THE FLORIDA ISSUE – HL OPENS IN MIAMI!!

Miami (ad)Vice…
HL OPENS
FLORIDA
OFFICE!!

Dear HL Clients and Friends,

While I had only the fondest memories of my closet full of unstructured blazers (sleeves pushed up of course), muted pastel t-shirts, and loose, pleated pants, once I got into the hospitality game, I never gave Florida serious consideration as a place to do business. As a lifelong New Yorker, I thought of Florida as a final destination where Queens talkin’ grandparents could retire to play canasta and live out their Golden Girls fantasies as they happily baked and pruned in the Florida sun with their reflectors and SPF 0 Coppertone tanning oil.  And the height of dining back then was the coveted 4:30 resy at Sizzler to feast on the stuffed baked flounder or a trip to Pumpernik’s to bask in the revered liver and onions. Perhaps you can understand my past disinterest.

Well, dear clients and friends, Joseph and I have been spending a lot of time in the Sunshine State and our opinion on what’s happening in the Florida F&B world has drastically changed. Once we pulled our heads out of the Coney Island sand (nasty!) and started exploring the restaurant scenes in Miami, West Palm Beach, Tampa, and all the cities in between, we discovered a new and vastly improved environment all over the big and wealthy state of Florida when it comes to hospitality and food.We first started noticing the transformation during Covid, when the Northeast closed early and Florida stayed open late. Many HL clients headed south reluctantly, but mouths had to be fed. As it turns out, that move wasn’t just a short-term solution as Florida’s hospitality momentum has only grown stronger and our clients who opened up down there report that they are doing well and thriving. It may sound like I’m pitching Glengarry Highlands real estate, but my enthusiasm is genuine as its rooted in my own research and the rave reviews from many of our clients who’ve opened in Florida.

Which brings me to our big news. We’re excited to announce that Helbraun Levey has officially opened an office in Miami, serving all of Florida. Our office is in Coral Gables, we are staffed up, and we are now offering legal and licensing representation to hospitality clients across the entire state of Florida. We’ve teamed up with top-tier, South Florida-based hospitality and liquor lawyers who know the local landscape inside and out. This enables us to bring you the same HL-level service, supported by  experts who understand the quirks and customs of doing business throughout Florida.It’s worth noting that Florida is still very much a relationship-driven market, especially when it comes to navigating local governments. Rest assured, our HL Florida team is homegrown, well-connected, and fully tapped into the scene. Our local liquor lawyer, Sam Rubert, has been practicing for 20 years in Florida and he’s our kind of attorney. Seasoned, well-connected, knowledgeable and industry all the way. Before he became a lawyer, he attended the French Culinary Institute in NYC and then worked the line at Blue Hill with Dan Barber looking over his shoulder. And Daniel Benavides, Russell Savrann and Greg Warren (principals at our Associated Firm, Sandman Savrann PLLC) are Florida attorneys who understand the law and landscape of the Florida real estate and hospitality industries.

In addition to our legal services, we’re also building relationships with real estate brokers and developers, construction companies, owner’s reps, recruiters, operations teams, and other key players across the state. We’re bolstering the bridge from NY to Florida so when you’re ready to make the move, we’ll be there to support you from every angle.

Please reach out if you’re having Florida sunshine daydreams and want to chat.

– David
[email protected]

MIAMI
Delilah – Adam Koral, VP of Business Development

Delilah first opened in West Hollywood in 2016, redefining the modern supper club as the first location for hospitality group The h.wood Group. Seven years later in late 2023, Delilah Miami opened in the Miami waterfront neighborhood of Brickell.

Q: What first drew you to open in Florida?
A: We’ve always loved the scene and culture in Miami. It’s been a dream city for our brands. When the Covid gold rush started, we knew it was the right time to make the jump.

Q: How did you choose your location?
A: We spent a couple of years touring spots all over town. We came close to deals in a few locations, but when we saw the view of Brickell Key, that space just called to us. Sometimes you just have to go with your gut.

Q: How long did it take from idea to opening, and what was the biggest hurdle?
A: Once we found the location, it took 5 months to sign the lease, another 6 to develop plans, and then 2 full years of construction and city coordination. The hardest part was getting through the red tape, dealing with “expert consultants,” and navigating a slow and poorly managed permit process.

Q: What were the biggest differences in permitting between NYC and Florida?
A: The liquor license in Miami was incredibly expensive at the time—something we hadn’t budgeted for. Florida might be the hardest state in the country when it comes to getting permits. Everyone says they can get it done, but the truth is, the system is just slow.

Q: Were local inspectors and health departments easier or harder to work with than in NYC?
A: Honestly, nothing’s been harder than Florida.Q: Any surprises with landlords or contractors?
A: The biggest surprise came when our landlord sold the building for a huge profit, which led to a big increase in our occupancy costs. That hit the financials hard. As for our GC… let’s just say we’d rather not ruffle feathers.

Q: What’s been your experience with hiring and retaining staff in Florida?
A: From day one, our staff has been amazing. There was definitely a demand from hospitality workers down there to find good operators who offer structure and a sense of family. We’ve been happy to fill that gap.

Q: Did you bring your LA team or hire locally?
A: We hired locally and brought in our openings/training team to support for the first six months.

Q: How do operating costs (e.g., rent, payroll, insurance) in Florida compare to NYC?
A: Pretty comparable overall.

Q: Any major seasonal challenges?
A: Yes. We were told summer would be slow, but it turns out only December through April are truly strong months. That’s less than half the year at peak sales. We’re lucky to have other locations where our team can shift seasonally, but it’s definitely a challenge to manage.

Q: Did you bring your brand as-is or adapt it for the Miami market?
A: We took a lot of inspiration from Miami’s dining and nightlife history when designing the space. While the DNA of the original LA Delilah is present, we always try to reflect the culture and history of each city we enter.

Q: How did locals respond to an “LA” concept?
Miami seemed to embrace us. A lot of our LA community moved here during Covid, so there was familiarity.

Q: Have you found a strong local F&B community?
A: Not really. People are pretty territorial, and it can be hard to break in. That said, we’ve deepened relationships with a few great groups we already knew, and through them we’ve met some incredible new people.

Q: What would you do differently if opening in Florida again?
We’d probably focus more on the beach than the city.

Q: Any advice for fellow NYC operators considering Florida?
A: Don’t worry about replicating a NYC crowd—it’ll never be that. Also, don’t go too big. Miami is flooded with new concepts that are way too large for the market.

Q: Would you open another location in Florida?
A: Absolutely. We’re planning to open The Nice Guy on Lincoln Road in late 2026, and we’re exploring other South Florida communities too.

Q: What’s the restaurant scene like overall?
A: It’s evolving fast. There’s still a big-box hit-or-miss dynamic, but also tiny spots doing great food with no space. Ethnic diversity is growing—big Venezuelan and Cuban populations—and you’re seeing that reflected in the food.

Q: What’s staffing been like?
A: It felt like we were training the first generation of true hospitality pros. The people are kind and community-minded, but we had to build skills and culture from the ground up. It’s much better now.

Q: How do labor costs compare to NYC?
A: Florida has no state income tax and a lower minimum wage, so labor is more affordable. The challenge is geography—people live far from work, so commute and scheduling matter.

Q: Did you bring your NYC team down?
A: We trained locals instead. Importing talent can create an “us vs. them” culture. We focused on building a local team with Marriott’s help.

Q: How does Florida seasonality affect operations?
A: It’s the reverse of NYC. Our busiest season is winter, especially around the holidays. Summers are hot and storm-prone, so we plan carefully. But most of our guests are actually locals, not tourists.

Q: Any pushback from locals about being a New York operator?
A: None. Maybe some initial sticker shock on pricing, but we offer a range so there’s something for everyone.

Q: What advice would you give NYC operators looking at Florida?
A: Hire leadership who gets both New York hustle and local culture. Don’t assume you’re going to “fix” the Florida market. PR and marketing go a long way here—there’s less noise than NYC, so your efforts have more impact.

Q: Would you open another location in Florida?
A: Absolutely. There’s opportunity all over—from Orlando to the Keys—but you have to treat each area differently. What works in Palm Beach won’t necessarily work in Sarasota.

DELRAY BEACH
Bounce Sporting Club – Cole Bernard, Partner

Created by Bandit Hospitality Group, Bounce Sporting Club is America’s beachside sports bar with locations in Delray Beach, Pensacola Beach, and Montauk, NY. Bounce broke into the Florida market with its Delray Beach location in the spring of 2024.

Q: What first drew you to open in Florida?
A: Florida is a great state to open a sports bar concept. Over the years we have watched the growth of Delray Beach. Before Covid hit, we had a lease signed at a space which we later moved to the former Delray Beach Market, as we thought it was best the fit for our concept and to be within the entertainment district of Delray Beach.

Q: How did you choose your location? Was it more about the neighborhood, foot traffic, or business climate?
A: We chose Delray Beach because it perfectly blends a vibrant neighborhood energy with a strong business climate. The area has a unique mix of locals and visitors who truly appreciate great food, drinks, and experiences. It’s walkable, social, and full of life year-round — making foot traffic a big factor. But beyond that, Delray Beach has a real sense of community and a culture that aligns with our brand. It felt like the right place to become part of something special and grow with the neighborhood. In addition to that, Florida is full of great sports schools. There’s a strong Florida State University presence in the area, and Bounce Delray Beach has quickly become the go-to FSU bar.

Q: How long did it take from idea to opening, and what was the biggest hurdle during that process?
A:  Due to Covid, the process took some time. Turning the concept into reality involved everything from design and buildout to team recruitment and community engagement. The biggest hurdle was navigating the permitting and buildout process — as with many new openings, construction timelines and approvals can be unpredictable. But we stayed focused, pushed through the challenges, and kept the energy high the whole way. Seeing the doors open and the place come to life made it all worth it.

Q: What were the biggest differences in licensing or permitting between NYC and Florida?
A: The biggest difference between licensing in NYC and Florida is the level of complexity. In New York City, the process is far more time-consuming and bureaucratic — you’re dealing with multiple agencies, stricter zoning laws, and much longer timelines, especially when it comes to liquor licenses and building permits. Florida, by comparison, is more streamlined and business-friendly.

Q: Was dealing with Florida inspectors, DOB, or health departments easier or harder than in NYC?
A: Much easier in Florida than NYC.

Q: What has your experience been like finding and retaining staff in Florida?
A: Our experience finding and retaining staff in Florida has been really positive. We’ve been fortunate to attract a talented, hard-working team that aligns with our culture and energy. There’s a strong hospitality workforce in Delray Beach, and we’ve found people are excited to be part of a new and fast-paced brand like Bounce Delray Beach.

Q: How would you compare labor costs and employee expectations between the two markets?
A: New York is far more complicated than Florida.

Q: Did you replicate your NY team, hire locally, or a mix?
A: We hired locally but we also brought our core management team from different sister locations.

Q: How do operating costs (e.g., rent, payroll, insurance) in Florida compare to NYC?
A: Operating costs in Florida are significantly lower than in NYC across the board. Rent is more reasonable (but still expensive), payroll costs are more manageable, but insurance is definitely something to pay attention to due to hurricane season and the new laws passed in Florida since the Surfside building collapse. In New York, the overhead can be crushing for a business…especially with high labor costs, aggressive commercial rents, and dense regulatory requirements. Florida offers much more flexibility and breathing room for operators, which allows us to reinvest more into the guest experience and our team. It’s a major advantage when scaling or launching new concepts.

Q: Have you found the customer base or spending habits to be different?
A: Yes, we’ve definitely seen some differences. In Florida, especially in Delray Beach, the customer base is a mix of locals, seasonal residents, and tourists, which brings a steady flow of business year-round. Spending habits tend to be a bit more relaxed and experience-driven. Guests are here to have a good time, and they’re willing to spend on quality drinks, food, and entertainment. In NYC, the pace is faster and more transactional, whereas in Florida, people tend to linger longer and prioritize vibe and service. It’s a different rhythm, but one that really works for our concept.

Q: How does the seasonality in Florida affect your business planning?
A: Seasonality definitely plays a role in Florida, but in Delray Beach we benefit from a strong year-round population and steady tourism. We definitely see the seasonality swings during the height of winter holiday season and the height of summer in July and August.

Q: How did locals respond to a “New York” concept opening in their city?
A: Delray Beach is full of current and former NYers. The local response has been amazing. At first, there was some curiosity about bringing a New York-style concept to Delray Beach, but once people experienced the vibe, the hospitality, and the energy we bring, they really embraced it. We made sure to blend that NYC edge with the laid-back Florida lifestyle.

Q: What’s one thing you’d do differently if you were opening in Florida again?
A: People love being outside on weekends. Having proper outdoor space is key in Florida.

Q: What advice would you give to a fellow NYC operator considering a Florida location?
A: Do it! But do your homework. Florida offers a much more business-friendly environment than NYC, with lower operating costs and a supportive regulatory landscape. That said, every market is different, so take the time to understand the local culture, seasonality, and customer expectations. Adapt your concept without losing your identity. And most importantly, build relationships in the community early — that local support is everything.

Q: Would you open another Florida location — and if so, where?
A: We just opened our 2nd Florida location in Pensacola Beach, Florida. This location is 28,000 square feet directly on the Pensacola Beach Boardwalk.

THE FLORIDA LAWYERS
Daniel Benavides, Esq. and Gregory Warren, Esq.

Daniel Benavides and Greg Warren of Sandman Savrann are our partners in Florida and are dedicated to providing high quality legal services to the Florida hospitality industry.

Q: What are the biggest legal differences between opening a hospitality business in Florida versus New York?
A: One of the biggest differences is how long it takes to get open. New Yorkers are often surprised by how difficult and time-consuming it can be to obtain permits, especially in Miami-Dade County. Also, contractors in South Florida tend to overpromise and underdeliver. It’s important that the lease gives tenants enough time before rent commencement to get open. In short: however long a New York operator thinks it will take to open, double it.

Q: What are the first legal steps an NYC operator should take when considering a South Florida expansion?
A: Hire a local attorney who knows the market and the brokers—get them involved at the LOI stage. Don’t wait until the LOI is signed. Also, identify a good permit expediter and confirm any potential permitting issues before signing the lease.

Q: Are there any licensing or zoning surprises that trip up out-of-state owners?
A: Yes—the Department of Environmental Resource Management (DERM) in Miami-Dade County. They inspect grease traps and are notoriously difficult to deal with. Expect delays of six months or more. Recent changes to grease trap requirements may even require upgrades for second-generation restaurants.

Q: Is the quota license system still a major barrier for bars and restaurants in Miami or Fort Lauderdale?
A: Prices for quota licenses rose to about $650K during Covid but have stabilized at around $200K. Financing is available through certain private lenders. The state also reduced the requirements to qualify for a ‘Special Food Service’ (SFS) license, making it easier to avoid needing a quota license.

Q: What should hospitality operators know about Florida employment law compared to New York?
A: New York law is more employee-favorable. But in Florida, despite more employer-friendly laws, there’s a strong plaintiff’s bar and a culture of extortion, so employment litigation is common.

Q: What’s the minimum wage landscape like in Florida?
A: Currently $13/hour, rising $1/year until it hits $15. Then it’s tied to CPI unless laws change. The biggest pitfalls are tip pooling and overtime rules. Many operators use mandatory service charges and 7(i) exemptions to avoid these issues.

Q: Have you noticed any recent legal or business trends in South Florida hospitality?
A: The Covid boom is tapering off, but Miami’s hospitality scene remains hot. We’re seeing more second-generation restaurant spaces becoming available.

Q: What legal risks do you see most often with new restaurant or bar openings in South Florida?
A: Lease disputes caused by delayed openings. To reduce risk, aim for second-generation spaces.

Q: Are lease negotiations and landlord relationships different in South Florida than NYC?
A: Not significantly. NYC leases tend to be overlawyered, while Miami leases are often underlawyered.

Q: What’s one piece of legal advice you wish every NYC operator knew before coming to Florida?
A: Hire HL!

THE FLORIDA ACCOUNTANTS
SMG Accounting – Greg Scotto, Managing Partner

SMG is a full-service accounting firm serving the hospitality industry from offices in Long Island, New York City, and St. Petersburg, FL. Founded by Greg Scotto and Wesley Melchiorre in 2015, SMG opened their South Florida office in 2022.

Q: What are the biggest financial differences you see between operating a hospitality business in Florida versus New York City?
A: State Taxes and locality taxes play a major role, as well as minimum wage in Florida at $13/hr compared to NYC at $16.50/hr. Additionally, occupancy costs in Florida (outside of Miami) are significantly lower.

Q: How does Florida’s lack of state income tax impact hospitality businesses and their owners compared to NYC?
A: NYC Tax negatively impacts profits to business owners between 8% – 12% compared to Florida.

Q: Are you seeing differences in profitability or cost structures between Florida and NYC venues—like rent, insurance, or utility costs?
A: Absolutely. NYC venues face:

• High base rent
• Triple-net lease structures
• Costly insurance, especially in Manhattan
• Commercial Rent Tax
• Utilities that can run 2–3× higher than in Florida

In contrast, Florida venues—especially suburban or beach markets—often operate with much lower fixed costs, allowing for healthier EBITDA margins, even with slightly lower revenue per guest.

Q: How do sales tax and use tax obligations differ between Florida and NYC, and what mistakes do operators commonly make?
A: Sales tax in Florida state-wide is 6% compared to NYC, which varies in different counties, but NYC is 8.875%.

Q: Is it easier to manage payroll and HR compliance in Florida? What do your clients run into most often?
A: Florida has less exposure of employee litigation than NYC, as NYC and NYS have PTO and retirement benefit requirements. Most common issues arise in unemployment and labor benefits on the mistreatment of employees vs. independent contractors.

Q: How do labor laws and wage compliance differ between the two states, especially around tipped employees and minimum wage?
A: Florida labor law is simpler and less burdensome than what NYC enforces. Higher minimum wages, stricter scheduling laws, mandatory paid leave and tipped wage complexities are tightly regulated in NYC compared to Florida. Florida has a more generous tip credit system; however both states do maintain record keeping requirements.

Q: What’s one accounting or compliance pitfall NYC operators often fall into when they first open in Florida?
A: Boots on the ground, leadership/management team, financial insights, benchmarks and a budget. Who on the team is accountable with management and ownership to maintain margins and budgets to set a pathway for success.

Q: What’s your top piece of advice for a NYC hospitality group planning to expand into the Florida market?
A: Include your professional leadership team from the beginning. Identify the right target area, the space size, foot traffic and seats you can have to predict success and traffic to be able to sustain the rent, labor and space. Depending on the region of Florida, this will determine the customer base and appetite for your location and price point. Ensure you do the upfront diligence before locking into a space with the wrong concept

THE SUNSHINE STATE: FACTS!

For Florida and the hospitality industry at large, the last five years have been defined by one word: growth. The Miami metro area, which includes Miami-Dade, Broward, and Palm Beach Counties (often called the Gold Coast), has seen population growth of nearly 5 percent since 2020. A wave of real estate activity, corporate relocations, and high-net-worth transplants has created a market full of energy and potential, especially for hospitality operators.

Growth & Market Activity

• F&B sales are up 50% or more in several South Florida counties post-2020.
• Miami’s restaurant industry earns $15–20 billion annually, about 30–40% of NYC’s F&B market.
• Miami-Dade, Broward, and Palm Beach counties have grown nearly 5% in population since 2020.
• Restaurant leasing activity has nearly doubled since 2020.
• Florida restaurant employment grew 17.4% between 2016 and 2025, most of it post-Covid.

Tourism & Hotel Sector

• Florida hosted 142.9 million tourists in 2024, a state record.
• Miami-Dade had 27 million visitors in 2023, generating over $21 billion in spending.
• Hotel occupancy is nearing 63% in 2025, close to pre-Covid levels.
• Average daily hotel rate in Q1 2025 was $238.59, up 31% from the previous quarter.

Restaurants from NYC, LA and Chicago Now in South Florida

• Milos (NY)
• Harry’s Steak (NY)
• Bounce (NY)
• Lucali (NY)
• Vitolo (NY)
• La Pecora Bianca (NY)
• COTE Korean Steakhouse (NY)
• Prince Street Pizza (NY)
• Rosemary’s (NY)
• Serafina (NY)
• Maple & Ash (Chicago)
• Mother Wolf (LA)
• Jon & Vinny’s (LA)
• Mother Wolf (LA)

Michelin-Starred Restaurants in South Florida (2025)

2 Michelin Stars

• L’Atelier de Joël Robuchon (Miami)

1 Michelin Star

• Ariete (Miami – Coconut Grove)
• Boia De (Miami)
• CÔTE Korean Steakhouse (Miami)
• Elcielo Miami (Miami)
• EntreNos (Miami)
• Hiden (Miami)
• Itamae Ao (Miami)
• Le Jardinier Miami (Miami)
• Los Félix (Miami)
• Ogawa (Miami)
• Shingo (Coral Gables)
• Stubborn Seed (Miami Beach)
• Tambourine Room by Tristan Brandt (Miami Beach)
• The Surf Club Restaurant (Surfside)
• Chef’s Counter at MAASS (Fort Lauderdale)
• Konro (West Palm Beach)
• Kōsen (Tampa)

Highest Grossing Restaurants

• Joe’s Stone Crab – Miami Beach (~$49.4M)
• MILA – Miami (~$49.1M)
• The Boathouse – Orlando (~$45.5M)
• St. Elmo Steak House – Miami (~$24.4M)
• Rusty Pelican – Miami (~$24.3M)
• The Oasis – Miami (~$24.0M)
• Papi Steak – Miami Beach (~$23.2M)
• Monarch – Miami Design District (~$22.9M)
• Mayami – Miami (~$22.9M)
• Prime 112 – Miami Beach (~$24.8M)
• Komodo – Brickell (~$37–41M)
• American Social Bar & Kitchen – Tampa (~$20.1M)
• Cafe Americano – Miami (~$18–20M estimated)

Hospitality Groups & Market Players

• Groot Hospitality
• Breakwater Hospitality Group
• Vida & Estilo Hospitality
• Turnberry Associates
• Fontainebleau Resorts

R.I.P.  Brian Wilson, Sly Stone, Anne Burrell, Connie Francis, Michael Madsen, Loretta Swit, George Wendt, Ruth Buzzi, Pope Francis, Ron Ayers, Chuck Mangione, Hulkster and Ozzy. So much great music, acting, entertainment and goodwill. Thank you all!

As Jerry and the Boys say: Ride out singing, I’ll walk you in the morning sunshine. Sunshine Daydream.

See you in Florida,
David

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