCE

3 UF Indian River Research

FT WALTON

1 Wyndham Garden

GAINESVILLE

8 Hilton Garden Inn

ISLAMORADA

- Islander Resort

JACKSONVILLE

15 Wyndham Jacksonville Riverwalk

JACKSONVILLE BEACH

10 Four Points by Sheraton

BOCA RATON BRANDON

8 Ramada Inn

16 Best Western Plus International Speedway Hotel

KEY WEST

1 DoubleTree Grand Key Resort

KISSIMMEE

14 Seralago Hotel & Suites Maingate East

LAKELAND

2 Courtyard by Marriott

MANDARIN

1 Ramada Conference Center

MELBOURNE

10 Holiday Inn Hotel & Conference Center

MIAMI

15 Homewood Suites by Hilton Miami - Blue Lagoon

MIAMI SPANISH

3 Homewood Suites by Hilton Miami - Blue Lagoon

NAPLES

17 DoubleTree Suites

OCALA

15 Homewood Suites by Hilton Ocala at Heath Brook

ORLANDO ENGLISH

7 Rosen Inn International

- Orange Country Convention Center

7 Embassy Suites

PENSACOLA

15 Pensacola Bay Center

PORT RICHEY

16 Days Inn & Suites

ORLANDO ENGLISH - FRLA SHOW ORLANDO SPANISH PANAMA CITY

SARASOTA

8 Gulf Coast State College Student Union East Gibson Lecture Hall

3 Holiday Inn Lakewood Ranch

ST AUGUSTINE

9 Holiday Inn Express & Suites

ST PETERSBURG

9 Holiday Inn Express

TALLAHASSEE

17 Lively Technical Center

TAMPA - ENGLISH

14 Sheraton Suites

TAMPA SPANISH

14 Holiday Inn Tampa Westshore

VENICE

WEST PALM BEACH

7 Ramada

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

Food Manager Training & Testing Schedule To register, call toll-free 1-866372-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.

ServeSafe速 Goes Hi-Tech! All ServSafe Food Protection Managers Exam results are being upgraded to complimentary ServSafe速 eCertificates. No more waiting for certificates in the mail. Log in and download your certificate as soon as your exam is graded! You can even share it electronically with your company via an email share link. Find out more: ServeSafe.com.

14 Holiday Inn West Palm Beach Airport * Dates are tentative

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F LO R I DA R ESTAU R A N T & LO D G I N G

FRLAEF

High School Teachers Go Back to School During Summer Vacation

FRLA Educational Foundation Hosts 19th Annual ProStart Teacher Training Institute at Johnson & Wales University

Florida high school foods instructors became students again for one week during their summer vacation. The teachers participated in the Florida Restaurant and Lodging Association Educational Foundation’s (FRLAEF) Nineteenth Annual ProStart Teacher Training Institute June 2126, 2015. For the eighteenth year, this event was held at Johnson & Wales University’s (JWU) North Miami Campus. Participating instructors teach FRLAEF’s two-year ProStart School-to-Career curriculum. The instructors returned to school to fine-tune their culinary skills and foodservice knowledge during this weeklong event. While the teachers were able to have a little fun, there was no skipping class! They spent countless hours hitting the books and studying hard. The teachers were divided into four groups based on their past attendance at the event. First year attendees learned the basics of cooking methods, stocks and sauces as well as knife skills. Second year ProStart instructors covered topics such as nutrition, breakfast foods, meat, poultry and seafood. There was no slacking off, as third year participants learned about salads and garnishing, desserts and baked goods along with global cuisines. The fourth year attendees finished off the experience with business accounting, French pastries, introduction to yeast and cookies. All participants then participated in a capstone market basket and critique followed by a national exam for the Certified Secondary Foodservice Educator (CSFE) certification. The instructors will take the information learned during the weeklong training back to the classroom and share it with their students. This event would not be possible without the support of the FRLAEF’s partners. The FRLAEF would like to thank Global Sponsor Johnson & Wales University along with our Universal Sponsors: Coca Cola Refreshments, Cracker Barrel, FRLA Central Florida Chapter, FRLA Tallahassee Chapter, Keiser University, and National Restaurant Association Educational Foundation (NRAEF).

This event would not be possible without the support of the FRLAEF’s partners

GLOBAL SPONSORS

UNIVERSAL SPONSOR

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F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

FrlA InsurAnce councIl FRLA scoured the state, vetted the players and found the insurance advisors best in class to handle your insurance needs. We encourage you to let them to provide an expert second opinion. The FRLA Council comprises several hand-selected agencies with more than 200 years of individual brokerage experience and over $100,000,000 in premiums in the hospitality industry.

Our Trusted Agency Advisors AtlAs InsurAnce Robert Brown Sarasota, Florida 941-552-4114

Jennifer Dibert

GAllAGher BeneFIt servIces, Inc. Andrew Jackson Fort Smith, Arkansas 479-452-3000

Sarasota, Florida 941-922-7998

hr BeneFIts servIces

BArnes InsurAnce & FInAncIAl servIces

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Dennis Barnes Pensacola, Florida 850-473-1500

BesnArd & AssocIAtes InsurAnce Adam Besnard Tampa, Florida 813-287-1790

Rob Barnes Tampa, Florida 813-287-1721

Mario Roiz

hylAnt Group Joe Mowery

Healthcare Kimberlee Vandervoorn 1-800-293-1951

ZenIth InsurAnce Workersâ&#x20AC;&#x2122; Compensation Todd Cicero, CIC 941-906-5581

Angela Borthwick 941-906-5437

Brad Levine Orlando, Florida 407-370-0776

restAurAnt proGrAms oF A merIcA Tony Davenport Palm Beach Gardens, Florida 561-262-4240

the BAIley Group Donna Fogle St. Augustine, Florida 904-461-1800

Winter Park, Florida 407-215-2225

heArtlAnd pAyment systems

leAdInG edGe BeneFIt AdvIsors

Rochester, New York 585-341-3526

Don Raimey

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Fort Myers, Florida 239-433-1184

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Fort Myers, Florida 239-433-1184

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