FRLA Chef Of The Year Awarded To Chef William Ryan

[Orlando, Fla] The Florida Restaurant & Lodging Association (FRLA) recognized William Ryan, Resort Chef of Hawks Cay Resort, as the 2019 Chef of the Year at the association’s annual Hospitality Stars of the Industry Celebration. The gala, held on Sept. 15 at the Hyatt Regency Orlando, honors men and women from around the Sunshine State for their remarkable work in the hospitality industry.

A graduate of the New England Culinary Institute, Chef Ryan has spent more than 30 years in culinary management. In 2014, he joined the Hawks Cay Resort team as Resort Chef where he oversees all aspects of food and beverage operations. His culinary skills, creative menu planning and artful presentations showcase why FRLA awarded him with Chef of the Year.

FRLA Restaurant Employee Of The Year Awarded To Sandra Cottrell

[Orlando, Fla] The Florida Restaurant & Lodging Association (FRLA) recognized Sandra Cottrell, head server at Half Shell Raw Bar, as the 2019 Restaurant Employee of the Year, at the association’s annual Hospitality Stars of the Industry Celebration. The gala, held on Sept. 15 at the Hyatt Regency Orlando, honors men and women from around the Sunshine State for their remarkable work in the hospitality industry.

Cottrell has worked at Half Shell Raw Bar for 34 years, since she first moved to Key West in 1985. Dedicated to the Key West community, Cottrell spends her time away from the restaurant helping with local relief efforts, fundraising events and non-profits. She is “the heart of the Half Shell Raw Bar,” according to her team, and her passion showcases why FRLA awarded her with Restaurant Employee of the Year.

Hospitality Industry Workers Honored at FRLA Pinellas ROSE Awards

[Clearwater, Fla] Last Wednesday, Oct. 9, over 160 people gathered at the Sandpearl Resort in Clearwater Beach for the Pinellas Chapter of the Florida Restaurant and Lodging Association’s (FRLA) inaugural ROSE Awards. The ROSE (Recognition of Service Excellence) Awards honor hospitality industry employees in the region dedicated to excellent customer service. Area hotels, vacation rentals and restaurants nominated 33 individuals from Pinellas County to acknowledge those making a difference in the local hospitality community. Last week’s winners each received a bouquet of a dozen roses, an award pin, certificate and a crystal award.

“These incredible men and women represent just a small fraction of the outstanding hospitality employees in the Tampa Bay area,” said Eric Waltz, General Manager of the Sandpearl Resort and ROSE Award Chairman. “Our region’s hospitality workers are what make the biggest difference and keep guests coming back. We are thrilled to be able to honor them and their hard work.”

The 2019 ROSE Award winners are are:

Lina Gomez, Retail Attendant at the Don Cesar Hotel
David Kent, Activities Beach & Pool Attendant at the Sandpearl Resort
Michael Kilmer, Housekeeping: Window Cleaner at the Opal Sands Resort
Amy Scott, Opening Server at Village Inn Restaurant
Danielle Wainwright, Sales System Administrator at the Hyatt Clearwater Beach

For more information about the ROSE Awards, contact FRLA Pinellas Chapter Regional Director, Dannette Lynch at 727-642-3404 or [email protected].

FRLA Restaurant GM Of The Year Awarded To John Pedaggi

[Orlando, Fla] The Florida Restaurant & Lodging Association (FRLA) recognized John Pedaggi, general manager of the Columbia Restaurant Group, as the 2019 Restaurant GM of the Year at the association’s annual Hospitality Stars of the Industry Celebration. The gala, held on Sept. 15 at the Hyatt Regency Orlando, honors men and women from around the Sunshine State for their remarkable work in the hospitality industry.

Pedaggi has worked in restaurant industry for 39 years. Since 2007, he has served as the general manager of Columbia Restaurant Group, located in St. Augustine. Before landing in St. Augustine, Pedaggi served tables and oversaw other Columbia restaurant locations throughout the state. His customer service and passion towards the industry showcases why FRLA awarded him with Restaurant GM of the Year.

FRLA Hotel Employee Of The Year Awarded To Karen Padgett

[Orlando, Fla] The Florida Restaurant & Lodging Association (FRLA) recognized Karen Padgett, Sales and Catering Coordinator at Doubletree by Hilton Jacksonville Riverfront, as the 2019 Hotel Employee of the Year, at the association’s annual Hospitality Stars of the Industry Celebration. The gala, held on Sept. 15 at the Hyatt Regency Orlando, honors men and women from around the Sunshine State for their remarkable work in the hospitality industry.

Since joining this industry in 2007, Padgett has continuously shown what it means to work in hospitality. Internally, she serves on the DoubleTree CARE Committee, a group focused on reaching out to staff members in need and pursuing community involvement. As the committee’s secretary, she has organized countless events in the past year, most notably raising $12,000 for Give Kids the World.

Padgett embodies hospitality culture and inspires the DoubleTree team she works with. Her passion showcases why FRLA awarded her with Hotel Employee of the Year.

FRLA Hotel GM Of The Year Awarded To Heidi Dennis

[Orlando, Fla] The Florida Restaurant & Lodging Association (FRLA) recognized Heidi Dennis, general manager of the Pelican Grand Beach Resort, as the 2019 Hotel GM of the Year at the association’s annual Hospitality Stars of the Industry Celebration. The gala, held on Sept. 15 at the Hyatt Regency Orlando, honors men and women from around the Sunshine State for their remarkable work in the hospitality industry.

Dennis has worked in the food services and hospitality industry for over 30 years, holding numerous leadership positions nationally and internationally including working with Hyatt, Sheraton and Marriott Hotels. In 2016, she joined The Pelican Grand, Noble House Hotels & Resorts team as general manager. Dennis currently serves as the Co-Chair of Events within the FRLA Broward Chapter, and she was also recently recognized as FRLA’s June Member of the Month.

Pinnacle Hospitality Systems Inducted Into Hospitality Hall Of Fame

[Orlando, Fla] Representatives from the Florida Restaurant & Lodging Association (FRLA) recognized the commitment and service of Pinnacle Hospitality Systems in a ceremony held on Sept. 15. The Hospitality Stars of the Industry Celebration honors men and women from around the Sunshine State for their remarkable work in hospitality, and the FRLA chose Pinnacle as the 2019 Supplier of the Year. This distinction is reserved for those who have proven their leadership in and commitment to serving the hospitality industry.

“We are so happy to recognize the hard work Don Potter and Pinnacle Hospitality Systems have done with and for the hotels and restaurants in our association,” said Carol Dover, CEO and President of FRLA. “The company works tirelessly to ensure that our member restaurants and hotels have the best solutions in the business.”

Pinnacle Hospitality Systems has been in the business for more than 35 years, providing computer-based solutions to the hospitality industry. The company’s success can be attributed to its ability to provide clients with tailored business solutions that help maximize profitability by increasing productivity, controlling expenses and managing loss prevention. Most Pinnacle employees have a hospitality background and understand the demands placed upon their clients and their operations too.

$15 Minimum Wage: Don’t Believe a Promise that Can’t Be Kept

How $15/hour minimum wage will hurt the people it’s supposed to help.

A $15/hour minimum wage grabs attention. It promises to address exploitative wages, to lift the impoverished into the middle class, and to fight income inequality. And for warm-hearted, well-meaning citizens like you and me, these are good things. There is only one problem: these promises cannot be kept. A $15/hour minimum wage will hurt its beneficiaries more than it will help them.

Full disclosure: my wife and I own a profitable, single-location restaurant with about 30 employees, and so you might think we are biased against a $15/hour minimum wage on principle. If you think that, you are wrong. We sincerely care about our team. We want them to thrive. Our full-time servers earn $50k-$60k annually after tips. The kitchen earns between $10-12 per hour, but overtime allows most to earn about $40k per year. These are not exploitative wages.

As proposed and without other business adjustments, annual income for our servers will jump to about $60k-$75k, and the kitchen will see about $55k. As business owners, we would support a $15/hour minimum wage if it did not hurt the team or put the business at risk. Unfortunately though, there is just not enough money in our business to afford the increase in labor costs. In order to keep the business open and our staff employed, we will be forced to adapt in ways that will ultimately hurt our team. Here are the changes that a $15/hour minimum wage would force upon our business:

Overtime will be prohibited.

$22.50 for overtime will just be unaffordable. With 12 hours of operation daily, most full-time employees will only be permitted three 12-hour days per week. Employees will make more per hour but will make about 20% less per week. To avoid an income reduction, they will probably take a second job, if they can even find one. They will be challenged to juggle the scheduling demands of two employers, and they will lose valuable time commuting between jobs.

We will hire more (mostly part-time) employees.

Assuming the economy does not falter, we will need to cover the lost overtime labor. Part-time employees will afford us more flexibility to cover peak hours and to avoid overtime risks. Fewer full-time positions will be available for those who want them.

We will move to a tip-included pricing model.

Dining room employees already earn more than our kitchen team, and the current proposal will make it worse. To fix this, we will increase our menu prices to include tips. Customers will then be discouraged from tipping further. Servers will receive a wage above the $15/hour minimum but less than the $25-$35/hour they make now. The difference will be redirected to back-of-house labor costs. Servers will lose all rewards they receive for outstanding service.

We will aggressively cut hours during slow shifts.

Today, server income varies according to sales, and we have enough profit to play it safe by not sending our team home too early. After these changes, though, we will be forced to cut shifts earlier and more often, putting further income pressure on employees who will already be earning less.

We will increase prices even further.

Our modeling indicates the above measures will hold back about half of the cost increases. The remaining costs are more than our entire profit. So we will need to raise prices further. Unfortunately, customer visits may just decline proportionally, resulting in lower sales and a shrinking labor force.

We will delay opening new locations.

We are currently searching for our second location, but the uncertainty of how successful we will adapt to the new business environment of a $15/hour minimum wage gives us pause. We cannot contribute to a growing economy if we are not certain we can make money.

Admittedly, this entire commentary is an anecdote of a single business, but I assure you our business is not unique. Thousands of others look just like us, and we are all going to face the hard choices I have outlined here if a $15/hour minimum wage happens.

If you still want a $15/hour minimum wage, the truth is, the sky will not fall. Demand for good food will survive this change, and those restaurants with a good head for business will find a way to adapt and survive, and so will the employees. The question is, though, will it be worth the trade-offs?

This op-ed was written by FRLA Northeast Chapter member Jeffrey Schofield, who is the Founder, Owner and Operator of Blue Orchid Thai Cuisine in Jacksonville. It appeared on Florida Politics and in the South Florida Sun-Sentinel.

For more information about the proposed $15 minimum wage and FRLA’s position on how this will impact the hospitality industry in Florida, please visit our Minimum Wage page.

Nick Vojnovic Inducted Into Hospitality Hall Of Fame

[Orlando, Fla] Representatives from the Florida Restaurant & Lodging Association (FRLA) recognized the commitment and service of Little Greek Fresh Grill President and majority partner, Nick Vojnovic, in a ceremony held on Sept. 15. The Hospitality Stars of the Industry Celebration honors men and women from around the Sunshine State for their remarkable work in hospitality, and the FRLA chose Vojnovic as the 2019 Restaurateur of the Year. This distinction places the Little Greek executive in the association’s Hall of Fame, reserved for those who have dedicated decades to providing excellent service and leadership in hospitality.

“Nick is a seasoned restaurateur whose creativity and passion for his work have made him so successful and loved in this industry,” said Carol Dover, CEO and President of FRLA. “His leadership in both hospitality and in his own community is incredible, and I could not be more pleased to honor someone like Nick into our Hall of Fame.”

In 2015, Vojnovic bought a location of Little Greek Fresh Grill in Tampa and has since rebranded the company and opened almost 40 new locations. Before Little Greek, Vojnovic served as the President of Beef ‘O’ Brady’s Family Sports Pubs for 12 years, growing from 30 restaurants to 260 restaurants in 23 states.

In addition to leading Little Greek, Vojnovic is deeply involved in his local community, previously serving as FRLA’s Chairman of the Board and President of the Hillsborough Chapter. He also serves as a board member of five start-up restaurant companies.

Late David Burke Inducted Into Hospitality Hall Of Fame

[Orlando, Fla] Representatives from the Florida Restaurant & Lodging Association (FRLA) recognized the commitment and service of the late David Burke in a ceremony held on Sept. 15. The Hospitality Stars of the Industry Celebration honors men and women from around the Sunshine State for their remarkable work in hospitality, and the FRLA chose Burke as the 2019 Hotelier of the Year. This distinction places the recently-passed Executive Vice President and Chief Sales & Marketing Officer for the Breakers Palm Beach in the association’s Hall of Fame, reserved for those who have dedicated decades to providing excellent service and leadership in hospitality.

“David was a highly valued member of the Florida hospitality industry and a dear friend of mine and the association’s. I am honored to induct him into our Hall of Fame,” said Carol Dover, CEO and President of FRLA. “His passion for this industry shined through all the amazing things he did throughout his career and life. He was a beloved friend and will be dearly missed.”

Originally from Bethlehem, Pa., David Burke arrived at The Breakers Palm Beach in 1991 after ten years with Hyatt Hotels & Resorts. His career began after graduating from Florida International University with a Bachelor of Science Degree in Hospitality Management, at the Boca Raton Resort & Club. After two years, he joined Hyatt and worked for a variety of locations including Maui, San Francisco, Lake Tahoe and the Caribbean. While in Hawaii, he oversaw marketing for five of the company’s resorts totaling more than 5,000 rooms. With more than 40 years in the industry, 27 of them at The Breakers, Burke was passionate about hospitality.

David served as a member of the FRLA Board of Directors beginning in 2014, and most recently served as Chair of the 2018 Government Relations Committee. He was also President of FRLA’s Palm Beach Chapter before passing.