TRN FL 0114_Today`s Restaurant

Transcription

FLORIDA EDITION
FLORIDA’S FOODSERVICE INDUSTRY NEWSPAPER
NEWSPAPER ◆ $3
WWW.TRNUSA.COM
VOLUME 18 NUMBER 1 ◆ JANUARY 2014
IRS automatic gratuity ruling
set to begin in January 2014
Appetizers:
The Grateful
Palate arrives in
South Florida
5
Fresh Mexican
franchise growth
continues
11
Ensuring safety
with irradiated
oysters
11
Entrées:
Advertisers Directory. . . . . . . . 2
Calendar Events . . . . . . . . . . . . . 14
Classified Ads. . . . . . . . . . . . . . . . . 16
New Openings . . . . . . . . . . . . . . . . . 6
Real Estate . . . . . . . . . . . . . . . . . . . . . 19
Under the Toque . . . . . . . . . . . . . 13
What’s Going On . . . . . . . . . . . . . . 3
Dessert:
CH:
MAR
PAID
WEST PALM BEACH,FL
PERMIT NO. 4595
PRSRT STD
US POSTAGE
CALL TO RESERVE AD SPACE:
REAL
ESTATE
SPECIAL ISSUE
561.620.8888
Effective Jan. 1, 2014, the Internal
Revenue Service will recognize automatic gratuities, a percentage automatically added to a restaurant bill, as a
service charge, rather than a tip. This IRS
ruling was issued in June 2012 as part of
an effort to update earlier tax policies on
tips. However, implementation was delayed to allow restaurants and related
businesses more time to comply.
Many restaurants instituted the
practice to lessen the possibility that
their servers were deprived of an appropriate tip when serving a large party
of typically 6 or more people. This was
particularly helpful to servers who depend on tips to supplement their minimum wage pay.
◆
Service charges
are considered wages,
and, therefore,
not eligible for the
FICA Tip Credit.
As Revenue Ruling 2012-18 goes into
effect, restaurants will need to determine
the relative benefits and disadvantages
of continuing a policy of automatic tips.
When is a payment regarded as a
tip or a service charge?
According to the IRS: (1) the payment must be made free from compulsion; (2) the customer must have the
unrestricted right to determine the
amount; (3) the payment should not be
the subject of negotiation or dictated
by employer policy; and (4) generally,
the customer has the right to determine who receives the payment.
Why does it matter whether a payment is a tip versus a service charge?
◆ Service charges are considered
wages, and, therefore, not eligible for
the FICA Tip Credit (The 45B
Credit). For many years, restaurants
have benefited from being allowed to
apply a general business credit toward
a portion of the employer’s social security and Medicare taxes paid on tips in
excess of the federal minimum wage as
of Jan. 1, 2007 (i.e., $5.15 per hour).
◆ In many states, Tips are not included in wages for the purpose of
computing workers’ compensation
premium. Service charges are included, thus increasing this insurance
expense.
◆ When completing Form 8027
(Employer’s Annual Information Return of Tip Income and Allocated Tips),
service charges distributed to employees and the respective sale should not
be included on the form.
◆ Businesses will have to change
their reporting systems to comply with
this distinction.
◆ Employers who pay out a portion
of the automatic gratuities or service
charges to employees may have to recalculate its employees’ overtime rates. The
ruling considers these payouts to be
wages, rather than tips, so that money
counts toward the employee’s regular
rate of pay and should be factored into
the overtime calculation.
Article by PayMaster, Inc., “A Better Way To Pay”.
You can contact PayMaster at 888.717.5577 or find
them online at www.paymaster.com.
Boneheads dives into ’14 with plans for
expansion domestic and internationally
Atlanta, GA - Since the economic
downturn, fast casual has been the
fastest-growing segment of the restaurant industry. According to Technomic,
annual sales have reached $23 billion in
recent years. From a consumer's perspective, fast casual provides a dining
destination that offers a quality experience with added convenience and value.
For entrepreneurs, it offers an opportunity to become a successful restaurant
owner in the industry’s hottest segment,
particularly by becoming a franchise
owner of an established brand. This year,
Boneheads Grilled Fish and Chicken offered something for both consumers
and franchisees, which attributes to an
aggressive plan for expansion and franchisee support in 2014.
"Our focus in 2013 was to elevate
Boneheads as a premier fast-casual destination for both consumers and franchisees in the Southeast, including
developing strategies and devising a plan
for growth in the coming years," explains
James Walker, Boneheads board of director member. "Now that we have the infrastructure in place and a firm handle on
our customer's needs, we are dedicated
to finding the right franchise partners to
bring Boneheads into new markets
across the country and internationally."
Build It and They Will Come
For Boneheads, its current success
derives from a dedicated corporate support team and board of directors. The
group is committed to the success of its
franchisees by supporting them from
the early stages to long after they open
their doors. The newest member of the
corporate team, Brett Sheley, arrives as
director of franchise sales to support entrepreneurs as they make the important
decision of choosing to become a Bone-
heads franchisee. Sheley comes most recently from eMaximation as the director
of sales and client services and has more
than 10 years of franchise operations experience, including working with restaurant concepts Steak and Shake and
Church’s Chickens.
In addition to Sheley, Boneheads also
announces Brooke Humphries as marketing and franchise support coordinator and Randy Morris as part of the
franchise sales and support team.
Walker adds, “In addition to adding
team members to support Boneheads’
growth, we also are building systems
based on tomorrow’s needs, including
training, marketing and real estate programs that will support our concept as
we add more locations over the next
three to five years.”
Boneheads Growth Reaches
Far Beyond the Southeast
The Southeast continues to be a
focus for growth for Atlanta-based
Boneheads. The brand has an additional
corporate location under construction
in Lithonia, Ga., as well as a new franSee BONEHEADS page 17
2
Appell Pie
FLORIDA
JANUARY 2014
Was it worth it?
Howard Appell
Many years ago when I was young I
remember my grandparents and their
friends talk about “The Depression”. At
that time I didn’t know what it meant
but it was a feared event and spoken of
in hushed tones. As I grew up I learned
the value of a dollar and how hard it was
to make one or two. I delivered clothes
for a dry cleaner, I delivered packages
for a neighborhood drug store for minimum wage and tips. I worked in restaurants as a bus boy and soda jerk and I
learned that it’s hard to earn a living. I
gained an appreciation for work and
spending my money.
In 2008 we experienced the worst
economic conditions since the Depression and I think it has changed the way
that most people think about their
money and their spending. I recently
checked in to a hotel we view as a higher
tier destination. I normally would not
stay there and in fact I misunderstood
the rate charged for the room as it was
related to me by my wife. I am not complaining about the hotel but merely
making an observation about money
spent and value received.
Upon finding the room with no help
from the signage, the door was ajar and
on the floor of the suite living room was
a soiled wash cloth. The room was nice
and designed adequately. The flat
screen TV had only about 10 channels
and the “hotel Charge” of $18.00 added
to our bill was for Wi-Fi and other hotel
services including a towel at the pool.
Wow. All this for $244.00 a night. I know
there are hotels that charge more but
with all of my memories of the Depression and our own 2008 Recession all I
could do was ask “Was it really worth
it?” I will not answer the question because everything is relative.
I will however report on another experience just up the road from the hotel.
◆ Today’s Restaurant Publisher
The Coral Castle in Homestead, Florida
has been featured on several TV shows
over the years and we passed it by
chance going to the hotel. On our return
trip we made it a point to stop and see
it. It is an exhibit created by one small
100 lb. man using no mechanical tools
in the 1930’s. The stones he designed
and lifted weigh tons and he found a
way to lift them and position them to
create his castle. Admission for a forty
minute guided interesting tour was
$15.00. I found it to be good value. It’s
not the price that makes good value it’s
the product or service being provided
that creates the sense of value. Many
products are perceived as being high
end but their quality or value allows
them to charge the way they do.
◆
When the time comes
and you need to
raise your prices, you
need to take a look at
what type of value
you are providing.
When the time comes and you
need to raise your prices, you need to
take a look at what type of value you
are providing. As a restaurant operator
you may have to go back to wild
caught fish instead of farm raised fish
on your menu to justify your price. Always think of how your company is
being viewed in relation to money
spent and value received. Think quality and affordability. Your customers
expect it now.
Index of Advertisers
AAA Paradise Talent...............................18
Abacus .........................................................4
AMC Wholesale..........................................5
A Step Ahead Media.................................6
Broward Nelson Fountain...............9 & 17
Culinary Software Services....................6
Filter Pure....................................................2
Finkel Business Brokers........................ 18
First Florida Insurance ...........................16
Florida Restaurant Assoc. .....................8
Gelato Fino..................................................8
The Ice Cream Club.................................10
Infrico ...........................................................11
Menu Cover Man........................................2
Merchant Bankcard ..................................9
Miller & Associates ..................................15
Organic Cellars .........................................13
Paramount Coffee.....................................3
Paymaster...................................................9
Premier Hotel Realty ..............................19
Prime Meat Cuts ......................................10
Protective Enclosures..............................5
Restaurant Vendors Association.........17
S.E.R.V.E. ....................................................17
Stellar Properties.....................................19
Text ROI ......................................................13
Thunderbird .............................................20
Toby Neverett Auctions............................1
U Sell Club..................................................12
Vinyl Repair Master ..................................7
PUBLISHER ............................... Howard Appell
ASSOCIATE EDITOR ........................ Wesley Paul
CONTRIBUTING EDITOR ................... Joe Dunbar
CIRCULATION MANAGER ............... Eric Spencer
P.O. Box 273264, Boca Raton, FL 33427-3264
(561) 620-8888 ◆ Fax (561) 620-8821
[email protected] ◆ www.trnusa.com
ADVERTISING MANAGER ...... Howard McKinney
Today’s Restaurant is published monthly by Today’s Restaurant News.
This issue’s contents, in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.
SALES MANAGERS .................... Terri McKinney
ART DIRECTOR .................................Jim Pollard
............................................ William Lagusker
GET INVOLVED! Today’s Restaurant accepts contributions for our monthly articles and features including Calendar Events, New Openings,
Under the Toque and What‘s Going On? Call or email for more info on how you can get your business or product featured in Today’s Restaurant!
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM
3
What’s Going On
Important new products, corporate news and industry events.
King and Prince Seafood® has launched two new items: King and Prince®
Gourmet Seafood Cakes which are made with quality ingredients and designed
with a hand crafted appearance. The flaky filling is packed with either Canadian
Cold Water Lobster or Snow Crab caught in the icy waters of the
Bering Sea. King and Prince® Gourmet Lobster & Seafood Cakes and
Gourmet Seafood Crab Cakes accentuate the delicate, sweet flavor
of quality Lobster or Snow Crab blended with premium surimi. Both
products offer operators an affordable price point, consistent sizing,
authentic flavor and texture, and a wide variety of menu applications.
“The King and Prince team is excited about our new Gourmet
Seafood Cakes and pleased to offer our customers yet another high
quality, profitable, and versatile menu option,” said L.B. Watkins, Category Manager at King and Prince Seafood®. Explore recipes, menu
applications, and additional information on www.kpseafood.com.
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 www.acfchefs.org.
◆◆◆◆
Air ways Cleaning &
Fireproofing Co., of South
Florida has been named the
southeast Distributor of the
SRS Exhaust Fan Interceptor
(EFI). The Exhaust Fan Interceptor (EFI)
was designed over many years to exceed
other products on the market. It meets
the National Fire Protection Association
Standard (NFPA-96), it is UL Listed, and
meets the ever growing number of environmental codes and regulations.
With more and more cities and government agencies requiring grease
capture and containment to protect the
environment you
can rest assured
that the EFI will
meet these dem a n d s. T h e Ex haust Fan Interceptor
(EFI) is an award winning product that
has been recognized for promoting
better environmental responsibility in
the restaurant service industry. For
more information you can call the
company at 800.675.5946.
◆◆◆◆
A second Cabana Grill is in the
works to open in Jacksonville, Florida
late next year, with company executives
planning a second Atlanta area location
for 2015. Cabana Grill is part of the Fiesta Restaurant Group umbrella of
restaurants based in Dallas, TX. Fiesta
Restaurant Group was created last year
when its former parent company, Syracuse, New York-based Carrols Restaurant Group, spun off both Taco Cabana
and Pollo Tropical.
◆◆◆◆
The 2014 Florida Restaurant &
Lodging Show will be held Sunday, September 7 - Tuesday, September 9, 2014
at the Orange County Convention Center in Orlando. The Show
is produced and managed by Urban
Expositions,
and sponsored
by t h e F l o r i d a
Restaurant &
Lodging Association. Urban Expositions
produces several other foodservice
events including the International
See WHAT’S GOING ON page 8
FLORIDA
The ACF Southeast Regional
Conference will take place April 26-29,
2014 at the Embassy Suites
North Charleston—Airport/Hotel & Convention,
Charleston, S.C. ACF
Greater Charleston South
Carolina Chapter will host
the conference. The American Culinary Federation,
Inc. (ACF), established
in 1929, is the premier
professional organization
for culinarians in North
America. With more than
20,000 members spanning 200 chapters
nationwide, ACF is the culinary leader
in offering educational resources, training, apprenticeship and programmatic
accreditation. In addition, ACF operates
the most comprehensive certification program for chefs in the
United States, with the
Certified Executive
Chef®, Certified Sous
Chef® and Certified
E x e c u t i v e Pa s t r y
Chef® designations
the only culinary credentials accredited by the National
Commission for Certifying Agencies.
ACF is home to ACF Culinary Team
JANUARY 2014
Happy New Year!
4
FLORIDA
JANUARY 2014
Empowered employees power profits
John Tschohl, President, Service Quality Institute
Employee empowerment is defined
as allowing employees to make fast decisions -- on the spot -- in favor of the customer. Empowerment is the single most
difficult skill to get employees to utilize.
That’s a problem for businesses and government because if you don’t have empowered employees, you will never be a
service leader.
It is critical for businesses to give employees the power to make decisions on
the spot because one policy can’t cover
everything. There are too many weird
things that happen every day. The best
news is that most decisions will cost the
company less than $50 which is a pittance when you consider the lifetime
value of the customer and the good will
that empowered decisions can make.
If you have over happy customers
you make a lot of money. And since 99
percent of all customer contact is with an
employee either by phone, in person or
over the Internet, it is vitally important
that employees know they can make
bring resolution to a problem by being
empowered
But employees are afraid to make
empowered decisions on their own – regardless if the company actively supports empowerment. There are three key
reasons employees don’t take initiative to
solve problems.
1. The primary reason employees will
not make an empowered decision is they
think they will lose their jobs. In their
minds, they absolutely know they will
lose their jobs. Most people don’t want to
go home and tell their family they are
fired. They think it is less risky to lose a
customer than your job. After all, they
think, “No one ever got fired for enforc-
◆
Today’s Restaurant Contributor
ing a policy, rule or procedure.”
2. They are afraid they will be penalized and have to pay for what they did.
For example, if they upgraded a person
form a room to a suite, they will have to
pay the difference.
3. They don't want to get chewed out.
There is little upside for an employee
who makes decisions. They don’t get any
pats on the back and there aren’t any celebrations when they make a decision.
Companies need to adopt an employee empowerment plan.
1. To implement an employee empowerment plan, every top manager and
department head needs to be on board.
They must enforce a culture of empowerment culture and they must celebrate
when employees make empowered decisions. It just takes one negative man-
agement feedback for the employee
grapevine to get the message the policy
is just lip service or the policy du jour.
2. Train employees on empowerment. You have to teach them what is it,
how to do it and how we make a big deal
about it.
3. Reinforce and celebrate empowerment. Most empowered decisions have
no significant cost. For example, they
might open the doors early to let in a customer. They can bend policies and procedures to fit a situation. In a restaurant,
they can let customer mix and match
menu items.
◆
Reinforce
and celebrate
empowerment.
Most empowered
decisions have no
significant cost.
There are so many things you can do
to make customers over happy.
In fact, I wanted to buy my wife an
iPad from the AT&T store so I could get a
$100 voucher. However the store was out
of stock. But instead of sending me to the
Apple store across the mall, the employee
walked me to the Apple store and she
bought the iPad and he gave us the $100
voucher even though I didn’t buy it at his
store. That’s empowerment.
Unfortunately, most companies
don’t have empowerment programs. I
can think of only a handful that fit the
bill – Ritz Carlton, Marriott and Amazon. Very few organizations understand
employee empowerment or are good at
it. Ritz Carlton empowers any employee to spend up to $2,000 on the
spot. However, no one has ever given
away $2000! The irony is that other
companies think employees will give
away the store. They won’t.
Some decisions don't take any
money at all, but they improve the customer experience.
Another irony is that companies
spend massive amounts of money on
marketing to attract customers. If companies spent part of their marketing
budgets to retain customers by training
employees to make empowered decisions they would see an immediate,
measurable return on their investment.
You want to empower employees to
make decisions on the spot. When he
does, the impact on customer is immediate. If employees knew their jobs were
to make over-happy customers, the
company will grow faster. By empowering employees, you can build market
share and market dominance. You will
have happy customers. And you will
make more money.
John Tschohl - described by Time and Entrepreneur magazines as a customer service guru
and service strategist - presents strategic keynote
speeches to companies worldwide. He is the author of "Empowerment, A Way of Life." Contact
him by email at [email protected] or
online at www.customer-service.com.
The new special event space,
owned by the same restaurant and
yacht provisioning company which for
years built a reputation as one of South
Florida’s most highly regarded culinary
establishments at its former Southeast
17th Street location, plans to fill the
need in South Florida for a unique special event venue with superb food and
completely rebuilt as Events by Grateful Palate. The old Shooters restaurant
is undergoing a complete interior and
exterior re-design, including an expanded outdoor dining area. The
14,000 square foot restaurant plans to
open in early February 2014. Grateful
Palate Yacht Provisions has continued
operating seamlessly from its new location, offering convenient provision-
ing services both dockside and by delivery. The property includes 340 feet
of dockage.
“With the Grateful Palate tradition
of spectacular food and service and this
amazing Intracoastal setting, every special event will be truly memorable,”
said Leckey. “We’re bringing exciting
new options to this prime waterfront
dining location.”
FLORIDA
◆
The waterfront
location offers
the option for
indoor and
outdoor settings.
service, event planning and a waterfront location. Bookings have begun
for corporate and private parties, with
the owners looking forward to a busy
holiday season. “We listened to our
clientele and created the special occasion venue they often told us was missing in Fort Lauderdale and throughout
South Florida,” said owner Meghan
Leckey. “We’re offering full-service
event planning with the great food and
service that the Grateful Palate is
known for and a unique waterfront location. There’s no place else in South
Florida that compares.”
Newly designed with elegant décor
reminiscent of the Grateful Palate’s
warm tones and casually sophisticated
feel, the 6,000 square foot venue with
its artfully designed bar and panoramic
Intracoastal views can accommodate
weddings, gala dinners, sweet 16s and
other parties, as well as corporate receptions. The waterfront location offers the option for indoor and outdoor
settings. Events by The Grateful Palate
is part of a trio of new culinary establishments being developed on the site
of the former Shooters Waterfront Café
and Bootlegger, once considered landmarks in South Florida’s waterfront
restaurant scene. Bootlegger has been
JANUARY 2014
Ft Lauderdale, FL - Events by The
Grateful Palate, a new special event
venue featuring the renowned Grateful
Palate’s culinary expertise and Fort
Lauderdale’s celebrated waterfront
views, has opened for business at 3033
NE 32 Avenue on the Intracoastal Waterway, south of Oakland Park Boulevard in Ft Lauderdale.
5
The Grateful Palate venue arrives in South Florida
Weatherproof
Durable
Secure
Our universal weatherproof enclosures are the
perfect solution for protecting and integrating
almost any 19" to 60" TV or Digital Display into most
outdoor environments or living space.
www.TheTVShield.com
www.TheDisplayShield.com
Call now for the
Today’s Restaurant Special
1-800-331-2628
Protective Enclosures Company
385 Center Pointe Circle, Suite 1319, Altamonte Springs, FL 32714
Customer Service: 800-331-2628 • Fax: 321-972-3925
www.ProtectiveEnclosures.com
AMC WHOLESALE, INC.
YOUR LOCAL DISTRIBUTOR FOR THESE QUALITY LINES:
More
Product Lines
Available —
CALL!
Stocked
in Miami
Call Us
Today!
Call AMC Wholesale, Inc. for the dealer nearest you!
877.406.9470 • www.amcwholesaleinc.net • [email protected]
6
New Openings
FLORIDA
JANUARY 2014
New business opportunities in Florida’s foodservice industry.
Now Open
◆ BOKAMPERS SPORTS BAR & GRILL
3115 NE 32 Avenue, Ft Lauderdale
◆ RICCARDI'S ITALIAN TABLE & WINE
2705 West Torch Lake Drive, The Villages
◆ WHICH WICH, 3524 SW Archer Road Ste 140, Gainesville
◆ WAWA - CONVENIENCE STORE FRESH FOOD COFFEE &
BEVERAGES, 8574 S. Orange Blossom Trail, Orlando
◆ DUNKIN' DONUTS, 1 Jeff Fuqua Boulevard, Orlando
◆ CICCIO'S CALIFORNIA, 17004 Palm Pointe Drive, Tampa
◆ THAI DELIGHTS, 821 Harbor Blvd, Destin
◆ BOX PARK, 1111 SW First Ave, Miami
◆ EVENTS BY GRATEFUL PALATE
3033 NE 32 Avenue, Ft Lauderdale
◆ KELLY'S BROTHERS IRISH PUB
3045 N Federal Hwy, Ft Lauderdale
◆ CANALE RESTAURANT, 300 SW 1st Ave, Ft Lauderdale
◆ COACH HOUSE, 13410 S Shore Blvd, Wellington
◆ ASADOR PATAGONIA
675 Royal Palm Beach Blvd, Royal Palm Beach
◆ MUSSEL BEACH RESTAURANT, 501 E Atlantic, Delray Beach
◆ TUNKY TUNKY, 11052 Biscayne Blvd, North Miami
◆ BANGKOK JAM, 1232 Royal Palm Beach Blvd, Royal Palm Beach
◆ BOJANGLES’ FAMOUS CHICKEN ’N BISCUITS
200 State Road 436, Cassleberry
◆ VIA VERDI CUCINA RUSTICA, 6900 Biscayne Blvd, Miami
◆ DUCKY'S - A BOUTIQUE SPORTS LOUNGE
1719 W Kennedy Blvd, Tampa
◆ BOCCE BAR - A MODERN ITALIAN REST
3252 NE 1st Avenue Ste 107, Miami
◆ SYLVIA’S QUEEN OF SOUL FOOD, 642 22nd St S, St Petersburg
◆ RED OVEN PIZZA BAKERY, 6000 Universal Boulevard, Orlando
◆ SOUTHSIDE HICKORY HOUSE, (Ohio based), 2444 S. Ocean
Shore Blvd, Flagler Beach
◆ CHOP HOUSE 88, 1624 SE. Federal Hwy, Stuart
◆ CARMELA'S OF JUPITER - Artisan Pizza/Italian Rest and Wine
& Spirit Bar, 4050 S US Highway One Ste 307, Jupiter
◆ EL CAMINO MEXICAN SOUL FOOD & TEQUILA BAR
15 NE 2nd Ave, Delray Beach
◆ ARTISIAN KITCHEN & BAR, 658 Crandon Blvd, Key Biscayne
◆ CEVICHE ARIGATO, 288 Indian Trace, Weston
◆ CHARLIE'S BARBECUE, 18265 Pines Blvd, Pembroke Pines
◆ SCOOPLES OLD-FASHIONED ICE CREAM PARLOR
2718 Brownwood Blvd, The Villages
◆ ELLIE LOU'S BREWS & BBQ, 336 Moore Rd, Ocoee
◆ BLU MANGROVE GRILL, 102 Riviera Dunes Way, Palmetto
◆ BURGER 21, 9902 Gulf Coast Main St Ste D150, Ft Myers
◆ SALTWATER BREWERY, 1701 W Atlantic Ave, Delray Beach
◆ REVOLUTION BOWL & CINE GRILL
700 Rosemary Ave, W. Palm Bch
◆ LIVEHARA CARE - ORGANIC VEGAN, 116 S 20th Ave, Hollywood
◆ RAG DOLL 2, 4648 El Mar Drive, Lauderdale by the Sea
◆ BIG PICTURE CAFÈ, 4900 S University Dr Ste 110, Davie
◆ Mario the Baker, 2508 NE 2nd Ave, Miami
◆ HUGO & VICTOR'S (FROM PARIS) REST
Rooftop area and Catering, 1220 Collins Ave, Miami Beach
◆ AMICI BRICK OVEN PIZZA
801 Village Blvd Ste 306, W. Palm Bch
◆ FLIPPERS PIZZARIA, 11062 International Drive, Orlando
◆ ZOES KITCHEN, 3730 SW Archer Road, Gainesville
◆ CAFÈ PRIMO, 4961 International Drive, Orlando
◆ TONY ROMA'S FIRE GRILL & LOUNGE
7015 S. Semoran Blvd, Orlando
◆ ANNA'S PIZZA, 2881 SW Martin Highway, Palm City
◆ BLUE COYOTE, 1100 Par View Drive, Sanibel
◆ FUSE GLOBAL CUISINE & GASTROPUB
2500 Tamiami Trail N, Naples
◆ HOUSE OF BREWZ, 10045 Gulf Center Drive, Ft Myers
◆ ALYEDA'S TEX-MEX RESTAURANT
529 Northwood Rd, W. Palm Bch
◆ BALANS CAFE & BAR, 7535 N Kendall Rd Ste 2570, Miami
◆ 100 MONTADITOS (more opening in South Florida), 11421 South
Dixie Hwy, Pinecrest
◆ MENCHIE'S FROZEN YOGURT
1505 West New Haven Avenue, West Melbourne
◆ VERO ITALIAN, 94 SE 1st Street, Miami
◆ ELAVAGE, 1207 S Howard Ave, Tampa
◆ 3DZ PIZZA, 1913 N Andrews Ave, Wilton Manors
◆ LAUGH OUT LOUD RESTO BAR, 801 Brickell Bay Drive, Miami
◆ FIVE BAR RESTAURANT, 104 South Main St, Gainesville
◆ CANDY FISH THAI, 1649 Forum Place Ste 4-A, W. Palm Bch
◆ BAGEL KING, 3005 West Lake Mary Blvd Ste 112, Lake Mary
◆ BLUE FRONT BBQ, 1132 N Dixie Hwy, Lake Worth
◆ CHUCK E. CHEESE'S, 2471 Okeechobee Blvd Ste A, W. Palm Bch
◆ CHUCK E. CHEESE'S, 5539 S. Williamson Blvd, Port Orange
◆ BURGERMONGER, 903 E. Bloomingdale Road, Brandon
◆ CRISTINO'S - family owned coal oven pizzeria and restaurant,
1701 East 8th Ave, Ybor City
◆ HAVANA 1957 CUBAN RESTAURANT, 1451 S Miami Ave, Miami
◆ BAR MARGARITAS SPORTS BAR AND GRILL
5041 Dogwood Dr, Milton
◆ DUNKIN' DONUTS, 1042 6th Ave, Wauchula
◆ KIKI'S SANDBAR - a casual waterfront seafood restaurant, 183
Barry Ave, Little Torch Key
◆ EAST COAST WINGS & GRILL
588 S. Alafaya Trail Ste 60, Orlando
◆ DICK'S LAST RESORT, 8248 Vineland Ave, Lake Buena Vista
◆ CAVALLI REST AND LOUNGE, 150 Ocean Dr, Miami Beach
◆ LESTER'S DINER (4th location), 1924 E Atlantic, Pompano
Beach
◆ LA GRANJA PERUVIAN CUISINE
8000 W Broward Blvd, Plantation
◆ MY BUDDY PUB, 830 S Dixie Highway, Hollywood
◆ PITA & GO, 22767 State Rd 7, Boca Raton
◆ FLASHBACK DINER, 1450 N Federal Hwy, Boca Raton
◆ AVENUE 5, 699 5th Ave S, Naples
◆ LE TOUR DE EIFFEL, 7281 Biscayne Blvd, Miami
◆ LATIN BURGER & TACO, 232 Miracle Mile, Coral Gables
◆ WAWA - Convenience Store Fresh Food Coffee & Beverages, 449
West Main Street, Apopka
◆ DOCKSIDE TROPICAL CAFE
35 Sombrero Blvd (MM 50), Marathon
◆ TEXAS ROADHOUSE, 7177 North Davis Highway, Pensacola
◆ SHOGUN BEACH HIBACHI & SUSHI BAR
5 Via Deluna, Pensacola
◆ PICASSO'S JAZZ CLUB, 19 South Palafox Place, Pensacola
◆ DOMINO'S PIZZA @ LAKE NONA
9326 Narcoossee Road, Orlando
◆ AQUAPRIME RESTAURANT, 213 Gulf Blvd, Indian Rocks Beach
◆ ROOSTER & THE TILL, 6500 North Florida Avenue, Tampa
◆ EPICURE GOURMET MARKET & CAFÈ/CATERING
RESTAURANT, 4711 Le Jeune Road, Coral Gables
◆ BUCKAROO ROADHOUSE - Rest & Bar, 16300 SR 64 E,
Bradenton
◆ PIZZA HUT RESTAURANT, 12695 Tamiami Trail East, Naples
◆ MARATHON GRILL AND ALE HOUSE (moved to new location),
5800 Overseas Hwy / MM 50.5, Marathon
◆ 15 STEPS @ THE EDEN ROC, 4525 Collins, Miami Beach
◆ GEORGE'S MARKET, 123 S 3rd St, Lantana
◆ BISTRO COFFEE, 2 W Flagler, Miami
◆ REVOLUTIONS - EAT DRINK ROCK AND BOWL
700 S. Rosemary Avenue, W. Palm Bch
◆ PHO K5 A VIETNAMESE EATERY
2405 E. Washington St, Orlando
◆ CC THAI FOOD, 2134 9th Ave N, St. Petersburg
◆ JT'S ROADHOUSE, 13609 N Florida Ave, Tampa
◆ ROOSTER RESTAURANT, 637 Washington Ave, Miami Beach
◆ JOVE KITCHEN & BAR, 2800 S Ocean Blvd, Palm Beach
◆ SUMMER PALACE, 5861 Sunset Drive, Miami
◆ ROOFTOP BAR, 1207 S Howard Ave, Tampa
◆ …LEVAGE RESTAURANT, 1207 S Howard Ave, Tampa
◆ ZESTY INDIA, 8358 Point Meadows Drive, Jacksonville
◆ BENTO CAFE (2nd location), 9734 Deer Lake Court,
Jacksonville
◆ GRAZIANOS RESTAURANT & MARKET (1st in Broward), 1721
Main Street, Weston
◆ 430 DUVAL STREET RESTAURANT, 430 Duval St, Key West
◆ BJ'S RESTAURANT & BREWHOUSE
1749 Apalachee Parkway, Tallahassee
◆ 1ST KLASS CAFÈ, 9940 Pines Blvd, Pemboke Pines
◆ SAL'S PIZZA, 7491 N Federal Highway C-9, Boca Raton
◆ SLOANS ICE CREAM, 111 East Atlantic Ave, Delray Beach
◆ BRASSERIE LECHON @ HILTON CABANA HOTEL
6261 Collins Avenue, Miami Beach
◆ CARMELA'S PIZZA WINE & SPIRIT BAR
4050 US Highway 1 Ste 307, Jupiter
◆ FLYING SEAHORSE CAFE, 400 N Federal Hwy, Boynton Beach
◆ WHITEWOOD MEDITERRANEAN GRILL (2nd locale), 1200
International Parkway Ste 162, Lake Mary
◆ CULVER'S FROZEN CUSTARD & BUTTERBURGERS
385 Kings Hwy, Port Charlotte
10050 University Plaza Dr, Ft. Myers
◆ THE ORIGINAL WHARF EXPRESS
9952 Hutchison Blvd Ste 200, City Beach
◆ BOCA KOSHER BAGEL & CATERING
21065 Powerline Ste A6, Boca Raton
◆ BRICKTOP'S RESTAURANT (Tenn-based)
375 S. County Road, Palm Beach
◆ PDQ, 13702 Old St. Augustine Rd, Jacksonville
◆ MS. CHEEZIOUS, 7418 Biscayne Boulevard, Miami
◆ BATCH GASTRO-PUB, 30 SW 12th Street, Miami
◆ ST. MARYS SEAFOOD & MORE (2nd location), 11290 Old St.
Augustine Road, Mandarin
◆ M & M 42ND ST. SPORTS BAR, 88 NW 42nd St., Oakland Park
◆ FIREHOUSE SUBS, 9903 S Military Trail, Boynton Beach
◆ HOP WON DINNER CLUB & SKINNY BAR
2470 Greenview Cove Dr, Wellington
◆ LOVJUICE, 801 20th Place, Vero Beach
◆ CHOICES KITCHEN, 711 NW 27th Avenue, Miami
◆ EAST OCEAN CAFÈ, 412 E. Ocean Avenue, Boynton Beach
◆ SUSHI SONG, 209 SW 2nd, Ft Lauderdale
◆ WYNWOOD BREWING CO., 1210 SE Second Ave, Miami
◆ JUNIOR'S SEAFOOD RESTAURANT & GRILL
463073 SR 200, Yulee
◆ FRENCH FRY HEAVEN, 3800 US Hwy 98 N, Lakeland
◆ DAUGHTER'S BLUE COLLAR CAFE & CATERING
85 Merritt Ave, Merritt Island
◆ THE LOCAL JOINT (openedearlier), 200 Barton Blvd, Rockledge
◆ GENGHIS GRILL, 3805 Northdale Blvd, Tampa
◆ SONIC BEACH, 8188 W Commercial Blvd, Lauderhill
◆ COMFORT SUITES + KITCHEN, 5690 Honore Ave, Sarasota
◆ ICLUB PIANO BAR (also open to public), 400 Ave of the
Champions, Palm Beach Gardens
Under Construction
◆ TITLED APIERO - MEDITERRANEAN CUISINE
9089 W Atlantic Ave, Delray Beach, Oct - Nov 2014
◆ SMASHBURGER, 1729 N Federal Hwy, Ft Lauderdale, Jan-Feb ’14
◆ ANTONIO'S PINES (2nd location, 1st in Davie), 9905 Pines Blvd,
Pembroke Pines, Jan 20 2014
◆ PINKBERRY FROZEN YOGURT
1523 Alton Road, Miami Beach, Feb-Mar ’14
◆ HULA MOON (new concept)
1900 Highway A1A, Indian Harbour Beach, Feb 10 2014
◆ SEA DOGS, 628 Duval St, Key West, Feb-Mar ’14
◆ TIBERIO UPSCALE ITALIAN
9472 Harding Ave, Surfside, Feb-Mar ’14
◆ M&M THAI DINER
891 E Palmetto Park Rd, Boca Raton, Feb-Mar ’14
◆ FLAMINGO DINER, 3259 SE Federal Hwy, Stuart, Feb-Mar ’14
◆ OLIVE GARDEN, 1802 N West Shore Blvd, Tampa, Feb-Mar ’14
◆ FORTY ONE GLOBAL BAR & GRILL
4100 North Federal Hwy, Ft Lauderdale, Feb-Mar ’14
◆ GRAVITY BREW LAB, to come, Miami, March - April 2014
◆ ZINBURGER WINE & BURGER BAR
12801 W Sunrise Blvd, Sunrise, Feb-Mar ’14
◆ ZINBURGER WINE & BURGER BAR
6000 GladesRd, Boca Raton, Feb-Mar ’14
◆ DEXTER'S (4th location)
4750 The Grove Drive, Windermere, Feb-Mar ’14
◆ ROCKY MOUNTAIN CHOCOLATE FACTORY
8001 International Drive, Orlando, Feb-Mar ’14
◆ LA GRANJA PERUVIAN CUISINE ORLANDO 2
7699 S Orange Blossom Trail, Orlando, Feb-Mar ’14
◆ CLEARSKY DRAUGHT HAUS - RESTAURANT & GASTROPUB
680 Main Street, Dunedin, Jan-Feb ’14
◆ CIBO - CORAL GABLES WINE BAR
to come when available, Miami Beach, March - April 2014
◆ BLT PRIME RESTAURANT @ The Trump Doral
4400 NW 87th Ave, Doral, Feb-Mar ’14
◆ CITROLA'S GRILL & PIZZERIA
16740 McGregor Blvd, Ft Myers, Jan-Feb ’14
◆ FLO'S CLAM SHACK, 675 Ninth St N, Naples, Jan-Feb ’14
◆ TWISTEE TREAT, 905 E Tarpon Ave, Tarpon Springs, Feb-Mar ’14
◆ WAH HA HA - A SIT-DOWN THAI RESTAURANT
1902 SW 13th St., Gainesville, Jan 20 2014
◆ YARD HOUSE
8255 International Dr, Orlando, March - April 2014
◆ YARD HOUSE, - 12, 000 sq. ft. Rest & Draft Beers, 1681 Lenox
Ave, Miami Beach, June - July 2014
◆ YARD HOUSE
1500 North Mills Avenue, Orlando, Jan-Feb ’14 or later
◆ KUSH KRAFT BEER BAR & RESTAURANT
2003 North Miami Ave, Miami, Feb - March 2013
◆ SUGAR FACTORY
8255 International Dr, Orlando, Sept - Oct 2014
◆ DICK'S LAST RESORT
8255 International Dr, Orlando, Aug-Sept ’14 or later
◆ OUTBACK STEAKHOUSE
◆ CARRABBA'S ITALIAN GRILL
◆ SEAFOOD REPUBLIC
◆ COWGIRLS
◆ TIN ROOF LIVE MUSIC BAR
◆ CAFÈ DE PARIS
◆ PRETZELMAKER
◆ BAR JOUR
◆ SQUARE 1 BURGERS & BAR
Brownwood Blvd, The Villages, April - May 2014
◆ BUNS & BUNS - BREADERY AND GRILL
5748 Sunset Drive, Miami, Jan-Feb ’14
◆ INSOMNIA COOKIES - ALL NIGHT
1227 Washington Ave, Miami, Jan-Feb ’14
◆ SHOPS OF CIVICA, Several restaurants, 1050 NW 14th Street,
Miami, March - and on 2014
◆ FRESH MARKET, 1727 S Federal Hwy, Delray Beach, Jan-Feb ’14
◆ FB STEAKHOUSE, 4441 Collins Ave, Miami, Sept - Oct 2014
◆ CHAVO GUAC & TEQUILA
to come when available, Lake Mary, Feb-Mar ’14
◆ JAKE'S WAYBACK BURGERS
1044 Cypress Pkwy, Poinciana, Jan-Feb ’14
◆ LONGHORN STEAKHOUSE
4502 14th Street West, Bradenton, Feb-Mar ’14
◆ LONGHORN STEAKHOUSE
8181 International Dr, Orlando, Jan-Feb ’14
◆ SHAKE SHACK, 111 N Orlando Ave, Winter Park, Jan-Feb ’14
◆ THE FLAME BROILER (West coast based), 54 W Church St,
Orlando, Jan-Feb ’14
◆ TURN YOUR HEAD AND COFFEE COFFEE SHOP AND BAKERY
1910 Wells Rd, Orange Park, Jan-Feb ’14
◆ LOOSEY'S HAILE PLANTATION
2725 SW 91st St Ste 100, Gainesville, Jan-Feb ’14
◆ REDS FRESH SEAFOOD HOUSE AND TAVERN OF CAPE
CORAL, 850 Lafayette St, Cape Coral, Jan-Feb ’14
◆ RED GINGER BAKE HOUSE
800 1st Street, Miami Beach, Jan-Feb ’14
◆ SABOR AZTECA
4114 NW 167th Street, Miami Gardens, Jan-Feb ’14
◆ COYA RESTAURANT, 900 Brickell Ave, Miami, Feb-Mar ’14
◆ INTERNATIONAL FOODS & DELI
US 1 & Johnson Streets, Hollywood, Feb-Mar ’14
◆ LANDLUBBERS
6370 US 441 Ste 120, Coconut Creek, Jan-Feb ’14
◆ MADISON'S (2nd location in Florida/ 1st in Boca), Atlantic Blvd
& the Intracoastal Waterway, Pompano Beach, Nov - Dec 2014
◆ DEJUVUE CAFÈ, 547 NW 9th Ave, Ft Lauderdale, Jan-Feb ’14
◆ GRAFFITI JUNKTION, Dowden & Narcoossee Rds near Lake
Nona, Orlando, Jan-Feb ’14
◆ RESTAURANT (to be named)
1111 Collins Ave, Miami Beach, Jan-Feb ’14
◆ CHEDDAR'S CASUAL CAFÈ
12231 East Colonial Drive, Orlando, Jan-Feb ’14
Don’t Get
Stepped On!
Stay A Step Ahead of the competition!
We help establish an online presence
for restaurants as opposed to just
website design — including…
✓ Business Directory Listing
Optimization
✓ Social Media
✓ 360˚ HD Virtual Tours
✓ Consulting and Training
Call Steve Kennedy for your FREE Evaluation
561-320-1235 • [email protected]
www.astepaheadmedia.com/tr
7
New Openings
Subscribe to the New Openings email list at www.trnusa.com!
◆ ITALIO MODERN ITALIAN KITCHEN (coming to Tampa &
Orlando also), 4200 State Rd 7, Coral Springs, March - April 2014
◆ MANGIA BENE RISTORANTE ITALIANO
3086 Cleveland Ave, Ft Myers, Feb-Mar ’14
◆ MONKEY JOE'S
10301 B Royal Palm Blvd, Coral Springs, Feb-Mar ’14
◆ MARGARITAVILLE BEACH RESORT & RESTAURANTS, Johnson
Street and A1A, Hollywood Beach, Jan - Feb 2015 (not a typo)
◆ JIMMY BUFFETT’S LATEST MARGARITAVILLE
76 Highway 98 East, Destin, Feb-Mar ’14
◆ EARL OF SANDWICH
Royal Palms on 4th, St Petersburg, Feb-Mar ’14
◆ WAFFLE HOUSE
11900 Lem Turner Road, Jacksonville, Feb-Mar ’14 or later
◆ CAVO - an Upscale Eatery (also owns the adjacent Burn Cigar
Bar), 9115 Strada Place, Naples, Jan - March 2014
◆ JASON'S DELI, 1663 University Ave, Plantation, April - May 2014
◆ TCBY, 1663 University Ave, Plantation, April - May 2014
◆ WORLD OF BEER
1663 University Ave, Plantation, April - May 2014
◆ WORLD OF BEER, 431 E. Central Blvd, Orlando, June 30 2014
◆ JAKE'S ITALIAN BISTRO, 14960 MainSt, Alachua, Jan-Feb ’14
◆ BURGER 21, 2451 S University Drive, Davie, Jan-Feb ’14
◆ TEXAS DE BRAZIL
7535 N Kendall Drive, Miami, March - April 2014
◆ NOVECENTO, 3201 N Miami Ave, Miami, March - April 2014
◆ FIRST WATCH DAYTIME RESTAURANT
4717 N Ocean Drive, Sea Ranch Lakes, Jan-Feb ’14
◆ IHOP, 2112 N Flamingo Rd, Pembroke Pines, Jan-Feb ’14
◆ MAC'S RESTAURANT & LOUNGE
6532 Pembroke Rd, Hollywood, Jan-Feb ’14
◆ 1826 RESTAURANT, 1826 Collins, Miami Beach, Feb-Mar ’14
◆ NICK'S NEW HAVEN STYLE PIZZARIA & BAR
2400 University Drive, Coral Springs, Jan-Feb ’14
◆ CONCRETE BEACH BREWERY
339 NW 24th Street, Miami, Feb-Mar ’14
◆ PETIT BISTRO, 1929 Purdy Ave, Miami Beach, March - April 2014
◆ TRADER JOE'S, 11960 Pines Blvd, Pembroke Pines, Feb-Mar ’14
◆ TRADER JOE'S, A1A and J. Turner Butler Boulevard,
Jacksonville Beach, Oct - Nov 2014 (not a typo)
◆ FOUR SEASONS RESORT @ WALT DISNEY WORLD
10100 Dream Tree Blvd, Orlando, March - April 2014 or later
◆ II TOCCO - Upscale Italian Restaurant, 6000 Glades Road Ste
1229, Boca Raton, March - April 2014
◆ TEXAS ROADHOUSE
3141 SW 160th Ave, Miramar, March - April 2014
◆ SONIC BEACH, 8190 W Commercial Blvd, Tamarac, Feb-Mar ’14
◆ TILTED KILT, 13851 South Tamiami Trail, Ft Myers, Jan-Feb ’14
10300 Arcos Ave, Estero, Jan-Feb ’14
◆ ORANGE LEAF FROZEN YOGURT (many more coming in FL),
821 Florida Hwy 434, Altamonte Springs, Feb-Mar ’14
◆ ORANGE LEAF FROZEN YOGURT (many more coming in FL),
2101 East Semoran Blvd, Apopka, Feb-Mar ’14
◆ WATER WHEEL RESTAURANT & BANQUET HALL
1400 N SR 7, Lauderhill, March - April 2014
◆ BISTRO GASTRONOMIE
9101 Lakeridge Blvd, Boca Raton, Jan-Feb ’14
◆ ORLEANS' GRILLE CAJUN BAR & GRILL (from Calif), to come
when available, Ft Lauderdale, Jan-Feb ’14 or later
◆ JUNIPER ON THE WATER
1975 S Ocean, Hallandale, April - May 2014
◆ GYU-KAKU JAPANESE BBQ
34 SW 13th St Unit R1, Miami, Jan-Feb ’14
◆ LILLY'S ON THE LAKE - a Caribbean beach front rest + Bar, 848
W. Osceola, Clermont, Feb-Mar ’14
◆ PINCHERS CRAB SHACK
2360 West First St, Ft Myers, Feb-Mar ’14
◆ RED ROBIN
8000 W Broward Blvd Ste 422, Plantation, Feb-Mar ’14
◆ COOPER’S HAWK WINERY & REST (2nd location), 413 N Alafaya
Trail, Orlando, Jan-Feb ’14 or later
◆ FRESH 2 ORDER (F2O), 413 N Alafaya Trail, Orlando, Jan-Feb ’14
◆ NEW YORK - DOGMATIC RESTAURANT
◆ SEGAFREDO ZANETTI ESPRESSO
1500 North Mills Avenue, Orlando, March - April 2014
◆ FIREBIRDS WOOD FIRED GRILL (1st Fl location), 1500 North
Mills Avenue, Orlando, Jan-Feb ’14 or later
◆ THE BRASS TAP
◆ GIRAFFAS BRAZILLIAN STEAKHOUSE (more locations in the
works), 1500 North Mills Avenue, Orlando, Jan-Feb ’14 or later
◆ WHOLE FOODS MARKET, 1801 Palm Beach Lakes Blvd, W. Palm
Bch, Oct - Nov 2014 (not a typo)
◆ BUFFALO WILD WINGS
10300 Southside Blvd, Jacksonville, Feb-Mar ’14
◆ BUFFALO WILD WINGS
25271 Chamber of Commerce Drive, Bonita Springs, Feb-Mar ’14
◆ BENNIGAN'S, to come when available, Melbourne, Mar-Apr ’14
◆ BENNIGAN'S (was there and closed now reopening), 8255
International Dr, Orlando, Feb-Mar ’14
◆ A MODERN ITALIAN THEMED REST (to be named at a later
date), 29 Palofox Place, Pensacola, Jan-Feb ’14
◆ MANGO'S TROPICAL CAFE - Latin themed nightclub & Rest,
8126 International Drive, Orlando, Sept - Oct 2014 (not a typo)
◆ CHUY'S MEXICAN, International Dr, Orlando, Feb-Mar ’14
◆ STREAMSONG - a Luxury Golf Resort & Steakhouse-themed
Rest Fifty-Nine, 1000 Streamsong Drive, Streamsong, Jan-Feb
’14
◆ SS HOOKERS - a Fish Market, Rest and Bar with outdoor
Seating, Summerlin Road at Punta Rassa, Ft Myers, Jan-Feb ’14
◆ SPOT COFFEE SPOT CAFE (2nd location in FL), 6600 SW 57th
Ave, Miami, Jan-Feb ’14
◆ MELLOW MUSHROOM
2630 Gulf to Bay Blvd, Clearwater, Feb-Mar ’14
◆ MELLOW MUSHROOM
3601 St. Johns Avenue, Jacksonville, Feb-Mar ’14
◆ SALT LIFE FOOD SHACK
321 A1A Beach Blvd, St Augustine, Feb-Mar ’14
◆ FISH TALES RAW BAR
14195 W Colonial Dr, Winter Garden, Jan-Feb ’14
◆ U-SWIRL FROZEN YOGURT (2nd in FL), 434 And Gateway,
Altamonte Springs, Feb-Mar ’14
◆ BELLE GLADE COUNTRY CLUB, off of Morse Blvd South of CR
466 A, The Villages, Jan - March 2014
◆ PANERA BREAD + DRIVE THRU
Road 200 and Chester River Road, Yulee, Feb-Mar ’14
◆ PANERA BREAD, 661 Blanding Blvd, Orange Park, Feb-Mar ’14
◆ PANERA BREAD, 1440 Hendricks Ave, San Marco, Feb-Mar ’14
◆ 4RIVERS SMOKEHOUSE NEW CHICKEN CONCEPT - THE
COOP, 600 W Morse Blvd, Winter Park, Feb-Mar ’14
◆ M.I.A. BREWING COMPANY
10400 NW 33rd St, Miami, Jan 20 2014
◆ SCARFONES, 2150 Wilton Dr, Wilton Manors, Feb-Mar ’14
◆ FIREHOUSE SUBS
15711 Pines Blvd, Pembroke Pines, Jan-Feb ’14
◆ SFIZIO BISTRO, 941 Washington Ave, Miami Beach, Jan-Feb ’14
◆ STARBUCK'S COFFE CAFÈ
12805 Pegasus Drive, Orlando, Jan-Feb ’14
◆ ALL ABOUT FOOD, 234 Almond Ave, Ft Lauderdale, Jan-Feb ’14
◆ GREEK SPICE GRILL
2103 E Commercial Blvd, Ft Lauderdale, Jan-Feb ’14
◆ FRIENDLY CONFINES
4757 South Orange Ave, Orlando, Jan-Feb ’14
◆ HOG SNAPPERS, 421 S Federal Hwy, Stuart, Feb-Mar ’14
Under New Management
◆ FLAKOWITZ RESTAURANT, 1999 N Federal Hwy, Boca Raton
◆ SERENITY GARDEN TEA HOUSE, 316 Vallete Way, W. Palm Bch
◆ RENZOS PIZZERIA, 1906 Clint Moore Rd, Boca Raton
◆ NICK'S RESTAURANT
105 E Hallandale Beach Blvd, Hallandale Beach
◆ DIXIE TRACKS, 4820 N Dixie Hwy, Ft Lauderdale
◆ WAYWARD SAILOR PUB
3045 N Federal Hwy Ste 32, Ft Lauderdale
◆ GENGHIS GRILL, 3208 SW Archer Rd, Gainesville
◆ SUE NAMI'S SURF 'N SNACK SHACK (was Boardwalk), 224
Ocean Front North, Jacksonville
◆ COZEE CAFE, 1145 Townpark Ave Ste 1221, Lake Mary
◆ THE WAVE GRILL, 425 US 41 Bypass N, Venice
◆ MCDONALDS STORE 3482, 1810 S Federal Hwy, Boynton Beach
◆ CORELLI'S PIZZA AND PASTA
256 E Commercial Blvd, Lauderdale-by-the Sea
◆ THAI SUSHI RESTAURANT, 12953 Biscayne Blvd, North Miami
◆ GULF DRIVE CAFE AND TIKI BAR
900 Gulf Drive North, Bradenton Beach
FLORIDA
◆ BURGER FI (more coming), 21170 St Andrews Blvd Ste 7, Boca
Raton, Jan-Feb ’14
◆ EARLS KITCHEN + BAR (1st FL location), 7535 Dadeland Mall
Space 251, Miami, March - April 2014
◆ 100 MONTADITOS (more opening in South Florida), 1675 Market
St, Weston, Jan-Feb ’14
◆ 100 MONTADITOS (more opening in South Florida), 218
Clematis St Ste E-9, W. Palm Bch, Jan-Feb ’14
◆ MANGIA BENE - PASTA STEAK & SEAFOOD
La Plaza Grande South, The Villages, Jan-Feb ’14
◆ MEZZA LUNA RESTAURANT & BAR
243 Colony Blvd, The Villages, Jan-Feb ’14
◆ GATOR'S DOCKSIDE OF BROWNWOOD
Brownwood Blvd, The Villages, April - May 2014
◆ CODY'S ORIGINAL ROADHOUSE
Brownwood Blvd, The Villages, Feb-Mar ’14
◆ SEVICHE SPANISH TAPAS, taking up multiple spaces in the
shell building, The Villages, Feb-Mar ’14
◆ R HOUSE, 2727 NW 2nd Ave, Miami, Jan-Feb ’14
◆ MENCHIE'S FROZEN YOGURT
1309 Southwest 107th Ave, Miami, Jan-Feb ’14
◆ PRIME FISH, 100 Collins Ave, Miami Beach, Jan-Feb ’14
◆ YOU SAY WHEN YOGURT SHOPPE
2415 N Orange Ave, Orlando, Feb-Mar ’14
◆ FERG'S DEPOT, 78 West Church Street, Orlando, Jan-Feb ’14
◆ 4 RIVERS SMOKEHOUSE (6th location), 11850 University Blvd,
Orlando, March - April 2014
◆ PIBUS, 2476 N Federal Highway, Lighthouse Point, Feb-Mar ’14
◆ BENTO CAFE, 12101 University Boulevard, Orlando, Jan-Feb ’14
◆ JAPANESE BUFFET, 870 S Federal Hwy, Stuart, Feb-Mar ’14
◆ ICHIYAMI BUFFET AND SUSHI
145 SE Mizner Blvd, Boca Raton, Jan 20 2014
◆ PIATTINI, 187 SE Mizner Blvd Ste 39, Boca Raton, Jan-Feb ’14
◆ AN TOBAR - a Irish Bar @ The Sheriton Orlando North Hotel,
6800 N Lake Destiny Dr, Orlando, Feb-Mar ’14 or later
◆ WAWA - Convenience Store Fresh Food Coffee & Beverages,
8910 Ulmerton Road, Largo, Feb-Mar ’14
7408 E Hillsborough Ave, Tampa, Feb-Mar ’14
3942 N US Highway 301, Tampa, Feb-Mar ’14
◆ EBAR - Nordstrom's espresso bar concept, 4663 River City Dr,
Jacksonville, Oct 3 Nov 2014
◆ KRISPY KREME, 7600 block of Merrill Rd at Kingstree Drive,
Arlington, Jan-Feb ’14
◆ SLAPPY SUBS, 6317 N Andrews, Ft Lauderdale, Jan-Feb ’14
◆ A NEIGHBORHOOD BAR & GRILL (to be named), 200 East
McNab, Pompano Beach, Feb-Mar ’14
◆ MANJARES GOURMET FUSION
2051 Hollywood Blvd, Hollywood, Feb-Mar ’14
◆ MORIMOTO MIAMI, 1801 Collins Ave, Miami Beach, Jan-Feb ’14
◆ TOBU ORIENTAL EATERY
1741 Palm Beach Lakes Blvd, W. Palm Bch, Feb 14 2014
◆ MARCO'S CRAB SHACK 2, 711 N Pine Hills Rd, Orlando, Feb ’14
◆ DEL FRISCO'S GRILLE + ROOFTOP BAR (TX based Company),
4040 Boy Scout Blvd, Tampa, Feb-Mar ’14 or later
◆ DOWNTOWN CIGAR LOUNGE (2 floors) + wine and chocolates,
11 North Ocean St, Jacksonville, Feb-Mar ’14
◆ THE BIG FISH RESTAURANT
620 NE 78th Street, Miami, Feb-Mar ’14
◆ JIMMY JOHNS GOURMET SANDWICH SHOP
1295 W 49TH ST, Hialeah, Jan-Feb ’14
◆ JIMMY JOHNS GOURMET SANDWICH SHOP
5300 Manatee Ave. West, Bradenton, Feb-Mar ’14
◆ RUSTY BUCKET RESTAURANT & TAVERN (based in Ohio /1st Fl
location), 9115 Strada Place Ste 6135, Naples, March - April 2014
◆ ZO’S KITCHEN
4624 Town Crossing Drive, Jacksonville, Feb-Mar ’14
◆ HAVEN GASTRO LOUNGE (original location on Lincoln Rd in
Miami), 13488 US 41, Ft Myers, Feb-Mar ’14
◆ ANOTHER BROKEN EGG CAFE (1st of more to come), Lee Road,
Orlando, Jan-Feb ’14
◆ ANOTHER BROKEN EGG CAFE
508 Via De Palmas, Boca Raton, March - April 2014
◆ THE FOUNDRY, 2700 E Atlantic, Pompano Beach, Apr-May 2014
◆ THE TIN FISH, 301 N Parrot Ave, Okeechobee, Jan-Feb ’14
◆ LINO'S PIZZA, 1817 N Young Circle, Hollywood, Jan-Feb ’14
◆ 1200 LAS OLAS, 1200 E Las Olas Blvd, Ft Lauderdale, Feb ’14
◆ HARPOON HARRY'S ON THE BEACH
12627 Front Beach Rd, Panama City Beach, March - April 2014
JANUARY 2014
◆ OISHI JAPANESE HIBACHI & SUSHI RESTAURANT
1275 Oviedo Mall Blvd, Oviedo, Jan-Feb ’14
◆ STARBUCKS is opening a 130 seat Coffee House, 6000
Universal Boulevard, Orlando, March - April 2014 or later
◆ COLD STONE CREAMERY
6000 Universal Boulevard, Orlando, March - April 2014 or later
◆ THE COWFISH (NC based) serves Sushi and Burgers, 6000
Universal Boulevard, Orlando, March - April 2014 or later
◆ HOT DOG HALL OF FAME
◆ PRANZO ITALIAN KITCHEN, 6000 Universal Boulevard,
Orlando, March - April 2014 or later
◆ THE BREAD BOX
◆ ANTOJITOS AUTHENTIC MEXICAN FOOD
6000 Universal Boulevard, Orlando, Jan-Feb ’14
◆ ATLANTIC BALL ROOM CATERING AND REST
999 East Camino Real, Boca Raton, Feb-Mar ’14
◆ TONY ROMA'S FIRE GRILL & LOUNGE
Lee Road & 17-92, Winter Park, June - July 2014
◆ NAIYARA, Sunset Harbour Drive, Miami Beach, Sept - Oct 2014
◆ TOUCHÈ RESTAURANT & LOUNGE
29 NE 11th Street, Miami, Feb-Mar ’14
◆ ACE CAFÈ NORTH AMERICA (based in London), 100 W
Livingston St, Orlando, Oct - Nov 2014
◆ SEASONS 52, I-75 & University Pkwy, Sarasota, Oct - Nov 2014
◆ THE CAPITAL GRILLE
I-75 & University Parkway, Sarasota, Oct - Nov 2014
◆ KONA GRILL
◆ THE CHEESECAKE FACTORY
◆ BRIO TUSCAN GRILLE
◆ UVAGGIO'S / CIBO CORAL GABLES WINE BAR
70 Miracle Mile, Coral Gables, Feb-Mar ’14
◆ TAP GLOBAL BEER, 14813 Lyons Rd, Delray Beach, Jan-Feb ’14
◆ EL TORO MEXICAN GRILL
18457 Pines Blvd, Pembroke Pines, Jan-Feb ’14
◆ SIRENA SPORT BAR
642 Belevedere Rd, W. Palm Bch, Jan-Feb ’14
◆ SHEILA'S FAMOUS BBQ
3026 E Commercial Blvd, Ft Lauderdale, Jan-Feb ’14
◆ HOOPS SPORTS BAR
10079 W Oakland Park Blvd, Oakland Park, Jan-Feb ’14
◆ TIJUANA TAXI, 1015 S Federal Hwy, Deerfield Beach, Jan-Feb ’14
◆ EVENTS BY GRATEFUL PALATE PART 2 (16, 000 sq ft dining
venue), 3033 NE 32 Avenue, Ft Lauderdale, Feb-Mar ’14
◆ DAVE & BUSTER'S, 701 South Pier Park Drive, Panama City
Beach, March - April 2014
◆ HT’S PUB 44
1189 State Road 44, New Smyrna Beach, Feb-Mar ’14
◆ BLUE LAGOON, 1447 10th Street, Lake Park, Jan-Feb ’14
◆ ALEYDA'S, 9 Northwood Road, W. Palm Bch, Jan-Feb ’14
◆ WING STOP, 4875 Okeechobee Blvd, W. Palm Bch, Jan-Feb ’14
◆ MEAT MARKET BRICKELLHOUSE
1300 Brickell Bay Drive, Miami, Jan-Feb ’14
◆ MEAT MARKET PALM BEACH
191 Bradley Place, Palm Beach, Feb-Mar ’14
◆ CONNOR'S PUB, Livingston and Pine Ridge Roads, North
Naples, April - May 2014
◆ ST. BARTHOLOMEW'S MEAD - a cider and mead bar, 1812 North
15th St, Ybor City, Feb-Mar ’14
◆ HAVANA NIGHTS CIGAR LOUNGE
514 Via de Palmas, Boca Raton, Jan-Feb ’14
◆ EUROPEAN BISTRO
205 Clematis St, W. Palm Bch, April - May 2014
◆ BLAZE PIZZA, 630 Andrews Ave, Ft Lauderdale, Feb-Mar ’14
◆ JAR8 RESTAURANT, 1910 Wells Road, Orange Park, Jan-Feb ’14
◆ HAWKERS' REST + MICROBREWS (1st Orlando), 1001 Park St,
Jacksonville, Jan-Feb ’14
◆ BURGERFI (more coming), 2750 The Grove Drive, Windermere,
Jan-Feb ’14
◆ BURGERFI, 136 Miracle Mile, Coral Gables, Jan-Feb ’14
◆ BURGER FI, 6812 Collins Ave, Miami Beach, Jan-Feb ’14
◆ BURGER FI, 700 S Rosemary Ave Ste 102, W. Palm Bch, Feb-Mar
’14
◆ BURGER FI, 2009 NE 2nd St Ste C, Deerfield Beach, Feb-Mar ’14
◆ BURGERFI (more coming), 1001 N. State Road 434, Altamonte
Springs, Jan-Feb ’14
8
JANUARY 2014
What’s Going On
Restaurant & Foodservice Show of New
York to be held Sunday, March 2 – Tuesday, March 4, 2014 at the Jacob Javits
Convention Center in New York and The
Western Foodservice & Hospitality Expo will be held
Sunday, August 17
through Tuesday,
August 19, 2014 at
the Anaheim Convention Center.
For more information
on exhibiting or attending
future events visit the official Show
website at www.thefoodshows.com.
FLORIDA
◆◆◆◆
from page 3
As limited-time flavors are becoming
more popular across beverage menus,
General Foods International (GFI) is debuting a year of LTOs with front-of-house
merchandising and rebate, to help
operator’s get their share of
specialty hot beverage
profits. A new limitedtime flavor will launch
each quarter in 2014 – all
with the rich, creamy
taste expected from GFI: Q 1 Irish Creme; Q2- S’mores featuring
JET-PUFFED marshmallow; Q3- English
Raspberry Tea and Q4 - Pumpkin Spice.
Studies show that 38% of customers say
Got
?
t
r
e
s
Des
❄
❄
❄
❄
❄
❄❄
Ask About
Our FREE
Dessert Menu
Program!
❄
GELATO FINO FEATURES:
❄
For more information call:
1-800-946-7370
…or visit our website:
❄
gelatof ino.com
DISTRIBUTOR INQUIRIES WELCOME!
◆◆◆◆
Hotel Happenings
Legoland, the 2-year-old attraction
has plans to construct a Lego-themed
hotel with an opening date of early to
mid-2015. The four-story, 152-room
hotel will be a L-shaped hotel, including
a pool and a restaurant.
◆◆◆◆
Four Seasons Resort Orlando at Walt
Disney World is coming in 2014. The new
property will offer 444 rooms, with
amenities like golfing, spas, and several
dining venues including a rooftop
restaurant with Magic Kingdom views.
◆◆◆◆
Cabana Bay Beach Resort, Universal
Orlando’s fourth on-site hotel is set to
open on March 31, 2014. Cabana Bay is
currently the largest hotel under
construction in the world
outside of China.
◆◆◆◆
❄ Classic Italian Gelato
❄
❄ Gourmet Ice Cream Truffles & Spumoni
❄ Gorgeous Bakery Cakes & Unique Individual Cakes
❄ Fresh Fruit Sorbet & Italian Ice
❄
their flavor preferences shift with the
time of year, particularly amongst customers ages 18-34 who are most likely to
say their preferences change with
the seasons. Flavors
like Pumpkin Spice
appeal to consumers during the
fall, while fruity flavors are favored in
warmer weather.
GFI is supporting
the launch of all 2014 LTOs with fresh, attention-getting merchandising – wobblers, counter cards, ceiling danglers and
more – and new modern equipment
faceplates.
❄
Kimpton Hotels &
Restaurants announced
that as of November 2013 its
continued expansion in the
South Florida market with the
management of The Angler's Boutique
Resort in Miami. Originally constructed
in 1931 and later restored and revamped
in 2007 now features The Angler's Resort
of 48 rooms split amongst four separate
buildings. The hotel features a restaurant, board room, pool and seven spa
suites. Set to begin in 2014, the hotel will
begin development on a new tower that
will add 83 rooms, bringing the total
number of suites and rooms to 131, as
well a new living room style lobby and
new rooftop pool.
◆◆◆◆
A new TownePlace Suites Jacksonville by Marriott will open in 2014.
The property will be located at 725 Skymarks Drive at River City
Marketplace.
◆◆◆◆
The 83-room Fairfield
Inn & Suites by Marriott in
Ocoee is scheduled to open
on January 10, 2014. Located at 10971 West Colonial Drive, the Fairfield Inn
& Suites Orlando Ocoee will operate
under a license agreement from Marriott
International, Inc., owned and managed
by Florida Lodging Management.
◆◆◆◆
The Town of Surfside opened its
doors and welcomed guests on November 30th to its first new hotel in 50 years,
the Grand Beach Hotel Surfside. This
brand new property, nestled between Bal
Harbour and Miami Beach, is the latest
addition to the South Florida skyline. The
Grand Beach Hotel Surfside is luxurious
and affordable, offering a wide variety of
included amenities for visitors to the
greater Miami region and the Surfside
area. The facility is also comprised of a
boutique wellness-spa as well as a classic
French restaurant Chez Gaston.
◆◆◆◆
A new 400-room Hilton West Palm
Beach at the Palm Beach County Convention Center will open in the fall of
2015. Construction of the more than
$100 million project has begun. The
Hilton West Palm Beach is
expected to add more
than 1,500 building-related and hospitality
jobs. In addition to two
ballrooms, eight conference rooms and other
event space, the Hilton
hotel being built adjacent to the convention
center at 650 Okeechobee Blvd. will also
feature a 225-seat restaurant, bar, fitness
center and landscaped pool area with
cabanas.
◆◆◆◆
Best Western International has
changed the way people shop for hotels
by working with Google to be the first
hotel brand to launch Google Business
Photos for all its hotels in North America. The brand will have all its 2,200 hotels in North America photographed for
9
JANUARY 2014
Buffalo, NY - Lactalis Culinary, foodservice manufacturer of high quality
cheese brands, brings a taste of French
culture to chefs’ tables with Président
Comté, the golden cheese that melts in
the mouth. As one of France’s most popular cheeses, Comté is a welcome addition to the cheeseboard bringing a
wonderful complex aroma ranging from
salty and nutty to fruity tones.
Président Comté is a semi-hard
pressed cheese made from un-pasteurized cow’s milk and matured for more
than six months to give it a smooth,
golden paste and texture. This traditional
“upmarket” cheese melts easily, allowing
it to be used with all sorts of mouthwatering recipes.
“Comté brings a delicate and savory
note to all culinary moments of the day,”
said Warren Katz, imported cheese sales
manager and corporate chef. “This
cheese has an intense, rich and fruity flavor and can be used for anything from
breakfast recipes and cheese platters to
fondue and soufflé.”
Comté is traditionally produced in
the mountains of Jura in FrancheComté, where it originated as far back as
the 13th century. Comté cheese was originally created to provide a collective solution to survive the harsh long winter
months. Centuries ago, only large
cheeses kept long enough to meet the
needs of an entire family all through the
cold season. Comté received the French
seal of quality, PDO (protected designation of origin), in 1958.
Lactalis Culinary - www.LactalisCulinary.com - is the foodservice division of
Lactalis American Group, Inc., a U.S.
subsidiary of Parmalat S.p.A. Parmalat
S.p.A. is an Italian public entity majority
owned by France-based Groupe Lactalis
– the world’s largest producer of premium cheese. Lactalis Culinary, marketer of the Galbani®, Président®,
Sorrento® and Black Diamond® brands
in the foodservice sector, brings you a
range of high quality European style
cheese and marketing support that helps
you optimize the value of great cheese in
your operation.
Building on its vast experience in
French cheese making, the Besnier family founded the Président brand in 1968
and soon became the standard bearer for
Camembert, Brie and Butter. Led by Wisconsin Master Cheesemaker (one of only
52 in the world) Jake Niffenegger, Lactalis
now proudly makes many Président
products for North American chefs right
in America’s heartland. Président has
won 28 gold medals since 1995 in the
World Cheese Awards and the US Championship Cheese Contest.
FLORIDA
Président Comté brings
rich flavor to cheeseboards
Call us for all your SYRUPS, JUICES and CO2 fountain needs!
The Better Way to Pay…
PayMaster has the perfect package for restaurant payrolls. For over 18 years, we have
been processing payroll and taxes for restaurants of every kind. From the smallest
establishment to the largest multi-state chains with thousands of employees,
PayMaster has the right solution at the right price!
GUARANTEED… To take at least 20% OFF your current invoice!
GUARANTEED… To work with YOUR POS system, YOUR time clocks,
YOUR general ledger system and YOUR worker’s
compensation carrier!
GUARANTEED… You get the Tax Credits you deserve!
954-584-7330 ✴ 800-262-8265
www.bnfs.info
[email protected]
• Comprehensive Payroll Processing
Pay employees by check, direct deposit or pay card.
• State and Federal Tax Filing
We pay and file your payroll taxes and returns.
Never deal with the IRS again!
• Multi-State Capabilities
We process payroll in all 50 states, Puerto Rico
and the Virgin Islands.
• Employee Self Service
Your employees log in to our secure server for
pay stubs and W-2’s. Reduce your paperwork!
• Excess FICA Tip Credit Reporting
Get your tax credit for tipped employees!
Tip credits average $1,000 per server!
• Interface to POS Terminal
Use your existing POS terminal to import
employee info directly — no need to re-key data!
• Interface to General Ledger
888-717-5577 • www.paymaster.com
Call now to order Today’s Restaurant Special…
Including a FREE Custom Employee Handbook & 3 Months of our HR Support Center FREE!
Automate posting of your journal entries to
your accounting software.
• Web-Based Input and Delivery
Process payroll and retrieve reports any time or
anywhere from the nearest internet connection.
10
JANUARY 2014
FLORIDA
What’s Going On
Business Photos by the end of 2014. By
adopting Google Business Photos, which
are premium-quality 360-degree virtual
tours powered by Google
Street View technology,
Best Western hotels will
provide travelers with an
interactive experience
when they are searching
for a hotel. With just a few
clicks guests will be able to
virtually walk through the
hotel and explore the
lobby or restaurant or go
inside a guest room. Travelers will see Google Business Photos at
Google Search results, Google Maps,
Google+ and Google Hotel Finder
whether they're using their computers,
smartphones or tablets.
◆◆◆◆
Cruise News
Carnival Cruise Lines is launching
new dinner concepts for the ships’ main
dining rooms aboard the Carnival Glory.
The two new concepts, American
TABLE and American FEAST, reflect an
increased investment by Carnival in its
main dining room experience and incorporate the results of extensive testing and
research conducted among Carnival’s
past guests. During the development of
the new dinner concepts, the cruise line’s
management team spent time interacting with the leadership at Union Square
Hospitality Group, a leading New Yorkbased entertainment, food and hospitality organization, to observe best
from page 8
practices and the organization’s approach to culinary excellence. Taking inspiration from that interaction,
Carnival’s culinary team developed the new dinner
concepts, which will be offered during a pilot period
with some variation in the
dishes, presentation style
and other elements to
gauge additional guest
feedback before rolling out
the program fleetwide in
the latter half of 2014 and
2015. Other ships included
in the pilot are Carnival Liberty beginning in January, and Carnival Imagination and Carnival Inspiration starting in
February.
◆◆◆◆
The Spring 2014 opening of Earls
Kitchen + Bar brings one of North America’s most successful, family-owned, independent restaurant groups to South
Florida’s Dadeland Mall. With 65 restaurants – 61 in Canada and 4 in the United
States (Denver, Colorado and Bellevue,
Washington) the move marks Earls
highly anticipated expansion into the
Eastern United States. With a fresh new
concept for Miami, Earls is sure to be a
destination for South Florida. Stan Fuller,
owner of Earls’ restaurants is bringing
the brand to Dadeland Mall’s redeveloped new wing. “At Earls we believe that
the kitchen is our soul and the bar is our
spirit”, offered Fuller. “This is apparent in
the passion to deliver the best possible
experience that goes into everything we
do – from our house-made condiments
and breads to our warm and friendly
servers, to our carefully curated cocktail
list. We believe that soul, combined with
a great global menu and a beautiful,
buzzy dining room will make us a perfect
fit for Miami’s diverse, multicultural
community and savvy dining public.”
◆◆◆◆
Researchers with the Centers for
Disease Control and Prevention have
identified gaps in the education of
restaurant workers and a lack of
public health data from the
food service sector as two
areas that if improved may help reduce the incidence
of food-borne illness outbreaks. Research conducted by the
C.D.C. identified food preparation
and handling practices, worker
health policies, and hand-washing practices among the underlying environmental factors that often are not
reported during food-borne illness outbreaks, even though nearly half of all the
food-borne outbreaks that are reported
each year in the United States are associated with restaurants or delis. Visit their
website at www.cdc.gov for all information on how to manage these issues.
◆◆◆◆
college in Mandeville, LA and Sandestin,
FL. After graduating from Louisiana
State University, he opened his first Another Broken Egg Cafe in Lafayette in
December 2007, making him Green's
first franchisee.
◆◆◆◆
East Coast Wings & Grill, a North
Carolina-based casual dining restaurant
known for its 75 flavors of award-winning buffalo-style wings, opened its first
Florida location at 588 S. Alafaya Trail in
Orlando on December 2, 2013. The new
restaurant is the first location
owned by professional
NBA forward, Quentin
Richardson, and is
part of a development deal for
the area that he
inked with East
Coast Wings in 2012.
Under operations of JacksonBrown Hospitality Group, a
Chicago-based company that helped develop and operate such properties as
Michael Jordan’s Steak House, Richardson has committed to opening 10 East
Coast Wings & Grill restaurants in Orlando over the next seven years. “We are
excited to round out a successful year for
East Coast Wings & Grill with an opening
in a Florida with Quentin Richardson,”
said Sam Ballas, CEO of East Coast Wings
& Grill. “2013 was a year of expansion
from our North Carolina-base and we
look forward to creating a place that Orlando families can go to comfortably
enjoy time together and feast on our
award-winning wings, burgers and other
fan favorites.”
President/CEO and Founder Ron
Green of Another Broken Egg Cafe
(ABEC) announced the signing of a 10store development agreement with
Jake Alleman, franchisee and Managing Partner of Cojak Investments, LLC.
◆◆◆◆
The first openings will be in Jacksonville
(spring 2014) and Orlando (winter 2014).
The Ross Solar Group, a SunPower
Alleman and his business partners,
Elite Dealer, has completed New York
Cody Gielen and John Dan Gielen, plan
City's largest rooftop solar installation
to open four restaurants
for Jetro Cash and Carry at
in Orlando with two
the company's Hunts Point
additional restaurants
Restaurant Depot facility in
in Jacksonville. They are
the Bronx, N.Y. The 1.56also evaluating possible
megawatt system is also the
locations in Tallahassee,
first to integrate a supervisory
Daytona Beach, and
control and data acquisition
Gainesville, and are
(SCADA) system that allows
confirmed to open in
Con Edison to remotely
Fairhope, Alabama (fall
monitor and control the sys2014). Cojack Investtem. The SCADA system adds
ments owns and operan enhanced level of reRon Green
ates existing Another
siliency to Con Edison's grid,
Broken Egg Cafes in Lafayette, LA,
helping to protect the utility's customers
Panama City Beach, FL. and Tuscaloosa,
from power outages such as those that
AL. Jake Alleman worked at Another
occurred during Hurricane Sandy.
Broken Egg Cafe for Ron Green while in
Stirling Wholesale
CATTLE BRANDS
Your Winning
Combination
in Custom Cut
Fine Meats
and Seafood
•
PRIME MEAT CUTS
Beef • Veal
Lamb • Pork
Poultry
Organic Game
Specialty Items
Office: 954-923-0056 • Fax: 954-923-0560
RIGHT PRODUCT • RIGHT PRICE • RIGHT TIME
www.primemeatcuts.com
"Consumers' pallets are changing
when it comes to fast food and the
quality of the product they're receiving," added Collins. "I think our customers appreciate the time and effort
we put into the fresh food we serve
every day."
Costa Vida's menu, inspired by the
surfing culture and local cuisine of
the Baja Peninsula Coast, features
made-to-order burritos, tacos, enchiladas, quesadillas, salads and nachos.
Protein choices include sweet pork,
grilled chicken, shredded beef, Raspberry Chipotle Chicken, grilled steak,
and chile verde. Entrees are served
with cilantro lime rice and black or
pinto beans. House-made guacamole,
sauces, and salsas can be used to customize any order and include Mango
Salsa, Honey Habanero Salsa, Salsa
Fresca, and Pico de Gallo.
With the exception of the flour and
wheat tortillas and two desserts, Costa
Vida's menu items are gluten free.
A typical footprint for a Costa Vida
restaurant is 3,000 square feet and most
have patio dining.
Costa Vida – www.costavida.net - is a fast casual restaurant inspired by the fresh tasting foods
and vibrant lifestyle of the Baja Peninsula. Costa
Vida's food is created every day from scratch using
quality ingredients. The menu offers a variety of
made-to-order items such as tacos, burritos, enchiladas, salads and desserts. As a growing and successful brand, Costa Vida offers franchise business
opportunities.
FLORIDA
Lehi, Utah - Now open and operating
in 11 US states as well as Canada, Costa
Vida has just opened four new restaurants in four different states, in the last 30
days, reaching 57 locations operating.
The Baja-inspired fresh Mexican grill
concept continues to compound on its
success with three of the openings attributed to existing franchisees opening second and third locations and the other
being a corporate location in the home
state of Utah.
"We love seeing our franchisees have
the necessary success to be able to open
two and three additional restaurants, it
provides great validation for us that we're
doing things the right way," said Costa
Vida CEO Sean Collins. "We're looking to
continue growing across the country in
all aspects, corporately, with new franchisees and existing franchisees alike
and I think what we've done this year,
sets a great precedent for us to continue
accomplishing our goals in 2014."
Further demonstrative of its high
consumer demand, Costa Vida recently
hit 41 consecutive months of samestore-sales gains. In 2014, Costa Vida
plans on opening an additional 30-plus
locations, while entering a total of 8 new
states. With a heavy presence in the
West, Costa Vida is expanding its growth
into added US regions, with development plans for Missouri, Montana, Alabama, Georgia, Florida, Tennessee,
Illinois, and Oregon.
JANUARY 2014
Fresh Mexican franchise
continues system growth
Gulf Coast oyster processors have
taken strides in post-harvest technologies to ensure safer alternatives
to traditional raw oysters. One example is Crystal Seas Oysters’ Crystal
Clear Oysters, which are live, in-shell
oysters that have been irradiated
and tested to ensure safe, high-quality, reef-fresh flavor all-year long.
Mississippi Gulf Oysters have always
been prized for their plump rich
meat and subtle flavors of the sea,
but with Crystal Seas Oysters’ irradiation process, operators can feel
even better about serving this quality tested shellfish.
Crystal Clear Oysters are unique
because they have been irradiated
to reduce Vibrio, a naturally occurring bacteria that can cause severe
illness, to non-detectable levels.
During the summer months, shellfish safety can sometimes be questionable when a high concentration
of the dangerous Vibrio bacteria is
present. This is no longer a concern
with the Crystal Seas Oysters’ irradiation system, which also prolongs
shelf life and allows oysters to remain cold throughout the irradiation process. To do this, Crystal Seas
Oysters uses a $5 million food irradiation facility located at the Gulfport-Biloxi International Airport.
Crystal Clear Oysters are one-of-akind because they are still alive after
the process, so they can be served
raw on the half shell.
“Mississippi’s fresh, plump oysters are considered one of the
gems of the Gulf seafood industry,”
says Brooke Goff, Mississippi
Seafood Marketing Program. “We
grow up shucking oysters fresh
from the Gulf and enjoying them
in a variety of dishes. Crystal Clear
11
Crystal Seas Oysters
ensures safety with
irradiated oysters
◆
Crystal Clear Oysters
are unique because
they have been
irradiated to
reduce Vibrio…
Oysters provide the same exceptional fresh flavors but without the
concern for safety.”
Crystal Clear Oysters deliver reef-fresh flavor and are kept cold from sea-to-table to ensure a delicious, high quality, consistent
product year-round. High in protein and low
in fat, oysters are a tasty, versatile staple of the
coast. Crystal Clear Oysters are so fresh and flavorful, they can be served raw on the half-shell
or prepared in variety of ways including broiling, steaming, baking and frying. Crystal Clear
Oysters are tested for quality and safety so operators can feel good about serving them to
their customers. For more information, you
can visit Crystal Clear Oysters online at
www.MSseafood.com
12
g
FLORIDA
JANUARY 2014
in
m
o
C
What’s Going On
!
n
Soo
Changing theWay
You Do Business!
BUY OR SELL ANYTHING!
10
FOR ONLY
$
A MONTH!
You can sell your products without any limits!
There are NO extra… …LISTING FEES
…SELLING FEES
…PICTURE FEES
When you receive payment from buyers, there are no deductions!
YOU KEEP 100% OF YOUR MONEY!
ENTER AS MANY PRODUCTS AS YOU LIKE • YOU’RE IN CONTROL • EASY LISTING & EDITING
www.usellclub.com
www.dealersbay.com
THIS MARCH DON’T MISS OUR…
REAL ESTATE
SPECIAL ISSUE
TODAY’S RESTAURANT special MARCH ISSUE will feature REAL ESTATE news and
information concerning the restaurant and foodservice industry. Don’t miss a perfect
opportunity to advertise your real estate associated business!
CALL TO RESERVE YOUR AD SPACE NOW!
561.620.8888 ◆ www.trnusa.com
"The Jetro project demonstrates that
large solar installations are viable in New
York City, and we hope to see other businesses follow their lead," said New York
Governor Andrew Cuomo.
"The smart grid employed here is exactly the kind of
innovative solution that New
York State needs to
increase the resiliency of
the grid and protect residents
from power outages."
Jetro is a wholesale cash and carry
foodservice supplier offering a broad selection of products to independent
restaurants, caterers and non-profits.
◆◆◆◆
Bokampers Sports Bar & Grill, has
opened a 18,000-square-foot waterfront
location at 3115 NE 32 Avenue in Ft
Lauderdale. Diners can tie up their boats,
hop off the Water Taxi, or drive on over to
watch every sport, every game and every
event on more than 150 HDTVs
and dine on ribs, sushi, fresh
oysters, burgers and the craft
brews. With seating for 750,
the mega sports bar offers
a stadium feel with family
room comfort.
“Bokampers is
more than a
restaurant, it’s
an experience,” says
Kim Bokamper, founder of Bokampers
Sports Bar & Grill. “We are the perfect trifecta: a sports bar, a sushi bar and a raw
bar. Our guests will enjoy an unforgettable time with all the game watching
necessities while overlooking the Intracoastal Waterway. Whether it’s to watch
the Super Bowl, celebrate a birthday, eat
brunch, or meet for happy hour, we have
something for everyone.” On game night
and every night, Bokampers will be Fort
Lauderdale’s hot spot with its top-rated
American craft beers, diverse menu
and state-of-the-art audio visual system. There are four sound zones and a
private party room for special occasions. 350 feet of dock space is available
for guests arriving by boat. While the
menu includes many of Bokampers
classics such as its five signature burgers and award-winning smokehouse
ribs, the restaurant will also feature a
sushi bar and raw bar – a first among
the brand’s restaurants. Sushi aficionados can have their pick with nearly 30
rolls (hand rolls, house rolls) to choose
from, along with sashimi.
◆◆◆◆
The New York Brick Oven Co. introduced its Inferno Series Revolving Deck
Brick Ovens. Pizza has become one of
the fastest-growing segments in the Fast Casual
market with gourmet
brick oven pizza leading
the way. Industry leaders such as 3-time International
Champion
Goodfella's Brick Oven
Pizza of Staten Island,
New York is at the forefront of this new technology, replacing
their existing 8 ft. traditional brick oven
with a revolving deck oven. Goodfella's
co-owner Andrew Scudera said, "This
oven out-produces a regular brick oven
from page 10
hands down. Not only that, but it saves
labor and makes a consistent product
every time, which is very important in a
busy place. This is the biggest innovation
I have seen yet in the pizza
industry during the last
20 years." The Inferno series comes
in a wide range of
sizes and configurations to suit such
places as a small pie-making bistro to a high-volume location featuring pick-up and delivery in
addition to dine-in. The main draw to
these new ovens is that they eliminate
the need for skilled labor to constantly
rotate pizza and understand the mechanics of cooking in a traditional fixed
cooking surface brick oven. Once the pie
is placed on the rotating brick surface it
spins around the oven and is cooked
completely and consistently. The innovative patented design feature of an electric heating element below the cooking
surface ensures the surface is always hot
and augments the wood or gas fire capabilities of the oven while reducing initial start-up time to reach the ideal
operating temperature. The New
York Brick Oven Co. will be displaying the Inferno oven at Pizza Expo
this March in Las
Vegas, Nevada.
◆◆◆◆
Baskin-Robbins, the
world's largest chain of ice cream specialty shops, is now offering South
Florida residents the exclusive scoop on
how to own their very own Baskin-Robbins franchise. The company plans to expand its Florida footprint with more than
15 to 20 new stores projected to be developed over the next several years.
◆◆◆◆
Auntie Anne's is continuing its partnership with highway and airport foodservice company HMSHost. Since the
initial agreement, HMSHost has opened
a more than 25 Auntie Anne's locations
and has strategic growth plans for 2014.
Auntie Anne's expects to open 65 nontraditional units in 2014 after opening
more than 50 in 2013.
◆◆◆◆
Commercial Filtration is the North
American master distributor for the
Safety Shield disposable grease
filters. The Safety Shield filters capture
and contain over 95% grease particle
sizes at the peak volume of typical grilltop cooking. Standard metal baffle filters
fail to capture 20% at the same particle
size. This is the grease that traditionally
builds up on the exhaust system. By
using Safety Shield filters, the grease is
kept out of the system
and put in trash - where
it belongs. Safety Shield
is the result of many
years of development receiving ETL certification to UL1046, UL710,
and UL900/ULCS111
St a n d a rd s i n 2 0 0 6 .
The filters are primarily
made of non-woven wool fiber that is of
an optimized weight and loft to capture
and retain grease, but incur minimal airflow restriction. The wool fibers in the filSee WHAT’S GOING ON page 18
13
Under the Toque
e
Chef Alan Hughes
FLORIDA
Argentinian-born Chef Alan Hughes
is more than just a classically–trained,
seasoned restaurateur and private chef
with over two decades of culinary experience. The versatile and award-winning
chef has honed his skills in kitchens
worldwide, cooked for celebrities and
world leaders including Nelson Mandela, Denzel Washington, and tennis
stars Anna Kournikova and Gabriela
Sabatini; developed an online culinary
curriculum for an international cooking
school and contributed to award-winning cookbooks.
In 2013, Hughes, who also is an accomplished rock guitarist who performs
regularly around South Florida, returned
to serving customers on a nightly basis
with the opening of a funky Miami gastro-pub with the look and feel of a quaint
European café -- The Embassy, (short for
The Embassy of Wellbeing and Debauchery) located in the northern end of
Miami’s Design District. Here, the
charming and hospitable chef works his
magic out of a miniscule kitchen for a
nightly parade of grateful diners.
Passionate about food and cooking
since childhood, Hughes began an apprenticeship with one of Argentina’s
most distinguished chefs, Francis Mallmann, at age 18. Under Mallmann’s tutelage, the young chef explored a variety of
cooking techniques. Meanwhile, during
many visits to his family’s homestead in
the region of Mendoza, known for its
many Malbec varietals, cultivated a
knowledge of wine to match his developing culinary skills.
Hughes relocated to New York in the
late 1980s to attend culinary school at
the French Culinary Institute, where
school leader Jacques Pepin took notice
of his talents. Upon graduation in 1989,
he began his career in some of the New
York City’s most acclaimed kitchen including The River Café, Bistro du Nord,
Follonico, Audrone (upon Pepin’s recommendation), Sarabeth’s and the
Union Café. He also enjoyed a stint as
private chef at the New York City mayoral residence, Gracie Mansion, where
he cooked for former New York City
mayors Ed Koch and David Dinkins as
well as a slew of dignitaries including Argentine among others Nobel Peace Prize
recipient Rigoberta Menchu and former
Argentine President Carlos Menem. A
change was in order and in 1994,
Hughes relocated to Miami to work at
Italian favorite Fellini (since closed) before signing on as opening pastry chef at
the award-winning Nemo Restaurant on
South Beach, from 1995-1997.
The travel itch set in again and it was
off to Mexico where he became the executive chef at El Sibarita in Posada del
Tepozteco, an exclusive small hotel in
Tepotzlen. Hughes remained in Mexico
through 2002, when he returned to
Miami with the intention of opening his
own restaurant. He found a great space
on a side street in what was then an area
featuring very few restaurants, Miami ‘s
Design District. One Ninety, a quaint 40
seat restaurant, instantly became a local
landmark as a gathering spot for Miami’s
arts community, with great music, a reasonably priced menu featuring fresh or-
JANUARY 2014
The Embassy ◆ Miami
Chef Alan Hughes
ganic product, fantastic ambiance and
fantastic food. The restaurant moved
several times – first to the Albion Hotel
on South Beach and then to Little Haiti,
before closing doors in 2008.
In the years to follow, while continuing a career as a successful production
caterer and private chef, Hughes operated a guerilla underground restaurant,
and began his relationship with Citi
Church Miami’s Higher Ground, a community outreach program in Allapattah,
working to help underprivileged children receive a culinary education, as well
as providing networking and employment opportunities. In 2007, Hughes was
asked to contribute his recipe for fennel
bisque with aged goat cheese toast for
the French Culinary Institute cookbook
The Fundamental Techniques of Classic
Cuisine; one of only a handful of students who were approached. The cookbook went on to win a James Beard
Award in 2008.
Hughes’ most recent venture –The
Embassy of Wellbeing and Debauchery
(a.k.a. The Embassy) – debuted in November 2012. The laidback, contemporary American gastro-pub in Miami’s
Buena Vista neighborhood has a menu
that changes weekly and features composed plates as well as tapas. Menu
mainstays include cod cakes with aioli,
sunflower seed-crusted salmon with
bok choy and caramelized onions; and
roasted tomato and goat cheese phyllo
tart. Most recently Hughes completed
an online series for Yahoo en Espanol
entitled Cook N’ Rock where he plays
music and helps aspiring kitchen
Rockstars learn how to prepare delicious yet easy recipes.
The Embassy is located at 4600 NE 2nd Ave in
Miami and can be reached at 305.571.8446.
14
Calendar Events
s
JANUARY 2014
Upcoming industry affairs
Send your Calendar Event info to Today’s Restaurant!!
February
20-23 ◆ SouthBeach Food & Wine Festival
Miami Beach, FL ◆ 877.762.3933 ◆ [email protected] ◆ www.sobefest.com
21-22 ◆ The Southwest Florida Wine & Food Fest
Miromar Lakes Beach & Golf Club ◆ Miromar Lakes, FL ◆ 239.513.7990
www.swflwinefest.com
March
FLORIDA
14 ◆ 2014 Wine Festival of Central Florida
Benefitting The Alliance For Independence ◆ Frances Langford Promenade at Lake Mirror
Lakeland, FL ◆ 863.665.3846
April
25-27 ◆ 5th Annual Boca Raton Food & Wine Festival
Quiet Waters Park ◆ 401 South Powerline Road ◆ Deerfield Beach, FL ◆ 561.338.7594
[email protected]
26-29 ◆ The ACF Southeast Regional Conference
Embassy Suites North Charleston - Airport/Hotel & Convention ◆ Charleston, SC ◆
www.acfchefs.org
May
17-20 ◆ The National Restaurant Association
Restaurant, Hotel-Motel Show
McCormick Place ◆ Chicago, Ill ◆ 312.853.2538
September
7-9 ◆ The Florida Restaurant & Lodging Show
Orange County Convention Center ◆ International Drive ◆ Orlando, FL ◆ www.flrestaurantandlodgingshow.com
Editorial
Calendar 2014
SPECIAL ISSUES YOU DON’T WANT TO MISS…
Real Estate
MARCH 2014
POS
MAY 2014
Restaurant Maintenance & Cleaning
JULY 2014
Florida Restaurant Show Issue
FLORIDA ONLY — AUGUST 2014
Atlanta Foodservice Expo
GEORGIA ONLY — SEPTEMBER 2014
Food, Food, Food…
Everything Food Related
OCTOBER 2014
Holiday Issue
DECEMBER 2014
Call for more information or to reserve ad space:
561.620.8888 ◆ www.trnusa.com
Sales volatility:
Impact on food cost
Joe Dunbar
Revenue swings exert a tremendous influence on food cost results. We
can find these swings in almost every
operation.
Dinner houses in the suburbs often
enjoy a full house on Fridays and Saturdays. The same locations may be empty
on an early weekday night. Sundays
and holidays often vary by the season.
Resorts and restaurants in tourist areas
experience tremendous moves up and
down as they change from the peak
season to off season.
Urban restaurants often see steady
business from Monday to Friday with a
major drop on weekends. There are exceptions when a center city zone has affordable housing options. A strong
Sunday brunch can help utilize the
week's leftovers.
Generally, the greater the sales volatility the higher the cost of sales. The highest food cost results come to restaurants
who rely on a busy season or a major
event whenever the volume is lower than
expected. Operators of Monday to Friday
luncheonettes generally see lower sales
volatility and even food cost numbers.
Better than expected sales levels can
have a very positive impact on food
cost results. Waste and spoilage will decline as safety stocks are used to create
more items for sale. Employee meals
cost declines as a percentage of sales as
revenue increases.
Major weather events can cause
sales declines. The forecast team needs
to pay attention to the 5 day forecast.
If you have a great sales week and a
lower food cost percentage, your gross
profit can increase dramatically. These
weeks can happen for many in May due
◆
to Mother's Day, Cinco de Mayo, milder
weather, graduations and outdoor dining options. If managed properly, your
gross profit in May can equal twice as
much as in a down month like January.
Ski resorts can flip these 2 months since
they are busy in January and fading or
closed in May.
◆
Generally,
the greater the
sales volatility
the higher the
cost of sales.
The number one issue in tracking
food cost results in volatile operations
is to maximize gross profit when conditions are in your favor. Don't be content
to have a good month. Try hard to
achieve a great month.
Many operators are quite good at
slashing staff and closing dining rooms
when business is slow. Since it may be
difficult to pay the bills, everything is
scrutinized carefully and costs are
tightly controlled.
You should have a well rehearsed
plan in place to help maximize gross
profit when sales are at or near peak.
Article by Joe Dunbar. Mr. Dunbar can be
reached by Email:: [email protected] or
800.949.3295. His website is available at
www.foodcostwiz.com & procateringwiz.com or
www.joedunbar.com.
Sarasota to get new mall
at University Town Center
Bloomfield Hills, MI - Gulf coast
residents and visitors in search of new
dining destinations will find some
palate-pleasing options in store at The
Mall at University Town Center, now
under construction in Sarasota. Taubman Centers, Inc. and Benderson Development Company, LLC recently
revealed five restaurants – all new to
the market – opening with the center
next year.
The 880,000-square-foot, $315-million Mall at University Town Center
opens Oct. 16, 2014. With anchors Saks
Fifth Avenue, Macy's and Dillard's and
more than 100 specialty stores and
restaurants, the center will be the region's dominant shopping and dining
destination.
Spicing up the local dining scene is
the center's premier collection of restaurants, all new to the Sarasota market:
◆ BRIO Tuscan Grille, serving authentic, northern Italian cuisine made
from the finest and freshest ingredients
in a Tuscan villa atmosphere;
◆ The Capital Grille, a fine-dining
establishment renowned for its dry-aged
steaks, fresh seafood, award-winning
wine list and personalized, professional
service;
◆ The Cheesecake Factory, a popular full-service restaurant known for its
extensive menu, generous portions and
legendary desserts;
◆ Kona Grill, offering modern American favorites, award-winning sushi and
seasonally inspired menus in a casually
elegant atmosphere; and
◆ Seasons 52 fresh grill and wine bar,
featuring natural cooking techniques,
the freshest ingredients at the peak of
ripeness and an award-winning international wine list.
The Mall at University Town Center
opens Oct. 16, 2014. Located at I-75 and
University Parkway, this world-class
fashion and dining destination will feature approximately 880,000 square feet
of retail space with Saks Fifth Avenue,
Macy's, Dillard's and more than 100
stores and restaurants.
appetizers and sides, and oddities like
doughnut-based sandwiches. However,
super-indulgent items, like Wendy's 9patty burger, are crafted more for social-media buzz than for eating.
5. Pucker up: Forays into less-familiar ethnic cuisines, from Korean to
Scandinavian, are partly responsible for
growing interest in pickled, fermented
and sour foods. Korean kimchi, as well
as pickled onion, jalapeño, ginger and
radish, are emerging everywhere from
ethnic eateries to burger joints. On the
beverage menu, the trend is seen in
sour cocktails as well as new flavor
combinations with sour notes.
6. Day for night: Consumers are less
likely to eat according to a three-squaremeals schedule; they snack, skip meals,
eat breakfast for dinner and vice versa.
More restaurants are introducing innovative breakfast items—like chicken,
turkey or steak breakfast sandwiches or
super-spicy wraps with chipotle or
Sriracha—often available all day. And
while breakfast-and-lunch-only concepts are building a niche, other operators are promoting late-night breakfast
menus, often in conjunction with 24hour drive-thru service.
7. Every daypart is a snack daypart: As the snacking lifestyle goes
mainstream, diners are paradoxically
less interested in snack menus. Millennials see dollar and dollar-plus menus
as the snack menu. LSRs are paying
more attention to snack-size handhelds
and car-friendly packaging; they're also
adding grab-and-go or market-style offerings. As FSR customers move away
from meat-and-potatoes meals, operators are catering to the snacking-andsharing ethos with pairings, trios and
flights from all parts of the menu—from
soup trios to beer samplers to retro
popsicle-flight desserts.
8. On tap: Tap technology is revolutionizing the beverage world: barrel-
8 WAYS
2
6
What’s Going On?
Do you have a new product
or service to introduce to the
public? Did someone just get
promoted? WGO is the place
to announce industry news!
Industry Spotlight
Do you believe your business or
a business you utilize is worth a
closer look? Call us and we’ll
give them and their hard work
the attention it deserves!
3
7
One Stop Shopping
Covers, Inserts, Place Mats, Check Presenters, etc.
Melamine Dinnerware, Specialty Drinkware
Tumblers, Room Service Trays, Buffet Items
CACTUS MAT
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.
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
IF YOU NEED IT - WE HAVE IT!
Ben Miller & Associates
CALL FOR THE DEALER NEAREST YOU:
(954) 805-4705
YOU CAN GET
INVOLVED…
New Openings
Planning to open or reopen a
new restaurant? Maybe your
place is under construction?
Send us the necessary info
and we’ll add you to our list!
Photo Bites
Is there a grand opening of a
new restaurant or other special
event in your area? Let us know
and we’ll try to get some fun
shots for the next issue!
system of advance and inside-therestaurant ordering will emerge—as
well as more customer feedback and
interactive conversations. In the back of
the house, increased use of iPad communication will make new menu items
easier to roll out.
10. Everything is political: Consumers are increasingly aware that the
personal is political—their choices and
those of the restaurants they patronize
regarding food, treatment of employees
and suppliers, sustainability and the environment have real consequences. Consciously or unconsciously, they will
gravitate to concepts that share their
worldview, and some restaurants will
promote this cultural identification.
4
8
Under the Toque
This is where we feature the
talented people who make the
food we love to eat! Do you know
a professional chef with a special
skill or story? Drop us a line!
Classified Ads
The best advertising deal in
America! $149 buys you 12 full
months of classified advertising!
In today’s economy, can you
afford to pass on a deal like this?
EMAIL:
[email protected]
1
5
Advertise Here
Today’s Restaurant is the
best advertising vehicle in
the foodservice industry!
This space is available now!
CALL TODAY !
Calendar Events
Looking for something to do?
Or maybe you’re planning a
special industry affair? Our
calendar is the best place to
find upcoming trade events.
Call today: 561-620-8888
FLORIDA
◆
Customers
are modifying
menu items, which
makes for a slow
service line.
stored cold-brewed coffee that can be
sent through repurposed beer taps, facilitating a new kind of coffee bar; sodawater taps that allow chefs to create
their own fruity soft drinks; wine-ontap tasting stations in high-end supermarkets; keg-wine bar concepts and
retrofits; self-serve beer-tap walls at
high-tech pubs.
9. For fast service, bring your own
device: Customers are modifying menu
items, which makes for a slow service
line. Operators in every segment are
finding new ways to use technology for
faster, more accurate ordering. iPad orders placed tableside will be a point of
differentiation for a few tech leaders,
but primarily a bring-your-own-device
JANUARY 2014
Chicago, IL - Technomic revealed 10
trends expected to hit the restaurant industry—from technology to politics to
menu innovations, the assessment
looks at multiple developments reflecting larger, societal trends and specific,
emerging food preferences.
Technomic's industry consultants
and editors conducted on-site restaurant scene evaluations in cities across
the country, as well as interviews and
surveys of operators, chefs and consumers to determine what the industry
can expect in the coming year. Further,
the trends are backed by qualitative
data from Technomic's Digital Resource Library and quantitative data
from its MenuMonitor database.
Trends include:
1. Convince me it's real: Consumers want assurances that what
they're eating is real—menus describe
items thoroughly, listing not only the
ingredients but also where they came
from and how they were prepared.
Local sourcing is important, but beyond that is the idea of being true to
place; if the restaurant positions itself
as authentically Italian, consumers expect ingredients sourced from Italy
and/or prepared using authentic Italian
methods.
2. Pushing the parameters of proteins: Rising commodity costs for beef
mean that chicken will be big again in
2014. However, pork is rising in popularity—appearing in regional barbecue
items, in Hispanic and other ethnic
fare, in charcuterie and as pulled-pork
sandwiches. Lamb and game meats,
from duck to bison, are also becoming
more popular. Beyond meat, creative
center-of-the-plate egg dishes, as well
as vegetarian alternatives, from mushrooms to beans to soy-based products,
are expected to take hold.
3. Return of the carbs: Starches are
staging a comeback—from ramen to
buckwheat noodles to pasta made with
unusual ingredients. Rice bowls (and
jasmine rice, basmati rice, brown rice)
will be big, in part because of continued
fascination with Asian fare and in part
because of an association with healthfulness. Flatbreads, wraps and artisan
breads, including healthy whole-grain
varieties are on the horizon. Waffles, as
a base or side, make traditional savory
items like chicken seem edgy.
4. Creamy, cheesy, high-fat goodness: Technomic expects more cheese
melts, pasta with creamy sauces, fried
15
Technomic’s 10 restaurant industry trends for 2014
16
JANUARY 2014
The Classified
Ad Special
Now place your ad in 3 easy steps…
1. Go to trnusa.com.
2. Fill out your ad info.
FLORIDA
Click on the “Place Classifieds” menu button.
Select the edition where your ad will be placed,
decide how long your ad will run and then type
in your ad copy in the space provided.
3. Pay with a credit card.
Secure. Use a credit card or your Paypal account.
12 Months
of Classified
Advertising
149.
$
ONLY
12 months of classified advertising on trnusa.com — only $79.
Classified Ads
12 months for only $149.
Classifieds available online at www.trnusa.com
Business for Sale or Lease
Merchandise
BUY or SELL Your RESTAURANT, CALL
TODAY! 786.290.1091 Transworld Business Brokers
*Restaurant Division* Pablo Langesfeld
[email protected] or visit us online at
www.TheMiamiRestaurantGroup.com. 0614
CASH FOR USED RESTAURANT EQUIPMENT!
One piece or entire location. TOP DOLLAR PAID. Also
do appraisals. Call Toby at 561-706-7218 / 800-3308629 Call Today!
Famous Tequila & Taco restaurant/bar for sale
downtown Sarasota 3,000 sq. ft. only $4700 a month
rent. over a million in yearly sales asking $399,000.
Call Gordon at 440-341-5851. 0214
Restaurant and Catering
Business For Sale. 104 Seat
with 2 kitchens and 1 Prep
line, 3700 square feet. Business is open for Breakfast and
Lunch 6 days a week. Closed
Sundays. Largest Catering Business in South Central
Florida. 28 years in Business! Asking $275,000 Call
John at 863-202-0171. Also, 8800 square foot Building also for Sale for $400,000. Restaurant and 3
rental store fronts all occupied and paying rent.
Need Real Estate? Experienced Investor-Realtor locates residential/commercial properties in SE Florida
for you. Gary Kissel, Charles Rutenberg Realty 561
716-4359 www.garysshomesfl.com 0714
Sarasota county Liquor license (4 COP SRX) for
sale asking $205,000 Call Gordon at 440-341-5851.
0214
Employment
Sales Associate wanted for National Company to
call on local merchants and restaurants for an e-mail
& internet program — the most successful and affordable way for a merchant to reach their customers.
Generous Commissions, Residuals & Bonus Potential
for Good Performance. Fax Resume to 631-424-6392
or Call 631-421-7500
Taylor a Leading Restaurant Equipment company
is looking for B2B Sales Reps. Positions available in
Dade, Broward, & PB Counties. Send resume to
[email protected]. Visit us @ www.taylorus.com. 1213
Services
NEED RESTAURANT
/ BAR INSURANCE?
CALL JONATHAN:
954.322.7800
Florida First Insurance
RESTAURANT INSURANCE – We cover the following: Food Spoilage, General Liability, liquor liability,
Equipment Breakdown, Glass, Property (With or Without Hurricane), Sign, Worker’s Comp and much more.
We are Florida First Insurance. Please call us at 954322-7800 or email us your policy for review to
[email protected]. Please ask for Jonathan
Rausch. 1014
RESTAURANT PLACEMENT GROUP – Exclusive recruiting, placement, and consulting services for the
Restaurant, Hospitality, and Food Service industry.
Personalized, professional service with absolute
strict Confidentiality and Guaranteed results. Contact
Ken Spahn at [email protected] or (561)
372-6961; www.RestaurantPlacement.com.
Want your new/existing restaurant reaching the
top level? Chef driven full service consultant for
BOH/FOH. Increase profits. RJ KITCHEN CONSULTING.
rjkitchenconsulting.com. Email [email protected]. Call
954-551-4019. 1014
Place your classified ad now at TRNUSA.COM
The Art of
Recipe Writing
Mark Kelnhofer, MBA
There is something missing in the
restaurant industry. The culinary and
management teams have a strong passion for the menu items that they place
on the menu. They indeed spend a significant amount of time to ensure that
the dish or drink has the proper flavor
profile, quality and presentation. The
process is a true art. Yet, there is a critical
piece that in many cases is either incomplete or even worse, does not exist. That
missing piece is the art of recipe writing.
Too many cases, the proper documentation for what we are all about is either incomplete or missing all together. The
operators that do not have the documentation in place are the ones that may
struggle or even worse fail.
Documented recipes provide so
many benefits that it is important to understand why they are needed. Recipes
first provide a standard that is expected
every time it is executed. The recipe ultimately becomes a training tool not only
for new employees but to also ensure
quality and consistency with all employees. Consistent performance of the recipe
is critical and the documentation becomes the standard that all live by.
Recipes also become the means of how
we identify the costs. Without a complete
recipe, you cannot identify the cost. A
simple review of the completeness of the
recipes can tell you so much.
Recipes are more complicated that some
imagine. There is quite a bit that can be
maintained on a recipe depending on
how much detail you desire. The more
detail, the better the standard becomes.
Let’s first look at what we would call the
header information. This is the general
information regarding the recipe including the title of the recipe, prep times, cook
times and the yield of the recipe. Although this seems basic, in many cases
the most important piece of data that
goes undocumented is the yield of the
recipe. The yield plays an important role
not only in determining what the end result of the recipe is but is it also needed to
determine proper costs and to account
for any associated processes and losses.
Documented ingredient line items
need to have greater detail too. In many
cases when recipes are written, the ingredients are documented very generically.
As an example, a recipe will have an ingredient called ‘tomatoes’. When looking
at the produce order guide, you will see
many variations of tomatoes that are
being purchased (i.e. roma, heirloom,
pear, cherry, beefsteak, green, yellow,
etc.). By being documented generically,
not only are you not able to communicate the proper standard, you also cannot assign the proper cost.
Another ingredient level mistake that
is made is documenting the processes.
Let’s say that the line item that is listed
states “diced tomatoes”, now we have two
issues. The first, of course, is what type of
tomato is being used. The second is who
is actually dicing the tomatoes. If we are
dicing the tomatoes in house, we need a
recipe to account for the process and possible loss. Too many times internal
processes go undocumented. Although it
may be a simple process (i.e. dicing tomatoes), we need a recipe to account for the
◆
loss and time it takes to process the ingredients. Although it may be a simple
process and a recipe may not be needed
for training personnel, it is needed for
costing. Think about all the processes that
are conducted internally where we may
want to account for the process: blanching, dicing, chopping, julienning, thawing, etc. If is purchased pre-diced, then we
need to identify that as well.
As an effective training tool, the
recipe must also have a method or
how the recipe is executed from start
to finish. Ideally, the ingredients
should be listed in the order used and
the method should match the process.
Without a documented method, the
recipe cannot possibly become an effective tool to train and create a standard to abide by. The methods become
a critical part of standardization, quality control and consistency. It is important that they are documented well
and match the process.
◆
The methods
become a
critical part of
standardization,
quality control
and consistency.
Writing a recipe with portion control
tools is very common and should be
used. One missing component is the effect is has on costing. In many cases
recipes are writing utilizing various utensils (i.e. cup, tablespoon, teaspoon, spoodle, etc.) but the quantity of product is
not identified. The density of the product
comes into play. A cup of basil does not
weigh the same as a cup of granulated
sugar. For costing we want to identify
what the proper amount of the ingredient is being used.
There are many other aspects of
recipe maintenance that create greater
detail to the above areas such as identifying the tools and equipment, storage
instructions, food safety, pictures, and
with systems, training videos. There are
many aspects to a properly documented recipe and the details matter.
The recipe becomes an integral part of
what the business is all about. Unfortunately, too many times the recipe is either incomplete or missing altogether.
It facilitates training, creating performance standards, and ultimately is the
necessary tool for costing and the menu
engineering process. Yes, the creating
and passion for food is an art. Writing a
recipe is an art as well. Without the documented recipe, the business will not
have a critical piece to succeed. The
recipe ultimately affects the success and
profitability of the company.
Mark Kelnhofer is the President and CEO of Return On Ingredients LLC and has over 20 years in
management accounting experience including ten
years in restaurant industry. He is an international
speaker on recipe costing and menu engineering. He
can be reached at (614) 558-2239 and [email protected].
structions for product identification,
use of batch/lots numbers, barcodes
and other standards needed for traceability processes. It also includes a section on recalls with steps supply chain
Boneheads
◆
The guidelines
apply to all types
of dairy, deli, and
bakery products…
For more information about the Traceability
for Dairy, Deli, & Bakery Guideline, visit
h t t p s : / / w w w. g s 1 u s . o r g / i n d u s t r i e s / f re s h foods/dairy-deli-bakery/guide and to learn about
the GS1 US Dairy, Deli, & Bakery Traceability
Readiness Program, visit the website online at
www.gs1us.org/DDBreadiness.
IDDBA - www.iddba.org - is a nonprofit
membership organization serving the dairy,
deli, bakery, cheese, and supermarket foodservice industries. Member companies enjoy benefits and services including the annual seminar
and expo, leading-edge research, training programs, management tools, and an annual
trends report. They will be celebrating 50 years
of service in 2014.
FLORIDA
participants can follow should a product withdrawal or recall occur.
Additionally, to support the industry in implementing the traceability
guidelines, GS1 US has developed
the GS1 US Dairy, Deli, & Bakery
Traceability Readiness Program that
includes educational webinars, interactive tools and resources, and a
community of industry peers and
standards experts with whom industry professionals can share industry
best practices and discuss implementation challenges.
from page 1
chise location opening soon in Shreveport, La. and has franchise interest in
Arkansas. That said, Boneheads has also
proven to be a desirable restaurant in
other markets. Its first location in Austin,
Texas opened earlier this year, a Boneheads is scheduled to open in College
Station, Texas early2014 and the brand
has garnered interest from franchisees
both in California and overseas. 2014 is
projected to be Boneheads' best year for
growth, both in number of franchise locations and in system-wide sales.
"I look forward to joining this team
and contributing to the franchise growth
of Boneheads as we head into a new
year," says Brett Sheley, Boneheads’
newly appointed director of franchise
sales. "With a focus on quality ingredients, menu items and customer satisfaction, we are dedicated to finding
entrepreneurs that have the passion to
bring a unique concept like Boneheads
to their local market."
Boneheads Grilled Fish and Piri Piri Chicken
– www.eatboneheads.com - is a culinary experience offering fiery and flavorful cuisine. From firegrilled fish including salmon, tilapia and grouper
seasoned with Boneheads’ signature spices to
chicken dishes marinated with Piri Piri sauce,
Boneheads offers one of the category’s most dynamic menus. Its signature Piri Piri sauce which
is made with the South African Piri Piri pepper, a
spice more commonly found in specialty food
stores and savored by food enthusiasts, is a threetime winner of the prestigious Scovie Award in
2007, 2008 and 2009. Boneheads currently operates five stores.
Restaurant Vendors Association
2013 MEMBERS DIRECTORY • New members are always welcome! Call now 954-584-7330
Alcohol Beverage Law - Food Safety
954.728.9101
S.E.R.V.E . Program, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Michael McClain
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
305.654.8683
Restaurant Beverage Service, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jeff Ostroff
Credit Card Payment Processing
954.380.8996
Service First Processing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jill Perris
Desserts / Ice Cream
954.465.6122 / 954.583.5111
Gelato Fino Desserts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Greg Parker
Dining Rewards
954.579.1649
Rewards Network . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Robert Kovachich
Discount Dining Card
954.830-1811
Primecard. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sherry Funt
Equipment
786.423.8346
KC Kitchen Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Ken Cohen
Exhaust Hood Cleaning
800.675.5946
Airways Cleaning & Fireproofing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Joe Jacobs
Floor Drain Cleaning
800.675.5946
Bio-Clear, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Joe Jacobs
Furniture
855.558.3638
Venue Furniture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Chuck Courter
Grease Trap Maintenance
954.722.2585
All Clear Technologies, Inc.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jennifer Hosler
HVAC, Refrigeration, Kitchen Equipment Repairs
954.489.0104
TWC Services, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Marc Daniels
Insurance
954.829.9706
Anderson Insurance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Eric Anderson
Janitorial Services
866.688.7206 / 954.735.2130
Emmaculate Reflections Cleaning Service . . . . . . . . . . . . . . . . . . . . Jerry Donath
Magazine
954.463.4733
TRAVELHOST Magazine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sharon Zalkin
Music / Audio - Visual Systems
954.292.3524
Mood Media . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Maggie Naylor
Payroll Services
954.309.2610 / 888-717-5577
PayMaster Payroll Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Rey Monzon
Pest Control
954.522.6202
Orkin Pest Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . John Kennedy
Publications
561.620.8888
Today's Restaurant News . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Howard Appell
Refrigeration Door Seals / Gaskets
800.881.4663
Arctic Seal and Gasket . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fred Froberg
Restaurant Brokers
561.350.3365
We Sell Restaurants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Ken Eisenband
Sanitation Chemicals
954.850-3222
Swisher . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Gene Ruggere
Water Systems
855.955.BEST (2378)
Nature!s Best . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Eric Mannis
Visit us online for more detailed Association and membership sign-up information or to see our Buyer’s Guide: www.rvafla.org
S.E.R.V.E. Program, Inc.
We Now Distribute
Premium
Gourmet
LEADERS IN TRAINING AND CERTIFICATION FOR:
• Responsible Alcohol Vendor
• State Approved Employee Food Handler
• Professional Food Manager
• Beverage License / Application
P.O. Box 14516 • Ft. Lauderdale, FL 33302
(954) 321-0886 • (800) 533-6553
www.serveprogram.com • FAX: 954-728-9102
Fountain
Syrups
Post Mix Syrups and a Variety of Top Quality Concentrated Bar Juices
241 SW 21 Terrace, Fort Lauderdale
BROWARD 954-584-7330 DADE 1-800-CO2-TANK
JANUARY 2014
Lawrenceville, NJ - A new implementation guideline for leveraging GS1
global standards for traceability business processes in the dairy, deli, and
bakery supply chain has been released
by the International Dairy-Deli-Bakery
Association, the International Dairy
Foods Association, and GS1 US. The
Traceability for Dairy, Deli, & Bakery US
Implementation.
The guide was developed with
input from industry stakeholders to
provide best practice recommendations to help dairy, deli, and bakery
manufacturers, exporters, wholesalers, suppliers, distributors, retailers, foodser vice operators, and
service providers improve product
traceability processes by leveraging
GS1 Standards.
“Companies that implement the
guidelines can establish an effective
traceability program by identifying,
capturing, and sharing product data
along the supply chain leveraging GS1
Standards,” said Angela Fernandez,
vice president, grocery retail and consumer packaged goods at GS1 US. “By
utilizing GS1 Standards for external
product traceability, the entire industry will see improvements in supply
chain visibility, business efficiency
and food safety.”
The guidelines apply to all types of
dairy, deli, and bakery products,
demonstrating precise “how to” in-
17
Food industry to offer new guidelines for
improving traceability and food safety
• CO2 Gas, Beer Mix • Nitrogen and Helium
• Bulk CO2 in Various Size Cylinders
18
JANUARY 2014
FLORIDA
FINKEL
BUSINESS & REAL ESTATE BROKERAGE
WE HAVE
BUSINESSES
SERVING PALM BEACH, BROWARD
AND DADE COUNTY, FLORIDA!
◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆
BUY OR SELL YOUR
RESTAURANT WITH US!
Call today for more information…
Peter Robinson Sales Agent
561-445-8198
8453 NW 78th Ct, Tamarac FL 33321
[email protected] • www.probinsonbiz.com
FOR A TOP QUALITY DJ AND KARAOKE
HOST FOR PARTIES OF ALL KINDS
COME TO
AAA PARADISE
TALENT
SALES AND INSTALLATION
OF SOUND, LIGHTING, AND
VIDEO EQUIPMENT
(CCEC390X STATE ES 0000414)
“The home of David Lawrence Royale”
South Florida’s Premier Disc Jockey,
MC and Karaoke Show Host
Unmatched Value & Reputation!
Weddings • Parties • Birthdays • Anniversaries • Lounges • Condos
Conventions • Corporate Functions • Picnics • Class Reunions
Call today…
AAA PARADISE TALENT
[email protected]
aaaparadisetalent.com
(954) 938-8637
What’s Going On
ters are inherently fire resistant and do
not support combustion. Fire danger
from flare-up remains the same as with
the standard metal filters and is correlative to the amount of
grease present on the
surface. Based in Jacksonville, Florida the company can be reached
at 800.241.1277.
◆◆◆◆
Chanticleer Holdings, Inc. announced
that the Company has
completed its acquisition of a majority stake in Just Fresh
Restaurant chain. On December 10,
2013, Chanticleer executed its Assignment, Assumption, Joinder and Amendment Agreements with JF Restaurants,
LLC and JF Franchising Systems, LLC,
owners of the Charlotte-based Just Fresh
Restaurant chain.
◆◆◆◆
The new Simplot Bent Arm Ale Beer
Battered Fries are a hit for both taste and
appearance. Tested against some of the
others, Bent Arm Ale Beer Battered Fries
feature a look and flavor that stands out
from the competition, says the company.
Crafted with the winning pale ale from
the North American Beer Awards, Simplot Bent Arm Ale Beer Battered Fries
and Onion
Rings feature a
true craft beer
batter. Brewed
over time by a
highly skilled brewmaster, this awardwinning ale is crafted from the finest
two-row malted barley and premium
Apollo hops for a crisp flavor and rich
amber hue that delivers a beer batter unlike the rest. Call 800.572.7783 for all information or visit the company online at
www.simplotfoods.com/BentArmAle.
◆◆◆◆
Steak 'n Shake, a pioneer and market
leader of the premium burger segment
of the restaurant industry, announced a
major international development agreement in the Middle East, which will
bring this burger chain to Saudi Arabia.
Steak 'n Shake has signed an exclusive
agreement with AB Holdings to open 50 restaurants throughout
Saudi Arabia
during the
coming years.
This agreement
represents the ongoing extension of
Steak 'n Shake by Biglari
outside of the United States.
◆◆◆◆
Meritage Hospitality Group, Inc., one
of the nation's premier restaurant operators, announced it has acquired an additional Wendy's restaurant in
Jacksonville, FL bringing its operations to
119 restaurants in six states. Meritage is
a growth oriented restaurant company
focused on the development of new
restaurants and operating efficiencies
through its web-based operating platform. The Company continues to invest
in infrastructure to support the long-term
fundamentals of the Wendy's restaurant
brand transformation. The Company op-
from page 12
erates 119 quick service and casual dining restaurants in six states including;
Florida, Georgia, Michigan, North Carolina, South Carolina and Virginia.
◆◆◆◆
OpenTable, Inc., the
world's leading provider of
online restaurant reservations, announced that it has
acquired Quickcue, LLC, a
provider of guest management systems for restaurants,
for approximately $11.5 million in cash pursuant to an
agreement and plan of
merger. "We're excited to welcome the
talented Quickcue team to our restaurant technology group," said Joseph
Essas, Chief Technology Officer of
OpenTable. "We're looking forward to
working with the Quickcue engineering
team to accelerate our efforts aimed at
providing our customers with the most
sophisticated mobile waitlist technology
on the market and developing our next
generation hospitality solutions for
restaurants that are primarily walk-in,
but accept reservations."
◆◆◆◆
Florida will soon be home to the
world's tallest roller coaster. The monumental structure will start construction
of a yet (un-named) location in the Sunshine State. It
will tower at 520
feet and riders
will plummet at
speeds of up to
60 miles an hour. At the top or middle of
the ride will be a restaurant. Two glass
elevators will take guests to an observation tower at the top. Reports say the
coaster will debut in spring of 2016.
◆◆◆◆
Domestic table wines dominate
the wine scene in restaurants, bars
and other on-premise locations, according to Technomic's 2013 BarTAB
Report. Generating $10.8 billion in
sales, domestic table wine volume grew
1.2 percent to reach 48.1 million 9-liter
cases and account for 69.4 percent of
total on-premise wine in 2012. By comparison, imported table wine volume
has been essentially flat. "Consumers
see value in U.S.-produced wines they appreciate their quality and
are often familiar with the
brands and appellations,"
says Donna Hood Crecca,
Senior Director at Technomic,
who adds competition is heating
up among domestic wine producers
for inclusion on restaurant wine lists.
"The majority of new wines that have
come to market in 2012 and 2013 are
table wines, and half are domestic
wines from both major producers and
smaller wineries. Wine is now very
competitive in restaurants and bars."
◆◆◆◆
The Middleby Corporation has acquired the commercial refrigeration and
foodservice products business of Celfrost
Innovations Pvt. Ltd. Celfrost will function as part of Middleby Commercial
Food Innovations Pvt. Ltd., the multi-line
equipment manufacturer’s newly established entity in India.
◆◆◆◆
19
Real Estate
Restaurant, business and property happenings in Florida.
Dale Willerton & Jeff Grandfield
The Lease Coaches
tainly increase over time and rarely decrease; negotiating a cap on these increases can allow you to manage your
budget. You may consider negotiating a 5-10% cap
on increases but keep
in that the landlord
will resist any cap and
may only agree to limit
controllable costs but
any ceiling on Operating
Costs will ultimately only
help you as the tenant.
Identify Your Audit
Rights: Some leases agreements will contain audit
rights for the tenant to review the Operating Costs;
however, many leases do not.
Even if your lease does not specifically
state your right to review the Operating
Expenses ask your landlord for details on
these costs if you have concerns. Look for
limitations on how long you have to
challenge Operating Costs from the previous year (e.g. 90 days from the end of
the year); this draws a line on how far
back tenants can go.
Communicate with Your Landlord
about CAM Concerns: Operating cost
discrepancies come in two flavors: hon-
est mistakes or dishonest (deliberate,
negligent or fraudulent) calculations. In
a building where the property is fully or
close to fully occupied, the landlord may
have less reason to try to profit from Operating Costs but may still try to enhance
the property with the tenant’s money.
However, when a property has several
vacancies, the landlord may want to
avoid paying the landlord’s proportionate share of Operating Costs for the vacant units opting to pass this on to the
remaining tenants. Communicating
with your landlord both verbally and in
writing about any Operating Cost concerns you may have is imperative.
Mark your calendar now for March 24, 2014! Dale Willerton is a scheduled
presenter at the International Restaurant
& Foodservice Show of New York (at the
Javits Center in New York City, NY).
For your free copy of Dale’s CD, Leasing Do’s &
Don’ts for Restaurant Tenants, please e-mail to:
[email protected].
Dale Willerton - The Lease Coach is a Commercial Lease Consultant and author of “Negotiate Your Restaurant Lease or Renewal”. He
frequently speaks at restaurant shows and
consults with restaurant tenants throughout
North America. Got a leasing question? Need
help with your new lease or renewal? Call
800.738.9202 or visit www.TheLeaseCoach.com
and/or www.HelpULeaseRestaurant.com.
SOUTH FLORIDA’S
BEST PROPERTIES
Greek Restaurant
Asking $335,000
(F1267897)
POMPANO BEACH
10 year lease • Serving beer & wine • Excellent Atlantic
Blvd. location, near the beach • 60+ seats inside, 20
outside • 2,000 square feet • 9 Years of goodwill
Oceanview Restaurant
Amazing Opportunity
for Quick Expansion
Twelve great South Florida pizza restaurant locations
are available for bulk purchase or individually
✓ All restaurants feature long leases
✓ Very reasonable rent ✓ 20% net return on investment
✓ Very high sales
✓ Purchase price from 300K to 800K for selected locations.
✓ Restaurants located in Palm Beach, Broward and Dade Counties.
Contact Frank Stellino to set up a viewing or to learn more about these listings:
Cell: 561-305-2772 Email:
[email protected]
Stellar Properties of Boca Raton, P.A.
Office: 561-995-2731
1200 Clint Moore Rd. Suite 9 • Boca Raton, FL 33487
ASKING PRICE: $700,000.00
Beach Boardwalk
Hollywood Restaurant
Asking $275,000
(A1874854)
HOLLYWOOD
2,000 square feet • Live and work in Paradise! High
traffic location. • On the beach boardwalk, Hollywood,
Florida. • 60 Seats • 10 years on the lease • 2013
Gross Income $875,000
(F1267571)
Asking only $245,000 OCEAN DRIVE, HALLANDALE
3,000 square feet • Overlooks the ocean! High traffic
location • Capacity 210, plus bar area! • Ocean view
with patio overlooking the Atlantic! • Now open for
dinner only. Illness forces sale. • 2013 Gross Income
approx. $1,000,000. • Entertainment & liquor license.
Miramar Restaurant
Asking only $299,995
3700 sf bldg, 24,000 sf lot • 114 seats • 4COP License
• 2 years on lease, but landlord may give 20, or sell
real estate also • High traffic location • Owner says,
grossing $16k-18k /week • Owner financing possible.
Deli Restaurant
Pizza Restaurant
(A1874854)
(A1857349)
Asking $225,000
Asking $175,000
OAKLAND PARK BLVD, OAKLAND PARK, FLORIDA
76 seats inside, 22 outside • Beautiful full service deli in
busy, high traffic shopping center. • Now serving
breakfast and lunch only. • Owner financing possible
with 30% down.
(A1886475)
STATE ROAD 7, MIRAMAR
OAKLAND PARK, FLORIDA
New 10 year lease possible • Serving beer & wine
• Excellent location, near the beach, East Oakland Park
Blvd. • Owner financing possible with 30% down.
Contact [email protected] for information
about current properties for sale, or to discuss selling yours.
Premier Hotel Realty, LLC
Florida Commercial Real Estate Brokerage
Rick Tobin, Owner / Broker
954-892-5580 • www.PremierHotelRealty.com
FLORIDA
In our experience as The Lease
Coach, we have met many tenants
who question Common Area Maintenance charges (otherwise known as
CAM costs or Operating Costs). Considering the importance (and potential
impact) of these charges, we have devoted a great deal of attention to the
matter in our new book, Negotiating
Commercial Leases & Renewals For
Dummies. Here are just a few things
you will need to know:
Look at What You’re Paying For: The
majority of commercial lease agreements may stipulate the specific components of the Operating Costs that the
tenants need to pay for. Typical categories include general maintenance,
painting, lawn cutting, snow removal,
property insurance and so on. Almost
every lease agreement has an Operating
Cost clause which typically defines these
Common Area Maintenance charges in
a short – or long-detail. From a restaurant tenant’s perspective, longer is better
because it creates certainty and does not
allow for surprises in what is considered
a valid Operating Cost.
Understand why Proportionate
Share Counts: If a tenant occupies seven
percent of a commercial property, they
can typically be required to pay seven
percent – their proportionate
share – of the Operating Costs as additional rent. But not all
tenants use Operating
Costs proportionately.
For example, you may
be in a shopping mall
that has a second floor
office component with
a lobby and elevators;
why should you as a
restaurant tenant on the
main floor have to pay
for a share of the lobby
cleaning and elevator
maintenance or repair that
you do not use or benefit from? Don’t be
afraid to question or dispute the Operating Costs and your proportionate share.
Capping the Operating Costs: You
may well hear from most commercial
real estate professionals that Operating
Costs are not negotiable; there are, however, aspects of Operating Costs that can
indeed be changed to the tenant’s
favour. Operating Costs will almost cer-
JANUARY 2014
5 CAM considerations for restaurant tenants
20
JANUARY 2014
FLORIDA

TRN FL 0114_Today`s Restaurant

Transcription

Similar documents

Maggiano`s Little Italy.indd

Map of Kirjurinluoto

- La Gentilhommière

Fairfield County - Christopher Noland

San Francisco Chronicle "Bay Area`s Top 100 Restaurants"

Meetings and Events

Get the details on all the efforts and successes from Main Streets

The Central Connecticut Health District has developed a community

Divane: Divine!

Poster