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FLORIDA EDITION
FLORIDA’S FOODSERVICE INDUSTRY NEWSPAPER ◆ $3
VOLUME 3 NUMBER 3 ◆ MARCH 2012
WWW.TRNUSA.COM
Today’s Special:
The
ENERGY
and GREEN
PRODUCTS
SPECIAL ISSUE
Appetizers:
Restaurants
head to farms
for freshness
11
Under the toque
with the Wrays
12
2012 marks
EVO-lution
for EVOS
13
Entrées:
PAID
WEST PALM BEACH, FL
PERMIT NO. 4595
PRSRT STD
US POSTAGE
Advertisers Directory . . . . . . . 4
Business Cards . . . . . . . . . . . . . . 20
Calendar Events . . . . . . . . . . . . . 18
Classified Ads . . . . . . . . . . . . . . . . 20
Food & Beverage . . . . . . . . . . . . . 11
New Openings . . . . . . . . . . . . . . . . . 7
Photo Bites . . . . . . . . . . . . . . . . . . . . 17
Real Estate. . . . . . . . . . . . . . . . . . . . . 21
Under the Toque . . . . . . . . . . . . 12
What’s Going On. . . . . . . . . . . . . . 3
Partnership helps commercial
kitchens recycle trap grease
Philadelphia, PA - Through a partnership between BlackGold Biofuels
and SLM Facility Solutions Nationwide, restaurants around the country
will soon be able to more easily
recycle greasy kitchen waste while
saving money.
BlackGold and SLM have
formed a strategic partnership to
provide more cost effective recycling options for hospitalityindustry wastes. The relationship
will enable restaurants, food
processors, and other buildings
with food service to send liquid
waste from their kitchen drains
and grease traps to be recycled
into biofuels, with no additional
cost or operational complexity.
BlackGold Biofuels operates
liquid waste recycling facilities
that use a patented process to
extract and recycle residual fats,
oils, and greases from kitchen
wastewater into biodiesel. SLM is
positioned nationwide within the
hospitality industry, providing the
management and consolidation of
grease trap and jetting services for commercial kitchens, including the management and diversion of waste streams.
Through the partnership, SLM's clients
are able to recycle their grease trap
waste, advancing client sustainability
initiatives and community stewardship
programs without increasing costs.
"This partnership streamlines the
recycling process for restaurants by
increasing access to BlackGold's innovative wastewater service," said Emily
Landsburg, CEO of BlackGold Biofuels.
"In partnership with SLM, we have identified both the most cost effective and
best use for wastewater materials, elim-
inating confusion and headaches for
kitchens and waste-haulers."
Currently in the U.S., grease trap
waste is often landfilled or spread on
fields. The material can be sent to anaerobic digestion to produce biogas for
energy use, but the digestion process
results in the loss of more than 70% of
the energy contained in the grease, and
few facilities have the expensive infra-
structure to convert it into energy. While
the grease can be used in limited applications as a heavy industrial fuel, EPA
limits on fuel sulfur concentrations will
soon make it obsolete.
BlackGold developed a breakthrough chemical process to
convert the trash-ridden and
highly variable waste into
biodiesel that meets the national ASTM specifications and the
EPA's ultra low sulfur requirements. Approximately 80% of
the energy content in the waste
is recovered. Biodiesel is a lowcarbon, low-emission, nontoxic
renewable diesel fuel that can
be used anywhere petroleum
diesel is used, including vehicles, home heating, boilers, and
construction equipment.
"Our clients have long sought
ways to further increase sustainability, and SLM has a successful
track record of helping them
achieve this in a cost-effective
manner," said Susan Daywitt, CEO
and Founder of SLM. "We selected
BlackGold as our recycling partner
because of their focus on sustainability
paired with the technology, financing,
and reach to offer this on a national
scale to our clients."
SLM - www.slmwaste.com - has over
15,000 clients throughout the country.
SLM will direct its vendors to recycle
their clients' waste with BlackGold in
See PARTNERSHIP page 19
5 & Diner: Orlando key Florida market
Orlando, FL – Armed with a fresh
prototype, revamped menu and new
leadership, Massachusetts-based 5 &
Diner, the authentic ‘50s-style diner
restaurant concept has identified
Orlando as a key market in the
company’s franchising
growth strategy in
Florida.
What started
in 1989 as a onestore concept in
Phoenix quickly
became known
throughout the
region as the most
authentic, unique,
and cool ‘50s diner
experience in the country.
The franchise, which has developed
over the years to 12 locations in five
states, is entering a new stage of growth
as it looks to attract new franchisees
throughout the Northeast, Mid-Atlantic
and Southeast regions.
“It’s an exciting time for 5 & Diner as
we build on the success of the brand and
increase momentum towards our
national expansion goals,” said CEO
Bob Watson, a franchisee who bought
the company with his wife Laurie
Watson in 2008. “To ensure a long,
happy partnership, we make certain our
franchise partners meet stringent criteria and share our values.”
Known for its authentic ‘50s
diner concept, 5 & Diner isn’t
just another burger joint or
family dining chain. The
restaurant has consistently received accolades for
its commitment to the
Diner experience – there
is no alcohol served; and
the restaurants also keep
the spirit of the decade in
mind with its chrome lights,
juke box, jump ropes and
open seating, along with locations regularly holding events like sock hops and
car shows. Popular dishes such as Mrs.
Cleaver’s Pot Roast, the Big Bopper
Burger, Cadillac Meatloaf and 5 &
Diner’s famous malts and shakes keep
customers coming back for more.
To help propel franchise growth, 5
& Diner is launching a new prototype
designed to lower development costs
and introduce a non-freestanding
development option. The authenticity
and unique nature of the business
means that competition in Orlando is
nearly nonexistent, allowing for plenty of room to grow. Typical development costs range from $450,000$750,000 and the average unit sales
volume is more than $1.1 million.
Expansion in Orlando will also benefit
the local economy through job creation – each unit employs between 25
and 30 people.
Founded in Phoenix, Arizona in
1989, 5 & Diner - www.5anddiner.com has become known for its no-holdsbarred ‘50s flashback theme, top-quality food at an affordable price, and
award-winning burgers and shakes.
Currently with 12 locations across five
states, 5 & Diner prides itself on providing the customer with the most
authentic ‘50s diner experience in
America. In 2008, 5 & Diner was purchased by Bob and Laurie Watson of
LPM Holding Company, Inc. with a
vision to spread the company across
the nation and share the joy that it
brings them everyday.
2
MARCH 2012
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TODAY’S RESTAURANT
◆
WWW.TRNUSA.COM
2/13/12 3:32 PM
3
What’s Going On
Important new products, corporate news and industry events.
With plastic bags now banned in some cities at specific retail
locations, smart retailers are looking for environmentally sound
alternatives. For retailers that want to both impress their customers with a good-looking and reusable paper bag, and state
their commitment to sustainable business practices, Excellent
Packaging & Supply now offers TULSACK Versa bags. These paper
bags are 100%-recyclable, FSC-certified, and are available with
custom-printed branding. Strong and durable, these new shopping bags provide an effective billboard for a retailer while broadcasting that it cares about the environment. Visit www.excellentpackaging.com for all details.
in Mount Dora recently, has recruited
its first “green” ally — a Mellow
Mushroom Pizza Restaurant, which
plans to open next door to the
bank on U.S. 441. Kenneth
LaRoe, chairman and chief
executive officer at First
Green Bank, said he and
his brother Michael plan
to start construction of
Lake County’s first Mellow
Mushroom Pizza restaurant
as early as this summer.
LaRoe, a partner in the franchise, said plans call for a new onestory 5,000 square foot building that
will meet the U.S. Green Building
Council’s LEED Silver standards for
energy efficiency and environmental
quality. The restaurant will feature a
1,100 square foot deck in the rear of the
by OR Innovation Corp. out of West
Palm Beach, with sales offices in
Toronto and San Francisco. Jamie
Rawet, President of the company says “At the flick of a
switch the Nomad contains
and clean spills faster and
more efficiently than
ever before in locations
where a typical mop and
bucket can’t go such as
cocktail parties and
restaurants. All while
helping reduce chemical and water
usage.” Email: [email protected].
◆◆◆◆
First Green Bank, which hosted
more than 750 visitors at its official
“Grand Green Opening” of its new
award-winning headquarters facility
Water You
Can Trust!
building. First Green Bank has submitted for a designated a LEED Platinum
facility — only the second privately
constructed building in Florida to
achieve that standard. If all goes
according to plan, First Green Bank’s
new “Green” neighbor could be open
within 12 months.
◆◆◆◆
BEVERAGE-AIR, manufacturer of
a complete line of commercial refrigeration products for over 65 years,
announced that it has been awarded
LEED certification by the U.S. Green
Building Council (USGBC). LEED is
the USGBC’s leading rating system for designing and constructing the world’s greenest, most energy efficient,
and high performing
buildings. BEVERAGEAIR’s LEED certification
demonstrates tremendous green building leadership,” said Rick Fedrizzi,
President, CEO & Founding Chair,
U.S. Green Building Council. “The
urgency of USGBC’s mission has
challenged the industry to move
faster and reach further than ever
before, and BEVERAGE-AIR serves as
See WHAT’S GOING ON page 4
Performance where you need it most.
Introducing
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Industry's
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Treatment
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Dough Divider/Rounder
Dough Sheeter
Drive Unit, Sheeter/Slicer
Equipment Stand, Sheeter/Slicer
Fat Percentage Measuring Kit
Food Cutter, Electric
Food Mixer
The Best Filtration Matters in your Operation
The benefits water treatment delivers to a foodservice operation affect the
success of your business every single day. It keeps your equipment running
smoothly and maximizes its efficiency. Water treatment improves the taste
of the foods and drinks you serve, and delivers consistent results every time.
Water treatment provides operators with the peace of mind that their water
is the best it can be. But when it comes to the important task of maintaining
and servicing filters and their replacement cartridges, operators unfortunately
have little time to think about it.
Food Slicer
Hamburger Patty Press
Hand Mixer
Meat Grinder, Electric
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Pizza Dough Spinner
Spiral Dough Spinner
Univex also produces a full line of Accessories, Attachments Parts and
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Filter Pure
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Empire Equipment Company 4320 Wallace Rd. Lakeland, FL 33812
863-709-8477 1-800-395-7032 Fax: 863-701-0693
◆
FLORIDA
OR Innovations new
product Mopzilla Nomad,
is just not another pretty
face in the cleaning industry. This commercial unit
is designed to dispense
cleaning fluid while at the
same time sucking it off
the floor into a closed
reservoir. This feature prevents odors, spills and the
unpleasant site of filthy water in a
bucket. Many restaurants and retailers
avoid bringing out a bucket during
opening hours for that reason. Packed
with commercial power the Mopzilla
Nomad can be wheeled
around like carry on luggage,
pulled by its hose
or strapped over
your shoulder during use making it
the most portable
commercial mopping system to date. Green was another reason the line of Mopzillas was
developed. Using 80% less water and
chemicals it can be used in areas
where water is in short supply. The
easy operation is another advantage of
the Nomad that cleans better while
reducing cross contamination and slip
and falls. The Nomad is manufactured
MARCH 2012
Green News:
4
Appell Pie
The Three Horsemen
MARCH 2012
Howard Appell
FLORIDA
There is now a trio of TV shows
designed to help struggling restaurant
owners turn their businesses around.
The original, Kitchen Nightmares, the
Fox Network’s restaurant savior show
has been around for several seasons and
has its fans including me. The premise
of the show is that failing restaurant
owners contact Celebrity Chef Gordon
Ramsey and ask him to spend a week in
their restaurant and fix their problems.
There is yelling, cursing, frustration, and
lots more to make the show entertaining. Ramsey revamps the menu, redecorates the dining room and changes the
attitude of the owners and management
all in an hour episode.
Ramsey has garnered a reputation as
a tough guy in the kitchen during the
shows taping but I saw him in action live
a few years ago. An Italian restaurant in
Boca Raton was selected for the
makeover. It was August and a large tent
was erected in front of the restaurant in
the parking lot. The owners were led by
an angry wife, a father in law and the
husband. The purpose of the tent was to
invite leaders in the community to
watch the taping while teams from the
Miami Heat, Florida Panthers and the
Miami Dolphins created pizzas. The
owners were the judges. It was brutally
hot under the tent but the show must go
on. I did see myself in a crowd shot
when it aired. Ramsey was jovial, smiling, friendly and ran a tight ship. Not
quite what you see every week on the
show. At the end of the show he had
given the owners the tools to run a better restaurant and have the co exist.
When a new fad begins, only the
first 20 percent of entries will be successful. Self-Serve Yogurt shops are a
perfect example. Based on the success
of Kitchen Nightmares the Food
Channel came out with their version of
the show called Restaurant Impossible
hosted by Chef Robert Irvine. This
show has the same premise with less
yelling, cursing, and time for Irvine to
work his magic. He has two days to
totally change the menu, the attitude of
the owners and staff and only ten thou-
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sand dollars to spend to redesign the
front of the house and sometimesother items.
Both Ramsey and Irvine begin by
experiencing a service in the dining
room and seeing first hand the problems of the service staff and tasting the
food prepared by the kitchen staff. Of
course the both are repulsed by what
they see and taste. Many times the owners are not aware of what is going on in
their own kitchens. It is very easy to lose
control of your business when things
begin to slide downward. The spiral
down can be very fast. Remember the
old Army saying, “When the going gets
tough, the tough get going.” Stay
involved and in the game.
Both shows feature a Grand ReOpening where guests are invited to
experience the new decor and menu
items. Of course all of the guests love the
new restaurant and vow to return on a
regular basis.
Willie Degel is a well-known restaurant owner from New York. His restaurants are outfitted with cameras that
allow Degel to see all of the staff and
patrons while sitting in his office. His
new show, Restaurant Stakeout on the
Food Channel, sets up cameras in the
chosen failing restaurant to nail staff
members eating food from customers
plates, drinking on the job and managers giving guests free food and drinks
on his floor. This is newest of the trio and
I’m not sure if it is in the top twenty percent of the fad yet. Time will tell.
Regardless of which show you like
best, the basic premise is the same.
Owners and managers must be heavily
involved in their business. If you begin
to lose control of your wait staff, kitchen
personnel, your purchasing and your
restaurant’s physical appearance, take a
minute to splash cold water in your face
to wake yourself up. Shock yourself
back into doing what you know is right
to run your business properly. You knew
it when you opened and you still know
it. Dig down and get it done or the Three
riders of Restaurant Doom could come
a calling.
Index of Advertisers
A-Z Restaurant Supply .....................9
Abacus...................................................5
AMC Wholesale....................................6
American Range...............................24
Apple Restaurant Equipment........6
Bio-Clear, Inc......................................16
Broward Nelson Fountain.....13 & 17
Byoglobe..............................................10
Chernoff................................................4
Citrus America....................................4
Cody’s American...............................12
Culinary Software Services..........19
● Highest hygiene &
safety standards.
● Purchase or lease.
● Showroom & warehouse
in South Florida
● Ideal for restaurants, C-Stores,
supermarkets & more
Design Furnishings............................6
Dish Network.......................................2
ECOFuel ................................................14
Empire Marketing Group.................3
Filter Pure.............................................3
Finkel Business Brokers..... 20, 21, 22
Florida Restaurant Association ..12
Gamenza, Inc. Manufacture..........19
Gelato Fino...........................................11
Global Maintenance.........................19
LED Source .........................................23
Magic Seasonings ............................13
● Federal law — full depreciation
of cost in 2011
Masada Bakery..................................12
Miller & Associates ..........................18
NuBarter..............................................14
Prime Meat Cuts ...............................12
Restaurant Vendors Association...17
S.E.R.V.E. ...............................................17
Stellar Properties ...................21 & 22
Sunshine Cleaning ............................8
Thunderbird........................................15
Trade First...........................................10
Your Restaurant Connection........16
PUBLISHER ............................... Howard Appell
ASSOCIATE EDITOR ........................ Wesley Paul
CONTRIBUTING EDITOR .................. Joe Dunbar
CIRCULATION MANAGER .............. Eric Spencer
P.O. Box 273264, Boca Raton, FL 33427-3264
(561) 620-8888 ◆ Fax (561) 620-8821
[email protected] ◆ www.trnusa.com
561 981-6266
Today’s Restaurant is published monthly by Today’s Restaurant News.
This issue’s contents, in full or part may not be reproduced without
permission. Not responsible for advertisers claims or statements.
www.citrusamerica.com
[email protected]
ADVERTISING MANAGER ...... Howard McKinney
ART DIRECTOR ................................Jim Pollard
SALES MANAGERS .................... Terri McKinney
........................................... William Lagusker
GET INVOLVED! Today’s Restaurant accepts contributions for our monthly articles and features including Calendar Events, New Openings,
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Under the Toque and What‘s Going On? Call or email for more info on how you can get your business or product featured in Today’s Restaurant!
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5
Understanding and safe use of
green fuels for foodservice
Dennis Paul
◆
Today’s Restaurant Contributor
◆
ECOFuel strongly believed that technology must also advance and recently
demonstrated their commitment with
the introduction of ORGANICA. A 100%
biobased, non-alcohol, non-petroleum
See UNDERSTANDING page XXXX
FLORIDA
WWW.TRNUSA.COM
◆
Today, no one is
laughing. The
regulatory agencies
are serious with
increasing
enforcements and
regulations.
based product whose primary component is used in food additives and pharmaceuticals. ORGANICA’s flash point of
265 degrees F and even lower emissions below 45 ppm makes it the safest
fuel of any type. Certified by the USDA
and mandated under the 2009 US
Mandate for BioPreferred products,
Organica is the only canned fuel also
certified Kosher by the Orthodox
Union. To further reduce the carbon
footprint, ECOFuel introduced the
ORGANICA No Can Waste system. This
refillable, re-lightable, reusable, 100%
biobased system eliminates all the
waste of fuel and cans!
Prolific ‘Green Certifications’ are a
result of the lack of technical under-
MARCH 2012
The canned fuel industry was domiies are determined that over 40% of the
nated for the last 60+ years by gelled
alcohol and wick products were wasted
alcohols. Several decades later petroleas they are designed for one time use.
um wicks were offered as a less hazSo the questions that were held back
ardous alternative but the poorer heat
for decades have now come to the fore
performance minimized their acceptfront. Do you serve poison? What does it
ance. Today’s restriction of flammables
cost when you loose your health or even
is quite evident with last falls National
your life? How many of your family,
Recall by the Consumer Products Safety
friends or co-workers have some type of
Commission of alcohol fuels. Multiple
immunological health issue? How many
deaths and burns were the determining
fires or burns are your familiar with?
factor. While the recall focused on the
What fire marshall does not have issue
consumer segment the recent ANPR
with open flame?
(Advanced Notice of Public Regulation)
For these reasons, ECOFuel stated
is seriously considering other markets
their mission back in 1996; Fire, Food
including food service.
and Environmental Safety. Today, no
!This problem is not a new one for the!BACUSADTRNIQOUTLINESPDF
one is laughing. The regulatory
agenfoodservice industry as thousands of
cies are serious with increasing
professionals in our industry have
enforcements
and
regulations.
shared their horror stories resulting in
incidents far overshadowing the consumer market. The debate is now drawing to a close with the strong consideration of banning all alcohol fuels as indicated by December, 2011 ANPR. The
practical question is, “Why has it taken
so long?”
The promotion of plant based
ethanol alcohols has done nothing to
create a safer, less hazardous solution.
While European countries have banned
these products, they are readily accepted without question in the US market. A
widely published fact is that 2 gallons of
petroleum are required to produce 1
gallon of ethanol that has a carbon life
cycle of 80 years! If the fuel is not ‘green’,
what is left? Biodegradable, sustainable
packaging? At the time of this writing,
the heavy subsidies continue to inflate
the cost of food stocks using corn. Have
you seen the price of cereal lately?
The petroleum based glycol wicks
may offer less of a fire hazards if they
don’t leak. An extensive study by the
leading environmental chemist, Dr.
Charles Simon determined their emissions at 245ppm in a single chafing dish
(alcohol being 235ppm) still greatly
exceed the human threshold, body bag
time, of 200ppm. From these emissions
you breath the CO, arsenic, benzene,
formaldehyde and other unburned carcinogens. The emissions are also
absorbed in the steam from the water
pan rising to coat the food intended to
be kept safe. Have you ever wondered
why your food flavors change in the buffet? The FDA has yet to confront the
issue of Chemical Food Contamination
in Chapter 7.1 with their own regulations. In the mean time, we breathe and
eat those environmental contaminants
that affect our health.
Further testing by health agencies;
Clark County, Las Vegas and Atlantic
City conducted their own independent
test performances under HAACP guidelines. The wicks were immediately discarded for insufficient heat especially
under air conditioning or with slight
breezes. The 2 hour alcohols were discarded after 55 minutes as the heat concentration moved away from the water
pans down into the can and food temperatures quickly dropped and bacterial
levels increased. The hybrid, ECOFuel
was shut off at 4 hours as that was the
time limit for buffet operation. The stud-
6
What’sGoing On
a prime example with just how much
we can accomplish.”
◆◆◆◆
FLORIDA
MARCH 2012
Consumer demand for environmentally-friendly menu items continues to grow, according to the National
Restaurant Association. The data, part
of the association's annual Restaurant
Trends Survey, found the trend for sustainable foods increased among consumers in all
segments, and
most particularly at higher end
establishments.
In fact, 55 percent of adults
said they were more likely to visit a
restaurant that offered food grown or
raised locally, organically or in environmentally friendly ways. "The fact is diners of all ages are much more sophisticated and knowledgeable about food,
nutrition and sustainable practices,"
said Hudson Riehle, senior vice president of the NRA's Research &
Knowledge Group. "Not only do they
want to be able
to make more
informed dining choices,
they also want
to help protect
the environment when and where they
can." For more information on or to
order the complete 2012 Restaurant
Industry Forecast, go directly to their
web page: www.restaurant.org/forcast.
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◆◆◆◆
Perlick, a leading manufacturer of
commercial total refrigeration, bar
equipment, and beverage dispensing
systems, announced that, with the addition of a new outdoor bar area, the
famed Iron Horse Hotel in Milwaukee,
WI is the first hotel in the world to use
Perlick products exclusively for its bar,
restaurant and in-room needs. “Perlick’s
business began in Milwaukee a century
ago. It’s astonishing that 100 years later
Perlick’s hand-crafted products are
being used in a century old building,
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from page 3
that, like Perlick, is the result of
Milwaukee’s Industrial Era,” states Vice
President of Sales and Marketing for
Perlick’s Residential and Hospitality
Products, Jeff Wimberly. “Perlick is honored to be an integral part of a hotel that
is quickly becoming a cultural icon.”
Created from a 100-year-old warehouse, the Iron Horse Hotel was
designed to embody the
Milwaukee experience, while being
environmentally
conscience.Using green
practices, the owner
and developer of the
property, Tim Dixon,
preserved the distinct architecture and heavy timber
construction of the original building,
while reclaiming and reusing materials;
thus, creating the perfect fusion of
Industrial Era form and modern day
function. Dixon’s attention to being
environmentally friendly, appreciation
for quality, and dedication to effectively
communicating the story of a city with
a history steeped in manufacturing led
him to the exclusive use of Perlick
products for all of
the award winning hotel’s needs.
“We chose to use
Perlick because, like its history, the
quality of Perlick’s undercounter refrigeration and bar equipment is simply
unmatched,” states Dixon.
◆◆◆◆
Inventure Foods Inc. is now offering
their Boulder Canyon All Natural
Snacks in fully compostable packaging. The all-natural line of snacks is now
available in fully compostable packaging produced from wood pulp that is
sourced from managed plantations. The
packaging is 100 percent compostable
in all key biodegradation situations, and
is certified to meet compostable packaging standards (ASTM 6400).
◆◆◆◆
AMC WHOLESALE, INC.
YOUR LOCAL DISTRIBUTOR FOR THESE QUALITY LINES:
More
Product Lines
Available —
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in Miami
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Today!
Call AMC Wholesale, Inc. for the dealer nearest you!
Toll Free 877.406.9470
email [email protected]
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WWW.TRNUSA.COM
7
New Openings
Subscribe to the New Openings email list at www.trnusa.com!
• LEGACY CAFE, 403 S. Kirkman Rd Ste D, Orlando, 32811
• BOB'S POTATOES LLC, 5615 International Dr, Orlando, 32819
• UMI SUSHI & SAKE BAR, 1685 Collins Ave, Miami Beach, 33139
• FDR LOUNGE, 1685 Collins Ave, Miami Beach, 33139
• BAHAMA BREEZE, 1200 N. Alafaya Trail, Orlando, 32828
• BAR-B-QUE SHACK
7440 N Us Highway 19, Fanning Springs, 32693
• BLU' ISLAND BISTRO, 625 S. Tamiami Trail, Venice, 34285
• CHINA TASTE, 329 Jacaranda Blvd, Venice, 34292-2450
• GRAND CENTRAL COFFEE SHOP
1 Scenic Central Ste 101, Lake Wales, 33853
• GRUMPY GATORS BAR & GRILL
828 S. Suncoast Blvd, Homosassa, 34446
• THE YOGURT SPOT, 2572 E Fowler, Tampa, 33612
• FIRST WATCH - The Daytime Cafe, 3706 Cattlemen Road,
Sarasota, 34233
• BJ'S RESTAURANT & BREWHOUSE
27001 US Highway 19 N Ste 1160 Level 1, Clearwater, 33761
• PATTY'S ON MAIN, 1400 Main Street, Sarasota, 34236
• OSETRA CHAMPAGNE & CAVIAR BAR
469 Fifth Avenue South, Naples, 34112
• SKEWERZ, PO Box 161500 - Bldg 50, Orlando, 32816-1500
• THE ARTISAN REST @ The Artisan Inn, 215 S. Woodland Blvd,
Deland, 32720
• STORK'S AND ESMERALDA TRATTORIA
3325 South University Drive, Davie, 33328
• SKEWERS BY TENTO
880 A1A North, Ponte Verdra Beach, 32082
• BLUE WATER ISLAND GRILL
205 1st St N, Jacksonville Beach, 32250
• WORLD OF BEER ( opens this week ), 9010 SW 72nd Place Ste F
101, Miami, 33156
Under Construction
• TU CANDELA BAR
1200 Brickell Bay Dr Ste 104, Miami, 33131, March - April 2012
• TANZY RESTAURANT (IPIC)
301 Plaza Real, Boca Raton, 33432, April - May 2012
• THE CRAB TRAP
455 W Main Street, Pensacola, 32502, March - April 2012
• INDIGO'S - bowling alley & bars and dining indoors and out,
1107 3rd St SW Ste 21, Winter Haven, 33880, March 18 2012
• THE NO NAME SALOON ( re opening ), 2001 S. Ridgewood Ave,
Edgewater, 32141, March - April 2012
• URBAN CANTINA
223 S Howard Ave, Tampa, 33606, April - May 2012
• I-ZONE PANINI IN LEGOLAND
One LegoLand Way, Winter Haven, 33884, April - May 2012
• BARNIE'S COFFEE KITCHEN
29 South Orange Avenue, Orlando, 32801, March - April 2012
• MARCO'S PIZZA
931 N SR-434, Altamonte Springs, 32714, March - April 2012
• SMOKEHOUSE GOURMET BARBECUE
104 S Main St, Gainesville, 32601, March - April 2012
• JERSEY MIKE’S SUBS
4261 Roosevelt Blvd, Jacksonville, 32210, March - April 2012
• THE SOUTHERN BUFFET
301 Brent Lane, Pensacola, 32503, March - April 2012
• CORNER BAKERY AT THE FALLS
8888 SW 136 St, Miami, 33176, March - 2012
• SHORTY'S BBQ
9858 Clint Moore Rd, Boca Raton, 33496, March - 2012
• THE FOXY BROWN
723 E Broward Blvd, Ft. Lauderdale, 33301, March - 2012
• SLYDERS, 1895 N Pine Island, Plantation, 33024, March - 2012
• DUNKIN DONUTS
7301 Overseas Hwy, Marathon, 33050, March - April 2012
• TACO DEL MAR - fast-casual Mexican Rest, 7169 Philips Hwy,
Jacksonville, 32256, March - April 2012
• HABIBI
6651 S Semoron Blvd Ste 108, Orlando, 32822, March - 2012
• CG BURGERS AND COAL FIRED PIZZA
320 San Lorenzo Ste 1315, Coral Gables, 33146, Mar - Apr. ’12
• EDGE STEAK & BAR
1435 Brickell Avenue, Miami, 33131, March - April 2012
See NEW OPENINGS page 8
Why wait for your customers to call?
BLAST!
BLAST THEM INTO ACTION!
Introducing TWO GREAT NEW WAYS to reach buyers with your company’s
advertising. We’re offering EMAIL BLASTS to our expanded list of industry
contacts in Florida, Georgia and Texas! Your ad can be sent TWO WAYS…
INDIVIDUAL EMAIL BLAST: Your ad will be sent as a stand alone ad
guaranteeing exclusive exposure!
THE ONLINE BUYERS GUIDE: An economical solution that groups your
ad with other advertisers!
Your Customers
into Action!
WWW.TRNUSA.COM
• LATIN HOUSE BURGER & TACO BAR
9565 SW 72nd St, Miami, 33173, March - April 2012
• NEWSSTAND BY BOOKS & BOOKS
200 S Biscayne Blvd, Miami, 33131, March - April 2012
• ESCAPE ZONE SKATE AND FUN CENTER + KITCHEN
7900 NW 27th Ave, Miami, 33147, March - April 2012
• RESTAURANT/BAR, 1313 W Boynton Beach Blvd Ste 8, Boynton
Beach, 33426, March - April 2012
• ITALIAN CAFE - new concept, 2635 Old Okeechobee Rd, West
Palm Beach, 33409, March - April 2012
• ZO LOUNGE
25032 US 19 N., Clearwater, 33763, March - April 2012
• SHULA'S BAR AND GRILL, 4100 George J. Bean Parkway,
Tampa, 33607, March - April 2012
• GREEN IGUANA
4100 George J. Bean Parkway, Tampa, 33607, March - April 2012
• COLUMBIA RESTAURANT
4100 George J. Bean Parkway, Tampa, 33607, March - April 2012
• TWOCANS UPSCALE SPORTS BAR
431 Manadalay Ave, Clearwater Bch, 33767, March - April 2012
• YOBE FROZEN YOGURT
1448 Sadler Road, Fernandina Beach, 32034, March - April 2012
• FRESH CATCH BISTRO
3040 Estero, Ft Myers Beach, 33931, March - April 2012
• HICKORY STICKS BBQ
899 E Cypress Creek Rd, Ft. Lauderdale, 33334, Mar - April 2012
• DAVIE DINER
2500 Davie Rd, Plantation, 33317-7425, March - April 2012
• WORLD OF BEER, 8522 Mills Dr, Kendall, 33183, May - June 2012
• MACCHIALINA TAVERNA RUSTICA
820 Alton Road, Miami, 33139, March - April 2012
• PALM SUGAR
Clematis St, West Palm Beach, 34401, March - 2012
• FUKU RESTAURANT
Clematis St, West Palm Beach, 34401, April - May 2012
• CITY AND CAFÈ SWEETS, 500 block of Clematis St, West Palm
Beach, 34401, April - May 2012
• CHALONS SOUL FOOD KITCHEN
218 S. Parramore Ave, Orlando, 32805, March - April 2012
• JET'S PIZZA, 80 Hancock Bridge Pkwy West Ste G 24, Cape
Coral, 33990, March - April 2012
• JET'S PIZZA
4418 Commons Dr Ste B 2, Destin, 32541, March - April 2012
• JET'S PIZZA
9853 N. Tamiami Trail Ste 104, Naples, 34108, March - April 2012
• LOCALS RESTAURANT & BAR
4304 NE Ocean Blvd, Jensen Beach, 34957, March - April 2012
• LEE ROY SELMON REST
11310 Causeway Blvd, Brandon, 33511, Sept - Oct 2012
• BRITTS ISLAND GRILL - Nightlcub & Bar, 315 S. Gulfview Blvd,
Clearwater Beach, 33767, March - April 2012
• FAST N FRESH-LAKEWOOD RANCH, 8138 Lakewood Main St,
Lakewood Ranch, 34202, March - April 2012
• CONE HEADS ICE CREAM, 570 A1A Beach Blvd, St. Augustine
Beach, 32080, March - April 2012
• BONKERS
3444 Marinatown Ln, North Ft. Myers, 33903, Mar - Apr 2012
• MADRID TAPAS
109 Evergreen Ave/US1, Edgewater, 32132, March - April 2012
• IPIC THEATER - an upscale Theater Rest & Lounge, 901 S.
Federal Highway, Hallandale, 33009, March - April 2012
• IPIC THEATER - an upscale Theater Rest & Lounge, 301 Plaza
Real, Boca Raton, 33432, March - April 2012
• BUCA DI BEPPO RESTAURANT, 1500 Apalachee Parkway,
Tallahassee, 32301-3006, Aug - Sept 2012
• MELLOW MUSHROOM PIZZA RESTAURANT, 18251 US Highway
441, Mount Dora, 32757, Nov - Dec 2012
• CASK & LARDER - a Southern -inspired public house, 565 W.
Fairbanks Ave, Winter Park, 32789, June - July 2012
• ROYAL PIG PUB - a high end Irish Pub, 350 E Las Olas
Boulevard, Ft. Lauderdale, 33301, May - June 2012
• RED THE STEAKHOUSE
1901 N. Military Trail, Boca Raton, 33431, March - April 2012
• BEEF O' BRADY'S
9235 56th St, Temple Terrace, 33617, March - April 2012
• ICE CREAM SMOOTHIE & COFFEE PLACE
570 A1A Beach Blvd, St. Augustine, 32080, March - April 2012
THERE’S ONLY ONE EMAIL BLAST FROM EACH CATEGORY PER WEEK — DON’T MISS OUT!
Call now for more information: 561.620.8888
◆
◆ www.trnusa.com
FLORIDA
• GRAFFITO SOUTH : SCRATCH ITALIAN COOKING
3401 Equestrian Road, Wellington, 33414-6823
• THE PUB - a British Concept, 9101 Int’l Drive, Orlando, 32819
• MIKE'S AT VENETIA, 555 NE 15th St, Miami, 33132
• 100 MONTADITOS- tapas-size sandwiches
5829 SW 73rd St, Miami, 33143
• HOOPS SPORTS BAR, 900 Biscayne Blvd, Miami, 33132
• BATY'S MILKSHAKES, 1455 International Mall, Miami, 33172
• FRULATTI CAFE, 1675 W 49th St Ste 1238, Hialeah, 33012
• KABUKI, 308 Clematis St, West Palm Beach, 33401
• DADDY'S ITALIAN CAFE
1319 E Commercial, Oakland Park, 33334
• JEAN PAUL’S HOUSE - Rest & Market
2426 NE 2nd Ave, Miami, 33137
• RODIZIO GRILL, 605 East Gregory Street, Pensacola, 32502
• PM BUENOS AIRES - Fish & Steak House, 1453 S Miami Ave,
Miami, 33130
• SACHA'S CAFE & PM FISH & STEAKHOUSE
1450 Brickell Ave, Miami, 33131
• ASSAGGIO DEL FORNO
3011 Yamato Ste A 19, Boca Raton, 33432
• CAVA-FLAMENCO LOUNGE RESTAURANT
3850 SW 8th St, Coral Gables, 33134
• KRYSTAL BURGERS ( 2nd location in St. Augustine ), 2370
State Road 16, St. Augustine, 32084
• THE NEW ORIGINAL HOOTERS
2800 Gulf to Bay Blvd, Clearwater, 33759
• FORD’S GARAGE RESTAURANT, 2207 First St, Ft. Myers, 33901
• FISHALE TAPHOUSE AND GRILL
7715 Front Beach Rd, Panama City Beach, 32407
• JORDAN VALLEY GREEK REST & HOOKAH BAR
201 South New Warrington Road, Pensacola, 32507
• THE TIN COW - a build your own burger bar, 102 S Palafax St,
Pensacola, 32502
• AURA BAR & RESTAURANT
101 South Eola Drive Ste C, Orlando, 32801
• THE WINE VAULT, 3201 N Miami Ave Ste 102, Miami, 33127
• THE GOOSE - a specialty beer & wine lounge
3008 Grand Ave, Coconut Grove, 33133
• THE ARTISAN LOUNGE, 500 NE 1st Ave, Miami, 33132
• EATING HOUSE, 804 Ponce de Leon Blvd., Coral Gables, 33134
• WOOD FIRED PIZZA WINE BAR
344 1st Ave S, St. Petersburg, 33713
• ROLLBOTTO SUSHI, 221 1st St NE, St. Petersburg, 33701
• TCBY FROZEN YOGURT, 1649 WP Ball Boulevard, Sanford, 32771
• TCBY FROZEN YOGURT
410 Blanding Blvd Ste 7, Orange Park, 32073
• PRANA RESTAURANT AND LOUNGE
1118 N Washington Blvd, Sarasota, 34236
• FRESH DASH - Custom Frozen Yogurt & Cupcakes & More, 5845
Sunset Dr, Miami, 33143
• METRO DINER, 1534 3rd St N, Jacksonville, 32250
• RIVERSIDE GRILLE HOUSE VERANDA
10 West Dodecanese Boulevard, Tarpon Springs, 34669
• SENSES BRASSERIE, 605 Brickell Key Dr, Miami, 33131
• ADIAS EXPRESS RESTAURANT
202 S. Orange Blossom Trail Ste C, Orlando, 32805
• LINKSTERS TAP ROOM, 4371 Aiden Lane, North Port, 34278
• BOTTOM FEEDERS REST (opens March 10 ), 203 Brooks St SE,
Ft. Walton Beach, 32548-5842
• JET'S PIZZA, 13475 Atlantic Blvd Ste 12, Jacksonville, 32225
• JUVIA 10,000 sq. ft. roof top rest concept, 1111 Lincoln Rd Ste
300, Miami Beach, 33139
• KIN NOODLE BAR, 200 S Federal Hwy, Boca Raton, 33432-4922
• CARIDAD SEAFOOD BAR & GRILL
925 N. Semoran Blvd, Orlando, 32807
• BISTRO EUROPA EXPRESS
13588 Village Park Dr Ste 310, Orlando, 32837
• JUICEBLENDZ HUNTERS CREEK
5806 Oxford Moor Blvd, Windermere, 34786
• HALAL CHINA 3
11981 S. Apopka Vineland Road, Orlando, 32836
• EL NUEVO CIBUCO RESTAURANT
2229 Boggy Creek Rd, Kissimmee, 34743
• POLLOS & JARRAS, 115 NE 3rd Ave, Miami, 33132
• PRONTO PIZZA & BURGER
2215 W. Oak Ridge Road, Orlando, 32809
• HOBBS HIDEWAY SPORTS BAR
9833 State Rd 52, Hudson, 34669
• THE DINER OF PALM BEACH
12041 Southern Blvd, Royal Palm Beach, 33470
• WOOD FIRED PIZZA & NIGHTLIFE (2nd location 1st in Tampa),
344 1st Ave S, St. Petersburg, 33701
• AUGUSTINA'S BISTRO - A Taste of Chicago, 1195 Airport Pulling
Road S, Ft. Myers, 34104
• BARBATELLA SPIRITED ITALIAN TRATTORIA
1290 Third St S, Naples, 34102
• BOCA KITCHEN BAR AND MARKET - farm to table fresh, 901 W
Platt Street, Tampa, 33606
• K CAFE, 9940 Pines Blvd, Pembroke Pines, 33024
• LA PROVENCE FRENCH BAKERY, 247 E Flagler, Miami, 33142
• FROOTS, 9301 NW 33rd St, Doral, 33172
• THE GRILL AT O'BRICKS, 427 12th St West, Bradenton, 34205
• CASA FRIDA, 5441 N Federal Hwy, Ft. Lauderdale, 33308
• PICCOBELLO'S, 13510 Tamiami Tr. North Ste 1, Naples, 34110
• HUNGRY HOWIES PIZZA AND SUBS
2150 58th Ave, Vero Beach, 32966
• ANOTHER BROKEN EGG CAFE
721 E. Gregory St, Pensacola, 32502
• MAXIMILIAN COFFEE, 3419 N. 12th Ave, Pensacola, 32503
• TRAMONTANA'S ITALIAN GRILLE
11851 Palm Beach Blvd, Ft. Myers, 33900
• HELEN BACK, 8651 Navarre Parkway, Navarre, 32566
• B & G OYSTER BAR, 429 Seabreeze Blvd, Ft. Lauderdale, 33316
• YAKITURI SAKE HOUSE
271 SE Mizner Blvd Ste 41, Boca Raton, 33432
• SARDELLI'S ITALIAN STEAKHOUSE
331 Van Buren St, Hollywood, 33019
• WING ZONE, 1414 W Tennessee, Tallahassee, 32304
• BRAIN FREEZE FROZEN YOGURT & COFFEE SHOP
2217 Seventh Ave, Vero Beach, 32960
• BARLEY MOW BREWING COMPANY
518 West Bay Drive, Largo, 33770
• VILLA FRESH ITALIAN KITCHEN RESTAURANT
2612 Sawgrass Mills Circle, Sunrise, 33323
• FRESCO TRATTORIA, 1410 Ocean Dr, Miami Beach, 33139
• RESTAURANT FIRE
7 Town Center Loop, Santa Rosa Beach, 32459
• RICKY P'S ORLEANS BISTRO
1113 Central Ave, St. Petersburg, 33705
• CUBAN GUYS SANDWICHES & MORE ( 1st location ), 3174 W 76
St, Hialeah, 33018
• 723 WHISKEY BRAVO
3031 Scenic Highway 30A, Seagrove, 32459
• IMOTO ASIAN, 350 S. County Road Ste 102, Palm Beach, 33480
• GYRENE HAMBURGER, 9331 Tamiami Trail Ste 2, Naples, 34108
• CONNORS STEAK & SEAFOOD
9903 Gulf Coast Main Street, Ft. Myers, 33913
• ELEVATION BURGER
9902 Gulf Coast Main Street Ste D-150, Ft. Myers, 33913
• KEYS BAR AND GRILLE
9905 Gulf Coast Main Street, Ft. Myers, 33913
• TIJUANA FLATS BURRITO CO
3414 S.W. Archer Rd., Gainesville, 32608
• RED MANGO FROZEN YOGURT AND SMOOTHIES
3131 Daniels Road Ste 104, Winter Garden, 34787
• 3800 OCEAN, 3800 North Ocean Drive, Riviera Beach, 33404
• AEGEAN GRILL & CAFE, 10457 South US 1, Port St. Lucie, 34952
• MIAMI CULINARY INSTITUTE, 300 NE 2nd Avenue, Miami, 33132
• SINGH'S ROTI SHOP - Caribbean Rest, 5244 Old Winter Garden
Rd, Orlando, 32811
• RIO BRAVO MEXICAN FOOD
151 NW 36th St, Okeechobee, 34972
• ESTIA GREEK TAVERNA & BAR
507 SE Mizner Place, Boca Raton, 33432
• DOME REST BAR & LOUNGE
271 Miracle Mile, Coral Gables, 33134
• HITCHING POST BBQ, 445 E Okeechobee Rd, Hialeah, 33010
• MANHATTAN GRILL, 6941 Sunset Strip, Sunrise, 33313
• JERONIMO'S BAR, 75 SE 6th St Ste 103, Miami, 33131
MARCH 2012
Now Open
8
New Openings
FLORIDA
MARCH 2012
New business opportunities in Florida’s foodservice industry.
NEW OPENINGS from page 7
• FIESTA MEXICAN RESTAURANT
4513 Hwy 90, Pace, 32571, March - April 2012
• SHAGGY'S HARBOR BAR & GRILL ( 1st Fl location ) From MS, to
come when available, Pensacola Beach, April - May 2012
• L'ORIENT - fine dining French inspired Asian cuisine, 1500
Fifth Avenue South, Naples, 34102, March - April 2012
• CALYPSO DELI CAFE, 2082 Red Gate Rd (home address now ),
Orlando, 32818, March - April 2012
• JAMROC CAFE, 3730 W Oakland Park Blvd, Lauderdale Lakes,
33311, March - April 2012
• DUE SOUTH BREWING CO
2900 High Ridge Rd, Boynton Beach, 33426, Sept - Oct 2012
• BEST BURGER, 16 W Flagler, Miami, 33130, March - April 2012
• TAPAS DEL MUNDO
1530 Collins Ave, Miami Beach, 33139, March - April 2012
• ROTOLO'S PIZZERIA OF DESTIN
985 Hwy. 98 East Ste F, Destin, 32541, March - 2012
• ITALIAN RESTAURANT
151 W Highway 50, Clermont, 34711, March - April 2012
• LA FINCA MEXICAN GRILL
8200 World Center Dr, Orlando, 32821, May - June 2012
• TEXAS ROADHOUSE, 7973 Irlo Bronson Memorial Highway,
Kissimmee, 34747, April - May 2012
• TEXAS ROADHOUSE
3621 South Florida Ave., Lakeland, 33803, March - April 2012
• 75 MAIN
270 E Atlantic Ave, Delray Beach, 33444, March - April 2012
• UNCLE LOUIE G'S SHAKES & SMOOTHIES
3924 N Ocean Blvd, Ft. Lauderdale, 33308, March - April 2012
• CHEDDAR'S CASUAL CAFE
925 State Road 7, Wellington, 33411, June - July 2012
• SALT LIFE SEAFOOD SHACK
2660 N University, Coral Springs, 33065, March - 2012
• SHEPPARD'S PIE CAFE AND DESSERTS
P.O. Box 450985, Kissimmee, 34745, March - April 2012
• MIMI'S FROZEN DESSERTS
1864 Barker Drive, Winter Park, 32789, March - April 2012
• LONGHORN STEAKHOUSE
1350 W 49th St, Hialeah, 33012, March - April 2012
• JIMMY JOHN'S GOURMET SANDWICHES
6434 Naples Blvd., Naples, 34104, April - May 2012
• PEPPERS MEXICAN GRILLE & CANTINA
7750 Newberry Road, Gainesville, 32606, June - July 2012
• RELISH BIG TASTY BURGERS
201 SE First St, Gainesville, 32601, March - April 2012
• GLAZED DONUTS
to come when available, Key West, 33040, March - April 2012
• FISH TALES RAW BAR
14195 W Colonial Dr, Winter Garden, 34787, March - April 2012
• RICE & DOUGH RESTAURANT
501 SE 2nd St, Ft. Lauderdale, 33301, March - April 2012
• MCSORLEY'S
3419 N Andrews Ave, Oakland Park, 33309-6059, Mar - Apr ’12
• VILLA AZUR, 323 23rd St, Miami Beach, 33139, March - 2012
• LIGHTHOUSE LANDING - a Quality Steak and Seafood Rest, 131
Crystal Cove Rd, Palatka, 32177, March - April 2012
• OLD FASHIONED SODA FOUNTAIN / ICE CREAM PARLOR, 515
9th Street E Ste 100, Bradenton, 34208, March - April 2012
• YABO, Summerlin Rd, Ft. Myers, 33908, March - April 2012
• DAN GOOD PIZZA ( 1st Fl location ), 6111 Lyons road, Coconut
Creek, 33073, March - April 2012
• TEAK - an upscale dining establishment, 1010 Main St, Daytona
Beach, 32118-4228, March - April 2012
• POLLO TROPICAL, 730 Skymarks Dr, Jacksonville, 32218, Apr ’12
• SHORTY'S BBQ, 441 & Clint Moore, Boca Raton, 33496, Apr ’12
• GLOUTONNERIE VINTAGE KITCHEN (1st location in US from
Mexico ), 81 Washington Ave, Miami Bch, 33139, Mar-Apr ’ 2012
• MIAMI BEACH CAFFE, 1412 Ocean Dr, Miami Bch, 33139, Apr ’12
• YOGURBELLA, 777 Brickell Ave, Miami, 33131, March - April 2012
• GEORGE'S, 3404 N Miami Ave, Miami, 33127, June - July 2012
• SWEET CAKES, 3301 NE 1st Ave Ste 103-1, Miami, 33137, Apr ’12
• FROOTS, 22 West Flagler St Ste 4, Miami, 33130, April 2012
• CATCH, 1545 Collins Ave, Miami, 33139, Oct - Nov 2012
• R & B DOMINICAN CAKE & BAKERY
1702 Madison Ivy Circle, Apopka, 32712, March - April 2012
• SAMBA ROOM, 1502 S Howard Ave, Tampa, 33606, Mar-Apr ’12
• YOGURTINI® SELF-SERVE ( 3rd FL store )
14655 SW 104th St, Miami, 33186, March - April 2012
• COOLINARY CAFE
4650 Donald Ross Rd, North Palm Beach, 33418, Mar- Apr ’12
• TABLE 26, 1700 Dixie Hwy, W. Palm Bch, 33407, Mar - Apr ’12
• CARNEVOR STEAKHOUSE MODERNE
13421 S Shore, Wellington, 33414, March - April 2012
• DORAKU SUSHI
900 S Miami Ave Ste 133, Miami, 33130, March - April 2012
• SALADWORKS ( 1st of 3 in the Tampa area ), 2020 W. Brandon
Blvd, Brandon, 33511, May - June 2012
• CONNORS STEAK & SEAFOOD (1st FL location ), 10076 Gulf
Center Dr Ste 120, Ft. Myers, 33913, March - April 2012
• PEI WEI
4849 Town Center Parkway, Jacksonville, 32216, Mar - Apr ’12
• MY CEVICHE
235 Washington Ave, Miami Beach, 33139, March - April 2012
• THE REBEL HOUSE A RENEGADE RESTAURANT
299 E Palmetto Park Rd, Boca Raton, 33432, March - April 2012
• LITTLE GIANT BREWERY
800 17th Ave. W, Sarasota, 34205, March - April 2012
• PANERA BREAD
1440 Hendricks Ave, San Marco, 32207, June - July 2012
• BRICKYARD PIZZERIA PIZZA & PASTA
1216 N Monroe St Ste 2, Tallahassee, 32303, March - April 2012
• NEWK'S EXPRESS CAFE
9047-1 Southside Blvd, Jacksonville, 32256, March - April 2012
• FIVE GUYS BURGERS & FRIES
330 Clematis St, West Palm Beach, 33401, March - April 2012
• SEAFOOD RESTAURANT
65 Dunlawton Ave, Port Orange, 32127, March - April 2012
• DRAGON LOUNGE
1701 Collins Ave, Miami Beach, 33139, April - May 2012
• SAAM, 1701 Collins Ave, Miami Beach, 33139, April - May 2012
• BAR CENTRO
• KATSUYA BY STARCK
• JOSÈ ANDRÈS’ WEST TERRACE BISTRO
• THE CLEVEANDER, 501 Marlins Way, Miami, 33125, Mar-Apr ’12
• LATIN AMERICAN GRILL
501 Marlins Way, Miami, 33125, March - April 2012
• PAPO'S LLEGA Y PON
501 Marlins Way, Miami, 33125, March - April 2012
• GRILLE ONE SIXTEEN ( #2 )
612 N Dale Mabry Hwy, Tampa, 33609, March - April 2012
• BASIL THAI & SUSHI
13475 Atlantic Blvd, Jacksonville, 32225, March - April 2012
• AL'S PIZZA
1 St. George St, St. Augustine, 32084, March - April 2012
• MAX'S GRILLE ( in the upcoming Delray Marketplace ), 9025 W.
Atlantic Ave, Delray Beach, 33446, Oct - Nov 2012
• BHA! BHA! BISTRO
847 Vanderbilt Beach Rd, Naples, 34108, March - April 2012
• ROCCOS TACOS & TEQUILA BAR
7468 W Sand Lake Rd, Orlando, 32819-5108, March - April 2012
• U-SWIRL FROZEN YOGURT ( 2nd in FL ), 434 And Gateway,
Altamonte Springs, 32714, March - April 2012
• THE CLEVELANDAR - a poolside bar & grill, 501 Marlins Way,
Miami, 33125, March - April 2012
• 100 MONTADITOS - tapas-size sandwiches, 230 Miracle Mile,
Coral Gables, 33134, March - April 2012
• 100 MONTADITOS - tapas-size sandwiches, 11007 Pines Blvd,
Pembroke Pines, 33026, March - April 2012
• 100 MONTADITOS - tapas-size sandwiches, 801 S. University
Dr, Plantation, 33324, March - April 2012
• TAVERNA OPA GREEK REST
900 South Miami Ave, Miami, 33130, March - April 2012
• SQUARE 1 BURGERS & BAR
4977 S. Cleveland Ave., Ft. Myers, 33907, March - April 2012
• JOE'S CRAB SHACK
Daytona Beach Pier, Daytona Beach, 32114, May - June 2012
• LUCHIS FROZEN YOGURT AND MORE ( 2nd location ), 11301 S
Orange Blossom Trail Ste A 208, Orlando, 32837, Mar-Apr 2012
• PHILIPPE CHOW
450 E Las Olas, Ft. Lauderdale, 33301, June - July 2012
• FAT MAGGIE'S
1037 Dixieland Mall, Lakeland, 33803, March - April 2012
• POLL'S CRISPY
14707 SW 42nd St, Miami, 33185, March - April 2012
• HANDEL’S HOMEMADE ICE CREAM AND YOGURT (1st FL locale
from Ohio), 3440 Renaissance Blvd, Bonita Springs, 34134,
March - April 2012
• CASE DE CAVA - private party & banquet place, 2502 W Azeele
St, Tampa, 33609, March - April 2012
• FROYOLICIOUS FROZEN YOGURT, 10300 Southside Boulevard,
• TIJUANA FLATS BURRITO CO, 2025 Riverside Ave. Ste 205,
• TIJUANA FLATS BURRITO CO
13130 Biscayne Blvd, Miami, 33101, March - April 2012
• EVANS PRAIRIE COUNTRY CLUB
on Evans Prairie Trail, The Villages, 32152, late 2012 / early 2013
• BELLE GLADE COUNTRY CLUB, off of Morse Blvd South of CR
466 A, The Villages, 32152, Jan - March 2014
• ELEVATION BURGER
7250 Southwest 88th Street, Miami, 33144, March - April 2012
• VAPIANO, 1221 Brickell Ave, Miami, 33131, March - April 2012
• KANSAS GRILL & BAR (waiting for permits ), 3300 E
Commercial Blvd, Ft. Lauderdale, 33308, March - April 2012
• MENCHIE'S FROZEN YOGURT, 2809 University Parkway,
Sarasota, 34243, March - April 2012
• MENCHIE'S FROZEN YOGURT, 3030 E. Semoran Blvd Ste 274 A,
Apopka, 32703, March - April 2012
• MENCHIE'S FROZEN YOGURT, 225 Palm Bay Rd Ste 171, West
Melbourne, 32904, March - April 2012
• MENCHIE'S FROZEN YOGURT
404 East Central Blvd, Orlando, 32801, March - April 2012
• YARD HOUSE - 12, 000 sq. ft. Rest & Draft Beers, 201 Plaza Real,
Boca Raton, 33427, June - July 2012
• MARTINI REPUBLIC
912 N Franklin St, Tampa, 33602, March - April 2012
• NAKED PIZZA, 101 NE 2nd Ave, Miami, 33132, March - April 2012
• NAKED PIZZA
6812 Collins Ave, Miami Beach, 33140, March - April 2012
• NAKED PIZZA
2516 Ponce de Leon Blvd, Coral Gables, 33134, March - April ’12
• YOU SAY WHEN YOGURT SHOPPE
18901 Florida 54, Lutz, 33558, March - April 2012
4810 S Florida Ave, Lakeland, 33813, March - April 2012
9360 90th Ave, Sebastian, 32967, March - April 2012
• EARL OF SANDWICH
6000 Glades Rd, Boca Raton, 33431, March - April 2012
• TOBU AN ORIENTAL-STYLE REST
6000 Glades Rd Ste 1162 B, Boca Raton, 33431, March - April ’12
• FOGO DE CHAO ( opens March 15 ), 8282 International Dr,
Orlando, 32819, March 15 2012
• CHEW ROOFTOP RESTBAR & BAR
1534 Oak St, Jacksonville, 32204, April - May 2012
• SMASHBURGER
9019 SW 107th Ave, Kendall, 33176, March - April 2012
• BLAU MEDITERRANEAN GRILL
175 S Nova Rd Ste 1, Ormond Beach, 32174, March - April 2012
• SWEET TOMATOES EXPRESS
20505 U.S. 1919 N, Clearwater, 33674, April - 2012
• HOW DO YOU ROLL?
1802 W University Ave, Gainesville, 32603, March - April 2012
• HOW DO YOU ROLL?
9734 Deer Lake Court Ste 9, Jacksonville, 32246, Mar - Apr ’12
• LA SALSA TAQUERIA
5365 N State Rd 7, Tamarac, 33319, March - April 2012
• SPLITSVILLE
1494 E Buena Vista Dr, Lake Buena Vista, 32830, Sept - Oct 2012
• JAGANA - School Cafe (new Const), 47 E Robinson Ste ?,
Orlando, 32801, March - April 2012
• APPLEBEE'S, 1200 SR 70 East, Okeechobee, 34972, Mar-Apr’ 12
• CALIFORNIA PIZZA KITCHEN (in the new massive construction),
12801 West Sunrise Blvd, Sunrise, 33323, March - April 2012
• THE BE OUR GUEST RESTAURANT
1675 N Buena Vista Dr, Lake Buena Vista, 32830, Oct - Nov 2012
• SHULA’S BAR & GRILL
11000 Terminal Access Rd, Ft. Myers, 33913, March - April 2012
◆
WWW.TRNUSA.COM
• BOJANGLES’ FAMOUS CHICKEN ’N BISCUITS, 3331 Daniels
Road, Winter Garden, 34787, March - April 2012
• 4RIVERS SMOKEHOUSE (3rd location), 1855 W State Road 434
Ste 230, Longwood, 32750, June - July 2012
• FIRE BAR AND GRILL
3023 W. Kennedy Blvd, Tampa, 33609, June - August 2012
• BRAZA BRAZILLIAN STEAKHOUSE
To come when available, Sarasota, 34236, March - April 2012
• WESTSHORE BBQ & SOUTHERN CATERING
1508 N Hubert Ave, Tampa, 33607, March - April 2012
• RED ROBIN GOURMET BURGERS
9050 SW 136 St, Miami, 33176, March - April 2012
• ORIGINAL BROOKLYN WATER BAGEL CO
9855 Lake Worth Road, Lake Worth, 33467, March - April 2012
• THE COUNTER
9123 Strada Place, Naples, 34108, June - July 2012
• AVENUE D - a Jazz & Blues Club, 2 East Flagler, Miami, 33131,
March - April 2012
• SUSHI ROCK
2199 Wilton Dr, Wilton Manors, 33305, March - April 2012
• THE FRESH MARKET
8888 SW 36th St, Miami, 33165, March - April 2012
• THE FRESH MARKET
67th St & Manatee Ave, Bradenton, 34205, March - April 2012
• CANTINA LAREDO
4414 SW College Rd., Ocala, 34474, March - April 2012
• RISING ROLLL GOURMET
600 W. College Avenue, Tallahassee, 32306, March - April 2012
• BACKSTRETCH KITCHEN AT CALDER
21001 N.W. 27th Avenue, Miami Gardens
• BROTHER JIMMY'S BBQ
900 S Miami Ave. Ste 137, Miami, 33130, March - April 2012
• HARRY'S BAR
400 Hibiscus Ave, West Palm Beach, 33401-5822, Mar-Apr 2012
• CRISPY'S BEER & WINE BAR
604 Barnes Blvd, Rockledge, 32955, March - April 2012
• BISTRO 105
500 Central Ave, Sarasota, 34236, March - April 2012
• SPORTS BAR AND GRILL
102 Cedar St, Melrose, 32666, March - April 2012
• AMERICAN SOCIAL
721 E Las Olas, Ft. Lauderdale, 33301, March - 2012
• PUERTO MADERO
1451 S Miami Ave., Miami, 33130, March - April 2012
• COLUMBIA CAFE
4100 George J. Bean Parkway, Tampa, 33607, March - 2012
• GREEN IGUANA
• MISE EN PLACE
• CIGAR CITY BREWING
• SHULA BURGER
• DICK'S LAST RESORT, 16210 Front Beach Rd Ste 110, Panama
City Beach, 32413, March - April 2012
• MATTY'S IRISH PUB - and Dueling Piano Bar, Front Beach Road
nex to Red Door Saloon, Panama City Beach, 32413, March April 2012
Under New Management
• MORTON'S STEAKHOUSES
All of the South Florida locations, South Florida
• HIROKI JAPANESE REST
6240 PGA Blvd, Palm Beach Gardens, 33418
• NESTORS, 7050 Powerline Rd, Boca Raton, 33433
• PASTA FAZUL, 2500 SE Federal Hwy, Stuart, 34994-4533
• CALIFORNIA CHICKEN GRILL
2124 SW 34th St, Gainesville, 32608
• COP SHOP SPORTS BAR, 3780 Tampa Rd, Oldsmar, 34677-3041
• PELICAN GRAND BEACH RESORT
2000 N Ocean Blvd, Ft Lauderdale, 33305
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every month! Get a head start on your competition!
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9
MARCH 2012
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10
What’sGoing On
What can you disinfect and sanitize with
ByoGlobe Vital Oxide?
MARCH 2012
GreenChance Inc. is now offering
their versatile products, the award-winning patented NEOZ Cordless lighting
system – dimmable, rechargeable and
elegant luminaries, which provide endless flexibility and easily add beautiful
light to any space. The Cordless
Lighting concept pioneered
by NEOZ since 1995, is
enjoyed in over 90 countries worldwide from
“The Ritz Hotel” in
London to “The Oak
Room at The Plaza” in
New York to “The Burj Al
Arab” in Dubai. “NEOZ
Cordless lamps provide performance and has two bulb
options, halogen bulbs, which offer the
best possible color rendering of skin
tones, food colors and textures or, our
new NEOZ-designed, energy efficient
LED bulbs, which provide longer light
time and extended service life,” said
Rainer Heimann, founder and CEO of
Los Angeles-based GreenChance, the
exclusive distributor of NEOZ Cordless
lighting in North America. “NEOZ lamps
are easy to use and with the touch of a
button you can choose between 5 settings to create your desired ambiance,
from a candle flicker up to 20 times
brighter than a candle—bright enough
to read menus while maintaining intimacy.” Online at www.greenchance.net.
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Phone: 786.738.2126
Love and Quiches Desserts, Dessert
Partner to the foodservice industry
since 1973, is taking steps to ensure the
company is ecologically responsible on
an ongoing basis. Recycling programs
for paper and plastic
are in place. All corrugated and plastic
packaging materials, including cartons, boxes, PET,
pails and drums
are recycled; all corrugated is made from recycled,
95% Post Consumer Waste. All edible
waste from the bakery is now composted; obsolete equipment, including pans
and trays, is also recycled. Details are
not overlooked either; the company
contracts an eco-friendly coffee supplier
and employees are encouraged to
forego styrofoam cups in favor of company-issued ceramic coffee mugs. For
more information 800.525.5251 or visit
www.loveandquiches.com.
Email: [email protected]
◆◆◆◆
The Eco-Safe Digester from
Marathon Equipment Company is an
innovative breakthrough in confronting
the growing problem of organic waste
processing and disposal. This new environmentally friendly product was
designed in response to
some staggering statistics. According to a
2008 United Nations
study, about 30 percent of the food produced
annually in the United States—
about $50 billion—is thrown into the
garbage. This equates to approximately
31.79 million tons of food waste, which
the U.S. Environmental Protection
Agency estimates costs over $1 billion
annually in disposal costs. According to
Geoff Apthorp, Vice President of
Check out Today’s Restaurant online…
find internet exclusive news, sign up for our
Business Network, place a classified ad, subscribe
to our print editions and more… www.trnusa.com
◆
WWW.TRNUSA.COM
from page 4
Engineering and Business Development
at Environmental Solutions Group, of
which Marathon is a part, the Eco-Safe
Digester is an innovative, “green,” valueadded solution that addresses longstanding unmet customer needs in
organic waste stream handling. “The
Eco-Safe Digester is an ideal solution for high-volume food
waste generators, like supermarkets, hospitals, schools,
prisons, restaurants, and
hotels. We have seen customers’ waste hauling costs
reduced from 20 to 50 percent per month depending on
their individual waste stream
composition and local cost variables.
Hauling savings of this magnitude generate a very rapid return on investment
and an attractive total cost of ownership
for our Eco-Safe Digester customers.”
For all details call 800.633.8974.
◆◆◆◆
The U.S. Environmental Protection
Agency (EPA) has added three hydrocarbons as acceptable alternatives in
household and small commercial
refrigerators and freezers through
EPA’s Significant New Alternatives
Policy (SNAP) program. EPA took
action after requests from Ben and
Jerry’s and General Electric, as well as
A.S. Trust & Holdings, and True
Manufacturing, a family-owned small
business. These businesses are helping
to clear the way for U.S. companies to
use ozone layer-protective hydrocarbon refrigerants. “Today’s action is a
great example of how businesses
and EPA can work together
to protect our planet and
drive innovation,” said Gina
McCarthy, assistant administrator for EPA’s Office of Air
and Radiation. “This action
increases the options for
effective, climate-friendly
refrigerants in the U.S.”
◆◆◆◆
The Gas Foodservice Equipment
Network's goal is to help foodservice
operators improve productivity, efficiency, and profitability. More than a
million buildings in North America contain some type of commercial or institutional foodservice including restaurants,
bars, fast food chains, cafeterias, hotels,
motels, long term care, institutional
operations, etc. Clean-burning natural
gas-fired products offer commercial
foodservice customers comfort,
ambiance, and convenience. A variety of
natural gas-fired appliances are used in
today's commercial kitchens. Over 100
manufacturers are producing more
than 600 models of gas-fired kitchen
appliances alone. An additional 100+
manufacturers produce natural gas
fired technologies that are used outside of the kitchen
for things such as
HVAC, humidity
control, water heating,
power generation, gas
lights/torches, patio
heaters, fireplaces/fire pits and booster
water heaters. This variety of gas-fired
appliances and technologies offers a
great opportunity foodservice operators
to improve operations, save energy,
11
and insight. Among other tasty tidbits,
Steinmetz is available for interview and
editorials on an array of timely and
compelling “local food” topics also synergistic with her book and otherwise,
including, but not limited to, the following:
◆ Economics: budget savvy local
food shopping tips that save money
◆ Convenience: How purchasing
local foods can be far more convenient
than you think
◆ Children’s Health: How locally
grown foods can be integral in the fight
against childhood obesity, while also
better promoting family traditions
◆ 10 ways local foods promote health
and wellness
◆ Key benefits of local foods health, economic, environmental,
and otherwise
◆ Myth-busting – debunking concerns and challenges regarding sourcing, procuring and preparing local foods
◆ Step-by-step guidelines for finding
and using local foods
◆ Seasonal local food eating strategies
◆ Local food cooking & preparation tips
WWW.TRNUSA.COM
◆ Menu transformations: top tips for
making holiday and other family dinners a bounty of fresh, healthy foods
with local, sustainable food choices
◆ The why's and how's of finding,
purchasing, preserving and using local
foods grown near your community
◆ Ways to change and improve our
“runaway food system” for future
generations, such as supporting
◆
school gardens or farm-to-school
programs and hunger projects, farmland protection, etc.
◆ How to properly pick local produce
and important questions to ask the
farmer, grocer or other food purveyor
Just last month the U.S.
Department of Agriculture revealed a
whopping 17% annual growth for the
U.S. farmer’s market trade, alone, with
its 2011 report citing, “more farmers are
marketing their products directly to
consumers than ever before.” Findings
also reveal that several states have
experienced rapid farmer’s market
growth since 2010, with some states
realizing a staggering 46% growth rate
in one-year alone. Agriculture Deputy
Secretary Kathleen Merrigan underscores the implications and significance of this increase, noting, “The
remarkable growth in farmers markets
is an excellent indicator of the staying
power of local and regional foods.
These outlets provide economic benefits for producers to grow their businesses and also to communities by providing increased access to fresh fruits
See FRESHNESS page 18
FLORIDA
Auburn, CA – Consumers, grocers
and restaurateurs at all levels of our
nation’s culinary food chain are heading to farmer’s markets, pick-your-own
organic food farms, and otherwise utilizing community supported agriculture resources in droves. This as awareness escalates that high value, locally
farmed food is good for our health,
communities, local farmers and farmland; is economical (often less expensive than the grocery store), convenient, and fun to source; and that it
tastes great. For these reasons and
more, championing the local foods
movement is University of WisconsinStevens Point food and nutrition professor and registered dietitian Jasia
Steinmetz, author the newly released
title “Eat Local: Simples Steps to Enjoy
Real, Healthy & Affordable Food” - a
simple, step-by-step roadmap for
improving diet and nutrition with local,
sustainable and organic food choices
(www.eatlocalsimplesteps.com).
With the extraordinary amount of
interest in local foods (see statistics
below) comes an inevitable array of
questions and even concerns amid a
marketplace hungry for information
MARCH 2012
Restaurants heading to the farm for freshness
12
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FLORIDA
Chocolatiers Jami and Kevin Wray
Under the Toque
Jami & Kevin Wray
Peterbrooke Chocolatier
It was love at first bite when Jami
and Kevin Wray first met at Darden
Restaurants, the world’s largest fullservice restaurant company and
home to Red Lobster, the Olive
Garden and The Capital Grille. Self
professed chocoholics and entrepreneurs, the two are the successful owners of Peterbrooke Chocolatier in
Winter Park, Florida. The 1,400square-foot sweet haven has been
under their direction since June 2009
and is located on the bustling main
street of Park Avenue.
Not surprising, Jami’s sweet tooth
developed at a young age and as the
head of “chocolate creation” at the
Winter Park location her cravings are
satisfied by working with all types of
chocolate. Her days are filled with
nods to mixing sweet with savory, with
favorites like chocolate-dipped bacon
and sea salted bars, while her more
whimsical creations include a 30pound chocolate Santa and her signature Jami Shoo, a 3D chocolate shoe.
With more than 17 years of progressive management experience, Jami’s
influence extends beyond the kitchen
to marketing, social media and operations for Peterbrooke Chocolatier of
Winter Park. Jami has successfully cultivated partnerships with other businesses on the avenue increasing local
appeal and showcasing what Park Ave
has to offer.
◆
Winter Park
Complementing her efforts is her
husband, Kevin, who brings more than
10 years of management experience to
the day-to-day operations of the business. His motivation and passion for
success has helped Peterbrooke deliver
its high quality chocolate promise. With
past accolades including Darden
Restaurants’ the Diamond Club Award
as well as the prestigious Darden Award,
received by only one percent of General
Managers annually.
Jami and Kevin have informal culinary experience, through their years in
the culinary industry with companies
like Darden, they were able to learn the
business and grow creatively. Running
and operating their chocolatier expand
their knowledge exponentially and create products recognized nationally.
Jami and Kevin married in 2007 and
later that year, simultaneously resigned
from their Darden positions taking a
sabbatical to embark on an adventure in
Costa Rica. In the 14 months the two
traveled they had a finer appreciation
for each other’s approach to love, life
and work. Upon their return the two felt
confident that their different approaches to life would complement them in
business. In 2009, the Wray’s purchased
the last franchise produced by the original Peterbrooke family, the Winter Park
location on Park Avenue.
For more information visit the company
online at www.peterbrookewp.com.
Introducing SafeStaff® Online Foodhandler
Visit www.SafeStaff.org or call 866-372-7233 to register.
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ers, wraps and salads. EVOS’ fare is
healthier for people and the planet
because it’s made with the freshest
natural and organic ingredients using
earth-friendly methods and materials. With locations in Florida, Georgia
and North Carolina, EVOS sources
only the very best ingredients such as
naturally raised beef with no added
hormones or antibiotics.
The EVOS philosophy of "Feel
Great" has guided the company
throughout its 16 year history –
inspiring its focus on offering healthier food choices including school
lunches for children, environmental
and social awareness and advocacy
and support for local communities.
Named the "Greenest Burger Chain in
America" for three consecutive years
by Greenopia.com, a leading green
consumer guide, EVOS employs a
variety of sustainable business practices. From the purchase of renewable
wind energy to the use of alternative,
eco-friendly cooking methods, EVOS
has perfected the art of serving great
tasting, affordable food that leaves
everyone who eats it feeling a little
better about themselves.
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sional foodservices to health care
institutions, universities and school
districts, stadiums and arenas, and
businesses around the world. This
partnership will give EVOS a new way
to reach more customers who need
healthier, great-tasting options at
non-traditional venues. Aramark, in
partnership with EVOS, will offer
healthier burgers, fries and shakes for
the first time at an undisclosed college
campus location soon.
This year, EVOS will also continue
to enhance some of its brand touch
points. This effort is spearheaded by
advisory board member and president
of Walker Brands, Nancy Walker,
whose award-winning work as a
strategic brand advisor will
help EVOS articulate its
authentic brand story
by engaging with
consumers in a
way that educates, inspires,
and delivers
messaging with
a higher purpose.
"Branding
is all about distinction and we
think EVOS’ model
of healthier, allAmerican food and
greater good conscience breaks from
typical, fast-casual
restaurants in a way
that truly resonates
with their guests,"
s a y s Wa l k e r. " We
know consumers are
seeking authentic
brands that demonstrate social consciousness
and environmental responsibility,
so as we develop distinctive programs
to help EVOS build upon this platform,
we know they'll attract even more customers who believe strongly in health
and wellness for people and planet."
With its New EVO-lution" in full
swing, EVOS’ journey will surely be
filled with exciting new challenges,
experiences and opportunities; a
"healthy outlook" for those who strive
to change the world one EVOS experience at a time.
EVOS is a fast-casual restaurant
offering simple yet flavorful allAmerican favorites, including burg-
MARCH 2012
Tampa, FL – EVOS®, the fast-casual
restaurant offering healthier allAmerican favorites with an earthfriendly attitude and "greater good"
conscience, announced plans for new
corporate expansion in what it calls its
"New Year EVO-lution." With steadily
increasing positive comparable store
sales in 2011, EVOS is ready to add
even more to its "plate" in 2012.
Through continued guidance from
its newly appointed Board of Advisors,
chaired by restaurant industry veteran
Erich Overhardt, EVOS plans to open
three to four company owned locations
in Florida, with additional growth taking place on the franchise side
of the business. Just two short
years ago, EVOS celebrated
the opening of its
Pinecrest, Fla. - restaurant, the first in the
state not located
in its home market
of Tampa Bay.
Success has continued in existing markets as
well as half of all
restaurants have
celebrated record
sales years all without raising prices or
sacrificing quality.
"Opening
the
Pinecrest location
and offering EVOS to
the South Florida
market for the first
time has been so
rewarding for both the
brand and the region
and we are pleased that
our franchise owner in
that market, Mr. Roland
Rafuls, will be opening two additional locations here," said Michael
Jeffers, EVOS’ co-founder. "With the
addition of three to four companyowned restaurants in Florida and
another unit with our newest joint
venture franchise owner, Ms. Anita
Rubino in Tampa Bay, we continue to
further the goal of offering healthier
food to Floridians on the go."
Not only is EVOS looking to expand
its footprint with traditional, in-line
locations this year but it will also complete the finishing touches on a new
partnership with Aramark, one of the
nation’s leading providers of profes-
13
2012 marks EVO-lution for EVOS® restaurants
14
What’sGoing On
improve customer comfort, etc. All
information can be obtained by emailing @ [email protected].
CiCi’s Pizza, home of the custom pizza buffet, announced
its 2012 growth plans to
support its continuing
10-year “Build the
Brand” initiative to add
500 new restaurants by
2020. Progress in 2011
included 22 new restaurant openings representing a nearly 25 percent
increase in new locations over
from page 12
the previous year, and multiple new
partnerships to accelerate expansion.
“As we enter year three of our ‘Build the
Brand’ strategy, we are gaining significant momentum with the new partnerships and tools we’ve put in place,”
said CiCi’s Pizza CEO Mike
Shumsky. “2012 is a pivotal
year as we move from the
planning stages to deployment of our 10-year program in new and existing
markets.” To fuel CiCi’s
Pizza’s growth in 2012, the
company is actively seeking
qualified multi-unit and single-unit operators to help grow
◆◆◆◆
Hotel Happenings:
Drury Hotels, based out of
Missouri, announced plans to build
a 236-room Drury Inn & Suites on
Sand Lake Road in
Orlando. Slated to
open in spring 2012,
the lodging chain will
also include amenities,
such as wireless Internet, premium TV
channels, hot breakfasts and more. For
all details visit www.druryhotels.com or
call 800.378.7946.
◆◆◆◆
FLORIDA
MARCH 2012
◆◆◆◆
the brand in Southern California, the
Mid-Atlantic, Northeast and South
Florida, as well as select cities in Texas
and other regions across the nation.
Sheraton Safari Hotel and Suites on
Lake Buena Vista Drive has been purchased by AREA Property Partners and
Winston Harton Holdings, LLC.
amount. The $25 million redevelopment has begun with an anticipated
completionby spring 2012. All details are
available at www.sheratonsafari.com.
Finalist for the 2002 EPA
Presidential Green Chemistry
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Four Seasons Hotels & Resorts have
finalized plans to build a new $360 million development property at the Walt
Disney World Resort. The 444-room
hotel will include rooftop restaurants
overlooking three pools and more than
37,000 square-feet available meeting
space along with many other amenities.
The property plans to open in mid-tolate 2014.
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ECOFuel Worldwide Inc., Lake Worth, Fl 33460
T: 561-233-9900 Em: [email protected] www.ecofuelhms.com
◆◆◆◆
Hilton Worldwide announced plans
to have 500 new restaurants globally in
three years. In support of this goal, and
after the successful launch of Hilton
Worldwide’s internal website www.hiltonrestaurantconcepts.com, an
external version of the site is available
now, under the same domain name, to
help partner with approved restaurateurs in bringing their concepts into
their hotels.
◆◆◆◆
Travelzoo Inc, a global Internet
media company, has announced that an
additional 150 upscale restaurants from
London to Los Angeles turned to
Travelzoo to attract
450,000 new highquality diners in
the past six months.
Michelin star winners and restaurants by celebrity
chefs such as Rick
Bayless, Michelle
Bernstein, Emeril
Lagasse, Ken Oringer,
Gordon Ramsay, Kerry Simon and
Marco Pierre White are all included.
These
venues
participated
in
Travelzoo's new Local Deals format,
where Travelzoo recommends outstanding local experiences to Travelzoo
subscribers.
◆◆◆◆
Sassy Scrubs, a US based scrubs and
uniform manufacturer, announced the
first addition to their new “Chef & Home
Cooking” line of products. Their newest
offering is a Plus-Sized Apron, which is
designed to fit up to a size 9-XLarge. This
is the first of several new items to be
unveiled in this expansion of their cur-
◆
WWW.TRNUSA.COM
rent product line. Best known for their
custom made medical and nursing
scrubs, Sassy Scrubs President, Karen
Bradley states “Due to the overwhelming increase of requests from our customers for fashionable products
that can be used by chefs and
home based cooks, we’ve
decided it was time to expand
our current product line. Our
goal is to offer
products that can
be both fun and
fashionable at
home or on the job.
Adding a plus-sized option for our
aprons was a natural expansion of our
Company’s current business philosophy, making our items available to
everyone, no matter what your size.”
◆◆◆◆
Big Al’s Steaks, South Florida’s
authentic Philly Cheesesteak chain, has
earned the distinction of becoming the
first Philly Cheesesteak restaurant to be
Zagat rated in the State of Florida,
according to a company release. “We
have worked diligently to bring a True
Philly Cheesesteak Experience to South
Florida,” says Co-Founder and CEO, Dr.
Alan (Big Al) Costilo. “The Zagat rating
demonstrates that our efforts are being
recognized and we have earned a place
in the culinary community.” Brad
Costilo, Marketing Manager, adds, “After
winning countless ‘Best Of…’ awards for
our Cheesesteaks, culminating in the
‘Best Cheesesteak in Palm Beach and
Broward Counties 2011,’ being rated by
Zagat adds legitimacy to our Franchise
concept and will help fuel our franchise
expansion across the country.”
◆◆◆◆
CDN, a company focused solely on
time and temperature, presents its
newest foodservice catalog, showcasing
the broadest assortment of thermometers and timers on the market, and
more. Designed to assist foodservice
professionals in their purchasing decisions and product usage, the catalog
includes a series of informational
“Basics” features on various thermometer
technologies
–
such
as
“Thermocouple Basics” and “Infrared
Basics” – with helpful background information. Additional articles such as
“Coffee Tips for Foodservice Success”
serve as a helpful resource
for maximizing profitability
and efficiency. The catalog
includes a list of thermometer/timer best-sellers, along with a complete
product listing plus a
description of private
label opportunities. The
thermometer line includes
Thermocouple, Thermistor,
Bimetal, Infrared, Digital Probe, Candy
& Deep Fry, Beverage & Frothing, Oven
& Grill, Refrigerator/Freezer/Air and
Dishwasher models, plus accessories
such as Probe Wipes. The CDN line also
includes a broad array of Digital and
Mechanical Timers. CDN can be
reached at 800.338.5594 or www.cdntimeandtemp.com.
◆◆◆◆
Cruise News: The 2,758-passenger
Carnival Victory will become the
newest and largest ship to offer yearround four- and five-day cruises from
15
MARCH 2012
FLORIDA
WWW.TRNUSA.COM
◆
16
BIO-CLEAR,
What’sGoing On
DRAIN LINE
Inc. CLEANING
Miami when it launches service on
February 4, 2013.
Engineered Biological Solutions for
Odor & Drain Line Grease Control
◆◆◆◆
ELIMINATES GREASE FROM DRAIN LINES!
News from the ACF: Do you want to
teach your staff or students about a specific area of the professional kitchen?
Are you looking for a comprehensive yet
concise resource? If so, the American
Culinary Federation’s (ACF) latest series,
National Apprenticeship Training
Program for Cooks, and its accompanying CD-ROM resources, is for you.
Compiled and published by American
Technical Publishers (ATP), the
10 modules are available for
$25 each, with a 25% discount for purchases of five
or more. A compiled
textbook, containing
content from each of
the modules, is
also available for
$80. The series
outlines culinary techniques
that have been validated by the culinary
industry and sanctioned by the U.S.
Department of Labor and the American
Culinary
Federation
Education
Foundation
(ACFEF)
National
Apprenticeship Committee. Each
month, ACF will highlight a new module
on its website, www.acfchefs.org. “The
ACFEF Apprenticeship Program is a
proven, successful method for culinary
training that offers onthe-job training and
related instruction,” said
Michael Ty, CEC, AAC,
ACF national president.
“By breaking down the
program’s 10 stations into
learning modules, as well
as a book, companies can
access the same educational information that
our apprentices have
relied on for more than 30
years. We hope this series will be used by
restaurant groups, foodservice companies, the military and individuals.”
MARCH 2012
Grease drain line back-ups create odor complaints,
slip & fall accidents and wasted repair dollars.
The advanced BIO-CLEAR grease remediation system
reduces operating costs and potential health code
violations by eliminating grease from the drain lines.
This system uses NO chemicals or enzymes.
Leaves behind only carbon dioxide and water.
FLORIDA
It’s the GREEN SOLUTION
to drain line maintenance!
BIO-CLEAR, Inc.
Call today for a FREE SURVEY
of your drain lines
954-792-1770
E-MAIL MARKETING
CAN BE THE KEY TO YOUR SUCCESS!
$ALE!
E-mail marketing is one of the most
effective and affordable ways for a restaurant
to reach their customers. It lets you target exactly who
you want to reach, as often as you want to reach, with
engaging e-mail newsletters, money-saving e-mail
promotions and to establish an e-mail Birthday Club.
We can help you start, grow and maintain your list
of contacts — no technical expertise needed —
we’ll design a complete program to meet your needs!
If you are interested in having us help you in
building your business, simply give us a call:
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FAX US AT:
631-424-6392
EMAIL US AT:
631-421-7500
[email protected]
Looking for sales
◆◆◆◆
Stonefire Authentic Flatbreads’ #1
selling naan in North America is available to foodservice customers across the
U.S. and Canada. Armed with the largest
commercial tandoor oven in the world
capable of the searing heat required for
true Indian flatbread, this family-owned
bakery with over 40 years of experience,
invented a new technology that perfectly mirrors the intense heat of this
ancient oven and
use a cooking
method that dates
back centuries.
The naan is
ready within seconds of being placed in
the tandoor. Free of preservatives, artificial colors, additives, trans fat and
hydrogenated oils, Stonefire’s™ naan is
hand stretched and prepared in small
batches with Ghee (clarified butter) and
fresh buttermilk, following a traditional
recipe. The key to creating authentically
light, naturally smoky-tasting naan is
heat. Stonefire™, makers of the number
one naan in North America, is armed
with the largest commercial tandoor
oven in the world capable of the searing
heat required for true Indian flatbread.
The Ajmera family, founders of
Stonefire™ Authentic Flatbreads and
You can stop now.
Today’s Restaurant is now offering subscriptions to our
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from page 14
baking veterans with over 40 years of
experience, invented a new technology
that perfectly mirrors the intense heat of
this ancient oven and use a cooking
method that dates back centuries. The
naan is ready within seconds of being
placed in the tandoor. Visit www.stonefire.com for all details.
◆◆◆◆
Clematis Street,West Palm Beach, is
once more going through a dining revolution with five different restaurants
slated to open in the next few months.
Clematis Street perennially faces
openings and closings and as the
dust settles at Bahama Mamas
and Luigi’s, which both recently
shuttered their doors, five new
restaurants are preparing to
make their mark on the
popular district. Fuku
will offer a diverse
menu for lunch and
dinner, drinks and late night dining
in a medium-priced hip and trendy
hotspot. Plans include a 500-gallon jellyfish aquarium with LED lighting, a glowing Buddha and a giant waterfall. Fuku
will open mid-April but is already participating in food events around the community. The burger chain Five Guys,
which hosts several locations around
Palm Beach County will open soon on
the 300 block serving lunch and dinner.
City and Café Sweets, a
locally owned bakery on
the 500 block is also under
construction. The Wine
Dive, which opened a few
weeks ago, serves up lunch,
dinner, cocktails and a large
collection of different wines
under the catch phrase
“Not So Snooty.” And finally, Palm Sugar is slated to
open next month – a casual,
comfort food Asian cuisine
from the team that recently opened
nearby Kabuki restaurant.
◆◆◆◆
AmpliVox Sound Systems has
unveiled a redesigned website to deliver
a seamless, efficient online experience
to its customers. The new site contains
expanded image options of over 200
products offered by AmpliVox, along
with a wealth of resources to assist customers with product selection. The new
features, available immediately at
www.ampli.com, offer easy access to
the company’s wide array of products,
including
portable sound systems, computer
cart workstations,
lecterns,
electronic accessories, and more. The new
website’s imaging capabilities gives purchasers a detailed view of AmpliVox’s
products, including 360 degree views of
many items. Pull-down menus for each
category of product enable customers to
target the items they are seeking.
◆◆◆◆
Located at the Palm Beach Marriott
Singer Island Beach Resort & Spa, the
new 3800 Oceans’ restaurants culinary
team brings modern American-style
menu items to the shores of Palm Beach
with its new collaborative kitchen conSee WHAT’S GOING ON page 23
Photo Bites
Job Corps student luncheon
Miami
MARCH 2012
Left to right:
Keturah Rogers,
Tii Vidal,
Chef Instructor
Annna Cabo
and
Kerlyne
Bonhomme
minutes. Mensa Heating products lower
carbon dioxide emissions by 80 percent,
and also radiate heat from the feet up,
unlike a typical gas outdoor heater that
blasts heat downwards, overheating our
heads while our feet remain cold.
“By placing our heating elements
down low in the leg of the table, the
Vireoo ensures warmth is absorbed by
the feet first, and since our products are
incredibly efficient and eco-friendly, all
this pleasure can be enjoyed without the
hint of a guilty conscience,” said Stig
Bloch, CEO of Mensa Heating. “We’re
delighted to have GreenChance as our
exclusive distributor in the U.S. and
Canada. They share a common vision
for a more energy-efficient today and
tomorrow.”
GreenChance Inc. - www.greenchance.net - is a
provider of unique solutions that create intimate
and eco-friendly settings both indoor and outdoor.
GreenChance is constantly growing their range of
products to provide the finest ambiance for all
environments, commercially and residentially.
GreenChance carries products that are innovative,
high quality and design oriented. GreenChance Inc.
is the exclusive distributor of Neoz, Mensa Heating
and Heatscope products in North America.
FLORIDA
GreenChance Inc. is partnering with
Danish-based Mensa Heating to be the
exclusive distributor throughout the
U.S. and Canada of the first electrical
radiant heater that combines a table
and outdoor heater into one.
The flagship product is the awardwinning Vireoo (Latin for “I am green”)
— the most environmentally-friendly
heater on the market and helps extend
the outdoor season with deep, uniform
heat that warms from the legs up.
The idea is to optimize outdoor
space, cut harmful emissions and
reduce operating costs -- 40 electric
Vireoos cost the same to operate as just
one traditional propane gas heater.
Since the heater is part of the table (in
the leg), it also remains in place yearround. In contrast, gas heaters are typically bulky and a chore to maintain and
remove during the summer.
LA-based GreenChance is a provider
of eco-friendly solutions for both indoor
and outdoor spaces.
“A restaurant, bar, hotel or anyone
with outdoor space can operate 40
Vireoos for the same price as one traditional propane gas heater,” said Rainer
Heimann, founder and CEO of Los
Angeles-based GreenChance. “We strive
to bring the most innovative green products to the United States. These
portable, plug-and-play heaters take the
maintenance out of outdoor heating,
are cool to the touch and utilize an energy-efficient heating technology.”
The Vireoo provides full warmth
within a minute and is designed with
motion sensors to shut off automatically, if there is no movement after a few
17
Table has built-in heater
ructor Cabo bottom right.
Job Corps student chefs. Chef Inst n Specialist, Center
sitio
Dwayne Wilson, Career Tran
Restaurant Vendors Association
MEMBERS DIRECTORY • New members are always welcome! Call 954-584-7330
Bakery Products & Frozen Muffin Batter
(954) 923-0977
Southern Bear . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Alan Sacharoff
Beverages/Compressed Gases
(954) 584-7330, (800) CO2-TANK
Broward Nelson Fountain Service . . . . . . . . . . . . . . . . . . Bill Regan, Lee Spencer
(Alcohol) Beverage Law
(954) 321-0886 / (800) 533-6553
S.E.R.V.E. Programs, Inc.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Michael McClain
Cash Registers, Touch Screens
(800) 771-7100
Pinnacle Hospitality Systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Timothy Sapp
Coffee, Tea, Expresso
(305) 654-8683
Restaurant Beverage Services . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jeff Ostroff
Commercial Collections, Credit Reporting, Legal Forwarding
(954) 761-2525
Foodservice Financial. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . J. “Scott” Gaddis
Credit Card Processing
(954) 319-5599
Wholesale Merchant Group . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jill Perris
Desserts / Ice Cream
(954) 583-5111 / (800) 946-7370
Gelato Fino Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Greg Parker
Equipment
(786) 423-8346
KC Equipment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Ken Cohen
Equipment Repair
(954) 489-0104
TWC Services . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Marc Daniels
Exhaust Hood Cleaning
(954) 792-1770 / (800) 675-5946
Airways Cleaning & Fireproofing Co. . . . . . . . . . . . . . . . . . . . . . . Timothy Greene
Fine Food & Specialties
(800) 347-9477
Swiss Chalet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Aimar Dontenville
Fish
(954) 396-4446 / (954) 268-7702 Cell
Bar Harbor Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . David Cavrudatz
Floor Drain Line Cleaning
(954) 792-1770 / (954) 478-9890
Bio-Clear, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Joe Jacobs
Grease Trap Maintenance
(954) 722-2585
All Clear Technologies, Inc.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Bruce Schreiber
Insurance
(954) 565-4321 / (954) 829-9706 Cell
Anderson Insurance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Eric Anderson
Janitorial Services & Maintenance
(954) 735-2130 / (561) 394-2750
Emmaculate Reflections Cleaning Service . . . . . Leonard Feinstein, Jerry Donath
Meat
(954) 818-0622
Grand Western Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Devin Flanagan
Music / Security Surveillance
(954) 292-3524
Muzak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Maggie Naylor
Payroll Service
(888) 717-5577
Paymaster . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Ray Monzon
Pest Control
(954) 522-6202
Orkin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . John Kennedy
Printing & Graphics
(954) 562-0835
Graphic Services . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Tom Brain
Publications
(561) 620-8888
Today’s Restaurant News . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Howard Appell
Purchasing
(561) 926-1505
eSave.net . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . David Case
Refrigerator Door Seals & Gaskets
(800) 881-4663
Arctic Seal & Gasket . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fred Froberg
Restaurant Consultants
(954) 579-1649
Rewards Network . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Robert Kovachich
Sanitation Supplies
(954) 369-8392
Swisher . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Mark Takaki
Tents & Domes
(954) 594-3109
Tents For Sale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Bob Howayeck
Visitor Magazine
(954) 463-4733
Travelhost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sharon Zalkin
S.E.R.V.E. Program, Inc.
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18
Put lighting controls
to work for you
One Stop Shopping
By Glenn Hasek
MARCH 2012
Covers, Inserts, Place Mats, Check Presenters, etc.
In the areas of your hotel that guests
rarely see-offices, kitchens, corridors,
stairwells, storage rooms — there is no
need to keep the lights burning 24 hours
a day. Yes, in some hotels there is activity in those spaces around the clock but
not constantly. During those times
workers are not present, why not employ lighting control systems to turn out
the lights, save energy and reduce costs?
Inevitably, power plants will not have to
work so hard, meaning less pollution
and fewer greenhouse gas emissions.
Carlos Villialobos, senior product
manager for Wattstopper/Legrand in
Santa Clara, Calif., says that before
implementing any type of
lighting control system in a
space, one must understand how the space is
used. How often are people present? Also understand the characteristics of
the space. A utility room, for
example, may have moving
parts that can false trigger
sensors. Villialobos adds that
it is also important to be
aware of energy codes and
how much money you are
prepared to spend.
According to Jon Gensler,
assistant marketing manager
with Lutron Electronics Co.,
Inc., Coopersburg, Pa., lighting controls such as switches, dimmers, timers and
occupancy sensors all deal with
'on' and 'off' situations and everything
in between. In back-of-the-house areas,
most lighting tends to be fluorescent.
'These spaces are typically not controlled,' Gensler says. 'There are number of strategies that can be employed.
The first and easiest one is occupancy
sensors, especially in office spaces.
They can turn lights off five minutes
after someone leaves. When someone
reenters that space, they have to turn
the switch on.'
Gensler says adding an occupancy
sensor is an easy step and can eliminate
up to 20 to 30 percent of lighting energy
costs. Lutron offers three varieties of
sensors: wall switch, wall mount and
ceiling mount. According to Lutron,
lighting controls may contribute up to
22 points in five of six of the U.S. Green
Building Council's Leadership in Energy
and Environmental Design (LEED)
credit categories.
One thing to keep in mind is to take
advantage of natural light. Photosensors
also can work with lighting control sys-
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Frozen Drinks and Smoothie Machines
Refrigerators, Freezers,
Display Cases and Merchandisers
Cast Iron Cookware and Misc. Products
Bakeware/Cookware/Tableware, Kitchen, Pizza,
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Pizza & Tortilla Presses, Grills, Wood Burning Ovens, Misc. Items
IF YOU NEED IT - WE HAVE IT!
Ben Miller & Associates
CALL FOR THE DEALER NEAREST YOU:
(954) 805-4705
EMAIL:
[email protected]
Calendar Events
Upcoming industry affairs
Send your Calendar Event info to Today’s Restaurant!
March
23-25 ◆ 10th Anniversary Boca Bacchanal Winefest Weekend
Boca Raton, FL ◆ 561-395-6766 X 101 ◆ www.bocabacchanal.com
May
5-8 ◆ NRA Show
McCormick Place ◆ Chicago, Il ◆ 312.853.2525
17 ◆ Share Our Strength’s Taste of the Nation® Ft. Lauderdale
Greater Fort Lauderdale ◆ Broward County Convention Center
1950 Eisenhower Boulevard ◆ Ft Lauderdale, FL ◆ www.tasteofthenation.org
June
15-17 ◆ International Franchise Expo
The Javits Center ◆ New York, NY ◆ 201.881.1666
July
This article first appeared on the Green
Lodging News website. To sign up to receive the
weekly Green Lodging News newsletter, go to
www.greenlodgingnews.com. Glenn Hasek can be
reached at [email protected].
Understanding
14-17 ◆ ACF National Convention
Hosted by ACF Central Florida Chapter ◆ Orlando World Center Marriott Resort &
Convention Center ◆ 8701 World Center Dr. ◆ Orlando, FL 32821
standing of verifiable green product
requirements are with the consideration of all subsequent hazards. Look
closely at the organizations that certify and determine their motivation.
This is the reason ECOFuel chose to
be scrutinized by the toughest of
reviewers. ECOFuel is the only canned
fuel to be recognized by the EPA in the
2002 Presidential Green Chemistry
Challenge Awards, with seven products certified as 100% biobased by the
September
22-24 ◆ Florida Restaurant & Lodging Show
Orange County Convention Center ◆ Orlando, FL ◆ 203.840.5556 ◆
www.flrestaurantandlodgingshow.com
February 2013
7-9 ◆ NAFEM
Orlando, FL ◆ [email protected]
tems to dim lighting in spaces based on
the amount of natural light available.
Salt Lake City, Utah-based LiteTouch,
Inc., for example, offers a DayLight
Harvesting system that dims down artificial lighting as natural lighting increases. Light sensors monitored on the ceiling measure the amount of light and
send wired signals to the control system
to adjust lighting to one of eight levels.
DayLight Harvesting can work with
shading systems to automatically block
light when there is too much of it.
Time clocks that coordinate all
lighting systems together also can be
beneficial. Lutron's EcoSystem consists of digital electronic dimming ballasts, controls, and environmental
sensors. Sensors and controls connect to ballasts
via low voltage wires.
Facility managers can
configure EcoSystem with
a wireless programmer.
EcoSystem works together
with Lutron's Quantum, a
whole-building light and
energy management system.
As mentioned, an occupancy sensor can exist in something as simple as a wall
switch. Watt Stopper/Legrand,
Santa Clara, Calif., offers a
commercial wall switch that
incorporates passive infrared
(PIR), ultrasonic or dual technology. Dual technology
incorporates both PIR and
ultrasonic technologies.
When shopping for a lighting control system vendor for backof-the-house areas, another one to
consider is Sensor Switch, Inc.,
Wallingford, Conn. The company's
nLight system integrates time-based
lighting control with sensor-based
control. While networking together
sensors, power packs, photocells, and
wall switches, nLight provides 'global'
control via SensorView lighting management software. Like Wattstopper/Legrand, Sensor Switch offers sensors
that incorporate dual technology: PIR
and ultrasonic.
No matter what type of lodging operation you have, be sure to incorporate
switches, dimmers, timers and occupancy sensors in non-guest areas to
reduce lighting power costs. As you do
that, you may even reduce heating costs
— a win-win for every owner.
◆
WWW.TRNUSA.COM
from page 5
USDA, and the only canned fuel manufacturer to be the United Nations
Global Alliance Partnership for Clean
Indoor Air.
ECOFuel will be conducting an online webinar with the Florida Green Lodging Program;
“Managing Foodservice Canned Fuel Hazards”.
Please contact Brad Stombock or JoAnn Shearer
by email at [email protected]. Your
health, safety and welfare is our business.
Dennis Paul is CEO and Founder of ECOFuel
Worldwide Inc. Any questions may be addressed
to [email protected].
Global Maintenance
COMMERCIAL CLEANING SERVICES
Specializing in Restaurant & Hotel Cleaning
✓ From Miami to Orlando, Jacksonville
and Georgia
✓ 7 days week, 52 weeks a year
✓ Licensed and insured
✓ Best references available
from page 1
areas where BlackGold has established
recycling facilities that are close enough
to SLM clients to be cost-effective.
BlackGold is building a network of recycling facilities throughout the U.S, with
initial focus on the southeast and midAtlantic. BlackGold's receiving facilities
process the material into an intermediate product, which is then converted
into biodiesel at centralized facilities,
allowing waste to be aggregated from a
broad geographic area while minimizing environmental and financial freight
costs. As threshold volumes are
achieved in the receiving facilities,
more conversion facilities will be built
and the network will grow. As new facilities are built, more of SLM's clients will
be able to access to this innovative
recycling program.
SLM provides facilities management services in the areas of waste
Freshness
FLORIDA
Partnership
include Hispanic franchise owners in
their corporate portfolio.
According to Jose Torres, Principal
with BuscaTuFranquicia.com, "Large
numbers of Hispanic franchisees are
gearing towards the franchise food
industry." Family oriented US
Hispanics are finding it wise to invest
in food franchises. This is because the
system allows them to conduct their
business with solid backing and support, and it has been proven to produce profits in the food industry.
With the fast paced lives that we all
go through, the necessity for clean and
reliable places to eat increases. For this
reason, as Jose Torres added, "Hispanic
franchisees are encouraged to invest in
the food industry."
Bu s c a Tu Fra n q u i c i a . c o m w a s
launched by MFV Expositions and
Hispanic Online Corp. in 2010 and has
quickly become the leading franchise
opportunities directory for US Hispanics.
With Franchise4Hispanics.com, the
Group now reaches the entire spectrum of US Hispanics, which accounts
to 50.5 million according to the most
recent U.S. Census.
MARCH 2012
Miami, FL - BuscaTuFranquicia.com
has reported recently that registrations
from Hispanic entrepreneurs who are
looking to open a food franchise have
increased compared to 2010 figures.
Furthermore, franchises all across the
United States have seen growth during
2011. This is particularly true for fast
food outlets wherein the target market
are young and energetic people who live
with hectic schedules that do not allow
them to prepare their own meals on
both weekdays and weekends.
Despite the ever changing economy, more and more Hispanic franchisees have been encouraged to venture into this kind of business because
of the fact that no matter what the current economic conditions are, people
will eat out and will continually welcome fast food variations into their
everyday breakfast, lunch and dinner
meals. Investment in a Hispanicowned franchise makes good business
sense. And several quick-serve franchisors, such as Subway, Arby's and
Villa Fresh Italian Kitchen, understand
why they should continue to promote
minority business ownership and
19
Food franchises attracting
Hispanic entrepreneurs
We do more than just clean,
we listen!
and recycling, including infectious
waste; grease trap pumping and jetting, cooking oil grease; kitchen
exhaust; and parking lot power washing/sweeping. Available nationwide,
SLM's services reduce client costs an
average of 25%. SLM partners with
facility managers to assure their properties run smoother to enhance profitability, and, because SLM is available 24/7/365, ultimately helps destress clients' lives.
Global Maintenance
Call: 561.674.5242
CUSTOM
STAINLESS
STEEL
✶
✶
F A B R I C AT I O N
BlackGold Biofuels specializes in resource
recovery from wastewater streams, focusing on the
recycling of fat, oil, and grease-laden wastewaters
from commercial kitchens, food processors, and
sewers. BlackGold developed and patented a chemical process to convert these greases into biodiesel, a
low-carbon diesel fuel. The company's first customer, the City of San Francisco, installed the first
sewer grease to biodiesel facility in the country at its
municipal wastewater treatment plant in 2010.
BlackGold is headquartered in Philadelphia, PA.
For more info visit www.BlackGoldbiofuels.com.
Hablamos
Espanol
from page 1
and vegetables and other foods. In
short, they are a critical ingredient in
our nation’s food system.”
Steinmetz notes, “The way we produce food today has radically changed,
and we are increasingly becoming disconnected from our food supply. As
well, resources such as soil and water
are diminishing at alarming rates,
compromising our future food supply.
The good news is communities and
citizens can partake in local foods and,
in doing so, help reclaim control of our
collective food system to make it safer
and more dependable for ourselves
and future generations.. My book, “Eat
Local: Simples Steps to Enjoy Real,
Healthy & Affordable Food,” is the
first-of-its-kind, offering a simple,
easy-to-follow, step-by-step guide on
finding and purchasing local foods,
which benefit our food system, bodies
and budgets.”
You can learn more about Steinmetz’s new
book, “Eat Local: Simples Steps to Enjoy Real,
Healthy & Affordable Food,” by going online at
www.eatlocalsimplesteps.com.
Find more information about the U.S.
Department of Agriculture’s 2011 National
Farmers Market Directory findings online at
http://tinyurl.com/DOAFarmersMarket.
Long time local foods activist and Registered
Dietitian Jasia Steinmetz, author of “Eat Local:
Simples Steps to Enjoy Real, Healthy & Affordable
Food,” is a food and nutrition professor at
University of Wisconsin-Stevens Point in the
School of Health Promotion & Human
Development. Her areas of expertise include sustainable food systems, community food security
and community nutrition. Steinmetz is a founding and current board member of the Central
Rivers Farmshed, a community group that promotes local food and supports local farmers.
Herself an agriculture-focused gardener,
Steinmetz actively promotes the benefits, ease and
availability of local foods within her community
and those nationwide. She also travels the globe
extensively, having visited multiple regions of
Central America, Asia, Africa and Europe.
Steinmetz currently resides in rural Wisconsin
with her husband.
WWW.TRNUSA.COM
DISHTABLES
FOODSERVICE
Sales
Associates
Wanted
Call
Gamenza
for the
dealer
nearest
you!
WORK CABINETS
BAR EQUIPMENT
GAMENZA, INC. MANUFACTURE
305-495-0295
Fax: 305-885-8105
www.gmzgamenza.com ✶ [email protected]
◆
20
Business Cards
MARCH 2012
Introducing the businesses that serve the state’s foodservice industry.
VISIT US ONLINE:
BuyAtPro.com
PRO RESTAURANT EQUIPMENT, INC.
Buy • Sell • Trade • Custom Made • Layout & Design
Restaurant, Bakery & Pizza Equipment
Refrigerators, Dough Mixers & Stoves
—— NEW & USED ——
Phone: 954.972.2225
Fax: 954.972.2228
FLORIDA
Se Habla Español
1301 W. Copans Rd., Suite F10-11
Pompano Beach, FL 33064
Lobster Tank Depot
• New Lobster Tanks and Live Support Systems
• Crab • Trout • Clams • Catfish • and more
• Preventative Maintenance Service
• Used Tanks (when available) Professional Services
• Repair • Supplies • Parts
Since 1978
• Replacement Equipment
Call Us Before You Buy…
• Employment Training
954-747-9917
www.lobstertankdepot.com
Classified Ads
One full year of classified advertising for only $149. Call 561-620-8888.
Business for Sale or Lease
Employment
FINKEL BUSINESS &
REAL ESTATE BROKERS
Finn Marketing Group Inc is expanding our representation for the S.E. Florida market. We are looking for an experienced sales person to join our team.
Please e-mail or send your resume to [email protected] or call 800-451 6755.
BUSINESS
OPPORTUNITIES
— WE CURRENTLY HAVE —
400
RESTAURANTS
FOR SALE THROUGHOUT FLORIDA
◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆
BUY OR SELL YOUR
RESTAURANT WITH US!
Call Now: 561-445-8198
[email protected]
www.probinsonbiz.com
YOUR AD HERE FOR ONE YEAR ONLY $149!
BUY or SELL Your RESTAURANT, CALL TODAY!
786.290.1091 Transworld Business Brokers *Restaurant
Division* Pablo Langesfeld [email protected] or
visit www.TheMiamiRestaurantGroup.com. 0812
If you are calling on restaurants and can handle a
non-competitive product, we have an e-mail and
internet program ideal for you. It is one of the most
effective and affordable ways for a restaurant to
reach their customers. This program could easily
double your income with generous commissions,
residuals & bonus potential for good performance.
Interested? Then we would love to hear from you.
Give us a call at 631-421 7500, fax us at 631-424-6392
or e-mail us at [email protected].
Sales Associates wanted by Today's Restaurant
to help grow our coverage in all of our markets.
Knowledge of the foods service industry a plus.
Must have basic computer skills and be email savvy.
Good commission plus perks. Full or part time OK.
Can work from home. Call 561 620-8888 or email
resume to [email protected]
GM NEEDED! (Miami) MUST have solid GM experience w/ high-volume, upscale “Hip” restaurant &
bar. Full Financial/P&Ls, hiring, training, & supervising staff, etc. Familiar w/ Chef-driven “foodie” concepts and global/fusion cuisines. E-mail resume in
WORD format to: [email protected].
SALES ASSOCIATE WANTED
Industry leader seeks bilingual, self motivated, salesperson for Miami-Dade. Calling on
Supermarkets, Refrigeration Contractors,
Food Distributors, etc. Generous compensation program, local support and training.
Please contact Kevin @ 954-344-9658.
Place your classified ad now at TRNUSA.COM
Unemployed Building Contractor is now cleaning
ceiling tile and walls in place, no interruption
to your business, with a non-toxic enzyme.
Call Brant at 407.399.5809 for details.
Independent Reps calling on Restaurants. Earn an
extra 50k to 75k with our e-mail marketing program.
FAX resume to 631-424-6392 or e-mail us at
[email protected] 1212
Merchandise
INDEPENDENT REP needed for North Florida
Territory. Good commision program. Calling on
Foodservice, Hospitality Dealers. Designers,
Hotels. Call Sherman 866-791-7064. email:
[email protected]
Toothpick Flags! Great for parties, luncheons and
special events like “Name A Hamburger” party!
Available in stock and custom designs for all occasions.
Fast turn around. 800.962.0956 or www.flagco.com. 0312
Leading USA Manufacturer of foodservice/tabletop display-ware presentations seeks company
employed Sales account representative in the
greater Dallas/Ft. Worth area. Maintain and service
an established dealer/distributor network and schedule product presentations with food industry enduser customers. Utilize our proven Pull-Thru sales
process to direct end-user orders thru the dealer
channel of distribution. Base salary of $27,000 annual, plus quarterly commission bonuses, paid expenses. Med/Dental program, vacation available.
See the world through our decorative light lenses.
A unique way of decorating! Many designs to choose
from www.feelgoodlightups.com or 800.962.0956 0312
Bookkeeping & Payroll for restaurants in FL/NC/US.
15+ years experience. NC based, no outsource. Toll-free
fax or we provide postage-paid mailing. Bonded,
insured. Data Management Inc. (828) 627-0706. 0312
◆
12 MONTHS
OF CLASSIFIED
ADVERTISING
FOR ONLY
149.
$
Today’s Restaurant
wants to help you!
Services
Service oriented HR professional with over 20 years
of experience can assist you in building and developing human capital and ensuring compliance. Available
onsite. Regular or contract. Barry 407-575-2970.
STOP THAT CUSTOMER and get their attention with
CUSTOM BOWFLAGS. Many sizes & shapes. Call
800-962-0956 or www.flagco.com/flags/bowflags. 0312
12 MONTHS PLACE YOUR
149.
Situation Wanted
Unemployed?
Used Frozen Drink Machines
Cecilware: 2 Bowl - $1200 & 3 Bowl - $1800
Includes 1 case of mix (200 servings).
30 day warranty! Best deal in the State.
888-926-0001 ext. 1 0912
AD NOW AT
TRNUSA.COM
Independent Rep calling on restaurants for an e-mail
and internet program. The most effective and affordable way for a restaurant to reach their customers.
Generous commissions, residuals & bonus potential
for good performance. Fax resume to 631-4246392 or e-mail us at [email protected].
Flags and flagpoles for promotions, specials and
grand openings, etc. We do it all! 800.962.0956 or
www.flagco.com. 0312
Sales Representative at Filter Pure Systems, Inc.
Immediate Opening for Outside Sales Person.
5 – 7 years experience of water filtration or foodservice required. Commission heavy compensation plan.
Forward your resume to [email protected]. 0412
$
RESTAURANT PLACEMENT GROUP – Exclusive
recruiting, placement, and consulting services for the
Restaurant, Hospitality, and Food Service industry.
Personalized, professional service with absolute
strict Confidentiality and Guaranteed results. Contact
Ken Spahn at [email protected] or
(561) 372-6961; www.RestaurantPlacement.com.
WWW.TRNUSA.COM
Out of work professionals looking
for a job in the industry can
advertise their services FREE in our
classified section. It’s our way of
helping in these tough economic
times. Email your classified ad (25
words) to [email protected].
This is a limited time offer.
21
Real Estate
Restaurant, business and property happenings in Florida.
Dale Willerton
The Lease Coach
◆
Don’t get locked
into a long-term
lease renewal
unnecessarily.
than your first five years. Moving can be
difficult, frightening, time-intensive and
expensive; however, sometimes, this is
absolutely necessary.
Don’t accept an inappropriate
lease length. For new restaurants, an
initial lease term of five, seven or even
10 years is typical. However, when
renewing, do not automatically sign
for that same or similar time frame
without considering your own future.
Will you sell your restaurant or retire?
Don’t get locked into a long-term lease
renewal unnecessarily.
Don’t settle for your same rental payment. Achieving a rent reduction on
your lease renewal is a very real possibil-
Looking
$
$ $ $ $ $ $to
$ $$
$ell
$ $
property?
$your
$ $ $ $
$ $ $ $ $ $ $
$ $ $ $ $ $ $ $ $ $ $ $
BOCA RATON ✦ OPEN STORE / TURN KEY
2-1/2 year old ice cream yogurt cafe in Publix Shopping Center
Asset sale. ✦ Profit 4 to 6 times on ice cream products.
GENERAL INFO:
✦ Price reduced to
$49,000.
✦ Inventory: $2000.
Site Selection
OLD$
$ $✓ $
$ $ $ $ $ $ $ S$
!
✦ Furniture, Fixtures &
Equipment: $55,000.
✓ Shopping Center
$
$
✦ Leasehold
Improvements:
$100,000.
$ $ $ $ $
✦ Lease/Month: $2300.
$ $ $ $ $
✦ Square Footage: 1130
✦ Expiration: 11/30/13
with one 5 year option
$ $ $ $ $ $ $ $ $ $ $ $
So if you are in the market to sell…
Call Frank Stellino now:
$ $ $ $ 561-305-2772
[email protected]
$ $ $ $ $ $ $
Cell:
Finkel Business and
Real Estate Brokerage
8453 NW 78th Court ✦ Tamarac, Florida 33321
Email:
Properties
of Boca
Raton,
P.A.$
$ $ $ $Stellar
$
$
$
$
$
$
$
Office: 561-995-2731
Call Peter Robinson
561-445-8198 ✦ Fax: 561-955-8530
[email protected]
www.probinsonbiz.com
1200 Clint Moore Rd. Suite 9
Boca Raton, FL 33487
$ $ $ $ $ $ $ $ $ $ $ $
WWW.TRNUSA.COM
See LEASE COACH page 22
FOR SALE
Ice Cream & Yogurt Store
$ $ $ $ $ $ $ $ $ $ $ $
We can find the right buyer
$ $ $ $ $ $ $ $ $ $ $ $
for your restaurant!
$ $Some
$ of$the $
$ we
$provide…
$ $ $ $ $
services
management
$✓ $
Build$
Outs$ $ $
✓ Architectural Plans
$✓ $
Turn $
Key $
Jobs$ $
ity. If your landlord is leasing space to
new tenants at less than what you are
currently paying, a rent reduction for
you should be achievable. If your current rental rate is artificially high
because of your last tenant allowance, a
rent reduction on your renewal term
could also be in order. Again, talk with
other tenants who have recently
renewed or moved in to see how much
they are paying.
Don’t allow the landlord to retain
your deposit. If you have paid the landlord a deposit, ask for this back upon
your lease renewal date. You have
proven yourself as a responsible tenant
over your initial term. Why should your
landlord keep this money? The Lease
Coach frequently gets the restaurant
tenant’s deposit back as part of the
renewal negotiations.
Brokers … Friend or Foe? Real estate
agents and brokers typically work for the
landlord who is paying their commission. It is not normally the agent’s role to
get the tenant the best deal – it is their
job to get the landlord the highest rent,
the biggest deposit, etc. The higher the
rent you pay, the more commission the
agent earns. If you are researching mul-
◆
FLORIDA
I have just returned from speaking at
the International Restaurant &
Foodservice Show of New York.
Hundreds of restaurant tenants were in
the audience to learn more about the ins
and outs of properly negotiating their
commercial lease renewals. Here are a
few tips I shared with them:
Create competition for your tenancy.
Negotiate on multiple locations simultaneously – especially with lease
renewals, even if you don’t want to
move. Create options and play one landlord against another. Share with each
landlord that you are receiving other
proposals. The Lease Coach makes the
landlord earn your tenancy or re-earn
your renewal.
Start the planning and site selection
process well in-advance. For existing
restaurants and lease renewals, begin 12
months in-advance. This allows for
ample time for negotiating, completing
paperwork, searching for alternate sites
(if necessary) and accounting for
Murphy’s Law.
Keep your success quiet. Landlords
often try to raise the rent due to a
restaurateur’s success. If doing well in a
particular location, you likely will not
want to move even if you can afford the
rental increase. Some realtors and
landlords may try to take advantage of
restaurant owners knowing how
expensive it can be to move and set up
a new dining establishment.
Talk to other tenants. For lease
renewals, talk with other tenants in the
building who have recently renewed
leases. Ask how these renegotiations
went and what the landlord was willing
to agree to in terms of rental rates and
further tenant incentives.
Negotiate for lease renewal incentives. For some reason, restaurant tenants neglect, or are simply fearful of
negotiating for lease renewal incentives. If your lease is expiring, ask yourself what inducements (eg: free
rent/tenant allowances) would the
landlord give to a new tenant just coming into the property.
Don’t have false optimism. When
restaurant owners tell me their restaurant isn’t doing well, but they want to
renew their lease anyway, this is false
optimism. Unless you change location
or something else about the way you do
business, you should not realistically
expect your next five years to be better
MARCH 2012
Lease renewal do’s & don’ts for restaurant tenants
tiple properties, try to deal directly with
the listing agent for each property,
rather than letting one agent show you
around or show you another agent’s listing. Your tenancy is more desirable to
the listing agent if he can avoid commission-splitting with other agents.
Don’t disregard your Operating
Costs. Having your lease and/or operating costs audited are effective ways to
keep your landlord and property manager accountable. Frequently, restaurant
tenants pay inflated Common Area
Maintenance (CAM) because of padded
or miscalculated operating costs. Often,
it can be advantageous for groups of
tenants sharing the same property to
unify for an operating cost audit.
22
FLORIDA
MARCH 2012
Lease Coach
FLORIDA BURGER FRANCHISE
from page 21
Don’t exercise options. Even
though you have a renewal option,
you may not want to exercise it –
especially if the renewal term’s rental
rate automatically increases or can’t
decrease. If you are certain that your
landlord wants you to stay and market rates (the “going rate” in your
neighbourhood) have softened, you
may want to negotiate the renewal
from scratch.
Exclusive franchise rights for one county in Florida with two profitable and operating
restaurants. Previous 24 months grossed $2.8 million with a net profit $565,000 Two
prime operating and fully staffed locations with 20 year leases. Minimum franchise
obligation is for 7 stores.
WE HAVE MINIMIZED YOUR FINANCIAL RISK
WHILE MAXIMIZING YOUR GROWTH POTENTIAL!
◆ Two restaurants:
2000 sq. ft. & 2500 sq. ft.
◆ Have several potential
sites for third location
◆ Projection of 18%
net profit per year
◆ SBA approved franchise
Asking Price: . . $2,400,000
2011 Gross Income:
. . . . . . . . . . . . . $1,831,000
Cash Flow: . . . . . . $361,000
FF&E: . . . . . . . . $1,400,000
Year Established: . . . . . 2010
Financials Are Combined
Dale Willerton - The Lease Coach is a
Commercial Lease Consultant and author of
“Negotiate Your Restaurant Lease or Renewal”.
For your free copy of Dale’s CD, Leasing Do’s &
Don’ts for Restaurant Tenants email
[email protected]
call
800.738.9202 or visit www.TheLeaseCoach.com
and/or www.HelpULeaseRestaurant.com.
Looking to sell or cash infusion to continue with build out.
Owners will consider management structure to assist with additional franchise obligations.
Finkel Business and Real Estate Brokerage
8453 N.W. 78th Court Tamarac Florida,33321
Call Peter Robinson at 561-445-8198 ◆ Fax: 561-955-8530
[email protected] ◆ www.probinsonbiz.com
RESTAURANT BUILDING FOR SALE
State Road 60 Road Frontage • 8825 20th Street, Vero Beach, FL 32966
LOT SIZE: .46 Acres with approx. 150 Ft of road frontage
on State Road 60 and 133 ft. of depth.
BUILDING: 1,840 Square Feet
ZONING: General Commercial
RE TAXES: $4,465.00
UTILITIES: County Water & Sewer
• High Visibility on SR 60
• Fully Equipped Restaurant
• Ample parking
• Minutes from I-95 / Downtown Vero
• Located near Truck Stop next to a 7-11 store.
• Bring your own concept.
Contact Frank Stellino to learn more about this listing:
561-305-2772 • [email protected]
Stellar Properties of Boca Raton, P.A.
561-995-2731• 1200 Clint Moore Rd. Suite 9 • Boca Raton, FL 33487
SALE PRICE:
650,000.00
$
NEW LISTINGS FOR SALE
Latin Grill
Latin Grill
427 So. Federal Highway
Pompano Beach, Florida
Sale Price: $130,000 —
Negotiable
Lease: 5 yrs w/ option
Rent: $3200/Month includes
garbage & water
Sq.Ft: 1500
Description: Patio facing
Federal Highway next to
Starbuck's Coffee. Opened
only 5 months and making a
profit of not less than $6,000
per month. Excellent location
for all types of restaurants.
Casa Mia Italian
Steakhouse
Casa Mia Italian Steakhouse
1000 No. Collier Blvd
Heritage Sq. Shopping Mall
Marco Island, FL 34145
PROPERTY FOR SALE
Sale Price: $195,000
Rent: $3600.00 per Month.
Sq.Ft: 4,000
Only open 5 months and
grossing at least $18,000 per
month and making a profit.
Beautiful restaurant with great
location in the heart of Marco
Island. Huge stylish bar. Own a
piece of heaven in beautiful
Marco Island… Paradise
HIGH VALUE, HIGH VISIBILITY FREE STANDING BUILDING FOR SALE
LOCATED ON US1 IN TEQUESTA, FLORIDA • 12,000 SQ. FT. LOT (100 X 120)
• Ideal for any restaurant or chain operation
• Includes equipment and furniture
• Remodeled 5 years ago — Including new roof
• 3395 sq. ft. restaurant, 1224 sq. ft. basement
Contact Frank Stellino to set up a viewing or to learn more about this listing:
Contact Frank Stellino to view these listings:
Cell: 561-305-2772 Email:
Cell: 561-305-2772 Email:
[email protected]
Office: 561-995-2731
1200 Clint Moore Rd. Suite 9 • Boca Raton, FL 33487
Office: 561-995-2731
1200 Clint Moore Rd. Suite 9 • Boca Raton, FL 33487
ASKING PRICE:
[email protected]
◆
WWW.TRNUSA.COM
700,000.00
$
Culinary Software Services has
revamped “Chef Tec TT” to create a
modular system for their suite of
Chef Tec products. The new modular
system will allow for complete customization of foodservice software
based on individual needs. Modules
that may be added to different versions
within the ChefTec range include:
Production Management, Waste
Tracking, Lot Tracking, Alerts &
Reminders, and HACCP. The new modular system will be on display at four
upcoming trade shows. The Production
Management Module (PMM) keeps
ordering and production schedules
tight and precise. Users can automatically create prep and production sheets
based on menus, requisitions, sales
data, and/or user defined par levels.
Master Production Sheets can be split
into multiple Location Production
Sheets for food preparation by area. The
Waste Tracking Module (WTM) allows
for the tracking and analysis of waste.
Reports provide summary
and detailed
information on
trends related
to waste in a foodservice operation.
Waste tracking reduces over-purchasing
as well as disposal and hauling costs. For
all details visit www.ChefTec.com.
◆◆◆◆
Healthcare Solutions Team (HST)
announced that it has entered into an
agreement to provide affordable insurance plans for the United States Chef
Association (USCA), the only nationwide chef trade
association.
Un d e r t h i s
arrangement,
USCA members will be entitled to group insurance rates through HST. Three levels of
healthcare plans have been created to
address the unique issues of a chef's
lifestyle: Prix Fixe, Entree and A La Carte.
They offer portable, 24/7 coverage on
and off the job, along with easy, no-hassle payment options. In addition, personal Advocates from HST are available
to answer questions and assist members. Major medical plans are compliant
with the Affordable Health Care Act.
"Our partnership with USCA exempli-
LED LIGHTING
◆◆◆◆
Coffee and tea remains a key foodservice industry growth driver, buoyed
by aggressive menu innovation and a strong
foothold in the
breakfast daypart,
according to Coffee
and Tea Foodservice
Trends in the U.S.,a just-released
study from market research firm
Packaged Facts. Sales of coffee and tea at
restaurant and drinking places are projected to reach $18.7 billion in 2012.
Sales spiked 11% in 2011, driven by the
return of consumers to the restaurant
industry, aggressive coffee and tea menu
innovation, increased penetration of
coffee and tea among restaurant units,
and menu price increases. "The Big
Four" in this market -- Dunkin Donuts,
Green Mountain Coffee Roasters,
McDonald's, and Starbucks -- each generate coffee and tea revenue in excess of
$1 billion. Led by these mavericks, coffee and tea players continue to outperform restaurant industry growth, with
restaurant brands across the foodservice spectrum pursuing incremental
profits through improvements in coffee
and tea quality and variety.
STARBUCKS® Times Square, New York
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Call us today for a free consultation on your next
retrofit or new construction lighting project.
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www.LEDsource.com/Tampa010 ▼ [email protected]
◆◆◆◆
Snyder’s-Lance Food Service
Division has added three new cracker
varieties to its lineup of food service
products: 51% Whole Grain Saltines,
Multigrain Wafers and Sesame Twins.
The three new cracker varieties will
serve restaurant, healthcare, education
and military
food service
customers
across the
country and
reflect the company's ongoing commitment to making consumer-desired
nutritional changes, including the
removal of high fructose corn syrup
from all Snyder’s and Lance branded
products. “We’re committed to providing food service operators with freshbaked, high quality products for their
customers,” said Mark Budd, Director of
Foodservice and Vending. “We’re confident that the newest additions to our
food service line provide sensible options that diners will
love.” The three
new items will be
conveniently packaged in 2-packs,
with 500 packs per
case. Visit www.snyderslance.com or call
1-800-233-7125 Ext. 25696.
COMING IN MAY 2012…
The FOOD TRUCKS
& MOBILE MARKETING
Special Issue
It’s the perfect
advertising
vehicle for
any business…
Hot Shot Delivery Systems
CATERING TRUCKS ◆ TRUCK GRAPHICS ◆ COOKING EQUIPMENT
FOOD ◆ FOOD TRANSPORT EQUIPMENT ◆ GENERATORS
EXHAUST SYSTEMS ◆ PLUS MANY MORE
Don’t miss this great advertising opportunity —
Reserve your ad space now!
◆◆◆◆
Today’s Restaurant invites you to
submit information for the What’s
Going On column. Get free publicity for
your company and products. Try and
keep the word count between 25-75
words. Send your company news and
art or photos to [email protected].
(561) 620-8888 ◆ www.trnusa.com
◆◆◆◆
WWW.TRNUSA.COM
Photo courtesy of
◆
FLORIDA
◆◆◆◆
Your Source for
fies what Healthcare Solutions Team is
all about," said Grant Born, company
principal. "Our goal is to work with individuals and organizations to develop
solutions that are on target for their specific needs." For more information, visit
the
company's
website
at
www.HealthcareSolutionsTeam.com.
MARCH 2012
cept. Under the direction of Larry
LaValley, assistant general manager and former executive chef under
acclaimed celebrity chef Mark Militello
- 3800 Ocean offers a unique approach
to dining with a collective menu that is
produced by the entire culinary staff,
highlighting chef specialties and culture. The culinary team at 3800 Ocean is
inspired by sustainable practices and
sources local ingredients where possible. Highlighted signature dishes are
created with freshfrom-the-ocean
seafood including scallops harvested by personalized scallop divers,
ingredients from Swank
Specialty Produce’s hydroponic farm
and poultry from Murray’s familyfarmed and naturally raised chickens.
from page 12
23
What’sGoing On
24
MARCH 2012
FLORIDA
◆
WWW.TRNUSA.COM

restaurants - Today`s Restaurant News

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