The Main Entree Fall 2014

the

Offi cial Magazine of the Alabama Restaurant & Hospitality AllianceMain Entrée

Vol. 3 Issue 4

Stars of the Industry Awards

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5• Alabama Restaurant and Hospitality Alliance • The Main Entrée • Vol. 3 Issue 4 •

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7 Letter From Mindy B. Hanan

8 2014 Board of Directors

9 ARHA Benefi ts and Services

9 New ARHA Members

10 Grand Pineapple Golf Challenge

12 “BEST” of the Taste of the River Region

14 Government Affairs News

16 Hospitality Stars of the Industry Awards:• Lifetime Achievement Award,

Bob Baumhower• Legislator of the Year,

Representative Paul DeMarco• Hotelier of the Year, Mark P. Noyes,• Restaurateur of the Year, Kevin & Stacy Brown• Supplier of the Year, Mike Powell• Restaurant Manager of the Year,

Stephen Pierce• Chef of the Year, David Bancroft• Humanitarian of the Year, Kim Smith• Tourism Promoter of the Year, Tynette Lynch• Spirit Award, Amelia Moore• Hospitality Department Manager of the Year,

John Hamme• Bartender of the Year Competition,

Caleb Reeves• Front of the House Hospitality, Barry Bukstein• Back of the House Hospitality, Allison Duke• Front of the House Restaurant, Brooke Mobley• Back of the House Restaurant,

Jessica Hardwick

31 ServSafe® Workshops

Our StaffMindy B. Hanan, J.D., President: Contributor

Lisa Lott, Administrative Assistant: Account Executive

Shea Perkins: Membership Sales Manager

Contact UsThe Offi cial Magazine of the Alabama Restaurant and Hospitality Alliance.

www.stayandplayalabama.com

phone: 334.244.1320

fax: 334.244.9800

[email protected]

61B Market Place Montgomery, AL 36117

Table of Contents 16 Stars Winners

29 Evening Highlights


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7 Letter From Mindy B. Hanan

8 2014 Board of Directors

9 ARHA Benefi ts and Services

9 New ARHA Members

10 Grand Pineapple Golf Challenge

12 “BEST” of the Taste of the River Region

14 Government Affairs News

16 Hospitality Stars of the Industry Awards:• Lifetime Achievement Award,

Bob Baumhower• Legislator of the Year,

Representative Paul DeMarco• Hotelier of the Year, Mark P. Noyes,• Restaurateur of the Year, Kevin & Stacy Brown• Supplier of the Year, Mike Powell• Restaurant Manager of the Year,

Stephen Pierce• Chef of the Year, David Bancroft• Humanitarian of the Year, Kim Smith• Tourism Promoter of the Year, Tynette Lynch• Spirit Award, Amelia Moore• Hospitality Department Manager of the Year,

John Hamme• Bartender of the Year Competition,

Caleb Reeves• Front of the House Hospitality, Barry Bukstein• Back of the House Hospitality, Allison Duke• Front of the House Restaurant, Brooke Mobley• Back of the House Restaurant,

Jessica Hardwick

31 ServSafe® Workshops

Our StaffMindy B. Hanan, J.D., President: Contributor

Lisa Lott, Administrative Assistant: Account Executive

Shea Perkins: Membership Sales Manager

Contact UsThe Offi cial Magazine of the Alabama Restaurant and Hospitality Alliance.

www.stayandplayalabama.com

phone: 334.244.1320

fax: 334.244.9800

[email protected]

61B Market Place Montgomery, AL 36117

Table of Contents 16 Stars Winners

29 Evening Highlights

With Heartland, you get the solutions you need to help your business improve and grow. Discover the peace of mind that comes with knowledgeable resources, industry-leading security and clear communication from a company that cares as much about the success of your business as you do.

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Payment Processing

Payroll Solutions

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You believe in

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I just attended my fi rst Stars of the Industry Awards Dinner and it is a memory that will not be forgotten. Congratulations to all the nomi-nees and award winners. It was a wonderful evening showcasing not only Alabama’s fi nest hotels and restaurants but the great individu-als that work within these businesses. It was a delight to experience this event and I would again like to extend our thanks to Hans van der Reijden and the wonderful staff at the Hotel at Auburn University for providing us with such an exceptional evening.

In addition we completed our inaugural Grand Pineapple Golf Challenge. Thank you to Mike Powell with Royal Cup for heading this up. It was a great day for golf and the event was a huge success. The money raised will benefi t the Alabama Restaurant and Hospitality Alliance (ARHA) Education Foundation and our political action committees. Also, thanks to Nick Hart-mann of Alabama Power for the spectacular trophies that he created for the golf tourna-ment and the beautiful ice sculptures he pro-vided for the Stars of the Industry event.

At the annual meeting in October, we elected board members and offi cers for the coming year. Congratulations to Brandt Tucker of Wil-lie’s Wings & Stuff of Auburn on being elect-ed Chairman of the Board. The other offi cers elected were: Vice Chairman–Tony Smith, Treasurer–Hans van der Reijden, Secretary–Eric Duggan and Immediate Past Chairman–Mark Noyes. We sincerely appreciate the dedica-tion, leadership and personal commitment Mark has provided for ARHA and the Alabama Hospitality Association over the past years.

This is an exciting time of opportunity and growth for ARHA. As we begin the new year, we will be reaching out to our membership in your local communities. If you are interested in being involved in a local chapter or participat-ing on a committee, please let us know.

2015 will bring us a new Congress and a new State Legislature. Please be sure to read the article from our lobbyists, Miller Development Group, regarding the new political landscape. Healthcare reform and immigration reform will again be major issues for the coming year. Our industries are heavily dependent on what hap-pens in Montgomery and Washington, DC and it is vital that you stay informed and abreast of the issues.

On behalf of the Alabama Restaurant and Hospitality Alliance, we wish you and your fam-ily a safe and happy holiday season! Thank you for your membership and we look forward to a great new year.

Letter From Our President, Mindy B. Hanan, J.D.

Congratulations to Our Industry Stars

We wish you a safe and happy holiday season…We look forward to a great new year!


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Payment Processing

Payroll Solutions

Marketing Solutions


You believe in

maximizing profits.




I just attended my fi rst Stars of the Industry Awards Dinner and it is a memory that will not be forgotten. Congratulations to all the nomi-nees and award winners. It was a wonderful evening showcasing not only Alabama’s fi nest hotels and restaurants but the great individu-als that work within these businesses. It was a delight to experience this event and I would again like to extend our thanks to Hans van der Reijden and the wonderful staff at the Hotel at Auburn University for providing us with such an exceptional evening.

In addition we completed our inaugural Grand Pineapple Golf Challenge. Thank you to Mike Powell with Royal Cup for heading this up. It was a great day for golf and the event was a huge success. The money raised will benefi t the Alabama Restaurant and Hospitality Alliance (ARHA) Education Foundation and our political action committees. Also, thanks to Nick Hart-mann of Alabama Power for the spectacular trophies that he created for the golf tourna-ment and the beautiful ice sculptures he pro-vided for the Stars of the Industry event.

At the annual meeting in October, we elected board members and offi cers for the coming year. Congratulations to Brandt Tucker of Wil-lie’s Wings & Stuff of Auburn on being elect-ed Chairman of the Board. The other offi cers elected were: Vice Chairman–Tony Smith, Treasurer–Hans van der Reijden, Secretary–Eric Duggan and Immediate Past Chairman–Mark Noyes. We sincerely appreciate the dedica-tion, leadership and personal commitment Mark has provided for ARHA and the Alabama Hospitality Association over the past years.

This is an exciting time of opportunity and growth for ARHA. As we begin the new year, we will be reaching out to our membership in your local communities. If you are interested in being involved in a local chapter or participat-ing on a committee, please let us know.

2015 will bring us a new Congress and a new State Legislature. Please be sure to read the article from our lobbyists, Miller Development Group, regarding the new political landscape. Healthcare reform and immigration reform will again be major issues for the coming year. Our industries are heavily dependent on what hap-pens in Montgomery and Washington, DC and it is vital that you stay informed and abreast of the issues.

On behalf of the Alabama Restaurant and Hospitality Alliance, we wish you and your fam-ily a safe and happy holiday season! Thank you for your membership and we look forward to a great new year.

Letter From Our President, Mindy B. Hanan, J.D.

Congratulations to Our Industry Stars

We wish you a safe and happy holiday season…We look forward to a great new year!

• Alabama Restaurant and Hospitality Alliance • The Main Entrée • Vol. 3 Issue 4 •8

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Alabama Restaurant and Hospitality Alliance

2014 Board of Directors

Officers and Executive Committee

Chairman: Mark Noyes, Birmingham Sheraton

Vice Chairman: Brandt Tucker, Willies Wings and Stuff

Secretary: Hans Van Der Reijden, The Hotel at Auburn University

Treasurer: Tony Smith, Longhorn Steakhouse

NRA Representative: Brian Moore, Tenda Chick

AHLA Representative: Pedro Mandoki, Mandoki Hospitality

Immediate Past Chairman:Bill Lloyd, Wilhagan’s of Tuscaloosa LLC

President:Mindy B. Hanan, J.D.

Regular Directors-Restaurant

Bob Baumhower, Aloha Hospitality

Eric Duggan, Eastside Grille

BJ Fratesi, Rosie’s Restaurants Inc

John Irby, Irby Enterprises/Sidney’s

Danny Martin, Steakout

Bob Omainsky, Wintzell’s Oyster House

Wayne Reaves, Manna Enterprises, Inc

Regular Directors-Lodging

Tracy Adams, Perdido Beach Resort

Kent Blackinton, Renaissance Riverview Plaza

Mike Eveleth, Spectrum Resorts

Neela Patel, Best Western Gadsden Hotel

Jay Prater, Marriott/Grand National

Toby Wilson, Wilson Hospitality Management

Bill Dowling, Westin Huntsville

Rick Smith, Renaissance Ross Bridge Hotel

Regular Directors-Tourism

Marie Arighi, Von Braun Center

Sara Hamlin, Birmingham CVB

Tami Reist, Alabama Mountain Lakes Tourist Association

Tom White, U S Space and Rocket Center

Other Directors

Nick Hartmann, Alabama Power Company

David Martin, Auburn University

Joseph Mitchell, Jefferson State Community College

Rusti Price

Tynette Lynch

Rick Schaffer, Mobile Gas

Patti Culp, Alabama Travel Council

Allied Directors

Mike Bertani, S&D Coffee

George Lane, Wood Fruitticher Grocery Co

Stephen Marino, Business Insurance Group

Jim Miller, Coastal Human Resource Group

Michael Powell, Royal Cup Coffee

James Robinson, Alabama Gas Corporation

Tom Ruszkowski, Red Diamond Food Service

Robert Smith, Alabama Power Company

Clayton Taylor, Alabama Insurance Exchange

Bill Truxal, Heartland Payment Systems


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2014 Board of Directors

Officers and Executive Committee

Chairman: Mark Noyes, Birmingham Sheraton

Vice Chairman: Brandt Tucker, Willies Wings and Stuff

Secretary: Hans Van Der Reijden, The Hotel at Auburn University

Treasurer: Tony Smith, Longhorn Steakhouse

NRA Representative: Brian Moore, Tenda Chick

AHLA Representative: Pedro Mandoki, Mandoki Hospitality

Immediate Past Chairman:Bill Lloyd, Wilhagan’s of Tuscaloosa LLC

President:Mindy B. Hanan, J.D.

Regular Directors-Restaurant


Eric Duggan, Eastside Grille

BJ Fratesi, Rosie’s Restaurants Inc

John Irby, Irby Enterprises/Sidney’s

Danny Martin, Steakout

Bob Omainsky, Wintzell’s Oyster House

Wayne Reaves, Manna Enterprises, Inc

Regular Directors-Lodging

Tracy Adams, Perdido Beach Resort

Kent Blackinton, Renaissance Riverview Plaza

Mike Eveleth, Spectrum Resorts

Neela Patel, Best Western Gadsden Hotel

Jay Prater, Marriott/Grand National

Toby Wilson, Wilson Hospitality Management

Bill Dowling, Westin Huntsville

Rick Smith, Renaissance Ross Bridge Hotel

Regular Directors-Tourism

Marie Arighi, Von Braun Center

Sara Hamlin, Birmingham CVB

Tami Reist, Alabama Mountain Lakes Tourist Association

Tom White, U S Space and Rocket Center

Other Directors

Nick Hartmann, Alabama Power Company

David Martin, Auburn University

Joseph Mitchell, Jefferson State Community College

Rusti Price

Tynette Lynch

Rick Schaffer, Mobile Gas

Patti Culp, Alabama Travel Council

Allied Directors

Mike Bertani, S&D Coffee

George Lane, Wood Fruitticher Grocery Co

Stephen Marino, Business Insurance Group

Jim Miller, Coastal Human Resource Group

Michael Powell, Royal Cup Coffee

James Robinson, Alabama Gas Corporation

Tom Ruszkowski, Red Diamond Food Service

Robert Smith, Alabama Power Company

Clayton Taylor, Alabama Insurance Exchange

Bill Truxal, Heartland Payment Systems


ARHA News

Benefi ts and Services

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Bishop’s Eastside Pub & Grill: Huntsville

Bishop’s Hwy 53 Pub & Grill: Huntsville

Bishop’s Pub & Grill: Huntsville

Buffalo Wild Wings: Decatur

Buffalo Wild Wings: Florence

Captain D’s: Mobile

CIMA Insurance Agency: Gardendale

Dixie Landing Café: Little River

Holiday Inn Research Park: Huntsville

Isabella’s Steakhouse at Pinzone’s: Fairhope

Island Wing Company: Mobile

Pelican Patio: Fairhope

Pinzone’s Italian Downtown: Fairhope

Raggedy Ann’s Country Café: Bessemer

Smokee Hollow BBQ: Eldridge

Stoney’s BBQ: Mobile

Tamara’s Downtown: Fairhope

The Beach Club: Gulf Shores

The Dinner Table: Luverne

Turquoise Place: Orange Beach

Twin Peaks: Hoover

Village Deli at Pinzone’s: Fairhope

Village Wine Bar at Pinzone’s: Fairhope

Welcome New ARHA Members

The Alabama Restaurant and Hospitality Alli-ance (ARHA) represents over 1,200 member restaurants, lodging properties, tourist-related entities, & industry service companies. Togeth-er we are the voice of the Alabama Foodser-vice, Hospitality & Tourism Industry.

If you are not already a member, join today and start taking advantage of the many bene-fi ts and services you can receive as an added value of being an ARHA member.

Benefi ts include ARHA Communications along with savings on the following services:

• BMI• Fishbowl Marketing• ServSafe® Alcohol • ServSafe® Food Safety Certifi cation

• WellCard Health• Heartland Payment Systems• AlaCOMP (Workers Compensation Fund)• Conference America • Offi ce Depot• Career Builders• Free Admission to the Atlanta

Foodservice Expo • Free Admission to National Restaurant

Association Show in Chicago (Restaurants)• National Restaurant Association

Membership (Restaurants)

For more information contact: Shea Perkins at 334.244.1320 or visit www.alabamarestaurants.com.


ARHA News

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Bishop’s Eastside Pub & Grill: Huntsville

Bishop’s Hwy 53 Pub & Grill: Huntsville

Bishop’s Pub & Grill: Huntsville

Buffalo Wild Wings: Decatur

Buffalo Wild Wings: Florence

Captain D’s: Mobile

CIMA Insurance Agency: Gardendale

Dixie Landing Café: Little River

Holiday Inn Research Park: Huntsville

Isabella’s Steakhouse at Pinzone’s: Fairhope

Island Wing Company: Mobile

Pelican Patio: Fairhope

Pinzone’s Italian Downtown: Fairhope

Raggedy Ann’s Country Café: Bessemer

Smokee Hollow BBQ: Eldridge

Stoney’s BBQ: Mobile

Tamara’s Downtown: Fairhope

The Beach Club: Gulf Shores

The Dinner Table: Luverne

Turquoise Place: Orange Beach

Twin Peaks: Hoover

Village Deli at Pinzone’s: Fairhope

Village Wine Bar at Pinzone’s: Fairhope

Welcome New ARHA Members

The Alabama Restaurant and Hospitality Alli-ance (ARHA) represents over 1,200 member restaurants, lodging properties, tourist-related entities, & industry service companies. Togeth-er we are the voice of the Alabama Foodser-vice, Hospitality & Tourism Industry.

If you are not already a member, join today and start taking advantage of the many bene-fi ts and services you can receive as an added value of being an ARHA member.

Benefi ts include ARHA Communications along with savings on the following services:

• BMI• Fishbowl Marketing• ServSafe® Alcohol • ServSafe® Food Safety Certifi cation

• WellCard Health• Heartland Payment Systems• AlaCOMP (Workers Compensation Fund)• Conference America • Offi ce Depot• Career Builders• Free Admission to the Atlanta

Foodservice Expo • Free Admission to National Restaurant

Association Show in Chicago (Restaurants)• National Restaurant Association

Membership (Restaurants)

For more information contact: Shea Perkins at 334.244.1320 or visit www.alabamarestaurants.com.

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Grand Pineapple Golf ChallengeThanks to all our members who supported us by playing and providing prizes for the tournament!

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ePlatinum SponsorsMerchants FoodserviceUS Foods

Special Thank You to Our SponsorsSilver SponsorsS & D CoffeeMobile Gas

Breakfast SponsorJack’s Family Restaurants

Lunch Sponsor Tenda Chick

Beverage Cart SponsorTSC Associates

Putting Contest SponsorRed Diamond

General SponsorsAlaCOMPAlabama Insurance ExchangeCoca-Cola

Heartland Payment SystemsPerdido Beach ResortRoyal Cup Coffee


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ePlatinum SponsorsMerchants FoodserviceUS Foods

Special Thank You to Our SponsorsSilver SponsorsS & D CoffeeMobile Gas

Breakfast SponsorJack’s Family Restaurants

Lunch Sponsor Tenda Chick

Beverage Cart SponsorTSC Associates

Putting Contest SponsorRed Diamond

General SponsorsAlaCOMPAlabama Insurance ExchangeCoca-Cola

Heartland Payment SystemsPerdido Beach ResortRoyal Cup Coffee

ARHA News

“BEST” of the Taste of the River Region 2014Th

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ARHA News

“BEST” of the Taste of the River Region 2014Th

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Best Appetizer Entrée: A Catered Affair

Best Chicken Entrée: Tenda Chick

Best Pork Entrée: Pike Road Butcher Block

Best Seafood Entrée: Jack’s Seafood Shack

Best Beef Entree: Mr. Gus’ Ristorante

Best Soup/Chowder: Eastside Grille

Best Southern Fixin’s: Martha’s Place

Best Specialty Drink: Republic National

Best Dessert: Bob’s Victory Grille

Best Decorated Booth: US Foods


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Best Appetizer Entrée: A Catered Affair

Best Chicken Entrée: Tenda Chick

Best Pork Entrée: Pike Road Butcher Block

Best Seafood Entrée: Jack’s Seafood Shack

Best Beef Entree: Mr. Gus’ Ristorante

Best Soup/Chowder: Eastside Grille

Best Southern Fixin’s: Martha’s Place

Best Specialty Drink: Republic National

Best Dessert: Bob’s Victory Grille

Best Decorated Booth: US Foods


As expected the Republican sweep nation-wide was indicative of the sweep that held true for the state-wide and legislative races here in Alabama. In fact, more gains were made than even predicted. Currently, just one white Democrat, Senator Billy Beasley, of Clio, remains in the Senate down from four the previous four years with one win by the only white female Senator, Independent candidate, Senator Harri Anne Smith who represents the Dothan area. This gives the Republican Majority a whopping 26 of the 35 seats. And, the number of white Democrats in the House dropped from ten to six. Those four seats will now be held by Republi-cans and ups the Republican majority in the 105 member chamber from 66 seats to 72 seats.

The Senate Republicans have already met and voted for Senator Del Marsh, Anniston, to continue his leadership of the Senate as Senate Pro Tempore. Along with Senator Greg Reed, Jasper, replaced Senator Jabo Waggoner, Vestavia as Majority Leader. Senator Waggoner will continue to chair the powerful Rules Committee. The House Republicans held a closed door meeting and unoffi cially re-elected Representa-tive Mike Hubbard, Auburn, as Speaker and no changes in the current lineup of leadership leaving Representative Victor Gaston, Mobile, as Speaker Pro Tem and Representative Mick-

Government Affairs News

Election Results Predictable–Upcoming Session Not so PredictableArticle by Deborah K. Miller, Partner, Miller Development Group

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ey Hammon, Decatur, as Majority Leader. The “REAL” vote takes place in January for Speaker and Speaker Pro Tem.

So everything should be predictable and busi-ness as usual? Not so much.

The district make-up is now being challenged and was heard by the Supreme Court but not expected to rule until 2015. Black Democrats say the GOP did it by misusing the landmark voting-rights law, intended to ensure the right to vote for southern blacks, to instead limit their voting strength. Republicans, they argue, re-lied too heavily on race to draw new electoral maps following the 2010 census. The Supreme Court is said to frown upon districts drawn by race but not for partisan advantage.

Hubbard, who is facing a 23 count felony in-dictment, makes the state of affairs in Ala-bama unpredictable. Should the trial occur prior to the session that begins in March the outcome could certainly change that offi ce and key chairmanships.

Further challenges lie in the fact that the state’s General Fund budget which pays for most non-education funding in the state is projected to

have a defi cit of at least $200 million due to escalating costs in the state’s Medicaid and Corrections systems. Thus far, lawmakers have refused to add new taxes or revenue to the budget. However, with the Corrections system being investigated by the federal government and a possible federal takeover if the system is not funded, those in the business of politics believe to rule out additional taxes and fees would be a mistake. All of which is a challenge for the Alabama Restaurant and Hospitality Alliance (ARHA) and its lobbying team. Our industry has often been plagued with regulation and taxes on products and services. But rest assured, we are attempting to touch all of the bases espe-cially members who are either restaurateurs or who have ties to the restaurant, hospitality and lodging industry. Those members of the legisla-ture all were successfully re-elected and ARHA continues to reach out to them even now in the interim.

So, as the saying still goes in politics, “the only thing that is predictable is it is unpredictable” remains even more prevalent as we forward the ARHA agenda.




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ey Hammon, Decatur, as Majority Leader. The “REAL” vote takes place in January for Speaker and Speaker Pro Tem.

So everything should be predictable and busi-ness as usual? Not so much.

The district make-up is now being challenged and was heard by the Supreme Court but not expected to rule until 2015. Black Democrats say the GOP did it by misusing the landmark voting-rights law, intended to ensure the right to vote for southern blacks, to instead limit their voting strength. Republicans, they argue, re-lied too heavily on race to draw new electoral maps following the 2010 census. The Supreme Court is said to frown upon districts drawn by race but not for partisan advantage.

Hubbard, who is facing a 23 count felony in-dictment, makes the state of affairs in Ala-bama unpredictable. Should the trial occur prior to the session that begins in March the outcome could certainly change that offi ce and key chairmanships.

Further challenges lie in the fact that the state’s General Fund budget which pays for most non-education funding in the state is projected to

have a defi cit of at least $200 million due to escalating costs in the state’s Medicaid and Corrections systems. Thus far, lawmakers have refused to add new taxes or revenue to the budget. However, with the Corrections system being investigated by the federal government and a possible federal takeover if the system is not funded, those in the business of politics believe to rule out additional taxes and fees would be a mistake. All of which is a challenge for the Alabama Restaurant and Hospitality Alliance (ARHA) and its lobbying team. Our industry has often been plagued with regulation and taxes on products and services. But rest assured, we are attempting to touch all of the bases espe-cially members who are either restaurateurs or who have ties to the restaurant, hospitality and lodging industry. Those members of the legisla-ture all were successfully re-elected and ARHA continues to reach out to them even now in the interim.

So, as the saying still goes in politics, “the only thing that is predictable is it is unpredictable” remains even more prevalent as we forward the ARHA agenda.




Hospitality Stars of the Industry AwardsNominated by YOU! The voice of the industry.

This year’s Hospitality Stars of the Industry Dinner and Awards was held at the Hotel at Auburn University and Dixon Conference Center in Auburn on October 27, 2014. Every year this Award Ceremony honors some of the industry’s most committed and hardest working individuals in the lodging, tourism, and restaurant industry. This year’s event was no different, with awards going to dedicated people whose achievements reach far beyond their restaurants or hotels.

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Lifetime Achievement Award


The Lifetime Achievement Award was present-ed to Bob Baumhower of Aloha Hospitality. Bob opened his fi rst restaurant in 1981 on the campus of the University of Alabama. Known as the very fi rst restaurant in the state of Ala-bama to serve buffalo chicken wings, Wings and Whiskers was just the start for Bob Baum-hower. His relentless passions fueled new goals every day and were the building blocks that helped him grow his empire throughout the state of Alabama. That empire is still growing today as he now has several different brands and in some cases operates in 30,000 square foot superstores.

When it comes to his restaurants, Bob is still very hands on-he is a student of the game and has worked every position in the restaurant person-ally, and still does to this day. On any given day you might catch Bob in the back of one of his restaurants washing dishes or preparing drinks behind the bar. He is a fi rm believer in doing whatever it takes and thrives in providing a personal touch and adding a fun element to the overall dining experience that can take a

great meal and turn it into a memorable one.Bob is a unique individual who volunteers ideas so that other people’s projects can succeed. He always fi nds a way to help and never seeks or asks for thanks. When the Year of Alabama Food was announced by the Alabama Tour-ism Department, Bob made sure the logo was printed on each of the menus in all his Alabama restaurants. When the photo exhibit of The Art of Alabama Food in New York was announced, Bob drove through the snow all the way to New York in January to help and participate and along the way stopping to help stranded motorists in snow-bound At-lanta. When he heard about The Year of Ala-bama Parks, he contacted the Department of Conservation and donated tons of food for the events at Alabama State Parks. His events alone were the highlight of the 75th anniversary of Alabama’s State Parks.

Hard work, a positive attitude and a passion for greatness are just a few reasons Bob was awarded the Lifetime Achievement Award.

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Lifetime Achievement Award


The Lifetime Achievement Award was present-ed to Bob Baumhower of Aloha Hospitality. Bob opened his fi rst restaurant in 1981 on the campus of the University of Alabama. Known as the very fi rst restaurant in the state of Ala-bama to serve buffalo chicken wings, Wings and Whiskers was just the start for Bob Baum-hower. His relentless passions fueled new goals every day and were the building blocks that helped him grow his empire throughout the state of Alabama. That empire is still growing today as he now has several different brands and in some cases operates in 30,000 square foot superstores.

When it comes to his restaurants, Bob is still very hands on-he is a student of the game and has worked every position in the restaurant person-ally, and still does to this day. On any given day you might catch Bob in the back of one of his restaurants washing dishes or preparing drinks behind the bar. He is a fi rm believer in doing whatever it takes and thrives in providing a personal touch and adding a fun element to the overall dining experience that can take a

great meal and turn it into a memorable one.Bob is a unique individual who volunteers ideas so that other people’s projects can succeed. He always fi nds a way to help and never seeks or asks for thanks. When the Year of Alabama Food was announced by the Alabama Tour-ism Department, Bob made sure the logo was printed on each of the menus in all his Alabama restaurants. When the photo exhibit of The Art of Alabama Food in New York was announced, Bob drove through the snow all the way to New York in January to help and participate and along the way stopping to help stranded motorists in snow-bound At-lanta. When he heard about The Year of Ala-bama Parks, he contacted the Department of Conservation and donated tons of food for the events at Alabama State Parks. His events alone were the highlight of the 75th anniversary of Alabama’s State Parks.

Hard work, a positive attitude and a passion for greatness are just a few reasons Bob was awarded the Lifetime Achievement Award.

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The Legislator of the Year Award was given to Representative Paul DeMarco who received recognition for his work to promote pro-busi-ness legislation during his time in the legisla-ture. He chairs the House Judiciary Committee where he has protected the interests of hotels and restaurants alike.

In the 2014 session Representative DeMarco championed the “Taxpayers Bill of Rights” dur-ing his service in the House of Representatives. It was a priority bill for the Alabama Restaurant and Hospitality Alliance (ARHA) while leading an effort to block legislation that would have resulted in frivolous lawsuits for businesses. He worked on legislation such as the Common-

sense Consumption Act and workers’ compen-sation reform. He has worked alongside Miller Development Group to help further the inter-ests of ARHA.

Representative Paul DeMarco was elected in 2005 in a special election to the Alabama House of Representatives to represent portions of the Birmingham suburbs of Homewood, Hoover, Mountain Brook and Vestavia Hills.

He is currently serving on the Executive Board of the Boy Scouts of America and the Alabama Division of the American Cancer Society.

Legislator of the Year

Representative Paul DeMarco

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The Legislator of the Year Award was given to Representative Paul DeMarco who received recognition for his work to promote pro-busi-ness legislation during his time in the legisla-ture. He chairs the House Judiciary Committee where he has protected the interests of hotels and restaurants alike.

In the 2014 session Representative DeMarco championed the “Taxpayers Bill of Rights” dur-ing his service in the House of Representatives. It was a priority bill for the Alabama Restaurant and Hospitality Alliance (ARHA) while leading an effort to block legislation that would have resulted in frivolous lawsuits for businesses. He worked on legislation such as the Common-

sense Consumption Act and workers’ compen-sation reform. He has worked alongside Miller Development Group to help further the inter-ests of ARHA.

Representative Paul DeMarco was elected in 2005 in a special election to the Alabama House of Representatives to represent portions of the Birmingham suburbs of Homewood, Hoover, Mountain Brook and Vestavia Hills.

He is currently serving on the Executive Board of the Boy Scouts of America and the Alabama Division of the American Cancer Society.

Legislator of the Year

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The 2014 Hotelier of the Year is Mark P. Noyes of the Sheraton Birmingham Hotel. Noyes has been the General Manager for over 15 years at the Sheraton Birmingham. Prior to his time there he held leadership positions in cities through-out the United States including New Orleans, Denver, Winston-Salem, Tulsa, Philadelphia, San Francisco, Los Angeles and others.

With the opening of the new Westin Birmingham in February 2013, Mark became the Complex General Manager for both hotels with a total of 1,051 rooms. Since he arrived in Birmingham, it has always been his vision to extend Star-wood’s footprint in the city and state. His hard work and dedication paid off when the Wes-tin opened its doors on Valentine’s Day of last year. Besides being instrumental in the opening of the new hotel, Mark played a key role in the development of Uptown at the BJCC as well. This new entertainment district houses seven amazing restaurants and bars.

The key to Mark’s approach for Starwood Ho-tels & Resorts was his passion for the restaurant and hospitality business and it helped in ne-gotiating the agreement to bring Todd English P.U.B. to Alabama and introduce his full service concept restaurant, The TE Public Urban Bar, PUB. Throughout Alabama Mark continues to be an avid promoter of the hospitality industry.

Mark treats his managers and associates like they are more than employees. They are moth-ers, fathers, sons, daughters, sisters, brothers and they are positive and active members of their communities and military. Mark helped in the creation of a “Hotel Benevolent Fund” to help associates in need. The fund has been used numerous times and each associate knows that it’s there in case of an emergency. With almost 500 associates and 65 managers at the Westin, Sheraton, and TE PUB restaurant, Mark knows he is responsible for their livelihoods and he does not take that responsibility lightly.

Hotelier of the Year

Mark P. Noyes, Sheraton Birmingham

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The 2014 Hotelier of the Year is Mark P. Noyes of the Sheraton Birmingham Hotel. Noyes has been the General Manager for over 15 years at the Sheraton Birmingham. Prior to his time there he held leadership positions in cities through-out the United States including New Orleans, Denver, Winston-Salem, Tulsa, Philadelphia, San Francisco, Los Angeles and others.

With the opening of the new Westin Birmingham in February 2013, Mark became the Complex General Manager for both hotels with a total of 1,051 rooms. Since he arrived in Birmingham, it has always been his vision to extend Star-wood’s footprint in the city and state. His hard work and dedication paid off when the Wes-tin opened its doors on Valentine’s Day of last year. Besides being instrumental in the opening of the new hotel, Mark played a key role in the development of Uptown at the BJCC as well. This new entertainment district houses seven amazing restaurants and bars.

The key to Mark’s approach for Starwood Ho-tels & Resorts was his passion for the restaurant and hospitality business and it helped in ne-gotiating the agreement to bring Todd English P.U.B. to Alabama and introduce his full service concept restaurant, The TE Public Urban Bar, PUB. Throughout Alabama Mark continues to be an avid promoter of the hospitality industry.

Mark treats his managers and associates like they are more than employees. They are moth-ers, fathers, sons, daughters, sisters, brothers and they are positive and active members of their communities and military. Mark helped in the creation of a “Hotel Benevolent Fund” to help associates in need. The fund has been used numerous times and each associate knows that it’s there in case of an emergency. With almost 500 associates and 65 managers at the Westin, Sheraton, and TE PUB restaurant, Mark knows he is responsible for their livelihoods and he does not take that responsibility lightly.

Hotelier of the Year

Mark P. Noyes, Sheraton BirminghamThe

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Restaurateur of the Year was presented to Kevin and Stacy Brown of Chicken Salad Chick. Most people think it’s crazy when they hear that Kevin and Stacy built an entire restaurant concept around chicken salad.

Chicken Salad Chick was born out of necessity when Stacy, then a recently divorced stay-at-home mom needed to find a way to provide for her children. Stacy thought she could come up with the perfect chicken salad recipe, as a self-proclaimed chicken salad fanatic. She then had the idea to sell it to her friends and neighbors to make ends meet and put food on the table for her kids. She started off making four flavors of chicken salad out of her own kitchen and selling it by walking down the street with a basket. Unfortunately her success didn’t go unnoticed, and the health department forced her to shut down her at-home business. She had to decide in that moment what she would do, “Do I take a 9-5 job,” which is what she was trying to avoid in order to properly provide for her kids, “or do I take a big risk and leap for-ward into the restaurant business?” She ended up taking that chance and opened a take-out restaurant shortly after with a revamped menu featuring 12 flavors of chicken salad, all the flavors were named after special “chicks”

who helped her get started. That takeout res-taurant grew quickly into a dine-in restaurant and they were presented with the opportunity to franchise. Since 2008, Chicken Salad Chick has opened 26 restaurants in 6 states, with 85 locations sold and plans to expand as far west as Texas in the coming years.

The Browns are extremely dedicated to run-ning a restaurant through flawless execution of all policies and procedures while providing each guest with a superb and memorable ex-perience. Even though Kevin is currently bat-tling cancer he still manages to get in the of-fice most days and continues to lead his team through this exciting growth phase.

Kevin and Stacy have recently established the Chicken Salad Chick Foundation. Forming a partnership with the American Cancer Society to help find a cure for cancer and help those affected by the disease. They are in the midst of planning and fundraising for the Inaugural Chicken Salad Chick Golf Tournament. All pro-ceeds will go to East Alabama Cancer Center in Opelika where Kevin receives treatment, the Montgomery Cancer Center and the Ameri-can Cancer Society.

Restaurateur of the Year

Kevin & Stacy Brown, Chicken Salad Chick

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Restaurateur of the Year was presented to Kevin and Stacy Brown of Chicken Salad Chick. Most people think it’s crazy when they hear that Kevin and Stacy built an entire restaurant concept around chicken salad.

Chicken Salad Chick was born out of necessity when Stacy, then a recently divorced stay-at-home mom needed to find a way to provide for her children. Stacy thought she could come up with the perfect chicken salad recipe, as a self-proclaimed chicken salad fanatic. She then had the idea to sell it to her friends and neighbors to make ends meet and put food on the table for her kids. She started off making four flavors of chicken salad out of her own kitchen and selling it by walking down the street with a basket. Unfortunately her success didn’t go unnoticed, and the health department forced her to shut down her at-home business. She had to decide in that moment what she would do, “Do I take a 9-5 job,” which is what she was trying to avoid in order to properly provide for her kids, “or do I take a big risk and leap for-ward into the restaurant business?” She ended up taking that chance and opened a take-out restaurant shortly after with a revamped menu featuring 12 flavors of chicken salad, all the flavors were named after special “chicks”

who helped her get started. That takeout res-taurant grew quickly into a dine-in restaurant and they were presented with the opportunity to franchise. Since 2008, Chicken Salad Chick has opened 26 restaurants in 6 states, with 85 locations sold and plans to expand as far west as Texas in the coming years.

The Browns are extremely dedicated to run-ning a restaurant through flawless execution of all policies and procedures while providing each guest with a superb and memorable ex-perience. Even though Kevin is currently bat-tling cancer he still manages to get in the of-fice most days and continues to lead his team through this exciting growth phase.

Kevin and Stacy have recently established the Chicken Salad Chick Foundation. Forming a partnership with the American Cancer Society to help find a cure for cancer and help those affected by the disease. They are in the midst of planning and fundraising for the Inaugural Chicken Salad Chick Golf Tournament. All pro-ceeds will go to East Alabama Cancer Center in Opelika where Kevin receives treatment, the Montgomery Cancer Center and the Ameri-can Cancer Society.

Restaurateur of the Year

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Supplier of the Year for 2014 is Mike Powell of Royal Cup Coffee. Mike started with Royal Cup Coffee as an Account Executive (AE) out of the corporate office in Birmingham in 1997, within the first 9 months he was promoted to Regional AE in Washington, DC. In 2001 he was promot-ed yet again to Branch Manager over the DC Metro Branch, and from late 2003 to 2011, he was the District Manager for the Mid-Atlantic States. Then in 2011, when long-time Regional Manager Bob Reed retired, Mike was the first choice to succeed him as Regional Manager in Birmingham. In addition, he manages sev-eral national accounts and works on product development.

He has won all the awards Royal Cup has to offer, from “Manager of the Year” to “Salesper-son of the Year.” Under his tutelage, many of his staff have gone on to win the same awards several times over.

Mike’s strength comes from his rapport with, and tireless support of the industry. Mike sup-ports numerous groups and is at the forefront of industry events. Royal Cup is a major sponsor for virtually all major conferences and events in Alabama, due to Mike’s persistence in con-vincing his superiors of the benefits of doing so for the company.

He serves on the Board of the Alabama Res-taurant and Hospitality Alliance and is one of the group’s most active board members. This year he is Chairman of the “Grand Pineapple Golf Challenge” and under his leadership, this event was a great success. Mike is admired by his customers and peers alike, and has earned the respect from the industry.

Supplier of the Year

Mike Powell, Royal Cup Coffee

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Supplier of the Year for 2014 is Mike Powell of Royal Cup Coffee. Mike started with Royal Cup Coffee as an Account Executive (AE) out of the corporate office in Birmingham in 1997, within the first 9 months he was promoted to Regional AE in Washington, DC. In 2001 he was promot-ed yet again to Branch Manager over the DC Metro Branch, and from late 2003 to 2011, he was the District Manager for the Mid-Atlantic States. Then in 2011, when long-time Regional Manager Bob Reed retired, Mike was the first choice to succeed him as Regional Manager in Birmingham. In addition, he manages sev-eral national accounts and works on product development.

He has won all the awards Royal Cup has to offer, from “Manager of the Year” to “Salesper-son of the Year.” Under his tutelage, many of his staff have gone on to win the same awards several times over.

Mike’s strength comes from his rapport with, and tireless support of the industry. Mike sup-ports numerous groups and is at the forefront of industry events. Royal Cup is a major sponsor for virtually all major conferences and events in Alabama, due to Mike’s persistence in con-vincing his superiors of the benefits of doing so for the company.

He serves on the Board of the Alabama Res-taurant and Hospitality Alliance and is one of the group’s most active board members. This year he is Chairman of the “Grand Pineapple Golf Challenge” and under his leadership, this event was a great success. Mike is admired by his customers and peers alike, and has earned the respect from the industry.

Supplier of the Year

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Chef of the Year

David Bancroft, Acre

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Stephen Pierce, AcreThe honor for Restaurant Manager of the Year went to Stephen Pierce from Acre. Stephen al-ways had a natural gift for the comprehension of leadership and business even at a young age. He shares the same dreams and respect for our profession, and the same desire to achieve the highest of goals for the restaurant. Stephen continuously strives to excel not only in his career, but in his approach to every single day of business.

Complacency is not an option in Stephen’s mind. He has an extremely impressive level of comprehension of standard business ethics, es-pecially since he is only 26 years old. He enjoys the success of others and is always willing to give a hand to help people achieve success. The respect he shows for his managers and employees immediately creates camaraderie. The policies that he creates for the work en-vironment, along with his implemented struc-ture, allows his team the best possible chance for success. He always has a positive outlook which provides his staff with the proper exam-ple of attitude and teamwork. He is the epito-me of practicing what you preach.

Stephen has created a database of all local Alabama farms which provided easy gate-ways of communication for Auburn citizens and local restaurants to purchase locally and support our economy and food systems. This year, along with the help of the restaurant som-melier, Stephen managed a wine program that was recognized as one of the greatest wine lists in the world by Wine Spectator. He now strives to better the craft cocktail program and is gaining recognition quickly. Under his leader-ship this past year, the restaurant was recog-nized as one of the “Top 100 Restaurants in the South” by Southern Living Magazine.

Chef of the Year was presented to David Ban-croft from Acre. David is one of the most dedi-cated individuals you will ever meet. He has invested more than words can do justice to-wards being the Executive Chef at Acre.

David is extremely dedicated toward the food he cooks at Acre, and is dedicated to all the roles that come along with being a chef: a leader, teacher, student of the art, and role model. He makes sure to focus on his kitchen staff being well trained, prepared, and always striving to learn more.

Preparing great food that everybody enjoys will always be his main goal; he strives to en-sure this by communicating with the guests. He wants to know everyone’s feedback, wheth-er negative or positive, so he can adjust the menu to offer what the customers want. He is dedicated to incorporating the freshest lo-cal ingredients available. He looks all over the community to find local farmers to supply his fruits, vegetables, and meats. Acre maintains its own garden at the restaurant to supply fresh vegetables and fruits. These methods of using local farmers and maintaining their own gar-den are very inconvenient, time consuming, and more expensive than ordering from large food vendors, but it provides the restaurant with the freshest food available. It’s that extra dedication that separates him from others.


Chef of the Year

David Bancroft, Acre

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Stephen Pierce, AcreThe honor for Restaurant Manager of the Year went to Stephen Pierce from Acre. Stephen al-ways had a natural gift for the comprehension of leadership and business even at a young age. He shares the same dreams and respect for our profession, and the same desire to achieve the highest of goals for the restaurant. Stephen continuously strives to excel not only in his career, but in his approach to every single day of business.

Complacency is not an option in Stephen’s mind. He has an extremely impressive level of comprehension of standard business ethics, es-pecially since he is only 26 years old. He enjoys the success of others and is always willing to give a hand to help people achieve success. The respect he shows for his managers and employees immediately creates camaraderie. The policies that he creates for the work en-vironment, along with his implemented struc-ture, allows his team the best possible chance for success. He always has a positive outlook which provides his staff with the proper exam-ple of attitude and teamwork. He is the epito-me of practicing what you preach.

Stephen has created a database of all local Alabama farms which provided easy gate-ways of communication for Auburn citizens and local restaurants to purchase locally and support our economy and food systems. This year, along with the help of the restaurant som-melier, Stephen managed a wine program that was recognized as one of the greatest wine lists in the world by Wine Spectator. He now strives to better the craft cocktail program and is gaining recognition quickly. Under his leader-ship this past year, the restaurant was recog-nized as one of the “Top 100 Restaurants in the South” by Southern Living Magazine.

Chef of the Year was presented to David Ban-croft from Acre. David is one of the most dedi-cated individuals you will ever meet. He has invested more than words can do justice to-wards being the Executive Chef at Acre.

David is extremely dedicated toward the food he cooks at Acre, and is dedicated to all the roles that come along with being a chef: a leader, teacher, student of the art, and role model. He makes sure to focus on his kitchen staff being well trained, prepared, and always striving to learn more.

Preparing great food that everybody enjoys will always be his main goal; he strives to en-sure this by communicating with the guests. He wants to know everyone’s feedback, wheth-er negative or positive, so he can adjust the menu to offer what the customers want. He is dedicated to incorporating the freshest lo-cal ingredients available. He looks all over the community to find local farmers to supply his fruits, vegetables, and meats. Acre maintains its own garden at the restaurant to supply fresh vegetables and fruits. These methods of using local farmers and maintaining their own gar-den are very inconvenient, time consuming, and more expensive than ordering from large food vendors, but it provides the restaurant with the freshest food available. It’s that extra dedication that separates him from others.


Tourism Promoter of the Year

Tynette Lynch, Aldridge GardensTynette Lynch of Aldridge Gardens is this year’s Tour-ism Promoter of the Year. Tynette has been involved as a tourism professional for over 30 years, always focusing on tourism in the state of Alabama. As the General Manager for Wynfrey Hotel, she developed a team that not only took their job duties seriously but understood the importance of participating in tourism outside the hotel as well.

She has served as Past President of the Alabama Hospitality Association as well as Board Member and Past President of the Alabama Travel Council. Tynette is President of the Alabama Tourism Partner-ship. One of the most successful events has been the Tourism Bash. Each year the event is held to bring to-gether tourism professionals, lodging, hospitality and attractions so they can meet one on one with Ala-bama State Legislators. This is an opportunity for our tourism professionals to educate our Legislators on what tourism does for the state and their individual

districts. Now serving in the capacity of CEO for Aldridge Gardens she is continuing the focus on tourism and creating awareness of these beautiful gardens through the Southeast.

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sHumanitarian of the Year

Kim Smith, Grand Hotel Marriot ResortThe Humanitarian Award goes to Kim Smith of the Grand Hotel Marriot Resort. Kim prides herself on volunteering for projects that others might shy away from; and she is always willing to help other associ-ates in any department. She possesses a “Can-Do” attitude and will do anything that is needed, and not just matters that pertain to her area of expertise.

Kim is a member of the Order of Angels, a Mardi Gras organization that supports charitable acts for those in need. Kim goes far beyond what is required as a member and exceeds all expectations of her on a daily basis. She makes sure there are donations for Goodwill, Penelope House, Breast Cancer, the Shrin-ers and many other charitable organizations. Kim organizes her own missions of collecting coats, blan-kets, shoes, gloves, scarves, sweaters and hats to keep the homeless warm during the winter, and she delivers them herself. And if that wasn’t enough, she makes survival bags for people that include soap, deodorant, toothpaste, toothbrush, and food supplies. Kim is always willing to help those in need, she has a deep “need” to help, and hates to go to bed at night thinking there may be one hungry or needy person out there she could have helped.


Tourism Promoter of the Year

Tynette Lynch, Aldridge GardensTynette Lynch of Aldridge Gardens is this year’s Tour-ism Promoter of the Year. Tynette has been involved as a tourism professional for over 30 years, always focusing on tourism in the state of Alabama. As the General Manager for Wynfrey Hotel, she developed a team that not only took their job duties seriously but understood the importance of participating in tourism outside the hotel as well.

She has served as Past President of the Alabama Hospitality Association as well as Board Member and Past President of the Alabama Travel Council. Tynette is President of the Alabama Tourism Partner-ship. One of the most successful events has been the Tourism Bash. Each year the event is held to bring to-gether tourism professionals, lodging, hospitality and attractions so they can meet one on one with Ala-bama State Legislators. This is an opportunity for our tourism professionals to educate our Legislators on what tourism does for the state and their individual

districts. Now serving in the capacity of CEO for Aldridge Gardens she is continuing the focus on tourism and creating awareness of these beautiful gardens through the Southeast.

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sHumanitarian of the Year

Kim Smith, Grand Hotel Marriot ResortThe Humanitarian Award goes to Kim Smith of the Grand Hotel Marriot Resort. Kim prides herself on volunteering for projects that others might shy away from; and she is always willing to help other associ-ates in any department. She possesses a “Can-Do” attitude and will do anything that is needed, and not just matters that pertain to her area of expertise.

Kim is a member of the Order of Angels, a Mardi Gras organization that supports charitable acts for those in need. Kim goes far beyond what is required as a member and exceeds all expectations of her on a daily basis. She makes sure there are donations for Goodwill, Penelope House, Breast Cancer, the Shrin-ers and many other charitable organizations. Kim organizes her own missions of collecting coats, blan-kets, shoes, gloves, scarves, sweaters and hats to keep the homeless warm during the winter, and she delivers them herself. And if that wasn’t enough, she makes survival bags for people that include soap, deodorant, toothpaste, toothbrush, and food supplies. Kim is always willing to help those in need, she has a deep “need” to help, and hates to go to bed at night thinking there may be one hungry or needy person out there she could have helped.


Spirit Award

Amelia Moore, Renaissance Mobile Riverview PlazaAmelia Moore of the Renaissance Mobile Riverview Plaza is the Spirit Award winner. Amelia began work-ing with the hotel as a steward in the culinary depart-ment in January 1996. There is no other associate at the hotel who embodies “The Spirit of Hospitality” like Amelia does. She lives with her own personal chal-lenges everyday but never lets that affect her work, she puts on a happy face and gives her employer the best she has to give with no exceptions.

Amelia works in the back of the house, so it is not the guests who benefit from Amelia’s spirit, but the em-ployees who receive the gift of her presence daily.

Amelia doesn’t look at newcomers as strangers; she treats Riverview as if it belongs to her personally, and treats those fortunate enough to call her a friend as if they are her family. She is as much a part of the daily successes as any one person could be with her posi-tive energy and infectious smile. She is a cheerleader, an encourager, and someone who truly loves her fellow man. Amelia embodies the heart and soul of all that is good in our human society, and her spirit represents something that is not easy to define and is rarely found in today’s workplace. Amelia is the true “Spirit of The Riverview”, as she embodies all that any of us could aspire to be.

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Hospitality Department Manager of the YearJohn Hamme, Perdido Beach ResortThe Hospitality Department Manager of the Year of the Perdido Beach Resort, Chef John Hamme. Many words can be used to describe Chef John but the most accurate is determined. Not only is he deter-mined to improve himself, but to make the place that he represents better. His motto is “You as a per-son or business, can only go as far as the least talent-ed person on your team.” He has taken many indi-viduals and molded them into kitchen warriors. He is a great mentor, teacher and professional. His careful advice, direction and desire to share his knowledge with all of his staff, while often carrying the largest load makes him stand out as a hard worker and as a man who isn’t afraid to get his hands dirty.

Chef John actively manages both the front of the house and back of the house by assuming a dual role in leadership. He is the “Chef&B” and is active in both of these roles. Simply overseeing the kitchen operations of the hotel is a challenge, so to find one person with qualities strong enough to manage all aspects of the food & beverage operations is unusual. This once again shows his natural talent and perpetual drive to go that extra mile and do whatever is necessary to get the job done right.


Spirit Award

Amelia Moore, Renaissance Mobile Riverview PlazaAmelia Moore of the Renaissance Mobile Riverview Plaza is the Spirit Award winner. Amelia began work-ing with the hotel as a steward in the culinary depart-ment in January 1996. There is no other associate at the hotel who embodies “The Spirit of Hospitality” like Amelia does. She lives with her own personal chal-lenges everyday but never lets that affect her work, she puts on a happy face and gives her employer the best she has to give with no exceptions.

Amelia works in the back of the house, so it is not the guests who benefit from Amelia’s spirit, but the em-ployees who receive the gift of her presence daily.

Amelia doesn’t look at newcomers as strangers; she treats Riverview as if it belongs to her personally, and treats those fortunate enough to call her a friend as if they are her family. She is as much a part of the daily successes as any one person could be with her posi-tive energy and infectious smile. She is a cheerleader, an encourager, and someone who truly loves her fellow man. Amelia embodies the heart and soul of all that is good in our human society, and her spirit represents something that is not easy to define and is rarely found in today’s workplace. Amelia is the true “Spirit of The Riverview”, as she embodies all that any of us could aspire to be.

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Hospitality Department Manager of the YearJohn Hamme, Perdido Beach ResortThe Hospitality Department Manager of the Year of the Perdido Beach Resort, Chef John Hamme. Many words can be used to describe Chef John but the most accurate is determined. Not only is he deter-mined to improve himself, but to make the place that he represents better. His motto is “You as a per-son or business, can only go as far as the least talent-ed person on your team.” He has taken many indi-viduals and molded them into kitchen warriors. He is a great mentor, teacher and professional. His careful advice, direction and desire to share his knowledge with all of his staff, while often carrying the largest load makes him stand out as a hard worker and as a man who isn’t afraid to get his hands dirty.

Chef John actively manages both the front of the house and back of the house by assuming a dual role in leadership. He is the “Chef&B” and is active in both of these roles. Simply overseeing the kitchen operations of the hotel is a challenge, so to find one person with qualities strong enough to manage all aspects of the food & beverage operations is unusual. This once again shows his natural talent and perpetual drive to go that extra mile and do whatever is necessary to get the job done right.


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sBartender of the Year

Caleb Reeves, TacoritaThe Bartender of the Year is always a favorite and this year Caleb Reeves of Tacorita was no different. Caleb likes to create unique cocktails based on the customer’s likes and dislikes paying close attention to every detail.

Caleb has been behind the bar for seven years and was a past finalist in the ARHA state bar-tender competition. His passion for the bever-age industry drives him to continue his education by traveling to various breweries, distilleries, and vineyards in order to better master his craft. He is a walking dictionary on beers and he assists in training servers on specialty beers to allow them to better sell product offerings. His personality is addictive and infectious, which leads to him be-ing constantly praised for the phenomenal ser-vice he provides at the bar, he draws you in and makes you feel right at home. Caleb is someone that many strive to imitate, but it is clear that they cannot duplicate.

He is the bar manager and cocktail founder for Tacorita, a bar and authentic Mexican restau-rant in downtown Auburn. He provides guests with superior service and a smile, all while main-taining quality production of the drinks ordered.


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sBartender of the Year

Caleb Reeves, TacoritaThe Bartender of the Year is always a favorite and this year Caleb Reeves of Tacorita was no different. Caleb likes to create unique cocktails based on the customer’s likes and dislikes paying close attention to every detail.

Caleb has been behind the bar for seven years and was a past finalist in the ARHA state bar-tender competition. His passion for the bever-age industry drives him to continue his education by traveling to various breweries, distilleries, and vineyards in order to better master his craft. He is a walking dictionary on beers and he assists in training servers on specialty beers to allow them to better sell product offerings. His personality is addictive and infectious, which leads to him be-ing constantly praised for the phenomenal ser-vice he provides at the bar, he draws you in and makes you feel right at home. Caleb is someone that many strive to imitate, but it is clear that they cannot duplicate.

He is the bar manager and cocktail founder for Tacorita, a bar and authentic Mexican restau-rant in downtown Auburn. He provides guests with superior service and a smile, all while main-taining quality production of the drinks ordered.


Barry Bukstein from the Renaissance Riverview Plaza is the Front of the House Hospitality Employee of the Year. Barry has been employed with the Renaissance Mobile Riverview Plaza Hotel since October 2006 in the role of concierge. Barry practices his artful hu-man interactions in both the lobby and 28th floor concierge lounge. Over the years Barry has received numerous guest and event coordinator comments and recognition, all praising his excellence in service and great attitude. Barry is a favorite with the kids who come to visit the hotel. His pockets are always full of candy and he comes up with hilarious jokes that are age-appropriate.

On his own initiative, Barry has proactively reinvent-ed the hotels database of guest information. This in-cludes directional cards, restaurant information and local attraction cards, and walking maps. The front desk uses this information on a daily basis to field ac-curate and relevant information to the guests on the local area. It’s not uncommon to walk through the lobby and see Barry in the middle of a group of laughing guests. Barry makes it his business to know every group that is coming in and what their special needs will be. He goes about planning his lobby “act” for their visit. It is amazing to watch Barry work the lobby crowd. He truly is an ambas-sador for the hotel and the city of Mobile.

Front of the House Hospitality Employee of the Year

Barry Bukstein, Renaissance Riverview Plaza

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Allison Duke of The Hotel at Auburn University is the Back of the House Hospitality Employee of the Year. Allison is one of those rare individuals who seamlessly works outside her specific area of responsibility freely without complaint. She is so creative that the hotel uses her for decor and artwork instead of hiring out-side vendors. She is the heart of the hotel’s social media soul…driving their business to the top of the heap not only in area hotels, but as a leader in the business community for social media engagement.

Allison is willing to step in without being asked, her ini-tiative is unmatched, whether it is to take pictures for guests or assist with the planning, set up and execu-tion of in house events. Allison grabs the bull by the horns to ensure that the hotel is timely with internal promotions on social media. She will pick up the chef to drive to the farmer’s market in order to get a great action shot picking up produce.

Allison is involved in helping drive local awareness for the hotel’s primary charity Storybook Farms. She was nominated in 2012 and 2013 for the “Capella Hotel Group Zeitgeist Award.” She received the Zeitgeist award in 2013 for her commitment to providing guests with reliable, loyal, worldly and memorable experiences.

Back of the House Hospitality Employee of the Year

Allison Duke, The Hotel at Auburn University


Barry Bukstein from the Renaissance Riverview Plaza is the Front of the House Hospitality Employee of the Year. Barry has been employed with the Renaissance Mobile Riverview Plaza Hotel since October 2006 in the role of concierge. Barry practices his artful hu-man interactions in both the lobby and 28th floor concierge lounge. Over the years Barry has received numerous guest and event coordinator comments and recognition, all praising his excellence in service and great attitude. Barry is a favorite with the kids who come to visit the hotel. His pockets are always full of candy and he comes up with hilarious jokes that are age-appropriate.

On his own initiative, Barry has proactively reinvent-ed the hotels database of guest information. This in-cludes directional cards, restaurant information and local attraction cards, and walking maps. The front desk uses this information on a daily basis to field ac-curate and relevant information to the guests on the local area. It’s not uncommon to walk through the lobby and see Barry in the middle of a group of laughing guests. Barry makes it his business to know every group that is coming in and what their special needs will be. He goes about planning his lobby “act” for their visit. It is amazing to watch Barry work the lobby crowd. He truly is an ambas-sador for the hotel and the city of Mobile.

Front of the House Hospitality Employee of the Year

Barry Bukstein, Renaissance Riverview PlazaTh

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Allison Duke of The Hotel at Auburn University is the Back of the House Hospitality Employee of the Year. Allison is one of those rare individuals who seamlessly works outside her specific area of responsibility freely without complaint. She is so creative that the hotel uses her for decor and artwork instead of hiring out-side vendors. She is the heart of the hotel’s social media soul…driving their business to the top of the heap not only in area hotels, but as a leader in the business community for social media engagement.

Allison is willing to step in without being asked, her ini-tiative is unmatched, whether it is to take pictures for guests or assist with the planning, set up and execu-tion of in house events. Allison grabs the bull by the horns to ensure that the hotel is timely with internal promotions on social media. She will pick up the chef to drive to the farmer’s market in order to get a great action shot picking up produce.

Allison is involved in helping drive local awareness for the hotel’s primary charity Storybook Farms. She was nominated in 2012 and 2013 for the “Capella Hotel Group Zeitgeist Award.” She received the Zeitgeist award in 2013 for her commitment to providing guests with reliable, loyal, worldly and memorable experiences.

Back of the House Hospitality Employee of the Year

Allison Duke, The Hotel at Auburn University


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sFront of the House Restaurant Employee of the Year

Brooke Mobley, The Hotel at Auburn UniversityThe Front of the House Restaurant Employee of the Year was given to Brooke Mobley of The Hotel at Au-burn University. Brooke started in the restaurant busi-ness at the age of 15 at Firehouse Restaurant. Her 21 years in the industry given her tons of experience in different avenues and aspects of the business. After the Firehouse Restaurant she spent the next several years with Joe’s Crab Shack as a certified trainer, Red Lobster as a certified trainer and Irish Bred Pub in Opelika as a head bartender. Her background in these areas has been the driving force behind her success and has given her the tools to be successful throughout all areas of the hotel. She never hesitates to come in and assist bartenders or servers when needed even when it would mean taking away time from her family. Ultimately, her sincere ap-proach and caring personality is what sets her apart from others in our industry. Brooke was promoted to trainer and has been instrumental in working with the restaurant’s leadership team to ensure that each employee receives a proper welcome/training.

Brooke takes pride in the work that she completes and also in the training process that the hotel has in place. While they were in the process of updating the restaurant training manuals, she took the initiative to create processes and standards which have been implemented throughout the restau-rant. These processes were done on her own time at home.

Back of the House Restaurant Employee of the Year

Jessica Hardwick, Compleat AnglerThe Back of the House Restaurant Employee of the Year was given to Jessica Hardwick from Compleat Angler of Orange Beach.

Jessica Hardwick is a strong leader and trainer in the kitchen. It is not unusual to see her come in early or stay late to get the job done as needed going well beyond what is expected of her. While working, she furthered her professional career by going to school and received her Culinary Arts degree. Jessica mainly works as a prep person, but when the kitchen gets busy she stops what she’s doing and jumps on the line to assist where necessary.

She has won Compleat Angler’s “Heart of the House MVP” more times than any other team member. She is knowledgeable, dependable, honest, and a great trainer. She is the most consistent prep person Compleat Angler has had. She is an extremely hard worker and is admired by her coworkers.


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sFront of the House Restaurant Employee of the Year

Brooke Mobley, The Hotel at Auburn UniversityThe Front of the House Restaurant Employee of the Year was given to Brooke Mobley of The Hotel at Au-burn University. Brooke started in the restaurant busi-ness at the age of 15 at Firehouse Restaurant. Her 21 years in the industry given her tons of experience in different avenues and aspects of the business. After the Firehouse Restaurant she spent the next several years with Joe’s Crab Shack as a certified trainer, Red Lobster as a certified trainer and Irish Bred Pub in Opelika as a head bartender. Her background in these areas has been the driving force behind her success and has given her the tools to be successful throughout all areas of the hotel. She never hesitates to come in and assist bartenders or servers when needed even when it would mean taking away time from her family. Ultimately, her sincere ap-proach and caring personality is what sets her apart from others in our industry. Brooke was promoted to trainer and has been instrumental in working with the restaurant’s leadership team to ensure that each employee receives a proper welcome/training.

Brooke takes pride in the work that she completes and also in the training process that the hotel has in place. While they were in the process of updating the restaurant training manuals, she took the initiative to create processes and standards which have been implemented throughout the restau-rant. These processes were done on her own time at home.

Back of the House Restaurant Employee of the Year

Jessica Hardwick, Compleat AnglerThe Back of the House Restaurant Employee of the Year was given to Jessica Hardwick from Compleat Angler of Orange Beach.

Jessica Hardwick is a strong leader and trainer in the kitchen. It is not unusual to see her come in early or stay late to get the job done as needed going well beyond what is expected of her. While working, she furthered her professional career by going to school and received her Culinary Arts degree. Jessica mainly works as a prep person, but when the kitchen gets busy she stops what she’s doing and jumps on the line to assist where necessary.

She has won Compleat Angler’s “Heart of the House MVP” more times than any other team member. She is knowledgeable, dependable, honest, and a great trainer. She is the most consistent prep person Compleat Angler has had. She is an extremely hard worker and is admired by her coworkers.

ALABAMA INSURANCE EXCHANGERestaurant Insurance Coverage Specialist

(Since 1979)• Property Insurance• Restaurant Liability• Auto and Delivery• Crime• Excess Umbrella

• Workers Compensation• Liquor Liability• Employment Related Discrimination• Trade Name Restoration• Food Borne Illness

2032 Valleydale RoadBirmingham AL 35244

Contact: Clayton Taylor x-103 Tel: (205) 988-0800 Tel: (800) 476-0801 Fax: (205) 987-2080 [email protected]

All types of Restaurants-Family Style, Fast Food, White TableclothSpecial programs for Franchise Operations Bars & Taverns

Do the MATH and interpret the STAR report

WWW.AHLEI.ORG/CHIA

CHIA Online ReviewCertification in Hotel Industry Analytics (CHIA) Online Review Program

Geared to revenue managers, general managers, corporate staff, and research professionals, the CHIA Online Review Program demonstrates how to analyze various types of hotel industry data and to make strategic inferences based upon that analy-sis. Learn how to “do the math” and interpret the STAR reports to identify specific areas of improve-ment.

The CHIA Online Review Program has been spe-cifically developed to prepare candidates for the CHIA exam. This valuable resource provides an in-depth review of the program content and includes both condensed and expanded versions of the training. Quiz questions are also included to help target preparation activities and test the candi-date’s comprehension of hotel industry analytics.

The CHIA is jointly offered by the American Hotel & Lodging Educational Institute (AHLEI) and STR.

Learn more: https://www.ahlei.org/CHIA/


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Evening Highlights


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Evening Highlights

2nd Annual ProStart® Student Invitational

February 7, 2015Jefferson State University:4600 Valleydale Rd, Birmingham, AL 35242

The Alabama Restaurant & Hospitality Alliance Foundation is excited to announce our 2015 ProStart® Invitational. Culinary students from all over the state will be participating in culinary and management competitions. This one–day event allows ProStart® students to showcase the skills that they have honed in the classroom. We are currently looking for sponsors and judg-es for the competition.

For more details contact Tashana Thomas at [email protected].

Culinary Competition: With one hour to prepare a three course meal, teams of four students are judged on knife skills, team work, sanitation, menu presentation, and most importantly, taste.

Hospitality Management: Teams develop a business proposal for a new restaurant concept, create an oral presentation and a visual display.

The ProStart® Invitational draws media at-tention while providing young profession-als with industry experience. Participants may receive scholarships and are eligible to compete in the national competition.

Alabama Restaurant & Hospitality Alliance Foundation


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January 2015 1/5/2015: Mobile

1/6/2015: Huntsville

1/7/2015: Birmingham

1/8/2015: Gulf Shores

1/12/2015: Anniston

1/19/2015: Auburn 1/26/2015: Dothan

1/26/2015: Calera

1/27/2015: Montgomery

February 2015 2/3/2015: Birmingham

2/5/2015: Daphne

2/9/2015: Atmore


2/11/2015: Florence

2/17/2015: Tuscaloosa

2/18/2015: Saraland

2/19/2015: Andalusia

2/23/2015: Dothan

2/25/2015: Gadsden

2/26/2015: Bay Minette

March 2015 3/2/2015: Spanish Fort



3/9/2015: Mobile

3/10/2015: Fort Payne


3/23/2015: Auburn 3/30/2015: Dothan

Food Protection Manager Certifi cation Examination

ServSafe® Workshops Schedule

Go to www.stayandplayalabama.com for more information & additional class offerings.

Be sure to use the member login to receive Alabama Restaurant and Hospitality Alliance (ARHA) member discounts!


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January 2015 1/5/2015: Mobile



1/8/2015: Gulf Shores

1/12/2015: Anniston

1/19/2015: Auburn 1/26/2015: Dothan

1/26/2015: Calera


February 2015 2/3/2015: Birmingham

2/5/2015: Daphne

2/9/2015: Atmore


2/11/2015: Florence

2/17/2015: Tuscaloosa

2/18/2015: Saraland

2/19/2015: Andalusia

2/23/2015: Dothan

2/25/2015: Gadsden

2/26/2015: Bay Minette

March 2015 3/2/2015: Spanish Fort



3/9/2015: Mobile

3/10/2015: Fort Payne


3/23/2015: Auburn 3/30/2015: Dothan

Food Protection Manager Certifi cation Examination

ServSafe® Workshops Schedule

Go to www.stayandplayalabama.com for more information & additional class offerings.

Be sure to use the member login to receive Alabama Restaurant and Hospitality Alliance (ARHA) member discounts!

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