Florida Restaurant and Lodging Magazine Winter 2015 - 2016

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MEET THE 2016 FRLA CHAIRMAN

2015 YEAR IN REVIEW WINTER 2015-2016 | WWW.FRLA.ORG

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Learn more by contacting the Industry Relations Team at (877) 435-2872 or Partner@VISITFLORIDA.org.

contents WINTER 2015-16 WWW.FRLA.ORG

DEPARTMENTS

5 Food for Thought Florida's Hospitality Industry Is Filled With All-Stars 7 From the Chairman’s Desk Well-Trained People Working Together

8 Great Florida Events Great Florida Events By FRLA Draw Residents

Deliver Memorable Hospitality Across the State

10 Chefs that Sizzle Chef Sebastian Heil Executive Chef, Tower Club, Fort Lauderdale

13 Hot Florida Franchises Thinking About Franchising?

14 CEO Profile Lino Maldonado, FRLA’s 2016 Chairman 17 Hospitality vs. Hostility ADA Lawsuit Targets Gluten-free Surcharge 20 Human Resources Going Mobile 22 Hospitality Happenings Old School Event, Shades of Pink, Space Coast

37 NRA/FRLA Bob Leonard Golf Classic Recap, Tech Buzz 38 Government Relations Issues On The Horizon For 2016 40 A La Carte Bites Of Information To Stay On Top Of Industry Happenings 48 Movers and Shakers What's Happening With Industry Leaders 50 Corporate Calendar Find Out About FRLA's Corporate Events

Bowling Tournament, Pottery and Palms, Tallahassee Burger Trail, FRLA Annual Trade Show

SPECIAL FEATURES 9 VISIT FLORIDA — FRLA's Tourism Partner

Market Your Business And Promote Tourism With VISIT FLORIDA's Grant Program

18 FRLA Fall Activities

The First Week Of October Saw Many Events For FRLA

24 FRLA's Year in Review

Our Year In Review Timeline Showcases Some Of The 100+ Events Sponsored In 2016 By FRLA

28 Industry Stars

FRLA Members Recognized In 2015

44 Secrets of Success — Mai-Kai Restaurant

The Award-Winning Polynesian Mai-Kai Restaurant Shares Its Secrets Of Success

ON THE COVER: FRLA's 2016 Chairman of the Board, Lino Maldonado, took the reins of the Association at the Shades of Pink Installation and Awards Gala.

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F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

FOOD FOR THOUGHT

CHAIRMAN

Lino Maldonado

ResortQuest by Wyndham Vacation Rentals VICE-CHAIR

Don Fox

Firehouse of America SECRETARY-TREASURER

Kevin Speidel

Hilton Fort Lauderdale DIRECTORS

Chau Nguyen

Kobe Japanese Steakhouse

Pam Avery

Holiday Inn Tampa Westshore, Tampa

Paul Hineman

First Watch Restaurants, Sarasota IMMEDIATE PAST CHAIR

Andrew Reiss

Andrew’s Downtown, Tallahassee PRESIDENT/CEO

Carol B. Dover, FMP EDITOR

Susie R. McKinley EMAIL: EDITOR@FRLA.ORG PUBLISHED BY

Rowland Publishing, Inc. 1932 MICCOSUKEE RD., TALLAHASSEE, FL 32308

MAGAZINE Phone: 850-878-0554 Fax: 850-807-5037 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 e-mail.

Please note that submitted materials will not be returned.

FRLA Headquarters Printer's Address 230 S. Adams St. 13487 South Preston Hwy. Tallahassee, FL 32301 Lebanon Junction, KY 40150 850/224-2250 Fax: 850/224-9213 Ad Rates and Submission Guidelines at www.FRLA.org Florida Restaurant & Lodging magazine (USPS 002-629; ISSN 104403640) is published bi-monthly. 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. 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

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Florida's Hospitality Industry is Filled With All-Stars

By CAROL B. DOVER

W

e are fortunate that Florida’s hospitality industry is blessed with incredibly talented men and women.

Across the state, employees at every level are committed to exceptional service that keeps visitors coming back to the Sunshine State. This year, we had the opportunity to honor the best in the business at our Shades of Pink Installation and Awards Gala. During the event, we recognized our industry’s established veterans and added four new award categories to highlight the hard work of dedicated employees. I want to personally congratulate all of our Hall of Fame and Shades of Pink award winners who boost our industry’s reputation of caring, thoughtful service and are passionate about guests enjoying their experiences.

Plus, I am thrilled that we are highlighting other industry stars in this edition of Florida Restaurant and Lodging Magazine. Be sure to read about them on Page 28 and while you're there check out our students who are sure to be our future industry stars.

In addition to our fantastic award winners, we are proud that our 2016 Chairman of the Board shares a vision of continued success for the FRLA. For years, Lino Maldonado has devoted his time, energy and enthusiasm to local and statewide advocacy. I hope you will take the time to read his success story on Page 17, which reflects his wonderful journey through the ranks of Wyndham Vacation Rentals and his dedication to Florida hospitality. He’s been handed the reins from 2015 Chairman Andrew Reiss, who I am proud to say created a lasting legacy in his two terms leading the FRLA. I am grateful for Andy’s friendship, leadership and guidance. I am confident that Lino and our talented 2016 Executive Committee will build on Andy’s achievements.

As we look toward the future, it’s important to reflect on the awesome year we’ve had together. In 2015, the FRLA hosted more than 100 events across the state ranging

Carol B. Dover

from local chapter events to statewide board meetings. We’ve helped train thousands of food handlers, food managers and alcohol servers. We’ve educated students in hundreds of high schools across the state and with help from our sponsors, awarded hundreds of thousands of dollars in scholarships.

All the while, we’ve acted as watchdogs in Tallahassee ensuring our industry is relieved of burdensome regulations. A full year of hard work, fun, and hospitality that’s helped ensure we are fulfilling our mission of protecting, educating and promoting our industry. Check out a strong sampling of things we accomplished listed on our Year in Review on page 24.

We are excited about what’s to come in 2016. Undoubtedly, there will be challenges.

On page 38 we’ve outlined some of the bills we’re currently tracking this Legislative Session. We ask that you help us take action by participating in Florida Tourism Day on January 20, 2016 in Tallahassee. It’s a wonderful opportunity to educate the legislature, media and Floridians about the importance of our industry. It’s your chance to talk directly to lawmakers about your concerns and to celebrate our state’s number one job creator. It’s one of my favorite events all year and it will give you chance to come visit our newly renovated headquarters.

As always, thank you for your efforts on behalf of our industry and your active participation in the FRLA. Here’s to another fantastic year!

Carol B. Dover FRLA President & CEO F LO R I DA R ESTAU R A N T & LO D G I N G

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FROM THE CHAIRMAN’S DESK

Well-trained People Working Together Deliver Memorable Hospitality

By LINO MALDONADO

W

Lino Maldonado, FRLA Chairman

hat an exciting "Count your time to be in blessings, the hospitality industry! It is thank your a privilege and an honor to people and share our beautiful Florida story over don’t forget to this next year as your Chairman.

As I look back over my last 20 years enjoy time as in this industry, I am reminded of how a guest in our many wonderful people I have met along the way. People who share our passion state at one of for serving others and each and every the many great one playing their part, a critical part, in delivering a great guest experience. I am experiences inspired by their passion, their creativity, and their attention to detail. that await you!"

Hospitality is more than just smiling —Lino Maldonado faces and a kind word. It takes a LOT of work, well-trained people, and a shared vision of creating a lasting memory for others. Every member of our teams must understand how important that they (and their role) is to the success of our business and to our industry. Sharing vision and purpose is much more powerful than simply giving direction and assigning tasks. When our people share our vision and realize the value of their purpose, our businesses and industry are transformed!

What is the true value of one more crisply folded bed, cooking the next steak to perfection, or a warm welcome to the last guest of the day? I say they are priceless, that they are who we are and the foundation of what we do. I think this quote from Sir Richard Branson says it all: “Train people well enough so that they can leave, treat them well enough so they don’t want to.”

Count your blessings, thank your people and don’t forget to enjoy time as a guest in our state at one of the many great experiences that await you!

Lino Maldonado 2016 Chairman of the Board Florida Restaurant and Lodging Association w w w.FRL A .org

FRLA 2015 Executive Committee: Don Fox, Lino Maldonado, Andrew Reiss, James McManemon, Nicole DiPietro and Chau Nguyen

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FRLA’s In-State Marketing Program, newly re-branded as Great Florida Events, sponsored several events this fall designed to draw Florida residents.

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B ulls on the Beach was the first such event with a rodeo featuring professional cowboys for two nights on Perdido Key hosted by the Flora-Bama Lounge and Oyster Bar.

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Next up was the Island Hopper Songwriter Fest in Southwest Florida. Captiva Island, Fort Myers Beach and Downtown Fort Myers showcased more than 70 songwriters in 138 performances throughout the area over ten days.

3

The sixth annual Endless Summer Songwriters Series was held in Sandestin at the Village of Baytowne Wharf. This songwriters’ festival boasted 14 songwriters at numerous venues throughout the village.

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Lastly, Blast on the Bay was held on Florida’s Forgotten Coast during a glorious weekend of cool nights and warm days. More than 30 songwriters played in Port St. Joe, Mexico Beach and Indian Pass. Attendees at all of the songwriters’ festivals were treated to some of Country’s biggest hits, songwriters and the stories behind the songs.

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Stay tuned to www.frla.org/great-florida-events for more information about our upcoming events like the Florida Citrus Parade, the Space Coast Crab Smash, Clearwater Beach Uncorked and the Downtown Food & Wine Fest!

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Grant Application Cycle Opens in December

By KATE CHUNKA AND DUNCAN GRAHAM

D

id you know that VISIT FLORIDA has a program in place which awards grants to help businesses market themselves and promote tourism in the State of Florida? If your hotel or restaurant hosts local events, or engages the community in a way that has significant economic impact in the tourism industry, you may consider applying for a VISIT FLORIDA Small Business Grant.

The Small Business Grant only has two easy-to-meet requirements to apply: Your business must be a Small Business Marketing Partner with VISIT FLORIDA and must not exceed $1.25 million in gross revenue annually. Your hotel or restaurant will also qualify if registered as a 501(c)(3) organization under IRS guidelines. This grant is a dollar for dollar matching grant, awarding up to $5000 to a small business for the purpose of publicizing their tourism advantages in the State of Florida. This money can be used for marketing your business to promote tourism to Florida, from revamping your website to advertising an event your property hosts to draw in more visitors.

In addition, VISIT FLORIDA administers the following grants: • City-wide Meetings & Conventions Grant • Advertising Matching Grant • Cultural, Heritage, Rural and Nature Tourism Grant • Minority Convention Grant VISIT FLORIDA’s grant application cycle opens every December and closes in February. The application must be completed online; full details for the various grant programs can be found at VISITFLORIDA.org/grants, including a list of prior year grant recipients.

VISIT FLORIDA also provides many marketing programs in addition to grants which can help businesses engage visitors and boost visitation.

A Marketing Partnership with VISIT FLORIDA is a cost-effective and easy way to participate because it provides a host of benefits, including a robust listing on www.VISITFLORIDA.com and in the Official Florida Vacation Guide. In addition to these features, you can also request posts to display on VISIT FLORIDA’s social media channels, furthering your reach to Florida visitors. Other benefits that indirectly help you target potential patrons include access to visitor research and free online hospitality training for front-line employees.

Visit the Online Marketing Planner at VISITFLORIDA.org/planner to review opportunities to maximize your advertising budget and reach target audiences. Marketing Partners receive discounts on advertising and co-op programs ranging from 20% to 40% off, too! Some programs of interest include brochure distribution at the Official Florida Welcome w w w.FRL A .org

Centers, a TripAdvisor Homepage Takeover, and World Travel Market. Opportunities in the planner are updated frequently, and include programs of all price ranges, so there is something for everyone’s budget.

VISIT FLORIDA’s goal is to maximize the economic impact of travel and tourism to Florida. By offering resources to businesses such as yours, we aim to empower you to continue bringing in more patrons to your hotels and guests to your restaurants. Join VISIT FLORIDA today!

Kate Chunka is the Partner Relations & Industry Communications Manager, VISIT FLORIDA®. Duncan Graham is the Partnership Services Coordinator, VISIT FLORIDA®.

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Chef Sebastian Heil EXECUTIVE CHEF, TOWER CLUB, FORT LAUDERDALE

The Tower Club, Fort Lauderdale is a private club located in downtown Fort Lauderdale. The Club features a dining room, a lounge, meeting facilities, event space and special holiday programs. It offers an incredible view of the Atlantic Ocean, the Fort Lauderdale skyline and the Everglades to the west.

Please describe your restaurant concept.

We have just reinvented our concept. It is a member-dedicated space that features two major dining concepts. The first one, Trade, is a casual dining room, engineered to offer anything from a sandwich or burger and a salad to a filet mignon. With the big bar, big TVs and an open atmosphere, we offer our members a place for happy hour, or to watch a game, or enjoy the view. Passport is our signature dining experience. Our first menu in Passport is our “Heritage” menu. This menu features the story that we want to tell: a story of our childhood and the flavors, ingredients and dishes we remember.

The “Heritage” menu is recreating these dishes and memories.

Our club staff has an eclectic mix of cultures that we incorporate into the menu. The menu is built around small, medium, large and extra-large plates that encourage our dinner guests to share the dishes, much like a family table at which plates are shared and passed.

Do you find it difficult to develop appealing and delicious menu items that continue to please your members?

I don’t have any difficulty in coming up with creative dishes. This is the true beauty of cooking. We can all look at the same baskets

Chef Sebastian Heil

of ingredients, yet we can all create something uniquely different.

Whatever shapes us as people also shapes the way we think of food and what we do with food.

Member requests have a huge impact on our new menus. We take every comment into consideration and continuously work on how to improve both the offering and the way we work.

What region(s) inspire your menu?

Currently, due to the “Heritage” menu of Passport, I would say Central/South American, as well as Southeast Asia, specifically the Philippines, have a very strong impact on us and all we do. I grew up in Germany and Hungary and learning about these cultures and habits was quite interesting. Other than that, I find Nordic cuisine with its simplicity and beauty quite impactful.

Please describe some of the events that you prepare specialty menus for and share with readers some of those creations.

Cold smoked Greenland Cod, wild flowers, cucumber and black sesame porridge.

HotChef?

Are You Considered Among 2015 -16 Florida’s Hottest Chefs?

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For the first opening of the Club (while still under construction), we had a “Blueprints & Brunch” event in which we decorated the club like a timeline. We started off by showing the history of this amazing club and its impact on Fort Lauderdale and complemented it with traditional cuisine from that time in the club. We built a steak Diane station that was a huge hit. For the same event, on the modern side of the club, we showcased the future of the club. In addition, food on this side of the room went to the other extreme, and we built a station that was almost like a laboratory. We used Pacojets, made microwave sponge cake with a batter shot out of a siphon with Green Tea pearls and more.

Our “Rediscovery” menu for the grand opening utilized several themes such as: “Rediscover Your Inner Child” — a station built around state fair foods like funnel cakes, waffle fries, corn dogs and

Know a chef who is creating a buzz with innovative cuisine, exceptional presentation or fresh new ideas?

FRLA wants to tell the state about them in a bi-monthly feature in FR&L Magazine. Submit your favorite chef du jour to susie@mckinleyhome.com. Please include a brief explanation of why your submission should be considered one of the hottest chefs in Florida. Be sure to include restaurant and contact F LO R Ias DA Chefs R ESTAUThat R A N TSizzle! & LO D G I N G A S SO CI AT I O N information. Submissions will be featured in FR&L Magazine

Restaurateurs‌ Have you heard that Fresh From Florida has partnered with the Florida Restaurant & Lodging Association to offer you a new Restaurant Marketing Program?

Join other restaurants throughout the state that feature fresh ingredients from Florida, including produce grown by local farmers and seafood caught in Florida’s waters.

For a list of Benefits, Program Guidelines and to sign up, please visit: FreshFromFlorida.com/RestaurantMembership

Crab Salad, mango, avocado butter and sauce vierge.

pulled pork — and “Rediscover Your Inner Historian”, where we used a dish served on the original opening night of the club and created a carving station out of it using the same sauces and sides.

The “out-of-the-box” stuff is what really gets us going, because it gives us an opportunity to utilize what we have learned and create something from it. One important step we use in planning our menus is to keep some mystery to them. At least fifty percent of the menu items for each menu have to be food that we have prepared in a unique fashion and has not been seen on our menu.

This approach allows us to be creative.

Please describe one of your most popular menu items.

The biggest seller we have on the menu right now is a pan-seared Chilean seabass with a crispy sushi rice cake, snowpeas and homemade Misoyaki Sauce. The dish itself is incredibly simple; that is what makes it so attractive. Typcially, we try to build lighter menu items. The weather in Florida is not conducive to eating heavy meats and stews, especially during the summer. Stepping out into heat and humidity after a dinner can make you quite uncomfortable if you just ate a 32-ounce ribeye.

What is your “sizzle” – for example, cuisine and food that are your signature or “specialties”, unique food presentations, or any new ideas that you are using?

What makes us sizzle in the kitchen is the utmost admiration of the philosophy behind the things that drive us: ingredients, dishes, cultures, and cooking techniques. The true sizzle though has to be the drive to improve and to impress always in a new way. The sentence “I have never seen something/eaten something like that” is probably the greatest compliment we can get. It acknowledges

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Toasted coconut tart, cardamom espuma, pineapple, mango and rum

both the uniqueness of a dish, as well as the heart and soul that went into it.

What do you attribute your success in the restaurant business to?

Honestly - hard work. People always like to attribute talent or desire but in all honesty, the guys that stick are the ones that are willing to work and put forth the effort. I am incredibly grateful for the work ethic my parents instilled in me. My background in hotels also helped to instill a strong work ethic.

In addition, I consider myself lucky to have the team that I have.

Geneve, Marvin, Antonio, Travis, and Jochen, as well as our dedicated stewarding team, are like family, and I mean that in the truest sense. When you spend 14-hour days with people almost every day of the week, you are bound to be close to one another and treat the kitchen like a home that you take care of and care for. Without a team like that, it is almost impossible to create the visions and ideas you have.

F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

HOT FLORIDA FRANCHISES

Things to Consider Before Opening a New Restaurant or Buying a Franchise

By PAUL SAMSON

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s I’m sure you’ve heard, we are experiencing slow growth in the economy. I am not an advocate of these thoughts or this mindset! We did pass through a rough patch, but I believe an economy or a career can be modified or changed at any point. People have the ability to recast their own unique mold.

We see this everyday in the franchise development and sales world. We see new franchise companies created by entrepreneurs. We also see new franchises opened every day by husbands, wives and individuals. These are important to me for one reason; these are the opportunities we have available to us everyday.

These are people recasting their unique mold to grow their lives professionally, regardless of the economic forecast.

But before you decide, the world of opening a franchise business is like sitting at a craps table in Las Vegas!

If you are going to put your fortune on the line, you had better understand the odds. Things to consider before placing your bet: 1. The industry.

2. The investment and revenue potential.

3. Day-to-day obligations of operating the business.

4. The franchise agreement and contract.

5. The operating history of the company; does the franchisor or the affiliate operate a unit?

After doing your homework, look at these six industries expected to grow in double-digits over the next 48 months! I can assure you these segments are all here to stay: 1. Child Care Services 2. Fitness and Health 3. QSR, Burger and Sandwich chains 4. Spa and Lifestyle Clinics 5. Green Services 6. Supplemental Tutoring, Child to College If you are looking to franchise an existing business, want to know more about the world of franchising, or want to buy into a business that is expanding through franchising opportunities, The Franchise Edge can provide any information that you are looking for to assist in making a smart business decision. We have years of experience and many happy clients.

Regardless of the economy, the franchise industry is growing.

Make your own unique mold of success!

Paul Samson is the CEO of The Franchise Edge. The Franchise Edge provides strategy and solutions to future franchisors. w w w.FRL A .org

For more information about what The Franchise Edge can offer to you or your business, visit us at www.thefranchiseedge. com or contact The Franchise Edge at 4010 West Boyscout Blvd., Suite 195, Tampa, FL 33607 or (813) 935-5087.

F LO R I DA R ESTAU R A N T & LO D G I N G

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CEO PROFILE

PAY LESS for GAS Lino Maldonado 2016 Chairman of the Board, Florida Restaurant & Lodging Association

L

ino Maldonado is the Vice President of Operations for the Gulf Region for Wyndham Vacation Rentals North America. After joining WVR’s predecessor, Abbott Resorts/ResortQuest in 1996 and for the next ten years, Lino moved through several key positions in operations, sales and marketing. Since June of 2007, he has led a staff of more than 1,100 full-time, part-time, seasonal and contracted associates with budgets in excess of $500 million in his current role over operations and real estate sales.

Understanding the importance that community and industry involvement play in the overall success of any business, Lino sits on a number of state level boards. He was recently installed as the Florida Restaurant and Lodging Association Chairman of the Board. In addition, Lino also sits on the Executive Board of VISIT FLORIDA serving as treasurer. Lino was selected by Governor Rick Scott as one of his six appointees to serve on the Gulf Consortium, tasked with helping to structure the state’s expenditure plan for the settlement funds from the BP Gulf Oil spill.

Locally, Lino serves and has served on boards for The United Way, The American Heart Association, Okaloosa County Tourists Development Council and was a founding member of Coastal Vision 3000 “The Beach” group that was instrumental in bringing the first low-cost air carrier (Southwest Airlines) into the Northwest Florida Panhandle.

Lino is known as a visionary among his peers and is looking towards the next generation to staff Florida’s hospitality industry. He thinks we should educate and move our young people into positions to sustain industry growth. He has noted that our industry moves folks from entry-level jobs to mid-level jobs, and to high-level jobs without any debt for school. Every employee in Florida’s hospitality industry is a critical piece of the puzzle. If an employee works hard, career success will be the reward. Speaking recently to a group of hospitality professionals at FLRA’s Fall Board meeting, Lino emphasized to the group that “…we deliver some great people to some great jobs.”

Lino is married to Vicki, his wife of 22 years, and has three girls, Stephanie, 27, Maci, 17, and Madison, 14.

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Lino Maldonado How did you get started in the hospitality industry?

I started back in 1996 with a local company called Abbott Resorts as a guest services coordinator. I literally did not have a clue what to do or expect and was put in charge of guest satisfaction for many of our large gulf-front beach homes. These guests pay top dollar and can be pretty demanding. I mean, blender deliveries at 3:00 am, changing 47 light bulbs that weren’t burnt out, just the wrong wattage for the fixture (the guy was an electrical engineer)… Looking back, I consider those experiences among the most important in my career. I learned hospitality wasn’t about me; it was about creating a great experience for others.

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

That hospitality is about creating great experiences for others and that it takes every role doing their part to be successful. And also to have fun. We sell vacations for a living; if you can’t enjoy doing that, you might want to look into something a little different.

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

Absolutely, too many to count! There are the obvious ones such as my previous managers and as a student of business I love to The best read about what successful natural gas planscompanies do differently to greater success. But most forachieve your business. importantly, it’s my staff. From our newest Call for a quote today!

associate to our most seasoned senior manager, they motivate me every day with their passion, creativity and innovation. If you get the right people around you and focus them on making your guests happy, you will be amazed at what will happen in your business.

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

The right people. This business isn’t for everyone and that’s ok. Getting the right people in the right roles is critical.

How has participation in Florida Restaurant and Lodging Association positively affected your business?

For me it has been awareness and proactive management of important issues that affect our industry. Many times as a business operator we are so busy running the day-to-day operation that we may miss changes to local, state and federal regulation that could have an impact on our business and associates.

Is there anything you would like to share with Florida’s hospitality industry members?

We are fortunate to have Carol Dover and Team watching our backs, but that isn’t always enough. Each of us has also got to do our part I urge you to get involved, get active and participate in the future of your business. A strong, active association can help lead our industry and our state to places we’ve only dreamed of.

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Hospitality vs. Hostility

ADA Lawsuit Targets Gluten-free Surcharge

By MARK L. BONFANTI

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eanuts, shellfish, soy, gluten, lactose – the list of serious food allergies or intolerances seems endless. Unfortunately for restauranteurs, with the rise in such health issues, comes an increase in legal exposure. Recently, a California resident filed a lawsuit against the popular Pan-Asian chain restaurant, P.F. Chang’s, alleging that the restaurant discriminates against her and more than 3,000 individuals across 39 states, including Florida, based upon her gluten intolerance. (U.S. District Court for the Northern District of California case number 5:15-cv-00344) Specifically, the plaintiff alleges that P.F. Chang’s one dollar ($1.00) surcharge on requests for gluten-free items violates the Americans with Disabilities Act (“ADA”). The total damages sought by the class-action lawsuit are unspecified, but they include civil penalties, compensatory damages, and punitive damages.

The National Foundation for Celiac Awareness estimates that 1 in 133 Americans suffers from celiac disease. This accounts for roughly 1% of the population or 3.2 million people. Consequently, restaurants are faced with an ever increasing challenge to balance customers’ needs and their own legal obligations, with the reality of operating a profitable business.

Plaintiffs with celiac disease argue that they are faced with no other choice than to order items at a higher price because their gluten-free diet is medically necessary. Title III of the ADA states that “No individual shall be discriminated against on the basis of a disability in the full and equal enjoyment of goods, services, facilities, privileges, advantages, or accommodations of any place of public accommodation.” While it may appear clear on its face, questions remain as to what extent restaurants must go in order to avoid litigation over alleged discriminatory acts as food allergies become more prevalent in today’s society.

According to the United States Department of Justice, a restaurant may have to take reasonable measures to accommodate individuals

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with food allergies or intolerances, much like they accommodate visually impaired patrons by providing employees to read menus if braille menus are unavailable.

Potential remedies addressing food allergies or intolerances include answering questions regarding ingredients, labeling menus, or considering substitutions if permitted for all other customers and menu items. The ADA does not however, require a restaurant to undertake any action that would “fundamentally alter” its business operations. This means that a restaurant is not required to serve gluten-free or allergen-free items.

To P.F. Chang’s credit, they are ranked as the second most allergy-friendly restaurant by the website Allergy Eats. However, this ranking, and the restaurant’s efforts to accommodate many food allergies, did little to dissuade the plaintiff from filing her lawsuit. As a result, and while the lawsuit against P.F. Chang’s is pending, it is recommended that your restaurant examines how it handles food allergies and intolerances. Some establishments have adopted strict no substitution policies and decided they will not offer alternative menu items, while others offer multiple menus catering to all dietary needs. The range of options is broad and it is best to monitor the litigation, consider what is best for your business, and consult with legal counsel to avoid unnecessary expenses and exposure.

Mark Bonfanti is a Labor & Employment defense attorney that represents restauranteurs and hoteliers throughout Florida. Please contact Mark directly with questions via email mbonfanti@anblaw.com or telephone (850)561-3503.

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FRLA FALL ACTIVITIES The first week of October was a busy one for the Florida Restaurant and Lodging Association. From a songwriters’ festival in Sandestin (See page 8) to the NRA/FRLA Bob Leonard Golf Classic at ChampionsGate, Florida Restaurant and Lodging Trade Show, FRLA’s Fall Board Meeting and the Shades of Pink Installation and Awards Gala in Orlando, the Association was busy showcasing all it has to offer the state of Florida.

FRLA Fall Board Meeting

FRLA's Fall Board Meeting was well-attended.

NRA/FRLA Bob Leonard Golf Classic

The Firehouse of America, LLC team: Greg Delks, Don Fox, Richard Taylor, and Mike Kelly

Fore! FRLA raised $100,000 for the PAC fund this year!

Anna Maria Oyster Bar Team: Curtis Peery, John Horne, Rachel Brener and Lynn Horne.

Florida Restaurant & Lodging Trade Show

The Trade Show floor was busy. We had over 7,000 attendees this year!

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Check out this burger at the trade show!

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Shades of Pink

Hotelier of the Year, Russ Kimball received his award from 2016 FRLA Chair Lino Maldonado and FRLA President and CEO Carol Dover.

Greg Olemacher received the 2015 FRLA Supplier of the Year award on behalf of Ecolab.

Senator Aaron Bean did a great job as the host and auctioneer.

The entertainment for Shades of Pink was a touching and fantastic performance by Walt Dover, Ashley Gholston and Brittany Dover. w w w.FRL A .org

2015 FRLA Restaurateur Chris Christini addressed the audience.

2015 FRLA Chairman Andrew Reiss.

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HUMAN RESOURCES

Going Mobile Hiring for the future generation of workers

By JOE GABRIEL

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rom computers to tablets to mobile devices, our access to information never ends. Not only do we want constant access to information, but we have come to expect it.

And this is especially true for millennials. One could argue that the younger generation, many of whom make up your workforce, aren’t even interested in “going online.” Booting up, opening browsers, logging in, navigating a page….sounds like a lot of work. This is made more evident as the adoption of smartphones continue to skyrocket and is quickly approaching 1.5M global device shipments this year.

This mobile evolution has placed the restaurant business in uncharted territory when it comes to hiring and recruiting this important demographic. In fact, over 90 percent of job seekers are searching for work on their mobile devices...everywhere (in bed, during their commute, in a restaurant, and at work). Yet, only 54 percent of job applications are mobile friendly. On top of that, the results of the recruiting and hiring process dramatically improve when candidates visit from their mobile devices: most employers lose over 90 percent of interested job seekers when they do not offer a mobile-friendly process.

The disconnect is clear. The hiring practices used by the hourly employment industry - and particularly the restaurant industry - are outdated. There is an immediate need to foster better engagement and produce quality connections. So, what can you do? Here are four tips: • Create a mobile-friendly job application At the start of 2014, the majority of the applications received through Snagajob were through desktops. But by the end of 2014, nearly 60 percent were through mobile devices. Delivering a mobile-friendly application experience may require you to change behaviors, but if you want to compete for quality, tech savvy employees, you will need meet them where they are.

• Make it a “one click” application process For every click you add to the application process, you will lose candidates. We have found that job seekers are twice as likely to apply for a job within our mobile app as a result of our 1-Click Apply capability. That’s a lot of applications you could be missing out on. Think about your own experiences in the apps you love the easier and faster it is to navigate, the better.

• Start accepting personal profiles over resumes One of the biggest challenges we hear from hourly employers is that they don’t know what they are getting out of their candidates.

Resumes only tell you so much. And on top of that, over 80 percent of them say job seekers don’t complete job applications because they are too lengthy and time consuming. Job seekers using Snagajob can submit their profiles AS their job application 20 W I N T ER

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— complete with a personality assessment and video component.

This paints an accurate picture of who they are, shows their capabilities and ensures quality connections.

• Measure. Measure. Measure.

Still not convinced? Monitor your site traffic with free tools such as Google Analytics to create benchmarks for improvement. Data can help you make better decisions...and improve outcomes.

Compare your desktop traffic to your mobile traffic and use that data to determine your next steps. You may be surprised with what you find.

So, ask yourself, what are your business goals and how can mobile be a part of the solution?

Snagajob is America’s #1 spot for hourly work and is helping transform the marketplace for on-demand hourly workers through highly innovative technology. Every employee is responsible for creating products that make instant and quality connections between workers and employers. To learn more about Snagajob’s solutions and benefits for Flordia Restaurant & Lodging Association members, please visit www.snagajob.com/frla or contact Joe Gabriel at joe.gabriel@snagajob.com.

F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

Contact Susie McKinley Editor at Editor@frla.org or 850.508.1139

Fuel your success with propane

Florida Propane Gas Safety Education and Research Council For more information, visit PropaneFL.com or email info@FloridaGas.org

HOSPITALITY HAPPENINGS 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

Old School Event

Iris D. Larson Award

Adam Corey, 101, Carol Dover, FRLA, Mark Bonn, FSU, Sherriff Mike Wood, Erick Carr, Seminole Boosters and Ray Green, FRLA pose with Bobby Bowden at the Old School event in Tallahassee.

Armando Gonzalez pictured here with Richard Gonzmart, both of the Columbia Restaurant, won the Iris D. Larson, Industry Service Award for hospitality and tourism industry professionals.

DBPR Secretary Lawson at Greater Pensacola Meeting

PowerPak Breakfast

Meeting with Ken Lawson in Pensacola.

FRLA Miami Chapter PowerPak Breakfast

FRLA Educational Foundation

ProStart students prepared desserts for Shades of Pink.

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Long-time FRLA employee, Susan Aronson, was recognized by FRLA CEO / President Carol Dover for her service to the Association and Florida's hospitality industry.

F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

Space Coast Bowling Tournament

Country Inn and Suites Cape Canaveral won Team Spirit.

Team Dixie Crossroads won Best Dressed.

Pinellas Hospitality Classic Southeastern Fisheries Meeting in Washington, DC

Winning Team Busch Gardens.

Vice President of Education and Training Geoff Luebkemann visited Congresswoman Ileana Ros-Lehtinen with a contingent from the Southeastern Fisheries Association.

Emeril's Florida Season 4 Wicked Dolphin Rum

Tallahassee Burger Trail

Emeril; Pubbelly Miami beach.

Tallahassee burger restaurants gained exposure through social media engagement.

The SW FL Chapter had a great time at the Wicked Dolphin Rum Distillery.

Pottery & Palms

Shades of Pink

Pottery and Palms was a fundraiser for the Palm Beach Chapter Educational Foundation.

FRLA's Regulatory Compliance Services's Staff had a great time at Shades of Pink.

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YEAR IN REVIEW 2015 WAS A GREAT YEAR for the Florida Restaurant and Lodging Association (FRLA) and Florida’s hospitality industry. With visitor numbers increasing and instate travel booming, the hospitality industry achieved success like never before.

FRLA hosted more than 100 corporate and chapter events in 2015. The following Year in Review showcases many of these events that reflect FRLA’s leadership and dedication to Florida’s hospitality industry.

Through its partnership with VISIT FLORIDA, FRLA sponsored two fantastic events in April: South Walton Beaches Wine & Food Festival in Northwest Florida and the SUN ‘n FUN International Fly-In & Expo in Polk County.

FRLA hosted Heartland Payment Systems Security Workshops in South Florida in preparation for the new regulations.

FRLA represented Florida at the National Restaurant Association’s Public Affairs Conference and the American Hotel and Lodging Association’s Legislative Action Summit in Washington, DC.

FRLA’s Tallahassee Chapter held its annual Bust-AClay event.

The FRLA Broward Chapter held its 6th Annual Excellence in Education Gala at the Diplomat Resort in Hollywood, Florida.

MAY Through its partnership with VISIT FLORIDA, FRLA sponsored two events: the Key West Songwriters Festival (KWSF) and the Capital Cuisine Restaurant Week (CCRW).

The Space Coast Chapter of FRLA hosted DBPR Secretary Ken Lawson in Melbourne to provide insight into licensing, regulation and inspections in Florida.

FRLA’s Keys Reef & Flats Fishing Tournament is always a favorite for both anglers and landlubbers.

JUN FRLA’s Miami-Dade Chapter held its 2nd Annual Golf Tournament at The Biltmore Hotel benefiting local ProStart and Hospitality and Tourism Management Programs.

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FRLA held its Summer Board Meeting at the beautiful Hawk’s Cay Resort on Duck Key.

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We were thrilled to sponsor Season 3 of Emeril’s Florida!

This show features Florida’s exceptional restaurants, hotels, resorts and culture.

JAN

FRLA's Regulatory Compliance Services held Alcohol Compliance Training in preparation for Spring Break in Bay Country

The FRLA Educational Foundation hosted the 15th annual ProStart Culinary Team Competition in Orlando along with the Salute to Excellence Awards Dinner honoring many of FRLA’s star students.

FEB The National Restaurant Association held its Winter Board Meeting in Orlando at Epcot World Showcase.

Jacksonville’s First Coast Chapter of FRLA held its 1st Marketing + Operations Conference at the Ramada Baymeadows Hotel and Conference Center.

MAR The new Suncoast Chapter was announced and officers were installed at historic Powell Crosley Estate in Sarasota.

FRLA launched the Greater Pensacola chapter and welcomed new area director, John Bloodworth.

The Florida Legislature convened in Tallahassee.

APR FRLA’s Southwest Florida Chapter hosted Firehouse Subs CEO, Don Fox, at a luncheon at the Holiday Inn, Fort Myers Airport at the Town Center.

FRLA’s ProStart Teacher Training Institute was held at the Miami campus of Johnson & Wales University.

FRLA held its Marketing + Operations Summit in Tampa.

Florida Tourism Day brought more than 500 industry leaders to Tallahassee to speak to lawmakers about the importance of Florida’s hospitality industry.

FRLA’s Hillsborough and Pinellas Chapters hosted a Summer Beach Party at Tradewinds Island Resort.

JUL The Palm Beach Chapter had a Pool and Beach Party at the Jupiter Beach Resort & Spa. w w w.FRL A .org

FRLA’s Greater Pensacola Chapter and President/ CEO Carol Dover attended The Hospitality Roundtable at the Pensacola Bay Center Arena.

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2015: YEAR IN REVIEW

FRLA sponsored the IMG Friday Night Block Parties, the Island Hopper Songwriter Fest and Bulls on the Beach through the VISIT FLORIDA in-state marketing campaign, Great Florida Events.

FRLA’s Pinellas Chapter hosted its 16th Annual Golf Classic at the Belleair Country Club. This event supported the industry’s educational programs throughout the county and local FRLA programs.

AUG

SEP The Central Florida Chapter held an educational and networking event in September featuring an ADA and current labor law changes presentation.

The Space Coast Chapter held its Bowl-A-Thon, a fun-filled networking event!

OCT

FRLA sponsored more Great Florida Events this month: Endless Summer Music Festival, Blast on the Bay and Cows ‘n Cabs.

The Florida Restaurant and Lodging Show was better than ever this year with more than 500 booths and dozens of educational programs.

FRLA celebrated the stars of Florida’s hospitality industry at the Shades of Pink Installation and Awards Gala. During the ceremony, held at the Hyatt Regency Orlando, FRLA announced its 2016 Executive Committee and unveiled its 2015 Hall of Fame along with other wonderful industry award winners. A portion of the proceeds from the event were donated to The Official Susan G. Komen Central Florida to help fund breast cancer research.

FRLA’s Monroe Chapter held Wine on the Water VI.

NOV

FRLA held the NRA/ FRLA Bob Leonard Golf Classic at the ChampionsGate Golf Club in honor of our dear friend, Bob Leonard.

FRLA’s Broward Chapter held its Reverse Trade Show and Cocktail Reception for hotel, restaurant and allied members.

FRLA Northwest Florida Chapter 2015 Hospitality Industry Awards Celebration

FRLA’s Hillsborough Chapter held a unique networking event to create awareness of Tampa’s own treasure, Cigar City Brewing.

Many of FRLA’s Chapters hosted holiday events and installed new leadership.

DEC FRLA’s Miami-Dade Chapter held an Industry Forum and Annual Meeting featuring The Ritz-Carlton’s Robert Kharazmi and former McDonald’s CEO, Ed Rensi.

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FRLA’s Great Florida Events program sponsored the Florida Citrus Parade that was one of the largest parades affiliated with a sporting event in the nation!

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Introducing the Hospitality Suite

Leading Edge Benefit Advisors, United Healthcare and the Florida Restaurant and Lodging Association present:

A Custom Employee Benefits Marketplace

FREE for FRLA Members Only!

uState-of-the-Art Technology

uUnique FRLA Pricing and Packages

uEmployees Shop by Lifestyle

uTurn-Key Wellness Solution

uBenefits for Part-Time Employees

uDedicated Service Team

uFree Spanish Tools and Resources

uAffordable Care Act Compliance

To schedule a tour, contact us at: (800) 733.2917 or visit LEHospitalitySuite.com/FRLA The Hospitality Suite is offered in partnership with:

Innovative Solutions. Personally Involved. Š2015 Leading Edge Companies, LLC. All rights reserved.

FRLA INDUSTRY STARS

Florida’s hospitality industry is the finest in the country. Our restaurants, hotels, resorts, employees and hospitality students are the best of the best. This feature is a glimpse of all of the FRLA stars that have been recognized in 2015.

Former ProStart Student Heads Back to her Alma Mater We love hearing from our ProStart alumni! See how former Florida ProStart student Emily Rockwell is taking her ProStart experience full-circle after graduating summa cum laude from Le Cordon Bleu. This story reprinted with permission from the National Restaurant Association Educational Foundation.

How has ProStart made a difference in your life?

What a difference in my life ProStart made! I did ProStart all four years of high school got certified in ServeSafe and competed my senior year in the Florida State ProStart invitational. Upon graduation from high school I went straight to college (fall of 2013) at Le Cordon Bleu Orlando. Two and a half years later I have now graduated summa cum laude from Le Cordon Bleu Orlando, becoming a Certified Culinarian through the American Culinary Federation (ACF) and am now employed by my alma mater as the High School Representative where I can be the inspiration and encouragement to students that my mentor Kareen Linton was to me. It was a High School Representative that brought me to Le Cordon Bleu 28 W I N T ER

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and now I get to be one. What a blessing. Keep chasing your dreams, guys, they are realistic!

Who has influenced you the most in your education and career?

My biggest fans in school were my chef instructors, especially Kareen Linton and Elizabeth Wessman.

and educating!

What advice would you give to current ProStart students looking to break into the restaurant industry?

If I could encourage students with one thing it would be to network and get involved. Make that school your home and the people your family. Being involved in the industry and surrounding yourself with the professionals in the industry is very insightful, encouraging

What does the future hold?

My ultimate goal and dream is to have my own TV show one day so that I can share my passion for food combined with my outgoing personality and share my food with the world.

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Industry Stars Announced at FRLA’s Shades of Pink Installation and Awards Gala

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n 2015, FRLA announced four new annual award categories to recognize exceptional service throughout the state: Restaurant General Manager of the Year, Hotel General Manager of the Year, Restaurant Employee of the Year and Hotel Employee of the Year.

The winners and nominees for these awards were chosen by a panel of independent industry judges.

RESTAURANT GENERAL MANAGER OF THE YEAR WINNER: Long Mai, General Manager, Kobe Japanese Steak House, Orlando

Restaurant General Manager of the Year was Long Mai.

RUNNERS-UP: Al Romeo, General Manager, Flemings Steak House, Naples

Danielle Williams-Rosse, Owner/Operator, Oceans 234, Deerfield Beach

HOTEL GENERAL MANAGER OF THE YEAR WINNER: Roger Amidon, General Manager, Palm Beach Marriott Singer Island, Beach Resort & Spa

RUNNERS-UP: Brian Comes, General Manager, Hyatt Regency Orlando Carlton Hudson, Managing Director, Hard Rock Hotel at Universal Orlando Resort

Joejie Laxamana was the Restaurant Employee of the Year.

RESTAURANT EMPLOYEE OF THE YEAR WINNER: Joejie Laxamana, Pool Bartender, Sonesta Fort Lauderdale RUNNERS-UP: Monica Alarcon, Server, Sergio’s Family Restaurants, Miami

Karen Hourigan, Chef, Corporate Trainer, Café 4750 at The Ritz-Carlton, Amelia Island

HOTEL EMPLOYEE OF THE YEAR WINNER: Joseph Louis Jeune, Stewarding Supervisor, Universal’s Cabana Bay Beach Resort, Orlando

RUNNERS-UP: Eileen Abrams, Guest Services Representative, Hampton Inn and Suites, Largo

Hotel Employee of the Year award winner Joseph Louis Jeune from Cabana Bay received his award from Lino Maldonado.

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Suzette Wong, Guest Service Agent, Sonesta Fort Lauderdale

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Travel + Leisure World's Best Awards 2015 WORLD’S BEST FAMILY TRAVEL

2 S andpearl Resort, Clearwater Beach 10 Disney’s Animal Kingdom Lodge 15 Disney’s Polynesian Resort 18 Disney’s Beach Club Resort 19 Disney’s Wilderness Lodge 20 Disney’s Yacht Club Resort 21 Disney’s Boardwalk Inn & Villas 23 Hawk’s Cay, Duck Key

BEST IN THE WORLD 82 S andpearl Resort, Clearwater Beach

CONTINENTAL US RESORTS (40 ROOMS OR MORE) 20 S andpearl Resort, Clearwater Beach 25 The Pier House Resort & Spa

2015 Forbes Travel Guide Star Award Winners FIVE-STAR HOTELS Four Seasons Resort Palm Beach Mandarin Oriental, Miami The Setai, Miami Beach

FOUR-STAR HOTELS La Mer Hotel and Dewey House, Key West Loews Miami Beach Hotel, Miami Beach Ponte Vedra Inn & Club, Ponte Vedra Beach The Biltmore, Coral Gables The Breakers Palm Beach The Pearl Hotel, Rosemary Beach The Ritz-Carlton Golf Resort, Naples The Ritz-Carlton Orlando The Ritz-Carlton, Amelia Island The Ritz-Carlton, Fort Lauderdale The Ritz-Carlton Key Biscayne, Key Biscayne The Ritz-Carlton, Sarasota, Villas of Grand Cypress, Orlando WaterColor Inn & Resort, Santa Rosa Beach

RECOMMENDED HOTELS

AAA Five Diamond Hotels and Restaurants Eau Palm Beach Resort & Spa, Mantalpan Four Seasons Resort Palm Beach Mandarin Oriental, Miami Palme d’Or Restaurant, The Biltmore Hotel, Coral Gables Ponte Vedra Inn & Club Salt Restaurant, The Ritz-Carlton Amelia Island The Breakers, Palm Beach The Ritz-Carlton, Amelia Island The Ritz-Carlton, Fort Lauderdale The Ritz-Carlton, Naples The Ritz-Carlton, Sarasota Victoria & Albert’s Restaurant, Disney’s Grand Floridian Resort 30 W I N T ER

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Casa Marina, A Waldorf Astoria Resort, Key West Fontainebleau Miami Beach Hilton Sandestin Beach Golf Resort & Spa, Destin Hyatt Regency Orlando, Orlando Innisbrook, A Salamander Resort, Palm Harbor Little Palm Island Resort & Spa, Little Torch Key Reunion Resort, A Salamander Resort, Kissimmee Southernmost on the Beach, Key West The Reach, A Waldorf Astoria Resort, Key West Turnberry Isle Miami, Aventura Forbes Travel Guide Five-Star Restaurants Azul, Mandarin Oriental, Miami,

FOUR-STAR RESTAURANTS Café Boulud Palm Beach Fish Out of Water, WaterColor Inn & Resort, Santa Rosa Beach

Hakkasan Miami, Fontainebleau Miami Beach Jové Kitchen & Bar, Four Seasons Resort Palm Beach Nine18, Villas of Grand Cypress, Orlando Palme d’Or, The Biltmore, Coral Gables Scarpetta Miami Beach, Fontainebleau, Miami Beach The Grill at The Ritz-Carlton, Naples The Restaurant, The Setai, Miami Beach Victoria and Albert’s, Lake Buena Vista

RECOMMENDED RESTAURANTS Bourbon Steak, Miami by Michael Mina, Turnberry Isle Miami Cioppino, The Ritz-Carlton Key Biscayne Il Mulino New York, Acqualina Resort & Spa, Sunny Isles Beach Seagar’s Prime Steaks & Seafood, Hilton Sandestin Beach Golf Resort & Spa, Destin The Setai Grill, The Setai, Miami Beach Via Luna Restaurant, The Ritz-Carlton, Fort Lauderdale

FIVE-STAR SPAS Eau Spa, Eau Palm Beach Resort & Spa, Manalapan The Spa at Mandarin Oriental, Miami Forbes Travel Guide Four-Star Spas Lapis The Spa at Fontainebleau Miami Beach Palm Beach Spa at Four Seasons Resort Spa & Fitness Center at Turnberry Isle Miami Aventura Spa at Ponte Vedra Inn & Club, Spa Palazzo, Boca Raton Resort & Club The Members Spa Club, The Ritz-Carlton, Sarasota The Ritz-Carlton Spa, Amelia Island The Ritz-Carlton Spa, Key Biscayne The Ritz Carlton Spa, Naples The Ritz-Carlton Spa, Orlando The Spa at The Breakers, Palm Beach The Spa at The Ritz-Carlton, Fort Lauderdale The Spa at The Setai, Miami Beach F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

2015 Golden Spoon Awards

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or more than 40 years, Florida Trend, has named Golden Spoon fine dining award winners, and this year FRLA members were winners in all of the categories. The Golden Spoon awards began years ago as a guide to business travelers. It is now one of the most highly-prized awards given in the state of Florida.

The criteria for the award include not only awesome food, but also excellent customer service and an enjoyable ambiance. To win a “classic” Golden Spoon, Florida Trend is looking at these qualities, and an operation should be in business for more than three years to demonstrate the “longevity” of

GOLDEN SPOON HALL OF FAME

AMELIA ISLAND Salt - Modern American CLEARWATER Café Ponte - New Continental CLEARWATER BEACH Bob Heilman’s Beachcomber - American Ortanique on the Mile - New World Palme d’Or - Nouvelle Cuisine FORT LAUDERDALE Casa D’Angelo - Italian HOLMES BEACH Beach Bistro - New American JACKSONVILLE BEACH Marker 32 - Seafood KEY BISCAYNE Cioppino/Ritz Carlton - Italian LAKE BUENA VISTA Victoria & Albert’s - Luxury LONGBOAT KEY Euphemia Haye - Global/Eclectic MIAMI Azul - Seafood MIAMI BEACH Ola - Latin American Joe’s Stone Crab - Seafood NAPLES The Grill - Classic ORLANDO Primo - Italian Norman’s - New World PALM BEACH Cafe Boulud - New American PANAMA CITY BEACH Captain Anderson’s Restaurant Seafood/Steak PENSACOLA McGuire’s Irish Pub - Brewpub Jackson’s Steakhouse - SouthernInfluence American w w w.FRL A .org

the establishment. Florida Trend editors determine winners of all Golden Spoon awards.

The awards are comprised of the “Classic” Golden Spoons, plus the “Hall of Fame” and “Best New Restaurant.” To be eligible for the “Hall of Fame”, restaurants must have a history of winning the “Classic” Golden Spoon award. To win a “Best New Restaurant” award, an operation is in business for less than two years and must be unique and may be any format.

A “Best Brand” notes brands that have all of the components of the “Classic” Golden Spoon, and is a brand.

SARASOTA Michael’s On East - New American SEASIDE Bud & Alley’s - American ST. AUGUSTINE 95 Cordova - New Continental ST. PETE BEACH Maritana Grille - Seafood ST. PETERSBURG Marchand’s Bar & Grill - Contemporary TALLAHASSEE Cypress Restaurant - New Southern TAMPA Columbia Restaurant - Spanish/Cuban Bern’s Steak House - Steakhouse Mise en Place - New American

GOLDEN SPOON AWARDS

CLEARWATER BEACH Caretta on the Gulf - Modern American DAYTONA BEACH The Cellar - Italian DELAND Cress Restaurant - Farm to Table FORT LAUDERDALE 3030 Ocean - Seafood HIGH SPRINGS The Great Outdoors - Classic American JACKSONVILLE Blue Bamboo - Contemporary Asian Taverna - European JENSEN BEACH 11 Maple Street - New American KEY WEST Louie’s Backyard - Modern American LONGBOAT KEY Pattigeorge’s - Coastal MIAMI Sugarcane Raw Bar - Caribbean/Asian Wynwood Kitchen & Bar Contemporary Latin

MIAMI BEACH The Forge - Eclectic Hakkasan - Chinese Pubbelly - Latin/Asian Setai Grill - Steakhouse Yardbird Southern Table & Bar - Southern MIRAMAR BEACH Vin’tij - Contemporary NAPLES Turtle Club - Classic ORLANDO K Restaurant - New American Bull & Bear - Steakhouse Chatham’s Place - Continental/Southern Jiko, The Cooking Place - African PALM BEACH Jové Kitchen & Bar - Mediterranean HMF - Contemporary RIVIERA BEACH 3800 Ocean - American SANTA ROSA BEACH Fish Out of Water - Seafood SARASOTA Libby’s Cafe + Bar - Contemporary Darwin’s on 4th - Peruvian/Microbrewery ST. PETERSBURG Parkshore Grill - American TAMPA Pelagia Trattoria - Modern Italian WEST PALM BEACH Pistache - French WINTER PARK Luma on Park - New American

GOLDEN SPOON BEST NEW RESTAURANTS JACKSONVILLE Moxie Kitchen + Cocktails New American TAMPA Ulele - Native Floridian

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2015 US News & World Report Best Hotels in the USA 49 Th e Ritz-Carlton, Naples Naples, Florida 52 The Ritz-Carlton Golf Resort Naples, Florida 50 The Ritz-Carlton, Fort Lauderdale - Fort Lauderdale, Florida 59 The Breakers Palm Beach Palm Beach, Florida 79 Mandarin Oriental, Miami Miami, Florida 105 Ponte Vedra Inn & Club - Ponte Vedra Beach, Florida 107 The Ritz-Carlton, Amelia Island - Amelia Island, Florida 115 Four Seasons Resort Orlando at Walt Disney World Resort Golden Oak, Florida 125 Eau Palm Beach Resort & Spa Manalapan, Florida 130 Four Seasons Resort Palm Beach - Palm Beach, Florida 149 Watercolor Inn & Resort - Santa Rosa Beach, Florida

Recognized in 2015

FR&L Magazine is proud to share some of the recognition that our FRLA members, resorts and restaurants received during 2015. Congratulations to all of our award winners!

FRLA AWARDS

Long Mai — Restaurant GM of the Year Roger Amidon — Hotelier GM of the Year Joejie Laxamana — Restaurant Employee of the Year Joseph Louis Jeune — Hotel Employee of the Year Chris Christini — FRLA Restaurateur of the Year Greg Ohlemacher — FRLA Allied Supplier of the Year Russ Kimball — FRLA Hotelier of the Year

2016 FRLA EXECUTIVE COMMITTEE Lino Maldonado — FRLA Chairman Don Fox — FRLA Vice Chairman Kevin Speidel — FRLA Secretary/Treasurer Chau Nguyen — FRLA Director 2016-17 Pam Avery — FRLA Director 2016-17 Paul Hineman — FRLA Director 2016 Andrew Reiss — FRLA Immediate Past Chair

OTHER AWARDS

Norman Van Aken — FR&L Show 2015 Torch Award Steve Metz — G. Kirk Haas Humanitarian Award Doug Ridge — Marriott Managed GM of the Year Roger Amidon — Marriott Franchised GM of the Year John Schrowang — Florida Governor’s Business Ambassador Award Dawn Sweeney — Most Powerful People in Food from The Daily Meal Naples Beach Hotel & Golf Club — Three Palm Rating from the Florida Green Lodging Program Kyler Roy — Winner of Fresh From Florida Kids Snack Cook-Off Armando Gonzalez — Iris D. Larson Hospitality Award from Visit Florida John Culver — FSU College of Business Hall of Fame 2015 Inductee Loews Don CeSar Hotel — Best Historic Hotel by Historic Hotels of America

Conde Nast Traveler Readers Choice 2015 Top 20 hotels in Florida 3 The Pearl Hotel, Rosemary Beach 8 The Epicurean Hotel, Tampa 9 Chesterfiefld, Palm Beach 10 Mandarin Oriental, Miami 11 The Setai, Miami Beach 13 Edgewater Beach Hotel, Naples 14 W Fort Lauderdale 17 Hilton Cabana Miami Beach 18 Casa Monica Hotel, St. Augustine 19 Waldorf Astoria Orlando 32 W I N T ER

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ProStart students from South Lake High School prepared 1500 desserts for the Shades of Pink event. The students prepared Raspberry Panna Cotta in Mini Dessert Cups, Mini Pink Velvet Cupcakes with Cream Cheese Frosting, Edible Pink Glitter and Pink Tinted Candy Ribbon, and Russian Tea Cakes with Pink Tinted Powdered Sugar.

F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

Where It All Begins

T

he Florida Restaurant and Lodging Association’s Educational Foundation (FRLAEF) is the only organization in Florida that offers the ProStart program, the Lodging Management Program (LMP), the Hospitality & Tourism Management Program (HTMP) and the Skills, Tasks and Results Training program (START).

These programs were developed to increase the quality and employability of today’s high school graduates by providing them with training related to important job skills as well as opportunities for careers and higher education.

Students are introduced to careers in foodservice and lodging and are taught basic skills needed for success in these industries. This is accomplished through dynamic and comprehensive curriculum coupled with on-the-job training.

PROSTART

ProStart is a nationwide, two-year program for high school students designed to develop the best and brightest talent into tomorrow’s restaurant and foodservice industry leaders. From culinary techniques to management skills, ProStart’s industry-driven curriculum provides real-world educational opportunities and builds practical skills and a foundation that will last a lifetime.

By bringing industry and the classroom together, ProStart gives students a platform to discover new interests and talents and opens doors for fulfilling careers. It all happens through a curriculum that teaches all facets of the restaurant and foodservice industry, inspires students to succeed and sets a high standard of excellence for students and the industry.

With national and local support from industry members, educators, the National Restaurant Association Educational Foundation and the Florida Restaurant Association Educational Foundation, The ProStart program is now in 240 Florida high schools reaching 30,000 students.

PROSTART JOB READINESS

ProStart students come to an employer ready to make an immediate impact. They are trained in industry-specific and transferable skills that bring value to the employer. The program and curriculum teach, among other topics: • Safety and sanitation • Culinary Arts • Kitchen essentials • Leadership • Management essentials • Purchasing, inventory and cost control w w w.FRL A .org

• Customer service and communication • Sustainability

PROVEN RESULTS

FRLAEF

BY THE NUMBERS

272

• Five years after earning the ProStart National Certificate of Achievement, 81% of students are still studying and/or working in the industry.

• Five years after competing in the National ProStart Invitational, 78% of students are still studying and/or working in the industry.

• Since its inception, ProStart has experienced phenomenal, consistent growth.

FRLAEF programs this year in Florida. 240 ProStart and 32 HTMP programs will take place during the upcoming school year

HTMP (FORMERLY CALLED LMP)

Students enrolled in FRLAEF programs during the last school year. 30,000 ProStart students and over 2,000 HTMP students were enrolled in the FRLAEF programs during the past school year

The Hospitality Tourism & Management Program (HTMP) is a two-year, high school curriculum developed by the American Hotel & Lodging Association Educational Institute (EI).

HTMP introduces high school juniors and seniors to careers in the lodging industry and teaches basic skills and knowledge needed for success in the industry. This is accomplished through on-the-job training and experience, coupled with a dynamic and comprehensive curriculum. When a student has earned the Year 1 Certificate of Completion and Year II Certificate of Completion, the student is eligible for the Certified Hospitality & Tourism Management Professional designation. This certificate is nationally recognized and allows the student to earn college credit for the HTMP class and scholarships as well as provides opportunities for employment. There are over 2,000 students enrolled in 32 HTMP programs throughout the state.

HTMP JOB READINESS HTMP students come to an employer ready to make an immediate impact. They are trained in industry-specific and transferable skills that bring value to the employer. The program and curriculum teach, among other topics: • Guest Service • Leadership and Management • Rooms Division • Housekeeping • Marketing and Sales • Food and Beverage Service

32,000

$800,000 Value of scholarships awarded at Florida’s Salute to Excellence Awards by FRLA and post-secondary partners

81%

Students still studying/ working in the industry five years after earning the ProStart Certificate of Achievement To learn more about the FRLAEF, visit www.frla.org/ educational-foundation/ F LO R I DA R ESTAU R A N T & LO D G I N G

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In their own words:

Why choose UnitedHealthcare?

Exclusive health care pricing and solutions for FRLA members from UnitedHealthcare Together, the Florida Restaurant & Lodging Association (FRLA) and UnitedHealthcare offer special advantages for your business: } Health care reform guidance and solutions around the Affordable Care Act } Exclusive savings on standard group medical plans and specialty benefits } Wellness programs and services } Bilingual resources for Hispanic/Latino owners, operators and employees Find out what the FRLA and UnitedHealthcare can do for your business, and why others in the hospitality industry are choosing UnitedHealthcare for their health care solutions.

Contact your broker, the FRLA or Kimberlee Vandervoorn at (301) 865-7058 or kvandervoorn@uhg.com.

“When it comes to the field of health care, we live in unprecedented times.

Both the regulatory and business landscapes are shrouded by a dense fog of uncertainty. What’s more, when plotting a course for success over this rough terrain, a knowledgeable and trustworthy guide is a virtual necessity. At Firehouse Subs, we concluded long ago that the best course of action was to turn a negative into a positive. We took a leadership position in assessing the impact of the Affordable Care Act (ACA) and devised a course of action that we believe will help us achieve our business goals of growing sales and improving profitability.

We felt so confident in our chosen course that we implemented the offer of qualifying insurance coverage for our hourly employees in 2014 (choosing not to take advantage of the one-year delay granted by the Obama administration).

During our many months of studying the ACA and formulating our plan, the support we received from the team at UnitedHealthcare was invaluable. UnitedHealthcare stood side by side with us to help us understand the ever-shifting tenets of the ACA; they were our “go-to” resource.

From beginning to end, they differentiated themselves from their competitors by demonstrating their desire to understand the needs of our business. And along the way, they helped us educate our franchise community and arm them with the knowledge they need to make a quality decision about their own path. And finally, as we moved toward the finish line of finalizing the products we would offer our employees, they proved themselves to be a superior choice in the marketplace. I highly recommend UnitedHealthcare for any business seeking a valued partner in today’s challenging business environment.”

Don Fox, Chief Executive Officer Firehouse of America, LLC (dba Firehouse Subs), Jacksonville, Florida UnitedHealthcare customer

©2015 United HealthCare Services, Inc. Insurance coverage provided by UnitedHealthcare Insurance Company or its affiliates. Administrative services provided by United HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through a UnitedHealthcare company. UHCFL748696-000

FRLA’s Educational Foundation Stars ANA MAY competed in the HTMP competition for the last two

years. She is very active at school, participating in several sports, such as track, soccer and volleyball. This year she was highlighted for her performance with the volleyball team. She is currently senior class vice president.

She has achieved all of these accomplishments, while maintaining a 4.3 grade average. In the hospitality industry, she has all the skills to succeed.

Her involvement includes numerous volunteer hours with the academy, such as open houses, golf tournaments, etc. She is interested in attending Florida State University and getting a degree in Hospitality.

• Hospitality and Tourism Management Program • 12th grade at Forest Hill High School • Currently works at The Breakers Palm Beach

CHRIS DEJESUS is exactly the kind of student a Chef loves to mentor. He was part of the Steinbrenner team that helped open Ulele restaurant and was hired after that. He is a talented and dedicated young man. He has participated in two years of the Hillsborough CTE summer internship program and worked Richard’s Run, Gasparilla marathon, USF Match Day, plus countless other events. He has gone from a “F” student to an “A/B” student, and is ServSafe certified. At 16, he is a lead saute cook at Ulele and the “poster student” for Future Chefs Tampa Bay. • Current ProStart Student • 11th grade at Steinbrenner High School

ELIZABETH MOORE is a member of the Chamberlain Advanced

Scholars, a rigorous Advanced Placement Program, in addition to the Culinary Academy. Lizzie currently works for Chef Mike Beadles, the Executive Chef of the Tampa Bay Buccaneers, where she cooks for coaches, players, and staff. Lizzie noted recently that, “…working for the Bucs allows me to put what I learned in the ProStart classroom to practice.” Lizzie hopes to attend the Rosen School of Hospitality at UCF. • Current ProStart Student • 11th grade at Chamberlain High School • Currently works at the Tampa Bay Buccaneers

JOSE MURILLO started working as an apprentice under his Chef (Dad) at Leftovers (owned by Food Shack in Jupiter) at the early age of 14.

Now at 15 he works on the busy food line making everything from the appetizers, salads and desserts in this trendy popular restaurant that is opening new restaurants regularly. He has mastered beautiful knife skills and works in a very fast line environment with little work-space. I visit him there often and the meals he helps create are amazing. He is now being paid a great

UNIVERSAL SPONSOR

w w w.FRL A .org

wage and is destined to become one of the organization’s next proprietors because of his early age experience and his attention to detail. At 15 he is already on track for management.

• Current ProStart Student • 10th grade at Inlet Grove High School • Currently works at Leftovers

JOSE FUSTER was a member of Hialeah’s ProStart Culinary team

while in high school. Since graduating from that program, Jose has worked as sous chef at Preston’s Restaurant in the Loews Hotel, the Executive Chef at Air Culinaire (In-flight catering) and chef de cuisine at Presidio Social Club. When he is available, he has contributed to menu planning for our current ProStart Culinary teams and has assisted during practices.

• ProStart Graduate • Graduated from Hialeah High School • Graduated from Johnson & Wales University • Currently works as Chef at Primal Organic (private paleo catering) and Chef for the University of Miami Athletic Department.

RYAN FISCH was just promoted to Sous Chef at the Ritz Carlton

Fort Lauderdale. When Ryan was in high school, he was one of our first winners at the state competition. Ryan is always trying to give back to the school by either recommendations or hands-on-advice as a mentor.

• ProStart Graduate • Graduated from J.P. Taravella High • Attending Johnson & Wales University to obtain a B.S. in Hospitality Management • Currently works as Sous Chef at the Ritz Carlton in Fort Lauderdale

JANESSA SCHUSTER was always the quiet workhorse. She kept her nose to the grindstone and worked silently, but diligently. She always asked questions, and you could see she was filing them away in her mind.

After graduating from Johnson & Wales, she decided to become a sommelier. Starting with an internship at Total Wine, she has worked her way through the ranks. After a month in Germany, she recently achieved her level three WSET with overall distinction (the highest score you can get).

She is well on her way to being one of the youngest Court of Master Sommeliers. Janessa has worked so very hard and earned every accolade.

• ProStart Graduate • Graduated from Riverview High School • Graduated from Johnson & Wales University • Currently working at Total Wine

GLOBAL SPONSORS

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THANK YOU CORPORATE SPONSORS!

NRA/FRLA Bob Leonard Golf Classic Winners INTERNATIONAL COURSE FIRST PLACE (SCORE OF 59): Southern Wine and Spirits Team (Ben O’Steen, Danny Hibbs, Steve Grimsley)

NATIONAL COURSE SECOND PLACE (SCORE OF 59): TUUCI (Jon Solin, David Paller, Doug Ridge, Jim Rogers)

NATIONAL COURSE FIRST PLACE (SCORE OF 58): Fiberbuilt Umbrellas (Paul Knapp, Hector Felix, Declan Hoctor, Charlie Sisca)

CLOSEST TO THE PIN: National – Ed Keisel International – Jay Raz

INTERNATIONAL SECOND PLACE (SCORE OF 61): Island Oasis (Rick Gaucher, Pedro Vega, Bernando Suarez)

LONGEST DRIVE: National – Jon Solin International – Ben O’Steen STRAIGHTEST DRIVE: National – Howard Navin International – Andy Gross

Tech Buzz

By KELSEY MARTINEZ, SPARXOO

W

ell, it’s official: The world is now (for the most part) accessible at your fingertips. Today’s always-on, digital world has opened the door to immediate access of information, and has enabled a simplified, personalized consumer search process. With a couple of quick Google searches, consumers can access all the tools they need to make an informed decision.

Today’s society not only thrives on digital, it depends on it. A few swipes on a keyboard have replaced the trusted phone call to a travel agent; smartphone applications create our trip planners; and Google Maps navigates the way we travel. No matter if you’re in the lodging, travel or food and beverage business, your consumers’ consumption habits have changed. They’re searching for you online, and it’s your brand’s job to be there.

USER-GENERATED REVIEWS

Consumer decision-making and purchase behavior is driven by the fastpaced, tech-centered world we live in. To become a part of this, it is key for your brand to activate and maintain a strong digital footprint. According to Google, 83 percent of consumers use social networking, video or photo sites for travel planning. Using social platforms such as Facebook and Instagram help your customers learn more about you—from who you are as a company to the services you provide. Social platforms also have the ability to establish initial connections with consumers, using imagery and video to tell your brand’s story.

An active web presence is an important element to establish trust and credibility. Fun fact: More than 50 percent of Americans ages 18 to 34 factor consumer reviews into dining decisions (National Restaurant Association). User-generated review apps like Yelp and Urbanspoon have become an essential first course in dining decisions. In fact, they often act as a restaurant’s first chance to make an impression. For hoteliers, your consumers are reading reviews on TripAdvisor, the world’s largest online travel advising platform. Each month, TripAdvisor attracts 375 million unique users looking for information on accommodations, restaurants and attractions (TripAdvisor).

Not only do these consumer review sites improve your online search ability, but they also increase your reach and inherent consumer reliability. It’s a best practice to update platform profiles frequently, letting your w w w.FRL A .org

customers know about upcoming events, menu changes, or promotions as they occur. Additionally, questions and comments (both negative and positive) from customers always deserve responses. This increases brand transparency and improves community engagement.

REINFORCE WITH ADS

In addition to consumer review sites, advertisements are now digital.

Display and geo-targeted ads, are popping up everywhere—literally. By using consumers’ geo-locations, digital marketers can tailor messages to specific audiences from a few hundred feet to a few mile radius. Geo-targeting has even reached a new level of granularity with IP address targeting. Brands are now able to deliver digital ads to specific IP addresses, which means businesses can target specific household or business computers based on the computer’s connection to the Internet.

“Geo-targeting allows businesses to reach consumers directly and powerfully,” said Sparxoo Director of Digital Marketing Joey Baird. “It can have immense impact on driving foot traffic to your business, increased general brand awareness, and it opens up remarketing opportunities as well.”

According to Baird, the concepts of general display targeting and retargeting are great ways to market to hotel and restaurant seekers. By using applications such as Chango, businesses can send customized messages to consumers who previously searched keywords pertaining to your business.

THE BOTTOM LINE

As time progresses, digital inherently evolves, making it essential for businesses to sign in to the online realm. With a few clicks, consumers are able to access and use the information they need when, where and how they want to make informed decisions, which ultimately affects your brand’s bottom line. Additionally, the Internet and digital marketing have expanded the opportunities available for businesses to reach and market to consumers. Not only does this deliver businesses with targeted, high return on their investments, but is also opens up opportunity to increase new customers.

Kelsey Martinez is the Digital Marketing Coordinator for Sparxoo.

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PHOTO BY ROB GELHARDT

GOVERNMENT RELATIONS

FRLA Legislative Issues 2016

By RICHARD TURNER, General Counsel and Vice President, Government Relations, FRLA

A

s Florida’s voice of the hospitality industry, the Florida Restaurant and Lodging Association will continue to advocate for fair, reasonable, and balanced legislation that encourages continued growth for our industry and the state.

To share insight into the issues we face, we have highlighted the following topics that we feel are critical to your businesses and to the community.

VISIT FLORIDA is not a government agency, but rather a not-forprofit corporation created as a public/private partnership by the Florida Legislature in 1996.

Florida welcomed 54.1 million visitors in the first six months of 2015, the largest number of visitors in any six-month period.

FRLA supports fully funding VISIT FLORIDA.

COMMERCIAL LEASE SALES TAX (BUSINESS RENT TAX)

Alcoholic drinks are regulated by Florida’s Beverage Law. This law controls the way alcohol is manufactured, distributed, and sold to consumers. This is known as the “three tier system.” Potential alcohol issues which could modify the “three tier system” and that are on the table this year are: powdered alcohol, alcohol separation and various licensing requirements. FRLA supports legislation that reflects the realities of today's marketplace.

Florida is the only state that imposes a specific business rent tax. Florida charges six percent on the total rent paid for any commercial property including storefronts, offices and warehouses.

This excessive tax is hampering economic recovery for employers and especially small businesses; subjecting Florida businesses to disproportionate regulatory burdens; creating instances of double taxation; and sacrificing our competitiveness in securing more corporate headquarters and other employers into the state—ultimately costing Florida jobs.

FRLA supports lowering the cost of doing business in Florida by reducing the Commercial Lease Sales Tax.

*MINIMUM WAGE

Florida adjusts the state minimum wage annually based on the Consumer Price Index (CPI) as part of the Minimum Wage Act. Since the beginning of indexing in 2005, the minimum wage rate has increased an average of fifteen cents per year. FRLA supports the current minimum wage as established by the Constitution and law.

VISIT FLORIDA FUNDING

VISIT FLORIDA, the state’s official tourism marketing corporation, serves as Florida’s official source for travel planning to visitors across the globe.

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CHANGES TO ALCOHOL RULES & REGULATIONS

TAX CREDIT FOR RESTAURANT & HOTEL RENOVATIONS

FRLA is proud to support legislation, which, if enacted, will spur the growth of Florida’s hospitality and tourism industry. This legislation will spark private capital investment, revitalize our industry’s assets, create jobs and encourage significant long-term economic recovery to the state.

Historically, the hospitality and tourism industries have been excluded from harnessing Florida’s tax incentives. This legislation will provide a balanced approach that allows restaurateurs and hoteliers to renovate their properties, thereby improving the surrounding communities and drawing more visitors in the process. FRLA supports tax incentives for restaurant and hotel renovations.

AIRBNB

Launched in 2008, Airbnb is an online community marketplace allowing people to list, find, and book rental accommodations. The company does F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

GOVERNMENT RELATIONS

not abide by the same rules and regulations or pay the same taxes as all other public lodging establishments that are licensed through the state.

Currently, Airbnb has more than 1,000,000 listings worldwide in 34,000 cities and 190 countries. Due to rapid growth, many cities, counties, and states are unsure of how to deal with Airbnb. Several local communities are considering regulation at the local level.

FRLA supports the statewide compliance of all lodging establishments to register with the state, collect taxes, and protect consumers with adequate insurance, preventing unfair advantages.

EXPANSION OF GAMBLING

This highly controversial issue appears to be on hold at the beginning of the 2016 Legislation Session.

With the Seminole Gaming Compact renegotiation still looming, it is unclear whether any gaming bill will be introduced. FRLA opposes the expansion of gambling and destination casinos.

RESTAURANT GRADING

The Department of Business and Professional Regulation (DBPR), Division of Hotels and Restaurants, licenses, inspects and regulates public lodging and food service establishments in Florida under Chapter 509, Florida Statute (FS).

DBPR effectively protects public health and safety, evidenced by an 84% decline in restaurant food borne illness since 1997. Comprehensive, reliable, and abundant restaurant inspection data is currently and conveniently accessible to the public.

The quality benchmark for restaurant inspection programs is the United States Food and Drug Administration (FDA) Retail Program Standards. Less than 20% of the over 3,000 US retail food inspection programs are enrolled in the Standards. Of the nine program standards, DBPR is enrolled in this program has achieved seven, making it one of the best inspection programs in the nation. There is no national standard that recommends grading. FRLA opposes any restaurant grading system or transfer of food safety inspections away from DBPR.

TOURIST DEVELOPMENT TAX (TDT)

Each year, local governments are requesting or authorizing the use of bed tax dollars for purposes beyond the scope of promoting tourism. Bed taxes should be used by local Tourist Development Councils (DMOs) to promote their county and attract more visitors, and should not be a funding source for local governments to provide essential services. Tourists to Florida already pay more than a quarter of all sales taxes collected.

Florida’s hoteliers have never pushed to repeal or lower the Tourist Development Tax. FRLA opposes any use of the Tourist Development Taxes for purposes other than those permitted by current law.

HOSPITALITY EDUCATION PROGRAM

HEP provides important workforce-related training and transition programs through Florida’s public school system to students interested in pursuing careers in the hospitality industry. The money in the Division of Hotels and Restaurants’ Trust Fund is derived from a $10 license surcharge paid exclusively by Florida’s restaurant and lodging establishments for the sole purpose of funding this important program.

Approximately 25,000 students and more than 240 high schools participate in HEP. This program helps the hospitality industry grow its future workforce by producing a pool of certified and immediately employable workers with the proper skill set to be an asset to the industry. FRLA encourages continued support of hospitality education program.

Don’t Miss Florida Tourism Day – It’s Not Too Late!

Join hundreds of your tourism colleagues on January 20, 2016 in Tallahassee to educate the legislature, media and all Floridians about the importance of Florida’s tourism industry. Florida Tourism Day is the perfect time to let your lawmakers know how vital tourism is to our state and how crucial it is for them to support Florida’s No. 1 industry.

You can find out more about this important event at https://www.frla.org/event/2016-florida-tourism-day/.

If you are interested in being a vendor at the Florida Tourism Day Street Party? Please contact Emily MacRae at emacrae@frla.org.

Hope to see you there!

*Indicates the issue may appear on the ballot as a constitutional initiative. w w w.FRL A .org

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A LA CARTE

New AHLEI eLearning Course Focuses on Safety for Employees and Guests The American Hotel & Lodging Educational Institute (AHLEI) has launched a new eLearning program, Safety Matters. The self-paced, online training takes learners through various areas of a property and presents information about common safety and security concerns in each area, including the lobby, front desk, guest rooms, maintenance areas, food & beverage operations, and the property’s perimeter.

The training uses video clips and written information to provide guidelines for maintaining the safety and health of employees and guests, as well as practical tips for addressing safety and security risks. To view a demo of Safety Matters,visit www.ahlei.org/whatsnew.

Commissioner Adam Putnam Announces Partnership with FRLA to Expand “Fresh From Florida: On the Menu” Florida Commissioner of Agriculture Adam H. Putnam recently announced that the Florida Department of Agriculture and Consumer Services has partnered with the Florida Restaurant and Lodging Association to expand its “Fresh From Florida: On the Menu” program, which highlights restaurants that feature “Fresh From Florida” products on their menus. The partnership has already yielded 70 restaurants around the state that are in the process of becoming “Fresh From Florida: On the Menu” restaurants, bringing the total number of restaurants in the program to 100.

“Partnering with the Florida Restaurant and Lodging Association is a natural fit for our ‘Fresh From Florida: On the Menu’ program, and we’ve already tripled the number of restaurants participating in the program,” stated Commissioner of Agriculture Adam H. Putnam. “I thank Carol Dover for her support, and we look forward to ensuring that every Floridian and visitor can enjoy fresh Florida cuisine.”

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Margaritaville Hollywood Beach Resort Opens October 1, 2015, welcomed a new resort to the legendary Hollywood Beach Boardwalk. The Resort, inspired by the lifestyle and lyrics of Jimmy Buffet, offers 349 rooms and eight restaurants and bars.

With a spa, shopping, pools and of course the beach, visitors to the area are certain to enjoy their new “Changes in Latitudes.”

CBI Opens Center in Punta Gorda Delivering 380 New Jobs Governor Rick Scott recently attended the ribbon cutting of Cheney Brothers Inc.’s fifth Florida facility, a new food distribution center in Punta Gorda. The new facility will create 380 new jobs for families in Charlotte County.

Cheney Brothers Inc. currently employs more than 2,000 Floridians statewide.

Governor Scott said, “Last year, I attended the ground breaking for this new distribution center, and I am proud to join the Cheney Brothers team today to officially open their newest facility.

Cheney Brothers Inc. has already created more than 2,000 jobs for Floridians, and the creation of 380 new jobs in Punta Gorda is great news.

We will keep working to support Florida companies like Cheney Brothers Inc. so our state can be first in the nation for job creation.”

Cheney Brothers is a privately-owned Florida company and broadline food distributor

carrying over 15,000 individual products.

Cheney Brothers currently has locations in Riviera Beach, Ocala, Orlando, Miami, and now Punta Gorda.

Byron Russell, CEO and Chairman of Cheney Brothers, Inc., said, “This project has been years in the making, and we are proud to cut the ribbon and officially open the doors of Cheney’s Brothers newest facility in Charlotte County.”

Shane Simmons, Cheney Brothers, Inc. Southwest Florida President, said, “This new facility will help Cheney Brothers continue to meet the needs of our customers across the state and provide new job opportunities for hundreds of Floridians. We look forward to officially beginning a great relationship with the local families and businesses in the Punta Gorda community.”

F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

A LA CARTE

Clarion Events Acquires Majority Position in Urban Expositions

ProStart Supports Shades of Pink FRLA wants to give a shout-out to the ProStart students from South Lake High School! They prepared 1500 desserts for the Shades of Pink event. The students prepared Raspberry Panna Cotta in Mini Dessert Cups, Mini Pink Velvet Cupcakes with Cream Cheese Frosting, Edible Pink Glitter and Pink Tinted Candy Ribbon, and Russian Tea Cakes with Pink Tinted Powdered Sugar.

FRLA and DBPR Advise South Florida Restaurateurs to Educate Employees and Consumers about Automatic Gratuities To avoid potential abuses of automatic gratuities, the Florida Restaurant and Lodging Association (FRLA) and the Florida Department of Business and Professional Regulation (DBPR) are advising South Florida restaurateurs to educate employees and consumers about tipping policies. After receiving complaints about unclear practices, both organizations are working to raise awareness about rules regarding service charges.

In Florida, it is required by law to indicate to consumers if gratuity is automatically included.

“Florida businesses want to do what’s in the best interest of both the employee and the customer,” said DBPR Secretary Ken Lawson. “To help ensure restaurant employees are rewarded for their hard work by satisfied w w w.FRL A .org

customers who look forward to coming back, it’s imperative for all parties to understand the importance of clearly communicated tipping practices and the requirement that automatic gratuity notices must be published.”

“Florida’s hospitality reputation relies on caring, exceptional service. For that reason, it is imperative that our industry clearly communicate tipping policies and adhere to all legal requirements,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “Employees and consumers must be made aware of these requirements and abuses should be reported to our partners at the Florida Department of Business and Professional Regulation.”

Urban Expositions recently announced that Clarion Events Ltd. of the United Kingdom has become a majority partner in the company. Clarion’s global view and depth of resources further strengthen the existing Urban Expositions portfolio in addition to opening doors to new growth opportunities.

Urban Expositions maintains its existing corporate identity, executive management team, staff, office locations, brands and events, with plans for collaboration on current, as well as future events and acquisitions. Managing Partners, Doug Miller and Tim von Gal, retain significant ownership in Urban Expositions and will continue to oversee all facets of the business.

“We are thrilled to partner with such a well-established, international event organizer as Clarion,” said Doug Miller, president and CEO, Urban Expositions. “We look forward to working closely with the Clarion team to start a whole new chapter for our respective companies. Clarion’s forward-thinking leadership, proven experience and extensive resources will allow us to build upon our current show offerings while also pursuing new opportunities to diversify and grow.”

“We have been searching for a strategic US partner that shared our growth vision and customer service commitment and Urban Expositions was the perfect match,” added Simon Kimble, executive chairman, Clarion Events, which is headquartered in the UK. “In addition to the synergy we’ll find in the industry spaces we share – like retail trade, art and gaming – we each bring complimentary skills and capabilities to the table in other areas that promise to fuel our growth.”

Urban’s first acquisition under Clarion’s ownership was announced late last week when the company acquired the Womens Wear in Nevada (WWIN) trade show, held semi-annually in Las Vegas, from Specialty Trade Shows, Inc. “We are extremely excited about the new opportunities our Clarion partnership will deliver,” adds Tim von Gal, COO, Urban Expositions. “The chance to reinforce our own assets and talented team with Clarion’s global vision, expertise and versatile interests ensures that we’re well-positioned to seek out new ventures and proactively respond to the ever-changing marketplace.”

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Secrets of Success

Mai-Kai Restaurant

By SUSIE MCKINLEY, FR&L Editor // Photos provided by The Mai-Kai Restaurant

The Mai-Kai Restaurant opened in 1956. It was named as the 2015 Best Tiki Bar in the World by Critiki. The Mai-Kai is not just a tiki bar, though, it is an amazing South Pacific inspired restaurant.

Please tell FR&L readers about the vision of the Thornton brothers. When the Mai-Kai was built by

Bob and Jack Thornton, they had a vision of creating the best restaurant they could. They spared no expense, and it shows when you come here. They wanted the finest drinks, the finest food, and the finest service all in the finest atmosphere. Everyone knows the drink “Mai-Tai” which means “very good”, our name “Mai-Kai” means “the finest”, so every day we strive to live up to our name.

We are coming up on our 60th anniversary and are still being run by the next generation family of the original owners and strive to keep their vision alive.

What makes the Mai-Kai Restaurant unique?

The Mai-Kai creates an escape for our guests. As you enter the Mai-Kai you are instantly taken out of the city and into our little piece of paradise. It can be a totally different experience depending on what you’re looking for. You can relax with friends and co-workers after work in our Molokai Bar with a few drinks and appetizers, entertain guests or family with dinner and our exciting Polynesian Review, or you can have a romantic dinner in our Tahiti Room or outside in our Lanai by the waterfalls. We have multiple options to satisfy any mood or occasion.

Please describe the operation to FR&L readers.

We separate the Mai-Kai into four distinct operations.

The Molokai Bar which seats 150, the Dinner/Show Room which seats 300, the Private Dining Rooms which seat 150 and our Gift Shop. The Gift Shop is easily seen as a separate operation by any observer, but then each of our other areas have slightly different rules and service styles as well as marketing techniques. We track everything from sales and labor costs separately so the owners 44 W I N T ER

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and managers can see trends and make effective decisions all while working as one big family.

The Mai-Kai Restaurant is known around the world for the Polynesian Review. The show began in 1961. Please explain to our readers about the success of this feature. The Polynesian Review

has become one of our biggest draws. We are one of the few dinner and show operations in the area where you can entertain guests and family all together. The Polynesian Review takes our guests on a journey through the islands of the South Pacific. The dances feature the islands of Hawaii, Tahiti, Samoa and New Zealand, all telling a different story about the islands. Our emcee narrates the journey telling guests about the meaning of each dance and song and a little bit about the island that it comes from. The highlight of our show is the Samoan Fire Knife Dance where our male dancers don fire to the traditional Samoan War Knives and spin them in an ancient act of bravery and skill. Some guests’ favorite part of the night is right before we sing Happy Birthday, and we give special recognition to people celebrating their birthdays and our emcee announces their name. It’s fun for everyone.

We change the show yearly with new songs and dances from the islands and that keeps everyone excited, from our entertainers to our service staff and most importantly our guests. So you can come back year after year and see something new every time.

The Mai-Kai Restaurant offers a memorable tiki bar. Please tell our readers about it. Our Molokai

Bar is a popular gathering place for locals and is visited by guests from around the world for our tropical drinks.

The interior of the bar is nautical in design adorned with nautical artifacts, dim lighting and water cascading down the windows of one side creating the effect of a heavy rainstorm, and the other side hosting a sit-down bar with palm thatch roof covering. Our Molokai Serving Girls are dressed in a short island style sarong with bikini top adding to the tropical atmosphere. It’s a fun getaway for F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

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the night with friends or the perfect place to meet before having dinner with our Polynesian Revue.

What is the most popular drink offering at the Mai-Kai Restaurant? Our

most popular drink is the Barrel O’Rum. It’s a secret recipe, but it is a mixture of fresh squeezed fruit juices, house made syrups and a combination of Puerto Rican and Jamaican Rums. It’s not overly sweet, and has a nice bold flavor so it is enjoyed by everyone. On any given night you can glance across the bar and you will see more Barrels than any other drink.

Our most famous cocktail is the Mystery Drink. It is a large tiki bowl that serves 4 people and it is served by one of our Polynesian Dancers that will bring it to your table.

We bang a large gong and that announces to the room the arrival of our Mystery Girl, carrying the large Mystery Bowl. She then brings it to the table and proceeds to do a slow and seductive dance to one lucky patron at the table, to the continuing bang of the gong. But before she leaves, she takes the flower lei from around her neck and places it around the lucky patron and then slowly disappears. The server then places custom 18” straws into the Mystery Bowl and the party begins.

Have you seen the tastes of your patrons change over the years? Yes,

having been in business since 1956, we have seen many changes and have kept a select core of our most popular dishes on the menu. But, we always try to keep evolving our menu around current culinary trends and popular flavors. The latest trend has got to be the resurgence of “comfort foods” and we have hit that niche with our own version

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How do you keep your employees engaged and motivated? We are constant-

ly training our employees. Through training seminars, testing, and safety meetings, we try to keep them in learning mode as much as possible. The more they know, the more they can share with our customers.

What is the most important thing you emphasize with staff about your customers?

The Mai-Kai has only one goal — to please our customers with the finest beverage, food, service, entertainment, and decor available.

We will maintain this policy as long as we are in operation.

What critical or priority areas do you emphasize in training your staff? The best asset of any

business is a conscientious, efficient and well-organized staff of employees with an excellent attitude.

This is what we strive for, and this is what we expect them to become.

What do you think are the keys to low employee turnover, and how have you managed turnover? We offer a

What is the most popular food offering at the Mai-Kai?

Our most popular appetizer is the Pupu Platter. It’s our sampler platter of four of our appetizers, so everyone naturally gravitates to that one. We make all of our appetizers in house, and our Pupu Platter features our original house-made versions of Egg Rolls, Crab Rangoon, Cheese Tangs and Shanghai Chicken.

For entrees, everyone heads right to our wood burning Chinese Brick Ovens and orders the Filet Mignon. We feature a USDA Prime Filet Mignon, which literally melts in your mouth. The combination of our Asian Steak Marinade and the wood flavor from the Chinese Ovens is really special. All of our steaks are fantastic from our Chinese Ovens, as they are all USDA Prime, but the Filet Mignon is everyone’s favorite.

would be regarding changes in the laws that we must conform to, and others would be making sure we are not dating ourselves. We have many policies that have been in effect from day one, while updating others at the same time making sure that we are not living in the stone-age.

of Lobster Mac and Cheese, and it is selling real well, and we’ll keep it until the trend softens up. We are always on the lookout, to make sure our menu is both classic and relevant.

Have you revised employee training and/or policies over the years to accommodate guests? For the most part,

we have kept our training and policies consistent since our early days. Of course, being in business since 1956, there are some changes that have been made. Most of the changes

secure job with good training and tight rules. We also treat our employees like one big family. Being open for more than 50 years, we have had employees work here long enough to put their children through college.

Some have worked themselves through college. We have hired children and even grandchildren of current and former employees.

What is/are the most important factor(s) to the longevity of the Mai-Kai?

The most important factor is our employees.

They are the heart and soul of the Mai-Kai. Without good, hard-working employees, we would not be here. We make sure we hire good people and take care of them, and in turn they take care of our customers and the restaurant.

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MOVERS AND SHAKERS

In Passing - Marshall L. “Ken” Conrad Marshall L. “Ken” Conrad passed away in December leaving a legacy of leadership. The founder and former President and CEO of Libby Hill’s Seafood Restaurants served in many roles with the National Restaurant Association including Vice Chairman, Treasurer and Chairman in 2014. In addition, he chaired the National Fisheries Institute in 2010. Ken was known for working his way up from dishwasher to CEO.

In Passing - Fred DeLuca, Co-Founder of Subway, Dies at 67 Fred DeLuca, co-founder of Subway, died recently of complications from leukemia. Mr. DeLuca opened a sandwich shop in Connecticut to finance his college expenses and grew the concept in the world’s largest fast-food franchise company with more than 42,000 outlets.

Mr. DeLuca was married and had a son.

Kadow Joins Board of Directors for The Habit Restaurants Joseph Kadow, Executive Vice President and Chief Legal Officer for Bloomin’ Brands has joined the Board of Directors for The Habit Restaurants, Inc., which operates the fast-growing Habit Burger Grill.

Chef Whitney Miller Named As Chef de Cuisine at The Coop John Rivers, 4R Restaurant Group, recently named Chef Whitney Miller as the chef de cuisine at The COOP, his Winter Park Southern dining concept. Miller is a Southern chef hailing from Mississippi known for winning Fox’s reality cooking show, “Masterchef.”

FRLA Member Named to 2016 AH&LA Board of Directors Brian Quinn, Chief Franchise Officer of Red Lion Hotels, has been named as an At-Large Representative to the 2016 AH&LA Board of Directors. Congratulations!

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New Employees For FRLA’s Regulatory Compliance Services FRLA’s Regulatory Compliance Services hired several new employees during the last half of 2015.

Robin Barrera is our South Broward/North Dade County regional servicing manager. Robin worked as an RCS contract trainer and CFPM proctor for many years prior to this appointment. Robin stepped in to fill a vacated position, which she did seamlessly and without interruption for our clients.

Leslie Batista is our Dade County regional servicing manager. Leslie has worked as an RCS contract trainer for over a year prior to coming on board with us. RCS Dade County clients are multiplying quickly, and we are thrilled to have Leslie on board to help service those clients.

Pam Madamba is the Broward County regional servicing manager. Pam worked with Applebees for many years, and joins our team with ample administrative and training experience. Pam is a fabulous addition to our team and will help alleviate some of the training pressure in our continuously growing Broward County client base.

Marcy Collins is our new Operations Administrator and is headquartered in the Tallahassee office. Marcy comes to us from years in the corporate world as an operations manager in IT and healthcare with extensive experience in account management, Human Resources, business development, and sales and marketing. Marcy is excited about exploring the hospitality industry and applying her knowledge, skills, abilities, and expertise to RCS and assisting our rapidly growing field staff in working more efficiently and effectively.

Mary Alford, formerly with FRLA’s Governmental Relations team, is moving to Broward County as the Licensing and Regulatory Coordinator for RCS. In this new role, Mary will be the day-to-day liaison with DBPR for food and alcohol licensing and business opening matters on behalf of FRLA members and RCS clients.

Robin Barrera

Pam Madamba

Marcy Collins

Mary Alford

Meghan Horne – New Face in FRLA’s GR We are pleased to introduce Meghan Horne to FRLA’s Governmental Relations Team.

Meghan has a strong background in general office management and administration. She additionally has experience in areas such as event/meeting coordination, marketing, human resources and accounting. She is eager and excited to start a new career path.

Meghan is a native of Tallahassee and mother to nine-year old son, Caleb. In her free time she enjoys exercising, being outdoors, traveling and spending time with her family.

F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

Did You You Know?

Know?

Did Did Did You You Know?

Know?

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Florida Restaurant and Florida Restaurant and Lodging Association Florida Restaurant Lodging Association members can receive aandand Florida Restaurant Lodging Association members cantheir receive a discount on ServSafe Lodging Association members can receive a discount on their ServSafe Food Manager Certification members can receive a discount on their ServSafe Food Manager Certification registration packages. discount on their ServSafe Food Manager Certification registration packages.

Food Manager Certification registration packages. registration packages.

ServSafe®® Food Protection Manager Certification ServSafe Food Protection Manager Certification ® ServSafe ®Food Protection Manager Certification ServSafe Protection Manager Certification 33 ServSafe classes offered Food each month throughout Florida.

33 ServSafe classes Certification valid foroffered 5 years.each month throughout Florida.

FRLA members Certification valid for 5  33 ServSafe classes offeredrequirement. each month throughout Florida.

Satisfies the “person inyears. charge” FRLA members can save up to $20 33 the ServSafe classes each month with throughout Florida.  Certification 5 offered years.

Satisfies in for charge” requirement.

You can test“person withvalid confidence when you register your trade can save up to $20 FRLA members off cer�ca�on Certification valid forin 5charge” years.

You test with when you register your trade  can Satisfies the confidence “person requirement.

Association.

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FRLA members off cer�ca�on can save up to $20 SAVINGS packages.

The one you have trusted for over 65 in years.

Satisfies the “person in charge” requirement.  You can test with confidence when you register with food your service trade  Association.

Learn food safety best practices that you will use your SAVINGS packages. off cer�ca�on can save up to $20 The one you have trusted for over 65 with years.  Learn foodevery safety best practices that when you will use in your foodyour service  Association.

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SAVINGS packages. off cer�ca�on operation every  Learn food day. safety you for will over use in food service Association.

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SAVINGS packages. every day.best practices that you will use in your food service  operation Learn food safety operation every day.

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$$

Additional Training Courses Additional Training Courses Additional Training Courses DBPRʼs contracted SafeStaff® Employee Foodhandler Training Program.

Additional Training Courses DBPRʼs contracted SafeStaff® Employee Foodhandler Training Program.

$

Regulatory Compliance Services Florida Alcohol Compliance Training.

Regulatory Compliance Florida AlcoholFoodhandler ComplianceTraining Training.Program.  DBPRʼs contractedServices SafeStaff® Employee Professional Development Training.  Regulatory Compliance Services Florida Alcohol Compliance Training.

Professional Development Training.

Bilingual trainers to offer you classes in English orFoodhandler Spanish.

DBPRʼs contracted SafeStaff® Employee Training Program.

Bilingual trainers to offer you classes in English or Spanish.  Professional Development Training.

Register or find out more online at www.SafeStaff.org  Regulatory Compliance Services Florida Alcohol Compliance Training.

Register or findtrainers out more online at Training. www.SafeStaff.org  Bilingual to offer you classes in English or Spanish.

Professional Development  Register or find out more online at www.SafeStaff.org  Bilingual trainers to offer you classes in English or Spanish.  Register or find out more online at www.SafeStaff.org

Register Today!

Register Today!

866.372.7233 Register Today!

866.372.7233 Register Today!

866.372.7233 866.372.7233 Florida Restaurant and Lodging Association 230 South Adams Street, FL 32301 Florida Restaurant and Tallahassee, Lodging Association

866.372.7233 Fax 850.224.2871 230 South Adams Street, Tallahassee, FL 32301 Florida Restaurant and Lodging Association www.SafeStaff.org 866.372.7233 Fax 850.224.2871 230 South Adams Street, Tallahassee, FL 32301 SafeStaff@frla.org www.SafeStaff.org 866.372.7233 Fax 850.224.2871 SafeStaff@frla.org Florida Restaurant and Lodging Association www.SafeStaff.org 230 South Adams Street, Tallahassee, FL 32301 SafeStaff@frla.org 866.372.7233 Fax 850.224.2871

$

2016 CORPORATE EVENTS CALENDAR January 20, 2016

Florida Tourism Day Tallahassee

June 6-8, 2016

Summer Board Meeting

Opal Sands Resort, Clearwater Beach July 2016

Marketing + Operations Summit Fort Lauderdale

Sepember 26, 2016

NRA/FRLA Bob Leonard Golf Classic ChampionsGate Golf Course, Orlando

The Sysco Team at the Florida Restaurant & Lodging Show

FOR MORE INFORMATION DAN MURPHY

Vice President Membership and Corporate Relations 888.372.9119 ext. 235 dmurphy@frla.org

MARJORIE STONE

Corporate Relations and Events Manager 888.372.9119 ext. 258 mstone@frla.org

September 27-29, 2016

Florida Restaurant and Lodging Trade Show Orange County Convention Center, Orlando September 27, 2016

Fall Board Meeting & Installation/After Party Orlando

Florida law requires mandatory foodhandler training. FRLA’s online training is easy, self-guided, and this interactive online training program will teach you the basics of safe food handling and preventing foodborne illness.

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florida.hospitality@ncr.com | NCR Local Florida | 1-800-665-9222