Florida Restaurant & Lodging Magazine Spring 2020

FLORIDA'S HOSPITALITY INDUSTRY RESPONDS TO COVID-19 BEST PRACTICES, RECOVERY, NEW RISKS FOR THE FUTURE

2020 Legislative Recap

SPRING 2020 | FRLA.ORG

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2 0 2 0 L E G I S L AT I V E S E S S I O N S U C C E S S

THANK YOU TO OUR

CHAPTER PRESIDENTS SPECIAL SECTION LODGING

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FLORIDA RESTAUR ANT & LOD GING

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LEADERSHIP REPORT

Letter from the CEO The 2020 Legislative Session came to a close amidst last-minute budget negotiations and changes related to the growing impact of COVID-19 in Florida and across the nation.

We do not yet know what additional budget impacts might occur because of COVID-19, but we are sharing important industry updates on our website at FRLA.org. I want to highlight a couple of our major hospitality industry issues and how they fared this year.

A big win for our industry in session this year was the reauthorization and funding for VISIT FLORIDA, the critical marketing agency that promotes our great state and attracts millions of visitors each year. VISIT FLORIDA will be reauthorized for three years, with one-year funding in the amount of $50 million. We will need these marketing experts now more than ever as we live through and recover from the COVID-19 emergency event.

Another huge success for our industry was the passage of the tax package without the expansion of approved uses for Tourist Development Tax (TDT). The expansion

would have permitted TDT revenue usage on water quality improvement projects, and it also would have restructured how TDT revenues in Miami-Dade County were allocated. For more details on how Florida’s hospitality industry fared this session, including updates on vacation rentals, conditions of employment, and E-Verify, please see page 16.

As this issue of our magazine goes to print, there are many unknowns related to COVID-19 and what its lasting effects will be on our industry, but we do know in the few short weeks since this emergency began in the U.S., we have seen tremendous hits to both lodging and restaurants. We continue our efforts to fight for our hospitality industry during this unprecedented time to ensure the livelihood and health of our employees, residents and visitors.

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

Letter from the Chairman of the Board As I continue my role as chairman in 2020, I want to start by congratulating and thanking all of our chapter presidents for stepping up to these important roles. It seems like only yesterday that our regional director, Lynne Hernandez, gave me that nudge to get involved.

There are many demands on our time each and every day, and adding on being a board member seems like a lot. It is truly a rewarding experience in that your input and involvement is important to our entire association. You will get to see what how your membership benefits your company and how the political environment can affect your future business. On top of all of that, you will get to know and enjoy the camaraderie of hospitality professionals.

Just around the corner is our not-so-favorite time of year, and I will try to avoid using the

4 SPRING

2020

“H word” and just call it our storm season.

I cannot emphasize enough how important it is to have a plan and get ready early. Take advantage of the information and resources that our association provides. This is just another benefit of being a member.

My message may sound the same, and I will keep on repeating it. Don’t just be a spectator or an armchair quarterback. Get involved and be a team player on the field.

Sincerely,

Sheldon Suga Sheldon Suga 2019 Chairman of the Board

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

contents S P R I N G 2 0 2 0 | F R L A .O R G

DEPARTMENTS

18

4 12 18 21 28 30 32 34 36

Leadership Reports Letters from the CEO and Chairman

37 38

Hotel Technology Five Technologies Hoteliers Should Consider Adopting in 2020

Minimum Wage FRLA and Business Coalition Work Together to Defeat Amendment 2 Tourism Day Florida Tourism Day Convenes in Tallahassee Fiberbuilt Tips From an Old Professional P artnerships FRLA’s Lodging Partners A AHOA Cecil Staton

S hared Accomodation Services The Security Conundrum

S ustainability Sustainability & Green Initiatives at the Universal Orlando Resort Hotels B uyers Edge Program FRLA’s New Partnerships To Save You Money With Manufacturer Rebates!

Human Trafficking Awareness Super Bowl LIV Human Trafficking Awareness Training

40 B usiness Matters Reduce the Mess to Lessen Your Stress 44 Hospitality Happenings Catch Up On The Latest Events 46 Hospitality Workforce How Exposure Control Plan Can Help Counter Risks of Blood-Borne Pathogens

47 48

27

Top Trends Spice Up Your Menus Educational Foundation State Competitions: ProStart and HTMP

SPECIAL FEATURES 17 C OVID-19

Best Practices for Curbside, Delivery and Upping Sales to Help You Survive in the COVID-19 Environment

16 2 020 Legislative Report 24

Legislative Update and Scorecard

Leadership Get To Know Our Chapter Presidents

27

F RLA’s Special Lodging Section A Look At Issues Facing The State’s Lodging Establishments, Including Five Technologies Every Hotelier Needs, A Recap Of Human Trafficking Training Prior To Super Bowl, And Info About A Lodging Manufacturers’ Rebate Program.

42

A La Carte Industry Information You Need To Know

44 FRL A .org

FLORIDA RESTAUR ANT & LOD GING

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2019 CHAIRMAN OF THE BOARD

Sheldon Suga

Hawks Cay Resort, Hawks Cay

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2019 VICE CHAIRMAN

Jim Shirley

Great Southern Café, Santa Rosa Beach 2019–20 SECRETARY TREASURER

Olivia Hoblit

Innisfree Hotels, North Florida 2019–20 RESTAURANT DIRECTOR

John Horne

Anna Maria Oyster Bar, Bradenton 2020–21 RESTAURANT DIRECTOR

Carlos Gazitua

Sergio’s Restaurants, Miami 2019 IMMEDIATE PAST CHAIRMAN

Lino Maldonado

Resort Quest, Northwest Florida MANAGING EDITOR

Susie R. McKinley Email: Editor@frla.org

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MAGAZINE Florida Restaurant & Lodging Magazine is the official publication of the Florida Restaurant & Lodging Association, Inc. (FRLA). FRLA reserves the right to accept, modify or reject any and all content submitted for publication, whether paid or otherwise, solely at its discretion. Unless otherwise expressly indicated, FRLA does not endorse or warrant any products or services contained herein. In addition, unless otherwise expressly noted, the opinions expressed herein are those of the authors and not necessarily those of FRLA, its directors, officers, members or staff. Content submissions may be made to the Publisher’s Office by regular mail or by email. Please note that submitted materials will not be returned.

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Interested in advertising? Contact Susie McKinley at editor@frla.org Ad rates and submission guidelines at www.FRLA.org Florida Restaurant & Lodging Magazine (USPS 002-629; ISSN 1044-03640) is published quarterly.

FRLA members receive this publication as part of their membership dues. Non-members receive it as a marketing and promotion effort to inform the Florida foodservice and lodging industry of efforts made on its behalf by FRLA. Printing and mailing services: Publisher’s Press, Inc., Lebanon Junction, KY.

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Address changes may be sent to: FRLA, 230 South Adams St., Tallahassee, FL 32301 or via email to susana@frla.org. Send subscription address changes to susana@frla.org.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

COVID-19

Best Practices for Curbside, Delivery and Upping Sales to Help You Survive in the COVID-19 Environment Compiled by SUSIE MCKINLEY

I

n order to #FlattenTheCurve and protect citizens and guests from the highly contagious and deadly COVID-19, Florida Gov. Ron DeSantis has closed down dining rooms in restaurants across the state to minimize exposure. Today, in order to survive and feed customers, restaurants have moved to curbside pickup, delivery and drive-thru for food service. The FRLA team has attended several webinars and read many articles recently about enhancing your curbside, delivery and drive-thru presence. The following is a compilation of what we’ve learned.

There are two ways to approach delivery: do it yourself in-house or work with a delivery partner. If you choose to do it yourself, be certain to work with your insurance provider to ensure that coverage is adequate. If you decide to deliver in-house, there is the added bonus of potentially keeping extra folks on staff to assist.

Many delivery programs are now offering custom delivery — the customer pays in advance and advises the delivery person where to drop the food. This can provide some measure of comfort to the customer when not having to interact with a delivery person.

Alex Canter from Ordermark, an online ordering management solution, recommends to restaurants to “omnichannel” with delivery services if using a third-party delivery option to cover all of your bases. If you aren’t listed with a delivery company, customers loyal to that delivery company won’t find you.

Online ordering is a must in this environment. Be certain that your restaurant has the capability and an effective system to follow up with online orders.

Delivery and curbside pickup can be made easy. Establish a protocol for staff taking orders that includes basic information, such as address, contact number, where to actually deliver food once on-site, food and drink order, and if utensils/napkins will be needed. Also ask the customer if they would like a gift

card as well. Customize the protocol as needed for your restaurant and be sure to thank the customer for the order. We’ve heard that a short note included with the order expressing gratitude for the order is welcome and easy. Insert a menu flyer with the order to encourage next time ordering.

Be certain the food is maintained at the correct temperature: if hot food, keep it hot and if cold food, keep it cold. Use travel bags that allow for heat and cold retention. Advise employees to keep their “social distance” when delivering food to make sure the customer and the driver are comfortable. Process the payment information in advance to resolve any payment issues onsite. Make it as simple and easy as possible for the customer.

Curbside is something that is very popular, but it has not been utilized as much as other food services. Many of the practices noted above can be used in this approach. In addition, when taking the order for curbside, require employees to ask the customer where they would like the food placed into the vehicle upon arrival.

Some folks may want it dropped in the trunk of the car. Others may want it in the front or back seat. It’s important to give the customer a choice, so that if they don’t want any physical interaction with the restaurant, they don’t have to engage in that manner.

Again, it is important whenever possible, to process payment in advance in order to minimize exposure.

Susie McKinley is Editor of FR&L Magazine and a former Director of the Division of Hotels and Restaurants. Susie sat in on several webinars recently and has compiled information learned in webinars in this article.

FRL A .org

1. Menu

Think about narrowing your menu to the most popular dishes and what travels the best. Other things to think about: what menu items use less staff and equipment to prepare? Offer a daily special if you can.

This gives some variety and interest to your menu and gives the operator a chance to use what is readily available.

2. Large Format Food Items

With so many people at home with family, consider preparing some menu items in a larger format than what you’ve done in the past. Food items serving larger crowds may be enjoyed by a group or as leftovers.

3. Frozen Food

Frozen food is another way to serve your customers. Offer food items that hold up well to freezing as an option.

4. Gift cards

Perhaps offer a gift card with a minimum threshold level and give extra credit on top for redemption in the future.

5. Specials

Show your appreciation to health care professionals or first responders by giving them a discount on a specialized menu item or on the whole order. You will receive some goodwill from this effort and help those who are helping us.

6. Apps

Can be very useful in ordering and in prepayment. Encourage use whenever possible.

7. Marketing

Customers are looking for deals, options and offerings now more than ever. Be sure that your restaurant is visible in an online search. If possible, improve your SEO if needed. Frequently engage socially to let followers know what is going on. A daily email to your loyal customers might be something they are looking for.

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COVID-19

FRLA PARTNERS CAN HELP WITH COVID 19 RESPONSE

F

lorida’s hospitality industry is facing an extraordinary set of challenges as a result of the outbreak of the COVID-19 virus. This pandemic is unprecedented, and we are struggling to face the current situation and assess how we will survive and recover. With so much unknown about the virus, it is difficult to define best practices beyond the obvious — wash your hands, stay home if you are sick, conduct routine environmental cleaning periodically throughout the day, and comply with recommended social distancing guidelines.

We want to share some excellent resources that you might find extremely helpful today and in the coming days. These are products and services that we partner with and believe can help you during and after this difficult time. Several of them can put money in your pocket. We are always willing to discuss these partners with you; please contact Dan Murphy, Senior Vice President Membership and Corporate Relations, at dmurphy@frla.org or (850) 224-2250, ext. 235.

Marketing Tools and Operational Techniques Results Through Strategy has some excellent information posted. Check out Boosting Sales: Takeout & Delivery Ideas that Work

PHOTO BY MIND_AND_J / ISTOCK / GETTY IMAGES PLUS

ResultsThruStrategy.com/insights/ boosting-sales-takeout-deliveryideas-that-work Targetable, a new FRLA partner, is an inexpensive virtual ad agency for your restaurant and has an excellent offer to FRLA members, and their Tool-Kit & Resource Guide for Restaurants is very helpful. cdn2.hubspot.net/ hubfs/5437706/Sales%20 Ops%20Folder/TGT%20 Covid-19%20Checklist.pdf

Online Ordering Ordermark, a delivery dashboard for every delivery FRL A .org

service, has posted information to learn more about the easiest way for restaurants to manage online ordering and generate more revenue. View a recorded webinar on: Preparing Your Restaurant for Surging Delivery During COVID-19 at: crowdcast.io/e/preparing-your/ register.

UberEats has waived delivery fees for independent restaurants during COVID-19. Read about this here: Uber.com/newsroom/ food-not-finances.

Financial Assistance & Ways to Save Florida SBDC Network: Bridge Loan Program has been activated to help Small Businesses. Hear from the Florida SBDC Network CEO, Mike Myher, in this recorded webinar: Dropbox.com/ sh/8bd6no32pckfacg/AACQnXxd 4FqmA8RiXXgPx9Oma?dl=0&

preview=2020-03-19+10.30+Br idge+Loan+Program+Activated+ to+Help+Small+Businesses+Imp acted+by+Coronavirus.mp4 Heartland Capital, powered by Lendio, can provide qualified applicants with rapid access to working capital in a matter of days via completed applications.

The application takes 15 minutes to complete, including uploading of bank statements.

Visit HeartlandPaymentSystems. com/capital to apply.

Synergi Partners, tax credit and incentive leader, advises that an employee retention tax credit (ERTC) is under very serious consideration. This would mean tax credits for businesses that are retaining employees. Visit Synergi Partners at SynergiPartners.com/ legislation-introduced-to-addressthe-economic-impacts-of-thecoronavirus-covid-19 to learn more.

NEED HELP ?

The Paycheck Protection Program and other SBA Assistance may be available for your business.

Website: HospitalityCaresAct.com Email Questions: Help@HospitalityCaresAct.com

Dining Alliance, the manufacturers’ rebate program, allows you to earn quarterly cash back rebate checks for buying popular products from top manufacturers. For more information visit: portal. buyersedgeplatform.com/#/lop/ partners/frla.

Cleaning and Hygiene Ecolab has an excellent resource page at ecolab.com/ pages/coronavirus. This offers insight into COVID-19, how coronavirus is spread, a webinar about understanding COVID-19, best practices, personal and environmental hygiene and more.

General Information FRLA.org has a living compilation of resources and information to assist you in getting the latest updates and links to assist during this critical time. Visit FRLA.org/covid-19.

FLORIDA RESTAUR ANT & LOD GING

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COVID-19

COVID-19 U.S. SBA Economic Injury Disaster Loans Available Now to Qualified Applicants

FAU Offers Free Hospitality and Tourism Management Certificate Program*

Small business disaster loan assistance is available from U.S. Small Business Administration (SBA). These are direct federal loans from the SBA.

Florida Atlantic University’s nationally ranked Hospitality and Tourism Management program, within FAU’s College of Business, is offering a free certificate to industry workers and professionals affected by the COVID-19 crisis.Through a series of five online sessions beginning April 9, participants can learn about the core components required for success in the industry.

“Hospitality will always rebound, but this is the first global crisis where every hospitality segment was affected at the same time,” said Peter Ricci, director of FAU’s Hospitality and Tourism Management program. “This is a tool to keep people positively engaged while they are not at work so they can be better prepared to hit the ground running when things do ramp back up.”

FAU’s Hospitality and Tourism Management program, ranked

by The Best Schools as one of the top 30 hospitality programs in the country, has offered the certificate for more than 10 years at a cost of $900 per participant, but FAU is waiving all fees to help workers weather this unprecedented period.

The certificate can benefit hourly associates, supervisors and executives who work in hotels, restaurants, cruise lines, casinos or for any service-oriented business.

Sessions will begin on April 9, though the coursework will be recorded for viewing at any time. Attendance and progress will be measured by short quizzes after each session. *At time of publishing, the program had more than 12,000 registered from 103 countries.

»

Not have credit available elsewhere.

»

Good credit history acceptable to SBA.

»

Demonstrate ability to repay all loans.

»

Pledge collateral where it is available.

•

Loan amount is available up to $2 million (higher for “larger” employers).

•

Interest rate of 3.75 percent.

•

Loan terms up to 30-year maximum.

•

Installment payment amount and corresponding maturity — based on borrower’s ability to repay.

Visit DisasterLoan.sba.gov for more information.

Want to talk? Contact (850) 898-3479 or email disaster@floridaSBDC.org.

Tax Credits Available to Provide Relief From COVID-19 Impacts Congress has passed two pieces of legislation to ease the burden on employers, including two refundable payroll tax credits that will help small and mid-size employers to provide paid leave to employees. As we go to print, Congress is working on further legislation to assist employees and businesses severely impacted by the coronavirus.

The link below is to the information from the IRS regarding the tax credits: IRS.gov/newsroom/treasuryirs-and-labor-announce-planto-implement-coronavirusrelated-paid-leave-for-workersand-tax-credits-for-smalland-midsize-businesses-toswiftly-recover-the-cost-ofproviding-coronavirus.

Please visit IRS.gov and DOL.gov for current details on federal legislation passed to provide relief from coronavirus impacts.

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Gift Card Bonds Northwest Florida has recently kicked off a new program to assist local businesses. The gift card bonds are a method by which businesses can gain access to immediate financial relief provided to them by their own loyal customer base. These gift cards work like a bond in that they appreciate in value. For example: a gift card is sold for $75 but has a value of $100 and may be redeemed at the time the business re-opens.

For more information, visit SaveFloridaBusiness.com. This webpage includes a search page to find a business, resources, FAQs and how to join.

VISIT FLORIDA Data Dashboard To better understand and measure the impact of COVID-19 on Florida’s tourism industry, VISIT FLORIDA has created a data dashboard to track key economic indicators and trends, including: »

Hotel demand

»

Vacation rental bookings

»

Airline capacity

»

Web traffic relating to vacation planning

This one-of-a-kind VISIT FLORIDA dashboard will be constantly updated with the latest information and insight into the impact of COVID-19. For more information and to view the data dashboard, click here.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

PHOTO BY KRIZZDAPAUL / ISTOCK / GETTY IMAGES PLUS

Applicants must: » Have suffered and demonstrate “substantial economic

injury” directly attributed to the event and are unable

to meet obligations and to pay ordinary and necessary

operating expenses. EIDLs provide the necessary

working capital to help small businesses survive until

normal operations resume after a disaster.

8 10 out of

employees say

health insurance is a “must-have.”

Want to help stop the cycle of employee turnover? Help attract and retain employees by offering health benefits that help meet their needs, with exclusive FRLA member solutions from UnitedHealthcare.

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Source: 2019 study, MetLife.

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Insurance coverage provided by or through UnitedHealthcare Insurance Company, UnitedHealthcare Insurance Company of Illinois or their affiliates. Administrative services provided by United HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through UnitedHealthcare of Florida, Inc. 20-19979c-FL 1/20 ©2020 United HealthCare Services, Inc. 20-54483

FRL A .org

FLORIDA RESTAUR ANT & LOD GING

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MINIMUM WAGE

FRLA and Business Coalition Work Together to Defeat Amendment 2 FRLA and several business associations are working together to create an awareness campaign describing the negative impact of Amendment 2. Amendment 2 is a proposed amendment to Florida’s constitution that will raise the minimum wage in Florida to $15 per hour by 2026. Floridians will be asked to vote on Amendment 2 in the upcoming November 3, 2020 election.

Save Florida Jobs, the coalition’s political committee’s operating name, met recently to create awareness and to discuss the impact, both intended and unintended, if this referendum is passed.

Amendment 2 will result in a 75% increase in labor costs over five years. In order to accommodate this increase, employers may be forced to: » reduce staff » reduce hours for employees » reduce employee benefits » increase the use of automation » eliminate entry level positions » increase prices.

In addition to increased labor costs, if passed, this proposal will impact the tip credit. Florida’s tip credit is frozen at $3.02. If Amendment 2 passes, the required wage will go up, but the tip credit will stay the same. This means employers of tipped employees will have to pay a significantly higher required cash wage for tipped employees.

For example Currently

8 employees, 12,000 total tipped employee hours x $5.54 = $66,480 per year.

After passage of Amendment 2

8 employees, 12,000 total tipped employee hours x $11.98 = $143,760 per year.

Total increase is $77,280.

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

Employers of tipped employees can estimate how much the passage of Amendment 2 will cost by using FRLA’s calculator found on https://frla.org/minimum-wage.

To address this issue, the Coalition is raising funds to generate voter awareness.

To donate visit frla.org/minimum-wage.

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Zenith Is Your Restaurant and Hotel Specialist

WORKERS’ COMPENSATION SPECIALISTS Zenith specializes in helping a broad spectrum of restaurants and hotels with their workers’ compensation needs via the following: Safety & Health Services • Zenith’s expertise on workplace safety allows you to remain focused on your business.

• We partner with you to create a culture of safety at work that sends the right message to your employees to decrease the risk of injuries and illnesses.

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

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ANT & LOD GING 15

L E G I S L AT I V E U P D AT E

2020 LEGISLATIVE REPORT VACATION RENTALS DIED IN COMMITTEE SB 1128 by Senator Diaz (R-Hialeah) HB 1011 by Representative Fischer (R-Jacksonville) In 2011, Florida preempted vacation rental regulation to the state, preventing local governments from enacting any new law that restricted the use of vacation rentals, prohibited vacation rental, or regulated vacation rentals based on their classification, use or occupancy. In 2014, the Legislature revised the preemption of 2011 so that local governments could regulate vacation rentals, provided the regulations do not regulate the duration or frequency of vacation rentals. Since that time, there has continued to be a great

deal of turmoil regarding the regulation of vacation rentals and vacation rental hosting platforms.

FRLA did not support the bills as filed because the legislation did not strike the right balance in regard to vacation rental and hosting platform regulations.

FRLA supported significant amendments to the bill, which included provisions such as: requiring a hosting platform to affirmatively verify the license and registration of all units advertised on its platform; requiring the hosting platform to collect and remit taxes for the units rented through its platform; and requiring hosting platforms to remove illegal rental listings. While the bills as amended did not include all the provisions for which we advocated, we felt it was a huge step in the right direction.

We supported the amended version of the bills.

Due to continued concerns regarding local control of vacation rentals, the bills stalled in both the House and Senate and ultimately died.

We will continue to advocate for this issue in future sessions to ensure that all Florida visitors enjoy a safe, lawful and high-quality lodging experience, no matter where they choose to stay.

VISIT FLORIDA PASSED SB 362 by Senator Hooper (R-Clearwater) HB 213 by Representative Ponder (R-Fort Walton Beach) VISIT FLORIDA plays a key role in feeding and growing Florida’s strong tourism industry. After receiving a one-year re-authorization in the 2019 legislative session, additional legislation would

be necessary to allow VISIT FLORIDA to continue. This means that if no legislative action was taken, VISIT FLORIDA would no longer exist. SB 362 and HB 213 were filed to re-authorize VISIT FLORIDA for eight years.

The Senate demonstrated significant support for VISIT FLORIDA, passing SB 362 unanimously. Having never heard HB 213 in committee, the House passed an amendment to SB 362 to re-authorize VISIT FLORIDA for three years. The Senate concurred with the House amendment. Under SB 362, re-authorization for VISIT FLORIDA will expire in October 2023. Following budget conference and negotiations between the House and Senate, the chambers agreed to fund VISIT FLORIDA in the amount of $50 million.

QUESTIONS? Contact FRLA Government Relations Team at 850-224-2250: Richard Turner, Senior VP of Legal and Legislative Affairs at ext. 248. Samantha Padgett, General Counsel at ext. 228.

Mary Rose Mccarron, Legislative Analyst and Event Coordinator at ext. 225 16  SPRING

2020

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

L E G I S L AT I V E U P D AT E

TOURIST DEVELOPMENT TAX EXPANSION HB 7097 by Representative Avila (R-Miami Springs)

several times. The proposed expansion for water quality projects was not limited in any way, and it could easily drain the existing revenues.

Despite the noble purpose of the expansion, we vociferously opposed this expansion.

House Bill 7097 was the House’s “Tax Package”, meaning that it is comprised entirely of issues relating to taxation.

House Bill 7097 was filled with tax relief provisions that are supported by both citizens and corporations alike (e.g. – sales tax holidays and tax reductions).

HB 7097 passed, but the section allowing for the TDT expansion for water quality improvements in all counties was removed. The provisions relating specifically to the allocation of TDT revenues in Miami-Dade County were also removed from the bill.

Unfortunately, it also contained a provision that would considerably expand how Tourist Development Tax (TDT) revenues can be used. HB 7097 would allow counties to use TDT revenues for water quality improvement projects.

It also contained provisions that specifically dictate how TDT revenues in Miami-Dade County can be used.

E-VERIFY

DID NOT PASS

PASSED SB 664 by Senator Lee (R-Brandon) HB 1265 by Representative Byrd (R-Jacksonville Beach)

The Tourist Development Tax was adopted in 1977 specifically for the purpose of promoting and marketing tourism. Since that time, the uses for TDT revenues have been expanded

Existing federal and Florida law prohibits an employer from knowingly employing an individual who is not authorized to work in the United States.

Legislation filed in the House and Senate sought to increase compliance with immigration laws by requiring all employers to use E-verify, an electronic

employment verification system operated by the US Department of Homeland Security. Governor Ron DeSantis has indicated strong support for the broad adoption of E-verify.

The bill requires all public employers, contractors and subcontractor to register and use E-verify to confirm employment eligibility for all new employees as of July 1, 2021. It requires all those who apply for an economic development incentive with the Department of Economic Opportunity to register and use E-verify for all new employees as of July 1, 2020.

Private employers are required to verify employment eligibility of new employees as of January 21, 2021 using E-verify or Form I-9 verification. The employer must keep a copy of the documentation provided for I-9 verification for a period of at least three years.

RESTRICTIVE SCHEDULING/ CONDITIONS OF EMPLOYMENT DIED IN COMMITTEE SB 1126 by Senator Gruters

(R-Sarasota) HB 305 by Representative Rommel (R-Naples) “Predictive Scheduling” (Restrictive Scheduling is perhaps a more accurate title) refers to laws and ordinances that mandate specific employee scheduling practices and levy penalties for violations. The intention of these laws is good – wanting to provide stability and predictability to employees in the retail and restaurant industries. In practice, these regulations hamper employers’ ability to respond to the needs and demands of their businesses. Further, it takes away the flexibility many employees in these industries desire. It also limits their ability to pick up additional shifts and make more money when their schedules allow.

This legislation would prohibit local regulation of employer scheduling practices and other conditions of employment.

This legislation died in its third committee of reference in the House, and it did not receive a hearing in the Senate. We will continue to advocate for this legislation in future sessions.

LEGISLATIVE SCORECARD 2020 PASSED

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DID NOT PASS

ISSUE

ISSUES OVERVIEW

VACATION RENTALS

Preempts regulation of vacation rental advertising platforms to the state; requires advertising platforms to affirmatively verify the license & registration of all units advertised on its platform; requires the advertising platform to collect and remit taxes for the units rented through its platform; and requires the advertising platform to remove illegal rental listings. Did not allow for local government input on zoning or regulations.

VISIT FLORIDA

Reauthorizes VISIT FLORIDA for a period of three years and provides funding in the amount of $50 million.

TOURIST DEVELOPMENT TAX EXPANSION

A provision of HB 7097, the House tax package, would expand the approved uses of TDT revenues to include water quality improvement projects. It would also restructure how TDT revenues in Miami-Dade are allocated. While the bill passed, the TDT expansion was removed.

E-VERIFY

Requires private employers to register and use E-Verify or I-9 employment verification to confirm the employment eligibility of new employees.

CONDITIONS OF EMPLOYMENT

Prohibited local regulation of employer scheduling practices and other conditions of employment.

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T O U R I S M D AY

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Florida Tourism Day Convenes in Tallahassee

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he Partnership for Florida Tourism held Florida Tourism Day during the 2020 Legislative Session. The morning’s event offered messages from elected officials to a large crowd; in the afternoon, delegations from FRLA chapters hit the Capitol to talk tourism with legislators. The day was topped off with a street party that celebrated Tourism Day with music, food and fun.

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1. It was a beautiful if cold day in front of the Old Florida Capitol. 2. VISIT FLORIDA CEO Dana Young spoke at the Tourism Day Rally at the Capitol, which drew dozens of attendees. 3. The Northeast Chapter warmed up prior to the start of the street party. 4. The Pinellas delegation met with legislators and staffers throughout the afternoon. 5. Above the Adams Street party, FRLA friends and members enjoyed the view and the sounds of the band. 6. Tourism Day would not be a success if not for the hard work of FRLA staff. 7. The Hillsborough and Pinellas chapters pose in front of the Capitol’s dolphin sculpture. 8. Hospitality leadership came out in full force for Florida Tourism Day. 18 SPRING

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Health and Wellness Resources

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ew resources are available for members through our partnership with UnitedHealth Group and the National Restaurant Association to help address COVID-19 for the workers in our industry. These low-cost solutions include telemedicine and at-home lab testing for all employees and their families, even if they are not currently working. These new programs are an ideal way for employees to manage and address health from the privacy and safety of their own home. This allows employees and their families, whether working, furloughed or laid off, to receive care for everyday health issues as well as early screening for any symptoms of COVID-19.

Telemedicine: HealthiestYou by Teladoc NRA members receive exclusive pricing of only $7 per employee per month and

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includes unlimited virtual visits for the entire family at $0 copays for general medicine, behavioral health and more.

Employers can choose to fund the full amount or cost-share with the employee.

Visit RestaurantHealthCare.org/products/ telemedicine/default.aspx for details and enrollment.

At Home Lab Testing: LetsGetChecked LetsGetChecked offers a range of over 30 tests — including women’s health, men’s health, sexual health, and wellness — providing employees an accessible, affordable and convenient home health lab testing service at a members only 20% discount off retail. At this time, a COVID-19 test is NOT YET available but anticipated.

For details and ordering, go to RestaurantHealthCare.org/products/ labtests.aspx.

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SAVE SAVETHE THE 2020 2020 DATE DATE2020

Check FRLA.org for updates to events schedule due to COVID-19 *Ne *Ne *Ne ate ate ate August August August9-12 9-12 9-12 AAHOA AAHOA AAHOA Convention Convention Convention &&& Trade Trade Trade Show Show Show Orlando, Orlando, Orlando, FL. FL. FL.

Cancelled until 2021 May May May16-19 16-19 16-19

Cancelled until 2021 May May May8-10 8-10 8-10

National National National ProStart ProStart ProStart Invitational Invitational Invitational Washington, Washington, Washington, DC. DC. DC.

Date8-11 TBA June June June 8-11 8-11

Ju y Ju y Ju y19-23 19-23 19-23

August August August23-26 23-26 23-26

National National National Restaurant Restaurant Restaurant Association Association Association Show Show Show

FRLA FRLA FRLA Summer Summer Summer Board Board Board Meeting Meeting Meeting

AHLA AHLA AHLA Golf Golf Golf Classic Classic Classic

Chicago, Chicago, Chicago, IL. IL. IL.

Wyndham Wyndham Wyndham Grand Grand Grand Clearwater Clearwater Clearwater Beach Beach Beach

American American American Culinary Culinary Culinary Federation Federation Federation National National National Convention Convention Convention

August August August23-26 23-26 23-26

Dallas, Dallas, Dallas, TX. TX. TX.

Colorado Colorado Colorado Springs, Springs, Springs, CO. CO. CO.

August August August25-26 25-26 25-26

September September September9-11 9-11 9-11

September September September22 22 22

AHLEF AHLEF AHLEF Golf Golf Golf Classic Classic Classic

FRLA FRLA FRLA Marketing Marketing Marketing +++ Operations Operations Operations Summit Summit Summit

Colorado Colorado Colorado Springs, Springs, Springs, CO. CO. CO.

Tampa, Tampa, Tampa, FL. FL. FL.

Florida Florida Florida Governor's Governor's Governor's Conference Conference Conference on on on Tourism Tourism Tourism

FRLA FRLA FRLA Hospitality Hospitality Hospitality Stars Stars Stars ofofof the the the Industry Industry Industry Celebration Celebration Celebration

September September September22-23 22-23 22-23

September September September23 23 23

September September September24 24 24

Florida Florida Florida Restaurant Restaurant Restaurant &&& Lodging Lodging Lodging Show Show Show &&& Healthy Healthy Healthy Food Food Food Expo Expo Expo

NRA/ NRA/ NRA/ FRLA FRLA FRLA Reception Reception Reception

20th 20th 20th Anniversary: Anniversary: Anniversary: NRA/ NRA/ NRA/ FRLA FRLA FRLA Bob Bob Bob Leonard Leonard Leonard Golf Golf Golf Classic Classic Classic

Orlando, Orlando, Orlando, FL. FL. FL.

Orlando, Orlando, Orlando, FL. FL. FL.

October October October25-2# 25-2# 25-2#

November November November4-6 4-6 4-6

FTECH FTECH FTECH

FRLA FRLA FRLA Fall Fall Fall Board Board Board Meeting Meeting Meeting

Dallas, Dallas, Dallas, TX. TX. TX.

Jensen Jensen Jensen Beach, Beach, Beach, FL. FL. FL.

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Orlando, Orlando, Orlando, FL. FL. FL.

Orlando, Orlando, Orlando, FL. FL. FL.

Orlando, Orlando, Orlando, FL. FL. FL.

September September September28-30 28-30 28-30 MUFSO MUFSO MUFSO Denver, Denver, Denver, CO. CO. CO.

"Don't" "Don't" "Don't"miss miss missout out outon on onthese these thesegreat great great opportunities opportunities opportunitiesto to tonetwork network networkand and and increase increase increaseyour your yourknowledge knowledge knowledgeof of of the the thedynamic dynamic dynamichospitality hospitality hospitality industry! industry! industry!

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

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

PHOTO BY KRITCHANUT / ISTOCK / GETTY IMAGES PLUS

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have always believed if I was going to take advice from anyone, it would be from someone successful at the subject of the advice. So this first column (and, honestly, maybe my only) begins with some background about me, and you can decide if you care to read the rest.

Two decades ago, my partner and I started an outdoor beach, pool and patio umbrella marketing company. We then morphed into the actual manufacturers. We began this company on credit cards and had little money for marketing, so I explained that my marketing plan was that we were “Busch beer disguised as Heineken.” Simply put, we needed to look successful, even if we were not at the time.

I discovered very quickly that industry associations gave me great opportunities to interact with decision-makers without spending a lot of money. These associations allowed me to use my sweat equity (volunteering for every committee, working at the golf outings and packing goodie bags the night before), which also began to build my reputation of a member who is “all in.” I started with the CFHLA in Orlando. Under the tutelage of Rich Malendecki, I learned consistency

Celebrating

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and hard work gets you noticed. We then became active with the Florida Hotel & Lodging Association with all the greats (i.e., Keith Overton, Jim McManemon and Tommy Waits). The FHMA was saved by the Florida Restaurant Association, and we are now Florida Restaurant & Lodging members and sponsors. We also worked in some of the national associations, including the American Hotel & Lodging and the American Resort Development Association. I rose to serve as the chairman of the suppliers in both national organizations through faithful attendance and avid participation.

My tip for you? If you are a new supplier to the FRLA, remember that you get out what you put in to your membership. Don’t expect as much out of the membership if you just pay your membership dues. Get active in your local chapter and the state chapter. Next time, we will discuss strategies for how to get involved.

Jordan Beckner is the President of Fiberbuilt Umbrellas & Cushions.

Years 2000-2020

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ADVERTORIAL

Verdenia C. Baker COUNTY ADMINISTRATOR, PALM BEACH COUNTY, FLORIDA

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erdania C. Baker is responsible for carrying out the policies of the Palm Beach County Board of County Commissioners. A certified financial manager, Verdenia oversees the daily operation of county government, which includes more than 5,500 employees and an annual budget of approximately $5.2 billion. She collaborates daily with representatives of other jurisdictions, developers, private industry, and civic and community organiza-tions on issues of interest pertaining to the county.

As the county’s administrator, you’ve taken an active interest in The Palm Beaches TV. Why is this a priority for you? Tourism is one of our primary industries in Palm Beach County and has a tremendous economic impact. One of the agencies under my purview is the Tourist Development Council. When the idea of a designated channel dedicated to tourism was presented, I immediately recognized the opportunity for The Palm Beaches TV as a unique marketing tool. And when I saw the introductory piece, “Discover The Palm Beaches: The Perfect Place,” which is a 4-minute video that was originally voiced by actor Ray Liotta, I was stunned. It’s breathtaking. I knew then that we were on to something really good. There is no better way to showcase our beautiful beaches, award-winning parks and vast lakes than by presenting them on this kind of platform.

In the few short years that the channel has been in existence, what kind of growth have you seen?

The channel’s growth has been steady. It is now available in more than 4,000 hotel rooms as a designated channel. The mobile app launched last year, which makes the channel even more accessible.

I’m pleased that we are also able to show the channel in public spaces like Palm Beach International Airport Baggage Claim area and the Palm Beach County Convention Center. It’s also available on Roku. We look forward to working with any hotel in the county that wants to make The Palm Beaches TV available in-room to their guests.

Given that Palm Beach County is more than 2,000 square miles of landmass, there is plenty of space for recreational activity. Which shows on The Palm Beaches TV best represent this asset, in your opinion? The wonderful thing about having an entire channel solely dedicated to tourism is that it allows the opportunity to focus on all of our natural assets. From fishing to snorkeling to bird watching, we have created shows that highlight those activities in depth. Trust me, even if you’ve never considered bird watching, you might be surprised at how much you enjoy the series Birding Adventures, which airs on the channel.

How has the channel engaged the community?

The Palm Beaches TV offers many opportunities for community engagement by presenting stories from the county’s rich history and featuring the many cultural gems that exist here. Visitors may not know about the legacy of the Muck Bowl in Pahokee, the annual street painting festival that happens in Lake Worth Beach, or the inspiring story of the women pioneers in the sport of polo.

These are just a few of the segments you will find on the channel.

How important is it to you that content on the channel be family friendly? Just as the county is diverse in its residents, the channel is inclusive and appeals to people of all ages and shows that there’s something here for the young and the young at heart. A parent will never have to worry about their child seeing anything inappropriate while watching The Palm Beaches TV for hours on end. In fact, they might even learn a thing or two – like where the manatees are or what giraffes eat. There’s even a series on the channel, Little Wonders of the Palm Beaches, that’s hosted by a teen. So we want to entertain and inform not only the adults about how to enjoy The Palm Beaches, but the youngsters too.

Your county is in the unique position of having not one, but two professional baseball stadiums.

How does that impact tourism? Yes, we are quite fortunate to have two stadiums that host four major league baseball teams for their spring training. These venues allow us to draw baseball fans here and then keep them busy with so many additional entertainment and culinary options. Now, if we could just get some major league baseball broadcast licensing for The Palm Beaches TV … I’m kidding, of course, but we do offer a glimpse of Roger Dean Chevrolet Stadium and FITTEAM Ballpark of the Palm Beaches on The Palm Beaches TV.

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FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

Download The Palm Beaches TV APP today

LEADERSHIP

Chapter Presidents

The industry professionals that comprise FRLA’s chapter presidents are dedicated individuals who serve not only their customers and employees, but also serve as leadership to the industry. FRLA is proud of our leadership, and we rely on their expertise and experience to chart the course for the Association on the local and state level. We asked our chapter presidents: “Why are you involved in FRLA?”

BAY Paul Schreiner

COLLIER Tom White

Managing Partner, Texas Roadhouse

Hawthorn Suites, Naples, Managing Partner

“Whether it’s providing a powerful voice for the hospitality industry in our Legislature, supporting our citizens through disaster relief or advocating for the 1.5 million Floridians who support their families with careers in the hospitality industry, FRLA is there. I am proud to be a member of an organization whose mission, at its core, is people.”

“FRLA provides an opportunity for the hospitality industry to unite on issues of interest. It also gives me chance to network with local leaders in the hospitality industry.”

BROWARD Kara Lundgren

ESCAROSA Nick Murray

General Manager, Circ Hotel

Corporate Director of Food and Beverage, Innisfree Hotels

“FRLA is important to me because it provides a platform for all areas of the tourism industry to work together.

Whether we are working on legislative issues or in our education system creating our next generation of leaders, we all work together. It is so great to be a part of an organization that really ‘walks the walk’ and ‘talks the talk’ to support Florida’s tourism industry each and every day.”

CENTRAL FLORIDA Jon McGavin Area General Manager, Grande Lakes, Orlando – The Ritz-Carlton Orlando, Grande Lakes, The JW Marriott Orlando, Grande Lakes “I am involved in the FRLA because it is important that industry leaders stay connected with what is going on in our state and industry. From the legislative, the philanthropic and education side of our communities, we have the burden of ensuring we leave our industry better than we found it.”

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“I am involved in the FRLA to help grow awareness and camaraderie between restaurant owners and operators about ways to better serve the communities that we operate in, as well as provide the best environment for our team members.”

FLORIDA INNS CHAPTER Anthony Sexton Innkeeper, Victorian House Bed & Breakfast “I am passionate about the B&B industry and the level of service that we represent. FRLA offers advocacy, education and support that has helped grow my businesses and being on the board of Florida Inns is my way of giving back to the B&B community.”

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

LEADERSHIP

GULF ISLAND COAST Robin Madden

MIAMI-DADE Steve Keup

Broker/Owner, Islander Properties

Regional Vice President, South Florida HHM, Hersha Hospitality Management

“I attended a Marketing + Operations Summit several years ago to see if it would benefit our high-end vacation rental business.

The information I received from that conference convinced me to join our local FRLA Chapter.

Around the same time, Lois Croft became our Regional Director and quickly recognized that our area in Southwest Florida was very diverse and split us into three chapters.

This better suited our local needs, and we have been growing our chapter for the last 2-to-3 years. The services provided and legislative efforts undertaken by FRLA are exceptional and effective. Now that we have raised enough money from fundraising, we will be providing scholarship dollars for culinary students.

We also have a great partnership with our local CVB, TDC and County Commission. Charlotte County is growing, and all of these organizations will play an important role.”

HILLSBOROUGH Michael Head “I am a member of the FRLA so I can join fellow restaurateurs and hoteliers in advocating for the industry that has been so good to me the last 25 years and protecting the same opportunities for future leaders in the business of hospitality. The world is run by those who show up!”

LEE Jay Johnson Owner, Bubba’s Roadhouse and Saloon “I feel it is important to ensure that the voice of the hospitality industry is heard by our legislators, and the FRLA is a great way to make that happen. As an independent restaurateur, I'm one employer with one voice. But with FRLA, I become the voice of thousands.

The FRLA is also a great resource for training programs and the source of many cost-saving benefits that otherwise would not be available to me. This year as chapter president, I get the opportunity to give back not only to the community, but also to the industry that I've been a part of for many years.”

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“As I head into my second year as president of the MiamiDade chapter of FRLA, people often ask why I am proud to be a member? The answer is easy. Some of the best hotel and restaurant owner/operator minds in the business are here in the Miami and Miami Beach markets. While it is extremely competitive and everyone is busy navigating the various ups and downs of the business cycles, we all collaborate together to tackle industry challenges and events in our community. There is never a shortage among our membership to find hospitality professionals with a wide array of experiences and the eagerness to help provide knowledge, advice and best practices that all of us can use to improve our business models and bottom line. Recruitment is a battle in any market, and I rely on my members as peers to recommend and provide solid candidates for tough-to-fill jobs at all levels. I am proud to be a member of FRLA!”

MONROE John Trovato Managing Director, Casa Marina Key West, A Waldorf Astoria™ Resort and The Reach Key West, Curio Collection by Hilton™ “I have been a part of FRLA since April 2017, and I am honored and proud to have served as the president of the Monroe County Chapter for 2019. FRLA’s focused spirit and sense of community perfectly align with my general leadership philosophy. Key West is all about giving back to the community. FRLA’s value to the restaurant and lodging industry does the same by being the most valuable and reliable resource to thoughtfully share best practices and resolve common issues all of our members have experienced or are likely to face within our industry.

Whether these common issues relate to government relations, licenses, inspections, fundraising or membership drives, this togetherness and commonality make us a powerful resource and a strong, united voice. We are not a body of competitors — rather a team of hospitality professionals. Our regularly scheduled networking and hospitality-related community events ensure that we stay connected as a community and industry. Staying connected and understanding our group objectives is in everyone’s best interest.”

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LEADERSHIP

NORTHEAST Scott Wellington

PINELLAS CHAPTER Dan Shouvlin

General Manager, Aloft Jacksonville–Tapestry Park

Clear Sky Beachside Café, Clear Sky On Cleveland, Clear Sky Draught House

“I joined FRLA to participate in the way FRLA gives back and educates its membership. It’s refreshing to be involved with an association that respects your time, cares about your business and is passionate about membership and the community.”

NORTHWEST Dawn Moliterno President / CEO, Introspect Associates “I have been involved with FRLA for many years because it is the leading state association proactively defending Florida’s restaurant and lodging industry.

We are about people serving people. The relationships built through the unique blend of programming provides the industry with a variety of ways to connect, access educational opportunities and give back to the communities we serve. The tools they provide, whether you are a front-line employee or a leader of your business, allows industry partners a myriad of benefits to help them sustain and grow their workforce and companies. In addition, the FRLA Education Foundation provides our workforce talent with critical skills and career opportunities to ensure employees are successful in the hospitality industry. FRLA is focused on finding sound business solutions for their members and also provides a robust selection of cost and time-saving products and services. In addition, the FRLA team works on behalf of members to promote, protect and partner with their businesses’ success. Having a strong advocate and resource like FRLA can only help operators advance their business.”

PALM BEACH Roger Amidon

“I joined FRLA when I realized that there were a great deal of both ongoing and potentially future issues that were affecting the restaurant/ hospitality industry. I was aware of some issues. Many others I had only superficial or no knowledge at all — for example, ‘on demand scheduling’ and human trafficking to name just two. Not only did FRLA provide education to me as to the history and seriousness of these industry pressures, but it also taught the importance of spreading this information and collectively fight any issues that might threaten the well-being of our great industry.”

SPACE COAST Sara Malmstrom General Manager, Sage Bistro “I am involved in FRLA to help promote the interests of the hospitality industry in Brevard County and Florida. It is also a tremendous learning experience for me to be involved with some pretty amazing professionals in the field.”

SUNCOAST CHAPTER John Monetti General Manager, Columbia Restaurant St. Armand’s Key “Why FRLA? Because this hospitality industry is the heart and soul of the Florida workplace.

I chose to be a voice reminding people of its importance. There is no better advocate than the FRLA.”

General Manager, Palm Beach Marriott Singer Island Beach Resort and Spa “Being in the hospitality industry for the past 36 years has given me the passion and desire to give back. I am involved in FRLA because I feel it is important to help protect the industry by keeping issues relevant and by educating state and local authorities. FRLA also affords me an extensive and ever-growing network of connections. I greatly enjoy welcoming new members from our industry, whether they are from within Palm Beach County or another part of Florida, and making them feel as if they are part of a larger organization with an important purpose.”

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TALLAHASSEE Drew D. McLeod, FMP Owner/Operator, Savour “Having been an active FRLA member for over 30 years and having been a restaurant, hotel and allied member, I can attest to the value of the FRLA’s advocacy for our industry. Serving is just one way to give back.”

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

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IMAGE COURTESY OF OCEAN PROPERTIES, DRIFT KITCHEN AND BAR, HUTCHISON SHORES RESORT & SPA

LODGING issue W

elcome to FR&L’s 2020 Lodging Issue.

In this special section featuring items of interest to our lodging members, we are pleased to include some great topics that are of interest to the industry.

You’ll want to read the interview with the new CEO of AAHOA, Cecil Staton. He was generous to spend some time for a Q&A with us. In addition, if you want to know more about our lodging partnerships, read about them in this issue. Don’t miss the exciting steps that the Universal Orlando Resort Hotels have taken to include sustainable business practices in their hotel operations. We have included a great

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reprint from Lodging Magazine that touches on the five technologies every hotelier needs, recapped the human trafficking training prior to Super Bowl LIV, and added some information about a lodging manufacturers’ rebate program, Source 1.

Florida’s lodging industry excels in every way — from treating our guests to the trip of a lifetime to setting the gold standard for what every lodging establishment should aspire to. Our amenities and beautiful hotels, motels and resorts are second to none. We are proud of our industry’s commitment to excellence.

Cheers!

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Partnerships

FRLA’s Lodging Partners

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RLA represents all aspects of Florida’s hospitality industry. We partner with many different organizations to accomplish this effort knowing that together we are stronger in advocating for our industry. We have many shared objectives, and partnering our resources is an effective approach. We take pride in our partnerships on the state and local level, as well as on the national stage. Collaborating together helps us bring memorable experiences for our guests that will keep them returning to the Sunshine State for years to come.

“We are proud of the strong relationships we have established with our state and national lodging partners and members,” said Carol Dover, President & CEO of the Florida Restaurant and Lodging Association. “We are united behind the common goals to expand on the success of Florida’s lodging industry, continue to drive a strong economic impact in our state, and advocate for issues to positively affect our businesses. It is critical that we work together, and there are no better partners than the leadership and membership of AHLA, AAHOA, the Florida Inns Chapter and Florida’s Superior Small Lodging group. Through advocacy, education, and collaboration, our successes will continue to grow.”

AHLA

AAHOA

Together, FRLA, AHLA, AAHOA, the Florida Inns Chapter and the Superior Small Lodging Association work to represent all facets of Florida’s lodging industry. Want to know more? Contact Dan Murphy, Vice President of Membership at (850) 224-2250, extension 226.

The Asian American Hotel Owners Association is the largest hotel owners association in the nation. AAHOA has a strong presence in Florida and is a key FRLA partner.

The 19,500-plus AAHOA Members own almost one in every two hotels in the United States. With billions of dollars in property assets and hundreds of thousands of employees, AAHOA Members are core economic contributors in virtually every community. AAHOA is a proud defender of free enterprise and the foremost current-day example of realizing the American Dream.

AAHOA’s mission is to advance and protect the business interests of hotel owners through advocacy, industry leadership, professional development, member benefits, and community engagement. For information about AAHOA, visit aahoa.com.

The American Hotel & Lodging Association (AHLA) is the sole national association representing all segments of the U.S. lodging industry and contributes nearly $660 billion to the U.S. Gross Domestic Product. Headquartered in Washington, D.C., AHLA focuses on strategic advocacy, communications support and workforce development programs to move the industry forward.

Every day, America’s hotels make dreams come true, not just for our guests but also for the 8.3 million people whose jobs we support — more than 1 in every 25 American jobs. Learn more at ahla.com.

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THE FLORIDA INNS CHAPTER In 2019, Florida Bed & Breakfast Inns (FBBI) joined FRLA as the first statewide special interest chapter focused on bed and breakfast inns.

“The goal of the Florida Inns Chapter is to combine member resources, to have one mission, one voice and one story at the local, state and national levels,” said Anthony Sexton, President of the FRLA Inns Chapter and Innkeeper at St. Augustine’s Victorian House.

For more information about the Florida Inns Chapter, please visit FRLA.org/ chapters/florida-inns or contact Nicole Chapman at (904) 574-2259.

SUPERIOR SMALL LODGING ASSOCIATION OF FLORIDA The Superior Small Lodging Association of Florida (SSL) represents a diverse group of small lodgings, hotels, inns, cottages, bed and breakfasts, condos and vacation homes that appeal to a myriad of vacation tastes.

Whether travelers are looking for a relaxing time of the beach or sightseeing around the state, guests have come to learn that no matter their ages, tastes or depths of their pockets there is an ideal SSL member property for them.

SSL is a nonprofit association dedicated to serving the interests of small lodgings and their proprietors in the state of Florida.

It brings brand awareness to unique lodging properties that offer a high level of service, comfort and cleanliness. SSL gives members political, educational and marketing support.

FRLA is pleased to partner with Superior Small Lodging Association.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

INÂ PARTNERS HIP WI T H RE SUL T S T HR U S TR AT EGY

#F RLA SU MM I T "The Marketing and Operations summit is a great mix of networking, education and fun. I bring 10 people every year and it definitely inspires my team. This is the premier event on the FRLA calendar."

- Michael J. Vinik, Area Vice President | BJ's Restaurants Corporate

REGISTER NOW

E A R L Y B IRD : $ 169 ( end s m ay 1s t) O NL I NE: $ 19 9 (e nds July 31s t) O N- SIT E: $ 22 9

AU GU ST 25- 26, 202 0 T A MP A M AR R IO T W AT ER ST REET 70 0 S F LO R ID A A VE | TAM PA, FL.

FRLA.ORG/EVENTS/SUMMIT CONTACT AGHOLSTON@FRLA.ORG FOR SPONSORSHIP OPPORTUNITIES

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AAHOA

Cecil Staton CEO, ASIAN AMERICAN HOTEL OWNERS ASSOCIATION (AAHOA)

C

ecil Staton is the new CEO of the Asian American Hotel Owners Association (AAHOA). He brings great experience to the position after a decade of service as a former state senator to the Georgia Assembly, as an educator with a doctorate from Oxford, and as a small business owner who has started several successful businesses. Mr. Staton joined us in Florida for Tourism Day in January and spent time with AAHOA and FRLA members discussing the importance of tourism to Florida’s elected officials. AAHOA is one of FRLA’s primary lodging partners; read more on page 26 in our Lodging feature.

Welcome to AAHOA, Cecil! We really appreciate that you and some key AAHOA members and staff attended Florida’s Tourism Day festivities. Your presence in Tallahassee should have indicated to the elected and appointed officials that you met with that our lodging industry is important not only to Floridians, but also to a national organization such as AAHOA. Did you enjoy spending time meeting some of our elected officials and walking the halls of Florida’s capitol? I truly enjoyed

meeting some of the elected officials during Florida Tourism Day in Tallahassee, and I was pleased that Gov. DeSantis addressed FRLA and AAHOA members. As a former state legislator in Georgia, I was impressed by the organization and sheer number of people that FRLA and AAHOA were able to turn out to meet with their lawmakers and advocate for our industry.

Did you get the impression that lodging issues and hospitality industry issues are important to the officials that you met with? Absolutely. The travel and tourism industry

is Florida’s No. 1 industry, and lawmakers know this. Hoteliers, restaurateurs and others in the hospitality industry are responsible for 1.5 million jobs in Florida. Lawmakers understand that potential losses in the state’s tourism-related revenue pose the greatest risk to Florida’s economic outlook, especially because the industry’s strength compensates for slowdowns in other sectors of the state’s economy.

What do you see as the challenges that the lodging industry will face this year and in years to come? Two

key areas of concern jump to mind. First, we need to address the labor shortage facing our industry. There are currently 1 million unfilled jobs in the hospitality industry nationwide. Second, illegal hotels listing on short-term rental platforms are gaining an unfair competitive advantage over hotels. Our industry embraces and thrives on competition, but there needs to be a level playing field.

We are not concerned about folks who want to rent out their basement through a STR platform, but when entire apartment 30 SPRING

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buildings are renting out furnished apartments and operating as de facto hotels without abiding by any of the regulations governing our industry or paying any of the taxes that hoteliers pay, it impacts honest businesspeople who play by the rules. These practices also deny local governments vital revenues, drive up rents and contribute to shortages in affordable housing.

What do you think the industry should embrace to keep innovating? The industry needs to maintain a focus on how new

technologies can and are disrupting the existing business model.

Every industry in which I’ve worked has been disrupted by new technology. Broadcast is being challenged by streaming services.

Publishing is being challenged by Amazon and the digitalization of content. Education is being challenged by online learning and open courseware. As an industry, we need to watch how disruptors are responding to consumer demands and adjust our business models appropriately.

Do you have anything that you’d like to tell our readers?

I am incredibly excited to be meeting so many new and dynamic people in the hospitality industry. When AAHOA first approached me about becoming the president and CEO, I was drawn to the fact that the association represents nearly 20,000 entrepreneurs.

The opportunity to work with so many innovative and courageous people who are willing to embrace risk, build a business, create jobs and strengthen their communities was too good to pass up.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

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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Shared Accommodation Services

Shared Accommodation Services

The Security Conundrum

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he idea of sharing your home, apartment or condo for profit is a relatively new concept. Yet the “shared” lodging/accommodations phenomenon seems like it is here to stay.

It was first seen as a novel experiment that posed little or no threat to the lodging industry, but over time, it has grown. With companies such as Airbnb and others, this approach is becoming an option for consumers. Airbnb has grown into a booming business, the largest in this niche, and is now as large as some hotel chains (Mody & Gomez, 2018). With expansive offerings and variety of locations, plus the feeling of being at “home” as opposed to staying in a hotel, Airbnb has created a way to customize your stay. The company has grown to 7 million accommodations and is available in almost 200 countries (Airbnb, 2019).

As with many new companies and business models, explosive growth has brought about some exciting opportunities, yet it has also brought some serious unexpected outcomes. Some of these issues are relatively straightforward (lost key, does not meet expectations, things not working, a consistent structure for collecting occupancy taxes, et al.). Other issues involve policies for lastminute cancellations and the legality of renting properties in certain cities and countries (Schlichter, 2018). The company has had to adjust and change their policies to fit a number of different scenarios. Some adaptations include: verifying guests, adding security cameras, obtaining required permits and licenses, etc. In its infancy, these organizations are in their earliest stages of learning how to do 32 SPRING

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business “right” and stay compliant with local, regional and national laws while simultaneously reducing the risk of litigation and negative publicity (Airbnb, 2019).

The size, status and locations of some of the rental properties have now created an emerging — and somewhat alarming — type of consumer market. These are “Party Houses:” a term that has not yet been clearly defined by consumers or Airbnb type organizations. The company itself is struggling not only to define a Party House but also having difficulty determining which listings can properly classified as a Party House. Agreement seems to surround several key items: a large number of occupants, occupants not listed officially when making a reservation, a location and size conducive to a large event or party, etc. Often, these reservations are purposefully made without a large number of occupants listed as guests (Oliver, 2019). Properties are being used as a location for a way for friends to get together for special occasions or for large families to gather for reunions at great locations around the world. They are also rented out by individuals to purposefully invite a large number of people to an advertised party or other large event.

The issue with large groups gathering at one location is that the intention of the renter may not always be good-natured.

Stories of high school parties that include alcohol and drug use are becoming more common with rental properties, and it is difficult to become aware of these parties until they have already begun (Cole, 2019).

The most recent tragedy to date occurred this year. It raises serious questions about

Airbnb and its ability to regulate these scenarios. A “Party House” in an upscale neighborhood near San Francisco, California, was the site of a shooting that killed five and injured several more. The property was rented through the Airbnb service (Oliver, 2019). The company responded by banning party houses and has vowed to use better technology and screening processes to combat the issue, but there seems to be many more ways to work around the issue than there are to solve it.

Our industry has always put safety and security first. Indeed, the American Hotel and Lodging Association (AHLA), as well as its state affiliates like the Florida Restaurant and Lodging Association (FRLA), encourages guest safety and security in multiple ways. They offer training and certifications to educate employees and are now focused on protecting associates as well as guests. It does not appear to be prevalent among the Airbnb rental properties.

In conclusion, it seems unlikely and nearly impossible for the same level of guest safety and security as found in traditional hotels to be implemented by an organization that already has over 7 million locations. From small motels to mega-conference resorts and everywhere in between, including shared rentals, safety and security should be the priority. It is our hope that shared accommodations services will move in this direction.

JB Ward is an instructor in the Hospitality and Tourism Management Program at Florida Atlantic University (FAU). Peter Ricci is the Director and Clinical Associate Professor in the same program.

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PHOTO BY YAVORSKIY / ISTOCK / GETTY IMAGES PLUS

By DR. JB WARD AND DR. PETER RICCI

SAVE THE DATE FALL BOARD MEETING

N ov e m ber 4 - 7 , 2 0 2 0 Hu tc h i n son Sho res Resor t & Sp a Je nsen B each

C ON T AC T AGH OLST ON@ FR LA.OR G FOR S P ONS OR S HIP OP P OR TU N IT I ES

Bibliography for the article, Shared Accommodation Services —The Security Conundrum, on page 30:

FLRESTAURANTANDLODGINGSHOW.COM

Airbnb. (2019, November 10). Airbnb Newsroom. Retrieved from Airbnb: news.airbnb.com/en-uk/about-us/ Airbnb. (2019, November 10). What legal and regulatory issues should I consider before hosting on Airbnb? Retrieved from Airbnb: www.airbnb.com/help/article/376/what-legal-andregulatory-issues-should-i-consider-before-hosting-on-airbnb Cole, B. (2019, May 24). FLORIDA TEEN RENTED AIRBNB HOUSE FOR PROM AFTER-PARTY AND STOCKED IT WITH JELLO SHOTS, MARIJUANA AND STRIPPER POLES: POLICE. Retrieved from Newsweek: newsweek.com/florida-teen-airbnb-marijuana-alcohol-stripperpoles-prom-after-party-police-1435099 Mody, M., & Gomez, M. (2018). Airbnb and the Hotel Industry: The Past, Present, and Future of Sales, Marketing, Branding, and Revenue Management. Boston Hospitality Review.

Oliver, D. (2019, November 4). Airbnb plans to ban ‘party houses’ after Orinda shooting. Now people are asking how. Retrieved from USA Today: usatoday.com/story/travel/ hotels/2019/11/04/orinda-airbnb-shooting-party-house-banincites-questions-skeptics/4154696002/ Schlichter, S. (2018, October 10). 7 Airbnb Problems and How to Solve Them. Retrieved from Smarter Travel: smartertravel.com/7-airbnb-problems-solve/

SeptEmber 22-23, 2020

s orlAndO, fL

orange cOuNty ConvENTiOn CeNtER

PART OF FOOD & BEVERAGE WEEK : FLORIDA SPONSORED BY

ONE BADGE. TWO SHOWS.

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Sustainability

Sustainability & Green Initiatives at the Universal Orlando Resort Hotels

By TIM BAILEY, AREA MANAGING DIRECTOR OF OPERATIONS, LOEWS HOTELS AT UNIVERSAL ORLANDO

Our Commitment

As the co-owner and operator of all eight hotels at Universal Orlando Resort, Loews Hotels & Co. embraces its responsibility as an environmental steward and is committed to achieving success through sustainable and environmentally responsible business practices. Our hotels are focused on conserving energy and water, reducing waste and optimizing responsible sourcing.

“Loews Hotels is in the business of hospitality, but we also believe that doing the right thing is everyone’s business, especially when it comes to being environmentally responsible,” said David Bartek, vice president of operations for Loews Hotels at Universal Orlando. “That’s why we remain focused on consistently re-evaluating and raising our standards to find greater efficiencies and innovative, sustainable solutions.”

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Current Practices at Some or All of the Universal Orlando Resort Hotels All or some of the on-site hotels at Universal Orlando Resort are using the following techniques and technologies to reduce our environmental impact: Energy & Water Conservation » Guest rooms feature programmable thermostats with motion detectors to control air conditioning and reduce energy use as well as low-flow showerheads and sink faucets to conserve water. Energy-efficient lighting is used throughout the hotel and public lighting is on timers. » We are an Energy Star Partner through the U.S. Department of Energy’s Better Buildings initiative.

Waste Reduction » Green bags in guest rooms empower guests to recycle aluminum, plastic bottles, glass and papers. Heart of house recycling includes aluminum, steel, plastic, cardboard, toner cartridges, fluorescent bulbs, paper, newspaper, office paper, glass and magazines. » Our hotels utilize recycled products, including all paper products made from 100% recycled materials. » In 2019, our Orlando hotels recycled more than 15.2 million pounds of waste and 370 tons of cardboard. » Biodegradable and low-toxicity cleaning products are used throughout the operation. » Excess food is donated to the Second Harvest Food Bank of Central Florida.

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» Our hotels partner with Clean the World, a global health organization committed to improving the quality of life for vulnerable populations around the world. Through their programs, they provide hygiene supplies and education using recycled and repurposed supplies donated by hospitality industry partners.

Responsible Sourcing » Loews Hotels at Universal Orlando purchase products and seasonal items from Central and South Florida vendors. » Our hotels use ecofriendly inks and papers.

Room service, lounges, bars, banquet rooms and restaurants, including pool restaurants, primarily use reusable linen, dishware and silverware.

Green Certified » Our hotels are designated members of the Florida Green Lodging Program and the Orlando Green Business Certification program. » Six hotels earned the Three Palm designation, the second highest ranking of environmental performance from the Florida Green Lodging Program. The two newest hotels in our portfolio at Universal’s Endless Summer Resort are currently in the certification process.

Focused on the Future

As technology advances, Loews Hotels & Co., in partnership with Universal Orlando, will continuously seek new ways to integrate leading environmental practices into our operations and partner with like-minded vendors. Our teams remain focused on consistently reevaluating and raising our standards to find greater efficiencies and innovative, sustainable solutions that help build a greener world.

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Buyers Edge Program

FRLA’s New Partnerships To Save You Money With Manufacturer Rebates!

Here is a little bit more information about each offering.

Source1 Purchasing for Lodging

Established in 1997, Source1 Purchasing is a leading Purchasing Services Organization (PSO) that provides innovative procurement-based solutions, supply chain management options and strategic supply chain management services to hotel and lodging operations of all sizes. From single-location and multi-unit independent hotels to major corporate lodging facilities with centralized buying functions, Source1 Purchasing works to help hospitality operations achieve results by maintaining alignment with brand standards, growing and strengthening

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supplier networks and controlling quality standards in every location.

Source1 Purchasing supports the hospitality industry by providing access to nationally contracted pricing, dedicated account management and specialized programs and tools that create significant value within the lodging supply chain.

These programs are 100% free; members never pay any fees or dues!

Want to know more? Ask your Regional Director for details or sign up for this manufacturer appreciation program at portal.buyersedgeplatform.com/#/ platform/brand/s1p/1. Sign up today and start saving!

Dining Alliance for Independent Restaurants

Dining Alliance is the largest group purchasing organization for independent restaurants in the United States. Dining Alliance pools the buying power of independent restaurants and then uses that volume to negotiate deals and terms with manufacturers to help member restaurants get the best prices available in their markets.

Plus, Dining Alliance Members earn quarterly cash back rebate checks for buying popular products from top manufacturers.

As a Group Purchasing Organization, Dining Alliance does not deliver the food or collect the payments. Rather, they make sure that members can maximize profitability by procuring the items they use every day at a competitive prices.

Talk with your Regional Director or visit portal.buyersedgeplatform.com/#/ lop/partners/frla to join more than 45,000 restaurants in earning cash back for your purchases.

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RLA has recently partnered with the Buyers Edge Platform, an organization that offers manufacturer rebates on products purchased every day by restaurant and lodging operations. Buyers Edge offers programs for independent restaurants with 10 or fewer locations and 10 or more locations. These programs encompass Dining Alliance.

The hotel and lodging program is known as Source 1, and it also offers great rebates to its members. Now is the time to find out how your business can benefit from an initiative of this manner.

It doesn’t take much time to sign up, but in order to receive the rebates, you must be signed up as a member with all pertinent information provided to Source 1 or Dining Alliance. Before signing up, be certain that you have your purchasing information accessible. You will need to refer to it while submitting your information.

Hotel Technology Write Something Here

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Five Technologies Hoteliers Should Consider Adopting in 2020 This article originally appeared on LodgingMagazine.com in December 2019.

By PAULA CARREIRÃO

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he new year is here, and hotels are preparing budgets and strategies to start off on the right foot. The problem — how to decide which technologies are worth a hotel’s investment?

Hotels that don’t invest in technology lag behind the competition. According to a recent report, 54 percent of hotels planned on increasing their technology budgets in 2019. In addition to committing to making these investments, it’s also important to understand how new tools fit into a hotel’s needs.

Here are the top five technologies that hoteliers should consider adopting in 2020. These tools span pre-stay, in-stay, and after-stay services, allowing hotels to efficiently address the entire guest experience.

1. AI Chatbots Hotel chatbots powered with Artificial Intelligence (AI) can provide convenient customer service during a guest’s pre-stay experience. Chatbots are fast, easy to use and efficient. Automated services and AI can help personalize service by collecting guest data and make the guest experience seamless by centralizing all online customer service.

Chatbots can also be used during a guest’s stay — instead of standing in line, guests can easily get the answers they need to simple questions via a chatbot.

PHOTO BY SAKLAKOVA / ISTOCK / GETTY IMAGES PLUS

2. 360-Degree Video Tours In the battle between OTAs and hotels to attract travelers online, having an easyto-use booking system is a basic — yet crucial — move. Travelers not only search the best prices and accommodations online, but they also book and pay through their smartphones. What can give hotels a competitive edge are 360-degree video tours — a form of video marketing that allows brands to show off a property’s physical FRL A .org

qualities. Unlike virtual reality videos, which require a VR headset, guests can view 360-degree videos on a range of devices.

Also known as a spherical video, this kind of tool is becoming popular because it is harder to say “no” to an experience than an idea.

3. Smart Check-In Having to wait in line to check-in can ruin a guest’s experience from the start.

Smart check-in using self-service kiosks and smartphones as room keys impress guests while mitigating the workload put on hotel staff. A 2019 survey of more than 3,600 travelers commissioned by hospitality firm Criton found that self-check-in and accessing a room via digital key are primary requirements of today’s guests. Moreover, 68 percent of those surveyed found it unacceptable to wait in line at the front desk for longer than 5 minutes.

4. Internet of Things The internet of things (IoT) makes it possible

to centrally control in-room amenities and facilities, giving guests the convenience they are seeking when staying in hotels. IoT also supports sustainability initiatives, allowing guests and staff to better regulate energy consumption while reducing costs and emissions.

5. Online Review Management

A brand’s online reputation should never be taken for granted. In a world dominated by tweets and posts, social media has an immense influence on the lives and decisions of travelers. Hotels should embrace social media and approach it not only as a marketing tool but also as a customer service tool. A hotel’s management team should monitor social comments on a daily basis — a task that is difficult or even impossible if done manually. Through online review management tools, hotels can better handle the volume of social comments and address guest feedback before, during, and after stays, improving loyalty.

To enchant guests, hotels should go beyond hospitality warmth and reach top-class service with ‘wow’ moments that only these technologies can bring to the table.

Paula Carreirão is a Content Producer and Hospitality Expert at Asksuite, the global leader in customer service platform for hotels. Being an ex-hotelier herself, she now writes about the benefits of technology and artificial intelligence in the hotel industry at the blog Ask Insights. Asksuite.com FLORIDA RESTAUR ANT & LOD GING

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Human Trafficking Awareness

Super Bowl LIV Human Trafficking Awareness Training

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rior to Super Bowl LIV, hotel industry officials, lawmakers, local partners, the NFL, leading experts and FRLA joined forces to rally against human trafficking with a half-day summit to create awareness about this awful crime. Large events, such as the Super Bowl, can create opportunities for instances of human trafficking due to an influx of visitors, and the hotel industry is tackling this through the No Room for Trafficking Campaign and the support of National Human Trafficking Awareness Month. The summit focused on what can be done to spot and stop traffickers in Florida.

The American Hotel & Lodging Association (AHLA), in partnership with the Asian American Hotel Owners Association (AAHOA) and the Florida Restaurant & Lodging Association (FRLA),

brought together Attorney General Ashley Moody, state lawmakers, local hoteliers, and human trafficking prevention organizations. It’s a Penalty and A21 to expand on nationwide efforts. The event highlighted pivotal partnerships with law enforcement and effective tools that have been implemented to reduce the number of incidents of trafficking in hotels.

The event also included a human trafficking prevention training session for hotel employees at the Fontainebleau Miami Beach. State officials and lawmakers also participated in a human trafficking prevention training session with local hotel employees at the Fontainebleau Miami Beach.

FRLA believes we have a moral obligation to do all we can to prevent this atrocious crime and to ensure that the Sunshine State remains a warm and welcoming place for all visitors. In that spirit, the Association has committed to educating our members as well as others within the hospitality industry about the dangers of human trafficking. In September 2018, FRLA began to offer free training to encourage all hospitality workers to get educated about this crime.

We have partnered with subject matter experts to create a completely free online training course designed to help hoteliers, restaurateurs, and their staff: » Recognize the signs of human trafficking » Learn best practices to protect victims and businesses » Promote anti-trafficking awareness Visit FRLA.org/government-relations/ legislative-priorities/human-trafficking to find out more about human trafficking and to access the course.

Chip Rogers, CEO AHLA, Attorney General Ashley Moody, Cecil Staton, CEO AAHOA and FRLA CEO Carol Dover participated in this event.

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 38 SPRING

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FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

SOME DAYS AT THE OFFICE ARE BETTER THAN OTHERS.

SA VE T H E DA TE S S E P TE MBER 23 NRA GOL F RECEPTION CHA MP I ON S GAT E GO L F CL U B

S E P TE MBER 24 GOLF TOURNAMENT CHA MP I ON S GA T E GO LF CL U B

I T 'S NOT H OW GOOD Y OU PL A Y. . .

I T' S WH O YOU PLA Y WIT H T H A T C OU N T S. “A s fi rst ti me s po n sor s of th e Bob Leo nar d Gol f C la s s ic , we w er e bl ow n a w ay ! What a g r ea t eve n t, ne tw ork i ng wit h t o p i n dus tr y pr of es s io n als at on e of the m os t be aut i f u l gol f c o urs es i n c en tral F lo rida . We can ’t wai t t o s ee wh a t t he 2 020 t o ur na me nt has t o of f er ! ” - Ma ril yn Arn all | F PL Se ni or Custo m er A dvi sor CONTACT AGHOL STON@FRLA.ORG FOR SPONSORSHIP' S, TEAMS & MORE INFO. OR VISIT FR LA. ORG/ CORPORATE- EVENTS

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B U S I N E S S M AT T E R S

Heartland - Online Sales Approach

Remind consumers they can still shop with you, even from a distance A website is a must-have for any business right now. Consumers spending more time at home still need to shop. And you need to be able to accept payments for purchases online.

Break down physical walls Whether connecting via a mobile-friendly website or a mobile-ordering app, consumers are increasingly engaging with businesses from their sofa.

A website makes your business accessible from anywhere in the world via potential customers that have an Internet connection.

Create another marketing channel Whether connecting via a mobile-friendly website or a mobile-ordering 40 SPRING

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app, consumers are increasingly engaging with businesses from their sofa.

A website makes your business accessible from anywhere in the world via potential customers that have an Internet connection.

Interact with customers in the way that they choose According to the National Restaurant Association, 54% of adults order directly from a website or mobile app because of the customer experience it provides. Joan can pre-order meals from her favorite restaurant on her mobile device and simply pull up to the curbside parking spot to pick up.

Zack will pick up his meal in-store, but pre-ordering helps him bypass the line. Ted can order food delivered to the comfort of his home and avoid crowds altogether.

Stay in contact with customers.

A website provides two-way communication with potential customers.

If you have just added delivery as a service, be sure to talk about it.

Encourage your customers to leave feedback on your products and service.

Your customers may be on self-quarantine, but that doesn’t mean you can’t stay connected and continue providing excellent service.

An online presence can keep your business going when people are practicing social distancing and cities are enacting stay in place. When fears pass, your website will continue to be a valuable asset that can change and improve your business in the future.

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ocial distancing has increased the adoption of online shopping as people spend more time at home. Thus, having an ecommerce presence has never been more important to reduce the distance between you and customers.

Yet, many small businesses are still not using the internet to conduct business. In fact, 36% of U.S. small businesses don’t have a company website, according to Small Business Trends.

Now is the time to get online or to refresh your ecommerce presence if you already have one.

B U S I N E S S M AT T E R S

Hemp Food Establishment Permit Rule Now Promulgated CBD now legal in Florida to add to food

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PHOTOS BY CREATIVE-FAMILY / ISTOCK / GETTY IMAGES PLUS

ursuant to Section 581.217, Florida Statutes, and Rule 5K4.034, Florida Administrative Code, the Florida Department of Agriculture and Consumer Services (FDACS) is now authorized to issue food permits for the manufacturing, processing, packing, holding, preparing or selling of food consisting of or containing hemp extract and CBD at wholesale or retail.

Retail hemp food establishments are food establishments that prepare and/or sell prepackaged food consisting of or containing hemp extract, which includes CBD or other cannabinoids to the end consumer.

Wholesale hemp food establishments are food establishments that manufacture, process, pack, hold or prepare food consisting of or containing hemp extract, which includes CBD or other cannabinoids and sell that product to other businesses.

To learn how to apply for a food permit, please visit the Florida Department of Agriculture and Consumer Services at fdacs.gov/BusinessServices/Food-Establishments/Retail-Food-Establishment-Permit.

A summary of Frequently Asked Questions can be viewed here: fdacs.gov/content/download/89947/file/FDACS-Hemp-FoodEstablishment-Guide-Dec2019.pdf

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A LA CARTE

Joe’s Stone Crab Is Top Independent Restaurant In U.S. Joe’s Stone Crab, Miami Beach, is the top independent restaurant in a recent Restaurant Business survey. Serving 325,530* meals with $38,400,000* in sales and an average check of $87*, it topped the charts above such restaurants as Carmine’s (Times Square), The Boathouse (Disney Springs), Old Ebbitt Grill (Washington, D.C.), Lavo Italian Restaurant & Nightclub (New York), Smith & Wollensky (New York), Gibsons Bar & Steakhouse (Chicago), Balthazar (New York), Junior’s (New York) and Prime 112 (Miami Beach). *Estimated by Restaurant Business.

Tobacco Products Minimum Age of Sale Raised From 18 to 21 Years of Age On December 20, 2019, President Donald Trump signed legislation to amend the Federal Food, Drug, and Cosmetic Act and raise the federal minimum age of sale of tobacco products from 18 to 21 years. It is now illegal for any retailer to sell any tobacco product — including cigarettes, cigars, and e-cigarettes — to anyone under 21. FDA will provide additional details on this issue as they become available.

The FDA has six months to finalize additional details and regulatory measures (like requiring all retailers to check ID for anyone under the age of 30 — currently 27), etc. FRLA will provide information to industry upon receipt of such information.

Join the American Cancer Society In April To Beat Cancer Together vs. Cancer is a national point-of-sale campaign that raises awareness and funds to fight cancer. This powerful messaging aligns with our trusted brand and delivers actionable content and high-impact solutions. To get more info contact Sara Gross at sara.gross@ cancer.org or (813) 349-4297.

Heidi Dennis

In Passing 42 SPRING

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After a long battle with cancer, beloved Heidi Dennis passed away in late February. She was most recently the General Manager of the Pelican Grand Beach Resort and was awarded the 2019 General Manager’s Award at FRLA’s Stars of the Industry Gala. In addition, she was named as FRLA’s June 2019 Member of the Month.

Heidi was featured in FR&L’s 2018 Women in Lodging Issue and had this to say about her career in the lodging industry.

What advice do you have for someone entering the hospitality industry? “If you want a career in hospitality, get your degree, but learn all areas from the ground up. Walk in others’ shoes: housekeeping, front desk, kitchen, restaurant etc.” Heidi was also known for her love of the industry. She was asked: What is your favorite part of working in the hospitality industry? “The team! Walking daily throughout the hotel and really appreciating everything they do every day.”

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MOVERS AND SHAKERS

Meet FRLA’s New Comms Staff FRLA has a new Press Secretary and Communications and Marketing Coordinator. Welcome to Ashley Chambers, FRLA’s new Press Secretary, and Alison Burtoft, Communications and Marketing Coordinator.

Ashley has a diverse background in public relations, events and political campaigns. Prior to joining FRLA, she served for nine years as the Director of Communications for the Florida Department of Elder Affairs under Gov. Rick Scott and Gov. Ron DeSantis. Prior to working on the Rick Scott for Florida campaign, she worked in Washington D.C. for President George W. Bush doing media and White House advance, as well as at the U.S. Department of Commerce and the U.S. Department of Justice. Ashley received her Bachelor of Arts in Political Science from Baylor University.

She resides in Tallahassee with her husband, Blake, and 2-year-old son, Marshall.

Allison’s background includes marketing, public relations and event coordinating. Prior to working at FRLA, she served as the External Affairs Coordinator at the Florida Department of Elder Affairs under Governor Ron DeSantis. She also worked in account management at The Zimmerman Agency. Allison graduated from Florida State University in 2017 with a Bachelor of Arts degree in Editing, Writing and Media and a minor in Business. She lives in Tallahassee and is looking forward to getting married this fall.

Mike Quillen

Lynne Hernandez Nominated as Hospitality Tourism Professional of the Year Congratulations to Lynne Hernandez, FRLA South Florida Regional Director, for being named as a nominee for the From Miami TV Tourism Professional of the Year. Great job, Lynne!

Sarasota County Sheriff Tom Knight recently presented the agency’s firstever Community Partner Award to Mike Quillen, co-owner of Gecko’s Hospitality Group.

Quillen serves on the sheriff’s advisory board and is credited with working with other local business owners to create the SCSO Charitable Foundation. The goal of the nonprofit is to assist individual employees of the Sarasota County Sheriff’s Office who are experiencing extraordinary personal or family need. Since its inception a few years ago, the foundation has helped several sheriff’s office members through financial loss and major medical expenses. Mike, you make FRLA proud!

Jimmy Theo Patronis Sr.

Bill Robinson

Jimmy Theo Patronis Sr. — father of Florida Chief Financial Officer Jimmy Patronis and owner of Captain Anderson’s Restaurant in Panama City, Florida — passed away recently. Mr. Patronis was an active member of the FRLA. In 1953, he and his brother Johnny moved to Panama City and operated the Seven Seas Restaurant, and he later purchased Captain Anderson’s Restaurant. In addition, Mr. Patronis graduated from Florida State University with a business degree, served in the U.S. Air Force, and was devoted to helping his community.

He is survived by his wife, Helen, four sons, Theo, Yonnie, Nick and Jimmy, 10 grandchildren and two great grandchildren.

Bill Robinson, former 1994 Chairman of the Florida Restaurant & Lodging Association, recently passed away.

Robinson, a native Floridian, attended Florida State University and served in the U.S. Air Force. Upon completion of his service, he graduated from Florida Atlantic University.

In 1975, Robinson opened Fat Willie’s Fish Camp in Valrico. It is still open and operated by his stepson and his wife; it’s now called Willie’s: The Place For Seafood. Robinson served as president and was an active member of the Hillsborough Chapter of FRLA. In addition, he served on the Governor’s Worker’s Compensation Reform Advisory Group, supported local law enforcement, and was very involved in local youth programs.

He was 80.

FRL A .org

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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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1. The Lee Chapter’s Board Members Installation was officiated by Commissioner Pendergrass. 2. The Lee Chapter recently presented a check for $5,000 to local high schools with the proceeds from their Taco Cook-Off. 3. Robin Bayless of TooJay’s and her pal, Rick, enjoyed the evening at the EATS event. 4. RLA Hillsborough 2020 Board at Flemings wears blue to support Human Trafficking Awareness.

5. The Lee Chapter’s Board Members Installation was officiated by Commissioner Pendergrass. 6. The Northeast Chapter held its annual ROSE Awards recently celebrating 110 nominees! 7. The Palm Beach EATS event was a great time and a great success.

44 SPRING

2020

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

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

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8. Abdel Adili, the President’s Award winner from the Hyatt Regency Jacksonville Riverfront & Omni Jacksonville Hotel, received the award from the Northeast Chapter President, Scott Wellington, Aloft Jacksonville. 9. Lindsy Autrey (center), an active member of the Palm Beach Chapter, was named as a James Beard Foundation nominee for Best Chef in the South. 10. Regional Director, Jodi Cross, was on hand with new General Manager Bernardo Neto for the opening of The Ben, a beautiful new hotel in West Palm Beach.

FRL A .org

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H O S P I TA L I T Y W O R K F O R C E

How Exposure Control Plans Can Help Counter Risks of Blood-Borne Pathogens

By ASHLEY HENDERSON, HUB INTERNATIONAL

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46 SPRING

2020

hotels are increasingly provided with devices to use instead of their hands when reaching under mattresses or changing sheets because of needles that could be underneath or in the folds. And a lot of trash is created that may carry sharp objects and is carried or dragged to a dumpster. If the object breaks through and cuts the worker or spills in a common area, there’s another exposure.

OSHA requires restaurants to have an exposure control plan that is reviewed and updated at least annually. Surprisingly few guard against the risk of bloodborne pathogens with such a plan, but it’s important for protecting employees and controlling costs that can arise when accidents happen.

OSHA (and others) provide guides on creating an exposure control plan, but for the purposes of blood-borne pathogens, it’s important to be aware of the criteria that you’re required by OSHA to meet. Here are the top considerations: 1. First, your plan must be made available to all workers, and they must be educated on its purpose and use. It must reflect all required protections. All workers who have been exposed to blood-borne pathogens must be offered vaccinations at the employer’s expense. Should they decline, they must sign a specifically worded legal document to that effect. Recordkeeping is critical, as is observing privacy guidelines on OSHA logs and incident forms.

2. The plan must specify control measures to eliminate or minimize employee exposures. This encompasses both personnel assignments and engineered solutions. For personnel assignments, a narrow group of people, like a back-of-the-house restaurant manager, is trained in relevant first aid functions and charged with ensuring safety standards are met. For engineered solutions, it’s key to try to eliminate puncture exposures. If complete elimination of the hazard is not possible, other precautions may be taken. Needle resistant gloves are one form of personal protection, along with heavier duty trash disposal bags and needledisposal boxes. Guidelines and company training procedures also help: Trash bags should not be filled to the brim and casually thrown over the shoulder or dragged to the dumpster when use of rollers can move them faster and safer.

The burden is on restaurants and hotels to keep workers and patrons safe in an environment where serious diseases are more easily spread than ever before. An exposure control plan is one way to manage the risks more effectively.

About the author: Ashley Henderson is an Assistant Vice President and Senior Risk Consultant at global insurance brokerage Hub International.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

PHOTO BY ARTRANQ / ISTOCK / GETTY IMAGES PLUS

ven as the Florida restaurant industry continues to respond to the state’s Hepatitis A epidemic, where the pace of new cases in 2019 prompted the August call of a public health emergency, a related issue in the risk of Hepatitis B may be getting sidelined for now but still requires attention.

Over 3,000 cases of Hepatitis A were reported through Nov. 30 in Florida, with many workers in all types of food establishments testing positive. Restaurant owners have responded accordingly, both bringing in state health officials to provide vaccinations or giving their workers the time to get them. Many also say they have stepped up their preventative protocols like handwashing after bathroom use as Hepatitis A can spread through transmission by infected food handling.

Then, there’s Hepatitis B. Early in the year, Starbucks became the inadvertent poster child for that risk when 4,100 employees successfully petitioned to have needle disposal boxes placed in the coffee shop’s bathrooms.

It stemmed from worsening problems with drug users carelessly disposing of their used hypodermic needles in bathrooms. In Florida, though, the issue of improved food service protocols to reduce exposures to Hepatitis B may been overshadowed by the outbreak of Hepatitis A. The rise in both Hepatitis A and B relates to the opioid crisis — a greater use of hypodermic needles in unclean conditions by a user population that’s increasingly transient.

Florida’s restaurant industry has numerous low-paying jobs that attract infected workers who may spread Hepatitis A. But the risk of blood-borne transmission of pathogens like Hepatitis B and other potentially infectious materials (OPIMs) should also be a concern — not just to restaurants but also to the larger hospitality industry in general.

The risk of blood-borne infections is high in hospitality. Kitchens can’t function without very sharp knives; one slip can raise the risk of an exposure. Housekeeping workers in

A LA CARTE

TOP TRENDS New Menu Items 1. Healthy bowls 2. Plant-based proteins (burgers, chicken, seafood, eggs) PHOTOS BY ZUFAR KAMILOV (PLANT BURGER), STOCKFOTOCZ (PEPPER), PHOTOEUPHORIA (HUMMUS), YULIA BUZAEVA (LENTILS) / ISTOCK / GETTY IMAGES PLUS

3. Healthy kids meals 4. Zero-waste dishes (repurposing scraps and trim) 5. Ethnic breakfast dishes (Turkish menemen, North African shakshuka, etc.)

Flavors 1. Sweet heat 2. New chili peppers 3. Functional mushrooms 4. Japanese umami (natto, tamari, tare, etc.)

5. Pulses (chickpeas, lentils, etc.)

Protein 1. Plant-based proteins 2. Specialty burger blends (mushroom-beef burgers, etc.)

3. Unique beef and pork cuts Pan-Asian pork 4. Artisan hummus

FRL A .org

FLORIDA RESTAUR ANT & LOD GING

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

Educational Foundation State Competitions:

ProStart and HTMP The Annual ProStart Culinary Team and Hospitality Tourism Management Programs (HTMP) recently held their state competitions in Orlando. The events were well attended with 50 ProStart teams in attendance and 13 HTMP teams participating. FRLA is proud of these programs and our commitment to the future of the hospitality industry.

Congratulations to all participants and winners!

20TH ANNUAL PROSTART CULINARY TEAM COMPETITION WINNERS (OVERALL) 1ST PLACE – JP TARAVELLA HIGH SCHOOL Address: 10600 Riverside Drive, Coral Springs, FL 33071 Phone: (754) 322-2300 Instructor: Scott Goodman 2ND PLACE – EAST RIDGE HIGH SCHOOL Address: 13322 Excalibur Road, Clermont, FL 34711 Phone: (352) 242-2080 Instructor: Ken Pitts and Christopher Dwyer 3RD PLACE – HIALEAH GARDENS HIGH SCHOOL Address: 10700 Hialeah Gardens Blvd, Hialeah, FL 33018 Phone: (305) 528-5951 Instructor: James Bryant 4TH PLACE – JOHN A. FERGUSON HIGH SCHOOL Address: 15900 SW 56th Street, Miami, FL 33185 Phone: (305) 408-2700 Instructors: Janett Toledo, Jorge Garcia and Jebel Cordoba 5TH PLACE – TIE – EASTSIDE HIGH SCHOOL Address: 1201 SE 45 Street, Gainesville, FL 32641 Phone: (352) 955-6779 Instructor: Pam Bedford 5TH PLACE – TIE – STRAWBERRY CREST HIGH SCHOOL Address: 4691 Gallagher Road, Dover, FL 33527 Phone: (813) 454-7842 Instructor: Paul Bonanno

17TH ANNUAL HTMP COMPETITION WINNERS (OVERALL) 1ST PLACE – STONEMAN DOUGLAS HIGH SCHOOL Address: 5901 Pine Island Road, Parkland, FL 33076 Phone: (754) 322-2150 Instructor: Mitchell Albert Students: Hunter Dorman, Jacob Foster, Anne Pretner, Lexi Tracton 2ND PLACE – MIAMI SPRINGS HIGH SCHOOL Address: 751 Dove Ave, Miami Springs, FL 33166 Phone: (305) 885-3585 Instructor: Kristine Acosta Students: Marta Stewart, Jesus Rodriguez, Ester Yupanqui, Natalie Garcia 3RD PLACE – GAINESVILLE HIGH SCHOOL Address: 1900 NW 13th Street, Gainesville, FL 32609 Phone: (352) 339-3657 Instructor: Dawn Bekaert Students: Jett McNeill, Keaundra Boykins, Isabella Fulwider

GLOBAL SPONSORS

UNIVERSAL SPONSOR

48 SPRING

2020

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

FRLA New Members Sept. 19–Dec. 19 • 1-800 Water Damage of North Orlando • 21 Spices By Chef Asif • 3 Daughters Brewing • Absolute Clean HVAC LLC • Aderhold Roofing • Allied Universal Security • Alsco • American Cleaning Services Inc • Amicon Construction • Amigos 30A Mexican Kitchen • Amrit • Arc Educates • Arepa Marketplace Latin Cafe • Avli Mess Hall • AXS Law Group • Beach Box Cafe • Bilheimer Capitol Theatre • Blue Native of the Florida Keys Inc • Bolay Alton Square • Bolay Miami Lakes • Bolay Oviedo Central Square • Bolay West Pines • Broussard’s Bayou Grill & Cajun Market • Broward College • Bulk Cooking Oil Solutions (BCOS) • Busch Gardens Tampa • Cafe Portofino • Cajun Specialty Meats • Camp Mack Resort • Cape Crossing Resort & Marina • Carr Riggs & Ingram • Chefs Against Hunger • Chihuahua Brewing Co • Clyde’s Cozy Corner Cafe • Comcast Business FRL A .org

• Comfort Suites Baymeadows • ContinuumHR • Corks + Forks Catering • Crown Roofing LLC • Daily Eats Soho • DAS Beer Garden • Days Inn • Dean’s South of the Border • Demetrio’s Pizza House • Dolphin Sands Clearwater Beach • DoubleTree Suites

by Hilton • Drive Shack • Duffy’s Sports Grill Port St Lucie South • Duffy’s Sports Grill West Boca • Edward’s Fine Food & Wine • FAU Hospitality Management Program • Finesse Corporate Wellness Inc • FireFin Grill • First Novo LLC • Fleetmode LLC • Food Fix 123 • Fountain Grille • FTR Hospitality • Gator’s Dockside Hunters Creek • Gator’s Dockside Waterford Lakes • George’s At Alys Beach • Goichi’s Sushi Cafe • Graziano’s Restaurant Group • Green Market Cafe • Grits & Grind • Hank’s Hair of the Dog Saloon • Heritage Restaurant Group • High Dive West Palm • Hilton Garden Inn Tampa Airport Westshore • Hilton Orlando

• Historic Key West Inns • History Class Brewing Company • HMC Healthworks Inc • Holiday Inn Express & Suites Jacksonville Town Center • Hotel Maren Fort Lauderdale Beach, Curio Collection by Hilton • Hurricane Charleys • Imperial Dade • Innovation Hotel • Interstate Restoration • Ivy House Restaurant • Ivy on the Square • Java & Jam • Jazzy’s Mainely Lobster • John Bateman Photographer • Johnny Malloy’s • Kickfin • Koa Poke & Burrito • Kwik Dry • La Cocina • La Crema Tapas & Chocolate • La Nopalera 210 • Legacy Vacation Club Services LLC • Little Caesars Pizza • Little Jim Bait and Tackle • Lost Inn Paradise • Lovvett • Luv Child • M Lounge • Magensa S A • MagicWaste Management • Marco Beach Ocean Resort • Margarita Republic • McMahon Hadder Insurance • Miller’s Ale House Lady Lake • Minuteman Press Delray Beach • Morgan Stanley • Mr Hospitality Group LLC

• My Area Network • My Pho King Dumplings • Naples Zoo At Caribbean Gardens & Restaurant • Newman-Dailey Resort Properties • O & S Associates • OAI Visual Branding • OMG National • Ordermark • Parking Management Company • Parthenon Bar & Grill • PCD Building Corp • Pearl Island Retreat • Polar Controller Inc • Props Brewery & Grill • Proven Results • Pure Florida • Rebel House • Residence Inn Cape Canaveral • Rex Baron • Reyna’s Taqueria • RJ Gator’s • Rodilla Brickell City Centre • Rodilla Coconut Grove • Rodilla Coral Gables • Rodilla Sanchez US LLC • Rodilla Wynwood • Rooftop • Ruth Eckerd Hall • Ryno’s Whistle Stop • Safety Harbor Resort & Spa • Sale E Pepe • Sandman Savrann PLLC • Score Naples • Scusi Restaurant Partners LLC • Scusi Restaurant Partners LLC • Seminole State College of Florida • ServPro of North Pensacola • Seville Quarter

• Sheraton Miami Airport Hotel • ShiftPixy • Shiso Crispy • Shooters World • Shore Shack Pizza • Siam Gulf • Sirata Beach Resort • Solid Rock Engineering Consultants Inc • Source 1 Purchasing • Spatch At Flagler Village • Spell Restaurant Group • SpotOn • St Johns Tavern • Station 96 LLC • Suwannee Valley Resort • Taco Dirty To Me • Tally Food Equipment Service & Design Inc • Tarpon River Brewing • The Bath & Tennis Club • The Breakfast House • The Event Factory • The Feinstein Group • The French Cafe • The Loxahatchee Club • The Mirador • The Pineapple • The Rotella Group • The Studios of Key West • The TwinEagles Club Inc • The Yard On Mass • Topgolf Orlando • Township FTL • Tropical Promotions • TRP Taste • TSP Screenprinting Embroidery • Twisted Tuna - Jupiter • Waterline Marina Resort & Beach Club • Xtreme Action Park • Zero Waste Disposal & Recycling LLC

FLORIDA RESTAUR ANT & LOD GING

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REGIONAL REGIONALDIRECTOR DIRECTOR & CHAPTERMAP MAP & CHAPTER

GULF ISLAND COAST LEE

GULF ISLAND COAST COLLIER LEE ROZETA MAHBOUBI

954.270.5814 | rmahboubi@frla.org

FLORIDA INNS Statewide Chapter

COLLIER

KERI BURNS

407.256.7660 | kburns@frla.org

ROZETA MAHBOUBI

954.270.5814 | rmahboubi@frla.org

FLORIDA INNS Statewide Chapter

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

KERI BURNS

407.256.7660 | kburns@frla.org

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2020

FR L A . ORG / ME MB E RS HI P

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

CITY

Apr

May

Jun

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

LOCATION

ALTAMONTE SPRINGS

14

12

9

Hampton Inn

BOCA RATON

23

21

18

Hilton Garden Inn

DAYTONA BEACH

8

20

24

Courtyard by Marriott

FT LAUDERDALE

8

13

10

Hyatt Place

FT MYERS

2

8

5

Hilton Garden Inn

FT PIERCE

9

14

11

UF Indian River Research

FT WALTON

7

12

2

Wyndham Garden

GAINESVILLE

23

21

25

Best Western Gateway Grand

JACKSONVILLE

6

4

8

Lexington Jacksonville Riverwalk

JACKSONVILLE BEACH

23

29

11

Four Points by Sheraton

KEY WEST

-

13

-

DoubleTree Grand Key Resort

KISSIMMEE

7

5

3

Holiday Inn

LAKELAND

6

11

1

Courtyard by Marriott

MELBOURNE

7

5

2

Holiday Inn Hotel & Conference Center

MIAMI ENGLISH

23

19

18

Homewood Suites by Hilton Miami

MIAMI SPANISH

7

7

2

Homewood Suites by Hilton Miami

NAPLES

16

15

12

DoubleTree Suites

OCALA

9

7

11

Homewood Suites Ocala Heathbrooke

ORLANDO

7

5

2

Embassy Suites

PANAMA CITY

23

28

25

Gulf Coast State College

PENSACOLA

21

19

16

Hampton Inn Pensacola Airport

PORT RICHEY

7

4

9

Homewood Suites by Hilton Tampa-Port Richey

SARASOTA

1

6

3

EVEN Hotel Lakewood Ranch

ST AUGUSTINE

15

6

3

Holiday Inn Express & Suites

ST PETERSBURG

6

12

8

Holiday Inn Express

TALLAHASSEE

16

21

18

Lively Technical Center

TAMPA

20

11

8

Holiday Inn Tampa Westshore

WEST PALM BEACH

6

11

8

Holiday Inn West Palm Beach Airport

* Dates are tentative

safestaff.org

Food Manager Training & Testing Schedule *Check SafeStaff.org for updates and cancellations due to COVID-19.

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.

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