Florida Restaurant & Lodging Magazine Winter 2019

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Guitar-Shaped Hotel Opens at Seminole Hard Rock Hotel & Casino Hollywood

Tech Issue ProStart and Whole Foods Partnership Get To Know Your Executive Committee WINTER 2019 | FRLA.ORG

contents W I N T E R 2 0 19 | F R L A .O R G

DEPARTMENTS 4 8 10 12 18

Leadership Reports Letters from the CEO and Chairman Chefs That Sizzle Tony Deras, Executive Chef, Katya Vineyards Path to Power Lisa Lombardo and Donna Arthur 2020 Legislative Preview Our Key Initiatives for the Upcoming Session Seafood Scotland Scotland’s Miami Chefs’ Dinner Recognition Restaurant Neighbor Award by the National Restaurant Association

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Hard Rock Expansion Seminole Hard Rock Hotels and Casinos Expand in Florida

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Business Matters Ensuring Your Employees Are Eligible to Work

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Key HR Professional Employer Organization

Fiberbuilt Helping Your Guests Enjoy the Outside Hotel Partners American Cancer Society Hotel Partners Program Top Trends National Restaurant Association's Top Trends in Restaurant and Culinary Concepts Risk Strategies Insurance Considerations AH&LA's 5-Star Promise AHLA & The Hotel Industry’s Commitment to Enhancing Employee Safety Giving Back CORE is There to Support Your Restaurant Team Members in Need Hospitality Happenings Catch Up On The Latest Events Dining Alliance Find Out How to Earn Rebates on the Products You are Already Using RCS Training RCS Training Celebrated 35 Years Movers And Shakers Great People Doing Great Things Educational Foundation Florida ProStart Update FRLA New Members January 1–September 1, 2019

SPECIAL FEATURES 16

Fall Corporate Events 2019 Hospitality Stars of the Industry Celebration and Florida Restaurant & Lodging Show

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2020 FRLA Executive Committee Get to Know Your Leadership Team

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FRLA’s Special Technology Section Keeping Up With Tech Innovations

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A La Carte Industry Information You Need To Know

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FLORIDA RESTAUR ANT & LOD GING

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LEADERSHIP REPORT

Letter from the CEO This special lodging issue of the Florida Restaurant & Lodging Magazine is filled with exciting news for our industry and incredible, inspiring stories. Be sure to check out the “Path to Power” interview with Lisa Lombardo and Donna Arthur of HDG Hotels on Page 10. Their passion for the industry combined with their decades of experience make this a must-read for anyone interested in a career in lodging.

The FRLA Educational Foundation was selected to be Whole Foods Market Florida’s partner for the grocer’s quarterly Community Giving Day on October 17.

Whole Foods Market donated 5% of the day’s net sales to the Foundation to benefit Florida ProStart. The total was more than $135,000, and this money will be used for scholarships and grants that will benefit the future of our industry — the ProStart

students in 238 schools around the state.

See pictures on Page 51.

The 2020 legislative session begins on January 14, and FRLA is actively tracking proposed legislation that will impact Florida’s hospitality industry. We are excited that both the House and Senate have filed bills that reauthorize VISIT FLORIDA, the critical marketing organization that promotes our great state and attracts recordsetting numbers of visitors annually. Get a full breakdown of FRLA’s 2020 legislative priorities from General Counsel Samantha Padgett on Page 12.

Best wishes for a bright holiday season and a record-setting 2020,

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

Letter from the Chairman of the Board

I am blessed and honored to assume the role of Chairman for the next 15 months. I know that I am following in the footsteps of incredible leaders in the hospitality industry, and I am definitely up to the challenge.

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It was awesome to be in the company of past, present and future leaders at our recent Stars of the Industry Gala.

Our hospitality industry is all about people! We see the fancy buildings and décor. We are surrounded by amazing technology, and we are always looking to create new experiences. At the end of the day, true memorable experiences do not come from the stuff. How many of us remember the color of the carpet or the color of the walls in the place that we dined in or the place that we stayed? What we do remember are the experiences that were delivered by the bellman, the server, or the front desk agent to name a few. True experiences and memories are delivered by people!

Our industry is constantly being challenged by entities that do not understand what we bring to the table and the enormous costs that we incur. It’s not just that we bring 24 cents out of every tax dollar to the State's General Revenue fund. What we bring is opportunity for over one million people employed in hospitality in our state.

We bring experiences to over 126 million visitors to our state. Imagine the number of impressions created each and every day.

We have to see that VISIT FLORIDA never sunsets and is fully funded, and we have to overcome the $15 minimum wage challenge to keep our people employed and businesses able to stay in business. We also have to help put an end to the horrible crime of human trafficking.

All of us need to stand together in a united voice to keep these things from happening. To use a sports analogy, we as leaders cannot be spectators in the stands.

We have to be the active players on the field and work as a team to overcome these constant challenges. I call on all of you to be those players.

Sincerely,

Sheldon Suga

Sheldon Suga 2019 Chairman of the Board

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

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2019 CHAIRMAN OF THE BOARD

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Susie R. McKinley Email: Editor@frla.org

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

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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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Chefs That Sizzle

Tony Deras EXECUTIVE CHEF, KATYA VINEYARDS

Born and raised in Honduras, Chef Tony Deras arrived in this country early in his career. Initially entering the culinary world to make a living, Chef Deras immediately was taken with the art of true cooking. He enjoyed watching creations get made and fell in love with the process. Chef Deras realized a plate was more than a simple meal — it was an expression of love, an experience. His culinary career is decorated with a large following of patrons and accolades, such as Best of the Best of Ocala 2017. Joining the Sokol Family team at Katya Vineyards and Fine Dining, Chef Deras is nominated for the Best of the Best Chef in Ocala and Best of the Best New Restaurant in Ocala 2019.

Chef Deras, please describe your role with Katya Vineyards.

More than just an executive chef, I came into this business to be a part of a family. With no real intention of staying, but rather to help them create a concept to complement what they already had built, it did not take me too long to realize the truth of how much faith this family had for my talent and growth potential. We have formed a bond in the creation of something unique and beautiful.

Please explain to FR&L readers your approach to menu items for the Tasting Room. As a new

generation of chef, I am always looking for freshness, not only in product but also in the dishes I present, (and) always educating myself on different items across the world and presenting them to Ocala in a beautiful and approachable way. I do not believe in boundaries of food as long as each flavor respects the other in the culmination of the culinary experience.

What inspires your menus? Other

innovative chefs. We have access to so much information, be it videos, pictures, books. I look for those that can inspire me to stretch my boundaries further. Each week, we update the menu at Katya. I believe every day is a new opportunity to learn something new, and as a chef,

Hot Chef?

Are You Considered Among Florida’s Hottest Chefs?

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that new day is an opportunity to create a new experience.

Do you create menu items to complement the Katya Vineyards wines? Absolutely. Not only the wines

created by Katya Vineyards but also the 90-to-100 other wines we carry on our curated list from around the world.

Please describe some of your most popular menu items. One of

our most well-known dishes that will never leave the menu is AAA Saku Ahi Tuna served raw on a pink Himalayan salt brick accompanied by a fresh fennel, basil and sundried tomato slaw.

I am also known for the incredible scallops we bring in. They are always the U8s and perfectly seared. We also serve certified Japanese Wagyu in the Japanese style, cooked on a salt brick tableside.

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

menu changes weekly, it is hard to say there is a specific cuisine on which we focus. There is a love and respect I hold for each of the cuisines from around the world. When I explore the rules of each, I do my utmost to hold their integrity high while placing my signature on the dish through innovative approaches.

Know a chef who is creating a buzz with innovative cuisine, exceptional presentation or fresh new ideas? FRLA wants to tell the state about your chef in a quarterly feature in FR&L Magazine. Submit your favorite chef du jour to editor@frla.org. 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 information. Submissions will be featured in FR&L Magazine as Chefs That Sizzle!

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

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PAT H T O P O W E R

Path to Power

Lisa Lombardo and Donna Arthur L

isa Lombardo and Donna Arthur are HDG Team Leaders.

Lisa is the Chief People and Culture Officer for HDG Hotels. Her background includes leadership and mentoring with nonprofits, financial institutions, events, higher educational institutions, start-ups and individual executives. She is a member of the FRLA Board of Directors, IFA Franchisee Forum and the AHLA HR Committee.

Donna has been in the hospitality industry for over 20 years, and she has risen through the ranks to become HDG’s Assistant Vice President of Operations. She is a member of Marriott Executive Excellence, Choice Hotel Owners Council (CHOC) Regional Advisory Board.

HDG Hotels is a hotel development and management company with an established reputation for offering partners exceptional industry experience and results. As both a respected developer and preferred manager, HDG’s team employs its core values of teamwork, communication, innovation, leadership and resourcefulness consistently. With a reputation for success without compromise to integrity, HDG is looked to as an experienced voice in the hospitality industry for those looking to build, own and operate hotels.

HDG Hotels is primarily based in Central Florida, the Space Coast and St. Petersburg/ Clearwater.

HDG Hotels provides clear guidance to employees, asking them to be positive, greet guests with a smile, remain composed during otherwise challenging situations, and take ownership of every guest that walks through their doors.

How did you get started in the hospitality industry?

DONNA: My start in hospitality is personal. I had been working on the floor of a manufacturing plant but developed a chronic health issue. Long story made short, I couldn’t stay doing what I had been

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Lisa Lombardo (left) and Donna Arthur (right). Photo by Becca McCullough, HDG Hotels

doing. I thought going into housekeeping at a hotel might be a better working environment. My neighbor, who was also a housekeeper, told me that she worked for this great man and that I should apply. I got dressed up in my best pair of blue jeans and interviewed with Navroz Saju (HDG Hotels CEO and President).

About three months in, I was losing the ability to control my health condition. I

called out and stepped away from the job for a month. I lost confidence that the hotel would even want me back after all the time that had passed. Then Navroz called. He said that they missed me and could use me back at the hotel. He asked if I would consider coming back. Twenty years later, I’m the Assistant Vice President of Operations for HDG. We have so many stories like mine.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

LISA: It is always hard to follow Donna’s story. Her story is so impactful, and it’s such an inspiration to me, our team and within the industry.

As for my start in hospitality, I lived out a rite of passage for many Ocala teens and worked at what was then the Silver Springs attraction. I also interned with a local restaurant owner and fell in love with the sense of family that comes with being in hospitality. We take care of people. What a great gig! I entered the industry three years ago after a 15-year career in major gift fund development and a consulting career where taking care of people stuck with me.

I worked with nonprofits, high profile event production, brand and product launches, Broadway-based education programs and more. Admittedly, that’s a lot of different arenas, but my purpose within each was to help people tell their story, exceed their perceived expectations and engage with stakeholders — internal and external. In a nutshell, that’s what I now do within HDG Hotels as Chief People and Culture Officer.

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

DONNA: Our founders, Navroz Saju and Azim Saju. They made me believe I could have goals.

LISA: My parents — David and Jayne Ellspermann. Two decades into my own career, and I have yet to find humble, dynamic and accomplished servant leaders I admire more.

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

DONNA: Given how I got my start — to never take yourself out of the game. No matter what, get up, get back to it.

LISA: Be “on purpose.”

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

DONNA: Knowing that team HDG believes in me.

LISA: Believing in people. Faith.

Please share with our readers your involvement with the American Cancer Society Hotel Partners Program.

DONNA: We have 15 hotels partnered with ACS to provide patients in need of lodging hotel options during treatment.

We’re not finished enrolling HDG properties into this program. There are more still to add. While it is an incredible way for us to care for others, it also shows our team members that we have compassion.

LISA: Our HDG vision is to positively impact the people and the world around us. Everything we do goes through that filter. And as Donna mentioned, in the case of this ACS partnership, the positive impact flows in all directions. In our first year, we provided three patients with a total of around 40 room nights. We would love to see the network of participating Florida hotels grow. Our FRLA family could become quite a portfolio of ACS hotel partners!

Correction: Please note in the Fall 2019 issue of FR&L Magazine, the “Path to Power” article featuring Joseph Kadow, Retiring Executive Vice President and Chief Legal Officer of Bloomin’ Brands, included two Q&A responses which were not submitted by Mr. Kadow; this was a production error. Below are the questions and Mr. Kadow's responses. We apologize for the oversight and to Joseph Kadow.

What did you enjoy most about being Chairman of the National Restaurant Association? The opportunity

to speak to state restaurant associations across the country and to advocate for our industry and the importance of the opportunities it provides. Most importantly, opportunities for the two-thirds of the American workforce who do not have the advantage of a college degree at a time when their traditional paths to the middle class are shrinking.

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

DONNA: This is an industry made up totally of people for people. You can’t lose your care button. Own your story.

The good times, the challenging times — don't quit. There is someone who you can reposition for the better, a team member or a guest. You can be the winds of change.

just like them to know how proud I am to be part of the hospitality industry. I love this industry for many reasons, including how much the industry gives back to its communities, but primarily because I have seen it provide wonderful careers for so many people with rapid advancement based on talent and merit, regardless of traditional credentials. And to remind them of the importance of being involved in their state association and local chapters to represent and advocate for our industry.

LISA: I agree. And as we say at HDG, “Yes, we can TOGETHER.”

Mr. Kadow, thank you for your leadership.

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

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L E G I S L AT I V E P R E V I E W

2020 LEGISLATIVE AGENDA The Florida Legislature will begin its 2020 Session in January. FRLA’s Legislative Agenda outlines our key initiatives for the upcoming session.

VISIT FLORIDA According to EDR’s most recent report to the legislature, strength in tourism is compensating for drags in other parts of Florida’s economy, and “tourism related revenue losses pose the greatest risk to (Florida’s) economic outlook.” Now is not the time to reduce our commitment to and investment in the tourism industry. We believe VISIT FLORIDA plays a vital role in attracting visitors to our beautiful state, and we will advocate for continued funding for VISIT FLORIDA.

SHORT TERM RENTALS Short Term Rentals have become an increasingly popular option for Florida’s visitors. It’s important that lodging establishments operate on a level playing field, providing a consistent and high-quality visitation experience for all guests. Registration, safety, sanitation and the collection of the proper taxes is incumbent upon all who provide lodging for Florida’s visitors. Appropriate regulation of vacation rental properties and hosting platforms will ensure that basic requirements are met and appropriate taxes are collected and paid.

PREDICTIVE SCHEDULING/ EMPLOYMENT CONDITIONS So-called “Predictive Scheduling” refers to laws and ordinances that mandate specific employee scheduling practices and levy penalties for violations.

The intention of these laws is good — wanting to provide stability and 12 WINTER

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predictability to employees in the retail and restaurant industries. In practice, these regulations hamper employers’ ability to respond to the needs and demands of their businesses. Further, it takes away the flexibility many employees in these industries desire.

It also limits their ability to pick up additional shifts and make more money when their schedules allow.

We support a law that prohibits regulation of the employer/employee relationship at the local level, including scheduling mandates.

E-VERIFY FRLA believes that every employer has a duty to comply with the existing regulations regarding the lawful hiring of individuals. We are concerned that tying employers to a single system of employment verification that is operated by the federal government may not be the most efficient means of ensuring compliance. We encourage policymakers to consider that there are other systems that can be used to screen for employment status. If it is decided that this particular system is the way to go, we would strongly encourage the adoption of a safe harbor for those relying on the E-verify system for hiring decisions.

REQUIRING THE AVAILABILITY OF EMERGENCY ALLERGY MEDICATIONS SB 622/HB 297 would require restaurants to have emergency allergy medications such (i.e., EpiPens) available in the event of a customer’s allergic reaction. We

support permitting restaurants to take proactive measures to appropriately educate staff and patrons regarding potential allergens. Mandating the stocking of EpiPens is increased regulation, certification and liability for businesses. We feel additional business mandates are not the appropriate solution to this issue.

SUSTAINABILITY Florida’s hospitality industry understands the necessity of protecting Florida’s beautiful environment. We support the continued efforts of our members to adopt practical and workable sustainability measures that are consistent with their culture and their community. As it specifically relates to plastic straws, we urge communities to consider the needs of the disability community to whom plastic straw alternatives may pose a significant hazard. Having plastic straws available upon customer request allows our establishments to serve Floridians of all ability levels.

WATER QUALITY Businesses all over Florida have felt the impact of Red Tide and Blue Green Algae blooms. In addition to the significant environmental impact, the impact to businesses and to visitation is considerable. Addressing water quality requires the cooperation of many agencies, entities, and constituencies. There is no quick and easy fix. We support committing the state’s resources to the development and enactment of prudent long-term policies that will result in meaningful solutions for our state.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

G O V E R N M E N TA L R E L AT I O N S T E A M

Get to Know FRLA’s Governmental Relations Team Richard Turner Richard has been with the FRLA family since 2002. He is the Senior Vice President of Legal and Legislative Affairs. Prior to joining FRLA, Richard served 17 years in various state agencies. His last position prior to FRLA was as Division Director of Alcoholic Beverages and Tobacco, DBPR. The final repeal of Florida’s Alcoholic Beverage Surcharge in 2008, saving the hospitality industry millions, is his fondest legislative memory — although there have been many. He has been a member of the Florida Bar for over 30 years.

Mary Rose McCarron Mary Rose has been with FRLA since September 2018.

She is the Legislative Analyst and Event Coordinator for the Government Relations Department. Mary Rose graduated from Saint Leo University in Tampa, Florida, with a degree in Social Work. Her last position prior to FRLA was as Foster Care Recruiter and Licensing Specialist at Boys Town.

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Samantha Padgett Samantha H. Padgett serves as the General Counsel for the Florida Restaurant and Lodging Association. Samantha provides legal advice and services to the Association and its leadership and serves as an advocate for the restaurant and lodging industries at the federal, state and local levels.

Samantha is a member of The Florida Bar. She graduated cum laude from the University of Florida College of Law in 2005 and received her B.A. from Emory University in 2001. She has served on the VISIT FLORIDA Board of Directors, the University of Florida Center for Retailing Executive Advisory Board and the Florida Recycling Partnership Board of Directors. Samantha previously served as the Vice President and General Counsel of the Florida Retail Federation (FRF).

Samantha enjoys reading, writing, traveling, kickboxing, Florida Gator football and being a Little League mom. She resides in Tallahassee with her husband Warren, son Grayson and daughter Bradley.

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SAVE THE DATE NRA/ FRLA BOB LEONARD GOLF CLASSIC

SEPTEMBER 24TH 2020 CHAMPIONSGATE GOLF CLUB

FALL

CORPORATE EVENTS

2019 Hall of Fame and Stars of the Industry Awards During the Fall Board Meeting and the Florida Restaurant & Lodging Show, the Florida Restaurant & Lodging Association hosted the Hall of Fame and the Stars of the Industry Awards.

The Hall of Fame Awards recognize exceptional service to the industry spanning decades. Receiving FRLA’s highest honor were the following:

• • •

Restaurateur of the Year Award: Nick Vojnovic Hotelier of The Year Award: David Burke Supplier of The Year Award: Pinnacle Hospitality Systems

The Stars of the Industry Awards recognizes employees of FRLA members for their exemplary service and accomplishments in Florida’s hospitality industry. Candidates were nominated by their place of work.

Awards were presented to exceptional employees in the following categories:

• • • • • • • • •

Chef of the Year: William Ryan, Hawks Cay Resort, Duck Key Lodging Employee of the Year: Karen Padgett, Doubletree by Hilton Jacksonville Riverfront Lodging General Manager of the Year: Heidi Dennis, Pelican Grand Beach Resort, Fort Lauderdale Restaurant Employee of the Year: Sandra Cottrell, Half Shell Raw Bar, Key West Restaurant General Manager of the Year: John Pedaggi, Columbia Restaurant Group Spirit of Hospitality Award: Paul and Helen Schreiner, Texas Roadhouse, Panama City Beach 2019 ProStart Student of the Year/Garrett H. Hughes Scholarship: Sara Gruber, Northeast High School, St. Petersburg Trinity Love Hoblit Scholarship: Milena Maldonado Special Honoree: Dave Jarrett, Orlando

Congratulations to all award winners!

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FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

C O R O P R AT E E V E N T S

The Florida Restaurant & Lodging Show, the Show Party and the Fall FRLA Board Meeting Hundreds of vendors and thousands of attendees made time to check out the Florida Restaurant & Lodging Show in Orlando. There were many awesome products, services, food and beverages to see on the show floor, not to mention two full days of education and live demos. Make plans to attend next year’s show — Sept. 22–23, 2020.

This year, the Show Party was hosted by the FRLA Central Florida Chapter and was held at B.B. King’s Blues Club. With a band, cocktails and appetizers, it offered an opportunity preshow, to network, with FRLA members and guests.

Former Florida Governor Jeb Bush was the keynote speaker for the Fall FRLA Board meeting, and his insight was greatly appreciated by all.

John Rivers hosted an awesome cooking demo.

Who says that the Show is all work?

The Meatless Monday folks cooked up some plant-based foods for demo attendees.

The Show was an excellent time to catch up with FRLA.

The Show Party held the night before the Show's Opening was a great time.

Former Florida Governor Jeb Bush was the keynote speaker at the FRLA Board Meeting.

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SILVER

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FLORIDA RESTAUR ANT & LOD GING

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RECOGNITION

Scotland’s Miami Chefs’ Dinner

O

n November 4, over 30 Scottish producers were showcased at the Rusty Pelican restaurant in Key Biscayne. Working in partnership with FRLA, the Scottish Government’s Trade and Investment Office, Scottish Development International, Seafood Scotland and the Scottish Affairs Office hosted 50 guests from the Miami culinary community.

Developed and executed by Scotland’s National Chef ambassador Chef Gary Maclean, the seven-course tasting menu included a marriage of Scottish ingredients — such as fresh salmon, in-season partridge and venison, langoustine and Gigha halibut, along with produce from Taste of Redland.

Lynne Hernandez, South Florida Regional Director noted: “Seafood Scotland, SDI and Chef Gary worked tirelessly to present the very best of Scotland to industry leaders from across the state. They were all

extremely impressed and astounded with the quality, tastes and presentation of each of the magnificent courses that the Chef so expertly prepared. We recognize and deeply appreciate the enormous efforts of those involved in bringing the vast array of fresh seafood and ingredients from Scotland. It was a fabulous night that has helped to strengthen our continued partnership with Scotland.”

The following day, Chef Gary, along with Clare MacDougall from Seafood Scotland, hosted a culinary demonstration for upand-coming chefs at Miami-Dade Culinary Institute. Chef Gary talked with students about fresh Scottish produce available in

the U.S., while MacDougall highlighted Scotland’s sustainability and traceability in Scottish Seafood. For further details about the event, visit http://bit.ly/SDIMiami.

About Seafood Scotland Seafood Scotland was established by the industry in 1999 to increase trade opportunities for the Scottish seafood sector.

Dealing with all seafood species, Seafood Scotland is a non-political organization that works throughout the supply chain with fishermen, fish/shellfish farmers, processors, retailers, food service companies, caterers, NGOs and consumers.

Restaurant Neighbor Award

T

his year, several FRLA members were awarded the highly coveted Restaurant Neighbor Award–State Winner as designated by the National Restaurant Association. This award celebrates community service and philanthropy.

Rocco Mangel Rocco’s Tacos and Tequila Bar Chris Gannon Bolay Robin Bayless Toojay’s Karen Fincher Neighborhood Restaurant Partners Clay Conley Buccan Carmelo LaMotta LaMotta’s Italian Restaurant & Pizzeria Paul Schreiner Texas Roadhouse–Panama City Beach Danielle Rosse Oceans 234

Representatives from Texas Roadhouse, Oceans 234, Bolay and Rocco's Tacos received the National Restaurant Association's Restaurant Neighbor Award at the Marketing + Operations Summit.

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We are proud of your commitment to your community, and we thank you!

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

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

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

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FLORIDA RESTAUR ANT & LOD GING

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LEADERSHIP

Meet Your 2020 FRLA Sheldon Suga

2020 Chairman of the Board Sheldon Suga, Chairman of the Board/Officer, FRLA 2020, is Vice President/Managing Director of Hawks Cay Resort located in the Florida Keys. Suga is a seasoned hospitality executive with over 35 years of industry experience. After graduating from college, Suga entered Sheraton’s General Management Training program. During his time with ITT Sheraton, he attained the ITT Ring of Quality Worldwide Team Award and served as general manager at properties in West Hartford, New York City, Halifax, LaJolla and Los Angeles. He also worked in Tokyo and was country manager for ITT Sheraton. Additionally he has worked for Wyndham Hotels and Resorts, the Gaylord Palms and the Gaylord National Resort. He received a degree in Hospitality Management from Ryerson University in Toronto.

Jim Shirley

Olivia Hoblit

2020 Vice Chair of the Board

Secretary/Treasurer 2020 and Lodging Director 2020–21

Jim Shirley, Vice Chairman/Officer FRLA 2020, is a chef and restaurateur in South Walton, Florida, owning Great Southern Café, the Meltdown on 30A and 45 Central Wine and Sushi in Seaside, Florida, as well as The Bay Restaurant, North Beach Tortilla Co., and Ji-Shi-Ki-Chn in South Walton. He is also owner of the Baytowne Provisions in Destin. He is also co-owner of Great Southern Restaurants, which operates The Fish House, The Atlas Oyster House and The Fish House Deck Bar in Pensacola.

Jim was previously the president of the Northwest Florida FRLA chapter and president of the Escambia County chapter. He is currently the treasurer of FRLA’s Educational Foundation. Jim sits on the board of the Children’s Home Society and the Seaside Neighborhood School. Jim represented Florida in the 2015 Great American Seafood Cook-Off. In addition, Jim has been invited to cook at the James Beard House in New York City several times. He is author of the cookbook, “Good Grits! Southern Boy Cooks,” a compilation of his best recipes along with entertaining stories.

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Olivia Hoblit, 2020 SecretaryTreasurer/2020-2021 Lodging Director, is the Assistant Rooms Executive at The Ritz-Carlton Amelia Island. Prior to this position she was General Manager of Seaside Amelia Inn on Amelia Island. In addition, she was General Manager of the highly acclaimed Elizabeth Pointe Lodge.

She has over 18 years of experience in hospitality, six years in Food & Beverage and 11 years in law for Personal Injury and Worker’s Compensation. Olivia is President and Founder of the Trinity Love Hoblit Foundation, a 501(c)(3) non-profit organization. Its purpose is to support and fund neurological research, training, and treatment for brain aneurysms, strokes, and other cerebrovascular conditions at Jacksonville's Wolfson’s Children’s Hospital and Baptist Neurological Institute, or any other similar local, regional, national or international facility; and to raise awareness and educate the public about the causes, identification, diagnoses, prevention, and treatment of brain aneurysms, strokes, and other cerebrovascular conditions.

John Horne Restaurant Director 2019–20 John Horne, FRLA Restaurant Director 2019–20, is the owner of four Anna Maria Oyster Bars located on Florida’s west coast.

He has nearly 40 years of service in the industry, starting as a bus boy on Anna Maria Island.

At Anna Maria Oyster Bar, John and his 325 co-workers have received many accolades over the years, including Small Business of the Year awards from both the Manatee and Sarasota Chambers, over 70 People’s Choice Favorites, as well as community, volunteer and tourism awards culminating in the 2018 National Restaurant Neighbor Award presented by the National Restaurant Association’s Education Foundation. John is very passionate about education and helping his community, and he serves on numerous boards in many capacities.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

Executive Committee!

Carlos Gazitua Restaurant Director 2020–21 Carlos Gazitua, 2020–21 Restaurant Director, is the President and CEO of Sergio’s Cuban Café. Gazitua manages 650 employees, seven restaurants and three fast casual locations, all located in South Florida. In addition to this role, he created the La Flaca™ brand of healthful Cuban food that has been highly acclaimed and transformative. He is a member of the Board of Directors for VISIT FLORIDA and has been featured on many radio and television shows. He earned his undergraduate degree from Georgetown University and received a JD and MBA from Stetson College of Law.

Eduardo Fernandez Lodging Director 2019–20 Eduardo Fernandez, FRLA Lodging Director 2019–20, is the General Manager of Sonesta, Fort Lauderdale Beach. He is a seasoned hospitality industry professional with more than 30 years of experience. Fernandez began his career at Le Centre Sheraton Hotel and Towers in Montreal and went on to manage numerous properties for Sheraton Hotels and Resorts in Boston, New York, Delaware and Miami. He then went on to work with Starwood Hotels & Resorts, where he served in various roles including senior director of operations for new builds and transitions, and managed various properties for W Hotels. He spent two years serving as General Manager of B Ocean Fort Lauderdale, where he played a key role in the successful turnaround of B Hotels & Resorts’ flagship hotel. After the sale of B Ocean, he was retained as General Manager and transitioned the property to the Sonesta Hotel & Resorts portfolio. Involved in the local business community, he is the Chairman of the Beach Business Improvement District for the City of Fort Lauderdale (four years) and Chairman of the Beach Council for the Greater Fort Lauderdale Chamber of Commerce.

Kevin Speidel 2020 Immediate Past Chair Kevin Speidel, 2020 Immediate Past Chair, is Vice President Resort Operations for Hilton Grand Vacations. In this role, he is responsible for the operations functions of Hilton Grand Vacations resorts globally. He joined the company in 2016 prior to its initial public offering and planned spinoff from Hilton. Kevin has worked with the combined organization since 2002.

During his tenure with Hilton Grand Vacations, Mr. Speidel has directed the performance of 48 resort properties located in international tourism destinations such as Florida, Hawaii, New York, Myrtle Beach, Colorado, California and Scotland while helping prepare the organization for its spinoff. Previously, he also served as Area Managing Director of Hilton, directing hotel performance of Hilton’s full-service brands located in South Florida.

Earlier in his career, Mr. Speidel was General Manager of multiple branded hotels located in the Northeast and Florida. A native of New Jersey, Speidel first acquired his passion for international hospitality beginning his career at the Marriott Marquis in Times Square, New York. That said, he and his family are very pleased to be proud Orange County residents of the great state of Florida.

Mr. Speidel serves on multiple boards and organizations, including the State Executive Committee of the Florida Restaurant & Lodging Association (FRLA), past president and board member of FRLA’s Broward, Dade and Monroe Chapters.

Mr. Speidel is a graduate of Lynn University with a Bachelor of Science degree majoring in hospitality management.

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H A R D R O C K E X PA N S I O N

Seminole Hard Rock Hotels and Casinos Expand in Florida The Guitar Hotel at Seminole Hard Rock Hotel & Casino Opens and the Seminole Hard Rock Hotel & Casino Tampa Expands

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The Guitar Hotel The opening of the iconic Guitar Hotel added 638 luxury guestrooms and suites to the resort. Designed to resemble backto-back guitars, complete with guitar faces and brightly lit strings, this engineering masterpiece reaches 450 feet into the sky and is outfitted with floor-to-ceiling glass panes. The seven-story Oasis Tower has 168 guestrooms and overlooks a new pool lagoon and private pool area. Guests looking for a more luxurious offering can indulge in the Bora Bora experience, which features overwater villas spanning 450to-800 square feet, each equipped with personal plunge pools, private bathrooms and butler service.

The property unveiled an expanded gaming floor, a new Rock Spa, 13.5 acres of recreational waterscape, including a 13.5acre lagoon, premier meeting and convention space, a 7,000-person entertainment venue, retail shops and much more. It is also home to 19 restaurants and 20 bars.

Oculus - Hollywood

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DAER Dayclub

Rock ‘n’ Roll memorabilia at this property includes Elvis Presley’s motorcycle, outfits worn by Michael Jackson, Prince, Steven Tyler, Lenny Kravitz, Katy Perry and Beyoncé.

There is a self-guided memorabilia Rock Walk tour offered as well.

FRLA’s 2021 Marketing + Operations Summit will be held at The Guitar Hotel in August 2021, so stay tuned for details.

Seminole Hard Rock Hotel & Casino Tampa The new grand entranceway at Seminole Hard Rock Hotel & Casino Tampa is now the home of Elvis Presley’s iconic 24-karat gold leaf grand piano.

The grand entranceway, which features gold and glass design elements along with two curved escalators, is part of the property’s ongoing $700 million expansion, which was completed this fall.

“We’re honored to have Elvis’ priceless piano on permanent display here at Seminole Hard Rock Hotel & Casino Tampa,” said Jim Allen, Hard Rock International Chairman and Seminole Gaming CEO. “Hard Rock has such a deep connection to music history, so it’s

Spa Atrium - Hollywood

fitting that this fantastic piece of memorabilia is here at one of the most successful casino properties in the world.”

The Elvis piano joins more than 500 other pieces of the most evocative and valuable pieces of music memorabilia at Seminole Hard Rock Tampa, including such fan favorites as The Beatles, Bob Dylan, Janis Joplin and many more.

Seminole Hard Rock Hotel & Casino Tampa’s expansion includes a new 14-story hotel tower with 562 guestrooms and suites, three ultra-lavish pools a new spa, food and beverage options, retail stores and extensive gaming space. The casino complex also completed expansions to its poker room, mezzanine level casino/Rock Walk and Orient Road garage.

Three new outdoor swimming pools dot the 60,000-square-foot expanded pool and deck area and will feature 20 cabanas, 700 lounges and daybeds, two DJ booths and more.

In addition to the Hard Rock Event Center, a 17,000-square-foot grand ballroom will host conventions, trade shows, private events, large-scale poker tournaments and concerts, including 60 major entertainment acts each year.

Elvis' Gold Piano - Tampa

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

PHOTOS COURTESY OF SEMINOLE HARD ROCK HOTEL & CASINO

he AAA Four Diamond-rated Seminole Hard Rock Hotel & Casino in Hollywood, Florida, opened The Guitar Hotel this fall as part of a $1.5 billion expansion. The Seminole Hard Rock Hotel & Casino in Tampa also expanded and upgraded public areas and the casino. Both properties have added hundreds of rooms and have stayed true to their magnificent collection of rock ‘n’ roll memorabilia.

F I B E R B U I LT

Fiberbuilt

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s the weather finally begins to cool and the humidity drops, Florida residents and tourists spend more time outside, living a comfortable al fresco lifestyle. This is a great reason to have innovative, attractive and durable furnishings on your property as a way to improve your guests’ experience. FiberBuilt Umbrellas and Cushions knows that hoteliers and restaurateurs want to have confidence in the structural integrity of the outdoor products

they purchase. Hospitality-focused and Fort Lauderdale-based, FiberBuilt offers an array of contract quality shade products designed to hold up to high traffic areas, salt air, harsh sun, and high winds.

Shade products aren’t merely chic accessories to the hospitality industry. These essential furnishings improve the guest experience and increase time spent on site, including dining or lounging. When a high-performance umbrella also enhances the décor of the location, that’s

icing on the cake and the “ka-ching” of the cash register. FiberBuilt’s Prestige Collection includes design options such as silk-screened logos, multi-color canopy panels and extralarge vents for superior wind management.

In addition to powder-coated finishes, the proprietary FiberTeak™ simulated wood finishes offer the benefits of a warm wood look (teak, bamboo and palm) without any of wood’s drawbacks, such as checking, warping or splitting.

Some shade products allow guests to recharge their batteries, literally. FiberBuilt’s innovative Wattsun umbrella has a solarpowered charging station with two USB ports so guests can charge their phones and tablets while lounging or dining.

FiberBuilt is the leading manufacturer of fiberglass-ribbed umbrellas. This iconic feature provides the flexibility required for years of durable performance. Their umbrellas, pavilions and cabanas are fashion forward, come in multiple styles, shapes and sizes, coordinate with the property’s furnishings, and fit your budget. Their custom replacement cushions and decorative pillows for chairs, benches and chaises coordinate with the umbrella canopy.

SHADE PRODUCTS & CUSHIONS FOR EVERY LOCATION, BUDGET AND DESIGN Toll-free 866.667.8668

www.fiberbuiltumbrellas.com

FLEXIBILITY IS OUR GREATEST STRENGTH™ FRL A .org

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ADVERTORIAL

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FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

Download The Palm Beaches TV APP today

food

TECH the

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he Tech market is the major player in the direction of the hospitality industry these days. It is almost impossible to keep up with all of the new initiatives helping to bring great service, convenience, management capabilities and incredible guest food and lodging experiences.

Delivery seems to be changing every day, and on this topic, you can read our interview with Alex Canter, the founder of Ordermark. Florida Atlantic University professor Anil Bilgihan, PhD, touches on AI and robotics in the hospitality industry to help you gain an understanding of what is readily available and what is on the way.

DELL has provided an article that describes more of what they do besides hardware, and they offer a pretty good deal to members. Heartland wants you to modernize your payroll, and they have given readers information about the five ways technology is simplifying payroll management,

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reporting and compliance. Rumberger, Kirk and Caldwell attorney, Samantha Duke, offers advice about complying with laws relating to text marketing. Targetable is a digital marketing firm that works specifically with restaurants, and they have some affordable and convenient tools available to assist you in advertising. Panic buttons are becoming an important means of personal security for hotel staff; Parthi Munusamy, the founder of ResQ Button, contributed some interesting information about these devices in an interview with FR&L Editor Susie McKinley. Don’t miss a reprint of a Lodging Magazine article about Instagrammable Moments in Hotels; it’s got some great techniques to keep social media aficionados staying at your property happy.

Take some time and check out our Tech section to get a glimpse into how the tech industry can improve your operation and your guests’ experiences.

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PHOTO BY METAMORWORKS / ISTOCK / GETTY IMAGES PLUS

issue

ORDERMARK

TECH

Ordermark Interview with Alex Canter

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lex Canter is the fourth generation owner of Los Angeles’ Canter’s Deli, which has been open since 1931. The Deli is known for its traditional Jewish deli experience and is a favorite among both Los Angelinos and celebrities. Alex has worked every position in the deli, and he now manages business development operations for the family-run business.

While in school, he was working on projects to improve and enhance operations and began integrating online ordering into their business. He found that there were several legitimate delivery services in LA, but each service had its own ordering process, including training, tablets, printers and more. He wanted to incorporate as many delivery services as he could into the business, but it was challenging to keep it all straight. Ordermark is the solution that he and his team developed. It accesses all of the delivery services that a restaurant works to with and organizes it all into one easy-to-use screen.

Co-founder and CEO of Ordermark, Canter was a panelist for our third party delivery service program at FRLA’s 2019 Marketing+Operations Summit.

He was also named as a 2019 recipient of the Forbes 30 Under 30. FR&L Magazine Editor Susie McKinley had an opportunity to talk with Alex about Ordermark recently. » FRL A .org

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ORDERMARK

Alex, please give our readers a little background about Canter’s Deli and your position with the business.

Canter’s Deli was started by my great grandfather in 1931, right after the Great Depression. It is a family business. My grandfather worked here for 65 years, and my dad has worked here his whole life.

I started when I was 14 and have been working in the restaurant ever since.

The deli is like walking into a time machine. It is furnished with things from every decade since 1931. It is 30,000 square feet and seats more than 600 at one time. It is an LA institution.

I understand that 30% of the Deli’s sales are online. Can you describe how you got to that point to FR&L readers?

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Canter’s, we started looking for other sources of revenue. We decided to sign up for as many online delivery companies as possible. We determined that if you aren’t on the online delivery apps, then you don’t exist to those customers. Apps have very loyal customers. There were 14 different online services, so eventually we partnered with all of them. We saw a huge upswing in business after taking this approach to delivery.

It was very challenging for us. Eventually we were at a point where we had two laptops, nine tablets and a fax machine that we were trying to manage orders from.

Our team was very hesitant at first with regards to incorporating delivery at this scale into our restaurant. Soon we realized, however, that we started reaching customers in new ways, and we were driving revenue.

Mobile apps are changing consumer behavior. In my opinion, it is pretty much get with the times or die.

When did you decide that you wanted to incorporate online delivery as a pretty big focus of your business?

Around 2013–14 it really took off. There was not only growth on each platform, but also there were also new services popping up.

Was it pretty crazy to keep up with all of those tablets, processes and orders for the delivery companies?

It was honestly a complete train wreck.

Staff hated it. It was extremely challenging to get ordering info from the front of the house into the kitchen. We were losing orders. The wrong food was going to wrong drivers. Essentially it was complete chaos. These platforms were all independently developed using different hardware and software.

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

place where online ordering has surpassed the on-location restaurant ordering.

Is reporting a big feature of Ordermark?

Yes, this is one of my favorite components of the product. The user can view all online services in one single dashboard and track growth in sales reports, the time of day for heaviest ordering giving the restaurant information about when to staff up, the most popular types of food ordered and more to improve the delivery business for the operation.

How did you decide to partner with Epson?

Early on, the team realized that potentially the best approach would be to use what they already did — which was to use the printed receipts for kitchen orders. This enabled it to flow in the same format. Epson was an excellent back-of-house printer, and we went from there.

Can you explain how Ordermark works?

Ordermark takes online orders and consolidates them into a single dashboard, tablet and printer for the restaurant, enabling the restaurant to take orders from any online service all through one device. It is helping restaurants grow and manage their orders into a format that makes it easy for the kitchen to fill orders correctly.

What are the benefits of Ordermark?

The first thing we do is ask a restaurant if they have extra kitchen capacity. If a restaurant can handle more orders and drive more volume in the kitchen, then a robust online delivery program is a solution to grow more revenue.

Canter’s is one of tens of thousands of restaurants where delivery has come in like a wave. Many restaurants are at a FRL A .org

Can you explain the role that Epson plays with your technology?

Ordermark has built a layer of software that sits on top of the Epson cloud using Epson hardware and connecting through their system software. It is a key component of the solution.

Tell our readers about your optimism in online ordering for the restaurant industry.

I am super excited for what is coming. A lot of restaurants believe that online ordering is a “necessary evil,” but in reality it is the most exciting thing happening today in the industry. More and more consumers are ordering from restaurants and replacing

cooking at home with online ordering. This is creating an opportunity for restaurants to capture — if they know how to maximize the opportunity.

If you are a new or existing restaurant that is thinking about implementing third party delivery, what is best advice or next steps before implementing?

Determine your kitchen capacity? Know which online ordering systems are available.

If you are a chain, do the same thing for each of your locations. Don’t be afraid of online ordering. It can be intimidating because there is so much to learn, but there are a lot of options to set you up with a successful and profitable delivery system.

Alex, you’ve been named to Forbes’ 30 Under 30. That is pretty cool. Can you talk about the Forbes’ Under 30 Summit?

The summit is coming up in October. It is a conference of others from the list. It will have a lot of amazing speakers, including Under 30 alumni and an exciting community of future leaders.

Did you ever think that you would be considered a “visionary?”

I am just excited to help brick and mortar restaurants diversify and become profitable, and I am lucky to be a part of it.

It seems like your technology is really helping restaurant operators. How does that make you feel?

It is very rewarding and exciting to know that restaurants finally have tools to manage online ordering services, because there wasn't much out there before we started this.

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FA U

Artificial Intelligence and Robotics Uses in Hotels and Restaurants

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ecently, Artificial Intelligence (AI) and robotics have become critical in our industry. Robots are machines that are built to carry out complex actions or tasks. AI, on the other hand, refers to the performance of seemingly intelligent tasks mimicking human cognitive functions.

Many articles have been written about robots and AI taking over many jobs formerly held by humans. From self-driving to composing symphonies, technology is changing these formerly “human-only” roles. In our hotels and restaurants, we rely heavily on both staff and technology to understand, anticipate and quickly act upon our guests’ needs. We believe that the better we satisfy, the more loyal our guests, and the more they will repeat and spread goodwill — leading to profitability.

Indeed, this is our intended outcome, whether a live human or AI delivers it.

We already use technologies such as chatbots to provide personalized guest support, have self-check-in kiosks and self-ordering software in our hotels and restaurants, and even use butler robots for food and beverage delivery or bartending.

The use of robots and AI within the hospitality industry is becoming far more commonplace. Just one example among many is the partnership between Hilton

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and IBM. Powered by IBM’s Watson AI, they created a concierge robot that informs guests about nearby attractions, places to eat and general hotel information. An everincreasing number of tools are becoming pervasive in commercial applications due to combinations of increased smartphone use, social media expansion and guest interactions, the emergence of big data, and the advancement of machine learning techniques. AI powered voice-activated personal assistants such as Siri, Alexa and Google Home have also been introduced into hotels.

While our guests seek experiences that are personalized and memorable, they also appreciate the convenience of technological enhancements. AI assistants may help hotels deliver immersive experiences while potentially improve staff productivity.

Alexa simplifies tasks for guests — from ordering extra towels and controlling inroom temperature or lighting to finding local restaurants and attractions. An example is Yotel New York City, which uses their robots — Yobots — to collect and deliver guest luggage. In many cases, AI-powered robots and personal assistants provide novel experiences, enhance service quality and improve business processes and productivity.

While such technologies vary a great deal in terms of the level of sophistication, intelligence, automation and sociability, they are becoming increasingly common and expected for hotels and restaurants. They will consequently transform the way we engage with guests. From food ordering, automated food preparations, hotel check-in, and other services — the limits are yet unknown.

Rather than “run” from the idea that technology will take over our historically people business, instead ask your guests whether they want high-touch or high-tech or some combination thereof. Then, in your own geographic and client niches, do what’s best for your guests. Through ongoing guest communications and study — guestology — we will continue to learn what our guests desire. After all, we are in the business for satisfying them. AI is here to stay and will continue to improve. It’s up to the human owners and operators to decide how and where we will incorporate its use within our hotels and restaurants.

Anil Bilgihan, PhD, is an Associate Professor with the FAU Hospitality and Tourism Management Program specializing in hospitality IT, data analytics and consumer behavior via technology.

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

PHOTO BY RCLASSENLAYOUTS / ISTOCK / GETTY IMAGES PLUS

By ANIL BILGIHAN, PHD

FLORIDA ATLANTIC UNIVERSITY

MBA in HOSPITALITY and TOURISM MANAGEMENT

GOING BEYOND THE BUSINESS OF HOSPITALITY AND TOURISM PROGRAM INFORMATION One of the only MBAs with a concentration in hospitality and tourism management Ranked among the TOP 25 in the U.S. among Hospitality graduate programs One of the highest values and lowest costs in the country (approximately $18,000) Extensive employment opportunities Courses led by both hospitality industry leaders and top academics

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

www.fau.edu/mbahospitality FRL A .org

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TECH

DELL

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s a small business owner, you are faced with technology decisions that will affect your business, not only in the short term but also long term. Having a partner like Dell’s Small Business available to you 24/7 brings game-changing ideas and insights as well as practical solutions. With their 30 plus years of experience, they also offer advice to keep your business on the cutting edge of technology.

With the challenges of managing and growing your business, you need a partner like 32

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Dell Small Business, which understands that every business is different. Dell understands that you need to stay ahead of the curve to improve your productivity and have solutions tailored to the specific challenges in your industry. Dell doesn’t just provide great laptops and desktops. Think about all the technology your business uses outside of computers: servers, storage, networking, wireless access points, televisions, projectors, phone systems, security cameras, printers and more. The list goes on — and Dell has them at the best prices in the industry.

For being an FRLA member, you get access to these great deals and more. Now, for the first time ever, Dell Tech Advisors can come on-site to your business for a free IT consultation. We’ll walk through with you, answer questions, make recommendations, and help you stay ahead on the technology front. Request your complimentary visit by going to Dell.com/Outreach.

Call (800) 757-8442 now and speak with one of Dell’s Small Business U.S. based Tech Advisors or visit Dell.com/FRLA to take advantage of your member savings and now.

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

PHOTO BY FLAMINGOIMAGES / ISTOCK / GETTY IMAGES PLUS

Your Small Business Isn’t Small to Us

HEARTLAND

TECH

Ready to Modernize Payroll?

These Technologies Can Help.

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re you one of almost 30 percent of businesses still using payroll technology more than 10 years old? If so, your days of working with paper timesheets, punch cards and physical time clocks should be over.

Luckily for today’s entrepreneur, modern technology makes payroll administration easier and more affordable than ever. You can use cloud-based platforms, automated workflows and mobile-friendly apps to accurately manage payroll on the go, and assure compliance.

Payroll administration is a lot more than just handing out checks. Cloud-based payroll systems make it easy to share data, work remotely and stay up to date on ever-changing labor laws and requirements. They simplify data collection to determine how someone should be paid, how benefits time is managed, how taxes are withheld and paid, and how compliance and reporting is conducted.

Here are five ways technology is simplifying payroll management, reporting and compliance.

Powered by the cloud

Software updates and data backups are automatic, and keep you current with tax compliance and other regulations.

Convenient, remote access eliminates the need to be at the office to run payroll. And with your payroll and Human Resource Information System (HRIS) data stored in the cloud, in a single system, you have better, more secure control over sensitive data such as Social Security numbers, compensation, benefits and address information.

their phone, iPad or the web using facial recognition and GPS. This eliminates “buddy punching” and records late arrivals, early departures and unplanned absences. GeoFencing is used to draw boundaries around the site where employees can clock in and clock out so you always know the exact location of an employee. Recorded time punches are automatically sent to payroll.

Online employee engagement

Self-service and a greater focus on the employee experience are hallmarks of modern payroll systems. Today’s self-service portal enables employees to track their time, update personal information and manage their benefits on their laptop or mobile device — without ever having to contact another person.

Mobile apps also allow employees to remotely access schedules, swap and cover shifts (with manager approval) and request dates/times to take off. Additionally, job seekers can apply to open positions via text to make it easier for you to recruit new hires. Applicants can fill out and submit forms online. The hiring process needs no face-to-face time with an applicant until the final interview.

Unified data access

Having different systems talk to each other

makes payroll much easier to manage.

The data belonging to the areas of benefits administration, payroll, deductions, taxes, staff reviews and more is today integrated and consolidated across platforms so you can quickly access and reference it.

These payroll technology advancements can save you substantial time and money, and also do a better job of keeping you compliant with current labor laws, tax regulations and filing requirements. Upgrading your legacy payroll system will have you working smarter, not harder, and you’ll be asking yourself “why didn’t I make the change sooner.”

About Heartland Heartland provides entrepreneurs with software-driven technology to manage and grow their business. The company serves more than 400,000 merchants nationwide, delivering trusted solutions for payment, payroll and human resources, point of sale, customer engagement and lending. Heartland is a leading industry advocate of transparency, merchant rights and security. Heartland is a Global Payments Company (NYSE: GPN).

Learn more at Heartland.us.

Increased process automation

When multiple people are inputting the same information across a spectrum of applications, the risk for inaccuracies increases. Payroll automation creates error-free data by eliminating this manual and redundant entry. Additionally, modern payroll software accesses all relevant information necessary to automatically adhere with ever changing federal, state and local tax codes, wage rates and more.

Bio-metric time tracking

Employees today can clock in or out with B1.9124 FRLA E-Magazine Ad_3.indd 1

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TECH

T E X T M A R K E T I N G L O YA LT I E S

Is Text Marketing Your Recipe for Success or Your Company’s Downfall?

By SAMANTHA DUKE

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One way to get consent would be to have a customer consent to text messaging by texting a keyword to a short code number.

Your business can promote this keyword in advertisements, emails or other messaging (just not in a text). Also, a customer can consent to receiving texts through a website form or landing page. But it is important to remember that simply because a customer provides his or her phone number, that does not mean he or she has consented to receiving text messages. Spell it out.

Second, after getting consent, send a confirmation text to the recipient giving them the option to opt-out from receiving future text messages. The confirmation text should contain your business name, a description of the types of message the recipient will receive (offers, coupons, etc.), that text messaging rates may apply, and how to opt-out from receiving texts in the future (example: “Text STOP to cancel”).

Third, seek legal advice. If your company is using text messaging to market, consult an attorney before you send the first text. The TCPA regulatory mandates are constantly changing and are very technical. To prevent financial exposure to your company, it is imperative for businesses to work with counsel prior to engaging in any text message marketing campaign. If your business has hired an outside firm to conduct your advertising and marketing, make sure that company is complying with the TCPA and other regulations. Your company can be held liable for violations committed by a telemarketing firm working on your company’s behalf. The responsibility for ensuring and maintaining compliance is with the company that commissions the third party. Your business cannot contract away compliance responsibilities.

Samantha Duke is an attorney with Rumberger, Kirk & Caldwell.

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PHOTO BY CHAINARONG PRASERTTHAI / ISTOCK / GETTY IMAGES PLUS

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ext-marketing (or SMS marketing) can be an essential tool for many small businesses. For a small price, any company can send bulk messages to hundreds of phone numbers of existing and potential customers. But, it is important to remember that text-marketing subjects your company to potential litigation under the Telephone Consumer Protection Act (TCPA) if your company’s text is not in compliance. TCPA litigation can cost companies, both big and small, millions of dollars in liability based on one not-wellthought-out text message. Take Papa John’s, which settled a TCPA lawsuit for over $16 million after purportedly sending over 500,000 text messages to customers after they ordered pizza. And Jiffy Lube, which settled a TCPA lawsuit for $47 million after its franchisees allegedly sent unsolicited text messages advertising a “1-time offer” on an oil change to phone numbers pulled from customer invoices.

The TCPA prohibits the use of automatic telephone dialing systems (ATDS), or “autodialer,” to contact consumers on their mobile phones without the consumers’ express consent — and this includes text messages.

Failure to comply with the TCPA could result in statutory fines of at least $500 for every text sent to a consumer.

To protect against this potential liability: First, make sure your company has express written consent before sending any text.

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Sponsored Article

“Marketing your restaurant online can be very hard. That’s why we started Targetable.”

-Vlad Edelman, co-Founder, CEO, Targetable.com Success in digital marketing takes experience, time, and understanding. Even if you could maneuver through a patchwork of flawed resources, with what little time your schedule allows, it’s not practical to try to learn and master digital marketing while you run your business.

Often, when the topic of digital marketing crops up while speaking with a restaurateur, the conversation sometimes veers towards “do-it-yourself” misadventures, misguided attempts to harness free “productivity” from cousins, nephews, and others who “spend a lot of time on Instagram,” and other honest yet misguided attempts to shortcut the tools, expertise, and experience necessary to succeed.

While we understand trying to save money, those mistakes leave money on the table, because of the clients you could’ve reached, but didn’t.

Maybe you tried an agency or two. Maybe agencies have tried to sell you pie-in-the-sky success, but ended up costing you more and producing little to no results.

Companies with complicated systems, back-of-thehouse technologies, and other complex networks sometimes are more interested in increasing their rates, than in providing you with services. We get it.

This is why we created Targetable: The first virtual ad agency specifically designed for restaurants.

We make it easy for you to market on Facebook and Instagram by using data and artificial intelligence algorithms in order to generate advertising that you can easily publish, edit or reject with just a few clicks.

It’s never been easier to create clients on demand.

Local digital marketing allows you to get in front of your new customers daily. We can target the customers who already live, work or happen to be near your restaurant. You can turn your ads on and off based on your work hours, your menu specials, holidays, and weekends, and budget.

You have total control.

Targetable makes it easy by suggesting advertising campaigns with all of the content already pre-populated and perfectly formatted for various ad platforms. Our app suggests budgets, times to publish, and audiences to target. Everything restaurants are paying agencies up to $5000 per month is available for only $299 per month!

We’ve been assisting large corporate brands and small businesses for years. We helped the Royale restaurant (http://www.royalesd.com/), a small local burger hangout in San Diego, to put out ads with just a $5 per day budget. The owner, Andy Zlotnik, began to feel the results within 45 days. “Within 45 days, we began to notice more customers coming in on weeknights for a burger and beer promotion we’ve been doing for a while that Targetable picked up on, and began to run ads for. After 120 days, we realized our revenue was up by 10% and we can only attribute it to the consistent, well-targeted ads that Targetable helps us run.”

Targetable provides all of the expertise, execution, and effectiveness of a top-notch digital agency, at an affordable price for any company to succeed. You won’t be disappointed.

If you’re interested, check out www.targetable.com/frla for a special discount for FRLA members.

We look forward to hearing your success story!

targetable.com/FRLA FRL A .org

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TECH

RESQ

Panic Buttons

By PARTHI MUNUSAMY

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ecently, some Florida jurisdictions and others around the country have passed requirements mandating that hotel employees be armed with a panic button that can be used if threatened by a guest or a violent situation. Parthi Munusamy, the founder and CEO of Beckon Technologies, Inc., a panic button distributor, has provided FR&L readers with some information about panic buttons and his product.

Please describe to FR&L Readers about your panic button product.

This is a good move for employee protection. The hotel industry is a highly monitored operation when it

comes to CCTV, but all monitoring is only in public areas. Hotel guests come in different personalities, and a simple argument can sometimes escalate into physical assault.

Protecting employees should be a top priority for any employer, especially in the case of hotel employees who work on the floors by themselves.

What are the requirements?

Panic ResQ Buttons are wearable and work with a smartphone / iPad / iPod / Android Tablet via the ResQ Button App, which is available for a free download at the Google Play and App Store.

You simply configure the button to a user with up to six emergency contacts.

How does the Panic ResQ Button work? In an emergency, the individual should press and hold the logo on the wearable Panic ResQ Button for 3 seconds to activate it. Once the Panic ResQ Button is activated, any ResQ

Button App device in the vicinity will pick up the signal and forward it to our cloud. From the cloud, we decode the received signal and determine who is the Panic ResQ Button owner/holder, and we notify their pre-configured emergency contacts via automated voice calls, SMS, email and push notifications.

The process of notifying the emergency contacts happens within 5 seconds from the time the button starts broadcasting. Our Panic ResQ Button uses Bluetooth Low Energy, but we do not pair with any device.

Can I use this Panic Button for my hotel employees? Yes. There is more than one way you can use it based on your budget and size of the property.

Limited budget options for smaller properties include issuing a Panic ResQ Button to each employee and asking them to download the ResQ Button App on their phones. When they activate their Panic ResQ Button, all of their emergency contacts are notified with

a physical address of the button holder as indicated by phone.

This option is useful for smaller properties where it is easier to locate the employee in an emergency. We do have some motels using this approach across the country.

If you require room-level accuracy and don’t want to depend on employee smartphones, you can install a ResQ Button Gateway in every room. The Gateways connects to your Hotel WiFi and constantly watches for any Panic ResQ Button signals. When an employee in a room or neighboring room activates the Panic ResQ Button, every Gateway reports the signal to the cloud. From there, all emergency contacts are notified through automated voice calls, SMS, push notification & email.

Parthi Munusamy is the Founder & CEO of Beckon Technologies, Inc, California, USA and Director of ResQButton India Pvt. Ltd. resqbutton.io

SAVE THE DATE AU G U S T 2 5 - 2 6 , 2 0 2 0 TA M PA M A R R I O T T W AT E R S T R E E T

"90% of the 2019 attendees agreed that the Summit met its objectives by bringing top-notch speakers and unparalleled networking opportunities."

I N PA R T N E R S H I P W I T H R E S U LT S T H R U S T R AT E G Y

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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

I N S TA G R A M M A B L E M O M E N T S

TECH

Five Ways To Inspire Instagrammable Moments in Hotels

By TERRY EATON This article originally appeared on LodgingMagazine.com in August 2019.

I

nstagram can be a blessing or a curse for hotel properties. On one hand, the social media platform visually conveys beautiful design features and “wow” moments that engage, inspire and attract guests in a way that would be hard to put into words. On the other hand, the wrong visual or absence of visual marketing altogether can contribute to a lack of interest or excitement.

In fact, some travelers are booking their stays not based on what is convenient or what is in their price range, but instead based on what will look best on their Instagram feed.

Increasingly, hotels have to continue innovating in every space of a property — from guest rooms, to restaurants and lounges, and especially public spaces — to ensure they can secure bookings in the Instagram era. These moments can be achieved through strategically placed elements, especially notable pieces of art, that stand out visually both in person and online. When done right, hospitality spaces can create organic visibility for their brand, positioning themselves online as a trending place to stay in their respective cities — and even go viral.

What does it take to create the ultimate Instagrammable moment in a hotel through art? There’s no one-size-fits-all answer. Instead, here are five factors to take into consideration to bring travelers flocking in to snap a selfie.

PHOTO BY DRAGONIMAGES / ISTOCK / GETTY IMAGES PLUS

1. Infuse local art and culture.

A hotel can act as a window into the culture and history of its destination. By commissioning local artists, the hotel puts itself in a unique position to display standout works that nod to regional influences. Strategically curating these one-of-a-kind details into a commanding visual presence instantly transforms the property into a go-to destination for influencers and other trend-minded individuals in that particular locale. Hotels and local artists can collaborate to create an artistic experience that cannot be found anywhere else in the world and one that has significant meaning and a connection to the area.

FRL A .org

2. Keep the eye guessing with an eclectic mix.

Some of the hospitality spaces that are most successful on Instagram are the ones boasting unexpected elements that keep the eye guessing. What appears at first to be a static mural might actually be an avantgarde multimedia piece, and what seems to be a beautiful but simple art installation might actually be an enjoyable, interactive experience inviting audience engagement.

The kind of word-of-mouth buzz these sorts of experiences create cannot be underestimated, and this is only compounded by the additional excitement generated by a viral post on Instagram. Additionally, hotels should aim to balance striking ‘wow’ moments with smaller, more intimate — but still unexpected — details sprinkled in, automatically giving the space its own cohesive visual identity that the guest knows will stand out on their feed.

3. Provide a different mood for various spaces.

The beauty of a hotel is the myriad of spaces a guest is able to experience under one roof. In the Instagram age, it is imperative for each area in a hotel to have a different visual identity, giving a guest the feel of a cohesive experience that cannot be emulated. A food and beverage space, whether it be a restaurant or cocktail lounge, should provide a completely immersive visual and sensorial experience — one that should be utterly different from what is delivered in the guest rooms and the lobby.

As a guest moves through various spaces, exploring the hotel will become an adventure as opposed to a necessity.

4. Foster experiential moments.

The importance of experiential moments

cannot be overstated. Today’s hotel guest is no longer looking just for a standard hotel stay but for a one-of-a-kind experience. This leads to the so-called “amenities arms race” that so many hospitality brands find themselves engaged in today. Art can be an excellent way to create these experiential moments that cannot be found elsewhere, and that, in turn, can attract guests to a hotel in droves. This can be done through curating elements such as outdoor sculpture or interactive pieces.

5. Draw inspiration from the natural world.

So many properties are installing beautiful visual elements — including light fixtures, furniture and classic artworks — that are inspired by the unique geographical features of their home cities. Whether it’s the rainfall of Seattle or the canyons and mountains of the west, nature endures as a great source of inspiration. Patrons cannot help but pull out their phones and post pictures of these unique features to their feed. Using surroundings to create an inventive moment in a lobby or guest room ensures that it will be unique to the property — people will have to travel there to see it.

Ultimately, thoughtfully curated art can inspire Instagrammable moments. Don’t underestimate the “free marketing” that social media can bring to a property.

As the president and chief curator of Eaton Fine Art (EFA), Terry Eaton has been collaborating on the art programs for international hotel brands for over 27 years, infusing creative soul into guest rooms and public spaces. EFA prides itself on delivering tailored, innovative and bespoke art programs that carry forward each property’s unique narrative.

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JANUARY 22 22 JANUARY

JUNE 8-11 2020

FloridaDay Tourism Lobby Day

Summer Board Summer Board Meeting Meeting

Hyatt Rgency, Orlando

Tallahassee

AUGUST 2525- 26 26 AUGUST Marketing + + Marketing Operations Summit Summit Operations Tampa Marriott Water Street

SAVE THE THE SAVE DATES DATES CORPORATE EVENTS EVENTS CORPORATE

SEPTEMBER 2222SEPTEMBER 23 23 Hospitality Stars Stars of of Hospitality the Industry Industry the Celebration Celebration Hyatt Regency, Oralndo

SEPTEMBER 23 23 SEPTEMBER

SEPTEMBER 24 24 SEPTEMBER

NOVEMBER 2020 2020 NOVEMBER

NRA/ FRLA FRLA Golf NRA/ Reception Reception

NRA/ FRLA FRLA Bob Bob NRA/ Leonard Golf Golf Classic Classic Leonard

Fall Board Board Meeting Meeting Fall

ChampionsGate Golf Club, Orlando

ChampionsGate Golf Club, Orlando

TOP TRENDS SNACKS/SWEETS 1. Thai-rolled ice cream 2. Doughnuts with non-traditional filling (e.g. liqueur, Earl Grey cream)

Wednesday, June 20 12:00 - 2:00 PM

3. Chocolate (responsibly sourced, new flavors) 4. Injera chips 5. Artisan/house-made ice cream

KIDS MEALS*

SAVE THE DATE

1. Global flavors in kids meals DFOX / ISTOCK / GETTY IMAGES PLUS

2. Gourmet items in kids meals 3. Healthful kids meals 4. Whole grain items in kids meals 5. Sliders/mini-burgers in kids meals

January 22, 2020 Tallahassee, Fl.

Source: National Restaurant Association, What’s Hot in 2019 Culinary Forecast FRL A .org

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

Trouble From Day 1 Ensuring Your Employees are Eligible to Work

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ecently, there has been an increased focus on the country’s immigration and naturalization policies. A collateral effect of that focus is a higher level of scrutiny on employees’ eligibility to work, which has come in two forms: (1) more strict adherence to I-9 protocols and, in some states, the requirement to use a web-based system operated by the federal government known as E-Verify, and (2) more frequent ICE raids and worksite audits in industries that have a reputation for hiring ineligible employees. Since our industry falls in that category, employers need to be certain that the managers designated to onboard employees are well versed in employment eligibility processes to avoid potential violations.

Despite the added pressure on eligibility, the Department of Homeland Security still makes it illegal to discriminate in hiring and employment eligibility verification based on citizenship status, immigration status or national origin. Therefore, employers cannot specify which document(s) an employee presents to establish employment authorization — if the document is found in the List of Acceptable Documents, then the employer must accept it. You are, however, under an obligation to review the documents 40 WINTER

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presented and to make a determination that the document reasonably appears to be genuine and to relate to the person presenting it (and that it is not expired). And the document MUST be an original — copies or scanned images are not acceptable and cannot serve as the basis for establishing eligibility.

Once you have made the eligibility determination, your obligation does not end.

The law requires employers to retain I-9s for either three years from the date of hire or one year from the date of termination, whichever is later. You may keep a paper copy or choose to maintain the records electronically, but the records need to be readily available should you end up being audited.

Following the trend of enhanced immigration scrutiny, several states now mandate that employers use the federal E-Verify system. The system requires employers to enter information provided by employees on their I-9 form, which is then compared to records available to the Department of Homeland Security and Social Security Administration. If the employee is deemed authorized, the system generates a verification number that must be recorded on the Form I-9.

Although not currently mandatory in Florida, the question is seemingly more of a

“when” than an “if ” the system will become mandatory. The Trump Administration’s 2019 budget even contained a multimillion-dollar line item devoted to investing in making E-Verify mandatory across the country. The benefit to E-Verify for employers is that if the system authorizes an employee, the employer is insulated from any liability if it turns out the employee is not actually eligible to work. However, the stigma associated with E-Verify can cause some otherwise legal workers to be fearful of being mistakenly classified as ineligible, leading to a decrease in the potential applicant pool.

Restaurant and hospitality employers should be up to date on the procedures involved in eligibility to work processes and begin anticipating the potential impact that a change to mandatory E-Verify would have in Florida.

If you have any questions about the employment eligibility process the attorneys at Johnson Jackson PLLC are prepared to work through any compliance or employeeretention issues that you might be facing.

Chistopher C. Johnson is a Senior Associate with JohnsonJackson, PLLC. FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

PHOTO BY JACOBLUND / ISTOCK / GETTY IMAGES PLUS

By CHRISTOPHER C. JOHNSON

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

Give Thanks

By ROB GRADY

PHOTO BY MONKEYBUSINESSIMAGES / ISTOCK / GETTY IMAGES PLUS

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ate fall is traditionally the time of the year that Americans give thanks for the bounties of the season and express their gratitude for family and friends.

Those in the seasonal hospitality industry, however, not only give thanks but also take a deep breath and prepare for the annual arrival of northern friends.

With this annual migration of tourists and semiannual residents, the industry goes into game time mode, ensuring it is fully staffed, well-trained and ready to handle an influx of business that may financially make or break them in the next four or five months.

At this hectic time in the calendar year, it also makes sense to ensure you’ve incorporated effective loss control and risk management

practices/safety training into your operating processes and procedures. Having strict, inwriting, closely followed company policies and procedures that address both guest and employee incident/accidents helps protect the profits you make, rather than paying them out to lawyers or doctors on false claims.

Before it is too late, take some time to make these preparations and get ready to rock!

Robert “Rob” Grady is a 30-year veteran in the hospitality risk management field helping mid- to large-scale brands manage risk, whether it is by insurance or by other risk financing options such as captives and self-insured options.

Rob is a current board member and sits on the Insurance Council of the FRLA. Rob can be reached at rgrady@risk-strategies.com.

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

Protect your license with alcohol compliance training!

IMPORTANT! If you serve a minor, you can go to jail for up to 60 days and be fined $500!

Remember your training! To protect your liquor license, and be in compliance with the Florida Responsible Vendor Act, make sure your staff: 1. Checks the ID of anyone who looks younger than 30 2. Ensures the birthday on the ID is on or before today’s date 1996 3. Asks a manager if they have any questions or concerns about an ID’s validity 4. Does not serve an empty seat or multiple drinks to one person 5. Understands they have the right to refuse service if they are not certain the person is at least 21

CONTACT FRLA’S RCS TRAINING TODAY FOR A FREE TRAINING CONSULTATION

rcstraining.com • 800-537-9863 • facebook.com/FRLARCSTraining

FRL A .org

Custom Risk Management for Hotels and Restaurants Risk Strategies is the country’s leading specialty real estate insurance brokerage and risk management advisor.

Robert Grady | Vice President 239-405-6802 | rgrady@risk-strategies.com

www.Risk-Strategies.com

Part of Insurance Council for the FRLA

FLORIDA RESTAUR ANT & LOD GING

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

AHLA & The Hotel Industry’s Commitment to Enhancing Employee Safety

B

uilding on the hotel industry’s commitment to safety and security, the American Hotel & Lodging Association (AHLA) is marking the one-year anniversary of the 5-Star Promise.

The 5-Star Promise is a pledge to provide hotel employees across the U.S. with employee safety devices (ESDs) and commit to enhanced policies, trainings and resources that together are aimed at enhancing hotel safety, including preventing and responding to sexual harassment and assault. Last year, the pledge was announced with major hotel brands in membership, and that pledge has since grown to represent every segment of our dynamic and diverse industry.

At its core, the hotel industry is about people — more than 8 million strong — who proudly work and support the industry and the guests that we serve. We are in the people business, and taking care of our own employees is paramount, especially when it comes to their safety and security.

The hotel and lodging industry has a long-standing commitment to employee and 42 WINTER

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guest safety, and for decades has invested in safety and security and in coordination with security experts to provide hotel operators with new trainings and resources to educate employees on identifying and reporting sexual harassment and assault.

AHLA is proud to expand the 5-Star Promise from nearly 20 major brands to 51 member companies. This comprehensive and unprecedented commitment includes these five important components: Our People Culture: Foster a culture of

safety among all employees, and ensure a safe working environment for all employees and guests.

Mandatory Anti-Sexual Harassment Policies: Ensure mandatory anti-sexual

harassment policies are in place in multiple languages.

Ongoing Anti-Sexual Harassment Trainings: Provide ongoing training and

education for employees on identifying and reporting sexual harassment.

across the U.S. with ESDs by 2020.

Deployment of ESDs is already underway in many markets, including New York City, Washington, D.C., Chicago, Seattle and Miami Beach, and they are being piloted in many additional markets.

Participating brands or properties are determining the best security devices based on the property’s layout and features, with a range of options including devices with loud noise-emitting features or emergency global positioning system (GPS) tracking at the push of a handheld button. AHLA has also developed a Device Buyer’s Guide created in partnership with Hospitality Technology Next Generation (HTNG) to help connect hospitality companies with ESD providers and facilitate the adoption process.

Expert Guidance & Vital Partnerships:

Broaden vital partnerships with wideranging national organizations that target sexual violence, assault and human trafficking, and promote workplace safety in conjunction with the National Alliance to End Sexual Violence (NAESV), End Child Prostitution and Trafficking (ECPAT-USA), and Polaris.

Safety is a never-ending challenge, and the hotel and lodging industry is committed to working with safety experts to continuously update protocols and procedures to better address the needs of employees, workers and guests.

FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

PHOTO BY MARCHMEENA29 / ISTOCK / GETTY IMAGES PLUS

The 5-Star Promise

Employee Safety Devices Nationwide: Provide hotel employees

REGIONAL DIRECTOR & CHAPTER MAP

GULF ISLAND COAST LEE COLLIER

ROZETA MAHBOUBI

954.270.5814 | rmahboubi@frla.org

FLORIDA INNS Statewide Chapter

KERI BURNS

407.256.7660 | kburns@frla.org

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FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

GIVING BACK

Support N

iki and Josh were already the proud parents of three children while expecting their littlest girl, Harper. Josh is a fireman, and at the time, Niki worked at a casual dining restaurant as a server in Bradenton. The family was anxiously awaiting Harper’s arrival, but that joy changed to fear as they learned that their baby would face some certain medical obstacles as well as the possible diagnosis of Down syndrome.

Niki went into labor at just 30 weeks. Her doctors were able to successfully stop her preterm labor, but that meant she would spend the following two months on bed rest, unable to work in the restaurant and provide for her growing family.

Niki’s difficult pregnancy was not the last of the family’s troubles. Only three days after birth, Harper was officially diagnosed with Down syndrome and also underwent surgery at just over 5 pounds to repair a serious defect known as duodenal atresia that affects the upper portion of the small intestine. The surgery was successful, but she needed some extra care, so the family spent a full month in the NICU with Baby Harper prior to bringing her home.

Niki and her husband were both hard working individuals. Facing these overwhelming medical hardships presented the family with major financial hurdles to overcome. Shortly after Harper went home with her family, Niki reached out to CORE for assistance after learning about the program from another past recipient. CORE supported the family by paying for rent, utilities, transportation costs and groceries. This assistance allowed the family to focus on caring for their precious newborn with extra needs while keeping the family’s needs met.

Niki recently told CORE, “I can honestly tell you, I don’t know where we would be without CORE.” We are happy to report that little Harper is doing great! She is healthy, happy and keeping her parents on their toes.

FRL A .org

“I can honestly tell you, I don’t know where we would be without CORE.” — Niki, Harper’s mother

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

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

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1. The Pinellas ROSE Awards were a hit! 2. More than 300 people attended the Northwest Florida Marketing and Operations Summit.

3. Richard Turner visited the Gulf Island Coast Chapter and discussed minimum wage. (L to R) Lois Croft, Kell Livingston, RCS, Laurie Farlow, Farlow’s On the Water, Richard Turner, Robin Madden, Islander Properties, David Haynes, Tarpon Real Estate. 4. The September Luncheon of the Lee Chapter hosted speaker Bruce Craul. 5. The Board of the Gulf Island Coast enjoying the Chapter’s Sunset Wine Cruise. 6. It was a great day for the 44 graduating students from FIU, FSU, Johnson & Wales, HHC, St. Petersburg College, St. Leo College and Bethune-Cookman when they attended the 12th Student Educational Experience FAM. 7. American Hotel and Lodging Legislative Summit in Washington D.C. (L to R) David Steffan, Brian Quinn, FRLA Regional Director Dannette Lynch, Scott Overton, Jordan Beckner and Barry Bloom. 8. Caitie Mook co-presented at a CHART pre-conference workshop on restaurant operational knowledge in Nashville. 9. Richard Turner recently was a guest speaker at a Collier Chapter event (L to R) Turner, Lois Croft and Chapter President Tom White, Managing Partner of Hawthorn Suites Naples.

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FLORIDA RESTAUR ANT & LOD GING A S SO CIATION

DINING ALLIANCE

Dining Alliance — Purchase With Power Find Out How to Earn Rebates on the Products You are Already Using

PHOTO BY DAN RENTEA / ISTOCK / GETTY IMAGES PLUS

F

RLA has partnered with Dining Alliance to offer Florida’s restaurants, bars and country clubs an option to earn rebates on the products that you are already using in your operation.

Dining Alliance makes it simple to collect cash back rebates on items you buy every day. Dining Alliance rebates to operators cash back on 165,000 items from over 350 manufacturers including big suppliers like Tyson, Smithfield, Dr. Pepper and Conagra. This FRLA-endorsed program is easy to join and literally costs nothing. Dining Alliance pays you for being a member, and they never charge any dues or fees. As a Dining Alliance member, you have access to $9.5 billion in purchasing power that would not otherwise be available — saving you money.

Membership perks include: • Quarterly cash back checks for food and disposables.

• Member discounts on non-food costs, like credit card processing, DirecTV and Chef Works.

• Access to myDining Alliance member portal with purchasing insights and special offers.

We want to help you save money! For information about the FRLA/Dining Alliance partnership, please visit our portal, https://portal.buyersedgeplatform.com/#/ lop/partners/frla, or email diningalliance@ frla.org.

Eat. Drink. Give.

Interested in advertising in Florida Restaurant & Lodging Magazine?

COOL

Serving those who serve you since 2004.

Help us make a difference in the industry.

Learn more at COREgives.org

FRL A .org

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

FLORIDA RESTAUR ANT & LOD GING

47

A LA CARTE

Tijuana Flats Partners with RIP Medical Debt to Eliminate $1 Million of Medical Debt for Florida Families Donation from Tex-Mex Brand Provides Need-Based Debt Relief for Over 1,000 Floridians

24 North Hotel, Key West

Tijuana Flats is clearing more than $1 million in medical debt for more than 1,000 individuals and families in the greater Orlando area.

Tijuana Flats, backed by AUA Private Equity, worked with RIP Medical Debt, a national debt-buying nonprofit organization to make a significant donation to eliminate medical debt for individuals and families living in poverty or facing financial hardship.

Tijuana Flats is directly responsible for forgiving $1,764,146.60 of face-value medical debt for 1,196 individuals and families in Central Florida.

RIP Medical Debt will utilize the donation to buy and forgive medical debt for individuals and families meeting certain qualifications.

Peter Kacheris Retiring The Gates, Key West

Conde Nast Traveler Readers’ Choice Awards 2019 Thirteen of the top 15 Conde Nast Traveler Readers’ Choice Awards for Florida hotels are FRLA member properties! In addition, The Four Seasons Hotel at the Surf Club was named as the fifth Best Hotel in the World, and The Pearl was named as the 37th Best Hotel in the World. We are proud of our members that were recognized by Conde Nast. Several other properties were mentioned as well. Congratulations! #1: Four Seasons Hotel at the Surf Club, Surfside #2: The Pearl, Rosemary Beach #3: The Brazilian Court, Palm Beach #4: The Epicurean Hotel, Tampa #5: The Alfond Inn, Winter Park #7: The Chesterfield, Palm Beach #8: The Perry Hotel, Key West #10: The Gates, Key West #11: 24 North Hotel, Key West #12: Edgewater Beach Hotel, Naples #13: W Fort Lauderdale #14: Ritz Carlton, Fort Lauderdale #15: Postcard Inn on the Beach, St. Pete Beach 48

W I N T ER 2019

Peter Kacheris, Managing Director for Waldorf-Astoria Orlando and the Hilton Orlando Bonnet Creek, is retiring after more than 40 years in the industry.

Prior to his tenure at WaldorfAstoria, he worked with Marriott Hotels and Resorts and Starwood Hotels. In 2006, he was tapped as Hotel Manager for the Orlando World Center Marriott in Orlando and soon thereafter named General Manager of the JW Marriott Grande Lakes hotel complex comprising a 1,000-room JW Marriott hotel and a 582-room Ritz Carlton, one of the first luxury hotels in the Orlando market. Also in 2006, he joined Starwood Hotels as Complex General Manager of the 2,265-room Walt Disney World® Swan and Dolphin Resort.

And, in 2008, he joined Hilton Hotels as Managing Director of Waldorf Astoria Orlando & Hilton Orlando Bonnet Creek.

More recently, Kacheris has been responsible for daily operations of the 498-room Waldorf Astoria Orlando (the first new-build Waldorf Astoria outside of New York City) and the 1,001-room Hilton Orlando Bonnet Creek. He’s also responsible for the awardwinning Waldorf Astoria Golf Club, the Waldorf Astoria Spa and more than a dozen dining and lounge experiences, including the acclaimed Bull & Bear® restaurant.

In a 2017 interview with FR&L Editor Susie McKinley, he noted “The single greatest factor in the success of my career are the incredible people I have surrounded myself with. I have been very fortunate to work with high performing individuals at all levels — superiors, peers and support teams.”

Congratulations and enjoy your retirement, Peter!

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

RCS 35TH ANNIVERSARY

RCS Training Celebrated 35 Years!

T

he RCS Team celebrated their 35th year in business earlier this fall in Cocoa Beach at Coconuts on the Beach. The “Cheer to 35 Years” of protecting alcoholic beverage licensees was a celebration for both the RCS Team and clients.

Five RCS clients were honored as qualifying as Florida Responsible Vendors for 28-plus years: • Coconuts on the Beach, Cocoa Beach, 35 years • Cordova Lanes Bowling Center, Pensacola, 29 years • Gator Beverage, Gainesville, 29 years • Hightide Seafood Restaurant & Oyster Bar, Fort Walton Beach, 28 years • Banana Boat, Boynton Beach, 28 years Photos by Joelle Pittman, RCS Regional Manager

THANK YOU TO OUR FALL BOARD MEETING SPONSORS!

FRL A .org

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

49

MOVERS AND SHAKERS

Florida Trend ’s Florida 500 This listing features 500 influential executives in industries across the state. FRLA is proud to have several members named to this high-profile group. Congrats to all!

Sherri Banyas FRLA Membership Team Member Sherri Banyas received the Team Player Award from keynote speaker Don Yeager at the Northwest Florida Marketing and Operations Summit.

Carol Dover, FRLA Don Fox, Firehouse of America Jim Allen, Hard Rock International Blake Casper, Caspers Co.

Luebkemann Named to Council of Food Protection Role

Allison Casper Adams, Caspers Co. Maryann Ferenc, Mise En Place Hospitality Group Richard Gonzmart, Columbia Restaurant Group

Geoff Luebkemann, Senior Vice President of Education and Training, has been selected to serve as a member of Council II– Administration, Education and Certification at the 2020 Biennial Meeting of the Conference for Food Protection. Thank you for representing Florida’s interests at the CFP, Geoff!

Kim Lopdrup, Red Lobster Gene Lee, Darden Restaurants George Kalogridis, Walt Disney World Randy Hassen, McKibbon Hospitality Paul Leone, Breakers Palm Beach Liz Smith, Bloomin’ Brands Steven Sawitz, Joe’s Stone Crab Daniel Schwartz, Restaurant Brands International Gene Prescott, Seaway Hotels/ Biltmore

RCS Training Team at the CHART Conference Members of the RCS Training team attended the Council of Hotel and Restaurant Trainers’ national conference in Nashville. The conference is designed to hone training skills, teach best training practices and help attendees connect with training peers from across the country. While there, Christy Crump, Rose Curcio and John Shermetaro earned the distinguished American Hotel & Lodging Association’s Certified Hospitality Trainer designation. Congrats!

50 W I N T ER

2019

Congratulations

James Petrakis, Ravenous Pig, Cask & Larder

FRLA General Counsel, Samantha Padgett was married to Warren Husband recently in Tallahassee. Congratulations and best wishes!

Julie Petrakis, Ravenous Pig, Cask & Larder

Gray Promoted to CPFM Coordinator

Tom Williams, Universal Parks & Resorts

Michelle Gray has recently been promoted to CFPM Coordinator for the Education and Training Department. Michelle enters this position after nearly two years of strong service on the E&T phone team. Prior to her arrival at FRLA, she came up through the ranks of the Marriott and Wyndham brands. Michelle also holds a Bachelor of Science in Health Administration.

Michael Walsh, Ocean Properties

Mary Rogers, Fontainebleau Miami Beach

Dana Young, VISIT FLORIDA Harris Rosen, Rosen Hotels & Resorts Tim Gannon, PDQ Franchisee, Bolay Emeril Lagasse, Emeril’s Restaurants Bob Basham, MVP Holdings/PDQ and Glory Days Grill

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

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

ProStart Update Whole Foods Market Supporting Florida ProStart Florida ProStart raised $138,781.94 earlier this fall in partnership with Whole Foods Market Florida stores. As part of the grocer’s quarterly Community Giving Day, 5% of the day’s net sales were donated to Florida ProStart to better serve high school students in the vicinity of Whole Foods Market stores statewide by furthering their education and training in the foodservice industry.

“This donation from Whole Foods Markets will have a tremendous impact on Florida ProStart students as it will allow us to offer more scholarships in the Sunshine State,” said Laura Rumer, Director of the Florida Restaurant & Lodging Association Educational Foundation (FRLAEF). “Florida ProStart is in 238 schools around the state, helping high school students get a solid start in an incredible industry filled with opportunity for advancement. We look forward to finding more ways to partner with Whole Foods Markets as we continue to promote hospitality education in Florida.”

Whole Foods Markets hosts several Community Giving Days per year, offering customers the opportunity to make a difference through their regular grocery shopping. Florida ProStart was chosen as the third quarter nonprofit in August of this year, and 29 Whole Foods Market stores around Florida participated in the event. Money raised through the October Community Giving Day will be used to bolster ProStart scholarships.

UNIVERSAL SPONSOR

FRL A .org

The EF Purchases Much Needed Equipment for the Classroom The FRLA Educational Foundation (FRLAEF) once again awarded over $80,000 in mini grants to Florida’s ProStart and HTMP programs! The mini grant program began in 2000 due to the needs of the ProStart programs which were created to prepare students for careers in the foodservice industry but didn’t have the industry equipment students should be familiar with.

Over the years the items awarded have ranged from ice machine and three compartment sinks to panini grills and induction ranges along with everything in between. While the instructors have changed over the years and new schools have been added, the need is still great. As anyone that works in the industry knows, the equipment does not last forever and that is only compounded when used daily by high school students. The FRLAEF is proud to be able to help supply the programs with the essential items needed to train high school students for careers in the foodservice and lodging industry.

ProStart Kitchen Makeover Last school year, the EF awarded $50,000 to JP Taravella High School in Broward County.

The school was able to replace their unworking

electrical equipment with brand new gas equipment. Check out the after pictures!

This school year, the EF awarded another $50,000 to Coral Shores High School in Monroe County. Stay tuned for pictures of their kitchen remodel!

ProStart Regional Workshops Over 500 ProStart students participated in at least one of eight ProStart Regional Workshops!

ProStart Regional Workshops provide the opportunity for students to work with postsecondary instructors while allowing the chef instructors to enhance the students’ knowledge in the foodservice industry. Keiser University hosted ProStart Regional Workshops at their Tallahassee, Melbourne and Sarasota campuses.

Johnson & Wales University (JWU) also hosted three ProStart Regional Workshops with one taking place on their campus and the other two taking place at Eastside High School (Gainesville) and Northeast High School (St. Pete). UCF’s Rosen School of Hospitality participated for the first time this year by hosting two ProStart Regional Workshops on their Orlando campus.

Thank you to all of the post-secondary schools that worked hard to increase our student’s knowledge in the foodservice industry!

GLOBAL SPONSORS

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

51

FRLA New Members • 10K Alley • 1835 Porch Bar • 1Raw Yoga • 2-Lips Floral Design LLC • 3 Pillar Solutions • 44 Spanish Street Inn • 4th Street Fillin Station • 520 On The Water Event Center • A Clore Interiors • A Perfect Floor LLC • A&B Lobster House & Alonzo's Oyster Bar • A-1 Gator • AAA School of Dental Assisting • Aaron Pest Control • ABT3 S.A. DE C.V. • ABT3 S.A. DE C.V. • ABT3 S.A. DE C.V. • AC Hotel Tampa Airport • Ackuritlabs Inc • Acorn Internet Services • AdventHealth • AffordableONE Insurance • AFLAC - David Peraza • Agustin Inn • Air Unlimited Charter Services • Alibi Beach Lounge & Grill • All In One Media & Printing • All Pro Restaurant Coaches • All Souls Catholic Church • Altitude Trampoline Park • American Cancer Society, Inc. • American Leak Detection Inc • Anderson & Associates PA • Andre's Belgian Waffles • Anglais Consulting Inc • Antiques & Dustibles • Apeiro Mediterranean Kitchen & Bar • Applebee's - 147 • Applied Innovations • Applied Innovations • Ario • Armchem International • Ashwood Consultants • Association of Independent Hospitality Professionals (AIHP)

52

W I N T ER 2019

• Atlas Event Rental Co • Axel Beach Miami • Azteca Mexican Grille • Bahama Breeze • Bakan • BB King's Blues Club Orlando • Beach Front Parking • Beachside Resort • Beachside Resort Pensacola Beach • Beacon College • Bed & Breakfast Consultant Service • BELFOR Property Restoration • BELFOR Property Restoration • BELFOR Property Restoration • BELFOR Property Restoration • BELFOR Property Restoration • BELFOR Property Restoration • Belleview Inn • Berkshire Amenities • Best Western Oceanfront • Best Western Orlando Sanford International Airport • Bikini Beach Resort • Birch & Vine • Blown Away • Blue Highway A Pizzeria • Blue Macaw Island Eats & Bar • BMS Cat • Bobby Rubino's A Place for Ribs • Boca Terry • Bolay Gainesville • Bolay Jupiter • Bolay Lake Nona • Bolay South Boca • Bolay Winter Park • Bombay Darbar Fort Lauderdale • Booking.com • Brass Ring Pub • Brass Ring Pub • Breeze South • Brevard Indian River Lagoon Coalition • Brevard Nature Alliance • Bricks & Barley Pizza • Briny Irish Pub • Budget Inn of Sanford • Burdines Waterfront • Busy Bean Coffee Inc • Butters Construction & Development • C Level Bar and Grill

• Cafe Central • Caler Donten Levine Cohen Porter & Veil PA • Camelot • Campbell Soup Company • Candy & Cones • Cantina Catrina • CareerSource Central Florida • Carpe Diem Market • Casper Service Company • Celestia's Coastal Cuisine • Centennial House • Charlotte Technical College • Chaz 51 Bistro • Cheeca Lodge Resort • Chef IP LLC • Chianti's Pizza & Pasta • Chick-fil-A Sanford • Choice Hotels • Clark Food Service Equipment • Clearent Intelligent Processing • Clearent Intelligent Processing • Clermont Brewing Company • Click To Healthcare LLC • Clinical Wellness Network • Club Continental Suites • CoAdvantage • Coconut Falls Tiki Bar & Grill • College Hunks Hauling Junk & Moving • Comfort Inn & Suites • Comphy • Conch Collection • Cool-Binz LLC • Copperfish Kitchen • Counterpoint • Courtyard Fort Lauderdale Cruise Port • Courtyard Ft Lauderdale / Coral Springs • Crown Castle Fiber • CTX Fitness Orlando • Cucina Palm Beach • Culver's of Middleburg • Culver's of Pensacola • Daddy O'Brien's • Daniels + Roberts • Daniels + Roberts • Datum Technologies

• Davie-Cooper City Chamber of Commerce • Debary Golf And Country Club • Demont Insurance Agency • Demont Insurance Agency • Destin Chamber of Commerce • Deviant Wolfe Brewing • Dewey Destin's Harborside Restaurant • Dewey Destin's Navarre • Dewey Destin's Seafood & Restaurant • DH Companies • DigiPro Media • Dining Alliance • Dining Alliance • Dirty Dick's Crabhouse • Domaine Souviou Wine Bar Boutique • Domino's • Downtown West Palm Beach Hospitality Association • DPS • Driftwood • DRV Institute of Management • Dubliner Irish Pub • Eagles Nest Cafe • Echeverria Design Group Inc • Ecolab Inc • Ecolab Inc • Ecolab Inc • EDLEN Electrical Exhibition Services • Eliza Ann's Coastal Kitchen • Ellen's Wine Room • Englewood Chamber of Commerce • Enterprise Holdings • Enzas Italian Restaurant • Epperson Lagoon • ERC Part Inc • ESS - Employment Screening Services • Evie's Golf Center • EVO Italian • Exceed Technology Group • Farnsworth House Bed & Breakfast • FastSigns West Orlando • Fernandina Beach Main Street • Firehouse Subs

• First Call Recruiters • Fitzgeralds Irish Tavern • Florida Destinations • Florida Hospitality Properties LLC • Florida Salt Scrubs • Florida Strawberry Growers Association • Florie's • Food Shack • Four Points By Sheraton Punta Gorda Harborside • Fox Rothschild LLP • FP Property Restoration • Frescos Waterfront Bistro • Freshpoint Central Florida Inc • FRLA • FRLA • Garden Grille & Bar • Gatorz Pub & Grill • Gatsby's Joint • GetUpside • Gift Certificates and More • Go Tuk'n Inc • Goodwill Industries Of Central Florida, Inc. • Goombays • Grandview Bed & Breakfast • Grape & Grain Exchange • Greater Fort Walton Beach Chamber • Greater Sanford Regional Chamber of Commerce • GreenLinks Golf Villa At Lely Resort • Groovy Goat • Group Management Services • Growth Marketing Firm • Gulf Coast Merchant Services • Gulf Mechanical Contractors LLC • Gulfcoast Inn • H & J Hospitality • Haber Law • Hall Arbery Gilligan Roberts & Shanlever LLP • Hampton by Hilton Bonita Springs • Hampton Inn • Hampton Inn & Suites Lake Mary • Hampton Inn Jax South • Hampton Inn Pensacola Beach

• Hang Five Beach Bar & Grill • Hangar 38 • Harvest Time International • Havana Springs Resort • Hawthorn Suites by Wyndham Panama City Beach • HD Supply • HD Supply • HD Supply • HDG Hotels • Health Insurance Linked LLC • Henry's Depot • Hensel Phelps • Herbie Wiles Insurance • Heritage Harbour Golf Club • Higgins House Bed & Breakfast • Hilton Garden Inn • Hilton Garden Inn Jacksonville JTB Deerwood Park • Hilton Naples • Hire Police • Holiday Inn Express • Holiday Inn Express Naples South • Holiday Inn Resort Fort Walton Beach • Holiday Inn Resort Pensacola Beach • Home2 Suites by Hilton Orlando Airport • Honey • Hope Works • Hoptix720 LLC • Hospitality Resources & Design Inc • Hotel Indigo • Howley's Restaurant • Hoyt House • HRS Jacksonville Inc • Hullabaloo • Hyatt Place Lake Mary • Hyatt Place Pensacola Airport • Hyr Inc • Icon Eatery & Bar At Legacy Hotel • Iconic Attractions Group • Igourmet.com • IHOP Sanford • IHOP Tampa • IHOP Port Charlotte • IHOP Plant City • IHOP Tallahassee • IHOP Ocala • IHOP Starke • IHOP Kingsland

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

Jan. 1–Sept. 1, 2019 • IHOP The Villages • IHOP Naples • IHOP Trinity • IHOP Boca Raton • IHOP Delray Beach • IHOP Orlando • IHOP Clearwater • IHOP Boynton Beach • IHOP Hialeah • IHOP Miami • IHOP Bradenton • IHOP Eustis • IHOP Daytona Beach • IHOP Fort Lauderdale • IHOP Hollywood • IHOP Pinellas Park • IHOP Thomasville • IHOP Panama City Beach • IHOP Davenport • IHOP Riverview • IHOP Pace • Independent Captive Associates • Inn At Pelican Bay • InsideOut Solutions • Insurance Office of America • Island Fish Company • Island Oasis • J Rock Pizzeria • Jack Dusty • Jazzy's Restaurant & Lounge • Jim L Ridenour LLC • JJ Chagos • Josco Bar & Oven • JW Marriott Marco Island • Kahala Brands • Kapow Noodle Bar • Kapow WPB • Kassatex Inc • Katya Vineyards • Kemper Solutions • Kent's Special Events • Kenwood Inn • Kingfish Grill • Kip Hunter Marketing • Kirby's Sports Grille • Krab Daddy's • Krysty's Cones • La Ola Surfside • Lago Mar Country Club • Landert Bread • Landform of Central Florida Inc • Lani Kai Island Resort • Le Bistro • Leftovers Cafe • LemonShark Poke • Libby's Cafe & Bar • Liberty Lanes

FRL A .org

• Lil Nancy's BBQ • Lion Services Inc • Lion Services Inc • Little Greek Altamonte Springs • Little Greek Apollo Beach • Little Greek Celebration • Little Greek Champions Gate • Little Greek Lakeland • Little Greek Lakewood Ranch • Little Greek Lee Vista • Little Greek Riverview • Little Greek The Loop • Little Greek Windermere • Little Greek Winter Garden • Little Moir's • LMR Public Adjusters • Lodgeport Inc • Lodging Realty Services • Longevity BioImaging • Longhorn Steakhouse of Sanford • Lost Weekend • Lost Weekend • LouRonzo's Italian Fusion • Lucky Goat Coffee Company • M & T Bank • Maia • Maison Belle Claire • Makoto's Steak & Seafood • Marcum LLP • Margarita Beach Club • Massey Services Inc • Meals on Wheels, Etc. • Menufy • Metro Diner • Metro Diner • Metro Diner • Metro Diner • Metro Diner • Metro Diner • Metro Diner Ortega • Metro Diner Southside • Miss Vicki's on the River • Moffa Sutton & Donnini • Monkitail • Morgan James Connect • Mr Green's Produce • Mr. Z's • Mugshots Grill & Beer • Naples Princess • Naples Transportation & Tours

• New Port Richey Main Street Inc • Nokku • NSI Insurance • Oak & Stone St Petersburg • Oasis Outsourcing • Oldsmar Flea Market • Olympic Heights High School • One Parking • Optisure Risk Partners • Orlando Marriott Lake Mary • Our House A Family Restaurant • Our Humble Abode Inc • Pabian Law LLC • Pace Branding & Marketing • Palate Coffee Brewery • Paradise Bar & Grill • Paradise Coast Convention & Visitor Bureau • Paramount Food & Beverage Importers • Park Place Inn & Creations Catering • Park Shore Resort • Parking Management Services • Parsley Baldwin Realty • Patio Grill • Paychex Inc • Paychex Inc • PayKoncept Merchant Solutions • People Helping People in Hernando County Inc • Perrine Enterprises • Place in the Sun • Plant Miami • Playa • Playa Largo Resort & Spa • Polar Controller Inc • PPK • Prakas & Company • Prakas & Company • Premier Elevator • Pro-Air Mechanical • Professional Association of Innkeepers International • Promotions Guy LLC • Q4Launch • R House Wynwood • Raffurty's Bar & Grill • RAM Striping • Ramada Naples Hotel • Red Star Legacy • Renaissance Boca Raton

• Renaissance Fort Lauderdale Plantation • Reservation Nexus • Residence Inn Clearwater Beach • Residence Inn Naples • Respectable Street • Reynolds Painting Group FL • Richard's Place • River City Catering • Rosen Millennium Technology Group • Salt Life Food Shack • Salty Oyster Bar • Salty Sue's Restaurant • Sam Snead's Oak Grill & Tavern • Sammy Joe's Pizzeria Cafe • Sanford Brewing Co • Savannah Court Assisted Living Residence • Savour • School for the Service Arts • Sea Hawk Systems • Seagrove Village Market Cafe • SelectSpace Partitions • ServiceMaster Restoration by the Specialists • Servpro of North Palm Beach County • Servpro of North Palm Beach County • Shula's Steakhouse • Sonny's BBQ • Soutec US LLC • Soutec US LLC • Southernmost Point Guest House • Southwest Florida Business Today • Spectrum Enterprise • Spinout Guest Laundries • SpotOn • SpringHill Suites Clearwater Beach • Spurrier's • Square Grouper Islamorada • St Johns Rivership Company • St Pete Beach Suites • St Vincent De Paul Regional Seminary • Staybridge Suites Naples-Marco Island • Steel Tie Spirits Co • Sterling Hospitality • Stevie Tomato's Sports Page • Stevie Tomato's Sports Page Cape Coral

• Stevie Tomato's Sports Page Fort Myers • Subculture Coffee • Subculture Coffee • Subculture Coffee • Surf and Sand Hotel • Surfing Deer • Sutter Roofing • Sutter Roofing • Sweet Little Pigs Creamery • Swirls N Curls Ice Cream • Tacos & Tequila Cantina • Talquin Environmental Services • Terralina Crafted Italian • Terry Francis & Associates • Tesoro • Texas Roadhouse • The Addison on Amelia • The Alfond Inn At Rollins • The Barn • The Ben, An Autograph Collection Hotel • The Brandit Agency • The Brandit Agency • The Breezeway • The Club of Treasure Island • The Collector Luxury Inn & Gardens • The Colonial Room • The Corner Cafe Michael's Gourmet To-Go • The Craft Beer Fort Walton Beach • The Deck At Island Gardens • The District • The Downtown Grill • The Fathers Table • The Food Lady • The Gates Miami Beach • The Great Outdoors Community Services Association • The Heights • The Inquisitor Wine • The Lewis Bear Company • The MaxxCard • The Old Jailhouse • The Palm Beach Post • The Players Club and Spa • The Ritz-Carlton Coconut Grove • The Tire Choice

• The Tropics Boat Tours LLC • The Village Brewhouse • The Westin Lake Mary • The Wharf • The Whiskey • The Wine Room Kitchen & Bar • The Wine Room on Park Ave • ThinkReservations • Tiki - Dockside • Tom Weiskotten Credit Card Processing • TooJay's Naples • Town Hall • Townies Pizzeria • Treasure Bay Resort & Marina • Tryp by Wyndham • Turkish Towel Company • UCF Rosen College of Hospitality Management • Unify Employee • Valley Smoke Restaurant • Village Bread Cafe • Vintage Distributors LLC • Virtual Enterprises International • Visani Restaurant & Comedy Theater • Voltaire • Walt Disney World Resort • Walton Area Chamber of Commerce • Waste Management Inc of Florida • Wayne Automatic Fire Sprinklers Inc • We Sell Restaurants • Webber's Hot Dogs • West Palm Brewery & Wine Vault • Wharf Casual Seafood • While You Were Out • Windemere Inn By The Sea • Winstar Payments • Woody's Surfside Bar And Grille • Woody's Waterside • Yardhouse • Yum Distribution LLC • Zaxby's • Zips' Pizzeria Trattoria • Zoes Kitchen Destin • Zoes Kitchen Tallahassee

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

53

CITY

Dec

Jan

Mar

Apr

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

LOCATION

ALTAMONTE SPRINGS

11

14

11

10

Hampton Inn

BOCA RATON

12

16

20

19

Hilton Garden Inn

DAYTONA BEACH

9

8

5

11

The Shores Resort & Spa

FORT LAUDERDALE

4

15

12

11

Hyatt Place

FORT MYERS

5

14

6

5

Hilton Garden Inn

FORT PIERCE

3

16

13

12

UF Research & Education Center

FORT WALTON

3

7

4

10

Wyndham Garden

GAINESVILLE

5

23

20

19

Best Western Gateway Grand

ISLAMORADA

-

-

-

-

Islander Resort

JACKSONVILLE

12

6

7

2

Lexington Jacksonville Riverwalk

JACKSONVILLE BEACH

17

24

27

27

Four Points by Sheraton

KEY WEST

-

-

-

-

DoubleTree Grand Key Resort

KISSIMMEE

-

7

4

4

Holiday Inn

LAKELAND

16

13

10

16

Courtyard by Marriott

MELBOURNE

3

7

4

3

Holiday Inn Hotel & Conference Center

MIAMI

19

23

20

24

Homewood Suites by Hilton Miami

MIAMI SPANISH

10

9

4

5

Homewood Suites by Hilton Miami

NAPLES

12

23

20

19

DoubleTree Suites

OCALA

17

9

6

5

Homewood Suites Ocala Heathbrooke

ORLANDO

3

7

4

10

Embassy Suites

ORLANDO - FRLA SHOW

-

-

-

-

PANAMA CITY

18

23

27

26

Gulf Coast State College

PENSACOLA

17

21

18

24

Hampton Inn Pensacola Airport

PENSACOLA

-

-

-

-

Hilton Garden Inn Pensacola Airport

PORT RICHEY

3

13

4

9

Homewood Suites

SARASOTA

4

8

6

4

EVEN Hotel

ST AUGUSTINE

4

15

12

11

Holiday Inn Express & Suites

ST PETERSBURG

5

14

3

10

Holiday Inn Express

TALLAHASSEE

5

16

20

19

Lively Technical Center

TAMPA

2

13

10

9

Holiday Inn Tampa Westshore

VENICE

-

-

-

-

Hotel Venezia

WEST PALM BEACH

9

13

10

9

Holiday Inn West Palm Beach Airport

* Dates are tentative

54 W I N T ER

2019

Orange Country Convention Center

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

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

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

Get ServSafe® Results Immediately ServSafe® offers eCertificates!

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

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

Find out more: ServSafe.com.

safestaff.org 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

SMALL BUSINESS

REFRESH YOUR SMALL BUSINESS All the business essentials.

All at a deep discount.

FRLA Members save extra.

Shop now at Dell.com/FRLA or Call to Speak with a Tech Advisor (800) 757-8442

The hospitality industry has a turnover rate of nearly

75

%

Take advantage of exclusive FRLA member solutions from UnitedHealthcare to offer your employees health benefits worth sticking around for.

Visit uhctogether.com/frla or contact Moriah Murphy at moriah.murphy@optum.com to learn more.

Source: National Restaurant Association, May 9, 2019.

Some restrictions and exclusions may apply.

Insurance coverage provided by or through UnitedHealthcare Insurance Company, UnitedHealthcare Insurance Company of Illinois or their affiliates. Administrative services provided by United HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through UnitedHealthcare of Florida, Inc. 19-19885c-FL 10/19 Š2019 United HealthCare Services, Inc. 19-13483