From Oct.1 – 9, FloridaCommerce is partnering with the Florida Small Business Development Center Network and CareerSource Florida to bring One-Stop Business Resource Sites to 17 counties impacted by Hurricane Helene. These sites provide support and resources to businesses and employees impacted by the storm. See the dates and locations below.
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Our state is being has been impacted by Hurricane Debby, and CORE (Children of Restaurant Employees) is here to help restaurant operations employees with legally dependent children if you face any of the following grant qualifications: Medical diagnosis/crisis, injury, death of the employee, spouse or child, or the loss of home or place or work due to the natural disaster. Based in Nashville, TN, they are a national non-profit serving our industry.
A CORE grant may cover costs for medical supplies, therapies, utilities, rent / mortgage, and other essential needs that a family might find necessary to navigate their specific circumstances. Each grant is unique and tailored to meet the applicants needs and documentation is required.
If you are a food and beverage service employee with a legally dependent child facing one of CORE’s grant criteria or you are directly impacted by your loss of home or work due to the recent catastrophe, visit www.COREgives.org to learn more and apply for a grant. A family can also be referred online. We are grateful that organizations like CORE exists to provide support to our industry.
The Florida Restaurant & Lodging Association is proud to partner again with Overland, KS-based Strategic Value Media, a leading nationwide provider of print and digital media solutions to the national, state, and local trade and membership associations, to produce the 2024 edition of the FRLA Buyers Guide, the premier resource of relevant products and services for residential restaurant industry professionals. This will be the 10th year that the Guide will be produced.
A representative from Strategic Value Media may contact you by email or phone to inquire if you want to enhance your listing in the Buyer’s Guide. Please know this is a legitimate call and that SVM is partnering with FRLA to provide our members this resource for advertising your products and services.
Like the 2023 version, the 2024 edition of the Buyers Guide will feature updated and expanded company and product listings, in addition to other valuable information relating to the restaurant industry. The Buyers Guide provides users with an efficient way to browse for goods and services and offers restaurant, hotel, and casino suppliers exceptional visibility by showcasing their products and services to a targeted, industry-specific buyer group.
The Buyers Guide is accessible through the FRLA website at frla.org and will be updated soon with new advertisements and information. To view the current Buyers’ Guide – click here. We encourage you to take advantage of this exceptional opportunity to highlight your products and services in the Buyers Guide. To learn more about advertising your products or services in the Buyers’ Guide, please email [email protected].
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[Orlando, FL]: Orlando’s Kobé Ichiban Japanese Steakhouse is gearing up to celebrate forty years of delicious and fun-filled dining. With 13 locations spanning Central Florida and Tampa, the family-owned Teppanyaki restaurant has become a Florida restaurant staple that tourists and locals flock to each year. Kobé Steakhouse brings countless family and friends together through an interactive dining experience, where skilled chefs cook Japanese cuisine up close on an open stove with a theatrical flair, eliciting plenty of laughter and rumbling stomachs.
“So much has changed over the decades,” said Mr. Chau Nguyen, owner of Kobé Steakhouse. “But our desire to create a destination full of life and ignite happiness in all those who dine with us remains the ‘Kobe Way’ of how we do things at our company. These past forty years have exceeded our expectations.”
As for the future of Kobé Steakhouse, Mr. Nguyen and the Kobé team have no plans of slowing down. With their newest location off of West 192 in Kissimmee, their mission of providing a premium Japanese dining experience to communities across Florida remains the same. With menu updates, daily promotions and specials, and a top-tier reward program, Kobé has something for everyone.
No matter which location you choose to dine at this summer, Kobé Steakhouse promises a customized dining experience perfect for creating memories with family and friends.
“As I reflect on these years gone by, I’m reminded of every individual who has contributed to Kobé’s journey,” said Mr. Nguyen. “From our dedicated past and present employees who shape our strong company culture to our supportive community business partners, and our cherished customers whose unwavering support fuels our growth. They are all the backbone of our business. We are proud to serve them.”
Help the Kobé family celebrate 4 decades of business! Beginning July 8th, dine in and enjoy a teppanyaki dining experience at any location with their $40 Kobé Anniversary Menu. The limited-time menu also includes an option to add-on 6oz of Premium A5 Grade Japanese Wagyu Beef for only $60.
Follow Kobé on Instagram @Kobesteakhouse to find out more about their 40th Anniversary promotions, including an Instagram Giveaway!
The FDA has published new resources to help industry comply with the Food Traceability Rule. These include:
In addition, the FDA has partnered with the Food Safety Preventive Controls Alliance (FSPCA) to develop training for the food industry on the Food Traceability Rule. Curriculum development has been initiated by a team including subject matter experts from FDA, industry and academia. The team is working to create training exercises to help food industry personnel to understand FDA’s Food Traceability Rule requirements. Training is anticipated to be available by mid-2025.
The Food Traceability Final Rule is a key component of the FDA’s New Era of Smarter Food Safety Blueprint and implements Section 204(d) of the FDA Food Safety Modernization Act (FSMA).
The Food Traceability Rule requires persons who manufacture, process, pack, or hold foods on the Food Traceability List (FTL) to maintain and provide to their supply chain partners specific information – called Key Data Elements or KDEs – for certain Critical Tracking Events or CTEs in the food’s supply chain. This framework forms the foundation for effective and efficient tracing of food.
The following example will walk through the Critical Tracking Events in a supply chain where Key Data Elements are required.
Abbreviations used:
• Key Data Elements or KDEs
• Critical Tracking Events or CTEs
• Food Traceability List or FTL
• Traceability Lot Code or TLC
• Raw Agricultural Commodities or RACs
In this scenario, fresh sprouts are being packed by the sprout grower for sale at retail. Key Data Elements (KDEs) are required for the fresh sprouts at the points indicated in the graphic. Seeds are not on the Food Traceability List, so the seed grower, seed conditioner and seed supplier are not covered by the rule. As the initial packer of the sprouts, the sprouter must maintain certain KDEs related to the growing, conditioning, packing and supplying of the seeds. All entities in blue are covered by the rule and must maintain a Traceability Plan, in addition to the KDEs.
We’re sad to share the news that George Guito, the general manager of the Columbia Restaurant in Ybor City and employee for nearly 62 years, passed away late this afternoon after a series of illnesses. He was 76.
George was more than a general manager. To Columbia’s third generation owners Cesar Gonzmart and Adela Hernandez Gonzmart, he was akin to their third son. To Columbia’s fourth generation, Richard Gonzmart and Casey Gonzmart, Sr., George was as close as another brother. To fifth generation’s Andrea Gonzmart Williams and Casey Gonzmart, Jr., he was “Uncle George.”
And to the staff of the Columbia, he was a constant, dependable man of few words. An ever-present force, he did whatever it took to keep the restaurant running smoothly, whether it was hanging the enormous chandelier in the Don Quixote dining room, cutting meat for hours as a young butcher, checking deliveries at the back door for accuracy or plumbing the fountain in the Patio.
“We have lost the last of the greats who spent his entire teen and adult life at the Columbia.” Richard Gonzmart said Sunday evening.
Said Casey Gonzmart, Sr., “George, my friend, my adopted brother, ONE OF A KIND, Loyal and Devoted to The Columbia and Our Family like no other. God Bless You. May you rest in peace.”
Andrea Gonzmart Williams: “I cannot imagine the Columbia without him. It’s like a piece of my childhood is gone. He’s one of the last few people who truly knew my grandparents. He had more stories than anyone else. He could connect the dots when others couldn’t. I’m very much at a loss for words.”
Casey Gonzmart, Jr.: “We lost a true legend today! George’s memory will live on as long as anyone else who came before him! Rest well, ‘Uncle’ George! Don’t worry. We will take great care of the place as you had for over 61 years!”
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A member of the Columbia Hall of Fame, George’s name is etched in the sidewalk in front of the Columbia in Ybor City, next to the names of the family members who have owned and operated the landmark since 1905.
The sidewalk tile, just a few steps away from the entrance of Florida’s oldest restaurant, reads, “GEORGE GUITO, DEVOTED SINCE 1962 TO THE COLUMBIA.”
Born and reared in Tampa, George got a job at the Columbia at age 15 — his official hire date May 20, 1962. He came from a poor and hard-working family; his father worked as a cigar maker by day and a janitor by night. His mother cleaned in a hospital.
After finding himself in some trouble, George came to the Columbia referred by a friend. Cesar thought George too young to be scrubbing floors, but the teen insisted he needed the work and asked for a chance. George was as old as Cesar’s son, Casey. Over the years, he became as close to the family as one of its own. The manager could pay George only $35 a week, but he graciously accepted. It was $15 more than his mother’s wage. He worked six days a week at a brisk pace — the large, busy Columbia was quite a chore to clean.
In the book “The Columbia Restaurant: Celebrating a Century of History, Culture, and Cuisine,” George remembered his youthful fascination with Cesar and the Columbia. “Every day, Mr. Gonzmart would come and tell me how was I doing, and that’s the way I became friendly with him. I was really amazed with coming into a place this size and beautiful as it is. Besides that, the gentleman that’s in charge of the whole operation, he’s performing here nightly [on violin], and he’s going through the tables. It was really amazing.”
The young man had never met someone so respected and connected. George marveled at the celebrities of the day passing through: Bob Hope, Marilyn Monroe, Frank Sinatra and Carol Burnett “We’ve had kings here. We’ve had queens here. People coming here from all parts of the world.”
What impressed George most was the free meals for employees. To a 15-year-old who had gone hungry, having access to the ingredients of the cooking line was a godsend.
“I said, ‘Man!’ I was really amazed.”
George clearly saw Cesar as the center of everything. “It was all Mr. Gonzmart.” There was no general manager or chief of operations. His two assistants bore the title of maître d.’ He arrived to work at about noon each day and left after midnight, after his two concert sets and a late dinner.
Some thought Cesar could be demanding but George saw a dedicated businessman, a devoted artist, and a caring person. “Once you got to know Mr. Gonzmart, if you would take care of his place, he would do anything for you, help you out in any way. People that were working here, he was always asking them about the family and if they needed something.”
He often sat hungry locals down in the café and told the waiters he’d pay the bill. He gave countless loans, knowing they would go unpaid.
George became a busboy before long and worked odd jobs at the restaurant. Cesar returned his loyalty and found a way to reward George and the restaurant. He sent George to butcher school and paid the bills. “I think the name of the school was Tampa Butchering Professional Meat Cutting Association.” George became a certified butcher and worked with the Columbia’s meat and poultry. No longer a troubled Ybor boy, he gained a respectable career and brighter future.
He became part of the restaurant family in other ways. George soon got to know the Gonzmart-Hernandez clan well. Casey and Richard became his new brothers, and the family gathered every Sunday at the Gonzmart home.
Carmen Hernandez, Casimiro’s wife, did not drive. When George scratched together $35 to buy a 1950 Plymouth, management often enlisted him to drive Carmen home from the restaurant.
George Guito: “I would take her home and she would give me five dollars Back then, five dollars was a lot of money. Then she would tell me, ‘Oh, come in and have something to drink and eat something.’ They were really nice people.” He spent every Christmas with the Gonzmarts. When George got married, Cesar paid for the wedding reception at the Columbia. He then offered George the use of his credit card and El Dorado Cadillac, telling him to take them to Miami for his honeymoon.
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George never forgot a lesson Cesar taught him, “I tried to talk intelligent to most of these people. Mr. Gonzmart always used to say, ‘If you talk intelligently, you sound intelligent. If you talk dumb, you sound dumb.’”
Back in the kitchen, George worked with Chef Vincenzo “Sarapico” Perez. He enjoyed his job, cutting beef tenderloins into filets, carving and trimming rib eyes, sirloins, and round steak. The Columbia’s menu was huge at the time, ballooning to more than twenty-five pages. That variety of dishes required many different cuts of meat.
George also remembered the earthy recipes and fresh seafood. Blue crabs were cheap and plentiful. The kitchen simmered tripe, ox tails and pig feet, red beans and rice. A Cuban dish called congri filled patrons with black beans, rice, and pork. Sarapico left after an illness, and George assumed more control in the kitchen. He became a jack-of-all-trades at the restaurant. George can cook dishes that no one else can remember, such as those named above. He is, in many ways, the Columbia’s collective memory.
“I know the kitchen inside and out. I can do anything that has to be done. I can cook. I can order the stuff. I can do basically anything.” In George Guito, Cesar gained a hard worker as loyal as a son. The Columbia’s struggle to stay afloat called upon all of George’s loyalty and know-how, and he delivered.
In the 1960s, before Columbia Sarasota had a dependable source of Hispanic ingredients, George Guito delivered to St. Armands Circle from Tampa countless times. In the days before the Sunshine Skyway bridge, George drove by way of Gibsonton and Rubonia. “They would get in this truck,” Casey says, “and go down U.S. 41, which wasn’t that developed in those days, and supply the restaurant as if it were an outpost somewhere out west. If you took the donkey trail and it was in the winter season, you probably took forever to come and go.” Workers at the Sarasota restaurant spent many an hour waiting for the daily truck to arrive. The tenuous supply line kept the restaurant alive.”
Beyond the esteem of the family and co-workers, George received special recognition in 2019 during Visit Tampa Bay’s annual meeting with an award presented by Richard Gonzmart.
“Tourism is up, but it’s the people in our industry who make it happen,” Richard told the audience. “There is one individual who has been truly special. On behalf of my family, I’m proud to honor an employee, a gentleman who is my brother, Mr. George Guito.”
WELCOME TO EXECUTIVE INSIGHTS: THE INTERVIEW SERIES WHERE WE WILL BE SHARING A BIT MORE ABOUT FRLA’S 2024 BOARD OF DIRECTORS EXECUTIVE COMMITTEE. THIS MONTH, WE’RE EXCITED TO INTRODUCE YOU TO NICK SARRA, OUR VICE CHAIRMAN!
HOW DID YOU GET STARTED IN THE INDUSTRY?
I got started in the hospitality industry after realizing that working in my father’s manufacturing business wasn’t for me. My journey began at the front desk of Hotel Sonesta, where my mother had worked for many years. From there, my roles varied from dishwashing to serving. It became clear; owning a restaurant was my dream. Understanding every facet was crucial, so I pursued an education at Johnson & Wales University, earning degrees in Culinary Arts and Hospitality Management. My career took off from there, leading me from managing specialty restaurants in Washington D.C. to founding The Boathouse Landing Restaurant, Rockin’ Tacos and co-creating Saltwater Restaurants.
WHAT IS THE MOST REWARDING PART OF WHAT YOU DO?
Witnessing employees grow, from their first job with us to achieving their dreams, whether within the industry or beyond, is incredibly fulfilling. It’s a testament to how prestigious and viable a career in hospitality has become.
WHAT IS THE MOST IMPORTANT PIECE OF ADVICE YOU HAVE EVER GIVEN/BEEN GIVEN?
Success isn’t about being the smartest; it’s about effort, integrity, and teamwork. Always stay humble and remember, the moment you think you’re invincible is when you’re most vulnerable.
WHAT EMERGING TRENDS IN HOSPITALITY DO YOU FIND MOST INTRIGUING?
The integration of technology and AI, from robotics to advanced POS systems, fascinates me. It’s about finding the perfect balance between innovation and maintaining the irreplaceable human touch in hospitality.
WHAT QUALITIES MAKE A SUCCESSFUL HOSPITALITY TEAM?
A strong team thrives on communication, dedication to guest satisfaction, and the ability to work tirelessly, especially during the holidays in a tourist-driven market.
WHAT IS THE MOST INTERESTING PLACE YOU HAVE EVER TRAVELED TO?
Venice captivated me with its history and the resilience of its people. Croatia’s beauty also left a lasting impression.
FAVORITE FLORIDA DESTINATION?
Disney World stands out for its unparalleled magic and hospitality.
IF YOU COULD ONLY EAT ONE CUISINE FOR THE REST OF YOUR LIFE, WHAT WOULD IT BE?
Seafood, of course, with Italian cuisine as a close second.
IF YOU COULD DINE WITH ANY HISTORICAL FIGURE, WHO WOULD IT BE?
Henry Ford, for his revolutionary ideas on efficiency and labor management.
WHAT IS THE MOST MEMORABLE FLORIDA HOTEL OR RESTAURANT EXPERIENCE YOU HAVE HAD AS A GUEST??
Dining at Victoria & Alberts at Disney with my family and celebrating anniversaries at The Pearl in Rosemary Beach have been unforgettable experiences.
BEACH OR MOUNTAINS?
Definitely Beach!
HOW DO YOU BELIEVE THE PRINCIPLES OF HOSPITALITY CAN BE APPLIED TO OTHER INDUSTRIES?
The essence of hospitality—caring for employees and customers—applies universally, emphasizing customer service and perseverance.
WHAT WOULD YOU SAY TO THOSE COMING UP IN THE HOSPITALITY INDUSTRY?
Work diligently, uphold integrity, and foster teamwork. Success is achievable without undercutting others; collaboration is key.
WHY IS IT IMPORTANT FOR PROFESSIONALS TO GET INVOLVED WITH FRLA?
Engagement with FRLA offers a unified voice on critical issues, from minimum wage debates to industry advocacy, ensuring even the smallest operators are heard.
WHAT DO YOU HOPE TO ACCOMPLISH ON THE FRLA EXECUTIVE COMMITTEE?
I aim to amplify our industry’s voice in legislative arenas, expand membership, and address pressing challenges, further ensuring our industry’s strength and prosperity.
KEY WEST, Fla., April 3, 2024 /PRNewswire-PRWeb/ — The Florida Restaurant & Lodging Association Key West Songwriters Festival presented by BMI announced details behind 16 ticketed shows during the five-day event, set to take place on May 1st through May 5th. In its 28th year, the festival will host performers such as Cole Swindell, Robert Earl Keen, Jeffrey Steele, Lori McKenna, Thompson Square, Robert Randolph, Fancy Hagood, Ryan Hurd, Tommy Sims, Chase Matthew, Kameron Marlowe, Rebecca Lynn Howard, Bridgette Tatum, and more. Tickets on sale Friday, March 29th at 12 pm via keywestsongwritersfestival.com.
Wednesday, May 1
Key West Theater, 8 PM
Bridgette Tatum, Bobby Pinson, Chuck Cannon, Tommy Sims, Jeffrey Steele
Thursday, May 2
Key West Theater, 4 PM
Taylor Phillips, Chase Matthew, Thomas Edwards, Kree Harrison, Rebecca Lynn Howard, Elisha Hoffman, Lori McKenna, Luke Laird
Fury Sunset Sail, 6 PM
Thompson Square
Key West Amphitheater, 7 PM
Cole Swindell, Restless Road, Mackenzie Carpenter
Key West Theater, 8 PM
Chuck Cannon, Dylan Altman with Guthrie Trapp, Robert Randolph Band
Friday, May 3
Back Stage Listening Room at Key West Theater, 3 PM
Coffee, Concert, & Conversation with Jeffrey Steele
Key West Theater, 4 PM
Ryan Hurd, Alana Springsteen, Kameron Marlowe, Marti Fredericksen, David Ray Stevens, Liz Rose, Cassidy Daniels
San Carlos Institute, 8 PM
Lee Thomas Miller, Wendell Mobley, Robert Earl Keen
Key West Theater, 8 PM
James Slater, Danny Myrick, Paul Jenkins, Clint Daniels, Ronnie Bowman, Trent Tomlinson
La Te Da, 8 PM
Jessica Wachs, Harper Grace, Sonia Leigh, Sheena Brook, Fancy Hagood, Kree Harrison
Saturday, May 4
Key West Theater, 10 AM
Bloody Mary Bash featuring Robert Earl Keen & Friends
Fury Sunset Sail, 6 PM
Barrett Barber, Carlyle Griffin
Key West Theater, 8 PM
Fancy Hagood, Patrick Murphy, Renee Blair, David Fanning, Rob Ragosta, Laci Kay Booth, Doug Johnson, Tim Nichols, Jackson Nance, Dax
San Carlos Institute, 7 PM
Garrett Bradford, Scott Sean White, Morgan Lee Powers, Russell Sutton, Paul Jenkins, Jack Ingram, Liz Rose, Aaron Barker
Sunday, May 5
Williams Hall, 12:30 PM
Rebecca Lynn Howard, Elisha Hoffman, Tommy Sims
Key West Theater, 8:00 PM
All Star Encore featuring Earl Bud Lee, Taylor Phillips, Alana Springsteen, Danny Myrick, and more to be announced
The Key West Songwriters Festival is an internationally recognized festival and the largest of its kind. Bringing together industry veterans and newcomers alike, the event gives festival goers insight into the stories and inspiration behind the music industry’s biggest hits. La Te Da and Williams Hall join the festival as new venues for this year’s ticketed shows.
“The historic La Te Da Hotel, once the home and factory of a local cigar manufacturer, is now an all-in-one entertainment complex. Between its accommodations, restaurant, multiple bars, and colorful outside patio, the venue is practically a magnet for late-night revelers” (Conde Nast Traveler). Williams Hall reopened in 2020 after a three-year restoration and modernization. For more than 100 years, the iconic church has been an important part of the spiritual and architectural landscape of Key West. Through a variety of services, classes, lectures and meetings, Williams Hall provides learning opportunities for young teens, social activities for the 50+ community, and cultural programs for all ages.
In addition to ticketed events, attendees can enjoy over 50 free shows throughout the island in bars, restaurants, resort beaches, and Rams Head Southernmost, the official festival headquarters.
“We’re excited to offer different experiences, from small intimate performances in an old church to a high energy concert at a picturesque island amphitheater, all aimed at creating unforgettable moments for festival goers”, said Kyle Muehlhauser, co-owner of the Key West Songwriters Festival and Rams Head Presents.
Landmark free events at the festival include the kickoff party featuring Dylan Marlowe, Heartwreckers, and Kristen McNamara at Sunset Pier on Wednesday, May 1st and the Duval Street show featuring Dallas Davidson and special guests on Saturday, May 4th. Additional free events and full festival schedule to be announced in the coming weeks along with the release of the official mobile app available for both Android and iOS users.
For up to date festival information visit keywestsongwritersfestival.com or follow on social media: Facebook and Instagram
About BMI:
Celebrating over 80 years of service to songwriters, composers, music publishers and businesses, Broadcast Music, Inc.® (BMI®) is a global leader in music rights management, serving as an advocate for the value of music. BMI represents the public performance rights in over 22.4 million musical works created and owned by more than 1.4 million songwriters, composers, and music publishers. The company negotiates music license agreements and distributes the fees it generates as royalties to its affiliated writers and publishers when their songs are performed in public. In 1939, BMI created a groundbreaking open-door policy becoming the only performing rights organization to welcome and represent the creators of blues, jazz, country, and American roots music. Today, the musical compositions in BMI’s repertoire, from chart toppers to perennial favorites, span all genres of music and are consistently among the most-performed hits of the year. For additional information and the latest BMI news, visit bmi.com, follow us on X and Instagram @BMI or stay connected through Broadcast Music, Inc.’s Facebook page. Sign up for BMI’s The Weekly™ and receive our e-newsletter every week to stay up to date on all things music.
About Rams Head:
Rams Head Presents owns and operates Rams Head On Stage in Annapolis, Maryland which has been recognized as the Top Club under 500 seats in the world by Pollstar Magazine. Rams Head also provides programming for Maryland Hall for the Creative Arts in Annapolis, Maryland and Key West Theater and The Key West Amphitheater in Key West, Florida. Rams Head Presents purchased the Key West Songwriters Festival in 2021 and presented the inaugural Annapolis Songwriters Festival in September 2022. The festival successfully returned in 2023 and once again in 2024. Rams Head Group is a family owned and operated restaurant company since 1989. Rams Head Group currently owns and operates four restaurant locations in Maryland: Rams Head Tavern in Annapolis, MD; Rams Head Roadhouse in Crownsville, MD; Rams Head Shore House in Stevensville, MD; Rams Head Dockside in Glen Burnie, MD and a fifth location in Florida: Rams Head Southernmost in Key West, FL. For additional information visit ramsheadpresents.com | ramsheadgroup.com.
SOURCE Rams Head Group
Welcome to Executive Insights: The Interview Series where we will be sharing a bit more about FRLA’s 2024 Board of Directors Executive Committee. Let’s hear more from our Immediate Past Chairwoman, Olivia Hoblit!
How did you get started in the industry?
At the age of 17, I started working at Wendy’s and also took up a part-time job as a server at a Chinese restaurant at night. As my interest in the legal field grew, I pursued studies while continuing to work two jobs. Eventually, I began working as a part-time legal secretary and gradually worked my way up to becoming a paralegal. Although I enjoyed working in the legal field and even considered pursuing law school, my perspective changed after we moved to Amelia Island for my husband’s new job at The Ritz-Carlton, Amelia Island. I began working part-time on weekends at Elizabeth Pointe Lodge, a luxurious beachfront boutique hotel with the former owners, Susan and David Caples. I quickly realized how much I enjoyed serving people, which led me to choose hospitality as my career. Over the years, I have had the pleasure of working with many talented executive leaders and owners in the hospitality industry, which has allowed me to gain insights into different areas of the field. I have worked as a General Manager for Elizabeth Pointe Lodge/Amelia Island Vacation Rentals; GM/Regional Manager for Innisfree Hotels; Rooms Exec. for The Ritz-Carlton, Amelia Island; and now serve as the Director of Lodging for the World Equestrian Center in Ocala. With 26 years of experience in the industry, I continue to love my career!
What is the most rewarding part of what you do?
There are numerous aspects that make the hospitality profession rewarding; however, in my opinion, the most fulfilling part of working in this industry is the ability to positively impact people’s lives and create meaningful and memorable experiences for our guests. I have the opportunity to meet guests from all over the world and collaborate with talented colleagues with diverse backgrounds and experiences. My passion fuels my goal as a leader, which is to pay it forward by mentoring and developing future leaders. It warms my heart to see others become successful leaders and providers for their families. When individuals grow, their families not only benefit but also flourish.
What is the most important piece of advice you have ever given/been given?
Been Given: My mother, who is the most giving person I know, has constantly reminded me to remain a strong woman, work hard, find my passion, better myself, always give back, never forget where I came from, and continue to learn new things.
Ever Given: Your success hinges on several crucial factors, namely faith, family, relationships, trust, integrity, respect, and connections. As someone who has achieved good success through sheer determination and focus, I can confidently assure you that you too can accomplish anything by setting your mind to reach your goals. While making mistakes is inevitable, they provide a perfect opportunity for you to reflect and innovate. So, always remember that the sky is the limit, and you should never hesitate to take a chance, push yourself beyond your limits, and explore all that life has to offer. In doing so, always stay humbled, authentic, respectful, and empathetic towards everyone you meet along the way.
What emerging trends in hospitality do you find most intriguing?
AI/technology have become increasingly important in today’s business landscape. It helps organizations better understand consumer behavior, streamline operations, improve efficiency and productivity, boost profitability, and enhance the overall guest experience.
What qualities make a successful hospitality team?
A successful team can make all the difference in the hospitality industry. From hotels to restaurants and everything in between, a team with certain vital qualities can ensure customers have the best experience possible. Here are some qualities that make a successful hospitality team.
Customer-focused: A successful hospitality team always puts the customer first. They go above and beyond to ensure that guests are satisfied with their experience and feel valued. Whether greeting them with a smile, providing recommendations, or addressing any concerns, a customer-focused team creates a welcoming and memorable environment.
Excellent communication: Communication is vital in any industry but essential in hospitality. A successful team communicates effectively with each other and with guests, ensuring that everyone is on the same page and that customer needs are being met.
Attention to detail: In hospitality, the little things can make a big difference. A successful team pays close attention to detail, ensuring everything is in order, and the customer experience is flawless. This can include everything from clean linens and well-maintained facilities to personalized touches like remembering a guest’s name or preferred drink.
Adaptability: The hospitality industry constantly changes, and a successful team can adapt to new challenges and situations. Whether dealing with unexpected issues or adjusting to new policies and procedures, a team that can roll with the punches and stay positive can make all the difference.
Positive attitude: A successful hospitality team has a positive attitude. They are passionate about what they do and genuinely enjoy helping people. This enthusiasm is contagious and can create a welcoming and enjoyable atmosphere not just for guests but also for the people they work with.
Cultural Awareness: The hospitality industry caters to guests from all over the world. Therefore, the team must be culturally aware and sensitive to the needs and preferences of guests from different cultures. This includes understanding their customs, traditions, and dietary restrictions. By being culturally aware, the staff can ensure that guests feel welcome and comfortable during their stay.
Teamwork: Teamwork is crucial to the success of a hospitality team. Whether it’s working together to accommodate a guest’s request or collaborating to provide excellent service, a successful hospitality team must be able to work well together. By working as a team, they can ensure that every guest receives the best possible experience.
What is the most interesting place you have ever traveled to?
The Philippines and Italy. I love the history, food, culture, and the people.
Favorite Florida destination?
Amelia Island, World Equestrian Center in Ocala, and Hawks Cay Resort on Duck Key, FL.
If you could only eat one cuisine for the rest of your life, what would it be?
Filipino cuisine
If you could dine with any historical figure, who would it be?
Mother Teresa
What is the most memorable Florida hotel or restaurant experience you have had as a guest?
My four favorite restaurants are Stirrups and Filo’s at the World Equestrian Center Ocala, Salt at The Ritz-Carlton Amelia Island, and Espana Restaurant in Amelia Island.
Beach or mountains?
Mountain
How do you believe the principles of hospitality can be applied to other industries?
Creating a positive work environment where employees feel respected, trusted, and valued through acts of generosity, empathy, fairness, and accountability is the key to ensuring that they will, in turn, provide exceptional service and care to your guests or customers.
What would you say to those coming up in the hospitality industry?
Working in the hospitality industry offers one of the most rewarding experiences as it allows individuals to positively impact people’s lives by creating unforgettable moments. This industry offers various career paths in room division, food and beverage, finance, sales, special events, engineering, HR, marketing, and retail. Therefore, it is essential to be open to learning all areas of this field and taking chances. The knowledge and skills acquired in hospitality are valuable professionally and personally and can be applied in various industries.
Why is it important for professionals to get involved with FRLA?
Getting involved with the Florida Restaurant and Lodging Association (FRLA) is essential because it offers numerous benefits, including networking opportunities, access to industry information and essential resources, advocacy for our industry, and professional development opportunities. By joining FRLA, professionals can connect with others in the industry, stay informed about industry news and trends, and have a voice in shaping policies that affect their businesses. Additionally, FRLA provides training and educational resources to help members improve their skills and stay competitive in the industry. Overall, getting involved with FRLA can help professionals stay informed, connected, and successful in the dynamic and competitive world of the hospitality industry.
What do you hope to accomplish on the FRLA Executive Committee?
To protect and grow the businesses that create growth not only for the people in the industry but also for the entire state of Florida.
Welcome to Executive Insights: The Interview Series where we will be sharing a bit more about FRLA’s 2024 Board of Directors Executive Committee. Enjoy this fun Q&A with Restaurant Director Chuck Prather!
How did you get started in the industry?
I started in the industry when my father had me pick up cigarette butts in the parking lot of his Burger King restaurant in 1968. I got my first taste of money when he would pay me 25 cents! Do you know how much candy a seven-year-old kid could buy for 25 cents in 1968?!
What is the most rewarding part of what you do?
Making smiles: The hospitality business is about service and exceeding expectations.
What is the most important piece of advice you have ever given/been given?
Speak less, listen more. With the advancement of social media platforms, society finds itself “speaking” of feelings, opinions, and positions. Too often, we don’t take the time to thoughtfully listen to each other.
Why is it important for professionals to get involved with FRLA?
Strength is in numbers. Whether it is the ability to share experiences and ideas with others in our industry or mentor students in our school culinary programs, FRLA has proven to be invaluable to me. FRLA also allows for a unified effort to confront those in government and present them with our challenges. Every year, new laws are written, or poor laws are modified to make for a better hospitality industry.
What emerging trends in hospitality do you find most intriguing?
The popularity of TV chefs and cooking shows have shown young people how much excitement can be had in hospitality.
What qualities make a successful hospitality team?
Communication and caring. With clearly written direction and stated goals, give the team members a clear vision of what is expected. We also must foster a “family” type culture allowing the employee to feel appreciated and respected.
What is the most interesting place you have ever traveled to?
Exploring the Amazon jungle on the border of Peru and Ecuador and spending time with the Achuar tribe. You have not lived until you have been served Chicha by the tribal chief.
Favorite Florida destination?
Anywhere is the Florida Keys!
If you could only eat one cuisine for the rest of your life, what would it be?
Lobster/seafood
If you could dine with any historical figure, who would it be?
Mother Teresa of Calcutta
What is the most memorable Florida hotel or restaurant experience you have had as a guest?
The World Equestrian Center in Ocala. The entire property is breathtaking.
Beach or mountains?
Mountains on the beach!
How do you believe the principles of hospitality can be applied to other industries?
The old adage of “The customer is always right” should be the mantra of all companies, no matter the industry, who interact with customers.
What is the most important piece of advice you have ever given/been given?
We all have different temperaments, talents, and convictions. Do your best to respect everyone you have contact with, no matter how much you may agree or disagree with them.
What would you say to those coming up in the hospitality industry?
Embrace the excitement and energy that is had in hospitality.