A la Carte - Spring 2024

À LA CARTE

ADVOCACY ISSUE:

SPONSORED BY

BRAND NEW SEASON PREMIERE

SPECIAL GUESTS

TOMMY CVITANOVICH

Drago’s Seafood Restaurant

TONY RODRIGUE

Acme Oyster House

JAMES KARST

Coalition to Restore Coastal Louisiana

Letter from the Chair

Dear LRA Members,

As we embrace the vibrant spirit of spring, I am excited to share with you the major happenings within our restaurant industry. These past few months have been a whirlwind of activity, punctuated by events that not only showcase the culinary landscape of our state but also underscore the dedication and unity of our members.

In early March, the LRA Education Foundation held its annual Louisiana Seafood ProStart Invitational. A record number of ProStart programs participated, and the competition yielded high praise from a host of industry professional judges, myself among them. Take a few minutes and read about the schools that excelled and shared in nearly $900,000 in scholarships.

Advancing to the National ProStart Invitational in late April was Lakeshore High School in Culinary and Chalmette High School in Management. This was Lakeshore’s first time on the national stage since 2012, while Chalmette was making their third appearance in Management.

The LRAEF’s annual Serving the Future event was held in early March and honored the annual partners and 2024 LRAEF Class of Scholars. With $60,000 awarded, the Raising Cane’s Scholars launched, bringing the total since 2009’s program inception to a whopping $750,000 in scholarships.

April ushered in a bustling legislative session that continues to have the LRA Advocacy Team consumed. It was an honor to witness the enthusiasm and dedication of the largest group of LRA Members – 70 – to attend the LRA Day at the Capitol April 8. We had the opportunity to hear from Louisiana Commissioner of Insurance Tim Temple and Louisiana Senate President Cameron Henry. Their insights shed light on the challenges we face, particularly regarding the insurance markets and the state budget, as well as working with the new administration. The group ascended the steps of the Capitol and met with their senators and representatives to share their restaurant business insights, and following the visit, the group made their way to the LRA House for a reception featuring cuisine from Drago’s and City Pork.

The following week, nearly 40 members made the trip to D.C. for the National Restaurant Association Public Affairs Conference. With the second-largest delegation, the group heard from guest speakers and issue briefings before making their hill climb the following day. Divided into groups, they met with all of Louisiana’s Congressional Delegation and wrapped the long day with dinner at Joe’s Seafood, Prime Steak, and Stone Crab. Thank you to everyone who participated to illustrate our commitment to protecting our industry.

Looking ahead, mark your calendars for the LRA Showcase on August 3-4, 2024 in New Orleans. This event promises to be an extraordinary opportunity to network, learn, and shop companies that can improve your efficiency and profitability.

Thank you for your membership in the LRA.

Sincerely,,

Alan Guilbeau

PJ’s Coffee & New Orleans Roast in New Orleans

2024 LRA Chair

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

Louisiana Restaurant Association

@LaRestAssoc

@LaRestAssoc

@LaRestAssoc

Louisiana Restaurant Association

Letters to the Editor

Dear Stan and Will,

Many thanks for the generous contribution from the LRA.

I will always be protective of our state’s restaurant and hospitality industry. Let me know what you need.

Thanks,

Debbie Villio State Representative, District 79

Louisiana Restaurant Association –

Thank you for the donation to my campaign. I appreciate your support. I look forward to working with you and am available to discuss any legislation of concern to you.

Thanks,

Brian Glorioso State Representative, District 90

Dear Pam and LRA,

Thank the Lord for LRA! You have been there for me a multitude of times and for a vast variety of issues. You have immediately addressed my questions and concerns however big or small.

The service and professionalism of everyone I have dealt with at LRA has been exceptional and exemplary!

The LRA is the trusted advisor to the Restaurant and Hospitality industry. That is a true and well deserved statement.

I am happy to pay my LRA dues and happy to be an LRA member!

With great appreciation, Joanne Domilise

Restaurant Sign-Up now open!

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Advocating for the Future in Dining

Louisiana Seafood ProStart Invitational

LRA Chapter Happenings

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: Elizabeth Schindler eschindler@LRA.org

Multimedia Specialist: Brian Rome brome@LRA.org

Social & Digital Media Coordinator: Taylor Martina tmartina@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 Elizabeth Schindler at (504) 636-6516.

Subscriptions:

Rates are $25 per year. LRA members: $25 of your membership dues goes toward your yearly subscription.

Among the 500 restaurateurs who attended the 2024 NRA Public Affairs Conference, Louisiana ranked second with 40 attendees.

The LRA Education Foundation hosted the Louisiana ProStart Invitational on March 6-7, with a record number of teams in attendance – 63 percent of the state’s programs.

The LRA Cenla Chapter hosted the 30th Annual Taste of Mardi Gras and raised more than ever for LRA Programs, including ProStart.

Cover Photo by Ryan Hodgson-Rigsbee

Advocating for the Future of Dining

The bustling streets of Washington, D.C. played host to the National Restaurant Association (NRA) Public Affairs Conference from April 15-17, drawing more than 500 industry professionals from across the nation. Among them, a formidable contingent of 40 representatives from the Louisiana Restaurant Association (LRA) embarked on a mission to champion the interests of restaurateurs nationwide.

At the heart of the conference were three pivotal issues gripping the industry’s attention: the Federal Trade Commission’s proposed regulations on “junk fees,” encompassing service charges and surcharges; the imperative to safeguard the tip credit; and the urgent need for legislative action to rein in exorbitant credit card swipe fees.

Kicking off on Tuesday afternoon, the conference set the stage with enlightening sessions featuring guest speakers and the NRA Advocacy Team, offering invaluable insights into the pressing matters at hand.

Wednesday saw attendees taking to the hallowed halls of the Capitol, where LRA members diligently engaged in discussions with Louisiana’s Congressional Delegation, illustrating the real-world impact of these issues on their restaurants.

The conference concluded with a LRA dinner at Joe’s Seafood, Prime Steak and Stone Crab with special guest House Majority Leader Steve Scalise.

The LRA has one of the largest delegations of attendees to the NRA Public Affairs Conference.

LRA Members with U.S. Rep. Julie Letlow in her office at the Capitol.

LRA Members with U.S. Rep. Troy Carter at his office at the Capitol.

U.S. Republican Majority Leader Steve Scalise with LRA Members.

Issues for Action

LOWER SWIPE FEES

The restaurant industry urges Members of Congress to support the Credit Card Competition Act (CCCA), S. 1838/H.R. 3881, to help small business owners who are being squeezed by the credit card duopoly and big banks’ high swipe fees.

H American swipe fees are among the highest in the world.

H Unchecked by competition, U.S. swipe fees have more than doubled in the past decade.

H Two companies control 80% of the U.S. credit card processing market.

H Processing credit cards is a top operating expense for restaurant operators.

H High swipe fees drive up prices by more than $1K a year for the average family.

The CCCA is bipartisan, bicameral legislation that would drive down the exorbitant swipe fees restaurant operators pay on every credit card transaction by creating competition in the broken credit card processing market.

If passed, the CCCA would save U.S. businesses—including restaurants—and consumers an estimated $15B a year.

Learn more

Issues for Action

PROTECT THE TIP CREDIT

The restaurant industry urges Members of Congress to preserve the tip credit at the federal level to protect restaurant owners’ operational freedom and restaurant workers’ high earning potential.

In a fullservice restaurant, everyone benefits from the tip credit. But there are efforts at every level of government to eliminate tipped incomes.

H In the tip credit model, operators pay tipped workers a base wage, on top of which they earn tips.

H Operators must make up the difference if the base wage and tips don’t meet the minimum wage.

H Tipped workers never make less than the prevailing minimum wage—they usually make much more.

H Nationally, tipped servers take home a median of $27 an hour, and the highestpaid earners make more than $41 an hour.

The tip credit compensation model maximizes server earnings, allows operators to hire ample waitstaff, and keeps menu prices affordable.

Restaurant workers want to preserve the tip credit and the high earning potential it provides. A majority of U.S. consumers support the tip credit, too.

Learn more

STOP THE FTC’S BAN ON RESTAURANT SURCHARGES

The restaurant industry urges Members of Congress to oppose the Federal Trade Commission’s (FTC) proposed ban on standard restaurant service fees and surcharges.

The FTC recently proposed a rule that would ban common restaurant service fees and surcharges. The rule would force restaurant operators to raise menu prices and rewrite how servers are paid.

It would also force operators to create multiple menus with different pricing, depending on how a customer pays, whether they’re dining in or ordering delivery, and even how many people they’re dining with.

H The FTC estimates this rule will cost operators up to $3.5B to implement.

H This FTC estimate suggests it would cost each operator approximately $4,818.27 just to update menus.

H For small, independent operators, who run on a 3-5% margin and make an average of $45K annually, that’s approximately 10% of their total income.

The FTC’s proposed rule targets so-called “junk fees” throughout the economy, but these long-standing restaurant surcharges aren’t “junk fees.” This rule is unworkable.

Learn more

Proposed Settlement Requires Visa and Mastercard to Reduce Swipe Fees, But Long-Term Solutions Needed

On March 26, a proposed settlement agreement was announced requiring Visa and Mastercard to reduce swipe fees charged to restaurants and other merchants to process credit card transactions starting in April 2025.

While this news is welcome, it merely provides temporary relief while allowing credit card companies to raise rates in the future. The bottom line is that these proposed reductions are within the range that Visa and Mastercard have raised swipe fees over the last few years, which rose from an average of 2.02% in 2010 to 2.26% in 2023.

The banks and networks will argue that the settlement obviates the need for the Credit Card Competition Act (S. 1838/H.R. 3881), but the CCCA remains as the best solution to bring about the long-term, systemic reform required to fix the broken credit card processing market.

Go deeper: The settlement creates three separate “brakes” on swipe fees through rollbacks or fee caps that are worth an estimated $29.79 billion in unrealized savings for businesses and consumers over the next five years:

1. Visa and Mastercard will roll back the posted swipe fee of every merchant by at least four basis points for at least three years.

2. For a period of five years, Visa and Mastercard will not raise the swipe fees of any merchant above the posted rates that existed as of December 31, 2023.

3. For a period of five years, the average effective systemwide swipe fee for Visa and Mastercard must be at least seven basis points below the current average rate of 2.26%.

Senate Passes Joint Employer Resolution, Sending it to the President

On March 11, 2024 Senators Joe Manchin (D-WV), Angus King (I-ME), and Kyrsten Sinema (I-AZ), joined 47 Senate Republicans in voting to nullify the National Labor Relations Board’s (NLRB) joint employer rule. The measure passed 5048. Senator Josh Hawley (R-MO) voted against it and Senators Lee (R-UT) and Menendez (D-NJ) did not vote. Thank you to everyone who helped us get this vote across the finish line!

What’s next: The joint resolution of disapproval, which has previously passed the House, now heads to the President. However, the President has previously stated that he will veto it, undermining the will of the tripartisan majority of U.S. Representatives and Senators.

Go deeper: On March 8th, the judge overseeing the legal challenge to the NLRB’s 2023 joint employer regulation agreed with the Restaurant Law Center, the U.S. Chamber of Commerce and the other plaintiffs, forbidding enforcement of the 2023 joint employer rule against any National Restaurant Association member. The court reinstated the

2020 joint employer rule, which we support, that creates a joint employer relationship only if there is immediate and direct control of the employees of the other business entity. We expect the NLRB to appeal the decision to the Fifth Circuit while simultaneously attempting to move forward in the DC circuit.

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Fees, Taxes Top LRA’s Fed Agenda

By Stan Harris CEO & president of the Louisiana Restaurant Association

This piece was a guest column in the Beltway Beat by LaPolitics , part of the State Affairs network, February 28, 2024.

Louisianians love celebrations, and each of these occasions— be it a birthday, anniversary, or the opening of football season—involves our world-famous cuisine. The heritage of the French or Spanish settlers is always noted, but the residents from Europe, Africa, or the Caribbean all impacted the development of our food and traditions.

This is one state where if a resident says they can cook it “better,” take them at their word. Our Louisiana restaurants have to serve food better than our average home cook. Many enter the restaurant business with their grandmother’s recipes, their life’s savings, and the entrepreneurial drive to succeed.

Operating a restaurant today is more challenging than ever. As the LRA President and CEO, I worked in the industry for almost 30 years. And since joining the LRA in 2010, I’ve advocated for our restaurant industry every day. It is my passion.

On the federal level, the LRA partners with the National Restaurant Association on critical issues facing our industry. We engage in federal policies that directly impact restaurants and hospitality businesses.

Currently, here are our top three issues: The increase in credit card processing fees continues to burden restaurant operators, affecting their costs. The bipartisan Credit Card Competition Act seeks to lower credit card processing fees. Despite efforts to advance the act, our progress has stalled as larger banks scare consumers with the loss of rewards programs or “points” for rewards.

Recently, the Tax Relief for American Families and Workers Act (H.R. 7024) passed the U.S. House with a bipartisan majority. This is a significant step toward providing relief to restaurants grappling with financial challenges lingering from the pandemic. This would restore EBIDTA interest deductions and implement 100% bonus depreciation for equipment and vehicles. These measures would foster economic recovery and sustain local communities.

Now in the U.S. Senate, we urge Senators John Kennedy and Bill Cassidy to support the passage of this legislation, underscoring its positive impact on Louisiana’s restaurant industry.

Finally, our industry was blindsided by the Federal Trade Commission’s (FTC) proposal to ban fees and inclusion of charges to the guest check that aren’t priced into the menu. We advocate for transparency and value in fee structures. Restaurants would be barred from including service charges for group dining, credit card surcharges, or delivery fees. This regulation could increase a restaurant’s costs as they consider options that don’t directly raise menu prices.

We believe the FTC’s proposal exceeds its authority and have provided comments, noting both the rule’s potential impact and the diverse needs of restaurants across the nation.

The LRA champions policies that encourage growth and sustainability for our unique restaurant industry and culture. We engage with elected officials and industry stakeholders to navigate these complex issues, as well as foster an environment conducive to the success of the hospitality industry. Since 1946, Louisiana’s restaurants have relied on the LRA to be their voice and advocate at all levels of government.

THE POWER OF PARTNERSHIP

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HILL CLIMB

LRA Day at the Capitol

April 9, 2024

Empowering Advocacy: Highlights from LRA Day at the Capitol

Seventy members of the Louisiana Restaurant Association (LRA) convened at the Capitol for a pivotal event known as LRA Day. This gathering provided a platform for industry leaders to address pressing issues facing the restaurant sector. Among the distinguished speakers were LRA President and CEO Stan Harris, Louisiana Commissioner of Insurance Tim Temple, and Senate President Cameron Henry, each delivering valuable insights into the legislative landscape shaping the industry’s future.

Harris took the stage to deliver a keynote address that shed light on various challenges confronting restaurants across the state. He highlighted recent legislative victories and ongoing battles against detrimental bills, emphasizing the importance of thwarting measures that could hinder restaurant operations. Particularly noteworthy were discussions surrounding credit card service charges and cash payment mandates, which could significantly impact the industry’s bottom line.

LRA Members climb the steps to Memorial Hall at the Louisiana Capitol, April 8.

LRA Past Chair Keith Bond, Rep. JP Coussan, Rep. Beau Beaullieu, John O’Meara and Stacey Fillingim.

In addition to legislative concerns, Harris addressed the complexities of setting a statewide minimum wage, drawing parallels to experiences in California. He underscored the LRA’s unwavering support for the domestic seafood harvesting industry while navigating potential cost increases for imported seafood wholesalers. Moreover, Harris outlined insurance hurdles faced by restaurateurs, from workers’ compensation issues to soaring commercial property insurance costs.

Louisiana Senate President Cameron Henry encourages LRA Members to engage directly with lawmakers to ensure their voices resonate in legislative chambers.

Temple’s presence added depth to the discussion, offering insights into insurance reforms and the Louisiana Citizens program’s impact on homeowners. His remarks provided clarity on the steps being taken to address the crisis in property insurance and build a more vibrant and cost-effective future market.

Senate President Henry rounded off the proceedings, urging LRA members to engage directly with lawmakers to ensure their voices resonate in legislative chambers. He emphasized the importance of advocacy and collaboration in navigating the fast-paced legislative agenda.

Following Senate President Henry’s inspiring discourse, LRA members were invited to visit the Capitol themselves, where they had the opportunity to speak directly with state representatives and senators about their specific concerns. This hands-on engagement underscored the importance of grassroots advocacy and the impact of direct communication with policymakers.

During the Capitol visit, Istrouma and Tara High School ProStart students provided cuisine samples. Their participation illustrated the industry’s commitment to attracting and preparing the next generation of leaders.

In a touching moment, Istrouma High ProStart Educator Patricia Cooke was honored as the LRAEF Educator of Excellence for 2024. Representative Ed Larvadain, a high school classmate of Cooke’s, presented her with a legislative proclamation in the House of Representatives, recognizing her outstanding contributions to education and the culinary arts.

The event culminated in a reception at the LRA House, where participants had the opportunity to mingle and reflect on the day’s discussions. Cuisine was provided by Drago’s Seafood Restaurant and City Pork in Baton Rouge.

As attendees departed, they carried with them a renewed sense of purpose, fueled by a shared commitment to championing Louisiana’s vibrant restaurant industry. The success of LRA Day underscored the collective dedication of industry stakeholders to advocate for positive change and navigate the challenges and opportunities that lie ahead.

Louisiana Commissioner of Insurance Tim Temple offers insights into insurance reforms.

Galatoire’s Billy Clark and Acme’s Tony Rodrigue share issues in the French Quarter with Senator Royce Duplessis.

MARCH 6-7, 2024

The LRA Education Foundation presented the Louisiana Seafood ProStart Invitational on March 6-7 at the New Orleans Morial Convention Center. ProStart is a two-year culinary arts and restaurant management curriculum in nearly 60 Louisiana high schools, with 2,000 juniors and seniors participating. Sixty-three percent of Louisiana’s ProStart program attended the Invitational.

The Invitational consisted of the BRG Hospitality Culinary Competition on Day 1, where 24 ProStart teams showcased their culinary talents Iron Chef-style, creating a three-course gourmet meal in just one hour using two butane burners.

The Raising Cane’s Management Competition on Day 2 featured 11 ProStart teams presenting their restaurant concepts to a series of industry professionals as if pitching to a group of investors. The teams were judged on their menus, concepts, critical thinking skills, operations, and marketing.

WINNERS ANNOUNCED!

NATIONAL TEAM SPONSOR!

Winning Culinary Team

Lakeshore High School

Instructor: Nicole Benefiel

Students: Caroline St. Romain, Leah Underwood, Blake Cousin, Beauxdy Willie, Aliviah O'Neal

Winning menu:

Appetizer: Pan-seared scallops

Entrée: Louisiana Coastal Plains 6 oz. Filet

Dessert: Basil Chocolate Cremeux

Second Place

Chalmette High School

Third Place

Ascension Parish ProStart

Fourth Place

Pearl River High School

Fifth Place

W.D. & Mary Baker Smith Career Center

Winning Management Team Chalmette High School

Instructor: Elena Hodges

Students: Sadia Lopez, Tania White, Saul Diaz, Samuel Palmerin Venegas

Winning restaurant concept: Española, a Hispanic and New Orleans fusion restaurant

Second Place

Hammond High Magnet School

Third Place

West Feliciana High School

Fourth Place

W.D. & Mary Baker Smith Career Center

Fifth Place Academy of Our Lady

2024 LRAEF ProStart

Sponsors

LRAEF Annual Partners

serving future the

in Hospitality

serving future the Celebrating Careers

presented by

LRA Education Foundation Announces 2024 LRAEF Scholars

The Louisiana Restaurant Association Education Foundation (LRAEF) Board of Directors, through its Scholarship Fund, awarded $60,000 in scholarships to 17 students. The LRAEF Scholars were honored on March 6 during the annual “Serving the Future—Celebrating Careers in Hospitality” presented by Ecolab event in New Orleans.

The LRAEF Scholarship Fund was created in 2009 to provide financial support for individuals interested in furthering their education to support a career in culinary, hospitality, or related industries. Since its inception, the Scholarship Fund has awarded over $750,000 to deserving students.

This year marks a significant milestone as the LRAEF introduces the coveted Raising Cane's Chicken Fingers Scholarships. Valued at $5,000 each, these scholarships represent the pinnacle of recognition for four outstanding

Louisiana students dedicated to building careers in the restaurant, foodservice, tourism, or hospitality sectors. The Raising Cane’s Chicken Finger Scholars are:

• Aronicia Hudson, University of New Orleans

• Rachel Cannata, Cornell University

• Alayna Moore, University of Louisiana at Lafayette

• Kaleb Johnson, The Culinary Institute of America

The Jim Funk Scholarship is named for the former LRA President & CEO who guided the creation of the LRAEF during his 30 years with the organization. The year’s recipient of the Jim Funk Scholarship is Abbey Warren. She is a third year LRAEF Scholar, attending the Chef John Folse Culinary Institute at Nicholls State University and will receive $5,000.

Through the LRAEF Scholars program, the University of New Orleans provides a Master of Science in Hospitality and Tourism Management Scholarship. This year’s recipient is Jeremy Ledlow, a ProStart instructor and second-year recipient, who will receive $5,000.

The LRAEF Scholars are individuals who intend to pursue a career in the restaurant, foodservice, tourism, or hospitality industry. ProStart students, who have or will receive the National ProStart Certificate of Achievement, are given top priority. The 2024 LRAEF Scholars are:

• Celli McDonald

Louisiana Culinary Institute

• Isabella Russell

University of Louisiana at Lafayette

• Jayce Tillman

Nicholls State University

• Trinity Anderson

Louisiana Culinary Institute

• Shelly Huff

University of New Orleans

• Christina Davis

University of New Orleans

• Samyiah Victorian

Nicholls State University

• Scott Siebert Jr.

Nicholls State University

• Serena Holmes

The Louisiana Seafood Scholarship was established through a generous gift from the Louisiana Seafood Promotion & Marketing Board. $5,000 is awarded to a qualified applicant who expresses an interest in cultivating, protecting, and promoting Louisiana seafood. This year’s Louisiana Seafood Scholar is Tammy Cecil, who attends the Louisiana Culinary

University of New Orleans

• Katelyn Reuter

University of Louisiana at Lafayette

"The LRAEF Scholars program empowers people of all ages to enter into the hospitality field or further their careers in the industry," stated Jonathan Baynham, Executive Director, LRAEF. "We are excited to welcome Raising Cane’s Chicken Fingers to the LRAEF Scholars program and thank them for committing to the future of our industry."

LRAEF Names 2024 Educator of Excellence

The LRA Education Foundation (LRAEF) is pleased to announce the 2024 ProStart Educator of Excellence – Patricia Cooke of Istrouma High School. For over 20 years, Cooke has inspired students in her ProStart classes and many of her students have gone on to own or work in the restaurant industry.

“Patrica exemplifies what we want for all our ProStart educators,” said Mistica Maples-Adams, Louisiana ProStart Manager. “She goes above and beyond for her students and serves as a mentor for her peers also teaching ProStart.”

Prior to teaching ProStart, Cooke spent a decade in the restaurant industry as a kitchen and operations manager for Ryan’s Steakhouse and Applebee’s. She attributes her restaurant experience to making the transition from industry to the classroom more assessable.

“If I hadn’t had those years working in the restaurants I would have been lost,” said Cooke. “Much of what I was doing was training our staff to read and follow instructions, specifically recipes.”

The ability to coach staff then, and now, her students and fellow ProStart educators, is her passion. What drives her is knowing that she is a resource to others in their path to success.

“I take great pride in the fact that many of my students work in restaurants or have gone on to own their own catering or restaurant business,” added Cooke.

To recognize Patricia Cooke’s dedication to ProStart and the advancement of her students, Ms. Cooke was honored at the LRAEF’s event, “Serving the Future—Celebrating Careers in Hospitality, March 6 at Generations Hall. Ms. Cooke also received a free trip to the National Prostart Invitational in Baltimore Maryland.

Contact: bernie.kaelin@e-hps.com

WHAT’S HAPPENING AROUND THE ASSOCIATION

30th Annual Taste of Mardi Gras

The Mardi Gras Ball for All Y’all, the LRA Cenla Chapter’s 30th Annual Taste of Mardi Gras, was a smashing success, raising more funds than ever. The Natives Brass Band and the Chee-Weez brought a level of enthusiasm that had the 2,500 attendees on their feet dancing.

Thanks to the LRA member restaurants for bringing their scrumptious “tastes” and to everyone who sponsored this party with a purpose.

Golfing for Good: Sponsors, Restaurants Shine

The LRA Baton Rouge Chapter’s annual golf tournament featured 160 players despite an earlier start time! By all accounts it was a success, thanks to sponsors like L’auberge Casino Hotel Baton Rouge, Mockler Beverage Company, the LRA Member Restaurants, and so many others. Special thanks to Tigerland bars, including Fred’s, for bringing the games to the course, which added extra fun and raised funds for LRA Programs like ProStart.

From NS President to LRA Chair - Alan Guilbeau’s Leadership Journey

The LRA Northshore Chapter recently hosted its Board Installation Dinner on February 28 at Zea Rotisserie Bar and Grill in Covington. During the event, Alan Guilbeau, the 2024 LRA Chair, reflected on his career and volunteer journey, highlighting his tenure as Chapter President within the Northshore Chapter before assuming the top volunteer leadership position within the organization.

Acadiana’s Installation Dinner & Newest Restaurant Legend

The LRA Acadiana hosted its Board Installation Dinner on March 11 at the Petroleum Club of Lafayette, where the 2024 LRA Chair Alan Guilbeau presided over the swearingin of the new board of directors. During the event, LRA Chapter President Randy Daniel recognized Denise Richard with the Restaurant Legend Award, honoring her remarkable 42 years of service at the Petroleum Club.

Bayou Chapter Installation

The LRA Bayou Chapter held its Board Installation Dinner March 12 at 531 Liberty. 2024 LRA Chair Alan Guilbeau swore in the directors and everyone enjoyed a delicious three-course dinner. • DOWNLOAD ODP APP • CREATE A

BURN PREVENTION

There are more than 200 workplace fires per day, with more than 5,000 people injured by workplace fires annually

TYPES OF BURNS

Thermal Chemical Electrical

Contact with heat, scalding, flames or frostbite.

Overexertion

Degrees of Burns

First Degree

• superficial

• minor skin damage

• no blisters

• heals in 3-5 days with no scarring

Full Thickness

• most serious

• destruction of all layers of the skin

• may include burns to fat, muscle and bone

Burn Prevention

Contact with corrosive chemicals such as acids.

Repetition Fatigue

Contact with direct (DC) or alternating current (AC)

Partial Thickness

• more serious

• moderate skin damage with blisters

• heals in 10-21 days with some scarring possible

Fourth Degree

• all skin layers are affected

• there is also potential for damage to muscle, tendons, and bone

• skin grafts do not work on these severe burns, so much so that fourth-degree burns may require amputation if injury occurs in a limb or extremity

Use the proper personal protective equipment to act as a barrier between your skin and the exposure.

Follow manufacturers’ guidelines when dealing with hazardous or flammable liquids and chemicals.

Turn off, lock out and tag out all electrical powered equipment prior to repair.

Store gasoline and other flammables away from open flames, light bulbs,water heaters, furnaces and other heat sources.

• permanent damage - lack physical sensation and require skin grafts (800) 256-4572 | (504) 454-2277 | lossprevention@lra.org

Great American

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.

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Eric Fullmer (504) 831-4949

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Plan for hospitality businesses with 0-99 employees. Contact your insurance broker and ask for your LRA member UnitedHealthcare quote. For more info, contact HealthcareHQ@restaurant.org

Large Group Insurance

Contact your insurance broker and ask for your LRA member UnitedHealthcare quote. For more info, contact HealthcareHQ@restaurant.org

Workforce Development

RESTAURANT READY AND APPRENTICESHIPS

Contact: David Emond

Workforce Program Coordinator

Louisiana Restaurant Association Education Foundation davide@lra.org

504-920-4998

WORKFORCE PROGRAMS

Contact: Jonathan Baynham Executive Director Louisiana Restaurant Association Education Foundation jbaynham@lra.org 504-454-2277

Pharmacy Discount Card

Free program (not insurance) with discounts on most FDA-approved prescription medication. For more info, contact HealthcareHQ@restaurant.org

Affordable Care Act

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

MUSIC LICENSING

BMI | BMI.com

Save 20% off licensing fees by paying online.

Rob Conrad (615) 401-2908

ADA RESOURCES

ADA Toolkit Free to Members Call the LRA Communications Dept. (504) 454-2277

LOUISIANA PROSTART

Contact: Mistica Maples-Adams Program Manager

Louisiana Restaurant Association Education Foundation mmaples-adams@lra.org 504-454-2277

INCUMBENT WORKER TRAINING PROGRAM

Contact: Melinda Carter Program Manager, Incumbent Worker Training Program Louisiana Workforce Commission mcarter@lwc.la.gov 225-342-8980

Advertising Index

BMI...........................................................................................31

www.bmi.com (404) 261-5151

FISHER PHILLIPS...............................................................13 www.fisherphillips.com (504) 522-3303

HEARTLAND PAYMENT SYSTEMS..............................27

www.heartlandpaymentsystems.com (888) 963-3600

LOUISIANA SEAFOOD.......................................................21 www.louisianaseafood.com (225) 342-0552

LRA WORKERS’ COMP....................................................33 www.lrasif.org (504) 454-2277

ODP BUSINESS SOLUTIONS.........................................31 www.odpbusiness.com (888) 263-3423

PERFORMANCE FOODSERVICE..................................35 www.performancefoodservice.com (504) 733-5200

PJ’S COFFEE.................................. .................................. .....IFC www.pjscoffee.com (504) 875-2443

RESTAURANT WEEK NEW ORLEANS...................................................................5 www.restaurantweekneworleans.com

SERVSAFE.............................................................................4 www.servsafe.com

SYSCO FOODSERVICE....................................................15 www.sysco.com (504) 731-1015

THOMPSON PACKERS.....................................................OBC www.thompack.com (985) 641-6640

For advertising information, please contact Elizabeth Schindler, Marketing Manager: Phone: (504) 636-6516 Email: eschindler@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.

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.