• 09 May 2013 1:39 PM | Anonymous member (Administrator)
    May 7 marked the last day for Governor Deal to sign legislation into law passed from the 2013 General Assembly.

    Below is a list of bills that Governor Deal signed that the Chamber either deemed “Scorecard” issues for 2013 or were Chamber-backed legislation.

    Scorecard Legislation Signed into Law

    HB 154: Workers’ Compensation Reform - includes changes to the current worker’s compensation system that will manage employer costs while ensuring compensation for injured workers. Law becomes effective July 1, 2013.

    HB 188: Aid to Military Families Seeking Employment Certification - designed to help qualified military veterans and their spouses certified or trained in certain skilled trades to obtain an expedited Georgia license or certification, expediting employment opportunities for trained veterans. Law becomes effective July 1, 2013.

    HB 244: Improvements to Georgia’s Teacher Evaluation System - ties state teacher evaluations more directly to student achievement and builds a more transparent and uniform system to determine the effectiveness of teachers in Georgia’s classrooms beginning with the 2014-2015 school year. Law becomes effective July 1, 2014.

    HB 318: Georgia Tourism Development Act (includes Angel Investor Tax Credit and Invest Georgia) - updates the current process for granting tax exemptions for certain tourism projects. It also addresses a top Chamber priority – identifying new sources of venture capital funding for high-tech and start-up companies by extending the current angel investor tax credit and creating a new public-private mechanism for funding called Invest Georgia. Law is effective as of governor’s signature.

    HB 336: Changes to Offers of Settlement - clarifies the amount of time an insurer has to respond to an offer of settlement for certain claims and allows the defendant to make inquiries regarding the terms of the offer without that action being considered a counteroffer or rejection. Law becomes effective July 1, 2013.

    HB: 361: State Labor Reforms - Paycheck Protection for Union Dues – allows employees to choose whether or not to be part of a union by requiring that authorization for union dues be renewed and allowing the revocation of that authorization at any time. The bill exempts any contract or collective bargaining agreement currently in place as well as any professional association composed exclusively of educators, firefighters or law enforcement officers. Law becomes effective July 1, 2013.

    HB 372: HOPE Grant Eligibility - adjusts the academic qualifications for the state’s HOPE Grant – which provides tuition funding for technical college – in order to provide workforce training to more students. Law becomes effective July 1, 2013.

    SB 24: Medicaid Funding Plan - allows the Georgia Department of Community Health to fill a shortfall in the state Medicaid program, protecting hospitals from having to cut important services, and helping many rural hospitals across the state avoid closure. Law was effective as of governor’s signature on 2/13/2013

    SB 113: Clarifying Laws for Issuing Summons to a Corporate Entity - amends Georgia law by codifying a more direct official process as to how a claimant can serve a corporate entity with a legal summons. Law becomes effective July 1, 2013.

    Chamber-Supported bills Signed into Law

    HB 164: Sales Tax Exemption for Use of Certain Equipment/Property in Aircraft Maintenance - supports Georgia’s growing aviation industry by continuing the sales tax exemption for engines, parts, and property used in the maintenance and repair of aircraft. Law becomes effective July 1, 2013.

    HB 475: Reciprocal Drivers’ Licenses - authorizes the Commissioner of Department of Driver Services (DDS) to establish a reciprocal driver's license program in Georgia with foreign nations. Individuals could only qualify for the reciprocal license program if their home country offers similar opportunities for Georgians and has similar driving rules and regulations. Law becomes effective July 1, 2013.

    SB 179: Public Contracts - SB 179 clarifies bonding requirements for state and local government public works projects, and allows government to provide contract incentives for early project completion and damages for late project completion. Law is effective as of governor’s signature.
  • 09 May 2013 1:31 PM | Anonymous member (Administrator)

    No-shows customers who make reservations and then never show up can chip away at a restaurant’s profits. Here are some ways to deter no-shows and boost your bottom line.

    Confirmation, please
    Confirm reservations to help ensure customers honor them.

    • Put it in writing. Consider sending an e-mail confirmation. Online reservation systems like Freebookings, OpenTable, Urbanspoon’s Rezbook, Savored and CityEats automatically send a message confirming all the details.
    • Make the call. A brief phone call the day before the reservation can help jog the memory of diners. Use the call to enhance the dining experience by checking on customer requests, such as dietary needs and seating preferences, and whether the party will be celebrating a special occasion.
    • Facilitate cancellations. “Make it easy for people to cancel,” says Sherri Kimes, professor of service operations management at Cornell University School of Hotel Administration. “Diners find it frustrating when they call to cancel, and the phone just rings and rings.” Consider using an outsourced reservations service like Table Maestro to help you handle phone calls, says Kimes, or invite customers to text you with their cancelations. An online reservation system also makes cancelations a breeze.

    Make it your policy
    A clear reservation policy can help reduce the cost of no-shows.

    • Give them their 15 minutes. It’s customary to hold tables for 15 minutes before declaring the party a no-show. If guests call to say they will be late, some establishments will hold the table longer.
    • Show me the credit card. Some restaurants require deposits or credit card numbers when diners make reservations and charge for no-shows. Establishments may choose to waive these fees if they can seat another party. Even if you don’t routinely ask for deposits or credit card numbers, you might choose to for holidays and for parties of six or more. You can also sell advance “tickets” to special prix-fixe meals on occasions such as New Year’s Eve.
    • Come another time. Consider applying any no-show charges to a gift certificate so that customers will be encouraged to try your establishment at a later date.
    • Stop repeat no-shows. OpenTable automatically sends an e-mail to patrons indicating that they were no-shows. A customer’s OpenTable account is terminated after four no-shows in a year.
    • Keep your end of the deal. Credit card reservations may drive away some potential customers. If you require a deposit on a reservation, be sure to seat guests promptly when they arrive, or you could lose valuable repeat business.

    Fill your tables
    • Have a backup. “Some restaurants overbook slightly to protect against no-shows,” says Kimes. Consider factors like your no-show rate and weather conditions when deciding how much to safely overbook.
    • Reward reservations. Consider offering perks to customers who honor their reservations. For example, OpenTable awards Dining Rewards points that can be redeemed for dining certificates valid at any OpenTable restaurant.
    • Offer incentives for off-peak times. For example, on Savored, restaurants promote discounts of up to 40% during slower times.
    • There’s an app for that. When cancelations leave you with empty tables, take advantage of smart-phone technology to contact customers in the proximity and offer them last-minute deals. The Leloca app, which is free for users, charges restaurants about $1 for each customer it brings into your location. With the Foursquare app, restaurants can encourage diners to “check in” within a certain timeframe by rewarding them with perks like a free appetizer. Rezbook’s “Right Now” feature also allows you to spread the word about immediate availability.
  • 06 May 2013 2:38 PM | Anonymous member (Administrator)

    New research from the National Restaurant Association (NRA) shows that more than one-quarter of American adults will celebrate Mother’s Day by dining out, and nearly one in 10 will rely on restaurant takeout or delivery for their special Mother’s Day meal. Overall, the NRA projects that 80 million American adults will enjoy restaurant meals on May 12, 2013.

    “Restaurants continue to play an important role in holiday celebrations, and Mother’s Day remains the most popular holiday on which to dine out,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the National Restaurant Association. “Restaurant takeout and delivery is also becoming an increasingly popular option for holiday meals, as it also is for many Americans’ every-day meal choices. Eight in 10 consumers say going to restaurants is a better use of leisure time than cooking and cleaning up, and that is especially true on special occasions. ”

    The NRA’s new research shows that 7 percent of adults plan to order restaurant takeout or delivery for their special Mother’s Day meal this year, with younger consumers and consumers with young children in their household are the most likely to do so. Ten percent of 18-34-year olds and 14 percent of 35-44-year-olds say they will order takeout or delivery on May 12, and so do 11 percent of households with children under 13.

    Dinner remains the most popular meal for which to dine out on Mother’s Day, with 55 percent of those who plan to dine out on Mother’s Day selecting the evening meal period.  Thirty-four percent celebrate mom at lunch, 30 percent at brunch and 12 percent at breakfast. 23 percent plan to have more than one restaurant meal on May 12.

    The NRA also surveyed moms about which type of restaurant they would most like to visit for their special Mother’s Day meal. Steak, seafood or barbeque was the most popular category at about one-third (34 percent), followed by American cuisine at about one-quarter (24 percent), ethnic cuisine and buffets, both at about one in five (21 and 19 percent, respectively). Among ethnic cuisines, Italian was the most preferred, followed by Mexican and Asian.

    The National Restaurant Association surveyed 1,000 American adults April 25-28 about their plans for Mother’s Day 2013. The estimate of 80 million Americans dining out or ordering restaurant takeout or delivery this Mother’s Day is based on economic analysis and projections, as well as research conducted by the NRA over the last two decades. 

  • 06 May 2013 9:16 AM | Anonymous member (Administrator)
    By Robert Wagner, CPA

    Sales volume grew modestly at Atlanta’s independent restaurants in Quarter 1 2013. Sales at Atlanta restaurants increased in that quarter 2.4% over sales for Q1 2012. This increase contrasts with Q1 2012 when Atlanta restaurants experienced a quarterly comparable sales increase of 6.8% over Q1, 2011.

    Quarter 2013 vs. 2012
    Positive sales gains were reported by 61% of the 88 area restaurants surveyed. That leaves 39% with negative Q1 sales trends. Of the restaurants surveyed, 10% reported double-digit sales gains in Q1 2013.

    Robert Wagner, NetFinancials president states that, “Q1 was a challenging quarter for Atlanta restaurants. Viewed in isolation, Q1 Atlanta restaurant sales growth was anemic and worrisome. But, viewed in the broader national trend, Atlanta sales growth takes on a different appearance. Nationally the Q1 restaurant sales trend was negative 1.3% according to Black Box Intelligence, a restaurant sales and traffic-tracking company. Atlanta restaurant sales growth in Q1 while modest is at least positive. This shows that Atlanta restaurants can and, in the first quarter, did buck the national downward trend. It is significant that a majority, a full 61% surveyed, experienced positive sales growth in Q1 2013.”

    “Restaurant operators attribute the tepid Q1 results to bad weather and sagging consumer confidence. For many operators the quarter was salvaged by strong March 2013 sales.”

    The Sample
    The 88 independently-operated, non-franchise restaurants were drawn from the metro Atlanta market. Total Q1 2013 survey sales volume was $50,806,603. Our sample included restaurants in Atlanta’s fast-casual, casual and fine-dining segments opened at least 15 months.

    Robert Wagner, CPA is president of NetFinancials, Inc. which provides a full range of tax and accounting services for restaurant companies. Email: Direct: 404-874-7002

    This NetFinancials restaurant sales survey is provided free of charge as a service to the restaurant industry.

  • 02 May 2013 9:16 AM | Anonymous member (Administrator)
    University also announces Institute for Culinary Sustainability and Hospitality to meet industry demand.

    A new bachelor’s degree in Culinary Sustainability and Hospitality at Kennesaw State University moves the farm-to-table concept from the plate to the bottom line, looking at the economic advantages of implementing sustainable practices throughout the food service industry.

    This week the Board of Regents of the University System of Georgia approved the new interdisciplinary degree, which will be administered by Kennesaw State’s newly formed Institute for Culinary Sustainability and Hospitality.

    “Kennesaw State leads the way in offering unique and relevant degree programs to serve our students and the employers who hire our graduates,” said President Daniel S. Papp. “The culinary field is a high-growth, high-demand market, and we are well positioned to offer a cutting-edge program that will attract outstanding students, as well as strong industry support.”

    Designed by top industry experts, the bachelor’s degree program has been shaped to offer a unique approach to the study of culinary and hospitality management – infusing the curriculum with knowledge in sustainability, while also emphasizing food science, nutritional analysis, resource conservation, and essential business skills and abilities.

    “In a restaurant context, a dollar in energy savings equates to $12.50 in restaurant sales, which at an 8 percent margin, increases the restaurant’s profitability without touching turnover or menu pricing,” said Christian Hardigree, director of Kennesaw State’s Institute for Culinary Sustainability and Hospitality. “In the culinary and hospitality industries there is a lot of talk about sustainability on the plate, but we need to enhance education of sustainability beyond the plate.”

    Organizers expect to enroll 150 students in the program’s first year and upwards of 400 students in the fourth year. The first two courses, “Introduction to Culinary Sustainability and Hospitality” and “World Cuisines and Culture,” will be offered this fall. In addition to their formal classroom studies, students will be required to complete 600 hours of hands-on experience as they complete their course work.

    Graduates of the innovative new degree program will be prepared to implement and manage sustainable practices in restaurants, hospitals, adult and child care facilities, food manufacturing and distribution, hotels and airlines, to name a few career options.

    “The goal of this Institute is to be the epicenter for teaching and research as it relates to sustainable practices in culinary and hospitality management,” Hardigree said. “The typical American meal travels 1,500 miles to your plate, and it contains ingredients from five different countries. From all perspectives, buying local is better.”

    One of the differentiators of the new degree program is the partnership it will have with Kennesaw State’s award-winning Culinary and Hospitality Services Department, which is renowned for its efforts in sustainability in its food service operation. The Culinary and Hospitality Services operates The Commons student dining hall and oversees the university’s “farm-to-table” food program.

    “The academic program is designed so our students can intern with Culinary and Hospitality Services on campus, ensuring graduates will have consistency in their skill sets, and we will know the level of sustainability being taught through those internships,” Hardigree said.

    Through its farm-to-table program, Kennesaw State harvests honey from 42 bee colonies, and grows herbs and heirloom variety fruits and vegetables on 65 acres across three organic campus farms, which the university owns or operates. Future plans include programs to produce aged cheese and organic dairy, olive orchards and an oil press on the farm.

    “Students in Kennesaw State’s Institute for Culinary Sustainability and Hospitality will have opportunities here that they can’t get at other culinary schools undefined like bee keeping, hydroponics and water reclamation,” said Gary Coltek, the university’s director of Culinary and Hospitality Services. “Sustainability is what the Institute is all about, and that’s what we live here every day.”

    Just as The Commons procures its food locally, Coltek looks forward to the day when aspiring culinary professionals in Cobb County don’t have to look further than their own backyard for an education. Cobb County is home to 16 high school culinary programs whose students, talent and tuition have gone elsewhere in the past. There are 80 such programs statewide.

    “Hospitality is the second largest industry in the state, and we want to keep our talent local,” Coltek said.

    Just last month the National Restaurant Association recognized Kennesaw State’s Department of Culinary and Hospitality Services as one of three finalists for the 2013 Operator Innovations Award in Sustainability.

    In 2012, Kennesaw State University was listed in Princeton Review’s “Guide to 322 Green Colleges.”

    Other recent accolades for the department and The Commons include top honors from the National Association of College and Food Services for sustainability outreach and education; a 10thplace ranking in The Daily Meal’s “52 Best Colleges for Food in America”; and a top 25 ranking by Newsweek for best food on a college campus.
  • 29 Apr 2013 1:35 PM | Anonymous member (Administrator)
    On April 29th, 2013 at the Atlanta Motor Speedway, Gov. Nathan Deal signed into law HB318 Georgia Tourism Development Act; revise certain definitions; provisions--legislation that changes the procedures of the Georgia Tourism Development Act. The bill allows sales tax exemptions for certain approved projects in order to stimulate the creation of tourism attractions or the expansion of existing attractions.

    This legislation bolsters one of Georgia’s most important industries, said Deal. With these new incentives, we hope to grow the industry even more by encouraging the construction of new attractions. An existing Georgia business, such as the Atlanta Motor Speedway, also stands to benefit if it chooses to significantly expand or improve its campus. However, this bill is about more than any one location. It is about creating jobs for Georgians and taking another step toward making our state the best place in the nation in which to do business.

    The revision of the Tourism Act is based on the extensive work of the Georgia Department of Community Affairs, the Georgia Department of Revenue and the Georgia Department of Economic Development, and will allow certain companies that build new attractions to maintain a portion of their sales tax revenues for 10 years.

    Under the new law, each project is required to meet the follow criteria:
    • Must cost a minimum of $1 million
    • Must attract at least 25 percent of its visitors from out of state by its third year
    • Must not directly compete with existing Georgia businesses
  • 29 Apr 2013 10:39 AM | Anonymous member (Administrator)
    ConAgra Foods, Inc., (NYSE: CAG) in cooperation with the U.S. Food and Drug Administration (FDA) is voluntarily recalling packages of its Orville Redenbacher’s Classic Kettle Korn flavor ready-to-eat popcorn that may contain an undeclared allergen, milk. Certain bags of the Kettle Korn flavored ready-to-eat popcorn may have inadvertently been filled with white cheddar flavored popcorn, which contains an allergen, milk. The milk allergen is not declared on the Kettle Korn product label.

    People who have an allergy or severe sensitivity to milk run the risk of serious or life-threatening allergic reaction if they consume these products. There have been no illnesses reported to date in connection with this product. This product was shipped to food stores and distributors nationwide.

    The affected product, Orville Redenbacher’s Classic Kettle Korn flavor popcorn, is packaged in 5.0-ounce and 1.5-ounce red poly bags with an Orville Redenbacher’s graphic logo and picture of the popcorn product on the front panel. This voluntary recall is limited to Orville Redenbacher’s Classic Kettle Korn flavor ready-to-eat popcorn packaged in 5.0-ounce and 1.5-ounce red poly bags bearing the following UPC and Sell By dates. The UPC code is printed on the back of each bag, in the lower left corner. The Sell By date is also printed on the back of the bag, in the upper right corner. No other Orville Redenbacher’s products are impacted.

    Orville Redenbacher’s Classic Kettle Korn 5.0-ounce packages
    Case UPC: 27000 52321
    Unit UPC: 0 27000 52321 6
    Lot Codes: 5486234100, 5486234200, 5486234300
    Best By Dates: SEP 02 2013, SEP 03 2013, SEP 04 2013

    Orville Redenbacher’s Classic Kettle Korn 1.5-ounce packages
    Case UPC: 27000 52325
    Unit UPC: 0 27000 52325 4
    Lot Codes: 5486234200, 5486234300
    Best By Dates: SEP 03 2013, SEP 04 2013

    This product is a food safety concern only for people who are allergic to milk.

    In the event that consumers have purchased the impacted product, they should destroy it. Consumers who may have questions about this issue and/or wish to receive replacement product may call 866-518-4177, 24 hours a day, seven days a week.

    The issue was discovered after a consumer found white cheddar flavored popcorn in a Kettle Korn package and contacted the company. ConAgra Foods has taken the precautionary measure of notifying the FDA and is voluntarily recalling approximately 14,000 cases of the product shipped to retail food locations nationwide. ConAgra Foods will work with retail customers to ensure that the recalled products are removed from store shelves.

    ConAgra Foods is also issuing an alert through Food Allergy Research & Education (FARE) in an effort to notify any potentially impacted consumers.
  • 26 Apr 2013 11:26 AM | Anonymous member (Administrator)
    Penalties for large employers under the 2010 health care law can kick in for a number of reasons, including in cases where the health care coverage a large employer offers to its full-time employees is not considered "affordable."

    What's affordable? The law says that if a full-time employee who works for a large employer is asked to pay more than 9.5 percent of his or her household income for individual coverage under an employer’s plan, the employer’s health plan is considered unaffordable for that employee. The affordability test applies to the employer’s lowest-cost health plan, not to all health plans offered.

    Failing the affordability test can be costly for an employer. If the employee goes to an exchange and the exchange certifies that an employer’s plan is unaffordable for a particular employee and that the employee qualifies for a federal subsidy to help them buy insurance on an exchange, a large employer can be assessed $3,000 a year for each full-time employee who receives a subsidy.

    Because employers generally won’t know their employees’ household incomes, the IRS gives employers a few other ways to test affordability. These wage-based tests can give employers more certainty about affordability so they can plan accordingly. The IRS outlined three “affordability safe harbors” in proposed regulations:

    W-2 safe harbor: Under this test, a health plan is considered affordable if a full-time employee’s share of the premium for self-only coverage during a year is less than 9.5 percent of the wages the employer pays the employee that year, as reported in Box 1 of Form W-2. This is a retroactive test: The employer determines at the end of a calendar year, and on an employee-by-employee basis, whether coverage was affordable for each employee in the previous calendar year. For example, an employer would look at an employee’s 2014 Form W-2 (generally furnished to an employee in January 2015) to see if the employee contributed more or less than 9.5 percent of their W-2 wages to premiums in 2014. The test is retroactive but the IRS notes that an employer could also use the W-2 safe harbor prospectively, by deciding at the beginning of a year to set each employee’s premium contribution at a level not to exceed 9.5 percent of the employee’s W-2 wages for the year. For example, the employer could automatically deduct
    9.5 percent, or a lower percentage, from an employee’s Form W-2 wages.

    Rate-of-pay safe harbor: Under this test, a health plan is considered affordable if a full-time employee’s share of premiums for self-only coverage is less than 9.5 percent of the employee’s rate of pay. This method is to be used prospectively. Employers may choose to apply the rate-of-pay safe harbor broadly, not just on an employee-by-employee basis. For example, a large employer could set premiums for all employees based on the rate of pay for the lowest-paid employee. This would ensure premiums are affordable for all employees.

    Federal poverty level safe harbor: Under this test, a health plan is considered affordable if a full-time employee’s share of the premium for self-only coverage is less than 9.5 percent of the federal poverty level. Using 2013 federal poverty guidelines, this means the employee’s share of the premium for self-only coverage could not exceed $1,091.55 for the year (9.5 percent of $11,490, the federal poverty level for an individual in 2013), or not more than $90.96 per month.

    Visit the National Restaurant Association's Health Care Knowledge Center at for further details.
  • 26 Apr 2013 9:48 AM | Anonymous member (Administrator)
    Affairs to Remember Caterers, Atlanta’s first Zero Waste Zones caterer and one of the largest privately held off-premise luxury caterers in the United States, announced that it won a 2013 Allie Award in the category of “Logistical Achievement: Planning” for its exceptional event planning of the celebrations leading up to the official opening of the new international terminal at Hartsfield-Jackson Atlanta International Airport.

    The winning event served 6,600 guests at celebrations over the course of three evenings, one that entertained VIP guests and dignitaries including Governor Nathan Deal and Georgia’s First Lady Sandra Deal, Atlanta Mayor Kasim Reed, former Atlanta Mayor Shirley Franklin and Valerie Richardson Jackson, as well as leaders from Fortune 500 companies and aviation professionals.

    Kristy Cook, CMP, Senior Catering Consultant at Affairs to Remember, and Dana Dabruzzi, another member of the Affairs to Remember team at the time of the event, teamed with multiple organizations to produce the award-winning event, including the City of Atlanta, the Department of Aviation, Hartsfield-Jackson Atlanta International Airport, and the Maynard H. Jackson Jr. International Terminal.

    Additionally, Affairs to Remember worked with the American Culinary Federation-Atlanta Chapter in a partnership capacity, Le Cordon Bleu in a training capacity, and TOTS Kitchen & More in a charitable capacity.

    Other partners and contributors to the opening events included, Classic Party Rentals, AEE Productions, Chef Michael Deihl of East Lake Golf Club and Affairs’ Executive Chef Ahmad Nourzad. The Affairs to Remember Caterers team coordinated staffing, operations, execution, and served an international menu reflective of the destinations served by the new terminal.

    Affairs to Remember Caterers was awarded the International Terminal opening events contract, in large part, due to its Sustainability program, Legacy Green.

    Committed to sustainable operations, the Atlanta Airport serves as the Sustainable Food Court Initiative (SFCI) Airport Pilot, which won a 2011 Going Green Airports Award.

    An Elemental Impact program in partnership with the National Restaurant Association, the SFCI provides the support network for the airport’s groundbreaking concessionaire contract provision: “Concessionaire shall use compostable serviceware along with consumer facing packaging and source separate all food service wastes for direct transport to off airport composting facilities.”
    Holly D. Elmore, Elemental Impact Founder & CEO, said, “Zero Waste Zones Champion Patrick Cuccaro has led Affairs to Remember to become Atlanta’s Greenest catererundefineda significant accomplishment! It’s wonderful to see Affairs to Remember recognized for its unwavering commitment to building a Sustainability program, and to see that program tied to an award-winning event…that makes those of us deeply committed to Sustainability very happy, indeed.”

    Hundreds from within the Atlanta events industry came together to showcase their talents and celebrate each other at the 2013 Allie Awardsundefineda local industry event designed to drive event professionals to produce events eligible to compete on national and global levels.
    On behalf of General Manager Patrick Cuccaro and owners Ron Lazarus andScott Ardolino, Travis S. Taylor, Director of Communications at Affairs to Remember Caterers, accepted the award. In addition to thanking the event partners, he also thanked all the attending industry professionals for their continued commitment to making all events as special as possible for respective clientsundefineda win for everyone in the Atlanta events industry.

    Affairs to Remember Caterers’ General Manager, Patrick Cuccaro, said, “Solving logistical challenges are part of the job…it’s what we do. We are honored and appreciative to be recognized for our expertise and execution of such an important event to the City of Atlanta, and we are proud to partner with an organization, like the Atlanta Airport, that shares our Sustainability efforts to make Atlanta one of the Greenest cities in our nation.”

    The LEED certified International Terminal is connecting with more than 150 U.S cities, and for those traveling from the United States, the international terminal is the gateway to nearly 80 destinations in more than 50 countries.

    The Allie Awards, today an independent 501(c)(3) organization, was launched 23 years ago by the National Association of Catering Executives (NACE) and the International Special Events Society (ISES).
  • 24 Apr 2013 3:14 PM | Anonymous member (Administrator)

    Volunteers needed to staff award - winning Designated Driver Booth Program.

    As the Atlanta Braves head into a new season, TEAM Georgia will present its Designated Driver Booth at Turner Field, sponsored by the Anheuser Busch Budweiser Good Sport Program.

    By encouraging patrons to designate a driver at Braves games, TEAM Georgia, a safe and sober driving coalition comprised of public safety officials, private corporations and private citizens, helps to ensure Atlanta residents make the good times last by getting home safely.

    “The Braves experience is about looking out for our home team”
    said Cory Gearrin, Atlanta Braves TEAM Georgia spokes player.
    “Through TEAM Georgia, we aim to enhance the game by educating our patrons to make responsible choices.”

    The Designated Driver Booth program operates at Turner Field, Philips Arena, Gwinnett Arena, and the Georgia Dome. By targeting the biggest parties in town, TEAM Georgia raises awareness of safe driving to groups of fans and that helps save lives. Through partnerships with host venues, patrons enjoy the TEAM Georgia experience throughout the event: TEAM Georgia PSAs air on the Jumbotron while participating vendors on site offer the Designated Driver with incentives and prizes.

    Since the program’s 1987 inception, more than 320,000 people have registered to serve as their party’s designated driver and received information on adhering to Georgia’s DUI laws.

    The success of the program depends on TEAM volunteers, who greet patrons by urging them to designate a sober driver in their party. In return for their work at the beginning portion of the game, our volunteers enjoy the opportunity to watch the remainder of the event free of charge.

    Join TEAM Georgia to promote responsible fun and help save lives! For more information, visit or contact TEAM Georgia Volunteer Program Coordinator Ted Terry at: or (912) 508-5538.


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