THE OFFICIAL MAGAZINE OF THE ALABAMA RESTAURANT & HOSPITALITY ASSOCIATION
2017 ARHA SCHOLARSHIP RECIPIENT The Hotel at Auburn University
CLAYTON ANN HALLA
CARLE PLACE, NY PERMIT NO 35
PRSRT STD US POSTAGE
VOLUME 6 ISSUE #3
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INSIDE. 2017 BARTENDER OF THE YEAR COMPETITION STATE FINALS OCTOBER 16TH BIRMINGHAM
ARHANOW THE OFFICIAL MAGAZINE OF THE ALABAMA RESTAURANT & HOSPITALITY ASSOCIATION
phone: 334.244.1320 fax: 334.244.9800 3 S. Jackson Street Montgomery, AL 36104 www.arhaonline.com
FROM THE PRESIDENT
WELCOME NEW MEMBERS
FROM THE DESK OF MDG
LULUâ€™S ALLERGEN-FREE MENU MAKES NATIONAL HEADLINES
PERDIDO BEACH RESORT INTERNSHIPS
FOCUS ON EDUCATION
KIRK KIRKLAND SCHOLARSHIP RECIPIENTS
PROSTART STUDENT FOLLOWUP
2018 PROSTART COMPETITION
BEING A RESPONSIBLE ALCOHOL VENDOR
ARHA BOARD OF DIRECTORS
MINDY HANAN President & CEO
ALISON INGLE Director of Communications
REBECCA PAULK Director of Administration & Special Events
SHEA PERKINS Director of Member Relations
SUSAN STARR Director of Education
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outhern hospitality is all about people. Our industry is filled with some of the most gracious, giving people. In October we will take time to celebrate the people that make our industry work. Please join us for the 17th Annual Stars of the Industry Awards Dinner at the Sheraton Birmingham.
MINDY HANAN President & CEO, ARHA
I would like to congratulate one of our Past Chairman Pedro Mandoki on receiving the Lifetime Achievement Award at the Alabama Governorâ€™s conference on tourism. Pedro is one of the most respected members of our profession. This honor is well-deserved and appropriate for a gentleman who has spent so much of his time in service of the industry and others. This issue of the magazine celebrates the future leaders of our industry, recognizing both our scholarship recipients and the ProStart students who interned at the Perdido Beach Resort. I would like to thank the Perdido Beach Resort , Penny and Karl Groux for their investment of time, money and resources in these students. If you would like to find out more about how your organization can participate with ProStart please contact the Association office. I would like to thank the people that keep our organization running! We have a hard working board of directors that sets the course and provides direction for the Association. We will elect new board members at the end of this year. We always need more people engaged in protecting and promoting our industry. If you are a restaurateur or hotelier that would like to be considered for our board of directors please let me know. It is only through the people of this organization that we can be effective. We need your participation! In September the City of Montgomery proposed an increase in the lodging tax. I appeared at the city council meetings and was able to postpone the action. At the last meeting I had over a dozen local hoteliers who attended the meeting with me and the measure failed. I am not sure the future of the lodging tax increase in Montgomery â€“ but I assure you that without those hoteliers showing up it would have passed. PEOPLE make the difference! YOU make the difference. We are stronger together and together we can do great things! Get involved, meet your elected officials and give to the PAC. Thank you for your continued support. Please let us know how we can be of service to you.
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WELCOME. New Members ALLIED Kemco Integrated Services TCB Consulting
LODGING Best Western Days Inn Residence Inn - Decatur Motel 6 Quality Inn Relax Inn Super 8
Clanton Fultondale Huntsville, Calera Homewood Birmingham Homewood
RESTAURANT Adobe and La Carreta Restaurants AL’s on 7th, Inc Around the Table El Camino Taco Shack Moes Southwest Grill PRG Ventures Roosters Rooster’s Road House Grill Slice Sumrall Investment, LLC The Southern Kitchen and Bar Wasabi Juan’s
Days Inn, Fultondale Birmingham Atmore Fairhope Vestavia Hills Birmingham Mobile Pine Hil Birmingham Mobile Birmingham Trussville
The Southern Kitchen & Bar, Birmingham
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LegislativeREPORT Miller Development Group, ARHA lobbying firm
is the Season! It is the beloved football season, it is the beginning of the Fall season, it is approaching the Holiday Season, but the season that is on the mind of every elected or hope-to-be elected member of the Alabama legislature is the campaign and fundraising season. As of June 5, those who wish to seek election or re-election to an office began to raise money and believe me, no time was wasted in making those calls. Your ARHA team has already received countless phone calls, fundraising letters, fundraising reception invitations, and requests for meetings to ask for money from the ARHA. Just a few weeks ago there were six candidates who declared that they were running for Governor and the field is now down to four. According to polls, Governor Ivey is the frontrunner but other candidates are mounting significant campaigns. Those seeking the office are Gov. Kay Ivey, Huntsville Mayor Tommy Battle, Sen. Bill Hightower and Scott Dawson on the Republican side. Tuscaloosa Mayor Walt Maddox and former Chief Justice Sue Bell Cobb are among those considering a run as a Democrat for the office. Three candidates that are running for Lieutenant Governor include President of the Public Service Commission, Twinkle Cavanaugh, Sen. Rusty Glover, and Rep. Will Ainsworth. The Attorney General’s race has also attracted several candidates including the incumbent Attorney General Steve Marshall, former U.S. Attorney Alice Martin and Chess Bedsole. There are at least 26 of the 105 members of the House of Representative who will not seek re-election. But that means 79 are seeking re-election and campaign contributions along with the candidates who have thrown their hat into the ring. Of the 35 Senators there are at least seven who have already announced that they are not seeking re-election but again that means solicitations from at least 28 incumbents. It is now the time to invest in those that have invested in us. ARHA’s legislative successes have been impressive over the past four years. But with that success comes responsibility to lend financial support to those
who made those successes possible. To summarize Thomas Jefferson, “government is not by the majority, but by the majority of those that participate.”
DEBORAH MILLER Miller Development Group
What’s in it for me? ARHA has been on the forefront of supporting and defeating major legislative proposals, many of which would be devastating to your bottom line if not dealt within the legislature. Some of those proposals include the prohibition of a minimum wage ordinance, Right-to-Work, Franchise/Franchisee liability, a Sunday Brunch Bill, Entertainment Districts and other alcohol related proposals, along with regulations such as requiring health department scores at drive-thrus and the list goes on and on. And when the session is over, we continue to fight for reform to over reaching regulatory schemes. Just a few weeks ago, with the help of legislative friends, we stopped a revenue rule that would require hotels to continue to collect occupancy tax on meeting rooms. I am pleased to report that the rule did not go through but rather was changed to make the law crystal clear that those meeting spaces and venue spaces are absolutely not subject to the occupancy tax. This measure should make our hoteliers more competitive with other states where the tax is not collected. So won’t you help us by contributing to the PAC today? Rest assured other associations are geared up and plan to compete. By upping your contribution for just another year will greatly aid us in continuing to do the work that needs to be done for our industry.
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LuLu’s allergen-free menu makes national headlines
little boy from Tennessee was able to enjoy his first restaurant meal this summer at LuLu’s location in Destin.
Isaac Estes and his extended family were vacationing in Fort Walton, Florida, this summer when his mother, Holly Garrett, learned about LuLu’s, a restaurant in nearby Destin that caters to diners with food allergies. Isaac, who has life-threatening allergies to dairy, nuts and eggs, had never been able to eat out before. Hopeful, Holly called the restaurant (which is owned by Jimmy Buffet’s sister, Lucy) to confirm they could accommodate Isaac’s dietary restrictions. “I called and talked to the manager, Justin, and he was absolutely amazing,” Holly recalled in a Facebook post praising LuLu’s service. “After explaining that there is a complete separate area for cooking the food for food allergic people and the different items you all offered for his allergies, my whole family of 13 people drove the 30 minutes to give it a shot.” His mother said Isaac was able to eat tortilla chips with salsa and guacamole, a salad and grilled chicken tenders with rice. Not a bad spread at all! When the chips and salsa first arrived at the table, Holly said he was hesitant. “Isaac looked at me like, ‘Is this
OK?’” she recalled. “He didn’t dig right in.” With thumbs up from his mom, the little guy began to eat. “That look on his face was like, ‘This is the coolest thing I’ve ever done,’” Holly said. On their way home to Tennessee, Isaac announced that the best part of the vacation was, without a doubt, dinner at Lulu’s. “Thank you from the bottom of my worried mother heart for giving him this experience,” Holly wrote in the Facebook post. Both LuLu’s locations in Destin and Gulf Shores, Alabama, have a separate allergy menu with options that are free of dairy, egg, gluten, shellfish, soy and seafood. A third location, set to open in Myrtle Beach, South Carolina, will also have the special menu.
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Perdido Beach Resort
2017 SUMMER INTERNSHIPS
hen Perdido Beach Resort’s Director of Human Resources, Penny Groux, said “yes” to become an ARHA ProStart Management Judge she soon found out just how talented Alabama’s youth are becoming through the High School Culinary Arts and Career Tech programs. As a result, she reached out to state high school
teachers via ARHA to offer internships to graduating culinary arts students over the age of 18 at the prestigious resort hotel to give them the opportunity to work in all areas of Hospitality for the summer. Two such students have entered this program, as a pilot test of sorts. They are St Clair County Culinary Arts Graduates, Skylee Ennis and Christopher Mendez. We checked in on them after the first few weeks of this internship to hear that they are doing very well indeed. Christopher is currently working in Latitude 30, the Resort’s casual dining restaurant, while Skylee has started in Voyagers, their fine dining restaurant. They will rotate through all the kitchens before the summer’s end as well as become exposed to the hotel side of the property. Hotel Assistant General Manager, Karl Groux, said “After my first experience of judging a ProStart competition, I walked away completely amazed at the talent coming out of the program. Penny had previous experience with ProStart so she already knew what to expect, but I was just totally blown away. We spoke with Chef Brody at the end of the competition (he judged also) and we all agreed having any of these talented students willing to intern with us this summer would be a terrific experience for the students and would provide the hotel an opportunity to mentor some of the future rising stars in the industry.” When asked how they felt about the summer Christopher said, “This has been the best choice I could have possibly made
“THIS HAS BEEN THE BEST CHOICE I COULD HAVE POSSIBLY MADE BEFORE ENTERING COLLEGE THIS FALL.”
before entering college this fall. I always felt that I wanted to be in Hospitality and this has just shown me that I know this is what I want to do with my life.” Skylee added “This is the best job I have ever had. I just love it here and everyone is taking so much time to help us learn just what is expected of us. Chef Brody (Olive) is a great teacher and mentor.” “It is truly a pleasure to have these talented students working with us in over the summer” said Chef Brody. “We’ve put together a plan that will allow them to rotate through all restaurant operations including casual dining, fine dining, banquet oversight and preparation and bakery. Everyone in the kitchen is enjoying the enthusiasm and energy they bring and, hopefully, they are getting a real feel for what it means to work in a high volume kitchen environment that has a lot of diversity.” “While I am hopeful we are offering these students a great learning opportunity, they are also providing us very important feedback to help the hotel create an effective internship program” said Penny Groux. “This is our first real venture into a fully developed internship program and, in addition to Skylee and Christopher, we have interns from Auburn, LSU and Mississippi. We’re learning as we go and our interns provide us regular feedback on items we didn’t initially think about. So, we’re all learning together which has been quite fun…and interesting on occasion!” Although not every student is ready for living on the beach right out of high school, these two seem to have found a home away from home and are soaking in more than a few rays of sunshine; they are learning their choice of trade in one of the most respected properties Alabama has to offer.
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POWER TO THE
ÂŠ 2016 Alabama Power Company
With reduced cleanup time, lower maintenance cost, and longer equipment life, electric cooking gives you a more efficient and cooler kitchen. When you add in faster preheating, faster recovery and less product shrinkage, youâ€™ll see how electricity gives you the power to save while giving your menu the preparation it deserves. Call 1.888.430.5787 to learn more about the benefits of electric cooking.
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2017 STARS OF THE INDUSTRY
RHA is pleased to announce the finalists for the 2017 Stars of the Industry Awards. The finalists will be honored and the winners will be announced at the awards dinner on September 16 in Birmingham.
BACK OF THE HOUSE HOSPITALITY • Mark Powers - Westin Huntsville • John Salter - Renaissance Montgomery • Emilie Jones - The Battle House Hotel and Spa Mobile • Daniel Stoker - The Hotel at Auburn University • Allison Cole - Marriott Shoals Hotel and Spa - Florence • Milica King - Renaissance Ross Bridge Golf Resort & Spa - Hoover FRONT OF THE HOUSE HOSPITALITY • Carlos Berrios - Marriott Shoals Hotel and Spa • Darlene Matt - Grand Hotel Marriott Resort - Point Clear • Sonia Howell - Renaissance Mobile Riverview Plaza Hotel - Mobile • Carol Andrews - The Battle House Hotel and Spa Mobile • Mike Stark - The Battlehouse Hotel and Spa - Mobile • Toni Cohn - The Battle House Hotel and Spa - Mobile BACK OF THE HOUSE RESTAURANT • Salena White - LuLu’s Gulf Shores • Jessica Blanchard - Grille 29 - Birmingham • Johnny Robinson - Gaston’s Grill & Hot Bar Thomasville • Andrew Davis - Acre- Auburn • Emma McCall - Bob’s Victory Grille - Auburn • Danny Ryan - Baumhower’s Tuscaloosa South FRONT OF THE HOUSE RESTAURANT • Jennifer Keasal - Acre - Auburn • Bailey Rogers - Baumhower’s Victory Grille Tuscaloosa • Kelsey Crenshaw - Renaissance Ross Bridge Golf Resort & Spa - Hoover • Dawn Durick - Acre - Auburn • Alice Campbell - Grand Hotel Marriott Resort - Point Clear • Mallory Cortopassi - The Battle House Hotel & Spa Mobile HOSPITALITY DEPARTMENT MANAGER • Cosmin Fort - The Battle House Hotel and Spa Mobile • Danny Raymond - Sheraton - Birmingham & Westin Birmingham • Tricia Fagan - The Battle House Hotel and Spa - Mobile • Sheila Daughtry - The Hotel at Auburn University • Blake Allen - Perdido Beach Resort - Orange Beach • Daniela Yunker - Renaissance Mobile Riverview Plaza Hotel RESTAURANT MANAGER • Taylor Hardy - Itta Bena - Montgomery / The A&P Social - Montgomery • Sarah Martin - Mulligan’s Irish Pub - Millbrook
• • • •
Blake Field - Acre - Auburn Donya Drakeford - Baumhower’s Downtown Montgomery Richard Tomasello - The Depot - Auburn Montgomery Dustin Smith - LuLu’s Gulf Shores
SMALL HOTELIER OF THE YEAR • Nanda Patel - Holiday Inn Express & Suites - Gadsden • Francine Molette - Homewood Suites by Hilton Montgomery HOTELIER OF THE YEAR • Craig Hillyard - PCH Hotels & Resorts, Inc Montgomery RESTAURATEUR OF THE YEAR • David Bancroft - Acre - Auburn • David Martin - Rightway Restaurants - Huntsville • Chris Sherrill - SALT at San Roc Cay - Orange Beach • Bill Lloyd - 301 Bistro & Wilhagan’s Grille & Tap Room Tuscaloosa • Will Haver - Taco Mama / Otey’s Tavern - Mountain Brook • Franco Antonelli - BLU Chophouse - Gadsden CHEF OF THE YEAR • Scott Simpson - The Depot - Auburn • Rene Boyzo - Church Street Purveyor - Huntsville • Cory Garrison - Grand Hotel, PCH Hotels and Resorts Point Clear • Dean Donnell - Renaissance Montgomery Hotel Montgomery • Brody Olive - Perdido Beach Resort - Orange Beach • Chris Sherrill - SALT at San Rock Cay - Orange Beach SUPPLIER OF THE YEAR • Carr Allison • Buffalo Rock • Bob Crawford - United-Johnson Brothers of Alabama TOURISM PROMOTER OF THE YEAR • Ashley Jernigan - JDB Hospitality - Montgomery • Gene Hallman - Bruno’s Event Team - Birmingham • Birmingham Restaurant Week HUMANITARIAN OF THE YEAR • Melody Jones - Grand Bohemian Hotel - Mountain Brook • Will Haver - Taco Mama / Otey’s Tavern - Mountain Brook • John Krontiras Nabeel’s Café & Market - Birmingham • Cynthia Shea - Cyn Shea’s / Serving Hope - Huntsville • Christin Bancroft - Acre - Auburn • Brandi Ingram - Perdido Beach Resort - Orange Beach SPIRIT AWARD • Will Haver - Taco Mama / Otey’s Tavern - Mountain Brook • Chris Sherrill - SALT at San Roc Cay - Orange Beach • Douglas Cooper - Sheraton Birmingham Hotel • Mary Hennington - Grand Bohemian Hotel - Mountain Brook
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2017 KIRK KIRKLAND MEMORIAL SCHOLARSHIP RECIPIENTS The Kirk Kirkland Memorial Scholarship provides Alabama students with the opportunity to further their education in the restaurant and lodging industry. The Alabama Restaurant and Hospitality Association Foundation (ARHAF) presented scholarships to five students to be used for the 2017-18 academic year as they pursue degrees in Culinary Arts and Hospitality Management. Students were evaluated on their desire to pursue a career in this industry, academic achievement and leadership qualities.
AGUOL KUOT Aguol Kuot is a Junior at the University of South Alabama and she earned her Associates degree this summer at Coastal Alabama Community College with a double major in Hospitality Management and Catering/Event Planning. Aguol has overcome a tremendous amount of obstacles including being rescued from a Sudan refugee camp and her parents parting and her mother becoming ill after reaching the United States. Aguol maintained a 4.0 grade average while working two hosting jobs to support her family. Most guests and co-workers refer to Aguol as “Smiley” because she truly has a passion for the industry and is thankful to have these opportunities coming from a third world country. She plans to one day open her own cultural café.
CHRISTOPHER MENDEZ Christopher Mendez is a Freshman at Jefferson State Community College pursuing a Major in Culinary Art and a Minor in Business. He graduated from Ashville High School and participated in the culinary program at Moody High School and was a part of the winning culinary and management teams at the 2016 and 2017 ProStart competition hosted by ARHA. Christopher has held several jobs in the restaurant industry and was a well-rounded leader at school. He says his mother taught him how food is a language that needs no translation or form of understanding and credits his passion for cooking. His future goals include applying for a culinary internship with the Disney College Program and ultimately becoming the owner of his own business operation.
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LAUREN HART Lauren Hart is a Sophomore at Coastal Community College studying Hospitality Management. Lauren works the front desk at several Pheonix condo properties in Orange Beach owned by Brett-Robinson, where she has received several internal awards for her work ethic and stellar performance. She has also been mentioned in her school newsletter. Lauren is a great leader, good with peopel, and can conceptualize data well She plans to continue her education to received a Masterâ€™s degree in Hospitality and hopes to start a consulting firm for condos and hotels located in beach communities, possibly even take her company to a global level.
ROSALIND MORRIS Rosalind Morris is a senior at the University of South Alabama studying Hospitality and Tourism Management, where she is a member of the Honor Society. Rosalind previously attended Bishop State Community College and then spent some time in the workforce working the lodging industry and even owned a small restaurant at one time. She has a vision of owning a business that will allow her to give back to the community and be an example of what hard work can accomplish. In addition to her entrepreneur goals, Rosalind would like to provide a small scholarship for young people wanting to further their education.
CLAYTON ANN HALLA Clayton Ann Halla is a senior at Auburn University studying Hotel and Restaurant Management. She works as a Guest Services Agent at The Hotel at Auburn University-Dixon Conference Center and previously served as a hostess at Auburn Universityâ€™s Jordan-Hare Stadium. Clayton has excellent communication skills and is involved in various on-campus groups which further her hospitality education. She has a passion for serving people and these qualities have helped her excel thus far in her career. Her future plans include pursuing a Masters Degree in Human Resource Management and to continue working at Capella Hotel Group.
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PROSTART STUDENT SAYS HARD WORK PAYS OFF Autumn Brown, 2016 Prostart Program Graduate WHERE DID YOU GO GRADUATE HIGH SCHOOL? I graduated from Ashville High School in Ashville, AL.
HOW DID PROSTART PROGRAM HELP YOU? Prostart was the opportunity I never had. I would practice small dishes at home but the program taught me that the restaurant industry was much more. I learned teamwork, patience and communication skills, just to name a few.
WHAT WAS YOUR FIRST RESTAURANT JOB? Outback Steakhouse is my first real restaurant job. I immediately applied for all kitchen positions and started out on prep.
WHAT IS YOUR CURRENT JOB/TITLE? I’m still at Outback now but I have cross training on the line and get moved around as needed. I’ve been there only a year and 2 months.
TELL US A LITTLE ABOUT YOU ARE DOING NOW (COLLEGE, CULINARY PROGRAM, ETC.): Right now I’m focusing on work since I moved into my own apartment in January.
WHY DID YOU CHOOSE A CAREER IN THE RESTAURANT INDUSTRY? Not only do I love food but I love to serve and to make people happy with what I make. I didn’t know how hard the work was or how frustrating it could be but to me, it is still worth it.
WHAT ADVICE DO YOU HAVE FOR STUDENTS AND PEOPLE JUST ENTERING THE RESTAURANT/ FOODSERVICE INDUSTRY? Take it one step at a time. It’s a fast life when you first enter and it can be hard to move up. Wipe the tears, say “yes chef” and keep moving. If you love it you can do it.
WHAT MAKES YOU MOST PROUD TO BE A PART OF THE FOODSERVICE INDUSTRY? I’m proud because every weekend or holiday, restaurants are out there fighting wars or battles and we survive, with our style and passion in check. No matter the chaos, we continue to cook or serve.
WHAT ARE YOUR FUTURE PLANS? I plan to work with more chefs to improve my skills and eventually work to own my own restaurant. Now that I am graduated, I can start my life and career. Without ProStart I don’t think I’d be doing these things honestly. Hard work pays off!
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2018 ARHA FOUNDATION
FEBRUARY 3, 2018 • JEFFERSON STATE COMMUNITY COLLEGE • BIRMINGHAM, ALABAMA
The ARHA Foundation is excited to announce our 2018 ProStart® Invitational. Students representing their high school’s ProStart® program will participate in culinary and management competitions. This one day event allows ProStart® students to showcase the skills that they have learned in the classroom. This event is made possible through the support of our industry. See how you can help below and remember all sponsorship donations are tax-deductible.
HOW CAN YOU HELP: BE A JUDGE OR VOLUNTEER Over 50 people are needed to staff a ProStart competition! If you would like to volunteer on the day of the competition, we would love your help. We also need judges with backgrounds in culinary, restaurant management, and marketing.
WHAT IS THE PROSTART PROGRAM? ProStart® is a nationwide, two-year program for high school students that develops the best and brightest talent into tomorrow’s industry leaders. From culinary techniques to management skills, ProStart®’s industry-driven curriculum provides real-world educational opportunities and builds practical skills and a foundation that will last a lifetime. By bringing industry and the classroom together, ProStart® gives students a platform to discover new interests and talents and opens doors for fulfilling careers. The curriculum teaches all facets of the restaurant and foodservice industry, inspires students to succeed and sets a high standard of excellence for students and the industry. ProStart® is supported and operated by the ARHA Foundation in partnership with the NRA Educational Foundation. With 26 high schools currently participating, the ProStart® program is growing fast and on its way to becoming a talent pipeline for careers in Alabama’s up and coming foodservice industry.
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Sponsorship Opportunities: PROSTART® PLATINUM: $5,000 WIND CREEK HOSPITALITY •
Featured recognition and presentation at awards presentation•Company logo will appear on: Website | Award | Magazine | Signage | Email Blasts | Agendas & Schedules
VIP Guest Judge Invitation: an exclusive invitation that enables your company to receive increased press by having a member of your staff serve as a judge for the culinary/management competitions.
National Recognition: Logo embroidered on winning team’s uniforms nationals
Company mentioned in any ARHA press releases regarding state and national competition.
Company logo displayed on the ARHA website sponsor scrolling banner (on each page) for 6 months
PROSTART® GOLD: $2,000 • Awards presentation recognition and presentation • Company logo on: Website | Award | Magazine | Signage | Email Blasts | Agendas & Schedules • VIP Guest Judge Invitation: an exclusive invitation that enables your company to receive increased press by having a member of your staff serve as a judge for the culinary/management competitions.
PROSTART® SILVER: $1,500 • Company logo on: Website | Award | Magazine | Signage | Email Blasts | Agendas & Schedules • VIP Guest Judge Invitation: an exclusive invitation that enables your company to receive increased press by having a member of your staff serve as a judge for the culinary/management competitions.
PROSTART® BRONZE: $1,000 •
Company logo: Magazine | Signage | Agendas & Schedules
VIP Guest Judge Invitation: an exclusive invitation that enables your
company to receive increased press by having a member of your staff serve as a
2018 PROSTART® INVITATIONAL - HOW WILL YOU HELP? Please select the level of sponsorship:
How would you like to help? q BE A JUDGE
q DONATE BEVERAGES
q DONATE SNACKS
q GOLD SPONSOR: $2,000 q SILVER SPONSOR: $1,500 q BRONZE SPONSOR: $1,000 q SUPPORTING SPONSOR: $500 q TEAM SPONSOR: $100
q OTHER: (example: pens, notepads, logo items, kitchen items, gift certificates, etc.) Company Name: Name: Email: Address: City: State:
Phone: Fax: SPONSORS ONLY:
Please charge my:
Complete form and send to: FAX: 334.244.9800
| MAIL: 3 S. Jackson St., Montgomery, AL 36104
FOR MORE INFORMATION: CONTACT: Susan Starr | PHONE: 334.244.1320 | EMAIL: firstname.lastname@example.org
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ARHA was honored to have Congressman Gary Palmer speak at a Restaurant Roundtable co-hosted by the Na�onal Restaurant Associa�on at the summer board mee�ng.
The 2017 ProStart Educator Workshop was held in August. Each summer, the ARHA Founda�on hosts in-state training for all ProStart educators to cover various topics that relate to the ProStart curriculum and industry trends. A�endees enjoyed a fabulous networking dinner at Grille 29 the night before the workshop. Thank you to Chef Adam Ellio� for hos�ng the event at Lawson State’s Culinary Arts Wing and to Chef Jessica Henry from MUW Culinary for helping lead the workshop.
ARHA and NRA hosted a Congressional Roundtable with Congressman Bradley Byrne in August at Winztell’s Oyster House in Mobile with over 30 local restaurant operators.
Pedro Mandoki, Mandoki Hospitality/Gulf Shores Planta�on, was announced as the Life�me Achievement winner at the 2017 Governor’s Conference on Tourism in Birmingham. Congratula�ons Pedro! He is pictured with Governor Kay Ivey and Lee Sentell, Director of the Alabama Tourism Department.
The 2017 AAHOA Alabama Panhandle Regional Mee�ng was held in August in Birmingham.
The Birmingham Kitchen Cabinet held its August mee�ng at the new Fero Restaurant located at the Pizitz Food Hall.
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20 Having reached a commemorative time in our history,
we fondly reflect back on those friends who became our first clients and the many, many clients who have since become our friends.
To each of you we offer heartfelt appreciation for believing in us and trusting us with your legal concerns. As we continue moving toward the next milestone, we are privileged and proud to have you along with us on the journey. Thank You.
ALABAMA | FLORIDA | MISSISSIPPI | TENNESSEE WWW.CARRALLISON.COM
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Being a Responsible Vendor:
DO YOU SERVE ALCOHOL? BY GIL STIFF, TSC ASSOCIATES
ach year there are over 10,000 fatalities on the nation’s highways involving a person with a BAC (Blood Alcohol Content) of over .08, which is considered legally intoxicated in all 50 states. During the year 2014 Alabama had a total of 820 deaths due to traffic accidents and 320 (one-third) of those involved a person with a BAC of .08 or above. In other words, one of every three people who die in a traffic accident in the state of Alabama die because of a drunk driver. There are thirty states that have passed dram shop laws which holds the establishment responsible for regulating and limiting the consumption of alcohol to individuals who are visibly intoxicated. Alabama has such a law and it has resulted in several multi-million dollar awards. You can, and should, protect yourself by purchasing liquor liability insurance in the event you ever have to face such circumstances. However, the best protection is to train your staff so that you can prevent customers from becoming intoxicated. The Alabama ABC Board’s Responsible Vendor Program was designed for that purpose. It provides training for employees who are involved in the management, sale, or service of alcoholic beverages. Training must be provided by an ABC Board approved program and must address certain categories of importance, such as:
The Effects of Alcohol on the Body – train your employees to understand how alcohol travels thru the body, how it is removed, and the factors that affect a customer’s BAC. How to count drinks and observe behavior to make a reasonable determination on the individual’s intoxication level. What they can do to help slow consumption and help prevent intoxication. Preventing Sales to Minors and Recognizing Legal ID’s – know the acceptable forms of ID’s that are approved by the state of Alabama for the sale of alcohol and the features to look for to recognize a fake. How to properly compute an individual’s age based on their date of birth. Understand the consequences of selling alcohol to an underage person. Handling Difficult Situations – if you know a person is approaching intoxication, what steps do you need to take to properly and safely discontinue service. If a guest is intoxicated, what is required of you to see that you and the business is protected from possible liability. If a violent situation occurs, what is your responsibility and how should you respond. Alabama Alcohol Law – know your legal responsibility and the consequences of failing to follow the law. Understand there are criminal actions that can subject you to fines and/or imprisonment as well as civil liability. And, of course, understand that both employee and business can be held liable in the event of a Dram Shop lawsuit. In addition to having a more knowledgeable staff there are other distinct benefits for participating in the program. 1.
Protection of the beverage license in the event that at a trained employee sells/serves an underage customer without the knowledge, consent, or participation of the owner.
2. Reduce the risk of dram shop lawsuits by effectively training employees. 3. Broadens the hiring base for retail restaurant (020) licensees by allowing 19 and 20 year olds to serve. 4. Improves the business relationship with local communities by preventing problem situations that can lead to fines and bad press. And, in addition, most insurance companies offer discounts for liquor liability insurance if the business has trained its employees in Responsible Alcohol service.
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Tuesday, October 17, 2017Â Robert Trent Jones at Oxmoor Valley Birmingham, alabama Proceeds to Benefit the Alabama Restaurant & Hospitality Foundation
For more info, contact Rebecca Paulk at 334.244.1320 or email@example.com
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Alabama Restaurant and Hospitality Association
BOARD OF DIRECTORS OFFICERS Chairman
Tony Smith LongHorn Steakhouse, Birmingham
Hans van der Reijden The Hotel at Auburn University, Auburn
Eric Duggan Eastside Grille, Montgomery
Toby Wilson Wilson Hospitality Management Company, Tuscaloosa
Immediate Past Chairman Brandt Tucker Willies Wings and Stuff, Auburn President/CEO
Mindy Hanan ARHA, Montgomery
BOARD MEMBERS Bob Baumhower
Aloha Hospitality Intl Inc.
Gulf Shores Plantation
Chef Leo Maurelli III
Hotel at Auburn University
Renaissance Riverview Plaza
Sheraton & Westin Birmingham
Jefferson State Community College
Heartland Payment Systems
Culinary & Hospitality Institute
Sysco Central Alabama
University of Alabama
Auto-Chlor Services LLC
Fried Stewed Nude Inc.
United-Johnson Brothers of Ala., LLC
Fort Payne Lodgings LLC
Alabama Travel Council
Comfort Inn - Homewood
Wind Creek Hospitality
Microtel Inn / Tuscaloosa Hospitality
Poarch Creek Band of Indians
Carrabba’s Italian Grill Inc.
Ala. Mountain Lakes Tourist Association
Perdido Beach Resort
Alabama Gas Corporation
Huntsville/Madison County CVB
Greater Birmingham CVB
Cynthia Shea Hart
Cyn Shea’s Complete Catering, Inc.
Alabama Power Company
Alabama Power Company
Renaissance Ross Bridge Golf Resort & Spa
Renaissance Montgomery Hotel & Spa
TSC Associates LLC
Bob Sykes Bar-B-Q
Alabama Insurance Exchange
Nabeel’s Cafe & Market
Wind Creek Hospitality
Wood Fruitticher Food Service
Wilhagan’s of Tuscaloosa
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Let us serve you from our full menu of Payroll & HR options.
My HR Support Center
My Employee Files
Your single source for critical HR materials in-
Our built-in electronic employee file system replac-
cluding job descriptions, forms and other tem-
es the need for paper files. With data kept securely
plates. Email alerts keep you current with new
offsite, information is well protected from unautho-
federal and state laws, regulations and court
rized access and loss.
decisions that could impact your business.
Our Info Center
Business Partner Reporting Center
Much like an intranet site, this broad-based
Business partners can use Heartland Payroll+HR to
communication tool provides a reliable and
provide documents, alerts and information im-
secure way to ensure employees have easy
portant for mutual client use. This service greatly
access to info, including schedules, policies,
enhances your partners’ ability to provide you with
employee handbooks, pay stubs, W-2s, PTO
efficient, cost-effective services—eliminating the
and external websites.
need for you to be the go-between.
To learn more, contact Angela Ihry 605.940.9861 or firstname.lastname@example.org heartland.us
© 2016 Heartland Payment Systems, Inc.
9/29/2017 9:27:26 AM
The awards dinner that honors the “best of the best” in Alabama’s restaurant and hospitality industry.
To learn more about sponsorship opportunities, Contact email@example.com or call 334.244.1320.
9/29/2017 9:27:27 AM