Florida Restaurant and Lodging

O F F I C I A L P U B L I C AT I O N O F T H E F LO R I DA R E S TA U R A N T & LO D G I N G A S S O C I AT I O N

BEVERAGEISSUECraft Beer Basics, Wine, Soda, Tea and More

COLUMBIA’S SECRETS OF SUCCESS • TOURISM DAY HIGHLIGHTS

APRIL/MAY 2013 WWW.RESTAURANTANDLODGING.COM

2 APRIL/MAY 2013 FLoRIdA RestAuRAnt & Lodg Ing AssocIAt Ion

FLoR IdA RestAuRAnt & Lodg Ing 3www.RestaurantAndLodging.com

From t he ch a ir m a n’s de sk

We are concluding the 2013 Legislative Session and my fellow Tallahassee FRLA members and I have been

busy meeting the restaurant and lodging needs of folks in town for “Session”. There have been many important issues before the Legislature this year; many of these issues apply to the hospitality industry. Our Industry certainly made our voices heard in March at Florida Tourism Day, and I want to extend a sincere “thank you” to all that made the trip to Tallahassee to speak with lawmakers. As Session progresses, FRLA will strive to keep you informed.

FRLA sends a weekly email, “Capitol Update” to all members which provides in-formation on the latest legislative activity im-portant to our Industry. In addition, don’t miss FRLA’s Capitol Dish; you can find it at www.FRLA.org.

Mark your calendars now for the FRLA Summer Board Meeting and Fishing Tournament. You won’t want to miss the June 10 – 12 activities at the beautiful Boca Raton Resort & Club. Meetings will begin

the afternoon of Monday, June 10 with a Welcome Reception at 6:00 p.m. We will have a full day of meetings on Tuesday, June 11 and conclude with the ‘Captains Party & Dinner by the Sea’ in anticipation of our ‘Wild & Crazy’ Fishing Tournament being held on Wednesday, June 12. To sign up for the Summer Board Meeting or for more information on the Wild & Crazy Fish-ing Tournament, please visit www.frla.org/events/board-meetings.

Recently, I was informed that FRLA has just become aware of an issue that could weigh heavily on your business, and this is-sue is so important that FRLA’s staff wanted me to address it in my letter to readers.

Several FRLA Hotel and Lodging mem-bers have notified FRLA that the Florida

Communication Services TaxAlong with DOR, FRLA Moves To Assess Application of CST

If your company is currently undergoing a CST audit or has been issued a CST assessment, you can contact Jim Johnson with the DOR concerning any ques-tions about your audit while the issue is being reviewed. He may be reached at 850.717.6901 or via email at [email protected]

FRLA strongly encourages you to seek and obtain professional legal and/or tax advice to ensure your rights are protected in this process.

If you have such an audit pend-ing, please notify FRLA General Counsel Richard Turner at [email protected] to let him know so that FRLA can be aware of all pending audits involving this issue. FRLA will be working close-ly with DOR in the weeks ahead in an effort to resolve the matter.

Attention!

Department of Revenue (DOR) has been conducting Communications Services Tax (CST) audits and assessing tax on certain charges made by hotel franchisors to their Florida franchisees. The prime examples are fees charged under franchises, fees for reser-vation services, and the use of virtual private networks.

After notification of this situation, FRLA staff immediately met with the Executive Director of the DOR and several of his managers to discuss why the CST would apply such fees in these audits. The DOR has agreed to partner with our industry to better understand the transactions between franchisors and franchisees in an effort to determine to what extent, if any, the CST should apply.

Thanks to the efforts of FRLA staff, in the interim, the DOR will suspend ongo-ing CST audits or assessments based on this issue until a determination has been made. Please note that the DOR will continue to gather information during any related sales and use tax audits.

For further information about these au-dits, or if you have an audit pending, contact FRLA General Counsel, Richard Turner, for more information.

Here’s to sine die!

– ANDY REISS2013 Chairman of the Board

Florida Restaurant and Lodging AssociationChairman Reiss and Congressman Deutch during the 2013 NRA Public Affairs Conference

Andy Reiss


Departments 3 From the Chairman’s Desk CommunicationservicestaxUpdate 5 From the CEO neverendingQuesttopromotesunshinestate 7 CEO Profile rogeramidon,palmBeachmarriott,singerIslandBeachresort 9 Event Calendar 2013FrLaeventCalendar 9 BP Update tourismmultipliermeansHigherClaimsinBpsettlement 10 Chefs That Sizzle richardGrenamyer,theBlueFish,Jacksonville 11 A La Carte H&r’snewteam;KramerHyatt’sGmoftheYear;FrLaHires 12 FRLA Photo Highlights2013tourismDay;HealthCareroundtables 19 FRLA Fishing TournamentJune12,Bocaratonresort&Club 20 Movers & Shakers VIVaUpdate;WomeninLodging;VIVa500Galleontour 24 Unique Amenities Bocaratonresort&Club 24 Special Notice CommunicationsservicestaxauditsConductedbyFDOr 27 Top Alcoholic Beverage Trends Hottrends,perennialFavorites 28 Non-Alcoholic Beverage Favorites InventiveteaDrinksmultiplyonmenus; revolution,notevolution:Coca-ColaFreestyle 30 Regulatory Compliance DoesYourstaffproperlyCheckID? 31 Spirits academyofspiritsmixologyeducationalprogram 33 Wine Tips WineattheKhongriverHouse 34 Green Tips pizzaFusion:Leadingbyexample 36 Membership 2013regionalDirectors’territories 36 Member Benefits BusinessInsightfrommasterCardadvisors 37 Food Safety emergencyClosures:Whyme? 42 OSHA WhatYouDon’tKnowCanHurtYou 43 Social Media Don’tUnderestimatethepowerofmobile 45 ProStart Winnersof2013CulinaryteamCompetition 47 SafeStaff Foodmanagertraining&testingschedule

contents 17 KatherineLugar:NewFaceofLodging

According to incoming AH&LA president Katherine Lugar hoteliers and state association partners are making it clear they want one thing in particular: a focus on advocacy.

25 CraftBeerBasicsVintage Ale? Proximity? Impulse? Senior Trade Brewer Ryan Johnson, Tenth and Blake, explains what’s happening in the world of craft beer, including his seasonal favorites for 2013.

38 ColumbiaRestaurantSecretsofSuccessFrom the “1905” Salad to a new family of RG wines, Richard Gonzmart shares the family secrets of keeping Florida”s oldest restaurant (est. 1905) legendary and running strong after more than a century.

april/may 2013 • WWW.rESTaUraNTaNDlODGiNG.COm

Cover photo courtesy Island Oasis


ChairmaN

Andrew Reiss Andrew’s Downtown, Tallahassee

ChairmaN-ElECT

Jim McManemon, Jr. The Ritz-Carlton, Amelia Island

SECrETary-TrEaSUrEr

Matt Halme Outback Steakhouse Inc., Tampa

Dave Hadelman Twin Peaks, Orlando

Greg Nicklaus Sirata Beach Resort, St. Petersburg

Kevin Speidel Hilton, Fort Lauderdale

immEDiaTE paST Chair

Bruce Craul Legendary Inc. & Hospitality Inc., Destin

prESiDENT/CEO

Carol B. Dover, fMp

EDiTOr

Susie R. McKinleyEmail: [email protected]

M AG A Z I N E

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

Toursim Day Renews Never-Ending Quest to Promote Sunshine State

Carol B. Dover

F lorida’s Legislative Session is almost over and many of our key issues have been voted out of various committees and now headed to the House and Senate floor for full debate and a future vote. Thank

you to the hundreds of tourism and hospitality leaders who made the trip to Tallahassee to participate in our annual Florida Tourism Day. Your voices were heard loud and clear on issues such as paid leave preemption, school start date, international driver’s license, amend-ing the current gift ban, our Hospitality Education Program (HEP) funding, and vISIT FLORIDA funding. These measures are critical in allowing FRLA members and the industry a level playing field in attracting tourists, securing funding, and providing jobs to get Florida’s economy back on track.

Over these past few weeks, and in the weeks ahead, the FRLA is proud to host our Health Care Reform Roundtable Discussions across the state in preparation for the Affordable Care Act that is expected to be in place in 2014. While the federal legislation is confusing at best, our group of local, state and national experts have been touring the state to answer your questions on implementing this new law. Thank you to our panelists, and our sponsors, whose incredible knowledge of this issue has helped hoteliers and restaurateurs become better prepared to comply with these federal regulations.

In our never ending quest to promote travel to, and within, the Sunshine State, no better advocate for showcasing what Florida has to offer in the way of unique food, fun and family entertainment exists than celebrity chef Emeril Lagasse. His latest venture, Emeril’s Florida, is a 13 episode series being televised throughout the country on The Cooking Channel and has been well received. FRLA members, their staff and establishments have been featured – in-cluding a fishing trip with Emeril and Governor Rick Scott. The FRLA is proud to host this series, along with vISIT FLORIDA and the Florida Association of Broadcasters.

If you missed Florida Tourism Day, materials re-lated to our Health Care Reform Roundtables, or any episodes of Emeril’s Florida, please go to our website at www.FRLA.org to see video highlights and background information of these events.

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

Mark your calendars for

the FRLA Summer Board

Meeting and Fishing

Tournament. You won’t

want to miss the June 10 –

12 activities at the beautiful

Boca Raton Resort & Club.


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FR&L Magazine’s CEO Profile is a new feature which will

highlight CEOs of both our hotel and restaurant members.

The CEO Profile will offer insight into the hospitality indus-

try as well as how to get started in the business.

FR&L Magazine Editor, Susie McKinley, was able to catch

up with Roger Amidon, the General Manager of the Palm

Beach Marriott Singer Island Beach Resort and Spa earlier

this year for the Magazine’s first CEO Profile.

Roger Amidon GM of Palm Beach Marriott Singer Island Beach Resort and Spa

Roger AmidonRoger Amidon recently rejoined the Marriott team as general manager at the Palm Beach Marriott Singer Island after leading the Tourist Development

Council of Palm Beach County as the Executive Director for three years. Roger’s main focus in the Council was the promotion and management of tourism-related agencies and activities in Palm Beach County.

In addition, Roger has served for a number of Marriott properties in the area, including GM and Area General Manager. Roger has substantial resort experience including recreation, skiing, food & beverage, spa, health club, etc. He has over 27 years of hospitality service and 17 years with Marriott. Outside of the office, Roger loves to run, golf, fish, travel with his family, and has a passion for classic cars.

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How did you get started in the hospitality industry?

My first job in the hospitality business was in 1983 with the Marriott Marco Island Beach Resort and Spa as a front desk clerk/bellman.

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

LEAD BY EXAMPLE!

Do you have any mentors who were instrumental in helping you achieve your goals, and if so, please share any thoughts you have

(continued on next page)


PAYLESS

forGAS

about your mentor that might be of interest to FR&L’s readers.

One of my many mentors was Dennis Wagner, General Manager of the Marriott Sable Oaks Hotel, Portland, Maine. His ability to engage with his team of associates was amazing. He also engaged himself in the local community as well. I learned then, that people want to do business with people they know and TRUST.

Do you have any career-related advice you would like to pass on?

Know your craft inside and out, read, ask lots of questions, LISTEN and practice your skills. Lead your associates and have them be proud to be part of our profession. Be involved with your community.

I tell my teams, “Family First, Love your Work, and Give Back to your Community.”

The single greatest factor in the success of your career?

The greatest single factor in my success

is that I have the ability to lead others by training them to understand and master the business. As a former football quarter-back, we all knew what the goal was, to win, but you cannot win if the team members do not follow their individual assignments.

How has participation in FRLA positively affected your business?

Being part of the association will be huge for Palm Beach County, as the FRLA has so much they can offer us, especially when it comes to issues that may affect us on a state or federal level.

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

I look forward to working with Carol Dover and her entire team of professionals to continue to move our industry forward. Lynne Hernandez has been a huge supporter of Palm Beach County.

Roger Amidon and his team.

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

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f you’re a restaurant or hotel owner, or food service contractor located on the west coast of Florida, your potential BP claim may be even higher than you think. Businesses such as these are des-ignated as “tourism industry” businesses and are eligible for a Risk Transfer

Premium (RTP) which was set forth to compen-sate claimants for potential future damages or losses not currently known.

The Deepwater Horizon Economic Settlement Program is the court-supervised program whereby BP has acknowledged the true economic harm caused by the oil spill and is paying businesses for these losses through an objective claims process. The Program, outlined in a 1,000+ page court document, lays out specific and complex formulas by which companies located in certain zones will be evaluated and compensated. The total cost of this Program to BP is currently estimated to be at least $8.5 billion, however there is no cap on the amount that may be paid under the settlement to all businesses who qualify.

Depending on geographic zone, business claims classified as tourism industry claims are subject to a multiplier between 1.25 and 2.5 times the actual revenue loss. This means that a client with a loss of, for instance, $100,000, will have a claim worth $300,000 if in a zone with a 2.0 multiplier (loss plus 2xloss). Recouping losses at this rate can make a significant difference to businesses still in the rebuilding phase since the oil spill.

FRLA-member businesses were no doubt caught in the trickle-down effect of the aftermath. Tourism dropped significantly as people feared oil on the beaches as far south as Naples and the Keys. Locally, job losses and economic uncertain-ty led to constricted consumer spending, especially on items such as eating out and taking vacations. While the revenue loss does not have to be directly related to the oil spill, claimants must meet causa-tion requirements based on geographic location and type of business.

As of mid-March, more than 140,000 claims had been submitted, around 49,000 of which were in Florida. More than half of all claims involve a business or individual economic loss. The prob-lem arises, however when you consider that, cur-

rently, more than half of all economic loss claims evaluated to date have been deemed incomplete. Filing can be complicated and cumbersome with-out legal counsel, but an evaluation can be done fairly simply by firms handling these claims. And, ERG is one of the few law firms that handles the claims from start to finish.

BP is one of the biggest proponents of this Program because it represents a way for the com-pany to efficiently compensate a massive amount of claims, and because BP knows it’s the right thing to do. Only businesses that were truly harmed will qualify, and only those who take the steps to be evaluated will be compensated. Are you eligible? It’s worth the look.

Henry “Hank” Didier, Jr. is Founding Partner of Economic Recovery Group, LLC, (ERG) a statewide law firm dedicated to helping clients navigate the BP Settlement Program. Visit ERGLawFirm.com for more information.

FoR ReSTAuRAnTS AnD HoTeLS

Tourism Multiplier Means Higher Claims in BP Settlement Program

By HENRY “HANK” DIDIER, JR.

Event Calendar2013For more information: www.frla.org/events

n FRLA Summer Board MeetingJune 10-11, 2013 – Boca Raton Beach Club

n FRLA Wild & Crazy Fishing TournamentJune 12, 2013 – Boca Raton Beach Club

n FRLA Marketing/Operations SummitJuly 10-11, 2013 - Hilton Downtown Tampa

n NRA/FRLA Bob Leonard Golf ClassicSeptember 25, 2013

ChampionsGate – Orlando

n FRLA Trade ShowSeptember 22-24, 2013

Orange County Convention Center – Orlando

n FRLA Fall Board MeetingTentative: September 22-24, 2013

Orange County Convention Center - Orlando

n FRLA Big PartySeptember 23, 2013

BB King’s Blues Club – Pointe Orlando


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?

Richard Grenamyer The Blue FiShJacksonville, Florida

Chef Richard Grenamyer

Chef Richard Grenamyer started in the restau-rant business at his family’s restaurant, The Kismet Inn, Fire Island, New York, when he was ten years old. He learned the business from his father, “…from the bottom up….” By the time he was 15, he was running the

kitchen. After 20 years there he went off on his own.Chef Richard moved to Florida in 1979 as the Executive

Chef of The Officers Club, NAS Jacksonville. He then became general manager of the Club, as well as the Chef. In 1982 after leaving NAS, he went to Kaldi’s in Jacksonville. He also opened and owned Grenamyer’s, a jazz club and tapas bar, way before its time, and Sterling’s in Avondale.

In 1993 Chef Grenamyer became the Executive Chef of the Governors Club, in Tallahassee, Florida and also took on the responsibilities of Food and Beverage. Moving coastal to Walton County in 1997, he bought The Lake Place Restaurant in Santa Rosa Beach on 30-A and eventually had Cafe Sublime, Cafe Spiaggia, and The Hurricane Oyster Bar all in the same area.

In 2003 he consulted for a year with viking Range Corp in Greenwood, Missisippi for their new hotel, The Alluvian, and its fine dining restaurant, Giardina’s. In 2004, Chef Richard moved to Memphis and opened The Blue Fish Restaurant & Oyster Bar, where he created the concept. Then in 2009 he closed the Memphis operation and moved back to Jacksonville into his old Sterling’s space and reinvented The Blue Fish as it is now: www.thebluefishjax.com

Describe your restaurant concept. The Blue Fish sure looks like it is a fun place to work with a lot happening all of the time!

Our concept is to have the best seafood restaurant focusing on the freshest seafood available locally, as well as from around the country and the world. We have created an extensive menu that features light plates (half portions) as well as full portions. This encourages diners to try our appetizers and oysters which are featured from the East Coast, West Coast, and Gulf Coast. We have the most affordable wine list in the city with 60 wines by the glass. We have the best happy hour in town, seven days a week from 3-7. We are open Lunch and Dinner and for Sunday brunch, 364 days a year.

What influences your cooking style?Our family restaurant in New York was right on the Great

South Bay. The fisherman used to drop fish off at our dock before heading to the mainland. So seafood is in my blood. I love Louisiana cooking and a lot of my food is influenced by

that region. We also serve some Asian-inspired menu items. I am blessed to have a very good palate and cook most cuisines well: Asian, French and Italian.

Does the “First Coast” of Florida inspire your menu?

The entire state of Florida influences my menus. We have an abun-dance of species of fish and shellfish and bounti-ful produce. I have to be constantly aware of species closures for sustainability practices, but Florida has so many choices we are

never at a loss for fresh seafood.

Describe some of your most popular menu items.We try to offer a whole fish on the menu each night, and that’s my per-

sonal favorite. Our Shrimp and Grits Entree and White Cheddar Truffle Mac and Cheese with Shrimp and Scallops are personal favorites as well. All of our fish is pristine since my suppliers, who I have established rela-tionships with over my entire career, know how demanding I am. I’ve been known to send an entire order back if one thing is not right.

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

My sizzle is buying the absolute freshest product; I purchase it, check it in, and butcher it. We prepare it in ways that enhance the protein without masking it. Cooking seafood properly is an art, and I have perfected that art. I still love being on the line and cooking for hundreds of people. It’s a great rush for me even after all these years.

What is your favorite dish to eat that you’ve created?To be perfectly honest, I have been cooking and preparing my own

food for almost 50 years. I enjoy someone else cooking for me.

To what do you attribute your success? I believe my success stems from a strong work ethic. At 65 I still work

seven days a week, 12 to 14 hours per day. I handle all the financial aspects of the business, as well as being hands-on with all ordering, qual-ity control, cooking and yes, I will wash dishes when someone does not show up. My philosophy for our customers is that I want them to feel as though they are at my house for dinner or lunch. I make it a point to speak to as many of our customers as possible to ensure they are enjoying their experience. It is so important for the Owner or Chef to be available in the dining room to put a face on the business.

To all the young people thinking they want to open a restaurant be sure you understand this is a hard business. It takes passion, the willingness to put in extremely long hours, and the drive to succeed.


a L a c a rte

Hilton St. Petersburg Carillon Park Receives Brand of Excellence Award

The Hilton St. Petersburg Carillon Park has recently been honored with the 2012 Hilton Brand Excellence award by Hilton Hotels Corporation.

The Hilton Brand Award of Excellence is awarded to the “Top 6” ranking hotels in the Americas noted in Hilton guest surveys for overall service, overall loyalty, overall condition, and cleanliness.

H&R’s New Leadership TeamCongratulations to the new Division of Hotels & Restaurants leadership team: Diann Worzalla, Director of Hotels & Restaurants; and Rick Akin, Assistant Director of Hotels & Restaurants.

THANK YOU FOR MAKING

A HUGE SUCCESS!

Hyatt Regency Clearwater Beach Resort and Spa announces Brian Kramer has been named Hyatt Hotels and Resorts’ 2012 General Manager of the Year in North America.

Kramer was also recently named Tourism Person of the Year by the Clearwater Regional Chamber of Commerce for helping to re-launch this now world-class destination. He began his career with Hyatt in 1989 at Grand Hyatt New York and has served in numerous roles at various Hyatt hotels and resorts throughout the U.S.

FRLA Hires New Membership Staff

Please welcome Marjorie Stone as FRLA’s new Corporate Events Coordinator. Marjorie previously worked with Rowland Publishing as the Administrator of Sales and Events and has a Masters in Recreation and Leisure Services Administration. Also new to FRLA is Dawn Wilson as the Palm Beach Regional Manager.

Marjorie Stone

Dawn Wilson

Clearwater’s Brian Kramer Named Hyatt’s GM of the Year


Carlos Molinet, Broward CVB; Kimberly Faulk, Visit Florida; Harold Wheeler, Florida Keys & Key West TDC; Meredith DeSilva, Visit Florida.

Brad Gamble, Infinite Energy & Tom Hermanson.

Tammy Gustafson, Universal Studios, Will Seccombe, Visit Florida, Bill Davis, Universal Studios.

Tourism Day 2013: A Success!

Hundreds of tourism and hospitality representatives came to the state’s capitol on March 13, 2013 and met with over 80 legisla-tors and government officials. Your voice was heard loud and clear – the way to our eco-nomic prosperity is through the support and funding of tourism marketing and industry funding.

The day’s activities began with updates by The Partnership for Florida’s Tourism CEO’s and high level briefings from Agriculture and Consumer Services Commissioner, Adam Putnam, State Senator, David Simmons, House Majority Leader, Stephen Precourt, Department of Business and Professional Regulation, Secretary Ken Lawson, and Deputy Secretary of State for Cultural, Historical and Information Programs, Kerri Post.

The day closed with a street party, which drew well over 500 attendees, featured the band Southern Satisfaction and showcased food, prizes and exhibits from numerous members of the tourism industry and sup-porting organizations. In addition to the great music and delicious food, the Florida Cattlemen’s Association hosted a Florida whip popping demonstration and invited leg-islators to try their hand at cracking the whip.

Thank you to those who made the trip to Tallahassee to lobby on behalf of Florida’s number one industry.

Jim McManemon, Ritz-Carlton Amelia Island; Don Fox, Firehouse Subs and Richard Turner.


Adam Babington, Walt Disney World Resort, Brian Besanceney, Walt Disney World Resort, Governor Rick Scott, Jacob DiPietre, Walt Disney World Resort.

Bruce Craul, Legendary Hospitality, Governor Rick Scott, Peter Bos, Legendary Hospitality.

Jennifer Osgood, Cintas, Nicole DiPietro, Tijuana Flats,Governor Rick Scott, Lee Doyle, Hill of Beans, Kim Nguyen, Kobe Steakhouse, Chau Nguyen, Kobe Steakhouse.

Carol Dover, Governor Rick Scott, Susie Busch-Transou, Tri-Eagle.


Debbie Craul and Andy Reiss enjoying Tourism Day activities!

Don Fox, Firehouse; Jennifer Reed, FRLA Central Florida Regional Director; Harry Price, Coca-Cola.

Tourism Day Panel and Representative Steve Precourt speaking to the group.

Way To Go! Pinellas, Hillsborough!Did you know that more than 40 FRLA members from the Pinellas and Hillsborough Chapters attended Florida’s Tourism Day events held in Tallahassee on March 13, 2013? Thank you for your strong turnout, and your efforts for Florida’s hospitality industry!

Blue Skies & Silver Spurs Festival Under the blue skies of Osceola County, hot air balloons will fly as spurs hit the ground this summer. The Florida Restaurant and Lodging Association (FRLA) is a proud sponsor of this year’s Blue Skies & Silver Spurs Festival in Kissimmee. During the festival, May 31st through June 2nd, FRLA is delighted to feature Nashville’s top songwriters as a continuation of the Endless Summer Songwriters Series.

In its inaugural year, the festival will be a blend of balloon rides, bull riding, and great music spread out between the Formosa Gardens and Osceola Heritage Park. It all begins with an early morning balloon launch that will take your breath away - followed by a rodeo starring real-life cowboys, bulls, broncos and horses. To top it off, songwriters will play country hits and share what inspired them to write. For more about the event please contact: 800-831-1844

FLoR IdA RestAuRAnt & LodgIng 15www.RestaurantAndLodging.com

Affordable Care Act Health Care Roundtables

FRLA is hosting a series of panel discussions highlighting the Affordable Care Act. The series offers strategies and tactics restaurauteurs and hoteliers can utilize to contnue to meet the compliance aspects of the new law.

Dan Murphy, FRLA VP of Corporate Relations and Membership.

Sherril Colombo – Attorney/Partner, Wilson Elser Moskowitz Edelman & Dicker LLP. Randy Spicer - Health Program

and Alliance Consultant, National Restaurant Association.

Sharon Quinn Dixon, Attorney, Stearns Weaver Miller Weissler Alhadeff & Sitterson P.A.

Mario Roiz – President, HR Benefits.

Jorge Rivero – President, HR Management Consultants (Former US Department of Labor District Director).

For a current list of Health Care Reform Workshops, please visit http://www.frla.org/events/regional-healthcare-series


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O F L O D G I N GFaceTHENew

Incoming AH&LA president Katherine Lugar has a bold vision for industry advocacy

Katherine Lugar, the new president and CEO of the American Hotel and Lodging Association, is in listening mode. She steps into her role April 17, succeeding Joe McInerney, who has headed AH&LA since 2001, and she wants to make sure that everyone from independent hoteliers to big hotel brands has a clear voice in shaping the organization and its goals. “It’s clear that there are a lot of different

perspectives right now and there is a fair amount of frustration but also excitement and sup-port for change,” she says. Lugar wants the association to be an even stronger advocate for the hotel industry and, with her recent experience overseeing the public affairs efforts of the Retail Industry Leaders Association, she has a good idea of how to take AH&LA in that direction. Her goal is to get the industry to speak with one voice. “It’s all about direct engagement,” she says. “If we do those two things—listen and make sure that we have a true engagement in this pro-cess—we’ll be well positioned for success.” Here’s what else she had to say:

Feature_LM0413.indd 36 3/22/13 1:05 PM


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250+ State Associations 36 LODGING MAGAZINE APRIL 2013

O F L O D G I N GFaceTHENew

Incoming AH&LA president Katherine Lugar has a bold vision for industry advocacy

Katherine Lugar, the new president and CEO of the American Hotel and Lodging Association, is in listening mode. She steps into her role April 17, succeeding Joe McInerney, who has headed AH&LA since 2001, and she wants to make sure that everyone from independent hoteliers to big hotel brands has a clear voice in shaping the organization and its goals. “It’s clear that there are a lot of different

perspectives right now and there is a fair amount of frustration but also excitement and sup-port for change,” she says. Lugar wants the association to be an even stronger advocate for the hotel industry and, with her recent experience overseeing the public affairs efforts of the Retail Industry Leaders Association, she has a good idea of how to take AH&LA in that direction. Her goal is to get the industry to speak with one voice. “It’s all about direct engagement,” she says. “If we do those two things—listen and make sure that we have a true engagement in this pro-cess—we’ll be well positioned for success.” Here’s what else she had to say:

Feature_LM0413.indd 36 3/22/13 1:05 PM

This article reprinted courtesy of Lodging Magazine.

atherine Lugar, the new president and CEO of the American Hotel and Lodging Association, is in listening mode. She steps into her role April 17, succeeding Joe McInerney, who has headed AH&LA since 2001, and she wants to make sure that everyone from independent hoteliers to big hotel brands has a clear voice in shaping the organization and its goals. “It’s clear that there are a lot of different perspectives right now

and there is a fair amount of frustration but also excitement and support for change,” she says. Lugar wants the association to be an even stronger advocate for the hotel industry and, with her recent experi-ence overseeing the public affairs efforts of the Retail Industry Leaders Association, she has a good idea of how to take AH&LA in that direction. Her goal is to get the industry to speak with one voice. “It’s all about direct engagement,” she says. “If we do those two things—listen and make sure that we have a true engagement in this process— we’ll be well positioned for success.” Here’s what else she had to say:


40 LODGING MAGAZINE April 2013

formula that may be different from the online travel issue.

n WhAt ArE Ah&LA’s prIOrI-tIEs GOING INtO 2013?

Hoteliers have more at stake in Washington and in state capitals than ever before: a daunting new health care law that is only nine months from taking effect, and labor chal-lenges—many of which are unprecedented—coming out of the National labor rela-tions Board and the Depart-ment of labor. Visa and immi-gration issues are expected to come to the forefront over the next two years. Tax reform—there are huge things at stake. Making sure you have an or-

ganization that’s prepared to be effective in those fights has never been more important.

n hOW LONG hAvE yOu bEEN IN WAshINGtON, AND WhAt AttrActED yOu tO pubLIc AffAIrs AND LObbyING?

i’ve been in Washington for 20 years. i started off on Capitol Hill, working for a couple of different members of Congress on the House side. My father-in-law was a longtime senator. i have utmost respect for every member of Congress on both sides of the aisle. But it’s not a life that i would personally want to sign up for. i enjoy this end of the game—influencing the process and making sure our voice is heard on the Hill and throughout Washington.

n yOur husbAND, DAvID LuGAr, ruNs A LObbyING fIrM. DOEs yOur pOsItION cOMpLIcAtE thINGs IN tErMs Of hIs cLIENts sINcE yOu DON’t WANt tO put yOursELvEs ON OppOsItE sIDEs Of AN IssuE?

This is a town where so many married couples work. The key is that we always handle this with a high degree of integrity. integrity is core to who we are.

n hOW DID yOu GEt stArtED IN pubLIc AffAIrs?

Fairly early in my career—i was only 26—i went to work for the National retail Fed-

eration as a lobbyist covering labor and health care issues. i moved quickly up the orga-nization until i was oversee-ing much of their federal, legislative, and political work. i dealt with a lot of outreach to the media and managed some high-profile legislative issues. After spending eight years there i moved on to Traveler’s insurance, running its federal government rela-tions program. Then, after a couple of years there, i had an opportunity to come into rilA and refocus the organi-zation on public affairs. With my having spent eight years in the industry, it was the perfect opportunity to recon-figure everything to deliver a strong advocacy shop with real returns.

n WhAt WErE sOME Of yOur MOrE NOtAbLE AccOMpLIshMENts At rILA?

i think the highest profile issue i dealt with at rilA was the swipe fee fight between banks and retail. At rilA, we decided to go after debit card fees, understanding that we could take advantage of the heavy anti–Wall Street sentiment. We knew we had a place to go and do an amend-ment. We moved quickly with a plan and worked closely with our companies and small businesses and ultimately had it signed into law. The banks came back, outspending us 10 to 1 to try to repeal it, and we beat them again. really on that effort, those issues you have to run almost like political campaigns. it’s not just the tried-and-true lob-bying anymore. You have to make sure that you have the right messaging, the right partners, the right outlets to

make sure that your methods are getting through, using viral and social media in new and creative ways, and to make sure you’ve got small businesses as your partners. Then you execute a quick and nimble campaign.

Another ongoing issue we had at rilA, at both the state and the federal levels, is the fight to collect online sales tax. Amazon will be collect-ing sales tax through half the country next year through a whole series of state initia-tives. Federally, we believe there are finally 60 votes in the Senate. Getting 60 votes for anything right now is very, very difficult. The broad bipar-tisan support is there. Similar to our fight with the banks, we’ve run this like a campaign.

n WhAt MAkEs fOr AN Ef-fEctIvE GOvErNMENt rELA-tIONs prOGrAM IN tODAy’s WAshINGtON LANDscApE?

The 24/7 news and viral piece has changed things complete-ly. Fifteen years ago so much of this town revolved around relationships. You could get a lot done with a handshake and a good lobbying effort in a way that’s very different than it is today. Today, when you have 24/7 coverage, you have to make sure that you’re moving quickly to communi-cate, that you have the right partners surrounding you for success, that you’re respond-ing to your critics quickly, and you’ve got to make sure that you’re staying on offense every moment of the day. it is that speed that is so much more important today, and making sure that you’re using all the communication outlets. This means having a strong online and social media pres-ence, as well as working with the traditional communica-tion tools. These things have never been more important.

n DO yOu hAvE A fAvOrItE hOtEL?

i have no favorite children. One of my hands-down fa-vorite things is when we tell our kids we are going on a trip and their first question is, “Are we staying in a hotel?” They love nothing more than going to a hotel. They will put the bathrobes on immediately and kick their feet up on the bed. They are thrilled about my taking this opportunity. My oldest daughter asked, “Does this mean we’re going to stay in even more hotels?” and i said, “Absolutely.” n

INtE

rv

IEW

I’m In lIstenIng mode rIght now, and what Is clear from every conversatIon I have wIth hotelIers and partner state assocIatIons Is that they want to focus on advocacy.

Feature_LM0413.indd 40 3/21/13 8:47 AM

n HOW DOES IT FEEL TO BE THE FIRST WOMAN AH&LA CEO? I never really think about it in those terms, but a fact’s a fact. I have always thought of myself, first and foremost, as a professional before I think about gender. As a role model to many women in the town I live in, and certainly to my own chil-dren, it’s something worth noting.

n WHAT WILL YOU TAKE FROM YOUR EXPERIENCE WITH THE RETAIL INDUSTRY LEADERS ASSOCIATION TO YOUR NEW DUTIES AT AH&LA? I think there is no question that the experience I’ve had at RILA has prepared me well for my role at AH&LA. Both associations face similar issues that likely will require similar tactics. Every issue is a little bit different and every industry is a little bit different, so it’s a matter of getting in and rolling up my sleeves and working closely with the states and with the companies to under-stand what the nuances are.

Right now, I’m reaching out to people and understanding perspec-tives at a time of change. I want to understand where people are and what they think. Everyone has strong opinions and insights into how things should be. I’m in listen-ing mode right now, and what is clear from every conversation I have with hoteliers and partner state asso-ciations is that they want to focus on advocacy. We’ll get in there, take a look at what the issues are and then what’s required to be successful. It’s going to be a little bit different with each issue. The government’s health care implementation will take one formula that may be different from the online travel issue.

n WHAT ARE AH&LA’S PRIORI-TIES GOING INTO 2013? Hoteliers have more at stake in Washington and in state capitals than ever before: a daunting new health care law that is only nine months from taking effect, and labor challenges— many of which are unprecedented—coming out of the

National Labor Relations Board and the Department of Labor. visa and immigration issues are expected to come to the forefront over the next two years. Tax reform— there are huge things at stake. Making sure you have an organization that’s pre-pared to be effective in those fights has never been more important.

n HOW LONG HAvE YOU BEEN IN WASHINGTON, AND WHAT ATTRACTED YOU TO PUBLIC AFFAIRS AND LOBBY-ING? I’ve been in Washington for 20 years. I started off on Capitol Hill, working for a couple of different members of Congress on the House side. My father-in-law was a long-time senator. I have utmost respect for every member of Congress on both sides of the aisle. But it’s not a life that I would personally want to sign up for. I enjoy this end of the game—influencing the pro-cess and making sure our voice is heard on the Hill and throughout Washington.

n YOUR HUSBAND, DAvID LUGAR, RUNS A LOBBYING FIRM. DOES YOUR POSITION COMPLICATE THINGS IN TERMS OF HIS CLIENTS SINCE YOU DON’T WANT TO PUT YOURSELvES ON OPPOSITE SIDES OF AN ISSUE? This is a town where so many mar-ried couples work. The key is that we always handle this with a high degree of integrity. Integrity is core to who we are.

n HOW DID YOU GET START-ED IN PUBLIC AFFAIRS? Fairly early in my career—I was only 26—I went to work for the National Retail Federation as a lobbyist covering labor and health care issues. I moved quickly up the organization until I was overseeing

much of their federal, legislative, and political work. I dealt with a lot of outreach to the media and managed some high-profile legislative issues. After spending eight years there I moved on to Traveler’s Insurance, running its federal government rela-tions program. Then, after a couple of years there, I had an opportunity to come into RILA and refocus the organization on public affairs. With my having spent eight years in the industry, it was the perfect oppor-tunity to reconfigure everything to deliver a strong advocacy shop with real returns.

n WHAT WERE SOME OF YOUR MORE NOTABLE ACCOMPLISHMENTS AT RILA?I think the highest profile issue I dealt with at RILA was the swipe fee fight between banks and retail. At RILA, we decided to go after debit card fees, understanding that we could take advantage of the heavy anti–Wall Street sentiment. We knew we had a place to go and do an amendment. We moved quickly with a plan and worked closely with our companies and small businesses and ultimately had it signed into law. The banks came back, outspending us 10 to 1 to try to repeal it, and we beat them again. Really on that effort, those issues you have to run almost like political campaigns. It’s not just the tried-and-true lobbying anymore. You have to make sure that you have the right messaging, the right partners, the right outlets to make sure that your methods are getting through, using viral and social media in new and creative ways, and to make sure you’ve got small businesses as your partners. Then you execute a quick and nim-ble campaign.

Another ongoing issue we had at RILA, at both the state and the federal levels, is the fight to collect

online sales tax. Amazon will be collecting sales tax through half the country next year through a whole series of state initiatives. Federally, we believe there are finally 60 votes in the Senate. Getting 60 votes for anything right now is very, very difficult. The broad bipartisan sup-port is there. Similar to our fight with the banks, we’ve run this like a campaign.

n WHAT MAKES FOR AN EFFECTIvE GOvERNMENT RELATIONS PROGRAM IN TODA Y’S WASHINGTON LANDSCAPE? The 24/7 news and viral piece has changed things completely. Fifteen years ago so much of this town revolved around relationships. You could get a lot done with a hand-shake and a good lobbying effort in a way that’s very different than it is today. Today, when you have 24/7 coverage, you have to make sure that you’re moving quickly to communi-cate, that you have the right partners surrounding you for success, that you’re responding to your critics quickly, and you’ve got to make sure that you’re staying on offense every moment of the day. It is that speed that is so much more important today, and making sure that you’re using all the communication outlets. This means having a strong online and social media presence, as well as working with the traditional com-munication tools. These things have never been more important.

n DO YOU HAvE A FAvORITE HOTEL? I have no favorite children. One of my hands-down favorite things is when we tell our kids we are going on a trip and their first question is, “Are we staying in a hotel?” They love nothing more than going to a hotel. They will put the bathrobes on immediately and kick their feet up on the bed. They are thrilled about my taking this opportunity. My oldest daughter asked, “Does this mean we’re going to stay in even more hotels?” and I said, “Absolutely.” n


1783 By siding with the colonies in the AmericAn revolution, spAin regAins FloridA. most english settlers move out. 1785–1821 numerous spAnish-AmericAn Border disputes occur. encourAged By the AmericAns, A repuBlic is proclAimed in northeAstern FloridA in

SPANISH FLORIDA TIMELINEPart II 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.

Ask Me How I Viva!The state of Florida is celebrating its 500 year

anniversary this year with commemorative activities highlighting Florida’s past and rich cultural heritage throughout the State. FR&L Magazine asked Florida Secretary of State, Ken Detzner, how he was going to celebrate VIVA Florida? “I am pleased to be part of Viva Florida in many ways. Today, I kicked off the Red Hills Horse Trials Award Ceremonies and Historic Parade of Horses by celebrating with Juan Ponce de Leon. Viva Florida!”

Florida Secretary of State, Ken Detzner, and Juan Ponce de Leon (Tallahassee attorney Tim Jansen).

mov er s a nd sh a k er s

Women in LodgingWith more than 2,000 members nationwide AH&LA WIL (Women In Lodging) this

first industry-wide forum exclusively for female hospitality professionals is your opportunity to connect with top professionals, locally, regionally, throughout Florida and nationwide. WIL chapters are currently located in Miami, Orlando, & Tampa Bay. For further informa-tion on Florida WIL Connect contact Dannette Lynch, 727 642 3404, [email protected]


1783 By siding with the colonies in the AmericAn revolution, spAin regAins FloridA. most english settlers move out. 1785–1821 numerous spAnish-AmericAn Border disputes occur. encourAged By the AmericAns, A repuBlic is proclAimed in northeAstern FloridA in

Cool Web Pagewww.VISITFLORIDA.com

Be sure to check out VisitFlorida’s new web page! It is “LIVE.” Go to www.visitflorida.com

Gov. Scott Appoints Warriner to Gulf Coast State College District Board of Trustees

Governor Rick Scott recently announced the appointment of David Warriner to the Gulf Coast State College District Board of Trustees.

Warriner, 48, of Port St. Joe, is a FRLA mem-ber and the owner and president of Tapper & Co. He was previously a legislative assistant with the Florida House of Representatives and the Florida Senate. Warriner received a bachelor’s degree from the University of Florida. He is appointed for a term beginning February 22 and ending May 31, 2013. The appointment is subject to confirmation by the Florida Senate.

Viva Florida 500 Galleon TourA replica 16th century galleon will be touringFlorida, featuring a floating museum of Colonial maritime history, television special events and VIP receptions. Presented by Nao Victoria Foundation, VISIT FLORIDA and various CVB’s around the state. Viva Florida! Don’t miss it!

Port Miami Miami-Dade April 30 - May 5, 2013

The National Air, Sea and Space Foundation Cape Canaveral Brevard May 7 - 12, 2013

Port Everglades, Fort Lauderdale Broward May 14-17, 2013

St. Augustine St. Johns May 21-26, 2013

mov er s a nd sh a k er s


1812 By “pAtriots” who run up their own FlAg over FernAndinA 1819 under increAsing pressure, spAin cedes FloridA to the u.s. 1821 FloridA Becomes An AmericAn territory 1868 cuBAn wAr For independence BreAks out, spurring cigAr industry to move to key west

SPANISH FLORIDA TIMELINEPart II 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.

Affordable Care Act Roundtables (like the Pinellas Hillsborough event at the St. Petersburg Marriott) have been an integral part of FRLA’s outreach concerning this important issue.

Ocean Reef Club President Paul Astbury Honored As CMAA’s Club Exec of the Year

Paul Astbury, president of the 6,000-member Ocean Reef Club on the island of Key Largo, has earned the Club Executive of the Year Award from the Club Managers Association of America (CMAA). This prestigious award is presented to the club executive who most embodies the intelli-gence, values, vision and professionalism necessary for success in the profession.

Astbury, who has a career that spans more than 25 years in the hospitality industry, has been president of the member-owned community since 2000. In those dozen years, he has overseen the development and construction of Ocean Reef’s most ambitious projects and improvements, includ-ing the Medical Center, a 22,000-square-foot advanced primary care facility; the Cultural Center, with a state-of-the-art theater, library and museum; the Academy, a private, fully-accredited school for K-8; the Town Hall, a 12,000-square-foot meeting facility; and the newly expanded Members Fitness Center & Spa, which opened in 2012.

Reid and Craul Receive Doctorate Of Foodservice

Two former FRLA Chairmen of the Board received the Doctorate of Foodservice (DFS) award during ceremonies held during the North American Association of Food Equipment Manufacturers (NAFEM) Show, February 7, 2013 at the Orange County Convention Center, Orlando, Fla. Dave Reid and Bruce Craul were among 50 allied association leaders receiving the award.

NAFEM’s DFS program recognizes elected leaders of major foodservice industry associations for their commitment and dedication to their respective organizations and the industry at-large.

“These 50 DFS honorees exemplify superior commitment and dedication to the advance-ment of the organizations that they represent,” said Tom Campion, CFSP, NAFEM president and President, Franke Foodservice Systems, Inc., Smyrna, Tenn. “NAFEM is grateful for the valuable contributions they have made to their respective organizations and to the greater hospi-tality industry. We are pleased to recognize their accomplishments.”

FRLA’s Dave Reid receiving the NAFEM Doctorate of Foodservice (DFS) Award with Kevin Fink, Scotsman Industries, Inc., and NAFEM President Thomas R. Campion, Franke Foodservice Systems, Inc.

Evernote.com helps users take notesEvernote can record or capture just about anything you want to save. There are several apps that are available via Evernote that can be of use both in your business and your personal life. Apps are available for PCs, IPhone, iPad, iPod Touch, Android, Blackberry and other mobile, tablet or devices. Apps developed by Evernote are the following:Skitch assists user with graphics that are very easy to access.Penultimate is an intuitive handwriting app for iPad which is excellent for note taking.Web Clipper provides a “clipping service” to user for anything on the Internet. One click sends a clip to user’s Evernote account.Evernote Hello is the modern-age business card file which maintains not only contact information but also other relevant information about the individual including “encounters and shared experiences”.Evernote Food provides user a neat app for collecting information of interest to user about food. Evernote Clearly cleans up web-based articles, blogs, and the like so they are more easily read.Evernote Peek is an excellent study assistant for students allowing for self-testing in test preparation.Evernote Business is a program that assists businesses in collecting and making available information to all team members.

Cool Apps/Cool Web Page

Mov er s a nd sh a k er s


1812 By “pAtriots” who run up their own FlAg over FernAndinA 1819 under increAsing pressure, spAin cedes FloridA to the u.s. 1821 FloridA Becomes An AmericAn territory 1868 cuBAn wAr For independence BreAks out, spurring cigAr industry to move to key west

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FRLA and Florida’s lodging community mourns the death of Tom Staed, a pioneer-ing oceanfront hotel owner

who has been attributed with putting Daytona Beach on the “map” recently died at 81. Staed, along with a group of investors, built 11 resorts on Daytona Beach and Daytona Beach Shores. As president of Ocean Eleven Resorts, Staed became involved in local, state and national tourism mar-keting efforts. He was the first chairman of the Florida Commission on Tourism and chaired both the Florida Hotel and Motel Association and the American Hotel and Lodging Association. Staed was a leader in his community, as well, becoming involved in various charitable programs.

Correction Please note that the article entitled “Time to Get Ready for Health Care Law – Get Organized – Do Your Homework was not written by Kimberlee vandervoorn of United Health Group but by the National Restaurant Association.

Hotelier Tom Staed


It was brought to our attention by sev-eral FRLA Hotel and Lodging mem-bers that the Florida Department of Revenue (DOR) has been conducting Communications Services Tax (CST)

audits and assessing tax on certain charges made by hotel franchisors to their Florida fran-chisees. The prime examples are fees charged under franchises, fees for reservation services, and the use of virtual private networks.

FRLA met last week with the Executive Director of the DOR and several of his man-agers to discuss why the CST would apply to such fees in these audits. The DOR has agreed to partner with our industry to better understand the transactions between franchi-sors and franchisees in an effort to determine to what extent, if any, the CST should apply.

In the interim, the DOR will suspend ongo-ing CST audits or assessments based on this issue until a determination has been made. Please note that the DOR will continue to gather information during any related sales and use tax audits. If your company is currently undergoing a CST audit or has been issued a CST assessment, you can contact Jim Johnson with the DOR concerning any questions about your audit while the issue is being reviewed.

FRLA strongly encourages you to seek and obtain professional legal and/or tax advice to ensure your rights are protected in this process.

If you have such an audit pending, please notify Richard Turner at: [email protected] to let him know so that FRLA can be aware of all pending audits involving this issue. FRLA will be working closely with DOR over the next few weeks in an effort to resolve the matter.

For more information please contact information for Jim Johnson: General Tax Administration Florida Department of Revenue, 5050 W Tennessee St., Tallahassee, FL 32399-0100, 850-717-6901 or e-mail: [email protected].

sPeci a L not ice

Communications Services Tax Audits Conducted by FDOR

• Golf - a general golf clinic, ladies and junior clinics as well

• Tennis with 30 courts including the Evert Adult Camp and Blackman Tennis Academy High Performance Juniors Program

• Boca Country Club with pool, golf, tennis, indoor basketball, fitness center

• Pools - a total of seven pools with poolside cabanas

• Beach -a half-mile beach with beach club cabanas, volleyball, kites, sandcastle

building and more• Powerboat, sailing and

wave-runner charters and rentals

• Deep sea fishing• Catamaran, ocean kayak,

YOLO stand-up paddle board and boogie board rentals

• Spa and Salon Palazzo• Three fitness centers with

specialized classes and per-sonal training

• An on-site preventative medicine practice

• Bicycle rentals• History tour of the resort

• Lawn chess• Croquet• Shopping• Mizner’s Dream - a beauti-

ful yacht available for use by guests

• Camp Boca for kids• Kids’ activities at the Beach

Club• 14 restaurants and lounges • Marina• Museum-quality sculpture

experience on property in partnership with the Baker Sponder Gallery

• Shopping• Other fantastic excursions

Boca Raton Resort & Club

The award-winning Boca Raton Resort & Club is the location of the upcoming 2013 FRLA Summer Board Meeting, June 10-12, 2013. This legendary 356 acre resort was designed by Addison Mizner and has been a glamorous destination for travelers for more than 80 years. This landmark is now a Waldorf Astoria Resort offering an abundance of amenities for every guest. For more information about the Boca Raton Resort & Club, visit their website at www.bocaresort.com.

U niQU e a menit ie s


Interview with

Ryan JohnsonSenior Trade Brewer, Tenth and BlakeSusie McKinley, FR&L Magazine Editor, was lucky enough to catch up with the busy Ryan Johnson, Senior Trade Brewer for Tenth and Blake Beer and Cider Company, to talk with him about what’s hap-pening in the world of craft beer. Johnson was inter-viewed in 2012 by FR&L about craft beer basics.

Craft Beer BASICS


Ryan Johnson has attended programs in Behavior and Perception Biopsychology, courses at the Institute of Brewing and Distilling and the Siebel Institute of Technology. He has a background

in beer sales and beer training management, as well as fine dining restaurant management and is also a former restaurant certified chef.

He is a Certified Cicerone and has trained more than 300 Server Cicerones and has educated over 20 people to pass the Certified Cicerone Exam. Ryan Johnson serves as Sr. Trade Brewer for Tenth and Blake Beer and Cider Company.

Ryan has authored more than 100 internally published or nationally syndicated documents and / or multiple media events both in radio and print. Ryan has executed more than 500 beer edutainment events- dinners, samplings, sensory and educational events over the last several years as well.

As a homebrewer for more than 25 years, he has brewed at least 70 different styles of beer, using hundreds of successful recipes. He is currently driving the intrinsically focused marketing and sales acumen for Tenth and Blake Beer and Cider Company.

Ryan, can you tell FR&L readers about any new craft beer products coming from Tenth and Blake or MillerCoors?

It would be my pleasure! Where do I start!? Blue Moon Brewing Company will excite readers this

year with a myriad of amazing brews that push the envelope of any brewmaster’s creativity while remaining balanced and extremely enjoyable.

Look for some new Seasonals in 2013, The Expressionist Series that includes Rounder and Short Straw, and The vintage Ale series that includes Proximity and Impulse and are wheat beers that have been brewed with the juice of Cabernet Sauvignon and Sauvignon Blanc grapes.

For those lucky enough to find it, we have brewed another with Chardonnay grapes, which is my personal favorite, in this series. Then, we have the Graffiti Series which will blow the mind of any of craft beer lover - named Pine In The Neck; it is an amazing piney-hop forward big ale with juniper berries and the amazing and favorite beer in the portfolio.

Another, Tongue Thai’d- which is Belgian Pale Ale’ish with Lemongrass and Basil additions for an unparalleled aromatic perfume- like nature that lends itself to food in ways many beers cannot . . . and this is just Blue Moon Brewing Company!

Also look for Jacob Leinenkugel Brewing Company year round SHANDYMONIUM! Summer Shandy was such a huge hit, this year we will be launching Lemon Berry Shandy, as well as Orange Shandy- both of which are about as refreshing and thirst quenching as beer can be and perfect for Florida!

Also from Leinenkugel’s look for the Big Eddy Series which is a series of amazing gigantic ales sure to please even the most talented palate, including styles like Double IPA, Baltic Porter,

Russian Imperial Stout and newbies including a Rye Barleywine and an Imperial Oktoberfest! Tenth and Blake Beer and Cider Company is coming out with so many new awesome brews and ciders, it may be a challenge to drink them all, but I will do my best to drink them all and knowing your readers, they will as well!

Can you explain to readers about any hot new trends that you are seeing with Craft Beer?

Craft beer is nothing, if not a continual hot trend after another. To understand trends, we must understand where the drinker is in their journey of beer discovery.

For people that have never had sour beer before, because at first it may have been a bit much for their evolving palate, to them it may be innovative and new.

To some people, it is massive loads of hops in a myriad of different base beer styles. To many, it is the beauty of rare traditional styles from their respective countries.

To some brewers, it is going back to making craft beer more sessionable again- session beers are cool.

However, the research is demonstrating that the trend right now is that “sweet anything, right now is HOT.” And that is why ciders are so hot at the moment and why our amazing, little crafty cidery in Colfax, California, called Crispin, is doing so well.

You want hot trends? Look what Crispin is doing to the craft cider world, pushing the envelope of cider flavor and creativity every day. If you can find it, try Crispin Bird on a Wire- it will amaze the cider doubters. Another hot trend is Perry.

These are similar to ciders, but use pears instead of apples! Try Fox Barrel soon, you will be happy you did- especially with light shellfish, mild young fresh cheeses and as an ingredient in cooking- wow!

Check out the Crispin and Fox Barrel websites- if you want to see hot new trends in delicious alcoholic beverage flavors!

Can you give readers and food and beer pairing tips?

Sharing some pairing tips with your readers would be my pleasure. First, pair what you like to drink, with what you like to eat. Since you cannot change the beer, unless you are a homebrewer, you can always change the food to match the beer that you enjoy so much.

So if you love pale ale, or witbiers, or lambics- start there and take some very detailed tasting notes.

Once you understand these flavors, do some research on what food flavors would complement

cr a F t Beer Ba sics


and contrast the desired flavors that you have picked out, then . . . you can find recipes that contain these flavors and create them. With enough learning and experimentation- you will start creating pairings that rival any in the world of pairing alcoholic beverages with food.

There are always the common pairings that everyone knows these days, but one of the keys to beer and food that wine and food will never have is the base complementary flavors of Maillard Browning Science.

When we cook proteins and sugars together we get thousands of new flavor molecules. This happens when we cook meat . . . AND ALSO HAPPENS WHEN WE MALT BARLEY AND BREW BEER!

There are evolutionary biologists and paleontologists that argue these MB flavors are the most desirable flavors to modern humans for a multitude of reasons and they are in cooked food and beer- so if the beer and cooked food are similar colors- you are off to the races! Build some contrasting flavors to support this base and you will create smiles.

Please explain to readers your thoughts on selling beer with a menu item in a restaurant.

These days- “Education is Thee Promotion.” To sell more beer, at higher price today’s customers crave education and knowledge about what they are spending their hard earned money on. Usually they are willing to spend the money, unlike retail, they are not in a restaurant just to look. However, in a way they are- it is up to the restaurant manager-owner to create a culture around education so that it becomes a differentiated value add to the guests, a memorable experience.

Combine beer education with a chef who knows flavors, how they work together and able to educate the staff on food and something special will happen, I promise.

What do you believe is the taste difference between Craft Beer and large recipe format beers?

Craft used to mean that your brewery was really small. This isn’t the case anymore, since every time the laws change to what craft beer is or isn’t based on barrelage, the largest craft brewers do all that is possible to increase the number of barrels allowed in order to continue to be considered craft brewers.

If they are not craft, what are they- large recipe format beers? You brew a great beer, it is craft and cool for years and was built on its craft credentials of being small, but everyone wants it because it is so good that you have to make a lot of it, so much that you are no longer considered craft- hmmm-confusing isn’t it?

Most beer experts agree that all brewing is a

craft, if you are in your garage, on your 20 bbl system or on a 1200 bbl system. Most beer is good beer, the true quality of beer can only be judged by understanding the occasion in which it is to be enjoyed- crafty or not.

For example, let’s take many of the bourbon-barrel aged stouts that are always ranked so high in most craft publications. Ii I live in Orlando, and I am cutting my grass in scorching summer heat reaching 110°F, these beers are the worst beer on earth and a “large recipe format beer” is all of sudden one of the best beers on the planet.

However, if you are about to enjoy an amazing chocolate torte buried in burnt sour cherries and dark-coffee chocolate sauce, at a fine five course beer dinner over candlelight, great company and

ambiance, then the big stout wins every time. Moreover we can also teach your readers to

brew the stout on their stove top in hours, when it is nearly impossible to brew the large recipe format beers on any system . . . ever.

I truly believe this is the most important idea in the world of beer today and allows even the beer rookie (most self-proclaimed beer geeks) to appear to be true beer experts.

Live and love to drink what you like, that is all that matters- all beer is good beer/what is the occasion?

Check out last year’s interview for more on craft beer from Ryan: http://issuu.com/destincom/docs/frl-17-02/31

*Source: National Restaurant Association, “What’s Hot in 2013 Alcohol” Bartender Survey, 2012

Top Alcoholic Beverage Trends*

Perennial Favorites1. Red wine2. White wine3. French wine4. Citrus fruit5. Olives6. Stouts7. Scotch whiskey8. Champagne9. Italian wine10. Food and wine pairings11. Porters12. Traditional cocktails

(e.g., martini, Manhattan, Sidecar)Lager / pilsner

13. Pale / blond al14. California wine15. Tequila16. Gin17. Wheat beer18. Dessert / sweet wine19. Belgian-style beer /ale

Hot Trends1. Onsite barrel-aged drinks2. Food and liquor / cocktail

pairings3. Culinary cocktails4. Micro-distilled / artisanal liquor5. Locally produced spirits6. Locally sourced fruit / berries /

produce7. Beer sommeliers / Cicerones8. Regional signature cocktails9. Beer-based cocktails10. Locally produced beet11. Food and beer pairings / beer

dinners12. Salt (e.g., flavored, smoked,

regional)13. House-made lemonade / soft

drinks / tonics14. Cask beer / ale15. Wine on tap / draft wine16. Organic cocktails17. Cocktails on tap18. Craft beer19. Signature cocktails20. Shrubs


Inventive Tea Drinks Multiply On Restaurant MenusFrom hot to iced, tea continues to gain popularity with consumers, Datassential finds

non-a LcohoLic Bev er aGe s

Datassential also identified the top growing flavors of hot tea, with green, herbal and chai appearing most on menus. Other popular flavors included Earl Grey, chamomile and jasmine. Last year, California Pizza Kitchen introduced Zen Tea, a Chinese pan-fired green tea with mint and lemon grass. And Teavana, the Atlanta-based chain that was recently acquired by Starbucks, introduced a Sweet Fruit Garden Herbal Tea, a blend of sour cherries, apples, candied, papaya, raspberries, grapes, rosehips and hibiscus.

With restaurants continuing to experiment with different flavors and offering creative tea concoctions, and major brands like Starbucks getting more involved with the tea-shop segment, Kruse says the trend has staying power.

“I think the tea trend will pick up steam as operators innovate around flavors,” she said. “I think the tea-shop niche will evolve and grow. I don’t think it will ever really threaten the primacy of the coffee chains, Americans are still dedicated coffee drinkers, but I do think smart merchandising and appealing products will allow some specialists to flourish.”* Reprinted from NRN.com, Feburary 14, 2013 Charlie Duerr is a web editor at Nation’s Restaurant News.

By CHARLIE DUERR

With consumers increasingly seeking more healthful beverages when dining out, tea —

both hot and iced — is steadily gaining popularity, and different variations of the drink are proliferating on restaurant menus.

In 2012, iced tea was offered on

74 percent of menus from restaurants that sold beverages, second only to soda among nonalcoholic beverages, according to research firm Datassential’s MenuTrends platform. Hot tea also saw a strong presence on menus, with 63 percent of restaurants offering the beverage in 2012, making it more prevalent than lemonade, milk, premium coffee, hot chocolate, iced coffee and several other beverages, Datassential found.

The beverage’s increased exposure and growing popularity can be attributed to several factors, says Nancy Kruse, menu trend analyst and president of the Kruse Company.

“First, the beverage category as a whole is super hot,” Kruse said. “Second, and related to the first, is that beverages offer superior margins. Plus, tea is very versatile and mixes well with a range of flavor treatments. I also think that tea benefits from the halo of health, and patrons like better than to feel virtuous while indulging in something they truly like.”

In addition to adding traditional hot and iced tea to menus, restaurants are more frequently offering fruit-flavored versions of the beverage. Raspberry-flavored iced tea was the most popular variety of iced tea in 2012, appearing on 13 percent of restaurant menus, Dataessential found. Other fruit flavors that cracked the top 10 in terms of menu penetration were peach, lemon, mango and strawberry.

Restaurant brands across all segments took note of the growing consumer demand for flavored iced teas with a variety of new menu item rollouts. In 2012, Arby’s rolled out a Passion Fruit Iced Tea, Wendy’s introduced Wild Berry Tea, Ruby Tuesday began offering a Blackberry Handcrafted Fruit Tea, and Peet’s Coffee & Tea added a Berry Pomegranate Tea Freddo, which is a juice-infused iced tea beverage topped with whipped cream.

Hot tea also on the rise


Since Coca-Cola was first served at a soda fountain in an Atlanta phar-macy more than 125 years ago, The Coca-Cola Company has continued to evolve the fountain beverage experi-

ence. But with the 2009 launch of Coca-Cola Freestyle®, the Company has completely trans-formed how people enjoy fountain beverages.

Instead of the six to eight beverage choices offered by traditional fountain dispensers, with Coca-Cola Freestyle, people can choose from more than 100 sparkling and still beverages served from a single freestanding unit.

Consumer response to Coca-Cola Freestyle has been fantastic, with strong purchase intent and trial, and a genuine love of the experience. “Our Facebook fan base has more than tripled since 2010, and consumer repeat is high overall at 70 percent, and even higher among our core target of teens and young adults, at 82 percent,” says Sydney Taylor, global marketing director, Coca-Cola Freestyle.

“We’ve learned that the huge variety of 100+ drink choices Coca-Cola Freestyle offers – including 70+ low/no calorie and 90+ caffeine free choices – gives people more than just a lot of branded options, it gives them freedom to choose their right beverage, every time,” adds Taylor.

Sporting a sleek and sophisticated look, Coca-Cola Freestyle features a state-of-the-art touch-screen interface that allows people to experience

many more beverage choices in a fun, interac-tive way. Now the ability to choose their own customized drinks is literally at their fingertips. People can select from a variety of regular and low-calorie sparkling beverages, flavored waters, sports drinks, lemonades, and other options.

Coca-Cola Freestyle uses proprietary PUREPOUR TECHNOLOGY™, which employs “micro-dosing” to deliver more than 100 individual brands on demand. PUREPOUR TECHNOLOGY does not require syrup, but instead uses concentrated ingredients stored in cartridges inside the Coca-Cola Freestyle cabinet to dispense and meter fluids with a high degree of accuracy. This approach offers operators a compact and more efficient footprint that is less labor intensive.

In addition to consumer favorites like Coca-Cola®, Diet Coke® and Sprite®, the machine also dispenses numerous brands never before avail-able in the U.S. with 80+ unique brands offered nowhere else, Coca-Cola Freestyle truly offers the kind of variety designed to meet peoples’ beverage needs and lifestyles. People can enjoy brands such as Caffeine-Free Diet Coke® with Lime, Fanta® Peach, Minute Maid® Light Orange Lemonade and more via the fountain’s interactive touch-screen.

Coca-Cola Freestyle also provides customers with more information on what their consum-ers really want. It captures behavior data and

business-building insights by collecting informa-tion on what beverages people are drinking. By utilizing advanced systems, RFID technology, wireless network connectivity and web-based consumption reporting, Coca-Cola Freestyle can record and store data so Coca-Cola can deter-mine and share with its partners which beverages and combinations of beverages are most popular with their guests.

Coca-Cola Freestyle is available in Florida at all Firehouse Subs, PDQ and Burger Fi locations and participating Beef “O” Bradys, Miami Subs and Burger King.

Taking part in the ultimate beverage experi-ence is easy for consumers with a free, down-loadable Coca-Cola Freestyle app for iPhone and Android users, which brings the Coca-Cola Freestyle experience to mobile devices.

It features a fun, interactive game in which people can compete with their friends while learning how to use Coca-Cola Freestyle before they engage it live.

It also acts as a locator, instantly telling peo-ple where to find Coca-Cola Freestyle in their area. People can also follow Coca-Cola Freestyle on Twitter, @ccfreestyle or on Facebook at www.facebook.com/cocacolafreestyle,

To learn more about Coca-Cola Freestyle and lis-ten to customer testimonials, visit cokesolutions.com/Pages/Freestyle.aspx

REVOLUTION, NOT EVOLUTION:COCA-COLA FREESTYLECoca-Cola’s State-of-the-Art Dispenser Is Not Just the Next Step in Beverage Dispensing. It’s a Leap into the Future.

non-a LcohoLic Bev er aGe s


Does your staff know how to properly check an ID?

Regulatory Compliance Services (RCS), a subsidiary of the Florida Restaurant & Lodging Association, offers Alcohol Compliance Training, which helps operators stay in compliance with the Florida Responsible vendor Act. RCS training includes detailed information and knowledge on how to identify a fake ID.

Considering the importance of your alcoholic beverage license to your business and its bottom line, isn’t it worth the price of one drink per day to ensure your staff is educated and experienced in spotting fake IDs? Educated staff help reduce risk of underage drinking in your establishment, thereby protecting your alcoholic beverage license from suspension or revocation.

Below is a one of the instruction tools used by RCS to install confidence through knowledge. It shows the components to look for on a Florida driver’s license. For more information on Alcohol Compliance Training, contact RCS director of operations Christy Crump at 850-224-2250.

New Cocktail Mix for Island Oasis

Island Oasis is the maker of the world’s finest frozen drink. After 28 years of being the industry leader, Island Oasis has expanded their Margarita product line to include a ready-to-use product.

This new product is excit-ing for margarita lovers who don’t want extra sugar. The Island Oasis ready-to-use Margarita is made without high fructose corn syrup and, in fact, when looking at the first four ingredients of this product they are: water, sugar, lime juice concentrate, and lemon juice concentrate. One 12 ounce Margarita is about 90 calories without the tequila. Most of the ready-to-use products avail-able are approximately 180 calories for the same four ounces of mix. The difference in calories, is due to the lower sugar content of the product. Island Oasis’s mix has about 22 grams of sugar versus 47 grams of sugar in the majority of the competitors’ mixes.

One sip of this sweet and tangy taste of lime and you’ll be coming back for more! Ask Island Oasis about their merchandising materials! visit their online store at www.islandoasis.com or call 1-800-777-4752.

r eGU L atorY comPLi a nce


A new educational offering will be opening soon in Central Florida. The Academy of Spirits and Mixology will be an ongoing program that

provides training to bartenders during a twelve week classroom-style program hosted by Southern Wine and Spirits of Florida.

Southern Wine and Spirits is bringing Armando Rosario, Master Mixologist and Spirits Educator, to Central Florida to manage

all aspects of the Academy. FR&L Magazine spoke with Armando about the Academy to gain a better understanding of this exciting new educational program.

Armando, please tell FR&L readers about the Academy you’re building in Orlando. What is the goal for Southern Wine & Spirits with this project?

The goal of this program is to elevate the cocktail culture across Florida that is already

booming around the country in the major metro cities. New York, Chicago, Las vegas and San Francisco, are examples where Southern Wine and Spirits has talented mix-ologists working with customers and teaching them in their academy classes to accelerate the education and professionalism of the bartend-ers. The industry is exploding with innovation and new items. This dynamic environment, along with the resurgence of classic cocktails, requires us to take the lead in helping develop

Academy of SpiritsM I X O L O G Y E D U C A T I O N A L P R O G R A M

sPir its


the bartending skill set. Beverage suppliers, dis-tributors, bar owners and restaurateurs, all real-ize that with this new culture, we have to focus on education and creativity in this ever changing market place.

The Academy is going to create a learning center as a resource for the bartender and bever-age industry to elevate professional skills, not necessarily for the novice.

There are Academy locations in Las Vegas and Chicago; have you seen a rise in the standard of the bartending profession in those areas?

Most definitely. Being involved with the Academy in Las vegas for seven years, I wit-nessed a profound change in the bartender mind-set and skills.

To that point, the Chicago Academy also offers an advanced program (in addition to the regular Academy) that further elevates the bar-tender / mixologist knowledge.

What is the process for a restaurant to work with the Academy? How do potential students sign up, what do they learn, benefits, etc.?

Our Sales Associates will be promoting the Academy to all of our accounts, giving priority to the higher-profile restaurants with greater demands for educated staff.

The benefits of attending the Academy are in acquiring a deeper understanding of

spirits, a greater appreciation of the bartend-ing profession which will, in turn, create a bartender that puts passion and creativity into work.

Academy students will also be learning the history and background of the spirits and cocktail culture.

Armando, can you share some tips with readers, particularly restaurateurs looking to increase beverage sales?

Yes. Make it fresh…keep it simple. That’s all they need to know.

Do you have any tips for pairing specialty beverages with meals?

The bartender should work in tandem with the chef by utilizing available ingredients at the restaurant.

“make it fresh...keep it simple”

Armando RosarioMaster Mixologist & Spirits Educator

Armando Rosario has specialized in the development of innova-tive cocktail creations for more than three decades. Several of his signature cocktails have appeared in trade magazines around the country such as Cheers, The Tasting Panel and Wall Street Journal. He has an in-depth knowledge of spirits, domestic and international wines as well as liquors and cigars. Armando shares his knowledge and skills with some of the most world renowned mixologists including Tony Abou Ganim, Livio Lauro, and Jacques Bezuidenhout, who he has been able to work with over the years. Armando has worked in such respected establishments as Le Cirque 2000 in New York, Princess Cruise Lines, and Wynn Las Vegas.

Armando gradu-ated from Hotel Training Management School in Portugal and speaks five languages fluently; he has earned accreditations at several well recognized institutions including Southern Wine & Spirits’ Academy of Spirits and Fine Service and the

International Wine Center in NY. He has been in the industry for over 20 years and is affiliated with many respected Hospitality Associations such as the U.S. Bartenders Guild of which he was Chapter President for

two years. Armando won the prestigious award of State and National champion of the U.S. Bartenders Guild Cocktail Competition and com-peted in Berlin, Germany representing the USA for World Championship and achieving the high-est position ever by a United States bartender. He has been a member of the IBA (International Bartenders Association) since 1985.

Armando has shared his professional knowledge

and talented creativity promoting suppliers’ new brands and developing cocktails for Nevada’s finest drinking estab-lishments until recently joining Southern Wine and Spirits of Florida.

Armando will preside over the 12-week Academy of Spirits and Mixology educational program, promoting the resurgence of classic cocktails and the image of the professional bartender and the fine art and craftsmanship as a respected profession. He will also work together with the on-premise spirits team on special promotional events, edu-cational seminars as well as creating exciting new cocktails for the Northern Florida market.

Flor ida restaurant & lodg ing 33www.restaurantandlodging.com

The Mekong River, or as locals say, “Khong,” is a cultural and culi-nary lifeline. It stems from the

Tibetan Plateau and flows south to Myanmar, through Thailand, Laos, Cambodia and Vietnam. Its wide banks and valleys provide one of the world’s most diverse and fertile growing regions, connecting the similar but different cultures throughout Southeast Asia. Khong River House is a tribute to the flavors of Northern Thailand, a cuisine heavily influenced by the Mekong and its neighbors.

In the North salty fish sauces and spicy chilies are dominant sea-sonings as well as lemongrass, lime, coriander, and garlic. The pickling and preserving of foods are com-mon practice which add an element of savory and funk to some dishes will others have an element of sweet which comes from the native palm sugar.

At the core of rural Thai society is family. Often multiple genera-tions live together in one house. This communal lifestyle breeds a respect for the family meal which serves as the main stage for daily interaction and socialization.

As a result Thai food is made to be shared. Everything on the table belongs as an accompani-ment for rice – with sticky rice as the preferred choice in the rural countryside. Traditionally, family meals include a spicy curry, a fish, chicken, or pork dish, a stir-fry, a salad, a soup and vegetables

When pairing wines with the cuisine of Khong River House, we think about the dominant or co-

dominant flavors in a dish. Imagine a balance scale and imagine the little gold weights as flavors named: salty, sweet, spicy, bitter, and tart. When we try a dish, we need to automatically think: “Is this dish equally spicy and sweet? “Is this dish salty first then sweet?” Or is it, “Wow this dish is really spicy!” All of the dishes at Khong have at least one of these elements (if not all 5), but the dominant flavors tend to be spicy and spicy, so let’s investigate how those 2 flavors pair with wine.

There are 2 types of spicy: hot spicy and not hot spicy. At Khong we have both. Hot spicy dishes like wines that tame heat, wines that have a richness in fruit and/or mineral, wines that are a touch of sweet, or wines that have effer-vescence. Choices are limitless! If a wine has each of these elements then it is a real winner (a wine that is rich with fruit and mineral, a touch of sweet, and sparkles).

For instance Jean Paul Brun’s “FRV 100” Sparkling Gamay from Beaujolais is light tart and fruity and refreshes the palate when eat-ing spicy Green Papaya Salad, Jungle Curry, and Boat Noodles. Another example of an ultimate refresher for spicy is Frisk “Prickly Riesling” from South Australia which has just a touch of fizz and a touch of sweet along with the friendly peach-skin and lemon-lime candy fruit of Australian Riesling.

For still whites, try wines like Pinot Gris and richer Chenin Blanc which sometimes feel sweet but are dry. Their classic notes of honey, melon, and almond play well with spicy.

Helfrich Pinot Gris from Alsace complements richer as well as

W ine T ips

By ALLEGRA ANGELO Wine

Khong River Housethe richer style Chenin Blancs from Vouvray’s François Chidaine.

Allegra Angelo is the Beverage Director for 50 Eggs restaurants, which includes Yardbird Southern Table & Bar, Swine Southern Table & Bar, and Khong River House.

AT THE

Flor ida restaurant & lodg ing 33


Gr een t iPs

Pizza Fusion (Ft. Lauderdale, Ft. Myers, Naples, Tampa, South Beach / Miami and Weston), is really trying to make a difference when it comes to “going green”. From emphasizing

organic products to implementing “eco-friendly” approaches to the rest of the operation, Pizza Fusion is leading by example.

Some examples of their environmental initiatives include:• Delivering food in company-owned hybrid

vehicles• Offsetting 100% of energy usage with

the purchase of renewable wind energy certificates

• Recycling and giving customers discounts for returning pizza boxes to recycle them

• Using only eco-friendly cleaners to sanitize stores

• Using 100% post-consumer recycled paper in collateral

• Selling and providing employees only with eco-apparel made from 100% organic cotton

• Serving food in plastic-like containers made from 100% corn starch that decompose in landfills within 50 days

• Using only spudware utensils that are made 100% from potatoes that biodegrade in 50 days

• Using 100% post consumer toilet paper and paper towels in all bathrooms

• Printing in-store graphics on a banner material made from 100% recycled plastic soda bottles and printed using non-vOC inks

• Hosting a free organic kids class every month to educate children on the importance of eating organic and recycling

• Donating money to environmental causes in and around their communities

• Building restaurants according to LEED

PIzzA FUSIONLeading By Example

(Leadership in Energy and Environmental Design) certification standards set forth by the United States Green Building Council by utilizing a variety of unique energy efficient tactics and eco-friendly products, such as:

• Using CFL (Compact Fluorescent Lights) bulbs in stores which saving on energy consumption

• Using seat cushions made from soybean oil instead of petroleum-based foam

• Installing counter tops made from 100% recycled detergent bottles

• Using panels made from recycled materials and produced with a minimal environmental footprint to build shelves and counter tops in stores

• Using a greywater system that recycles waste water from sinks into toilets and reduces 1/3 of restaurants’ water waste annually

• Using milk based paints with no vOCs• Using furniture in stores made from

reclaimed wood• Implementing a cradle-to-cradle program

reusing glass bottles from stores to create flooring tiles for future locations

• Installing a smart lighting system in

bathrooms that automatically turns off when the bathroom is vacant

• Using drywall in build-out that is 95% post-consumer content and locally manufactured

• Using FSC (Forest Stewardship Council) Certified wood to build cabinets and wood fixtures

• Using only Energy Star Certified appliances• Using insulation made from recycled blue

jeans• Using the most efficient HvAC unit on the

market• Using 30% recaptured industrial concrete• Using ceiling panels made from 74%

recycled aluminum cans and 24% post industrial metals

• Installing USG Gypsum Board made from pre-used drywall

• Installing bamboo veneer face coverings for fixtures

• Using ceiling baffles made from recycled composite board

— Source: www.pizzafusion.com. Initiatives vary by location.

©2013 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 up to $15 per unit cleaned

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

with all electric equipment



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 up to $15 per unit cleaned

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

with all electric equipment



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 (Vacant)

Contact Dannette Lynch for assistance at 727-642-3404 Fax 727-953-6803 [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]

2013 Regional Directors’ Territories

JenniferReed

DannetteLynch

LynneHernandez

CorkeyBergamo

RayGreen

FRLA is excited to announce our new-est member benefit with MasterCard Advisors, Market vision Reports (MvR). With MvR, you can receive

monthly, aggregated insight on your customers’ purchase behavior and a unique view into your strengths and weaknesses compared to your customized competitive set. With these unique insights, you can tailor your marketing more effectively and measure the impact of your deci-sions on your business.

With a Market Vision Report you can:

• See, in aggregate, how your customers spend with you versus with your competitive set

• See where your customers are coming from and how that compares with your local compe-tition

• Understand how your local market is per-forming both currently and over time

• Compare your customer make-up with your competitive set to identify new prospects and opportunities to improve loyalty

In short, Market vision Report insights can help you compare your stake in the market, aggregate total purchase information, analyze customer purchase habits, and generate demo-graphic data for use in your marketing efforts. Below are the highlights available with a Market vision Report.

• With the Feeder Zip Codes and Shopper Demographics tools, you can find the specific areas and audiences that generate your sales and learn how to market to them most effectively. Targeting your outreach more strategically and selectively can improve your marketing effec-tiveness.

• Utilizing Customer Trend and Customer Share of Wallet information, you can see the rate at which your customer base is growing and spending at your business compared to your competitive set. This can give you a better understanding of customer loyalty and whether you should change or continue your marketing efforts.

• The Market Share and Share Drivers, Market Size Trend, and Market Share Trend analyses can help you compare your stake in your market to that of your competitors, helping you evaluate needs and opportunities for your business.

• With analyses of your Average Purchase Size and Purchase Frequency, you can learn how to profit from changes in operation and how to adjust promotions to better suit your customer base.

**As a special offer, FRLA Members can take advantage of a free trial of MvR for a limited time. You are eligible to receive a free trial of three MvR reports (delivered monthly) per location – up to 500 locations.

After receipt of three MvR reports, you will be able to purchase a full-year subscription (12 reports) to MvR at the regular price of $500 each. If you enroll more than 100 locations you will also receive a consolidated chain report that gives you a view of key performance metrics across your enrolled locations.

For more information, FRLA mem-bers can visit https://www.master-cardadvisors.com/mvr/frla/mebr or call Alliah Sheta, FRLA Director of Marketing, at 850-224-2250 x227.

Philippa Main is an intern with FRLA.

BUSINESS INSIGHT FROM MASTERCARD ADVISORS

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BY PHILIPPA MAIN

Fr L a’s neW e st memBer BeneFit


Food sa Fet Y

All food service businesses in Florida licensed by the Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants

(DBPR), are currently inspected for food safety requirements at least twice each year. These inspections not only ensure safety and sanitation compliance that protects the public, but represent an excellent educational opportunity for the interested licensee.

Florida has some of the highest food safety standards in the country, and for the 2011-12 Fiscal Year, DBPR inspectors found an average of four “critical” and two “non-critical” violations per inspection. Starting January 1, 2013, food safety violations will no longer be categorized as critical or non-critical. Rather, a new three-tiered system based on the 2009 US FDA Model Food Code, DBPR will use the terms “High Priority,” “Intermediate” and “Basic.” Typically, an oppor-tunity is afforded the establishment to correct violations and come into compliance.

Certain violations, however, carry a very high risk and are considered “an immediate threat” to the public health or safety, and will result in more severe action by DBPR inspectors. These violations are usually related to one of these con-ditions:

• Pest or insect presence• Lack of electrical power• Lack of water and/or hot water• Interior sewage / plumbing failure• Pervasive food temperature control failure

These violations are the basis for what the law terms an “immediate suspension order,” or more commonly a “closure.” This means the estab-lishment’s license is suspended and it may not operate until the immediate threat is corrected. It’s important to understand that this suspension or closure is not punitive, but rather intended to prevent public health or safety detriment.

Understanding the grave impact this has on the business, DBPR is typically very responsive in

returning to confirm corrections when the busi-ness reports it has corrected the violation. Better, however, is a high level of awareness and com-mitment from the business to prevent these dire circumstances before they can result in a license’s suspension.

The risks posed by each of these violations types are extensive. A pest or insect presence can cause food contamination and sicken patrons and employees. A lack of electrical power prevents safe storage and cooking of food, again poten-tially sickening patrons or employees. No hot water can mean that employee handwashing and utensil and ware washing is less than effective. Raw sewage presence in the establishment, espe-cially food preparation areas, can spread disease-causing pathogens. Lastly, pervasive temperature control failures can put food in the temperature danger zone, which encourages growth of disease causing pathogens in food.

The best defense against high-stakes viola-tions and reputation-killing poor inspections are managers certified in food protection (such as the ServSafe Manager exam offered by FRLA) and that are committed to active managerial control

of risk factors. The next line of defense is a well-trained crew that executes proper food safety because they know how and understand the risks poor food safety presents to themselves and their guests.

Succeeding in our business is difficult enough when everything is running well – don’t leave the future of your business to chance – get active and manage for the results you want, and contact the FRLA Education and Training Department for all your food safety training and certification needs at www.safestaff.org or 866-372-7233.

Serving more than 10,000 members across Florida, FRLA is committed to safe-guarding the needs of the hospitality industry and improv-ing the business climate. Led by Carol Dover, President/CEO, and an active Board of Directors, FRLA has influenced legislation resulting in over $1.2 billion in tax and fee savings over the past decade. To learn more about the FRLA, visit www.frla.org or call 888-372-9119 to find out how you can get involved.

Susie McKinley is the Editor of FR&L Magazine and a is regular contributor to FR&L Magazine.

Emergency ClosuresBy SUSIE McKINLEY

Why Me?Fr L a’s neW e st memBer BeneFit


Richard, thank you so much for taking the time to speak with FR&L. What a restaurant! Please explain to readers how you have been able to keep the Columbia Restaurant in the Gonzmart family, five generations, for more than a century.

My father always told me that history was the most impor-tant subject, that I should continue learning from those that have succeeded but even more important to learn from those that failed. History has a way of repeating itself.

The restaurant that follows the fads will be gone in a few years; the restaurant that follows the trends and stays cur-rent will be more likely to succeed. I remember hearing how using canned vegetables was a sign of luxury in the 40’s; the Columbia was one” top restaurant” in Florida during that era. Times changed and sales suffered but upon my finishing college in 1973, the first thing I did was to bring the res-taurant current by using locally grown fresh vegetables and seafood. I stay current by travelling the world, reading indus-try magazines and even visiting Publix Super Markets to see what the consumer is buying.

There are several Columbia Restaurant loca-tions. Can you explain to readers where they are located, and what helped you to determine where you wanted to open additional locations?

We have eight locations throughout Florida, our flagship Columbia is in Tampa’s historic Ybor City, founded in 1905 by my great grandfather, Casimiro Hernandez Sr., and today

is Florida’s oldest restaurant. We also have Columbia’s in Sarasota, St. Augustine, St. Petersburg, Clearwater Beach and Celebration. We also have Columbia Café locations on the Riverwalk at the Tampa Bay History Center and at Tampa International Airport.

The Columbia Restaurant is the largest Spanish restaurant in the world. Please describe your menu for FR&L readers.

Our menu items are a blend of both of our family heri-tages, Spanish and Cuban -- showcasing many traditional foods as well as many items that are creations by each of the five generations who have owned and operated the Columbia since 1905.

Have you seen the tastes of your guests change over the years?

An item that might have been very popular on our menu in the 40’s and 50’s often has had to take a hiatus for a few years and be reintroduced with a new recipe that appeals to today’s customer. One such item is our Pompano Papillot. Back in the 40’s until the late 80’s the recipe called for a thick roux, the flour, and butter. The Papillot had gone from being a top five seller to a bottom of the list. After a five year absence, we reinvented the entrée with a more desirable stuffing of artichoke, and fresh lump crabmeat. Once again, it ranks in our top five most popular entrees. But the change did not come without resistance from my mother. When

FR&L Magazine is excited to share the Secrets of Success this month with readers. Founded in 1905, Columbia Restaurant, Florida’s oldest restaurant is our feature. FR&L Editor, Susie McKinley, was able to speak with Richard Gonzmart, CEO and President of Columbia Restaurant, recently about this legendary restaurant.

Interview with CEO RIchARd GoNZMARt

Secrets of Success

c o l u m b i aR E S T A U R A N T


1. Have Confidence in your self and in the product you sell.

2. Honesty is the first chapter of the book of wisdom” – Thomas Jefferson. Always be completely open, honest and respectful with your vendors, employees, guests and family. Your word is more important than any contract.

3. Take time to know employees by name and take time to say hello. Treat them as family.

4. Generosity pays. Learn to initiate giving back to the community that supports you. What you give will enrich your life and come back to you many times.

5. Live and work in harmony with family members and others; don’t be judgmental, instead cultivate tolerance, empathy and compassion.

6. Establish and write down a goal that is beyond what you think you can accomplish; when you achieve it, establish another and another. This will teach you to embrace risk and give you the satisfaction of succeeding.

7. Understand one another. Listen carefully when spoken to and be sure people understand you. Steer yourself away from misun-derstandings when it comes to politics, religion or moral stan-dards.

8. Always be positive. Use your common sense when a deci-sion needs to be made in your personal life and at work, but remember it is important to remain flexible in your decisions.

9. It is important to remember that, “The greatest leaders don’t rule. They inspire” –Robert Mondavi (Great American Winemaker)

10. Interest is not enough. You must be passionate about what you choose to do.

TEN SECRETS TO OUR SUCCESS


she found out the recipe had been changed and reintroduced at our quarterly Chefs’ meeting, she came in and expressed her disapproval. It was not a fun day having to stand up to my mother to explain why we had to change. The next day she came in and sampled it one more time, this time she gave me her approval.

What is your most popular dish? Columbia’s Original “1905” Salad® is one of

our signature, must-have dishes, it was named “One of the 10 Great Places to Make a Meal Out of a Salad” by USA Today. Also, our Paella is one of our most popular entrees.

Please explain how Columbia decided to add a gluten-free menu for guests.

We listen to our guests and want to accom-modate them when they have special dietary needs. Providing gluten-free options is one way

Paella A la Valenciana

Cafe Dining Room, Columbia Ybor CIty


we can help our guests. We also have several vegetarian choices for those who are vegetarians, or just want to have meat-free meal options.

What is your most popular cocktail? Our most popular cocktail is the Mojito,

made tableside by the pitcher using our private label “Don Casimiro Rum” based on my great grandfather Casimiro Hernandez’s recipe from when he lived in Havana, Cuba prior to open-ing the Columbia.

Columbia recently expanded into a private label spirits line. Please explain to readers about this line, and are these spirits available to readers?

RG Wines“RG” is Richard Gonzmart, 4th Generation

of the founding family of Columbia Restaurants. On a trip to Argentina to visit friend José Manuel Ortega, owner of the world-class winery, O. Fournier, in the Uco valley, RG and José agreed to partner and produce three specially selected cuvee’ wines for the Columbia.

Purchase of this wine helps to raise a minimum of $50,000 annually to benefit the “Columbia Centenario”, endowed scholar-ships for minority students and athletics at the University of South Florida.

RG wines are available in Malbec- Tempranillo Blend, Sauvignon Blanc and Chardonnay, and are served in all eight Columbia locations in Florida, and also sold in gift shops adjacent to the Columbia in Tampa’s Ybor City, and in Sarasota on St. Armand’s Circle.

Rusty Red Blend (2005 Wine)

Richard Gonzmart, fourth generation founding family member of Florida’s Oldest Restaurant – The Columbia – has combined his love for wine and animals with his passion to help find a cure for cancer in creating a pri-vate label wine called Rusty Red Blend – 2005. The wine is named after his beloved German Shepherd.

The purchase of this wine will help raise over $20,000 annually to benefit the University of Florida Small Animal Hospital for oncology research. Rusty Red Blend wine is sold in all

eight Columbia locations in Florida and also sold in gift shops adjacent to the Columbia in Tampa’s Ybor City, and in Sarasota on St. Armand’s Circle.

Gonzmart was moved to create a wine named after his German Shepherd, Rusty, when Rusty became very ill and was suffering. Several vet-erinarians thought he had cancer. Richard took Rusty to Oncology Service at the University of Florida Small Animal Hospital, where he met Dr. James Farese. “Dr. Farese was so kind and with his patience, and their excellent facility, we found out Rusty did not have cancer, he was diagnosed with an aspergillus fungal infec-

tion,” said Gonzmart. Today Rusty is receiving medicine to control this infection, and is doing much better.

After a trip to the wine rich Uco valley in Mendoza, Argentina, Gonzmart visited with friend José Manuel Ortega, owner of the world-class winery O. Fournier to select this special Rusty Red Blend –2005 vintage, a special highly allocated cuvee. A full-bodied red wine, dense, and structured, this intensely flavored blend combines elegance and power. It is aged in new French oak, a blend of 50% Tempranillo, 30% Malbec, and 20% Merlot.

Patio, Columbia Ybor City


Restaurants as well as hotels and motels can easily find themselves “collateral damage” when employ-ees do not communicate unknown

dramas that may follow them to your place of business.

This year alone there have been numerous cases of restaurants involved in physical attacks or even attempted shootings when ex-husbands or ex-boyfriends came onsite to vent their anger with wives or girlfriends after emotional break-ups or restraining orders being filed.

I am sure many of you could tell your own

stories of former paramours visiting your employees during working hours, whether or not violence ensued, that caused you concern.

The one common denominator of these types of scenarios is you had no idea someone would come onsite seeking to commit violence against your employee, let alone consider violence against other employees, patrons or guests. But it happens far too often.

What you don’t know can hurt you

Not only can it hurt you, you could well be

osh a

What You Don’t Know

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

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Can Hurt YouBy JEFF McKISSACK

looking at a potential lawsuit depending upon (a) what you could have done to protect the employee and/or (b) protect other employees, patrons or guests if collateral damage is caused in the fray. Plaintiff attorneys are all-too-willing to pick up on such cases where negligence can be claimed, let alone proved. But how can you be held responsible for something you knew nothing about?

OSHA states that businesses do have a duty to protect their employees, especially those that: “…work alone or in small groups, during late night or early morning hours, in high-crime areas, or in community settings where they have exten-sive contact with the public.”

— OSHA Fact Sheet – Workplace violence

One thing you might consider as an indi-vidual owner/operator is an addition to your employee contracts or handbooks, clearly stat-ing any employee in the midst of a potentially volatile dispute – especially one involving a restraining order – must communicate this to management immediately.

Will this policy force employees to come forward? No, possibly not. But what it will do is allow you, the employer, to mitigate your risks. If the employee does not communicate the risk and something occurs, you have some degree of plausible deniability, noting that it was “official policy” for the employee to make the situation known to you, they did not, and thus the inci-dent occurred due to their lack of adherence.

To craft such a policy, I definitely suggest work-ing with your business attorney as well as your property and casualty insurance provider. Their input here will be invaluable.

And should something go wrong, these two will most definitely be involved anyway, so use their input to assist you from the outset. They both will appreciate your being proactive, doing what you can to keep them out of court as well.

If you are made aware of such a situation, one possibility is to creatively modify the employee’s schedule and/or location (if you have multiple sites). If they worked days, possible for a little while they can work nights or even later nights (in the case of 24-hour operations).

If they worked weekdays, maybe for a while they can work weekends.

If they worked at a regular location, possibly you can have them working at one or several nearby locations (again, adjusting their sched-ule), if you have one or more locations to choose from. The concept is simply that if someone comes looking for your employee, you do not want the employee easily found.

If travel is a consideration for the employee or there is a responsibility to children at home, you


will need to be much more creative. Once you are aware of potential violence

onsite, you are definitely responsible for that knowledge, as well as the protection of that employee while working at your place of business (though again OSHA states you are responsible whether knowledgeable or not).

The question becomes would you rather be aware and deal with this knowledge pro-actively, or risk not knowing and dealing with potential harm to the employee or other employees, patrons, and guests?

The incorrect answer could land you both in court, as well as the court of public opinion as you find yourself and your business the lead story on the evening news, either because you did not know or because you did nothing.

Knowledge is power, but knowledge is also responsibility. The old saying that “ignorance is bliss” only remains true so long as that ignorance is never challenged, let alone tried in court.

The legal profession has a term for such ignorance. They call it negligence.

Jeff McKissack is president of Defense By Design, Dallas, Texas and a noted authority in the prevention of violent crime. During the past 25 years he trained over 350,000 in live audiences as well as countless others in radio and television interviews across the country.

soci a L medi a

If you haven’t already tapped into Yelp’s mobile audience, you could be missing a great opportunity to attract new business. In January of this year, Yelp mobile app

users generated 5.7 million sets of directions, and 4.6 million calls to local businesses just like yours. On top of that, a recent Nielsen study found that con-sumers search-ing on mobile have a strong intent to purchase, particularly in the categories of restaurants, automotive and travel. With that in mind, here are some quick tips to ensure that you’re reaching mobile Yelpers:

Make Sure Your Hours Are Correct According to Nielsen, 68% of smartphone users mostly search when they are on the go. The Yelp app tells consumers when you are open or closed based on the hours of operation you list in your

business account. Be certain to double-check that your hours are up to date so you don’t miss out on potential customers.

Post a Check-In Offer When mobile Yelpers use the check-in feature at your restaurant they can let their friends on Yelp, Facebook and Twitter see their location.

In other words, a check-in offer has the poten-tial to help you attract more mobile customers and promote your business across multiple social media platforms at the same time.

Run a Yelp Deal Consumers can search exclusively for restaurants offering a Yelp Deal on the mobile Yelp app. Make sure you’re a con-tender in these tailored search results by setting up this feature at biz.yelp.com.

This is a great way to gain additional exposure in customized searches and entice Yelp users to “buy now.”

Darnell Holloway is the Manager of Local Business Outreach, Yelp, Inc.

Don’t underestimate the Power of By DARNELL HOLLOWAY


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

Jessica Bundy from Crestview High School work-ing on her chicken fabrication during the Johnson & Wales Culinary Competition

55 Florida High Schools Participated in Hospitality Event at Orange County Convention Center

The Florida Restaurant and Lodging Association’s Educational Foundation’s (FRLAEF) 13th Annual ProStart Culinary Team Competitions took place Thursday, March 7 - 8, 2013 at the Orange County Convention Center in Orlando.

A total of 55 Florida high schools participated in four different hospitality inspired events and won more than $800,000 in scholarships. The teams were judged on how well they pre-pared a gourmet meal, their ability to create a business proposal for a new restaurant, they designed an edible centerpiece, and their finishing touches in the waiter’s relay race.

“This program gives high school students the opportunity to develop a skill set that will make them more marketable as future employees,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “FRLAEF is the only organization in Florida to offer the ProStart program that provides today’s high school graduates with training related to important job skills as well as opportunities for foodservice and lodging careers through higher education. We are excited to con-gratulate all the winners and participants of the team competitions.”

Overall Competition WinnersFirst Place: Tarpon Springs High School Katie Stanzione, InstructorSecond Place: J.P. Taravella High School Scott Goodman, InstructorThird Place: Seabreeze High School Dana Beninati, InstructorFourth Place (Tie): Eastside High School Billie DeNunzio, Instructor Leto High School Debra Hladky, InstructorFifth Place: Lake Worth High School Emmanuelle Suarez, Instructor

Johnson & Wales University Culinary CompetitionParticipating teams demonstrated their creative abilities during the competition through the prepa-ration of a meal consisting of: starter (such as soup, salad or appetizer), protein (such as meat, fish or fowl), starch, vegetable and dessert.

First Place: Leto High School Debra Hladky, InstructorSecond Place: Tarpon Springs High School Katie Stanzione, InstructorThird Place: Seabreeze High School Dana Beninati, InstructorFourth Place (Tie): Palatka High School Krister Bjorn, Instructor Lake Worth High School Emmanuelle Suarez, InstructorFifth Place: John A Ferguson High School Janett Toledo & Jorge Garcia, InstructorsTop ProStart Chef: Guillermo Quezada, Leto High School

Cracker Barrel Management CompetitionParticipating teams demonstrated knowledge of the restaurant and foodservice industry by developing a business proposal for a new restaurant concept. The business proposal consisted of a

FRLA’s Educational Foundation Winners of 2013 ProStart Culinary Team Competition


defined restaurant concept, supporting menu, and supporting marketing plan. Teams prepared a comprehensive written proposal, verbal presentation and visual display.

First Place: Eastside High School Billie DeNunzio, InstructorSecond Place: Seabreeze High School Dana Beninati, InstructorThird Place: Tarpon Springs High School Katie Stanzione, InstructorFourth Place: J.P. Taravella High School Scott Goodman, InstructorFifth Place: Plantation High School Teresa Ace, Instructors

Keiser University Edible CenterpieceParticipating teams demonstrated their creative ability during the competition through the prepara-tion of an edible centerpiece consisting of fruits and vegetables. Contestants explained nutritional information, product availability, and preparation techniques.

First Place: Tarpon Springs High School Katie Stanzione, InstructorSecond Place: J.P. Taravella High School Scott Goodman, InstructorThird Place: Lake Worth High School Emmanuelle Suarez, InstructorFourth Place: Bayside High School Stuart Gray, InstructorFifth Place: Holmes County High School Sandra Logan, Instructors

Coca Cola Waiters Relay Participating teams demonstrated ability to duplicate a table setting while racing against the clock.

First Place: Avon Park High School Lynn Cloud, InstructorSecond Place: Lake Howell High School Chris Chevrier, InstructorThird Place: J.P. Taravella High School Scott Goodman, InstructorFourth Place: Martin County High School Shaun Southwick, InstructorFifth Place: Cypress Creek High School Cynda Aron, Instructor

Northeast High from Pinellas County participating in the Culinary Competition.

Leto High School’s winning culinary meal

The win-ning Edible Centerpiece display from Tarpon Springs High School

In our world, food is a necessity. Not only is it a necessary

aspect of life, people enjoy food. Food is life; food is culture. Over the past two years, I have been participating first in the ProStart culinary competition and then ProStart management competition. These competitions are hosted by ProStart and in our school this is the epitome of success, to get on a team and work one on one learning all the little details and secrets of the industry. I’ve worked hard training for these competitions with industry professionals that have mentored us.

At first, my sole dedication was to the culi-nary team. Our team came in first in the state and traveled to Baltimore. This year I became part of the management team. I couldn’t believe it. The difference in these two aspects of the industry – cooking and managing – was phenomenal. I adapted fairly quickly to the changes. I’ve met chefs, managers of restau-rants, and hospitality experts. I’ve realized that going into this field of work is an opportunity I can’t pass up.

People think, going into this field, that cooking is the only thing you can do. I hear all the time, “I want to be a chef. I want to own my own restaurant”. That’s not the only career opportunity in this industry! From being a food journalist and photographer, to the execu-tive chef or investor in a restaurant, or even developing recipes in a test kitchen– the jobs and careers are endless! My experience in ProStart has opened up the door to all of the opportunities in the industry.

Abby Gilkey is a student in FRLA’s ProStart Program.

Prosta rt

By ABBY GILKEY

Our Kids Blog

Abby Gilkey


Prosta rt

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 MAY JUN LOCATION LOCATION ADDRESS

ALTAMONTE SPRINGS 22 12 Springhill Suites 205 W Highway 436

BRANDON 22 26 Embassy Suites 10220 Plam River Rd Tampa, FL 33619

CLEARWATER 6 3 St. Petersburg Marriott Clearwater 12600 Roosevelt Blvd North

COCOA BEACH 16 - Hilton Cocoa Beach Oceanfront 1550 N Atlantic Ave

DAYTONA BEACH 15 5 Best Western Plus International Speedway Hotel 2620 W International Speedway Hotel, Daytona Beach, FL 32114

DEERFIELD 21 18 DoubleTree by Hilton 100 Fairway Drive, Deerfield Beach, FL 33441

FT LAUDERDALE 1 5 Embassy Suites 1100 SE 17th St, Ft Lauderdale, FL 33316

FT MYERS 23 27 Hilton Garden Inn 16410 Corporate Commerce Way, Ft Myers, FL 33913

FT PIERCE 2 6 UF Indian River Research 2199 S Rock Rd, OC Minton Hall, Ft Pierce, FL 34945

FT. WALTON 14 11 Holiday Inn Resort 573 Santa Rosa Blvd, Fort Walton Beach, FL 32548

GAINESVILLE 7 4 Best Western Gateway 4200 NW 97th Blvd, Gainesville, FL 32606

ISLAMORADA 30 17 Islander Resort MM 82.1 US HWY 1, Islamorada, FL 33036

JACKSONVILLE 7 4 Four Points by Sheraton 8520 Baymeadows Rd, Jacksonville, FL 32256

JACKSONVILLE 15 12 Quality Suites Oceanfront 11 North 1st Street, Jacksonville Beach, FL 32250

KEY WEST 6 4 DoubleTree Grand Key Resort 3990 S Roosevelt Blvd, Key West, FL 33040

KISSIMMEE 23 20 Seralago Hotel & Suites 5678 West Irlo Bronson Hwy, Kissimmee, FL 34746

LAKELAND 1 5 Holiday Inn Express 4500 Lakeland Park Drive, Lakeland, FL 33809

MANDARIN 22 19 Ramada Inn 3130 Hartley Rd, Jacksonville, FL 32257

MELBOURNE 9 13 Holiday Inn 8298 N Wickham Rd, Melboune, FL 32940

MIAMI 16 20 Hilton Airport 5101 Blue Lagoon Drive, Miami, FL 33126

MIAMI SPANISH 2 6 Hilton Airport 5101 Blue Lagoon Drive, Miami, FL 33126

NAPLES 9 13 Quality Inn & Suites 4100 Golden Gate Pwky, Naples, FL 34116

OCALA 14 11 Homewood Suites 4610 SW 49th Rd, Ocala, FL 34474

ORLANDO 13 10 Holiday Inn Resort Castle 8629 International Drive, Orlando, FL 32819

ORLANDO SPANISH 20 24 Holiday Inn Resort Castle 8629 International Drive, Orlando, FL 32819

PANAMA CITY 8 5 Gulf Coast State College 5230 West US Hwy 98, Panama City, FL 32401

PENSACOLA 28 25 Pensacola Bay Center 201 E Gregory Street, Pensacola, FL 32502

PORT RICHEY 8 12 Days Inn & Suites 10826 US Highway 19 N, Port Richey, FL 23668

SARASOTA 2 6 Holiday Inn Lakewood Ranch 6231 Lake Osprey Dr, Sarasota, FL 34240

ST. AUGUSTINE 29 26 Holiday Inn Express 2300 SR 16, St Augustine, FL 32084

TALLAHASSEE 30 27 Days Inn & Monroe Street Conference Center 2714 Graves Road, Tallahassee, FL 32303

TAMPA 15 19 Clarion Hotel 2701 E Fowler Ave, Tampa, FL 33612

TAMPA SPANISH 13 10 Clarion Hotel 2701 E Fowler Ave, Tampa, FL 33612

VENICE 6 10 Best Western Ambassador Suites 400 Commerical Ct, Venice, FL 34292

WEST PALM BEACH 13 24 Holiday Inn Airport 1301 Belvedere Rd, West Palm Beach, FL 33405


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AmusementParks:

$2,182,086$1,316,238

Movie Theatres:$620,715$338,961

SeafoodRestaurants:$1,522,187$1,273,100

PropertyManagement:$1,746,310$420,266

Motels:$1,255,827$1,213.086

Real EstateCompanies:$1,809,528$576,331

TimeshareAssociations:$2,027,266$1,772,351

ConstructionCompanies:$1,429,390$635,045

PaintingContractor:$415,000

Bait & TackleShop:

$1,416,516

Dentist Offices:$354,390$130,126

Chiropractor:$133,394

Boat Dealership:$993,312Marina:$577,920

Retail Store:$942,340

ConvenienceStore:$743,873

Home Interior:$480,417$334,503

Pensacola, FL Call 435-7000

bpspilltv.com

PJ-0000337401

The above amounts are stated before the deductions for fees and costs of attorneys and accountants.





AmusementParks:

$2,182,086$1,316,238




Motels:$1,255,827$1,213.086





Bait & TackleShop:

$1,416,516








bpspilltv.com

PJ-0000337401






AmusementParks:

$2,182,086$1,316,238




Motels:$1,255,827$1,213.086





Bait & TackleShop:

$1,416,516








bpspilltv.com

PJ-0000337401






AmusementParks:

$2,182,086$1,316,238




Motels:$1,255,827$1,213.086





Bait & TackleShop:

$1,416,516








bpspilltv.com

PJ-0000337401


Florida Restaurant and Lodging

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