a la carte - Winter 2023

THE POWER OF PARTNERSHIP

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Upcoming Events

2023 Greater Baton Rouge Golf Tournament

March 6, 2023

University Club Baton Rouge

2023 Raising Cane’s Chicken Fingers

Louisiana ProStart® Invitational

March 29-30, 2023

New Orleans Ernest N. Morial Convention Center

2023 LRAEF Serving the Future

sponsored by Ecolab

March 29, 2023

Generations Hall, New Orleans

Letter from the Chair

Dear LRA Members,

Happy New Year! I’ve been a member of the Louisiana Restaurant Association (LRA) for 30 years this year. In 1993, I owned a restaurant called King Creole in Old Metairie and was visited by LRA regional director named Debbie Cuccia. She shared with me the benefits of being an LRA member – the advocacy efforts, the food safety and sanitation training, and the LRA Workers’ Comp program. After that, I began to ask around to see who among my peer group were members. Those who were engaged with the LRA raved about their participation and what the LRA provided for them.

Fast forward 30 years, and I now have the ultimate privilege of serving as the 2023 Chair of the LRA. This is the pinnacle of service to the industry in Louisiana. I’ve been lucky to have a solid foundation of volunteer leaders before me to show me the ropes—mentoring and educating me in the best ways in which to serve Louisiana’s restaurants, bars, caterers and our supply chain too!

It’d be remiss if I didn’t take a moment to recognize that we are nearing the third anniversary of the COVID-19 pandemic outbreak, which as it turned out, occurred during the Mardi Gras holiday. As millions poured into the Greater New Orleans area from across the globe, none of us could have imagined how restaurants would be tried and tested.

Those early days, weeks, and months proved some of the most challenging, especially for the LRA, led by President and CEO Stan Harris, and the Executive Committee, who were meeting via Zoom every day. In the 75-year history of the LRA, to date, the pandemic was the ultimate disruptor and proved the value and influence of the LRA for Louisiana’s restaurants and the National Restaurant Association for the nation’s restaurants. The sheer volume of communication, collaboration and a renewed sense of purpose of all of us working to recover is still ongoing.

As we look ahead to this year, I have started to visit the LRA chapters to install the local boards of directors and share my story. If you haven’t heard my culinary journey, I invite you to read about it on page 15. I’m pleased to see our LRA chapters resumed in person meetings and our chapter philanthropic events that are critical to our Education Foundation and our Hospitality PAC. We look forward to the LRA Cenla Chapter’s Annual Taste of Mardi Gras on February 17. With upwards of 1,200 attendees, the restaurant community comes together for what’s deemed as the “Mardi Gras Ball for All Y’all!” It’s the krewe for those that don’t belong to a traditional Mardi Gras krewe. Soon thereafter, the Greater Baton Rouge Chapter will host its Golf Tournament in early March. And from there, our 2023 LRA event calendar begins to fill.

On March 29-30, the LRA Education Foundation will host the Raising Cane’s Chicken Fingers ProStart Invitational in New Orleans. In addition, the LRAEF will host Serving the Future: Celebrating Careers in Hospitality, its only annual fundraiser, on March 29, which also recognizes the 2023 Class of LRAEF Scholars. If you’d like to attend the ProStart Invitational, please join us. Also, sponsorship information for Serving the Future is available on the LRAEF webpage. Please consider helping us make this event a success.

Thank you for your membership commitment to the Louisiana Restaurant Association. It ensures that LRA can continue to provide valuable resources and services to Louisiana’s restaurants and generations of restaurateurs to come.

MMI Culinary, Mr. Mudbugs & 12 Seasons Catering

Dear Stan,

Thank you for your generous in-kind donation from the Louisiana Restaurant Association to my 2023 campaign!

The love and passion I have for Louisiana speaks loudly through my record of public service, even earning me the nickname of “the hardest working man in America” from a national news source. With your help, I’ll continue working hard to bring resources and opportunities to our state.

I’ve spent the last six years working to make Louisiana one of the best places to visit, and now I won’t stop until I make Louisiana one of the best places to live.

Together, we can accomplish so much. Thank you for your support and for the opportunity to continue serving the great state of Louisiana.

Sincerely,

Billy Nungesser Lieutenant Governor of Louisiana

Dear Stan, Will and, the LRA,

Thank you so much for your help. Fundraising is one of the most difficult challenges of holding public office. I want to think you so much for contributing to my campaign and helping me to meet that challenge.

On behalf of my wife, my boys and myself, thank you for your confidence and support. Together, we will help make a better Louisiana.

Sincerely,

Joseph Stagni State Representative, District 92

EPISODE 1:

MICHAEL MAENZA

EPISODE 2:

STEPHEN HIGHTOWER

EPISODE 3:

EMERY WHALEN AND BRIAN LANDRY

Message from the LRA President and CEO

To our LRA members,

The past three years have been some of the most challenging in our industry’s history. None of us could have imagined how COVID-19 and its restrictions would impact our members. It was outside the realm of anything we’d ever envisioned. I look back to March of 2020, and I attended a meeting at the Governor’s Mansion to discuss a virus that was expected to arrive in the US. As that week progressed, we had to address what we could do for the heart of convention and meeting season that was arriving in New Orleans, our statewide tourism events, fairs and festivals. But nothing was more sobering than on March 16, when I was addressing over 100 LRA members in New Orleans about proposed capacity restrictions that were expected to be imposed on restaurants that week. During the meeting, I received a call from the Governor advising that the case counts were exploding and that he’d be issuing a dine-in closing order for midnight that night.

For the next 90 to 180 days we were in triage mode, providing daily communication updates and data, seeking to push for expanding sales opportunities to curbside food or alcohol, and a return to dine-in options. We proposed using the existing conditional restaurant permit from ATC to allow bars with kitchens to operate when dine-in options returned. Over 550 operators availed themselves of this key option.

When I look back on this time, our bar and music venue members faced the brunt of these restrictions. There were no courts willing to overrule a Governor’s emergency order in a pandemic like we’d never experienced. We focused on helping to draft the re-opening guidelines, and how to share this with our members. They had to be practical but also align with the best practices we had at that time. We were sourcing masks and gloves, and through our industry’s innovation, we saw many distillers start to produce hand sanitizer instead of spirits.

Some benefited from the first round of PPP and later a second round, but this was mostly about covering some limited costs (wages, rent, safety supplies), and it took too long for the second round of PPP to be implemented. The LRA worked with the NRA actively to be sure the forgiveness on PPP loans wouldn’t create a taxable event, especially for using these funds as directed.

As the DC administration changed in early 2021, we advocated for more direct industry relief. The White House proposed the American Rescue Plan which included the Restaurant Revitalization Fund. We advised that $70 billion was needed, but sadly only $28.6 billion was funded and even created winners and losers that made no sense. We pushed two more RRF bills through different branches of Congress, but none were finally passed. The Employee Retention Tax Credits (ERTC) was another lifeline. There is still time to apply for your credit if you haven’t done so (up to $26,000 per employee). We have partner organizations that can help with this. The only issue is, it won’t be funded until the IRS has the dollars to process the refunds.

During the pandemic, we got to see the best of our industry coming together to support community feeding, school meal replacement, feeding the homebound, and sharing whatever we have just as we’ve always done in times of disaster. Millions of pounds of food and its preparation were donated. Competitors banded together to help their neighbors and make new friends. And, we experienced multiple hurricanes, flooding and a historic freeze over most of our state, affecting housing and impacting our workforce. Sadly, so many of our seafood harvesters lost their vessels, their homes and processing capacity. It seemed as if the bad news was just piling up. We were fortunate enough to pass through 2022 with no named storms.

As we turn the page at the start of 2023, we are hopeful for what lies ahead. We will have lost some legacy restaurants and members sadly. But, in reading the newsfeeds today, hope abounds as new operators are announcing plans to bring idled restaurant spaces back into service. Fortunately, some sectors of our industry fared extremely well during the past three years. But for our full service, dine-in operations, those independents who are the backbone of the LRA and our Louisiana restaurant industry, many are still struggling. However, you can be assured that your LRA team will continue to be your advocate at the state, local and federal levels. As we approach our election for our statewide and legislative offices in 2023, we need your engagement to elect proindustry candidates who understand the impact of Louisiana’s restaurants, bars, caterers, venues, and our supply chain on the economy of our state.

On behalf of all of our associates at the LRA, we take the trust you place in us very seriously and always consider the impact to your business when taking positions on critical issues. We thank you for continuing your support of the LRA. We wish you a successful 2023! Please let us know how we can better serve you.

Sincerely,

Stan Harris President & CEO

On the Cover: Getting to Know You

Making the Rounds

Hungry Eyes

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: Ethan Housen ehousen@LRA.org

Multimedia Specialist: Brian Rome brome@LRA.org

Social & Digital Media Coordinator: Nicole Koster nkoster@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 Ethan Housen at (504) 636-6516.

Subscriptions:

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

Meet our cover star, the LRA’s newest Chair Mike Maenza! He’s known through the industry as owner and operator of MMI Culinary, Base Logistics and Mr. Mudbug/12 Seasons Catering. Turn to page 14 to find out how it all began.

Chapter Board Installations around Louisiana. A new year ushers in new volunteer leadership! See all of the newest electees on page 18.

Feast your eyes on our 2023 King Cake spread on page 20.

Cover Photo by Brian Rome, Multimedia Specialist

LRA Recognizes its 2022 Hospitality

The Louisiana Restaurant Association (LRA) is pleased to announce its first class of LRA Hospitality Heroes. These legislators have provided exemplary support of the restaurant, bar, brewery, hotels, attractions, and venues during the current term of the Louisiana Legislature and beyond.

“As we enter into the final year of this legislative term, we want to recognize Senate and House members who have been willing to work with us by sponsoring or co-sponsoring legislation,” said LRA President and CEO Stan Harris.

The LRA Advocacy Team engages, educates and collaborates with lawmakers on innovative ways to improve the business climate for the industry. As the largest private industry employer in Louisiana, restaurants and hospitality support local economies through creating employment opportunities and sales and property taxes. Additionally, the food, beverages, and supplies purchased by LRA member operations support additional jobs and economic development.

“It takes a considerable amount of effort to develop or curtail policy matters on behalf of Louisiana’s restaurants,” added Harris. “Relationships are integral to the success or defeat of impactful measures, and their support during the committee process or floor debate has supported the industry tremendously.”

This inaugural class of LRA Hospitality Heroes represents the broad influence of the restaurant and hospitality industries—as these small businesses are the cornerstone of every Senate and House district.

As we enter into the final year of this legislative term, we want to recognize Senate and House members who have been willing to work with us by sponsoring or co-sponsoring legislation.

Stan Harris LRA President & CEO

Hospitality Heroes

The LRA Hospitality Heroes in the Louisiana Senate are:

• The Honorable Cameron Henry

Senate District 9

• The Honorable Kirk Talbot

Senate District 10

• The Honorable Patrick McMath

Senate District 11

• The Honorable Mike Reese

Senate District 30

• The Honorable Gary Smith

Senate District 19

• The Honorable Jimmy Harris

Senate District 4

• The Honorable Jay Morris

Senate District 35

• The Honorable Franklin Foil

Senate District 16

• The Honorable Stewart Cathey, Jr.

Senate District 33

• The Honorable Barrow Peacock

Senate District 37

• The Honorable Sharon Hewitt

Senate District 1

• The Honorable Heather Cloud

Senate District 28

• The Honorable Jeremy Stine

Senate District 27

The LRA Hospitality Heroes of the Louisiana House of Representatives are:

• The Honorable Alan Seabaugh

Senate District 5

• The Honorable Stuart Bishop

Senate District 43

• The Honorable Beau Beaullieu

Senate District 48

• The Honorable Marcus Bryant

Senate District 96

• The Honorable Raymond Crews

Senate District 8

• The Honorable Chris Turner

Senate District 12

• The Honorable Michael Echols

Senate District 14

• The Honorable Rick Edmonds

Senate District 66

• The Honorable Amy Adatto Freeman

Senate District 98

• The Honorable Larry Frieman

Senate District 74

• The Honorable Zee Zeringue

Senate District 52

• The Honorable Tanner Magee

Senate District 53

• The Honorable Mike Huval

Senate District 46

• The Honorable Scott McKnight

Senate District 68

• The Honorable Thomas Pressly

Senate District 6

• The Honorable Neil Riser

Senate District 20

• The Honorable Mark Wright

Senate District 77

• The Honorable John Illg

Senate District 78

• The Honorable Polly Thomas

Senate District 80

• The Honorable John Stefanski

Senate District 42

• The Honorable Debbie Villio

Senate District 79

• The Honorable Jason Hughes

Senate District 100

• The Honorable Ed Larvadain

Senate District 26

• The Honorable Nick Muscarello

Senate District 86

• The Honorable Bob Owen

Senate District 76

• The Honorable Paula Davis

Senate District 69

2022

• The Honorable Dewith Carrier

Senate District 32

• The Honorable Rhonda Butler

Senate District 38

• The Honorable Buddy Mincey

Senate District 71

• The Honorable Troy Romero

Senate District 37

• The Honorable Mary Dubuisson

Senate District 90

• The Honorable Les Farnum

Senate District 33

• The Honorable Barbara Freiberg

Senate District 70

• The Honorable Jack McFarland

Senate District 13

• The Honorable Blake Miguez

Senate District 49

• The Honorable Greg Miller

Senate District 56

• The Honorable Vinney St Blanc

Senate District 50

• The Honorable Laurie Schlegel

Senate District 82

Also, in November 2022, the LRA announced its Advocates of the Year—Senate and House top leaders— The Honorable Patrick Page Cortez, President of the Senate; and The Honorable Clay Schexnayder, Speaker of the House.

“It is with sincere appreciation to these leaders for their ongoing commitment to answer our call and their willingness to learn the importance of our industry to Louisiana’s economy and workforce,” said Harris.

The first class of LRA Hospitality Heroes will be recognized at an upcoming event at the LRA House in Baton Rouge during the 2023 Legislative Session.

Restaurant Operators End 2022 with Mixed Outlook

2022 was a year of uncontrollable pressures for restaurant operators: rising inflation forced supply costs up, made borrowing capital more difficult, and forced them to raise menu prices. According to the latest National Restaurant Association Business Conditions survey, the trifecta of higher food costs, labor costs and energy/utility costs are now a significant challenge for a majority of operations.

“The restaurant industry is ending the year in an environment that’s the most typical since 2019,” said Hudson Riehle, senior vice president of Research for the National Restaurant Association. “Moderate but positive employment growth across the economy and elevated consumer spending in restaurants will allow the restaurant industry to kick off 2023 on a more optimistic note than the last few years, but operators remain braced for potential challenges in the new year.”

Surging costs are a significant challenge

Food and labor costs are the two most significant line items for a restaurant, each accounting for approximately 33 cents of every dollar in sales. Other expenses — such as utilities, occupancy, supplies, general/administrative and repairs/maintenance — combine to represent about 29% of sales. A strong majority of operators say food, labor and energy/utility costs are currently significant challenges for their restaurant.

• 92% of operators say food costs are a significant challenge

•

89% of operators say labor costs are a significant challenge

• 50% of operators expect to make less profit in 2023

In November, the Producer Price Index for All Foods which represents the change in average prices paid to domestic producers for their output, rose for the 18th time in the last 23 months, with 15 of those increases topping 1%. While menu prices also increased 8.5% between November 2021 and November 2022, these increases are lower than grocery store prices, which increased 12% over the same period.

“In this kind of economic environment, typical operators don’t have much margin for error. With major input costs escalating, they can make changes to align with local consumer demand while realigning operations for longer term growth,” said Riehle.

Higher prices, smaller margins forcing change

Restaurants run on notoriously thin margins, so 50% of operators expect to be less profitable in 2023, while another 34% expect their profitability to remain the same as it was in 2022.

Operators continue to have to make difficult choices to manage their profitability everything from reducing hours to postponing expansions and even eliminating thirdparty delivery. Actions taken include:

• 87% of restaurants increased menu prices

• 59% changed the food and beverage items offered on the menu

• 48% reduced hours of operation on days open

• 32% closed on days that normally open

• 38% of operators say they postponed plans for expansion

• 13% of operators say they eliminated third-party delivery

• 19% postponed plans for new hiring

Operators plan to hire, unless business conditions deteriorate

In the last 23 months, restaurants added nearly 2.2 million jobs. That’s 400,000 more jobs than the next closest industry professional and business services, added in the same period, but the industry is still 462,000 below its employment level in February 2020.

According to the survey, a majority of both fullservice operators (63%) and limited-service operators (61%) say their restaurant does not have enough employees to meet customer demand.

Operators are actively looking to boost staffing levels, with 87% saying they will likely hire additional employees during the next 6-12 months if there are qualified applicants available. But 79% of operators say their restaurant currently has job openings they are having difficulty filling.

At the same time, restaurant operators will continue to balance staffing needs with business conditions. 57% of operators say they would be likely to lay off employees during the next 6-12 months if business conditions deteriorate and the U.S. economy enters a recession.

The National Restaurant Association Research Group conducted the new operator survey of 3,000 restaurant operators in November 2022. Find a report of key findings here. And in February, watch for the 2023 State of the Restaurant Industry report highlighting the latest data forecasting trends critical to the industry’s growth and success in the coming year.

Restaurant Guests Expected to Crave Connection, Value, and Convenience in 2023

Top 10 Hot Trends for 2023:

1.

2.

3. Charcuterie boards

4. Comfort fare

5. Flatbread sandwiches/healthier wraps

Washington, D.C. – Customers are eager to return to restaurants and reclaim a sense of community in 2023. The National Restaurant Association released its annual What’s Hot Culinary Forecast, which offers a detailed look at the topics, trends, and products expected to drive restaurant menus in the coming year across a variety of categories including daypart occasions, menu categories, beverages, flavors, global inspirations, and industry macro-trends.

Despite the booming popularity of off-premises restaurant meals and snacks in recent years, pent-up demand for inrestaurant experiences — socialization, celebration, and culinary exploration — is strong, with 70% of respondents noting customer desire to gather on-premises.

“The What’s Hot forecast for 2023 is an evolutionary reflection of both pandemic trends and current economic pressures,” said Hudson Riehle, senior vice president of Research for the Association. “Inflation is shifting consumer spending habits, and while there is a heightened appetite for restaurant experiences and connection, diners are laser focused on finding value. The challenge is how to fuse consumer desires for the new and trendy with their expectations for price paid.”

Overall, cravings for restaurant dining are proving resilient amid inflationary pressures, and customers are hungry to connect over shared meals that can’t easily be replicated at home. Trending global flavors including Southeast Asian and Caribbean cuisines and comfort foods with a twist will draw consumers, while charcuterie boards demonstrate the type of satisfying, shared dining experience that more guests are expected to seek out in 2023.

Ingredient costs are expected to remain high into next year, so restaurant operators are looking to streamline menus and create dishes with new ingredients to preserve value for guests. Additionally, value meals, particularly in the breakfast category, are expected to be a draw for customers.

6. Menu streamlining

7. Sriracha variations

8. Globally inspired salads

9. Zero waste/Sustainability/Upcycled foods

10. Southeast Asian cuisines (Vietnamese, Singaporean, Philippine, etc.)

Another phenomenon impacting the industry is the evolution of remote work, which is profoundly disrupting the typical dayparts and effectively dissolving traditional meal and work times. With the convenience of accessing any kind of meal or snack through delivery, curbside pickup, counter pickup, and drive-thru, any time of day or night, food ordering presents a unique opportunity to entice customers. Handheld menu options, such as French toast sticks, chicken & waffle sandwiches and more, will serve to satisfy growing customer demand for convenience around the clock.

“Understanding changing consumer desires is essential to the success of restaurants in every community across the country,” said Michelle Korsmo, President & CEO of the National Restaurant Association. “The What’s Hot report provides an invaluable lens through which operators can evaluate and adapt emerging trends to create dining experiences that stimulate and engage their consumers, and perhaps even push the envelope forward on what’s hot next year.”

The National Restaurant Association partnered with the American Culinary Federation and Technomic to conduct its annual What’s Hot survey in October 2022. More than 500 professional chefs from the ACF and Association members with chef titles provided insights that supported a comprehensive outlook of the leading food and menu trends for 2023.

Experiences/local culture and community

Fried chicken sandwiches & Chicken sandwiches 3.0 (i.e., spicy and sweet-heat fusion flavors on chicken, etc.)

“I came out of the womb in the food business.”

Photo by Brian Rome

WINS

IN LIFE’S EVERY DAY MOMENTS

by Wendy Waren and Nicole Koster

Michael Maenza of MMI Culinary shares his business success story, now coming full circle as the newly elected LRA Chair

Life is certainly full of ups and downs, but it is also filled with small wins that can equal great success if you’re looking through the right lens. Picture these next few sentences as you read. You’re pushing your grocery cart down the egg aisle and come across a dozen eggs for under $3. A wrong exit taken off the interstate has landed you right in front of a gas station with regular unleaded for $2.75. Or, a trip to Goodwill brings a brand-new pair of running shoes into your life for only $10.

The small wins in life are what can bring the most joy and the most success. Imagine, you’ll be driving on that tank of gas for longer, you’ll be able to buy two dozen of eggs and your weekly runs will reach a new level of comfort. This same

idea is what has kept our newly appointed LRA Chair running for his nearly 40-year career.

Michael Maenza of MMI Culinary is the 2023 Chair of the LRA. He’s played his hand in foodservice and hospitality time after time. He’s been a crawfish boiler, a caterer, a food manufacturer, a restaurant owner, and a logistics operator. Now, he does double duty operating his 150,000 square feet food manufacturing facility, and governing as the LRA’s newest volunteer leader. Maenza’s success today is owed to one small win that fell into his lap back in the 80’s—a broken down trailer and kettle.

His food manufacturing business MMI Culinary has grown to be nationally known for their dedication to providing quality prepared foods for multi-unit operators, national restaurant chains, retail outlets and large foodservice venues. The manufacturing plant also serves as the producer for his catering business. Mr. Mudbugs and 12 Seasons Catering are where it all began to grow big for

Continued on next page

Photo provided by Mike Maenza

Photo by Brian Rome

Maenza. His decades of industry experience even tie back to the banana business in New Orleans.

“I came out of the womb in the food business,” said Maenza. “My grandfather and my dad were in the produce business, and at the age of six years old, for .25 cents a day, I would help out in the banana room at their warehouse under the Mississippi River Bridge.”

The bananas would come in on big stalks, and then they were broken down into bunches that were then sold to restaurants and grocery stores. Eventually, he started delivering those bananas across the Greater New Orleans area, helping him meet the players in the industry.

This is where Maenza’s small win comes into play. Around the mid 1980s, his family’s business was expanding to include seafood, and Maenza’s friend, Tommy Martinez, then of Bocage Supermarket in Baton Rouge, connected him with a gentleman named Eugene from Pierre Part. Eugene had a seafood picking plant – shrimp, crab and crawfish—and the facility was immaculate. “Eugene was thinking we might buy the plant or a huge amount of seafood,” Maenza said.

While they toured the grounds, a broken-down trailer in the long grass caught Maenza’s eye. It had a giant kettle for boiling. He made a mental note.

Fast forward a few weeks and Chip Aboud gave him a call. He was the owner of what’s now known as Generations Hall, but then it was a night club and restaurant called The Park. The call was Maenza’s big break. Aboud asked Maenza, on a Monday, if he could boil 500 pounds of shrimp and 1,000 pounds of crawfish for the Spring Fling on the coming Sunday. He said, “I’ll do better than that, I’ll boil it onsite so the shrimp and crawfish are hot out of the pot.”

In one week, he borrowed $3,500 from his dad, bought the rig from Eugene, outfitted the rig and procured the seafood, all the while telling Aboud that everything was on track for Sunday. On the Friday, he realized he needed a name for this venture, plus a uniform.

He came up with Mr. Mudbug, and then he set out for the hardware store to look for red jumpsuits and white shrimp boots. A seamstress who worked for his father’s produce company added Mr. Mudbug Catering to the back. Maenza fondly remembers the look and says he still has that first pair of shrimp boots.

Towards the end of the Spring Fling, where 1,000 guests enjoyed hot boiled shrimp and crawfish, Maenza was finishing up with the last batch of crawfish. He and his team were drinking a well-earned beer when Aboud came out back and asked how everything was going.

“I told him it was great, and he told me to turn around,” laughs Maenza. “The rig had caught on fire. We didn’t anticipate the burners getting so hot and we had some wood planks for support on the rig that just burst into flames.”

Despite the rig going up in flames, the business started growing from that moment on. The onsite boiling became

very popular and Maenza began booking events from that one crawfish boil with Mr. Aboud. His successes quickly multiplied.

“From that function, more and more onsite boiling jobs came in and it just grew,” said Maenza. “And, from there, the catering expanded beyond boiled seafood.”

With a name like ‘Mr. Mudbug,’ it became clear, very quickly, that it didn’t have the same appeal for more formal events like weddings. He and his team swiftly created a second name by offering ‘12 Seasons Catering.’ So, when it’s a casual outdoor party, you call for Mr. Mudbug. When formal attire is required, it’s 12 Seasons Catering who will be at your service.

“We wanted to match the ambiance,” Maenza said of Mr. Mudbug’s growth. “In New Orleans, it’s a different season every month. We don’t have 4 seasons, we have 12. We’re always celebrating something different.”

Maenza entered the restaurant industry in the early 90s by opening King Creole Restaurant on Metairie Road. As an Elvis Presley fan, he always loved the movie filmed here in New Orleans, and as history tells it, it happens to be Elvis’ favorite movie that he ever filmed.

Maenza himself is a former king, reigning as the King of Argus XXXIV in 2018. His joyful personality keeps the businesses simmering at a nice pace, and after King Creole’s final curtain in 1996, Maenza noticed a niche waiting to be tapped.

A market for high-end, prepackaged foods for restaurants caught his interest. He continued to work primarily with Mr. Mudbug and 12 Seasons after closing the restaurant, while working to form a new operation named Base Logistics.

The aftermath of Hurricane Isadore left parts of Southeast Louisiana without power for a few days, and it was Maenza’s catering company who stepped in to start feeding the line workers. That was the start of Base Logistics, acting as a helping hand to electrical companies after a natural disaster. In the wake of a hurricane, it is easy to feel helpless without power. People want to return to their normal day-to-day, but if the linemen are not taken care of, it slows down the progress.

“Our goal was to get the lights turned on faster,” Maenza said. “One of the ways we could achieve having everyone return to work was to keep the workers on the power lines fed so they wouldn’t have to go elsewhere to go eat, and come back. Entergy was our first customer. It soon grew to almost every utility company in the country that we had a contract with to produce food for their workers.”

The success of Base Logistics fueled the growth of MMI Culinary, which is now a 150,000 square feet space in Kenner. The food production, research and development center also became the catalyst for Maenza’s next business venture which was SWEGS Kitchen. The acronym is Small Wins Equal Great Success, and this thought is something that follows Maenza in his everyday business practices.

When you’re eating a classic New Orleans food that’s lower in sodium, that’s what you call a small win with a highly positive outcome. Every small win in life can equal something bigger than itself. SWEGS was a way to bridge the mental gap between healthy eating vs. not so healthy eating.

“It was about nutrition meets culinary, lab coats meet chef coats,” said Maenza. “It’s about hidden health. We started producing mass quantities of red beans and rice without all the sugars and excess salt. We brought in food scientists and

nutritionist to help develop the food. We started delivering those foods, and sending them to schools around the country, and we still do today.”

He’s undeniably left his mark, having had his hand in varying aspects of the industry which gives his appointment to LRA Chair a unique perspective. He’ll always remember that trip to Pierre Part, however, and the moment he eyed that brokendown trailer and kettle. A huge ‘small win’ in his book.

“It all goes back to the kettle,” said Maenza, “and cooking from the heart. From that kettle, I said ‘yea, we’ll figure it out,’ And, now, here we are. There’s no I in our team, and the same goes for the LRA. There is no I in the LRA’s team.”

Silver Whistle Café

Photo by Randy Schmidt

In New Orleans, it’s a different season every month. We don’t have 4 seasons, we have 12. We’re always celebrating something different.

All photos courtesy of MMI Culinary

2023 LRA LEADERSHIP

Michael Maenza 2023 LRA Chair

Michael is the owner of MMI Culinary, Mr. Mudbug’s Catering and SWEGS Kitchen in the Greater New Orleans area. He served as the 2019 Chair of the Hospitality Political Action Committee and also served as the LRA Showcase Chair. He is a Past President of the Greater New Orleans Chapter.

“The LRA, its committees and members, are all reasons to join. When we go to National functions, our group has more people representing Louisiana than some of the biggest states. We have lots of pride in what we do and it shows that the LRA is dedicated to the industry, and that means educating the industry. So, not only in insurance, but the advocacy, workforce development and member services—all of this adds up to one big, successful team.”

Alan Guilbeau 2023 Vice Chair

Alan is the Vice President of Sales at Ballard Brands which includes PJ’s Coffee of New Orleans and New Orleans Roast Coffee & Tea. He served as the 2020 Chair of the Advocacy/ Hospitality Political Action Committee. He also serves as the President of the Northshore Chapter.

Octavio Mantilla 2023 Secretary

Mantilla is the co-owner of BRG Hospitality which includes Restaurant

August, Luke, Domenica, Pizza

Domenica, Shaya, Willa Jean in New Orleans, and Eunice Restaurant in Houston. He has served as the GNO Chapter President and is the 2022 LRA Hospitality PAC Chair, for which he also served as Chair in 2015.

Opposite page: LRA Chair Mike Maenza is a busy man, making his rounds to the LRA Chapters and installing new board members. Enjoy these photos from our Greater New Orleans, Acadiana and Northshore Board Installation dinners. Bayou and Greater Baton Rouge Chapters held their installation dinners after this issue was distributed. Thank you to our LRA member restaurants for hosting–August, Bon Temps Grill and Tchefuncte’s Restaurant.

Mark Latter 2023 Treasurer

Mark is the owner of Latter Hospitality including Tujague’s Restaurant, Birdy’s, The Bower and The Bower Bar in New Orleans. He is a Past President of the Greater New Orleans Chapter and served as the 2017 and 2021 Advocacy PAC Chair.

Emery Whalen 2023 At-Large

Emery is the CEO of QED Hospitality which operates food and beverage concepts in boutique hotels. In New Orleans at the Pontchartrain Hotel – Jack Rose Restaurant, Hot Tin and Bayou Bar and the Silver Whistle and in Nashville, at the Thompson – the Marsh House, L.A. Jackson and Kilbrew. She serves as a Director on the LRAEF Board.

CHAPTER LEADERS CONVENE FOR CONFERENCE

The LRA held its annual chapter leadership conference in Baton Rouge on January 25. This gathering of LRA Chapter Presidents is designed to discuss topics relative to chapter management, events and goals. During the day, Mike Maenza, 2023 LRA Chair and Mark Latter, Chapter Leadership Chair, led the dialogue with Pam St. Pierre, VP of Member Services and Wendy Waren, VP of Communications, surrounding the 2023-2025 Strategic Plan, advocacy, and fundraising events strategies.

LRA Education Foundation Executive Director Jonathan Baynham spoke to the group about the importance of their fundraising efforts to ProStart and the LRAEF Scholars programs. Collectively, the LRA Chapters raised $109,000 in 2022 for the LRAEF. This year, they committed a total of $121,500.

Waren spoke to the group about the work of the LRA Advocacy Team, LRA Day at the Capitol May 2, and the NRA Public Affairs Conference, which has been moved to June 19-21 in Washington, D.C. The LRA Chapters also fundraise for the Hospitality Political Action Committee (Hospitality PAC)—which supports candidates and pro-restaurant legislators for the Louisiana Senate and House. In 2022, they raised $94,000, and in 2023, the group committed to raise $108,500.

Interested in serving on your local chapter board of directors or volunteering for an upcoming event?

Contact:

Britney Ford

(225) 240-7189

bford@lra.org

Alex Shafer

(504) 636-6527

ashafer@lra.org

2023 LRA Chapter Presidents are:

Acadiana

Randy Daniel

OMW Holdings, La Pizzeria

Lafayette

Bayou

Michael Dalmau

Cinclare Restaurant

Houma

Cenla

Scott Laliberte

Diamond Grill, The Bentley Room Restaurant and The Mirror Room, Hotel Bentley

Alexandria

Greater Baton Rouge

Stephen Hightower

City Group Hospitality

Baton Rouge

Greater New Orleans

Chris Esteve

Domenica

New Orleans

The

Contact: bernie.kaelin@e-hps.com

therolls strong rolls strong

Recent years have seen restaurants entering the king cake game. Purple, green and gold and king cake-inspired desserts, cocktails, and yes, even burgers, now have spots on restaurant and bar menus across Louisiana. This evolution of the sweet and sticky New Orleans tradition has been a critical turning point in the way foodservice and hospitality establishments do business post-pandemic.

The caramel crunch king cake from Willa Jean is certainly a show stopper. Tall and deep like a Bundt cake, this king cake has traditional cinnamon sugar swirled dough, and is finished with a hard-candied caramel glaze, cream cheese frosting and white chocolate pearls.

Brennan’s Restaurant introduced the world to a trio of gourmet king cakes during the pandemic. When dining restrictions were placed on restaurants in 2021 (also the year New Orleans saw no street floats, and plenty of house floats), Owner Ralph Brennan knew he had to support his devoted staff. Starting the king cake business was a way to keep them working.

by nicole koster

The Pink Parade king cake honored Brennan’s iconic pink building while also showcasing fresh Ponchatoula strawberries, and the Bananas Foster king cake honors their original dessert created at Brennan’s in 1951.

Maurice French Pastries offers a traditional king cake, but brings Mardi Gras pomp and circumstance with “Jean-Luc’s Specialty King Cakes,” the Ponchatoula. This creation is a king cake cut in half, then filled with Bavarian cream, topped with fresh strawberries, Chantilly cream and toasted almonds.

On the savory side of the spectrum is the City Pork boudin king cake. This Baton Rouge BBQ spot is known for their house smoked meats, so it’s no surprise the boudin king cake was born. This creation is stuffed with house-made boudin inside of Danish dough, and all the fixings come with it so you can decorate it in the comfort of your own home. Bacon bits, cracklins, fresh herbs and pepper jelly act as the purple, green and gold. The hearty king cake is easily a meal, and certainly has the making of a cult classic.

Photo by Brian Rome

Photo by Nicole Koster

Photo by Brian Rome

Photo by Brian Rome

Photo by Brian Rome

Photo by Nicole Koster

Photo by Nicole Koster

LRA EDUCATION FOUNDATION NAMES NEW LEADERSHIP

The LRA Education Foundation is pleased to announce the election of Jason Jones as its 2023 Chair of its Board of Directors. Jones is the Sr. Vice President of Sales for Sysco New Orleans and was named the 2022 LRA Associate Member of the Year.

Tammy Smitherman of Heart Payment Systems will serve as the 2023 Vice Chair and Michael Eastman of Auto-Chlor Systems will serve as the Secretary/Treasurer.

The 2023 Directors include: Immediate Past LRAEF Past Chair Alan Guilbeau of PJ’s Coffee; Michael Carmouche of Ecolab; Scot Craig of Katie’s Restaurant and Francesca by Katie’s; Octavio Mantilla of BRG Hospitality; Greg Reggio of Taste Buds Management; Emery Whalen of QED Hospitality; Derrick Dunne of Raising Cane’s Chicken Fingers; and Craig Dennison, formerly of Fair Grounds Race Course & Slots.

Serving as Academic Advisor is Dr. Yvette Green, Chair of the University of New Orleans Kabacoff School of Hotel, Restaurant and Tourism Administration.

Jason Jones Chair

Sysco New Orleans

Tammy Smitherman Vice Chair

Heartland Payment Systems

Michael Eastman Secretary/Treasurer Auto-Chlor Services

2.5 MILLION

hospital visits.

LACERATIONS CUTS

Are the 5th MOST COMMON every year in the United States.

MAIN CAUSES:

Not paying attention

Improper training

Lack of established safety procedures

•Keep knives sharp

•

• Use the correct knife for the job

Never leave knives or other sharp utensils in sinks, on counters, or in drawers

• Wash knives seperately

•Use a stable surface for cutting

•Keep scissors sharp

•Remove damaged scissors from service

•Use offset handles to reduce awkward wrist and arm positions

•Use cut-resistant gloves such as Hex Armor

NXT 10-302

•Maintain gloves in good condition

•Make sure machine guards are in place before operating

• Do not use when guards are removed or broken

• Meat saw blade guard should be no more than a 1/2" above meat being cut

•Lock out and/or block out all sources of energy before an adjustment, repair or cleaning

• Use personal protective equipment while cleaning

•Never attempt to pick up broken glassware

•Do not attempt to compress garbage

• Do not stack glassware above eye level

• Do not carry a knife while carrying other items

•Place broken glassware in designated receptacle

Chef Celeste Gill pushes through the noise to establish her brand

The saying goes that something worthwhile is never easy, and Chef Celeste Gill knows exactly that sentiment. Baton Rouge’s restaurant scene has exploded over the past decade, and Gill, a native of Detroit, has played a key role in the development of the food scene in Downtown Baton Rouge. Though it hasn’t been easy, it’s been worth every step.

“When I came here, Baton Rouge was nothing like it is today,” Gill said. “I fell in love with the downtown area. It has kind of reminded me of being home in Detroit, and watching it grow into something big.”

Twenty years ago, she moved to the Capital City. Now, Chef Celeste is known to locals for her warm hospitality and nutritious and delicious Louisiana home-cooked style meals. Wherever you go in Baton Rouge, there is no doubt you’re crossing her path.

“I just can’t sit still,” Gill laughs over the phone with me one morning. She kids, but there is truth to her joke.

Gill has two café locations, aptly named Chef Celeste Bistro. She offers on-site catering services and owns an event venue called 520 Spain, located near the State Capitol on Spain Street. Gill sells her own line of Certified Louisiana seasonings and sauce, and you can also find Chef cooking on camera for a handful of different YouTube series. She also works with assisted living center Southside Gardens, and she gives back to the community by teaching cooking and life skills at the Baton Rouge Parish Prison, plus, she volunteers with the Big Buddy Program. Gill is even at work developing a cookbook.

The balancing act is second nature to Gill, and she takes as much rest as possible she says.

“When it comes to business, I’ve always done whatever I’ve felt like doing,” said Gill, “because you have to make yourself happy in order to make other people happy.”

Where it all began

Her love for food started growing in her family’s kitchen back in Detroit, where she would cook with her grandmother, mother and siblings. Frequently, she would visit the Eastern Market neighborhood for farmer’s market shopping, not far from where she grew up off Fenkell Avenue.

They did not want me in the men’s section. But I ended up there.

“I remember the first cake I made was a German Chocolate cake,” said Gill “Then I started making food trays for my friends, just for fun.”

Her parents encouraged her to study draft engineering. Gill even placed in some state competitions, but her heart was still in the kitchen. Truthfully though, she never envisioned herself cooking professionally.

“I didn’t think it was something that would take me where I wanted to go,” Gill said. Where she wanted to go, at the time, was still unknown, but her parents made sure she was given every opportunity to succeed.

“Where I grew up, there was an understanding that you’re going to go out, and you’re going to do something, and you’re going to be successful,” said Gill.

It was in the Aloha state that Gill found her first big success. While studying speech therapy at Leeward Community College in Pearl City, Hawaii, Gill branched out and enrolled in a leisure baking class. From that moment on she was hooked; she knew

culinary arts was her calling. The waves of “firsts” kept coming ashore for Gill in Hawaii.

She landed her first job working as the first female chef at an alcohol treatment center with the Salvation Army. Serving as an MP in the National Guard, two of her male colleagues were not interested in going through culinary training, so Gill convinced her superiors to hire her, giving her another position where she was the first female chef.

“Females were not prevalent in professional kitchens [during that time],” Gill said. “They did not want me in the men’s section. But I ended up there.”

Settling into Downtown

Arriving in Baton Rouge, Gill received warm welcomes wherever she sought work. The retirement community at Lake Sherwood Village was the first to offer her a job.

What many people know today as the Main Street Market in Downtown Baton Rouge started out as a humble farmers market, known as the Red Stick Farmers Market (RSFM). Gill was offered to be one of the first tenants, circa 2003-2005, when the Big River Economic and Agricultural Development Alliance (BREADA) decided to open a brick-and-mortar location for the RSFM.

Since then, Chef Celeste Bistro has grown into two locations, with one being on N.5th and Main Street, and the other inside of the NeuroMedical Center in Perkins Rowe. It was her bistro that brought to life her Certified Louisiana Senior Seasonings and Honey Mustard Sauce. Her sautéed shrimp salad was a hit at both locations, and her patrons wanted more.

“People would want the honey mustard sauce cold, so I decided to started bottling it,” Gill said. “The Creole garlic is a seasoning I use on my shrimp and grits. So, that’s my shrimp and grits in a jar.”

continued on next page

Lake Sherwood Village was her first job in town, and she’s come full circle now working with Southside Gardens. The assisted living facility and senior community have a special place in Gill’s heart.

“The Southside Gardens and I have a mutual connection; we’re like family,” said Gill. “Everything that I do is with the help of an awesome team at each location. There is no way I’d be able to do the things I am doing right now without the folks behind me.”

Gill feels most gratified by her chances to teach and empower. Her work at the Baton Rouge Parish Prison has her teaching low-risk inmates cooking basics—the ins and outs of a kitchen, food safety and job interview skills. This gives them the leg up once they’re out on their own.

“I’m a stickler for the basics,” Gill said. “There are so many opportunities through food, and food can be so forgiving. We accept everybody in the culinary industry. You can have a second chance, a third chance; you can have however many chances you need.”

Showcasing her own brand

Second chances come in many forms, but it was Gill’s first chance to run a kitchen back in Hawaii that lead her down the path to a thriving culinary career. In both of her early roles, at the Salvation Army and in the National Guard, Gill was not only the first female to take the job, but the first Black female. Understanding this, and overcoming obstacles while learning to work with her male cohort, motivated her to brand her own image.

“If it had not happened to me and other women back in that time, how would we have changed anything? They needed

to see females in the kitchen,” Gill said. “They needed to see that Black females are opening restaurants and running businesses. And, we’re doing it well.”

The respect she has gained through her career shines light on how females are more prevalent in professional kitchens now, Gill says. She was excited when she received a call from the Louisiana Culinary Trails to take part in their Louisiana X Charlotte cooking event.

“I grew up in Detroit watching Justin Wilson and Julia Child,” said Gill. “So, to be down here representing Louisiana, that’s something I’ve wanted to do for years.”

Gill was one of 14 Louisiana top chefs who brought Louisiana cuisine on the road to Charlotte, North Carolina. For two action packed days, restaurant takeovers happened across Charlotte. Gill was paired with Chef J. Rose Mushe of Haberdish Restaurant. Her menu for the evening consisted of Louisiana favorites like red beans and rice, gumbo, shrimp & grits and bananas Foster.

“Everything came together so beautifully,” Gill said of her Charlotte experience. “I have never worked in anyone’s restaurant, so that, was different to be on the line, and they’re calling it out and were making it and plating it. The entire experience was priceless.”

While cooking at The Haberdish in Charlotte, everyone was willing to pitch in and learn from her, which was also priceless. All of the smiles and lessons taught combine to bring the guest experience to life.

“It’s at the heart of what I do,” said Gill.

All photos courtesy of Louisiana Culinary Trails

Chef Celeste Gill (second from far right) stands with 13 of Louisiana’s top chefs at Louisiana Culinary Trail’s Louisiana X Charlotte restaurant takeover event.

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

Workforce Development

RESTAURANT READY AND APPRENTICESHIPS

Contact: David Emond Workforce Program Coordinator

Louisiana Restaurant Association Educational Foundation davide@lra.org

504-920-4998

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

John Reynolds john.reynolds@e-hps.com Heartlandpaymentsystems.com

HEALTH INSURANCE Association Health Plan

Plan for hospitality businesses with 0-99 employees. Contact your insurance broker and ask for your LRA member UnitedHealthcare quote. For more info, contact Amy Hathaway, (269) 792-1207 or amyhathaway@uhg.com

Large Group Insurance

Contact your insurance broker and ask for your LRA member UnitedHealthcare quote. For more info, contact Amy Hathaway, (269) 792-1207 or amyhathaway@uhg.com

Pharmacy Discount Card

Free program (not insurance) with discounts on most FDA-approved prescription medication. For more info, contact Amy Hathaway, (269) 792-1207 or amyhathaway@uhg.com

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

WORKFORCE PROGRAMS

Contact: Jonathan Baynham

Executive Director Louisiana Restaurant Association Education Foundation jbaynham@lra.org

504-454-2277

LOUISIANA PROSTART

Contact: Mistica Maples-Adams

Program Manager

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

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

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(404) 261-5151

FISHER PHILLIPS..............................................................33

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HEARTLAND PAYMENT SYSTEMS.............................21

www.heartlandpaymentsystems.com

(888) 963-3600

LOUISIANA SEAFOOD.....................................................11

www.louisianaseafood.com

(225) 342-0552

LRA WORKERS’ COMP..................................................27

www.lrasif.org

(504) 454-2277

ODP BUSINESS SOLUTIONS......................................31

www.odpbusiness.com

(888) 263-3423

PERFORMANCE FOODSERVICE..............................34

www.performancefoodservice.com

(504) 733-5200

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

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

www.sysco.com

(504) 731-1015

THOMPSON PACKERS...................................................OBC

www.thompack.com

(985) 641-6640

UNITEDHEALTHCARE...................................................31

www.uhc.com

(866) 414-1959

For advertising information, please contact Ethan Housen, Marketing Manager: Phone: (504) 636-6516

Email: ehousen@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.