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FLORIDA EDITION FLORIDA’S FOODSERVICE INDUSTRY NEWSPAPER NEWSPAPER  ◆ $3 WWW.TRNUSA.COM VOLUME 18 NUMBER 2  ◆ FEBRUARY 2014 Universal Orlando unveils expansion plans for Citywalk Historic expansion kicks off an epic year for Universal Orlando Resort Appetizers: Restaurant.com predicts 2014 restaurant trends 4 ACF unveils new logo on 85th anniversary 11 Lactalis Culinary’s Black Diamond Cheddar 13 Entrées: Advertisers Directory. . . . . . . . 2 Calendar Events . . . . . . . . . . . . . 14 Classified Ads. . . . . . . . . . . . . . . . . 16 New Openings . . . . . . . . . . . . . . . . . 7 Real Estate . . . . . . . . . . . . . . . . . . . . . 19 Under the Toque . . . . . . . . . . . . . 13 What’s Going On . . . . . . . . . . . . . . 3 Dessert: CALL TO RESERVE AD SPACE: 561.620.8888 PAID WEST PALM BEACH,FL PERMIT NO. 4595 REAL ESTATE SPECIAL ISSUE PRSRT STD US POSTAGE : NTH T MO X E N ORLANDO – Universal Orlando's CityWalk will undergo a historic expansion during 2014 - all part of an epic year for Universal that will include the opening of the destination's largest hotel, Universal’s Cabana Bay Beach Resort, and The Wizarding World of Harry Potter - Diagon Alley. Universal Orlando announced that it will open eight new venues across CityWalk throughout 2014 as part of a bold growth strategy designed to complement the entertainment complex’s popular collection of national brands. The expansion comes after a nationwide search for culinary concepts that include a mix of established national brands, up-and-coming concepts and Universal's own creations. The new venues will share an overall theme that includes inviting common areas, al fresco dining, open kitchens and more. "We want Universal CityWalk to grow along with the rest of our destination," said Ric Florell, Senior Vice President and General Manager of Resort Revenue Operations at Universal Orlando. "We are bringing our guests an amazing new collection of experiences that will be worldclass and offer something for everyone." The new venues include Hot Dog Hall of Fame, featuring iconic hot dog creations from some of our nation’s most famous ball parks. Universal part- nered with Steven Schussler, the global culinary concept creator behind popular restaurants like Rain Forest Cafe, Backfire Barbecue and more, to bring his Hot Dog Hall of Fame concept to CityWalk. They also include CowFish, an innovative and trend-setting concept out of Charlotte, North Carolina with a signature dish called "Burgushi;" and popular frozen treat spots Cold Stone Creamery and Menchie’s. Original concepts include Antojitos Authentic Mexican Food, a unique tapas-style restaurant, Bread Box, a home-style sandwich shop; A new modern Italian kitchen concept, where guests can watch as the culinary team handcrafts their pasta from scratch; and Red Oven Pizza Bakery – Universal’s first-ever Neopolitan-style pizza bakery, which is now open. A full list of new venues and descriptions can be found below. Exact opening dates will be released at a later time. Since its opening in 1999, Universal CityWalk has served as the “entertainment capital of Orlando,” quickly becoming the hottest place in town among locals and visitors to grab a bite to eat, catch a movie, dance the night away and more. The two-tiered, 30-acre complex features a collection of nightclubs, restaurants and shops themed after some of the most recognizable See UNIVERSAL page 14 Culver’s plans Florida expansion Prairie Du Sac, WI - The Midwestbased Culver's Restaurant chain is planning restaurant expansion in all Florida Designated Market Areas (DMA) beginning in 2014. Culver's is an expanding fast-casual franchise chain with nearly 500 independently owned and operated restaurants in 21 states. The chain already has three restaurants operating in Naples, Fort Myers and Port Charlotte. Others are under construction in Sarasota and Estero. Expansion into the Orlando market was announced in July. "We've had enough interest from potential franchise partners in the entire state of Florida and our existing franchise partners that we can move ahead with expansion plans for the entire Sunshine State," says Phil Keiser, President and Chief Operating Officer. Specific locations and timelines have yet to be determined although the chain is planning to have 15 restaurants operating or under construction by the end of 2014. The restaurants' award-winning customer service is based on small-town, Midwestern values, genuine friendliness and an unwavering commitment to quality and cleanliness. Signature items include the ButterBurger, (from the lightly buttered bun) made from fresh, never frozen U.S. beef, and fresh Frozen Custard, including the famous Flavor of the Day program. "We're looking forward to bringing the Culver's experience to guests all over Florida," says Keiser. "We know there are many people from the Midwest who know the Culver's brand. They'll be great ambassadors for our food and hospitality." The roots of Culver's can be found in a small southern Wisconsin community of Sauk City. Thirty years ago this July, the Culver family opened their first restaurant surrounded by farms that produced the dairy prod- ucts and grew the food. Restaurants have been a way of life for the Culver family. Craig Culver, his wife, Lea, and Craig's parents, George and Ruth, are all co-founders of Culver's. George and Ruth previously owned and ran several supper clubs. In 1984 they converted a former A&W root beer stand and christened it "Culver's Frozen Custard and ButterBurgers." Today this same family-owned and operated culture is passionate about providing, great service, great-tasting, hand-crafted, cookedto-order-food and an environment that is genuine and respectful of team members and guests. Visit them onlnine at www.culvers.com. 2 Appell Pie FLORIDA FEBRUARY 2014 Empty plates Howard Appell Several years ago I joined Facebook, I think it was in 2009 with everyone else who had nothing to do during the work day except look at what other people were moaning about. I am as guilty as you are for continuing to look at your posts and comment on them sometimes. I honestly still don’t get it but it does seem to have a way of connecting you with people you don’t get to see very often and every once in a while an old friend from High School or College drops by to remind you of what a nerd you were. It seems that many people get pleasure out of taking pictures of food they are about to eat and it’s usually food that’s not recommended on my diet. Many of the chefs on my friends list show beautiful pictures of their newest creations or dishes they are learning how to prepare. As you know, if you have been reading my column, I am “Mr. Outside the Box” and this didn’t seem entirely correct to me. I eat out a lot, part of the job and one night my friend took a picture of his food as it was presented to him. I didn’t want to copy him so I waited until I had finished eating and I took a photo of my plate and bam Empty Plates was born. I posted the photo on my Facebook page with the name of the restaurant and the food I had just consumed. I have to admit it wasn’t pretty but that was the idea. Empty Plates was not widely praised by all of my “Friends”. After a few posts they were begging me to stop doing it, all the more reason to continue doing it. After all I was eating out, supporting my industry and giving the restaurant ◆ Today’s Restaurant Publisher a plug on the Internet. I became obsessed with Empty Plates in Florida, Georgia, California, Colorado, Tennessee and dreamt about going to exotic places to share my ◆ After a few posts they were begging me to stop doing it, all the more reason to continue doing it. Empty Plates. My friends begged me to stop. Why? Guess what happened over a few months. I slowed up on the postings for a few weeks and low and behold the people who were so against it were now asking me to do more Empty Plates. I was amazed but then I realized that I had done nothing but market the Empty Plates and people were beginning to take notice of it. I was Branding, doing Public Relations and if I could make a buck doing it I would advertise it too. If you want to see some of the Empty Plates go to my Facebook page, Howard Appell and go to Today’s Restaurant’s page and like it. I would appreciate it, I don’t know why but someone else marketed this “like” stuff and I’m only human. By the way don’t try your own Empty Plates posts, it’s dangerous to your relationships and my attorney will contact you in the morning lol. Index of Advertisers AAA Paradise Talent...............................15 Abacus .........................................................4 AMC Wholesale..........................................5 Broward Nelson Fountain...............9 & 17 Culinary Software Services....................8 Filter Pure....................................................2 Finkel Business Brokers........................ 18 First Florida Insurance ...........................16 Florida Restaurant Assoc. ....................12 Gelato Fino.................................................13 Gordon Food Service................................11 Humphooks ...............................................10 The Ice Cream Club ..................................11 Infrico..........................................................10 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........................................6 Protective Enclosures..............................5 Restaurant Database Services..............6 Restaurant Vendors Association.........17 S.E.R.V.E. ....................................................17 Stellar Properties.....................................19 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. Brazillian seafood restaurant, Shrimp House will open its 2nd US location in Feb or March at the Dadeland Mall. Plans call for six additional restau- rants this year in Florida including Town Center in Boca, Sawgrass Mills in Sunrise, and International Mall in Doral. Other locations include International Mall in Orlando, Melbourne Square Mall and other areas in West Florida. ◆◆◆◆ Pactiv LLC, a leader in foodservice packaging, has added a new line of foam cups to its EarthChoice® portfolio. The new foam cup is made with up to 25 percent Post-Consumer Recycled Content material. The first in the foodservice industry, according to the company, these cups provide a cost-effective alternative to sustainable cups. The new cups incorporate up to 25 percent postconsumer recycled content, which is material that has been used by consumers, diverted from landfills and manufactured into new products. Plus, the new cup design conveys a high quality image and provides excellent performance. For more details visit www.pactiv.com. ◆◆◆◆ On January 7th, 2014 Vivonet Acquisitions Ltd. added to its cloud POS product line by including a new consumer self-ordering product called TODAY’S RESTAURANT  ◆ WWW.TRNUSA.COM Vivonet Kiosk.Vivonet Kiosk is a restaurant branded iPad application that helps restaurant consumers browse a restaurant menu, place an order and pay their tab with their credit card. All three steps take only minutes and no server or staff member is required. The new product operates in unison with Vivonet's cloud POS systems, making it easy for restaurateurs to access all their POS reporting data from one streamlined source. The self-ordering product will help restaurants increase profits by serving more customers in less time, while lowering labor costs. More importantly restaurant staff will have more time to move the restaurant forward by interacting with customers and improving overall customer experience. Restaurants using Vivonet Kiosk will be seen as innovators within their market for a low price point compared to the industry average. ◆◆◆◆ See WHAT’S GOING ON page 6 FLORIDA ◆◆◆◆ Elebev Holdings, LLC is a Miami-based, secured ice company. The first product, Sfiro - the world's first secured ice sphere, has just launched. Sfiro is designed for a premium drinking experience by complementing crafted cocktails and high-end, single-pour spirits. Sfiro addresses a void in the beverage industry as a pure, tasteless, and odorless ice product that eliminates contaminants and impurities originating from ice, says the company. The product has no taste and melts at significantly slower rates than traditional cubes due to the unique surface area-tovolume advantages of a single large sphere. Slightly larger than a racquetball, Sfiro presents elegantly in the glass with a unique crystal clarity, free of air bubbles and imperfections. Visit www.sfiro.com for more details. FEBRUARY 2014 Pie Five Pizza has entered Florida with the opening of their first of 25 planned Florida locations, at the Gateway Center in Port Orange. Local restaurateur L. Gale Lemerand was one of the first developers to sign on with Pie Five. He’s moving quickly to introduce the nation’s leading fast-casual pizza brand to the state, after seeing the concept c a t c h f i re i n o t h e r markets. Lemerand has signed two development agreements to bring a total of 25 Pie Five restaurants to Florida, covering the Orlando, Gainesville, Melbourne, Daytona Beach, St. Augustine and Jacksonville markets. The former Managing Partner at Carrabba’s Italian Grill, John Tintsman, will serve as Vice President and Chief Operating Officer to support the expansion. Kevin Ringueberg recently joined the team as Director of Training & Development. 4 FEBRUARY 2014 FLORIDA Restaurant.com predicts 2014 restaurant trends Restaurant.com, the nation’s largest dining deals site, is letting diners and restaurant operators know what the industry has in store in 2014. With the exception of certain comfort foods, Restaurant.com foresees a return to simpler menu items and fresher, healthier ingredients in the coming year. Restaurant.com is releasing a complete list of 2014 Restaurant Food Trend Predictions, with insight from Restaurant.com President, and Chief Marketing Officer and resident trend-guru Christopher Krohn. From eggs and super foods to chili sauces, restaurant-goers are bound to find many of these food items in restaurants in 2014. Restaurant.com’s 2014 Food Trend Predictions: 1. Egg-cellent Adventures – That’s right, diners will be seeing and eating a lot more eggs at restaurants in 2014. Chefs are already starting to top America’s favorite foods with eggs – on burgers and pizza, for example. Eggs are versatile, nutritious and can be worked into lots of dishes, such as salads and stirfries. The “breakfast for dinner” craze and increasing popularity of regional specialties like Korean Bibimbop and Mexican Heuvos Rancheros will continue to accelerate this trend as well. 2. Farm to Fork – In 2014, the farmto-table trend will grow, driven by diners’ growing eco-awareness and their desire for the wholesome simplicity of homestyle cooking and minimally-processed foods. Riding this wave, restaurants are returning to their predecessors’ roots, locally sourcing fresh produce and natural ingredients and cooking them up in a style that more closely resembles the authentic recipes that once graced grandma’s kitchen table. For examples of this trend, look for fresh-baked biscuits, locally produced cheeses, egg dishes (see previous trend), honey-sweetened desserts, and beef alternatives such as rabbit, lamb, and dark-meat poultry on more menus in 2014. 3. Tea Time, All the Time – Made popular by Asian restaurants, green tea is an increasingly popular beverage and ingredient choice used in restaurants across the United States. Krohn predicts that items like green tea cupcakes, sorbets and macaroons will soon be popping up in local bakeries. Ground teas like matcha and chai will be used as dry rubs and marinades for beef, chicken or veggies. Tea-smoked salmon and pork will both make headway in the New Year, and English-style tea-time gatherings at local cafes will also be big. Add to tea’s traditional role as a popular beverage choice (sweet tea will be inescapable in restaurants this summer), and it’s easy to see why this ancient ingredient is a frontrunner for 2014 fame. 4. Bread-y When You Are – Americans are re-thinking their relationship with this staple, and the role of bread in our diets is changing rapidly even as the bread choices available to diners continues to increase. As a result, some bakeries have become key drivers of the aforementioned farm-style food movement. And many restaurants have begun baking their own artisan breads in house, livening up sandwiches and burgers with special loaves, from ciabatta, to challah, to pretzel. With options like brisket on brioche, pesto-drizzled croutons, and Panini on sundried tomato focaccia, American menus will continue to feature bread in various styles like never before in 2014. 5. It’s A Bird, It’s a Plane, It’s… SuperKale? You’ve probably heard the buzz about 2013’s salad darling, kale, but there may be others on this vitamin “A Team” you have yet to discover. Some of these remaining Super Foods include ingredients less familiar to the nation’s restaurant tables, like pomegranate, quinoa and flax seeds. Others are traditional menu items that diners are rediscovering as members of the Super Food “swat” team. Sweet potatoes, salmon, broccoli, cauliflower, squash, beets and shrimp all make this list. Chefs everywhere are taking notes on three super food types in particular : Power-packed veggie-based phytonutrients (found in such delectables such as squash, arugula, heirloom tomatoes, kale, sweet potatoes and broccoli); disease-fighting antioxidants (coming from a variety of tasty treats, such as pomegranates, beets, tea, cinnamon, chocolate, and cauliflower); and healthy Omega-3s (from salmon, shrimp, quinoa and nuts, to name a few). Grandma may not have understood the science behind these Super Foods, but Restaurant.com predicts there will be a proliferation of these nutritional darlings on restaurant menus in 2014. For additional details from Krohn’s predictions as well as the remainder of Restaurant.com’s 2014 Food Trend Predictions list, read the Restaurant.com consumer blog, The Dish. Restaurant.com is the trusted and valued source connecting restaurants and diners nationwide. The company offers savings at thousands of restaurants nationwide with more than 50,000 gift certificate options. Restaurant.com brings people together to relax, converse and enjoy well-prepared and -served meals at affordable prices. Restaurant.com has operated since 1999 and is based in Arlington Heights, Ill. Restaurant.com President and Chief Marketing Officer Christopher Krohn oversees the growth and development of the nation’s largest restaurant deals site.With direct oversight of the company’s information technology and marketing teams, Krohn is focused on optimizing the consumer experience to drive the business and brand forward. An enthusiastic diner, Krohn’s passion for quality food choices and knowledge of the restaurant industry make him the go-to authority on food trends for restaurants. TODAY’S RESTAURANT  ◆ WWW.TRNUSA.COM By A Brad Cozzi Conclusion: Free cash flow is the cash available for the business expansion. When looking at funding investment opportunities many investors consider and analyze free cash flow. This approach gives the investors the advantage of dissecting company finances beyond the accounting devise; keep in mind accounting can be devised to manipulate earnings while it is difficult to fake free cash flow. Essentially free cash flow analysis is a stronger analysis in indicating the potential path of company growth and future capacity to generate more profits. To counteract the selling cycle cash consumption machine, businesses' need to understand that the disburse- bad in itself. If free cash flow is negative, it could be a sign that a company is making large investments. If these investments earn a high return, the strategy has the potential to pay off in the long run.” FLORIDA ◆ When looking at funding investment opportunities many investors consider and analyze free cash flow. ment cycle (managing expenditures and cash payments to vendors, employees, and other creditors) can be leveraged and managed to be a primary source of cash for your business. Note: Negative free cash flow is not FEBRUARY 2014 Every restaurant owner knows the challenge that comes with managing the ins and outs of cash flow. You have attracted loyal customers become an expert at acquiring new business; yet still may be kept awake at night with cash flow concerns. Understanding, Free Cash Flow is important and the opportunity cost of not can be devastating. Earnings are frequently disguised by accounting gimmicks, but it is more difficult to fake cash flow. Insight: Looking beyond the years under analysis and going back as far as five years, will identify the pattern of free cash flow by examing: increase/decrease patterns and restaurants' spending behavior and investment activities. In depth analysis will be relied upon by investors to determine whether the business is generating returns that justify non distribution of the cash. Free cash flow fundamentally in business measures performance by considering the cash available for distribution to the stakeholders and in settling the short term debts. Essentially, free cash flow is calculated as operating cash flow plus depreciation/amortization minus capital expenditure and increase in working capital. Free cash flow can also be defined as the available cash for company expansion; the free cash flow is not easily manipulated by window dressing financial statements. Insigtht: Two areas offer significant opportunities for creativity when looking to improve cash flows: • Leverage your vendors, suppliers and financing sources. They don’t want to lose your business, so placing just the right amount of leverage on these groups can result in enhanced cash flows because liabilities offer a source of cash. • Manage external sources of cash proactively. Relationships with banks, leasing companies and even the federal government to ensure that cash is made available when needed. Surplus or free cash flow is calculated from income statement information, cash flow and balance sheet information. The challenging part in determining the discretionary cash flow can be in the calculation of the delta in working capital. The working capital is calculated as current assets minus liabilities. The measurement KPI, key performance indicators of discretionary cash flow, ROI, Return on investment vis a vi change in working capital is evaluated, than bench marked. In a subsequent article change in working capital, we drill down on this topic. 5 Intelligently managing your restaurant cash flow 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] TODAY’S RESTAURANT  ◆ WWW.TRNUSA.COM 6 FEBRUARY 2014 FLORIDA What’s Going On Beef Jerky Outlet in Destin has a new owner. The BJO Franchise has welcomed Scharlean Cooper into the family. The Destin store will be managed by Casey Lowery. Paul Lyons, Beef Jerky Outlet Franchise COO, is confident that the new Destin management team will be successful. "Scharlean's business experience makes her an ideal franchisee. The Destin store has always been a strong performer. We are sure that the new ownership will bring added focus and determination to maximize the store's potential," said Lyons. The Destin store is now open in a new location directly across from Bass Pro Shops from page 3 and adjacent to the Hard Rock Cafe. The store address is 4311 Legendary Drive in the Destin Commons mega mall. "The Destin store is in line with the Beef Jerky Outlet Franchise strategy of locating near active tourist venues. The foot traffic at the new store location is just off the chart,” said Lyons. Beef Jerky Outlet stores feature the world’s largest selection of beef, turkey and wild game jerky available under one roof. Walking into a Beef Jerky Outlet store, customers are surprised by the wide selection of flavors. The bulk jerky is set out in authentic covered barrels for sale by the pound. Scott Parker, Beef Jerky Outlet President, Stirling Wholesale CATTLE BRANDS • PRIME MEAT CUTS Your Winning Combination in Custom Cut Fine Meats and Seafood 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 puts it best, “When folks see the store their eyes light up; they want to get in and see what it’s all about. They come inside and there are 200 or more different kinds of jerky, including exotics like alligator and kangaroo. We have some other items, too — sausages, popcorn, peanut butters — but make no doubt about it: beef jerky is the primary focus.” ◆◆◆◆ Marriott Grande Pines Golf Club in Orlando - Plans call for the 207 acre golf course redevelopment into a mixeduse project with apartments, 100 timeshare units, 150 hotel rooms and 120,000 square feet of commercial space - restaurants, retail and others. Construction is due to start late 2014. ◆◆◆◆ On Jan. 11, PGA National Resort & Spa added another component to its award-winning hospitality offerings: iClub Piano Bar, a sophisticated lounge featuring live music alongside cocktails and light fare in an atmosphere reminiscent of classic supper clubs and piano bars. It offer locals and resort guests world-class entertainment and hospitality. Following recent $100-million property-wide renovations, iClub Piano Bar joins a trifecta of offerings at PGA National that invite guests to “linger longer,” including the signature restaurant, Ironwood Steak & Seafood, and iBar in Palm Beach. “With the addition of iClub Piano Bar, we’re thrilled to offer guests a total entertainment experience for their evening out,” says Joel Paige, vice president and managing director of PGA National Resort & Spa. “They can start with a hand-crafted cocktail at iBar, followed by an amazing dinner at Ironwood Steak & Seafood. Then, iClub Piano Bar provides the perfect nightcap with desserts, drinks and live entertainment. We know area residents, in addition to resort guests and members, are going to love the feel of classic sophistication and decadence.” ◆◆◆◆ Make Thousands of Dollars in Net Profit! Restaurant Database Services is the #1 Source for Restaurant Loyalty Marketing! • Communicate with customers on a regular basis • Achieve measurable results • Build your exclusive secure database • 62% of all new business comes from referrals • Any restaurant, anywhere • NO MORE EMPTY SEATS! CALL FOR PROGRAM DETAILS! Restaurant Database Services PO Box 810938 • Boca Raton, Fl. 33481 561-912-7400 www.guestcontact.com We’ve been helping restaurants GROW for over 14 years! Reily Foods Company, New Orleans, Louisiana, announced the acquisition of the New England Tea & Coffee Company, Malden, MA, one of the country's largest independent coffee roasters. Terms of the transaction were not disclosed. This transaction is not expected to change the day-to-day operations of the New England Tea & Coffee Company, which will operate as New England Tea & Coffee Company, LLC, a subsidiary o f Re i l y Fo o d s Company. All production and distribution activities of New England Coffee will continue as usual, and no employee changes are expected. New England Coffee is a leading marketer of bagged coffees, flavored coffees and has one of the fastest growing single pod coffees on the market. New England Coffee's five shareholders include James M. Kaloyanides, John C. Kaloyanides, TODAY’S RESTAURANT  ◆ WWW.TRNUSA.COM Mi c h a e l Ka l oy a n i d e s, St e p h e n Kaloyanides, Jr., and James Dostou, all of whom will leave participation in the day-to-day operations of the company, although James Kaloyanides will continue to represent the company's coffee interests to the National Coffee Association headquartered in Malden, Mass. New England Coffee was founded in 1916 by the Kaloyanides and Dostou families. New England Coffee packaged coffee is available in supermarkets across the U.S., online and brewed at more than 5,000 foodservice locations and can be found at www.newenglandcoffee.com. ◆◆◆◆ The National Restaurant Association will host its annual Show this year May 17-20 in Chicago at McCormick Center. Every year, over the course of four days, more than 1,800 suppliers and tens of thousands of buyers come together to make lasting connections that drive business profitability and shape the future of the restaurant, foodservice and hospitality industry. The National Restaurant Association has selected Sam Facchini, Co-Founder and Co-Owner of Metro Pizza, to serve as its Convention Chair for the 2014 National Restaurant Association Restaurant, Hotel-Motel Show and the 2014 International Wine, Spirits & Beer Event. For all information on this Show visit www.show.restaurant.org. ◆◆◆◆ The National Restaurant Association has developed an online solution to help restaurateurs comply with the new FLSA notification requirement and keep track of the employees that they have notified. While the law does not require employers to track notifications, the tool give the employer a way to prove they have kept up with the law’s requirements. For all information visit www.restaurant.org. ◆◆◆◆ Saks at The Florida Mall in Orlando will close shortly. It will be replaced with a new Food Court. The new food space is expected to open in spring 2015 and will offer 16 eateries. Two new restaurants will open adjacent to the food pavilion. The mall is located at 8001 S Orange Blossom Trail and can be reached at 407.851.7234. ◆◆◆◆ Lennox Industries, a leading provider of high-efficiency HVAC products for the light commercial industry, has announced it will be expanding its portfolio in 2014 to serve the North America Commercial HVAC market. Widely used throughout Europe and Asia, Variable Refrigerant Flow ( VRF) Technology within North America is forecasted to achieve double-digit growth rates over the next five years as market acceptance continues to increase. “We are excited to be able to serve the North American Commercial See WHAT’S GOING ON page 10 7 New Openings Subscribe to the New Openings email list at www.trnusa.com! New Hotel Openings ◆ PARK INN BY RADISSON ORLANDO-CELEBRATION 3011 Maingate Lane, Kissimmee ◆ FOUR POINTS BY SHERATON JACKSONVILLE BEACHFRONT 11 1st Street North, Jacksonville Beach ◆ HOLIDAY INN EXPRESS HOTEL AND SUITES ORLANDO EAST 12250 E. Colonial Drive, Orlando ◆ EPICUREAN HOTEL, 1207 S Howard Ave, Tampa ◆ MARRIOTT STANTON SOUTH BEACH, 161 Ocean Drive, Miami Beach ◆ GLUNZ OCEAN BEACH HOTEL AND RESORT 351 East Ocean Drive, Key Colony Beach Hotels Under Construction ◆ COURTYARD BY MARRIOTT, 4800 Main St, Jupiter, Jun-Jul ’14 ◆ WYNDHAM GARDEN 311 - 333 South Ponce de Leon Blvd, St Augustine, Nov - Dec 2014 or later ◆ SHELBOURNE HOTEL, 1801 Collins Ave, Miami Beach, Mar-Apr ’14 ◆ HYATT HOTEL, 1600 Collins Ave, Miami Beach, Jun-Jul ’14 ◆ FOUR SEASONS RESORT ORLANDO @ WALT DISNEY WORLD 10100 Dream Tree Blvd, Golden Oak, Aug-Sept ’14 ◆ ELEMENT MIAMI DORAL, 3265 NW 107th Avenue, Doral, Jan-Feb ’15 ◆ ALOFT SOUTH BEACH, 2360 Collins Avenue, Miami Beach, Feb - March 2015 ◆ ALOFT SARASOTA, One Palm Avenue, Sarasota, Aug - Sept 2015 ◆ ALOFT TAMPA DOWNTOWN, 100 W John F Kennedy Blvd, Tampa, May 22 2014 ◆ ALOFT CORAL GABLES 2524 South Le Jeune Road, Coral Gables, January 1 2016 ◆ RETRO-THEMED UNIVERSAL’S CABANA BAY BEACH RESORT 6550 Adventure Way, Orlando, Mar-Apr ’14 ◆ RESORT-STYLE RESIDENCE INN BY MARRIOTT Collins Avenue and 92nd Street, Miami Beach, March - April 2015 ◆ LEGOLAND HOTEL, 1 Legoland Way, Winter Haven, Apr-May ’15 or later ◆ 24-STORY OCEANFRONT CONRAD FORT LAUDERDALE 551 N Ft Lauderdale Beach Blvd, Ft Lauderdale Beach, Oct - Nov 2015 ◆ MONARCH HOTEL (plans just approved), 9540-50 West Bay Harbor Drive, Bay Harbor Islands, 2015 or later ◆ CABANA BAY BEACH RESORT 6000 Universal Boulevard, Orlando, March 2014 in stages ◆ HOTEL (to be named) 15-stories, 430 N. Gulf View Blvd, Clearwater Beach, 20142015 ◆ NOBU HOTEL WITHIN THE EDEN ROC MIAMI BEACH 4525 Collins Ave, Miami, 2014-2015 ◆ MIAMI BEACH EDITION (also 2 bars + rest), (was the Seville) 2901 Collins Ave, Miami Beach, Oct - Nov 2014 ◆ HILTON CABANA MIAMI BEACH, Miami Beach, March 15 2014 ◆ THE SURF CLUB + ITALIAN EATERY REST LORENZO 9011 Collins Ave, Surfside, Feb - March 2016 (not a type) Subscribe to the New Openings and have it emailed to you at least 2 weeks before we go to press every month! Go to www.trnusa.com now for more info! Under Construction ◆ BULL CREEK FISH CAMP RESTAURANT 3861 CR 2006, Bunnell, April - May 2014 ◆ DONGWEI, 6417 Stirling, Davie, Feb-Mar ’14 ◆ LE MACARON FRENCH PASTRIES 3200 N Federal Hwy Ste 201, Ft Lauderdale, Feb-Mar ’14 ◆ BIMINI BAY REST & BAR, 353 S US Hwy 1, Jupiter, Feb-Mar ’14 ◆ YOGO JUZ - YOGURT & COFFEE SHOP, 9541 NE 2nd Ave, Miami, Feb-Mar ’14 ◆ VALENTINO'S, 620 South Federal Highway, Ft Lauderdale, Sept - Oct 2014 ◆ 10 FRUITS, 2516 Ponce de Leon Blvd, Coral Gables, Feb-Mar ’14 ◆ CAFÈ MITA, 2626 Ponce de Leon Blvd, Coral Gables, Feb-Mar ’14 ◆ LECHON BRASSERIE, 6262 Collins Ave, Miami Beach, Feb-Mar ’14 ◆ V'S TOWN TAVERN, 790 SW St Lucie E Blvd, Port St. Lucie, Feb 20 2014 ◆ HAVANA 1957, 14571 SE 5th Street, Pembroke Pines, Feb-Mar ’14 ◆ SHRIMP HOUSE, 7535 N Kendall Dr Ste 1420, Miami, Feb-Mar ’14 ◆ CAFÈ NAOSH, 4000 Hollywood Blvd, Hollywood, Feb-Mar ’14 ◆ CALVO RESTAURANT, 530 SW 90 Court, Miami, Feb-Mar ’14 ◆ MORIMOTO SOUTH BEACH, 1801 Collins Ave, Miami Beach, Mar-Apr ’14 ◆ RALPH PAGANO'S MEXICAN RESTAURANT 1111 Collins Ave, Miami Beach, Feb-Mar ’14 ◆ THE COOPER, 4610 PGA Blvd Ste 100, Palm Beach Gardens, Feb-Mar ’14 ◆ BERGHOFF GERMAN BEER HALL 5250 International Dr, Orlando, Aug-Sept ’14 or later ◆ REVOLUTIONS - Eat Drink Rock and Bowl, 5250 International Dr, Orlando, AugSept ’14 or later ◆ UNCLE BUCK'S FISH BOWL & GRILL US Highwy 98 & Danny Wuerffel Way, Destin, Jun-Jul ’14 ◆ JOHNNY ROCKETS, 217 Duval St, Key West, Feb-Mar ’14 ◆ BROTHER JIMMY'S CATERING, 11401 NW 12th St, Miami, Mar-Apr ’14 ◆ PAWNSHOP LOUNGE, 219 Clematis St, W. Palm Bch, Feb-Mar ’14 ◆ SCARFONE'S COAL FIRED PIZZA, Wilton Drive, Wilton Manors, Feb-Mar ’14 ◆ THE BLUE LOBSTER, 18701 SE Federal Highway, Tequesta, Feb-Mar ’14 ◆ BAYLINER REST, 6550 Adventure Way, Orlando, Mar-Apr ’14 or later ◆ STARBUCKS CAFÈ, 6550 Adventure Way, Orlando, Mar-Apr ’14 or later ◆ THE SWIZZLE LOUNGE, 6550 Adventure Way, Orlando, Mar-Apr ’14 or later TODAY’S RESTAURANT  ◆ WWW.TRNUSA.COM ◆ FERG'S DEPOT, 78 West Church Street, Orlando, Mar-Apr ’14 ◆ FERG'S SPORTS BAR & GRILL, 490 Channelside Drive, Tampa, Aug-Sept ’14 ◆ LA PALMA MEXICAN RESTAURANT 1690 N. Citrus Blvd, Leesburg, Feb-Mar ’14 ◆ WHITE LOTUS, 100 NE 25th St, Miami, Mar-Apr ’14 ◆ PAGNE CHAMPAGNE LOUNGE, 100 S Eola Drive, Orlando, Feb-Mar ’14 ◆ THE BURGER JOINT, 499 NE Spanish River Blvd Ste 7, Boca Raton, Feb-Mar ’14 ◆ JASON' DELI, 1400 S University, Plantation, Feb-Mar ’14 ◆ THE TWISTED TRUNK MICROBREWERY (just filing permits), PGA Blvd and Ellison Wilson Rds, Palm Beach Gardens, Feb-Mar ’14 ◆ DONA BAY DOCKS MARINA AND CAFÈ 690 South Tamiami Trail, Nokomis, Mar-Apr ’14 ◆ BIG OLAF ICE CREAM & COFFEE CAFFE 1276 Jacaranda Blvd, Venice, Feb-Mar ’14 ◆ MCDONALD'S, 1720 South TamiamiTrail, Venice, Feb-Mar ’14 ◆ VOODOO BBQ OF HOLLYWOOD 3257 Hollywood Blvd, Hollywood, Feb-Mar ’14 ◆ SMOOTHIE KING, 11401 NW 12th St, Miami, Feb-Mar ’14 ◆ ULELE (pronounced You-lay-lee), 1810 North Highland Avenue, Tampa, Mar-Apr ’14 ◆ OFF THE HOOK COMEDY CLUB 11515 Bonita Bch Rd SESte 101, Bonita Springs, Jul-Aug ’14 or later ◆ BLUE MARTINI LOUNGE, 9101 International Drive, Orlando, Mar-Apr ’14 ◆ RA SUSHI, 9101 International Drive, Orlando, Mar-Apr ’14 ◆ MINUS5 ICE BAR, on Collins Ave near Ocean Dr, Miami, Jul-Aug ’14 or later ◆ NOODLES & CO., 12531 State Rd 535, Orlando, Feb-Mar ’14 ◆ NOODLES & CO., 7822 W Sand Lake Rd, Orlando, Mar-Apr ’14 ◆ VELOCE PIZZERIA NAPOLETANA 1406 Hendricks Ave, San Marco, Feb-Mar ’14 ◆ OISHI JAPANESE HIBACHI & SUSHI RESTAURANT 1275 Oviedo Mall Blvd, Oviedo, Feb-Mar ’14 ◆ CITROLA'S GRILL & PIZZERIA, 16740 McGregor Blvd, Ft Myers, Feb-Mar ’14 ◆ AL CARBON PERUVIAN ROTISSERIE CHICKEN & BAKERY 6002 Radio Road, East Naples, Feb-Mar ’14 ◆ AVENUE 5 FINE DINING, 6995th AvenueSouth, Naples, Mar-Apr ’14 ◆ SMOKED, 950 Sixth Ave. S, Naples, Oct - Nov 2014 ◆ CHINA CHEF, 5036 Airport-Pulling Rd Ste 5036, Naples, Feb-Mar ’14 ◆ DEROMO’S GOURMET MARKET & RESTAURANT 26811 South Bay Dr Stes 140 & 148, Bonita Springs, Mar-Apr ’14 ◆ JOEY D'S ITALIAN REST & BAR, 3300 Davis Blvd, East Naples, Feb-Mar ’14 ◆ INCA'S KITCHEN (2nd location), 8955 Tamiami Trl N, Naples, Feb-Mar ’14 ◆ LA BAZENNE FRENCH RESTAURANT (FROM FRANCE) 474 Fifth Avenue South, Naples, Feb 25 2014 ◆ SALADWORKS (2ND NAPLES AREA LOCATION) 2352 Pine Ridge Rd, Naples, March 1 2014 ◆ SKILLETS (5TH AREA LOCATION) 5620 - 5628StrandBlvd, North Naples, Mar-Apr ’14 ◆ THE CRUST - A PIZZERIA/SALAD/SUB RESTAURANT 875 Vanderbilt Beach Rd, North Naples, Mar-Apr ’14 ◆ JAMBA JUICE (1st in Collier Cty), 5628 Strand Blvd, East Naples, Feb-Mar ’14 ◆ ARAYA SUSHI ASIAN GRILL, 2650 Immokalee Rd Ste 1, Naples, Mar-Apr ’14 ◆ RUSTY BUCKET RESTAURANT & TAVERN (based in Ohio /1st Fl location), 9115 Strada Place Ste 6135, Naples, April - May 2014 ◆ 345 CAFFE ITALIANO SANDWICH/COFFEE SHOP 9115 Strada Place Ste 5126, Naples, Mar-Apr ’14 ◆ FRENCH FOLIES FRENCH FAMILY RESTAURANT 2355 Vanderbilt Beach Rd, North Naples, Feb-Mar ’14 ◆ FLO'S OLDE NEW ENGLAND CLAM SHACK 675 Ninth St. N, Naples, Mar-Apr ’14 ◆ TAVERN WEST, 8004 Trail Blvd, North Naples, Mar-Apr ’14 ◆ FRESH TO ORDER, 16869 E Colonial Drive, Orlando, Mar-Apr ’14 ◆ PASTA SPOT, 15301 McGregor Blvd, Ft Myers, Feb-Mar ’14 ◆ NEW RESTAURANT, 3720 NW 13th St Ste 1, Gainesville, Feb-Mar ’14 ◆ BURGER CRAZE @ THE WYNDHAM 2096 NE 2nd Ave, Deerfield Beach, Feb-Mar ’14 ◆ MISHA'S CUPCAKES (5th location), 14539 SE 5th Street, Pembroke Pines, FebMar ’14 ◆ THE BRASS TAP, 9651 Westview Drive, Coral Springs, Feb-Mar ’14 ◆ CANALE, 300 SW 1st Ave Ste 100, Ft Lauderdale, Feb-Mar ’14 ◆ ROCK PUB, 700 S Rosemary Ave, W. Palm Bch, Feb-Mar ’14 ◆ COPPER BLUES, 700 S Rosemary Ave, W. Palm Bch, Mar-Apr ’14 ◆ TOUCHÈ ROOFTOP LOUNGE & REST, 29 NE 11th Street, Miami, Feb-Mar ’14 ◆ TSUKURO: AN ASIAN INSPIRED EATERY 225 S. Ft Lauderdale Bch Blvd, Ft Lauderdale, Feb-Mar ’14 ◆ ITALIAN REST (TO BE NAMED), 1901 NW 2nd, Boca Raton, Mar-Apr ’14 ◆ METROPOLITAN BY COMO, 2445 Collins Avenue, Miami Beach, Feb 14 2014 ◆ DUNKIN' DONUTS, MCO: Main Terminal Food Court, Orlando, Feb-Mar ’14 ◆ ANTHONY'S COAL FIRED PIZZA, 100 Terminal Dr, Ft Lauderdale, 2014-2016 ◆ SERGIO'S CUBAN CAFÈ, 100 Terminal Dr, Ft Lauderdale, 2014-2016 ◆ TARPON BEND FOOD & TACKLE, 100 Terminal Dr, Ft Lauderdale, 2014-2016 ◆ OFFERDAHL'S CAFE GRILL, 100 Terminal Dr, Ft Lauderdale, 2014-2015 See NEW OPENINGS page 8 FLORIDA ◆ WAH HA HA - A SIT-DOWN THAI RESTAURANT 1902 SW 13th St., Gainesville ◆ ANTONIO'S PINES (2nd location, 1st in Davie), 9905 Pines Blvd, Pembroke Pines ◆ ICHIYAMI BUFFET AND SUSHI, 145 SE Mizner Blvd, Boca Raton ◆ M.I.A. BREWING COMPANY, 10400 NW 33rd St, Miami ◆ MESSINA'S AN ITALIAN-CREOLE RESTAURANT 7 Town Center Loop, Panama City ◆ CHUY'S MEXICAN, 8123 International Dr, Orlando ◆ HWY 441 DINER, 381 E Burleigh Blvd, Taveres ◆ PIE FIVE PIZZA (1st in FL) (1st of 25), 1781 Dunlawton Ave Ste 7, Port Orange ◆ HOOTER'S (new design with bar as focus), 8801International Drive, Orlando ◆ MADE IN PUERTO RICORESTAURANT 13605 S. Apopka Vineland Road, Orlando ◆ EVERGREEN BUFFET AND GRILL, 2466 Burnsed Ave, The Villages ◆ CODY'S ORIGINAL ROADHOUSE, Brownwood Blvd, The Villages ◆ RICCIARDI'S ITALIAN TABLE, 3660 Kiessel Road, The Villages ◆ ZACHARY’S BAR & GRILL, 26736 US Hwy 27, Leesburg ◆ MEZZA LUNA RESTAURANT & BAR (opened earlier), 243 Colony Blvd, The Villages ◆ JAN & TERRY'S DINER, 1000 Bichara Blvd, The Villages ◆ KEYS BITE RESTAURANT, 99000 Overseas Hwy, Key Largo ◆ FIVE GUYS BURGERS & FRIES, 3642 Kiessel Road, The Villages ◆ MANGIA BENE AT MARIO'S, La Plaza Grande South, The Villages ◆ CIBO - CORAL GABLES WINE BAR, 200 S Point Dr, Miami Beach ◆ SHADDAI LEBANESE, 9519 S Dixie Hwy, Miami ◆ ABSOLUT BAR AND GRILL, 825 Brickell Bay Dr, Miami ◆ HABANEROS, 6073 Lake Worth Rd, Lake Worth ◆ M & M THAI CAFE, 891 E Palmetto Park Rd, Boca Raton ◆ WAY BEYOND GAME ROOM, 6266 S Congress, Lantana ◆ SAND BAR RESTAURANT, 1200 SE Federal Hwy, Stuart ◆ THAT'S A WRAP SANDWICH SHOP, 20449 ST RD 7, Boca Raton ◆ SLICE, 205 E 1st Street, Boca Raton ◆ PIATINNI, 187 SE Mizner Blvd, Boca Raton ◆ HARDY PARK BISTRO, 21 SW 7th Ave, Ft Lauderdale ◆ NICK'S RESTAURANT, 105 E Hallandale Beach Blvd, Hallandale Beach ◆ SALTED LIME, 211 Colorado Ave Ste 5, Stuart ◆ ALTO RESTAURANT & JAZZ CLUB, 492 Bayfront Place, Naples ◆ R HOUSE, 2727 NW 2nd Ave, Miami ◆ SPICE ROAD TABLE, 200 Epcot Center Drive, Lake Buena Vista ◆ JUICE AND DESSERT BAR, 200 Epcot Center Drive, Lake Buena Vista ◆ LONGHORN STEAKHOUSE, 8181 International Dr, Orlando ◆ CHAVO GUAC & TEQUILA, 1541 International Pkwy, Lake Mary ◆ DICK'S LAST RESORT, 8248 Vineland Ave Ste 1801, Orlando ◆ P2O5TM, 1000 Streamsong Drive, Streamsong ◆ SOTTOTERRATM, 1000 Streamsong Drive, Streamsong ◆ FRAGMENTARY BLUE - Rooftop Bar & Lounge, 1000 Streamsong Drive, Streamsong ◆ BURGER SHACK, 617 N A1A, Jupiter ◆ MIAMI BLUES, 5445 Collins Ave, Miami Beach ◆ AMICI BRICK OVEN PIZZA, 801 Village Blvd, W. Palm Bch ◆ BLUEFISH GRILL, 10233 Okeechobee Blvd, Royal Palm Beach ◆ BOBBY'S BURGER PALACE, 7535 N Kendall Drive Ste 2520, Miami ◆ SNAPPER N SUBS, 941 West Palm Drive, Homestead ◆ BURGER FI (more coming), 6812 Collins Ave, Miami Beach ◆ THE BLUE - New American food and drink, 501 E Camino Real, Boca Raton ◆ JAKE’S ITALIAN BISTRO, 14960 Main St, Alachua ◆ HULA MOON (new concept), 1900 Highway A1A, Indian Harbour Beach ◆ BENNIGAN'S (opened earlier), 2100 Martin Luther King Jr. Blvd, Panama City ◆ MR. TEQUILA MEXICAN BAR & GRILL (2nd location), 3785 Tamiami Trail E, Naples ◆ THE CIDER PRESS CAFÈ - vegetarian/vegan rest, 1201 Piper Blvd Ste 26, Naples ◆ HOBNOB KITCHEN & BAR, 720 Fifth Avenue South, Naples ◆ BUNS & BUNS - BREADERY AND GRILL, 5748 Sunset Drive, Miami ◆ INSOMNIA COOKIES - all night, 1227 Washington Ave, Miami ◆ FRESH MARKET, 1727 S Federal Hwy, Delray Beach ◆ THE FLAME BROILER (West coast based), 54 W Church St Ste 150, Orlando ◆ TURN YOUR HEAD and Coffee coffee shop and bakery, 1910 Wells Rd, Orange Park ◆ LOOSEY'S HAILE PLANTATION, 2725 SW 91st St Ste 100, Gainesville ◆ SABOR AZTECA, 4114 NW 167th Street, Miami Gardens ◆ INTERNATIONAL FOODS & DELI, 900 N. Federal Highway, Hollywood ◆ LANDLUBBERS, 6370 N State Road 7 Ste 120, Coconut Creek ◆ SILVER COW - CRAFT BEERS WINE AND EATS, 1506 King St, Riverside ◆ PRIME FISH, 100 Collins Ave, Miami Beach ◆ TAP GLOBAL BEER, 14813 Lyons Rd, Delray Beach ◆ EL TORO MEXICAN GRILL, 18457 Pines Blvd, Pembroke Pines ◆ SIRENA SPORT BAR, 642 Belevedere Rd, W. Palm Bch ◆ SHEILA'S FAMOUS BBQ, 3026 E Commercial Blvd, Ft Lauderdale ◆ HOOPS SPORTS BAR, 10079 W Oakland Park Blvd, Oakland Park ◆ BLUE LAGOON, 1447 10th Street, Lake Park ◆ ALEYDA'S CANCUN GRILL, 9 Northwood Road, W. Palm Bch ◆ JIMMY JOHNS GOURMET SANDWICH SHOP, 1295 W 49th St, Hialeah ◆ JAR8 RESTAURANT, 1910 Wells Road, Orange Park ◆ NYPD PIZZA, 9900 Universal Blvd Ste 100, Orlando ◆ GYU-KAKU JAPANESE BBQ, 34 SW 13th St Unit R1, Miami ◆ BUFFALO WILD WINGS, 10300 Southside Blvd, Jacksonville ◆ KAZU JAPANESE RESTAURANT, 9965 San Jose Blvd, Jacksonville ◆ MARCO'S CRAB SHACK 2, 711 N Pine Hills Rd, Orlando ◆ THE TIN FISH, 301 N Parrot Ave, Okeechobee ◆ LINO'S PIZZA, 1817 N Young Circle, Hollywood ◆ FRIENDLY CONFINES IV, 4757 South Orange Ave, Orlando ◆ ALL ABOUT FOOD BAR & GRILL, 234 Almond Ave, Ft Lauderdale ◆ BURGER 21, 2451 S University Drive, Davie ◆ BUDDHA BURGER, 2003 Harrison Street, Hollywood ◆ CUBAN GUYS BURGERS, 678 NE Miami Garden Blvd, Morth Miami Bch ◆ CUBAN GUYS BURGERS, 10801 SW 72nd St, Miami ◆ TUCKER DUKE'S LUNCHBOX, 1101 S Powerline Rd Ste 102, Deerfield Beach ◆ MACS RESTAURANT & LOUNGE, 6532 Pembroke Rd, Miramar ◆ GREEK SPICE GRILL, 2103 E Commercial Blvd, Ft Lauderdale ◆ LYNN'S HOMEMADE ICE CREAM& BELGIUN WAFFLES 2028 Highway 44, Inverness ◆ BEACHES HOT DOGS (opened earlier), 701 A1A Beach Blvd, St Augustine ◆ JAYBIRDS, 2600 N Ponce de Leon Blvd, St Augustine ◆ THE SWISS DINER, 4910 Tamiami Trl N Stes 310-312, Naples ◆ FIREHOUSE SUBS, 15711 Pines Blvd, Pembroke Pines ◆ SFIZIO BISTRO, 941 Washington Ave, Miami Beach ◆ TWENTYTWENTY GRILL, 141 Via Naranjas Ste 45, Boca Raton ◆ ANOTHER BROKEN EGG CAFE, 430 N Orlando Ave Ste N100A, Winter Park ◆ THAI HAVEN, 309 W Central Ave, Winter Park ◆ RED OVEN PIZZA BAKERY (opened earlier) 6000 Universal Boulevard, Orlando ◆ KEG & CORK (opened earlier), 1566 W Fairbanks, Winter Park ◆ BARMELI MIAMIA!, 725 NE 79th St, Miami ◆ CASA VECCHIA, 1327 21st St, Vero Beach ◆ LANTANA SUBSHACK, 840 Lantana Rd, Lantana ◆ SHEILA'S CONCH AND WINGS, 3026 East Commercial, Ft Lauderdale ◆ BLUE AGAVE, 1979 14th Ave, Vero Beach ◆ SARDINIA, 5770 S Tamiami Trail, Sarasota ◆ U-TIKI BEACH WATERFRONT RESTAURANT, 1095 N Highway A1A, Jupiter ◆ HOP WONASIAN REST. at Polo West, 2470 Greenview Cove Dr, Wellington ◆ ROADSIDE GRILL, 6290 N Dale Mabry Hwy, Tampa ◆ ROAST RESTAURANT & BAR, 1296 First St, Sarasota ◆ E11EVEN - Miami's only 24-hr night/day club, 29 NE 11th St, Miami ◆ THE GETAWAY - WATERFRONT DESTINATION 13090 Gandy Blvd, Saint Petersburg ◆ THE ROMAN FORUM REST (open during const) 10440 N Dale Mabry Hwy, Carrollwood ◆ BURTS BURGERS, 2325 Ulmerton Road Ste 3, Clearwater ◆ ANOTHER BROKEN EGG CAFE (1st of more to come) 430 N. Orlando Ave Ste N100A, Winter Park ◆ IHOP, 2112 N Flamingo Rd, Pembroke Pines ◆ FISH TALES RAW BAR, 14195 W Colonial Dr, Winter Garden ◆ SEADOG TAVERN, 628 Duval St, Key West ◆ LEGAL RUM DISTILLERY, 105 Simonton St, Key West ◆ LUSH BARAT THE GREEN PINEAPPLE, 1130 Duval St, KeyWest ◆ GO BISTRO, 2035 Hollywood Blvd, Hollywood ◆ IMPERIA, 20 Biscayne Blvd, Miami ◆ LIGHT HOUSE DINER, 1510 N US 1, Jupiter ◆ MOE'S SOUTHWEST GRILL, 460 S Rosemary Ave Ste 180, W. Palm Bch ◆ JEFF'S NEIGHBORHOOD SALAD COMPANY, 1141 S Tamiami Trail, Sarasota ◆ MELLOW MUSHROOM, 3601 St. Johns Avenue, Jacksonville ◆ HAWKERS' REST + MICROBREWS (1st Orlando), 1001 Park St, Jacksonville FEBRUARY 2014 Now Open 8 New Openings FLORIDA FEBRUARY 2014 New business opportunities in Florida’s foodservice industry. NEW OPENINGS from page 7 ◆ SHULA BURGER, 100 Terminal Dr, Ft Lauderdale, 2014-2015 ◆ AIR MARGARITAVILLE, 100 Terminal Dr, Ft Lauderdale, 2014-2015 ◆ THIS EUROPEAN PUB AND EATERY 10915 Baymeadows Rd Ste 135, Jacksonville, Feb-Mar ’14 ◆ CASTAWAYS SEAFOOD PUB, 1210 Old Alfred Rd, Auburndale, Feb-Mar ’14 ◆ STARBUCK + DRIVE THRU (MOVING) 975 Third St South, Jacksonville Beach, April - May 2014 ◆ BOLD BEAN COFFEE ROASTERS 2400 Third St South, Jacksonville Beach, April - May 2014 ◆ SONIC BEACH, 8188 W Commercial Blvd, Tamarac, Feb-Mar ’14 ◆ BAGEL KING BAKERY AND RESTAURANT 3005 Lake Mary Blvd, Lake Mary, Feb-Mar ’14 ◆ DOCKTAILS BAR & GRILL, 4380 Carraway Place, Sanford, Feb-Mar ’14 ◆ IKE'S EATS AND TREATS, 103 Main St, Auburndale, Feb-Mar ’14 ◆ PDQ, 13702 Old St. Augustine Rd, Jacksonville, Feb-Mar ’14 ◆ TIA CORI'S TACOS, 1930 West Granada Blvd, Ormond Beach, Feb-Mar ’14 ◆ BEACH BAR & RESTAURANT, 16501 Collins Ave, Sunny Isles, Feb-Mar ’14 ◆ SUSHI SONG, 209 SW 2nd Ave, Ft Lauderdale, Feb-Mar ’14 ◆ 5 NAPKIN (Coffee shop), 455 Lincoln Rd, Miami Beach, Feb-Mar ’14 ◆ CAFÈ PRIMEVERA, 2500 E Commercial, Ft Lauderdale, Feb-Mar ’14 ◆ SAPPHIRE INDIAN CUISINE, 500 Via De Palmas, Boca Raton, Feb-Mar ’14 ◆ TONY O'S, 5283 Lake Worth Rd, Greenacres, Feb-Mar ’14 ◆ TOO JAYS, West Torch Lake Dr, The Villages, Mar-Apr ’14 ◆ TAPAS Y SEVICHE’, 3673 Meggison Rd, The Villages, Mar-Apr ’14 ◆ SQUARE 1 BURGERS & BAR, 2542 Burnsed Blvd, The Villages, Mar-Apr ’14 ◆ NAME TO BE ANNOUNCED OR STILL ORANGE BHCC 1542 Water Tower Circle, The Villages, Jun-Jul ’14 ◆ CODY'S ROADHOUSE, Meggison Road, The Villages, Feb-Mar ’14 ◆ PICO DE GALLO MEXICAN GRILL, 226 W Alfred Street, Tavares, Feb-Mar ’14 ◆ GATOR'S DOCKSIDE OF BROWNWOOD 3698 Meggison R, The Villages, Feb-Mar ’14 ◆ TITLED APIERO - MEDITERRANEAN CUISINE 9089 W Atlantic Ave, Delray Beach, Oct - Nov 2014 ◆ PINKBERRY FROZEN YOGURT, 1523 Alton Road, Miami Beach, Feb-Mar ’14 ◆ BOKAMPER'S SPORTS BAR & GRILL (2nd area), 8001 Plaza del Lago Dr Se 112, Estero, Feb-Mar ’14 ◆ TIBERIO UPSCALE ITALIAN, 9472 Harding Ave, Surfside, Feb-Mar ’14 ◆ FLAMINGO DINER, 3259 SE Federal Hwy, Stuart, Feb-Mar ’14 ◆ LONGHORN STEAKHOUSE, West Shore Blvd, Tampa, 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 when available, Miami, Mar-Apr ’14 ◆ 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, Feb-Mar ’14 ◆ BLT PRIME RESTAURANT @ THE TRUMP DORAL 4400 NW 87th Ave, Doral, Feb-Mar ’14 ◆ TWISTEE TREAT, 905 E Tarpon Ave, Tarpon Springs, Feb-Mar ’14 ◆ YARD HOUSE, 8255 International Dr, Orlando, Mar-Apr ’14 ◆ YARD HOUSE, 12, 000 sq. ft. Rest & Draft Beers, 1681 Lenox Ave, Miami Beach, Jun-Jul ’14 ◆ YARD HOUSE, 1500 North Mills Avenue, Orlando, May - June 2014 ◆ KUSH KRAFT BEER BAR & RESTAURANT 2003 North Miami Ave, Miami, Feb-Mar ’14 ◆ SUGAR FACTORY, 8255 International Dr, Orlando, Sept - Oct 2014 ◆ OUTBACK STEAKHOUSE, 8255 International Dr, Orlando, Aug-Sept ’14 or later ◆ CARRABBA'S ITALIAN GRILL 8255 International Dr, Orlando, Aug-Sept ’14 or later ◆ SEAFOOD REPUBLIC, 8255 International Dr, Orlando, Aug-Sept ’14 or later ◆ COWGIRLS, 8255 International Dr, Orlando, Aug-Sept ’14 or later ◆ TIN ROOF LIVE MUSIC BAR 8255 International Dr, Orlando, Aug-Sept ’14 or later ◆ CAFÈ DE PARIS, 8255 International Dr, Orlando, Aug-Sept ’14 or later ◆ PRETZELMAKER, 8255 International Dr, Orlando, Aug-Sept ’14 or later ◆ BAR JOUR, 8255 International Dr, Orlando, Aug-Sept ’14 or later ◆ SHOPS OF CIVICA - SEVERAL RESTAURANTS 1050 NW 14th Street, Miami, March - and on 2014 ◆ FB STEAKHOUSE, 4441 Collins Ave, Miami, Sept - Oct 2014 ◆ JAKE'S WAYBACK BURGERS, 1044 Cypress Pkwy, Poinciana, Mar-Apr ’14 ◆ LONGHORN STEAKHOUSE, 4502 14th Street West, Bradenton, Feb-Mar ’14 ◆ SHAKE SHACK, 111 N Orlando Ave, Winter Park, Feb-Mar ’14 ◆ RED GINGER BAKE HOUSE, 800 1st Street, Miami Beach, Dec 1 2014 ◆ COYA RESTAURANT, 900 Brickell Ave, Miami, Feb-Mar ’14 ◆ MADISON'S (2nd location in Florida/ 1st in Boca), Atlantic Blvd & the Intracoastal Waterway, Pompano Beach, Nov - Dec 2014 ◆ GRAFFITI JUNKTION Dowden & Narcoossee Rds near Lake Nona, Orlando, Mar-Apr ’14 ◆ CHEDDAR'S CASUAL CAFÈ, 12231 East Colonial Drive, Orlando, Mar-Apr ’14 ◆ STARBUCKS IS OPENING A 130 SEAT COFFEE HOUSE 6000 Universal Boulevard, Orlando, Mar-Apr ’14 or later ◆ COLD STONE CREAMERY 6000 Universal Boulevard, Orlando, Mar-Apr ’14 or later ◆ THE COWFISH (NC based) serves Sushi and Burgers, 6000 Universal Boulevard, Orlando, Mar-Apr ’14 or later ◆ HOT DOG HALL OF FAME 6000 Universal Boulevard, Orlando, Mar-Apr ’14 or later ◆ PRANZO ITALIAN KITCHEN 6000 Universal Boulevard, Orlando, Mar-Apr ’14 or later ◆ THE BREAD BOX, 6000 Universal Boulevard, Orlando, Mar-Apr ’14 or later ◆ ANTOJITOS AUTHENTIC MEXICAN FOOD 6000 Universal Boulevard, Orlando, Mar-Apr ’14 or later ◆ ATLANTIC BALL ROOM CATERING AND REST 999 East Camino Real, Boca Raton, Feb-Mar ’14 ◆ TONY ROMA'S FIRE GRILL & LOUNGE 1251 Lee Road, Winter Park, Jun-Jul ’14 ◆ VINTAGE ASIAN STYLE - 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 Parkway, Sarasota, Oct - Nov 2014 ◆ THE CAPITAL GRILLE, I-75 & University Parkway, Sarasota, Oct - Nov 2014 ◆ KONA GRILL, I-75 & University Parkway, Sarasota, Oct - Nov 2014 ◆ THE CHEESECAKE FACTORY I-75 & University Parkway, Sarasota, Oct - Nov 2014 ◆ BRIO TUSCAN GRILLE I-75 & University Parkway, Sarasota, Oct - Nov 2014 ◆ UVAGGIO'S / CIBO CORAL GABLES WINE BAR 70 Miracle Mile, Coral Gables, Feb-Mar ’14 ◆ TIJUANA TAXI, 1015 S Federal Hwy, Deerfield Beach, Feb-Mar ’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, Mar-Apr ’14 ◆ HT’S PUB 44, 1189 State Road 44, New Smyrna Beach, Feb-Mar ’14 ◆ WING STOP, 4875 Okeechobee Blvd, W. Palm Bch, Feb-Mar ’14 ◆ MEAT MARKET BRICKELLHOUSE 1300 Brickell Bay Drive, Miami, April - May 2014 ◆ 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, Feb-Mar ’14 ◆ EUROPEAN BISTRO, 205 Clematis St, W. Palm Bch, April - May 2014 ◆ BLAZE PIZZA, 630 Andrews Ave, Ft Lauderdale, Feb-Mar ’14 ◆ BURGERFI (MORE COMING), 2750 The Grove Drive, Windermere, Feb-Mar ’14 ◆ BURGERFI (MORE COMING), 136 Miracle Mile, Coral Gables, Feb-Mar ’14 ◆ BURGER FI (MORE COMING) 700 S Rosemary Ave Ste 102, W. Palm Bch, Feb-Mar ’14 ◆ BURGER FI (MORE COMING) 2009 NE 2nd St Ste C, Deerfield Beach, Feb-Mar ’14 ◆ BURGERFI (MORE COMING) 1001 N. State Road 434, Altamonte Springs, Feb-Mar ’14 ◆ BURGER FI (MORE COMING) 21170 St Andrews Blvd Ste 7, Boca Raton, Feb-Mar ’14 ◆ AOLI TEPPANYAKI, 7535 Dadeland Mall Space 253, Miami, April - May 2014 ◆ EARLS KITCHEN + BAR (1ST FL LOCATION) 7535 Dadeland Mall Space 251, Miami, Mar-Apr ’14 ◆ PRIME TIME RESTAURANT & BAR, Bell Tower Lane, Weston, Feb-Mar ’14 ◆ GRAZIANO'S, Bell Tower Lane, Weston, Feb-Mar ’14 ◆ DUFFY'S SPORTS GRILL, 1800 Bell Tower Lane, Weston, Feb-Mar ’14 ◆ 100 MONTADITOS (more opening in South Florida), 731 Main St, Weston, FebMar ’14 ◆ 100 MONTADITOS (more opening in South Florida), 218 Clematis St Ste E-9, W. Palm Bch, Feb-Mar ’14 ◆ MENCHIE'S FROZEN YOGURT, 1309 Southwest 107th Ave, Miami, Feb-Mar ’14 ◆ YOU SAY WHEN YOGURT SHOPPE, 2415 N Orange Ave, Orlando, Feb-Mar ’14 ◆ 4 RIVERS SMOKEHOUSE (6th location), 11850 University Blvd, Orlando, MarApr ’14 ◆ PIBUS, 2476 N Federal Highway, Lighthouse Point, Feb-Mar ’14 ◆ BENTO CAFE, 12101 University Blvd Ste 408, Orlando, Feb 20 2014 ◆ JAPANESE BUFFET, 870 S Federal Hwy, Stuart, Feb-Mar ’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 ◆ WAWA - CONVENIENCE STORE FRESH FOOD COFFEE & BEVERAGES 7408 E Hillsborough Ave, Tampa, Feb-Mar ’14 ◆ WAWA - CONVENIENCE STORE FRESH FOOD COFFEE & BEVERAGES 3942 N US Highway 301, Tampa, Feb-Mar ’14 ◆ EBAR - NORDSTROM'S ESPRESSO BAR CONCEPT 4663 River City Dr, Jacksonville, Oct - Nov 2014 ◆ WAFFLE HOUSE, 7652 Merrill Rd, Arlington, Feb-Mar ’14 ◆ KRISPY KREME 7600 block of Merrill Rd at Kingstree Drive, Arlington, Feb-Mar ’14 ◆ SLAPPY SUBS, 6317 N Andrews, Ft Lauderdale, Feb-Mar ’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 ◆ TOBU ORIENTAL EATERY 1741 Palm Beach Lakes Blvd, W. Palm Bch, Feb 14 2014 ◆ 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 5300 Manatee Ave. West, Bradenton, Feb-Mar ’14 ◆ 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, 140 Avendia Messina, Siesta Key, Feb-Mar ’14 ◆ ANOTHER BROKEN EGG CAFE 9822 Tapstry Park Circle, Jacksonville, May - June 2014 ◆ ANOTHER BROKEN EGG CAFE 508 Via De Palmas, Boca Raton, Mar-Apr ’14 ◆ THE FOUNDRY, 2700 E Atlantic, Pompano Beach, April - May 2014 ◆ 1200 LAS OLAS, 1200 E Las Olas Blvd, Ft Lauderdale, Feb-Mar ’14 ◆ HARPOON HARRY'S ON THE BEACH 12627 Front Beach Rd, Panama City Beach, Mar-Apr ’14 ◆ ITALIO MODERN ITALIAN KITCHEN (coming to Tampa & Orlando), 4200 State Rd 7, Coral Springs, Mar-Apr ’14 ◆ MANGIA BENE RISTORANTE ITALIANO (2nd), 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 ’15 (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 - REST & LOUNGE (also owns the adjacent Burn Cigar Bar), 9115 Strada Place, Naples, Mar-Apr ’14 ◆ 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 ◆ TEXAS DE BRAZIL, 7535 N Kendall Drive, Miami, Mar-Apr ’14 ◆ NOVECENTO, 3201 N Miami Ave, Miami, Mar-Apr ’14 ◆ FIRST WATCH DAYTIME RESTAURANT 4717 N Ocean Drive, Sea Ranch Lakes, Feb-Mar ’14 ◆ 1826 RESTAURANT, 1826 Collins, Miami Beach, Feb-Mar ’14 ◆ NICK'S NEW HAVEN STYLE PIZZARIA & BAR 2400 University Drive, Coral Springs, Feb-Mar ’14 ◆ CONCRETE BEACH BREWERY, 339 NW 24th Street, Miami, Feb-Mar ’14 ◆ PETIT BISTRO, 1929 Purdy Ave, Miami Beach, Mar-Apr ’14 ◆ TRADER JOE'S, 855 S. Federal Highway, Boca Raton, Mar-Apr ’14 ◆ 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 ◆ TEXAS ROADHOUSE, 3141 SW 160th Ave, Miramar, Mar-Apr ’14 ◆ TILTED KILT, 13851 South Tamiami Trail, Ft Myers, Mar-Apr ’14 ◆ CULVER'S FROZEN CUSTARD & BUTTERBURGERS on US 41, East Naples, Jun-Jul ’14 or later ◆ CULVER'S FROZEN CUSTARD & BUTTERBURGERS on U.S. 41 north of College Pkwy, Ft Myers, Mar-Apr ’14 ◆ CULVER'S FROZEN CUSTARD & Butterburgers, 10300 Arcos Ave, Estero, FebMar ’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, Mar-Apr ’14 ◆ BISTRO GASTRONOMIE, 9101 Lakeridge Blvd, Boca Raton, Feb-Mar ’14 TODAY’S RESTAURANT  ◆ WWW.TRNUSA.COM ◆ ORLEANS' GRILLE CAJUN BAR & GRILL (from Calif), to come when available, Ft Lauderdale, Mar-Apr ’14 ◆ JUNIPER ON THE WATER, 1975 S Ocean, Hallandale, April - May 2014 ◆ 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 GOURMET BURGERS 1630 Rinehart Road, Sanford, March 3 2014 ◆ RED ROBIN GOURMET BURGERS 8000 W Broward Blvd Ste 422, Plantation, Feb-Mar ’14 ◆ COOPER’S HAWK WINERY & REST (2nd location), 413 N Alafaya Trail, Orlando, Feb-Mar ’14 ◆ FRESH 2 ORDER (F2O), 413 N Alafaya Trail, Orlando, Feb-Mar ’14 ◆ NEW YORK - DOGMATIC RESTAURANT 1500 North Mills Avenue, Orlando, Feb-Mar ’14 ◆ SEGAFREDO ZANETTI ESPRESSO 1500 North Mills Avenue, Orlando, Mar-Apr ’14 ◆ FIREBIRDS WOOD FIRED GRILL (1st Fl location) 1562 N. Mills Ave, Orlando, July 1 2014 ◆ THE BRASS TAP, 1500 North Mills Avenue, Orlando, Feb-Mar ’14 ◆ GIRAFFAS BRAZILLIAN STEAKHOUSE (more locations in the works), 1500 North Mills Avenue, Orlando, Feb-Mar ’14 ◆ WHOLE FOODS MARKET 1801 Palm Beach Lakes Blvd, W. Palm Bch, Oct - Nov 2014 ◆ BUFFALO WILD WINGS 25271 Chamber of Commerce Drive, Bonita Springs, Feb-Mar ’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, Mar-Apr ’14 ◆ MANGO'S TROPICAL CAFE - Latin themed nightclub & Rest, 8126 International Drive, Orlando, Sept - Oct 2014 ◆ SS HOOKERS - a Fish Market, Rest and Bar with outdoor Seating, base of the Sanibel Causeway, Ft Myers, May - June 2014 ◆ MELLOW MUSHROOM, 18221 US Hwy 441, Mount Dora, Feb-Mar ’14 ◆ MELLOW MUSHROOM, 2630 Gulf to Bay Blvd, Clearwater, Feb-Mar ’14 ◆ SALT LIFE FOOD SHACK, 321 A1A Beach Blvd, St Augustine, Feb-Mar ’14 ◆ U-SWIRL FROZEN YOGURT, 434 And Gateway, Altamonte Springs, Mar-Apr ’14 ◆ BELLE GLADE COUNTRY CLUB off of Morse Blvd South of CR 466 A, The Villages, Feb-Mar ’14 ◆ 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 ◆ SCARFONES, 2150 Wilton Dr, Wilton Manors, Feb-Mar ’14 ◆ HOG SNAPPERS, 421 S Federal Hwy, Stuart, Feb-Mar ’14 ◆ WHICH WICH SUPERIOR SANDWICHES 8880 SW 72nd Court, Miami, Mar-Apr ’14 ◆ STARBUCK'S COFFEE CAFÈ, 12805 Pegasus Drive, Orlando, Feb-Mar ’14 ◆ STARBUCK'S COFFEE CAFÈ, 8001 International Dr, Orlando, Feb-Mar ’14 ◆ STARBUCK'S COFFEE CAFÈ 1499 East Buena Vista Drive, Lake Buena Vista, Feb-Mar ’14 ◆ STARBUCK'S COFFEE CAFÈ 1780 East Buena Vista Drive, Lake Buena Vista, Feb-Mar ’14 ◆ LA MAR IN THE MANDARIN HOTEL, 500 Brickell Key Dr, Miami, Feb 22 2014 ◆ PINCH ME GASTRO, 216 Palermo Ave, Coral Gables, Feb-Mar ’14 ◆ PJ CORNER POCKET, 2340 Wilton Drive, Ft Lauderdale, Feb-Mar ’14 Under New Management ◆ JIMMY RIFFLES OLD FLORIDA BAR-B-Q, 2411 S University Dr, Miami ◆ MARLIN RESTAURANT, 102770 Overseas Hwy, Key Largo ◆ TIPSY BOAR, 1906 Harrison Street, Hollywood ◆ QUALITY INN JACKSONVILLE, 6802 Commonwealth Ave, Jacksonville ◆ PANARETTO TRATTORIA, 1331 SE 17th Street, Ft Lauderdale ◆ MONDOS, 713 US 1, North Palm Beach ◆ CHURCH'S CHICKEN, 1904 N Young Blvd, Chiefland ◆ SUB ZERO ICE CREAM & YOGURT, 219 Avenida Madera, Sarasota ◆ TUTTI FRUTTI YOGURT, 3115 SW Martin Downs Blvd, Palm City ◆ MIAMI BLUES, 5445 Collins Ave, Miami Beach ◆ BEEF JERKY OUTLET, 4311 Legendary Drive, Destin ◆ LA LOGGIA, 68 W Flagler St, Miami ◆ QUICKIES BURGERS& WINGS, 1000 S State Road 7, Hollywood ◆ DI SALVO'S TRATTORIA, 1760 N Jog Rd Ste 180, W. Palm Bch ◆ THE REDBURY SOUTH BEACH HOTEL (SOLD) 1776 Collins Ave, Miami Beach Subscribe to the New Openings and have it emailed to you at least 2 weeks before we go to press every month! Go to www.trnusa.com now for more info! 9 FEBRUARY 2014 Wilmington, MA- Scientific studies in academic journals and textbooks have repeatedly shown the colors you select to brand your business can be among the most effective ways to attract and keep customers. Consider fast food restaurants, many of which use bright reds and yellows to dress up their brands, such as McDonald's, Burger King and Wendy's. Bright reds have shown to draw customers' attention by creating a sense of excitement, while the yellows cause them to pause, feel happy, and encourage them to make a purchase because of a positive frame of mind. If you need further proof of the persuasion of color, think about the last time you drove along a busy retail highway or walked about a food court at a shopping mall. Which colored signs pulled at you the most? Bright reds and yellows were likely among them. Color preferences seem to be deeply rooted emotional responses that lack any rational basis, says Dr. R. Douglas Fields, a senior investigator at the National Institutes of Health. In an article written to Psychology Today, Dr. Fields says "color rules our choices in everything." He also notes people like to think of themselves as rational, but in fact they are often unknowingly ruled by the "mysterious" power of color. The psychology of colors is not lost on successful businesses. Take UPS delivery services which use a solid brown for its trucks and driver uniforms. Studies show that brown connotes reliability. And that's exactly what UPS wants its customers to think when they're entrusting their packages to the company for delivery. Or, how about IBM which uses an inviting blue for its products, packaging, and logo. Blue has been shown to help instill a sense of loyalty in customers. And in the highly competitive world of software sales, loyalty is a much sought after commodity. Marketing experts agree that for maximum benefit, branding colors should be displayed at all customer touch points. And the more personal the touch point, the more important the color choice can be. "That's why the colors used for employee uniforms can play a significant role in a business' success, says Adam Soreff, Director of Marketing at UniFirst Corp. (www.unifirst.com), a provider of customized uniform and workwear programs to businesses throughout the FLORIDA The importance of employee uniform colors Call us for all your SYRUPS, JUICES and CO2 fountain needs! 954-584-7330 ✴ 800-262-8265 www.bnfs.info [email protected] See UNIFORMS page 14 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. 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TODAY’S RESTAURANT  ◆ WWW.TRNUSA.COM 10 FEBRUARY 2014 What’s Going On HVAC market through continued expansion of our product offering,” stated Terry Johnston, President LII North America Commercial Heating & Cooling. “The addition of VRF systems to Lennox’ leadership rooftop product lineup enables Lennox to not only leverage strong Engineering and Technical Support infrastructures, but also Lennox’ unique direct to contractor relationship and strength in National Accounts.” FLORIDA ◆◆◆◆ Mintel International Group recently revealed that ethnic foods garner $75 billion annually in the U.S. Consumers’ two favorite ethnic cuisines topping the list were Italian and Mexican—both of which commonly include cheese as a main ingredient. Technomic’s Flavor Consumer Trend Report also took note of this, citing that the popularity of cheese sauce specifically grew by 42 percent in the U.S. last year. To capitalize on these growth trends, Knouse Foods offers a full line of Lucky Leaf® Cheese Sauce. Made with the finest from page 6 dairy products, Lucky Leaf Cheese Sauce is available in a multi-serve format (106 oz. can) in a variety of flavor options that include Kickin’ Queso, Queso Blanco Cheese Sauce, Aged Cheddar Cheese Sauce (low fat option), Cheddar Cheese Sauce (mild option) and Nacho Cheese Sauce (mild and low-fat option). The Cheese Sauces are easy to use, shelf stable and cost effective, so chefs and operators can simplify back-of-house operations, deliver consistent results and increase profit potential with every meal. Knouse Foods is an established growerowned fruit cooperative and food processor for apple and fruit related products. Product brands include Musselman’s® and Lucky Leaf®. For more information, visit www.knousefoodservice.com. ◆◆◆◆ There are 980,000 restaurants located in the United States according to FoundHere. With such a crowded marketplace, it can be hard to stand out against the competition, especially HUMPhooks™ are great for hanging purses, pocket books, shopping bags, back packs, motorcycle helmets and more! Permanently attaches under table tops and bartops. Affordable! Indoor or outdoor use Swivels 360 degrees Easy to install! For a free brochure email: [email protected] www.humphooks.com • 561-386-5282 online with sites like Yelp! and Eater making sure customers know about all the new hot spots opening up. FoundHere.com, a new DIY website building service, is easy and free. Choosing Keywords & Implementing SEO: SEO helps you gain organic search results to boost the website views you receive. FoundHere makes the process simple. Start by choosing relevant keywords using FoundHere.com’s keyword search tool. Careful implementation of acceptable keywords will boost page rankings for various searches in popular search engines, guaranteeing more visits to a website. FoundHere allows your site to reflect the taste and style of a restaurant with 11 template designs for the restaurant industry. Visit the website for more information. ◆◆◆◆ Designed to handle harsh chemicals and washdown applications, NORD DRIVESYSTEMS supplies an aluminum alloy housing offering a high strength, light weight, corrosion-resistant alternative to cast iron and stainless steel that is easy to clean. An oxidation layer forms naturally on the aluminum alloy, creating an inherently corrosion resistant gearbox in many applications, which makes paint and protective surface treatments optional. The aluminum alloy housing conducts heat better, providing lower internal operating temperatures, helping to ensure an increased s e r v i c e l i f e. T h e MINICASE® (SMI Series) is characterized by its smooth outer surface design and its separate footmount and flange-mount housings. Cleaning liquids wash off easily and completely from the surfaces, while remaining considerably cooler than those of conventional drives. Commonly supplied with an integral motor or brake- TODAY’S RESTAURANT  ◆ WWW.TRNUSA.COM motor, the MINICASE® is also available with NEMA or IEC input and NORD motor. For more information visit the company online at www.nord.com. ◆◆◆◆ The celebrity hotspot, famed HaVen Gastro Lounge on Lincoln Road in Miami Beach announced plans to expand into Southwest Florida. The digital intimate HI-Fi lounge will serve fresh, organic plates, publicized entrees and innovative cocktails in a totally immersive environment. HaVen has leased 3,746 square feet of retail space at Bell Tower Shops, 13488 US 41 in Fort Myers. Adam Palmer, CCIM, with LandQwest Commercial negotiated this transaction for the tenant. It is slated to open early 2014. ◆◆◆◆ Greenfield Farms Food, Inc. has announced details from its planned national franchisee program. The Company is currently going through an arduous selection process to bring on board a national franchising director. The Carmela's franchising concept involves three separate business elements including: A full-service dining room menu comprising a Carmela's Pizzeria and including a limited pizza buffet and alcohol and a Sports Grill; A smaller Carmela's Pizzeria with full menu dining room including limited pizza buffet, delivery and carry-out; A Carmela's Pizzeria delivery and carry-out model similar to those of the leading pizza delivery chains. In addition, there is a Carmela's catering division as a separate business unit that prospective franchisees may add to build sales and profits. A Carmela's Treats walk-up window concept may also be added providing a separate profit center offering ice cream desserts. ◆◆◆◆ See WHAT’S GOING ON page 12 FEBRUARY 2014 blue and red colors, has been enhanced to better represent American cuisine. As Macrina and ACF's Board of Directors implement the new vision for ACF, the goal is to increase awareness of what the organization offers professional chefs in restaurants and the foodservice industry, as well as the global culinary community. ACF provides professional chefs with numerous opportunities for growth and development: educational forums by notable chefs; regional conferences; a national convention with demonstrations and workshops by renowned chefs and a trade show showcasing state-of-the-art culinary products; online offerings, from courses on modern techniques to a video library that includes a series on sustainability and green restaurant practices; The National Culinary Review, an award-winning magazine featuring cutting-edge trends, techniques and recipes; and local meetSee ACF LOGO page 15 TODAY’S RESTAURANT  ◆ WWW.TRNUSA.COM FLORIDA The American Culinary Federation, Inc. (ACF) marked the beginning of its new vision with the global launch of an updated logo to commemorate its 85th anniversary. ACF National President Thomas Macrina, CEC, CCA, AAC, unveiled ACF's new logo early January. The new ACF logo emphasizes the organization's commitment to growth, transformation and innovation in the culinary industry while drawing on the legacy of the former logo. The tagline, "The Standard of Excellence for Chefs," embodies the organization's mission to enhance professional growth for all current and future chefs. "It's an exciting time for ACF, and starting today we are on a new path to growth and global recognition," said Macrina. "The new ACF logo creates a more cohesive look for stronger brand recognition uniting all entities of the organization, while drawing on the legacy of the former logo. As we take pride in our rich history, we also recognize the need to embrace change in order to continue to build a legacy for ACF and its members that is sustainable." The redesigned logo brings the chef to the forefront, which speaks to chefs in kitchens across North America and the organization's more than 20,000 members. It continues the strong brand of ACF with the stars and stripes. The old script has been changed to a font representative of today, which provides a clean look. The flag, along with the logo's 11 ACF unveils new logo for 85th anniversary 12 FEBRUARY 2014 What’s Going On Major’s range of nice marinades are versatile “tools” in the foodservice kitchen. They can be used to marinate protein and vegetables or can be mixed into salads, with flavors ranging from Caribbean to Moroccan. For a free salad brochure recipe booklet or for more info on the product lines call 800.222.1296. FLORIDA ◆◆◆◆ McCormick For Chefs®, the Food Away From Home division of McCormick & Company, is expanding its line of g in m o C from page 10 Grill Mates® Seasoning Blends and will begin shipping the new items this month. With three new flavors added to the five existing ones, the Seasoning Blends are a convenient way for chefs to keep up with diners’ growing demand for flavorful foods. According to Technomic, nine out of 10 consumers say they crave the flavor of grilled meats and other grilled foods. NPD also took note of this, citing that consumers put “grilled” at the top of their list when asked about healthy cooking definitions. Grill Mates Seasoning Blends have no artificial fla- ! n Soo vors, 0g trans fat per serving and no added MSG. “Our passion is developing innovative flavor solutions that our customers want,” said Ian Wesson, Director of Marketing, McCormick For Chefs. “Grill Mates Seasoning Blends are developed by chefs, for chefs—ensuring the flavor performance and repeatable results needed for success in any operation.” Visit www.McCormickForChefs.com for all ordering information. ◆◆◆◆ High Liner Foods has added SaWeet! Potato Crusted Seafood to its Viking Brand portfolio. Designed for the K-12 and healthcare foodservice segments, the Sa-Weet! Potato Crusted line is made of MSC-certified Alaskan Pollock coated with a crust made of real sweet potatoes, nutmeg and cinnamon and is available in nuggets, sticks, fillets and portions. The items meet the Alliance for a Healthier Generation Guidelines and the USDA whole grain guidelines for the 2014 school year. Visit www.highlinerfoods.com for all details. ◆◆◆◆ 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 Restaurant operators invest heavily in promoting new menu items and it turns out that a majority of consumers (about 70 percent) of consumers won’t try a new menu item but almost 30 percent of consumers will, reports The NPD Group, a leading global information company. Seventeen percent of these “early adopters” will order a brand new menu item and 10 percent will try a limited time offer item, according to the findings of a new NPD foodservice market research report. Consumers try a new or unfamiliar menu item based on their perceptions of its taste and visual appeal, but they also may consider healthfulness and price when making the decision to try a new item, finds the NPD report, Menu Item Trial: Motivating First-Time and Repeat Orders. Generally, consumers tend to replace their pre-planned menu item with a new menu item only if the new item is in the same food type as the product they had originally planned to order. The exception to this is snacks, where any other food type has an equal chance of being replaced, reports NPD. A first-time menu TODAY’S RESTAURANT  ◆ WWW.TRNUSA.COM item purchase during a restaurant visit occurs less frequently at quick service places than at full service restaurants. The highest incidence of trial of a new or unfamiliar menu item occurs at casual dining places, which, according to NPD, relates to the quality/freshness of the ingredients used in the menu item, the item being a good meal accompaniment choice, and the ability for diners to share the menu item with others. Half of the new menu items ordered is main dishes while sandwiches make up almost half of the remaining new items ordered. ◆◆◆◆ Green Mountain Coffee Roasters, Inc., has launched the Keurig Bolt Carafe Brewing System for commercial use. The commercial grade system can brew a 64-oz pot of coffee in about two minutes, bringing the speed and quality + convenience of the Keurig single-cup brewing system to higher volume brewing. For ordering information visit www.greenmountaincoffee.com ◆◆◆◆ Hotel Happenings A new Wyndham Garden is in the works for St. Augustine. The property will be located at 311-333 South Ponce de Leon Blvd., where several existing buildings were cleared. Construction will start in the upcoming months. The property will be 95-rooms. ◆◆◆◆ Metropolitan by COMO, Miami Beach is a 74-room Miami hotel in the heart of the city's Historic District, overlooking America's most iconic beach. A new hotel poised to become an essential Miami Beach experience, Metropolitan Miami Beach delivers the perfect blend of rest and revelry, urban modernity and period charm by way of light-filled rooms, a COMO Shambhala spa, and leading-edge interiors by the Italian designer, Paola Navone. Opening Feb 14th, the restaurant is helmed by Executive Chef Jonathan Lane and is located at 2445 Collins Ave. Call 305.695.3588. ◆◆◆◆ The Miami Taste of Brickell Food & Wine Festival will be held this year on See WHAT’S GOING ON page 16 Lactalis Culinary 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. Online at www.LactalisCulinary.com. Waterstone Resort reenvisions culinary arts Boca Raton, FL – The culinary options of Waterstone Resort & Marina - A DoubleTree by Hilton in Boca Raton, is currently undergoing a dramatic re-envisioning from The Boca Bridge Hotel in preparation for a March 2014 opening. Using locally-sourced ingredients to produce a variety of dishes and cocktails, the two dining outlets of Waterstone Resort & Marina, Boca Landing and Waterstone Bar & Grill, will provide guests with a distinctive food style conveying “just off the boat” elements. Executive Chef Steven Zobel brings a balance of superior cuisine, innate knowledge and a deep passion to the restaurants and culinary offerings of Waterstone Resort & Marina. With 180 degree views of Lake Boca, Intracoastal Waterway and the Atlantic Ocean, Boca Landing restaurant will provide guests with upscale dining in an artinspired, water-centric atmosphere. Boca Landing features seafood caught off of Florida’s coast with a raw bar of oysters, stone crab claws, shrimp cocktail and marinated conch. The menu showcases creative small plates, a selection of simply prepared fish and meats and delectable side options made to order and easy to share. Fare such as Seared Yellowfin Tuna, Filet Mignon Steak Tartare and Snapper Ceviche are paired with side dishes like Sautéed Baby Kale, Wild Mushrooms and Crispy Brussels Sprouts. The poolside Waterstone Bar & Grill will present Latin-inspired comfort foods with a tropical touch. Borrowing from FLORIDA Established in 1881, Black Diamond Cheddar is made from the highest quality milk that provides a sharp, superior tasting cheese full of flavor. Aged 1-3 years, the cheddar is available in a variety of formats including portion, sliced, spread, wedge, shred, loaf, print and block. “Consumers’ appetites are maturing and they want more than traditional processed cheeses. They want premium, interesting flavor and texture,” said Diane Austin, Director of Marketing at Lactalis Culinary. “Black Diamond Cheddar is the perfect ingredient for operators wanting to provide something elevated on top of burgers and sandwiches to transform traditional into premium.” Black Diamond Cheddar starts with fresh cow’s milk that creates distinctive complex flavors and exceptional taste and texture, and is then safely heat treated as part of the curing process. As the cheese ages, additional flavors develop and enhance the overall cheddar taste becoming increasingly sharper, saltier and dramatically more crumbly in texture. Black Diamond Cheddar aged 1-3 years is available to foodservice operators now. Exceptional aged cheddar takes time, so Black Diamond Cheddar aged four years will be available in 2014, and aged five years will be available in 2015. Lactalis Culinary will bring Black Diamond Cheddar samples to the customer in eight ounce portions of sliced and wedged formats. Lactalis Culinary, marketer of the Galbani®, Président®, Sorrento® and Black Diamond® brands in the foodservice sector, bringing a range of high quality European style cheese and marketing support that helps optimize the value of great cheese in foodservice operations. FEBRUARY 2014 Lactalis Culinary brings over 130 years of tradition and expertise to its list of high quality cheese brands with its newest brand, Black Diamond Cheddar. The foodservice manufacturer recently introduced the premium aged cheddar which is known for its quality ingredients and careful aging process that slowly brings out the finest characteristics of taste, texture and appearance. 13 Lactalis Culinary debuts Black Diamond Cheddar the breezy simplicity of the surrounding waterfront, the all-day menu will feature an assortment of light bites, sandwiches, burgers and wraps. Fresh-pressed juices, energizing smoothies, sophisticated desserts and a whimsical children’s menu are enjoyed while overlooking the idyllic Lake Boca. Got ? t r e s s De ❄ ❄ ❄ ❄ ❄ ❄❄ Ask About Our FREE Dessert Menu Program! On the waterfront promenade, Waterstone Bar & Grill offers Boca Raton’s only dock-to-dine on the Intracoastal Waterway. Boaters may anchor along the expansive 280-foot seawall and indulge in Waterstone Bar & Grill’s all-day menu either on deck or on land. When called ahead, yachters may choose to have food delivered to their vessels. A complimentary, private shuttle ride whisks guests away to explore Boca Raton's pristine beaches, located just yards from the resort. Beachgoers spendSee WATERSTONE page 15 ❄ GELATO FINO FEATURES: ❄ Classic Italian Gelato ❄ ❄ Gourmet Ice Cream Truffles & Spumoni ❄ Gorgeous Bakery Cakes & Unique Individual Cakes ❄ Fresh Fruit Sorbet & Italian Ice ❄ For more information call: 1-800-946-7370 …or visit our website: ❄ ❄ gelatof ino.com DISTRIBUTOR INQUIRIES WELCOME! TODAY’S RESTAURANT  ◆ WWW.TRNUSA.COM ❄ 14 Calendar Events s FEBRUARY 2014 Upcoming industry affairs Send your Calendar Event info to Today’s Restaurant! t! 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 29 The Miami Taste of Brickell Food & Wine Festival Brickell Ave ◆ Miami, FL ◆ 786.355.4800 ◆ [email protected] 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 Universal from page 1 names in entertainment, including Bob Marley – A Tribute to Freedom, Emeril’s Restaurant Orlando, Jimmy Buffett’s Margaritaville and Bubba Gump Shrimp Company. Universal CityWalk is also home to Rising Star – an energetic karaoke club where guests can perform with a live band and backup singers, the 36-hole mini-golf course, Hollywood Drive-In Golf, and the indescribable, nationally-renowned live show, Blue Man Group. For more info Universal CityWalk, visit: www.universalorlando.com. ◆ Strike out your hunger at Hot Dog Hall of Fame with some of the most iconic hot dog creations… Embassy Suites North Charleston - Airport/Hotel & Convention ◆ Charleston, SC www.acfchefs.org New Universal Citywalk venues opening throughout 2014 May Now open: Red Oven Pizza Bakery: Take a quick trip to Italy for authentic, artisan pizza--made fresh, while you wait--at Universal CityWalk’s firstever Neopolitan-style pizza bakery. The combination of the highest quality ingredients and a traditional 900-degree stone-lined oven ensures every slice is pizza perfection. Antojitos Authentic Mexican Food: Take a journey through the cantinas, street carts, and markets of Mexico for unique tapas-style dining at Antojitos Authentic Mexican Food. Only the freshest ingredients are used to create craveable, made from scratch Mexican street fare in an environment of unmatched authenticity. Hot Dog Hall of Fame: Strike out your hunger at Hot Dog Hall of Fame with some of the most iconic hot dog creations from our nation’s most famous ballparks. Take a seat in the bleachers and enjoy a loaded Chicago dog with all the toppings, a perfectly charred Boston 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 Uniforms 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 brat, a monster LA dog and more. The Cowfish: Innovative sushi joins forces with creative burgers for an untraditional dining experience at this reincarnation of the popular North Carolina hotspot. The result: "Burgushi". A cutting-edge fusion of burger and sushi, burgushi items include sushi rolls created using burger components and sandwiches created using sushi elements. A new modern Italian kitchen concept: Immerse yourself in the essence of modern Italian cuisine at this new restaurant created by Universal Orlando. Watch as the culinary team handcrafts your pasta from scratch to create fresh takes on classic dishes in a clean, contemporary dining atmosphere. Cold Stone Creamery: For more than 25 years, Cold Stone Creamery has served up the finest, freshest ice cream, cakes, smoothies and shakes using only the highest quality ingredients and their signature process of preparing your custom ice cream creation on a frozen granite stone. Bread Box: With a Bread Box sandwich, you’ll be transported back to your childhood kitchen or your favorite street corner deli. Here you’ll find that the combination of quality meats and vegetables, fresh bread, and simple preparation can transform a sandwich into something more. Menchie’s: One of the world’s most popular frozen yogurt shops is coming to Universal CityWalk. The dream was to create a place where people from all walks of life and ages could enjoy themselves—not only with great tasting, quality frozen yogurt and an expansive self-serve toppings bar, but with a unique experience in a fun and happy environment that makes you smile. With two incredible theme parks, Universal Studios Florida and Universal’s Islands of Adventure, three magnificently themed on-site hotels and a nighttime entertainment complex, Universal Orlando is the only place where you can turn spending time with your family into spending time as a family. Together, you can soar above Hogwarts with Harry Potter, swing above the streets with Spider-Man, become a Minion in the hilarious and heartwarming Despicable Me Minion Mayhem ride, and join Optimus Prime in the fight to save mankind on the new mega-attraction, TRANSFORMERS: The Ride – 3D. from page 9 U.S. and Canada. "Utilizing the psychology of colors can most definitely help reinforce a sought after business image or message, such as technical proficiency or reliability. And customers often subliminally take such 'uniform' messaging more seriously because it's being worn by a real person, someone who embodies the brand and makes the brand more tangible to them." Is your business making the best use of company brand and uniform colors? Here are some widely recognized attributes of colors: White: pure, clean (worn by doctors and nurses to imply sterility) Black: power, authority (helps project knowledgeable expertise) Green: calming, growth and fertility (favored by landscapers/garden centers) Purple: royal, dignified (helps suggest “premium” products and services) Orange: warm, vibrant (used to create a playful business environment) Silver: prestige, scientific (often the choice of high-tech companies) TODAY’S RESTAURANT  ◆ WWW.TRNUSA.COM Red: excitement, confidence (tends to be used to distinguish employees in expansive business setting) Blue: Trust, belonging (the most popular color used in all businesses) Yellow: Warmth, happiness (used to promote a general sense of well-being) Black: Sophisticated, elegant (helps promote premium-priced products and services) Gold: Elite, prestige (fosters a sense of the very best) A final tip: Select the right colored brand identity and employee uniforms for your business and you'll likely make you competitors "green" with envy. UniFirst, a North American leader in the supply and servicing of uniforms, workwear, and protective clothing, outfits more than 1.5 million workers each business day. The company's most popular brands include UniWeave®, SofTwill®, UniWear®, and Armorex FR®. UniFirst also offers Facility Service programs including floor mats, mops, and restroom products. For more information, contact UniFirst at 800.455.7654 or visit www.unifirst.com. SOURCE UniFirst Chef Bret Pelaggi One Stop Shopping Covers, Inserts, Place Mats, Check Presenters, etc. CACTUS MAT 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 Chef Bret Pelaggi graduate of the New England Culinary Institute (NECI) in Montpelier Vermont. As an intern at The Country Club in Brookline and at the Patton Hotel in Garmish, Germany, Bret learned his basic cooking skills. Upon graduating from NECI the Bret worked in some of Boston's best kitchens, including L'Espalier under chef-owner Frank McClelland and Kingfish Hall under James Beard Award winning chef Todd English. Bret then moved on to help open Sibling Rivalry as a Sous Chef, working with James Beard Award winning chef Bob Kinkead, and his brother David Kinkead. Located at 70 Miracle Mile in Coral Gables, Uvaggio is a vibrant, sophisticated and comfortable café, providing exceptional service, delicious food, earthy wines and memorable experiences. from page 11 ings with demonstrations and speakers. In addition, ACF has national and local culinary competitions, an extensive Career Center and more for the professional chef. ACF was founded in 1929 as a professional organization for chefs and cooks by three global chef organizations. Since its inception, its goal has been promoting the professional image of the American chef. In 1976, ACF forever changed the culinary industry by elevating the position of the executive chef from service status to the professional category in the U.S. Department of Labor's Dictionary of Official Titles. Since then, the culinary industry and ACF have grown tremendously. Today, Waterstone Full Line of Floor Covering, Mats & Misc. ACF is the largest professional chef organization in North America with more than 20,000 members. The American Culinary Federation, Inc., 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 U.S., with the Certified Executive Chef®, Certified Sous Chef® and Certified Executive Pastry Chef® designations the only culinary credentials accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative for the U.S. 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 info, visit the website at www.acfchefs.org. Frozen Drinks and Smoothie Machines FLORIDA ACF logo Melamine Dinnerware, Specialty Drinkware Tumblers, Room Service Trays, Buffet Items 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 EMAIL: [email protected] 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” from page 13 ing an afternoon in the sun may enjoy resort-provided, leisurely lunches and refreshing beverages served chair-side or packed ahead of time in a picnic basket for guests to take along. Located on Lake Boca at the Atlantic Ocean inlet and one block from the beach, Waterstone Resort & Marina - A DoubleTree by Hilton will unveil a new pool area and waterfront promenade that is adjacent to both indoor and outdoor seafront dining and marina, offering boaters dining service to their vessels. With nearly 200 feet of linear dockage, Waterstone Resort & Marina welcomes vessels up to 80 feet in length With on-site watersports, boating and sailing opportunities FEBRUARY 2014 Uvaggio ◆ Coral Gables Uvaggio, the much anticipated wine bar which recently opened brings chic European influenced atmosphere to Miracle Mile, has recruited Top Chef Season 11 contender, Bret Pelaggi, as head chef. "I am absolutely thrilled Chef Bret Pelaggi has joined the Uvaggio team,” says Craig DeWald, owner and wine and food aficionado. “I believe Chef Bret is going to redefine casual fine dining for Miami with his imaginative small plate dishes. I am excited and can't wait for our guests to enjoy Uvaggio's unique wines paired with our chef’s amazing food" Chef Bret Pelaggi began his cooking career as a teenager at a local Norwood, Massachusetts restaurant. After graduating from the New England Culinary Institute, he went on to work at Bostonarea restaurants including L’ Espalier, Kingfish Hall, Sibling Rivalry, and Chiara. Bret believes in using local products along with pasture fed meat and game, and enjoys a rustic approach to cooking, saying, “I love braising and cooking on the bone, classic stock based sauces and dishes prepared with a nod toward tradition and infusing a twist with modern techniques and presentation." Previously to joining the team at Tikl, Bret was Chef de Cuisine at Chiara in Westwood, MA. Chef Bret Pelaggi is originally from Norwood, MA and a 15 Under the Toque e along with bicycle rentals and a private beach trolley, the resort also showcases modern meeting and event space that is uniquely water-oriented in location and views. All of the resort’s 139 guest rooms, including 11 suites offer private balconies with panoramic water views. Centered upon a bold redesign and new name that celebrates its distinctive waterside location, Waterstone Resort & Marina is located among pristine beaches, championship golf courses, world-class dining, upscale shopping at the Boca Raton Town Center, Mizner Park and village-style shopping in downtown Boca Raton. The property can be reached at 866.909.2622. 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 TODAY’S RESTAURANT  ◆ WWW.TRNUSA.COM 16 FEBRUARY 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. What’s Going On March 29 on Brickell Ave in Miami. It was started in 2010 by an organized group of prestigious local restaurateur’s, local corporate business partners, Brickell Community Associations and professional events and festival planners. The idea was to offer an annual community outreach event which would be a signature Fine Food & Wine Festival for the Brickell and Downtown Miami area to expose the growing restaurant industry. The goal also was to announce and promote the area as a visitor’s destination offering the finest dining establishments, shopping and 5 Star Hotels and events and festivals. The Inaugural Taste of Brickell, was a one day festival held in March 2011 and attracted approximately 7000 food and wine lovers from across South Florida They had 16 restaurants on board not including exhibitor, artists and non-profits. Last March 2012 the Festival expanded to two days and attracted approximately 12,000 + people and we had over 50 restaurants from Brickell and Downtown Miami attend including exhibitors, artists, non-profits and sponsors. For all details in this year’s event contact Cynthia Bettner Director / Event Producer at 786.355.4800 or email to [email protected]. ◆◆◆◆ Classified Ads 12 months for only $149. Classifieds available online at www.trnusa.com Business for Sale or Lease 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 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 National Restaurant Properties in Asheville NC has restaurants for sale throughout popular Western North Carolina. Contact Jeff Eatherly @ 828-225-4801 or [email protected] www.restaurantstore.com. 0214 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 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. 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 Merchandise 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! 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 954-322-7800 or email us your policy for review to [email protected]. 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 Frontline International, a leading provider of Smart Oil Management Systems for waste oil, oil filtration, and fresh oil, now offers its Heated Grill Grease Caddy System—compatible with all of its waste oil systems — to complete your Smart Oil Management program. The Heated Grill Grease System allows collection of grill grease throughout the day then pump it into any of Frontline’s waste-containment tanks. Solids are filtered via the extralarge sediment basket, preserving the high quality of oil while protecting the integrity of the equipment’s pump and motor. When the caddy is near full—or at scheduled intervals when the grill is less busy—carefully pull the caddy to the Frontline used-oil storage tank (or pumping station) and easily pump the waste grease into the tank. Frontline International, Inc. designs, manufactures, and distributes superior commercial foodservice equipment for the storage, handling, and disposal of cooking oil. Call 877.776.1100 or visit their website at www.frontlineii.com. ◆◆◆◆ Coasters, matchbooks, wads of napkins and other makeshift solutions for the age-old problem of wobbly restaurant tables were today asked to clock out and collect their final paychecks. FLAT Tech Inc. – www.flattech.com inventors and manufacturers of the world’s only table bases that automatically stabilize tabletops and enable lev- TODAY’S RESTAURANT  ◆ WWW.TRNUSA.COM from page 12 eling with other tabletops announced its official launch into the U.S. hospitality market, says the company. FLAT’s technology addresses a problem that frustrates patrons and further reduces tight margins for operators. In a 2013 YouGov survey, more than half (56 percent) of the 1,093 respondents said a wobbly table would cause them to reconsider a return visit to an establishment. The company’s patented hydraulic technology has won numerous awards for its one-of-a-kind ability to both stabilize and align tables. FLAT’s products are used in hotel, restaurant, café, bar and other hospitality operations worldwide. ◆◆◆◆ The Nightclub and Bar Show will be held this year, March 24-26 in Las Vegas. The Show is returning to the Las Vegas Convention Center. The annual three-day trade show offers attendees access to a well-curated list of exhibitors with endless opportunities to discover new products and increase profits, extensive networking opportunities, and the latest news and trends in nightlife through keynote speeches, educational workshops, on-site tours at successful Las Vegas. Each year, more than 37,000 nightlife operators, managers and industry enthusiasts, responsible for $19.8 billion in beverage sales annually and representing more than 200,000 on-premise establishments, come to Las Vegas for what has become the most influential conference for those in the industry. This year’s theme – “New Potential. New Profits. New Thinking,” – will allow attendees a platform for discovering insightful ways to increase profits while meeting face-to-face with leading suppliers to talk business about equipment, fixtures, misconceptions and more. Visit www.ncbshow.com or call 888.966.-2727. ◆◆◆◆ International Pizza Expo® is coming to Orlando in March. It will be a one-stop shop, sample and network with pizza peers from around the world. International Pizza Expo® is a must for the Pizzeria Industry, a place to do business, learn, network and deal. Pizza Expo has grown from a humble start of 134 booths in Orlando in 1984 to over 1,000 booths at the show in March. Designed specifically for pizzeria owners and operators, there’s something for everyone at International Pizza Expo, whether an industry veteran or just opening a first store. Visit www.PizzaExpo.com for all the pertinent details. ◆◆◆◆ Hector Garcia is the new executive chef of the culinary and catering deSee WHAT’S GOING ON page 18 17 Can a losing restaurant become a profitable business? In this month’s mail, I received an urgent request for assistance from a reader. Normally, I follow up on these requests with a phone call. Most of my work involves consulting projects in the U.S. Occasionally, I work in Canada or the Caribbean. Since the reader was from Bahrain, I decided to answer him with a blog post. Every year, I receive a number of requests for help from failing restaurants. It is important to keep in mind many of these operators should close the door ASAP. They need to evaluate their business plan. Successful restaurant startups normally complain about being under staffed, running out of food, long lines Today’s Restaurant Contributor out the door, etc. Much like real estate, the restaurant business depends on a great location. Operators pay premium rents to locate in a high traffic space. The letter follows: Dear Sir, Trust you are well & fine? This is Sanjeev from Bahrain, Arabian Gulf. I'm working as Cost Control Manager. We are connected through linkedin and I'm taking the privilege to write to you. One of our board members, who is a business man here in Bahrain, runs a small restaurant which is showing a big loss. What could be the basic reasons for it? Please see the details of the restaurant below: Seating Capacity - 12 to 15 pax Average sale per day - $335 No recipe costings or selling margins have been established. Total Staff - Kitchen (4) & Front (2) *Kitchen cost is very high at the moment. All purchases are from local suppliers. Salary (All Staff - $2,660) Rent - $2,393 I would appreciate if you could give me some ideas or bullet points to improve this restaurant's business & making it profitable. Thanks a lot for your valuable time. Take good care. Sincere regards & yours truly, — Sanjeev My answer follows: Thanks for the question Sanjeev! I know the restaurant has opened recently and I appreciate the urgency. At this time, costing recipes and calculating gross profit per menu item takes a back seat to marketing and promotion activities. Sales are too far below the minimum level required to produce a profit. This is the reason so many restaurants close in the first year. If the monthly sales are $10,000 and the rent is $2,400, our occupancy cost is 24% of revenue. This indicates sales need to double for the restaurant to be a going concern. Keep in mind a 12% occupancy cost is still relatively high. The goal is 10% or lower. The breakfast strategy could be part of the solution. In addition, you could create a carry out menu and search for delivery customers in the vicinity. Keep the staff level as tight as possible. The current 26% is good. As your sales rise, you may be able to reduce the labor % to 25%. Your cost of goods sold needs to stay below 35% of sales. Summary: In this case, the owner failed to create sufficient interest in his new restaurant. Most restaurants have their best weeks early in their history. Despite a small number of seats, he chose to open for one meal period. His monthly rent requires aggressive marketing and promotion. The decision to focus on a single meal period seems wrong given the high occupancy cost per seat. They need to be turning tables and selling orders to take out. Imagine paying $200 per month for each seat in a 200 seat location. The rent would be $40,000 per month. Very few concepts generate enough revenue in a single meal period to cover a $200 per seat monthly rent. Dunbar Associates helps food service operators to control costs, develop business plans and budgets, implement software and integrate back office systems. If you would like to lower your food and beverage cost percentage call Joe @ 800.949.3295, fax 202.315.3664. 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 Events 561.994.0505 Petal Pushers Design & Accessories. . . . . . . . . . . . . . . . . . . . . . . . Christine Tursi Exhaust Hood Cleaning 800.675.5946 Airways Cleaning & Fireproofing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Joe Jacobs Floor Drain Cleaning 800.675.5946 Bio-Clear, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Joe Jacobs 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 Web Design / Virtual Restaurant Tours 784.600.7080 Local Management . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Donald Tucker 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 TODAY’S RESTAURANT  ◆ WWW.TRNUSA.COM • CO2 Gas, Beer Mix • Nitrogen and Helium • Bulk CO2 in Various Size Cylinders FLORIDA ◆ Operators pay premium rents to locate in a high traffic space. ◆ FEBRUARY 2014 Joe Dunbar 18 FEBRUARY 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 THIS MARCH DON’T MISS OUR… What’s Going On partments of The Crowne Plaza Hotel at Bell Tower Shops, located at 13051 Bell Tower Dr. in Ft Myers. Garcia is a 30-year veteran in the food and restaurant industry, serving most recently as the executive sous chef at Shula’s Steakhouse at the Hilton Naples. ◆◆◆◆ Jake Alleman, franchisee and managing partner of Cojak Investments, LLC is announced the February 10, 2014 opening of Orlando's first Another Broken Egg Café in Winter Park Village at 430 N. Orlando Ave, Suite N100A in Winter Park. The restaurant offers seating for 100 inside and an additional 71 seats on the outdoor, covered patio which is dog friendly for companion pet dining. The restaurant can be reached at 407.790.7868. ◆◆◆◆ French Fry Heaven, the first and a leader in the gourmet fry market, is ramping up its growth strategy with a new business opportunity. The franchise company recently launched its Area Operator program and already has signed multiple agreements through the new system. The popular gourmet fry franchise started in Jacksonville, Fla. in 2011, where customers were able to order an incredible number of flavors (50+) and the quirky culture of the Lease Coach lease for the franchisee tenant. In response, the landlord explained that our client tenant could continue leasing the property or purchase it outright. ◆ Don’t purchase and move your restaurant into a property for the sake of owning real estate. 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 Although the asking price of $1.68 million (for both the building and the land) was steep, we did our due diligence and shared both options with the tenant. We didn’t just stop there, however! Over the course of time and with exercising numerous strategies we have found useful and effective over the years, we successfully negotiated the purchase price down to $500K (yes, less than one-third) – much to the delight of our tenant client – and closed the sale transaction. Because The Lease only works for tenants (on a flat fee basis), the end result for our client was incredible. Had the buyer been using a commission-driven agent, there may have been little motivation to get the buyer a low purchase price. TODAY’S RESTAURANT  ◆ WWW.TRNUSA.COM from page 16 brand. Now with twelve locations open, CEO and founder Scott Nelowet is expanding the concept in a big way, while keeping his brand intact. Area Operators have quickly signed on to develop the franchise in Las Vegas, parts of New England and in several Southeastern states. For further details, visit www.FrenchFryHeaven.com. ◆◆◆◆ On March 30th, the 17th Annual Taste of the Islands, presented by the Marathon chapter of Business and Professional Women will feature "tastes" of participating local restaurants vying for best-of honors for appetizer, dessert or entree. The event will take place at the Key Colony Beach City Park in Marathon. Call them at 305.393.9501 for information. ◆◆◆◆ Today’s Restaurant invites you to submit information for the What’s Going On column. Please fax, mail or e-mail your story to us. And don’t forget to visit our website online at www.trnusa.com where you will find news articles from all our editions, internet exclusive information, pdf editions of the paper, subscription sign-up forms, Today’s Restaurant Business Network information and much more. ◆◆◆◆ from page 19 Don’t purchase and move your restaurant into a property for the sake of owning real estate. Only purchase a property for your restaurant if you would lease it anyway. In other words, don’t resign your restaurant to a mediocre location just so you can play landlord. If the restaurant isn’t profiting within a few years you will simply end up selling the property and moving to a better location for lease, probably at a loss. If you own the property you do business in the perfect scenario at retirement time could be to sell the restaurant but retain ownership of the real estate. This will provide a good source of reliable income for a long, long time to come. For a copy of our free CD, Leasing Do’s & Don’ts for Restaurant Tenants, please e-mail your request to [email protected]. Are you planning to attend the upcoming International Restaurant & Foodservice Show of New York (March 02nd – 04th, 2014 at the Javits Center, New York City, NY). Don’t miss Dale Willerton – The Lease Coach as a featured speaker at this event! Dale Willerton and Jeff Grandfield - The Lease Coach are Commercial Lease Consultants who work exclusively for tenants. Dale and Jeff are professional speakers and co-authors of Negotiating Commercial Leases & Renewals For Dummies (Wiley, 2013). Got a leasing question? Need help with your new lease or renewal? Call 800-7389202, e-mail [email protected] or visit www.TheLeaseCoach.com. 19 Real Estate Restaurant, business and property happenings in Florida. Dale Willerton & Jeff Grandfield The Lease Coach ment (if you can get a long amortization period) Pro 2: Your equity in your property will often increase over time. This does not include the value of the business, just the real estate. Obviously, appreciated value will vary from location to location and city to city. Pro 3: You don’t have landlord hassles; you are in control and can open and operate the restaurant when you want. Yes, ownership is empowering and it feels great (most of the time). Con 1: You might have to sacrifice on location strength or desirability. Many of the ownership opportunities are in secondary locations and not on the busier streets. If you are moving an existing restaurant into a secondary location for purchase it’s not so bad because you have See LEASE COACH page 18 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 TODAY’S RESTAURANT  ◆ WWW.TRNUSA.COM FLORIDA As The Lease Coach since 1993, we have been coaching and negotiating for hundreds of restaurateurs on both their new leases and renewals. For the majority of restaurateurs, purchasing or constructing their own building or property remains a dream but is not completely realistic. This is because over 97% of all commercial, retail and office space is for lease, not for sale. Yes, it’s that simple. Many good locations suitable for a restaurant are already owned by a landlord who does not want to sell you the (multi-tenant) property, but rather wants you as a long-term, rent-paying tenant. Now, if you are in the enviable position to consider purchasing a site, here are just a few of the pros and cons to consider regarding leasing versus purchasing commercial property: Pro 1: It is better to pay a mortgage than a lease because eventually you will pay off the mortgage whereas lease payments continually last through the duration of your lease. More often than not, the monthly mortgage payment is also very close to the monthly rent pay- loyal customers who will follow you. Con 2: You would have to move out or away from your current space giving up a well-established location that another restaurateur might lease. Landlords almost always try to replace one industry tenant with another so the possible competition should be a potential concern to you. Con 3: You may have to become a handyman or deal with various ownership issues like Heating, Ventilation and Air Conditioning (HVAC) units, building maintenance etc. that otherwise a landlord would have taken care of for you. We remember a very recent (and very relevant) situation. Our tenant client (a Denny’s Franchisee) had been leasing commercial space in a free-standing building on a pad site. His franchisor – Denny’s corporate – was on the head lease, meaning they were ultimately responsible for the rental payments, however, in this case, had chosen to sublease the property to our client, the franchisee. As the lease expiry date drew near, it became evident that the franchisor did not want to remain on the head lease, so we approached the landlord about a new FEBRUARY 2014 Pros & cons of buying vs. leasing restaurant space 20 FEBRUARY 2014 FLORIDA TODAY’S RESTAURANT  ◆ WWW.TRNUSA.COM