Florida Restaurant & Lodging Magazine Feb/Mar 2011

IHOP’s BOB LEONARDPASSING OF AN INDUSTRY ICON

FLORIDA’s BACK IN

BUSINESS!THANKS TO NEW

MARKETING EFFORTS

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

Florida beaches are clear and ready for fun.

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Flor ida restaurant & lodg ing 3www.restaurantandlodging.com

The tourism and hospitality industry recently lost one of its greatest leaders of all time, Mr. Bob Leonard.

Taken from us too soon, at 65 Bob leaves behind his lovely wife Tina, three children, and four grandchildren. Born and raised in Iowa, Bob held many entry level jobs in the restaurant industry growing up. While attending the University of Iowa he got his first taste of foodservice management, and by his senior year Bob was managing a restaurant. After college, Mr. Leonard served in the U.S. Military, and it wasn’t long before he

found himself as head cook in the mess hall. This is where he began his passion for the foodservice industry and serving others. When his military service ended, Bob landed a job as National Director of Training for a large hotel company. It was his experience there that

paved the way for his employment with the International House of Pancakes. He held various positions within the company and served his last three years as Vice President of Operations.

In 1981 Bob joined FMS Management, IHOP’s largest franchisee. Bob was a natural leader, so it was no surprise that he became President/CEO of FMS. According to Bob’s IHOP profile, his experience included: Chairman of IHOP’s Franchisee Advisory Committee (for over 20 years), and service on committees with oversight of national marketing, procurement, and new products.

Mr. Leonard spent over 50 years working in the restaurant industry. His volunteer service to the industry is unmatched. He was a long-standing member of the Florida Restaurant Association

and more recently, the Florida Restaurant and Lodging Association where he served as Chairman of the Board from 1995-1996. In addition he served on the Department of Business and Professional Regulation’s Division of Hotels and Restaurants Advisory Council, the

Restaurant Management Certification Advisory Group, Workers Compensation Employee Advisory Group, the Governor’s Task Force on Child Labor, and served as Commissioner on the Florida Building Commission.

IN R EMEMBR A NCE

FRLA Mourns the Passing of Industry Icon

Bob Leonard

“Bob Leonard was a great leader. I am proud to have been lucky enough to witness this legacy of a man in action. Bob possessed many invaluable qualities. He was intelligent, strong-willed and creative, but my favorite characteristic was his quick wit, which proved to disarm the tension that can arise in difficult situations. Bob always made me believe we could succeed against any challenge that came our way as long as Bob was on our team.

— DaviD ReiD, ChaiRman, FRLa, exeCutive viCe PResiDent oF oPeRations, miLLeR’s aLe house RestauRants

“Bob has meant so much to all of us. He has impacted the lives of every single team member within the SRP/IHOP family. Through his over 30 years of running this business he has created a home for all of us here at SRP/IHOP, he has made all of our lives better. We all loved Bob through the years and have enjoyed his positive spirit. I know I can speak for all of us when I say we will miss Bob dearly.”

— Dan enea, PResiDent anD ChieF oPeRating oFFiCeR, sunshine RestauRant PaRtneRs

MEMBER NEWS

By CAROL B. DOVER

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4 FEBRUARY/MARCH 2011 FloRidA REstAURAnt & lodg ing AssoCiAt ion

Bob retired from IHOP three years ago but even in retirement his service to the restaurant industry continued. IHOP noted that “…upon the sale of FMS, Bob Leonard continued on the Board of the new company, Sunshine Restaurant Partners, and was to play a key role in helping grow and manage the newest Company, Peak Restaurant Partners….”

When he wasn’t volunteering time to the restaurant industry, Bob’s retirement was a fulfilling one spent traveling with Tina. They journeyed to Europe, Alaska, Africa, the Caribbean and countless other destinations. I have always lived vicariously through Bob’s travels and like many of you, couldn’t wait for the stories upon their return. I remember the time he wanted to surprise Tina with an extra special trip to celebrate the millennium for New Years Eve in 2000. Even Bob called it “the trip of a lifetime.” He bought two tickets to the Palace Ball in Belgium, a very exclusive formal baroque evening with dignitaries and the elite of Europe. His description of the evening was like something out of a movie, and he was like a little kid telling the story.

But life took a sad and unexpected turn when Bob and Tina departed for a long awaited Asian cruise. Bob was stricken with a severe infection, which upon arrival in Hong Kong resulted in emergency cardiac surgery. The combination was too great, and Bob passed away March 19, 2011. “It is quite ironic the Lord chose to take Bob to a different

home during this trip. I don’t know anyone who loved to travel and see the world more than Bob. This is where his passport received its final stamp, but there is no doubt he already has a new passport on the other side. Surely, with all there is to see walking the streets of gold, Bob is still planning trips and visits.”

— CAROL B. DOVER, PRESIDENT & CEO

FLORIDA RESTAuRANT & LODGING ASSOCIATION

“Bob was a passionate and generous being incredibly well-respected by everyone in our industry. The quote Bob used that I loved was ‘…you can either be at the table or on the menu, your choice’ — this was Bob’s way of saying embrace our wonderful industry and make a difference. By this measure, Bob was always at the table for his beloved restaurant business, and this is how I will remember him. God bless him and his family today and always.”

— CARLOS MOLINET, GENERAL MANAGER, FT. LAuDERDALE HILTON MARINA

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www.restaurantandlodging.com

“Bob’s iconic status in the industry was known to all. He was loved and admired — for his candor, his devotion to making the industry stronger, and his willingness to take on a challenge, no matter how difficult. He leaves a legacy of leadership and mentorship for all of us to emulate — in his memory.”

— Dawn Sweeney, PreSiDent anD CeO, natiOnal reStaurant aSSOCiatiOn

Bob Leonard FRA/FRLA SeRvice RecoRdFRA educational Foundation

1990–1992 chairman

FRA PAc Board of Trustees1997–1998 chair1999–2008 At-Large Member2007–2008 At-Large Trustee

FRLA BoARd oF diRecToRSexecutive committee

1992 Secretary1993 Treasurer1994 First vice President1995 President of the Board (now called chairman)1996 immediate Past President

executive committee Liaison1992 information & education 1994 environmental improvement1996 Finance, Lifetime Achievement Award

committee chair1990 information & education1995 Nominating2002 Government Relations

committee Service1990–2008 Government Relations1991, 1994 Subcommittee for Federal issues1995–1997 Nominating2000 Finance

NRA SeRvice RecoRd1999 Appointed industry rep for 1 year2000 elected director to fill unexpired term (FL)2001–2007 director representing FL2008 director emeritus

Board Mentor: John corchiarino, Ken Hill

committees1999-2000 Government Affairs and Public Policy

Member solutions and development

2000-2001 Government Affairs and Public PolicyMarketing, communications and Media

2001-2002 Government Affairs and Public PolicyMember solutions and developmentMarketing, communications and Media

2002-03 Bylaws and Policy Manual (vice chair)Government AffairsTourism

2003-04 AuditBylaws and Policy Manual (chair)Government AffairsPAc

2004-05 AuditGovernment Affairs and Public PolicyMarketing, communications and MediaPAc (vice chair) (chair in January, 2005)

2005-06 AuditexecutiveGovernment Affairs and Public PolicyPAc (chair)

2006-07 Government Affairs and Public PolicyMulti-cultural outreachPAc (chair)

2007-08 Government Affairs and Public PolicyMember development (vice chair)PAc (chair)

2008-09 Government AffairsMarketing, communications and MediaMember developmentPAc (chair)

2009-10 PAcProfitability & entrepreneurship

2011 Jobs & careersPAc (Fundraising Subcommittee)

We have lost an icon, a great leader, and true servant. I know my life and those of countless others are better for having known him. He fundamentally changed life for me and my family, and for that I will be always grateful. The high expectations he imposed on himself and others will continue to guide my steps daily.

Bob Leonard is an industry hero. It is a rare person that elicits broad and universal respect and admiration from peers, but Bob was that person.

— Carol B. Dover

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FloR idA REstAURAnt & lodg ing AssoCiAt ion

Departments8 Business Climate FDa menu-Labeling Guidance

9 INN-dustry Bulletins service animals, tip sharing, prank U

18 Chefs that Sizzle peter timmins, CmC, the Gasparilla Inn & Club

20 Expansions peabody Orlando $450mm renovation Complete

23 CEO Forecast tim petrillo, CeO, the restaurant people (trp)

25 Food Safety FDa trend analysis report: Foodborne Illness risk Factors

27 Member News Ontko promoted; Former Chair stirling passes

29 Event Calendar FrLa 2011-2012 Corporate events and shows

30 CPFM Exam Schedule register at www.safestaff.org

contents3 FLRA Mourns Passing of Bob Leonard

The tourism and hospitality industry recently lost one of its greatest leaders of all time in Bob Leonard. Taken too soon, (at 65) Bob leaves behind his wife and family and a legacy of excellence, creativity and quick wit. | By Carol B. Dover

11 Scott Shares a Little SunshineFlorida Governor Rick Scott and other tourism officials from around the state brought their ideas to Tallahassee to kickoff the Share a Little Sunshine Tour of U.S. cities to promote Florida tourism. | Photos by Kathy Mears

13 Florida’s Back in BusinessFlorida restaurant and hotel owners were surveyed recently to share their good news stories about if (and how) their hospitality business had improved over the past 12 months. | Survey conducted by Destination Communications

15 Ker’s WingHouseBe Brilliant on the Basics: That’s the mission statement that guides Ker’s WingHouse, a wing and sports themed casual dining restaurant chain founded by NFL veteran Crawford Ker and now opening Florida for franchise development.

FEBRUARY/MARCH 2011 • WWW.RESTAURANTANDLODGING.COM

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8 FEBRUARY/MARCH 2011

Chairman

Dave Reid Miller’s Ale House, Jupiter

Chairman-ElECt

Bruce Craul Legendary Hospitality Inc., Destin

SECrEtary-trEaSurEr

Andrew Reiss Andrews 228 and Andrews

Capital Grill & Bar, Tallahassee

Carlos Molinet Hilton Ft. Lauderdale Marina, Ft. Lauderdale

Tony Gallo Midtown Catering, Palmetto

Jim McManemon, Jr. Ritz-Carlton, Sarasota

immEdiatE PaSt Chairman

Keith Overton TradeWinds Island Resorts, St. Pete Beach

PrESidEnt/CEOCarol B. Dover, fMp

EditOrSusie R. McKinley

Email: [email protected]

PubliCatiOn managErJohn M. Baker

[email protected]

advErtiSingLeslie L. Baker

850-545-5023 • [email protected]

PubliShEd byDestination Commuications, Inc.

1334 timbErlanE rd., tallahaSSEE, Fl 32312Phone: 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 discretion. unless otherwise expressly indicated, Frla does not endorse or warrant any products or services contained herein. in addition, unless otherwise expressly noted, the opinions expressed herein are those of the authors and not necessarily those of Frla, its directors, officers, members, or staff. Content submissions may be made to the Publisher’s Office by regular mail or by e-mail. Please note that submitted 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 mar-keting and promotion effort to inform the Florida foodservice and lodg-ing 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 (digital or uS mail, can be made at www.restaurantandlodging.com, and click the manage Subscription tab.

M AGA Z INE

BUSINE SS CLIM ATE

The U.S. Food and Drug Administration published recently its much-anticipated proposed menu-labeling regulations for chain restaurants. The FDA had missed an initial deadline of March 23 — one year after President Obama signed the provision into law as part of the Patient Protection and Affordable Care Act of 2010. The agency attributed the delay to the complexity of the issue.

The industry and general public will have 60 days to comment. The FDA is expected to pub-lish its final regulations by the end of this year, and enforcement could begin as early as summer of 2012.

View the 183-page proposed regulations document at www.accessdata.fda.gov/scripts/oc/ohrms/advdisplay.cfm

“These proposals will ensure that consumers have more information when they make their own food choices,” said Kathleen Sebelius, secretary of the U.S Department of Health and Human Services. “Giving consumers clear nutritional information makes it easier for them to choose healthier options that can help fight obesity and make us all healthier.”

Among the key regulations addressed in an overview issued by the FDA are the following:Establishments covered: Restaurants or similar retail food establishments with 20 or

more locations, conducting business under the same name and offering for sale basically the same menu selections are covered under the rules.

Businesses whose main purpose is not to sell food — such as movie theaters, airplanes and bowl-ing alleys — wouldn’t be subject to these rules, the FDA said.

A “restaurant or similar food establishment” is defined as an operation whose main business is selling restaurant food or restaurant-type food to consumers. An establishment’s primary business activity would be the sale of food to consumers if it presents itself as a restaurant, or if more than 50 percent of its total floor space is used for the sale of food, according to the FDA.

Display of calorie counts: Calories would be posted on all menus and menu boards, including those at drive-thru locations. The term “Calories” or “Cal” must be posted clearly and

prominently on menus and menu boards adjacent to the number of calories. Calories for variable menu items, such as combo meals consisting of a choice of sandwich, side dish and beverage — would be displayed in ranges.

For foods on display, calories would be listed per item or per serving on a sign adjacent to the food.

For self-service foods, such as a salad bar, calories also would be listed per serving or per item on a sign next to the food.

Dawn Sweeney, president and chief executive of the National Restaurant Association (NRA), called the proposed regulation, “the next step forward in providing the industry with consistent, national requirements on how to implement the new uniform nutrition information standard.”

“The NRA anticipates there will be many questions and after full review of the proposal, will provide detailed comments to the FDA to ensure that restaurants are provided adequate time and are able to comply with the regulations effectively, as well as provide information to con-sumers in the most usable way,” she said.

FRLA is collecting comments concerning FDA’s Menu Labeling Proposed Regulations.

FDA Menu-Labeling GuidanceIndustry has 60 days to comment before agency nails down final rules

Consumers order fewer high-calorie items from a menu with nutrition data listed than they do from an unlabeled menu, according to a study.

Continued on Page 12

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Service AnimalsThe following is based on information provided by an attorney specializing in ADA issues, and formerly of the US Justice Department (DOJ) where he investigated accessibility complaints. Anyone operating a food or lodging business should be aware of the following:

• The obligation to allow service animals is established in federal law, which supersedes state or local law prohibiting animals

• The specific federal provision is Title III of the Americans with Disabilities Act, which requires restaurants, hotels, and other businesses to “make reasonable modifications of policy” to avoid discriminating on the basis of disability

• Violation of the rights established in that law are federal civil rights violations, which DOJ takes very seriously, and are subject to fines of up to $55,000

• No documentary or other evidence is provided in federal law – nor is any required – to prove an animal is a bona fide service animal

Federal law allows a business to ask only two qualifying questions of the animal’s owner:

• Is this animal a service animal required because of a disability?

• What work or tasks has the animal been trained to perform?

The business is required to accept as true the answers given by the animal’s owner.

Asking any other questions is a federal civil rights violation and could initiate a complaint investiga-tion with very expensive consequences for the business, including civil penalties of up to $55,000.

Federal law provides that the service animal may be excluded from the business only if it “substantially misbehaves and cannot be controlled.”

Tip Sharing and Tip PoolsFRLA has recently received increasing inquiries regarding tip-sharing and tip pools, and provides this bulletin to employers that currently use tip-share arrangements or are contemplating doing so.

Safely and legally operating in Florida’s hospitality industry involves adhering to important regulatory requirements and business best-practices. From time to time FR&L Magazine will highlight topical issues in a new section called FRLA Industry Bulletins, providing technical guidance that explains and expands understanding of regulatory requirements. To suggest a topic for FRLA Industry Bulletins, or pose related questions, please contact [email protected].

FOR COMPLETE BULLETINS, PLEASE VISIT WWW.RESTAURANTANDLODGING.COM OR WWW.FRLA.ORG

www.restaurantandlodging.com Florida restaurant & lodg ing 9

— more —

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Prior to establishing any tip pooling arrangement, the employer must ensure that any employee receiving a tip share is in an occupation that “customarily participates in tip pools.”

US Department of Labor (DOL) policies stipulate that for management-supervised tip pools, tipped employees may not be required to share tips with employees who are not in an occupation that customarily and regularly participated in tip-pooling arrangements, including, for example, janitors, dishwashers, chefs, cooks and laundry-room attendants.

Doggie DiningFlorida law, specifically Chapter 509 and the US FDA Food Code adopted by DBPR, prohibits animals including dogs – except service animals – in DBPR-licensed public food service establishments.

Pursuant to the Americans with Disabilities Act, a federal law, a service animal may not be prohibited from a business unless it “substantially misbehaves and cannot be controlled.” A service animal is one individually trained to provide assistance to a person with a disability. The law allows only two qualifying questions of the animal’s owner:

• Is this animal a service animal required because of a disability?• What work or tasks has the animal been trained to perform?

The business is required to accept as true the answers given by the animal’s owner, and no other evidence may be required to prove an animal is a bona fide service animal. Asking any other questions is a federal civil rights violation which could initiate a complaint investigation with civil penalties of up to $55,000.

Prank University (Pranknet) is at it again It’s rumored that Prank University has been targeting lodging and restaurants nationwide causing mayhem, fear among victims/guests, and physical damage.

Law enforcement has reported pranksters may call a hotel and request to be connected to a specific room. To the guest answering the phone, the pranksters may identify themselves as hotel employees, alarm company representatives, emergency services, or 9-1-1 dispatchers. The guest is told a fire or gas leak has just occurred in the hotel that requires guest assistance. The guest is directed to commit bizarre acts such as activating fire sprinklers and fire alarms, and to throw a television through a window.

Nationwide, there have been at least seven separate prankster incidents from October 2010 through January 2011. Law enforcement officials encourage lodging and restaurant management/owners to alert all staff and develop measures to protect their establishment from prankster incidents. If something appears suspicious, report it to management. For more information, contact Geoff Luebkemann, FRLA VP of Education and Training at [email protected].


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FLOR IDA TOU R ISM

Scott Shares a Little SunshineIn March, Florida Restaurant and Lodging Association President and CEO, Carol Dover, met with Governor Rick Scott (below) and other tourism officials in Orlando at the Rosen School of Hospitality Management to kickoff the VISIT FLORIDA Share a Little Sunshine Tour. From Orlando, the Governor traveled to Washington, DC, Philadelphia, PA, New York City, NY and Chicago, IL to promote Florida tourism. Members of FRLA and other hospitality promotional organizations brought their power to Tallahassee on March 22, 2011. Governor Rick Scott and members of the Florida Legislature participated in Florida Tourism Day in events.

With the Governor are (from left): Bill Lupfer, Florida Attractions Association; Stephen Rodriguez, Florida Sports Founda-tion & Florida Sports Charitable Foundation; Bobby Cornwell, Florida Association of RV Parks and Campgrounds; Malinda Horton, Florida Association of Museums; Robert Skrob, Florida Association of Convention & Visitor Bureaus; Carol Dover Florida Restaurant and Lodging Association; Chris Thompson, VISIT FLORIDA; and Ed Fouche, Walt Disney World.

(Above) FRLA 2011 Chair, Dave Reid (Miller’s Ale House), FRLA President and CEO, Carol Dover, and VIST FLORIDA’s Executive Director, Chris Thompson. (Left) Florida Governor Rick Scott and Dave Reid.

Photos by Kathy Mears

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While industry association officials had earlier voiced concerns that a “one size fits all” approach to regulations would be unworkable for the high-ly fragmented restaurant industry, they said they welcomed the opportunity to continue to work with the FDA to help shape the final rules.

“We look forward to reviewing the FDA’s pro-posal in detail over the coming days,” said Scott Vinson, vice president of the National Council of Chain Restaurants. “The industry has been and remains fully supportive of menu labeling, and wants to ensure it is done in the most effective way possible for our customers as well as for our companies and small business franchisees.

“We’ve been sharing with the FDA over the last several months the chain industry’s perspec-tive on the best way to create a flexible, work-able framework for menu labeling,” he added. “We hope our review shows that the proposed regulations reflect this work.”

Stephen Caldeira, president and chief execu-tive of the International Franchise Association, said his group “appreciates the FDA’s willingness to work directly with the franchised restaurant industry, and we hope the final rules will result in a workable and affordable regulation for small restaurant owners, particularly in a still-challenging economic environment.”

The regulations, which require that calorie counts be posted on menus and menu boards, will apply to chain operators with 20 or more outlets across the nation.

Although restaurateurs generally support fed-eral menu labeling regulations that would pre-empt a patchwork of state and local laws, many remain doubtful that listing calorie counts will significantly affect ordering behavior.

In a recent study, however, The NPD Group found that certain consumers might avoid items like French fries, larger hamburgers and shakes when confronted with calorie content.

What calorie postings mean to consumers

In the study, The NPD Group asked adults to order from two versions of a typical quick-service menu, one with calories listed and one without. While participants’ orders from the two menus contained roughly the same number of calories, consumers ordered fewer high-calorie items from the menu with nutrition data listed than they did from the unlabeled menu.

Original article by Paul Frumkin of Nations Restaurant News. Contact Christina Jones at [email protected] to submit your comments.

Continued from Page 8Calories

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Last year Funky Monkey opened a 77 seat diner on Mills Avenue downtown 2 doors from the original Funky Monkey Wine Company, and we have had extreme success serving nearly 100,000 guests in our first 7 months. We are also in the process of opening a 4,000 square foot wine and retail store. www.bananasdiner.com

“Business is good, but still below last year’s pace, and accordingly, supports the current wisdom that recovery will not be as rapid as we’d like it to be.

“My building was at 3/4 capacity (full) by Feb. 26. This is a much better start; the past two years it has been mid March before this many leases.

“As any new business we started off slow; however, in the past six months business has greatly improved due to heavy marketing and promotion. We tailored our product to our clientele and has been well received. We anticipate the next months to be as good.

“We have had 107 students apply for 30 open slots.

“It has remained slow but steady — still a tough market with customers seeking bargains. The recovery has not started.

“

In February, we saw increases of more than 30% in food, beverage, and room revenue from the previous year. March is tracking much the same. 2010 was a difficult year but I am very optomistic about 2011 and beyond.

“Business is getting better but still well below 2005 -2006 levels. Our customers are experiencing an increase in bookings but their profit margins are down.

“… we have had a fabulous year and increased sales.

“Our hotel has been able to take advantage of the economic upswing by significantly increasing revenues for room, catering, banquets and outlets.

It came quite apparent that the leisure customer had confidence in spending money, corporations commence lifting travel restrictions for their sales people and meeting planners started to get RFPs to such for convention locations.

Further it was great to see the guest started to not resist too much at rate, even though one would have to play with the OTA channels during distressed inventory time frames. All in all is has been a great year in turning the business around.

“People are starting to travel again but on a budget. They are looking for value added.

“We are a ProStart school. I have 21 students working on ServSafe certification. They will take the test this month. In addition, I have one student who received his National Certificate of Achievement from the National Restaurant Association in December. This means he passed year one and year two tests and has over 400 hours of work in the industry.

“After moving my business away from the beach, I saw an immediate uptick. The eastern beaches in Brevard Co. are drying up fast as the economic downturn continues and NASA prepares to lay off thousands.

“International business to Greater Fort Lauderdale has increased with Canada and Brazil as the top two origin markets, making shopping malls such as Sawgrass Mills and Galleria quite busy. Also, domestic travelers are coming back.

After a successful “Defrost Your Swimsuit” campaign in Times Sqaure where six-foot ice blocks encased bikinis or swim trunks, the New

York market has heated up. Hotel occupancy is up.

“With the recession coming in 2009 we could have sat back and made an effort to reduce costs but instead we took another direction. I sat down with my son and nephew, who work the business with my sister and I.

“We can accept the worsening economy or we can become more pro-active and get a BIGGER PIECE OF THE PIE. What would attract more customers? Value in these money-strapped times and a universal food item that is seen as a luxuary to many. TWIN MAINE LOBSTERS $19.95. Mon -Fri.

Offer a widely-enjoyed center of the plate at an unusually low price. (most I spoke to in the trade told me I was nuts). We increased our marketing dollar substantilly and as a result of the low menu price our food cost increased. To be expected.

Business increased, slowly at first than 40-50%. Business more than offset the higher cost and adv. And the staff had an absolutley great summer. Our customers loved the special and were pleased to see Tropical Acres Steak House doing so well in these difficult times.

It was a win for everyone. 2009 and 2010 now 2011. The twin maine lobster will begin mid-May. Price un-determined at this time.

“No storms! Not much to report other than business just now seems to be showing signs of improving for the spring & summer. Gas prices could deter the gains we were hoping for in the 30 day booking window.

“I am the new owner of Trail Cafe and Grill in Naples Fl This restaurant has been here for 10 plus years with a great following.

I am pleased to be the new owner and hope to take this restaurant to a new and exciting level: trailcafenaples.com.

“Pinnacle Hospitality Systems provides Point of Sale systems to restaurants to help manage their sales, labor and inventory. During the last 12 months there has been a noticeable increase in demo’s and sales of our POS systems in all of our offices, including our Panhandle/Gulf Coast office.

It appears both restaurant owners and consumers are feeling confident in the economy and in the clean up efforts from the oil spill from the number of systems we have been installing in existing restaurants and the number

of new restaurants opening up. We have also had a large number of customers adding more terminals to accommodate the increase of business in their restaurants. We are excited about this trend and look forward to continued success.

“I manage two golf clubs in Venice, Florida. And the good news is the weather. Because of the great weather compared to last year we are up over 1,000 rounds of golf over last year which brings guests into both restaurants.

“When Extreme Makeover was in town last month, they put it on Facebook that they were coming to my club for a fun night !! We had a great night !!

“Being on Siesta Key, our only ingredient to a successful business is good weather. The people that come to the key want to enjoy our beautiful beach and great atmosphere. The only way this is done is with sunny warm weather, which is what we have this year.

“We are a supplier of outdoor comfort products. We remember last year how hard it was with the oil spill. There were many of our projects that were placed on hold pending the outcome. Going into winter we started seeing a tide change

FLOR IDA TOU R ISM

Florida’s Back in Business! Last month we asked over a thousand Florida hotel and restaurant owners if they had a “good news story” about if (and how) their Florida hospitality business had improved in the last 12 months. Below are samplings of their responses. We thought we’d share them with you. Some comments are general in nature and others offer specific ideas and strategies the establishment incorporated to help improve their business. (We included their names or website with their permission, in case you wanted more information).

FRL_16-01.indd 13 4/26/11 1:45 PM


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in that our heaters were in big demand from our Beach and coastal restaurants and resorts. With the weather changing again and now going into cooling season we have already been informed of several of those projects that were on hold last year being released and even increasing their budgets. —Outdoor Comfort Solutions

“The Murder Mystery Dinner Train carried 24% more customers in 2010 versus 2009. Our passengers joined us for a unique experience that combines fine dining, comical entertainment and a nostalgic train ride. Many customers also saw the value of booking their Get-Away directly through The Murder Mystery Dinner Train by adding a hotel stay to their evening on the train. 2010 Hotel room nights booked through the Murder Mystery Dinner Train were up about 30% over 2009. At least 20% of all Murder Mystery Dinner Train Get-Away packages are made with multiple room nights, deepening the value added to the SW Florida economy.

“Snowbirds, Thank GOD for them!

“Good business flow, for outlets and group business, best it has ever been for us.

“We have seen an increase in sales since just before Christmas 2010. People are starting to go out a little more and are tired of staying in and cooking.

“I sure wish I did. Unfortunately the BP oil spill took what

was indicating to be a banner year and dried it up. The spring of this year is getting off to a good start but the rates in the area suffered from the oil spill and are not recovering as quickly as occupancy is.

“We have been fortunate to bounce back as our customers have. The Gulf Coast is a good place to live and our employees (140) are extremely happy to have good employment and a great place to live. We did not have to let any of our great employees go and now we are thriving.

“Cold water temps. in the Gulf have produced a great crop of oysters. Consumers seem to be less reluctant about the oil spill at least in North Florida. Those that are not are missing some of the best tasteing, fattest oysters we have seen in a year.

“My restaurant has stayed up in sales the last two years. I beleive it is because my company was very proactive at lowering prices to make us more affordable in today’s economic times and we really focus on the entire guest experience. People want to get out and relax, forget about their problems. We encourage our servers to tailor the experience to the guests needs.

“Zisboombah.com has been awarded the Michelle O’Bama’s top honor for on-line tools to educate and help kids pick healthier options both at home and at restaurants. We have also been invited to many festivals around the country (Delray, FL, Boulder

CO, Chicago Il) to put on our one hour celebrity chef program with kids being the judges. More at zisboombah.com

“No. Our restaurant’s price very reasonable if you compare with another others like my restaurant. But in my area, lots of people do not like to spend money. They do not quality just the price.

“St John’s County is doing well, but traffic is down.

“In 2010, Hawks Cay Resort partnered with Firehouse Subs in an effort to create a greater impact for our nation’s heroes through the resort’s already successful Heroes Welcome program. The program provides special thank you to all military, fire and rescue, police, sworn officers and medical personnel by creating weekly heroes tributes, value added offers for all Heroes, and special room rates for Heroes.

A portion of the proceeds of every reservation booked through Hawks Cay Resort’s Heroes Welcome program was donated to Firehouse Subs primary charity, the Firehouse Subs Public Safety Foundation.

At the end of the 2010 Heroes Welcome program, we were thrilled to present Firehouse subs co-founders, Chris and Robin Sorensen, with a $15,000 donation for the Firehouse Subs Public Safety Foundation.

See HawksCayHeroes.com for more.

“Business is up year over year for each of the last 12 months.

FRL_16-01.indd 14 4/26/11 1:46 PM


Be Brilliant on the Basics: That’s the mission statement that guides Ker’s WingHouse, a wing and sports themed casual dining restaurant chain founded by NFL veteran Crawford Ker.

Ker learned discipline, drive, control and work ethic from his football days and transferred those skills to his business career. Currently, WingHouse operates 19 corporate locations in the Tampa Bay, Orlando and Daytona markets with another in the development stage. After years of developing corporate locations, Ker decided that the time was right for expanding the chain via franchising. “After I completed my NFL career and moved back to Florida, I went after my second passion, food, by opening

my own restaurant,” said Ker. “Over the last 16 years, one restaurant turned into 19 locations, and it is now our goal to leverage the company’s successful formula by offering franchises to qualified investors and restaurant operators in select regions.”

Plans are to open WingHouse Restaurant franchises in prime markets such as the tri-county area of Southeast Florida, Southwest Florida, the East Coast of Florida, the Panhandle and the Jacksonville area. Each WingHouse restaurant offers a full liquor sports bar, a full menu of American classics, their famous chicken wings and award win-ning hot sauces served up by WingHouse Girls. WingHouse differs from other wing concepts because they emphasize oversized portions at a great value and always fresh product over

frozen. The oversized portions and classic American favorites include signature items like skinless naked wings and Dallas burgers. Sports memorabilia line the walls and energetic, polite, and always smiling WingHouse Girls create the restaurant’s fun-filled atmosphere, with most locations offering a game room.

In addition to being very involved in the day-to-day operations of the company, WingHouse also gives back to the community through involvement with All Children’s Hospital of Tampa and an annual golf tournament ben-efitting The Susan G. Komen Breast Cancer Research Foundation.

WingHouse is an operations driven company and has created time tested policies and proce-dures to ensure controlled costs and a consistent WingHouse experience for its guests regardless

Opens Florida Markets For Franchise Development

After completing his NFL career, Crawford

Ker (center with the WingHouse Girls)

followed his second passion: food.

WingHouse is known for its oversized

portions and classic American favorites.

fr a nchising

FRL_16-01.indd 15 4/26/11 4:55 PM


of geographical location. “We are very proud of our history and excited about the future. We are planning to grow strategically within the state of Florida and will continue that expansion into the Southeastern states and beyond in 2011,” said Marty Welch, Director of Franchise Development for Ker’s WingHouse and franchise veteran.

He added, “Our concept has proven to be recession-friendly the past few years, and we are now poised for expansion via franchising. In

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addition, many casual dining chains suffered closures creating cost-effective opportunities for potential WingHouse franchises.” The chain requires free-standing and prominent end-cap locations between 4,800 and 7,000 square feet in high traffic areas.

The average gross sales of a WingHouse loca-tion is $2,532,337 per year and average annual EBITDA of $488,958 per unit.*

“These numbers will allow a prospective franchisee to develop a business plan much easier than companies that do not disclose any sales figures,” stated Welch. WingHouse is actively looking for experienced, multi-unit restaurant operators and well-financed investors that have a minimum of $1.5 million net worth and $750,000 liquidity.

The company offers two programs: Area Development, whereby franchisees will be granted a territory to build and operate an agreed number of locations, and Unit Development whereby qualified owners will operate a single location.

For more information, please visit www.winghousefranchising.com. *Figures reflect averages for fifteen (15) affiliate owned WingHouse restaurants that operated prior to January 1, 2007 and were in continuous operation through December 31, 2009 as published in Item 19 of our November, 2010 Franchise Disclosure Document. Individual performance will vary.

Winghouse’s Crawford Ker.

FRL_16-01.indd 16 4/26/11 1:46 PM

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To learn more about how this movement can help revolutionize your restaurant, visit GoFullCourse.com and call 866.941.1HPS (1477) x150.

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The Gasparilla Inn & Club, a National Historic Landmark resort, has offered travelers a true taste of Old World Florida for nearly a century. Each season, guests of The Inn savor exciting tastes – the flavor-ful cuisine of The Inn’s top toque, Master Chef Peter Timmins.

Having prepared meals for U.S. presidents, politicians, actors and rock stars, Chef Timmins continues the tradition of food and beverage excellence at The Gasparilla Inn & Club, where he’s incorporating his world-class experience and culinary expertise into menu options which focus on New American Cuisine.

Prior to joining The Gasparilla Inn & Club, Chef Timmins was the Executive Chef at the revered Greenbrier Resort in White Sulphur Springs, West Virginia for 10+ years.

In 2002, he earned the status of Certified Master Chef, the highest and most demand-ing level of culinary achievement of American Culinary Federation certification levels. Chef Timmins also received a fellowship from the Epicurean World Master Chefs Society; a Doctorate from Johnson & Wales University for his successes and contribution to the Culinary Arts; and numerous gold medals at culinary Olympics and competitions around the world.

Chef Timmins began his career in 1973 in his native Dublin, after graduating from St. Mary’s College of Catering in Dublin, Ireland.

“The Inn is very pleased to have Peter Timmins as a part of The Inn’s team; an incredibly accom-plished chef whose creative cuisine is pleasing to both the eye and palate,” says Jack G. Damioli, president and general manager of The Gasparilla Inn & Club. “Peter brings decades of experience working in the luxury resort industry. He’s an expert at devising interesting, flavorful dishes for both casual and fine dining.”

Timmins oversees The Gasparilla Inn & Club’s multiple restaurants, with a particular focus on the menus at the resort’s Main Dining Room. His culinary vision complements The Inn’s graceful, traditional style, but also includes modern prepa-rations and presentations, with a particular focus on showcasing local ingredients.

“The Gasparilla Inn is one of the last few places that can evoke the feeling of ‘Florida as it was meant to be,’” said Timmins. “As a chef, it’s wonderful to be cooking in this region– the Gulf Coast offers an abundance of fresh catches, like

pompano, grouper and snapper. Items at the resort incorporate local fish, fruits and vegetables whenever seasonably available.”

The Gasparilla Inn & Club offers guests a variety of dining options, including the Main Dining Room, the Pink Elephant and the Beach Club. The Main Dining Room entices guests with an elegant and traditional fine-dining experience in a picturesque setting for breakfast, and dinners. For a charming, casual lunch or dinner, guests enjoy the Pink Elephant for its menu of signature seafood and American classics. The Beach Club offers lighter fare for lunch, an extensive drink menu, as well as fantastic views of the sunset over the Gulf of Mexico.

PETER TIMMINS CMCExecutive ChefThe Gasparilla inn & Club, boCa Grande Fl

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?

Peter Timmins, CMC.

FRL_16-01.indd 18 4/26/11 4:57 PM

FRL_16-01.indd 19 4/26/11 1:47 PM


Since opening in 1986 the Peabody Orlando has been a landmark in the area’s world renowned meetings and con-vention sector. After ten years of planning and two and a half years of construction, the highly anticipated $450 million

expansion is finally complete. The hotel features 1,641 luxurious rooms

including 193 suites, a brand new 22,000 square foot full service luxury spa, 300,000 square feet of total meeting space, and 99 deluxe breakout

rooms with full multi-media capabilities. The Peabody Orlando is one of the largest

Forbes Four-Star, AAA Four Diamonds hotels in the eastern United States adorned with countless industry awards for guest relations and meeting capacity. The Peabody’s re-vamped recreation department includes three new pools including a heated Olympic-style swimming pool, complete with a full pool bar and fully equipped poolside cabanas featuring high-speed internet access, a children’s pool with cascad-ing waterfall, and a zero-entry free form family pool. The hotel also offers a spacious open-air

whirlpool, a lighted tennis court, and Captain’s Choice Golf Services for tee time reservations and transportation to Orlando’s finest champi-onship golf courses.

With meetings, conventions, and social events being the hotel’s forte, 300,000 square feet of total meeting space acts as more than sufficient accommodation. All of the meeting space is conveniently located on three levels and features five pillar-free ballrooms including the 55,000 square foot Peabody Grand Ballroom, the 35,000 square foot Windermere Ballroom, the 27,000 square foot Plaza International Ballroom, and two 8,600 square foot junior ballrooms. Three unique venues for outdoor events include a 20,000 square foot Garden Terrace, a beautifully landscaped pool setting, and the Orchid Room & Verandah.

Throw in the magnificent Peabody Boardroom with a King Arthur-style round table and an additional 2.8 million square feet of exhibition, meeting, and public space at the adjacent Orange County Convention Center, and you have a mecca for corporate meetings and events.

To top it off the Peabody Orlando is conve-niently positioned in the middle of the cities top destinations. Travel times include 5 minutes to SeaWorld, 9 minutes to Universal Orlando, 2 minutes to Pointe Orlando, 10 minutes to Mall at Millenia, 10 minutes to Premium Outlets,

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FRL_16-01.indd 20 4/26/11 1:47 PM


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and a short 15 minutes to Orlando International Airport.

In addition to new meeting space and recre-ation options, all 1,641 luxurious guest rooms boast a long list of amenities. All accommoda-tions feature the Peabody Dream Bed, 42” LCD TVs, two dual-line telephones with data ports, wireless internet, voice mail, speaker phone, and teleconferencing capabilities. Not to mention premium cable, 19” LCD TVs in bathrooms, hair dryer, iron and ironing board, ambient night lights and a safe.

With accommodations of this caliber the Peabody needed to create reasons for people to venture out of their room. Some of their new-est dining experiences include the Capriccio Grill, an Italian chophouse specializing in prime steaks, seafood, and pastas, and Napa, a new “farm to fork” restaurant offering fine cuisine and a taste of wine country.

For an after dinner drink the hotel acts as home to Rocks, The Peabody Orlando’s newest lobby bar overlooking a beautifully landscaped recreation area and pool.

What About the Ducks? The tradition of the famous Peabody

Marching Ducks began in 1932, when General Manager Frank Schutt and a friend, Chip Barwick, returned empty-handed from a week-end hunting trip.

As a prank the two put their live duck decoys (which were legal at the time) in the fountain in the hotel’s Grand Lobby. The reaction from the hotel guests was nothing short of enthusiastic.

Since then, every day at 11 a.m. the ducks are led by the Duckmaster down the elevator from their “Duck Palace” on the roof to the marble fountain in The Peabody Grand Lobby.

The ceremony is reversed at 5 p.m. when the ducks march back down the red carpet through crowds of admiring spectators to retire for the evening.

Tradition, innovation, and abundance are all words that come to mind when describing the newly updated Peabody Orlando. It will undoubtedly be a top choice to those looking to do business in, or simply enjoy the Orlando area.

More information is available at the Peabody website at www.PeabodyOrlando.com.

FRL_16-01.indd 21 4/26/11 1:47 PM

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FLOR IDA R ESTAUR A NT & LODGING A SSOCI ATION

Tim PetrilloCo-founder/CEOThe Restaurant People Inc. (TRP)

TRP owns and operates various full service restaurants from casual to fine dining in Broward and Dade counties. Current operations include Tarpon Bend Food & Tackle (downtown Fort Lauderdale, Coral Gables, and Weston-since sold). Himmarshee Bar & Grille and SIDE BAR (sold 2006), The River House, Yolo, O Lounge, VIBE Music Lounge, Anthony’s Coal Fired Pizza West Coast Development Partner (currently 5 units opened).

Tim Petrillo is also Co-founder of Urban Street Development which oversees the following projects:• New River Trading Post Development – mixed use project

in the entertainment district of Fort Lauderdale comprised of office, retail, Maritime Museum and eight work/live loft units.

• Foundry Lofts – A residential project in the heart of Flagler Village comprised of 36-loft style units.

• Mill Lofts — A residential project across for the Foundry Loft project in Flagler Village comprised of 34-loft style units.

• Atlantic Avenue East — Mixed use project on Atlantic Avenue in Delray Beach.

What do you think will be the biggest industry trend in 2011?

Social Media has change the way our industry communicates with our guests and how consumers make their dining and entertainment choices. It can be an operators biggest advantage or worst nightmare depending on how this outlet is managed.

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

The Health Care legislation is extremely important and could be very costly for our industry. Also, state level unemployment rates.

Tim Petrillo

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

Without a question our team and team members drives the success of our business. They are the ones delivering the great experiences to our guests every shift.

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

We have had to adapt to the spending habits of consumers. We are always focused on delivering value no matter what price point we


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are serving. Ultimately the guest must feel that we are not only worth it but worth it enough to tell others about their experience.

How has participation in FRLA positively affected your business?

It keeps me informed on the industry and allows me to see what trends are heading our way.

Can you offer any predictions as to the state of Florida’s hotel and/or restaurant industry in 2011?

No….I don’t want anyone to blame me for my bad advice!

Is there anything you would like to share with your colleagues in the industry?

I don’t know of a more challenging or rewarding industry as a whole. I commend anyone who is involved in this industry and I think most people enjoy the frantic pace at which it evolves and changes.

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In 1998, the Food and Drug Administration began a 10-year study of 850 food service and retail food service establishments. This study was implemented to determine behavior and risk fac-tors indicated in foodborne illness outbreaks. The results of the study

were released in Fall 2010 in a report entitled “The FDA Trend Analysis Report on the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurants, and Retail Food Store Facility Types (1998-2008).” Report results indicate that “…progress has been made toward the goal of reducing the occurrence of foodborne illness risk factors at retail, although work remains to be done in some areas….”

FDA personnel collected “compliance data” during inspections to “…observe and document practices and behaviors that relate to operational risk factors commonly associated with food-borne illness outbreaks….” The data was col-lected in 9 different establishment types ranging from hospitals, elementary schools and grocery stores to fast food and full-service restaurants. According to the report, “For each of the nine facility types, the percentages of observations recorded as ‘Out of Compliance’ is presented for each risk factor and for the individual specific practices or behaviors included within those risk factors, to show where improvement is needed. The Trend report highlights ‘In Compliance’ percentages to show where improvements have been made over the 10-year period.

According to the FDA the data indicates that foodborne illness risk factors “improved” dur-ing the span of the study; and compliance did not decline significantly in the establishments. The FDA did note that “continued improve-ments” are still needed in the following areas: 1) improper holding of food (time and tem-

perature control) 2) poor personal hygiene and 3) contaminated food surfaces and equipment. This recommendation is based on the ‘Out of Compliance’ data.

According to the Report, the high percent of ‘Out of Compliance’ values were most com-monly associated with improper cold holding of potentially hazardous food (PHF)/time-temperature control for safety (TCS) food and inadequate date marking of refrigerated, ready-to-eat PHF/TCS Food.

For the poor personal hygiene factor the Report notes that: “Within the poor personal hygiene risk factor, the proper, adequate hand-washing data item had the highest percent ‘Out of Compliance’ value for every facility type. The ‘Out of Compliance’ values for proper, ade-quate handwashing ranged from approximately 18% for meat departments to approximately

76% for full service restaurants.”Of the data items related to the contaminated

equipment/protection from contamination risk factor, improper cleaning and sanitizing of food-contact surfaces before use was the item most commonly observed to be ‘Out of Compliance’ in eight out of the nine facility types. The ‘Out of Compliance’ values for this data item ranged from 18% in seafood departments to 64% in full service restaurants.”

The Study includes “…a comparison between the data collected from food establishments that had a Certified Food Protection Manager (CFPM) from a program recognized by the Conference for Food Protection and those that did not. The results of the study indicate that the presence of a Certified Food Protection Manager is positively correlated to the overall ‘In

By SUSIE McKINLEY

Foodborne Illness Risk FactorsInstitutional

FOOD SA FET Y

FDA Trend Analysis ReportThe Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types


Restaurants – FAST FOODFigure FF-1

PERCENT (%) OF OBSERVATIONS FOUNDOUT OF COMPLIANCE FOR EACH RISK FACTOR

FRL_16-01.indd 25 4/26/11 1:48 PM


Compliance’ percentages in certain facility types, especially in delis, full service restaurants, seafood depart-ments, and produce departments. Poor Personal Hygiene, Improper Holding/Time and Temperature, and Contaminated Equipment/Protection from Contamination appear to be the risk factors for which the presence of a certified manager had the most positive cor-relation….”

For more information about the Study, and to view further pub-lished data visit www.FRLA.org.

For SafeStaff compliance tools, contact FRLA’s Education and Training Department at www.saf-estaff.org or at (866) 372-7233.

Susan McKinley is a regular col-umnist and contributor to FR&L Magazine and is a former Director of the Florida Division of Hotels & Restaurants.

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Continued from Page 25Food Safety

Scott Names Ken Lawson DbPR Secretary Governor Rick Scott named former federal prosecutor Ken Lawson

as Secretary of the Florida Department of business and Professional Regulation. A native Floridian, Lawson has held numerous regulatory posi-tions within the private sector and federal government. As Secretary of DbPR, Lawson will oversee the licensing and regulation of businesses and professionals in the state of Florida.

Lawson has held several senior positions with federal law enforce-ment agencies prior to this appointment. As the Assistant Secretary of Enforcement for the Department of the Treasury, he oversaw a staff of over fifty attorneys and investigators and had oversight of federal law enforcement agencies responsible for protection of America’s financial system.

Lawson has also served as the Assistant Chief Counsel for Field Operations at the Transportation Security Administration. For seven years, he was an Assistant United States Attorney in the Criminal Division for the Middle District of Florida (Tampa). In addition, Lawson served as a Captain in the United States Marine Corps, Judge Advocate General’s Division.

Lawson most recently served as VP for Compliance at nFinanSe Inc., a financial services company in Tampa. He is a graduate of Florida State University and the Florida State University College of Law.

Restaurants – FULL SERVICEFigure FS-1

PERCENT (%) OF OBSERVATIONS FOUNDOUT OF COMPLIANCE FOR EACH RISK FACTOR

FRL_16-01.indd 26 4/26/11 1:48 PM


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MIAMIMIAMI • 2041 N.W. 12th Avenue, Miami, FL 33127 • 305 324.4414MEDLEYMEDLEY • 8850 NW 77th Court, Medley, FL 33166 • 305 884.1213DDAAVIE • 7050 State Road 84, Davie, FL 33317 • 954 577.0470POMPPOMPANO • 1470 Copans Road, Pompano Beach, FL 33064 • 954 972.0212ORLANDOORLANDO • 3451 W Princeton Street, Orlando, FL 32808 • 407 295.4300TTAMPA • 8105 North 50th Street , Tampa, FL 33605 • 813 247.7900JACKSONVILLEJACKSONVILLE • 3389 Powers Avenue, Jacksonville, FL 32207 • 904 733.1005

Ontko Named Managing VP, General Counsel for Disneyland ResortCongratulations to David Ontko, Vice President, Legal Department of Walt Disney World. He has been pro-moted to Managing Vice President and General Counsel of Disneyland Resort in California. Renee Yuen, a 7-year Disney employee with expertise in the Merchandise and Logistics areas, will be expanding her current role to include licensing and regulatory affairs, taking David’s place in this arena for the Walt Disney World Resort.

Former FRA Chair President Al Stirling Passes

Al Stirling, a former member of the Florida Restaurant Association who held leader-ship roles within the community, died on February 9, 2011. Mr. Stirling owned and operated Stirling’s Pancake House for many years. With locations in Winter Park and Apopka, Stirling’s was famous for its 47 vari-eties of pancakes. The original restaurant, a 24-hour operation, was located at the corner

Out Of COmplianCe? Contact fRla to solve compliance issues

at 866-372-7233 or www.SafeStaff.org

MEMBER NEWS

of 17-92 and Fairbanks Avenue in Winter Park. Musicians just finishing a late night gig would often visit the original Pancake House and enjoy visiting with Mr. Stirling and eating a late dinner, or early breakfast.

Mr. Stirling was born in Chicago and moved to Florida in 1962. Prior to moving to Florida he worked for IBM. During his time in the restaurant busi-ness, he also worked in the restaurant supply segment of the industry.

Mr. Stirling was loved by all who knew him and was happy to have lived an active life as a father, husband, restaura-teur, sports fan, musician, actor and all around fun-loving man.

Al Stirling

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Big Bucks PartnerEvent Calendar 2011-2012n 10th Annual National ProStart InvitationalApril 29 – May 1, 2011Overland Park Convention CenterOverland Park, KansasFor more information about this event, Contact Amy Parker at 850-224-2250 ext 250 or [email protected]

n FRLA Wild & Crazy Flats Fishing TournamentTuesday, May 3, 2011Loggerhead Club & Marina/TradeWinds Island Resorts, St PetersburgFor more information about this event, Contact Dan Murphy at 850-224-2250 ext 235 or [email protected] view a tournament agenda & registration form http://www.frla.org/events.

n FRLA Summer Board MeetingTuesday-Thursday, June 14-16, 2011The Ritz Carlton, Naples on VanderbiltFor more information about this event, Contact Sandy Moore at 850-224-2250 ext 245 or [email protected].

n FRLA 15th Annual ProStart Teacher Training InstituteJune 19-24, 2011Johnson & Wales University North MiamiFor more information about this event, Contact Amy Parker at 850-224-2250 ext250 or [email protected].

n NRA/FRLA Celebrity Golf TournamentWednesday, September 7, 2011 ChampionsGate, OrlandoFor more information about this event, Contact Dan Murphy at 850-224-2250 ext 235 or [email protected] more information: www.frla.org/events

n Florida Restaurant & Lodging ShowThursday-Saturday, September 8-9, 2011Orange County Convention Center, OrlandoFor more information about this event, Contact Ray Kimball at 850-224-2250 ext 241 or [email protected] Or Susan Aronson at ext 226 or [email protected].

n FRLA Fall Board MeetingThursday-Friday, September 8-9, 2011OrlandoFor more information, Contact Sandy Moore at 850-224-2250 ext 245 or [email protected].

n FRLA The BIG PartyFriday, September 9, 2011Cuba Libre Restaurant & Rum Bar, OrlandoFor more information about this event, Contact Shelly Siceloff at 850-224-2250 ext 229 or [email protected] Or Katie Bone at ext 258 or [email protected].

n FRLA Social Media Marketing Summits(3 per year)For more information about this event, contact Dan Murphy at 850-224-2250 ext 235 or [email protected] more information: www.frla.org/events

n FRLA Winter Board Meeting & Installation BanquetJanuary, 2012Location to be determinedFor more information, Contact Sandy Moore at 850-224-2250 ext 245 or [email protected]. For more information: www.frla.org/events

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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

Bradenton April 27, May 25, June 29Courtyard Marriott100 Riverfront Drive

Clearwater Apr 4, May 9, June 6Holiday Inn Select3535 Ulmerton Rd.

North MiamiApr 29, May 27, June 24Johnson & Wales Univ.1701 NE 127th St

Ocala Apr 6, May 11, June 8Homewood Suites4610 SW 49th Rd

Orlando (Spanish Dates*)Apr 25, May 12, June 20Apr 11, May 16, June 13*Holiday Inn Resort Castle8629 International Drive

Panama City Apr 7, May 12, June 9Gulf Coast Comm CollegeGibson Lecture Hall5230 W. Hwy. 98

Pensacola Apr 11, May 24, June 21Pensacola Civic Center201 E. Gregory St

Port Richey Apr 18, May 16, June 20Days Inn & Suites10826 US 19 North

SanfordApr 19, May 10, June 7Springhill Suites Marriott301 North Towne Road

Sarasota Apr 6, May 4, June 1Hampton Inn5995 Cattleridge Road

St. Augustine Apr 27, May 25, June 29Holiday Inn Express & Suites2300 State Road 16

Tallahassee Apr 28, May 26, June 30Day’s Inn Monroe Street Conf Center2714 Graves Road

Tampa (Spanish Dates*)Apr 12, May 26, June 23Apr 25, May 23, June 27*Clarion Hotel2701 E Fowler Ave

West Palm Beach Apr 11, May 4, June 13Holiday InnPalm Beach Airport1301 Belvedere Rd

Tampa Apr 4, June TBAServSafe 7-Hour Course(No Examination)Clarion Hotel2701 E Fowler Ave

Daytona BeachApr 13, May 18, June 15Homewood Suites165 Bill France Blvd

Deerfield BeachApr 13, May 9, June 16Hilton100 Fairway Drive

Ft. Lauderdale Apr 12, May 17, June 20Embassy Suites1100 SE 17th St Causeway

Ft. MyersApr 14, May 19, June 16Holiday Inn Downtown2431 Cleveland Ave.

Ft. PierceApr 7, May 5, June 23UF Indian River Research2199 South Rock Rd.

Ft WaltonApr 5, May 3, June 14Holiday Inn Resort573 Sana Rosa Blvd

Gainesville Apr 19, May 17, June 14Best Western Gateway Grand4200 NW 97th Blvd.

Islamorada Apr 19, May 18, June 23The Islander ResortMM 82.1, US Hwy 1

Jacksonville Apr 4, May 2, June 6Wyndham Riverwalk1515 Prudential Drive

Jacksonville Beach Apr 13, May 11, June 15Quality Inn Oceanfront11 North 1st Street

Key West Apr 6, May 5, June 6Doubletree Grand Key Resort3990 S. Roosevelt Blvd

Kissimmee Apr 28, May 26, June 13Seralago Hotel and Suites5678 Irlo Bronson Mem. Hwy

Lake CityMay 23Country Inn & Suites350 SW Florida Gateway Dr

LakelandApr 14, May 23, June 27Lakeland Hotel & Conference Center3260 Hwy 98 North

MandarinApr 20, May 18, June 22Ramada Inn Mandarin3130 Hartley Road

Melbourne Apr 14, May 12, June 9Holiday Inn8298 N Wickham Rd

Merritt IslandApr 21, May 19, June 16Clarion Hotel260 E Merritt Island Cswy

Miami (Spanish Dates*)Apr 25, May 23, June 22Apr 7, May 5, June 2*Hilton Miami Airport & Towers5101 Blue Lagoon Drive

NaplesApr 21, May 26, June 23Quality Inn and Suites4100 Golden Gate Pkwy

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With Progress Energy rebates, you can make more affordable energy-efficiency upgrades to your hotel or restaurant and save on your energy bills. Following are just a few of the available rebates:

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

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*Other requirements may apply for rebates. ©2011 Progress Energy Florida, Inc.

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Up to $5 per light for every fi xture replaced

$15 per ton per rooftop unit recommissioned

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Lighting

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Packaged TerminalHeat Pump

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Florida Restaurant & Lodging Magazine Feb/Mar 2011

Documents

Transcript of Florida Restaurant & Lodging Magazine Feb/Mar 2011