Florida Restaurant & Lodging Magazine Fall 2020

SAFET Y AND FOOD SAFET Y ISSUE 2020

VOTE NO THIS NOVEMBER ON FLORIDA’S BALLOT AMENDMENT 2 FRL A .org

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contents FA L L 2 0 2 0 | F R L A .O R G

DEPARTMENTS

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04 Leadership Reports Letters from the CEO and Chairman 12 Fiberbuilt Tips from an Old Professional 18 Hospitality Happenings Check Out What Is Going on Around the State 20 FPL Energy Businesses Benefit from New Outdoor Lighting Tech 42 Heartland Payments Without Pesky Limits 43 Infinite Energy A Few Things to Know About Natural Gas Safety 44 Distance Learning The Rise of E-learning in a Pandemic World 46 A La Carte Union Square Abandons No Tipping Policy, Florida Opens Back Up, 50 Great Ideas, New Wine Storage Concierge and More

48 Push Operations 5 Restaurant Strategies to Survive Thrive, In Passing 49 F RLA’s Educational Foundation Find Out How These Programs Are Coping with the Pandemic

MINIMUM WAGE | AMENDMENT 2

08 09 10 11

Employee OpEd Amendment 2 Won’t Help Me Attention Voters Data Warns of a Jobless Workforce with Amendment 2 Economics Estimating the Impact of a $15 Minimum Wage in Florida What FRLA Members Have to Say About Ballot Amendment 2

SPECIAL FEATURES 18

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22 24 26 27 30 32

S afety and Food Safety Staying Safe in 2020

34 36 37 38 40

T ouchrate TempCheck Creating a Safe, Fever-Free Environment

Seal of Commitment FRLA’s Consumer Confidence Program S afety How to Protect Your Customers from Listeriosis A LSCO COVID-19 Protection Z enith FRLA Q&A Fall 2020 Safety Issue S afety Management Food Safety Management in a Foodservice Business During COVID-19 C lean Hands Hand-washing Timers Are the Easy Way to Go D epartment of Health Responding to COVID-19 in the Workplace KLEN Top 3 Prevention Strategies for Business F ood Safety Beyond Due Diligence

For up-to-date FRLA event information, please be sure to check FRLA.org.

Cover art by Shruti Shah

FLORIDA RESTAUR ANT & LOD GING

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LEADERSHIP REPORTS

Letter from the CEO

Let’s Talk: Voting No on Amendment 2 & Safety The most pressing issue facing our industry today, besides the fallout from COVID-19 and the shutdown, is Ballot Amendment 2 — raising the minimum wage to $15 per hour.

We have been waging an aggressive campaign to defeat this extremely damaging proposed amendment to Florida’s Constitution for more than a year. Whether you have been previously involved with our efforts or not, now is the time join us. Be certain your employees know about the destructive impact it will have on our industry should it pass. Reach out to your Regional Director to offer assistance. Review the many resources on FRLA.org/minimumwage and Amendment2HurtsYou.com. Make sure your friends and family know that this proposed amendment must fail. We need you now, more than ever, to help prevent this from passing.

Each September, in addition to keeping our eyes on the tropics, we observe National Food Safety Education Month, and we take a moment to focus extra awareness on this critical aspect of our operations. While this issue is coming to you in October, we wanted to provide safety and food safety content to you. We have some excellent, ready-to-use content in this issue brought to you by FRLA and our numerous partners in food safety and safety in general.

As always, FRLA’s RCS Training continues to be your go-to, one-stop resource for safety and sanitation. Whether its high-quality and cost-effective solutions for state-mandated Food Protection Manager Certification and Food Handler training, or pandemicrelated training your guests now expect, RCS Training has what you need.

As the COVID-19 pandemic overtook our businesses and daily lives, increased guest awareness of restaurant safety and sanitation has emerged. Our guests expect to see a tangible commitment to their safety, and while the virus is not characterized as a food-borne illness, it is essential that food service operators train and execute next-level sanitation.

Employee training is critical to these goals, and active managerial control is the key to exceeding guest expectations every shift, every day. FRLA tools support both of these needs, helping raise your safety profile. We recently participated in a University of South Florida webinar on how the food safety landscape will be altered due to COVID-19. You can access this and many other great presentations on our webinars page, or watch the recording here.

This issue also covers safety on the job for employees and guests. As we all know, safety is the new amenity and this really applies to guests and employees. Speaking of guest safety

expectations, FRLA recently launched a new, above-and-beyond initiative called the FRLA Seal of Commitment. This program, focused on standards of excellent in hospitality safety and sanitation, is a promise to guests and associates that your food or lodging operation executes voluntary sanitation and safety standards exceeding government mandates. Operators achieving the Seal will be highlighted on the FRLA Seal of Commitment webpage, so discerning guests can patronize them.

This is an excellent time to show your team and guests you value and care for them by achieving the FRLA Seal of Commitment. Learn more at https://frla.org/ sealofcommitment/ and get started today!

Carol B. Dover Carol B. Dover FRLA President & CEO

Letter from the Chairman of the Board

Safety is our Number One Priority

At Hawks Cay, we are constantly looking at providing great service to our guests so that they have a great stay! But we always make safety our No. 1 priority.

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Safety in these times has a new meaning, especially with all of the new protocols that address COVID-19.

I believe that our No. 1 priority is to protect our employees. We have to ensure that they have the proper personal protective equipment and that they follow established protocols. As all of us know, it’s very difficult to make sure that our guests are always adhering to social distancing, wearing a mask and frequently washing their hands. Yet we have to take certain measures to make sure that our employees are protected. After all, without them, how would we run our businesses?

On the other side of this is that we are a high-touch business, and we must find solutions that keep things personal with both our employees and our guests. How do you replace a smile? A warm greeting muffled

through a face covering. This is going to be an ongoing challenge so that we don’t take the “service” out of our industry. I believe that the lack of personalization is causing additional stress on everyone.

I also have to mention the immense importance of the upcoming vote on Amendment 2. I have to thank Carol and her team for leading the charge. Special kudos to John Horne and Lisa Lombardo for having the passion to drive this home.

Please stay safe and healthy.

Sincerely,

Sheldon Suga

Sheldon Suga 2020 Chairman of the Board FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

2019-20 CHAIRMAN OF THE BOARD

Sheldon Suga

Hawks Cay Resort, Hawks Cay

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Anna Maria Oyster Bar, Bradenton 2020–21 RESTAURANT DIRECTOR

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MANAGING EDITOR

Susie R. McKinley Email: Editor@frla.org PUBLISHED BY

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D M EN

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A M EN

Ballot Amendment 2 Isn’t Going to Help Me

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FLORIDA BALLOT AMENDMENT 2

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recently learned about an amendment that will be on this year’s ballot in November. It’s called Ballot Amendment 2, and everyone needs to be aware of how it will devastate our economy, shutter small businesses and impact our wallets. Worst of all, Ballot Amendment 2 will hurt workers like me.

Amendment 2 is a $15 minimum wage requirement that would mandate businesses to exponentially increase wages across the state, whether you live in Palm Beach or on the Panhandle.

To many, I’m sure this sounds like a good idea. I would love to make $15 an hour, if I could keep my job, keep my tips and keep my benefits. But the reality is a $15 minimum wage is a threat to the rest.

I’m a former server and bartender. I’ve worked in franchises and also in mom-andpop restaurants. I know that when the costs of doing business increase, there are two ways to cover it: raise prices and cut costs.

Cutting costs means cutting workers’ hours, reducing their benefits or eliminating their jobs entirely. While the initiative may advertise more pay, it will actually lead to fewer jobs.

Florida’s unemployment rate is currently in the double digits. The COVID-19 pandemic has handicapped the hospitality industry. Many hotels, restaurants and 8 FALL

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PHOTO BY VENTDUSUD / ISTOCK / GETTY IMAGES PLUS

by JONACE TULLOCH

stores have closed. Those that are open are restricted to a limited capacity. And all businesses have had to invest in new equipment and establish new procedures to keep their teams and their customers safe.

Thousands of workers have lost their jobs.

We cannot risk losing more jobs.

If Ballot Amendment 2 passes, the lucky ones who remain with jobs will be left with less pay. I was a tipped server at restaurants, which means I took home far more than $15 an hour. I got wages and then some: every day or night I worked. But if Florida passes Ballot Amendment 2, businesses are likely to change their models. Many will impose a service charge to help cover the cost of the $15 hourly wage. And when consumers see a 20% service charge on their bill, tips will go the way of rolodexes and floppy disks.

They’ll be a thing of the past.

In other cities across the country that mandated a wage hike, chains cut staff and switched to automated options. Consumers now order their meals from an iPad. Familyowned restaurants and stores cut staff, cut hours and cut benefits. Those that couldn’t make ends meet closed their doors for good.

What’s left is many former servers and bartenders in search of a job.

I love being a part of Florida’s vibrant hospitality industry. Serving customers

provides me with an opportunity to make good money, to create a flexible schedule and meet new people. Ballot Amendment 2 will change all of that.

I’m urging voters to vote NO on Ballot Amendment 2. Don’t be fooled. What’s pitched as a great idea to help workers will only hurt workers like me. Many of us will be left with less pay, fewer benefits or out of a job completely.

Palm Beach County resident Jonace Tulloch recently graduated from Florida State University with a degree in digital humanities.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

FLORIDA BALLOT AMENDMENT 2

Florida Voters Should Take Heed As Federal Data Warns of a Jobless Workforce With Ballot Amendment 2 Congressional Budget Office Report Reveals Damaging Economic Impacts for Floridians with a Wage Hike

PHOTO BY VENTDUSUD / ISTOCK / GETTY IMAGES PLUS

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he Amendment 2 Hurts You campaign is urging voters to review a recent report by the Congressional Budget Office (CBO) about the severe and irreversible consequences of a $15 mandatory minimum wage inserted into the Florida Constitution.

On Nov. 3, Florida voters have a choice about the future of Florida jobs, Florida small businesses and Florida’s economy. If Ballot Amendment 2, the $15 mandatory minimum wage is passed, a 2019 report from the Congressional Budget Office (CBO) reveals Floridians stand to lose hundreds of thousands of jobs with an abrupt and massive wage hike.

According to CBO’s median estimate, with a mandated $15 minimum wage nationwide, “1.3 million workers who would otherwise be employed would be jobless in an average week in 2025.”

CBO’s analysis demonstrates how increasing the minimum wage could negatively affect employment and family income in Florida. If the nation were to increase the federal minimum wage, as many as 3.7 million Americans could become jobless as a direct result of the wage hike. The report estimates that a $15 wage hike would also reduce total real family income in 2025 by $9 billion nationwide.

“These data points stand as a warning to the havoc Ballot Amendment 2 will bring on our workforce and small business owners in Florida,” said Carol Dover, President & CEO of the Florida Restaurant and Lodging Association. “Our economy is on life support already, with tens of thousands of small businesses struggling to survive the COVID-19 pandemic. More than one million Floridians are currently without a job. We simply cannot risk killing more jobs

FRL A .org

and leaving more families without a source of income.”

The CBO report also confirms that Florida consumers will be left paying higher prices as the cost of the wage hike will be passed on through price increases. With businesses left to absorb the hefty cost, many will have to raise prices on goods and services.

The $15 mandatory minimum wage would “reduce business income and raise prices as higher labor costs were absorbed by business owners and then passed on to consumers; and reduce the nation’s output slightly through the reduction in employment and a corresponding decline in the nation’s stock of capital (such as buildings, machines, and technologies). On the basis of those effects and CBO’s estimate of the median effect on employment, the $15 option would reduce total real (inflation-adjusted) family income in 2025 by $9 billion.”

The CBO study and its findings were reported well before the COVID-19 pandemic forced millions of Floridians into unemployment, thousands of businesses to close and the economy to take a dive.

Ballot Amendment 2 is a Constitutional amendment for voters to consider on Nov. 3 that will raise the mandatory minimum wage in Florida to $15 an hour. This will increase payroll for businesses in the service industry by 77%.

Similar measures adopted in Seattle, San Francisco, Chicago and Washington, D.C., have proven to kill jobs. In these cities, the measure was implemented without the extreme challenges of a global pandemic.

Before COVID-19, Florida’s restaurant, lodging and tourism industry generated more than $112 billion in annual economic impact and provided jobs for more than 1.5 million Florida families. However, during the COVID-19 pandemic, many were forced to close, leaving hundreds of thousands of Florida workers without a job.

Amendment 2 Hurts You is a campaign to raise awareness for the consequences of Ballot Amendment 2 on small businesses, workers and the economy.

Learn more about how Ballot Amendment 2 will devastate Florida: • Online at Amendment2HurtsYou.com • On Facebook • On Twitter • On LinkedIn Help save Florida jobs by voting no on Ballot Amendment 2 this November.

Paid Political Advertisement

by Save Florida Jobs Inc. 230 S. Adams St., Ste. 200, Tallahassee, FL 32301 FLORIDA RESTAUR ANT & LOD GING

9

FLORIDA BALLOT AMENDMENT 2

Estimating the Impact of a $15 Minimum Wage in Florida Technical Analysis by

DR. WILLIAM EVEN, MIAMI UNIVERSITY DR. DAVID MACPHERSON, TRINITY UNIVERSITY

Prepared with support from Save Florida Jobs, Inc. The economists retained sole control over their technical analysis.

F

lorida’s hospitality industry is in crisis. The COVID-19 pandemic cost hundreds of thousands of hospitality workers their jobs.

In the hotel industry, COVID destroyed an estimated 336,000 direct and hotel-supported jobs, according to an analysis from Oxford Economics; in the restaurant industry, a statewide shutdown led to hundreds of thousands of job losses and billions in lost sales.1 Experts see a years-long employment recovery on Florida’s horizon; many of the operators forced to close will never reopen.2 It is in this environment that voters will consider an amendment to raise the state’s minimum wage to $15 an hour — a 75 percent increase over the state’s current minimum wage.

Economists David Macpherson and William Even, building on estimates developed by the nonpartisan Congressional Budget Office, find that Florida will lose at least 158,000 jobs should the ballot measure pass. The Miami and Fort Lauderdale metropolitan area would shoulder nearly one-third of the job loss, according to the economists — after suffering some of the worst consequences from COVID-19. The job loss is heavily concentrated in the restaurant industry, with 43,000 jobs lost by 2026. Over 25,000 lost jobs are currently held by tipped workers, whose incomes are at risk because of changes to the tipped minimum wage.

These estimates are conservative. For instance, the economists find that even small negative changes in the hospitality industry’s recovery would magnify the consequences of the policy. Importantly, this study only accounts for jobs lost as a direct consequence of a rising minimum wage. Hundreds of thousands of additional jobs are at risk at marginal businesses who may be unable to reopen — thanks to a combination of a new wage mandate and other factors. If a $15 minimum wage has broader negative impacts on the state’s economy, the resulting slower economic growth would create longterm impacts from which the state might never recover.

Voters should carefully consider these consequences before approving a ballot measure that would put the state’s future at risk.

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Job Loss Distribution by Select Metropolitan Areas Affected by $15 Minimum Wage

Job Loss for $15 Minimum Wage

Miami-Fort Lauderdale

682,126

49,630

Miami Beach-Orlando

271,325

19,025

Tampa-St. PetersburgClearwater

341,053

25,090

2,133,679

158,449

Entire State

Job Loss Distribution by Age Affected by $15 Minimum Wage

Job Loss for $15 Minimum Wage

16-19

181,202

46,676

20-24

408,900

26,632

25-34

449,283

24,184

35-44

318,464

18,075

45-54

331,548

17,703

55-64

287,116

15,757

65+

157,166

9,423

2,133,679

158,449

Age Group

All Ages

https://www.ahla.com/sites/default/files/Compiled%20State%20Job%20Loss%20ImpactCOVID_0.pdf

1

https://www.sun-sentinel.com/coronavirus/fl-ne-coronavirus-leisure-hospitality-south-floridaachilles-heel-20200712-odkt3oq2lfgxppidwohaeis2ry-story.html

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Paid political advertisement paid for by Save Florida Jobs, Inc. 230 S. Adams St., Ste. 200, Tallahassee, FL 32301 FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

FLORIDA BALLOT AMENDMENT 2

What FRLA Members Have to Say About

Ballot Amendment 2

“

As a small business owner for more than four decades, I know firsthand how difficult it is for small businesses to stay in business and be successful right now. Amendment 2 will cause many small businesses to shut down, and more importantly, will cause workers to lose wages and even lose their jobs. This amendment will raise prices for diners, grocery shoppers, seniors and families. This amendment must be voted down.”

MATTHEW LODER SR.

Crabby Bill’s, Indian Rocks Beach

“

Hudson Food Stores is a small, family-owned business that serves mostly rural communities.

Companies like ours are the ones that are harmed most by Amendment 2.

In rural communities, our workers can’t afford job cuts, loss of hours and less wages.

We are doing everything we can to stay in business right now, and we need voters to stand with us and vote no on Amendment 2.”

STONEY SMITH, Hudson Food Stores, Chiefland

“

We pride ourselves at Saltwater Restaurants in offering a dining experience with delicious food, outstanding waterfront views and happy service. We also value each of our team members who work hard to provide this service to our guests. Amendment 2 would cause harm to many of our loyal employees through lost wages, reduced hours and potentially even lost jobs. Because of this possibility, we are fighting Amendment 2 hand-in-hand with our employees.”

NICK SARRA

Saltwater Restaurants, Destin

Paid political advertisement paid for by Save Florida Jobs, Inc. 230 S. Adams St., Ste. 200, Tallahassee, FL 32301 FRL A .org

“

Florida’s tourism industry has taken a beating this year, especially here in South Florida. We know that for many businesses here, Amendment 2 means lost jobs and lost wages. We stand with our workers to fight this amendment.”

SHELDON SUGA

Hawks Cay Resort, Duck Key

“

At Blue Bamboo Restaurant, we are struggling to remain open during this pandemic. It is unfair for the hospitality industry to be hit with regulation that will force us to change both the way we serve our guests, and the way we do business. This mandate is unfair to our business, unfair to our work family, and most importantly of all, unfair to our guests.”

DENNIS CHAN, Blue Bamboo Restaurant, Jacksonville

“

Most businesses are struggling every day to make ends meet, keep our workers employed and serve our customers. If Amendment 2 passes, many restaurants would be forced to cut hours and lay off staff. Amendment 2 is the wrong decision for Florida.”

JAY JOHNSON

Bubba’s Roadhouse & Saloon, Cape Coral

“

The economy across Florida’s Panhandle has seen one of the most challenging years in recent history. Given the crisis in the hospitality and tourism industry because of COVID-19, the last thing we need is government mandates like Amendment 2 making it harder for us to stay in business, jeopardizing the jobs of thousands of employees across our region.”

JENNIFER FROST

Vacasa Property Management

FLORIDA RESTAUR ANT & LOD GING

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F I B E R B U I LT

Tips from an Old Professional

My experiences as a supplier in the hospitality industry by JORDAN BECKNER

I

am wondering if it is too early to be looking forward to 2021. It has been over half a century since I have looked forward to a new year prior to Dec. 31.

Oh, sure, every so often I would have a goalsetting meeting with myself to set goals for the coming year, but those times were few and far between. They say hindsight is 20/20, and I am longing for the day that is literally true.

But let us pretend it is Dec. 31. (Please note these are my opinions only and do not reflect those of the editor, or anyone associated with FRLA.) “We are all in this together” bunk — we were never in it, we were the collateral damage. “Social distancing” is such an oxymoron. How can you be social when you cannot hug or shake hands? “Masks?” Do not even get me started on those things. It

reminds me of a verse in the Good Book that says, “… all like sheep have gone astray.”

Something you’ll never hear me say is “All FRLA does is take suppliers’ money.” Prior to this pandemic, we probably used FRLA’s services once or twice in over 15 years of membership. That certainly was not FRLA’s fault. The services were there all along. I just never kept my mouth shut long enough to hear other suppliers’ presentations. But since the pandemic started, we have used many services and offers, 10 to 15 times. We have gotten legal, insurance and health care advice.

FRLA is also creating awareness to vote no for Ballot Amendment 2 raising the minimum wage to $15 an hour. If you don’t think this issue affects your business, let me give you a very quick economics lesson.

First, anything that affects the bottom line of the hospitality industry affects a suppliers’ bottom line. Second, although I pay my employees more than minimum wage, if I legally have to pay employees $15 an hour, I am going to have fewer employees. This will decimate the workforce. You must share this potential reality with your employees.

Again, I’ll mention, if you want ROI on your FRLA membership/sponsorship, you really only have to do a few simple things: offer the best product at the best price (I did not say the cheapest price), pay your dues and sponsorship and get active with your local chapter. You will probably not see ROI increase overnight, but I promise it will happen!

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PA L M B E A C H C O U N T Y F I L M A N D T E L E V I S I O N C O M M I S S I O N

Mami Hampton Kisner

M

ami Hampton Kisner is a leader in the tourism industry whose career spans more than 30 years. Her background is in community and public relations, business development, marketing and airline management training. She served three consecutive four-year terms on the Board of Directors for The Palm Beach County Tourist Development Council and currently serves on the Board of Directors for The Palm Beach County Film and Television Commission.

What are the most important goals and objectives for you as a member of The Palm Beach County Film and Television Commission?

My focus for The Film Commission is to help guide them in their diversity and inclusion efforts. The Film Commission and The Tourist Development Council have a unique opportunity within The Palm Beaches TV. It is a creative marketing tool that showcases this destination. I want to make sure that the programs on the channel accurately reflect the many rich cultures that live, work, and play here. I also believe that our tourism partners and the community benefits when we are inclusive to all tourists and guests.

Why is diversity so important for PBTV and for the tourism industry in general?

Too often, people of color and other groups, travel to destinations and are ignored or the value of their dollars are not acknowledged.

Many do not feel inspired to return to the destination because they were not able to engage with anyone who looked like them and they feel unappreciated. We continue to miss valuable opportunities when we cater our advertising, marketing, and programming to a few, at the exclusion of others. Our county has a deep history and rich cultural diversity – there’s something here for everyone to enjoy. PBTV consistently demonstrates this to viewers. These types of changes will only come about when there are more African Americans in executive positions in the tourism industry. My entire career has been devoted to educating and advocating to promote these kinds of opportunities.

In what ways does PBTV represent inclusivity?

There are several programs on PBTV that offer information and history about the contributions of Black Americans to the development of this county. Specifically, episodes of On the Town in the Palm Beaches - I highly encourage everyone to watch some episodes of that series. Another example is the Student Showcase of Films which celebrates students of all races – not from just this county but throughout Florida, in film competition that offers scholarships that can supplement their education. This show is also available on demand at the channel. And while we are off to a great start with these programs, we recognize that there is still a lot of work to be done in the future.

Speaking of the future, what are your hopes and expectations for the channel?

The potential for the growth and expansion of this channel is limitless. I remember years ago waiting for my luggage at Palm Beach International Airport and thinking to myself, “This is the perfect 14 FALL

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opportunity to inform travelers about how to spend their time at this destination.” Fast forward to now – there are several screens in the baggage claim area playing PBTV. How perfect is that? My hope is that more hotels will offer PBTV as a designated channel in rooms. We’re up to 4,000 rooms, but we should be in every room!

I also think there are opportunities for the channel to be shown at restaurants, sports bars, medical offices, and car dealerships – wherever people are captive or waiting and there’s a flat screen TV! It’s satisfying to see the variety that exists on the channel – fishing, birding, sports and other lifestyle features. As the first African American woman to serve on the Board of Trustees for Palm Beach Atlantic University and as an educator, I’m always thinking about education. PBTV could be a great way to inform students from around the world about the many universities and colleges in Palm Beach County. The Student Showcase of Films that I referenced earlier is a step in the right direction.

Final thoughts?

Palm Beach County has exploded in its growth in the 25 years that I’ve lived here. I’m extremely proud of the dynamic marketing efforts of The Tourist Development Council and its agencies – The Film and TV Commission, the Sports Commission, Cultural Council, Discover The Palm Beaches and Environmental Resources Management. PBTV collaborates to showcases the efforts of these agencies. When visiting the channel on your computer, Roku or the mobile app, you can find programs on demand based on their interest in any of these categories. There are always new stories to tell about our destination – but we must make a conscious effort to be inclusive. People of all diverse cultures must feel comfortable spending their hard-earned leisure dollars here!

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

The Palm Beaches TV

Palm Beach County’s Official Tourism TV Channel The Palm Beaches TV offers high-quality, familyfriendly original programming featuring the best of The Palm Beaches art, attractions, baseball, birding, culture, culinary, cycling, diving, equestrian, events, fishing, golf, parks, scuba, shopping, sports and more.

Download the Free App

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LITTLE WONDERS OF THE PALM BEACHES

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THE PAR-FECT 18

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TRAVELS & TRADITIONS WITH BURT WOLF

BIRDING ADVENTURES

The Perfect Place

WOMEN IN POLO

HOOKED ON THE PALM BEACHES

the lion country legacy

For more information about this complimentary marketing tool offered by the Palm Beach County Tourist Development council, call 800.745.3456 or email info@pbfilm.com.

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HEAR FROM INDUSTRY LEADERS & EXPERTS: TOM BENÉ, President & CEO| National Restaurant Association CHIP ROGERS, President & CEO | American Hotel & Lodging Association CECIL STATON, President & CEO | Asian American Hotel Owners Association CAROL DOVER, President & CEO | Florida Restaurant & Lodging Association FRED LEFRANC, Chaos Strategist | Results Thru Strategy STEVE ROBINSON, Author of Covert Cows & Chick-Fil-A | Former Chick-Fil-A CMO

REGISTER NOW! FRLA.ORG/EVENT/SUMMIT

QUESTIONS OR HAVE INTEREST IN SPONSORSHIP OPPORTUNITIES ? CONTACT AGHOLSTON @FRLA.ORG. 16 FALL

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FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

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Feel better. Be well.

Feel well.

Takebetter. care ofBe your team.

Take care of your team.

UnitedHealthcare offers exclusive members-only pricing and benefits, including: •UnitedHealthcare Medical coverage offers exclusive members-only pricing and benefits, including: • Dental vision insurance Medicaland coverage Disability, and insurance critical illness insurance • Dental andlife vision • Disability, life and critical illness insurance

Contact your broker today or visit us at restauranthealthcare.org for moreyour information.

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Benefits and programs may not be available in all states or for all group sizes. Components subject to change.

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Insurance coverage provided oravailable through in UnitedHealthcare Company, UnitedHealthcare Insurance Company of Illinois or their affiliates. Administrative services Benefits and programs may notbybe all states or for allInsurance group sizes.

Components subject to change. provided by United HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through UnitedHealthcare of Florida, Inc. These plans have exclusions and limitations. Contact your UnitedHealthcare broker or the company for more details. ©2020 United HealthCare Services, Inc. Insurance coverage provided by or through UnitedHealthcare Insurance Company, UnitedHealthcare Insurance Company of Illinois or their affiliates. Administrative services FRL A .org HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through UnitedHealthcare of Florida, Inc. FLORIDA RESTAUR ANT & LOD GING provided

by United ©2020 United HealthCare Services, Inc.

17

H O S P I TA L I T Y H A P P E N I N G S

We are proud to highlight the latest happenings in hospitality. This section is designed to serve as an update on our industry and provide a snapshot of what we’re accomplishing together. If you would like to share something significant that’s happening in your area, feel free to submit your story to editor@frla.org.

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Thanks to Uber Freight for transporting masks to our Regional Directors for distribution around the state. Uber Freight provides transparent and reliable freight shipping using its digital carrier network 24/7

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1. Gov. Ron DeSantis, second from left, held a roundtable in Southwest Florida and spent some time with (L–R) Jay Johnson, Ryan Turner, Lois Croft and Laurie Farlow 2. Monroe County Mask Giveaway Launch (L-R): John Trovato, Managing Director of Casa Marina Resort and FRLA Monroe President, Regional Director Lynn Hernandez, Teri Johnston, Key West, Monroe County Mayor Heather Carruthers and TDC Director Stacy Mitchel). 3. FRLA, working with Carlos Gazitua and the U.S. Surgeon General, were able to acquire and distribute nearly one million masks across Florida. Thanks to all! (L-R: Abe Ng, Sushi Maki, Carlos Gazitua (Sergio’s), U.S. Surgeon General Jerome Adams and John Sullivan (The Edition Miami Beach). 4. The Palm Beach Chapter, making a real difference in students’ lives, gave 14 culinary and hospitality student scholarship recipients a total of $27,500. 5. FRLA’s Lee Chapter held an awesome mask giveaway. Pictured (L-R): are Lee Bellamy, Regional Director Lois Croft, Sam Swami, Jim Larkin, Jay Johnson, President John Naylor, and Len Lemmer. 6. There was a great masked turnout at the Pinellas Chapter’s 21st Annual Golf Tournament. Social distancing together! 7. Mark Harting of 3 Daughters Brewery and the Pinellas Board (middle) met with Gov. DeSantis during a roundtable discussion on bars and breweries. 8. FRLA Members Join Gov. DeSantis for Re-Opening Announcement (L-R): Heather Dawkins (Canopy); Mary Beth Hansen (Paradise Grill), JT Corrales, (Crabby Bills), Gov. Ron DeSantis, FRLA Regional Director Dannette Lynch and Eric Potts (Bella’s Italian Cafe). 9. FRLA gave 45,000 masks to Florida Main Streets; Katherine Beck of FMS and FRLA’s Mike Trulove made it happen!

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FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

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Businesses Benefit from Money-Saving Advances in Outdoor Lighting Technology

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s businesses seek new ways to help control energy costs, what solutions can provide significant savings? Bob Horswood, director of LED Lighting Solutions, FPL Energy Services, offers insights about recent LED outdoor lighting innovations. These modernizations can improve parking-lot-lighting brightness, clarity and safety while actually lowering total energy costs and increasing safety.

Q: What’s driving the demand for new technology in outdoor lighting?

Horswood: It’s something I like to call the “Era of Convenience.” There’s a saying that time is the new luxury, and it’s something that customers strongly identify with. They want all the same things they’ve always wanted: fair price, safety and value.

Businesses that can’t provide a fast, safe, good-value experience will be at a disadvantage.

Q: Meeting customer demands is what business is all about. But businesses have something in common: the desire to control costs.

When it comes to energy, what difference can the choice of lighting fixtures make? What types of lighting are out there?

Horswood: Many commercial customers use metal halide fixtures.

These are 750-watt fixtures that glow pink. I’m sure you’ve seen them; they’ve been around for years. But as LED technology has evolved, commercial customers have faced a couple of issues.

First, the old technology doesn’t provide the brightness and clarity of LED. This can mean dimmer parking lots, which can lead to liability resulting from incidents and thefts in poorly lit areas.

Second, businesses are reluctant to install new outdoor lights because they believe it’s too expensive and they are not in a position to take the financial hit.

Now commercial customers have the option of changing their metal halide fixtures, replacing them with LEDs without paying anything up front.

The result is the brightness and safety they want with the cost control they need. And since LEDs are more efficient, they notice significant reductions in their energy costs.

Everybody wins.

And with FPLES Lighting-as-aService, there’s added value through worry-free maintenance.

Q: What does that mean?

Horswood: It means throughout the term of the agreement, we will repair and replace wornout fixtures for optimal safety, efficiency and performance — one more thing off your plate!

Q: How does a commercial customer evaluate what is the best outdoor lighting option for their needs?

Horswood: They have to reach out to contractors with the experience and flexibility to create a custom solution. No two situations are alike, and it’s important for a contractor to visit the work site and talk with the property owners. That’s how you arrive at a solution that fulfills your specific needs.

To explore options in outdoor lighting solutions, property owners may contact FPL Energy Services by visiting FPLES.com/commercial-lighting, or call (877) 968-7755.

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FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

LED Lighting and Natural Gas Supply Services

Energy Solutions for your Business

As a total energy solutions provider with more than 30 years of experience, FPL Energy Services goes above and beyond to deliver personalized service and customized solutions.

Our LED Lighting and Natural Gas Supply services are designed to meet your needs now and for years to come. Call 1-877-375-4674 today for a no-cost, no-obligation quote or consultation to learn how we can help you save on energy costs.

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XA S XX FE X TXY X/ FXO XOD SAFETY

Safety and Food Safety — Who Ever Imagined They’d Become So Intertwined?

“Safety Is the New Amenity.” How many times since March 2020 have we heard this statement? I would venture to say three or four times a week, if not daily. Guests, visitors, employees, management and owners want nothing more than to enjoy a fine meal or casual dinner with friends, stay in a great hotel or work in an enjoyable and rewarding atmosphere. Now we have to add “safe” to all of those activities. Following safety, food safety and, now, COVID-19 protocols are all important and critical to maintaining a high standard for all of those that we come into contact with.

This issue of Florida Restaurant & Lodging Magazine strives to offer relevant information about all three topics. Learn about our new consumer confidence program, FRLA’s Seal of Commitment. Zenith Insurance Company has provided some excellent information about how to protect employees during this time, Alsco has supplied some best management practices for cleanliness. Kitchen Brains/Scrub Buddy has provided some information about a unique approach to handwashing, and you can read about some research conducted about handwashing timers. Don’t miss the article about protecting your customers from Listeria monocytogenes or Hal King’s feature covering food safety management in the time of

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COVID-19. FAU professors have weighed in on going “Beyond Due Diligence” with regards to food safety. We have included some more information about COVID-19 from the Florida Department of Health and a blog post reprinted from Klēn.

In addition to that, take a look at the information provided by Push Operations and Touchrate.

We hope you find some interesting reading in this portion of our Fall issue.

Remember to socially distance, mask up and wash your hands!

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

Zenith Is Your Restaurant and Hotel Specialist

WHY CHOOSE ZENITH? Safety & Health Services • All Zenith policyholders have 24/7 access to our Zenith Solution Center®, where you can search our library of hospitality specific Safety and Risk Management tools, including HR advice.

Claims Management • Our in-house nurses, doctors, claims experts, attorneys, and investigators collaborate to achieve the best outcomes for your business.

Fighting Fraud • We’re an industry leader in investigating and exposing potential fraudulent workers’ compensation activity.

Dividend Plans Available • Zenith offers competitive dividend plan options available to fit the needs of your business.

Enhanced Payment Options • We offer flexible payment options for all size businesses including monthly self-reporting.

Endorsed Workers’ Compensation Carrier of the FRLA Since 2013

With offices located in Sarasota, Orlando, and Hollywood, we are your local Florida workers’ compensation experts.

Please contact your local independent agent to learn more.

For a list of available COVID-19 resources please visit TheZenith.com® Zenith Insurance Company/ZNAT Insurance Company Corporate Office: 21155 Califa St. Woodland Hills CA 91367. ©2020 Zenith Insurance Company.

All rights reserved. ®Zenith, TheZenith, TheZenith.com, and Zenith Agribusiness Solutions are registered US service marks.

SAFETY/FOOD SAFETY

1

Want your guests to feel safe and secure in your hotel or restaurant?

2

Want to demonstrate your commitment to rebuilding and restoring Florida’s hospitality and tourism industries?

3

Want to have a market differentiator that ensures thousands of dollars in positive marketing?

As we recover from COVID-19, make sure your establishment is inviting to guests. Demonstrate that your restaurant or hotel is dedicated to meeting safety and sanitation standards and ensuring staff are properly trained by earning the

Florida Restaurant & Lodging Association

SEAL OF COMMITMENT Earn your Seal of Commitment today at FRLA.org/SealOfCommitment/.

Complete the online application, and an FRLA representative will contact you to confirm the information, schedule necessary training, and award your Seal of Commitment designation.

“

The Breakers is proud to have earned FRLA’s Seal of Commitment, their top designation for hospitality safety and sanitation practices. Prior to COVID-19, our resort and our 10 restaurants adhered to the highest standards of comprehensive health and safety precautions. Committed to continuously enhancing these protocols, this important recognition further validates our efforts to provide a healthy and safe environment for our team, guests and community.”

Nick Velardo, Vice President Food & Beverage - Restaurants The Breakers Palm Beach

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FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

SAFETY/FOOD SAFETY

CONGRATULATIONS

FRLA Seal of Commitment designees!

SOUTHWEST FLORIDA

NORTHWEST FLORIDA

Anna Maria Oyster Bar Cortez, Bradenton Anna Maria Oyster Bar Ellenton, Ellenton Anna Maria Oyster Bar Landside, Bradenton Anna Maria Oyster Bar on the Pier, Bradenton Beach Anthony’s Italian Deli & Eatery, Sarasota Bern’s Steakhouse, Tampa Bonita National HOA, Bonita Springs Burg’r Bar, Punta Gorda Cha Cha Coconuts, Sarasota Columbia Café, Tampa Columbia Restaurant Sand Key, Clearwater Columbia Restaurant, Sarasota Columbia Restaurant, Ybor City East Lake Café, Palm Harbor Farlow’s on the Water, Englewood Fins at Sharky’s, Venice Goody Goody of Hyde Park, Tampa Haven, Tampa Hawthorne Suites by Wyndham, Naples Island Way Grill, Clearwater Lazy Lobster, Longboat Key Lock N’ Key Restaurant and Pub, Englewood Michael’s on East, Sarasota Moorings Sanibel Resort, Sanibel Paradise Grill, Nokomis Pink Shell Beach Resort & Marina, Ft. Myers Sandbar Tiki & Grille, Englewood Sandpearl Resort, Clearwater Beach Sarasota Yacht Club, Sarasota Shangri-La Springs/Harvest & Wisdom, Bonita Springs Sharky’s on the Pier, Venice Shoeless Joe’s Sports Café/Crowne Plaza, Ft. Myers Snook Haven, Venice The Don Cesar, St. Pete Beach The Ugly Grouper, Holmes Beach Ulele, Tampa Village Fish Market and Restaurant, Punta Gorda Whiskey Joe’s, Ellenton Whiskey Joe’s, Port Richey Whiskey Joe’s, Tampa World of Beer Avion Park, Tampa World of Beer Fowler, Tampa World of Beer South Tampa, Tampa Wyndham Grand Clearwater Beach, Clearwater Beach

Chanticleer Eatery, Santa Rosa Beach

FRL A .org

NORTHEAST FLORIDA Columbia Restaurant, St. Augustine Don Juan’s Restaurant, Jacksonville House of Leaf & Bean, Jacksonville Kenwood Inn, St. Augustine One Ocean Resort & Spa, Atlantic Beach Sawgrass Marriott, Ponte Vedra Seaside Amelia Island, Amelia Island Third Wave Café, New Smyrna Beach Victorian House Bed & Breakfast, St. Augustine CENTRAL FLORIDA Columbia Restaurant, Celebration Grand Oaks Resort, Lady Lake Hilton Grand Vacations Sea World, Orlando Hilton Grand Vacations Tuscany, Orlando Parc Soleil by Hilton Grand Vacations, Orlando Urban Flats Restaurant and Wine Bar, Winter Garden SOUTHEAST FLORIDA Berry Fresh, Jupiter Berry Fresh, Port St. Lucie Berry Fresh, Stuart Café Chardonnay, Palm Beach Gardens Cucina Palm Beach, Palm Beach g.l.o.w., Miami Kyle G’s Prime Seafood & Steaks, Jensen Beach La Quinta Inn & Suites, West Palm Beach Latin Cafe 2000 Brickell, Miami Latin Cafe 2000, Hialeah Lauderdale Yacht Club, Ft. Lauderdale Palm Beach Marriott Singer Island Beach Resort & Spa, Riviera Beach Okeechobee Prime Meat Market, West Palm Beach Okeechobee Steakhouse, West Palm Beach Palm Beach Yacht Club, West Palm Beach Pelican Grand Beach Resort, Ft. Lauderdale Riverside Hotel, Ft. Lauderdale Rusty Pelican, Key Biscayne The Breakers, Palm Beach Village Tavern, Pembroke Pines Whiskey Joe’s Bar & Grill, Key Biscayne FLORIDA RESTAUR ANT & LOD GING

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SAFETY/FOOD SAFETY

How to Protect Your Customers from Listeriosis

W

e live in a fast-paced society where there is a high demand of goods and services in a clean and safe environment. Consumers expect two things: great customer service and safe food products. With the increase in demand of goods and fast service, we often forget the importance of proper cleaning and sanitizing, maintaining proper storage temperatures, and verifying our suppliers. It is very important that we don’t neglect the importance of these items.

Listeria monocytogenes (LM) is a pathogen that can cause a foodborne illness called listeriosis in infected individuals (CDC, 2020). If listeriosis is developed, individuals may experience symptoms including confusion, loss of balance, stiff neck and convulsions, with about one in five cases resulting in death. Immunocompromised people, including pregnant women and elderly individuals, are especially at risk. This is a pathogen that can be found anywhere in the environment, such as moist

locations, in the soil, in animals and on high-touch surfaces, and it can even survive under refrigeration.

The danger of LM is in open and exposed readyto-eat refrigerated foods where there is no cooking or “kill” step. LM can grow on food such as, but not limited to, soft cheeses — including queso fresco — sprouts, melons, cold-cut meats, hotdogs, unpasteurized milk and smoked fish. LM is tricky because if it grows in high numbers, it can create a biofilm (a protective barrier) on uncleaned surfaces that can be difficult to clean and sanitize. One of the most recent national outbreaks of LM was linked to enoki mushrooms in March 2020, with 2 related illnesses reported in Florida and 36 overall in the U.S. (FDA, 2020). Another case of LM was associated with hard-boiled eggs in December 2019, with one related illness reported in Florida and eight overall in the U.S. (FDA, 2019).

The good news is that you can reduce the presence of LM in your establishment and protect your customers while still providing the services that they need. First, perform an environmental assessment of your establishment by paying attention to the layout and determining areas that may become easily contaminated or areas that may be hard to clean. Also, look for pitted and cracked floors, standing water and dripping condensation inside the cooler. In addition, ensure that ready-to-eat foods are not below dripping condensate or near standing water. Splashes of standing water on ready-to-eat foods can be a source of contamination. Have a plan in place to keep floors, pans, utensils and trays clean at all times. Reduce the potential of crosscontamination by separating raw food from cooked foods, color code your utensils and/or have specific food prep areas. Verify that your suppliers are following strict food safety control measures by purchasing ingredients from approved sources and maintain proper transportation and storage temperatures at all times. Finally, make sure your employees are trained in the principles of food safety and hygiene. Prevention is the best strategy to protect customers from LM. These simple practices can make a difference in protecting public health.

CDC 2020. Listeria (Listeriosis). U.S. Department of Health and Human Services. Center for Disease Control and Prevention. Accessed on 8/13/2020. Available at: https://www.cdc.gov/listeria/index.html.

FDA 2020. Outbreak investigation of Listeria monocytogenes: Enoki Mushrooms (March 2020). U.S. Department of Health and Human Services. Food and Drug Administration.

Accessed on 8/12/2020. Available at: https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-listeria-monocytogenes-enoki-mushrooms-march-2020.

FDA 2019. Outbreak Investigation of Listeria monocytogenes: Hard-boiled Eggs (December 2019). U.S. Department of Health and Human Services. Food and Drug Administration.

Accessed on 8/12/2020. Available at: https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-listeria-monocytogenes-hard-boiled-eggs-december-2019.

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FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

PHOTO BY VENTDUSUD / ISTOCK / GETTY IMAGES PLUS

by DR. NORMAN ARROYO-LLANTIN, MS. KARLA STEVANUS, MS. TRISH HANSON AND DR. MYRIAM PERDOMO-PABON

SAFETY/FOOD SAFETY

ALSCO Helps You Keep the Public and Your Employees Safe

S

afety has always been important to restaurants and lodging establishments, and with COVID-19, the importance has grown exponentially. Although the hospitality industry has suffered closures due to the ever-changing and growing impact of this virus, we’ve also seen innovation from all our partners to make up for revenue as much as they can. In recent FR&L issues, we’ve read about strategies in leveraging curbside and third-party delivery, but it is now time to consider our plans as restrictions loosen, while exercising caution against potential future waves of COVID-19.

As hospitality reopens, establishments should enforce practices that ensure the safety and confidence of their customers at every turn. In coordination with the Textile Rental Services Association, best management practices to keep the public safe by raising the standard of service and cleanliness as well as inspiring the trust of the public to return to our favorite activities include: » Hygienically clean tablecloths, place mats and napkins should be used to reduce or eliminate disease transmission by touch. Replacing tablecloths between seatings ensures a clean, safe table. These products can also identify the tables to be used for social separation. Place mats can accomplish a similar result by FRL A .org

seating guests farther apart at the same table or counter. » Hand-sanitizer dispensers should be placed throughout restaurants for guests and staff to use. » Reusable/washable face masks that meet CDC guidelines and disposable gloves should be worn by staff. Gloves should be changed out often throughout an employee’s shift. » Commercial cleaning solutions should be used on all hard surfaces throughout the day, including entryway door handles, kitchen area and bathrooms. » Hygienically cleaned, commercially laundered uniforms should be given to

staff daily. This includes chef coats and cook shirts as well as pants and aprons to wear throughout their shift. This applies to takeout and delivery staff as well as kitchen and wait staff.

Research verifies the superior cleanliness and public preference for professional laundering of work uniforms. Uniforms should not be washed at home, going forward. Instead, they should be left in a bin at the restaurant to be picked up and commercially laundered.

With a program like this, a clean uniform can be given out at the start of each employee’s shift, replacing the clothes in which they commuted to the restaurant, reducing the chances of outside contamination.

No matter how long we must battle the COVID-19 threat, Alsco stands with you in your fight to keep your business clean and thriving. We provide everything hospitality needs to help ensure a safe experience for your customers and staff. If you are not yet an Alsco customer, please reach out to us.

We want to get to know you and help you create a plan to meet your needs. Let us work together to stay on top of fighting germs!

FLORIDA RESTAUR ANT & LOD GING

27

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SAFETY/FOOD SAFETY

Zenith Talks About Safety and Health

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estaurants and hotels are facing unprecedented business challenges.

To learn more about what we can do to protect employees in the current climate, we sat down for a Q & A with Andy Tatum, Zenith Insurance Company’s Assistant Vice President of Safety & Health, Florida Region.

Hi Andy, can you give us a quick background on Zenith’s “Safety and Health” team and what services you provide to your policyholders?

Our Florida Region team is composed of 16 highly skilled professionals located throughout the state of Florida. On a big picture level, our Safety & Health team is responsible for preventing, controlling and reducing our customer’s workers’ compensation claims and costs. While many insurance companies focus on a checklist or inspection approach to reviewing hazards and safety practices, our team practices “evidence-based consulting,” which systematically identifies and targets a policyholder’s most significant cost-saving opportunities. We figure out what’s caused the business’ prior employee injuries and assist in developing controls to prevent them. We provide valuable tools and information online through our Zenith Solution Center®, where policyholders obtain industry-specific access to risk management/safety resources, training programs, compliance tools, HR best practices and more.

OK, so we understand that your Safety & Health team is responsible for helping businesses control and mitigate workplace injuries, how has the COVID-19 pandemic affected how you help your customers?

Back in mid-March, we transitioned almost all Zenith employees, including Safety & 30 FALL

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Health, to a work-from-home model. Since then, our team has continued to assist our customers’ safety and health needs. During the first four months of this pandemic, our Florida staff proactively reached out to our customers and provided more than 1,200 policyholder consultation contacts by phone, email, WebEx and other virtual methods. We continue to contact our customers to find out how they have been affected by this pandemic and what we can do to further help them keep their workplaces safe.

Currently, are all Zenith safety and health services provided virtually?

For everyone’s safety, we are providing most services using virtual tools, phone and email.

However, we recognize that some needs cannot be met without an onsite safety service. We review needs on a case-by-case basis. If we are going to visit a policyholder in person, we always reach out to them before any on-site or in-person meeting to ensure we have mutual understanding of safety procedures. Our team adheres to very strict personal protective equipment and physical distancing requirements.

We know that hospitality has been hit hard by COVID-19. How do you and your team help restaurants and hotels keep their employees safe as they re-open and get their employees back to work?

We provide a customizable COVID-19 Infection Prevention Program Evaluation template that helps a business owner assess strengths of their current practices, opportunities for improvement, then develop and implement a program specific to their workplace. We also offer educational resources, tips and reopening guidelines to help our customers develop programs and practices with up-todate infection prevention controls and techniques.

Zenith has created numerous guides and resources to help our customers overcome the unprecedented challenges of the COVID-19 pandemic. Those resources can be accessed from our page, Responding to COVID-19: The Zenith Way, at TheZenith.com.

What are some additional safety and health services that have been in demand recently?

With workers’ compensation claim litigation increasing, customers have been requesting our Workers’ Compensation Litigation Control Program Evaluation. This tool helps assess a company’s strengths and areas for improvement with proven best practices to minimize the likelihood that an employee injured on the job would seek their own legal counsel. Accompanying this assessment is the litigation risk training, which allows us to engage a policyholder’s management team in effective best practices to prevent injured employees from seeking litigation for their workplace accident.

To enhance these efforts, we offer the Safety Culture Assessment tool, which measures employee and manager perceptions of workplace safety efforts; identify strengths and opportunities for improvement.

To reduce litigation and produce better claim outcomes, we offer guidance and service to help policyholders develop and effectively use a Return to Work Program, including access to an extensive list of industry and occupation specific transitional duty tasks.

As businesses reopen and look to expand their operations, what do you suggest they focus on?

Ensuring they have the right talent in place.

We’ve seen an increased need for hiring and screening tools. One of the most indemand Zenith resources is our Human Resource library, readily available from Zenith Solution Center, to assist employers as they bring their employees back or hire new employees.

To ensure you have the right talent, it takes good candidate evaluations. One of many vendors available in our Vendor Discount Program is IntegrityFirst, which offers online behavioral integrity testing used to help identify candidates who could become problem employees before they are hired. Our policyholders are able to use this service at a discounted price.

What else should business owners focus on as it pertains to workplace safety and health?

Developing job-specific safety practices to prevent recurrence of prior workplace FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

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injuries that address the significant potential exposure and engaging their management teams in effectively implementing risk management practices throughout the workplace. Training managers, supervisors and employees on required safety practices and holding them accountable will increase workplace safety.

Most workplace injuries in the hospitality industry involve falls and strains. I encourage employers to implement a fall prevention program. Key elements include management and employee engagement, floor evaluation and care procedures, employee training, proper footwear selection and regular floor inspections.

For Zenith customers, we offer a Slip, Trip, and Fall Prevention Program and Evaluation Guide to assist. Our consultants assess the workplace’s program for strengths and opportunities for improvement. Our customers are able to take advantage of discounts on slip-resistant footwear through our Vendor Discount Program. We complete slip meter assessments by performing static and dynamic coefficient of friction analysis to help quantify the effectiveness of the floor care practices.

To reduce strains, it is imperative employers FRL A .org

fit the tasks to their employees. We use our Job Safety and Ergonomic Assessments and leverage our in-house Certified Professional Ergonomist, following our evidencedbased consulting practices, to assist. Good housekeeping, storage and equipment to reduce manual material handling go a long way to reducing these injuries.

It also comes down to managing an injury if one occurs. When an employee receives the right treatment at the right time, they are able to recover faster and return to work (either full or modified duty) quicker, producing a better outcome for injured employees and the business.

Any final workplace safety and health suggestions?

Know the resources available to you and use them. Collaborate with your safety, human resource professionals, managers, line supervisors, insurance advisers and your workers’ compensation partners. As I remind our customers, even in these challenging times, we have the talent, tools and techniques to collaborate with them to improve their safety and health controls to protect their employees and lower their insurance costs.

Zenith is the premier specialist in workers’ compensation nationally and the endorsed workers’ compensation carrier for the FRLA. We combine depth of expertise with a forward-thinking approach to achieve the highest level of service and outcomes for our clients. We’re passionate about helping our customers support their employees with safe workplaces, and if injuries occur, helping injured employees get the medical care they need and return to work. Our policyholders trust us to take care of their injured employees, fight fraud and abuse, and make the workplace safer. Our policies are available through a network of independent insurance agents located across Florida, many of whom are active members of the FRLA. Our agents work closely with us to help us solve our customers’ most challenging workers’ compensation problems.

Please visit TheZenith.com for more information, or contact a member of the FRLA Insurance Council to receive a proposal.

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Food Safety Management in a Foodservice Business During the New Era of COVID-19

by HAL KING, Ph.D. If you search the Internet via Google using the search terms “ food poisoning,” “ foodborne illness,” “ diarrhea,” “vomiting,” along with any restaurant brand name in the United States (just use the word “AND” between the words), you will see that foodborne illnesses and disease outbreaks in the foodservice industry are common. Many (including myself) consider foodborne disease outbreaks in the United States to be epidemic. During this new COVID-19 pandemic, when we all feel like we are in a ship fighting to stay afloat in this huge storm, it’s even more important to ensure consumers are protected from all public health threats. That includes foodborne diseases — which can be the final thing that “sinks the ship.”

According to the recently published data by The U.S. Centers for Disease Control and Prevention (CDC), restaurants continue to be the leading cause of foodborne disease outbreaks in the United States, causing 64% or more of outbreaks each year from 1998– 2017 (CDC 2019). How can you know if your restaurant business is at risk of causing (or has already caused) a foodborne illness in your customers? Well, one way you can tell is to look at what your key stakeholders (your customers and regulatory experts) outside of your restaurant business are saying about you (just three of the many other pre-assessment questions that should be asked): » Has your business had two or more customer complaints about the same product during the same week (many being posted on social media) that might include illness (e.g., “made me sick” or “tasted spoiled/old”), allergy (e.g., “didn’t know your product had sesame seeds in it”) or injury (e.g., “bit into the sandwich and found a piece of metal”)? » Do your health department inspection reports continue to cite critical violations (called Foodborne Illness Risk Factors),

which by the very definition directly indicate a risk — likely meaning sporadic foodborne illnesses could already be occurring? » Do your employees know they should not work in the restaurant if they are sick, and are you confident that you are properly screening and excluding sick employees, not allowing them to return to work until they are no longer sick (i.e., not scheduled to work before they are non-infectious)?

If you answered yes to any of these questions (and remember this is not a comprehensive list of the recommended full operational risk assessment questions), you are at risk of causing sporadic foodborne illnesses in your customers and/or having a foodborne disease outbreak.

The good news is that you can begin to establish the proper controls to prevent all of the risk of foodborne illnesses in your restaurant, many of which you are now using to prevent the respiratory virus COVID-19 from infecting employees and customers. That includes wellness checks, personal hygiene requirements, environmental mitigation SOP’s and engineering controls (see: King, 2020).

The most important means to actively manage food safety risk (and COVID-19 transmission) in a restaurant or any foodservice establishment is to achieve Active Managerial Control

Centers for Disease Control and Prevention (2019) Surveillance for Foodborne Disease Outbreaks, United States, 2017, Annual Report. Atlanta, Georgia: US Department of Health and Human Services, CDC. Food and Drug Administration (2017) Annex 4. Management of food safety practicesachieving active managerial control of foodborne illness risk factors. FDA Food Code.

King, H. (2016) Implementing active managerial control principles in a retail food business.

Food Safety Magazine, FEB/MAR, http://www.foodsafetymagazine.com/magazine-archive1/ februarymarch-2016/implementing-active-managerial-control-principles-in-a-retail-food-business/ 32 FALL

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(AMC) of all of these risks by developing and executing a Food Safety Management System (FSMS) deployed by managers at each shift (King, 2016, and King, 2020).

An FSMS includes: » A hazard analysis of your menu processes and operations using what the FDA calls Process HACCP. The use of Process HACCP in retail foodservice establishments is based on HACCP principles (to enable HACCP applications in non-food manufacturing environments such as restaurants), where identified biological (e.g. Salmonella or norovirus), chemical (e.g., a pesticide or allergen), and physical (e.g., a bone in a chicken nugget or piece of metal in a soup) hazards are placed under controls, with daily management by a certified manager (the FDA calls these a Certified Food Protection Manager, CFPM) to eliminate these hazards in food preparation processes, which includes receiving, storing, preparing, cooking, cooling, reheating, hot holding and servings foods (FDA 2017). » Identification of where and how the hazard will be controlled during operations (or before the ingredients or products are received by the restaurant from its suppliers) and what to do when the control is not in compliance (what corrective action is needed). » A tool to monitor these controls for the managers during each shift. I recommend digital HACCP mobile technology rather than trying to do this with a paper check list.

King, H. (2020) Food Safety Management Systems: Achieving active managerial control of foodborne illness risk factors in a retail foodservice business (Springer). https://www. amazon.com/gp/product/3030447340/ref=pe_41006280_491026320_pe_re_csr_ea_ lm?pldnSite=1 King, H. (2020) Breaking the chain of infectious disease transmission in a retail foodservice business. Food Safety Magazine, AUG/SEP, https://www.foodsafetymagazine. com/magazine-archive1/augustseptember-2020/breaking-the-chain-of-infectious-diseasetransmission-in-a-retail-foodservice-business/

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It is critical that both managers and food handlers are trained in food safety requirements via an ASNI certified program (which has a foundation from the FDA Food Code; also ensure a CFPM is at each shift) so they understand how foodborne illnesses are caused and how to control them. For example, it is critically important that a manager knows when to exclude food handlers from work if they have certain signs and symptoms of illness (and knows how to properly screen employees for them).

Food handlers themselves also need to know when not to come to work with the same.

Also important is the continuous training and evaluation of all staff to ensure each can demonstrate knowledge of all the food safety hazards associated with the menu being prepared and served (as the menu may change due to limited time offers or change in supplier ingredients, etc.). It is helpful to ensure managers are also prepared to execute emergency procedures during food safety emergencies.

An example of the processes and actions a manager would perform using a FSMS can be observed using the free mobile app EmergiProtect (see EmergiProtect.comsponsored by our friends at GOJO Inc.). This mobile app isn’t a complete FSMS necessary to apply Process HACCP to your restaurant for all the hazards in your business. However, the Emergency Operating Procedures (EOP’s) for the restaurant manager (that include how to screen and exclude employees properly for symptoms of COVID-19 and foodborne illnesses including how to use a sick log, see: EmergiProtect.com/sicklog) is a good demonstration of what is needed in a FSMS to ensure controls are established and monitored (in this example, controlling for working sick employees). The app also provides other EOP’s useful to restaurant operators due to unexpected events common to a foodservice business, including how to ensure food safety during power outages and boil water alerts (and remain open), and how to prepare for and mitigate the impact of natural disasters.

In this new era of COVID-19, the restaurant owner (and the corporate enterprise helping franchised restaurant owners) must ensure the public health not just for foodborne illnesses but also for respiratory diseases in order to remain and thrive in business. Now that we are also entering the seasons for both the norovirus (a stomach flu) and the flu (another respiratory disease) — plus we are in hurricane season, when food safety emergencies are likely — it’s paramount to ensure that each restaurant is executing an FSMS. AUTHOR INFORMATION Hal King, Ph.D. is the CEO and managing partner of Active Food Safety (ActiveFoodSafety.com), an advisory services and mobile products company whose partners have developed the new Enterprise Mastery of food safety risk for the food industry. Hal can be reached at halking@activefoodsafety.com.

Don’t Don’t Forget!

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Even though you may not be open at 100% capacity, staff training is still an important part of your risk Even though you may not be open at 100% capacity, management plan. Contact your RCS Training staff training is still an important part of your risk regional manager to schedule training updates. management plan. Contact your RCS Training  Alcohol Compliance regional manager to schedule training updates.  Food Manger Certification  Alcohol Compliance  Employee Food Handler  Food Manger Certification  Covid-19 Sanitation & Safety  Employee Food Handler  Human Trafficking Awareness  Covid-19 Sanitation & Safety  Anti-harassment  Human Trafficking Awareness  Allergen Awareness  Anti-harassment  Professional Development  Allergen Awareness  Professional Development

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Touchrate TempCheck

by LYNNETTE SWINSKI

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s businesses prepare to reopen, preventative measures must be put in place to help mitigate the spread of coronavirus. There is a need to combat the spread of the virus in a way that is not intrusive or off-putting to employees or guests. This is where Touchrate hopes to help with their TempCheck no-contact infrared temperature sensing systems.

“We are excited to help our community and country as it opens up. TempCheck creates a safe, fever-free environment while providing peace of mind for associates and guests,” noted Wayne J. Hilmer, CEO. TempCheck offers different models to suit every need. The Sentinel is a non-invasive, contactless temperature scanning system. The Sentry is an infrared temperature screening with facial recognition and email alerts of

people scanned with fever. The Guardian can scan crowds of people with face detection and display individuals’ temperature.

Businesses, such as the Gray-Robinson Law Firm, have taken note of the device and have deployed them in their offices. The device is placed in our lobbies to ensure anyone entering is not running a fever. “We find these temperature scanning tablets very helpful as we reopen our Florida offices,” says Robert Harding, partner at Gray-Robinson Law Firm.

Sotheby’s International Realty in South Florida is also using the TempCheck Device.

President and Broker Russell Post remarked, “The quick and effective temperature readings provide great comfort to our staff, agents and customers, conveying to them that they are in a safe environment. Customers now feel safe to hang out with us and do business!”

Established in 2008, Touchrate LLC is a technology company located in Orlando, Florida, designing, creating and deploying interactive technology solutions for the retail, health care and hospitality industries. If you would like to learn more about the TempCheck systems please visit TempCheck.net or email info@tempcheck.net.

Lynette Swinski is the Senior Vice-President, Operations for Touchrate.

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Hand-washing Timers Are the Easy Way to Go

by SUSIE MCKINLEY

Scrub Buddy by Kitchen Brains

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othing is more critical now during the global pandemic than correctly washing hands. This has always been the case to maintain food safety and employee hygiene, but with so few tools to fight COVID-19 right now, hand-washing is a major component of our toolkit to keep employees and guests safe.

Hand-washing for 20 seconds at a minimum is recommended by regulatory and health organizations across the nation and the globe. To be most effective, hand-washing needs the proper amount of three things: time, soap and friction. Surfactants in soap assist in removing pathogens and soil from the skin, and friction boosts their effectiveness.

So, it really comes down to timing. Why not use a hand-washing timer to re-enforce the time necessary to correctly clean hands? There are so many positive outcomes from correct and thorough hand-washing; it is time to take it seriously.

Today, hand-washing timers can be conveniently attached to a sink or other equipment.

Some of these timers are very simple, with just a couple of buttons needed to get started.

Others can serve as a reminder to wash hands and as a hand-washing timer for up to eight individuals. Another offering maintains a countdown clock for handwashing — every 30 minutes for 20 seconds at a time. That countdown continues throughout an employee’s shift, guaranteeing a great hand-washing shift.

Most of the timers that I have investigated are batteryoperated and can attach just about anywhere. For information about hand-washing timers, you can research yourself, or you can look into two brands that I’ve seen that can do everything you need to do: Scrub Buddy by Kitchen Brains or SaniTimer.

Susie McKinley is the Editor of FR&L Magazine and the Director of Research and Marketing Support for FRLA.

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Responding to COVID-19 in the Workplace Florida Department of Health • FloridaHealth.gov

Reducing the spread Effective strategies for preventing the spread of COVID-19 in the workplace include:  Physical distancing (separation of all employees, customers,

visitors by at least 6 feet).

 Promotion of frequent hand washing.  Environmental cleaning and disinfection of high-touch surfaces (i.e. door handles).  Ensuring HVAC systems are in good working order, and ventilation has been increased, where possible.

 Establishing sick leave policies that allow employees to stay

home when ill and to stay home to care for sick household members. Make sure that employees are aware of these policies.  Self-screening for symptoms before employees enter the workspace.

Scan the code to learn more.  Symptomatic individuals should consult with their health care provider regarding any potential need for COVID-19 testing.

When you have a COVID-19 positive employee in the workplace

Returning to work

Once a COVID-19 case (a person with a positive PCR or antigen laboratory result, regardless of symptoms) is identified among employees, the employer should:

Testing is not needed for individuals to return to work. Return to work is based on the following three criteria:

 Make sure that the COVID-19 positive employee is sent home and stays home in isolation.

1. At least 10 days have passed since symptoms first appeared.

 Identify all close contacts1 associated with the workplace

2. At least 24 hours have passed since last fever without the use of fever-reducing medications.

(both employees and non-employees) who had exposure to the case during the infectious period.

A case is typically considered to be infectious from 48 hours before symptoms first appeared (or date of first positive laboratory test for people without symptoms) until the time the case is sent home to get isolated.  Any contact who is symptomatic should immediately be sent home to self-isolate.  All asymptomatic close contacts are required to self-quarantine for 14 days from the last date of their exposure regardless if the contact tests negative during the quarantine period or not. Staff instructed to self-isolate or self-quarantine who cannot work remotely should be given consideration for paid sick leave.

1 A close contact is any individual within the workplace who was within 6 feet of the case for more than 15 minutes or had contact with the case’s body fluids and/or secretions, for example, being coughed or sneezed on, sharing of a drink or food utensils.

3. Symptoms (e.g., cough, shortness of breath) have improved. Because loss of taste and smell can continue for weeks or months after recovery, these symptoms should not extend isolation.

For cases of COVID-19 who were never symptomatic, they should be allowed to return to work after at least 10 days have passed since the date of their positive lab test.

Close contacts to cases of COVID-19 should be allowed to return to work after 14 days have passed from their last date of exposure to the case as long as they have remained symptom free.

Florida Health Office of Communications 08-14-20

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Top 3 COVID-19 Prevention Strategies for Businesses

by MATTHEW LOUGHRAN, KLĒN

K

eeping a physical distance of at least 6 feet between people has been the most universally recommended and effective way for slowing the spread of COVID-19, but we can’t stay away from each other forever. What we can do as the economy reopens is try to consistently apply the best known methods for reducing the spread of COVID-19, while still doing business and living life.

Currently, the Centers for Disease Control and Prevention (CDC) and the World Health Organization (WHO) agree on a number of best practices to limit the spread of the novel coronavirus when physical distancing can’t be maintained.

Our top three most effective strategies for preventing the spread of COVID-19 are:

1. Wearing a mask 2. Washing your hands 3. Sanitizing surfaces frequently Consumers want to know what measures your business is taking to keep them safe. Klēn keeps you informed about the protocols being recommended for your industry and enforced in your region, and it lets your customers know that you’re on top of taking care of their health and the health of your employees.

1. Wearing a mask SARS-CoV-2, the virus that causes COVID-19, spreads primarily through respiratory droplets that we expel when we speak, sing,

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sneeze, cough, or even breathe. Prolonged close contact is the most common way to pass the virus between people.

By putting enough space between people, the virus dies or disperses before it can latch on to a new host, which is the basic concept behind social or physical distancing. When distancing isn’t possible, masking up can go a long way towards containing COVID-19.

A cloth mask, made of tightly-woven material in multiple layers and properly fitted over both the nose and mouth, is an effective way to protect yourself and others.

How do masks work against COVID-19?

A proper mask will block the majority of respiratory droplets from passing between people. If someone coughs with a mask on, the mask will catch most of these droplets before they can enter the air. Especially in close quarters, such as restaurant dining, the physical barrier that the mask creates can significantly reduce person-to-person spread.

Face masks with valves are not recommended during the current pandemic. They only protect the wearer because unfiltered air is expelled when the user exhales. This doesn’t protect the public if the user is sick, which is especially important during COVID-19 because patients can be asymptomatic and still spread the virus.

On the effectiveness of masks Recent findings show that effective masks can slow down the spread of COVID-19.

In one case, a gentleman flying from China to Toronto later tested positive for COVID-19. He had a cough, so he wore a mask on the flight. None of the passengers seated near him later tested positive.

In another mask success story, two Minnesota hair stylists saw 140 customers

and came into contact with hundreds of others, and both later tested positive for COVID-19. They and all their customers wore masks, and none of the customers became infected.

As of Aug. 5, 34 states required masks to be worn in public when social distancing can’t be maintained, which the CDC recommends. OSHA recommends that employees and customers in restaurants, personal service establishments and other customer-facing businesses wear a face mask.

In a community or normal workplace setting, cloth masks have proven effective for mitigating the risk of spreading or contracting COVID-19. N95 respirator masks are regulated and largely intended for health care workers, someone working with chemicals, or for situations where you expect to come into close contact with a sick person.

2. Washing your hands with soap and water “Wash your hands like you’ve been chopping jalapeños and you need to change your contact lenses.” — Austin Ellington, Round Rock, Texas Washing your hands thoroughly with soap and water has proven to be extremely effective at killing viruses, including SARS-CoV-2. With at least 20 seconds of vigorous scrubbing, soap molecules break apart the virus membrane, effectively destabilizing and killing the virus.

Hand sanitizers with at least 60% alcohol also combat the SARS-CoV-2 virus, but they don’t work against bacteria (like E. coli) or certain other viruses, so soap and water is still our best option.

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3. Cleaning and sanitizing surfaces Surfaces and objects can become fomites, objects that act as intermediaries for the virus that causes COVID-19. High-touch surfaces like dining tables, doorknobs, elevator buttons and light switches, or any object a sick person coughs on, sneezes on or touches, could host virus particles for varying amounts of time.

Here’s how long the virus tends to survive on different materials: Copper – 4 hours Cardboard – 24 hours Plastic and stainless steel – 3 days Wood – 4 days Glass – 5 days

are implementing their own measures and issuing guidance on how to mitigate risks. Klēn can work with you to help your business stay on top of applicable regulations and best measures in your industry, helping you efficiently protect yourself, your staff and your guests from COVID-19.

To find out more, visit Klen.io.

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» » » » »

You are less likely to contract COVID-19 from a surface than directly from a person, but it’s still a potential path of contagion. Cleaning and sanitizing surfaces frequently can help reduce virus transmission. This important step also gives customers peace of mind, because they can personally observe your business taking steps to ensure their health and safety.

While the novel coronavirus is still circulating, different regions and industries

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by DR. JAMES WARD AND STELLA QUINTERO

A

s we begin the process of re-opening, a picture of what life is like for foodservice operations is slowly emerging. Food safety has always been stressed, and our businesses take multiple steps to ensure customer safety and security. While this has not changed, it now seems that this process will be multiplied many times over as we move forward. In addition to the requirements for employee and guest safety that have set forth or suggested at the federal and state level, a renewed focus on food preparation and service techniques must be emphasized to our staff.

Restaurants will need to find new and creative ways to serve their customers while adhering to new and more stringent food safety protocols and, in many cases, with limited seating and delivery options. There is no room for error in the current climate.

With an emerging market in takeout and delivery, many menu items that may have not existed or did not seem feasible for takeout (cooking temperature, transferability) are now being offered in order for businesses to remain in operation. These processes may be new to many owners, and it is critical that proper safety and sanitation protocols are in place. With these new opportunities, the way that we conduct business has been altered.

Social distancing in the kitchen at the salad station (as an example) may result in a total redesign or, at the very least, changes in our training procedures. Cross-training is more critical than ever before (Dworski, 2020).

As areas slowly lift restrictions on seating, service, hours of operation and other factors, businesses will be dealing with a new way of serving the guests. Many of the new expectations are highly visible and relate directly to the pandemic (socially distanced seating, face coverings for staff and guests,

etc.), but it is the attention to food safety and security that, even before this devastating situation, was something that guests took for granted. These days, when guests are deciding on what restaurant to go to, they are taking many new factors into consideration, such as the layout of the restaurant space, availability of outside seating area, how carefully is the restaurant following safety protocols, etc.

That brings about a new important task for restaurant owners and operators that can represent a great opportunity by widening the channel of communication and highlighting what sets you apart from other restaurants.

What additional steps can restaurant owners and operators take to give guests the sense of safety they so desperately need right now? A few basic ideas are these:

» Use every channel of communication with guests to tell them what you are doing to keep them safe. That means a clear message on the website and all social media channels about all the steps being taken to keep everyone safe, keeping in mind that pictures speak louder than words. Make sure to repeat this message often and modify it as needed based on feedback. » Share with guests the safety trainings completed by the restaurant staff and the ongoing effort to enforce safety measures. » Take part in programs such as FRLA Seal of Commitment, and share with your guests and general audience what it means and why it is important.

Focusing on renewing our efforts to ensure food safety and the new procedures that are recommended (and in some cases, mandated) ensures that we are still delivering on our promise to the guest.

Cobe, P. (2020, July/August). Tackling Takeout And Delivery. Foodservice Director, 33.

Dworski, B. (2020, May 6th). Forecasting the Foodservice Industry After COVID-19. Retrieved from CSP: https://www.cspdailynews.com/foodservice/forecasting-foodservice-industry-after-covid-19 United States Food and Drug Administration. (2020). Best Practices for Re-Opening Retail Food Establishments During the COVID-19 Pandemic: : Food Safety Checklist. Retrieved from fda.gov: https://www.fda.gov/food/food-safety-during-emergencies/best-practices-re-opening-retail-food-establishments-during-covid-19-pandemic 40 FALL

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FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

PHOTO BY VENTDUSUD / ISTOCK / GETTY IMAGES PLUS

Food Safety: Beyond Due Diligence

XXXX XXXX

FLORIDA ATLANTIC UNIVERSITY

HOSPITALITY and TOURISM MANAGEMENT

Teaching the BUSINESS of Hospitality and Tourism Degrees and Certificates offered face-to-face OR fully online “Mix and Match” educational formats for YOUR schedule

Offering the industry’s preferred BBA degree in hospitality and tourism management Ranked among the best 30 national programs by The Best Schools* One of the highest values and lowest costs in the country

All faculty members have extensive industry backgrounds Multiple CERTIFICATES also available:

Club Management, Casino Management, Hospitality and

Tourism Management, and/or Meetings and Events Management

The FAU College of Business is proud to be an accredited member of AACSB (The Association to Advance Collegiate Schools of Business) International, the premier accreditation agency for Schools of Business worldwide.

www.fau.edu/hospitality FRL A .org

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B U S I N E S S M AT T E R S | H E A R T L A N D

Payments Without Pesky Limits

M

inimalism, a movement to rid life of excess in favor of what’s important, is growing in popularity. It’s only natural the trend would extend to business. And it turns out, there’s freedom in simplicity. Now, all you need to run your business is:

1. Your phone 2. Heartland Mobile Pay 3. Your next destination Don’t be fooled, this lightweight card reader is a heavy hitter when it comes to features. Whether your customers tap, dip or swipe, Mobile Pay does it all — and gets you access to your money within 24 hours.

The only limitation is the bounds of your entrepreneurial spirit.

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The ideal customer experience, anywhere

Ruggedly designed to work in any environment, Mobile Pay is ready to collect payments wherever business takes you. Process transactions at lightning speed, or generate invoices for later payment. Customers get the efficient experience they expect, and you get the security of EMV electronic chip card technology authenticating each card as genuine.

Never miss a sale

Go boldly back to business after downloading the Mobile Pay app and connecting the Heartland card reader to your phone or tablet. With Mobile Pay’s reliability, worrying about technical glitches and lost sales are a thing of the past. Rest

even easier knowing Mobile Pay encrypts card data as soon as it enters the card reader, and card data is never stored on your mobile device.

Customer trends revealed Data helps you run a better business.

Mobile Pay provides a companion merchant web portal, accessible 24/365 from any internet-enabled device. Simply view real-time sales, transaction details and inventory. Export reports to share with partners when you need to re-stock or reevaluate.

Get all the functionality of a traditional payment terminal with the counterspace of a phone. Mobile Pay is the flexible solution for your evolving business.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

B U S I N E S S M AT T E R S | I N F I N I T E E N E R G Y

A Few Things to Know About Natural Gas Safety

PHOTO BY VENTDUSUD / ISTOCK / GETTY IMAGES PLUS

A

t Infinite Energy, we know there are lots of advantages to using natural gas for your home and business. It’s the safest and cleanest-burning fuel. It’s more reliable than electricity, which often goes out during storms.

It’s also cheaper than other fossil fuels, and it’s plentiful — experts estimate there’s still more than 2,800 trillion cubic feet in the U.S. Still, with all of these advantages, there are a few things to consider when we talk about natural gas safety.

In Florida, you have the right to choose your natural gas supplier. That could be your area’s utility company or an independent supplier — we’ll get into more of the advantages of outside suppliers in a second. But it’s important to remember that no matter who supplies your gas, it’s your area’s utility that maintains gas lines.

Natural gas leaks are a rare occurrence, and utility companies do a great job of maintaining lines and keeping them safe, so they’re the ones you contact should a leak develop.

Natural gas can be explosive, and when it’s collects in a confined space, it can lead to asphyxiation as it displaces air. In its natural state, it has no color, smell or taste, and that makes it hard to detect. So in the interest of safety, gas distributors began adding an odorant called mercaptan in the 1930s. It smells like rotten eggs, and the human nose can smell doses of it as low as 10 parts per million, making it quite effective for leak detection.

This smell is often the first clue there’s a leak, though you might also hear the whistling of escaping gas or see dust blowing near a leaky line. Also, in the early stages of a gas leak, people sometimes hear ringing in their ears, experience euphoria or have sudden and unexplained changes in behavior. If you notice any of this, take heed.

Get yourself and others out of the area, and don’t risk doing anything that could cause a spark while still in the vicinity of the leak. This includes turning appliances or lights on and off or even using a cell phone. When everyone is clear, call your utility company or even 911 to report the suspected leak.

FRL A .org

As we mentioned earlier, your utility company is responsible for addressing these issues, even if you’re getting your natural gas from another provider, something many Florida businesses take part in. In the Sunshine State, many have the option to choose their own suppliers. Rates and service are often better, due to the competitive nature of several companies wanting your business. And they often offer options utilities can’t, such as plans customized to how a business uses natural gas. All these options can also contribute to your safety — your financial safety.

From all of us here at Infinite Energy, we hope this helps keep you prepared. Natural gas leaks are rare, but we want you to be safe in the event of the unexpected.

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XX D I SXTXA N XX C XE XL E A R N I N G D U R I N G T H E P A N D E M I C

From Classroom to Computer The Rise of E-learning in a Pandemic World

T

his year has presented us with some challenges. The coronavirus has affected our lives in so many different ways. Businesses have been forced to close their doors, and many are finding it hard to return. No industry has been more hard-hit than the hospitality industry. We have been forced to change the way we do business, specifically in how we train our staff. Training staff on new procedures, products or policy is becoming more challenging as we work with reduced staff and practice social distancing guidelines. Many companies are turning to distance learning or e-learning as a way to keep the staffed trained and up-to-date with the latest information.

Research has shown that, on average, students retain 25–30% more material when learning online compared to only 8–10% in a classroom. And the training material is always available through mobile devices.

Now more than ever, I am being contacted

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to convert instructor-lead classroom training into engaging online e-learning courses.

There are many good training partners with great online training to offer, such as the Food Handler and Alcohol Awareness classes on FRLA’s website and others.

In the past, e-learning was cost prohibitive and mostly used by large corporations due to the high cost of development, housing and tracking. However, learning management systems (LMS’s) are becoming more costeffective and affordable for small business owners. Systems such as Cornerstone and Schoox offer LMS solutions for every budget.

There are many advantages of e-learning, including: cost effectiveness, flexibility, better participation and individual retention, and having constant training throughout your organization.

E-learning is available in many different forms — from a simple PDF document to an elaborate and dynamic HTML5 SCORM program and everything in between. If you

are getting into the world of e-learning, there are a number of criteria you’ll want to meet.

First, the role of the instructor is key; the instructor is necessary in providing feedback to students. Second, you will need a well-organized LMS that should be easily navigable to both students and instructors.

And finally, your content must be formatted in a way that is easily accessible to students.

As we find ourselves operating in a fastpaced, technology-oriented world, we must adopt new technology and new ways to integrate it in support of education.

E-learning is leading the way and redefining how we learn on the job.

For more information, or if you have any questions regarding e-learning, feel free to drop me a line at artepmedia@att.net.

Graham Cohen has built several of FRLA’s online training programs, including the food handler and the human trafficking programs.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

PHOTO BY VENTDUSUD / ISTOCK / GETTY IMAGES PLUS

by GRAHAM COHEN

XXXX XXXX

HUMAN TRAFFICKING FRLA’s course will help you and your staff: • Recognize the signs of human trafficking • Learn best practices to protect victims and businesses • Promote anti-trafficking awareness

Order online at StopHumanTraffickingFL.com | Call today 888-524-2118

regulatory compliance administrative complaints emergency suspensions Tony Glover is an attorney and former division director at the Department of Business and Professional Regulation.

gloverlaw.net or 850.895.1228 Available by appointment in Tallahassee and Jacksonville

FRL A .org

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A LA CARTE

50 Great Ideas* Restaurant Business Magazine by RB Editors

W

hen the coronavirus took over the U.S. in mid-March, it was like nothing restaurants had ever experienced. Closed dining rooms and stayat-home orders presented major problems — and restaurants immediately sprang into action with solutions. Here are 50 examples of the industry’s ingenuity in the face of disaster. To read the full story view it here.

RestaurantBusinessOnline.com/50-great-ideas

*Originally printed in Restaurant Business Magazine on August 11, 2020

•

Cooking Hotline

•

Virtual Wine and Cheese Tasting

Virtual SushiRolling Class

•

Meal Delivery Help Line

•

Barbecue Vending Machine

•

•

Pickup for Healthcare Workers

Meals with a Soundtrack

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Dinner and a Show

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Opening Up the Pantry

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Organic Play Dough

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Funding Formula

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Maximizing Search Terms

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Belated Mother’s Day Deal

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Indoor Picnic Supplies

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No Window, No Problem

Everyone Is a Ghost Kitchen

•

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Chicken and Chill

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Creative Cocktail Kits

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Virtual Birthday Parties

•

•

Digital Pitch to Potential Partners

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Virtual Prom

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Neighborhood Taco Night

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Drinking Game To-Go

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Cooking for Supermarkets

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Bingo Night

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PPP for Self-Delivery

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Pickup and a Pick-Me-Up

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Date Night Faceoff

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Donations from The Heart

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Flash-Mob Dinners

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Make-Your-Own Signature Dish

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Elderly Relief Plan

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Saving Menus

DIY Doughnut Decorating

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Brands in the Background

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Restaurant Bonds

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DQ Camp-In

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Whose Mom Knows Best?

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Instagram Cooking Demo

•

•

Fine Dining Pivots to Take-Out

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Food for a Healthier Lifestyle

Singing Food Deliveries

•

•

From Spirits to Sanitizer

Would You Like Dice with That?

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Immersive At-Home Dining

Bringing the Party Home

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Chicken for Cheap

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Chains Swap Meals

•

Proof of Wellness

•

Cookie Baking Kits

Reduce the number of sick days at your workplace with

EMPLOYEE FLU SHOT CLINICS Convenient on-site flu shot clinics protect the health of your employees and your company's productivity

The CDC recommends that all employers, "take action to keep your workplace healthy this flu season.

Consider offering on-site flu vaccinations covered by health insurance at your business locations."

For More Information: Greg O'Keeffe gwokeeffe@gmail.com 727-580-6565 Member of Florida Restaurant & Lodging Association

WWW.WELLHEALTHWORKS.COM 46 FALL

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FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

AX X LA X XC X AX RX TX E

CARL’S WINE VAULT

Southwest Florida’s Premier Wine Vault and Storage Facility who have decades of experience in the Industry. Our goal is to treat every bottle with exceptional care and provide every client with exceptional service!

Here is what we offer: • Wine Cellar Professional Management • Restaurant Wine Storage • Concierge-Level Service • Pickup and Delivery • Inventory Management • Wine Auction House Storage • Current Market Valuations • Wine Acquisition and Divestment Consultation Are you a restaurant owner looking to store and protect a large collection of wine? Do you have a growing private collection that needs special attention?

Are you interested in storing your wines temporarily before an auction?

Our state-of-the-art facility makes it easy for you to store, track and transport your collection. Newly opened in October 2020, visit our website to learn more. CarlsWineVault.com.

Florida Opens Back Up!

G

overnor Ron DeSantis opened Florida’s restaurants with Executive Order (EO) 20-244 in late September as part of Florida’s move to Phase 3 Re-opening. This EO mandates that local government, via a COVID-19 local emergency order may not limit any restaurant with a food establishment license to less than 50% of their indoor capacity. Also, if a restaurant is limited to less than one hundred percent (100%) of its indoor capacity, such COVID-19 emergency order must on its face satisfy the following: • Quantify the economic impact of each limitation or requirement on those restaurants; and • Explain why each limitation or requirement is necessary for public health.

The EO also mandates that no COVID-19 emergency ordinance may prevent an individual from working or from operating a business.

FRL A .org

Florida Driver License Updated

S

ince the Florida Department of Highway Safety and Motor Vehicles deployed the all-new and more secure driver’s license and identification card in 2017, they have continued to work with law enforcement partners and other stakeholders to ensure Florida credentials are as secure as possible and to deploy enhancements to the new credentials when necessary. The Florida Department of Highway Safety and Motor Vehicles (FLHSMV) has recently developed additional enhancements to Florida’s driver’s licenses and ID cards, including redundant sexual predator and sexual offender designations as well as more ultraviolet (UV) features that will increase security and reduce the risk of fraud.

Individuals are not required to replace their current driver license or ID card, unless their current credential has reached its expiration or a required change is needed, such as a name or address change. Though previous driver’s licenses and identification cards will still be in use alongside the new credential until they are replaced or phased out, please note that all credentials issued after August 2020 have the new security features.

Union Square Hospitality Group Ends No Tipping Program

D

anny Meyer, Founder & CEO of Union Square Hospitality Group announced recently that the Group’s “Hospitality Included” program has been suspended.

They have decided to go back to a tipping policy, similar to what is seen throughout the Industry nationwide. According to Restaurant Hospitality, the Group abandoned the controversial policy due to complications and uncertainty arising from the global pandemic.

PHOTO BY VENTDUSUD / ISTOCK / GETTY IMAGES PLUS

C

arl’s Wine Vault is a premier wine storage facility located in Naples, Florida. As the industry leader in Southwest Florida’s wine storage solutions, we offer a climatecontrolled facility, flexible locker storage sizes and concierge-level services. Gain peace of mind knowing your prized collection is in professional hands.

Improper storage can result in considerable damage to your wines and spoil sizable investments for you and your business. That’s why wine collectors, restaurants, and commercial clients trust Carl’s Wine Vault to protect their valuable collections. We take security very seriously. Our multiple redundancy systems keep your wines secure and climate-controlled in all power outage situations. Designed and constructed to withstand Category Five hurricanes, Carl’s understands the time, effort, and money you’ve invested in your collection, and we take every precaution to protect that investment.

Our passion is wine. We’re a team of seasoned wine experts and enthusiasts

Visit FLHSMV.gov/newDL for information on the additional security features and designations being added to the Florida driver’s license and identification card. FLHSMV also has available an updated guide that can be downloaded at FLHSMV.gov/newDL, detailing the security features. If you have any questions about the new credential, please contact our team at NewDL@flhsmv.gov.

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P U S H O P E R AT I O N S

PHOTO BY VENTDUSUD / ISTOCK / GETTY IMAGES PLUS

5 Restaurant Strategies to Survive Thrive

by RONAN CARNEY, ACCOUNT EXECUTIVE, PUSH OPERATIONS

I

n a constantly changing and challenging environment, only the fittest survive.

Only the best thrive. The need for strategic allocation of scarce resources has never been more important. Deploying these five strategies can set you up for success.

1. Run Lean What can you do to cut your cost base and increase cash flow?

Restaurants that have a lean fixed cost base and prioritize cashflow not only have a higher survival rate, but also often have surplus to seize new opportunities.

2. Safety First During the pandemic, ensuring the safety of your employees and customers is paramount, both from a psychological and physical standpoint. For example, installing an integrated temperature reader saves time by automating the process — ensuring a healthy workforce and allowing your business to stay open and afloat.

3. Protect the Base What can you do to empathize with and serve your

customers? Finding ways to reward loyalty — adding additional value, surprising them with a personalized touch — goes a long way in nurturing and growing a loyal customer base.

4. Leverage Technology What’s most required during this time is leadership. Freeing up the leadership team to be able to test new strategies, listen to customer needs and explore new offerings is critical to leading in this environment. Tools such as employee scheduling, centralized communications, automating tasks and real-time reporting free up management from time-consuming administrative tasks; that allows them to take on essential roles of leadership and customer engagement.

5. Iterate Offerings Innovation is no longer optional but essential to leading growth. Adopting an agile approach of quick iterative cycles — made up of creating, testing, deploying and

ABOUT PUSH OPERATIONS Push Operations is cloud-based employee labor management software that integrates your HR, payroll, time tracking and scheduling tasks into one easy-to-use platform. For more information visit PushOperations.com.

analyzing new solutions and offerings — ensures you can adapt quickly to the changing environment, your customers’ needs and new policies.

Adopting these strategies positions your restaurant for success, empowering your team to be agile and maximize opportunities.

In Passing

Dave Jarrett Florida’s hospitality industry has lost a giant with the passing of Dave Jarrett, who was involved with the Florida Hospitality industry for more than 40 years.

Dave was a member of the Florida Restaurant & Lodging Association for more than 30 years, was Chairman of the Board for the Association in 1997 and served on FRLA’s Board of Directors since 1991. In 2019, he was honored by FRLA as our Special Honoree.

We are so very grateful for Dave’s service in spearheading the effort that started FRLA’s Educational Foundation’s ProStart Program. The program is now the largest in the nation with 220 high schools and more than 23,000 students.

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Dave was a food and beverage executive at Walt Disney World for more than 23 years.

While he held many positions with Disney, one of his key roles was as the Office Administrator for the parks’ Food and Beverage division, and he chaired the committee that managed Disney’s Catering and Convention division. He retired in 2000 to open his own restaurant and catering company in Orlando.

In addition, Dave was on the board of the Camaraderie Foundation, a member of the National Biodiesel Board and served on numerous other state and national boards along with several college hospitality boards in the Central Florida area. He was married and had three children.

GODSPEED, DAVE.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

F R L A E D U C AT I O N A L F O U N D AT I O N

ProStart and HTMP Programs

T

he 2020 school year started off like no other. Most counties have a combination of virtual and in-person students, while some counties are currently virtual only. That does not mean the education stops, it simply means our ProStart and HTMP instructors must be creative.

The Florida Restaurant & Lodging Association Educational Foundation (FRLAEF) works with high school culinary programs using the ProStart curriculum, which was developed by the National Restaurant Association Educational Foundation (NRAEF). ProStart is a nationwide, twoyear program for high school students that develops the best and brightest talent into tomorrow’s restaurant and foodservice 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. ProStart students come to an employer ready to make an immediate impact, and they are trained in industry-specific and transferable skills that bring value to the employer. Today, 97% of Florida’s ProStart programs are using the ServSafe program to train students on food safety. There are over 35,000 students enrolled in 237 Florida ProStart programs.

The FRLAEF also supports the Hospitality & Tourism Management Program (HTMP).

HTMP was developed by the American Hotel & Lodging Association Educational Institute (EI). HTMP introduces high school students to the hospitality and tourism industry on a global scale, with a large focus on diversity. It teaches employability skills along with job-specific technical skills for careers in this industry.

HTMP was developed with input from hospitality industry experts to ensure the curriculum aligns with the industry’s needs. There are over 2,600 students enrolled in 30 Florida HTMP programs.

While ProStart and HTMP students are learning about the industry in their high school classrooms, they also need the opportunity to learn from those in the industry.

The current world of virtual education does provide the opportunity for unique exposures to the industry.

Restaurateurs and hoteliers can now Zoom with a class or provide a video walkthrough of your facility — as opposed to an in-person field trip. If you are interested in providing virtual industry experiences, please contact the FRLAEF at

UNIVERSAL SPONSOR

GLOBAL SPONSORS

laura@frla.org.

FRL A .org

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CITY

Oct

Nov

Dec

E D U C AT I O N A N D T R A I N I N G

LOCATION

ALTAMONTE SPRINGS

14

12

16

Hampton Inn

BOCA RATON

22

19

10

Hilton Garden Inn

DAYTONA BEACH

14

18

16

The Shores Resort & Spa

FORT LAUDERDALE

7

18

9

Hyatt Place

FORT MYERS

1

5

3

Hilton Garden Inn

FORT PIERCE

8

12

10

FORT WALTON

6

3

8

Wyndham Garden

GAINESVILLE

22

19

10

Best Western Gateway Grand

JACKSONVILLE

6

10

8

Lexington Jacksonville Riverwalk

JACKSONVILLE BEACH

15

19

17

Four Points by Sheraton

KEY WEST

n/a

4

n/a

DoubleTree Grand Key Resort

KISSIMMEE

13

19

n/a

Holiday Inn

LAKELAND

19

16

n/a

Courtyard by Marriott

MELBOURNE

6

3

1

Holiday Inn Hotel & Conference Center

MIAMI ENGLISH

22

17

17

Homewood Suites by Hilton Miami

MIAMI SPANISH

6

5

1

Homewood Suites by Hilton Miami

NAPLES

13

12

10

DoubleTree Suites

OCALA

8

5

3

Homewood Suites Ocala Heathbrooke

ORLANDO

6

10

8

Embassy Suites

PANAMA CITY

22

12

10

Gulf Coast State College

PENSACOLA

20

24

15

Hampton Inn Pensacola Airport

PORT RICHEY

6

9

9

Homewood Suites

SARASOTA

1

10

2

EVEN Hotel

ST AUGUSTINE

28

18

9

Holiday Inn Express & Suites

ST PETERSBURG

5

10

7

Holiday Inn Express

TALLAHASSEE

15

19

17

Lively Technical Center

TAMPA

5

9

7

Holiday Inn Tampa Westshore

WEST PALM BEACH

5

9

7

Holiday Inn West Palm Beach Airport

UF Research & Education Center

Food Manager Training & Testing Schedule To register, call toll-free (866) 372-SAFE (7233) or visit safestaff.org.

DEADLINE FOR REGISTRATION: Register for training at least three business days prior to exam date or 10 business days prior for Test With Confidence Packages.

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

Get ServSafe® Results Immediately ServSafe® offers eCertificates!

All ServSafe Food Protection Managers Exam results include ServSafe® eCertificates. No need to wait for certificates in the mail.

Log in and download your certificate as soon as your exam is graded! You can even share it electronically with your company via an email share link.

Find out more: ServSafe.com.

* Dates are tentative

safestaff.org 50 FALL

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FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

A LA CARTE

REGIONAL DIRECTOR REGIONAL DIRECTOR & CHAPTERMAP MAP & CHAPTER

GULF ISLAND COAST

ROZETA MAHBOUBI

954.270.5814 | rmahboubi@frla.org

KERI BURNS

407.256.7660 | kburns@frla.org

LEE

GULF ISLAND COAST COLLIER LEE

FLORIDA INNS Statewide Chapter

ROZETA MAHBOUBI

954.270.5814 | rmahboubi@frla.org

FLORIDA INNS Statewide Chapter

COLLIER

KERI BURNS

407.256.7660 | kburns@frla.org

F R L A. O R G / M E M B E R S H I P

FR L A . O RG / MEMB E RS HI P