National Food Safety Month Week 2: Focus on Food Managers

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From our partners at the National Restaurant Association

To kick off National Food Safety Month last week, we revisited food safety basics and explored the role that food handlers play in preventing the spread of pathogens. This week, we take a closer look at the role that restaurant and foodservice managers have in promoting a safe environment for their customers through self-inspection and risk mitigation. By learning what to look for in health inspections, managers can run regular assessments and make preparation a part of their staff’s regular routine. Let’s take a closer look at how managers can stay prepared.

A Manager’s Role in Food Safety

Restaurant and foodservice managers are faced with the critical role of fostering a food-safe environment. One of the best ways managers can create an ongoing strategy for success is by staying prepared for health inspections. Health inspectors want to know that  managers are running a safe, clean operation by checking for many of the basic food safety practices we covered last week. Running regular self-inspections is a great way to test staff knowledge, address problems at the source, and ensure a safe and enjoyable dining experience for customers. An equally important role managers have in fostering a food-safe environment is preventing dangerous foodborne illnesses caused by cross-contamination.

A Restaurant Manager’s Guide to Passing Health Inspections

Much like restaurant managers, keeping customers safe is a health inspector’s number one priority. In our guide, we go over some common health inspection challenges, the basic policies, practices, and requirements managers must have in place before an inspection, and what managers can do to stay prepared.

Download the self-inspection e-book here.

Performing Self-Inspections

Preparing for your next health inspection with a self-inspection checklist is a great way to make sure your staff is up to speed on food safety practices and check your facility for potential issues. Make sure to speak with your local health department about food safety guidelines for your area and review your state and local food codes frequently for specific requirements and updates.

Download the self-inspection checklist here. 

Risks and Prevention of Norovirus

Norovirus is a serious, highly contagious illness that is spread through close contact, contaminated food, or contaminated surfaces. This virus sends around 70,000 people to the hospital each year and nearly 70% of outbreaks can be traced back to infected food service workers. As a restaurant manager, knowing the risks can help you prevent contamination and manage an outbreak should one occur. These basic prevention tips can help protect staff members, customers, and the greater public:

  • Exclude food handlers who are vomiting or have diarrhea from the operation
  • Prevent handling ready-to-eat food with bare hands
  • Make sure staff are washing hands thoroughly, whenever required
  • Ensure fruits and vegetables are rinsed before use
  • Regularly clean and sanitize surfaces and utensils
  • Purchase shellfish from approved reputable suppliers

Watch the norovirus and hand-washing video here.

 

National Food Safety Month Week 1: Food Handlers

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Contact RCS Training today for your food handler training! Learn more here.

From our partners at the National Restaurant Association

National Food Safety Month (NFSM) 2022 is here and we’re excited to kick off a month of exploring food safety at every level starting with the most essential restaurant employees: food handlers. Food handlers have an important role in keeping food safe, as many handlers come in direct contact with menu items. Simple safe food handling practices can help prevent the spread of pathogens and keep customers protected from foodborne illnesses. But as easy as safe food handling practices are to learn, they can also be easy to forget. Let’s revisit some basic food safety standards and best practices.

Food Handlers’ Role in Food Safety

The role of a food handler is so important that most states require restaurant and foodservice employees to obtain a Food Handler Certification as a requirement for employment. Customers trust that food handlers practice basic food safety and have their best interests in mind. After all, everyone wants to feel safe when dining out. Food handlers have a responsibility to meet the expectations of customers by following a food safety standard, or else run the risk of putting patrons in danger.

Basic Food Safety Practices

Practice Good Personal Hygiene

  • Know when, where, and how to wash your hands.
  • Only use single-use gloves when handling food. NEVER rinse, wash, or reuse gloves.
  • Keep fingernails short and clean. DO NOT wear nail polish or false nails. Make sure wounds are covered correctly.
  • Always wear clean, appropriate clothing and bathe daily. DO NOT wear rings, bracelets, or watches.
  • NEVER eat, drink, smoke, or chew gum or tobacco in prep areas, areas used to clean utensils and equipment, or in service areas.
  • If you are experiencing vomiting, diarrhea, jaundice (yellowing of skin and eyes), or a sore throat with a fever, report these symptoms to a manager immediately.

Learn more about when to wash your hands

Controlling Time and Temperature

  • Know which foods are most likely to become unsafe (temperature controlled for safety, or TCS food).
  • Keep foods out of the temperature danger zone: 41°F to 135°F (5°C to 57°C).
  • Know how to use a food thermometer.
  • Receive cold TCS food at 41°F (5°C) or lower. Receive hot TCS food at 135°F (57°C) or higher.
  • Store TCS food safely at the right temperature.
  • Cooked TCS food must reach the correct internal temperature and stay there for a specific amount of time.
  • Prepare food safely. NEVER
    • Thaw TCS food at room temperature.
    • Prepare TCS food in large batches.
    • Cool large amounts of hot food in a cooler or cool food at room temperature.
    • Use hot-holding equipment to reheat food (unless it has been made for this purpose).
  • Make sure cooked TCS food reaches the correct internal temperature and stays there for a specific amount of time.

Download this comprehensive cooking temperature

Preventing Cross-Contamination

  • Store food only in designated food storage areas, away from walls, off the floor, and wrapped or covered.
  • Make sure workstations, cutting boards, equipment, and utensils are cleaned and sanitized before prepping food.
  • Keep produce away from raw meat and wash before use.
  • When serving, do NOT touch the parts of dishes, glassware, or utensils that come in contact with food.
  • Always store chemicals and cleaning supplies in a designated storage area, NEVER store near food.

Cleaning and Sanitizing

  • Know the difference between cleaning and sanitizing: cleaning removes food and other dirt from a surface; sanitizing reduces pathogens on a surface to safe levels.
  • Know which surfaces to clean and/or which to clean and sanitize, when to clean them, and how to do it.
  • Use a dishwasher (when available) to clean and sanitize smaller items and a three-compartment sink for larger items.
  • Remove garbage from prep areas as quickly as possible. Do NOT clean garbage containers near prep or food-storage areas.
  • Look out for these pest signs:
    • Droppings
    • Nests
    • Damage to products, packages, or the facility

 

Florida Restaurant & Lodging Association Buyers Guide

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The Florida Restaurant & Lodging Association (“FRLA”) has again partnered with Overland, KS-based Strategic Value Media, a leading nationwide provider of print and digital media solutions to the national, state and local trade and membership associations, to produce the 2022 edition of the FRLA Buyers’ Guide, the premier resource of relevant products and services for residential restaurant industry professionals. This will be the 8th year that the Guide will be produced.

A representative from Strategic Value Media may contact you by email or phone to inquire if you want to enhance your listing in the Buyer’s Guide. Please know this is a legitimate call and that SVM is partnering with FRLA to provide our members this resource for advertising your products and services.
Like the 2021 version, the 2022 edition of the Buyers’ Guide will feature updated and expanded company and product listings, in addition to other valuable information relating to the restaurant industry. The Buyers’ Guide provides users with an efficient way to browse for goods and services and offers restaurant, hotel and casino suppliers exceptional visibility by showcasing their products and services to a targeted, industry-specific buyer group.

The Buyers’ Guide is accessible through the FRLA website at frla.org and will be updated soon with new advertisements and information. To view the current Buyers’ Guide – click here. We encourage you to take advantage of this exceptional opportunity to highlight your products and services in the Buyers’ Guide.

To learn more about advertising your products or services in the Buyers’ Guide, please email [email protected].

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UHC Manager’s Tip of the Month: 988 is the new Suicide & Crisis Lifeline

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Note: This piece focuses mainly on the topic of suicide, but the new hotline can be used for any mental health emergency. This topic may be sensitive for some readers.

Statistic: “In 2020, an estimated 12.2 million American adults seriously thought about suicide, 3.2 million planned a suicide attempt, and 1.2 million attempted suicide.”1

Problem: Suicide and its associated stigmas exist in the hospitality industry just as they exist elsewhere. Those considering (or having considered or attempted) suicide are experiencing a tremendous amount of pain already (see “warning signs” below for reference), and the stigma surrounding their experiences can make their situation even more unbearable. Stigmas toward those who have thought about or attempted suicide can come in the form of unwanted assumptions, being perceived as fully intent on dying2, weak and unable to cope with problems, selfish, thoughtless, or attention-seeking3. This impacts many involved: “stigma toward suicide moves parallel to the problem of perceived stigma for both those who have attempted suicide and by [their] family members.”3 Surviving family and friends may also feel anger, guilt, symptoms of depression or anxiety, and even have thoughts of suicide themselves, making the issue of suicide far-reaching.1

Many people who feel conscious of this stigma have difficulty seeking help and even discussing their suicidal thoughts with their family and peers.2 This is a huge barrier to suicide prevention, not to mention how the stigma is experienced systemically within health care, insurance policies3, and employment2.

Solutions: Suicide and its stigmas may seem like daunting topics to tackle as a person in a leadership position, but there are simple ways to encourage prevention and shift the culture:

  • Promote connectedness in your workplace by thoughtfully communicating with your team.
  • Establish company policies or programs that make mental health support accessible, such as an employee assistance program, telehealth, or simply demonstrate that you are there to support and help your employees.
  • Be aware of warning signs:
    • talking about wanting to die, hurt oneself, being a burden, or feeling trapped or hopeless
    • withdrawing or feeling isolated
    • displaying extreme mood swings
    • increasing alcohol or drug use
    • acting severely anxious or agitated2,4
  • If concerned about a team member, sensitively ask questions such as:
    • “How are you coping with what’s been happening in your life?”
    • “Are you thinking about hurting yourself or dying?”
    • “It sounds like things are really rough right now, and I am concerned about you. Are you thinking about killing yourself?”2,4
  • Spread the word in the workplace about the new Suicide & Crisis Lifeline, 988, that connects people who are suicidal or in any other mental health crisis to a trained mental health professional.5

Sources:

  1. Centers for Disease Control and Prevention. Facts About Suicide. www.cdc.gov. Published January 21, 2021. https://www.cdc.gov/suicide/facts/index.html
  2. Breaking the Stigma about Suicide – Mental Health – Wellness and Health Promotion – Seattle University. www.seattleu.edu. https://www.seattleu.edu/wellness/mental/stigma/
  3. Carpiniello B, Pinna F. The Reciprocal Relationship between Suicidality and Stigma. Front Psychiatry. 2017;8:35. Published 2017 Mar 8. doi:10.3389/fpsyt.2017.00035
  4. Mayo Clinic Staff. Suicide: What to do when someone is suicidal. Mayo Clinic. Published 2018. https://www.mayoclinic.org/diseases-conditions/suicide/in-depth/suicide/art-20044707
  5. Chatterjee R. The new 988 mental health hotline is live. Here’s what to know. NPR. https://www.npr.org/sections/health-shots/2022/07/15/1111316589/988-suicide-hotline-number. Published July 16, 2022.

Cash Discount vs. Surcharge Program Myths

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There is much confusion and misinformation regarding cash discount and surcharge programs.  Let’s dispel the myths.

What’s the difference?

Surcharge

A fee applied to a published price when paying with a card.

Published prices are the price paid with cash.

Cash Discount

A discount on a published price when paying in cash.

Published prices are the price paid with a card.

What’s the problem?

Merchants believe that by adding a service fee to all card transactions, they are offering a “cash discount program.”  However, these transactions are not excluded from Visa surcharge rules simply because the merchant declared that a service fee is added to all transactions and a discount is applied for cash sales. Adding any fee to a displayed price is a surcharge.

While it may sound like a minor difference, it’s actually very important in terms of legality and compliance with card brand rules.

When can an additional fee be added to published prices?

The ability to surcharge only applies to credit card purchases, and only under certain conditions. Surcharges cannot be applied to PIN-capable debit cards, even if the PIN is not. Being used for the transaction.

Simple Rules

Merchants can participate in a compliant surcharge program, but there are some rules and regulations to keep in mind.

  • Merchants must register with credit card brands before implementing a surcharge
  • Surcharge can only be applied to credit cards – debit cards, gift cards and prepaid cards are excluded
  • Surcharge should not exceed the merchant cost of acceptance, capped at 4%
  • Signage must disclose the surcharge at the point of entry and acceptance
  • Some states do not allow surcharge

Surcharge Solution

Heartland’s compliant credit surcharge program is available to clients in any state where permitted by law.*

  • Automates the addition of surcharge at checkout when appropriate
  • Complies with card brand rules – applying surcharge to regular posted price
  • Deposits sales proceeds and surcharge revenue the next day

Contact Jimmy Smith at [email protected] to learn more.

*As of early 2021, only Colorado, Connecticut, Kansas, Massachusetts, Oklahoma, and Puerto Rico continue to prohibit surcharging.  Note that surcharging laws have been overturned by court decisions in several other states but are still on the books.

UHC’s July Manager’s Tip: “The Customer is Always Right”

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Statistic: 41% of hospitality workers report that one of the most stressful elements of their job is feeling like the customer always has to be right1.

Problem: “The Customer is Always Right”, as a motto, is often used when referring to customer interactions that put employees in a difficult position. While customer satisfaction is valuable and necessary, it does not have to come at the expense of an employee’s morale and dignity. In one study, 74% of respondents had experienced verbal abuse from a customer, and 62% said they did not feel taken care of by the industry2. Managers have an opportunity to minimize the stress of a situation by showing they value and respect teammate perspectives and experiences while still making the customer feel heard.

Solutions: Let the team know that you have their backs and demonstrate your support for their success as well as the business’.

  • Acknowledge the stress of the job and discuss policies and protocols that employees can take advantage of to support their success, such as taking brief breaks and reaching out to managers for support.
  • Start by assuming best intent; give your teammate the benefit of the doubt and hear them out while still attending to the customer’s needs.
  • Stay positive while speaking with the customer and avoid using negative language related to your team member.
  • If applicable, be honest with the customer about staffing shortages or other challenges.

Sample Language …

To employee: “That sounds like a tough situation. Can you explain what happened from your end? I would be happy to think it through with you.”

To customer: “I apologize for the misunderstanding. Let’s find a solution to make things right,” or “I understand, and I appreciate your patience. We’re all doing the best we can under the circumstances.”

Sources:

1Creating a Culture of Support in the Workplace: A Best Practices Resource for Managers in the Hospitality Industry – Active Minds

2One in Five Hospitality Workers Suffer from Work-Related Severe Mental Health Issues – RSPH (2019)

How to pick the right POS system for your bar

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Bars, nightclubs, pubs, lounges, cafes, and bistros can all take advantage of the many features POS (point of sale) systems offer to streamline their processes and improve customer loyalty. Whether you’re running a sports bar or the latest hot spot, you need a platform for payment processing.

The best bar POS systems can do a lot more than just payment processing; they can be used in tablet form by your bartender and waitstaff to accept orders, they can open a bar tab for a customer who might want to order more drinks as the night goes on, they can help with inventory tracking in the back, they can integrate promotions such as happy hour deals as well as loyalty programs, and they can be used for bar management, customer management, and employee management. So getting a good POS system gives you an all-in-one, user-friendly solution that will make running your bar that much easier.

Whether you’re just looking to make the day-to-day operations of your bar a lot smoother or you are trying to grow your small business, a point of sale system can be invaluable. It can take a lot of the hassle away, leaving you free to focus on plans, strategies, innovations, and employee management.

What should you look for in a bar POS system?

There are many choices when it comes to bar POS systems, and the best choice for your business is one with maximum functionality and a reasonable price point. Of course, the fact is that each bar, lounge, café, or nightclub is different and offers different benefits to its customers. You may specialize in ambiance, in different types of drinks, in creating a cozy interior, or in offering cutting-edge music to your customers. But there is one thing that all bars and nightclubs have in common: they want to provide good service to their customers, and they want them to keep coming back night after night. In order to do this, there are certain features you might need from a good point of sale system.

Mobile POS systems improve the customer experience

For a full-service bar, you need POS software that is compatible with the iPads/tablets you provide to your bartender, waitstaff, or customers. These tablets are user-friendly and offer several functions. They help with menu management because they allow you to change your menu, depending on the ingredients you have available. They enable bartenders and waitstaff to accept orders from customers and prompt bartenders and waitstaff to mention your specials of the day to the customer. And they can also be used for payment processing right there and then, in the way that the customer prefers.

Although some people still like to pay for their drinks in cash, there are many who might prefer to just enter their card information into the iPads/tablets or use their smartphones to make a payment. This method is very similar to online ordering, and it shortens the time it takes customers to pay. They don’t have to wait for a bill, then provide a payment method, then wait for the waitstaff to come take it to the cash register and come back with change from the cash drawer or a card reader.

A mobile POS system is also beneficial to the waitstaff of a full-service bar because it prevents them from having to keep going back and forth to the cash register. They can focus all their efforts on making sure that the customer is happy rather than running around to complete a process that ought to be quick and easy.

POS systems offer fraud protection

Unfortunately, every business is vulnerable to fraud, and restaurants and bars are no different, as thieves may try to use stolen debit or credit cards to pay their bar tab. However, your POS software can provide some protection against this by allowing you to preauthorize cards before you open a bar tab. If the customer presents a card, your bartender can run it through the system to find out if it’s been reported lost or stolen, and the bar POS software will give you an answer in real-time. In such cases, the point of sale system will deny payment through that card even before a bar tab has been opened, which means that the customer will have to give you a different method of payment.

As a bar or nightclub owner, you want to make sure that your customer is happy, but you also want to make sure that you protect your small business against possible fraudsters. A bar POS software that does this in addition to ringing up sales will give you some peace of mind.

A POS system makes ordering easy

As we mentioned earlier, the best POS systems are mobile and hooked up to your waitstaff’s iPads/tablets. Most systems offer menu management, so you can vary the menu on the tablets so that it reflects your inventory. Your waitstaff will never again have to tell a customer that you don’t have a menu item listed on the menu.

In addition, the functionality of a POS system includes the capacity to keep an open bar tab. This is a convenience that many bars and lounges offer their customers. If you open a bar tab for the customer, that means that they just have to tell the waitstaff when they want another round of drinks. They don’t have to bring their credit card out every time. The waitstaff will be able to take their card at the beginning of the evening, start the bar tab, and return the card right away. At the end of the night, when the customer leaves, they can process the tab without even asking for the card again.

This method of tableside ordering makes things much more convenient for both the customer and the waitstaff. The customer doesn’t have to interrupt their conversation or their enjoyment of the music by going through the buying process all over again. And the waitstaff doesn’t have to disturb them to ask them to pay up.

A POS system also allows waitstaff to keep multiple tabs open at the same time, so even if all the customers at a table want to open a tab, your POS system can give you the capacity to do so in real-time.

Your POS system should enable you to track sales

At the end of the day (or the week, or the month) you want to be able to sit down and take stock of how well your small business is doing. This applies to any business, but it’s particularly important for bars and nightclubs that have just started because the first six months can make or break a small business.

A POS system can help you to track sales by creating sales reports that tell you exactly how much you’ve made in terms of sales, either on a daily, weekly, or monthly basis. If you prefer, you can get quarterly printouts as well. Additionally, your POS system can also give you a breakdown of how much of the money you made was on drinks and how much came from food.

POS systems for bars can also create reports that offer drink-by-drink breakdowns as well. This can be really useful to a bar owner because then you can try and promote the popular drinks and food items even more. Or you can introduce new items that are similar to those items and see if they take off. In this way, having a sales report can help you with business decisions and show you where your business needs to focus.

Your POS system should help you with inventory management

Inventory tracking is important for bar owners so that the bar always has supplies on hand for the most popular drinks. A POS can help you do this as well by maintaining a database of everything that you usually keep in the back. It may take some time to set up this database, but once you have it, all you have to do is mark off how much you have available of each item.

Staff members can update inventory too. So anytime they see that inventory items are running low, they can make a note of it, thus preventing you from running out of those items completely. And you can set up your POS to prompt you to buy the items you need if they are running low.

A POS helps you run promotions and loyalty programs

Businesses can attract new customers by running promotions. Most bars have a happy hour where they offer drinks at discounted prices. This might attract customers who don’t mind taking a chance on a new place as long as the drinks don’t cost too much. And if those customers find that they like the bar, they might return during regular hours as well. Often, people who come in during happy hour end up staying longer too.

The best POS systems will automatically change prices during happy hour or other sales and change them back again after happy hour is over. Once you set them up to do this, you don’t have to worry about it on a day-to-day basis.

There are also other types of loyalty programs that businesses run. For example, you might offer free food and drinks to regular customers after they’ve purchased a certain amount already. Some loyalty programs at nightclubs allow members to skip the line that forms outside and walk in without having to wait. Customers who are members of a loyalty program can also take advantage of coat checks and bottle service.

Gift cards are also a great way to entice new customers. If one of your regular customers gives a friend a gift card, that friend might end up becoming a regular too. And a good POS system will help you to load the money/points on a gift card and apply them when the customer uses it.

Should you run a bar without a POS system?

Obviously, there were bars long before there were POS systems. So it’s not completely impossible to run a bar without investing in a POS system, but it does put a lot of pressure on employees who not only have to make sure that customers get their orders but also keep track of the money coming in and money going out. An employee who is overtaxed is likely to make a lot of mistakes, which is clearly bad for your business.

Without a POS system, you also miss out on all the add-ons we’ve discussed, especially the management tools. You’ll have to do your inventory management manually, which means that there is greater scope for human error. You’ll also have to keep track of all the open tabs. If you or your waitstaff forget about even one open tab, that’s going to mean a loss for your bar.

Plus, it becomes more difficult to figure out exactly what direction your business is going to take in the near future when you don’t have access to sales reports from your POS system. Sure, you can sit down and calculate all your sales before making business decisions, but this is a lengthy procedure and wastes a lot of time, which could be better spent doing something else.

So it might be possible to run a bar without a POS system, but it’s certainly a lot more difficult. Instead, it makes sense to invest in a good POS system like Heartland, which gives you all the above benefits and more. It’s easy to train your employees to use the system, and you get to pick and choose the features that you want to use. Heartland’s POS systems offer very reasonable monthly fees and substantial value to bar owners.

Ready to get a POS system in place at your bar? 

Heartland is the point of sale, payments, and payroll solution of choice for small businesses that need human-centered technology to sell more, keep customers coming back, and spend less time in the back office. More than 750,000 businesses trust Heartland 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

June Manager’s Tip of the Month from UHG

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Welcome to Manager’s Tip of the Month! Each month we’ll spotlight an issue that is felt by employees in the hospitality industry. Then, we’ll provide insight on how managers and employers can address the issue and help build a positive workplace culture.

June: Equitable break policies

Statistic: 66% of hospitality workers surveyed report that offering consistent breaks for all employees would be a meaningful strategy to support their mental health1.

Problem: Due to the nature of hospitality work, employees often find it challenging to be positive and productive for long periods of time without breaks. Across all position levels, people may feel dejected, resentful, and exhausted if there is no time to step away. While it can be difficult to offer breaks consistently in hospitality work, the effort is worthwhile: “…breaks can reduce or prevent stress, help to maintain performance throughout the day… help to reset your mood… and [a break] increases levels of energy at work and decreases exhaustion”2.

Solutions:

Ideal Scenario: Show your team you care by providing clear guidance on when and how everyone, not only smokers, can take short breaks throughout the day.

  • Ensure all employees have access to breaks with clear protocols that ensure breaks are covered and communicated.
  • If possible, a manager can offer to take on duties for a few minutes when someone needs a quick break to cool down or breathe. That can make a world of difference.

Next Best Scenario: Things can get hectic at work. Maybe you’re short-staffed on a busy day, or there are other factors that make ensuring breaks seem impossible.

  • Be transparent with your team: clearly communicate your support and your effort to provide breaks even if you are unable to do so. This will demonstrate respect and care for the well-being of your team.

Sources:

1Creating a Culture of Support in the Workplace: A Best Practices Resource for Managers in the Hospitality Industry – Active Minds

2Foundation for Success: The Importance of Taking Breaks – The Wellbeing Thesis

Congratulations to Florida’s New Michelin-Recognized Restaurants

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TALLAHASSEE — Last night was a great victory for Florida restaurants, including dozens of FRLA Members across the state, who were recognized by the revered Michelin Guide. Restaurants in Tampa, Orlando, and Miami were recognized in categories for one star, two stars, Bib Gourmand awards, and recommended restaurants. Sommelier of the Year and Best Cocktail were also awarded.

“Guests come from across the state, country, and globe to experience Florida’s world-class dining options, said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “Not only is the Michelin recognition well deserved, but it will bring more people to our state, to our hotels, and to our restaurants, strengthening our communities and the overall health of our hospitality industry. Congratulations to our many FRLA member winners and to all recognized!”

MICHELIN WINNERS

Miami

2 Stars 

L’Atelier de Joël Robuchon, Miami

1-Star Awards 

Ariete

Boia De

Cote Miami

The Den at Sushi Azabu Miami

Elcielo Miami: Juan Manuel Barrientos

Hiden:  Chef Shingo Akikuni

Le Jardinier

Los Félix

Stubborn Seed: Jeremy Ford

The Surf Club Restaurant: Thomas Keller

Bib Gourmand (Value for Money) 

Bachour

Chug’s Diner

Doya

El Turco

Ghee Indian Kitchen

Hometown Barbecue Miami

Itamae

Krüs Kitchen

La Natural

Lucali

Lung Yai Thai Tapas

Mandolin Aegean Bistro

Michael’s Genuine

Phuc Yea

Red Rooster Overtown

Sanguich de Miami

Tinta y Café

Zak the Baker

Zitz Sum

Sommelier of the Year

Victoria James, Cote Miami

Exceptional Cocktail Award

Ruben Rolon, L’Atelier de Joël Robuchon Miami and Le Jardinier Miami

Michelin-Recommended Miami

 Mister 01 Extraordinary Pizza

Nossa Omakase

Macchialina

Jia

Estiatorio Milos

Joe’s Stone Crab

Kojin

Le Zoo

Tigre

Josh’s Deli

Latin Café

Leku

Sushi Yasu Tanaka

Taquiza

Kyu

Buya Izakaya + Yakitori

Versailles

Nave

Orno

Hakkasan Miami

Niu Kitchen

Mignonette

Luca Osteria

La Camaronera

JATTO

Hiyakawa Miami

Doca Provisions

Café La Trova

Los Fuegos by Francis Mallman

Pao by Paul Qui

Hoja Taqueria

La Mar by Gaston Aurio

27 Restaurant & Bar

MILA

Havana Harry’s

Orlando

1-Star Awards in Orlando

Knife & Spoon

Capa

Soseki

Kadence

Bib Gourmand 

Bombay Street Kitchen

Ravenous Pig

Papa Llama

Domu

Strand

Swine & Sons

Z Asian

Michelin-Recommended Orlando

Cítricos

California Grill

Orlando Meats

Ravello

Se7en Bites

Prato

The Pinery

Primo

Kabooki Sushi

Selam

Pizza Bruno

BACÁN

Kai Asian Street Fare

Black Rooster Taqueria

Hawkers

Tori Tori

Shin Jung

Maxine’s on Shine

Sticky Rice

The Polite Pig

Four Flamingos, A Richard Blais Florida Kitchen

Moriomoto Asia

Sear + Sea

TAMPA

Bib Gourmand

Ichicoro Ramen

Rocca

Rooster and the Till

Michelin-Recommended Tampa

Bern’s Steakhouse

Steelbach

Koya

Restaurant BT

Oak & Ola

Olivia

Haven

Élevage

Timpano

Mise en Place

Ulele

Columbia

Yummy House

Cena

Bistro BT

On Swann

 

To visit the Michelin Guide site for all Florida-recognized restaurants, click here.

 

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