FRLA member since 1984, Mike Flury, owner of Jim & Milt’s in Tallahassee, FL, sat down with FR&L Editor Susie McKinley earlier this summer to share his “Secrets to Success.”

The history of Jim and Milt’s

Opened in 1968 by Jim Burgess and Milt Johnson, Jim and Milt’s has been a place you don’t want to miss when visiting the home of the Florida State Seminoles for 44 years.

In 1979, the restaurant was bought by Mike Flury. He and his wife, Debbie, and sons Jim, Ryan and David have owned and managed the operation since that time.

Jim and Milt’s logo is a hobo graphic that depicts the establishment’s famous “Hobo Special” – a beef and pork sandwich, Brunswick stew and fried corn – much like a meal that a “hobo” could prepare.

Describe your menu concept.

Jim and Milt’s is a Southern Barbeque restaurant serving smoked chicken, beef and pork. The country breakfast is a mainstay of the restaurant, and we also serve burgers, wings and salads.
We are mindful that we are located close to Florida State and try to offer specials that will appeal to the students as well. Our 49-cent wings, $2.99 pitchers of beer and “All You Can Eat” specials have fed students throughout their college experience.

How do you keep your menu fresh and interesting to returning guests?

We’ve added new menu offerings through the years to keep the menu fresh and current: wings, specials such as country-fried steak and mashed potatoes and sides have expanded from just two offerings to almost anything a customer would want.

Jim & Milts Owner Mike Flury and Family

What is your most popular dish?

The Yankee is our most popular menu item. It is chopped pork and beef, mixed with Jim and Milt’s secret barbeque sauce.

Chris Christini has more than 45 years of culinary experience. He has opened 19 restaurants and hotels world-wide and moved from Rome, Italy to work for the owners of Alfredo of Rome at Epcot’s Italian pavilion. In 1983, Christini opened Christini’s Ristorante Italiano in 1984 in Orlando, Florida. At Christini’s, he personally oversees all aspects of the restaurant. Christini’s impeccable reputation has drawn celebrities and dignitaries from all over the world. Christini’s has won every major restaurant award: The Ivy Award, NRN’s Restaurant Fine Dining Hall of Fame, Di Rona Distinguished Restaurant of North America Award, Best of the best Five Star Diamond Award, Best Award of Excellence by Wine Spectator, The International Award of Excellence, The Eqicuren Award for Outstanding Cuisine and Service, Zagat – “a treasure among restaurants”, The Golden Spoon Award and the AAA Four Diamond Award.

Christini’s has been a destination for visitors to Central Florida for how many years?
We have been in business for 28 years, our anniversary is coming up, May 24th.

Please describe your menu concept.
Our menu is: Gourmet - true Italian fine dining. Fresh ingredients and 100 % prepared on premises. No pre-package food.

How do you keep your menu fresh and interesting to returning guests?
We have 90 percent repeat guests; they demand consistency in our menu, and we also create daily specials.

What is your most popular dish?
Our most famous dish is our 26-oz veal chop.

Casa Marina is “the place” to stay in Key West.  How long has this beautiful property been open?
Casa Marina opened on New Year’s Eve 1920 – and has been open for 92 years.

Was Henry Flagler Casa Marina’s founder?  Do you know what the vision was for this property?
Yes, Henry Flagler was the visionary. His intention was to accommodate wealthy customers of Flagler’s Overseas Railroad, which spanned from Key West to the Florida mainland.

Casa Marina is a relaxing place to stay, yet so close to Key West.  How do you manage to maintain the quiet ambiance of your resort?
Casa Marina’s contemporary, beachfront accommodations and thoughtful amenities provide the ideal destination for relaxation. Guests can enjoy a refreshing dip in one of the two oceanfront pools, the largest private beach in Key West and and extensive array of exhilarating water sports. Casa Marina’s island atmosphere with pleasing hotel services for any type of guest makes for a memorable experience.

The Reach is your “sister” resort in Key West.  How closely do you work with this property?
The Reach is located just one block west of Casa Marina and is a  iconic boutique property that offers the best all natural sand beach in Key West.   Guests of either resort enjoy access and privileges of both properties.

What makes your hotel unique?  
Casa Marina is a flawless merging of old Key West ambiance and contemporary luxury. The 1920s architecture separates it from other resorts. In 1942, the property was bought by the US Navy, and used as officer’s quarters for the duration of World War II. Casa Marina re-emerged as a luxury hotspot in the 1950s, and played host to celebrities such as Gregory Peck, Rita Hayworth and Gary Merrill.

Jack, please tell FR&L readers about the history of Tropical Acres.
The Restaurant was opened 1949 by our mother’s cousin.  He operated it successfully from 1949 to 1964.  In 1964, the Restaurant experienced a fire and, he wasn’t going to rebuild.  It was at that time that our father stepped in and got involved as a partner.  My sister and I grew up in the “family business”.

Tropical Acres has been a destination for restaurant-goers for how many years?
Tropical Acres Steakhouse, owned and operated by the same family since 1949, has just celebrated its 63rd anniversary.  

What is Tropical Acres’ business philosophy?
Our philosophy has always been to give the customer the most value for their dollar.  We know we’ve given more food value, but value is a lot more than menu price.  It is the way you are greeted and treated; it’s the quality of your dining experience; and it’s the little extra courtesies that make dining out a special occasion.  Dining out is more than just a meal, and we’ve strived for years to make it a very pleasant experience for our guests.  Serving the best food at sensible prices in a friendly, caring atmosphere is what we do best, and we believe this is what keeps our guests coming back.

Surf & TurfPlease describe your menu concept.
Steakhouse and Seafood Restaurant.

I understand that you are renovating after a recent fire.  Please explain to readers the ups and downs of this situation.
The restaurant experienced a fire on August 31, 2011. There was substantial damage to the kitchen, bakery, laundry and storerooms, approximately 5,000 square feet. Most of the equipment was lost due to heat damage and / or water damage, and that was just the beginning of the nightmare.  Many of us, staff and family members, grew up in the restaurant.  Everyone was emotional about the damage the fire caused, but we all proceeded to assist with the clean-up. The loyalty and kindness of our staff, as well as that of the community and our customers, was the up side to this roller-coaster ride.

A Conversation with Russell C. Bond, General Manager by Susie McKinley

The Renaissance Vinoy Resort and Golf Club is a beautiful hotel located on St. Petersburg’s “downtown waterfront.”

How long has this historic property been open?
The Vinoy Park Hotel originally opened in 1925, continued through 1974 and was then closed for 18 years.  It was saved by the voters of St. Pete from the wrecking ball in the 80’s.  In 1992, the Stouffer Vinoy Resort (now Renaissance Vinoy Resort and Golf Club) opened after a $95M total renovation and restoration.  We are now celebrating 20 years.

Do you know what the vision of the original owners was?
As the story goes, the birth of the Vinoy was the result of a friendly bet one evening in 1923.  Three gentlemen -the professional golfer, Walter Hagen; Gene Elliott, a builder and Aymer Vinoy Laughner, were enjoying cocktails at the Laughner home just across the street from what is now the Renaissance Vinoy Resort and Golf Club.  Mr. Elliott and Mr. Laughner bet Walter Hagen that he couldn’t hit a golf ball off the face of a pocket watch without breaking the crystal.  He was successful several times.  That night they determined that the area across from the Laughner home should be the location for a world-class resort.  Eleven months later (amazing by any standard), the Vinoy Park Hotel opened.

Can you explain to readers what your History Gallery is?
About 6 years ago, we convinced our owners to invest in and improve the presentation of our long history.  We are on the National Registry of Historical Places and Arts, culture and history are all important for the success of the Vinoy and Downtown St. Petersburg.  We have always done and continue to offer History Tours to resort guests and locals every Wednesday through Saturday at 10:30 a.m.  Our historian, Elaine Normile, and several other docents conduct the very popular tours.  Our History Gallery includes a time line from 1900 to the present; several versions of Vinoy china from over the years; post cards from our earlier years, details of the original construction and numerous photos.

Can you tell FR&L Readers the History of Bud and Alley’s?

Scott and I were headed to Panama City for a day of surfing when Scott mentioned he would like to stop and look at the building Robert had told him about. Because the surf was so good I did not want to stop. The thought never occurred to me Scott would be asking me to be his future partner in an hour. Scott was driving and he talked me into stopping anyway.

Robert shared his vision of Seaside with us and gave us a tour of the restaurant (basically a turn key operation with the tables set and everything ready to go). After Robert left us, Scott and I had a few moments to look out over the Gulf through the back porch window and he asked me if I wanted to open a restaurant with him. It was such a beautiful place and being so impressed Robert’s vision for his future town gave me little pause. Twenty-four hours later I quit college (already enrolled in my last semester) and tossed my bachelors degree in business management and marketing to the side to open a restaurant with Scott. We named it Bud & Alley’s after Robert’s dog, “Bud” and Scott’s cat “Alley.” We wanted to create a restaurant that had great food that was unpretentious and fun. Our motto still is and was from the start: Good Food, Good People & Good Times.

Scott was the founding chef and president, and I ran the front of the house in the VP position of our newly formed corporation. We were great friends and business partners for 20 years as Bud & Alley’s grew and matured along with Seaside. We kept our overhead low and grew in very small steps. Because we were so young we had few financial needs and it did not matter to us that we were not making a lot of money in the early years. We were just happy owning our own business and playing an active role in the town making of Seaside. We closed the restaurant on Tuesdays so we could do laundry and have a day off, and we closed for the month of January so we could take a surf trip every year. We called it our winter “board” meeting. If the waves came up, we would surf before work and between shifts behind the restaurant.

In September 2011, Florida Restaurant and Lodging Editor, Susie McKinley, sat down with the management of the elegant Riverside Hotel to learn their “Secrets to Success”. The Riverside Hotel in Fort Lauderdale is a landmark on beautiful Las Olas Boulevard. 

How long has The Riverside been open?
The historic Riverside Hotel, currently celebrating its 75th anniversary, is located in the heart of Downtown Fort Lauderdale, as the only hotel on the city’s prestigious Las Olas Boulevard. Opened in 1936 by the Wells family, who also developed the Boulevard, the Riverside Hotel is both luxurious and laidback, mixing Caribbean style with old Florida charm.

Please describe the Hotel:
The 12-story property features 214 guestrooms inclusive of 6 suites accentuated by Tommy Bahama®-styled design elements, vintage décor, as well as the most discriminating detail - sweeping views overlooking the city skyline, Atlantic Ocean and New River.

FRLA staff sat down with Rhett Fischer, a fourth generation restaurateur, of Rusty’s Seafood and Oyster Bar and spoke with him recently about his family’s business.

Mr. Fischer, please tell F R & L’s readers about the history of Rusty’s Seafood.
It began on October 31, 1948 when Bernard Fischer opened one of the first restaurants in Cocoa Beach.... Bernard’s Surf. Bernard was a member of the Fischer family, which owned and operated a fleet in Port Canaveral when it was nothing more than a small fishing village.  From the very beginning to their continued success more than 60 years later, the Fischer family has not only served their community, but has hosted astronauts, movie stars and celebrity journalists.

When Bernard Fischer passed away in 1965 the family asked Rusty to take over the restaurant. Though he was in college at Florida State University, he knew the family needed him to work in the business, so he went home. By 1988, he had opened the first Rusty’s Seafood and Oyster Bar, which became an instant success and in 1992, they opened Rusty’s at the Port. Today, Rusty (my dad) and I continue the family tradition in Port Canaveral where it all began. The future of Port Canaveral is exciting and the Fischer Family looks forward to serving their community and the world for another 60 years!

Angela Robbins photo, True Moxie Studios

How long have you been in business?
The hotel opened in 1923 as the Hamilton Hotel.  Originally, the hotel had fifty rooms.  In 1976, it was purchased by the John Spang family, remodeled and reconfigured into twenty-eight rooms of different sizes.

How did Park Plaza get its start -- what was your vision and / or motivation?
We wanted to provide service, charm and a “home away from home” to business travelers and visitors to Winter Park.

What makes your hotel unique?
It has the ambiance of a vintage hotel in the European style.  Located in the center of Winter Park close to shopping and restaurants, it is the only hotel on Park Avenue.]]>http://restaurantandlodging.com/secrets-of-success/rss-comments-entry-12472557.xmlRestaurant and Lodging.comMon, 08 Aug 2011 13:20:00 +0000http://restaurantandlodging.com/secrets-of-success/mom-dads.html273302:11514443:12472624For Nearly 50 Years, One of Tallahassee’s
Favorite Italian Restaurants

Mom and Dad’s has been a favorite restaurant of Tallahasseans and visitors alike for how many years?
Mom and Dad’s has been in business 48 years, 49 years in July 2011. Our family owns several Mom and Dad’s located throughout Northern Florida.  Mom and Dad’s is open every Tuesday through Saturday every week of the year. The restaurant capacity is 88 seats.
The first Mom and Dad’s Italian Restaurant opened in Defuniak Springs, Florida in 1949. From there the business grew to Pace, Gainesville, Lady Lake, Tallahassee, Thomasville and Valdosta, Georgia. The Pace and Gainesville stores are closed now though.

Describe your menu concept and explain how they approach changing it to keep things fresh & new:
Our menu is comprised of standard Italian classics, although they don’t taste standard. For example we have lasagna, chicken marsala, veal and chicken picatta, fettucine alfredo, spaghetti, baked ziti, etc. Everything is made from “scratch”. Our pasta is made daily and our sauce is made fresh every second day. We run daily specials as well.

What is your most popular dish?
Our most popular dishes are spaghetti, lasagna and Spaghetti A-La-Bruzzi. A-La-Bruzzi is homemade spaghetti with meat sauce, mushrooms and two different kinds of cheeses baked in the oven. It is named after a province in the Central part of Italy which is where I am from.
I think our customers keep coming back to Mom and Dad’s because our food is consistently good. The same person has prepared or overseen our food preparation ever since we opened.