À LA CARTE
TAKES THE HELM AS 2025 LRA CHAIR
Letter from the Chair
Dear LRA Members,
As I step into the role of Chair of the Louisiana Restaurant Association (LRA) for 2025, I am deeply honored to serve this strong community of restaurateurs and hospitality professionals. As the proprietor of Latter Hospitality, which includes The Bower, Bower Bar, Birdy’s, and the historic Tujague’s, I have seen firsthand the resilience and spirit that define our industry. This year has already proven to be extraordinary—a whirlwind start marked by a tragic terrorist attack, the inauguration of the 47th President of the United States, and a rare snowstorm, all within the first three weeks of January.
In times of uncertainty, the LRA stands as a pillar of strength for our industry. Our advocacy efforts are unmatched, providing outreach and communication that sets us apart from other business organizations. Following the recent attack, the LRA Workers’ Compensation team took immediate action to support affected members in the French Quarter. They offered counseling services to both owners and employees of the most impacted establishments, ensuring no one faced these challenges alone. Thankfully, many members were closed during the early morning hours when the incident occurred, minimizing the emotional toll on their teams.
Education remains a cornerstone of our mission. Our ServSafe courses continue to lead the way in food safety training, offering more comprehensive instruction than our competitors, many of whom fall short of the required hours while charging higher fees. These courses are critical to maintaining the standards that keep our patrons safe and our businesses thriving.
This year, we are proud to introduce the 2025 Strategy and Engagement Plan. This initiative will guide our efforts to foster connection, provide resources, and empower our members to navigate the evolving landscape of the hospitality industry. Through strategic programs and enhanced communication, we aim to elevate the value of LRA membership.
Additionally, the LRA Education Foundation remains a beacon of opportunity. Through the ProStart program, apprenticeships, and scholarships, we are shaping the future of our industry by investing in the next generation of culinary talent. These initiatives not only equip young professionals with the skills they need but also inspire a passion for excellence in the kitchen and beyond.
As we embark on this journey together, I encourage each of you to engage with the LRA. Attend our events, utilize our resources, and take advantage of the many benefits of membership. Our collective strength lies in our ability to support one another, and I am confident that, together, we will make 2025 a year of growth, resilience, and success. Thank you for entrusting me with this privilege. Here’s to a remarkable year ahead for all of us in the Louisiana restaurant community.
Sincerely,
Mark Latter Latter Hospitality Tujague’s, The Bower & The Bower Bar, and Birdy’s
Letters to the Editor
Dear Stan and Will,
Dear Stan,
Thank you for your generous contribution, support and friendship. I value your opinion and advice, and I hope that if I can ever be of any assistance, you will not hesitate to contact me.
All my best,
Michael T. Johnson Speaker Pro Tempore State Representative –
District 27
I would like to thank you for your support & willingness to host our fundraiser on November 11th. I look forward to a long-time relationship to help keep our state moving forward.
Sincerely,
Troy Hebert State Representative – District 31
LRA Hospitality PAC,
Thank you for your generous donation and your belief in our vision for New Orleans’ future.
Sincerely,
Helena Moreno New Orleans City Council
– At-Large
Louisiana Restaurant Association
2700 N. Arnoult Rd. Metairie, LA 70002
Tel: (504) 454-2277 or (800) 256-4572 www.LRA.org
President & CEO: Stan Harris
Editor-In-Chief: Wendy Waren wwaren@LRA.org
Marketing Manager: Santilla Victorian svictorian@LRA.org
Multimedia Specialist: Brian Rome brome@LRA.org
Social & Digital Media Coordinator: Trevor Norris tnorris@LRA.org
à la carte (USPS 1920) is the official publication of the Louisiana Restaurant Association. Published quarterly by the Louisiana Restaurant Association.
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Advancing Advocacy
The NRA is actively pushing back on regulatory and legislative challenges that could impact restaurant operations, from alcohol guidelines to corporate transparency and workplace safety. Learn how the Association is advocating for balanced policies that support industry growth.
Mark Latter: Honoring Tradition, Leading the Future
Mark Latter, the 2025 LRA Chair, grew up in the hospitality industry at his family’s iconic Tujague’s Restaurant before expanding his footprint with The Bower, Bower Bar, and Birdy’s. His journey from French Quarter kid to industry leader reflects a deep commitment to tradition, innovation, and the restaurant community.
ProStart Students Shine at Taste of the NFL
Louisiana’s ProStart students gained invaluable experience working alongside celebrity chefs at the 2025 Taste of the NFL, held at the National WWII Museum in New Orleans. Their participation in this high-profile event helped raise funds for GENYOUth’s mission to end student hunger.
Cover photo by Brian Rome
2025
NRA Public Affairs Conference
April 1–3, 2025 | Washington, D.C.
Join the largest grassroots advocacy event for the restaurant industry, the NRA Public Affairs Conference, where operators from every segment, quick service to fine dining, unite to champion the industry’s priorities. This annual gathering includes international brands and independent operators alike, all dedicated to making an impact on policies that shape our businesses.
What to Expect
Attendees will engage directly with lawmakers on Capitol Hill during the Hill Climb on April 3 and participate in sessions featuring top political speakers on April 2. Past speakers include Senator Bill Cassidy, Majority Leader Steve Scalise, and Margaret Brennan of Face the Nation. Networking events add to the experience, fostering connections across the industry.
Louisiana Focus
The Louisiana Restaurant Association (LRA) delegation looks forward to advocating for our industry with our Congressional representatives and senators. With the new Congress in session and Donald Trump inaugurated as the 47th President, this year promises critical discussions on the restaurant industry’s future.
Mark your calendars for the LRA Attendee Dinner on April 2 at 6 p.m., a highlight of the conference. This exclusive event for registered participants offers a memorable evening of food and fellowship.
Registration
Early bird registration is $250 through February 28. Secure your spot, and book accommodations at the Grand Hyatt before the NRA room block fills.
For details, visit the registration page or contact Will Dubos at wdubos@lra.org.
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LRA SERVSAFE MANAGER TRAINING
NRA Fights for RestaurantFriendly Policies
The NRA’s policy team has been hard at work protecting restaurant operators from regulatory and legislative changes that could negatively impact their businesses. By collaborating with industry allies and leveraging the strength of its members, the Association is addressing key challenges in areas such as alcohol regulations, corporate transparency, sodium reduction, and workplace safety.
Here’s an overview of recent advocacy efforts:
ICCPUD Alcohol and Health Report
The Association joined a coalition of agriculture, beverage, and hospitality groups to question the integrity of a new alcohol intake and health report from the Interagency Coordinating Committee on the Prevention of Underage Drinking (ICCPUD). The coalition voiced concerns that the report’s bias could impact the Dietary Guidelines for Americans, stating:
“This report heightens our concerns that the Dietary Guidelines for Americans’ recommendations with respect to alcohol will not be based on a preponderance of sound scientific evidence.”
By raising these issues, the Association aims to ensure that health guidelines are rooted in balanced and credible science. Read the full release here.
Corporate Transparency Act (CTA) Repeal
The Association supports efforts to repeal the Corporate Transparency Act (CTA) due to its burdensome Beneficial Ownership Information (BOI) reporting requirements. Partnering with small business coalitions, the Association backed legislation introduced by Sen. Tommy Tuberville and Rep. Warren Davidson to repeal the act.
The Restaurant Law Center is also actively involved in a lawsuit challenging the CTA, underscoring the reporting requirements’ negative impact on restaurant operators. Currently, BOI filing is on hold pending the lawsuit. Read the coalition letter here
FDA Voluntary Sodium Reduction Proposal
The FDA’s second edition of voluntary sodium reduction goals has prompted the Association to submit comments highlighting the challenges facing the restaurant industry. While the industry has made progress on Edition 1 targets, the Association urged the FDA to reconsider its approach, emphasizing the need for:
• A 5-10 year implementation timeline to accommodate supplier collaboration and R&D.
• Recognition of the operational pressures restaurants face alongside other regulatory priorities.
The Association’s comments stressed that balancing health objectives with practical implementation is essential. Read the full comments here.
OSHA Proposed Heat Rule
The Occupational Safety and Health Administration’s (OSHA) proposed Heat Injury and Illness Prevention rule has raised concerns within the industry. The Association submitted comments opposing the rule, citing significant financial and operational challenges for restaurant operators, particularly small businesses.
Instead of the proposed rule, the Association recommends expanding OSHA’s Heat Illness Prevention Campaign with tailored restaurant-specific guidance and best practices to protect employees without adding undue regulatory burdens. Read the full comments here
Moving Forward
The Association is committed to advocating for balanced, evidence-based policies that protect the interests of restaurant operators while promoting public health and employee safety. By staying proactive and engaging in meaningful dialogue with regulatory agencies, the Association continues to champion the success of the restaurant industry.
THE POWER OF PARTNERSHIP
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The No Tax on Tips Act Reintroduced with Updates in the 119th Congress
The conversation about eliminating income taxes on tips is back on the table with the reintroduction of the No Tax on Tips Act of 2025. Initially championed by President Trump during his presidency, the bill aims to provide relief to tipped workers by allowing them to keep more of their hard-earned income. Reintroduced last week by Senator Ted Cruz, the bipartisan legislation comes with important updates designed to make the policy both effective and fiscally responsible.
Key Updates in the No Tax on Tips Act of 2025
The latest version of the bill includes the following changes:
• Deduction Cap: The tax deduction for qualified tips is capped at $25,000 per worker annually.
• Income Limitations: Only workers earning less than $155,000 per year are eligible for the deduction.
• Industry Definitions: The Secretary of the Treasury is tasked with defining which industries qualify for this deduction, ensuring the benefit targets those who need it most.
Support from the Restaurant Industry
The restaurant and foodservice sector is one of the largest employers of tipped workers, with more than 2 million servers and bartenders relying on tips as a significant portion of their income. Leaders in
the industry have expressed strong support for the legislation.
Sean Kennedy, Executive Vice President of Public Affairs for the National Restaurant Association, praised the bill, stating:
“Eliminating taxes on tips would put cash back in the pocket of a significant number of workers in the restaurant and foodservice industry and could help restaurant operators recruit industry workforce. The No Tax on Tips Act of 2025 is sensible legislation that includes refinements and protections to make it fiscally responsible while still supporting our employees.”
Kennedy also emphasized the broader importance of tax policies that promote growth in the restaurant industry:
“Tax policy plays a major role in the success of the restaurant industry, so we’ll continue to work with Congress on this and other common-sense tax policies that will stimulate investments and improvements in restaurants of all sizes and help operators make greater investments in their workforce and communities.”
What’s Next?
As the bill progresses through Congress, the restaurant industry will continue to advocate for this legislation as a vital tool for supporting tipped workers and strengthening workforce recruitment efforts. By allowing servers and bartenders to keep more of their tips, the No Tax on Tips Act could have a meaningful impact on the livelihoods of millions of employees across the country.
Contact: bernie.kaelin@e-hps.com
A Life Shaped by Hospitality
Mark Latter’s journey to becoming the 2025 Chair of the Louisiana Restaurant Association (LRA) is rooted in a lifetime immersed in the vibrant world of New Orleans hospitality. Growing up in the French Quarter, Latter’s early days revolved around Tujague’s Restaurant, the iconic institution his father, Steven Latter, purchased in 1982.
“I was always at the restaurant, soaking up the energy, sitting at the end of the bar with regulars, and falling in love with the spirit of hospitality,” Mark recalls. These experiences shaped his passion for the industry and set the foundation for a remarkable career that has spanned decades and redefined family traditions.
From Alabama to the Big Easy
After earning a finance degree from the University of Alabama—where he proudly cheers “Roll Tide!”—Mark returned to New Orleans and worked his way through various industry roles. From waiting tables at Bacco to managing Red Fish Grill by the age of 22, he gained a deep understanding of operations and leadership. A stint with the New Orleans Saints after Hurricane Katrina further honed his skills, preparing him for the challenges and rewards of running a business in one of the country’s most dynamic culinary cities.
Continuing Tujague’s Legacy
In 2013, tragedy struck with the sudden passing of Mark’s father, leaving him to carry on the legacy of Tujague’s.
“Taking over the restaurant wasn’t just a job—it was a responsibility to continue the legacy my family had built,” Mark said. Under his leadership, Tujague’s weathered a significant transition in 2020, relocating after 168 years to a new French Quarter home. The move ensured that the beloved institution would continue to serve future generations while maintaining its rich history.
Innovating with The Bower, Bower Bar, and Birdy’s
Mark’s entrepreneurial spirit didn’t stop with Tujague’s. He has since expanded his influence with the launch of The Bower, Bower Bar, and Birdy’s Behind the Bower
• The Bower: Lauded for its innovative farm-to-table menu, The Bower has become a culinary gem, showcasing fresh, locally sourced ingredients with a creative twist.
• Bower Bar: Known for its meticulously crafted cocktails, the bar offers a chic yet approachable atmosphere, earning rave reviews from locals and visitors alike.
• Birdy’s Behind the Bower: A brunch lover’s paradise, Birdy’s combines vibrant flavors with an inviting aesthetic, making it a standout addition to New Orleans’ dining scene.
These ventures exemplify Mark’s ability to honor tradition while embracing innovation.
A Commitment to the Industry
Mark’s involvement with the LRA has been instrumental in his professional growth. Reflecting on his early days with the association, he remembers joining a pilot program called the Connection Course. It was there he met industry veterans like Dickie Brennan, who shared invaluable insights. “Dickie told me, ‘If the LRA works for us, it’ll work for you.’ He was absolutely right,” Mark said.
The LRA has played a critical role in navigating challenges ranging from public safety and tax issues to moments of crisis. Mark’s tenure as Chair promises a continued focus on collaboration, advocacy, and strengthening the hospitality community.
A Vision for the Future
As Mark steps into his role as the 2025 LRA Chair, he brings a unique blend of heritage, innovation, and leadership. “This organization has shaped my career and taught me the value of working together as an industry,” he said. To the incoming Board, he offers encouragement: “Lean into this opportunity. Your leadership will have a lasting impact on our restaurants, our community, and our future.”
With a storied past and a forward-thinking vision, Mark Latter is set to guide the Louisiana Restaurant Association into a new era of growth and success.
Photos by Brian Rome
2025 LRA LEADERSHIP
Octavio Mantilla
Mark Latter 2025 Chair
Mark is the owner of Latter Hospitality, including Tujague’s Restaurant, Birdy’s, The Bower and the Bower Bar in New Orleans. He is a past President of the GNO Chapter and served as Chair of the Advocacy/Hospitality PAC and Communications Committees.
Emery Whalen
BRG Hospitality: August, Domenica, Luke, Pizza Domenica, Tavi, Shaya and Willa Jean, New Orleans
Galatoire’s Restaurant and Galatoire’s 33 Bar & Steak, New Orleans
QED Hospitality: Jack Rose, Bayou Bar, Hot Tin, and the Silver Whistle Café, New Orleans
Phil’s Oyster Bar, Portobello’s Grill, Baton Rouge; and SoLou Baton Rouge and Lafayette
Auto-Chlor Services, LLC
PJ’s Coffee and New Orleans Roast
Alan Guilbeau
A National Labor and Employment Law Firm Serving U.S. Restaurants
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LRA Chapter Leadership Conference: Charting a Path Forward for 2025
The Louisiana Restaurant Association (LRA) hosted its 2025 Chapter Leadership Conference on January 15 at the LRA House in Baton Rouge. Guided by 2025 LRA Chair Mark Latter and Chapter Leadership Chair Emery Whalen, the conference served as a pivotal opportunity to align chapter leaders with the organization’s mission, vision, and strategic priorities. Pam St. Pierre, LRA EVP of Member Services, and Wendy Waren, SVP of Communications, shaped and presented the framework for the association’s strategic goals, fostering engagement and commitment among attendees.
The meeting began with a review of the LRA Strategy on a Page (2023-2025), emphasizing the importance of a unified approach to advance the LRA’s core mission: delivering value to Louisiana’s restaurant and hospitality members by protecting, supporting, and advancing economic prosperity and jobs. St. Pierre and Waren provided an insightful look into how the association’s vision of being a trusted advisor for the industry serves as a foundation for its strategic direction.
Strategic Focus Areas
Five critical areas of focus were presented, each representing a cornerstone of the LRA’s strategy:
1. Advocacy:
• Current success includes strong relationships with lawmakers, impactful representation at the NRA Public Affairs Conference, and a robust Political Action Committee (PAC) with $180,000 raised.
• The aspiration is to achieve 100% board participation in PAC contributions and grow the fund by 12% to $216,000, further amplifying influence on policy issues affecting the industry.
2. Revenue Growth:
• The LRA has achieved significant non-dues revenue growth through programs like Workers’ Comp and the annual Showcase. Goals include increasing dues revenue by 15% and further expanding digital marketing efforts to drive $95,000 in partner advertising revenue.
3 Member Engagement:
• Current engagement strategies include new member orientation, active participation in chapter activities, and dynamic social media outreach. Aspirations include enhancing board diversity, increasing attendance at Capitol Lobby Day, and establishing consistent feedback channels to identify and address member needs.
4. Industry Awareness:
• Through efforts like Brand Society and targeted digital campaigns, the LRA has enhanced its visibility. Plans to expand marketing campaigns for ServSafe, LinkedIn engagement, and Showcase promotion will further elevate the LRA’s profile.
5. Organizational Strength:
• The LRA’s infrastructure and governance have positioned it as a resilient leader in the industry. Expanding resources and refining chapter systems will strengthen its reach across Louisiana.
A Focus on Foundation Impact
Highlighted was the LRA Education Foundation’s achievements, including distributing $160,000 in school support funds and providing workforce development workshops. Looking ahead, the Foundation aims to support 37 ProStart apprentices completing their programs in 2025 and expand funding for schools.
Engaging Chapter Leadership
Throughout the day, attendees participated in discussions designed to reinforce alignment with the LRA’s strategic vision and mission. While the content was comprehensive and forward-thinking, it was presented in a way that encouraged leaders to feel empowered and prepared to champion the association’s objectives at the local level.
The conference concluded with a call to action, underscoring the importance of collaboration and a shared commitment to advancing Louisiana’s restaurant and hospitality industry. With the strategy in place, the LRA’s leadership team is confident in driving meaningful progress in 2025 and beyond.
2025 Chapter Presidents
Acadiana
Randy Daniel
OMW Holdings, La Pizzeria, BJ’s Pizza, Palmyre, and Mercy Kitchen
Bayou
Garret LeBlanc
B&G Foods
Taco Bell
Morgan City
Cenla
Scott Laliberte
Diamond Grill, The Bentley Room Restaurant, and The Mirror Room, and Hotel Bentley
Alexandria
Greater Baton Rouge
Brad Watts
Cecelia Creole Bistro
Greater New Orleans
Andrew Captain Flemings
Prime Steakhouse
Metairie
Northshore
BJ Lore
Mr. Mudbug / 12 Seasons
Catering
Account for more than hospital visits. 1.98 MILLION
PREVENTING LACERATIONS CUTS
MAIN CAUSES:
Not paying attention
Improper training
Lack of established safety procedures
•Keep knives sharp
• • Use the correct knife for the job Never leave knives or other sharp utensils in sinks, on counters, or in drawers
• Wash knives seperately
•Use a stable surface for cutting
•Keep scissors sharp
•Remove damaged scissors from service
•Use offset handles to reduce awkward wrist and arm positions
•Use cut-resistant gloves such as Hex Armor NXT 10-302
•Maintain gloves in good condition
•Make sure machine guards are in place before operating
• Do not use when guards are removed or broken
• Meat saw blade guard should be no more than a 1/2" above meat being cut
•Lock out and/or block out all sources of energy before an adjustment, repair or cleaning
• Use personal protective equipment while cleaning
•Never attempt to pick up broken glassware
•Do not attempt to compress garbage
• Do not stack glassware above eye level
• Do not carry a knife while carrying other items
•Place broken glassware in designated receptacle
Winter Storm Enzo, which swept across Louisiana from January 20 to 22, 2025, left a lasting mark on the state with record-breaking snowfall, hazardous travel conditions, and widespread disruptions to daily life. As the storm blanketed Louisiana, it not only paralyzed streets and businesses but also impacted vital events, including the National Auto Dealers Association (NADA) Convention.
A State at a Standstill
The storm brought up to 10 inches of snow to New Orleans, causing transportation chaos. Major highways were shut down, and both airports in New Orleans and Baton Rouge faced massive delays, stranding travelers and complicating logistics. Lafayette, Baton Rouge, and other major cities across the state also saw significant snow accumulation, with Baton Rouge recording 7.6 inches and Lafayette seeing several inches of snow.
Restaurants and businesses across the state were forced to close, reopening in concert with the melting snow and open roadways. In the most impacted areas, some restaurants were able to open on the third day, although with limited menus, while others reopened by day four.
Road Recovery and Preparations for Convention Week
As the storm’s aftermath began to set in, the focus shifted to recovery, especially in the French Quarter and Central Business District of New Orleans. The city was under pressure to ensure roads were cleared and safe for the upcoming influx of 22,000 National Auto Dealers Association conventioneers.
To combat the snow’s impact on mobility, the city’s IV Trash Collectors deployed Mardi Gras trash plows retrofitted for snow removal. These plows, designed to manage large volumes of post-celebration waste, became a key part of the snow removal effort, especially along the narrow streets of the French Quarter. The goal was to ensure the streets were not only passable but safe, as local businesses relied heavily on tourism.
Restaurants, cafes, and shops, particularly those in the French Quarter, made a strong push to get back up and running, despite the obstacles.
A Historic Event, A Resilient Community
Louisiana’s response to Winter Storm Enzo underscores the importance of collaboration and advocacy in the face of unexpected challenges. The LRA continues to work alongside lawmakers to protect and support the hospitality industry, especially following major weather events, this time a once-in-a-century snowstorm.
Terror Attack in the Heart of New Orleans Tourism Center
by Wendy Waren
In the early hours of New Year’s Day, tragedy struck New Orleans when a truck attack on Bourbon Street claimed the lives of 14 people and left dozens injured. Among the victims was Brandon Taylor, a 43-year-old cook at DiMartino’s Restaurant and a valued member of the Louisiana Restaurant Association (LRA). The horrifying act of terror has shaken a city renowned for its resilience, unity, and vibrant culture.
The Attack and Its Aftermath
The New Year’s celebration in New Orleans turned into a nightmare at approximately 3:15 a.m. when Shamsud-din Jabbar, a Texas resident and U.S. Army veteran who had pledged allegiance to ISIS, carried out a heinous attack on Bourbon Street. Jabbar drove a pickup truck into the crowded pedestrian area, targeting revelers as they welcomed the new year. Bypassing barricades and patrol cars, the attacker caused devastation before engaging in a firefight with police. He was fatally shot but not before injuring two officers.
The LRA Advocacy Team was alerted to the unfolding tragedy in the early hours of New Year’s Day. LRA President and CEO Stan Harris immediately began coordinating with state and local officials, while Wendy Waren and Will DuBos worked to communicate with LRA members in the French Quarter. Recognizing the need to support first responders, the team collaborated with LRA members Zea, the Gumbo Shop, Felipe’s, and Parkway Tavern to provide meals to the NOPD’s 8th District in the French Quarter and the command center at City Hall. Despite the chaos, the Advocacy Team ensured businesses received timely updates about reopening timelines and other critical developments.
In the aftermath, a chilling discovery heightened the gravity of the situation. Authorities located weapons and a potential improvised explosive device (IED) in the back of Jabbar’s truck. Additional IEDs were identified in the French Quarter. FBI special agent bomb technicians, in collaboration with NOPD, worked to assess the devices’ viability and safely neutralize the threats, averting further catastrophe.
The attack also disrupted one of the city’s hallmark events, the Allstate Sugar Bowl. Originally scheduled for New Year’s Day, the game was postponed to January 2, allowing time to secure the Superdome and its surrounding areas. This marked the first postponement in the bowl’s history due to a security threat. Despite the unprecedented delay, fans and teams were notified promptly, and the event proceeded without incident, offering a moment of reprieve and unity amidst the tragedy.
The incident sent shockwaves through the community, leaving families mourning their loved ones and survivors grappling with the aftermath. Restaurants and businesses in the area faced closures, compounding the emotional and economic toll of the tragedy.
Gaps in Public Safety
The attack has raised serious concerns about public safety in one of the city’s most visited areas. In 2017, the federal government funded the installation of operable bollards on Bourbon Street to prevent vehicle ramming attacks, a measure prompted by FBI warnings. However, a confidential 2019 report revealed that many of these bollards had become inoperable due to debris.
Despite recommendations to repair them immediately, it wasn’t until November 2024, five years later and just months before New Orleans is set to host the Super Bowl on February 9, that construction began to replace the bollards.
Adding to the controversy, it was revealed that New Orleans owns Archer barriers, 700-pound steel antivehicle barricades designed to prevent attacks like the one that occurred. Purchased in 2017 following the ramming attack in Nice, France, these barriers were credited with saving lives in other cities, including Pasadena during the Rose Bowl Parade and Chicago during major events. However, the barriers were not deployed on New Year’s Eve. Instead, the attacker bypassed a police vehicle used as a street barricade, driving onto Bourbon Street unimpeded.
When questioned about the barriers, New Orleans Police Superintendent Anne Kirkpatrick admitted to being unaware of their existence until after the attack. “Actually, we have them. I did not know about them, but
we have been able to put them out [following the attack],” Kirkpatrick told reporters in the wake of the tragedy.
Federal Support for Major Events: Super Bowl and Mardi Gras
In recent years, major events such as the Super Bowl and Mardi Gras have received significant federal support, ensuring their security and success. This support comes in part through the strategic designation of SEAR 1 (State Emergency Assistance Rating 1) ratings, which help secure federal funding and resources.
The SEAR 1 ratings, a vital component of emergency management protocols, enable states and local governments to demonstrate their preparedness and capability to handle large-scale events. By achieving a SEAR 1 rating, municipalities like New Orleans are eligible for enhanced federal assistance, including funding for law enforcement, emergency medical services, and disaster response teams. This ensures that large public events, such as the Super Bowl and Mardi Gras, can be held safely, with the necessary infrastructure and support in place to manage potential risks.
These efforts illustrate how strategic partnerships between local governments, federal agencies, and event organizers help mitigate public safety risks while providing a secure environment for attendees and residents alike.
Fleur du Coeur: A Tribute of Love and Unity
Amid the heartbreak, the LRA and its Bourbon Street restaurant members united to host Fleur du Coeur: A Culinary Tribute just one week after the attack. The event, held from January 13–19, symbolized the city’s resilience and compassion.
“Fleur du Coeur,” blending the fleur-de-lis with the French word for heart, represents the enduring love and unity of New Orleans. Participating restaurants, including Galatoire’s, Acme Oyster House, and Arnaud’s, featured signature dishes, with all proceeds supporting the Greater New Orleans Foundation New Year’s Day Tragedy Fund.
The event raised nearly $100,000, providing critical support to victims and their families. Stan Harris,
President and CEO of the LRA, expressed gratitude:
“Our industry’s strength lies in its ability to bring people together in moments of joy and sorrow. Fleur du Coeur is a testament to our resilience and our unwavering commitment to this community.”
Moving Forward
As New Orleans mourns, it must also act decisively to address the gaps in public safety that made this tragedy possible. The city has pledged to complete bollard replacements and assess the strength of newly installed barriers to ensure they can withstand potential threats.
Through initiatives like Fleur du Coeur and renewed efforts to secure public spaces, New Orleans is charting a path toward healing and hope, proving once again that even in the face of unimaginable loss, its spirit remains unbroken.
For more information on supporting recovery efforts, visit www.lra.org/tribute
This article is dedicated to the victims, their families, and all those affected by the New Year’s Day tragedy. May their memories inspire a brighter future for us all.
LRA, New Orleans & Company Support Public Safety During Super Bowl, Major Events
As New Orleans prepared for the Super Bowl and other major events like Mardi Gras and the recent Allstate Sugar Bowl, public safety was a priority. The Louisiana Restaurant Association (LRA), New Orleans & Company, and the French Quarter Business League partnered to provide hot meals and refreshments to law enforcement stationed at the New Orleans Police Dept. (NOPD) 8th District precinct.
The 8th District precinct, located in the French Quarter in a former bank building, served over 250 law enforcement personnel from February 6-9th for lunch and dinner. While local restaurants and hotels had traditionally provided meals, the precinct lacked the infrastructure for large-scale food service. To address this, the LRA, New Orleans & Company, and the French Quarter Business League donated commercial kitchen equipment, including warming boxes, refrigerators, and ice machines, along with necessary electrical upgrades.
“This initiative shows the hospitality industry coming together for the greater good,” said Stan Harris, LRA President and CEO. “Ensuring officers had meals readily available helps them stay focused and energized while keeping the city safe.”
The effort was entirely donation-based, with Coca-Cola providing beverages, and the French Quarter Business League supplying snacks and staff for food preparation. By creating a dedicated space for officers to take meal breaks, this partnership supported their ability to stay refreshed during critical events.
LRA Member restaurants that provided meals from February 6-9 included: Felipe’s, Zea, Acme Oyster House, Gumbo Shop, McDonald’s (Coaxum Enterprises), Tujague’s, Napoleon House, the Rib Room, and the Hotel Monteleone.
LRA Member Pike Howard with Felipe’s serves burritos during the initiatives kick-off lunch and is flanked by grateful NOPD officers February 6, 2025.
Louisiana ProStart Students Supported Celebrity Chefs at Taste of the NFL 2025
On Saturday, February 8, 62 Louisiana ProStart students had the incredible opportunity to work alongside some of the nation’s top chefs at the 2025 Taste of the NFL, held at the National WWII Museum in New Orleans. This prestigious event, hosted annually on the eve of Super Bowl Sunday, combined culinary excellence, football excitement, and philanthropy to combat food insecurity among students.
The ProStart students assisted renowned chefs, including Andrew Zimmern, Carla Hall, Tim Love, Lasheeda Perry, and Mark Bucher, as they prepared a curated tasting menu for guests. LRA Member restaurants such as Acme Oyster House, Brennan’s, Dooky Chase’s, Restaurant R’evolution, Zea Restaurants, Restaurant August, and more showcased their culinary talents, while NFL legends mingled with attendees.
Through this hands-on experience, the students sharpened their culinary skills, learned from industry professionals, and gained valuable insight into the fastpaced world of high-end food service. Their contributions helped make the event a success while supporting GENYOUth’s mission to end student hunger.
Taste of the NFL 2025 raised significant funds to increase access to school meals nationwide, following the success of the 2024 event, which generated $2 million and provided 148 million meals to students in need. The Louisiana Restaurant Association Education Foundation (LRAEF) was proud to have its ProStart students play a role in this impactful initiative.
A special thanks to the National Restaurant Association Educational Foundation for supporting these students as they took this important step in their culinary journey.
Personal and planetary well-being, coupled with a deeper exploration of Southeast Asian cuisines, take center stage in the 2025 What’s Hot Culinary Forecast. Industry professionals identified restaurants’ commitment to sustainability as the leading overall trend that will impact where customers choose to eat out.
Sustainability & Local Sourcing
Hyper-Local Beer & Wine
Honey is the bee’s knees for 2025. Honey and seeds and hot honey top both the ingredients and flavors/ condiments categories respectively in this year’s What’s Hot forecast. Honey is a sugar, but it’s high in antioxidants, has anti-inflammatory properties, and is a natural, versatile product. Its rich, mild flavor pairs perfectly with seeds, nuts and spices in an unlimited number of culinary combinations. A drizzle of honey and sesame seeds over a square of Italian Robiola or Greek feta could be a menu starter or dessert.
Cold Brew
Fermented/Pickled Foods
Korean Cuisine
Wellness Drinks
Hot Honey
Creative Spritzes
Vietnamese Cuisine
Value Deals
The Association team behind What’s Hot assumed customers are sensitive to restaurant value, and value deals came in second to sustainability as a Macro Trend. That said, in the overall trends, value was outranked by the likes of cold brew, hot honey, global cuisine and local beer and wine, telling us that at the end of the day, if the food’s worth it, it’s worth it.
TOP DISHES
4. Customized Croissants
5. Mushroom-Infused Dishes
1. Korean Cuisine (bingsoo, kimchi, bibimbap)
2. Vietnamese Cuisine (pho, bahn mi, mi Quang)
3. Filipino Cuisine (tocino style pork, chicken adobo, lumpia, pancit)
Chapter Events
Strengthening Connections, Supporting the Industry
Bayou Chapter’s 2025 Board Installation Dinner
The Bayou Chapter’s 2025 Board Installation Dinner at Café JoJo’s in Morgan City, held January 29, was an evening of inspiration and camaraderie. LRA 2025 Chair Mark Latter shared insights from his journey in hospitality, while incoming Chapter President Garret LeBlanc outlined his goals in a welcoming, informal setting.
The event also honored Café JoJo’s owner, Jo Ann Blanchard, on her birthday, adding a special touch to the night. Guests enjoyed an Italian-inspired menu, with the praline cheesecake stealing the show.
Industry leaders in attendance included Fabian Castillo (Spahr’s Seafood), Michael Dalmau (Cinclare), Buddy Aucoin (Ben E. Keith Foods), and Michael Lewis (Big Mike’s BBQ Smokehouse).
Bayou Culinary Showcase: A Feast for the Senses
The 10th Annual Bayou Culinary Showcase will be held on Thursday, April 10, 2025, from 5:30 – 8 p.m. at The Cypress Columns in Gray, Louisiana. This vibrant event celebrates the culinary flavors of the Bayou region, offering delicious dishes from local restaurants, live entertainment by DJ Rhett and the Cajun Ninja, and exciting silent and live auctions.
Proceeds benefit LRA programs like the Education Foundation and ProStart , which support aspiring chefs with hands-on industry experience.
Mark your calendars!
CENLA CHAPTER
Taste of Mardi Gras: The Mardi Gras Ball for All Y’all TASTE OF
The Louisiana Restaurant Association Cenla Chapter presents the Taste of Mardi Gras on Friday, February 28, 2025, at the Alexandria Riverfront Center. This highly anticipated event brings together the best of Central Louisiana’s culinary scene, offering attendees an evening of great food, lively music, and festive celebration.
Guests will enjoy an array of delicious cuisine from local restaurants while dancing the night away to live entertainment by The Chee Weez. Known as “The Mardi Gras Ball for All Y’all,” this event is the perfect opportunity to gather friends, don festive attire, and immerse yourself in the spirit of the season.
More than just a celebration, Taste of Mardi Gras serves as a key fundraiser for the Louisiana Restaurant Association Education Foundation (LRAEF), which supports ProStart programs and provides aspiring chefs with valuable industry experience.
VIP tables and general admission tickets are limited and selling fast. Secure your spot today at LRA.org.
A Night of Honors with the Greater Baton Rouge Chapter
On January 15, the Greater Baton Rouge Chapter gathered at Ruffino’s De La Ronde Hall for an evening of celebration and recognition. Mark Latter, 2025 LRA Chair, addressed the crowd, installing the new board of directors and honoring individuals and businesses for their outstanding contributions to the industry.
The night’s honorees included:
• Chelsea Ransom (Select Wines, Inc.) & Mike Fruge (Capitol City Produce) – Associate Members of the Year
• JP Ngo (Our Mom’s Restaurant & Bar) – Rookie Member of the Year
• Megan Klock (Ruffino’s Restaurant) – Restaurateur of the Year
Tee Off for a Cause at the Greater Baton Rouge Golf Tournament!
The Greater Baton Rouge Chapter is set to host its annual Golf Tournament on Monday, March 24, 2025, at the University Club of Baton Rouge. Participants will enjoy a day of friendly competition, top-tier course play, and outstanding food and beverages provided by LRA member restaurants.
More than just a day on the greens, this tournament serves as a key fundraiser supporting LRA programs, including ProStart, which provides aspiring chefs with hands-on industry experience.
Celebrating Leadership: LRA Greater New Orleans Chapter Installs 2025 Board
The LRA Greater New Orleans Chapter ushered in its 2025 leadership with an elegant Board Installation event at Ralph’s on the Park on January 8. The evening brought together industry leaders, restaurateurs, and LRA members to celebrate the organization’s ongoing impact on Louisiana’s vibrant culinary scene.
A highlight of the evening was a keynote address by Mark Latter, owner of Tujague’s Restaurant, The Bower, and Birdy’s Behind The Bower. Latter, a distinguished figure in New Orleans’ hospitality industry, shared his journey growing up in the French Quarter, a backdrop that shaped his deep connection to Louisiana’s restaurant culture. He reflected on how the LRA has influenced his career, providing invaluable mentorship, networking opportunities, and advocacy for the industry.
Celebrate the Future: Northshore Chapter 2025 Board Installation Dinner
The Northshore Chapter will host its 2025 Board Installation Dinner, February 12, 2025 at Middendorf’s in Slidell, from 6-8 p.m.
Join the LRA Northshore Chapter for a special evening as we install the 2025 Board of Directors with LRA State Chair Mark Latter officiating the ceremony. Enjoy a four-course dinner, a cash bar, and the opportunity to network with fellow industry professionals.
A Delicious Success at Sip N Sliders
The LRA Northshore Chapter’s annual Sip N Sliders event at The Anchor in Madisonville was a hit! Sponsored by Performance Foodservice, guests enjoyed gourmet sliders and desserts prepared by talented ProStart Program students from three local high schools.
• Salmen High won Best Sauce with an agave Sriracha creation
• Mandeville High earned Best Slider for their lamb dish
This fundraiser supports LRA programs like ProStart , giving young chefs hands-on industry experience.
Special thanks to our sponsors: Performance Foodservice, Tabasco, Louisiana Seafood Promotion and Marketing Board, Ecolab, PJ’s Coffee, New Orleans Roast, Acme Oyster House – Metairie, and LRA
THURSDAY, OCTOBER 12, 2023
SPONSORED BY
LRA EDUCATION FOUNDATION
NAMES NEW LEADERSHIP
Michael Eastman Chair
Auto-Chlor Services
Greg Reggio Vice Chair
Taste Buds Management
Garret LeBlanc Secretary/Treasurer
B&G Food Enterprises
The LRA Education Foundation is pleased to announce the election of Michael Eastman as its 2025 Chair of its Board of Directors. Eastman is the HR Director for Auto-Chlor Services, LLC.
LRAEF Board of Directors
Bobby Hufft , Ecolab
Derrick Dunne, Raising Cane’s Chicken Fingers
Octavio Mantilla, BRG Hospitalty
Tony Rodrigue, Acme Oyster House
Stephen Hightower, Baton Rouge Epicurean Society
Emery Whalen, QED Hospitality
Karen Coaxum, Coaxum Enterprises
Alan Guilbeau, PJ’s Coffee
Jason Jones, Sysco New Orleans
Academic Advisor
Dr. Yvette Green, UNO Kabacoff School of HRT
Industry Representative
Felton Jones, PJ’s Coffee
Ex-Officio
Stan Harris, CEO, Louisiana Restaurant Association
Jonathan Baynham, Executive Director
Alan Guilbeau, PJ’s Coffee
MARCH 19-20, 2025
NEW ORLEANS MORIAL CONVENTION CENTER HALL J
march 19, 2025
GENERATIONS HALL, NEW ORLEANS
Winter 2025 ProStart Educator Training: Empowering Culinary Instructors
The Louisiana Restaurant Association Education Foundation (LRAEF) successfully hosted the Winter 2025 ProStart® Educator Training on January 16-17 at the historic Hotel Bentley in Alexandria, LA. This immersive event provided ProStart educators with valuable industry insights, innovative teaching strategies, and hands-on learning experiences to enhance their culinary programs.
The training kicked off with a welcome dinner at the Diamond Grill, where educators had the opportunity to connect and network. On Friday, January 17, attendees engaged in a full day of sessions covering essential topics, including social media branding, entrepreneurship, and best practices for culinary education.
A highlight of the event was a presentation by social media influencer and cookbook author Brittany Khamille, who shared her expertise on building an online culinary presence. Her insights on leveraging digital platforms for career growth offered educators new strategies to bring back to their classrooms.
Other sessions included updates on Louisiana ProStart Invitational (LPSI) rules, a hands-on plating challenge, and a tour of the historic Hotel Bentley led by Scott Laliberte, President and COO of The Diamond Grill and Hotel Bentley.
Thanks to the generous support of Auto-Chlor System and the CENLA Chapter, the LRAEF provided this impactful training at no cost to educators, ensuring they remain at the forefront of industry trends. This event reinforced the commitment to equipping teachers with the knowledge and tools to inspire the next generation of culinary professionals.
Are you taking full advantage of your membership?
The LRA and the NRA offer a number of benefits designed to save you time and money. Members who are actively involved in the programs offered by both organizations get the most for their membership dollars. We’re committed to making your membership work for you! For more information about these programs, contact the individual listed below, visit www.LRA.org, or call Pam St. Pierre, VP of Member Services at (800) 256-4572.
Exclusive Programs, Discounts & Services for LRA Members
Business Legal Questions
Johnson, Yacoubian & Paysse
Alan Yacoubian (504) 528-3001 www.jyplawfirm.com
Labor & Employment Questions
Fisher Phillips, LLP
Steve Cupp or Michelle Anderson (504) 522-3303 www.laborlawyers.com
OFFICE SUPPLIES
Office Depot
Receive discounts at Office Depot and Office Max stores! Text LRASPC to #555888 and you’ll get a discount card sent right to your phone.
LRA Workers’ Comp
Debbie Cuccia (800) 256-4572
www.LRASIF.org
Workers’ Compensation Claims Hotline
LRA Self Insurer’s Fund (877) 257-2743
Food Safety Certification
ServSafe® | 8-hour food safety and sanitation course www.LRA.org to register (504) 454-2277
ServSafe Alcohol Online Training (504) 454-2277
www.LRA.org www.laserverpermit.com
PAYMENT SYSTEMS & PAYROLL
Heartland Payment Systems Heartlandpaymentsystems.com
HEALTH INSURANCE
Association Health Plan
Plan for hospitality businesses with 0-99 employees. Contact your insurance broker and ask for your LRA member UnitedHealthcare quote. For more info, contact HealthcareHQ@restaurant.org
Large Group Insurance
Contact your insurance broker and ask for your LRA member UnitedHealthcare quote. For more info, contact HealthcareHQ@restaurant.org
Workforce Development
RESTAURANT READY AND APPRENTICESHIPS
Contact: David Emond
Workforce Program Coordinator Louisiana Restaurant Association Education Foundation davide@lra.org 504-920-4998
WORKFORCE PROGRAMS
Contact: Jonathan Baynham Executive Director Louisiana Restaurant Association Education Foundation jbaynham@lra.org 504-454-2277
Pharmacy Discount Card
Free program (not insurance) with discounts on most FDA-approved prescription medication. For more info, contact HealthcareHQ@restaurant.org
Affordable Care Act
Get the facts and how the federal healthcare law affects you. restaurant.org/healthcare
MUSIC LICENSING
BMI | BMI.com
Save 20% off licensing fees by paying online.
Rob Conrad (615) 401-2908
ADA RESOURCES
ADA Toolkit Free to Members Call the LRA Communications Dept. (504) 454-2277
LOUISIANA PROSTART
Contact: Mistica Maples-Adams Program Manager Louisiana Restaurant Association Education Foundation mmaples-adams@lra.org 504-454-2277
INCUMBENT WORKER TRAINING PROGRAM
Contact: Melinda Carter Program Manager, Incumbent Worker Training Program Louisiana Workforce Commission mcarter@lwc.la.gov 225-342-8980
Advertising Index
BMI...........................................................................................17
www.bmi.com (404) 261-5151
FISHER PHILLIPS...............................................................15 www.fisherphillips.com (504) 522-3303
HEARTLAND PAYMENT SYSTEMS..............................11 www.heartlandpaymentsystems.com (888) 963-3600
LOUISIANA SEAFOOD.......................................................IFC www.louisianaseafood.com (225) 342-0552
LRA WORKERS’ COMP....................................................19 www.lrasif.org (504) 454-2277
ODP BUSINESS SOLUTIONS.........................................17 www.odpbusiness.com (888) 263-3423
PERFORMANCE FOODSERVICE..................................37 www.performancefoodservice.com (504) 733-5200
SERVSAFE.............................................................................7 www.servsafe.com
SYSCO FOODSERVICE....................................................9 www.sysco.com (504) 731-1015
For advertising information, please contact Santilla Victorian, Marketing Manager: Phone: (504) 636-6516 Email: svictorian@LRA.org Online: www.LRA.org
Do you have good news to share about your company? Want a “Shout Out” for your employees’ hard work? Send an email to communications@lra.org with the subject “Shout Out” for a chance to be featured in our weekly newsletter sent out to members!
Do you have an exemplary employee who’s been with you for 20 or more years? Do they go above and beyond the call of duty? Are they a shining example for young employees to emulate? If you’ve answered yes, then you have a LRA Restaurant Legend! Nominate your employees today! Email communications@lra.org for more information.
NEW ORLEANS MORIAL CONVENTION CENTER AUGUST 2-3
