THE NEW NORMAL FIGHTING FOR BUSINESS, SAVING JOBS, HOSPITALITY STRONG
SAFELY OPENING FLORIDA: Governor’s Task Force FPL Lowering May Bills Tom Bené Named As New CEO of National Restaurant Association
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contents S U M M E R 2 0 2 0 | F R L A .O R G
DEPARTMENTS 04
Leadership Reports Letters from the CEO and Chairman
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Reopen Florida FRLA Members Join Governor’s Re-Open Florida Task Force
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UnitedHealth Group UHC Mental And Physical Health Resources
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Results Through Strategy An Incomplete Guide to Rethinking, Reimagining and Reopening Your Restaurant
15 F iberbuilt Tips From an Old Professional: My Experiences as a Supplier in the Hospitality Industry
25 F PL Energy LED Lighting 28 C OVID-19 Business Matters A Roundup of Need-To-Know Information 30 H eartland Build A Gift Card Program, Boost Your Revenue
SPECIAL FEATURES 16 C OVID-19 Supplies Important resources that will help you reopen with the supplies to keep your guests and staff safe
20 R eopening Guidelines Critical COVID-19 Guidance Standards for Hospitality Reopening
22
Best Safety Practices Tips and Advice for Delivery and Takeout in the COVID-19 Age
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W ARNing for Employers Worker Adjustment and Retraining Notification Act During the COVID-19 Pandemic
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A La Carte Industry Information You Need To Know
For up-to-date FRLA event information, please be sure to check FRLA.org.
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LEADERSHIP REPORT
Letter from the CEO Since we first learned of the COVID-19 outbreak, the Florida Restaurant and Lodging Association has been hard at work for our members — advocating for financial relief, strategizing with the National Restaurant Association and the American Hotel & Lodging Association, and regularly meeting with our state and national legislators about urgent industry needs. We were honored to have more than 15 Members appointed to Gov. Ron DeSantis’ Re-Open Florida Task Force on the Executive Committee and the Industry Working Groups to provide tangible, smart, step-by-step practices to reopen our state and get our industry back to work. We launched an important web page of resources with the latest up-to-date information, including operating restrictions, FAQ documents and other background documents. We immediately got to work hosting numerous webinars to keep our hotels and restaurants informed on how to navigate this difficult time. We are extremely proud of these efforts and look forward to continuing to serve you as we move forward in a postCOVID 19 economy.
Florida’s hospitality industry is resilient, and I know that we will get through this if we work together and support one another. FRLA recently launched Florida Hospitality TV, a news and informational program that highlights hotels and restaurants and brings you the latest news and trends in our industry. Make sure to watch and subscribe on Facebook or YouTube. We would love to hear your thoughts on information and resources you would love to see highlighted. Send us your thoughts to FRLANews@FRLA.org. We also just released a Support Florida Hospitality video, which I encourage you to watch and share through your networks. Please know that we are here for you, and we are fighting for you. As most of Florida approaches entering Phase 2 of reopening and South Florida approaches Phase 1, we will continue to keep you informed, represent your needs and fight for you. We will recover and rebuild our industry together one brick at a time. We are hospitality strong. At time of publishing, the National Restaurant Association announced Tom Bene as the new CEO. Congratulations
and we look forward to working with him! Read more here: https://frla.org/newsrelease/frla-congratulates-newly-announcedceo-for-the-national-restaurant-association
Carol B. Dover Carol B. Dover
FRLA President & CEO
Letter from the Chairman of the Board This has been an incredible time in history, and obviously there is no crystal ball that will tell us what will happen next. I believe that it’s our time to focus on today. Most of us spend every day going from one meeting to the next meeting, going from project to another project, and it seems that we never stop. I was honored to serve as a member of the Re-Open Florida Governor’s Task Force working with businesses and industries across the state to open safely. I have strived to represent our Industry in every way possible in our discussions and hope that this has served us well. This is the time to take time to reflect on what we have and appreciate all that we have done in the past few years. I have a renewed appreciation for my staff that has been furloughed, as now I only have a skeleton crew working for me. Scrubbing our public bathroom, polishing tile floors, cleaning restaurants and bars are only a few of the tasks that I have tackled during the past few 4 SUMMER
2020
weeks. Our Executive Chef, Bill Ryan, singlehandedly prepared large numbers of Easter takeout dinners. There are many of you who reach out to your communities on a regular basis. Do you have enough to donate something to your local food bank? If you provide takeout or delivery, do you offer complimentary meals or significant discounts to first responders? I believe that this is our time to appreciate why we are in the hospitality business, and it is our time to serve others. I pray that you are keeping yourselves and your loved ones safe and healthy. I look forward to seeing you on the other side of this. Sincerely,
Sheldon Suga Sheldon Suga 2019 Chairman of the Board
FLORIDA RESTAUR ANT & LOD GING A S SO CIATION
2019-20 CHAIRMAN OF THE BOARD
Sheldon Suga
Hawks Cay Resort, Hawks Cay
ResQ
2020 VICE CHAIRMAN
Jim Shirley
Great Southern Café, Santa Rosa Beach 2020 SECRETARY TREASURER AND LODGING DIRECTOR 2020-21
Olivia Hoblit
Innisfree Hotels, North Florida 2019–20 RESTAURANT DIRECTOR
John Horne
Anna Maria Oyster Bar, Bradenton 2020–21 RESTAURANT DIRECTOR
Carlos Gazitua
Sergio’s Restaurants, Miami 2020 IMMEDIATE PAST CHAIRMAN
Kevin Speidel
Hilton Grand Vacations MANAGING EDITOR
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Susie R. McKinley Email: Editor@frla.org PUBLISHED BY
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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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FLORIDA RESTAUR ANT & LOD GING
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FRLA Members Join Gov. DeSantis’ Re-Open Florida Task Force To Get State Safely Back To Work
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ore than a dozen members of the Florida Restaurant & Lodging Association (FRLA) have joined Gov. Ron DeSantis’ initiative to reopen Florida’s economy and participated in discussions to get Florida safely back to work. Members were appointed by the Governor to his Re-Open Florida Executive Task Force and the Industry Working Group on Tourism, Construction, Real Estate, Recreation, Retail and Transportation. “FRLA and our members are proud to stand with Gov. DeSantis
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to develop and implement strategies that safely reopen our state,” said Carol Dover, President & CEO of the Florida Restaurant and Lodging Association. “Hospitality and tourism are the economic engine of Florida, and it is important that we work together to thoughtfully and carefully re-open, revitalize our industry, get our teams employed again, and bolster our economy. Through his Re-Open Florida Task Force, Gov. DeSantis is walking the walk and demonstrating his commitment to the safety of all Floridians, and we applaud him for his leadership.”
FRLA Members Participating on the Task Force include: » Chief Financial Officer Jimmy Patronis, Capt. Anderson’s Restaurant and Waterfront Market » Josh D’Amaro, President, Walt Disney World Resort » John Sprouls, CEO, Universal Orlando Resort, Executive Vice President, Universal Parks & Resorts » Eric Silagy, President & CEO, Florida Power & Light Company » Sheldon Suga, Chairman, Florida Restaurant and Lodging Association, and VP/Regional Managing Director. Hawks Cay Resort » José Cil, CEO, Restaurant Brands International » Tim Petrillo, Co-Founder & CEO, The Restaurant People » Monesia Brown, Director of Public Affairs and Government Relations, Walmart » Blake Casper, CEO, Caspers Company » Amy Schwartz, Owner, Bella Bella Restaurant » Collier Merrill, President, Merrill Land Company » Philip Goldfarb, President & COO, Fontainebleau Miami Beach » John Tolbert, President & Managing Director, Boca Resort and Club » Dev Motwani, President & CEO, Merrimac Ventures » Cody Kahn, Owner, Holiday Inn Resort » Gary Lester, Vice President, The Villages for Community Relations FLORIDA RESTAUR ANT & LOD GING A S SO CIATION
PHOTO BY FEVERPITCHED / ISTOCK
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U H C H E A LT H R E S O U R C E S
UHC MENTAL AND PHYSICAL HEALTH RESOURCES
T
hese resources have been provided by our partners at UnitedHealth Group to provide assistance during the COVID-19 crisis. These are available now for anyone in the hospitality industry. Visit FRLA.org/unitedhealthcare. » Active Minds — Resources To Stay Mentally Healthy During This Crisis Time (Free) Access a free resources hub for help during the COVID-19 pandemic, including stress management, community building from a distance, and tips for remote workers.
» Patientslikeme — The World’s Largest Personalized Health Network Helps People Find New Treatments, Connect With Others And Take Action To Improve Their Outcomes (Free) Access a community for anyone concerned about symptoms and/or diagnosed with COVID-19, as well as anyone suffering from anxiety and depression, to come together and discuss coping mechanisms and support each other. » Crisis Text Line — In Crisis? Text For Immediate Help Anytime From Anywhere (Free) Connect with a Crisis Coordinator within 25 seconds, on average. Communicate until you feel safe. Text HELLO to 741741. 8 SUMMER
2020
» Substance Use Disorder Helpline — In Crisis? Call For Immediate Help Anytime From Anywhere (Free) A person and/or a family member may talk with a licensed recovery advocate about their concerns and needs, get a referral to a professional who can develop a personalized treatment plan and access family support resources. Call (855) 780-5955, or visit LiveAndWorkWell.com/recovery. » Optum Emotional Support Helpline — Need A Little Support? Call Any Time, Free Of Charge (Free) This help line is staffed by professionally trained mental health experts. It is free of charge and open to anyone. Call (866) 342-6892 24/7. » Telemedicine — Mental Health + Medical Visits. Low Members-Only Cost; Employers May Subscribe For All Working And Furloughed Employees Teladoc is offering unlimited, no-copay mental health and medical virtual
appointments via their app and website to National Restaurant Association members for $7 per employee, per month. This cost includes unlimited visits for the employee + entire family. » Free Pharmacy Discount Card (New Link And Enhanced Features): Perks.optum.com/Hospitalityrx. This Free Card Offers Employees And Their Families Access To Discounted Prescriptions. » Store specific pricing for medications. » Now available through email, text message or at-home printing. » Discounts guaranteed on all FDA approved medications at more than 60,000 pharmacies nationwide. » Available to all employees and their families at no cost — zero cost to employers. » No insurance required — anyone can access the discounts. FLORIDA RESTAUR ANT & LOD GING A S SO CIATION
PHOTO BY LUCALORENZELLI / ISTOCK
» Sanvello — No. 1 Rated App For Stress, Anxiety And Depression (Free) Go to the App Store to access premium features for free during the COVID-19 crisis. That includes guided meditation, learning modules, community discussion and daily tips.
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R E S U LT S T H R O U G H S T R AT E G Y
An Incomplete Guide to Rethinking, Reimagining and Reopening Your Restaurant By FRED LEFRANC, Chaos Strategist “An Incomplete Guide to Rethinking, Reimagining and Reopening Your Restaurant” is designed to follow your guests on their journey through your dining room, from greeting to goodbye. It does so through a series of important checklists: pre-arrival, arrival, seating, kitchen operations and serving. The guest journey section details key elements and touch points. It will help you understand why training your staff to apply them will lead to positive guest experiences. We realize that today many restaurant operators may be reluctant to reopen their restaurants. The danger inherent in COVID-19 disease would appear to outweigh taking a chance on infecting
employees and customers. We sympathize with that position. Yet we are also convinced that, by following guidelines influenced by medical science, restaurants can safely operate their on-premise dining services and, finally, get back to doing what they to do best: providing sustenance and community for all. Fred LeFranc is the founder of Results Thru Strategy, a restaurant and technology consultancy. A former restaurant CEO, LeFranc is a frequent speaker at industry events. Reach him at fred@resultsthrustrategy.com or visit ResultsThruStrategy.com.
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Zenith Is Your Restaurant and Hotel Specialist
WORKERS’ COMPENSATION SPECIALISTS Zenith specializes in helping a broad spectrum of restaurants and hotels with their workers’ compensation needs via the following: Safety & Health Services • Zenith’s expertise on workplace safety allows you to remain focused on your business. • We partner with you to create a culture of safety at work that sends the right message to your employees to decrease the risk of injuries and illnesses. Claims Management • Our in-house nurses, doctors, claims experts, attorneys, and investigators collaborate to achieve the best outcomes for your business.
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2020
FLORIDA RESTAUR ANT & LOD GING A S SO CIATION
F I B E R B U I LT
Tips From an Old Professional: My Experiences as a Supplier in the Hospitality Industry By JORDAN BECKNER, President, Fiberbuilt Umbrellas and Cushions
PHOTO BY JACOBLUND / ISTOCK
“N
ext time, we will discuss strategies for how to get involved.” Wow, how things have changed since I penned my first article back in early January. I had just gotten back from a great holiday season with the expectation (and budget) for at least an increase of 10% in sales for 2020. Now, I am looking for ways to safely keep my doors open and get my employees paid. With everything cancelled, it is too late to get involved, but it is not too late to continue to support the Florida Restaurant & Lodging Association. I am sure each one of you has your own story of survival. So, instead of trying to teach you how to get involved, let me tell you what years of involvement have done for my company during this time of a worldwide pandemic. FRLA has kept me informed better than any news agency around. They are engaged with all levels of government and
Celebrating
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our national associations to ensure that Florida’s industry is represented in all aspects of the response to the pandemic. FRLA has provided excellent resources for us so that we are confident that we have all the latest information we need. I have contacted FRLA’s Senior Vice President of Government Affairs Richard Turner for a family member, whose bar is not a member, and he provided the information I needed to get him some money. Additionally, I have been able to help other non-members, by referring them to the FRLA website, which has information necessary to keep them open and pay their employees (they will be members soon.). Dan and his team have reached out to me to see if there was anything they could do for us. See, that’s family, not associations — family that has grown out of association participation. I guess that is what I want to say in closing. When things get back to normal, and I truly believe they will, the benefit of
being involved is you to become part of the family. Your customers become more to you than the B2B relationship: they become partners, friends and family. The business then becomes a byproduct of the relationship. I have a saying I use a lot with my partners: “If I cannot offer you a better product and a better price, then you do not need my product. But we can still be friends!” So in closing, as you would do with any friend, family and/or partner, I am asking you to continue supporting the FRLA with your dues. I promise you will reap dividends from helping them when times are tough. Next time, we will discuss how we are all learning to do business together again!
Years 2000-2020
FLORIDA RESTAUR ANT & LOD GING
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COVID-19 SUPPLIES
COVID-19 Supplies As we transition back to business, FRLA has put together some important COVID-19 resources from our Allied Members that will help you reopen with the supplies to keep your guests and staff safe. *List updated 5/8/2020. ** Look for this to be updated weekly on FRLA’s COVID-19 Resource Page
Teak Isle — Boat Outfitters As a 40-year supplier to the marine industry with nine CNC routers, Teak Isle has pivoted during the pandemic to provide Plexiglas-based PPE (face shields and barriers) to industries in need of solutions to protect employees and keep businesses up and running. Standard barriers are available for quick shipping, and they also offer custom designs to better fit applications and décor. Contact (866) 633-7961. Clear Safety Solutions Offers acrylic panels where the protection of customers and employees from exposure to viruses is needed. They supply all materials and labor resulting in an invisible barrier that will last for years. Contact acbits@aol.com or Andy O’Brien at (561) 628-9992 or Shirley Heisler at (561) 309-6452. Fax: (561) 832-5805. 16 SUMMER
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Gemini Builds Offers reusable, cost-effective standard or customized barriers as shields and sneeze guards. Contact Debra Shutt at Debra@ ddshuttllc.com (860) 305-5597. Reference Customer Code: FRLA 2020
DISINFECTING/CLEANING SERVICES AND PRODUCTS Cintas Offering on-site services, including disinfectant for facilities and sanitizer that can be applied to food contact surfaces, common surfaces and touchpoints. Contact Alex Goodwiller at goodwillera@cintas.com or (407) 701-4154. Ecolab Ecolab offers cleaning products and is now also offering a disinfectant service for your establishment. Contact Christopher
Brasslett at christopher.brasslett@ecolab. com, or work: (800) 325-1671, or cell: (321) 370-7283. Alsco Alsco offers cleaning and disinfecting solutions with a 10% FRLA member discount on the Perfect Mix System; offer is valid for 90 days. Contact mmead@alsco.com for more information. Interstate Restoration Offers proactive and reactive decontamination services. Contact Steffani Schwartz at Sschwartz@interstaterestoration.com or (561) 706-4266. Rapid Response Team With 24-hour emergency response, RRT can assist you with disinfecting services. Contact Suzanne Larson at slarson@rrtfl.com, office: (407) 774-9877, cell: (407) 800-4486. FLORIDA RESTAUR ANT & LOD GING A S SO CIATION
PHOTO BY IVAN ARAGON ALONSO / ISTOCK
BARRIERS
COVID-19 SUPPLIES
PPM Site Services PPM Site Services specialists will deep clean and sanitize facilities, offices and fleets to eliminate the coronavirus threat and ensure that your employees, customers and visitors have peace of mind. Our HAZMAT First Responder teams and technology are uniquely suited to handle sensitive cleaning and sanitizing. Contact response@ppmsiteservices.com for more information. Terminix Disinfecting businesses with products that are deemed effective against COVID-19. » North Florida/Jacksonville William Knight, 904-710-9884, wknight@terminix.com » South Florida/Miami/Tampa Kelly Tilles, cell: (954) 299-6167, fax: (954) 535-1231 FOR IMMEDIATE ASSISTANCE, call toll free: (800) 8376464 or email ktilles@terminix.com » Central Florida John Finnegan, (407) 273-4546, jfinnegan@terminix.com PuroClean of Stuart PuroClean provides a full range of biohazard removal services, including the use of PuroClean RapidDefense™ for a coronavirus or influenza outbreak. Contact Karen Argus at kargus@puroclean.com, work: (772) 763-1313, cell: (772) 285-6992.
DISINFECTING/SANITIZING EQUIPMENT Imperial Dade Offers disinfecting and sanitizing equipment. Contact Carmen Casabielle at ccasabielle@imperialdade.com, or cell: (786) 251-1185. Victory Innovations Offers disinfecting and sanitizing equipment. For more information, contact Victory Innovations. Minuteman Offers disinfecting and sanitizing equipment. For more information, contact Minuteman.
DISINFECTION/CLEANING TESTING Gaudet Associates, Inc. Environmental engineering firm offering FRL A .org
program with a professional and independent analysis to provide guidance and protocols to clean and disinfect facilities. Contact Joe Gaudet, PE at (561) 748-3040 or Judy Beaupre at jbeaupre@gaudetassociates.com.
quantity of 50 existing designs. Discount code: FRLA100 — cost $8 each with a minimum quantity of 100 private label. Contact Stephen Zahn at szahn@datatelsys. com or (727) 510-6591 or click here for more information.
EMPLOYEE HEALTH/PRESCREENING
FOH Health Essentials Offers a wide range of PPE, including gowns, face masks, thermometers and more. Contact Dominque Morales at dominique@foh.cc or work: (305) 757-7940, ext. 107. Fax: (305) 757-7939.
Push Operations Push is a labor management solution for restaurants. They are offering restaurants their employee health pre-screening software for free. The software allows: contactless temperature checks for employees, customizable pre-health check questions to employees, effortless communication to employees who’ve worked with a team member that has COVID-19. Contact Tommy Truong at tommy@ pushoperations.com or (778) 858-6325.
PERSONAL PROTECTION EQUIPMENT (PPE) Ecolab Ecolab is now offering non-contactless thermometers. Great pricing at 1–50 at $155 each; 51–250 at $130 each; 250-plus at $115 each. Contact your Ecolab representative or Greg.ohlemacher@ecolab.com (North Florida) george.panas@ecolab.com (South Florida). Cintas Offers face masks, hand sanitizer, signage and other types of PPE. Contact Alex Goodwiller at goodwillera@cintas.com or (407) 701-4154. Imperial Dade Offers various supplies for PPE, paper goods, signage and chemicals. Contact Carmen Casabielle at ccasabielle@imperialdade.com or cell: (786) 251-1185. Teak Isle — Boat Outfitters As a 40-year supplier to the marine industry with nine CNC routers, Teak Isle has pivoted during the pandemic to provide Plexiglas-based PPE (face shields and barriers) to industries in need of solutions to protect employees and keep businesses up and running. Standard barriers are available for quick shipping, and they also offer custom designs to better fit applications and décor. Contact (866) 633-7961. DartFrog Wear Face masks by DartFrog are washable, reusable, breathable, comfortable with a protective filter sewn in insert. All masks are 100% EUcertified Oeko Tex materials. Discount code: FRLA50 — cost is $7 each with a minimum
Global Sourcing International Located in Orlando, GSI offers 24/7 PPE — face masks (washable/disposable), signage, tenting, sanitizing wipes, sanitizing spray, sanitizing gel and protective face shields. Contact Lou Rocco at lourocco@ globalsourcingintl.com, or work: (407) 841-7047, or cell: (847) 922-0527. Fax: (407) 996-8880. The Brandit Agency Located in Vero Beach, the agency offers branded/non-branded re-opening products, such as masks, shields, hand sanitizer spray and gel, vinyl and nitrile gloves, and non-contact thermometers. Contact Laura Sellers at laura. sellers@teambrandit.com or (772) 473-7766. Tropical Promotions Offering branded PPE supplies and products needed for reopening. Contact Marcus Cohen at MarcusCohen@ideas4u. com or call (954) 484-7071 or (954) 5798533 for more information. Boca Terry Offers single-use face masks, earloop style. Minimum order is five packs (250 masks), 50 masks per pack. Contact Jyll Brink at jyll@bocaterry.com, or cell: (954) 3124419, or work: (877) 421-6001, ext. 219. Fax: (954) 312-4420. Brown + Bigelow Offers branded PPE products and hand sanitizers. Contact them to get started.
MULTI-SERVICES — PAYMENT, PAYROLL, POS, CUSTOMER ENGAGEMENT, CAPITAL Heartland Can help navigate these challenging times on multiple fronts with payment, payroll, point-of-sale, customer engagement and capital solutions. FLORIDA RESTAUR ANT & LOD GING
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HELPFUL RESOURCES
FAU Update The Hospitality and Tourism Management Program at Florida Atlantic University (FAU) offered their certificate program to out-of-work hospitality industry professionals in an effort to give back to the community in the aftermath of the COVID-19 shutdown. This certificate program was given at no charge to nearly 80,000 individuals from 148 countries. This was the largest group ever in the university’s history. This effort was no doubt Herculean and so needed. Thank you, FAU!
FRLA Buyers’ Guide
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he Florida Restaurant and Lodging Association Buyers Guide (the Guide), the premier resource of relevant products and services for hospitality professionals, is now available at FRLA.org. FRLA is proud to provide its members with this useful and easily accessible year-round resource. The 2020 version of the Guide features updated and expanded company and product listings, in addition to other valuable information relating to the hospitality industry. The Guide also offers restaurant and lodging suppliers and companies with exceptional visibility by showcasing their products and services to a targeted, industry-specific buyer group. If your company or business has not yet taken advantage of this exceptional opportunity to highlight your products and services in the Guide, it is not too late! To learn more about advertising your product or services within this exclusive Guide, please email rcutillo@svmmedia.com.
Employee Resources on FRLA.org
Helpful Resources for Restaurants During COVID-19 from Tripadvisor
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t’s a tough time in an already tough industry. But if there’s anything we’ve learned about working with 5 million restaurants around the world, it’s that there’s no one more resilient, determined and hardworking than a restaurant owner. This is a time of incredible challenge for restaurants as COVID-19 impacts the lives (and livelihoods) of millions of people across the globe. We’re aware of the complex implications these events may have on your business, and we want you to know: We’re here to help. Here is what you can do on Tripadvisor to let your customers know how to support you in this difficult time:
FRLA has posted some useful information for hospitality industry employees at FRLA.org/covid19-employee-portal. Information posted here includes: »
Temporary/seasonal job openings
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Unemployment resources
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Reemployment assistance
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Restaurant employee relief fund
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Personal finance resources
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Bartender emergency assistance
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Private mortgage relief options
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Continuing education
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Free pharmacy discount card from United Healthcare
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If your restaurant is temporarily closed, let customers know here.
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If you’re offering takeout or delivery, add a notification to your listing here.
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Optum emotional support helpline
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If you’re offering gift cards to customers, click here.
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Substance abuse disorder helpline
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For tips on how to respond, click here.
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Telemedicine information
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Crisis text line
For more information from Tripadvisor, visit their website. 18 SUMMER
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FLORIDA RESTAUR ANT & LOD GING A S SO CIATION
LED Lighting and Natural Gas Supply Services
Energy Solutions for your Business
As a total energy solutions provider with more than 30 years of experience, FPL Energy Services goes above and beyond to deliver personalized service and customized solutions. Our LED Lighting and Natural Gas Supply services are designed to meet your needs now and for years to come. Call 1-877-375-4674 today for a no-cost, no-obligation quote or consultation to learn how we can help you save on energy costs.
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FLORIDA RESTAUR ANT & LOD GING
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LO R EO R EP M E NIIPNSGU M GUIDELINES
Critical COVID-19 Guidance Standards for Hospitality Reopening FRLA, in partnership with the National Restaurant Association and the American Hotel and Lodging Association, has developed reopening standards to assist you in reopening to the public
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INITIAL OPENING/OPERATING GUIDANCE As Defined by the Federal Government and Applied by State and Local Jurisdictions Food Safety » Discard all food items that are out of date. » Avoid cafeteria-style dining arrangements. If salad bars or buffets are permitted, efforts to mitigate risk should include barriers to block virus spread from sneezes and coughs; and service utensils should be handled by staff and/or washed frequently. » If providing a “grab and go” service, stock coolers to no more than minimum levels. » Ensure ServSafe certifications of persons-in-charge and Florida mandated food handler training are up to date. Cleaning and Sanitizing » Thoroughly detail clean and sanitize entire facility, especially if it has been closed. Focus on high contact areas that would be touched by both employees and guests. Do not overlook seldom-touched surfaces. Follow sanitizing material guidance to ensure effective cleaning and to protect surfaces. 20 SUMMER
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Avoid all food contact surfaces when using disinfectants. Between diners, clean/sanitize table condiments, digital ordering devices, check presenters, self-service areas, tabletops and common touch areas. Single-use items should be discarded. Consider rolled silverware and eliminating table presets. Remove lemons and unwrapped straws from self-service drink stations. Clean and sanitize reusable menus. If paper menus are in use, they should be discarded after each customer use. Implement procedures to increase cleaning and sanitizing frequency of surfaces in the back-of-house. Avoid all food contact surfaces when using disinfectants. Check restrooms regularly and clean and sanitize based on frequency of use. Make hand sanitizer readily available to guests. Consider touchless hand sanitizing solutions.
Monitor Employee Health and Personal Hygiene » Per existing FDA Food Code requirements, employees who are sick should remain home. » If an employee should become ill or present signs of illness, the FLORIDA RESTAUR ANT & LOD GING A S SO CIATION
PHOTO BY RIDOFRANZ / ISTOCK (RESTAURANT OWNERS), LIGHTFIELDSTUDIOS / ISTOCK (HAND WASHING)
or over 20 years, the Florida Restaurant and Lodging Association has been the premier training provider for the hospitality industry, training over 3.5 million Florida hospitality employees in food safety standards. The resulting impact has increased consumer confidence in Florida’s hospitality industry. Due to COVID-19, we find ourselves thrust into a new paradigm that demands we again increase standards. These new standards must be more than superficial. They are imperative to restoring consumer confidence and ensuring the survival of the hospitality industry. Restaurant industry experts and scientists are profoundly engaged in determining the most effective mechanisms and processes by which we can deliver safe and sanitary guest experiences. Working with a team of experts, we developed these standards for reopening. The experts are: Frank Yiannas, Deputy Commissioner, Food Policy, FDA; Dr. Mark Moorman, Director, Food Safety, FDA; Dr. David McSwane, Executive Director, Conference for Food Protection (CFP); Dr. Benjamin Chapman, Professor, Food Science, North Carolina State University; Dr. Donald Schaffner, Distinguished Professor, Food Science, Rutgers University; Patrick Guzzle, Idaho Department of Health, Past Chairman, CFP; and Greg Cocchiarella, Vice President, Industry Relations, Ecolab. FR&L Magazine is offering this information to you in this article to assist you in reopening.
REOPENING GUIDELINES
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operator should identify that during a pre-work screening and follow their established policies on when they are allowed to return to work, but at a minimum follow CDC guidelines — to self-isolate for seven days from the onset of symptoms and be symptom free for three days without medication. Taking employees’ temperatures is at the operators’ discretion. The CDC has not mandated taking an employee’s temperature, and any operator who chooses to do so should engage health officials first and adopt policies aligned with proper procedures. CDC guidance on a minimum temperature indicative for fever is 100° Fahrenheit. Per CDC recommendations, face coverings have been shown as an effective tool to mitigate risk from both symptomatic and asymptomatic individuals. This mitigation is especially critical in close environments where establishments have challenges maintaining a 3- to 6-foot clearance. In some states and local jurisdictions, face coverings are required by government officials. In all cases, those coverings worn by employees should be kept clean in accordance with CDC guidance. The CDC provides overall cleaning guidance HERE. Employers requiring face coverings should develop a policy based on CDC guidance. Train all employees on the importance and expectation of increased frequency of hand washing, the use of hand sanitizers with at least 60% alcohol, and clear instruction to avoid touching hands to face.
Monitor Social Distancing » Update floor plans for full-service restaurants, redesigning seating arrangement to ensure at least 6 feet of separation from seating to seating. Limit party size at tables to no more than the established guideline maximums approved recommended by the CDC or approved by local and state government. Where practical, especially in booth seating, physical barriers are acceptable. Consider a reservations-only business model or callahead seating to better space diners. » Remind third-party delivery drivers and any suppliers of your internal distancing requirements. » Post signage on entrance door that no one with a fever or symptoms of COVID-19 is to be permitted in the restaurant. » Limit contact between wait staff and guests, and, where face coverings are not mandated, consider requiring wait staff with direct customer contact to wear face coverings as recommended by the CDC. » If practical, physical barriers such as partitions or Plexiglas barriers at registers are acceptable. » Use technological solutions where possible to reduce person-toperson interaction: mobile ordering; mobile access to menus to planin-advance; text on arrival for seating; contactless payment options. » Provide hand sanitizer for use by guests, including contactless hand sanitizing stations, and post signage reminding guests about social distancing and thanking them for their patience as you work to ensure their safety. » Do not allow guests to congregate in waiting areas or bar areas. Design a process to ensure guest separation while waiting to be seated that can include floor markings, outdoor distancing, waiting in cars, etc. Consider an exit from the facility separate from the entrance. Determine ingress/egress to and from restrooms to establish paths that mitigates proximity for guests and staff. » Where possible, workstations should be staggered to avoid FRL A .org
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employees standing directly opposite one another or next to each other. Where 6 feet of separation is not possible, consider spacing options that include other mitigation efforts (e.g., face coverings) with increased frequency of cleaning and sanitizing surfaces. Note: Face coverings may be required by government officials and/or restaurant operators to mitigate the distancing gap. If not mandated, face coverings are recommended by the CDC, and, when worn, they should be cleaned daily according to CDC guidance cited above. Establish limit numbers to reduce contact in employee break rooms. With larger staffs, use communication boards or digital messaging to convey pre-shift meeting information.
Hotel Protocols Safety and Health Resources » OHSA » CDC » World Health Organization Basic Infection Prevention Measures » Promote frequent hand washing by employees and guests, e.g., reminder signs (multiple languages to broaden guest communication). » Provide alcohol-based hand-free rubs/swipes containing at least 60% alcohol in public areas, e.g., vending/ice machines on hotel floors. » Encourage employees to stay home if they are sick. » Encourage respiratory etiquette, including covering coughs and sneezes. » Provide tissues and additional trash receptacles in public areas. » Discourage employees from using other workers’ phones, desks, offices, or other work tools and equipment, when possible. » Remove/reduce customer service phones in common areas. » Increase length of time between vacancy and cleaning rooms. Hygiene and Environmental Safety » Cleaning of visibly dirty surfaces followed by disinfection is the best practice measure for prevention of COVID-19. » Perform additional environmental cleaning on all frequently touched areas, such as front desk, elevator banks, coffee stations, doorknobs, etc. » Products with EPA-approved emerging viral pathogens claims are expected to be effective against COVID-19 based on data for harder to kill viruses. Ensure use for linens/laundry. Social Distancing (more than 6 feet — employee / guests) » Staggering of employee schedules on both a shift and workweek basis. » Limits on interactions between departments. » Working from home, tele-work, etc. » Staggering of employee breaks to minimize social interaction. » Tightening of restrictions on visitors or off-duty employees in workplace. » Room service restrictions, e.g., delivery only to door. » Eliminate/reduce in-person check-in or checkout with automated process. » Use of chatbot or similar platforms for guest communication/ customer service/tipping. » Request guests to minimize direct contact with employees. FLORIDA RESTAUR ANT & LOD GING
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BEST SAFETY PRACTICES
Best Safety Practices for Delivery and Takeout in the COVID-19 Age By RON RUGGLESS, Reprinted with permission of Restaurant Hospitality.
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What are some specific suggestions for delivery and takeout in during the COVID-19 pandemic? For delivery and pick up, encourage all payments to be hands free and interactions to be minimal and consider drop-off deliveries. Increase frequency of bag cleaning and disinfecting high-touch surfaces using an Environmental Protection Agency-registered product with an emerging viral pathogen. Refer to product label for directions for use. For pickups, limit the number of people inside at the same time to maintain social distancing. (Recommendations are for physical distancing of 6 feet.) According to the Food and Drug Administration, there is no evidence of food or food packaging being associated with transmission of COVID-19. What are the best steps to assure food safety in delivery and takeout? Once food leaves the restaurant for delivery, transparency for the most part could be lost, and maintaining the safety and the quality of the food is important — even when it’s out of sight on the way to the guest. What are the critical things that restaurants can do to ensure the safety of their food until it is delivered to their guests? Excellent food safety practices, time management of cooked and holding food, proper packaging, tamper resistant seals, sanitation and customer guidance are areas you may want to look at first when putting together a plan to offer delivery and pick up. Excellent food safety practices start with proper hand washing and personal hygiene. And now more than ever, hand washing is at the top of everyone’s mind. Everyone 22 SUMMER
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who handles food should properly wash his or her hands with soap and water. If you have your own delivery drivers, consider training on hand-washing procedures. Even though delivery drivers are not preparing food, excellent personal hygiene should be practiced by everyone in control of a guest’s meal. No one should work sick, including your delivery drivers. Anyone with symptoms of vomit, diarrhea, sore throat with a fever, jaundice, fever or respiratory illness should not be handling or delivering food. And they should not return to work until symptom free for at least 24 hours or cleared by the health department or their doctor. Foundational food safety practices should also be strictly followed, such as keeping raw food away from cooked food, eliminating bare hand contact and cooking food to the proper temperature. Perform regular cleaning and disinfection when needed. Pay close attention to items used just for delivery and pick up. Wipe out delivery bags with a sanitizing cloth frequently. Use bags that are easily cleanable and in good repair. Discard when they are worn and uncleanable. How about the food preparation space? With increased takeout and delivery, it’s important to have the right-size area to keep take out and to-go items away from contamination from chemicals or physical hazards, such as office supplies that may be near take-outs (paperclips, etc.). As best practice, if using third-party delivery services, consider supplying hand sanitizer for the driver and sanitizing wipes for the takeout bag. And the packaging? Food packaging should be a good fit to maintain hot and cold temperatures as long as possible and to uphold food quality. To help maintain temperatures, package hot and cold food separately. Before pick up, hot food should be held at 135 degrees F or more and cold food should be held at 41 degrees F or less as long as possible. Limit
the time food is out of this temperature range to less than two hours. Buffer the time of delivery into the suggested two-hour window where cold food is outside the temperature of less than 41 degrees F and hot food is out of the temperature of more than 135 degrees F. Close packaging using a tamper-proof seal. (Don’t forget to double-check the order first!) Some packaging solutions are: Adhesive seals on take-out bags that tear bag when opened, carryout containers with plastic tabs that break when food is accessed, tamper-evident labels, cartons with tamper-evident seals or adhesive strips or adhesive bands across the tops of lids and cups. Also check: Is the bag secure enough to withstand possible movement and possible cross contamination during transport? If not, double bag or secure everything together. What’s the best way to communicate food-safety quality to the consumer? In additional to tamper seals, consider labeling the package with the time and date of pick up and offering guest guidance, including heating or reheating instructions if applicable. Food should be consumed shortly after delivery. Leftovers should be placed in a refrigerator that will cool and maintain the food at less than 41 degrees F and eaten within two days (instruct otherwise if guidance is less than 2 days). If served hot, reheat to a temperature of 165 degrees F quickly after taken out of refrigeration. Once cooled and reheated, do not cool again and reheat a second time. Any other advice? Coronavirus is a respiratory virus. It is not considered to be a foodborne illness by the Centers for Disease Control and Prevention, but similar proactive steps — such as not working when sick, proper hand-washing and thorough disinfecting — can help mitigate the risk. FLORIDA RESTAUR ANT & LOD GING A S SO CIATION
PHOTO BY SINENKIY / ISTOCK (DELIVERY DRIVER), RONTECH2000 / ISTOCK (DINING ROOM CLOSED SIGN), EVTUSHENKI_IRA / ISTOCK (MONEY HAND), AND MUSMELLOW / ISTOCK (CERTIFICATE)
ith most restaurants forced to close their dining rooms because of state and city coronavirus restrictions, operators are increasingly turning to the off-premise channels such as delivery and carryout. Nation’s Restaurant News turned to Mandy Sedlak, food safety and public health manager for Ecolab’s Ecosure division, to offer her expert advice. Here is Sedlak’s advice on issues around delivery and takeout:
Safely Reopen
with a healthy team Virtual visits: exclusive offering Unlimited access to virtual visits for mental health and medical conditions All employees eligible: full time, part time, and furloughed No insurance needed Employers may offer to some or all employees: no participation requirements
Cost: $7 per employee per month Includes unlimited visits with no copay for employees and their families
Please click on the link below or scan the QR code to reach the setup page. http://go.teladochealth.com/implementation/forms/hospitality_setup_form/
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WARNing FOR EMPLOYERS
WARNing for Employers: Worker Adjustment and Retraining Notification Act During the COVID–19 Pandemic Prepared by SUZANNE SINGER as part of the RumbergerKirk COVID-19 Task Force
What is a mass layoff? A mass layoff means a reduction in force that is not the result of a plant closing and that results in an employment loss at a single site of employment during any 30-day period for (1) at least 33% of the employees and at least 50 employees (excluding part-time employees) or (2) at least 500 employees (excluding part-time employees). 29 U.S.C. § 2101(a)(3). Exceptions to the WARN Act: »
Unforeseeable Business Circumstances. An employer closing or mass layoff is caused by business circumstances that were not reasonably foreseeable as of the time that notice would have been required. 29 U.S.C. § 2102.
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Natural Disasters. An employer closing or mass layoff is due to any form of natural disaster, such as a flood, earthquake, tornado, hurricane, drought or similar effects of nature. Id.
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Faltering Company. An employer was actively seeking capital or business that, if obtained, would have enabled the employer to avoid or postpone the shutdown and the employer reasonably and in good faith believed that giving the notice required would have precluded the employer from obtaining the needed capital or business.
applicability of this exemption depends on the size of the employer, the number of employees affected and the jurisdiction. When publicly questioned on the notice requirements of WARN in the wake of the coronavirus pandemic, the Department of Labor stated that government mandated closings may constitute an unforeseeable business circumstance to which reduced notice applies. However, employers should bear in mind that even if the unforeseen business exception applies, an employer is still required to give as much notice as practicable and at that time shall give a brief statement of the basis for reducing the notification period. 29 U.S.C. § 2102(b)(3). Additionally, the natural disaster exception might be applicable to the coronavirus outbreak, in which case no notice is required of an employer. While pandemics are not necessarily similar to floods, earthquakes or droughts, they do share one characteristic: they are deemed national emergencies. On March 14, 2020, the Federal Government declared COVID-19 as such, which might be evidence to trigger the exception. The Center for Disease Control has stated that the first infections were linked to a live animal market. Moreover, while not definitive, a recent examination of the virus’s genome sequence may suggest a link to bats, strongly suggesting the pandemic is — indeed — an effect of nature. If all the foregoing comes to fruition, then employers may be exempt from the notice requirements altogether under the natural disaster exception. As always, the RumbergerKirk COVID-19 Task Force will continue monitoring the evolving landscape of COVID-19’s impact, and keep our clients updated to navigate this crisis together. Dong, et. al., Genomic and protein structure modeling analysis depicts the origin and infectivity of 2019-nCoV, a new coronavirus which caused a pneumonia outbreak in Wuhan, China, BIORXIV (Jan. 22, 2020), at biorxiv.org/content/10.1101/2020.01.20.913368v2. The information contained in this article is a preprint and has not yet been certified by peer review.
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Does COVID-19 qualify as an exception to the requirements of the WARN Act? The coronavirus pandemic may qualify as an unforeseeable business circumstance exception under the federal WARN Act. However, the 24 SUMMER
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PHOTO BY IZIKMD / ISTOCK
GUIDANCE ON COMPLIANCE WITH THE WARN ACT The Worker Adjustment and Retraining Notification Act (“WARN”) protects workers, their families and communities by requiring most employers with 100 or more employees to provide notification 60 calendar days in advance of plant closings and mass layoffs. However, employers should bear in mind that WARN makes certain exceptions to the requirements of advance written notice, which normally would provide workers with a grace period to adjust to the prospective loss of employment, to secure alternate employment, or in some scenarios, to enter skill training or retraining that will allow these workers to compete successfully in the job market. Such exceptions include when layoffs occur due to unforeseeable business circumstances, faltering companies and natural disasters.
FPL ENERGY
LED Lighting: That’s a Bright Idea! By BOB HORSWOOD, Director, LED Lighting Solutions
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tylishly designed LED lighting is an environmentally friendly energy solution that can bring huge savings to your property, enhance the look and feel of common spaces and provide additional safety and security. The benefits of switching to LED include: »
Durability: LEDs can last for 50,000 hours or longer with the addition of smart controls.
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Efficiency: Energy savings can reach up to 50 percent compared with conventional technologies.
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Controllability: Choose the best light color, intensity and direction for your space.
Outdoors, parking lots and area lighting present unique challenges. Not only can outdoor lighting be a strain on the operations budget (especially with longer hours in fall and winter months), the luminaires also need to complement the existing landscape and require 24/7 maintenance services to ensure they provide a continuous sense of safety and security. Outdoor LEDs offer improved visibility for pedestrians and traffic, as well as reduced light pollution and maintenance requirements. While outdoor lighting is often focused on security, indoor luminaires create the environment, set the mood and enhance the experience. In fact, LEDs have been shown to improve mood. Combining them with smart controls allows lighting levels to change in response to ambient conditions, resulting in even greater savings. Although LEDs bring many benefits, buyers need to be wary of some pitfalls: »
All LEDs are not created equal — the manufacturer matters! Look for a top tier manufacturer with a reputation for quality products. High-quality lights mean longer life and less maintenance.
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Many new companies promise long warranties, but they have no track record or business history. Choose a reputable supplier with at least five years in business.
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Select a licensed engineering firm and general contractor to ensure high-quality design and responsible installation in line with local code requirements.
The right lighting does more than affect the way we see our environment; it affects our emotions, sense of safety and comfort. Keep these tips in mind and choose a partner you can trust to install beautiful, energy-efficient LEDs for your property. Bob Horswood is Director, LED Lighting Solutions for FPL Energy Services, an unregulated subsidiary of Florida Power & Light Company (FPL). For more information, call (561) 681-3037, visit FPLES.com/commercial-lighting, or email Robert.Horswood@fpl.com.
Clarion Events Food & Beverage Group has announced that the Florida Restaurant & Lodging Show/Healthy Food Expo will be canceled due to the impact COVID-19 has had on the industry
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he Florida Restaurant & Lodging Show /Healthy Food Expo Florida, was scheduled to take place September 22-23, 2020 at the Orange County Convention Center in Orlando, FL. “We have seen the impact COVID-19 has had on the food and beverage industry, and our hearts are with our friends and colleagues. We are saddened and disappointed we have to cancel our industry events. However, in light of both government direction and general public health advisories, we believe
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it is not possible at this time for a safe public gathering,” said Tom Loughran, Vice President for the Clarion Events Food & Beverage Group. “With the ongoing impact of the COVID-19 pandemic and Florida’s state government-issued State of Emergency orders, we have put the health, safety and well-being of our team, customers, partners, family and friends above all other priorities. “In the meantime, we continue to be committed to providing operators and the overall restaurant, foodservice, catering and coffee/tea industry with tools to connect and rebuild their
business. We are pleased to continue to support the marketplace with our COVID-19 Resource Center, an online platform providing access to both uniquely produced education focused on operators’ most relevant needs, along with aggregated industry education, plus association resources, industry links and more.” For updated information, and to stay connected and educated, visit our Restaurant & Foodservice Industry Resource Page and our Specialty Coffee Industry Resource Page. FLORIDA RESTAUR ANT & LOD GING
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A LA CARTE
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RLA has been working tirelessly for the industry to advocate on your behalf and provide information to you during the COVID-19 crisis. We were very active with the passage of the CARES Act and have been working with Florida’s delegation in Washington, D.C., regarding Phase 4 of COVID legislation. We also spoke with state legislators on COVID-19 impacts to our industry and what relief will look like moving forward. We’ve been engaged with our peers across the country to determine best next steps for the industry and are engaged with associations across the state regarding pandemic economic response and recovery. We’ve expressed the need to suspend commercial leases and mortgages with Gov. Ron DeSantis’ office. We are working with various government agencies to establish feeding programs supplied by the restaurant industry. We have been working with Secretary Beshears at the Florida Department of Business and Professional Regulation on a number of topics, including the sale of alcohol and cocktails-togo, and on many time-sensitive issues related to our industry. We are so grateful for his leadership and support for our members. FRLA has been helping to facilitate a smoother process for those seeking reemployment assistance with the Florida Department of Economic Opportunity. We have established an excellent resource page at FRLA.org/covid-19. The page offers: » Messages from the President and CEO
Florida Public Service Commission unanimously approves FPL’s plan to lower bills for the second time this year amid COVID-19 pandemic
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he Florida Public Service Commission (PSC) recently approved Florida Power & Light Company’s plan to significantly lower bills for the second time this year and fast-track savings to customers amid the ongoing coronavirus (COVID-19) pandemic. Due to lower fuel costs, most customers will see a one-time decrease of nearly 25% on their May bill. In Florida, FPL and other electric providers traditionally refund any fuel savings to customers over many months. However, given the abrupt financial challenges facing many customers due to COVID-19, FPL will instead give customers the total annual savings in a single month’s bill. For FPL’s Budget Billing customers, the savings from this reduction will be averaged out on the customers’ actual bills for the next 12 months. Business customers will also see a significant one-time decrease in May that will vary by rate class. The PSC approved FPL’s plan during a special agenda conference in order to expedite customer savings. Thank you, FPL!
» Advocacy and Industry Alerts
The 7 Rs of Resiliency Programs
» FRLA Webinars
By DOUG REIFSCHNEIDER
» Operating Restrictions and Executive Orders » Sanitation, Safety and Public Health » Business, Employment and Financial » Background and Explaining Documents » News Archive FRLA has partnered with leaders all over the country to host webinars to share information about how to navigate this crisis. We have posted previews of upcoming webinars and recorded webinars at FRLA.org/webinars. Topics have included navigating the Paycheck Protection Program (PPP), moving your business forward, a townhall meeting with Sen. Rick Scott, a series from AAHOA, NRA and AHLA, a discussion of the Bridge Loan Program, takeout and delivery ideas that work, labor and employment law challenges and obligations facing employers, restaurants to grocerants and more. Don’t miss our updates so you can stay on top of this fluid situation. As always, should you have any issues or concerns, please contact your regional director or FRLA headquarters for more information. For up-to-date FRLA event information, please be sure to check FRLA.org. 26 SUMMER
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he current COVID-19 crisis is already changing the economy in extraordinary and unexpected ways. But executives can help their companies take some crucial steps in weathering the storm and recovering when the clouds lift, according to Doug Reifschneider, a CMO with Chief Outsiders. In part, he says, "The 7 Rs of Resiliency Programs” is a checklist that can help frame and direct the efforts to respond to COVID-19. It’s based on a mental framework from the U.S. Marines that is centered on three steps in coping with a crisis: improvise, adapt and overcome. Plenty of people are improvising at this point, but it’s time to look at more constructive ways to adapt and plan for a recovery. In short, the 7 Rs of Resiliency Programs: 1. Review costs. 2. Reassign tasks. 3. Rethink offerings. 4. Reconsider sacred cows. 5. Reschedule Initiatives. 6. Reconnect. 7. Ready the relaunch. Want to know more? Read the article. FLORIDA RESTAUR ANT & LOD GING A S SO CIATION
PHOTO BY RIDOFRANZ / ISTOCK
FRLA Webinars and Helpful Information
You Have Enough to Worry About! Payroll, Employee Benefits & Liability Management should NOT be added to that list.
Let Key HR relieve you from the daily human resource tasks, so you are free to do what you do best!
800.922.4133 FRL A .org
keyhro.com FLORIDA RESTAUR ANT & LOD GING
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C O V I D - 1 9 B U S I N E S S M AT T E R S
COVID-19 Presents Insurance Challenges
their agents on the implementation of these initiatives by their companies. The following are some items to consider:
By BARRY MOFFETT, LLB
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he current COVID-19 epidemic presents unique insurance challenges to the numerous restaurants and taverns that are now closed for business or partially open for takeout and delivery. Several companies have mitigated the financial stress to clients by initiating procedures, such as a grace periods for finance payments, suspending liquor and/or liability coverages, and reducing receipts. Establishments should check with
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Although there is an exclusion in property policies for viruses causing the closure of establishments by civil authority, in order to be on record, claims should be presented to the companies for any business interruption losses. If you’re involved in delivery or takeout “Non-Owned and Hired Auto” coverage should be added to protect your interest against employees driving with low limits or no insurance if they’re involved in an accident during a delivery.
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If you offer takeout, liability coverage should remain intact and liquor should remain on the policy if you’re delivering or having liquor picked up.
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If you’re closed completely, your umbrella or excess policy could be suspended
Dining Alliance Savings Now, When Florida Restaurants Need it Most: Take advantage of our latest partnership to reduce costs and boost profitability
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ne of FRLA’s newest partnership agreements represents a winwin situation for FRLA and its members. Dining Alliance, the nation’s largest Group Purchasing Organization (GPO), with offices throughout Florida, offers no-cost savings opportunities for FRLA members. These savings take the form of deviated/discounted prices and quarterly Cash Back rebate checks. There’s nothing for FRLA members to do… except… well… sign up! Many FRLA members have recently explored the Dining Alliance Cash Back program, and most have utilized Dining Alliance’s easy sign-up process to join the GPO. Many of these sign-ups, however, are incomplete because distributors have not been added or activated. How it works: Dining Alliance holds pricing and rebate contracts with hundreds of manufacturers on 165,000 line items. In order to pay FLRA members their rebates for the items they purchase, Dining Alliance needs ‘proof-of-purchase’ to show the manufacturer the total volume of purchases on their products. By signing up to automatically have your rebates sent to Dining Alliance, FRLA members guarantee that all of their purchases are captured, all of their rebates are paid as quickly as possible, and restaurants never need to worry about missing an upload. This option is available during the myDining Alliance distributor activation process. Visit portal. buyersedgeplatform.com/#/lop/partners/frla to register or activate distributors now. The Bottom Line: FRLA members have the opportunity to register with Dining Alliance and ensure years of savings. Dining Alliance has no fees or dues ever — in fact, they will send YOU checks every quarter. The only cost for FRLA members is approximately 10 minutes time spent completing the registration process. For more information, or for personalized help with the Dining Alliance registration process, please contact your FRLA representative.
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until you reopen and your workmen’s compensation cost could be reduced with a current reduction in payroll. »
If your insurance is expiring and due for a renewal, you should notify your agent to assure there is no lapse in coverage.
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While liability and liquor may be suspended during the closure, if you carry property, the exposure for a loss still exists and should remain in force.
Hopefully your company will work with you through the crisis and your coverage will remain intact upon reopening. I wish you the best of luck during this disruption and look forward to the hospitality industry returning to normal as quickly as possible. Barry Moffett is the President/CEO of Specialty Insurance.
Learn More About AmeriGas
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meriGas Propane is committed to keeping our customers’ businesses running smoothly – even during times of uncertainty. This commitment drives us to be the safest, most reliable and responsive propane company in the United States. We partner closely with every customer to keep them fueled for growth. As the nation’s largest propane company, our investment in infrastructure, people and technology ensures we are ready for your business at any scale. And with a nationwide distribution network of over 6,000 trucks, 24/7 emergency service, live dispatchers, online account management tools and dedicated, local account representatives, you can always be sure that we will keep your business running. Whether you are looking to power your stove, backup generator, heated pool or simply need a flexible fuel source — AmeriGas is here for you. Contact Patrick McGrath at Patrick. McGrath@amerigas.com to see how we can fulfill your propane needs. To hear firsthand from our customers on how we kept them fueled in a time of need, visit our website: Ameri.gs/airborne1.
FLORIDA RESTAUR ANT & LOD GING A S SO CIATION
FLORIDA ATLANTIC UNIVERSITY
HOSPITALITY and TOURISM MANAGEMENT
Teaching the BUSINESS of Hospitality and Tourism Degrees and Certificates offered face-to-face OR fully online “Mix and Match” educational formats for YOUR schedule
Offering the industry’s preferred BBA degree in hospitality and tourism management Ranked among the best 30 national programs by The Best Schools* One of the highest values and lowest costs in the country
All faculty members have extensive industry backgrounds Multiple CERTIFICATES also available:
Club Management, Casino Management, Hospitality and
Tourism Management, and/or Meetings and Events Management
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.
www.fau.edu/hospitality
C O V I D - 1 9 B U S I N E S S M AT T E R S
Heartland BUILD A GIFT CARD PROGRAM, BOOST YOUR REVENUE
S
ocial distancing is reframing the way customers think about the dining experience. Instead of eating at their favorite steakhouse on Friday night, families are hunkering down and abiding by the CDC’s warning. Likewise, as restaurateurs, it’s our job to rethink the way we do business. And it starts with establishing a strong gift card program. Why a gift card program? Not only can it attract new customers, but it also can strengthen relationships with existing ones. Here are three tips to help you build a dynamic gift card program:
Spread the word
Use social media to kick-start your plan. Remind followers that gift cards are available for purchase and create a paid social media campaign to drive awareness. Facebook is offering $100 million in cash grants and advertising credits for qualified small business owners.
Sell gift cards on your website With social distancing comes amplified
screen time. Make it easy for diners to buy gift cards on your website. Create a homepage banner or image carousel to advertise your gift cards. Maybe rework your web copy to promote them, too. Whatever you decide, make sure the message is noticeable. The more in-your-face, the better.
$50 receives a $10 gift card, or offer a 10% discount on purchases made with a gift card. Yes, these are aggressive offers, but remember, we’re changing the way customers think about the dining experience. The goal is to excite every customer and keep them coming back.
Deals on take-out orders
These are unprecedented times, but you’re not alone on the journey. We’re in this together.
Run specials on gift cards for takeout orders. For example, every order over
First Five Moves for Every Small Business Owner By KATHLEEN WOOD
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t’s time for you to move yourself and your business forward. As we slowly begin the re-opening process, it’s a great time to think about where we’ve been in this crisis and where we are going. Taking a look at Kathleen Wood’s First Five Moves for Every Small Business Owner is a great place to start. This is just a summary, and we encourage you to review this article to help you understand what you can do to press on. 1. You First Mentality — Take Care of Yourself – FIRST. We all know the story about why the flight attendant tells us to put on our oxygen mask before helping others — catch your breath. • Establish a routine to physically take care of yourself • Establish a routine for emotionally taking care of yourself 2. Address Your Personal Fears — Kick away your biggest fears. Get them out of your head and onto a piece of paper. The longer they are in your head, the more they paralyze your actions. Shelf the next month of issues as our world is changing quickly. Attack your immediate priorities.
decisions about the business they built with their blood, sweat, tears and many sacrifices. Many decisions had to do with downsizing, furloughing and letting go of team members. Many small business owners said this was the hardest thing they have ever done in business. 4. Focus Forward: Develop Your Pivot Plan — There is an old saying: “If you don’t know where you are going, how will know when you get there?” You built your business once, and you can rebuild it. This is a great time to look at opportunities to pivot based on your new realities. 5. Founder Faith — We are truly all in this together. We all need a lot of faith — faith in ourselves, each other, our businesses, customers and community. It is so important, even in the most difficult times, to keep our faith for a better day. Kathleen Wood is the CEO and founder of Kathleen Wood Partners, a growth strategy firm specifically focused on working with founders, entrepreneurs, small business owners and franchisees. She is also the cofounder of Suzy’s Swirl, a family-owned and operated frozen dessert retail.
3. Allow Yourself Forgiveness — Forgive Yourself to Move Forward. Small business owners have been forced to make so many tough 30 SUMMER
2020
FLORIDA RESTAUR ANT & LOD GING A S SO CIATION
REGIONAL DIRECTOR & CHAPTER MAP
ROZETA MAHBOUBI
954.270.5814 | rmahboubi@frla.org
KERI BURNS
407.256.7660 | kburns@frla.org
FLORIDA INNS Statewide Chapter
GULF ISLAND COAST LEE COLLIER
FR L A . ORG / ME MB E RS HI P
Keep your business fueled no matter what nature brings. We are committed to keeping your business running smoothly. This commitment drives us to be the safest, most reliable and responsive propane company in the US. Whether you are looking to power your stove, backup generator, heated pool or simply just need a flexible fuel source – we partner closely with every customer to keep them fueled for growth. During times of uncertainty, make sure you are prepared to keep your doors open and customers serviced. Count on AmeriGas to fulfill your propane needs.
For more information contact: Patrick McGrath Patrick.McGrath@amerigas.com 904-325-5604
Visit our website to hear firsthand from AmeriGas customers on how we kept them fueled in a time of need: www.ameri.gs/airborne1
