Florida Restaurant & Lodging

O f f i c i a l P u b l i c at i O n O f t h e f lO r i da r e s ta u r a n t & lO d g i n g a s s O c i at i O n

BOCA rAtOn resOrt & CluB’s seCrets OF suCCess

2 JUNE/JULY 2013 FLorida rEstaUraNt & Lodg iNg associat ioNSee Us at FRL Show Booth 1036

FLor ida rEstaUraNt & Lodg iNg 3www.restaurantandLodging.com

From t he ch a ir m a n’s de sk

As part of my responsibilities as Chairman, I attended the National Restaurant Association’s (NRA) Public Affairs Conference in Washington, DC with a large FRLA delegation. This conference was a great opportunity to

interact with members of Congress and to network with restaurateurs from around the Country.

The Conference offered both a meeting format and then individual meetings with Florida Congressional members, much like our Tourism Day, here in Tallahassee. Our group from Florida met with several members of the House of Representatives including: Representatives Steve Southerland, Vern Buchanan, Daniel Webster, Ted Yoho, Ander Crenshaw, Tom Rooney and Ted Deutch. It was interesting to meet and chat with our Florida Congressmen in a small group setting. In these meetings we were given an opportunity to discuss some of the important issues facing business owners and governmental leaders such as Immigration Reform, the Affordable Care Act, Minimum Wage, among others.

Before we started Richard Turner, our Vice President of Government Relations, prepared each of us so that we were ready to discuss certain subjects and dig into these important issues. Decisions on legislative action concerning these issues could impact our Industry and the way in which we conduct our business. These Congressmen heard loud and clear from our delegation. It’s what representative government is all about.

As a guy who has been a participant at the local and the state level on behalf of vary-ing organizations and causes for many years, involvement at the national level is another step toward establishing a positive business climate. We all want to do what is right,

provide jobs for our people, contribute to the economy, make a living, and maybe even make a little money. No one knows more about our business than we do, and that is why it is so important to become involved in efforts that provide insight to the folks that make our dream a reality. Get involved and stay involved. Support elected officials who support our Industry. Attend programs that “make our voice heard”.

– ANDY REISS2013 Chairman of the Board

Florida Restaurant and Lodging Association

A Positive Business Climate Depends On It

Your Involvement is Key Both Locally and Nationally

Thanks!

Andy Reiss

… to our large FrlA delegation for making the trip to Washington, DC

Robert McAdam, Darden Restaurants, Maribeth Bisienere, Walt Disney Parks

and Resorts, Nick Vojnovic, Little Greek, Don Fox, Firehouse Subs of America,

LLC, Cecily Sorensen, Firehouse, Crystal Burney, Firehouse, Matt Halme, Bloomin’

Brands, Joseph Kadow, Bloomin’ Brands, Andrew Gross, Sunshine Restaurant

Corporation, Laurilee Thompson, Dixie Crossroads, Inc., Bob Jones, Southeastern

Fisheries Association, Jeanna Merrifield, Wild Ocean Seafood, Mike Merrifield

Wild Ocean, Sherri McCoy, Cape Canaveral Seafood, Joe Kefauver, The Parquet

Group, James Salerno, Focus Brands, Nicole Di Pietro, Tijuana Flats, Al Gardner,

A&L Associates, Leigh Doyle, Hill of Beans Coffee Company, Jennifer Osgood,

Cintas, and Jacob DiPeitre, Walt Disney World Resort.

There is no better way to be heard than to visit our elected officials and sit down and explain our position on issues that affect our busi-nesses and our lives.

4 JUNE/JULY 2013 FLorida rEstaUraNt & Lodg iNg associat ioN

Departments 3 From the Chairman’s Desk YourInvolvementisKey 5 From the CEO signaturesummereventspromoteallFloridaOffers 7 CEO Profile CrawfordKer,Founder/president,Ker’sWinghouse 9 Event Calendar 2013FrLaeventCalendar 9 Marketing DoesYourOperationneedaFacelift 10 Chefs That Sizzle martyBlitz,miseenplace,tampa 12 ProStartLongJourneytothetopforprostartWinners 13 Chapter Corner BrowardChapter:excellenceineducationawardsGala 17 Emergency ManagementFloridaBusinessesLearnemergencypreparation 19 Top Trends / Cool Web Pageproduce/sides•www.HaWKsCaY.com 22 Movers & Shakers VIsItFLOrIDareceives$9.5mminFunding;Welcome,Hertz 24 Hot New Concepts WahooseafoodGrill,Gainesville 26 Legislative Report sineDiereport:successin2013 29 Employment affordableCareactnextsteps 30 FRLA Summer Board MeetingphotoHighlightsfromBocaratonresort&Club 31 FRLA Fishing TournamentphotoHighlightsfromBocaratonresort&Club 32 Operations Don’tGetCaughtinthetippoolWhirlpool 34 Membership FrLa2013regionalDirectors’territories 34 Social Media socialmediaisrockingtheFloridarestaurantBusiness 35 Wine Tips atsmith&Wollensky,miamiGuestsshapeWinetastes,trends 40 Guest Commentary Let’sendHumantraffickingbypamBondi 41 Green Hotels OceanreefClubearnsOnepalmGreenLodgingDesignation 43 ProStart FloridaschoolplacesthirdinInt’lLodgingmanagementCompetition 46 SafeStaff Foodmanagertraining&testingschedule

contents14 Q&A:TheAffordableCareAct

Trusted advisors Don Fox (Firehouse of America) and Mario Roizsome (HR Benefits) offer readers assistance in navigating the Affordable Care Act (ACA). Each agreed to give us their thoughts on some important questions.

36 TheBocaRatonResortandClub SecretsofSuccess

Find out more of the history, practices, and amazing amenities of this legendary property, once dubbed the “Greatest Resort in the World,” and, “the happy combination of Venice and heaven.” The resort was host to this year’s FRLA Summer 2013 Board Meeting.

45 EndlessSummerSongwriterSeriesNashville’s top songwriters showcased in four-day charity event during South Walton Beaches Wine and Food Festival in Sandestin.

JUNE/JULY 2013 • WWW.RESTAURANTANDLODGING.COM

Cover photo courtesy Boca Resort


ChairmaN

Andrew Reiss Andrew’s Downtown, Tallahassee

ChairmaN-ElECT

Jim McManemon, Jr. The Ritz-Carlton, Amelia Island

SECrETary-TrEaSUrEr

Matt Halme Outback Steakhouse Inc., Tampa

Dave Hadelman Twin Peaks, Orlando

Greg Nicklaus Sirata Beach Resort, St. Petersburg

Kevin Speidel Hilton, Fort Lauderdale

immEDiaTE paST Chair

Bruce Craul Legendary Inc. & Hospitality Inc., Destin

prESiDENT/CEO

Carol B. Dover, fMp

EDiTOr

Susie R. McKinleyEmail: [email protected]

M AG A Z I N E

pUbliCaTiON maNaGEr

John M. [email protected]

aDvErTiSiNG

Leslie L. Baker 850-545-5023 • [email protected]

pUbliShED by

DestinCom1334 TimbErlaNE rD., TallahaSSEE, Fl 32312

phone: 850-545-1362 • Fax: 850-907-8245

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 dis-cretion. Unless otherwise expressly indicated, Frla does not endorse or warrant any products or services contained herein. in addition, unless otherwise expressly noted, the opinions expressed herein are those of the authors and not necessarily those of Frla, its directors, officers, members, or staff. Content submissions may be made to the publisher’s Office by regular mail or by e-mail. please note that submit-ted materials will not be returned.FRLA Headquarters Publisher’s Address230 S. adams St. 1334 Timberlane rd.Tallahassee, Fl 32301 Tallahassee, Fl 32312 850/224-2250 850/545-1362Fax: 850/224-9213 Fax: 850/907-8245

ad rates and Submission Guidelines at www.RestaurantAndLodging.com

Florida Restaurant & Lodging magazine (USpS 002-629; iSSN 1044-03640) is published bi-monthly. Frla members receive this publication as part of their membership dues. Non-members receive it as a marketing and promotion effort to inform the Florida foodservice and lodging industry of efforts made on its behalf by Frla. printing and mailing services: boyd brothers printing, inc., panama City, Fl.

address changes may be sent to: Frla, pO box 1779, Tallahassee, Fl 32302 or via email to [email protected]. Subscription address changes (digi-tal or US mail, can be made at www.restaurantandlodging.com, and click the manage Subscription tab.

From t he ceo

BY CAROL B. DOVER

Signature Summer Events Promote Enjoyment of All Florida Has to Offer

Carol B. Dover

T his issue of the FR&L Magazine offers FRLA’s Sine Die Report from the recently concluded Legislative Session. The FRLA Government Relations team worked tirelessly to ensure our hospitality

industry remains viable in today’s competitive economic environment. Issues such as paid leave preemption were debated and passed or failed, depending on the topic.

And now with the success of the paid leave preemp-tion, governmental decisions relating to mandatory paid leave must be decided at the state level rather than a myriad of local ordinances. We expect Governor Rick Scott to sign the measure once it reaches his desk. This is a tremendous victory for local businesses whose existence depends on a level playing field with other companies. A complete briefing of issues pertinent to Florida’s hospitality industry is within this publication.

Signature events held throughout the Sunshine State encourage residents and visitors alike to stay at our hotels, eat at our restaurants, visit our attractions, and enjoy all that Florida has to offer. FRLA is proud to be contributing to these events through our Endless Summer Music

Series which brings in Nashville songwriters and nationally-recognized musicians to entertain at local festivals and shows. Thompson Square recently played in Tallahassee over Memorial Day Weekend as part of the Series and was a big success!

We recently sponsored the South Walton Beaches Wine & Food Festival which attracted more than 3,200 attendees to listen to our country singers, sip some wine, and watch cooking demonstrations by Florida chefs, all while raising money for local charities.

We hope you enjoyed FRLA’s recent Summer Board Meeting June 10-12 at the Boca Raton Resort & Club. Board meetings are an excellent opportunity to meet with industry peers and to also learn about the most recent legislative and hospitality developments that impact your business. For further information about upcoming board meetings, including registration information, please go to www.FRLA.org.

I also want to personally congratulate the students of Lake Forest Community High School in Palm Beach County who participated this summer in the 2013 LMP International Competition at Orlando’s Rosen Shingle Creek Resort. Each year the American Hotel & Lodging Association hosts students from around the world to showcase their skills in a two-day competition.

The event was comprised of three competitions with Lake Forest Community placing 8th in the Knowledge Bowl, 3rd in the Hospitality Project, and 3rd in Hotel Operations, which earned the high school an overall 3rd place finish.

Congratulations to these students who were awarded thousands of dollars in scholarships provided by leading hospitality management schools.

Thank you for your continued support of our industry.

Carol Dover is President and CEO of the Florida Restaurant and Lodging Association.


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FLor ida r estaUr a nt & LodGinG a ssoci ation

FR&L Magazine’s CEO Profile is a new feature which will

highlight CEOs of both our hotel and restaurant members.

The CEO Profile will offer insight into the hospitality

industry as well as how to get started in the business.

Crawford Ker of Ker’s WingHouse visited with Susie

McKinley, Editor of FR&L Magazine, to offer his thoughts

for our CEO Profile.

Crawford Ker Founder/President Ker’s WingHouse Bar & Grill

Crawford KerC rawford Ker, founder and president of Ker’s WingHouse Bar & Grill, grew up in Dunedin, Florida and is a former college and professional

football player. Crawford opened the first WingHouse in Largo, Florida. in 1994. The WingHouse staff ’s dedication and teamwork was a recipe for success. Today, WingHouse has 21 locations in 18 cities throughout Florida in Altamonte Springs, Bradenton, Brandon, Clearwater, Daytona Beach, Gainesville, Kissimmee, Lakeland, Largo, New Port Richey, Ocala, Orlando, Palm Harbor, Pinellas Park, Sanford, St. Petersburg, Tampa and Winter Park.

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How did you get started in the hospitality industry?

I was inspired to work in the hospitality industry after I retired from the NFL because my dad had been in the restaurant business all his life. As a kid, I would help out. In 1994, I saw an opportunity to become an entrepreneur and opened the first Ker’s WingHouse Bar & Grill in the Tampa area.

Early in your career, what was the most valuable lesson that you learned?

I’ve learned that you need drive and perseverance. It takes a lot of hard work to become successful in this

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PAYLESS

forGAS

industry, just like it does in professional sports.

The NFL taught me the importance of teamwork and the roles that everyone plays. Just like a team is constantly evaluated on its performance – wins, losses, yards, completed passes – the success of a restaurant is based on traffic and sales.

A football team needs to win and a restaurant needs to be profitable to survive. They’re both very competitive environments.

Do you have any mentors who were instrumental in helping you achieve your goals? If so, please share any thoughts you have about your mentor that might be of interest to FR&L readers.

My father was my mentor. He spent his life in restaurants and was an incredibly hard worker. He inspired me to go into the restaurant business after I left football. It’s always a great thing to have a mentor that has been where you are about to go. My dad was a great resource early on in the development of Ker’s WingHouse.

Do you have any career-related advice that you would like to pass on to FR&L readers?

Always devise a well laid-out plan that examines different angles for various situations. It’s easy to let fear stop you, but instead of letting it conquer, persevere

through the obstacle and drive to be the best. Every opportunity in life is a risk that can lead to success. Make sure to take on these opportunities to reap the rewards.

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

The people I’ve surrounded myself with over the last 20 years have provided an immense amount of guidance and support. I was able to establish strong relationships with people during the creation of Ker’s WingHouse that has helped my business succeed and grow to 21 locations. I learned a lot from them about business and industry.

How has participation in FRLA positively affected your business?

Being a part of the network gives you opportunities; it’s helped Ker’s WingHouse gain recognition within in the industry and throughout Florida. FRLA is an important part of the community in this business.

Is there anything you would like to share with Florida’s hospitality industry members?

Take advantage of any opportunity to learn, whether it’s from someone in the hospitality business or not. You never know when that advice will prove to be instrumental in making your next move.

Crawford Ker and some of the girls of WingHouse.


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Artistic Photo Imaging was created by international architect, photographer and computer graphics designer, Harvey C. Ferber, in an attempt to introduce a greater ambiance and some new adventurous ideas into the décor of the food service industry.

Ferber’s latest restaurant innovation is to create a “one-of-a-kind” artistic restaurant gallery. Using hand-finished ultra-violet protected canvas artistic photos, with randomly placed three-dimensional indirect

lighting photo panels and indirect wall wash lighting, an entire section of walls of an operation could represent the appearance of an artistic collage with various scenes of choice.

Ferber recommends using restaurant artwork designed to be dedicated to the wine list and menu items, such as entrees and desserts, with graphics of these items. This, too, may be designed as a three-dimensional illuminated element. This design concept may also be used for creating interest in children’s menu offerings creating an inviting atmosphere without great expense.

Ferber feels this concept could reduce decor costs while providing exceptional aesthetic and dining ambiance providing the most comfortable and desirable dining pleasure....after all as he states...“we do live in an artistic 3-D world of color...”

For more information email Ferber at [email protected].

ArtIstIC PHOtO IMAGInG

DOes YOur OPerAtIOn neeD A FACelIFt?

Event Calendar2013For more information: www.frla.org/events

n FRLA Marketing/Operations SummitJuly 10-11, 2013 - Hilton Downtown Tampa

n FRLA Trade ShowSeptember 22-24, 2013

Orange County Convention Center – Orlando

n FRLA Big PartySeptember 23, 2013

BB King’s Blues Club – Pointe Orlando

n NRA/FRLA Bob Leonard Golf ClassicSeptember 25, 2013

ChampionsGate – Orlando

Contact FRLA to solve compliance issues at 866-372-7233 or www.SafeStaff.org

Out OF COmpLiAnCe?


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

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

MartyBlitzMise en Placetampa, Florida

Chef Marty Blitz

Chef Marty Blitz apprenticed under a Master Chef at the Golden Mushroom, a well-known restaurant outside Detroit. He start-ed his career as a teenager in delis gaining invaluable experience about pace and work-ing the line that would never leave him. He

then studied under Chef Milos – an amazing classical teacher who helped him take his raw talent and form the foundation of his career, including how to calibrate his palate. Once formally trained through this apprenticeship and the American Culinary Association, he has since spent his nearly 35 plus years in the industry expanding a culinary repertoire that now includes the world’s many cultures and flavors with a specialization in the bold tastes of Tampa Bay.

Under his guidance, Mise en Place expanded both its cater-ing business and its in-house capabilities, growing from a six-table diner in 1986 to its current evolution as a full-service restaurant seating up to 240 people and preparing as many as a 1,000 meals in an evening.

An avid reader and owner of at least 5,000 cookbooks, Blitz continually seeks inspiration from those around him; absorbing new tastes, ingredients, techniques, and skills from the multi-ethnic community that is the restaurant industry.

Blitz combines this passion for learning with an unusual skill. Like a musician composing sonnets, Blitz first creates dishes in his mind, mentally combining flavors and foods until it is complete – finished – done.

He then works with his team to produce and serve the meal without ever testing the recipe. Using simply his classical train-ing, knowledge of food, and legendary palate, Blitz builds menus from scratch that feature some of the most exciting food served in Tampa Bay.

As a result of this eagerness to learn, over the past 27 years, Mise en Place’s dishes have continually grown in complexity and depth, elevating expectations and providing a dining expe-rience that continually reinvents itself.

Describe your restaurant concept. Mise en Place is a chef-driven innovative fine dining concept

featuring Modern American Cuisine and encompassing a range of hospitality: Lunch, Dinner, Lounge, Events, as well as an Art Museum Cafe and a Wine Bar. Mise en Place is truly a chef-driven restaurant as our creativity, and the meals created, are

the foundation of our concept. The main restaurant menu changes in part each week and that creates the dynamic nature of our work that is reflected in our wine and cocktail list, as well as our approach to event planning and staff training.

What influences your cooking style? Ethnic cuisine mostly. I love to explore a culture and its food.

I then take those dishes that really speak to me, and I elevate them to fit my menu at Mise en Place. I am also influenced by my staff and their passion for food. We get together to cook and eat, and I am inspired by that.

Does Tampa Bay inspire your menu? I fell in love with the Tampa’s regional cuisine when I moved here.

I grew up and trained in the gentler style of the Midwest, so I got good at it and particularly enjoy it with the greater access to fresh farm products. Yet, I have always gravitated to bold flavor: Cuban and Island cuisines define bold and deep in terms of cooking. Plus, Southern cuisine is part of our regional cooking and shares a profile with Midwest cuisine.

Please tell readers about the features of Modern New American cuisine.

We use the term Modern American (not New) because our cui-sine is really driven by Chef and pulls from so many sources. It is not New, Nouveau or New World, which are some of the very defined current or recent cuisines. Modern American is a fairly broad description which tells a diner that it is innovative and currently drawing from a broad spectrum of cuisines for inspiration and in the genre of the American chef.


Please describe some of your most popular menu items.

We change some of the menu at Mise en Place each and every week so it is never exactly the same. This keeps staff engaged and con-stantly learning and guests excited each time they visit to discover what’s new.

Some of the menu items that we are jazzed up about on the current menu are:

The House Cured Charcuterie Plate includ-ing lamb andouille sausage, duck tasso, coppa, and a pork belly duck foie gras rillette. The charcuterie is presented with “groovy” accoutre-ments including hibiscus mustard, kumquat marmalade, capers, cornichons, and crostini.

Perfectly prepared Sous Vide Lobster served with a house made spicy edamame mascarpone dumpling and a jicama avocado grapefruit salad. The plate is beautifully decked out with con-temporary enhancements including rice crackers and aji amarillo yuzu vinaigrette.

Varying flavors and texture is the highlight in our Aji Amarillo Chimichurri Seared Tuna entrée. Our sushi grade tuna is served over a trumpet royal mushroom fava bean lobster posole. A chayote hearts of palm radish ceviche taco sits beside the tuna accompanied by cuitla-coche crema and boniato puree. The presenta-tion is finished with drizzled smoked tomato pepita romesco vinaigrette.

With all the love of evolution at Mise en Place, there are a few favorites guests just don’t let Chef take off the menu. Two of those dishes are this main course and this dessert:

Mustard Pecan Crusted Rack of Lamb - A parsliade style crust where the lamb is dredged first in dijon mustard and then in a blend of breadcrumbs, parmesan, crushed pecans and herbs is the highlight of this dish...unless you consider the Amish cheddar chili grits the lamb sits on! Topped off by our homemade cayenne buttermilk onion rings and accompanied by sea-sonal vegetable sauté, consisting of carrots, baby golden beets, haricot vert, and fennel - the dish is complete with a bourbon lamb jus.

For dessert, try our legendary Chocolate Pecan Toffe Mousse. On the menu since Day One and still here by popular demand it is a pecan crust baked to crisp that is then topped with a thick chocolate ganache and chilled. Just before serving, a warm toffee sauce is poured

I have always gravitated to bold flavor; Cuban and Island cuisines define bold and deep in terms of cooking.

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over the top of the chocolate and a bit of creme anglaise drizzled for a touch of vanilla flavor. Simply scrumptious!

What is your “sizzle” – for example, cuisine and food that are signature or “specialties,” unique food presentations or any new ideas you are using?

I think my sizzle comes from the fact that I will ask any question that will increase my knowledge of food and cooking. Whether of a master chef, a star chef, or a home cook - I let my curiosity lead. Thus, I am always changing

and growing and keep my edge. Right now I am really into our Charcuterie program - we make all our own.

It was a huge part of my education, and it is so cool that it is ‘back’. The night chef I did my apprenticeship under has written two books on the subject, and it is great to share it with him and … ask questions!

What is your favorite dish to eat that you’ve created?

Right now it is probably the Charcuterie.

What do you attribute your success in the restaurant business to?

A true love of food, a penchant for cook-ing, the desire to explore and the fearlessness to question...along with a business partner who handles all FOH with the same passion.


The Florida team’s journey began with a short two-hour flight. That is how long it took Leto High School, rep-resenting Florida in Culinary, and

Eastside High School, representing Florida in Management, to arrive in Baltimore, Maryland, for the National ProStart Invitational.

For Leto this was their first journey to the National ProStart Invitational. For Eastside, they have been down this road before. At the end of the weekend, Leto finished 11th in the

Culinary Competition while Eastside finished in 7th place in the Management Competition.

However, the winning culinary team’s jour-ney to the top began with a 24-hour flight. After six months of intense practice, four stu-dents from Simon Sanchez High School in Yigo, Guam, wowed judges at the National ProStart Invitational.

“They were very clean, very focused, and they didn’t make any mistakes,” said Chef Greg Beachey, who manages the National Restaurant

Long Journey to the Top for ProStart Winners

Prosta rt

Association Educational Foundation’s ProStart program. “They kept their plates and flavors simple, and they didn’t try to get crazy. They stuck to fundamentals.”

As winners of the National ProStart Invitational culinary competition, the students each received $5,000 in scholarships from NRAEF and The Coca-Cola Co. Likewise, the winners of the management competition, from Badger High School in Lake Geneva, Wisc., received $5,000 scholarships.

In addition to the scholarships, the NRAEF will fly both winning teams to Chicago next month for the National Restaurant Association Restaurant, Hotel-Motel Show.

For the culinary competition, the Simon Sanchez team prepared a lumpia-encased, sea-food beggar’s purse: stuffed pork tenderloin; and a dessert within 60 minutes.

After the competition, Mac Daniel Dimla and his team mates, Angelica Sia, Airen Magday and Leyann Lusung shouted, “We got this one,” as they posed for celebratory photos. They said they were excited that their months of hard work and brainstorming paid off.

“The thing that made us stand out was how we worked together,” he said. “We are a family, and we really had each other’s backs.”

For the management competition, the Badger High School students presented a hypothetical restaurant concept, which included a business plan, menu, food costs, decor and layout. The students -- Victoria Bouras, Mason Fellmeth and Tyler Lininger -- said they practiced tire-lessly for nearly four months, going over their presentation and critical thinking questions every day.

“We kept pushing on,” Bouras said. “We knew that if we bled in practice, we wouldn’t bleed in battle.”

About 350 students from 43 high schools participated in the competition, which began Friday with orientation and a pep rally. The culinary and management competitions ran all day Saturday and Sunday at the Marriott Waterfront in Baltimore. The event closed with the awards ceremony, where the top five man-agement and culinary teams received more than $1.4 million in scholarships.

“We are so proud of everyone in this room,” said Rob Gifford, executive vice president, philanthropic initiatives, NRAEF. “You are all champions.”

Tallahassee’s Capital Cuisine Restaurant Week and Endless Summer Music Series

As part of FRLA’s Endless Summer Music Series, the husband and wife music team of Thompson Square performed over the Memorial Day weekend in Tallahassee cap-ping the city’s Capital Cuisine Restaurant Week. Over 8,000 people came to downtown Tallahassee to hear local and Nashville musi-cians, many of whom visited our restaurants, stayed at our hotels, and took advantage of all that Tallahassee has to offer. The American Red Cross volunteers were also on hand to collect donations from concertgoers in support of our friends in Oklahoma.

In the week leading up to the concert, restaurants across Tallahassee offered special prix fixe menus as songwriters complimented the cuisine at downtown locations. This event gave the community an opportunity to experience the culture of the Capital City at family friendly costs.

A special thank you goes to our co-sponsors VISIT FLORIDA, Visit Tallahassee, Cone Distributing, MillerCoors, Coca-Cola, The Tallahassee Democrat, WTXL ABC 27, 94.9 WTNT Radio, and Thomas Howell Ferguson.


ch a P ter cor ner

(L-R) Don Friedman, General Manager Embassy Suites Fort Lauderdale; Supt. Runcie; Ramola Motwani, FRLA Broward VP/Lodging & Education Committee Chair; Kevin Speidel, Area Director Hilton Fort Lauderdale/FRLA Broward Chapter President & State Executive Committee Member; Marcos Borras, General Manager Bahia Mar Resort; John Allan, Hotel Manager Doubletree by Hilton Gallery One. Robert Runcie (inset) is Broward County Schools Superintendent.

The Broward Chapter of the Florida Restaurant & Lodging Association’s (FRLA) Educational Foundation recently held its Fourth Annual

Excellence in Education Awards Gala at the Westin Beach Resort in Fort Lauderdale on April 17. As a partnership between Broward County Schools and the local hospitality industry, the event honored local high school students and teachers and provided scholarships to thirteen outstanding students in the ProStart (Culinary Program) and Hospitality, and Tourism Management Program who exemplify the skills needed to succeed in the hospital-ity industry. Broward County Superintendent Robert Runcie was the keynote speaker.

Congratulations to all winners!

At the recent First Coast Mixer, Don Fox (CEO, Firehouse Subs) and Paul Renner (Milam, Howard, Nicandi & Dees).

First Coast Chapter President Daryll Adams and Florida DBPR Secretary Ken Lawson.


What do our members need to do today to prepare for the ACA?

DF: The most basic thing each operator has to do is determine if they are a large employer (50 or more full-time equivalent employees). If they ARE a large employer, they should determine how many of their current employees are actually full time (in other words, they average 30 or more hours per week). Once you understand how many of your staff would be eligible for an offer of health insurance, you can make an intelligent decision about whether or not you will offer a qualifying health insurance policy.

MR: First Steps:• Determine applicable large employer status (Consider Special

Rules on Seasonal and Variable Employees)• Decide “Play or Pay” - We recommend PLAY • Select a team of professionals that can provide expertise in ben-

efit plans, measurements, compliance, HR and implementation.• Don’t Panic - The Internal Revenue Service (IRS) or

Department of Labor (DOL) have not created field manuals for enforcement and penalties

• Best Practices - Good faith effort and an updated employee handbook will go a long way.

What are the top three to five things FRLA members need to address by October 1 to be compliant with ACA?

DF: If you are a small employer, you have far fewer concerns. If you are a large employer, regardless of whether you offer health

insurance or not, you will need to start evaluating your scheduling practices for your hourly employees.

If you continue business as usual, you will run the risk of either having to offer insurance to more employees than you had planned (or can afford), or racking up penalties that you had not counted on.

If you are going to embrace changes in employee scheduling prac-tices, you should do so no later than July 1, 2013. This will give you three months to establish who your full-time employees are in advance of October 1, 2013. While not yet a date certain, this is the likely date when you will have to announce to your employees your intention for offering health insurance.

If you do not have clarity about who is full-time, (and who is not),

on the Affordable Care Act FRLA Magazine spoke with some of our trusted advisors for assistance in navigating the Affordable Care Act (ACA). Each agreed to give us their thoughts on some important questions.

Don Fox is CEO of Firehouse of America, LLC, where he leads the strategic, nationwide growth of Firehouse Subs, one of America’s leading fast casual restaurant brands. Under his leadership, the brand has grown to more than 600 restaurants in 35 states and Puerto Rico, and is recognized as one of the best franchises in the country. Don sits on various boards of influence in the restaurant community, and is a respected speaker, commentator, published author and blogger. He was named one of 10 Executives to Watch in 2011 by Nation’s Restaurant News (NRN), is a 2011 Golden Chain honoree, and was recognized by NRN as 2011’s Operator of the Year.

Mario Roiz is managing principal and founder of HR Benefits, and has serviced the employee benefits industry for the past 25 years, with a focus on managed care, alternate funding, and underwriting. Prior to founding HR Benefits, Mario spent 15 years of his career with the top insurance carriers to include CAC-Ramsey, the first licensed HMO in the State of Florida, AvMed Health Plan, an Blue Cross and Blue Shield of Florida. He helped pave the way for HMOs, introducing the first generation of managed healthcare to one tenth of the Florida market. Mario holds three of the most prestigious designations available in the Health Care industry: REBC (Registered Employee Benefits Consultant), RHU (Registered Health Underwriter) and a designation created in the wake of the Supreme Court’s decision on the Patient Protection and Affordable Care Act. This designation – CHC (Chartered HealthCare Consultant) – provides advisors with crucial information, techniques, and skills to navigate employers within the current dynamics in legislation, taxes and compliance.


you will not be prepared to tell them whether or not they should seek insurance on the Exchange.

If you are going to offer insurance you should have started discussions with your broker or insurance company in regard to the exact product(s) you will chose for your company.

MR: First thing and the most overlooked: test your plan as of the 12/27/12 IRS requirement release date:

• Plan must have been offered to at least one-third of employees (full-time and part-time) at the most recent open enrollment period prior to 12/27/12, or;

• Cover at least 25% of employees as of the end of its most recent open enrollment period (or any date between October 31 and December 27, 2012), and;

• Employer must offer affordable coverage that provides minimum value to full-time employees starting with the 2014 plan year.

Second, the 90-day enrollment rule: waiting period cannot exceed 90 days (hard 90 days). We recommend changing the waiting period to the 1st of the month following 60 days.

Third, Annual Open Enrollment Requirements:• To avoid potential penalty, an employer must provide employees

with and an effective opportunity to enroll (or decline coverage) at least once each plan year.

• An employer CANNOT render an employee ineligible for a premium tax credit by requiring the employee to enroll in unaf-fordable coverage.

• An employee’s failure to make a timely premium payment may result in termed coverage without the employer becoming liable for affordability test penalty.

What is the most frequent question you get asked in regards to the ACA?

DF: The most common questions seem to be about the penalties for not offering insurance. But frankly, there is such limited understand-ing of the ACA among most operators that the questions are many and diverse. One key piece of advice I have for all operators at this stage is to think about the environment in their restaurant(s) after they announce their intentions to their employees. You must assume that in addition to your employees, all of your customers and even the media will be com-pletely aware of your position on the ACA. If you are not proud of the solution you are implementing, then you should probably reexamine it.

MR: It varies by industry, market segment and employer size, but the most common question after initial shock, is how much it will cost if we play or pay. This association (FRLA) is leading the nation in creating solutions and resources available to all members regardless of size; infor-mation and guidance is a phone call away.

For additional resources on the Affordable Care Act, visit: www.FRLA.org/tools-and-solutions/healthcare-resources


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The Florida Restaurant and Lodging Association (FRLA) has presented an opportunity for businesses to pre-pare for disaster at workshops across

the state, in a series called “Bulletproof Your Business.” The free business continuity work-shops were in collaboration with the Florida Division of Emergency Management and the University of West Florida’s Small Business Development Center, and have been scheduled in Ft. Myers in late May, Palm Beach Gardens on June 19, Pensacola on June 24, Jacksonville on June 26, and Gainesville on June 28.

The workshops are designed to teach local hoteliers, restaurateurs, and businesses how to create a continuity and disaster preparedness plan, how to utilize a property protection check-list, and how to protect their establishments in the event of a natural disaster.

“These workshops will literally help save local businesses by showing them there is so much more they can do to prepare for the devastating impacts of natural disasters,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “June 1 marked the start to hurricane season. The workshops were scheduled in Ft. Myers in late May, with Palm Beach Gardens, Pensacola, Jacksonville, and Gainesville in June, ” she said. “Whenever pos-sible, take advantage of opportunities like these workshops – they are offerings no business can afford to miss.”

The program was led by noted speakers in the insurance and business management worlds from both the public and private sectors.

The speakers included: • Cathy Hagan, a Certified Business Analyst

and Area Director at the Small Business Development Center at the University of North Florida. In 2005 she traveled to New Orleans to work in an SBA Business Disaster Recovery Center, counseling business owners following the devastation of Hurricane Katrina.

• Daniel Cavanaugh, a Naval Vietnam vet-eran. Cavanaugh has over twenty years of busi-ness management and financial administration

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Florida Businesses learn to Prepare for emergencies at Workshops Across the state

experience from the private sector.• Lynne McChristian, the Florida

representative for the Insurance Information Institute, a nonprofit and non-lobbying organization based in New York and founded by the insurance industry in 1960 to provide insurance education.

• Dr. Phil Geist, a consultant with seventeen

years of experience with both U.S. and inter-national management consultant firms serving Fortune 500 companies and several national and state governments.

Get A Plan! For additional information on Business Continuity Workshops, go to www.frla.org/tools-andsolutions/emergency-a-disaster-preparedness


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Westphal Is Tampa Bay Beaches’ Tourism Person of the Year Winner

FRLA’s Pinellas Chapter sponsors the Tampa Bay Beaches Chambers Tourism Person of the Year Award. This year, Steve Westphal, owner of the Parkshore Grill, The Pub, Ten Beach Drive and The Hanger Restaurants was awarded this honor.

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Burger 21® is Going Strong!Burger 21®, a new better burger franchise founded by the owners of The Melting Pot®

Restaurants, Inc., announced plans to expand westward with Dallas targeted for future franchise development.

“Burger 21 is about providing guests with premium ingredients, innovative recipes and a gourmet experience without the gourmet price,” said Mark Johnston, Burger 21 president and chief concept officer and president of Front Burner Brands, management company for Burger 21. “We’ve seen a strong interest in our brand in Dallas, as well as surrounding cities, and we’re now looking for dedicated franchisees to help us bring Burger 21’s crafted burgers and hand-dipped shakes to Texas.”

As part of its aggressive growth strategy, the Tampa-based concept plans to develop approximately 20 or more restaurants in the market. To date, Burger 21 has six restaurants open in Florida and 18 franchised locations in development along the East Coast.

VISIT FLoRIdA Receives $9.5MM Increase in Public Funding

The Florida Legislature passed the state budget which included a $9.5 million increase in VISIT FLORIDA funding for a record $63.5 million in FY 2013-14. This move positions Florida to increase visitation and job creation.

The significant increase in VISIT FLORIDA funding over the past two years is a clear indication that state leaders recognize the importance of tourism, and the industry’s role in strengthening the Florida economy and creating jobs for Floridians. It is also a strong endorsement of the industry-driven nature of our public/private partnership and our collective success in generating a substantial return on the state’s investment in VISIT FLORIDA’s cooperative marketing programs.

Thanks to Florida’s tourism industry partners for these efforts: the VISIT FLORIDA Board of Directors and marketing committees, the Florida Association of Destination Marketing Organizations, the Florida Attractions Association, the Florida Association of RV Parks and Campgrounds, the Florida Association of Museums, the Florida Retail Federation, the Florida Association of Broadcasters, Enterprise Florida, Florida Restauranta and Lodging Association, and the Florida Chamber for their collective leadership, support and advocacy.

Tampa Bay Beaches Chamber Tourism Person of the Year, Steve Westphal, with Carol Dover, FRLA President / CEO, and Dannette Lynch, FRLA Director of Membership.


1886 Cigar manufaCturers transfer operations to tampa after a fire in Key West damages faCtories there 1898 spanish-ameriCan War erupts, resulting in spain giving up Cuba While Ceding puerto riCo, the philippines, and guam to the u.s. 1959–1962 the first Wave of Cuban …

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Whitehead Honored With Distinguished Service Award

Michael Whitehead, Division of Hotels and Restaurants employee and the State’s Mass Care Coordinator, received the 2013 Distinguished Service Award from the Governor’s Hurricane Conference (GHC) May 9, 2013 for “his outstanding contributions in improving mass care capabilities in the State of Florida and the nation.”

The GHC’s DISTINGUISHED SERVICE AWARD is given to an individual or organiza-tion that has made cumulative outstanding contributions to some aspect of hurricane preparedness, response, recovery, mitigation or research in the State of Florida. The scope of the contribution can be local, regional or statewide.

Well-deserved Mike! Congratulations!

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Hertz: Welcome to the Sunshine State Worldwide headquarters move will bring 700 jobs to Southwest Florida

The Florida Restaurant and Lodging Association is proud to welcome Hertz to the Sunshine State. The company recently announced it will move its corporate headquarters to Estero, Florida from Park Ridge, New Jersey.

“We commend Governor Rick Scott for fostering a positive business relationship with this Fortune 500 Company,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “Hertz is a wonderful corporation that works directly with the tourism industry by help-ing our visitors travel our state with ease and in turn encouraging continued growth here in Florida.”

Over a two-year period, up to 700 jobs will be relocated starting later this year, while more than 2,000 personnel will remain in New Jersey and the metro-New York City area, including up to 150 employees who currently work in Park Ridge. All other Park Ridge employees will be able to retain their current positions at the new headquarters in Ft. Myers, scheduled to be completed in early 2015.

Hertz operates its car rental business through the Hertz, Dollar, and Thrifty brands from approximately 10,400 corporate, licensee and franchisee locations in North America, Europe, Latin America, Asia, Australia, Africa, the Middle East and New Zealand. Hertz is the largest worldwide airport general use car rental brand, operating from approximately 8,800 corporate and licensee locations in approximately 150 countries. Hertz is the number one airport car rental brand in the U.S. and at 111 major airports in Europe.


… immigrants Come to florida to esCape the Cuban revolution; rush inCludes Children sent by fearful parents in “operation peter pan.” a seCond Wave arrives from 1965 to 1974, With government oversight 1980 mariel boatlift brings more Cuban refugees

Ron Vlasic, 2013 AH&LA Chairman, Jim McManemon, Ritz-Carlton, Amelia Island receives the AH&LA State Leadership Award from Katherine Lugar, AH&LA President & CEO and Joe McInerney, AH&LA’s Past President & CEO.

McManemon Receives AH&LA State Leadership Award

The American Hotel & Lodging Association (AH&LA) announced the winners of the State Leadership Awards recently during its annual Legislative Action Summit (LAS). These awards honored some of the most outstanding profes-sionals in the hospitality industry, recognizing their hard work and dedication to bettering the lodging community across the country, for AH&LA and its partner state associations.

Jim McManemon of the Ritz-Carlton, Amelia Island, and FRLA’s incoming 2014 Chairman of the Board, was among those recog-nized. Congratulations Jim!


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Governor Rick Scott Signs Paid Leave Preemption MeasureLegislation Protects Tourism, Hospitality Job Creation and Expansion-

FRLA applauds Governor Rick Scott for signing House Bill 655, a mea-sure to preempt paid leave ordinances to the state level. Union-backed cam-paigns in Orange and Miami-Dade Counties sought to have local govern-ment require private entities to mandate paid leave benefits for employees. This anti-business edict was defeated at the local level and will now, with this new law, be decided at the state level.

“Thank you to Governor Rick Scott for signing the paid leave preemp-tion legislation and protecting members of the tourism and hospitality industry,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “Our industry has consistently fought for unifor-mity and fairness across the state, whether it relates to inspections, licens-ing fees, or training requirements. Florida businesses cannot survive with competing regulations on a county by county basis and this legislation now allows for a level playing field for job creation and expansion.”

House Bill 655 was sponsored by State Representative Stephen Precourt (R-Orlando) and State Senator David Simmons (R-Altamonte Springs) and goes into effect July 1, 2013. The new law also requires a statewide task force be created to analyze employment benefits and the impact of state pre-emption of the regulation of such benefits. The findings are to be submitted to the Governor, the President of the Senate, and the Speaker of the House of Representative by January 15, 2014.


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1989–present more Cuban refugees arrive via improvised vessels and a speCial lottery system n

G A I n e s V I l l e

Owners Shawn Shepherd and Butch Monaghan have launched a new concept in the land of the Gator: Wahoo Seafood Grill. Wahoo Seafood Grill is a fish house with a relaxed atmosphere. This concept offers fresh Florida seafood, create your own salad, special-ty sandwiches and seafood boils, also known as “Big Pot Boils”.

Wahoo’s is a fun party place, too, with Karaoke on Monday nights, live music Wednesday – Sunday, $4.50 Martinis on Wednesday, $4.50 Margaritas on Thursday and Happy Hour 3 - 7pm every day.

With an outdoor porch for seating and four big screen TVs to watch multiple sport-ing events at once, guests are certain to have a great time at Wahoo Seafood Grill.

If you’re driving through Gainesville, stop by or checkout www.wahooseafoodgrill.com.

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PAID LEAVE PREEMPTION: PASSED

Beginning last year, the business community came under attack by local governments and organized labor groups wanting to mandate certain employee benefits. Immediate action was required during the 2013 Legislative Session. Local governments continue to intrude in areas where they have never ventured before. County and municipal governments around the state started to seek enactment of ordinances that would require businesses to provide certain employee benefits, including paid leave.

The Florida Restaurant & Lodging Association created a coalition of more than 30 associations and businesses with the ultimate goal of preempting local governments from passing ordinances requiring employers to provide certain employee benefits not already required by state or federal law.

Mandated paid leave was considered by both the Orange County and Miami-Dade County Commissions in 2012. Similar measures across Florida and the country seeking to mandate that all private sector employers provide both full and part time workers various employee benefits, including paid leave, continued to grow.

The nightmare of creating a patchwork of varying mandated employer

requirements by 67 counties and over 400 municipalities would slow Florida’s economic recovery and cause a loss of jobs.

FRLA wishes to thank Senator David Simmons and Representative Steve Precourt for their dedication and hard work to this vital piece of legislation.

SCHOOL START DATE: DIED IN COMMITTEE

Each year prior to 2006, several school districts around the state began to push their start dates further into the month of August. The inevitable finally happened, one school district decided to start its school year in July. It was at this point that parents around the state started to complain and the hospitality industry started to notice a reduction in sales and bookings.

In 2006, legislation was passed so the school year start date could not begin any sooner than fourteen days prior to Labor Day. This was a compromise between parents, businesses, and educators. Educators were happy with additional days to prepare students for exams while parents and businesses were satisfied the school year start date was fixed so that it was a predictable constant in the future.

As the legislative session progressed, Senator Kelli Stargel and Representative Larry Metz filed bills that would rescind

the 14-day before Labor Day rule. In an effort to preserve Florida’s 71.8

billion dollar tourism industry, FRLA opposed any revisions to the school start date. While our efforts were successful, we anticipate this issue to reappear in 2014.

EXPANSION OF GAMBLING: DEFEATED

The Destination Resort Casino issue was one of the most lobbied bills of the 2012 Legislative Session. Florida voters have three times rejected “Las Vegas style” casino gambling over a 35-year span.

Prior to the beginning of the 2013 Legislative Session, both the House of Representatives and the Florida Senate established committees on gaming. After numerous committee meetings and hours of testimony, the Legislature ordered that a comprehensive critical assessment study was in order.

The study, to be completed by October 1, 2013, includes the following:

• Evaluate the structure and performance of Florida’s existing gaming industry;

• Describe the economic and fiscal impacts of each subsector, assess changes in those impacts over time until the present day, and include projection for the future;

This year, lawmakers supported legislation that ensures Florida will continue to create a business friendly environment for our industry. Most notably, we congratulate Senator David Simmons and House Majority Leader Stephen Precourt for their tireless efforts in supporting legislation that allowed preemptive paid leave measures to be decided at the state level.

We also greatly appreciate all of the efforts of FRLA members made during the 2013 Legislative Session from attending Tourism Day to talking with legislators when needed. Thanks to our business coalition which was a successful strategy in working the paid leave preemption issue. Further thanks to FRLA staff and FRLA’s lobbying team for all of the hard work that a successful legislative session like 2013’s required.

to view FrlA’s 2013 Capitol Dish be sure to visit FrlA’s Youtube channel.

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LeGisL at i v e news


• Consider likely social costs of expanded casino gaming activities;

• Include estimates of total spending and net economic impact for gaming as well as the change in demand associated with Floridians and visitors;

• Include estimates of total reduced spending at other Florida businesses because visitor and resident spending has now flowed to gaming.

FUNDING OF BEACH SAFETY PERSONNEL / SUN LIFE STADIUM: DIED IN MESSAGES

Under current law, counties use Tourist Development Tax (TDT) dollars primarily to promote and advertise tourism opportunities in the state of Florida.

SB 1828, sponsored by the Senate Appropriations Committee, would have allowed the collection of TDT dollars to fund beach safety personnel and lifeguard operational activities in areas where there is public access. In order to meet the criteria for this use of TDT dollars, counties must be located on the coast with populations of less than 250,000, excluding the inmate population.

SB 1828 also included an amendment that would provide state funding for Sun Life Stadium in Miami. If the bill passed, a referendum vote was required and the Dolphins could receive up to $289 million in taxpayer support from an increase in Miami-Dade Tourist Development Tax, from 6 to 7 percent. The bill also offered the team up to $90 million in sales tax rebates. With the failure of this bill the referendum vote, which was scheduled for May 14, 2013, was canceled.

INTERNATIONAL DRIVER’S LICENSE: PASSED

The first bill to reach Governor Scott’s desk this year, HB 7059, repeals a law requiring all foreign drivers visiting Florida to obtain an International Driver’s License.

Last session, a new law required international visitors to use an International Driving Permit (IDP), issued in his or her name by their county of residence, to operate a motor vehicle in Florida. However, the new law also required the person to be in immediate possession of both an IDP and a


LeGisL at i v e news

valid driver’s license issued in the person’s country of residence.

The reason for the modification last year was an effort to help law enforcement with non-English licenses and possible security issues.

Unfortunately, this modification had negative impacts on Florida’s international tourism. Immediate action was taken and HB 7059 was fast tracked through the legislative process and signed by the Governor.

HOSPITALITY EDUCATION PROGRAM (HEP): FUNDED $706,698

The Hospitality Education Program (HEP) was created in the early 1960’s with the primary goal of training all individuals and businesses in the food service industry. HEP provides important workforce-related training and transition programs through Florida’s public school system to students interested in pursuing careers in the hospitality industry.

The dollars in the trust fund are derived from a $10 license surcharge paid exclusively by Florida’s restaurant and lodging establishments for the sole purpose of funding this important program.

Approximately 25,000 students and more than 240 high schools participate in HEP. This program helps the hospitality industry grow its workforce by producing a pool of certified and immediately employable workers with the proper skill sets to be assets to the industry.

FRLA worked diligently with the governor and legislative leaders to continue to provide funding for this program which is necessary to recruit and train the hospitality leaders of tomorrow.

VISIT FLORIDA: FUNDED $63.5 MILLION

With FRLA as one of its biggest allies, VISIT

FLORIDA received additional funding in the 2013 budget.

VISIT FLORIDA, the state’s official tourism marketing corporation, serves as a source for travel planning to visitors across the globe. VISIT FLORIDA is a public/private partnership created by the Florida Legislature in 1996.

As the state’s number one industry, tourism was responsible for welcoming 91.4 million visitors in 2012 who spent more than $71.8 billion, generating 23 percent of the state’s sales tax revenue and employing more than one million Floridians. For every $1 spent on tourism marketing, VISIT FLORIDA generates more than $258 in tourism spending and $15 in new sales tax collections, paid by visitors, not residents.

Additional funding is secured from the private sector to expand VISIT FLORIDA’s marketing dollars. Last fiscal year, VISIT FLORIDA raised more than $95 million in private sector matching funds. This was achieved by actively recruiting the state’s tourism industry to invest as Partners through cooperative advertising campaigns, promotional programs and many other pay-to-play ventures. Through this public/private partnership, VISIT FLORIDA serves nearly 12,000 tourism industry businesses.

VISIT FLORIDA facilitates tourism industry participation in domestic and international travel trade and consumer shows, as well as media missions to the top global visitor markets. VISIT FLORIDA also works closely with travel agents, tour operators, meeting and event planners, and is responsible for operating Florida’s five Official Welcome Centers.

WINE CONTAINERS AND SALES: PASSED

The Florida Beverage Law restricts the size in which alcoholic beverages may be sold at retail.

Currently, Section 564.05 of the Florida Statutes states that wine may not be sold in individual containers that exceed one gallon.

The bill amends Section 564.05, F.S. to allow the sale of wine in individual containers that hold 5.16 gallons. This bill is important to restaurants that serve wine by the glass, and also is environmentally friendly by reducing the number of bottles sent to the dump or recycling plants.

MADISON COUNTY LICENSE: PASSED

Until last year, Madison County was one of four “dry” counties in Florida. Under current Florida Beverage Law, a hotel must have at least 80 guest rooms to obtain a “Special Motel/Hotel” license. As is common with counties that have small populations, no lodging establishment in Madison County can meet this requirement.

With the passage of HB 1421, sponsored by Representative Halsey Beshears, and supported by Senator Bill Montford, the number of guest rooms required for a “Special Motel/Hotel” license is reduced to 45 rooms in Madison County only.

This bill will allow Madison County to become more competitive, increase its local economy and provide additional jobs to the area.

RELATING TO PREMISE INSPECTION: PASSED

House Bill 795 permits the Division of Hotels and Restaurants (DBPR) to develop a risk-based inspection frequency for all licensed food service establishments. The bill will potentially lower the regulatory burden for businesses that have a positive compliance history, therefore, decreasing the regulatory burden for many Florida restaurants.

DISTILLED SPIRITS: PASSEDThe passage of this bill allows a craft distillery,

defined as “a licensed distillery that produces 75,000 or fewer gallons of distilled spirits on its premises and notifies the division of the desire to operate as a craft distillery,” to sell distilled spirits it produces to consumers for off premise consumption. Previous to the passage of this bill, such establishments were prohibited to sell their own product in onsite gift stores.

The sales of the spirits must be made on “private property” contiguous to the distillery premises at a souvenir gift shop operated by the manufacturer.


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Affordable Care Act: Next Steps

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In early May, the Department of Labor (DOL) released temporary guidance regarding the Fair Labor Standards Act (FLSA) notice required by the health care law that employers subject

to the FLSA provide notice of the exchanges to their employees. DOL has also released templates employers can use to comply with this requirement – one for those who offer coverage and another for employers who do not.

Employers are required to provide this writ-ten notice to current employees by October 1, 2013, and thereafter to new hires. For 2014, the Department will consider a notice to be provid-ed at the time of hiring if the notice is provided within 14 days of an employee’s start date.

The Technical Guidance and templates are posted on the DOL website:

• Technical Release 2013-02 – Guidance on the notice to employees of coverage options under FLSA §18B and updated model election notice under COBRA

• Template for Employers who offer coverage

• Template for Employers who do not offer coverage

You may notice that these templates are similar to the Employer Coverage Tool that was recently issued as part of the Family Application for Medicaid or Exchange coverage by the Department of Health and Human Services Department.

This guidance and notice has been antici-pated and is the requirement under the law that was originally scheduled to go into effect March 1, 2013. DOL postponed this require-ment at the end of January, saying that they would release future guidance and employer compliance would begin in late summer/early fall 2013.

The statute requires that employers provide written notice and provide the following infor-mation:

1. Informing the employee of the existence of the Marketplace (referred to in the statute as the Exchange) including a description of the services provided by the Marketplace, and the manner in

which the employee may contact the Marketplace to request assistance;

2. If the employer plan’s share of the total allowed costs of benefits provided under the plan is less than 60 percent of such costs, that the employee may be eligible for a premium tax credit under sec-tion 36B of the Internal Revenue Code (the Code) if the employee purchases a qualified health plan through the Marketplace; and

3. If the employee purchases a qualified health plan through the Marketplace,

the employee may lose the employer con-tribution (if any) to any health benefits plan offered by the employer and that all or a portion of such contribution may be excludable from income for Federal income tax purposes.

For more information on health care reform, please visit the National Restaurant Association’s health care website by http://healthcare.restau-rant.org/.

*Source: National Restaurant Association


Board MeetingHighlights

Jim McManemon, FRLA Incoming Chair, Andrew Reiss, FRLA Chairman of the Board. FRLA Board Meeting attendees.

Jordan Langione, Senator Bill Galvano, Richard Turner, FRLA, and Mitch Doren.

Tom Williamson, FRLA GR Chair and Steve Crisafulli, Speaker Designate.

Senator Wilton Simpson and Senator Bill Galvano.



The Cintas Team!

Bob Dearden, FRLA; Doug Sallie, GameTime Travel; Cammy and Bill Milner, Square 1 Burgers; Karen Smith, Alliah Sheta, FRLA.

David Payne, Mark Takaki, Mike Roche, Hillary Stormant, and Brad Gamble made up Team Infinite Energy.

Eddie Lendenburg, SYSCO

Jason Fialkoff, Mitch Doren, and some HAPPY kids!

Tim Burks, Briggs Carroll, John Moore of Team Island Oasis.

Toby Sullivan, Casper Service Group

Senator Wilton Simpson and Senator Bill Galvano.

FRLA Fishing Tournament



The Fair Labor Standards Act (“FLSA”) allows business owners to take advantage of a tip credit and compensate its tipped employ-ees with a lower tip minimum

wage, currently $4.77 in Florida, as opposed to the regular Florida minimum wage of $7.79. In addition to ensuring compliance with the FLSA’s minimum wage and overtime provi-sions, employers must be cognizant of the FLSA’s record keeping requirements regarding hours worked and compensation paid. Failing to create and maintain the necessary records is not only a per se violation of the FLSA, it also exposes business owners to FLSA litigation, even when it has properly paid its employees.

One of the latest trends in wage and hour investigations and litigation in Florida involves tip pools. Tip pools are commonly implemented in restaurants, hotels, pubs, and other customer service oriented industries. Typically, tip pools consist of tipped employees sharing a portion of their tip earnings with other employees. When an employer takes advantage of the tip credit and requires tipped employees to participate in a tip pool, the employer must act meticulously. Otherwise, the tip pool may be invalid and expose the employer to liability under the FLSA. The FLSA entitles current and former employees to recover unpaid wages for up to a three year period in most cases, as well as liquidated damag-es equal to the amount of unpaid wages. Further,

oPer at ions

Don’t Get Caught in the

By MAUREEN DAUGHTON

tIP POOlWHIrlPOOl

This is one wave Florida business owners do not want to catch.

In recent years, wage and hour claims have been on the rise across the

nation. Unlike most areas of employment law, the federal and state

wage and hour laws apply, with a few narrow exceptions, to all types

and sizes of employers including businesses in the hospitality industry.


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the FLSA provides for the recovery of attorneys’ fees, which may be equal or in excess of the amount of unpaid wages owed to employee(s), making unpaid wage litigation particularly attractive to plaintiffs’ attorneys.

The most common mistake employers make when implement-ing a tip pool is the inclusion of non-tipped employees, such as man-agers, cooks, dishwashers, and own-ers. Likewise, employers run afoul of the FLSA’s regulations by requir-ing its tipped employees to contrib-ute a percentage of their tips or sales that results in the employees’ hourly earnings falling below minimum wage. Too often, employers fail to implement the proper checks and balances necessary to ensure that tipped employees are earning no less than the regular minimum wage for all hours worked. Not only do such preventative practices allow an employer to quickly identify and correct errors in compensation, such records also serve as a tremendous asset if an employer finds itself under investigation by the U.S. Department of Labor’s Wage and Hour Division or defending itself in wage and hour litigation.

Regardless of whether an employer implements a tip pool, if it enjoys the benefit of taking a tip credit, considerations for the FLSA’s regulations must be a priority. Employees that work in more than one position, commonly known as dual position employees, i.e. employees who work as a server and hostess, server and cashier, server and caterer in the same or different shifts, pose a nightmare situation for employers ensuring compli-ance with the wage and hour laws. Employers often fail to create and maintain the proper records regard-ing the the type of work being per-formed by dual position employees

and fail to analyze whether paying the tipped minimum wage and enjoying the tip credit is proper for all hours worked by dual position employees. Other common pitfalls include compensation to tipped employees for time spent attending meetings, training, traveling, and/or engaging in stocking and inventory duties.

The FLSA’s collective action provision poses an even larger threat to employers. This provision allows one current or former employee to file a civil action on behalf of him-self or herself, as well as other simi-larly situated persons, and collective-ly litigate unpaid wage claims. The financial burden associated with defending a collective action and the potential unpaid wage liability associated with numerous plaintiffs can in and of itself be staggering to business operations. Worse, collec-tive actions are particularly disrup-tive to business operations because courts often approve and order that a notice of the litigation be posted in the employer’s workplace in order to notify all potential class members of their right to join the litigation.

Avoid riding the undesirable and sometimes devastating wage and hour litigation wave crossing Florida. Be proactive and invest in a wage and hour audit. Learn how to comply with the FLSA’s extensive record keeping requirements and implement best practices policies and procedures that provide protec-tions against unpaid wage claims. Please contact Heather Tyndall-Best at [email protected] to learn more about audit and train-ing services offered by Sniffen & Spellman, P.A. Also, please visit www.sniffenlaw.com to learn more about how Sniffen & Spellman, P.A. can assist your business.

Maureen Daughton is an attorney with Sniffen & Spellman, P.A.


Northwest Florida - Ray Green

230 S. Adams StreetTallahassee, FL 32301Office 850-224-2250 ext. 230Cell 850-545-5901Fax [email protected]

Northeast Florida - Corkey Bergamo

5158 Derby Forest Drive NJacksonville, FL 32258Home/Fax 904-880-6964Cell [email protected]

Central Florida

Contact Dannette Lynch for assistance at 727-642-3404 Fax 727-953-6803 [email protected]

Tampa Bay & Southwest Florida Dannette Lynch

PO Box 554Largo, FL 33779727-642-3404Fax [email protected]

South Florida - Lynne Hernandez

PO Box 566263Miami, FL 33256-6263Office 305-598-FRLA (3752)Cell 305-710-3962Fax [email protected]

2013 regional Directors’ territories

JenniferReed

DannetteLynch

LynneHernandez

CorkeyBergamo

RayGreen

Florida has shifted from being the 11th most active state in social restaurant consumers in 2010 to the No. 2 state with the most socially active restaurant

consumers in the country, with more than three million social restaurant consumers interacting with the industry every day. The Restaurant Social Media Index (RSMI), which tracks and analyzes the growth of social con-sumers in the restaurant business, was built and designed by South Florida-based digital agency DigitalCoCo. The Index has catalogued over 45 million social restaurant consum-ers - the most frequent diners every month - in the U.S. Restaurant busi-ness. Additionally, the Index collects social data on over 5,000 restaurant brands, representing almost 200,000 locations.

“Understanding social media is clearly the next frontier behind building and growing any restaurant business today,” said Paul Barron, CEO of DigitalCoCo and Founder of the RSMI. “We will be able to forecast far in advance if a restaurant will make it or not, all based on consumer social activity on sentiment and in restaurant location-based actions,” added Barron.

“Social media has weaved itself into every layer of culture and society, and continues to be the ever-growing and best source of Big Data for any business.”

The Index currently tracks sentiment of res-taurant consumers based on food, service and overall brand experience. Interesting results from the first quarter of 2013 for Florida show a sig-nificant decrease in sentiment over the previous quarter on the area of service from more than 3.1 million Florida restaurant consumers.

Florida is also leading the way in location-based actions that are tracked across 17 platforms that connect Florida social restaurant consumers with a restaurant location visit in Florida.

When you add an additional 28% of location-based actions by out-of-state residents, you can see very quickly that social media is the new metric in determining how the state’s restaurant

business is doing.The average Florida-based social restaurant

consumer visits a restaurant 3.8 times per month and talks about it on social media. When you add in the tourism connection, that number increases to over 4.8 visits per month per social restaurant consumer and contributes to over 14 million restaurant occasions per month.

“This is serious business for Florida,” stated Barron. “The future of how our state deals with this amazing opportunity could make our tour-ism connection to the restaurant business one of the best in the country if we take the necessary actions to improve our business.”

The reality, however, is that with sliding service standards in Florida over the past three quarters, the state’s operators really need to pick up the service slack. Competitive states that have similar occasion transactions that are surpass-ing Florida in service are Texas, South Carolina, Georgia, Arizona and Colorado. The really great thing about Florida is that it has become a very unique state in regards to new operators making a dent in the culinary scene, as well, which could also represent some of the slide in overall service considering the influx of new operators.

Visit the Restaurant Social Media Index for the new City-Based Social Power Rankings very soon at www.rsmindex.com.

Paul Barron is the CEO and Founder of DigitalCoCo, LLC.

Social Media is Rocking the Florida Restaurant BusinessBy PAUL BARON

soci a L medi a


w ine t iPs

At Smith & Wollensky Restaurant Group, we’ve long been famous for our dry aged steaks, premium seafood and impeccable fine dining experiences. But in

addition to our cuisine and service, we’ve also been able to tout award-winning wine programs at our restaurants, receiving accolades from numerous Wine Spectator and beverage industry publications over the past 25 years.

The ongoing approach to our wine program is to offer premium wines that best complement our signature steaks and seafood, with a focus on varietals that celebrate our classic American steakhouse persona.

We also strive to continuously expand and diversify our selection, enabling our guests to learn about different wines, discover and enjoy new favorites.

With this commitment in mind, about eight years ago we transitioned from an “All American” wine list to one more inclusive of other great wines from around the world.

Now, in addition to our extensive American wine selection, we boast a robust international section that includes wines from France, Italy, Spain, South America, New Zealand and Australia.

While guests at all locations have embraced the expanded wine selection, our sommeliers have seen Miami guests as early adopters and consequent trend setters for international wine consumption, at our restaurant and across the market.

The city’s strong European and Latin American cultural presence shapes Miamians to be some of the first to embrace new and eclectic wine preferences, influencing the tastes of wine aficionados around the country. For instance, we’ve seen the rise of Argentinian malbecs partly attributed to Miami consumers, who love their accompaniment with the area’s big, bold local

flavors. Similarly, the French rose “revolution” has

been piloted by affluent Floridians who originally discovered fine rose wines in European travels. Over the past few years, we’ve seen the interest in French rose wines transcend across all of our markets; in the east coast, Chicago, Houston and more.

At our restaurants, we offer one of the most acclaimed Provencal rose wines on the market - the Chateau D’esclans “Whispering Angel,” a dry, peachy-hued rose with aromas of strawber-ries, citrus, mineral and chalk.

Our National Wine Director Stuart Roy selected this wine for its character, menu versatil-ity and unique production. Its winemakers use a technique of hand-picking grapes by using dry ice in the vineyards and using very old vines of Grenache and Rolle to produce a delicate and pale style.

Loved for its beautiful color, full body and crisp finish, Whispering Angel has become an overwhelming favorite at Smith & Wollensky Miami and locations nationwide.

We at Smith & Wollensky find that in addi-tion to offering varietals such as the popular roses and malbecs, our wide breadth, careful curating and expert knowledge of wine are what continue to engage our most discerning guests.

Our wine selections vary slightly by location, with Miami holding an especially large inventory of over 550 selections and 5,000 bottles.

In addition to our American wines, International wines and Smith & Wollensky “Private Reserve” wines, guests take interest in our “Wine Steward Recommendations” list, seafood pairing list and “Pocket List” of specially featured wines from various regions. In addition to our primary wine program, every March and September, Smith & Wollensky hosts National Wine Week™ (now in its 25th year).

Wine Week allows us to share our knowledge of wine, offer an approachable opportunity to

taste wines from some of the most exclusive winemakers in the world, and enjoy complement-ing menu items from our premium steak and seafood selections.

Over the past 25 years, Wine Week has built an enormous following with guests at locations across the country.

The event highlights the depth of our wine program, as well as our unwavering commitment to serving the very best wines to our guests.

Henry Delgado is the General Manager of Smith & Wollensky Miami.

Miami Guests Shape National Wine Tastes And Trends BY HENRY DELGADO

soci a L medi a

At smith & Wollensky…


The Boca Raton Resort and Club is an historic property designed by Addison Mizner. How long has this historic property been open?

The Cloister Inn opened on February 6, 1926, and the Boca Raton Resort & Club was founded as “The Cloister Inn.” The Cloister Inn originally had 100 rooms; today the 356-acre Resort has 1,047 rooms and suites.

Do you know what the vision of the original owners was?

Legendary architect Addison Mizner designed the Boca Raton Resort to be the “Greatest Resort in the World”. “The happy combination of Venice and heaven”, Mizner originally intended to have gondolas coming up to the resort. At a cost of $1.25 million in 1926, it was called the most expensive 100-room hotel ever built. “Society names, entertainment stars and business moguls competed for opening night invita-tions and the guest list was the most brilliant ever seen in America” (according to the book “Once Upon a Time, the Story of Boca Raton”).

What makes your hotel unique? What makes the Boca Raton Resort unique is the variety

of its accommodations and amenities. The Resort has five hotel buildings, each with its own style – the Bungalows on the edge of the Resort Golf Course, the Cloister, the Tower, the Yacht Club and the Beach Club located on a half mile private beach across the Intracoastal Waterway from the main resort.

Please describe the Boca Beach Club and its relationship to the Boca Resort to FR&L readers.

The 212-room Boca Beach Club re-opened in February, 2009, following an extensive $120 million renovation, inspired by its stunning oceanfront location on one-half mile of private beach across the Intracoastal Waterway from the main resort. The 60,000 square foot pool deck at the edge of the ocean features three swimming pools, private cabanas, a poolside restaurant, SeaGrille restaurant in the lobby with indoor and outdoor seating and stunning ocean views. Camp Boca children’s program is located at the beach and on week-ends, the kite concierge fills the sky with giant kites.

The most recent FR&L Magazine highlights some of your amenities in our “Unique Amenities” feature. Can you please describe to readers your signature amenities? 1. The half mile beach is the perfect backdrop for kite fly-

ing featuring a selection of giant show kites organized by Randy Lowe, the Boca Beach Club’s kite concierge.

2. Two championship golf courses and the Dave Pelz Scoring Game School.

3. 30 Tennis courts with instruction at the Evert Adult Camp and Blackman Tennis Academy.

4. Forbes Four Star Waldorf Astoria Spa featuring Natura Bissé and a spa pool with underwater music.

5. Camp Boca children’s program with Random House library, art program for children, Director’s Cut video making program for kids, Dive in movies watched from

Secrets of Success

The Boca Raton Resort and Club

The Boca Raton Resort and Club hosted FRLA’s Summer 2013 Board Meeting, and

FRLA’s Board was thrilled to stay at this beautiful resort. FR&L Magazine’s Editor,

Susie McKinley, recently had a chance to talk with the Resort’s management about

its Secrets to Success.



the Tower Pool (one of the Resort’s 7 swimming pools).

6. World class dining with Morimoto Sushi Bar and New York’s famous Serendipity with a total of 12 restau-rants and lounges.

7. A unique sculpture program working with the Baker Sponder Gallery in Boca Raton. Renowned for its contemporary works by interna-tional artists, the sculpture program features an estimated $6-8 million in museum quality works available for acquisition placed (indoors and outdoors) throughout the 365-acre Resort. Owners Elaine Baker and Deborah Sponder opened an art gallery at the Resort to manage the sculpture program. Self-guided walking tours of the sculpture collection at the Boca Raton Resort and Boca Beach Club offer a unique audio and web tour allowing you to further enjoy the sculpture throughout the property. To hear interesting facts about each artist and additional art, dial the toll-free number listed on each statue sign and enter the four digit tour number or scan the QR code with your smart phone.

8. Surf School by Billabong, being introduced for summer 2013, with surf instructors for School, clinics and private lessons.

9. Sand castle building on holidays by Team Sandtastic.

Please describe the Spa Palazzo. It is beautiful! Inspired by Spain’s legendary Alhambra Palace, the award-winning

Waldorf Astoria Spa featuring Natura Bissé (Spa Palazzo) within the Resort has 10,000 square feet of gardens, grand arches, carved stone, handcrafted tile, elaborate mosaics and cypress woodwork. It offers a redesigned menu of services and signature treatments as well as spa and wedding packages, incorporating the cutting-edge therapies of Natura Bissé. The Spa includes 44 treatment rooms, a pool with underwater music and two Jacuzzi waterfalls.

The Resort is affiliated with two golf courses. Can you provide some information to readers about the courses and the courses’ proximity to the Hotel?

Ranked by both Golf Digest and Golfweek Magazines among the top golf courses in North America, Boca Raton Resort & Club’s golf program offers spectacular courses, a putting green and practice area, a compre-hensive golf clubhouse, fleet of GPS UpLink Smart Cart golf carts and renowned instruction with PGA Professionals structured for any level of golfer.

The historic Resort Course is located across from the Cloister at the main Resort while the Boca Country Club Course is located approximate-ly 5 miles north of the Resort. The golf program includes the Dave Pelz

Scoring Game School at the Country Club Course.

Have you seen the tastes of your guests change over the years?

Many of the younger guests with families pre-fer the more casual, con-temporary style offered at the Beach Club. No longer content to spend their vacation relaxing poolside, many guests now look for a unique experience and a variety of activities to do with

their families. Fitness centers with state-of-the-art equipment – like the kinesis wall at the Beach Club fitness center - and fitness classes including aerobics and pilates as well as personal trainers, golf, tennis, bike rentals, swimming, water sports, jet skiing, kayaking, boogie boards, water ham-mocks, boating, catamaran cruises, snorkeling and fishing and even an official croquet greensward give guests more than enough activities.

How has the hotel changed since it opened? i.e. décor, amenities, guest activities, etc.

Since 1926, the hotel has increased ten times in size and has added the Tower, the Beach Club, the Mizner Center for business meetings and groups, the Spa, the Golf Clubhouse, Retail shops, the Dave Pelz Scoring Game School, Camp Boca children’s program, and a number of restaurants including Morimoto Sushi Bar, Serendipity, 501 East restaurant, Cielo restaurant at the top of the Tower, Fitness Centers, and the Boca Country Club. Renovations over the years by a number of renowned designers have updated the décor while preserving the historic architectural features throughout the Resort & Club.

Has the resort revised its employee training and/or policies over the years to accommodate guests?

As part of Waldorf Astoria, the Resort reviews SALT surveys on service in all operational areas. Waldorf Astoria provides weekly training topics to review with staff and we have introduced a new program called True Waldorf Service, training staff to provide exceptional service to guests.

How do you keep your employees engaged and motivated?

Daily brief meetings in all departments keep employees informed and quarterly “Town Hall” meetings for all employees with fun presentations by management, major corporate guests and prizes (an employee won a car) keep employees informed on key business initiatives and major important groups of business coming up.

The Memory Maker Program awards staff who perform exceptional services to guests keeps the team motivated. A partnership with Habitat for Humanity offers employee teams the opportunity to work together for


a cause on weekends – a house is being built for an employee. And a long list of employee benefit programs include:

Programs Provided to Boca Raton Resort & Club staff community:

• Weight Watchers program open to all staff with weight loss incentives.

• American Heart Association “My Start Program” heart healthy programs open to all staff.

• American Cancer Society “Fresh Start” smoking cessation program with cash incentives and support teams.

• Provide caregiver training with Hospice.• Educational programs such as interviewing skills, book club,

Discover Your Strength, Stephen Covey’s 7 Habits of Highly Effective People, Money Management Series, 1001 Ways to Reward Your Employees training.

• FREE tax return assistance at tax time.• Summer Spirit programs – Miami Dolphin Tailgate Party,

Backyard BBQ, Water Color Painting Classes, Yoga, Flower Arranging, Cake Decorating…

• Company store (providing food and clothing items at significant reductions for staff).

• American Heart Association on-property mini physicals and blood pressure training free for all staff.

• Free flu shots on-property for all staff covered by medical insurance through employer and a discounted flu shot for those not covered.

• Free Thanksgiving turkeys distributed to all staff .• Company-sponsored and coordinated sports leagues: Summer

Golf League, Bowling Teams/Leagues, two Co-Ed Softball Teams.

What is the most important thing you emphasize with staff about your customers?

The importance of True Waldorf Service – our Memory Maker Program rewards employees for exceptional services they perform for

guests. Every two weeks at our staff meeting, we hear what our staff members have done for guests – it is truly motivating to the entire team.

What critical or priority areas do you emphasize in training your staff?

We review SALT survey results weekly on all areas of operation with staff and work/train staff on areas that have lower than targeted scores. Customer service is our main focus.

What do you think are the keys to low employee turnover, and how have you managed turnover?

Making our staff feel important for the services they provide our members and guests. When employees feel valued and they are offered the benefits provided by the Resort, they tend to stay.

We have a program called Who’s the Boss Now and for a day, managers works alongside the staff. For example, the general manager will work in banquet services for a day, the managing director of sales will work in the cabana office for a day, etc. This program provides valuable feedback on operational issues. The staff feels that their job is important to management and that management knows what they go through in their daily operations.

What has been the greatest change in serving Resort guests over the years?

Making sure that Resort services are kept current and up to date such as providing the technology that guests require as rapid changes take place. Offering guests wi-fi for example in all areas of the resort.

What is/are the most important factor(s) to the Boca Raton Resort and Club’s longevity?

Its unique and colorful history, investment in renovations and updates to keep the resort current and create a fresh modern style while preserving its culture and its value to the community. The Resort continues to introduce popular amenities that appeal to luxury travelers, members and guests.


www.ahlei.org/eyeonawareness

RECOGNIZE

REPORT

REACT

13304439

Let’s End Human TraffickingBy ATTORNEY GENERAL PAM BONDI

Human trafficking is modern day slavery that exploits children, women, and men. This horrible crime consists of both sex traffick-

ing and labor trafficking— and sadly—it is happening right here in Florida. Victims of this $32 billion industry are driven into trafficking through force, fraud, or coercion. According to the National Human Trafficking Resource Center, there are 27 million people enslaved worldwide with 2.5 million in the United States alone. Alarmingly, in 2011, the National Human Trafficking Resource Center ranked Florida third in the number of calls received by the center’s human trafficking hotline. These heartbreaking statistics are evidence that some-

thing needs to be done. I am committed to making Florida a zero-tolerance state for human trafficking, and in order to effectively combat this inhumane crime in our state, we need an all-hands-on-deck approach.

Businesses are uniquely positioned to help end human trafficking in Florida. They have an important role in that they can serve as the eyes and ears throughout Florida to help recog-nize the signs human trafficking and report it. I am proud to work with the Florida Restaurant and Lodging Association, along with other business associations, on a human trafficking initiative that brings the business community together to help eradicate human trafficking in our state.

The tool kit contains facts about human trafficking, recommended training and policies

to help businesses cre-ate their own, and case studies to reference. We have also partnered with Terry Coonan, with FSU’s Center for the Advancement of Human Rights, to provide train-ing sessions that are industry-specific.

Please visit MyFloridaLegal.com to find out more informa-tion about human traf-ficking and how you can get involved in stopping this horrible crime. I am eternally grateful for your participation and commitment to making Florida a zero-tolerance state for human traffick-ing. By working togeth-er, we can save lives.

Pam Bondi is Florida’s Attorney General.

A native of Tampa, Pam Bondi became Florida’s 37th Attorney General after being elected on November 2, 2010. Attorney General Bondi was sworn in to office January 4, 2011.

Attorney General Bondi is focused on protect-ing Floridians and upholding Florida’s laws and the Constitution. Some of her top priorities are: shut-ting down pill mills and protecting newborns from prescription drug abuse; stopping human trafficking; aggressively investigating and prosecute Medicaid fraud; and ensuring Florida is compensated for Deepwater Horizon oil spill losses. Transparency and openness in government have been important throughout her career, and Attorney General Bondi continues to support Florida’s Sunshine laws.

Attorney General Bondi serves as co-chair on the Substance Abuse Committee for the National Association of Attorneys General. She is an honorary member of the Florida Blue Key. She serves on the Special Olympics Florida Board of Directors and is proud to promote their mission of assisting people with disabilities with being productive and respected members of our communities. Also, Attorney General Bondi is dedicated to serving her community and is a member of the Board of The Spring, Tampa’s domes-tic violence shelter.

National Association of Drug Diversion Investigators recognized Attorney General Bondi with 2011 Leadership Award for her efforts to stop prescription drug abuse. Attorney General Bondi was awarded a special recognition by the Florida Police Chiefs Association for “efforts to reduce prescription drug abuse and strengthen Florida’s Prescription Drug Monitoring Program through additional leg-islation via the ‘pill mill’ bill.” Attorney General Bondi was awarded the Florida Board of Medicine Chairman’s Recognition Award for her dedication and service to the people of Florida for her efforts to fight prescription drug abuse. Attorney General Bondi was also awarded the Appreciation of Support Award from the State Law Enforcement Chiefs’ Association.

Attorney General Bondi was awarded the Distinguished Alumna Award in 2011 by Stetson University for extraordinary service to Stetson Law and to the legal profession. During her career as a prosecutor, Attorney General Bondi was awarded the Lawyers of Distinction Award by the Tampa Bay Review for outstanding performance. She was awarded the Champion of Independent Education in Florida Award by the Independent Colleges and Universities of Florida.

Attorney General Bondi is a graduate of University of Florida and Stetson Law School and has served as a prosecutor for more than 18 years. As an assistant state attorney for the 13th judicial district, her inves-tigative and courtroom experience includes the suc-cessful prosecution of numerous first-degree murder cases and capital cases.

Pam Bondi

GU e st commenta ry


Go Gr een hoteL s

Ocean Reef Club, located in the Florida Keys, has earned the prestigious One Palm designation in the Florida Green Lodging program, in

recognition of the Inn’s eco-initiatives. The Inn at Ocean Reef includes a collection of luxuri-ous accommodations that includes guest rooms and suites with water, ocean and tropical views. Ocean Reef Club’s guest accommodations also include vacation rentals in private residences.

Established in 2004 by the Florida Department of Environmental Protection (DEP), the Green Lodging Program recognizes environmentally conscious lodging facilities throughout the state. Recognized as Florida’s true environmental leaders in the hospitality industry, One Palm members implement a variety of green practices in the areas of com-munications, water conservation, energy effi-ciency, waste reduction and clean air.

At Ocean Reef Club, these practices include water conservation measures through low flow plumbing fixtures, a linen reuse program, and energy efficiency achieved by installing ENERGY STAR® appliances and program-mable thermostats. Other green practices include the use of all natural cleaners with no chlorofluorocarbons (CFCs), recycling bins in all guest rooms, and “Going Green” signage to educate its guests and members about the Club’s eco-sound initiatives.

“At Ocean Reef Club, our practices have always reflected green designation standards,” said Paul Astbury, President of Ocean Reef Club. “This, however, is the first time we have applied for the certification, which confirms that our long-time efforts represent the high-est standards of environmental care. With our location, surrounded by a national marine sanctuary, it is essential that we work to protect the natural resources that all of us share in the Florida Keys.”

Beyond the Green Lodging Certification, Ocean Reef Club’s green initiatives are far reaching. A multi-disciplinary “Green Team”

Ocean Reef Club Earns One Palm In Florida’s Green Lodging Program

ensures that every department identifies and implements green practices. For example on the Club’s two golf courses, moisture meters and soil sensors monitor adequate water, salt, and temperature levels in the soil, which works

to conserve water. At the 175-slip Marina, free pump out service is available for every vessel, and there are monofilament recovery stations (marine and wildlife can become entangled in discarded fishing line).


Call 888.372.9119 x226 for more information

FRLA Memberssave with countless discountson products & services:

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t h is ev e n t woU L d not Be PossiBL e w i t hoU t t h e sU PPort oF t h e Fr L a eF ’s Pa rt n er s

Florida School Places Third at 2013 International Lodging Management Program Competition

High school hospitality students from Forest Hill High School in West Palm Beach, FL finished in third place at the tenth annual American Hotel & Lodging Educational Institute (EI) International Lodging Management Program (LMP) Competition held April 10-12, 2013. Students from Monta Vista High School in Cupertino, California took home the international title at the event and second place winner, Okkodo High School, Dededo, Guam, had the distinction of having placed first or sec-ond in each of the past three years’ competitions.

The event at the Rosen Shingle Creek Resort chal-lenged students to display their hospitality knowledge and skills through a variety of competitive events including a night audit, room inspection, banquet planning, case studies, and knowledge bowl quiz. Thirteen teams par-ticipated in this year’s competition, representing schools in the Bahamas (Andros Island and New Providence), California, Florida, Guam, Hawaii, Idaho, New

Hampshire, Ohio, Oklahoma, Pennsylvania, Washington, D.C. and Wyoming.

Florida earned the third place title by finishing third in the Hospitality Project, third in Hotel Operations and eighth in Knowledge Bowl.

“As a first time judge, I was very impressed with the entire process as this truly was a competition the students took very seriously. I was honored to be involved as these young people competed for scholarships. I saw so much bright promise in those that I met. The student competi-tors came to Orlando prepared and presented themselves very professionally. Their teachers and parents should be proud,” said Marian R. Barbieri, Vice President of Human Resources, New Castle Hotels & Resorts. “As a human resources professional, I found it very refreshing to meet the future of our industry and to see how much they are learning at the high school level about the hospitality business.”

Florida’s National ProStart Team (l to r) Edward Morfa (Culinary), Manny Martin (Culinary), Kiyana Reed (Management), Abby Gilkey (Management), Holli Manche (Management), Renee Clayton (Management), Alejandra Franco.


Being a senior is tough - full of arduous

labor. When I was a freshman, I dreamed of this year. I dreamed of how amazing it would feel to walk into class knowing I was a senior, an adult ready to go off into the world. It wasn’t until now, when I’m actually in my senior year, that I realized the grass isn’t always greener on the other side.

“It can’t be that bad!” You’re probably won-dering. But, trust me when I say this, and only this. Getting ready to graduate is like climb-ing a mountain. You push yourself harder and harder and persevere through the climbing. Then you reach the top, the peak, and an uncontrollable thought pops into your head as you stand on the tipping point. “How did I end up here? I have no idea what comes next.”

I don’t. I don’t know what comes next. It’s absolutely terrifying. But, what I do know is this. I have this passion inside me about this industry that the ProStart program has enhanced. ProStart has given me a plethora of opportunities to learn and grow, through exams about the industry, as well as competi-tions. I’ve had the chance to compete at the national level for the ProStart Management competition, which has been a huge journey I’ve taken to give me a head start when I enter this industry for my career.

So, I might not know exactly where I’ll be five years from now. That’s okay though, because I have my passion to bring me to my goals, and I have the ProStart program, which I am grateful for because of the support and the aid it has provided me.

Abby Gilkey is a student in FRLA’s ProStart Program.

Prosta rt

By ABBY GILKEY

Our Future Leaders Blog

Abby Gilkey

Overall Winners1st Place: Monta Vista High School, California. Team members: Emily Hong,

Michelle Li, Sonal Patel, Isabella Zhang. Instructor: Carl Schmidt. 2nd Place: Okkodo High School, Guam. Team members: Flori Dela Cruz, Christian

Lubas, Royelle Mae Carter, Ranalou Sison. Instructor: Evon Wong. 3rd Place: Forest Hill Community High School, Florida. Team members: Lisdanay

Perez, Samantha Martin, Lissette Albelo, Jayme St. Hilaire. Instructor: Diana Sardina.

Knowledge Bowl1st Place: Okkodo High School, Guam. 2nd Place: Monta Vista High School.

California. 3rd Place: Kennett High School, New Hampshire.

Hotel Operations1st Place: Monta Vista High School, California. 2nd Place: Lakeland Resort

Academy, Idaho. 3rd Place: Forest Hill Community High School, Florida.

Hospitality Project1st Place: Anatol Rodgers High School, Bahamas. 2nd Place: Hospitality High

School, Washington, D.C. 3rd Place: Forest Hill Community High School, Florida.

Winning teams were awarded thousands of dollars in scholarships provided by leading hospitality management schools, including Johnson & Wales, Widener University, San Diego State University, Sullivan University, and Florida International University, as well as AH&LEF.

Event sponsors included AH&LEF, HCareers, Heartland Payment Systems, Best Western International, Hersha Hospitality, Pearson, the Central Florida Hotel & Lodging Association, and Orlando Tech.

2013 National ProStart Invitational Awards Winners

The 12th Annual National ProStart Invitational brought together the top ProStart® students from 43 states and territories to showcase their talent, pas-sion and skill in Baltimore, Maryland from April 19-21, 2013. The winning teams took home $1.4 million in scholarship dollars.

Simon Sanchez High School from Guam and Badger High School from Wisconsin were crowned winners in the culinary and management competi-tions, respectively, at the National Invitational. NRAEF awarded scholarships to students from the top 10 winning teams. Florida was represented by Leto High School’s Culinary team and Eastside High School’s Management team.

Culinary Competition: 1st Place - Simon Sanchez High School in Guam 2nd Place - Technology Center of DuPage in Illinois 3rd Place - Howard High School of Maryland 4th Place - Olathe Public Schools in Kansas 5th Place - Oak Harbor High School of Washington

Management Competition: 1st Place - Badger High School in Wisconsin2nd Place - Sauk Rapids-Rice High School in Minnesota3rd Place - Bergen County Academies in New Jersey 4th Place - Brookings High School in South Dakota 5th Place - Mark Twain High School in Missouri


(left to right) Aaron Barker, Peter Mondavi, Jr., Sherrie Austin and Will Rambeaux.

(left to right) Jon Mabe, Tyler Reeve, Dylan Altman).

The South Walton Beaches Wine & Food Festival – a four-day charity event – took place, April 25 –28, on Grand Boulevard at Sandestin along South Walton’s beautiful Northwest Florida beaches. The festival delivered a wine experience that was world-class in quality, diversity and scope.

More than 800 flavors were featured, as renowned wine-makers from around the world participated in events throughout the weekend. The event included cook-ing demonstrations as well.

As part of the event, the Florida Restaurant and Lodging Association (FRLA) featured Nashville’s top songwriters as a continuation of the Endless Summer Music Series.

During the Grand Tastings on Saturday, April 27th and Sunday, April 28th, the songwriters performed and told sto-ries about their hits written for the stars of the music busi-ness, including Tim McGraw, Trace Adkins, Miley Cyrus, Ronnie Milsap, Willie Nelson, George Straight, Blake Shelton, Lee Ann Womack, Faith Hill, and many others.

A special thank you to these award winning songwriters; Dylan Altman, Sherrie Austin, Aaron Barker, Erik Dylan, Jon Mabe, Kendell Marvel, Will Rambeaux, and Tyler Reeve for sharing their time and talent with thousands of festival attendees.

Proceeds from the event benefitted the Destin Charity Wine Auction Foundation and the Foundation’s beneficiary charities for Northwest Florida children in need.

The FRLA is a founding partner of the festival.

Nashville’s Top Songwriters Showcased at South Walton Beaches Wine & Food Festival

PArt OF enDless suMMer MusIC serIes


To register, call toll-free 1-866-372-SAFE (7233) or visit www.safestaff.org. Registration for training begins at 8:00 a.m. and for exam at 12:30 p.m. unless otherwise noted. Dates subject to change.

Food Manager Training & Testing Schedulewww.safestaff.org

sa Fe sta FF

CITY JuL Aug SeP OCT NOv DeC LOCATION LOCATION ADDReSS

ALTAMONTE SPRINGS 24 21 25 16 20 18 Springhill Suites 205 W Highway 436

BRANDON 31 28 25 30 20 18 embassy Suites 10220 Plam River Rd Tampa FL 33619

CLEARWATER 1 5 9 7 4 2 St. Petersburg Marriott Clearwater 12600 Roosevelt Blvd N St Petersburg FL 33716

COCOA BEACH 25 - 19 - 21 - Hilton Cocoa Beach Oceanfront 1550 N Atlantic Ave Cocoa Beach FL32931

DAYTONA BEACH 17 14 19 9 13 11 Best Western Plus Int’l Speedway Hotel 2620 W Int’l Speedway Hotel Daytona Beach FL 32114

DEERFIELD 9 6 4 1 1 4 DoubleTree by Hilton 100 Fairway Drive

FT LAUDERDALE 30 27 24 29 19 17 embassy Suites 1881 Se 17th St Causeway Ft Lauderdale FL 33316

FT MYERS 11 8 12 17 7 19 Hilton garden inn 16410 Corporate Commerce Way Ft Myers Fl 33913

FT PIERCE 11 1 5 3 7 12 uF Indian River Research 2199 S Rock Rd, OC Minton Hall, Rm 219, Ft Pierce FL 34945

FT. WALTON 9 6 10 8 5 10 Holiday Inn Resort 573 Santa Rosa Blvd Ft Walton Beach FL 32548

GAINESVILLE 16 6 17 8 5 10 Best Western gateway 4200 NW 97th Blvd gainesville FL 32606

ISLAMORADA 23 22 23 22 21 - Islander Resort 82100 Overseas Highway Isalmorada FL 33036

JACKSONVILLE 2 6 10 1 5 3 Wyndham Riverwalk 1515 Prudential Drive Jacksonville FL 32207

JACKSONVILLE BEACH 10 14 18 9 13 11 Quality Suites Oceanfront 11 North 1st Street Jacksonville Beach FL 32250

KEY WEST 11 5 10 10 18 3 DoubleTree grand Key Resort 3990 S Roosevelt Blvd Key West FL 33040

KISSIMMEE 22 19 30 21 18 16 Seralago Hotel & Suites 5678 West Irlo Bronson Hwy.

LAKELAND 10 7 11 2 6 4 Holiday Inn express 4500 Lakeland Park Drive

MANDARIN 17 21 25 16 20 18 Ramada Inn 3130 Hartley Rd Jacksonville FL 32257

MELBOURNE 18 15 12 17 14 5 Holiday Inn 8298 N Wickham Rd Melbourne FL

MIAMI 18 22 19 24 14 12 Homewood Suites 5500 Blue Lagoon Drive Miami FL 33126

MIAMI SPANISH 11 1 5 3 7 5 Homewood Suites 5500 Blue Lagoon Drive Miami FL 33126

NAPLES 25 22 26 31 21 12 Quality Inn & Suites 4100 golden gate Pwky Naples FL 34116

OCALA 23 13 24 15 19 17 Homewood Suites 4610 SW 49th Rd Ocala FL 34474

ORLANDO 8 12 9 7 4 9 Sheraton Suites Orlando Airport 7550 Augusta National Drive Orlando, FL 32822

ORLANDO SPANISH 15 26 30 28 18 16 Sheraton Suites Orlando Airport 7550 Augusta National Drive Orlando, FL 32822

PANAMA CITY 9 14 18 9 6 4 gulf Coast State College 5230 West uS Hwy 98 Panama City FL 32401

PENSACOLA 23 20 24 22 19 17 Pensacola Bay Center 201 e gregory St Pensacola FL 32502

PORT RICHEY 24 14 18 9 13 11 Days Inn & Suites 10826 uS Highway 19 N Port Richey FL 23668

SARASOTA 9 1 5 3 7 2 Holiday Inn Lakewood Ranch 6231 Lake Osprey Dr Sarasota FL 34240

ST. AUGUSTINE 10 7 11 2 6 4 Holiday Inn express 2300 State Road 16 St Augustine FL 32084

TALLAHASSEE 23 29 26 24 21 19 Four Points by Sheraton 316 W Tennessee St Tallahassee FL 32301

TAMPA 17 21 18 16 20 11 Clarion Hotel 2701 e Fowler Ave Tampa FL

TAMPA SPANISH 8 12 9 14 4 2 Clarion Hotel 2701 e Fowler Ave Tampa FL

VENICE 8 12 9 7 18 - Best Western Ambassador Suites 400 Commerical Ct venice FL 34292

WEST PALM BEACH 22 12 16 14 4 9 Holiday Inn Airport 1301 Belvedere Rd West Palm Beach FL 33405


CITY JuL Aug SeP OCT NOv DeC LOCATION LOCATION ADDReSS

ALTAMONTE SPRINGS 24 21 25 16 20 18 Springhill Suites 205 W Highway 436

BRANDON 31 28 25 30 20 18 embassy Suites 10220 Plam River Rd Tampa FL 33619

CLEARWATER 1 5 9 7 4 2 St. Petersburg Marriott Clearwater 12600 Roosevelt Blvd N St Petersburg FL 33716

COCOA BEACH 25 - 19 - 21 - Hilton Cocoa Beach Oceanfront 1550 N Atlantic Ave Cocoa Beach FL32931

DAYTONA BEACH 17 14 19 9 13 11 Best Western Plus Int’l Speedway Hotel 2620 W Int’l Speedway Hotel Daytona Beach FL 32114

DEERFIELD 9 6 4 1 1 4 DoubleTree by Hilton 100 Fairway Drive

FT LAUDERDALE 30 27 24 29 19 17 embassy Suites 1881 Se 17th St Causeway Ft Lauderdale FL 33316

FT MYERS 11 8 12 17 7 19 Hilton garden inn 16410 Corporate Commerce Way Ft Myers Fl 33913

FT PIERCE 11 1 5 3 7 12 uF Indian River Research 2199 S Rock Rd, OC Minton Hall, Rm 219, Ft Pierce FL 34945

FT. WALTON 9 6 10 8 5 10 Holiday Inn Resort 573 Santa Rosa Blvd Ft Walton Beach FL 32548

GAINESVILLE 16 6 17 8 5 10 Best Western gateway 4200 NW 97th Blvd gainesville FL 32606

ISLAMORADA 23 22 23 22 21 - Islander Resort 82100 Overseas Highway Isalmorada FL 33036

JACKSONVILLE 2 6 10 1 5 3 Wyndham Riverwalk 1515 Prudential Drive Jacksonville FL 32207

JACKSONVILLE BEACH 10 14 18 9 13 11 Quality Suites Oceanfront 11 North 1st Street Jacksonville Beach FL 32250

KEY WEST 11 5 10 10 18 3 DoubleTree grand Key Resort 3990 S Roosevelt Blvd Key West FL 33040

KISSIMMEE 22 19 30 21 18 16 Seralago Hotel & Suites 5678 West Irlo Bronson Hwy.

LAKELAND 10 7 11 2 6 4 Holiday Inn express 4500 Lakeland Park Drive

MANDARIN 17 21 25 16 20 18 Ramada Inn 3130 Hartley Rd Jacksonville FL 32257

MELBOURNE 18 15 12 17 14 5 Holiday Inn 8298 N Wickham Rd Melbourne FL

MIAMI 18 22 19 24 14 12 Homewood Suites 5500 Blue Lagoon Drive Miami FL 33126

MIAMI SPANISH 11 1 5 3 7 5 Homewood Suites 5500 Blue Lagoon Drive Miami FL 33126

NAPLES 25 22 26 31 21 12 Quality Inn & Suites 4100 golden gate Pwky Naples FL 34116

OCALA 23 13 24 15 19 17 Homewood Suites 4610 SW 49th Rd Ocala FL 34474

ORLANDO 8 12 9 7 4 9 Sheraton Suites Orlando Airport 7550 Augusta National Drive Orlando, FL 32822

ORLANDO SPANISH 15 26 30 28 18 16 Sheraton Suites Orlando Airport 7550 Augusta National Drive Orlando, FL 32822

PANAMA CITY 9 14 18 9 6 4 gulf Coast State College 5230 West uS Hwy 98 Panama City FL 32401

PENSACOLA 23 20 24 22 19 17 Pensacola Bay Center 201 e gregory St Pensacola FL 32502

PORT RICHEY 24 14 18 9 13 11 Days Inn & Suites 10826 uS Highway 19 N Port Richey FL 23668

SARASOTA 9 1 5 3 7 2 Holiday Inn Lakewood Ranch 6231 Lake Osprey Dr Sarasota FL 34240

ST. AUGUSTINE 10 7 11 2 6 4 Holiday Inn express 2300 State Road 16 St Augustine FL 32084

TALLAHASSEE 23 29 26 24 21 19 Four Points by Sheraton 316 W Tennessee St Tallahassee FL 32301

TAMPA 17 21 18 16 20 11 Clarion Hotel 2701 e Fowler Ave Tampa FL

TAMPA SPANISH 8 12 9 14 4 2 Clarion Hotel 2701 e Fowler Ave Tampa FL

VENICE 8 12 9 7 18 - Best Western Ambassador Suites 400 Commerical Ct venice FL 34292

WEST PALM BEACH 22 12 16 14 4 9 Holiday Inn Airport 1301 Belvedere Rd West Palm Beach FL 33405

INDUSTRY BULLETIN for Florida’s Food Service Industry

SUBJECT: EMERGENCY RECOVERY GUIDELINES – 2011 Bulletin 2011-01 / 2011 June 17

HURRICANES AND OTHER DISASTERS The Division of Hotels and Restaurants urges all state food service operators to take special measures during power or water outages and other emergency conditions. All public food service establishments must take action after these events to offset the effects of loss of electricity, flooding, compromised potable water supplies or damage sufficient to contaminate stored food. FOOD SAFETY AND PROTECTION Food poses the greatest threat of causing a foodborne illness if it has warmed due to lack of refrigeration or has been contaminated by floodwater, storm debris or other contaminants. When these circumstances occur, public food service establishments must consider the following precautions:

Add bags of ice or dry ice to refrigerators and freezers prior to the emergency if notice is given and loss of power for an extended time is expected.

Do not operate if your establishment has no safe water supply or electrical power (or generators) to run essential equipment. Do not operate if your establishment has no roof or is not structurally sound.

While power is off, keep the doors to freezers and coolers closed in order to maintain temperature as long as possible. When power is restored, identify all potentially hazardous foods (PHF) that may have been above 41°F or below 135°F for more than four hours. PHF foods that have been out of temperature for more than 4 hours must be properly discarded.

You can safely re-freeze thawed foods that still contain ice crystals and are 41°F or less. Discard any food that has been contaminated or come in contact with floodwater, sewage, smoke, fumes, chemicals, or other

liquid contaminants Discard vulnerable containers of food such as those containing peel-off covers, scored pop tops, waxed cardboard, cork or

screw tops or paraffin seals such as glass or plastic containers of catsup, dressing, milk, mayonnaise, soda, beer, sauces, etc.if the containers have been exposed to contamination.

Discard foods packaged in soft, porous containers like cardboard boxes, paper, foil, plastic and cellophane such as boxes or bags of food, cereal, flour, sugar, rice, salt, etc. if the packages have been exposed to contamination.

Discard shell eggs exposed to any contamination – the shell is porous; and do not use swollen, leaking or damaged canned goods.

Smoke damage to food is difficult to assess. Insoluble tars and plastics and their byproducts suspended in smoke is a major concern. Discard all foods exposed to smoke.

Undamaged, commercially prepared foods in all-metal cans can be saved if you remove labels that can come off, thoroughly wash the cans, rinse them, and then disinfect them with a sanitizing solution consisting of 1 tablespoon of bleach per gallon ofpotable water. Finally, re-label the containers with a marker.

Maintain hot foods at temperatures of 135°F or above and cold foods at temperatures of 41°F or below. Use single-service articles whenever possible. Discard single-service items such as paper or plastic plates, cups, plastic

utensils, lids, straws, etc. if the items have been exposed to contamination. Keep food covered and protected from dust, dirt, insects, vermin and other contaminants. Minimize handling of foods before, during and after preparation. Wash hands with potable or boiled water.

WHEN IN DOUBT, THROW IT OUT.

FOOD EQUIPMENT If the establishment was exposed to contamination, clean and sanitize all equipment and food-contact surfaces with potable or

boiled water. Do not operate until the entire establishment has been thoroughly cleaned and sanitized or disinfected. All water filters on equipment should be removed and replaced if not designed to be cleaned in place.

BOIL WATER NOTICE If a Boil Water Notice is issued by the local health authorities, it means that the water supply may have been contaminated. Do not serve water in any form. Disconnect or turn off water vending machines, drinking fountains, misters, ice-making units and post-mix beverage machines and prevent their use until advised by the local County Health Department directly or through the news media that the BOIL WATER NOTICE has been rescinded (lifted). AFTER the BOIL WATER NOTICE is lifted, allow water to run for five minutes at each tap to flush the lines with safe water. Refer to the Boil Water Notice for more information concerning proper equipment decontamination and water purification. 5 Keys for Safer Food in Areas Hit by Disasters: 1) Keep hands, food and equipment clean; 2) Separate raw and cooked food; 3) Cook foods thoroughly; 4) Keep foods at safe temperatures; and 5) Use only safe water and food.

FLORIDA DEPARTMENT OF BUSINESS AND PROFESSIONAL REGULATION Rick Scott, Governor Division of Hotels and Restaurants Ken Lawson, Secretary

www.MyFloridaLicense.com/dbpr • Phone: 850.487.1395


©2013 Duke Energy Corporation 13-0353LU 3/13

Want to loWer your operating expenses?

To get the savings started, schedule a free Business Energy Check by calling 1.877.372.8477.

Our energy-efficiency rebates can help.Lower your expenses by increasing the energy efficiency of your hotel or restaurant. Duke Energy’s rebates make energy-saving, bill-lowering upgrades easier and more affordable than ever.

save energy and mOney with Our energy-efficiency rebates.

*Other requirements may apply. Rebates subject to change based upon changes in applicable local, state or federal law.

upgrade annual energy savings rebates*

lighting Up to 40% of lighting costsUp to $5 per light for every fixture replaced

packaged terminal air Conditioning Coil Cleaning

Up to 20% of heating and cooling costs Earn up to $15 per unit cleaned

Demand Control Ventilation Up to 20% of ventilation costsEarn up to $50 per ton

with all electric equipment

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