a la carte - Fall 2021 by Louisiana Restaurant Association

FALL 2021

OFFICIAL PUBLICATION OF THE

LOUISIANA RESTAURANT ASSOCIATION

Build Profits!

Louisiana Restaurant Association | a la carte | Fall 2021

Letter from the Chair Dear LRA Members, This year commemorates the Louisiana Restaurant Association’s 75th anniversary! In 1946, a group of restaurants formed the association with the collective goal to evolve their businesses—primarily to compete with grocery stores for better prices on produce, meat and ingredients and to relieve “housewives” of meal planning, preparation, service and cleanup. In this edition, you’ll discover fascinating industry disruptors. What is most telling is how the challenges faced by some of the earliest LRA members are many of which we face today. If you’re like me, you likely thought 2021 would bring the dawning of a new day. One where a pandemic would be in our rearview mirror and life would begin to return to what we remember as “normal.” What 2021 did bring was a new White House administration and the American Rescue Plan, unfortunately delivering only a fraction of the restaurant revitalization funding needed to prop up our industry – which has seen nearly 100,000 closures to date nationwide. At home in Louisiana, we are seeing a shift in ownership and shuttered establishments scattered throughout our communities. My family business, Mel’s Diner, was deeply impacted, and to add insult to injury, our Lafayette location experienced a fire, which was crushing to say the least. We ended up doubling down on the location and began the rebuilding process, and after a year, we have experienced consistent delays and we hope to host our grand reopening soon. It’s been one hell of an experience, and I’ve learned more about the importance of advocacy, resilience and the importance of being a member of the LRA, and by extension the National Restaurant Association. One thing I’ve learned is that no, associations are not as important to members as they were pre-pandemic. They are more important. Living in this era of the 10-second news cycle, your head is in a constant spin as headline after headline screams about social and political unrest, spiking COVID-19 numbers, regulations and mandates. Amidst all of this noise, the LRA deciphered that which was most important to its members and continually shared this information in a timely and efficient manner. Additionally, their advocacy efforts are greater than ever, as they continue to press for financial assistance and favorable regulations for our industry. The LRA has become the eyes and ears of our industry and continues to pivot now and often to meet the changing needs of its membership in hopes that loyalty, engagement and revenue will follow. Thank you for your trust and membership in the Louisiana Restaurant Association. Sincerely,

Note:

Cover photo imagery sourced from 1949 edition of a la carte, titled “Pelican Stew.” The artwork ironically parallels many of the challenges our industry faces today, over 70 years later.

Keith Bond Mel’s Diner, President 2021 LRA Chair

Letters to the Editor Dear Mr. Harris,

Dear Mr. Harris,

I want to personally thank you for your donation of $1,500 to my campaign for State Senate District 27.

Thank you for your generous contribution to my campaign fund. The money will be used to help defray the cost of my campaign for State Senate in District 13. I truly appreciate your support and valuable assistance at this time.

Giving back to our parish and community is my passion. I know that I’m ready to step into this role and serve the community. I want to unlock our potential and move Calcasieu Parish forward. Making this vision a reality would not be possible without the support of people like yourself. With your help, we can build a place for our kids to stay and work and raise their families. With your support, we can rebuild Calcasieu Parish better than ever!

I have enjoyed serving as State Senator in District 13. You are invited to contact my office to keep me advised on issues that we need to address. Together, we can make a difference.

Thank you again for giving me the resources I need to spread my message to voters. I hope that you will continue to be part of my team throughout this election and in the future.

Sincerely, J. Rogers Pope State Senate District 13

Sincerely, Jeremy Stine State Senate District 27 * Jeremy Stine won the seat for Senate District 27 with 59% of the vote.

Louisiana Restaurant Association | a la carte | Fall 2021

24 8

Getting Unstuck: Business & Management Lessons in Minutes

An LRA History Lesson: One Bite at a Time

COVID-19 Restaurant Impact Survey

Getting Back in the Swing of Things

Walk away with insights you can put to work immediately using Heartland’s “Unstuck” training modules

The LRA celebrates its 75th anniversary and to commemorate the event, we highlight some of its most impactful events since its inception in 1946.

Survey results indicate a recovery from the pandemic will be prolonged well into 2022

The Greater New Orleans Golf Tournament returns after a year hiatus due to the pandemic

Follow the LRA on social media for updates on the restaurant industry, advocacy issues, and news about YOU, our members!

LaRestaurantAssoc

LaRestAssoc

LaRestaurantAssoc

Louisiana Restaurant Association

Louisiana Restaurant Association | a la carte | Fall 2021

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Louisiana Restaurant Association | a la carte | Fall 2021

Great chefs never apologize for being demanding. They know their guests come for something they can’t get anywhere else in the world—fresh, premium seafood that is responsibly harvested miles, not continents away. Be Louisiana proud. Demand local. And support the industry that has long fortiﬁed yours.

Louisiana Restaurant Association | a la carte | Fall 2021

The one thing that hasn’t changed in the restaurant industry during the last year and a half is how we clean, sanitize, and disinfect everything around us. We’re focusing on reminding workers of the tried-and-true techniques in the front of the house and back. Read the full post at Food Safety Focus and get a free poster and activity sheet from each week of National Food Safety Month! #NFSM2021!

REDUCE PATHOGENS BY SANITIZING SURFACES It’s important your staff knows how and when to clean and sanitize the equipment around them. Do you know how often you need to clean, say, a frozen yogurt machine? A number of soldiers and their family members at a military base in the U.S. became ill when they ate yogurt from a cleaned, but not sanitized, machine. Week one’s National Food Safety Month topic examines this cautionary tale and shows how it could have been avoided.

After that, be sure your staff properly prepares the wares, soaking and scraping as needed. Once the dishes are in, don’t overload. And once they’re out, let them air-dry. Drying towels pick up contaminants quicker than you’d think.

TRAINING YOUR TEAM TO CLEAN AND SANITIZE YOUR OPERATION What should be included in an effective cleaning, sanitizing, and disinfecting routine throughout your operation? Training your crew to execute a solid cleaning job amid the fast action of a foodservice is what separates the good from the great. National Food Safety Month tips for week three show how to identify what should be cleaned, sanitized, or disinfected and how to make those efforts visible to guests when possible. Two items that might not currently be in your training routine: How to treat non-food surfaces and what to do if guests become sick.

You clean surfaces constantly. You clean dishes after every use. You clean pots and pans throughout the day. But what’s your schedule for something like a frozen yogurt machine? More importantly, how often do you sanitize it?

CREATE A MASTER CLEANING SCHEDULE (WEEK 4)

Cleaning removes food and soil from a surface, sanitizing reduces foodborne-illness-causing pathogens (like bacteria) to safe levels on surfaces. Your crews need to both clean and sanitize equipment.

Whether you like to make lists or execute off them; here’s how you can harness both activities to get your foodservice safety into high gear.

DISHWASHING IS NOT AN ART (GET THE FACTS) The deep dive on how to clean and sanitize dishes and tableware. Get a quick refresh on the process for automatic and manual dish cleaning. The daily diligence of dish washing may not bring five-star reviews, but it will certainly help avoid a lot of one-star reviews. It never hurts to refresh your thinking about one of the most mundane tasks in your restaurant. Step one in week two’s National Food Safety Month topic is keeping the dishwashing machine clean, inside and out.

We closed National Food Safety Month by assisting you and your team with creating a master cleaning schedule.

Most people didn’t go into the restaurant business to out-clean the competition, but that’s often what top restaurants are doing. One of the key tasks for any restaurant to stay clean is creating a master plan. This is the who, what, where, when, and how of cleaning your establishment. Once you train your staff on this clear routine, the right methods will become habits that only need a light touch of management.

Louisiana Restaurant Association | a la carte | Fall 2021

RESTAURANT MENUS IN 2022 WILL FOCUS ON HEALTHIER PLANET AND HEALTHIER CONSUMERS National Restaurant Association releases annual What’s Hot survey revealing top menu trends for the year ahead Restaurant customers can expect to see health taking center stage on restaurant menus in 2022. The National Restaurant Association released its annual What’s Hot Culinary Forecast, which offers a detailed look at the topics, trends, and products expected to drive restaurant menus in the coming year across a variety of categories including daypart occasions, menu categories, beverages, flavors, global inspirations, packaging/off-premises trends and industry macro-trends. After demand for comfort food surged during the height of the pandemic, consumers are refocusing on better-for-you options, with foods that are believed to have immunity-

boosting qualities and plant-based sandwiches making up three of the Top 10 Trends for 2022. Plant-based proteins are growing increasingly popular on menus and less expensive cuts of protein, such as thighs instead of wings, will have a greater presence in the year to come. Sustainability will continue to influence menus and how restaurants make decisions across the board. From reusable and recyclable packaging to zero-waste options, restaurants are continuing to prioritize sustainable initiatives. As consumers continue to utilize off-premises options in all dayparts, restaurants are looking to translate their dine-in experience outside the four walls of the restaurant with thoughtful packaging that maintains food quality, retains temperature, and is tamper-proof. “In addition to a return to health-focused menu offerings and more eco-friendly, improved off-premises packaging, all of which rated high in the top trends, we’re expecting operators to look across their menus for transformative opportunities,” said Hudson Riehle, Senior Vice President of the Research & Group for the Association. “Look for trends that fuse the traditional meal daypart items with other dayparts and an increasing popularity of snacking and its allied items. Also, with the popularity of cocktailsto-go during the pandemic, restaurants will look to expand both alcoholic and non-alcoholic craft beverage options.” Menus will become more refined and streamlined going into the year ahead, while chefs anticipate alcohol-infused desserts, globally inspired items, and even upscale potato chips to find spots on the menu. The What’s Hot survey was conducted in October 2021. More than 350 professional chefs of the American Culinary Federation rated 109 food items and culinary concepts compiled by Association experts and Technomic’s Menu Research & Insights Division. Download the full report here. Article courtesy of the National Restaurant Association.

Louisiana Restaurant Association | a la carte | Fall 2021

a Week.” The e-book briefly explains the three stages in the process of turning prospects into customers (introducing yourself, offering proof of what sets you apart, and asking for the sale). For each stage, there’s a pick-and-choose menu of great marketing “hacks.” Just select and implement one or two doable ideas from each of the three categories, and watch sales begin to pick up. Subsequent modules zero in on other aspects of building your business, such as: • Getting past the “pain points” of the COVID-19 business slump and making the most of the recovery • Why you don’t need to be a marketing expert to increase traffic • Maximizing your digital footprint and driving visits to your website • Shortening your wait times The “Unstuck” series explains the process of turning prospects into customers.

• Why long lines (even with fast wait times) can be an indicator of success • Speeding up the sales cycle

As the foodservice industry continues its slow recovery from the pandemic disruptions of the past 18 months, you’re probably busier than ever running your restaurant and getting everything back up to speed. You know it’s time to seize the day, implementing small or large changes to jump-start growth for the future. Yet—as always—you have little bandwidth in your busy week to read up on tools and techniques that could help you boost productivity, attract new customers and build check averages. Here’s a convenient new way to get past that sticking point and into the growth mode. A series of structured, self-guided, easy-to-implement strategies delivered through training modules take minutes to review but will give you critical insights and valuable business-building tools to achieve measurable results. And they’re free. The “Unstuck” series begins with a 15-page e-book that promises “21 Fastest Ways to Drive Revenue in as Little as

• Operationalizing your people and systems to raise your ticket averages • Standardizing the art of inviting new customers to become repeat visitors • Boosting repeat business from both newcomers and regulars You can revisit and review each module whenever you’d like to explore new business-building techniques or revisit ones you’ve already used. This new training tool also has an interactive, communitybuilding aspect: You’re invited to learn new sales and marketing methods from your peers and share your own ideas and successes using the hashtag #HeartlandHacksGrowth. Registration spots are limited, so act now to begin exploring the Unstuck series of training modules by visiting this site.

Louisiana Restaurant Association | a la carte | Fall 2021

Serving your restaurant with amazing business solutions. With Heartland on your side, we guarantee your restaurant will be equipped with the best payments, payroll, point-of-sale, customer engagement and lending products in the industry.

Product features include: Payments: · Contactless Payments: Enhance your diners experience from ordering to checkout with quick, efficient and secure technology. · Mobile Payments: Accept mobile payments in minutes right on your phone or tablet in two easy steps. · EMV Speed and Security: Process EMV card payments 4 times faster than the industry average while keeping customer data secure. Payroll+HR: Reduce administrative tasks and ensure your business is compliant with Heartland’s payroll processing and HR administrative tools.

Point of Sale: Choose from a full stack of restaurant management platforms allowing you to capture, view, analyze and take action based on your needs. Customer Engagement: · Analytics: Leverage your restaurant’s data to predict and understand guest behavior with an easy-to-implement and powerful system that efficiently compiles information in a way that’s useful to you. · Gift+Reward Features: Attract new customers and turn patrons into loyal fans with customer engagement solutions. Lending: Secure loan terms and rates with one of Heartland’s reputable lending partners.

Louisiana Restaurant Association | a la carte | Fall 2021

Take advantage of the tech tools that help manage and automate your hiring efforts and leverage the tax credits you’re due. The industry added more than 230,000 jobs in June, and more than 250,000 in July, but the total is still nearly 8% below pre-pandemic employment levels. The pandemic has reshaped the workforce, what people do for a living, when and where they work, and the safety of the work environment. It has also impacted what candidates look for in their jobs today. As a result, it’s not only important to understand how to enhance your employment proposition, but also what tools you can use to improve the hiring process. The National Restaurant Association’s recent webinar, “Help Wanted: Helping Your Business Fix Your Hiring Woes,” explored several options, such as new hiring tools and technology, and optimizing financial incentives such as tax credits. It was sponsored by longtime Association partner, Heartland, a Global Payments Company.

Heartland’s John Romano, who heads up the company’s Human Capital Management Sales, and Sara Nickel, the Association’s senior director of Workforce and Business Development, led the discussion.

A microcosm of the labor picture Romano noted that even though employment is on the rise, the industry hasn’t been able to fill all of its job openings. “Restaurants are advertising, posting on social and online, and have hiring signs on billboards and in windows, more than ever before.” The industry added more than 230,000 jobs in June, and more than 250,000 in July, but the total is still nearly 8% below pre-pandemic employment levels. Still, hiring remains highly competitive; about 1 million positions are not filled.

Louisiana Restaurant Association | a la carte | Fall 2021

For every one-and-a-half jobs posted, he added, only one job seeker is actually available for hire. Part of the reason for the hiring challenges, said Nickel, is rooted in the misperception that the industry doesn’t offer enough opportunity or career advancement. “Everyone knows it’s not true,” she said. “The pandemic only made things worse as our workers struggled and the perception of our industry took a hit. This attrition has made it tough to manage the other aspects of business and maintain operational consistency. Unfortunately, that’s the environment we find ourselves in.”

The end of the labor crisis may be in sight Romano said he thinks there’s an end in sight to the hiring crisis. Here’s why: The additional unemployment funding from the federal government’s stimulus bill is scheduled to end in September. When it does, many of the individuals receiving those funds, will return to the workforce. From a health and safety perspective, more individuals are getting vaccinated against COVID-19. Vaccination rates are rising, and that’s going to help.

Romano and Nickel advised operators to use smooth, structured applicant tracking and onboarding systems that quickly explain what you as the employer are looking for in an applicant. This will remove friction from the hiring process. A communication feature recently added to the company’s suite provides the ability to text candidates and gives employers the opportunity to stay connected with job seekers. “We’ve found that about 30% of people respond to emails, but close to 90% respond to a text,” Romano said. “From a hiring perspective, it’s important to streamline your hiring and onboarding processes, and leverage your tax credits,” he added. “Create easy-to-understand job descriptions, leverage available technology, and take advantage of the thousands of dollars available for businesses through the WOTC. That’s going to be really important as people get back to work, and we head into the end of the year.”

Third, schools are reopening and many individuals who left the workforce to care for their children can now return to work.

How can operators immediately address their hiring issues? 1. Perfect your online presence. The workforce is brand shopping, and your digital face is often making your first impression. Potential hires are doing their research before they even think about coming to work for you. It goes beyond your website; having an engaging social media presence is also important. Highlight what makes your company desirable, why you’re passionate about your brand and employees. Have a strong, consistent message, and make sure it’s consistent across multiple channels your website, on Instagram, Facebook, TikTok, and all the other social media pages and sites where you promote your job openings. 2. Leverage tax credits. The Work Opportunity Tax Credit is the government’s way of rewarding businesses for hiring people facing barriers to employment. They fall into certain criteria: some are veterans, some live in remote areas, some are impoverished, long-term unemployed, or are ex-felons. If you hire someone who’s receiving government assistance, such as food stamps, welfare or supplemental security income, you may be eligible to receive tax credits, and they are substantial. You could receive anywhere from $2,400 to $9,600 per employee. 3. Focus on employee engagement and career development. Highlight your advancement opportunities to job candidates. Even if they don’t see the job as a career opportunity or even a long-term job, it will be far more appealing and attractive if they understand how it fits into a professional pathway. Show how restaurants are an industry of opportunity, even employees start out in hourly roles. If they recognize there’s potential for growth, that you’ll help develop them, they’ll stay beyond the revolving-door period of 30 to 90 days.

Heartland provides entrepreneurs with software-driven technology to manage and grow their business. The company serves more than 400,000 merchants nationwide, delivering trusted solutions for payment, payroll and human resources, point of sale, customer engagement and lending. Heartland is a leading industry advocate of transparency, merchant rights and security. Heartland is a Global Payments Company (NYSE: GPN). Learn more at heartland.us. Learn more about Heartland’s human resources management and payroll services by clicking here. To read more about Hiring in Hard Times, check out our infographic here.

Louisiana Restaurant Association | a la carte | Fall 2021

Forgiveness in reach for more than 3.4M this year Currently more than 1,230 PPP lenders, representing more than 50% of outstanding loan forgiveness applications, have optedin to the Direct Forgiveness Portal, and the SBA is on pace to forgive loans for 3.4M direct borrowers by year-end.

SBA SIMPLIFIES PROCESS TO GET PPP LOANS FORGIVEN

Prior to this direct system, borrowers had to take the initiative to download forgiveness forms or get the forms from their banks. Some lenders hadn’t yet built the technology or processes to begin accepting forgiveness applications, and many didn’t actively reach out to borrowers to help them through the process. Forgiveness was essentially not user-friendly, which is why millions of borrowers, including recipients of more than 700,000 loans made in 2020, hadn’t submitted their one-page applications, according to the SBA. This simpler process allows the SBA to proactively reach out to borrowers and provide them with pre-populated forgiveness forms that they can complete through the portal on a computer or smartphone. According to the SBA, on average, users submit their applications in about six minutes and receive their forgiveness decisions within a week from the date of submission.

This simpler process allows the SBA to proactively reach out to borrowers and provide them with pre-populated forgiveness forms they can complete on a computer or smartphone.

Working through the Direct Forgiveness Portal, forms take minutes to fill out, about a week to process. Thanks to a new, simplified process initiated by the Small Business Administration, it’s easier for restaurant operators who borrowed $150,000 or less to apply for Paycheck Protection Program Loan Forgiveness. In its first two weeks—it launched July 28—the PPP Direct Forgiveness Portal program forgave more than $2.4B in PPP loans, relieving many restaurants of major debt. The National Restaurant Association supported the SBA’s effort to streamline the task with a series of webinars and fact sheets that helped operators understand how to manage the process easily.

Louisiana Restaurant Association | a la carte | Fall 2021

SBA UPS THE LIMIT ON COVID-19 EIDL LOANS

The SBA retooled the EIDL program this month, quadrupling the cap on individual loans from $500,000 to $2 million and offering more flexibility in the way businesses can use the funds.

Restaurants and other small businesses now have access to more low-interest federal loan funds to help with pandemic recovery, thanks to a revamped Economic Injury Disaster Loan (EIDL) program.

EIDL improvements

The U.S. Small Business Administration retooled the EIDL program this month, quadrupling the cap on individual loans from $500,000 to $2 million and offering more flexibility in the way businesses can use the funds. A National Restaurant Association webinar, available to watch on demand, details the changes and provides step-by-step instructions on how to apply.

Increased loan amounts. The cap is now $2 million, up from the former limit of $500,000. Businesses that already received an EIDL loan can request additional funds.

EIDL is “an important tool in the recovery toolbox for this industry,” notes the Association’s Executive Vice President of Public Affairs Sean Kennedy in the webinar’s opening remarks. That tool just became more powerful. Businesses that received a previous EIDL loan can request additional funds. The 3.75% business loans are payable over 30 years. “This is very cheap debt that’s stretched over a long time,” says webinar speaker Patrick Kelley, associate administrator of the SBA’s Office of Capital Access. SBA is authorized to make COVID-19 EIDL loans through Dec. 31, 2021, or when funds are exhausted, whichever occurs first. Restaurateurs are encouraged to apply as soon as possible. Until Oct. 8, the program is limiting loan approvals to $500,000. If you’re requesting that amount or less, apply quicky to take advantage of this exclusivity period. Loans above $500,000 will not be approved before Oct. 8, but you can still apply today.

The revamped EIDL program offers several upgrades, including:

Expanded use of funds. Restaurants can now apply EIDL funds to the payment and prepayment of nonfederal debt, including loans and credit cards. This allows you to swap out higher-rate debt with EIDL’s 3.75% rate. The funds can now also be used for regularly-scheduled payments of federal debt. Other uses include payroll, rent/mortgage, utilities and other business expenses. Deferment of payback. Principal and interest do not need to be paid for the first 24 months. (Existing loans with less than a 24-month deferment will be adjusted.) Broadened eligibility rules for affiliated businesses. An affiliate is now defined as a business that you control or in which you have 50% or more ownership Restrictions To receive EIDL funds, businesses must have been in operation on or before January 31, 2020. The funds cannot be used to expand the business, for startup purposes or for prepayments on loans from a federal agency. How Do I Apply?

One tip for those who haven’t received an EIDL loan already: Apply now for up to $500,000, Kelley recommends. As soon as that’s approved—within about three weeks—you can log into the SBA portal and submit a loan modification requesting additional funds.

First-time applicants: Complete an online COVID-19 EIDL application.

Here are the program highlights:

For more details, view the National Restaurant Association webinar More Flexibility and Funds: New SBA Loan Options for Restaurants and Small Businesses.

Businesses applying for an increase: Complete your request for an increase in your COVID-19 EIDL portal.

Download the Association’s EIDL information brief here.

Louisiana Restaurant Association | a la carte | Fall 2021

An LRA History Lesso 1966 1961 1948 The LRA’s magazine a la carte dedicated an entire issue to the emergence of the a new novelty, the TV

1946

Gov. John McKeithen added a representative from the LRA to the state Tourism Development Commission

Dickie Brennan, Sr. was elected President as one of the first of many in his family to serve in LRA leadership

The LRA Board opted to add a “fieldman” to the staff to recruit members

1949

LRA was established to advocate on behalf of the Held a series of state’s foodservice “Waitress Training & hospitality industry and Food Handler Schools”

1967

1953 The first EXPO “ALL-SOUTH Restaurant Show” was held at the Jung Hotel in New Orleans

1952 Gov. Robert Kennon declared October as restaurant month

1968

1962

Mainstream press starts to notice LRA’s involvement in politics

Louisiana Restaurant Association | a la carte | Fall 2021

LRA gifted the New Orleans Saints its first mascot, a 6-month-old St. Bernard dog named Gumbo

The m wag $3.10

on: One Bite at a Time 1985

The LRA’s first & only mascot, Louie the pelican, made a comeback

2005 Restaurants in the rallied like never before to open & provide jobs for employees following Hurricane Katrina

980

minimum ge was 0 per hour

2016

The LRA’s magazine a la carte dedicated an entire issue to the emergence of yet another new novelty, the computer

2013

1995 The LRA Education Foundation was founded & the 8-hour ServSafe Food Handler course for restaurant employees was established

LRA expanded its training program to include a trio of educational classes for restaurant employees: ServSafe Food Handler, ServSafe Alcohol, ServSafe Allergens

2020 In March, Gov. Edwards issues a stay at home order forcing restaurants to close as a result of the onset of the COVID-19 pandemic.

2010

1988 The LRA honored its first ever dual Restauranteurs of the Year to Al Copeland & Ralph Olinde

During the Deepwater Horizon oil spill, about 172 million gallons of Louisiana sweet crude oil spilled into Gulf of Mexico waters, with serious long-term impacts to Gulf seafood.

Louisiana Restaurant Association | a la carte | Fall 2021

Headlines Through the Decades Amid a foodservice industry still in its infancy and a nation emerging out of a Second World War and poised for growth, the Louisiana Restaurant Association was formed. Ever since, we’ve set the table for our industry’s success, championing your interests … turning new ideas and technologies into business-building trends … and investing in the people who drive our industry forward. Today, thanks to the strength, innovation and resilience of our workforce, the LRA is one of the largest business organizations in the state and is its largest private employer. Ours is an industry of trailblazers, the backbone of our communities, and the realization of the American Dream. As the LRA now marks its 75th year, we take a peek back at the pages of our magazine to tell our history, one headline at a time.

1940s

1950s

What Television Means to the Restaurant Operator

American Restaurant Magazine’s “Eat Out More Often” Campaign

When actual telecasts begin in New Orleans on December 18 over WDSU-TV, every restaurant operator in the New Orleans television area (30 to 40 miles) will be asking himself the question – Shall I offer my patrons television? The answer of course depends on the type of operation.

Plan Your Menus in Technicolor! Plan your menus in technicolor, because color can actually make food taste better. By pleasing the eye, it stimulates the taste buds and prepares them for a treat. Eye appeal sells a meal almost as much as taste appeal, and it gets there first. Try it yourself. Leaf through the pages of one of the women’s magazines. The food pictures that make your mouth water are the ones in color.

Beware of the 5 cent Customer! I have repeatedly hammered away to my audiences all over the country that 50% of all new restaurants fail the first year, and after that 33% fail yearly from there on. The greatest single contributor to restaurant failures, in my opinion is the 5 cent customer. Yes, I know that you like to see customers come in, even for a 5 cent cup of coffee, but have you ever analyzed the 5 cent sale situation thoroughly?

The American Restaurant Magazine has launched a campaign which should interest every restaurant man, not only in Louisiana but in the nation. Building its appeal around the theme and that it’s fun to eat out, the drive features the slogan: “Enjoy Life! Eat Out More Often.” It is designed to interest the American family in patronizing restaurants more often than they do. We all know that the future of the restaurant business lies in the patron who still takes too many of his meals at home.

The Unfair Excise Tax on Equipment Must Go! Ever since the end of the war, the restaurant industry has been unfairly burdened with a ten percent excise tax on restaurant equipment. Many operators do not even know that they are paying this tax, since it is what is called a hidden tax. In other words, such a tax is added to the price of equipment by the manufacturer and the purchaser does not know that the price is raised accordingly. So you, Mr. Restaurant Man, have been paying ten percent extra for every unit of equipment you have purchased.

High Labor Turnover Still a Restaurant Problem The high percentage of labor turnover in the restaurant business is a matter of concern to the majority of operators. The problem was present even during the 1930’s in the depression. The wartime manpower shortage with employers competing for a scare supply of labor intensified the problem enormously. Since the war ended, the story has been the same, and even today most restaurant men have trouble in holding their help.

Feature Egg Dishes on Your Lenten Menu Eggs are cheap. Eggs are a good buy. Prices in most areas are the lowest since 1942. The current egg production is running 50% higher than the ten year average, and all indications point to an abundant supply for all spring months. Operators will do well to take advantage of the low prices and feature egg dishes on their menus for the coming spring months, especially during Lent.

Louisiana Restaurant Association | a la carte | Fall 2021

1960s

1970s

Waitress Training Programs Outstanding Success

No More Butts in the Coffee

The LRA has been sponsoring a twenty hour FREE Waitress Training Course in chapters throughout the state. This excellent course is being taught by Miss Ruth Parkman, Restaurant Training Specialist, of the State Department of Education. The course not only includes teaching, demonstrating, and practicing various skills and techniques required to be a good waitress but a number of other important subjects such as “good grooming,” personality development, understanding the menu, handing customer types, courtesy, service and sales, etc.

Guess what, I don’t throw cigarette butts in the coffee cup anymore. I’ve learned my lesson. Until my experience at the Holiday Inn strike in Baton Rouge, I thought nothing of putting my cigarette butt out in an unfinished cup of coffee, jabbing it into the uneaten eggs on my plate, or crushing it into the mashed potatoes. But not anymore, no sir. I’ve learned my lesson the hard way. The chickens came to roost when I became a pots and pans man and operating engineer of the dishwashing machine at the Holiday Inn South.

Another New Chapter is Brewing By the time you read this, chances are that the LRA will have another new chapter. It will be no small time operation either. In fact, at its present rate of growth, it may start pushing some of the larger chapters in numbers. It is already pushing the very best in enthusiastic activity. The location? Just draw a line from Hammond to Slidell and take fifty miles either side and both ends, all the way to Amite and beyond, Franklinton, Bogalusa, and a few other towns thrown in, and you have the Tri-Parish Chapter area.

“Glass and Cloth” a Family Affair

State Menu Contest Featured at Show One of the highlights of this year’s Restaurant Show and Convention will be a statewide menu contest. All members have been requested to send three copies of their menu to the LRA office. Menus will be judged by a special qualified committee as to content, layout, design, etc. The top winner in each of the various categories will receive a beautiful plaque, and the three winners in each category will receive certificates.

Plans Progressing for Food Service Management School As you know, the LRA has been working with officials of the East Bank Vocational School developing a Food Service Management Course. The facilities and funds for equipment and an instructor were obtained and we have spent considerable time and effort in selecting and obtaining a most qualified instructor. We are most pleased to announce that Mr. Don Smythe will be the instructor for this new program that will start in the very near future.

South to Get Worst Effects of Minimum Wage Now we know which sections of the country will be affected by the proposed Minimum Wage Bill and to what extent. The NRA employed an eminent private research firm to do this study. The results show that much of the country will hardly feel its impact at all, while the South will be greatly affected. The prime reasons for this unequal distribution of impact are higher state minimum wage laws and union contracts in the East and the West.

Allen, Allen Jr., Mike Maxwell and son-in-law David Ducote, with the sales representative Aubrey Heumann and Pat Searcy, T-shirt department and artist, have taken a Louisiana based industry and expanded it worldwide. Custom designed and printed glassware and t-shirts have developed into an effective, lowcost advertising medium used by many Louisiana restaurants and lounges. The successful “Hurricane glass” with Pat O’Brien imprint is famous the world over. Use of the glass and t-shirt advertising media saves costs by using glassware with the business imprint whose individual item cost is nearly the same as the cost of the item without imprint.

LRA Adopts Scholarship Program The Education Committee has met and approved a Scholarship Loan Fund Program, which was accepted by the State Board of Directors at its January meeting in Shreveport. The original idea was to award direct scholarships with the funds, which started with a $1,000 gift from long-time member, Rush Lassiter. When the Education Committee met to discuss the matter, however, several points were brought out that favored loan scholarships over outright gifts.

Louisiana Restaurant Association | a la carte | Fall 2021

1980s

1990s

Counterfeit Money and You

Cashing in on the Sports Bar Opportunity

A relatively recent problem is color copiers which can print on both sides of a sheet of paper. They’ve only been in use for a few years, but already, they’ve been used to counterfeit paper money, stock certificates, postage stamps, paychecks, and cashier’s checks. One suggested way of detecting this type of counterfeit is to rub the suspected bill with white tissue. If it’s genuine, the smudge on the tissue will be the same colors as those on the bill; if it’s a color copier counterfeit, the colors won’t match.

Sports bars are taking this country by storm and their performance is proving that they are here to stay. The eyes of Louisiana operators are being opened by the huge success of such national franchises as Champions, Baltimore Original Sports Bar, and Chammps popping up all over the country. Back in 1988, an associate in Atlanta, Victory Trapani contacted me and said he had found a great bar/ restaurant concept for the Louisiana market. In an attempt to stay in touch with new trends, I flew to Atlanta to see what all the hoopla is all about. The answer was plain and simple, SPORTS BARS.

When Coats are Stolen Who’s Responsible for the Loss? The restaurant is responsible when…it provides a checkroom, attendant, accepts money and issues a check for the customer’s belongings. Courts sometimes classify such a transaction as a “bailment” – the temporary transfer of possessions of personal property for the performance of a service. In such cases, the restaurant is required to exercise reasonable care and is responsible to customers for negligence. Posting a “not responsible” sign does not eliminate this responsibility.

Drunk Driving is a Costly Problem Drunk driving is a major issue affecting the restaurant industry today. The situation has been described as “a time bomb ready to explode.” With an average of 70 people dying each day in alcohol-related crashes, pressure is mounting nationwide to stop drunk driving. Restaurant and bar owners are increasingly being singled out for blame for accidents involving drunken drivers.

Do You Need a Computer to Run Your Business? The question now days seems to be, “Do I need a computer to run my business?” Well, having been in the business of data processing for more years than the computer has been on the market, let me be the first to say, ”Not everyone needs a computer.” The computer is not a magical black box to solve all our problems. In fact, it is a dumb machine that has the ability to work very fast, accurately and cheap. It is another tool designed to make our job of management a little easier and with the increase in power and decrease in cost is has become more attractive to every business. So the real question should be the same as it is for any other purchase we would make for our business. “Can I cost justify the purchase?”

Espresso/Cappuccino: Smell the Aroma of Success Espresso coffee is a rapidly growing market in Louisiana where the demands and sophistication of the clientele is changing faster than many restaurateurs are aware. The West Coast has been netting enormous profits from espresso and cappuccino for years. Louisiana markets are now beginning to reap these profits and at, possibly, an even greater margin.

Can You See the Writing on the Walls… Violence is Here Workplace violence has emerged as a critical employee safety and health issue. Violent acts took the lives of 1,071 workers or 16% of the 6,588 fatal workplace injuries in 1994. Workers in retail establishments face an above average risk of encountering violence in the workplace. Of the 1,071 deaths due to workplace violence in 1994, over 50% occurred during the robberies of small retail establishments, including grocery stores, restaurants and bars, liquor stores and fast food restaurants.

Poll Shows Consumers Favor Accommodating Smoking Choices in Restaurants Smoking or no-smoking? Despite the intensity of the debate, one thing remains unequivocal – 77% of adult American consumers believe we should find a way to accommodate both non-smokers and smokers in hospitality establishments. Nearly 80% think good ventilation can have an impact on solving smoking issues.

Anti-Alcohol Groups Expected to Push Reducing BAC in 1999 Legislative Session During the 1998 Special Session of the Louisiana Legislature, the restaurant industry won a major battle in defeating a reduction of the blood alcohol content level for DWI from .10 to .08. Those anti-alcohol groups pushing the measure mounted a very strong grassroots effort based on emotional arguments.

Louisiana Restaurant Association | a la carte | Fall 2021

2000s

2010s

Teens and Summer Jobs – Make Their Time with You a Safe One

Family at the Core of Many Louisiana Restaurants

Companies facing a labor shortage – perhaps your own – may look to fill some of the gap by hiring teenagers, especially in seasonal work and vacation periods. Unfortunately, while teen workers may indeed help fill holes in your staffing, the solution they represent doesn’t come free of cost. Statistics show that young workers suffer disproportionately higher injury rates, despite your best efforts and federal rules to protect them.

Many restaurants in Louisiana are owned and operated entirely or, in part, by members of a family. While these restaurants are common in our state with nearly 80 percent being family owned, it’s almost the exact opposite from the other 49 states.

Will Employees Be Working Longer? Planning for Changing Retirement Trends… Will people born in the ‘50s and ‘60s still be working when they’re in their ‘70s? It is too early to say for certain what will happen, but there are signs that baby boomers will retire at a later age than their parents. That would reverse a 35-year trend. From 1950 to the mid-1980s, the average retirement age for Americans dropped from 67 to 63. Since then, however, the average retirement age has stalled at 63. If as evidence suggests, people begin working to an older age, it could have a major impact on the way employers design their retirement plans and other employee benefits.

The Internet Makes Electronic Bill Presentment and Payment a Reality

Peyton Manning “Ate Here!”: Managing Privacy Concerns in a Modern Workplace

Unless you are planning to open a cyber-café or sell homemade pralines and Cajun mustard on the World Wide Web, the Internet has probably not been priority number one. Sure the Internet comes in handy for research, travel, email and such, but is it necessary to run a restaurant well? The answer is “yes.” Why? Not because it is fun, or flashy, or chatty but because it makes good business sense.

Privacy can be an elusive goal. In today’s world, the Internet allows us an almost unlimited access to information. Yet, the more information that becomes available, the more insatiable desire grows for still more detail on a moment’s notice. Unless your name ends in “ardashian,” however, you likely still crave some semblance of privacy. The crossroad between these competing tow forces can create issues for employers in today’s society.

First Confirmed Case of BSE in United States On December 9, 2003, a 6-year-old dairy cow was slaughtered in Washington State. What made this incident newsworthy around the world is that the cow became the first case of bovine spongiform encephalopathy (BSE) to be confirmed in the United States. BSE, commonly known as mad cow disease, is a degenerative disease of the central nervous system. The USDS recalled 10,000 pounds of meat from the infected cow and 19 others that were slaughtered at the same time. The USDA has stressed that there is “essentially zero” risk to consumers.

Farm to Fork Effort Grows in Louisiana The spirit of Louisiana to support its own has positioned the state to beat the forefront of a movement in culinary arts. While there’s been much reported on the concept of farm to fork, some Louisiana chefs have whole-heartedly embraced it offering season ingredients on their menu year round.

FDA Outlines Nutrition-Disclosure Rules for Restaurants The Food and Drug Administration recently released final regulations to explain a 2010 law that will require many chain restaurants (those with 20 or more locations operating under the same name) to add calorie data to menus. It will also require them to provide additional nutrition information to guests upon request. Restaurants will have nearly a year to comply, the rules go into effect December 1, 2015.

Louisiana Restaurant Association | a la carte | Fall 2021

Although 2020 was one for the record books, 2021 feels as though it may have surpassed the year prior for those navigating the continued tangle of federal legislation, regulations and promulgations. Moving beyond COVID-19 is the order of the day for the National Restaurant Association Advocacy Team and establishments of all sizes across the nation. The current climate is a funhouse nightmare of collateral damage for restaurants. Menu prices are soaring due to supply chain challenges, labor shortages are far and wide, the White House vaccination mandate for companies with 100 or more employees is looming, and additional relief funds seem like a long shot.

about restaurants, and I’m committed to seeing us through the pandemic,” he said. “I don’t come from a family of means and working in restaurants gave me a way to a better life. That’s the case for so many restaurateurs and Americans to this day.”

Through it all—two rounds of Payroll Protection Program, Restaurant Revitalization Fund, loan tax forgiveness and PPP flexibility to boot, the NRA continues to diligently advocate on the industry’s behalf. Most recently, the NRA Advocacy Team was instrumental in the removal of tax increases and burdens within President Biden’s Build Back Better “Reconciliation” legislation.

The NRA Restaurant PAC is a non-partisan political action committee to support and elect pro-business/ restaurant candidates for federal office. Annually, Louisiana Restaurant Association members personally contribute funds to the Restaurant PAC – this year raising $21,000.

Matt Walker, Vice President for Government Affairs, was this year’s guest speaker for the “Politics Can Be Scary” fundraising brunch at Brennan’s Restaurant in New Orleans. Walker has advocated for restaurants since 2012 and represents the industry in the U.S. Senate. “I’m passionate

Special thanks to the following for their contributions: Bruce Attinger, Keith Bond, Ralph Brennan, Tommy Cvitanovich, John Eastman, Mickey Freiberg, Greg Hamer, Stan Harris, Octavio Mantilla, Paul Rotner, Randy Stein and Bill Goldring.

Louisiana Restaurant Association | a la carte | Fall 2021

November

ROBBERY PREVENTION

MAKE TIME for Safety

Robberies account for 25 % of all violent crimes

319,356 robberies occurred in the U.S. in 2017. Robberies increase during the holiday season, specifically between Thanksgiving and New Year’s Day.

Businesses most likely to be robbed include:

Restaurants

Businesses with delivery operations

Retail establishments

Apartment buildings, leasing offices

Banks and credit unions

Farmers markets/ small vendors operating with cash

How to Prevent the Likelihood of Robberies Physical Controls Maintain adequate lighting in work and parking areas • Provide surveillance cameras Provide “panic” buttons or silent alarms • Install Control Access • Ensure exterior door and access locks work properly Remove clutter from the windows • Post signs indicating presense of surveillance cameras

Administrative Controls Implement cash handling policies • Prohibit employees from counting cash in front of customers Have two employees open/close business • Check all restrooms and other areas before closing Be observant of suspicous persons/vehicles • Work with local law enforcement

Employee Training An overview of potential risks of robbery • Your company’s phyiscal security measures Instructions on what to do in the event of a robbery • Instructions on what to do immediately following a robbery

(800) 256-4572 | (504) 454-2277 | lossprevention@lra.org Louisiana Restaurant Association | a la carte | Fall 2021

Brennan’s New Orleans Hilton's Restaurant Supply Lafayette

Berry Town Produce Hammond

Southern Produce Co. Denham Springs

Creole Foods of Louisiana Kenner

TLC Linen Services New Orleans

Louisiana Restaurant Association | a la carte | Fall 2021

On a brisk but beautiful October day, the Greater New Orleans Chapter hosted its annual golf tournament at Bayou Oaks Golf Course in City Park. One hundred and forty four golfers participated in the this year’s tournament, which featured member food and beverage stations throughout the course and ended with post-round festivities outside the clubhouse. The event raised nearly $45,000 for the LRA Education Fund and Hospitality PAC. The pandemic had a significant impact on the association’s ability to host in-person events the past two years, making the fundraising accomplishment even more astonishing. Members were eager for a return to normalcy and to see one another again in person.

Republic National Distributing Company’s team took home first prize at this year’s tournament.

Lucky Dogs provided a taste of the Quarter, right on the course.

John Lund and tournament sponsor Patrick Gros, CPA, enjoying the sunshine between holes.

Jason Jones and the team from Sysco kept golfers’ appetites at bay with post-tournament bites.

Louisiana Restaurant Association | a la carte | Fall 2021

LRAEF Names Jonathan Baynham as its New Executive Director The Education Foundation is pleased to announce the selection of Jonathan Baynham as its new Executive Director. Baynham brings 10 years of experience in the education and non-profit sectors throughout the Greater New Orleans area to the position. In his new role, Baynham will manage the day-to-day operations of the foundation including the development of the goals and strategies, implementation and administration for all operational, programmatic and fundraising activities. His experience and background will serve the LRAEF through working with state and federal governments to establish job training and development programs and secure investments for ProStart. “We welcome Jonathan to the LRAEF at one of our industry’s most pivotal times as we continue to expand our impact in workforce development,” said LRA President and CEO Stan Harris. “As we continue to address the impact of COVID, developing and enhancing the skills

of our workforce is a critical need.” Prior to joining the LRAEF, Baynham was the Program Administrator for the Joe W. and Dorothy Brown Foundation where he managed all K-12 education programs including initiatives for Service Learning and STEM development. He also brings six years of teaching experience from Ursuline Academy in New Orleans. “I am excited to join an amazing team at the LRA and develop culinary career exploration opportunities for high schoolers around the state. Hospitality is a major economic driver statewide, and we will make sure that our students are prepared when they enter into the workforce,” said Baynham. Baynham is a Louisiana native and graduated with Bachelor of Arts from Spring Hill College and a Masters of Theological Studies from Vanderbilt University.

UnitedHealthcare offers exclusive members-only pricing and benefits, including: • Medical coverage • Dental and vision insurance • Disability, life and critical illness insurance

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Benefits and programs may not be available in all states or for all group sizes. Components subject to change. These plans have exclusions and limitations. Contact your UnitedHealthcare broker or the company for more details. Insurance coverage provided by or through UnitedHealthcare Insurance Company, UnitedHealthcare Insurance Company of Illinois or their affiliates. Administrative services provided by United HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through United HealthCare of Louisiana, Inc. EI20266455.0 08/20 ©2020 United HealthCare Services, Inc.

Louisiana Restaurant Association | a la carte | Fall 2021

Get to Know Your New EF Team Let’s start off with a little bit about you and the journey you’ve taken to arrive where you are today. Have you always known you’d like to make a career in education and/or the hospitality industry?

Jonathan Baynham LRAEF Executive Director

I started my career as an educator and taught at Ursuline Academy for over six years. There, I developed my passion for K-12 education and program management. In that role, I developed a school wide service learning program which promoted using in-class skills and applying them to community service projects. I transitioned to a full time Program Manager at the Joe W. and Dorothy Dorsett Brown Foundation. As Program administrator, I directed the private foundation’s K-12 education programming including Service Learning, STEM, and scholarship grant programs. It was at the Brown Foundation where I started managing workforce development grants and really loved the work. I am at heart, an educator. However, I have developed a passion for workforce development pathways for youth, which I get to cultivate through our new Apprenticeship Program.

The restaurant and foodservice industry was hardest-hit by the pandemic. What key perspectives can our next generation of employees bring as we look towards recovery? The restaurant industry means opportunity to me. There is opportunity to be successful for all walks of life. However, longevity is determined by adaptability, ingenuity and passion. What do you want to accomplish in your new position and what’s highest on your priority list? It is important that we are listening our community and assessing their needs. We want to hear from our LRA members, board, and industry representatives about their greatest future needs so that we can adequately prepare future line cooks, managers, and owners. Workforce development will be a key area from the LRAEF over the next few years through our new Apprenticeship Program and ProStart expansion.

Fast Facts: Where did you grow up?

Favorite takeout spot during the pandemic?

Metairie, LA

Coquette’s fried chicken box

Favorite non-work related activity?

Better cook…you or your spouse?

Making homemade pasta

She is the best baker but me for everything else.

First job out of high school? Plum Street Snowball Stand

Let’s start off with a little bit about you and the journey you’ve taken to arrive where you are today. Have you always known you’d like to make a career in education and/or the hospitality industry?

Mistica Maples-Adams LRAEF Program Manager

I’ve always known that I wanted to make a career in education, but what that looked like has changed. I originally thought that I wanted to be a professor but realized in graduate school that I loved to teach. That brought me to New Orleans. I shifted from teaching on the collegiate level to teaching little kids. I’ve been working in education in New Orleans for 12 years, more recently as an assistant principal.

The restaurant and foodservice industry was hardest-hit by the pandemic. What key perspectives can our next generation of employees bring as we look towards recovery? I think that the biggest thing that we can do is keep abreast of the trends and see what is drawing employees into the food service industry. We need to be aware of which restaurants are drawing new employees in and why. What do you want to accomplish in your new position and what’s highest on your priority list? I want to grow ProStart within our state and get it into more schools in the Greater New Orleans area. Highest on my priority list is ensuring that the ProStart Invitational is a success, especially since we haven’t been able to hold it for the past two years.

Fast Facts: Where did you grow up?

Favorite takeout spot during the pandemic?

An hour north of Mobile, AL

Mantra Indian Cuisine

Favorite non-work related activity?

Better cook…you or your spouse?

I love spending time with my family and going on trips with them.

Depends. I make better Southern food, and he makes better Cajun food.

First job out of high school? Delivering pizzas while in college

Louisiana Restaurant Association | a la carte | Fall 2021

It starts with the Holy Trinity, but don’t forget the RICE… Fall is officially here, and there is perhaps nothing more quintessentially Southern than a delicious spread of food lining tables under tents with families and friends gathered round. Campuses and parking lots across Louisiana erupt with all-day tailgating parties, and you’ll nearly always find jambalaya somewhere on the menu. Students from Chalmette High School’s ProStart Program recently spent time in the classroom perfecting one of the dish’s essential ingredients, rice. ProStart Instructor and former Educator of the Year, Elena Hodges, led the lesson during which the students discussed the various grains of rice, its application and preparation time in jambalaya. Both seafood and meat renditions were prepared, and the end result even lured local Sheriff James Pohlmann by for a taste. Hodges is a long-time resident of St. Bernard Parish and attended Nunez Community College. She loves teaching ProStart in her hometown and is very excited to attend the ProStart Invitational in March with her students.

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Louisiana Restaurant Association | a la carte | Fall 2021

Hold the Fries: Commit to Offering Better-For-You Menu Options for Children The LRA is partnering with the National Restaurant Association in support of its recently relaunched national Kids LiveWell program. The goal of the program is to demonstrate our industry’s commitment to child nutrition and to promote better-for-you kids meal options in restaurants. Nutritious children’s meals remain a priority with parents, and children’s nutrition continues to receive attention among policy leaders at the national and local levels. By agreeing to participate, you are willing to include better-for-you children’s meals on your menus. The program provides assistance with identifying these menu options at no cost to you and in close partnership with our National Restaurant Association partners.

We are in search of proactive, passionate restaurateurs to engage in this free, voluntary program to offer kids delicious and nutritious meals in Louisiana. Interested? Here’s the next steps: 1) Learn more. See next page. 2) Send an email to KidsLiveWell@restaurant. org to “sign up” and establish an employee liaison. 3) Identify or create 2 meals and 2 sides that meet the program’s nutrition criteria; our partner dietitians will review and verify them for free. 4) Follow the default beverage policy (sodas are still available upon request) 5) Promote your efforts! We will help.

Participating restaurants will be promoted for their efforts, and the program provides an effective way to demonstrate your commitment to this important consumer trend.

Louisiana Restaurant Association | a la carte | Fall 2021

What is Kids LiveWell (KLW)? The National Restaurant Association launched the Kids LiveWell (KLW) program to help parents and children select better-for-you menu options when dining out. Restaurants that participate in this voluntary program commit to offering healthful meal items for children with a particular focus on increasing consumption of fruits and vegetables, lean protein, whole grains, and low-fat dairy while limiting unhealthy fats, sugars and sodium.

Benefits of Participating in KLW FREE PUBLICITY from both the National

Restaurant Association and other organizations. IT’S GOOD BUSINESS: 70% of parents

want the choice of better-for-you kids’ menus. ACCESS TO THE KLW ICON show your

commitment to your customers. ACCESS TO A COMMUNITY OF OPERATORS demonstrating their commitment

to healthier children.

Participation: 2 Meals, 2 Sides, Beverage Policy Participating restaurants need to submit and qualify 2 meals, 2 sides, and follow the default beverage policy. KLW criteria are available here.

How Does it Work? Interested in joining? Follow these steps to get started: STEP 1: Email KidsLiveWell@restaurant.org to express interest. STEP 2: Gather nutrition information on your menu items (e.g., calories, fat, saturated fat,

trans fat, cholesterol, sodium, total carbohydrates, dietary fiber, total sugar, added sugar, protein). We’ll send you instructions! STEP 3: Submit nutrition information for your 2 KLW meals, 2 sides, and beverages. STEP 4: Work with our certification company (Food Directions**) to 1) tweak menu items

as needed to get 2 meals and 2 sides approved; and 2) adhere to the default beverage policy. STEP 5: Once approved, post KLW logos on menu, promote on social media.

No costs to join! KLW is FREE to all participating restaurants.

Get Started today! Email KidsLiveWell@restaurant.org ** Food Directions, LLC is a nutrition consulting firm owned and operated by dietitians. Food Directions professionals will review all submitted menu items for the KLW program and work with restaurant businesses to ensure the KLW criteria are followed appropriately. Louisiana Restaurant Association | a la carte | Fall 2021

Labor Department Reinstitutes Notorious 80/20 Rule for Tipped Employees Article provided by Fisher Phillips

The U.S. Department of Labor just issued its final rule regarding tipped wages, reinstituting a worker-friendly rule that will cause challenges for most businesses utilizing the tip-credit method of wage payments. The main part of the final rule is the resurrection of the notorious “80/20” Rule (referring to the percentage of time “dual job” employees spent on their job duties). The DOL’s final rule will be difficult for many hospitality employers to administer where it places limitations on the amount of time that tipped employees can spend performing work that is directly supporting tip-producing itself. The new rule will go into effect December 28, 2021 – what do you need to know in advance of this implementation date? The new “final” rule results in three key changes to the final rule announced in December 2020: • First, the tip credit may only be taken for time spent by the employee when they are “engaged in” a tipped occupation. Time spent outside of the tipped occupation must be paid at the federal minimum wage without a tip credit applied to those hours.

that provides service to customers for which the tipped employee receives tips.” The final rule makes clear that the Department intended tip-producing work to encompass all aspects of the service to customers for which the tipped employee receives tips. Therefore, “waiting tables” includes any task logically included within the scope of that tip-producing work. In a non-exhaustive list, the DOL stated this “would include a server serving food and drink, as well as filling water glasses for their table, verifying whether a customer has food allergies, or cleaning a spill on their customer’s table.” The DOL’s examples also includes generally activities that are within the scope of that table service, such as: • walking to the kitchen or bar to retrieve prepared food and drink and delivering those items to the customers; • filling and refilling drink glasses; • attending to customer spills or items dropped on the floor adjacent to customer tables;

• Second, the DOL reinstated the 80/20 Rule. An employer loses the tip credit if a tipped employee spends more than 20% of their weekly hours performing work that is not tip-producing work or work that directly supports tip-producing work. The final rule defines tip-producing work as “any work performed by a tipped employee that provides service to customers for which the tipped employee receives tips.” Work that directly supports tipproducing work is defined as “work that assists a tipped employee to perform the work for which the employee receives tips.”

• processing credit card and cash payments; and

• Third, a new, additional time limitation on this type of work will be implemented. An employer loses the tip credit for a tipped employee who performs “directly-supporting work” for a continuous period that exceeds 30 minutes (think side work). This is true even if the continuous time spent on this work amounts to less than 20% of the employee’s total work for the week.

Confusingly, the DOL did state that a server’s tip-producing table service may include some work performed in the kitchen, such as those that are “akin to garnishing plates before they are taken out of the kitchen and served.” This includes “toasting bread to accompany prepared eggs, adding dressing to pre-made salads, scooping ice cream to add to a pre-made dessert, ladling pre-made soup, placing coffee into the coffee pot for brewing, and assembling bread and chip baskets.”

The Definition of “Tip-Producing Work”

• removing plates, glasses, silverware, or other items on the table during the meal service. Duties Not Part of the Tipped Occupation The DOL’s examples of Tip-Producing Work raises the natural question of what duties are not considered as part of the Tipped Occupation. The DOL made clear that general food preparation, including salad assembly, is not part of the tipped occupation of a server.

The Department modified the definition of tip-producing work to be “any work performed by a tipped employee continued on page 32

Louisiana Restaurant Association | a la carte | Fall 2021

Fisher Phillips A National Labor and Employment Law Firm Serving U.S. Restaurants The attorneys at Fisher Phillips are ready to help you with all of your labor and employment legal issues. We help prevent legal problems by auditing payroll and personnel records to assure compliance with applicable laws, reviewing I-9 forms and procedures to assure compliance before a surprise government inspection, training managers on effective techniques for hiring and firing employees, ADA compliance and avoiding harassment claims. In addition, we draft and review effective employee handbooks and provide day-to-day advice and consultation to hospitality employers on every aspect of labor and employment laws. Fisher Phillips is a national labor and employment law firm representing employers in labor, employment, civil rights, employee benefits, and immigration matters. Our lawyers are joined by more than 400 attorneys in 36 offices and we are continuing to expand. Our range of experience enables us to bring efficient and practical solutions to today’s labor and employment problems.

MICHELLE I. ANDERSON Partner

STEVEN R. CUPP Partner

Labor and Employment Counsel to the Louisiana Restaurant Association. 201 St. Charles Avenue • Suite 3710 • New Orleans, LA 70170 | Phone: (504) 522-3303 • Fax: (504) 529-3850 Atlanta Baltimore Boston Charlotte Chicago Cleveland Columbia Columbus Dallas Denver Detroit Fort Lauderdale Gulfport Houston Irvine Kansas City Las Vegas Los Angeles Louisville Memphis Nashville New Jersey New Orleans New York Orlando Philadelphia Phoenix Pittsburgh Portland Sacramento San Diego San Francisco Louisiana Seattle Tampa Washington, Woodland 31 Restaurant Association |DC a laMetro carte | Fall 2021 Hills

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Bussers Are Not Left Out in the Dark Commenters offering their opinions on the proposed rule specifically asked the DOL to explain how its definitional tests would apply to employees such as bussers, whose tip-producing work is performed in assistance of other tipped employees’ work. Thankfully, the DOL listened to the comments. It found that a busser’s tip-producing work includes assisting servers with their customer service work that produces tips – such as providing table service – just as a barback’s tip-producing work includes assisting bartenders with their customer work that produces tips, such as making and serving drinks. As revised, the definition of tip-producing work clarifies that this category applies to work (such as bussing tables) performed by tipped employees like bussers who do not directly receive tips from customers. This is because this work provides service to customers for which the tipped employee (i.e., the busser) receives tips, even though they usually receive the tips from other tipped employees (i.e., servers). The DOL provided several non-exhaustive examples of a busser’s tip-producing work. They include resetting tables during table service in between customers, because this work is not done in preparation of the tip-producing work but is the busser’s tip-producing work. Compare this to the busser’s work of setting tables, folding napkins, and rolling silverware before the restaurant is open to customers. Thankfully, the DOL also found that the definition of tipproducing work applies to service bartenders, “who are tipped by servers because they prepare drinks for servers to bring to tables and therefore perform customer service work even if.”

Example 1. A server is employed for 40 hours a week and performs 5 hours of work that is not part of the tipped occupation, such as cleaning the kitchen, for which the server is paid a direct cash wage at the full minimum wage. The server also performs 18 minutes of non-tipped directly supporting work twice a day, for a total of three hours a week. The employer may take a tip credit for all of the time the employee spends performing directly supporting work, because this time does not exceed 20 percent of the workweek. Because this employee has been paid the full minimum wage for a total of five hours a week, the employee could perform up to seven hours of directly supporting work (35 hours × 20 percent = 7 hours) without exceeding the 20 percent tolerance. Example 2. A server is employed for 40 hours a week and performs 5 hours of work that is not part of the tipped occupation, such as cleaning the kitchen, for which the server is paid a direct cash wage at the full minimum wage. The server also performs 10 hours a week of nontipped directly supporting work, in increments of time that do not exceed 30 minutes. The 5 hours of work paid at the minimum wage is excluded from the workweek for purposes of the 20 percent calculation. Therefore, the employer may take a tip credit for 7 hours of the directly supporting work (35 hours × 20 percent = 7 hours), but must pay the server a direct cash wage equal to the minimum wage for the remaining three hours.

The Definition of “Directly Supporting Tip-Producing Work” In response to comments, the DOL’s final rule modifies the proposed rule’s definition of directly supporting work to clarify the scope of work that fits within this category. The final rule provides that directly supporting work is work that is part of the tipped occupation so long as it is not performed for a substantial amount of time (20% in the aggregate during a workweek or longer than 30 continuous minutes during any shift). Directly supporting work is defined as “work which is performed by a tipped employee in preparation of, or to otherwise assist tip-producing customer service work.” The DOL’s illustrations of this type work includes, “work performed by a tipped employee such as a server or busser in a restaurant before or after table service, such as rolling silverware, setting tables, and stocking the busser station, which is done in preparation of the tip-producing customer service work.” Measurement of the 20% There was a question whether the DOL was going to measure the 20% on a daily or workweek basis. Thankfully, after considering comments, the DOL found that the 20% will be measured by the workweek. The DOL also provided some guidance on how to determine the workweek for the purposes of calculating the 20 percent tolerance. To illustrate this concept, the DOL provided the following examples:

What’s Next for Employers? Hospitality employers now have until December 28 to adjust their operations in preparation for the DOL’s final rule. Employers who utilize a tip credit will have to take steps to ensure tipped employees do not exceed these time limitations when performing “directly supporting” work. At a minimum, you will want to ensure that tipped employees do not continuously perform this type of work for more than 30 minutes when no tip-producing work is occurring. You will need to analyze your front-of-the-house schedules and duties to plan for the resurrection of the 80/20 rule. For those employers who utilize a tip credit, you should consider developing a process where employees can notify management if they have performed directly supporting work in excess of either time limitation so that management can take steps to adjust their compensation appropriately. You may want to consider whether or not to implement a shift attestation question affirming whether or not the employee performed any directly-supporting work, and if so, for how long that work lasted.

Louisiana Restaurant Association | a la carte | Fall 2021

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

Accounting & Tax Questions Bourgeois Bennett, LLC Eric Fullmer (504) 831-4949

LRA Workers’ Comp Debbie Cuccia (800) 256-4572 www.LRASIF.org

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.

Workers’ Compensation Claims Hotline LRA Self Insurer’s Fund (877) 257-2743

PAYMENT SYSTEMS & PAYROLL Heartland Payment Systems John Reynolds john.reynolds@e-hps.com 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 Kaley Krause, (952) 921-6784 or kaley_krause@uhc.com

Large Group Insurance Contact your insurance broker and ask for your LRA member UnitedHealthcare quote. For more info, contact Amy Hathaway, (269) 792-1207 or amy_hathaway@ uhg.com Pharmacy Discount Card Free program (not insurance) with discounts on most FDA-approved prescription medication. For more info, contact Amy Hathaway, (269) 792-1207 or amy_hathaway@ uhg.com

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

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

Affordable Care Act Get the facts and how the federal healthcare law affects you. restaurant.org/healthcare

Workforce Development RESTAURANT READY AND APPRENTICESHIPS Contact: David Emond Workforce Program Coordinator Louisiana Restaurant Association Educational 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

LOUISIANA PROSTART Contact: Mistica Maples-Adams Program Manager Louisiana Restaurant Association Education Foundation mmaples-adams@lra.org 504-454-2277

Louisiana Restaurant Association | a la carte | Fall 2021

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 BEN E KEITH........................................................................................35

www.benekeith.com (817) 877-5700

BMI..........................................................................................................12

www.bmi.com

(404) 261-5151 FISHER PHILLIPS...............................................................................31

www.fisherphillips.com (504) 522-3303

HEARTLAND PAYMENT SYSTEMS............................................9

www.heartlandpaymentsystems.com

For advertising information please contact Ashley Counce, Communications & Sponsorship Manager Phone: (504) 636-6516 Email: acounce@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 acounce@lra.org with the subject “Shout Out” for a chance to be featured in our monthly 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 acounce@lra.org for more information.

(888) 963-3600

LOUISIANA SEAFOOD....................................................................5

www.louisianaseafood.com (225) 342-0552

LRA WORKERS’ COMP...................................................................23

www.lrasif.org

(504) 454-2277 PERFORMANCE FOODSERVICE.................................................34

www.performancefoodservice.com (504) 733-5200

RAISING CANE’S CHICKEN FINGERS.......................................27

www.raisingcanes.com (866) 552-2637

SYSCO FOODSERVICE...................................................................IFC

National Reach,

Local Service.

www.sysco.com (504) 731-1015

OUR CUSTOMERS ARE AT THE HEART OF EVERYTHING WE DO.

THOMPSON PACKERS...................................................................OBC (985) 641-6640

We understand what it means to be on the front lines of foodservice, and we’re here to help you find the best products to meet your individual needs. We don’t just help feed people, we feed dreams. For more information, visit PerformanceFoodservice.com today.

UNITEDHEALTHCARE.....................................................................25

www.uhc.com

1-866-414-1959 WALK-ON’S SPORTS BISTREAUX............................................27

www.walk-ons.com (225) 330-4533

Louisiana Restaurant Association | a la carte | Fall 2021

PERFORMANCE – NEW ORLEANS 918 Edwards Ave., Harahan, LA 70123 800-488-3988

Delivering quality food, products, and service for 115 years.

www.benekeith.com

Louisiana Restaurant Association | a la carte | Fall 2021

For more than 40 years, Thompson Packers, Inc. has proudly catered to the food service industry. Hotels, restaurants and other institutions have continuously turned to Thompson for their “center-of-the-plate” meat products. They know Thompson has the knowledge and the capability to provide them with the right items to satisfy their customers.

Thompson’s professional yet customized service is like having a personal butcher at your disposal. What’s more, Thompson’s state of the art packaging affords consistency and “just cut” freshness on every item. Let us be your butcher. We’ve got the ideal cuts of beef, veal, lamb and pork — no matter what your needs might be.

Slidell, Louisiana

Louisiana Restaurant Association | a la carte | Fall 2021

1.800.989.6328 www.thompack.com

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