Florida Restaurant & Lodging Magazine Fall 2022 Food Issue

2022-23 CHAIR OF THE BOARD

Olivia Hoblit

Regional Manager, Innisfree Hotels, Amelia Island

2022-23 VICE CHAIR

John Horne

Owner, Anna Maria Oyster Bars, Bradenton 2022-23 SECRETARY/TREASURER, LODGING DIRECTOR

Roger Amidon

General Manager, Palm Beach Marriott, Singer Island Beach Resort & Spa 2021-22 RESTAURANT DIRECTOR

Carlos Gazitua

President & CEO, Sergio's Family Restaurants, Miami 2021-22 LODGING DIRECTOR

Barbara Bowden

Area Managing Director for Loews Hotels at Universal Orlando

2022-23 RESTAURANT DIRECTOR

Nick Sarra

COO, Saltwater Restaurants, Inc.

2021 IMMEDIATE PAST CHAIR

Jim Shirley

Chef Jim Shirley Enterprises, Santa Rosa Beach

MANAGING EDITOR

Susie R. McKinley

Email: Editor@frla.org

MAGAZINE

PUBLISHED BY Rowland Publishing, Inc.

1932 MICCOSUKEE ROAD, 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 email. Please note that submitted materials will not be returned.

FRLA Headquarters Printer’s Address 230 S. Adams St. 13487 S. Preston Hwy. Tallahassee, FL 32301 Lebanon Junction, KY 40150 (850) 224-2250 Fax: (850) 224-9213

Interested in advertising? Contact Susie McKinley at editor@frla.org. Ad rates and submission guidelines at www.FRLA.org

Florida Restaurant & Lodging Magazine (USPS 002-629; ISSN 1044-03640) is published quarterly. 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 editor@frla.org. Send subscription address changes to susana@frla.org.

Message from Carol Dover

As this issue was going to print, Florida was hit by a storm of historic magnitude. Hurricane Ian made landfall in Southwest Florida as a strong Category 4 hurricane. The Florida Restaurant & Lodging Association is in response mode as part of our role at the State Emergency Operations Center, working to meet business and industry needs for recovery. Thank you for all of your support. For the many of you impacted, our thoughts are with you. We are here to help you in any way we can.

At the beginning of the year, we heard several predictions on food trends. Whether it was expanding to food trucks, mobile and to-go operations or increasing plantbased options to reach a different segment of consumers, these predictions were spot on. Despite historic food price increases and continuing supply chain issues, and while many have simplified their menus to offset those challenges, most have delivered with a newfound variety for those seeking vegan and alternative options. Ensuring we have options helps bring everyone to our tables.

Florida has always been known for world-class dining, and we are incredibly proud of the growth and accomplishments we have seen. This summer, for the first

time ever, Florida restaurants were added to the Michelin guide. We are so proud of what that means for the entire industry and are thrilled to brag on the dozens of FRLA members who received direct recognition at varying levels, including Michelin recommended plates, Bib Gourmand and the coveted Michelin stars.

As we look back on late summer and Food Safety Month, it’s a great reminder to do all that we can to promote a culture of food safety at every level. Active managerial control and appropriate training is essential to protecting our guests and ensuring the quality of the great food we offer. Our RCS Training is always here to help, so make sure you reach out to these industry leaders on food safety and other training.

We look forward to honoring our FRLA Hall of Fame winners in November at the Stars of the Industry Gala. This year’s winners are Sheldon Suga, Vice President and Managing Director for Hawks Cay Resort, for Hotelier of the Year; Frank Eucalitto, President of Café Chardonnay, for Restaurateur of the Year; and Kevin Johnson with Johnson Jackson for Supplier of the Year. We offer congratulations to these outstanding hospitality industry

Message from the Chairwoman

With Hurricane Ian’s landfall behind us, and with ongoing emergency response and business recovery underway, it’s important to recognize all who have made this response as manageable as possible. Thank you to our first responders, law enforcement, the military, the State Emergency Response Team, volunteers and elected officials for doing everything possible to assist Floridians impacted by the Storm. It is going to take many communities months and even years to get back to pre-storm operation level. Know that we are pulling and praying for you. Our Industry is resilient — we’ll be back, just give us some time.

The Florida Restaurant & Lodging Show is back in November, and it will be an awesome event. I know we are all looking forward to seeing our friends that can make it to the Show in Orlando at the new venue, the Caribe Royale. You’ll see new products and solutions that are certain to help you with your business.

In conjunction with the Show, the FRLA Fall Board Meeting is scheduled as well as the Hospitality Stars of the Industry Gala. Please try to attend these events if possible. The Industry needs your support as do our award-winning Stars this year. It has been quite a ride the last two years, and every effort of getting back to normal will help you and your team.

It’s important to mention in this food issue of FR&L Magazine, be sure to look through the articles to catch up on what’s happening in this incredible industry. A big part of maintaining excellence in the industry is training. FRLA’s subsidiary, RCS Training, can help you with all of your needs, from food safety and alcohol compliance training to professional development and more. You may find that you simply don’t have the personnel to conduct training as you should. RCS can deliver in-person and online training. They are known for excellence in training, and

I

Carol B. Dover

that is just what you’ll receive should you decide to work with them.

Hope to see you in November.

Olivia Hoblit

legends for their accomplishments and contributions to this great industry.

hope you enjoy the following pages for this year’s food issue. Bon Appetit!

Carol B. Dover FRLA President & CEO

Olivia Hoblit 2022-23 Chair of the Board

The FRLA Disaster Relief Fund is an initiative of the Florida Restaurant and Lodging Association Educational Foundation (FRLAEF) to provide economic

Michael Quillen

President of Gecko’s Hospitality Group

I was interested in hospitality from early on. Some of my great summer memories are from observing my dad, Carter Quillen, run many successful restaurants in Connecticut.

Barn Bar for decades, is another standout. He taught me that every penny and nickel, every dime and quarter add up to a dollar. His hands-on approach and dedication to the Red Barn, the business and his team have stayed with me.

As President of Gecko’s Hospitality Group, encompassing nine independent restaurants, Michael Quillen is involved in every aspect of their operation. These restaurant concepts include six Gecko’s Grill & Pub locations, Dry Dock Waterfront Grill, Dockside Waterfront Grill and Tripletail Seafood & Spirits, plus the legendary Red Barn Bar and its attached package store.

The original Gecko’s Grill & Pub opened its flagship restaurant in 1992. With a team of over 600 employees and very little turnover in management, Quillen’s philosophy for his business always comes back to hospitality. Classically trained in a variety of corporate, franchise and family-owned boutique restaurants, Quillen’s expertise in restaurant management combines a tough work ethic, strong business acumen and a healthy dose of elbow grease.

Quillen is involved in the community and is a graduate of Leadership Florida. He was personally awarded the prestigious National Restaurant Association’s Restaurant Neighbor Florida Cornerstone Humanitarian award four times, and Gecko’s Grill & Pub has received numerous state awards and was honored with the Restaurant Neighbor Award for the U.S. in 2017. Quillen is Past President of the Suncoast Chapter of the Florida Restaurant & Lodging Association and currently serves on the Governmental Affairs & PAC Committees of the FRLA.

Quillen attended State College of Florida on a tennis scholarship and studied history and political science at New College in Sarasota, Florida. Quillen and his wife, Mary, have two daughters.

I enjoyed the energy and absorbed so much being around him that I grew up enjoying the atmosphere in restaurants. At 14, my first job was at Marina Jacks as a busboy. Later, I parked cars at a wonderful restaurant in Siesta Key and, in a twist of fortune, ended up owning that valet service and acquiring another while in school. I continued to work in local restaurants in multiple roles in FOH and BOH and was recruited by Steak and Ale management in 1985 for their Manager in Training program. I trained on International Drive in Orlando and subsequently in several Florida cities before being recruited as the Food and Beverage Manager at a Holiday Inn in Tallahassee. Every experience was valuable. I came back to Sarasota to open the first Gecko’s Grill & Pub in 1992.

Q:

recruit and retain talent?

We are constantly recruiting and continue to promote from within. We continuously work on new training programs, and we are dedicated to providing the most impactful benefits we can afford.

One of those retention-focused practices is providing a work culture for our team that integrates “the employee experience.” While the “guest experience” is, of course, an integral part of our culture, our employees have always been our heroes. We feel fortunate to have three generations of families working with us and managers whose tenures span decades. Part of that work-family loyalty and retention comes from treating others as we would want to be treated.

Some of the big ones; how to be on time, how to work with a wide variety of people, the importance of a guest-focused mindset and the importance of hard work. To this day, one of the most enduring lessons has been to not give up.

Taking the greatest care to choose the right people, which then enables you to build strong teams who, in turn, take great care to serve hospitality and grow in the business. Following that, recognizing the importance of providing them with opportunities to thrive in your organization.

My Dad, who at 82 years young is still running his own very successful restaurant, Monkey’s Uncle, in its 35th year in Jax Beach. He has owned and operated many successful concepts and continues to be a significant influence. Don Garvey, our partner with the venerable Red

Q:

Florida’s hospitality industry?

Get involved! Network, contribute, collaborate, build alliances and be involved with everything you possibly can in your local, state and national community.

Q: How did you get started in the hospitality industry?

Q: Early in your career, what were the most valuable lessons that you learned?

Q: Do you have any mentors who were instrumental in helping you achieve your goals?

Are you taking any special measures in the face of the labor shortage in the hospitality industry to

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

Is there anything that you would like to share with

You’re likely eligible for up to $26,000 per employee in ERC cash

The Employee Retention Credit (ERC) is a federal initiative to help small businesses like your restaurant or lodging establishment. But the ERC filing process is complex and time-consuming.

File for your ERC now and start using it within days with ERC Cash Now*

The FRLA has partnered with Adesso Capital—a firm that specializes in expedited ERC filing for the hospitality industry—to make it easy for you to claim your ERC cash.

Step 1

Scan the QR code on this page to schedule a consultation during which you’ll get an estimate of how much ERC money you may qualify for.

Adesso’s expert CPA team then goes to work to prepare your ERC and file it with the IRS. You may then choose to receive up to 50 percent of your ERC cash within days with an advance against your anticipated ERC payout.* Scan this code to visit the FRLA’s ERC Support Center now

*ERC Cash Now is a loan product funded via one of Adesso Capital’s financing partners. Adesso Capital is not a lender. Rates, terms, and conditions are determined by the lender and are subject to change at any time until a loan documentation is completed. All products and services are subject to eligibility and other conditions and restrictions. All terms, conditions, and credit decisions are at the sole discretion of the lender. Offered for commercial uses to businesses only. Other terms, conditions, fees, and restrictions may apply. Not valid in all states. ERC Cash NowTM is trademarked by Adesso Capital.

National Restaurant Association Membership Benefits and Dues

Your membership with the Florida Restaurant & Lodging Association also provides access to the National Restaurant Association, expanding comprehensive membership to all employees of your company. Our network of experts advocate on key issues such as recovery, safety, labor mandates and taxes while working on your behalf at the national, state and local levels throughout the country. Our policy experts also provide direct compliance support to help our members navigate this quickly evolving, regulatory environment.

Member Benefits :

• JOIN ONE, JOIN ALL: The National Restaurant Association is out in front protecting your business and advancing the food service industry. By joining the National Restaurant Association, you will also have membership in all 50 states, as well as the District of Columbia and Puerto Rico. This network serves as your “boots on the ground,” sharing local insights and providing direct regulatory support.

• RESTAURANT LAW CENTER: Our RLC provides information on our ongoing regulatory litigation efforts in support of the industry, as well as practical support in the Compliance Library and COVID-19 Library for regulatory updates by jurisdiction.

• NETWORKING: Your membership can help to connect you and your company to the larger restaurant industry. While our online networking platform and professional communities provide a centralized entry point to connect you and your executives with peers and educational resources, please allow us to help make direct connections for you with your peers or potential partners among our members.

• ADVOCACY CHAMPIONS: New regulations and laws impacting how your restaurant company operates and how well it succeeds are emerging rapidly. Issues including wage and labor, packaging, nutrition and others are still a challenging burden that can cut into your bottom line. In courtrooms and before policymakers, you need a voice expertly championing your industry and interests. Members also have access to our policy experts for compliance support and one-on-one insights on rapidly changing regulations.

• RESEARCH AND INSIGHTS:

Complimentary access to key industry research publications such as the State of the Industry Report, What’s Hot Culinary Trends and Restaurant 2030, as well as access to the Knowledge Center where you can find relevant industry research, tools and real-time answers to your industry questions.

• WORKFORCE DEVELOPMENT:

Your membership helps produce skilled employees who are enthusiastic about their jobs and careers. Many of our programs serve as recruitment tools (ProStart, scholarships, apprenticeship, military programs) and retention efforts (ServSafe training — including the increasingly mandated Harassment Prevention and Unconscious Bias training — ServSuccess Professional Certification, health insurance and comprehensive employee-benefit programs).

Your membership dues go directly to support the recovery efforts and policy work at the federal and state levels across the country. We appreciate your support and look forward to another strong partnership ahead.

PHOTO BY AKSANA KAVALEUSKAYA

AllerTrain is the nation’s #1 food allergy training offered today, and RCS Training has certified trainers available to teach it live on location.

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Sexual harassment and workplace discrimination lawsuits are on the rise. Just one of these costly lawsuits can put you out of business. It is important that you, your managers, and your employees know how to deal with these issues.

RCS Anti-Harassment Training addresses common types of sexual harassment and/or discrimination and precautionary measures businesses should take in order to prevent a sexual harassment and/or discrimination lawsuit in the workplace.

Introducing Healthy Hospitality

Healthy Hospitality is a new branding umbrella for several wellness solutions that offers a curated suite of health and wellness options for your team, including offerings with no cost to employers.

Healthy Hospitality started with UnitedHealthcare (UHC) employersponsored benefits and expanded their wellness solutions to incorporate medical, mental health and social solutions for fulltime, part-time and seasonal team members. You and your team now have access to the following:

• Employer Sponsored Health Insurance from UHC: Savings on fully insured medical, dental, vision, life, disability, critical illness and accident benefits. You do not need to purchase UHC medical to purchase discounted dental, vision, life and other nonmedical benefits for your team!

• Virtual Visits from Teladoc: Standalone telemedicine with unlimited virtual visits for mental health, general medical, dermatology, neck and back care and nutrition counseling for hospitality team members only costs $9 per month — for an entire household! Available to everyone: Full-time, parttime, seasonal, H-2B, 1099 and even

undocumented

• Individual and Family Insurance Service: Free service for your team members who are not eligible for employer-sponsored health care. We help them navigate the insurance marketplace and private options by:

1. Generating quotes from multiple carriers.

2. Offering multilingual guidance.

3. Enrolling your team members and their families over the phone and ensuring they receive any applicable subsidies.

Our service removes the frustration and headache and ensures that your team gets the most affordable plans. Post our employer flyer in the breakroom to raise awareness for this important solution!

• Free resources: For mental health, substance-use disorders, stress management techniques and suicide prevention.

• Free pharmacy discount program: That helps employees save up to 80% on all FDA-approved prescription medications.

•

Coming soon: Care.com

Our friends at Healthy Hospitality will create and add your logo to promotional materials to help you communicate the offerings to your team with flyers to hand out, post and include with paychecks and onboarding materials.

Please contact Kimberlee Vandervoorn at kvandervoorn@uhg.com to learn more about how Healthy Hospitality can play a role in your company!

workers. The ultimate diversity, equity and inclusion solution!

A curated suite of wellness solutions negotiated exclusively for hospitality and brought to you by UnitedHealth Group and FRLA

PHOTO

2022 FRLA Summit

The FRLA Summit, formerly known as the FRLA Marketing and Operations Summit, was the biggest and best ever! It was held at the Seminole Hard Rock Hotel & Casino in Hollywood, Florida. The venue had something for everyone, and it was an excellent location for a large group event like the FRLA Summit. There were more than 650 attendees with more than 800 registered. Keynote presentations were excellent, with Chef Robert Irvine, Gabrielle Bosche and John

DiJulius. The emcee was Fred LeFranc of Results Thru Strategy, and we can’t thank him enough for running the show and helping to create our agenda!

The agenda was amazing, and the sponsors were sold out this year, so when planning for next year’s Summit, be certain to sign up early or you might miss out!

Thanks to all of our sponsors, speakers, attendees and staff who made the 2022 FRLA Summit possible. We are looking forward to 2023!

4. U.S. Senator Marco Rubio spoke to the crowd about the restaurant industry and his roots. 5. Customer service guru John DiJulius was a keynote speaker at the Summit.

6. FRLA’s ERC partner, Adesso, was at the Summit in full force. 7. Thanks to Florida’s Lieutenant Governor for speaking to the FRLA Summit attendees.

8. We truly appreciate our sponsors of this spectacular event! 9. Thanks again to Fred LeFranc for emceeing and helping us discover our agenda.

10. We are always happy to have representatives on behalf of CORE join us at our events.

1. Keynote speaker Gabrielle Bosche was an excellent addition to the lineup. 2. Carlos Gazitua and Chef Robert Irvine hit it off. 3. Rob Pallay, Rozeta Mahaboubi and Heiko Dobrikow hit the right note at the cocktail event.

Floridians exude resilience in the wake of Ian Tips

From An Old Professional

by JORDAN BECKNER, PRESIDENT OF SALES FOR FIBERBUILT UMBRELLAS AND CUSHIONS

Just as we think we are about to see the light at the end of the tunnel, here comes Ian. Reported as the largest natural disaster in the history of Florida, many of our fellow members have had their businesses and homes destroyed. The beautiful treasures we had on our southwest coast are in destruction, and lives are turned upside down.

But we have been here before. We survived then, and we will again. On the bright side, this time we have Gov. Ron DeSantis, and our state was much better prepared for this tragic event. The Federal Emergency Management Agency (FEMA) was here, the power companies were staged and, of course, Florida Restaurant & Lodging Association’s very own Geoff Luebkemann was on the front lines at the Florida’s Emergency Operations Center. Luebkemann is our

representative who practically moves into the center for days. He coordinates and maximizes all the FRLA members’ efforts to assist those affected by such natural disasters.

Of course, our suppliers were right there also. FRLA members recognized by Gov. DeSantis for donating to the Florida Disaster Fund as of October 4, include: Amazon, Comcast, TECO, Walmart and UnitedHealth Group. I also saw an article about our very own Island Oasis team working with CORE. I am sure there are many more of you out there working hard to help your fellow hoteliers and restaurateurs, and I look forward to hearing all the stories.

One aspect we can all be proud of is Carol Dover and her entire staff. FRLA is always on the front line when it is time to lend a hand. The team drops everything they are doing and

puts in a 100% effort to help not only our members, but all the others who are affected by any catastrophe. It is these types of efforts that allow us to accomplish what we do in our state. Our governor sees we are not always there for a handout, but we are there offering a hand-up to our fellow Floridians. With all of this, I am proud to be a member of FRLA.

Jordan Beckner is the President of Sales for Fiberbuilt Umbrellas & Cushions, Inc. and a long-time FRLA member.

Roger Amidon

General Manager, Palm Beach Marriott

Singer Island Beach Resort & Spa

Past President, FRLA Palm Beach Chapter

Roger Amidon is responsible for the successful operation of Palm Beach County’s only AAA Four-Diamond, all-suite, beachfront hotel, which, at 239 rooms, boasts a prime location on its own private beach on Singer Island. Amenities include the acclaimed 3800 Ocean restaurant and the elegant Conde Nast award-winning SiSpa, all under Amidon’s expert leadership. Palm Beach Marriott Singer Island Beach Resort and Spa was named one of Marriott International’s “Full Service Hotels of the Year” in the eastern region for 2015. Amidon was also recognized by Marriott in 2015 as Franchise General Manager of the Year. That accolade came one year after the Florida Restaurant & Lodging Association named Amidon the state’s General Manager of the Year. A longtime Palm Beach resident, he has worked with the Marriott Brand for 31 years and has nearly 40 years in the hospitality industry. Prior to joining the resort, Amidon served three years as Executive Director of Palm Beach County’s Tourist Development Council. As head of the county’s tourism office, he focused on promoting and managing tourism-related agencies and activities in Palm Beach County. Amidon was an integral part in establishing FRLA’s Palm Beach chapter of which he’s a Past President and he’s currently serving as the Vice Chairman of FRLA, statewide.

We were the first hotel to install The Palm Beaches TV during its testing phase in 2018. We felt it was important to be part of this unique marketing tool because the channel is a really great complement to what our concierges provide. So when guests arrive to the hotel, they can watch on their in-room TV screen all the exceptional experiences the area has to offer. As they unpack, relax or even while working, they can watch The Palm Beaches TV to discover new experiences and feel inspired to get out and enjoy the best of everything in The Palm Beaches.

Q: What stands out about the channel?

The visuals alone are so stunning and intriguing that people will want to experience The Palm Beaches for themselves. But more so, the channel is overseen by The Palm Beach County Tourist Development Council, and they’ve done an incredible job including high-quality, family-friendly programming, 24/7, on the channel. Whether a guest is an avid fisherman, looking for kid-related activities or more cultural or sport experiences, the channel offers something for everyone. For a first-time visitor to the area, my recommendations include a trip to Worth Avenue, snorkeling at the Blue Heron Bridge and any waterfront dining. The channel does a terrific job showcasing these kinds of experiences and so much more.

Q: How do you envision The Palm Beaches TV playing a role to increase tourism in Palm Beach County?

This is a great tool for the destination to stand out. Whether you are traveling for work or play, visitors will be amazed at how much there is to do in the area. Our hope is that what guests see will entice them to return for another trip, extend a trip or invite other friends and family to the area. Moreover, people all over the world can see The Palm Beaches TV online at The Palm Beaches.TV and via Roku. But this is a tool that needs to be in front of people in specific parts of the world, like Boston, Chicago or New York, during the middle of winter. Those residents would be envious of our clear beautiful skies, warm weather and vast experiences, and would be enticed to choose The Palm Beaches for relief from the cold!

Q: How do you see the channel expanding in the future?

I know The Palm Beaches TV is offered in approximately 4,500 hotel rooms throughout the County. This is a fantastic tool for a hotel that is not full service and doesn’t have concierges or may not have the knowledge about the area. These smaller hotels can utilize the TV channel as a way to present their guests with many more options to explore during their visit or to plan for a future trip.

Q: Can you share your experience with the installation process?

Global media company Olympusat owns The Palm Beaches TV. Their expertise is in production and distribution. From the initial meetings to airing the channel today in all rooms on our property, the process has been easy, efficient and seamless. It was really one IT department to another, and we were up and airing The Palm Beaches TV very quickly.

Q: Why did you feel The Palm Beaches TV was an important asset to support?

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FOOD issue

It’s so exciting to be a part of today’s restaurant industry! With more and more people dining out again post-pandemic, eating food delivered to your location and everything in between, Florida’s restaurant industry is the new gathering place. It is the kitchen, the family table, the place for a celebration or to congregate with friends. Why not celebrate one of the largest aspects of the industry: Food!

This issue of the Florida Restaurant & Lodging Magazine shares food trends, tech, a little bit about food safety, Florida beef, awesome products, solutions and more. You will also meet a new friend, Dan Follese, the founder of Food Trend Translator. In fact, browsing the Issue will give you a peek into what is coming back this year: The Florida Restaurant & Lodging Show. The show will be held in Orlando at the Caribe Royale in early November, and it promises to be a great event for those that want to know what is going on in the industry. For information about the show, visit here

In the meantime, enjoy this issue. Cheers!

Wild caught halibut photo by David Bishop Imagery

PHOTO BY DAVID BISHOP IMAGERY

Increasing Brand Quality THROUGH IMAGERY

An open letter to hospitality

by DAVID BISHOP

We live in a world of Imagery

Camera phones have created the closest thing to a national hobby in a new world where imagery reigns. Everyone’s a photographer so why not use this easy tech and save some marketing dollars? The answer is simple — lower image quality increases real costs, damages the brand and stunts potential revenues.

Mantra comes first

During shoots marketing managers discuss branding passionately like a mantra. One can renovate properties, build more fabulous ships and create new cuisine. But once branding is damaged, results can be irreversible. I interpret that as no image will be published unless it represents the highest brand quality.

Is it safe? Is more, better?

Top photographers aren’t cheap. Local talent may seem like an obvious answer. The problem is that streamlined imagery costs have produced a saturated environment of uninspiring food imagery that looks safe — as in looking like everyone else’s. In other words, no matter how innovative the chef’s creations, it all ends up looking pretty much the same. Chefs work night and day creating new and exciting culinary sensations. Content should mimic that same ultimate quality with an equivalent visual effect. It should always be about quality, not volume.

Please don’t swipe left

This is an inflection point. Now is the time to make a pivot. Consumers of imagery anticipate beautiful food and beverage content and, when found, they respond to it. We watch food competitions, attend cooking classes, entertain friends and family with our newest recipes and scour the net looking for the newest, sexiest and most fabulous. And if not found in a split second — swipe left!

Can one person really have a positive impact on the bottom line?

Hard to wrap your head around it, but yes. Major food advertisers quantifiably increase revenues when successfully investing in top specialists gaining the most effective and lasting content. I do it by targeting cuisine’s most sensual hunger cues. That creates interest in order to capture consumer attention faster and hold it longer, translating to market share and adding to the bottom line.

Cuisine: One of the biggest influencers

Cuisine is consistently named one of the top reasons vacationers choose a destination.12345 Despite hospitality’s massive culinary investments, social media promotion and company websites often fail to visually reflect the spectacular quality of the chef’s constantly evolving creative cuisines. When food imagery is shot by less experienced shooters, it ends up all looking the same. Failing to visually define hunger cues misses some of the strongest most impactful motivators. Every image released to the public reflects on your brand ethos and potential sales.

All you need is love — and profits

Food content is one of hospitality’s most unique advocates and reliable friends to be counted on to always be there. Fine cuisine is meant to be savored. But it’s fine imagery that has the unique ability to create desire long before customers ever walk through the restaurant door or book a destination.

Time to swipe right yet?

David Bishop Marketing Content dbishop.net

1.) https://blog.windstarcruises.com/why-people-like-cruising

2.) https://www.hospitalitynet.org/opinion/4037197.html

3.) https://worldfoodtravel.org/what-is-food-tourism

4.) https://www.sciencedaily.com/releases/2019/04/190408114002

htm 5 top reasons tourists choose a destination.

Up Your UPSELLS

by ARIANA CHOMITZ

Big day coming up? Whether it’s a holiday or the final game in a series, you know your diners are already anticipating what to order. Sure, you could stick to your normal menu and operations, but adding upsells and premium deals can make your diners — and your bottom line — even happier.

When festivities bring you an increase in takeout volume, you can make each order count for more by maximizing profit margins.

Here are some tips to increase your big-event food sales:

Create a Party-in-a-Box

Consider getting creative and helping people make their special-event food more festive. Source a themed table cloth, ribbons in team colors or swag to go with the season, and create a package that customers can order from you along with their Combining a few inexpensive but festive elements into a single “Party-in-a-Box” is a great way to have a highermargin item while also providing value back to your customers — Hello, one less trip to the store! Plus, many customers will be looking for ways to stay safe at home, but still get in the

Offer Limited-Time Event-Menu Specials

Customers may have their go-to favorites, but it’s hard to say no to an exciting, limited-time menu special! Get creative with your special-event food offerings — bonus points for coming up with names that fit the theme.

For example, Mile End Deli is a restaurant in Brooklyn that gets into the Olympic spirit with a “Poutine Olympics” menu. Their online ordering features limited-time poutine dishes with international twists, like their Eggplant Parm Poutine for team Italy. Diners are encouraged to try all the team-themed offerings before selecting a winner. Themed specials like these are a great way to get your diners visiting more frequently, or adding more to their orders than they might have otherwise.

It’s fair to price these special-event food items higher than your normal menu, because of the limited quantities and the extra work that goes into them. Plus, since holiday and sporting events are usually a time when people gather, you can make these menu specials available in larger portions to be enjoyed by bigger parties — just look at how Mile End offers a “Party Poutine” size!

Promote Drink Specials

If local regulations allow you to serve alcohol to-go, make sure you are taking advantage of it. Create a special event cocktail, or just make sure your regular cocktail menu is available on your ChowNow ordering. If you have a “favorites” category on your menu, this weekend is a great time to add one or two easy drink options to it so that customers can find them faster. After all, who wouldn’t want to add on a six-pack with their order of wings?

Always Upsell With Menu Add-ons

Add-ons or upcharges are a way to make sure you are getting paid fairly for the work you put into takeout orders. If you don’t already track this info, look at your sales data to find your most popular sides or sauces. You can make sure that every time a customer clicks to order a hamburger, you are also offering them a side of fries or onion rings for that extra, small charge, reducing customer friction and increasing your ticket size.

Want to learn more creative ways to grow your online ordering? Book a demo with ChowNow.

Veg Out

Q: Thanks for taking the time to talk with FR&L Magazine. It’s no surprise that plant-based foods are finally becoming mainstream, but it has taken some time. Can you explain what plantbased foods, also known as vegan foods, are and what makes them unique?

A: Susie, this is a loaded question and one that causes a lot of confusion. Plant-based and vegan are not exactly the same thing. Vegan is much stricter in that it cannot have any animal product in its ingredients and plant-based tries to adhere to this, but often they will slip in a functional ingredient that is not plant based to help complete their product. Items like whey isolate from dairy or certain amino acids like L-cysteine used to soften breads can often go unnoticed by a plant-based eater but a vegan will have nothing to do with this item.

most success by launching with Burger King over five years ago. Something McDonald’s has been challenged with; however, they are working on it.

Q: Can you discuss some of the misconceptions about plant-based foods?

A: The biggest misconception is healthy, there is a false health halo over these foods. Read the ingredients, compare them to traditional items and then taste it side by side with your current offering to see if it stands up to your testing. Today’s consumer is more focused on ingredients than in the past. Panera and Whole Foods have literally created the bible of “no, no ingredients” that many operators and manufacturers strive to reach.

Q: What is vegan cheese comprised of? Are the textures and tastes similar to animal-based cheeses?

The plant-based-food movement is gaining momentum as more and more people are choosing meatless and dairy-free options both at home and when dining in restaurants. In fact, results from the National Restaurant Association’s 2022 What’s Hot Chef’s Survey in Culinary Trends indicated that plant-based foods are one of the top five restaurant food trends for the year. Many restaurants have chosen to offer plant-based foods to round out menu options for guests that prefer vegan foods or guests that make a point of eating plant-based foods with regular cadence.

Dan Follese is a chef and culinary consultant as well as the founder of Food Trend Translator. With over 30 years of experience, he is a classically trained chef who focuses on “unleashing your products potential.” He is an expert in consulting and marketing the new food trends. He is helping to further the plantbased food market by supporting food manufacturers who create and market quality food items that are offered in restaurants as unique and tasty vegan food offerings.

Susie McKinley, editor of Florida Restaurant & Lodging Magazine recently spoke with Dan about this trend.

Q: Can you share some of the reasons that folks are interested in plant-based foods? Is it health? Is it allergies?

A: Initially these foods were looked down upon by chefs, consumers and just about everyone until science caught up with the ability to mimic flavor, texture and even the heme from plants to deliver the expectation of eating an alternative meat. The visual of tearing open a plant-based “chicken breast” can actually look like whole muscle or exactly like an animal version nugget. Flash forward to today and the majority of consumers are in what’s called the flexitarian category, people that typically consume traditional animal-based foods but are interested in something new. The vegan group is statistically small, but they are outspoken and hold tightly onto the animal-free way of eating. Today chefs are creating plant-based in their own kitchens, capitalizing on the trend that is not going away and flexing their capabilities to explore and create a new type of cuisine.

Q: Is there a particular profile of foods best suited to the plant-based food translation from those with meat?

A: Ground animal protein has been at the forefront of this transition as it seems to translate better than whole muscle. Although they were not the first to deliver an animal-free burger patty, the Impossible brand broke through and created the

A: This is often a blend of a starch-like tapioca, arrowroot, potato and blended with plant milk like coconut or soy. This is a category of great frustration for many as natural cheese like Cheddar and Mozzarella is hard to create with plants. Mouthfeel is often gummy and sticks to your mouth or leaves an oily residue of flavor on your tongue. Plus, the essential pull you get from cheese is due to the molecular structure that naturally happens with dairy and not with plant-based cheese — not yet.

Q: Can you tell readers about any hot new products that you’ve seen?

A: There are many cool alternatives happening, perhaps the freakiest idea is cellgenerated animal proteins. This is created when a culture of a live animal is used to “test tube” grow and deliver parts of the animal. This has been successful in chickens already but not yet scaled up for production.

Q: Can you explain to readers about your business and your food tours?

A: My pleasure. Our business is about unleashing the power of your product’s potential. So, from an operator perspective, it’s simply how can we create multiple uses for the least amount of ingredients. Space is limited in the cooler and freezer and most teams are challenged with staffing, so optimizing in-house pantries to create limited time offers or streamline a menu for operational ease is one way we can help. Our food tours have been created to bring innovation and inspiration. Having been a part of many tours I find the missing element is in capitalizing on what you experienced. We help by bringing these moments together, create concepts with your goals in mind to drive craveability with purchase intent.

Dan Follese, founder of Food Trend Translator, says plant-based options are in

Florida Beef

Born and Raised in Flo rida

by STELLA QUINTERO

Ranked as the 13th largest cattle state in the nation in overall cattle numbers, Florida is predominantly a cow-calf state. That means that weaned calves, usually 6–10 months old weighing 300–600 pounds, are shipped to stockers or feedlots. In recent years, cattle ranchers have been working on the goal of returning Florida to its early ranching heritage by producing beef cattle born and raised in Florida. Today, according to the Florida Beef Council, there are 15,000 beef producers in the state committed to raising cattle in a safe, humane and environmentally sustainable way. In Florida, nearly half of all agricultural land is involved in cattle production. The native plant system population that thrives in Florida’s ranch lands is a significant factor in the process of raising beef from the grassland to the plate. Because Florida beef cattle are born and raised in Florida, there are no stressful long rides out west, they live under minimal stress, and are left to graze without overworking and processing. A common denominator among beef cattle ranchers is their deep commitment to the quality of their environment, and they are always looking for ways to improve the air, water and land on their property and beyond. Florida beef cattle ranchers are committed to producing wholesome quality beef, while managing their cattle and ranches in a way that supports conservation and sustainability.

Among Florida beef cattle ranchers, you will find varied cattle feed. There is a considerable number of beef cattle ranchers that opt for grass-fed, which means that cattle consume grass for most of their lives and that results in a complex flavor profile and beef that has a gamier taste and is leaner. Grain-fed beef on the other hand, comes from cattle that consume grass for most of their lives, but are also fed a balanced grain diet for a short period of their lives, which results in beef with greater marbling and a more buttery, rich flavor. When it comes to consumer preferences, they are as varied

as the cattle feed. Some consumers have a desire and preference for grass-fed beef; it is believed that grass-fed beef is lower in total fat, easier to digest and doesn’t contribute to inflammation. In contrast, a great number of beef consumers desire that rich, buttery flavor that comes from a more balanced diet derived from grain-fed beef cattle.

As Florida beef production has increased so have the awareness and interest for it among consumers who want to “buy local” as well as restaurant owners and chefs who like to also “buy local” as much as possible. According to Brian Hill, Chef and owner of Brian’s BBQ in Deland, Florida, buying Florida beef is not only a great way to support Florida beef cattle ranchers but also a great way to serve his guests top-quality beef. When asked about advantages about buying Florida born and raised beef, Hill said, “the fact that Florida cattle are not quite as large as cattle from other states, is good. To be

specific, if I buy a ribeye loin that can weigh about 10 pounds, I can cut thicker steaks from that loin, so the plate presentation, in my opinion, is much more desirable.” Hill also shared that he buys as much Florida beef as he can, but due to the great demand for it, he can’t always serve 100% Florida beef.

Florida beef is part of Florida’s heritage, and thanks to advances made in technology, genetics and nutrition, there is more higherquality beef in the marketplace than ever. Florida beef cattle ranchers are working hard to continue one of Florida’s oldest heritages while helping protect Florida’s environment and providing a product of great quality.

Stella Quintero is an Instructor with the Hospitality & Tourism Management Program at Florida Atlantic University.

1.) FloridaBeef.org, retrieved on August 26, 2022

2.) FloridaCattleRanchers.com, retrieved on August 26, 2022

PHOTO BY

First Impressions Are EVERYTHING

Five Tips for Creating the Perfect Menu

by MEGAN PREVOST

Everyone’s heard the old adage: First impressions are everything. It’s true in many ways, like for meeting new people, but even more so for someone choosing to patronize a restaurant for the first time. Whether guests show up due to word of mouth, advertising or local press, a first visit is just as much a sales pitch as it is the first experience. But within that first experience is another first impression: the first look at a menu.

Menus are extensions of the restaurants they represent. Diners will often seek to view the menu before ever setting foot in a restaurant. As such, the task of designing your menu is critical to your success.

If you’re looking to create the perfect menu, keep these tips in mind, and you’ll be a master menu maker in no time.

1. Describe with Intention

When designing the layout of your menu, it’s important to match dish descriptions to the tone of your restaurant’s concept. Suppose your restaurant’s design intends to cultivate a hip, stylish atmosphere. In that case, you may want to lean more toward minimalism in design, listing key ingredients in dishes rather than going into great detail. On the other hand, if you’re cultivating a warm, homey environment, putting a little more love into the description will serve you better.

2. Eat with Your

Eyes

Though it may be obvious to some, it bears repeating: Your menu needs to look professional. Having something slapdash or thrown together in a word-processing program only cheapens your restaurant experience and might deter potential diners altogether. Make sure that your menu is pleasant to look at. If you’re not much for graphic design yourself, there’s no need to worry. While hiring a design consultant can be expensive, there are plenty of beautiful menu templates online to choose from. Find one that fits your business and put something together! Having a clean-cut menu design will be one less piece of the puzzle to worry about, and your guests will eat it up.

3. Keep Your Brand in Mind

You’ve likely curated an aesthetic in your space when designing and opening a restaurant. As discussed above, you’ve had the chance to think about keeping menu design tonally consistent with the rest of the experience. But if you haven’t already,

PHOTO BY MARCHIEZ (MENU) AND TERO VESALAINEN (MOBILE APP) / ISTOCK / GETTY IMAGES PLUS

you must cement these elements into an identifiable brand. Having a cool name for your business is one thing, but having an elegant logo coalesces your brand identity.

Choose a snappy logo that matches your aesthetic carefully and ensure that it ends up on your menu. Maybe there’s no reason to put it on every page, but at the very least, it should be on the front. Symbols are important for guests to retain a visual memory of your menu, and the perfect logo can be exactly the symbol you need to do just that.

4. Consider Dietary Needs

Most restaurants these days do their best to accommodate dietary needs and preferences as best they can, and yours likely does the same. While it’s not necessary to give detailed thought to every single ingredient in your kitchen, there are some common allergens any restaurateur can anticipate, like dairy or gluten. Consider adding signifiers to the dishes on your menu that indicate that they are allergen friendly!

While too many signifiers can make a menu design look crowded and a little

corporate, a small “GF” next to a dish will be more than enough to indicate to diners that they can safely avoid gluten in a dish. You can similarly add a “V” for vegetarian items. Still, it might also be good practice to include a small note at the bottom encouraging diners to notify servers of dietary needs. This extra step will help guide your guests toward their best options and will make them feel more comfortable.

5. Don’t be Afraid to

Make Changes

If your menu design isn’t working or frequently causes confusion, throw it out and start from scratch. It’s entirely possible to follow these tips and miss the mark; menu design sometimes requires a little trial and error. By no means should you let this discourage you. If you need to redesign your menu, draw up a quick list of what works about it and what doesn’t. Don’t limit the insights to your own perspective, either. Ask your staff what they think! After all, they’re diners too, and they’ve navigated many menus in their lives. Make your team a part of

Is Food Delivery Dead?

by SUSIE MCKINLEY

Food delivery is not dead! It was a part of the restaurant industry before the pandemic, and it will continue to be a part of the industry post-pandemic and into the future. The concept is solid, has been proven to be successful and many improvements have been made to deliver food hotter, faster and crisper. Virtual food brands have been developed to compliment restaurant delivery programs, and the virtual food brands are one of the hottest trends out there when it comes to restaurants.

It is tough to maintain an efficient delivery program. Even with the options given by third-party delivery companies, if something goes wrong, the restaurant is always to blame, as pointed out by Danielle Wiener-Bronner of CNN Business. Wiener-Bronner added that it is “stressful for employees, who must balance taking care of in-store customers while filling increasing numbers of to-go orders.” Additionally, if a restaurant doesn’t manage its own in-house delivery program and its affiliated costs, there are costs that must be paid to the third-party delivery companies one way or another.

But it’s a program that you don’t want to miss out on. It can help your bottom line — not only because

the redesign process and put together something new. Coming up with a fresh menu can also breathe a little new life into a dining experience that’s getting rote for your customers. It might be a small touch, but it can make a big difference.

Remember: the more time and thought you put into your menu, the better it will come out as a finished product. Your guests might not think much about the menu’s design itself, but that’s exactly what you’re going for — they should be thinking of its contents. Put a little work in and show off what you’ve got; your restaurant’s menu will bring in diners in droves.

Megan Prevost is a content manager for MustHaveMenus. When she’s not writing about restaurant marketing, she’s hanging out with her cats and binging the latest television shows. Her work has appeared in All Business, App Institute, Bar and Restaurant, Bar Business, Beer Connoisseur, BevSpot, Business Opportunities, Ganjaprenuer, International Bowling Industry, RestoBiz, RestoHub, Small Business Currents, and Total Food Service.

it is an additional sales outlet, but also it can generate interest in your brick-and-mortar location.

Remember this: If you aren’t on a restaurant food delivery platform, you aren’t being seen — plain and simple. People won’t order from you if you aren’t visible on their go-to app. Keep that in mind, and know that there are dozens of food delivery companies feeding America. Many of these are specific to restaurant delivery. There are national, regional and local brands. You may want to make it your business to find out where you want to appear.

Also, it is important to note that there are aggregators for the delivery channels to assist in managing your delivery program. These companies pull all of the delivery software into one place in your restaurant, improving efficiency and eliminating costly errors that can impact one order or future deliveries to a customer.

You can engage your business in delivery, and doing so will bring in needed dollars. There is a future for this industry, and the opportunities are endless. So get to ordering!

Your presence on food delivery platforms may keep it alive

With third-party food orders up 4% since the fourth quarter of last year, it’s clear that third-party platforms are only growing in popularity. This past quarter, DoorDash remained the most dominant food delivery service in every state, with the exception of New York, Connecticut and Florida, where Uber Eats had slightly greater market share. When looking at cuisine popularity, burgers reigned supreme in all states with the exception of South Dakota, where Mexican food made up 22% of total orders.

So, it’s not surprising that when examining which quick service restaurant (QSR) had the highest percentage of third-party delivery orders in the first quarter of this year, McDonald’s was the most prevalent choice in 47 states. In North Dakota, McDonald’s made up over 15% of all third-party orders in the state. Chick-Fil-A was the only close competitor, with the largest percentage of total orders in South Carolina, Alabama and Georgia.

When analyzing the merchants that experienced the highest growth in order volume, additional popular fast-food chains reached the

number one spot in different states. The map above shows the QSR chain with the most quarterly growth, from the fourth quarter of last year to the first quarter of 2022, in each state.

Jack in the Box, Dunkin’ Donuts and Jersey Mike’s were the fastest growing companies in four states each, more than any other restaurant. Some merchants’ orders increased in certain regions, such as Noodles & Company gaining popularity in the Midwest and KFC’s orders growing in the Southwest. The largest change in total orders was for Jamba Juice, with a 1110% increase in quarter-over-quarter orders in California. In Indiana and Illinois, Midwestern chain Portillos drastically increased in popularity, with order volumes growing over 100% in both states. Do you see your hometown favorite on the list?

If you’d like to learn more about the latest trends in the restaurant industry visit yipitdata.com to connect with our team of analysts. YipitData is the premier provider of data-driven insights to investment funds and corporations.

Does the Forecast Hold Up?

What’s Hot 2022 Culinary Forecast

Top Trends*

We say yes!

The survey, conducted by The National Restaurant Association in partnership with the American Culinary Federation, was targeted to thought leaders in the culinary world, with 350 professional chefs offering their expertise to select what they believed would be the leading food and menu trends for 2022.

Here are the results!

» Attention to health is back at center stage.

» Immunity-boosting foods and plantbased sandwiches make up three of the top 10 trends for 2022, as consumers balance the comfort foods they demanded during the pandemic to refocus on better-for-you options.

» Immunity-boosting foods, from tomatoes, seeds and berries to olive oil and dark chocolate, are said to fight cancer, dementia and viruses, among other benefits.

» The plant-based market continues to grow and plant-based proteins in sandwiches, breakfast sandwiches and burgers all rank as hot trends. They make the top three in three categories.

» In addition to trending, plant-based selections are increasingly providing menu alternatives in the face of animal protein supply shortages and imparting a sense of ecofriendliness and healthiness. Plantbased proteins check a lot of boxes.

» Traditional proteins continue to rank hot, but this year, chefs indicate the less expensive cuts — thighs vs. wings, chuck vs. loin — will show up more often on menus. Whether the trend is due to supply issues, rising food costs, culinary exploration or all these influences combined, these trends were expected in 2022.

*Source: What’s Hot 2022 Culinary Forecast, National Restaurant Association

U P C O M I N G E V E N T S !

FALL BOARD MEETING

NOVEMBER 1-2, 2022

Caribe Royale, Orlando, FL HOSPITALITY STARS OF THE INDUSTRY CELEBRATION

NOVEMBER 1, 2022

Caribe Royale, Orlando, FL. FLORIDA RESTAURANT & LODGING SHOW

NOVEMBER 2-3, 2022

Caribe Royale, Orlando, FL.

TOURISM DAY

MARCH 22, 2023 Tallahassee, FL

SUMMER BOARD MEETNIG JUNE 12-14, 2023

The Ritz-Carlton, Sarasota, FL

PHOTO BY GESHAS

Food Safety

AN INTERVIEW WITH

GEOFF LUEBKEMANN, FRLA SENIOR VICE PRESIDENT

Q: What are some new products or trends that may be helpful in achieving food safety in Florida’s restaurants?

Q: What trends could disrupt food safety in Florida?

After 16 years in hospitality operations, Geoff entered public service, serving as top regulator for Florida’s food and lodging industry at the Florida Department of Business and Professional Regulation (DBPR).

In 2006, Geoff joined the senior staff of the Florida Restaurant & Lodging Association, where he leads the association’s education and training department. This statewide team executes FRLA’s training mission in food safety, alcohol beverage compliance, workforce development and high-performance training.

He serves on food-safety advisory councils for DBPR and the Florida Department of Agriculture and Consumer Services, and is active in the Conference for Food Protection and other national food safety stakeholder groups.

Geoff holds a degree in economics from Florida State University and lives in the Tallahassee neighborhood where he grew up.

A: I’m seeing more automation of routine or record-keeping food safety tasks that free up time for people to carry out food production and other tasks that need the human touch. For instance, remote temperature-monitoring equipment can be connected to logging databases and populate temperature data that usually requires attention from and recording by a person. This type of automation can also alert key staff when refrigeration equipment is underperforming, even during non-operating periods. Integration of point-of-sale alerts for allergen ingredients is another automation that builds more reliability into communicating food allergy information among service and production staff, better protecting at-risk guests.

Q: Food safety took a backseat to the global coronavirus pandemic. Can you explain to readers how this occurred?

A: In two phases. First, in dealing with the onset and immediate impacts of the pandemic and second, when emerging from it to a post-pandemic operating environment; each created unique challenges.

At the onset, operators were overwhelmed with new sanitizing procedures, constantly evolving best practices and guidance from public and environmental health officials and meeting guests’ sanitation and safety expectations — whether grounded in science or not. As the operating environment stabilized from constant evolution to one better understood, our industry was confronted with the realities of short staffing and increased turnover; each amplified an already difficult operating environment, and all this contributed to the opportunity for immense distraction from the core food-safety mission.

Operators that already had a strong commitment to an operating system for food safety excellence were not distracted and maintained their standards.

A: Continued high turnover and operating short-staffed are two formidable challenges to maximizing positive food-safety operational impacts. There is so much involved in preparing a new employee, even an industry veteran, that operations leaders must be extra vigilant that their focus on food safety is not diminished. It can be done, and done well, but it takes a conscious and intentional effort to do so.

To a lesser extent, margin pressures could tempt some operators to make decisions that compromise their effective execution of food-safety best practices. Again, a strong commitment to a culture of food safety will safeguard the operation and ensure that shortcuts aren’t taken.

Q: What is the status of the hepatitis A outbreak that was occurring in Florida prior to the pandemic?

A: While the multi-year spike in hepatitis A appears to be relenting, operators’ constant vigilance for employee illness symptoms — every shift, every day — will go a long way to protecting guests, staff and businesses. Ensuring food employees do not work sick and that proper and frequent handwashing are consistently executed are excellent frontline tools in reducing hepatitis A risks. The most recent hepatitis A tracking data is available from the Florida Department of Health here, and its incidence appears to be diminishing.

Q: Are employee hygiene and handwashing still a huge part of keeping food safe?

A: These are two of the most effective food safety tools operators can use to reduce foodborne illness risk factors. An intentional system of adherence to regulatory requirements, food code standards and operating best practices is the foundation of active managerial control. Managers that actively engage their teams — every shift, every day — will ensure proper and frequent

handwashing and that ill employees do not enter the food preparation environment. These best practices coupled with highly engaged managers are proven effective interventions that reduce food safety risk.

Q: Florida has a strong food safety regulatory framework. Can you briefly describe this?

A: In addition to being based on the latest nationally developed, science-based food-safety standards, Florida’s food-safety regulatory system is based on business type, rather than geography. This is a departure from the rest of the U.S., where the “health inspector” is typically a local government employee operating in a certain city or county. These people may have responsibility for a broad array of environmental health inspections, from childcare facilities and hospitals or corrections facilities, to well water and septic tanks, to restaurants. Each of these is a complex system with its own best practices and regulatory standards. In Florida, our primary inspectors, from the Department of Business and Professional Regulation Division of Hotels and

Restaurants, are responsible for inspecting only food service and lodging operations. This narrows the scope of laws, rules, and regulations inspectors must master, allowing them to become truly expert in observing and requiring correction for the sanitation and safety standards applied to our industry.

Q: How does training play a role in the food safety of Florida’s restaurants?

A: This is a great question, and the answer is rooted equally in industrial psychology and food science. In creating an operational culture of food safety, our holy grail is fostering behavior change. That is, getting our teams to do the right thing when no one is watching. One of the strongest influencers on this is arming our teams with the “why” of food safety, not just ordering them to do things a certain way because we said so. When a prep or line cook understands that their behavior coupled with food safety best practices can prevent putting a child in the hospital, they may be more apt to execute those best practices. Educating and rewarding our teams on food safety is the best defense for our guests.

Q: Can you describe what mandated food-safety training in Florida is and what the requirements for compliance are?

A: Mandatory food-safety training simply means a food-service licensee must provide approved food-safety training to their employees and Food Protection Manager Certification (FRLA uses ServSafe®) for managers. These are just the minimums, which a DBPR inspector will check for. There is actually a spectrum of food safety execution, from simple compliance to creating a “culture of food safety.” There is a minimum and a gold standard, and each operator gets to choose what they do.

As an operator, imagine the conversation you would have with the family of someone you put in the hospital — or their attorney — and the choice is really easy.

Q: Do you have any foodsafety tips to share with readers?

A: An excellent tool for owners or multiunit leaders that may not be on-site daily is the operation’s DBPR inspection history. These are posted online immediately upon completion and are publicly available. It’s a good idea to know what your guests are seeing in your inspection reports, and it makes a great staff-meeting or training tool. These are available on the DBPR website, and also accessible on mobile devices by downloading the DBPR Mobile app from Google Play Store for Android and the Apple App Store for iOS.

Highly effective operational food safety is not particularly complex but does require intentional, consistent commitment. Developing an active managerial control system and holding everyone in the operation, from leadership to the newest prep cook or dishwasher, accountable is the key to managing risk and safeguarding guests. I occasionally speak to operators that feel targeted or picked on by an inspector. I usually start those conversations with “Why was the inspector the first person to notice this?”

MYZENITH POLICYHOLDER RESOURCES

SAFETY & HEALTH SERVICES

Zenith works with you to create a culture of safety to help decrease the risk of injuries and illnesses.

CLAIMS MANAGEMENT

FIGHTING FRAUD

WORKFORCE/ BUSINESS MATTERS

Florida ranks third in the country for calls of suspected human trafficking to the National Human Trafficking Hotline. In 2020, over 2,000 victims were identified within the state; but human trafficking still remains a hidden crime.

Human trafficking involves the use of force, fraud or coercion to obtain some type of labor or commercial sex act. Human trafficking (or modern-day slavery) is the second largest global industry — behind illegal drug trafficking — and enslaves tens of millions of women, children and men worldwide. It can happen in any community and victims can be any age, race, gender or nationality.

The Florida Alliance to End Human Trafficking is a nonprofit organization that was created by the Florida Legislature in 2019 to lead the effort to end human trafficking in the State of Florida. It supports the Statewide Council on Human Trafficking led by Attorney General Ashley Moody. Since its launch in January 2020, thousands of individuals have completed the organization’s awareness and training course. The one-hour on-demand training course highlights signs and indicators of potential human trafficking, what to do if someone suspects exploitation and how to get involved in your community to end human trafficking.

The Florida Alliance to End Human Trafficking commends the Florida Restaurant & Lodging Association for their proactive efforts to educate their members about human trafficking and exploitation. Through stakeholder discussions, training events, and targeted awareness campaigns, FRLA is a tremendous partner in the fight against this heinous crime. The hospitality industry has a duty and obligation to detect, monitor and report this type of illicit activity.

Although Florida ranks near the top of human trafficking reports, its executive leadership and state legislators have made tremendous policy changes over the years to fight this heinous crime. The Statewide Council on Human Trafficking has focused on developing recommendations for

comprehensive programs and services (including recommendations for certification of safe houses and safe foster homes), recommendations for apprehending and prosecuting traffickers and working with agencies to create and maintain an inventory of human trafficking programs and services within the state.

The Florida Alliance to End Human Trafficking strongly encourages individuals to get engaged to stop human trafficking by taking its training course and sharing the information with various networks, considering donating to the Florida Alliance so it can continue expanding its awareness and outreach, and reporting suspicious activity to the National Human Trafficking Hotline at (888) 373-7888 or text HELP or INFO to BeFree (233733).

To learn more about the Florida Alliance to End Human Trafficking, visit www.FloridaAllianceEndHT.com.

The State of HUMAN TRAFFICKING

by ERIN M. COLLINS

FOOD SAFETY

Natural gas won’t impact air quality, but certain foods might

By DALE CALHOUN, EXECUTIVE DIRECTOR OF THE FLORIDA NATURAL GAS ASSOCIATION

In an industry driven by high demand, high stakes and tight profit margins, natural gas is a clean and efficient form of energy that is affordable and reliable for Florida’s food industry.

That is exactly why the food industry relies so heavily on natural gas — it is a low-cost energy source to power appliances that cook food and heat water.

Natural gas is affordable and effective. Appliances that use natural gas often have much lower operating costs than non-gas appliances, saving businesses money. These appliances also have quick dispatchable energy when it is needed most.

Natural gas is reliable. Businesses like restaurants can rely on natural gas — even during natural disasters. That’s because a business’ supply of natural gas is delivered directly through underground pipelines — keeping businesses operating when other energy sources are down.

Natural gas is clean and safe. Gaspowered cooking appliances do not impact indoor air quality or respiratory health, according to the Federal Interagency Committee on Indoor Air Quality, U.S. Consumer Product Safety Commission and the Environmental Protection Agency.

So, businesses can rest assured that the health of their employees and customers are not put on the line for the sake of affordability and reliability.

The natural gas industry, in partnership with research organizations and agencies, continues to educate the public regarding the safety of gas appliances by providing objective, research-driven data and information.

Then what does contribute to poor indoor air quality?

One of the biggest contributors impacting the food industry’s indoor air quality is the types of food being prepared. Specifically, frying and other

The safety and well-being of employees and customers is top of mind for businesses. To help you, here are some tips that have proven effective at improving indoor  air quality:

» Install an exhausting range hood and use it regularly.

» Install a recirculating hood, which can help control particulate matter, oilladen smoke and other cooking emissions.

» Within reason and ability, open a window or two to increase airflow and ventilation.

high-heat and oil-based cooking methods have been studied extensively and have been found to possess the highest potentials for poor consumer exposures.

These cooking methods can produce particulate matter, which is an asthma exacerbation agent, volatile organic compounds and other toxic and carcinogenic emission byproducts.

There is much confusion and misinformation regarding cash discount and surcharge programs. Let’s dispel the myths.

What’s the difference?

Surcharge: A fee applied to a published price when paying with a card. Published prices are the price paid with cash.

Cash Discount: A discount on a published price when paying in cash. Published prices are the price paid with a card.

What’s the problem?

Merchants believe that by adding a service fee to all card transactions, they are offering a “cash discount program.” However, these transactions are not excluded from Visa surcharge rules simply because the merchant declared that a service fee is added to all transactions and a discount is applied for cash sales. Adding any fee to a displayed price is a surcharge.

While it may sound like a minor difference, it’s actually very important in terms of legality and compliance with card brand rules.

When can an additional fee be added to published prices?

The ability to surcharge only applies to credit card purchases, and only under certain conditions. Surcharges cannot be applied to PIN-capable debit cards, even if the PIN is not being used for the transaction.

Simple Rules

Merchants can participate in a compliant surcharge program, but there are some rules and regulations to keep in mind:

» Merchants must register with credit card brands before implementing a surcharge.

» A surcharge can only be applied to credit cards — debit cards, gift cards and prepaid cards are excluded.

» A surcharge should not exceed the merchant cost of acceptance, capped at 4%.

» Signage must disclose the surcharge at the point of entry and acceptance.

» Some states do not allow surcharges.

CASH DISCOUNT VS. SURCHARGE MYTHS AND FACTS

Surcharge Solution

Heartland’s compliant credit surcharge program is available to clients in any state where permitted by law.*

» Automates the addition of a surcharge at checkout, when appropriate.

» Complies with card brand rules — applying a surcharge to regular posted price.

» Deposits sales proceeds and surcharge revenue the next day.

Contact Jimmy Smith at Jimmy. Smith@e-hps.com to learn more.

*As of early 2021, only Colorado, Connecticut, Kansas, Massachusetts, Oklahoma and Puerto Rico continue to prohibit surcharging. Note that surcharging laws have been overturned by court decisions in several other states but are still on the books.

LEASE RENEWAL

Do’s and Don’ts for Restaurant Tenants

by DALE WILLERTON, THE LEASE COACH

Approximately 2 million commercial lease renewal transactions take place every year in North America. Negotiating a lease renewal is not an overnight process. It can take some time and involves a number of steps, as found in our “book, “Negotiating Commercial Leases & Renewals FOR DUMMIES,” and as summarized below:

» Do start the lease renewal planning process well in advance. Beginning 12–15 months in advance allows ample time for negotiating, completing paperwork, searching for alternate sites, if necessary, and accounting for Murphy’s law.

» Do create competition for your tenancy. Restaurant tenants should negotiate on multiple locations simultaneously — especially with lease renewals — even if they don’t want to move. Create options and play one landlord against another.

» Do talk to other tenants. For lease renewals, The Lease Coach often talks with other tenants at the property who have recently renewed leases, asking how these renegotiations went and what the landlord was willing to agree to in terms of rental rates and further tenant incentives.

» Do negotiate for lease renewal incentives. Restaurant tenants often neglect or are simply fearful of negotiating for lease renewal incentives. Ask yourself what

inducements (e.g., free rent and tenant allowances) would the landlord give to a new tenant coming into the property?

» Don’t accept an inappropriate lease length. When renewing, a tenant should not automatically sign for the same terms as the initial lease without considering their own future. The business may be sold and/or a restaurateur may retire. Don’t get locked into a long-term lease renewal if a shorter term is desired.

» Don’t settle for the same rental payment. Achieving a rent reduction on a lease renewal is a very real possibility and something The Lease Coach specializes in for clients. If the landlord is leasing space to new tenants at less than what the tenant is currently paying, a rent reduction could be achievable.

» Don’t allow the landlord to retain the deposit. If the tenant has paid the landlord a deposit, they should ask for this back upon the lease renewal date. If the tenant has faithfully paid rent over the initial term, then why should the landlord keep this money?

» Don’t unnecessarily exercise your option. This may prevent you from getting a rent reduction or other incentives. Alternatively, if the landlord wants you to stay anyway, The Lease Coach simply negotiates a lease extension and amending agreement in your favor.

Dale Willerton is The Lease Coach. A professional lease consultant, Dale is the author of Negotiating Commercial Leases & Renewals FOR DUMMIES and frequently speaks at industry events such as the Florida Restaurant & Lodging Show where you can see him again this year. Visit https:// www.theleasecoach.com to request your complimentary copy of Dale’s book.

General Liability May Fall Short!

Restaurant and hospitality industries face unique exposures that other businesses do not, due to daily handling and serving of food to the public. Hepatitis A, E. coli, salmonella, shigella and norovirus are the top five pathogens that cause foodborne illnesses that can be transmitted to consumers. These industries are held to a higher standard of care by health departments, whether contamination is actual or alleged. A foodborne illness outbreak can have a negative impact resulting in decreased customers, revenue and a tarnished reputation. Statistics indicate that a restaurant closed more than seven days is more likely to be out of business within 12 months following such closure.

Resource/Solution: Access to an experienced crisis team — 24/7, yearround — who has handled a multitude of events, may be crucial to the restaurant’s survival, before, during and after an outbreak, to respond to unfolding events.

For illustration purposes only, a restaurant can face the following type of food borne illness events:

1. A sick employee contracts a pathogen, such as hepatitis A, outside of the restaurant and works while contagious (knowingly or unknowingly). The sick employee can be infecting coworkers and customers, even without symptoms.

2. There are no sick customers, no other sick employees and no actual food contamination.

3. The Health Department does not require proof of food contamination prior to making an announcement. The presence of a confirmed ill employee is enough for the Health Department to notify the public of possible exposure to food and/or customers to the illness.

4. Based on the exposure at the restaurant, the Health Department will recommend customers seek medical treatment and/or shots.

5. The associated announcement and subsequent fear and concern about eating at that restaurant translates to customers’ loss of confidence, decrease in revenue and profitability in addition to increased expenses.

Resource/Solution:

Trade Name Restoration Loss of Business Income and Incident Response (expenses) Insurance for Foodborne Illness Policy assists you with these types of events and provides direct access to the crisis team. You can contact Tony Davenport for additional information at (561) 262-4240 or email Tony.davenport@FLHRA.com.

Partnering with Tony Davenport, Florida Hospitality Risk Advisors. Contact Tony at tony.davenport@flhra.com

Source: PLIS — Professional Liability Insurance Services, Inc.

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Business interruption outside of physical damage coverage is essential to restaurants

BACK TO FUNDAMENTALS

By TOPHER JENSEN

In 2021, the U.S. commercial sector consumed over 3.26 million cubic feet (MMcf) of natural gas, with about 2% of that consumed in Florida alone. The hospitality market relies on natural gas for heating, cooking and drying. It’s been the steady choice for businesses because it’s reliable and effective. But recent price increases have made natural gas management more complex than ever before.

It’s no secret that natural gas prices have been exceptionally volatile in 2022. It’s normal for prices to fluctuate, but the natural gas market hasn’t seen prices reach such spectacular highs since 2008. From 2017–21, natural gas prices averaged below $3 — but in early 2022, prices hit $8.14 per metric million British thermal Unit (MMBtu), according to the U.S. Energy Information Administration.

Fortunately, prices are forecasted to drop in the coming year. Still, as we’ve come to experience, nothing is set in stone. So, what factors influence natural gas prices, and is there any way to prepare for future volatility?

Let’s take a look at the fundamentals. Like most things bought and sold in high volume, it all comes down to economics 101— supply and demand.

With demand, the weather usually plays the most significant role. People buy more natural gas when it’s cold out to help heat their homes and businesses. Typically, demand for natural gas is lowest from April to October and highest during what we call “heating season” — November through March. But other factors such as economic activity (which slowed during the coronavirus pandemic) and the cost of competing energy sources play roles, too.

With supply, considerations include production levels, storage amount and the country’s import and export activity. The United States produces most of the natural gas that it consumes. From 2005–19, production generally increased, which led to lower prices and less volatility. In the first half of this year, the U.S. produced 3.1 MMcf of natural gas, monthly — higher than last year.

Any gas that isn’t immediately sent to market is injected into storage facilities. From storage, the gas is either delivered to the customer or reserved for supply management and backup inventory. Some companies can also move gas in and out of storage through futures trading.

Current storage levels are below the five-year average, and the gap won’t close without consistently strong injection rates. Because of record-high temperatures and a shift away from coal-fired generation, natural gas consumption may increase in the electric

power sector during the summer months. That could mean fewer than normal injections, lower storage volumes for winter and higher prices.

Finally, natural gas import and export activity affects domestic supply. Over the past three years, export capacity has increased by more than 40%. In the first half of 2022, the U.S. became the world’s largest liquified natural gas (LNG) exporter. This new distinction could be due to the war in Ukraine and limitations on Russian imports. And although LNG exports decreased when the Freeport LNG plant shut down operations, the company recently announced that they’d resume activity in early October.

Of course, these are just the basics. To truly make the most out of your natural gas consumption, it always helps to have experts on your side.

At Gas South, we provide many customers with dedicated account managers who understand the natural gas market and your business needs. We’re committed to finding creative ways to keep your costs down and your business running smoothly. To provide customers with additional information and insights, we release a monthly update on the natural gas market and conduct interactive webinars to dive deeper into the market forecast.

If you’re interested in working with Gas South to manage your natural gas needs, reach out to Director of Commercial Acquisitions Topher Jensen at Sales@GasSouth.com.

Hurricane Ian Relief Drive

In support of

Foodservice employees with children need our help to recover from the devastation left behind by Hurricane Ian.

You can be the difference maker for these families.

Join with us to support families in their time of need.

The Role of ARTIFICIAL INTELLIGENCE in Restaurants

by MICHAEL L. KASAVANA, PH.D., CHTP, CFTP | MSU/NAMA PROFESSOR, EMERITUS | IFBTA EDUCATION

Executive Summary

As prolonged wait times, production mistakes, supply chain challenges and labor shortages continue, restaurants are turning to artificial intelligence (AI) to alleviate and correct problem areas. While the popular thought of AI in restaurants conjures up images of kitchens staffed by trained robots, this by no means captures the realities of the technology.

The most common ways AI is changing restaurant operations is by reducing human errors, containing escalating costs, enhancing production accuracy, adherence to safety standards and redefining the customer experience.

Restaurant operators can benefit from AI processes designed to increase capacity, advance forecasting precision and accelerate production while enabling growth. Additionally, AI-enabled machines and virtual assistants can be assigned to effectively conduct customer communications, reservations and recommendations while providing adapted ordering.

The International Data Corporation (IDC), a global provider of information technology and publisher of the report, “AI Strategies View 2021 Survey,” identified the primary business objectives of AI as accelerating innovation, improving operational efficiency and enhancing customer experiences. Survey results basically established AI as the key to sustainable, competitive advantage. Lightspeed Analytics’ “2021 Global State of the Hospitality Industry Report,” projected the growth of AI in U.S. restaurants at a steady pace for the foreseeable future. The study noted that at least 50% of operators were planning to implement some form of AI technology in the near term and revealed 47% of fullservice restaurant (FSR) operators and 37% of quick-service restaurant (QSR) operators credited AI with the ability to streamline operations and help survive the pandemic.

AI can be divided into three main disciplines: machine learning, computer vision and natural language processing. Machine learning involves mathematical algorithms that are capable of drawing conclusions from processed data, over time. For example, the ability to accurately forecast sales volumes based on historical observations. Computer vision involves acquiring high-level understanding based on digital images or videos. For example, developing visual authentication using facial recognition. Natural language processing is concerned with the interactions between computers and human language. For example, the process of transcribing voicemail into text. Suffice it to say, the restaurant industry is finding credible ways to apply AI though insights and expectations gained via data processing.

AI Benefits

AI combines multiple concepts of mathematics, statistics, physics and computer science in a way that formulates a feasible solution. AI enables a computerized device to mimic human behavior and perform tasks that normally require human intellect. AI captures data from a surrounding environment and reacts to it in a way that enables multitasking with minimal resource displacement. AI applications include learning, reasoning and perceiving,

using machine learning, computer vision and natural language processing. The objective of AI is to drive business processes with creativity and innovation. AI technology applied in restaurants can interact with customers, take orders, interface with point-of-sale (POS) systems, cycle production to service and perform many other functions. A few of the broad benefits of applying AI in restaurants, include cutting costs, reducing errors, customizing orders, improving customer service and identifying new customers:

» Cost containment — AI technology can be used to automate repetitious tasks, such as taking reservations or entering orders into a POS terminal. Efficient order capture, forecasting and job streamlining can result in less money being spent on operations, thereby leading to lower overall expenses.

» Error reduction — Human error is attributable to many things that can go wrong in a food service business. For example, a server might misunderstand a customer’s order, resulting in production of an incorrect menu item. Given AI order capture and placement is digital, there are fewer errors.

» Customized orders — AI provides enhanced customer control during the ordering process thereby providing a platform for more personalized ordering.

» Improved customer service — by embracing AI’s ability to perform specific tasks, employees are free to focus on providing exceptional customer service.

» Identifying new customers — AI technology can improve marketing efforts that allow the development of customer profiles to identify new target markets. In addition, AI can help with retaining customers through remarketing efforts that incentivize repeat visits.

AI in Restaurants

With respect to restaurants, many AI solutions are intended to automate rote tasks or job functions. Equally important are related cost savings and marketing strategies. Note: the following 20 food service use cases are representative, but not assumed exhaustive.

» Integrated Inventory and Purchasing — Tracking historical inventory and purchasing data in search of trends leading to real-time recommendations.

» Demand Forecasting — Menu item sales projections emanating from transactional data, bundling campaigns, digital marketing, cross-selling and upselling.

» Predictive Maintenance — Embedded scheduling benchmarks enabling enhanced maintenance of operational and transactional procedures.

» Task Automation — The reduction or elimination of repetitive tasks based on the redesign of functions through automated processes.

» Virtual Assistant — Customer use of smart devices to search for restaurants, locate reviews, menus and placing orders and payment via a smart device.

» Proactive Ordering — Machine learning-based decision technology to predict what menu offerings are most likely to be preferred by customers.

» Voice Recognition — Phone answering technology capable of taking messages, booking reservations, building waitlists and voice ordering with POS integration.

» Facial Recognition — Recognizes customers at the drive-thru, displays past orders and allows for payment via face identification.

» Order Clarity — AI platform capable of handling complex, multilingual, multi-accent and multiitem conversational ordering.

» Robotics — The role of robots performing hosting, production and service processes in restaurants. Also, implementation of drone devices.

» Loyalty Programming — Monitoring and management of marketing strategies designed to encourage, reward and incentivize business.

» Automated Marketing — AI tools available for digital marketing campaigns, emails and social media posts aimed at maximizing views and click-throughs.

» Chatbots — Similar to online, chatbot adjustments can be made for restaurant assistance in handling guest queries and avoiding unanswered contacts.

» Staff Scheduling — AI-enabled software can correlate staffing and sales data to determine trends and patterns in peakand slow-time traffic requirements.

» Self-Service Kiosks — Devices that increase capacity and accelerate ordering, preparation and payment while providing the power to control and customize.

» Personalized Service — Customer data collection from online ordering and digital marketing can lead to personalized services.

» Waste Reduction — Reducing food waste by fine tuning purchases to meet inventory needs and thereby avoiding expiration dates and excessive buying.

» Customer-facing — Conversational AI apps can greet customers, take orders, transfer orders to POS systems and perform related functions.

» Optimized Delivery — AI can assist delivery drivers in locating the most efficient routes, utilizing real-time map data, for multiple deliveries in a single trip.

» Delivery Tracking — Enables awareness of progress by delivery services by allowing customers to view a tracking map with text message updates.

*NOTE: This reprint is an excerpt of this article. To read the entire article visit FRLA.org/blog

Magnificent MABEL

Bring Your Own Data (BYOD™) increases profitability and improves the customer experience. The restaurant industry is tough, and slim margins are getting slimmer. The tools meant to help, do too little, too late. Operators need a way to make real-time decisions. Meet MABEL™ — the world’s first virtual restaurant assistant. She’s no b.s. and packs a suite of best-in-class tools. MABEL™ analyzes data from

all the tech that you use and her own tools. Then she sends smart alerts to your management staff on-site so they can react in real time. Her suite of tools is dynamic, interconnected and learning enabled. Apart from labor cost savings, Mabel™ replaces all of your current tech tools and starts saving you money on day one. Enable MABEL™ with a 60-day free trial. Your return on investment in 60 days will equal your entire year’s subscription.

Your FRLA membership entitles you to discounted monthly pricing of $249.00 a month per location ($50.00 monthly savings) and free White Glove Onboarding ($499.00 per location in savings), in addition to your free 60-day trial.

Visit www.byod.ai to learn more or contact info@byod.ai or (989) 492-0324.

The Benefit of BENEFITS

by STEFAN BURKEY

Some options to consider:

» Supplemental health: The out-of-pocket costs of unexpected medical events can be catastrophic. Supplemental benefits directly reimburse plan members for treatments related to accidental injury, if they are hospitalized or are diagnosed with a covered critical condition.

» Accident insurance: This covers treatment costs for an off-thejob accidental injury. It also helps employers reduce workers’ compensation claims as employees can use the insurance to pay for treatment (rather than delaying it) if they are hurt at work.

» Financial assistance programs: Offering help dealing with financial pressures goes a long way to improving employees’ overall wellness. The most popular provide access to vetted purchasing, low-cost loans and debt refinancing programs. These also support engagement: 80% of employees today say they would use these programs.

» Legal services benefits: Group legal plans can be a boon to every employee demographic, ensuring professional help for needs from traffic tickets, to landlord disputes, to immigration situations.

How to get started

It takes some thought and insight into current and prospective employees to craft an effective voluntary benefits program. Here are some starting points for the strategy:

Aserver and trainer for a Pinellas County restaurant illustrated perfectly to the Washington Post how restaurants can step up their game more effectively to replenish their still-depleted staffs.

It’s not just about base pay, although that helps. It’s about benefits, like group health and life insurance. But it’s also, the server said, about being made to feel valued. When her boss had a local ice cream company truck stop by for the staff to choose their treat of choice, it didn’t cement her loyalty. But it sure made it more solid.

Better pay, better hours and better benefits — everything’s on the table for the hospitality industry in this tight labor market. Some 70% of restaurants, for example, are short staffed, making recruiting and retention one of the year’s top challenges, according to half of those surveyed by the National Restaurant Association. Further, they expect the shortage to extend at least into 2023.

One solution for the industry is to think beyond benefits that are just “better” to benefits and perks that really respond to what matters to people and that meets them individually where they are at. The current employment environment opens the door to fresh thinking about voluntary benefits that augment the more traditional benefits packages.

Why voluntary benefits

There’s a rich and growing assortment of voluntary benefits. Some augment health plans. Others address wellness concerns — emotional and financial. Childcare and eldercare assistance programs have value. Others help with education and professional development.

Many of the most valued voluntary benefits cost the employer little or nothing to provide. When offered under the employer’s umbrella, typically at group rates, they still cost employees half of what they would if purchased directly.

» Remember: One size does not fit all. Employers need to understand their people, where they are at — not just in their life journeys but their work journeys — and their needs. Standard demographics and generational factors can suggest needs and concerns, but a deeper dive into where they are at professionally can suggest other areas to explore and their relationship with benefits generally.

» Determine goals, their influence over the strategy, and measure to manage. HR may think a particular roster of voluntary benefits is a good idea. But that determination should factor in its impact on retention and recruitment. Further, the right metrics need to be in place to measure the right mix of benefits and guide its evolution.

» Educate, educate, educate. Employees must be educated and informed on a variety of fronts for voluntary benefits to make a difference. It’s not enough to tell them the benefits are available. They need to know how to access them. It’s also key to help them overcome individual sensitivities in terms of costs or need. People must know why these benefits meet a need. Education can’t be a one-and-done matter. It must be undertaken consistently and over time.

Hospitality industry employees aren’t so different from others in what they are looking for in return for their hard work. They want an employer that is there for them, will grow with them and take care of them over time. Demonstrate that with honesty and transparency, and engagement and retention will almost be automatic.

About the author: Stefan Burkey is the hospitality practice leader for global insurance brokerage HUB International Florida.

How restaurant and lodging employers can up their game with workers

STAFFING REMAINS A CHALLENGE

Here is another alternative

Gigpro is the growing staffing app exclusively serving the hospitality industry. Restaurants, bars, hotels and caterers post shifts they need filled and experienced “pros” can submit for instant hiring. Founder Ben Ellsworth was inspired to create Gigpro while he was working as the executive chef for a popular restaurant in Charleston, South Carolina. After a dishwasher called out just before a busy shift began, Ellsworth received a phone notification that his AirBnB had been booked. Ellsworth wished the booking could have been for a fill-in dishwasher instead, and with that, the idea for Gigpro was born.

Active in 12 markets across the South, Gigpro continues to expand as the ongoing staffing shortage plagues the industry. They have filled over 31,000 shifts and continue to expand their reach to help businesses in need. Gigpro is not just filling shifts, they are bringing staffing solutions to the table for the entire industry. Their app helps hospitality businesses fulfill immediate staffing needs, cover seasonal demand and quickly and effectively recruit staff — with no recruitment fees!

In addition to helping the industry navigate the current shortage, Gigpro is changing the way hospitality works and hires. Ellsworth and his team strive to enable long-term changes needed to stabilize hourly pay, culture and work/ life balance in the hospitality industry. Shifts start at $15 per hour, but the average gig posted runs $19 per hour, and workers can craft a flexible schedule that fits their individual availability.

“We’re excited to help facilitate extra support for the local businesses that may be struggling with staffing issues, as well

as provide a flexible source of income for hospitality-focused members of the community,” explained Ellsworth.

Members of the Florida hospitality community that are interested in becoming a pro on Gigpro can download the free app on their smartphones and create their profile. Once completed, pros will be ready to apply for posted gigs. Businesses in the hospitality industry that are interested in using Gigpro to assist with staffing can create a business profile on the Gigpro website. Learn more at go.gigpro.com/business

From industry professionals looking for flexible stability and new opportunities to businesses grappling with changes in demand, Gigpro is looking to make the whole hospitality industry a better place for everyone in it. Created for the service industry by those with experience in the service industry, Gigpro has a streamlined, seamless system to connect people who want to work with people who have work that needs to be done. With Gigpro’s on-demand model, being short-staffed can be a thing of the past! For more information, please visit www.gigpro.com

Diversity, Equity and Inclusion

The National Restaurant Association report shows that a DEI framework can elevate your workforce

The National Restaurant Association recently released a landmark diversity, equity, and inclusion (DEI) report measuring the awareness and perceived effectiveness of DEI practices among employers and employees in the restaurant industry. The research, conducted in collaboration between the National Restaurant Association, the National Restaurant Association Educational Foundation (NRAEF), the Multicultural Foodservice & Hospitality Alliance (MFHA), and Cornell University Nolan School of Hotel Administration, found an association between the impact of DEI strategies on job satisfaction of food service workers. The study also highlighted differences between a company’s perceptions about its DEI effectiveness and its employees’ experiences. Ultimately, the report reinforces the critical importance of effective DEI policies in driving employee engagement and retention within the restaurant industry.

To support the development of effective DEI programs across the industry, MFHA created a restaurant-industry framework, ELEVATE: A Menu for Change. The framework provides restaurant operators with proactive business strategies and plans for building a more diverse, inclusive and engaged workforce.

Key Findings of the Report

Employer reporting of employee demographics overestimates the number of historically marginalized communities in the restaurant industry, especially at the middle and upper levels of management, compared with how employees self-report. Employee and employer perceptions of current DEI initiatives differed on the effectiveness and awareness of the policies. When restaurant employees leave the industry, many do not return. Respect and a culture of belonging are associated with job satisfaction and intent to stay in the industry.

ELEVATE: A Menu for Change Framework — A Proven Guide to Creating Successful DEI Programs

To drive positive change in DEI initiatives for enterprises and employees, the MFHA created ELEVATE: A Menu for Change, a step-by-step toolkit with proven best practices and proactive business strategies. Each step reflects actions to be taken by company management to create and foster effective DEI programs. The framework includes tools to help enterprises assess DEI throughout its organization, identify stakeholders, examine

what it currently offers and establish a strong foundation for meaningful change. It also covers topics such as fostering stakeholder communication, establishing goals and success metrics, conveying value to employees and resources for building successful training and measurement practices.

MFHA plans to support industry execution of the ELEVATE framework by providing a range of supplemental resources, including expert-led DEI sessions among stakeholders, employers and employees, management coaching, and ongoing support for groups of similar organizations moving through the framework together.

“The restaurant workforce is the most diverse across the U.S. economy. The new insight provided by our research and the MFHA’s ELEVATE framework creates an opportunity to develop a standard for meaningful DEI programs across the industry,” said Michelle Korsmo, President and CEO of the National Restaurant Association and CEO of the NRAEF. “Our industry historically has welcomed all people looking to chase their American dream with a solid career and ownership potential. As our current and future workforces focus on new goals and change their expectations, we want the industry to continue to be a place that welcomes all and supports personal and professional growth.”

The research survey was conducted in August and September 2021 in two tracks: An online survey of 200 enterprise representatives from a population representative of the U.S. restaurant and food service industry; and an online survey of current and former employees, and individuals who have never worked in the industry. The combined 5,180 individual respondents were representative of the U.S. restaurant and food service industry workforce.

Find more information about the DEI Report on the Restaurant Industry 2022 and ELEVATE – A Menu for Change framework here.

We are proud to highlight the latest happenings in hospitality. This section is designed to serve as an update on our industry and provide a snapshot of what we’re accomplishing together. If you would like to share something significant that’s happening in your area, feel free to submit your story to editor@frla.org.

1. Dannette Lynch and keynote speaker John DiJulius at the Summit. 2. Gov. DeSantis speaks to the crowd about the environment at Doc Ford’s in Fort Myers Beach.

3. The Pinellas, HIllsborough and Suncoast Chapters partnered with the Florida Israel Business Accelerator to bring an event and dinner called The Restaurant of Tomorrow is Here, which included an exciting panel discussion.

4. Rachel Gileber, Michael Oaks, Roy Hume and Stacy Pedersen at The Palm Beach Chapter’s recently held David A. Burke Invitational. 5. Village Inn wins the Pinellas Hospitality Golf Classic. 6. Competitors Ryan Burke, Greg Price and Ben Leonein enjoying the day at the David A. Burke Invitational.

7. Representative Linda Chaney stopped by to greet the players at the Pinellas Hospitality Golf Classic.

Charles Hilton Center Dedicated at Gulf Coast State College

The Charles Hilton Center for Advanced Technology and Hospitality Management was recently dedicated on the GCSC campus. The center honors Charles Hilton and his dedication to the hospitality industry in Bay County. Ms. Julie Hilton, a long-time active FRLA Board Member, generously donated funding for the Center and a scholarship program to assist the local

community and workforce. Visit GCSC to find out more about the College and the Charles Hilton Center for Advanced Technology and Hospitality Management, by visiting gulfcoast.edu

HDG Receives Award from International Franchise Association

FRLA member, HDG, was recently recognized with the International Franchise Association’s Open for Opportunity Award. Lisa Lombardo accepted the award on behalf of HDG from Matt Haller, the CEO of the IFA. Well done, HDG!

Luna Art Gallery at the Courtyard and Springhill Suites by Marriott Amelia Island

Did you know that there is a lovely fine art gallery at the Marriott properties on Amelia Island? Sponsored and created by Innisfree Hotels’ social responsibility program, The Hive, Luna Art Gallery offers a venue for local artists to exhibit work. With ongoing exhibits, gallery commissions benefit the Trinity Love Hoblit Foundation for brain aneurysm awareness and research. If you are in the area, be sure to visit!

The Grove, Cucina & Wine Earns Wine Spectator’s 2022 Restaurant Award for the Third Year in a Row

Congrats to FRLA member, The Grove Pizza Cucina & Wine Bar, which was recently honored for the third year in a row for its outstanding wine program in Wine Spectator’s 2022 Restaurant Awards, which celebrate the world’s best restaurants for wine.

FRLA Member, Virtual Dining Concepts, to Open First Brick and Mortar Restaurant

MrBeast Burger, a YouTube based concept that has been highly successful for VDC, is opening their first restaurant in New Jersey. The concept has broken all virtual brand records and really brought to life celebrity-based food branding. Want to learn more? Visit https://joinvdc.com/brands.

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Women Leading Travel & Hospitality

Women Leading Travel & Hospitality is a membership-based association that connects executive women across all sectors of the travel and hospitality industry. Their mission is to unite, inspire and empower our community of executive women leaders by providing unparalleled resources, support and motivation to achieve personal and professional growth. Their community is built on passionate, successful, senior-level women from across the industry who have a strong belief that investing in themselves and in other women is good business. From CEOs with years of experience to directors working their way up, the common thread is women coming together to learn from each other and help each other succeed.

Want to get involved? Contact Hannah DeMaio, Vice President, Brand Strategy, Women Leading Travel & Hospitality. www.womenleadingtravelandhospitality.com

Olivia Hoblit, FRLA Chair and member of Women Leading Travel & Hospitalty, and Nailah Nash, Director of Retail Shops at The Ritz-Carlton Amelia Island.

ProStart Teachers Go Back To College During Summer Break

During their summer vacation, 69 Florida ProStart instructors went back to college to become students again. The teachers participated in the Florida Restaurant & Lodging Association Educational Foundation’s (FRLAEF) Annual ProStart Teacher Training. This year’s event was held at two different locations. One group of instructors attended the University of Central Florida’s Rosen College of Hospitality the week of June 14–17. The other group of instructors attended Keiser University’s Sarasota campus the week of June 21–24. Participating instructors are involved in teaching FRLAEF’s two-year ProStart Schoolto-Career curriculum which is designed to prepare high school students for careers in the food service industry. ProStart instructors participated in the event to fine-tune their culinary skills, so they are better prepared to teach their students.

While the teachers were able to have a little fun, there was no skipping class! The event at UCF’s Rosen College of Hospitality

covered topics such as knife skills, how to set up a culinary lab for success, soups and salads, competition tricks, food cost and modern techniques. The instructors also took field strips to Universal Orlando and Darden’s headquarters. At the Keiser University training, the focus was on quick labs, sustainability and international food. The instructors took a field trip to Geier’s Sausage and Dakin Dairy.

This event would not be possible without the support of FRLAEF’s partners. The FRLAEF would like to thank its Universal Sponsors, Keiser University, the National Restaurant Association Educational Foundation (NRAEF) and UCF’s Rosen College of Hospitality.

HTM Teachers Participate in Teacher Training

The inaugural HTM Teacher Training was hosted July 11–13 at Universal’s Sapphire Falls Resort. Twelve HTM teachers spent two days discussing the HTM curriculum and opportunities offered. Loews Hotels at Universal Orlando provided a Heart of the House tour along with a panel discussion about the lodging industry and opportunities available to HTM students. A special thank you to Barb Bowden and her team for making the event possible!

CITY Oct Nov Dec LOCATION

ALTAMONTE SPRINGS 5 2 7 Hampton Inn

BOCA RATON 13 10 8 Hilton Garden Inn

DAYTONA BEACH 6 8 8 The Shores Resort & Spa

FORT LAUDERDALE 27 17 15 Hyatt Place

FORT MYERS 6 3 1 Hilton Garden Inn

FORT PIERCE 6 3 8 Sunshine Kitchen

FORT WALTON BEACH 11 8 1 Wyndham Garden

GAINESVILLE 20 17 15 Best Western Gateway Grand

JACKSONVILLE 27 16 13 Southbank Hotel

KEY WEST n/a 9 n/a DoubleTree Grand Key Resort

LAKELAND 10 14 12 Courtyard by Marriott

MELBOURNE 20 17 15 Holiday Inn Melbourne-Viera

MIAMI ENGLISH 4 16 7 Hilton Garden Inn Miami Airport

MIAMI SPANISH 12 8 13 Hilton Garden Inn Miami Airport

NAPLES 14 10  8 DoubleTree Suites

OCALA 6 3 1 Homewood Suites Ocala at Heath Brook

ORLANDO ENGLISH 20 10 1 Embassy Suites

PANAMA CITY 27 17 15 Gulf Coast State College

PENSACOLA 25 15 13 Hampton Inn Pensacola Airport

SARASOTA 5 1 1 EVEN Hotel Sarasota-Lakewood Ranch

ST. AUGUSTINE 12 9 14 Holiday Inn Express & Suites

ST. PETERSBURG 12 10 14 Holiday Inn Express

TALLAHASSEE 13 10 8 Lively Technical Center

TAMPA ENGLISH 11 9 6 Holiday Inn Tampa Westshore

WESLEY CHAPEL 13 11 15 Hampton Inn & Suites

WEST PALM BEACH 4 1 6 Embassy Suites West Palm Beach safestaff.org * Dates are tentative

Food Manager Training & Testing Schedule

To register, call toll-free (866) 372SAFE (7233) or visit safestaff.org.

DEADLINE FOR REGISTRATION: Register for training at least three business days prior to exam date or 10 business days prior for Test With Confidence Packages.

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

ServSafe® offers eCertificates! All ServSafe Food Protection Managers Exam results include ServSafe® eCertificates. No need to wait 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: ServSafe.com.