Florida Restaurant & Lodging Magazine Spring 2021

2021 LODGING ISSUE

Announcing Enhanced FRLA SafeStaff Food Handler Training, powered by ServSafe

Page 19

Meet Julie Imanuel Brown SPRING 2021 | FRLA.ORG

New DBPR Secretary

Page 30

Casa Marina

Secrets of Success

Heartland

Heartland

Restaurant Restaurant Powerful. Scalable.

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Target Audience Full Service.

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Food Truck.

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heartland.us/restaurant heartland.us/restaurant A Global Payments Company

A Global Payments Company © 2019 Heartland Payment Systems. LLC

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contents S P R I N G 2 0 2 1 | F R L A .O R G

DEPARTMENTS

06 Leadership Reports Letters from the CEO and Chairman 08 United Healthcare Navigating Wellness During COVID 10 Heartland Ditch Your Old Point of Sale?

12 Path to Power Eric Waltz 15 Fiberbuilt Tips from an Old Professional 18 Palm Beaches Television Bill Scott 46 A La Carte Tax Deductions; REGULATED Podcast; Cocktails To Go; CORE By The Numbers

50 Hospitality Happenings Check Out What Is Going on Around the State 51 Educational Foundation ProStart

THE LODGING ISSUE

20 Lodging FRLA’s Lodging Partners 22 FAU The Talent Trail Off 24 Vamoos Four Ways to Use Digital Products Effectively 26 SilvaClean Cleaning Up On Consumer Confidence 27 Florida Hospitality Three Issues for 2021 28 Spas The New Normal 28 Rotary Supply Unwavering Quality 30 Secrets of Success Casa Marina 34 Meetings & Conferences Staying Safe at Events 36 Prestwick Sustainable Touchpoints 37 De Vega Adapting Design for Guests 38 Super Bowl Event Human Trafficking Awareness

SPECIAL FEATURES

16 Julie Imanuel Brown Meet the new head of DBPR 40 Membership Benefits Learn What FRLA Membership Can Do For You 42 Virtual Brands | FP&L's Energy Saving Efficiency Tips 43 Withum Five Tips to Increase Cybersecurity 44 Jackson Lewis What Lies Ahead in 2021 45 Minimum Wage Here It Comes 49 SHAQ Bowl Raising Money For Restaurants For up-to-date FRLA event information, please be sure to check FRLA.org.

Images graciously provided by Little Palm Island, Opal Grand and Pelican Grand Beach Resort.

FRL A .org

FLORIDA RESTAUR ANT & LOD GING

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2021-22 CHAIRMAN OF THE BOARD

Jim Shirley

Chef Jim Shirley Enterprises, Santa Rosa Beach

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2021-22 VICE CHAIR

Olivia Hoblit

Regional Manager, Innisfree Hotels, Amelia Island 2021-22 SECRETARY/TREASURER, RESTAURANT DIRECTOR

John Horne

Owner, Anna Maria Oyster Bars, Bradenton 2020–21 RESTAURANT DIRECTOR

Carlos Gazitua

President & CEO, Sergio's Family Restaurants, Miami 2020–21 LODGING DIRECTOR

Roger Amidon

General Manager, Palm Beach Marriott Singer Island Beach Resort & Spa 2021–22 LODGING DIRECTOR

Barbara Bowden

Area Managing Director for Loews Hotels at Universal Orlando 2020 IMMEDIATE PAST CHAIRMAN

Sheldon Suga

Vice President & Managing Director of Hawks Cay Resort Florida Keys MANAGING EDITOR

Looking for a turn-key solution for

GREASE TRAP INSTALLATION maintenance and compliance?

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

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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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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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2021

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

ONLINE FOOD HANDLER PROGRAM

Through a partnership with SafeStaff, your Florida employees can now receive food handler certificates online through ServSafe.com.

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LEADERSHIP REPORTS

Letter from the CEO Florida’s 2021 legislative session has officially begun in Tallahassee, and we are pushing for legislation that will aid in the recovery of Florida’s hard-hit hospitality industry. Gov. Ron DeSantis signed his first bill on March 29 to protect Florida businesses from frivolous COVID lawsuits.

SB 72 was a top priority FRLA was pushing for, and we commend our legislators and governor for its swift passage. Hotels and restaurants have been significantly impacted

by COVID-19 as visitors dropped from record numbers of more than 131 million to just 86 million and businesses were shut down. FRLA continues our fight to protect your businesses through legislative action.

With business travel, conferences and trade shows replaced with virtual events, Florida’s lodging industry has faced catastrophic business losses and closures.

This issue features lodging and offers articles of interest, information and resources that will help to build consumer confidence and interest in travel again.

There is good news for our industry with recent federal legislative action, including the progress of the PPP Extension Act, which would extend the Payroll Protection Program until May 31, 2021 to allow for more time to use currently unspent dollars.

Also, on March 11, President Joe Biden signed the American Rescue Plan Act

into law, which included the $28.6 billion Restaurant Revitalization Fund (RRF). The RRF is a critical tool for the survival and recovery of Florida’s restaurants which have been hardest hit by COVID-19 impacts.

Since the beginning of the pandemic, the national restaurant industry has experienced more than $250 billion in losses and more than 110,000 closures. At the onset of the pandemic in Florida, nearly 600,000 restaurant workers were furloughed or laid off. Some have gone back to work, but more than 10,000 restaurants have closed. The RRF provides much-needed targeted relief for our restaurants to help those surviving restaurants to rebuild and recover.

The RRF will create a new federal program for restaurant owners with 20 or fewer locations. Operators can apply for tax-free grants of up to $5 million per location or up to $10 million for multilocation operations. The grant amount is determined by subtracting 2020 sales from 2019 revenues.

Funds from the grants can be spent on a wider range of expenses than previous relief programs, including mortgages or rent, utilities, supplies, food and beverage inventory, payroll, and operational expenses.

There will be $5 billion of the fund set aside for restaurants with gross receipts under $500,000 and, for the first three weeks of

the application period, the Small Business Administration (SBA) will prioritize awarding grants for women-, veteran-, or socially and economically disadvantagedowned businesses.

Florida is known for its unparalleled attractions, beaches and especially our hospitality industry, and we knew the COVID-19 crisis would be the worst we have ever seen. Through persistence with our partners at the National Restaurant Association, we have advocated for targeted relief for a year, and the passage of the Restaurant Revitalization Fund brings hope for survival and recovery. We still have a long way to go, but this is a huge achievement for Florida’s restaurants.

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

Chef Jim’s Opening Salvo “These are the times that try men’s souls.”

When Thomas Paine wrote these words during the 1700s, he would have had no idea how perilously they would apply to the state of the nation 300 years later. Who could have imagined the carnage of the past 12 months?

A year ago, I believed I would be surfing into the chairmanship of the FRLA, the best trade association in our country. Our members had fed 25 million of our neighbors and welcomed 131 million visitors to our state that year.

Anticipating the greatest seasons of our history, we were riding high.

We all know the rest of this story.

But our association is not made up of summer soldiers. We didn’t give up by curling into the fetal position. Looking at an uncertain future, the FRLA’s amazing staff made financial sacrifices and provided guidance to help engineer best practices and worked tirelessly with the CDC to implement these practices. We created a “Seal of Commitment” program that could help consumers identify establishments with best practices in place.

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Our members pivoted to food to go and groceries, asked for — and got — cocktails to go, and implemented outdoor seating rules to help keep their business alive. Finally, Dan Murphy, Carol Dover and our regional directors, along with thousands of members, spent endless days battling a well-meaning but poorly thought-out, business-killing amendment.

I’m proud to serve the industry that is the American dream. We all washed dishes and more as we worked our way up to better things.

We’ll fight to keep such opportunities open. I ask that you continue to stay engaged, with eyes wide open, ready to meet the challenges of each new day — all while rising to the occasion like the men and women of Thomas Paine’s time many centuries ago.

Jim Shirley

Jim Shirley 2021 Chairman of the Board FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

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U N I T E D H E A LT H C A R E

UnitedHealth Group Navigating COVID-19 and Its Impact: Take Control With Whole Person Wellness “Wellness is a state of complete physical, mental and social well-being, and not merely the absence of disease or infirmity.” – The World Health Organization » Stress influences many hormones, including cortisol, that impact the production of antibodies & extra stress on the pituitary and adrenal glands leaving us immunocompromised. » According to many studies, the most common health problem in the world is depression, often manifested in the form of insomnia, stress, poor nutrition, physical inactivity, obesity, and heart disease. » Social relationships have an impact on our mental health, physical health and mortality risk. Sociologists have identified a link between social relationships and

health outcomes. Many studies show that social relationships, both quality and quantity, have short and long-term effects on our health. » Loneliness can kill. A person who is lonely is 50% more likely to die prematurely than a person who has healthy social relationships. Loneliness can reduce a person’s immune system and cause inflammation in the body which can lead to heart disease and other chronic conditions. Without social or emotional support, stress can place a bigger toll on a person’s health.

–Psychology Today

Here is what others are doing: » Turn off the news » Read a book » Listen to music » Take a break from social media » Learn how to control your breathing » Grounding: try to relax as you lie flat on your back on the floor » Get outside » Move your head and body » Practice mindfulness » Learn to meditate (Headspace, Sanvello, Calm) » Try yoga

The Cost of Burnout is High: How Do We Recover?

1. Know your stress signals & triggers: » Pay attention throughout the day to your ups and downs, periods of flatness, low energy, agitation, sadness, lack of concentration, lack of motivation, hopelessness, feeling lack of control, grief, inability to accomplish and deliver what we usually can, exhaustion, “I have nothing left to give anyone”, irritability, etc. » Recognize your level of agitation/heightened emotional state and take corrective action to manage in real time as it occurs or as soon afterwards as feasible. » Choose effective recovery strategies to quiet the mind, relax the body and bring yourself back to a place of restoration.

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2. Focus on right brain activities: » Sensory » Appreciation / gratitude » At the moment awareness / mindfulness » Not goal-directed 3. Give some thought to YOU: Make time for these things daily – even a few minutes throughout the day changes our physiology and makes us stronger physically and mentally. » What gives you a measure of peace? » What relaxes you? » What makes you feel great or at least good? » What gives you joy? » What restores you?

Assess and focus on what really matters to you in life and work: what can you get rid of? What can you work around? What can be put off?

» Journal » Laugh (stimulates lungs, heart and endorphins) » Exercise » Spend time with an animal » Hug more (those in your household during COVID) » Ask others how they are feeling » Connect with others virtually » Focus on giving if you are able » Mindfully focus on every single simple activity and the accompanying feeling of accomplishment

» Start & end the day with gratitude Breathe! It is our best tool – easy and free! If you do nothing else, schedule yourself, make time for deep breathing throughout the day even a few breaths will trigger a reset in your mind and body. In for 4, hold for 4, out for 6 is a tried-and -true method but anything works!

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

You take care of your community.

We help take care of you.

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

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

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

These plans have exclusions and limitations. Contact your UnitedHealthcare broker or the company for more details.

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. EI20266454.0 08/20 ©2020 United HealthCare Services, Inc. FRL A .org

FLORIDA RESTAUR ANT & LOD GING

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HEARTLAND

Is Now the Right Time to Ditch Your Old Point of Sale for Something New?

L

ike most small businesses, restaurateurs threw their 2020 plans out the window after pandemic shutdowns shuttered locations. But small businesses aren’t the only ones who altered their plans. You can add point of sale software providers to the list.

Companies like Heartland began upgrading products and developing new features to help small business owners thrive when business is unusual.

Here are six of the latest product features and things you should consider when deciding to upgrade your point of sale: 1. Is your point of sale more than you bargained for?

Point of sale systems aren’t one size fits all.

Some solutions are designed for complex businesses, offering features that you’ll never use. Complex solutions usually mean a complex user experience. If you’re having trouble navigating the display screen, think about the new server you just hired. How many hours will it take to cross-train him on the system?

2. Support. Support. Support.

If location is most important in small business hierarchy, support is the next bullet on the list. Make sure you’re getting the point of sale support you need as the business grows. Is the company offering consulting support? If not, find a partner who’s aware of the latest payment tech trends and products so that you have the tools you need today and in the future.

3. Does it have online ordering?

Yes, it’s not new, but before you skip ahead to the next tip, make sure you understand the benefits of integrating online ordering with the point of sale.

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A cloud-based point of sale with a builtin online ordering tool lets you accept orders on your website and manage them at the point of sale. And since these are cloudbased systems, you can track online sales from anywhere, on any web browser.

4. Make sure it’s restaurant approved.

Remember, not all point-of-sale systems are the same. Choose one built for your restaurant. Some newer, cloud-based point of sale systems offer an array of features — like real-time reporting, time and attendance, inventory management and customer-buying behaviors. These systems are perfect if you want to save on inventory costs, reduce overtime wages and optimize your menu.

5. Can’t touch this.

Payment companies invested a ton of resources into contactless and touchless payment technology over the past year, with “scan to pay” and “pay-to-link” being the latest to hit the market. These two features are transforming the way restaurants accept payments. Sounds great, but what are scan to pay and pay-by-link?

Scan to pay technology lets customers scan a unique QR code with their smartphone, usually printed on their check, and pay for their meal at the table, host stand or the curb.

With pay-by-link, you can create a unique payment link and text it to the customer. No more accepting cards over the phone. No more unpaid to-go orders.

6. Keep scheduling, payroll and the point of sale under one roof.

Why should you find a solution that combines these three functions?

Well, fewer headaches for one, but by combining scheduling, payroll and payments, you’ll spend less time scrolling through spreadsheets and more time growing your business.

An integrated solution shares data, so if a server enters her tip on the point of sale, it’s synced with the other programs. And since these are cloud-based systems, you can create schedules from anywhere, on any web browser. Staff can view schedule updates from their phone in real time.

If it feels like the right time to update your point of sale, we suggest you check out Heartland Restaurant. It’s a smart, cloudbased point of sale designed for restaurants; it checks all our boxes.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

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For more information contact: Patrick McGrath Patrick.McGrath@amerigas.com 904-325-5604

Visit our website to hear firsthand from AmeriGas customers on how we kept them fueled in a time of need: www.ameri.gs/airborne1

PAT H T O P O W E R

Path to Power: Eric Waltz

E

ric Waltz started in the hospitality industry with room service at the Sanibel Harbor Resort and Spa in Fort Myers.

He earned an associate’s degree and moved to Orlando to start his career and attend the University of Central Florida. He worked at the Peabody Orlando and later attended the Supervisory Development Program at Marriott Orlando World Center. From there, he worked for the Walt Disney World Dolphin Resort in various roles and was General Manager of Shula’s Steakhouse. He moved around as a GM for Marriott and eventually was named as GM for the Palm Beach Gardens Marriott. It was there he found Ocean Properties and was hired as General Manager of the Sandpearl Resort. He’s been there for 10-plus years.

Waltz has been a member of the Pinellas County Tourism Development Council, President of the FRLA Pinellas County Chapter and Chairman of the Clearwater Beach Chamber of Commerce.

Q: How did you get started in the hospitality industry?

After moving to Florida in 1991, I had no idea what I wanted to do with my life.

I was hired as a room service server, and at the time, I was looking for a job not a career. Soon after I started, I realized that the hospitality business was a good fit for me. I enjoyed providing service to people and making sure they were happy. I worked hard and wanted to do a good job. Shortly after I started at Sanibel Harbor Resort and Spa, I was promoted to Room Service Captain and Department Lead. In 1995, I was awarded the Employee of the Year, a recognition I am still very proud of.

Q: Early in your career what was the most valuable lesson you learned?

The most important lesson I’ve learned is to treat your employees fairly. Respect your employees and give them the benefit of the doubt more often than not. Employees make the difference in any business. We have a saying at the Sandpearl, “It’s not just a pretty place on a pretty beach, it is the associates that make the difference.”

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Q: Do you have any mentors who were instrumental in helping you achieve your goals?

Early in my career, I focused on hotel food and beverage. When I was at the Orlando World Center Marriott and the Walt Disney World Dolphin Resort, I had a boss named Tony Porcellini. He was a passionate person who knew a lot about food and beverage. He had standards, and you DID NOT deviate from them. While he wasn’t always the easiest person to work for, he taught me a lot and took a chance by hiring me as the General Manager of the WDW Dolphin’s flagship restaurant, Shula's Steakhouse. I was also fortunate to work for a couple of good GMs, Jason Kreul and Kenric Hall. They shared how important it is to be approachable and trusted by employees. Although I’ve never worked for Russ Kimball of the Sheraton Sand Key, he is someone who I highly respect.

He demonstrates the importance of being involved with the local community and being involved in local government. I don’t know if there is anyone more respected than Russ, and I’ve benefited greatly from spending time with him. I also feel blessed to have landed where I am today: working for Ocean Properties.

It is an outstanding company. They own and operate high-quality properties giving

management the ability to run the business and make smart decisions. Andy Berger is Vice President of Florida Operations, and he was instrumental in helping me achieve my goal of being a long-term GM of a place like Sandpearl Resort.

Q: What is the single greatest factor in the success of your career?

I think I’m viewed as being approachable and friendly by my team. They know that I have their backs and will support them as much as I can. I also think they know that if things aren’t done correctly, there is a level of accountability.

Q: Is there anything that you would like to share with Florida’s hospitality industry?

This last year has taught us a lot. We were on a roll: seven years of unprecedented growth year over year. Then the pandemic hit in March 2020, and our industry was devastated. We all saw how bad things can be. We should all be grateful that we live in a travel destination that will be one of the quickest to recover. We should also not take our employees or guests for granted as we experienced how quickly they can all go away.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

Florida Restaurant & Lodging Association

SEAL OF COMMITMENT

1

2

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

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

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

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

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

CONGRATULATIONS to our newest Seal of Commitment designees!

NORTHEAST FLORIDA

SUNCOAST: SARASOTA AND BRADENTON AREA

Amelia Hotel at the Beach, Fernandina Beach Amelia Island Historic Tours, Fernandina Beach Days Inn by Wyndham, Orange Park Grumpy’s Restaurant, Orange Park Grumpy’s Restaurant, Middleburg Hampton Inn & Suites Amelia Island, Fernandina Beach Hoyt House Bed & Breakfast, Fernandina Beach Mocama Beer Company, Fernandina Beach Omni Amelia Island Resort, Fernandina Beach Ritz Carlton Amelia Island, Fernandina Beach Ronnie’s Wings, Green Cove Springs The Addison on Amelia Island, Fernandina Beach

Circo--A Taco and Bourbon Joint, Sarasota Libby’s Brasserie Lakewood Ranch, Sarasota Libby’s Neighborhood Brasserie, Sarasota

NORTHWEST FLORIDA Farm & Fire Southern Pizzaria, Santa Rosa Beach

PALM BEACH Café L’Europe, West Palm Beach TREASURE COAST Comfort Suites, Stuart FLORIDA KEYS Fairfield Inn & Suites, Marathon Hawks Cay Resort, Duck Key

TAMPA BAY AREA

FRL A .org

The Library, St. Petersburg Walk-On’s Sports Bistreaux, Tampa

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"The Marketing and Operations summit is a great mix of networking, education and fun. I bring 10 "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." 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 - Michael J. Vinik, Area Vice President | BJ's Restaurants Corporate

SAVE THE DATE AA UGU UGU ST ST 18-19, 18-19, 2021 2021 SEMINOLE SEMINOLE HARD HARD ROCK ROCK HOTEL HOTEL && CASINO CASINO 1 S emiH nole O L L Y WWay, O O D ,Davie, F L . FL

FRLA FRLA .ORG .ORG /EVENT /EVENT /MARKETING /MARKETING -O ERATIONS -O ERATIONS -S MMIT -S MMIT // CONTACT AGHOLSTON @FRLA.ORG FOR S ONSORSHI O ORT NITIES CONTACT AGHOLSTON @FRLA.ORG FOR S ONSORSHI O ORT NITIES

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, PRESIDENT OF SALES FOR FIBERBUILT UMBRELLAS AND CUSHIONS

W

ow, 2021 … FINALLY! I am so glad hindsight is 20/20, and I for one do not plan on looking back at 2020. As I sit here and ponder what I can say good about 2020 (since my Nana always told me to either say something good or shut up) here are a couple of good things I can take away from it: I will never complain about traveling again, I will never complain about the early allied conference meetings again, and I am so glad we were members of the Florida Restaurant & Lodging Association during the pandemic. They really helped us more than I have space here to say.

I believe 2021 is going to be an awesome year for suppliers (unless you sell Plexiglas,

plastic gloves and/or masks — you probably will never have another 2020). Many of us have felt the effects of our customers’ decline in business, and we have had good friends close their doors for good. But we did not give up, we hung in there and continued to provide customers with good service, reasonable terms and excellent products. For that, I believe we will be rewarded with their loyalty when the good times return.

I believe our customers also recognize when we, as suppliers, continue to support the FRLA even when we do not necessarily see immediate ROI. While I was having lunch next to a table of our executive board members, I overheard Dan Murphy

sharing the great news about how many suppliers continued to pay their dues and sponsorship money, even when they knew they would not be getting any type of face time for it. It made me proud to know that Dan and his team are always looking out for us. Again, that is not just a partnership, that is family.

So here are two of my very first tips for a prosperous 2021: get involved with your local chapter again, and be sure to pay your dues and sponsorship!

Hope to see you face to face at the summer Board of Directors meeting!

SHADE PRODUCTS & CUSHIONS FOR EVERY LOCATION, BUDGET AND DESIGN FLEXIBILITY IS OUR GREATEST STRENGTH™ Toll-free 866.667.8668 www.fiberbuiltumbrellas.com FRL A .org

FLORIDA RESTAUR ANT & LOD GING

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DBPR

New Hotel, Restaurant and Alcoholic Beverage Regulator Appointed

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ov. Ron DeSantis recently appointed Julie Imanuel Brown as Secretary of the Florida Department of Business and Professional Regulation (DBPR). She replaces Secretary Halsey Beshears, who stepped down in early 2021.

In this role, Secretary Brown will regulate all lodging, restaurants and alcoholic beverages in the state of Florida.

“I’m pleased to appoint Julie Imanuel Brown as Secretary of the Department of Business and Professional Regulation,” said Gov. DeSantis. “Julie brings a unique blend of experience in the private and public sectors as well as the legal field, including over 10 years of service on the Florida Public Service Commission and various corporate positions. I’m confident she will do a great job in our continued fight to cut red tape and ease regulation on our businesses and hard-working Floridians.”

“I’m honored to be appointed by Gov. DeSantis to this important position, which impacts millions of Floridians,” said Secretary Brown. “As Secretary, I will work to build on the Governor’s foundation to implement meaningful occupational licensing reform, as well with business leaders and business owners during Florida’s economic recovery.”

Secretary Brown has served on Florida Public Service Commission (PSC) since 2011 and served as Commission Chairman from January 2016–January 2018. In this role, she served as one of five commissioners responsible for ensuring Floridians receive electric, natural gas, telephone, water and wastewater in a safe, reasonable and reliable manner.

Before serving on the PSC, Brown was Associate Legal Counsel of First American Corporation, a Fortune 500 company, where she handled a variety of legal issues in the Eastern, Midwest and Mid-Atlantic Regions, including corporate compliance with regulatory authorities. She previously worked as a corporate attorney at Shumaker, Loop and Kendrick, LLP in Tampa; Director of Franchise Sales & Development for Checkers Drive-In Restaurants, Inc.; and as an Assistant City Attorney for the City of Tampa.

Brown is very active in her community and dedicated to public service. In 2020, Gov. DeSantis appointed Brown to serve as one of 11 on the Florida Women’s Suffrage Centennial Commission to ensure the statewide observance of the centennial of women’s suffrage, and she has previously served on the City of Tampa’s Architectural Review Commission. Additionally, Brown serves on the Board of Directors and is a member of the National Association of Regulatory Commissioners (NARUC) and previously served as Chairman of the Florida Legislature’s Study Committee on InvestorOwned Water & Wastewater Utility Systems.

Commissioner Brown graduated magna cum laude with a Bachelor of Science from the University of Florida, where she was the recipient of the Outstanding Female Leader award, President of Florida Blue Key, inducted into the Hall of Fame, and received the 16 SPRING

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Dean’s Cup for the College of Journalism and Communications.

She earned a Juris Doctorate from the University of Florida Levin College of Law, is a member of the Florida Bar, and a member of Leadership Florida, Class XXXIII. Commissioner Brown is a member of the Florida Bar and has a Florida Real Estate Broker’s License. She and her husband have two children.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

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FRL A .org

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Bill Scott XXXX XXXX

EXECUTIVE VICE PRESIDENT, SOUTH FLORIDA PBS

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ill Scott is a legend in the television industry. He was the President and CEO of the Travel Channel, and the former President of the PAX Television Network (now ION Media).

In the early 1980’s, Mr. Scott served as President and Chief Operating Officer of an ABC / Westinghouse Broadcasting joint venture for cable television, Satellite News Channels. Prior to that, Mr. Scott was Senior Vice President, Group W Radio, and served as Vice President / General Manager of the group’s flagship station, WINS, New York. While there, he introduced the “You Give Us 22 Minutes, We’ll Give You the World” news format. He also served as a Distinguished Professor, Media at Florida Atlantic University.

PBS has been an educational and informational mainstay for 50 years. Can you briefly explain what sets PBS apart from TV networks (the main four – excluding cable)?

PBS is unique among TV networks with a mission to serve its diverse communities with programs that educate, enrich and entertain.

It provides extensive educational programming for children.

It’s no wonder that so many adults say “I grew up with PBS.” And for 17 years in a row, it has been America’s most trusted institution.

PBS is, in every sense, The Public’s Media.

South Florida PBS and The Palm Beach County Tourist 18 SPRING

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Development Council (via The Palm Beach County Film and Television Commission) co-produce On the Town in The Palm Beaches. Why has this joint venture been so successful?

On the Town in The Palm Beaches is informative and fun and viewers know PBS is not trying to “sell” them something. We show them what is available in this area, cultural attractions, unique vistas, interesting and exciting things to do here. The host, Frank Licari, is the perfect travel companion: upbeat, fun, knowledgeable, authentic. The Palm Beaches is a premier tourist destination and this program shows what makes the area so popular. The program provides behind-the-scenes stories of the people and neighborhoods of The Palm Beaches, which is easily reachable…by auto, rail, and air for short or longer visits.

PBS has dozens of travel shows – why does the topic of travel work so well for the network?

Travel shows work well on PBS because they transport the viewer to the destination. They respect the sophistication of the PBS TV audience and the thirst for more than just sight-seeing. We tell stories, reveal history, highlight cultural attractions, the people as well as the beauty of the venues featured in the shows.

These programs are not just travel shows; they are expertly guided visits that explain and show what

makes these places fascinating and “must experience.”

It is worth noting that PBS viewers have long enjoyed and enthusiastically supported the kinds of travel programs we have been broadcasting. The long-running Rick Steves PBS travel program is an example of this, and is as much a journey through history as a journey to distant lands. Burt Wolf ’s Travels and Traditions, which is also broadcast on South Florida PBS stations WXEL (serving The Palm Beaches) and WPBT (serving Miami-Dade and Broward counties and the Florida Keys). These two programs carry the tradition of trust and accuracy that underscore all PBS programming. On the Town further cements that travel and culture relationship with our viewers. One of the hallmarks of On the Town is its focus on art and cultural venues in The Palm Beaches and Art Adventures, produced in collaboration with the Cultural Council for Palm Beach County; is part of the foundation of art, culture, entertainment and information and respects our viewers and those who come here to see all that this piece of paradise offers.

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ART ADVENTURES the lion country legacy LITTLE WONDERS OF THE PALM BEACHES THE PAR-FECT 18

Tourist Development Council

ThePalmBeaches.TV The Palm Beaches TV offers high-quality, family-friendly original programming

TRAVELS & TRADITIONS WITH BURT WOLF BIRDING ADVENTURES ON THE TOWN IN THE PALM BEACHES The Perfect Place HOOKED ON THE PALM BEACHES SCUBA NATION PASSPORT TO THE PALM BEACHES WOMEN IN POLO

Palm Beach County’s Official Tourism Television Channel

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

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LODGING issue T

o say this has been the most difficult period of all time for Florida’s lodging industry is an understatement. We are all hopeful that with the vaccine and the anticipation of “revenge travel” that our establishments will soon be filled with happy business and pleasure travelers. Economic indicators are still below the year-over-year comparison, but they are beginning to appear as though they are climbing.

Florida’s hotels and resorts are still the most beautiful in the world, and we hope this issue of Florida Restaurant & Lodging Magazine honors the industry in some ways and also provides resources and information of value. Speaking of resources, don’t miss the articles that feature some awesome suppliers: Applied Silver, Prestwick Ltd., Puzzle HR, ISM Spa, DeVega Design, Virtual Dining Concepts and Fuel Lighting. These articles were chosen to help you with challenges you may be experiencing during this time. So relax, and enjoy our Lodging issue — and we hope to be staying in a hotel near you soon!

FRLA’s Lodging Partners FRLA partners with several organizations to consolidate hospitality industry efforts in Florida. We have three primary partners: the Florida Inns Chapter, Asian American Hotel Owners Association (AAHOA) and the American Hotel & Lodging Association.

The Florida Inns Chapter

AAHOA

AHLA

The Florida Inns Chapter is the only statewide special interest chapter within the Florida Restaurant and Lodging Association (FRLA). We serve as a resource for small independent lodging properties with fewer than 49 rooms, connecting with each other to share best practices, special vendor recommendations and educational opportunities for small properties and inns. As a statewide chapter, they hold most of our meetings virtually to share relevant information. Since this is a special interest chapter, all lodging members are a part of two FRLA chapters, Florida Inns and a regional chapter that is locationbased. Want to know more? Contact Nicole Chapman, Director of the Florida Inns Chapter at (904) 574-2259 or nchapman@frla.org.

The Asian American Hotel Owners Association (AAHOA) is a key partner in our lodging sector partnerships. The more than 18,000 AAHOA members own almost one in every two hotels in the United States. AAHOA is a strong partner in Florida with members ranging from the small operator to some of the largest in the state. With billions of dollars in property assets and hundreds of thousands of employees, AAHOA members are core economic contributors in virtually every community across the nation. In addition to being a proud defender of free enterprise and the foremost current-day example of realizing the American dream, AAHOA is the largest hotel owners’ association in the world. For information about AAHOA, visit aahoa.com.

The American Hotel & Lodging Association is a national-level partner that works to create resources and advocates on behalf of the industry. This group has worked tirelessly during the global pandemic to assist in acquiring the support needed to help the industry recover.

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Together, FRLA, AAHOA, the Florida Inns Chapter and AHLA work to represent all aspects of Florida’s lodging industry. Want to know more?

Contact Dan Murphy, Vice President of Membership at dmurphy@frla.org.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

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F L O R I D A AT L A N T I C U N I V E R S I T Y

The Talent Trail Off — A Dangerous Road Ahead for Hotels and Restaurants

by PETER RICCI. EDD

C

OVID-19 has changed the hospitality and tourism industry forever. While FR&L Magazine focuses on hotels and restaurants, the damage across every segment is evident.

Of particular concern is the ongoing need for talented individuals in our restaurants and hotels. We have struggled for years to find those with the work ethic, demeanor, innate desire to serve and genuine hospitality “spirit” that we crave so dearly in our associates. Crisis cycles are nothing new: 1980’s tax changes, 1990’s Persian Gulf War, SARS, 2000’s 9/11 and recessions. During these former trying periods, our workers were temporarily distressed, dissatisfied and discouraged.

With COVID-19, however, there are dangerous new signals that we may have a permanent long-term inability to attract talent.

The first side of the “evidence coin” on this issue relates to our stream of talent from high schools and colleges. Indeed, an informal chat with 20 college deans and directors of hospitality and tourism programs indicated an immediate spring 2021 drop of 10%-to-60% in the various top national programs. The reasons are many in number: few current available jobs, a rush to terminate or furlough our workers during early pandemic stages, a widely spreading perception that other fields may offer better benefits and higher wages, and many have even had a chance to experience these other career fields while on furlough.

In Florida, culinary education has been 22 SPRING

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hard hit. Le Cordon Bleu operated for a very short time in Miami-Dade County and was unsuccessful in securing enrollments.

In the recent history, both The Art Institute of Fort Lauderdale and Lincoln Culinary Institute in West Palm Beach shuttered their culinary programs. The most recent casualty is the Johnson & Wales North Miami campus, which will close in summer 2021. Other start-up programs and high school ProStart programs will not be able to fill the void ahead. Neither will the HTMP or college-level hospitality programs.

Florida Atlantic University had a successful Executive Education Certificate in Hospitality and Tourism Management program started during the pandemic. With almost 80,000 registered, the registrants have provided valuable insight into their “feelings” about our field and their intentions (or lack thereof ) to return to work within the tourism industry. While this intensive research project has just embarked, several early respondents provide valuable insight of “troubles ahead.”

Several blame their former employers for a lack of care or compassion and a “rush” or “mad dash” to eliminate positions. Others complain that hospitality businesses need to have more stable, secure resources to weather crises that are bound to arise. The “knee jerk” reaction to cut positions and use employees as the scapegoat has come up time and time again. Others indicate that for the first time in years, they have been able to step outside of tourism and explore

better pay and hours. And, an alarming tone of bitterness exists even among those still employed. Many reference the fact that loyalty and years of service mean relatively little — if anything — in our field.

The drop in current hospitality and culinary enrollments combined with a desire by many to leave our industry leads to a conclusion that by 2023, we will be in desperate need of talented individuals.

These cycles and a lack of ensuing talent are historical. COVID-19, however, is unprecedented. The length of time to “stew” and to try other industries will further tarnish our ability to attract or retain.

We must act as a cohesive group enticing individuals to the tremendous benefits of a hospitality career.

As an optimist, the author will continue his lifelong celebration of the hospitality and tourism industry. In particular, he will showcase the valuable and satisfying work found among hotels and restaurants. As an industry professional, you must have the “call of duty” to ensure a sufficient number of future leaders. Empathy is a must when approaching those shell-shocked from the effects of COVID-19.

Peter Ricci, EdD, CHA, CHSE, CRME, CHIA, CHRM, HIFIA, CHBA is the Director, Hospitality & Tourism Management and a Stewart Distinguished Professor at Florida Atlantic University.

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

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LODGING ISSUE

Four Ways to Use Digital Products Effectively in 2021

W

hether you’re the biggest beach resort or the smallest boutique hotel, you cannot afford to be tech shy in 2021. Just about every one of your guests has a smartphone in their pocket, a tablet in their bag — or both. Even before the impact of COVID-19, our lives were dominated by technology, and now digital solutions can keep everyone safe while enhancing guest experiences and ensuring staff effectiveness.

The key, though, is to be smart with where and when you deploy digital at your hotel. It should not replace staff or remove the personal touches that make your property special. Nor should it leave a huge iPad-shaped hole in your wallet.

Here are the best ways hotels can use digital effectively in 2021: 1. To Build Anticipation Guests rarely expect an update from their hotel until their stay is imminent. But it does not need to be that way. Through technology, you can introduce yourself to your guests far in advance, give them a sneak-peak of what lies ahead, ask them what they want from their trip, and answer any questions they may have. That way, even before they’ve stepped foot on your property, they’ll feel better looked after, and safer, than ever.

2. Contactless Check-in The traditional check-in process at a hotel reception has not been fit for purpose for years now. Put simply, it takes too long.

Arriving guests are often at the end of a long journey, and their priority is to get to 24 SPRING

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button; it can be personalized, easily navigated and searchable, and can be updated with just a few strokes of a keyboard.

their room so they can wash, rest, eat or visit the pool. What they don’t want is a half-hour wait at reception. So don’t make them do that.

Digital check-in ensures an efficient, and contactless, experience, meaning guests can simply go straight to their room when they arrive. This also gives staff the time to focus on more important things.

4. Better Communication Traditional face-to-face communication between hotel staff and guests will always be vital, but it should not be the only way to interact. Particularly in the wake of COVID, when reduced physical interaction is an unfortunate necessity, digital communication has a big role to play.

Whether it be keeping guests fully informed before arrival, or allowing them to order a drink from the beach without barely having to lift a finger, digital instantmessaging can help you provide a personal and effective service above and beyond what you did before.

3. A Digital Directory It is time to rethink how you deliver information to your guests. The dog-eared paper room directory is doing little for anyone. It’s inconvenient for guests, and it’s time-consuming to update for hoteliers. It needs to be consigned to history.

In its place, a digital directory can be available to guests anywhere at the tap of a

Vamoos helps hotels and villas transform their guests’ entire experience, from the moment they book to after they return home. With the Vamoos app, your guests have all the information they need at their fingertips, from hotel directories to instant messaging and so much more. Click here to try out Vamoos, or get in touch at info@vamoos.com.

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A Game Changer for Consumer Confidence: Applied Silver

by FRANK BELZER

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ecades ago, the secret to marketing Florida came down to showing off the great beaches, bragging about the weather and claiming the state as the home to a certain famous mouse.

However, those days are gone. Any of us with experience working in global travel recognize that the state is no longer just competing against other nearby states or the Caribbean. Florida is now going head-to-head with Bali, Australia’s Gold Coast, the Maldives, Fiji and hundreds of others. Clearly “great beaches” is no longer an effective message; we need to do more, say something more compelling and differentiate Florida with additional criteria.

Things are changing in the post-COVID world, and the need for more objective criteria will become paramount — and these specs will have to do with cleanliness and sanitation. Some brands have already tried assuring all potential guests of their commitment when it comes to sanitation.

Some have posted “manifestos” on company letterhead with the personal signature of the CEO. All have assigned task forces and working groups to examine their existing processes and “modify” them to fit the new normal. But all this falls short; they are all opinion-based and highly subjective — it’s not what the guest is asking for at all.

Not only do we need to make a commitment or promise to our potential visitors, but we also need to build a standard, establish a reputation and deliver on that across all the destinations we are marketing. It’s not easy because this is an educational behemoth. We need to educate every potential guest on what the assurances are and why they are important. Currently, we might be stumped as we interact with potential visitors.

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How would you answer these questions? » “Could you guarantee that your rooms are cleaner than anyone else’s?” » “I know you are cleaning the hard surfaces with sanitizers, but what about the sheets and the towels — some of these items have much closer contact with me personally than hard surfaces?” » “Are you using some of the same processes that hospitals are using to keep patients healthy and lessen the spread of pathogens?”

Replying to these questions with a letter or a brand promise is not going to work.

People are going to want to know there is an actual system that is being used to provide guarantees and specifics around these questions. There will be levels of certification and standards that we all know are simply a matter of time. But is waiting to be forced to take care of your guest by achieving certain minimum standards something you will be proud of?

The cleanliness and sanitation of an operation should also address soft surfaces such as tablecloths, bedding and towels.

There are approaches available in the marketplace that can be a gamechanger.

Applied Silver has a unique approach to cleaning soft surfaces.

Their SilvaClean® patented cloudbased smart technology platform makes textiles residually antimicrobial. Clinically validated and proven to reduce pathogens and germs (for details refer to product

label), SilvaClean® silver ions infuse fabric with active-pathogen and germ-killing properties. SilvaClean also eliminates odors, removes stains, and reduces static.

I have been an active member of the Visit Florida board for the past few years, and I really enjoy helping the organization as it works tirelessly on marketing the state in other markets. I recently decided to help Applied Silver as an advisor because we need to do something to get the business going again, and that will only happen when people feel comfortable.

Applied Silver can help us to do that and do it quickly. The vaccine will change things, but the concern and worry about sanitation is here to stay. It is not often that our industry has had the opportunity to jump ahead and provide true thought leadership as early adopters; we are too often in a position of being entirely reactive. We have an opportunity to change that, and our potential guests will be thrilled to see us anticipating their needs rather than responding.

Frank Belzer has been both a board member and chair of the marketing committee for Visit Florida for the past three years. He also is a board advisor for Simple Night and Applied Silver. From 2014 to 2020, during a time of unprecedented growth, he was the SVP of Sales for Universal Parks and Resorts, managing relationships with the trade globally. He is a featured speaker and panelist at many key industry events and conferences.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

LODGING ISSUE

Three Issues Facing the Florida Hospitality Industry in 2021

by CHRIS TIMOL

T

he restaurant and lodging industries were disproportionally impacted by the COVID-19 pandemic. Many were forced to shut down and/or limit capacity and were forced to completely rethink their business models to remain viable. At PuzzleHR, we see these as the top three issues facing the Florida Hospitality Industry in 2021.

COVID-19 The Hospitality Industry faces more COVID-19 related hurdles than almost any other. » Keeping employees and customers safe. » Declines in leisure and business travel. » Trend toward an increase in delivery versus dine-in.

Minimum Wage The Florida Minimum wage is set to

increase over the next four years, making a challenging environment even more precarious. » Operating in an environment where expenses are set to increase while revenues decrease. » Reconfiguring coverage levels to minimize expense without impacting the customer experience. » Dealing with wage compression on your staff.

Talent Acquisition The pandemic caused the unemployment rate in the leisure and hospitality industry to spike to 39.3%. As of December, that rate has dropped to 16.7% percent, which is roughly 433% higher than the unemployment rate in some other industries. » Decreasing talent pool as hospitality and

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leisure employees seek employment in other industries. » Competition for talent among peers increases as larger, more well-heeled businesses outbid smaller firms for top talent. » Candidates across all industries are seeking out the “Employer of Choice.”

A fully resourced, professional HR department can help Hospitality Leaders deal with the impacts of these headwinds.

In some cases, the HR department can even turn those headwinds into opportunities.

At PuzzleHR, we know that in these uncertain economic times it is difficult for those in the hospitality industry to even consider spinning up an HR department.

So, we have created packages and programs specifically designed for Restaurant and Hospitality businesses with favorable rates for members of the Florida Restaurant and Lodging Association. Contact us to find out how PuzzleHR can help you put the pieces of the HR puzzle together for your business.

Chris Timol is the CEO of PuzzleHR.

Call or Click Today for Your Free HR Assessment

1-844-385-0515

www.puzzlehr.com

PuzzleHR helps: • • • •

Resolve “Sticky Situations“ Turnover Reduction and Staffing Needs Required Manager and Staff Training Navigate Changing Local Regulations

FRL A .org

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The Spa Industry’s Next Normal

by ILANA ALBERICO, CEO ISM SPA & SPA SPACE APP

T

he “next normal” for the spa industry implies a dynamic and dramatic restructuring. Like most of the spa industry, all the spas we manage in hotel and resorts across the U.S. closed during the initial outbreak of the pandemic. Upon reopening, many of the amenity touchpoints like steam, sauna and relaxation areas have been temporarily eliminated from the guest experience. Rather than let these challenges defeat us, we accelerated our creativity. Our reopened spas are embracing new technology to automate operations and hyper-customize the spa experience for the benefit of our hotel and resort partners, provider partners and guests.

confidence that the world can again travel and enjoy the experience of a spa without the risk,” says Lori Kiel, Chief Revenue and Marketing Officer of The Kessler Collection.

Death of the Static Spa Menu The days of the “one size fits all” spa model are gone. ISM spas have eliminated the traditional spa menu and replaced it with customized massages and facials that meet guests’ personalized wellness needs.

Our client Kessler Hotels is embracing the new customized spa model: “ISM’s willingness to embrace technology and create a personalized approach to booking spa clients and guests appeals to the luxury-scale client that we attract and encourages and gives

Technology to Enable and Empower The tech of the future must act as the business partner to the General Manager and Spa Director, alleviating laborious inputs and allowing properties to operate the spa profitably and on brand. ISM’s new technology partner Spa Space, a new patent-pending technology in beta testing across the Southeastern U.S., allows us to attract the highest quality therapists and drive personalized guest experiences while reducing costs up to 60%. High-tech enabled high touch.

Rotary Supply: A History of Quality

by GREG COPE

T

he “next normal” for the spa industry implies a dynamic and dramatic restructuring. Like most of the spa industry, all the spas we manage in hotel and resorts across the U.S. closed during the initial outbreak of the pandemic. Upon reopening, many of the amenity touchpoints like steam, sauna and relaxation areas have been temporarily eliminated from the guest experience. Rather than let these challenges defeat us, we accelerated our creativity. Our reopened spas are embracing new technology to automate operations and hyper-customize the spa experience for the benefit of our hotel and resort partners, provider partners and guests.

Rotary Supply Corporation is a fourth generation, family owned and operated wholesale linen distributor. For 97 years, Rotary Supply has supported hospitality customers with very competitive wholesale pricing and quality products due to our strong connections with many major mills.

Rotary Supply offers many wholesale soft goods products, such as luxury bed linens, plush towels, comfy pillows, luxury table linens, golf and fitness towels, spa linens, embroidered products and more.

1924: William Simerlein started selling linens to the shipping industry, both cruise lines and cargo ships, in the New York Harbor.

At that time, the New York Harbor was the busiest port in the world. As the business grew, my grandfather, Jack Robinson, joined the company and added oil companies, ship chandlers and camps.

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1974: In 1974, Roger Cope, joined the company and expanded the cruise line business, as well as focusing on the hospitality market.

Due to the excellent reputation for service, quality and pricing, and Rogers’ tremendous work ethic, Roger was able to greatly expand the customer base.

2000: In 2000, I left a successful job on Wall Street after five years and rejoined the family business. We expanded the wholesale product lines, as well as adding new customer markets, from design companies, health clubs, health care/assisted-living facilities and the growing spa market. During that time, we went from being a regional distributor to a national and international distributor.

As the generations continue to grow the business, the one thing that remains constant, is that we will always value the loyalty of our customers and always strive to offer the best competitive wholesale pricing and service. At Rotary Supply Corporation we recognize that you, our customers, are the reason for our success.

Greg Cope is Vice President of Rotary Supply Corporation.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

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• Luxury ROTARY SUPPLY CORPORATION Luxury linens for allROTARY SUPPLY CORPORATION linens for rooms all Providing Ipeccable Service To The Hospitalit guest Providing Impeccable Service To The Hospitality rooms •guest Towels for Industry Since 1924 Towels for Industry Since 1924 all areas of all areas of your your property property including including pool, pool, spa,spa, locker locker rooms andand rooms fitness fitness room •Dining Dining room linens linens including including tablecloths, tablecloths, napkins, napkins, dinnerware, dinnerware, place settings placeand skirting settings and Staff skirting uniforms • Staff Custom uniforms embroidery • Custom embroidery

Toll Free: 888-431-9822 Ext. 112

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Email: greg@rotarylinens.com

Website: www.rotarylinens.com FLORIDA RESTAUR ANT & LOD GING

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Secrets of Success:

CASA MARINA

Casa Marina is one of the many resorts in Florida celebrating milestones this year. With 100 years of history, it is a fabulous property located in the Conch Republic — Key West. It is the go-to resort in the area that is famous for its amenities and luxury. FR&L Magazine is pleased to share our latest Secrets of Success featuring this legendary resort in our first issue of 2021.

Q: So you are celebrating 100 years! Awesome!

Do you have any special activities this year that feature this incredible milestone?

Our 100-year New Year’s Eve Celebration took place with three live bands, fireworks (all socially compliant with local ordinances), the mayor of Monroe County and the mayor of Key West proclamation of Casa Marina Day on Dec. 31, 2020 with a time capsule ceremony marking the next 100 years. We’ve also held a customer loyalty contest giving

50 two-night stays to mark 100 Free Nights — which includes past guests of Casa Marina sharing memories, photos and keepsakes marking their memories. In addition, we have ongoing F&B offerings celebrating this event throughout the year. Some examples include: a Roaring ’20s Valentine Celebration, Memorial Day Weekend will be a celebration to support our historic role with the military, in August it will be the return to the 1980s with Casa Marina’s famous Calabash Nigh Club (one night event) — and more!

Q: Can you explain how 2020 impacted the resort, and what your COVID-19 safety protocols are going in to 2021?

At the beginning of 2020, Casa Marina Key West was poised to have a record-breaking year.

And then, like the rest of our industry, COVID-19 took hold, and Key West was “shut down” on March 17, 2020, forcing the temporary closure

1920

Casa Marina welcomes its first guests on New Year’s Eve and operates as a seasonal resort January through March for the first 10 years.

Casa Marina: Through the years

1912

Henry M. Flagler, upon completion of the railway, promises the town a luxury resort hotel.

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1918

Construction begins under the guidance of a trusted Flagler aid, Louis P. Schutt, who became the resort’s manager until his passing in 1933.

Designed by experts in Spanish architecture, Thomas Hastings and John M. Carrere of New York, as a monument to Henry M. Flagler.

of our resort. As a result of our strict social distancing guidelines and cleanliness protocols, we were able to reopen Casa Marina Key West on June 1. We continue to see steady recovery particularly in our leisure/drive market and with weddings, predominantly due to the strict adherence to Hilton CleanStay guidelines and following all local ordinances.

1935

Casa Marina survives The Great Hurricane of 1935 with no serious damage.

1946

The resort is purchased from the government and operates under several owners through 1962.

1942

The U.S. Navy, by law of eminent domain, buys Casa Marina and converts it to officers quarters. It would remain as quarters until 1946.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

» Two oceanfront pools with concierge services and cabanas — including one adults-only pool » Our beautiful Spa al Mare » Rejuvenating fitness center, with Peloton bikes » Snorkeling and sunset sails, jet ski excursions, kayaks, paddleboards and Fun Cats » Personalized concierge and VIP services

Q: What makes the property unique?

It was built in 1920 and listed on the National Register of Historic Places, Casa Marina is a flawless merging of Old Key West ambiance and contemporary luxury. It is the only luxury brand in the Florida Keys (Waldorf Astoria).

It has the largest private beach in Key West (1,100 feet long).

It is the largest meeting facility

in Key West with two resorts/ brands for the price of one.

Guests of Casa Marina Key West and The Reach Key West, Curio Collection by Hilton have reciprocal privileges to use the facilities of each resort.

Q: What are your signature amenities? » 1,100 feet of private, sandy beach — the largest in Key West

1962

The U.S. military commandeers the resort during the Cuban Missile Crisis, installing missiles directed at Cuba and surrounding the property in barbed wire. The U.S. military briefly considered using Casa Marina as its permanent headquarters.

1966

Sen. Spotswood, a fifth-generation Key Wester who assisted his mother working the newsstand as a small boy, purchases the resort. He leased the resort to the Westinghouse Corporation for training of 300 volunteers for the new Peace Corps.

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Q: Is the Casa Marina a family-friendly resort?

Yes, we offer numerous outdoor/ beachside activities for families, from volleyball to snorkeling sails. In addition, the location of Casa Marina Key West is perfect for family travel being on the “beach side” of the island and close to family friendly activities like the Butterfly Conservatory, Southernmost Buoy and a stop on the Key West Historic Trolley Tour. We also offer a Family Home Schooling Package.

Q: Have you seen the tastes and requirements of your guests change over the years?

We have seen travelers looking for experiences. They want to immerse themselves in the rich culture and history of Key West. Others love the many ecotourism opportunities that Key West has to offer.

Our many repeat guests have

1967–1976

Under new ownership, the resort undergoes an extensive renovation and expansion of guest rooms along Seminole Street.

Q: How do you keep your employees engaged and motivated? » Communication is key for the team to be engaged and connected. » Recognize team members in moments that matter, ensuring frequent, timely and specific » We lead by example and empower our team members to make decisions to deliver exceptional guest experiences. » Ongoing training and opportunities for growth » Ensuring that fun is part of our culture What do you attribute the longevity of the Casa Marina to?

A great team that has provided years of service and great memories to our guests with a rich history, awesome location and amazing service and amenities.

1984–2005

The resort remains empty with the exception of the Birdcage Lounge and outdoor patio.

1976–1979

their favorite dining spots and watering holes along with an ever-developing epicurean scene. In current times, our guests are more aware of travel protocols for cleanliness and social distancing. Hilton CleanStay is a deciding factor when selecting a resort experience.

The resort undergoes multiple purchases and hotel flags. The Reach joins Casa Marina as their sister property.

1984

Adds suites building along Reynolds Street.

2008

The resort is purchased by LXR/ Blackstone.

2017

Park Hotels & Resorts purchases Casa Marina and proudly flies the flag of Hilton’s luxury brand Waldorf Astoria™ Resorts.

FLORIDA RESTAUR ANT & LOD GING

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LODGING ISSUE

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"These are things that will help us survive."

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L

LODGING ISSUE

Until We Meet Again

by JODI CROSS

R

ecently, the CDC updated its guidelines for event planning.

Meetings and social business will eventually need to return for our hotels to survive. As we become vaccinated and more comfortable with friends, family and business associates, we need to reimagine what gatherings look like. The question is how can we safely execute the events of the future with COVID lingering?

Below is a partial list of some of the bullet points from the recently released CDC guidelines. You can see the full checklist at https://www.cdc.gov/ coronavirus/2019-ncov/downloads/ community/COVID19-events-gatheringsreadiness-and-planning-tool.pdf » Develop a plan to use touchless payment options. » Develop a plan to use multiple entrances and exits to discourage crowding in waiting areas. » Develop a plan to change seating layout or availability of seating, or block off rows or sections so that attendees can stay at least 6 feet apart. » Create and install physical barriers, such as sneeze guards and partitions, in areas where it is difficult for individuals to remain at least 6 feet apart. » Create physical guides, such as tape on floors and signs on walls, to promote social distancing. » Develop a plan to eliminate lines or queues if possible or encourage people to stay at least 6 feet apart by providing signs or other visual cues such as tape or chalk marks in congregation areas such as entrances, exits, and restrooms if a 6-foot distance between attendees is hard to ensure. » Develop a plan to reconfigure parking lots, limit congregation points and ensure proper separation (e.g., closing every other space). » Purchase adequate supplies to minimize sharing of materials, or limit use to one per family or group of individuals at a time, and clean and disinfect between use.

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The hotel industry has been devastated

by COVID. Weddings and fundraisers have been put on hold, employees have been laid off and the meeting’s business is in limbo.

Hoteliers are a resilient group of creative people who love what they do. The hospitality industry was my first career and something I cherish. We enjoy people and bringing folks together for shared experiences.

Here are some tips that may help get your social gatherings and meetings get back on track in a safe way. Of course, always following all CDC and local guidelines.

Including, reduced capacity mandates, social distancing, sanitation, and masking up.

for hotels. Here are some things that can be done to improve consumer confidence. » Provide multiple sanitation stations

Creative Seating I have seen some highly creative ways hotels are bringing people together while keeping them safely distanced.

» Stop food sharing instead pre-plate items

» Blocking off rows & seats » Using natural barriers like plants » Creating pod seating for intimate breakouts » Placing directional signage for a better flow Keeping Things Clean Sanitation and cleanliness are of the utmost importance in this Corona Era. If you have traveled recently you have seen what the Airline Industry is doing. I feel airplanes are cleaner now than they have ever been. The same is true

» Clean surfaces and high-touch areas frequently and on an assigned schedule » Consider Bathroom Attendants for public areas » Invest in touchless doors, facets, and dryers Drinks, Dinner & More » Eliminate self-service » Get rid of communal utensils » Provide disposable one-time use condiments » Provide boxed meals » Bundle DIY cocktail kits for attendees Until our nation is fully vaccinated, we should consider some ways we can safely make a comeback, see our loved ones, and celebrate life events together. The hospitality industry is working hard to reinvent itself and we need you. I hope you can make one small step toward re-entry with confidence.

Until we meet again.

Jodi Cross is the FRLA Palm Beach Regional Director FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

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FRL A .org

FLORIDA RESTAUR ANT & LOD GING

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P R E S T W I C K LT D

Sustainable Touchpoints Make a Difference

by JOEL GOSS, SALES ENGINEER, PRESTWICK LIMITED — THE LEADER IN CUSTOMIZED FURNISHINGS FOR THE HOSPITALITY INDUSTRY

W

hen designing and furnishing a property, how do you ensure that the details aren’t lost in the execution? Don’t leave key furnishings to chance, like outdoor furniture, beverage solutions, server stations, and waste and recycle bins. These key touch points add up to a memorable guest experience.

Traditional materials like wicker, wrought iron and wood — while initially beautiful — cannot withstand daily use, require regular maintenance, and need to be stored in the off-season or when the weather turns. When these materials are toward the end of their short life cycle, like rusting wrought iron or splintering wood, they can leave guests with a less than favorable impression. Often replaced at the end of each season, the discarded furnishings wind up in landfills, unable to be recycled and repurposed.

Recycled Plastic Makes Perfect Prestwick Limited and its sister company, Sister Bay Furniture Co., have taken recycled plastic lumber and combined beautiful design with incomparable durability, helping the hospitality industry to create unique spaces that are as memorable as they are functional. Made from the purest form of recycled plastic available to the industry today — 97% HDPE milk jugs — the benefits of this alternative material are endless. » Easy to sanitize with a nonporous surface that’s impervious to bacteria, mold and viruses » Maintenance-free, no painting or staining ever » UV Inhibitors prevent furniture from fading, even in the warm Florida sun

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» More durable than any other outdoor material » Won’t rot, rust or harbor insects » The purity of the material allows it to be recycled at the end of its life cycle » Natural Wood Grains give the appearance of wood without the upkeep » Countless color combination options support your design and brand standards Seamlessly blending your furnishings and furniture into the design of your property, with thoughtful incorporation of your brand standards and organization’s logo, leaves an intangible lasting impression on your guests. It’s those subtle moments of interaction that can transform the mundane. It turns a waste and recycle bin into anticipating the guests needs before they knew they needed it.

Mission to Reclaim 1 Billion Milk Jugs Through the manufacture of its furnishings and furniture, Prestwick Limited and its sister companies are on a mission to save 1 billion milk jugs from the landfill by 2030. To date, the company has already been able to keep over 250 million milk jugs from ending up in oceans, landfills and polluting the earth. With over 1,000 milk jugs in the average furnishing, your purchase is not only an investment in your property but a promise of a healthy environment for future generations. How many milk jugs will you save?

Learn more at PrestwickLimited.com/frla.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

DE VEG XX A XSXT U XX D XI O X

Adapting Design for Guests During and After the Pandemic

by JOEMY VEGA

W

hen considering the future of designing a food and beverage venue during and after COVID, what does that look like to you? The truth is, we don’t know how long we’re going to be living in this “socially-distanced” society.

When considering the future of designing a food and beverage venue during and after COVID, what does that look like to you?

The truth is, we don’t know how long we’re going to be living in this “socially-distanced” society.

As a result of COVID-19, we are investing in elements that may not be of use later, but we can consider how to make the investments meet guest needs while still being useful after the pandemic. Even though our F&B world has taken a huge twist, the foundation in our guest experience remains “the needs and wants.” Brands have the opportunity to improve by meeting this goal. In doing so, a stronger brand/customer connection will be achieved by demonstrating to guests that we are health conscious and customer-safety driven.

When planning the space for your restaurant, you should consider flexible, easy-to-adapt layouts and box within box spaces. This will allow for parties to be separated, protecting them from unsafe or unwanted exposure to other groups. Creating a layout in a way that is flexible, meets the operation’s needs and is aesthetically pleasing is the key to a successful COVID floor plan approach, while always keeping your brand standards in consideration. Focus greatly on any exterior dining and find opportunities to address not just tables and seating areas but also create clusters for various types of group interaction — such as dining, lounge seating (mingling and relaxing), fireplace seating (friends and drinks), community table (for a family) and generally fun seating arrangements. Take measures to deliberately separate areas outside to prevent overcrowding.

Takeout and delivery designated areas should be set up near entry points and parking so that interactions are kept to a minimum.

A great idea is to design millwork that addresses separated compartments for storing orders for pick-up with custom QR codes. Revamp the menu and make it easy to navigate. Offer a strong takeout and/or delivery system by implementing the many platforms available for your point of sale, online ordering system and integration with apps or third parties focusing on food delivery.

These extra steps will help to limit exposure from multiple outside sources, benefitting your staff and guests.

While we’re not sure how long we’ll be living with COVID, investing in elements to respond to the health and protection of your staff and guests is a good idea. One example includes partitions with a cleanable, continuous surface; that way parties are kept separate whether at bar, lounge or FOH seating. These panels can be made out of acrylic or Plexiglas. You could design them in 4-foot segments (a standard size sheet is 4-by-8 foot, so there will be less labor to create them) with lockable casters. These could be re-purposed after the pandemic by adding custom patterns and color to a film that can be applied and created inexpensively and

FRL A .org

serve operationally as a traffic-flow direction, creating footprints for different party sizes and reinforcing your brand with these panels by adding logos or other recognizable brand elements.

Tabletops should be specified with cleanability in mind. Alloy-based materials or a non-porous stone/sim are a great option since they are typically anti-bacterial/anti-microbial. If you’re not looking to replace your existing furnishings, you could implement a LED light system above each table that will allow staff and guests to know whether or not a table has been cleaned, sanitized and is ready for use.

Seating can also be manufactured with anti-microbial and anti-bacterial materials. Cleanable upholstery — such as vinyl, PVC or polyester — have been a health care industry standard in order to meet code for anti-microbial and anti-bacterial testing.

This is a good option to implement in the hospitality industry and will remain a great and long-lasting, high-traffic material after COVID-19.

The last detail to consider when accounting for your guests’ safety may seem small but significant. Menus and tabletop condiments should be largely considered in your design. You can minimize the spread of germs by investing in individual packaging and printing menus on anti-microbial paper. Environmental graphics now have a new standard to enforce social distancing practices and mask wearing.

If you strategically execute the demands of guest safety when implementing design during COVID, and you have a re-purpose after COVID in mind for post-COVID, then you are truly being mindful about your investment.

Joemy Vega is the Principal at Devega Studio. For more information, visit www.DevegaStudio.com or contact the studio at info@devegastudio.com.

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HUMAN TRAFFICKING

No Room for Trafficking in Advance of Super Bowl LV

I

n honor of Human Trafficking Prevention Month, American Hotel & Lodging Association (AHLA) and the Florida Restaurant & Lodging Association held an awareness event in Tampa with industry, lawmakers, local and national partners such as It’s a Penalty and A21, and leading experts to raise awareness around the country in advance of Super Bowl LV. The hotel industry has long recognized the critical role it plays in ending the scourge of human trafficking. Through innovative techniques and employee training, it built upon current efforts ahead of the Super Bowl and ensured that all employees were trained in identifying, reporting and stopping instances of human trafficking.

Top left: Attorney General Ashley Moody and other officials held a Stop Human Trafficking event earlier in 2021. Top right: Dannette Lynch spoke at the Stop Human Trafficking event. Bottom Left: In advance of Super Bowl LV, nearly 300 attendees, the industry, government officials and experts got together virtually to raise awareness about human trafficking. Bottom Right: Leslie Batista, RCS Regional Training Manager, conducted Human Trafficking Awareness Training in Spanish at the South River Suite Hotel in Medley and some of the Medley Police Force joined the training.

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

2021

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

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Restaurants Restaurants and and hotels hotels are are being being Synergi Synergi Partners Partners specializes specializes in in sued sued at at an an alarming alarming rate rate for for helping employers take helping employers take websites not being ADA compliant. websites not being ADA compliant. advantage advantage of of federal federal and and state state Adally offers accessibility solutions Adally offers accessibility solutions tax tax credit credit programs, programs, and and are are the the that that are are affordable affordable and and can can help help largest largest private private processor processor of of comply comply with with the the law. law. Discounts Discounts disaster relief incentives. disaster relief incentives. available for FRLA members. available for FRLA members.

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FRLA’s new standard for hospitality safety and sanitation practices, the FRLA Seal of Commitment, demonstrates that establishments meet thorough safety and sanitation standards. When guests see an FRLA Seal of Commitment sticker on an establishment’s door, they can be confident the business is taking the necessary steps to be sanitary and safe, and staff are well trained.

To learn more about the FRLA Seal of Commitment and to apply for designation, visit www.frla.org/sealofcommitment.

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41

VIRTUAL DINING CONCEPTS | FP&L

Virtual Brands for Your Restaurant

I

nnovations in the restaurant industry keep coming, and a new concept that has really taken off is that of offering virtual branded food items in addition to a restaurant’s core menu. Virtual brands are essentially food for delivery only that are compatible with your existing equipment, labor and rent. You decide how much extra space and time you have in your restaurant, and then you choose brands that will complement what you are already offering on your menu. Typically, brands are fully supported by the company with products and marketing. In addition, adding a virtual brand is usually low-risk for the operator, with little to no up-front expenses or commitment.

In December, FRLA was pleased to partner with Virtual Dining Concepts on a webinar explaining this idea and sharing information about the “celebrity” brands that they offer. Mr. Beast Burger has now sold more than one million burgers and is going strong. TYGA Bites are chicken bites and tater tots with 15 dips to choose from. Mariah’s Cookies from Mariah Carey are a great dessert option. Mario’s Tortas Lopez brings tortas, salads, churros and other favorites to your delivery program. Pauly D’s Subs offer Italian subs, salads and more.

There are other companies that provide turnkey dining options, and Nextbite from Ordermark is one of those. Their brands include the Grilled Cheese Society, MONSTER MAC, Jenny’s BISCUITS, Ghost Grille, MOTHER CLUCKER and more.

Do yourself a favor! Find out more about how you can make more money offering virtual brands as part of your restaurant’s delivery options. offering virtual brands as part of your restaurant’s delivery options.

Florida Power & Light's Top Business Energy Efficiency Tips 1. Understand Energy Demand In the new year, businesses should aim to understand their energy demand and minimize peak energy use during regular business operations. As background, demand is a term used to describe how much electricity is used at any given moment.

Florida Power & Light (FPL) recommends that owners share information with their employees on energy demand and analyze their meter that tracks and records the highest 30-minute level of electricity demand for each billing period.

2. Raise Overall Energy IQ & Lower A/C Usage For most Florida businesses, air conditioning (A/C) is the costliest aspect of energy bills due to the state’s heat.

To immediately cut back on A/C costs, avoid starting all equipment at the same time (especially HVAC units); turn on water heaters and refrigeration equipment 48 hours prior to business start-up and only turn on lighting in areas where needed until HVAC units have reached their set point temperature.

Additionally, smart thermostats, like the ecobee SmartThermostat included in FPL’s giveaway, are a great way to manage and monitor A/C usage.

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3. Make Simple Switches to Save Green & Go Green Business owners can make simple switches to save on their energy bills in the long run. Start by turning monitors and computers to sleep mode, use smart power strips for office equipment or even kitchen appliances and swap old equipment for ENERGY STAR®rated appliances.

4. Take Advantage of Free Business Energy Evaluations FPL offers free business energy evaluations with customized energysaving solutions for all customers. Whether the customer is a small local restaurant, large commercial real estate management company or mid-sized hotel, FPL’s energy experts offer savings tailored to every type of business.

5. Activate FPL’s Business Energy Manager Owners looking to conserve on energy costs and enhance longterm value for their businesses should take advantage of FPL’s free Business Energy Manager. The Business Energy Manager can help businesses save up to $500 a year by tracking, understanding and controlling energy costs.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

WITHUM

5 Tips to Increase Cybersecurity in 2021

by LENA COMBS

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he hospitality industry has seen increased cyberattacks through a variety of means and as a result, it’s important to take a fresh look and evaluate the safety network, systems, and data. Here are five tips to integrate into a company’s IT policies for increased cybersecurity: 1. Implement multi-factor authentication.

This is an authentication method that requires users to provide multiple pieces of information to log-in to a system, program, or website. The use of an application to send an alert that requires action to a mobile phone is a common way to utilize multi-factor authentication.

2. Adopt a passphrase over a password policy.

It is more important to adopt a passphrase policy consisting of 16 or more characters. User

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passphrases should consist of letters (upper and lower case), numbers and symbols, must be unique to the workplace and not used in conjunction with personal accounts.

3. Lock computers when not in use.

Administrator settings can be updated to ensure computers lock with a short timeout screensaver to aid users in remembering to lock their computers.

4. Do not allow USB devices to be inserted into computers.

USB devices are commonly used by cybercriminals to give outsider access to a company’s systems and network. Once these devices are inserted, customized malware can execute and create backdoors in systems and networks, causing a loss of confidential data, privacy intrusions including activation of cameras and microphones, or even be used for extortion purposes.

5. Protect personally identifiable information (PII).

Protect PII data with the same security controls used for payment card industry (PCI) data. PII, financial data and point-of-sale (POS) information should be separate from all other data stored internally. A reliable payment processing partner with leading-edge technology may help mitigate the threat to credit card issuers and cardmembers. Finally, as a precaution, businesses that use credit card POS machines to process data should frequently search for malicious devices on POS terminals and swiping equipment.

Lena Combs, CPA, CGMA, is a Partner and Hospitality with Withum.

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

Jackson Lewis: What Lies Ahead for the Restaurant Industry in 2021?

While restaurateurs continue to be challenged by the limitations on operations because of COVID-19, it is difficult to envision that the industry might be facing new legal challenges in 2021. This article examines one potential issue so that restaurants statewide can prepare for what might lie ahead.

Equal Employment Opportunity Commission (EEOC) Late in 2020, discrimination charges were filed with the EEOC against a leading national restaurant brand headquartered in Florida alleging race and gender discrimination based on the effects of the restaurant’s lawful tipping policies that utilized a tip credit. These charges claimed paying workers a tip credit resulted in an unlawful disparity in tip earnings. The workers alleged that policies relating to assignments and work schedules negatively affected their earnings because women and people of color were not assigned to work on the busiest shifts, where they claim tip earnings are highest, and to sections where the “best” seats are located.

While the EEOC has made no findings, it is important that restaurant operators understand what is alleged and how to lower the risk of such allegations.

Tip Pools Instead of Tip Shares Among the steps that restaurants can take to avoid any appearance of favoritism or

bias in the administration of policies is replacing tip sharing with tip pooling.

Tip sharing is the practice where a server collects the tips they earn and shares them with coworkers who contribute to the service provided. Tip pooling is the practice where tips are grouped together, such that an individual’s tip earnings are based on the tips generated by the service staff and then divided according to position in most instances. When a restaurant uses a “pooled house,” many of the concerns regarding section assignments disappear, because all service staff benefit when a guest is a generous tipper (and all are equally affected when tip earnings are marginal). Additionally, some restaurant operators view the tip pool arrangement as a way to ensure better service to guests, because pooling encourages teamwork among all service staff.

Establish Objective Scheduling Protocols Scheduling also plays a key role in tip earnings. Tip earnings are high on busy shifts, low on quiet ones. Managers with

scheduling authority have the power to reward and punish service employees by deciding which employees work on the busiest shifts. Service employees assigned to less lucrative shifts may perceive bias in scheduling.

Transparency is key. When employers create scheduling protocols and stick to them, there is less room for deal-making and greater integrity behind the employer’s decision-making. Employees will have greater confidence that scheduling decisions are not subject to favoritism or bias.

Tenure and performance are also objective criteria by which scheduling decisions may be made, but they’re not easy to apply consistently. Performance evaluations could serve as a measure, but few restaurants conduct regular employee performance reviews. Where there is a track record of regular, objective and meaningful evaluations, the evaluations can also be the basis for rewarding high performers with the more desirable shifts.

The first part of 2021 may be an opportunity to implement new policies, including those regulating tips and scheduling as discussed in this article.

This material is provided for information purposes only and not intended to constitute legal advice and does not create an attorney-client relationship. Employers are advised to speak with counsel knowledgeable in workplace laws before taking any action based on the information contained within this material.

Authored by Amanda Simpson, Esquire, co-leader of Jackson Lewis P.C.’s Hospitality-Restaurant Industry Team and Principal in the Orlando office.

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FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

MINIMUM WAGE

Florida Votes for $15 per hour Minimum Wage

by CHRIS JOHNSON

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he highly controversial Amendment 2, which sought to make Florida the eighth state in the country to pass a $15 per hour minimum wage, passed by a slim margin on Nov. 3, 2020. As a result, Florida’s Constitution has been amended to mandate an incremental increase to Florida’s minimum wage over the next six years until it reaches $15 per hour on Sept. 30, 2026.

Florida’s minimum-wage statute already mandated an annual cost-of-living adjustment. Under the existing statute, Florida’s minimum wage increased from $8.56 per hour to $8.65 per hour as of Jan. 1, 2021. In connection with this statutorily mandated adjustment, the cash wage that must be paid to tipped employees also increased from $5.54 per hour to $5.63 per hour.

On Sept. 30, 2021, Amendment 2 will require the first of six additional annual adjustments to the minimum wage.

Thanks to those adjustments, Florida’s minimum wage is set to increase by the following schedule: » $10 per hour on Sept. 30, 2021 » $11 per hour on Sept. 30, 2022 » $12 per hour on Sept. 30, 2023 » $13 per hour on Sept. 30, 2024 » $14 per hour on Sept. 30, 2025 » $15 per hour on Sept. 30, 2026.

Beginning on Sept. 30, 2027, the state will revert to making annual adjustments to the minimum wage based on increases to the Consumer Price Index for Urban Wage Earners and Clerical Workers.

Despite FRLA’s repeated efforts to secure some much-needed relief from this wage hike for the hospitality industry, the amendment does not make proportional adjustments to the tip credit that hospitality employers are permitted to apply to hours worked by their tipped

employees. Instead, Florida’s tip credit will remain at $3.02 per hour.

This means that the cash wage amount that an employer must pay its tipped employees will increase according to a similar schedule: » $6.98 per hour on Sept. 30, 2021 » $7.98 per hour on Sept. 30, 2022 » $8.98 per hour on Sept. 30, 2023 » $9.98 per hour on Sept. 30, 2024 » $10.98 per hour on Sept. 30, 2025 » $11.98 per hour on Sept. 30, 2026 It is important that you start planning now for these added labor costs. If you have questions on how to comply with Amendment 2, please contact an employment law attorney.

Chris Johnson is a Partner with Johnson Jackson, PLLC.

G N I N R A W C OHOLI UR ALC TO YO OKED. LEAD V N CAN DED OR RE IO T N IOLA SUSPE TED V L RELA ENSE BEING C LCOHO ONE A EVERAGE LI B

Protect your license with alcohol compliance training!

IMPORTANT! If an employee serves a minor, they can go to jail for up to 60 days and be fined $500! In addition, your liquor license could be suspended. To protect your liquor license, and be in compliance with the Florida Responsible Vendor Act, make sure your staff: 1. Checks the ID of anyone who looks younger than 30 2. Ensures the birthday on the ID is on or before today’s date 2000 3. Asks a manager if they have any questions or concerns about an ID’s validity 4. Does not serve an empty seat or multiple drinks to one person 5. Understands they have the right to refuse service if they are not certain the person is at least 21

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Part of Insurance Council for the FRLA

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A LA CARTE

A Tax Deduction to Help the Restaurant Industry

by CHARLES MUSGROVE, JR., CPA

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his is a rare opportunity when we can discuss beneficial changes in the tax code. They give a ray of optimism for the hospitality industry, especially the restaurants across America.

In a year where government restrictions have been brutal to the industry, the federal government lends a helping hand in the form of tax deductions aimed at stimulating business spending at restaurants. Incentives matter and do drive behavior, so color me optimistic and thankful for the change.

As part of the Consolidated Appropriates Act 2021 signed by the President on December 27, 2020, businesses will be able to deduct 100% of the cost of food and beverage provided by restaurants beginning in 2021 and continuing through 2022. Of course, the food and beverage spending must meet the ordinary and necessary definition required by the IRS rules to be deductible.

For 2020, the following expenses are 50% deductible (but are 100% deductible for 2021 and 2022):

» Client business meals

Legalize It: Cocktails To-Go Emerges as National Trend

legislative action to make cocktails to-go a permanent option. Two states (Iowa and Ohio) have already made cocktails to-go permanent, and Florida is one of many others that may approve legislation to join this spirited club in 2021.

The temporary approval of cocktails to-go has been a form of regulatory relief, providing a new stream of revenue for Florida’s famous hospitality industry. Consumers benefit from added convenience, new options, and the knowledge that their orders may help keep a favorite establishments’ doors open.

Gov. Ron DeSantis specifically cited the economic benefits of the policy when he endorsed a permanent legislative change in September 2020. Alcohol policy expert Jarrett Dieterlie, resident senior fellow at the R Street Institute, shared that establishments that were allowed to sell togo and delivery alcohol were able to bring

by TONY GLOVER

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s robust political debates over various contentious issues continue in capitals across the country, one issue appears to have united partisans from all corners. That issue is, of course, the legalization of the sale and/or delivery of alcohol by restaurants and other retail vendors for consumption off of their premises.

Florida was one of more than 30 states that temporarily allowed to-go, pick-up, or delivery of mixed drinks or alcohol from restaurants or bars as a response to the pandemic. This policy quickly garnered praise from operators and consumers alike, leading to a number of states taking 46 SPRING

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» Meals during business travel » Meals in office with employees, owners, agents or directors » Meals provided for the convenience of the employer There are no limitations on dine-in or take-out food and beverage. So, no matter if you are having that business meeting in a restaurant or take-out, enjoy food and beverage with that business meeting and take a 100% deduction. This is a great opportunity to help the restaurant industry while enjoying your favorite food and beverage (while discussing business).

We all look forward to business returning to 100% open and welcome this IRS deduction to help stimulate spending at restaurants.

Charles H. Musgrove, Jr., CPA cmusgrove@answersthatcount.com

REGULATED Podcast

W

ho says regulations have to be boring? Former regulators Christian Bax and Tony Glover now host the REGULATED podcast, a timely and sometimes fun look at alcohol, cannabis, casino and psilocybin regulations in Florida and across the country. The show is streaming now on RegulatedPodcast.com, Apple Podcasts, Google Podcasts and Spotify.

furloughed workers back at higher rates than their more limited counterparts.

So cocktails to-go seems like a winwin issue by any measure, short and long term. Existing laws in Florida and other states already require age verification and other safety measures for alcohol sales and deliveries, so why did it take a global crisis to move this common sense reform forward? Will consumers ultimately demand permanent action on this issue?

Will Florida become the next state with permanent cocktails to-go?

Dieterlie, whose book on outdated and odd alcohol regulations was published last year, told me that with over a dozen states considering extending the policy, it seems “clear” that more will join the permanent cocktails to-go party in 2021 and beyond.

As for the Sunshine State, we’ll have to wait for the Governor’s signature before we will know for sure. Stay tuned!

Tony Glover is a regulatory attorney who represents members of the alcoholic beverage, gaming, and hospitality industries in Florida. His firm’s website is GloverLaw.net.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

A LA CARTE

CORE by the Numbers

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RLA’s partner, CORE – Children of Restaurant Employees – was very busy in 2020. Florida was the top state in grants awarded. Visit CORE to find out more.

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MOVERS AND SHAKERS

Visit Orlando Hires Matej

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isit Orlando recently hired Casandra Matej as President and CEO. She replaces George Aguel, who resigned last summer to spend more time with his family. Matej hails from Texas, where she led a similar agency to great success for nearly 10 years in San Antonio. Matej also worked with VisitDallas as Vice President of Sales and Service for more than six years. Welcome to the Sunshine State, Casandra!

Diane Knapp Joins FiberBuilt

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iberBuilt Umbrellas & Cushions, the leading manufacturer of fiberglassribbed umbrellas, is pleased to announce that Diane Knapp has joined the company in the role of Hospitality Sales Manager for Miami-Dade and Monroe counties.

Jordan Beckner, FiberBuilt’s President of Sales, said, “Diane grew up in the business, knows the industry, has an excellent work ethic and reputation for outstanding customer service.

We’re confident that restaurateurs and hoteliers from Aventura to Key West will enjoy working with her.”

Prior to joining FiberBuilt, Diane held positions that ranged from being a server in upscale South Florida restaurants to working as a front desk clerk at high-end hotels. She late moved to sales and became an account manager.

Dannette Lynch Named to International Society of Hotel Associations (ISHA) Board of Directors

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he International Society of Hotel Associations (ISHA) named its Board of Directors recently, and FRLA Director of Membership/Regional Director Dannette Lynch will be serving as 2nd Vice Chair of this Association.

ISHA provides professional development and networking opportunities for lodging association executives and represents the unified voice of state lodging associations in collaboration with our national industry partners. We are proud of you, Dannette!

Congratulations!

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Gov. DeSantis Appoints John Horne to the State College of Florida, ManateeSarasota District Board of Trustees

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ov. Ron DeSantis recently announced the appointment of John Horne to the State College of Florida, Manatee-Sarasota District Board of Trustees. He is the President of Anna Maria Oyster Bar and is an active member of FRLA. Congratulations, John!

Hernandez Named to FIU Chaplin School of Hospitality Advisory Board

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iami-Dade/Monroe Regional Director Lynne Hernandez was recently named to Florida International University’s Chaplin School of Hospitality & Tourism Executive Advisory Board. As a partner, Hernandez supports the school’s program and offers valuable guidance and strategic knowledge about the industry.

Congratulations, Lynne!

Jason Schiess named as Regional Director

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RLA is pleased to announce Jason Schiess as Regional Director for the Florida Panhandle, EscaRosa, Northwest Florida and Bay Chapters. Schiess previously worked with Chef Jim Shirley Enterprises, where he served as GM for Seaside Concepts, coordinated local events, and oversaw daily operations for multiple concepts. Prior to that, he spent a decade with Aramark International in several roles, including Director of Dining Services for Business and Industry and also Food Service Director for Higher Education. He is also an Adjunct Professor for the Hospitality Management & Culinary Programs at Northwest Florida State College. Jason has held several leadership and management positions overseeing food service and chef operations at both Florida State University (FSU) and Florida International University (FIU). He also served as Director of Hospitality Operations in Beijing for the 2008 Olympics. Since graduating with a B.S. from FSU, Jason’s entire career has been dedicated to our industry, and we are thrilled to welcome him to our team as he serves members in Northwest Florida.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

SUPER BOWL

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The SHAQ Bowl Restaurant Battles Presented by Pepsi

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ampa welcomed Shaquille O’Neal and Pepsi with a live cook-off challenge in conjunction with the Super Bowl. FRLA members Harpoon Harry’s Crab House, DATZ, BubbaQue’s and 7th + Grove participated in this “super” event that was judged by Shaq! This event challenged these restaurants to create the most awesome Super Bowl dish. BubbaQue’s won the challenge, but everyone was a winner!

Pepsi Stronger Together, the National Restaurant Association Educational Foundation (NRAEF) and FRLA partnered to bring this to Tampa. Pepsi and NRAEF donated $100,000 in grants to help struggling restaurants in the area.

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Featured dishes from the participants included: » DATZ: specialty burger with a bun made entirely of mac & cheese » BubbaQue’s: stacked smoked brisket sandwich with a side of fried cream cheese stuffed jalapeños

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» 7th & Grove: jerk chicken and collard green eggroll » Harpoon Harry’s: steam crab claw with a guava smoked red chili buffalo sauce and a side of Roquefort blue cheese along with a blue crab guacamole with homemade chips.

There were four other restaurants that participated in this program: Jackson’s Bistro Bar & Sushi, Ferg’s Sports Bar & Grill, Eddie & Sam’s N.Y. Pizza and Sculley’s – The Hut. It was the biggest event outside of the game itself and crushed some viewership and PR numbers. The SHAQ Bowl received over 10 million views and provided over 3 billion impressions across channels such as: ESPN, Good Morning America, Entertainment Tonight, Extra, E, Yahoo Entertainment, Inside the NBA, TMZ Sports, Hollywood Reporter, Sports Illustrated and more.

Congrats to all!

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1. Sculley's - The Hut was a $10,000 recipient of the partnership. 2. Ferg's Sports Bar & Grill was also awarded $10,000! 3. FRLA's Dannette Lynch and Shaq! 4. Jackson's Bistro, Bar & Sushi received $10,000 from the SHAQ Bowl. 5. SHAQ Bowl 2021 final competitors! 6. Eddie & Sam's N.Y. Pizza received $10,000 too!

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

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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 Gulf Island Chapter held their Board Installation in a beautiful setting at the Centennial Park Recreation Center in Port Charlotte. 2. Governor Ron DeSantis held a news conference at Okeechobee Steak House recently telling the world that Florida is open! 3. Bharat Patel, JT Corrales, Florida State CFO Jimmy Patronis and Regional Director Dannette Lynch made it happen at Ulele during the Rally at the Restaurant event to create awareness about proposed COVID liability protection. 4. After their Legislative Breakfast, the Suncoast Chapter held their Board Installation. 5. Palm Beach Chapter held an awesome event at The Ben with Richard Amidon, Ralph and Laura Lewis and other chapter members in attendance at this beautiful property. 6. The Pinellas Chapter held their Board installation at the historic Bellview Inn. 7. Regional Director, Jodi Cross attended the Governor's event.

8. Space Coast Chapter held their Board's Installation at a fun venue - the Beachside Hotel in Cocoa Beach. 9. Thanks so much to our 2021 Collier Chapter Board of Directors. 10. The Hillsborough Chapter held their 2021 Board Installation and reception at Ulele. 11. FRLA partnered with Bite of Brown and Dream Marketing Group to support local, Black-owned restaurants during Black History Month.

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FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

P R O S TA R T

FRLA’s Educational Foundation

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he FRLA Educational Foundation (FRLAEF) provides school-to-career training for thousands of high school hospitality students across the state. Designed to increase the quality and employability of high school graduates, the FRLAEF uses industryderived curriculum through the ProStart and the Hospitality & Tourism Management (HTM) programs.

The ProStart program was developed by the National Restaurant Association Educational Foundation (NRAEF) to teach, test and award industry-recognized certificates to students meeting high academic standards in hospitality education. The two-year program provides instruction in 25 subject areas relating to foodservice and career preparation. Students can couple this classroom learning with 400 hours of industry experience to earn the ProStart Certificate of Achievement (COA).

The American Hotel & Lodging Association developed the two-year HTM program. HTM introduces high school juniors and seniors to careers in the lodging industry and teaches them basic skills and knowledge needed for success. This is accomplished through onthe-job training and experience, coupled with a dynamic and comprehensive curriculum. At the completion of the program students can earn the Certified Hospitality & Tourism Management Professional.

With a focus on the future of the Florida’s hospitality industry, these programs allow students to learn and showcase skills that can be used in foodservice and lodging.

UNIVERSAL SPONSOR

GLOBAL SPONSORS

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REGIONAL REGIONAL REGIONAL DIRECTOR DIRECTOR DIRECTOR &&CHAPTER MAP MAP &CHAPTER CHAPTER MAP

ROZETA ROZETA ROZETA MAHBOUBI MAHBOUBI MAHBOUBI 954.270.5814 954.270.5814 954.270.5814 | rmahboubi@frla.org | rmahboubi@frla.org | rmahboubi@frla.org

KERI KERI BURNS KERI BURNS BURNS 407.256.7660 407.256.7660 407.256.7660 | kburns@frla.org | kburns@frla.org | kburns@frla.org

GULF GULF GULF ISLAND ISLAND ISLAND COAST COAST COAST

JASON JASON JASON SCHIESS SCHIESS SCHIESS 850.841.0915 850.841.0915 850.841.0915 | JSchiess@frla.org | JSchiess@frla.org | JSchiess@frla.org

LEE LEELEE

FLORIDA FLORIDA FLORIDA INNS INNS INNS Statewide Statewide Statewide Chapter Chapter Chapter

COLLIER COLLIER COLLIER

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FR FR L FR A LA .O L. O R A G/ R .OGME RG / MEMB /MB MEMB E RS E RS EHI RS HI PP HI P

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

Apr

May

Jun

Jul

CPFM SCHEDULE

ALTAMONTE SPRINGS

7

5

2

1

Hampton Inn

BOCA RATON

29

20

24

29

Hilton Garden Inn

DAYTONA BEACH

8

13

10

8

The Shores Resort & Spa

FORT LAUDERDALE

22

13

17

22

Hyatt Place

FORT MYERS

8

13

3

1

Hilton Garden Inn

FORT PIERCE

15

6

10

15

Sunshine Kitchen

FORT WALTON

13

11

8

6

Wyndham Garden

GAINESVILLE

22

20

10

22

Best Western Gateway Grand

JACKSONVILLE

29

20

22

29

Southbank Hotel

JACKSONVILLE BEACH

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6

3

8

Four Points by Sheraton

KEY WEST

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19

X

21

DoubleTree Grand Key Resort

LAKELAND

19

17

21

26

Courtyard by Marriott

MELBOURNE

22

20

17

15

Holiday Inn Melbourne-Viera

MIAMI ENGLISH

7

4

2

TBD

Hilton Garden Inn Miami Airport

MIAMI SPANISH

13

12

8

TBD

Hilton Garden Inn Miami Airport

NAPLES

22

20

10

8

DoubleTree Suites

OCALA

8

6

3

8

Homewood Suites Ocala at Heath Brook

ORLANDO ENGLISH

13

11

15

13

Embassy Suites

ORLANDO SPANISH

27

18

29

27

Embassy Suites

PANAMA CITY

27

25

24

27

Gulf Coast State College

PENSACOLA

27

25

22

20

Hampton Inn Pensacola Airport

PORT RICHEY

6

11

2

TBD

SARASOTA

8

6

10

8

EVEN Hotel SarasotaLakewood Ranch

ST AUGUSTINE

28

19

23

14

Holiday Inn Express & Suites

ST PETERSBURG

5

3

1

TBD

TALLAHASSEE

15

20

17

15

Lively Technical Center

TAMPA ENGLISH

6

4

8

6

Holiday Inn Tampa Westshore

TAMPA SPANISH

8

4

10

1

Holiday Inn Tampa Westshore

WEST PALM BEACH

12

3

7

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Embassy Suites West Palm Beach

CITY

* Dates are tentative

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LOCATION

Homewood Suites by Hilton Tampa-Port Richey

Holiday Inn Express

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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.

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