tips- january 2015
DESCRIPTION
The Memphis Restaurant Association Newsletter- Volume 26, Number 1TRANSCRIPT
the PRESIDENTMessage from
MISSION STATEMENT: The Memphis Restaurant Association (MRA) is the premiere support organization dedicated to the success of our industry and community now and into the future. We provide useful, accessible tools, educational services and governmental representation to promote the stability and growth of our members. The MRA is dedicated to building community relationships and involvement in order to increase membership and create a spirit of fellowship among its members.
The MeMphis RestauRant association Newsletter
January 2015Volume 26 • Number 1Tips
Having lived in and around Memphis all my life, I amespecially excited and humbled by the opportunity to serve my fellow restaurateurs and associates in my new role onthe board. Although I know that what I do is somewhat different from most of our restaurant members, being a fast food concept and serving under a corporate umbrella, I want you to know that my heart is with our local independents. I actually grew up in a food family. My father and brothers all owned restaurants, so I have a great deal of respect and empathy for what our members experience. I have witnessed firsthand the unique challenges that you face: fluctuating costs, unstable job markets, and increasing government scrutiny. It is truly a blood, sweat and tears business; however, I think we would all agree that we love what we do. I just celebrated 20 years with Chick-fil-A and absolutely feel like it is my calling. In the end, it’s what we have in common that is most important. We makeremarkable food, we take great care with our staff and guests, and we have impact and influence in our community through the simple act of serving a meal with asmile! There are a lot of exciting things happening in the Memphis restaurantscene as we continue to make a name for ourselves on a national level, and I’mso thankful to be a part of it. I am here to serve, so please don’t hesitate to reach out to me with any questions or concerns at 901-230-7752.
Sincerely,
Anthony HouseChick-fil-A of [email protected]
2015 MRA Board of Directors
PresidentAnthony House, Chick-fil-A
Vice-PresidentEric Vernon, The Bar-B-Q Shop
TreasurerSamantha Boggs Dean, Huey’s
SecretaryKate Pera, Catering for U, Alfred’s,
Automatic Slims, Café Ole
Sergeant-at-ArmsJerry Wilson, Fino’s from the Hill
Past President Ex OfficioPatrick Reilly, The Majestic Grille
2015 Elected Restaurant Officers Michelle Harris, The Peabody
Ernie Mellor, Hog Wild Real Memphis BBQ & A Moveable
Feast Catering
2015 Appointed Officers Restaurant Members
Fayaz Abdul, Genghis GrillTrey Jordan, Holiday Deli & Ham Co.
J.D. Sledd, Chiwawa
Associate MembersHale Barclay,
GEM Restaurant SupplyLouis Costabile,
SYSCO Memphis, LLCJohn Seay,
State Systems, Inc.Robert Dean,
West TN Crown DistributingJimmy Kiser, U. S. Foods
Wayne Tabor, Metropolitan Memphis
Hotel & Lodging AssociationMary Schmitz,
Memphis Convention & Visitors Bureau
Briefs
*** Each dollar you contribute helps to turn talented high school students into the best and the brightest hospitality professionals in Tennessee. ***
Sponsor Price Options Ticket Price: $75.00/person Table Sponsor: $1,000/table Presenting Sponsor: $5,000 Supporting Sponsor: $3,000
Event Schedule 6:00 PM Judges Training
7:00 PM Cocktails 7:30 PM Dinner
9:00 PM Event Concludes
Restaurant Owners, Chefs & Pastry Chefs! Girl Scouts Heart of the South is hosting their first Cookie-Tastic! Weekend Event, February 27-March 1, 2015, and they need YOUR help! Girl Scouts Heart of the South is seeking eager local chefs and restaurateurs to create signature desserts featuring their favorite Girl Scout Cookie to promote and sell at their loca-tion during this exciting weekend event. Get creative and help us spread the word about all the Cookie-Tastic! things Girl Scout Cookies - and Girl Scouts - can do! For more information please contact Alison Coons, GSHS Director of Engage-ment, at (901) 334-3473 or [email protected].
A Serving For Tennis Tennis Memphis provides youth leader-ship and development through tennis. A Serving For Tennis will be held on Fri-day February 20th from 7pm-11pm at the Pink Palace. This year we are expecting between 400-500 people to attend. Local restaurants and tennis pros will be teaming up together to present their best cu-linary creations and serving skills. Guests will vote on the best dish and presentation. A live band will be on hand to extend the entertain-ment as well as a live auction. There are only a few open positions for food and beverage providers. Your participation would be welcome and your support greatly appreciated. Click here to go to the website for more information!
Tennessee’s 4th Annual
ProStart invitational
February 21st, 2015
Glenncliff High School 160 Antioch Pike, Nashville, TN 37211
8:30 AM- Culinary & Management Competitions • 4:00 PM- Awards Ceremony
Tennessee Hospitality & Tourism Education Foundation 475 Craighead Street • Nashville, TN 37204 • Phone: 615-385-9970 • Fax: 615-385-9957
Questions? Contact Austin White at 615-385-9970 or [email protected]
What is ProStart? ProStart is a nationwide, two-year high school program that unites the classroom and the industry to develop the best and brightest talent into tomorrow’s restaurant and foodservice leaders. ProStart reaches 90,000 students nationwide, and we currently have ProStart in 25 high schools across Tennessee.
What is the competition like? The Culinary Competition requires students to demonstrate knife skills and poultry fabrication before cooking a three-course meal in 60 minutes with only two butane burners. In the Management Competition, students develop a brand new restaurant concept to pitch to a panel of “investors”, complete with a visual display and verbal presentation.
What are the benefits of the competition? Teams who place first in the Management and Culinary competitions at the state level qualify to compete in the National ProStart Invitational (April 2015 in Anaheim, California). Additionally, colleges and universities will be onsite to award scholarships to our winning teams! Last year, a cumulative total of $1,080,000 in scholarship offers from seven different colleges and universities was be presented to our 1st, 2nd, and 3rd place teams.
Who can attend? Anyone is welcome to observe the competition (teachers, students, schools, businesses, general public, hospitality industry leaders, and media)!
How much does it cost? There is no cost to attend. For your convenience, lunch will be sold onsite.
Can i be a sponsor? Yes! Sponsoring this event is a great way to support the education of the next generation of hospitality professionals in Tennessee. It is also a great way to expose your business to a host of hospitality industry leaders and future employees. Please call Austin (information below) for details on 2015 sponsorship packages.
Who is competing? High School teams from all over the state.
Do you need help? Absolutely! We need volunteers for the day of the event – if you are interested in being a part of the competition, please contact Austin White (information below).
Laughter is bRiGHTEST where food is bEST.Irish Proverb
Not only was Jay a valued member of the MRA, but a dear friend as well. He is remembered with fondness and admiration by all who knew him.
JULF reports Biggest Year Yet
The Jay Uiberall Legacy Fund—JULF— was established in 2011 to honor the life and memory of Jay Uiberall by sup-porting causes near and dear to his heart. A restaurateur and visionary, Jay was a leader in the Beale Street business community and co-owner of Automatic Slim’s and Alfred’s On Beale, Dyer’s, Ubee’s and Catering for You. Through his legacy fund, Jay’s calling in life to work hard and give back continues on. The fourth annual golf tourna-ment, Play for Jay held in November, saw more than $38,000 raised for the Jay Uiberall Legacy Fund. The tournament is the main fundraiser for JULF and proceeds support JULF sponsored programs.
How can you Help?- Click for donation form Consider a donation to the Jay Uiberall Legacy Fund. A 501c3 nonprofit, nearly 100 percent of all donations to JULF go toward supporting our mission. Please make your check payable to JULF. Mail to: 1661 Aaron Brenner Dr #300, Memphis, TN 38120.
Play For Jay Teams of four enjoy a day on the links at Mirimichi Golf Course, cocktail party cookout, putting contest and a swag bag of thank-you gifts for being a part of our tournament. Set for Mon-day, October 19th, 2015, Play for Jay is one round you don’t want to miss.
Who We Serve In just three short years, the Jay Uiberall Legacy Fund has made a major difference in many lives within our community. From scholarships to flu shots to cooking programs, JULF is catering to those that serve us daily, sun up to sun down. And this is only the beginning—we’re cookin’ up even more plans through meaningful part-nerships and programs. Please help us continue our mission. Donate today.
JULF website launches The new JayUiberallLegacyFund.org launched in early November and provides a way to keep up with the latest news and happening with JULF. Make sure you bookmark the site to stay in-the-know about Play for Jay 2015 updates, Knowledge Quest achievements and Jay Uiberall Culinary Kitchen accomplishments.
Visit the site..
Exlines’ best Pizza launched its “Pizza For Patriots” campaign for one month at all of its 10 Memphis-area restaurants, offering to match any donation, large or small, that was received. “I wouldn’t be a business owner today if it hadn’t been for the bravery and sacrifices of these great men,” said Exline.
Forever Young has taken 19 trips where they’ve returned WWII veterans back to the places where they fought, like Normandy, bel-gium, Pearl Harbor, and italy. The all-expense-paid trip is free to the veteran. The organization says it cannot be done alone.
Association Member Rallies the Troups!Exlines’ best Pizza partners with ForeverYoung
Group Picture, 70th Anniversary of D-Day
“We cannot express how much this large donation meant to our elderly veterans,” said Diane Hight, Founder and President of For-ever Young. “These WWII vets were brought to tears to know that businesses, like Exline’s Best Pizza, have not forgotten them.”
In April, the group will return Mid-South WWII veterans who fought in Italy back to find honor, peace and closure for their service and sacrifice.
“Many of these men still suffer from the wounds of war today and this is our opportunity to give back to the Greatest Generation,” Hight said. “When they return to the places where they fought, the images they carry in their minds of fear, pain, and destruction are replaced with peace and beauty. It is very exciting to watch their lives change.”
Forever Young will also be honoring Pa-cific veterans who fought at Okinawa with a 70th Anniversary trip in June. They hope the honor will continue and are looking for busi-nesses to partner with in this urgent mission.
Thanks to Exlines’ Best Pizza, the honor for WWII veterans continues.
To partner with Forever Young, con-tact Diane Hight at 901.299.7516 or [email protected] - Website: foreveryoungvets.org.
Vince Rowell,WWii Service
Picture
Walt Exline with D-Day Veteran, Vince Rowell
Featured in the MemphisFlyerCheck out these articles highlighting our members!
important update on food inspection from Shelby County Health Department Tyler Zerwekh, Administrator for Shelby County Health Environmental Ser-vices, shares this information in the interest of helping you plan any needed train-ing amongst your food service management team. 1. Any specified “Manager on Duty”, responsible for the restaurant during a given time (morning or evening), must complete training and must have their certifi-cate posted. If you operate 7 days a week and have 5 managers covering AM and PM shifts, all 5 must be certified.2. If an hourly employee, such as a bartender, is “in charge”, of the operation they must be certified. It is not clarified, and is still awaiting interpretation from the state, whether that position will need manager certification, or if the ServSafe Food Handler certificate will suffice.3. For now, and this may change, the option to take the ServSafe Manager Course on-line will be acceptable. To do so you go to ServSafe.com and you can stop and go as needed. The cost is $125, and this does NOT include the exam which in order to take on line you must still have a proctor. If you add all the costs to do the training this way it will total over $200. Compared to purchasing the book with exam answer sheet $66 + taking a review class your total cost is about $150 and you have the benefit of a permanent resource book, or sharing the book with another person, and the guidance I provide in reviewing the book with an emphasis on interpreting questions and answers from the exam. You can ask questions during a live training session which you cannot do when taking the program on line. 4. Further interpretation of the inspection criteria remains under review and much is yet to be decided. For now, focus on man-ager training and becoming certified.
A New Year, A New Look for Humphrey’s Prime Cut ShoppePOSTED BY JOHN KLYCE MINERVINI
For years, Humphrey’s Prime Cut Shoppe—the Folk’s Folly butcher shop—was a well-kept secret. So well-kept, in fact, that many of the steakhouse’s best customers didn’t know it was there. It all started in 1977, when founder Humphrey Folk started sell-ing prime steaks to friends from the back door of his restaurant. Well, now they can come to the front door. Humphrey’s (for-merly the Prime Cut Shoppe) recently got a makeover: a total rebranding that includes a new website, new logo, and new marketing materials, plus an interior and exterior facelift. These days, the butcher shop is executed in crisp black and white, with clean lines that highlight the bright-red freshness of the meat.
READ MORE
Feeding Memphis Book to Feed MemphisPOSTED BY SUSAN ELLIS
On Monday, January 12th at 6 p.m., there was a launch party at Sweet Grass for Feeding Memphis: A Celebra-tion of the City’s Eclectic Cuisine, a new book by Michael Glasgow. The book includes pro-files of 28 of Memphis’ best restaurants and features recipes. Ten dollars of ev-ery sale of Feeding Mem-phis, which costs $45, will go to the Mid-South Food Bank. Among the restaurants are the Second Line, Hog & Hominy, Felicia Su-zanne’s, Memphis Pizza Cafe, Huey’s, Tsunami, Muddy’s Bake Shop, the Half Shell, and the Beauty Shop.
READ MORE
SteamCleaning
Restaurant FireSuppression Systems
FireExtinguishers
One Source for All Your Fire Protection Needswww.statesystemsinc.com
(901)542-0612
5900 E. Holmes Road363-4541 • 800-850-3310
CALL 360-9197For the Nearest Restaurant Equipment Dealer
distributors of:
1200 Pike AvenueNorth Little Rock, AR 72114501-978-5000 1-800-777-2358
What matters to you, matters to us
Customer Service 1.800.968.4164
“Home of Flat Rate Processing.”
• One Flat Rate for credit cards• 24/7 Support
• Free gift and loyalty card processing• Call us today for a free analysis!
• Tiered and pass-through programs also availablewww.flatratesolutions.net
Brian Edwards (901)570-0008 office (800)588-5089 fax
For your total non-alcoholic beverage needs contactcall: 901-454-8657
FEDERAL EQUIPMENT DEALERS, INC.Restaurant Equipment & Supplies
4800 Summer Ave.901-683-2700Fax: 901/683-2709
“Selling, Installing and Servicing the #1 Windows Restaurant Touchscreen Point of Sale System.”
8410 Wolf Lake Drive • Suite 106Bartlett, TN 38133Office: 901.377.9880or call Carl Webb @ 901.606.8200
Supporting Memphis’ restaurateurs unique needs.
“Not just real estate”Alex Fauser, Commercial Division901-758-5622Nashville/Memphis/Chattanooga/Little Rock
For more information, scroll to an ad and click.
For more information, scroll to an ad and click.
M. PALAZOLA PRODUCE 2713 Chelsea Avenue
452-9797
A.S. BARBORO, INC.5020 Tuggle Road795-5310
485 N. Hollywood St. Memphis TN 38112(901) 458-2503
WWW.CHEFS-SUPPLY.COM
SERVING THE MID-SOUTH FOR OVER
45 YEARS!
Maximize your profitability …with Heartland Payment Systems® — the National Restaurant Asso-ciation and Tennessee Hospitality Association’s exclusively endorsed provider of card processing, gift marketing and payroll and tip manage-ment services. For more information, contact Ginger Rogers DeMaris, at [email protected], 501-278-6928 cell
4359 B.F. Goodrich Blvd.795-2300
“Committed to Quality Service”
LEADER IN SMART, SAFE, SUSTAINABLE OILMANAGEMENT FOR THE FOOD INDUSTRY.
Rico VigliettiAccount ManagerSoutheast Regioncell 901-652-5235Customer Care 1-888-796-4997Visit us at www.rti-inc.com
Marty HallOn-Premise Sales Representative
West Tennessee - Restaurants
671 S. Rowlett West Collierville, TN 38017Phone 901.853.5704 • Fax 901.853.5728 • Repair 866.287.3774
Interested in this Space?
contact: [email protected]
Interested in this Space?
contact: [email protected]
3R Project (Division of Corrections/ reentry program)John H. Freeman ................901-545-3175,596-8846(cell)
[email protected] Project MOSTPatricia Melton ............................................901-222-8868
[email protected] Appeal Jennifer Biggs, Food Editor ..................... 901-529-5223 [email protected] Probation Re-entry Program Gloria Simpson ......................................901-495-1460
[email protected] Memphis Chamber Amy Daniels .....................901-543-3523/569-4796(cell)
[email protected] Convention & Visitors Bureau Mary Schmitz, Tourist Information Link ..... 901-543-5327 [email protected] Flyer Hannah Sayle ......................................... 901-626-3489
[email protected] Magazine Marilyn Sadler ......................................... 901-575.9451
Memphis Light Gas & Water24 Hour Outage Number: ......................... 901-544-6500 (after business hours)24 Hour Emergency Number: ...........................901-528-4465 (Call for burst water pipes, gas leaks, power line down)Commercial Resource Center: ................ 901-528-4270(outage information during regular business hours, 7:30 a.m. - 5:00 p.m.)[email protected] & Commercial Electric Outage Reporting (reports status of current outages) .............. 901-544-6500Al Sander’s Direct Line ...... 901-528-4143, 491-5235 (cell)(Use this number during business hours for suggestions and tips on how to best utilize your energy sources.)
Memphis & Shelby County Code Enforcement Ask for a Building Plans Examiner .............. 901-379-4270Memphis & Shelby County Health Department Mr. Tyler Zerwekh............................................ 901-222-9079
National Federation of Independent Business (NFIB) Jim Brown ...............................615-874-5288, 615-337-5507
Project Green Fork Margot McNeeley ..................................... .901-292-1700ServSafeTIPS Alcohol Server Training Certification Richard Zurburg ........................................8901-61-2535
[email protected] Shelf/TABCTraining Ken Hall ....................................................901-452-8033
[email protected]/TABC Certification Sharon Sumrall ........... 901-737-6755 or 569-1207 (cell)
[email protected] Tennessee Hospitality Association Melissa McIntyre .......................................615-385-9970 [email protected]
Like us on facebook!
Important Numbers At a Glance
President ...........................................................Anthony House, Chick-fil-A901-752-3966, 230-7752, [email protected]
Vice-President .............................................Eric Vernon, The Bar-B-Q Shop 901-272-3466, 647-6146, [email protected] Treasurer .....................................................Samantha Boggs Dean, Huey’s
901-726-9693, 652-1324, [email protected] ............................................... Kate Pera, Catering for U, Alfred’s,
Automatic Slims, Café Ole901-528-1748, 488-2837, [email protected]
Sergeant-at-Arms ....................................Jerry Wilson, Fino’s from the Hill901-272-3466, 647-6146, [email protected]
Past President Ex Officio ........................Patrick Reilly, The Majestic Grille901-522-8555, 219-5630, [email protected]
2015 Elected Restaurant Officers Michelle Harris, The Peabody ................................ 901-529-4124, 305-509-1604
[email protected] Mellor, Hog Wild Real Memphis BBQ & A Moveable Feast Catering ............................................ 901-522-9453, 409-3038
2015 Appointed Officers
Restaurant MembersFayaz Abdul, Genghis Grill .....................214-335-8343, [email protected] Jordan, Holiday Deli & Ham Co. ........................... 901-755-8103, 581-8739
[email protected] J.D. Sledd, Chiwawa ...........901-207-1456, 848-4099, [email protected]
Associate MembersHale Barclay GEM Restaurant Supply ..........................901-744-7005, 490-2395
[email protected] Costabile, SYSCO Memphis, LLC .......................901-369-9287, 849-4047
[email protected] Seay, State Systems, Inc. .....................................901-542-0612, 489-0421
[email protected] Dean, West TN Crown Distributing ...................901-794-5540, 355-7961
[email protected] Jimmy Kiser, U. S. Foods ........................................901-367-3233, 270-366-9459
[email protected] Hotel/Lodging Representative:Wayne Tabor Metropolitan Memphis Hotel & Lodging Assoc. ............................................................. 901-525-5491, 569-8023
[email protected]: Mary Schmitz, Memphis Convention & Visitors Bureau ...... 901-543-5327, 496-2799
[email protected] Director: Kimberly Carlson ............... 901-488-4745, 1-888-836-5061
P.O. Box 770027 Memphis, Tennessee 38177 901/788-1000 • FAX 1-888-836-5061http://www.memphisrestaurants.comE-mail address: [email protected]
TheMeMphis RestauRant association
Newsletter
TipsThe 2015 MRA BOARD OF DIRECTORS“Our Members Hotline to the Association”