FRL APRIL/MAY 2015

annual Beverage editiOn

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

APRIL/MAY 2015 WWW.RESTAURANTANDLODGING.COM

HOSPITALITY AWARDS NOMINATE NOW

VISIT FLORIDAMARKETING

PARTNERSHIPSECRETS OF SUCCESS

HAWKS CAY

contentsaPril/may 2015 • WWW.rEStaurantanDloDging.Com

DEPARTMENTS 5 From the Chairman’s Desk We Continue to Top Ourselves as an Industry

6 Marketing 2015 Marketing + Operations Summit Announcement

7 Food for Thought Florida Sets the Standard for Hospitality

9 Business Climate Emeril’s Florida in Third Season; Florida Visitors Increase

10 Chefs That Sizzle Chef Norman Frei, Governors Club, Tallahassee

12 A La Carte FRLA Partners with Key Coalitions; AAHOA Partnership

13 FRLA Hospitality Awards |Shades of Pink Gala

14 CEO Profile John Rivers, 4R Restaurant Group

22 Tourism Day 2015 Photo highlights

24 Sine Die Report Special Session Began June 1 with Budget the Priority

26-32 Annual Beverage Section 34 Movers & Shakers Simpson New NRA Governmental Affairs VP

35 Corporate Calendar Information on FRLA Corporate Events

36 Industry News Ruby Tuesday to Open Regional Office; Food Safety Summit

37 Marketing + Operations Improve Customer Service: Reaching Nirvana

41 Tech News Propane: Clean, Efficient Energy Source

42 VISIT FLORIDA EVENTS Sun ‘n Fun; SoWal Wine; Key West Songwriters

44 Chapter Corner FRLA Launches Greater Pensacola Chapter

45 FRLAEF ProStart Competition Winners

IBC SafeStaff Food Manager Training & Testing Schedule

16 Secrets of Success: HAWKS CAYHawks Cay is hosting FRLA’s 2015 Summer Board Meeting and we are excited to stay at this beautiful resort. FR&L Magazine’s Editor, Susie Mckinley, recently had a chance to talk to the resort’s management team about their Secrets to Success..

20 Attract, Engage Visitors with VISIT FLORIDAVISIT FLORIDA exists to promote travel to and within Florida and to establish Florida as the #1 travel destination in the world. Much of this effort is accomplished through marketing and advertising efforts throughout the United States and the world, but VISIT FLORIDA also depends on the Florida tourism industry to amplify the message. Find out how you can benefit.

On the Cover: Hawks Cay, host of the

2015 FRLA Summer Board Meeting

Learn more by contacting the Industry Relations Team at

(877) 435-2872 or [email protected].

Attract More Visitors

with a VISIT FLORIDA

Marketing Partnership

4 APRIL/MAY 2015 FLoRIdA RestAuRAnt & Lodg Ing AssocIAt Ion

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We Continue to Top Ourselves as an Industry

Hospitality Industry Expands Across The State as Visitation Numbers Climb

FROM T HE CH A IR M A N’S DE SK

Andrew Reiss, FRLA Chairman

fun in the process.I also want you

to keep an eye out for the creation of our Independent operators Council. We are still nailing down the details, but it is my goal to have it off and running

before the end of my tenure as Chairman. I’ve said before, and I’ll say again - independent operators face different obstacles and it is imperative we address the needs of the ‘mom and pops.’ If you would like to participate in this effort, feel free to drop me a line or contact our membership team.

With that said, I hope you enjoy this edition of FR&L Magazine. It provides a great update on all things Frla.

Plus, as an owner of a grill and bar, I especially like all of the stories that feature a good drink. If you see something you might like to try, feel free to stop by and enjoy it at andrew’s.

There’s no doubt I would appreciate your company and maybe we can spark a conversation that help shape the future of our industry.

Thanks for being a member of the Frla.

– andrew reiss2015 Chairman of the Board

Florida restaurant and lodging association

It’s my favorite time of year in Tallahassee. With “Special Session” in full swing, the state’s biggest political players are here and my restaurant, which is a stone’s throw away from the Capitol, is bustling with business and conversation. It’s my chance to chat directly with lawmakers who can make or break our industry.

every session, we are up against burdensome regulations that could deal crushing blows to our businesses. That’s why I find time to stop by each table to say ‘hello’ to the legislators that can help support hospitality and tourism in Florida.

While at my restaurant, they are a captive audience and can see firsthand how government can help or hinder business. as a small business owner, I know how critical it is to cultivate these relationships. I encourage you to build these same connections at both the state and local level. Now is the time. Thanks to all of my colleagues who made it to Tallahassee for Florida Tourism Day. You get it. It’s always an honor to walk the halls with some of the best in the business. By your side, I had the opportunity to sit down with House and Senate leadership to share what must be done to protect our industry. With hundreds of us present, I know our voices were heard. Just don’t forget about the follow up.

as they cast votes for or against our issues, it is important they remember the faces and names of real-life restaurateurs and hoteliers who are impacted. Together, we represent the state’s largest employer and when we are hurting, so are thousands of Florida families.

Fortunately, we are continuing to top ourselves as an industry. This year, I am proud to see restaurants expanding across the state and climbing visitation numbers. The Florida restaurant and lodging association is a big part of that. In addition to protecting our industry, Frla is working hard to promote the fantastic things happening here in Florida. I look forward to attending many of the events the Frla is sponsoring across the state. (Personally, the South Walton Wine and Food Festival in April is one of my favorites.) I hope you’ll join me in supporting the efforts of the Frla, I can guarantee you’ll have


FRLA is working hard to promote

the fantastic things happening here

in Florida.



FOOD FOR T HOUGHT

By Carol B. Dover

Florida Sets The Standard for Hospitality

Chairman Andrew Reiss

Andrew's Capital Grill & Bar

ViCE-ChairLino Maldonado

Wyndham Vacation Rentals

SECrEtary-trEaSurErDon Fox

Firehouse of America

DirECtorSKevin Speidel

Hilton Fort Lauderdale

Chau NguyenKobe Japanese Steakhouse

Nichole DiPietroTibby's New Orleans Kitchen

immEDiatE PaSt Chair

James E. McManemon, Jr. The Ritz-Carlton, Amelia Island

PrESiDEnt/CEo

Carol B. Dover, FMP

EDitor

Susie R. McKinleyEmail: [email protected]

M AGA Z INE

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 discretion. unless otherwise expressly indicated, frla does not endorse or warrant any products or services contained herein. in addition, unless otherwise expressly noted, the opinions expressed herein are those of the authors and not necessarily those of frla, its directors, officers, members, or staff. Content submissions may be made to the Publisher’s office by regular mail or by e-mail. Please note that submitted 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.

Carol B. DoverSummer is here and it is the perfect season for a refreshing drink. From cocktails to craft beers, this issue highlights the hospitality industry’s

finest flavors right here in Florida. Not to mention, we’re dishing out the latest legislative insights, regional updates, and event information. a perfect read while taking a break to sip your favorite beverage.

Here in the Capital City, we have shifted focus to “Special Session.” as you are aware, the regularly slated 2015 legislative Session ended abruptly. I am incredibly grateful to those of you who were able to be in Tallahassee for Florida Tourism Day. Committing the time to walk the halls of the Capitol showed our state lawmakers that our members are truly dedicated to safeguarding the needs of our industry.

This year, our attendance was better than ever with more than 500 industry leaders making their voices heard. a new record that we are sure to surpass again, as visitation to Florida continues to skyrocket. I also want to thank our guest speakers who are fantastic advocates for Florida hospitality: lieutenant Governor Carlos lopez-Cantera, attorney General Pam Bondi, DBPr Secretary Ken lawson, and representative ritch Workman. If you were not able to make it this year, we hope to see you in 2016. In the meantime, be sure to check out our event recap on pages 22 and 23.

In the first few months of the year, we spent countless hours monitoring more than 100+ bills that made their way through the legislative process. expansion of gaming, beach erosion, airbnb, restaurant grading and a variety of alcohol issues were at the top of our list. For a full summary of our efforts this legislative Session be sure to read our Sine Die report on pages 24 and 25.

During this Special Session, the legislature is slated to tackle the state budget. We are still pushing for $85 million in vISIT FlorIDa funding. Following our fourth consecutive

record year for visitation there is no doubt it would be a well-deserved increase over last year. additionally, we are advocating for our Hospitality education Program (HeP) funding, beach renourishment dollars and a variety of other hospitality related budgetary items.

outside of Tallahassee, we are busy making plans for fantastic events across the state. In april, we proudly sponsored the South Walton Wine and Food Festival at Grand Boulevard in Sandestin where there were great wines, fine foods, live music and culinary celebrities. In May, we were thrilled to once again support the annual Key West Songwriter’s Festival, featuring more than 150 performances from world-renowned artists.

aside from our sponsored events, we are lining up some fantastic corporate events this summer and fall. We are eager to see you at our Summer Board Meeting at Hawk’s Cay resort, Duck Key. Then in Tampa as we kick off our Marketing + operations Summit this July. Plus, be sure to mark your calendars for the Florida restaurant and lodging Trade show and our Shades of Pink awards Gala in october. You can find all of our event dates on page 13.

Thank you again, for making our industry shine across the state and ensuring that Florida sets the standard for incredible hospitality. We appreciate your hard work and are proud that you are a part of the Frla.

— Carol B. Dover, FMP President and CEO of the Florida

Restaurant and Lodging Association



BUSINE SS CLIM ATE

After tallying all of the data, the preliminary 2014 total of visitors to

Florida has been revised to 98.9 million. This figure represents a 5.1 percent increase over the previous high of 97.3 million in 2013 and marks the second largest year-over-year visitor increase Florida has experienced in a decade.

In addition to this good news, Governor rick Scott recently announced that Florida has broken another tourism record by welcoming the highest amount of visitors of any quarter in the state’s history. In the first quarter of 2015 (January-March), 28.4 million visitors came to the state, an increase of 6.2 percent over the same period in 2014. The previous high for a quarter for tourism was 26.7 million visitors in quarter one last year. The average number of direct travel-related jobs in quarter one of 2015 was also a record high, with 1,186,900 Floridians employed in the tourism industry – up 4.8 percent from the same period in 2014.

Florida Visitors on the Increase!

The third season of Emeril's Florida, that premiered in January 2015 on the Cooking Channel, is a wrap. This one-

of-a-kind show, which airs Sundays at 2:30 p.m., and reruns on Mondays at 9:30 a.m. and Thursdays at 11:30 a.m., uncovers the authentic cuisine and unbeatable scenery that makes the Sunshine State a hotspot for travelers and locals alike.

In the 13-episode series, Emeril explored 31 Florida restaurants, hotels, farms and events to give viewers a behind-the-scenes look into how the establishments emerged, their menu selections, and a peek into the

Emeril's Florida Third Season Wraps Up

OviedOSushi Pop

COOper CityLa Brochette Bistro

OrlandOLe Coq au Vin; Capa at The Four Seasons Resort at Walt Disney World;

FOrt lauderdaleCasa D’Angelo Ristorante

SaraSOtaMichael's on East

amelia iSlandSalt at Ritz Carlton, Amelia Island

COCOa BeaChThe Fat Snook

COCOaCafé Margaux

melBOurne BeaChCafe Coconut Cove

tampaUlele

JaCkSOnville BeaChMarker 32

miami BeaChMonty's Sunset; Pubbelly

Winter parkScratch; East End Market

miami'S SOuth BeaChMeat Market

St. peterSBurgBirch & Vine and The Canopy at The Birchwood Hotel

WeSt palm BeaChHullabaloo

napleSOsteria Tulia; Mereday's Fine Dining; Pinchers Crab Shack

St. auguStine The Floridian

BOCa ratOn13 American Table

miamiG.R.O.W; Michy's

SOuth WaltOnThe Bay; Vin'tij Wine Boutique & Bistro; The South Walton Wine & Food Festival; Fashion Week (an event)

key largOThe Conch House

daytOna BeaChThe Cellar

hOmeSteadMichael Borek Farms

kiSSimmee

El Tenampa; Eleven at Reunion Wyndham Grand Golf and Spa Resort

CeleBratiOnBohemian Hotel

malaBarYellow Dog Cafe

JaCkSOnvilleVeterans United Brewing Company

FOrt WaltOn BeaChMagnolia Grill

iSlamOradaAtlantic's Edge at Cheeca Lodge

Show LocationS

chefs preparing their specialties. This season, Emeril's Florida returned to areas such as Orlando, South Walton and Kissimmee, and for the first time, sampled some of the exceptional food served in Naples and the Space Coast.

The third season also featured numerous themed episodes including a farm-to-table episode in which Emeril visited with chefs and farmers from

St. Augustine, Boca Raton and Miami who are at the forefront of the farm-to-table movement in Florida. Many of this season’s show often showcased fresh Florida seafood in each of the episodes. Additionally, this season highlighted a Veteran-owned and oper-ated episode where Emeril focused on businesses owned by veterans who are preparing outstanding food and brew-ing delicious craft beers in Fort Walton Beach, Jacksonville and the Space Coast. For the first time in the history of the series, Emeril prepared one of his favorite dishes.

Season Three of Emeril's Florida was our best season yet and we are thrilled to have the opportunity to introduce our audience to even more of Florida's great chefs and farmers while showcasing Florida's diverse scenery.

Please check FRLA's website for additional details.

Emeril


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?

Chef Norman Frei CEC CCCEXECUTIVE CHEF, GOVERNORS CLUB,TALLAHASSEE, FL

Chef Norman Frei

In the heart of downtown Tallahassee and just steps from the State Capitol, the Governors Club provides fine and casual dining with superb service and warm Southern hospitality to members and their guests. It’s a comfortable, welcoming place where members

socialize with friends, colleagues and family in a private upscale setting. Norman Frei is the Governors Club Chef. He is responsible for all aspects of dining in this unique Club.

Born and raised in Denver, Chef Frei’s parents owned a sausage business for 45 years, and at 12 years old, he helped produce the sausage. At 18, he was invited to play for a semi-pro hockey team in Europe with his father's stipulation he had to learn an apprenticeship at the same time.

Hockey didn’t work out long term, but being a Chef did. Chef Frei is a believer in staying up to date on current

cooking methods and food trends. His participation in the American Culinary Federation (ACF) has helped him stay on top of needed skills. Originally trained as an apprentice in the culinary arts in Balsthal, Switzerland, Chef Frei continued his education and gained certification as an Executive Chef and Chef du Cuisine through the ACF.

What Influences Your Cooking Style?French food and healthy cooking influence me most. I like to ensure

the colors, flavors and appearance of the plate are on point, and I always reserve the rim for the guests. Giving the member a presentation that is colorful and clean is important to me. one of my teachers in europe said your “eyes eat as much as your mouth,” and I’ve never forgotten that.

French cooking is heavy and people have changed the way they eat so I try to adapt those dishes to a healthy alternative without losing the flavor. In europe, everything is seasonal, so I keep this in mind when writing a menu. I also write a menu that I know my staff can execute, or I’ll be cooking 24/7. I’m very much inspired by the seasons, which are directly correlated to how the plate looks and the flavors of the food itself. I’m not one of those Chefs who add strange things to make it look fancy. Most importantly, it must taste amazing.

Most popular menu itemsIt’s a toss up really. everyone has their favorites. We sell a lot of the

Crispy Fried Tempura lobster Bites served with an asian slaw and a sweet chili sauce at lunch. Members who want to be a bit more health-conscious seem to have chosen the Governors Club Fitness Salad. It’s a beautiful salad composed of grilled chicken breast, sliced poached pears, fresh strawberries, sun-dried cranberries and toasted sunflower seeds. It’s served on a bed of baby spinach then tossed with orange-cranberry vinaigrette. at dinner, the members seem to take advantage of our ability to purchase fresh Florida seafood. I think the number one seller is the seared Gulf grouper served on a succotash risotto and Creole cream sauce.

What’s your sizzle?‘My Sizzle’ comes from my time working as the Garde Manger,

working that position brings out my creative juices. My plate presentation today is a reflection of that skill set learned while at that station. The presentation on the plate is so meaningful. every plate leaving the kitchen Scallop and Shrimp


has to be visually appealing and I make it a priority to ensure that happens. I also enjoy pastry, but you have to be very specific. The art of pastry is precise with little room for error.

Favorite dishMy favorite dish is rahm Schnitzel or Cream

Schnitzel, which is made with pork or veal, mushrooms, and cream with egg noodles or rice. My son loves my homemade spaghetti sauce with basil. When cooking at home I like to keep things basic. Cooking Schnitzel is simple and easy and makes everyone at the dinner table happy. I also like liver and onions but that’s not healthy.

Passion for sugar and iceSugar sculpture is an art that allows you

to take sugar and make it into something beautiful. My brother and I took the classes for fun in Switzerland, and it's really fun to work with. Sugar is not good to work with in Florida because of the humidity. For the ice carvings, I use a chain-saw, dremel and grinder opposed to sculpting tools.

It’s all about my eyes taking a picture and executing it in 3-D. I’m always amazed with the end product and sometimes can’t believe it started with just a block of ice. I’m not the best at ice carving, but really enjoy doing it.

What attributes to your success in restaurant business:

I attribute my success to my background and the chefs who I have worked under. I spent nearly 15 years at Mountain lake Country Club in lake Wales, Florida, with Mr. Delcamp, who was quite hard on me, but taught me a lot about the Club business. also, Stephen Blaser, executive Chef of the New orleans Convention Center who trained like me, and also trained in Pastry. He’s always been there for me, and I’ve know him for many years. He was my Sous Chef at Mountain lake, and we worked well together.

Working at the Governors Club is wonderful and so much different than working at a country

FLoR IdA RestAuRAnt & Lodg Ing 11

club. The joke about working at a country club is that people “join for the golf and leave for the food.” This is the first city club that I’ve worked in and all the attention is on the food. I love it when the Members comment on my food and they are so appreciative of the menu and dishes. I am grateful for the staff I have here. Without them, I couldn’t execute anything. The management team here is strong and there’s a great team effort between the front of the house and the kitchen.

We all give it our best to make the members and their guests happy. I’m always thinking of ways to make my food and the member experience better tomorrow than it was today. If you make it attractive and don’t cheat the member out of the finest ingredients, they’ll be back. I like interacting with the members and ensuring they are getting exactly what they want and expect.

What is the most popular cocktail ordered at the Governor’s Club?

although it’s not very exciting, the most frequently ordered cocktail is Tito’s vodka

and Club Soda. The cocktail that seems to be gaining in popularity with more and more members is the Moscow Mule. We can’t seem to keep enough of the copper cups in stock on some busy nights. Members really seem to enjoy it and it’s always is a topic of conversation when ordered.

Please share with readers any special events you feature that spotlight craft beer, wine or any spirits.

our wine events are spectacular. on a quarterly basis we schedule three different monthly events. one month it’s a sit down educational tasting and the next month it’s a walk around reception style tasting with approximately 30 or so wines to sample. The third month, we have an upscale gourmet wine dinner. We pair foods to match the featured wines and the dinners are a popular Club event. In March we held the Seven Hills Wine dinner showcasing Pinot Gris, Cabernet Sauvignon, the red Hills Blend and late Harvest riesling. The food pairings included lobster, duck, scallops, filet of beef with bone marrow and a special apricot tart served with honey goat milk ice cream.

Sole


A L A C A RTE

The tourism and hospitality industry remains a bright spot in Florida’s economy, and provides incredible opportunities for those who own, operate or simply work in the business. For that reason, the FRLA is a member of key coalitions aimed at strengthening our advocacy presence, during the legislative session as well as year-round. We are proud to continue to protect the interests of the hospitality trade and safeguard our members. We believe these initiatives and partnerships foster growth in our state and help create an environment for job expansion.

Florida Businesses for a competitive workforce The Florida Businesses for a Competitive Workforce coalition is a 501c(4) whose mission is to support passing the Competitive Workforce Act, which

would modernize state law to include anti-discrimination protection based on sexual orientation and gender identity or expression. FRLA has joined other major Florida employers, including many of the state’s Fortune 500 companies, in this effort. The coalition believes that the Competitive Workforce Act will make Florida more competitive in the national and global marketplace in much the same way companies have benefitted from adopting anti-discrimination policies. For additional information, please visit www.FLCompetitiveWorkforce.com

Floridians for Fair Business Practices Floridians for Fair Business Practices is a coalition of retailers and business groups whose purpose is to identify rules and regulations which prohibit the growth

and expansion of Florida businesses. Currently, a measure is before the 2015 Florida Legislature to repeal Florida’s outdated and inconvenient separation law, which restricts consumer access to alcoholic beverages by requiring liquor to be sold in a location separate from groceries and other goods. Floridians for Fair Business Practices supports the repeal of this law. For additional information, please visit www.FairBizinFlorida.com.

Florida Recycling Partnership Florida Recycling Partnership is a coalition of businesses and associations dedicated

to improving Florida’s recycling rates. Members believe developing and adopting sustainable business practices will promote recycling, reduce waste, and increase reusing materials whenever possible. For additional information, please visit www.FLRecycling.org.

Zero-tolerance State for human trafficking Zero-Tolerance State for Human Trafficking is a campaign led by Attorney General Pam Bondi to crack down on human trafficking in the state, which has seen an increase of teen runaways, the

homeless and immigrants as prime victims. According to the National Human Trafficking Resource Center, there are 27 million people enslaved worldwide. The Florida Restaurant and Lodging Association partnered with Attorney General Bondi, Associated Industries of Florida, the Florida Chamber Foundation, the Florida Petroleum Council, the Florida Retail Federation and the Florida Trucking Association to make Florida a zero-tolerance state for human trafficking. For additional information, please visit www.MyFloridaLegal.com and click on ‘Human Trafficking Business Plan.’

FRLa Partners with Key coalitions to Strengthen advocacy Presence

The Florida restaurant and lodging association (Frla) and the asian

american Hotel owners association (aaHoa) are proud to announce their new partner-ship designed to bolster hospital-ity industry advocacy efforts in Florida. This collaboration will bring together the more than 10,000 statewide members of the Frla and the more than 14,000 nationwide members of aaHoa that represent 40 percent of all hotels in the United States. aaHoa members own more than 20,000 properties amount-ing to more than 40 percent of all hotels in the United States.

“We are thrilled to part-ner with aaHoa because its members represent the best and brightest in the business. It is evident the organization is com-mitted to ensuring small business owners are protected against burdensome regulations and that the Florida hospitality continues

to thrive. This partnership fits perfectly with our mission to protect, educate and promote the state’s hospitality industry and we are excited about connecting with aaHoa members to bolster our efforts across Florida,” said Carol Dover, President and Ceo of the Florida restaurant and lodging association.

“as the largest hotel own-ers association in the world, we understand that Florida is a state that sets the tone for the industry nationwide. We are proud to continue to build our relationship with the Frla because the orga-nization consistently showcases effective legislative advocacy, an engaged membership, and edu-cational opportunities. We look forward to this new partnership and feel that together we can effectively navigate the issues faced by business owners around the state,” said Chip rogers, President and Ceo of the asian american Hotel owners association.

FRLA and AAHOA Announce Partnership to Bolster Efforts in Florida

AAHOA representataives and VP of Membership Dan Murphy enjoyed Tourism Day activities. From left to right: Bharat Patel; Sunil Dharma; Dan Murphy, FRLA; Kirit Patidar; Samir Patel.


FRLA Hospitality Awards

Nominations open and received through AUGUST 15• Restaurant General Manager

• Restaurant Employee of the Year

• Hotel General Manager

• Hotel Employee of the Year

The top three nominees in these four

categories will be invited to the 2015 FRLA

SHADES OF PINK GALA at which time the

winner will be announced.

Shades of Pink GalaWednesday * October 7, 2015

Hyatt Regency Orlando

6:00 – 7:00 pm Cocktail Reception

7:00 – 10:00 pm Shades of Pink Gala10:00 pm – Until Shades of Pink After Party

A Portion of Auction Item Proceeds

Benefit Breast Cancer Research

The FRLA HOSPITALITY AWARDS program

was created to recognize outstanding

accomplishments in Florida’s foodservice

and lodging industry by employees as well

as properties to honor the quality of service

in this great industry.

NRA/AHLA Public Affairs ConferenceFRLA was represented strongly at the combined public affairs conference of the National Restaurant Association and American Hotel & Lodging Association. Held in late Spring in Washington, DC, FRLA representatives met with federal lawmakers and discussed issues of importance to the Industry. Thanks to all FRLA members who attended!


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John Rivers4R Restaurant GroupChef & OwnerRestaurant entrepreneur and head chef of the award-winning 4 Rivers Smokehouse, John Rivers spent two decades traveling the country honing his taste and talent for BBQ. The Jacksonville native and Florida State University business grad ended a 20-year career in healthcare as president of a billion-dollar company to pursue a passion for helping children through his garage-based Barbecue Ministry — a bold switch fueled by faith and supported by family.

With ten restaurant locations throughout Florida and plans for continued expansion, John has received national recognition, having cooked at the James Beard House in NYC and participated four consecutive years in the Food Network South Beach Wine & Food Festival. Other renowned publications including USA Today, Cooking Light, Food & Wine, and Paula Deen Magazine have also featured Rivers and the growing 4R brand.

John’s latest restaurant concept, The COOP, has quickly become a neighborhood favorite, with its fresh take on Southern comfort foods. He recently published his first book, The Southern Cowboy Cookbook, serves on numerous charity and school boards, and lives in Winter Park, Florida with his wife and two children.

How did you get started in the hospitality industry?

It was always a passion and dream of mine to cook and own a restaurant. My first job came at the age of 16 as a dishwasher at a pizza place in Jacksonville called the loop. I worked in restaurants throughout all of high school and college to pay for my education. The irony is that I worked in almost every position in a restaurant except in the kitchen. I had to open my own restaurant to actually get to cook!

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

First, that people respond according to how they’re treated—It is a manager’s responsibility to motivate their employees in a way that brings out their very best. Second, I can create the recipes, design the brands and launch campaigns, but

none of that matters without the right people on the team. Without a doubt, the folks on our team are our most important assets. Without their passion and dedication, everything else can and will fall short.

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

Mentors are essential to grow in both business and in life. I’ve been fortunate to have several throughout my career who inspired and influenced me. Steve Cosler, the Ceo of at Priority Healthcare, taught me the importance and effectiveness of servant leadership and how to lead with integrity. Truett Cathy inspired me


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to lead with transparency and how to set myself to a purpose vs. a plan. From Walt Disney I gleaned how to dream big and the importance of every detail. and Steven Jobs inspired me to never accept the status-quo; to push the limits of possibilities and never settle on doing things because “its the way its always been done” (nothing gets my blood boiling faster than complacency).

Do you have any career-related advice that you would like to pass on to Florida Restaurant and Lodging Magazine's readers?

Follow your passion and be prepared to fight for what you believe in. Nothing worth achieving comes easily. Second, trust your gut. No one knows or understands your dream better than you. lastly, invest a little and learn a lot. Mistakes are a necessary part of learning. The earlier you can make them, the less costly the lesson will be.

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

our culture. The core of our culture is faith, family and purpose (positively impacting our community). as long as we stay true to and protect our culture, I believe we’ll continue to be blessed.

How has participation in the Florida Restaurant and Lodging Association positively affected your business?

Frla has provided great insight into legislative issues and provided peer group advice on a number of challenges and issues inherent to the business. Both of which have been invaluable as we’ve grown throughout the years.

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

Despite how bad things get, never give up. There’s nothing that can stop your dream, except you. There’s always a way as long as you have hope.

John Rivers


Hawks Cay is hosting FRLA's 2015

Summer Board Meeting and we are

excited to stay at this beautiful resort.

FR&L Magazine's Editor, Susie McKinley,

recently had a chance to talk to the

resort's management team about their

Secrets to Success.



hawks cay is a Florida Keys landmark property. how long has this property been open?

Duck Key’s unique and vibrant history dates back to as early as 1772 when William Gerarde de Brahm described the island as home to flamingos, clawless lobsters, bottle-nosed dolphins, manatees and double-crested cormorants called “ducks.”

For the next two hundred years, the island attracted a wide range of characters, from fishermen, salvagers and pirates to celebrities, dignitaries and even U.S. presidents.

The property officially opened as Hawks Cay Resort & Villas in January 1984 and for the past three decades has played a leading role in the alluring and ever-evolving story of Duck Key.

what was the vision of the original owners? Although we have undergone many expansions and

renovations over our 30 year-history, we have stayed true to the owners’ original vision for a coastal-casual island resort in the heart of the Florida Keys.

what makes your resort unique? Hawks Cay provides an unmatched Florida Keys vacation

experience with everything you need within reach: a full-service resort, private villas, incredible dining, a world-class marina and even an on-site dolphin research facility for up-close encounters. True to our tagline, we are “The Only Key You’ll Need.” Best of all, thanks to our special location, guests can enjoy watching both a picture-perfect sunrise and sunset over the water.

By SUSIe McKINleY



Describe hawks cay for FR&L readers.

Hawks Cay resort & villas is a 60-acre resort destination located midway down the Florida Keys on Duck Key. although our small, intimate island feels like a secluded getaway, we are easily accessible by air, land or sea, and the journey here is an important part of the island experience.

We’re the ideal vacation spot for families, couples, groups and weddings who want to get the most out of their Florida Keys vacation with virtually every water-related activity imaginable.

hawks cay is known to guests for its fantastic amenities. FR&L Magazine highlighted some of them in our “Unique amenities” feature in September 2013. can you please describe them to our readers?

one not-to-miss is Dolphin Connection, the only resort-based program of its kind where guests can interact and swim with dolphins in their natural environment. It’s

also the only facility in the mainland U.S. that offers free public viewing of trained dolphins. Some of our other unique signa-ture offerings include: SNUBa, stand-up paddle boarding, the newly renovated Calm Waters Spa, Camp Hawk at the recently upgraded Coral Cay kids’ club and the kids’ club centerpiece: the newly enhanced Pirate Ship Pool, which features slides, tunnels and

even water-shooting cannons.

Please describe the Marina to readers.

Hawks Cay Marina has 85 boat slips and offers many options to boaters, including full resort amenities if staying overnight.

The marina can accommodate boats up to 110 feet with drafts up to five feet and beams up to 20 feet. Dockhands are available to assist in

securing your vessel, and shuttle service is available to the main resort. access to the marina from the resort is either a short stroll or a ride on the complimentary shuttle. a Dockside Store, grills and the Dockside Snack Shop are also part of the marina program, and a new restaurant, angler and ale, will be coming soon with expansive outdoor seating, multiple fire pits, private dining and panoramic ocean views--turning the Marina Walk into the ultimate entertainment destination in the Middle Florida Keys.

the Resort offers some awesome water experiences to guests. From fishing, snorkeling and diving, jet skiing, paddle-boarding and the Dolphin connection, it seems this is the place to

be. Please share with readers all you have to offer.

We provide nearly every watersport under the sun: SCUBa diving, SNUBa, snorkeling, guided Jet Ski tours, kayaking, kiteboarding, parasailing, stand-up paddle boarding and sunset cruises, to name a few. Fishing is also a big part of the Hawks Cay culture, whether off-shore, flats or back-country.

In fact, the resort was selected as the home of NBC Sports’ “Saltwater experience,” one of the highest-rated television shows for outdoor and fishing enthusiasts. For land lovers, we offer Segway tours, a Cliff Drysdale tennis program, bicycles to explore the rest of our island community and, for the ultimate in relaxation, our 7,000-square-foot Calm Waters Spa.

have the tastes of your guests changed over the years?

We have seen an increased demand for luxury amenities and as a result, we have responded by becoming even more upscale, adding two all-new, 1,400-square-foot penthouses, each with a spacious living

Penthouse Master

Lobby


area, two large bedrooms, two full baths and a private rooftop terrace spanning 3,200 square feet. We also recently added luxurious pool cabanas, which are available for rental at the Tranquility Pool in The oasis, our exclusive adults-only area.

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

In 2013 we completed a culinary renovation, and then last fall, we undertook a multimillion-dollar resort-wide renovation. The project includes updates to many of our guestrooms and suites, 15 meeting venues, the marina, Coral Cay kids’ club, the Pirate Ship Pool and all public spaces.

additionally, we've added the following: The oasis, an exclusive adults-only area with five private cabanas at the Tranquility Pool; two luxury penthouses; and 16 family guestrooms.

The final piece of the all-new Hawks Cay experience, the new Marina Walk, will debut later this year. It will serve as the Florida Keys’ hotspot for waterfront dining and family entertainment with a new-build standalone restaurant, fire pits, private dining rooms and panoramic views.

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

Yes, we are now working with a video-based training program that addresses various issues to promote a quality guest experience. The program is required of all regular associates to complete on a monthly basis.

how do you keep your employees engaged and motivated?

We foster communication through regular department meetings and by maintaining a communication board where positive guest comments are shared and photographs of associates are posted. a committee of associates from all levels of the organization is tasked with outreach to the community and enhancing the quality of the guest, employee and owner experience.

additionally, a monthly rally is coordinated for all associates to attend in which we share a business update, recognize

outstanding performers, reward associates and celebrate milestones, anniversaries and birthdays.

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

We emphasize that we are all employed to service the needs of our guests in order to ensure that they leave wanting to return. We want our guests to consider Hawks Cay resort as their home away from home.

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

Customer service, safety, security and going above and beyond expectations are critical to our success as a hospitality venue.

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

Making sure that associates are satisfied with the workplace is key to maintaining acceptable turnover levels. at Hawks Cay resort and throughout the Pyramid Hotel Group, we conduct employee opinion surveys twice a year and then follow up with action plans to address the identified needs.

one such need was convenient and reliable transportation for employees who commute large distances, so we provide bus service from as far as Homestead and Florida City.

what has been the greatest change in serving guests over the years?

The bar has continuously been raised year after year to provide upgrades in the

level of service offered, but it all starts with a smile and an accommodating approach to hospitality.

what is the most important factor to the longevity of the Resort?

location, location, location… Hawks Cay is such a beautiful place for guests to come and enjoy the hospitality offered here in the Florida Keys!

Ocean Restaurant

Firepit at sunset

Alma Lobby Bar


Much of this effort is accomplished through marketing and advertising efforts throughout the United States and the world,

but vISIT FlorIDa also depends on the Florida tourism industry to amplify the message.

The partnership between vISIT FlorIDa and core tourism businesses throughout the state—hotels, restaurants, attractions, and visitor services—is critical to reaching our mutual goal of attracting 100 million visitors and more.

To effectively equip businesses with the tools needed to market their brands, attract more visitors, and boost revenue, vISIT FlorIDa offers a unique Partnership Program.

The mission of the Partnership Program is simple:

First, vISIT FlorIDa maintains and grows a membership base and network of core Florida tourism businesses, and provides to these Partners the tools and programs to bring visitors to their businesses and destinations.

Second, Partners provide continuous feedback to vISIT FlorIDa, serve on committees and help shape the organization’s plans each year.

vISIT FlorIDa provides Partners a variety of ways to engage with visitors, depending on a business’s marketing priorities, budgets, and ability to dedicate time to tourism marketing.

The most comprehensive program, a vISIT

FlorIDa Marketing Partnership, provides hotels and restaurants with 10 easy-to-activate core benefits.

Those benefits for Partners are:

1a business listing in the official Florida Vacation Guide.

a new guide is printed each year with updated listing information and resources to help and inspire visitors to plan trips to Florida. More than 600,000 guides are requested and distributed via vISITFlorIDa.com annually.

2an Enhanced web Listing on www.ViSitFLoRiDa.com.

a listing on the website, with more than 9 million visits in 2014, brings better exposure to any Florida business. Post a video of your celebrity chef or a tour of your hotel. Direct-booking links for accommodations Partners showcase special rates and allow hotels to sync their reservation system on vISITFlorIDa.com. restaurants can gain more exposure by adding event listings for chef demonstrations or seasonal/community festivals.

3Post on ViSit FLoRiDa’s consumer-facing Facebook

page. Partners can submit one post annually to be pushed to more than 600,000 followers to advertise their hotel or restaurant, promote an event or share a deal.

4Free bulk orders of Florida transportation Maps and

Magazines. Having a supply of maps and Florida vacation Guides is a great resource for guests and visitors.

5access to ViSit FLoRiDa research. visitor profile, statewide hotel

and International data is at your fingertips. The vISIT FlorIDa team provides up-to-date metrics on travel trends to help businesses forecast and engage with their most appropriate audiences.

6Participation in a lobby booth display in the official Florida

welcome centers. Distribute items and interact directly with guests as they pass through five Welcome Centers and into the state. More than 2.5 million visitors stop by each year, and with about 30 percent of them coming to Florida without finalized vacation plans, displays are an excellent way to engage these visitors and direct them to your restaurant on their way to their destination—or even encourage them to book with your hotel before they arrive.

7ability to apply for ViSit FLoRiDa grants to market

your business. each year, vISIT FlorIDa administers several reimbursement grant programs to assist Partners with

By KaTe CHUNKa

Attract and Engage Visitors with a

PartnershipVISIT FLORIDA, the state's Official Tourism Marketing Corporation, exists to promote travel to and within Florida and to establish Florida as the #1 travel destination in the world.


marketing their business and publicizing the tourism advantages of Florida.

8access to free webinars on

marketing techniques and industry trends. Gain knowledge about valuable business topics including the Marketing Plan overview, Co-op Marketing Programs, emergency Preparedness Modules and visitor Study Insights.

9Blog and social media posts via

the ViSit FLoRiDa’s bloggers. Have something amazing to share with visitors? an exciting and unique festival? vISIT FlorIDa has a host of bloggers and social media influencers who set out to explore all the Sunshine State has to offer, including beaches, culture, family activities, dining, shopping, golfing, the outdoors, entertainment, luxury, and the latest deals and bargains. Work with the Insiders to showcase those rare, unique, and special Florida experiences your business has to offer.

10ViSit FLoRiDa committees. If you want play a key role in providing

feedback and insights to vISIT FlorIDa and work on major department initiatives, then a seat on one of vISIT FlorIDa’s committees is for you.

Tradewinds resort, a vISIT FlorIDa Marketing Partner since 2000, leverages its Partnership to promote its properties on St. Pete Beach, along with numerous restaurants located onsite, such as Guy Harvey rumfish Grill and Sharktooth Tavern.

Tradewinds resorts can post updated room rates, give guests the option to book directly through their web listing, and lists seasonal promotions to help draw traffic to their properties. Tradewinds also updates their listings

To learn more about VISIT FLORIDA Partnership or to get started today, go to

ViSitFLoRiDa.org/join

to share upcoming events, such as the rays Watch Parties, so planning a vacation is easier for their guests.

With so much going on in the St. Pete Beach area, Tradewinds also takes advantage of the added benefit of reduced-rate advertising available to vISIT FlorIDa Marketing Partners. and, using the research available to Marketing Partners, Tradewinds is able to find out exactly who is visiting and how they spend their time here and align their advertising strategy.

Flora-Bama lounge & oyster Bar, which became a vISIT FlorIDa Marketing Partner in 2014, lists annual festivals and community events associated with their restaurant and marina to spread the word to potential guests. With a direct draw from surrounding communities, drive traffic is extremely important for Flora-Bama, and the reduced rates from Partnership sweeten the deal

for brochure placement at the nearby Florida Welcome Centers. With added exposure online and in print, Flora-Bama gets a greater reach.

These two enterprises demonstrate how businesses can successfully leverage Marketing Partnership benefits, including participating in webinars and uploading events and media to their enhanced Web-listing to target ideal audiences.

These benefits are but parts of the bigger picture, which is greater exposure for your business through alliance with the state’s official tourism marketing corporation -- and the shared goal of creating the number one tourism destination in the world.

even for businesses with fewer resources, vISIT FlorIDa has solutions. For a low annual fee, such businesses can take advantage of an enhanced Web listing on vISITFlorIDa.com, or test the waters with a free web listing.

and, vISIT FlorIDa and Frla are now partners, building

an important program for the industry that helps businesses provide exceptional experiences for our visitors.

vISIT FlorIDa’s online hospitality program for front-line employees—bartenders, servers, valets, receptionists, and other staff—provides free training modules that empower the industry with common guest service and hospitality industry lessons. access to this program is available either by engaging with your local DMo or becoming a vISIT FlorIDa Marketing Partner. a test of this program is currently underway, and more training modules will be released in 2015.

Kate Chunka is the Partner Relations and Industry Communications Manager, for VISIT FLORIDA. Ms. Chunka can be reached at [email protected].


The Partnership for Florida Tourism hosted a fantastic Tourism Day in mid-March. FRLA played a major role in this event along with VISIT FLORIDA and our other hospitality industry partners. The day began with speeches from Florida lawmakers including Lt. Governor Carlos Lopez-Cantera, Attorney General Pam Bondi, Rep. Ritch Workman and DBPR Secretary ken Lawson. The afternoon was spent visiting legislators and discussing Florida’s Number One industry – tourism. A street festival finished off the day in great style and fun. More than 550 attended Tourism Day activities, and we are so grateful to those members who spent their day making our industry’s voice heard to our elected officials.


The Partnership for Florida Tourism hosted a fantastic Tourism Day in mid-March. FRLA played a major role in this event along with VISIT FLORIDA and our other hospitality industry partners. The day began with speeches from Florida lawmakers including Lt. Governor Carlos Lopez-Cantera, Attorney General Pam Bondi, Rep. Ritch Workman and DBPR Secretary ken Lawson. The afternoon was spent visiting legislators and discussing Florida’s Number One industry – tourism. A street festival finished off the day in great style and fun. More than 550 attended Tourism Day activities, and we are so grateful to those members who spent their day making our industry’s voice heard to our elected officials.


Expansion of Gaming /Destination Resorts: FailedHB 1233 (House Majority Leader Young, R – Tampa)HB 1235 (House Majority Leader Young, R – Tampa)HB 1237 (House Majority Leader Young, R – Tampa)HB 1239 (House Majority Leader Young, R – Tampa)HB 1183 (Representative Moskowitz, D – Coral Gables)

The 2012 Legislative Session experienced a push from casino powerhouses to allow three large casino resort hotels to be built in South Florida. The issue was controversial and ultimately failed to pass.

When new presiding officers, Senate President Don Gaetz, (R – Niceville), and House Speaker Will Weatherford, (R – Wesley Chapel), took over after the 2012 election cycle, two special gaming panels were established and a study of the economic and social impact of gaming was commissioned.

The preliminary draft report from this study demonstrated that a widespread expansion of gambling was not good for the state. The legislature sent the draft report back to its authors with instructions to include the gaming compact with the Seminole Tribe of Florida among other factors not considered in the original report.

With the Seminole Gaming Compact renegotiation still looming, House Majority Leader Dana Young, (R – Tampa), filed an omnibus gambling bill.

The bills filed by House Majority Leader Young would:

• Allow two destination resorts in Miami Dade and/or Broward counties if approved in a countywide referendum;

• Allow greyhound track operators to opt out of running any races, effectively letting them operate as stand-alone casinos;

• Potentially bring a casino to the Palm Beach Kennel Club as well as a dog track in Lee county;

• Require greyhound injuries to be reported within a week of their occurrence by both a track veterinarian and the owner of the dog;

• Replace the Division of Pari-Mutuel Wagering with the Department of Gaming Control.

Amusement Games: PassedSB 268 (Senator Stargel, R – Lakeland)HB 641 (Representative Trumbull, R – Panama City)

Entering into the 2013 session few could have predicted that “Internet cafes” would take center stage in the political arena. After continuing scandal, including the arrest of 57 people, these gaming venues were thrown into the spotlight. Both chambers quickly passed legislation that banned “Internet cafes.”

During the off-season, several lawmakers raised concerns over potential unintended consequences. Restaurants offering traditional arcade games such as Chuck E. Cheese’s and Dave and Busters were sued in the wake of the new law.

HB 641 provides the necessary legal clarification ensuring amusement games are not considered gaming devices.

School Start Date: PassedSB 688 (Senator Montford, D – Tallahassee) HB 349 (Representative Mayfield, R – Vero Beach and Representative Lee, D – Fort Pierce)HB 7069 (Education Committee)

HB 7069 torpedoes Florida’s tourism season by giving local school boards the option of beginning the school year as early as August 10th.

Under existing Florida Statutes, district school boards are required to provide for the operation of all district schools for a term of 180 school days of instruction, or equivalent on an hourly basis, as specified by the State Board of Education. School boards must also adopt policies establishing the opening and closing date for the school year.

After a compromise between parents, businesses, and educators, legislation was enacted in 2006 requiring that, “beginning with the 2007-2008 school year, the opening dates for schools in the district may not be earlier than 14

days before Labor Day each year.”

Public Lodging – Military IDs: PassedSB 394 (Senator Brandes, R – St. Petersburg)HB 277 (Representative Hager, R – Delray Beach)

Florida has 29 military bases with over 100,000 personnel stationed in Florida. While employed by the military, or when traveling for military or personal purposes, these members will sometimes be required to procure accommodations at a public lodging establishment in Florida.

HB 277 permits active members of the military to rent hotel and motel rooms regardless of their age.

Public Lodging and Public Food Service Establishments (DBPR): PassedSB 558 (Senator Stargel, R – Lakeland)HB 401 (Representative Magar, R – Hobe Sound)

The Department of Business and Professional Regulation is responsible for enforcing all laws relating to the inspection of public lodging and food service establishments. The purpose of these inspections is to protect the health, safety, and welfare of the public.

HB 401 enables DBPR to reassess the inspection frequency more than once annually, allows electronic copies of inspection reports, and sets a flat rate delinquent license renewal fee of $50 for all license renewals within 60 days after expiration.

Commercial Lease Sales Tax: FailedSB 1230 (Senator Hays, R – Umatilla) HB 245 (Representative Ahern, R – Seminole)SB 140 (Senator Hukill, R – Port Orange)

In an effort to follow through on his election year proposal of $500 million in tax and fee reductions, Gov. Scott called for a $100 million cut in the 6% statewide sales tax on commercial

leases. According to Gov. Scott, businesses pay about 1.4 billion a year in sales taxes on their rent payments. The governor’s proposal would amount to 1/2 of 1 percentage point amounting to a savings of $104 million a year.

SB 1230 and HB 245 would have begun the elimination of the commercial lease sales tax by removing the tax on the first $10,000 of the total rent or license fee charged by the lessor in 2016, and increasing $10,000 each year thereafter until 2024.

SB 140 would reduce the tax levied on the total rent or license fee charged for real property from 6 percent to 5 percent.

Restaurant and Hotel Renovation Tax Credit: FailedSB 900 (Senator Abruzzo, D – Wellington)HB 101 (Representative Steube, R – Sarasota)HB 739 (Representative Harrison, R – Tampa)

The Restaurant and Hotel Renovation Tax Refund Program allows a tax credit for qualifying restaurants and hotels on the cost of renovations. This program would be administered by the Department of Economic Opportunity (DEO).

Qualified applicants would have received an annual tax refund equal to 50% of the difference between the baseline tax amount and the annual amount of sales and use taxes. The amount of the refund payments could not exceed 20% of the qualified applicant’s actual project costs.

Airbnb: FailedSB 1298 (Senator Simmons, R – Altamonte Springs)HB 757 (Representative Hager, R – Delray Beach)SB 1326 (Senator Brandes, R – St. Petersburg)

Launched in 2008, Airbnb is an online community marketplace allowing people advertise a room/home for short term rental over the internet without registering with the state,

2015 Sine Die ReportSpecial Session began June 1 and is slated to end June 21. During this Legislative Session, the charge is to finalize a budget for the State of Florida.


paying/collecting taxes, or insurance requirements. The company makes money by charging guests and hosts a percentage of each rental transaction.

Currently, Airbnb has more than 600,000 listings in 34,000 cities and 190 countries. Due to the rapid growth, many cities, counties, and states are unsure of how to deal with Airbnb. Several cities and counties in Florida are considering regulation at the local level.

SB 1298 established insurance requirements for short-term rental network companies and transportation network companies. SB 1326 and HB 757 established insurance requirements for transportation network companies.

Powdered Alcohol: FailedSB 998 (Senator Margolis, D – Miami)HB 1247 (Representative Avila, R – Hialeah and Representative Berman, D – Boynton Beach) SB 536 (Senator Flores, R – Miami)

In March 2015, the Alcohol and Tobacco Tax and Trade Bureau, granted federal approval for a powdered version of alcohol referred to as palcohol. Palcohol can be mixed with a liquid to become an alcoholic beverage.

According to the National Conference of State Legislators, palcohol is already forbidden in six states – Alaska, Louisiana, South Carolina, Utah, Vermont and Virginia – and will be strictly regulated as concentrated alcohol in Colorado, Delaware and Michigan. More than 70 bills have been introduced in state legislatures to ban or restrict the product.

Florida introduced several bills prohibiting the sale of powdered alcohol, but none were able to pass in both chambers.

Alcohol Separation: FailedSB 468 (Senator Grimsley, R – Sebring)HB 107 (Representative Steube, R – Sarasota)HB 499 (Representative Wood, R – Winter Haven)

In an effort to repeal an archaic law that dates back to 1935, a measure was introduced before the 2015 Florida Legislature to repeal Florida’s outdated and inconvenient separation law.

There are currently 30 states that allow the sale of liquor without a separation requirement, allowing businesses flexibility while maintaining and even improving safeguards against theft.

These bills would have repealed the separation requirement, thus allowing, the sale of alcohol alongside beer and wine in the same aisle, and within the same store.

Craft Distilleries: PassedSB 596 (Senator Hays, R – Umatilla)HB 263 (Representative Stevenson, R – Ponte Vedra Beach)

In the United States, the regulation of alcohol, since the repeal of Prohibition, has traditionally been through the “three tier system.” This system requires separation of the manufacturer, distribution, and sale of alcoholic beverages.

Generally, in Florida, only licensed vendors are permitted to sell alcoholic beverages directly to consumers. Manufacturers are typically prohibited from distributing directly to the vendor.

SB 596 allows craft distillers to sell two bottles of each brand of spirit sold by distributor, three bottles of a single brand of spirit and one bottle of a second brand, and four individual containers of a single brand of spirit directly to consumers. A craft distillery may not ship, or arrange to ship, any of its distilled spirits to consumers.

Growler and Craft Breweries: PassedSB 186 (Senator Latvala, R – Clearwater)

HB 301 (Representative Sprowls, R – Clearwater and Representative Young, R – Tampa)

The number of craft breweries rose from six in 2007 to more than 50 in 2013. A 2014 University of Florida study estimates that the craft beer industry contributed $255 million to Florida’s gross domestic product as well as roughly 4,000 jobs in 2013.

With growth comes the need to update outdated laws. HB 301 now permits a malt beverage manufacturer to obtain up to eight vendor licenses, however, each location must be identified on the sketch submitted to Division Alcohol, Beverage and Tobacco (ABT) and the premises must be operated, owned or leased by the manufacturer.

The bill requires all malt beverages not manufactured at the brewery to be obtained through a distributor. It also limits the amount of malt beverages that can be transferred between breweries owned by the same brewer and authorizes the sale of 64 oz containers (Growlers.)

Liquid Nitrogen: FailedSB 1124 (Senator Braynon, D – Miami Gardens)HB 1209 (Representative Williams, D – Tallahassee)

SB 1124 and HB 1209 define “liquid nitrogen” as the liquid form of nitrogen gas, which exists in its liquid state at approximately negative 320 degrees Fahrenheit.

Both bills would have required restaurant and bar personnel to receive training on preparing food using liquid nitrogen, dangers associated with the use of liquid nitrogen, and responsible serving of food with liquid nitrogen.

Service Animals: PassedSB 414 (Senator Altman, R – Cape Canaveral)HB 71 (Representative Smith, R – Inverness)

SB 414 revises the definition of the term “individual with a disability” to a person who has a physical or mental impairment that substantially limits one or more major life activities. “Major life activity” is defined as a function such as caring for one’s self, performing manual tasks, walking, seeing, hearing, speaking, breathing, learning, and working.

SB 414 also limits a service animal to a dog or miniature horse and increases the penalty for misrepresenting an untrained service animal.

Restaurant Grading: FailedSB 470 (Senator Sobel, D – Hollywood)HB 385 (Representative Antone, D – Orlando)

The DBPR Division of Hotels and Restaurants licenses, inspects, and regulates public lodging and food service establishments in Florida under Chapter 509, Florida Statute.

DBPR effectively protects public health and safety, evidenced by an 84 percent decline in restaurant foodborne illness since 1997. Comprehensive, reliable, and abundant restaurant inspection data is currently and conveniently accessible to the public.

The quality benchmark for restaurant inspection programs is the United States Food and Drug Administration (FDA) Retail Program Standards. Less than 20 percent of the over 3,000 US retail food inspection programs are enrolled in the Standards. Of the nine program standards, DBPR has achieved seven, making it one of the best inspection programs in the nation.

SB 470 and HB 385 would have eliminated, or reduced, the role of the Department of Business and Professional Regulations and require an inspection grading system.

Hospitality Education Program: Special SessionHEP 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 money in the Trust Fund is 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 over 240 high schools participate in HEP. This program helps the hospitality industry grow its future workforce by producing a pool of certified and immediately employable workers with the proper skill set to be an asset to the industry

VISIT FLORIDA Funding: Special SessionVISIT FLORIDA, the state's official tourism marketing corporation, serves as Florida's official source for travel planning to visitors across the globe. VISIT FLORIDA is not a government agency, but rather a not-for-profit corporation created as a public/private partnership by the Florida Legislature in 1996.

As the state's number one industry, tourism was responsible for welcoming 97.3 million visitors in 2014 and employing more than one million Floridians. According to the Office of Economic and Demographic Research, for every $1 the state invests in VISIT FLORIDA $3.20 in tax revenue is generated.

Beach Renourishment: Special SessionBeach renourishment is a process by which sediment lost through longshore drift or erosion is replaced from sources outside the eroding beach. With 1,100 miles of beaches and 2,276 statute miles of tidal coastline, beach renourishment is essential to tourism in Florida.

In 1986, the Florida Legislature adopted a posture of protecting and restoring the state’s beaches through a comprehensive beach management planning program. The primary vehicle for implementing the beach management planning recommendations is the Florida Beach Management Funding Assistance Program.

26 APRIL/MAY 2015 FLoRIdA RestAuRAnt & Lodg Ing AssocIAt Ion26 APRIL/MAY 2015

this summer, The Coca-Cola Company launches an additional

model of the popular Coca-Cola Freestyle® beverage dispenser, designed to meet the needs of a greater variety of customers. This new member of the Coca-Cola Freestyle family will be an addition to the original equipment line. The original Coca-Cola Freestyle self-serve dispensers and crew-serve dispensers are designed for high-volume business locations. This new generation of Coca-Cola Freestyle mid-volume dispensers give restaurant and retail operators the same great Coca-Cola Freestyle quality and experience as the original dispensers, but on a smaller

scale. It offers 60+ beverage choices, rather than the traditional 6-8 fountain options that many restaurants have today, so consumers can find the beverage that’s just right for them.

The new Coca-Cola Freestyle units fit on a countertop, rather than in a freestanding cabinet. The familiar touchscreen on the front delivers fun consumer engagement and easy to navigate buttons to select beverage choices. In addition, internet connectivity in each dispenser collects consumption data that provides insight to help customers tailor marketing messages.

Coca-Cola Freestyle uses PUREPOUR TECHNOLOGY™ that does not require syrup,

but instead uses concentrated ingredients stored in cartridges inside the cabinet to dispense and meter fluids with a high degree of accuracy. These smaller packages free up about 40 percent on average of restaurant backroom space, and icemakers measuring 22 and 30 inches can easily fit on top.

If you’re thinking this sounds impressive from an equipment and technology standpoint, that’s not the whole story. It is part of The Coca-Cola Company’s bundle of goods and services designed to help grow your business. By offering consumers greater choice, Coca-Cola Freestyle can increase profitability through greater beverage sales and in many cases more traffic. With a simpler change-out process and easy-to-follow on-screen instructions, stores get more operational efficiency as well.

With more than 27,000 dispensers in the United States, many new customers are embracing the profitable opportunities associated with Coca-Cola Freestyle – enhanced differentiation, more beverage transactions and greater consumer satisfaction. In addition, direct consumer marketing and slick mobile app functionality like a location finder help bring consumers to your doorstep as part of the Coca-Cola Freestyle marketing bundle.

want to know more about coca-cola Freestyle and how it can help grow your business? Learn more about this award-winning innovation and what customers and consumers are saying by visiting the coca-cola Freestyle section of www.cokeSolutions.com.

new coca-cola Freestyle® Beverage Dispenser Launching this Summer!

BEV ER AGE

Is Your Alcohol License Worth the Price of

One Drink a Day?

Want to know more about Regulatory Compliance

Services’ Alcohol Compliance Program?

RCS provides alcohol compliance training to over 1300 licensed businesses from

independents to large chains, including Universal Orlando Resort, Miller’s Ale Houses, Sea World, WingHouse Restaurants, Duffy’s Sports Grills, Busch Gardens, Loew’s Hotels,

Levy Restaurants, and Hard Rock Cafes.

Steven DickPalm Beach Regional [email protected]

Amy HacklePensacola Regional [email protected]

Rick Kennacentral Florida Sales [email protected]

Steve KinnairdSpace coast Regional [email protected]

Victor Kontersorlando Regional [email protected]

Eileen Maxhamtampa/Sarasota Regional [email protected]

Stacy MeyerBroward county Regional [email protected]

Caitie Mooktallahassee/Panama city Regional [email protected]

Lorena MorenoMiami-Dade county Regional [email protected]

Pam Rupinskiorlando Regional [email protected]

Bernie SchmittDaytona/St. augustine Regional [email protected]

John ShermetaroJacksonville/Gainesville Regional [email protected]

Debbie TalbottFt. Myers/naples Regional [email protected]

Steve WilsonFlorida Keys Regional [email protected]

Jason MaxhamRegional training Manager tampa [email protected]

Regulatory Compliance Services

1-800-537-9863

No ID = No Sale

Are You 21?


the new G&t Emeril's Orlando recently revamped its cocktail menu.

hispaniola Dancer

1.50 oz. Sailor Jerry spiced rum.75 oz. St Germain elderflower liqueur.50 oz. Monin Orgeat syrup1.00 oz. Fresh lemon juice (strained)4.00 Dashes Bitter Truth or Fee Bros. Black walnut bitters

Garnish: Thin Meyer lemon wheel, Lavender sugar rimGlassware: Martini or coupe, Served Straight upInstructions: In a mixing glass/tin add all of the ingredients along with a scoop of ice and shake for 10-15 seconds. Strain the contents into the glass and garnish.

Blue Moon, Florida Department of Citrus are Artfully Garnished

Blue Moon and the Florida Department of Citrus with their Artfully Garnished campaign have been in the news lately! From the Lakeland Ledger to The Packer, WTVT (FOX) Good Day Tampa Bay morning show and other national and state media outlets, people are hearing about this unique partnership. The beautiful Artfully Garnished campaign posters have been seen at restaurants and bars throughout the State.

The Artfully Garnished campaign leads up to Blue Moon’s 20th Anniversary. Twenty years ago, Keith Villa, Blue Moon’s founder, went from “bar-to-bar” to instruct servers and bartenders on how to best serve his Blue Moon Belgian White. The beer is made with Valencia orange peel and is served with an orange slice as garnish.

Stay tuned for Blue Moon’s 20th Anniversary celebration! It is certain to be something fun!


Cocktails courtesy Emeril's Tchoup Chop located at the Loews Royal Pacific Resort at

Universal Orlando.


Island Oasis is the industry leader

in providing the freshest, highest

quality frozen beverage mixes to

customers worldwide. Today, Island

Oasis’ frozen drink products are

sold throughout the world in a broad

range of locations including restaurants

and bars, resorts, cruise lines and limited

retail locations. Island Oasis is the only

frozen beverage mix company to offer

a complete, turnkey beverage program

to the Foodservice industry, supplying

premium, all-natural frozen beverage

mix products; state-of-the-art blender

technology; unmatched customer and

technical service; and custom point-of-

purchase and promotional materials. The company’s

line of premium frozen beverage mixes offers the

versatility to create frozen and rocks drinks, as well as

smoothies and shakes.

Unmatched Product QualityMade from real fruit, Island Oasis’ fruit purées and

dairy-based frozen beverage mixes are all natural with

no artificial colors or flavoring and offer 100% of the

recommended daily allowance of Vitamin C.

As the category leader, Island Oasis offers variety to

its customers with a 31-item line of frozen beverage

mixes. Flavors include: Strawberry,

Pina Colada,

Banana,

Raspberry,

Mango, Peach,

Wildberry, Papaya,

Guava, Passion

Fruit, Blueberry

Pomegranate, Cherry,

Bahama Mama, Rum

Runner, Margarita,

Lemonade, Mojito,

Sour Mix, Hurricane,

V8-VFusion Strawberry

Banana, V8-VFusion

Peach Mango, V8-VFusion

Watermelon, V8-VFusion

Tropical, Raspberry, Cappuccino,

Café Latte, Caramel Latte, Mocha,

Ice Cream, Non-fat yogurt and

Bloody Mary.

Cutting-Edge EquipmentIn the pursuit of frozen drink

perfection, Island Oasis engineers

and patents its own blender

technology. The company’s

leading-edge equipment, which

includes its state-of-the-art ice

shaver blender line, guarantees

perfect, frozen drink consistency

every time.

Superior Customer ServiceEach of Island Oasis’ customers receives

exceptional support service that includes

technical support response within 24 hours;

account inventory maintenance; recipe

development; and complimentary,

customized

merchandising and

promotional materials.

Island Oasis frozen

beverage mixes are

packed in 12/32 oz.

cartons and shipped

frozen or in aseptic,

shelf-stable packaging

to ensure quality.

Yield: 384 oz. per case

or Approximately 96/12

oz. cocktails. The products

are distributed throughout the US

and Internationally to, Australia,

Bermuda, Bahamas, Canada, Costa

Rica, U.A.E, Hong Kong, Japan,

Singapore, South Korea, Panama,

Puerto Rico, Jamaica, Turks

& Caicos, Mexico

(Cancun and Cabo), the

Netherlands, Norway,

Pakistan, UK, Philippines,

and Indonesia. Mark Malkin is the Director of Marketing & Training for Island Oasis.

island oasis! Don’t you want one now?By MaRk MaLkIn TRENDS

top non-alcoholic Beverages*1. Gourmet lemonade

2. Specialty ice tea

3. House-made soft drinks/soda/pop

4. Organic coffee

5. Coconut water

top 15 alcohol trends for 20151. Micro-distilled/artisan spirits

2. Locally produced beer/wine/spirits

3. Onsite barrel-aged drinks

4. Regional signature cocktails

5. Culinary cocktails (e.g. savory,

fresh ingredients)

6. “New Make” whiskey

7. Food-beer pairings

8. Food-liquor/cocktail pairings

9. Edible cocktails

10. House-brewed beer

11. Craft beer/microbrew

12. Botanicals in cocktails (e.g. flower

essence, lavender, hibiscus)

13. Gluten-free beer

14. Non-traditional wine varietals

15. Organic beer/wine/spirits

SOURCE: National Restaurant Association,

What’s Hot in 2015 chef survey

BEV ER AGE


high tee

Tallahassee's Madison Social's High Tee is a popular “Sociable” (our list of signature cocktails) especially in the Spring and Summer months. The idea behind it's creation was to combine a refreshing cocktail that incorporated beer to round out a balanced flavor profile, while giving a nod to ol' Arnold Palmer himself. The Sweet Tea vodka brings sweetness, the lemonade brings a refreshing tartness and the apricot notes in the Magic Hat #9 bring a surprisingly subtle, yet powerful, fruity aspect. Enjoy!

1.5 ounce Sweet Tea Vodka (We prefer Jeremiah Weed)4 ounces Lemonade (We use Sweet and Sour paired with Sierra Mist)Top with 4 ounces Magic Hat #9

Looking for some ideas for recipes made with craft beer for a new flavor? Look no further than recipes from MillerCoors. Visit www.bluemoonbrewingcompany.com/recipes

Craft Beer Creations

Blue Moon® Summer honey wheat Shrimp Skewers

Serves: 5 Prep Time: 10 min --> 2 hrs (marinade time) Cook Time: 8 min Difficulty: Easy

InGREDIEnTSBamboo skewers1 pound of 21-25 shrimp, peeled, cleaned, & deveined½ bottle of SHW1 ½ tbsp honey½ tbsp chili paste2 green onions, small diced1 tsp salt

DIRECTIOnSCombine beer, honey, chili paste, salt and onions into a large bowl and mix well. Add the cleaned shrimp to the mixture and marinate for up to 24 hours.

Place shrimp onto bamboo skewers, 5 or so on each. Place skewered shrimp onto a hot, oiled grill, and cook for roughly 2-3 minutes a side.

Makes 5 servings.

INTENDED FOR THOSE 21+


By MaT WIlleY

In the pantheon of food, there may be no greater single foodstuff than cheese. It can be gloriously runny, fl agrantly chalky, or stubbornly stiff while remaining patently delicious. When combined with its fermented friend, beer, the result can be transcendent. Below are

three can’t miss pairings.

:: Washed Rind and Tripel Notoriously pungent and admittedly not for everyone, washed rind cheeses allow you to plumb the depths of what’s truly great about the world of cheese. And, if you can weather the olfactory assault, the reward is defi nitely worth it. Funky, complex, and bursting with fl avor - often all you need is a good slice of bread to fully enjoy what a washed rind cheese off ers. But, pairing a fi nely crafted Tripel with a washed rind beauty helps cut through some that ‘barnyard’ vibe and brings a bouquet of fruitiness from the Belgian yeast that balances the funk.

• Try these beers from FRLA Members: coppertail Brewing company Unholy tripel, BJ Brewhouse Grand cru, and titanic Brewing company tripel Reserve.

• Suggested cheeses: Epoisses, Jasper hill winnimere, and cow Girl creamery Red hawk

BEV ER AGE S

:: Fresh chevre and Wheat BeerA classic mash-up. Bright lemony fl avors leap from the chevre and its tangy aftertaste begs for a palate cleanser making the classic Weissbier an obvious choice. High in acidity and often crafted with a thirst-quenching mission in mind, wheat beers strip your palate of the ‘goatiness’ that can dominate some chevres. Plus, with inherently refreshing qualities, both are perfect for our sultry Florida climate.

• Try these beers from FRLA Members: Proof Brewing Mango wit, Sea Dog Brewing Summer ale, and Blue Moon Belgian white.

• Suggested cheeses: Vermont creamery Fresh chevre, cypress Grove humboldt Fog, and chabichou.

:: Blue Cheese and Imperial StoutYes, the most common pairing you’ll fi nd for blue cheese is IPA. But, let’s be adventurous because an imperial stout surprises many folks in the way it ends up being a much better match. Good blue cheese packs a powerful punch which means your beer of choice better be on its game. Imperial Stouts were fi rst brewed to win favor with Russian Czars, so they saunter into the pairing party with a lot of bravado. Th at’s good because you need that deep dark fruit character and high alcohol to pierce the hefty blue cheese veil of salt, tang, and lusciousness. One quick tip, if you can get your hands on an Imperial Chocolate Stout – try that with your favorite blue cheese. Th e combo is slap-your-momma good.

• Try these beers from FRLA Members: tampa Bay Brewing company iron Rat imperial Stout, Leinenkugel Brewing company Big Eddy Russian imperial Stout, and Funky Buddha wide awake it’s Morning imperial Maple Bacon coffee Porter.

• Suggested cheeses: Sweet Grass Dairy asher Blue, Point Reyes creamery Bay Blue, and Rogue creamery caveman Blue.

Mat Willey is the Marketing Manager at FRLA. Prior to working at the Association he spent three years as the Director of Communications for acclaimed handcrafted cheesemaker Sweet Grass Dairy.



Believe it or not, food safety in your bar is important to your customers, your business, and local regulatory jurisdictions and is something that many of

us take for granted. Did you know that ice is considered food? Garnishes are considered food too. From restaurants and bars to dance clubs serving alcohol, customers want to have a good time and most would never realize that drinks served could be a source of contamination. While alcoholic beverage service is conducted in a casual and fun atmosphere, personnel should take food safety and personal hygiene very seriously.

The three types of contamination that could potentially impact drinks, garnishes or ice served with drinks are biological, chemical and physical. Biological contamination can occur when ice, garnishes or drinks are contaminated with viruses, bacteria, parasites and toxins. Chemical contamination can occur when those items are contaminated with cleaning products, toxic metal residue, pesticides, etc. Physical contamination can occur if drinks are contaminated with hair, band-aids, dirt, metal shavings, artificial fingernails, pest droppings, etc.

How does contamination occur? employees are a big factor in protecting from or promoting biological contamination. Bartenders and other bar employees must maintain strict personal hygiene in order to keep things safe. Handwashing must be priority number one for employees handling glasses, utensils, mixing tools, anyone prepping garnishes and mixing drinks. Personnel must wash hands if a potential for cross-contamination exists. Hands must also be washed after handling money, garbage, using the restroom, and if job assignments change. Hands should be washed for 10 to 15 seconds using warm water, soap and vigorous scrubbing. Hands should be thoroughly dried with clean disposable paper towels.

employee health must be maintained. Personnel should not work if sick with a respiratory or stomach illness. any cuts or sores must be bandaged properly with a

waterproof-bandage and a clean, dry finger cot if appropriate.

Strict employee hygiene is mandatory. employees must wear clean clothing and functioning hair restraints. Hands must be properly washed before and after handling ice, garnishes and the like and as often as needed during preparation or portioning. eating and smoking are prohibited. Drinking is only permitted if the drink is covered and a straw is used. all jewelry is prohibited with the exception of a single band, typically a wedding band, worn on one finger. Nails must be clean and short, free of nail polish, applied gemstones or acrylics.

If employees are not using gloves and are working with bare hands, utensils should be used whenever possible. Tongs, spoons, single service paper or foil should be utilized. employees using gloves must discard and change them as often as hands are washed. For example, after handling money or garbage, using the restroom, and if job assignments change.

In addition to employee hygiene, drinks, ice and garnishes can become contaminated during preparation. Garnishes, in particular, after preparation such as cutting or slicing, can be vehicles of biological contamination. Be certain to protect these items from contamination by refrigerating cut garnishes whenever possible and protect them with plastic wrap, covered tops, foil or a similar barrier. Be certain that all preparation surfaces such as cutting boards are in good condition and not pitted or cracked, allowing pathogens to multiply.

Chemical contamination may occur if glassware, utensils, ice, mixers, garnishes and prep areas are not protected from potential contamination. The most effective method to prevent chemical contamination is to keep all of these items covered. In addition it is critical that all toxic items are correctly labeled and stored away from anything that could be served to a customer.

Physical contamination can easily be prevented, again, if glassware, utensils, ice, mixers, garnishes and prep areas are

covered and protected against potential contamination. In addition, these items should always be stored at least six inches off of the floor.

Ice and garnishes should be treated as food. Ice and garnishes should be protected from contamination. Ice containers should be clean, non-absorbent and covered, and ice scoops should be stored to protect against potential contamination. Food, such as ice or garnishes, must always be covered and protected from potential contamination. Tongs and ice scoops should be protected from contamination most effectively in a permanent sleeve on the side of equipment or covered as needed. Handles must always be stored in a manner that does not touch the ice or garnishes.

Cleaning and sanitizing of glassware, utensils and other equipment is necessary as well, to prevent against illness that can be caused by improper cleaning and sanitization. Be certain that your three compartment sink is in working order and properly stocked to wash, rinse and sanitize. low-temperature dishwashers should be filled correctly with sanitizing agents and high-temperature dishwashers should be reaching high temperatures as directed by the dishwasher's manufacturer's guidelines (typically 171°F).

The bar should be maintained clean and sanitized as needed. all garbage must be disposed of as often as necessary to ensure that it is not a potential contaminant and does not attract pests. Non-absorbent containers that have tight-fitting lids should be used to dispose of garbage. Sewage should be discarded in a public sewer system.

Your customers want and expect to have a good time in your operation. While the precautions noted here may seem restrictive and difficult to meet, if you get into the habit of food safety it will soon come easy to you and your employees.

Susie McKinley is the Editor of FR&L Magazine and is a former Director of the Florida Division of Hotels & Restaurants.

Food Safety for BarsBEV ER AGE

By SUSIe MCKINleY


BEV ER AGE

DOES YOUR STAFF kNOW How to Properly Check an ID?

Regulatory Compliance Services (rCS), a subsidiary of the Florida restaurant & lodging association, offers alcohol Compliance Training, which helps operators stay in compliance with the Florida responsible vendor act. rCS training includes detailed information and knowledge

on how to identify a fake ID. Considering the importance of your alcoholic beverage license to your business and its bottom line, isn’t it worth the price of one drink per day to ensure your staff is educated and experienced in spotting fake IDs? educated staff help reduce risk of underage drinking in your establishment, thereby protecting your alcoholic beverage license from suspension or revocation.

Below is a one of the instruction tools used by rCS to install confidence through knowledge. It shows the components to look for on a Florida driver’s license. For more information on alcohol Compliance Training, contact rCS director of opera-tions Christy Crump at 850-224-2250.

Having cancer is hard. Finding a place to stay while traveling for treatment shouldn’t be. The American Cancer Society partners with hotels across the country to provide no-cost and low-cost rooms for cancer patients and their caregivers.

Cancer patients may not have friends or relatives to stay with in the area, and it is a financial hardship for them to pay for a hotel stay. A person can be doing well financially one day, be diagnosed with cancer, and the next day, their entire financial picture changes. Providing them a complimentary place to stay during treatment gives them access to the best care.

“The American Cancer Society is dedicated to removing the barriers cancer patients face when seeking treatment,” said Kristen Solt, vice president, Hope Lodge Network, American Cancer Society. “Traveling for treatment puts an additional burden on people who are

already experiencing emotional and financial stress. In 2013, the American Cancer Society provided more than 265,000 nights of free lodging in its own Hope Lodge locations, saving cancer patients an estimated $38 million in hotel costs. The Hotel Partners Program helps alleviate the demand on the 31 Hope Lodge facilities which often run at capacity.

To be eligible to receive lodging through the program, patients must be traveling for a cancer-related medical appointment, be in need of lodging near their treatment center, have a permanent residence and be able to care for their personal needs or travel with a companion who can assist them.

If you are interested in partnering to provide complimentary rooms for cancer patients in Florida, please contact Sarah Glenz, Senior Director, Mission Delivery at 800-444-1410 x4489.

Hotel Partners Program Provides Lodging For Cancer Patients

“Having the free hotel room was the difference between being treated or not. It meant everything.”

— Hotel Partners Program Guest



Broward Excellence In Education GalaThe FRLA Broward Chapter held its 6th Annual Excellence in Education Gala at the Diplomat Resort in Hollywood, Florida. School of the Year, ProStart Instructor of the Year, Hospitality Tourism Management Program Instructor of the Year and the 2015 Scholarship Winners were announced. All told, it was a fantastic event raising money and celebrating the future of Florida’s hospitality industry!

MOV ER S & SH A K ER S

Cicely Simpson has been hired by the National restaurant association (Nra) as the new executive vice President of

Government affairs & Policy.Cicely comes to Nra from Dunkin’

Brands Group where she most recently served as vice President, Government affairs, for the last seven years. She has also served in legislative staff leadership roles for

Congressmen Jim Cooper and lincoln Davis. In addition to those positions she earned her Juris Doctor with honors from the

Pepperdine University School of law and her Bachelor of arts in Political Science from David lipscomb University.

In her new role based in Washington, D.C., Cicely will be a member of the association’s executive leadership reporting to Dawn Sweeney. Simpson will lead a team of professionals who represent and advocate for restaurants nationwide, advancing and protecting the industry and building industry influence and impact.

In addtion, she will lead the association’s communications and research teams.

Troy Conner is FRLA’s new Southwest Regional Manager

Based in Port Charlotte, Troy Conner will be responsible for Frla membership and retention in the Greater Southwest Florida area - primarily in Charlotte, Collier and lee counties.

Troy's career has included working in sales in the trucking and pest management industries. He also owned and managed

Simpson New NRA Governmental Affairs VP

Cicely Simpson

an independent motel. Troy has more than twenty years' experience working as an account manager and field sales representative in the services industry. Most recently, Troy worked for Service experts, in the greater Fort Myers area. Prior to his duties there, Troy worked for two pest management companies calling on lodging properties and restaurants throughout Florida.

Throughout his career, Troy has been involved with numerous associations. He was a member of the ohio Hotel & lodging

association, a board member of the ohio Trucking association, and maintained membership on multiple committees for the american Trucking association including the membership committee. Most recently, he served on the board of the Frla Hillsborough Chapter.

Troy received his bachelor's degree in political science from Capital University in Columbus, ohio. Troy also enjoys SCUBa diving and serving as a greeter at his church.

Troy Conner


2015 Corporate Events

CalendarJune 8-10, 2015Summer Board MeetingHawk’s Cay Resort, Duck Key

July 28-30, 2015Marketing + Operations SummitMarriott Waterside, Tampa

October 5, 2015Bob Leonard Golf ClassicChampionsGate, Orlando

October 6-8, 2015FRLA Trade Show and Shades of Pink GalaOrange County Convention Center (OCCC)Orlando

October 6-7, 2015Fall Board MeetingOrange County Convention Center (OCCC)Orlando

FOR MORE INFORMATION: Dan Murphy, Vice President Membership & Corporate Relations 888-372-9119 ext. 235 or [email protected]; Marjorie Stone, Corporate Relations & Events Manager 888-372-9119 ext.258 or [email protected]

Governor Scott Awards Tallahassee Businesses with Business Ambassador Award

Governor rick Scott recognized John Schrowang, president of the Red Elephant Pizza and Grill with the Governor’s Business ambassador award. The Governor’s Business ambassador award is given to individuals and business in recognition of their efforts to create jobs and opportunities for Florida families.

Governor Scott said, “I am proud to award red elephant’s President John Schrowang with the Governor’s Business ambassador award for creating opportunities for families in Florida. Since December 2010, Florida has added more than 801,000 private sector jobs, and small businesses like the red elephant have played a big role in that growth. John and his family are a great example of how hard work and determination can lead to achieving the american Dream in Florida.”

Marriott Eastern Region Recognizes FRLA Members With GM Awards

Doug Ridge, Roger Amidon and the Palm Beach Singer Island Beach Resort and Spa have recently been named as award recipients for the Marriott eastern region. ridge, of the orlando World Center Marriott, was awarded the Managed General Manager of the Year, and amidon, of the Palm Beach Marriott Singer Island resort and Spa, was named Franchised General Manager of the Year.

amidon is a long-time supporter of tourism efforts in Palm Beach County. He serves as a member of the county’s Tourist Development Council and is the president of the Palm Beach County chapter of the Florida restaurant and lodging association.


Ruby Tuesday to Open Regional Office in Florida

Governor rick Scott recently announced ruby Tuesday, Inc. will open a new regional office in orlando. The expansion will create 45 jobs and a capital investment of $250,000. Founded in 1972, ruby Tuesday is a national casual dining chain with more than 40,000 company and franchise team members. ruby Tuesday’s new regional office will provide support to its restaurant teams and will include positions in the marketing, finance, development and IT fields.

This project was made possible by the close partnerships between enterprise Florida, the Florida

INDUSTRY NEWS

SILVER SPONSORS

BRONZE SPONSORS

GOLD SPONSORS

THANK YOU SUMMER BOARD MEETING SPONSORS!

Department of economic opportunity, and the orlando economic Development Council.

RCS Staff Member Hired by Food Safety Summit Organizers

This year, Food Safety Summit organizers contracted regulatory Compliance Services' victor Konters to oversee all of the procedural items necessary to ensure food safety health. Hosted in Baltimore, it is one of the largest annual gatherings of food safety professionals. They specifically chose victor as a seasoned foodservice veteran, after last year's attendees were stricken with food borne illness.

With victor's guidance, the event

was a big success. We are proud of victor for exhibiting the highest levels of professionalism under difficult circumstances, and for this outstanding positive reflection on rCS and Frla.

First Coast Marketing & Ops Conference a Success

The First Coast Chapter of the Florida restaurant and lodging association (Frla) hosted hospitality leaders at its Marketing & operations Conference in Jacksonville earlier this year. The event was designed to provide industry insight and inspire businesses to grow.

Hospitality leaders such as Don Fox Ceo of Firehouse Subs, James McManemon General Manager of the The ritz-Carlton, amelia Island, Department of Business and Professional regulation (DBPr) Secretary Ken lawson, Brenna Dacks, vISIT FlorIDa’s regional Partnership Manager; Shelly Weir, aH&la eI vice President of Domestic Sales; Gil langley, amelia Island Tourism Development Council; Paul astleford, visit Jacksonville; richard Goldman, St. augustine,Ponte vedra & The Beaches visitors and Convention Bureau; Tiffany McDonald, CFM Media and William richardson, Jr, U.S. Department of labor, addressed attendees with targeted business development and marketing messages.


M A R K ET ING + OPER AT IONS SUMMIT PR EV IEW

Service experts realize the one true differentiator, the one characteris-tic that separates the average from the best, especially in a strained economic environment, is service

- pure and simple. Professionals inside the hospitality industry are reminded of this every-day through an onslaught of readily available competitor data and various industry-tracking tools, which correlate the direct connection between customer service metrics and financial growth.

USa Today published a front-page story in the summer of 2009 that highlighted the hospitality industry as one of the business seg-ments suffering the most during that tough economic timeframe. as part of that story, the newspaper singled out that when you strip away all the bells and whistles of two com-peting businesses in the foodservice or hotel industry, the deciding factor between a family choosing one brand over the other was the known service provided.

as the general public shifted from an eco-nomic status of abundance to one of scarcity, people started assigning more value to the things they bought and did. They became much more cognizant of where they were going to spend their money, especially when it came to non-necessity services that required disposable income. eating at a restaurant, staying at a hotel, going on a cruise, or gam-ing at a casino are not day-to-day basic needs. They are luxury items. and yet, even the more financially stable households began to assign a heightened worth to those services.

The delivery of an experience is more critical to the overall guest perception than anything else. In fact, the rest of the experience is purely “bricks and mortar” and will never be enough to separate the mediocre companies from the great ones. Brands who key in on this are able to leapfrog their competitors, based predomi-nantly on their customer service approach.

as competitive small businesses, owners should constantly practice in the world of separating themselves from the rest for any real hope of long-term profitability and sustain-ability. If customers leave the business with memorable experiences, they also leave with a desire to return and tell others about the brand. Differentiation is the key.

Here are some trends and suggestions to provide a differentiated service offering:

Hire “Right Fit” TalentUnforgettable service experiences do not

happen because of an initiative or a product, but because of a person. The deliverer matters most. Businesses need to ensure they have the right talent delivering the desired service. If a business hires employees who naturally do battle against the mundane, because that’s in their nature, authentic customer experiences are more likely to occur.

Teach Customer ObsessionThe best way to influence the type of ser-

vice desired is to consistently and methodi-cally provide the philosophy to employees. Small businesses may not be creating training videos, manuals, formalized classes or elearn-ing, but they can certainly spend quality time with each employee to talk about the desired customer service delivery with laser-like focus. Businesses should recommit and retrain every employee to become customer-obsessed.

Share Stories of Service LoreBy capturing & celebrating out-of-the-box

initiatives that employees have delivered over time to create unforgettable memories, it will create an environment for other team members to seize a moment to go above and beyond to wow the customer.

Play Devil’s Advocateregardless of size, owners should convene

regularly with the staff to discuss ways to dif-

ferentiate the brand from others. Businesses should seek out opportunities to break the tra-ditional systems in a perpetual quest to make the customer experience better.

Treat Customers Like Guestsemployees need to treat every single customer

they come into contact with as if they are a vIP or a best friend – the experience will practically be guaranteed. one way to make customers feel special is to treat them like they are guests in your home – the way your mother made you feel every time you walked into her house.

Avoid the ForgettableThe baseline for service has been raised.

average is no longer good enough – it’s forget-table. excellence is the new average. Four-letter words in business like “Fine”, “Good” and “okay” should be avoided at all costs – they will eventually put a company out of business. Businesses need to learn to ask spe-cific questions of customers about the experi-ence and listen for these words that scream of mediocrity.

By JIM KNIGHT REACHING NIRVANAHow Small Businesses Can Improve Customer Service

Jim Knight


Be the ChocolateTo survive, small businesses need to take

risks in delivering a product or service with an approach that is fresh and unpredictable. To create differentiation, brands have to go against the societal grain and swim upstream while everyone else takes the path of least resistance. Companies should find a novel and unique way to deliver the product offering. In a vanilla ice cream world, people need a little chocolate in their life – be the chocolate!

Surprise & Delight the Customer

People love to be positively surprised. It makes consumers feel like they’re special. When considering service practices, businesses should place a great deal of attention and detail on the employees’ abilities to surprise and delight the customers. To create memories, brands should do something for customers that is customized, personalized and completely unexpected.

Implement Reward Mechanisms

What gets measured gets done. Companies that are interested in developing a sustainable service culture should recognize and reward employees when they do something for the cus-tomer that creates an unforgettable experience, especially if it was something above and beyond the norm. recognition leads to repetition.

Study the Service VeteransThere’s a reason why experiential experts

continue to talk about Starbucks, apple, Southwest airlines, Chick-fil-a, Hard rock Cafe, Zappos, Nordstrom, and Disney. There is real value in studying the results these world-class brands deliver through their cus-tomer service. Small business owners should read and observe successful service cultures to seek out ideas that can be replicated in their own business.

Hang with the CompetitionSchool is never out for the professional.

Businesses should not rely on just their own knowledge and intuition, rather owners need to keep their fingers on the pulse of the indus-try. Business owners should consider joining industry networking associations to under-stand what the competitors are doing, then do something more unique than the rest.

Don’t Forget the Basicsas important as it is to wow the customers,

businesses need to make sure they do not forgo the fundamentals. all employees should:

• Be ever-present - stop any insignificant action when customers are around and focus exclusively on them

• Greet people with an authentic intro-duction based on the customer versus a memorized script

• Move at lightening speed in response to every customer’s request, even if they are the only people around

Check out this small business case study from a little-known hotel in the Florida Keys:

Cradled just south of Florida’s southern mainland tip lies Tavernier, an extension of Key largo in the upper Florida Keys. Former head of training for Hard rock International, Mike Shipley and his wife Carol, took over a flailing 10-room hotel in December 2000 called, Island Bay resort. almost everything about the property, except for the spectacular Gulf of Mexico view of the ocean, was a trav-esty when they purchased it.

Certainly a labor of love for the Shipley’s, the new owners attacked every guest physi-cal touch point of the hotel from inside and outside paint jobs, customized photography & artwork on the room walls, new roofs through-out the property, complete room furniture swaps, upgraded amenities, all-new native landscaping, custom-built room decks & beach furniture, and overhauled gravel & brick parking spots.

even the beach had to be completely re-imag-ined to provide the escapist oasis people had come to expect of the Florida Keys. and yet, all of that didn’t come close to the thing the guests loved the most about their stay: the service.

No doubt, having a background in hospital-ity influenced Mike & Carol in their basic service approach, but they made a cognizant decision to raise the bar and truly blow people away with an authentic service-oriented experi-ence that they could not find elsewhere. Their focused approach included laser-like attention to the smallest of details, a sense of urgency in responding to any requests and personal-ized attention to every guest…all of which combined to reap monumental rewards; to the tune of increased double-digit top line sales since they acquired the resort.

every year, since the Shipley’s took over the

stagnant property, they have delivered year-on-year positive sales, with the exception of 2001, which is when all travel-related businesses took a significant dip, due to 9/11. That suc-cess doesn’t happen because of a paint job and some plants.

Tripadvisor.com, the most used travel website in the world in assisting customers in gathering travel information and posting opinion reviews of specific travel-related con-tent, began to take notice. The overwhelm-ing amount of positive feedback posted from elated guests who had stayed on the property certainly raved about many of the items I men-tioned above, but one of the main reasons they felt obligated to post a review on Tripadvisor in the first place was their love of, and loyalty for, the owners. Mike & Carol’s names are almost always mentioned in customer reviews about their resort stay. Their service culture approach paid off…big time.

In 2011, Island Bay resort was awarded #15 by Tripadvisor on their coveted list of Top 25 hotels in the United States. Compared to the other well-known brands and large hotel prop-erties that made up the rest of the list, this was a huge honor for these small business owners. almost immediately, incremental requests about the hotel came barreling in. People wanted to know about this hidden gem in the Upper Keys.

Consequently, NBC’s The Today Show produced a special on the Top 25 hotels, which specifically highlighted Island Bay resort. This virtuous circle increased the occupancy of the little hotel, which led to more posi-tive reviews and eventually culminated in the resort landing at #7 on Tripadvisor’s “Best Small Hotel” list, the following year.

Mike & Carol Shipley are the poster chil-dren for how a business can be revolutionized, re-created and maintained. With a lot of hard work and a focused service philosophy that is unheralded, they have created a service culture that rocks.

Those that aspire to change their service culture need only spend a little energy and focus on their staff-to-customer interaction to truly separate themselves from the rest to become memorable.

Jim Knight is a business culture expert, and former Hard Rock International Executive, and author of Culture That Rocks!


NATUATUA RAL AND PROPANE GAS FOR RESIDENTIAL & COMMERCIAL

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TECH NEWS

Propane

Endless hot water at the drop of a hat…sounds great, right? With the help of a tankless water heater and ameriGas Propane, your home or business can

have just that. Many manufacturers are offering multiple rebates and incentives for purchasing a tankless water heater, so you can make the switch at a reduced cost.

Propane is a clean, alternative energy source that powers the appliances that are used every day in our homes, at our office, and in restau-rants or grocery stores. It was listed as a clean fuel in the 1990 Clean air act and in the National energy Policy act of 1992. It is a local-ized energy source, with 97% of propane being produced in North america. over 48 million households, as well as businesses, use propane

for hot water, space heating, indoor and outdoor cooking, and for drying clothes.

one of the most efficient propane appliances on the market today is the tankless water heater. Innovative technology allows for an endless supply of hot water whenever and wherever it is needed – even in the most demanding applica-tions — from restaurants to hotels, schools, and more. endless hot water at a moment’s notice isn’t the only advantage of a tankless water heat-er. Tankless technology meets eNerGY STar® qualifications and uses up to 40% less energy* than a traditional tank.

There is no storage tank to heat and reheat water and the use of an electronic ignition means no standing pilot light. Both of these factors con-serve energy which can save thousands of dollars

in utility and operational costs. another advantage of a tankless water heater

is its compact size which can free up valuable space. It is about the size of a small suitcase and can be installed on any wall or tight space.

at ameriGas, our service team is trained and certified by experts to install and service tankless water heaters. Safety is our number one priority and we are available 24/7 to service you. You can depend on ameriGas for all your propane needs, as well as your propane appliance needs. If you would like to find out more about ameriGas and the propane appliances we sell and install, visit www.amerigas.com to find a store location near you.

*As based on the average cost to run an electric tank water heater per the DOE Average Energy Costs

A Clean and Efficient Energy Source AmeriGas is the Nation’s Largest Propane Supplier

Florida Propane Gas Safety Education and Research Council

or email [email protected] more information, visit PropaneFL.com

Fuel your successwith propane


IN-STATE M A R K ET ING EV ENTS W IT H V ISIT FLOR IDA

FRLA Celebrates 41 Years of SUN ‘n FUN Fly-In and ExpoFRLA proudly sponsored the SUN 'n FUN Fly-In and Expo along with VISIT FLORIDA. The six-day event is the second largest airshow in the world, Florida’s largest convention, and includes aircraft demonstrations, exhibits, aviation workshops, and education forums. More than 200,000 guests, exhibitors, instructors, pilots, volunteers and students from 80 countries attended.

SoWal Wine FestivalFRLA participated as a founding sponsor of the South Walton Beaches (SoWal) Wine & Food Festival. This event featured BMI songwriters and an outstanding selection of the world’s best wines and many of the culinary specialties that South Walton is famous for. The Festival this year had nearly 4,000 attendees in four days.

FLoR IdA RestAuRAnt & Lodg Ing 43www.RestaurantAndLodging.comwww.RestaurantAndLodging.com

Key WestSongwriters FestivalKWSF celebrated its 20th year with more than 150 songwriters in more than 40 shows located all over the southern-most point. FRLA is proud to be a part of this festival which is the largest of its kind in the world.


Northwest Florida Regional Director – Ray Green

Cell 850-545-5901Fax [email protected]

Northeast Florida Regional Director – Corkey Bergamo


Central Florida & Space Coast Regional Director – Dannette Lynch


Sarasota/Manatee, Pinellas Regional Director – Dannette Lynch


Hillsborough & Polk Regional Manager – Katie Bone

Cell [email protected]

South Florida Regional Director – Lynne Hernandez

Office 305-598-FRLA (3752)Cell 305-710-3962Fax [email protected]

Broward Chapter Director – Anne Sallee


Palm Beach Chapter Director – Lois Croft


Pensacola Regional Director John D. Bloodworth


2015 Regional Directors’ Territories

FRLA Launches Greater Pensacola Chapter and Welcomes New Area Director

Frla is strengthening its efforts in the Panhandle with the launch of a Greater Pensacola Chapter. The kickoff meeting for the new chapter was Wednesday, april 22, at McGuire’s Irish Pub in Pensacola. John Bloodworth, will lead the

team. as the Chapter Director, Bloodworth will help support members, mobilize opera-tions, and bolster ongoing communications between Frla headquarters and local offices. He will join Frla’s four current regional directors, a regional manager and two other chapter directors who represent more than 20 chapters across the state.

“We understand that many of the battles that impact a business’s bottom line are hard fought at the local level and we are proud to help represent our members located in the Greater Pensacola area,” said Carol Dover, Frla President and Ceo. “This com-munity is filled with some of the best in the hospitality industry and with John’s local expertise, we are excited for what’s to come.”

CH A P TER COR NER


Hundreds of Florida high school students showcased culinary arts and restaurant management skills at the statewide ProStart com-petition held in orlando earlier this year. Presented by the Florida

restaurant and lodging association educational Foundation (FrlaeF), the 2015 ProStart Culinary Team Competition featured students from Florida’s ProStart program who competed for more than $800,000 in scholarships.

a total of 49 schools participated in the competition with 16 schools win-ning top awards throughout the day’s events. The four main event competitions included: the Cracker Barrel Management Competition, the Johnson & Wales University Culinary Competition, the Keiser University edible Centerpiece Competition, and the Coca-Cola Company Waiters relay Competition.

Tarpon Springs High School won first place in the overall competition. eastside High School in Gainesville took home second place in the overall compe-tition, with leto High School in Tampa placing third.

Overall Competition WinnersPlace high School instructor(s)

1 Tarpon Springs Cathleen Ryan

2 Eastside Billie DeNunzio

3 Leto Debra Hladky

T4 J.P. Taravella Scott Goodman

T4 East Ridge Lucressie McGriff and Ken Pitts

5 Seabreeze Samantha Crouch

Johnson & Wales University Culinary CompetitionParticipating teams demonstrated their creative abilities during the competition through the preparation of a meal consisting of: starter (such as soup, salad or appetizer), protein (such as meat, fish or fowl), starch, vegetable, and dessert.

Place high School instructor(s)

1 Leto Debra Hladky

2 West Boca Raton Nancy Hall


4 Nassau County Career Ed Bill Castleberry


Cracker Barrel Management CompetitionParticipating teams demonstrated their knowledge of the restaurant and foodser-vice industry by developing a business proposal for a new restaurant concept. The business proposal consisted of a defined restaurant concept, supporting menu, and supporting marketing plan. Teams prepared a comprehensive written proposal, verbal presentation and visual display.



T2 J.P. Taravella Scott Goodman

T2 East Ridge Lucressie McGriff and Ken Pitts


4 South Lake John Thunberg and Candace Huxhold

5 John A. Ferguson School Janett Toledo

keiser University Edible Centerpiece CompetitionParticipating teams demonstrated their creative ability during the competition through the preparation of an edible centerpiece consisting of fruits and veg-etables. Contestants explained nutritional information, product availability, and preparation techniques.



T2 Steinbrenner Philip Meola

T2 Jefferson David Hillard

3 Columbia Cheryl Bender

4 Bayside Stuart Gray

5 Northeast John Beck

Coca-Cola Company Waiters Relay CompetitionParticipating teams demonstrated their ability to duplicate a table setting while racing against the clock.


1 Seabreeze Samantha Crouch

2 North Port Witold Bielak and Becky Halbert

3 Cypress Creek Cynda Aron

4 Winter Springs Adam Efland and Elizabeth Leh


FRLA’s Educational Foundation ProStart Competition

PROSTA RT

U N I V ER SA L SPONSOR

GLOBA L SPONSOR ST 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


Overall Competition WinnersPlace high School instructor(s)

1 Miami Beach Senior Patricia Gregory

2 Mid Florida Technical Pat Novalis

3 Gainesville High Dawn Bekaert

Hotel Operations Competition WinnersStudents competing in the hotel operations competition performed a night

audit, analyzed three case studies, and performed a room inspection.Place high School instructor(s)

1 Mid Florida Technical Pat Novalis

2 Colonial High Richard Grace

3 Oakridge High Joanne Goodman

Hospitality Project Competition WinnersStudents participating in the hospitality project competition demonstrated the

knowledge, skills and abilities required in planning an event, which included a pro-posal to the client, Beo (Banquet event order), menu and floor plan.


1 Miami Beach Senior High Patricia Gregory

2 Colonial High Richard Grace

3 Miami Sunset High Milagros Perez

knowledge Bowl Competition WinnersStudents participating in the knowledge bowl competition and participated in a

“Jeopardy style” question and answer session.Place high School instructor(s)

1 Miami Beach Senior High Patricia Gregory

2 Gainesville High Dawn Bekaert

3 Miami Sunset High Milagros Perez

FRLAEF Announces Winners of Hospitality and Tourism Management Program Competition

For more information, visit us online or call us today!

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The Florida restaurant and lodging association educational Foundation (FrlaeF) held its 12th annual Hospitality and Tourism Management Program (HTMP) Competition in late spring in

orlando, Florida. Thirty-two students from across the state participated in

the day’s events and won a total of more than $30,000 in scholarships. all winners and participants are a part of the Hospitality and Tourism Management Program (HTMP) that was developed by industry experts and is the official industry-recognized curriculum to prepare students for roles in the hotel industry and beyond. This year, there were three different competitive categories: Hotel operations, Hospitality Project and the Knowledge Bowl.

Miami Beach Senior High School won first place in the overall competition. Mid Florida Technical in orlando took home second place in the overall competition, with Gainesville High School placing third.

FR L A EF


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.

Food Manager Training & Testing Schedule

www.safestaff.org

SA FE STA FF

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

CITY JUN JUL AUG LOCATION

ALTAMONTE SPRINGS 9 7 11 Ramada Inn

BOCA RATON 8 16 13 Hilton Garden Inn

BRANDON 24 14 4 Embassy Suites

DAYTONA BEACH 17 22 19 Best Western Plus Int'l Speedway Hotel

FT LAUDERDALE 3 8 5 Embassy Suites

FT MYERS 11 9 6 Hilton Garden Inn

FT PIERCE 4 2 6 UF Indian River Research

FT WALTON 2 7 4 Wyndham Garden

GAINESVILLE 23 9 18 Hilton Garden Inn

ISLAMORADA 25 20 18 Islander Resort

JACKSONVILLE 9 21 12 Wyndham Jacksonville Riverwalk

JACKSONVILLE BEACH 14 6 Four Points by Sheraton

JACKSONVILLE BEACH 16 7 3 Holiday Inn Express

KEY WEST 11 20 17 DoubleTree Grand Key Resort

KISSIMMEE 15 8 5 Seralago Hotel & Suites Maingate East

LAKELAND 3 7 4 Courtyard by Marriott

MANDARIN 3 9 12 Ramada Conference Center

MELBOURNE 11 21 18 Holiday Inn Hotel & Conference Center

MIAMI 9 9 6 Homewood Suites by Hilton Miami - Blue Lagoon

MIAMI SPANISH 18 30 27 Homewood Suites by Hilton Miami - Blue Lagoon

NAPLES 18 21 25 DoubleTree Suites

OCALA 23 13 10 Homewood Suites by Hilton Ocala at Heath Brook

ORLANDO ENGLISH 1 6 3 Rosen Inn International

ORLANDO SPANISH 8 14 11 Embassy Suites

PANAMA CITY 9 21 18 Gulf Coast State College Student Union East Gibson Lecture Hall

PENSACOLA 23 22 19 Pensacola Bay Center

PORT RICHEY 17 9 6 Days Inn & Suites

SARASOTA 4 15 12 Holiday Inn Lakewood Ranch

ST AUGUSTINE 10 29 26 Holiday Inn Express & Suites

ST PETERSBURG 1 30 27 Holiday Inn Express

TALLAHASSEE 25 20 17 Lively Technical Center

TAMPA - ENGLISH 15 27 24 Sheraton Suites

TAMPA SPANISH 29 13 10 Holiday Inn Tampa Westshore

VENICE 8 20 10 Best Western Ambassador Suites

WEST PALM BEACH 15 Holiday Inn West Palm Beach Airport

* Dates are tentative

ServeSafe® Goes Hi-Tech!All ServSafe Food Protection Managers Exam results are being upgraded to complimentary ServSafe® eCertificates. No more waiting for certificates in the mail. Log in and download your certificate as soon as your exam is graded! You can even share it electronically with your company via an email share link. Find out more: ServeSafe.com.


Live the beach lifestyle…For a week or a lifetime.ResortQuest by Wyndham Vacation Rentals® is easily the most comfortableand unforgettable way to stay whether your travels include two or twenty.With thousands of vacation rentals in Northwest Florida and Orlando, eachof our rentals is backed by our Vacation Rental Bill of Rights®. From theseclusion of Perdido Key, to fishing in Destin, to a whole range of activitiesin Panama City Beach, we’re sure to have a spot just for you. Stay with usand experience the difference!

Exclusive FRLA discount up to 20%* off with promo code: FRLAP.

*Must be booked by 12/28/15 and travel completed between 10/1/15 and 12/31/15. Discount is exclusive to current FRLA members only. Cannot be applied to existing reservations, third-party reservations, group reservations or combined with any discount or offer. Offer is based on availability. Additional restrictions may apply. Offer void where prohibited by law. Taxes additional fees and charges may apply. Promotional discounts and offers may not apply to all properties.

Fla. Seller of Travel Reg. No. ST-38182. Washington Seller of Travel Reg. No. 603118961.

Wyndham Vacation Rentals and related marks are registered trademarks and/or service marks in the United States and internationally. All rights reserved. Printed in the U.S.A. 14 Sylvan Way, Parsippany, NJ 07054

©2015 Wyndham Vacation Rentals North America, LLC.

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FRL APRIL/MAY 2015