February • March 2014 Volume 25, Number 2, 3
Memphis Restaurant Association
Message from the PRESIDENT Dear Fellow Members: The Memphis Restaurant Association celebrated its 50th Banquet on February 23, 2014 and did so in great style. As homage to our culinary heritage with a menu inspired by the great restaurants of yesteryear and created by Chef Andreas Kisler & Chef Konrad Spitzbart at the Peabody Hotel. We recognized Cordell Pirtle with the Restaurateur of the Year award and celebrated his commitment to, his employees, the MRA and the community at large. Sysco Memphis’ many years of service to our industry and our city was also recognized with the Associate Member of the Year award which was accepted by Louis Costabile Looking to the future, a record number of our members attended the annual TnHTA’s Day on the Hill in Nashville on February 26, 2014 meeting with our elected representatives to ensure that they are aware of the contributions our industry makes to the state and to remind them to support the legislative initiatives that help to further those efforts. On top of the agenda this year was the bill preventing local municipalities imposing arbitrary taxes on our industry and supporting the Governor’s budget which includes funding to promote the tourism industry in the state to the rest of the country and the world. Spring is here. Time to open the patios dust off the Campari bottles and start thinking of those summer menus. Slainte,
Majestic Grille 522-8555, FAX: 328-5655 firstname.lastname@example.org
Renew Your MRA Membership next month! Membership renewals are due May 1, 2014. Invoices will be sent out in April. 2014 Membership Rates Restaurant Member $250 *Restaurants with multiple locations (defined as 51% ownership of any concept) may be added on at $50/ additional location. Associate Member $300 New Restaurant $125 (recently opened in last (6) months) Non-profit and Educator $100
50th uet q n a B l Annua ts-Inside h Highlig
MISSION STATEMENT: The Memphis Restaurant Association (MRA) is the premiere support organization dedicated to the success of our industry and community now and into the future. We provide useful, accessible tools, educational services and governmental representation to promote the stability and growth of our members. The MRA is dedicated to building community relationships and involvement in order to increase membership and create a spirit of fellowship among its members.
*If you have multiple locations of the same or of different concepts, each additional location will be renewed at an “addon” rate of $50/location. As long as the primary membership has at least 51% ownership interest in all additional locations the add-on rate will apply. If a primary member has a minority interest in another restaurant then that location will have to renew as a full paying member. Each additional add-on location will have a linked and full benefit member listing in the online Dining Guide. Only the initial full paying primary restaurant member will have voting rights. Please email email@example.com if you have any questions.
Member Spotlight This month’s spotlight shines on Restaurant Member Cheffie’s Café and Associate Member Galler Foods, Inc.
Cheffie’s Café Conveniently located in High Point Terrace neighborhood a few paces from the Shelby Farms Greenline, Cheffie’s Café has spent the last three years making its presence known by serving their signature salads, sandwiches and soups to guests of all kinds. Locally owned and operated since April 2011, Cheffie’s prides itself on its unique concept and fresh ingredients year round. This spacious, family friendly restaurant has captured the hearts of many by allowing each guest to “be the chef” when they walk in the door. Your meal is your canvas at Cheffie’s. While offering an extensive menu of signature sandwiches and salads, patrons are encouraged to design their own creation from Cheffie’s long list of top-quality meats, fresh produce, toppings & house-made dressings. Cheffie’s is also proud to offer many vegetarian, vegan, and gluten-limited choices. All of these options are accompanied perfectly by the beer and wine assortment offered, with $3.50 pint night specials every Tuesday and wine specials every Wednesday. With summer quickly approaching, there’s no better way to get acquainted to spring and summer in Memphis than by enjoying your Cheffie’s meal on the expansive wooden patio. Featuring three high definition televisions, there is plenty of seating on this great outdoor deck. So, whether you are riding your bike on the Greenline, need a quick bite for lunch, wanting to pick up dinner on your way home, or just hungry for a fresh snack, Cheffie’s Café has you covered. Come visit the best salads and sandwiches in Memphis at 483 High Point Terrace.
Eat well. Eat fresh. Eat Cheffie’s.
RECIPE SPOTLIGHT Signature Santa fe Salad: Crunchy romaine lettuce Black bean & corn salad Cherry tomatoes Diced red onion Shredded white cheddar cheese Sliced marinated chicken Topped with buttermilk ranch dressing
483 High Point Terrace Memphis, TN 38122 (901) 343-0488 www.cheffies.com
Spotlighted members are chosen at random from members who participate in MRA meetings and events.
Galler Foods, Inc. Galler Foods, Inc. has been actively in the food service business for over a decade. We are a family owned and oriented company. We are so fortunate to be one of the few remaining locally owned food distributors in the Memphis area. We are so pleased that Carrie Johnson Hencyk and Billy Leppert (both formerly of Gordon Food Company in Memphis) chose to join our successful sales force! They were both so eager to sell our quality products and be part of our family. We are also so honored and grateful to all our friends and customers that have helped make us so successful. We started off as a small little Italian pizza specialty house, because of our service and our customersâ€™ confidence in us, we grew tremendously! We are now your one stop wholesaler! Galler Foods, Inc. stocks over 1,500 different products ranging from staples such as flour, butter, sugar, to pork, beef, oils and baking chocolates with over 200 different cheeses from around the world! Along with all the other items we stock, we are proud to represent local and regional farmers around the South. From everyday necessities to high-end specialty foods, Galler Foods, Inc. has everything you desire, whether you have a causal, quick service, fine dining restaurant, itâ€™s ALL here!!! We are also delighted to offer delivery (from Destiny Organics) to individuals wishing to have organic produce, cheeses and delicious desserts delivered weekly right to your door! Please call us today to come by for a tour of our warehouse!
What a Night !
Celebrating 50 Years of Celebrating ! A record-breaking crowd was on hand for the MRAâ€™s 50th Annual Banquet held Sunday, February 23 at the Peabody. The night played host to members and friends, city and county mayors, Longtime Justineâ€™s head chef and kitchen manager, Maudie Walker Horton, and a number of local adventurers lured by the promise of a gourmet meal and special evening.
As guests arrived they were greeted by students from the Kemmons Wilson School of Hospitality and given their seating assignments.
All eyes were drawn to the beautiful ice sculpture and the generous array of appetizers!
ght’s The Ni ocktail ty C Special g Tiger Roarin allbanger yW Harve
The theme for the evening was “Celebrating Memphis Restaurants Past, Present and Future” and classic treats from bygone Memphis restaurants filled the tables. Guests enjoyed: ‘Bombay Bicycle Club’ Roaring Tiger Harvey Wallbangers
Crabmeat ‘Justine’ • ‘La Tourelle’ Gravlax Rillettes • Tortilla ‘Dux’ Soup Shooters • ‘Wink Martindale’s’ Sausage Stuffed Mushrooms • ‘Fred Gang’s’ Crab Cakes • ‘Four Flames’ Oysters Harlan • ‘Anderton’s’ Oysters Bienville & Lobster Dainties
Swingtime Explosion, great food and libations- the perfect start to the night!
Presidential Address by MRA President Patrick Reilly Tonight, the Memphis Restaurant Association is celebrating the 50-year mark of its annual banquet. Fifty years of fine food, chefs, restaurants and rebels in the City of Good Abode. Now. We all know about that rough sound that came out of the cotton fields and was polished on Beale to become the Blues. And that young guy, with slicked back hair who turned the world on its ear creating Rock n Roll right here on Union Avenue. You know about Dewey and Sam, about Rufus, Isaac and Al. Memphis is home to the first modern grocery store. Home to the first Greyhound & Continental bus lines. We set the bar in good hospitality being home to the first Welcome Wagon and the first ever lodging chain, changing how families everywhere vacation thanks to Kemmons Wilson & his Holiday Inn. Memphis is a place where Pitt Hyde took the lessons he learned working in his family’s wholesale food business and created a Fortune 500 auto parts company. It’s where Fred Smith took a little idea about a package and changed how the world does business. It’s a place where sick kids can get well...at the happiest place on earth whether they can afford it or not. Memphis has recreated how to play basketball. It’s not duck and dribble, it’s Grit and Grind! Let’s face it. Memphians like to do things their own way. We’re rebels at heart. And it’s what makes this city so vibrant and rich. And it’s why we’re here tonight. Fifty years ago, a group of Memphis restaurant owners had a vision for the future of the city’s restaurants. They felt the local dining scene was lagging behind the times and supported the passing of the liquor-by-the-drink law. The Tennessee Restaurant association, of which the local restaurateurs were members, opposed the LBTD law. So in typical Memphis fashion, they did it their way and broke from the Tennessee Restaurant Association. They got the Liquor-by-theDrink Law passed. And changed the way not only Memphians dine out, but helped to shape the entire restaurant culture in the State of Tennessee. And so the Memphis Restaurant Association came into being. So the next time you’re enjoying a meal at your favorite local restaurant, raise your cocktail and make a toast to those MRA rebels and their good instinct to do it their way.
Father Vieron gives the innvocation before the first course.
Christian Georgi introduced Associate Member of the Year Louis Costabile, SYSCO Memphis, LLC (left). and with MRA President Patrick Reilly. (below).
Introductions & Awards Mae Lewis gave a warm and enthusiastic introduction to Restaurateur of the Year, Cordell Pirtle, Jack Pirtellâ€™s Chicken (left). Below Cordell is shown accepting the award and again with his wife Tawanda and MRA President Patrick Reilly
MRA Secretary, Kate Pera, Catering for U, Automatic Slims
Memphis Mayor AC Wharton and wife Ruby.
Maudie Walker Hort0n and her daughters
A Menu 50 Years in the making!
Shelby County Mayor Mark Luttrell and wife Pat.
First Course ‘Justine’s’ Dayton Salad
Entrée Braised Short Ribs Jardinière ala ‘Knickerbocker’ ‘Anderton’s’ Eggplant & Southern Grits Casserole ‘The Carriage House’ Absolut Vodka Creamed Spinach
‘Four Flaming’ Desserts Bananas Foster Cheesecake Cherries Jubilee Streusel Orange Suzette Anglaise Vanilla Baked Alaska
After Dinner Swingtime Explosion took the stage again and got the dancers on the floor.
MRA Vice President Shawn Danko & wife Lana.
The evening ends on a smooth note with Community Coffee.
Chef Andreas Kisler and Chef Konrad Spitzbart with Patrick Reilly
The Annual Banquet is the main fundraiser for the Memphis Restaurant Association. The money generated from the banquet helps cover general operating expenses that allows the Association to continue their educational programming and governmental services for their membership and the Memphis restaurant community as a whole.
Tonight’s dinner & spirits are made possible with the continued support of our event sponsors. We salute and thank you.
Patrick Reilly, The Majestic Grille Kate Pera, Catering for U & Automatic Slims Lisa Franklin, Interim Wight Boggs, Huey’s
In Kind- Beverages
A. S. Barboro, Inc. Athens Distributing Co. Budweiser of Memphis Coca-Cola Refreshments Community Coffee Delta Wholesale Liquors PepsiCo Foodservice Star Distributors West TN Crown Distributing Co.
Chalk Artist, Clare Caldwell stands by one of her masterpieces.
In Kind- Food
Acosta Foodservice Memphis Ben E. Keith Bluff City Bakery Buckhead Beef Charlie Sciara & Son Produce COSTCO Wholesale Delta Grind Easy-Way Wholesale Produce FreshPoint Galler Foods Inc. Gordon Food Service Inland Seafood Jack Pirtle’s Chicken M. Palazola Produce Co. Off The Dock Fresh Seafood Sysco Memphis, LLC Turner Dairy US Foods Invocation - Father Nicholas Vieron Ice Sculpture ~ Chef Edward Nowakowski Flowers ~ Holliday Flowers Tonight’s Entertainment Swingtime Explosion- Big Band courtesy of Auto-Chlor Audio Visual~ PSAV Video Production courtesy of Running Pony Invitations & Photography ~ Susan Medina, ABC Design Chalk Artist ~ Clare Caldwell Swag Bags courtesy of Memphis Magazine/Memphis Flyer Video Narrated by Earle Farrell A special thanks to The Peabody Hotel, Chef Andreas Kisler, Chef Konrad Spitzbart and their amazing staff for hosting our 50th Annual Banquet.
World Class Peabody Staff!
Panera Bread in Laurelwood hosts MRA associate members for first MRA Associates Coffee Club (MRAACC) of 2014! MRA Associates tried to escape the relentless cold of this year’s winter with some hot coffee, great conversation and invaluable networking. Again associates were honored to welcome one of Memphis’ restaurant royalty, Danny Sumrall (The Half Shell), who joined us along with Greg Adkins and Lisa Bass of the TN Hospitality and Tourism Association (TnHTA). Danny, the 2014 Chairman of TnHTA, gave an overview of the legislative climate our industry is currently in. Greg and Lisa discussed the TnHTA Day on the Hill which was held on Feb. 26th. In fact, two coffee club associates, Pat Taylor and Chuck Hudspeth, based on what they heard ended up in Nashville the next week to advocate alongside several of our restaurant members on behalf of the MRA and hospitality in Tennessee. Several members shared stories of business that has been gained through the relationships they are cultivating at coffee club. It was great to see our work in action. Board Committee Chairs will attend in the near future to give associates a clearer picture of what we are doing for you and ways to get more involved. An associate box ad on www.memphisrestaurants.com is given away each quarter to a regular attender of the MRAACC. Pat Taylor, owner of Cleaner Solutions won the February giveaway. Congrats! Make plans to join us on May 1st for our next coffee club. Associates in attendance: AmeriPride Linen Services Lisa Finch Cleaner Solutions Pat Taylor Contemporary Media/ Memphis Flyer Brian Dickerson GEM Restaurant Supply Hale Barclay The Half Shell Danny Sumrall Hudspeth Benefits Group Chuck Hudspeth New York Life Bob Hicks Patrick Accounting & Tax Rick Bowers State Systems Inc. John Seay The Shopping Center Group Shawn Massey TnHTA Greg Adkins TnHTA Lisa Bass
Help a U of M Student Restaurant Participation needed for Grad School Project Andrea LeTard, graduate student at the University of Memphis is currently working on her final project, based on the local restaurant industry. She is interviewing GMs, owners, and anyone involved in the restaurant industry inMemphis that would like to participate. She can schedule an interview at a convenient time for you. If you are interested, please contact: Andrea LeTard Tatumletard@gmail.com or 991-486-8191 U of M Athletics - Women’s Golf Team needs our help The Women’s Golf Team’s main fundraiser is their Annual Golf Tourney scheduled this year for Fri. April 11th at Galloway. Coach Beth Harrelson has asked me if any of my colleagues could donate single or multiple $25 restaurant gift cards to use as door prizes, flight prizes, or silent auction items. Any help would be greatly appreciated by me and Coach Beth. If anyone would like to help, please email or call me and I will come pick up the gift cards. Thanks for your consideration…Jerry Wilson (Fino’s) firstname.lastname@example.org (901) 647-6146 cell Restaurant Space Available Great restaurant space available in downtown Memphis. It is the former Ground Zero space at Lee’s Landing adjacent to the Westin Hotel and Fed Ex Forum. The space has been cleaned and renovated. If you have any questions please call me Shawn Massey CCIM, CRX, CLS, The Shopping Center Group, LLC at (901) 334-5702 or via email.
Notes fromTnHTA Day on the Hill NASHVILLE, TN – Representatives of Tennessee’s hospitality and tourism industry from across the state met in Nashville on February 26, 2014 to promote the state’s second largest industry to members of the General Assembly during the Tennessee Hospitality and Tourism Association’s (TnHTA) 2014 Day on the Hill. “This is a great opportunity to meet with key government leaders and legislators and to emphasize the importance of tourism and hospitality to the state’s economy,” said Greg Adkins, Chief Executive Officer of TnHTA. “It also gives us the chance to thank them for supporting the enhanced funding for the state’s tourism marketing program and to discuss with them issues that are important to our industry.” Over 90 individual legislative meetings were conducted, and approximately 190 TnHTA members attended Day on the Hill. The MRA had eighteen attendees representing Memphis at the event to discuss key policy issues with local legislators. The day-long event began with the annual “Pancakes and Politics” breakfast at Legislative Plaza, which provided hoteliers, restaurateurs, and representatives from attractions and visitors bureaus/destination marketing organizations with an opportunity to meet and talk with legislators and legislative staff in a relaxed setting. Following the breakfast, a general session was held at the Doubletree Hotel in downtown Nashville where attendees received current legislative information and heard from key government leaders including Governor Bill Haslam, Lt. Governor Ron Ramsey, Speaker of the House Beth Harwell, and Department of Tourist Development Commissioner Susan Whitaker. Industry representatives then returned to Legislative Plaza to spend the day meeting with legislators. Attendees from the Memphis Restaurant Association had productive meetings with legislators including: Senators Reginald Tate and Jim Kyle as well as Representatives Karen Camper, Barbara Cooper, Antonio Parkinson, Curry Todd, Larry Miller and many more. The day ended with an evening reception for legislators and their staff at the Doubletree Hotel. “It is so vital that our government leaders understand the importance of tourism to the state’s economy,” said Adkins. “Annual tourism-related expenditures in our state exceed $16.2 billion, and the industry provides jobs for over 280,000 Tennesseans. Those are jobs that will never be exported overseas.” Hospitality and tourism also generate important revenue for local and state governments in terms of tax collections. “These ‘temporary tax payers’ paid more than $1.2 billion in local and state taxes in 2012,” continued Adkins. “That is a tax savings of $440.00 for every household in Tennessee!” In Shelby County, direct tourism spending in 2012 totaled $3,133.68 million and generated $222.17 million in state and local taxes. For more information, the Economic Impact of Travel on Tennessee Counties Report (2012) can be found at http://www.tnvacation.com/industry/. This event is held each February in Nashville. We highly encourage all of our members to attend. Please consider joining us in 2015!
Shelby County Health Department 814 Jefferson Ave., Memphis, TN 38105
FOR IMMEDIATE RELEASE February 24, 2014
Elizabeth Hart (901) 222-9607 Office (901) 500-5227 Mobile
PROPER HANDWASHING: THE BEST WAY TO PREVENT THE SPREAD OF NOROVIRUS
MEMPHIS – Outbreaks of the common and highly contagious gastrointestinal virus known as norovirus have been recently confirmed by the Shelby County Health Department (SCHD), prompting health officials to encourage individuals to take the proper precautions and preventative measures. Since Feb. 1, SCHD officials have documented five outbreaks. Norovirus can spread very quickly from person to person in facilities such as daycare centers, hotels, nursing homes, and schools. The virus is transmitted by: Eating or drinking liquids that have been contaminated; Touching contaminated surfaces or objects and then placing hands or fingers in eyes, mouth or nose; Having direct contact with an infected person (i.e. changing diapers, sharing foods or eating utensils). Symptoms include diarrhea, nausea, stomach cramping and vomiting. Some may have chills, fever, headache, muscle aches and a general sense of tiredness. The symptoms can begin suddenly and those infected may go from feeling well to very sick in a very short period of time. In most, the illness lasts for one or two days. Individuals with norovirus illness are contagious from the moment they begin feeling sick until at least three days after they recover, and some may be contagious longer. Norovirus is especially dangerous in elderly, those with other health conditions and young children. Dehydration can occur rapidly and may require medical treatment or hospitalization. Antibiotics are not effective in treating symptoms or lessening the severity of norovirus. With no vaccine to prevent norovirus infection, the following are prevention tips to stop the spread of it: Wash hands frequently with soap and water, especially after toilet visits and before eating, preparing or serving food or drink. Hand sanitizers are not as effective against norovirus. Clean and disinfect surfaces contaminated with diarrhea or vomit immediately using a bleach-based household cleaner, or dilute household bleach 1:10 in water (must be mixed fresh daily; never use undiluted bleach). Stay home when sick. Do not prepare food for others when sick and for at least three days afterward. If individuals suspect an outbreak in an assisted living facility, school, workplace or other “closed communities” where there is a shared food source or contaminant, the SCHD recommends reporting it immediately by calling the Epidemiology Department at (901) 222-9243.
You’re invited to
The Juice Plus Technical Training Center is part of the Boys & Girls Clubs of Greater Memphis and is the only training center of its kind in the Boys & Girls Clubs of America organization. Our mission is to provide training and support to the future stars of the Logistics, Culinary Arts and Automotive industries. The TTC serves more than 300 students every year with a job and school placement rate of 100%.
Our kids have been cooking up a storm.. join us for dinner to see what they’ve learned! on Tuesday May 13 6:00 PM - Cocktails and Tours • 7:00 PM - DINNER 903 Walker Avenue • Memphis, Tennessee 38106 • (Parking Available) P lease RSVP to Claire Rossie at 901.278.2947 or email@example.com by May 8, 2014 P lease contact us with any dietary restrictions.
MRA 2014 CALENDAR
APRIL Board Meeting NRA Public Affairs Conference
TBD Washington D.C.
3- 4:30pm All Day
MAY 1 TBD
MRA Associate Coffee Club* General Business Meeting & Mixer
Panera -Laurelwood TBD
8 – 9 am 3:30- 6:00pm
Summer Social w/ MMHLA - Redbirds
NO MRA EVENTS
AUGUST 7 13
MRA Associate Coffee Club* Board Meeting
Panera -Laurelwood TBD
8 – 9 am 3- 4:30pm
SEPTEMBER TBD 24
General Business Meeting & Mixer Board Meeting
3:30- 6:30pm 3- 4:30pm
MRA Golf Tournament
Mirimichi Golf Club
NOVEMBER TBD 6 6 19
General Business Meeting & Mixer MMHLA Allied Café MRA Associate Coffee Club* Board Meeting
TBD Holiday Inn U of M Panera -Laurelwood TBD
3:30- 630pm 10-2pm 8 – 9 am 3- 4:30pm
Hospitality Industry Holiday Gala
* FOR ASSOCIATE MEMBERS ONLY Business Meetings & Mixers Board Meetings Associate Coffee Clubs Events & Socials
For more information, scroll to an ad and click. 5900 E. Holmes Road 363-4541 • 800-850-3310
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8410 Wolf Lake Drive • Suite 106 Bartlett, TN 38133 Office: 901.377.9880 or call Carl Webb @ 901.606.8200
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Restaurant Equipment & Supplies 4800 Summer Ave. 901-683-2700 Fax: 901/683-2709
What matters to you, matters to us Customer Service 1.800.968.4164
Supporting Memphis’ restaurateurs unique needs. “Not just real estate”
Alex Fauser, Commercial Division 901-758-5622 Nashville/Memphis/Chattanooga/Little Rock
4359 B.F. Goodrich Blvd.
M. PALAZOLA PRODUCE 2713 Chelsea Avenue 452-9797
Interested in this Space? contact: firstname.lastname@example.org
“Committed to Quality Service”
A.S. BARBORO, INC. 5020 Tuggle Road 795-5310
Marty Hall On-Premise Sales Representative West Tennessee - Restaurants
671 S. Rowlett West Collierville, TN 38017 Phone 901.853.5704 • Fax 901.853.5728 • Repair 866.287.3774 email@example.com
Maximize your profitability …
Julie A. Briones Account Manager firstname.lastname@example.org cell 901-619-7803 Customer Care 1-888-796-4997
with Heartland Payment Systems® — the National Restaurant Association and Tennessee Hospitality Association’s exclusively endorsed provider of card processing, gift marketing and payroll and tip management services. For more information, contact Ginger Rogers DeMaris, at Ginger.DeMaris@e-hps.com, 501-278-6928 cell
LEADER IN SMART, SAFE, SUSTAINABLE OIL MANAGEMENT FOR THE FOOD INDUSTRY.
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Memphis Restaurant Association
The 2014 MRA Board of Directors
“Our Members Hotline to the Association”
President................................ Patrick Reilly, The Majestic Grille 522-8555, FAX: 328-5655 email@example.com
Vice-President............................ Shawn Danko, Kooky Canuck 578-9800, FAX:578-9808 firstname.lastname@example.org
Treasurer......................Lisa Franklin, Interim Restaurant & Bar 818-0821, FAX:818-0819 email@example.com
Secretary......... Kate Pera, Catering for U, Alfred’s, Automatic Slims 528-1748, firstname.lastname@example.org
Sergeant-at-Arms..... Daniel Bamrick, Peabody Hotel Memphis 529-3687, FAX: 529-3639 email@example.com
Past President........................................... Mike Miller, Patrick’s 682-2853, FAX:767-9673 firstname.lastname@example.org
2014 Elected Restaurant Officers Samantha Dean, Huey’s..............................................726-9693, FAX: 726-5162 email@example.com
2014 Appointed Officers Restaurant Members Eric Vernon, The Bar-B-Q Shop. ........................................................... 272-1277 firstname.lastname@example.org Jerry Wilson, Fino’s from the Hill............. 272-3466, email@example.com
Associate Members Hale Barclay GEM Distributors...................................744-7005, FAX: 744-7069 firstname.lastname@example.org Louis Costabile, SYSCO Memphis, LLC....................369-9287, FAX: 375-8855 email@example.com John Seay, State Systems, Inc............................................................ 489-0421 firstname.lastname@example.org Ginger Wilkerson, Athens Distributing............................................... 774-8888 email@example.com Maury Wade, U. S. Food............................ 230-4186, firstname.lastname@example.org Hotel/Lodging Representative: Wayne Tabor, Metropolitan Memphis Hotel & Lodging Assoc................ 525-5491 email@example.com Tourism: Mary Schmitz, Memphis Convention & Visitors Bureau..... 543-5327, FAX: 543-5350 firstname.lastname@example.org Executive Director: Kimberly Carlson......................... 488-4745, 1-888-836-5061 email@example.com
Important Numbers At a Glance 3R Project (Division of Corrections/ reentry program) John H. Freeman............. 545-3175(office),596-8846(cell) email: John.Freeman@shelbycountytn.gov Project MOST Patricia Melton.................................................... 222-8868 email: firstname.lastname@example.org Commercial Appeal Jennifer Biggs, Food Editor............................. 529-5223 email: email@example.com Federal Probation Re-entry Program Gloria Simpson.............................................. 495-1460 firstname.lastname@example.org Greater Memphis Chamber Angela Michaels, Manager/Member Services...... 543-3546 email: email@example.com Memphis Convention & Visitors Bureau Mary Schmitz, Tourist Information Link .......... 543-5327 email: firstname.lastname@example.org Memphis Flyer Hannah Sayle................................................. 626-3489 email: email@example.com Memphis Magazine Marilyn Sadler..................................................575.9451 email: firstname.lastname@example.org Memphis Light Gas & Water 24 Hour Outage Number: ................................. 544-6500 (after business hours) 24 Hour Emergency Number: ................................... 528-4465 (Call for burst water pipes, gas leaks, power line down) Commercial Resource Center: ........................ 528-4270 (outage information during regular business hours, 7:30 a.m. - 5:00 p.m.)........................ email: email@example.com Residential & Commercial Electric Outage Reporting (reports status of current outages)...................... 544-6500 Al Sander’s Direct Line .............. 528-4143, 491-5235 (cell) (Use this number during business hours for suggestions and tips on how to best utilize your energy sources.) email: firstname.lastname@example.org Memphis & Shelby County Code Enforcement Ask for a Building Plans Examiner...................... 379-4270 Memphis & Shelby County Health Department Otho Sawyer, Assistant Manager.................... 222-9213 email: Otho.Sawyer@shelbycountytn.gov National Federation of Independent Business (NFIB) Randy Horn, Territory Manager...................... 605-5774 email: email@example.com Project Green Fork Margot McNeeley............................................. .292-1700 ServSafe TIPS Alcohol Server Training Certification Richard Zurburg................................................861-2535 firstname.lastname@example.org Tennessee Hospitality Association Melissa McIntyre. ......................................615-385-9970 email: email@example.com TIPS/TABC Certification Sharon Sumrall......office: 737-6755 or mobile: 569-1207
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P.O. Box 770027 Memphis, Tennessee 38177 901/788-1000 • FAX 1-888-836-5061 http:// www.memphisrestaurants.com E-mail address: firstname.lastname@example.org
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