a la carte - Summer 2024

AARÓN SÁNCHEZ

LRA SHOWCASE APP

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Letter from the Chair

Dear LRA Members,

Get ready for the event of the year! The 71st Annual Louisiana Restaurant Association (LRA) Showcase is just around the corner, happening on August 3-4 at the New Orleans Morial Convention Center. This dynamic two-day tradeshow is designed to benefit our members and the entire industry.

For two exciting days, the LRA brings together companies that supply the industry under one roof, as well as those businesses they service —restaurants, caterers, bar owners, hoteliers, and attractions. It’s a prime opportunity to network, explore, shop, compare, and learn. Join me and our 2024 LRA Showcase Chair, Emery Whalen, for the Opening Ceremony on Saturday, August 3, at 9:50 a.m. in Hall I. We’ll be honoring our Showcase sponsors and welcoming the industry with open arms.

The excitement doesn’t stop there! The 20th Annual Great American Seafood Cook-Off (GASCO) is set to take place in conjunction with the LRA Showcase. GASCO, produced by the Louisiana Seafood Promotion and Marketing Board and Louisiana Lt. Governor Billy Nungesser, will be held on Saturday, August 5, at 11 a.m. in Hall J. The competition will kick off with a vibrant parade featuring a marching band and carnival characters. Fourteen talented chefs, including Louisiana’s own Chase Woodard, will compete by preparing indigenous seafood dishes for a panel of esteemed judges. Read about Woodard’s inspiring journey to the national stage on page 12. The winner will be crowned the King or Queen of American Seafood at 3:45 p.m.

The LRA Showcase also features a series of educational express presentations at the Kitchen Counter, presented by Ecolab, on the show floor. These sessions will cover the hottest topics in the restaurant and hospitality industry. On Saturday, don’t miss restaurant consultant Dianne Sclafani’s insightful session, “Opening Doors to Profit: Prepping Your Restaurant for Financial Success,” at 1:30 p.m. in Hall I.

On Sunday at 2 p.m., join us for an inspiring keynote session with award-winning chef, TV personality, and philanthropist, Chef Aarón Sánchez. Moderated by New Orleans & Co. Chief Marketing Officer Mark Romig, this session, “From Flavor to Family: A Culinary Journey,” will delve into Chef Sánchez’s dedication to preserving his family’s culinary heritage and promoting diversity in kitchens around the world.

This is a show you won’t want to miss! Registration is now open, and LRA restaurant members receive free admission. We look forward to seeing you on the Show Floor.

Sincerely,

Alan Guilbeau

PJ’s Coffee & New Orleans Roast in New Orleans

2024 LRA Chair

LRA HOSPITALITY PAC NEWS

Your investment at work

Dear LRA Hospitality PAC,

Thank you for supporting my campaign by sponsoring my Saddle Up for Louisiana event. I am grateful for your partnership, and if there’s anything my office can assist you with, I stand ready to serve.

Sincerely,

Heather Cloud Louisiana Senate District 28

Dear LRA Hospitality PAC,

Thank you for your generous contribution to my campaign account. Your organization has always supported my public service, and I am truly appreciative. I look forward to seeing you soon.

Sincerely,

Polly Thomas Louisiana House District 80

Dear LRA,

On behalf of the Legislative Spouses’ Auxiliary (LSA), I want to thank you for hosting our “Welcome Back” breakfast with City Group Hospitality. We had a great attendance, and you certainly made sure they all had a warm welcome. We appreciate all you do for us and for our spouses!

Sincerely,

Carolyn Owen, Secretary, LSA

Spouse of Representative Charles Owen House District

• 8-hour training, lasts 5 years

• Enjoy LRA Member discount

Metairie • Baton Rouge • Alexandria Monroe • Lake Charles • Scott • AND MORE!

Louisiana Seafood King

Chef Chase Woodard, acclaimed as the King of Louisiana Seafood, will proudly represent the state at the 20th Annual Great American Seafood Cookoff.

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

14

Onward to the Showcase

Learn, shop, preview and network at the 71st Annual LRA Showcase. This is your guide to all things Showcase August 3-4, 2024 in New Orleans.

ProStart Princesses, Disney-Bound

A group of young women in the ProStart and Apprenticeship programs are surprised with an all-expenses paid trip to experience Tiana’s Bayou Adventure at Walt Disney World. 12 37

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: 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 Santilla Victorian at (504) 636-6516.

Subscriptions:

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

Cover photo by Gabrielle Geiselman Milone

NEW FEDERAL OVERTIME RULE IS HERE!

10 Steps for Employers

The U.S. Department of Labor (DOL) has updated the salary threshold for certain exempt employees, impacting millions of workers and requiring employers to swiftly adapt their pay practices. This new rule, which raises the salary threshold for the so-called “white-collar” exemptions, will roll out in two phases. The first phase began on July 1, 2024, and increased the threshold from $35,568 to $43,888 annually. The second phase starts January 1, 2025, and will further elevate the threshold to $58,656 annually.

A Quick Refresher on FLSA and White-Collar Exemptions

Under the Fair Labor Standards Act (FLSA), employees must generally be paid an overtime premium of 1.5 times their regular rate for all hours worked beyond 40 in a workweek unless they fall under an exemption. The DOL’s new rule aims to increase the number of employees eligible for overtime by raising the minimum salary required for a white-collar exemption. This update does not change current overtime laws but revises the salary criteria, expanding the pool of employees who qualify for overtime pay.

Top 10 Steps Employers Should Take

1. Big Changes: Are You in Compliance?

The current salary threshold for exempt employees is $35,568 annually. With the new rule, this increased to $43,888 annually on July 1, 2024, and will increase to $58,656 annually on January 1, 2025. Employers need to identify exempt employees earning less than these amounts and plan accordingly.

2. Review Your Pay Practices for Compliance

Ensure that exempt employees meet all criteria: being paid on a salary basis, meeting the minimum weekly salary, and performing specific duties. Compliance with all these criteria is essential.

3. Work Through Your Decision Tree

Identify exempt employees earning between $35,568 and $58,656 annually. Decide whether to raise their salaries to meet the new threshold or convert them to non-exempt status. Evaluate their actual hours worked to understand the potential impact of these changes.

4. Consider the Impact on Employee Morale

Reclassifying employees to non-exempt status can affect morale, as many associate prestige with exempt status. Communicate proactively to explain the necessity of these changes due to new federal regulations.

5. Communicate Changes

Communicate clearly any changes to compensation and responsibilities. Check local requirements for notice periods and ensure all affected employees understand the new terms.

6. Review Your Policies on Company Equipment and Personal Devices

Ensure policies regarding the use of company equipment and personal devices are clear and consistently applied to all employees, including those newly classified as non-exempt.

7. Train Managers and Newly Non-Exempt Employees

Provide training on new responsibilities, such as timekeeping, meal and rest breaks, and overtime approval policies. Clear understanding and adherence to these policies are crucial.

8. Ensure Exempt Employees Meet the Duties Test

Verify that the duties performed by exempt employees meet both state and federal wage and hour law requirements. Review job duties against the criteria for executive, administrative, and professional exemptions.

9. Review Applicable State Laws

Consider state-specific wage and hour requirements, which may have higher salary thresholds or different exemptions. Ensure compliance with both federal and state regulations.

10. Stay Updated on Legal Challenges

Recently, Judge Sean Jordan issued a temporary restraining order specifically for the State of Texas as an employer, exempting it from the first phase of the DOL Overtime Rule. However, businesses in Texas and nationwide must still comply with the new thresholds that start on July 1, 2024. The

Restaurant Law Center (RLC) is part of a coalition challenging the rule and is actively analyzing options on behalf of its members.

LRA’s Preparatory Webinar

To help employers prepare for the July 1 effective date, the Louisiana Restaurant Association (LRA) held a webinar on June 18, 2024, featuring Michelle Anderson, a partner at Fisher Phillips and the LRA’s General Counsel for Labor and Employment. The webinar provided crucial guidance on adapting to the upcoming changes and ensuring compliance with the new regulations.

Employers must act quickly to align their pay practices with the new DOL overtime rules. Staying informed and prepared is crucial to navigating these significant changes. LRA Members with questions, may email communications@lra.org for connection to Fisher Phillips.

Fresh Faces, Bold Moves: Navigating the 2024 Legislative Session Under Louisiana's New Leadership

By Wendy Waren

The 2024 Regular Legislative Session marked the beginning of a new era for Louisiana under the leadership of our newly elected governor. With a fresh administration in place, this session brought significant changes and intense legislative activity. The influx of new legislators, including 31 new representatives and 11 new senators, added a unique dynamic to the proceedings. This session, characterized by a mix of experienced lawmakers and newcomers, was crucial for shaping policies impacting the restaurant and hospitality industries.

As always, the LRA Advocacy Team, consisting of LRA President and CEO Stan Harris, Senior Director of Government Affairs Will DuBos, and our contract team at Pivotal GR Solutions, was on the front lines. They were at the capital daily, tracking, supporting, and opposing legislation that could directly or indirectly affect our members. In addition, DuBos provided weekly updates to LRA members in the Capitol Connections podcast.

Below is a detailed recap of the major legislative outcomes from this session.

Key Legislative Outcomes

Constitutional Carry of Firearms

• The Legislature passed the authorization of constitutional carry, allowing any resident 18 years or older to carry a concealed firearm without a permit. However, private property owners, including restaurants, can still prohibit weapons on their premises. Concealed weapons remain banned in all bars with a Class A General permit, and anyone carrying a concealed weapon with a BAC over 0.05% can be arrested.

Alcohol Legislation (Title 26)

• HB 160 (Bagley): Allowing self-distribution for Louisiana-based wineries did not receive a committee hearing.

• HB 370 (Orgeron): Repealing the distribution element for wine producers failed in the House Committee.

• HB 821 (Romero): A capacity dispute related to brewing facilities opposed by the LRA also failed in the House Committee.

• HB 882 (LaCombe): Part of a compromise package for microbreweries passed and was signed into law as Act 575.

• SB 168, SB 171, SB 291 (Mizell): Bills related to alcohol sale penalties, immunity, and increasing the minimum age for bartenders were defeated.

Cashless Transactions

• Multiple bills that would have prohibited businesses from going cashless or capping surcharges on credit card transactions were defeated. The LRA supports letting businesses decide their accepted forms of payment.

Labor and Employment

• Act 603 (Wilder): Effective August 1, this repeals the mandate requiring 16- and 17-year-olds to receive a 30-minute off-clock break after working five hours. This change is expected to benefit quick service operators.

• Bills seeking to establish a state minimum wage, repeal the tip credit wage, or impose more restrictive equal pay provisions were defeated. The LRA continues to oppose wage mandates.

• HB 119 (Romero): Reducing unemployment compensation benefits is expected to be signed into law.

City of New Orleans Legislation

• SB 364 & SB 365 (Harris): These bills allow the Downtown Development District and the French Quarter Management District to contract directly

for services, enhancing public safety and minor repairs. Both were signed into law as Act 520 and Act 766, respectively.

• SB 507 (Talbot): This enhances fines for negligent carrying of a concealed handgun in the French Quarter and was signed into law as Act 535.

Insurance Legislation

• HB 315 (Johnson, M.): Extends the prescriptive period for torts from one to two years.

• HB 337 (McFarland): Specifies conditions for direct action against an insurer.

• SB 113, SB 323, SB 334 (Talbot): Various bills related to insurance claims processing and prescriptive periods. SB 113 was signed into law as Act 757, SB 323 was signed into law as Act 3, and SB 334 did not pass.

Seafood Legislation

The ongoing struggle of Louisiana’s shrimping industry was a focal point in this session, continuing from the issues raised in the 2023 Legislative Session.

Last year, a bill was introduced that would have enhanced penalties for restaurants failing to properly identify the sale of imported shrimp or crawfish on their menus. Additionally, the bill sought to move enforcement from the Department of Health to the Department of Wildlife and Fisheries.

“While we understand the plight of the independent shrimpers, the majority of Louisiana restaurants are also small businesses,” said Harris. “The seasonality or availability and customer demand mean that sometimes a restaurateur may have to use imports.”

This bill generated significant media attention, highlighting that the Louisiana Department of Health issued 2,600 violations and no fines since the 2019 law requiring restaurants to identify imported shrimp or crawfish on their menus. What is often overlooked is that the LDH has conducted more than 200,000 inspections in that timeframe, with these violations representing about one percent. No citations were issued due to the reinspection process, allowing restaurants a short window to correct violations and comply with the requirements.

The bills in this year’s session were even more restrictive and punitive for restaurants.

• HB 584 (Kerner): The prohibition of farm-raised shrimp sales was defeated.

• HB 676 (Kerner), HB 748 (Domangue): These are bills setting license fees for wholesale dealers

of imported seafood. HB 676 was signed into law as Act 719, and HB 748 became law without the Governor’s signature as Act 787.

• SB 40 (Allain), SB 62 (Fesi), SB 166 (Connick): Bills related to seafood safety, licensing, and packaging of imported seafood were signed into law as Act 756, Act 667 and Act 148, respectively.

Workers’ Compensation Reform

• Several bills aimed at overhauling the workers’ compensation system, including updating the medical fee reimbursement schedule and clarifying average weekly wage calculations, were discussed but ultimately did not pass. Efforts will continue in future sessions.

Looking Ahead

With the session now adjourned, we look forward to the ongoing discussions around a proposed Constitutional Convention focused on tax reforms. The LRA will continue to engage with legislators to ensure the interests of our members are represented. The challenges and victories of this session underscore the importance of our advocacy work, and we remain committed to protecting and promoting the interests of Louisiana’s restaurant and hospitality industry.

Celebrating The New Louisiana Seafood King Chef Chase Woodard:

In a culinary battle that captured the essence of Louisiana’s rich seafood heritage, Chef Chase Woodard emerged victorious at the 17th Annual Louisiana Seafood Cook-Off. Held for the first time in Monroe on May 31, 2024, this prestigious event was a highlight of the inaugural Up Yonder Food and Wine Festival, drawing culinary talents from across the state.

Chef Woodard, a native of Northeast Louisiana, has always been deeply connected to his roots. Growing up in the sportsman’s paradise, his childhood was flavored with the scents of duck gumbo and catfish courtbouillon. “Family and hospitality are at the center of everything that is meaningful to me,” says Woodard. His upbringing instilled in him a profound love for food and the outdoors, where hunting, fishing, and cooking were integral to family life.

Returning to Northeast Louisiana

In February 2024, the opportunity to return home beckoned, and Woodard joined forces with Chef Cory Bahr at Parish Restaurant. Here, he delves into the cuisine of the Delta region, exploring and blending flavors from around the world. “Every day, I strive to push myself and

help lead our team into what I know is a bright future of serving delicious dishes to Monroe and Northeast Louisiana,” says Woodard.

“Chase is a local who moved away and came back home to find success,” said Bahr. “I couldn’t be prouder of him and his dedication.”

The Winning Dish

At the Louisiana Seafood Cook-Off, Chef Woodard captivated the judges with his Ahi Tuna creation. His dish featured seared yellowfin tuna from the Gulf, paired with a summer salad of local peaches, marinated crab meat, and a yellow curry infused with ginger and lemongrass. This culinary masterpiece highlighted the rich flavors of Louisiana’s shorelines and waterways.

A Proud Moment for Monroe

Winning the cook-off in his hometown was a special moment for Woodard. “It just shows how much our city has grown and the beauty that really is Monroe, West Monroe, and Northeast Louisiana as a whole. To me, it’s a very special place. It’s unique, and it’s home,” he shares.

“This means so much for our region and shows that there is good food all over Louisiana,” exclaimed Bahr.

Looking Ahead

As the newly crowned Louisiana Seafood King, Woodard will serve as the Louisiana Ambassador for Seafood. He is set to compete in the 20th Annual Great American Seafood Cook-Off in New Orleans on August 3, 2024. GASCO is held in conjunction with the LRA Showcase. “We’re going to go back to the drawing board, make a few adjustments. The sky’s the limit, and I’m excited to see what’s next,” says Woodard.

The event, sponsored by the Louisiana Restaurant Association, was a resounding success. Lt. Governor Billy Nungesser expressed his enthusiasm: “Congratulations to Chef Woodard, Parish Restaurant, and all the amazing chefs who showcased the best seafood in the worldLouisiana seafood. Always demand Louisiana seafood and support our local fishermen and women.”

As Chef Chase Woodard prepares for the national stage, the culinary world will be watching Monroe’s star chef

AUGUST 3-4

A two-day marketplace for restaurant & foodservice professionals

New Orleans Morial Convention Center

In this section, you will find:

- Feature on our Keynote Speaker Aarón Sánchez

- Kitchen Counter panel sessions

- Showcase Floor Plan

- List of Exhibitors

Dear LRA Showcase Attendees,

Dear LRA Members,

Get ready…set…go! The 71st Annual LRA Showcase, the premier event in the Gulf South for the restaurant and hospitality industry, is here! Taking place on August 3-4 at the New Orleans Morial Convention Center (Hall I), this two-day tradeshow is a must-attend for restaurateurs, hoteliers, bar owners, caterers, and decision makers in the hospitality industry. It’s the perfect opportunity to network, explore, shop, compare, and learn from the best in the business.

Our exhibitors will showcase the latest products, services, and supplies to help you enhance your operations and boost profitability. The excitement kicks off with the Opening Ceremony on Saturday, August 3 at 9:50 a.m. in Hall I, where we’ll recognize our sponsors and officially welcome the industry.

Following the ceremony, the 20th Annual Great American Seafood Cook-off will commence in Hall J, heralded by the rhythmic beat of the drums of a marching band. We’re thrilled to have Chef Chase Woodard from Parish Restaurant in Monroe, Louisiana, representing our state. He’ll be competing against top chefs from 13 other states for the prestigious title of King or Queen of American Seafood. Let’s cheer him on and wish him the best of luck!

This year’s LRA Showcase also features a series of express presentations right on the show floor, designed to complement your experience. We’re proud to present a dynamic lineup of speakers, including authors, chefs, attorneys, and other experts.

I’m especially excited to announce that, award-winning Chef Aarón Sánchez will be our keynote speaker at the Kitchen Counter presented by Ecolab. This session will be moderated by New Orleans & Co. Chief Marketing Officer Mark Romig. Together, they will delve into Chef Sánchez’s deeprooted ties to New Orleans, his experiences on national and international culinary stages, and his commitment to giving back through his charitable endeavors. Whether you’re an aspiring chef, a seasoned restaurateur, or a culinary enthusiast, this keynote is sure to ignite your passion for food and inspire you to make a meaningful impact in the culinary world.

by Nicole Koster

The two-day LRA marketplace is a hub of creativity and possibilties

Additionally, the LRA Education Foundation is back with its series of cooking demonstrations called “Command the Kitchen,” presented by Fortune Fish and Gourmet with Flavor Infusion Sponsor Blue Plate. Join chefs, LRAEF scholars, educators, and scholarship winners as they share their stories and processes for creating beautiful and delicious cuisine.

And that’s not all—there’s so much more to discover at this year’s show! Don’t miss out on this unparalleled opportunity to connect, learn, and grow within our vibrant industry.

See you there!

Emery Whalen

2024 LRA Showcase Chair QED Hospitality

THANK YOU TO OUR SPONSORS!

Contact: bernie.kaelin@e-hps.com

EXHIBITOR LIST

as of July 9, 2024

1880 Hospitality 1314

Acadian POS/SpotOn 910

Accounting Services Unlimited LLC 1215

Adams Keegan, Inc. 1104

Ambetter 703

Argo Labs 1414

Atmos Energy 1126

Auto-Chlor Services, LLC 1213

B&A Food Sales 827

Bayou Treasures Seafood 1613

Ben E. Keith Company 425

Best Stop Cajun Food 317

Borden Dairy 325

Branch Messenger, Inc. 903

Caire Hotel and Restaurant 1513 Supply Inc.

Capitol City Produce 1219

Cawley Company 1412

CenterPoint Energy 1126

Check This Out 1024

Coalition to Restore 1404

Coastal Louisiana

Coca-Cola Bottling Company United 813

Community Coffee Company, L.L.C. 1508

Computer World Inc. 315

Cool-A-Zone 812

Cutco Cutlery 1017

Decatur Espresso 1511

Diningedge 713

DoorDash 1015

Drink Mockly Inc. 1712

Drinks2Go 1114

Ecolab Inc. 1007

Encore Pro Services 1013

Entergy 1126

Farmer's Rice 824

Fire & Safety Commodities 1204

Fortune Fish Gourmet 1115

Gasket Guy of Louisiana & Mississippi 724

GATR Coolers 1325

Giving Kitchen 1205

Global Data Fusion 701

Grapette International 426

Greenprint LLC 726

Heartland 1313

Highflyer HR & Payroll 327

Hotel & Restaurant Supply 1103

Hyginix, LLC 1000

JMI Distribution, LLC 1319

Kickfin 1004

L.H. Hayward & Company 1011

Leaf Home Water Solutions 718

LeafFilter Gutter Protection 619

Lettermans 1202

Lindox-Siegel 1615

Loop Linen Service 615

Louisiana Department of 1416

Health Office of Public Health-Sanitarian

Louisiana Fish Fry Products 714

Louisiana Gas Association 1126

Louisiana Travel Association 1506

Manda Fine Meats 1112

Louisiana Restaurant Association

Margarita Man HQ, LLC 926

Marketing Agents South 1611

Mule Sauce by Sticker Mule 1417 Natalie's Orchid Island 901 Juice Company

Natco Food Service Merchants 1413 New Orleans & Co./LoveNOLA TV 1200 New Orleans Roast LLC 911

FCU 1025 Orleans Coffee dba Parish Coffee 1304

Robin's Rockin' Cajun Pepper Jelly

Cockeyed Farms

Gnarly Barley Brewing

Cajun Original Foods Inc

Louisiana Creole Pecan Candy

1827 Spirits LLC

Paula's Taste of Soul Catering

Chef Celeste LLC

Ippolito Foods LLC

Under the direction of Dr. Mike Strain, Commissioner of the Louisiana Dept. of Agriculture and Forestry, the Certified Louisiana program is designed for the promotion of Louisiana made, grown, manufactured or processed products that are aimed at enhancing and promoting Louisiana’s agricultural industry.

Buttery Spell

Wildcat Brothers Distilling

Quintin's Natural Ice Cream & Sorbet

Southern Provisions SWLA LLC

Spirit of the Bayou (S.O.B.) LLC

Captain Cobys Cajun Cooking

Roulaison Distilling CO

Sinagra Farms

Zoe Foods (DBA Zoey's Queso)

Esined LLC Kerrys Natural Lemonade

Jax's Creole Kitchen LLC

Landry Vineyards LLC

Jessie's HuckABucks

Gingerbooch LLC

New Orleans Ice Cream Company

Acadian Kitchens

Old Cypress Cajun Seasonings LLC

New Orleans Coffee Co Inc

Laffittes Cajun Foods

Cajun Fire Brewing Company

Graham's Harvest LLC

SUNDAY, AUGUST 4 3:30 - 5 P.M.

Bonnecaze Farms LLC

Guidry's Catfish

Kaybabys Smoking Fine Foods

Couzans BBQ Team LLC

Folse Alarm Fire Co

Famous Natchitoches Louisiana

Meat Pie Co

Oxbow Rum Distillery

Aahh Choo Seasoning Company LLC

Urban South Brewery

Cocktail & Sons

Egg Commission

Certified Louisiana

TEN TALENTED BARTENDERS WILL SHOWCASE THEIR ORIGINAL FOUR ROSES BOURBON SMASH RECIPE BEFORE A LIVE AUDIENCE! samlping will be available!

Saturday, August 3, 2024

How Cleanliness Can Increase Your Restaurant's Bottom Line in 5 Critical Areas

Anna Sarvello, AVP of Industry Relations, Ecolab

11:15 a.m. – Noon

When it comes to reviewing a restaurant, cleanliness is one of the most critical concerns for guests. Three out of four customers say they would not eat somewhere with any negative online reviews about cleanliness, and there's data to support this. For each additional star in a restaurant's review, revenue grows 5-9%, underscoring the importance of keeping the location clean. Ecolab partners with restaurant owners and managers to help address evolving industry needs, from high employee turnover to increased cleanliness expectations from guests. We offer science-backed products and programs, expert insights and ongoing support to help you address these challenges, improve operations, protect your reputation and provide exceptional guest experiences.

From Data to Dining: Crafting Successful Restaurant Marketing Strategies

Troy Cox, Chief Strategic Officer/Partner, Brand Society

12:15 - 1 p.m.

Explore how Brand Society transforms data into powerful marketing strategies that drive growth and profitability for restaurants. Using real-life examples from clients like Acme Oyster House, Zea Rotisserie and Bar, and BRG Hospitality, this session will uncover the secrets to building effective marketing campaigns that attract new customers, retain existing ones, and enhance overall brand loyalty. Attendees will gain insights into data analysis, campaign management, and the practical application of digital marketing tools to create a thriving restaurant brand.

Opening Doors to Profit: Prepping Your Restaurant for Financial Success

Dianne Sclafani, Restaurant Consultant

1:30 - 2:15 p.m.

Step into the world of pre-opening restaurant profitability with this insightful session. Launching a restaurant is no small feat, but with the right strategies in place, you can pave the way for financial success from the get-go. From setting optimal menu prices to maximizing seating capacity and negotiating leases, this session dives deep into the critical factors that can impact your restaurant's profitability before it even opens its doors. Get ready to roll up your sleeves, crunch some numbers, and gain invaluable insights to ensure your restaurant is poised for profitability right from the start.

Navigating the Kitchen: Essential Insights on Restaurant Labor Compliance

Michelle Anderson, Partner, Fisher Phillips LLP

2:30 - 3:15 p.m.

Join Fisher Phillips Attorney Michelle Anderson for an exploration of critical labor and employment compliance issues facing restaurants today. In this session, Michelle will provide practical ways to navigate wage and hour laws, handle employee challenges, and ensure workplace policies meet regulatory standards. Whether you're a seasoned restaurateur or just starting out, this session promises valuable insights to help you stay ahead in the complex landscape of restaurant labor compliance.

Sunday, August 4, 2024

Balancing Act: Navigating Menu Prices and Food Costs in an Inflationary Market

Carrie Collins, District Sales Manager, Ben E. Keith Foods

11:30 a.m. - 12:15 p.m.

Inflationary pressures are reshaping the restaurant landscape, prompting a critical question: Raise menu prices or lower food costs? Join us as we unravel this dilemma and unveil five essential tools for achieving optimal balance. From mastering menu item classification to implementing recipe costing cards and negotiating vendor prices, discover practical strategies to combat inflation and safeguard your bottom line. Whether you're a seasoned restaurateur or a budding entrepreneur, this session promises invaluable insights to help you thrive in today's challenging economic climate.

Recipe for Protection: Safeguarding Your Restaurant’s Intellectual Property

Alan Yacoubian, Partner, Johnson, Yacoubian & Paysee

Ben Janke, Litigator, Baker Donelson

12:30 – 1:15 p.m.

Unveil the secrets to safeguarding your restaurant's intellectual property in this essential session led by LRA General Counsel for Business Alan Yacoubian and nationally renowned intellectual property attorney Ben Janke. From your restaurant's name and trademark to your most coveted recipes and trade secrets, learn the ins and outs of securing and protecting what's rightfully yours. Gain invaluable insights into the legal intricacies of intellectual property protection and arm yourself with the knowledge needed to defend your restaurant's identity and innovations against infringement and misappropriation. Whether you're a seasoned restaurateur or a budding entrepreneur, this session is a must-attend for anyone looking to preserve the integrity and uniqueness of their culinary creations.

From Flavor to Family: A Culinary Journey with Chef Aarón Sánchez

Chef Aarón Sánchez and Mark Romig

2 – 3 p.m.

Join us for an inspiring keynote session featuring award-winning chef, TV personality, and philanthropist, Chef Aarón Sánchez. Delve into the remarkable journey of a culinary icon who has left an indelible mark on the global culinary scene. From his humble beginnings in the restaurant business to his meteoric rise as a judge on acclaimed culinary competition series, Chef Sánchez shares insights into his passion for preserving his family's culinary legacy and fostering diversity in kitchens worldwide.

Led by moderator Mark Romig, this captivating discussion explores Chef Sánchez's deep-rooted ties to New Orleans, his experiences on national and international culinary stages, and his unwavering commitment to giving back through his charitable endeavors. Whether you're an aspiring chef, a seasoned restaurateur, or a culinary enthusiast, this keynote promises to ignite your passion for food and inspire you to make a meaningful impact in the culinary world.

KITCHEN COUNTER

presented by

Mastering Flavor, Philanthropy and Family

by Wendy Waren

Aarón Sánchez, an award-winning chef, TV personality, author, and philanthropist, will be the keynote speaker at the LRA Showcase, held at the Kitchen Counter presented by Ecolab. The event is scheduled for Sunday, August 4, at 2 p.m. in Hall I of the New Orleans Morial Convention Center. Sánchez’s journey from a young boy in the restaurant business to a prominent figure in the culinary world is a testament to his passion, dedication, and commitment to uplifting Latino youth through food.

A Rich Culinary Heritage

Growing up in a family deeply rooted in the culinary arts, Aarón Sánchez was destined to make his mark in the food world. His mother, Zarela Martinez, is a renowned chef and cookbook author who played a significant role in shaping his culinary identity. Sánchez’s early exposure to the rich flavors and traditions of Mexican cuisine instilled in him a deep appreciation for his heritage, which he has carried into his professional career.

Television Stardom

Sánchez has become a household name through his extensive work on television. He is best known as a judge on FOX’s culinary competition series MasterChef and MasterChef Junior, where he brings his expertise and charismatic personality to the judging panel. His insights and critiques are valued by contestants and viewers alike, making him a beloved figure in the culinary community.

In addition to MasterChef, Sánchez hosts and serves as the executive producer of El Toque de Aarón on both Discovery Familia and Hogar de HGTV (EDITOR’S NOTE: “Discovery Familia” and “Hogar de HGTV” are both Spanish language television networks). This show allows him to explore and celebrate Latin cuisine, bringing its rich flavors and cultural significance to a broader audience. Sánchez’s ability to connect with viewers through television has made him a powerful ambassador for Latin cuisine.

Sánchez recently launched a cooking show called Talking Sabor on Hulu, which highlights Latino cuisines. This show allows Sánchez to explore and celebrate the rich culinary traditions of Latin America, bringing them to a broader audience and fostering a greater appreciation for these vibrant cultures.

Culinary Philanthropy

One of Sánchez’s most significant contributions to the culinary world is his commitment to philanthropy. He is the founder of the Aarón Sánchez Impact Fund, a program of Emeril Lagasse Foundation dedicated to uplifting the lives of Latino youth through food. The program’s mission encompasses culinary arts education, mentorship, and human services focused on food access and nutrition education.

The signature work of the Aarón Sánchez Impact Fund is the Aarón Sánchez Scholarship, which empowers Latino youth through culinary education, mentorship, and industry experience. Since its inception in 2016, the scholarship has been awarded to 19 culinary arts scholarships valued at $1.2 million. These scholarships provide full tuition and supplies for culinary school, along with housing, utilities, travel expenses, a monthly grocery stipend, and mentorship from Sánchez and other culinary professionals.

The impact of the Aarón Sánchez Impact Fund extends beyond financial support. By providing mentorship and industry experience, the foundation helps aspiring chefs build the skills and confidence they need to succeed in the culinary world. Sánchez’s dedication to this cause reflects his belief in the power of food to transform lives and create opportunities for future generations.

Culinary Ventures

Sánchez’s influence extends beyond television and philanthropy into the world of restaurants. He is the chef/ partner of several acclaimed establishments, including Johnny Sánchez in New Orleans and Lake Charles, Showbird in New Orleans, and Adobo Cantina at West Virginia University.

Johnny Sánchez, with locations in New Orleans and Lake Charles, is a smart, chic, and authentic restaurant that bridges traditional Mexican food with a cutting-edge, modern approach to dining. The restaurant embodies the warmth of traditional Mexican cooking and the fun, genuine hospitality that defines New Orleans. Sánchez’s vision for Johnny Sánchez is to create an inspired atmosphere reminiscent of Mexico City, where guests can enjoy serious food in a fun environment.

Photo by Gabrielle Geiselman Milone

Showbird in New Orleans and Adobo Cantina at West Virginia University continue Sánchez’s tradition of delivering exceptional dining experiences. These establishments showcase his ability to blend cultural influences and create innovative, flavorful dishes that resonate with a diverse audience.

Literary Contributions

Aarón Sánchez is also a prolific author, having written two cookbooks and a memoir. His cookbooks, La Comida del Barrio and Simple Food, Big Flavor, offer readers a glimpse into his culinary philosophy and provide accessible recipes that celebrate Latin American flavors. These books reflect Sánchez’s commitment to preserving and sharing his culinary heritage.

In 2019, Sánchez published his memoir, Where I Come From: Life Lessons from a Latino Chef. In this candid and heartfelt book, he opens up about his personal life and the journey that took him to the top of the culinary world. Sánchez’s memoir provides an intimate look at his experiences,

challenges, and triumphs, offering readers a deeper understanding of the man behind the chef.

Podcast and Beyond

Sánchez’s passion for culinary education and storytelling extends to the podcast realm. He co-hosts the podcast Cooking in Mexican from A to Z with his mother, Zarela Martinez, on Heritage Radio Network. The podcast takes listeners on a culinary journey featuring regional ingredients that are the soul of Mexican cuisine. Sánchez and Martinez, along with special guests, share stories, tips, techniques, and quintessential recipes in spirited kitchen table conversations.

Personal Passions and Mentorship

Beyond his professional accomplishments, Sánchez is a partner in the world-renowned tattoo shop and museum, Daredevil Tattoo in New York City. His diverse interests and talents reflect his multifaceted personality and his desire to explore and celebrate different aspects of culture and creativity.

Sánchez’s commitment to mentorship is evident in his personal and professional life. He often speaks about the influence of legendary New Orleans chef Paul Prudhomme, who served as a mentor and father figure to him. Prudhomme’s guidance and teachings played a crucial role in shaping Sánchez’s career, and he is dedicated to paying it forward by mentoring the next generation of chefs.

A Bright Future

As Sánchez prepares to address the LRA Showcase, attendees can look forward to an inspiring and insightful keynote speech. Sánchez’s journey from a young boy in the restaurant business to a celebrated chef and philanthropist is a testament to his passion, dedication, and commitment to uplifting Latino youth through food. His culinary expertise, television presence, philanthropic efforts, and literary contributions have made him a powerful ambassador for Latin cuisine and a role model for aspiring chefs.

Don’t miss the opportunity to hear from Aarón Sánchez at the LRA Showcase on Sunday, August 4, at 2 p.m. in Hall I of the New Orleans Morial Convention Center. His story is one of resilience, passion, and the transformative power of food.

SPONSORED BY

Command the Kitchen: LRAEF's Culinary Stars Shine at the 2024 LRA Showcase

The Louisiana Restaurant Association Education Foundation (LRAEF) is thrilled to present "Command the Kitchen" sponsored by Fortune Fish, at the 2024 LRA Showcase, taking place on August 3-4, 2024. This dynamic stage will feature cooking demonstrations and presentations from post-secondary schools about their culinary programs. The stage will spotlight past LRAEF scholarship winners and the latest champions of the Louisiana ProStart Invitational, showcasing the next generation of culinary talent.

Flavor Infusion

Meet the Rising Stars

Trinity Paige Anderson, a 2024 LRAEF Scholar, is set to graduate from the Louisiana Culinary Institute in October. With plans to join the Disney culinary program post-graduation, Trinity aims to enhance her skills before returning to Louisiana to delve deeper into the Southern cuisine she cherishes. Her ultimate dream is to open a restaurant and bookstore.

Celli McDonald, another 2024 LRAEF Scholar, is expected to graduate from the Louisiana Culinary Institute in December. A Mississippi native, Celli volunteers for the Boys and Girls Club of Baton Rouge in her spare time. Inspired by her self-taught baker grandmother, she dreams of opening a bakery that melds tradition with innovation.

Kaleb Johnson was honored as a 2023 LRAEF Scholars award winner and a 2024 Raising Cane’s Chicken Fingers Scholar, a prestigious accolade awarded to only four promising students. A 2023 graduate of the New Orleans Career Center for Creative Arts, Kaleb is currently attending the Culinary Institute of America, with an expected graduation in 2025. He aspires to become an executive chef in a top-tier restaurant, fostering a mentorship-driven kitchen culture.

Hamilton Havercamp, a 2023 LRAEF Scholar award winner, graduated from the Louisiana Culinary Institute in 2023. Starting his culinary journey as a high school dishwasher, Hamilton worked his way up to head cook. Now a sous chef and head catering chef, he is dedicated to nurturing future chefs, already serving as a judge at the 2024 Louisiana ProStart Invitational.

ProStart Champions in Action

The winning culinary team from the 2024 Louisiana ProStart Invitational at Lakeshore High School, who also represented Louisiana at the National ProStart Invitational, will be showcasing their skills. Team members Beauxdy White and Aliviah O’Neal, along with their mentor Kyle Benefiel, will demonstrate their culinary prowess and discuss the vital role of mentorship in the industry.

Join us at the "Command the Kitchen" stage to witness these talented young chefs in action and be inspired by their passion and dedication to the culinary arts.

Exploring LRA Chapters: Fostering Community, Leadership, and Advocacy

by Wendy Waren

Welcome to the heart of the Louisiana Restaurant Association’s community—the LRA Chapters. Spanning nine vibrant regions throughout the state, each chapter serves as a dynamic hub for local restaurateurs and hospitality professionals. Governed by dedicated boards of directors and led by elected chapter presidents, these chapters embody our commitment to excellence and collaboration in the industry.

At the core of our chapter activities is a mission to localize member experiences, cultivate leadership, and amplify advocacy efforts. Through a diverse array of events and initiatives, we aim to empower our members with knowledge, inspiration, and invaluable networking opportunities.

Greater Baton Rouge Works Member Engagement Strategy

Engaging restaurant members is priority number one when it comes to providing the value of membership. To hear Stephen Hightower, President of the Greater Baton Rouge Chapter, share his reasoning for being an active member is to really understand the purpose of the chapters.

“I can attribute my success growing City Group Hospitality to my membership in the LRA,” said Hightower. “If I need advice or help, I can turn to the LRA team, or my fellow members, and that’s worth its weight in gold.”

During the days of Covid-19, many of the GBR members took to zoom to talk through the challenges and chart their next steps. Those conversations are what sparked the new CuliNavigation initiative by the Membership and Programming Committee. These exclusive monthly gatherings, started in May at City Pork - Jefferson, are designed for restaurant industry insiders. Led by board members Megan Klock and Scott Ricci, these invite-only sessions will start again in

Whether it’s through engaging guest speakers, best practice exchanges, or philanthropic endeavors, our chapters are catalysts for growth and innovation.

In this section of the LRA Magazine, we invite you to explore the vibrant tapestry of our chapters. Discover how these gatherings not only shape the future of Louisiana’s hospitality landscape but also foster enduring connections and elevate industry standards. Join us as we celebrate the spirit of community, leadership, and advocacy that define the essence of LRA Chapters.

Welcome to LRA Chapters—where Louisiana’s hospitality industry comes to life.

August, over coffee or cocktails. Participants will explore critical industry issues, from supply chain challenges to customer trends, in a confidential setting conducive to collaboration and solutionfinding. If you are a restaurant member and interested in participating, please contract Britney Ford at bford@lra.org.

Chef Peter Sclafani with wife Michelle (left) and Miguel Sanchez from Go Eat Concepts (Izzo’s, Lit Pizza) at the GBR Chapter social at SoLou.

Meeting Highlights at SoLou

On June 5, the GBR Chapter hosted a vibrant board meeting and social event at SoLou. Attendees had the privilege of hearing from Jill Kidder, President and CEO of Visit Baton Rouge, who shared valuable insights. The gathering also celebrated the chapter’s recent $36,000 contribution to the LRA Hospitality PAC, marking a significant commitment to advancing industry interests.

Prost! Oktoberfest Back for Round 3 with New Location

On September 29, the GBR Chapter will host the 3rd Annual Oktoberfest from 3-6 p.m. at its new location, Live Oak at Cedar Lodge. Attendees will sample German-style cuisine, local and German beers, participate in games, and enjoy music by the band Pants Party. With free parking and an accessible ticket price of $40, this event benefits LRA Programs, including ProStart. To become a sponsor or for your restaurant to participate, contact Britney Ford at bford@lra.org.

LRA Cenla Chapter Celebrates Successful Year with Generous Donations and Installation Dinner

On May 1, 2024, the Louisiana Restaurant Association’s Cenla Chapter gathered at The Diamond Grill in Alexandria for a momentous evening of celebration and philanthropy. The event marked the installation of the new Board of Directors, led by 2024 Chair Alan Guilbeau.

Highlighting the evening were significant decisions by the board as to the distribution of proceeds from the 30th Annual Taste of Mardi Gras event back in February. The event raised a record amount, which led the board to exceed its chapter goals and give to $35,000 for the LRA Education Fund and $35,000 for the LRA Hospitality Political Action Committee. These contributions underscored the chapter’s commitment to supporting education and advocacy within the hospitality industry.

In addition to these substantial donations, the board approved a $15,000 contribution to the Children’s Miracle Network, demonstrating their dedication to CHRISTUS St. Frances Cabrini Health

System, their partner who provides an army of volunteers for Taste of Mardi Gras. Further allocations were made to local organizations such as the Cenla Food Bank, Manna House, and River Oaks Arts Square, reinforcing the chapter’s role in enriching central Louisiana.

The occasion followed the tremendous success of the chapter’s annual “Taste of Mardi Gras” event, celebrating its 30th anniversary with over 2,500 attendees. This fundraiser, known as the “Mardi Gras Ball for All Y’all,” has become a cornerstone event for the Cenla Chapter, supporting its charitable endeavors throughout the region.

The LRA Cenla Chapter, encompassing 10 parishes, stands as a pivotal force within the statewide network of nine Louisiana Restaurant Association chapters. Their dedication to community service and industry advancement continues to make a profound impact across central Louisiana.

Save the Date: The 31st Annual LRA Cenla Chapter’s Taste of Mardi Gras will be held February 28, 2025.

2024 LRA Chair Alan Guilbeau shares his career and LRA volunteer journey at the May 1 Cenla Chapter dinner at Diamond Grill in Alexandria.

Chair Guilbeau swears in the Cenla Chapter Board of Directors on May 1 at the Diamond Grill.

Reigniting Northern Louisiana’s Culinary Passion: A 36-Hour Journey Through the Twin Cities

In late May, the Louisiana Restaurant Association (LRA) Membership Team ventured to Northern Louisiana for a whirlwind 36-hour visit, forging connections and rediscovering the region’s rich culinary landscape. The team immersed themselves in the hospitality of Monroe/West Monroe, experiencing the unique flavors and vibrant personalities of Louisiana’s Twin Cities.

The first evening, the team attended the private reception at Parish Restaurant for the 17th annual Louisiana Seafood Cook-off. Hosted by Chef Cory Bahr, a former King of Louisiana Seafood, the event showcased a delectable array of local dishes, from fried okra and alligator bites to a jumbo lump crab salad with fresh peaches. The evening saw Lt. Governor Billy Nungesser and LRA President and CEO Stan Harris welcome guests with remarks centered around the culinary talents of our chefs that spotlight the bounty of Louisiana seafood center of the plate in restaurants across Louisiana.

Following, the group dined at Restaurant Cotton, Monroe’s oldest building and a testament to the city’s historic charm. The following morning, the Northeast Chapter members gathered for a breakfast meeting at Delta Biscuit Co., where they enjoyed dishes like chicken and waffles and fluffy beignets. EVP of Membership Pam St. Pierre and owner Glen Lewellyn spoke about the benefits of LRA membership, energizing the local chapter.

The visit continued with stops at Standard Coffee and Warehouse No. 1 for an early lunch, and an afternoon exploring downtown West Monroe’s antique shops and boutiques. A late lunch at JAC’S Craft Smokehouse BBQ featured a feast of smoked meats, courtesy of owner Traci Carter, who bonded with GBR Chapter President Stephen Hightower over their shared passion for barbecue.

The journey culminated at the Louisiana Seafood Cook-off, held in Monroe for the first time alongside the Up Yonder Food and Wine Festival. The team’s final stop was Planters Pub, where they sampled chargrilled oysters and shrimp poppers, leaving Northern Louisiana with

Northeast Chapter’s Delta Biscuit Co. team delivers a mouthwatering breakfast spread with the establishment’s most popular items during the May 31 breakfast meeting.

GBR Chapter President and City Pork Owner Stephen Hightower is all smiles after talking shop with JAC’S Craft Smokehouse’s Traci Carter, a new LRA member. The two have vowed to work together to revitalize the Northeast Chapter.

The LRA’s Pam St. Pierre and Delta Biscuit owner Glen Lewellyn share insights on what the association does for members during the breakfast meeting May 31.

Acadiana Chapter President Rallies

Community Support with Plea to Dine Local, Kicking Off EatLafayette™ Summer Campaign

The Acadiana Chapter held its latest meeting on May 23, with Chapter President Randy Daniel convening a small group of restaurant members at Ruffino’s by the River for conversation and small bites. Special guests included Andrew Ward from the Acadiana Veterans Alliance, who spoke about the need for career opportunities for postmilitary individuals, and Kate Labue with the Lafayette Parish School Board, who discussed the importance of the ProStart curriculum.

On June 12, Chapter President Randy Daniel, owner of La Pizzeria, took to Facebook to post a heartfelt plea to the community. As Lafayette continues to grow, local restaurant owners are increasingly using social media to remind residents to support their local eateries. In a series of vulnerable posts, these businesses are making direct appeals to the community to choose local dining options amidst an influx of national and regional chains and other challenges.

Daniel’s recent Facebook post candidly highlighted the economic hurdles his business is experiencing, urging patrons to remember La Pizzeria and other local establishments when deciding where to dine. The post has resonated with the community, garnering around 1000 shares and a flood of supportive comments.

On the heels of the social media appeals, EatLafayette™, in collaboration with Lafayette Travel, kicked off June 18 with its highly anticipated Taste of EatLafayette™ event. Celebrating its 20th anniversary, this gastronomic extravaganza was an evening of delectable bites by local restaurants, lively music, and a tribute to Lafayette’s rich culinary heritage.

Ben Berthelot, President & CEO of Lafayette Travel, expressed excitement about the milestone year, stating, “We are excited to be back for year 20 of promoting locally owned restaurants in Lafayette Parish through the EatLafayette™ campaign. The Taste of EatLafayette™ kick-off is always a big highlight of the campaign, with the opportunity to sample many of our best locally owned restaurants in one setting.”

EatLafayette™ is not just a one-night affair but an annual celebration of Lafayette’s diverse culinary landscape, running from June to September. Diners can indulge in exclusive deals offered by participating restaurants throughout the campaign, ensuring a summer filled with tantalizing flavors and memorable dining experiences.

Save the Date: The LRA Acadiana Chapter will host its 2nd Annual Golf Tournament on Monday, October 14, 2024 at the Wetlands Golf Course. Interested in becoming a sponsor, featuring your restaurant, or booking your foursome, contact Britney Ford at bford@lra.org.

Acadiana Chapter President Randy Daniel with Andrew Ward of Acadiana Veterans Alliance (left) and Kate Labue with the Lafayette Parish School Board (right).

Greater New Orleans Chapter Prepares for Steamy Summer

The Greater New Orleans Chapter held its board meeting and happy hour on May 9 at the Pontchartrain Hotel and Hot Tin Rooftop Bar. Hosted by GNO Chapter President Emery Whalen, the board invited restaurant members identified as emerging leaders in their chapter.

Whalen presented key updates to the board and chapter, focusing on the upcoming Restaurant Week New Orleans and the LRA Showcase.

For Restaurant Week, which ran from June 17-23, 2024, Whalen emphasized the importance of signing up promptly and submitting menus to take full advantage of media and advertising. Given the significant drop-off in business after Memorial Day in New Orleans, this event offers a lifeline to the restaurants that choose to participate. In partnership with New Orleans & Co. they fund and manage advertising and public relations to ensure the promotion’s success.

This year’s Restaurant Week featured more than 80 restaurants and offered diners the chance to enjoy the best culinary experiences in the city, helping to boost business during the slow postMemorial Day period. With two-course lunches starting at $25, three-course brunches at $35, and three-course dinners as low as $30 per person, food lovers were encouraged to indulge in luxurious fine dining or favorite local spots.

The LRA Showcase, scheduled for August 3-4, 2024, will feature Celebrity Chef Aarón Sánchez as the Closing Keynote Speaker. Whalen encouraged members to register to attend the event that aims to connect suppliers with decision-makers from East Texas to the Florida Panhandle. Associate members present were encouraged to exhibit.

Additionally, Whalen acknowledged the diligent work of LRA President and CEO Stan Harris and Sr. Director of Government Affairs Will DuBos in Baton Rouge. The various legislative issues in the 2024 Louisiana Legislative Session included seafood, insurance, guns, alcohol, wages, and a possible constitutional convention.

Save the Date: The LRA GNO Chapter Golf Tournament will return to Bayou Oaks at City Park. If you are interested in becoming a s ponsor, featuring your restaurant, or booking your foursome, contact Alex Shafer at ashafer@lra.org.

aSip, Savor and Slide into Flavor

The Northshore Chapter back with the second annual Sip n Sliders event on Thursday, November 14 at the Anchor. This year, we’re bringing even more flavor and fun as LRA restaurants team up with local ProStart programs to craft unique sliders that you get to vote on! Indulge in our French fry bar featuring secret sauces, and enjoy an evening of delicious bites, friendly competition, and community connection. Don’t miss out on this delectable event! Interested in becoming a sponsor or featuring your restaurant, contact Alex Shafer at ashafer@lra.org.

Blue Oak BBQ participates in Restaurant Week New Orleans with a delicious three-course lunch or dinner for just $30.

Antoine’s features a softshell crab entrée as part of a threecourse Restaurant Week New Orleans lunch for $25.

Taste the Bayou Magic at the 10th Annual Culinary Showcase

The LRA Bayou Chapter will host its 10th Annual Culinary Showcase presented by Explore Houma and B&G Foods on September 12 in Gray. Attendees will enjoy mouthwatering cuisine from 15 local restaurants, enjoy lively music, and watch talented chefs in action during cooking demonstrations. Proceeds from this event benefit LRA programs, including ProStart. If you are interested in becoming a sponsor or featuring your restaurant, contact Alex Shafer at ashafer@lra.org.

Embrace the Power of Community: Get Involved with Your Local LRA Chapter

Your local LRA chapter is more than just a network—it’s a thriving community where ideas flourish, partnerships are forged, and the future of our industry is shaped. By actively participating, you contribute to the collective strength and success of Louisiana’s hospitality sector. Whether it’s attending events, joining discussions, or lending your expertise, your involvement makes a difference. Dive in and connect with fellow professionals and be a part of the movement that propels our industry forward. Together, we can achieve extraordinary things. Join us and make your mark in the LRA community today!

Alex Shafer, Chapter Coordinator: GNO, NS, Bayou

ashafer@lra.org

Britney Ford, Chapter Coordinator: GBR, Acadiana, Cenla, SW

bford@lra.org

Together, Shafer and Ford work to revitalize the Northwest and Northeast Chapters along with the LRA Membership team.

H SAUCE T

The Louisiana Hospitality Foundation presents LRAEF Executive Director Jonathan Baynham with a $7,500 grant to help fund our ProStart Program, the LRAEF Scholars Program, and the Restaurant Youth Registered Apprenticeship. Pictured is Louisiana Hospitality Foundation Director and LRA Past Chair Glen Armantrout.

In early May, 39 graduating seniors at the New Orleans Career Center commemorated National Youth Apprenticeship Week by committing to become registered apprentices, marking the next step in their career journey. Six of them will be joining the NRA Educational Foundation’s Restaurant Youth Registered Apprenticeship (RYRA).

Students from the W.D. & Mary Baker Smith Career Center ProStart program visited LRA Member Dean-O’s Pizza in Lafayette in early May. This hands-on field trip included pizzamaking techniques before they made their own specialty pizzas.

Istrouma High School ProStart junior Jeremiah Thomas won the gold medal in the NAACP-ACTSO Youth Olympics Culinary Competition. Thomas will travel to Las Vegas in July to compete for scholarship dollars in the national competition.

THE POWER OF PARTNERSHIP

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Louisiana ProStart Schools Awarded $5,000 Rachael Ray Foundation ProStart Grow Grants

Three Louisiana ProStart schools were awarded prestigious 2024 Rachael Ray Foundation ProStart Grow Grants of $5,000 each. The awarded schools, Albany High School, Hammond High Magnet School, and Kenner Discovery Health Sciences Academy, are among the 40 high schools nationwide selected to enhance their culinary and restaurant management programs.

The grants, distributed by The Rachael Ray Foundation in collaboration with the National Restaurant Association Educational Foundation (NRAEF), aim to enrich the classroom experience through improved curriculum, new supplies, and essential equipment. This initiative underscores the ongoing commitment to support ProStart educators, who integrate core curriculum with hands-on industry engagement, offering students exposure to real-world culinary arts and restaurant management.

Rachael Ray expressed her admiration for the educators, noting their dedication and the significant impact they have on students. Since its inception, the ProStart Grow Grant program has awarded 153 grants to schools demonstrating a strong commitment to engaging students through this industry-leading career and technical education program.

ProStart’s two-year CTE program equips students with vital culinary skills, restaurant-specific certifications, and over 400 hours of practical work experience. The grants, such as those received by Albany High School, Hammond High Magnet School, and Kenner Discovery Health Sciences Academy, play a crucial role in sustaining and expanding this valuable educational pathway.

ProStart Princesses Head to Walt Disney World: A Royal Adventure for the Opening of Tiana’s Bayou Adventure

Young female ProStart students from New Orleans are overjoyed by the announcement that they were selected for an all-expense-paid trip to Walt Disney World for Tiana’s Bayou Adventure.

The LRA Education Foundation (LRAEF) is thrilled to announce that eight young women from Warren Easton High School and the New Orleans Career Center’s ProStart programs are headed to Walt Disney World to experience the newest ride – Tiana’s Bayou Adventure. This initiative is the result of a joint effort by Visit Orlando, New Orleans & Co., Walt Disney World, and Southwest Airlines to give back to the youth of New Orleans and is scheduled for July 16-19, 2024.

Tiana’s Bayou Adventure, inspired by Disney’s beloved animated film “The Princess and the Frog,” takes guests on a thrilling journey through the bayou as they follow Princess Tiana on her quest to open her dream restaurant. The attraction celebrates the vibrant culture, music, and flavors of Louisiana and was inspired by the Queen of Creole Cuisine Leah Chase’s early life in the restaurant industry.

ProStart: Nurturing the Next Generation of Culinary Talent

ProStart is a nationwide, two-year program for high school students that develops the best and

brightest talent into tomorrow’s restaurant and foodservice industry leaders. In Louisiana, there 65 ProStart programs flourishing in high schools, serving over 2,500 juniors and seniors.

A distinguished group of female students from New Orleans ProStart programs were selected for their skill, creativity, and passion for the culinary arts. Their journey to Walt Disney World is an allexpenses-paid, four-day, three-night experience of a lifetime.

A Dream Come True

The invitation to participate in the grand opening of Tiana’s Bayou Adventure is a dream come true for the ProStart students. During their visit, they will not only experience the new attraction but also participate in a series of exclusive events, including:

• Culinary Workshops: The young women will engage in hands-on culinary workshops led by Disney’s top chefs, where they will learn new techniques and gain insights into the art of creating magical dining experiences.

• Cultural Exchange: They will have the opportunity to share their own culinary creations inspired by Louisiana’s rich heritage, showcasing their skills and creativity to a global audience.

• Networking Opportunities: The trip will provide a unique platform for the ProStart students to connect with industry leaders, Disney culinary professionals, and fellow students from other New Orleans culinary programs, fostering relationships that will support their future careers.

“The LRAEF is immensely proud of the ProStart students and their achievements,” said Jonathan Baynham, Executive Director of the LRAEF. “This trip not only recognizes their hard work but also serves as an inspiration to other young chefs across Louisiana and beyond. It highlights the importance of nurturing talent, celebrating cultural heritage, and pursuing dreams with passion and determination.”

Stay tuned for updates and highlights from the ProStart students’ trip to Walt Disney World on the LRAEF’s social media channels. Join us in celebrating their success and cheering them on as they represent Louisiana to celebrate the opening of Tiana’s Bayou Adventure.

LRA Education Foundation Celebrates Six Outstanding Line Cook Apprentices

The LRA Education Foundation recently honored six exceptional young men who have completed their line cook apprenticeships or graduated from the program. The celebratory event took place at Wakin’ Bakin’ in the French Quarter, a popular eatery owned by Conrad Churra. Churra is the founder of the Bridge Program, which provides a crucial stepping stone for individuals who have completed a pre-apprenticeship but are not yet fully prepared for an apprenticeship.

The apprentice graduates are Byron Duckett (The Windsor Court), Damar Carter (Wakin’ Bakin’), Isaiah Talbert (JW Marriott), Aiden Duhe (JW Marriott), Greg Dominio (Cochon, Link Restaurant Group), and Zen Landry (Cochon, Link Restaurant Group).

Each of these young men was recognized for completing the National Restaurant Association Educational Foundation’s line cook registered apprenticeship, which teaches youth the foundations of being a qualified line cook. The ceremony highlighted their journey and celebrated their achievements, acknowledging the

significant effort they put into mastering the skills required for a successful career in the culinary arts.

“The ceremony at Wakin’ Bakin’ was a testament to the hard work our apprentices have put into this program,” said Jonathan Baynham, Executive Director of the LRAEF. “Each apprentice came to the program with different educational backgrounds and goals, and now all six of these young men have a future in this wonderful industry.”

The Importance of Apprenticeship in the Restaurant Industry

Apprenticeships are vital to the restaurant industry as they bridge the gap between theoretical knowledge and practical skills, creating a pipeline of qualified, experienced employees ready to meet the industry’s demands. They provide young people with hands-on training, mentorship, and real-world experience, ensuring they are well-prepared to handle the dynamic challenges of the culinary field. This

LRAEF Apprenticeship Coordinator David Emond recognizes each apprenticeship and provides insight into their respective journeys through the program.

structured learning approach enhances technical abilities and instills essential workplace values such as teamwork, discipline, and professionalism.

For young people, apprenticeships offer a clear career path with opportunities for advancement, making the restaurant industry an attractive and viable long-term career choice. By investing in apprenticeships, restaurants can cultivate a skilled workforce, reduce turnover, and ensure the continued growth and innovation of the industry.

For restaurants, there are additional support services available. Apprenticeship programs can be coupled with support services from local workforce development agencies, potentially offering wage reimbursement subject to local eligibility requirements. This holistic approach ensures that apprentices not only gain valuable skills but also receive the financial and educational support needed to succeed.

About Restaurant Youth Registered Apprenticeship

Through the Restaurant Youth Registered Apprenticeship (RYRA), restaurants have access to established pre-apprenticeship programs like ProStart and Restaurant Ready. These programs help employers identify suitable apprentices, ensuring a steady influx of trained professionals. Moreover, funding is available to support the cost of apprentices attaining industry-based credentials such as ServSafe®.

The RYRA staff maintain strong relationships with Louisiana’s technical and community college programs, providing a seamless link for apprentices to further their education. Several of the apprentices attended Nunez Community College, where they received comprehensive foodservice manager training. This additional education complemented their workplace training and mentorship, equipping them with the knowledge and skills necessary to excel in their roles.

Employers benefit from the NRAEF’s support with a comprehensive training curriculum, ensuring apprentices receive top-notch education and practical experience. The Restaurant Youth Registered Apprenticeship (RYRA) is 100% funded through a $4,999,478.00 grant awarded by the U.S. Department of Labor’s Employment and Training Administration.

Criteria for the Line Cook Apprenticeship

• Age Requirement: Any age.

• Educational Requirement: Must have a high school diploma or equivalent upon completion

• Program Duration: Competency-based, typically one year to completion.

• Wage: Minimum required wage upon completion is $12 per hour.

• Curriculum: Includes hard culinary skill sets, food safety and sanitation, and fundamentals of inventory and supply management.

Apprentice graduates are all smiles as they are recognized for their achievements following the ceremony. From left to right: Byron Duckett, Damar Carter, Isaiah Talbert and Aiden Duhe.

LRA Member Happenings

LRA Treasurer Octavio Mantilla was sworn in as the newest commissioner of the Ernest N. Morial New Orleans Exhibition Hall Authority. Mantilla was nominated for this post by the LRA GNO Chapter and appointed by Governor Jeff Landry. Pictured left to right: Mantilla, Convention Center CEO Michael Sawaya, and General Counsel David Phelps.

Chef Peter Sclafani of Making Raving Fans Hospitality Group opened his second location of SoLou Restaurant in the River Ranch neighborhood of Lafayette in June 2024. Sclafani plans to expand this concept along the I-10 corridor from Houston to Jacksonville over the next decade.

Chef Celeste Gill of Chef Celeste Bistro in Baton Rouge shared her passion for Louisiana cooking in a recent episode of the Dept. of Agriculture’s Crawfish Tales. Chef Celeste will showcase her Louisiana Certified seasonings at the LRA Showcase in New Orleans on August 3-4. Pictured with Dept. of Agriculture Commissioner Mike Strain.

Senegal native Serigne Mbaye of Dakar Nola won the James Beard Award for Best New Restaurant in America 2024. Mbaye was recruited to come to New Orleans to work at Commander’s Palace by Fortune Fish’s Cliff Hall after the two men met in Senegal. Mbaye is pictured with Commander’s Palace proprietor Ti Martin during a reception commemorating his win and contributions to the New Orleans culinary landscape.

Father-and-son duo Arvinder and Ashwin Vilkhu of Saffron humbly remarked on their second James Beard semifinalist nod for Best Chef, South in 2024. Saffron was a semifinalist for Best New Restaurant shortly after its opening in 2018.

NRA/LRA Past Chair and Galatoire’s President and CEO Melvin Rodrigue received the prestigious Silver Plate Award in the Independent Restaurants category at the 70th International Foodservice Manufacturers’ Association Awards in Chicago in May. He was nominated by Ecolab’s Shelly Garner and is pictured with his wife, Katy Casbarian of Arnaud’s Restaurant to his left, his four daughters Savanah, Eugenie, Adelaide and Caroline, and LRA President and CEO Stan Harris. Photo courtesy of IFMA, Photo by Clare Britt.

From Gumbo to Magic: The Culinary Legacy Behind Disney’s

Princess Tiana

When Disney’s “The Princess and the Frog” was being developed in 2006, directors Ron Clements and John Musker drew inspiration from New Orleans, meeting the legendary Leah Chase, “Queen of Creole Cuisine.”

Chase’s life and her famed Dooky Chase Restaurant, a hub for Creole cooking and civil rights activism, deeply influenced the creation of Princess Tiana, Disney’s first Black princess.

Leah Chase’s values and culinary prowess are immortalized not only in the film but also in Tiana’s Bayou Adventure at Walt Disney World.

The Chase family were the first to experience this new ride in early June, which celebrates her legacy, embodying her spirit of community and love for New Orleans cuisine.

Visitors to Dooky Chase Restaurant can savor iconic dishes like gumbo and fried chicken, experiencing the warmth and tradition that Leah Chase brought to life.

FIRST AID

Maintain First Aid supplies

A fully-stocked first aid kit should always be readily available and accessible.

MORE SERIOUS INJURIES OR ILLNESSES

First aid is basic medical care for minor injuries or emergency care for before advanced medical treatment can be provided.

Use Personal protective equipment

Protect yourself when administering first aid to others by using gloves, safety glasses, aprons, etc...

Treat bleeding by placing a clean cloth and applying pressure with the palm of your hand and elevating the wound above the heart until bleeding slows and/or stops.

Control bleeding with pressure Perform abdominal thrusts for choking

If a person is unable to cough, speak or breathe due to choking, stand behind them and place both hands around their midsection locating their navel. Make a fist with one hand and place your thumb side on the stomach just above their navel. Place your other hand over your fist hand and press into the their stomach with quick upward thrusts until the object is dislodged or the victim begins to cough, speak or breathe.

Cool burns with water

Run cool water over a burn for a minimum of 15 minutes. Do not apply soap, butter or oil. If the victim’s clothing is stuck to the burn, do not attempt to remove it.

Treating heat exhaustion or stroke

Move the victim to a cool area to rest. Remove any unnecessary clothing and fan the victim. Give small sips of cool water and mist or apply wet rags to his/her body. For heat stroke, pour cool water over the victim or place them in a bath with cool water.

LRASIF offers certified First Aid, CPR and AED training to members. Please contact our Loss Prevention Department for more information.

To ensure that professional medical treatment arrives as soon as possible, call emergency personnel immediately after being made aware of a serious injury or illness. Every second counts!

Are you taking full advantage of your membership?

The LRA and the NRA offer a number of benefits designed to save you time and money. Members who are actively involved in the programs offered by both organizations get the most for their membership dollars. We’re committed to making your membership work for you! For more information about these programs, contact the individual listed below, visit www.LRA.org, or call Pam St. Pierre, VP of Member Services at (800) 256-4572.

Exclusive Programs, Discounts & Services for LRA Members

Business Legal Questions

Johnson, Yacoubian & Paysse

Alan Yacoubian (504) 528-3001 www.jyplawfirm.com

Labor & Employment Questions

Fisher Phillips, LLP

Steve Cupp or Michelle Anderson (504) 522-3303 www.laborlawyers.com

Accounting & Tax Questions

Bourgeois Bennett, LLC

Eric Fullmer (504) 831-4949

OFFICE SUPPLIES

Office Depot

Receive discounts at Office Depot and Office Max stores! Text LRASPC to #555888 and you’ll get a discount card sent right to your phone.

LRA Workers’ Comp

Debbie Cuccia (800) 256-4572 www.LRASIF.org

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

Food Safety Certification

ServSafe® | 8-hour food safety and sanitation course

www.LRA.org to register (504) 454-2277

ServSafe Alcohol Online Training (504) 454-2277

www.LRA.org www.laserverpermit.com

PAYMENT SYSTEMS & PAYROLL

Heartland Payment Systems Heartlandpaymentsystems.com

HEALTH INSURANCE

Association Health Plan

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

Large Group Insurance

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

Workforce Development

RESTAURANT READY AND APPRENTICESHIPS

Contact: David Emond

Workforce Program Coordinator

Louisiana Restaurant Association Education Foundation davide@lra.org 504-920-4998

WORKFORCE PROGRAMS

Contact: Jonathan Baynham

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

Pharmacy Discount Card

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

Affordable Care Act

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

MUSIC LICENSING

BMI | BMI.com

Save 20% off licensing fees by paying online.

Rob Conrad (615) 401-2908

ADA RESOURCES

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

LOUISIANA PROSTART

Contact: Mistica Maples-Adams Program Manager

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

INCUMBENT WORKER TRAINING PROGRAM

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

A National Labor and Employment Law Firm Serving U.S. Restaurants

The attorneys at Fisher Phillips are ready to help you with all of your labor and employment legal issues.

We help prevent legal problems by auditing payroll and personnel records to assure compliance with applicable laws, reviewing I-9 forms and procedures to assure compliance before a surprise government inspection, training managers on effective techniques for hiring and firing employees, ADA compliance and avoiding harassment claims. In addition, we draft and review effective employee handbooks and provide day-to-day advice and consultation to hospitality employers on every aspect of labor and employment laws.

Fisher Phillips is a national labor and employment law firm representing employers in labor, employment, civil rights, employee benefits, and immigration matters. Our lawyers are joined by more than 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.

Advertising Index

BMI...........................................................................................33

www.bmi.com (404) 261-5151

CBRE.......................................................................................27 www.cbre.com

FISHER PHILLIPS...............................................................44 www.fisherphillips.com (504) 522-3303

HEARTLAND PAYMENT SYSTEMS..............................17 www.heartlandpaymentsystems.com (888) 963-3600

LOUISIANA SEAFOOD.......................................................13 www.louisianaseafood.com (225) 342-0552

LRA WORKERS’ COMP....................................................4 www.lrasif.org (504) 454-2277

ODP BUSINESS SOLUTIONS.........................................33 www.odpbusiness.com (888) 263-3423

PERFORMANCE FOODSERVICE..................................45 www.performancefoodservice.com (504) 733-5200

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

SERVSAFE.............................................................................6 www.servsafe.com

SYSCO FOODSERVICE....................................................35 www.sysco.com (504) 731-1015

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

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.

National Reach, Local Service.

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.