Florida Restaurant & Lodging

Official PublicatiOn Of the flOrida restaurant & lOdging assOciatiOn

DBPR ADoPts the 2009 FooD CoDe

DECEMBER/JANUARY 2013 WWW.RESTAURANTANDLODGING.COM

Andy Reiss

2013 FRLA Chairman and Keystone of

Florida Hospitality

FRL_17-06.indd 1 12/24/12 10:59 AM

2 DECEMBER/JANUARY 2013 FloRiDA REstAURANt & loDg iNg AssoCiAt ioN

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From t he ch a ir m a n’s de sk

Well the good news is we don’t have to watch and or listen to any more campaign promises. The commercials have been replaced by Christmas ads

and SuperBowl promos. This year I think it’s not a bad substitute. This is the season that I think about faith, hope and love. Usually we hear those three words used together at a wedding, but perhaps we should all think about those three words more often, not just when the minister reads it from scripture during a wedding ceremony.

We need to have faith that our maker has a plan for all of us, faith in our country, its democracy, and its leaders regardless of how many Democrats and Republicans there are in the House and Senate, or who is President or who is in the Cabinet.

Our system works, although sometimes it seems like it is broken. We have throughout our history, had our ups and downs, kind of like life itself don’t you think? We should have hope for everything. We have to have faith, which is in a sense, trust. Then, of course, there is love; it is written that the greatest of these three words is love.

So you may wonder why is the Chairman of the Board of the FRLA talking about these three things. Well, first, remember the season. Second, is that love is an action, not just a feeling. If you love your job, it will show. If you love your employees, it will show.

If you love your customers, your partners, your guests, your vendors and everyone else you come in contact with, it will show.

Oh, did I mention that besides showing it, that it will pay off? We are all in business to make money, right? Well if we all want to have a good season, a good year forthcoming, great morale in our businesses, better

relationships at work and at home, then I believe that we need to follow an old tried and true recipe; put a whole lot of love into your life!

As I look back over this past year as Chairman, and reflect back on my travels throughout the state, I can say that the most successful in our industry are those that love what they do, and share that love with others through how they operate their businesses.

How blessed we are to live and work in Florida. You know, one of greatest assets we have our people. Most of them have great attitudes because they love living in Florida.

Our guests and visitors that come to see us from other states can only dream about what it’s like to live in Florida. For the past forty years I wake up and say; I live here! How awesome is that!

So, remember to give thanks to all of those around you. Tell your employees that you could not do any-thing without them. Tell your family that you could not do your job without their support. Tell your customers and guests that you know that they had a choice.

Tell your vendors thanks for being on time with those deliveries or the services that they provide. Tell your peers and your boss that you appreciate them every day. If you pass by someone in uniform during this season, returning home, or on their way to being deployed, thank them for their service.

Our business can be pretty complicated, but it can be pretty simple if we boil it down to the basics.

– BRUCe CRAUL2012 Chairman of the Board

Florida Restaurant and Lodging Association

Boil it Down to the Basics

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Bruce Craul

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Chairman

Bruce Craul Legendary Inc. & Hospitality Inc., Destin

Chairman-ElECt

Andrew Reiss Andrew’s Downtown, Tallahassee

SECrEtary-trEaSurEr

Jim McManemon, Jr. Ritz-Carlton, Amelia Island

Carlos Molinet Greater Fort Lauderdale Convention

and Visitors Bureau

Mitch Doren City Walk/Universal, Orlando

Matt Halme Outback Steakhouse Inc., Tampa

immEdiatE PaSt Chair

Dave ReidMiller’s Ale House, Jupiter

PrESidEnt/CEO

Carol B. Dover, fMp

EditOr

Susie R. McKinleyEmail: [email protected]

M AGA Z INE

PubliCatiOn managEr

John M. [email protected]

advErtiSing

Leslie L. Baker 850-545-5023 • [email protected]

PubliShEd by

DestinCom1334 timbErlanE rd., tallahaSSEE, Fl 32312

Phone: 850-545-1362 • Fax: 850-907-8245

Florida Restaurant & Lodging magazine is the official publication of the Florida restaurant & lodging association, inc. (Frla). Frla reserves the right to accept, modify, or reject any and all content submitted for publication, whether paid or otherwise, solely at its dis-cretion. unless otherwise expressly indicated, Frla does not endorse or warrant any products or services contained herein. in addition, unless otherwise expressly noted, the opinions expressed herein are those of the authors and not necessarily those of Frla, its directors, officers, members, or staff. Content submissions may be made to the Publisher’s Office by regular mail or by e-mail. Please note that submit-ted materials will not be returned.FRLA Headquarters Publisher’s Address230 S. adams St. 1334 timberlane rd.tallahassee, Fl 32301 tallahassee, Fl 32312 850/224-2250 850/545-1362Fax: 850/224-9213 Fax: 850/907-8245

ad rates and Submission guidelines at www.RestaurantAndLodging.com

Florida Restaurant & Lodging magazine (uSPS 002-629; iSSn 1044-03640) is published bi-monthly. Frla members receive this publication as part of their membership dues. non-members receive it as a marketing and promotion effort to inform the Florida foodservice and lodging industry of efforts made on its behalf by Frla. Printing and mailing services: boyd brothers Printing, inc., Panama City, Fl.

address changes may be sent to: Frla, PO box 1779, tallahassee, Fl 32302 or via email to [email protected]. Subscription address changes (digi-tal or uS mail, can be made at www.restaurantandlodging.com, and click the manage Subscription tab.

From t he ceo

BY CAROL B. DOveR

election over But a Growing List of Issues Left on the table

Carol B. Dover

I am so proud and excited to welcome our new 2013 FRLA Chairman and newest Hall of Fame inductees! There are so many reasons to celebrate each one of these members. FRLA Chairman and Tallahassee restaurateur Andy

Reiss has been essential to the success of FRLA. In the hospitality industry we know that success is largely based on, “location, location, location.” The FRLA now resides steps from the Florida Capitol because of our great “neighbor.” Andy Reiss helped in so many ways to move the FRLA from Hollywood to Tallahassee. For an independent operator to be so involved in an association and contribute as much as Andy does, it is truly unparalleled.

Our Hall of Famers this year are certainly worthy of the designation. Restaurateur of the Year, Joe’s Stone Crab, is celebrating its 100th anniversary, which is simply incredible.

Hotelier of the Year, the Fontainebleau Miami Beach Resort, is one of the most exquisite properties you will ever experience.

Lastly, our Supplier of the Year, Al Gardiner of A &L Associates, has played an integral role in the development of this association and our members for decades.

We feel fortunate to have all of these inductees as members of the FRLA and are proud of their achievements to the betterment of our industry.

Many of us held our breath on November 6th waiting for the outcome of the presidential election. The day was not just about which candidate won, but where that person will take us in the future.

With this election in particular, there were many possible outcomes between the two candidates. How will taxes change? What is the future of health care? Unemployment? Worker’s benefits? The list was endless and some of those questions remain to be an-swered. It is imperative now more than ever to stand united as an industry and fight for pro-business initiatives.

There is one date that is essential for the future of your operation and that is March 13, 2013. Please mark your calendar and plan to join us in Tallahassee for Florida Tourism Day where we will walk the halls of the Florida Capitol together and meet with legislators to let them know what is important to the hospitality industry.

There are many pressing issues we will be tackling this year, and it is critical for lawmakers to hear personal stories directly from you. This is a pivotal time for our industry. We are fortu-nate enough to have a Governor who grasps the magnitude of Florida tourism and its impact on job creation and wants our industry to succeed. Please join us in March as we work together to help shape the future of your business and Florida’s tourism industry.

Carol Dover is President and CEO of the Florida Restaurant and Lodging Association.

Mark your calendars! Florida

Tourism Day will be held March 13,

2013 at FRLA headquarters and at

the Capitol in Tallahassee, Florida.

Meet legislators and let them know

what’s important to your success.

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Departments 3 From the Chairman’s Desk BoilItDowntotheBasics

5 From the Ceo electionOver,GrowingListofIssuesLeftonthetable

9 Ceo Forecast andyreiss,Owner,andrew’sCapitalGrill,andrew’s228

10 event Calendar 2013FrLaeventCalendar

11 Governmental Relations 2013Legislativeagenda

13 Compliance WhyYouneedregulatoryComplianceservices

14 Chefs that sizzle Gregrichie,emeril’stchoupChop,royalpacificresort

15 FRLA Photo highlightstailgatingwithemeril

16 A La Carte mandatorypaid“sick”LeaveDefeatedinmiami-DadeCounty

17 top trends for 2013 technology,HowtravelersUsetechtoplantravel

19 Movers & shakers scalisenamedexecutiveChefatseminoleHardrock

19 Member Benefits DavidWarriner,tapper&Co.properties

20 safety aDapoolLiftrequirements:sinkorswim?

21 Food safety DBpradopts2009UsFDaFoodCode

27 Member Advantage musicLicensingandYourHospitalityBusiness

28 the Lease Coach HowtonegotiateaLeaserenewalrentreduction

30 Green tips FoodserviceOperationssaveWater,savemoney

34 Membership 2012regionalDirectorsterritories

34 Prostart JobsandprostartGotogether

35 social Media removethestrings!BuildGuestLoyaltywithemail

38 safestaff Foodmanagertraining&textingschedule

contents18 VIVA500FloridaSpanishTimeline Part 1 of a Series tracking the progress of Florida’s history over the last 500 years.

22 AndyReiss:Florida’sHospitalityKeystoneAndy Reiss, FRLA’s 2013 Chairman of the Board, has just celebrated 40 years of being in the restaurant business. He has served lunch or dinner to every major politician to work in the Capital City during that time. Andy, and his food, is known and loved by politicians, residents and visitors to Tallahassee.

32 Testa’s:NearlyaCenturyofSuccessLocated in beautiful Palm Beach on Royal Poinciana Way, Testa’s has been named by Delta Sky Magazine, as part of “A Perfect Day in Palm Beach”. Find out the secret to their 92 years in business.

Cover photos Shems Hamilton, Tallahassee, FL

dECEmbEr/January 2013 • WWW.rEStaurantandlOdging.COm

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Introducing SafeStaff® Online Foodhandler

The Florida Restaurant and Lodging Association is proud to announce that it is now offering online food safety training to the hospitality industry. As the Department of Business and Professional Regulation contracted provider, FRLA has developed the SafeStaff®

Foodhandler Online Training Program.

The SafeStaff® program is convenient, affordable and meets all of the requirements mandated by Florida law.

For more information, visit www.SafeStaff.org or contact our Education and Training Department at (850)224-2250 or (866)372-7233.

Official State-cOntracted fOOd Safety PrOvider – dBPr# 1752486

www.SafeStaff.org

1-866-372-SAFE

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forecastFLor ida r estaUr a nt & LodGinG a ssoci ation

Andy ReissOwner, Andrew’s Capital Grill and Bar and Andrew’s 228FRLA Chairman for 2013

Andy Reiss

A ndy Reiss, FRLA’s 2013 Chairman of the Board, has just celebrated 40 years of being in the restaurant business. He has served lunch or dinner to every major politician to work in the

Capital City during that time. Andy, and his food, is known and loved by politicians, residents and visitors to Tallahassee.

What do you think will be the biggest industry trend in the first half of 2013?

I hope that the biggest industry trends will be sustainability in all forms, organic foods and ingredients, a more thoughtful industry towards environmentally-friendly product use, such as biodegradability of paper products, food service and obesity challenges, healthy foods for schools and buying local.

What issue would you most like to see positively addressed by Florida’s Legislature?

I would like to see the Florida Legislature pass the preemption bill for mandated paid leave. This is an anti-business issue that could slow Florida’s economic recovery if not corrected during the upcoming Legislative Session. It has been discussed and, thankfully, failed in two counties this year. Another concern with this issue being picked up by the counties is that there could potentially be a different paid leave ordinance for all 67 counties in Florida. In addition, the act of requiring businesses to offer a particular benefit is scary. Where would it end?

Mandating a benefit could make hiring new employees more expensive, and potentially, businesses would hire fewer employees. No one wins in that situation.

Second, the minimum wage issue is an uphill battle, facing a consti-tutional amendment, but a concern nonetheless. In order to find good people and keep them, we have to pay them way more than the minimum wage. The tip credit is hurting us. Operators have to pay the servers more and more each year. To run a restaurant it costs much more in Florida due to the tip credit.

If I put my Tallahassee “hat” on, I would like to see the “Gift Ban” repealed or modified. This issue is near and dear to my heart, as this ini-tiative has really impacted Tallahassee businesses, and I believe it has neg-atively impacted the participation of elected and appointed governmental officials with various industries statewide. (continued on page 10)

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ceo For ec a stevent Calendar2012-2013For more information: www.frla.org/events

n FRLA Winter Board Meeting & Installation GalaWednesday–Friday, January 2-4, 2013Fontainebleau Resort, Miami, FL

n FRLA Marketing summitFebruary 5, 2013 – Clearwater, FL

n FRLA Legislative DaysMarch 13, 2013FRLA Headquarters – Tallahassee

n FRLA summer Board MeetingJune 10-12, 2013 – Boca Raton Beach Club

n FRLA Wild & Crazy Fishing tournamentSummer, 2013

n FRLA operations summitJuly 2013 – Tampa Bay

n NRA/FRLA Bob Leonard Golf ClassicSeptember 25, 2013ChampionsGate – Orlando

n FRLA trade showSeptember 22-24, 2013 Orange County Convention Center – Orlando

n FRLA Fall Board MeetingTentative: September 22-24, 2013Orange County Convention Center - Orlando

n FRLA Big PartySeptember 23, 2013BB King’s Blues Club – Pointe Orlando

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

Being an independent owner-operator allows me flexibility and the ability to be at my busi-ness every day. I know what is happening. Paying attention and taking care of the details, is what I do. The restaurant business is all about details. Being present every day helps to keeping the management team tight.

how has participation in FRLA positively affected your business?

I don’t pay an alcohol surcharge tax any more thanks to the efforts of FRLA. FRLA, along with a coalition of various industry organiza-tions, has worked to elect business-friendly offi-cials. In addition, the resources FRLA brings to the table with regards to member benefits and merchant services and health insurance rates, among other things, due to FRLA’s purchasing power are highly competitive.

how has your business strategy changed over the last few years?

It hasn’t really changed that much in the last

few years even though government has been getting more in the way of business. If you serve delicious food, provide efficient, friendly service, in a clean nice place, people are going to visit your restaurant. This hasn’t changed since my grandfather was in business. Good food, good service, and a nice atmosphere are what you need to be successful in the restaurant business; then your strategy doesn’t need to change.

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

Stay involved. If you don’t, government will continue to get into your pocket and your busi-ness.

As incoming Chairman, I want to be a spokesman for the independent restaurant owner. We are part of the fabric of America. With more than 47,900 restaurants in Florida, independents provide many options to Florida’s visitors and guests. In fact, approximately 71% of Florida’s total food service license population are independent operators.

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MANDAtoRY PAID “sICK” LeAVeMandated Paid Leave is a costly new mandate that has been considered by county commis-sioners of Orange County and Miami-Dade County. Similar measures across the country have mandated that all private sector employ-ers provide to their workers some arbitrary level of paid leave per hours worked. The national groups coordinating this effort have shown disregard for the repercussions, as they push for anti-business mandates that will slow the eco-nomic recovery.

The issue is not whether paid leave is beneficial or not. There are numerous fringe benefits that are desirable, all of which have costs. The issue is whether businesses should be required to provide a particular benefit. FRLA is concerned man-dated paid leave will make hiring workers more

expensive and as a result, companies will either hire fewer workers or seek to reduce other costs.

FRLA believes issues such as mandated paid leave should not be determined at the county level. With 67 counties in the state of Florida, there could potentially be 67 different paid “sick” leave ordinances for businesses to follow. Many variables come into play that could be extremely burdensome on business. For example, if a busi-ness has locations in 30 counties in Florida, they could have 30 different paid leave rules to follow.

FRLA OPPOSES MANDATED PAID LEAVE AT THE COUNTY/CITY LEVEL.

DestINAtIoN ResoRt CAsINos “GAMBLING”The issue of Destination Resort Casinos was one of the most lobbied and controversial bills in the 2012 legislative session, which of course, makes it possible for a return in 2013. The issue

Florida Restaurant & Lodging Association 2013 Legislative Agenda

Florida senateSen. Lizbeth Benacquisto – Majority LeaderSen. Tom Lee – Deputy Majority LeaderSen. Joe Negron – Senate Committee on AppropriationsSen. John Thrasher – Senate Rules CommitteeSen. Jack Latvala – Senate Ethics and Elections Committee

In 1946, the Florida Restaurant Association was established to represent the restaurant indus-try. Since that time, the scope of FRLA’s representation has expanded to include the entire hospitality industry, including lodging establishments, restaurants and thousands of suppliers to the industry.

The hospitality industry represents 20% of Florida’s economy. As a 62.4 billion dollar industry, with 3.4 billion dollars collected in sales tax revenue, Florida’s hospitality industry is the largest employer in the state, employing more than 1 million employees. This makes FRLA’s mis-sion: to protect, educate and promote the hospitality industry, not only vital to the industry, but also to critical to the state.

With the announcement of the Florida’s new key leadership team, the FRLA has begun work on the 2013 Legislative Agenda. Below is a brief summary of top leadership positions filled by Senate President Don Gaetz and Speaker of the House Will Weatherford followed by FRLA’s top 2013 legislative issues.

Florida house of Representatives:Rep. Ritch Workman – House Finance and Tax CommitteeRep. Jimmy Patronis – House Economic Affairs CommitteeRep. Marlene O’Toole – House Education CommitteeRep. Richard Corcoran – House Health and Human Services CommitteeRep. Dennis Baxley – House Judiciary Committee

of Destination Resort Casinos is certainly not new to the state. Florida voters have rejected the idea of Las vegas style casinos three times in a 16 year span.

Florida is considered one of the most family-friendly destinations in the world. Florida should not risk decades of hard work in build-ing a wholesome reputation on the dicey propo-sition of the expansion of gambling. Current thinking is that the legislature will convene a committee to study the issue.

FRLA OPPOSES THE EXPANSION OF GAMBLING

IMMIGRAtIoN:With the complete inaction of the federal gov-ernment, many states are trying to compensate with their own immigration bills. Since 2007, state legislators have considered nearly 7,300 bills and resolutions to reform immigration. Many worry that laws similar to Arizona, Alabama, Georgia, Indiana, South Carolina, and Utah are sending the wrong message. every state that has passed “immigration reform” has immediately been sued in Federal Court.

New state laws passed address nearly every facet of immigration, including how states should handle identification for undocumented immigrants, whether employees should use the federal e-verify system to ensure legal status, and whether schools must verify students’ immigration status. Due to the questionable legal status of most of the immigration bills, FRLA believes that federal lawmakers should address this issue not the states.

FRLA BELIEVES THAT WORKING WITH THE FEDERAL GOVERNMENT ON A NATIOANAL SOLUTION IS THE BEST WAY TO RESOLVE FLORIDA’S IMMIGRATIN ISSUE.

VIsIt FLoRIDA FUNDING:visit Florida is the official tourism market-ing corporation for the State of Florida. visit Florida is not a government agency, but rather a not-for-profit corporation that carries out the work of the Florida Commission on Tourism. Created by the Florida legislature in 1996 as a public/private partnership, visit Florida receives

GoV er nmenta L r eL at ions

FRL_17-06.indd 11 12/24/12 11:00 AM


state funding from a portion of the two-dollar-per-day rental surcharge and general revenue.

visit Florida markets to consumers, both in the U.S. and abroad, works with the world’s major travel journalists, represents the state at domestic and international travel trade shows and promotes the state to travel agents, tour operators and consumers all over the world. visit Florida has numerous programs to help the state’s many tourism businesses and destinations market them-selves more effectively and affordably.

FRLA SUPPORTS THE FULL FUNDING OF VISIT FLORIDA

hosPItALItY eDUCAtIoN PRoGRAM (heP)FRLA encourages continued support of funding for the Department of Business and Professional Regulation’s (DBPR) Hospitality education Program (HeP.)

The HeP Program Provides important workforce-related training and transition pro-grams through Florida’s public school system to students interested in pursuing careers in the hospitality industry. The dollars in the Trust Fund are derived from a $10 license surcharge paid exclusively by Florida’s restaurant and lodg-ing establishments for the sole purpose of fund-ing this important program.

Approximately 21,000 students and 200 high schools participate in the HeP Program. This program helps the hospitality industry grow its future workforce by producing a pool of certi-fied and immediately employable workers with the proper skill set to be an asset to the industry.

THANK YOU FOR SUPPORTING THE HOPSITALITY EDUCATION PROGRAM.

AMeRICAN WIth DIsABILItIes ACtThe January 31, 2013 deadline for pool and spa accessibility under the Americans with Disabilities Act (ADA) is quickly approaching.

In May 2012, the Department of Justice (DOJ) granted a one year extension (to January 31, 2013), and issued two guidance documents related to its interpretation of the require-ments for pool and spa accessibility in the 2010 Standard for Accessible Design.

According to the current DOJ guidance, by January 31, 2012, all existing pools and spas at lodging facilities must do the following if it is “readily achievable”:

• Provide at least one means of entry (pool lift or slopped entry) as long as it is readily achievable;

• Pools with 200 linear feet of wall or more must have a pool lift or entry, and one addi-

tional means of entry which can be one of the following:

o (1) pool lift; o (2) sloped entry; o (3) transfer system; o (4) transfer wall; or o (5) pool stairs.• Have the pool lift out in position and ready

for use all hours the pool is open;• each body of water (e.g., pools, spas) must

have a separate means of entry (except there are special rules for cluster spas).

• Pool lifts must be attached to the pool deck or apron in some manner unless it is not readily achievable to affix them;

oNLINe tRAVeL CoMPANIesFor several years now, competing hospitality interests have been at odds both in Florida and across the country over how taxes should be calculated on hotel rooms obtained over the internet.

The dispute revolves around how hotel rooms sold through online travel companies (OTC’s) should be taxed. Internet companies such as expedia, Travelocity, Priceline, and Orbitz cur-rently pay taxes on only the wholesale rate (what they pay the hotel) rather than on the retail rate (what is charged the customer.)

Hotels, who currently pay taxes at the retail rate, argue that online travel companies have an unfair advantage over brick and mortar compa-nies. The Florida Association of Counties esti-mates that counties are losing $20 million a year in hotel tax revenue due to the discrepancy.

FRLA OPPOSES ANY POLICY THAT WOULD PROVIDE ONLINE TRAVEL COMPANIES A SPECIAL TAX ADVANTAGE.

PAtIeNt PRoteCtIoN AND AFFoRDABLe CARe ACt “oBAMA CARe”The Patient Protection and Affordable Care Act (Obama Care) was signed into law March 23, 2010, and upheld by a Supreme Court ruling on June 28, 2012. Its stated goal is to reshape America’s health care landscape by expanding health care coverage.

For employers, the 2010 health care law man-dates some fundamental changes in how their employees obtain health care coverage and is built around dozens of provisions. Some changes are already in place, but the provisions will con-tinue to be enacted over the next several years. Currently, much of the implementation delay is due to lack of federal agencies guidance.

FRL_17-06.indd 12 12/24/12 11:00 AM


By eILeeN MAxHAM

As owners and operators in the hos-pitality industry, meeting the daily challenges can be tough —employee turnover, menus, food costs, bud-

gets, guest satisfaction, sales growth, expansion, and the list goes on. Of all the challenges, regula-tory compliance may be the most confusing and stressful.

Regulatory Compliance Services, a division of the FRLA, helps operators stay in compliance with the Florida Responsible vendor Act and maintain employee food handler certification and manager food safety certification.

With the former director of Alcoholic Beverages & Tobacco and three former directors of DBPR’s Division of Hotels & Restaurants on staff, RCS proudly boasts that this is our field of expertise. Our goal is to not only keep you informed and compliant, but to save you time and minimize your frustration.

The sale of alcoholic beverages is a strictly regulated activity and requires immense due

diligence on the part of the establishment. RCS Alcohol Compliance Training is the state pre-ferred provider for training under the Florida Responsible vendor Act (F.S. 561.701-706). Compliance with the act offers substantial ben-efits including immunity against suspension or revocation of your alcoholic beverage license for certain violations and provides an affirmative defense in the event of a civil lawsuit.

RCS training meets the specified requirements including: live tri-annual training meetings, detailed record maintenance, employee back-ground information, establishment employment policy statement and signage.

In addition, our professional staff provides consultation and guidance on virtually all legal issues relative to the licensing and sale of alcohol. RCS is the largest and oldest firm of its kind in Florida and has been in the area of risk manage-ment for over 25 years.

In addition to keeping your establishment in compliance with the Florida Responsible vendor Act, RCS works with owners and managers on-site on a continuous program to certify employees

as food handlers within the state mandated 60 day period. We have experts on staff to answer compliance questions, and we process your docu-mentation with the state on your behalf. Your employee training is consistent, professional and frees the manager from administering the train-ing, which allows him to focus on operations.

Another service offered by RCS is the Professional Food Manager Certification with a comprehensive review course and exam, adminis-tered in 32 Florida cities.

The certification is registered with the National Restaurant Association and qualifies you to oper-ate a food service establishment and to administer employee level training to your staff.

The review course and exam is also offered pri-vately for classes of eight or more at your establish-ment to better accommodate your needs.

Don’t allow your alcoholic beverage license to be at risk for suspension or revocation. Contact RCS to discuss how RCS can help you and your business contribute to the overall success of the hospitality industry and the state of Florida.

Eileen Maxham is is a Regional Manager for RCS.

Why Do You Need Regulatory Compliance Services?

comPLi a nce

FRL_17-06.indd 13 12/24/12 11:00 AM


Know a chef who is creating a buzz with innovative cuisine, exceptional presentation or fresh new ideas? FRLA wants to tell the state about them in a bi-monthly feature in FR&L Magazine. Submit your favorite chef du jour to [email protected]. Please include a brief explanation of why your submission should be considered one of the hottest chefs in Florida. Be sure to include restaurant and contact information. Submissions will be featured in FR&L Magazine as Chefs That Sizzle!

hotChef?Are You Considered Among Florida’s Hottest Chefs?

Greg RichieChef De CuiSineEmeril’s Tchoup Chop Royal Pacific Resort Universal StudiosOrlando, Florida

Chef Greg Richie

set in the beautiful Royal Pacific Resort near Universal Studios, emeril’s Tchoup Chop strives to deliver an exotic Pacific Rim Dining experience that is created with modern and classical cooking techniques. Chef Greg is known for utilizing pro-duce and meats that have been raised with respon-

sibility and care by local farmers whenever possible. Gregory Richie began working in restaurants at age 15 and

attended Johnson and Wales University. Chef Greg also worked in operations in the Deep South, training as a butcher, working saute, line cook and saucier. After culinary school, he worked in posts at the front of the house, but returned to the kitchen as sous chef.

Chef Greg worked at the Atlanta Athletic Club as Chef de Cuisine, then moved to Hawaii working under Chef Roy Yamaguchi. In July 2000, Chef Greg was among the team that opened Roy’s Restaurant in Orlando, as executive Chef and Partner. He began to receive accolades for his inspired Hawaiian and Asian fusion cuisine, including “Best New Restaurant in Orlando,” “Best Local Chef,” “Chef of the Year,” and “Best Seafood” restaurant.

Drawing upon his experiences in the cultures of Hawaii and the Pacific Islands, and his deep knowledge of modern Asian cooking, Chef emeril Lagasse enlisted Richie to lead the team at emeril’s Tchoup Chop in January 2009. As Chef de Cuisine, he shares his exacting skills in the kitchen as both chef and cre-ative leader of Chef emeril’s Polynesian-Asian restaurant at the Loews Royal Pacific Resort®.

What is the primary inspiration for your menu?The beauty of our dining room itself is an inspiration to

create dishes worthy of it. Of course, nothing can be more inspiring than a farmer bringing something he is truly proud of – Showing off an ultra fresh day boat fish catch, a brilliant crop of little jewel lettuces or some candy sweet heirloom tomatoes!

What are some of your most popular menu items?Many people love our escargot – Spicy, with notes of lemon-

grass and Thai basil make it very untraditional and unique.Slow roasted Mongolian Glazed Pork Belly in Chinese Bao

with Spicy Kim Chi Slaw is a big hit as well.

What is your “sizzle” – cuisine and food that are your signature or specialties?

I grew up in the South, in Georgia, but also spent time living in Hawaii. All of the diverse peoples that reside in Hawaii make

for a real melting pot of flavors. Polynesian Influences, Japanese, Korean, Chinese and many more have gone into my palate of flavors to work with. I tie them all together with my knowledge and love of Southern cooking and try to offer something on the menu that will appeal to everybody.

To what do you attribute your success? Lots of hard work and working for great chefs that took the time to

teach me how to do things right. Being fortunate to work with chefs such as emeril Lagasse that have been there to create opportunities for me to apply myself. And it can’t go without mentioning my hard working staff - having great people to work with not only makes this business more plea-surable, it makes it possible.

Your favorite dish? I go through phases. Right now I am eating a lot of chicken. A few

weeks ago I couldn’t get enough pork. But I rarely eat them the same way, even if its on the menu in a way I really love. I think I am often experi-menting on myself looking to hit on the next unexpected flavor profile for the next menu change.

Tchoup Chop is such a beautiful restaurant! Please describe the main room if you can for our readers.

When you walk in, your eyes are immediately drawn to the giant waterfall flowing down the rocky wall over the open kitchen. Then you will take in the reflecting pool that runs through the middle of the dining room. The ceiling is very high and there are a number of stunning chan-deliers that are made up of hand made glass hibiscus flowers. The bar area is equally lovely as it carries on the theme where the bartenders are craft-ing the most delicious specialty cocktails..

FRL_17-06.indd 14 12/24/12 11:00 AM


Tailgating withEmeril

Photos courtesy of Joel Silver Photography and Susie McKinley

Chef Emeril Lagasse was in Tallahassee for the highly-contested Florida State University vs. University of Florida football game as part of the filming of Emeril’s Florida. Chef Emeril filmed a segment which included a “cookoff” between FSU and UF students, cooking with his son, E.J., and a conversation with Candi Fisher, wife of FSU football coach, Jimbo Fisher, about the Kidz1stFun and Fanconi anemia awareness. After filming, Emeril visited the tailgates of FSU and UF fans.

Emeril with Carol and Bruce Craul on the field at Doak Campbell Stadium, with his son (below).

Peter Bos and son, Rick. Will Seccombe, Visit Florida.

Andy Reiss and Agriculture Commissioner Adam Putnam.

Emeril and Candy Fisher on camera.

Emeril with FRLA CEO Carol Dover on the field.

FRLA’s VP of Membership Dan Murphy (right) and friends from IMG.

FRL_17-06.indd 15 12/24/12 11:00 AM


a L a c a rte

Cool Web Pageswww.VISITFLORIDA.comIf you haven’t seen the VISIT FLORIDA web page lately, take a look! This is a travel planner at your fingertips. With cities, activities, dining, places to stay and features about old and new happenings in and around Florida, this web page is a great marketing tool for your business.

Mandatory Paid “Sick” Leave Defeated in Miami-Dade County

During the third week of November, the first reading of Ordinance 122100 was heard by the Miami-Dade County Commission. This ordinance was introduced by Commissioner

Barbara Jordan and would have required mandated paid “sick” leave in Miami-Dade County. The harmful policy was defeated by an 8 to 4 vote.

FRLA thanks all members who took the time to educate their local officials of the negative effects such policy has on business.

If you have any questions, please contact FRLA headquarters in Tallahassee, Florida, at 888.372.9119 or [email protected].

Top Trends for 2013The National Restaurant Association’s “What’s Hot in 2013” Each year the NRA conducts a survey of more than 1,800 professional chefs to deter-mine the year’s top menu trends:

1. Locally sourced meats and seafood 2. Locally grown produce 3. Healthful kids’ meals 4. Environmental sustainability as a culinary theme 5. Children’s nutrition as a culinary theme 6. New cuts of meat (e.g. Denver steak, pork flat iron, teres major) 7. Hyper-local sourcing (e.g. restaurant gardens) 8. Gluten-free cuisine 9. Sustainable seafood 10. Whole grain items in kids’ meals 11. Farm/estate branded items 12. Non-wheat noodles/pasta (e.g. quinoa, rice, buckwheat) 13. Non-traditional fish (e.g. branzino, Arctic char, barramundi) 14. Ethnic-inspired breakfast items

(e.g. Chorizo scrambled eggs, coconut milk pancakes) 15. Fruit/vegetable children’s side items 16. Health/nutrition as a culinary theme 17. Half-portions/smaller portions for a smaller price 18. House-made/artisan ice cream 19. Black/forbidden rice 20. Food trucks

Brock Scholarship Endowment Award Designated to FSU Hospitality Student

In memory of its distinguished chairman, FHM Insurance Company partnered with the FRLA education Foundation in 2008 to establish the James e. Brock schol-arship endowment fund. FHM is pleased to announce that Laura Dunham was selected as the 2012 recipient of the $2,500 scholarship. Ms. Dunham is a senior at FSU’s Dedman School of Hospitality Management. She has a 4.0 GPA and currently works at Ted’s Montana Grill. FHM and FRLA congratulate Ms. Dunham for her outstanding achievements which resulted in her scholarship selection.

1513 ExplorEr Juan poncE dE lEón sEts foot on land hE namEs la florida, probably nEar prEsEnt-day mElbournE bEach 1521 aftEr sErving as govErnor of puErto rico, poncE lEads a colonizing ExpEdition to thE gulf coast. woundEd by calusa indians hE rEtrEats to havana, whErE hE diEs

SPANISH FLORIDA TIMELINEPart 1 of a Series tracking the progress of Florida’s history over the last 500 years. Courtesy of FORUM, the statewide magazine of the Florida Humanities Council, www.FloridaHumanities.org.

FRL_17-06.indd 16 12/24/12 11:00 AM


DBPR Using iPads for Hotel, Restaurant Inspections

If you see your inspector working with new technology in your establishment, don’t be surprised. The Department of Business and Professional Regulation’s (DBPR) Division

of Hotels and Restaurants has begun to utilize iPads for restaurant and lodging inspection in November 2012. North Florida was first to use the iPad with Central Florida and South Florida following. This initiative should be beneficial to both inspector and licensee.

technoLoGY

Sued for Slip & Fall? Don’t just settle… FIGHT BACK!

HIRE THE FLORIDA DEFENDERS TODAY!

Defending Florida Hotels & Restaurants Since 1983

DALE R. HIGHTOWER CHRISTOPHER STRATTON TERRA D. WILHELM

DANIEL M. NOVIGROD LEE A. KANTOR

Miami-Dade Ft. Lauderdale The Keys 4770 Biscayne Blvd. Suite 1200

Miami, FL 33137 305.539.0909 Fax 305.530.0661

Palm Beach Martin St. Lucie 330 Clematis Street Suite 201

West Palm Beach FL 33401 561.833.2022 Fax 561.833.2140

St. Petersburg Tampa Ft. Myers 200 Central Avenue Suite 450 St.

Petersburg, FL 33701 727.209.1373 Fax 727.209.1383

Orlando Tallahassee Jacksonville 7380 Sand Lake Road Suite 395

Orlando, FL 32819 407.352.4240 Fax 407.352.4201

WWW. HIGHTOWERLAW. NET

1513 ExplorEr Juan poncE dE lEón sEts foot on land hE namEs la florida, probably nEar prEsEnt-day mElbournE bEach 1521 aftEr sErving as govErnor of puErto rico, poncE lEads a colonizing ExpEdition to thE gulf coast. woundEd by calusa indians hE rEtrEats to havana, whErE hE diEs

methodology The State of the American Traveler Survey is conducted every six months by Destination Analysts, Inc, a San Francisco-based tourism industry research company . The survey is conducted online amongst a nationally representative sample of adult Americans . From june 14th through june 21st, 2012, surveys were collected from a group of respondents who were then screened by their leisure travel behavior . Only those respondents who had traveled at least once in the past 12 months for purely leisure or personal reasons were interviewed . This travel must have been of at least 50 miles one-way — the standard distance threshold used in the tourism industry to signify that a “trip” has been taken . In total, 1,000 leisure travelers completed the survey . With this sample size, the topline data presented here can be considered to have a reliability of +/- 3 .1% .

Q Which of the following did you specifically do using your mobile device?*

(Select all that apply)

* Asked only of those using mobile phone/PDA to access travel information

Find restaurant information . . . . . . . . . . . . . . . . . . . .55.0%Check weather . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52.3%look at maps . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42.9%Find hotel information . . . . . . . . . . . . . . . . . . . . . . . . .41.4%use a gPS-related app for directions . . . . . . . . . . .40.0%Find shopping information . . . . . . . . . . . . . . . . . . . . .34.9%Find sightseeing or attractions

information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26.6%Check into a flight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19.6%Check into a hotel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11.4%get a mobile boarding pass . . . . . . . . . . . . . . . . . . . .10.9%Research public transportation . . . . . . . . . . . . . . . .10.7%Check out of a hotel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.0%use a destination-specific app

for travel information . . . . . . . . . . . . . . . . . . . . . . . . 8.2%Buy tickets (to an event, festival,

museum, etc .) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.7%

Technologies, resources and Services used to Plan Leisure TravelIn the past 12 months, which of these have you used to help plan your leisure travel? (Select all that apply)40

30

20

10

0

40

30

20

10

0

23.1%

11.0%

28.4%

21.9%

3.9%

11.5%

16.8%

33.9%

13.0%

8.0%

41.3%

4.4%

16.1%

21.1%

7.5%

13.8%

19.1%

18.0%

28.9%

20.8%

7.8%

10.6%

5.2%

13.1%

9.0%

13.4%

Q When did you use your mobile device for travel information?*

(Select all that apply)

*Asked only of those using mobile phone/PDA to access travel information

DUrING a trip(s) 78.5%

BeFore I left home for a trip(s) 63.0%

1.3%

PAg E 4 Destination Analysts, Inc. j u ly 2012

Direct mail

piece

DMO website

Travel or lifestyle

magazine

Social photo sharing

websites

use a travel-related

app on a mobile device

user-generated

travel itinerary or

blog

Travel agent

Mobile phone/PDA

to access travel info

Audio file/podcasts

user-generated reviews of restaurants or activities

Newspaper travel

section

Social book-

marking websites

Online videos

group discount sites

(groupon, livingSocial,

etc .)

user-generated

travel reviews of

destinations

used an online

mapping site specifically to

help plan a trip

user-generated reviews of

hotels

Travel-related programming

on TV

liked/Followed destination

on Facebook or other social

media site

Opinions of friends,

colleagues, or relatives

Commercial guidebook

Followed a city or

destination on Twitter

Micro-blogging/Tweeting

DMO print

publication

Destination’s page on

Facebook or other social media site

Travel-related radio

program

Travel- related e-mail

newsletter

T r A V E L & T E c H N o L o g yT r A V E L & T E c H N o L o g y

41 .0% used user-generated content

48 .7% used print resources

24 .6% used social media for travel planning

Source: State of American Traveler, courtesy Miles Media Marketing Destinations, July 2012.

FRL_17-06.indd 17 12/24/12 11:00 AM


GLoBa L m a r k et inG

In recognition of the growth and impor-tance of their Asian American casino guests, the Seminole Hard Rock Hotel & Casino Tampa is creating its first gam-ing area and accompanying noodle bar focused specifically on the burgeoning

Central Florida Asian market. With the english name “Jubao Palace” and the

Chinese name “Ju Bao Ting,” or “gathering hall for treasure,” the new gaming complex will include a mix of 17 tables for games most popular among Asian players: Mini-Baccarat, Pai Gow Poker, Asia Poker and Blackjack. At its entrance, Jubao Palace will also display its vietnamese name; “Quán Tim vàng,” which means a “parlor for seeking gold.” It will be open to all casino guests.

In addition to its outreach to Chinese American and vietnamese American casino guests, the Seminole Hard Rock is also reaching out to individuals from many other Asian com-munities in Florida, including Korean, Japanese, Cambodian, and Filipino gamers. Team mem-bers who work in Jubao Palace will be able to converse with customers in each of the major

Asian-American Guests Welcomed at Seminole Hard RockWith Opening of Asian Gaming Room, Noodle Bar

Asian languages. Seminole Hard Rock created two additional web landing pages for the Chinese and vietnamese guest who prefers to read in their native languages: http://seminolehardrocktampa.com/chinese or ... /vietnamese.

Jubao Palace is slated to open in mid-Decem-ber as part of a significant upgrade to many parts of the casino, which has grown to become the fourth largest casino in the United States and the sixth largest in the world. Multiple entrances to the 4,000 sq. ft. Asian gaming room are located on one side of the main casino floor, near the original porte cochere entrance to the Seminole Hard Rock.

Jubao Palace will also include a 15-seat noodle bar featuring high quality, authentic Asian cui-sine and open to both the Asian gaming room and the main casino floor. The noodle bar at Jubao Palace features dishes such as Beef Pho, Roast Duck, Fried Dumplings, xO Seafood Fried Rice, Cahr Siu Pork and Baby Bok Choy.

“We are honored to invite our many friends from Florida’s Asian communities to enjoy a gaming and entertainment environment created

especially for them,” said Anthony Patrone, vP of Marketing & Player Development at Seminole Hard Rock Tampa, one of Seminole Gaming’s seven Florida casinos. “From the selection of games to the interior design and noodle bar menu options, Jubao Palace is designed to make them feel right at home.”

Census Data supports Asian Market outreach

Data from the 2010 U.S. Census shows strong growth among Floridians who identify them-selves as Asian alone or Asian in combination with another race. According to U.S. Census results, 573,083 Floridians are Asian, up from 333,013 in 2000, an increase of 72.1 percent.

The national Asian American population increased 46 percent during the same period, the highest percentage of growth of any U.S. Census classification. Asian Americans now make up three percent of the total Florida population, according to the U.S. Census.

“The numbers, alone, show a huge oppor-tunity to build business from Florida’s Asian communities,” said Patrone. “But it’s not just the numbers. Since the Seminole Hard Rocks opened in 2004 and table games like Baccarat were added in 2008, we’ve seen strong response from many Asian American players. Our goal is to continue to build this business.”

Asian-themed Promotions and special events

More Asian themed promotions and special events are planned.

The Seminole Hard Rock Hotel & Casino Tampa also plans to develop a marketing pro-gram geared to tourists who travel to U.S. gam-ing destinations from many Asian nations.

For decades, Las vegas has seen a major influx of tourists from China, Japan and elsewhere in Asia. And the Chinese island of Macau, near Hong Kong, is now the world’s leading gaming travel destination.

The opening of Jubao Palace in Tampa marks the first entry into the Asian gaming market at any of the seven Florida casinos operated by Seminole Gaming, although the Seminole Hard Rock Hotel & Casino Hollywood also sees a sig-nificant representation of Asian casino guests.

Each year, VISIT FLORIDA conducts a survey to determine the return on investment from our annual advertising campaign. Results: VISIT FLORIDA’s spring 2012 advertising efforts generated $258 in traveler spending and $15 in new sales tax revenue for every $1 of advertising spent. These figures are up from $177 and $11, respectively, in 2010. The advertising was focused in seven spot markets: Atlanta, Boston, Chicago, New York, Philadelphia, Washington, D.C. and, new this year, Detroit. VISIT FLORIDA’s strategic selection of these seven key markets resulted in an increase in travel from all the spot markets.

VIsIt FLoRIDA RoI Rises in 2012

1528 thE ExpEdition of pánfilo dE narváEz is blown ashorE nEar tampa bay. lost, thE group wandErs around thE gulf coast and arrivEs Eight yEars latEr in mExico city 1539 hErnando dE soto lands nEar tampa bay with nEarly 600 mEn. thEy trEk thru what is now thE southEastErn u.s.

SPANISH FLORIDA TIMELINEPart 1 of a Series tracking the progress of Florida’s history over the last 500 years. Courtesy of FORUM, the statewide magazine of the Florida Humanities Council, www.FloridaHumanities.org.

FRL_17-06.indd 18 12/24/12 11:00 AM


moV er s & sh a k er s

memBer BeneFits

Question: What do you feel are the benefits of being a member of FRLA?

Answer: I find the true benefits of membership are the people in the industry from around the State I get to meet and share experiences with. Being in both the hotel and food and beverage business, FRLA provides one stop with such a wealth of knowledge and experience. FRLA offers me that opportunity. Not just experience, but experience on the highest levels. Members of the FRLA are leaders in their respective industries, if not at the present, they often will be!

Also, FRLA staff is the most knowl-edgeable anywhere. I have yet to be faced with an issue, pertinent to indus-try, that staff has not helped me with a solution.

Lastly, we are faced with more challenges today from our govern-ment than ever before. The FRLA is the ultimate vehicle to address these attacks, and they do so very well!

David WarrinerPresident, taPPer & Co. ProPertiesPort inn, Mainstay suites by ChoiCe hotels, the thirsty GoatPort saint Joe, Florida

scalise Named executive Chef at hollywood Florida’s seminole hard Rock

David Scalise has been named executive chef at Seminole Hard Rock Hotel & Casino. In his new position, Scalise is responsible for directing culinary operations of the entire resort including Banquets and Catering, Council Oak Steaks & Seafood Restaurant, Blue Plate Restaurant, The Beach Club and the Constant Grind coffee shop at South Florida’s award-winning casino and enter-tainment destination.

Scalise possesses over 24 years of hotel and kitchen management and catering experience from some of the most prestigious resorts across the nation. He joins Seminole Hard Rock Hotel & Casino Hollywood from the award-winning Sawgrass Golf Resort & Spa in Ponte vedra, Florida where he also served as an executive chef directing a culinary team of 60 and overseeing nine restau-rants plus a high volume banquet operation.

Prior to working with Sawgrass, Scalise was executive chef with the four-diamond Laguna Cliffs Marriott Resort & Spa in Dana Point, California and the Radisson Resort & Spa in Scottsdale, Arizona where he oversaw 12 hotels in a five state region that generated food and beverage revenues in excess of $40 million. He has also worked at the Grand Geneva Resort & Spa in Lake Geneva, Wisconsin and at the Lodge of the Four Seasons Resort & Spa in Lake of the Ozarks, Missouri.

He is a member of the Chaine des Rotisseurs, American Culinary Federation and Slow Foods.

speidel Promoted at hilton Fort LauderdaleKevin Speidel, former Managing Director of the Casa Marina and The Reach in Key West,

Florida has been promoted Area Managing Director for Hilton Worldwide Hotels & Resorts in Fort Lauderdale, Florida. In this role, Speidel will manage the daily operations of the Hilton Fort Lauderdale and will oversee the five properties in the area: Hilton Fort Lauderdale Beach Resort, GALLeRYone, a DoubleTree Suites by Hilton; Bahia Mar Fort Lauderdale Beach, a DoubleTree by Hilton and embassy Suites Fort Lauderdale.

With 25 years in the business, Speidel has held many positions in the hospitality industry: assis-tant housekeeper, front office director, resident manager and other management positions with Marriott and Interstate Hotels Corporate, as well as, Hilton Brands.

Dine out for No Kid hungry Was a huge success in 2012!Dine Out for No Kid Hungry, a nationwide Share Our Strength fundraising and hunger awareness event, was held throughout the month of September 2012. This event raised $5.7 million dollars; $700,000 over the goal of $5,000,000.00. Nationally, 8,292 restaurants participated, up from 5,561 participating restaurants in 2011.

1528 thE ExpEdition of pánfilo dE narváEz is blown ashorE nEar tampa bay. lost, thE group wandErs around thE gulf coast and arrivEs Eight yEars latEr in mExico city 1539 hErnando dE soto lands nEar tampa bay with nEarly 600 mEn. thEy trEk thru what is now thE southEastErn u.s.

FRL_17-06.indd 19 12/24/12 11:00 AM


sa Fet Y

effective January 1, 2013, the Division of Hotels and Restaurants, Department of Business and Professional Regulation, will adopt the United States Food and Drug Administration’s 2009 Food Code. Compliance with the new Food Code has been announced with an Industry Advisory issued by the Division, a copy of

which is included in this Magazine, and which also can be found on both the FRLA and DBPR web page. Many of the food safety initiatives required by the 2009 Food Code have been slowly incorporated into current standards, so many of the new requirements mandated by this new Food Code have already been put into service by many licensees and members

FRLA SafeStaff training materials for both the food protection manager and foodhan-dler have been revised to incorporate 2009 Food Code requirements, as have ServeSafe materials. Adoption of the 2009 Food Code will in no way invalidate current training or certification issued by FRLA or ServeSafe. Candidates will simply be trained or exam-ined on new requirements when training or certificates are renewed.

Highlights of the 2009 US FDA Food Code include: Food safety priorities will be redefined; cut leafy greens will be considered temperature control for safety foods / poten-tially hazardous foods; food allergen awareness training will be required of all employees; and hamburger must be cooked to correct temperature for items on children’s menus.

“Florida continues to lead the nation with its pro-active measures in keeping 19 mil-lion residents and 86 million tourists safe through stringent food safety guidelines when dining in Florida’s hotels and restaurants,” said Carol Dover, President and CeO of the Florida Restaurant and Lodging Association. “The adoption of the 2009 Food Code by the Florida Department of Business and Professional Regulation will further improve upon regulatory compliance, and members of the Florida Restaurant and Lodging Association look forward to implementing these common sense procedures.

For more information about additional requirements, please visit www.FRLA.org.

With the presidential election in the rearview mirror, busi-nesses throughout Florida can now set their sights on 2013 and the updated regu-

lations under the Americans with Disabilities Act (ADA). Although adopted sometime ago, the new regulatory provisions are officially enforced on January 31, 2013.

Although there are a variety of provisions applicable to varying types of facilities (hotels/health clubs/recreation centers/country clubs), FRLA members must pay particular attention to public accessibility requirements for swimming pools, wading pools, and spas.

Below is some guidance on how you can prepare your business for the forthcoming regu-lations and how to properly apply these provi-sions to existing public facility pools. employers should utilize the extra time afforded to employ-ers by the Department to understand impacts on individual facilities, and what action plans are necessary for compliance. While the next few months will quickly pass, there is ample flexibility to allow compliance without unneces-sary and excessive expenditures.

Readily Achievable AccessibilityTitle III of the ADA mandates that newly

constructed or renovated (after March 15, 2012) swimming pools, wading pools, and spas must be accessible to disabled individuals. Additionally, any pre-existing facilities must be handicapped accessible and accessibility barriers must also be removed where it is “readily achiev-able” to do so.

The phrase “readily achievable” should, to a certain degree, alleviate our members’ greater concern with respect to existing swimming pools in place prior to the new rule’s effective date. Readily achievable in this case, means that providing access is easily accomplished without much difficulty or expense. As a result, each entity must examine its specific situation, examine economics, safety concerns, construc-tion feasibility, and make a determination as to whether compliance is readily achievable. It is important to note that the existence of a fran-chisor/franchisee relationship does not require a review of the franchisor’s finances to determine whether modifications are readily achievable.

In cases where it is not readily achievable

ADA POOL LIFT REquIREMENTS

sink or swim?By MARK BONFANTI or economically feasible to install pool lifts or

remove barriers, then installation of a fixed pool lift is not required, and a non-fixed lift may be an available remedy. Fixed versus non-fixed pool lifts, refers specifically to an entity’s ability to affix the pool lift to the pool deck, therefore a “portable” lift can be modified from non-fixed to fixed when it is readily achievable.

Non-fixed lifts purchased prior to the 2012 effective date are still permitted, but lifts pur-chased after this date must be fixed.

However, if access is not readily achievable even via a fixed or non-fixed lift, the employer does not need to make any changes. It is still recommended that facilities explore options in the event that circumstances change and pool lift installation becomes readily achievable.

Available tax Credits Many business owners are concerned with the

costs associated with pool lift changes and the detrimental business impacts. These concerns

are well placed as modifications to barriers and adding pool lifts are costly investments. Thankfully, there is some tax relief from this governmental mandate. Small businesses with total revenues of $1,000,000 or less in the previ-ous tax year or 30 or fewer full-time employees are eligible for a tax credit that can cover 50% of the eligible access expenditures in a year up to $10,250 (maximum credit of $5000).

Tax credits may be utilized for barrier removal and other accessibility improvements. All other businesses may take a deduction of up to $15,000 per year to cover the costs associated with barrier removal or alterations.

Penalties for Noncompliance The Department favors voluntary compliance

with all ADA provisions. However, civil lawsuits and monetary penalties may be enforced if an entity does not adhere to the aforementioned guidelines.

Mark Bonfanti is an attorney in Tallahassee, Florida.

DBPR Adopts 2009 Us FDA Food Code

FRL_17-06.indd 20 12/24/12 11:00 AM


honor s

APD Award recipients (above): Ms. Lenne Nicklaus-Ball, Vice President of Sirata Resort; Operational Staffing Senior Representative Sherri Meyer; Senior Manager of Diversity and Inclusion Angela Lagos Universal Orlando Resort; APD Director Barbara Palmer; Joyce Hildreth, Director of Blind Services Aleisa McKinley, Director of Vocational Rehabilitation; Florida Governor Rick Scott.

The state of Florida recognized several businesses and FRLA members recently, for being exceptional employers of people with disabilities. October is Disability employment Awareness Month and as part of this celebra-tion, the Agency for Persons with Disabilities, Blind Services, and vocational Rehabilitation presented the exceptional employer Awards to honor businesses for commitment to hiring people with disabilities.

Miller’s Ale House (Daytona Beach), Sirata Beach Resort and Conference Center (St. Petersburg) and Universal Orlando Resort (Orlando) were honored by APD.

Florida Governor Rick Scott noted, “employment is one of my top priorities as most people know, and that includes people with disabilities. I am happy to see so many businesses that are inclusive of all individuals in their company’s workforce. There is always an opportunity to be more inclusive. I hope addi-tional companies will follow suit and be open to considering all people who can compete for a position.”

APD Director Barbara Palmer said, “I am excited to be able to recognize these Florida companies who give people of all abilities a

chance at employment. These business leaders confirm what we have known for years that individuals with disabilities provide a great return on their investment. These employees are dedicated to their employers and wouldn’t dream of missing work because their job means so much to them.”

DAYTONA BEACH

Miller’s Ale house This restaurant has four employees with

disabilities of the nearly 50 individuals on its payroll—that is almost 10 percent of employ-ees have disabilities. Most of these people have visual disabilities and work as silverware rollers. This employer has developed job opportunities to capitalize on the employee’s talents, and they have also made accommodations when needed.

ST. PETERSBuRG

sirata Beach Resort and Conference Center

Sirata Beach Resort and Conference Center of St. Petersburg currently employs 11 people with disabilities. The hotel partners with

vincent House which helps individuals with mental health issues enter the workforce. Sirata Beach Resort has employed more than 26 peo-ple with disabilities in the past four years. This business has a dedicated commitment to help those with disabilities go to work.

ORLANDO

Universal orlando ResortUniversal hires many, many people with all

types of disabilities in its workforce of 12,000. Universal ensures that proper accommodations are made, including having on staff American Sign Language Interpreters for employees with hearing loss. Universal purchased a video relay interpreting service and placed it at high traffic areas for guests and team members if an ASL interpreter was not immediately available.

They have exceeded expectations with assist-ing people with visual disabilities, with more than a dozen people with vision loss hired in the past five years.

To get involved or for more information about the Agency for Persons with Disabilities, visit APDcares.org or call toll-free 1 866 APD CAReS (1 866 273 2273).

state Recognizes Disability-Friendly hospitality Companies

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Andrew (Andy) Reiss, FRLA’s 2013 Incoming Chairman of the Board, has been involved in the Florida Restaurant Association (FRA), now the Florida

Restaurant and Lodging Association (FRLA), for nearly a lifetime. Andy is the first Chairman of the Board from Tallahassee.

Opening a restaurant in the shadow of Florida’s State Capitol as a young man in Tallahassee, Florida, Andy became involved in FRA to better understand the hospitality indus-try and to have a “voice” in the industry’s direc-tion. He helped to start the Tallahassee FRA chapter almost 40 years ago and served as the

Tallahassee area Chapter President for five years. FRLA’s President and CeO, Carol Dover noted “Andy has been an active member of our asso-ciation for decades and that is truly remarkable when you look at the duration of involvement of other independent operators.

Staying active at the level that Andy has, in a demanding association such as this takes determination, time management, responsibility and a true concern for the direction of Florida’s hospitality industry.

Andy has demonstrated all of these qualities during his years of participation in FRLA.”

From the “grass roots” level, Andy’s role with the Association grew, and he has sat on the FRA / FRLA Board of Directors and the executive

ANDY ReIssFlorida’s HospitalityKeystone

By Susie McKinley

Photos courtesy of Rowland Publishing and Shems Hamilton, Tallahassee, Florida.

I N C O M I N G F R L A C H A I R M A N

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Committee for many of his years of participa-tion at the state level. In fact, Andy has been on the Board or executive Committee for every major decision the Association has taken since the early 1990’s:

• The move of FRA’s offices from Hollywood, Florida which assisted in placing FRA as one of the primary advocates for busi-ness in the state of Florida.

• The sale of the Association’s trade show, which was a brilliant move in establishing the stability of the Association.

• The incorporation of the Florida Hotel and Motel Association into the Association, creating the Florida Restaurant and Lodging Association.

• The purchase of training partner, Regulatory Compliance Services.

every one of these moves was a “winner”.

FRLA President and CeO, Carol Dover, said about the Association’s move to Tallahassee, “In the restaurant industry we say the three major things that matter are: location, loca-tion, location. To me, Andy’s vision of bringing the FRLA headquarters to Tallahassee from Hollywood, Florida will be one of his greatest legacies.

“FRLA has been able to be a vital part of Tallahassee and make critical improvements to the industry as a whole because we now reside

steps away from the Florida Capitol in the most ideal location!” she said.

It is no surprise to anyone that Andy is the Association’s incoming Chairman. It was bound to happen. He is active in so many aspects of the Tallahassee community and the Florida Restaurant and Lodging Association.

Andy notes, “I’m that kind of guy.” As a community advocate having participated in local activities since opening his business in Tallahassee, particularly those reinvigorating the downtown area, Andy, along with other business colleagues, created the successful Tallahassee Convention and visitor’s Bureau, currently known as visit Tallahassee.

Andy also currently chairs the Downtown

there is no question Andy is an industry icon, not only for the exceptional food and service he brings to the table, but also for his community involvement, and association leadership throughout our great state.”

— CAROL DOVER

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Redevelopment Commission and sits on Tallahassee Downtown Improvement Authority. All of these organizations con-tinue to greatly benefit the Tallahassee area.

Andy has also been involved in public service on the State level. Appointed by four different governors, he has served on the Florida Hotel and Restaurant Advisory Council (FHRAC) for more than 24 years in various capacities, including Chairman.

As a member of FHRAC, Andy was the kind of member that would see issues clearly and provide the very best advice to agency heads and appointed officials.

Andy’s value to the FHRAC didn’t stop there, in fact, as a “hands-on” independent owner-operator, Andy’s opinion was critical in providing his unique perspective as a representa-tive for this large group of DBPR’s licensees.Andy’s leadership and input to FHRAC and for many years was looked to as the Council’s historian. Former Director of the Division of Hotels and Restaurants and now FRLA’s vice President of education and Training, Geoff Luebkemann, shared, “Andy has always seen the critical importance of engaging the wider world outside his restaurant’s doors. As a regulator, his willing participation in formal and infor-

mal industry-regulatory dialog was extremely valuable to

me

in ensuring we understood how our actions would impact business,” he said.

“As a FRLA team member, that same commitment means our industry benefits from Andy’s invaluable voice and experience regardless of the issue, even if it means dash-ing to the Capitol during lunch in an apron,” Luebkemann continued.

Andy Reiss has said it is important to keep up with the times, to stay current, and Andy has proved that statement to be true with his

business.

Over the past 40 years, Andy has operated or continues to operate the following

Tallahassee-based restaurants: The Deli, the Brass Rail, Andrew’s 2nd Act,

Maxin’s, Tutto Bene, epicurean Catering, Andrew’s Upstairs, Andrew’s North, Trio,

currently Andrew’s Capital Grill and Bar and Andrew’s 228. Located on Adams Street,

one block from Florida’s Capitol, The Grill is a great place to relax, eat lunch, and enjoy good fast-casual style food.

Andrew’s Capital Grill and Bar is known state-wide for its sandwiches and salads. Andy has named many of his popular menu items after politicians and famous faces around Tallahassee. From the “Marco Cubio” Cuban Sandwich to the “Dover” California Salad and the “Jeb” Burger, Andy has got Florida’s movers and shakers covered.

Andrew’s 228 is a special event and destination restaurant. Residents and visitors to Tallahassee have enjoyed birthdays, engagements and anniversaries and other special nights at 228 since opening in 1998. And, the food is good! Andy’s res-taurants have won Florida Trend’s Golden Spoon Award 27 consecutive years - first with Andrew’s 2nd Act and continuing with 228.

Dan Murphy, FRLA’s vice President of Membership said, “Andy is the classic restaurant veteran. He, like a handful of other independent restaurateurs, has somehow navi-gated through a very tough business the last 40 years. He is experienced, knowledgeable and successful – but what I admire about Andy is his compassion for people, community

and the restaurant industry. He is the perfect FRLA member.”

Andy’s old friend, van Poole, a former state senator, state agency head and chairman of the RPOF notes, “I have always said he (Andy) was the greatest example of the free enterprise sys-tem; to start with a tiny little deli on the corner of Adams in the early 1970’s to becoming the very successful business that it is today. Andy now has over 40+ years serving Tallahassee through hard work, dedication and a successful remodel now and then.”

Andy was born in China, after his parents’ emigration to that country during World War II. Andy’s father escaped from vienna, Austria and his mother and her family fled Berlin.

His parents met in Shanghai and fell in love. After Andy’s birth, the Chinese Communists began to take hold in China, and the family again escaped to the United States.

Andy, his brother, Jimmy, and mother emigrated to the United States, but Andy’s father was not given a visa and was unable to leave Shanghai until the very last ship left the country. The family was finally reunited in Cleveland, Ohio at a relative’s home.

Andy’s father, Hans Reiss, was an enter-tainer and pianist, playing piano in clubs in Cleveland, Ohio and Miami, Florida. When it was time for the family to settle down, the fam-ily put down permanent roots in Miami where Andy and his brother attended school. Andy’s

Good food, good service, clean place, stay invested and rooted in your business. Don’t worry about the competition. Worry about what’s on your plate.

— ANDY REISS

The Reiss Family (left to right)Andy, Maxin, Aly, Baby Jonah, Dana and Justin Goodman, Aly’s husband.

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IN the BeGINNING … there was the Deli. Which begat the Brass Rail, which begat Andrew’s 2nd Act, which begat Maxin’s, which begat tutto Bene, which begat epicurean Catering, which begat Andrew’s Upstairs, which begat Andrew’s North, which begat trio, which begat Andrew’s Capital Grill & Bar, which – finally – begat Andrew’s 228. And it was all good.

— TallaHaSSee Magazine, SEPTEMBER, OCTOBER 2012

FRL_17-06.indd 25 12/24/12 11:00 AM


father became the maître d ’ at the Carillon Hotel in Miami Beach.

Andy grew up in the hospitality industry. Working as a young man at the Carillon, Andy held many jobs gaining valuable experience: dishwasher, busboy, front-desk clerk, cabana boy and valet.

When Andy went to college, he started at the University of Florida as an accounting major, but after a couple of years, he transferred to Florida State University in Tallahassee and started in the hotel and restaurant management pro-gram.

Andy and Maxin Munchick, were dating at the time and after graduation were married. After their marriage, Andy and Max spent a year traveling throughout europe, even working in a Swiss hotel and restaurant, Hotel Bellevue in San Bernardino, to help pay for their trip.

Upon their return to the US, Andy and Max first moved to Aspen where Andy was a cook with the Weiner Stube and then to north of San Francisco, Cotati, in Petaluma County, also known as the Russian River area, famous today for world-class wineries.

Andy and Max enjoyed life until Andy was recruited into the restau-rant business by Winn Simpson, a Tallahassee area stockbroker and businessman who they knew from their years in Tallahassee.

Mr. Simpson owned the corner where Andy’s restaurants still stand and wanted Andy to open a restaurant. Andy opened the Deli and was wildly successful bringing true deli foods to Tallahassee.

Andy and Max have two daughters and a grandchild. Aly, a doctor with the Centers for Disease Control in Atlanta, Georgia, and her husband, Justin have a son, Jonah. Jonah is Andrew’s and Maxin’s first grandchild.

Their other daughter, Dana, also found her way into the hospitality industry, as a National Sales Manager for Gaylord National in Washington, DC. The Reiss family enjoys going to the northern gulf-coast town of

Watercolor to vacation and are planning to build a home in Seagrove in the near future.

FRLA members and leadership are excited for Andy to become FRLA’s Chairman. CeO Dover is thrilled for Andy and noted, “I real-ly look to him as a mentor and special friend. We have shared so many life memories, and I look forward to making more in the future.”

Bruce Craul, current FRLA Chairman and soon to be immediate past Chairman said, “I am really looking forward to Andy’s term as chairman. Andy exemplifies the entrepre-neurial spirit of our industry and represents those in our industry that are hands-on, independent operators that consistently deliv-er quality food with quality service.”

Andy’s location, as most of you know, has

afforded him the opportunity to know all of the members of the Florida Legislature and other governmental officials because his restaurant is their favorite place to have lunch and dinner. His very successful catering operation has served folks from Tallahassee and beyond.

He is close to the politics and understands it better than just about anyone else. I love his style as he sits back and listens, thinks, and then articulates his thoughts in a meaningful manner that everyone in our business under-stands.

He will be an awesome Chairman, and I know that we will see a surge of entrepreneurs from our restaurant side of the industry joining our organiza-tion as they witness first-hand his passion for the business and his ability to stress the importance of being part of the FRLA.”

Dave Reid, 2011 FRLA Chairman of the Board, is also looking forward to Andy’s chair-manship saying, “I would like to take this opportunity to congratu-late Andy Reiss as the 2013 FRLA Chairman of the Board.

“I’ve always been impressed with Andy Reiss’s dedication to the FRLA and to our industry. Andy offers endless experience, integrity and intellect and is a true

credit to this Association. I am certain that Andy will prove to be a great Chairman and a tremendous asset to the FRLA members. Congratulations Andy!”

Dan enea, President and COO of Sunshine Restaurant Partners, said, “Congratulations Andy! I am very happy for you, well deserved. You are a great leader for the FRLA: you represent our industry at the highest level. every restaurant in Florida has benefited from your ability to communicate our industry concerns to the many legisla-tors that you regularly communicate with. I appreciate your years of dedication to our industry,” said enea.

FRLA Honors 2013 Hotelier, Restaurateur and Supplier of the Year

Along with the induction of Andrew Reiss as FRLA’s 2013 Chairman of the Board, FRLA has announced the 2013 honorees for Hotelier of the Year, Restaurateur of the Year and Supplier of the Year. The Fontainebleau Hotel in Miami Beach has been named Hotelier of the Year. This legendary property has been open since 1954. Joe’s Stone Crab, cele-brating 100 years in 2013, will be honored as the Restaurateur of the Year. Supplier of the Year is A & L Associates, the hospitality management consulting firm known for its “Secret Shopper” programs, business plans, market research and hos-pitality management consulting.

(Clockwise from top) Fontainebleau Hotel, Al Gardner, A&L Associates, and JOE’S Stone Crab (South Beach). (Susie McKinley photo).

FRL_17-06.indd 26 12/24/12 11:00 AM


Most people never give a thought to how songwriters earn a living until they operate a business that plays music in public. Sooner or

later, these business owners have to search out facts about copyright law. Representing more than 550,000 songwriters and copyright own-ers, BMI is the primary source of income for composers who supply half the songs and musi-cal works performed in America.

Following are some frequently asked ques-tions regarding copyrighted music:

Q: If I bought my CDs in a retail store, can I play them anywhere I want?

A: Buying a CD doesn’t convey the legal right to play it in a business or public place. You must get permission from songwriters or their performing rights organization to play music in a business.

Q: If I have a contract with siriusXM, do I still need a music license?

A: SiriusxM is licensed by BMI. As long as SiriusxM is used for background music ONLY,

and your contract with the music provider is a commercial account, then your music use may be covered. A business owner must purchase a BMI license when a satellite radio unit under a consumer account is played in a business. Also, if your establishment charges admission, has dancing, and/or plays additional music such as iPods, CDs, DJs, live music, karaoke, etc, then your establishment must purchase a BMI license.

Q: f I play music from a customer’s iPod and/or a MP3 Player in my busi-ness, do I need a music license?”

A: Music played from iPods and/or MP3 Players is another form of recorded music. The proprietor is responsible for obtaining a BMI license when such recorded music is played by customers or employees.

Q: Aren’t songwriters already earning big bucks with concert tours and t-shirt sales? Why do they need my hard-earned money?

A: Most songwriters are unknown to the

public. They don’t tour or sell concessions. The average songwriter doesn’t earn a living wage from songwriting royalties. Many songwriters earn most of their income from the public per-formance of their music.

Q: If I already pay one performing rights organization for the music I use, do I need permission from anybody else?

A: Songwriters choose one of three perform-ing rights organizations to represent them. That organization can license only the music of its affiliated songwriters.

Q: I have heard that the companies that collect for music licensing don’t pay the songwriters, so why should I pay them?

A: Founded in 1939, BMI operates as a non-profit making performing right organiza-tion. After deducting administrative fees, BMI pays out more than 85% of revenue collected to affiliated songwriters and copyright owners.

More questions? Visit www.bmi.com/ede.

Music Licensing for Your Hospitality Business Q&AFr L a memBer a dVa ntaGe

FRL_17-06.indd 27 12/24/12 11:00 AM


successful site selection means more than “location, location, location”! As The Lease Coach, I have coached and consulted to many restaurant tenants and found numer-ous issues are often overlooked in choosing

commercial space to lease:

Get organized and do your homework. Beginning the lease renewal process should start 12 months in advance for restaurant tenants leasing commercial space. In most cases, you should not need to exercise your Lease Renewal Option Clause provided there has been a dialogue with your landlord and it has been established that the landlord wants you to stay for another term.

talk to other tenants in your Building. valuable information can be gathered by talking with your neighbouring tenants. I will inter-view tenants to gather information and to determine their future plans. If other tenants are not planning to renew their lease, thereby creating more vacant space in the property, you will have more leverage. If another tenant has renewed his/her lease, the rental rate he/she agreed to pay will likely factor into the rental rate the landlord expects you to pay.

Create Competition for your tenancy. So many restaurant tenants go straight to their landlord regarding their lease renewal. At The Lease Coach, we like to create competition for our tenant clients. Instead of handing over your lease renewal to your landlord on a silver platter, we find alternative locations and solicit lease proposals from other landlords as a means of making your existing landlord re-earn your tenancy (even if you don’t want to move).

Approach Your Landlord and Your Property Manager. Confirm your landlord contact and make sure you are negotiating with the right person. You may have entered into the lease agreement negotiat-ing with a commercial real estate agent for the landlord’s in-house repre-sentative; however, most lease renewal agreements are negotiated with a property manager who you may or may not have a good, bad or otherwise

By DALe WILLeRTON

t he Le a se coach

relationship with. obtain the Landlord’s Lease Proposal. I don’t believe in

negotiating on the first date. I prefer to discuss the lease renewal with the property manager and invite a proposal. This puts me in a position to counter-offer and negotiate on behalf of the commercial tenant I am working for. Most of the negotiating process will take place verbally – but only after the lease renewal proposal or document has been provided by the landlord.

submit the Counter offer to Your Landlord. Multiple coun-teroffers from both parties are part of the lease renewal process. If you try to slam-dunk the lease renewal too quickly your attempts for a rent reduc-tion will probably fail. We recently negotiated a lease renewal for a client who was pleasantly surprised how effective this strategy is. We deliberately slowed down the process and renegotiated every single term in the formal lease agreement that needed to be revisited, not just the rental rate.

Negotiate, Negotiate, Negotiate. Negotiate to win. Most restau-rant tenants are not negotiating to win at all … they are negotiating not to lose. The landlord and/or the landlord’s representatives are negotiating to win and you must do so as well. The Lease Coach uses various creative means to make this deal work. Remember, that if you leave, the landlord gets a vacant space. It is extremely expensive for a landlord to replace an existing tenant.

If the landlord is giving lease inducements (e.g. free rent and/or tenant allowances) to attract new tenants moving in, we believe that the landlord should offer those same incentives to you to entice you to stay. You are the repeat customer. You have the track record of paying rent.

Then, we start counter offering. A good boxing match doesn’t go two rounds; it goes 12 – 15 rounds. Remember, this is not an event … this is a process. Some of the best deals we get for commercial tenants take four to six months. When we counter offer, we will often throw in a few red her-rings – things that we don’t really care about and can readily give away as part of the “give and take” proces

Negotiate and ask for more than you expect to get. I remember getting one tenant 12 months of free rent on a five-year lease term. When asked how I did this, I explained that I had asked for 18

months free rent. Conclude the lease renewal process by signing the Lease Renewal Document or, if it doesn’t work out, you still have time left to relocate. Ideally, you have done all of this in six months and given yourself a cushion. Often, we negotiate lease renewals for tenants up to 24 months in advance and get rent reductions as well. You don’t have to wait until the end of your lease term and if your landlord is stalling you, this generally means that he’s got a rent increase in mind for your renewal term.

Dale Willerton is The Lease Coach.

how to Negotiate a Lease Renewal Rent Reduction for Restaurant tenants

Contact FRLA to solve compliance issues at 866-372-7233 or www.SafeStaff.org

Out OF COmpLiAnCe?

FRL_17-06.indd 28 12/24/12 11:00 AM


FRL_17-06.indd 29 12/24/12 11:00 AM


Gr een t iPs

Foodservice operations save Water, save Money

AAccording to the National Restaurant Association, 44% of adults say they are likely to make a res-taurant choice based on its green practices.

Customers who live an environmentally-friendly lifestyle will make an effort to sup-port and frequent restaurants that do the same.

Plus, many surveys show younger custom-ers—particularly Millenials and Moms—are among the most interested in patronizing businesses with strong records of environmen-tal stewardship.

In addition, employees are often the biggest supporters of an employer’s efforts to con-serve. Consequently, restaurants at all levels

are embracing environmentally-friendly prac-tices to see more green—both in their bottom line and in their communities.

By 2013, more than 70% of the United States will experience some type of local, regional or state-wide water shortage. Improving water efficiency is a much more cost-effective tool to help local markets man-age water supply issues than developing new sources. Consumers are aware of the threat to the country’s water supply and are challeng-ing restaurants to take action and be respon-sible when it comes to water conservation and other sustainable efforts.

So what does that mean for foodservice operations?

By cutting down on water usage, restau-rants are not only demonstrating their com-mitment to their community’s water resourc-

es, but are also lowering their water, electric, and water treatment bills. Trend data for the cost of water over the past decade has consis-tently outpaced the rate of inflation, mean-ing the cost of water is rising. Implementing sustainable practices may seem daunting, regardless of a restaurant’s size or previous experience with sustainability.

Try starting with these three low-cost steps to save water and help lower costs:

• Ask your guests if they would like a glass of water. Instead of automatically serv-ing water, only serve water if a guest requests a glass. If one in four guests were to decline a glass of water, the foodservice industry would save more than 25 millions gallons of water annually. This also results in fewer glasses to clean and less ice to make.

• test and repair leaky faucets and toilets. According to the U.S. environmental Protection Agency, a leaky faucet that drips at the rate of one drip per second can waste more than 3,100 gallons per year. Check for leaks by placing a small amount of food col-oring in the tank. If you see coloring in the toilet bowl within 20–30 minutes, you have a leak.

• Cut down on running water. Instead of using running water to thaw frozen food items, thaw them in the refrigerator and melt ice naturally. When you thaw just one prod-uct under running water for 45 minutes each day, you can use over 90,000 gallons of water annually in thawing just that one product.

You can also cut down on water waste by washing vegetables in a wash basin instead of running water.

These water conservation initiatives are part of the more than 90 best practices fea-tured in the National Restaurant Association’s Conserve Sustainability education ProgramSM. Other best practices focus on topics such as energy efficiency, waste reduc-tion, building and construction and program administration.

To find out more about Conserve and how it can benefit your operation, visit conserve.restaurant.org.

Source: U.S. Environmental Protection Agency

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FRL_17-06.indd 30 12/24/12 11:00 AM


RCS and Miller’s Ale House

M iller’s Ale House is a casual din-ing, sports restaurant that offers a friendly neighborhood feel serv-ing top-quality food at a great value. Miller’s Ale House was

designed by Jack & Claire Miller to attract custom-ers from all walks of life with a menu that focuses on the highest degree of food quality and value. The menu offers succulent steaks, fresh seafood, original pasta dishes, healthy salads, hearty sandwiches, and tasty desserts. All Ale House restaurants contain a full-service bar with an enormous selection of over 75 varieties of beer as well as a large selection of wine and liquor. For many, it has become the ideal place of choice to enjoy a meal with the entire family or relax and socialize with friends while watching your favor-ite sporting event on one of the largest collections of HD Tv’s in town. Many Ale Houses also offer the casual atmosphere of an outdoor patio area with a full service bar to lounge, eat, and watch a game.

One of our main priorities at Miller’s Ale House is to create a fun and safe environment for our guests. This is why we have partnered with Regulatory Compliance Services (RCS) to protect and educate our employees. RCS has been an essential resource to keep our restaurants up to date on both food safety and responsible alcohol service compliance. RCS has enriched our in-house training and improved the knowledge of the staff on the laws and regulations that pertain to their jobs and must be followed. It has been extremely beneficial to have RCS as a refer-ence to understanding the laws and statutes. They offer the convenience of online training for our new employees and have flexible scheduling of onsite training meetings to accommodate our restaurants. All of their training materials comply and exceed the requirements with onsite training classes instructed by certified trainers. RCS maintains our train-ing records and has them available anytime at our request. Miller’s Ale House appreciates the expertise of RCS which allows us to focus on creating exciting new menu items and a fun, comfortable atmosphere.

Paula Throop is Senior Training Manager with Miller’s Ale House.

By PAULA THROOP

rcs

Leisure Travel BasicsHow we enjoyed ourselves in the past year

— Travel data courtesy Miles Media.

Leisure Travel BasicsHow we enjoyed ourselves in the past year

THE AmErIcAN TrAVELEr: SImPLIfIED

4.6 Number of leisure trips taken on average

48% of these trips were day trips

7.1 Average # of hours spent planning most recent trip

84% of these planning hours were spent online

41% used a mobile phone to help plan a leisure trip

1/5 Did not use a computer to plan their most recent trip

$1008 Average total spending on most recent trip

1/10 Financed a vacation entirely on credit

48% Spent more money than expected on a leisure trip

1/10 Think they are a “more demanding” traveler than most people

46% Cut back on travel due to high gas prices

1/5 Traveled outside the united States

18% Took at least one “staycation”

1/3 Visited a casino while traveling

1/4 Visited a National Park

15% Attended religious services while on vacation

57% Visited a friend or relative on a leisure trip

1/20 Met a new romantic partner while traveling

12% Visited a specific destination after getting inspiration to do so on Facebook

A mobile Nation. The use of cell phones specifically for travel planning has doubled in the past three years . The importance of effective mobile marketing has never been greater, and is critical at all stages of travel planning . Travelers who use their cell phones to plan their trips do so while traveling (79%) as well as before they leave home (63%) . Travelers use their mobile devices to gather all types of informa-tion, with the most common being restaurants (55%), weather (52%), maps (43%) and hotels (41%) .

on the road. America’s car culture drives our travel industry . Approximately 7 of 10 leisure trips are taken primarily by automobile, highlighting the tremendous importance of gas prices to travel decision making . The remaining 30 percent of trips are primarily taken by airline, with train and cruise trips being relatively less common modes of transport .

Hot Spots. We asked Americans where they would most like to travel in the next year, and three destinations far surpassed all others in popularity .

las Vegas, New york City and Orlando

are clearly our hottest

vacation spots

What does this tell us about the travel

experiences we most desire?

j u ly 2012 Destination Analysts, Inc. PAg E 3

FRL_17-06.indd 31 12/24/12 11:00 AM


secr ets oF sUcce ss

Please tell FR&L readers about the history of testa’s

Testa’s was founded by Michele Testa Sr. in 1921. He opened a 13 seat soda fountain in Palm Beach, operating on a seasonal basis. In 1926 he leased a restaurant space next door and remained in that location until building his own place just down the street in opening there in 1947.

Meanwhile, in 1934, Mr. Testa, Sr. decided to open a second location in Bar Harbor, Main to “follow the season” hence: Palms in the Summer, Pines in the Winter.

Over the years he continued to expand the menu and his sons Mike Jr and Joe took over the family operation in the 1960’s and continued to expand into the Testa’s of today.

In the late 1980’s the business began to be operated by descendants of Joe and Mike Jr., who have carried on their traditions for the past 35 years.

testa’s has been a destination for restaurant-goers for how many years?

We are celebrating our 92nd year.

What is testa’s business philosophy?To treat each customer like they are family,

with care for their experience every time they dine with us.

Please describe your menu concept.We offer a wide variety to please as many

palates as possible, from breakfast to salads and sandwiches, steaks, local seafood, stone crabs in season and Italian specialties.

how do you keep your menu fresh and interesting to returning guests?

With so many longtime customers that return for certain dishes, we carefully test and add, as well as delete items from the menu based on changing tastes. Removing items is a delicate matter, and we always are conscious of our customers who enjoy certain offerings. If we have removed a menu item and a guest requests

it, we will make it for them.What is your most popular dish?Our Steak-for-Two carved table side, our

jumbo lump crab cakes and our lightly crusted veal beurre blanc are all very popular.

What is your most popular cocktail?The cucumber martini is a big hit this year.have you seen the tastes of your

guests change over the years?Absolutely, more seafood now than ever,

steaks still sell well, but always accompanied with a seafood dish at every table.

Do you think your web page is ben-eficial to your business?

It is the first look the world has at who you

Testa’sBy SUSIe MCKINLeY

Testa’s, located in beautiful Palm Beach on Royal Poinciana Way, is a classic old Florida restaurant serving breakfast, brunch, lunch and dinner. Testa’s has been named by Delta Sky Magazine, as part of “A Perfect Day in Palm Beach”.

Susie McKinley, FRLA Magazine Editor, was able to spend a few minutes with the folks from Testa’s in which they revealed their Secrets to Success.

Nearly a Century Of Dining Success In Palm Beach

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are and what you offer; it is essential. Remember the large color ads that people would take out in the yellow pages? It’s that, 1000 times better, and you get to tell your potential customers all about yourself at a fraction of the cost.

What drives “traffic” to testa’s most effectively?

Our consistency and longevity. We have the great grandchildren of our grandfather’s customers dining with us today.

Do you host a lot of special events or weddings?

Yes, we do on average about 40-55 weddings and rehearsal dinners each year in our Garden Room as well as other venues within the restaurant.

What is the most important thing you emphasis to staff about your customers?

They are not just customers, but longtime family friends, who have dined with us for years. They watched our family grow over the years, as we have watched theirs. We get Christmas cards and wedding invitations from our customers just as we do from our own families.

What do you think is critical to your employee training?

Consistency. Being in business for many years, people return because of a previous visit. Don’t change the reason they came back.

how do you reduce employee turn-over?

Treating people with dignity and apprecia-

tion. We always want our employees to feel that we care about them, because we do. No job is too small or insignificant, it all matters, and when they choose Testa’s to be their place of employment we want them to know they have found a home. We have employees that have been with our family for over 30 years, as did the previous generations of the Testa family. Respect for knowledge and the work provided is a key.

What is your tip to staying in business for such a long time?

The caring eyes of an owner and longtime dedicated staff can never be overstated. Treating your customers the way you would want to be treated, it is very simple.

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JenniferReed

DannetteLynch

LynneHernandez

CorkeyBergamo

RayGreen

JenniferReed

DannetteLynch

LynneHernandez

CorkeyBergamo

RayGreen

Northwest Florida - Ray Green

230 S. Adams StreetTallahassee, FL 32301Office 850-224-2250 ext. 230Cell 850-545-5901Fax [email protected]

Northeast Florida - Corkey Bergamo

1190 Gran Crique Ct. S.Jacksonville, FL 32223Home/Fax 904-880-6964Cell [email protected]

Central Florida - Jennifer Reed

PO Box 915282Longwood, FL [email protected]

Tampa Bay & Southwest Florida Dannette Lynch

PO Box 554Largo, FL 33779727-642-3404Fax [email protected]

South Florida - Lynne Hernandez

PO Box 566263Miami, FL 33256-6263Office 305-598-FRLA (3752)Cell 305-710-3962Fax [email protected]

2012 Regional Directors’ Territories

memBer shiP

Jobs and ProStart go together, and this combination is one of the things about ProStart that sets the students apart and makes them ready to face the world.

Learning the information, being confident in that knowledge, and then going on the interview…. very scary for us all…waiting and waiting to learn if you are accept-able, if they will take a chance on you and finally hearing they want you!

As you get older in life and become more mature, it’s recommended that you get a job, thank goodness I had ProStart behind me.

I’ve been working part time at restaurants since I was sixteen. even before that, I volunteered through ProStart for our Coffee Bar at school and worked catering events with not only our ProStart class, but also for local chefs that allowed us to volunteer for large catering events in order to help.

The chefs would come to the ProStart class and talk and then offer opportunities to the students. I’ve gained experience at fine dining, as well as fast food locations and currently hold a posi-tion at Dominos pizza.

I have moved up and up in the job, and feel I am ready for a new challenge. I’m working on applying to other restaurants in my city at the moment. My contact? I met the General Manager of Texas Roadhouse as I was volunteering with ProStart at a BBQ competition.

Why? I want the experience to further my knowledge in all aspects of the industry. As a ProStart student, this is important. After hearing so many people talk about the opportunities in this field as they come to our ProStart classroom, it has opened my eyes up to the fact that I love this industry, and know I want to understand this industry by getting first-hand experience. Textbooks can only do so much in teaching. There comes a time when you have to take matters into your own hands!

Work experience is important the older you get, not just because you need to show this experience on a resume or col-lege application, but also because you have to make a living after school is completed.

I personally think that in addition to this, a job also estab-lishes a high quality work ethic, and gives teenagers a taste of the real world before they’re abandoned in it after high school. This work experience has confirmed my commitment to the culinary and hospitality industry.

P.S. As I finished this article and was ready to send it in I heard from Texas Road House, They want me to start next week, I am excited and scared, but know I can do it. Thank you ProStart!

Fr L a’s edUc at iona L FoU ndat ion

By ABBY GILKeY

Jobs and Prostart Go together

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For more information, visit us online or call us today!

tbbathandbody.com208 Passaic Ave, Fairfield, NJ 07004

800-541-6775

Fresh. exotic. tantalizing.

The Tommy Bahama Travelers Collection is an irresistible line of personal care amenities.

ermail marketing has become a fabric of our industry’s modern marketing strategy. Open an email account, type an offer, add a couple of photos and links, click and send, and voila,

new sales. Right? Not so fast. Restaurant operators have been

encouraging their guests to “sign up” for their email program for well over a decade now. At Fishbowl, we currently manage a growing list of over 85 million unique email addresses on behalf of our restaurant clients.

In fact, the average consumer today belongs to well over a dozen retail & restaurant email marketing clubs. Add the crowded online and social media marketing world to the mix, and it is becoming even more difficult to have your marketing message stand out and drive customer visits.

So what can you do to stand out and generate customer visits utilizing your email club? The answer is simple: build loyalty.

Remove the strings!how to build guest loyalty with email

soci a L medi a

Now get startedWhen you take the time to thank your guests

for being a part of your restaurant, you create loyal customers. The time and expense you put into building that loyalty will be returned to you in many ways.

First your guests will respond and redeem your “Thank You” gifts, which will organically bring in more visits and sales for your restau-rant. Second your loyal guests will pay closer attention to the rest of your email campaigns throughout the year.

And they will bring their friends. In today’s social sharing world, they will want to share those positive engagements they are having with your restaurant.

So go out there and take a new look at your email program. Thank your guests and build loyalty. You will stand out above the crowd.

Start with the welcome message. This may be the most important communica-

tion you send to a new email subscriber, as it is the first and only chance you have to reinforce the message you used to get the guest to sign up in the first place.

Your welcome message should go out imme-diately after the guest sign’s up, and have a

Create Loyaltyemail is very permissive. Your guests are

“opting in” to be a part of your restaurants community. So make sure you are taking every opportunity possible to thank them for that per-mission and provide them with a positive return on investment.

email is not as frequent as Facebook and Twitter. Also it is very much a push marketing tactic. So you need to put significant thought into the campaigns you are going to promote via email.

By JOe GABRIeL

FRL_17-06.indd 35 12/24/12 11:01 AM


strong value to encourage that guest to return to your restaurant soon.

Think free bottle of wine, or free entrée. But remove the strings from the message. Strings you say? What are they?

StringsStrings are all of the standard restrictions,

or “fine print” that operators tend to add to their email message like “receive a free entrée with a purchase of $40 or more,” or BOGO, or “free appetizer with the purchase of two entrees.”

What those “Strings” do is turn your loy-alty building opportunity into a coupon. You don’t have to give away the house here, but 2 or 3 times a year, use your email program to truly thank those guests who have given you the permission to engage them via email.

Think “gift” not “offer.” The results will amaze you.

ExamplesFishbowl works with an operator who has

maximized the use of their email program. They have created a buzz around their “Birthday Club” by offering a strong value proposition to their email club.

It’s simple really. Sign up for our email club and receive a free dinner on your birth-day. No strings attached.

Now they know that the majority of their guests are not going to come into their restaurant by themselves on their birthday. So adding the standard BOGO language seemed silly to them.

What this operator does do is track email redemption for their birthday club by hav-ing a “Free Birthday” button on their point of sale system. Results: over $200K in sales attributed to their birthday emails. Not their entire email club mind you, just the birthday campaign. They have a 40% redemption on this campaign and they have subsequently built an email club of over 13,000 names. Not too shabby.

Fishbowl is proud to partner with the Florida Restaurant & Lodging Association to provide exclusive member pricing, including 10% off of their industry leading local online marketing solutions, including email, social media & reputation management.

Fishbowl is the leading provider of online marketing for the restaurant industry, serving over 45,000 restaurant locations. Fishbowl now offers full service social media manage-ment-SM3 for restaurants. Sign up today at: www.fishbowl.com/florida

Joe Gabriel is the marketing associate for Fishbowl Marketing

FRL_17-06.indd 36 12/24/12 11:01 AM


Fr L a’s edUc at iona L FoU ndat ion

U n i V er sa L sPonsor GLoBa L sPonsor s

t h is eV e n t woU L d not Be PossiBL e w i t hoU t t h e sU PPort oF t h e Fr L a eF ’s Pa rt n er s

ProStart Students Film PSA with EmerilSix ProStart students had a unique experience in November 2012. They spent

the morning filming a Public Service Announcement (PSA) with emeril Lagasse. The PSA is designed to encourage tourism to Florida. The students passed the message along that FRLA is supporting ProStart. They also shared that for every 87 visitors to the state, one person gets hired in the hospitality industry.

ProStart Regional WorkshopsThe FRLA educational Foundation hosted six Regional Workshops during October

and November. Regional Workshops are an opportunity for students to learn from post-secondary instructors while enhancing the students’ skill and increases their enthusiasm for the industry.

Over 500 students and instructors attended at least one of the six events. Johnson & Wales University hosted students to their North Miami Campus on September 28. Johnson & Wales University staff also traveled to eastside High in Gainesville and Chamberlain High in Tampa to conduct Regional Workshops there. On November 2nd Regional Workshops were held at Keiser University in Sarasota and the Art Institute of Jacksonville. The final Regional Workshop was held on November 9 at Le Cordon Bleu in Miami.

ProStart students (above, left to right) are: Sean Ahern, Kiyana Reed, Holli Manche, Abby Gilkey, Johnny Zokovitch IV and Jamal Hendricks.

FRL_17-06.indd 37 12/24/12 11:01 AM


To register, call toll-free 1-866-372-SAFE (7233) or visit www.safestaff.org. Registration for training begins at 8:00 a.m. and for exam at 12:30 p.m. unless otherwise noted. Dates subject to change.

Food Manager training & testing schedulewww.safestaff.org

sa Fe sta FF

CITY JAN FEB MAR LOCATION LOCATION ADDRESS

Altamonte Springs 30 13 20 Springhill Suites 205 W Highway 436

Brandon 30 27 27 Embassy Suites 10220 Plam River Rd Tampa FL 33619

Clearwater 7 4 4 St. Petersburg Marriott Clearwater 12600 Roosevelt Blvd North

Cocoa Beach 17 - 21 Hilton Cocoa Beach Oceanfront 1550 N Atlantic Ave Cocoa Beach FL32931

Daytona Beach 23 6 13 Best Western Plus Intl Speedway Hotel 2620 W Insternational Speedway Hotel Daytona Beach FL 32114

Deerfield 15 19 19 Hilton 100 Fairway Drive

Ft Lauderdale 9 6 6 Embassy Suites 1881 SE 17th St Causeway Ft Lauderdale FL 33316

Ft Myers 24 28 28 Hilton Garden inn 16410 Corporate Commerce Way Ft Myers Fl 33913

Ft Pierce 3 7 7 UF Indian River Research 2199 S Rock Rd, OC Minton Hall, Rm 219, Ft Pierce FL 34945

Ft. Walton 8 12 12 Holiday Inn Resort 573 Santa Rosa Blvd Ft Walton Beach FL 32548

Gainesville 8 12 5 Best Western Gateway 4200 NW 97th Blvd Gainesville FL 32606

Islamorada 22 21 18 Islander Resort 82100 Overseas Highway Isalmorada FL 33036

Jacksonville 8 5 5 Four Points by Sheraton 8520 Baymeadows Rd Jacksonville FL 32256

Jacksonville Beach 15 13 13 Quality Suites Oceanfront 11 North 1st Street Jacksonville Beach FL 32250

Key West 17 4 5 DoubleTree Grand Key Resort 3990 S Roosevelt Blvd Key West FL 33040

Kissimmee 24 21 21 Seralago Hotel & Suites 5678 West Irlo Bronson Hwy.

Lakeland 9 5 6 Holiday Inn Express 4500 Lakeland Park Drive

Mandarin 23 20 20 Ramada Inn 3130 Hartley Rd Jacksonville FL 32257

Melbourne 10 21 14 Holiday Inn 8298 N. Wickham Rd.

Miami 24 21 21 TBA

Miami Spanish 3 7 7 TBA

Naples 3 14 14 Quality Inn & Suites 4100 Golden Gate Pwky Naples FL 34116

Ocala 15 5 12 Homewood Suites 4610 SW 49th Rd Ocala FL 34474

Orlando 17 11 11 Holiday Inn Resort Castle 8629 International Drive Orlando FL 32819

Orlando Spanish 28 25 25 Holiday Inn Resort Castle 8629 International Drive Orlando FL 32819

Panama City 16 6 6 Gulf Coast State College 5230 West US Hwy 98 Panama City FL 32401

Pensacola 22 26 26 Pensacola Bay Center 201 E Gregory Street

Port Richey 16 13 13 Days Inn & Suites 10826 US Highway 19 N Port Richey FL 23668

Sarasota 10 7 7 Holiday Inn Lakewood Ranch 6231 Lake Osprey Dr Sarasota FL 34240

St. Augustine 30 27 27 Holiday Inn Express 2300 State Road 16 St Augustine FL 32084

Tallahassee 31 28 28 Days Inn & Monroe St Conf Cntr 2714 Graves Road Tallahassee FL 32303

Tampa 23 20 20 Clarion Hotel 2701 E Fowler Ave Tampa FL

Tampa Spanish 7 11 11 Clarion Hotel 2701 E Fowler Ave Tampa FL

Venice 14 11 11 Best Western Ambassador Suites 400 Commerical Ct Venice FL 34292

West Palm Beach 28 25 25 Holiday Inn Airport 1301 Belvedere Rd West palm Beach FL 33405

Hospitality Systems Inc.

INTRODUCING: Zonal as a Service!Financially better than a lease.

COmpleTe pOS SySTemS2 terminal systems from $225/month

3 terminal systems from $285/month

4 terminal systems from $394/monthPricing includes installation, upgrades, training, and ongoing support.

One-time $1,800 implementation fee required.

Contact us to find out how Zonal can work in your business.

888-376-3767 | [email protected] | zonalusa.com206 West Sybelia Avenue | maitland, Florida | 32751

FRL_17-06.indd 38 12/24/12 11:01 AM


Hospitality Systems Inc.

INTRODUCING: Zonal as a Service!Financially better than a lease.

COmpleTe pOS SySTemS2 terminal systems from $225/month

3 terminal systems from $285/month

4 terminal systems from $394/monthPricing includes installation, upgrades, training, and ongoing support.

One-time $1,800 implementation fee required.

Contact us to find out how Zonal can work in your business.

888-376-3767 | [email protected] | zonalusa.com206 West Sybelia Avenue | maitland, Florida | 32751

FRL_17-06.indd 39 12/24/12 11:01 AM


©2012 Progress Energy Florida, Inc.

WANT TO LOWER YOUROPERATING EXPENSES?

To get the savings started, schedule a free Business Energy Check by calling 1.877.372.8477.

OUR ENERGY-EFFICIENCY REBATES CAN HELP.Lower your expenses by increasing the energy effi ciency of your hotel or restaurant. Progress Energy’s rebates make energy-saving, bill-lowering upgrades easier and more affordable than ever.

SAVE ENERGY AND MONEY WITH OUR ENERGY-EFFICIENCY REBATES.

*Other requirements may apply. Rebates subject to change based upon changes in applicable local, state or federal law.

UPGRADE ANNUAL ENERGY SAVINGS REBATES*

Lighting Up to 40% of lighting costsUp to $5 per light forevery fi xture replaced

Packaged Terminal Air Conditioning Coil Cleaning

Up to 20% of heating and cooling costs Earn $15 per unit cleaned

Demand Control Ventilation Up to 20% of ventilation costsEarn up to $50 per ton

with all electric equipment

©2012 Progress Energy Florida, Inc.

FRL_17-06.indd 40 12/24/12 11:01 AM

Documents

Florida Restaurant & Lodging