ARA Magazine Winter 2012
Magazine covering topics relevant to the restaurant industry in Alabama.
the Main EntrĂŠe Official Magazine of the Alabama Restaurant Association & the Alabama Hospitality Association Hospitality Stars of the Industry Awards 2012 Vol. 1 Issue 5 Hospitality Stars of the Industry Awards Dinner: Get to Know Alabamaâ€™s Shining Stars Responsible Alcohol Holiday Service POUR ON THE LUXURY AND UPSCALE YOUR PROFITS Now you can give customers a distinctive coffeehouse experience by serving exquisite, new Rykoff Sexton Cali Café 100% Colombian Dark Roast. The world’s finest coffee comes from Colombia, where the rich volcanic soil and arid mountain climate are ideal for growing the most robust and flavorful coffee beans. Rykoff Sexton uses only pure, premium, Colombian Arabica beans roasted and blended to perfection. This is the smoothest, most luxurious cup of coffee your customers will ever experience—even better than the national chain coffeehouse down the street. Now you can be the place that brews the best coffee in the neighborhood. 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 Advertise with the Main EntrĂŠe The Official Magazine of the Alabama Restaurant Association (ARA) and the Alabama Hospitality Association (AHA). Market your Business to over 2,500 Restaurants, Hotels and Others in the Foodservice Industry. ARA & AHA Members Receive 20% OFF Advertising Rates. Sign Up TODAY: http://tinyurl.com/ARAMediaKit Contact: Joline Falco email@example.com | 404.290.6799 Table of Contents 19 Alabama Restaurant Association Our Staff Lawrence M. Fidel, President: Contributor Lisa Lott, Administrative Assistant: Account Executive Kirsten Squires, IT Manager: Copy Editor Tashana Thomas, Director of Education: Contributor Joline Falco, Marketing: Publisher and Editor in Chief On the Cover: Spirit Award Winner Brian Brown, Birmingham Marriott 7 Letter From Our President 9 Great Gulf Golf Challenge Highlights 10 ARA/AHA New Members 11 ProStart National Groundhog Job Shadow Day ® 12 Responsible Alcohol Holiday Service 14 Special Thank You to Our Host Sites 15 ServSafe® Workshops 16 Government Affairs News 18 Get to Know Alabama’s Shining Stars 26 On the Menu 28 From Farm and Fisheries to Your Fork 29 Classified 30 Industry Events Joseph Falco: Editorial Assistant Photographers: Craig Shamwell: Hospitality Stars of the Industry firstname.lastname@example.org Chris Ohrenschall: Government Affairs Contact Us The Main Entrée is the Official Magazine of the Alabama Restaurant Association (ARA) and the Alabama Hospitality Association (AHA). website: www.alabamarestaurants.com 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 | Hospitality Stars of the Industry 2012 Issue 5 The Main Entrée Autumn 2012 Table of Contents Hospitality Stars of the Industry Because of the Durbin Amendment You’ll see more money in your bank account. (As long as you process with Heartland.) The Durbin Amendment is important legislation that reduces the amount you pay for processing debit card transactions. It imposes a cap on debit interchange — or transaction fees — and every cent of savings you see adds up to valuable Durbin Dollars you can put to use for your business. Here’s how it breaks down 21 cents .05% risk-based 1 cent for issuers with fraud prevention efforts deemed effective Before Durbin, the average cost per transaction = 44 cents After Durbin, the average cap = about 24 cents This represents a savings of 20 cents per debit transaction! This is exciting news for businesses like yours. But what you may not realize is that before your Durbin Dollars can get to you, they go through your card processor — which may not be passing along these savings to your business. Without exception, Heartland is sending every single dollar mandated in the Durbin legislation back to its merchants. In fact, based on our calculations, the average Heartland merchant will see an additional $1,200 annually in Durbin Dollars. If you’re not getting everything you deserve, ask your current processor what they are doing with your savings. To learn more, call Team Alabama at 866.976.7105 or visit GetYourDurbinDollars.com Exclusively endorsed by 45 State Restaurant Associations It’s Showtime! The 13 Annual Hospitality Stars of the Industry Awards Dinner was our best yet! This event is a wonderful display of everything that is right in our industry. It casts a much needed light on the hospitality that we show to the world and each other every day. I am sure you will be inspired by this issue’s cover story, Brian Brown, Birmingham Marriott winner of the 2012 Spirit Award. Brian reminds us all of the hidden treasures that work tirelessly in our establishments; all while overcoming insurmountable odds. Thank you for making the 2012 Stars gala such an incredible success. We truly appreciate all you do in support of your Alabama Restaurant Association (ARA) and Alabama Hospitality Association (AHA). th Stay tuned for The Main Entrée Winter 2013 issue. The Buyer’s Guide will be a major part of the next edition and is one of the benefits Allied Members receive as a member of the Association. Our suppliers all receive a free listing and many take advantage of advertising opportunities to showcase their goods and services to the membership. We hope as you scan through the magazine that you will keep the suppliers in mind as your needs unfold during 2013. We urge you to support our allied members as they also help to support your Association. We are especially thankful for the support of our foodservice distributors who are a major part of our Association. Your Association has a great relationship with our major food distributors, who provide a real service to their customers with the food shows they hold throughout the year. ARA and AHA participates with these distributors, often setting up a membership booth at these shows. We will continue to work with our major distributor partners in 2013 and encourage members to plan on attending a nearby show. Having said this, one of the drawbacks for our Restaurant and Allied Members has been the inability to showcase products and services not available at the distributor shows. For many years ARA/AHA partnered with the Louisiana Restaurant Association to offer an outlet for restaurants and Allied Members to see and showcase products and services. While that show was a draw for a lot of our lower Alabama members, it did not have the drawing power for members outside the southern region of the state. That is why we were excited to learn about a new show starting up next Lawrence M. Fidel year in Atlanta, the Atlanta Foodservice Expo. This show will be held October 20-22, 2013 at the Georgia World Congress Center in Atlanta, GA. The show producers have reached out to ARA/AHA, as well as their sister associations in Georgia, to offer partnership benefits to restaurants and Allied Members of the organizations. Your board approved ARA/AHA’s involvement in the show, and now Alabama restaurants will have a nearby major tradeshow to view new products and services. ARA/AHA members get the benefits of attending the show complimentary, a savings of $30 per attendee. The show will also feature numerous educational programs which should be another major appeal for Foodservice operators. It will also be a real benefit for ARA/AHA’s Allied Members who have not been able to take advantage of exhibiting in the distributor’s shows. And our arrangement offers benefits to our Allied Members who receive a 10% discount on exhibit space just for being a member. The exhibitor prospectus has just been released, and through January 31, 2013, ARA and AHA Allied Members can receive additional discounts through their Early Bird discount program. For more information see the article on page 31. As we end 2012 I would like to personally wish everyone a Happy Holiday and Best Wishes for the New Year. Alabama Restaurant Association | The Main Entrée | Hospitality Stars of the Industry 2012 Issue 7 The Main Entrée Letter From Our President Letter From Our President, Lawrence M. Fidel Alabama Restaurant Association News The Main Entrée 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 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 | Hospitality Stars of the Industry 2012 Issue The Main Entrée Alabama Restaurant Association News Great Gulf Golf Challenge Highlights The 7 Great Gulf Golf Challenge, the annual event th that pits golfers from The Mississippi Restaurant and Hospitality Association (MRHA) against golfers from the Alabama Restaurant Association (ARA), had its largest turnout ever on October 8, 2012 when 54 golfers enjoyed spectacular weather at Rock Creek Golf Course in pursuit of the Old Shrimp Boat Trophy. The event grossed over $10,500 and both Alabama and Mississippi were able to make sizable donations to the Restaurant PAC of the National Restaurant Association (NRA). 1st Place Team MRHA All Golfers enjoyed a beautiful day of golf, and an outstanding array of food at the reception, Compliments of Wintzell’s Oyster House. Alabama Restaurant Association News Alabama was well represented with eight teams, including a group of outstanding golfers representing Eastside Grill, who managed to shoot an astonishing 17 under par. Unfortunately, a team from Mississippi, headed by MRHA Executive Director Mike Cashion, shot three strokes better than ARA’s team, and for the third straight year the Old Shrimp Boot Trophy went back to Mississippi. A team from Merchants Foodservice, representing Mississippi, came in third. 2nd Place Team Eastside Grill Todd Hanson, with Eastside Grill, took away the prizes for closest to the pin on hold number 3, while Ray Salito, with Autochlor, won a prize for closest pin on hold number 16. Reed Hawkins, with US Food, took the prize for the longest drive, and Mike Cashion Jr. came away with a prize for the longest putt on hold number 9. In the prize you don’t want to win category, Clayton Taylor of Alabama Insurance Exchange, claimed the prize for the first lost golf ball. Clayton lost it on the first swing. 3rd Place Team Merchants Foodservice 1st Lost Golf Ball Clayton Taylor Longest Drive Reed Hawkins Alabama Restaurant Association | The Main Entrée | Hospitality Stars of the Industry 2012 Issue 9 New Organization Starts Early 2013 A t the last Board Meeting, a joint meeting of the Alabama Restaurant Association and the Alabama Hospitality Association held during the Hospitality Stars of the Industry Awards Dinner, the board approved the final documents for the new organization, Alabama Restaurant and Hospitality Alliance. Although the formal announcement of the new organization will not take place until early 2013, all the legal documentation has been submitted and we are essentially one big happy family. This will mean the next issue of The Main Entrée will have a slightly different look, while including more information about the new organization, the new governance structure, the new Board of Directors, and the new combined membership application. In addition, there will be more articles about our lodging partners as well as our tourism partners. Lastly the magazine will reach a wider distribution outlet, which will please our advertisers. Welcome New Members The Main Entrée Alabama Restaurant Association News Alabama Restaurant Association News Alabama Restaurant Association Paradise Donuts: Madison American Income Life Insurance Company: Montgomery Parkside Cafe: Birmingham Auburn University Marine Extension & Research Center: Mobile Picasso’s Grill: Athens Premier Payroll Services: Birmingham City Cafe Diner: Huntsville Rojo Restaurant: Birmingham Dexterous Investment Group: Montgomery Three Flavors: Mobile Formagios Italian Grill: Alabaster Visionz Restaurant & Ultra Lounge: Montgomery Holy Smoke BBQ: Gadsden Johnny Brusco’s: Auburn Ocean’s Pizza: Spanish Fort Alabama Hospitality Association Courtyard Downtown UAB: Birmingham visit: www.stayandplayalabama.com | call: 334.244.1320 | 800.372.1022 10 Alabama Restaurant Association | The Main Entrée | Hospitality Stars of the Industry 2012 Issue National Groundhog Job Shadow Day On February 1, 2013 businesses and educators across America will be celebrating Groundhog Job Shadow Day by providing students with work-place job shadowing experiences. Job shadowing allows students to take an up-close look at what a “real job” is like, and how the skills they learn in school can be put into action in the workplace. Who Assists in Groundhog Job Shadow Day? The Alabama Restaurant Associations’ Educational Foundation has joined America’s Promise—Alliance for Youth, Junior Achievement, and the U.S. Department of Labor. Nationwide, over one million students and 100,000 businesses participate. In 2012 over 2,000 restaurants and hotels hosted 20,000 students. Why Participate in Groundhog Job Shadow Day? Job shadowing complements our local hospitality school-to-career program as a preliminary sample of the industry before students are placed in internship positions. Students who choose to study hospitality in high school are more likely to pick this career pathway based on their experience. Students are given incredible opportunities to work side-by-side with adults who represent a variety of careers. From culinary arts, foodservice management, accounting, sales/marketing, administrative support, engineering, and management of information systems. Mentors have the chance to inspire the next generation. The potential to have an impact on students is enormous, and businesses can help develop their workforce while gaining credibility both within the community and with their peers. How does Groundhog Job Shadow Day Work? » Students are invited into the workplace for a certain amount of time (a few hours to a full day). » Groups of students are given a tour of the facility. » Students are introduced to a work place mentor who will discuss the various aspects of their job and the skills required to work in the industry. Mentors are encouraged to place relevance to their position and various classes in school. » Participants then fill out a questionnaire at the end of the day to evaluate the effectiveness of the job shadow experience. Join us in making a difference in the lives of our young people. We need your commitment, creativity and energy to make this a success. For More Information: contact: Tashana Thomas phone: 404.717.7451 email: firstname.lastname@example.org Alabama Restaurant Association | The Main Entrée | Hospitality Stars of the Industry 2012 Issue 11 The Main Entrée ProStart® in Alabama Save the Date for February 1, 2013 The Main Entrée Education and Certification Education and Certiﬁcation Responsible Alcohol Holiday Service By Gil Stiff, TSC Associates LLC During the holiday season we can expect business to increase significantly as patrons spend more time eating out while shopping. There are the numerous holiday parties that we benefit from. The festive atmosphere lends itself to increased alcohol consumption. We want our customers to enjoy themselves but it is in our best interest to do everything we can to see that they do it responsibly. This requires that we train our staff to understand the effects of alcohol and how to recognize them. Alcohol interferes with people’s coordination, driving skills and judgment well before physical signs of intoxication appear so we must depend on our entire staff—valets, wait staff, bus staff, bartenders and hosts/ hostesses to observe guests for physical and behavioral signs of intoxication. Physical signs include red bloodshot eyes and strong alcohol breath. Behavioral signs include relaxed inhibitions (loud and boisterous or rude), impaired judgment (buying drinks for total strangers, drinking faster), slowed reaction time (unable to focus or pick up money), and impaired motor coordination (swaying or staggering). Any one of these (other than strong alcohol breath) may not indicate intoxication, but any combination, including excessive consumption, is an indication that the person is becoming intoxicated and service should be stopped. We want out guests to enjoy themselves, and there are a few simple things we can do to help them drink responsibly, things that are also a part of good service. » 12 Offer food. This is one of the most important things you can do to help prevent intoxication. Foods high in fat (i.e. pizza, chicken wings, cheese, deep fried items) are not easily digested and keep alcohol in the stomach, slowing the movement to the small intestine where it is absorbed into the bloodstream. Alabama Restaurant Association | The Main Entrée | Hospitality Stars of the Industry 2012 Issue » » Offer water. Alcohol causes dehydration, increasing thirst. This causes a guest to drink more than they ordinarily would. Keep a glass of water in front of the guest and refill it often. Avoid over pouring when mixing drinks. This makes it difficult for the staff to keep track of the actual number of drinks consumed by the guest and makes it difficult for the guest to regulate their own drinking. Avoid serving the guest more than one drink at a time. This will help pace the guest’s consumption. Alcohol service encompasses many dangers. Failure to comply could result in fines, imprisonment, loss of liquor license, additional insurance, costs, and even the loss of your business. Prepare your staff to handle these risks with responsible alcohol training from a trusted and experienced source. 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 who will deliver alcohol to customer tables. Licensees receive benefits, including protection of the beverage license in the event that a trained employee sells and 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. The Alabama Restaurant Association, in partnership with TSC Associates, offers a turnkey approach to training and meeting the state’s requirements for the RVP Program. Responsible Vendor Program: contact: TSC Associates LLC phone: 334.699.5765 Alabama Restaurant Association & Alabama Hospitality Association Members receive a 5% discount on all services. Blood Alcohol Level (BAC) Blood alcohol content (BAC) or blood alcohol level is regularly used as a metric of alcohol intoxication for legal or medical reasons. BAC is expressed as a percentage of alcohol in the blood. For example a BAC of 0.10 means that 0.10% (one tenth of one percent) of a person’s blood, by volume, is alcohol. In order to serve alcohol responsibly, a restaurant operator must be familiar with the factors that affect a guest’s blood alcohol level, commonly called BAC. The National Restaurant Association has compiled the following list of factors. Drinking rate. The liver removes alcohol from the body at the rate of one drink per hour. Drink strength. The more alcohol a drink contains, the more that will end up in the bloodstream. Body size and fat percentage. A smaller person will have a higher BAC. Age and gender. Female and older guests will have a higher BAC. Medication & emotional state. If guests are emotional or on medication, they will have a higher BAC. Food. A guest who has not eaten will have a higher BAC. Carbonation. A guest who is drinking a carbonated drink will have a higher BAC. Remember to education your staff on the importance of BAC. Alabama Restaurant Association | The Main Entrée | Autumn 2012 Issue 13 The Main Entrée Education and Certification » The Main Entrée 2012 ServSafe® Workshops Alabama Restaurant Association & Alabama Hospitality Association Special Thank You to Our Host Sites Alabama Power 150 Joseph St, Mobile, AL 36602 Clarion Inn & Suites 2195 Ross Clark Circle, Dothan, AL 36301 Alabama Power has been researching and developing technologies to produce power that’s cleaner and energy efficient. Many of the advanced technologies used are focused on reducing emissions regulated by the U.S. Environmental Protection Agency and Alabama Department of Environmental Management. website: www.alabamapower.com Conveniently located in downtown Dothan, the Clarion Inn and Suites® hotel provides easy access to a number of local points of interest. Water World water park and Adventureland Theme Park are both nearby and offer hours of fun for the entire family. website: www.clarionhotel.com Country Inns & Suites By Carlson In the heart of Montgomery’s fastest-growing area, the Country Inn & Suites Hotel Montgomery East offers comfortable hotel rooms, convenient services and the perfect location in Montgomery for business and leisure guests. The hotel’s outstanding rooms and suites put you in Montgomery East’s retail and dining district. 5155 Carmichael Rd, Montgomery, AL 36106 website: www.countryinns.com Red Diamond Foodservice Red Diamond has refined its process over the last 35 years, coupling excellent products with top-level support to restaurants, hotels, offices, convenience stores, healthcare facilities and other purveyors of food/beverages. They install, maintain and service a variety of equipment to deliver the great tastes built into their products. 400 Park Avenue, Moody, AL 35004 website: www.reddiamond.com The Hotel at Auburn University & Dixon Conference Center 241 S College St, Auburn, AL 36830 14 The Hotel at Auburn University and Dixon Conference Center is a short walk from the Auburn University and an array of entertainment attractions. Whether you’re in town for the big game, a special party, or a productive business meeting, you’ll find that the 225 guestrooms and eleven suites offer true Southern hospitality in an ideal setting. website: www.auhcc.com Alabama Restaurant Association | The Main Entrée | Hospitality Stars of the Industry 2012 Issue Contact Tashana: 404.717.7451 or Tashana@stayandplayalabama.com. Westin Huntsville 6800 Governors West, Huntsville, AL 35806 The Westin Huntsville blends sophistication and classic southern hospitality with the unique surroundings of Bridge Street Town Centre. Theirs is the only Huntsville hotel to have earned AAA’s Four Diamond rating and continues to be the favorite of corporate travelers, leisure guests, and local residents. website: www.starwoodhotels.com/westin/ Wood Fruitticher Food Service Wood Fruitticher Food Service is an independent broadline distributor of food and restaurant-related products. Family-owned and operated since 1913, they offer an infrastructure as comprehensive as the industry’s largest publicly traded companies with streamlined corporate organization that puts decisions no further than a phone call away. 2900 Alton Road, Birmingham, AL 35210 website: www.woodfruitticher.com 2012 ServSafe® Workshops The ServSafe® Food Protection Manager Certification Examination Workshop is an 8 hour course (plus examination) designed to provide foodservice managers and employees with a detailed understanding and comprehension of food safety. We are currently completing the 2013 ServSafe® Food Protection Manager Certification Examination Workshop Calendar. For the most up to date listings visit www.stayandplayalabama.com. Cost: $120 ARA/AHA Member | $175 Non-Member Workshops run from 8:00 AM to 6:00 PM December 2012 12/12/2012: Wood Fruitticher Food Service, Birmingham 12/17/2012: Westin, Huntsville 12/19/2012: Alabama Power, Mobile January 2013 1/8/2013: The Hotel at Auburn University, Auburn 1/9/2013: Wood Fruitticher Food Service, Birmingham 1/28/2013: Westin, Huntsville Register online at www.stayandplayalabama.com phone: 404.717.7451 | fax: 1.866.214.4722 | Tashana@stayandplayalabama.com Alabama Restaurant Association | The Main Entrée | Hospitality Stars of the Industry 2012 Issue 15 The Main Entrée 2012 ServSafe® Workshops Interested in becoming a ServSafe® Host Site? The Main Entrée Government Affairs News Government Affairs News New Law Allows for Re-corking Wine This Law Could Boost Restaurant Sales while Promoting Responsible Consumption ACT #2012-315 passed this year in the Alabama legislature. Signed by Governor Bentley, the bill allows for consumers to re-cork and take a bottle of wine home from a restaurant, which many believe will promote more responsible consumption. Prior to its passage, consumers were not allowed to remove unconsumed portions of a bottle of wine ordered at a restaurant. Alabama joins over 30 other states that have enacted re-corking legislation. The legislation was pushed by the Alabama Restaurant Association (ARA) and its bill sponsors, Representative Terri Collins (R-Decatur) and Senator Paul Sanford (R-Huntsville). “The new law allows consumers the freedom to buy a more expensive bottle of wine to enjoy with their meal without feeling compelled to finish the wine.” Sanford stated. “The law will allow for more fine dining restaurants to boost THEIR sales. It will give the consumer more choices and cut down on the possibility of overconsumption. It should boost tax dollars for the state.” Representative Collins shared in Sanford’s enthusiasm and says the bill allows for the sophisticated customer to dine in fine Alabama restaurants that will boost our tax dollars and economy. “In our current economic times, everyone is mindful of wasteful spending, as well as responsible drinking.” The law allows the restaurant to reseal the bottle in one of two ways: » Re-cork the wine with the original or similar cork that can be removed by a corkscrew or similar device. » Securely reseal the bottle in a bag designed so that it is visibly apparent that the bag has not been tampered with, and include a date stamp. 16 Alabama Restaurant Association | The Main Entrée | Hospitality Stars of the Industry 2012 Issue Local Smoking Bans Keep Popping Up smokers have a choice to drive to a nearby Over the past several years, ARA has worked with where community where there is not a ban on smoking, various Legislators to pass a uniform statewide indoor smoking ban that includes restaurants and bars. The Association took the stance several years ago, not only because of the mounting evidence over secondhand smoke, but to try to counter the patchwork efforts undertaken by local municipalities to ban smoking in restaurants. Most of the major metropolitan areas in Alabama now have a smoking ban of one form or another, but there is little uniformity in the smoking bans, and most exclude bars, giving bars an unfair competitive advantage over restaurants. In addition, research shows they will do so, further penalizing those restaurants in affected areas. The city of Mobile is the latest municipality to enact a smoking ban, and it is probably one of the most farreaching and punitive bans pertaining the restaurant industry. Mobile, like many other cities has chosen to our smoking in restaurants, while excluding bars, but Mobile has taken it one step further. They have been smoking in outdoor seating areas of restaurants before 8:00 PM. And they have been smoking on public streets and sidewalks. The ban went into effect on October 1, despite ARA’s plea to the City Council that they consider a uniform than that includes both restaurants and bars. The latest effort underscores the importance of statewide legislation that will even the playing field. Including banning indoor smoking in restaurants and bars, while allowing smoking in outdoor seating areas. ARA will initiate efforts to introduce a bill in 2013 and we encourage all members to assist in passage of a uniform statewide smoking ban that pre-exempts local regulations. 2012 Election Results By Jeff Davis, 2012 Restaurant PAC Chair, CEO, United States Beef Corporation The votes have been tallied and despite months of campaigning, the federal landscape remains largely unchanged for 2013. President Obama will serve another four years in the White House, Democrats will maintain control of the U.S. Senate (53D-45R-2Ind.) and Republicans will maintain control of the U.S. House (233R195D), with seven seats still undecided. The Restaurant PAC had an important voice in this election cycle, giving over $1,016,000 million to pro-business, pro-industry candidates. A Look Ahead… With enormous economic challenges facing the nation, political leaders on both sides have promised to break the rancor and deliver desperately needed results. The list of issues demanding immediate action is long: health care, tax rates, tax reform, rising food prices, and a broken immigration system. It goes without saying that achieving resolution on each of these is critical to our industry and individual businesses. As we look to 2013 and the 113th Congress, Restaurant PAC will continue to support pro-business, pro-industry Members of Congress and help shape the best policy outcomes for our industry and the greater business community. As your 2012 PAC Chairman, I sincerely appreciate your leadership and support along the way. We will need your continued advocacy as we tackle the significant challenges ahead. Alabama Restaurant Association | The Main Entrée | Hospitality Stars of the Industry 2012 Issue 17 The Main Entrée Government Affairs News Government Affairs News The Main Entrée Hospitality Stars of the Industry 13th Annual Hospitality Stars of the Industry Awards Dinner Get to Know Alabama’s Shining Stars On October 15 the Alabama Restaurant Association and the Alabama Hospitality Association hosted the 13th Annual Hospitality Stars of the Industry Awards Dinner. The gala was held at the Westin Huntsville Hotel where guests and honorees enjoyed a night of festivities synonymous with a Hollywood “Red Carpet” event. Fluorescent stars lined the street, giving guests a preview of the special night. The event began with an elegant reception featuring seafood sponsored by Alabama Gulf Seafood, while the finalists in the Bartender of the Year competition battled live on stage. Guests then enjoyed a fabulous diner prepared by the Westin Huntsville’s Executive Chef Bill Stellwagon, which featured a “farm-to-table” menu. This year’s entertainment was provided by a local jazz duo, Mellow Tone and Alabama’s own Martie Duncan, Food Network Star, was the emcee for the awards ceremony. All the finalists were presented with plaques recognizing them as a finalist, an achievement in itself, as they were chosen from hundreds of nominations received. Winners were announced at the end of the evening, and received engraved plaques or trophies. Over 375 guests from restaurants and hotels across the state were on hand as the awards were presented. th And the winners are… 18 Alabama Restaurant Association | The Main Entrée | Hospitality Stars of the Industry 2012 Issue Brian Brown is an individual that the hospitality community should know about and embrace. Brian is a member of the special needs community. He just celebrated his 48th birthday and his 13 year anniversary with The Birmingham Marriott. Brian’s limitations make it impossible for him to drive so he is dependent on the bus for transportation. To get to work each day by 8:00 AM, Brian must be at the bus stop no later than 5:30 AM. Many days he waits for the bus to arrive in sweltering heat, pouring down rain or bitter cold. Never once has Brian allowed the grueling conditions or long wait for a broken down bus to deter him from coming to work. In fact, Brian celebrated 13 years of perfect attendance in April of 2012. Brian is a committed employee who takes amazing pride in his work. He loves to show off how clean the kitchen is once he has washed all the dishes, taken out the trash, then swept and mopped the floor. The type of work that Brian does each day is thankless and most food and beverage outlets are constantly seeking to fill a dishwasher position. However, Brian works with a smile and seeks out individuals who he can find to showcase the hard work he has accomplished at the end of the day. And before he leaves each day he makes the rounds throughout the hotel saying goodbye to all his co-workers and wishes them a good day. Brian epitomizes the type of employee we all wish we had. Chef of the Year: Bill Stellwagen, Westin Huntsville Executive Chef Bill Stellwagen is a 37 year industry veteran and graduate of the Culinary Institute of America in Hyde Park New York. Bill is an outstanding mentor, generously sharing his time and talents to develop the skills and abilities of his associates and has a genuine desire to advance the careers of those who work under his guidance as well as future industry leaders he mentors on the high school and college level. Bill has the knowledge and ability to conquer any challenge. During the tornadoes, while the hotel was operating under emergency power only, Bill had the resourcefulness to procure the necessary equipment and supplies, allowing him to set up grills and portable cooking equipment to feed hotel guests and staff throughout the seven day period. Bill’s hard work and dedication to his job and his craft are unsurpassed. Bill is a huge reason the Westin Huntsville is the only 4-Diamond Hotel in Huntsville and one of just two that are not run by the Alabama Retirement System. Alabama Restaurant Association | The Main Entrée | Hospitality Stars of the Industry 2012 Issue 19 The Main Entrée Hospitality Stars of the Industry Spirit Award: Brian Brown, Birmingham Marriott The Main Entrée Hospitality Stars of the Industry Restaurateur of the Year: James Boyce, Boyce Restaurant Concepts Alabama is blessed to have the talents of James Boyce, a multiple award winning chef and restaurateur who brought his culinary talents to Huntsville in 2008 when he opened Cotton Row restaurant, which features fine American cuisine with strong Southern influences. Since then he has continued to open successful concepts, making downtown Huntsville a popular restaurant destination. A Culinary Institute of America trained chef, James is a regular on national radio and television cooking segments, and he has received numerous culinary awards. Congratulations to James Boyce on being named the 2012 Restaurateur of the Year. Hotelier of the Year: Larry Bowser, Marriott Shoals Hotel and Spa It is easy to see from reading the nomination from Larry Bowser’s Associates that they really like this guy. They talk about his ability to create an incredible family work environment. He leads by example, and does it in such a way that everyone is not only willing, but eager to follow. Larry puts fun into leadership, appearing as Jake from the Blues Brothers on occasion, and constantly showing off his “Bowser loves cakes” speciality pancakes he often prepares for his staff. Larry’s results speak for themselves. Larry’s hotel, Marriott Shoals Hotel and Spa, is number one in the country in guest satisfaction surveys and number one in the country in staff service overall out of hundreds of Marriott properties in North America. Both his hotel and his restaurant have received four diamond awards from AAA, the only property in Florence to do so, and only one of 18 four diamond awards in the entire state of Alabama. He is a past finalist for this award and we are pleased to present him with the honor of 2012 Hotelier of the Year Award. 20 Alabama Restaurant Association | The Main Entrée | Hospitality Stars of the Industry 2012 Issue Clayton Garth has been with Right Way Restaurants since 1999, working his way through school, while simultaneously nurturing his growing family. Clayton always exhibits an infectious smile with a “can-do” positive attitude, Clayton has learned every position at the company. He is always busy and will not be out-hustled, and is frequently seen jogging to and from his vehicle. His attitude is such that if something is not right, he will make sure his customers are happy before he leaves. He has won two “Most Valuable Driver” awards, which is voted on by his peers, and multiple other store and system-wide honors, Clayton Garth is loved and respected by his customers and coworkers alike. Back of the House Restaurant Employee of the Year: Armas Wilson, The Compleat Angler Restaurant Armas Wilson began his journey at Gus’s Italian Restaurant in 1996 but moved to Roussos in 1998 when Gus’s closed. Armas had the pleasure of working under a Frenchmen by the name of Emanuel Thersis who was a master chef in the art of French and Greek cuisine. When Roussos closed 11 years later, Armas joined the Compleat Angler’s team. Even though Armas is the Caribbean style Grill Master, he still displays the uncanny ability to add his classically-taught touches. Armas has always led by example and remains a positive figure in the kitchen. Armas is one of our server’s favorite cooks and loves him so much they have voted him MVP of the year for two years straight. Lifetime Achievement Award: Dana Lee Jennings Alabama Mountain Lakes Tourist Association Dana Lee Jennings is hereby recognized for her dedication and ingenuity in the promotion and expansion of Alabama’s tourism industry. Dana Lee has worked on economic development and tourism projects for the past 35 years and has served on many advisory boards and tourism organizations, often in a leadership role. Her contributions have and will continue to make a lasting impact on the tourism industry in Alabama, and for this we sincerely thank her. Alabama Restaurant Association | The Main Entrée | Hospitality Stars of the Industry 2012 Issue 21 The Main Entrée Hospitality Stars of the Industry Front of the House Restaurant Employee of the Year: Clayton Garth, Right Way Restaurants The Main Entrée Hospitality Stars of the Industry Front of the House Hospitality Employee of the Year: Annie Clifton, The Hotel at Auburn University Annie Clifton has been a fixture at The Hotel at Auburn University for 21 years, and she consistently displays a commitment to excellence. She not only believes in the culture of service of the hotel, she lives it. Annie works as the PBX operator, directing all of the incoming phone calls to various areas of the hotel. She directs every single incoming call to the hotel, as well as takes every guest’s in-house call, and she does it all with a smile. The guests might not visibly see Annie smiling, but they can most certainly feel her smile radiating to them, letting them know that the employee who is helping them cares about them and wants to assist them in any way possible. No matter what difficulties life might be handing our guests, she always seems to know what to say to let them know that she cares about them, and that things will always get better. Back of the House Hospitality Employee of the Year: George Swan, Westin Huntsville George Swan has been an integral part of the team at the Westin since it opened. He came highly recommended from another top hotelier where he had worked for 14 years. His coworkers say that George has an infectious smile and an energy level that knows no bounds. George was displaced by Hurricane Katrina, and yet never complained and maintained perfect attendance. He is known for his trademark “salute” that energizes all that come into contact with him. Congratulations on becoming the 2012 Back of the House Hospitality Employee of the Year. “Believe it! High expectations are the key to everything.” - Sam Walton 22 Alabama Restaurant Association | The Main Entrée | Hospitality Stars of the Industry 2012 Issue During the Hospitality Stars of the Industry Awards Dinner over 375 Guests gathered around to watch the magical talents of this year’s Bartender of the Year compete during the reception. The Bartender competition was sponsored by Cathead Vodka. And the winners are... 2012 Bartender of the Year: Steva Casey The Veranda on Highland 2nd Place: Caleb Reeves The Hotel at Auburn University 3rd Place: Josh Schaff Satterfields Restaurant Tourism Promoter of the Year: Charity Stewart, US Space and Rocket Center Although Charity Stewart’s title is Social Media Manager for the US Space and Rocket Center, surely her superiors and the city of Huntsville regard her as artist extraordinaire for her unique abilities to attract visitors to the Center and to Huntsville. Through her leadership and professionalism, traffic to the Space and Rocket Center’s Facebook page has increased by a whopping 172%, and nearly reaches the number of followers on the Girl Scout Facebook site. She is so proficient in social media development that she teaches classes and workshops locally and regionally. Her efforts on Facebook, Twitter, and “Tweet-ups” she has run have brought so much publicity to the Space and Rocket Center and to Huntsville that tourism has prospered in the area as a result of her efforts. For these reasons we congratulate Charity for being named 2012 Tourism Promoter of the Year. Alabama Restaurant Association | The Main Entrée | Hospitality Stars of the Industry 2012 Issue 23 The Main Entrée Hospitality Stars of the Industry Bartender of the Year: Steva Casey, The Veranda on Highland The Main Entrée Hospitality Stars of the Industry Restaurant Manager of the Year: Jeremy Hicks, Longhorn Steakhouse-Oxford Jeremy Hicks is one of those success stories the industry likes to talk about. He started out as a bartender, and quickly rose through the ranks, holding several management positions at Longhorn Steakhouse restaurant units in Alabama. Today, he is the kitchen manager for the Longhorn Steakhouse in Oxford Alabama. He is also a Longhorn Culinary Captain for the region, playing an instrumental part in opening new Longhorn Steakhouse units. Because he did such a good job in opening these new units, they are often reluctant to let him leave and come back to Oxford. Jeremy treats the Restaurant like he owns it and as if his name is over the front door. Jeremy is quick to act and never refuses when someone in the community needs help with a fundraiser or special event. He is a leader with his management team as well and his fellow members look to him for guidance and support. Hospitality Department Manager of the Year: Gosia Sullivan, Westin Huntsville It’s always nice when you have an employee who is responsible in ensuring your property wins an award. With Gosia’s leadership and direction, her departments have received many national awards and recognitions. In 2011 the Westin Huntsville was ranked number 2 out of 1000 properties worldwide in guest satisfaction scores for the Starwood Preferred Guest Program. In addition, the Westin front office team for the past two years has been in the top 10 guest satisfaction index scores out of 117 Westin hotels in North America. Gosia Sullivan has been instrumental in helping the hotel receive a prestigious four diamond award for several years consecutively. Gosia is such an effective trainer that many of her staff have been promoted within the company, and they all espouse her enthusiasm and professionalism. It is easy to see why Gosia has been chosen as the 2012 Hospitality Department Manager of the Year. 24 Alabama Restaurant Association | The Main Entrée | Hospitality Stars of the Industry 2012 Issue Nick Hartmann of Alabama Power has been a strong supporter of the Alabama Restaurant Association for years, currently serving as Chairman of its Educational Foundation. Nick has won numerous ice carving competitions and is considered one of the best ice carvers in the South. In fact, Nick carved all the ice sculptures at the Hospitality Stars of the Industry Awards Dinner. He devotes a good deal of his time working with culinary students, helping them further their careers and prepare for culinary competitions, and volunteers his talents for numerous charitable organizations. Legislator of the Year: Senator Paul Sanford This past legislative session was our most successful lobbying year ever. While less than 3% of the bills that are introduced in any given year in the legislative session in Alabama are passed, ARA and AHA were successful in not only passing every major piece of legislation they supported or introduced, but 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 to allow patrons to transport it home. We were successful in eliminating 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. 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. Our success was not only achieved by the hard work of our lobbying team, Jeff and Deborah Miller, but by a strong support from one of our own who serves in the legislature, Senator Paul Sanford. Alabama Restaurant Association | The Main Entrée | Hospitality Stars of the Industry 2012 Issue 25 The Main Entrée Hospitality Stars of the Industry Supplier of the Year: Nick Hartmann, Alabama Power The Main Entrée On the Menu On the Menu at the Hospitality Stars of the Industry Dinner A t the 2012 Hospitality Stars of the Industry Awards Dinner the Westin Huntsville’s Executive Chef Bill Stellwagen served a true culinary experience featuring items from local and state producers, encompassing the growing trend for more fresh farm to table delicacies. Through the hotel’s interaction with the North Alabama Farm Food Collaborative, Huntsville’s Greene Street Market, and partnerships with individual farmers and producers, the dinner menu provided nutrient dense foods, prepared to accent each ingredient’s freshness and flavour. Speciality dinner items such as Alabama grass fed beef and spinach stuffed Gulf flounder were a delight. The Official “Farm-to-Table” Menu 13th Annual Hospitality Stars of the Industry Awards Dinner Green Street Market Salad with Rohe Bee Ranch, Blackberry and Honey Vinaigrette Duo Plate Filet of Beef Tenderloin with smoked vine ripened tomatoes and wild mushroom Ragout. Spinach stuffed Roulade of Gulf Flounder. Beurre Blanc Polenta Star Champion Farms Vegetable Cornucopia Warm Rolls and Herbed Butter Dessert Grilled Isom’s Peach, Toasted Angel Food Cake and Humble Heart Goat’s Milk Ice, Raspberry Coulis 26 Alabama Restaurant Association | The Main Entrée | Hospitality Stars of the Industry 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 email@example.com 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 MarketMaker MarketMaker From Farm and Fisheries to Your Fork Are you a farmer or fisherman looking to expand? Well MarketMaker could be exactly what you’re looking for. MarketMaker is a web portal designed to connect producers and consumers with businesses in the food supply chain. The site uses an interactive mapping system coupled with a searchable database to locate producers and businesses with local products for sale while also helping to pinpoint specific markets for agricultural and seafood products based on detailed census data. The main purpose of MarketMaker is to provide important information resources that allow members of the food supply chain and agritourism industry to connect with each other, develop new markets, and enhance overall profitability. MarketMaker can help on multiple levels like increasing the sales of products caught, grown and processed in Alabama. It can help enhance cooperation within the agricultural, agritourism and in the seafood industry and foster the development of rural and small businesses in local areas. Farmers, fishermen and other small businesses can use the site to discover new niche markets for their products, along with nearby processors, wholesalers, and roadside markets. This is a FREE resource! It is easy to start using this service; producers visit al.foodmarketmaker.com, then register and provide detailed information about their seafood products or charter boat services. Institutional and organizational consumers (restaurants, grocery stores, schools, buyers, etc.) can take advantage of the services offered by MarketMaker; to participate they encourage producers in their “foodsheds” to provide information that will allow consumers to find a bounty of their products. MarketMaker is working with Alabama Restaurant Association, Alabama Hospitality Association and Alabama Department of Public Health (ADPH) to provide consumers with information on making healthy choices when dining out. More information will be available early 2013. Farmers, fishermen, and seafood market organizers and managers can participate by collecting information about their markets and providing it to the MarketMaker team. What does this mean for you? It means more profits can be generated for fishermen and farmers, while more money stays in Alabama. MarketMaker is part of a national web portal, so the availability of Alabama products is made known to consumers all over the country. Everyone can benefit from MarketMaker! Farmers and seafood producers can use the site to find markets for what they produce, while retailers, chefs and household consumers can find local produce, seafood, fishing charters, and other products. 28 Our sponsors include: NOAA, Gulf States Marine Fisheries Commission, Auburn University, MS-AL Sea Grant Consortium, Alabama Dept. of Agriculture and Industries, Alabama Marine Resources Division, and the Alabama Farmers Federation (ALFA). Register Your Seafood Business: contact: Bethany Walton phone: 251.438.5690 email: firstname.lastname@example.org Register Your Non-Seafood Business: contact: Dr. Deacue Fields phone: 334.844.4931 email: email@example.com Alabama Restaurant Association | The Main Entrée | Hospitality Stars of the Industry 2012 Issue Classified Five Star Event Catering position: Catering Director phone: 205.967.4745 address: 100 Grandview Place, Suite 110, Birmingham, Alabama 35243 email: firstname.lastname@example.org website: www.brunoeventteam.com/employment.php The Catering Director at Five Star Event Catering plays an integral role in the fast-paced world of catering services. As the exclusive caterer at the Barber Motorsports Park and Barber Vintage Motorsports Museum, the Catering Director meets with a variety of potential clients to determine the needs of the event. In addition the Catering Director is responsible for a number of catering events off site. The Catering Director at Five Star is responsible for continuing to grow outside sales for the company. The ideal candidate is educated in foodservice and hospitality, has previous experience in the field, and requires little supervision. Candidate must be ServSafe® certified (or an equivalent program). Candidate must expect to work extended hours, often including weekends and holidays. One must be able to lift at least 50 pounds and be willing to perform other job related tasks that may not be included in this job description. 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 Post Your Classified in the Main Entrée Publish your Job, Service or Real Estate Listing in the Main Entrée. This NEW section of the magazine is for buying and selling for the foodservice industry Send the following information to email@example.com: Company logo 300 DPI resolution, Description (150 Words), Company, Phone/Fax, Address, Email & Website. Cost per Listing (per issue): www.bhtonline.com Rendering - the Original Green IndustryTM $75 ARA/AHA Members $125 Non-Members Alabama Restaurant Association | The Main Entrée | Hospitality Stars of the Industry 2012 Issue 29 The Main Entrée Classified The Main Entrée The Main Entrée Industry Events Autumn and Winter 2012 Industry Events November 2012 11/1/2012-1/1/2013: Christmas Light Show, Childersburg 11/1-30/2012: Farm-to-Fork Food Invasion Festival, Montgomery 11/7-11/2012: Alabama Frontier Days, Wetumpka 11/15/2012: Taste of Triumph, Birmingham 11/17/2012: MainStreet’s Thanksgiving Market, Alexander City 11/17-18/2012: Christmas in the Country, Leighton 11/17/2012: Fredonia Heritage Day, Fredonia 11/17/2012: Mobile International Festival, Mobile 11/22-23/2012: Poarch Creek Thanksgiving Pow Wow, Atmore 11/29-12/2/2012: Christmas on the River, Demopolis 11/29-12/8/2012: The Homecoming, Union Springs 11/30-12/1/2012: Kris Kringle’s Candlelight Christmas, Huntsville December 2012 12/1/2012: A Downtown Christmas, Dothan 12/1/2012: Pilot Club Pancake & Sausage Day, Andalusia 12/1/2012: Eufaula Christmas Tour of Homes, Eufaula 12/1/2012: Mistletoe Market/Christmas Bazaar, Eufaula 12/1/2012: Evergreen Holiday Market and Christmas Parade, Downtown Evergreen 12/2/2012: Culinary Boot Camp, Auburn 12/7-8/2012: ChiLLy Fest, Downtown Linden 12/7-8/2012: A Chili Country Christmas, Brundidge 12/8/2012: Let it Snow, Foley 12/8/2012: Joe Wheeler State Park Resort Parade of Lights, Rogersville 12/8/2012: Christmas on the Coosa, Wetumpka 12/9/2012: Victorian Christmas, Dothan 12/15/2012: Big Breakfast with Santa, Fort Rucker 30 Alabama Restaurant Association | The Main Entrée | Hospitality Stars of the Industry 2012 Issue Atlanta Foodservice Expo The Atlanta Foodservice Expo will be held on October 20-22, 2013 at the Georgia World Congress Center in Atlanta. The Expo brings together all sectors of the restaurant, foodservice and hospitality industries. The latest products, services and technologies are showcased for the industry, along with a comprehensive and leading edge program of education that provides foodservice operators with the best tools to grow and improve their business. Both Alabama Restaurant Association and Alabama Hospitality Association Allied Members will receive a discount for exhibiting at this show. Now through January 31, 2013, exhibitors get an additional discount by being an Early Bird exhibitor. Foodservice Expo Discounts Early Bird Discount: Through January 31, 2013 Save 10% on Exhibit Space ARA/AHA Member Benefit: Complimentary Show Admission Savings of at least $30 per attendee More Information on Exhibitor Prospectus: contact: Lisa Lott phone: 334.244.1320 | email: firstname.lastname@example.org Your Event HERE... 2013 ServSafe Workshops ® We are currently completing our 2013 ServSafe® Food Protection Manager Certification Examination Workshops Calendar. For the most up to date listings visit www.stayandplayalabama.com. phone: 404.717.7451 email: Tashana@stayandplayalabama.com Do you have a foodservice related event you want to promote to 2,500 restaurant and hotels? Send a 300 DPI resolution logo and event details to Joline Falco at email@example.com. Cost per Listing (per issue): $75 ARA/AHA Members $125 Non-Members Alabama Restaurant Association | The Main Entrée | Hospitality Stars of the Industry 2012 Issue 31 The Main Entrée Industry Events Industry Events