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Letter from the Chair
Dear LRA Members,
Serving as Chair of the Louisiana Restaurant Association (LRA) this year has been an extraordinary privilege. It’s been an eventful year filled with achievements, cherished memories, and a deep appreciation for the unwavering dedication of our members. Together, we’ve strengthened the foundation of our industry through advocacy, education, and community engagement, while advancing the work of the LRA Hospitality Political Action Committee (PAC) and the LRA Education Foundation (LRAEF), especially through the ProStart program.
Our chapters have shone brightly, showcasing the spirit of our members at events like the Cenla Chapter’s 30th Annual Taste of Mardi Gras; the Baton Rouge, Acadiana, and Greater New Orleans Golf Tournaments; the 3rd Annual Baton Rouge Oktoberfest; and the Northshore Sip’ n Sliders event. These gatherings not only bring us together to celebrate our craft but also drive the continued growth of our industry and support for our advocacy and educational initiatives. Be sure to check out the Chapter Section in this issue for the exciting fall happenings.
Advocacy efforts this year were equally impactful, with a standout moment being the annual LRA Day at the Capitol. We advanced key industry priorities, from championing legislative wins like the repeal of off-clock break mandates for young workers and advocating for a market-driven approach to wages. These victories, supported by contributions to the Hospitality PAC, demonstrate the power of our collective voice.
Through ServSafe training, a vibrant Showcase featuring Chef Aarón Sánchez, and consistent communication to keep our members informed, the LRA continues to deliver on its mission to serve, protect, and strengthen the restaurant community. Also, remember that the LRA Workers’ Comp program is the number one benefit of membership, providing in-house claims handling, complimentary loss prevention services, and unparalleled support. Along with this, our new enhanced website and video series are designed to better educate and serve our members, ensuring that you have the tools and resources to thrive in our ever-evolving industry.
As I reflect on this remarkable year, I’m inspired by the relationships and connections that define our industry. It’s these bonds that sustain us through challenges and drive us toward success. Thank you for your commitment to our shared vision and for the opportunity to serve as your Chair.
Here’s to an even brighter future for Louisiana’s restaurant industry!
Sincerely,
Alan Guilbeau
PJ’s Coffee & New Orleans Roast in New Orleans 2024 LRA Chair
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.
Advertising: Want to reach restaurants to use your products or services? Inquire about advertising in à la carte. Call Santilla Victorian at (504) 636-6516.
Subscriptions:
Rates are $25 per year. LRA members: $25 of your membership dues goes toward your yearly subscription.
Workers’ Compensation insurance is required for most Louisiana employers, covering all types of employees. Learn how LRA Workers’ Comp provides an industry-specific solution to keep your business compliant and protected.
Chef Serigne Mbaye is revolutionizing New Orleans dining with his award-winning restaurant, Dakar NOLA, blending Senegalese heritage with local Creole influences. Recently honored by the James Beard Foundation and Time Magazine, Mbaye’s culinary journey celebrates culture, history, and innovation.
Discover how the LRA Education Foundation is shaping the future of Louisiana’s hospitality industry through ProStart, Apprenticeship, and Scholarships. Highlights include program milestones, student showcases, and inspiring events like the inaugural Baton Rouge ProStart Culinary Night.
Cover photo by Clay Williams
Letters to the Editor
Dear LRA Hospitality PAC,
We appreciate you supporting our Carpool Caucus Fiesta recently. Thank you for the generous donation to my campaign. We’re moving in the right direction, but there is much more to be done. See you during the November Special Session.
Geaux Tigers!
Stephanie Berault State Representative – District 76
Dear Friends,
Thank you all so much for your generous sponsorship of my Fall Ball fundraiser! I really appreciate it, and I look forward to continuing to work together as we promote Louisiana.
Thanks again!
Mike Strain, Commissioner Louisiana
Dept. of Agriculture & Forestry
Dear LRA Hospitality PAC,
Thank you so much for the generous contribution from the LRA. I sincerely appreciate your continued support and look forward to our work together as we move our state forward.
Debbie Villio State Representative – District 79
Court Strikes Down 2024 Overtime Rule: What This Means for Restaurants
In a significant victory for the restaurant industry, a federal court in Texas has struck down the Department of Labor’s (DOL) 2024 Overtime Rule. This decision prevents sweeping changes to salary thresholds that could have financially burdened businesses nationwide. The Restaurant Law Center and the Texas Restaurant Association, with Angelo Amador as co-counsel, spearheaded the legal challenge.
The court found that the DOL exceeded its authority by prioritizing salary thresholds over job duties, as outlined in the Fair Labor Standards Act (FLSA). Key highlights include:
• The salary threshold reverts to $35,568/year ($684/ week) and $107,432/year for highly compensated employees.
• Automatic salary updates every three years were invalidated for failing to meet Administrative Procedure Act requirements.
• The court emphasized the FLSA’s duties test over salary levels, echoing a similar 2016 ruling.
This ruling provides relief for restaurant owners who were preparing for the threshold increase to $44,000 in 2024 and $59,000 in 2025. With the Biden administration nearing its end, an appeal is unlikely, and the incoming Trump administration is expected to abandon the rule altogether or issue a scaled-back version.
However, businesses must stay vigilant. Some states, including California, Colorado, and New York, have higher salary thresholds that remain in effect. Employers should review local regulations and evaluate current compliance plans.
A key benefit of Louisiana Restaurant Association (LRA) membership is access to the LRA General Counsel for Employment and Labor. Contact the LRA today to connect with expert guidance and ensure your business remains compliant in this evolving regulatory landscape.
THE POWER OF PARTNERSHIP
The power of partnership means understanding your business needs and bringing you powerful solutions. Whether you’re looking for training, food cost advantages, service ideas, or new additions to your menu, we have the products, services and expertise to fit your needs.
To learn more about foodservice solutions for your operation please visit us at Sysco.com
New Analysis Explains Challenges of Higher Costs, Menu Price Increases
Restaurants across the U.S. are grappling with rising food and labor costs, and Louisiana operators are facing even greater pressure due to skyrocketing insurance premiums. According to the National Restaurant Association, food costs have surged 29% over the past four years, and labor costs have increased 31%. Together, these two expenses account for 66% of a restaurant’s total sales. While restaurant owners generally try to keep prices as low as possible, many are now forced to raise menu prices to stay afloat, as they typically operate on thin pre-tax profit margins of 3-5%.
Inflationary pressure is compounded by lower customer traffic, which remains below pre-pandemic levels. Since February 2020, average menu prices have risen 27.2%, according to the Bureau of Labor Statistics, aligning with the need to maintain a 5% profit margin.
Louisiana’s Unique Challenges
In Louisiana, these financial pressures are even more severe due to sharp increases in business property and casualty, as well as commercial automobile insurance. These additional costs skew the economic scenarios further, making it even harder for restaurants to manage their operational expenses.
Scenarios Facing Restaurants:
1. No Price Increases: Significant loss if restaurants hadn’t raised their prices in the last four years, their margins would have dropped from 5% pre-2020 to nearly a 20% pre-tax loss today. This scenario would be unsustainable for most operators, especially with additional insurance burdens in Louisiana.
2. Minimal Price Increases: Breaking even to cover the rising input costs, the average restaurant would need to increase prices by 19.9%, just to break even. However, in Louisiana, with the added insurance costs, even this price increase may not be enough to cover all expenses.
3. Price Increases to Maintain a 5% Margin: To maintain a 5% profit margin, restaurants nationwide need to raise prices by 26.2%. In Louisiana, this number would likely be higher due to the increased insurance premiums, pushing many restaurant operators to consider significant menu price adjustments.
These scenarios underscore the delicate balance restaurants must strike to survive in today’s economic environment, particularly in states like Louisiana. Significant cost increases cannot be absorbed without impacting menu prices, meaning higher costs for diners in the near future.
FTC Cracks Down on Misleading ‘Local’ Seafood Claims at Restaurants
Recently, ten seafood restaurants received warning letters from the Federal Trade Commission (FTC) over misleading advertising practices. These warnings focused on restaurants falsely promoting their seafood as “wildcaught” or “American-sourced” when it was farm-raised and imported from foreign sources. This crackdown comes in response to increasing complaints from the U.S. seafood industry about deceptive claims made on menus and in advertisements.
Restaurant Decor Under Scrutiny
In addition to menu language, the FTC flagged “eat local” slogans and restaurant décor, including photos, apparel, and symbols, as potential violations if they imply a false sense of locally sourced fare. These types of implied claims could mislead customers, violating federal law and damaging consumer trust. The FTC’s guidance signals that not just the words but the entire experience of dining at a restaurant can contribute to a misleading portrayal of the seafood’s origins.
The Source of the Issue
The Southern Shrimp Alliance points out that while country-of-origin labeling for shrimp is mandatory in grocery stores, restaurant menus often do not follow the same rules, leaving sourcing unclear to consumers. Some states do have labeling requirements, but these vary
widely. Marketing materials that depict local fishermen or fishing practices are also under scrutiny, as they can further contribute to consumer confusion about the origin of seafood.
U.S. Seafood Import Statistics
The focus on truth in seafood advertising reflects the growing reality of seafood imports. In 2020, more than 79% of seafood consumed in the U.S. was imported, and by 2023, the trade deficit in seafood had expanded to $20.3 billion. As reliance on foreign seafood continues to rise, ensuring transparency in sourcing is more important than ever.
What This Means for Restaurants
Restaurants need to be vigilant about how they advertise and present their seafood offerings. Menu descriptions and marketing materials should clearly reflect the true source of seafood to avoid misleading consumers and violating FTC regulations. Businesses that continue to falsely advertise could face penalties and damage to their reputation. Staying compliant with FTC guidelines will help maintain customer trust and loyalty.
U.S. Court of Appeals Overturns 2021 Amendments to Dual Jobs Regulation
In a significant win for restaurant operators, the 5th Circuit Court of Appeals ruled on August 23 to nullify the U.S. Department of Labor’s 2021 Final Rule amending the “Dual Jobs” regulation. The court agreed with the Restaurant Law Center and the Texas Restaurant Association (TRA) that the Final Rule was arbitrary and capricious. It created a line for applying the tip credit based on improper considerations and went against the statutory scheme enacted by Congress. This ruling is a major victory for restaurant operators, the Association, the Law Center, and the TRA.
What It Means
The amendment to the Dual Jobs regulation is now unenforceable. Importantly, the Court noted that this decision does not affect the validity of the original dualjobs regulation, which was not in question. Moreover, the ruling underscores the importance of the restaurant industry having its own legal representation to take on such cases when others may not.
What We’re Saying
“This decision is a big deal for restaurant owners and for tipped employees. For more than two and a half years,
Deadline to Report Beneficial Ownership
Approaching: Avoid Daily Fines
The Financial Crimes Enforcement Network (FinCEN), a bureau of the U.S. Department of the Treasury, is responsible for combatting financial crimes, including money laundering and terrorist financing. One of FinCEN’s key initiatives is the enforcement of beneficial ownership reporting requirements under the Corporate Transparency Act (CTA).
Effective January 1, 2024, businesses operating in the United States must report beneficial ownership information to FinCEN. Beneficial ownership refers to individuals who own or control at least 25% of a company or who exercise substantial control over its operations. These reporting requirements aim to increase transparency and deter illicit activities by exposing the individuals behind anonymous shell companies.
Entities such as small corporations, limited liability companies (LLCs), and other similar entities must comply
restaurant owners have worked in fear of not complying with the complicated and confusing requirements of the 2021 amendments. Today’s decision will alleviate the confusion and allow operators to focus on the economic challenges that threaten their business viability,” said Sean Kennedy, Executive Vice President of Public Affairs, National Restaurant Association.
“We are pleased that the court agreed with us and determined that the Wage and Hour Division overreached and exceeded its proper authority with its amendments to the ‘Dual Jobs’ regulation. The Department of Labor and its agencies had no authority to redraft the laws that Congress enacts, denying businesses the rights conferred by statute. The Restaurant Law Center and the Texas Restaurant Association brought this case because local restaurants would suffer irreparable damage from the illegal and unjust 2021 amendments to the ‘Dual Jobs’ regulation, and we’re satisfied to have ultimately succeeded in having the new regulation thrown out due to its illegality,” said Angelo Amador, Executive Director, Restaurant Law Center.
unless they fall under specific exemptions, such as large operating companies with 20+ employees, $5 million in revenue, and a physical presence in the U.S.
Noncompliance carries steep penalties, including fines of up to $500 per day for each day the violation continues, capped at $10,000, and potential imprisonment for up to two years. The reporting process requires submitting identifying information about beneficial owners and company applicants, including names, addresses, dates of birth, and government-issued identification.
To prepare, consult the Small Entity Compliance Guide and watch the National Restaurant Association webinar HERE to learn everything you need to know to file your report before the January 1, 2025, deadline. Taking these steps ensures compliance while avoiding costly penalties and supporting efforts to combat financial crimes.
September Marked National Food Safety Month:
A Time to Prioritize Safe Practices in Every Kitchen
Each September, the food service industry dedicates itself to National Food Safety Month (NFSM), a month-long observance emphasizing safe food handling and hygiene practices essential to keeping customers safe and maintaining the highest industry standards. Sponsored by the National Restaurant Association’s ServSafe program, NFSM provides invaluable resources and training, spotlighting critical safety areas for food service professionals, from line cooks to managers.
This year’s theme, “Food Safety at Every Level,” highlighted how every member of a team, from front-of-house to the back kitchen, plays a role in preventing foodborne illness. Weekly topics included personal hygiene, preventing cross-contamination, food storage, and how to respond to foodborne illness. ServSafe offered free materials, including webinars, checklists, posters, and social media content, designed to reinforce critical practices.
Restaurants and foodservice businesses were encouraged to engage in NFSM by reviewing food safety protocols, refreshing staff training, and utilizing the available tools. By making small, regular adjustments, they can strengthen the safety and trustworthiness of their kitchens, ensuring consistent and safe dining experiences for every guest.
For operators looking to take safety a step further, ServSafe Manager and Food Handler Certifications offered team members additional confidence in their skills and knowledge, demonstrating a commitment to food safety excellence. Whether by engaging in training or simply sharing reminders, every action toward food safety reinforces the importance of maintaining a healthy, thriving food service community.
LRA SERVSAFE MANAGER
Boost Your Bottom Line:
Why LRA’s ServSafe Manager Training is Worth the Investment
For restaurants and foodservice businesses, ensuring food safety isn’t just about compliance, it’s about building customer trust, reducing risks, and empowering staff. The Louisiana Restaurant Association (LRA) offers a top-tier ServSafe Manager Training program that gives participants the best chance of passing certification the first time, setting it apart from other providers.
While competitors may offer lower prices, they often exclude the essential textbook, leaving participants underprepared and more likely to fail, sometimes even multiple times. LRA’s comprehensive 8-hour ServSafe Food Safety and Sanitation course includes everything participants need: a textbook, a certified instructor, and a testing sheet. The program meets Louisiana Department of Health’s Gold Seal Requirements, ensuring the highest industry standards are met.
This all-in-one approach not only reduces the stress of certification but also provides a stronger foundation in food safety practices, translating into long-term benefits. In fact, a study by the National Restaurant Association shows that 65% of managers with a ServSafe certification report that it helped them earn higher wages.
Choosing LRA for ServSafe Manager Training is an investment in quality, success, and the future of your business. Don’t settle for less when it comes to food safety. Get everything you need to succeed by visiting LRA.org/servsafemanager.
Focus on learning, and let us handle the rest. Get prepared, get certified, and get back to business with confidence.
Contact: bernie.kaelin@e-hps.com
Taxing Times Ahead: Governor Landry’s Bold Plan for Louisiana’s Fiscal Future
Louisiana Governor Jeff Landry’s Louisiana Forward Tax Reform Plan is positioned to have a profound impact on the state’s economic future, and its ripple effects will certainly be felt within the restaurant industry. On Wednesday, October 23, Governor Landry hosted a meeting at the Louisiana Restaurant Association (LRA) office with Jefferson Parish officials and legislators to discuss the details of his plan in preparation for the upcoming special legislative session in November. The meeting underscored the urgency of addressing Louisiana’s projected budget shortfalls and the opportunity to create a more sustainable and competitive tax environment.
Addressing the Fiscal Cliff
The Louisiana Forward Tax Reform Plan is designed to fix an impending fiscal crisis. The state is facing a projected deficit of $737 million for Fiscal Year 2026, ballooning to over $1 billion by Fiscal Year 2028. These looming shortfalls threaten essential services, including education, healthcare, and economic growth initiatives. The Governor’s plan, therefore, aims to avert this crisis by introducing reforms that balance immediate fiscal needs with long-term economic growth.
Governor Landry has emphasized the importance of avoiding drastic cuts to teacher pay raises, healthcare for the elderly and vulnerable, and higher education. At the same time, his administration has already reduced the state’s budget by $2 billion compared to the previous administration, signaling a commitment to fiscal responsibility. However, further reforms are necessary to ensure long-term stability.
Tax Relief and Economic Growth
The centerpiece of the Louisiana Forward Tax Reform Plan is tax relief for individuals and businesses, which is designed to stimulate investment and job creation. For restaurants across the state, these tax changes hold potential for a significant boost in profitability and overall industry growth.
For individuals, the plan proposes reducing the top personal income tax rate from 4.25% to a flat 3%. This immediate increase in take-home pay would benefit not only restaurant employees but also customers. The plan includes a $12,500 standard deduction, providing significant relief to low- and middle-income taxpayers, including many in the hospitality industry. Additionally, the proposal to double the retirement income exemption for seniors would leave older Louisiana residents with more disposable income, potentially increasing dining out and related leisure activities.
On the corporate side, the reduction in the corporate income tax rate from 7.5% to 3.5%, combined with the repeal of the corporate franchise tax, would encourage restaurant owners and hospitality businesses to reinvest in their operations. These changes could lead to business expansion, job creation, and more competitive pricing for customers. Overall, the package seeks to make Louisiana a top 10 state in the U.S. for business tax climate, positioning it as a regional economic powerhouse.
Benefits to Restaurants, Workforce, and Customers
For Louisiana’s restaurant industry, the proposed tax reforms could generate a variety of benefits. First, the reduction in personal and corporate tax rates would enhance business profitability and leave more discretionary income in the pockets of consumers. This could lead to increased dining out, driving higher sales volumes for restaurants.
The simplification and modernization of the sales tax code, including the elimination of dozens of sales tax preferences and the extension of the tax base to include digital goods and services, would help streamline operations. By creating a more predictable tax environment, restaurant owners would be able to focus on growing their businesses rather than navigating complex regulations. Notably, the permanent exemption of business utilities from sales tax would reduce overhead costs for restaurants, freeing up capital for hiring, marketing, and expansion.
The plan’s provision for a permanent teacher pay raise would also indirectly benefit the restaurant industry. More stable funding for education would foster a healthier economy by developing a welleducated workforce, driving long-term economic growth. This would create a steady pipeline of talent for restaurants and related businesses, as well as increase consumer confidence and spending.
Challenges to Implementation
Despite the plan’s potential benefits, several obstacles could hinder its successful implementation. One of the most notable challenges is the proposed redirection of 0.03% of the state’s sales tax from the Louisiana Tourism Promotion District to the state’s general fund. This shift, while providing greater flexibility in state budgeting, could significantly impact the Office of the Lieutenant Governor, which oversees tourism promotion. As tourism is a vital driver of Louisiana’s restaurant industry, any reduction in marketing funds could affect visitor numbers, potentially counteracting some of the economic gains from the tax reforms.
There is also the challenge of navigating the political landscape. Governor Landry’s plan requires support from both the House and Senate, as well as cooperation from local governments, especially concerning sales tax reforms. The shift toward a more unified state and local sales tax base is likely to face opposition from various interest groups that currently benefit from the fragmented system. Additionally, constitutional changes would need to be approved by voters, introducing another layer of complexity.
Likelihood of Success
Governor Landry’s tax reform package has a strong chance of success due to the urgency of the impending fiscal cliff and the broad appeal of tax relief. The reforms align with Louisiana’s need to become more competitive nationally and globally, particularly in attracting new investment and retaining talent. However, the key to success will be securing bipartisan support and effectively communicating the long-term benefits of the plan to both legislators and voters.
Given the governor’s proactive efforts to meet with key stakeholders, such as the LRA and Jefferson Parish officials, the groundwork is being laid for a constructive dialogue that could lead to legislative approval. If passed, Louisiana’s restaurant industry stands to gain from a more robust, competitive economy, benefiting not only business owners but also the state’s workforce and consumers. However, the plan’s impact on tourism promotion and potential resistance from vested interests could present hurdles that must be navigated carefully.
Governor Landry’s Louisiana Forward Tax Reform Plan represents a bold vision for the state’s future. For the restaurant industry, the proposed tax changes offer the promise of growth, stability, and increased consumer spending. However, success will depend on overcoming political challenges and ensuring that key sectors, such as tourism, are adequately supported.
Understanding Workers’ Compensation: A Necessary Component of Business in Louisiana
In Louisiana, the law mandates that most employers provide Workers’ Compensation insurance for their employees. This requirement extends to all workers, regardless of their employment status, whether full-time, part-time, seasonal, or even minors. While there are some exceptions, such as domestic employees and certain real estate salespersons, the general rule is clear: if you have employees, you need Workers’ Comp.
Why Workers’ Compensation is Crucial
Failing to secure Workers’ Compensation insurance can lead to severe consequences for employers. The penalties for non-compliance are substantial:
• Fines: Employers who do not carry the required insurance may face fines of up to $250 per employee for a first offense. Repeat offenses can result in fines of up to $500 per employee.
• Financial Responsibility: Employers may be held liable for all medical expenses and compensation benefits that would have been covered by the insurance, along with potential legal fees.
• Operational Halt: The Louisiana Workforce Commission has the authority to issue a cease-and-desist order, effectively shutting down business operations until compliance is achieved.
Introducing LRA Workers’ Comp
The Louisiana Restaurant Association (LRA) Workers’ Comp program offers an industry-specific solution for businesses. It operates as a Self-Insured Fund, which is a non-profit, state-regulated, member-funded pool designed to provide comprehensive workers’ compensation coverage. The program runs on a fund year from January 1 to December 31 and is licensed and
approved by the Louisiana Department of Insurance.
By participating in the LRA Workers’ Comp program, businesses can ensure compliance with state law while also benefiting from a tailored solution that understands the unique challenges of the restaurant industry.
Watch Our Videos!
To learn more about Workers’ Compensation and how the LRA Workers’ Comp program can benefit your business, watch our informative video!
Request a Quote Today!
Get Ready for Renewal: Benefits of the LRA Workers’ Comp Program
For 42 years, the LRA Workers’ Comp program has served as the best option for Louisiana’s restaurant and hospitality industry. The renewal process begins in December with the arrival of the renewal packets. For those who have yet to take advantage of this valuable member benefit, now is the perfect time to let us quote your coverage. Choosing the LRA for your workers’ compensation comes with numerous benefits, and the process of moving your coverage to the LRA Workers’ Comp is painless. As we approach the end of the year, it’s essential to reflect on your workers’ compensation needs and ensure you are getting the most out of the LRA Workers’ Comp program.
Comprehensive Resources at Your Fingertips
The LRA Workers’ Comp program is designed to support policyholders with a range of valuable resources. One of the standout features is the new and improved website, which allows members to submit claims quickly and easily—24/7. This enhancement not only streamlines the claims process but also ensures that assistance is always just a click away.
In addition to the website, the LRA provides monthly safety meeting topics to help you foster a safer work environment. These resources are essential in promoting workplace safety reducing the likelihood of injuries, ultimately benefiting both employees and employers.
A Commitment to Employee Care
At the heart of the LRA Workers’ Comp program is a steadfast commitment to treating employees quickly and getting them back to work . Timely reporting of workplace injuries is crucial; it not only aids in effective treatment but also plays a significant role in reducing claims costs. The sooner an injury is reported, the more likely it is to mitigate long-term impacts on your business and help keep your premium in check.
Advocacy and Local Support
Another significant benefit of the LRA Workers’ Comp program is its advocacy component . The LRA actively engages with policymakers and lawmakers to influence legislation surrounding workers’ compensation insurance. This advocacy ensures that the interests of Louisiana’s hospitality industry are represented and that members have a voice in important discussions affecting their businesses.
Additionally, the program offers local claims handling , which means you receive personalized service tailored to your specific needs. Coupled with complimentary safety services and access to business and labor law resources, the LRA Workers’ Comp program empowers members to manage their risks effectively and stay compliant with regulations.
A Seamless Renewal Process
As you prepare for the upcoming renewal season, take advantage of these resources to assess your current coverage and ensure that you are adequately protected. Engage with the LRA team for any questions or guidance you may need during the renewal process. By staying proactive and informed, you can navigate this season with confidence, knowing you have the support of the LRA Workers’ Comp program behind you.
The fourth quarter marks a vital period for LRA Workers’ Comp members. With an array of resources, a commitment to employee care, strong advocacy efforts, and personalized support, the LRA is dedicated to helping you manage your workers’ compensation needs effectively. When a workplace injury occurs, report it immediately to facilitate prompt care and help minimize costs. Here’s to a successful renewal season!
In the heart of New Orleans’ culinary landscape, Chef Serigne Mbaye has forged an extraordinary path, bringing Senegalese flavors and culture to the forefront of American dining. His restaurant, Dakar NOLA, is a testament to his dedication and vision, blending Senegalese tradition with the vibrancy of New Orleans. Recognized by the James Beard Foundation as the 2024 Best New Restaurant in America and named to Time Magazine’s 2024 TIME100 Next list, Mbaye is not only making history but inspiring the world with his creative prowess and cultural dedication.
Born in Harlem but raised in Senegal, Mbaye’s connection to his heritage is woven into every dish he creates. His culinary journey began at the New England Culinary Institute, where he graduated with top honors in 2016. Returning to Senegal, he soon encountered Louisianians from the Giving Hope Foundation, who connected him with Chef Tory McPhail at the iconic Commander’s Palace. This serendipitous meeting launched his career in New Orleans, where he quickly made a name for himself through his commitment to excellence and passion for African cuisine.
After honing his skills at Commander’s Palace and later at the Michelin-starred Atelier Crenn in San Francisco, Mbaye returned to New Orleans just before the COVID-19 pandemic. He quickly pivoted, launching Dakar NOLA as a pop-up, where he reintroduced Senegalese cuisine with a New Orleans twist, creating dishes that spoke to both the diaspora experience and the shared culinary heritage between Senegal and New Orleans. Dakar NOLA soon found a permanent home in a renovated shotgun house on Magazine Street, and Mbaye’s inventive seven-course tasting menu has become a must-experience for locals and tourists alike.
Central to Mbaye’s culinary philosophy is the celebration of African food traditions as part of a larger narrative on global cuisine. Dishes like jollof rice and “The Last Meal,” a poignant blackeyed pea soup with local crab meat, are not just culinary highlights, they tell a story of resilience, connection, and pride. His work at Dakar NOLA has not only elevated the restaurant but also redefined African cuisine’s place in fine dining.
Named Eater NOLA’s 2021 Chef of the Year and recognized by Bon Appétit and Eater as one of the best new restaurants in the U.S. in 2023, Chef Mbaye has proven his vision’s resonance. His TIME100 Next recognition further affirms his impact as he brings African food and culture to American audiences. For Mbaye, cooking is more than a profession, it’s a platform for celebrating his roots, fostering cultural appreciation, and building community through food. Chef Mbaye continues to inspire a culinary renaissance, creating dishes that honor both his heritage and the vibrant food culture of New Orleans.
BIG MIKE’S BBQ JOURNEY
“Being an LRA member means I’m always on the information superhighway. I’m first to receive the information I need to know.”
Meet Mike Lewis, the force behind Big Mike’s BBQ Smokehouse, with locations in Houma and Thibodaux, Louisiana. Mike’s journey into the world of BBQ started in 2007 when he packed up his life in Tampa, Florida, and moved to Houma with a two-fold mission: to spend quality time with his father, “Pops,” and to bring his dream of a BBQ joint to life—a place where the community could come together over great food, drinks, and music.
Just a year later, Big Mike’s BBQ Smokehouse opened its doors at the corner of Tunnel Boulevard and Barrow Street in Houma. Armed with a Lang barrel smoker and years of experience in professional kitchens, Mike brought his “fresh is best” approach to the locals, quickly gaining a reputation for his tender, fall-off-the-bone meats and homestyle, small-batch sides.
The journey hasn’t been without its challenges. Hurricane Gustav hit just six months after opening, and a devastating electrical fire in 2009 destroyed the historic building that housed the restaurant. But Mike’s resilience and passion kept him moving forward. After operating out of a gas station for a time, he reopened in a larger location in 2011. By 2017, Big Mike’s BBQ expanded to Thibodaux, where it has become a beloved community hangout.
For Mike, being a member of the Louisiana Restaurant Association (LRA) has been a key part of his success. At the recent LRA Showcase, he shared what membership means to him:
Mike’s commitment to quality and his community continues to drive Big Mike’s BBQ Smokehouse forward. With his wife, Judi, by his side, they remain focused on delivering exceptional customer experiences, whether at the original location in Houma or the newer spot in Thibodaux.
Mike’s dedication to his craft hasn’t gone unnoticed. In 2024, he was featured on the cover of Point of Vue magazine’s People’s Choice Awards, where he was nominated in seven categories and won the coveted title of Favorite BBQ for the second year in a row.
As Mike looks to the future, his vision for Big Mike’s BBQ remains clear: “I love our vibe at both restaurants, but I still want to build the place that our community deserves. I want to create a place where the food and the environment match, where you can enjoy a handcrafted brisket sandwich while hanging out with your family and friends and listening to some great live music. I want to build THAT place in Houma.”
Celebrating 40 Years of Leadership: Henry L. Coaxum, Jr. Marks Milestone with McDonald’s
coach,” helping employees grow their skills and seize new economic opportunities.
In addition to his success with McDonald’s, Henry is an equity partner in the development of the Four Seasons Hotel and Private Residences in New Orleans. He’s also
community service have earned him numerous accolades, development and philanthropy.
As Henry celebrates this impressive milestone with McDonald’s, we honor his ongoing commitment to the restaurant industry, his peers, and his community. Here’s to 40 years of leadership, opportunity, and success!
Jacob’s Andouille Named Best of the River Parishes for 4th Consecutive Year
The Louisiana Restaurant Association (LRA) is proud to congratulate longtime member, Jacob’s Andouille, for being named Best Andouille in the Best of the River Parishes contest for the fourth consecutive year. This honor highlights the enduring legacy of Jacob’s Andouille and its significant contribution to LaPlace’s status as the Andouille Capital of the World.
LaPlace, Louisiana, has earned its reputation as the Andouille Capital thanks to generations of local producers perfecting the craft of andouille sausage. The tradition was brought to Louisiana by French and German immigrants in the 18th century, and LaPlace quickly became the heart of andouille production, known for its rich flavor, quality ingredients, and distinctive smoking techniques.
At the center of this tradition is Jacob’s Andouille, a family-run business that has been an essential part of LaPlace’s culinary fabric since 1928. Founded by Wallace Jacob, Jacob’s Andouille remains dedicated to producing top-quality andouille, staying true to its original recipe and slow-smoking techniques over pecan wood. This dedication to craft and quality has not only kept Jacob’s a local favorite but also helped elevate LaPlace to global recognition for its sausagemaking expertise.
Winning Best Andouille four years in a row is a testament to Jacob’s ongoing commitment to excellence, a reflection of both its storied history and the skilled artisans who have kept the tradition alive for nearly a century. Jacob’s continues to represent the best of Louisiana’s culinary traditions, making it a true ambassador for the state’s vibrant food culture.
The LRA is proud to support members like Jacob’s Andouille, who not only contribute to the success of Louisiana’s restaurant and food industry but also help preserve and promote the rich
culinary heritage of our state. LaPlace’s title as the Andouille Capital of the World is built on the foundation laid by businesses like Jacob’s, whose commitment to tradition and quality continues to draw attention to the River Parishes.
We extend our heartfelt congratulations to Jacob’s Andouille for this well-deserved recognition and for their contributions to making Louisiana cuisine celebrated worldwide.
How the LRA is Cooking up Membership Growth with a Louisiana Twist
The Louisiana Restaurant Association (LRA) is serving up an exciting new initiative to boost membership and spotlight the organization’s unparalleled value to the restaurant community. The “What’s on the Menu” Membership Campaign creatively ties the benefits of LRA membership to iconic Louisiana dishes, emphasizing the organization’s role as a trusted advisor for restaurateurs navigating an ever-changing industry.
The LRA serves up a full plate of connection, support, advocacy, and education for Louisiana’s restaurant industry. Whether you need a dash of advice or a heaping serving of assistance, we’re just a call away ready to help you thrive with every spice and seasoning of your business.
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Why the Campaign?
The restaurant industry continues to evolve in the aftermath of the pandemic. Many longtime restaurant owners have retired, sold their businesses, or brought in investors, leaving new decision-makers at the helm. This shift presents both challenges and opportunities for the LRA. By launching this campaign, the LRA aims to regain the ground lost in recent years, attract new members, and re-engage its current base with a fresh, imaginative approach that reflects the culinary richness of Louisiana.
Campaign Highlights
The campaign uses Louisiana’s beloved food culture as a storytelling vehicle to showcase the benefits of
membership. Each month features a signature dish paired with a key aspect of LRA membership, using clever branding and timely themes:
• November: Po’Boy of Prosperity – Much like a hearty po’ boy packed with layers of flavor, the LRA offers a full serving of support and expert advice, helping your business prosper in the restaurant industry. A spotlight on financial and operational benefits, including cost-saving programs and expert advice.
• December: Gumbo of Guidance – Resources to help members navigate regulatory and industry challenges.
• January: King Cake of Compliance – Educational tools and updates on labor laws, food safety, and compliance.
• February: Red Beans of Reliability – Advocacy efforts that ensure members’ voices are heard at local, state, and
national levels.
• March: Jambalaya of Jobs – Celebrating workforce development through LRA Education Foundation programs and ProStart partnerships.
• April: Crawfish of Connectivity – Networking opportunities and member-to-member engagement, vital to building lasting industry relationships.
Each campaign element aligns with Louisiana’s food seasons, adding a cultural touchstone to connect with restaurateurs and their communities.
Engaging Content
Supporting the campaign is a dynamic suite of digital and social media initiatives. The LRA We Live to Eat podcast episodes are aligned with an episode a month about the iconic dish, with a prominent LRA member, and the story of why they are a member. Meanwhile, the “LRA Lagniappe” man-on-the-street Instagram reel series highlights local and visiting food lovers sharing their favorite Louisiana dishes, paired with profiles of the LRA members who serve them.
The Big Picture
This campaign also reinforces the LRA’s broader vision as The Restaurant’s Trusted Advisor. Through engaging content, thoughtful messaging, and innovative positioning, the LRA aims to attract new members and ensure current ones fully appreciate the value of their membership.
By tying its advocacy, education, and support programs to Louisiana’s legendary cuisine, the LRA not only educates restaurateurs but also reminds them that the association is here to help their businesses thrive. With “What’s on the Menu,” the LRA is serving up more than clever wordplay, it’s delivering real, tangible benefits to Louisiana’s restaurants.
Bon appétit to a successful campaign!
Previewing the 2025 LRA Membership Education Plan: A Focus on Clarity and Connection
The Louisiana Restaurant Association (LRA) has always been a steadfast advocate for restaurant owners, providing essential resources, guidance, and networking opportunities. However, a recurring theme among members and prospective members is clear: many don’t fully understand the breadth of what the LRA offers. To address this, the LRA Membership and Communications team is launching a comprehensive Membership Education Plan for 2025, designed to foster clarity, engagement, and deeper connections with both new and existing members.
Why This Plan Matters
During recent discussions, members have expressed frustration over the difficulty of explaining LRA’s value to potential new members. Even board members, who are deeply involved, admit they sometimes struggle to articulate the full scope of LRA benefits. This knowledge gap has highlighted the need for consistent and accessible educational touchpoints, ensuring members can answer the question, “What does the LRA really do for me?”
The 2025 Membership Education Plan aims to bridge this gap through monthly webinars, member orientations, and specialty programming. These initiatives will not only support member retention but also equip restaurant owners with practical tools and knowledge that enhance their business operations.
The Monthly Webinars
Kicking off in January, the LRA will host monthly webinars covering foundational and advanced topics tailored to the needs of restaurant operators:
January:
• New Member Orientation: Aimed at onboarding new members with a comprehensive overview of LRA services.
• Member Refresher: For existing members to rediscover resources and benefits.
• Spotlight on RestaurantOwner.com tools to streamline operations.
February:
• How to Read Your P&L Statement: Presented by CPA Patrick Gros, helping members decode their profit and loss reports for better financial clarity.
March:
• LRA Workers’ Comp Safety Topic: Focusing on reducing risks and enhancing safety protocols.
April:
• New Member Orientation: Aimed at onboarding new members with a comprehensive overview of LRA services.
• Member Refresher: For existing members to rediscover resources and benefits.
• Spotlight on RestaurantOwner.com tools to streamline operations.
May:
• Determining Your Break-Even Point: Another session with Patrick Gros, teaching members to assess financial viability.
June:
• How to Showcase (Exhibitors/Associate Members)
• How to get the Maximum Benefit by Attending the LRA Show (Restaurants)
October:
• Managing Your Prime Costs: Guidance on controlling food and labor expenses effectively.
September:
• New Member Orientation: Aimed at onboarding new members with a comprehensive overview of LRA services.
• Member Refresher: For existing members to rediscover resources and benefits.
• Spotlight on RestaurantOwner.com tools to streamline operations.
Enhanced Member Engagement
The program will also feature LRA Showcase webinars in June to help exhibitors and attendees maximize their experience. Additionally, quarterly New Member Orientations and Refresher Sessions ensure consistent touchpoints throughout the year.
Responding to Member Feedback
This plan stems from feedback collected through chapter leadership and member discussions. A pivotal takeaway has been the importance of pairing education with emotional resonance. While a “one-sheet” overview of benefits is helpful, the real value lies in fostering meaningful conversations and sharing real-world success stories.
By building this robust education initiative, the LRA not only answers members’ calls for clarity but also reaffirms its role as “The Restaurant’s Trusted Advisor.” The 2025 Membership Education Plan is more than a list of programs—it’s a renewed commitment to ensuring every member understands the immense value of being part of the LRA community.
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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 500 attorneys in 37 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.
LRA Chapters Hosts Successful Fall Season of Member Engagement Activities
This fall, the Louisiana Restaurant Association’s chapters hosted an exciting lineup of events that showcased the strength and spirit of our culinary community. These fundraisers and networking opportunities connected members while raising vital support for the LRA Education Foundation and the LRA Hospitality Political Action Committee. From the spirited Oktoberfest and golf tournaments to creative culinary collaborations, each chapter exemplified the value of LRA membership.
Acadiana Chapter
Second Annual Golf Tournament Tees Up Success
The Acadiana Chapter’s Second Annual Golf Tournament, held on October 14 at The Wetlands in Lafayette, brought members together for a fantastic day of fun, food, and fellowship. Golfers enjoyed delicious bites and refreshing drinks from local vendors, including burgers from Judice Inn and Thai ribs from Zea, while networking under sunny skies.
Thanks to the outstanding participation and generous support, the tournament raised nearly $20,000 for LRA programs, including ProStart, which supports the future of our industry. A special thanks to our major sponsors, Schilling Distributing, Lafayette Visitors and Convention Bureau, and Ecolab, for their invaluable contributions.
Mark your calendars for next year’s tournament on October 6, 2025!
GOLF TOURNAMENT
ACADIANA CHAPTER
Greater Baton Rouge Chapter
Oktoberfest Baton Rouge Delivers a Taste of Germany
The 3rd Annual Oktoberfest Baton Rouge on September 29 at Live Oak at Cedar Lodge transformed a Sunday afternoon into a lively celebration of German-inspired cuisine, craft brews, and live music by Pants Party. Featuring delicious dishes from 15 local restaurants and talented ProStart students from West Feliciana and Istrouma High Schools, the event drew nearly 400 attendees and raised over $15,000 for LRA programs.
Its central location and vibrant atmosphere made this year’s Oktoberfest a standout success, showcasing the collaborative energy of the Baton Rouge Chapter. Save the date for next year’s celebration on Sunday, October 26, 2025!
Tee Up for the Greater Baton Rouge Golf Tournament
Mark your calendar for the Greater Baton Rouge Chapter’s Annual Golf Tournament on Monday, March 24, 2025, at the University Club of Baton Rouge. Join us for a fantastic day on the course filled with fun, networking, and friendly competition.
Greater New Orleans Chapter
Golf Tournament Celebrates 30 Years
The 30th Annual GNO Golf Tournament on October 29 at Bayou Oaks Golf Course was a sold-out success. With perfect weather and robust participation, the event raised over $50,000 for LRA programs, including ProStart.
Special thanks to our major sponsors, Crescent Crown Distributing, Southern Eagle, Southern Glazer’s, and Republic National Distributing Company, for making this milestone tournament memorable.
Happy Hour Creates New Connections
The GNO Chapter welcomed new and prospective members on September 26 with a Happy Hour at The Bower. Attendees connected with chapter directors and explored how LRA membership supports their businesses through advocacy, resources, and networking. The event fostered meaningful relationships and celebrated the collective strength of the chapter.
THURSDAY, OCTOBER 12, 2023
SPONSORED BY
Northshore Chapter
Sip’
n Sliders:
Culinary Creativity Meets Community
The Northshore Chapter’s Second Annual Sip n Sliders event on November 14 at The Anchor in Madisonville paired LRA member restaurants with local ProStart programs to create unique sliders for attendees to enjoy. Guests voted for their favorite creations while indulging in a French fry bar with TABASCO special sauces, all in support of the LRA Education Foundation and the LRA Hospitality Political Action Committee.
This innovative event highlighted the connection between LRA members and the next generation of culinary talent, raising over $8,000 for LRA programs. Thank you to Performance Foodservice for being the title sponsor and to the ProStart programs at Mandeville High School, Lakeshore High School, Salmen High School, and East St. John High School for participating. Special thanks to Tchefuncte’s Restaurant and MMI Culinary for serving as mentors.
Cenla Chapter
Cenla Chapter’s 31st Annual Taste of Mardi Gras Promises a Night to Remember
The Cenla Chapter is gearing up for its 31st Annual Taste of Mardi Gras on Friday, February 28, 2025, at the Randolph River Center in Alexandria. This highly anticipated event will feature live entertainment by The Chee Weez and delicious dishes from local favorites, including the Diamond Grill and the Bentley Room Dining. Don’t miss this vibrant evening of culinary delights and celebration as we kick off another year of exciting chapter achievements!
This season’s events demonstrated the incredible value of LRA membership, from fostering connections to supporting future industry leaders. As we look forward to the annual meetings in December, we celebrate the collective accomplishments of our chapters and the profound impact these fundraisers have on the hospitality industry.
LRA Education: Advancing Culinary Dreams Across Louisiana
The Louisiana Restaurant Association Education Foundation (LRAEF) is committed to shaping the future of Louisiana’s hospitality industry. Through its three signature programs, ProStart, Apprenticeship, and Scholarships, the foundation equips students and professionals with the tools, skills, and opportunities they need to succeed. These programs foster culinary creativity, career growth, and educational advancement, ensuring a bright future for our industry.
This year, the LRAEF is celebrating remarkable milestones and achievements across its initiatives. From a strong start to the ProStart school year to enhanced support for educators and apprentices, the foundation’s impact continues to grow.
A Strong Start to the ProStart Year
Louisiana’s ProStart program is off to an incredible start for the 2024-2025 school year, now serving 65 schools, a growth of eight schools, many in the CENLA region. We’re proud to report that all schools completed the National Restaurant Association Education Foundation’s (NRAEF) database, which is vital for maintaining ProStart status and ensuring funding continuity.
Our summer training sessions and personalized onboarding for new teachers have been pivotal in building confidence and readiness among educators. Regular check-ins are keeping our educators supported as the school year progresses.
Empowering Schools Through the Fall School Support Fund
This fall, the LRAEF awarded $100,000 to 45 ProStart schools across Louisiana, with $25,000 funded by the
LRAEF and its sponsors and $75,000 contributed by the Joe W. and Dorothy Dorsett Brown Foundation. In 2024, the foundation provided a total of $170,000 to support ProStart programs statewide.
Teachers like Nicole Benefiel and Jacob Gillett shared their gratitude:
• “Without the School Support Fund, there is no way we would be able to cook every week with students and have all the tools and equipment to make them successful for important events and competitions.” – Nicole Benefiel, Lakeshore High School
• “This funding has improved our program’s daily operations and allowed us to innovate, creating new opportunities for our students and community.”
– Jacob Gillett, Sulphur High School
Student Stars Shine at the LRA Showcase
On August 3-4, scholarship recipients and students from Lakeshore High School ProStart, winners of the 2024 Louisiana ProStart Invitational (LPSI) culinary competition, demonstrated their skills at the LRA Showcase. With Louisiana seafood ingredients provided by Fortune Fish & Gourmet, their dishes captivated attendees and highlighted the talent nurtured through ProStart.
Apprenticeship Program: New Pathways, Greater Opportunities
The LRAEF Apprenticeship program continues to support 37 apprentices placed with 12 employers, with all employers reporting that apprentices are thriving in their roles. Additionally, nine pre-apprentices are actively seeking opportunities, and we’re working diligently to connect them with employers.
Excitingly, the NRAEF has expanded the program to include two new pathways: Assistant Kitchen Manager and Assistant Manager. These additions bring the total pathways to five, broadening career opportunities for aspiring professionals.
Employers interested in participating can visit the LRA website to learn more and fill out an interest form.
Insights from the 2024 ProStart Leadership Forum
The 2024 ProStart Leadership Forum, held October 7-10 in Denver, focused on workforce development and ProStart program goals. Highlights included:
• Strategies for grant writing and evaluation.
• Updates to 2025 National ProStart Invitational rules.
• Discussions on the role of ProStart within career and technical education organizations.
• Professional development sessions for teachers.
These sessions provided valuable insights to ensure the continued success and growth of ProStart programs nationwide.
Inaugural Baton Rouge ProStart Culinary Night Inspires Future Chefs
On November 12, 2024, the LRAEF hosted the first Baton Rouge ProStart Student Culinary Night at the East Baton Rouge Career and Technical Education Center (EBR CTEC). The event brought together 50 ProStart students from eight area high schools to explore their passion for the culinary arts and learn about career opportunities in the hospitality industry.
The evening featured interactive stations, live demos, and testimonials from industry professionals. Students enjoyed food provided by Zea Rotisserie, SoLou, and Drago’s Seafood Restaurant and engaged with representatives from organizations such as Ruffino’s, Fresh Chef Kitchen, and Raising Cane’s Chicken Fingers. Activities included mock interviews, hands-on cooking experiences, and discussions about collegiate programs, emphasizing the variety of pathways available in the culinary and hospitality sectors.
Thank you to all who participated and supported these inspiring events and initiatives. Together, we’re shaping the next generation of culinary talent in Louisiana and building a brighter future for the state’s hospitality workforce.
To learn more about how you can get involved or support the LRAEF’s efforts, visit our website here. www.lraef.org.
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
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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...........................................................................................21
www.bmi.com (404) 261-5151
FISHER PHILLIPS...............................................................31 www.fisherphillips.com (504) 522-3303
HEARTLAND PAYMENT SYSTEMS..............................15
www.heartlandpaymentsystems.com (888) 963-3600
LOUISIANA SEAFOOD.......................................................27 www.louisianaseafood.com (225) 342-0552
LRA WORKERS’ COMP....................................................19 www.lrasif.org (504) 454-2277
ODP BUSINESS SOLUTIONS.........................................21 www.odpbusiness.com (888) 263-3423
PERFORMANCE FOODSERVICE..................................39 www.performancefoodservice.com (504) 733-5200
PJ’S COFFEE.................................. .................................. .....IFC www.pjscoffee.com (504) 875-2443
SERVSAFE.............................................................................13 www.servsafe.com
SYSCO FOODSERVICE....................................................7 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
