FRL 18-01 (Restaurant)

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

Joe’s Stone Crab2013 Restauratuer of the Year

2009 FOOD CODE ADOPTION•NEW HEALTH CARE LAW

2 FEBRUARY/MARCH 2013 FloRidA REstAURAnt & lodg ing AssoCiAt ion

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DEPARTMENTS 5 From the Chairman’s Desk Affordable Care Act: Get Tuned In Now

6 FRLA News Reiss Takes the Reigns at FRLA Winter Board Meeting

8 Big 8 Allergens Poster Order Form Do You Understand Food Allergies?

14 Top Trends Culinary Themes and Preparation Methods

14 A La Carte Restaurant.org Gets a Facelift

15 Food Safety CDC Reports Decline in Foodborne Illness Outbreaks

16 Training Why Regulatory Compliance Services?

17 Member Benefit CHD Expert Database; Cool Apps

18 Compliance Posters Order Your Compliance Poster Package Today

19 Savory Scenes Manatee Tech Institute Culinary Arts Business Partnership

20 Membership 2013 Regional Directors’ Territories

22 SafeStaff Food Manager Training & Testing Schedule

restaurant10 Joe’s Stone Crab

From humble beginnings to full-fledged legend, Joe’s Stone Crab – turning 100 this year – is FRLA’s 2013 Restaurateur of the Year and Hall of Fame winner.

13 Supplier of the Year Al GardnerAl’s devotion to the foodservice industry over the past 35 years, as well as his commitment to FRLA make him the perfect recipient of the FRLA 2013 Supplier of the Year.

15 2009 FDA Food CodeDo you know the new requirements? While there are many new requirements, here are a few of the highlights to know.

FEBRUARY/MARCH 2013 • WWW.RESTAURANTANDLODGING.COM

CONTENTS


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FRoM T HE CH A IR M A n’S dE SK

It’s a great time to be an FRLA member. There are many reasons to join FRLA, but cur-rently one of the most compelling reasons “why” involves the new regulations with the Affordable Care Act. The FRLA is working with the NRA and AH&LA to ensure our

membership has the most accurate and up-to-date infor-mation on how to meet the deadlines established in this new law.

As a member, you receive:• Access to regional workshops with Federal,

State, and local representatives to answer ques-tions on how to comply with ACA

• Opportunities to participate in National webi-nars with experts on health care and the new reform law

• Resources and websites on the health care law for you to use to keep yourself educated on how it will affect you as a business owner.

• A place to go for un-biased information – FRLA is the “go-to” place for you to speak with someone on your side – speaking from the indus-try/for the industry. Call us and if we can’t answer your questions, we’ll direct you to the person who can.

This is not something you should take lightly. Make no mistake there are significant rules regarding documentation and notification required by law which were to begin March 1st for all employers – large and small. This deadline has been extended until later this year.

As your Chairman, I feel strongly that NOW is the time to get tuned into the Affordable Care Act.

For a list of workshops that are going on in your backyard, please visit www.FRLA.org and search “workshops.”

Or, call Dan and the membership team to find out more at 888-372-9119. Good luck and we hope to see you at one of these events soon.

– ANDy REISS2013 Chairman of the Board

Florida Restaurant and Lodging Association

Affordable Care ActGet Tuned In Now,Changes are Coming

Andy Reiss


Reiss takes theReigns

2013 FRLA Chairman Andrew Reiss (center) and his family.

2013 FRLA Executive Committee Installed at Winter Board Meeting

The Annual FRLA Winter Board Meeting was held at the beautiful Fontainebleau Resort in Miami Beach the first week of January 2013. Not only was there a busi-ness meeting, but the Installation Gala and Awards Ceremony was also held the evening of January 3, 2013.

FRLA’s 2013 Executive Committee was sworn in during that event. They are: Chairman, Andrew Reiss, Andrew’s Capital Grill & Bar; Chairman-Elect, Jim McManemon, The Ritz-Carlton, Amelia Island; Secretary-Treasurer, Matt Halme, Bloomin’ Brands, Inc., Tampa; Dave Hadelman, La Cima Restaurants, LLC, Winter Springs; Gregg Nicklaus, Sirata Beach Resort, St. Petersburg Beach; Kevin Speidel, Hilton Worldwide, Ft. Lauderdale; and Immediate Past Chair, Bruce Craul, Legendary, Inc., Destin.

2013 FRLA Executive Committee (below), Gregg Nicklaus, Dave Hadelman, Kevin Spiedel, Jim McManemon, and Andy Reiss (Not pictured, Matt Halme).


2012 Chairman Bruce Craul (right), Legendary, swears in 2013 FRLA Chairman, Andrew Reiss.

FRLA’s Richard Turner and Florida Lt. Governor Jennifer Carroll take part in the FRLA Installation Gala.

In attendance at the Gala were (above,

left to right): Adam Babbington, Sen.

Abruzzo, Rep. Jose Diaz and FRLA President and

CEO, Carol Dover.

Rep. Jose Diaz and Candace Barnes, Universal.

FRLA Winter Board Meeting Sponsor, Infinite Energy’s Representatives (left), looking great for the Gala!


ALLERGEN AWARENESS POSTERDO YOU UNDERSTAND FOOD ALLERGIES?

It is important for food employees to be trained in food allergen awareness and is required as part of the 2011 update to the 2009 FDA Model Food Code. This includes employees knowing the most common food allergens, how to prevent cross

contact of food allergens during preparation and service and how to respond when a customer experiences an allergic reaction to food while dining in your establishment.

To order: 1) Complete form legibly. We are unable to ship to PO Boxes. 2) Mail the completed form and payment to: SafeStaff, PO Box 1779, Tallahassee, FL 32302-1779,or fax to 850-224-2871, or call 866-372-7233 to place your order by phone. FRLA Member: $18; Non-Member: $24

ORDER YOUR POSTERS TODAY!FRLA MEMBER: $18

NON-MEMBER: $24This 18” x 24” laminated poster is an excellent visual

reminder to food employees to always take appropriate steps when preparing and serving meals that contain

common food allergens.

First Name ____________________________ Last Name __________________________________

Business Name_______________________________________________________________________Is your business an FRLA member? ❏ Yes ❏ No ❏ Please contact me about FRLA membership

Business Address _____________________________________________________________________

City: __________________________________ State: _____ ZIP Code: _______________________

Business Phone (_____) ________________ Alternate Phone: (____) _______________________

Email _______________________________________________________________________________

Method of Payment: ❏ VISA ❏ MC ❏ Discover ❏ AMEX ❏ MoneyOrder ❏ Check # ________________________

Account Number: _______________________________________

Expiration Date: _______________ CSV#: ______________

Name _________________________________________________ (Name as it appears on Card)

Signature ______________________________________________

FRLA Staff: ______________________________________________

SUBTOTAL $ __________

Tax $ __________

S&H (1-2) $ __________

TOTAL $ __________

12.00


John Horne, E & T Committee Chair, Christy Crump, RCS, and Geoff Luebkemann, FRLA, at the E & T Committee Meeting.

Miami Chapter of FRLA Installation by Chairman Andrew Reiss (at podium).

2013 FR L A W InTER BoA R d MEET InG

Representatives from Winter Board Meeting Sponsor, Coke, are (above, left to right) Michael Roch, Hillary Stormant and Harry Price.



Joe’s StoneCrab

PROFILE By SuSIE MCKINLEy

Joe’s Stone Crab is celebrating 100 years in 2013 and to top that off, the Florida Restaurant and Lodging Association named the iconic restaurant as its 2013 Restaurant of the year. Jo Ann Weiss Bass and Stephen Sawitz of Joe’s Stone Crab were on hand at FRLA’s Winter Board Meeting in January 2013 to receive this prestigious

FRLA Hall of Fame Award.This award is a “…testimony to our staff and to the culture of Joe’s

and to the commitment to our customers, each other and our commu-nity….” according to Stephen Sawitz, C.O.O of Joe’s Stone Crab. “It is a huge honor.”

Joe’s started as a fishing shack, then a lunch counter on Miami Beach and has grown into what it is today: a destination restaurant, a take away shop / market and Joe’s Goes Direct, a program for the restaurant which ships stone crabs and other favorites from Joe’s around the coun-

try. Joe’s food is traditionally simple: stone crabs with butter or mustard sauce, hash brown potatoes, cole slaw, wedge salad, creamed spinach, key lime pie. Menu items have, of course, expanded, but many guests don’t stray too far from tradition. However, Joe’s offers a variety of appetizers, soups and salads, seafood, steaks, sides and desserts.

The business is like a big family. In fact it is run by the family. There are at least three generations of the Weiss family working at Joe’s currently. In addition to family members, Joe’s is known for its extended family, the employees. Joe’s has 380 employees on staff and some employees have worked for Joe’s more than 40 plus years. Joe’s treats employees like family and provides many gen-erous benefits to those folks lucky enough to work for the organization. Many say the secret to the success of Joe’s is “the family touch” that is apparent in everything that the business does.

For more information about Joe’s, be sure to visit the restaurant or visit their website, www.joesstonecrab.com. To see the awards ceremony, visit FRLA’s YouTube page at http://www.youtube.com/user/FRLAnews.FRLA Chair Andrew Reiss Giving Restaurateur of the Year Award to Jo Ann Weiss,

Joe’s Stone Crab

2013 RESTAURATEUR of ThE YEAR / hALL of fAME AWARD


T I M E L I N ET I M E L I N E

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A & L Associates was founded in 1983 in Dallas, Texas and has enjoyed 20 successful years of management and ownership in the hospitality industry. A second office was opened in Greensboro, N. C. in 1989, and the Orlando office was established in 1992. A & L Associates provides essential services to hospitality clients such as secret shopper, business plan-ning, market research and hospi-tality management consulting.

The business has grown into a professional management-con-

sulting firm that serves clients throughout the united States, Europe and Asia. Clients include restaurants, lounges and night-clubs, hotels, retailers, theme parks, transportation companies, and golf courses. Big names and small, you would know every one of them on the list. Serving this true cross section of our industry, A&L Associates pro-

vides guidance, feedback and vital information to help build businesses and focus them on better serving their guests.

Al joined the FRLA in 1992 as an allied member through A & L Associates and has main-tained his membership since then. Changing from Allied member to Restaurateur as his business and partnerships changed, Al has been able to serve the organization in a num-ber of different capacities.

At the local level, Al became a board member of the Central Florida Chapter shortly after joining the organization. Al continued to step up his par-ticipation as a Board Member to Vice President and ultimately President of the Central Florida’s Chapter of the FRLA in 1999. Al is still active in the local chapter. In addition to holding progressively larger offices he has chaired projects including the NRA/FRLA Bob Leonard Golf Classic, the Orlando Food and Wine Festival, the Texas Hold’em Tournament and Lobby Day for the chapter. Al is also the recipient of the Central Florida chapter’s prestigious President’s Lifetime Achievement Award.

Al has worked on many projects for the Central Florida

2013 fRLA SUppLiER of ThE YEAR

Al GardnerA&L Associates

Chapter. Its success, organiza-tion and consistency from year to year, as stand out chapter of FRLA, are due in a large part to Al’s guidance. He embraces new ideas and practices while at the same time questioning why and how, making the organiza-tion take pause and think as it moves forward to new levels of greatness.

Al joined the State Board in 1994 as a restaurant member and has served as chairman of the Member Activities and Chapter’s Presidents Committee. He was also one of the founding members

of the NRA/FRLA Celebrity Golf Tournament, now the NRA/FRLA Bob Leonard Golf Classic, helping it transition from a local chapter event to the premier national event that it has become. Additionally, Al has served two terms as Chairman of the FRLA Allied Member Council.

Congratulations Al and A & L Associates on being named the 2013 FRLA Supplier of the year! Be sure to watch Al’s gracious acceptance of this Hall of Fame award at www.facebook.com/FRLAnews.

Alvin (Al) L. Gardner’s devotion to the industry and commitment to the FRLA is impressive. As President and Founder of A & L Associates, Al has more than 35 years of progressively responsible experience in the hospitality industry including

management and consulting, as well as marketing and operations.

Al accepts award from FRLA’s Carol Dover.

Al Gardner


Restaurant.org Redesigned NRA Site Requires New Login ID

The grand re-opening of the Restaurant.org website is coming soon. The newly designed site will provide you with a more efficient and intuitive way to access the content and resources you’ve come to rely on from the National Restaurant

Association. They are also introducing a new feature – Manage My Restaurant. This new and exciting section will include resources and tools to help our members successfully man-age their business. The new website features:

• Easier Navigation: It’s streamlined, intuitive and easy-to-use, and will significant-ly improve your ability to access the content and resources that are most relevant to you.

• Enriched Content: Timely, informative content is now at your fingertips and is organized the way restaurants are run

• Smarter Design: A fresh, new look…and simplified interface that provides plenty of ways for you to find the information you need

Attention FRLA Restaurant Members (Login Changes: New NRA ID needed): your NRA ID numbers no longer allow access to the NRA website. Go to the NRA website (www.restaurant.org) and click “Login” then click on “Create a new account.” Create your new account with your information. Maintain this new password to access the “members only” information on the NRA site and to sign up for NRA webinars.

Top Trends For 2013Culinary Themes1. Environmental sustainability2. Children’s nutrition3. hyper-local sourcing

(e.g., restaurant gardens)4. Gluten-free cuisine5. health/nutrition

Preparation Methods1. fermenting2. pickling3. Sous vide4. Liquid nitrogen chilling / freezing5. Smoking

A L A C A RTE


Food SA FET Y

Do You Know the New Food Code Requirements?

• Food allergen awareness training is now required of food employees.

• Cut leafy greens and cut tomatoes have been added to the list of temperature control for safety (TCS) food. The definition of temperature control for safety (TCS) food has been expanded. The expanded definition also allows for consideration of multiple factors that can influence whether a food is temperature control for safety.

• Freezer storage requirements have been revised for commercially-processed and packaged food.

• Mechanically-tenderized meats have been added to foods that must be cooked to an internal temperature of 155ºF for 15 seconds.

• Non-continuous cooking requirements have been implemented for animal food that is partially cooked and then cooked later to finish.

• undercooked food shall not be offered on a children’s menu.

• New pre-set tableware requirements have been recommended.

• Chlorine and iodine sanitizing solution standards have been revised. Chlorine

standards have been assigned a range of effectiveness, and iodine standards have been given a temperature revision.

• Revised employee health provisions, including the responsibilities of the person in charge, basis for excluding and restricting employees, and the rationale for reinstating excluded or restricted employees.

• Date marking exemptions have been expanded for specific foods (e.g., hard and semi-soft cheeses, preserved fish, cultured dairy products, and commercially prepared and packaged deli salads) due to evidence that these foods do not pose a high risk for a specific type of foodborne illness bacteria, Listeria monocytogenes.

• New recommendations for disposal of mop water or similar waste have been provided. This waste may not be discarded in a toilet or urinal.

• New risk designations have been assigned by regulators (DBPR) to better identify food establishment conditions.

• A three-tiered system replaces the designations of “critical” or “non-critical” violations. The Division will use “High Priority,” “Intermediate” and “Basic.”

CDC Reports Decline in Foodborne Illness Outbreaks

Recently the Centers for Disease Control reported its “Surveillance for Foodborne Disease Outbreaks–united States 2009-2010.” This report, collects “…data on food-borne disease outbreaks submit-ted by all states, the District of Columbia, and Puerto Rico through CDC’s Foodborne Disease Outbreak Surveillance System….” This Report is reflecting that the “…the number of foodborne dis-ease outbreaks reported in 2009 and 2010 declined 32% compared with the mean of the preceding 5 years….”

The CDC reported that there were 29,444 illnesses, 1,184 hos-pitalizations, and 23 deaths dur-ing 2009 and 2010. It appears as though the sharp decline was in the number of norovirus outbreaks. The CDC credits the new NORS [the new National Outbreak Reporting System], which gathers electronic reporting of nonfood-borne norovirus outbreaks, for pro-viding a more precise classification of outbreaks which were previously reported as foodborne, resulting in fewer reports of foodborne norovi-rus outbreaks.

No matter how you read it, foodborne illnesses, outbreaks, hospitalizations and other compli-cations resulting from foodborne illness are down significantly.

To read the report or an execu-tive summary go to www.cdc.gov/mmwr/preview.

While there are many new

requirements with the

adoption of the 2009 US

fDA food Code, the

following are highlights of

florida’s new food code


Florida imposes numerous man-dates on the hospitality industry. Laws governing food safety, sanitation and alcohol compli-ance training, as defined in the

Florida Responsible Vendor Act, protect the public from potentially dangerous and harm-ful practices.

While these requirements are necessary and beneficial, compliance can be costly. Payroll expenses and material costs to implement the programs can have a negative impact on the

By RICK KENNA

TR A InInG

Why Regulatory Compliance Services?Experts to Protect Your Business

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Orlando, FL 32819 407.352.4240 Fax 407.352.4201

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bottom line. State law allows these training programs to be administered “in-house” as long as specific guidelines are followed.

So why should businesses, faced with the costs mentioned above, consider the additional expense of retaining Regulatory Compliance Services (RCS) to administer these programs?

The answer is in the RCS company motto – “Protecting your Business is our Business.” Experts agree that partnering with a third-party provider to execute risk management pays huge dividends.

RCS has long been recognized as the leader in providing Responsible Vendor and Food Safety training. Founded in 1984 and acquired by the Florida Restaurant & Lodging Association in 2007, RCS has assisted clients in protecting their businesses for nearly 30 years. Clients receive a level of service and have access to a staff of regulatory experts not available elsewhere.

Quality TrainingRCS trainers are subject matter experts with

refined presentation skills. When training con-tent is thorough, consistent, and presented in a professional and effective manner, it results in better trained, more knowledgeable employees. Our programs meet all state regulatory require-ments, and our SafeStaff ® Basic Food Safety Program is the state’s official designated pro-vider for food safety training.

Help When You Need ItWhen our clients are confronted with regu-

latory or legal issues, RCS experts advise and assist, which leads to successful resolution. RCS is uniquely qualified to offer the highest level of assistance in administrative citations and lawsuits.

An Ounce of Prevention...RCS monitors regulatory requirements. We

apprise clients of laws and guideline changes, so non-compliance problems can be avoided. Clients enjoy on-going consultative relationships with personal RCS representatives allowing them to get complete and accurate guidance in regulatory matters.

In a business climate strictly regulated and aggressively litigious, partnership with Regulatory Compliance Services constitutes good business practice. For information on how RCS can help protect your business, visit www.regcomplianceusa.com or call 800-537-9863. Remember, “Protecting your Business Is our Business.”

Rick Kenna is Director of Business Development for RCS.


DIGITAL SCRATCHCARD

FrontFlipFront Flip is a customer loyalty program that engages customers with an app available for Android or iPhone. Scan the “Flip Code” at a business to win prizes immediately. Customers can win gifts through the mobile app and a “Digital Scratchcard” is even available for guests to win instant prizes!

Visit www.frontflip.com or call 855-730-1830 for more on how to grow your business with this cool app!

CHD Expert DatabaseBeginning February 2013, FRLA Allied members will receive a

free 60-day trial of CHD Expert Database. Members will be able to look up detailed data on the more than 52,000 licensed foodservice operations in the state of Florida. Data includes average check amount, number of employees, years in business, etc. This is a valuable new member benefit will help our industry partners identify key accounts to work with in 2013. For information about CHD Expert Database visit www.CHD-expert.com/landingpagefrla/.

MEMBER BEnEFIT

South Walton Beaches Wine and Food Festival

South Walton Beaches Wine & Food Festival will be held April 25–28, 2013. The Festival features a stunning showcase of the best wines the world has to offer. Celebrity wine producers and chefs will present fine wine and food pairings from the world’s most famous appellations.

The Culinary Village presents the Savor South Walton Culinary Pavilion showcas-ing a sumptuous array of foods to taste, wines to pair, as well as wine and food seminars and cooking demonstrations.

In addition, a who’s who of Nashville songwriters will be playing and telling stories about the hit songs they wrote for the biggest stars in the music business, including Rascal Flatts, Faith Hill, Vince Gill and many others.

The event is a major fundraiser for Destin Charity Wine Auction Foundation, which benefits children in need in Northwest Florida. For more information, including a list of attending winemakers and to purchase tickets, visit www.SoWalWine.com.

Festival partners include Destin Charity Wine Auction Foundation, Visit South Walton Tourist Development Council, Florida Restaurant & Lodging Association, Hilton Sandestin Beach Golf Resort & Spa, Wine World of Northwest Florida and Grand Boulevard at Sandestin.

See Emeril’s FloridaA new TV show has come to the Cooking Channel! Emeril’s Florida

will be shown on Sundays at 10:30 a.m. EST, again Mondays at 9:30 a.m. EST and Thursdays at 11:30 a.m. EST for the next six months. It is a 13-episode series highlighting the Sunshine State through the eyes of Emeril on location - highlighting the many awesome aspects of Florida from agriculture, to fishing, historic sites, the university of Florida and Florida State university rivalry and many more! All of these topics have one thing in common on Emeril’s Florida; they all contribute to a fantastic cuisine.

Cooking is what Emeril does, and he uses Florida’s unique settings, gorgeous cities, cultural mix, and Florida’s bountiful seafood and agricultural commodities in the series. Throughout the series, Emeril will be visiting Florida’s top restaurants and resorts. He will also prepare some of his favorite recipes which often will feature some of the best seafood Florida has to offer.

“Chef Emeril serves as an extraordinary tour guide in showcasing the tastes of Florida,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “We hope that as viewers take a virtual trip throughout Florida, they will be inspired to visit and experience our incredible restaurants firsthand.”

If you want to watch anything you’ve missed, visit http://www.frla.org/emerilsflorida

Relax. Have some fun! Enjoy the show!


HOW TO ORDER: 1. Fill in information on the order from completely and legibly. Materials can not be shipped to PO Boxes. 2. Calculate your local sales tax for the number of packages ordered. 3. Calculate your shipping and handling fees for the number of packages ordered. 4. Attach your Check* and mail to: FRLA PO Box 1779, Tallahassee, FL 32302 or fax credit card orders only to 850-224-2871 or 850-224-9213. Last Name:_______________________________ First Name: ___________________________________ Business Name: ________________________________________________________________________

Is Your Business an FRLA Member? □Yes □No □Please contact me about FRLA membership

Business Street Address: _________________________________________________________________

Zip Code: ________________ City: ______________________________________ State: _____________ Work Telephone: ( _____ ) _____________________ E-mail: ____________________________________

Method of Payment: □Visa □MC □Discover □AMEX □Money Order □Check*($20 fee for returned checks)

Account #: ____________________________________________

Exp. Date: _______________ CVV#______________

Name: _______________________________________________ (as it appears on card)

SIGNATURE: _________________________________________

Solicited by FRLA Staff: _________________________

SUBTOTAL $ _____________

SALES TAX $ _____________

SHIPPING (1-4) $ _____17.00_

TOTAL CHARGE $ _____________

POSTER PACKAGE: FRLA MEMBER $39.95 NON- MEMBER $69.95

Are Compliance Posters Cluttering Your Walls?

Florida Statutes mandate that State and Federal Labor Laws and OSHA regulations are posted in your

restaurant or hotel where they are visible to all employees. FRLA is offering you an opportunity to get in compliance and

CONDENSE THE CLUTTER!

This compliance package includes a laminated, All-in-One Federal and State posters as a simple solution to meet mandatory regulations. Comply with State

and Federal Labor Law posting requirements at an exceptionally low price.

CHOKING HEIMLICH POSTER ONLY: MEMBERS $15 NON $22

2013 COMPLIANCE POSTER PACKAGE INCLUDES: • All-in-One Labor Law Posters • Choking/ Heimlich Poster (Available separately)

• Employees Must Wash Hands Sign • Raw Food Consumption Warning • Copy of Florida Statutes Chapter 509


As Baking and Pastry Instructor at Manatee Technical Institute in Bradenton, FL, I have the pleasure of work-ing with aspiring chefs every day. Over the

past few years, I’ve noticed that one of the stu-dent’s largest hurdles was the transition from a school environment into the workplace.

In a highly competitive field such as the hos-pitality industry, there really is no substitute for hands-on experience. A formal culinary educa-tion looks good on paper, but in the current job market, a resume can make or break an appli-cant’s chance at employment.

To give our students an edge, I founded Savory Scenes in August 2011.

Savory Scenes is a new approach to the cater-ing business; independent from education, but operating with the same ideals of raising the bar in our industry.

All company employees are either current or former students of Culinary Arts at Manatee Technical Institute. During their training at the school, the students run our on-campus restau-rant, The Bistro, where they learn to manage a full-service operation, including table service, expediting, menu creation, and Point-Of-Sale computer operation.

Savory Scenes expands on that concept by teaching event planning, catering, buffet presen-tation, and entrepreneurship.

Not only do the students have the opportu-nity to earn real life experience and get paid for doing it, but they build their ever-important resume.

We are also building partnerships with other businesses in the industry in order to expand the

Savory ScenesBy DANA JOHNSON

Left to Right: Rovshan Avila; Stefan Sookra, student; Dana Johnson, CEPC, Owner; Valencia Mitchell, Event Manager

Manatee Technical Institute Culinary Arts Business Partnership

networking opportunities for students. Savory Scenes currently operates in Sarasota, FL, out of the RISE facility, a kitchen-share pioneered by Christine Nordstrom.

RISE offers a helping hand for small food-related businesses by providing a fully stocked commercial kitchen for rent by the hour, drasti-cally cutting the costs associated with starting up a new foodservice operation.

Tenants of the facility need only bring their appropriate license and insurance documents, and a dream of creating a business to call their own.

I am also working with surrounding farms to develop seminars and events to promote local agriculture and community involvement.

Currently, Savory Scenes donates 10% of its revenues to Culinary Arts at Manatee Technical Institute, to fund field trips and educational opportunities to all students of the program.

In the future, I hope to expand further on the educational concept by providing continuing education to all Savory Scenes employees.

It’s my belief that by encouraging life-long learning, I will nourish their passion for our industry and inspire them to take a vested inter-est in Savory Scenes, and their careers beyond the educational domain.

Dana Johnson is a Certified Executive Pastry Chef by the American Culinary Federation. With thirteen years experience in the culinary field, including time at the Hyatt Regency Sarasota, and Assistant Pastry Chef at the prestigious Longboat Key Club and Resort in Longboat Key, FL, Dana is currently Baking and Pastry Instructor at Manatee Technical Institute, and founder of the first public vocational Baking and Pastry Arts program beginning in January 2013 at MTI’s new facility in Bradenton, FL.


JenniferReed

DannetteLynch

LynneHernandez

CorkeyBergamo

RayGreen

JenniferReed

DannetteLynch

LynneHernandez

CorkeyBergamo

RayGreen

Northwest Florida - Ray Green

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

Northeast Florida - Corkey Bergamo

1190 Gran Crique Ct. S.Jacksonville, FL 32223Home/Fax 904-880-6964Cell [email protected]

Central Florida - Jennifer Reed

PO Box 915282Longwood, FL [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

MEMBER SHIP A L A C A RTE

Governor Scott announced in February 2013 that according to preliminary

estimates* released by VISIT FLORIDA – the state’s official tourism marketing corporation – 89.3 million visitors came to Florida in 2012, an increase of 2.3 percent over 2011. This represents a record year for visitation to Florida, exceeding the previous high of 87.3 million in 2011. The num-ber of direct travel-related jobs in 2012 was also a record high, with 1,030,600 Floridians employed in the tourism industry.

“Welcoming two million more visitors in 2012 marks the second consecutive record year for tourism in the Sunshine State,” Governor Scott said. “With the hospitality sector ending the year up 30,300 jobs, it’s clear that more visi-tors mean more jobs for Florida families. Our economy is headed in the right direction and with our Florida Families First Budget com-mitment of $75 million in funding to support VISIT FLORIDA we will continue to support even more economic growth.”

VISIT FLORIDA estimates that 10.2 million overseas visitors and

3.6 million Canadians came to Florida in 2012, both of which are record highs and represent 9.0 per-cent and 7.3 percent increases over 2011 respectively. Estimates reflect a 1.2 percent increase in domestic visitors to Florida in 2012 and show that Floridians took a total of 20.3 million in-state pleasure trips.

“Surpassing the 10 million overseas visitor mark for the first time ever is a significant milestone for Florida’s tourism industry,” said Glenn Hastings, Chairman of the VISIT FLORIDA Board of Directors and Executive Director of the St. Johns County Tourist Development Council. “With over 10 percent of all Canadians trav-eling to Florida last year, we are exceedingly grateful for the loyalty of our friends and family to the North.”

Preliminary data from Smith Travel Research indicates Florida tourism has been steadily regaining market share since January 2012, outpacing the rest of the u.S. by more than .3 percentage points. According to the same study, room revenue in Florida for 2012 was up 7.6 percent compared to 2011, while the u.S. is only up 7.3 percent.

Visitors to Florida Up in 2012

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

Out OF COmpLiAnCe?


What is worth getting up at 5:30 a.m. each day to drive 20 miles to school to get there earlier than any other student in the school?

The ProStart Competition which is the most exciting and fun-filled learning experience we do all year!

The Competition requires cooking on individual burners, with no electricity, and students produce an appetizer, entrée and dessert that must be “gourmet.”

For the past two months, I have been coming to school early every morning because I am a member of the ProStart Culinary Team at my high school.

We are experimenting with octopus, different fish types (Did you know you cook different fish different ways? I didn’t!) I have three team members that I share my mornings with.

We are fortunate in that chefs from around the city take the time to come to our school and coach us.

They are helping further develop our menu items and skills.

They coach us and critique the food we experiment with, and also provide lessons on necessary kitchen skills.

Because of their help, I’ve been experiencing and enhancing flavor profiles, plating components, product identification, and also basic techniques and skills.

I recently learned how to flute a mushroom, and debone chicken thighs. I have also learned new vocabu-lary words, such as “crudo,” which is an Italian term for raw food.

Overall, I have already learned so much from working on the team with our chefs and the visiting chefs that I have been fortunate to meet and work with, but it’s not over yet. I still have a long way to go and a lot more to learn.

One of the biggest advantages of ProStart is the con-nection that students make with Florida Restaurant and Lodging Association members who are willing to help mentor the youth.

I’d like to give a big “thank you” to the Florida Restaurant and Lodging Association and all the members that have helped us.

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

FR L A’S EduC AT IonA L Fou ndAT Ion

By ABBy GILKEy

ProStart Culinary Skills Competition

Thank You Winter Board Meeting

Sponsors

bronze

silver

gold

platinum

Abby Gilkey


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 MAR APR MAY JUN LOCATION LOCATION ADDRESS

ALTAMONTE SPRINGS 20 17 22 12 Springhill Suites 205 W Highway 436

BRANDON 27 24 22 26 Embassy Suites 10220 Plam River Rd Tampa, FL 33619

CLEARWATER 4 1 6 3 St. Petersburg Marriott Clearwater 12600 Roosevelt Blvd North

COCOA BEACH 21 - 16 - Hilton Cocoa Beach Oceanfront 1550 N Atlantic Ave

DAYTONA BEACH 13 10 15 5 Best Western Plus International Speedway Hotel 2620 W International Speedway Hotel, Daytona Beach, FL 32114

DEERFIELD 19 16 21 18 DoubleTree by Hilton 100 Fairway Drive, Deerfield Beach, FL 33441

FT LAUDERDALE 6 3 1 5 Embassy Suites 1100 SE 17th St, Ft Lauderdale, FL 33316

FT MYERS 28 25 23 27 Hilton Garden Inn 16410 Corporate Commerce Way, Ft Myers, FL 33913

FT PIERCE 7 4 2 6 UF Indian River Research 2199 S Rock Rd, OC Minton Hall, Ft Pierce, FL 34945

FT. WALTON 12 9 14 11 Holiday Inn Resort 573 Santa Rosa Blvd, Fort Walton Beach, FL 32548

GAINESVILLE 5 9 7 4 Best Western Gateway 4200 NW 97th Blvd, Gainesville, FL 32606

ISLAMORADA 18 16 30 17 Islander Resort MM 82.1 US HWY 1, Islamorada, FL 33036

JACKSONVILLE 5 2 7 4 Four Points by Sheraton 8520 Baymeadows Rd, Jacksonville, FL 32256

JACKSONVILLE 13 10 15 12 Quality Suites Oceanfront 11 North 1st Street, Jacksonville Beach, FL 32250

KEY WEST 5 4 6 4 DoubleTree Grand Key Resort 3990 S Roosevelt Blvd, Key West, FL 33040

KISSIMMEE 21 18 23 20 Seralago Hotel & Suites 5678 West Irlo Bronson Hwy, Kissimmee, FL 34746

LAKELAND 6 3 1 5 Holiday Inn Express 4500 Lakeland Park Drive, Lakeland, FL 33809

MANDARIN 20 17 22 19 Ramada Inn 3130 Hartley Rd, Jacksonville, FL 32257

MELBOURNE 14 11 9 13 Holiday Inn 8298 N Wickham Rd, Melboune, FL 32940

MIAMI 21 18 16 20 Hilton Airport 5101 Blue Lagoon Drive, Miami, FL 33126

MIAMI SPANISH 7 4 2 6 Hilton Airport 5101 Blue Lagoon Drive, Miami, FL 33126

NAPLES 14 11 9 13 Quality Inn & Suites 4100 Golden Gate Pwky, Naples, FL 34116

OCALA 12 16 14 11 Homewood Suites 4610 SW 49th Rd, Ocala, FL 34474

ORLANDO 11 8 13 10 Holiday Inn Resort Castle 8629 International Drive, Orlando, FL 32819

ORLANDO SPANISH 25 22 20 24 Holiday Inn Resort Castle 8629 International Drive, Orlando, FL 32819

PANAMA CITY 6 10 8 5 Gulf Coast State College 5230 West US Hwy 98, Panama City, FL 32401

PENSACOLA 26 23 28 25 Pensacola Bay Center 201 E Gregory Street, Pensacola, FL 32502

PORT RICHEY 13 10 8 12 Days Inn & Suites 10826 US Highway 19 N, Port Richey, FL 23668

SARASOTA 7 4 2 6 Holiday Inn Lakewood Ranch 6231 Lake Osprey Dr, Sarasota, FL 34240

ST. AUGUSTINE 27 24 29 26 Holiday Inn Express 2300 SR 16, St Augustine, FL 32084

TALLAHASSEE 28 25 30 27 Days Inn & Monroe Street Conference Center 2714 Graves Road, Tallahassee, FL 32303

TAMPA 20 17 15 19 Clarion Hotel 2701 E Fowler Ave, Tampa, FL 33612

TAMPA SPANISH 11 8 13 10 Clarion Hotel 2701 E Fowler Ave, Tampa, FL 33612

VENICE 11 8 6 10 Best Western Ambassador Suites 400 Commerical Ct, Venice, FL 34292

WEST PALM BEACH 25 22 13 24 Holiday Inn Airport 1301 Belvedere Rd, West Palm Beach, FL 33405


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Documents

FRL 18-01 (Restaurant)