Florida Restaurant & Lodging Magazine Summer 2019 by Florida Restaurant and Lodging Magazine

2019 LEGISL ATIVE SESSION RECAP

Emergency Management Tips

SPECIAL

BEVERAGE

Chefs That Sizzle Dennis Chan of Jacksonville's Blue Bamboo

EDITION

SUMMER 2019 | FRLA.ORG

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contents S U M M E R 2 0 19 | F R L A .O R G

DEPARTMENTS

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Leadership Reports Letters from the CEO and Chairman Chefs That Sizzle Dennis Chan, Blue Bamboo Partner Benefits FRLA Member Beneﬁts and Savings Emergency Management Tips from Florida's Hotel and Restaurant Inspection Agency Alpha Foundations Longevity of Sunken Concrete Solutions FiberBuilt and Hawks Cay Partners in Shade Young Operators Q&A with JoJo Holstein Plant-Based Food Trends Is Plant-Forward the Way Forward? Hospitality Workforce How Gen Z Communicates at Work Giving Back CORE is There to Support Your Restaurant Team Members in Need Hospitality Happenings Catch Up On The Latest Events The Lease Coach Pay Your Landlord Less Rent Movers And Shakers Great People Doing Great Things Tourism Day FRLA members met with their local legislators to discuss the importance of protecting the industry

Educational Foundation ProStart and HTMP Competition Results

SPECIAL FEATURES 10

VISIT FLORIDA — FRLA’s Tourism Partner The Tourism Industry is Working Together to be Prepared

Legislative Report FRLA is Advocating for Fair, Reasonable and Balanced Legislation

FRLA’s Special Beverage Section

Craft Beer, Cocktails, New Beverage Brands, RCS and Trends

A La Carte Industry Information You Need To Know

52 FRL A .org

On the Cover: Cover photo by Mary McWin.

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

LEADERSHIP REPORT

Letter from the CEO The 2019 legislative session wrapped on May 4, and the FRLA team has put together a helpful summary to give you an overview of the legislation on Pages 14–15 that impacted our industry. Some key issues for hospitality included the extension of VISIT FLORIDA for one year and the passage of a bill related to human trafficking. I am glad VISIT FLORIDA will continue their critical marketing efforts for another year, and I look forward to helping state leaders understand just how important the organization is to our economy. HB 851, regarding human trafficking, passed both houses and will directly impact our lodging members. This bill requires annual training of certain employees in lodging establishments on how to recognize and report human trafficking, and it sets up a regulatory structure to approve training and identify who must be trained. For a more robust dive into this legislation, please read Pages 14–15.

With the whirlwind of session behind us, I hope you’re all getting ready to attend our annual Marketing + Operations Summit. This signature event has something for everyone and will be held August 13–14 at the beautiful Tampa Marriott Water Street. Our lineup of speakers includes topnotch thought leaders like former ChickFil-A CMO Steve Robinson, Olympic gold medalist Nikki Stone and business leadership coach Don Yaeger. Breakout sessions will feature topics ranging from data security to hiring panels. Find more details about MOS on Page 18. The summer issue of FR&L Magazine is always dedicated to beverages, and this edition may be our best yet. Florida, like the rest of the nation, continues to see growth in the craft beer industry. Check out the features on craft beer on Pages 26–28 and read up on emerging cocktail trends on Page 36.

Wishing you a summer of sunshine,

Carol B. Dover Carol B. Dover FRLA President & CEO

Letter from the Chairman of the Board

2019 is zooming by! I’m sure you share that feeling! There are many important issues in our industry I could choose to write about: VISIT FLORIDA funding, human trafficking issues, short-term rentals and others. I want to address a potential measure to raise Florida’s minimum wage to $15 an hour (and raise its tipped wage to $12 an hour) that will likely be on the 2020 ballot. I’m declaring this is NOT a lost cause, and with a strong early effort, we can make a positive difference for all our collective stakeholders, including our hourly employees. I’ve reached out to industry leaders and attended some valuable work sessions on 4 SU M M ER

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this. I’m sharing some of what I’ve learned so far in an effort to get you “fired up” because it matters. Polling data on this issue indicates that Floridians aren’t ready to embrace a $15 minimum wage. While voters support a higher minimum wage, they're skeptical of a mandate as high as $15. Recent polling data from Google shows that 46 percent of voters would support a $15 minimum wage if asked to vote today. This is nearly 15 points below the 60 percent threshold required to pass a constitutional amendment. The same polling data found that twothirds of voters believe that $9–$10 an hour is an ideal starting wage for a new employee with no experience. Seattle and San Francisco, where $15 has been mandated, have seen a rising number of restaurant closures. In San Francisco, a Harvard study found that the rate of restaurant closures spiked following each increase in the minimum wage. In Seattle, a team of researchers at the University of Washington identified a sharp decline in employee hours following that city’s minimum wage hike. The prospect of a ballot fight can be discouraging, but we have two advantages in

Florida. First, there’s a 60-percent threshold to revise the constitution, and second, we still have a good bit of time to work on this. Waiting until 2020 to engage the public on this issue means the state’s hospitality and service-industry employers are more likely to lose. We should engage in 2019 and educate early. Establishing a baseline public opinion environment more favorable to the industry’s position will make 2020 advocacy more effective. So we will need to raise “early money” to educate the voters and establish a public opinion that understands the “unintended consequences” of a $15 minimum wage and an $11.98 tipped wage — reduced hours, lost jobs and, not to mention, closing businesses! Get involved. Many thanks go to Michael Saltsman and Rick Berman of the Employment Policies Institute for their tireless efforts on our behalf. Sincerely,

Alan Palmieri

Alan Palmieri 2019 Chairman of the Board

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MAGAZINE 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 230 S. Adams St. Tallahassee, FL 32301 850/224-2250 Fax: 850/224-9213

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VISIT FLORIDA

he beginning of summer also brings the beginning of hurricane season, which means now is the time to ensure that your family and business are prepared. Throughout the year, VISIT FLORIDA works with FRLA and our partners to ensure that the travel industry is equipped for crisis. Before, during and after crisis events, VISIT FLORIDA plays an important role throughout the entire state. Before and during crises, VISIT FLORIDA assists in-state efforts to keep our visitors and partners safe. This includes providing up-todate lodging information for evacuees and first responders. Leading up to hurricane season, VISIT FLORIDA also holds webinars, provides consumer insights and helps develop marketing plans for small tourismrelated businesses throughout the state. Following a crisis, an important part of VISIT FLORIDAâ&#x20AC;&#x2122;s efforts includes letting the entire world know what areas of Florida are open for business and ready for visitors. Following a hurricane, potential visitors often have the misperception that the entire state was impacted and is not ready to welcome travelers. VISIT FLORIDA immediately works to correct this false perception by providing realtime, localized information. These features include official state response resources, live Twitter feeds from DMOs, webcam feeds from tourism destinations, videos created by the VISIT FLORIDA content team and an aggregation of industry and consumer social media posts using #FloridaNow.

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Finally, VISIT FLORIDA assists in the recovery of affected areas through tourism marketing support when the time is right. Last October, VISIT FLORIDA developed and launched a nearly $9 million marketing campaign to highlight the sunshine state after Hurricane Michael and red tide impacted the state. Marketing efforts include digital, social, broadcast and traditional components in both domestic and international markets. Assistance also included a tourism Recovery Grant Program for Hurricane Michael and two red tide assistance programs to aid local tourism businesses in impacted counties. The Michael recovery grants totaled nearly $1.1 million and VISIT FLORIDA made $1 million available for counties affected by red tide to increase visitation once red tide subsided. For more information, visit the Hurricane Information page within the Crisis Preparation section on VISITFLORIDA.org. It contains a link to webinars, helpful FAQs, media relations tips and resources for communicating with key audiences in times of crisis. Now is the time to ensure that your business is ready for hurricane season.

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

PHOTO BY VENTDUSUD / ISTOCK / GETTY IMAGES PLUS

The Tourism Industry Works Together to be Prepared

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Chefs That Sizzle

Dennis Chan BLUE BAMBOO

A Jacksonville native and graduate of the Culinary Institute of America, Chef Chan opened Blue Bamboo in 2005. In addition to operating Blue Bamboo, Dennis is an adjunct professor at Florida State College at Jacksonville and regularly teaches cooking classes at Blue Bamboo, A Chefs Cooking Studio, Publix Aprons and Whole Foods. Chan’s first cookbook, Hip Asian Comfort Food, was published in 2009. He also serves on the board of the local Florida Restaurant and Lodging Association chapter. Describe your role as a chef and owner of Blue Bamboo. I am

a fourth generation restaurateur in Jacksonville. I grew up learning how to take care of guests and how to take care of a family of employees. In the chef role, I not only develop menus and set up caterings, but also foster relationships — relationships with customers, suppliers, the community and employees. What inspires your menus?

We call the kind of food that we serve here at Blue Bamboo “Hip Asian Comfort Food.” I just call it food that we love to eat. We are inspired by taking classic dishes and adding our own Blue Bamboo spin to it. Customization is a big key to the love of our menu. Please describe some of your most popular menu items. Our top

sellers are our Chinese BBQ Spareribs, our Red Curry Shrimp and Grits, and our Sunshine State Mandarin Orange Crunch Cake. The spareribs are a classic from the days my parents and grandparents were serving the community at their classic Cantonese restaurants. They used to sell cases and cases of those ribs back in the day. Today, some of our guests come just

Hot Chef? Are You Considered Among Florida’s Hottest Chefs? 12 SU M M ER

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for a taste of that nostalgia. Our Red Curry Shrimp and Grits is our version of a local favorite. Adding red curry makes our Southeast Asian version of this dish have just enough interest to keep folks coming back. Our Sunshine State Mandarin Orange Crunch Cake just won this year's Neighborhood to Nation Recipe Contest by General Mills. It’s got layers of Mandarin orange yellow cake, French puff pastry, sandwiched with pineapple cream cheese frosting. We top it with almond tuiles, and rarely do we ever see anything left on the plate. Blue Bamboo has cooking classes for inspired diners who aspire to cook like you do. Please tell our readers about your cooking classes. It has always been important

to us that our customers be able to cook like we do in their homes. When we started Blue Bamboo, we also started sharing our techniques and flavor combinations through monthly cooking classes. It’s a great way to connect with our customers. It’s much more intimate than just serving them in the restaurant. We share different topics every month, and once a year we will even take a field trip to a local

farmers market or Asian Grocer to explore new types of cooking. What is your “sizzle” — your signature items, unique food presentations, or new ideas that you are using? Our sizzle is

a combination of signature items, unique food presentations and new ideas to keep guests coming back. On our wall in the Blue Bamboo dining room, we have some large photos from the 1950s. They best describe what makes Blue Bamboo successful. “Family, Food, Service and Friendships.” What do you attribute your success as a chef to?

My dedication to taking care of guests is the one thing that I attribute to my success as a chef. I think that anyone can cook something, but when a guest tastes the love and the history of what we do, they see the value in what we offer.

Know a chef who is creating a buzz with innovative cuisine, exceptional presentation or fresh new ideas? FRLA wants to tell the state about your chef in a quarterly feature in FR&L Magazine. Submit your favorite chef du jour to editor@frla.org. Please include a brief explanation of why your submission should be considered one of the hottest chefs in Florida. Be sure to include restaurant and contact information. Submissions will be featured in FR&L Magazine as Chefs That Sizzle!

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

Four ways to save with UnitedHealthcare. Exclusive discounts and solutions for FRLA member businesses.

1 Association Health Plan for small hospitality employers. Not available in all states.

2 Up to a 5 percent discount on fully insured medical rates for midsize employers.

Visit uhctogether.com/frla to learn more. PLANS ARE NOT AVAILABLE TO MEMBER EMPLOYERS IN ALL STATES. Some restrictions and exclusions apply. Discounts are available only to members of the National Restaurant Association and its state restaurant association partners; and may vary by location and group size. The Restaurant & Hospitality Association Benefit Trust is not available in all states. Insurance coverage provided by or through UnitedHealthcare Insurance Company, UnitedHealthcare Insurance Company of Illinois, Inc. or their affiliates. Administrative services provided by United HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through UnitedHealthcare of Florida, Inc. 19-19439-FL 4/19 ÂŠ2019 United HealthCare Services, Inc.

3 Annual invoice credit of up to 5 percent on administrative fees for new self-funded medical products for large employers.

4 Up to a 5 percent discount on fully insured dental, vision, life, disability, accident and critical illness products for employers of all sizes.

L E G I S L AT I V E U P D AT E

2019 LEGISLATIVE REPORT VACATION RENTALS DIED IN COMMITTEE SB 812 by Senator Simmons (R-Longwood) SB 814 by Senator Simmons (R-Longwood) SB 1196 by Senator Mayfield (R-Melbourne) SB 824 by Senator Diaz (R-Hialeah Gardens) HB 987 by Representative Grant (J) (R-Tampa) HB 1129 by Representative LaMarca (R-Lighthouse Point) In 2011, Florida preempted vacation rental regulation to the state preventing local governments from enacting any new law that restricted the use of vacation rentals, prohibited vacation rental, or regulated vacation rentals based on their classification, use or occupancy. In 2014, the Legislature revised the preemption of 2011 so that local governments can regulate vacation rentals, provided the regulations do not regulate the duration or frequency of vacation rentals. Several bills were filed in the 2019 session outlining different methods of addressing vacation rental regulation. The only proposal to make significant progress was HB 987. HB 987 would preempt all regulation of vacation rentals to the state, wiping out all existing local ordinances. This bill progressed all the way to the House floor but was never heard or voted on. Bills that would comprehensively address this issue or institute reasonable regulations on hosting platforms failed to receive committee hearings.

HUMAN TRAFFICKING

community partners to find meaningful solutions to eradicate this horrible crime.

PASSED

VISIT FLORIDA

SB 540 by Senator Book (D-Plantation)

PASSED

HB 851 by Representative Fitzenhagen (R-Fort Myers)

SB 178 by Senator Gruters (R-Sarasota)

Estimates show that thousands of men, women and children are trafficked in the United States each year. These traffickers often rely on legitimate businesses to sustain their operations and infrastructure.

HB 6031 by Representative Ponder (R-Fort Walton Beach)

Unfortunately, hotels are one of the venues that traffickers use to exploit their victims. This criminal activity presents a great risk for the safety and security of hotel businesses, as well as legitimate customers. With millions of visitors coming to our state each year, Florida’s hospitality industry must serve as a leader in the fight to combat human trafficking, and it is critical that our industry continues to raise awareness through education and training. SB 540 and HB 851 contain a requirement for mandatory training for specified public lodging establishment employees and massage establishments. These bills originally included a limited measure of immunity from vicarious liability for those establishments that have conducted the required training. The limited immunity provision was removed very late in the process. The hospitality industry welcomes the opportunity to play a significant role in identifying and reporting instances of trafficking. We will continue collaborating with our state and local

VISIT FLORIDA plays a key role in feeding and growing Florida’s strong tourism industry. The enabling legislation for VISIT FLORIDA is scheduled to sunset in 2019. This means that if no legislative action is taken, VISIT FLORIDA would no longer exist. SB 178 and HB 6031 were filed to remove the sunset language and allow VISIT FLORIDA to continue indefinitely. The House and Senate displayed significant disagreement in this area. The Senate was quick to pass legislation to prevent VISIT FLORIDA from sunsetting and decisive in its decision to allocate $50 million for VISIT FLORIDA. The House displayed considerable reluctance to allow VISIT FLORIDA to continue to operate. Following budget conference, the chambers agreed to fund VISIT FLORIDA in the amount of $50 million and extend the sunset date out to June 2020.

perhaps a more accurate title) refers to laws and ordinances that mandate specific employee scheduling practices and levy penalties for violations. The intention of these laws is good — wanting to provide stability and predictability to employees in the retail and restaurant industries. In practice, these regulations hamper employers’ ability to respond to the needs and demands of their businesses. Further, it takes away the flexibility many employees in these industries desire. It also limits their ability to pick up additional shifts and make more money when their schedules allow. This legislation would prohibit local regulation of employer scheduling practices and other conditions of employment. Despite strong initial progress and significant efforts to address concerns raised, the bills died in committee in both the House and Senate.

ATTORNEY FEES PASSED SB 1140 by Senator Hutson (R-Palm Coast) HB 829 by Representative Sabatini (R-Howey-in-the-Hills)

HB 847 by Representative Rommel (R-Naples)

Under Florida law, local government entities enjoy a broad authority to self-govern, also called home rule. But this is authority is not absolute. It is well within the power of the state legislature to limit local government entities through preemption. Preemptions must be clear and specific, and they serve to prevent a patchwork of regulation that can hamper the ability to serve customers and operate efficiently and effectively.

“Predictive Scheduling” (Restrictive Scheduling is

The legislature does not preempt local authority

RESTRICTIVE SCHEDULING/ CONDITIONS OF EMPLOYMENT DIED IN COMMITTEE SB 432 by Senator Gruters (R-Sarasota)

QUESTIONS? Contact FRLA Government Relations Team at 850-224-2250: Richard Turner, Senior VP of Legal and Legislative Affairs at ext. 248. Samantha Padgett, General Counsel at ext. 228. Mary Rose Mccarron, Legislative Analyst and Event Coordinator at ext. 225 14 SU M M ER

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

L E G I S L AT I V E U P D AT E

without a significant level of scrutiny and consideration. When preemptions are adopted, Florida’s businesses must be able to rely on these preemptions as they operate. When local governments pass ordinances that violate preemptions, it can cost the business a considerable amount of money to challenge the invalid local ordinance. Most businesses choose instead to comply with the invalid local ordinance. Under SB 1140 and HB 829, businesses can recover attorney fees, costs and damages when they are forced to challenge local ordinances that violate express preemptions adopted by the state legislature. While it is rare that such action is necessary, this will serve as a tool to assist businesses who need the consistency and predictability that a lawfully adopted express preemption provides.

STRAWS PASSED - VETOED BY GOVERNOR DeSANTIS SB 588 by Senator Hutson (R-Palm Coast) HB 603 by Representative Sabatini (R-Howey-in-the-Hills) HB 1299 by Representative Roach (R-North Fort Myers) HB 771 by Representative Overdorf (R-Stuart) SB 816 by Senator Perry (R-Gainesville) There has been a recent spate of local straw regulations. These local regulations are inconsistent and create confusion regarding how a business can and should address the issue of plastic straws. We support the right of our members to respond to the needs of their customers and the demands of their community in the manner they see fit. Legislation addressing straw regulation has taken many

different forms this session, from a “request -only” policy throughout Florida to a moratorium on local straw regulation with a required study of the impact of straws and straw regulation. The language that ultimately passed in House Bill 771 establishes a moratorium on local straw regulation until July 1, 2024. It also requires a study of the ordinances and regulations local governments have adopted regarding plastic straws and the information local governments relied on in adopting their respective regulations. The study must be submitted to the Senate President and House Speaker by December 1, 2019.

LOST AND ABANDONED PROPERTY PASSED SB 180 by Senator Stargel (R-Lakeland) HB 423 by Representative

Roach (R-North Fort Myers) The legislation creates an alternative means for theme parks, entertainment complexes, zoos, museums, aquariums, public food service establishments and public lodging establishments to dispose of personal property that is lost or abandoned at their facilities.

COOPERATIVE ADVERTISING DIED IN COMMITTEE SB 242 by Senator Hutson (R-Palm Coast) HB 261 by Representative Tomkow (R-Auburndale) This legislation would create an exemption to “tied house evil” prohibitions and permit manufacturers and vendors to engage in cooperative advertising. The House version made it all the way to the floor. The Senate version failed to get a committee hearing.

LEGISLATIVE SCORECARD 2019 PASSED

FRL A .org

DID NOT PASS

ISSUE

ISSUES OVERVIEW

VACATION RENTALS

Preempted regulation of vacation rentals to the state; required vacation rentals to be licensed, pay taxes and adhere to sanitation requirements. Other bills would have regulated hosting platforms.

VISIT FLORIDA

Reauthorizes VISIT FLORIDA through June 30, 2020 and provides funding in the amount of $50 million.

HUMAN TRAFFICKING

Requires training for employees in public lodging establishments and massage establishments; does not include protection against vicarious liability.

CONDITIONS OF EMPLOYMENT

Prohibited local regulation of employer scheduling practices and other conditions of employment.

ATTORNEY FEES

Allows businesses and citizens to recover attorney fees, costs and damages if they are forced to challenge local ordinances that violate express preemptions adopted by the state legislature.

PLASTIC STRAWS

Establishes a moratorium on local straw regulation until July 2024. Requires the state to conduct a study regarding the regulation of plastic straws.

LOST AND ABANDONED PROPERTY

Creates an alternative means for theme parks, entertainment complexes, zoos, museums, aquariums, public food service establishments and public lodging establishments to dispose of personal property that is lost or abandoned at their facilities.

COOPERATIVE ADVERTISING

Created an exemption to “tied house evil” prohibitions and permits manufacturers and vendors to engage in cooperative advertising.

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

EMERGENCY MANAGEMENT

Emergency Management Tips from Florida's Hotel and Restaurant Inspection Agency

»» Hot food should maintain a temperature of 135 degrees Fahrenheit or above while cold foods should be kept at temperatures of 41 degrees Fahrenheit or below. »» Minimize the handling of foods before, during and after preparation. Wash hands with potable or boiled water. »» Single-service articles should be used whenever possible. Discard singleservice items such as paper or plastic plates, cups, plastic utensils, lids, straws, etc. if the items have been exposed to contamination. »» Food should be covered and protected from dust, dirt, insects, vermin and other contaminants. »» Add bags of ice or dry ice to refrigerators and freezers prior to the emergency if a notice is given and loss of power for an extended time is expected. »» Do not operate if the establishment has no safe water supply or electrical power (or generators) to run essential equipment. »» Do not operate if the establishment has no roof or is not structurally sound. »» While power is off, keep the doors to freezers and coolers closed in order to maintain temperature as long as possible. 20 SU M M ER

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»» When power is restored, identify all potentially hazardous foods (PHF) that may have been above 41 degrees Fahrenheit or below 135 degrees Fahrenheit for more than four hours. PHF foods that have been out of temperature for more than 4 hours must be properly discarded. »» Thawed foods that still contain ice crystals and are 41 degrees Fahrenheit or below can safely re-freeze. »» Discard any food that has been contaminated or come into contact with floodwater, sewage, smoke, fumes, chemicals or other liquid contaminants. »» Discard vulnerable containers of food containing peel-off covers, scored pop tops, waxed cardboard, cork or screw tops or paraffin seals such as glass or plastic containers of catsup, dressing, milk, mayonnaise, soda, beer, sauces, etc. if the containers have been exposed to contamination.

»» Undamaged, commercially prepared foods in all-metal cans can be saved if you remove labels that can come off, thoroughly wash the cans, rinse them, and then disinfect them with a sanitizing solution consisting of 1 tablespoon of bleach per gallon of potable water. Finally, re-label the containers with a marker. »» If the establishment was exposed to contamination, clean and sanitize all equipment and food-contact surfaces with potable or boiled water. Do not operate until the entire establishment has been thoroughly cleaned and sanitized or disinfected. »» All water filters on equipment should be removed and replaced if not designed to be cleaned in place. Division Director Rick Akin would like to remind all operators: Food safety is in your hands!

»» Discard foods packaged in soft, porous containers like cardboard boxes, paper, foil, plastic and cellophane such as boxes or bags of food, cereal, flour, sugar, rice, salt, etc. if the packages have been exposed to contamination. »» Discard shell eggs exposed to any contamination — the shell is porous »» Do not use swollen, leaking or damaged canned goods. »» Smoke damage to food is difficult to assess. Insoluble tars and plastics and their byproducts suspended in smoke is a major concern. Discard all foods exposed to smoke.

RICK AKIN Director of DBPR's Division of Hotels and Restaurants F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

PHOTO BY ROSSHELEN / ISTOCK / GETTY IMAGES PLUS (KITCHEN)

ith the 2019 hurricane season upon us, DBPR’s Division of Hotels and Restaurants would like to provide their industry with the following reminders on how to operate safely during an emergency:

A L P H A F O U N D AT I O N S

Longevity of Sunken Concrete Solutions By MIKE FUQUA, PH.D., ON BEHALF OF ALPHA FOUNDATIONS

e’ve enjoyed discussing The Skinny on Sinking Concrete (Winter Edition, page 16) and what to do about it (Spring Edition, page 19). Now, let’s talk about a common question that we get in regard to PolyLevel as a solution for sinking concrete: “How long will it last under the slab?” It only makes sense that this should give people pause; why would you want to invest in a product that offers a temporary fix, but over time only causes bigger issues with bigger price tags? The good news is that, unlike short-term options such as mudjacking, PolyLevel is a solution that will last. An extensive study in 2006 by Argonne National Laboratory in Illinois concluded that the longevity of rigid polyurethane foam (PUF) is more than 1000 years in landfill conditions (a similar representation of the environment PolyLevel resides in under a slab). In specific, it was found that polyurethane foam: »» Did not see degradation of strength under dry or wet thermal aging tests at temperatures as high as 195 degrees Fahrenheit. »» Did not see degradation of strength under dry and wet freezethaw cycle testing.

BEFORE

AFTER

»» Did not show degradation or gas generation when exposed to 1000 years worth of natural radiation dosing by gamma irradiation. »» Did not show biodegradation when exposed to microorganisms, resisting both microbial and fungal attacks. Even better news: since PolyLevel does not degrade under the slab, there is no need to worry about the contamination of soil or groundwater with dangerous compounds. Multiple studies have shown that, over the lifecycle of a buried polyurethane foam, there is no evidence of leaching of any dangerous chemicals that could cause health or environmental problems. What’s more, just because PolyLevel doesn’t degrade under the slab doesn’t mean it’s impossible to dispose of properly. At the end of PolyLevel’s service life, it can be recycled or reused in a variety of ways; ground polyurethane waste can be used as a filler in other materials, while incinerated polyurethane foam can enhance fuel-burning efficiencies of municipal solid waste furnaces. And, because it doesn’t leach chemicals, disposal in landfills is always a viable option as well. So, no need to pause on PolyLevel — it is the best long-term solution for slab lifting. With multiple options for disposal and no environmentally harmful chemical leaching, PolyLevel is the ecologically safe solution that will last (more than one) lifetime. Want more information or to discuss your sunken concrete woes? Contact Eric Sharkey at (850) 509-0540 or esharkey@ alphafoundations.com. ABOUT US: Alpha Foundations is a full-service foundation and concrete repair company established in Tallahassee, Florida. Since 2002, Alpha Foundations has served thousands of customers throughout Florida and Georgia. Visit AlphaFoundations.com to learn more about this award-winning company. FRL A .org

BEFORE

AFTER

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

F I B E R B U I LT

FiberBuilt and Hawks Cay, Partners in Shade

ucky us. Florida has climate challenges that other parts of the country don’t have to deal with. Consider, for example, hurricanes. More specifically, let’s look at Hurricane Irma, which resulted in an estimated $50 billion in structural and economic damage throughout the state. The Keys in particular were hard hit. Still, we’re a hardy lot, and many residents returned, businesses reopened and hotels and restaurants that suffered significant damage have rebuilt or refurbished and continue to welcome guests and patrons. Among FiberBuilt’s customers, Hawks Cay stands out as a property where the pool and lagoon areas were heavily impacted by downed tree limbs and piles of debris. According to Vice President Regional Managing Director Sheldon Suga, “Hawks Cay Resort took the

opportunity to completely renovate the hotel accommodations and common spaces by investing $50 million in post-hurricane repairs. The exteriors received extensive overhaul with landscaping. We added retaining walls to the lagoon and expanded the adults-only pool, surrounding area and dining hideaway and rebranded it Oasis Cay. The pool furniture was completely replaced with new product.” During the renovation process, FiberBuilt found that, just as for new builds, ownership and management have the same concerns when selecting outdoor furnishings: guest comfort, safety, durability and aesthetics. All four of these priorities are checked off by FiberBuilt’s commitment to manufacturing high-quality, long-lasting products that provide the comfort of shade through

fashionable designs and a variety of sizes, shapes, finishes and fabrics. The five-year rib replacement warranty on all shade products that feature FiberBuilt’s fiberglass ribs is evidence of their confidence in the umbrellas they sell to all their customers, even the ones located in the paths of trade winds and steering currents. While FiberBuilt’s umbrellas have been tested to over 50 mph without damage and their instructions remind users that umbrellas must be secured in properly weighted bases, they still recommend protecting your investment by closing your umbrellas during storms or high winds to insure years of problem-free use. As Mr. Suga reports, “Our guests love the shade provided by FiberBuilt’s products. Our crew has found them to be well built and easy to put up and take down quickly.”

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2019

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

THE RAGE E V E B ISSUE

CRAFT BEER FINDER

he Florida Restaurant and Lodging Association and VISIT FLORIDA have teamed up to create the Florida Craft Beverage Finder to help visitors find the perfect spot for a beer, wine or spirits. The Finder helps users search for local craft breweries, wineries or distilleries across every region of the Sunshine State. Want to find a cozy brewery with outdoor seating in the capital city? How about a beachside brewery in Fort Lauderdale with a great selection of wines? Looking for a hidden gem on the Forgotten Coast? Or perhaps you already love a particular distillery in Jacksonville and want to find a similar spot on your next vacation in Tampa. The Craft Beverage Finder can help. It has been finely tuned to match locations across the state precisely with what visitors search for. With the Finder, users can also save their favorites and plot their craft-brew expeditions throughout the state. Start your search at VisitFlorida.com/craft. 26

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

SOUTHERN GLAZER’S

THE RAGE BEVEISSUE

ADULT BEVERAGE INDUSTRY GROWTH IS STRONG BY LIZ HARVEY, Southern Glazer’s Wine and Spirits

PHOTOS BY IPOPBA / ISTOCK / GETTY IMAGES PLUS

t’s an exciting time of change in the adult beverage industry; new spirits and wine segments continue to emerge, while the rise of delivery and diversified on-premise consumption opportunities challenge the industry to meet consumer demands for adult beverages in unique situations. Growth in spirits is outpacing that of both wine and beer in the overall adult beverage world. Premiumization is a clear trend across nearly all spirits classes, both in retail and on-premise locations, as consumers exhibit a growing taste for more upscale product offerings. American whiskey, Irish whiskey and tequila are exhibiting the greatest momentum among the spirit classes, along with Cognac. Bourbon continues as a key driver among American whiskeys, and within the tequila segment, consumers are showing particular interest in premium and ultra-premium Añejo, Reposado and Mezcal offerings. In the wine segment, wine dollar growth is outpacing case volume growth, revealing a

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clear premiumization trend; wine segments over $10/750 milliliter bottle in retail outlets are showing greater health versus more valueoriented wines. Rosé, cabernet sauvignon, sparkling, red blends and sauvignon blanc are the key driving varietals in terms of total dollar contribution and percentage growth within both retail and on-premise locations, with rosé momentum continuing. Imported wines are outperforming domestic growth, largely due to Italian sparkling, French rosé and New Zealand sauvignon blanc gains. In the on-premise segment specifically, operators are facing various challenges. While both on-premise chains and independent operators are showing growth in adult beverage volume, independents are exhibiting a slight edge over chains with regard to dollar growth as they compete for foot traﬃc. With the rise in delivery options, either direct or via a third-party delivery service, some of these occasions may cannibalize an in-restaurant eating occasion that would otherwise include an adult

beverage purchase. Restaurant operators, distributors and delivery services are working together to identify opportunities for legally fulfilling a consumer’s desire to purchase an adult beverage as part of their delivery order. Additionally, consumers now have more options for adult beverage consumption beyond traditional eating and drinking establishments. These might include new “eatertainment” concepts that offer consumer experiences, such as ax throwing, bowling or driving ranges. Experiences are particularly appealing to millennials.

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

THE RAGE BEVEISSUE

FA U

How can you capitalize on this growing market? The following tips might be a good start! 1. INVITE NEW BEER DRINKERS WITH PROMOS AND EVENTS

Many beer drinkers are intrigued by the idea of the craft beers but might feel a bit intimidated to explore and order something that they have never had before and instead might just go for the usual beer they have always had. Create events that allow beer drinkers to explore new flavors. Beer and Bites perhaps? The launch of a new craft beer? 2. ADD BEER COCKTAILS TO YOUR MENU

Cocktails are fun and very friendly to the palate. Cocktails also allow you to play with different flavors that might be easier to approach for some people. 3. MARKET TO BEER LOVERS

LET THE BEER SHINE Understand Beer Consumers to Increase Sales BY JAMES WARD AND STELLA QUINTERO

hile beer consumption across the globe seems to be stagnant or even slightly declining, there are certain markets within the beer industry that appear to be thriving. There is the old saying of consumers “drinking less but drinking better.” Premium beers and craft beers seem to be responsible for this attitude. Offering a different type of product and assuming that customers will order it (no matter the cost) without completely understanding who they are and why they prefer one beer over another will result in wasted resources and little to no financial benefit. Craft breweries are small, independent operations. They produce roughly 6 million barrels of beer a year (or less) and are responsible for roughly 3 percent of annual U.S. sales. That last sentence should tell you that they are the polar opposite of the major breweries in America. The big brewers have been around since almost the country’s inception and have survived prohibition. To think that our craft breweries can topple these behemoths is unrealistic, but they can, and do, carve out a very nice profitable piece of the market. With over 7,000 breweries contributing to U.S. sales in 2018, the next question is “what do these craft beer drinkers look like?” Craft beer drinkers are predominantly male, between the ages of 21-34 and typically earn between $75,000 and $99,000 annually. They drink craft beers weekly. This is a good start, but a survey conducted showed that the above group is less than half of all craft beer drinkers. The remaining percentage consumes craft beers several times a year. The good news is that just under half of the individuals surveyed said they are drinking more craft beer while a third of the craft beer drinkers said they are drinking more in general. 28 SU M M ER

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Some of your customers already love craft beers and know and understand what they are about. Make sure you are also creating opportunities for these beer lovers to visit your restaurant or bar more often. Happy hour could be instead “Craft Beer Hour” some days of the week, or you might just add a special menu for craft beer lovers during happy hour. 4. MAKE IT EASY!

It might be time to take another look at your menu and make sure that you have enough craft beers to please all palates — but the list shouldn’t be so long and complex that it becomes a task to look at it. 5. TAKE IT TO A NEW LEVEL

Place craft beers under a different light by creating beer and food pairings or by pairing local food with local craft beer. This approach will not only open the door to non-traditional beer drinkers but will also enhance the experience altogether. Understanding as much as we can about a new market that is developing within the beer industry and the types of consumers who are interested in purchasing this product, we can make an informed decision and begin to see the benefits of adding more choices to our guests. Just in time for summer fun.

SOURCES: Brewers Association. (2017). FLORIDA CRAFT BEER SALES STATISTICS, 2017. Retrieved from Brewers Association: https://www.brewersassociation.org Florida Brewers Gulid. (2017). Industry Stats. Retrieved from Florida Brewers Giuld: www.floridabrewersguild.org Market Development Committee. (2015, October 5). 6 CHARACTERISTICS OF MILLENNIAL BEER DRINKERS YOU NEED TO KNOW. Retrieved from Brewers Association: https://www.brewersassociation.org/tag/insider/

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

AGE RESTRICTED PRODUCT RETAILERS & VENUES The challenge: Prevent alcohol and tobacco sales to minors As the young man steps up to the counter with a six-pack in his hands, the clerk assesses his age and asks for ID. The young man hands over his driver license and the clerk gives it a quick look, checks the date of birth, sees he is of legal drinking age, hands the license back and rings-up the purchase. The problem is, the ID is a fake. Or, even worse, the clerk did the math incorrectly and sold to a minor. Government agencies across the U.S. are increasingly making it the responsibility of the alcoholic beverage or tobacco products seller to ensure that every buyer is of legal age. The consequences of non-compliance are increasing, too. Fines, loss of liquor license, financial liability and potentially, criminal charges can be the result of selling to a minor. Age ID® makes compliance easier.

The solution: Instant ID authentication Age ID® reduces the risks that come with selling alcoholic beverages, tobacco and marijuana by authenticating identification documents, like driver’s licenses, using either a mobile device, or integrated into existing point-of-sale systems. With Age ID®, the clerk simply scans the buyer’s ID barcode, and instantly knows if the ID is authentic and that the person is of legal age to buy age-restricted products. The authentication data includes highlighted fields in red, yellow and green, so the clerk is clearly alerted as to whether or not they should complete the sale. Age ID® can even notify sellers if the same ID is being re-used within a preset amount of time, and to prevent repeated purchase attempts by minors, fake IDs can be reported with a single tap on the screen.

Contact John Shermetaro today for a free consultation at (850) 559-7499 or email at jshermetaro@frla.org

® ™

Reduces risks from underage sales Eliminates errors associated with manual age checks by automatically verifying that a buyer is of legal age and that an ID is authentic, reducing the risk of fines, loss of liquor license or criminal charges. Makes it possible to report fake IDs with a tap on the screen.

Ensures regulatory compliance Includes regulatory-compliant audit capabilities for capturing valuable data such as a buyer’s age and time of entry. Also enables export of historical data where permitted by law.

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Accurate and up-to-date data Patented ID verification technology authenticates more than 250 unique DMV ID barcode formats for all 50 U.S. states, every Canadian province, Mexican states as well as State Justice Information Systems and the National Crime Information Center (NCIC) databases.

Extra features enhance value Notifications alert sellers if the same ID is used within a set amount of time, and allow sellers to create VIP, banned or custom groups that notify clerksawhen group members are making purchase. are making a purchase. .

Township — a hot Tallahassee nightspot – uses Age ID to identify fake IDs.

AllerTrain is the nation’s #1 food allergy training Designed to ensure full compliance with the Florida Responsible Vendor Act • Consideration in lessening

trainers available to teach it live on location. • AllerTrain for managers – 5 Year • AllerTrain Lite for Employees – 5 Year

the alcoholic beverage license for certain violations • event of an alcohol related civil lawsuit • Educated staff who sell and serve alcohol responsibly resulting in fewer underage alcohol sales and a reduction in DUI fatalities

DBPR’s contracted program Gives your staff essential food safety knowledge to meet Florida food employee training requirements • DBPR Contracted Provider • Online Database Tracking • • Employee Wallet Card • Valid for 3 Years

• DBPR/CFP Approved • • Manager Wallet Card • Valid for 5 Years

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.

RCS offers a unique proven approach to staff and effectiveness. Workshops are customized to the industry and staff. Workshops include: • • • • • • • • • • •

Communication Skills Customer Service Stress Management Personal Productivity Effective Teamwork Leadership Skills Time Management Business Writing Goal Setting And many more…

Senior Vice President, FRLA Education & Training and former Director, Division of Hotels & Restaurants geoff@frla.org 850.879.2581

Regional Sales Manager Miami-Dade County 850.566.9928 lmoreno@frla.org

Regional Manager Northeast Florida 850.559.7499 jshermetaro@frla.org

Regional Training Manager Broward County 954.709-0804 rbarrera@frla.org

Regional Training Manager Broward/Palm Beach Counties 954.579.5399 pmadamba@frla.org

850.224.2250 lsumner@frla.org

Regional Training Manager Space Coast 407.683.1205 jpittman@frla.org

Regional Manager Central Florida 407.731.2268 lthomas@frla.org

Regional Manager South Orlando 203.721.5421 jdonnelly@frla.org

850.224.2250 jpate@frla.org

Regional Sales Manager Suncoast and Orlando 941.773.0519 emaxham@frla.org

Regional Training Manager Miami-Dade County 305.299.7963 rchacon@frla.org

Regional Manager East Central Florida 407.716.7348 jkianvar@frla.org

850.224.2250 vnesmith@frla.org

Director of Operations 850.528.7099 ccrump@FRLA.org

Senior Corporate Trainer 352.250.2130 vkonters@frla.org

Regional Training Manager Tampa Bay 941.773.3095 jmaxham@frla.org

Regional Manager Florida Panhandle 850.933.3764 cmook@frla.org

Regional Traning Manager Miami-Dade County 786.975.3348 lbatista@frla.org

Regional Manager Northwest Florida 850.380.8839 ahackle@frla.org

Regional Sales Manager Southeast Florida 954.448.4687 sdespreaux@frla.orgs

Regional Manager Key West 407.375.3705 eheffernan@frla.org

Licensing & Regulatory Coordinator 850.933.9958 malford@frla.org

Regional Manager Nature Coast/Pinellas 352.213.2322 rcurcio@frla.org

Regional Training Manager Palm Beach County 561.427.4738 sdick@frla.org

Regional Manager Southwest Florida 239.287.3441 klivingston@frla.org

800.537.9863 www.rcstraining.com

THE RAGE BEVEISSUE

COCA-COLA

10 YEARS STRONG Coca-Cola’s Venturing & Emerging Brands Team Takes on New Territory BY COCA-COLA JOURNEY STAFF

ringing a new product to market is challenging, risky and requires significant time and investment. Product breakthroughs often come from entrepreneurs — small, nimble teams with a different way of thinking and quick ways of adapting. In the mid 2000s, The Coca-Cola Company realized that most of the disruptive growth in non-alcoholic beverages was coming from small- to mid-size companies. That helped lead to the idea to create a new unit in Coca-Cola North America (CCNA), solely focused on identifying and nurturing innovative new brands. They would have the ability to move quickly, failing fast when necessary. In 2007, the Venturing & Emerging Brands (VEB) team was born. “A third of industry growth every five years was being generated from the creation of things like energy drinks, enhanced waters, protein drinks — we were in many of these emerging categories, but we wanted to focus on ways to get in even earlier,” said Matthew Mitchell, vice president of investments and ventures for VEB. This required a new approach to innovation. “CCNA was coming up with some really good and exciting ideas, and we had a lot of great innovations in our pipeline between 2001 and 2007,” said Mitchell, who has been with VEB for 10 years and Coca-Cola for 22. The challenge was that the company didn’t always have the right models to win in a fastchanging marketplace. “We used our traditional distribution and production methodologies, but disruptive ideas required a different model,” Mitchell said. Today, VEB wears four different hats. First, VEB focuses on the future, identifying longer-term consumer opportunities. Then, they put on a venture capital hat, which means deciding where to make investments. Third, VEB acts as an incubator, bringing brands to market — or to a wider market. Finally, in the integrator role, VEB aims to 34 SU M M ER

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“graduate” successful brands out of VEB into Coca-Cola’s larger portfolio.

A FORMULA THAT WORKED In the 10 years since VEB launched, the unit has either built or invested in 42 brands. “The model worked, but it took a lot of vision and a lot of commitment from senior management,” Mitchell said. Honest Tea is one of the top success stories. VEB recognized that health and wellness was a growing trend and understood that consumers were looking for drinks that would align with healthier lifestyles. With Coca-Cola’s help, the brand has expanded to more than 100,000 locations in the United States and debuted in Great Britain in 2016. Some products like tea seem like a natural extension for the Coca-Cola portfolio. The company has also used VEB to diversify new categories. The company’s joint venture with Select Milk Producers is an example. The JV’s brands include the fast-growing Fairlife brand. “Ten years ago, no one would have believed that Coca-Cola would compete in the dairy business,” Mitchell said. “Now, we’re looking at a brand that has millions of dollars in revenue.”

THE FUTURE OF INNOVATION For Mitchell and the rest of the VEB team, the search for the next big hit is driven by consumer demand. “We have identified a sweet spot where we merge consumer macro trends with entrepreneurial work at the micro level,” said Mitchell. “And in our minds, when macro and micro collide, that is how disruption occurs.” So what’s on the horizon for VEB and Coca-Cola? Many emerging beverages are considered functional — for example, Suja Juice, in which VEB has a minority investment. The cold-pressed juice is filled with nutrients from fruit and vegetables. Even after 10 years of work, the need for VEB is greater than ever. The number of beverage trademarks in the market has doubled since VEB launched, leading to more competition and more innovation. Technology is also starting to permeate the ways that people buy consumer packaged goods. The growth of e-commerce and other alternative channels like specialty gourmet means that brands are being built in different ways than ever before. “The VEB team has changed enormously over the last 10 years, and we’ll need to keep changing in the years ahead,” Mitchell said. “The marketplace is incredibly dynamic. It makes this journey challenging and exciting every day.” F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

THE RAGE BEVEISSUE

CRAFT BEER

CRAFT: THE NEW DOMESTIC BEER BY CHARLES FRIZZELL

t wasn’t too long ago, there might only be a few choices for beer on tap, and they would have all been considered a domestic beer, or light lager, brewed by the usual suspects. Nowadays, you can walk into many establishments, and there may be an overwhelming choice of beers to choose from, with some possibly being brewed by a local brewery just down the street. The entire landscape of beer in America has changed over the past decade, and it’s not just benefitting the consumer, it’s also creating added benefits for the bottom line of those who have embraced the new craft beer culture. The most important benefit to consider is profit. There is a much larger potential for increased profit margins by having a craft beer selection. Take one of the most popular craft beer styles today, the IPA, compared to a domestic light lager. If you charge $5 for a domestic lager and $7 for an IPA, the potential for profit is 1.5 times greater with the craft offering even with its increased cost. You may be worried about sticker shock on the menu, but I can assure you, craft beer lovers and those who seek out local offerings are willing to spend more for the increased quality of the product as well as the experience of indulging in a local offering. The second thing I believe craft beer brings to the table is a way to increase guest satisfaction while at the same time improving guest check averages. Simply having craft beer available to the consumer is not going to show immediate returns. Educating your 36 SU M M ER

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staff to be knowledgeable about craft beer is going to give them the tools they need to help the guest order what they are looking for — or help them find what they might not know they are looking for all while giving your service staff the tools they need to upsell the guest on a higher-ticket item. There are programs out there such as the Cicerone program that provide education and qualifications for beer knowledge, much like a sommelier is trained in wine. Other options include reaching out to your local craft beer distributor or local craft brewery and asking them them to assist with a training program. Or check with your staff, you might already have someone on the payroll that is passionate about craft beer. With the changing landscape of beer in America, the new domestics are the beers being produced by one of the many craft breweries springing up all across the nation, owned and operated by those living in those community. What we once knew as domestic beer is now owned by large conglomerates based in foreign countries. With that being said, I encourage you to support craft beer, as you will also be supporting your community.

Charles Frizzell is the head brewer and managing partner of Broken Strings Brewery, which opened in 2016 and is located at 1012 W. Church St. in Orlando.

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

TOP TRENDS

THE RAGE BEVEISSUE

BEVERAGE TOP TRENDS ALCOHOLIC BEVERAGES* 1. Craft/artisan locally produced spirits 2. Onsite barrel-aged drinks

PHOTOS BY MINDSTYLE / ISTOCK / GETTY IMAGES PLUS

3. Culinary cocktails (e.g. savory, fresh ingredients, herb-infused)

NON-ALCOHOLIC BEVERAGES* 1. Cannabis/CBD infused drinks 2. Gazoz (non-alcoholic spritzer from Israel) 3. Craft/house-roasted coffee

4. Locally produced spirits, wine and beer

4. Nitrogen/cold-brew coffee

5. Rosé cider

*Source: National Restaurant Association. What’s Hot 2019 Culinary Forecast.

Inspiration. Creativity. Passion. flrestaurantandlodgingshow.com

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Statistical Trends May Shape the Industry’s Future BY TONY GLOVER AND JADA ROULHAC

f you are an operator considering expanding your footprint, you spend plenty of time considering key demand generators, regional economic conditions, existing supply and other sitespecific factors before moving forward. At this moment in Florida, however, there are some broader trends that may help us understand where the restaurant and lodging industries are heading. According to the U.S. Census Bureau, Florida has been the fastest growing state since 20101. At press time, Florida’s annual

private-sector job growth rate of 2.7 percent outpaced the national rate2, with the leisure and hospitality segment alone contributing 25,600 new jobs over the 12-month period. The Division of Hotels and Restaurants, the state’s primary hospitality industry regulator, recently published a report3 showing a corresponding explosion in the number of licensed businesses. The number of public lodging and food service license accounts is at an all-time high, growing by more than 30,000 over the past 20 fiscal years. Over just the past five years, more than 5,000 food

service accounts and 6,000 lodging accounts were added to the state’s database. So, we know that our growth has already driven activity in the hospitality space, but what can data tell us about the future? For starters, Florida’s population is projected to grow by another 3 million people by 20294. A third of that growth may come by the end of 20215. Barring an intervening event, competition will likely continue to increase. According to the available projections, the pool of potential customers will grow as well. Buckle up. It could be a wild ride. Tony Glover is the founder of Glover Law, a firm that advises hospitality operators on issues related to state licenses, administrative complaints and alcoholic beverage sales. Jada Roulhac is a non-attorney consultant to the firm.

SOURCES: 1

Ed Dean, Florida the Top State in Population Growth Since 2010 Thanks To Low Taxes, Florida Daily (Jan. 7, 2019), https://www.floridadaily.com/florida-the-top-state-in-population growth-since-2010-thanks-to-low-taxes/ 2

Scott Powers, Florida jobless rate ticks up to 3.4 percent as Florida adds 10,900 jobs in January, FLAPOL: Apolitical (Mar. 11, 2019), https://floridapolitics.com/archives/290602-florida-joblessrate-ticks-up-to-3-4-percent-as-florida-adds-10900-jobs-in-january

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Fla. Dep’t of Bus. Prof ’l Regulation, Division of Hotels & Restaurants Annual Report 2017-18 (Sep. 12, 2018) http://www.myfloridalicense.com/dbpr/hr/reports/annualreports/documents/ ar2017_18.pdf 4

Fla. Demographic Estimating Conference, Florida Population and Components of Change 1-2 (Feb. 6, 2019), http://edr.state.fl.us/Content/conferences/population/ComponentsofChange.pdf 5

Id.

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DATAPOINT

C O C K TA I L R E C I P E S

THE RAGE BEVEISSUE

COCKTAIL RECIPES COURTESY OF SEMINOLE HARD ROCK HOTEL AND CASINO TAMPA

Chiki Tiki INGREDIENTS • 2 oz. Spiced Rum • 1.5 Falernum • 0.5 oz. Fragoli • 0.5 oz. Lime Juice • 2 oz. Pineapple Juice • Garnish: Dehydrated Blood Orange and Mint Sprig

Prickly Pear Caipirinha INGREDIENTS • 2 oz. Cachacha • 2 oz. Prickly Pear Nectar • 1 oz. SS • 4 Lime Wedges Muddle limes, add ingredients, shake and strain over fresh ice.

Shake all ingredients, pour over fresh ice.

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Y O U N G O P E R AT O R S

JoJo Holstein

Favorite social media outlet? Facebook. It’s really the only social media outlet other than Snapchat that I frequent.

CO-GENERAL MANAGER, COCONUTS ON THE BEACH

Favorite type of restaurant? Any good seafood or steak restaurant can always whet my appetite. Describe the culture of your business in 20 words or less: Recreation. The need to do something for recreation is an essential element of the human biology and psychology. And I always strive to make it count! Favorite workout? Cardio. Best overall exercise for folks whose time is limited. What podcast are you listening to? Nothing right now. Where are you going on your next vacation? Miami … for a friend’s bachelorette party. I am the “Man of Honor.” Favorite app? Amazon. Great shopping! Cause you believe in? Equal Rights. The concept that EVERY person is to be treated equally by the law, regardless of their sex, color, politics and socio or economic differences.

oseph (JoJo) Holstein is a longtime resident of Brevard County and, for the past 14 years, co-General Manager of Coconuts On The Beach, one of the area’s most loved restaurants and a tourist destination in Cocoa Beach. He has received a lot of recognition for his service to the community, organizations throughout Cocoa Beach, and surrounding areas along the Space Coast. His philanthropic efforts through Coconuts On The Beach have benefited not only the local police and fire departments but also charitable organizations such as the Special Olympics of Brevard County and Shop with a Cop, a Brevard County Sheriffs’ Program. He is now eagerly anticipating the opening of his very own restaurant with two other partners, Wes Murray and Mike Trobagi. The new restaurant is appropriately named Rec225 and will be located in Cocoa Village at 225 King St. The focus and soul of the upcoming restaurant is recreation and fun. 40 SU M M ER

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If you are planning a dinner, who would you invite to represent Florida’s hospitality industry? Probably Darby Miller, the Director of the Convention and Visitors Bureau at Cocoa Beach Regional Chamber of Commerce. This woman eats, sleeps, and breathes hospitality, and I think she would have a lot to offer while breaking bread. How did you get into the hospitality industry? My family has always been in hospitality. My aunt, Sandy, worked as a server and later managed the Golden Nugget restaurant in Chicago. I started at a restaurant called Luke’s in the northwest suburbs of Chicago as a dishwasher and was eager to learn and grow. They started my work with food by having me make fresh cheese sticks, which turned out to be all the rage, and that’s when the bug hit. F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

FOOD TRENDS

Is Plant Forward the Way Forward? By KATHY TAKEMURA, PARTNER, TOURNANT, INC.

ith the amount of money and attention being invested in plant-based foods, it’s easy to get caught up in the wave of excitement. From oat milk to cauliflower crust, plant-based foods have blossomed into a $3.3 billion industry. Meanwhile, food service operators are re-examining menus, foraging for solutions and launching new concepts to capitalize on rising consumer interest in plant-based alternatives. Take Burger King, who announced this year it would run a 59-store test of the Impossible Burger, a soy protein-based burger being embraced by independent chefs and chains alike. By offering a meatless option, Burger King provides current customers more choice, perhaps inspiring them to come in more often while attracting new consumers who would not otherwise consider the chain. In determining whether plants have a bigger role to play on menus, it’s important for chefs and operators to consider more than just the bump or buzz that may come from featuring products like the Impossible Burger or other meat “analogs.” An intimate understanding of the consumer — their specific needs, interests and expectations of the restaurant and/or brand — should drive the vision or food philosophy for the overall concept as well as the menu strategy. And if done right, cultivating a plant-forward menu will not require buzzwords like “plantbased, “vegetarian” or “vegan,” but rather resonate with guests on a more lasting and meaningful level that comes across as authentic and not forced. As one of the primary drivers of consumer interest in plant-based foods, “better health” can manifest itself in as many ways across the menu and across dayparts as there are guests, including allergen-free, high-protein, low-carb and everything in between. At minimum, incorporating plant-forward menu items can help create a positive health halo. And, if guests are actively making food choices based on diet or health, cultivating a plant-forward menu that incorporates an FRL A .org

Kimchi Dumplings / Althea / Chicago

array of vegetables, fruits, grains, legumes and even dairy alternatives enables the flexibility and customization necessary to serve this health-conscious crowd. Separate from better health, some consumers, particularly those from younger generations, seek out and extend loyalty to plant-forward restaurants whose values align with theirs — issues like sustainability and animal welfare. In some instances, animal protein still has a home on the menu but serves more as an ingredient and comes from more sustainable, animal-friendly sources. In any case, a plantforward menu can facilitate transparency and create an opportunity for greater engagement with guests by sharing the restaurant’s food

philosophy, including the sources and stories behind its products and menu. In the end, the most critical ingredient to a successful plant-forward menu that appeals to all guests is TASTE. Whether plants are the primary focus or have a supporting role on the menu, they enable chefs to express their creativity and innovate with new flavor combinations that appeal to consumer’s desire for culinary adventure. While it may take some convincing to bring some guests along, leveraging the abundance of unique and flavorful plants available today can create an exciting and compelling point of differentiation to keep current and new guests coming back for more.

Looking to lean plant-forward? L.A.-based chef Matthew Kenney has been serving up flavorful and inspirational plant-based dishes in his restaurants around the world, delivering eye and appetite appeal to omnivores and vegans alike. F LO R I DA R ESTAU R A N T & LO D G I N G

H O S P I TA L I T Y W O R K F O R C E

eneration Z has arrived — and it’s causing shifts in the workplace. Classified as those born between 1996 and 2010, members of Generation Z are estimated to make up one-third of the workforce by 2020. This age group is digitally savvy and used to utilizing technology in almost every facet of their lives. Their workplace communication preferences, however, are a different story. According to a live poll conducted during a presentation by Millennial and Gen Z expert Ryan Jenkins, 72 percent of Gen Z workers prefer face-to-face communication at work, while 11 percent prefer texts and 9 percent prefer email. Another study found that Gen Z respondents were more likely than technology-obsessed Millennials to value face-to-face communication, with an emphasis on effectiveness over convenience. “These professionals likely seek connectedness and context because they thrive on genuine relationships, especially with authority figures,” Bruce Tulgan, founder of RainmakerThinking, told staffing firm Robert Half for a Gen Z report. A study by The Center for Generational Kinetics found that 60 percent of Gen Z members prefer multiple check-ins with the boss 42 SU M M ER

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By ANGELA CAMPIERE

during the week, and 40 percent of those workers would prefer that those check-ins to happen at least daily. If these check-ins and interactions don’t happen regularly, a Gen Z worker is likely to think that they’ve done something wrong, according to the study. Managers can “deliver feedback to [Generation Z] straightforward, to the point, no sugarcoating. That’s what they’re going to want,” David Stillman, author of the book Gen Z @ Work told LinkedIn. One trait associated with Generation Z, also known as Gen Edge, could lead to a shift in the boss/employee relationship: They tend to blur the line between work and life outside of work. “They want buddies and friends, which goes against everything you’re taught in management class,” Heather Watson, behavioral designer at The Center for Generational Kinetics, told CNBC. “They want to be socially connected with everyone. They want to be socially connected with their boss as well.” Meanwhile, managing millennials poses its own challenges. Check out what UpCode Academy’s Alan Seng says about motivating young creative teams. Reprinted with permission of PCMA, (c) 2019, pcma.org. F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

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How Gen Z Communicates at Work

Simple Technology and Tools We offer an array of e-business tools—from online ordering and payment to inventory and recipe management—developed to make running your operation easier. Which means you can spend less time managing your orders, and get back to what’s important to you.

Children of Restaurant Employees

Granting support to children and families of food and beverage service employees navigating life-altering circumstances.

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Connect with us at gfs.com

F L O R I D A R E S TA U R A N T & L O D G I N G A S S O C I AT I O N HOSPITALITY STARS OF THE INDUSTRY CELEBRATION AT T H E 2 0 1 9 T R A D E S H O W

Save The Date SEPTEMBER 15, 2019 HYATT REGENCY ORLANDO

6:00 PM Welcome Reception 7:00 PM Installation and Awards Dinner Cocktail Attire Ticket Price: $150

Sponsorships Available, please contact Sally Davis at sdavis@frla.org or 850-224-2250 ext. 258

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HUMAN TRAFFICKING FRLA’s course will help you and your staff: • Recognize the signs of human trafficking • Learn best practices to protect victims and businesses • Promote anti-trafficking awareness

Order online at StopHumanTraffickingFL.com | Call today 888-524-2118

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GIVING BACK

CORE is There to Support Your Restaurant Team Members in Need CORE

(Children of Restaurant Employees) is a national nonprofit organization that grants support to children of food and beverage service employees navigating life-altering circumstances. When parents who are working in this industry face major obstacles, CORE is there to help bridge the gap between lost wages and having everyday needs met for their families. This support is often critical for the well-being of the family, especially for the children in the home. In December, Greg was shocked to learn that his fiancé, Marni, was unexpectedly in premature labor. After their baby girl was born, she was admitted to their local NICU in St. Petersburg, Florida. Though mommy and baby were both doing well considering the early arrival, their daughter was not ready to go home for two more months as she needed to grow, get stronger and be monitored closely for nutritional needs. This circumstance left Greg unable to work his regular schedule as a server for weeks as he cared for his recovering fiancé and preemie daughter. The limited hours that Greg was able to work during this time left the family in deep financial need as bills began piling up rapidly. Luckily for Greg and Marni, a friend of the couple knew about CORE and nominated them for support. CORE supported the family by paying for rent, utilities, a car payment and also sent a gift card for the new parents to purchase much-needed baby items for their daughter. Greg and Marni were very grateful for the support from CORE. As Greg said, “With all the health issues she had at birth, CORE made things so much easier for us with our surprise baby. Could never begin to thank you guys enough. … You literally saved us.” CORE is honored to assist the hard-working members of the food and beverage service industry when difficult times arise. Through the generosity of sponsors and supporters around the country, CORE is changing lives by giving these families the hand they truly need and deserve when they need it most. If you or someone you know is in the food and beverage service industry while navigating a life-altering circumstance, please visit COREgives.org to apply or nominate a family for support. Interested in getting involved? Please email info@COREgives.org today.

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H O S P I TA L I T Y H A P P E N I N G S

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. Forest Hill High School from Palm Beach County won overall first place at the HTMP competition. Pictured here are Christian Rodriguez, Jose Addly Joseph, Emily Loomis and Kevin Roche. 2. Chef and RCS employee Steve Dick volunteering as “Bac Man” at the Partnership for Food Safety Education Annual Conference in Orlando. 3. The Florida Inns Chapter recently held a meeting at the Grandview Inn in Mount Dora. 4. The Suncoast Legislative Breakfast was well attended and informative. 5. Bharat Patel, John Horne, Representative Robinson, Representative Newton, Senator Gruters, Representative Gregory and Dannette Lynch were together at the Suncoast Legislative Breakfast. 6. TrueCore Behavioral Solutions Team attended a recent Human Traffickng Training Program hosted by FRLA Regional Director Dannette Lynch. 46

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ADVERTORIAL

Pay Your Landlord Less Rent Use these lease renewal strategies and tactics By DALE WILLERTON, THE LEASE COACH

he Lease Coach Consultants have negotiated thousands of leases for restaurant tenants, hundreds of them in Florida from our office in Orlando. Knowledge is only the beginning of power; it takes experience to really get great deals. Here are eight strategies and tactics used by The Lease Coach for lowering the rent you pay your landlord for restaurant space: Talk with other tenants in the building.

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Before getting into lease renewal negotiations with your landlord talk to your neighbors. The Lease Coach gathers a lot of great intel from other tenants who will often tell us whether they plan to stay or move, if their rent just went up or how the landlord handled their renewal. Remember, the landlord knows what every tenant in the building is paying for rent — you need to equip yourself. Shop Around. Even if you don’t plan to

move, it pays to shop around. The Lease Coach makes your landlord earn or re-earn your renewal tenancy by getting proposals from other properties. Don’t hand your renewal over to your landlord on a silver platter — we make them bid to keep you. After all, it’s expensive for the landlord to replace a tenant and often more cost effective to keep you, even at a rent reduction. Let the landlord make the first offer.

It’s much easier to negotiate when you see the business terms on paper. We let the FRL A .org

landlord rep make the first renewal proposal so we are in a position to counter offer. If you make the first proposal, it looks like you are pursuing the landlord — we want the landlord to purse the tenant (after all, you are their customer). Flinch. No matter what rental rate you’re

offered, flinch a little. Act surprised that the rent is so high. Frequently, the landlord’s first offer is made to test you, to see exactly how you react. If you look visibly relieved or even pleasantly surprised by how reasonable the rental rate is you can be sure it won’t come down. Ask for justification. Question the landlord,

why do they need a rent increase? Introduce some of the intel you have gathered. Use your other proposals against the landlord. Rarely are all tenants paying the same rent per square foot. If the landlord says they can’t lower your rent, The Lease Coach makes them own that statement “can’t or won’t?” Wait to counter-offer. When you

receive the leasing agent’s first lease renewal proposal, don’t counter-offer right away, deliberately pause. At The Lease Coach, some of our success comes partially from slowing down the deal making process — not speeding it up.

you rarely does the landlord give their best deal while you are sitting at the negotiating table. Walking away without burning the bridge is an effective tactic. Don’t just focus on the rent. The Lease

Coach just finished negotiating a lease renewal rent reduction for a restaurant tenant, plus we got the tenant four months of free rent to help with cosmetic renovations and a new grease trap. Frequently we can get a renewal tenant an allowance as well, plus their deposit back and removal of personal guarantees. It’s all negotiable. Dale Willerton is The Lease Coach — and has been a Professional Lease Consultant for 26 years exclusively working for tenants and taking no commission from landlords. The Lease Coach is a member of the FRLA and speaks at local restaurant shows. Dale is author of Negotiating Commercial Leases & Renewals FOR DUMMIES. (Wiley, 2013). Got a leasing question? Need help with your new lease or renewal? Want a complimentary consult or free book signed by the author? Call 1-800-738-9202, ext. 1 or email DaleWillerton@TheLeaseCoach.com or visit TheLeaseCoach.com.

Walk away from the negotiating table.

I used to work for landlords, and I can tell F LO R I DA R ESTAU R A N T & LO D G I N G

A LA CARTE

Dover Featured by NRA for Women’s History Month FRLA President and CEO Carol Dover was recently featured by the National Restaurant Association in honor of Women’s History Month. Dover was noted as playing a role in the future of the industry. Here are answers to some of the questions she was asked as part of the feature:

Who was your most important industry mentor and why?

Bob Leonard hired me for this job and taught me so much about what our members expect from us.

What was your first job in the restaurant and hospitality industry?

My first job was as a front desk clerk.

What advice would you give to the next generation of women seeking successful careers in our industry?

Stay true to who you are, and never compromise your integrity.

AAHOA Celebrates 30 Years The Asian American Hotel Owners Association (AAHOA) recently celebrated 30 years of industry leadership. It began as a small group of Asian American hotel owners, and it is now the largest hotel association in the world. Congratulations!

FRLA Member of the Month Dannette Lynch Dannette Lynch, Director of Membership and Regional Director for the Hillsborough, Pinellas, Polk, Pasco, Space Coast and Suncoast Chapters was recently named as the Tampa Bay Beaches Chamber of Commerce Tourism Person of the Year. Congratulations Dannette! We are so proud of you!

Do you know someone you think should be our next FRLA Member of the Month? We want to hear! Email media@frla.org to nominate someone today! An exemplary member should exhibit the following qualities: » Actively engaged with FRLA » Actively engaged in the community » A good representation of the hospitality industry as a whole » Must be a hotelier or restaurateur

Hilton Named No. 1 To Work For in U.S.; FRLA Board Member Wins GM of the Year Fortune Magazine recently announced that Hilton was named as the Best Company To Work For In America. In addition, Hilton is celebrating its 100th year. What a way to celebrate! In other news, FRLA Munroe Chapter Board Member John Trovato, Managing Director of Casa Marina and The Reach, was named GM of the Year across the entire Hilton Americas portfolio. Congratulations John and Hilton!

Cheers to 25 Years! Infinite Energy recently acknowledged their 25th anniversary with a celebratory luncheon in Gainesville for employees and special guests. Congratulations Infinite! We appreciate your service to the hospitality industry and for being a longtime FRLA sponsor.

In Passing

June Singer June Singer, 89, recently succumbed to pancreatic cancer. A longtime resident of Southwest Florida, she and her husband Ray were past presidents of the Florida Restaurant & Lodging Association and were active members for years. June and Ray founded the “Taste of Collier” and provided support to this event for more than 30 years. June is survived by her husband, four children, four grandchildren and three great grandchildren. We will miss you June. 48

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Michael V. Harrell Michael V. Harrell, founder of Vista Host, recently passed away in Austin, Texas. Harrell was an industry giant who not only was affiliated with that company but also served in many capacities as President of the International Association of Holiday Inns and as a member of the Hilton Advisory Board for Hampton Inn. He received the 2012 Lifetime Achievement Award from Hilton Worldwide. F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

MOVERS AND SHAKERS

Olivia Hoblit Chamber Nomination and New Position FRLA Lodging Board Member Olivia Hoblit was recently nominated by the Amelia Island/Fernandina Beach Chamber of Commerce as their 2018 Business Leader of the Year. In 2018, Hoblit was nominated in conjunction with her position at Seaside Amelia Inn. Since that time, she’s joined the Ritz-Carlton Amelia Island as the Assistant Rooms Executive. Congrats, Olivia!

Duffy’s Takes Home 8 “Best of Palm Beach County” Awards

Dover Honored by BMI and Songwriters For Support Songwriter festivals play a role in FRLA’s instate tourism marketing strategy, and FRLA President and CEO Carol Dover strongly believes events and festivals encourage Floridians to travel the state, staying in hotels, dining in restaurants and spending dollars in local economies. For more than 20 years, Dover has supported songwriters and songwriter festivals as a means to increase tourism to local economies. Earlier this year, the legendary Bluebird Café in Nashville was the site of a tribute to a Dover by BMI

and some appreciative songwriters for her commitment to their industry. Nashville Songwriter Hall of Fame inductee Aaron Barker and his wife Theresa organized the event, and it featured Warner Brothers recording artist Charlie Worsham, iconic artist/songwriter Bruce Channel and country hitmakers Tim James, Dylan Altman, Bridgette Tatum and Earl Bud Lee. As part of the tribute, Dover was given a gold record, just like awardwinning songwriters have won throughout the years.

Top Awards include Best Burger, Best Wings and Best All-Around Restaurant Duffy’s Sports Grill was recently recognized as the winner of eight categories in the Palm Beach Post’s “2019 Best of Palm Beach County” awards. Several members of the Duffy’s team and family were on hand to accept the awards at the Best of Palm Beach County Awards Gala at the Palm Beach County Convention Center earlier this year. Awards included: »» Best All-Around Restaurant »» Best Burger »» Best Business Lunch »» Best Chicken Wings »» Best Dinner Under $10 »» Best Early Bird Dinner »» Best Happy Hour »» Best Sports Bar Way to go Duffy’s!

Central Florida Programs Receive $75,000 Grant through AHLA and AHLEF in Partnership with FRLA Congratulations to two great Central Florida programs, the Second Harvest Food Bank of Central Florida and the Orlando After-School All-Stars, for receiving a $75,000 grant from the American Hotel and Lodging Association (AHLA) and the American Hotel and Lodging Educational Foundation (AHLEF) to assist in recruiting individuals to join the hotel industry. This announcement is in partnership with FRLA. As a result of the AHLEF’s grant commitment, the Orlando After-School All-Stars will expand the Opportunity Jobs Academy (OJA) program to at least two additional high schools in Central Florida. The grant commitment will also fund a program offered by the Second Harvest Food Bank of Central Florida hosting culinary-focused trainings for job seekers. This event was associated with the AHLA’s Hospitality is Working campaign, a national awareness effort to showcase career advancement opportunities, community commitment and the economic importance of hotel and lodging businesses to every city and state across America. FRL A .org

Jennifer Vasbinder Jennifer Vasbinder, the Public Relations Intern for the Florida Restaurant and Lodging Association, won an Image Award from the Florida Public Relations Association (FPRA) Capital Chapter. She won the Student Projects in Public Relations: News Releases award for her PR efforts on FRLA’s Palm Beach E.A.T.S. chapter event. Jennifer crafted, wrote and pitched a press release for this fundraising event to local media contacts. Through her pitching efforts, she earned three media hits and drove traffic to the FRLA website. Jennifer is a current senior at Florida State University and is majoring in public relations. She has been interning with FRLA since September 2018. F LO R I DA R ESTAU R A N T & LO D G I N G

T O U R I S M D AY

Tourism Day 2019

early 600 industry partners gathered in Tallahassee during the 2019 Legislative Session to hear from key officials about the importance of tourism to Florida. Senate President Bill Galvano, Senator Joe Gruters and Representative Mel Ponder spoke about important contributions tourism has made to the state. We also heard from some of our partners about legislative issues important to the industry. In the afternoon, Tourism Day participants attended meetings at the Florida Capitol with legislators and other stakeholders. The day concluded with a block party on Adams Street, complete with street vendors and home cooking by the Florida Cattlemenâ&#x20AC;&#x2122;s Association. Thank you to everyone who attended, sponsored and played a role in the event.

1. South Florida FRLA representatives spent the day talking about issues important to the industry and the region. 2. FRLA Palm Beach reps met with Senator Gayle Harrell (center), Jennifer Berthiaume, Rebecca DeLaRosa, Palm Beach County, Bill Horn, PGA National, Roger Amidon, Palm Beach Marriott Singer Island, Glenn Jorgensen, Palm Beach Film, FRLA Regional Director Jodi Cross. 3. The annual Tourism Day photo for FRLA Hillsborough and Pinellas Chapters. 4. Critical meetings were held with the Legislature during 2019 Tourism Day. 50â&#x20AC;&#x201A; SU M M ER

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CITY

July

Aug

Sept

Oct

E D U C AT I O N A N D T R A I N I N G

LOCATION

ALTAMONTE SPRINGS

Hampton Inn

BOCA RATON

Hilton Garden Inn

DAYTONA BEACH

The Shores Resort & Spa

FORT LAUDERDALE

Hyatt Place

FORT MYERS

Hilton Garden Inn

FORT PIERCE

UF Research & Education Center

FORT WALTON

Wyndham Garden

GAINESVILLE

Best Western Gateway Grand

ISLAMORADA

Islander Resort

JACKSONVILLE

Lexington Jacksonville Riverwalk

JACKSONVILLE BEACH

Four Points by Sheraton

KEY WEST

DoubleTree Grand Key Resort

KISSIMMEE

Holiday Inn

LAKELAND

Courtyard by Marriott

MELBOURNE

Holiday Inn Hotel & Conference Center

MIAMI

Homewood Suites by Hilton Miami

MIAMI SPANISH

Homewood Suites by Hilton Miami

NAPLES

DoubleTree Suites

OCALA

Homewood Suites Ocala Heathbrooke

ORLANDO

Embassy Suites

ORLANDO - FRLA SHOW

Orange Country Convention Center

PANAMA CITY

Gulf Coast State College

PENSACOLA

Hampton Inn Pensacola Airport

PENSACOLA

Hilton Garden Inn Pensacola Airport

PORT RICHEY

Homewood Suites

SARASOTA

EVEN Hotel

ST AUGUSTINE

Holiday Inn Express & Suites

ST PETERSBURG

Holiday Inn Express

TALLAHASSEE

Lively Technical Center

TAMPA

Holiday Inn Tampa Westshore

VENICE

Hotel Venezia

Holiday Inn West Palm Beach Airport

WEST PALM BEACH

* Dates are tentative

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Food Manager Training & Testing Schedule To register, call toll-free (866) 372-SAFE (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.

Get ServSafe® Results Immediately 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.

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P R O S TA R T C O M P E T I T I O N

2019 Florida ProStart Culinary Competition IN MARCH, 413 culinary students representing 57 Florida high schools gathered at the Rosen Plaza Hotel in Orlando to compete in the Florida Restaurant and Lodging Association Educational Foundation’s (FRLAEF) 19th Annual ProStart Teams Competitions. Over the course of the weekend, students competed in the Johnson & Wales Culinary Competition, Rosen College at UCF Management Competition, Art Institute Edible Centerpiece Competition and the Waiters Relay. The last event of the competition was the Salute to Excellence dinner where students were awarded for their respective competition categories. Hundreds of high school students also received scholarships from the FRLAEF and event sponsors: Keiser University, Johnson & Wales University, UCF Rosen School of Hospitality, Culinary Institute of America, Valencia College, Louisiana Culinary Institute and New England Culinary Institute. More than $1 million in scholarships were awarded.

THE 2019 FLORIDA PROSTART TEAMS COMPETITIONS WINNERS ARE: Overall: First Place – East Ridge High School Second Place – Hialeah Gardens High School Third Place – Leto High School Fourth Place – Lake Minneola High School Fifth Place – Tarpon Springs High School

Johnson & Wales University Culinary Competition: First Place – Leto High School Second Place – Hialeah Gardens High School Third Place – East Ridge High School Fourth Place – Northeast High School Fifth Place – John A. Ferguson High School

Rosen College at UCF Management Competition: First Place – East Ridge High School Second Place – Lake Minneola High School Third Place – Fort Pierce Central High School Fourth Place – Strawberry Crest High School Fifth Place – Eastside High School

Keiser University Edible Centerpiece: First Place – Tarpon Springs High School Second Place – Eustis High School Third Place – Leon High School Fourth Place – South Lake High School Fifth Place – East Ridge High School

Waiter’s Relay:

Top Left: Culinary competition. Top Right: Edible centerpiece. Bottom: Culinary team.

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SU M M ER 2019

First Place – East Ridge High School Second Place – Hialeah Gardens High School Third Place – JP Taravella High School Fourth Place – Dixie Hollins High School Fifth Place – Leon High School

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

HTMP COMPETITION

Florida Restaurant and Lodging Association’s Educational Foundation Announces Winners of Hospitality and Tourism Management Program Competition

he Florida Restaurant and Lodging Association Educational Foundation (FRLAEF) announced the winners of the 16th Annual Hospitality and Tourism Management Program (HTMP) Competition, which was held March 3–4, 2019 at the Rosen Plaza Hotel in Orlando. Students from across the state participated in the event and won more than $9,000 in scholarships. This year, there were three different competitive categories: hotel operations, hospitality project and the knowledge bowl. Forest Hill High School won first place in the overall competition, with Winter Park High School finishing second and Osceola High School placing third.

Overall Competition Winners

Hotel Operations Competition Winners

First Place Forest Hill High School Instructor: Diana Sardina

Students competing in the hotel operations competition performed a night audit, analyzed three case studies and performed a room inspection.

Second Place Winter Park High School Instructor: Meg Pietkiewicz Third Place Osceola High School Instructor: Valerie Woodring

First Place Osceola High School Instructor: Valerie Woodring Second Place Orange Technical Instructor: Pat Novalis Third Place Winter Park High School Instructor: Meg Pietkiewicz

FRL A .org

Hospitality Project Competition Winners Students participating in the hospitality project competition demonstrated the knowledge, skills and abilities required in planning an event, which included a proposal to the client, BEO (Banquet Event Order), menu and floor plan. First Place Forest Hill High School Instructor: Diana Sardina Second Place Osceola High School Instructor: Valerie Woodring Third Place Miami Sunset High School Instructor: Milagros Perez

Knowledge Bowl Competition Winners Students participating in the knowledge bowl competition participated in a “Jeopardy style” question and answer session. First Place Miami Sunset High School Instructor: Milagros Perez Second Place Forest Hill High School Instructor: Diana Sardina Third Place Orange Technical Instructor: Pat Novalis F LO R I DA R ESTAU R A N T & LO D G I N G

REGIONAL DIRECTOR & CHAPTER MAP

GULF ISLAND COAST LEE COLLIER

ROZETA MAHBOUBI

954.270.5814 | rmahboubi@frla.org

FLORIDA INNS Statewide Chapter

FR LA. ORG/ M E MBE RS HI P 54â&#x20AC;&#x201A; SU M M ER

2019

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

FLORIDA ATLANTIC UNIVERSITY

MBA in HOSPITALITY and TOURISM MANAGEMENT

GOING BEYOND THE BUSINESS OF HOSPITALITY AND TOURISM PROGRAM INFORMATION One of the only MBAs with a concentration in hospitality and tourism management Ranked among the TOP 25 in the U.S. among Hospitality graduate programs One of the highest values and lowest costs in the country (approximately $18,000) Extensive employment opportunities Courses led by both hospitality industry leaders and top academics

The FAU College of Business is proud to be an accredited member of AACSB (The Association to Advance Collegiate Schools of Business) International, the premier accreditation agency for Schools of Business worldwide.