TRN Florida 0413 - Today`s Restaurant News

Transcription

FLORIDA EDITION
FLORIDA’S FOODSERVICE INDUSTRY NEWSPAPER
NEWSPAPER ◆ $3
WWW.TRNUSA.COM
VOLUME 17 NUMBER 4 ◆ APRIL 2013
Restaurants embracing
social CRM trend with Evzdrop
Appetizers:
Bennigan’s
new partner
agreements
5
The sugary
sweetness
of gum
11
Tampa’s new
boutique hotel
19
Entrées:
Advertisers Directory. . . . . . . . 2
Calendar Events . . . . . . . . . . . . . 16
Classified Ads. . . . . . . . . . . . . . . . . 18
Food & Beverage . . . . . . . . . . . . . 11
New Openings . . . . . . . . . . . . . . . . . 6
Under the Toque . . . . . . . . . . . . . 13
What’s Going On . . . . . . . . . . . . . . 3
As smartphones are becoming the
preferred device for media consumption,
more and more restaurants are beginning to take advantage of mobile apps. A
few of the trends hitting the industry are
social customer relationship management (CRM), real-time communication
and location-based services (LBS).
The ability to engage and communicate with customers while they’re dining
in your restaurant or figuring out where
they want to grab dinner is crucial if you
want to boost sales, increase engagement
and get to know your customers better.
A new iPhone and Android app that
recently launched, called Evzdrop, is
combining all three trends. Evzdrop is a
free mobile app that over a dozen restaurants in Chicago are already using to access the thoughts and opinions of their
customers, in real time, while the patrons
are dining at their establishment.
In a nutshell, Evzdrop works by allowing customers to follow, or “eavesdrop,”
on places they like to get an inside look at
the people who are present and posting.
Customers currently at the establishment
can post 140 character comments, or
“Drops,” in real time. Both customers and
businesses can comment on Drops and
hand or travels to social media sites. Businesses can also use Evzdrop to target customers inside or nearby their restaurant.
For example, if it’s a slow Monday, a manager can issue a push notification letting
those in the area know that the appetizer
specials have been extended to 9 p.m.
◆
Too often,
a restaurant finds
out about an issue
long after the
customer is gone.
have conversations in real time.
For example, if a patron Drops and
says his salmon is salty and overcooked,
the manager at the restaurant will receive
an alert instantly and can respond and
rectify the situation before it gets out of
Dessert:
PAID
WEST PALM BEACH,FL
PERMIT NO. 4595
PRSRT STD
US POSTAGE
Call now:
561.620.8888
Burger 21 announces
priority markets for Q213
Tampa, FL – Burger 21®, a new franchise founded by the owners of The
Melting Pot® Restaurants, Inc., announced its priority markets for franchise development in the second
quarter of 2013. These markets include: Florida, Georgia, North Carolina, Texas and the Washington, D.C.
metro area. To date, Burger 21 has six
locations open and 11 franchised
restaurants in development along the
East Coast.
Most recently, Burger 21 signed a
lease agreement to develop its first
franchised restaurant in Atlanta. The
restaurant will be located in the Mall of
Georgia area and is scheduled to open
later this year. Additionally, the company’s second franchised location
o p e n e d i n Fe b r u a r y n e a r t h e
University of Central Florida in Orlando and its third franchised location
is slated to open in late April in
Voorhees, N.J.
“We are very excited about the
growth Burger 21 has experienced in recent months and will be targeting a
handful of markets in 2013 that present
even more expansion opportunities for
the brand,” said Dan Stone, vice president of franchise development for
Front Burner Brands, management
company for Burger 21. “Our brand differentiation has allowed us to be a
standout in the better burger segment
and has created momentum that will
propel growth in new and existing markets throughout the year.”
Since launching an aggressive
growth initiative in Fall 2011, Burger 21
has signed franchise agreements with
eight different entities in seven states
to develop a total of 13 franchised units
in markets along the East Coast, including Atlanta, Orlando, Voorhees,
N.J., Charlotte, N.C., Washington D.C.,
See BURGER page 4
Evzdrop’s CEO is David Rush. A lot of
location-based apps on the market target
users whether they like it or not. Evzdrop
gives users the option to choose the communication they wish to receive. If a user
is “Listening,” or following, Giordano’s
and walks by, the restaurant may issue a
notification for a limited-time promotion, like ½ off all pizzas before 6 p.m. This
example of combining real time communication and location helps to drive and
increase sales. It also demonstrates mobile CRM best practices.
Evzdrop lets users remain anonymous, which is somewhat unique to review sites. Because the app uses
geo-fencing technology, restaurants on
the network know that the person who is
commenting, although anonymous, is
credible. Reviews can’t be written by
someone across town – the customer has
to be at the restaurant. Geo-fencing technology helps combat fake reviews.
On that same note, successful restaurants embrace feedback that’s both negative and positive. Allowing users to
comment anonymously in “Stealth”
mode encourages customers to leave
honest feedback. Restaurants like using
Evzdrop because it’s an effective way to
squash problems before patrons take to
sites like Facebook and Yelp to complain.
Social and mobile CRM apps are more
about two-way communication between
customers and restaurants. Communicating with customers and responding to
their needs and opinions strengthens relationships, increases loyalty and communicates that you care about the
customer – your most important asset.
Too often, a restaurant finds out about
an issue long after the customer is gone.
At that point, there’s not much that can
be done. For example, if a patron thinks
that the pasta is more spicy than usual,
the manager will be alerted in real time
and can let the chef know. The restaurant
can also respond to the customer to rectify the situation, whether that’s issuing
an apology or a gift card.
2
Appell Pie
Bathroom redux
FLORIDA
APRIL 2013
Howard Appell
813-230-8108
MARSAL IS NOW REPRESENTED IN FLORIDA BY:
3308 Park Central Blvd N. • Pompano Bch, FL 33064
954-972-1414
800-226-7600
www.chernoffsales.com
Since next month’s issue is going to
be about Restaurant Survival tips I
thought I should revisit the subject of
cleanliness in bathrooms and how
they reflect on the success or failure of
a restaurant.
As the old adage states, “People eat
with their eyes first” and if your restrooms are filthy it gives the impression
that management is not on top of its
game and the kitchen and the food
preparation is not as clean as they
should be.
As an owner or manager it is your responsibility to present your restaurant
in the best possible condition to the
public each day. Take a step back and
open the door of the restrooms one by
one and look at them through the eyes
of your potential customers. Is there
discarded paper on the floor? Are the
toilets dirty or clean? Are the trash bins
over-flowing? Are the faucets in good
working order? Is the toilet paper dispenser filled?
I recently took my five-year-old
granddaughter to an Ice Cream store
and she went to the ladies room. She
exited with a big smile on her face and
told me how pretty the walls were with
the mural paintings of animals. Another Ice Cream store has a door to the
washroom that is glass and allows the
occupant to see out but no one can see
in. Both positive chatter creators.
Several years ago I wrote the original column about Rest Stop bathrooms
and I mentioned how I always found
the Florida Turnpike to have the bestmaintained bathrooms in America, at
least the parts I have seen. Now they
have moved the bar even higher with
the unveiling of their new facilities and
Food Court model. When you enter the
new building you might think you are
entering a mall in an upscale neighborhood. In the space is a convenience
◆ Today’s Restaurant Publisher
store to your left and a small gift shop
on your right. Ahead is a high ceiling
area with plenty of light and lots of
seating surrounded by restaurants for
every taste.
◆
As an owner
or manager it is
your responsibility
to present your
restaurant in the best
possible condition
to the public
each day.
The toilet area is all tiled, sparkling
clean and fully staffed to make sure the
standards are kept at the highest level
all day long. They have sinks that are
more like troughs with faucets made of
some sort of stone looking material.
There is no paper hand towels so there
is no need for garbage removal on a
large scale. Newly designed electric
hand dryers have been installed that
allows you to place your hands down
into a chamber that automatically
starts the air flow that surrounds them
with drying warm air. To see photos of
the new facility go to our website
www.trnusa.com and look in the Business Network under photos.
Don’t you want customers to come
back? Don’t you want them to talk about
how good your food and service is? Of
course you do, but you don’t want them
to leave talking about how poor your
restroom maintenance is, no matter
how good the food is, so appoint someone to monitor them especially during
peak periods. This little bit of special
care can amount to thousands of dollars
on your bottom line over the year.
Index of Advertisers
Abacus..................................................................4
AMC Wholesale ..................................................3
American Range .............................................20
Anvi Builders .....................................................15
Atlantic Coast Fire ............................................5
Broward Nelson Fountain......................13 & 19
Build Our App Now ..........................................15
Chernoff ...............................................................2
Cool-Off...............................................................10
Culinary Software Services ...........................13
Delray Foodservice ..........................................15
Filter Pure............................................................2
Finkel Business Brokers ................................ 19
Florida First Insurance....................................12
Florida Restaurant Assoc. .............................13
Gelato Fino ..........................................................11
JF Auctions........................................................15
Master-Tech Service .........................................6
Miller & Associates...........................................17
Prime Meat Cuts...............................................14
S.E.R.V.E. ............................................................14
South Florida Food & Beverage Expo.........12
Thunderbird ........................................................9
Toby Neverett Auctions ....................................1
ToucheSuite ........................................................6
Trade First ..........................................................12
Tropical Equipment ...........................................7
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
ADVERTISING MANAGER ...... Howard McKinney
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.
SALES MANAGERS .................... Terri McKinney
ART DIRECTOR .................................Jim Pollard
............................................ William Lagusker
GET INVOLVED! Today’s Restaurant accepts contributions for our monthly articles and features including Calendar Events, New Openings,
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!
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM
3
What’s Going On
Important new products, corporate news and industry events.
Food Equipment International is
a new equipment dealer located at
1969 South Park Rd., Pembroke Park.
They are located in a 30,000 square
foot modern warehouse. They supply
new and used restaurant, bakery and
supermarket equipment and will be
doing monthly auctions in house. Visit
the company website online at
www.foodequipmentinternational.com
or call 954.981.5559.
◆◆◆◆
Downtown Disney has plans to
transform into a new dining-shopping-entertainment district called
Disney Springs. The project is expected to create 1,200 temporary construction jobs and 4,000 permanent
jobs. The project is set to
open in phases
and is slated for a
2016 completion.
It will expand the existing Downtown Disney from 75 to
more than 150 shopping, dining and
entertainment venues.
◆◆◆◆
◆◆◆◆
T h e Fl o r i d a Re s t a u r a n t &
Lodging Association Educational
Foundation is the only organization
in Florida that offers the ProStart
p ro g ra m , t h e L o d g i n g
Management Program
and the Skills, Tasks
and Results Training
program. These prog ra m s we re d e ve l oped to increase the
quality and employability
of today's high school graduates by
p rov i d i n g t h e m w i t h
t ra i n i n g re l a t e d t o
important job skills as
well as opportunities for
careers and higher education. Students are introduced
to careers in foodservice and lodging
and are taught basic skills needed for
success in these industries. This is accomplished through dynamic and
There are lots of lava cakes
out there, but Love and Quiches
now offers a Peek-A-Boo
Chocolate Truffle, offering
a heart of pure chocolate
ganache (a rich mixture
of dairy heavy cream
and fine chocolate),
which transforms into a
most luxuriously rich
molten chocolate sauce
when gently warmed. This
fine chocolate dessert is
made entirely without
wheat flour, so more people can
enjoy it. “Our individual truffle is
just the right size and loaded with
intensely flavored chocolate. Let it
star on your dessert menu. They
come in 24-4 oz portions per case
and are a Kosher dairy product, says
the company.” The company can be
reached by visiting their website
www.loveandquiches.com or by
calling 800.525.5251.
comprehensive curriculums coupled
with on-the-job training. For all details call 866.288.8820.
◆◆◆◆
A new line
of two ounce
pumps s p e c i f i cally designed
t o d i s p e n s e larger portions of
condiments and ingredients has recently been introduced by Server
Products. Good for back-of-house
dispensing, these pumps deliver
portions up to 2 oz. (60 mL) per stroke
to help speed prep time and improve
operational efficiency. They come
with 1/2 oz. and 1/4 oz. portion-reducing gauging collars to customize
portion size for consistent, accurate
dispensing. All details can be seen at
www.server-products.com or call
them at 800.558.8722.
◆◆◆◆
On August 22-25,
2013 The Personal Chef
Conference will be held
in Orlando at the Rosen
Plaza Hotel. The United
States Personal Chef
Association (USPCA),
will host it’s national
conference offering
ideas from industry
experts, featured speakers and a wealth of continuing education classes, workshops and seminars.
The 15th annual conference is open to
the public.
◆◆◆◆
The International Dairy-Deli-Bakery Association's™ 49th annual seminar and expo, Dairy-Deli-Bake 2013,
will be held in Orlando, FL, at the Orange County Convention Center, June
2-4. The theme for the show is Foodie
All-Stars. The IDDBA show is a fullservice seminar and expo with qualified retail buyers and merchandisers,
the best dairy, deli, bakery, cheese,
foodservice products, packaging,
services, and the highest-rated speakers in the business. This event is called
the Show of Shows because it's the
one conference that offers an extensive seminar program that has meaningful content for personal and
professional growth; pre-qualified retail buyers, merchandisers, and executives who are ready and willing to do
business; a 1,600 booth expo filled
with some of the very best products
and services for the fresh-food categories; and world-class merchandising ideas and demonstrations with
See WHAT’S GOING ON page 8
AMC WHOLESALE, INC.
YOUR LOCAL DISTRIBUTOR FOR THESE QUALITY LINES:
More
Product Lines
Available —
CALL!
Stocked
in Miami
Call Us
Today!
Call AMC Wholesale, Inc. for the dealer nearest you!
877.406.9470 • www.amcwholesaleinc.net • [email protected]
FLORIDA
◆◆◆◆
Bake’n Joy’s PanFree pre-deposited muffin line now includes a selection of 2.5-ounce and 4.25-ounce
muffin batters, alongside the original
5 . 2 5 - o u n c e b a t t e r s.
These new PanFree
muffin batter sizes
allow operators to
serve single-serve,
fresh and delicious
muffins with minimal labor,
according to the company. The batters
are pre-measured units deposited into
bakeable paper pans and flash frozen
for a fresh, out-of-the-kitchen taste.
The paper pans are then placed in
plastic trays and sold in 96-packs of
2.5-ounce batters, and 36-packs of
4.25-ounce batters. The PanFree muffin batters are available in a variety of
traditional and unique flavors. For all
information you can visit them online
at www.bakenjoy.com.
APRIL 2013
On June 21-22, 2013 Taste of the
Caribbean will be held in Miami. It
will be at the Hyatt Regency Hotel. Titled: A Gourmet Indulgence, all the
tastes and aromas of
the Caribbean
come alive as
top chefs, culin a r y a r t i s t s,
and masters of
island flavors compete for top honors,
while judges, indulge, in all their
splendid culinary creations. For more
information call 305.443.3040 Ext. 110
or email: [email protected].
4
APRIL 2013
FLORIDA
Bono’s Bar-B-Q gives back to the Boselli Foundation
Jacksonville, FL - In 2012, Bono’s Pit
Bar-B-Q raised over $10,000 for The
Boselli Foundation using their Gift Card
Program. The mission of the Boselli
Foundation is to help children become
champions at home, at school, and in
the community. The Boselli Foundation
is a non-profit organization striving to
help children in at-risk neighborhoods
on the Northside of Jacksonville. In 2007,
the Boselli Foundation established the
Youth Life Learning Center which today,
provides both an after school program
and a 6 week summer camp. The foundation’s holistic faith-based and academic approach has assisted our youth
in increased FCAT scores, grade point averages, reading, math, and language arts
grade levels, school attendance, and positive character development. Bono’s BarB-Q is proud to work with this
foundation and support the children in
their community.
Bono’s Pit Bar-B-Q has selected a
local philanthropy for the past 4 years to
raise money and awareness through
their Gift Card program. Previous recipients have been The Donna Foundation,
Wounded Warrior Project, Second Harvest Food Bank, and Toni Boselli Foun-
dation. While Bono’s contributes time,
money, food, and mentoring for many
different charitable organizations
throughout the year, the Gift Card Program has been able to generate the most
awareness and money, with totals sometimes exceeding $20,000.
In 2013, Bono’s Pit Bar-B-Q has selected The ALS Association. Bono’s will
offer their customers a 10% discount on
every purchase in which they used a
Bono’s Gift Card to pay for their meal.
Every time a customer loads or re-loads
a gift card, Bono’s will donate 10% of
that amount to the ALS Association.
“We would like to continue to raise
even more money for these amazing
organizations each year,” said Josh
Martino, Vice President of Bono’s.
The ALS Association raises awareness for Lou Gehrig’s disease. Lou
Gehrig, with whom ALS is most commonly associated, first brought national and international attention to
the disease back in 1939 when he
abruptly retired from baseball after
being diagnosed with ALS. Amyotrophic lateral sclerosis (ALS) is a progressive neurodegenerative disease
that affects nerve cells in the brain and
the spinal cord. Motor neurons reach
from the brain to the spinal cord and
from the spinal cord to the muscles
throughout the body. The progressive
degeneration of the motor neurons in
ALS eventually leads to their death.
When the motor neurons die, the ability of the brain to initiate and control
muscle movement is lost. With voluntary muscle action progressively affected, patients in the later stages of the
disease may become totally paralyzed.
The ALS Association strives to fight this
disease every day.
Bono’s Pit Bar-B-Q with many locations is
doing work to help make a difference in the community. The Jacksonville location can be reached
at 904.880.8373.
Burger
from page 1
Albany, N.Y. and Sarasota, Fl.
With six locations open in Tampa
Bay and Orlando, Fl., and 11 in development in seven states, Burger 21 www.burger21.com - is a fast-casual
franchise concept founded in 2010.
Burger 21 is a chef-inspired brand
with offerings including 21 unique
burger and slider creations ranging
from hand-crafted, freshly ground
Certified Angus Beef® to chicken,
turkey, shrimp and tuna burgers,
made-to-order salads, all-beef hot
dogs, hand-breaded chicken tenders
and an extensive shake bar including hand-dipped shakes, floats and
sundaes. Burger 21 is an affiliate of
Front Burner Brands, a restaurant
management company headquartered in Tampa.
Front Burner Brands - www.frontburnerbrands.com - (formerly known
as TGS Restaurant Management) is a
restaurant management company
headquartered in Tampa, Fla. It is affiliated with the corporate owners of and
its management services extended to
The Melting Pot Restaurants, Inc.,
founded in 1975 with more than 135 locations in North America and more
than 25 locations currently in development, Burger 21 with six locations
open in Tampa Bay and Orlando, Fla.,
and 11 in development in seven states,
GrillSmith with six locations in the
Tampa Bay area and other new franchise concepts in development.
5
We Now Distribute
Premium
Gourmet
Fountain
Syrups
• CO2 Gas, Beer Mix • Nitrogen and Helium
• Bulk CO2 in Various Size Cylinders
Dallas, TX – On the heels of another
phenomenal year of growth in 2012,
Bennigan’s Franchising Company is continuing to reinvent itself in the U.S. and
on a global scale. The iconic brand announced the signing of five new franchise agreements and plans to develop
20 new restaurants. These newest franchise partners will bring the chain’s Legendary Irish hospitality to cities
throughout Texas, Tennessee and
Florida, joining a franchise team that is
also currently expanding the brand internationally in the United Arab Emirates, Cyprus and Mexico.
This explosive growth, along with
three domestic openings at the end of
2012 and a recent debut in Dubai, is another example of how Bennigan’s has
rekindled a ‘bleeding green’ passion in
loyal guests and partners worldwide.
“We are honored to team up with so
many committed franchisees who believe in our mission and want to grow
with us as we continue to revolutionize
casual dining," said Paul Mangiamele,
Bennigan’s President & CEO. "This intense passion and nostalgia for our
brand is what has fueled our return to
relevance and shown our guests and
franchise partners that the beloved Irish
brand they remember is back and better
than ever."
New Bennigan’s Area Developer
Aslam Khan, CEO of Falcon Holdings, is
a well-respected businessman in the
QSR space with over 200 Church’s Fried
Chicken locations.
The Bennigan’s corporate team is
looking forward to partnering with
such a talented and experienced
restaurateur to develop five restaurants
and expand the brand into Florida and
Texas markets. Khan’s first restaurant is
expected to open in late 2013 on the
site of a former high-volume Bennigan’s location in Orlando, Fl.
“Having been a franchisee for several decades, I seek franchisors with a
razor-like focus on providing the resources and infrastructure that not only
supports their franchisees but also provides a business model capable of producing compelling returns on capital,"
said Aslam Khan, CEO of Falcon Holdings. “For me, it’s about finding true
restaurant operators servicing operators. Falcon Holdings has found this
unique formula with the Bennigan’s
Franchise model.”
David Hollinger of Hollinger Restaurant Group has signed an agreement
to develop three Bennigan’s restaurants
in the Florida Panhandle. Hollinger has
also enjoyed business success in the auSee BENNIGAN’S page 14
FLORIDA
Bennigan’s new franchise
partners agreements
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FROM CONCEPT TO COMPLETION…
KITCHEN DESIGN
NEW & USED EQUIPMENT
AUCTION SERVICES
Full Service
General Contractor
Full Service Restaurant
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Dealer
Full Service Auctioneers
Specializing in restaurant building
State Certified General Contractor since 1985
Specializing in restaurant equipment
and general merchandise
Finally… An Auction
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Anvi Builders, Inc.
1200 Clint Moore Rd, Ste. 9
Boca Raton, FL 33487
Phone:
(561) 998-3587
www.anvibuilders.com
CGC033957
APRIL 2013
241 SW 21 Terrace, Fort Lauderdale
BROWARD 954-584-7330 DADE 1-800-CO2-TANK
Post Mix Syrups and a Variety of Top Quality Concentrated Bar Juices
Delray Foodservice, Inc.
JF Auctions, Inc.
1802 4th Avenue North
Lake Worth, Florida 33461
Joe Stellino, Auctioneer
Phone:
www.jfauctions.com
License AB2780 & AU3894
(561) 202-9966
www.delrayfoodservice.com
Phone: (561)
756-1312
…BECAUSE EXPERIENCE MATTERS.
6
New Openings
FLORIDA
APRIL 2013
New business opportunities in Florida’s foodservice industry.
Now Open
◆ SHONEY'S (largest one to date), 600 Pier Park Dr Ste 125,
Panama City Beach
◆ FL CAFE, 1360 Collins Ave, Miami Beach
◆ FOUR STARS PIZZERIA BY ITALIAN RED SAUCE
3834 N University Dr, Sunrise
◆ SEAHORSE FASHION CUISINE
10660 Forest Hill Blvd Ste 170, Wellington
◆ TUN-DU-REE, 511 N Franklin St, Tampa
◆ BAY BISTRO, 333 S Franklin St, Tampa
◆ PIQUANT (opened earlier this year), 1633 W Snow Ave, Tampa
◆ ANISE GLOBAL GASTROBAR, 777 Ashley Dr, Tampa
◆ LOUIE'S MODERN - REST & CATERING FACILITY
1262 Palm Ave, Sarasota
◆ CHUY'S MEXICAN
7913 W. Irlo Bronson Memorial Highway, Kissimmee
◆ YOUR PIE (PIZZA RESTAURANT)
1545 County Road 200 Ste 125, Fleming Island
◆ HIBACHI BUFFET & GRILL, 326 SE 1st Avenue, Florida City
◆ BRAVO ROBERTO, 1724 SW St Lucie W Blvd, Port St Lucie
◆ LE RENDEZ-VOUS, 221 Datura St, West Palm Beach
◆ TACO BEACH, 2941 E Las Olas Blvd, Ft Lauderdale
◆ JOE'S SEAFOOD SHACK, 4402 N University Dr, Lauderhill
◆ TEXAS HOLD EM, 2528 N Federal, Ft Lauderdale
◆ SOUVLAKI FAST, 706 S Federal, Ft Lauderdale
◆ THE ROOFTOP GARDEN, 175 NE 40th St, Miami
◆ MICROTEL INN & SUITES'S NEW ITALIAN RESTAURANT
1320 Business Way, Lehigh Acres
◆ WILD SEA OYSTER BAR & GRILLE @ Riverside Hotel, 620 E
Las Olas, Ft Lauderdale
◆ OLD FOGIES - 1960's record store & restaurant, 26455 Old 41
Road Ste 13 A, Bonita Springs
◆ GATSBY'S PIZZA, 4450 Bonita Beach Road, Bonita Springs
◆ R’S DINER IS THE NEW NAME FOR NANA VETTA’S
COUNTRY DINER, 11518 U.S. 41 E, Naples
◆ WINGS-PIZZA-N-THINGS
2563 N. Atlantic Ave, Daytona Beach
◆ CAFE CATULA, 7190 SW 87th Ave, East Kendall
◆ MOJO DONUTS, 7906 Pines Blvd, Pembroke Pines
◆ BARREL & GRAIN, 125 Datura St, West Palm Beach
◆ PANERA BREAD, 3500 SE Federal Hwy, Stuart
◆ SIROCCO MEDITERREAN REST & LOUNGE
5791 Seminole Way, Hollywood
◆ BLOW FISH BAR AND GRILL
8305 Bay Pines Blvd N, Seminole
◆ LONG NECK BREWHOUSE, 950 SE Indian St, Stuart
◆ PORKETTA, 50 Biscayne Blvd Ste 7, Miami
◆ SHAGGY DOG PIZZA, 3650 N Federal Hwy, Lighthouse Point
◆ 595 TAP AND TAVERN, 11300 W St. Rd 84, Davie
◆ GROUND & POUND, 1701 N Congress Ave, Boynton Beach
◆ SWINE SOUTHERN TABLE & BAR
2415 Ponce De Leon Blvd, Coral Gables
◆ KOUZINA GREEK BISTRO, 3535 NE 2nd Ave, Miami
◆ MEANER WIENER, 500 S Howard Ave, Tampa
◆ MOLLY MALONE'S IRISH PUB, 304 E Davis Blvd, Tampa
◆ SECOND CUP (1st US location/out of Canada), 9106 Strada
Place, Naples
◆ BOILING CRAWFISH SEAFOOD REST & SPORTS BAR
5149 - 1 Normandy Blvd, Jacksonville
◆ BLUE LAGOON REST., 2000 Oyster Creek Dr, Englewood
◆ BEACHES WINGS AND GRILL
311 North 3rd St Ste 107, Jacksonville Beach
◆ CASA MOFONGO (OPENED EARLIER)
12001 Avalon Lake Dr Ste H, Orlando
◆ BUCA DI BEPPO, 4125 Cleveland Avenue, Ft Myers
◆ CHARLIE'S BISTRO & BAR, 100 Costa del Sol Blvd, Doral
◆ BUSTER'S DOUGHBOYS & CLAM CAKES - a New England
themed Rest, 4305 N Pine Island Rd, Sunrise
◆ BAREZZITO SOUTH BEACH - Sushi bar & Music, 2000 Collins
Ave, Miami Beach
◆ THE GRASSHOPPER/EL CHAPULIN
7253 S. Tamiami Trail, Sarasota
◆ SEA DOG BREWING CO. (EARLY APRIL)
8496 Palm Parkway, Lake Buena Vista
◆ DUNKIN' DONUTS & BASKIN ROBBINS ICE CREAM
3124 North Roosevelt Blvd, Key West
◆ HOULIGAN'S, 1396 Dunlawton Ave, Port Orange
◆ GRANTLEE'S TAVERN & GRILL
2004 N Dixie Frwy, New Smyrna Beach
◆ FIRE RESTAURANT, 325 W Central Ave, Winter Haven
◆ SOULVLAKI FAST, 706 S Federay Hwy, Deerfield Beach
◆ TABLE 427 - A HIGH END REST
427 Northwood Rd, West Palm Beach
◆ MADE RESTAURANT, 1990 Main St Ste 112, Sarasota
◆ CHEDDAR'S CASUAL CAFE
7171 N. Davis Highway Ste 240, Pensacola
4101 Park Boulevard, Pinellas Park
◆ THE CRAZY EGG, 464073 SR 200 Ste 1&2, Yulee
◆ WAHOO SEAFOOD GRILL, 3833 NW 97th Blvd, Gainesville
◆ SALADWORKS, 11280 Tamiami Trail N, Naples
◆ JITTERZ CAFE, 13685 SE 441 Ste 11, Summerfield
◆ FINNEGAN'S COLONIAL TAVERN, 2060 S. Bay St, Eustis
◆ EATON'S BEACH SANDBAR & GRILL
15790 SE 134th Ave, Weirsdale
◆ LAS VEGAS CUBAN, 2150 N University Dr, Hollywood
◆ MARCO'S PIZZA, 9120 W Commercial Ste 1, Sunrise
◆ JAZZIZ NIGHTLIFE, 201 Plaza Real, Boca Raton
◆ BLOCKS PIZZA, 1450 Washington Ave, Miami Beach
◆ NAPOLIS RESTAURANT, 5709 N University Drive, Tamarac
◆ MR. BIG FISH, 754 Neapolitan Way, Naples
◆ HOUSE OF OMELETS, 900 SW Pine Island, Cape Coral
◆ THE FLYING PAN, 2702 W Kennedy Blvd, Tampa
◆ WRAP N' ROLL CAFÈ, 5241 Coconut Creek Parkway, Margate
◆ KORK WINE & CHEESE AND AVENUE D JAZZ CLUB
2 South Miami Avenue, Miami
◆ DOC’S PIZZA HOUSE (was supposed to open in 2012 plans
delay), 5475 Bonita Beach Rd, Bonita Springs
◆ LE MACARON FRENCH PASTRIES
9100 Strada Place, Naples
◆ SUSHIGAMI, 12801 W Sunrise Blvd, Sunrise
◆ DANTE'S COAL FIRED PIZZA
900 SW Pine Island Rd, Cape Coral
◆ HUNGRY HOWIE'S, 3837 Southside Blvd Ste 7, Jacksonville
◆ 100 MONTADITOS- TAPAS-SIZE SANDWICHES
541-555 Lincoln Rd, Miami Beach
◆ SHANE'S RIB SHACK, 5037 Hwy 90, Milton
◆ WAFFLE HOUSE, 4271 Roosevelt Blvd, Jacksonville
◆ EUROPEAN CORNER 2
1850 SE 17th Street Causeway, Ft Lauderdale
◆ BOSHAMP'S OYSTER HOUSE & ORGANIC AND SPECIALTY
SEAFOOD, 414 Harbor Blvd, Destin
◆ EMACK & BOLIO'S, 1915 Purdy Ave, Miami Beach
◆ PANTHER COFFEE, 1881 Purdy Ave, Miami Beach
◆ BURGERFI (MORE COMING), 2810 Weston Rd, Weston
◆ DC-7 GRILLE - a real airplane that has been converted to a
restaurant, 600 Skyline Dr, Smyrna Beach
◆ PETERBROOKE CHOCOLATIER
869 North Alafaya Trail Ste Q-09, Orlando
◆ JEREMIAH'S ITALIAN ICE, 413 N Alafaya Trl, Orlando
◆ ACQUAPAZZA WINE BAR & RESTAURANT (opens April 10),
68500 Overseas Highway, Long Key
◆ WISE GUYS SUPPER AND COMEDY CLUB (opening April 11),
2059 Tamiami Trail East, Naples
◆ SLIP KNOT AND PIRATE SHIP BAR
1601 Tamiami Trail, Punta Gorda
◆ BRUEGGER'S BAGELS, 3122 Mahan Drive Ste 21, Tallahassee
◆ TEMAKERIA MAKIS PLACE (new Sushi concept from Brazil
opening more), 3015 Grand Ave, Coral Gables
◆ SPOTO'S OYSTER BAR, 131 SW Flagler Ave, Stuart
◆ LE ENTRECOTE DE PARIS, 1053 SE 1st Ave, Miami
◆ OCEANA TIKI BAR
4660 N El Mar/Ocean, Lauderdale-by-the-Sea
◆ MR M'S SANDWICH SHOP
3325 S University Dr Ste 122, Davie
◆ PUEBLO VIEJO, 270 NW Peacock Blvd Ste 101, Port St Lucie
◆ AMERICAN TOP TEAM, 2148 NE 164th St, Miami
◆ POPEYE'S, 5071 Sheridan St, Hollywood
◆ PROPER SAUSAGES, 9722 NE 2 Ave, Miami Shores
◆ BOYNTON DINER, 1000 Gateway Blvd, Boynton Beach
◆ CYPRESS ROOM, 3620 NE 2nd St, Miami
◆ THE FLAT LOUNGE & BAR, 500 S Pointe Dr, Miami
◆ THE MEZZANINE AT CAFEINA
297 Northwest 23rd Street, Miami
◆ MY CEVICHE, 1250 S Miami Ave, Miami
◆ BASH AMERICAN BISTRO, 10053 Sunset Strip, Sunrise
◆ CRACKER BOYS BAR B QUE
7449 W Grover Cleveland Blvd, Homosassa
◆ BIG DADDY'S BBQ, 12682 Starkey Rd, Largo
◆ FINNEGAN'S COLONIAL TAVERN, 2060 S. Bay St, Eustis
◆ TANGO ARGENTINIAN STEAKHOUSE, 2015 SW 17th St, Ocala
◆ T. WESTON'S SMOKEHOUSE - BBQ Steaks & Prime Rib, 1210
N. Main St, Wildwood
◆ HUEY MAGOO'S CHICKEN TENDERS
52 Pegasus Circle, Orlando
◆ WHOLE FOODS MARKET, 12100 Biscayne Blvd, North Miami
◆ PAPRIKA MEDITERRANEAN CUISINE & HOOKAH LOUNGE
1624 79th St Cswy, Miami
◆ NEW YORK GRILLED CHEESE COMPANY
2207 Wilton Drive, Wilton Manors
◆ ARTIZAN FLATBREAT CO, 141 Via Naranjas, Boca Raton
◆ POLLO TROPICAL, 3777 Tamiami Trail East, Naples
Under Construction
◆ DUNKIN' DONUTS
11857 San Jose Blvd., Mandarin, Jun-Jul ’13
◆ FRESH MARKET
Hwy 41 and Collier Blvd, East Naples, Oct - Nov 2013
◆ MAGNOLIA'S CAFE
25 South West 5th Ave, Delray Beach, Apr-May ’13
◆ SAILFISH SUBS, 894 SW Federal Hwy, Stuart, Apr-May ’13
◆ BATCH GASTRO-PUB, 30 SW 12th Street, Miami, Sept-Oct ’13
◆ JAPANGO, 14811 Lyons Rd Ste 106, Delray Beach, Apr-May ’13
◆ O'SHEA'S SPORTS PUB
5995 Signature Dr, Wildwood, Apr-May ’13
◆ BLUE HIGHWAY A PIZZERIA
2130 E. Silver Springs Blvd, Ocala, Apr-May ’13
◆ EPIK BURGER
12740 Atlantic Blvd Ste 105, Jacksonville, Apr ’13
◆ AQUAPAZZA WINE BAR
68500 Overseas Hwy, Layton, Apr-May ’13
◆ PIZZA AL FRESCO
14 Via Mizner, Worth Ave, Palm Beach, Apr-May ’13
◆ RENATO'S, 87 Via Mizner, Palm Beach, Apr-May ’13
◆ COOPER’S HAWK WINERY & REST (2nd location), 413 N
Alafaya Trail, Orlando, Sept-Oct ’13
◆ BONEFISH GRILL, Lake Underhill and Alafaya Trail, Orlando,
Aug ’13
◆ MCCOY’S OCEANFRONT - a seafood & beverage restaurant,
1200 North Ocean Blvd, Pompano Beach, Jul-Aug ’13
◆ CAFÈ MISTRAL
110 Washington Ave #Cu6, Miami Beach, Apr-May ’13
◆ RED CAP BBQ, 1025 N. Federal Hwy, Ft Lauderdale, Apr ’13
◆ MANHATTEN GRILL, 6941 Sunset Strip, Sunrise, Apr-May ’13
◆ MIMOSA CAFÈ BY DUNE DECK
10833 S Jog Road, Boynton Beach, Apr-May ’13
◆ LENOS AL CARBON RESTAURANTE
10603 W Atlantic Blvd, Coral Springs, Apr-May ’13
◆ MONSTER YOGURT
3030 East Semoran Blvd Ste 274, Apopka, May-Jun ’13
◆ KABOOKI SUSHI, 3122 E Colonial Dr, Orlando, Apr-May ’13
◆ THE CAPITAL GRILLE
4200 Conroy Road, Orlando, Apr-May ’13
◆ DON JEFE'S TEQUILA PARLOR
41 W Church St, Orlando, Apr-May ’13
◆ SQUARE 1 BURGERS & BAR
3942 Tyrone Blvd, Orlando, Apr-May ’13
◆ DICK'S WINGS & GRILL
100 Marketside Ave Ste 301, Ponte Vedra/Nocatte, May ’13
◆ TOMATILLO'S FRESH MEX
339 Commercial Court, Venice, Apr-May ’13
◆ THE GRASSHOPPER MEXICAN RESTAURANT AND LOUNGE
(3rd location), 7253 S. Tamiami Trail, Sarasota, Apr-May ’13
◆ THE GRAYTON BAR AND GRILL
170 E Hwy 30A, Grayton Beach, Apr-May ’13
◆ ELEPHANT WALK RESTAURANT
9300 US Hwy 98 W, Miramar Beach, Apr-May ’13
◆ WOODY'S BBQ OF ARGYLE
8540 Argyle Forest Blvd Ste 1, Jacksonville, Apr-May ’13
◆ DELICIOUS RAW - a new Fresh Fruit & Vegetable Juice Bar
concept, 821 5th Ave, Naples, Apr ’13
◆ PANHEADS PIZZERIA
4085 S. Ridgewood Avenue, Port Orange, Apr ’13
◆ PETERBROOKE CHOCOLATIER
1355 A-3 Market StreetM, Tallahassee, Apr-May ’13
◆ WANNA B'S KARAOKE BAR
700 Rosemary Ave, West Palm Beach, Apr-May ’13
◆ REVOLUTIONS - BOWLING, BAR & GRILLE
◆ THE BRASS TAP
◆ TEQUILA COWBOY BAR & GRILL
◆ COPPER BLUES ROCK CLUB & KITCHEN
700 Rosemary Ave Ste 200, West Palm Beach, Apr-May ’13
◆ FUNKY BUDDHA BREWERY
1202 NE 38th St, Oakland Park, Apr-May ’13
◆ CIPRIANI, 485 Brickell Ave CU 1, Miami, Apr-May ’13
◆ GOLD & PEPPER, 239 1st St, Miami Beach, Apr-May ’13
1650 Rinehart Rd, Sanford, Apr-May ’13
2130 W. New Haven Ave, West Melbourne, Apr-May ’13
◆ URBAN OXY, 101 NE Second St, Miami, May-Jun ’13
◆ FIVE GUYS BURGERS & FRIES
236 S Federal Hwy, Deerfield Beach, Apr-May ’13
◆ OSAKA, 871 Village Blvd, West Palm Beach, Apr-May ’13
◆ CHICO'S PIZZA & ITALIAN RESTAURANT
4221 NW 88th Street, Sunrise, Apr-May ’13
◆ ALBERTO'S PIZZA & PASTA
518 N Us Hwy 1, Tequesta, Apr-May ’13
◆ GIRAFFAS BRAZILLIAN STEAKHOUSE
Federal Hwy, Pompano Beach, Sept-Oct ’13
◆ LE TROUBADOUR RESTAURANT
6661 Lake Worth Rd Ste 3, Lake Worth, Apr-May ’13
◆ PEPENERO, 300 SW 1st Ave, Ft Lauderdale, Apr-May ’13
◆ HASH HOUSE A GO GO (other locations in Las Vegas & CA),
5350 International Drive, Orlando, Apr 16 2013
◆ WHOLE FOODS MARKET, 1801 Palm Beach Lakes Blvd, West
Palm Beach, Oct - Nov 2014 (not a typo)
◆ BUFFALO WILD WINGS
Airport Pulling Rd and US 41 East, Naples, Apr-May ’13
◆ BUFFALO WILD WINGS
25271 Chamber of Commerce Drive, Bonita Spgs, Apr-May ’13
◆ PITA PIT, 491 Forsyth St. W, Jacksonville, Apr-May ’13
◆ BALDINOS GIANT JERSEY SUBS (1st Fl location), 5921
University Blvd. W, Jacksonville, May-Jun ’13
◆ GIUSEPPE ISLAND CITY
929 Spring Circle, Deerfield Beach, Apr-May ’13
◆ ONLY FISH, 387 NE 167th St, North Miami Beach, Apr-May ’13
◆ SALTWATER BREWERY
1701 W Atlantic Ave / 25 NW 18th St, Delray Beach, May-Jun ’13
◆ ANGELO'S STATION GRILL
1563 SW 3rd Court, Deerfield Beach, Apr-May ’13
◆ TOM SAWYERS (owns the one in Boca also), 3208 Forest Hill
Blvd, Palm Springs, Apr-May ’13
◆ FREDDY'S FROZEN CUSTARD
7376 52nd Place East, Bradenton, Apr-May ’13
◆ CYCLE BREWING - Brewery Taphouse, 534 Central Ave, St
Petersburg, Jun-Jul ’13
◆ THE WITCHES BBQ DEN
111 Second Ave. NE Ste 209, St Petersburg, Apr-May ’13
◆ SOUL - AN UPSCALE SOUL FOOD REST, 475 Central Ave in
the Kress Bldg, St Petersburg, Aug - Sept 2013
◆ B.C. TACOS CAFE, 4801 S University Dr, Davie, Apr-May ’13
7
New Openings
Subscribe to the New Openings email list at www.trnusa.com!
◆ EL AGUILAR RESTAURANT CAFE
2291 NW 36 St, Miami, Apr-May ’13
◆ SS HOOKERS - A FISH MARKET, Rest and Bar with outdoor
Seating, Summerlin Rd. at Punta Rassa, Ft Myers, May-Jun ’13
◆ 8 OZ. BURGER BAR, 1245 Lincoln Rd, Miami Bch, Apr-May ’13
◆ FIVE GUYS BURGERS AND FRIES (more coming in FL), 150
S. Federal Highway, Deerfield Beach, Apr-May ’13
◆ TRADER JOE'S (1st So Fl location), 9205 S Dixie Hwy, Miami,
Apr-May ’13
◆ BARRY'S DINER AND BURGER'S
7841 Rittenhouse Lane, Jacksonville, Apr-May ’13
◆ HOW DO YOU ROLL SUSHI
1802 W University Ave, Gainesville, Apr-May ’13
◆ HOW DO YOU ROLL SUSHI
13775 W Sunrise Blvd, Sunrise, Apr-May ’13
◆ KAZUMI, 260 Crandon Blvd, Key Biscayne, Apr-May ’13
◆ MARINA CANTINA RESTAURANT
25 Causeway Blvd, Clearwater Beach, Jul-Aug ’13
◆ CABO FLATS CANTINA & TEQUILA BAR
9025 West Atlantic Avenue, Delray Beach, Apr ’13
◆ SABABA LOUNGE
◆ BELLA AMICI PIZZERIA
◆ THE GRIND COFFEE CAFE
◆ THE OLIVE TAP
◆ SHULA BURGER
◆ FAMOUS FAMLIGIA PIZZA
◆ SHAKE SHACK, 1400 Glades Rd, Boca Raton, May-Jun ’13
◆ 16 HANDLES SELF-SERVE FROZEN DESSERT
665 Lincoln Road, Miami Beach, Nov ’13
◆ RED ROBIN GOURMET BURGERS
6419 Newberry Rd, Gainesville, Apr ’13
◆ SPOT COFFEE (2ND LOCATION IN FL)
6600 SW 57th Ave, Miami, Apr-May ’13
◆ LOBSTER BAR SEA & GRILL
450 E Las Olas Ste 190, Ft Lauderdale, July ’13
◆ FRATELLI LA BUFALA
1801 Purdy Ave, Miami Beach, Apr-May ’13
◆ ICEBOX CAFE (closing its Lincoln Rd Miami location in April),
1855 Purdy Ave, Miami Beach, May ’13
◆ ALBERTO'S FAMOUS FAMILY TRATTORIA
518 US Hwy 1 North, Tequesta, Apr-May ’13
◆ ORANGE LEAF FROZEN YOGURT (many more coming in FL),
2494 West Brandon Blvd, Brandon, Apr-May ’13
◆ ORANGE LEAF FROZEN YOGURT, 821 Florida Hwy 434,
Altamonte Springs, Apr-May ’13
◆ ORANGE LEAF FROZEN YOGURT, 2101 East Semoran Blvd,
Apopka, Apr-May ’13
◆ TSUKURO - an Asian inspired restaurant, 225 S Fort
Lauderdale Beach Blvd, Ft Lauderdale Beach, Apr-May ’13
◆ BURGERFI (MORE COMING)
1001 N. State Road 434, Altamonte Springs, Jun-Jul ’13
◆ BURGERFI, 3702 W Kennedy, Tampa, Apr-May ’13
◆ COUSINS SUBS (many coming from Mr. Evola in Central FL),
South Orange Ave & Grant St, Orlando, Sept-Oct ’13
◆ MEAT MARKET BRICKELLHOUSE
1300 Brickell Bay Drive, Miami, Jan - Feb 2014
◆ MELLOW MUSHROOM, 3601 St. Johns Ave, Avondale, Aug ’13
◆ MELLOW MUSHROOM
US Highway 441, Mount Dora, Apr-May ’13
◆ PILLARS MARTINI BAR
146 W Plant St Ste 120, Winter Garden, Apr-May ’13
◆ THE TRIPLE P BBQ
333 Las Olas Way Ste 210, Ft Lauderdale, Apr-May ’13
◆ CHINA GRILL (a 3 level, 15, 000 sq ft rest), 801 Brickell Ave,
Miami, Apr-May ’13
◆ YARD HOUSE - 12, 000 sq. ft. Rest & Draft Beers, 1681 Lenox
Ave, Miami Beach, Sept-Oct ’13
◆ SALT LIFE FOOD SHACK
55 N Dixie Hwy, Stuart, Oct - Nov 2013
◆ FISH TALES RAW BAR
14195 W Colonial Dr, Winter Garden, Apr-May ’13
◆ U-SWIRL FROZEN YOGURT (2nd in FL)
434 And Gateway, Altamonte Springs, Apr-May ’13
◆ BELLE GLADE COUNTRY CLUB, off of Morse Blvd South of
CR 466 A, The Villages, Jan - March 2014 (not a typo)
◆ YOU SAY WHEN YOGURT SHOPPE (over 20 more coming),
9360 90th Ave, Sebastian, Apr-May ’13
◆ ORIGINAL BROOKLYN WATER BAGEL CO. (opens April 10),
4026 Goldenrod Road, Winter Park, April 10 2013
◆ ORIGINAL BROOKLYN WATER BAGEL CO.
6268 W Sample Rd Ste 408, Coral Springs, Apr-May ’13
◆ ORIGINAL BROOKLYN WATER BAGEL CO.
600 W College Ave, Tallahassee, Apr-May ’13
◆ RISING ROLLL GOURMET
600 W College Ave, Tallahassee, Apr-May ’13
◆ BACKSTRETCH KITCHEN AT CALDER
21001 N.W. 27th Avenue, Miami Gardens
◆ ANDY'S BAR & GRILL
1535 Bartow Rd, Lakeland, Apr-May ’13
◆ MENCHIE'S FROZEN YOGURT (many more FL locations
coming), 10011 Cleary Rd, Plantation, Apr-May ’13
◆ MENCHIE'S FROZEN YOGURT, 3030 E. Semoran Blvd Ste 274
A, Apopka, Apr-May ’13
◆ MENCHIE'S FROZEN YOGURT, 13170 Atlantic Blvd Ste 28,
Jacksonville, Apr-May ’13
◆ TEXAS ROADHOUSE
State Road 70 & I 75, Bradenton, Apr-May ’13
◆ BLACK BEAN DELI (2ND LOCATION)
1835 East Colonial Drive, Orlando, May ’13
◆ PANERA BREAD, Celebration Place, Celebration, Apr-May ’13
◆ PANERA BREAD
1440 Hendricks Ave, San Marco, Apr-May ’13
◆ LILLY'S ON THE LAKE
858 W. Osceola, Clermont, Oct-Nov ’13
◆ BENITO’S ITALIAN CAFÈ & PIZZERIA
3825 Baymeadows Road, Jacksonville, Apr-May ’13
◆ GATOR’S DOCKSIDE
4982 New Broad Street, Baldwin Park/Orlando, May-Jun ’13
◆ METRO DINER, 4495 Roosevelt Blvd, Orange Park, May-Jun ’13
◆ 4RIVERS SMOKEHOUSE
11850 University Blvd, Orlando, Oct - Nov 2013
◆ 4RIVERS SWEET SHOP
Baymeadows Rd, Jacksonville, Apr-May ’13
◆ 4RIVERS SMOKEHOUSE
9220 Baymeadows Road, Jacksonville, May ’13
◆ EDEN RESTAURANT & BAR
2309 N Dixie Hwy, Wilton Manors, Apr ’13
◆ CULVER'S, Airport-Pulling Road /north of Pine Ridge Rd,
North Naples, July ’13
◆ CULVER'S, 12635 S. Cleveland Ave, Ft Myers, Oct - Nov 2013
◆ OUTBACK STEAKHOUSE
795 Skymarks Drive, Jacksonville, May-Jun ’13
◆ CARRABBA’S ITALIAN GRILL
791 Skymarks Drive, Jacksonville, May-Jun ’13
◆ BJ'S RESTAURANT & BREWERY
15022 Duval Road, Jacksonville, Oct - Nov 2013
◆ TIJUANA FLATS, 651 Nautica, Jacksonville, Apr-May ’13
◆ NEWK'S EATERY
14964 Max Leggett Parkway, Jacksonville, Apr-May ’13
Under New Management
◆ QUARTERDECK, 300 N Beach Road, Dania Beach
◆ CORNERSTONE CAFÈ, 1515 S Federal Highway, Boca Raton
◆ FLAMINGO HOMETOWN CAFE
899 E Prima Vista Blvd, Port St Lucie
◆ EAST WEST CAFÈ, 8257 Sunrise Blvd, Plantation
◆ JIMMY JOHNS OF ESTERO, 21740 S Tamiami Trl S, Estero
◆ MILANO'S AT THE BEACH
1504 3rd St N, Jacksonville Beach
◆ EDISON, 3583 Magregor Blvd, Ft Myers
◆ BEEF O BRADYS, 782 S. US Hwy 1, Vero Beach
◆ BIG PINK, 157 Collins Avenue, Miami Beach
◆ PIAZZOLLA, 12850 SW 120 Ave, Miami
◆ YOUR RESTAURANT HERE, Log-in to TRNUSA.COM and click
on the New Openings link for more information.
FLORIDA
◆ AOKI TEPPANYAKI
7535 Dadeland Mall Space, Miami, Apr-May ’13
◆ AROMA ESPRESSO BAR
7535 Dadeland Mall Space 2380, Miami, Apr-May ’13
◆ BRICKTOPS RESTAURANT
2418 Ponce de Leon, Coral Gables, Apr-May ’13
◆ PIETRO'S ON THE OCEAN
10900 S Ocean Dr, Jensen Beach, May-Jun ’13
◆ CARMEL CAFE & WINE BAR (1st Central FL location), 140 N.
Orlando Ave, Winter Park, May ’13
◆ MANGO'S TROPICAL CAFE (original one on Miami Beach),
8102 International Drive, Orlando, Sept - Oct 2014 (not a typo)
◆ TEST KITCHEN, 7350 Biscayne Boulevard, Miami, Apr-May ’13
◆ KUNGFUZI - Vietnamese style food, Alton Rd, Miami, AprMay ’13
◆ CHUY'S MEXICAN
International Dr, Orlando, Feb - March 2014 (not a typo)
◆ MOXIE KITCHEN + COCKTAILS
4972 Big Island Drive, Jacksonville, Aug - Sept 2013
◆ UMIAMI BURGER (1st location out of Calif), 1080 Alton Rd,
Miami Beach, May-Jun ’13
◆ LURE FISHBAR, 1601 Collins Ave, Miami Beach, Sept-Oct ’13
◆ THE MIGHT AS WELL CAFE
410 Broad St, Jacksonville, Apr-May ’13
◆ GOOZLEPIPE & GUTTYWORKS (permitting issues), 914 King
St, Riverside, May-Jun ’13
◆ EDDIE V'S, 7488 W Sand Lake Rd, Orlando, Sept-Oct ’13
◆ S3 RESTAURANT (on the ground floor of Hilton Ft Laud Bch
Resort), 505 N Ft Lauderdale Beach Blvd, Ft Lauderdale, AprMay ’13
◆ THE COLONIAL QUARTER
51 St George Street, St Augustine, Apr-May ’13
◆ BAY HOUSE VILLAGE TO INCLUDE A BREWERY
Bakery & Italian Bistro & Hotel, 799 Walkerbilt Road, Naples,
Nov - Dec 2013
◆ CHUCK E. CHEESE'S PIZZA AND ENTERTAIN≠MENT
VENUE, 10940 Tamiami Trl N, Naples, Jul-Aug ’13
◆ TIBBY'S (2ND FL LOCATION)
494 West State Road 436, Altamonte Springs, May-Jun ’13
◆ CORNER TAQUERIA
207 Atlantic Blvd, Neptune Beach, Apr-May ’13
◆ FLIPPIN PIZZA
290 N Federal Hwy, Ft Lauderdale, Apr-May ’13
◆ WORLD OF BEER, Brownwood Blvd, The Villages, May-Jun ’13
◆ GATOR'S DOCKSIDE
Brownwood Blvd, The Villages, May-Jun ’13
◆ FIVE GUYS BURGERS & FRIES
Brownwood Blvd, The Villages, May-Jun ’13
◆ BUOYS' PORT-OF-CALL STEAK SEAFOOD & RAW BAR
220 E Monument Ave, Kissimmee, Apr-May ’13
◆ WORLD OF BEER
435 E Central Blvd Ste D, Orlando, Apr-May ’13
◆ PDQ RESTAURANT
2015 Okeechobee Blvd, West Palm Beach, Apr-May ’13
◆ WYNWOOD BREWING CO, 565 NW 24 ST, Miami, Jun-Jul ’13
◆ RESTAURANT DU CAP, 660 Brickell Ave, Miami, Apr-May ’13
◆ EATON'S BEACH SANDBAR & GRILL (2 story), 15790 SE
134th Ave, Weirsdale, Apr-May ’13
◆ SKY THAI SUSHI
350 E Las Olas Blvd, Ft Lauderdale, Apr-May ’13
◆ NEW TAPAS CONCEPT (to be named), 183 South Orange Ave
Ste 100, Orlando, Apr-May ’13
◆ STREAMSONG - A LUXURY GOLF RESORT & RESTAURANT
Old Hwy 37, Ft Meade, Sept-Oct ’13
◆ MAKNAO, 1737 University Drive, Sunrise, Apr-May ’13
◆ CHICK-FIL-A, 1130 Malabar Road SE, Palm Bay, April 25 2013
◆ P.F. CHANG’S CHINA BISTRO
27001 US Highway 19 North, Clearwater, Apr-May ’13
◆ P.F. CHANG’S CHINA BISTRO
U.S. 41 and Osprey Avenue, Sarasota, Sept ’13
◆ WAFFLE HOUSE, 7652 Merrill Road, Jacksonville, Apr-May ’13
◆ WAFFLE HOUSE
704 Blanding Blvd, Orange Park, Apr-May ’13
◆ CIGAR CITY BREWPUB
15491 N Dale Mabry Highway, Tampa, Apr ’13
◆ STEPHEN'S PIZZA, 4840 Hypoluxo Rd, Lantana, Apr-May ’13
APRIL 2013
◆ ISLAND BREEZE
1750 Clearwater-Largo Rd, Largo, Apr-May ’13
◆ PASION DEL CIELO, 3301 NE 1st Ave, Miami, Apr-May ’13
◆ FONOMEMECO RESTAURANT, 2846 Palm Ave, Hialeah, Apr ’13
◆ WOLFGANG'S STEAKHOUSE
315 S Biscayne Blvd, Miami, Jun-Jul ’13
◆ FIT BODY BISTRO
5440 Military Trail Ste 1, Jupiter, Apr-May ’13
◆ VILLA MARIA RESTAURANT
9910 ALT A1A Ste 701, Palm Beach Gardens, Apr-May ’13
◆ SHIKANY, 251 NW 25th St, Miami, Aug - Sept 2013
◆ ITALIO MODERN ITALIAN KITCHEN
2211 N Federal Hwy, Ft Lauderdale, Jun-Jul ’13
◆ ITALIO MODERN ITALIAN KITCHEN
276 South Orlando Ave, Winter Park, Apr-May ’13
◆ TACO VIDA (moving to new location), 330 Clematis St, West
Palm Beach, Apr-May ’13
◆ GROOVY'S PIZZA, 938 Lincoln Rd, Miami Beach, Apr-May ’13
◆ TILTED KILT PUB AND EATERY
606 E Hallandale Beach Blvd, Hallandale, Apr-May ’13
◆ TAPS BAR & LOUNGE, 9115 Strada Place, Naples, Apr-May ’13
◆ TONGUE AND CHEEK
431 Washington Ave, Miami Beach, Apr-May ’13
◆ MAKNAO, 1737 University Dr, Sunrise, Apr-May ’13
◆ LUXE SPORTS RESTAURANT & GRILL
138 Miracle Strip Parkway SE, Ft Walton Beach, Apr-May ’13
◆ SUBWAY
Florida Turnpike Mile Marker 184, Okeechobee, Jun-Jul ’13
◆ BENNIGAN'S, 6324 International Dr, Orlando, Sept-Oct ’13
◆ ZIGGY'S CASUAL RESTAURANT
2525 S Monroe St, Tallahassee, Apr-May ’13
◆ KINGS ORLANDO - EAT DRINK & BOWL
8255 S International Dr Ste 120, Orlando, Apr-May ’13
◆ BOBBY'S BURGER PALACE
7535 N Kendall Ave, Miami, Sept-Oct ’13
◆ GREAT LAKES GRILLE, 4300 US RT 1, Jupiter, Apr-May ’13
◆ SWEET BANANAS GRILL
10220 Forest Hill Blvd, Wellington, Apr-May ’13
◆ MUSCLE MAKER GRILL
2020 West Pensacola Street, Tallahassee, Apr-May ’13
◆ YO3 METRO SELF SERVE YOGURT
6901 NW 47th Terrace, Gainesville, Apr-May ’13
◆ PIZZA FUSION
2146 Tamiami Trail North, Naples, Apr 22, 2013
◆ FIRST WATCH DAYTIME CAFE (many more opening in FL),
4045 Tyrone Blvd N Ste 204, St Petersburg, Apr-May ’13
◆ FIRST WATCH DAYTIME CAFE
20401 State Road 7, Boca Raton, May-Jun ’13
◆ FIRST WATCH DAYTIME CAFE
11305 Causeway Blvd, Brandon, Jun-Jul ’13
◆ A MODERN ITALIAN THEMED REST (to be named at a later
date), 29 Palofox Place, Pensacola, Jun-Jul ’13
◆ BAR LORENZO, 1776 Collins Ave, Miami Beach, Apr-May ’13
◆ CHOPS LOBSTER SEA GRILLE
450 Las Olas Blvd Ste 190, Ft Lauderdale, Apr-May ’13
◆ JR'S BUCKWILD COUNTRY BAR & NIGHTCLUB
4000 PGA Blvd, Palm Beach Gardens, Apr-May ’13
◆ ZINBURGER WINE & BURGER BAR
12801 W Sunrise Blvd, Sunrise, Sept-Oct ’13
◆ ZINBURGER WINE & BURGER BAR
6000 GladesRd, Boca Raton, Jun-Jul ’13
◆ BALDINOS GIANT JERSEY SUBS’ (1st one in Fl), 5921
Univeristy Blvd, Jacksonville, Apr-May ’13
◆ ROSEDALE BRICK OVEN PIZZERIA
2049 N. University Dr, Coral Springs, May ’13
◆ TX BASED - TWIN PEAKS RESTAURANT (1st in FL), 8350
International Drive, Orlando, Apr-May ’13
◆ BRAZA BRAZILLIAN STEAKHOUSE
To come when available, Sarasota, May ’13
◆ POLLO TROPICAL
2300 N Federal Hwy, Pompano Beach, May-Jun ’13
◆ BALANS, 7535 Dadeland Mall Space, Miami, Apr-May ’13
◆ EARLS KITCHEN + BAR
7535 Dadeland Mall Space, Miami, Apr-May ’13
◆ BOBBY FLAY’S BURGER PALACE, 7535 Dadeland Mall
Space, Miami, Apr-May ’13
8
What’s Going On
actionable ideas. Over 8,500 attendees
are expected for the three-day event.
Call 608.310.5000 for more info or visit
www.iddba.org.
APRIL 2013
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Fries are one of the most popular
and profitable items on a menu. And
two fries – an everyday favorite and a
specialty option like sweet potato fries
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craving more. Bold is in, as consumers’
top three fry flavors are seasoned, garlic and spicy*, and Simplot SeasonedCrisp® fries make it easy to add a
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adds creativity to your menu as part
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Visit simplotfoods.com/seasonedcrisp
or call 800.572.7783 to schedule a product presentation.
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800.979.5310
Don’t
Know
Jack?
Then You Need to Join Our
Business Network Website!
Today’s Restaurant Business Network is
our internet site where restaurant owners,
operators, managers, chefs, consultants,
and suppliers meet to discuss topics that
relate to your business in your state.
Go to www.trnusa.com and follow the link
to Today’s Restaurant Business Network.
This service is free — no membership fees,
no monthly charges — just sign-up and go!
Make important contacts and get the info
you need to run your business efficiently.
Who knows…you might even meet Jack.
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www.trnusa.com
from page 3
travel magazine, the kitchen is stocked
with high-quality ingredients and appliances. Plugrá European-Style Butter
has now been added to the shelves with
exotic spices and a wide variety of
cookware. Returning in 2013, the Plugrá
Gourmet Club is traveling to culinary
hot spots around the country to take
readers inside the kitchens and minds
of some of the very best chefs
in America.
◆◆◆◆
Big Three Restaurants have entered into an agreement to purchase
Mangos Restaurant and Lounge in Ft
Lauderdale. The restaurant located at
904 E. Las Olas Blvd. has a
total of 145 staff and management personnel.
◆◆◆◆
d’Oro™ Italian
Style Beef Meatballs
are available for the
foodservice operators.
New and improved homemade texture and appearance along with high
quality beef and made with Romano
cheese and Parmesan flavor make
these meatballs a good choice for all
restaurant menus. Seasoned with Italian herbs and spices, they reduce
labor costs and are fully cooked. No
thawing is necessary. Family owned
and operated for over thirty-six years,
Advance Food Company continues to
earn its reputation for delivering innovative solutions to the
foodservice industry. For
more detailed information visit the company at
www.advf.com.
Moffat Inc., specializing in the design, manufacture, distribution and
after-sales support of
commercial convection
ovens, proofers and holding cabinets, has appointed Peter Carroll as
Executive Chef for Mo f ◆◆◆◆
f a t U S , e f f e c t i ve immediately. Peter will b e
The Florida Departresponsible for Execument of Citrus and The
tive Chef Services w i t h
Kessler Collection, a
re s p e c t t o n e w prodportfolio of ten artistiuct development, new
cally inspired boutique
Chef Peter Carroll
customer development,
hotels and restaurants,
and ongoing product and customer
will showcase the versatility and qualsupport, with a focus on national acity of Florida Citrus while enhancing
counts. “Peter has the t e c h n i c a l
guest experiences through numerous
e x p e r i e n c e t o g u i d e Moffat’s
citrus-inspired adventures. Now
newest concepts that go beyond
through May, guests of any Kessler
standard requirements and create
Collection hotel in Florida or Mansion
high performance, cost effective, enon Forsyth Park in Savannah, Ga. can
ergy efficient oven products,” says PJ
enjoy refreshing spa packages and
Loy, VP of sales, Moffat, Inc. Peter has
themed cocktails including the “Tanover 30 years of experience in the
gerine Sidecar” and “Sunny Morning
Foodservice Industry, most recently
Martini,” in addition to zesty amenias an Executive Chef for Internaties including orange essence-scented
tional Traders, Inc., a dedicated mastowels, Florida orange lip balm, citruster distributor in the chain
inspired cuisine and a seasonal juice
restaurant industry. In this position
upon departure.
he assisted with R&D and was re◆◆◆◆
sponsible for menu development
and ideation showings for all food
Benchmark Displays is offering
products from vendors within the
it’s lines of displays for the Food ServITI system.
ice Industry, Restaurants, Delis, Bakeries and Food Service outlets. One of
◆◆◆◆
the newer products is the LidSaver
After a successful 2012 Plugrá
Lid Dispenser, a a single lid disGourmet Club partnership,
penser. The LIDSAVER™
SAVEUR has named
LID DISPENSER
Plugrá® Eurokeeps beverage
pean-St y l e
stations profButter the ofitable by helpficial butter of
ing them stay
the SAVEUR Editoneat, clean, and
rial Test Kitchen. As the
sanitary. It flush mounts
home for all recipe testing and developSee WHAT’S GOING ON page 10
ment for the national culinary and
9
APRIL 2013
FLORIDA
10
APRIL 2013
FLORIDA
What’s Going On
from page 8
to any counter and is available with
counter-top cup dispensers. No
mater the lid model and manufacture,
the LIDSAVER™ requires no installation is available in sanitary, polystyrene construction as well as an
optional stainless version. For more
information visit the company website — TaymarPlasticDisplays.com —
for all ordering details.
was stiff, generating nearly 600 entries. Famous Dave Anderson was also
elected to the NBBQA National Board
as Vice President representing Region
Three.
◆◆◆◆
◆◆◆◆
Famous Dave’s BBQ, demonstrated once again its position in the
world of barbecue by taking home
nine National Barbecue Association
(NBBQA) 2013 Awards of Excellence
from this year’s National Conference
and Trade Show. “Our company embraces authentic pit-smoked
barbecue and all the
passion that goes
along with it,” said
founder, “Famous
Dave” Anderson.
“These are truly
great honors.” The
NBBQA
annual
Awards of Excellence recognize “the
very best in barbecue sauces, dry rubs
& seasonings, marinades, accessories
and more.” This year’s competition
A new Homewood Suites hotel is
planned near Sea World in Orlando.
The hotel will sit on a 3.5-acre of land
purchased by an undisclosed buyer, at
the intersection of Central Florida
Parkway and Westwood Boulevard.
◆◆◆◆
Hotel Happenings
Co-authored by the firm’s Central
Florida Market Specialists, HVS Miami
Vice President Donald Stephens and
◆◆◆◆
HVS Consulting and Valuation AssociThe Ritz-Carlton, Palm Beach
ate Taylor Gray, the Newsletter reveals
has appointed David Sears as chef
that Downtown Orlando is poised to
de cuisine of the hotel’s
begin the next wave of
busiest restaurant, Temple
new hotel developOrange. Chef David brings
ment: The projects
years of epicurean experispotlighted in the
ence and a history of worldnewsletter include:
c l a s s t ra i n i n g t o t h e
Creative Village, Sunoceanfront restaurant, which
Rail, Dr. Phillips Cenis raising the bar for Southter for the Performing
ern Florida’s dining scene.
Arts, the redevelopMost recently, Chef Sears was
ment of the Citrus
the winning chef-testant on
Bowl, and the prothe Food Channel’s reality
posed development of
Chef David Sears
show, Chef Wanted with
a sports and entertainAnne Burrell. Zengo required a chef
ment complex to be located across
who could cook the restaurant's
from the Amway Center.
unique fusion cuisine. Chef Burrell
◆◆◆◆
brought in four confident candidates,
but only one proved to be worthy—
There will also be various hotel
Chef David. Instead of taking the
developments in the greater D ow n grand prize of Executive Chef for the
t ow n O r l a n d o area, including the
NYC restaurant, David opted to bring
Aloft Hotel in Downtown Orhis expertise and creativity to The Ritzlando, The Alfond at Rollins ColCarlton, Palm Beach. More detailed inlege, and the proposed Hampton
formation is available online at
Inn & Suites at Orlando Regional
www.ritzcarlton.com/palmbeach.
Medical Center.
◆◆◆◆
Tampa-based Mainsail
Lodging & Development
recently announced a
target opening date
of November 2013
for the Epicurean,
a 137-room boutique hotel devoted to
extraordinary culinary experiences.
The hotel will be in the Hyde Park historic district of South Tampa. The
11
a way consumer demand for lower
sugar content is met.
No Sugar? No Problem!
Reduced or no sugar products are a
challenge for developers as consumers
everywhere want to improve their nutrition and health. Knowledge about
the benefits of reducing sugar are well
known. But the willingness to move
away from fully sugared products to
low or no sugar is usually hindered as
few want to give up the flavor and satisfactory eating/drinking experience
associated with sugar, even with the
knowledge that reducing sugar is a benefit. Replacing the sweetness of sugar
with artificial sweeteners is relatively
easy. But there are very important textural attributes associated with sugar
that must also be replaced, as these affect the way food/beverages are experienced or perceived.
Stabilization in Low, No or
Fully Sweetened Syrups
Sugar contributes to product stabilization by thickening, binding, or
film-forming. This complex combina-
FLORIDA
White Marsh, MD - While consumers say they are interested in reducing the amount of sugar in their diets,
most are not willing to sacrifice their enjoyment of foods and beverages. Sugar
obviously contributes a sweet flavor but
less obvious yet key to enjoyment are
the contributions sugar makes to the
textural characteristics of the food, especially in bakery applications like
syrups and glazes.
“Whenever you remove sugar from
a syrup-type application you're going
to lose a lot of solids which means a
lower viscosity and most likely a reduction in favorable textural attributes
like mouth coating and clearing, visual
elasticity, and particulate suspension,”
explains Gum Guru® Maureen Akins.
“Replacing the textural attributes you
lose when you remove sugar from the
syrup is critical. If we just simply replace the viscosity, we'd only be
halfway done. We have to go back to
the full sugar version and compare
those minute details that actually
make the complete texture profile.”
Developing new or reformulating existing products with low or no sugar is
APRIL 2013
Replacing the sweetness of sugar with gum
tion of texture and the influence on
the perception of sweetness makes
the reduction or elimination of sugar
more challenging than simply dropping an artificial sweetener into a
product in place of sugar. Ticaloid®
Syrup SF1 is an example of the utility
of gums and gum systems in so many
food and beverages. Ticaloid Syrup
SF1 can be used to replace that texture
and suspend particulates in beverage
syrup that very closely mimic full
sugar in visual uniformity, mouth
coating, palate clearing and overall
appeal. TIC Gums is a global leader in
advanced texture and stabilization solutions for the food industry. Food and
beverage companies rely on TIC Gums
to improve the texture, stability, consistency, nutritional profile, and shelf
appeal of their products.
Legendary customer service, high quality standards, and the unrivaled knowledge of Gum
Gurus® has made TIC Gums an industry leader
for more than 100 years. The company is based in
White Marsh, MD and can be reached at
www.ticgums.com.
12
APRIL 2013
2013 ACF Southeast Region award honorees
St. Augustine, Fl - The American
Culinary Federation (ACF), Inc., the
largest association of professional culinarians in North America, held its 2013
ACF Southeast Regional Conference at
the Louisville Marriott Downtown,
Louisville, Ky., March 1-4. More than 25
chefs, students and chapters were honored at the conference. Many of these
award winners will compete against
their regional counterparts at the 2013
ACF National Convention in Las Vegas,
July 21-25.
North Carolina Chapter, winner of the
ACF Southeast Region $10K Challenge,
for the significant impact chapter members made in their local communities by
hosting Lunch Break for Kids fundraisers
and outreach events for Childhood Nutrition Day. In addition, the American
Academy of Chefs (AAC), ACF’s honor
society, gave a $1,000 grant to the ACF
Southeast Region Student Team Regional Champion, Asheville-Buncombe
Technical Community College, Asheville,
N.C., to assist with travel expenses to the
national competition in July.
ACF Southeast Region Chef of the Year — Sponsored by Unilever Food Solutions
John Michael Lynch
Chef de cuisine, Cherokee Town & Country Club, Atlanta; ACF Greater Atlanta Chapter Inc.
ACF Southeast Region Chef Educator of the Year
Leslie Eckert, CWPC, CCE
Culinary chef-instructor, The Art Institute of Tampa, Florida; ACF Tampa Bay Culinary Association Inc.
ACF Southeast Region Hermann G. Rusch Chef’s Achievement Award
Klaus Friedenreich, CMC, AAC
Chef-instructor, Le Cordon Bleu College of Culinary Arts in Orlando, Florida; ACF Central Florida Chapter.
ACF Southeast Region Dr. L.J. Minor Chef Professionalism Award —
Sponsored by MINOR’S®
Christopher McCook, CEC, AAC
Executive chef, Athens Country Club, Athens, Ga.; Classic City Chefs & Cooks Association
The 2013 ACF Southeast Regional Conference award recipients listed
below were recognized for their outstanding contributions and goodwill.
FLORIDA
ACF Southeast Region Chapter of the Year
ACF Tampa Bay Culinary Association Inc., Tampa, Fl.
ACF Southeast Region Chapter Achievement Award
ACF Central Florida Chapter, Orlando, Fl.
ACF Greater Atlanta Chapter Inc., Atlanta, Ga.
ACF Southwestern Virginia Chapter, Roanoke, Va.
ACF Tampa Bay Culinary Association Inc., Tampa, Fl.
Classic City Chefs & Cooks Association, Watkinsville, Ga.
ACF Southeast Region Cutting Edge Awards
Beverly Allman, retired, Vinton, Va.; ACF Southwestern Virginia Chapter
Anthony Gates, executive chef, Spring Island, Okatie, S.C.; ACF Chefs of the Low Country
Eric Karell, CEC, AAC, executive chef, St. Ives Country Club, Duluth, Ga.; ACF Greater Atlanta Chapter Inc.
ACF Southeast Region ACF President’s Medallions
Josef Jungwirth, CEC, CCA, director of culinary services, Royal Caribbean Cruise Lines, Miami; ACF Gulf to
Lakes Chefs & Cooks Association, Inc.
Chef John Michael Lynch
The 2013 ACF Southeast Regional
Conference, hosted by ACF Kentucky
Chapter, brought hundreds of chefs,
cooks and foodservice professionals to
Louisville. The conference provided attendees with opportunities to advance
their professional development and
enhance their culinary skills through
business seminars, cooking demonstrations featuring the latest trends
and techniques, cooking competitions
and awards.
At the conference, the ACF’s Chef &
Child Foundation, in partnership with
Hidden Valley® Original Ranch® dressings & dips, awarded $10,000 to ACF
Chef Klaus Friedenreich
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more
than 20,000 members spanning 200 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and
programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the
Certified Executive Chef®, Certified Sous Chef®
and Certified Executive Pasty Chef® designations
the only culinary credentials accredited by the National Commission for Certifying Agencies. ACF is
home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef &
Child Foundation, founded in 1989 to promote
proper nutrition in children and to combat childhood obesity.
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Jeffrey A. Rotz, CEC, CCE, AAC, consultant/educator, Chefs Helping Chefs, LLC, Eustis, Fla.; ACF Gulf to Lakes
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ACF Southeast Region American Academy of Chefs
Southeast Region Service Award
Jeffrey A. Rotz, CEC, CCE, AAC, consultant/educator, Chefs Helping Chefs, LLC, Eustis, Fl.; ACF Gulf to Lakes
Chefs & Cooks Association, Inc.
National and regional sponsors of the 2013 ACF events series are:
Alabama Gulf Seafood; Allen Brothers; American Roland Food Corp.; American Technical Publishers; The Beef
Checkoff; Campbell Soup Company; Canada Cutlery Inc.; Central Region State Beef Councils; Clemens Food
Group; Custom Culinary, Inc.; Ecolab®; Gordon Food Service®; Idaho® Potato Commission; Idaho Preferred®;
Johnson & Wales University; JTM Food Group; Kentucky Beef Council; Maines Paper & Food Service, Inc.; McCormick For Chefs; MINOR’S®; Mississippi Beef Council; Mississippi Seafood Marketing; NEWCHEF Fashion Inc.;
North Carolina Beef Council; Plugrá® European-Style Butter; PreGel AMERICA; R.L. Schreiber, Inc.; RC Fine
Foods; Riviana® Foods; S&D Coffee; Sysco®; Tennessee Beef Industry Council; Tyson Food Service; Unilever
Food Solutions; Victorinox Swiss Army; Virginia Beef Industry Council; Vitamix® Corporation; and Wisconsin
Milk Marketing Board.
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APRIL 2013
Tommy Nevill is the chef/proprietor of III Forks Prime Steakhouse
in Palm Beach Gardens. Previously,
Nevill was Executive Chef at III Forks
Prime Steakhouse in Chicago, Illinois.
Nevill has been with Consolidated
Restaurant Operations, Inc. (CRO) for
almost six years.
A native Floridian, Nevill began his
studies at the Disney Culinary Institute
in Orlando. He continued his education
at Florida State University, Dedman
School of Hospitality, where he received
his bachelor's degree in Hospitality Administration. He launched Nevill's
Coast-to-Coast BBQ early in his career,
and he still considers the genre his alltime favorite.
In 2008, Nevill joined Consolidated
Restaurant Operations as Executive
Chef of Silver Fox Steakhouse in
Richardson, Texas (sibling to III Forks
Prime Steakhouse). He moved to the III
Forks Prime Steakhouse division, and
was tapped to lead the grand opening
and training teams for the Houston,
Texas, Boca Raton and Jacksonville,
Florida locations.
Nevill was quickly promoted to
oversee opening, training and management operations as Proprietor of Hal-
Big Red is Backat
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13
Under the Toque
e
FLORIDA
APRIL 2013
14
Go green without saying
goodbye to revenue
Bennigan’s
from page 5
tomotive industry and real estate development, but he started in the
restaurant industry and has always
had a passion for the service sector.
David and Melissa Hunt are also
new multi-unit franchise partners
joining the Green Dream Team, signing an agreement to develop five Bennigan’s restaurants in Tennessee.
Mesa Restaurant Holdings, LLC,
led by Marisol Gonzales and her husband Dr. Allamm Morales, has signed
on to bring Bennigan’s to Melbourne,
Fla. Finally, Paradigm Restaurant
Hospitality, LLC, led by Nimit Patel,
will open Bennigan’s in the Pampa,
Texas, area in late 2013.
"Our newest franchise partners
are joining the Bennigan’s renaissance
at a very exciting time, and we are
thrilled to grow our presence in these
three states in the years to come," said
Mangiamele. "Over the past few
months, we have launched new prototype and design options, new
menus, a new bar experience and
new marketing initiatives that have
set our restaurant teams on a path for
success and customer loyalty in their
communities. Our food, our Irish hospitality and our passion for what we
do is delivering results and fueling our
continued growth."
Internationally, the brand recently celebrated a grand opening in
the United Arab Emirates. Franchise
partners Dynamic Hospitality
opened their first Dubai location in
January and plan to open two more
Bennigan’s in the United Arab Emirates this year. One will be in the
Dubai Mall, the world’s largest shopping mall, and is expected to open in
the first quarter of 2013. The second
will be in the Sahara Centre in Sharjah. In Mexico, Bennigan’s will be
opening two new restaurants in Veracruz with the Consorcio Restauran-
tero Group. Finally, the AXM Overseas Holdings Group will be adding
their fifth Bennigan’s in Cyprus later
this year.
Now approaching 100 units, Bennigan’s experienced extensive domestic and international expansion
in 2012, ending the year with three
openings in December alone. These
included Clarksburg, Md., where
Bennigan’s brought the first official
casual dining restaurant to that
town. Bennigan’s restaurants also
opened in Jonesboro, Ark., and Fort
Worth, Texas.
◆
Internationally,
the brand recently
celebrated a grand
opening in the
United Arab
Emirates.
These new and existing franchisees are benefitting from the
chain’s Legendary comeback, which
began in May 2011 and has separated
Bennigan’s from a sea of sameness.
Through careful attention to menu
optimization and a streamlined new
prototype, the brand has honored its
heritage while launching new initiatives that rekindle emotional connections and affect a dramatic impact on
restaurant sales and profits.
Bennigan’s Franchising Company
plans to continue its growth momentum and has agreements to develop
over 30 new restaurants in the next
few years in New Jersey, Virginia,
Texas, Arkansas, Minnesota, Florida,
Tennessee and Michigan.
BLAST!
Your Customers
into Action!
New York, NY - Water has come a long
way from the tap water of our youth.
From tap to bottled, to sparkling, it is no
longer your granddad’s H2O. Over the
years we’ve seen the massive popularity
of plastic bottled water, and pre-bottled
mineral or sparkling waters grow – but in
the advent of “green consciousness”
these bottled waters create a new challenge – waste and a beverage with an extended carbon footprint.
VIVREAU the originator and industry leader of on-site water bottling systems, eliminates these issues by
providing the hospitality industry the
ability to produce and bottle their own
chilled, still and sparkling water at commercial speed utilizing VIVREAU’s advanced micro-filtration. The systems
are plumbed directly into on-site waterlines allowing hotels, restaurants and
conference centers the ability to reduce
their carbon footprint, virtually eliminate waste and offer their guests a premium quality water product they can
feel good about.
Launched in the UK nearly 25 years
ago, VIVREAU systems are currently
found in over 75% of the UK’s top companies. VIVREAU USA and VIVREAU
Canada were launched in 2009 after
North American companies and hospitality clients were interested in bringing
the same water bottling technology they
had experienced in the UK to their counterparts this side of the pond.
“We are all aware that shipping and
trucking water, whether around the nation or around the planet, is harmful to
the environment and completely unnecessary.” says Drew Hamilton, Managing Director of VIVREAU in North
America. “With 25 years of experience,
technology and engineering going into
our bottling systems, VIVREAU systems
are capable of delivering and bottling
chilled, still or sparkling water at commercial speed to match the ultra-busy
hospitality environment and giving the
industry a bottling system and service
they can rely on.”
In addition to the reduction in environmental impact associated with traditional bottled water programs, the
VIVREAU system delivers a sustainable
solution that does not have to impact the
bottom line, and if managed correctly,
can increase revenue dramatically. “Ho-
tels and restaurants are investing in a
premium system and service that delivers an ultra-high-quality water product
that is created and bottled on-site into
beautiful bottles and served to guests.”
continues Hamilton. “There is value
being created for positive reasons that
guests embrace and are more than willing to pay for.”
The VIVREAU product line includes
the V3 Main Bottler and the Mini Bottler – each featuring their advanced
micro-filter technology and are designed to chill and bottle still and
sparkling water. The systems are
plumbed into on-site water lines and
can fit into any hotel, restaurant or
catering environment – big or small –
for front or back of house. The complete package includes the customizable water machine and designer glass
bottles - even the carbonation level can
be set per the Chef’s request.
Clients can incorporate the
VIVREAU reusable glass water bottles
into their branding plans by having
their logo printed directly onto the bottles. VIVREAU continues to partner
with the top echelon and a ‘who’s who’
client list throughout the broad hospitality spectrum that includes casual
restaurants, boutique hotels, diners
and coffee shops.
VIVREAU - www.vivreau.com - recently completed a worldwide partnership with Fairmont
Hotels and Resorts alongside the countless other
global and national hospitality brands and iconic
locations it services.
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◆
Sirocco’s menu is
presided over by
Chef Federico Elkarout
who was born in
Beirut, Lebanon and
trained classically
in Italy.
Sirocco Mediterranean Restaurant
& Bar, named after the wind that
blows from the Sahara across the
Mediterranean to Southern Europe, is a
chic, contemporary dining and entertainment experience. Adjoined to Pi no
by an interior corridor, yet boasting an
ambience all its own, Sirroco offers a
full menu of exotic dishes that capture
the essence of Italy, Greece, Spain,
Turkey, Morocco and Lebanon accompanied by a fine selection of global
wines and innovative cocktails. Live entertainers and musical performances
accent its provocative atmosphere.
Sirocco’s menu is presided over by
Chef Federico Elkarout who was born
in Beirut, Lebanon and trained classically in Italy. Chef Elkarout built a name
for himself in the kitchens of Rome before migrating to the United States
where he established a following for his
fusion of traditional Lebanese dishes
with southern Italian cuisine. He
opened Il Posto in Michigan that received accolades earning the restaurant
the title of Best Restaurant in Michigan
for three consecutive years.
Sirocco’s inventive dining menu and
a late night small plate tapas menu is
crafted with a prime selection of meat,
fish, and pasta, with an emphasis on
fresh, local produce, and delicate preparation that enhances the flavors of ingredients and tantalizes the palate.
APPS FOR:
Build Our App Now
For more information please contact: [email protected]
www.BuildOurAppNow.com • (954)
608-2939
Looking for sales
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Toque
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◆ The New Openings and Under Construction
from page 13
landale III Forks. In 2011, he was asked
to open the new Chicago III Forks as
Executive Chef. While in Chicago, Nevill
won the Gilded Ladle and 2011 Chefs
on the Grille Top Dog of Millenia Valley
awards.
Nevill is a Level One Sommelier,
and trained under Master Sommerlier,
Drew Hendricks. In addition to creating culinary masterpieces, Nevill also
enjoys golf, fishing, and college and
pro football.
III Forks is one of 120+ restaurants
throughout the U.S., U.K., and United
Arab Emirates operated or franchised
by Consolidated Restaurant Operations Inc. (CRO, Inc.) out of Dallas,
Texas. III Forks locations are in Dallas,
Houston and Austin, Texas; and, Jacksonville, Palm Beach Gardens, and
Hallandale Beach, Florida; and
Chicago, Illinois.
Lead Report contains more comprehensive
and complete foodservice industry sales leads
— meaning more ways for you to make a sale!
◆ Subscribe to one state or all three states!
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ONLY 329 PER STATE FOR ONE YEAR !
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FLORIDA
ning Prime Suspect with Helen Mirren.
Ruskin has always enjoyed performing
in a variety of styles and has worked extensively in the music industry providing vocals for other artists including
Michael Bolton and the French rock
legend Jonny Halliday.
In 2001, Norton and Ruskin were
sought out by Silversea Cruises to become their headline cabaret artists, a
position they enjoyed for two years before returning to London to open the
city’s first authentic New York-style
piano bar.
APRIL 2013
Hollywood, FL – Two new unique
entertainment and dining experiences
have debuted at Seminole Paradise at
Seminole Hard Rock Hotel & Casino.
Pi no, an upscale live music bar has
opened its first U.S. location and the
adjoining Sirocco Mediterranean
Restaurant & Bar is now offering exotic
flavors of the Aegean and Africa
to guests.
Pi no, created by Bazz Norton and
Moya Ruskin, offers guests a unique experience combining premium live
music with highest quality beverages
and an elegant small plate menu in
sophisticated surroundings. Accomplished international piano entertainers
treat music lovers to classic, new and
yet-to-be discovered favorites, while
they sip freshly made cocktails around
a sparkling glass-topped boudoirgrand piano.
Pi no’s graceful interior is in homage
to all things musical - from the handpainted jazz wall of fame to the “tongue
in cheek” tribute to “Ol’ Blue Eyes” and
his pals.
Established in 2003 in London’s
Royal Borough of Kensington, Pi no has
achieved renown, not only for its entertainment, but also for its cocktails
using only fresh ingredients and finely
crafted delicious small plates, perfect
for enjoying individually or combining
to share tapas style. Pi no will feature a
selection of signature dishes expertly
prepared by the adjoining Sirocco
Mediterranean Restaurant & Bar.
Bazz Norton began his musical career at the tender age of eight as a
choirboy at Canterbury Cathedral.
Having struggled to maintain the good
behavior required, he enjoyed a brief
flirtation with the trumpet before settling into a long relationship with his
first love, the piano. Norton has played
in the most popular and prestigious
piano bars throughout the world and
spent seven years touring Scandinavia.
In 1995, he returned to London to become the resident entertainer at the
American Bar of the world-renowned
Savoy Hotel.
Moya Ruskin began her career as a
session singer while still at school. She
went on to combine her love of music
and theater, appearing in a variety of
musicals from The Mikado to Little
Shop of Horrors. Ruskin’s credits include the hugely popular, award-winning show BUDDY. Her television work
has included Hercule Poirot’s Casebook
with David Suchet and the award-win-
The Affordable
Mobile App
15
Two entertainment and
dining experiences debut
at Seminole Paradise
16
Calendar Events
s
Upcoming industry affairs
APRIL 2013
Send your Calendar Event info to Today’s Restaurant!!
May
18-21 ◆ The National Restaurant Association Show
McCormick Place ◆ Chicago, Il ◆ 312.853.5761
June
2-4 ◆ IDDBA’S Dairy-Deli-Bake 2013
FLORIDA
Orange County Convention Center ◆ Orlando, FL ◆ 608.310.5000 ◆ www.iddba.org
July
25 ◆ Taste of the Nation South Beach
Loews Miami Beach ◆ 1601 Collins Ave ◆ Miami Beach, FL
[email protected]
September
22-24 ◆ The 2013 Florida Restaurant & Lodging Show
Orange County Convention Center ◆ Orlando, FL ◆ 888.334.8705
www.flrestaurantandlodgingshow.com
October
20-22 ◆ 1st Annual Atlanta Foodservice Expo
Georgia World Congress Center ◆ Atlanta, GA ◆ www.AtlantaFoodserviceExpo.com
December
14 ◆ Wine and Chocolate Festival
Lakeridge Winery ◆ Clermont, FL ◆ 19239 U.S. 27 North ◆ 800.768.WINE
What’s Going On
food-focused hotel will feature a large,
state-of-the-art culinary classroom,
high-end bistro,
wine shop, rooftop
lounge, full-service
spa, and a retail
and production
bakery and p a s tr y shop. The
Epicurean is
being developed in
collaboration
with the legendary
Bern’s Steak House, and will be the
first newly constructed property in the
United St a t e s t o j o i n t h e p re s t i gious Autograph Collection® of Marriott International, Inc.
◆◆◆◆
A Courtyard Marriott hotel is
being built on the Intracoastal Waterway is a prominent sign of Madeira
Beach's recent development. The 90room hotel is expected to
break ground this
spring on a vacant
lot that was home to
the Santa Madeira
seaf o o d re s t a u ra n t and will be one of the few area
hotels to offer boat slips for water access to nearby Johns Pass. It also will
feature a pool and a restaurant and
bar. The hotel should open by summer 2014.
◆◆◆◆
A 128-room hotel that is walking
distance from Roger Dean Stadium, a
four-story Courtyard by Marriott is
being built on the northwest corner of
University Blvd and Main St in Jupiter.
Opening is expected early next year.
The plan calls for hotel guests to park
in the nearby 1,000-space public parking garage.
◆◆◆◆
Editorial
Calendar 2013
SPECIAL ISSUES YOU DON’T WANT TO MISS…
Restaurant Survival Tips
MAY 2013
Franchise Issue
JULY 2013
Florida Restaurant Show Issue
AUGUST 2013
Furniture & Design Issue
SEPTEMBER 2013
Gluten Free Cooking
NOVEMBER 2013
Call for more information or to reserve ad space:
561.620.8888 ◆ www.trnusa.com
The Jensen Beach Inn is now open
for business at 1899 N.E. Jensen Beach
Blvd, Jensen Beach. The property is
owned by Scott and Elizabeth Nugent
and can be reached at772.334.1466.
◆◆◆◆
Homewood Suites by Hilton, the
international brand of upscale, allsuite, residential-style hotels, recently celebrated the opening of its
35,000th suite with the debut of
the Homewood Suites by Hilton
Orlando Airport. With more
than 315-plus properties
a c r o s s No r t h A m e r i c a ,
Homewood Suites continues its aggressive growth
goals as the brand
has more than 70 hotels in its pipeline.
◆◆◆◆
Avalon Park Group, which is developing the 1,800 acre Avalon Park
community in southeast Orlando,
reports it recently closed on a new
long term lease agreement for 1,769
square feet of retail space in the
Towncenter II building in Downtown
Avalon Park with Casa Mofongo, a
very popular franchise from Puerto
Rico. Stephanie Hodson, vice president of marketing at Avalon Park
Group, said the new lease marks two
from page 10
important milestones for the community developer. “Casa Mofongo is
the 15th and newest dining
venue in Downtown Avalon
Park,” Hodson said. In addition, the new Latin
eatery, which seats 60 patrons took the last available retail space that
Avalon Park Group ow n s
i n t h e 6 5 , 0 0 0 square
foot downtown district.
“We are 100 percent
leased,” Hodson said. Avalon Park is
located off Alafaya Trail south of SR
50 in Southeast Orlando.
◆◆◆◆
Fish Consulting, LLC, a full-service
national communications firm specializing in franchise and foodservice
marketing and public relations, announced
that
after a record
year in 2012, it
has added five
new clients to
its
growing
roster of partners. The new clients include
Sm o o t h i e K i n g , t h e Na t i o n a l
Restaurant Association Educational
Foundation (NRAEF), Pearle Vision,
Papa Murphy’s Pizza and AlphaGraphics. Fish will provide strategic
franchisee recruitment counsel and
marketing communications support
to Smoothie King, Papa Murphy’s
Pizza and Pearle Vision. The NRAEF
has enlisted Fish to help support their
respective business-to-business public relations and marketing activities
that include helping the NRAEF improve the perception and stature of
the restaurant industry.
◆◆◆◆
Creating a convenient, space-saving, countertop food-warming station
is now faster, easier and more cost-effective than ever with the new line of
hanging infrared strip heaters from
Nemco Food Equipment. Each
heater, with hanging bracket mounts,
features a cord and plug, allowing
foodservice operators to quickly install and power up the unit without
the need to hire a service agent or
electrician to do any hard wiring. In
trademark Nemco fashion, this new
line promises exceptional performance, consistently holding foods at
optimum temperature without drying or overcooking.
They’re a solution for a
wide range of busy commercial applications —
from dine-in to buffets
to concessions —
where maintaining
food flavor and
presentation with
minimal oversight is critical. Nemco
is a longstanding innovator in food
equipment design/manufacturing,
specializing in the development of
countertop equipment solutions that
actualize new food concepts or address specific kitchen needs. For more
information call 800.782.6761 or visit
www.nemcofoodequip.com.
◆◆◆◆
chills in 65 percent less time a traditional
bottle. Additionally, a built-in spout lets
consumers enjoy wine by the glass and
each pouch stays fresh for four weeks
after opening.
Although Bonfire Wines just
launched, industry insiders are already
noticing how the brand’s wine blends
and product packaging are right on
trend. A recent study conducted by
SymphonyIRI Group shows sales of red
wine blends in 2012 are up 26 percent
since last year. In addition, the sale of
pouched alcoholic beverages – including malt, wine and spirits – has generated $200 million to-date in 2012,
according to data from Nielsen. That
number is staggering, considering the
sales of pouched drinks in 2010 was just
$12 million.
“In the beverage industry, we’re seeing an increase in the popularity of nontraditional packaging, especially among
younger consumers. They’re also choosing milder, sweeter wine blends – especially reds – more frequently,” said
Kelita Deeter, territory sales - brand
manager, Republic National Distributing Company.
Founded in 2012, Bonfire Wines www.drinkbonfire.com - is a purveyor
of wine sold in innovative, mobile packaging. The company’s signature blends,
Ignite and Ember, are available exclusively in highly sustainable packaging
that uses fewer raw materials, produces
less Greenhouse Gas Emissions and
boasts an improved product to package
ratio than the equivalent volume of
glass bottle.
8 WAYSS 1
YOU CAN GET INVOLVED…
D…
2
5
8
What’s Going On?
Do you have a new
product or service?
Let us know!
Calendar Events
Looking for something
to do? The calendar is
loaded with events!
3
6
New Openings
Opening or reopening
a new restaurant?
We’ll put it on our list!
Industry Spotlight
Do you believe your
business is worth a
closer look? Call us!
Covers, Inserts, Place Mats, Check Presenters, etc.
Melamine Dinnerware, Specialty Drinkware
Tumblers, Room Service Trays, Buffet Items
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Manufacturer of Superior, Inexpensive China Ovenware - AlumaTux. Stocked in Florida
Baker’s, Hanging, Bench, Receiving and Floor Scales.
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Frosty Factory
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Frozen Drinks and Smoothie Machines
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Cast Iron Cookware and Misc. Products
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7
Under the Toque
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chef with a special
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IF YOU NEED IT - WE HAVE IT!
Ben Miller & Associates
CALL FOR THE DEALER NEAREST YOU:
Call today for more info: 561-620-8888
(954) 805-4705
EMAIL:
[email protected]
FLORIDA
Atlanta, GA – Wine consumption
among millennials (designated as those
ages 21-34) continues to grow. In fact, 51
percent of millennials drink wine at least
once per week, according to recent findings by the Wine Market Council. Research also found that this increasingly
important market segment makes wine
purchasing decisions quickly, emotionally and based on the value the wine
brings to the drinking experience.
Armed with this knowledge and experience in the retail packaging industry,
entrepreneur Eric Steigelman founded
Bonfire Wines in 2012 to cater specifically
to this audience. He enlisted Kevin
McGuire, certified wine judge and the
master winemaker behind several popular California varietals, to craft new
wines. The first two Bonfire Wines that
will go to market are Ignite™ (sweet
white wine blend) and Ember™ (sweet
red wine blend).
“Drinking wine is a very social experience, especially for millennials. So in
addition to tasting great, I wanted Bonfire Wines to be easy to transport and
share,” said Steigelman. “After considering a few options, I selected a pouch
that’s sustainable and mobile. It’s different from the other non-bottled wine offerings on the market.”
The eco-friendly Bonfire Wines
pouch requires fewer trucks for transportation, using less fuel and creating
fewer emissions, than the same amount
of glass bottles. Each pouch holds 1.5
liters – the equivalent of two bottles of
wine. The compact packaging fits hasslefree into coolers and refrigerators and
ting from the Barfresh products is extremely strong. Foodservice operators
are looking for ways in which to participate in the growth of the blended
beverage segment of the industry and
we are very pleased to be able to offer
Barfresh to them."
RestaurantLink is a national procurement and support company for
foodservice operators. In the beverage
category they currently provide their
clients with Pepsi Cola, Dr Pepper, and
CO2 equipment along with several
coffee, tea and juice products.
Barfresh is also conducting several
major trials of its smoothies at unnamed QSR chains and at a major
casino operation. These trials are expected to result in rollouts at additional stores at these chains in the
second half of this year and 2014.
Barfresh Food Group, Inc. is
a manufacturer and distributor of
ready to blend beverages and utilizes
contract manufacturing facilities to
complete the manufacturing of its
"sealed pack of ingredients for an individual smoothie."
The company sells ready to blend
all natural beverages primarily to
restaurant chains in the fast food and
fast casual dining sector. In the future
it intends to target other segments of
the food service industry and the retail
consumer market, including grocery
stores and other retail outlets.
APRIL 2013
Experts team up to
create Bonfire Wines
Barfresh Food Group, Inc., a manufacturer and distributor of unique
ready to blend beverages, announced
that it has signed a marketing agreement with RestaurantLink to market
Barfresh Smoothie products to
RestaurantLink's thousands of foodservice clients.
"RestaurantLink was established
in 1995 and is well-respected in the
industry. They specialize in working
with regional chains and independent accounts and can quickly help
broaden distribution of products
such as ours," said Riccardo Delle
Coste, CEO of Barfresh. "Their 20
sales professionals in addition to our
own internal sales force will be instrumental in helping us achieve our
planned growth as we roll out Barfresh Smoothies in the US this year.
By the end of the year, we expect the
RestaurantLink sales representation
for Barfresh products to grow to a
team of 35 individuals. As a result, we
believe Barfresh can achieve our revenue targets for this year and beyond." RestaurantLink is already
promoting and making Barfresh
smoothie products available to their
clients and reports that the response
has been very positive.
Richard King, President of RestaurantLink, said: "We are very excited to
offer Barfresh Smoothies to our clients.
The response and feedback we are get-
17
Barfresh signs agreement
to expand smoothie sales
FLORIDA
APRIL 2013
18
What’s Going On
Now Accepting
New Members!
South Florida's foodservice networking
group is looking for new members to
participate in our association!
Restaurant Vendors Association has been operating in Broward County for over 20 years.
We allow only one member for each business category ensuring the free flow of
information and business leads between everyone involved. Members recommend fellow
members to our customers — creating a win-win situation for all. Members generate
business for one another and are assured of quality product and services in return.
Foodservice industry operators recognize RVA members as fair, efficient and reliable.
Group established over 20 years • Only one member allowed per category
See www.rvafla.org for more info & a list of current members!
Call Lee Spencer at 954-584-7330
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Employment
INNOVATIVE FOODSERVICE, a leader in foodservice
supplies, equipment, and design, is looking for selfmotivated salespeople in the following areas for outside sales: Sarasota, St. Petersburg, Tampa, Orlando,
Daytona, Jacksonville and Tallahassee. Previous commissioned sales and/or Food and Beverage management experience is a must. Please send resume to
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International Wine distributor In South Florida
seeks highly motivated individuals to represent our
company to Restaurants, Hotels, Cigar Shops & Country Clubs. Experience And Bilingual a Plus. High commission paid. Email resume and contact info to
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RESTAURANT PLACEMENT GROUP – Exclusive recruiting, placement, and consulting services for the
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Cold, Cordless & Portable is the
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For all details call 866.291.5756.
◆◆◆◆
Maristella’s Fine Foods is offering
their line of authentic, All Natural Sicilian Arborio Rice Arancini’s for foodservice operators. The Arancini line,
inspired by an old family recipe, is made
with authentic Italian
Arborio Rice harvested from the Po
Valley in Northern
Italy. This traditional
Sicilian treat is made
with all natural herbs
and a three cheese
blend of Pecorino Romano, Parmesan and
Mozzarella. The new line comes in nine
flavors that include seafood, chicken
and vegetarian that provides foodservice
operators with a high profit margin
menu choice for their customers. The
Arancini’s are sized to fit multiple
menu price points, which makes
them ideal for menu applications like small plates and bar
menus. With Maristella’s Fine
Foods Arancini’s, operators have
new options to reduce cost and
increase their profit margins with
a high quality product. For additional details call 617.464.4545.
◆◆◆◆
Bellwether Food Group, a
highly regarded strategic planning, sales
and brand consultancy and Restaurant
Insights, a leading market research company, announced that a merger that will
result in a new entity providing comprehensive “one-stop-shopping” for the
foodservice arena. The newly combined
firm will adopt the Bellwether Food
Group moniker. The merger is expected
to be completed by April 1st and will enable Bellwether Food Group to support
its clients, which include Fortune 500
companies in the chain restaurant, chain
retailing and food and beverage industries, more effectively
by providing a
wider scope of
services - from
brand performance and relevancy
studies to brand due
diligence and customized in-depth consumer research. For more information
about the new Bellwether Food Group,
contact Mac Brand at 773.255.646.
◆◆◆◆
from page 16
Expanding its line of the popular
roasted green wheat, Freekeh Foods
has launched its certified organic
freekeh line. Recently certified by Oregon Tilth, Freekeh Foods’ organic
freekeh is a great alternative to rice or
quinoa and known for its delicious flavor and health benefits. Often referred
to as the new superfood, freekeh’s fiber
and protein combination provides a
more
complete
grain than most
other grain varietals.
With each low-fat
serving of organic
freekeh providing six
grams of protein, four
grams of fiber and 130 calories, the delicious roasted grain has already netted
praise from the likes of celebrity trainers
Joel Harper and Kim Lyons, chef Jamie
Oliver, Dr. Oz and even Oprah herself.
“Freekeh is a staple in my nutrition plan
and I highly recommend it to all my
clients,” Kim Lyons, former trainer on
The Biggest Loser, says. Freekeh Foods
- www.freekeh-foods.com - is a leading
US manufacturer of the all-natural,
roasted green wheat
whole grain known as
freekeh. With flavors
such as tamari and rosemary sage, the Minnesota-based company
is also proud to be the
only US manufacturer of
flavored freekeh. Due to
the growing popularity
of the ancient grain, Freekeh Foods
launched a line of certified organic
freekeh in March 2013.
◆◆◆◆
Restaurant
Employee
Spotlight
Ricky Holowitz, a
server at Giovanni's
Restaurant in Parkland approaches his
work with a smile
and an eagerness to
please his customers. He cultivates a relationship
Ricky Holowitz
with his customers
by being conversational but not intrusive. Helpful when needed and worthy
of being highlighted here. Do you have
an employee you want to spotlight?
Send us a photo and description of what
makes them special.
◆◆◆◆
Today’s Restaurant invites you to
submit information for the What’s Going
On column. Please fax, mail or e-mail
your story to us. Try and keep the word
count between 25-75 words. And don’t
forget to visit our web site at www.trnusa.com where you can find news articles from all our editions,
internet exclusive
information,
down loadable
pdf editions, subscription sign-up
forms, Today’s Restaurant Business Network information and much more. We’re
continually updating the website, so
check back often!
◆◆◆◆
19
Real Estate
Restaurant, business and property happenings in Florida.
APRIL 2013
FLORIDA
Mainsail, Bern’s partner on new boutique hotel
“This is a match made in heaven – or
maybe heaven’s kitchen,” said Joe Collier, Mainsail Lodging & Development’s
president. “The Epicurean is a perfect
addition to Autograph Collection®,
known for delivering exceptional travel
experiences. Combine this with Mainsail Lodging and the culinary artistry of
Bern’s and you’ve got a finished product
that is going to delight our South Tampa
neighbors and dazzle travelers from
around the world.”
Bern’s Steak House owner and
partner in the Epicurean David
Laxer adds, “Ten years ago when I
thought about what could be the
next generation of Bern’s and my father’s legacy, the Epicurean was a
dream. Now that dream is going to
be shared with the World, and the
standards of service that we have
provided for 56 years will be carried
The company also operates ExecuStay, a leading corporate housing
provider throughout Florida, Georgia
and The Carolinas.
Internationally known for its vast
wine collection, aged steaks and famous dessert room, Bern’s Steak
House offers a world-class, incomparable dining experience. When Bern
Laxer opened in 1956, he envisioned
Bern’s as Art in Steaks. Today, son
FINKEL
David Laxer and Chef de Cuisine
Habteab Hamde continue Bern’s tradition of excellence with a gastronomic
adventure that includes prime dryaged steaks cut-to-order, 21 choices of
caviar, fresh seafood and organic vegetables grown on Bern’s farm. The
menu also boasts a weekly specials
page offering fresh oysters, seasonal
delights and entrees with suggested
wine pairings.
BUSINESS AND
REAL ESTATE BROKERAGE
HOT PROPERTIES
◆
According to Collier
and Laxer, Urban
Studio Architects of
Tampa is overseeing
the design of the
project…
on in our newest addition to Bern’s
legendary story, the Epicurean.”
A few of the special experiences
planned for the Epicurean include wine
lockers for the guests, evening wine
samplings, signature organic bath
products, and luxury linens and pillows. The Epicurean will be home to the
popular annual Bern’s WineFest, and
will host a variety of cooking demonstrations and classes, wine exhibitions
and more from renowned chefs and
sommeliers from around the world,
catering to both the beginner and experienced foodie.
According to Collier and Laxer,
Urban Studio Architects of Tampa is
overseeing the design of the project,
which will include a streamlined,
modern exterior that will enhance the
architecture in the heart of the flourishing South Tampa neighborhood.
The interior design will be handled by
Chicago-based Gettys Hospitality Design & Development, who will use
their extensive industry experience to
maximize space while enriching the
guest experience. Financing for the
Epicurean is being provided by Synovus Bank and Lindell Capital.
A s Ta m p a’s f i r s t m e m b e r o f
Autograph Collection®, the Epicurean
will join an ensemble of independent
hotels worldwide hand selected for
their originality, rich character and uncommon details. Mainsail Lodging &
Development’s British Virgin Islands
property, Scrub Island Resort, Spa &
Marina became the first Caribbean resort to join Autograph Collection in December 2011.
Mainsail Lodging and Development
is a Tampa based hospitality company
that develops and operates lodging
products in the Southeastern US and
the Caribbean. Their properties include
a private island resort in the British Virgin Islands called Scrub Island Resort,
Spa & Marina, which recently joined
Autograph Collection under a franchise
agreement, a boutique beach front
hotel and marina on Anna Maria Island,
the Mainsail Beach Inn, the Mainsail
Suites Hotel and Conference Center in
Tampa, and Mainsail South a 328 unit
apartment and corporate housing complex in South Tampa.
HOT PROPERTIES
Tampa, Fl – Tampa-based Mainsail
Lodging & Development recently announced a target opening date of November 2013 for the Epicurean, a
137-room boutique hotel devoted to
extraordinary culinary experiences.
With the groundbreaking late
last year in the trendy Hyde Park historic district of South Tampa, the foodfocused hotel will feature a large,
state-of-the-art culinary classroom,
high-end bistro, wine shop, rooftop
lounge, full-service spa, and a retail
and production bakery and pastry
shop. The Epicurean is being developed in collaboration with the legendary Bern’s Steak House, and will be
the first newly constructed property in
the United States to join the prestigious
Autograph Collection® of Marriott International, Inc. (NYSE: MAR).
Italian Restaurant • Central Orlando, Florida
Seller Financing Available
Asking Price: ............................... $289,000
Gross Income: ............................. $293,000
Cash Flow:..................................... $91,000
FF&E:...................................... $40,000.00*
Inventory: ............................... $1,500.00**
Real Estate: .......................................... N/A
Year Established: ................................... 10
Employees:............................................... 4
Facilities:................ 2,650 sq.ft., Seats 120
Financing:..............Will consider small note
Business Description
Successful and well known Italian Restaurant
and Bar. Beautiful and warm ambience. Full
Bar 4 COP 75% of business are locals and
not seasonal. Owner did total build out.
Square footage 2,650 seating for 120. Five
employees. Owner is the chef and has a
prep/cook and three wait staff. Excellent public reviews Private wine room for meetings
and parties. Seller will consider small note.
Support/Training:...10 business days no cost
Reason Selling:....................Family moving
Sub Shop • Homestead, Florida
Asking Price: ..................................$49,000
Gross Income: ...............................$84,000
Cash Flow: .....................................$34,000
FF&E: ........................................$8,000.00*
Inventory: ...............................$2,000.00**
Real Estate: ..........................................N/A
Years Established: ...................................4
Employees: ...............................................1
Facilities: .....................750 sq.ft., Seats 16
Financing: .............................Will hold note
Business Description
Excellent family or first business. Sub shop
serving the commnity and travelers going to
and from the keys. Business hours Monday
to Friday 10:00 AM - 6:00 PM. No Saturday
or Sundays. Increase hours and Increase
profits. This is not a franchise.
Support/Training: 10 business days at no
charge if necessary.
Reason Selling: Has another business.
*Included in the asking price
|
**Not included in the asking price
Peter Robinson Sales Agent
561-445-8198 • 8453 NW 78th Ct,Tamarac FL 33321
[email protected] • www.probinsonbiz.com
20
APRIL 2013
FLORIDA

TRN Florida 0413 - Today`s Restaurant News

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