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

(TALLAHASSEE, FL)—Florida Restaurant and Lodging Association’s Educational Foundation (FRLAEF) today announced the winners of the 14th Annual ProStart Culinary Team Competitions which were held Wednesday, March 5 and Thursday, March 6 at the Orange County Convention Center in Orlando.

A total of 60 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 participating teams were comprised of high school juniors and seniors that are enrolled in the ProStart curriculum program during the 2013-2014 school year. Teams participated in four competitions which 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.

J. P. Taravella High School in Coral Springs won first place in the overall competition. Tarpon Springs High School took home second place in the overall competition, with Leto High School in Tampa placing third.

“FRLAEF is the only organization in Florida that offers the ProStart program,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association.  “It is designed to increase the quality and employability of today’s high school graduates by providing them with school-to-career training and giving them more opportunities for  foodservice and lodging careers,  and higher education.  We congratulate all the winners and participants of the team competitions.”

Overall Competition Winners

First Place
J.P Taravella High School, Coral Springs
Instructor: Scott Goodman

Second Place
Tarpon Springs High School
Instructor: Cathleen Ryan

Third Place
Leto High School, Tampa
Instructor: Debra Hladky

Fourth Place
Sandalwood High School, Jacksonville
Instructor: Kathreen Gross-Dunbar

Fifth Place
East Ridge High School, Clermont
Instructors: Lucressie McGriff & Ken Pitts

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
J.P Taravella High School, Coral Springs
Instructor: Scott Goodman

Second Place
East Ridge High School, Clermont
Instructors: Lucressie McGriff & Ken Pitts

Third Place
Tarpon Springs High School
Instructor: Cathleen Ryan

Fourth Place
Miami Coral Park High School
Instructor: Susan Rivera

Fifth Place
Sandalwood High School, Jacksonville
Instructor: Kathreen Gross-Dunbar
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, Tampa
Instructor: Debra Hladky

Second Place
Walter Sickles High School, Tampa
Instructor: Rick Ceglio

Third Place
Tarpon Springs High School
Instructor: Cathleen Ryan

Fourth Place
Steinbrenner High School, Lutz
Instructor: Philip Meola

Fifth Place
Lake Worth High School
Instructor: Emmanuelle Suarez

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
Crestview High School
Instructor: Paula Knight

Second Place
Osceola High School, Seminole
Instructor: Paul Kennedy

Third Place
J.P Taravella High School, Coral Springs
Instructor: Scott Goodman

Fourth Place
Martin High School, Stuart
Instructor: Shaun Southwick

Fifth Place
Tarpon Springs High School
Instructor: Cathleen Ryan

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

First Place
Sandalwood High School, Jacksonville
Instructor: Kathreen Gross-Dunbar

Second Place
Cypress Creek High School, Orlando
Instructor: Cynda Aron

Third Place
George Jenkins High School, Lakeland
Instructor: Brenda Doss

Fourth Place
John A. Ferguson Senior High, Miami
Instructor: Janett Toledo, instructor

Fifth Place
Teneroc High School, Lakeland
Instructor: Jane Urick

For photos of the event, please click here.

# # #

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 over 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.

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, March 16, 2014, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode titled, “Florida Caviar, Clams & Rock Shrimp…Really?” celebrity chef Emeril Lagasse samples some of the state’s most impressive seafood operations.

“In Florida, the seafood industry is truly part of our heritage and contributes billions of dollars in economic activity, sustaining tens of thousands of jobs,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “Locally sourced seafood remains the top menu trend across the nation, and Chef Emeril’s experiences showcase some of the Sunshine State’s finest flavors.”

Chef Emeril begins the episode at Dixie Crossroads in Titusville with the Thompson Family. They developed a way to take rock shrimp from being considered a “trash catch” to becoming a popular item on the menu of the family’s restaurant. Rodney Thompson developed a high-speed shell splitting system that made it easier to remove the tough outer shell from the lobster-like tasting shrimp.  Members of the Thompson family still own the Wild Ocean Seafood Market and it is here where the rock shrimp are processed and then sold primarily to restaurants.

Then, Emeril heads over to the city of Sebastian to meet two men who have worked together for 30 years running a clam farm operation. They produce 10-15 million clams a year out of what is really a pretty small operation.  The owners will take Emeril through a tour of their clam growing and processing facilities.

In the next segment, Emeril heads to Evans Fish Farm in Pierson, where they raise sturgeon and produce high quality caviar for restaurants and consumers. It is one of the few commercial sturgeon farming operations in the United States. Emeril will tour the farm with Geno Evans, the owner, and see where they raise and process the sturgeons and then sample some of their caviar products and smoked sturgeon. Emeril ends the episode by preparing a dish using the caviar. The show reruns on Monday, March 17th at 9:30 a.m. EST and Thursday, March 20th 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.

# # #

About the Florida Restaurant and Lodging Association
FRLA’s mission is to ‘Protect, Educate and Promote’ Florida’s hospitality industry – which represents a $76.1 billion industry, 23% of Florida’s economy, $4.6 billion in sales tax revenue, and nearly 1.1 million employees, making it the state’s number one industry.  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.

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, March 23, 2014, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode titled, “Some Central Florida Favorites,” celebrity chef Emeril Lagasse samples some of the most unique restaurants in the heart of the state.

“Central Florida is home to some of the freshest flavors in the state and there is a deep rooted foodie culture that continues to be explored,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “In this episode, Chef Emeril takes you beyond the usual suspects and gives viewers a glimpse of some of the best restaurants in Florida that are must-visit destinations.”

Chef Emeril begins the episode in Holmes Beach at Beach Bistro on Anna Maria Island, one of the most unique restaurants in Florida. Emeril meets owner Sean Murphy and samples some of the restaurant’s signature dishes. Since it opened in 1985, the owner has developed relationships with farmers and fishermen to provide the freshest ingredients possible for their menu items.

Then Emeril heads over to Spanish River Grill in New Smyrna Beach, a highly acclaimed restaurant in the Central Florida area.  Emeril will meet Henry Salgado the owner/chef and taste some of his signature Latino cusine.  Chef Salgado has a modern approach towards Latino cuisine with a heavy focus on fresh Florida seafood and produce.

Next, Emeril stops by The Pharmacy in Orlando, which has a speakeasy theme with an unmarked entrance that takes no reservations. So how do you find it?  Word of mouth and the web.  For a while, they didn’t even have a phone or a website. It is one of two concepts by the owners, Tyler Brassil and Loren Falsone. The other is The Table, located right next door, which is featured in the next segment. The Table concept is just what it sounds like: a single 22 seat table that is open only Friday and Saturday nights.  Reservations are accepted here and you can be a party of any number up to 22.  If you don’t reserve the whole table you will not know the other people you’ll be sitting with until you arrive. One of the interesting things about the way Tyler and Loren operate The Table is that Tyler selects the night’s menu items with what’s available from the local farmers they work with on the morning of each night they are open.  Chef Loren then has to figure out the menu for the evening and often has only a few hours to do so.  Both restaurants share the same kitchen so it can get a little nerve wracking designing the evening’s menu while still having to prepare dinners for The Pharmacy’s customers.  Emeril and Chef Loren talk about the concept and sample a typical night’s menu. The show reruns on Monday, March 24th at 9:30 a.m. EST and Thursday, March 27th 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.

# # #

About the Florida Restaurant and Lodging Association
FRLA’s mission is to ‘Protect, Educate and Promote’ Florida’s hospitality industry – which represents a $76.1 billion industry, 23% of Florida’s economy, $4.6 billion in sales tax revenue, and nearly 1.1 million employees, making it the state’s number one industry.  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.

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

(Lakeland, FL) – The Florida Restaurant and Lodging Association (FRLA) is proud to be a presenting sponsor of the 40^th Annual SUN ‘n FUN International Fly-In and Expo, with events being held Tuesday, April 1st through Sunday, April 6th at the Lakeland Linder Regional Airport.

“We are thrilled to continue our partnership in an event that allows visitors and aviation enthusiasts from all over the world to share in a wonderful experience right here in Florida,” said Carol Dover, President/CEO of the Florida Restaurant and Lodging Association. “FRLA is committed in supporting SUN ‘n FUN because it helps boost the local economy and gives families an opportunity to see our hospitality industry at its finest.”

This is the second consecutive year FRLA has sponsored the event. In 2013, the SUN ‘n FUN International Fly-In and Expo went on as planned, despite national budget concerns, due in part to funding granted by the FRLA. Additionally, FRLA is pleased the United States Navy’s Flight Demonstration Squadron, the “Blue Angels,” will be participating in this year’s festivities.

Throughout the week, afternoon airshows will showcase aerobatics and precision flying as ground displays and guest speakers highlight the history of aviation. The event is designed to preserve and enhance the future of flight through world-class events, inspiring and educating people of all ages. Details about the event can be found at www.sun-n-fun.org/FlyIn.aspx.

# # #

About the Florida Restaurant and Lodging Association
FRLA’s mission is to ‘Protect, Educate and Promote’ Florida’s hospitality industry – which represents a $76.1 billion industry, 23% of Florida’s economy, $4.6 billion in sales tax revenue, and nearly 1.1 million employees, making it the state’s number one industry.  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.

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

The Florida Restaurant and Lodging Association (FRLA) is proud to participate in the 2014 South Walton Beaches Wine & Food Festival as a founding partner. The second annual charity event will be held Thursday, April 24th through Sunday, April 27th in Grand Boulevard at Sandestin, located along South Walton’s picturesque Northwest Florida beaches.

As top winemakers showcase more than 800 flavors at the event, the FRLA is thrilled to feature Nashville’s top songwriters as a continuation of the Endless Summer Music Series in conjunction with BMI, a leader in music rights management.  Throughout the weekend, the songwriters will perform and tell stories about their biggest hits written for the stars of the music business, including Tim McGraw, George Straight, Jason Aldean and many others.

“These top-notch songwriters are a perfect pairing for the world-class wines featured on the scenic Emerald Coast,” said Carol Dover President and CEO of the Florida Restaurant and Lodging Association. “We are pleased to continue our participation in this event that entertains thousands of visitors, helps fuel the local economy, and contributes back to the community by benefiting children in need.”

The featured songwriters include nationally renowned BMI artists: Dylan Altman, Sherrié Austin,  Aaron Barker, Steve Bogard, Jon Mabe, Kendell Marvel, Bridgette Tatum, and Will Rambeaux. The hit songs written by the songwriters include “She’s Country,” a #1 hit performed by Jason Aldean, “Baby Blue” made popular by George Straight, “The Climb” written for Miley Cyrus and Faith Hill’s “Wild One” to name a few.

Proceeds from the event will benefit the Destin Charity Wine Auction Foundation and their beneficiary charities for Northwest Florida children in need.

Please go to www.sowalwine.com for the festival schedule and a full list of songwriters who will be performing.

# # #

About the Florida Restaurant and Lodging Association
FRLA’s mission is to ‘Protect, Educate and Promote’ Florida’s hospitality industry – which represents a $76.1 billion industry, 23% of Florida’s economy, $4.6 billion in sales tax revenue, and nearly 1.1 million employees, making it the state’s number one industry.  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 towww.FRLA.org.

About South Walton Beaches Wine & Food Festival
South Walton Beaches Wine & Food Festival is an annual charity event held the last weekend of April. The festival features a stunning showcase of the best wines the world has to offer. Celebrity wine producers and chefs will present fine wine and food pairings from the world’s most famous appellations. The Culinary Village presents the Savor South Walton Culinary Pavilion showcasing a sumptuous array of foods to taste, wines to pair, as well as wine and food seminars and cooking demonstrations. The event is a major fundraiser for Destin Charity Wine Auction Foundation, which benefits children in need in Northwest Florida. For more information, including a list of attending winemakers and to purchase tickets, visitwww.SoWalWine.com.

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, March 30, 2014, at 2:30 p.m. EST on the Cooking Channel. In Sunday’s episode titled, “Some South Florida Beach & Waterfront Favorites,” celebrity chef Emeril Lagasse visits some of the best restaurants in the area.

“South Florida is known for its unique flare, and the flavors cooked by local restaurants are truly exclusive,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “This episode is especially enjoyable because it showcases Chef Emeril in his element cooking fresh Florida seafood. We are hopeful viewers are inspired to visit these distinctive locales and get a taste for themselves.”

Chef Emeril begins the episode with Bryce Statham and Baron Skorish of Blue Moon Fish Company in Lauderdale-by-the-Sea. The longtime pals started the upscale waterfront restaurant back in 1996. Both chefs chat with Emeril and serve him Octopus, fresh ceviche, pork belly summer rolls, and snapper while boats cruise the Intercoastal behind them.

Next, Emeril heads to JB’s on the Beach and talks with General Manager Scott Moen about the restaurant scene in Deerfield Beach. Out on the beachside patio Emeril and Executive Chef Michael Hrabovsky try some of JB’s specialties including ceviche, local fish, and more. The restaurant is also known for its signature cocktails – mojitos and frozen daiquiris – and the beach volleyball that’s played right in front of the restaurant.

Then Emeril visits Red Fish Grill in Miami to spend time with managing Partner Chris Klaic and Executive Chef Greg True about their truly unique waterfront spot. This early 1900’s coral building sits right on the coast in Matheson Hammock Park on their own lagoon. There, Emeril samples some of their signature dishes.

Florida seafood is a focus in this episode and Emeril wraps it up by cooking his own recipe for Spanish Style Royal Red Shrimp.  The show reruns on Monday, March 31st at 9:30 a.m. EST and Thursday, April 3^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.

# # #

About the Florida Restaurant and Lodging Association
FRLA’s mission is to ‘Protect, Educate and Promote’ Florida’s hospitality industry – which represents a $76.1 billion industry, 23% of Florida’s economy, $4.6 billion in sales tax revenue, and nearly 1.1 million employees, making it the state’s number one industry.  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.

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

(Tallahassee, Fla.) – Six local chapters of the Florida Restaurant and Lodging Association (FRLA) are partnering to host world renowned customer service guru and author John DiJulius in a series of seminars being held in Florida on Wednesday, April 9^th and Thursday, April 10^th, 2014. The live two hour presentation, “What’s the Secret? To Providing a World-Class Customer Experience,” is designed to create customized systems for positive customerand employee experience. This is the first time local FRLA chapters have come together to host such an event with DiJulius, whose many clients include the Ritz-Carlton, Starbucks, Marriott, Cheesecake Factory, Chick-fil-A, and others.

Attendees include everyone from CEOs and entrepreneurs to front line employees, particularly those in the hospitality and tourism industry who depend on returning patrons and guests for their continued success. Tickets are $30 for FRLA members and $40 for non-members, with sponsorship opportunities available as well.

Florida Restaurant and Lodging Association Chair James E. McManemon said, “John DiJulius is a proven motivator who truly captures what any company needs to execute to have a distinct competitive advantage. His presentation on creating customer service is a must attend for every leader and key influencer in your organization.”

WHAT:
Florida Restaurant and Lodging Association Chapter Seminar
“What’s the Secret? To Providing a World-Class Customer Experience”
Presented by John DiJulius, The DiJulius Group
Sponsored by FRLA Chapters from Sarasota, Manatee, Pinellas, Hillsborough, Central Florida and the Space Coast

WHEN:
Wednesday, April 9, 2014
9:00 a.m. – 11:00 a.m.
Selby Auditorium – USF Campus
8350 North Tamiami Trail
Sarasota, FL 34243

Wednesday, April 9, 2014
2:30 p.m. – 4:30 p.m.
Grand Hyatt Tampa Bay
2900 Bayport Drive
Tampa, FL 33607

Thursday, April 10, 2014
10:00 a.m. – 12:00 p.m.
Rosen Plaza Hotel
9700 International Drive
Orlando, FL 32819

Thursday, April 10, 2014
3:00 p.m. – 5:00 p.m.
Radisson Resort at the Port
8701 Astronaut Blvd.
Cape Canaveral, FL 32920

COST:
$30 per person for FRLA members; 4 or more from same company – $25 pp

$40 per person for non-members; 4 or more from same company – $30 pp

Sponsorship opportunities available

To register for the event, or to learn more about sponsorship opportunities, contact FRLA Regional Director Dannette Lynch at 727.642.3404 or via email at Dannette@FRLA.org, or click on http://www.thedijuliusgroup.com/schedule/for individual event information.

# # #

About John DiJulius
International consultant and bestselling author of two books, DiJulius works with world class companies like the Ritz-Carlton, Lexus, Starbucks, Nordstrom, Nestle, Marriott, PwC, Cheesecake Factory, Progressive Insurance, Harley Davidson, State Farm, Chick-fil-A and many more. John isn’t just talking about it, he lives it, as a very successful entrepreneur of two business; John Robert’s Spa, a chain of upscale Cleveland locations, repeatedly named one of the top 20 salons in America and The DiJulius Group, a consulting firm focused on changing the world by creating a Customer service revolution. More information may be found atwww.TheDiJuliusGroup.com.

About the Florida Restaurant and Lodging Association
FRLA’s mission is to ‘Protect, Educate and Promote’ Florida’s hospitality industry – which represents a $76.1 billion industry, 23% of Florida’s economy, $4.6 billion in sales tax revenue, and nearly 1.1 million employees, making it the state’s number one industry.  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.

The National Restaurant Association’s Chief Economist Bruce Grindy breaks down the latest jobs report.

(Washington D.C.) More than six years after the start of the Great Recession, the number of private sector jobs finally surpassed its pre-recession peak in March, according to preliminary figures from the Bureau of Labor Statistics.  The private sector added a net 192,000 jobs in March on a seasonally-adjusted basis, the strongest monthly gain since November.

Meanwhile, restaurants added more than 30,000 jobs in March, the 49^th consecutive monthly gain and strongest increase since October.

Overall, private sector employment now stands 110,000 jobs above its January 2008 pre-recession peak, after which the private economy lost nearly 8.8 million jobs.  In comparison, the restaurant industry surpassed its pre-recession employment peak in September 2011, and now stands nearly 900,000 jobs – or 9.2 percent – above the previous high.

Looking forward, the outlook for continued restaurant job growth remains positive.  Although a sizable portion of the overall restaurant job creation comes from growth in the number of locations, existing restaurants also contribute to cyclical employment gains and losses.

In the National Restaurant Association’s March 2014 Tracking Survey, 22 percent of restaurant operators said they expect to employ more people in six months than they did during the same period in 2013.  This represented the highest proportion of operators expecting job growth in seven months.

In comparison, only 13 percent of restaurant operators plan to cut positions in six months (compared to the same period in 2013), while the remaining 65 percent expect their staffing levels to remain about the same.  This suggests that restaurant industry job growth will continue to be broad-based in the months ahead.

For more National Restaurant Association research, visit Restaurant.org/Research.

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About the Florida Restaurant and Lodging Association 
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 980,000 restaurant and foodservice outlets and a workforce of more than 13 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry’s largest trade show (NRA Show May 17-20, 2014, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF’s ProStart); as well as the Kids LiveWell program promoting healthful kids’ menu options. For more information, visitwww.restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

(Washington D.C.) As part of its efforts to support sustainability practices in the foodservice industry,The National Restaurant Association today announced it has joined Share the Gulf, a coalition of chefs, restaurateurs, restaurant associations, seafood suppliers, fishermen, consumers and environmentalists working to protect their access to fish in the Gulf States.

“The fresh, local seafood of the Gulf States is essential to the growth of the region’s economy and its varied foodservice businesses,” said Scott DeFife, Executive Vice President of Policy and Government Affairs for the National Restaurant Association. “We are committed to helping ensure this seafood is not only fished sustainably so its population continues to grow, but that the voices of small businesses, their employees and customers, also are heard.”

The initiative, launched in 2013, aims to ensure the region’s restaurants and grocery businesses maintain an equitable share of the Gulf States’ red snapper catch.

“Our goal is to make sure Gulf seafood continues to be shared fairly and sustainably so that all of us can enjoy it for generations to come,” said Stephen Stryjewski, executive chef at New Orleans-based Link Restaurant Group and Share the Gulf co-chair. “We believe – and science shows ‑ that if Gulf fisheries are well managed, there will be a growing population with plenty of snapper, grouper and other fish to go around. We are committed to sitting down and working together to find a productive, fair and reasonable solution about how to share the Gulf.”

In addition to the NRA, the Louisiana Restaurant Association, Florida Restaurant and Lodging Association, Texas Restaurant Association, Mississippi Restaurant and Hospitality Association and the Alabama Restaurant & Hospitality Alliance, as well as dozens of restaurants and seafood companies, are supporting the initiative, which is fighting proposed changes to regulations that would take a portion of the red snapper reserved for restaurant and foodservice use and make it available for recreational fishing instead.

To join Share the Gulf, go here. Visit the NRA’s Conserve program to learn more about sustainable practices for the restaurant industry.

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Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 980,000 restaurant and foodservice outlets and a workforce of more than 13 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry’s largest trade show (NRA Show May 17-20, 2014, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF’sProStart); as well as the Kids LiveWell program promoting healthful kids’ menu options. For more information, visit www.restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

View this release online: http://www.restaurant.org/Pressroom/Press-Releases/National-Restaurant-Association-Joins-%E2%80%98Share-the-G

More news and information from the National Restaurant Association: http://www.restaurant.org/Pressroom

By Carol B. Dover
Published by the Ocala Star-Banner, April 13, 2014

With the “season” starting to wind down, Florida’s hospitality industry can’t forget the many blessings that come with Florida being THE place to be if you are an equestrian. From Wellington to Ocala, Jacksonville to Pensacola, the horse industry makes a dramatic impact on the local economies hosting various multi-week events.

Arriving in December and staying through the middle of April, thousands of horses each year are shipped to Florida to participate in some of the toughest competitions in the world. Along with all of these horses, an entourage of riders, grooms, trainers, friends and family make the trip as well. And where do these visitors stay, eat and drink? In our restaurants and hotels.

Let’s face it, it is tough to ride a horse in sleet, ice and snow. The climates of Florida, Texas and California provide an opportunity to equestrians of every discipline to hone their skills and horse show in a warmer, snow- and ice-free environment.

Not only does the hospitality industry reap the benefits of being a warm-weather riding destination, but the rest of Florida’s economy is touched as well. Horse people are the guests, clients and shoppers that any business owner dreams of. They spend money — a lot of money. They pay their bills. They are generally repeat customers because they come back every year for a lifetime. They go to the beach and enjoy Florida’s cultural heritage. They hit the theme parks and concerts held across the state. They eat in our restaurants and drink in our bars. They stay in our lodging establishments; and very often, many settle down in Florida typically choosing Palm Beach or Ocala.

In fact, according to the Equine Alliance of Marion County, activities in that county alone impact our state’s economy by more than $900 million a year.

So, why don’t we give our visiting equestrians one more reason to choose Florida over Texas or California. The Florida Horse Park, located in Ocala, is developing a world-class international equine facility that encompasses all breeds and disciplines, placing the advancement of agriculture and equine education as a top priority.

In fact, Gov. Rick Scott and Florida legislators are leading the way in helping to provide this exciting international venue for our “equi-tourists” by supporting the Florida Horse Park through the legislative budgeting process this session.

Currently the FHP is constructing a 2-acre, 79,500-square-foot covered arena estimated to be completed in May 2014. This covered arena will host a multitude of events and will be an important draw to the FHP.

While the budget for the Florida Horse Park is uncertain for 2014-15, future projects include eight 40-stall barns with restroom and wash areas and 38 premier RV parking spaces with infrastructure.

Florida offers many opportunities to equestrians and equi-tourism. The Florida Horse Park, much like the Kentucky Horse Park, will be a venue that can be home to all disciplines.

The Florida Legislature and Scott play an important role in allowing the tourism industry to grow in every way possible. Let’s keep on moving toward achieving the goal of Florida welcoming 100 million visitors.

The growth and further development of the Florida Horse Park will positively impact Florida’s hospitality industry, advance agriculture and equine education, and will provide a state-of-the-art venue hosting equestrian and nonequestrian events.

Carol B. Dover of Tallahassee is president/CEO of the Florida Restaurant & Lodging Association. She also serves on the Florida Agriculture Center and Horse Park Authority Board of Directors.