Media Contact:
Elizabeth Ray
FRLA Communications Director
850.224.2250 x255
[email protected]

Florida Restaurant and Lodging Association’s Educational Foundation Announces Winners of Hospitality and Tourism Management Program Competition

– Orlando, Miami and Gainesville Schools Win Scholarships at Hospitality Event –

(Tallahassee, Fla.)—The Florida Restaurant and Lodging Association Educational Foundation (FRLAEF) announced the winners of the 12^th Annual Hospitality and Tourism Management Program (HTMP) Competition which was held Sunday, March 1 and Monday, March 2, 2015 at the Rosen Plaza Hotel in Orlando.

Thirty-two students from across the state participated in the day’s events and won more than $30,000 in scholarships. All winners and participants are a part of the Hospitality and Tourism Management Program (HTMP) which was developed by industry experts and is the official industry-recognized curriculum to prepare students for roles in the hotel industry and beyond. The program is delivered with graphic-rich textbooks and workbooks, and incorporates the best of modern technology with a selection of online coursework. This year, there were three different competitive categories: Hotel Operations, Hospitality Project and the Knowledge Bowl.

Miami Beach Senior High School won first place in the overall competition. Mid Florida Technical in Orlando took home second place in the overall competition, with Gainesville High School placing third.

“The competition was fierce, but these students showed they were up for a challenge. Congratulations to all of our winners and participants who are passionate about the hospitality industry. We look forward to their continued success as they move forward with careers and educational opportunities. They are the future of Florida and we are thrilled to help train them as HTMP students right here in the Sunshine State,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association.

Overall Competition Winners

First Place
Miami Beach Senior High School
Instructor: Patricia Gregory

Second Place
Mid Florida Technical
Instructor: Pat Novalis

Third Place
Gainesville High School
Instructor: Dawn Bekaert

Hotel Operations Competition Winners
Students competing in the hotel operations competition performed a night audit, analyzed three case studies, and performed a room inspection.

First Place
Mid Florida Technical
Instructor: Pat Novalis

Second Place
Colonial High School
Instructor: Richard Grace

Third Place
Oakridge High School
Instructor: Joanne Goodman

Hospitality Project Competition Winners
Students participating in the hospitality project competition demonstrated the knowledge, skills and abilities required in planning an event, which included a proposal to the client, BEO (Banquet Event Order), menu and floor plan.

First Place
Miami Beach Senior High School
Instructor: Patricia Gregory

Second Place
Colonial High School
Instructor: Richard Grace

Third Place
Miami Sunset High School
Instructor: Milagros Perez

Knowledge Bowl Competition Winners
Students participating in the knowledge bowl competition, participated in a “Jeopardy style” question and answer session.

First Place
Miami Beach Senior High School
Instructor: Patricia Gregory

Second Place
Gainesville High School
Instructor: Dawn Bekaert

Third Place
Miami Sunset High School
Instructor: Milagros Perez

###

About FRLA Educational Foundation (FRLAEF)
The Florida Restaurant & Lodging Association created the Educational Foundation in 1994. FRLAEF administers and executes two high school curriculums ‐ the National Restaurants Association’s (NRA) ProStart and the American Hotel & Lodging Association’s (AH&LA) Lodging Management Program – in more than 240 Florida high schools and provides resources to nearly 25,000 students in these culinary arts and hospitality management programs. Scholarships, Teacher Training Institutes, Industry Certifications, Equipment Mini‐Grants and Industry Internships are just a few of the products and services the FRLAEF provides to these classrooms. For more information, please go to www.FRLA.org.

Media Contacts:
Elizabeth Ray, [email protected], 850.224.2250 x255
Christina Johnson, [email protected], 850.391.5040

Chef Emeril Lagasse Tours Family Owned and Operated Restaurants on Latest Episode of Emeril’s Florida

  – The Cooking Channel will feature establishments in Key Largo, Daytona Beach and Homestead –

(Tallahassee, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida airing Sunday, March 8, 2015, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode, celebrity chef Emeril Lagasse travels to Key Largo, Daytona Beach and Homestead to visit two restaurants and a farm that are all family-owned and -operated.

“Family run restaurants create flavors that are unique to Florida and play a vital role in our state’s economy,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “FRLA is thrilled that this week’s episode of Emeril’s Florida features establishments that have become cuisine landmarks in the state through the support and loyalty of their local communities.”

Emeril’s first stop on the “Family Owned & Operated” episode is Key Largo where he visits the Conch House owned by the Dreaver Family. Ted and Laura Dreaver moved to Florida and opened a restaurant with no prior experience, and it paid off. Family is a big part of their business. All their family members work, or have worked, for the successful restaurant.  Over time, the restaurant has become known for great food. The menu is classic Florida Keys cuisine, but with their own family twist. They serve plenty of conch as well as other favorites such as hogfish, yellowtail, and even the newly popular lionfish when available.

Emeril then heads to Daytona Beach to visit The Cellar, one of the best Italian restaurants in Northeast Florida.  Sam and Lina Moggio purchased the historic home of President Warren G. Harding and, seeing a need for fine dining in the Daytona Beach area, transformed the basement into a beautiful cellar restaurant.  It opened to the public 11 years ago. Sam, a CIA trained chef and a 31-year veteran of the industry, oversees the restaurant’s kitchen and ensures everything served at The Cellar is authentic and made from scratch. Lina manages the hand-selected wine lists and the front-of-house operations. Emeril sits down with the couple and samples some of their signature dishes including Polenta con Salsiccia e Porcini, Ravioli di Carne alla Montepertuso, and Filetto al Barolo e Porcini.

The third stop for Emeril is Teena’s Pride in Homestead. Teena Borek owns the farm and works alongside her two sons. Teena came to South Florida in the 1970s and met Steven, a Homestead vegetable farmer. The couple married and had two sons, Michael and Steven Jr. After her husband’s untimely death, she ran the 500-acre vegetable farm knowing very little about farming or farm management. For the last 35 years, Teena has been an active member of the Dade farming community, and at one time, was the only female farmer in the area. The farm grows heirloom tomatoes, arugula, spring lettuce, herbs, heritage eggplant and peppers that are supplied to area restaurants as well as more than 350 families throughout the year via their Community Supported Agriculture organization. Emeril spends time with Teena to hear their story and see the farm.

The show reruns on Monday, March 9 at 9:30 a.m. EST and Thursday, March 12 at 10:30 a.m. EST.  Please check local listings.

Emeril’s Florida Season Three 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 third 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 FRLA and VISIT FLORIDA sponsor the series. 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.

Editor’s Note:
For photo and video requests of Emeril Lagasse with local chefs, photos of dishes prepared, and recipes of featured dishes, please contact Elizabeth Ray at [email protected] or 850.224.2250 x255, or Christina Johnson at [email protected] or 850.391.5040.

# # #

About the Florida Restaurant and Lodging Association
FRLA is Florida’s premier non-profit hospitality industry trade association. Our mission is to ‘Protect, Educate and Promote’ Florida’s $76.1 billion hospitality industry which represents 23% of Florida’s economy, $4.6 billion in sales tax revenue, and more than one million employees – making it the state’s number one industry. We offer regulatory compliance and food safety training needs (RCS and SafeStaff®); industry developed career-building high school programs (FRLAEF); sponsor the only event in Florida exclusively serving the restaurant and foodservice industry (FR&L Show, October 6-8, 2015 in Orlando); and we safeguard the needs of the hospitality industry by providing legislative advocacy. We represent and serve more than 10,000 independent and household name members, suppliers, and theme parks. For more information, go to www.FRLA.org and find us on Twitter @FRLAnews, Facebook and YouTube.

Elizabeth Ray
FRLA Communications Director
850.224.2250 x255
[email protected]

Florida Restaurant and Lodging Association’s Educational Foundation Announces Winners of 15th Annual ProStart Culinary Team Competition

49 Florida High Schools Participated in Hospitality Event in Orlando

(TALLAHASSEE, FL)—The Florida Restaurant and Lodging Association Educational Foundation (FRLAEF) announced the winners of the 15th Annual ProStart Culinary Team Competition which was held Friday, February 27 and Saturday, February 28, 2015 at the Rosen Plaza Hotel in Orlando.

A total of 49 schools participated in the competition with 16 schools winning top awards throughout the day’s events. More than $800,000 in scholarships was distributed to the winning schools. All winners and participants are a part of Florida’s ProStart program which is a career technical education program where high school students learn from an industry-derived curriculum that teaches culinary techniques and restaurant management skills.  More than 20,000 students from across the state are enrolled in the program. The four main event competitions included: the Cracker Barrel Management Competition, the Johnson & Wales University Culinary Competition, the Keiser University Edible Centerpiece Competition, and the Coca-Cola Company Waiters Relay Competition.

Tarpon Springs High School won first place in the overall competition. Eastside High School in Gainesville took home second place in the overall competition, with Leto High School in Tampa placing third.  For photos of the event, please click here.

“We wish heartfelt congratulations to all of our winners and participants in this year’s competition. We were truly impressed with the incredible caliber of talent, which included young hospitality industry all-stars from across our great state. FRLAEF is the only organization in Florida that offers the ProStart program and we are proud to help bolster the quality and employability of today’s high school graduates by providing them with school-to-career training. We look forward to their successes and are thrilled to provide them more opportunities for foodservice and lodging careers, and higher education,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association.

Overall Competition Winners

First Place
Tarpon Springs High School
Instructor: Cathleen Ryan

Second Place
Eastside High School
Instructor: Billie DeNunzio

Third Place
Leto High School
Instructor: Debra Hladky

Fourth Place *tie*
J.P. Taravella High School
Instructor: Scott Goodman

East Ridge High School
Instructors: Lucressie McGriff and Ken Pitts

Fifth Place
Seabreeze High School
Instructor: Samantha Crouch

Johnson & Wales University Culinary Competition
Participating teams demonstrated their creative abilities during the competition through the preparation of a meal consisting of: starter (such as soup, salad or appetizer), protein (such as meat, fish or fowl), starch, vegetable, and dessert.

First Place
Leto High School
Instructor: Debra Hladky

Second Place
West Boca Raton High School
Instructor: Nancy Hall

Third Place
Eastside High School
Instructor: Billie DeNunzio

Fourth Place
Nassau County Career Ed
Instructor: Bill Castleberry

Fifth Place
Tarpon Springs High School
Instructor: Cathleen Ryan

Cracker Barrel Management Competition
Participating teams demonstrated their knowledge of the restaurant and foodservice industry by developing a business proposal for a new restaurant concept. The business proposal consisted of a defined restaurant concept, supporting menu, and supporting marketing plan. Teams prepared a comprehensive written proposal, verbal presentation and visual display.

First Place
Eastside High School
Instructor: Billie DeNunzio

Second Place *tie*
J.P. Taravella High School
Instructor: Scott Goodman

East Ridge High School
Instructors: Lucressie McGriff and Ken Pitts

Third Place
Tarpon Springs High School
Instructor: Cathleen Ryan

Fourth Place*tie*
Estero High School
Instructor: Jan Doten

South Lake High School
Instructors: John Thunberg and Candace Huxhold

Fifth Place
John A. Ferguson School
Instructor: Janett Toledo

Keiser University Edible Centerpiece Competition
Participating teams demonstrated their creative ability during the competition through the preparation of an edible centerpiece consisting of fruits and vegetables. Contestants explained nutritional information, product availability, and preparation techniques.

First Place
Tarpon Springs High School
Instructor: Cathleen Ryan

Second Place *tie*
Steinbrenner High School
Instructor: Philip Meola

Jefferson High School
Instructor: David Hillard

Third Place
Columbia High School
Instructor: Cheryl Bender

Fourth Place
Bayside High School
Instructor: Stuart Gray

Fifth Place
Northeast High School
Instructor: John Beck

Coca-Cola Company Waiters Relay Competition
Participating teams demonstrated their ability to duplicate a table setting while racing against the clock.

First Place
Seabreeeze High School
Instructor: Samantha Crouch

Second Place
North Port High School
Instructors: Witold Bielak and Becky Halbert

Third Place
Cypress Creek High School
Instructor: Cynda Aron

Fourth Place
Winter Springs
High School Instructors: Adam Efland and Elizabeth Leh

Fifth Place
Tarpon Springs High School
Instructor: Cathleen Ryan

# # #

About FRLA Educational Foundation (FRLAEF)
The Florida Restaurant & Lodging Association created the Educational Foundation in 1994. FRLAEF administers and executes two high school curriculums ‐ the National Restaurants Association’s (NRA) ProStart and the American Hotel & Lodging Association’s (AH&LA) Lodging Management Program – in more than 240 Florida high schools and provides resources to nearly 25,000 students in these culinary arts and hospitality management programs. Scholarships, Teacher Training Institutes, Industry Certifications, Equipment Mini‐Grants and Industry Internships are just a few of the products and services the FRLAEF provides to these classrooms. For more information, please go to www.FRLA.org.

View past issues of Hospitality Hotline and Capital Update, published by the Florida Restaurant & Lodging Association.

Capital Update

4/7/10
3/31/10
3/24/10
3/17/10
3/10/10

Hospitality Hotline

02/24/10
02/17/10
02/10/10
02/03/10
01/27/10
01/20/10
01/13/10
12/23/09
12/16/09
12/9/09
12/2/09
11/25/09
11/19/09
11/13/09
11/5/09
10/29/09
10/21/09
10/14/09
10/7/09
10/1/09
9/24/09
9/17/09
9/9/09
9/2/09
8/27/09
8/19/09
8/12/09
8/5/09
7/30/09
7/22/09
7/15/09
7/8/09
7/2/09
6/26/09
6/18/09
6/10/09
5/28/09
5/19/09
2009 Sine Die Report
4/29/09
4/24/09
4/20/09
4/8/09
4/3/09
3/24/09
3/19/09
3/3/09
2/24/09
2/17/08
2/11/08
2/3/09
1/29/09
1/20/09
1/13/09
1/6/09
12/23/08
12/16/08
12/9/08
12/2/08
11/25/08
11/18/08
11/7/08

(NRA) – Employers should not wait until 2014 to determine the impact on their business.  Now is the time to understand the law’s requirements and what it will take to comply. For the 10 steps to take now to prepare for the health care law click here.

The Florida Restaurant & Lodging Association, along with Visit Florida and the Florida Association of Broadcasters is proud to bring you Emeril’s Florida. The show airs every Sunday at 10:30 AM ET on the Cooking Channel.  Below are links to the show’s episodes for your viewing pleasure!

Episode 1: Orlando
Ravenous Pig Cold Cobia

Episode 2: South Walton
Bud & Alley’s BBQ Shrimp
Yellow Edge Grouper

Episode 3: Viva Florida
Jacksons Dressed Wagyu 
Tasting Room Cochinitos
Tasting Room Snapper
Columbia Paella
Columbia Sangria de Cava

Episode 4: Florida Agriculture
Old Hickory Crab Cakes
Grilled Sausage and Veggies

Episode 5: Tailgate Challenge
Bacon Potato Salad
EJ’s Simple Oven BBQ Ribs
Slow Cooked Pork Roast 

Episode 6: Kissimmee
Celebration Tavern Boston Cream Pie
Catfish place Hushpuppies 
Episode 7: Florida’s Florida’s Beach and Waterfront Restaurants

Episode 8: St Petersburg Clearwater

Episode 9:  Palm Beach
Breakers Cioppino
Don Cesar Escolar
Palm D’or Lamb
Smoked Buffalo

Episode 10: Emeril’s Big Night Out 
GritsaYaYa
McGuires Steak and Mushroom

By: The Orlando Business Journal, April 3, 2013

The air show in Lakeland will go on.

The Florida Restaurant & Lodging Association, the city of Lakeland, Visit Central Florida and Lakeland Linder Regional Airport have agreed to help Sun ’n Fun Fly-in Inc. cover a $284,500 tab for having about 70 Federal Aviation Administration workers manage flight operations for the six-day event. The Lakeland event is one of the largest air shows in the U.S. and contributes $64 million to the region’s economy.

The Florida Restaurant & Lodging Association is paying $125,000 to be a presenting sponsor for the 39th annual event, some of which is intended to help pay for the cost of the air traffic controllers.

Because of federal budget cuts known as sequestration, the FAA told Lakeland Linder it couldn’t pay for the air traffic controllers during the event, Eugene B. Conrad III, director of the airport, told me.

Organizers then began reaching out to the lodging and tourism industry to help cover the cost of the air traffic control bill, and the organization will still likely pay about $80,000 to cover the costs, Conrad said.

Lakeland is one of 14 airports statewide slated to lose its FAA funding for its tower.

Lakeland Linder is paying the $35,000 a month to keep the tower operating when the airport loses its FAA funding April 21. The tower will operate from 8 a.m. to 8 p.m. It would have cost the airport $55,000 a month to keep its current operations from 6 a.m. to 10 p.m.

Conrad said Lakeland and the 13 other Florida airports losing FAA funding are appealing to the Florida Department of Transportation and Florida House and Senate members to help cover the costs of keeping air traffic controllers at their airports. The Lakeland airport has a $170 million impact on the region, according to Conrad.

To read more click here.

As a result of positive sales and traffic and an optimistic outlook among restaurant operators, the National Restaurant Association’s Restaurant Performance Index (RPI) remained in expansion territory in June.  The RPI – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 101.3 in June, down 0.5 percent from May’s level of 101.8.  Despite the decline, June represented the fourth consecutive month that the RPI exceeded the 100 level, which signifies expansion in the index of key industry indicators.

“Although the overall RPI dipped somewhat in June, it remained in positive territory as restaurant operators continued to report gains in both sales and customer traffic,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the Association.  “Looking forward, restaurant operators remain generally optimistic about the business environment in the months ahead, with the Expectations Index holding steady at a 12-month high.”

Watch a video of Riehle summarizing the June RPI and other economic indicators. 

The RPI is constructed so that the health of the restaurant industry is measured in relation to a steady-state level of 100. Index values above 100 indicate that key industry indicators are in a period of expansion, while index values below 100 represent a period of contraction for key industry indicators. The Index consists of two components – the Current Situation Index and the Expectations Index.

The Current Situation Index, which measures current trends in four industry indicators (same-store sales, traffic, labor and capital expenditures), stood at 100.7 in June – down 0.9 percent from a level of 101.6 in May.  Despite the decline, the Current Situation Index remained above 100 for the third consecutive month, which signifies expansion in the current situation indicators.

Although a majority of restaurant operators reported higher same-store sales in June, the results were somewhat softer than the solid May results.  Fifty-two percent of restaurant operators reported a same-store sales gain between June 2012 and June 2013, down from 63 percent who reported higher sales in May.  In comparison, 34 percent of operators reported a decline in same-store sales in June, up from 23 percent in May.

Restaurant operators also reported softer traffic results in June.  Forty-three percent of restaurant operators reported higher customer traffic levels between June 2012 and June 2013, while 39 percent of operators said their traffic declined.  In May, 47 percent of operators reported an increase in customer traffic, while 30 percent reported lower traffic levels.

Despite the somewhat dampened sales and traffic results, restaurant operators reported steady capital spending levels.  Fifty-two percent of operators saying they made a capital expenditure for equipment, expansion or remodeling during the last three months, unchanged from the proportion who reported similarly last month.

The Expectations Index, which measures restaurant operators’ six-month outlook for four industry indicators (same-store sales, employees, capital expenditures and business conditions), stood at 102.0 in June – holding steady at the 12-month high registered in May.  Each of the four expectations indicators stood above 100 for the sixth consecutive month, which indicates broad-based optimism for business conditions in the months ahead.

Restaurant operators are generally optimistic about sales growth in the months ahead.  Forty-six percent of restaurant operators expect to have higher sales in six months (compared to the same period in the previous year), essentially unchanged from the 47 percent who reported similarly last month.  Meanwhile, only 11 percent of restaurant operators expect their sales volume in six months to be lower than it was during the same period in the previous year, compared to 8 percent last month.

Restaurant operators remain somewhat less bullish about overall economic conditions.  Thirty percent of restaurant operators said they expect economic conditions to improve in six months, a proportion that has remained essentially unchanged during the last six months.  Sixteen percent of operators said they expect economic conditions to worsen in the next six months, up slightly from 15 percent last month.   Restaurant operators continue to ramp up plans for capital spending in the months ahead.  Fifty-nine percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months, up slightly from 57 percent who reported similarly last month. Restaurant operators are also trending positive in their outlook for staffing levels in the coming months.  Twenty-five percent of operators plan to increase staffing levels in six months (compared to the same period in the previous year), while 14 percent said they plan to cut positions.

The RPI is based on the responses to the National Restaurant Association’s Restaurant Industry Tracking Survey, which is fielded monthly among restaurant operators nationwide on a variety of indicators including sales, traffic, labor and capital expenditures. The full report and video summary are available online at Restaurant.org/RPI.

The RPI is released on the last business day of each month, and a more detailed data and analysis can be found on Restaurant TrendMapper, the Association’s subscription-based web site that provides detailed analysis of restaurant industry trends.

By: Dick Rivera
(Published: July 25, 2013 in the Tampa Tribune)

Florida has felt immigration’s impact more than most. The American dream began in Florida with the oldest continuously inhabited city in the nation, and in the past 10 years, 1 out of every 3 new people in our state has been an immigrant. Such high levels of immigration have helped catapult us to the fourth most-populous state in the nation, with nearly 10 percent of the state hailing from a foreign country.
This population boom has been accompanied by sustained economic growth. In the past two years alone, the private sector has created 325,000 new jobs, and only a small number of states beat our economic growth rate in 2012.

The link between our growing economy and immigration is undeniable. That’s why, as a Florida businessman for the past 16 years, I support the Gang of Eight’s comprehensive immigration reform that would extend the American Dream to millions of immigrants.

The Gang of Eight bill, as passed by the Senate, is precisely the type of reform we need. The key component of the reform is the path to citizenship it offers to all immigrants currently living within our borders. At a time when immigrants – legal or otherwise – are made to feel unwelcome, welcoming them with open arms is a key part of extending the American Dream to others.

For many, including myself, the American dream started in the restaurant industry. In Florida, there are more than 36,000 restaurants, which will produce $33.3 billion in sales this year while providing jobs for over 844,000 Floridians. Immigrants are important for these businesses and to the large sector of the economy they support. Our industry is expected to grow by 14.6 percent over the next decade, which means that over 100,000 new jobs will be available. Giving immigrants the legal means to fill these jobs is as important to us as it is for them.

But citizenship isn’t the only reason why immigration reform is necessary. The nation’s broken visa system encourages illegal immigration with its walls of bureaucratic red tape. With the proposed reform, the wait for obtaining a visa is cut to a mere 10 days – giving more immigrants the opportunity to come to our shores and join our society.

The Gang of Eight’s reform bill also helps businesses like mine uphold the law thanks to an expanded E-Verify system. As it stands, the laws governing employment for immigrants are so convoluted that even knowing the law is either difficult and expensive. With the right change, however, we’ll finally have a standardized and universal means of ensuring that we’re operating within the bounds of the law.

Combined, these reforms would free thousands of restaurant employees from the fear of deportation while giving restaurant owners a greater ability to do what we love best – serve customers.
The need for reform is more than just economic, however. I also believe that Ronald Reagan was correct when he said, “We lead the world because, unique among nations, we draw our people – our strength – from every country and every corner of the world.”

My own story is similar to millions of immigrants. My father grew up in Puerto Rico, and I spent my childhood in South America. I saw firsthand the difficult living and working conditions that caused the most ambitious and entrepreneurial among them to seek to improve their station in life – the same qualities and spirit that make immigrants such important members of society. What I saw in and learned from them inspired me to go into the restaurant industry. Those qualities and spirit are what make our industry so dynamic and vibrant, even in times of economic struggles.

As a result, I can completely empathize with those who desire to come to our country and achieve the American dream. That’s why I’ve been fighting for immigration reform for nearly a decade, why I applaud the Senate for its passage of the Gang of Eight bill, and why I encourage the House of Representatives to bring the bill to the floor and give it the debate it deserves.

When this happens, we’ll find that our civic life and our cultural identity are both strengthened through immigration reform, as is our economy. And if we don’t give immigrants the same rights to found new families, new businesses, and new lives on our shores, then the American dream suffers for everyone.

Dick Rivera is the chairman and CEO of Rubicon Enterprises, which is based in Florida and operates restaurants, including Friday’s and Marlow’s Tavern.

Media Contact:
Elizabeth Ray
850.224.2250 ext. 255
[email protected]

The Florida Restaurant and Lodging Association (FRLA) is proud to present this week’s episode of Emeril’s Florida. On Thursday’s show, celebrity chef Emeril Lagasse highlights Florida’s agricultural industries by traveling across the state.

“Florida’s agricultural resources provide distinctive fresh flavors that can only be found in the Sunshine State,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “Through Chef Emeril’s experiences, we hope viewers are inspired to visit our state and discover delicious Florida cuisine for themselves.”

On this week’s episode, Emeril starts off in Miami to learn about Florida’s agricultural industries, including a stop at the Robert is Here fruit stand. Then he tours Mac Farms in Santa Rosa Beach growing hydroponic food for restaurateurs. Afterward, he travels to Fort Pierce to attend a cattle auction at the Adams Ranch. Finally, he and Chef Justin Timineri from the Florida Department of Agriculture prepare steaks and fresh vegetables together. The show airs Thursday, August 8th, at 9:30 a.m. EST on the Food Network. Please check local listings.

Emeril’s Florida is a 13 episode series highlighting the Sunshine State through the eyes of Emeril and on-location with a focus on food, cooking, events and activities around the state. Throughout the series, 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 Food Network website. For a preview of Thursday’s episode, please click here.

# # #
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.