Florida Restaurant & Lodging Magazine Summer 2022

2022-23 CHAIRWOMAN OF THE BOARD

Olivia Hoblit

Regional Manager, Innisfree Hotels, Amelia Island

2022-23 VICE CHAIR

John Horne

Owner, Anna Maria Oyster Bars, Bradenton

2022-23 SECRETARY/TREASURER, LODGING DIRECTOR

Roger Amidon

General Manager, Palm Beach Marriott, Singer Island Beach Resort & Spa

2021-22 RESTAURANT DIRECTOR

Carlos Gazitua

President & CEO, Sergio's Family Restaurants, Miami

2021-22 LODGING DIRECTOR

Barbara Bowden

Area Managing Director for Loews Hotels at Universal Orlando 2022-23 RESTAURANT DIRECTOR

Nick Sarra

COO, Saltwater Restaurants, Inc.

2021 IMMEDIATE PAST CHAIRMAN

Jim Shirley

Chef Jim Shirley Enterprises, Santa Rosa Beach

MANAGING EDITOR

Susie R. McKinley

Email: Editor@frla.org

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Rowland Publishing, Inc.

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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 oth erwise 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.

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Message from Carol Dover

As the Sunshine State heats up and summer officially begins, it is time for relaxation and enjoying a great cocktail. How fitting that we kick off the season right with our annual beverage issue! In the following pages, you will find beverage trends, great products and more.

It’s also a good time to remember that alcohol is a highly regulated product that comes with great risk. Florida Restaurant & Lodging Association’s RCS Training Unit is here to protect your license and your alcohol revenue. There are many good alcohol training programs available to you; however, training alone does not grant your organization Qualified Responsible Vendor benefits enumerated in Florida Statutes. RCS offers so much more — the ultimate in risk management — including helping to prevent fines and suspension, protect your license and, of course, promote safe operations for your team and guests at your establishment. To protect your license and become a Qualified Responsible Vendor, reach out to your local RCS representative or call 1-800-537-9863.

It was recently our honor to be a sponsor of the Hyundai Air and Sea Show, known as “the greatest show above the earth.”

It was incredible to see so many great men and women from all branches of our military and our first responders and feature the FRLA Fireworks Extravaganza. I can’t think of a greater way to celebrate our freedom and honor the men and women who paid the ultimate sacrifice for that very freedom. Thank you to everyone who joined us!

Following the Air and Sea Show, we held our summer board meeting at the Loews Miami Beach where we gathered, conducted FRLA business, and discussed best practices for many of the ongoing issues facing our industry. We hosted Michelle Korsmo, the new President and CEO of the National Restaurant Association, as keynote speaker and highlighted all of Florida’s achievements, high marks in tourism, and record restaurant sales and occupancy rates. But we also highlighted challenges we continue to face like workforce, rising food prices and historic inflation. FRLA continues to advocate for relief and connect you with resources to help you through this time. It is our honor to represent you and fight for Florida’s hospitality industry.

Message from the Chairwoman

Time flies, I can’t believe we’re already halfway through the year. Summer is a hectic time for Florida’s hospitality industry, and we continue to face difficulties in our businesses as inflation grips the country sending prices soaring for critical commodities. A recent article by the National Restaurant Association said we are seeing the largest 12-month increase in nearly five decades. In May, food prices were up 15.6% year over year. But the biggest cost issue has been the price per gallon of diesel fuel. On June 14, it reached a record-high national average of $5.78 per gallon, up 79.5% from $3.22 a year ago.

In addition, ongoing labor shortages and lack of workforce housing are causing our industry to work harder, longer hours to manage operations and control costs and payroll. We are making tough decisions to meet profit margins and keep our businesses open.

Since 2020, we have faced the biggest challenges of our lifetime. We need to remain strong and supportive. The Florida Restaurant

& Lodging Association has your back as we continue to fight for you. CEO Carol Dover, her team and the board of directors are working diligently for you, day in and day out. Please always reach out to your regional directors for information, support and guidance. Make sure you are utilizing RCS for all your training needs. They are the experts and can ensure your teams are properly trained for alcohol safety, harassment and food safety — they cover it all!

Continue to think outside the box as technologies are continuously expanding that could help streamline processes to help managers operate more effectively and efficiently. Even more important — your people. Prioritize your team members by being empathetic and providing the proper support and tools to succeed. Make sure that you continue to mentor young adults in your business, as they are our future leaders.

It’s truly an honor to serve as your 2022 Chairwoman. I have enjoyed getting to know many of you, which has helped me understand how to better support you and your team

Carol B. Dover

Carol B. Dover FRLA President & CEO

and keep our industry surviving. But we need to do more than just survive our current circumstances, we need to thrive and protect our future as the top industry in Florida.

Olivia Hoblit

Olivia Hoblit 2022-23 Chairwoman of the Board

Path to Power: Chau Nguyen

President at Kobe Ichiban Japanese Steakhouse

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

After graduating college and earning my Master of Business Administration and Certified Public Accountant Certifications, I went to work for a large telecommunications company in Canada. After several years of working there, I was seeking a more entrepreneurial opportunity. My family and I used to vacation in Orlando and loved the sunshine. My father decided to move from Montreal to Orlando in the 1980s to start the first Kobe Japanese Steakhouse in Altamonte Springs, Florida. I joined him and now we have 12 locations, 38 years later.

Q: What were the most valuable lessons that you learned early in your career?

You cannot be good at everything, even if you work hard. You need to specialize and focus on your strengths.

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

My parents.

In 1984 Chau and his father, Doi Tan Nguyen, left Montreal, Canada. They came to Altamonte Springs and launched Kobe, Florida’s Premier Japanese steakhouse. Nguyen had big ideas for his restaurant concept in the Orlando market. He wanted to deliver a unique dining experience that would offer an exciting and vibrant environment for guests to gather and celebrate over delicious food and drinks.

In 1996, with the passing of his father and joined by his sister and uncle, Chau Nguyen took over the company and remains the principal owner of the Florida native brand. Over the years, Kobe has grown to become a family business that

includes his children, nieces and numerous dedicated employees that have been with the company through the decades.

Kobe is known for offering its guests a unique teppanyaki dining experience and doing so with its very own blend of fun and flair at its 12 Central Florida locations spanning from Orlando to Tampa. The Kobe team strives to continue to deliver the best Japanese steakhouse dining experience to all local guests and those from all around the world.

Kobe, is an award-winning concept with awards from Orlando Magazine, the Orlando Sentinel’s Central Florida Foodie Awards, Best Bets and Best of Orlando Awards.

Q: Are you taking any special measures, in the face of the labor shortage in the hospitality industry, to recruit and retain talent?

I looked within our company for ways to make Kobe a better place to work. We focused on our company culture and doubled-down on employee referrals. I want my employees to be our biggest fans and recruiters. We are fortunate that we were able to navigate the pandemic successfully and come out financially ahead. So, we increased wages, improved our benefits and continue to look for ways to make Kobe a better employer.

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

Perseverance to succeed. Opening a restaurant has many challenges, and to keep it growing after 38 years took a lot of perseverance to never give up.

Chefs That Sizzle

William Lawson Brings European Style

To Southern Cuisine At Mimi’s Table

William Lawson, Executive Chef and Owner of Mimi’s Table Bistro and Wine Bar, is a classically French trained American Chef. He trained in a European-style apprenticeship with Chef Jean Christophe Blanc and Gene Bjorkland at the acclaimed Aubergine Restaurant in Memphis, Tennessee.

Originally from Lexington, Kentucky, Lawson has cooked in many fine dining restaurants and private clubs in the South. Additionally, he was the Executive Chef and Director at the Viking Cooking School in Franklin, Tennessee.

Living and cooking in the southern cities of Tallahassee, Nashville, Memphis, Oxford and Wilmington, Lawson has remained close to his southern roots while still infusing European techniques into his culinary style.

Q: How would you describe Mimi's Table Bistro and Wine Bar?

Mimi’s Table is a chic yet inviting Tallahassee neighborhood bistro that serves dinner, offering dine-in, curbsidepickup and delivery. Featuring an array of share plates including charcuterie and cheese boards, garden fresh salads, diverse entree offerings and dessert, as well as 50 wines from 10 countries, imported and domestic beer, delicious sangria and port.

Located in the Old Town neighborhood in Tallahassee, Mimi's Table has become a favorite evening gathering spot.

Q: What are some of your most popular menu items?

Braised Beef Short Ribs — slow cooked in red wine and mashed Yukon gold potatoes, green beans and red wine demi.

Seafood Grill — gulf shrimp, seared jumbo sea scallops, fresh lump blue crab, grilled corn, onion and tomato, peppadew pepper, arugula, white wine, lime and basil. French Apple Tart a la Mode — baked apples, puff pastry, cinnamon and vanilla bean ice cream.

Q: What inspires your menus? French, Italian and Southern inspired cuisine, featuring old-world cooking techniques with fresh, locally-sourced and sustainable ingredients when available.

Q: Do you create your menu items to pair with any special beverages?

WILLIAM LAWSON

For regular dinner service, we proudly offer a diverse wine list with over 25 wines by-the-glass and 50 in total. We source drinkable wines from all over the world that fit flavor profiles to complement our fare in a wide range of price points. Additional beverages include: mango-peach white sangria, pomegranate-orange red sangria, port, a dozen beer choices, sparkling and flavored bottled waters, sodas, freshly brewed iced tea, arabica blend coffee and espresso.

Q: What is your “sizzle” — your signature items, unique food presentations, or new ideas that you are using?

You can always find crowd favorites on our menus, those items that keep people coming back. However, we rotate seasonal chef specials to elevate offerings. Our approach is to use simple, fresh, colorful ingredients to ensure that plate presentation is clean and visually appealing. A great deal of planning and preparation go into the finest details like: infused oils, compound butters, herb and spice blends and madefrom-scratch rosemary focaccia, soups, pastas, dressings and desserts.

Q: What do you attribute your success as a chef to?

Mignon

We host a “Multi-course Chef’s Dinner and Wine Pairing” once a month. The dinner is typically four courses, consisting of an appetizer, salad, entree and dessert. Paired wine is carefully chosen to complement each course. We select a theme in advance — i.e., Mediterranean, Italian, French — and offer tickets via our website. The dinner is always on a Monday evening.

The Tallahassee community embraced us from the day we opened four years ago. They have been loyal and we have been, and are, appreciative. We enjoy seeing familiar faces and welcome new ones. Like most businesses, we had to pivot quickly during the pandemic and the community was supportive.

Restaurants have had a challenging go in the last couple years but great food, friendly service and an inviting atmosphere are always well received. We owe a big thank you to Tallahassee for their ongoing patronage!

E Y N O T

S P E AK E R

Chef Robert Irvine

Robert has also hosted or appeared on Food Network’s Worst Cooks in America, Next Iron Chef, Restaurant Express, Chopped: Impossibl e, Guy’s Grocery Games: Impossible, A Hero’s Welcome, Food Network Star, ABC’s Body of Proof, ABC Family’s Melissa and Joey among others

Carol A. Roberts

Former County Mayor Continues To Serve Her Community

Carol A. Roberts’ distinguished career in local, regional, national and international government spans three decades. As Palm Beach County Commission Chair, she initiated the creation of the Film and Television Commission and the Sports Commission in 1988. She currently serves as Chair of the Palm Beach County Film and Television Commission Board of Directors. She made history in 1975 as the first woman ever elected to the West Palm Beach City Commission. Since her retirement from public office, she has been affiliated with the Palm Beach Photographic Centre and founded the Art in Public Places committees in Palm Beach County and West Palm Beach, Florida.

Q: When did you arrive in Palm Beach County and what led you to become a leader in local government?

I arrived in West Palm Beach in 1955 with an infant and a husband starting his medical practice. My other children were born here and all attended local schools. One morning, in 1975, I picked up the Palm Beach Post, and found out that two West Palm Beach commissioners had no opposition and the upcoming election was to be canceled. My parents, who had brought me up in Miami, taught me and my siblings that, as citizens, we had an obligation to always vote in every election. I remarked to my husband that I thought about running for the city commission. I felt like this was a good lesson in living political science. That one decision changed the lives of my entire family. I had no idea that I would become the first woman elected in the city of West Palm Beach.

Q: What attractions would you recommend to a tourist coming to the area?

I admit that I am biased when we talk about museums, as I would love everyone visiting Palm Beach County to make their first stop at the Palm Beach Photographic Centre with its Photographic Museum in downtown West Palm Beach. The Flagler Museum, the former home of Henry Flagler and, of course, The Norton Museum of Art also top my list. These attractions, along with many others, are featured on ThePalmBeaches.TV, which is a useful tool for anyone planning a trip to The Palm Beaches.

Q: Your travels have taken you all over the world in the last 50 years, including India, Bhutan, Myanmar, Papua New Guinea, Kenya, Botswana, Zimbabwe, China, Israel, Somalia and most of Europe. How do these places compare to Palm Beach County?

Palm Beach County is beautiful and serene. The beauty and serenity of Palm Beach County make it a great place to live and visit. Palm Beach County has the most delightful weather, wonderful beaches, great parks and both rural and urban areas which certainly make its motto “the best of everything,” a true statement. I love traveling but coming home gives me a sense of peace and tranquility.

Q: Palm Beach County and West Palm Beach have grown tremendously in the past decade. What is the most significant change that you’ve observed? As a young girl growing up in Dade County, it was rare to see a train. Once or twice a week, the train came from up north bringing people to the south. When I moved to West Palm Beach, journeying to Coral Gables to see my parents was a real jaunt. It took a couple of hours as the roads north and south were few and narrow. When the opportunity came to start Tri-rail as a way to move people to both Ft. Lauderdale and Miami, I was very vocal in encouraging my fellow elected officials to make travel by train a reality. In 1955 Palm Beach County had around 250,000 residents. Today, the population of the county is more than 1,500,000. The changes that I have seen and helped to make here in Palm Beach County have helped to keep the county green, economically viable and a wonderful place in which to live.

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

So, it is June of 2022, and I can safely say that in my 23 years in this industry I have never seen these times. The worldwide supply shortage is still a big issue for almost every supplier I know. Gas is at $5 per gallon (which in itself causes an increase to everyone’s cost of sales), interest rates are climbing daily and so is inflation. There has never been another time in our industry when return on investment (ROI) was more important than it is today.

Any of us who have been in sales for any amount of time knows networking is the best way to increase sales and, therefore, increase your ROI. Florida Restaurant & Lodging Association’s networking events allow you to increase your personal relations within the industry. Those relationships are what allows you residual

sales for many years.

I find the way to get the best ROI from my FRLA investment is to attend every networking event I can possibly attend. Both Jessica and I are active in our local chapters, and there are very few state and/or local chapter events we do not attend. These events are always attended by decision makers within our industry. In addition, if you sponsor the event, you and your company get maximum exposure during the event. Finally, since the majority of all the events include some type of social activity, there is an opportunity for you to begin to form important individual relationships.

My very first suggestion is that you register for the upcoming 2022 Marketing Summit at the Hard Rock Hotel. This event is August 17–18 and is always well

attended. Another great event to attend and to sponsor, is the Bob Leonard Golf Classic in October. If you need information, you can see upcoming events on your local association’s calendar of events, and to find your chapter visit the FRLA chapter map.

Until next time, keep your chin up and remember, “this too shall pass.”

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

Three Reasons Your Restaurant Needs Mystery Shopping

Wondering How To Improve Your Customer Experience, Even If You’re Short Staffed? Mystery Shopping Is Your Answer. Here Are Three Reasons Why:

1. Mystery shopping improves your customer lifetime value. Customer lifetime value is the amount of money that customer spends with you over the lifetime of the relationship. Let’s say the average customer spends $50 per visit. You probably already train your staff to suggest additional menu items or services to increase revenue. But are they actually doing it? Mystery shopping can confirm that your staff is looking for opportunities to increase the revenue from each customer, which adds up over time. In the example above, if the average customer spends an additional $10, that’s an extra 20% you’ll earn from that customer over the lifetime of their relationship with your brand. And the best part — you can accomplish this with your existing staff, without hiring additional employees.

2. Mystery shopping improves your chance of customer referrals. We all know that happy customers recommend their favorite places to their friends and family. But when a customer is unhappy, they are likely to be even more specific about which restaurants or hotels they do not recommend. Ensuring your customers are getting the best experience means you’re less likely to have unhappy customers who tell

their friends to stay away, and more likely that you’ll have customers wanting to refer others to your restaurant or hotel.

3. Mystery shopping improves employee morale.

When used as a tool for positive reinforcement, mystery shopping allows you to identify your superstar employees and recognize their above-andbeyond efforts. This makes hardworking employees feel valued and encourages others to perform with a hard-work ethic. The cumulative effort of positive recognition improves morale and reduces turnover, fostering a culture of accountability and appreciation — especially helpful during times of reduced staffing.

Mystery shopping is an affordable way to identify missed opportunities, encourage repeat customers and improve your employee morale. By implementing the most impactful changes based on what you learn from mystery shopping, you can also help reduce negative reviews that might be left on social media — something no brand wants! Staying focused on the best customer experience means continually monitoring what your staff is doing right and encouraging more of it, as well as locating gaps in training and processes to improve your business.

To see what mystery shopping can do for your company, contact A Closer Look for a sample mystery shop. See what you’ve been missing!

Visit https://a-closer-look.com/ to learn more.

N T R O D U C I N G A N E W W A Y T O E N G A G E W I T H F R L A

To “Be A Fuel For Good,” Gas South Looks Inward

Q: A focus on diversity, equity and inclusion (DEI) has created a significant buzzword over the last few years — what role does DEI play in the corporate world?

It’s been proven that engaging strategically and intentionally with DEI provides a return on investment (ROI) for companies. Studies show that if employees feel like they are important to the company, that they can speak freely and be themselves, then people will stay in the job longer and engage in activities that create a better workplace.

Apart from generating an ROI, a focus on DEI also creates a positive social impact and is just a good thing to do.

Q: What are corporate DEI practitioners and what do they do?

The corporate DEI practitioner is a relatively new profession, but generally has been individuals experienced in “people-work” fields, such as human resources, law, academic and nonprofit. It is imperative that companies looking for a DEI practitioner consider individuals with the right background and passion for the career rather than just recruiting the nearest unrepresented person in the room.

Q: What impact can DEI practitioners have on a company?

DEI practitioners cannot change a culture. You cannot force anyone to recognize someone else’s identity or make someone feel like they belong. However, DEI practitioners can be consultants to those who are in a place of power and set the tone within a workplace. If the leadership of the company is committed to DEI, even if that person isn’t an expert, it greatly

increases the odds for DEI initiatives to be impactful and effective.

Q: What is the difference between equality and equity?

While they are often used interchangeably, there are key differences. Equality affords everyone with the same resources regardless of need, whereas equity meets people where they are, considers their specific and unique needs and provides individualized resources. Both internally and externally, DEI practitioners must ensure equity. When it comes to Gas South and how we recognize equity externally, it can mean evaluating whether we sell to people equitably, if we are diverse in our vendors and if we consider cultural and language barriers in our outreach.

Q: Where have you seen your efforts most reflected at Gas South?

I’m incredibly proud of the mentorship program we have developed, pairing lower- and middle-management mentees with upper-level-management mentors. It

has had a positive impact for both groups, providing new perspectives for the mentees and bridging communication gaps for the mentors. In addition, we run a cultural think tank known as the justice, equity, diversity and inclusion (JEDI) council, where employees can freely voice needs and concerns they want leadership to address.

Q: What is the next step for DEI in corporate America?

The next step is to train leaders to be inherently invested in DEI. As much as I love my job, the end goal of DEI initiatives is to no longer need DEI practitioners, because if we execute these plans correctly over time, diversity, equity and inclusivity will be automatically and seamlessly integrated into our workplaces. That is undoubtedly a lofty target, but I’ve been encouraged by the work so many companies are doing in this space and am excited to continue working to make Gas South an example for others to follow.

Aisha DeBerry, Manager of Diversity, Equity and Inclusion at Gas South

Work Smarter Not Harder

Crabby Bill’s and JD’s Restaurant & Lounge Come Together as Family

Two Legendary Restaurants From Florida’s West Coast Are Now Part Of The Same Ownership Group

The Original Crabby Bill’s Indian Rocks Beach, established in 1983.

Crabby Bill and Dolores always believed in family and good seafood at reasonable prices served in a friendly atmosphere. We still continue this tradition today as we always look for quality products that we can affordably serve to our guests to put a smile on their faces — and not upset their wallets either.

JD’s Restaurant and Lounge, established in 1985. For the past 37 years JD’s Restaurant and Lounge in Indian Rocks Beach has been a family-run business and an important part of the community. The business the Downing family has built, created memories and a life’s story that is evident in their restaurant. The team that has contributed to more than three decades of JD’s operations, as well as the numerous guests over the years, is a testament to the success of their hard work and spirit.

Q: Congratulations on this deal! Crabby Bill’s and JD’s have been friendly competitors for more than 30 years. How did you decide to purchase this business from JD’s owners?

Over 39 years we’ve had the opportunity to understand this community and the privilege to operate within it. Down the street, JD’s was also building a legacy family business and operating successfully in our market. In recent years we expressed if they were ever interested in selling, we’d be interested in buying. Then the opportunity finally came.

Q: Are you planning to make, or have you already made, many changes to JD’s and are you going to keep the restaurant’s name?

Our intention from the beginning was to preserve as much of what makes JD’s special as we could. We’ve made some minor replacements and upgrades where they were necessary and will continue to do so as we would at any of our other locations. However, when customers come to JD’s for their annual trips, we want them to feel like it’s still the same place they’ve come to love over the last 36 years. In fact, the Downing family had other offers for their restaurant and chose to sell it to us because they knew we would treat it the same way they would want it treated.

Q: How do the employees at JD’s feel about the new ownership?

Well, we sure hope we’ve done right by them. The goal was to hold on to just about anyone that was willing to stay and we are lucky to have accomplished that. The feedback from our team is always important and we always do our best to be sure we are open to their input and react accordingly. It is a great group of people there and we are lucky to work alongside them.

Q: Have your guests been pleased with the new arrangement?

So far the feedback has been positive. Our message to the public from the beginning was that we would keep all things in place that makes JD’s special; from the live music, dancing and staff. We feel extremely fortunate we have the opportunity to carry this business forward. It’s everything we hoped it would be, and then some.

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theBEVERAGE issue

Sit back, relax and enjoy your favorite beverage while reading the 2022 Beverage issue of Florida Restaurant & Lodging Magazine. The beverage business, just like the other sectors of the hospitality industry, is growing and creating more exciting beverages and opportunities for your business. This year, FRLA has partnered with the Florida Craft Spirits Association to bring members closer to distilleries and locally sourced options for cocktails. Be sure to view their map and listing in this issue; you might be interested in what they have to offer to your cocktail menu!

This issue has some great articles that may be of interest to you. From Coca-Cola’s Real Magic brand platform and the spiked seltzer craze to learning more about RCS Training, point-of-sale systems for your bar, top trends and a wine app, you can learn a little bit about a lot in this section of FR&L magazine. Cheers!

Cocktail image courtesy of Florida Craft Spirits Association

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

• AllerTrain for managers – 5 Year

• AllerTrain Lite for Employees – 5 Year

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

and precautionary measures businesses should take in order to prevent a sexual harassment and/or discrimination lawsuit in the workplace.

A Really MAGICAL Rebranding

Coca-Cola Launches

“Real Magic’” Brand Platform, Including Refreshed Visual Identity And Global Campaign

Coca-Cola is inviting the world to celebrate the real magic of humanity in its first new global brand platform for the Coke Trademark in five years.

The philosophy of the “Real Magic” brand is rooted in the insight that magic lives in unexpected moments of connection that elevate the everyday into the extraordinary — a timeless learning that feels more relevant than ever in today’s hyperconnected yet divided world. Real magic happens when people get together and when what we share in common is greater than what sets us apart.

“We’re at an inflection point,” said Manolo Arroyo, Chief Marketing Officer of The Coca-Cola Company. “The last 18 months have disrupted every aspect of life and presented us with a once-in-a-generation choice to go back to a binary, black-andwhite way of seeing the world or help make the world a better place. ‘Real Magic’ is about creating a movement to choose a more human way of doing things by embracing our unique perspectives.”

The “Real Magic” platform includes a new design identity for the Coke Trademark — which includes Coca-Cola, Coca-Cola Light/Diet Coke and Coca-Cola Zero Sugar — anchored by a fresh expression of the Coca-Cola logo. The “hug” logo, inspired by iconic Coca-Cola packages wrapped with the signature trademark, was conceptualized by Wieden+Kennedy London. CocaCola engaged KnownUnknown, a global network of independent talent, to craft the visual identity, including all photography, animations and illustrations.

In addition, a group of photographers, artists and illustrators will bring the “Real Magic” concept to life. Their different styles will

provide a variety of campaign imagery, with some artists creating more realistic depictions and others offering more abstract variations.

“This is the most diverse visual representation of the Coca-Cola brand in our history,” said Rapha Abreu, Global Vice President of Design at The Coca-Cola Company. “It is diverse not only in the creatives who helped bring ‘Real Magic’ to life and the people featured in the work, but also in the different photography and illustration styles, colors and treatments used.”

The goal of “Real Magic”, Arroyo said, is to significantly increase the Coca-Cola consumer base through an ecosystem of experiences anchored in consumption occasions, such as meals and breaks, and merged with consumer passion points like music and gaming.

“‘Real Magic’ is not just a tagline. We see it as a philosophy that transcends advertising and embodies all that is special about the brand,” Arroyo said, noting that it supports The Coca-Cola Company’s purpose to refresh the world and make a difference. “It will serve as our North Star by shaping all expressions of the Coca-Cola trademark in its next chapter.”

“One Coke Away From Each Other”

The “One Coke Away From Each Other” campaign represents the first creative experience under the “Real Magic” platform. Blending real and virtual worlds, “One Coke Away From Each Other” is a metaphor that celebrates our common humanity. The film, which launched digitally on Sept. 27, asks: What if Coca-Cola, as a symbol of togetherness, could bridge universes meant to be apart to create “Real Magic?” The film features three well-known gamers: DJ Alan Walker, Team Liquid’s Aerial Powers and Average Jonas.

Coca-Cola partnered with advertising agency BETC London to create the “One Coke Away From Each Other” campaign along with Colors Paris production company, as well as leading film director Daniel Wolfe and gaming and CGI specialist production partner Mathematic.

The campaign also features social, digital and out-of-home executions. In select markets, Coca-Cola is running a code hunt beginning on Oct. 11, where fans can win prizes including gameplay sessions with celebrity gamers. There are 25 codes hidden within the film. Through collaboration with the Brand Partnership Studio at Twitch, the interactive livestreaming service, gaming creators on Twitch will unlock another 10 codes with viewers during livestreams on their Twitch channels.

As a part of the campaign, Coca-Cola will award prizes to consumers who find and enter the hidden codes on a Coca-Cola micro-site, in participating countries. Winners can receive their share of one of the largest-ever prize pools of Bits, a virtual good used to show support for Twitch streamers, as a part of the sweepstakes administered by Coca-Cola.

“Through the ‘Real Magic’ platform, we ultimately want to engage people very differently through an ecosystem of unique and ownable experiences,” Arroyo said. “‘One Coke Away From Each Other’ has been built for, and with, a community that demands something different than what they may have come to expect from Coca-Cola. In developing this campaign, we’ve partnered with the best creators, with gamers, with Twitch and with others to find our place in a reality unlike any we’ve known before. That’s tremendously exciting.”

Want to See a SPIKE IN SALES?

Hard Seltzers May Be Able To Help

by J.B. WARD, FLORIDA ATLANTIC UNIVERSITY

Hard Seltzer has seen amazing growth since its introduction just a few short years ago. In 2018, there were 10 products on the market. That number today exceeds 100. With a seemingly endless variety of flavors and also while positioning itself as an alternative to spirits and beer, it would seem that the decision to carry those products in your establishment would be an easy one.

At its core, hard, or spiked, seltzer is a mix of carbonated water, fruit flavoring and alcohol. It is typically served in cans. But there are yet a few facts that may influence your decision to take on these products. With many guests searching for healthier alternatives — both food and beverages — it is important to note that hard seltzers are low in calories, contain very little sugar and often have far fewer additives than other traditional alcoholic options. This has been a significant reason for their surge in popularity. They also contain less alcohol by volume than many, if not most, of the beers that are currently on the market.

As with any new product, there has to be an analysis of existing offerings to see if it makes sense to add another potential item to your inventory. However, is it wise to dismiss this as a trend and continue with the status quo? We cannot forget that there have been other attempts to introduce low alcoholic beverages into the market. If you are reading this and you remember wine coolers, then you may long for the days of a cool refreshing Zima. Based on the short life of that product, not that many people shared your enthusiasm.

Part of the lessons learned from that initial attempt to offer an alternative to malted beverages was that the product was marketed primarily to women and that

alienated many of their potential male customers. Today’s products are marketed to appeal to a wide range of consumers and the advertising seems to focus on the appeal of hard seltzers to just about everyone of legal drinking age.

There is still the issue of deciding if this product matches with your company. Will your existing customers be as quick to embrace this offering as newer, younger consumers have? Danielle Rosse, Owner of Oceans 234 in Deerfield Beach and a former President of the Florida Restaurant & Lodging Association’s Broward Chapter, admitted that she was reluctant to add the products to her restaurant. With some persuasion from her staff and finally relenting, she added a hard seltzer on tap, saying “my guests absolutely love the option.”

Eric Haseman, General Manager for the Delaware North hospitality company’s Fort Lauderdale and Hollywood Airport location and the outgoing Chapter President of the FRLA Broward Chapter agreed, saying “they have created a new market. The brands we carry are some of our most popular options for our customers.”

We are always careful when deciding to add products to our menu. It does not matter if it is food or beverages; we have to weigh a number of factors before we make the decision. Ultimately, you may decide that these new alternatives are just not a good fit. One thing is for sure, they are not going away.

In the case of Oceans 234, as well as many other establishments, the eventual addition of these light and refreshing beverages may end up providing a new revenue stream that you would never have considered just a few short years ago.

References: 1.) Dargan, M. (2021, July 25). 5 Surprising Hard Seltzer Nutrition Facts You Should Know. Retrieved from Loki & Company: https://www.lokidrinks.com/post/hard-seltzer-nutrition-facts. 2.) Gray, J., & Goldfine, J. (2021, march 23). How hard seltzer became the alcohol industry’s party trick. Retrieved from Business of Business: https://www.businessofbusiness.com/ articles/history-of-hard-seltzer-white-claw-truly-bud-light-cacti-comparison-travis-scott-constellation. 3.) Lin, M. (2021, February 17). Hard Seltzer Industry: Unlikely to Fizzle Out. Retrieved from Toptal: https://www.toptal.com/finance/market-researchanalysts/hard-seltzer-industry

How to Pick the Right Point of Sale System for your Bar

Bars, nightclubs, pubs, lounges, cafes and bistros can all take advantage of the many features point of sale (POS) systems offer to streamline their processes and improve customer loyalty. Whether you’re running a sports bar or the latest hot spot, you need a platform for payment processing.

The best bar-POS systems can do a lot more than just payment processing; they can be used in tablet form by your bartender and waitstaff to accept orders, they can open a bar tab for a customer who might want to order more drinks as the night goes on, they can help with inventory tracking in the back, they can integrate promotions such as happy hour deals as well as loyalty programs and they can be used for bar management, customer management and employee management. So getting a good POS system gives you an allin-one, user-friendly solution that will make running your bar that much easier.

Whether you’re just looking to make the day-to-day operations of your bar a lot smoother or you are trying to grow your small business, a POS system can be invaluable. It can take a lot of the hassle away, leaving you free to focus on plans, strategies, innovations and employee management.

What should you look for in a bar-POS system?

There are many choices when it comes to bar-POS systems, and the best choice for your business is one with maximum functionality and a reasonable price point. Of course, the fact is that each bar, lounge, cafe or nightclub

is different and offers different benefits to its customers. You may specialize in ambiance, in different types of drinks, in creating a cozy interior, or in offering cutting-edge music to your customers. But there is one thing that all bars and nightclubs have in common: they want to provide good service to their customers, and they want them to keep coming back night after night. In order to do this, there are certain features you might need from a good POS system.

Benefits of a POS system include:

» Mobile POS systems improve the customer experience.

» POS systems offer fraud protection.

» A POS system makes ordering easy.

» Your POS system should enable you to track sales.

» Your POS system should help you with inventory management.

» A POS helps you run promotions and loyalty programs.

Should you run a bar without a POS system? Obviously, there were bars long before there were POS systems. So it’s not completely impossible to run a bar without investing in a POS system, but it does put a lot of pressure on employees who not only have to make sure that customers get their orders

but also keep track of the money coming in and money going out. An employee who is overtaxed is likely to make a lot of mistakes, which is clearly bad for your business.

Without a POS system, you also miss out on all the add-ons we’ve discussed, especially the management tools. You’ll have to do your inventory management manually, which means that there is greater scope for human error. You’ll also have to keep track of all the open tabs. If you or your waitstaff forget about even one open tab, that’s going to mean a loss for your bar.

Plus, it becomes more difficult to figure out exactly what direction your business is going to take in the near future when you don’t have access to sales reports from your POS system. Sure, you can sit down and calculate all your sales before making business decisions, but this is a lengthy procedure and wastes a lot of time, which could be better spent doing something else.

So it might be possible to run a bar without a POS system, but it’s certainly a lot more difficult. Instead, it makes sense to invest in a good POS system like Heartland, which gives you all the above benefits and more. It’s easy to train your employees to use the system, and you get to pick and choose the features that you want to use. Heartland’s POS systems offer very reasonable monthly fees and substantial value to bar owners.

Want to learn more? Visit the FRLA blog to read this article in depth.

Wine Water

Breakthru

Another Great Option SEASTRAW

Innovate

Seven Tips for Designing a Successful Wine List

An Article From Alfred

Technologies

Creating an optimized wine list for your establishment is a job that requires a good knowledge as a sommelier, but also of the identity in place. However, even if you are a professional, it is important to be aware of certain mistakes that can be made in the design of a wine list, often inadvertently.

1. Select the right products to put on the wine list

It will never be possible to please all the customers who visit your establishment, but it is always possible to create a unique experience for them.

The selection of products on a wine list should be based on the identity of your restaurant: the percentage of wines per category may be different if you are a grill restaurant or a seafood restaurant. A ratio of red wines, white wines, sparkling wines, dessert wines and rosé wines should be well thought out to reflect both the identity of the establishment — which favors food and wine pairings — as well as overall customer satisfaction.

Using Alfred Technologies, you can easily see your products ratio via Alfred’s reports.

2. Taking advantage of trends in the wine world

The issue of trends is not to be overlooked, but do not get carried away by the hype either. The danger of trends lies in the desire to please and to make a lot of money in a short period of time, which can damage the reputation of your establishment if done incorrectly.

If you are not known for trendy and temporary wine lists, there is no point in jumping on the trendy bandwagon. A few available choices on the wine list will be enough to satisfy the curiosity of your customers and create excitement around these trends.

Also, consider seasonal wines that may fit into this “trend” mindset. For example, rosé wines are generally more in vogue in the

summer, while full-bodied wines, such as a cabernet sauvignon, are less so.

3. Write the accurate information for each wine

An essential aspect of the wine list is the description of each wine available. No matter how the list is presented, the information must be present and clearly readable to guide customers in their choices.

When you have chosen which details to include in your wine list, apply those for every wine on your list. A rule that cannot be ignored: consistency. It will give positive points to your list’s aesthetics and professionalism.

4. Avoid mistakes on the wine list

Reviewing the wine list may seem like a no-brainer but spelling mistakes can still be found. Often left unintentionally, and seemingly harmless, these small typos can leave a stain on your image.

It is very important to review the spelling of the different wines on your list as well as the details. No one wants to order a misspelled bottle of Chataeuneuf-du-Pape (Châteauneuf-du-Pape) or a wine from the Reinheissen region (Rheinhessen), not to mention the embarrassment of the waitstaff if a typo is mentioned by a customer.

You could avoid product spelling mistakes by using Alfred’s digital wine list or printed wine list. Connected to the beverage inventory, it would ensure not only the right spelling, but also a real-time update of the quantity of each product on your wine list.

5. Offer various price ranges

Wines have many price ranges and focusing on only one of them is a mistake that can

hurt both your earnings and your customer experience. You do not want a customer to feel uncomfortable ordering from your restaurant; after all, you do not know their spending habits.

While there is a desire to make more profit on wine sales, offering only expensive choices can turn away potential customers. It is better to focus on customer retention rather than one-time profits.

You could manage and optimize your pricing strategies to increase your profit by using Alfred Technologies.

6. Avoid displaying products in price order

It is not recommended to classify your wine list according to price. If the cheapest wines are at the beginning of the list or always at the top of the pages, the customer will understand this and will not have the curiosity to go further to find a wine that really suits them.

The method of classification by price considerably reduces up-selling: less dialogue is possible for advice and recommendations on wine pairings, among other elements.

You can easily create your own display with Alfred by using the automated filter per grape variety, region, color, etc.

7. Make a personalized wine list

A wine list must put its star forward: the wine.

The minimalist design in layout is often a winner, especially because of universal and timeless readability, which equates to less time to spend updating the wine list.

The wine list is a good way to distinguish yourself and promote your reputation.

Stay tuned for more pro tips in Alfred’s blog!

WinCup Combats Plastic Pollution One Straw at a Time with their

Biodegradable phade® Brand

In 2015, a disturbing video showing a sea turtle with a straw stuck in its nose went viral, marking what many consider a turning point for awareness and alarm of global plastic pollution. It also marked a turning point for the Florida Restaurant & Lodging Association member and foodservice product manufacturer, WinCup. A straw had become a symbol of plastic pollution, and the company was

bacteria is present. A time lapse video from 2021 conducted in a marine environment showed phade completely biodegrading in just 58 days! That is a tremendous advantage for coastal states like Florida.

In fact, WinCup officials often refer to phade® as being “made in Florida, for Florida.” With the company’s primary manufacturing facility for phade® located in Jacksonville, bars and restaurants across the state are increasingly

turning to the straw because of its sustainable properties and the fact that consumers prefer them over soggy paper straws.

“With phade®, we have developed a straw that not only naturally and safely breaks down after use, but also creates a great end-user experience. This combination is especially important in Florida where protecting the natural environment is critical, but also where millions of travelers come to relax on the beach with their favorite beverage. Now there’s a straw that consumers can feel good about, both from a user experience and sustainability perspective.”

“With phade®, we have developed a straw that not only naturally and safely breaks down after use, but also creates a great end-user experience,” said Michael Winters, WinCup’s Chief Revenue Officer. “This combination is especially important in Florida where protecting the natural environment is critical, but also where millions of travelers come to relax on the beach with their favorite beverage. Now there’s a straw that consumers can feel good about, both from a user experience and sustainability perspective.”

New technologies, like the development of PHA, will play a major role in solving global plastics challenges in Florida and beyond. In fact, leading scientific bodies like the National Academies of Sciences, Engineering, and Medicine insist that a multifaceted approach is needed to reduce ocean plastic pollution, including the development of innovative new plastic substitutes, like phade®.

determined to show how a straw, through innovation, could also demonstrate a desperately needed solution. The result is a pioneering brand of straws and stirrers, uniquely blue in color, called “phade®” that biodegrades in a matter of months.

The key to the phade® straws’ remarkably sustainable properties is a naturally occurring biopolymer created from fermented canola oil called polyhydroxyalkanoate (PHA). While petroleum-based plastics take hundreds of years to degrade, phade® will break down within months in most environments where

WinCup suggests that the focus on innovation to address global plastic pollution provides a fourth “R” in the environmental mantra of “reduce, reuse, recycle,” and that’s to “replace” harmful petroleum-based plastic products with innovative bio-based alternatives. Global plastic production is predicted to quadruple by 2050, so replacing petroleum-based plastic with PHA is an innovative tool to add to the toolbox.

“To meaningfully combat plastic pollution will require many different tactics,” Winters added. “WinCup is extremely proud to play a role through the development of innovative solutions like phade®. If we can do it with a straw, the possibilities are endless.”

— Michael Winters, WinCup’s Chief Revenue Officer.

The Florida Craft Spirits Association Announces Official Launch of the Florida Distillery Trail

Florida Distillers To Unveil A 43-Stop Tour Across The Sunshine State

The Florida Craft Spirits Association (FCSA), a membership organization consisting of Florida distilleries, is proud to announce the official launch of the Florida Distillery Trail, a 43stop distillery tour across the Sunshine State. The FCSA and FRLA have partnered this year with FRLA offering a special program for distilleries that are members of FCSA.

“We are thrilled to be announcing our distillery trail, which has come to fruition in only our second year as an association,” said David Cohen, FCSA President. “We are also happy to report that we have had over 100% retention of our members from the previous year, which speaks to the strength of our industry in this state.”

The Florida Distillery Trail consists of 43 distilleries spanning from the panhandle to the southernmost point of the state. Along the trail, visitors will get a chance to experience the rich landscapes, must-see landmarks and vibrant blends of culture that embody the Sunshine State.

To embark on the trail, explorers can get their free passport booklet at any participating distillery location. Along the trail, tourers will collect stamps in the special booklet at each stop on the route. For every 12 stamps collected, visitors will receive a commemorative gift to mark their achievement. Commemorative gifts include an association t-shirt, a tasting glass and a gift basket filled with Florida crafted spirits. The trail can be completed distillery-by-distillery or in regions at a time. For more info, visit floridacraftspirits.org.

FCSA was established to serve as the voice for the Florida handcrafted distilled spirits industry. The goals of the FCSA are to grow our community, represent our views and interests before policymakers and promote awareness of our industry across the state of Florida. For more information, visit floridacraftspirits.org and via Facebook or Instagram @floridacraftspirits.

FRLA Members Receive Michelin Guide Recognition

Earlier this summer, 26 Florida Restaurant & Lodging Association members were recognized by the esteemed Michelin Guide, winning stars and other high-achievement recognitions like Bib Gourmand and Recommended Plate.

“Florida is so proud to receive Michelin recognition among such exclusive company, as only the fifth location in the United States with Michelin-awarded restaurants,” said Carol Dover, President and CEO of FRLA. “Our guests come from across the state, country, and globe to experience Florida’s world-class dining options. Not only is the Michelin recognition well deserved, but it will bring even more people to our state, to our hotels and to our restaurants, strengthening our communities and the overall health of our hospitality industry. Congratulations to our many FRLA member winners and to all who were recognized!”

The following FRLA members received recognition from the Michelin Guide:

One-Star FRLA Winners Stubborn Seed, Miami The Surf Club Restaurant, Miami Knife & Spoon, Orlando Capa, Orlando

Bib Garmound FRLA Winners

Ghee Indian Kitchen, Miami Michael’s Genuine, Miami Ravenous Pig, Orlando

Michelin Recommended Plate FRLA Winners Latin Cafe, Miami Versailles, Miami Hakkasan, Miami Luca Osteria, Miami Cafe La Trova, Miami Citricos, Orlando

California Grill, Orlando Ravello, Orlando

Se7en Bites, Orlando The Pinery, Orlando Primo, Orlando Maxine’s on Shine, Orlando Four Flamingos, Orlando Sear + Sea, Orlando Bern’s Steakhouse, Tampa Olivia, Tampa Mise en Place, Tampa Ulele, Tampa Columbia, Tampa

To Sign Up

WORKFORCE/ BUSINESS MATTERS

Emergency Management and Natural Gas

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

Hurricane season is fast approaching. As many Floridians know, that means power outages are imminent.

These outages are a real threat to businesses, which are dependent on power to serve customers and earn revenue to pay their employees. Without power, restaurants cannot operate to serve customers. Without power, hotels, known for top-tier hospitality, cannot provide guests with appropriate accommodations. What’s more, Florida’s emergency management services cannot operate without power, which endangers countless lives.

That’s why hurricanes and strong storms impose such a serious threat to the operations of many businesses and essential

services that rely on traditional sources of energy for power.

But, in the wake of severe storms when the power goes out, natural gas stays on.

Natural gas is extremely reliable, which is critical to Florida businesses that are at risk of severe weather. That’s because natural gas pipelines are protected underground, making them safe from severe weather, heavy tree limbs, traffic and other hazardous elements. With natural gas, chefs can continue to cook, generators prevent food-product spoilage and hotels have lighting, hot water and air conditioning.

Most essential services depend on natural gas to continue operations during an emergency. Hospitals, nursing homes, fire stations and law enforcement rely on

natural gas to power generators during and after hurricanes. With natural gas, these essential services can keep patients on life support, surgical rooms in operation and emergency departments prepared to respond.

While natural gas is extremely reliable for businesses and emergency services alike, there are some tips to keep in mind during the upcoming hurricane season.

» DO NOT turn off the natural gas to your building, not even before evacuating.

» If you smell a rotten egg odor, call your local utility company immediately, or 911, to report a leak.

» If damage to any type of natural gas equipment occurs, never try to repair it yourself, call the professionals.

When a hurricane hits and traditional energy sources fail, Florida businesses and Florida’s emergency management services can depend on natural gas. Natural gas is a safe, affordable and reliable source of energy for cooking, heating water and powering appliances, including generators.

ERC Questions? Adesso Can Help

Adesso is the Florida Restaurant & Lodging Association’s partner for the Employee Retention Credit (ERC). This federal COVID-19 relief can deliver the cash you need to maintain operations and assist in surviving the pandemic and its aftermath.

Judging by the informal poll that Adesso speaker Eddie Alvarez took at FRLA’s recent summer board meeting, many of you are missing out on the ERC.

The ERC is a federal initiative designed to help small businesses. Many restaurants and lodging establishments qualify for up to $26,000 per W-2 employee in ERC funds, but less than 25% of eligible businesses have filed for ERC assistance.

Why? The ERC filing process is complex and time-consuming, and many certified public accountants and payroll firms are unfamiliar with the ERC or its eligibility requirements.

Food Service Tech Trends in 2022

By ROBERT GRIMES, CEO OF THE FOOD AND BEVERAGE TECHNOLOGY ASSOCIATION

Making it easy for FRLA members to claim their ERC funds

Our members may not have the time, expertise or resources to file for the ERC funds needed to fuel recovery.

So, we are working with a firm that specializes in ERC filing for small businesses to offer expert and expedited ERC filing for FRLA members.

ERC expertise from Adesso Capital

We’ve partnered with Adesso Capital to offer ERC filing services to our members. Adesso has helped thousands of restaurants and lodging establishments across the U.S. secure tens of millions in ERC funds — with an average of $125,000 in ERC money per filing.

Make sure you claim all the federal COVID-19 assistance you have coming to you.

Visit the Florida Restaurant Tax Credit Program ERC Support Center to put the Adesso team to work on your ERC filing. They’ll handle the ERC paperwork, you cash the ERC check. Contact them now.

The last 24 months highlighted how technology is the critical link connecting the guest, operator and staff. The pandemic changed forever how we consider industry-emerging tech trends.

BYOD or “bring your own device” evolves as hardware-of-choice for staff and guests. Online ordering on generic devices catapulted this forward. Handheld terminals for ordering and payments are becoming standard requirements. Ordering at the table by guest and server, and online ordering utilizing single applications with differing user “skins,” makes this possible. While kiosks and QR codes have gained traction during the pandemic for contactless transactions, utilizing the same software on one’s own device is the longer-term play.

Robotics, a necessity in addressing labor challenges will continue to develop. Delivery to a table and simulating the “human touch” in the kitchen for food preparation will extend to vending machines, smaller footprint locations and self-service operations.

Delivery and pickup technologies represent key areas of innovation. Autonomous vehicles will be the primary delivery method, while flying delivery drones will be limited to hardto-reach locations. Autonomous cars and trucks are being tested in major markets. The potential impact in food delivery vehicles, reducing the labor component in the process, means costs will

Here’s how it works:

• You can get an estimate of the amount of ERC money for which you likely qualify with a 10-minute phone conversation. Visit the Florida Restaurant Tax Credit Program ERC Support Center to schedule yours at your convenience.

• Our trusted ERC partner then files for ERC funds on your behalf.

• Our ERC partner monitors the progress of your ERC filing with the IRS, providing updates until you receive your ERC funds.

come down. Retail package lockers are showing up in locations such as 7-Eleven. By putting in the newer hot-and-cold lockers, this enables additional food pickup locations curbside, in office buildings, airports, convenience stores and gas stations; providing convenient access and a single location for multi-concept sharing.

Data makes all tech things happen and creates the largest opportunity as it is our “operating air,” making it impossible to be without. Data, available through direct customer, supplier and staff connections aids us in providing better service, top-line sales and bottom-line profits. By leveraging other data available in the cloud, we can integrate with other key applications. Using artificial intelligence embedded in the applications and systems we use, we become part of the much larger hospitality and retail ecosystems and communities adding additional reach and opportunities.

Never has there been a better time for foodservice operators to consider the new technologies available across the board. These tech connections impact all operating areas, including both front-of-house and back-ofhouse, producing immediate financial gain while enhancing guest offerings and service.

Food service Tech Trends 2022 Copyright Robert Grimes April 2022

Hire a New Employee — GET FREE MONEY

By JONATHAN WEINBERG, PRINCIPAL, WITHUM

The Federal Work Opportunity Tax Credit (WOTC) provides tax incentives for hiring individuals who traditionally face barriers to employment. Unlike many state incentives, WOTC is available to restaurant and hospitality businesses. Furthermore, WOTC does not require employers to increase their overall headcount — merely replacing a departing employee with a WOTC-eligible employee is eligible — so the “churn” counts for generating tax credits. Due to COVID-19, the number of Americans who are WOTC eligible has increased substantially. While WOTC is a federal tax credit, the employee certification process is managed by state labor departments. New hires must be certified as WOTC eligible by state labor departments within 28 days of the employee’s start date.

The maximum credit ranges from $2,400 to $9,600 per eligible employee. The amount of credit an employer receives is based on the eligible employee’s hours worked and payroll. The credit for eligible

employees working more than 120 hours and less than 400 hours is generally 25% of qualified wages. The credit increases to 40% of qualified wages for eligible employees working more than 400 hours. The maximum credit for each new hire depends on the new hire’s WOTC qualification; e.g., the maximum benefit for a qualified veteran is higher than the maximum credit for an ex-felon. While the credit is capped per capita, the total credit available to an employer is unlimited.

WOTC requires new hires to fill out a questionnaire and provide documentation substantiating that they are eligible to generate WOTC benefits. The questionnaire and supporting documents form the basis of the application for certification filed with the respective state labor department.

Employers are hiring WOTC eligible employees every day. Employers who fail to take advantage of the incentive are quite simply leaving money on the table. Furthermore, by claiming WOTC

WOTC eligible employees include:

» Qualified Temporary Assistance for Needy Families (TANF) program recipients.

» Qualified Veterans.

» Ex-Felons.

» Designated community residents.

» Vocational rehabilitation referrals.

» Summer youth employees.

» Supplemental Nutrition Assistance Program (SNAP) recipients.

» Supplemental Security Income (SSI) recipients.

» Long-term Family Assistance recipients.

» Qualified Long-term Unemployment recipients.

benefits, employers can monetize their human resource and onboarding functions.

Withum is a forward-thinking, technology-driven advisory and accounting firm committed to helping clients in the hospitality industry be more profitable, efficient and productive in the modern business landscape.

For more information, visit www.withum.com.

Side Work and the Department of Labor’s

NEW 80/20 RULE

By KEVIN JOHNSON

For many years, the Department of Labor (DOL) has enforced a regulation that limits when employees can be paid the subminimum tipped wage. This “dualjobs” regulation has long had two parts.

The first part was easy to understand: When an employee worked in a non-tipped occupation (e.g., virtually all back-of-house jobs), the employee could not be paid the tipped wage.

The second part of that regulation was far more difficult to understand. Known colloquially as the “80/20 rule,” it attempted to limit the length of time that an employer could require a tipped employee to perform duties that were part of the tipped occupation but non-tip-producing. If those duties exceeded 20% of the tipped employee’s workweek, they had to be paid at the full minimum-wage rate.

The problem with this rule was that there was no accepted industry definition of “non-tip-producing duties” and DOL did not provide one. This absence spawned much litigation about side-work duties over the last 30 years.

Plaintiffs’ counsel and many courts have frequently assumed that all side-work duties could be equated with non-tip-producing related duties. Using this assumption, they argued that the 80/20 rule restricted side work to no more than 20% of a tipped employee’s workweek. Hospitality employers pushed back, arguing that nothing in the statute or the

regulation had ever expressly said that all side work had to be considered non-tip-producing.

In December, the DOL released a revised version of the 80/20 rule that attempts to solve the definitional problem. The new rule starts by breaking the work in a tipped occupation into two categories:

1. Work that produces tips.

2. Work that directly supports the tipproducing work, if the directly supporting work is not performed for a substantial amount of time.

The rule then goes on to provide a list of examples of tip-producing duties, followed by a corresponding set of examples of “directly supporting work.”

The rule then moves on to define the meaning of a “substantial amount of time.” According to DOL, the tip credit cannot be applied to directly supporting work when directly supporting work is performed:

1. For more than 20% of the hours in the workweek for which the employer plans to take a tip credit.

2. For any continuous period of time that exceeds 30 minutes.

If either of those two conditions is breached, the employer cannot claim the tip credit for the amount of work that exceeds those limits.

In adopting this rule, the DOL has still

failed to explain how an employer can determine which tasks its customers are actually tipping for, even though that is the touchstone of the entire rule. The DOL did note that the National Restaurant Association had argued that “all tasks in a full-service restaurant . . . produce tips.”

DOL said that it “does not agree with that assertion,” but did not explain why.

In short, the dual-jobs regulation has been given a substantive refresh that includes new definitions, new terminology and a much more extensive list of illustrations. There are many nuances to consider that may necessitate revising side-work policies and even the organization of tasks or labor in front-of-house roles.

Employers may wish to consider implementing a rule that all side work or prep work performed when an employee has not yet started to serve customers should be paid at the full minimum wage. Likewise, employers may wish to have employees clock into a full-minimum-wage job code once their active customer service has ceased.

At a minimum, employers should review their side-work policies with employment counsel who are familiar with the new regulation.

Kevin Johnson is an employment law defense attorney and shareholder at Johnson Jackson, PLLC.

As an employer, you’ve worked hard to build a winning business — and your workers are the key to providing a consistently exceptional customer experience.

According to Forbes, 45% of employees will resign in the next 12 months over employee benefits. Meanwhile, Glassdoor reports that 3 out of 5 job seekers consider benefits to be a major factor when choosing between employment opportunities. For restaurant and lodging businesses, that’s serious food for thought.

If you do not yet offer a comprehensive benefits package, establishing one may seem intimidating or cost-prohibitive. If the time and resources required to create a robust plan are more than you think you can give, try partnering with a professional employer organization (PEO).

Many businesses rely on PEOs like

Integrity Employee Leasing to help determine which policies are the best fit for their team. While some employee benefits are mandated by law, like overtime pay, others have become expected by workers, such as healthcare coverage, paid sick days and paid vacation.

One of the nation’s leading PEOs, Integrity Employee Leasing’s size and excellent reputation bring a huge advantage to the negotiating table. Thanks to strong existing relationships with insurance providers, our experts can secure impressive cost savings for benefit packages that rival Fortune 500 companies’ own offerings.

To further spare your valuable time and attention, we can provide a complimentary quote and facilitate your major group medical policy with minimum participation requirements and mandatory employer financial contributions. This allows

companies of all sizes, across many industries, to attract top talent while saving time and money as a direct result of partnering with Integrity Employee Leasing.

With decades of experience, we know every rule, statute, law and general guideline that could possibly affect your business. You can count on our extensively credentialed team to handle all the paperwork, keeping you updated every step of the way.

Contact Integrity Employee Leasing at 941-625-0623, or visit IntegrityEL.com, to put a proactive partnership to work for you.

Attracting and Retaining SKILLED EMPLOYEES

By CATE E. BARTON AND TYLER B. WHITE OF JACKSON LEWIS P.C.

Employee turnover presents a constant challenge for the restaurant and hospitality industry, but employers can take steps to combat it.

Turnover of staff and managerial employees makes it difficult for restaurants to establish and maintain best practices and meet company goals. Hiring and retaining skilled and conscientious workers assists employers with instilling and maintaining company values, as well as employee satisfaction, productivity and overall performance. Offering competitive compensation, engaging in diversity and inclusion efforts, effective mentoring and training and creating a path for upward mobility for promising new hires, all

contribute to attracting skilled employees and encouraging them to remain with the company.

Employee retention can be difficult in the hospitality sector, where prospective employees may see working in the hotel or restaurant industry as a stepping stone rather than a career. Poor retention rates can be a source of frustration when hotels or restaurants are caught in a repeating cycle of recruiting, on-boarding and training each new employee, only to have high rates of turnover.

The nationally increasing minimum wage and growing competition for skilled employees make it essential that employers offer competitive compensation rates.

However, while competitive compensation is an important tool for obtaining and retaining skilled and loyal employees, non-monetary benefits of employment can do even more to create lasting, mutually beneficial employment relationships. It is important to offer employees the opportunity to develop professionally and personally, so they feel fulfilled in their careers. Employers can do this in a variety of ways that best fit their company structure and long-term goals.

1. First, employers may consider a mentorship program for new employees. Pairing new employees with a mentor allows them to not only learn from an employee with more experience, but build meaningful relationships within the company and envision a long-term career path there.

2. Second, providing new employees with structured training and a clear path to promotion to a managerial or supervisory position can increase retention. Outlining a path to success within the company through clear goals and expectations encourages employees to view their work in the hotel or restaurant industry as a long-term career with opportunity for growth.

3. Lastly, employers can increase and maintain their number of skilled employees through diversity and inclusion efforts. These efforts have a positive impact on workplace culture, expand the pool of qualified applicants, ensure equal opportunity and encourage new employees to remain with the company. Inclusivity also lends to increased productivity: Companies with more gender and ethnic diversity consistently outperform their less diverse counterparts. Employers can implement diversity and inclusion efforts by setting diverse hiring and promotion goals, adopting and enforcing anti-discrimination and anti-harassment policies and instituting manager and supervisor diversity training.

The individual employee is the most integral part of any company. Employers that take additional steps, like those outlined above, to invest in their employees can attract and retain employees who, in turn, will invest their time and dedication to their employer.

Cybersecurity in the Internet of Things

The world has become an “internet of things” (IoT) with network technology connecting more and more of our things to the Internet. Most devices can now connect via Wi-fi, bluetooth and/or cellular networks. If it's everywhere it must be secure. But is it?

You can now live and work in a “smart” environment with smart-lighting control, smart thermostats, smart-home security, doorbell cameras and door locks. Your office can be programmed to remotely unlock, turn on, regulate temperature and more.

You can speak with someone at your door from a thousand miles away and you can see what mischief your pets, children and employees are up to when you are absent — and remotely remind them they are under your watchful eye.

Could this connectivity put your data at risk? Is the data transmitted through Siri, Alexa, your network, the Starbucks Wi-fi or the Starlink in your car secure? Could someone access data through your printer’s Wi-fi or get into your payment processing account through a connected device? Does your guest Wi-fi connect to the same network as the one that hosts your accounting system, your clients’ records or your proprietary information?

How many data access points lead to and from your devices? With all the data access points in your network, would you know if it were compromised?

Connectivity is improving with 5G, the next generation of wireless networks. Bandwidth capacity and reliability of wireless service are better. 5G is ideal for the ever-increasing data and communication requirements of the billions of connected devices that make up the IoT. Technologies like bluetooth, cellular, Wi-fi and ethernet, bring more “things” together and connect more of your devices to them. While the cost of sending and receiving data has gone down, the risk of data compromise has increased. Thanks to the connectivity of the IoT, the area of concern goes beyond the walls of your business. Is your computer screen visible to your home security camera? Do you check work emails on your cell phone when

By ANNE SALLEE

you are out? With access and connection opportunities abound, it’s a delicate balance between convenience and risk.

It's on you to protect the data you manage. Cybersecurity helps protect sensitive data, personally identifiable information (PII), protected health information (PHI), intellectual property, data and governmental and industry information systems from theft, misuse and damage. Resources are available to you to assess, plan and manage the safety of your data and your network now.

» Network access technology applications can control and minimize risk to IoT network connections and data.

» A cybersecurity risk manager can assess your network and data infrastructure

identifying challenges, weaknesses and recommend solutions, to help you address and mitigate risk to sensitive business data and systems.

» You can subscribe to a managed security as a service subscription with a third-party cybersecurity expert to monitor traffic, risks and apply fixes or changes as needed.

If you don’t have the expertise, seek out the service that suits your needs and your budget before your critical data is compromised. It is less expensive to be proactive than to fix it after the fact!

Anne Sallee is the Business Development Muse with RB Advisory.

Questions Surround Legality of Marijuana Use

With many states legalizing medical and recreational marijuana sales and usage, employers are interested to know how it will impact their workers’ compensation claims. Zenith Insurance Company’s in-house legal team weighed in to answer some of the most common questions.

This is a state-specific question, depending on the statutes, regulations and case law in each jurisdiction. But, in general, we should look at the intoxication, not the intoxicant. Alcohol is legal but drunk driving isn’t. In Florida, some or many

take the position that a medical marijuana card allows a person to use marijuana as a medicine but does not allow them to be under the influence at work. So, an insurer can deny benefits if an employee who has a medical marijuana card tests positive for marijuana after an on-the-job accident. A constant confounding problem is that urine testing doesn’t test for the intoxicating substance, THC, it tests for the metabolite left over after the THC is metabolized. A positive urine test just shows that the person used marijuana at some time in the past. Most carriers today continue to focus on the issue of intoxication and safety on the job, not on whether marijuana is socially acceptable or legal. Some states don’t allow testing for marijuana in an employment context if marijuana is legal for adult recreational use. Currently, that’s not the case in Florida, though it could change because it’s a trend seen in other states as marijuana becomes legal.

The federal law, the Controlled Substances Act, does come into play regarding marijuana in the workplace, but more so in the employment-law sense, rather than workers’ compensation.

Employers should be sure to consult with their employment attorneys when facing marijuana questions since there could be discrimination or Americanswith-Disabilities-Act consequences to decisions made regarding marijuana in the workplace. If the federal government removes marijuana from Schedule 1 of the Controlled Substances Act, it may impact state workers’ compensation laws.

For example, in Florida, a recent case held that a workers’ compensation carrier

Q: With some state and local legalization of marijuana use, what are some ways this will affect workers’ compensation for employees if they are injured on the job while under the influence of marijuana?

Q: Are workers’ compensation statutes governed by federal law, which still rules marijuana use as illegal? What does this mean to employers and employees?

doesn’t have to pay for a medical marijuana evaluation because marijuana is on Schedule 1 and, by definition, has no medicinal value. Thus, the court reasoned, marijuana could never be medically reasonable or necessary, therefore the evaluation is not necessary. If, however, marijuana comes off Schedule 1, an injured employee could or might argue that a carrier has to pay for the evaluation, medical marijuana card and delivery device. Note: currently, the Florida medical marijuana law says marijuana “is not reimbursable” under workers’ compensation, so insurance carriers would not have to pay for the cannabis, but might have to pay for the evaluation, vape pen or rolling papers.

Q: What other issues are employers seeing due to the increased use of marijuana?

The biggest problem Florida employers face relates to the labor shortage coupled with the increase in marijuana use. Some employers are having a very difficult time

finding employees who test negative for marijuana on applicant testing (Florida Drug-Free Workplace requirements include mandatory applicant testing). Employers have asked about removing marijuana from their testing panel. Many insurers discourage that, as it creates limitations in determining compensability after a positive post-accident test.

As an alternative to not testing for marijuana, some carriers have taken the position that employers can hire applicants who test positive without affecting their Drug-Free-Workplace status. However, it’s good practice for employers to document that the applicant acknowledges that intoxication on the job site is not condoned, that there is no acquiescence to working while under the influence and that benefits can be denied if there is a positive post-accident test.

A related issue is that employers are reporting very long delays in receiving the results of applicant testing due to the

amount of COVID-19 testing that labs are doing. Some employers have lost promising applicants to other employers while waiting on making a final hiring decision until the test results come back. Again, employers should consult with their human resource professionals and/or employment attorneys regarding these hiring issues.

The information contained in this article is not to be construed as legal advice and is not meant to be a substitute for legal advice. Zenith Insurance Company (Zenith) makes no representations or warranties, express or implied, guarantees or conditions of compliance with applicable laws or regulations and such compliance is ultimately the responsibility of the employer. The information presented is not applicable in all jurisdictions of the U.S. The jurisdiction you are in, changes in the law or regulations or the specific facts of an individual case may result in different interpretations of the law or process than those presented here.

Manager’s Tip from UHC

Best practices to keeping your employees happy

Welcome To Manager’s Tip s

Manager’s Tips is a new offering from UHC spotlighting an issue that is felt by employees in the hospitality industry. Then, we’ll provide insight on how managers and employers can address the issue and help build a positive workplace culture.

June: Equitable break policies

Statistic

66% of hospitality workers surveyed report that offering consistent breaks for all employees would be a meaningful strategy to support their mental health.

Problem

Due to the nature of hospitality work, employees often find it challenging to be positive and productive for long periods

of time without breaks. Across all position levels, people may feel dejected, resentful and exhausted if there is no time to step away. While it can be difficult to offer breaks consistently in hospitality work, the effort is worthwhile, as “breaks can reduce or prevent stress, help to maintain performance throughout the day… help to reset your mood … and increase levels of energy at work and decrease exhaustion”.

Solutions

Ideal Scenario: Show your team you care by providing clear guidance on when and how everyone, not only smokers, can take short breaks throughout the day.

• Ensure all employees have access to breaks with clear protocols that ensure breaks are covered and communicated.

• If possible, a manager can offer to take on duties for a few minutes when someone needs a quick break to cool down or

breathe. That can make a world of difference.

Next Best Scenario: Things can get hectic at work. Maybe you’re short-staffed on a busy day or there are other factors that make ensuring breaks seem impossible.

• Be transparent with your team: clearly communicate your support and your effort to provide breaks even if you are unable to do so. This will demonstrate respect and care for the well-being of your team.

Information sourced from: “Creating a Culture of Support in the Workplace: A Best Practices Resource for Managers in the Hospitality Industry — Active Minds,” and “Foundation for Success: The Importance of Taking Breaks — The Wellbeing Thesis.”

For resources and more information, visit healthy-hospitality.org or contact us at hospitalityhealth@uhg.com

1Creating a Culture of Support in the Workplace: A Best Practice Resource for Managers in the Hospitality Industry — Active Minds.

Island Oasis®, the world leader in premium natural beverage mixes, is proud to announce a partnership with Children of Restaurant Employees (CORE®) to support food and beverage service workers and their children affected by a qualifying circumstance.

Established in 2004, CORE is a nationally recognized, nonprofit organization built by the food and beverage community for food and beverage service employees with children.

As part of its sustainability commitments, Island Oasis is not only working to minimize its environmental footprint, but also is dedicated to strengthening communities. One of these communities is the food and beverage service industry that has embraced Island Oasis for nearly 40 years.

CORE provides financial support to qualifying food and beverage service staff when they or their children are affected by lifealtering events, such as medical illness; injury; death of the employee, spouse or their child; or the impacts of a natural disaster. CORE financial grants are issued for various needs for their specific circumstance and may cover rent, utilities, groceries and other necessities. CORE has recently initiated its 2022 Inspiring Hope campaign. In 2020, it helped industry families in 50 states, in Washington D.C. and in Puerto Rico, distributing nearly $1.5 million to 544 families.

To learn more, apply for a grant, refer a family for grant consideration or to donate, please visit coregives.org.

Congrats to Half Shell

The Half Shell Raw Bar is celebrating 50 years! Originally built as a shrimp warehouse in the 1950s, the restaurant opened in 1972 in a building that was once the epicenter of Key West’s booming shrimp industry.

On Saturday, August 27, Half Shell will be setting up circus tents with a seafood festival, featuring live music and guest bartenders from decades past, and with

contests including oyster shucking, corn shucking and Edith look-alikes. There will be plenty of Florida seafood and plenty of local characters. Come on by!

Industrial Soldier Offers Memorial Tables

Honoring those that have sacrificed so much for our country

Industrial Soldier is the result of many years of experience working with individuals with various disabilities who struggle each day to find employment and become a productive part of society once again. Our mission is to give these soldiers a holistic approach for employment and support from fellow veterans in the workplace.

Industrial Soldier announces the availability of the Memorial Table. By purchasing these tables, restaurants and hotels can show their support for those that have given so much for our country. These patriotic symbols will show your

support for severely wounded soldiers and first responders and will create new careers. Essentially, the more tables sold, more veterans can be hired.

Positive Customer Impact Veterans and first responders will patronize establishments that support their community.

These tables can be made to fit your decor, size and can be made to most specs. Smart tables are also available for advertising. Customer feedback is encouraged to better serve you and to keep our designs up to your standards. Custom furniture is also available.

For more information contact Andrew Pope at 904-770-9790 or visit www.industrialsoldier.com.

Tallahassee Chapter Fundraiser for World Central Kitchen’s Ukrainian Relief in Poland

The Florida Restaurant & Lodging Association’s Tallahassee Chapter raised $13,295 for Chef Marc Murphy’s World Central Kitchen (WCK) recently with a pheasant hunt at Southwind Plantation. Funds were raised to support WCK’s efforts in Poland. WCK has been on location for months responding to this crisis, feeding those escaping from the war in Ukraine.

“By the inspiration of Celebrity Chef Marc Murphy and his involvement with Jose Andres and World Central Kitchen, we were inspired to provide funds for their efforts in helping displaced Ukrainian citizens in Poland,” said Tallahassee Chapter member Drew McLeod. “Marc didn’t hesitate to fly to Poland right after his participation in the TCC Cleaver and Cork event in

Tallahassee and we didn’t want to hesitate in contributing in any way we could.”

Mcleod recognized Tim Smith, Nick Lowe and Dan and Moriah Murphy with a shout out for their hard work in putting the event together, as well as for Smith’s generosity in providing the huntingpreserve location for the event. Mcleod acknowledged that their efforts contributed to FRLA’s ability “to feed those in need at such a critical time.”

Island Oasis® Partners with CORE® to support foodservice families facing a qualifying crisis

Paul Schreiner, Managing Partner of Panama City Beach Texas Roadhouse

Paul Schreiner recently passed away due to health complications related to a heart attack. At only 49, Paul was a legend in the Florida Restaurant & Lodging Association, not only for his active participation, but also for the amazing disaster relief that he and his team provided to devastated communities after Hurricane Michael. He undertook feeding thousands, day after day, as they tried to pull their lives together after the hurricane. He was a community leader and was named to be the 2023 Panama City Beach Chamber of Commerce President.

He will be truly missed by all who knew him, and going forward, we are certain that all disaster relief within the association will be measured against the example of his incredible leadership.

Godspeed Paul. You and your family are in our prayers.

FRLA's Summer Board Meeting was a success and really showcased some of our awesome sponsors. The networking event was hosted by the Miami-Dade Chapter, and we got a flavor of South Florida in hospitality, entertainment and food! Be sure to click here to see a recap video and here to view the General Counsel's Anti-Trust Rap!

1. Gas South donated to AMOB's Dive Into Reading Program. 2. Nailah Nash and Chairwoman Olivia Hoblit enjoyed the reception. 3. Sheldon Suga, Hawks Cay and Nick Lowe get ready for the meeting to start. 4. (L-R)Jackie Tornes, EVP/GC Valls Group and FRLA Miami President; Julissa Kepner, GM of Miami Marriott Biscayne Bay and FRLA Miami board; Regional Director, Lynne Hernandez; Miami-Dade State Attorney Katherine Fernandez Rundle; Carmen Casabielle, Nat’l Sales Director of Imperial Dade, and FRLA Miami Board attended the event. Thanks so much for hosting! 5. Hireology reps shared info about their workforce solution.

MOVERS

Meet Kandi Gardner

Kandi Gardner is the newest member of the Florida Restaurant & Lodging team. Kandi joined us as the Panhandle Regional Director and officially started in early May.

Kandi holds a Master of Science in Performance Psychology from the University of Edinburgh, Scotland, U.K., and a Bachelor of Science in Psychology. Kandi has a background in motivation, aspiration and multidisciplinary performance. She has practiced in personal and professional development. She is a presenter and keynote speaker on

subjects including Mindful Awareness Practice, Enhancing Guest Experience, Inspiration, Motivation and Self-regulation.

Kandi has conducted quality service assessments, designed targeted socio-emotional development programs and guest engagement workshops and experienced successful pilot programs in the U.S. and U.K. Kandi has been involved in project management since 2013 in commercial development and executive coaching and support. She is an engaging trainer with a transformational leadership style. Welcome Kandi!

Sandy St. John Retires from Alsco

Sandy St. John, longtime FRLA member and Alsco representative, is retiring after a 28-year-long career with the uniform and linen company. He first got involved with the Association in 1990 before he went to work with ALSCO. He has served FRLA in many capacities including as Board Member of the Suncoast (formerly Manatee/Sarasota) Chapter. Sandy will continue as an FRLA member going to work for his son’s business, Speed King Signs. Congrats and great job, Sandy!

David Mariotti

General Manager of the Year

Congratulations to FRLA’s Northeast

Chapter board member, David Mariotti, for receiving the Remington Hotels’ General Manager of the Year Award!

The New Panhandle Regional Director

FRLA Educational Foundation Hosts Annual ProStart Teacher Training

During their summer vacation, 69 Florida ProStart instructors went back to college to become students again. The teachers participated in the Florida Restaurant & Lodging Association Educational Foundation’s (FRLAEF) annual ProStart Teacher Training. This year Keiser University and the University of Central Florida’s Rosen College of Hospitality each hosted instructors for four days.

Participating instructors are involved in teaching FRLAEF’s two-year ProStart School-to-Career curriculum which is designed to prepare high school students for careers in the food service industry. ProStart instructors participated in the weeklong event to fine-tune their culinary skills, so they are better prepared to teach their students.

While the teachers were able to have a little fun, there was no skipping class! UCF’s Rosen College of Hospitality hosted 38 ProStart instructors from June 14–17, 2022. During the event they learned about topics such as soups and salads, appetizers and advanced plating techniques. They also participated in field trips to Universal Orlando and Darden’s Headquarters.

There were 31 instructors in attendance at the event at Keiser University’s Sarasota Campus. The focus was on sustainability, international favorites and sweet treats. The attendees also toured Dakin Dairy Farms and Geier’s Sausage Kitchen.

Regardless of which event the instructors attended, all will take the information learned during the weeklong training back to the classroom and share it with their students.

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

Congratulations!

After placing first at the ProStart Culinary Team Competitions, Strawberry Crest High School, from Dover, represented Florida at the National ProStart Invitational in the Culinary Competition while Hialeah High School, from Hialeah, represented Florida in the Management Competition. Strawberry Crest High School finished 12th in the Culinary Competition while Hialeah High School placed 18th in the nation in the Management Competition.

Strawberry Crest High School

Hialeah High School

ALTAMONTE

BOCA

DAYTONA

FORT LAUDERDALE

FORT

FORT

FORT WALTON

GAINESVILLE

JACKSONVILLE

JACKSONVILLE

KEY

LAKELAND

MELBOURNE

MIAMI ENGLISH

MIAMI SPANISH

ORLANDO

ORLANDO

PANAMA

SARASOTA

TALLAHASSEE

TAMPA

TAMPA

WESLEY

Food Manager Training & Testing Schedule

call toll-free (866)

SAFE (7233) or

safestaff.org.

DEADLINE FOR REGISTRATION:

days prior for Test With Confidence Packages.

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