FLORIDA’S FOODSERVICE INDUSTRY NEWSPAPER ◆ $3 VOLUME 15 NUMBER 1 ◆ JANUARY 2011
THE NAFEM SHOW ISSUE Appetizers: Rooftops and other unique spaces Boca Bacchanal gears up for March February ’11: Simply Great Wines Month
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Advertisers Directory . . . . . . . 2 Appell Pie . . . . . . . . . . . . . . . . . . . . . . . 2 Business Cards . . . . . . . . . . . . . . 24 Calendar Events. . . . . . . . . . . . . 27 Classified Ads . . . . . . . . . . . . . . . . 24 Food & Beverage . . . . . . . . . . . . 25 New Openings. . . . . . . . . . . . . . . . 10 Under the Toque . . . . . . . . . . . . 20 What’s Going On. . . . . . . . . . . . . . 3
Foodservice professionals assemble under one roof in Orlando Chicago – The North American Association of Food Equipment Manufacturers' (NAFEM) biennial event, The NAFEM Show will be held this year from February 10-12, 2011 at the Orange County Convention Center in Orlando. NAFEM provides a first look at the foodservice equipment and supplies industry's products, solutions and innovations in 2011. Attracting approximately 20,000 foodservice professionals and featuring more than 500 exhibitors, the show once again includes a new product gallery, topical educational sessions and networking opportunities. Innovative thinking is celebrated in a one-stop-shop spotlighting new products in the areas of labor savings, sanitation, energy efficiency, food safety, life cycle costs and more. The 2011 gallery features nearly 120 new products from NAFEM exhibiting companies, a 50 percent increase from the 2009 show. Highlights of the complimentary education program include the following spotlight sessions: ◆ Innovative Thinking, presented by Peter Sheahan, Entrepreneur and Author of Flip: How to Turn Everything You Know on Its Head – and Succeed Beyond Your Wildest Imaginings ◆ Corporate Responsibility, presented by Tim Sanders, Author of Saving The World at Work, Speaker and CEO, Deeper Media, Inc. ◆ Future Trends, presented by Brad Barnes, Certified Master Chef (CMC), The Culinary Institute of America (CIA) and NAFEM Professor of Culinary Arts The NAFEM Show celebrates innovative thinking at WHAT'S HOT! WHAT'S COOL!, a one-stop-shop spotlighting new products in the
areas of labor savings, sanitation, energy efficiency, food safety, life cycle costs, and more. All exhibitors of The NAFEM Show were invited to submit items to WHAT'S HOT! WHAT'S COOL! for free as long as the product met the set criteria. The 2011 WHAT'S HOT! WHAT'S COOL! features nearly 120 new prod-
The NAFEM Show will be held this year from February 10-12, 2011 at the Orange County Convention Center in Orlando. ucts from NAFEM exhibiting companies, a 50 percent increase in products from the 2009 show. "After a successful launch of WHAT'S HOT! WHAT'S COOL! at the 2009 show, NAFEM is pleased to bring back this value-add experience to attendees and exhibitors in 2011," said Michael Whiteley, CFSP, The NAFEM Show chair, Hatco Corporation,
Milwaukee, Wisconsin. "WHAT'S HOT! WHAT'S COOL! delivers on The NAFEM Show's promise and reputation of displaying the most innovative products and services on the market." Centrally located in The NAFEM Show exhibit hall, WHAT'S HOT! WHAT'S COOL! is open the duration of the show, February 10-12, from 10:00 a.m. – 5:00 p.m.
Further exploration of each topic will occur in smaller, breakout sessions after each spotlight presentation. The NAFEM Show is the first opportunity of the year for foodservice professionals to enhance their networks both on and off the show floor. The Global Networking Event, Wednesday, February 9, at the Hilton Orlando, is the chance to connect with exhibitors and attendees a day before the show begins. The All-Industry Celebration, Friday, February 11, at the Peabody Orlando Hotel, celebrates the foodservice industry's finest achievements with a reception, dinner and awards ceremony. The highlight of the evening is live musical entertainment by Grammy® award-winners Huey Lewis and The News, who released their first album in nine years last month. The Global Networking Event is $20 to attend; the See NAFEM page 20
You Say When Yogurt cultivates Florida Brandon, Fl - You Say When Yogurt Shoppe will open four new stores in the next month to continue the strong growth of their self serve yogurt franchise. Founder Brad Bridges leaves behind working for the world’s largest ice cream company to introduce his own blends of yogurt at You Say When Yogurt Shoppe. “I am excited to share the You Say When Yogurt experience with many of the new areas we are expanding into,” says Brad Bridges, founder of You Say When Yogurt Shoppe. “Ever since I started working in the ice cream business back in 2004, it was important to me to eventually leave the corporate life to start my own business.” Bridges went on to graduate from Florida State University and received his MBA in brand management from Wake Forest University. See SAY WHEN page 21
Back to Basics
Back to school
I recently received an email from one of our readers who is a professor in a Hospitality program at a college in the South Florida area. I began reading the letter and began to sweat and shake at the same time. As I read further the sweating got worse. Why, you ask? Keep reading! I was being asked to be a guest speaker in the class he taught about purchasing. At first I was surprised to be asked to speak on a subject I am really not that familiar with nor have I ever done purchasing for a restaurant or hotel. I finished reading the email took a deep breath and called Joel, the Professor. He immediately eased my fears by telling me that he wanted me to speak to the class about the industry and about how I got into it and the opportunities available in the industry. I still was sweating though. Why was I still sweating? Keep reading! Some years ago when my son was in Middle School, I was asked to be a part of Career Day for the school. Representatives of many different professions were asked to address several classes during the morning session. There were Police Officers, Firemen, Military, Doctors, Lawyers, Retailers etc. and then me, the publisher of a fledgling trade newspaper for the restaurant industry. I think there was an Astronaut too. All of us there to speak to 12 yr olds and spark an interest in them for our industry. So why all the sweat? Keep reading! In the first class I was paired with a Motorcycle Police Officer all decked out with boots gun and whistle. He gave his presentation to wide eyed young students who asked many
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questions and looked really interested. Then it was my turn. It was like open mic night at the Comedy Club for a first time performer, bombs away!. I gave my presentation to glazed eyes barely able to concentrate on me. When I asked for questions, not one hand went up. The Motorcycle Cop chuckled to himself and the teacher of the class jumped in to break the silence. Gulp, Sweat. The entire morning went the same way as I was paired with the Fireman, the Doctor, the Lawyer and on and on. I was exhausted and vowed never to do another Career Day. Fast forward to me opening the email and sweating. All of the feelings of inadequacy came rushing back and hit my sweat glands again. This time I plan to get it right though. I will prepare my notes and have plenty to say to a class of college aged students just like on my first day when I hosted a one hour talk radio show about the Restaurant industry. I made plenty of notes and had scheduled guests to appear at fifteen minute intervals. I was ready. Or so I thought. Here I am sweating again. Why? Keep reading! I had my notes and there were going to be people calling in to ask questions too. The one thing nobody told me was that the station had a range of about one mile and all of the people I had told about the show and asked to call couldn’t pick it up on their radios. I went through my notes in under five minutes and was left to fill fifty five minutes less pre recorded ad time with ad lib. I was really sweating. I know exactly what I am going to tell these students, Keep reading!
Index of Advertisers 1st Preferred Insurance ............................................4 ABC Restaurant Supply ............................................8 A-Z Restaurant Supply ...........................................13 Abacus ........................................................................9 AMC Wholesale.......................................................18 American Range......................................................28 Atlantic Coast Fire Equipment / Stainless...........10 Broward Nelson Fountain Service.................19 & 27 Channel Manufacturing ..........................................2 Cheney Brothers .....................................................17 Chernoff .....................................................................2 Criotec ......................................................................23 Culinary Software Services ....................................21 Delray Foodservice ...................................................6 Empire Marketing Group.........................................3 Enviromatic Corporation.........................................3 Equipment Today....................................................21 eSave .........................................................................22 Fidelity Loyalty and Gift Card Software ...............16 Filter Pure...................................................................4 Finkel Business & Real Estate Brokers ................ 24 Finn Marketing........................................................11 Florida Restaurant Association.............................26
Food Equipment Distributor...................................7 Food Equipment Trader.com ................................16 Gelato Fino...............................................................27 Global Equipment & Supply..................................18 Graphic Services......................................................20 Hightower & Partners.............................................23 JF Auctions .................................................................6 Magic Seasonings....................................................26 Marenic Foodservice ................................................5 Miller & Associates....................................................8 NAFEM .....................................................................14 Picard Ovens............................................................12 Restaurant Depot....................................................21 Restaurant Vendors Association ...........................19 R.J. Phillips .................................................................5 S.E.R.V.E. ..................................................................19 Slimfold Grill..............................................................5 South Florida Dines................................................22 System Filtration .....................................................19 Thunderbird ............................................................15 Trade First ................................................................20 Your Restaurant Connection.com ........................21
PUBLISHER ............................... Howard Appell ASSOCIATE EDITOR ........................ Wesley Paul CONTRIBUTING EDITOR .................. Joe Dunbar CIRCULATION MANAGER .............. Eric Spencer
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Under the Toque and What‘s Going On? Call or email for more info on how you can get your business or product featured in Today’s Restaurant!
What’s Going On Important new products, corporate news and industry events. Sherman Postal, Designer's Choice Furniture, welcomes Cody Meadows, a long time Manufacturers Rep, to the organization. He will take over the territory including Orlando, Tampa & Jacksonville. Cody can be reached by phone at 407.301.5013. Designer's Choice has added 2 new Furniture Lines to the Group Ray Stenger too, Design Works Resin Tables & Comseat, Folding Chairs & Tables. Call international growth for the company Sherman Postal for more information at and will also assist in developing 866.791.7064. the franchise territory in Southern California with the first store slated to ◆◆◆◆ open in Beverly Hills in the first quarLarry King, who departed CNN’s ter. The Original Brooklyn Water Bagel Larry King Live show month, recently Co. creates Brooklynized™ water visited The Original anywhere in the world Brooklyn Water Bagel and produces distinctive Co. headquarters in Brooklyn bagels and other De l ra y Be a c h . T h e unique food products. quick service restauFrom South Florida to rant recently celebratCalifornia, The Original ed the grand openings Brooklyn Water Bagel Co. of it’s second and third has plans for rapid franchise locations in nationwide expansion with South Florida. King is the opening of additional moving on from CNN stores in early 2011 in to assist in franchise Florida including South Larry King development and Beach, Coral Springs and
the Ft. Lauderdale Airport’s Terminal 3/Jet Blue. ◆◆◆◆ Just in time to kick off Jo h n n y Ro c k e t s 2 5 t h Anniversary, the company announced the opening of its 300th restaurant, at Miami International Mall. The allAmerican global restaurant chain brings its classic hand-dipped Shakes, Original Hamburgers and American Fries to the chain's eleventh Miami-area location, thanks to Franchise Partner, Ken Eldridge. Situated seven miles from the Miami International Airport and near the Port of Miami - where the
newest Johnny Rockets restaurant is onboard the Allure of the Seas - the International Mall restaurant joins five department stores and more than 140 specialty retailers in bringing a familyfriendly experience to locals and visitors alike. ◆◆◆◆ Smart Space has applied their expertise in the hospitality industry toward re-inventing a product that has been considered a leader in its class since hitting the market. The 2011 version of the Smart Bar encompasses all of the classic features that have made the Smart Bar a number one choice of hospitality professionals, while adding even more features. A full size bar, completely functional, fully portable, that's ideal for all banquet and catering functions - the 2011 Smart Bar rolls smoothly and effortlessly, folds closed to minimize storage space, yet can be opened in less than a minute by one person. In addition the Smart Bar is fully customizable and lights up, providing a rainbow of colors and graphSee WHAT’S GOING ON page 4
If you’re choosing your ductwork cleaner based on price alone... you’re gonna get HOSED. INDISPENSIBLE!
Like everything in this world, you get what you pay for. Far too often, restaurant owners are duped into thinking their kitchen exhaust system is clean and safe, when, in fact, it’s a serious ﬁre hazard. So when it comes to the safety and security of your restaurant, choose the hood & duct cleaning experts with years of experience and proven results. Others only clean what you can see. We clean your entire system –from the hood in the kitchen to the fan on the roof and every inch in between– and show you the pictures to prove it. Nobody in the industry does a better job cleaning your system. Period. End of story. And that ensures your restaurant stays safe and dry.
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It is with deep sorrow that we announce the passing of our friend Ray Stenger. Ray was the founder of R.J. Phillips, a food service equipment dealership in Boca Raton and an industry veteran. Ray suffered from a blood condition and had been hospitalized while being treated with Dialysis treatments. Bill Stenger will continue the business and asks that in lieu of flowers donations can be made to one of his favorite charities in his name; St. Jude Children's Hospital in the form of check, money order, on-line or by calling St. Jude's directly. St. Jude Tribute Program, P.O. Box 1000, Dept. #142, Memphis, TN 8148, 800-822-6344, www.stjude.org.
Happy New Year!
4 JANUARY 2011 FLORIDA
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ics that will enable you to increase event sales and profits. Visit www.smartspaceproducts.com for all information. ◆◆◆◆ Nando Restaurant a n d P i a n o Ba r j u s t c e l e b ra t e d i t’s 1 0 t h Anniversary. They are a fine italian restaurant with authentic southern italian cuisine, live music and more. Nandos Restaurant is located on East Hallandale Beach Blvd. in Hallandale Beach.
How do you want to find out?
◆◆◆◆ According to hospitality and foodservice expert Andrew Freeman, sweet and savory pies are predicted to top the list of foodservice trends for 2011. Chefs and operators can emphasize their culinary creativity, enhance menu diversity and reduce waste and labor with Knouse Foods’ ready-made Lucky Leaf and Musselman’s pie fillings. Made with the highest quality fruit, pie fillings are available in an assortment of flavors from deluxe apple, blueberry, cherry and lemon to blackberry, apricot, peach, pineapple, raisin, red raspberry and strawberry. Increase versatility on the menu and create a variety of pies, tarts and cobblers for multiple dayparts: Breakfast/Brunch: Maple Sausage, Apple and Sweet Onion Brunch Tart ◆ Lunch/Dinner: Savory Chicken and Apple Pot Pie ◆ Desserts: Fluffy Cherry Lemon Pie & Easy Blackberry Cobbler In addition to pies, chefs and operators can expect these key trends to emerge next year. Knouse www.knousefoodservice.com - highlights recipe ideas to help foodservice professionals meet demand and remain on-trend.
The easiest way is to call and ask us… Our 1st Preferred Insurance Specialists can help you with all your insurance needs. If you received a non-renewal notice, an increase in your premium, or if you’re just not sure if you have enough insurance to cover your business in the event of a catastrophic event… you owe it to yourself to contact us!
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McCormick & Company, Inc., a global flavor company, enters its 11th year of bringing together its flavor experts, top chefs, food bloggers and mixologists to define leading trends and assemble top 10 flavor pairings. McCormick’s 2011 Flavor Forecast® is focused on how foodservice professionals and consumers can reclaim the joy of eating. Spice consumption in this country is at an alltime high – growing more than three times as fast as the population1 and currently exceeds 1 billion pounds per year. Key influences shaping McCormick’s 2011 Flavor Forecast® include need for customization, reframed ideas about health and wellness, desire for ease and simplicity, love of culinary adventure, and craving for taste experiences. Agreeing wholeheartedly with the “Spirit of Discovery” trend is Chef Michael Voltaggio, 2011 Flavor Forecast® contributor, winner of popular TV show Top Chef and 2009
The Best Filtration Matters in your Operation The benefits water treatment delivers to a foodservice operation affect the success of your business every single day. It keeps your equipment running smoothly and maximizes its efficiency. Water treatment improves the taste of the foods and drinks you serve, and delivers consistent results every time. Water treatment provides operators with the peace of mind that their water is the best it can be. But when it comes to the important task of maintaining and servicing filters and their replacement cartridges, operators unfortunately have little time to think about it.
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from page 3
James Beard nominee: “What inspires me right now is all of the ethnic inspired spice blends representing quality and freshness, as well as a u t h e n t i c i t y. ” Founded in 1889, McCormick & Company, Incorporated is a global leader in the manufacturing, marketing and distribution of spices, herbs, seasonings, specialty foods and flavors to the entire food industry—retail outlets, food manufacturers and foodservice businesses. For more information go to www.McCormickForChefs.com. ◆◆◆◆ GoMobo Takeout, a leader in mobile and online ordering for restaurants, today announced that it will change its name to OLO Online Ordering. The company, which powers mobile and online ordering for major restaurant chains such as Cold Stone Creamery and Five Guys Burgers & Fries, as well as top independent restaurants across the United States, has maded the transition in December. Noah Herbert Glass, Chief Executive Officer of OLO, made the following statement: "In 2005, our pure focus was the mobile consumer. The name 'GoMobo' fit who we were then. Over the past five years, the restaurant industry has better defined our full set of capabilities as the acronym 'O.L.O.' This is who we have grown to become through our work with thousands of dedicated restaurant owners. Restaurant clients can depend on our continued and utmost commitment to providing the industry's most powerful and effective online ordering system. OLO's unshakable goal is to empower all restaurants to increase self-service, takeout, delivery, and catering sales and improve restaurant profitability." ◆◆◆◆ Epicure Digital, a leader in digital menu boards, presented the Epicure Digital Menu System with special emphasis on nutritional labeling at the National Association of College Auxiliary Services Annual Conference & Exhibition held recently in Colorado Springs, CO. Epicure Digital Systems is a digital menu board company integrating its expertise in software technology, operations and food service marketing to create digital signage products and services for the food service industry. Its core product is the Epicure Digital Menu System™. Its core services are menu engineering, nutritional menu labeling, and content creation. In new construction, remodeling and renovation projects, Epicure Digital works See WHAT’S GOING ON page 6
5 JANUARY 2011
Restaurant Equipment The Restaurant People Who Fill Your Restaurant Needs
MDT-Tex is a leading designer and manufacturer of large-scale sunshade systems…
a preferred destination, driving sustainable revenue and profits,” says Linton. “Our customers, who include hotel and restaurant designers, architects, along with chain hotel executives and independent owners, tell us that our Tulip combines the elegance and functionality that attracts patrons and keeps them coming back.” In addition to rooftop design, MDT collaborates with designers to transform outdoor areas into attractive, usable spaces, allowing customers to make full use of patios, plazas, courtyards, rooftops and other outdoor spaces. The company controls the entire production process in its own factories throughout Europe, allowing for complete control and reliable delivery.
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Tyrone, GA - Activating and using outdoor space, particularly rooftops, for bars, nightclubs and restaurants will continue as a major trend in the hospitality arena, according to outdoor textile manufacturer MDT-Tex who saw sales of its customized shade structures increase significantly in the last half of 2010. MDT-Tex is a leading designer and manufacturer of large-scale sunshade systems and serves a variety of hospitality interests, including trendy nightclubs and rooftop oases, to posh hotels and restaurants. For 20 years, MDT has been collaborating with architects and designers worldwide to develop unique, customized umbrellas and shade structures that harmonize perfectly with the surrounding architecture. “One of the most unique design elements for rooftops is MDT’s Tulip umbrella,” said Joel Linton, MDT’s vice president of business development. The Tulip is showcased at Chicago’s Witt Hotel “Roof” Lounge, the Encore Beach Club at the Wynn Hotel in Las Vegas and at the Hookah Lounge in Mexico City. Additionally, it was featured on the grounds at the 2010 U.S. Open Tennis Tournament in Flushing, N.Y. last year. “Today’s restaurant and bar patrons seek out venues with aesthetic appeal and as such the establishment becomes
Rooftop and unique space use expected to rise in 2011
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What’sGoing On closely with food service consultants and clients to determine the best digital menu system strategy and participates in the management of the projects from concept phase to full implementation. Epicure Digital's clients include colleges and universities, hospitals, K-12 Schools, independent and chain restaurants, contract food service companies, business & industry, and cinemas and casinos among others. The company's website at www.epicuredigital.com - has an extensive portfolio of its client's multiscreen and multistation digital menuboard projects. ◆◆◆◆ Julia Baker Confections, the luxury confections brand launched by Le Cordon Bleu-trained Pastry Chef Julia Baker, just announced the addition of milk and dark chocolate bars to the company's line of elegantly packaged truffles, ganache, and confections. The chocolate bars are hand poured by CEO Julia Baker's highly talented team and carefully folded into the brand's signature hot pink and dark brown paper. The 3.9 oz. confections are available as solid bars, or with the brand's signature French caramel. Julia Baker's French caramel is made fresh each day using premium ingredients including fresh butter, cream, and
release of SmartStock® Skins, the company's new line of decorative decals for the Dixie SmartStock Cutlery Dispensers. While the SmartStock Cutlery dispensers provide an efficient alternative to traditional cutlery bins, these eye-catching decals support Georgia-Pacific Professional's commitment to supply foodservice operators with brandbuilding, aesthetically-pleasing solutions. To learn more about the SmartStock Skins and other innovative products from Georgia-Pacific Professional, call 866-HELLO GP (4355647) or visit www.gpppro.com.
from page 4
hand-scraped Madagascar vanilla beans. Visit the Company's on-line boutique at www.juliabakerconfections.com, or follow them at www.twitter.com/jbconfections.com. ◆◆◆◆ The CMAA Annual Exposition – The Club Business Expo held in conjunction with the 84th World Conference on Club Management February 25-March 1, 2011, in Orlando. The event will be held at the Orlando World Center Marriott and will spotlight premiere products and services. This educational program and exposition combined will be the largest industry event of its kind, bringing together general managers/CEOs/ COOs from some of the most prestigious clubs around the world. Management teams from clubs including country, city, yacht, golf facilities and others will convene to network, attend educational sessions, track industry trends and look for tools to assist in their professional management goals. For complete details visit www.cmaa.org./conf.
◆◆◆◆ Yogurt Lover's Choice, by Dr. Smoothie® Brands, is a non-fat milky yogurty vanilla beverage with a hint of "vanilla soft serve-like ending. Used primarily as a non-fat vanilla blend in for smoothies, shops can also use Yogurt Lover's choice as a shake base, to add fruit, juice or syrups into. This new blend contains pre-biotics and pro-biotics that deliver 2 billion live cultures per serving. Pre-biotics and Pro-biotics have beneficial cultures to promote a healthy digestive and immune system. Yogurt Lover's Choice contains six strains of Probiotics: Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus salivarius, Lactobacillus casei, Lactococcus lactis and Streptococcus
◆◆◆◆ Georgia-Pacific Professional, known for its Dixie® brand, announced the
thermophilus. Café Essentials is an all natural beverage line consisting of hot cocoas, mocha, chai, vanilla, bases and specialty gourmet flavors. Café Essentials products feature No artificial colors, flavors, or sweeteners, is trans fat free and has no hydrogenated oils. ◆◆◆◆ Johnny Rockets, Home of the Original Hamburger, announced four new executive hires with the appointment of Cris Pangan as the executive director of development, Alan Greengard as the director of real estate, Burt Wright as the director of training and development and Larry Litton as the regional director of operations. These new team members join Johnny Rockets' staff of more than 6,000 worldwide employees and augment the aggressive growth plans of the company. Based on the East Coast, Litton joins Johnny Rockets as the regional director of operations and oversees markets in New York, New Jersey, Virginia, District of Columbia and Florida, as well as supervises several district managers. ◆◆◆◆
Hotel Happenings The Ritz-Carlton Resorts of Naples has just celebrated its 25th Anniversary. On December 4, 1985, The Ritz-Carlton, Naples opened its doors. From now and running through See WHAT’S GOING ON page 12
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Orlando, FL – There’s a food trend bubbling, which is rooted in humble beginnings, stems from a mélange of diverse cultures, and blossoms with epicurean delight. The 20th annual Florida Film Festival, sponsored by Full Sail University, will celebrate the inspiring and authentic regional tastes of Florida cuisine with a stellar lineup of casual brunches, elegant dinners, food and film pairings, and parties this year from April 8 through 17, 2011. Over ten days, this Florida flavor exploration will feature contemporary cuisine while delving deep into the state’s rich history. Traditions unique to each region—from the Keys to the Panhandle, the Suwannee to the St. Johns Rivers, and everywhere in between—all will be honored as attendees savor each stop along the journey. “What is Swamp Cabbage? Do frog legs taste better fried or sautéed? Does gator tail taste like chicken? All of these questions will be answered with our taste buds at this year’s event,” said Florida Film Festival President Henry Maldonado. “Attendees will be introduced to the Florida foodways and experience a sense of history, warmth, and authenticity as they dine next to alligators and take airboat rides after brunch!” A handpicked lineup of visiting food experts and acclaimed chefs include Florida historian Gary Mormino, and award-winning Chef Norman Van Aken. Other renowned chefs joining this year’s
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festival are noted in the following events: On April 8: Opening Night Film and Party: Fresh Squeezed Florida Film; Regal Winter Park Village 20, Enzian, and Eden Bar on April 8, 2011. A Florida food fantasy! Hand-picked local culinary heroes will serve their most creative, one-of-a-kind, dishes inspired by the state we call home. This bustling kick-off party will include entertainment, food and drink, and other goodies throughout the night. The Sunshine State’s unique twist on the culinary arts will be there to be enjoyed. Participating restaurants to date include Enzian/Eden Bar, Luma on Park, The Ravenous Pig, 4R Smokehouse, K Restaurant Wine Bar, and Hyatt Regency Grand Cypress. See FLORIDA SECRETS page 22
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The weekend concludes on Sunday afternoon outdoors at Miner Park Amphitheatre with the Grand Tasting, featuring the specialties of 30 outstanding local chefs and scores of top vintners. Each year more than 1,200 guests sip, savor and stroll their way through this alfresco luncheon on the green. The Boca Bacchanal Committee announced chairpersons who will lead this yearâ€™s event. Honorary Chairmen are Betsy Fletcher and Skipp Jackman; General Chairmen, Ted and Kate Toomey; The Bacchanal & Auction Chairmen, Steve and Stephanie Miskew and The Grand Tasting Co-Chairmen, Mary Glynn and Tommy Cullinan, Elizabeth and Josh Titcomb, Katherine and Craig Regna and Michele and Ted Toomey. Committee members include: Chris Kearney, Roxana Garciga, Lauri Saunders, Julia Johnston, Carla Marsh, Robin Deyo Debbie Abrams, Duncan
Boca Raton, FL â€“ Cheers! Planning for the ninth Annual Boca Bacchanal Winefest & Auction, the Boca Raton Historical Societyâ€™s largest and most eagerly anticipated fundraiser is in full swing. The event is scheduled for March 18-20, 2011. The organizing committee is once again promising a roster of internationally renowned top chefs and vintners, top notch cuisine and scores of fine wines to taste. The presentation, hosted by the Boca Raton Historical Society and Republic National Distributing Company, was received by supporters at a festive party held at the historic FEC Railway Station â€“ Count de Hoernle Pavilion. The occasion was also time to Boca Raton Historical Society Executive Director Mary Csar (center) offer a toast to generous patrons Bob with Steve and Stephanie Miskew Campbell, Dick and Barbara Schmidt tropical Floridian wonderland, where live auction, named by the Wine and the 2010 BB Fund-a-need donors native flora and fauna will be part of a Spectator as one of the top 20 wine aucand to welcome new event partners fantasy backdrop for the chefâ€™s receptions in the country, along with a silent Comerica Bank and JM Lexus. !BACUS AD TRN IQ OUTLINESPDF !tion and multi-course feast, created auction, is the eveningâ€™s centerpiece, â€œWe are very pleased to announce an with the encore participation of the offering exquisite wines and lifestyle lots exciting theme for the ninth annual Vintner Dinner Chefs and Vintners. A up for bid. Boca Bacchanal,â€? said Debbie Abrams, President of the Board of the Boca Raton Historical Society. â€œThis year we will celebrate the â€˜Era of the Mango Gang Chefsâ€™, the handful of innovative culinarians who created South Floridaâ€™s distinctive regional cuisine during the 1980â€™s, bringing an international spotlight to our area.â€? Abrams said that the Committee has assembled a core group of the Mango Gang chefs, as well as those that they inspired, to create Boca Bacchanal. â€œThe Vintner Dinners will be very special, since we have matched the chefs with a roster of equally outstanding vintners,â€? she said. Boca Bacchanal will feature six Friday night Vintner Dinners set in magnificent private residences. The Celebrated Vintner Dinner Chefs are: Robbin Haas - Gulf Coast Kitchen at the Montauk Yacht Club Resort, Montauk, NY; Cindy Hutson Ortanique on the Mile, Coral Gables, FL; Mark Militello - Trina Restaurant & Lounge, Fort Lauderdale; Douglas Rodriguez - D. Rodriguez Cuba, Miami Beach, FL; Oliver Saucy - Darrel & Oliver's CafĂŠ Maxx, Pompano Beach, FL and Allen Susser - Chef Allen's, Aventura & Taste Gastropub, Delray Beach. The Award Winning Vintners are: Blair Fox - Fess Parker Winery & Vineyards, Santa Barbara, CA; Kathryn Hall â€“ Hall Winery â€“ Napa Valley, CA; Jacques Lardiere - Maison Louis Jadot, Burgundy, France; Jac Cole â€“ Spring Mountain Vineyard, Napa Valley, CA; Pierre Emmanuel Taittinger, Champagne Taittinger â€“ Reims, France and Rosa Lee de Leuze â€“ ZD Wines, Napa Valley, CA. Boca Bacchanal benefits the Heritage Education and Historic Preservation Programs of the Boca Raton Historical Society. The weekend will be uncorked with Friday night Vintner Dinners hosted in magnificent private residences, and featuring the talents of the highly acclaimed chefs and vintners. Check the website at www.bocabacchanal.com for updates on chefs, vintners, venues and to reserve a space. Then be ready to dine, dance, bid and â€œRock your Bacchus!â€? At Saturday eveningâ€™s Bacchanal & Auction. Hosted at the Boca Raton Resort & Club, this yearâ€™s edition transports guests into a
Ninth annual Boca Bacchanal gears up for March
Subscribe to the New Openings email list at www.trnusa.com! Now Open ◆ PIZZERIA RUSTICA, 9769 NW 41st Street, Miami, 33178 ◆ HURRICANE HARRY'S 19220 San Carlos Blvd., Ft. Myers Bch., 33931 ◆ MULLIGANS BEACH HOUSE BAR & GRILL 806 Indian River Dr, Sebastian, 32958 ◆ CHIPOTLE MEXICAN GRILL 1801 W. Tennessee St, Tallahassee, 32304-3347 ◆ SABROSO BURGER, 4221 N State Rd. 7, Hollywood, 33021 ◆ MEYER'S LATIN FLAIR, 2528 N University Dr, Coral Spgs, 33065 ◆ BEACH BUNS, 1602 SE 3rd Court, Deerfield Beach, 33441 ◆ ALABAMA JOE'S, 6316 Lantana, Delray Beach, 33463 ◆ CHASE'S SPORTS BAR & GRILL 2107 10th Ave. North, Lake Worth, 33461 ◆ THAI HAPPY FISH, 1261 Plaza Circle, Singer Island, 33404 ◆ DOMINICAN RESTAURANT BAR & GRILL/SENSATIONS 3745 S. Military Trail, Green Acres, 33463 ◆ THE COURTYARD a sidewalk cafe at The Chesterfield 363 Cocoanut Row, Palm Beach, 33480 ◆ THE DINING ROOM & LOUNGE at The Pillars Hotel 111 N. Birch Rd., Ft. Lauderdale, 33304 ◆ LG CATERING BY LORNA GRANT 11949 Willow Grove Lane, Clermont, 34711 ◆ EMILIO'S BISTRO BAKERY & BAR 437 Central Ave., St. Petersburg, 33701 ◆ JIMMY’Z KITCHEN WYNWOOD 2700 North Miami Ave., Miami, 33127 ◆ PISCES RESTAURANT, 1007 Simonton St, Key West, 33040 ◆ MANGO MANGO'S, 450 State Rd. 13, Saint Johns, 32259-3861 ◆ LAZY GREEK CAFE 530 US Hwy 41 Bypass S.Ste 11 A, Venice, 34285 ◆ WET BAR MIAMI (opens by Jan 10th) 1728 SW 8th St, Miami, 33135 ◆ GULFSTREAM CAFE, 1352 US HWY 1, Jupiter, 33477-7220 ◆ MAYAME @ The Kent Hotel 1131 Collins Ave., Miami Beach, 33139 ◆ CHASER’S SPORTS BAR & GRILL 2107 10th Ave N., Lake Worth, 33461 ◆ THE SUNSHINE BAGEL RESTAURANT 2608 N. Ocean Blvd., Pompano Beach, 33062 ◆ VERDUCCI'S PIZZERIA TRATTERIA 7736 Blind Pass Rd., St. Pete Beach, 33706 ◆ RYUU JAPANESE STEAKHOUSE 459 Brandon Town Center, Brandon, 33511 ◆ FADO IRISH PUB, 900 S.Miami Ave. - Ste 200, Miami, 33130 ◆ TABITHA'S BISTRO 5511 S University Drive, Ft. Lauderdale, 33328 ◆ ELISE COASTAL DINING 22 North Palafox Street, Pensacola, 32502 ◆ BUS’IN YOUR CHOPS *Food Truck* All of Jacksonville, Jacksonville ◆ THE NAUTI TURTLE RESTAURANT & BAR 19001 San Carlos Blvd, Ft. Myers Beach, 33931 ◆ BIG AL'S DELI, 701-721 Bald Eagle Drive, Marco Island, 34145 ◆ CHAKRA ULTRA LOUNGE 10028 University Blvd, Orlando, 32817 ◆ EAST WEST CAFE, 8257 W Sunrise Blvd, Plantation, 33322 ◆ ZAXBY'S, 4875 Gate Parkway, Jacksonville, 32246 ◆ LIBRETTO'S PIZZERIA AND ITALIAN KITCHEN Big Island Drive, Jacksonville, 32246 ◆ OOPSY SCOOPSY FROZEN YOGURT & SWEET CANDY SHOP, 397 West Church Street, Orlando, 32801 ◆ THE BURGUNDY ROOM, 3015 Grand Ave Ste 240-250 in CocoWalk, Coconut Grove, 33133 ◆ JAMACIAN JERK TROPICAL REST 722 S. US 1, Ft. Pierce, 34950 ◆ WYLDER'S WATERFRONT GRILL 18701 SE Federal, Jupiter, 33469-1719 ◆ O'SHUCKS! OYSTER BAR AND GRILL 1016 S. Main St., Wildwood, 34785-9424 ◆ MI APA LATIN CAFE 2594 SW College Rd. (SR 200, Ocala, 34471-1612 ◆ SQUARE ONE BURGERS & BAR 1737 S. Tamiami Trail, Sarasota, 34239-3510 ◆ PRIMARY OVEN, 128 SW Broadway St, Ocala, 34471
◆ AROMAS DEL PERU 1930 Ponce De Leon Blvd, Coral Gables, 33134 ◆ HARD ROCK CAFE, 5223 North Orient Rd, Tampa, 33610 ◆ THE BAR AND BISTRO at Marek’s Collier House Restaurant, 1121 Bald Eagle Drive, Marco Island, 34145 ◆ SHRIMPY FISH & CHICKEN, 19600 NW 2nd Ave, Miami, 33169 ◆ STEPHEN STARR'S JAPANESE REST MAKOTO 9700 Collins Ave -3rd Fl - Ste C-307, Surfside, 33154 ◆ OCEAN BREEZE @ Hemisphere 1960 S. Ocean, Hallandale, 33009 ◆ KOSHER CENTRAL, 5650 Sterling, Hollywood, 33021 ◆ LA BRASA REST, 2810 Weston Rd, Weston, 33321 ◆ YOGURT CRAZY, 5562 Flamingo Rd, Cooper City, 33350 ◆ B OCEAN HOTEL & RESTAURANT 999 N. Fort Lauderdale Beach Blvd, Ft. Lauderdale, 33304 ◆ TUTY'S DELI, 297 E. Palmetto Park Rd, Boca Raton, 33432 ◆ CRESCENDO LOUNGE JAZZ & BLUES CLUB 2201 Biscayne Blvd, Miami, 33137 ◆ UDDERSWEETS - Ice Cream and Candy 1727 Main St, Weston, 33326 ◆ JOHNNY ROCKETS (300th location) Allure of the Seas *ship*, Miami ◆ THE FRONT PORCH CAFÈ in the Z Ocean Hotel, 1437 Collins Ave., Miami Beach, 33139 ◆ MEXZICAN GOURMET TACO TRUCK Miami Street Food Court, Miami ◆ SPARTICO RESTAURANT @ The Mayfair Hotel 3000 Florida Ave, Miami, 33133 ◆ SLOW FOOD TRUCK, Various Locations, Ft. Lauderdale ◆ THE BACKLOT WINE BAR AND LOUNGE 3015 Grand Ave. 3rd Floor, Coconut Grove, 33133 ◆ PINE TWENTY 2, 22 E. Pine St., Orlando, 32801 ◆ FALAFEL KINGDOM, 4328 Hollywood Blvd, Hollywood, 33021 ◆ THE SPOT, 939 N Federal, Hollywood, 33020-3537 ◆ FIRE HOUSE SUBS, 6169 Jog Rd, Lake Worth, 33467 ◆ PO BOYS BAR & GRILL, 901 21st St, Vero Beach, 32960 ◆ MADI MCGEE'S 1897 NE Jensen Beach Blvd, Jensen Beach, 34957 ◆ ZUCARELLI'S, 4595 Okeechobee Blvd, West Palm Bch, 33417 ◆ JJ FITELLI'S, 11559 N Kendall Dr, Miami, 33176 ◆ ROXY, 12600 Biscayne Blvd, Miami, 33181 ◆ LA HACIE ADA REAL, 11735 SW 147 Ave, Miami, 33196 ◆ SUNLIGHT MIAMI, 1211 Lincoln Road, Miami, 33139 ◆ CRACKERJACK CAFE 3469 Boynton Beach Blvd, Boynton Beach, 33436 ◆ CUCINA DE SORRENTO 1825 E Sample, Pompano Beach, 33064 ◆ FISH N' GRITS, 4385 Pine Island Rd, Sunrise, 33351 ◆ GATORBITES TAIL & ALE 20351 Summerlin Rd Ste120-121, Ft Myers, 33957 ◆ TWO MEATBALLS IN THE KITCHEN 8890 Salrose Lane, Ft Myers, 33912 ◆ BENTLEY'S RESORT HOTEL REST TIKI BAR & CAFE 1660 S. Tamiami Trail, Osprey, 34229 ◆ NICOLA'S DONUTS 14390 N Dale Mabry Hwy, Carrollwood, 33618 ◆ PIZZA FUSION (opening Jan 10) 777 N. Ashley Drive Ste C, Tampa, 33602 ◆ VILLAVERDE CAFE, 12634 US 41, Spring Hill, 34610 ◆ TASTE OF INDIA RESTAURANT 1241 E Fowler Ave, Tampa, 33612 ◆ BOWLMOR MIAMI in the Dolphin Mall 11401 NW 12th St Unit E 624, Miami, 33172 ◆ CUCINA ORECCHIO 1825 E Sample Rd, Pompano Beach, 33064-6604 ◆ BOCCE GRILL, 690 Yamato Road, Boca Raton, 33431 ◆ VERDEA ÌFARM-TO-TABLEÎ CONCEPT @the Embassy Suites Hotel, 4350 PGA Boulevard, Palm Beach Gardens, 33418 ◆ KUBO ASIATIC CUISINE 1201 US Hwy. 1 Ste 38, North Palm Beach, 33408 ◆ SWANKY'S LOW N' SLOW BAR-B-QUE ( mobile food truck), Varies, Lake Worth ◆ THE CRAZY CHEF, 8880 Salrose Lane, Ft. Myers, 33912
◆ SPOT COFFEE SHOP, 44 E. Atlantic, Delray Beach, 33444 ◆ TUTTI FRUTTI, 1910 Wells Rd. Ste VC18, Orange Park, 32073 ◆ RIVERFRONT CHILL & GRILL 1401 Indian River Drive, Vero Beach, 32960 ◆ UMI FISH BAR AND GRILL 2401 PGA Blvd in Harborside Plaza, Palm Bch. Gardens, 33410 ◆ PROSECCO CAFÈ 4580 PGA Boulevard Ste 109, Palm Beach Gardens, 33418 ◆ MITCH'S WEST SIDE BAGELS 2310 - A Weston Road, Weston, 33326 ◆ BRAWY SEAFOOD, 11401 Pines Blvd, Pembroke Pines, 33026 ◆ EL SITIO RESTAURANT 3480 Main Hwy., Coconut Grove, 33133-5916 ◆ CAPRI PIZZERIA 3300 Bonita Beach Road, Bonita Springs, 34134 ◆ IHOP, 10050 Calle Comercio, Boca Raton, 33428 ◆ SUPER BUFFET SUSHI & GRILL 5741 Fruitville Road, Sarasota, 34232 ◆ LA MALINCHE 40 S. Boulevard of the Presidents, Sarasota, 34236-1424 ◆ RICE N ROLL, 19243 N. Dale Mabry Hwy., Lutz, 33548 ◆ TE CON TE CAFE, 4207 NW 107 Ave, Doral, 33907 ◆ JAMAICAN TROPICAL JERK @ River Front PO Box 3688, Fort Pierce, 34945-3688 ◆ DIXIE CREAM CAFE' a full upscale restaurant 434 Main Street Ste 412, Windemere, 34786 ◆ FLAVORS OF ITALY BISTRO 1933 N University Drive, Coral Springs, 33071 ◆ THE FLAME BROILER ( 1st East Coast Location) 9822 Tapestry Park Circle - Ste 103, Jacksonville, 32246-9259 ◆ SIMPLY CUPCAKES - new Food Truck 2757 Tamiami Trail E, Naples, 34112 ◆ STEEL CITY GRILL 4414 SW College Rd. - Ste 2115, Ocala, 34474-4799 ◆ COOK'S AT THE HOLIDAY HOUSE 1206 N. Woodland Blvd, Deland, 32720 ◆ THE DELAND RESTAURANT at the Holiday House 1206 N. Woodland Blvd, Deland, 32720 ◆ FIVE GUYS BURGERS & FRIES 1571 County Rd. 220 Ste 130, Orange Park, 32003 ◆ CODY'S ORIGINAL ROADHOUSE 3100 S.W. Archer, Gainesville, 32608-1727 ◆ EL GALLO RESTAURANT CORP 13049 W Indiantown, Jupiter, 33478 ◆ JONATHAN'S CORNER - a new Italian style eatery/ Restaurant, 134 N.E. 2nd St, Boca Raton, 33432-3908 ◆ BACARDI MOJITO BAR RESTAURANT/BAR 4200 NW 12 St - Concourse F, Miami, 33127 ◆ THE PIER RESTAURANT AND LOUNGE 412 1st Street North, Jacksonville Beach, 32250 ◆ BUFFALO WILD WINGS 13230 City Station Drive, Jacksonville, 32218-7227 ◆ BUFFALO WILD WINGS 3099 Formosa Gardens Blvd., Kissimmee, 34747 ◆ BERRYISM FROZEN YOGURT AND SMOOTHIE CAFÈ 14398 North Dale Mabry Hwy, Carrollwood, 33618 ◆ JAMAICA INTERNATIONAL CAFE, 119 SE 1st Ave, Miami, 33131 ◆ OZZI SUSHI BAR, 200 S.E. 1st Street, Miami, 33131 ◆ SALUTE RESTAURANT, 23 N Lemon Ave, Sarasota, 34236 ◆ CAFE DE LUCA FOOD & WINE 530 Lincoln Rd - Ste 102, Miami Beach, 33139 ◆ NICKY'S RISTORANTE AND PIZZERIA 5073 North Dixie Hwy, Oakland Park, 33334 ◆ DENNY'S, 10800 Pines Blvd. Ste 15, Pembroke Pines, 33026 ◆ CAFFE DA VINCI (re-opening) 1009 Kane Concourse, Bay Harbor Island, 33154 ◆ PINEAPPLE GROOVE NIGHT CLUB 19 NE 3rd Street, Delray Beach, 33444 ◆ JUST BEACHY, 2516 S. Atlantic Ave, Daytona Shores, 32118 ◆ WOODY'S WINGS & WHATNOT 4439 Edgewater Dr, Orlando, 32804 ◆ SHANE'S RIB SHACK 2240 NW 19th St - Ste 1200, Boca Raton, 33496 ◆ MAIN STREET BAR & BILLIARDS 108 S. Main St., Gainesville, 32601 ◆ LAS LEÒAS ARGENTINIAN STEAKHOUSE 139 Giralda Ave, Coral Gables, 33143
Under Construction ◆ PANERA BREAD BAKERY CAFE 600 Tingle Court, St Augustine, 32086, Jan-Feb ’11 ◆ PIZZA FUSION 1115 5th Street, Miami Beach, 33139, Jan-Feb ’11 ◆ PIZZERIA RUSTICA 50 Biscayne Blvd CU-6, Miami, 33132, Jan-Feb ’11 ◆ PIZZERIA RUSTICA 1675 SW 107th Ave., Miami, 33162, Jan-Feb ’11 ◆ CASPERS ON PARK 850 Park Ave, Lake Park, 33403, Jan - 2011 ◆ RUSSELL'S BLUE WATER GRILL 7199 PGA Blvd, Palm Beach Gardens, 33410, Jan-Feb ’11 ◆ 100 MONTADITOS FROM SPAIN 3252 N.E. 1 Ave Ste 104, Miami, 33137, Jan - 2011 ◆ WAVE 2700 2700 N Federal Hwy., Boca Raton, 33431, Jan-Feb ’11 ◆ BURGERFI 4343 N. Ocean Dr., Lauderdale by the Sea, 33308, Jan-Feb ’11 ◆ THE ROCK SHOP - Bar & Nightclub 1334 Washington Ave, Miami Beach, 33139, Jan-Feb ’11 ◆ RODEO REST & BAR 2033 & 2035 Wilton Dr, Wilton Manors, 33305, Feb-Mar ’11 ◆ SUSHI ROCK 2199 Wilton Dr, Wilton Manors, 33305, May-June ’11 ◆ TRATTORIA DOLCE VITA 13630 SW 120th St Ste 224, Miami, 33186, Feb - 2011 ◆ LUCKY CLOVER'S MARE NOSTRUM 1111 SW 1st Ave Bay 1-3, Miami, 33138, May - 2011 ◆ FRA-YOTOPIA 11701 Lake Victoria Gdns, Palm Beach Gardens, 33410, Jan ’11 ◆ RICO'S CAFE, On Dixie between 13th & 14th Ave Lake Worth, 33449, Feb-Mar ’11 ◆ WRAPSODY CAFE 3501 Johnson St, Hollywood, 33021, March - April 2011 ◆ DAIQUIRI DECK RAW BAR 325 John Ringling Blvd, Sarasota, 34236, Jan - 2011 ◆ VUE 19 SUSHI-MARTINI BAR 200 Central Ave Ste 170, St. Petersburg, 33706, Feb-Mar ’11 ◆ MEAT & FISH MARKET 9160 NW 122 St, Hialeah, 33018, Jan-Feb ’11 ◆ GEORGIO'S PIZZA 3501 Boynton Beach Blvd, Boynton Beach, 33436, Jan-Feb ’11 ◆ BEACHSIDE SEAFOOD AND PASTA HOUSE @ Howard Johnsons, 6100 Gulf Blvd, St. Pete Beach, 33706, Jan-Feb ’11 ◆ MAD CROW BREWERY & GRILL BREWPUB 1525 Fourth St Unit C, Sarasota, 34236, Jan-Feb ’11 ◆ MIKE'S STONEBAKED PIZZA Jackson Bluff Rd, Tallahassee, 32304, Jan-Feb ’11 ◆ NIPPERS BEACH GRILLE. ìIt’s your Neighborhood Island Retreatî, 2309 Beach Blvd, Jacksonville, 32250, Jan-Feb ’11 ◆ BRICK TOP RESTAURANT, Andalusia Ave. and Ponce de Leon Boulevard, Coral Gables, 33134, Jan-Feb ’11 ◆ ROUTE 9 1915 Ponce de Leon, Coral Gables, 33134, Feb-Mar ’11 ◆ HILLSTONES 201 Miracle Mile, Coral Gables, 33134, Jan-Feb ’11 ◆ MILLER'S ALE HOUSE 101 Miracle Mile, Coral Gables, 33134, Jan-Feb ’11 ◆ COCONUT GROVE BAR N GRILL 5233 Old Winter Garden Rd Ste A, Orlando, 32811, Jan-Feb ’11 ◆ TOUCH OF ORLANDO NIGHTCLUB, Will be located by the elevator across from Heat, Orlando, 32801, Jan-Feb ’11 ◆ DREAM ORLANDO, 55 West crossing into Church Street Market, Orlando, 32801, Jan-Feb ’11 ◆ HEAT TANDOOR LOUNGE 54 West Church St, Orlando, 32801, Jan-Feb ’11 ◆ SAKE BLUE ASIAN KITCHEN 225 Altara, Coral Gables, 33146, Jan-Feb ’11 ◆ MEGA PIZZA 865 Collins Ave Ste C, Miami Beach, 33139, Jan-Feb ’11 ◆ CAPONE'S ITALIAN PIZZERIA 3775 Hollywood Blvd, Hollywood, 33021, Jan-Feb ’11 ◆ CAFE ANTILLIAS RESTAURANT, 2901 W Oakland Pk Blvd Ste B-15, Ft. Lauderdale, 33311, Jan-Feb ’11 ◆ 4 PLAY SPORTS BAR Ñ MIMMO’S PIZZA CAFE 1437 S Powerline Road, Coral Springs, 33069, Jan-Feb ’11
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◆ MENCHIES FROZEN YOGURT 1866 N. Young Circle - Ste 7, Hollywood, 33020, Jan-Feb ’11 ◆ SWEET TOMATOES 512 North Hwy. 27, Lady Lake, 32159, June - 2011 ◆ SWEET TOMATOES, W. Irlo Bronson Hwy., Kissimmee, Oct.’11 ◆ CHINA STEAK REST 23037 State Rd 7, Boca Raton, 33428-5433, Jan-Feb ’11 ◆ THE SANDWICH SHOP 1997 NE 2nd St, Deerfield Bch, 33441-3702, Jan-Feb ’11 ◆ CRAVE - American and Sushi (2nd Fl location) 58 San Lorenzo Ave, Coral Gables, 33146, Jan-Feb ’11 ◆ IL MASCO 51, 88 NE Mizner Blvd, Boca Raton, 33432, Jan’11 ◆ SAITO JAPANESE REST 8841 Glades Rd, Boca Raton, 33434, Jan-Feb ’11 ◆ DAVE & BUSTER’S INC, 8986 Int’l Drive, Orlando, 32819, Feb’11 ◆ JOHNNY'S SODA FOUNTAIN & LUNCHEONETTE 45 Curtiss Parkway, Miami, 33166-5218, Jan - 2011 ◆ YOGURTLAND, 9455 S. Dixie Hwy, Pinecrest, 33156, Feb ’11 ◆ YOGURTLAND, 9715 NW 41st, Doral, 33178, Jan-Feb ’11 ◆ CAFE ITALIA RISTORANTE 13851 S. Tamiami Trail, South Ft. Myers, 33912, Jan-Feb ’11 ◆ SHULA'S RESTAURANT AND BAR PO Box 025504, Miami, 33122, Jan-Feb ’11 ◆ TEXAS DE BRAZIL 4134 West Boy Scout Blvd, Tampa, 33607, Jan-Feb ’11 ◆ TEXAS DE BRAZIL 2455 E. Sunrise Blvd, Ft. Lauderdale, 33304, Jan-Feb ’11 ◆ WILDFIRE KITCHEN & GRILL 10361 W. Sample, Pompano Bch, 33065, Jan-Feb ’11 ◆ LIME FRESH MEXICAN GRILL 801 S. University Dr - Ste 102, Plantation, 33324, Apr’11 ◆ BACKSTRETCH KITCHEN AT CALDER 21001 N.W. 27th Ave., Miami Gardens ◆ BUFFALO WILD WINGS 3750 US Hwy. 98, Lakeland, 33809, Feb-Mar ’11 ◆ SEASONS 52, 8930 Tamiami Trail North, Naples, 34108, Oct ’11 ◆ BOARDWALK FRIES & BURGERS E. Colonial Dr & Maguire Blvd, Orlando, 32803, Sept - Oct ’11 ◆ MICHELIN STAR CHEF JEOFFREY ZAKARAIN NEW RESTAURANT, 1111 Collins Ave., Miami Bch, 33139, Jan-Feb ’11 ◆ SOLARA BAR/NIGHT CLUB 3635 NW 78th Ave, Miami, 33166-6605, Jan-Feb ’11 ◆ BOSTON'S RESTAURANT & SPORTS BAR 4280 Tamiami Trail, Naples, 34112, Jan - 2011 ◆ SHIN JU JAPANESE BUFFET 7875 Glades Rd, Boca Raton, 33434-4113, Jan-Feb ’11 ◆ MARGARITAVILLE Fort Pickens Road, Pensacola Beach, 32561, Jan-Feb ’11 ◆ JENNI'S PANADERIA SALVADORENA 204 Washington Ave., Homestead, 33030-6034, Jan-Feb ’11 ◆ YO BERRI, 241 N Ocean Dr, Deerfield Bch, 33064, Jan-Feb ’11 ◆ PANGEO BISTRO 10100-10240 W Forest Hill Blvd, Wellington, 33414, Jan-Feb ’11 ◆ GUY AND LISA’S PHILLY GRILLE 1000 N Collier Blvd - Ste 15, Marco Island, 34145, Jan-Feb ’11 ◆ NANCY'S B-B-QUE 301 S Pineapple Ave, Sarasota, 34236, Jan-Feb ’11 ◆ GHIOTTONE a fine dining Italian restaurant 538 Washington Ave, Miami Beach, 33139, Jan-Feb ’11 ◆ PURA VIDA LOUNGE, 700 S Rosemary Ave Ste 104 West Palm Bch, 33401, Dec - Jan 2011 ◆ COOL DE SAC 11401 NW 12th St - Space E 610, Doral, 33172, Jan-Feb ’11
Under New Management ◆ DIVINO GOURMET, 1840 Harrison St, Hollywood, 33020 ◆ PLAZA CINEMA CAFÈ, 155 S. Orange Ave., Orlando, 32801 ◆ AMERICAN CLASSIC REST, 8701 Collins Ave, Miami Bch, 33154 ◆ FOUNTAIN PLAZA DINER 2150 N University, Pembroke Pines, 33024-3610 ◆ ART BAR, 300 SW 1st Ave, Ft. Lauderdale, 33301 ◆ STUART HOTEL, 950 SE Federal Hwy, Stuart, 34994-3703 ◆ ROTELLI PIZZA & PASTA `10817 S Jog Road, Boynton Beach, 33437
◆ IRISH PUB 1897 NE Jensen Beach Blvd, Jensen Beach, 34957, Jan-Feb ’11 ◆ ELEVATION BURGER 15910 Pines Boulevard, Pembroke Pines, 33027, Jan-Feb ’11 ◆ PANDERA GUATEMATECA 3167 SE Dixie Hwy, Stuart, 34994, Jan-Feb ’11 ◆ MIKE & MIKE'S RESTAURANT 3801 10th Ave. North, Lake Worth, 33461-2807, Jan-Feb ’11 ◆ OVENELLA 499 S. Federal Hwy, Boca Raton, 33432, Jan-Feb ’11 ◆ RUSSIAN PALACE 1770 NE 205 Terrace, Sunny Isles Beach, 33160, Jan-Feb ’11 ◆ SWEET POINT BAKERY & CAFE 3250 Midtown Blvd. - Ste 108, Miami, 33127, Jan-Feb ’11 ◆ WOODY'S BBQ, 16362 SW 88 St, Miami, 33196, Jan-Feb ’11 ◆ WOODY'S BBQ 2621 Enterprise Road, Orange City, 32763, Jan-Feb ’11 ◆ RISING ROLLL GOURMET 600 W. College Ave., Tallahassee, 32306, Jan-Feb ’11 ◆ THE PAPPAS RANCH - new concept by Pappas Family Restaurants, 2630 Gulf to Bay Blvd, Clearwater, 33759, Jan’11 ◆ ROCCO'S TACOS & TEQUILA BAR 1313 Las Olas Blvd, Ft. Lauderdale, 33301, Jan-Feb ’11 ◆ NORMAN LOVE CONFECTIONS - Coffee Shop & Confections, 3747 Tamiami Trail North, Naples, 34112, Jan-Feb ’11 ◆ PANERA BREAD BAKERY & CAFE, 1000 Lake Sumter Landing, The Villages, 32162-2693, Jan-Feb ’11 ◆ MICHELE'S DINING LOUNGE 2761 E. Oakland Park, Ft. Lauderdale, 33306, Jan-Feb ’11 ◆ CARLOS & PEPES 120 E Atlantic Ave, Delray Beach, 33444, Jan-Feb ’11 ◆ FIVE GUYS BURGERS & FRIES 18997 US Hwy 441, Mount Dora, 32757-6735, Jan-Feb ’11 ◆ CITY FIRE AMERICAN OVEN & BAR 7958 Via Dellagio Way, Orlando, 32819, Jan-Feb ’11 ◆ SWEET POINT BAKERY & CAFE 3250 Midtown Blvd., Miami, 33137, Jan-Feb ’11 ◆ COWGIRL KITCHEN MARKET 3031 E. Hwy. 30-A, Seagrove Beach, 32459, March - April 2011 ◆ BRICK OVEN TAVERN 1541 N Federal Hwy, Ft. Lauderdale, 33304, Jan - 2011 ◆ SHOKDAWGS COFFEE HOUSE 1838 Miccosukee Road, Tallahassee, 32308, Jan-Feb ’11 ◆ COCOWOK an upscale Fresh Asian Fair, 3015 Grand Ave. Suite 122, Coconut Grove, 33133, Jan-Feb ’11 ◆ SUSHI CENTRAL 3015 Grand Ave. - Ste 410, Coconut Grove, 33133, Jan-Feb ’11 ◆ CENTRAL BEER GARDEN 3015 Grand Ave., Coconut Grove, 33133, Jan-Feb ’11 ◆ KING FISH & CHIPS 3351 E. Broward Blvd, Ft. Lauderdale, 33312-1184, Jan-Feb ’11 ◆ PRIVÈ GOURMET MARKET 4200 NW 12 St - Concourse, Miami, 33127, Jan-Feb ’11 ◆ JUAN VALDEZ CAFÈ 4200 NW 12 St - Concourse, Miami, 33127, Jan-Feb ’11 ◆ ISLAND CHICKEN GRILL 4200 NW 12 St - Concourse D, Miami, 33127, Jan-Feb ’11 ◆ INDIGO'S ENTERTAINMENT CENTER 1105 Third St. S.W, Winter Haven, 33880, Jan-Feb ’11 ◆ DELMONICO’S ITALIAN STEAKHOUSE 6115 Westwood Blvd., Orlando, 32821-8082, Jan-Feb ’11 ◆ SOUTHERN CHARM 1712 Hawthorne Road, Gainesville, 32641, Apr-May ’11 ◆ VILLAGE PIE 333 SW 2nd Ave, Ft. Lauderdale, 33301, Jan-Feb ’11 ◆ HIGH CONCEPT RESTAURANT to be named 9701 Collins Ave, Bal Harbour, 33154, May-June ’11 ◆ ST. REGIS WINE BAR 9701 Collins Ave, Bal Harbour, 33154, May-June ’11 ◆ AURA - RESTAURANT & LOUNGE S. Eola Drive, Orlando, 32801, Jan-Feb ’11 ◆ FOUR RIVERS SMOKEHOUSE 1047 S. Dillard St, Winter Garden, 34787, March - April 2011 ◆ BUCCAN AN EXOCTIC RESTAURANT 350 S. County Rd, Palm Beach, 33480, Jan - 2010 ◆ VILLAGE PIZZERIA, Hwy 441, Tavares, 32778, Jan - 2010 ◆ SAIGON HOT PIE, 826 Park Ave, Lake Park, 33403, Jan-Feb ’11 ◆ BIAGIO'S, 723 E. Broward, Ft. Lauderdale, 33301, Jan-Feb ’11
◆ NEW RESTAURANT to be named 8530 Little Rd, Tampa, 34654, Jan - 2011 ◆ OLD TOWN TAVERN 10 E Dixie Hwy., Boca Raton, 33432, Jan-Feb ’11 ◆ THE FRESH MARKET 1800 West Ave, S. Miami Beach, 33139, Jan-Feb ’11 ◆ THE FRESH MARKET 20409 S. State Rd. 7, Boca Raton, 33498, Apr-May ’11 ◆ TIBBY'S NEW ORLEANS KITCHEN (new Tijuana Flats concept), 2203 Aloma, Winter Park, 32792, Jan-Feb ’11 ◆ SAIA - SUSHI RESTAURANT, 999 North Fort Lauderdale Beach Blvd., Ft. Lauderdale, 33304, Jan - 2011 ◆ B'STRO - A FULL-SERVICE RESTAURANT, 999 North Fort Lauderdale Beach Blvd., Ft. Lauderdale, 33304, Jan - 2011 ◆ QUENCH, A PATIO BAR, 999 North Fort Lauderdale Beach Blvd., Ft. Lauderdale, 33304, Jan - 2011 ◆ SUNNIBUNNI 5202 Ocean Blvd, Crescent Beach, 34242-3309, Jan-Feb ’11 ◆ JOJO'S TACOS 216 E. Commercial, Ft. Lauderdale, 33308, Jan-Feb ’11 ◆ YOGURT WORKS 5562 Flamingo Rd, Cooper City, 33330-2700, Jan-Feb ’11 ◆ CRAZY YOGURT 2271 S. University Dr, Cooper City, 33024-3611, Feb-Mar ’11 ◆ SUSHI JAPAN 2410 Weston Rd, Weston, 33326-3261, Feb-Mar ’11 ◆ CARMINES TRATTORIA 8200 Mills Dr, Miami, 33183, Feb-Mar ’11 ◆ GELSIA GELATO, 8200 Mills Dr, Miami, 33183, Feb-Mar ’11 ◆ CADILLAC RANCH, 8200 Mills Dr, Miami, 33183, Feb-Mar ’11 ◆ LA SPADA SUBS 1495 SE 17th St, Ft. Lauderdale, 33316, Jan-Feb ’11 ◆ NAME TO COME 2700 N Federal Hwy, Boca Raton, 33431-7720, Jan-Feb ’11 ◆ DOS CAMINOS 1140 Seabreeze Blvd, Ft. Lauderdale, 33316, Jan-Feb ’11 ◆ SHIPYARD BREWING Fairbanks Ave, Winter Park, 32789, Feb - 2011 ◆ CANTINA LAREDO 4414 SW College Rd., Ocala, 34474, Jan- Feb 2011 ◆ GUY HARVEY'S ISLAND GRILL 4414 SW College Rd, Ocala, 34474, Jan- Feb 2011 ◆ OYE CUBAN GRILL 11327 S. Dixie Hwy., Pinecrest, 33156-4442, Jan- Feb 2011 ◆ NEW RESTAURANT TO BE NAMED 11210 US Hwy. 41 South, Gibsonton, 33534, Jan-Feb ’11 ◆ TOTAL WINE & MORE 980 State Rd. 7, Wellington, 33411, Jan-Feb ’11 ◆ BEARD PAPA FRESH 'N NATURAL CREME PUFFS 4922 West SR 46, Sanford, 32771, Jan-Feb ’11 ◆ CABO FLATS CANTINA & TEQUILA BAR 358 San Lorenzo Ave, Coral Gables, 33146, Jan-Feb ’11 ◆ CG BURGERS PGA Blvd, Palm Beach Gardens, 33418, Jan-Feb ’11 ◆ ATLANTIC OCEAN CLUB SEAFOOD REST 217 E. Atlantic Ave., Delray Beach, 33444, Jan- Feb 2011 ◆ BUDDAH SKY BAR Atlantic Ave., Delray Beach, 33444, Jan- Feb 2011 ◆ LONGHORN STEAKHOUSE 8398 Vineland Ave, Lake Buena Vista, 32821, Feb-Mar ’11 ◆ TONY ROMA'S NE Indian Drive, Jensen Beach, 34957, Jan-Feb ’11 ◆ LIL BIT A BROOKLYN 751 S. Federal Hwy, Stuart, 34994, Jan-Feb ’11 ◆ SALSA FIESTA (2nd US location with more planned), I-75 and Pines Blvd, Pembroke Pines, 33023, March - April 2011 ◆ BASH RESTAURANT 5970 SW 18th St, Boca Raton, 33433, Jan-Feb ’11 ◆ SOPRANO'S DUELING PIANO BAR (backside of Big Kahuna), 17 S. Fort Lauderdale Bch Blvd., Ft. Lauderdale, 33316, Feb ’11 ◆ CATCH GRILL & BAR 1633 North Bayshore Drive, Miami, 33132, Jan-Feb ’11 ◆ EXPRESSAMANTE ILLY CAFÈ 1633 North Bayshore Drive, Miami, 33132, March 2011 ◆ JIMMY JOHN'S GOURMET SANDWICHES 2325 Ulmerton, Tampa, 33762, Jan-Feb ’11 ◆ TOKYO STEAKHOUSE 29 N. Boulevard of the Presidents, Sarasota, 34236, Jan-Feb ’11
◆ WEI WEI CHINA GOURMET 1098 E Hillsboro Blvd, Deerfield Beach, 33441, Jan-Feb ’11 ◆ NIBI FROZEN YOGURT 4607 S University Drive, Ft. Lauderdale, 33328, Jan-Feb ’11 ◆ BAVARO CAFE 2901 Hollywood Blvd, Hollywood, 33020, Jan-Feb ’11 ◆ GYROVILLE REALLY FRESH GREEK CAFE 11103 Pines Blvd, Pembroke Pines, 33026, Jan-Feb ’11 ◆ YOU SAY WHEN YOGURT 250 Westshore Plaza, Tampa, 33609, Jan-Feb ’11 ◆ YOU SAY WHEN YOGURT 1900 Tamiami Trail N, Naples, 34102, Jan-Feb ’11 ◆ YOU SAY WHEN YOGURT 8201 S. Tamiami Trail, Sarasota, 34238, Jan-Feb ’11 ◆ THE CELLARS WINE BAR 106 E. Magnolia Ave., Eustis, 32726, Jan-Feb ’11 ◆ ZAXBY'S RESTAURANT 11554 University Blvd., Orlando, 32817, Jan-Feb ’11 ◆ VINNIE'S REAL ITALIAN ICE 3805 E. Grant St., Orlando, 32812, Jan-Feb ’11 ◆ NEW YORK SUB EXPRESS 11768 E. Colonial Drive, Orlando, 32817, Jan-Feb ’11 ◆ RENDEZVOUS LOUNGE INC. 6394 Silver Star Rd. Ste 8, Orlando, 32801, Jan-Feb ’11 ◆ BOB EVANS RESTAURANT 3250 Hodges Blvd., Jacksonville, 32224, March - April 2011 ◆ UNWIND 1880 Congress Ave - Ste 130, Boynton Beach, 33426, Jan ’11 ◆ CROCANTE GOURMET BAKERY 2708 N University Dr, Coral Springs, 33065, Jan-Feb ’11 ◆ GREEN HOUSE 2495 E Commercial Blvd, Ft. Laudredale, 33308, Jan-Feb ’11 ◆ ROUGE WORLD CUISINE 3957 163rd St, N. Miami Beach, 33160, Feb-Mar ’11 ◆ PIZZA FUSION 9556 W. Linebaugh Ave., Tampa, 33626, Jan-Feb ’11 ◆ CHIC ASIAN EATERY 1450 S. Dixie Hwy., Coral Gables, 33146, Jan-Feb ’11 ◆ TAPAS & TINTOS, 3535 NE 2nd Ave., Miami, 33137, Jan-Feb ’11 ◆ BRICK HOUSE TAVERN + TAP 1511 N. Federal Hwy, Ft. Lauderdale, 33304, Jan-Feb ’11 ◆ THE BANK MIAMI GALLERY & LOUNGE 139 NE 1st St Ste 400, Miami, 33132, Jan - 2011 ◆ BENCHWARMERS 6431 US HWY 19, New Port Richey, 34652, Jan-Feb ’11 ◆ PDQ FRESH FOOD FAST -a new restaurant concept 2207 S. Dale Mabry Hwy., South Tampa, 33629, Feb-Mar ’11 ◆ GIORGIO'S OVEN FRESH PIZZA CO. 3501 W Boynton Beach Blvd, Boynton Beach, 33436, Feb. ’11 ◆ WHICH WICH 7600 Dr. Phillips Blvd. Ste 64, Orlando, 32819, Feb - 2011 ◆ ROTTHMAN’S PRIME STEAK & SEAFOOD GRILL 7500 International Dr, Orlando, 32819, Feb-Mar ’11 ◆ TILTED KILT 9720 Deer Lake CT, Jacksonville, 32256, Jan-Feb ’11 ◆ NAPA’S STONE-FIRED DRAFT HOUSE 100 S. Eola Drive, Orlando, 32801, Jan-Feb ’11 ◆ MOE’S SOUTHWEST GRILL 8746 Mills Drive, Kendall, 33183, Jan-Feb ’11 ◆ YAMA'S GREEK TAVERN 9753 Deer Lake Court, Jacksonville, 32246, Jan-Feb ’11 ◆ STEAMER SPORT SHACK 839 Miramar St, Cape Coral, 33904, Jan - 2011 ◆ SPORTS BAR AND GRILL To come when available, Melrose, 32666, Jan-Feb ’11 ◆ GEORGE & WENDYS CORNER GRILL 2499 Periwinkle Way, Sanibel Island, 33957, Jan - 2011 ◆ NORKIES 1429 Washington Ave., Miami Beach, 33139, Jan - March 2011 ◆ GREENSPOON HEALTHBAR & GRILL 921 Brickell Ave., Miami, 33131, Jan - March 2011 ◆ NESTICOS VELEZULEN 4243 NW 107 Ave, Miami, 33186, Jan - March 2011 ◆ KING JERK & GRILL RESTAURANT 161 N.E. 183 St., Miami, 33179, Jan - March 2011 ◆ CHIPOTLE MEXICAN GRILL 9259 Mercato Way Ste 2110, Naples, 34108, Jan-Feb ’11 ◆ CHIPOTLE MEXICAN GRILL 4655 PGA Boulevard, Palm Beach Gardens, 33410, Jan-Feb ’11
What’sGoing On April of 2011, a wide variety of 25th anniversary-themed events will be hosted.
◆◆◆◆ The Pillars Hotel in Ft. Lauderdale announced that its most recent renovation is now complete. Changes include an expansion of the common area as well as the elimination of smaller rooms in favor of larger more comfortable suites. The new space includes a formal dining room, wine bar and elegant lobby/lounge area. As a result of the improvements the hotel is now able to provide a well equipped 22 seat boardroom for meetings and conferences. For more info visit them online at www.pillarshotel.com . ◆◆◆◆
acres of land, Streamsong will be home to approximately 140 guest rooms, five villas, two 18-hole golf courses, more than 20,000 square feet of meeting space, three restaurants and two lounge areas, a full-service spa, hiking and nature trails and many other amenities.
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Darden Restaurants headquarters has a cafeteria with take-home meals. It will soon have another amenity, its own hotel. The company is developing a 129-room Courtyard by Marriott at Darden's 64-acre campus in south Orange County. The hotel, along John Young Parkway will provide lodging for Darden's employee-training programs, but will also be open to the public. Construction on the fivestory project is expected to start next year, and developers hope to have the property open by mid-2012.
◆◆◆◆ The Council of Hotel and Restaurant Trainers (CHART) has scheduled its 81st Annual Hospitality Training Conferences for Feb 5-8, 2011. They will be held at the Hilton at the Walt Disney World Resort in Lake Buena Vista, on which will mark the 41st year of this professional association of hotel trainers, restaurant trainers and human resource professionals. These conferences are the premier gathering of hotel trainers, restaurant trainers and human resource professionals, who
◆◆◆◆ Streamsong Resort, Ft. Meade, is set to offer an alternative style of lodging with their new property that is set to open in fall 2013. Situated on 16,000
meet to learn from inspiring keynote speakers, participate in interactive educational break-out sessions, network together, and share best practices. Each 3 day conference (and the pre-conference day) is packed with informative sessions designed to help hotel and restaurant training professionals' best solve key issues facing the hospitality industry. Training is at the core of creating and retaining engaging employees. Visit the website @ www.chart.org all details. ◆◆◆◆ Chavelier Collections is unveiling its new line of stemware designed to aerate wine on a direct pour, eliminating the need for messy, third-party aeration devices. Conceptualized and designed in California, and engineered in Connecticut by the independent firm GYRE9, Chevalier Collection's wine glasses are made of leadfree borosilicate glass and feature an innovative vessel within the glass that exposes the wine to a high level of aeration, enhancing the flavor profile of red and white wines. Chevalier Collection fine stemware are handblown and hand-assembled. All inquiries can be made on the company's website www.chevaliercollection.com. ◆◆◆◆ Restaurant owners can add Hoffmaster beverage napkins to their restaurants at wholesale prices. Hoffmaster is a leader of paper products and is known in the industry for producing a comprehensive range of specialty restaurant beverage napkins for many years. Along with the quality, Hoffmaster also includes a broad range of colors and patterns to match any occasion, mood, season and décor. "Waldowares.com understands the importance of fine dining and that is the reason we sell restaurant beverage napkins manufactured by big brands like Hoffmaster at wholesale prices so that all restaurant and food joint owners can enjoy this luxury at affordable prices", remarked the General Manager at Waldowares.com. Waldowares.com offers Hoffmaster colourful restaurant beverage napkins. They also offer wholesale restaurant supplies, wholesale paper products, foodservice equipments, kitchen accessories and many other commercial foodservice products/supplies for restaurants, kitchens or bars. ◆◆◆◆ Handy International announced the world's first and only Certified Gluten-Free Crab Cake. The certification, issued by the independent auditing body Gluten-Free Certification Organization - www.gfco.org. The announcement comes on the heels of months of development effort centered on rethinking the crab cake. Handy was able to produce an alternative for gluten-free consumers that can pass a testing protocol far more stringent as the proposed USFDA standard. In recent years millions of Americans have begun to adopt the gluten-free lifestyle as a growing body of scientific data is revealing the negative effects of gluten consumption to an ever-growSee WHAT’S GOING ON page 14
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What’sGoing On ing population of American consumers. Carol Haltaman, who heads up Handy's research and development team, noted, "We're particularly pleased that we created a cake that not only meets the stringent testing requirements, but is simply one of the best-tasting crab cakes we have ever produced. When you consider that nearly one in seven Americans is either gluten-intolerant or gluten-sensitive it was easy to see the need to bring topquality products to this market."
quent one-on-one visits to her custhe direction of multi-cultural chefs tomers as they enjoy their meals. "One from Europe and South America of the most memorable challenges getbefore mastering his culinary techting the restaurant nique at Orso, NY and Joe started was finding Allen, NY. Due to his sucthe right team to work cess at Joe Allen, NY, Chef with me, who underPaul was promoted to execstood my mission, utive chef and opened Joe creativity, and craziAllen Miami Beach in 1998. ness. I must have gone Before joining the Soyka through 10 kitchen team, he spent a decade workers and countless making his mark at the servers," she recalls. restaurant preparing classic Chef Adrianne's was American dishes with a founded solely on risk Mediterranean accent. Chef Paul Suriel and faith. The restau◆◆◆◆ rant benefited initially from a true grassroots, word-of-mouth campaign Travel Essentials offers a select enabled by the superb dining experirange of Travelfare packs designed for ences the owner and chef consistently those times when restaurants and cafes provided to her customers. "A grasson properties close temporarily for the roots campaign is the most honest, I holidays. Travelfare packs are a simple believe, even though the hardest; it is way to feed hungry guests and maintain the evidence of a labor of love," says service levels when regular meal options Chef Adrianne. are restricted by events, renovations, holidays or other circumstances. Travelfare ◆◆◆◆ breakfast packs come in a variety of light The team at Soyka, the anchor dinContinental-style configurations coning establishment at the 55th Street sisting of cereal, milk, juice, bar or Station in Miami’s historic MiMo disspreads for toast with a choice of cereal trict, has welcomed Chef Paul Suriel as varieties available across the range. the restaurant’s new executive chef. He Travelfare packs are supplied at wholewill head the kitchen with the support sale prices allowing for retail margins in a of longtime culinary colleague Pastry 35% - 50% range. Minimum quantities Chef William Newcomb, also new to ranging from 20 breakfast packs or 40 the Soyka family. Born and raised in Supreme snack packs can be ordered. the Dominican Republic, Chef Paul Started in 2005, Travel Essentials supmoved to New York City in the 1980s plies the hospitality, accommodation and discovered his love for all things and travel sectors with innovative food culinary. He spent many years working and beverage packs. behind the scenes at various New York ◆◆◆◆ City restaurants. He was soon allotted See WHAT’S GOING ON page 16 the opportunity to apprentice under
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beer serving establishment right on up to the large, mega sports bars. For all details call 888.526.6284. ◆◆◆◆ Innovative Food Holdings, Inc., Naples, through its subsidiaries, provides perishables and specialty food products to the wholesale foodservice industry. The company’s gourmet products are also available to the general public through their retail website (www.forthegourmet.com) and partner channels. The company distributes approximately 3,800 perishable specialty food products.
South-Tek Systems, the Leading Designer and Manufacturer of ◆◆◆◆ Nitrogen Generation Technology, is now offering the BeerBlast® Plus, Chef Adrianne's V ineyard their second generation Mixed Gas Restaurant and Wine Bar, a Miami, Dispense System. The BeerBlast® Florida-based restaurant that repliPlus generates its own beverage grade cates Napa Valley, is celebrating its 4th Nitrogen onsite and blends it with anniversary to date. The modestly CO2 to provide a very sized eatery anchors pure, cost effective, one end of a neighaccurate blend of borhood strip miniBeer Gas. This new mall and has a rather system maintains the understated exterior same high quality that belies the elestandard of its predegance and culinary cessor while offering uniqueness that a variety of reliability awaits inside. Chef and performance Adrianne Calvo, the Chef Adrianne Calvo improvements as well restaurant's proprias decreased install and life cycle costs. etor/owner and executive chef, has The BeerBlast® Plus Series is available molded the establishment into one of in four models; S-200P, S-400P, S-600P the city's true dining pleasures while and the S-800P the range of models are managing to keep a personable atmossized to handle the low volume draft phere that is underscored by her fre-
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pizzerias not only Dayve Stewart & The because of its Vibe. The Gala will benea w a rd - w i n n i n g fit the Diabetes Research taste, but because Institute and the Sun they only use the Sentinel Children’s Fund. freshest, healthier ◆◆◆◆ and all-natural, hormone, pestiMobilecold.com has cide and chemiopened in Ormond Don Derocher, Shari Gherman, cal-free ingrediBeach at 1042 N. Patrick Sullivan, Stacy Ostrau, and ents. The two new Highway US 1, Suite 5. Vincenzo Gismondi. Pizza Fusion Mobilecold.com has a restaurant owners, Ralph Santell and fleet of portable freezer and refrigeratDavid Burton, plan to open their ed trailers that can fit almost anyrespective locations in January 2011. where. All trailers are powered by 110 Ralph Santell will be opening his new volt power and designed for extra store location in Westchase at 9556 West space, catering special events and Linebaugh and Dave Burton will be fundraisers. Platforms are mounted on opening doors on his restaurant on 777 all trailers so that they can go mobile North Ashley Drive. with the use of a generator. Rick Rivers, owner of Mobilecold.com is formerly ◆◆◆◆ with Cold to Go, Inc., a portable refrigeration business for over ten years. The The fourth annual American Fine trailers can also be purchased. Visit Wine Competition take place this www.mobilecold.com for all specials year on February 12, and details or call 386.672.0707. 2011 at the Hyatt Pier 66 in Ft. Lauderdale. ◆◆◆◆ More than 600 of the finest wines produced in American Metalcraft's new the United States will be Birdnest Coffee Caddies are manufacon hand. The event is tured from twisted black or chrome closed to the public. All wire and feature 6 separate compartof the wines can be tastments for sugars, creamers, stirrers, tea ed- accompanied by a bags, and more. They were designed to wine-inspired four course dinner. The complement American Metalcraft's AFWC Gala is an incredible evening, popular line of Birdnest Baskets and where all of the wines from the AFWC Condiment Racks. New Teardrop are poured by volunteer “Wine Angels”. Creamers, with their trendy flask-like Guest emcee this year is Alan Kalter design, bring a fresh look to coffee and (announcer for the Late Show with tea service with their brushed stainless David Letterman). The entertainment steel finish and unusual spouts. They is performing artist Michael Israel and See WHAT’S GOING ON page 18 internationally acclaimed Saxophonist
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product created by the world renowned cutlery company. Visit the website at www.superprod.com. ◆◆◆◆ At Hospitality 2011 Wrapex is launching its new Prowrap Premium range of cling film and aluminium foil. The company will also showcase its latest Speedwrap catering film and foil dispensers alongside the established Prowrap professional range of cling film, foil, baking parchment and greaseproof paper. Prowrap Premium is a new range that offers the caterer the option of thicker, stronger foil and film. “Premium is the commercial kitchen heavyweight – as well as being tougher than standard films and foils it’s also easier to handle,” says Nick Scoon of Wrapex. “It’s especially useful in very busy sites, where standard wraps may be prone to getting torn or scrunched on the roll.”
◆◆◆◆ The Norris BT160GD BARMATE Glasswasher/Dishwasher, now available from Aqua Wash Technologies, is designed for small to large bar operations. The high wash chamber design makes it perfect for beer jugs and wine carafes up to 240mm high, as well as beer glasses, coffee cups and small plates. ◆◆◆◆ Wusthof knives are now available on the Superior Restaurant Equipment and Supplies website. Superior has added 43 new products to the website, including Restaurant Knives in the Grand Prix II, Silverpoint II, Gourmet and Classic lines. Chefs all over the world use this top of the line
◆◆◆◆ Natural and eco-friendly pizza restaurant franchise and 2010 Hot Concept Winner, Pizza Fusion will be opening two locations in the Tampa area in January 2011. Pizza Fusion has become one of pizza-lovers’ favorite
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17 JANUARY 2011
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are available in 3 oz. and 5 oz. capacities. For more information or for a copy of American Metalcraft's all new 2011 Product Catalog, contact the company at 800 333-9133 or visit them online at www.amnow.com. ◆◆◆◆
Picard Ovens Inc. has been manufacturing ingenuity since 1957. During the last few years, Picard Ovens has known a blazing evolution. Their team grew, and their range of product increased. Visit the new Picard Ovens line up at the NAFEM show, booth 2465, where the members of their team will introduce the new ultra pure euro-line of products; the new EuroStyled Revolution Hybrid oven a revolutionary concept that will save space, energy, and afford perfect results. The brand new Modulux, is a stackable modular solution designed for making perfect bread, The re-designed Spitfire pizza oven and the LP200 stone conveyor oven makes perfect pizza in 5 minutes will also be on hand. For all details visit www.picardovens.com. See the company ad on page 12 of this issue. ◆◆◆◆ A newly remodeled IHOP restaurant has reopened in Clearwater Beach at 655 S. Gulfview Blvd. ◆◆◆◆ True to its Wood Stone roots, the Vertical Spit Rotisserie, with its central flame tower and Churrasco-style spit orientation, will be an asset in any display kitchen. The vertical spits allow for multiple menu items to be roasted like rotisserie chicken. Chefs can cook pork alongside beef alongside
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Peruvian chicken with no cross contamination. Vertical spits allow the juices to still self baste the meat, but the drippings then fall into the water wash instead of onto the other spits. In some traditional horizontally oriented rotisseries there are limits to single species cooking at any given time because the juices fall from one spit to the next. It has a small footprint (approximately 36" wide x 32" deep and a height of 77"). It can fit through any door and into any cook line, says the company. For more information visit www.woodstone-corp.com. ◆◆◆◆ National Retail and Restaurant Defense Association - www.nrrda.org is hosting its 2011 Annual Conference in Orlando, FL on Wed., February 23 – Friday, Feb. 25. The educational conference — What’s Hot and How to Handle the Heat! — will take place at the Orlando Airport Marriott and will kick off with a golf outing at Eagle Creek Golf Course. For a full schedule of events or to register, industry professionals can visit the “Upcoming Events” section on the website. NRRDA is non-profit networking association of legal and claims professionals devoted to sharing knowledge and resources in defense of the retail and restaurant industries. Members include retail and restaurant industry representatives, insurance professionals, inhouse counsel, attorneys and vendors. ◆◆◆◆ FWE's Clymate IQ Heated Holding Cabinet reaches set heat and humidity levels in just 30 minutes. That's twice as fast as other cabinets, according to the company. It then keeps food at See WHAT’S GOING ON page 23
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Restaurant Vendors Association MEMBERS DIRECTORY • New members are always welcome! Call 954-584-7330 Grease Trap Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . (954) 722-2585 All Clear Technologies, Inc.. . . . . . . . . . . . . . . . . . . . . . . . . . . . Bruce Schreiber Insurance . . . . . . . . . . . . . . . . . . . . . (954) 565-4321 / (954) 829-9706 Cell Anderson Insurance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Eric Anderson Janitorial Services & Maintenance . . . . . . . (954) 735-2130 / (561) 394-2750 Emmaculate Reflections Cleaning Service. . . . Leonard Feinstein, Jerry Donath Linens. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (305) 554-5112 Gold Coast Linens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Yetta Shapiro Meat. . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 523-2573 / (800) 497-3810 Grand Western. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jacqueline Cormier Music / Security Surveillance. . . . . . . . . . . . . . . . . . . . . . . (954) 292-3524 Muzak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Maggie Naylor
Payroll Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (888) 717-5577 Paymaster . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Ray Monzon Pest Control. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 522-6202 Orkin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . John Kennedy Printing & Graphics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 562-0835 Graphic Services . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Tom Brain Produce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 496-5511 Culinary Produce & Dairy . . . . . . . . . . . . . . . . . . . . . . . . . . John Heimerdinger Publications. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (561) 620-8888 Today’s Restaurant News, Boca Raton . . . . . . . . . . . . . . . . . . . . Howard Appell Refrigerator Door Seals & Gaskets . . . . . . . . . . . . . . . . . . . (800) 881-4663 Arctic Seal & Gasket . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fred Froberg Restaurant Consultants . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 579-1649 Rewards Network. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Robert Kovachich Sanitation Supplies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 369-8392 Swisher . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Gene Ruggere Tropical Drink Mixes. . . . . . . . . . . . . . . . . (305) 388-1252 / (305) 586-3549 Tropical Delight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Bruce Russo Visitor Magazine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 463-4733 Travelhost. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sharon Zalkin
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Auctioneers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (561) 706-7218 Toby Neverett Auctions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Toby Neverett Bakery Products & Frozen Muffin Batter . . . . . . . . . . . . . . . (954) 923-0977 Southern Bear, Hollywood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Alan Sacharoff Beverages/Compressed Gases. . . . . . . . . . (954) 584-7330, (800) CO2-TANK Broward Nelson Fountain Service, Fort Lauderdale . . . Bill Regan, Lee Spencer Business Brokers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (561) 809-9833 BIZ Realty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Danica Blazanovic (Alcohol) Beverage Law . . . . . . . . . . . . . . (954) 321-0886 / (800) 533-6553 S.E.R.V.E. Programs, Inc., Fort Lauderdale . . . . . . . . . . . . . . . Michael McClain Cash Registers, Touch Screens . . . . . . . . . . . . . . . . . . . . . (800) 771-7100 Pinnacle Hospitality Systems, Fort Lauderdale . . . . . . . . . . . . . . Timothy Sapp Coffee, Tea, Expresso . . . . . . . . . . . . . . . . . . . . . . . . . . . . (305) 654-8683 Restaurant Beverage Services . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jeff Ostroff Credit Card Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 319-5599 Wholesale Merchant Group. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jill Perris Desserts / Ice Cream . . . . . . . . . . . . . . . . (954) 583-5111 / (800) 946-7370 Gelato Fino Desserts, Fort Lauderdale . . . . . . . . . . . . . . . . . . . . . . Greg Parker Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (786) 423-8346 KC Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Ken Cohen Equipment Repair. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 489-0104 TWC Services . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Marc Daniels Exhaust Hood Cleaning . . . . . . . . . . . . . . . (954) 792-1770 / (800) 675-5946 Airways Cleaning & Fireproofing Co., Fort Lauderdale . . . . . . . Timothy Greene Fine Food & Specialties . . . . . . . . . . . . . . . . . . . . . . . . . . (800) 347-9477 Swiss Chalet, Miami. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Aimar Dontenville Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 614-1401 Collins Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jennifer Latham Floor Drain Line Cleaning . . . . . . . . . . . . . (954) 792-1770 / (954) 478-9890 Bio-Clear, Inc., Fort Lauderdale . . . . . . . . . . . . . . . . . . . . . . . . . . . . Joe Jacobs Food Brokerage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (561) 715-6905 Boy Asian Brokerage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . John Ernst Frozen Cocktails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (305) 388-1252 Tropical Delight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Bruce Russo Glass Washers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 263-3621 Bar Maid. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Andy Ercolino
20 JANUARY 2011
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Chef Derek Barnes
Derek Barnes dreamed of and planned for the day he would serve as chef in his own restaurant long before he opened Derekâ€™s Culinary Casual in Sarasotaâ€™s upcoming Rosemary District. After graduating with honors from The School of Culinary Arts in Denver, Derek went to New Orleans to work with Emeril Lagasse in his Emerilâ€™s restaurant. Starting there as garde manger, within a year and a half Derek had earned a sous chef position. After four years with Emerilâ€™s, Derek explored his options up and down the east coast. After several interviews at Anna Maria Islandâ€™s award-winning Beach Bistro, Derek and his wife, Beth, decided that the Suncoast seemed like the perfect place to raise their family. Derek took a position as Chef de Cuisine at the Beach Bistro. Since opening Derekâ€™s Culinary Casual in January 2006, Derek has been earning accolades and awards: Semifinalist for the prestigious James Beard
Pompano Beach, Florida Serving the Florida Hospitality Industry since 1990 R e s t a u ra nt Ve n d o r s A s s o c i at i o n M e m b e r
Got some empty seats?
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pty seats. Drive traffic. Offset cash expenses.
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Best Chef South award, Florida Trend â€˜s Golden Spoon award, "Most Innovative Chef" in the Best of SRQ Magazine 2009, and a place in the exclusive Zagat 2009 Americaâ€™s Top Restaurants list. Chef Derek brings together surprising combinations of flavors and textures in a progressive American cuisine. Adventurous diners will appreciate Derekâ€™s unique creations, and those with less daring tastes will enjoy his modern comfort food. Drawing from a rich blend of culinary styles and traditions, Derek is committed to bringing pleasure to all five senses when you dine at Derekâ€™s Culinary Casual. Derek and Beth are enjoying life in Sarasota with their son, Jack and daughter Reshma. Derek continues to explore and expand his culinary skills as he prepares thoughtful, imaginative dishes for all who dine at Derekâ€™s Culinary Casual. A semifinalist for the prestigious James Beard Best Chef South award, Derek worked with Emeril Lagasse in the kitchen of Emerilâ€™s in New Orleans before opening his own restaurant on the Sun Coast. Derekâ€™s talent for creating unique, delectable dishes has earned him Florida Trendâ€™s Golden Spoon award, the "Most Innovative Chef" title in the Best of SRQ Magazine 2009, and inclusion in the exclusive 2009 Zagat Americaâ€™s Top Restaurants listing. There is always something creative and new at Derekâ€™s. Unique soups, superb small plates and entrees are made from the freshest ingredients, hand selected from local suppliers whenever possible. Thereâ€™s always a sweet treat to add the finishing touch to every meal. Derek also offers wine pairing from their extensive global wine list â€“ where diners can choose from over 100 bottles or order by the glass. Derekâ€™s Culinary Casual is located at 514 Central Avenue in Sarasota and can be reached at 941.366.6565.
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All-Industry Celebration is $150 or $1,500 for a table of 10. Tickets for both can be purchased when registering. Members of NAFEM's allied industry organizations are eligible for a complimentary badge and up to $500 to offset travel and lodging expenses to and from The NAFEM Show. More information about this scholarship program is available on The NAFEM Show website. The North American Association of Food Equipment Manufacturers (NAFEM) is a trade association of more than 550 foodservice equipment and supplies manufacturers providing products for food preparation, cooking, storage and table service. Top end-user categories represented at The NAFEM Show include: Airport Restaurant Bars; Bars / Nightclubs / Discos; Business and Industry; Casual Dining Chain Restaurant; Casual Dining Independent Restaurants; College /
got over 15,000 hungry, card-holding members.
Universities; Convenience Stores; Corrections Facilities; Country / City Clubs; Cruise Lines; Employee Feeding; Ethnic Food Stores; Fine Dining Independent Restaurants; Fine Dining Restaurants; Food Manufacturerers and Full-service Chain Restaurants. Full-service segments Independent Restaurants; Gourmet Grocery Stores; Government and / or Military Facilities; Healthcare Home Meals; Kitchen Hotel Restaurant In-Flight Caterer Natural / Organic Grocery Stores / Primary / Secondary Schools / Quick Service Restaurants / Senior Living Facilities / Sports Venues / Supermarkets and Theme Park Warehouse Clubs. Attendee participation of the NAFEM Show includes: â—† 44% Dealer / distributor â—† 25% End User â—† 10% Consultant, specifier, architect, designer â—† 21% Other
Technology & marketing Ed Shields
Digital communication is everywhere, and can be used to your advantage for promoting your business! much more cost effective than traditional forms. The obvious reason for this is that delivery of your message does not require physical handling. A second, and less obvious reason, is the ability to use “narrowcasting”(as opposed to broadcasting) to restrict your advertising to your geographic target audience. It's a fact that assuming you have a relatively small local restaurant, ninety percent of your customers come from within 5 mile radius. Why bother paying for advertising in a newspaper that reaches 500,000 people, when only 5% of them are close enough to travel to your restaurant? And listen… here at Today's Restaurant, we practice what we preach! In addition to our print version of the newspaper, we now have an online version, as well as our own social networking site! We feel that all this additional technology brings us into the 21st century and enhances our overall marketing strategy. You will need to take similar steps if your plan on thriving or even surviving in the new economy.
E-MAIL MARKETING CAN BE THE KEY TO YOUR SUCCESS!
E-mail marketing is one of the most effective and affordable ways for a restaurant to reach their customers. It lets you target exactly who you want to reach, as often as you want to reach, with engaging e-mail newsletters, money-saving e-mail promotions and to establish an e-mail Birthday Club. We can help you start, grow and maintain your list of contacts — no technical expertise needed — we’ll design a complete program to meet your needs! If you are interested in having us help you in building your business, simply give us a call:
Your Restaurant Connection USA.com FAX US AT:
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EQUIPMENT — TODAY —
Ed Shields is Today’s Restaurant’s Technology Guru. He can be reached at 561.807.0243 or email TodaysRestaurant@gmail.com.
THE BEST SERVICE AVAILABLE!
from page 1
Over the past 10 years, Bridges has managed some of the country’s top brands. “I have had the opportunity to manage great brands such as Pabst Blue Ribbon, Kid Cuisine, Healthy Choice Ice Cream, and most recently Edy’s and Haagen Dazs Ice Cream brands.” “I loved working with ice cream and I knew it was something that I had a lot of passion for. With the national momentum behind yogurt that has been created on the West Coast, I knew it was the perfect time to take the yogurt momentum to the next level.” “We know the economy is tough right now, but at YSW our concept is self serve so consumers can eat as much or as little yogurt as they want, hence the name...you say when,” says Bridges. “Consumers have from 8 to 12 flavor choices and over 50 topping choices that they just pay a flat fee per ounce.” “We also offer Smoothies that are created by the consumer,” says Bridges. “The consumers get to choose exactly what they want in their smoothie from our fresh topping bar. Our fruit is never frozen and all locally grown. They just
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fill up the topping cup with their choices and we do the rest of the work.” “We are very excited about our five new stores that are opening in the next month. We opened Tyrone Square Mall on December 10th and will also open Sarasota, Naples, FishHawk and Plant City in the next month. We have some of the best franchise owners in the industry today. It is important to have a passion for our products and we are always looking for the right people that would like to open and own their own business. We are convinced that the benefits of yogurt will be appealing to consumers for years to come. We designed YSW Yogurt to be a low investment, low labor and overall very fun business to own and operate.” Additional locations are underway in Westchase/Tampa; Wesley Chapel; Naples Store #2; Land O'Lakes; Miami and Jensen Beach. “You Say When Yogurt Shoppes www.yswyogurt.com - will be popping up all over Florida for a guilt free yogurt experience,” says Bridges. WWW.TRNUSA.COM
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A fundamental shift is occurring in the world and the restaurant industry is certainly not unaffected by it! I am referring to the way new technology is changing EVERYTHING! The old advertising and marketing standbys like a traditional yellow page ad are rapidly yielding way to state of the art techniques which are generally much more cost effective and efficient. You have two choices: Embrace these and get on the bandwagon or watch while your competition steals your customers by utilizing the methods of today. In a recent blog post “Texting Business Away” by Howard Appell (the publisher of Today's Restaurant), on our own social network site, Howard discusses an employee of a store who was too busy texting to take care of customers. Obviously, this behavior of employees, while working, can have a huge negative impact on a business. But there is another side, a bright side, to this coin, one generally overlooked by our largely low tech industry. Digital communication is everywhere, and can be used to your advantage for promoting your business! Now if this seems too esoteric and complex to learn and you think you simply don't have the time, please think again! Or one day, when all of your customers are eating at your competitor’s place, you will have plenty of time, but then it will be too late! Now, I am not just referring to texting! You need to incorporate all new and upcoming forms of advertising in your marketing plans. This includes all the major social networking sites, like Facebook and Twitter, Internet search engines like Google, Yahoo and Bing, and of course a great looking, functional website! And the good news is that, in general, the new technology is
Florida secrets As the flavors are savored from Chef Gary Mormino, a Florida historian, culture maven, food scholar, and gourmand, the question, can be answered “What the heck is Swamp Cabbage?” during a surprising conversation on Florida’s sinful, bountiful cornucopia. A special Florida menu prepared by Enzian and Eden Bar Chef Charles Hamilton will be available to order. NORMAN’S at The Ritz Carlton, Grande Lakes will offer dishes like Gasparilla Island grouper cheeks, steamed Steinhatchee clams, and Key West gamecock; this is the stuff food lovers’ dreams are made of. This upscale feast features the flavors of Florida's cuisine and courses personally designed by a lineup of Florida’s culinary elite—all headlined by legendary award-winning Chef Norman Van Aken. The Florida Film Festival is the premier showcase in Central Florida for American independent and international film. Celebrating its 20th anniversary, the Festival debuted in 1992 and is a core program of ENZIAN, a nonprofit cultural organization founded in 1985. ENZIAN and the Florida Film Festival have served more than 1.5 million guests and hosted hundreds of notable celebrities including Paul Newman, Christopher Walken, Oliver Stone,
Why Pay For It When You Can Trade For It! Learn how South Florida Dines can help put customers in your restaurant.
Use Trade to Create a Recipe for Success: Ɣ7HOHYLVLRQ Ɣ'LUHFW0DLO Ɣ(-Mail Blasts Ɣ:HEVLWH3ODFHPHQW Ɣ6RFLDO0HGLD2XWUHDFK We serve more than 500 restaurants from Vero Beach to Miami Beach.
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Glenn Close, John Waters, Campbell Scott, James Caan, Ed Burns, Jason Lee, Gena Rowlands, William H. Macy and Virginia Madsen. The Festival is funded in part by national and local businesses and receives support from United Arts of Central Florida and the State of Florida, Department of the State, Division of Cultural Affairs, the Florida Council on Arts and Culture, National Endowment for the Arts and Academy of Motion Picture Arts & Sciences. In addition, this project is funded in part by Orange County Government through the Arts & Cultural Affairs Program.
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and Janie Lott, Jim Ballerano, Sharon and Bill Shubin, Jami Guttenberg, Tashia Rahl, Barbara Levitt and Richard Kuster. “Boca Bacchanal Partners include Republic National Distributing Company, The Boca Raton Resort & Club, Boca Raton Magazine, the City of Boca Raton, Cendyn, Carla Marsh Public Relations, Crown Wine &
Check out Today’s Restaurant online… find internet exclusive news, sign up for our Business Network, place a classified ad, subscribe to our print editions and more… www.trnusa.com
from page 8
Spirits, Legal Sea Foods, Atlas Party Rental, Palm Beach County Cultural Council and the Palm Beach County Tourist Development Council. Prime partnership opportunities are still available for Boca Bacchanal, and the Committee is also welcoming volunteers for all aspects of the events.
◆◆◆◆ Tasti D-Lite, a lower-calorie frozen dessert chain opened its third South Florida center in Boca Raton
in December. This is the second location owned and operated by area developer Robyn Vescovi who has an agreement to open at least 28 Tasti DLite Centers over the coming years i n P a l m Be a c h , Broward, MiamiDade, Monroe, St. Lucie, Martin and Okeechobee counties. Vescovi’s first center opened in early 2010 in Boynton Beach. Other Florida loca-
The Randell Fish cutting station with FX technology offers the solution to seafood temperature control by providing a refrigerated cutting surface with removable cutting boards for cleaning, a raised storage rail for portions after cutting, and two FX drawers for individual temperature storage. Operators find the FX drawer system to be very energy efficient and it allows them to precise-
◆◆◆◆ Today’s Restaurant News invites you to submit information for the What’s Going On column. Please e-mail your story to us. Please try to keep the word count between 2575 words. And visit our web site at www.trnusa.com!
optimum serving temperatures through peak serving periods. Portable and easy to use, it's designed for shortterm staging and extended holding times, eliminating hot spots and cold spots with minimal operator involvement. FWE, Food Warming Equipment Company, can be reached at 815.459.7500.
from page 18
ly manage temperatures by simply setting the controls for each drawer between - 5°F - 40°F. With this advanced system temperatures remain stable, with very little variance, even at the optimum fish storage temperature of 28 - 31oF. For more information visit www.unifiedbrands.net.
tions include a company-owned center in South Beach and two franchised locations in Sarasota.
Coming in April 2011! We’re cookin’ up another Special Issue — BBQ from A to Z… BBQ Franchising, BBQ Equipment, BBQ Food and maybe we’ll season it with a little BBQ Sauce. Don’t miss out…
Call today for more info… 561-620-8888
Introducing the businesses that serve the state’s foodservice industry.
Classified Ads One full year of classified advertising for only $149. Call 561-620-8888. Business for Sale or Lease
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Independent Rep needed to call on restaurants for a highly successful E-mail and inter-net marketing program. Generous commission, with residuals and a bonus potential for good performance. If you think this is for you, then fax your resume to 631-424-6392 or e-mail to firstname.lastname@example.org. 0311
NEW and USED RESTAURANT EQUIPMENT ALL TYPES ALL MAJOR LINES. CASH BUYOUTS, TRADE INS, IN HOUSE LEASING. GET OUR PRICE, BUDGET AND VALUE ENGINEERING FOR PROJECTS, CALL DAN MUCKLER 561-723-9071. 1111
INDEPENDENT REP needed for North Florida Territory. Good commision program. Calling on Foodservice, Hospitality Dealers. Designers, Hotels. Call Sherman 866-791-7064. email: Sherman@DesignersChoiceRep.com
Portable Refrigerated Trailers for rent or sale, coolers and freezers. All 110 volt power/easy entry. Rent by week or month. Call 386-672-0707 for details. 1111
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BUY OR SELL YOUR RESTAURANT WITH US! Call Now: 561-445-8198 email@example.com www.probinsonbiz.com Modern Bar/Bistro/Wine Bar — Dade County: Gross $240K, Net $60K Price $72K Pizza Restaurant — Palm Beach County Gross $1.45M, Net $375K — Price $896K Pizza Restaurant — Palm Beach County Gross $700K, Net $316,320 — Price $280K Bagel Deli — South Palm Beach County Gross $750K, Net $96,600 — Price $195K American Restaurant — Broward County Gross $ 175K — Asking $99K Free Standing Building — Built Out Restaurant North Dade County 4,000 square feet $4,000 / rent / month Finkel Business and Real Estate Brokers, Inc. Call: 561-445-8198 • firstname.lastname@example.org
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Manufacturers REP wanted — Calling on Dealers & end users in foodservice industry. Territory is Orlando & Tampa. Salary plus bonus & Expenses. Send resume to email@example.com 0711
FOR SALE!! LOGOS & EMBROIDERY, POLOS, SHIRTS, UNIFORMS, BEACH TOWELS & CHAIR LOUNGE COVERS. 954-985-9493 TEL. 954-9859430 FAX. Email: ANIMALPRINTS@BELLSOUTH.NET OR AFRICANSAFARI@LIVE.COM 0611
RESTAURANT Help Needed! (Hollywood, FL) RESTAURANT PLACEMENT GROUP is searching for talented Supervisors, Cooks, Cashiers, Servers, & Utility Workers (Full-Time & P-T) for QSR / casual restaurants in Hollywood, FL. Excellent benefits & tremendous opportunities for advancement and growth. E-mail resume in standard WORD (.doc) format to: Ken@RestaurantPlacement.com. Indicate WHICH JOB you are applying for in the SUBJECT line of your email!
We buy and Sell Used Equipment. Call us for the best deals. Ask for Big Steve 954 394-6100. 0311
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SALES ASSOCIATE WANTED Industry leader seeks bilingual, self motivated, salesperson for Miami-Dade. Calling on Supermarkets, Refrigeration Contractors, Food Distributors, etc. Generous compensation program, local support and training. Please contact Kevin @ 954-344-9658.
Services PHOTOGRAPHY!!! Food, Interiors, People or Product Images for Restaurants or the Foodservice Industry. Experienced Award Winning Professional WWW.MZPHOTO.COM • 954 321-8004 0211
Sales Associates wanted by Today's Restaurant to help grow our coverage in all of our markets. Knowledge of the foods service industry a plus. Must have basic computer skills and be email savvy. Good commission plus perks. Full or part time OK. Can work from home. Call 561 620-8888 or email resume to firstname.lastname@example.org
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Want to turn your business into a Franchise, or Distribution system? We can help guide you through the process. Contact Scott Weber, Phelps Dunbar LLP. www.franchiselegalteam.com 813-472-7892. 0211
Situation Wanted Service oriented HR professional with over 20 years of experience can assist you in building and developing human capital and ensuring compliance. Available onsite. Regular or contract. Barry 407-575-2970.
Unemployed? Today’s Restaurant wants to help you! Out of work professionals looking for a job in the industry can advertise their services FREE in our classified section. It’s our way of helping in these tough economic times. Email your classified ad (25 words) to email@example.com. This is a limited time offer.
On Thursday, February 3, a first in South Florida, The Italian Wine Masters will collectively showcase their wines in Miami.
Chianti Classico, Vino Nobile di Montepulciano, and Conegliano Valdobbiadene Prosecco Superiore. The Italian Wine Masters is the optimum in Italian wine showcase with the participation of over 90 wineries and exclusive master classes conducted by celebrated wine educator and author Kevin Zraly. This year’s master class topics are: The Different Styles of
Wednesday, February 2, the wineries head to the luxurious brand new JW Marriot Marquis in Miami located at 345 Avenue of the Americas. On Thursday, February 3, a first in South Florida, The Italian Wine Masters will collectively showcase their wines in Miami. Grand Tastings will feature the finest wines from the Consorzi Brunello di Montalcino,
Conegliano Valdobbiadene and The Waiting Game: Age-worthy Brunello di Montalcino, Chianti Classico, Vino Nobile di Montepulciano. IEEM, the organizers of Simply Italian – Great Wines, have been selected to celebrate the 10th Anniversary celebration of Food Network South Beach Wine & Food Festival with the “Experience Italy” Tent, the Italian pavilion at the Whole Foods Market Grand Tasting Village showcasing some of Italy’s finest wines and specialty food products; February 24-27, 2011. All details on this event can be learned by calling 305.937.2488.
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Miami, FL – To mark the ninth year of the best Italian Wine Trade Tasting in the United States, IEM of Verona, Italy, has designated February as the Simply Italian — Great Wines month, starting with Simply Italian — Great Wines, US Tour from February 1 to 3, 2011, and culminating with The Italian Tent at the 10th Food Network South Beach Wine & Food Festival: February 24-27, 2011. Simply Italian- Great Wines brings to South Florida the crème de la crème of Italian wine-producing regions including: Tuscany, Piedmont, Sicily, Marches, Friuli Venezia Giulia, Apulia, and Veneto, among others. For three consecutive days, this marquee Italian Wine event will offer an array of specialized seminars and guided wine tastings moderated by internationally — renowned wine experts, including Kevin Zraly, founder of the famous Windows of the World Wine School, one-on-one interviews with winemakers, and Grand Tasting Walk-Around events. Simply Italian kicks off on Tuesday, February 1, at the elegant Ritz Carlton in Palm Beach, 100 South Ocean Boulevard in Manalapan. On
February: Simply Italian — Great Wines Month
26 JANUARY 2011 FLORIDA
Entree & drink prices up atcasual diningrestaurants Boston, MA – How do you explain a menu pricing strategy where discount meals complete with appetizers are offered up on the cheap, while at the same time, lunch entrées have been bumped up almost a dollar compared to last year? “In a recession when restaurant customers are perceived to be worried about high prices,” says pricing consultant Leslie Kerr, “you might guess that price increases on entrées would be minimal. And you’d be wrong.” “What we’re seeing instead is the classic loss leader pricing strategy,” says the founder of Intellaprice, a pricing firm in Boston. A loss leader is a heavily discounted product designed to bring customers through the door, like a dollar double cheeseburger, for example. As long as customers also buy a drink and fries, or bring along friends who order more profitable meals, the loss is offset. “At casual dining chains, the major players are advertising great deals such as dinner for two for $20 to pull in customers, but once folks show up, they’re hoping there’s a subset who decide, ‘I don’t need dessert, I’ll just get a regular entrée.’ Your higher-value customer may well be spending less than most of the others at the table, and might even feel virtuous. In the meantime, the spike in her entrée price is less noticeable.” Intellaprice’s 2010 study, conducted in August and September, includes prices for nearly 12,000 beverages and 14,000 food items from casual dining brands in 21 markets nationwide. According to Intellaprice’s research,
lunch entrées are up by $.93, dinner entrées rose by $.72, and kids entrées spiked by $.30. If you want to save money, according to the study’s findings, draft beer is your best bet, followed by dessert, though this is not a good lunch strategy unless you’re a character on the show Mad Men. Intellaprice found that domestic
still the top means of luring guests in,” Kerr said. “You may see price promotions on TV, but the overall menu tells another story: the need to cover costs through price increases.” One might wonder if the increase in entrée pricing is just a sign of good things to come in the American economy. Perhaps at the tail end of the recession the American
Bar beverage prices up nearly 3%
Average Casual Dining Prices Average Price
If you want to save money, according to the study’s findings, draft beer is your best bet…
Dinner Entrée................. 12.98 13.70 $
Domestic Beer (Draft).....$3.66
Import Beer (Draft).......... 4.74
Domestic Beer (Bottle)....$3.69
Domestic Beer (Draft)..... 3.66
3.58 4.64 3.73 3.58
and imported drafts were down by $.08 and $.11 respectively. Bottled beer and cocktail prices are up. According to the study, prices have increased across most menu categories versus 2009. The only categories showing price decreases are add-ons and desserts — entrées, side items, and appetizers are all up. “There’s no question that deals are
doing what it feels is necessary to maintain profits. “The goal of the discount meal deals you see on TV is to increase customer traffic. But we’ve seen some brands report that their profit suffers because of the deep discounting — traffic is up, but average spending per meal goes down. The restaurants need to do what they can to offset the profit loss from discounts.” Intellaprice’s casual dining study, in its fourth year, tracks prices of all menu items. Other findings show that among chains surveyed, New York boasts the most expensive dinner entrées, at $15.01, while Los Angeles lunch entrées are priced highest at $9.27 on average.
people are starting to spend more on food before they loosen up the purse strings on other items like computers and clothes? Unfortunately not, says Kerr. The restaurant industry generally lags the economy, so rather than the rise in entrée pricing signaling good news, it’s more an indication of management
Alcoholic beverage prices rose less than entrées, according to Intellaprice’s study. “This year, increases of more than $.20 on cocktails are rare,” she said, explaining that “the one exception was Sangria, which was up on average by $.46.” Though the $.19 average increase on drinks may seem low, Kerr explained that it’s based on a lower average price of $5.86 in 2009 that rose to $6.05 in 2010. “Traditionally, a high portion of restaurants’ profits come from the bar, and beer prices show the most conservative change. Our research shows that on average, draft beers are down compared to last year for domestic and imported brands, while bottled beers are up slightly.” The study found domestic and imported drafts were down by $.08 and $.10, respectively, while bottled counterparts were up $.04 and $.08.
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Upcoming industry affairs Send your Calendar Event info to Today’s Restaurant!
25-27 ◆ The 35th Annual Hotel, Motel and Restaurant Supply Show of The Southeast Myrtle Beach Convention Center ◆ Myrtle Beach, SC ◆ www.hmrsss.com
Coca-Cola Bag in Box
27-30 ◆ Key West Food and Wine Festival Key West, FL
Big Red is Back at Broward Nelson!
28–30 ◆ The Naples Winter Wine Festival Naples, FL ◆ 888.837.4919
1-2 ◆ Simply Italian Miami & Palm Beach 2011
Syrups & Juices
The Ritz-Carlton Hotel Palm Beach ◆ JW Marriott Marquis Hotel Miami 877.217.9867 ◆ SimplyItalian@ieemusa.com
5-8 ◆ Chart’s 81st Annual Hospitality Training Conference
Hilton Hotel @ The Walt Disney World Resort ◆ Lake Buena Vista, Fl ◆ www.chart.org
No Minimum Order For Delivery Required!
10-12 ◆ The NAFEM Show
Orange County Convention Center ◆ Orlando, Fl ◆ firstname.lastname@example.org
23-25 ◆ National Retail & Restaurant Defense Association 2011 Annual Conference/ What’s Hot and How to Handle the Heat! ◆ Orlando Airport Marriott ◆ Orlando, FL ◆ www.nrrda.org
February 25 - March 1 ◆ The CMAA Annual Exposition
The Club Business Expo to be held in conjunction with the 84th World Conference on Club Management ◆ Orlando World Center Marriott ◆ Orlando, FL www.cmaa.org./conf
954-584-7330 ✴ 800-262-8265
24-27 ◆ The Food Network's 10th Annual South Beach Wine & Food Festival
Miami Beach, FL ◆ www.sobewineandfoodfest.com
Broward Nelson — the one stop for ALL your fountain needs wants to save YOU money!
28 JANUARY 2011 FLORIDA