TRN FL 0714_Layout 1



TRN FL 0714_Layout 1
State implements new food
service inspection frequency
Dick’s Wings
opens in
Guinness flavors
ACF receives
Under the toque
with Chef
Nino Annunziata
Advertisers Directory. . . . . . . . 2
Appell Pie. . . . . . . . . . . . . . . . . . . . . . . . 2
Calendar Events . . . . . . . . . . . . . 14
Classified Ads . . . . . . . . . . . . . . . . . 16
New Openings . . . . . . . . . . . . . . . . . 7
Real Estate. . . . . . . . . . . . . . . . . . . . . 17
Under the Toque. . . . . . . . . . . . . 14
What’s Going On . . . . . . . . . . . . . . 3
Tallahassee, FL - Beginning July 1 the
Florida Department of Business and
Professional Regulation’s (DBPR)
Division of Hotels and Restaurants implemented the risk-based inspection frequency program in accordance with a
law passed during the 2013 Legislative
Session. The new inspection frequency program will lower the
regulatory burden for businesses
that have a positive compliance
history with DBPR as well as allow
the department to focus its regulatory efforts in locations that may
pose a higher risk to public safety.
“Florida’s restaurants and
food trucks not only serve the citizens of the state, but also those
who are visiting on vacation, so
ensuring public safety is crucial
to Florida’s growing economy,”
said DBPR Secretary Ken Lawson.
“This new inspection frequency program allows the department to hone our
regulatory efforts, which makes great
business sense for our licensees and for
Florida’s taxpayers.”
Under the new inspection frequency requirements, food service establishments will be categorized by risk
levels rated one through four. Assigned
risk levels directly coincide with how
many inspections establishments are
required to undergo each fiscal year.
For example, those assigned to level
one, will be required to undergo one in-
spection each fiscal year, whereas those
assigned to level four will be required to
undergo four inspections each fiscal
year. Additionally, the requirement for
the department to conduct an inspection each time a complaint is received
will remain the same.
An establishment’s initial classification shall be assigned upon annual inspection or upon application for a
license and verified at the licensing inspection. Additionally, at the beginning
of each fiscal year, DBPR will reassess
each establishment’s inspection frequency classification and reclassify an
establishment, if necessary. DBPR has a
very robust website as well as the DBPR
Mobile app where consumers can go to
view an establishment’s inspection results anytime as well as an establishment’s newly-assigned risk level.
The complete guidelines surrounding risk-based inspection frequency can
be found in rule 61C-1.002 F.A.C.
Consumers or licensees with questions
regarding the new inspection frequency
may also call DBPR at 850.487.1395 or
visit the department’s website at DBPR
Mobile app where consumers
can go to view an establishment’s
inspection results anytime as well
as an establishment’s newly-assigned risk level.
The complete guidelines surrounding risk-based inspection
frequency can be found in rule
61C-1.002 F.A.C. Licensees with
questions regarding the new inspection frequency may also call
DBPR at 850.487.1395or visit the
department’s website.
The Department of Business
and Professional Regulation’s
mission is to license efficiently and regulate fairly. The Department licenses
and regulates more than one million
businesses and professionals ranging
from hotels and restaurants, real estate
agents and certified public accountants
to veterinarians, contractors and cosmetologists. For more information visit
Also, follow @FloridaDBPR on Twitter
or Florida Department of Business and
Professional Regulation on Facebook for
updates about license cycles, events and
other important news.
Pino Gelato opens three
corporate stores in Destin
Destin, FL - Pino Gelato announced
the acquisition of three new corporate
stores in Destin. The new locations, in
addition to the company headquarters
in Hilton Head Island, SC, mark four total
corporate operated stores. The Pino
Gelato brand continues to Scoop Some
Happiness to new and existing customers during the development of Pino
Gelato locations transitioned from a previous local chain of gelato stores. The
company continues to expand upon existing locations in five airports (seven locations), four individual licensees and
four corporate stores.
The area of Fort Walton County in
Northwest Florida Gulf Coast is now
home to Pino Gelato Cafe in Silver Sands
Premium Outlets, a full-scale gelateria in
the outdoor shopping mall serving authentic gelato and sorbetto, boasting a
full menu inclusive of panini, specialty
coffees, and a selection of beer and
wines. Pino Gelato at The Village of
Baytowne Wharf in Sandestin Golf and
Beach Resort has an array of boutiques,
eateries and now Pino Gelato Café. Pino
Gelato at The Boardwalk is a unique lo-
cation and vibe just steps off the famous
beach known as part of The Emerald
Coast. The Pino Gelato Team has invested time and effort embedding happiness in order to get to know the local
community. Pino Gelato gives back 5
percent of company annual sales to animal rescue organizations.
Ramona Fantini, Chairman and CEO
of Pino Gelato, has received the 2013 U.S.
Chamber of Commerce Blue Ribbon
Small Business Award and 2013
Enterprising Women of the Year Award.
Giving back to the community is a recognized part of both of these awards.
Previous awards include: 2012 U.S.
See GELATO page 13
Appell Pie
What a shame
JULY 2014
Howard Appell
Recently we hosted family members
including four children and two adults. I
tip my hat to the parents of any family
with four children or more. I frankly don’t
know how they can afford four children.
I’m not only speaking about money but
time, commitment, sacrifice and when
they are all girls, good luck. The planning
for four weddings alone would send me
into shock.
Being from landlocked Tennessee
they wanted to stay on the ocean and I
don’t blame them. We found an older
property right on the beach in Ft.
Lauderdale with a pool, access to the
beach, and a Tiki Bar adjacent to the
large pool with a full food and drink
menu. I don’t remember who said it but
it is common for waterside restaurants to
have mediocre food with great views and
locations. Surprisingly the food was very
good here, but the service was not.
The first night at the hotel we went
to the pool Tiki Bar area to have dinner.
We were a party of ten. It was at least fifteen minutes before a server even noticed that we didn’t have menus. After
another ten minutes our drink orders
were taken. If you have ever experienced this kind of establishment you
already know the rest of the story.
Waiting, mistakes, and servers not able
to deliver what we asked for in a timely
manner. There was no language difference if that’s what you are thinking. It
took one hour to receive our dinners.
Remember, two of the group were
young girls age one and two. The
squirming, crying, dropping of silverware and overall anxiety was palatable.
The kids were just fine that was me! As
I stated before the food was good.
On another day my wife and I went to
the Tiki Bar area to sit at a table overlooking the beach and keep an eye on the
kids with their parents frolicking in the
sand and surf. We were there for fifteen
◆ Today’s Restaurant Publisher
minutes again with no server anywhere
in sight. Before we could order a drink we
were asked to leave the table because
there was a large party that wanted to sit
where we were and had reserved it the
day before. We moved to another table
and never got a drink. I refused to go to
the bar myself just on principal.
The point of this replay of events is
that the hotel has a “diamond” location
with good food and they are content to
let poor service be the norm. Why not
take the great aspects of food and location and expand on them to make the
total experience great?
Don’t get me wrong, I’m not complaining for complaining’s sake. I feel bad
for the owners of the property because
they are “leaving money on the table” by
ignoring the service component of hospitality. There did not seem to be any systems in place or a manager on site to
implement any systems if they had
them. I guess they feel the bar makes so
much money they can ignore the food
service section. I could just imagine if the
proper systems were in place how popular this property could be.
As we were returning to the hotel
room we passed an open door to the
kitchen and being me I stuck my head in
and yelled to the line cooks a blanket
compliment of the food. They were
stunned and after regaining their composure they thanked me. What a shame.
A talented crew being hurt by poor service and no systems.
It’s no secret that a business has to get
it right the first time. Customers have so
many alternative choices and they won’t
give you their hard earned money for
bad service. Take that hard look at the
products and services you provide and
make sure the customer experience you
provide is great. You don’t want people
saying “What a shame” about the closing
of your restaurant.
Index of Advertisers
24/7 Hospitality Technology..................9
Abacus .........................................................4
AMC Wholesale..........................................5
Barry Epstein ............................................14
Broward Nelson Fountain...............9 & 15
Culinary Software Services ....................7
Filter Pure....................................................2
Finkel Business Brokers ........................ 17
First Florida Insurance .......................... 16
Florida Power & Light............................20
Florida Restaurant Assoc. ............8 & 10
Florida Restaurant & Lodging Show....11
Gelato Fino.................................................12
Gordon Food Service................................3
Menu Cover Man........................................2
Merchant Bankcard.................................15
Miller & Associates ...................................5
Prime Meat Cuts........................................6
Restaurant Appliance Depot.................13
Restaurant Database Services..............6
Restaurant Vendors Association.........15
S.E.R.V.E. ....................................................15
Smart LED .................................................10
Thunderbird ..............................................19
Toby Neverett Auctions............................1
United Restaurant Equipment...............6
U Sell Club .................................................18
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] ◆
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!
What’s Going On
Important new products, corporate news and industry events.
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PNC Merchant Services has introduced a new tablet-based point-of-sale
system for restaurant owners / managers. The Clover Station from First
Data Corporation
can replace the
cash register, credit
/ debit card terminal, receipt printer
and barcode scanner, according to a
news release with
an all-in-one solution
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comes pre-configured with the
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ready for use out of the box. The
See WHAT’S GOING ON page 6
Taste of the Beach in Pensacola will be held this year from Sept 19-21. It
is located on one of the most celebrated and scenic back-drops -the Gulf of
Mexico and is a true feast for the palate. Tent after tent of seafood and signature
dishes allows diners to experience the true culinary talents from around
the Island. There will be a spectacular guest chef presentation that will
kick up the gastronomic beach party with a cooking demonstration.
New to this year’s festival is a cooking demonstration and meet and
greet and question and answer session with celebrity chef Carla
Hall. This special event will be held on Friday, September 19th, at
the Pensacola Beach Hilton. Not only will national celebrity guest,
Carla Hall, be in attendance Friday evening, but also many of
the exceptional island chefs of Pensacola Beach. For all event
information contact the Pensacola Beach Chamber of Commerce
at 850.932.1500 or email to: [email protected]
Taste of the Beach is one of several festivals and events presented by the
Pensacola Beach Chamber.
JULY 2014
Next Gen Dine by Prelag Partners
has released new updates that improves the speed and efficiency of the point of sale
app. The new update release brings a more speed
to the already fast point
of sale application. The
new update is designed
to address a few minor
bugs along with a
boost in speed. There is
overall improvement in
performance with the new
release. Table-side orders
and payments are processed faster.
Performance on Next Gen Dine brings
great value to restaurants using it as
their premier choice for POS systems.
Next Gen Dine keeps customers happy
as well as helping to increase revenue.
Next Gen Dine is a cloud-based, mobile
restaurant point of sale software designed for the iPad,
based in Las Vegas, NV.
Next Gen Dine also offers restaurant owners
customer loyalty, gift
card, social media, and
fine- grained marketing tools.
Deal with an irate customer
— don’t lose them
JULY 2014
John Tschohl
Facing off with a screaming, unreasonable, irrational customer represents
the ultimate test of any employee’s service skills. It can take you to your breaking
point if you’re not careful. Staying
grounded and above the fray requires
you to find inner strength, and persevere
beyond the initial difficulties.
Dealing with irate customers is one of
the most pressure-packed experiences
you will ever encounter on any job.
During every confrontation it is important to remember:
◆ Every customer is a different person with a unique set of circumstances
and personality traits.
◆ Irate customer encounters can
emerge out of nowhere — the key is to
be ready.
◆ You represent an opportunity to
set things right.
◆ Compassion is essential.
◆ Despite your best efforts, sometimes there is nothing that can save a situation.
Ditch the “I’m Sorry” Script. Sorry,
just doesn’t cut it sometimes. Saying
“”I’m Sorry” is so overused it sounds
insincere. Be specific by saying “I
apologize for this issue…” Make sure
your apology directly makes reference
to the actual issue, and ALWAYS try to
use the customer’s name when addressing them. It adds a personal connection to them.
Get on the customer’s side of the
counter. Visualize for a moment an
upset customer walking in your door
◆ Today’s Restaurant Contributor
Remember, it costs
at least five times as
much to gain a new
customer than keep
an existing one…
and approaching you. The first thing an
angry customer does is attack you. It’s
very important to remember that you
are not personally being attacked but
are listening to someone who is in an attacking mode.
Partner with your customer. Let the
customer know that your job is to go to
bat for them. This tells them that you
are their emissary and you want to resolve it together.
The 4 C’s of handling irate
customers and difficult
It’s all about:
◆ Compassion – Listen carefully and
react to their words, not just their behavior. Examine the facts.
◆ Calm – Remain calm and don’t
lose your cool.
◆ Confidence – Handle the situation
knowing you are following company
guidelines—and serve the customer.
◆ Competence – Save the customer
with your competent handling of the
situation so he or she continues to be a
Regardless of how a problem is
solved, getting it done now is the best
way to stop the venting and to bring
an irate customer around. You need to
show your customer than, as an employee and as the face of your organization you are invested in solving the
6 steps to handle
irate customers
1. Listen carefully and with interest.
Put yourself in your customer’s place
2. Ask questions and actively listen to
the answers
3. Suggest alternatives that address
their concerns
4. Apologize without laying blame
5. Solve the problem quickly and efficiently.
Remember, it costs at least five
times as much to gain a new customer
than keep an existing one and with social media it’s even more costly. The average number of friends on Facebook
is 130. Keeping a complaining customer, according to Tschohl, should be
the top priority, and at these cost ratios
you can afford to be generous in your
time and effort.
Take Care Of Yourself. Dealing with
irate customers will drain you physically
and emotionally and put your skills to
the test. You must find ways to take care
of yourself. As part of your “recovery
time”, know that dealing with irate customers is allowing yourself to relax,
recharge and assess your role. Recovery
separates you from the situation and
gives you a chance to breathe.
Learn from every complaint. Do
something! Fix the process; train staff in
the issue; eliminate the fault. Wherever
possible let the complaining customer
know that they have helped you resolve
a problem – they’ll feel great and come
back again and again (and will probably
tell their friends!).
John Tschohl, the internationally recognized
service strategist, is founder and president of
Service Quality Institute in Minneapolis,
Minnesota. Described by USA Today, Time, and
Entrepreneur as a “customer service guru,” has
written several books on customer service including his new program Handling Irate Customers
and Difficult Situations. John’s strategic newsletter
is available online.
rants in general, and conversions of
larger, stand-alone restaurants like our
Youngerman Circle restaurant in particular, represent a tremendous avenue
of growth for us due to the interest they
will generate among potential multiunit restaurant franchisees."
Dicks' Wings restaurants are family
fun fooderys™ where both families
and sports fans can go to enjoy a
unique restaurant experience from first
bite to last call™. Dick's Wings offers a
variety of boldly-flavored menu items
highlighted by its famous Buffalo, New
American Restaurant Concepts,
Inc., headquartered in Lafayette,
Louisiana, is the owner, operator and
franchisor of the Dick's Wings & Grill
concept, and the co-owner of the
owner, operator and franchisor of the
Wing Nutz® concept. Dick's Wings
prides itself on its award-winning
chicken wings spun in its signature
sauces and seasonings. Wing Nutz of-
fers a large selection of premium baked
chicken wings and other baked products. Wing Nutz also offers its own proprietary line of craft beers under the
name "Nut Job Beers". Dick's Wings
has 16 restaurants in Florida and one
restaurant in Georgia, along with a
concession stand at EverBank Field.
Wing Nutz has 10 restaurants in Utah
and one restaurant in Idaho.
Covers, Inserts, Place Mats, Check Presenters, etc.
Melamine Dinnerware, Specialty Drinkware
Tumblers, Room Service Trays, Buffet Items
Full Line of Floor Covering, Mats & Misc.
Manufacturer of Superior, Inexpensive China Ovenware - AlumaTux. Stocked in Florida
Baker’s, Hanging, Bench, Receiving and Floor Scales.
Dick's Wings offers
a variety of boldlyflavored menu items
highlighted by its
famous Buffalo,
New York-style
chicken wings…
York-style chicken wings and Dick's
Blingz boneless chicken wings, for
which it boasts 365 mouth-watering
flavors. It also offers customers a variety
of fresh sandwiches, burgers, wraps,
salads and signature waffle fries. Guests
enjoy these menu items in an elevated
sports-themed environment with flat
screen TVs located throughout the
restaurants and a children's area filled
with video games and other forms of
children's entertainment.
Booths, Wood & Metal Chairs,
Wood/Resin & Laminate Table Tops & Bases
Frosty Factory
of America
Frozen Drinks and Smoothie Machines
Refrigerators, Freezers,
Display Cases and Merchandisers
Cast Iron Cookware and Misc. Products
Bakeware/Cookware/Tableware, Kitchen, Pizza,
Barware and Janitorial Supplies. Flatware and Food Prep
Quality Outdoor and Indoor Furniture
Pizza & Tortilla Presses, Grills, Wood Burning Ovens, Misc. Items
Beer Frosters, Bottle Coolers,
Ice Merchandisers, Prep Tables
Ben Miller & Associates
(954) 805-4705
[email protected]
Product Lines
Available —
in Miami
Call Us
Call AMC Wholesale, Inc. for the dealer nearest you!
877.406.9470 • • [email protected]
One Stop Shopping
JULY 2014
Jacksonville, FL - American
Restaurant Concepts, Inc., owner, operator and franchisor of the awardwinning Dick's Wings & Grill®
concept, announced the grand opening of its newest Dick's Wings & Grill
restaurant in Jacksonville.
The new Dick's Wings & Grill is located at 6055 Youngerman Circle in
Argyle Village. The restaurant is the
Company's first free-standing restaurant
and is its largest yet with approximately
6,700 square feet of space located on approximately 1.5 acres. It seats more than
200 guests and employs 40 team members from the local area. It features a large
outdoor patio area and bar and Dick's
Wings extensive menu, including its signature Dick's Wings® chicken wings and
Dick's Blingz™ boneless chicken wings
in 365 flavors. The kitchen will serve
dine-in customers as well as offer carry
out and catering.
"We are very excited to open our
newest restaurant in Jacksonville," commented Richard W. Akam, CEO of
American Restaurant Concepts, Inc.
"The new Youngerman Circle restaurant
is our 16th restaurant in Florida. It is located in a high-traffic area with six hotels and numerous shops within a half a
mile of the restaurant and the Orange
Park Mall less than one mile away. The
restaurant was developed through the
successful conversion of a pre-existing
restaurant of another brand into a
Dick's Wings. The predecessor to our
Youngerman Circle restaurant had been
operating successfully for more than 15
years and averaged more than $1.5 million in sales each year. We expect our
restaurant to generate similar results for
our franchisee."
"Part of our growth strategy has
been to identify existing restaurants of
other brands and convert them into
Dick's Wings restaurants," continued
Akam. "Conversions are less expensive
and much faster to complete than
building a new restaurant from the
ground up, which enables our franchisees to invest less money in the
restaurant and generate sales more
quickly. Conversions of existing restau-
New Dick’s Wings restaurant opens in Jacksonville
Stirling Wholesale
JULY 2014
Your Winning
in Custom Cut
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Office: 954-923-0056 • Fax: 954-923-0560
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What’s Going On
cloud technology allows for monitoring
employee activity, run transaction reports and modify inventory items anytime, anywhere. Plus, the CloverTM App
Marketplace includes apps and
features that can help streamline and grow a business. For all
details visit
Frontline International, a
leading provider of Smart Oil
Management Systems for
waste oil, oil filtration, and
fresh oil, now offers its Heated
Grill Grease Caddy System—compatible with all of its waste oil systems—to complete your Smart Oil
Management program. The Heated
Grill Grease System allows collection of
grill grease throughout the day then
pump it into any of Frontline’s wastecontainment tanks. Solids are filtered
via the extra-large sediment basket,
preserving the high
quality of oil while
protecting the integrity of the equipment’s pump and
motor. When the
caddy is near full—or
at scheduled intervals
when the grill is less
busy—carefully pull
the caddy to the Frontline used-oil storage tank (or pumping station) and easily pump the waste grease into the tank.
Frontline International, Inc. designs,
manufactures, and distributes superior
commercial foodservice equipment for
the storage, handling, and disposal of
cooking oil. Call 877.776.1100 or visit
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United Restaurant Equipment & Service
Equipment Showroom & Store
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509 West 27th Street
Hialeah, FL
298 West 21st Street, Hialeah, FL
(305) 805-6888 Office
(786) 222-1064 Cell
(305) 883-0933 Office
(305) 803-2624 Cell
What’s Going On?
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product or service?
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Calendar Events
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to do? The calendar is
loaded with events!
New Openings
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a new restaurant?
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closer look? Call us!
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Hollymatic recently introduced
their MAX 42-S Table Top Vacuum
Packaging Machine. Featuring a compact, space-saving design, it measures
just 18” x 18” x 8 ½”. An all stainless
steel design and state-of-the-art technology combine to make an easy-toclean packaging machine that is built to
last. The maintenance-friendly design
features individual components that
are clearly visible and easily
accessible. The controlled
process provides quality aesthetically-pleasing packages
that can be made right on
site. Hollymatic’s sensor
control is equipped
with a precision vacuum sensor that enables
key parameters to be set
precisely. High-pressure sealing
systems are suitable for all conventional vacuum bags. The MAX 42-S is
one of a series of various size Table Top
Vacuum Packaging Machines that
Hollymatic offers. They also market and
sell a number of floor model and double chamber units. All machines are
designed and constructed to adhere to
the strict hygienic requirements of the
food industry. Visit for
all ordering details.
CARDFREE, a leading mobile commerce provider to large merchants,
announced its collaboration with
Mercury Payment Systems, an award-
from page 3
winning payments technology
provider. CARDFREE focuses on providing integrated mobile commerce
and loyalty solutions for restaurants
and retail stores that help large
merchants engage consumers
based on individual behaviors
and preferences. The company’s
award-winning platform provides end-to-end commerce capabilities,
including smart offers, gifting, payments and loyalty.
With this integration
with Mercury, CARDFREE will
be able to bundle core payment processing and merchant acquiring with
their current suite of services. CARDFREE offers complete, integrated solutions for merchants from mobile and
online through POS. “Our award-winning platform provides end-to-end capabilities to engage customers via
merchant-branded interfaces such as mGifts,
messaging, offers, loyalty, payments, order
ahead and social media
integration.” CARDFREE is headquartered
in San Francisco and
has been recognized as
a “Fierce 15” company
by Fierce Wireless. Customers include
Taco Bell, Sonic Drive-In and Checkers
/ Rally’s. Visit for ordering
T&S Brass and Bronze Works, manufacturer of commercial plumbing
and foodservice products for a worldwide market, announced that six of its
high efficiency pre-rinse spray valves
have been selected for WaterSense labeling by the Environmental Protection
Agency (EPA). The agency recently announced eight recommended spray
valves, six of which are manufactured
by T&S Brass. Those models include the
EB-0107-J, EB-0107-C, B-0108-C, B0107-J, B-0107-C, and equip 5SV-C.
Said T&S Brass Engineering Manager
Jeff Baldwin, “After successfully completing third-party performance testing and certification
earlier this year, the T&S design engineering team takes
great pride in receiving the
coveted WaterSense recognition for these high-efficiency pre-rinse spray
valves. Our foodservice customers have wholeheartedly embraced these watersaving but hard-working models and we’re very pleased that the EPA
has done so, as well.”
T&S Brass and Bronze Works, Inc.
has been a leader in providing innovative equipment solutions to the foodservice and plumbing industries for
more than 65 years—since 1947—when
it developed the first pre-rinse unit. For
more information, visit their website
online at
Global Storm now has an addition
to its lineup of restaurant software
tools, the Global Storm Table App!
Global Storm has created a line of groSee WHAT’S GOING ON page 10
New Openings
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◆ SWEET FACTORY, 10300 Southside Blvd, Jacksonville
◆ VILLA ITALIAN KITCHEN, 451 E Altamonte Dr, Altamonte Springs
◆ NEW YORK SANDWICH COMPANY, 1388 E Oakland Park Blvd, Oakland Park
◆ UNCLE BUCK'S FISH BOWL & GRILL, 4300 Legendary Dr Ste 200, Destin
◆ BASILIC VIETNAMESE GRILL, 200 S Federal Hwy, Boca Raton
◆ KEY WEST FISH AND CHICKEN, 1258 Palm Beach Lakes, West Palm Beach
◆ MOSCATO’S UNDERGROUND PIANO BAR, 475 Central Ave, St Petersburg
Under Construction
◆ RITA'S ITALIAN ICES, 1355 US Hwy 1 Ste 9, Vero Beach, Aug-Sept ’14
◆ SWEET DEWEYS BBQ, 9181 Glades Rd, Boca Raton, Oct-Nov ’14
◆ AVOCADO GRILL, 134 Datura St, West Palm Beach, July 30 2014 or before
◆ CASA MOFONGO, 130 Miracle Mile, Coral Gables, Aug-Sept ’14
◆ YOKO-SAN - Hibachi & Steakhouse, 99 SE Mizner Blvd Ste 110, Boca Raton, Sept ’14
◆ BENCHWARMERS, 175 NE 36th St, Miami, July 20 2014 or before
◆ NOVECENTO ESPRESSO LOUNGE, 3201 N. Miami Avenue, Miami, Aug-Sept ’14
◆ RICE HOUSE OF KABOB, 5818 S Dixie Hwy, Miami
◆ BAR ITALIA KITCHEN, 4100 N Federal Hwy, Ft Lauderdale
◆ GREEN BAR & KITCHEN (2nd), 3429 Galt Ocean Mile, Ft Lauderdale
◆ FAT BUDDHA, 416 N Federal Hwy, Ft Lauderdale
◆ SWAMPY'S CAJUN BAR AND GRILL, 4305 US Highway 98, Panama City Bch
◆ STM MOBILE- Southern Seafood restaurant(now mobile), 1040 East University Ave/PO
Box 106, Gainesville, July 19 2014
◆ MOJO GRILL AND CATERING COMPANY, 3100 SW Archer Road, Gainesville, Sept-Oct ’14
◆ CRANE RAMEN RAMEN SHOP, 16 SW 1st Ave, Gainesville, Aug-Sept ’14
Aug-Sept ’14
◆ 221 CAFÈ SIMPLY NATURAL, 221 NW 1st Ave, Miami
◆ THE COUNTER BURGER, 3101 PGA Blvd, Palm Beach Gardens, Sept-Oct ’14
◆ CLAWDADDYS RAW BAR & GRILL, 1601 SE Hwy 19, Crystal River, Aug 28 2014
◆ THE BOATHOUSE RESTAURANT, 1935 SE US Hwy 19, Crystal River, Aug 20 2014
◆ DETROIT CONEY ISLAND, 600 Mandalay Ave, Clearwater Beach, Late 2014
◆ SALTY'S RESTAURANT, 437 S. Gulfview Blvd, Clearwater Bch, Late 2014
◆ BLAZE PIZZA (CA-based), 2146 N Federal Highway, Boca Raton, Oct-Nov ’14 or later
◆ BLAZE PIZZA (CA-based), 6334 N Andrews Ave, Ft Lauderdale, Sept-Oct ’14
◆ TRADER JOE'S, 855 S. Federal Highway, Boca Raton, Sept 26 2014
◆ THE HIDE - a speakwasy theme/upscale cuisine, 16 2nd St N (1st Ave N), St Petersburg,
Late 2014
◆ TILTED KILT, 3300 Airport Road, Boca Raton, Aug-Sept ’14
◆ CARRABBA’S ITALIAN GRILL, 1475 S Tamiami Trail, Venice
◆ CARRABBA’S ITALIAN GRILL, 9231 W Flagler St, Miami, July 21 2014
◆ FLIPPIN' PIZZA, 8975 SW 72nd Pl Ste C-150, Miami
◆ ROK BRGR, 600 Silks Run, Hallandale Bch, Sept-Oct ’14
◆ GARDEN CITY CAFÈ, 5520 PGA Blvd Ste 104, Palm Beach Gardens
◆ IZA TAPAS BAR, to come when available, Orlando, TBD
◆ CHINA BISTRO, 1270 Oviedo Mall Blvd, Oviedo, Aug-Sept ’14
Aug-Sept ’14
◆ HANNYA ASIAN CUISINE, 1060 Brickell Ave, Miami, Sept-Oct ’14
◆ KRISPY KREME DOUGHNUTS, 3814 University Blvd, Jacksonville
◆ SARPINO'S PIZZERIA RESTAURANT, 100 E Broward Blvd, Ft Lauderdale
◆ BRIX 33 WINE BAR AND BISTRO, 8351 State Road 54, New Port Richey
◆ BURGER 21, 2949 N. Federal Highway, Ft Lauderdale, Oct-Nov ’14 or later
◆ CAFÈ BLU, 7550 Mission Hills Dr, Naples, Aug 25 2014 or before
◆ IL MULINO NEW YORK, 840 1st Street, Miami Beach
◆ WOODPECKERS BACKYARD BBQ, 4930 State Road 13 N, St Augustine
◆ 10TEN BREWING COMPANY, 1010 Virginia Drive, Orlando, Aug-Sept ’14
◆ PIG FLOYD’S SMOKEHOUSE, 1326 N. Mills Ave, Orlando, Aug-Sept ’14
◆ YOGURT CITY (franchise), 111 Boardwalk Place at John’s Pass, Madiera Bch, Aug-Sept ’14
◆ THE BIRD DOG GRILL, Holiday Isle at County Hwy 98, Destin
◆ FIRST FRESH, 4520 N Federal Hwy, Ft Lauderdale
◆ CHAR HUT, 800 E Commercial Blvd, Oakland Park
◆ BOTTOMS UP RAW BAR & FRILL, 658 N 2nd Street, Ft Pierce, Aug 25 2014 or before
◆ CHOWDER HEADS, 1900 Okeechobee Blvd, West Palm Beach
◆ RACK'S FISH HOUSE, 200 E Atlantic Ave, Delray Beach
◆ THE STOX BAR (new concept), 21 W Las Olas Boulevard, Ft Lauderdale
◆ TUCKER DUKE'S LUNCHBOX, 244 E College Ave, Tallahassee
◆ THE COUNTER BURGER, 1101 Stanford Drive, Coral Gables, Jan - Feb 2015
◆ KAPPALLAQ PERUVIAN CUISINE, 39559 South Dixie Hwy, Miami, July 21 2014
◆ HIDEAWAY LOUNGE, 1120 E Kennedy Blvd, Tampa, July - Aug 2014
◆ THE CASK & ALE (2nd), Howard St (between Kennedy & Bayshore), Tampa, Oct-Nov ’14
◆ DON DIABLO, on West Ave between 16th & Alton, Miami Beach, Sept-Oct ’14 or later
◆ RED GINGER - Thai & Japanese & Japanese Whiskey, to come when available, Miami
Beach, Sept-Oct ’14 or later
◆ BAKE HOUSE FRENCH BRASSERIE, to come when available, Miami Beach, Sept-Oct ’14
◆ CHEESE DADDY - Grilled Cheese, 16 NW 18th Street, Gainesville
◆ PANTHER COFFEE (4th), 5934 NW 2nd Ave, Miami, Early 2015
◆ SEA CHASERS RESTAURANT, 831 First Street North, Jacksonville Beach, Aug-Sept ’14
◆ JOEY D'S ITALIAN RESTAURANT & BAR, 1195 Airport Road South, Naples, Aug-Sept ’14
◆ KEKE'S BREAKFAST CAFÈ, 13121 N. Dale Mabry Hwy, Tampa
◆ KEKE'S BREAKFAST CAFÈ, 3615 South Florida Ave Ste 110, Lakeland
◆ KEKE'S BREAKFAST CAFÈ, 2216 N Congress Ave, Boynton Beach
◆ KEKE'S BREAKFAST CAFÈ, 10120 Forest Hills Ste 190, Wellington
◆ PANERA BREAD BAKERY CAFÈ, 12648 S. Orange Blossom Trail, Orlando, Late 2014
◆ NAIYARA - THAI ASIAN STREET FOOD BISTRO, 1800 Sunset Harbour Dr, Miami Bch, Feb ’15
◆ LA MODERNA, 1800 Block of Bay Road, Miami Beach, July - Aug 2014 or later
◆ TACO SPOT, 2610 Ponce de Leon, Coral Gables
◆ HIGH END PERUVIAN REST, 3381 Pan American Dr, Coconut Grove, Aug-Sept ’14 or later
◆ SHULAS STEAK & SEAFOOD, 3381 Pan American Dr, Coconut Grove, Aug-Sept ’14
◆ DEROMO’S GOURMET MARKET & RESTAURANT, 26811 S Bay Dr Stes 132 & 140, Bonita
Springs, Aug-Sept ’14
◆ BRICK & SPOON RESTAURANT, 4201 Indian Bayou Trail, Destin
◆ WILD GREG'S SALOON, 22 Palofax Place, Pensacola, Mid to late 2014
◆ MELLOW MUSHROOM, 525 N. Federal Highway, Ft Lauderdale, Early 2015
◆ MELLOW MUSHROOM, 10600 Forest Hill Blvd, Wellington, Aug-Sept ’14
◆ MELLOW MUSHROOM, 5701 Sunset Dr Ste 102, Miami, Aug-Sept ’14 or later
◆ NEW OPEN-AIRED MALL + RESTAURANTS, So Dale Mabry Hwy and E Davis Blvd, Tampa,
Oct-Nov ’14 or later
◆ SEA SALT, 153 2nd Ave North, St Petersburg, Aug-Sept ’14 or later
◆ RUTH’S CHRIS STEAK HOUSE, 153 2nd Ave North, St Petersburg, Aug-Sept ’14 or later
◆ LOCALE - Seafood/cheese/wine/Bakery/Willy Wonka parlor, 153 2nd Ave North, St
Petersburg, Sept-Oct ’14
◆ SOO WOO JAPANESE & KOREAN STEAKHOUSE, 555 Washington, Miami Bch, Sept ’14
◆ IPIC THEATER + Restaurant Tanzy Express, 163rd St North Miami Beach, North Miami
Beach, Feb - March 2015
◆ HAPPY CHEESE GRILL (now a food truck), 1029 Park St, Jacksonville, Nov - Dec 2014
◆ SIENA TAVERN, 404 Washington Ave, Miami Beach, Aug-Sept ’14
◆ CANTINA LA VIENTE, 495 Brickell Avenue, Miami
◆ MIND YOUR MANNERS, 2045 Wilton Dr, Wilton Manors
◆ VICKY BAKERY & CAFÈ, 245 University, Coral Gables
◆ ESTEFAN KITCHEN, NE 14th and 1st Ave, Miami, Mid 2015
◆ KOSHER MIAMI GRILL HOUSE EXPRESS, 8903 Glades Road, Boca Raton
◆ THE BUZZER BEATER RESTAURANT, 2520 NW 97th Avenue, Doral, July 25 2014
◆ KOSHER DUNKIN DONUTS, 3951 Stirling Rd, Dania Beach
◆ OSPREY TAVERN, 4899 New Broad St, Orlando, Sept-Oct ’14
◆ AVA-INSPIRATO ITALIANO, 718 South Howard Ave, Tampa, Aug-Sept ’14
◆ APURA JUICERY & COFFEEHOUSE, 22191 Powerline Road, Boca Raton, Aug-Sept ’14
◆ YUME SUSHI (expanding at closed Jalea), 1532 Main Street, Sarasota
◆ SUNSET GRILL at Terra Ceia Bay, 2802 Terra Ceia Bay Blvd, Palmetto
◆ ROC RESTO LOUNGE & FASHION, 9469 W Atlantic Blvd, Coral Springs
◆ WOW! THAT’S FRESH, 1426 W. Brandon Blvd, Brandon, Sept-Oct ’14
◆ EL TENAMPA BAR, 2701 S Orlando Dr, Sanford
◆ SIENA TAVERN, 404 Washington Ave, Miami Beach, Sept-Oct ’14
◆ THE LITTLE GREEK RESTAURANT, to come when available, Spring Hill, Oct-Nov ’14
◆ YELLOW DOG EATS (2ND), 147 Canal Street, New Smyrna Beach, Aug-Sept ’14
◆ MARRAKECH RESTAURANT, 2028 Harrison St Ste 103, Hollywood
◆ CIGAR CITY CIDER & MEAD, 1812 N 15th St, Tampa
◆ COPPERTAIL BREWING CO. (is installing a brew house), 2601 East 2nd St, Tampa
◆ CANTINA LA VEINTE/WATERFRONT REST & BAR, 465 Brickell Ave / 2nd Tower Icon
Brickell, Miami
◆ JASMINE THAI, 4495 Commons Dr W, Destin
◆ WOK BOX FRESH ASIAN KITCHEN, 2362 NW 120th Lane, Coral Springs, Sept-Oct ’14
◆ TIJUANA TAXI, SE 10th Street, Deerfield Beach
◆ NU RISTORANTE ITALIANO, 511 SE 5th Ave, Ft Lauderdale, Aug-Sept ’14 or later
◆ TEQUESTA STEAKHOUSE, 157 N Federal Hwy, Tequesta
◆ ANITA'S FAMILY RESTAURANT, 441 Tamiami Trail, Nokomis, Aug-Sept ’14 or later
◆ RIB CITY, more coming, 5390 US Highway 1, Grant-Valkaria, Nov - Dec 2014
◆ TWISTEE TREAT (others coming), 3525 US Highway 27 North, Sebring
◆ TWISTEE TREAT (others coming), 3846 W. Fletcher Ave, Tampa
◆ TEXAS DE BRAZIL, 7535 N Kendall Dr, Miami, Sept-Oct ’14
◆ SMALLCAKES: A CUPCAKERY, 2084 Courtyard Commons, Port St Lucie
◆ CAIRO GRILLE - Greek Cuisine, 2410 NW 43rd St, Gainesville
◆ SHILA KOREAN BBQ, 3812 Newberry Road, Gainesville
◆ WHISKEY HOUSE, 60 SW 2nd Street, Gainesville
◆ HURRICANE GRILL & WINGS, 4579 Florida 20 Ste 2, Niceville, Sept-Oct ’14
◆ TEXAS ROADHOUSE, 9161 W Flagler St, Miami, Aug-Sept ’14 or later
◆ TEXAS ROADHOUSE, 6372 S Semoran Blvd, Orlando
◆ ZEST AND ZEST MKT., 200 South Biscayne Blvd, Miami, Dec 1 2014
◆ BJ'S RESTAURANT & BREWHOUSE, 8285 Red Bug Lake Road, Oviedo, Aug-Sept ’14
◆ FLAKOWITZ BAKERY, 2803 State Road 7/441, Wellington, Aug-Sept ’14
◆ CAPITAL GRILLE, PGA Boulevard and Ellison Wilson, North Palm Bch, Sept-Oct ’14
◆ SEASONS 52, PGA Boulevard and Ellison Wilson, North Palm Bch, Sept-Oct ’14
◆ BRIO, PGA Boulevard and Ellison Wilson, North Palm Bch, Sept-Oct ’14
◆ BRAVO, PGA Boulevard and Ellison Wilson, North Palm Bch, Sept-Oct ’14
◆ ZAB THAI - THAI RESTAURANT, 1660 E Highway 50, Clermont
◆ SALAD SPOT, 777 Flagler Drive, West Palm Beach
◆ SWEET FROG YOGURT, 7129 South Tamiami Trail, Sarasota
◆ ADENA GOURMET GRILL BAR AND STEAK HOUSE, 901 S. Federal Hwy, Hallandale Bch
◆ NABRUZZI TRATTORIA, 6062 Van Dyke Rd, Lutz
◆ HATFIELDS - upscale dining and full liquor bar, Broadway & East Darlington Ave,
Kissimmee, July 30 2014 or before
◆ BREWERY/RESTAURANT/TAP ROOM (to be named), Race Track Rd & Hillsborough Ave,
Tampa, Late 2015
◆ PANZOROTTI CUCINA, 98 Miracle Mile, Coral Gables
◆ ISLAND GARDENS’ mixed-use project (new build), Biscayne Bay, Watson Island/Miami
◆ TRADER JOE'S, 131 N. Orlando Ave, Winter Park
◆ FIREBIRDS WOOD FIRED GRILL (1st Fl location), 1562 N. Mills Ave, Orlando
◆ STEAMIN RESTAURANT, 9703 San Jose Boulevard, Jacksonville
◆ ESPLANADE GOLF & COUNTRY CLUB, 5240 Esplanade Blvd, Lakewood Ranch
◆ SACRED GROUNDS COFFEE, 4650 State Road 64, Bradenton
◆ SOUTHERN MOON SMOKEHOUSE - BBQ & Brewery, 3000 Curry Ford Rd, Orlando
◆ MIJANA LEBANESE CUISINE, 501 S Federal Hwy Ste 1585, Hallandale Beach
◆ THE BRASS TAP, 1500 North Mills Avenue, Orlando
◆ TOO JAYS GOURMET DELI (new design), 401 E. Jackson Street, Tampa
◆ FUDDRUCKERS - Rest and Alfresca Dining, 15400 Kendall Drive, Kendall
◆ 727 RESTAURANT/JAZZ CLUB - Fusion & Lounge, 101 Palm Harbor Parkway, Palm Coast
◆ FORK & BALLS, 1301 E Las Olas Blvd, Ft Lauderdale
◆ HANA SUSHI, 8126 Lakewood Main St Ste 102, Bradenton
◆ CHILITO GREEN EXPRESS -homemade Mexican Food, 5600 Butler National Dr, Orlando
◆ TUNSTALL'S BAR & GRILL, 3897 N Haverhill Rd, West Palm Beach
◆ GIARDINO GOURMET SALADS, 8008 NW 154 Street, Miami Lakes
◆ CARMEL CAFÈ & WINE BAR (opened earlier), 985 N. State Road 434, Altamonte Springs
◆ HOURGLASS PUB @ Liberty and Bay, 345 E Bay Street, Jacksonville
◆ IKE'S EATS AND TREATS, 103 Main St, Auburndale
◆ SHEPHARD'S RESORT - Ocean Flame Restaurant, 619 S Gulfview Blvd, Clearwater Beach
◆ FROYOZ, 4147 US Highway 98 N, Lakeland
◆ HALLBACK'S BAR & GRILL, 3900 Don Emerson Dr Ste 201, Lakeland
◆ CASSARIANO ITALIAN EATERY, 313 West Venice Ave, Venice
◆ KER'S WINGHOUSE BAR & GRILL, 1991 Main St, Sarasota
◆ LOUD HOOKAH LOUNGE, 225 N Magnolia Ave, Orlando
◆ CIGAR REPUBLIC, 3337 E Oakland Park Blvd, Ft Lauderdale
◆ NICK'S LATIN CAFÈ, 7447 S Military Tr, Lake Worth
◆ ALADDINS EATERY (Ohio based), 21200 St Andrews Ave Ste 502, Boca Raton
◆ PANCHERO'S MEXICAN GRILL, 5440 Military Trail, Jupiter
◆ BURGER FI, 15910 Pines, Pembroke Pines
◆ BROTHER JIMMY'S BBQ, 11401 NW 12th Ave, Miami
◆ ADELITAS CAFÈ, 1701 W Flagler, Miami
◆ CREPE'S AND MORE, 18250 Collins Ave, Sunny Isles
◆ JERSEY MIKE'S SUBS, 2031 Bahia Vista Street, Sarasota
◆ JERSEY MIKE'S SUBS, 6607 S Semoran Blvd, Orlando
◆ THE FERG'S DEPOT restaurant-and-bar complex, Church Street, Orlando
◆ JUNIPER ON THE WATER - Dining & Drinks, 1975 S Ocean Dr, Hallandale Beach
◆ JOE'S OLD SCHOOL PIZZA, 1090 N Federal Highway, Hollywood
◆ DRUNKEN DRAGON - an Asian-inspired Gastro Pub, 1424 Alton Rd, Miami Beach
◆ VIVA CHILE LINDO, 4950 S State Rd 7, Hollywood
◆ PRIME DE LEON - a 238 seat upscale casual steakhouse, 33 Patio De Leon, Ft Myers
◆ ONJUICE JUICE BAR, 19510 Biscayne Blvd, Aventura
◆ L’ECHON BRASSERIE @ The Hilton Cabana Beach, 6261 Collins Ave, Miami Beach
◆ CENTRAL AVENUE SPORTS BAR, 217 Central Ave, St Petersburg
◆ TITI'S CAFÈ, 232 W. University Ave, Gainesville
◆ ANTONIO'S MADE IN ITALY'S NEW DELI, 22050 US Hwy 441, Micanopy
◆ THE COOK & THE CORK REST & CATERER, 9890 Sample Rd, Coral Springs
◆ BRASILEIRO CHURRASQUERIA, 801 Brickell Bay Drive, Miami
◆ ASIAN YUMMY HOUSE, 10681 Big Bend Rd, Riverview
◆ OSAKA JAPANESE STEAKHOUSE, 4179 NW Federal Hwy, Jensen Beach
◆ MALONEY’S LOCAL IRISH PUB, 1120 E Kennedy Blvd Ste 140, Tampa
◆ CHIPOTLE MEXICAN GRILL, 10010 University Plaza Dr, Ft Myers
◆ ASIAN HOUSE RESTAURANT, 6800 Gulfport Blvd S, St Petersburg
◆ RED MESA MERCADO, 1100 1st Ave North, St Petersburg
◆ BROOKLYN SOUTH, 1437 Central Ave, St Petersburg
◆ CASTILE RESTAURANT & LOUNGE @ The Hotel Zamora, 3701 Gulf Blvd, St Pete Beach
◆ GREEN PLATE BUFFET ASIAN, 9903 NW 41st St, Doral
◆ BRONX NIGHTCLUB, 1225 Belvedere Rd, West Palm Beach
◆ HOG SNAPPERS SHACK & SUSHI, 421 S Federal Hwy, Tequesta
◆ MIKKI V’S GRILL, 156 Tuskawilla Rd Ste 1344, Winter Springs
◆ CALUSA COFFEE ROASTER, 161 E Commercial Blvd, Ft Lauderdale
◆ TEXAS ROADHOUSE, 3141 SW 160th Ave, Miramar
◆ BIZERQ CLUB, 175 NE 36th Street, Miami
◆ SALADWORKS (2nd of 3 for area), 2354 Pine Ridge Road, Naples
◆ BANQUET CENTER, 3300 Bonita Beach Road, Bonita Springs
◆ D'ANGELO'S PIZZA, 5920 Coral Ridge Dr, Coral Springs
◆ JIMMYCHANGAS, 332 Banyan Blvd, West Palm Beach
◆ LIME FRESH MEXICAN GRILL, 8484 NW 36th Street, Doral
◆ CENTRAL SCOOP ICE CREAM, 2901 Central Ave, St Petersburg
◆ PAPALANI GELATO AND COFFEE, 459 Brandon Town Center Mall, Brandon
◆ YOGURTOLOGY YOGURT TRUCK, 1202 S Church Ave, Tampa
◆ SMOOTHIE EXPRESS, 11020 Pembroke Rd, Miramar
◆ TUB TIME THAI, 2815 State Road 7/441, Wellington
◆ GREEN KITCHEN, 7055 S. Kirkman Rd Ste 126, Orlando
◆ CARVEL ICE CREAM, 4252 Northlake Blvd, Palm Beach Gardens
◆ ROUX TAMPA, 4205 S. MacDill Ave, Tampa
◆ ZEBRA LOUNGE, 1403 E Hallandale Beach Blvd, Hallandale
◆ LUTZ PANINI'S BAR & GRILL, 3973 Van Dyke Rd, Lutz
◆ DAVE & BUSTER'S, 15701 LC Hilton Drive Pier Park, Panama City Beach
◆ CHICKEN ON WHEELS - Pollos a la Brasa, 10916 Atlantic Blvd, Jacksonville
◆ LEHIGH'S DAILY GRIND, 1251 Taylor Ln EXT, Lehigh Acres
◆ LATIN BISTRO, 1251 Taylor Ln EXT, Lehigh Acres
◆ MIGNONETTE - oyster bar and seafood, 210 NE 18 St, Miami
◆ DUNKIN DONUTS/BASKIN ROBBINS, 3031Monument Road, Jacksonville
◆ THE BOWERY ON THIRTY-A RESTAURANT & BAR, 2052 W County Hwy 30-A R12101, Santa
Rosa Beach
◆ TOOJAY'S RESTAURANT AND DELI, 401 E. Jackson Street, Tampa
◆ AZUMA JAPANESE REST, 4460 N Federal Hwy, Lighthouse Point
◆ CORNERSTONE GRILL - a farm-to-table concept, 175 E Haines Blvd, Lake Alfred
◆ RED PIZZA, 1260 Washington Ave, Miami Beach
◆ WHITE ELEPHANT, 12794 Forest Hills, Wellington
◆ SICILIAN OVEN WOOD PIZZA, 21116 St. Andrews Blvd Ste 17, Boca Raton
◆ BOLD BEAN COFFEE ROASTERS, 2400 Third St South, Jacksonville Beach
◆ PDQ, 1207 SE 17th St, Ft Lauderdale
◆ VINO JAVA BREW HOUSE, 636 Kingsley Ave, Orange Park
◆ CANTINA LOUIE MEXICAN STREET FOOD, 1900 US Hwy 1 South, St Augustine
◆ FAMOUS AMOS, 11565 N. Main St, Jacksonville
◆ CHINA GRILL, 801 Brickell Ave, Miami
◆ CUBA PICHY’S CUISINE, 10401 US Highway 441, Leesburg
◆ JERSEY MIKE'S SUBS (many more coming), 12795 San Jose Blvd Ste 15, Jacksonville
◆ CAMELOT - ULTRA LOUNGE & NIGHT VENUE, 114 S Narcissus Ave, West Palm Beach
◆ SHRIMP HOUSE SEAFOOD PASTA & GRILL, 6000 Glades Rd, Boca Raton
◆ POPPO'S TAQUERIA (2nd more coming), 6701-6781 Manatee Ave West, Bradenton
◆ THE SPOT CAFE, 4508 US Highway 1 North, St Augustine
◆ FIREHOUSE SUBS, 4047 Okeechobee Blvd, West Palm Beach
◆ BUFFALO WILD WINGS, 4576 Okechobee Blvd, West Palm Beach
◆ MIKAN JAPANESE RESTAURANT, 12502 Pines Blvd, Pembroke Pines
◆ SAPPHIRE - Italian Cuisine, 500 Via Palma Ste 79, Boca Raton
◆ CAFÈ ALMA, 111 Boardwalk Place at John’s Pass, Madeira Beach
◆ SKILLETS, 5628 Strand Blvd Ste 3 & 4, Naples
◆ CIELITO LINDO TAQUERIA AND CARNICERIA, 4003 Santa Barbara Blvd, East Naples
◆ NOODLES & COMPANY (2nd FL location), 7822 W Sand Lake Rd, Orlando
◆ BENTO CAFE, 9734 Deer Lake Creek Ste 11, Jacksonville
◆ PAGNE CHAMPAGNE LOUNGE, 100 S Eola Drive, Orlando
◆ HEMINGWAY'S AT HAVANA COUNTRY CLUB, 2484 O'Dell Circle, The Villages
◆ GATOR'S DOCKSIDE OF BROWNWOOD, 3698 Meggison R, The Villages
◆ ITALIO MODERN ITALIAN KITCHEN, 4180 N State Rd 7, Coral Springs
◆ PDQ, 2341 N Federal Highway, Pompano Beach
◆ PDQ, 3410 SW College Rd Ste 8203, Ocala
◆ LAT 28∫ CRAFT BEER PUB & EATERY, 1269 Bayshore Blvd, Dunedin
◆ RODIZIO GRILL BRAZILIAN STEAKHOUSE, 1700 West New Haven Ave, Melbourne
◆ RED ROBIN GOURMET BURGERS, 8167 International Dr, Orlando
◆ JEFE'S ORIGINAL SOUL SHACK, 12581 Biscayne Blvd, Miami
◆ SUSHIKO JAPANESE GRILL & SUSHI BAR, 3620 St. Johns Ave, Avondale
◆ ROBERTO’S PIZZERIA AND FAMILY RISTORANTE, 2111 University Blvd North, Arlington
◆ BOW LEG’Z BAR-B-QUE, 4347-2 University Blvd. S, Jacksonville
◆ CHOBAN EXPRESS GRILL, 9475 Philips Highway Ste 4, Jacksonville
◆ MUZZI’S MADHOUSE FOOD TRUCK & CATERING, 2356 W Beaver Street, Jacksonville
◆ KRISPY KREME DOUGHNUT FACTORY, 7612 Merrill Road, Jacksonville
◆ BALAN'S CAFÈ (5th), 7501 N. Kendall Dr Ste 2570, Miami
◆ BISCAYNE HOME BREW & CARRY OUT, 7939 Biscayne Blvd, Miami
◆ STARBUCKS CAFÈ, 3100 SW College Rd Ste 334, Ocala
◆ YARD OF ALE, 260 1st Ave N, St Petersburg
◆ CAPRICCIO CAFÈ, 862 Highway 98 East, Destin
◆ THE LIGHTHOUSE RESTAURANT, 757 Emerald Coast Pkwy East Ste 15, Destin
◆ SPANKY'S GRILL 41, 943 10th Street East, Palmetto
◆ CONFESSORE PASTA CUCINA (opened earlier), 2468 US Hwy 441 Ste 103, Fruitland Park
◆ VIA VENTO BAKERY, 10740 NW 58th St, Doral
◆ BIG MOE'S WINGS, 7028 Charleston Shores Blvd, Lake Worth
◆ THE ORIGINAL ANNA'S PIZZA, 150 NE Dixie Highway, Stuart
◆ PETERBROOKE CHOCOLATIER, 869 N Alafaya Trail, Orlando
◆ MANGEZ A POP - UP CREPERIE, 109 SE 2nd Ave, Ft Lauderdale
◆ EATS AMERICAN GRILL, 11146 Winthrop Market St, Riverview
◆ HAVANA DREAMERS CAFE, 3104 Town Ave Ste 107, Trinity
◆ BIZOU BRASSERIE, 601 N Florida Ave, Tampa
◆ LE CAFE DE PARIS, 5170 Dr. Phillips Blvd, Orlando
◆ CHICAGO’S STUFFED PIZZA, 933 South Orlando Avenue, Maitland
◆ CHICAGO’S STUFFED PIZZA, 116 W Church Street, Orlando
◆ GREEN OWL RESTAURANT 111, 4956 le Chalet Blvd, Boynton Beach
◆ FLORIDA BEER CO., 200 Imperial Blvd, Cape Canaveral
◆ MERMAIDS RESTAURANT (moved to beach), 134 SeaGrove Main St, St. Augustine Bch
◆ INDIAN RIVER BURGER CO., 338 SE Port St Lucie Blvd, Port St Lucie
◆ BARU URBANO (2nd), 3250 NE 1st Ave Ste 122-B, Miami
◆ NEPTUNE'S SPORTS PUB AND CAFE, 219 S Atlantic Ave, Daytona Beach
◆ PORFIRIO'S FINE DINING REST (based in NJ), 850 Commerce St, Miami Beach
◆ EMBARCADERO 41 FUSION, 168 SE First St, Miami
◆ UNCLE TOM’S BBQ (2nd location), 3988 SW Eighth St, Coral Gables
◆ TOP PAN ASIAN FUSION, 2265 Nova Village Dr, Davie
◆ DOS AMIGOS, 1308 N Federal Highway, Pompano Beach
◆ WINERY WENCH, 10300 Southside Blvd, Jacksonville
JULY 2014
Now Open
New Openings
JULY 2014
New business opportunities in Florida’s foodservice industry.
◆ ARTISAN MARKET & TAP ROOM, 446 W Plant Street, Winter Garden, March - April 2015
◆ CROOKED CAN BEER COMPANY, 426 W Plant Street, Winter Garden, March - April 2015
◆ THE CREPEVINE - American-style crepes, 249 State Road 436, Altamonte Springs
◆ POOL BAR & GRILL @ The B Resort, 1905 Hotel Plaza Blvd, Lake Buena Vista
◆ THE PICKUP @ The B Resort (upcoming), 1905 Hotel Plaza Blvd, Lake Buena Vista
◆ AMERICAN Q @ The B Resort (upcoming), 1905 Hotel Plaza Blvd, Lake Buena Vista
◆ MILLS BREWPUB, 924 N. Mills Ave, Orlando
◆ BAR ALTALIA, 4060 N Federal Hwy, Ft Lauderdale
◆ SUSIE'S TOO (relocating after 18 yrs), Thomasson Drive, East Naples, TBD
◆ SHAKER & PIE, to come when available, Boca Raton, Sept-Oct ’14
◆ RESTAURANT (to be named), 5065 W Atlantic, Delray Beach
◆ CENTURY GRILL - a Glatt Kosher Rest, 9060 Kimberly Blvd, Boca Raton
◆ CHEF CHUCK’S CAFÈ, 1262 Jacaranda Blvd, Venice, July 25 2014 or before
◆ EARL OF SANDWICH, 5000 4th St. N, St Petersburg
◆ HARMONIE - French & Mediterranean Cuisine, Giralda at Ponce de Leon, Coral Gables
◆ BAIT (new concept from owners of Lobstahs)(permit stages), 29 N. Boulevard of the
Presidents, Anna Maria Island, Oct-Nov ’14
◆ THE SUGAR MILL CAFE, 700 Catalina Dr Ste 2, Daytona Beach
◆ JAVA MOON CAFÈ, 700 Catalina Dr, Daytona Beach, Sept-Oct ’14
◆ THE JUNCTION DAYTONA, 700 Catalina Dr, Daytona Beach, Sept-Oct ’14
◆ PANETERIE FRENCH BAKERY, 205 Clematis St, West Palm Beach
◆ LYNORA'S OSTERIA, 207 Clematis St, West Palm Beach
◆ ROCCO'S TACOS, 110 E Atlantic Ave, Delray Beach, Oct-Nov ’14
◆ CONTINENTAL STEAKHOUSE, 1205 3rd St South, Naples
◆ EMBARCADERO 41, 168 SE 1st St, Miami
◆ SOCO - a Southern concept, 629 East Central Boulevard, Orlando
◆ KING STREET GRILLE (based in SC), 47 West Forsyth St, Jacksonville, Oct - Nov 2015
◆ JR'S BREAKFAST NOOK, 143 SW 6th Street, Pompano Beach
◆ PIOLA ITALIAN RESTAURANT, 15641 Sheridan St Ste 600, Davie
◆ CABO FLATS CANTINA & TEQUILA BAR, 423 SE Federal Hwy, Stuart, Oct-Nov ’14
◆ SWURLZ FROZEN YOGURT, 2117 S Tamiami Trail, Venice, Summer 2014
◆ LOMBARDI'S SEAFOOD (28, 000 sq ft), 1888 W. Fairbanks Ave, Winter Park, Jan-Feb ’15
◆ VIC'S EMBERS RESTAURANT & LOUNGE, 7940 US 441, Leesburg, Sept-Oct ’14
◆ CAFÈ 906 (closed original location & moving), 4932 New Broad Street, Orlando
◆ CHEFS OF NAPOLI 111 (3rd), 9809 N. US Hwy 301, Wildwood
◆ THE COUNTER CUSTOM BURGER, 1101 Stanford Drive, Coral Gables, Jan - Feb 2015
◆ THE COUNTER CUSTOM BURGER, 3101 PGA Boulevard, Palm Beach Gardens, Sept-Oct ’14
◆ BRAVO! CUCINA ITALIANA RESTAURANT, 3501 S Tamiami Trail, Sarasota, July - Aug 2015
◆ TIRAMESU, 101 Washington Ave, Miami Beach, Sept-Oct ’14
◆ LANDSHARK BAR AND GRILL, Johnson Street and A1A, Hollywood Beach
◆ CORNER BAKERY CAFÈ, 150 Riverside Avenue, Jacksonville, Sept-Oct ’14
◆ CORNER BAKERY CAFÈ, 7111 Bonneval Road, Jacksonville
◆ POOL BAR & GRILL, 10100 Dream Tree Blvd, Golden Oak
◆ SPANISH STEAKHOUSE CAPA, 10100 Dream Tree Blvd, Golden Oak
◆ ORIGINAL BROOKLYN BAGEL CO, 301 SE 3rd Ave, Ft Lauderdale, Sept-Oct ’14
◆ SMOOTHIE KING, 1050 NW 14th Street, Miami, Jan - Feb 2015
◆ SUKI HANA CHICKEN, 1050 NW 14th Street, Miami, Jan - Feb 2015
◆ CAJUN GRILL, 1050 NW 14th Street, Miami, Jan - Feb 2015
◆ DUNKIN' DONUTS - (3rd green-certified in US), 1812 S. Ridgewood Ave, Edgewater
◆ EAST COAST WINGS & GRILL, 3138 S. Orange Avenue, Orlando
◆ GRASSLANDS BREWING COMPANY, 603 West Gaines Street, Tallahassee
◆ THE BRASS TAP, 699 West Gaines Street, Tallahassee, Aug-Sept ’14
◆ THE BRASS TAP, 1321 Thomasville Road, Tallahassee
◆ THE BRASS TAP, 950 N Congress Ave, Boynton Beach
◆ THE BRASS TAP, Doral Blvd. at NW 87th Ave, Doral
◆ ORANGE LEAF FROZEN YOGURT, 8129-8315 Pine Island Rd, Tamarac
◆ ORANGE LEAF FROZEN YOGURT, 1017 N Collier Blvd, Marco Island
◆ JOE'S CRAB SHACK, on US-98 east of SR 79, Panama City Beach
◆ CHIPOTLE MEXICAN GRILL, on US-98 east of SR 79, Panama City Beach
◆ TOWN HOUSE, E Broadway St, Oviedo, Nov - Dec 2014
◆ THE SUNSET RESTAURANT, 97450 Overseas Hwy, Key Largo, July - Aug 2015
Largo, July - Aug 2015
◆ UNCLE MADDIO'S (1st of several), to come when available, Jacksonville, Nov - Dec 2014
◆ NEW CONCEPT (to be named) (their 3rd), 653 2nd Ave South, St Petersburg, Oct-Nov ’14
◆ TAKI’S RESTAURANT, 1205 N 14th Street, Leesburg, Aug-Sept ’14
◆ PIZZACRAFT - Artisan Pizza Bar & Tavern (1st), to come when available, Ft Lauderdale,
Oct-Nov ’14 or later
◆ SOUTH FLORIDA'S THIRD ROK BRGR, 501 S Federal Hwy Ste, Hallandale Beach, Oct ’14
◆ MIJANA LEBANESE RESTAURANT, 501 S Federal Hwy Ste 1585, Hallandale Beach
◆ THE BEECH STREET GRILL (re-opening after 2 yrs), 801 Beech St, Fernandina Beach
◆ LA GRANJA, 3000 SW Federal Hwy, Stuart, July 20 2014
◆ THE FOUNDRY, 2781 E Atlantic Blvd, Pompano Beach
◆ GECKO'S GRILL & PUB, 351 N Cattleman Rd, Sarasota, Aug-Sept ’14
◆ ASAROS PIZZERIA & ITALIAN REST, Laurel Road East, North Venice, Oct-Nov ’14
◆ THE HIDEAWAY BAR & GRILL, 6550 Adventure Way, Orlando
◆ MAS BURRITOS, 3174 NW Federal Hwy, Jensen Beach
◆ HONOLULU HOT DOG COMPANY (based in Celebration, FL), 3174 NW Federal Hwy, Jensen
◆ FRESH MARKET, 311 E Indiantown, Jupiter
◆ AMERICAN SOCIAL, 690 SW 1st Court, Miami, Sept-Oct ’14
◆ DA VINCI'S OF BOCA, 6000 Glades Rd, Boca Raton, Aug-Sept ’14
◆ CUPS FROZEN YOGURT, 6000 Glades Rd, Boca Raton, Aug-Sept ’14
◆ GIARDINO GOURMET SALADS, 1390 Weston Rd Unit 1390, Weston, Sept-Oct ’14
◆ BAR LOUIE (2nd Orlando locale), 12101 University Blvd, Orlando, Sept-Oct ’14
◆ AVA (across the st from his 717 South Rest), 714 South Howard Ave, Tampa, August 1 2014
◆ BURGER FI (more coming), 12209 University Ave, Orlando
◆ BURGER FI (more coming), 714 South Howard Ave, Tampa
◆ BURGER FI (more coming), 12712 Tamiami Trail East, Naples
◆ BURGER FI (more coming), 100 US Hwy 1, Jupiter
◆ BURGER FI (more coming), 21170 St Andrews Blvd Ste 7, Boca Raton
◆ FOGG CAFÈ AND A NEW CATERING SERVICE, 4820 Bayshore Drive, Naples, Mid ’14
◆ PELICAN LARRY’S RAW BAR & GRILL, Alico Road and Interstate 75, South Ft Myers
◆ MIAM CAFÈ & BOUTIQUE @ THE WYNWOOD, 2750 NW 3rd Ave Ste 21, Miami
◆ J WAKEFIELD BREWING, 120 NW 24th St, Miami
◆ THE VINTAGE TAP, 524 W Atlantic Ave, Delray Beach, Sept-Oct ’14
◆ BUFFALO WILD WINGS, 3299 N Federal Hwy, Jensen Beach, Nov - Dec 2014
◆ BUFFALO WILD WINGS, 4075 Park Blvd, Pinellas Park
◆ CULT TACO, 1401 South Andrews, Ft Lauderdale
◆ BEEFSTRO'S GOURMET BEEFS, NE corner of Pineridge & Livingston, Naples
◆ BEEFSTRO'S GOURMET BEEFS, Alico & Ben Hill Griffin Pkwy, Ft Myers
◆ TACO BARN GRILL (over 25-fusion made tacos + Beer), 7935 Airport-Pulling Rd Ste 12,
Naples, Sept-Oct ’14
◆ JEREMIAH’S ITALIAN ICE, 853 Blanding Blvd, Orange Park, Aug - Sept or later
◆ RED ROBIN GOURMET BURGERS, 1751 Palm Beach Lakes Blvd, West Palm Beach
◆ COOPER'S HAWK WINERY a full-service restaurant, 4850 Big Island Dr Ste 3,
Jacksonville, Sept-Oct ’14
◆ COOPER'S HAWK WINERY full-service restaurant, 8001 International Dr, Orlando, Oct ’14
◆ ADENA GOURMET GRILL & WINE BAR, 901 South Federal Highway, Hallandale Beach
◆ CHIPOTLE MEXICAN GRILL, 12635 Cleveland Ave Lot B-101, Ft Myers
◆ CVI.CHE 105, 1245 Lincoln Rd, Miami Beach
◆ CONTINENTAL STEAKHOUSE, 1205 Third St South, Naples, Sept-Oct ’14
◆ WATERFRONT REST & BEACH CLUB (to be named), 600 NE 31 St, Miami, TBD
◆ BREW HUB, 4100 South Frontage Road S Bldg 700, Lakeland
◆ BGR BURGER JOINT, 1015 S University Drive Ste B, Plantation, Aug 20th or before
◆ SETTA BELLO (has another location in FL), 4443 Lyons Rd Ste D4, Coconut Creek
◆ WHISPER CREEK KITCHEN at JW Marriott Grande Lakes, 4040 Central Florida Pkwy,
Orlando, Sept-Oct ’14
◆ HIGHBALL & HARVEST at The Ritz Carlton Orlando Grande Lakes, 4012 Central Florida
Pkwy, Orlando, Aug-Sept ’14
◆ BONEFISH GRILL, Cortez and Mariner Blvds, Spring Hill, Oct-Nov ’14
◆ VOODOO BBQ, 5030 Champion Blvd, Boca Raton
◆ MAD PUB BEACH BREWING (upstairs from Mad Pub), 12945 Village Blvd, Madeira Beach
◆ INCA'S KITCHEN, 8955 Tamiami Trl N Ste 70, Naples
◆ REST (to be named) in the 1 Hotel (was Perry Hotel), 2377 Collins Ave, Miami Beach,
Sept-Oct ’14 - both
◆ SICILIAN OVEN PIZZA RESTAURANT, 21116 St Andrews Blvd Ste 17-18, Boca Raton, Aug ’14
◆ THE GRILL AT BAL HARBOUR, 9700 Collins Ave, Bal Harbour, Sept-Oct ’14
◆ BENTO CAFÈ SUSHI, 12101 University Blvd Ste 408, Orlando, Sept-Oct ’14
◆ PODIUM RESTAURANT in new Paramount Bldg, 700 N. Ft Lauderdale Beach Blvd, Ft
Lauderdale Bch, Oct - Nov 2015
◆ VALENTINO'S, 620 South Federal Highway, Ft Lauderdale, Sept-Oct ’14
◆ BERGHOFF GERMAN BEER HALL, 5250 International Dr, Orlando, Aug-Sept ’14 or later
◆ REVOLUTIONS - Eat Drink Rock and Bowl, 5250 International Dr, Orlando, Aug-Sept ’14
◆ THE WHITE LOTUS - Plant based Rest & Raw Food School, 100 NE 25th St, Miami
◆ JASON' DELI, 1400 S University Ste 10, Plantation
◆ THE TWISTED TRUNK MICROBREWERY (permits stage), 2000 PGA Blvd Bldg E, Palm
Beach Gardens, TBD
◆ ULELE REST & BREWERY (pronounced You-lay-lee), 1810 N Highland Ave, Tampa
◆ OFF THE HOOK COMEDY CLUB, 11515 Bonita Bch Rd SE Ste 101, Bonita Springs
◆ BLUE MARTINI LOUNGE, 9101 International Drive, Orlando, Sept-Oct ’14 or later
◆ RA SUSHI BAR, 9101 International Drive Ste 1008, Orlando, Sept-Oct ’14 or later
◆ MINUS5 ICE BAR, on Collins Ave near Ocean Dr, Miami
◆ SMOKED, 950 Sixth Ave. S, Naples, Oct-Nov ’14
◆ CHINA CHEF, 5036 Pine Ridge Rd Ste 5036, Naples, TBD
◆ CAVO - an upscale eatery, 9115 Strada Place Ste 14120, Naples
◆ 345 CAFFE ITALIANO SANDWICH/COFFEE SHOP, 9115 Strada Place Ste 5126, Naples
◆ FLO'S OLDE NEW ENGLAND CLAM SHACK, 675 Ninth St. N, Naples, Sept-Oct ’14
◆ ANTHONY'S COAL FIRED PIZZA, 100 Terminal Dr, Ft Lauderdale, 2014-2015
◆ TARPON BEND FOOD & TACKLE, 100 Terminal Dr, Ft Lauderdale, 2014-2015
◆ OFFERDAHL'S CAFE GRILL, 100 Terminal Dr, Ft Lauderdale, 2014-2015
◆ SHULA BURGER, 100 Terminal Dr, Ft Lauderdale, 2014-2015
◆ TOO JAYS, West Torch Lake Dr, The Villages
◆ TAPAS Y SEVICHE, 3673 Meggison Rd, The Villages
◆ CODY'S ROADHOUSE, Meggison Road, The Villages, Sept-Oct ’14
◆ TITLED APIERO - Mediterranean cuisine, 9089 W Atlantic Ave, Delray Beach, Oct-Nov ’14
◆ BOKAMPER'S SPORTS BAR & GRILL (2nd area), 8001 Plaza del Lago Dr Ste 112, Estero
◆ GRAVITY BREW LAB, to come when available, Miami, Aug-Sept ’14 or later
◆ ZINBURGER WINE & BURGER BAR, 6000 GladesRd, Boca Raton
◆ BURGERFI (more coming), 2750 The Grove Drive, Windermere
◆ SUGAR FACTORY, 1144 Ocean Dr, Miami Beach, Aug-Sept ’14 or later
◆ SUGAR FACTORY, 8255 International Dr, Orlando, Sept-Oct ’14
◆ OUTBACK STEAKHOUSE, 8255 International Dr, Orlando, Aug-Sept ’14 or later
◆ CARRABBA'S ITALIAN GRILL, 8255 International Dr, Orlando, Aug-Sept ’14 or later
◆ SEAFOOD REPUBLIC, 8255 International Dr, Orlando, Aug-Sept ’14 or later
◆ COWGIRLS COUNTRY WESTERN BAR, 8255 International Dr, Orlando, Aug-Sept ’14
◆ TIN ROOF LIVE MUSIC BAR, 8255 International Dr, Orlando, Aug-Sept ’14 or later
◆ CAFÈ DE PARIS, 8255 International Dr, Orlando, Aug-Sept ’14 or later
◆ PRETZELMAKER, 8255 International Dr, Orlando, Aug-Sept ’14 or later
◆ BAR JOUR, 8255 International Dr, Orlando, Aug-Sept ’14 or later
◆ FB STEAKHOUSE, 4441 Collins Ave, Miami, Sept-Oct ’14
◆ RED GINGER BAKE HOUSE, 800 1st Street, Miami Beach, Dec 1 2014
◆ MADISONS NEW YORK GRILL & BAR (2nd FL location), Atlantic Blvd & the Intracoastal
Waterway, Pompano Beach, Nov - Dec 2014
◆ CAFÈ RED (new concept from Graffiti Junktion owner), 1468 Tuskawilla Rd, Winter
Springs, Aug-Sept ’14
◆ GRAFFITI JUNKTION, 4625 Turkey Lake Rd, Orlando
◆ GRAFFITI JUNKTION, 11401 56th St, Tampa
◆ GRAFFITI JUNKTION, on Narcoossee Road near Lake Nona, Orlando
◆ CHEDDAR'S CASUAL CAFÈ, 6650 S. Semoran Blvd, Orlando
◆ THE COWFISH (NC based) Sushi Burger Bar, 6000 Universal Boulevard, Orlando
◆ TONY ROMA'S FIRE GRILL & LOUNGE, 1251 Lee Road, Winter Park, Sept-Oct ’14 or later
◆ VINTAGE ASIAN STYLE - NaiYaRa, Sunset Harbour Drive, Miami Beach, Sept-Oct ’14
◆ ACE CAFÈ NORTH AMERICA (based in London), 100 W Livingston St, Orlando, Oct-Nov ’14
◆ YO! SUSHI, 173 University Town Center, Sarasota, Oct-Nov ’14
◆ SEASONS 52, 173 University Town Center, Sarasota, Oct-Nov ’14
◆ SOPHIE'S - inside Saks, 173 University Town Center, Sarasota, Oct-Nov ’14
◆ THE CAPITAL GRILLE, 173 University Town Center, Sarasota, Oct-Nov ’14
◆ KONA GRILL, 173 University Town Center, Sarasota, Oct-Nov ’14
◆ THE CHEESECAKE FACTORY, 173 University Town Center, Sarasota, Oct-Nov ’14
◆ BRIO TUSCAN GRILLE, 140 University Town Center, Sarasota, Sept-Oct ’14
◆ SOHO BAY - a 200 seat Waterfront Rest, 520 West Ave, Miami Beach
◆ PDQ, 5484 Lena Road, Bradenton
◆ PDQ, 134 S. Gornto Lake Road, Brandon
◆ PDQ, 10441 Big Bend Road, Riverview, Sept-Oct ’14 or later
◆ 100 MONTADITOS, 1401 N W 12th St, Miami
◆ 100 MONTADITOS, 2240 North West 19th St, Boca Raton
◆ 100 MONTADITOS, 13440 SW 120th Street Suite D-608A, Miami
◆ EBAR - Nordstrom's espresso bar concept, 4663 River City Dr, Jacksonville, Nov ’14
◆ DEL FRISCO'S GRILLE + Rooftop Bar, 4040 Boy Scout Blvd, Tampa, Sept-Oct ’14
◆ HAVEN GASTRO LOUNGE (2nd), 13488 US 41, Ft Myers
◆ ANOTHER BROKEN EGG CAFE, Grand Blvd, Miramar Beach
◆ JASON'S DELI, 1447 S University Dr, Plantation, Aug-Sept ’14
◆ TCBY, 1447 S University Dr, Plantation, Aug-Sept ’14
◆ WORLD OF BEER, 1447 S University Dr, Plantation, Aug-Sept ’14
◆ WORLD OF BEER, 1888 Main St, Sarasota, Sept-Oct ’14 or later
◆ FIRST WATCH DAYTIME RESTAURANT, 13100 Seminole Boulevard, Tampa, Sept-Oct ’14
◆ FIRST WATCH DAYTIME RESTAURANT, 17739 South Tamiami Trail, North Port
◆ CONCRETE BEACH BREWERY, 339 NW 24th Street, Miami
◆ SHAKE SHACK, 111 N Orlando Ave, Winter Park
◆ TRADER JOE'S, Sand Lake Road, Orlando, Nov - Dec 2014
◆ TRADER JOE'S, 11960 Pines Blvd, Pembroke Pines, Aug-Sept ’14 or later
◆ TRADER JOE'S, A1A and J. Turner Butler Boulevard, Jacksonville Beach, Oct-Nov ’14
◆ CULVER'S FROZEN CUSTARD & BUTTERBURGERS, 15001 N. Nebraska Ave, Tampa, 0ct ’14
◆ CULVER'S FROZEN CUSTARD & BUTTERBURGERS, 7250 S.TamiamiTrail,Palmetto,Nov’14
◆ ORANGE LEAF FROZEN YOGURT (more coming in FL), 2101 East Semoran Blvd, Apopka
◆ LILLY'S ON THE LAKE - a Caribbean beach front rest + Bar, 848 W. Osceola, Clermont
◆ GIRAFFAS BRAZILIAN STEAKS & BURGERS, 1500 North Mills Avenue, Orlando
◆ NEW YORK - DOGMATIC RESTAURANT, 1500 North Mills Avenue, Orlando
◆ SEGAFREDO CAFÈ COFFEE SHOP (1st in US), 1500 North Mills Avenue, Orlando
◆ WHOLE FOODS MARKET, 1801 Palm Beach Lakes Blvd, West Palm Beach, Oct-Nov ’14
◆ BENNIGAN'S, on New Haven (US 192), Melbourne, Aug-Sept ’14
◆ A MODERN ITALIAN THEMED REST (to be named), 29 Palofox Place, Pensacola
◆ MANGO'S TROPICAL CAFE - Latin themed nightclub & Rest, 8126 International Drive,
Orlando, Aug-Sept ’14
◆ BELLE GLADE COUNTRY CLUB, off of Morse Blvd South of CR 466 A, The Villages, late ’14
◆ DOUBLE D RANCH & SALOON, 8162 Southern Blvd, West Palm Beach, Jan - Feb 2015
Hallandale Beach
◆ CHICK-FIL-A (ground-up build), 2650 N Federal Hwy, Ft Lauderdale, TBD
◆ SMOOTHIE KING, 1603 West Tennessee St, Tallahassee
◆ SMOOTHIE KING, 817 SE 17th Street, Ft Lauderdale
◆ WHISKEY JACKS, 1309 E Las Olas Blvd, Ft Lauderdale, Aug-Sept ’14 or later
◆ CHILI'S BAR & GRILL, off Alico Road west of I-75, Naples, Feb - March 2015 or later
◆ PAPA JOE'S ITALIAN RESTAURANT, 6244 Spring Lake Hwy, Brookville, Sept-Oct ’14
◆ ORGANIC KITCHEN, 920 Alton Rd, Miami Beach
◆ TOP PAN ASIAN FUSION, 6417 Stirling Rd, Davie
◆ MIGONETTE, 210 NE 18th St, Miami
◆ STUART BOATHOUSE RESTAURANT, 49 W Seminole St, Stuart, Aug-Sept ’14
Under New Management
◆ RED ZONE SPORTS BAR, 2600 NW 87 Ave, Doral
◆ EDGEWOOD BAKERY (also looking nationally), 1012 S Edgewood Ave, Jacksonville
◆ BANANA BAY CLUB RESORT, 8254 Midnight Pass Rd, Siesta Key
◆ THE RED ROOF CAFE REST & LOUNGE, 300 South Volusia Ave, Orange City
◆ TOLLA'S ITALIAN RESTAURANT, 240 N Pennsylvania Ave, Winter Park
◆ HURRICANE MIKES SALOON, 2639 Mall Dr, Sarasota
◆ THE SAMICH SHOP, 2500 N Powerline Rd, Pompano Beach
◆ HOLIDAY INN RESORT Lake Buena Vista, 13351 S. Apopka Vineland Road, Orlando
◆ CAFÈ ON THE GREEN, 701 Flamingo Dr West, Pembroke Pines
◆ VITO'S RESTAURANT, 2 Independent Dr Ste 174, Jacksonville
◆ CLARK'S PIT STOP CAFÈ, 8929 Philips Highway, Jacksonville
◆ BIG BITE BAGEL AND DELI, 5369 Lyons Rd, Coconut Creek
◆ CHILLIN THE MOST, 4303 NE Ocean Blvd, Jensen Beach
New Openings Hotels
◆ HOLIDAY INN RESORT, 1299 Miracle Strip Parkway SE, Fort Walton Beach
◆ FAIRFIELD INN & SUITES, 540 Santa Rosa Blvd, Fort Walton Beach
◆ ALOFT TAMPA DOWNTOWN, 100 W John F Kennedy Blvd, Tampa
◆ THE VICTORIA PARK HOTEL - Family Friendly, 855 Northeast 20th Avenue, Ft Lauderdale
◆ HOTEL CROYDON, 3720 Collins Ave, Miami Beach
Dania Beach
◆ HAMPTON INN & SUITES COCONUT CREEK, 5740 N State Road 7, Coconut Creek
◆ THE HOTEL ZAMORA, 3701 Gulf Boulevard, St Pete Beach
◆ M.E.A.T. EATERY AND TAPROOM (2nd), 980 N Federal Highway Ste 115, Boca Raton
◆ BAROLO RISTORANTE, 1201 US Hwy 1, North Palm Beach
◆ PEI WEI ASIAN DINER, 11049 Pines Blvd Ste 424, Pinecrest
◆ PO BOY’S SEAFOOD AND GRILL, 3333 Sw 34 St, Gainesville
◆ LEAKY CAULDRON REST - offers British pub fare, 6000 Universal Blvd, Orlando
◆ LONNIE'S KARAOKE BAR (based in Nashville), 499 Richard Jackson Blvd, Panama City Bch
Hotels Under Construction
◆ VINTRO HOTEL & KITCHEN, 2216 Park Ave, Miami Beach
◆ CONRAD HOTEL (in planning stages/const last 2014), 551 N Ft Lauderdale Beach Blvd, Ft
Lauderdale Beach, TBD
◆ COURTYARD BY MARRIOTT (breaking ground soon), between 5th & 7th streets, St.
Augustine Beach, TBD
◆ COURTYARD BY MARRIOTT MADEIRA BEACH, 601 American Legion Drive, Madeira
Beach, Oct 15 2014
◆ HARD ROCK HOTEL & CAFÈ, State Rd A1A/south of SunSplash Park, Daytona Bch, Late ’16
◆ THE SURF CLUB + Italian Eatery Rest Lorenzo, 9011 Collins Ave, Surfside, Feb - March
2016 (not a type)
◆ RESORT-STYLE RESIDENCE INN BY MARRIOTT, Collins Avenue and 92nd Street, Miami
Beach, March - April 2015
◆ HYATT HOTEL, 1600 Collins Ave, Miami Beach, Aug-Sept ’14 or later
◆ ELEMENT MIAMI DORAL, 3265 NW 107th Avenue, Doral, Jan - Feb 2015
◆ ALOFT SOUTH BEACH, 2360 Collins Avenue, Miami Beach, Feb - March 2015
◆ ALOFT SARASOTA, One Palm Avenue, Sarasota, Aug - Sept 2015
◆ ALOFT CORAL GABLES, 2524 South Le Jeune Road, Coral Gables, January 1 2016
◆ LEGOLAND HOTEL, 1 Legoland Way, Winter Haven, April - May 2015 or later
Ft Lauderdale Beach, Oct - Nov 2015
◆ MONARCH HOTEL, 9540-50 West Bay Harbor Drive, Bay Harbor Islands, 2015 or later
◆ HOTEL 15-stories + Rest & Bar, 430 N. Gulf View Blvd, Clearwater Beach, 2014-2015
◆ NOBU HOTEL within the Eden Roc Miami Beach, 4525 Collins Ave, Miami, 2014-2015
◆ MIAMI BEACH EDITION (also 2 bars + rest), 2901 Collins Ave, Miami Beach, Oct-Nov ’14
◆ 1 HOTEL & HOMES SOUTH BEACH, 2399 Collins Avenue, Miami Beach, Sept-Oct ’14
◆ FOUR SEASONS @ Surf Club + Surf Club Dining Room, 9011 Collins Ave, Miami Beach, Feb
- March 2016 (not a type)
◆ AC MARRIOTT, 2912 Collins Ave, Miami Beach, 2014-2015
◆ 90-ROOM BOUTIQUE HOTEL + 30 waterside condos, 453 Edgewater Drive, Dunedin, TBD
◆ HOTEL INDIGO MIAMI BRICKELL, 145 SW 11th St, Miami, Sept - Oct 2016 or later
◆ ELEMENT BY WESTIN HOTEL, 3201 E Colonial Dr, Orlando, July - Aug 2015
◆ PARAMOUNT FORT LAUDERDALE BEACH, 700 N Atlantic Blvd, Ft Lauderdale, Mid 2016
◆ WYNDHAM GARDEN, 311 - 333 South Ponce de Leon Blvd, St Augustine, Nov - Dec 2014
◆ MARGARITAVILLE BEACH RESORT + 7 Restaurants & Bars, Johnson Street and A1A,
Hollywood Beach, July - Aug 2015
◆ WYNDHAM GRAND @ Harbourside Place, 200 North US Hwy 1, Jupiter, Aug-Sept ’14
◆ FLOW HOTEL (the first phase), Bayshore Dr & Birch Rd, Ft Lauderdale, TBD
Key Largo, July - Aug 2015
◆ FAENA SAXONY HOTEL, 3201 Collins Ave, Miami Beach, Mid 2014
◆ FOUR SEASONS RESORT ORLANDO @ Walt Disney World, 10100 Dream Tree Blvd, Golden
Oak, Aug-Sept ’14
◆ COSTA HOLLYWOOD CONDO & HOTEL, 777 N Ocean Dr, Hollywood, Nov - Dec 2014
◆ 352- KEY EAST MIAMI AT BRICKELL CITY CENTRE, 799 Brickell Plaza, Miami, Oct ’15
◆ SPRINGHILL SUITES (planning stages), State Road 49 and Western Way, Lake Buena
Vista, TBD
◆ TOWNPLACE SUITES (planning stages), State Road 49 and Western Way, Lake Buena
Vista, TBD
◆ THE HOTELS AT ISLAND GARDENS (2 lux hotels), Biscayne Bay, Watson Island/Miami, TBD
◆ ATTON HOTELS BRICKELL (broke ground May 16), 1500 SW 1st Ave, Miami, Mid 2016
◆ HYATT HOUSE (just getting approval), 5360 International Dr, Orlando, TBD
◆ QUALITY INN FRANCHISE HOTEL, South St & West Dixie Ave, Leesburg, TBD
◆ EXTENDED STAY STAYBRIDGE SUITES / 6 stories(permits just filed), Sea Harbor Drive,
Orlando, TBD
◆ THOMPSON MIAMI BEACH + Michelle Bernstein Rest, 4041 Collins Ave, Miami Bch, Nov ’14
◆ EMBASSY SUITES & SPA, 202 N. Tamiami, Sarasota, TBD
◆ HOTEL SARASOTA, North Palm Ave, Sarasota, TBD
◆ 150-ROOM KIMPTON HOTEL, Main Street and U.S. 301, Sarasota, TBD
◆ THE GATES OF KEY WEST, 3824 N Roosevelt Blvd, Key West, Aug-Sept ’14
◆ HOTEL ORMC (Orlando Regional Medical Center), Orange Avenue, Orlando, Feb - March
2016 (not a typo)
Richmond, VA - Performance Foodservice has announced the launch of
Guinness® Bold Entrées, an exclusive
and distinct line of beer-infused modern foods created in partnership with
Guinness and renowned Chef Todd
Although cooking with the world’s
No.1 stout is a tradition that dates
back more than 250 years, beer-inspired dishes and recipes using premier branded beverages are now
trendy and thriving in restaurants,
bars and other foodservices establishments across the country.
“We’re embracing the beer trend in
America through these innovative,
beer-infused entrées inspired by traditional recipes and flavor,” said Fred
Sanelli, Senior Vice President of
Marketing & Sales Development for
Performance Foodservice. “From saucy
pork ribs to braised corned beef infused
and marinated in Guinness, these bold
and flavorful entrées can add depth
and variety to our customers’ menus in
exciting new ways.”
Guinness Bold Entrées initially include Braised Corn Beef, Braised Beef
Chili with Beans, Braised Pot Roast,
Braised St. Louis Ribs, Braised Tri Tip
and a Sample Assortment Kit fully
cooked in sous-vide manner and easily
prepared in-house without a trained
chef. They are available in small individual packs, small case packs and have
a long shelf life.
Chef Davies, a leading beer-infused
product innovator, created the recipes
after working closely with Guinness ex-
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Uncle Maddio’s Pizza Joint
signs Panhandle franchisees
With 20 years of experience operating multiple Krystal restaurant locations in north Florida, Kevin Gartner is
expanding his franchise operation
portfolio signing on to develop five
Uncle Maddio’s Pizza Joint locations.
Bringing the original, and fastest growing fast casual pizza to Jacksonville and
Gainesville, Fla, the company plans to
open its first Uncle Maddio’s location
in Jacksonville in late 2014.
“We looked into a number of fast casual restaurant franchises, and selected
Uncle Maddio’s because the team has
perfected the create-your-own pizza
concept,” said Kevin Gartner, Uncle
Maddio’s Pizza Joint franchisee. “Uncle
Maddio’s consistently delivers delicious
pizzas, paninis and salads, exceeding
customer experience expectations –
every time and at every location.”
A member of the Krystal’s franchise
advisory council for 20 years, Kevin appreciates the transparency and systems
developed by the Uncle Maddio’s franchise team. His team currently employs
165 employees and will utilize the 65
years of combined experience of this operation and administrative team, which
will work with both concepts. Each new
Uncle Maddio’s Pizza Joint location employs 25-30 employees.
“The value of a franchisor is their
ability to set up their franchisees up for
success,” said Kevin Gartner, Uncle
Maddio’s franchisee. “The Uncle
Maddio’s systems are a proven formula
for the success of their franchisees. The
Kevin Gartner
Uncle Maddio’s team delivers phenomenal support developing the menu,
recipes, promotions and new ideas, allowing franchisees to focus on operations and customer service.”
Building on the combined success of
Matt Andrew with his experience as cofounder of Moe’s Southwest Grill, the
Uncle Maddio’s Pizza Joint team knows
how to provide the choices that consumers desire. The menu includes
healthy alternatives with organic, glutenfree, whole wheat and fresh ingredients.
Classic indulgent flavors for pizza and
paninis are available complimenting the
five million choices on the Uncle
Maddio’s menu. Freshly grated cheeses,
olive oil and homemade sauces are a
part of the everyday, every location Uncle
Maddio’s kitchen.
“Uncle Maddio’s serves healthy, fresh,
Call us for all your SYRUPS, JUICES and CO2 fountain needs!
See UNCLE MADDIO’S page 14
954-584-7330 ✴ 800-262-8265
[email protected]
Performance launches
Guinness flavored entrées
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JULY 2014
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What’s Going On
cery, retail and restaurant apps to ease
business stress, streamline communication, provide customer outreach and
more. Features of the Global Storm
Restaurant Table App include the ability to dynamically
set up a menu. This
is a big deal for
many restaurants
as it means the end
of constantly updating and printing
new menus. Simply
set it up with the
admin controls and
it automatically updates the menu
across all of the iPads in a restaurant.
Customers also have the ability to summon a server, or to request a refill of
drinks. For more information visit
Research and trend predictions
point in the same direction, use more
fresh mango on menus. National
Mango Board consumer research
shows that consumption of mango
continues to grow. The trend toward
healthy dining, as well as increased interest in tropical and global flavors,
creates buzz about fresh mango. Most
recently, a quantitative study by research firm Datassential confirms use
of fruit overall on menus has increased
since 2008, with mango the sixth
fastest growing fruit that has climbed
to the ninth most commonly menued
fruit in 2013.
Datassential research reveals that
mangos are menued in all restaurant
segments and usage is growing across
regions, day parts and cuisine types.
“We started our foodservice program in
2008, and we’ve noticed that as chefs
learn more about
how versatile fresh
mangos are they see
opportunities to innovate with this tropical fruit in savory
and sweet menu
items,” according to
Megan McKenna, Director of
Marketing, National Mango Board.
“Chefs have shared recipes that showcase fresh mango in a variety of applications, such as Mango Bliss Cakes,
Grilled Mango & Goat Cheese Salad,
Apricot Chili Marinated American
Lamb Tacos with Mango Jicama Slaw
and Mango Coconut Dessert Risotto
with Mango Chile Jam.” Learn more at
Papa John's International,
Inc. has recognized Nu-Safe
Floor Solutions as its Service
Partner of the Year. Louisville,
KY-based Papa John's is the
world's third largest pizza
delivery company with more
than 4,400 pizza restaurants in
50 states and 36 countries and
territories. Nu-Safe and Papa
John's have successfully partnered for the past 18 years to
help ensure floor safety and reduce
Papa John's cost of risk regarding slip
and fall injuries. For more information,
from page 6
Paytronix Systems, Inc., a leading
provider of reward program solutions
to restaurants, recently announced
major enhancements to the mobile and
messaging aspects of its loyalty platform. These enhancements make it easier for
restaurants and retailers
to reach, understand and
engage their guests on
With mobile devices
quickly becoming guests’
preferred way of interacting with brands, Paytronix
continues to enhance its advanced mobile “chassis” compatible with the latest
iOS7 and Android 1 platforms. The mobile apps can be branded for each
restaurant as is or used as a base for a
completely customized app.
“These newest additions to our loyalty software have helped us create an
exceptional guest experience. Our customers are quickly adopting both the
app and mobile payment. They rave
about the convenience of both,” said Al
Cripps, IT Manager of the 11-unit ice
cream and coffee chain, J.P. Licks.
Paytronix’s proprietary guest engagement platform helps more than 250
restaurant and retail chains manage
and grow more than $10 Billion in guest
spend. For more information visit
An enduring tradition, man's relationship with beer dates back nearly
7,000 years. And while few human traditions can rival the ancient art of brewing,
MISCO has taken a big step forward in
advancing brewing science with the
first ever digital refractometer designed specifically for
the brewing industry.
The patent pending
MISCO Digital Beer
Refractometer is not just
another repurposed Brix
refractometer. MISCO
Pro-Brewing Scales™
are scientifically derived
from a beer model with
a complex sugar profile, influenced
strongly by maltose, and specific to wort.
As there is very little sucrose in wort,
measurements and temperature compensation are naturally much more
accurate than sucrose-based Brix refractometers. Furthermore, because the refractometer is made specifically for beer,
the user no longer needs to use a refractometer correction factor when plugging
dissolved solids readings into
beer calculators. For more information, 216.831.1000 or access
MISCO's company web site online at
Villa Enterprises announced
recently that it has signed a deal
with Chicago-based General
Growth Properties Inc. to
open 40 Villa Italian Kitchen
restaurants in regional malls
throughout the U.S. "We've
been aggressively expanding
the footprint of our Villa Italian Kitchen
brand over the past several years, and
this new partnership is the ideal opportunity for us to continue introducing
See WHAT’S GOING ON page 12
JULY 2014
JULY 2014
What’s Going On
our brand in new markets," CEO
Anthony Scotto said in a company
news release. "As a privately-held company, we're positioned to swiftly respond to opportunities such as this and
are able to tap our vendor network to
open multiple units quickly."
Currently Villa Italian Kitchen has
more than 250 locations worldwide.
The brand introduced a new prototype
and recipes in 2012.
❄ Classic Italian Gelato
❄ Gourmet Ice Cream Truffles & Spumoni
❄ Gorgeous Bakery Cakes & Unique Individual Cakes
❄ Fresh Fruit Sorbet & Italian Ice
For more information call:
…or visit our website:
through coast-to-coast franchise development. As momentum builds, Sonic is
setting a growth target for a goal of one
thousand new Sonic Drive-Ins in the
next 10 years, growing the popular
chain by nearly 30 percent. Continued
domestic growth will power much of
this goal, with plans to move from 44
states to all 50 states.
The Raleigh Group, the luxury hospitality group founded by designer
and entrepreneur Mr. Tommy Hilfiger,
announced the purchase of The Raleigh
Hotel, Miami Beach.
David Pisor, recently
appointed CEO, has
demonstrated exceptional leadership
in the hospitality industry with an impressive track record,
including the award-winning Elysian
Hotel and Residences in Chicago, now
branded Waldorf Astoria. "The location
and position of the Raleigh in the
Miami Beach marketplace is perfect for
our strategy," said David Pisor. "We will
invest significant resources to preserve the property's unique style
while embracing the
local flavors and culture that help define
it." The Raleigh will
become the company's
flagship property supporting our future growth.
Formerly ow n e d
Da v i d Edelstein and Sam
Nazarian, the Miami Beach location
will continue to be managed by sbe
Entertainment Group.
Hurricane Grill & Wings®, a restaurant franchise known for its neverfrozen jumbo wings and more than 35
signature flavors, announced the signing of five multi-unit development
agreements, representing 22 new locations. The Florida-based
brand opened two locations in early 2014, with
plans for a total of 14
new units by the end of
the year. New multi-unit
development agreements consist of: Ronit’s
Inc. – Five-unit agreement in the Richmond,
Va. area. Central Florida Wings, LLC –
Five-unit agreement in Central Orlando.
Franchise Partners, LLC – Hurricane
Grill & Wings Franchisee since 2009 in
Surprise, Ariz., signed a six-unit agreement in Maricopa County, Ariz., and
Tamarind Investments, LLC –
Three-unit agreement for
the North Orlando area.
Opening in early 2014 were
restaurants in Lindenhurst,
N.Y., and Cape Coral, the
latter the second location
for Dave and Dana Witker
who are also the franchisees
for a location in Naples. Additional
locations are expected to open by
the end of 2014 in Florida, Minnesota,
Texas, Alabama, Colorado, Georgia,
Arizona, Virginia and Tennessee.
Swire Hotels announced the 2015
opening of EAST, Miami at Brickell
City Centre, Swire Properties Inc's $1.5
billion mixed-use development in
Miami's Brickell downtown district. It
will be the hotel group's first property
in the United States and the third hotel
under the EAST brand, after the successful openings of EAST, Hong Kong in
Island East in
2010 and EAST,
Beijing at INDIGO, Beijing in
2013. The hotel is
expected to open
in the Fall of 2015.
Swire Hotels will
bring its award-winning skills to the
restaurant and bar mix with dynamic
restaurants and bars to be unveiled
later. Alongside two restaurants, a poolside bar & lounge and a rooftop destination bar, there will be meeting rooms
and banquet halls and many other
amenities. A second phase of construction will begin in the first quarter of
2016. More information is available at
Boyd's Coffee® is launching a new
generation of single-cup coffees for
brewers that accept K-Cup® portion
packs.* The cups' soft mesh filter offers
the same convenience as other single
cups, only with significantly less packaging than the traditional rigid-side
format. The mesh filter also enables
coffee drinkers to experience the
fresh-roasted coffee's
aroma; now singlecup coffee drinkers
can wake up and smell
the coffee. A 20-count
carton with individually wrapped cups will
also be available for
office coffee, restaurants and other foodservice businesses. "We are launching the next
generation of the single-cup coffee experience because we believe everyone
deserves a great cup of coffee," said
Jeffrey Newman, President and CEO of
Boyd Coffee Company. "While most of
our business partners will continue to
brew Boyd's Coffee the traditional way,
adding a single-cup option gives them
greater flexibility and profitability. For
example, a restaurant owner might
brew a single cup of decaf during a
slower daypart for the freshest cup of
coffee with the least amount of waste,"
Hotel Happenings:
Ask About
Dessert Menu
from page 10
With more than 60 years in the
quick-service industry in the South and
Central Plains, Sonic Drive-In is making progress in its commitment to expanding across the U.S., primarily
See WHAT’S GOING ON page 16
from page 1
Chamber of Commerce Blue Ribbon
Small Business Award and selected runner-up in the 2012 U.S. Small Business
Administration Person of the Year for
South Carolina "in recognition of Pino
Gelato outstanding staying power and
innovation." Pino Gelato was the Hilton
Head Island-Bluffton Chamber Small
Business of the Year recipient in 2010.
"Pino Gelato sets itself apart by offering
each customer 'a experience' and the
genuine taste of Italy with every scoop,"
said Fantini.
About Pino Gelato: Pino Gelato is
headquartered in Hilton Head Island,
SC, and operates under a licensing rather
than franchising business model. Pino
Gelato celebrates the 10th anniversary
serving customers a signature product
with distinct flavor only genuine gelato
can provide. Pino Gelato is focused on
continued growth in 2014. For business
development opportunities, locations,
products, and information about Pino
Gelato visit
a written and a practical exam. Learn
more about ACF’s certification program
and the value of NCCA accreditation at
The American Culinary Federation, Inc.
(ACF), established in 1929, is the standard of excellence for chefs in North America. With nearly
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®,
Certified Executive Pastry Chef® and Certified
Culinary Educator® designations 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. For more information, visit Find ACF on Facebook at and on Twitter
maintenance of culinary arts or foodservice management curriculum. Nearly
700 chefs have the CCE credential.
“Our chef instructors are encouraged to obtain ACF’s Certified Culinary
Educator credential,” said William
Hunt, CEC, CCE, AAC, director of academic affairs, Le Cordon Bleu North
America. “We believe that the process
to prepare for certification is beneficial
on both a personal and professional
level. Obtaining certification demonstrates to students and peers their commitment to lifelong learning and
determination to be a better craftsman
and educator. Ultimately, chef instructors who certify provide our students
with a more professional and engaging
classroom experience.”
ACF provides the culinary industry’s
most comprehensive certification program through 14 certification levels and
has been providing certification for
chefs since 1974. Each of its certifications is designed for culinary professionals, administrators, baking/pastry
chefs and culinary educators, and is
centered on the industry’s latest skills
and knowledge. Achieving ACF certification is based on education, experience and successful completion of both
JULY 2014
St. Augustine, FL – The American
Culinary Federation’s Certified Culinary
Educator® (CCE®) credential has received accreditation from the National
Commission for Certifying Agencies
(NCCA) under the Institute for
Credentialing Excellence (ICE). This is
the fourth professional culinary certification offered by ACF that has received
independent accreditation.
Credentials are becoming recognized
as a growing alternative path for full-time
workers wanting to highlight specialized
skills for career advancement and higher
earnings, according a report released by
the U.S. Census Bureau in January,
“Measuring Alternative Education
Credentials: 2012.” 34 million adults in
the U.S. have a professional certification
from an educational institution or organization.
“As research from the U.S. Census
Bureau indicates, professional certification is important to full-time working
professionals,” said Don Dickinson, CEC,
CCA, AAC, chair, ACF Certification
Commission. “With American Culinary
Federation’s fourth credential receiving
accreditation, we are pleased that our
comprehensive certification program
continues to grow in credibility and expand in recognition to help professional
chefs reach their career goals.”
More than 12,800 chefs and foodservice professionals hold a professional
certification from the American Culinary
Federation, the largest professional
membership organization for chefs in
North America. Three other ACF certifications have received outside accreditation from ICE since 2011: Certified
Executive Chef® (CEC®), Certified Sous
Chef® (CSC®) and Certified Executive
Pastry Chef® (CEPC®).
An ACF-certified culinary educator is
an advanced-degree professional with
industry experience who is working as
an educator in an accredited postsecondary institute or military facility. A
certified culinary educator has strong
knowledge of development, implementation, administration, evaluation and
American Culinary Federation receives fourth
professional Culinary Certification accreditation
Uncle Tai’s
Sampling the dinner menu at Uncle Tai’s Hunan Yuan, a Boca Raton landmark
JULY 2014
By Marc Kent
Both excellent choices as the shrimp are
truly jumbo.
We selected sliced lamb with scallionstender and full flavored as was the sliced
pork with scallions. Both their sauces rich
and fine tasting. These are just two of the
10 meat dishes offered.
Uncle Tai’s presents 9 vegetable dishes
and 8 under the title of noodles and rice.
We enjoyed the noodle dish-Chow Fun,
Hunan style. It’s tender, flavorful with its
unique sauce.
Uncle Tai’s is open 7 days, LuncheonMonday through Saturday from 11:30 to
2:30- Dinner- Sunday through Thursday
from 5PM to 10PM, till 10:30PM on
Friday and Saturday. Seating 250 inside
and 50 on the patio, their regular menu is
augmented by Chef’s monthly Specials.
There is a full bar available and they also
offer five “Oriental Sunset Dinners”, limited menu choices at reduced prices,
served from 5PM to 6:15PM.
Located at Boca Center on Military
Trail in Boca Raton, reservations (561368-8806) are suggested for superior
Chinese foods!
Of the six soup offerings, we tasted the
house wonton soup (for 2) very, very
tasty with pieces of shrimp, scallops and
vegetables. This was followed by a cup
of seafood gumbo soup (for 2) with a
true gumbo taste, a slightly sweet, mild,
tasty selection.
Some eighteen appetizers include salt
and pepper calamari rings-soft texture and
just a bit chewy. We savored the steamed
mussels, plump, rich taste with a fine
sweet sauce-a good choice. The soft shell
crab was crisp and full flavored while the
spring roll was only average.
We had the honey crisp boneless duck
with duck flavor coming through beautifully. The jumbo shrimp with basil was
done in a tasty Szechuan style which we
applaud. Our selection for the best dish is
Uncle Tai’s crispy beef-crispy is the
word…crunchy and delicious with true
rich beef flavor…don’t miss this one!
There are 14 items under the title “Uncle
Tai’s Specialties”
The 10 seafood listings include jumbo
shrimp with garlic sauce and jumbo
shrimp with a fine black bean sauce.
The Marketing Help You Need
Marketing and PR Specialist
Barry Epstein, APR
Networking Expert
My name is Barry Epstein. I have a PR firm, specializing in Restaurants
and Hospitality. Clients include Whole Foods in Florida, Bice and many
others, I would like to talk to you about handling your PR, if you are not
already using a PR firm or you would like to change representation. I also
write a weekly column and do a weekly internet television show. My website
Providing intros to your marketing prospects and appear on my TV show
to PROMOTE YOU! We will help evaluate your present operation, make
recommendations for improvements, and help you grow your business.
For more info: [email protected] • 561.852.0000
Calendar Events
Upcoming industry affairs
Send your Calendar Event info to Today’s Restaurant!
July 30 - August 3 ◆ 39th Annual Convention & Show
/ International Cake Exploration Societe
Albuquerque Convention & Visitors Bureau ◆ Albuquerque, NM ◆
7-9 ◆ The Florida Restaurant & Lodging Show
Orange County Convention Center ◆ International Drive ◆ Orlando, FL
Under the Toque
Chef Nino Annunziata
Rustico Italiano ◆ Lake Worth
Originally from the Isle of Capri,
Chef/Owner Nino first opened the doors
to Rustico Italiano Ristorante in 2000 in
Lake Worth. Chef Nino introduced South
Florida to his innovative interpretation of
traditional cuisine by presenting savory,
flavorful dishes reminiscent of the classic
fare of Capri’s rustic trattorias.
After graduating high school,
Annunziata attended culinary school in
Capri in the early ‘80s at the Culinary
Institute of Capri. He then worked at an
Italian restaurant outside London,
England, called Da Vinci for a few years
before returning to his native Italy. There
he worked at several restaurants on
Capri during the ‘90s, including Augusto,
Capri restaurant and Toscana. He also
opened his own catering business in the
late ‘90s, where he provided his signature
Italian food to private homes, parties and
more. Then in 2000, he moved Florida to
open his own restaurant, Rustico
Italiano, where he continues to provide
his authentic Italian family recipes today.
Nino Annunziata is a highly experienced and well-travelled chef who has
more than twenty years cooking experience providing authentic Italian cuisine
for a variety of functions and occasions.
Inspired by his family’s passion for
food, Chef Nino knew from an early age
that cooking was his destiny. Chef Nino’s
cuisine is rustic and flavorful with a traditional home-cooked Italian flair. The
authenticity of his cuisine combined with
traditional and personal touch has always been the core of Chef Nino's menu.
Annunziata learned to cook back in Italy,
where he was surrounded by a bounty of
fresh seafood, homemade pasta and the
highest caliber of ingredients.
Chef Nino’s signature dishes include
crab ravioli, veal cannelloni and osso
buco. Chef Nino also takes an innovative
approach to traditional dishes, resulting
in dishes such as elk tenderloin served
with truffle sauce and truffle ravioli and
his four-cheese ziti, with Parmesan, gorgonzola, brie, mozzarella and chicken.
One of his most popular dishes, chicken
Rustico, is a spin on the classic chicken
cacciatore. His authentic regional recipes
are distinguished from food from other
parts of Italy by the fact that there are no
eggs in the pasta dough, which makes
the pasta lighter and softer, and
Annunziata rolls all of his dough by hand
with a wooden roller.
Guests can also order a glass or bottle
of wine from Rustico Italiano’s vast collection of unique and hard-to-find
European wines. Rustico Italiano’s extensive wine list features an acclaimed selection of brunellos, barberas, chiantis
and more – Nino is a big fan of brunellos
but loves pretty much any Italian red
The Chef also had a catering business, where he provided his recipes in a
variety of settings, including dinner parties, corporate events, private functions
and wedding catering.
Nino decided to settle down in Lake
Worth because the warm weather and
proximity to the ocean reminded him of
home. Nino returns to his hometown of
Capri at least once or twice every year to
visit friends and family and refresh his
palate with the flavors of Italy.
Rustico Italiano is located 701 Lucerne Ave in
Lake Worth. The restaurant is available at
561.547.2782 or email [email protected]
or visit
12–14 ◆ 2nd Annual Atlanta Foodservice Expo
Georgia World Congress Center ◆ 285 Andrew Young International Blvd.
Atlanta, GA ◆ Contact: Dan Edwards ◆ 770.432.4200 Ext. 111
27-28 ◆ 18th Americas Food and Beverage Show
Miami Beach Convention Center Hall C ◆ 1901 Convention Center Drive
Miami Beach, FL ◆ 305.871.7910 ◆ [email protected]
February 2015
6-8 ◆ 16th Delray Beach Garlic Festival
Delray Beach, FL ◆ 561.274.4663 ◆ [email protected]
19-21 ◆ NAFEM Show 2015
Anaheim Convention Center ◆ Anaheim, CA ◆ ◆ 312.245.1054
◆ [email protected]
Uncle Maddio’s
flavorful pizzas, salads and paninis at affordable prices,” said Gartner.
Uncle Maddio’s currently operating
18 restaurants in six states. The Atlantabased franchise is projecting to open 35
new units in 2014 with 165 additional locations already in development.
Uncle Maddio's pizzas, paninis and
salads are customized, personalized
and made-to-order for each individual
patron. Most entrees are brought to
customers’ tables in six minutes for
under $7. Customized pizzas start with
from page 9
the selection from three crust choices,
including traditional, whole-wheat,
and gluten-free. Forty-eight toppings
include six homemade sauces, 27 vegetables and 15 meats.
Based in Atlanta, Uncle Maddio's
management team is the most experienced in the fast casual pizza category.
Uncle Maddio's has targeted Georgia,
Alabama, Florida, Louisiana, Arkansas,
Mississippi, Kentucky, North Carolina,
South Carolina, Texas, Colorado, Virginia
and Tennessee.
The power of the indexing strategy
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Sara Finkelstein is an Insurance Advisor, licensed since 1996, serving clients across the country. Located at 269 SE 5th Avenue in Delray Beach.
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or email: [email protected]
Restaurant Vendors Association
2013 MEMBERS DIRECTORY • New members are always welcome! Call now 954-584-7330
Alcohol Beverage Law - Food Safety
S.E.R.V.E . Program, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Michael McClain
NPSAPPS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Karen"Klimas
Beverage Compressed Gases
1.800.CO2.TANK / 954.584.7330
Broward Nelson Fountain Service . . . . . . . . . . . . . . . . . . . . . . . . . . . Lee Spencer
Cash Registers, Touch Screens, POS
800.771.7100 Ext. 1117
Pinnacle Hospitality Systems. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Tim Sapp
Coffee / Tea / Espresso
Restaurant Beverage Service, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jeff Ostroff
Credit Card Payment Processing
Service First Processing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jill Perris
Desserts / Ice Cream
954.465.6122 / 954.583.5111
Gelato Fino Desserts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Greg Parker
Dining Rewards
Rewards Network . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Robert Kovachich
Discount Dining Card
Primecard. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sherry Funt
KC Kitchen Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Ken Cohen
Exhaust Hood Cleaning
Airways Cleaning & Fireproofing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Joe Jacobs
Floor Drain Cleaning
Bio-Clear, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Joe Jacobs
Grease Trap Maintenance
All Clear Technologies, Inc.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jennifer Hosler
HVAC, Refrigeration, Kitchen Equipment Repairs
TWC Services, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Marc Daniels
Anderson Insurance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Eric Anderson
Janitorial Services
866.688.7206 / 954.735.2130
Emmaculate Reflections Cleaning Service . . . . . . . . . . . . . . . . . . . . Jerry Donath
TRAVELHOST Magazine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sharon Zalkin
Music / Audio - Visual Systems
Mood Media . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Maggie Naylor
Payroll Services
PayMaster Payroll Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Martin Joyce
Pest Control
Orkin Pest Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . John Kennedy
Today's Restaurant News . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Howard Appell
Refrigeration Door Seals / Gaskets
Arctic Seal and Gasket . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fred Froberg
Restaurant Brokers
We Sell Restaurants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Ken Eisenband
Sanitation Chemicals
Swisher . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Gene Ruggere
Web Design / Virtual Restaurant Tours
Local Management. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Michael Anderson
Visit us online for more detailed Association and membership sign-up information or to see our Buyer’s Guide:
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they protected their nest egg, they kept
any gains that they had previously captured, when many gave back their
gains. The market gives and the market
takes. That’s why this strategy is so powerful. The way it works is when the market goes up, we get to participate in
some of the gains. When the market
goes down we do not participate in the
losses. You’re probably wondering how can this be possible? Not only is it
possible, but its guaranteed!
People get emotional by market
gains. I’ll admit it – it’s exciting to watch
your money grow. Who wouldn’t want
to partake in upside potential? But
when the market is heading up, it may
seem like it’s always going to go up, it’s
easy to forget that the market goes
down too. I’ll make a prediction, and it
will be 100% correct - the market will go
up and the market will go down. What I
don’t know is when it will go in either
direction, and how far it will go in either
direction. It’s not so much how much
you earned last year or the year before,
or even the year before that. It’s how
much of your gains do you actually get
to keep? When you participate in the indexing strategy you get to keep your
gains forever!
Did you know that you could actually end up with a larger sum in a safe,
JULY 2014
As a business owner, a restaurateur,
you work hard, you have business
goals and financial goals. But if you are
like most, your time is consumed by
your business. Yet, you realize the importance of planning for your financial
future. You know you need to get
something started, a savings program
that will benefit you when you no
longer wish to work. In addition you
don’t want to lose your money when
the market goes down. Which is why
I’d like to talk to you about the indexing strategy.
If you haven’t heard of the “indexing
strategy” I believe it’s time that you did.
It may very well be one of the most important concepts in one’s financial
plan. If Ray Croc, JC Penney, and Walt
Disney used the indexing strategy to
better their financial situation, can it
possibly benefit you as well?
It was just a few years ago when the
real estate market crashed, the stock
market crashed, and the world was
turned upside down. But for those who
participated in the indexing strategy,
they continued to sleep at night, they
were not hurt. They didn’t lose 50% (or
more) of their portfolio, theirs remained intact. When many of us lost
money in the market they stayed level.
They earned a zero growth rate, but
◆ Today’s Restaurant Contributor
JULY 2014
S&D researches coffee
preferences of Millennials
America’s largest custom coffee
roaster, S&D Coffee and Tea, has released a white paper detailing findings from their recent research
regarding the coffee usage and attitudes of Millennial Americans. The
paper, “Appealing to Young Coffee
Drinkers Along Their Maturity Path,”
was presented at The Specialty Coffee
Association of America’s (SCAA)
Symposium and Exposition held in
Seattle, Washington.
Partnering with Datassentials, a
Chicago-based foodservice research
firm, S&D set out to gain insight
into Millennial tastes,
preferences and purchasing decisions relative to their coffee
consumption. Dividing
the responses into Young
Millennials (18-24), Older
Millennials (25-34) and
Gen-Xers (35-44) who
purchase coffee outside
their home at least once
a month, S&D conducted
a quantitative survey of
1,388 respondents.
“The findings revealed distinct differences between the Millennial subgroups, offering insight into their
coffee-drinking maturity path as well
as their current buying decisions,”
says S&D Vice President of Marketing
John Buckner. “The magnitude of this
generation is such that we know their
attitude toward coffee will significantly impact our customers’ growth
for years to come; we’re excited about
being able to better understand their
preferences and perceptions and how
those evolve over time.”
The study provides insight into
how young coffee drinkers first start
consuming coffee and how their preferences change over time. Young
Millennials favor sweeter, specialty
coffee drinks early on, but eventually
graduate to traditional hot brewed
coffee over time. The survey also
reveals that Young and
Older Millennials’
tastes mature at differing rates relative to
when they first start
drinking coffee.
S&D Coffee & Tea – - is
the nation’s largest custom roaster and the
largest blender of iced
tea for the foodservice
industry. In continuous
operation since 1927,
the company serves over 90,000 customers
through national distribution and direct store
delivery. S&D has been distinguished for supplier excellence by many of the largest retailers
and consumers of coffee and iced tea, including McDonald’s, Dunkin’ Donuts and the U.S.
Military. In 2009, S&D added a state-of-theart Liquid Extracts Division which extracts the
flavors of coffee, tea and botanicals for use in
iced coffee, shakes, iced cream and frozen
desserts, energy drinks and other packaged
and dispensed products.
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Without Hurricane), Sign, Worker’s Comp and much
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What’s Going On
Newman said. For more information
about Boyd's Coffee's products and
services, call 800.545.4077 or visit them
online at *K-Cup®
is a registered
trademark of
K e u r i g ,
Boyd's Coffee
Coffees are not affiliated with nor approved by Keurig Green Mountain.
Effective June 1, Cambro is being
represented in Florida by Finn
Marketing. Cambro is the leader in
manufacturing Innovative Foodservice
Products including: shelving, carts,
storage, trays, food pans and lids, dish
racks and many other products.
Contact Finn Marketing at 800-4516755 or email [email protected]
for more information.
ORLEANS Grille™ is coming to
South Florida. Over the past 28 years,
their original restaurant concept (The
Palace Grill) in Santa Barbara,
California has served guests with its
unique regional American grill cuisine
with an emphasis on the unique and
tastes of New
Orleans. “We
h a ve b e e n
honored to serve
5 United States Presidents and have
been a favorite place to dine for legendary Chefs including Julia Child. We
have also been featured in dozens of
national publications including GOURMET® Magazine, BON APPETIT®, and
USA TODAY®,” said Steven Sponder,
founder. The ORLEANS Grille concept
was created by restaurateur Steven
Sponder. The company can be reached
at 954.304.4000.
Coming soon to Longwood will be
the Nashville Rockin Grill Live. The release says it is a cross between Hard
Rock Cafe and Joe's Crab Shack and
Hooters. It will offer Tex-Mex cuisine
and their famous burgers. It is expected
the summer.
Located in
Longwood it
is approximately 12,000 feet outside with a
deck and live entertainment. The
company can be reached by calling
Michael at 501.247.5189.
As distinctions between restaurants
and retailers increasingly blur, foodservice suppliers and operators must increase their understanding of the
needs, behaviors and attitudes of consumers sourcing ready-to-eat meals, regardless of the channel. To support
these efforts, Technomic's online
Consumer Brand Metrics (CBM)
restaurant brand tracking tool has expanded to include ongoing consumer
assessments and performance ratings
for more than 40 retail chain brands.
"The CBM expansion empowers operators and suppliers with the con-
from page 12
sumer insights and information they
need to track brand performance
across channels and to maintain a
competitive advantage," says Darren
Tristano, Executive
Vice President at
Technomic. "No
other program provides the breadth
of attributes tracked
across both restaurant and retail channels." Data for more than 125 leading
restaurant chains and 40 retailers is
available in Technomic's Consumer
Brand Metrics online database, which
allows operators to track their performance against competitors across channels on a variety of attributes regarding
food and beverage, service, atmosphere, value, convenience, brand
image and more. Visit
for all ordering details.
WhenToManage, a provider of
cloud-based software for the restaurant, hospitality and retail industries,
has introduced the company’s newest
application – Flow, an enterprise social
networking tool that allows employees
to share ideas, comments and files
in real-time, from their desktop, tablet
or smartphone. Flow is designed with
the unique
needs of the
re s t a u r a n t
workforce in mind. WhenToManage
offers subscription-based solutions for
POS intelligence, inventory management and employee scheduling, as well
as customized deployments. For more
information visit
Greenfield Farms Food, Inc. has
announced details from its planned
national franchisee program. The
Company is currently going through
an arduous selection process to
bring on board a national franchising
director. The Carmela's franchising
concept involves three separate
business elements including: A fullservice dining room menu comprising
a Carmela's Pizzeria and including
a limited pizza buffet and alcohol
and a Sports
Grill; A smaller
Pizzeria with
full menu dining room including limited pizza buffet, delivery
and carry-out; A Carmela's Pizzeria delivery and carry-out model similar to
those of the leading pizza delivery
chains. In addition, there is a Carmela's
catering division as a separate business
unit that prospective franchisees
may add to build sales and profits. A
Carmela's Treats walk-up window concept may also be added providing a
separate profit center offering ice
cream desserts.
The Shoppes at Civica, a two-story,
50,000-square-foot retail and entertainment complex located in Miami's
Health District is underway. The property will feature international retailers,
food and beverage options and enterSee WHAT’S GOING ON page 18
Real Estate
Restaurant, business and property happenings in Florida.
The Lease Coach
Whether you are a prospective or
current restaurant tenant, you should
know that not all buildings or properties are created equally. Each property
has unique aspects that you must factor in. Because the perfect property or
site only exists in a fantasy, the challenge for the restaurateur is to lease a
space with the most advantageous set
of criteria possible.
Here are a few advantages and disadvantages of different properties:
A retail strip plaza many exist with
or without anchor tenants (large, wellknown, heavily trafficked business).
Unanchored strip malls are those
consisting of small, “Mom-and-Pop”
stores. Sometimes several strip plazas
are clustered together. Neighborhood
plazas typically have a well-rounded
mix of tenants, but it’s not uncommon
to see just four or five tenants in a
small strip plaza.
Restaurant tenants can situate in enclosed shopping malls. Neighbourhood
shopping malls may have 100 or more
tenants with a couple of anchor stores
(and possibly a grocery store). A regional
shopping centre may have 200 or more
stores with four (or more) anchor department stores plus a movie theatre.
Most of the tenants in a shopping mall
are national and regional chains (including franchisees). Independent tenants
are much less common because the
landlord wants to lease the space to
high-volume tenants who will not only
pay their base rent, but also a percentage
rent on top of that. Due to the additional
amenities and maintenance that come
with an enclosed shopping mall, the operating costs of such malls are typically
higher than retail strip plazas.
Rental rates can vary by as much as
300 percent in a shopping mall, depending where each space or unit is situated relative to entrances, food courts,
anchors and so on. Shopping centre
tenants typically are required to report
their monthly sales to the landlord, who
then calculates the average annual
sales for any specific category. The
higher the average annual sales, the
more popular the mall and, often, the
higher the rent.
A stand-alone building can be situated on a single parcel of real estate or
located on a multi-tenant piece of land.
Leasing opportunities exist for standalone buildings on these pad sites
where the landlord has designated certain pad areas for stand-alone tenants.
Many quick- and full-service restaurants are built on pad sites. They may
be leasing the land on a pad site and/or
the building itself. Some restaurant tenants lease a pad site for a 20-year term
and construct their own building – essentially paying rent on the land only.
perts using the time-honored tradition of cooking with Guinness, an
iconic brand from Diageo plc.
“Cooking with beer and Guinness
in particular provides a tremendous depth of flavor for cooking, so
much more than any other alcohol
or wine can offer,” said Chef Davies,
who is also a Certified Cicerone®.
“Guinness is a great tool for adding
a hint of nutty, chocolate and
roasted flavors that lend sophistication and elevate a menu.”
Performance Food Group, Inc.
(PFG - - through its leading family of foodservice distributors – Performance Foodservice ROMA, Vistar and PFG Customized
Distribution - delivers over 140,000
national and proprietary-branded
food and food-related products to
more than 160,000 independent
and national chain restaurants,
from page 9
quick-service eateries, pizzerias,
theaters, schools, hotels, health
care facilities and other institutions.
PFG operates one of the nation’s
largest private truck fleets, as well as
67 distribution centers and 11
Merchant’s Mart locations across
the United States. The company
currently employs more than 11,000
people nationwide.
Diageo is the world’s leading premium drinks business with a massive collection of beverage alcohol
brands across spirits, beer and wine.
These brands include Johnnie
Walker, Crown Royal, J&B, Windsor,
Buchanan’s and Bushmills whiskies,
Smirnoff, Ciroc and Ketel One
vodkas, Baileys, Captain Morgan,
Tanqueray and Guinness. Trading in
approximately 180 countries, Diageo
employs more than 28,000 people
around the world.
With our busy speaking schedules,
we are on the road a lot and we are
very accustomed to spending money
on meals at airport malls. Specialty
tenants, especially those in the food
service, are often interested in space
for lease at airports. Airports, however, can be an extremely difficult opportunity to crack for a restaurant
tenant, especially in larger airports.
For your free copy of Dale’s CD, Leasing Do’s &
Don’ts for Restaurant Tenants, please e-mail to:
[email protected]
Dale Willerton and Jeff Grandfield - The Lease
Coach are Commercial Lease Consultants who
work exclusively for tenants. Dale and Jeff are professional speakers and co-authors of Negotiating
Commercial Leases & Renewals For Dummies
(Wiley, 2013). Got a leasing question? Need help
with your new lease or renewal? Call 800-7389202, e-mail [email protected]
or visit
Call today for more information…
Peter Robinson Sales Agent
8453 NW 78th Ct, Tamarac FL 33321
[email protected] •
With limited space available, the airport authority can pretty choose its
own mix of tenants. Just because an
airport appears to have a captive audience of shoppers or diners doesn’t
always mean that these locations are
licensed to print money. Your physical
location within the airport mall or
food court is just as important as in
any other property. We remember one
tenant who told us that his first quickservice restaurant (QSR) failed in his
airport location – even though it was
a franchise concept. So be cautious in
locations where it is difficult to control your destiny. No amount of advertising will make anyone drive to
the airport to shop or dine unless they
are flying somewhere.
Dale Willerton & Jeff Grandfield
JULY 2014
Evaluating building types for restaurant tenants
tainment venues. Phase
I of the development is
slated to open in mid2015. Demolition of the
existing property has
begun, and vertical
construction of the
project began in early
2014. The project is located at 1050 NW 14th
Street in Miami.
JULY 2014
What’s Going On
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Cabo Flats Cantina and Tequila Bar
announced it will be opening a third location at the historic Rookie’s building
at the foot of the Roosevelt Bridge at
423 S.E. Federal Highway in Stuart. The
Stuart restaurant is approximately
5,500 square feet and will feature Cabo’s
signature indoor-outdoor garage-door
bar as well as a rooftop bar on top of the
1926 building.
To reinforce brand’s market reach
and leadership Mazola, one of the leading names in the regional food industry,
has announced the launch of its 1.8 litre
Sunflower Oil in a brand new
pack and label design.
The new look complements the healthy attributes of the Mazola
Sunflower oil. The
new label is set to reinforce the market reach of Mazola natural Sunflower oil – 100% pure oil which
i s l ow i n s a t u ra t e d f a t . Ma zo l a
Sunflower Oil is an excellent source of
Vitamin E which offers many benefits,
both in preventing disease and promoting long-term health.
◆◆◆◆ is proud to display American Culinary Federation’s
logo on its chef apparel and accessories. They want its chef clientele to
know that in addition to designing and
selling chef uniforms, they are also interested in the all round development
of the clients they serve. Lori Nadeau,
VP of Marketing disclosed "In partnering with ACF, we saw a great fit and are
happy to bring exposure
a b o u t a p re s t i gious institution
t h a t c a re s f o r
their culinarians
by helping them
grow professionally
and strengthening their skills and
knowledge base. It is a great network
that our chefs can be a part of." For
more information and to view their garments, visit or call
Signs are an important tool in the
food service industry with a wide variety of uses. Reusable Signage Kits from
Imprint Plus are convenient, ecofriendly, economical and simple to use.
The Kit includes software and dozens of
design templates to create and personalize signs with photographs and descriptions. The sign plate, personalized
insert, and lens cover can be snapped
together or apart easily. The signs can
be made instantly on-site and re-used
and re-purposed whenever necessary.
When a menu item changes or there is
from page 16
a special event or promotion, simply replace
the old insert with a
new one and you have
a brand new sign with
no additional cost.
Having the system on
hand also greatly reduces shipping costs
and lead time. The
easy-wipe clean surface also keeps
things sanitary. The Signage Kits are
available in different styles, including
freestanding tabletop, hanging or wall
signs. For more information visit
Giovanni Food Co. Inc. has earned
Gluten-Free Certification from NSF
International, a global public health
organization, for its Greenview
Kitchen organic pasta sauce, pizza
sauce and bruschetta. The NSF
Gluten-Free label is a signal to consumers with gluten intolerance or
celiac disease that the product contains
less than 20 parts per million (ppm) of
gluten. This is essential as the U.S. Food
and Drug Administration recently published the
final rule that sets a
gluten limit of 20
parts per million
(ppm) in foods labeled as “glutenfree,” “without gluten,” “free of gluten”
or “no gluten.” The compliance date of
this final rule is August 5, 2014. In 2011,
NSF International developed a voluntary gluten-free standard and certification program, which verifies that
certified products do not exceed this
limit. “NSF International developed
this voluntary standard to provide consumers with a science-based glutenfree certification program they can
trust,” said Jaclyn Bowen, general
manager, Agriculture and Specialty
Food Programs at NSF International.
“Earning NSF Gluten-Free Certification
for its Greenview Kitchen organic pasta
sauce, pizza sauce and bruschetta
demonstrates Giovanni Food Co.’s dedication to meeting the needs of its customers as well as the gluten-free
integrity of its products.”
Kitchen is a
brand owned
by Gi ova n n i
Food Co. Inc.
The line currently consists of Organic
Marinara Pasta Sauce, Organic Roasted
Garlic Pasta Sauce, Organic Spicy
Tomato Pasta Sauce, Organic Pizza
Sauce and Organic Bruschetta. These
products are organic, gluten-free,
kosher and Non-GMO Project Verified.
The Greenview Kitchen brand is gaining distribution and is now available
through two large national distributors:
United Natural Foods Inc. (UNFI) and
KeHE Foods. Greenview Kitchen also
has a natural pasta sauce with four flavors: Marinara, Spicy Eggplant, Roasted
Garlic and Roasted Red Pepper.
Today’s Restaurant invites you to
submit information for the What’s
Going On column. Visit our web site at for more info.
JULY 2014
JULY 2014

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