About $1 billion in tax credits are claimed each year under the Work Opportunity Tax Credit (WOTC) program. Sadly, many restaurants and lodging businesses are unaware of the program or simply don’t take advantage of it. WOTC was founded in 1996 by the Small Business Protection Job Act to reduce the federal tax liability of Read More
by Graham Cohen 2020 sure has presented us with some challenges. The Coronavirus has affected our lives in so many different ways. Businesses have been forced to close their doors, and many are finding it hard to return. No industry has been more hard-hit than the hospitality industry. We have been forced to change the Read More
Recently, several FRLA members were recognized in Tallahassee Magazine’s “Best of Tallahassee” list based on reader’s polls. Congratulations to the winners and honorable mentions! FRLA members have been recognized as below: Appetizer: Madison Social, Honorable Mention Asian: Masa, Winner Asian: Azu Lucy Ho’s Restaurant, Honorable Mention Bakery: Tasty Pastry Bakery, Winner Bar: Madison Social, Honorable Read More
By Hal King, Ph.D. If you search the Internet via Google using the search terms “food poisoning”, “foodborne illness”, “diarrhea”, “vomiting”, along with any restaurant brand name in the United States (just use the word “AND” between the words), you will see that foodborne illnesses and disease outbreaks in the foodservice industry are common Read More
Restaurateurs, guests may be able to safely eat away from home after months of staying in, but they’ll need to feel safe to make it a regular practice. While your restaurants operate according to state and local COVID-19 guidelines, everyone plays a role in maintaining public safety – including you, your employees and your guests. Read More