The Florida Restaurant and Lodging Association (FRLA) is proud to present the Season Two premiere of Emeril’s Florida airing on Sunday, January 5, 2014, at 2:30 pm EST on the Cooking Channel. On Sunday’s episode, Coming to America, celebrity chef Emeril Lagasse features three chefs who have moved to Florida from foreign countries. He also meets an aspiring young chef from the Dominican Republic who was named Florida’s Top High School Chef in 2013.

“Florida is home to people of culturally diverse backgrounds,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “We are thrilled to have Emeril back for a second season to showcase this extraordinary diversity while learning more about FRLA’s restaurateurs and future chefs, which make our state one of the country’s top tourist destinations.”

Emeril begins this week’s show at Cress Restaurant in DeLand where Hari and Jenneffer Pulapaka manage two full-time careers during the day and, at night, still have time to run one of the best restaurants in Florida. He then visits Longboat Key where he and Chef Jose Martinez of Maison Blanche sample some of Martinez’s signature French cuisine with an American twist. Emeril then travels to meet with Chef BT Nguyen of the highly acclaimed Restaurant BT in South Tampa. Nguyen, originally from South Viet Nam, was evacuated to the United States with her sister, leaving behind her parents, during the fall of Saigon back in the mid-1970s.

Finally, he meets with Guillermo Quezada a Leto High School student in Tampa, originally from the Dominican Republic, who was named the Top Florida High School Chef in the Florida Restaurant & Lodging Association’s ProStart 2013 Competition. The show also reruns on Monday, January 6th at 9:30 am EST and Thursday, January 9th at 11:30 am EST. Please check local listings.

Emeril’s Florida Season Two is a 13-episode series highlighting the Sunshine State through the eyes of Emeril on-location with a focus on food, cooking, events and activities around the state. Throughout the second season, Emeril will be visiting Florida’s top restaurants and resorts. He will also prepare some of his favorite recipes which often will feature some of the best seafood Florida has to offer.

The program is sponsored by the FRLA and VISIT FLORIDA. For additional information on the series, including links to previous episodes, please go to the Cooking Channel website here. For a preview of Sunday’s episode, click here.

(TALLAHASSEE, FL) – The Florida Restaurant and Lodging Association (FRLA) today announced their 2014 Executive Committee and industry leader award winners at its annual Gala and Awards Dinner held Tuesday evening, January 7, 2014.  The installation ceremony was held during FRLA’s Winter Board Meeting January 6 – 8, 2014 at The Ritz-Carlton, Amelia Island, Florida.

James E. McManemon, General Manager of The Ritz-Carlton, Amelia Island, Florida, was named FRLA’s Chairman of the Board for the 2014 calendar year.  McManemon will preside over the Florida Restaurant and Lodging Association, one of the state’s largest trade associations, representing more than 10,000 members in the hospitality industry.

“As FRLA chairman this year, I will provide the tools and resources needed to create a stronger voice and a greater impact for Florida’s hotels, restaurants and industry providers. My goals are to grow membership while also having a renewed focus on Association engagement and participation.  Additionally, I will ensure strong future leadership through education, development and succession planning,” stated McManemon during his acceptance speech. “I look forward to telling our good news stories to members in our industry and the media.”

The Florida Restaurant and Lodging Association congratulates our newly elected executive board and Hall of Fame award winners.

2014 FRLA Executive Committee

James E. McManemon
Chairman, The Ritz-Carlton, Amelia Island

Gregg Nicklaus
Secretary-Treasurer, Sirata Beach Resort, St. Pete Beach

Lino Maldonado
New Director 2014-15, ResortQuest, Fort Walton Beach

Chau Nguyen
New Director 2014-15, Kobe Japanese Steakhouse

Don Fox
New Director 2014-15
Firehouse Subs, Jacksonville

Pam Avery
Director 2014-16
Quorum Hotels, Tampa

Andrew Reiss
Immediate Past Chair
Andrew’s Downtown, Tallahassee

In addition, Hall of Fame Awards were given to individuals representing the industry.  Qualifications for both the prestigious Restaurateur Hall of Fame Award and the Hotelier Hall of Fame Award include having a personal record of industry achievement over a period of at least 20 years.  Only those nominees who have attained career distinctions of the highest level and are held in high esteem for their distinguished service to their industry, community, charitable organizations and family were considered.

2014 Restaurateur Hall of Fame Award
The award was presented to Bill Shumate of Bella’s Italian Café in Tampa, Florida and Square 1 Burgers & Bar in various Tampa Bay locations, Sarasota and Fort Myers.  Bill Shumate opened his first restaurant in Norman, Oklahoma in 1964, a burger joint called “Across the Street.” It was located across the street from the University of Oklahoma. Eventually, in the late 80’s, Bill decided to help cultivate a vision to bring the people of Tampa authentic Italian cuisine. Twenty-four years later, he’s still running Bella’s Italian Cafe alongside his business partner and Executive Chef Joanie Corneil. Inspired by a yearning to go back to his burger restaurant roots, he began developing a new concept in 2006 for a burger restaurant in Tampa and named it “Square 1 Burgers.” Bill is back to Square 1.

2014 Hotelier Hall of Fame Award
The award was presented to Gene Prescott of the Biltmore Hotel in Coral Gables, Florida.  In June of 1992, a multi-national consortium led by Seaway Hotels Corporation, a Florida hotel management firm, became the Biltmore’s owners and operators. Seaway, co-chaired by Gene Prescott, is a leading hospitality organization that owns and manages quality hotels in Florida and New York. In addition to The Biltmore Hotel, the company’s portfolio includes The Alexander Hotel on Miami Beach and the Sheraton Sand Key in Clearwater Beach, Florida. In 1996, the National l Register of Historic Places designated The Biltmore a National Historic Landmark, an elite title offered to only 3 percent of all historic structures. With Gene’s leadership, Seaway embarked upon a $40 million, 10-year renovation program that has only recently been completed, restoring The Biltmore to its world-class excellence.

2014 Supplier of the Year Award
The award was presented to Herman Fernandez of Southern Wine & Spirits.  Since its founding in 1968, Southern Wine & Spirits of America, Inc. (Southern) is a nationally recognized wine and spirits distributor known for its historic commitment to delivering the highest standards of customer service and creative marketing programs and partnerships. Herman Fernandez is approaching 40 years with the company and is a key player that has helped cultivate a relationship with the Florida Restaurant and Lodging Association. Southern Wine & Spirits of America, lnc., is the nation’s largest wine and spirits distributor with current operations in 29 states.

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About the Florida Restaurant and Lodging Association
FRLA’s mission is to ‘Protect, Educate and Promote’ Florida’s hospitality industry – which represents a $71.8 billion industry, 23% of Florida’s economy, $4.3 billion in sales tax revenue, and over one million employees, making it Florida’s largest employer. It is Florida’s premier non-profit, hospitality industry trade association. FRLA safeguards the needs of the hospitality industry, improves the business climate, promotes the highest levels of quality and safety for our patrons, provides legislative advocacy, and eases navigation of government regulation. The Association represents and serves more than 10,000 independent and household name members, suppliers, and theme parks. For more information, go to www.FRLA.org.

(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing on Sunday, January 12, 2014, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode entitled ‘Orlando Farm-to-Table & Norman Van Aken’ celebrity chef Emeril Lagasse meets with some of Orlando’s leaders in the farm-to-table movement, and visits long-time friend and chef Norman Van Aken.

“Agriculture is second to tourism as our State’s economic driver.  With Florida’s ability to grow fruits and vegetables year round, the agriculture and tourism industries truly complement one another through the farm-to-table movement,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “We are thrilled to have Emeril feature our FRLA restaurateurs in this episode and hope it will encourage viewers to visit these incredible establishments for themselves.”

Chef Emeril begins this week’s program in Ocoee with Dale Volkert owner of Lake Meadow Naturals, a local farm supplying eggs to some of the top restaurants in the Orlando area and beyond.  After touring the farm, he and Dale whip up an omelet in the kitchen.  Emeril then visits The Rusty Spoon in downtown Orlando where he and owners, Chef Kathleen and William Blake, talk about their leading roles in Orlando’s farm-to-table movement.  Emeril takes a tour of the kitchen and tastes some of Chef Kathleen’s signature dishes.  Finally, he heads to Norman’s at The Ritz-Carlton Orlando to meet up with old friend and fellow chef Norman Van Aken.  The two sample some of Norman’s signature dishes while sharing stories about their long history and how the Orlando dining scene has changed since Norman’s opened in 2003.

The show reruns on Monday, January 13^th at 9:30 a.m. EST and Thursday, January 16^th at 11:30 a.m. EST.  Please check local listings.

Emeril’s Florida Season Two is a 13-episode series highlighting the Sunshine State through the eyes of Emeril on-location with a focus on food, cooking, events and activities around the state. Throughout the second season, Emeril will be visiting Florida’s top restaurants and resorts. He will also prepare some of his favorite recipes which often will feature some of the best seafood Florida has to offer. The program is sponsored by the FRLA and VISIT FLORIDA. For additional information on the series, including links to previous episodes, please go to the Cooking Channel website here. For a preview of Sunday’s episode, click here.

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About the Florida Restaurant and Lodging Association
FRLA’s mission is to ‘Protect, Educate and Promote’ Florida’s hospitality industry – which represents a $71.8 billion industry, 23% of Florida’s economy, $4.3 billion in sales tax revenue, and over one million employees, making it Florida’s largest employer. It is Florida’s premier non-profit, hospitality industry trade association. FRLA safeguards the needs of the hospitality industry, improves the business climate, promotes the highest levels of quality and safety for our patrons, provides legislative advocacy, and eases navigation of government regulation. The Association represents and serves more than 10,000 independent and household name members, suppliers, and theme parks. For more information, go to www.FRLA.org.

(Washington, D.C.) 2014 will mark the fifth consecutive year of restaurant industry sales growth despite a continued challenging economic landscape, according to the National Restaurant Association’s 2014 Restaurant Industry Forecast released today. Industry sales are projected to exceed $683 billion in 2014, up 3.6 percent from 2013’s sales volume of $659.3 billion.

For the complete NRA 2014 Restaurant Industry Forecast, including graphics and video, visit Restaurant.org/Forecast.

2014 also will mark the 15^th straight year in which restaurant industry employment growth will outpace overall employment growth. The industry will continue to be the nation’s second-largest private employer with 990,000 restaurants employing 13.5 million individuals, or about 10 percent of the total U.S. workforce.

“As our nation continues its road to recovery, the restaurant industry will remain a key driver of economic growth and a leading jobs creator,” said Dawn Sweeney, president and CEO of the National Restaurant Association. “Restaurants touch every community across the U.S., and 2014 will be a year of growth and innovation as the industry focuses on inspired new ways to meet consumer demand while providing valuable careers to millions of Americans.”

“Despite facing a range of challenges, America’s restaurants are showing continued resiliency and innovation,” said Hudson Riehle, senior vice president, Research & Knowledge for the National Restaurant Association. “As the industry enters its fifth straight year of real sales growth, operators are feeding consumer appetites with new technology, customer loyalty efforts, and evolving menu options. Consumers currently have a historically high pent-up demand for restaurant services, which is likely to translate into a business boost as the economy continues to improve – and our nation’s foodservice operators are rising to the challenge.”

Workforce Outlook
The NRA expects eating-and-drinking places to add jobs at a solid 2.8 percent rate in 2014, a full percentage point above the projected 1.8 percent gain in total U.S. employment.

The restaurant workforce grew at a robust rate in 2013, keeping the industry among the economy’s leaders in job creation. Eating and drinking places added jobs at a strong 3.3 percent rate in 2013 outpacing total US employment which grew at 1.6 percent.

While every state is expected to see their restaurant industry workforce expand during the next decade, states in the southern and western regions of the United States will continue to lead the way in 2014. Arizona and Texas are projected to set the pace with restaurant-and-foodservice job growth above 15 percent between 2013 and 2023. Florida (15.0 percent), Nevada (14.7 percent) and Georgia (14.4 percent) are also expected see their restaurant employment base expand at rates well above the national average during the next 10 years.

Challenges and Opportunities
While the restaurant industry is expected to grow in 2014, operators will continue to face a range of challenges. The top challenges cited by restaurateurs include food costs, labor costs, and the economy.

After increasing steadily in the last four years, wholesale food costs will continue to be elevated through 2014, putting significant pressure on restaurants’ bottom lines as about one-third of sales in a restaurant goes to food and beverage purchases.

Virtually all operators across the industry (limited-service and tableservice restaurants) saw labor costs as a primary challenge in 2013, and that will continue in 2014. Challenges with ACA implementation and minimum wage increases across the country have made a significant impact on restaurant bottom lines, as typically one-third of restaurant sales is spent on labor.

One of the primary reasons that restaurant-industry sales growth hasn’t fully taken off during the economic recovery is that consumers for the most part haven’t broken out of their recession rut. When asked in December 2013 to rate the current state of their own personal finances, nearly six out of 10 adults described their finances as either fair or poor and among those adults, nearly one-half said they are very concerned about the economy and have cut back significantly on spending.

Despite spending cutbacks, consumers have substantial pent-up demand for restaurant services with two out of five consumers saying they are not using restaurant as often as they would like; with improving economic conditions, that demand is likely to turn into sales.

Consumer Trends
Technology innovation continues to play a vital role within the industry. Nearly one-fifth of consumers say technology options are an important feature that factors into their decision when choosing a fullservice restaurant; 24 percent of 18- to 34-year-olds say they consider a restaurant’s technology options when selecting where to go, compared to 11 percent of individuals age 65 and over.

Similarly, more than one-fifth of consumers say technology options factor into their decisions when choosing a limited-service restaurant; 33 percent of 18- to 34-year-olds, compared to 7 percent of those 65-plus.

To keep up with the evolution of consumer palates, restaurant operators across segments added new food and beverage menu options throughout 2013 and will continue to do so in 2014.

Local sourcing and nutritious options (such as healthful kids’ meals, gluten-free) continue to be the top trends throughout the industry.

Eight out of 10 of consumers say restaurants offer more healthy menu options now compared to two years ago, and seven out of 10 say they are more likely to visit a restaurant that offers healthy options.

Environmental sustainability is a long-term trend among operators and consumers.  Nearly three out of five consumers say they are likely to make a restaurant choice based on its eco-friendly practices.

(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing on Sunday, January 19, 2014, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode titled, “Some Panhandle Beach & Waterfront Favorites” celebrity chef Emeril Lagasse travels to several of the Florida Panhandle’s  most beloved beach and waterfront dining spots.

“With more than 200 miles of coastline in the Florida Panhandle, fresh Gulf seafood like oysters, grouper and red snapper are a crucial part of our hospitality and tourism industries,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “We hope as viewers take a virtual trip with Emeril throughout the Florida Panhandle, they will be inspired to experience these fantastic FRLA restaurants firsthand.”

Chef Emeril begins this week’s program at Captain Anderson’s in Panama City Beach, a local family restaurant voted number one Seafood Restaurant by Southern Living readers every year from 1996 to 2006.  Emeril meets with both the new and old operating members of Captain Anderson’s in Panama City Beach – the Patronis family. He then chats with the one of the founders over some ouzo about how the restaurant began before trying some of Captain Anderson’s classic seafood dishes. Emeril then visits 723 Whiskey Bravo Bistro and Bar in Seagrove Beach where he talks with friend and operations manager George Barnes about their new concept.  Emeril tastes some of Executive Chef Baltazar’s seafood creations overlooking the gulf at 723 Whiskey Bravo’s rooftop bar.  He then heads to Destin Harbor.  There Emeril sits down with owner of Harry T’s, Dan Empson, and talks about Harry T’s Lighthouse – a Destin institution.  Later, he tries some of Harry T’s new and old favorites: Diablo fish tacos, stuffed chicken, crab claws, and their reinvented famous crab cakes.  Finally, Emeril heads to a unique Apalachicola restaurant, Up the Creek Raw Bar, a casual restaurant with a laid-back atmosphere serving up some of the best oysters in the world straight from Apalachicola Bay.

The show reruns on Monday, January 20^th at 9:30 a.m. EST and Thursday, January 23^rd at 11:30 a.m. EST.  Please check local listings.

Emeril’s Florida Season Two is a 13-episode series highlighting the Sunshine State through the eyes of Emeril on-location with a focus on food, cooking, events and activities around the state. Throughout the second season, Emeril will be visiting Florida’s top restaurants and resorts. He will also prepare some of his favorite recipes which often will feature some of the best seafood Florida has to offer. The program is sponsored by the FRLA and VISIT FLORIDA. For additional information on the series, including links to previous episodes, please go to the Cooking Channel website here. For a preview of Sunday’s episode, click here.

Media Contact:
Elizabeth Ray
FRLA Press Secretary
850.224.2250 x255
eray@frla.org

(TALLAHASSEE, FL) – The restaurant industry in Florida is expected to post 4.5% sales growth in 2014 to reach $34,695,955,000 according to the National Restaurant Association’s (NRA) 2014 Restaurant Industry Forecast. Florida restaurants will employ 899,000 this year, and create an additional 134,600 jobs in the next decade.

“We take great pride in Florida’s restaurant industry, which under Governor Rick Scott’s leadership and pro-business initiatives is continuing to expand its workforce and in turn, spark economic growth in our state,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “This industry forecast indicates that the Sunshine State’s foodservice industry is among the top in the nation, creating more employment opportunities for Florida families and multiplying choices for consumers across the state.”

This year will mark the fifth consecutive year nationally of restaurant industry sales growth despite a continued challenging economic landscape. Overall, industry sales are projected to exceed $683 billion in 2014, up 3.6 percent from 2013’s sales volume of $659 billion.

2014 will also mark the 15th straight year in which restaurant industry employment growth will outpace overall employment growth. The industry will continue to be the nation’s second largest private employer with 990,000 restaurants employing 13.5 million individuals or 10 percent of the total workforce. The NRA expects restaurants to add 1.3 million new positions in the next decade, pushing industry employment to 14.8 million by 2024.

“As our nation continues its road to recovery, the restaurant industry will remain a key driver of economic growth and a leading jobs creator,” said Dawn Sweeney, president and CEO of the National Restaurant Association. “Restaurants touch every community across the U.S., and 2014 will be a year of growth and innovation as the industry focuses on inspired new ways to meet consumer demand while providing valuable careers to millions of Americans.”

“Despite facing a range of challenges, America’s restaurants are showing continued resiliency and innovation,” said Hudson Riehle, senior vice president, Research & Knowledge for the National Restaurant Association. “As the industry enters its fifth straight year of real sales growth, operators are feeding consumer appetites with new technology, customer loyalty efforts, and evolving menu options. Consumers currently have a historically high pent-up demand for restaurant services, which is likely to translate into a business boost as the economy continues to improve – and our nation’s foodservice operators are rising to the challenge.”

While the restaurant industry is expected to grow in 2014, operators will continue to face a range of challenges. The top challenges cited by restaurateurs vary slightly by industry segment, and include food costs, labor costs, and the economy.

For more information about the NRA’s 2014 Restaurant Industry Forecast, visit http://www.restaurant.org/forecast.

(Published: South Florida Sun Sentinel)

By: Carol B. Dover, January 22, 2014

Florida restaurants are among the top in the nation, creating more employment opportunities for families and multiplying choices for consumers across the state. The industry is expected to post 4.5 percent sales growth in 2014 to reach more than $34.6 billion in sales according to the National Restaurant Association’s recently released 2014 Restaurant Industry Forecast.

These statistics are a clear indication that under Gov. Rick Scott’s leadership and pro-business initiatives, our food service industry is continuing to spur economic growth in our state. The governor’s commitment to Florida’s hospitality industry, coupled with his vision to bring 100 million visitors to the state, helps to ensure Floridians will benefit from the billions of dollars in sales tax revenue it generates. The Florida Restaurant and Lodging Association, and our more than 10,000 members throughout the Sunshine State, stand ready to meet this challenge while protecting, promoting and educating our residents, tourists, employees and employers.

In fact, Florida is one of the top five states in the country considered a leader in overall job growth within the restaurant industry. This year, Florida restaurants will employ 899,000 people, and create an additional 134,600 jobs in the next decade. Nationally, 2014 will also mark the 15th straight year that restaurant industry employment growth will outpace overall employment growth.

The forecast indicates the industry itself is adapting to consumer trends. Specifically, local sourcing and nutritious options continue to be popular. Here in Florida, we have a unique opportunity to take advantage of fresh flavors created from the high quality products and commodities grown and harvested by our state’s agricultural industry.

We also have the opportunity to cultivate Florida’s next generation of business leaders. In particular, and through Hospitality Education Program funding, we are better preparing Florida’s high school students planning to enter into the industry. The HEP program gives our young people school-to-career training that allows them the opportunity to gain the skills necessary to be a successful part of our workforce.

While the restaurant industry is expected to expand in 2014, operators will continue to face a range of challenges. The top challenges cited by restaurateurs include: food costs, labor costs and the national economy. This session, the Florida Restaurant and Lodging Association continues to work diligently with the governor’s office and the Florida Legislature to encourage a positive business environment in our state, ensuring Floridians and tourists alike can enjoy what the hospitality industry has to offer.

Carol B. Dover, President and CEO of the Florida Restaurant and Lodging Association.

Media Contact:
Elizabeth Ray
FRLA Press Secretary
850.224.2250 x255
ERay@FRLA.org

(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing on Sunday, January 26, 2014, at 1:30 p.m. CST on the Cooking Channel. In Sunday’s episode titled, “Find Your Perfect Beach and Bites – Part 1” celebrity chef Emeril Lagasse tours some of the best restaurants in South Walton County.

“The flavors in South Walton represent some of the tastes truest to Florida because of the Gulf inspired cuisine served at restaurants along the coast,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “This episode gives viewers a chance to tour the panhandle through the eyes of Chef Emeril and it will surely inspire them to find their own perfect beach and bites.”

Chef Emeril begins the episode at the Hilton Sandestin Beach Golf Resort & Spa and visits their high-end steak house, Seagar’s.  While there, Emeril meets Executive Chef Dan Vargo and they sample some of the chef’s signature dishes. Prime beef is on the menu in the form of a 48-ounce Porterhouse Steak and there are also some creative seafood dishes including: a Red Snapper and Tuna “Duo of Tartare” and fresh “Alaskan King Crab Ravioli.” Next, Emeril heads to Seaside and stops at several of the food trucks in the middle of town, sampling Raw & Juicy, Wild Bill’s Beach Dogs, and Barefoot BBQ. Over in Seagrove Beach, Emeril meets Executive Chef David Cunningham at V Seagrove and tries some of his cuisine, including pork belly, Wagyu brisket, and some unconventional shrimp and grits. Emeril wraps up the episode at Crust Artisan Bakery in Santa Rosa Beach. There, he talks with Mark and Kim Fressel about the evolution of the bakery and Emeril samples some of Mark’s authentic Italian cuisine. The show reruns on Monday, January 27^th at 8:30 a.m. CST and Thursday, January 26^rd at 10:30 a.m. CST.  Please check local listings.

Emeril’s Florida Season Two is a 13-episode series highlighting the Sunshine State through the eyes of Emeril on-location with a focus on food, cooking, events and activities around the state. Throughout the second season, Emeril will be visiting Florida’s top restaurants and resorts. He will also prepare some of his favorite recipes which often will feature some of the best seafood Florida has to offer. The program is sponsored by the FRLA and VISIT FLORIDA. For additional information on the series, including links to previous episodes, please go to the Cooking Channel website here. For a preview of Sunday’s episode, click here.

The National Restaurant Association today reiterated its support for efforts to establish the health care law’s definition of full-time employment at 40 hours per week. The House Ways and Means Committee is examining the impact of the law’s employer mandate in a hearing today.

The law sets full-time status at 30 hours per week. Employers who average 50 or more “full-time-equivalent” employees will be required to offer health benefits to full-time employees and their dependents in 2015 or face potential penalties – costly outcomes that could limit growth opportunities for businesses and employees.

The arbitrary 30-hour full-time definition has been of particular concern to the restaurant industry, as it likely will diminish the scheduling flexibility that draws many employees to the industry and place an artificial cap on employee hours.

“A 30-hour full-time definition is not aligned with current workforce practices and does not reflect the desire of restaurant and foodservice employees for flexible work schedules and increased hours,” said Dawn Sweeney, President and CEO, National Restaurant Association. “We appreciate Chairman Camp’s attention to this issue and are encouraged by the growing bipartisan support from both House and Senate leaders in addressing this challenge.”

The National Restaurant Association supports the following bipartisan bills that would set a 40-hour full-time definition: S. 1188 (Collins-Donnelly, Forty Hours is Full Time Act), H.R. 2575 (Todd Young, Save American Workers Act) and H.R. 2988 (Lipinski, Forty Hours is Full Time Act).

The NRA is a leader of the Employers for Flexibility in Health Care Coalition (E-FLEX), a group of trade associations and businesses in the restaurant, retail, hospitality, supermarket, construction, temporary staffing and other service-related industries working together for more flexibility for employers as the health care law is implemented. The coalition’s letter to Ways and Means leaders calling for the Committee’s consideration of the bipartisan bills is here.

Media Contact:
Elizabeth Ray
FRLA Press Secretary
850.224.2250 x255
ERay@FRLA.org

(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing on Sunday, February 2, 2014, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode titled, “Getaway, Go Eat and Giddy Up,” celebrity chef Emeril Lagasse tours some of the best restaurants in the Osceola County area.

“The Kissimmee area represents one of the Sunshine State’s most popular destinations and the venues featured in this episode are the cream of the crop,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “Viewers will get the chance to see Chef Emeril sample the dynamic culture in Central Florida, ranging from rich western-style traditions to worldly inspired flavors, and in turn will showcase experiences that people of all ages can enjoy.”

Emeril begins the episode with a visit to the Omni Orlando Resort at ChampionsGate, one of the top resorts in the Kissimmee area.  He tours the resort and ends up at Zen, a restaurant on property, where he meets Executive Chef Robert Ash and samples authentic peking duck and some creative sushi offerings. Then Emeril visits Chef’s John’s Place, a small restaurant where Chef John Walker and his wife Carmon have built up a loyal following over their time in the Kissimmee area. While there, he samples some of Chef John’s most popular dishes including his mouthwatering BBQ.

Next, Emeril stops by Graze, a restaurant in the community of Harmony that mirrors the environment in which it is located. The people behind Graze are advocates of the eat-local movement and develop seasonal menus based on available foods from the top local farms in the area. Emeril wraps up the episode with the Kempfer Family, longtime residents and owners of Kempfer Cattle Company, a 25,000 acre ranch located in Deer Park, Florida that has been in the ranching business since 1898. The Kempfer Cattle Company is also a proud supporter of Silver Spurs Rodeo held twice a year inKissimmee to illustrate the history and the legacy of the cattle industry in this part of Florida. The show reruns on Monday, February 3rd at 9:30 a.m. EST and Thursday, February 6th at 11:30 a.m. EST.  Please check local listings.

Emeril’s Florida Season Two is a 13-episode series highlighting the Sunshine State through the eyes of Emeril on-location with a focus on food, cooking, events and activities around the state. Throughout the second season, Emeril will be visiting Florida’s top restaurants and resorts. He will also prepare some of his favorite recipes which often will feature some of the best seafood Florida has to offer. The program is sponsored by the FRLA and VISIT FLORIDA. For additional information on the series, including links to previous episodes, please go to the Cooking Channel website here. For a preview of Sunday’s episode, click here.

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About the Florida Restaurant and Lodging Association
FRLA’s mission is to ‘Protect, Educate and Promote’ Florida’s hospitality industry – which represents a $71.8 billion industry, 23% of Florida’s economy, $4.3 billion in sales tax revenue, and over one million employees, making it Florida’s largest employer. It is Florida’s premier non-profit, hospitality industry trade association. FRLA safeguards the needs of the hospitality industry, improves the business climate, promotes the highest levels of quality and safety for our patrons, provides legislative advocacy, and eases navigation of government regulation. The Association represents and serves more than 10,000 independent and household name members, suppliers, and theme parks.