Magazine for the restaurant industry.
the Main Entrée Official Magazine of the Alabama Restaurant Association Autumn Issue: September – October 2012 Vol. 1 Issue 4 Cream & Sugar Café: Susan Carley ARA & AHA: Member Benefits & Services National Food Safety Month Chef’s Line™ Buffalo Mozzarella Girasole REAL ITALY. REAL EASY. To find a pasta that rings true to house-made quality, we went to the oldest manufacturer of stuffed pasta in the world, a small company in Italy that’s been making stuffed pasta since 1882. At US Foods, we search the world for special products like this because when passion and innovation collide, the end result is nothing short of amazing. To learn more about our innovative products, call your US Foods rep or visit us online at usfoods.com. watch us on youtube like us on facebook follow us on twitter © 2012 Alabama Power Company When was the last time your kitchen temperature made you feel “Ahh?” There are a lot of benefits to cooking with electricity. One of the biggest is your kitchen will be a lot cooler. Of course, you’ll also get faster preheat and recovery, less product shrinkage, reduced clean up time, longer equipment life and lower maintenance cost. And operation is easy. For more information about the advantages of electric cooking, call 1-888-430-5787 or visit AlabamaPower.com. Table of Contents Alabama Restaurant Association Our Staff Lawrence M. Fidel: President Lisa Lott: Administrative Assistant Kirsten Squires: IT Manager Tashana Thomas: Director of Education Joline Falco: The Main Entrée Publisher Photographers: 20 Cream & Sugar Café: Susan Carley 7 Letter From Our President 8 Alabama Restaurant Association News 12 ARA/AHA Member Benefits & Services Toni Riales Photography: Susan Carley, Cover Marsha Perry Photography: www.marshaperry.com National Food Safety Month Hospitality Stars of the Industry Award Chris Ohrenschall: Government Affairs Contact Us 16 National Food Safety Month 19 The Main Entrée is the Official Magazine of the Alabama Restaurant Association (ARA) and the Alabama Hospitality Association (AHA). 2012 ServSafe® Workshops website: www.alabamarestaurants.com 22 Government Affairs News 23 ProStart® in Alabama 24 Food Spoilage Insurance Coverage 25 Food Borne Illness Protection 26 Seasonal Foods: On the Menu 28 Alabama Travel Council 30 Industry Events phone: 334.244.1320 or 1.800.372.1022 fax: 334.244.9800 email: email@example.com office: 61B Market Pl., Montgomery, AL 36117 Alabama Restaurant Association | The Main Entrée | Autumn 2012 Issue 5 The Main Entrée Autumn 2012 Table of Contents Autumn 2012 The Main Entrée Letter From Our President Letter From Our President, Lawrence M. Fidel Legislative Session, Merger & More! Y ou did it! Your support was instrumental in ensuring that the Alabama Hospitality Association (AHA) and the Alabama Restaurant Association (ARA) had the most successful lobbying year ever. While less than 3% of the bills introduced in any given year in the legislative session in Alabama pass, AHA and ARA were successful in not only passing every major piece of legislation they supported or introduced, but also in suppressing legislation harmful to the industry. We introduced and passed the frivolous obesity lawsuit ban and a Bill allowing restaurants to cork or reseal wine and allow patrons to transport it home. We were successful in our support to eliminate the ban on working in two places that sell alcoholic beverages. We were the only industry that made significant changes to the Child Labor Law Revision Bill, saving our operators both time and expense. We were a major player in the successful passage of a Bill to move the school start date later in the summer. And we successfully stopped a Bill that would’ve required you to post a copy of your health inspection score at your drive-through window, and several Bills that would’ve raised a number of your ABC licensing fees. The success in the legislative session was only the beginning of a very busy year for the Associations. What had been discussed informally over the past several years came to fruition early in 2012 as leaders from both ARA and AHA came together to propose a merger of both organizations. Over the past several months several consolidation committees have worked diligently to take the necessary steps to complete a merger. The new organization, the Alabama Restaurant and Hospitality Alliance, will make its official start at the October 15 board and annual meeting, held in conjunction with the Hospitality Stars of the Industry Awards and Dinner in Huntsville. Lawrence M. Fidel This Autumn, we are involved in two local major fundraisers, the Taste of the River Region, held on October 7 in Montgomery, and the Taste of Mobile, held on October 25 in Mobile. The Great Gulf Golf Challenge will be held in Fairhope on October 8. Next year looks equally as busy. Aside from the 2013 legislative session, we will continue to be involved in several major events, and the Alliance is considering partnering with a new trade show in Atlanta October 2013. If approved by the board, it will provide complementary registration for Alabama members and discounts for Alliance Allied members who are interested in exhibiting. Our new merged organization is bigger and better than ever. We look forward to serving your needs with even more new benefits and services and look forward to increasing our membership even more next year. Thanks to you, it’s working. The Alabama Restaurant and Hospitality Alliance will officially start on October 15 in conjunction with the Hospitality Stars of the Industry Awards and Dinner. Alabama Restaurant Association | The Main Entrée | Autumn 2012 Issue 7 Alabama Restaurant Association News Alabama Restaurant Association News Board of Directors Officers and Executive Committee Chairman: Immediate Past Chairman: Bill Lloyd, Wilhagen’s of Tuscaloosa LLC Fred Gustin, Quality Restaurant Concepts Vice-Chairman: Applebee’s/Up The Creek Brandt Tucker, Willies Wings and Stuff Past Chairman: Secretary: Wayne Reaves, Manna Enterprises, Inc. Tony Smith, Longhorn Steakhouse Director Representative: Treasurer: Eric Duggan, Eastside Grill Jim Brown, Ox Yoke Steak House Danny Martin, Steak-Out Restaurant Directors BJ Fratesi, Rosie’s Restaurants Inc. Bob Omainsky, Wintzell’s Oyster House John Irby, Irby Enterprises/Sidney’s George Sarris, Fish Market Restaurant Other Directors NRA Representative: Alabama Hospitality Association: Brian Moore, Tenda Chick Mark Noyes, Birmingham Sheraton Educational Director: Alabama Travel Council: Patti Culp David Martin, Auburn University ARA Foundation Chairman: Joseph Mitchell, Jefferson State Community College Nick Hartmann, Alabama Power Company The Main Entrée Greater Mobile Chapter: Rick Schaffer, Mobile Gas Allied Directors Scott Casey, Merchants Foodservice Joe Chambliss, US Foods Bobby Harper, Harper & Associates Insurance George Lane, Wood Fruitticher Stephen Marino, Business Insurance Group Jim Miller, Coastal Human Resource Jimmy Palmer, Taylor Sales and Service Inc. Michael Powell, Royal Cup Coffee Tom Ruszkowski, Red Diamond Food Service Mike Sparks, Alabama Power Company 8 Alabama Restaurant Association | The Main Entrée | Autumn 2012 Issue The Main Entrée Member Spotlight AlaCOMP Alabama has allowed the creation of a small number of “self-insured” funds. AlaCOMP is one of sixteen funds in the State and has paid a dividend to eligible members since its inception in 1992. Every aspect of the business is run under one management with no outside organizations used. The main advantage of this is that they can coordinate underwriting, loss control and claims management efficiently which helps reduce overall cost to the members. New Member Benefit WellCard Health The Alabama Restaurant Association is excited to offer a wonderful new benefit. WellCard Health offers Members a free discount card that offers a wide range of Health Services with saves of up to 50%. Including: Doctor Visits, Dental, Vision, Surgical Centers, MRI & Imaging, Lab, 24/7 Doctor, Prescription Drugs, Hearing, Diabetic Care Services, Vitamins, Medical Bill Help, Daily Living Products and WellCard Rewards program. Cards are available in both English and Spanish. Members can receive as many cards as they want to hand out. The Claims Department contains a manager and supervisor with 40 years combined insurance experience. Under claims management there are 10 claims associates. All claims are reviewed and assigned to an adjuster. A three point contact is then initiated with the claimant, employer and treating physician within 48 hours. Alabama Restaurant Association News The Loss Control Department is made up of three in-house consultants, all with years of experience in the insurance business. Their job is to identify risk and reduce the exposure, decreasing your experience mod in the long run. AlaCOMP’s plan is to service accounts on an as needed basis or as requested. Each service will include a visit with documentation and pictures. AlaCOMP goes as far as having a specific meeting with managers and employees to discuss various safety issues. AlaCOMP also provides a monthly newsletter and quarterly seminars around the State that address safety, claims handling and legal aspects of workers’ compensation. In addition, AlaCOMP has an extensive safety video library. All of these services are at no cost to the member. For more information: phone: 888.661.7119 visit: www.alacompins.com Serving up Membership at the Alabama Restaurant Association The Voice of the Alabama Foodservice Industry The Alabama Restaurant Association is a non-profit corporation, dedicated to serve the needs of the foodservice hospitality industry in the state of Alabama. Benefits includes: • Education and Certiﬁcation Programs • Saving on Member Beneﬁts • Legislative and Government Affairs • Informational Services • Promotes the Industry for its Members website: www.alabamarestaurants.com For more information: phone: 800.372.1022 website: www.wellcardhealth.com Alabama Restaurant Association: 334.244.1320 | 800.372.1022 Alabama Restaurant Association | The Main Entrée | Autumn 2012 Issue 9 Mississippi says “It Ain’t Coming Back” Great Gulf Golf Challenge October 8, 2012 Rock Creek Golf Course 140 Club House Drive, Fairhope, AL 36532 T he Old Shrimp Boot Trophy, the esteemed prize of the Great Gulf Golf Challenge (GGGC), has resided residing in Mississippi for the past two years as result of Mississippi golfers winning the tournament. While preparing for this year’s tournament, Mike Cashion, Executive Vice President of the Mississippi Restaurant and Hospitality Association, boldly predicted another victory for Mississippi. The GGGC pits teams of golfers from Alabama against teams from Mississippi, and helps Alabama toward its annual National Restaurant Association (NRA) PAC goal, while supporting NRA’s Restaurant Advocacy Fund. The NRA heavily supports Alabama’s congressional delegation, so we need your help to achieve our goal in order for us to continue to support our elected leaders that support our industry. www.alabamarestaurants.com Sponsor the event or submit a team to help us win in 2012. Sponsorship and registration can be found on the Alabama Restaurant Association’s website at www.alabamarestaurants.com. Welcome New Members The Main Entrée Alabama Restaurant Association News Alabama Restaurant Association News Alabama Restaurant Association Ocean’s Pizza: Orange Beach Asian Rim Sushi Company: Birmingham Performance Foodservice Powell: Cairo Bikini Wings Inc: Orange Beach Catfish Cabin II: Athens Steakout/Taylor Rd: Montgomery Covalli’s Italian Kitchen: Anniston The Institute of Sustainability (TIOS): Birmingham Cyn Shea’s Complete Catering: Huntsville Thyme. By The Bay: Robertsdale Kesco Kitchen Equipment & Supply Co: Mobile Alabama Hospitality Association Krispy Mixes Inc: Theodore Huntsville Madison County Hospitality Association: Huntsville Lakeside Coffee House & Princess Cupcakes: Pell City Von Braun Center: Huntsville visit: www.stayandplayalabama.com | call: 334.244.1320 | 800.372.1022 10 Alabama Restaurant Association | The Main Entrée | Autumn 2012 Issue Alabama Restaurant Association Member Rendering Services Waste Cooking Oil Removal Grease Trap Services Grease Trap Services now provided statewide Birmingham Hide & Tallow Co., Inc. Recycling in Alabama since 1904 Arley, AL Bessemer, AL Huntsville, AL Loxley, AL Montgomery, AL Nashville, TN Panama City, FL Ringgold, GA (205) 387-2529 (205) 425-1711 (256) 852-6511 (251) 964-5069 (334) 263-4309 (615) 367-3925 (850) 913-0089 (706) 965-4945 700 Maple Street, Suite A Birmingham AL 35210 (205) 252-1197 www.bhtonline.com Rendering - the Original Green IndustryTM 20 Delivering Premium Coffee and Excellent Service to Alabama for over Years! At Community Coffee Company, we hand-select our coffee beans, masterfully roast and sample each batch for quality, and then deliver every bag for maximum freshness. Our dedicated sales and marketing team can partner with you to expand the profitability of your coffee and tea program. CALL US N OW 1 .8 0 0 . 525. 5583 C O M M U N I T YC O F F E E . C O M CONNECT WITH US. ÂŠ 2 0 1 1 C O M M U N I T Y C O F F E E C O M PA N Y The Main Entrée Member Benefits and Services Alabama Restaurant Association & Alabama Hospitality Association Member Benefits and Services Worker’s Compensation Self-Insured Fund phone: 888.661.7119 website: www.alacompins.com Card Processing, Data Security, Loyalty Marketing, Payroll Services phone: 866.976.7105 website: HeartlandPaymentSystems.com Receive Membership in Both Associations website: www.restaurant.org Members Save 10% phone: 800.526.9635 website: www.bettermanagers.com State law requires businesses that employ five or more full or part-time employees to provide workman’s compensation insurance to cover medical and disability expenses from work-related injury. Alabama has allowed the creation of a small number of “self-insured” funds. ARA is a sponsor of the AlaCOMP state-recognized self-insurance fund. Selfinsured funds offer lower rates than insurance companies due to much lower overhead costs, and the AlaCOMP fund is one of the most competitive funds in the state. Not only do members receive highly competitive rates, but members who control their losses earn dividends that offset the cost of their insurance, a benefit not offered by most commercial programs. Dividends have been paid to AlaCOMP eligible members every year since its inception in 1992. Members enrolling in the fund receive a savings of at least $100 off their first-year dues. Revolutionize your business operations and maximize your profitability with Full Course Business Solutions, brought to you by the Alabama Restaurant Association in conjunction with the National Restaurant Association, Council of State Restaurant Associations and Heartland Payment Systems. Full Course delivers an exclusively endorsed suite of payment products including card processing, gift marketing, payroll services, tip management and check management services—all from one source. These resources empower you to reduce expenses, enhance operations and increase profitability. As a partner state with the National Restaurant Association (NRA), restaurant members receive membership in both associations for one low price. Along with NRA membership comes with its own benefits such as: A Free NRA Show badge ($80.00 value); Complimentary calls to the knowledge center ($100 value); Complimentary copy of the Annual Industry Forecast ($100 value); Complementary download copy of the Legal Problem Solver ($100 value); Publication discounts (savings $65 per publication); and much more. Red Book Solutions, in partnership with the National Restaurant Association, has created three daily playbooks which incorporate ServSafe® Food Safety and Alcohol policies/procedures into your everyday activities. Along with promoting the habits of top performers to plan, execute, and evaluate, now you can guide your practices to deliver accountability and compliance through food safety and responsible alcohol service. Members receive 10% OFF when they order any of The National Restaurant Association Editions of The Manager’s Red Book, The Heart of the House Yellow Book and The Bar Green Book. phone: 404.717.7451 website: www.alabamarestaurants.com ServSafe® Food Protection Manager Certification Examination: $120 Member | $175 Non-Member ServSafe® Products: 20% DISCOUNT on ServSafe® and National Restaurant Association Solutions products. Alabama’s Responsible Vendor Program phone: 334.699.5765 Members Save 10% phone: 800.883.1984 website: www.fishbowl.com/partners/ restaurant_associations/alabama/ 40% off CareerBuilder.com 80% off JobsOnTheMenu.com website: CareerBuilder.com website: JobsOnTheMenu.com Alabama has a Responsible Vendor Program (RVP) that is mandatory for on-premises licensees who hold a retail restaurant license and who wish to hire 19 and 20-year-old servers and allow the servers to deliver alcohol to customer tables. Licensees receive benefits, including protection of the beverage license in the event that a trained employee sells/ serves an underage customer without the knowledge, consent, or participation of the owner; discounts on liquor liability insurance; and reducing the risk of dramshop lawsuits by effectively training employees. ARA, in partnership with TSC Associates, offers a turnkey approach to training and meeting the state’s requirements for the RVP Program. Members receive a 5% discount on their services. Fishbowl has helped 40,000 restaurants opt-in over 70 million guests. Fishbowl’s easy to use email marketing solutions are specifically designed for operators, making it easy to build a loyal customer database and create attractive, professional email campaigns to drive traffic to their business. As the endorsed partner of the ARA, Fishbowl is proud to offer exclusive benefits to members: Unlimited Email Campaigns; Automated Loyalty Messages; List Building Tools; Social Media Integration; Over 450 Restaurant Specific Templates; and Dedicated Customer Support. Members save 10%, plus, members receive the first 30 days free and a Free Facebook Join. Access the nation’s best sources for your hiring needs brought to you by the ARA in conjunction with the National Restaurant Association. CareerBuilder is the industry leader in job posting and traffic, with more than 24 million unique monthly visitors. JobsOnTheMenu posting has 700,000 unique visitors, monthly. JobsOnTheMenu.com is the leading resource for hiring both hourly and management restaurant talent. Because of its partnership with CareerBuilder, JobsOnTheMenu.com is able to offer employers unmatched exposure for their job opportunities to candidates who are experienced working in the food service industry. The program offers discounts of over 40% to list on CareerBuilder.com and over 80% on JobsOnTheMenu.com. The Main Entrée Member Benefits and Services Members Save on Products & Workshops Employers and employees need constant professional training and educational information to keep them abreast of the latest in the industry. Alabama has adopted the FDA Food Code and requires all foodservice operations to be trained in a recognized food safety program, and the nationally recognized ServSafe® program is the preferred program of the Department of Health. ARA offers a variety of options to comply with the state’s requirements, including offering one-day ServSafe® classes throughout the state to meet the needs of foodservice operators. Save on both Workshops and Products. The Main Entrée Member Benefits and Services Members Save 20% phone: 800.925.8451 email: firstname.lastname@example.org website: www.bmi.com/ede/ Members Save 20% email: Erica@HealthyDiningFinder.com website: www.HealthyDiningFinder.com Members Save up to 50% phone: 800.372.1022 Many restaurants play recorded music or have live entertainment. Restaurants are subject to music copyright laws. Rather than have to pay a percentage of each song played in the restaurant individually to song writers, several music licensing societies formed to offer blanket licenses. Congress has affirmed the right of song writers and the use of these societies for enforcement of public performances of their music in restaurants. Restaurants that violate the copyright laws will face lawsuit and eventually be forced to sign a contract with the music licensing society, or face heavy fines and penalties. BMI and ARA have an agreement to offer discounts to members in exchange for education to its members on music copyright laws. We provide the information and the members decide for themselves the need to enter into a contract with BMI. Members are eligible for a 10% savings on their BMI Music License. This savings is in addition to BMI’s built in 10% Timely Payment Discount, which is available to all bar, restaurant, and other eating and drinking establishment customers. Members can save up to 20% on BMI fees. Americans are becoming concerned about the content of their food. Knowing what is in the food prepared by foodservice operators is often difficult to find out. ARA, through its partnership with the National Restaurant Association (NRA), offers a product to achieve this goal. Members who desire to offer this service to the consumer can sign up with Healthy Dining Finder and submit recipes of menu items of their choosing to them. Healthy Dining Finder will independently analyse the food content of the recipe and publish it on their website. Consumers can log on to the web site and search for restaurants offering the service, and review the submitted menu items. Healthy Dining’s team of registered dietitians and nutrition marketing experts will make nutrition a positive for your restaurant. Through the Healthy Dining Finder Program, your restaurant and its healthier options will be promoted to the consumers interested in healthy lifestyles. Healthy Dining is a twenty-year pioneer in restaurant nutrition. 20% discount for Members! WellCard Health offers Members a free discount card that offers a wide range of Health Services with saves of up to 50%. Including: Doctor Visits, Dental, Vision, Surgical Centers, MRI & Imaging, Lab, 24/7 Doctor, Prescription Drugs, Hearing, Diabetic Care Services, Vitamins, Medical Bill Help, Daily Living Products and WellCard Rewards program. Cards are available in both English and Spanish. Members can receive as many cards as they want to hand out. website: www.wellcardhealth.com For More Information or to Learn about Membership: visit: www.stayandplayalabama.com | call: 334.244.1320 | 800.372.1022 14 Alabama Restaurant Association | The Main Entrée | Autumn 2012 Issue October 15,2012 Hospitality Stars of the Industry Awards Hosted by Martie Duncan, Food Network Westin Huntsville: 6800 Governors West NW, Huntsville, AL 35806 Cost: $75 | Purchase tickets: www.alabamarestaurants.com Alabama Restaurant Association | The Main EntrĂŠe | Autumn 2012 Issue 15 The Main Entrée Education and Certification Education and Certification National Food Safety Month Food safety is one of the most important issues in the restaurant and foodservice industry throughout the year, and is receiving particular attention this time of year. As part of the National Restaurant Association’s (NRA) continuing efforts to educate the industry and the public about food safety best practices, National Food Safety Month (NFSM) will be held for the 18th consecutive year this September. Restaurants serve 130 million patrons each day, making the industry’s role in food safety critical. The NFSM campaign illuminates the importance of training employees in safe food handling practices. The Alabama Restaurant Association (ARA) supports the NFSM campaign and encourages all restaurants in Alabama to participate. “Food safety training is a journey rather than a destination, and should be an ongoing process in every restaurant, every day,” said Larry Fidel, CEO of ARA. “The NFSM materials are designed to be used in quick, in-store huddles to keep food safety top of mind for all employees.” This year’s NFSM theme is “Be Safe, Don’t Cross-Contaminate,” focusing on best practices for avoiding the spread of pathogens from one food or surface to another. Weekly training activity areas are: personal hygiene; hand-washing; cleaning and sanitizing surfaces; preventing cross-contamination during storage, preparation, and cooking; and preventing cross-contact of food allergens. Materials are available for FREE download at www.foodsafetymonth.com. 16 Alabama Restaurant Association | The Main Entrée | Autumn 2012 Issue All the materials are based on the NRA’s ServSafe® Food Safety program—the leading source of food safety training and certification for the restaurant industry for nearly 40 years, with more than 5 million certifications issued. The NRA launched ServSafe® Manager 6th Edition this spring with optimized, recalibrated and focused content created by the industry, for the industry. Because the ServSafe® program is developed by the NRA, rather than a private enterprise, proceeds go toward helping improve the foodservice industry through research and education. NFSM 2012 is sponsored by SCA, a global hygiene company and makers of the Tork® brand of awayfrom-home paper products. Visit www.foodsafetymonth.com to view the weekly activities, posters and archives, which are available for download in both Spanish and English. Weekly Agenda: Week 1: Personal Hygiene Practices That Prevent Cross-Contamination Week 2: Preventing Cross-Contamination Through Handwashing Week 3: Cleaning and Sanitizing Practices That Will Prevent Cross-Contamination Week 4: Preventing Cross-Contamination During Storage, Preparation, and Cooking Week 5: Preventing Cross-Contact Remember Cross-Contamination can happen any time during the year, therefore Alabama Restaurant Association Members always receive a 20% DISCOUNT on the ServSafe® Manager 6th Edition and NRA Solutions related product. National Food Safety Month: website: www.foodsafetymonth.com Product Orders: online: www.servsafe.com/sra/AL phone: 800.765.2122, x6701 Workshops: online: www.stayandplayalabama.com phone: 404.717.7451 email: Tashana@stayandplayalabama.com Alabama Restaurant Association | The Main Entrée | Autumn 2012 Issue 17 The Main Entrée Education and Certification Three quick tips include: • Wash your hands. There is no substitution for frequent and proper hand-washing when it comes to preventing cross-contamination. • Keep foods apart. The most basic way to prevent cross-contamination is to keep raw and ready-to-eat food away from each other during storage and preparation. • Beware of cross-contact. Food allergies are a serious issue and require special attention. Prep food for customers with food allergies in separate areas. Now, optimiziNg the way you maNage iNcomiNg cash caN be oN your meNu. With Cash Flow Options from PNC and our PNC Advantage for Retail Businesses, we can help you take advantage of everyday untapped opportunities. Like accelerating your receivables. With next-day funding from PNC Merchant Services®, you can give your customers more ways to pay, while putting their payments to work faster. For uncovering opportunities to help improve your cash flow, visit pnc.com/cfo, stop by a branch or call 1-855-PNC-CFO5. SM for the achiever in you AccelerAte receivAbles improve pAyment prActices invest excess cAsh leverAge online technology ensure Access to credit sm All loans are subject to credit approval and may require automatic payment deduction from a PNC Bank Business Checking account. Origination and/or other fees may apply. Merchant Services provided by PNC Merchant Services Company and are subject to credit approval. Next-day funding valid on payment processing transactions when deposited to your PNC Business Checking account. PNC and PNC Merchant Services are registered marks of The PNC Financial Services Group, Inc. (“PNC”). Cash Flow Options is a service mark of The PNC Financial Services Group, Inc. © 2012 The PNC Financial Services Group, Inc. All rights reserved. PNC Bank, National Association. member FDic 2012 ServSafe® Workshops Schedule ServSafe® Food Protection Manager Certification Examination Workshop The ServSafe® Food Protection Manager Certification Examination Workshops is an 8 hour course (plus examination) designed to provide foodservice managers and employees with a detailed understanding and comprehension of food safety. Cost: $120 ARA/AHA Member | $175 Non-Member All workshops run from 8:00 AM to 6:00 PM September 2012 9/12/2012: Wood Fruitticher Food Service, Birmingham 9/17/2012: Westin, Huntsville 9/18/2012: The Hotel at Auburn University, Auburn October 2012 10/9/2012: Clarion Inn & Suites, Dothan 10/10/2012: Red Diamond Foodservice, Moody 10/17/2012: Alabama Power, Mobile 10/29/2012: Westin, Huntsville November 2012 11/7/2012: Wood Fruitticher Food Service, Birmingham 11/13/2012: The Hotel at Auburn University, Auburn 11/19/2012: Westin, Huntsville December 2012 12/12/2012: Wood Fruitticher Food Service, Birmingham 12/17/2012: Westin, Huntsville 12/19/2012: Alabama Power, Mobile Register online at www.stayandplayalabama.com Questions? Contact Tashana Thomas phone: 404.717.7451 | fax: 1.866.214.4722 | email: Tashana@stayandplayalabama.com The Main Entrée 2012 ServSafe® Workshops Education and Certification The Main Entrée Cream & Sugar Café Cream & Sugar Café Susan Carley By Tashana Thomas Susan Carley has been cooking since she was four years old; her journey starts with early memories of making coffee for her father in a stovetop percolator. By the time she was six, she was preparing lunches for her entire family. When high school rolled around, she was not only preparing meals but also handling the family’s food budget, which was her introduction to Food Costing 101. During this time, Susan became a pro at making creative gourmet meals on a dime. While Susan Carley’s passion for cooking started at home with her family, it didn’t end there. In college, she started her first restaurant job as a hostess where she quickly learned that the waitresses earned more money. After three years, she was promoted to Assistant Manager while still a student. Her budding career prompted Susan to change her major from Business to Hospitality Management. As a hospitality student, she began a student program in collaboration with the Alabama Restaurant Association (ARA). After graduation, Susan was hired as an Assistant Manager at Weichman’s All Seasons, a fine dining restaurant in Mobile. During this time, she studied cookbooks and magazines and tried all kinds of ethnic cuisine. She even attended the National Restaurant Associations Annual Meetings. She left Weichman’s when an old friend and Culinary Institute of America graduate was hired to open a restaurant in Point Clear. She was brought in to manage the front of the house, as he ran the back of the house. While it was much smaller than her fine dining roots, it was a lot busier, giving her the chance to learn a whole new market. On a ten year hiatus from the restaurant industry, Susan married and had two children all while juggling an office job. She discovered that a desk job was not for her, and neither was being a stay-at home-mom. She returned to her passion: cooking! Susan began preparing bulk meals for friends and family twice each week. 20 Alabama Restaurant Association | The Main Entrée | Autumn 2012 Issue During this time, she challenged herself to learn new cuisines. After three years of gourmet cooking at home, she decided it was time to venture out. Susan opened her first restaurant; a lovely lunch spot located in the two-story, glass-front atrium of the Mobile Museum of Art. The Palette Café, which overlooked the lake at Municipal Park, appealed to locals and tourists alike with its upscale menu and linen tablecloths. Susan learned that five days a week lunch only, which was all the museum could allow, was not enough revenue to sustain an upscale place. Palette Café remained open for four years before Susan made the difficult decision to close. Not only is Susan a wonderful cook and restaurant owner, she is also a savvy business woman who understands the importance of protecting her restaurant from potential threats. Hurricane Isaac made landfall on the coast of Louisiana on the evening of August 28, 2012. This category one force of nature had the entire southeast preparing for the worst. After all, we have seen firsthand the devastation a Hurricane can bring to residential communities and local businesses. For Susan, preparation started days before Isaac hit the coast. With a refrigerator filled with milk, meat and seafood products, it is critical to have a Hurricane Survival and Protection Plan. With hundreds of dollars in inventory, everything could be destroyed. Susan devised an emergency action plan that covers everything from how to handle food inventory to packing and storing furniture. Emergency action plans are crucial to all businesses; however, it is rare to find an independent restaurant owner so prepared for the unexpected. Susan has come full circle, from being a student ambassador for the ARA to a member. She went from preparing gourmet bulk meals for family and friends to owner of Cream & Sugar Café. Susan is a clear depiction of all the possibilities that our industry has to offer. Susan is a wonderful representation of an independent restaurant owner. Flexible hours of operation is needed to maximize revenue. With her second restaurant, Susan and her husband bought the property instead of leasing to allow for that ﬂexibility. The building is an old home in historic Oakleigh Garden District, a block from the Oakleigh antebellum home and museum. The 1876 home was renovated and divided it into two restaurants. One side is leased to Virginia College’s full scale dinner restaurant, and the other side became Susan’s newest concept a coffee, dessert and ice cream shop named Cream & Sugar Café. Over time, the menu expanded to include breakfast, lunch and vegan/vegetarian dishes. Cream & Sugar Café is the “neighborhood central” that her customers needed and has quickly become a local meet up spot. Groups of people can be found sipping coffees while on the outside yard or in the study loft which features free Wi-Fi. The café attracts all types of customers, ranging from biking communities to church groups, from sales meetings to local mom’s playgroups. Movie nights on the lawn and a Restaurant Information: phone: 251.405.0003 address: 351-B George St, Mobile, AL 36604 website: www.creamandsugarmobile.com ARA Member Since: 2007 Alabama Restaurant Association | The Main Entrée | Autumn 2012 Issue 21 The Main Entrée Cream & Sugar Café coop farmer from Baldwin County who distributes vegetables, fresh cheese and bread once a week, are all a part of what make Cream & Sugar Café so special. The Main Entrée Government Affairs News Government Affairs News 2012 Election Countdown By Caitlin Donahue, Director, Political Development, NRA Governor Romney’s selection of Congressman Paul Ryan as his running mate solidifies the Republican ticket and puts the spotlight back on the budget and our economy. Congressman Ryan serves as the Chairman of the House Budget Committee. As Chairman, he proposed a budget plan to fix the economy. The plan focuses on the size of government, deficit reduction and reforming Medicare and Social Security. Historically, when unemployment is high and the economy is low, the president has not won re-election. Will history repeat itself, or will voters give this President another term? There are 435 U.S. House races and 33 U.S. Senate races on the ballot. The U.S. House of Representatives is controlled by Republicans (241—191 majority). There are three vacant seats. To win control of the House, Democrats will need 27 seats. Redistricting has made a number of House seats competitive, but political pundits don’t expect to see a wave of wins/losses for either party like we’ve seen in previous election cycles. All eyes are on the U.S. Senate which the Democrats control by a slim margin of 53—47. Of the 33 U.S. Senate seats up for re-election this year, 21 are held by Democrats, 10 by Republicans and 2 by Independents, who caucus with the Democrats. To gain the majority, Republicans will need to hold all 10 seats and win an additional 4. Several competitive races are taking place in presidential battleground states like Arizona, Florida, Indiana, Missouri, New Mexico, Ohio, Virginia and Wisconsin. Republicans are currently in the hunt to pick up anywhere between 2 to 5 seats, but these toss-up races will be closely contested until the end. The control of the U.S. Senate & House of Representatives comes down to a number of races in key battleground states. The National Restaurant Association PAC, the industry’s voice in Washington, DC, is seeking and supporting pro-restaurant, pro-business candidates for federal office in races across the country. 22 Alabama Restaurant Association | The Main Entrée | Autumn 2012 Issue Feeding Dreams. Building Futures. $25K in 25 Days CHALLENGE! T he Alabama Restaurant Association Education Foundation (ARAEF) needs your help to develop the best and brightest high school students into tomorrow’s industry leaders. Alabama is in full swing to re-launch the ProStart® program across the state. Growing, ProStart® will make an extraordinary impact on the lives of students, families, communities and the industry. Our industry will find its future managers, chefs, operators, distributors and suppliers through ProStart®. Your contributions will help us build and maintain this program. To facilitate growth across the state we are asking for your support to raise $25,000 IN 25 DAYS! Your generous, tax-deductible gift provides the opportunity for students to learn, grow and contribute to the restaurant and hospitality industry. ARAEF is a 501(c) 3 charitable organization registered with the ARA Secretary of the State and the IRS. All donations are tax deductible to the extent provided for by law. Make your Contribution Before October 30th Your Donation will directly support Alabama students by funding: • ProStart® • ServSafe® Textbooks • Teacher Training • Student Recruitment • ARAEF Staff Support • Student Activities For more information: contact: Tashana Thomas | phone: 404.717.7451 email: email@example.com ProStart® website: www.nraef.org/ProStart Complete form below: fax: 1.866.214.4722 mail: P.O. Box 241413, Montgomery, AL 36124 Contribution Amount: $ Business (company name): Name: Email: Address: City: State: Zip: Phone: Fax: Please charge my: Visa Card # Exp MC AMEX Signature Discover The Main Entrée ProStart® in Alabama ProStart® in Alabama The Main Entrée Insurance and Compensation (S Food Spoilage Insurance Coverage The Proof is in the Pudding By Clayton B. Taylor, Alabama Insurance Exchange Most businesses purchase insurance to protect them from untimely and accidental events. The foodservice and hospitality industry has more than its share of niche-specific perils that can cause mayhem on their business. One of these areas in particular is Food Spoilage. More insurance providers are delivering coverage through the “Package” concept, so it’s easy to think that you have complete coverage because you see it on your policy or on your agent’s insurance proposal. The trend is for the carrier to list all “expanded and enhanced” coverage that protects you from the expected industry losses. For example, you normally see coverage for Money & Securities, Back-Up of Drains, Signs and Food Spoilage. These coverage’s have a “sublimit” or a lesser limit than what you have purchased on your building and contents. A recent policy that I reviewed had a Food Spoilage limit of $15,000. This is generally enough coverage for a restaurant or pub that turns its foodstuffs every three or four days. If you are a restaurant owner with this type of coverage, you expect your food spoilage loss to be covered up to the limit specified. Food Spoilage Coverage includes loss of your perishables by MECHANICAL BREAKDOWN (a change in temperature or humidity from a mechanical failure to your refrigerator and cooling equipment), CONTAMINATION by a chemical refrigerant (such as an ammonia leak) and POWER OUTAGE (change in temperature or humidity resulting from an interruption of electrical power—on or off the premises and out of your control). This is where the proof meets the pudding: There is no coverage for disconnection of any refrigerating, cooling or humidity control system from the power source. This exclusion precludes coverage if the equipment becomes unplugged or accidentally turned off at the switch. The policy is designed to cover mechanical failure and not human error. Additional exclusions include if the utility company is unable to supply power to your restaurant due to a lack of fuel or Governmental action. There is no coverage if the overall demand for the power exceeds the generating capacity of the utility. The 24 • • • • • Property Insurance Restaurant Liability Auto and Delivery Crime Excess Umbrella policy is designed to cover accidental incidents and not lack of capacity, fuel or governmental direction. Some refrigeration and 2032 Valleydale Road cooling units are supplied Birmingham with glass that is a AL 35244 permanent part of the equipment. If this glass should break it is not considered Mechanical Breakdown All types of Restaurants-F and there is no coverage. Special programs for Fr Most insurance companies will require the restaurant to maintain a “Refrigeration Maintenance Agreement” provided by an outside source. If your policy has this provision and you voluntarily or accidentally terminate this agreement and do not notify the carrier, the insurance provided will be voided and there will be no Food Spoilage Coverage. One of the really agreeable conditions that can be added by endorsement to the Food Spoilage Coverage is the “Selling Price Feature”. For an additional premium, you can have your perishable stock valuated at the time of loss as if no loss or damage had occurred. The standard claims procedure is to pay you for your cost. All insurance operates on the principle of indemnity—put you back in the same position after the loss as before the loss. Insurance is not designed to allow you to profit. However, by purchasing the “Selling Price Endorsement” you can claim the “mark-up” of your product (less any discounts you may have had planned). This feature is really valuable if your business does a lot of special events. As an example, if you have an event planned and you had cases of crayfish for sale, then you lost power and the crayfish spoiled, the product would be valued for claims purposes at its original selling price. If you are a large conglomerate or a hotel operator with a restaurant, you probably have a boiler and machinery policy for mechanical breakdown coverage. This policy can be endorsed to include Food Spoilage, termed as “consequential loss” coverage. Whether you’re a restaurant, bar or hotel it pays to understand that all coverage has peculiarities and the only way to really know what is covered is to read your policy or consult your agent. Alabama Restaurant Association | The Main Entrée | Autumn 2012 Issue Coverage to Save your Restaurant By Clayton B. Taylor, Alabama Insurance Exchange According to the National Institutes for Health, each year over 50 million people in America get sick from consuming contaminated food. Harmful bacteria are generally the culprit but in rare cases it can be caused from a virus. Foods may have bacteria present when your supplier delivers them. Raw meat can be contaminated at the slaughter house, fruits and vegetables maybe contaminated while growing or when processed. It can even happen in the cooking and preparation areas of your restaurant. Even the most precautionary and carefully ran restaurants can get caught up in a Food Borne Illness incident that totally goes astray and threatens the short and long term viability of the restaurant. Food Borne Illness outbreaks generally are in the headlines for weeks. The public and media are intensely preoccupied with big stories that effect local businesses. Your revenues could be down by as much as 80% after the first few days of a public announcement. If you have more than one location using the same trade name, those locations can be down by as much as 40%. If a Food Borne Illness outbreak occurs, the very best protection is to be prepared for it. You prepare by purchasing Food Borne Illness Business Interruption and Trade Name Restoration Insurance. This is a specific insurance policy that provides coverage for your loss of revenues caused by the outbreak and provides immediate Crisis Management from a team of experts versed in food and public law. Most policies have these teams available 24/7 and immediately set up customer hotlines and develop food borne illness protocols. They also provide direct responses to the media, and a legal team aids with the health department issues. While most restaurants have Business Interruption Coverage for fire and storm losses embedded in their property insurance policies, there is no coverage for Food Borne Illness. This must be purchased separately. Generally you will choose a limit—say 50% of your annual revenue. Loss of profits, as well as payroll, rent and fixed expenses are covered. Both accidental and malicious contamination will be covered. The policy initiates after you incur a 10% reduction in sales for 7 continuous days. Don’t wait until an E-coli, Salmonella or Hepatitis A outbreak touches your restaurant. Call your insurance agent and find out more about this very needed, yet undersold protection. Contact Alabama Insurance Exchange: phone: 800.476.0801 x103 email: firstname.lastname@example.org The Main Entrée magazine is unique, as it is the only publication specifically tailored to the state’s restaurant & lodging industry. This publication informs you of industry trends, news, and association activities and benefits. With a distribution of over 2,500 restaurants and hotels, it is THE COMMUNICATION VEHICLE for our industry. ARA Members receive 20% off advertising rates. contact: Joline Falco at 404.290.6799 | email@example.com Alabama Restaurant Association | The Main Entrée | Autumn 2012 Issue 25 The Main Entrée Insurance and Compensation Food Borne Illness Protection The Main EntrĂŠe On the Menu Seasonal Foods On the Menu Apples Pumpkin beer was a common beverage prepared by the Pilgrims. Ingredients included persimmons, hops, maple sugar and pumpkin. Research shows that eating 5 to 10 grams of pumpkin seeds every day helps to prevent Kidney Stones. Menu Idea: Tortellini with Pumpkin & Ricotta Two apples a day may reduce cholesterol by up to 16%. Apples have been a symbol of love and beauty throughout Green and Roman mythology. Pumpkins Menu Idea: Glazed Apple Cream Pie Beef Menu Idea: Beef in Mango Sauce & Garlic Cinnamon is a natural food preservative. When added, it inhibits bacterial growth and food spoilage. In ancient times 350 grams of cinnamon was equal to over 5 kilograms of silver. This was 15 times the value of silver per weight. Menu Idea: Cinnamon Roll Pancakes Lean beef is a natural rich source of protein, zinc, iron and B-vitamins. In 1945 the symbol of American prosperity was beef. Since then, the consumption rate has continued to increase. 26 Cinnamon Alabama Restaurant Association | The Main EntrĂŠe | Autumn 2012 Issue The Main Entrée Alabama Travel Council Alabama Travel Council Highlights from the 2012 Alabama Governor’s Conference on Tourism T he Alabama Travel Council (ATC) serves as the official private sector representative of Alabama’s hospitality and tourism industry. Founded in 1945 as a non-profit trade association, ATC has played, and continues to play, a major role in the growth of the state’s number one industry, tourism. Tourism is big business in Alabama. According to the latest Economic Impact Study by the Alabama Tourism Department, more than 22.4 million people visit the state each year, generating over $9.3 billion in expenditures within Alabama and helping to provide more than 169,000 jobs for Alabama families. On August 18-21 tourism professionals from around the State attended the Alabama Governor’s Conference on Tourism at the Grand Hotel Marriott Resort, Golf Club and Spa. The conference included educational sessions, tourism vendor trade show, silent auction, tourism industry updates, legislative panel session and networking opportunities. In addition the Food Network and the Travel Channel sponsored a Cupcake War Break that was a huge success. For more information: visit: www.alabamatravel.org Alabama At a Glance 28 Alabama Restaurant Association | The Main Entrée | Autumn 2012 Issue ALABAMA INSURANCE EXCHANGE Restaurant Insurance Coverage Specialist (Since 1979) • • • • • Property Insurance Restaurant Liability Auto and Delivery Crime Excess Umbrella • • • • • Workers Compensation Liquor Liability Employment Related Discrimination Trade Name Restoration Food Borne Illness Contact: Clayton Taylor x-103 Tel: (205) 988-0800 Tel: (800) 476-0801 Fax: (205) 987-2080 2032 Valleydale Road Birmingham AL 35244 firstname.lastname@example.org All types of Restaurants-Family Style, Fast Food, White Tablecloth Special programs for Franchise Operations Bars & Taverns a partner with a vision… the possibilities 334.502.3456 800.239.3293 687 North Dean Road Auburn, Alabama 36830 w w w. c r a f t m a s t e r. c o m 11342-half page ads.indd 4 12/20/11 10:57 AM The Main Entrée Industry Events Autumn 2012 Industry Events September 2012 9/1-30/2012: NRA Celebrates National Food Safety Month (NFSM) 9/1-30/2012: Fall Fest, Imagination Place Children’s Museum, Gadsden 9/13/2012: Cocktails in The Gardens, The Hill Garden, Birmingham Botanical Gardens 9/14-15/2012: Riverfest Barbecue Cook-off, Ingalls Harbor, Decatur 9/15/2012: Grape Stomp, Morgan Creek Vineyards, Harpersville 9/15/2012: Ready, Set, Grow! Harvest Festival, Village Green Park, Millbrook 9/16-22/2012: Share Our Strength’s 5th Annual Dine Out For No Kid Hungry™ 9/17-22/2012: Shelby County Alabama Fair, Shelby County Exhibition Center, Columbiana 9/18-22/2012: Blount County Fair, Blount County-Oneonta Agri-Business Center, Oneonta 9/19-22/2012: NRA/NRAEF Fall Board Meeting, Grand Hyatt, Washington, DC 9/20/2012: Taste of the South, Heritage Park, Atmore 9/20-28/2012: Cullman County Fair, Cullman County Fair Grounds, Cullman 9/21/2012: Employee Safety-Your Keys to Success, Marriott, Birmingham 9/22/2012: Herb Day, Mobile Botanical Gardens, Mobile 9/25-28/2012: NRA & NRAEF Fall Board Meetings, Washington, DC 9/26-29/2012: Butler County Fair, Fort Toulouse, Greenville 9/28-29/2012: Courtland Airshow and Music Festival, Courtland Airport, Courtland AlaCOMP/OSAA’s Seminars at NO COST to You! Employee Safety-Your Keys to Success Share Our Strength’s 5th Annual Dine Out For No Kid Hungry™ September 16-22, 2012 www.DineOutForNoKidHungry.org 30 September 21, 2012 Birmingham Marriott November 9, 2012 Renaissance Montgomery RSVP with company name, contact name and phone to Ramona Lavoie at 334.215.0868 or email to email@example.com Alabama Restaurant Association | The Main Entrée | Autumn 2012 Issue Industry Events October 2012 10/1-30/2012: Pumpkin Patch Express, Heart of Dixie Railroad Museum, Calera 10/1-31/2012: Pumpkin Patch Express, Wales West RV Resort & Light Railway, Silverhill 10/1-4/2012: NRA Information Technology Executive Study Group, New Orleans, Louisiana 10/1-6/2012: Central Alabama Fair, Lions Fair Park, Selma 10/3-5/2012: NRA Internal Auditors Study Group, Anaheim, California 10/6/2012: Centre Fall Festival, Downtown Main Street, Centre 10/7/2012: Taste of the River Region in Montgomery 10/8/2012: Great Gulf Golf Challenge, Rock Creek Golf Course, Fairhope 10/9-13/2012: Monroe County Kiwanis Fair, Coliseum Fairgrounds, Monroeville 10/9-11/2012: NRA Quality Assurance Study Group, Music City USA, Nashville, Tennessee 10/11/2012: Cocktails in The Gardens, The Hill Garden, Birmingham Botanical Gardens 10/11-14/2012: National Shrimp Festival, Gulf Shores Public Beach 10/13/2012: Oktoberfest, Charles E. Bailey, Sr. Sportplex, Alexander City 10/13/2012: Harvest Festival, Wills Creek Vineyard, Attalla 10/15/2012: Hospitality Stars of the Industry Awards Dinner, Westin Huntsville 10/15-16/2012: NRA Supply Chain Management Study Group, Orlando, Florida 10/17-19/2012: NRA Marketing Executives Study Group, New Orleans, Louisiana 10/25/2012: Taste of Mobile in Mobile Great Gulf Golf Challenge 12th Annual Hospitality Stars of the Industry Awards Dinner October 15, 2012 Westin Huntsville www.alabamarestaurants.com call: 800.372.1022 Great Gulf Golf Challenge October 8, 2012 Rock Creek Golf Course 140 Club House Drive Fairhope, AL 36532 www.alabamarestaurants.com call: 800.372.1022 Your Event HERE... Do you have a foodservice related event you want to promote to 2,500 restaurant and hotels? Send a 300 DPI resolution logo & event details to Joline Falco at firstname.lastname@example.org. Cost per Listing (per issue): $75 ARA/AHA Members $125 Non-Members The Main EntrĂŠe Industry Events Autumn 2012