WWW.TRNUSA.COM VOLUME 15 NUMBER 1 ◆ JANUARY 2011

FLORIDA’S FOODSERVICE INDUSTRY NEWSPAPER ◆ $3

FLORIDA EDITION

Brandon, Fl - You Say When YogurtShoppe will open four new stores inthe next month to continue the stronggrowth of their self serve yogurt fran-chise. Founder Brad Bridges leavesbehind working for the world’s largestice cream company to introduce hisown blends of yogurt at You Say WhenYogurt Shoppe.

“I am excited to share the You SayWhen Yogurt experience with many ofthe new areas we are expanding into,”says Brad Bridges, founder of You SayWhen Yogurt Shoppe. “Ever since I start-ed working in the ice cream businessback in 2004, it was important to me toeventually leave the corporate life to startmy own business.” Bridges went on tograduate from Florida State Universityand received his MBA in brand manage-ment from Wake Forest University.

areas of labor savings, sanitation,energy efficiency, food safety, lifecycle costs, and more.

All exhibitors of The NAFEM Showwere invited to submit items toWHAT'S HOT! WHAT'S COOL! for freeas long as the product met the set cri-teria. The 2011 WHAT'S HOT! WHAT'SCOOL! features nearly 120 new prod-

ucts from NAFEM exhibiting compa-nies, a 50 percent increase in productsfrom the 2009 show.

"After a successful launch ofWHAT'S HOT! WHAT'S COOL! at the2009 show, NAFEM is pleased to bringback this value-add experience toattendees and exhibitors in 2011," saidMichael Whiteley, CFSP, The NAFEMShow chair, Hatco Corporation,

Milwaukee, Wisconsin. "WHAT'S HOT!WHAT'S COOL! delivers on The NAFEMShow's promise and reputation of dis-playing the most innovative productsand services on the market." Centrallylocated in The NAFEM Show exhibithall, WHAT'S HOT! WHAT'S COOL! isopen the duration of the show, February10-12, from 10:00 a.m. – 5:00 p.m.

Further exploration of each topicwill occur in smaller, breakout sessionsafter each spotlight presentation. TheNAFEM Show is the first opportunity ofthe year for foodservice professionalsto enhance their networks both on andoff the show floor. The GlobalNetworking Event, Wednesday,February 9, at the Hilton Orlando, is thechance to connect with exhibitors andattendees a day before the show begins.The All-Industry Celebration, Friday,February 11, at the Peabody OrlandoHotel, celebrates the foodserviceindustry's finest achievements with areception, dinner and awards ceremo-ny. The highlight of the evening is livemusical entertainment by Grammy®award-winners Huey Lewis and TheNews, who released their first album innine years last month. The GlobalNetworking Event is $20 to attend; the

See NAFEM page 20

See SAY WHEN page 21

Chicago – The North AmericanAssociation of Food EquipmentManufacturers' (NAFEM) biennialevent, The NAFEM Show will be heldthis year from February 10-12, 2011 atthe Orange County Convention Centerin Orlando. NAFEM provides a firstlook at the foodservice equipment andsupplies industry's products, solutionsand innovations in 2011.

Attracting approximately 20,000foodservice professionals and featuringmore than 500 exhibitors, the show onceagain includes a new product gallery,topical educational sessions and net-working opportunities.

Innovative thinking is celebrated in aone-stop-shop spotlighting new prod-ucts in the areas of labor savings, sanita-tion, energy efficiency, food safety, lifecycle costs and more. The 2011 galleryfeatures nearly 120 new products fromNAFEM exhibiting companies, a 50 per-cent increase from the 2009 show.

Highlights of the complimentaryeducation program include the follow-ing spotlight sessions:

◆ Innovative Thinking, presentedby Peter Sheahan, Entrepreneur andAuthor of Flip: How to Turn EverythingYou Know on Its Head – and SucceedBeyond Your Wildest Imaginings

◆ Corporate Responsibility, pre-sented by Tim Sanders, Author of SavingThe World at Work, Speaker and CEO,Deeper Media, Inc.

◆ Future Trends, presented by BradBarnes, Certified Master Chef (CMC),The Culinary Institute of America (CIA)and NAFEM Professor of Culinary Arts

The NAFEM Show celebrates inno-vative thinking at WHAT'S HOT!WHAT'S COOL!, a one-stop-shopspotlighting new products in the

You Say When Yogurt cultivates Florida

Foodservice professionals assembleunder one roof in Orlando

Today’s Special:

Appetizers:

Entrées:Advertisers Directory . . . . . . . 2Appell Pie . . . . . . . . . . . . . . . . . . . . . . . 2Business Cards . . . . . . . . . . . . . . 24Calendar Events . . . . . . . . . . . . . 27Classified Ads . . . . . . . . . . . . . . . . 24Food & Beverage . . . . . . . . . . . . 25New Openings. . . . . . . . . . . . . . . . 10Under the Toque . . . . . . . . . . . . 20What’s Going On . . . . . . . . . . . . . . 3

Rooftops and otherunique spaces 5

Boca Bacchanalgears up for March 9

February ’11:Simply Great Wines Month 25

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THE NAFEM SHOW ISSUE

◆The NAFEM Show

will be held this year from

February 10-12, 2011 at the Orange County

Convention Center in Orlando.

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GET INVOLVED! Today’s Restaurant accepts contributions for our monthly articles and features including Calendar Events, New Openings,Under the Toque and What‘s Going On? Call or email for more info on how you can get your business or product featured in Today’s Restaurant!

P.O. Box 273264, Boca Raton, FL 33427-3264(561) 620-8888 ◆ Fax (561) 620-8821

howard@trnusa.com ◆ www.trnusa.comToday’s Restaurant is published monthly by Today’s Restaurant News.This issue’s contents, in full or part may not be reproduced withoutpermission. Not responsible for advertisers claims or statements.

PUBLISHER ............................... Howard Appell

ASSOCIATE EDITOR ........................ Wesley Paul

CONTRIBUTING EDITOR .................. Joe Dunbar

CIRCULATION MANAGER .............. Eric Spencer

ADVERTISING MANAGER ...... Howard McKinney

ART DIRECTOR ................................Jim Pollard

SALES MANAGERS .................... Terri McKinney

........................................... William Lagusker

1st Preferred Insurance ............................................4ABC Restaurant Supply............................................8A-Z Restaurant Supply ...........................................13Abacus ........................................................................9AMC Wholesale.......................................................18American Range......................................................28Atlantic Coast Fire Equipment / Stainless...........10Broward Nelson Fountain Service.................19 & 27Channel Manufacturing ..........................................2Cheney Brothers .....................................................17Chernoff .....................................................................2Criotec ......................................................................23Culinary Software Services ....................................21Delray Foodservice ...................................................6Empire Marketing Group.........................................3Enviromatic Corporation.........................................3Equipment Today....................................................21eSave .........................................................................22Fidelity Loyalty and Gift Card Software ...............16Filter Pure...................................................................4Finkel Business & Real Estate Brokers ................ 24Finn Marketing........................................................11Florida Restaurant Association.............................26

Food Equipment Distributor...................................7Food Equipment Trader.com ................................16Gelato Fino...............................................................27Global Equipment & Supply..................................18Graphic Services......................................................20Hightower & Partners.............................................23JF Auctions .................................................................6Magic Seasonings....................................................26Marenic Foodservice ................................................5Miller & Associates....................................................8NAFEM .....................................................................14Picard Ovens............................................................12Restaurant Depot....................................................21Restaurant Vendors Association ...........................19R.J. Phillips .................................................................5S.E.R.V.E. ..................................................................19Slimfold Grill..............................................................5South Florida Dines................................................22System Filtration .....................................................19Thunderbird ............................................................15Trade First ................................................................20Your Restaurant Connection.com........................21

Index of Advertisers

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Appell PieBack to school

Howard Appell ◆ Today’s Restaurant Publisher

I recently received an email fromone of our readers who is a professorin a Hospitality program at a collegein the South Florida area. I beganreading the letter and began to sweatand shake at the same time. As I readfurther the sweating got worse. Why,you ask? Keep reading!

I was being asked to be a guestspeaker in the class he taught aboutpurchasing. At first I was surprised tobe asked to speak on a subject I amreally not that familiar with nor have Iever done purchasing for a restaurantor hotel. I finished reading the emailtook a deep breath and called Joel, theProfessor. He immediately eased myfears by telling me that he wanted meto speak to the class about the indus-try and about how I got into it and theopportunities available in the indus-try. I still was sweating though. Whywas I still sweating? Keep reading!

Some years ago when my son wasin Middle School, I was asked to be apart of Career Day for the school.Representatives of many different pro-fessions were asked to address severalclasses during the morning session.There were Police Officers, Firemen,Military, Doctors, Lawyers, Retailersetc. and then me, the publisher of afledgling trade newspaper for therestaurant industry. I think there wasan Astronaut too. All of us there tospeak to 12 yr olds and spark an inter-est in them for our industry. So why allthe sweat? Keep reading!

In the first class I was paired with aMotorcycle Police Officer all deckedout with boots gun and whistle. Hegave his presentation to wide eyedyoung students who asked many

questions and looked really interest-ed. Then it was my turn. It was likeopen mic night at the Comedy Clubfor a first time performer, bombsaway!. I gave my presentation toglazed eyes barely able to concentrateon me. When I asked for questions,not one hand went up. The MotorcycleCop chuckled to himself and theteacher of the class jumped in to breakthe silence. Gulp, Sweat.

The entire morning went the sameway as I was paired with the Fireman,the Doctor, the Lawyer and on and on.I was exhausted and vowed never to doanother Career Day. Fast forward to meopening the email and sweating. All ofthe feelings of inadequacy came rush-ing back and hit my sweat glands again.

This time I plan to get it rightthough. I will prepare my notes andhave plenty to say to a class of collegeaged students just like on my first daywhen I hosted a one hour talk radioshow about the Restaurant industry. Imade plenty of notes and had sched-uled guests to appear at fifteen minuteintervals. I was ready. Or so I thought.Here I am sweating again. Why? Keepreading! I had my notes and therewere going to be people calling in toask questions too. The one thingnobody told me was that the stationhad a range of about one mile and allof the people I had told about theshow and asked to call couldn’t pick itup on their radios. I went through mynotes in under five minutes and wasleft to fill fifty five minutes less prerecorded ad time with ad lib. I wasreally sweating.

I know exactly what I am going totell these students, Keep reading!

8891 NW 102ND STREET • MEDLEY, FLORIDA • 866-712-7283

VISIT US AT BOOTH #831 AT THE NAFEM SHOW!

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Custom Sizes Available for Your Special Projects!Call today:

800-226-7600

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What’sGoing OnImportant new products, corporate news and industry events.

Happy New Year!Sherman Postal, Designer's

Choice Furniture, welcomesCody Meadows, a long timeManufacturers Rep, to theorganization. He will take over the territory includingOrlando, Tampa & Jacksonville.Cody can be reached by phoneat 407.301.5013. Designer'sChoice has added 2 newFurniture Lines to the Grouptoo, Design Works Resin Tables& Comseat, Folding Chairs & Tables. CallSherman Postal for more information at866.791.7064.

◆ ◆ ◆ ◆

Larry King, who departed CNN’sLarry King Live show month, recentlyvisited The OriginalBrooklyn Water BagelCo. headquarters inDelray Beach. Thequick service restau-rant recently celebrat-ed the grand openingsof it’s second and thirdfranchise locations inSouth Florida. King ismoving on from CNNto assist in franchised e v e l o p m e n t a n d

international growth for the companyand will also assist in developing the franchise territory in SouthernCalifornia with the first store slated toopen in Beverly Hills in the first quar-ter. The Original Brooklyn Water BagelCo. creates Brooklynized™ water

anywhere in the world and produces distinctiveBrooklyn bagels and otherunique food products.From South Florida toCalifornia, The OriginalBrooklyn Water Bagel Co.h a s p l a n s f o r r a p i d nationwide expansion withthe opening of additionalstores in early 2011 inFlorida including SouthBeach, Coral Springs and

the Ft. Lauderdale Airport’s Terminal3/Jet Blue.

◆ ◆ ◆ ◆

Just in time to kick offJo h n n y Ro c k e t s 2 5 t hAnniversary, the companyannounced the opening ofits 300th restaurant, at MiamiInternational Mall. The all-American global restaurantchain br ings i ts c lassic hand-dipped Shakes, OriginalHamburgers and AmericanFries to the chain's eleventhMiami-area location, thanksto Franchise Partner, KenEldridge. Situated seven milesfrom the Miami International Airportand near the Port of Miami - where the

newest Johnny Rockets restaurant isonboard the Allure of the Seas - theInternational Mall restaurant joins fivedepartment stores and more than 140specialty retailers in bringing a family-friendly experience to locals and visi-tors alike.

◆ ◆ ◆ ◆

Smart Space has applied theirexpertise in the hospitality industrytoward re-inventing a product that hasbeen considered a leader in its class

since hitting the market. The 2011version of the Smart Bar encom-

passes all of the classic featuresthat have made the Smart Bara number one choice of hospi-tality professionals, whileadding even more features. Afull size bar, completely func-

tional, fully portable, that's idealfor all banquet and cateringfunctions - the 2011 SmartBar rolls smoothly and

effortlessly, folds closed tominimize storage space, yet

can be opened in less than aminute by one person. In

addition the Smart Bar is fullycustomizable and lights up, pro-

viding a rainbow of colors and graph-

It is with deep sorrow that we announce the passing ofour friend Ray Stenger. Ray was the founder of R.J. Phillips,a food service equipment dealership in Boca Raton and anindustry veteran. Ray suffered from a blood condition andhad been hospitalized while being treated with Dialysis treat-ments. Bill Stenger will continue the business and asks that inlieu of flowers donations can be made to one of his favoritecharities in his name; St. Jude Children's Hospital in the formof check, money order, on-line or by calling St. Jude's direct-ly. St. Jude Tribute Program, P.O. Box 1000, Dept. #142,Memphis, TN 8148, 800-822-6344, www.stjude.org.

See WHAT’S GOING ON page 4

If you’re choosingyour ductwork

cleaner based onprice alone...

you’re gonna getHOSED.

Like everything in this world, you get what you pay for.Far too often, restaurant owners are duped into thinking their kitchen exhaustsystem is clean and safe, when, in fact, it’s a serious fire hazard. So when itcomes to the safety and security of your restaurant, choose the hood & duct

cleaning experts with years of experience and proven results.

Others only clean what you can see. We clean your entire system–from the hood in the kitchen to the fan on the roof and every inch in between–

and show you the pictures to prove it.

Nobody in the industry does a better job cleaning your system. Period.End of story. And that ensures your restaurant stays safe and dry.

We don’t just say it’s clean. We prove it.

The Hood & Duct Cleaning Experts

www.enviromatic.com800-325-8476

Empire Marketing Group 4320 Wallace Rd. Lakeland, FL 33812 863-709-8477 1-800-395-7032 Fax: 863-701-0693

Call Empire today for a dealer near you!

INDISPENSIBLE!

Ray Stenger

Larry King

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Water YouCan Trust!

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The Best Filtration Matters in your OperationThe benefits water treatment delivers to a foodservice operation affect the

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of the foods and drinks you serve, and delivers consistent results every time.

Water treatment provides operators with the peace of mind that their water

is the best it can be. But when it comes to the important task of maintaining

and servicing filters and their replacement cartridges, operators unfortunately

have little time to think about it.

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Do You HaveEnoughInsurance?How do you want to find out?

The easiest way is to call and ask us…Our 1st Preferred Insurance Specialists can help you withall your insurance needs. If you received a non-renewal notice,an increase in your premium, or if you’re just not sure if youhave enough insurance to cover your business in the event ofa catastrophic event… you owe it to yourself to contact us!

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ics that will enable you to increaseevent sales and profits. Visitwww.smartspaceproducts.com for allinformation.

◆ ◆ ◆ ◆

Nando Restauranta n d P i a n o Ba r just celebrated i t’s 10thAnniversary. They are afine italian restaurantwith authentic southernitalian cuisine, live musicand more. Nandos Restaurant is locat-ed on East Hallandale Beach Blvd. inHallandale Beach.

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According to hospitality and food-service expert Andrew Freeman, sweetand savory pies are predicted to topthe list of foodservice trends for 2011.Chefs and operators can emphasizetheir culinary creativity, enhancemenu diversity and reduce waste andlabor with Knouse Foods’ ready-madeLucky Leaf andMusselman’s piefillings. Made withthe highest qualityfruit, pie fillingsare available in anassortment of fla-vors from deluxe apple, blueberry,cherry and lemon to blackberry, apri-cot, peach, pineapple, raisin, red rasp-berry and strawberry. Increase versa-tility on the menu and create a varietyof pies, tarts and cobblers for multipledayparts: Breakfast/Brunch: MapleSausage, Apple and Sweet OnionBrunch Tart

◆ Lunch/Dinner: Savory Chickenand Apple Pot Pie

◆ Desserts: Fluffy Cherry LemonPie & Easy Blackberry Cobbler

In addition to pies, chefs and oper-ators can expect these key trends toemerge next year. Knouse -www.knousefoodservice.com - high-lights recipe ideas to help foodserviceprofessionals meet demand andremain on-trend.

◆ ◆ ◆ ◆

McCormick & Company, Inc., aglobal flavor company, enters its 11thyear of bringing together its flavorexperts, top chefs, food bloggers andmixologists to define leading trendsand assemble top 10 flavor pairings.McCormick’s 2011 Flavor Forecast® isfocused on how foodservice profes-sionals and consumers can reclaim thejoy of eating. Spiceconsumption in thiscountry is at an all-time high – growingmore than three timesas fast as the popula-tion1 and currentlye x c e e d s 1 b i l l i o npounds per year. Keyinfluences shapingMcCormick’s 2011 Flavor Forecast®include need for customization, re-framed ideas about health and well-ness, desire for ease and simplicity,love of culinary adventure, and cravingfor taste experiences. Agreeing whole-heartedly with the “Spirit of Discovery”trend is Chef Michael Voltaggio, 2011Flavor Forecast® contributor, winnerof popular TV show Top Chef and 2009

James Beard nominee: “What inspiresme right now is all of the ethnicinspired spice blends representing

quality and fresh-ness, as well asa u t h e n t i c i t y.”Founded in 1889,M c C o r m i c k &Company, Incor-porated is a globalleader in the man-ufacturing, mar-keting and distri-

bution of spices, herbs, seasonings,specialty foods and flavors to the entirefood industry—retail outlets, foodmanufacturers and foodservice busi-nesses. For more information go towww.McCormickForChefs.com.

◆ ◆ ◆ ◆

GoMobo Takeout, a leader inmobile and online ordering for restau-rants, today announced that it willchange its name to OLO OnlineOrdering. The company, which powers

m o b i l e a n donline order-ing for majorr e s t a u r a n t

chains such as Cold StoneCreamery and

Five Guys Burgers & Fries, as well astop independent restaurants acrossthe United States, has maded the tran-sition in December. Noah HerbertGlass, Chief Executive Officer of OLO,made the following statement: "In2005, our pure focus was the mobileconsumer. The name 'GoMobo' fitwho we were then. Over the past fiveyears, the restaurant industry has bet-ter defined our full set of capabilities asthe acronym 'O.L.O.' This is who wehave grown to become through ourwork with thousands of dedicatedrestaurant owners. Restaurant clientscan depend on our continued andutmost commitment to providing theindustry's most powerful and effectiveonline ordering system. OLO'sunshakable goal is to empower allrestaurants to increase self-service,takeout, delivery, and catering salesand improve restaurant profitability."

◆ ◆ ◆ ◆

Epicure Digital, a leader in digitalmenu boards, presented the EpicureDigital Menu System with specialemphasis on nutritional labeling at the National Association of CollegeAuxiliary Services Annual Conference

& Exhibition heldrecently in ColoradoSprings, CO. EpicureDigital Systems is adigital menu boardcompany integrat-ing its expertise insoftware technology,operations and foodservice marketing to

create digital signage products andservices for the food service industry.Its core product is the Epicure DigitalMenu System™. Its core services aremenu engineering, nutritional menulabeling, and content creation. In newconstruction, remodeling and renova-tion projects, Epicure Digital works

What’sGoingOn from page 3

See WHAT’S GOING ON page 6

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CINDERS SLIMFOLD LLC1990 Main Street, Suite 750Sarasota, FL 34236www.slimfoldgrills.com

Phone: (941) 309-5307Fax: (941) 309-5147

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Tyrone, GA - Activating and usingoutdoor space, particularly rooftops,for bars, nightclubs and restaurantswill continue as a major trend in thehospitality arena, according to out-door textile manufacturer MDT-Texwho saw sales of its customized shadestructures increase significantly in thelast half of 2010.

MDT-Tex is a leading designer andmanufacturer of large-scale sunshadesystems and serves a variety of hospital-ity interests, including trendy nightclubsand rooftop oases, to posh hotels andrestaurants. For 20 years, MDT has beencollaborating with architects anddesigners worldwide to develop unique,customized umbrellas and shade struc-tures that harmonize perfectly with thesurrounding architecture.

“One of the most unique designelements for rooftops is MDT’s Tulipumbrella,” said Joel Linton, MDT’svice president of business develop-ment. The Tulip is showcased atChicago’s Witt Hotel “Roof” Lounge,the Encore Beach Club at the WynnHotel in Las Vegas and at the HookahLounge in Mexico City. Additionally, itwas featured on the grounds at the2010 U.S. Open Tennis Tournament inFlushing, N.Y. last year.

“Today’s restaurant and bar patronsseek out venues with aesthetic appealand as such the establishment becomes

a preferred destination, driving sustain-able revenue and profits,” says Linton.“Our customers, who include hotel andrestaurant designers, architects, alongwith chain hotel executives and inde-pendent owners, tell us that our Tulipcombines the elegance and functionali-ty that attracts patrons and keeps themcoming back.”

In addition to rooftop design, MDTcollaborates with designers to transformoutdoor areas into attractive, usablespaces, allowing customers to make fulluse of patios, plazas, courtyards, roof-tops and other outdoor spaces. Thecompany controls the entire productionprocess in its own factories throughoutEurope, allowing for complete controland reliable delivery.

To reach the company call Joel Linton at 847-945-1879 or online: www.mdt-tex.com .

◆MDT-Tex is

a leading designer and manufacturer

of large-scale sunshade systems…

Rooftop and unique spaceuse expected to rise in 2011

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closely with food service consultantsand clients to determine the best digi-tal menu system strategy and partici-pates in the management of the projects from concept phase to full implementation. Epicure Digital'sclients include collegesand universities, hospi-t a l s , K - 1 2 S c h o o l s , independent and chainrestaurants, contractfood service companies,business & industry, andcinemas and casinosa m o n g o t h e r s . T h e company's website atwww.epicuredigital.com- has an extensive portfo-lio of its client's multiscreen and mul-tistation digital menuboard projects.

◆ ◆ ◆ ◆

Julia Baker Confections, the luxuryconfections brand launched by LeCordon Bleu-trained Pastry Chef JuliaBaker, just announced the addition ofmilk and dark chocolate bars to thecompany's line of elegantly packagedtruffles, ganache, and confections. Thechocolate bars are hand poured byCEO Julia Baker's highly talented teamand carefully folded into the brand'ssignature hot pink and dark brownpaper. The 3.9 oz. confections areavailable as solid bars, or with thebrand's signature French caramel.Julia Baker's French caramel is madefresh each day using premium ingredi-ents including fresh butter, cream, and

hand-scraped Madagascar vanillabeans. Visit the Company's on-lineboutique at www.juliabakerconfec-tions.com, or follow them at www.twit-ter.com/jbconfections.com.

◆ ◆ ◆ ◆

The CMAA AnnualExposition – The ClubBusiness Expo held inconjunction with the84th World Conferenceon Club Management -February 25-March 1,2011, in Orlando. Theevent will be held at theOrlando World CenterMarriott and will spot-

light premiere products and services.This educational program and exposi-tion combined will be the largest indus-try event of its kind, bringing togethergeneral managers/CEOs/ COOs fromsome of the most prestigious clubsaround the world. Management teamsfrom clubs including country, city,yacht, golf facili-ties and otherswill conveneto network,attend educationalsessions, track industry trends and lookfor tools to assist in their professionalmanagement goals. For completedetails visit www.cmaa.org./conf.

◆ ◆ ◆ ◆

Georgia-Pacific Professional, knownfor its Dixie® brand, announced the

release of SmartStock®Skins, the company'snew line of decorativedecals for the DixieSmartStock CutleryDispensers. While theSmartStock Cutlerydispensers providean efficient alternativeto traditional cutlerybins, these eye-catchingdecals support Georgia-PacificProfessional's commitment to supplyfoodservice operators with brand-building, aesthetically-pleasing solu-tions. To learn more about theSmartStock Skins and other innovativeproducts from Georgia-PacificProfessional, call 866-HELLO GP (435-5647) or visit www.gpppro.com.

◆ ◆ ◆ ◆

Yogurt Lover's Choice, by Dr.Smoothie® Brands, is a non-fat milkyyogurty vanilla beverage with a hint of"vanilla soft serve-like ending. Usedprimarily as a non-fat vanilla blend infor smoothies, shops can also useYogurt Lover's choice as a shake base,to add fruit, juice or syrups into. Thisnew blend contains pre-biotics and

pro-bioticsthat deliv-er 2 billion

live cultures per serving. Pre-bioticsand Pro-biotics have beneficial cul-tures to promote a healthy digestiveand immune system. Yogurt Lover'sChoice contains six strains of Pro-biotics: Lactobacillus acidophilus,Lactobacillus bulgaricus, Lactobacillussalivarius, Lactobacillus casei,Lactococcus lactis and Streptococcus

thermophilus. Café Essentialsis an all natural beverage

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◆ ◆ ◆ ◆

Johnny Rockets, Home of theOriginal Hamburger, announced fournew executive hires with the appoint-ment of Cris Pangan as the executivedirector of development, AlanGreengard as the director of real estate,Burt Wright as the director of trainingand development and Larry Litton asthe regional director of operations.These new team members join JohnnyRockets' staff of more than 6,000worldwide employees and augmentthe aggressive growth plans of thecompany. Based on the East Coast,Litton joins Johnny Rockets as theregional director of operations andoversees markets in New York, NewJersey, Virginia, District of Columbiaand Florida, as well as supervises sev-eral district managers.

◆ ◆ ◆ ◆

Hotel HappeningsThe Ritz-Carlton Resorts of Naples

h a s j u s t c e l e b r a t e d i t s 2 5 t hAnniversary. On December 4, 1985,The Ritz-Carlton, Naples opened itsdoors. From now and running through

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Orlando, FL – There’s a food trendbubbling, which is rooted in humblebeginnings, stems from a mélange ofdiverse cultures, and blossoms with epi-curean delight. The 20th annual FloridaFilm Festival, sponsored by Full SailUniversity, will celebrate the inspiringand authentic regional tastes of Floridacuisine with a stellar lineup of casualbrunches, elegant dinners, food andfilm pairings, and parties this year fromApril 8 through 17, 2011.

Over ten days, this Florida flavorexploration will feature contemporarycuisine while delving deep into thestate’s rich history. Traditions unique toeach region—from the Keys to thePanhandle, the Suwannee to the St.Johns Rivers, and everywhere inbetween—all will be honored as atten-dees savor each stop along the journey.

“What is Swamp Cabbage? Do froglegs taste better fried or sautéed? Doesgator tail taste like chicken? All of thesequestions will be answered with ourtaste buds at this year’s event,” saidFlorida Film Festival

President Henry Maldonado.“Attendees will be introduced to theFlorida foodways and experience asense of history, warmth, and authentic-ity as they dine next to alligators andtake airboat rides after brunch!”

A handpicked lineup of visiting foodexperts and acclaimed chefs includeFlorida historian Gary Mormino, andaward-winning Chef Norman Van Aken.Other renowned chefs joining this year’s

festival are noted in the followingevents: On April 8: Opening Night Filmand Party: Fresh Squeezed Florida Film;Regal Winter Park Village 20, Enzian, andEden Bar on April 8, 2011.

A Florida food fantasy! Hand-pickedlocal culinary heroes will serve theirmost creative, one-of-a-kind, dishesinspired by the state we call home. Thisbustling kick-off party will includeentertainment, food and drink, andother goodies throughout the night. TheSunshine State’s unique twist on theculinary arts will be there to be enjoyed.

Participating restaurants to dateinclude Enzian/Eden Bar, Luma onPark, The Ravenous Pig, 4RSmokehouse, K Restaurant Wine Bar,and Hyatt Regency Grand Cypress.

See FLORIDA SECRETS page 22

Chef Norman Van Aken

Bringing it home: Florida’sculinary secrets revealed

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Boca Raton, FL – Cheers! Planningfor the ninth Annual Boca BacchanalWinefest & Auction, the Boca RatonHistorical Society’s largest and mosteagerly anticipated fundraiser is in fullswing. The event is scheduled for March18-20, 2011. The organizing committeeis once again promising a roster of inter-nationally renowned top chefs and vint-ners, top notch cuisine and scores offine wines to taste.

The presentation, hosted by theBoca Raton Historical Society andRepublic National Distributing Com-pany, was received by supporters at afestive party held at the historic FECRailway Station – Count de HoernlePavilion. The occasion was also time tooffer a toast to generous patrons BobCampbell, Dick and Barbara Schmidtand the 2010 BB Fund-a-need donorsand to welcome new event partnersComerica Bank and JM Lexus.

“We are very pleased to announce anexciting theme for the ninth annualBoca Bacchanal,” said Debbie Abrams,President of the Board of the Boca RatonHistorical Society. “This year we will cel-ebrate the ‘Era of the Mango GangChefs’, the handful of innovative culinar-ians who created South Florida’s distinc-tive regional cuisine during the 1980’s,bringing an international spotlight toour area.”

Abrams said that the Committee hasassembled a core group of the MangoGang chefs, as well as those that theyinspired, to create Boca Bacchanal.“The Vintner Dinners will be very spe-cial, since we have matched the chefswith a roster of equally outstandingvintners,” she said.

Boca Bacchanal will feature sixFriday night Vintner Dinners set in mag-nificent private residences.

The Celebrated Vintner DinnerChefs are: Robbin Haas - Gulf CoastKitchen at the Montauk Yacht ClubResort, Montauk, NY; Cindy Hutson -Ortanique on the Mile, Coral Gables, FL;Mark Militello - Trina Restaurant &Lounge, Fort Lauderdale; DouglasRodriguez - D. Rodriguez Cuba, MiamiBeach, FL; Oliver Saucy - Darrel &Oliver's Café Maxx, Pompano Beach, FLand Allen Susser - Chef Allen's, Aventura& Taste Gastropub, Delray Beach.

The Award Winning Vintners are:Blair Fox - Fess Parker Winery &Vineyards, Santa Barbara, CA;Kathryn Hall – Hall Winery – NapaValley, CA; Jacques Lardiere - MaisonLouis Jadot, Burgundy, France; JacCole – Spring Mountain Vineyard,Napa Valley, CA; Pierre EmmanuelTaittinger, Champagne Taittinger –Reims, France and Rosa Lee de Leuze– ZD Wines, Napa Valley, CA.

Boca Bacchanal benefits theHeritage Education and HistoricPreservation Programs of the BocaRaton Historical Society. The weekendwill be uncorked with Friday nightVintner Dinners hosted in magnificentprivate residences, and featuring thetalents of the highly acclaimed chefsand vintners. Check the website atwww.bocabacchanal.com for updateson chefs, vintners, venues and toreserve a space.

Then be ready to dine, dance, bidand “Rock your Bacchus!” At Saturdayevening’s Bacchanal & Auction. Hostedat the Boca Raton Resort & Club, thisyear’s edition transports guests into a

tropical Floridian wonderland, wherenative flora and fauna will be part of afantasy backdrop for the chef’s recep-tion and multi-course feast, createdwith the encore participation of theVintner Dinner Chefs and Vintners. A

live auction, named by the WineSpectator as one of the top 20 wine auc-tions in the country, along with a silentauction, is the evening’s centerpiece,offering exquisite wines and lifestyle lotsup for bid.

The weekend concludes on Sundayafternoon outdoors at Miner ParkAmphitheatre with the Grand Tasting,featuring the specialties of 30 outstand-ing local chefs and scores of top vint-ners. Each year more than 1,200 guestssip, savor and stroll their way throughthis alfresco luncheon on the green.

The Boca Bacchanal Committeeannounced chairpersons who will leadthis year’s event. Honorary Chairmenare Betsy Fletcher and Skipp Jackman;General Chairmen, Ted and KateToomey; The Bacchanal & AuctionChairmen, Steve and Stephanie Miskewand The Grand Tasting

Co-Chairmen, Mary Glynn andTommy Cullinan, Elizabeth and JoshTitcomb, Katherine and Craig Regnaand Michele and Ted Toomey.Committee members include: ChrisKearney, Roxana Garciga, LauriSaunders, Julia Johnston, Carla Marsh,Robin Deyo Debbie Abrams, Duncan

Ninth annual Boca Bacchanal gears up for March

Boca Raton Historical Society Executive Director Mary Csar (center) with Steve and Stephanie Miskew

See BACCHANAL page 22

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New OpeningsSubscribe to the New Openings email list at www.trnusa.com!

Now Open◆ PIZZERIA RUSTICA, 9769 NW 41st Street, Miami, 33178◆ HURRICANE HARRY'S

19220 San Carlos Blvd., Ft. Myers Bch., 33931◆ MULLIGANS BEACH HOUSE BAR & GRILL

806 Indian River Dr, Sebastian, 32958◆ CHIPOTLE MEXICAN GRILL

1801 W. Tennessee St, Tallahassee, 32304-3347 ◆ SABROSO BURGER, 4221 N State Rd. 7, Hollywood, 33021◆ MEYER'S LATIN FLAIR, 2528 N University Dr, Coral Spgs, 33065◆ BEACH BUNS, 1602 SE 3rd Court, Deerfield Beach, 33441◆ ALABAMA JOE'S, 6316 Lantana, Delray Beach, 33463◆ CHASE'S SPORTS BAR & GRILL

2107 10th Ave. North, Lake Worth, 33461◆ THAI HAPPY FISH, 1261 Plaza Circle, Singer Island, 33404◆ DOMINICAN RESTAURANT BAR & GRILL/SENSATIONS

3745 S. Military Trail, Green Acres, 33463◆ THE COURTYARD a sidewalk cafe at The Chesterfield

363 Cocoanut Row, Palm Beach, 33480◆ THE DINING ROOM & LOUNGE at The Pillars Hotel

111 N. Birch Rd., Ft. Lauderdale, 33304◆ LG CATERING BY LORNA GRANT

11949 Willow Grove Lane, Clermont, 34711◆ EMILIO'S BISTRO BAKERY & BAR

437 Central Ave., St. Petersburg, 33701◆ JIMMY’Z KITCHEN WYNWOOD

2700 North Miami Ave., Miami, 33127◆ PISCES RESTAURANT, 1007 Simonton St, Key West, 33040◆ MANGO MANGO'S, 450 State Rd. 13, Saint Johns, 32259-3861 ◆ LAZY GREEK CAFE

530 US Hwy 41 Bypass S.Ste 11 A, Venice, 34285◆ WET BAR MIAMI (opens by Jan 10th)

1728 SW 8th St, Miami, 33135◆ GULFSTREAM CAFE, 1352 US HWY 1, Jupiter, 33477-7220 ◆ MAYAME @ The Kent Hotel

1131 Collins Ave., Miami Beach, 33139◆ CHASER’S SPORTS BAR & GRILL

2107 10th Ave N., Lake Worth, 33461◆ THE SUNSHINE BAGEL RESTAURANT

2608 N. Ocean Blvd., Pompano Beach, 33062◆ VERDUCCI'S PIZZERIA TRATTERIA

7736 Blind Pass Rd., St. Pete Beach, 33706◆ RYUU JAPANESE STEAKHOUSE

459 Brandon Town Center, Brandon, 33511◆ FADO IRISH PUB, 900 S.Miami Ave. - Ste 200, Miami, 33130◆ TABITHA'S BISTRO

5511 S University Drive, Ft. Lauderdale, 33328◆ ELISE COASTAL DINING

22 North Palafox Street, Pensacola, 32502◆ BUS’IN YOUR CHOPS *Food Truck*

All of Jacksonville, Jacksonville◆ THE NAUTI TURTLE RESTAURANT & BAR

19001 San Carlos Blvd, Ft. Myers Beach, 33931◆ BIG AL'S DELI, 701-721 Bald Eagle Drive, Marco Island, 34145◆ CHAKRA ULTRA LOUNGE

10028 University Blvd, Orlando, 32817◆ EAST WEST CAFE, 8257 W Sunrise Blvd, Plantation, 33322◆ ZAXBY'S, 4875 Gate Parkway, Jacksonville, 32246◆ LIBRETTO'S PIZZERIA AND ITALIAN KITCHEN

Big Island Drive, Jacksonville, 32246◆ OOPSY SCOOPSY FROZEN YOGURT & SWEET CANDY SHOP,

397 West Church Street, Orlando, 32801◆ THE BURGUNDY ROOM, 3015 Grand Ave Ste 240-250 in

CocoWalk, Coconut Grove, 33133◆ JAMACIAN JERK TROPICAL REST

722 S. US 1, Ft. Pierce, 34950◆ WYLDER'S WATERFRONT GRILL

18701 SE Federal, Jupiter, 33469-1719 ◆ O'SHUCKS! OYSTER BAR AND GRILL

1016 S. Main St., Wildwood, 34785-9424 ◆ MI APA LATIN CAFE

2594 SW College Rd. (SR 200, Ocala, 34471-1612 ◆ SQUARE ONE BURGERS & BAR

1737 S. Tamiami Trail, Sarasota, 34239-3510◆ PRIMARY OVEN, 128 SW Broadway St, Ocala, 34471

◆ SPOT COFFEE SHOP, 44 E. Atlantic, Delray Beach, 33444 ◆ TUTTI FRUTTI, 1910 Wells Rd. Ste VC18, Orange Park, 32073◆ RIVERFRONT CHILL & GRILL

1401 Indian River Drive, Vero Beach, 32960◆ UMI FISH BAR AND GRILL

2401 PGA Blvd in Harborside Plaza, Palm Bch. Gardens, 33410◆ PROSECCO CAFÈ

4580 PGA Boulevard Ste 109, Palm Beach Gardens, 33418◆ MITCH'S WEST SIDE BAGELS

2310 - A Weston Road, Weston, 33326◆ BRAWY SEAFOOD, 11401 Pines Blvd, Pembroke Pines, 33026◆ EL SITIO RESTAURANT

3480 Main Hwy., Coconut Grove, 33133-5916◆ CAPRI PIZZERIA

3300 Bonita Beach Road, Bonita Springs, 34134◆ IHOP, 10050 Calle Comercio, Boca Raton, 33428◆ SUPER BUFFET SUSHI & GRILL

5741 Fruitville Road, Sarasota, 34232◆ LA MALINCHE

40 S. Boulevard of the Presidents, Sarasota, 34236-1424 ◆ RICE N ROLL, 19243 N. Dale Mabry Hwy., Lutz, 33548◆ TE CON TE CAFE, 4207 NW 107 Ave, Doral, 33907◆ JAMAICAN TROPICAL JERK @ River Front

PO Box 3688, Fort Pierce, 34945-3688 ◆ DIXIE CREAM CAFE' a full upscale restaurant

434 Main Street Ste 412, Windemere, 34786◆ FLAVORS OF ITALY BISTRO

1933 N University Drive, Coral Springs, 33071◆ THE FLAME BROILER ( 1st East Coast Location)

9822 Tapestry Park Circle - Ste 103, Jacksonville, 32246-9259 ◆ SIMPLY CUPCAKES - new Food Truck

2757 Tamiami Trail E, Naples, 34112◆ STEEL CITY GRILL

4414 SW College Rd. - Ste 2115, Ocala, 34474-4799 ◆ COOK'S AT THE HOLIDAY HOUSE

1206 N. Woodland Blvd, Deland, 32720◆ THE DELAND RESTAURANT at the Holiday House

1206 N. Woodland Blvd, Deland, 32720◆ FIVE GUYS BURGERS & FRIES

1571 County Rd. 220 Ste 130, Orange Park, 32003◆ CODY'S ORIGINAL ROADHOUSE

3100 S.W. Archer, Gainesville, 32608-1727 ◆ EL GALLO RESTAURANT CORP

13049 W Indiantown, Jupiter, 33478◆ JONATHAN'S CORNER - a new Italian style eatery/

Restaurant, 134 N.E. 2nd St, Boca Raton, 33432-3908 ◆ BACARDI MOJITO BAR RESTAURANT/BAR

4200 NW 12 St - Concourse F, Miami, 33127◆ THE PIER RESTAURANT AND LOUNGE

412 1st Street North, Jacksonville Beach, 32250◆ BUFFALO WILD WINGS

13230 City Station Drive, Jacksonville, 32218-7227 ◆ BUFFALO WILD WINGS

3099 Formosa Gardens Blvd., Kissimmee, 34747◆ BERRYISM FROZEN YOGURT AND SMOOTHIE CAFÈ

14398 North Dale Mabry Hwy, Carrollwood, 33618◆ JAMAICA INTERNATIONAL CAFE, 119 SE 1st Ave, Miami, 33131◆ OZZI SUSHI BAR, 200 S.E. 1st Street, Miami, 33131◆ SALUTE RESTAURANT, 23 N Lemon Ave, Sarasota, 34236◆ CAFE DE LUCA FOOD & WINE

530 Lincoln Rd - Ste 102, Miami Beach, 33139◆ NICKY'S RISTORANTE AND PIZZERIA

5073 North Dixie Hwy, Oakland Park, 33334◆ DENNY'S, 10800 Pines Blvd. Ste 15, Pembroke Pines, 33026◆ CAFFE DA VINCI (re-opening)

1009 Kane Concourse, Bay Harbor Island, 33154◆ PINEAPPLE GROOVE NIGHT CLUB

19 NE 3rd Street, Delray Beach, 33444◆ JUST BEACHY, 2516 S. Atlantic Ave, Daytona Shores, 32118◆ WOODY'S WINGS & WHATNOT

4439 Edgewater Dr, Orlando, 32804◆ SHANE'S RIB SHACK

2240 NW 19th St - Ste 1200, Boca Raton, 33496◆ MAIN STREET BAR & BILLIARDS

108 S. Main St., Gainesville, 32601◆ LAS LEÒAS ARGENTINIAN STEAKHOUSE

139 Giralda Ave, Coral Gables, 33143

◆ AROMAS DEL PERU1930 Ponce De Leon Blvd, Coral Gables, 33134

◆ HARD ROCK CAFE, 5223 North Orient Rd, Tampa, 33610◆ THE BAR AND BISTRO at Marek’s Collier House Restaurant,

1121 Bald Eagle Drive, Marco Island, 34145◆ SHRIMPY FISH & CHICKEN, 19600 NW 2nd Ave, Miami, 33169◆ STEPHEN STARR'S JAPANESE REST MAKOTO

9700 Collins Ave -3rd Fl - Ste C-307, Surfside, 33154◆ OCEAN BREEZE @ Hemisphere

1960 S. Ocean, Hallandale, 33009◆ KOSHER CENTRAL, 5650 Sterling, Hollywood, 33021◆ LA BRASA REST, 2810 Weston Rd, Weston, 33321◆ YOGURT CRAZY, 5562 Flamingo Rd, Cooper City, 33350◆ B OCEAN HOTEL & RESTAURANT

999 N. Fort Lauderdale Beach Blvd, Ft. Lauderdale, 33304◆ TUTY'S DELI, 297 E. Palmetto Park Rd, Boca Raton, 33432◆ CRESCENDO LOUNGE JAZZ & BLUES CLUB

2201 Biscayne Blvd, Miami, 33137◆ UDDERSWEETS - Ice Cream and Candy

1727 Main St, Weston, 33326◆ JOHNNY ROCKETS (300th location)

Allure of the Seas *ship*, Miami◆ THE FRONT PORCH CAFÈ in the Z Ocean Hotel, 1437 Collins

Ave., Miami Beach, 33139◆ MEXZICAN GOURMET TACO TRUCK

Miami Street Food Court, Miami◆ SPARTICO RESTAURANT @ The Mayfair Hotel

3000 Florida Ave, Miami, 33133◆ SLOW FOOD TRUCK, Various Locations, Ft. Lauderdale◆ THE BACKLOT WINE BAR AND LOUNGE

3015 Grand Ave. 3rd Floor, Coconut Grove, 33133◆ PINE TWENTY 2, 22 E. Pine St., Orlando, 32801◆ FALAFEL KINGDOM, 4328 Hollywood Blvd, Hollywood, 33021◆ THE SPOT, 939 N Federal, Hollywood, 33020-3537◆ FIRE HOUSE SUBS, 6169 Jog Rd, Lake Worth, 33467◆ PO BOYS BAR & GRILL, 901 21st St, Vero Beach, 32960◆ MADI MCGEE'S

1897 NE Jensen Beach Blvd, Jensen Beach, 34957◆ ZUCARELLI'S, 4595 Okeechobee Blvd, West Palm Bch, 33417◆ JJ FITELLI'S, 11559 N Kendall Dr, Miami, 33176◆ ROXY, 12600 Biscayne Blvd, Miami, 33181◆ LA HACIE ADA REAL, 11735 SW 147 Ave, Miami, 33196◆ SUNLIGHT MIAMI, 1211 Lincoln Road, Miami, 33139◆ CRACKERJACK CAFE

3469 Boynton Beach Blvd, Boynton Beach, 33436◆ CUCINA DE SORRENTO

1825 E Sample, Pompano Beach, 33064◆ FISH N' GRITS, 4385 Pine Island Rd, Sunrise, 33351◆ GATORBITES TAIL & ALE

20351 Summerlin Rd Ste120-121, Ft Myers, 33957◆ TWO MEATBALLS IN THE KITCHEN

8890 Salrose Lane, Ft Myers, 33912◆ BENTLEY'S RESORT HOTEL REST TIKI BAR & CAFE

1660 S. Tamiami Trail, Osprey, 34229◆ NICOLA'S DONUTS

14390 N Dale Mabry Hwy, Carrollwood, 33618◆ PIZZA FUSION (opening Jan 10)

777 N. Ashley Drive Ste C, Tampa, 33602◆ VILLAVERDE CAFE, 12634 US 41, Spring Hill, 34610◆ TASTE OF INDIA RESTAURANT

1241 E Fowler Ave, Tampa, 33612◆ BOWLMOR MIAMI in the Dolphin Mall

11401 NW 12th St Unit E 624, Miami, 33172◆ CUCINA ORECCHIO

1825 E Sample Rd, Pompano Beach, 33064-6604◆ BOCCE GRILL, 690 Yamato Road, Boca Raton, 33431◆ VERDEA ÌFARM-TO-TABLEÎ CONCEPT @the Embassy Suites

Hotel, 4350 PGA Boulevard, Palm Beach Gardens, 33418◆ KUBO ASIATIC CUISINE

1201 US Hwy. 1 Ste 38, North Palm Beach, 33408◆ SWANKY'S LOW N' SLOW BAR-B-QUE ( mobile food truck),

Varies, Lake Worth ◆ THE CRAZY CHEF, 8880 Salrose Lane, Ft. Myers, 33912

Under Construction◆ PANERA BREAD BAKERY CAFE

600 Tingle Court, St Augustine, 32086, Jan-Feb ’11◆ PIZZA FUSION

1115 5th Street, Miami Beach, 33139, Jan-Feb ’11◆ PIZZERIA RUSTICA

50 Biscayne Blvd CU-6, Miami, 33132, Jan-Feb ’11◆ PIZZERIA RUSTICA

1675 SW 107th Ave., Miami, 33162, Jan-Feb ’11◆ CASPERS ON PARK

850 Park Ave, Lake Park, 33403, Jan - 2011◆ RUSSELL'S BLUE WATER GRILL

7199 PGA Blvd, Palm Beach Gardens, 33410, Jan-Feb ’11◆ 100 MONTADITOS FROM SPAIN

3252 N.E. 1 Ave Ste 104, Miami, 33137, Jan - 2011◆ WAVE 2700

2700 N Federal Hwy., Boca Raton, 33431, Jan-Feb ’11◆ BURGERFI

4343 N. Ocean Dr., Lauderdale by the Sea, 33308, Jan-Feb ’11◆ THE ROCK SHOP - Bar & Nightclub

1334 Washington Ave, Miami Beach, 33139, Jan-Feb ’11◆ RODEO REST & BAR

2033 & 2035 Wilton Dr, Wilton Manors, 33305, Feb-Mar ’11◆ SUSHI ROCK

2199 Wilton Dr, Wilton Manors, 33305, May-June ’11◆ TRATTORIA DOLCE VITA

13630 SW 120th St Ste 224, Miami, 33186, Feb - 2011◆ LUCKY CLOVER'S MARE NOSTRUM

1111 SW 1st Ave Bay 1-3, Miami, 33138, May - 2011◆ FRA-YOTOPIA

11701 Lake Victoria Gdns, Palm Beach Gardens, 33410, Jan ’11◆ RICO'S CAFE, On Dixie between 13th & 14th Ave

Lake Worth, 33449, Feb-Mar ’11◆ WRAPSODY CAFE

3501 Johnson St, Hollywood, 33021, March - April 2011◆ DAIQUIRI DECK RAW BAR

325 John Ringling Blvd, Sarasota, 34236, Jan - 2011◆ VUE 19 SUSHI-MARTINI BAR

200 Central Ave Ste 170, St. Petersburg, 33706, Feb-Mar ’11◆ MEAT & FISH MARKET

9160 NW 122 St, Hialeah, 33018, Jan-Feb ’11◆ GEORGIO'S PIZZA

3501 Boynton Beach Blvd, Boynton Beach, 33436, Jan-Feb ’11◆ BEACHSIDE SEAFOOD AND PASTA HOUSE @ Howard

Johnsons, 6100 Gulf Blvd, St. Pete Beach, 33706, Jan-Feb ’11◆ MAD CROW BREWERY & GRILL BREWPUB

1525 Fourth St Unit C, Sarasota, 34236, Jan-Feb ’11◆ MIKE'S STONEBAKED PIZZA

Jackson Bluff Rd, Tallahassee, 32304, Jan-Feb ’11◆ NIPPERS BEACH GRILLE. ìIt’s your Neighborhood Island

Retreatî, 2309 Beach Blvd, Jacksonville, 32250, Jan-Feb ’11◆ BRICK TOP RESTAURANT, Andalusia Ave. and Ponce de Leon

Boulevard, Coral Gables, 33134, Jan-Feb ’11◆ ROUTE 9

1915 Ponce de Leon, Coral Gables, 33134, Feb-Mar ’11◆ HILLSTONES

201 Miracle Mile, Coral Gables, 33134, Jan-Feb ’11◆ MILLER'S ALE HOUSE

101 Miracle Mile, Coral Gables, 33134, Jan-Feb ’11◆ COCONUT GROVE BAR N GRILL

5233 Old Winter Garden Rd Ste A, Orlando, 32811, Jan-Feb ’11◆ TOUCH OF ORLANDO NIGHTCLUB, Will be located by the

elevator across from Heat, Orlando, 32801, Jan-Feb ’11◆ DREAM ORLANDO, 55 West crossing into Church Street

Market, Orlando, 32801, Jan-Feb ’11◆ HEAT TANDOOR LOUNGE

54 West Church St, Orlando, 32801, Jan-Feb ’11◆ SAKE BLUE ASIAN KITCHEN

225 Altara, Coral Gables, 33146, Jan-Feb ’11◆ MEGA PIZZA

865 Collins Ave Ste C, Miami Beach, 33139, Jan-Feb ’11◆ CAPONE'S ITALIAN PIZZERIA

3775 Hollywood Blvd, Hollywood, 33021, Jan-Feb ’11◆ CAFE ANTILLIAS RESTAURANT, 2901 W Oakland Pk Blvd Ste

B-15, Ft. Lauderdale, 33311, Jan-Feb ’11◆ 4 PLAY SPORTS BAR Ñ MIMMO’S PIZZA CAFE

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◆ WEI WEI CHINA GOURMET1098 E Hillsboro Blvd, Deerfield Beach, 33441, Jan-Feb ’11

◆ NIBI FROZEN YOGURT4607 S University Drive, Ft. Lauderdale, 33328, Jan-Feb ’11

◆ BAVARO CAFE2901 Hollywood Blvd, Hollywood, 33020, Jan-Feb ’11

◆ GYROVILLE REALLY FRESH GREEK CAFE11103 Pines Blvd, Pembroke Pines, 33026, Jan-Feb ’11

◆ YOU SAY WHEN YOGURT250 Westshore Plaza, Tampa, 33609, Jan-Feb ’11

◆ YOU SAY WHEN YOGURT1900 Tamiami Trail N, Naples, 34102, Jan-Feb ’11

◆ YOU SAY WHEN YOGURT8201 S. Tamiami Trail, Sarasota, 34238, Jan-Feb ’11

◆ THE CELLARS WINE BAR106 E. Magnolia Ave., Eustis, 32726, Jan-Feb ’11

◆ ZAXBY'S RESTAURANT11554 University Blvd., Orlando, 32817, Jan-Feb ’11

◆ VINNIE'S REAL ITALIAN ICE3805 E. Grant St., Orlando, 32812, Jan-Feb ’11

◆ NEW YORK SUB EXPRESS11768 E. Colonial Drive, Orlando, 32817, Jan-Feb ’11

◆ RENDEZVOUS LOUNGE INC.6394 Silver Star Rd. Ste 8, Orlando, 32801, Jan-Feb ’11

◆ BOB EVANS RESTAURANT3250 Hodges Blvd., Jacksonville, 32224, March - April 2011

◆ UNWIND1880 Congress Ave - Ste 130, Boynton Beach, 33426, Jan ’11

◆ CROCANTE GOURMET BAKERY2708 N University Dr, Coral Springs, 33065, Jan-Feb ’11

◆ GREEN HOUSE2495 E Commercial Blvd, Ft. Laudredale, 33308, Jan-Feb ’11

◆ ROUGE WORLD CUISINE3957 163rd St, N. Miami Beach, 33160, Feb-Mar ’11

◆ PIZZA FUSION9556 W. Linebaugh Ave., Tampa, 33626, Jan-Feb ’11

◆ CHIC ASIAN EATERY1450 S. Dixie Hwy., Coral Gables, 33146, Jan-Feb ’11

◆ TAPAS & TINTOS, 3535 NE 2nd Ave., Miami, 33137, Jan-Feb ’11◆ BRICK HOUSE TAVERN + TAP

1511 N. Federal Hwy, Ft. Lauderdale, 33304, Jan-Feb ’11◆ THE BANK MIAMI GALLERY & LOUNGE

139 NE 1st St Ste 400, Miami, 33132, Jan - 2011◆ BENCHWARMERS

6431 US HWY 19, New Port Richey, 34652, Jan-Feb ’11◆ PDQ FRESH FOOD FAST -a new restaurant concept

2207 S. Dale Mabry Hwy., South Tampa, 33629, Feb-Mar ’11◆ GIORGIO'S OVEN FRESH PIZZA CO.

3501 W Boynton Beach Blvd, Boynton Beach, 33436, Feb. ’11◆ WHICH WICH

7600 Dr. Phillips Blvd. Ste 64, Orlando, 32819, Feb - 2011◆ ROTTHMAN’S PRIME STEAK & SEAFOOD GRILL

7500 International Dr, Orlando, 32819, Feb-Mar ’11◆ TILTED KILT

9720 Deer Lake CT, Jacksonville, 32256, Jan-Feb ’11◆ NAPA’S STONE-FIRED DRAFT HOUSE

100 S. Eola Drive, Orlando, 32801, Jan-Feb ’11◆ MOE’S SOUTHWEST GRILL

8746 Mills Drive, Kendall, 33183, Jan-Feb ’11◆ YAMA'S GREEK TAVERN

9753 Deer Lake Court, Jacksonville, 32246, Jan-Feb ’11◆ STEAMER SPORT SHACK

839 Miramar St, Cape Coral, 33904, Jan - 2011◆ SPORTS BAR AND GRILL

To come when available, Melrose, 32666, Jan-Feb ’11◆ GEORGE & WENDYS CORNER GRILL

2499 Periwinkle Way, Sanibel Island, 33957, Jan - 2011◆ NORKIES

1429 Washington Ave., Miami Beach, 33139, Jan - March 2011◆ GREENSPOON HEALTHBAR & GRILL

921 Brickell Ave., Miami, 33131, Jan - March 2011◆ NESTICOS VELEZULEN

4243 NW 107 Ave, Miami, 33186, Jan - March 2011◆ KING JERK & GRILL RESTAURANT

161 N.E. 183 St., Miami, 33179, Jan - March 2011◆ CHIPOTLE MEXICAN GRILL

9259 Mercato Way Ste 2110, Naples, 34108, Jan-Feb ’11◆ CHIPOTLE MEXICAN GRILL

4655 PGA Boulevard, Palm Beach Gardens, 33410, Jan-Feb ’11

◆ NEW RESTAURANT to be named8530 Little Rd, Tampa, 34654, Jan - 2011

◆ OLD TOWN TAVERN10 E Dixie Hwy., Boca Raton, 33432, Jan-Feb ’11

◆ THE FRESH MARKET1800 West Ave, S. Miami Beach, 33139, Jan-Feb ’11

◆ THE FRESH MARKET20409 S. State Rd. 7, Boca Raton, 33498, Apr-May ’11

◆ TIBBY'S NEW ORLEANS KITCHEN (new Tijuana Flatsconcept), 2203 Aloma, Winter Park, 32792, Jan-Feb ’11

◆ SAIA - SUSHI RESTAURANT, 999 North Fort LauderdaleBeach Blvd., Ft. Lauderdale, 33304, Jan - 2011

◆ B'STRO - A FULL-SERVICE RESTAURANT, 999 North FortLauderdale Beach Blvd., Ft. Lauderdale, 33304, Jan - 2011

◆ QUENCH, A PATIO BAR, 999 North Fort Lauderdale BeachBlvd., Ft. Lauderdale, 33304, Jan - 2011

◆ SUNNIBUNNI5202 Ocean Blvd, Crescent Beach, 34242-3309, Jan-Feb ’11

◆ JOJO'S TACOS216 E. Commercial, Ft. Lauderdale, 33308, Jan-Feb ’11

◆ YOGURT WORKS5562 Flamingo Rd, Cooper City, 33330-2700, Jan-Feb ’11

◆ CRAZY YOGURT2271 S. University Dr, Cooper City, 33024-3611, Feb-Mar ’11

◆ SUSHI JAPAN2410 Weston Rd, Weston, 33326-3261, Feb-Mar ’11

◆ CARMINES TRATTORIA8200 Mills Dr, Miami, 33183, Feb-Mar ’11

◆ GELSIA GELATO, 8200 Mills Dr, Miami, 33183, Feb-Mar ’11◆ CADILLAC RANCH, 8200 Mills Dr, Miami, 33183, Feb-Mar ’11◆ LA SPADA SUBS

1495 SE 17th St, Ft. Lauderdale, 33316, Jan-Feb ’11◆ NAME TO COME

2700 N Federal Hwy, Boca Raton, 33431-7720, Jan-Feb ’11◆ DOS CAMINOS

1140 Seabreeze Blvd, Ft. Lauderdale, 33316, Jan-Feb ’11◆ SHIPYARD BREWING

Fairbanks Ave, Winter Park, 32789, Feb - 2011◆ CANTINA LAREDO

4414 SW College Rd., Ocala, 34474, Jan- Feb 2011◆ GUY HARVEY'S ISLAND GRILL

4414 SW College Rd, Ocala, 34474, Jan- Feb 2011◆ OYE CUBAN GRILL

11327 S. Dixie Hwy., Pinecrest, 33156-4442, Jan- Feb 2011◆ NEW RESTAURANT TO BE NAMED

11210 US Hwy. 41 South, Gibsonton, 33534, Jan-Feb ’11◆ TOTAL WINE & MORE

980 State Rd. 7, Wellington, 33411, Jan-Feb ’11◆ BEARD PAPA FRESH 'N NATURAL CREME PUFFS

4922 West SR 46, Sanford, 32771, Jan-Feb ’11◆ CABO FLATS CANTINA & TEQUILA BAR

358 San Lorenzo Ave, Coral Gables, 33146, Jan-Feb ’11◆ CG BURGERS

PGA Blvd, Palm Beach Gardens, 33418, Jan-Feb ’11◆ ATLANTIC OCEAN CLUB SEAFOOD REST

217 E. Atlantic Ave., Delray Beach, 33444, Jan- Feb 2011◆ BUDDAH SKY BAR

Atlantic Ave., Delray Beach, 33444, Jan- Feb 2011◆ LONGHORN STEAKHOUSE

8398 Vineland Ave, Lake Buena Vista, 32821, Feb-Mar ’11◆ TONY ROMA'S

NE Indian Drive, Jensen Beach, 34957, Jan-Feb ’11◆ LIL BIT A BROOKLYN

751 S. Federal Hwy, Stuart, 34994, Jan-Feb ’11◆ SALSA FIESTA (2nd US location with more planned), I-75

and Pines Blvd, Pembroke Pines, 33023, March - April 2011◆ BASH RESTAURANT

5970 SW 18th St, Boca Raton, 33433, Jan-Feb ’11◆ SOPRANO'S DUELING PIANO BAR (backside of Big Kahuna),

17 S. Fort Lauderdale Bch Blvd., Ft. Lauderdale, 33316, Feb ’11◆ CATCH GRILL & BAR

1633 North Bayshore Drive, Miami, 33132, Jan-Feb ’11◆ EXPRESSAMANTE ILLY CAFÈ

1633 North Bayshore Drive, Miami, 33132, March 2011◆ JIMMY JOHN'S GOURMET SANDWICHES

2325 Ulmerton, Tampa, 33762, Jan-Feb ’11◆ TOKYO STEAKHOUSE

29 N. Boulevard of the Presidents, Sarasota, 34236, Jan-Feb ’11

◆ IRISH PUB1897 NE Jensen Beach Blvd, Jensen Beach, 34957, Jan-Feb ’11

◆ ELEVATION BURGER15910 Pines Boulevard, Pembroke Pines, 33027, Jan-Feb ’11

◆ PANDERA GUATEMATECA3167 SE Dixie Hwy, Stuart, 34994, Jan-Feb ’11

◆ MIKE & MIKE'S RESTAURANT3801 10th Ave. North, Lake Worth, 33461-2807, Jan-Feb ’11

◆ OVENELLA499 S. Federal Hwy, Boca Raton, 33432, Jan-Feb ’11

◆ RUSSIAN PALACE1770 NE 205 Terrace, Sunny Isles Beach, 33160, Jan-Feb ’11

◆ SWEET POINT BAKERY & CAFE3250 Midtown Blvd. - Ste 108, Miami, 33127, Jan-Feb ’11

◆ WOODY'S BBQ, 16362 SW 88 St, Miami, 33196, Jan-Feb ’11◆ WOODY'S BBQ

2621 Enterprise Road, Orange City, 32763, Jan-Feb ’11◆ RISING ROLLL GOURMET

600 W. College Ave., Tallahassee, 32306, Jan-Feb ’11◆ THE PAPPAS RANCH - new concept by Pappas Family

Restaurants, 2630 Gulf to Bay Blvd, Clearwater, 33759, Jan’11◆ ROCCO'S TACOS & TEQUILA BAR

1313 Las Olas Blvd, Ft. Lauderdale, 33301, Jan-Feb ’11◆ NORMAN LOVE CONFECTIONS - Coffee Shop & Confections,

3747 Tamiami Trail North, Naples, 34112, Jan-Feb ’11◆ PANERA BREAD BAKERY & CAFE, 1000 Lake Sumter

Landing, The Villages, 32162-2693, Jan-Feb ’11◆ MICHELE'S DINING LOUNGE

2761 E. Oakland Park, Ft. Lauderdale, 33306, Jan-Feb ’11◆ CARLOS & PEPES

120 E Atlantic Ave, Delray Beach, 33444, Jan-Feb ’11◆ FIVE GUYS BURGERS & FRIES

18997 US Hwy 441, Mount Dora, 32757-6735, Jan-Feb ’11◆ CITY FIRE AMERICAN OVEN & BAR

7958 Via Dellagio Way, Orlando, 32819, Jan-Feb ’11◆ SWEET POINT BAKERY & CAFE

3250 Midtown Blvd., Miami, 33137, Jan-Feb ’11◆ COWGIRL KITCHEN MARKET

3031 E. Hwy. 30-A, Seagrove Beach, 32459, March - April 2011◆ BRICK OVEN TAVERN

1541 N Federal Hwy, Ft. Lauderdale, 33304, Jan - 2011◆ SHOKDAWGS COFFEE HOUSE

1838 Miccosukee Road, Tallahassee, 32308, Jan-Feb ’11◆ COCOWOK an upscale Fresh Asian Fair, 3015 Grand Ave.

Suite 122, Coconut Grove, 33133, Jan-Feb ’11◆ SUSHI CENTRAL

3015 Grand Ave. - Ste 410, Coconut Grove, 33133, Jan-Feb ’11◆ CENTRAL BEER GARDEN

3015 Grand Ave., Coconut Grove, 33133, Jan-Feb ’11◆ KING FISH & CHIPS

3351 E. Broward Blvd, Ft. Lauderdale, 33312-1184, Jan-Feb ’11◆ PRIVÈ GOURMET MARKET

4200 NW 12 St - Concourse, Miami, 33127, Jan-Feb ’11◆ JUAN VALDEZ CAFÈ

4200 NW 12 St - Concourse, Miami, 33127, Jan-Feb ’11◆ ISLAND CHICKEN GRILL

4200 NW 12 St - Concourse D, Miami, 33127, Jan-Feb ’11◆ INDIGO'S ENTERTAINMENT CENTER

1105 Third St. S.W, Winter Haven, 33880, Jan-Feb ’11◆ DELMONICO’S ITALIAN STEAKHOUSE

6115 Westwood Blvd., Orlando, 32821-8082, Jan-Feb ’11◆ SOUTHERN CHARM

1712 Hawthorne Road, Gainesville, 32641, Apr-May ’11◆ VILLAGE PIE

333 SW 2nd Ave, Ft. Lauderdale, 33301, Jan-Feb ’11◆ HIGH CONCEPT RESTAURANT to be named

9701 Collins Ave, Bal Harbour, 33154, May-June ’11◆ ST. REGIS WINE BAR

9701 Collins Ave, Bal Harbour, 33154, May-June ’11◆ AURA - RESTAURANT & LOUNGE

S. Eola Drive, Orlando, 32801, Jan-Feb ’11◆ FOUR RIVERS SMOKEHOUSE

1047 S. Dillard St, Winter Garden, 34787, March - April 2011◆ BUCCAN AN EXOCTIC RESTAURANT

350 S. County Rd, Palm Beach, 33480, Jan - 2010◆ VILLAGE PIZZERIA, Hwy 441, Tavares, 32778, Jan - 2010◆ SAIGON HOT PIE, 826 Park Ave, Lake Park, 33403, Jan-Feb ’11◆ BIAGIO'S, 723 E. Broward, Ft. Lauderdale, 33301, Jan-Feb ’11

◆ MENCHIES FROZEN YOGURT1866 N. Young Circle - Ste 7, Hollywood, 33020, Jan-Feb ’11

◆ SWEET TOMATOES512 North Hwy. 27, Lady Lake, 32159, June - 2011

◆ SWEET TOMATOES, W. Irlo Bronson Hwy., Kissimmee, Oct.’11◆ CHINA STEAK REST

23037 State Rd 7, Boca Raton, 33428-5433, Jan-Feb ’11◆ THE SANDWICH SHOP

1997 NE 2nd St, Deerfield Bch, 33441-3702, Jan-Feb ’11◆ CRAVE - American and Sushi (2nd Fl location)

58 San Lorenzo Ave, Coral Gables, 33146, Jan-Feb ’11◆ IL MASCO 51, 88 NE Mizner Blvd, Boca Raton, 33432, Jan’11◆ SAITO JAPANESE REST

8841 Glades Rd, Boca Raton, 33434, Jan-Feb ’11◆ DAVE & BUSTER’S INC, 8986 Int’l Drive, Orlando, 32819, Feb’11◆ JOHNNY'S SODA FOUNTAIN & LUNCHEONETTE

45 Curtiss Parkway, Miami, 33166-5218, Jan - 2011◆ YOGURTLAND, 9455 S. Dixie Hwy, Pinecrest, 33156, Feb ’11◆ YOGURTLAND, 9715 NW 41st, Doral, 33178, Jan-Feb ’11◆ CAFE ITALIA RISTORANTE

13851 S. Tamiami Trail, South Ft. Myers, 33912, Jan-Feb ’11◆ SHULA'S RESTAURANT AND BAR

PO Box 025504, Miami, 33122, Jan-Feb ’11◆ TEXAS DE BRAZIL

4134 West Boy Scout Blvd, Tampa, 33607, Jan-Feb ’11◆ TEXAS DE BRAZIL

2455 E. Sunrise Blvd, Ft. Lauderdale, 33304, Jan-Feb ’11◆ WILDFIRE KITCHEN & GRILL

10361 W. Sample, Pompano Bch, 33065, Jan-Feb ’11◆ LIME FRESH MEXICAN GRILL

801 S. University Dr - Ste 102, Plantation, 33324, Apr’11◆ BACKSTRETCH KITCHEN AT CALDER

21001 N.W. 27th Ave., Miami Gardens ◆ BUFFALO WILD WINGS

3750 US Hwy. 98, Lakeland, 33809, Feb-Mar ’11◆ SEASONS 52, 8930 Tamiami Trail North, Naples, 34108, Oct ’11◆ BOARDWALK FRIES & BURGERS

E. Colonial Dr & Maguire Blvd, Orlando, 32803, Sept - Oct ’11◆ MICHELIN STAR CHEF JEOFFREY ZAKARAIN NEW

RESTAURANT, 1111 Collins Ave., Miami Bch, 33139, Jan-Feb ’11◆ SOLARA BAR/NIGHT CLUB

3635 NW 78th Ave, Miami, 33166-6605, Jan-Feb ’11◆ BOSTON'S RESTAURANT & SPORTS BAR

4280 Tamiami Trail, Naples, 34112, Jan - 2011◆ SHIN JU JAPANESE BUFFET

7875 Glades Rd, Boca Raton, 33434-4113, Jan-Feb ’11◆ MARGARITAVILLE

Fort Pickens Road, Pensacola Beach, 32561, Jan-Feb ’11◆ JENNI'S PANADERIA SALVADORENA

204 Washington Ave., Homestead, 33030-6034, Jan-Feb ’11◆ YO BERRI, 241 N Ocean Dr, Deerfield Bch, 33064, Jan-Feb ’11◆ PANGEO BISTRO

10100-10240 W Forest Hill Blvd, Wellington, 33414, Jan-Feb ’11◆ GUY AND LISA’S PHILLY GRILLE

1000 N Collier Blvd - Ste 15, Marco Island, 34145, Jan-Feb ’11◆ NANCY'S B-B-QUE

301 S Pineapple Ave, Sarasota, 34236, Jan-Feb ’11◆ GHIOTTONE a fine dining Italian restaurant

538 Washington Ave, Miami Beach, 33139, Jan-Feb ’11◆ PURA VIDA LOUNGE, 700 S Rosemary Ave Ste 104

West Palm Bch, 33401, Dec - Jan 2011◆ COOL DE SAC

11401 NW 12th St - Space E 610, Doral, 33172, Jan-Feb ’11

Under New Management◆ DIVINO GOURMET, 1840 Harrison St, Hollywood, 33020◆ PLAZA CINEMA CAFÈ, 155 S. Orange Ave., Orlando, 32801◆ AMERICAN CLASSIC REST, 8701 Collins Ave, Miami Bch, 33154◆ FOUNTAIN PLAZA DINER

2150 N University, Pembroke Pines, 33024-3610 ◆ ART BAR, 300 SW 1st Ave, Ft. Lauderdale, 33301◆ STUART HOTEL, 950 SE Federal Hwy, Stuart, 34994-3703 ◆ ROTELLI PIZZA & PASTA

`10817 S Jog Road, Boynton Beach, 33437

New OpeningsNew business opportunities in Florida’s foodservice industry.

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12acres of land, Streamsong will be hometo approximately 140 guest rooms, fivevillas, two 18-hole golf courses, morethan 20,000 square feet of meetingspace, three restaurants and twolounge areas, a full-service spa, hikingand nature trails and many otheramenities.

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The Council of Hotel andRestaurant Trainers (CHART) hasscheduled its 81st Annual HospitalityTraining Conferences for Feb 5-8,2011. They will be held at the Hilton at the Walt Disney World Resort in Lake Buena Vista, on whichwill mark the 41st yearof this professionalassociation of hoteltrainers, restauranttrainers and humanresource profession-als. These confer-ences are the pre-mier gathering ofhotel trainers, restaurant trainers andhuman resource professionals, who

meet to learn from inspiring keynotespeakers, participate in interactiveeducational break-out sessions, net-work together, and share best prac-tices. Each 3 day conference (and thepre-conference day) is packed withinformative sessions designed to helphotel and restaurant training profes-sionals' best solve key issues facing thehospitality industry. Training is at thecore of creating and retaining engagingemployees. Visit the website @www.chart.org all details.

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Chavelier Collections is unveilingits new line of stemware designed to

aerate wine on a direct pour,eliminating the need formessy, third-party aeration

devices. Conceptualized anddesigned in California, and

engineered in Connecticut bythe independent firm

GYRE9, Chevalier Collection'swine glasses are made of lead-

free borosilicate glass and feature aninnovative vessel within the glass thatexposes the wine to a high level of aer-ation, enhancing the flavor profile ofred and white wines. ChevalierCollection fine stemware are hand-blown and hand-assembled. Allinquiries can be made on the compa-ny's website www.chevaliercollec-tion.com.

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Restaurant owners can addHoffmaster beverage napkins to theirrestaurants at wholesale prices.Hoffmaster is a leader of paper prod-ucts and is known in the industry forproducing a comprehensive range ofspecialty restaurant beverage napkinsfor many years. Along with the quality,Hoffmaster also includes a broadrange of colors and patterns to matchany occasion, mood, season anddécor. "Waldowares.com understandsthe importance of fine dining and thatis the reason we sell restaurant bever-age napkins manufactured by bigbrands like Hoffmaster at wholesaleprices so that all restaurant and foodjoint owners can enjoy this luxury ataffordable prices", remarked theGeneral Manager at Waldowares.com.Waldowares.com offers Hoffmastercolourful restaurant beverage napkins.They also offer wholesale restaurantsupplies, wholesale paper products,foodservice equipments, kitchenaccessories and many other commer-cial foodservice products/supplies forrestaurants, kitchens or bars.

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Handy International announcedthe world's first and only CertifiedGluten-Free Crab Cake. The certifica-tion, issued by the independent audit-ing body Gluten-Free CertificationOrganization - www.gfco.org. Theannouncement comes on the heels ofmonths of development effort cen-tered on rethinking the crab cake.Handy was able to produce an alterna-tive for gluten-free consumers that canpass a testing protocol far more strin-gent as the proposed USFDA standard.In recent years millions of Americanshave begun to adopt the gluten-freelifestyle as a growing body of scientificdata is revealing the negative effects ofgluten consumption to an ever-grow-

April of 2011, a wide variety of 25th anniversary-themed events willbe hosted.

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The Pillars Hotel in Ft. Lauderdaleannounced that its most recent reno-vation is now complete. Changesinclude an expansion of the commonarea as well asthe eliminationo f s m a l l e rrooms in favorof larger morec o m f o r t a b l esuites. The new space includes a for-mal dining room, wine bar and elegantlobby/lounge area. As a result of theimprovements the hotel is now able toprovide a well equipped 22 seat board-room for meetings and conferences.For more info visit them online atwww.pillarshotel.com .

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Darden Restaurants headquartershas a cafeteria with take-home meals.It will soon have another amenity, itsown hotel. The company is developinga 129-room Courtyard by Marriott atDarden's 64-acre campus in southOrange County. The hotel, along John Young Parkway will provide lodging for Darden's employee-train-

ing programs,but will alsobe open to t h e p u b l i c .Constructionon the five-

story project is expected to start nextyear, and developers hope to have theproperty open by mid-2012.

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Streamsong Resort, Ft. Meade, isset to offer an alternative style of lodg-ing with their new property that is setto open in fall 2013. Situated on 16,000

See WHAT’S GOING ON page 14

What’sGoingOn from page 6

WWW.TRNUSA.COM ◆ TODAY’S RESTAURANT

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We Supply Everything

EXPORT SPECIALISTS • SERVING THE CARIBBEAN

We now carry a full line of G&A Commercial Seating

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14quent one-on-one visits to her cus-tomers as they enjoy their meals. "Oneof the most memorable challenges get-ting the restaurantstarted was findingthe right team to workwith me, who under-stood my mission,creativity, and crazi-ness. I must have gonethrough 10 kitchenworkers and countlessservers," she recalls.Chef Adrianne's wasfounded solely on riskand faith. The restau-rant benefited initially from a truegrassroots, word-of-mouth campaignenabled by the superb dining experi-ences the owner and chef consistentlyprovided to her customers. "A grass-roots campaign is the most honest, Ibelieve, even though the hardest; it isthe evidence of a labor of love," saysChef Adrianne.

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The team at Soyka, the anchor din-ing establishment at the 55th StreetStation in Miami’s historic MiMo dis-trict, has welcomed Chef Paul Suriel asthe restaurant’s new executive chef. Hewill head the kitchen with the supportof longtime culinary colleague PastryChef William Newcomb, also new tothe Soyka family. Born and raised inthe Dominican Republic, Chef Paulmoved to New York City in the 1980sand discovered his love for all thingsculinary. He spent many years workingbehind the scenes at various New YorkCity restaurants. He was soon allottedthe opportunity to apprentice under

the direction of multi-cultural chefsfrom Europe and South Americabefore mastering his culinary tech-

nique at Orso, NY and JoeAllen, NY. Due to his suc-cess at Joe Allen, NY, ChefPaul was promoted to exec-utive chef and opened JoeAllen Miami Beach in 1998.Before joining the Soykateam, he spent a decademaking his mark at therestaurant preparing classicAmerican dishes with aMediterranean accent.

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Travel Essentials offers a selectrange of Travelfare packs designed forthose times when restaurants and cafeson properties close temporarily for theholidays. Travelfare packs are a simpleway to feed hungry guests and maintainservice levels when regular meal optionsare restricted by events, renovations, hol-idays or other circumstances. Travelfarebreakfast packs come in a variety of lightContinental-style configurations con-sisting of cereal, milk, juice, bar orspreads for toast with a choice of cerealvarieties available across the range.Travelfare packs are supplied at whole-sale prices allowing for retail margins in a35% - 50% range. Minimum quantitiesranging from 20 breakfast packs or 40Supreme snack packs can be ordered.Started in 2005, Travel Essentials sup-plies the hospitality, accommodationand travel sectors with innovative foodand beverage packs.

◆ ◆ ◆ ◆

ing population of American con-sumers. Carol Haltaman, who headsup Handy's research and developmentteam, noted, "We're particularlypleased that we created a cake that notonly meets the stringent testingrequirements, but is simply one of thebest-tasting crab cakes we have everproduced. When you consider thatnearly one in seven Americans is eithergluten-intolerant or gluten-sensitive itwas easy to see the need to bring top-quality products to this market."

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South-Tek Systems, the LeadingDesigner and Manufacturer ofNitrogen Generation Technology, isnow offering the BeerBlast® Plus, their second generation Mixed GasDispense System. The BeerBlast®Plus generates its own beverage gradeNitrogen onsite and blends it with CO2 to provide a verypure, cost effective,accurate blend ofBeer Gas. This newsystem maintains thesame high qualitystandard of its prede-cessor while offeringa variety of reliabilityand performanceimprovements as wellas decreased install and life cycle costs.The BeerBlast® Plus Series is availablein four models; S-200P, S-400P, S-600Pand the S-800P the range of models aresized to handle the low volume draft

beer serving establishment right on upto the large, mega sports bars. For alldetails call 888.526.6284.

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Innovative Food Holdings, Inc.,Naples, through its subsidiaries, pro-vides perishables and specialty foodproducts to the wholesale foodserviceindustry. The company’s gourmetproducts are also available to the gen-eral public through their retail website(www.forthegourmet.com) and part-ner channels. The company distrib-utes approximately 3,800 perishablespecialty food products.

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C h e f A d r i a n n e ' s V i n e y a r dRestaurant and Wine Bar, a Miami,Florida-based restaurant that repli-cates Napa Valley, is celebrating its 4thanniversary to date. The modestly

sized eatery anchorsone end of a neigh-borhood strip mini-mall and has a ratherunderstated exteriorthat belies the ele-gance and culinaryu n i q u e n e s s t h a tawaits inside. ChefAdrianne Calvo, therestaurant's propri-

etor/owner and executive chef, hasmolded the establishment into one ofthe city's true dining pleasures whilemanaging to keep a personable atmos-phere that is underscored by her fre- See WHAT’S GOING ON page 16

What’sGoingOn from page 12

Get your ticket atwww.thenafemshow.org

twitter.com/TheNAFEMShow

The greatest foodservice equipment and supplies show on earth

returns to the southeast in 2011.

Zero to 600 (exhibitors)in three days flat.

Chef Adrianne Calvo

Chef Paul Suriel

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Top Shelf Concepts is now offeringa full range of innovative and eco-friendly products. Many Chefs addpersonality to their canapés, entrées,mains and desserts with Top ShelfConcepts vast selec-tion of creative ideasand the compli-menting range. Idealfor side dishes, sal-ads, hors d’oeurves,tapas or even for thediscerning customerhaving a party – noone likes doing the dishes. Their prod-ucts are also biodegradable whichmeans they are safe and environmen-tally friendly to use in large amounts.

◆ ◆ ◆ ◆

The Norris BT160GD BARMATEGlasswasher/Dishwasher, now avail-able from Aqua Wash Technologies, isdesigned for small to large bar opera-tions. The high wash chamber designmakes it perfect for beer jugs and winecarafes up to 240mm high, as well asbeer glasses, coffee cups and smallplates.

◆ ◆ ◆ ◆

Wusthof knives are now availableon the Superior RestaurantEquipment and Supplies website.Superior has added 43 new products tothe website, including RestaurantKnives in the Grand Prix II, SilverpointII, Gourmet and Classic lines. Chefs allover the world use this top of the line

product created by the worldrenowned cutlery company. Visit thewebsite at www.superprod.com.

◆ ◆ ◆ ◆

At Hospitality 2011 Wrapexis launching its new ProwrapPremium range of cling filmand aluminium foil. The com-pany will also showcase its latestSpeedwrap catering film and foildispensers alongside the estab-

lished Prowrap professionalrange of cling film, foil, baking

parchment and greaseproof paper.Prowrap Premium is a new range thatoffers the caterer the option of thicker,stronger foil and film. “Premium is thecommercial kitchen heavyweight – aswell as being tougher than standardfilms and foils it’salso easier to han-dle,” says NickScoon of Wrapex.“It’s especially use-ful in very busysites, where stan-dard wraps may beprone to gettingtorn or scrunchedon the roll.”

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Natural and eco-friendly pizzarestaurant franchise and 2010 HotConcept Winner, Pizza Fusion will beopening two locations in the Tampaarea in January 2011. Pizza Fusion hasbecome one of pizza-lovers’ favorite

pizzerias not onlybecause of itsaward-winningtaste, but becausethey only use thefreshest, healthierand all-natural,hormone, pesti-cide and chemi-cal-free ingredi-ents. The two newP i z z a F u s i o nrestaurant owners, Ralph Santell andDavid Burton, plan to open theirrespective locations in January 2011.Ralph Santell will be opening his newlocation in Westchase at 9556 WestLinebaugh and Dave Burton will beopening doors on his restaurant on 777North Ashley Drive.

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The fourth annual American FineWine Competition take place this

year on February 12,2011 at the Hyatt Pier66 in Ft. Lauderdale.More than 600 of thefinest wines produced inthe United States will beon hand. The event isclosed to the public. Allof the wines can be tast-ed- accompanied by a

wine-inspired four course dinner. TheAFWC Gala is an incredible evening,where all of the wines from the AFWCare poured by volunteer “Wine Angels”.Guest emcee this year is Alan Kalter(announcer for the Late Show withDavid Letterman). The entertainmentis performing artist Michael Israel andinternationally acclaimed Saxophonist

Dayve Stewart & TheVibe. The Gala will bene-fit the Diabetes ResearchInstitute and the SunSentinel Children’s Fund.

◆ ◆ ◆ ◆

Mobilecold.com haso p e n e d i n O r m o n dB e a c h a t 1 0 4 2 N .Highway US 1, Suite 5.Mobilecold.com has a

fleet of portable freezer and refrigerat-ed trailers that can fit almost any-where. All trailers are powered by 110volt power and designed for extra storespace, catering special events andfundraisers. Platforms are mounted onall trailers so that they can go mobilewith the use of a generator. Rick Rivers,owner of Mobilecold.com is formerlywith Cold to Go, Inc., a portable refrig-eration business for over ten years. Thetrailers can also be purchased. Visitwww.mobilecold.com for all specialsand details or call 386.672.0707.

◆ ◆ ◆ ◆

American Metalcraft's newBirdnest Coffee Caddies are manufac-tured from twisted black or chromewire and feature 6 separate compart-ments for sugars, creamers, stirrers, teabags, and more. They were designed tocomplement American Metalcraft'spopular line of Birdnest Baskets andCondiment Racks. New TeardropCreamers, with their trendy flask-likedesign, bring a fresh look to coffee andtea service with their brushed stainlesssteel finish and unusual spouts. They

What’sGoingOn from page 14

See WHAT’S GOING ON page 18

Used EquipmentBuy. Sell. Profit.Sell your used equipment in 3easy steps…

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For more information call 561.620.8888or visit www.foodequipmenttrader.com

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Let Cheney Brothers’ Custom Food Service Equipment & Design Division provide you with a blueprint to success in the following areas:

Turnkey design and consulting service including program development, equipment and project evaluation, food service construction documents and construction supervision

New kitchen design or renovation design

Dishroom design and renovation

Complete bar design and renovation

Walk-in coolers, standard or custom design and fabrication

Hood and ventilation systems - HVAC

Custom beverage and bar systems

Freezers, refrigeration and ice makers

Unlimited custom fabrication

Opening kitchen supply packages

China, glassware, pots, pans and tabletop accessories

Janitorial and safety supplies

Ranges, steam tables and combi ovens

Cooking equipment and fryers

Wood burning, gas and electric pizza ovens

Equipment installation

Furniture - chairs, tables and booths

CBI’s Design Division can provide everything, from planning and design development to procurement, delivery, installation and construction.

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are available in 3 oz. and 5 oz. capaci-ties. For more information or for acopy of American Metalcraft's all new2011 ProductC a t a l o g ,contact thecompany at800 333-9133or visit themonline at www.amnow.com.

◆ ◆ ◆ ◆

Picard Ovens Inc. has been manu-facturing ingenuity since 1957.During the last few years, Picard Ovenshas known a blazing evolution. Theirteam grew, and their range of productincreased. Visit the new Picard Ovensline up at the NAFEM show, booth2465, where the members of theirteam will introduce the new ultra pureeuro-line of products; the new Euro-Styled Revolution Hybrid oven a revo-lutionary concept that will save space,energy, and afford perfect results. Thebrand new Modulux, is a stackablemodular solutiondesigned for mak-ing perfect bread,The re-designedSpitfire pizza ovenand the LP200stone conveyoroven makes perfectpizza in 5 minuteswill also be on hand. For all details visitwww.picardovens.com. See the com-pany ad on page 12 of this issue.

◆ ◆ ◆ ◆

A newly remodeled IHOP restau-rant has reopened in ClearwaterBeach at 655 S. Gulfview Blvd.

◆ ◆ ◆ ◆

True to its Wood Stone roots, theVertical Spit Rotisserie, with its centralflame tower and Churrasco-style spitorientation, will be an asset in any dis-play kitchen. The vertical spits allowfor multiple menu items to be roastedlike rotisserie chicken. Chefs can cookpork alongside beef alongside

Peruvian chicken with no cross con-tamination. Vertical spits allow thejuices to still self baste the meat, butthe drippings then fall into the waterwash instead of onto the other spits. In

some tradi-tional hori-z o n t a l l yo r i e n t e d

rotisseries there are limits to singlespecies cooking at any given timebecause the juices fall from one spit tothe next. It has a small footprint(approximately 36" wide x 32" deepand a height of 77"). It can fit throughany door and into any cook line, saysthe company. For more informationvisit www.woodstone-corp.com.

◆ ◆ ◆ ◆

National Retail and RestaurantDefense Association - www.nrrda.org -is hosting its 2011 Annual Conference inOrlando, FL on Wed., February 23 –Friday, Feb. 25. The educational confer-ence — What’s Hot and How to Handle

the Heat! — willtake place at theOrlando AirportMarriott and willkick off with a golfouting at EagleCreek Golf Course.For a full scheduleof events or to reg-

ister, industry professionals can visit the“Upcoming Events” section on the web-site. NRRDA is non-profit networkingassociation of legal and claims profes-sionals devoted to sharing knowledgeand resources in defense of the retail andrestaurant industries. Members includeretail and restaurant industry represen-tatives, insurance professionals, in-house counsel, attorneys and vendors.

◆ ◆ ◆ ◆

FWE's Clymate IQ Heated HoldingCabinet reaches set heat and humiditylevels in just 30 minutes. That's twiceas fast as other cabinets, according tothe company. It then keeps food at

What’sGoingOn from page 16

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Auctioneers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (561) 706-7218Toby Neverett Auctions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Toby NeverettBakery Products & Frozen Muffin Batter . . . . . . . . . . . . . . . (954) 923-0977Southern Bear, Hollywood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Alan SacharoffBeverages/Compressed Gases. . . . . . . . . . (954) 584-7330, (800) CO2-TANKBroward Nelson Fountain Service, Fort Lauderdale . . . Bill Regan, Lee SpencerBusiness Brokers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (561) 809-9833BIZ Realty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Danica Blazanovic(Alcohol) Beverage Law . . . . . . . . . . . . . . (954) 321-0886 / (800) 533-6553S.E.R.V.E. Programs, Inc., Fort Lauderdale . . . . . . . . . . . . . . . Michael McClainCash Registers, Touch Screens . . . . . . . . . . . . . . . . . . . . . (800) 771-7100Pinnacle Hospitality Systems, Fort Lauderdale . . . . . . . . . . . . . . Timothy SappCoffee, Tea, Expresso . . . . . . . . . . . . . . . . . . . . . . . . . . . . (305) 654-8683Restaurant Beverage Services . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jeff OstroffCredit Card Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 319-5599Wholesale Merchant Group. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jill PerrisDesserts / Ice Cream . . . . . . . . . . . . . . . . (954) 583-5111 / (800) 946-7370Gelato Fino Desserts, Fort Lauderdale . . . . . . . . . . . . . . . . . . . . . . Greg ParkerEquipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (786) 423-8346KC Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Ken CohenEquipment Repair. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 489-0104TWC Services . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Marc DanielsExhaust Hood Cleaning . . . . . . . . . . . . . . . (954) 792-1770 / (800) 675-5946Airways Cleaning & Fireproofing Co., Fort Lauderdale . . . . . . . Timothy GreeneFine Food & Specialties . . . . . . . . . . . . . . . . . . . . . . . . . . (800) 347-9477Swiss Chalet, Miami. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Aimar DontenvilleFish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 614-1401Collins Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jennifer LathamFloor Drain Line Cleaning . . . . . . . . . . . . . (954) 792-1770 / (954) 478-9890Bio-Clear, Inc., Fort Lauderdale . . . . . . . . . . . . . . . . . . . . . . . . . . . . Joe JacobsFood Brokerage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (561) 715-6905Boy Asian Brokerage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . John ErnstFrozen Cocktails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (305) 388-1252Tropical Delight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Bruce RussoGlass Washers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 263-3621Bar Maid. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Andy Ercolino

Grease Trap Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . (954) 722-2585All Clear Technologies, Inc.. . . . . . . . . . . . . . . . . . . . . . . . . . . . Bruce Schreiber

Insurance . . . . . . . . . . . . . . . . . . . . . (954) 565-4321 / (954) 829-9706 CellAnderson Insurance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Eric Anderson

Janitorial Services & Maintenance . . . . . . . (954) 735-2130 / (561) 394-2750Emmaculate Reflections Cleaning Service. . . . Leonard Feinstein, Jerry Donath

Linens. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (305) 554-5112Gold Coast Linens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Yetta Shapiro

Meat. . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 523-2573 / (800) 497-3810Grand Western. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jacqueline Cormier

Music / Security Surveillance. . . . . . . . . . . . . . . . . . . . . . . (954) 292-3524Muzak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Maggie Naylor

Oils and Shortenings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 584-0420C.P. Vegetable Oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jean Richard

Payroll Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (888) 717-5577Paymaster . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Ray Monzon

Pest Control. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 522-6202Orkin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . John Kennedy

Printing & Graphics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 562-0835Graphic Services . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Tom Brain

Produce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 496-5511Culinary Produce & Dairy . . . . . . . . . . . . . . . . . . . . . . . . . . John Heimerdinger

Publications. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (561) 620-8888Today’s Restaurant News, Boca Raton . . . . . . . . . . . . . . . . . . . . Howard Appell

Refrigerator Door Seals & Gaskets . . . . . . . . . . . . . . . . . . . (800) 881-4663Arctic Seal & Gasket . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fred Froberg

Restaurant Consultants . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 579-1649Rewards Network. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Robert Kovachich

Sanitation Supplies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 369-8392Swisher . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Gene Ruggere

Tropical Drink Mixes. . . . . . . . . . . . . . . . . (305) 388-1252 / (305) 586-3549Tropical Delight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Bruce Russo

Visitor Magazine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 463-4733Travelhost. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sharon Zalkin

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All-Industry Celebration is $150 or$1,500 for a table of 10. Tickets for bothcan be purchased when registering.

Members of NAFEM's allied industryorganizations are eligible for a compli-mentary badge and up to $500 to offsettravel and lodging expenses to and fromThe NAFEM Show. More informationabout this scholarship program is avail-able on The NAFEM Show website.

The North American Association of Food Equipment Manufacturers(NAFEM) is a trade association of morethan 550 foodservice equipment andsupplies manufacturers providingproducts for food preparation, cook-ing, storage and table service.

Top end-user categories representedat The NAFEM Show include:

Airport Restaurant Bars; Bars /Nightclubs / Discos; Business andIndustry; Casual Dining ChainR e s t a u r a n t ; C a s u a l D i n i n gIndependent Restaurants; College /

Universities; Convenience Stores; Corrections Facilities; Country / CityClubs; Cruise Lines; Employee Feeding;Ethnic Food Stores; Fine DiningIndependent Restaurants; Fine DiningRestaurants; Food Manufacturerersand Full-service Chain Restaurants.

Full-service segments IndependentRestaurants; Gourmet Grocery Stores;Government and / or Military Facilities;Healthcare Home Meals; Kitchen HotelRestaurant In-Flight Caterer Natural /Organic Grocery Stores / Primary /Secondary Schools / Quick ServiceRestaurants / Senior Living Facilities /Sports Venues / Supermarkets andTheme Park Warehouse Clubs.

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tect, designer ◆ 21% Other

Wecandesign andprint yourmenus in record time.We specialize in printing all kinds ofmenus frombasic to full color, thewayYOUwant themdone!• TableMenus• TakeOutMenus• Post Card Promotions• Gift Certificates• TableTents

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NAFEM from page 1

Derek Barnes dreamed of andplanned for the day he would serve aschef in his own restaurant long beforehe opened Derek’s Culinary Casual inSarasota’s upcoming Rosemary District.

After graduating with honors fromThe School of Culinary Arts in Denver,Derek went to New Orleans to work withEmeril Lagasse in his Emeril’s restau-rant. Starting there as garde manger,within a year and a half Derek hadearned a sous chef position.

After four years with Emeril’s, Derekexplored his options up and down theeast coast. After several interviews atAnna Maria Island’s award-winningBeach Bistro, Derek and his wife, Beth,decided that the Suncoast seemed likethe perfect place to raise their family.Derek took a position as Chef de Cuisineat the Beach Bistro.

Since opening Derek’s CulinaryCasual in January 2006, Derek has beenearning accolades and awards: Semi-finalist for the prestigious James Beard

Best Chef South award, Florida Trend ‘sGolden Spoon award, "Most InnovativeChef" in the Best of SRQ Magazine 2009,and a place in the exclusive Zagat 2009America’s Top Restaurants list.

Chef Derek brings together sur-prising combinations of flavors andtextures in a progressive Americancuisine. Adventurous diners willappreciate Derek’s unique creations,and those with less daring tastes willenjoy his modern comfort food.Drawing from a rich blend of culinarystyles and traditions, Derek is com-mitted to bringing pleasure to all fivesenses when you dine at Derek’sCulinary Casual.

Derek and Beth are enjoying life inSarasota with their son, Jack and daugh-ter Reshma. Derek continues to exploreand expand his culinary skills as he pre-pares thoughtful, imaginative dishes forall who dine at Derek’s Culinary Casual.

A semifinalist for the prestigiousJames Beard Best Chef South award,Derek worked with Emeril Lagasse inthe kitchen of Emeril’s in New Orleansbefore opening his own restaurant onthe Sun Coast. Derek’s talent for creatingunique, delectable dishes has earnedhim Florida Trend’s Golden Spoonaward, the "Most Innovative Chef" titlein the Best of SRQ Magazine 2009, andinclusion in the exclusive 2009 ZagatAmerica’s Top Restaurants listing.

There is always something creativeand new at Derek’s. Unique soups,superb small plates and entrees aremade from the freshest ingredients,hand selected from local supplierswhenever possible. There’s always asweet treat to add the finishing touch toevery meal.

Derek also offers wine pairing fromtheir extensive global wine list – wherediners can choose from over 100 bottlesor order by the glass.

Derek’s Culinary Casual is located at 514Central Avenue in Sarasota and can be reached at941.366.6565.

Chef Derek Barnes

Under theToqueChef Derek Barnes

Derek’s Culinary Casual ◆ Sarasota

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A fundamental shift is occurring inthe world and the restaurant industry iscertainly not unaffected by it! I amreferring to the way new technology ischanging EVERYTHING! The old adver-tising and marketing standbys like a tra-ditional yellow page ad are rapidlyyielding way to state of the art tech-niques which are generally much morecost effective and efficient. You havetwo choices: Embrace these and get onthe bandwagon or watch while yourcompetition steals your customers byutilizing the methods of today.

In a recent blog post “TextingBusiness Away” by Howard Appell (thepublisher of Today's Restaurant), onour own social network site, Howarddiscusses an employee of a store whowas too busy texting to take care ofcustomers. Obviously, this behavior ofemployees, while working, can have ahuge negative impact on a business.But there is another side, a bright side,to this coin, one generally overlookedby our largely low tech industry.Digital communication is everywhere,and can be used to your advantage forpromoting your business! Now if thisseems too esoteric and complex tolearn and you think you simply don'thave the time, please think again! Orone day, when all of your customersare eating at your competitor’s place,you will have plenty of time, but then itwill be too late!

Now, I am not just referring to tex-ting! You need to incorporate all newand upcoming forms of advertising inyour marketing plans. This includes allthe major social networking sites, likeFacebook and Twitter, Internet searchengines like Google, Yahoo and Bing,and of course a great looking, func-tional website! And the good news isthat, in general, the new technology is

much more cost effective than tradi-tional forms. The obvious reason forthis is that delivery of your messagedoes not require physical handling. Asecond, and less obvious reason, is theability to use “narrowcasting”(asopposed to broadcasting) to restrictyour advertising to your geographictarget audience. It's a fact that assum-ing you have a relatively small localrestaurant, ninety percent of your cus-tomers come from within 5 mileradius. Why bother paying for adver-tising in a newspaper that reaches500,000 people, when only 5% of themare close enough to travel to yourrestaurant?

And listen… here at Today'sRestaurant, we practice what wepreach! In addition to our print ver-sion of the newspaper, we now have anonline version, as well as our ownsocial networking site! We feel that allthis additional technology brings usinto the 21st century and enhances ouroverall marketing strategy. You willneed to take similar steps if your planon thriving or even surviving in thenew economy.

Ed Shields is Today’s Restaurant’s TechnologyGuru. He can be reached at 561.807.0243 or emailTodaysRestaurant@gmail.com.

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Over the past 10 years, Bridges hasmanaged some of the country’s topbrands. “I have had the opportunity tomanage great brands such as Pabst BlueRibbon, Kid Cuisine, Healthy Choice IceCream, and most recently Edy’s andHaagen Dazs Ice Cream brands.” “Iloved working with ice cream and Iknew it was something that I had a lot ofpassion for. With the national momen-tum behind yogurt that has been creat-ed on the West Coast, I knew it was theperfect time to take the yogurt momen-tum to the next level.”

“We know the economy is toughright now, but at YSW our concept is selfserve so consumers can eat as much oras little yogurt as they want, hence thename...you say when,” says Bridges.“Consumers have from 8 to 12 flavorchoices and over 50 topping choicesthat they just pay a flat fee per ounce.”

“We also offer Smoothies that arecreated by the consumer,” says Bridges.“The consumers get to choose exactlywhat they want in their smoothie fromour fresh topping bar. Our fruit is neverfrozen and all locally grown. They just

fill up the topping cup with their choic-es and we do the rest of the work.”

“We are very excited about our fivenew stores that are opening in thenext month. We opened TyroneSquare Mall on December 10th andwill also open Sarasota, Naples,FishHawk and Plant City in the nextmonth. We have some of the bestfranchise owners in the industrytoday. It is important to have a pas-sion for our products and we arealways looking for the right peoplethat would like to open and own theirown business. We are convinced thatthe benefits of yogurt will be appeal-ing to consumers for years to come.We designed YSW Yogurt to be a lowinvestment, low labor and overall veryfun business to own and operate.”

Additional locations are underwayin Westchase/Tampa; Wesley Chapel;Naples Store #2; Land O'Lakes; Miamiand Jensen Beach.

“You Say When Yogurt Shoppes -www.yswyogurt.com - will be poppingup all over Florida for a guilt freeyogurt experience,” says Bridges.

Say when from page 1

Technology & marketing

Ed Shields ◆ Featured contributor

◆Digital

communication is everywhere,

and can be used to your advantage for

promoting yourbusiness!

TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM

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A special Florida menu prepared byEnzian and Eden Bar Chef CharlesHamilton will be available to order.NORMAN’S at The Ritz Carlton, GrandeLakes will offer dishes like GasparillaIsland grouper cheeks, steamedSteinhatchee clams, and Key Westgamecock; this is the stuff food lovers’dreams are made of. This upscale feastfeatures the flavors of Florida's cuisineand courses personally designed by alineup of Florida’s culinary elite—allheadlined by legendary award-winningChef Norman Van Aken.

The Florida Film Festival is the pre-mier showcase in Central Florida forAmerican independent and interna-tional film. Celebrating its 20th anniver-sary, the Festival debuted in 1992 and isa core program of ENZIAN, a nonprofitcultural organization founded in 1985.ENZIAN and the Florida Film Festivalhave served more than 1.5 millionguests and hosted hundreds of notablecelebrities including Paul Newman,Christopher Walken, Oliver Stone,

and Janie Lott, Jim Ballerano, Sharonand Bill Shubin, Jami Guttenberg, TashiaRahl, Barbara Levitt and Richard Kuster.

“Boca Bacchanal Partners includeRepublic National DistributingCompany, The Boca Raton Resort &Club, Boca Raton Magazine, the Cityof Boca Raton, Cendyn, Carla MarshPublic Relations, Crown Wine &

Spirits, Legal Sea Foods, Atlas PartyRental, Palm Beach County CulturalCouncil and the Palm Beach CountyTourist Development Council.Prime partnership opportunitiesa r e s t i l l a v a i l a b l e f o r B o c aBacchanal, and the Committee isalso welcoming volunteers for allaspects of the events.

Glenn Close, John Waters, CampbellScott, James Caan, Ed Burns, Jason Lee,Gena Rowlands, William H. Macy andVirginia Madsen.

The Festival is funded in part bynational and local businesses andreceives support from United Arts ofCentral Florida and the State of Florida,Department of the State, Division ofCultural Affairs, the Florida Council onArts and Culture, National Endowmentfor the Arts and Academy of MotionPicture Arts & Sciences. In addition, thisproject is funded in part by OrangeCounty Government through the Arts &Cultural Affairs Program.

Check out Today’s Restaurant online… find internet exclusive news, sign up for our

Business Network, place a classified ad, subscribe to our print editions and more… www.trnusa.com

Bacchanal from page 9

Chef Tim Keating

Florida secrets from page 8

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optimum serving tempera-tures through peak servingperiods. Portable and easy touse, it's designed for short-term staging and extendedholding times, eliminatinghot spots and cold spots withminimal operator involve-ment. FWE, Food WarmingEquipment Company, can bereached at 815.459.7500.

◆ ◆ ◆ ◆

Tasti D-Lite, a lower-caloriefrozen dessert chain opened its thirdSouth Florida center in Boca Raton

in December. Thisis the second loca-tion owned andoperated by areadeveloper RobynVescovi who has anagreement to openat least 28 Tasti D-Lite Centers overthe coming yearsi n P a l m Beach,Broward, Miami-

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◆ ◆ ◆ ◆

Today’s Restaurant News invitesyou to submit information for the

What’s Going On column.Please e-mail your

story to us. Pleasetry to keep the wordcount between 25-

75 words. And visitour web site at www.trnusa.com!

◆ ◆ ◆ ◆

Coming in April 2011!We’re cookin’ up another Special Issue — BBQ from A to Z…BBQ Franchising, BBQ Equipment, BBQ Food and maybe we’llseason it with a little BBQ Sauce. Don’t miss out…

Call today for more info… 561-620-8888

Coming in April 2011!We’re cookin’ up another Special Issue — BBQ from A to Z…BBQ Franchising, BBQ Equipment, BBQ Food and maybe we’llseason it with a little BBQ Sauce. Don’t miss out…

Call today for more info… 561-620-8888

Coming in April 2011!We’re cookin’ up another Special Issue — BBQ from A to Z…BBQ Franchising, BBQ Equipment, BBQ Food and maybe we’llseason it with a little BBQ Sauce. Don’t miss out…

Call today for more info… 561-620-8888

What’sGoingOn from page 18

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EmploymentIndependent Rep needed to call on restaurants fora highly successful E-mail and inter-net marketingprogram. Generous commission, with residuals and abonus potential for good performance. If you thinkthis is for you, then fax your resume to 631-424-6392or e-mail to info@yrcusa.com. 0311

INDEPENDENT REP needed for North FloridaTerritory. Good commision program. Calling onFoodservice, Hospitality Dealers. Designers,Hotels. Call Sherman 866-791-7064. email:Sherman@DesignersChoiceRep.com

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SALES ASSOCIATE WANTEDIndustry leader seeks bilingual, self motivat-ed, salesperson for Miami-Dade. Calling onSupermarkets, Refrigeration Contractors,Food Distributors, etc. Generous compensa-tion program, local support and training.Please contact Kevin @ 954-344-9658.

Sales Associates wanted by Today's Restaurant to help grow our coverage in all of our markets.Knowledge of the foods service industry a plus.Must have basic computer skills and be email savvy.Good commission plus perks. Full or part time OK.Can work from home. Call 561 620-8888 or emailresume to howard@trnusa.com

Merchandise for SaleNEW and USED RESTAURANT EQUIPMENTALL TYPES ALL MAJOR LINES. CASHBUYOUTS, TRADE INS, IN HOUSE LEAS-ING. GET OUR PRICE, BUDGET AND VALUEENGINEERING FOR PROJECTS, CALL DANMUCKLER 561-723-9071. 1111

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Want to turn your business into a Franchise, orDistribution system? We can help guide you throughthe process. Contact Scott Weber, Phelps Dunbar LLP.www.franchiselegalteam.com 813-472-7892. 0211

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Miami, FL – To mark the ninth yearof the best Italian Wine Trade Tasting inthe United States, IEM of Verona, Italy,has designated February as the SimplyItalian — Great Wines month, startingwith Simply Italian — Great Wines, USTour from February 1 to 3, 2011, andculminating with The Italian Tent at the10th Food Network South Beach Wine& Food Festival: February 24-27, 2011.

Simply Italian- Great Wines bringsto South Florida the crème de la crèmeof Italian wine-producing regionsincluding: Tuscany, Piedmont, Sicily,Marches, Friuli Venezia Giulia, Apulia,and Veneto, among others.

For three consecutive days, thismarquee Italian Wine event will offeran array of specialized seminars andguided wine tastings moderated byinternationally — renowned wineexperts, including Kevin Zraly, founderof the famous Windows of the WorldWine School, one-on-one interviewswith winemakers, and Grand TastingWalk-Around events.

Simply Italian kicks off onTuesday, February 1, at the elegantRitz Carlton in Palm Beach, 100 SouthOcean Boulevard in Manalapan. On

Wednesday, February 2, the winerieshead to the luxurious brand new JWMarriot Marquis in Miami located at345 Avenue of the Americas.

On Thursday, February 3, a first inSouth Florida, The Italian WineMasters will collectively showcasetheir wines in Miami. Grand Tastingswill feature the finest wines from theConsorzi Brunello di Montalcino,

Chianti Classico, Vino Nobile diMontepulciano, and ConeglianoValdobbiadene Prosecco Superiore.

The Italian Wine Masters is the opti-mum in Italian wine showcase with theparticipation of over 90 wineries andexclusive master classes conducted bycelebrated wine educator and authorKevin Zraly. This year’s master class top-ics are: The Different Styles of

Conegliano Valdobbiadene and TheWaiting Game: Age-worthy Brunello diMontalcino, Chianti Classico, VinoNobile di Montepulciano.

IEEM, the organizers of SimplyItalian – Great Wines, have been select-ed to celebrate the 10th Anniversarycelebration of Food Network SouthBeach Wine & Food Festival with the“Experience Italy” Tent, the Italianpavilion at the Whole Foods MarketGrand Tasting Village showcasing someof Italy’s finest wines and specialty foodproducts; February 24-27, 2011.

All details on this event can be learned bycalling 305.937.2488.

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TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM

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Entree & drink prices up atcasual diningrestaurants Boston, MA – How do you explain a

menu pricing strategy where discountmeals complete with appetizers areoffered up on the cheap, while at thesame time, lunch entrées have beenbumped up almost a dollar comparedto last year?

“In a recession when restaurant cus-tomers are perceived to be worriedabout high prices,” says pricing consult-ant Leslie Kerr, “you might guess thatprice increases on entrées would beminimal. And you’d be wrong.”

“What we’re seeing instead is theclassic loss leader pricing strategy,” saysthe founder of Intellaprice, a pricingfirm in Boston. A loss leader is a heavilydiscounted product designed to bringcustomers through the door, like a dollardouble cheeseburger, for example. Aslong as customers also buy a drink andfries, or bring along friends who ordermore profitable meals, the loss is offset.

“At casual dining chains, the majorplayers are advertising great deals suchas dinner for two for $20 to pull in cus-tomers, but once folks show up, they’rehoping there’s a subset who decide, ‘Idon’t need dessert, I’ll just get a regularentrée.’ Your higher-value customermay well be spending less than most ofthe others at the table, and might evenfeel virtuous. In the meantime, the spikein her entrée price is less noticeable.”

Intellaprice’s 2010 study, conductedin August and September, includesprices for nearly 12,000 beverages and14,000 food items from casual diningbrands in 21 markets nationwide.According to Intellaprice’s research,

lunch entrées are up by $.93, dinnerentrées rose by $.72, and kids entréesspiked by $.30.

If you want to save money, accordingto the study’s findings, draft beer is yourbest bet, followed by dessert, thoughthis is not a good lunch strategy unlessyou’re a character on the show MadMen. Intellaprice found that domestic

and imported drafts were down by $.08and $.11 respectively. Bottled beer andcocktail prices are up. According to thestudy, prices have increased across mostmenu categories versus 2009. The onlycategories showing price decreases areadd-ons and desserts — entrées, sideitems, and appetizers are all up.

“There’s no question that deals are

still the top means of luring guests in,”Kerr said. “You may see price promo-tions on TV, but the overall menu tellsanother story: the need to cover coststhrough price increases.” One mightwonder if the increase in entrée pricingis just a sign of good things to come inthe American economy. Perhaps at thetail end of the recession the American

people are starting to spend more onfood before they loosen up the pursestrings on other items like computersand clothes?

Unfortunately not, says Kerr. Therestaurant industry generally lags theeconomy, so rather than the rise inentrée pricing signaling good news, it’smore an indication of management

doing what it feels is necessary to main-tain profits. “The goal of the discountmeal deals you see on TV is to increasecustomer traffic. But we’ve seen somebrands report that their profit suffersbecause of the deep discounting — traf-fic is up, but average spending per mealgoes down. The restaurants need to dowhat they can to offset the profit lossfrom discounts.”

Intellaprice’s casual dining study, inits fourth year, tracks prices of all menuitems. Other findings show that amongchains surveyed, New York boasts themost expensive dinner entrées, at$15.01, while Los Angeles lunch entréesare priced highest at $9.27 on average.

Bar beverage prices up nearly 3%Alcoholic beverage prices rose less

than entrées, according to Intellaprice’sstudy. “This year, increases of more than$.20 on cocktails are rare,” she said,explaining that “the one exception wasSangria, which was up on average by$.46.” Though the $.19 average increaseon drinks may seem low, Kerr explainedthat it’s based on a lower average price of$5.86 in 2009 that rose to $6.05 in 2010.

“Traditionally, a high portion ofrestaurants’ profits come from the bar,and beer prices show the most conser-vative change. Our research shows thaton average, draft beers are down com-pared to last year for domestic andimported brands, while bottled beersare up slightly.” The study found domes-tic and imported drafts were down by$.08 and $.10, respectively, while bottledcounterparts were up $.04 and $.08.

$Average Casual Dining Prices

Average Price 2009 2010

Lunch Entrée....................$7.14 $8.07

Dinner Entrée.................$12.98 $13.70

Domestic Beer (Draft).....$3.66 $3.58

Import Beer (Draft)..........$4.74 $4.64

Domestic Beer (Bottle)....$3.69 $3.73

Domestic Beer (Draft).....$3.66 $3.58◆

If you want to save money,

according to the study’s findings,

draft beer is your best bet…

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954-584-7330 ✴ 800-262-8265www.browardnelson.com

sales@browardnelson.comBroward Nelson — the one stop for ALL your fountain needs wants to save YOU money!

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January 2011 25-27 ◆ The 35th Annual Hotel, Motel and Restaurant

Supply Show of The SoutheastMyrtle Beach Convention Center ◆ Myrtle Beach, SC ◆ www.hmrsss.com

27-30 ◆ Key West Food and Wine FestivalKey West, FL

28–30 ◆ The Naples Winter Wine FestivalNaples, FL ◆ 888.837.4919

February1-2 ◆ Simply Italian Miami & Palm Beach 2011The Ritz-Carlton Hotel Palm Beach ◆ JW Marriott Marquis Hotel Miami877.217.9867 ◆ SimplyItalian@ieemusa.com

5-8 ◆ Chart’s 81st Annual Hospitality Training ConferenceHilton Hotel @ The Walt Disney World Resort ◆ Lake Buena Vista, Fl ◆ www.chart.org

10-12 ◆ The NAFEM ShowOrange County Convention Center ◆ Orlando, Fl ◆ info@nafem.org

23-25 ◆ National Retail & Restaurant Defense Association2011 Annual Conference/ What’s Hot and How to Handle the Heat! ◆ OrlandoAirport Marriott ◆ Orlando, FL ◆ www.nrrda.org

February 25 - March 1 ◆ The CMAA Annual ExpositionThe Club Business Expo to be held in conjunction with the 84th World Conferenceon Club Management ◆ Orlando World Center Marriott ◆ Orlando, FLwww.cmaa.org./conf

24-27 ◆ The Food Network's 10th Annual South Beach Wine & Food Festival

Miami Beach, FL ◆ www.sobewineandfoodfest.com

Send your Calendar Event info to Today’s Restaurant!

CalendarEventsUpcoming industry affairs

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