NICK SARRA, VICE CHAIRMAN, FRLA BOARD OF DIRECTORS EXECUTIVE COMMITTEE

PARTNER & CHIEF EXECUTIVE OFFICER, SALTWATER RESTAURANTS, INC., DESTIN

WELCOME TO EXECUTIVE INSIGHTS: THE INTERVIEW SERIES WHERE WE WILL BE SHARING A BIT MORE ABOUT FRLA’S 2024 BOARD OF DIRECTORS EXECUTIVE COMMITTEE. THIS MONTH, WE’RE EXCITED TO INTRODUCE YOU TO NICK SARRA, OUR VICE CHAIRMAN!

 

HOW DID YOU GET STARTED IN THE INDUSTRY?

I got started in the hospitality industry after realizing that working in my father’s manufacturing business wasn’t for me. My journey began at the front desk of Hotel Sonesta, where my mother had worked for many years. From there, my roles varied from dishwashing to serving. It became clear; owning a restaurant was my dream. Understanding every facet was crucial, so I pursued an education at Johnson & Wales University, earning degrees in Culinary Arts and Hospitality Management. My career took off from there, leading me from managing specialty restaurants in Washington D.C. to founding The Boathouse Landing Restaurant, Rockin’ Tacos and co-creating Saltwater Restaurants.

WHAT IS THE MOST REWARDING PART OF WHAT YOU DO?

Witnessing employees grow, from their first job with us to achieving their dreams, whether within the industry or beyond, is incredibly fulfilling. It’s a testament to how prestigious and viable a career in hospitality has become.

WHAT IS THE MOST IMPORTANT PIECE OF ADVICE YOU HAVE EVER GIVEN/BEEN GIVEN? 

Success isn’t about being the smartest; it’s about effort, integrity, and teamwork. Always stay humble and remember, the moment you think you’re invincible is when you’re most vulnerable.

WHAT EMERGING TRENDS IN HOSPITALITY DO YOU FIND MOST INTRIGUING?

The integration of technology and AI, from robotics to advanced POS systems, fascinates me. It’s about finding the perfect balance between innovation and maintaining the irreplaceable human touch in hospitality.

WHAT QUALITIES MAKE A SUCCESSFUL HOSPITALITY TEAM? 

A strong team thrives on communication, dedication to guest satisfaction, and the ability to work tirelessly, especially during the holidays in a tourist-driven market.

WHAT IS THE MOST INTERESTING PLACE YOU HAVE EVER TRAVELED TO?

Venice captivated me with its history and the resilience of its people. Croatia’s beauty also left a lasting impression.

FAVORITE FLORIDA DESTINATION?

Disney World stands out for its unparalleled magic and hospitality.

IF YOU COULD ONLY EAT ONE CUISINE FOR THE REST OF YOUR LIFE, WHAT WOULD IT BE?

Seafood, of course, with Italian cuisine as a close second.

IF YOU COULD DINE WITH ANY HISTORICAL FIGURE, WHO WOULD IT BE?

Henry Ford, for his revolutionary ideas on efficiency and labor management.

WHAT IS THE MOST MEMORABLE FLORIDA HOTEL OR RESTAURANT EXPERIENCE YOU HAVE HAD AS A GUEST??

Dining at Victoria & Alberts at Disney with my family and celebrating anniversaries at The Pearl in Rosemary Beach have been unforgettable experiences.

BEACH OR MOUNTAINS? 

Definitely Beach!

HOW DO YOU BELIEVE THE PRINCIPLES OF HOSPITALITY CAN BE APPLIED TO OTHER INDUSTRIES?

The essence of hospitality—caring for employees and customers—applies universally, emphasizing customer service and perseverance.

WHAT WOULD YOU SAY TO THOSE COMING UP IN THE HOSPITALITY INDUSTRY? 

Work diligently, uphold integrity, and foster teamwork. Success is achievable without undercutting others; collaboration is key.

WHY IS IT IMPORTANT FOR PROFESSIONALS TO GET INVOLVED WITH FRLA?

Engagement with FRLA offers a unified voice on critical issues, from minimum wage debates to industry advocacy, ensuring even the smallest operators are heard.

WHAT DO YOU HOPE TO ACCOMPLISH ON THE FRLA EXECUTIVE COMMITTEE?

I aim to amplify our industry’s voice in legislative arenas, expand membership, and address pressing challenges, further ensuring our industry’s strength and prosperity.

 

TO READ NICK’S BIOGRAPHY, VISIT OUR FRLA LEADERSHIP PAGE OR CLICK HERE.

 

FRLA is excited to announce a new, high value benefit for your employees via Care.com and LifeMart. 

The Florida Restaurant & Lodging Association  has partnered with the LifeMart discount program to provide your employees access to exclusive savings on major purchases and everyday essentials from brands your employees know and love, all in one convenient location. With unlimited access your employees will enjoy discounts on child and senior care, travel, fitness, electronics, health & wellness and MUCH more. In 2023 alone, LifeMart members saved over $45 million – $12 million of that was on childcare tuition with an average savings of $1600 per child!

The best part? There’s ZERO cost to you or your employees – and there is NO administrative work needed from you. Registration is simple – print & share the attached flyer in breakrooms or environments where your team has access, and your employees can start saving today!

• High value benefit provided to you as a member for your employees
• No limit on savings, NO cost to you or your employees
• Access anywhere, anytime with the LifeMart mobile app

Simply click here to Request a LifeMart Employee Poster, and our support team will email the poster to you!

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This Earth Month, Tractor Beverage Co., a certified organic and non-GMO total beverage solution, is taking a monumental step forward in its commitment to environmental stewardship. We’re thrilled to announce our exhilarating new partnership with 1% for the Planet, an alliance that’s as natural as the ingredients in our drinks.

 

At Tractor, we believe that great food deserves equally great drinks, which is why our eco-conscious products boast a variety of diverse flavors designed to complement any meal and significantly elevate the dining experience. Our mission extends beyond quenching thirst—it’s about contributing to a healthier planet. Partnering with 1% for the Planet marks a significant stride in the collective journey towards a more sustainable future, demonstrating our dedication to making a positive impact on the environment.

 

Being Responsible Never Tasted So Good

 

Our partnership with 1% for the Planet aligns with our ethos of working with like-minded entities. It’s not just about offering tasty beverages—it’s about ensuring that our business practices contribute to the well-being of our planet. By pledging to donate 1% of our annual sales to environmental causes, we’re joining a global movement of businesses and individuals committed to protecting the earth.

 

Tractor’s 8.5:1 non-carbonated concentrates and easy-to-use syrups embody our commitment to quality and sustainability. Aseptically processed and packaged for convenience, our concentrates make serving delightful beverages a breeze, whether at events, behind the bar, or at self-serve stations. With each 12-pack of 32 fl. oz. concentrates yielding approximately 28.5 gallons of prepared liquid, the possibilities are endless. Get creative with your bar menu or serve our delicious concoctions frozen as a slushy to add a fun twist to your beverage offerings.

 

Our syrups, designed for simplicity and efficiency in fountain soda dispensing machines or bar guns, reflect our dedication to excellence. The bag-in-box styling ensures ease of use and interchangeability with other beverage products, promising a premium beverage experience that complements your culinary philosophy.

 

Elevating the Culinary Conversation, One Sip at a Time

 

In celebration of Earth Month, Tractor Beverage Co. invites you to join us in this meaningful partnership with 1% for the Planet. Together, we can make a difference in the world, one sip at a time. Whether you’re a large restaurant or a small café, our mission is to support you in making your beverage program more eco-friendly, offering your customers a flavorful, health-conscious experience.

 

Let’s raise our glasses to a future where every drink not only tastes good but does good. With Tractor Beverage Co. and 1% for the Planet, we’re turning the tide towards a more sustainable and flavorful future. Cheers to making every sip count!

 

For more information on Tractor Beverage Co. and our partnership with 1% for the Planet, visit our website. Together, let’s make Earth Month not just a celebration, but a way of life.

LEARN MORE HERE

Olivia Hoblit, Immediate Past Chairwoman, FRLA Board of Directors Executive Committee

Director of Lodging, World Equestrian Center, Ocala

 

Welcome to Executive Insights: The Interview Series where we will be sharing a bit more about FRLA’s 2024 Board of Directors Executive Committee. Let’s hear more from our Immediate Past Chairwoman, Olivia Hoblit!

 

How did you get started in the industry?

At the age of 17, I started working at Wendy’s and also took up a part-time job as a server at a Chinese restaurant at night. As my interest in the legal field grew, I pursued studies while continuing to work two jobs. Eventually, I began working as a part-time legal secretary and gradually worked my way up to becoming a paralegal. Although I enjoyed working in the legal field and even considered pursuing law school, my perspective changed after we moved to Amelia Island for my husband’s new job at The Ritz-Carlton, Amelia Island. I began working part-time on weekends at Elizabeth Pointe Lodge, a luxurious beachfront boutique hotel with the former owners, Susan and David Caples. I quickly realized how much I enjoyed serving people, which led me to choose hospitality as my career. Over the years, I have had the pleasure of working with many talented executive leaders and owners in the hospitality industry, which has allowed me to gain insights into different areas of the field. I have worked as a General Manager for Elizabeth Pointe Lodge/Amelia Island Vacation Rentals; GM/Regional Manager for Innisfree Hotels; Rooms Exec. for The Ritz-Carlton, Amelia Island; and now serve as the Director of Lodging for the World Equestrian Center in Ocala. With 26 years of experience in the industry, I continue to love my career!

What is the most rewarding part of what you do?

There are numerous aspects that make the hospitality profession rewarding; however, in my opinion, the most fulfilling part of working in this industry is the ability to positively impact people’s lives and create meaningful and memorable experiences for our guests. I have the opportunity to meet guests from all over the world and collaborate with talented colleagues with diverse backgrounds and experiences. My passion fuels my goal as a leader, which is to pay it forward by mentoring and developing future leaders. It warms my heart to see others become successful leaders and providers for their families. When individuals grow, their families not only benefit but also flourish.

What is the most important piece of advice you have ever given/been given?

 Been Given: My mother, who is the most giving person I know, has constantly reminded me to remain a strong woman, work hard, find my passion, better myself, always give back, never forget where I came from, and continue to learn new things.

Ever Given: Your success hinges on several crucial factors, namely faith, family, relationships, trust, integrity, respect, and connections. As someone who has achieved good success through sheer determination and focus, I can confidently assure you that you too can accomplish anything by setting your mind to reach your goals. While making mistakes is inevitable, they provide a perfect opportunity for you to reflect and innovate. So, always remember that the sky is the limit, and you should never hesitate to take a chance, push yourself beyond your limits, and explore all that life has to offer. In doing so, always stay humbled, authentic, respectful, and empathetic towards everyone you meet along the way.

What emerging trends in hospitality do you find most intriguing?

AI/technology have become increasingly important in today’s business landscape. It helps organizations better understand consumer behavior, streamline operations, improve efficiency and productivity, boost profitability, and enhance the overall guest experience.

What qualities make a successful hospitality team?

A successful team can make all the difference in the hospitality industry. From hotels to restaurants and everything in between, a team with certain vital qualities can ensure customers have the best experience possible. Here are some qualities that make a successful hospitality team.

Customer-focused: A successful hospitality team always puts the customer first. They go above and beyond to ensure that guests are satisfied with their experience and feel valued. Whether greeting them with a smile, providing recommendations, or addressing any concerns, a customer-focused team creates a welcoming and memorable environment.

Excellent communication: Communication is vital in any industry but essential in hospitality. A successful team communicates effectively with each other and with guests, ensuring that everyone is on the same page and that customer needs are being met.

Attention to detail: In hospitality, the little things can make a big difference. A successful team pays close attention to detail, ensuring everything is in order, and the customer experience is flawless. This can include everything from clean linens and well-maintained facilities to personalized touches like remembering a guest’s name or preferred drink.

Adaptability: The hospitality industry constantly changes, and a successful team can adapt to new challenges and situations. Whether dealing with unexpected issues or adjusting to new policies and procedures, a team that can roll with the punches and stay positive can make all the difference.

Positive attitude: A successful hospitality team has a positive attitude. They are passionate about what they do and genuinely enjoy helping people. This enthusiasm is contagious and can create a welcoming and enjoyable atmosphere not just for guests but also for the people they work with.

Cultural Awareness: The hospitality industry caters to guests from all over the world. Therefore, the team must be culturally aware and sensitive to the needs and preferences of guests from different cultures. This includes understanding their customs, traditions, and dietary restrictions. By being culturally aware, the staff can ensure that guests feel welcome and comfortable during their stay.

Teamwork: Teamwork is crucial to the success of a hospitality team. Whether it’s working together to accommodate a guest’s request or collaborating to provide excellent service, a successful hospitality team must be able to work well together. By working as a team, they can ensure that every guest receives the best possible experience.

What is the most interesting place you have ever traveled to?

The Philippines and Italy. I love the history, food, culture, and the people.

Favorite Florida destination?

Amelia Island, World Equestrian Center in Ocala, and Hawks Cay Resort on Duck Key, FL.

If you could only eat one cuisine for the rest of your life, what would it be?

Filipino cuisine

If you could dine with any historical figure, who would it be?

Mother Teresa

What is the most memorable Florida hotel or restaurant experience you have had as a guest?

My four favorite restaurants are Stirrups and Filo’s at the World Equestrian Center Ocala, Salt at The Ritz-Carlton Amelia Island, and Espana Restaurant in Amelia Island.

Beach or mountains?

Mountain

How do you believe the principles of hospitality can be applied to other industries?

Creating a positive work environment where employees feel respected, trusted, and valued through acts of generosity, empathy, fairness, and accountability is the key to ensuring that they will, in turn, provide exceptional service and care to your guests or customers.

What would you say to those coming up in the hospitality industry?

Working in the hospitality industry offers one of the most rewarding experiences as it allows individuals to positively impact people’s lives by creating unforgettable moments. This industry offers various career paths in room division, food and beverage, finance, sales, special events, engineering, HR, marketing, and retail. Therefore, it is essential to be open to learning all areas of this field and taking chances. The knowledge and skills acquired in hospitality are valuable professionally and personally and can be applied in various industries.

Why is it important for professionals to get involved with FRLA?

Getting involved with the Florida Restaurant and Lodging Association (FRLA) is essential because it offers numerous benefits, including networking opportunities, access to industry information and essential resources, advocacy for our industry, and professional development opportunities. By joining FRLA, professionals can connect with others in the industry, stay informed about industry news and trends, and have a voice in shaping policies that affect their businesses. Additionally, FRLA provides training and educational resources to help members improve their skills and stay competitive in the industry. Overall, getting involved with FRLA can help professionals stay informed, connected, and successful in the dynamic and competitive world of the hospitality industry.

What do you hope to accomplish on the FRLA Executive Committee?

To protect and grow the businesses that create growth not only for the people in the industry but also for the entire state of Florida.

 

TO READ OLIVIA’S BIOGRAPHY, VISIT OUR FRLA LEADERSHIP PAGE OR CLICK HERE.

 

(Anthony Ocampo, Matthew Perez and Emily Espitia from Miami Lakes Educational Center hold their winning handheld item)

The FRLA Educational Foundation and UCF Rosen College have announced Miami Lakes Educational Center as the winner of the 2nd Annual Universal Orlando Handheld Food Competition. The Handheld Competition provides an opportunity for Florida ProStart students to put their skills to the test by creating a seasonal handheld item they would like to see featured in a Universal Orlando theme park. The competition was held at the UCF Rosen College of Hospitality Management and the awards were presented at Universal Orlando on February 6, 2024.

This year, 10 Florida ProStart High Schools competed in the competition with three schools advancing to the third and final round. Keystone Heights High, Miami Lakes Educational Center, and Ridgeview High competed in the final round for first place. The winning handheld created by Miami Lakes Educational Center consisted of a Plantain Bun, Cuban Inspired Beef and Pork Patty, Crisp and Chewy Fried Cheese, Central American Slaw, and a Special Sauce.

As the winner of the competition, Miami Lakes Educational Center received $2,500 from Universal Orlando towards the school’s ProStart Program and the winning handheld item will soon be featured at a Universal Orlando location. UCF Rosen College of Hospitality Scholarships were also awarded in the amounts of $1,000 to the first place team and $500 to the second and third place teams.

For more information on this competition or to learn more about Florida ProStart opportunities through the FRLA Educational Foundation, please visit https://frla.org/educational-foundation/.

 

Outstanding work! Congratulations to these well-deserving students!

 

 

Of all the tasks it takes to keep your business running, timekeeping and payroll processing are probably the least exciting and most routine. But that doesn’t mean that getting it right is always easy. Or that getting it wrong is no big deal.

Noncompliance with employment, labor and payroll tax laws can put your business under a microscope, and even lead to fines and penalties. 33% of employers make payroll errors, and roughly 40% of small businesses pay an average of $845 a year in IRS penalties because of mismanaged payroll processes.

To keep your business from becoming a statistic and your costs in check, it’s worth auditing your payroll processes to ensure you don’t fall victim these common pitfalls:

1. Poor record keeping and inaccurate data

Like anything else in business, employing and paying workers generates a lot of paperwork. And preserving those records is important. Different federal, state and municipal agencies have rules defining what type of information employers should keep. For example, the Fair Labor Standards Act (FLSA) requires that individual employee’s records include no fewer than 14 different points of identifying information about the worker, the hours they work and the wages they earn.

In addition to guidelines about what type of information employers should gather and store, laws also define how long that data should be kept. For example, the law requires that you hold on to the following documents for at least four years:

• Timesheets

• Canceled checks

• Tax forms

• Proof of past payments

It’s also important that employee information be 100 percent accurate. After your employees fill out their W-2s, make sure to double-check the following information:

• Employee’s full name

• Current address

• Social Security Number

• Start date

• Termination date (if applicable)

• Date of birth

• Payroll details, including hourly rate, overtime, etc.

For a more comprehensive list of labor and payroll tax recordkeeping requirements, visit the IRS’ or DOL’s websites.

2. Falling behind on payroll tax and filing deadlines

Generally the federal government collects payroll taxes on a pay-as-you-go basis. Almost half of all small businesses get fined every year for late or missed payments.

There are several reoccurring payroll tax deadlines you need to remember. A biweekly or monthly deadline is set by the IRS to deposit both withholding taxes and your share of taxes — including federal income tax, Social Security and Medicare taxes, and Federal Unemployment Tax. If you fail to make a timely deposit, you are subject to a penalty of up to 15 percent, depending on how late the deposit is. There are also quarterly and annual returns that you must file with your W-2s. For a complete list, check out the IRS’ website. Also, keep in mind you will likely be responsible for remitting payroll taxes on a state or even local level, which may require different information and/or be due at different times.

3. Withholding errors

There are a lot of potential slip-ups in the withholding process. Misclassifying employees is one common mistake (we’ll get into that more later). Other potential pitfalls include:

• Failure to withhold federal and state taxes

• Inaccurate calculation of pre-tax and post-tax deductions

• Making incorrect deductions from exempt employee’s salaries

• Excluding taxable fringe benefits like gift cards, awards, and bonuses

• Excluding specific expense reimbursements from the employee’s taxable wages

• Issuing incorrect W-2 forms

4. Exempt or non-exempt?

A non-exempt employee (generally an hourly worker) is entitled to overtime pay while an exempt employee is not. When your non-exempt employees work more than 40 hours in a workweek, you owe them time and a half pay for those hours.

An employee must meet three criteria to be exempt from receiving overtime pay:

• Earns more than $684 per week, or $35,568 annually

• Is paid a predetermined or fixed salary, that can’t be reduced due to the quality or quantity of their work

• Primarily performs professional, executive or administrative duties as defined by the law

Employees who don’t meet this criteria are considered non-exempt and owed overtime pay under federal law, no matter the circumstance. For example, if an employee works overtime without advance approval, they’re still entitled to overtime pay. Asking non-exempt employees to work off of the clock, or compensating them with time off in lieu of overtime pay would also result in noncompliance with the law.

Keep in mind we’re only covering federal laws. States and even some municipalities have their own overtime regulations that business owners must also follow.

5. Contractor or part-time employee?

Confusing an employee with a contractor can also cost you. Businesses are generally not required to withhold or pay taxes on payments to independent contractors who are subject to self-employment tax. If workers are your employees, you owe payroll taxes on their wages and taxable benefits. Accidentally misclassifying an employee as a contractor would lead to failure to withhold and remit payroll taxes. Which as we mentioned before, comes with its own set of fines and penalties.

If you are unsure about a worker’s status, you can request an IRS determination by filling out Form SS-8. If you’ve already made the mistake of misclassifying employees, the IRS offers relief through the Voluntary Classification Settlement Program. You can also contact your attorney or legal counsel for advice on how to proceed if you believe you’re noncompliant.

As a small business owner, you’ve got a lot on your plate. The right payroll software will eliminate the confusion and stress that often accompanies paying employees, filing forms and meeting all your tax requirements. Working with a provider that offers SHRM-certified HR professionals to give you a hand whenever you need it is helpful too. Heartland offers these services and more.

So if you’re ready to process payroll and tackle compliance with confidence, we’d love to hear from you. Drop us a line, or check out our website to learn more.

Disclaimer: The information provided in this document does not, and is not intended to constitute legal advice; instead, all information, content, and materials available are for general informational purposes only. Information provided may not constitute the most up-to-date legal or other information, and readers of this information should contact their attorney to obtain advice with respect to any particular legal matter, in the relevant jurisdiction. All liability with respect to actions taken or not taken based on the contents here are hereby expressly disclaimed.

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Heartland is the point of sale, payments and payroll solution of choice for entrepreneurs that need human-centered technology to sell more, keep customers coming back and spend less time in the back office. Nearly 1,000,000 businesses trust us to guide them through market changes and technology challenges, so they can stay competitive and focus on building remarkable businesses instead of managing the daily grind. Learn more at heartland.us

Greg Cook, Secretary-Treasurer & Lodging Director 2024-2025

FRLA Board of Directors Executive Committee

Luxury General Manager, The Ritz-Carlton, Amelia Island

Welcome to Executive Insights: The Interview Series where we will be sharing a bit more about FRLA’s 2024 Board of Directors Executive Committee. First up, may we introduce Greg Cook, our Secretary-Treasurer & Lodging Director who is new to the Executive Committee. Let’s get to know Greg a bit more with the interview questions below!

 

How did you get started in the industry?

I started as a bellman at Marriott Harbor Beach in Fort Lauderdale when I was in school and 20 years old. I joked when the recruiter asked if I would be interested, “Is that the guy that wears the funny hat with the chin strap,” and she said, “Our guys don’t wear those hats and make about $100 a day in cash!” I said, “Sign me up.” It was 1984 and that was a lot of money!

What is the most rewarding part of what you do?

Developing future leaders and watching them grow both professionally and personally.  I love seeing an entry-level person develop into a great Department Head and go from living in an apartment with roommates to buying their first house.

What is the most important piece of advice you have ever given/been given?

Been Given: “Listen!” and ask the question “What do you think?” – Mr. Marriott

Given: “Do not limit yourself; you can do anything if you just say yes and go for it.”

What emerging trends in hospitality do you find most intriguing?

AI – it is here and quickly starting to play a larger role in our industry.  It will be interesting to see how our guests ingest it, particularly in the luxury space.

What qualities make a successful hospitality team?

Several: They must have a common goal, a diverse set of skills, be candid in how they speak to one another, be open to ideas, and decide on an action plan and then execute that plan. Then they must measure success and failure and be accountable to the results both good and bad, and then tweak and repeat the process. It is the pursuit of perfection that you never actually achieve, as Mr. Marriott would say, “Success is never final.”

What is the most interesting place you have ever traveled to?

Wow, great question! I have been very fortunate to travel to many places around the world, but I would have to say China. Standing on the Great Wall is an incredible feeling, and being in the Forbidden City is overwhelming as you walk from one section to the next. I would also have to add a personal tour I had of the Kremlin in Moscow to the list, I don’t think that could ever be repeated.

Favorite Florida destination?

So many to list, Florida is such a diverse state and has so much to offer.  For many years it was the Florida Keys as I love to boat, fish, and scuba dive. As I have gotten older, I would now say it is Amelia Island. I love the marsh, ocean, and historic downtown Centre Street in Fernandina.

If you could only eat one cuisine for the rest of your life, what would it be?

Easy – pizza!

If you could dine with any historical figure, who would it be?

I was fortunate enough to dine with Muhammad Ali so that was incredible. If I had to add another, it would probably be Elon Musk.

What is the most memorable Florida hotel or restaurant experience you have had as a guest? Joe’s Stone Crab is always my favorite. It was a regular lunch spot for me when I managed the Marriott Stanton; now it is always a “go-to” when I am in South Florida.

Beach or mountains?

For most of my life, the beach. As I get older, I am enjoying the mountains.

How do you believe the principles of hospitality can be applied to other industries?

Simple, take care of your people and they will take care of your business. Life is really not that complicated.

What would you say to those coming up in the hospitality industry?

“There are no limits…Go big and enjoy the ride – I have!”

Why is it important for professionals to get involved with FRLA?

I have been working with FRLA for over 20 years. FRLA keeps us informed of legislation that may help or hurt our business. They are our voice in Tallahassee and any legislation presented.  They are also a great resource for our business from Human Trafficking Training to assistance with Liquor License. Also, the best Tourism Networking group Statewide. And of course, Carol Dover is the most influential leader of tourism in the State of Florida. When it comes to protecting our industry, there is no one better.

What do you hope to accomplish on the FRLA Executive Committee?

I plan to positively represent, protect, and improve the hotel industry for Florida so it continues to thrive and offer opportunities for all Floridians.

 

To read Greg’s biography, visit our FRLA Leadership Page or click here.