A La Carte - Fall 2023

À LA CARTE O F F I C I A L M A G A Z I N E O F T H E L O U I S I A N A R E S TA U R A N T A S S O C I AT I O N

Louisiana Restaurant Association | a la carte | Fall 2023

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Letter from the Chair Dear LRA Members, What an eventful year it has been, and what a privilege it has been to serve as the Chair of the Louisiana Restaurant Association (LRA). As we reflect on the past year, I am filled with gratitude for the incredible accomplishments, the unwavering dedication of our members, and the remarkable strides we’ve made in support of the LRA Hospitality Political Action Committee (PAC) and the LRA Education Foundation (LRAEF), especially our ProStart program.

From the Cenla Chapter’s Taste of Mardi Gras extravaganza to the Louisiana ProStart Invitational, the Baton Rouge Chapter Golf Tournament, its 2nd Oktoberfest, and the Bayou Culinary Showcase, the year has been bustling with opportunities for members to engage in the growth and development of the restaurant industry. Please be sure to check out the chapter section in this issue for more this fall. These gatherings foster the relationships and connections that define our industry and ensure the continued support of our foundation and advocacy activities.

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

LaRestaurantAssoc LaRestAssoc LaRestAssoc LaRestAssoc LaRestaurantAssoc Louisiana Restaurant Association

The annual LRA Day at the Capitol on May 2, 2023, convened 35 dedicated members who made the journey to the Louisiana State Capitol to advocate for our industry’s vital concerns. And a month later, the National Restaurant Association (NRA) Public Affairs Conference in Washington, D.C. provided our LRA members with valuable insights and opportunities for advocacy on the national stage. Our presence at this conference reaffirmed our commitment to being at the forefront of industry-related issues, ensuring that the voices of our members are heard and considered.

The summer ushered in our 70th Annual LRA Showcase where attendance surged, and new features like the Command the Kitchen Cooking Demo Stage, along with the dynamic keynote session starring Chefs Emeril and E.J. Lagasse, set the stage for a remarkable event. The Big Easy Bartenders’ Bash added a spirited touch, and all these elements came together to celebrate this momentous 70th Anniversary in unforgettable style.

As we look ahead to the holiday season, I want to remind you of the invaluable benefits of LRA membership. The LRA Workers’ Comp program is the best in class for the restaurant and hospitality industry. What other insurance program advocates on behalf of your specific industry and is committed to getting your injured team members treated, well, and back to work? From local, in-house claims management to complimentary safety services, give the LRA Workers’ Comp a chance to quote your coverage.

In addition, our commitment to safety and excellence extends to our ServSafe food safety and sanitation training, as well as alcohol server training. These resources are crucial in maintaining the highest standards in our establishments. Let’s not forget the legal, labor, and employment resources available to our members. They serve as a lifeline for navigating the complex web of laws and regulations that impact our industry.

It has been an honor to serve you—my fellow members, and I thank you for your unwavering support and dedication.

Sincerely,

Michael Maenza MMI Culinary, Mr. Mudbugs & 12 Seasons Catering 2023 LRA Chair

Louisiana Restaurant Association | a la carte | Fall 2023

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Letters to the Editor Dear LRA Hospitality PAC, Thank you so much for your contribution and continued support for my 2023 campaign! I am humbled and honored to represent my constituents in District 90.

While I am here for them, I can do what I do – because of you! If I can do anything to further show my gratitude or assist the LRA in any state matter, please do not hesitate to contact me.

With gratitude, Mary DuBuisson Louisiana House of Representatives

Dear LRA, I wanted to express my gratitude for your help in supporting my campaign for BESE. I’m very pleased with the outcome and the very strong mandate of support that we received with a landslide victory in the election on Saturday.

I look forward to being sworn into office in January and although I will miss working as a state representative in our beautiful capitol, I am truly excited about focusing my attention on the children of Louisiana and doing everything I can to support the very best education for everyone.

As important as education is to our state, BESE races rarely see the kind of financial support that others receive in similar districts that are both massive and serve many parishes. For this reason, I want you to know how incredibly meaningful to me your contribution was in my efforts. I am profoundly grateful for your support and your friendship.

Paul Hollis BESE District 1

Dear Stan, On behalf of the Board of Directors and Staff of the Greater New Orleans Sports Foundation, thank you for being an integral part of the annual Honors Luncheon.

Your support is instrumental to the success of our organization as we lead up to Super Bowl LIX in 2025.

You’re a great partner!

Jay Cicero President/CEO Greater New Orleans Sports Foundation

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Louisiana Restaurant Association | a la carte | Fall 2023

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Louisiana Restaurant Association | a la carte | Fall 2023

12 Saltwater Intrusion With the threat of rising salinity levels in the city’s drinking water looming, here’s what you need to know for your restaurant.

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 Multimedia Specialist: Brian Rome brome@LRA.org

18 LRA around the State Chapter Events rolled through the fall for plenty of good food and good company.

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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 Wendy Waren at (504) 636-6518.

Subscriptions: Rates are $25 per year.

LRA members: $25 of your membership dues goes toward your yearly subscription.

Education is the Foundation ProStart Educators receive a strong foundation for best practices with the Summer Institute experience.

Cover Artwork by Becky Fos

Louisiana Restaurant Association | a la carte | Fall 2023

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UP

SERVING

CHANGE In the ever-evolving landscape of the restaurant industry, a multitude of federal issues are currently taking center stage, each with the potential to significantly impact the way eateries across the nation operate.

The Credit Card Competition Act of 2023 seeks to reign in the out-of-control fees merchants pay for the privilege of taking Visa and Mastercard payments, while competing minimum wage bills are sparking intense debates about labor costs and worker welfare. Simultaneously, the Department of Labor's proposal to raise the salary threshold for overtime eligibility has the potential to alter staffing dynamics, and the Federal Trade Commission had zoomed in on restaurant pricing practices.

In a series of forthcoming article, we will delve into these pivotal issues, shedding light on their implications for restaurant owners.

Credit Card Competition Act of 2023: Relief for the Restaurant Industry The Credit Card Competition Act of 2023, supported by the National Restaurant Association, the National Retail Federation, and NFIB, is poised to bring significant changes to the credit card industry. Targeting banks with assets of $100 billion or more, which make up approximately 30 institutions controlling over 90 percent of Visa and Mastercard volume, this legislation aims to address the soaring credit card fees that have been affecting various sectors, particularly the restaurant industry.

One of the primary concerns addressed by this bill is the doubling of interchange and swipe fees over the past decade. These fees are disproportionately shouldered by retailers and restaurants, impacting their profit margins. In particular, the cost of affinity and rewards programs associated with credit cards has been a major burden for these businesses.

If the Credit Card Competition Act is passed, it could result in a transformation of the credit card landscape. Notably, the opponents claim that affinity programs, such as points and travel rewards, may undergo changes or disappear altogether.

While this prospect has sparked debate, proponents argue that it is a necessary step to restore balance in the industry and relieve the financial pressure on small businesses, especially restaurants.

As the bill progresses, its implications for credit card users and the restaurant industry will be closely monitored. The hope is that it will strike a balance between fair competition and protecting the interests of businesses that have long been grappling with soaring credit card fees.

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Louisiana Restaurant Association | a la carte | Fall 2023

Great chefs never apologize for being demanding. They know their guests come for something they can’t get anywhere else in the world—fresh, premium seafood that is responsibly harvested miles, not continents away.

Be Louisiana proud. Demand local. And support the industry that has long fortified yours.

Louisiana Restaurant Association | a la carte | Fall 2023

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Dueling Bills on Minimum Wage and Overtime Pay Rule Change Stir Controversy In a legislative face-off, two bills are vying to impact the federal minimum wage in the United States. The U.S. Senate GOP, led by Senator Bill Cassidy, introduced the Higher Wages for American Workers Act this fall. This proposal aims to incrementally increase the federal minimum wage to $11 by 2028, keeping the tip credit wage intact. It also includes a slower phase-in for small businesses with 20 or fewer employees.

Initially, the bill suggested implementing E-verify for all employees, but recent discussions may lead to the removal of this requirement. This legislation serves as a countermeasure to the Raise the Wage Act, which intially called for a $15 million wage but is now pushing the elimination of the tipped wage. Senator Bernie Sanders, the Senate HELP Committee Chair, is the primary author of this competing proposal.

These legislative and regulatory developments are igniting debates and discussions about the economic impact on businesses and workers alike, setting the stage for crucial decisions in the near future.

U.S. Department of Labor Proposes 55% Increase in Overtime Threshold for Salaried Employees

The Financial Impact The DOL estimates that this proposal will result in a “Year 1 income transfer” of $1.2 billion from employers to employees. While this might raise concerns among some business owners, it is vital to consider the broader implications of such a policy change. This shift could inject much-needed income into households, boosting consumer spending and supporting economic growth.

The Rationale Behind the Change The DOL sets the salary threshold to guarantee that eligible employees receive overtime pay for all hours worked beyond the standard 40 hours in a workweek.

According to 2022 data, the newly proposed salary requirement equals $1,059 per week, which translates to an annual income of $55,068 for a full-time worker.

Leading Congressional Democrats have long advocated for federal overtime increases, exemplified by the Restoring Overtime Pay Act of 2023, which aims to raise the threshold even further to $75,000 per year by 2026.

An Ongoing Concern One aspect of the DOL’s proposal that has raised eyebrows is the automatic “update” of the salary threshold every three years. Critics argue that such frequent adjustments may disrupt business planning and create uncertainty for both employers and employees.

This issue will undoubtedly be a key point of contention in the ongoing debate surrounding the proposal.

Unchanged Duties Test

In a move that could significantly impact the labor landscape across the United States, the U.S. Department of Labor (DOL) has unveiled a groundbreaking proposal to increase the threshold for overtime pay for salaried employees. The proposed change aims to address the evolving economic realities of the American workforce by providing enhanced protection and financial security for workers.

It’s important to note that the DOL’s proposed rule primarily focuses on the salary threshold and does not alter the “standard duties test” used to classify exempted administrative and executive positions. This maintains consistency in how certain positions are categorized as exempt from overtime rules.

A Long-Awaited Update

The National Restaurant Association (NRA) is actively engaging in the debate and is collecting feedback from its members to formulate a well-informed response. The deadline for submitting comments is November 7, and the DOL will be hosting briefings in the coming weeks to provide further clarification and answer questions.

The current overtime threshold, set at $35,568 per year, has remained unchanged since 2020. With the new proposal, the DOL is suggesting a substantial increase, pushing the threshold to $55,068 per year. This marks a remarkable 55% increase, equivalent to an additional $19,500 in annual income required to qualify for overtime pay.

Under the new rules, salaried employees earning up to $55,068 per year will be eligible for overtime compensation at a rate of 1.5 times their regular earnings when they work more than 40 hours per week. This adjustment aims to account for the rising cost of living and ensure that more workers are fairly compensated for their overtime hours.

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Next Steps

As the proposal moves through the feedback and review process, it is essential for all stakeholders to actively participate in shaping the future of labor policies in the United States. The outcome of this proposal will not only impact businesses but also have far-reaching effects on the lives of countless workers across the nation.

Sens. Joe Manchin (D-W.Va.) and Bill Cassidy (R-La.) say they will try to kill the National Labor Relations Board’s controversial new definition of “joint employer” by petitioning Congress to exercise its seldom-used power to review and reject rules set by federal regulators. Congress has the authority under a little-known 1996 law called the Congressional Review Act to overturn regulations that are promulgated by a federal regulatory body.

FTC Seeks to Overhaul Restaurant Pricing The Federal Trade Commission (FTC) is proposing significant changes to restaurant pricing, aiming to eliminate mandatory fees and provide recommendations on tipping and credit card charges. The National Restaurant Association (NRA) is closely monitoring, expressing concerns about perceived overreach. The NRA highlights potential impacts on restaurants, questions the FTC’s authority, and emphasizes the need for industry education. Updates for LRA members will be provided as discussions progress.

Here’s a brief summary of the proposed changes, the NRA’s concerns, and ongoing efforts to inform the restaurant community.

Proposed Impact on Restaurants: 1. Ban on Mandatory Fees: The elimination of mandatory fees from restaurant receipts could lead to changes in how restaurants structure their pricing. This may affect revenue streams that were previously generated through mandatory fees.

2. Tipping Recommendations: The FTC’s recommendation to eliminate mandatory service fees and encourage a return to the traditional tipping model could impact how servers are compensated. Restaurants may need to adjust menu prices to account for this change.

3. “All-In” Pricing for Third-Party Delivery: Requiring thirdparty delivery apps to list an “all-in” transaction cost could impact how customers perceive pricing. There are concerns that this might lead to confusion and that it may not effectively address existing problems in the industry.

Concerns about FTC Overreach from the NRA: “This proposed rule appears to be a scattershot plan that both attacks the restaurant business model and forces us to raise our prices. Small business restaurant owners create the economic engines of their local economies, which is why it is disappointing that this proposed rule appears to be a one-size-fits-all rule for businesses big and small. We’re still closely reviewing what the FTC has included about restaurants and analyzing the ways in which their proposal will fundamentally change the way restaurants do business so that we can provide appropriate comments on what we expect will be far-reaching impacts.” --Sean Kennedy, Executive Vice President of Public Affairs, National Restaurant Association Rough Timeline for the FTC Proposed Rule on “Unfair or Deceptive Fees”: • Oct. 11: FTC proposed rule released.

• Estimated Dec. 18: Comments due to FTC 60 days after rule is published in the federal register (Association/RLC plan to file comments).

• Late 2024: Final rule issued by FTC. • 2025: Implementation and potential legal challenges.

We appreciate your ongoing attention to this matter and will keep you updated as we delve deeper into the implications of the proposed rule.

Louisiana Restaurant Association | a la carte | Fall 2023

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BATTLING SALTWATER INTRUSION – A CRUCIAL CHALLENGE FOR RESTAURANTS

by Wendy Waren In the heart of the Mississippi River’s storied flow, a formidable challenge is brewing for the communities along its banks and, notably, the vibrant restaurant scene that thrives in this region. The threat of saltwater intrusion from the Gulf of Mexico has cast a shadow over the water supply, raising concerns about its potential impact on the livelihoods of local businesses. This article delves into the unfolding situation, the concerted efforts to mitigate its effects, and the strategic considerations for restaurants navigating these uncharted waters.

The LRA, in collaboration with the U.S. Army Corps of Engineers (Corps) and the Louisiana Department of Health (LDH), participated in a pivotal call in early October where updates on the anticipated saltwater intrusion were shared.

The expected dates for the intrusion had been extended, offering a glimmer of hope and even the possibility of no impact at all. This respite comes as affected parishes work on constructing pipelines to transport supplemental freshwater from upriver to main water processing plants, a crucial step in safeguarding the community’s access to clean water.

Government Initiatives and Testing Protocols Government agencies, including the LDH and the Governor’s Office of Homeland Security and Emergency Preparedness (GOHSEP), are actively involved in addressing the situation.

A robust plan to test water salinity is in place, ensuring that potential risks are continuously monitored. The emergency. la.gov website stands as a beacon of real-time information, a resource for communities to stay informed about the evolving threat and the measures being taken to combat it.

Weekly Updates and Business Considerations As part of the ongoing response, the Corps commits to weekly updates on the progression of the saltwater wedge in the river. For the restaurant industry, this is not just about water supply; it’s about adapting to potential disruptions in business operations. The U.S. Food and Drug Administration’s trigger for salinity at 250 ppm, primarily based on taste, prompts considerations for businesses serving vulnerable populations such as nursing mothers or those with specific health conditions.

The New Orleans Sewerage and Water Board aims to keep dilution levels below 250 ppm, with current testing showing promising results at 40-60 ppm. Yet, the considerations extend beyond taste; businesses reliant on municipal water are advised to consult equipment manufacturers for specific

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Louisiana Restaurant Association | a la carte | Fall 2023

recommendations related to salinity. From ice machines to cooling towers, maintaining functionality in the face of potential corrosive effects becomes paramount for restaurant owners and operators.

Adaptation and Looking Forward The saltwater intrusion issue is not just a current crisis; it is a glimpse into the challenges that climate change may increasingly present to our communities. The Corps recognizes the need for long-term adaptation, and is conducting a five-year study of the lower Mississippi River.

As the LRA continues to diligently monitor reports and construction progress, the focus extends beyond immediate solutions. Restaurants are urged to not only weather the current storm but also to consider how they can be resilient in the face of future challenges.

In the symphony of challenges that the restaurant industry faces, the saltwater intrusion into the Mississippi River emerges as a unique and urgent melody. The LRA, at the forefront of industry advocacy, emphasizes the importance of adaptability and collaboration. As the community bands together to navigate these ripples in the river, the resilience of restaurants becomes not just a business imperative but a testament to the spirit that defines Louisiana’s culinary landscape.

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Louisiana Restaurant Association | a la carte | Fall 2023

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Q&A

with STAN HARRIS LRA President & CEO

The following interview was published in LaPolitics on Thursday, October 12, 2023

In a brief Q&A with LaPolitics Weekly's Jeremy Alford, Stan Harris, President and CEO of the Louisiana Restaurant Association, discusses key industry issues.

Covering topics from the proposed U.S. Department of Labor overtime pay threshold to members' concerns about insurance costs and state income tax legislation, Harris provides succinct insights. The conversation also touches on the 2024 session and the association's efforts to educate the new Legislature.

Harris, drawing on his 30-year leadership in the restaurant industry, briefly reflects on personal connections. This interview offers a concise snapshot of policy, industry concerns, and Harris's professional journey.

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Louisiana Restaurant Association | a la carte | Fall 2023

JA: What were some of the issues your members were hoping to hear about from candidates this cycle?

SH: Statewide, the cost and availability of commercial insurance, especially property and also flood, are top of mind. The same goes for crime and public safety. And the last is how do we create legislation that would eliminate the state income tax. As most small businesses, like LRA members, are pass-thru enterprises, this could provide a great benefit to them.

JA: What’s at the top of your membership’s to-do list for the 2024 regular session?

SH: They are working with the new Legislature to educate them on the challenges of operating a restaurant, bar or catering business as well as how important our industry is to providing first jobs and second chances. We also need an update to our workers comp system’s medical fee schedule, which is a hidden cost. We missed that opportunity the last term.

JA: When it comes to association management, what are your expectations for next term? There will be plenty of new elected personalities to meet and work with in the coming months…

SH: Relationships in politics are valuable. Our goal is to provide clarity and accuracy in our information on issues we engage on. Being truthful is the best currency.

JA: The U.S. Department of Labor is proposing a new threshold for overtime pay, so there are a lot of folks in the restaurant or hospitality industries trying to figure out how this fits into current operational structures. What are you hearing from your members?

SH: Obviously this proposed new rule would impact a significant number of restaurants, bars and others in our industry. At present, we are encouraging them to submit their comments or questions during the comment period. Doubtful it will have much impact, but feedback is always important.

JA: Most folks reading this probably know you from your public policy work, but you actually spent 30 years in leadership roles in the restaurant industry, including with TJM Restaurant Management. You’re still working in the same arena, so to speak, but what do you miss most about that direct connection to the hospitality industry?

SH: I miss a great deal of our team members. I hear from and see a lot of them across the country.

Congressman Mike Johnson was one of our team members, as was Representative Laurie Schlegel.

I made great friendships with many of our guests, and keeping those connections are important to me.

Louisiana Restaurant Association | a la carte | Fall 2023

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THE POWER OF DONATION

Baton Rouge’s Wayne Stabiler Shares His Self-Built Wealth with Long-Time Managers by Nicole Koster It takes a lot of grit, determination and love for serving the community to build a restaurant empire. In most cases, when their owners are ready to retire, they may put everything up for sale or leave it to their children. In Wayne Stabiler’s case, he shared his 40-year success with the people who helped build it. This past August, Stabiler donated ownership of five of his restaurants to their respective management teams and the company’s operations manager.

According to Kevin Kimball, now former Operations Manager for Wayne Stabiler Companies, though he always knew Stabiler to be generous, nobody saw this coming.

continues to maintain ownership of Palermo Ristorante located on Jefferson Highway in the Bocage area of Baton Rouge and other various entities within Wayne Stabiler Companies, including his namesake foundation.

“We never dreamed it would be to this extent,” Kimball said.

Each restaurant will now operate as an independent entity, free from the confines of a unified ownership group. Although the new proprietors entertain ambitious plans for the market down the line, Kimball refrains from divulging specific details at this juncture.

Kimball is now a partner in each of the five restaurants with the respective managers. The group of managers has now become a group of owners, and Kimball says it was a natural fit.

They’re grateful for this turn of events. Each team is determined to make the Stabilers proud.

“I’ve always prided myself in running other people’s businesses as if they were my own,” Kimball said. “Now that I own them, it is a whole new ball game.”

Stabiler and his wife Lucy are pillars of the Baton Rouge community. It all began in the late 80s when Stabiler started buying fresh seafood from local fisherman. He would return to Baton Rouge and sell it to local markets. At 21, he opened a successful wholesale seafood business.

This passion parlayed into catering and then the restaurant business. Lucy was at his side every step of the way. With over 30 years of marriage under their belts, Lucy and Wayne are the proud parents of three children and doting grandparents to five grandchildren.

The five restaurants are Stab’s Prime on Jefferson Highway, Stab’s Steak and Seafood in Central, both branches of The Little Village and Sammy’s Bar and Grill. Meanwhile, Stabiler

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Louisiana Restaurant Association | a la carte | Fall 2023

Stab’s Prime on Jefferson Highway is now shared among Kevin Kimball, Leo Verde and Dori Murvin. David Rine and Kevin Kimball are now shared owners at Stab’s Steak & Seafood in Central. The Little Village (both locations) went to Hugh Freeze and Kevin Kimball. Sammy’s Bar and Grill: Joey Faciane, Kevin Kimball, Jeremy Webber, Dondi McNulty and Fritz Carville.

Manager of Stab’s Prime Dori Murvin says accepting the offer was easy. She’s always felt part of the Stabiler family from day one. Murvin is now part-owner of the restaurant on Jefferson Highway with Leo Verde and Kimball.

Murvin says when she was told Stabiler wanted to meet with her, Verde, and Kimball, she was curious that he was taking time out of his day to personally meet with them. But, when he broke the news, it all made sense.

“We all sat down, and he said he wanted to retire, had everything he could possibly need, and didn’t want to sell the restaurants to a stranger and have us go work for someone else,” Murvin said. “So, we talked for a while, sitting and soaking it all in. It made sense to move forward. We joke, but it’s true; there’s over 100 years of restaurant experience among Leo, Kevin , and me!”

It’s the strong sense of generosity that has kept them around. Stabiler is known to support many local charitable causes through the Wayne

Stabiler Foundation, including the Navy Seal Foundation, family food insecurity, and culinary & hospitality education.

“The restaurants are just a small portion of his enterprises,” Kimball said. “This donation of ownership is his way of rewarding the loyalty of the people who helped him get to where he is.”

Kimball mentions that this new change will keep normalcy for the long-time customers of each restaurant, but also make room for improvement. The group of managers-turned-owners have put in the time, becoming like a family over the decades of serving the Baton Rouge community.

“Overall, the [Stabiler] brand is a family of restaurants,” Kimball said. “It’s a heavy bond we all share.”

Murvin noticed that the strong bond goes across Baton Rouge.

A former accountant in the beauty retail field, she found herself waiting tables after being laid off in the early 90s. Next thing she knew, she was the general manager. Murvin followed that same path at each restaurant she worked in throughout Baton Rouge. She has a natural love of good food and good people.

Now, today she finds herself as a co-owner due to Stabiler’s generosity.

“Generosity is exactly what this business is all about,” Murvin said. “Part of being an owner is taking care of the guest because they are your bread and butter, and your staff too, being generous to make sure they have the things that they need.”

Philanthropy is important for a restaurant’s success. The time a team gives to their community may not always bring immediate sales, but it’s certain that it doesn’t go unnoticed, and it always comes back around. Restaurants are a center of community, and connecting with the employees goes hand-in-hand with that. Murvin knows just how strong the Baton Rouge restaurant community is.

“Back then, you worked a lot, like a lot,” Murvin said. “There weren’t many [independent or family owned] restaurants before the chains came into town. It was a small community and tight knit. We all stuck together, because that was the only way we were going to make it. That sense of community among the restaurateurs is what drew me in.”

Photos courtesy of Stab’s Prime Steak & Seafood Louisiana Restaurant Association | a la carte | Fall 2023

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Harvesting Success:

LRA Chapter Events Strengthening Industry Bonds

by Wendy Waren

In this section, we turn our focus to the bustling fall season that has seen our LRA Chapters in full swing, actively engaging in a series of fundraisers and meetings to bolster support for LRA Programs, most notably, ProStart. However, beyond the fundraising and program initiatives, what truly adds value to these events are the peer-to-peer connections forged among industry professionals. As we delve into the recaps of these events, you’ll witness the power of collaboration and camaraderie that has come to define our dynamic industry.

Just as LRA Past Chair Peter Sclafani eloquently shared at the National Restaurant Association Conference “The Table” in New Orleans in September, it’s the relationships, the shared best practices, and the genuine eagerness to help one another that distinguish the LRA community.

Here, we celebrate these connections and highlight the extraordinary stories that have emerged from the bustling fall events hosted by our chapters. Join us as we explore the heartwarming, informative, and inspiring experiences that have exemplified the spirit of the LRA this fall.

Savor the Flavor: Bayou Culinary Showcase Brings Louisiana’s Best to Your Plate The 9th Annual Louisiana Restaurant Association (LRA) Bayou Culinary Showcase, held on September 13 at Cypress Columns in Gray, Louisiana, was a delightful celebration of the region’s culinary treasures. The event was presented by Explore Houma and featured a wide array of delectable offerings from local restaurants. Attendees were treated to a feast for the senses, enjoying the flavors of establishments such as Cinclare Restaurant, Spahr’s Seafood Restaurant, Cypress Columns, Rouses Market, Fremins/Flanagan’s Creative Food & Drink, Cristiano’s Ristorante, Off the Hook, 3 Piers Seafood, Big Mike’s BBQ Smokehouse and Grady V’s.

The event also included captivating chef cooking demonstrations, live and silent auctions, and live music

by MJ Dardar, all hosted by the popular local social media personality DJ Rhett. The proceeds from the showcase went to support LRA programs, including the LRA Education Foundation and ProStart, ensuring the growth and development of the culinary industry in Louisiana. 3 Piers Seafood Market received the People’s Choice Award for their seared tuna dish served on an apple chip with a Thai peanut sauce, which showcased the innovative and delicious creations of local restaurants.

The LRA Bayou Chapter expressed their gratitude to all sponsors, including Explore Houma, B&G Food Enterprises, Ecolab, Rouses Markets, LRA Workers’ Comp, First American Bank and Trust, and Performance Foodservice, for their generous support.

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Louisiana Restaurant Association | a la carte | Fall 2023

Louisiana Restaurant Association | a la carte | Fall 2023

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Baton Rouge’s Culinary Delight: Oktoberfest Extravaganza The LRA Greater Baton Rouge Chapter’s 2nd Annual Oktoberfest, sponsored by Mockler Beverage Company and Anheuser-Busch, was a culinary extravaganza that took place on October 5, 2023, at Pointe-Marie in Baton Rouge, Louisiana. This event was not only a celebration of German culture but also a fundraiser for LRA Programs, including ProStart, a curriculum offered in 19 Baton Rouge area high schools. Attendees were treated to an evening filled with mouthwatering German-inspired cuisine from some of Baton Rouge’s finest restaurants, such as Cecelia Creole Bistro, SoLou, and The Gregory at the Watermark Hotel.

Additionally, two area ProStart programs showcased their culinary talents by serving their own German-style dishes.

Live entertainment by PANTS PARTY, a costume contest, and a stein holding contest added to the festive atmosphere, making it a night to remember.

“The announcement that one of our ProStart students was surprised that night by learning she had been accepted to John Folse Culinary Institute at Nicholls State University was truly heartwarming,” said Brad Watts, Oktoberfest Event Chair.

“It illustrated to the LRA members and the attendees the importance of culinary arts education to our industry and was a pleasant surprise.”

One of the culinary highlights of the event was The Gregory at the Watermark Hotel, which clinched the People’s Choice Award for its exquisite Black Forest German Cheesecake.

Baton Rouge’s top restaurants impressed with their original creations, including P-Beau’s Beer & Cheese Soup with Pretzel, SoLou’s Currywurst with Sauerkraut, and The Overpass Merchant’s Whipped Parsnips with Marzin Braised Beef. This 2nd Annual Oktoberfest not only celebrated delicious food but also brought the Baton Rouge community together to support the future of the restaurant industry while having a blast.

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Louisiana Restaurant Association | a la carte | Fall 2023

Louisiana Restaurant Association | a la carte | Fall 2023

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Bite-sized Brilliance: LRA Northshore’s Sip N Slider’s Event Delights Palates and Ignites Culinary Passion!

The LRA Northshore Chapter recently hosted its annual Chow Down event, featuring mini burgers in its Sip N Slider’s themed gathering. This unique event brought together local businesses and students from Salmen High School, Pearl River High School, Mandeville High School, and Lakeshore High School, who collaborated with participating LRA member restaurants, including Acme Oyster House, Mr. Mudbug Catering, Zea Rotisserie, and Tchefuncte’s Restaurant.

The event took place on October 12 at The Anchor in Madisonville and served as a platform for the Northshore area ProStart Programs to showcase their culinary talents.

The highlight of the occasion was the mentorship provided by the partnering restaurants, offering valuable insights to the students and elevating their slider-making skills.

A special thanks goes to the event sponsors, including Southern Glazer’s Wine & Spirits, Ecolab, Acme Oyster House, PJ’s Coffee, LRA Workers’ Comp, Piggly Wiggly, and Sysco, whose support contributed significantly to the success of the event. Their involvement reflects a strong commitment to community engagement and the development of local talent.

Overall, the Chow Down event not only celebrated culinary creativity but also fostered collaboration between the community’s businesses and educational institutions. The students had the opportunity to gain hands-on experience and learn from industry professionals, making it a memorable and enriching experience for all involved.

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Louisiana Restaurant Association | a la carte | Fall 2023

THURSDAY, OCTOBER 12, 2023

Louisiana Restaurant Association | a la carte | Fall 2023

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November

ROBBERY PREVENTION

MAKE TIME for Safety

Robberies account for 25 % of all violent crimes

Robberies increase during the holiday season, specifically between Thanksgiving and New Year’s Day.

Businesses most likely to be robbed include:

Restaurants

Businesses with delivery operations

Retail establishments

Apartment buildings, leasing offices

Banks and credit unions

Farmers markets/ small vendors operating with cash

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

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

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

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Louisiana Restaurant Association | a la carte | Fall 2023

(800) 256-4572 | (504) 454-2277 | lossprevention@lra.org

Great American

Louisiana Restaurant Association | a la carte | Fall 2023

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LRA Acadiana Chapter Hosts Inaugural Golf Tournament Under Blue Skies The LRA Acadiana Chapter celebrated a triumphant inaugural golf tournament on October 16 at The Wetlands Golf Course in Lafayette. A perfect backdrop of clear blue skies and crisp breezes set the stage for a day of golf, all in support of a worthy cause, the proceeds benefiting LRA programs, notably ProStart.

The team from Superior Grill clinched the first-place victory, and in a playful nod, Randy Daniel, Acadiana Chapter President, humorously attributed their win to abstaining from their tempting frozen margaritas they were expertly serving, giving them a distinct edge.

A heartfelt expression of gratitude goes out to our generous sponsors whose support made the LRA Acadiana Chapter’s inaugural golf tournament a resounding success: Ben E. Keith, Schilling’s (Mike’s Hard Lemonade, Corona, & Bud Light), Lafayette CVB, Tony Chachere’s, Louisiana Seafood, Mel’s Diner, Republic National Distributing Company (Pernod Richard), Coca-Cola, Sysco, Performance Foodservice, LRA Workers’ Comp, Loop Linen, Buffalo Wild Wings, Raising Cane’s, and Cintas.

Special thanks are also extended to the participating restaurants and dedicated members who ensured our golfers were not only wellequipped but well-fed, including Fezzo’s, Prejean’s, Mel’s Diner, Deano’s, Buffalo Wild Wings, Superior Grill, Mercy Kitchen/La Pizzeria, Ruffino’s on the River, Zea’s, Tony Chachere’s, Petroleum Club of Lafayette, Sysco, Capitol City Produce, and Ben E. Keith.

The success of this event not only showcased the skill and camaraderie of the participating teams but also demonstrated the community’s commitment to supporting the LRA’s meaningful initiatives.

Congratulations to all involved for a memorable day of golf for a good cause!

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Louisiana Restaurant Association | a la carte | Fall 2023

nO need tO fire up A smOker tO heat up sales.

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They also include global flavors such as barbacoa and carnitas, slowcooked to perfection. It’s all so delicious your guests will never know they weren’t smoked right in your own kitchen.

Visit SmithfieldCulinary.com to order.

Thai Peanut KC Wild Wings & Papaya Salad

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Follow us on Instagram! @SmithfieldCulinary ©2023 Smithfield

Louisiana Restaurant Association | a la carte | Fall 2023

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Swinging into Success at the LRA Greater New Orleans Chapter’s Annual Golf Tournament The LRA Greater New Orleans Chapter’s annual Golf Tournament, presented by title sponsor Caesar’s Sportsbook, was a swinging success on November 2 at the picturesque Lakewood Golf Club. Despite a brisk start, the day quickly warmed up, creating the perfect backdrop for a day of golf and camaraderie. The proceeds from the ever popular and soldout event benefit LRA programs, including ProStart.

Along the course, golfers had the pleasure of indulging in a delectable spread of eats provided by LRA Members Zea Rotisserie, Lucy’s Retired Surfer’s Bar, Francesca’s, Katie’s, Boswell’s Jamaican Grill, Blue Oak BBQ, UNO School of HRT, Sysco, Tito’s Ceviche and Pisco, Performance Foodservice, Acme Oyster House, Tujague’s, Pizza Domenica, Mr Mudbug Catering and Cure.

The winning team was DoubleTree Hotel, followed by Sodexo Live in second place. Latter Hospitality came in third place.

The event was made possible by the generous support of our sponsors.

Thanks to title sponsor: Caesar’s Sportsbook; gold: Crescent Crown, Molson Coors, Boston Beer Company, and Sysco; Silver: Southern Glazer’s Wine & Spirits (Tito’s, Chateau St. Michelle, E&J Gallo, On the Rocks, Constellation Brands), Republic National Distributing Company (Trinchero, Palm Bay, Treasury, Brown Forman, Pernod Ricard and Proximo), Crescent Crown Distributing (Heineken, Diageo, Yuengling, Abita); Molson Coors; Southern Eagle (Nutrl, Urban South, Corona), New Orleans Roast, Auto-Chlor and Patrick Gros CPA; driving range: Melchiode, Marks, King LLC; Golf Cart: Louisiana Seafood; beverage cart: Ecolab; beverages: Coca-Cola Bottling UNITED; gifts: Molson Coors and Ethos Risk Management.

With a combination of great golf, delectable food, and dedicated sponsors, this year’s LRA Greater New Orleans Chapter Golf Tournament was truly a hole-in-one event to remember.

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Louisiana Restaurant Association | a la carte | Fall 2023

GBR Chapter President Stephen Hightower and GNO Chapter president Chris Esteve support each others events.

More chapter events on the horizon

2nd PLace - Sodexo

Winners - Doubletree Hotel

Louisiana Restaurant Association | a la carte | Fall 2023

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LRA Education Foundation’s 2023 Summer Educator Institute: Preparing ProStart Teachers for Success

The Louisiana Restaurant Association (LRA) Education Foundation hosted its annual Summer Educator Institute presented by Auto-Chlor Services at the Louisiana Culinary Institute in Baton Rouge, July 18-20. This year’s event marked a significant milestone with a record number of ProStart teachers in attendance.

The primary objectives of the 2023 Louisiana ProStart Summer Institute were twofold: firstly, to provide new teachers with a comprehensive understanding of the ProStart program, setting them up for success; and secondly, to equip all teachers with the knowledge and tools they need to excel in the upcoming school year. This year’s program delved into the synergy between ProStart and JumpStart, explored trends from both the Louisiana and National ProStart Invitationals,

and offered demonstrations and tours that teachers could integrate into their classrooms.”.

In addition to the invaluable educational content, the Summer Institute served as a platform for teachers to network and share best practices with their peers. This is particularly important because many ProStart teachers are the sole representatives of their schools in the program and seldom have the chance to collaborate elsewhere.

The Summer Institute spanned three days, with the first day dedicated to new teachers. This focused day ensured that new educators were thoroughly acquainted with the ProStart program, the LRAEF and the NRAEF. They also learned about obtaining a Louisiana ProStart teacher certificate, incorporating ServSafe into the curriculum, and making the best use of the resources provided.

Beyond these comprehensive training sessions, the Summer Institute featured a panel discussion with industry experts.

Michael Eastman of Auto-Chlor System, Peter Sclafani of Making Raving Fans Hospitality (SoLou, Phil’s Oyster Bar & Seafood Restaurant, Portobello’s Grill, and P-Beau’s), and Stephen Hightower of City Group Hospitality shared their insights into the current labor market and offered advice on how ProStart students could distinguish themselves from other candidates, potentially commanding a higher hourly wage in the process.

“The 2023 Louisiana ProStart Summer Institute was a resounding success, equipping teachers with the knowledge, tools, and industry insights necessary to guide their students towards successful careers in the restaurant and foodservice industry,” said Mistica Maples-Adams, LRAEF Program Manager.

With a record number of educators in attendance and invaluable support from sponsors like Auto-Chlor Services, the event continues to be a pivotal annual gathering for ProStart teachers in Louisiana.

Inaugural Hospitality Pathways Conference Brings Accolades for Louisiana The NRA Education Foundation held its inaugural Hospitality Pathways Conference, in August in Washington, D.C., convening state restaurant associations and workforce development partners in the Dept. of Labor grant-funded Restaurant Youth Registered Apprenticeship program.

The gathering, with a particular focus on state restaurant association partners from Louisiana, Colorado, Maryland, and Delaware, drew a crowd of 150 workforce development partners and program participants – all dedicated to advancing pathways in the hospitality industry, especially for opportunity youth and justice-engaged individuals.

Finally, the Restaurant Ready Awards were presented to: Taralyn Stephens of the New Orleans Job Corps, who received the Restaurant Ready Radiance Award; and Simone Burrell of Reconcile New Orleans, who was named the Restaurant Ready Role Model.

These awards celebrate the commitment and ingenuity of individuals and organizations dedicated to shaping the future of the hospitality industry.

A significant highlight of the event was the presentation of prestigious awards to deserving recipients. Pomegranate Hospitality’s Saba New Orleans and Wakin’ Bakin’, both based in New Orleans, earned the Apprenticeship Ambassador Awards, recognizing their exceptional contributions.

Additionally, Wakin’ Bakin’ and the New Orleans Job Corps both received the Pathway Innovator Award, acknowledging their innovative approaches to workforce development.

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Louisiana Restaurant Association | a la carte | Fall 2023

Louisiana Award Winners: Job Corps’ Taralyn Stephens, Wakin’ Bakin’s Conrad Chura, Saba’s Blair Tiller and Apprentice Sophia Elder; Reconcile’s Simone Burrell, and Jonathan Baynham

Louisiana Restaurant Association | a la carte | Fall 2023

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NRAEF Fall Forum in New Orleans Inspires Collaboration and Innovation in Restaurant Education and Apprenticeship Programs The National Restaurant Association Educational Foundation’s Fall Forum, held from October 4 - 6 in New Orleans, was a dynamic and informative gathering that brought together ProStart coordinators from across the United States. The event’s primary purpose was to facilitate the exchange of best practices in restaurant management and culinary arts curriculum, as well as to explore the NRAEF’s workforce development programs like HOPES, Restaurant Ready, and Apprenticeship.

A notable highlight of the Fall Forum was the Restaurant Apprenticeship Spotlight event, hosted by the LRA Education Foundation and NRAEF at The Windsor Court on October 3. This event shed light on the Restaurant & Hospitality Leadership Center (RHLC)’s Restaurant Youth Apprenticeship (RYRA) program, in which Louisiana serves as one of four state partners in a U.S. Department of Labor Apprenticeship grant with the NRAEF. This nationally-recognized apprenticeship program, in partnership with the Department of Labor, helps restaurant and hospitality businesses of all sizes improve operations and retain talented staff while reducing training costs and increasing profitability.

participants being underserved or underrepresented, aligning with the NRAEF’s goal of reducing barriers to success in the industry. The Restaurant Apprenticeship Spotlight event highlighted Louisiana’s successes with the program and featured the LRA’s apprenticeship employer partners, current apprentices and culinary trainers.

Louisiana apprentices Damar Carter, Sophia Elder and Byron Duckett proudly pose with NRAEF’s Mindy Larson-Crystal.

Additionally, the NRAEF organized multiple site visits to apprenticeship and Restaurant Ready sites, including Cafe Reconcile, the New Orleans Career Center, and Wakin’ Bakin’.

Participants in the Fall Forum were also treated to dinners at two apprenticeship sites, Saba and Cochon New Orleans.

Overall, the NRAEF Fall Forum in New Orleans served as a platform for educational and professional development, fostering collaboration and innovation in the restaurant and hospitality sector.

Chef Taralyn Stephens specializes in Cajun and Caribbean cuisines and fruit art and formerly owned a catering business.

Her passion for people led her to the New Orleans Job Corps team to teach students the skills they need to have a great career.

The RHLC’s apprenticeship programs cover positions like line cook, kitchen manager, restaurant manager, and more, providing accessible training at no cost to employers. The RHLC has achieved an impressive 80% employee retention rate among program participants and provides up to $1,500 to employers for each enrolled employee. Furthermore, it supports diverse participation, with over 50% of RHLC.

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Louisiana Restaurant Association | a la carte | Fall 2023

LRAEF and NRAEF teams are all smiles at the Fall Forum.

Jonathan Baynham, David Emond, Mary Kate Pinpoint, Courtney Harris, Dr. Sue Crystal Mansour, Jim Wilson, Mindy Larson Crystal and Mistica Maples-Adams.

Contact: bernie.kaelin@e-hps.com

Louisiana Restaurant Association | a la carte | Fall 2023

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Are you taking full advantage of your membership?

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

Exclusive Programs, Discounts & Services for LRA Members

Business Legal Questions Johnson, Yacoubian & Paysse Alan Yacoubian (504) 528-3001 www.jyplawfirm.com

Labor & Employment Questions Fisher Phillips, LLP Steve Cupp or Michelle Anderson (504) 522-3303 www.laborlawyers.com

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

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

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

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

PAYMENT SYSTEMS & PAYROLL Heartland Payment Systems John Reynolds john.reynolds@e-hps.com Heartlandpaymentsystems.com

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

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

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

Food Safety Certification ServSafe® | 8-hour food safety and sanitation course www.LRA.org to register (504) 454-2277 ServSafe Alcohol Online Training (504) 454-2277 www.LRA.org www.laserverpermit.com

MUSIC LICENSING BMI | BMI.com Save 20% off licensing fees by paying online.

Rob Conrad (615) 401-2908 ADA RESOURCES ADA Toolkit Free to Members Call the LRA Communications Dept.

(504) 454-2277

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

Workforce Development RESTAURANT READY AND APPRENTICESHIPS Contact: David Emond Workforce Program Coordinator Louisiana Restaurant Association Education Foundation davide@lra.org 504-920-4998

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

Louisiana Restaurant Association | a la carte | Fall 2023

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

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

Advertising Index BMI...........................................................................................13 www.bmi.com (404) 261-5151 FISHER PHILLIPS...............................................................5 www.fisherphillips.com (504) 522-3303 HEARTLAND PAYMENT SYSTEMS..............................33 www.heartlandpaymentsystems.com (888) 963-3600 LOUISIANA SEAFOOD.......................................................9 www.louisianaseafood.com (225) 342-0552 LRA WORKERS’ COMP.................................................... 25 www.lrasif.org (504) 454-2277

For advertising information, please contact Wendy Waren, SVP of Communications: Phone: (504) 636-6518 Email: wwaren@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.

ODP BUSINESS SOLUTIONS.........................................13 www.odpbusiness.com (888) 263-3423 PERFORMANCE FOODSERVICE..................................35 www.performancefoodservice.com (504) 733-5200 SERVSAFE.............................................................................4 www.servsafe.com SMITHFIELD CULINARY..................................................31 www.smithfieldculinary.com (888) 327-6526 SYSCO FOODSERVICE....................................................7 www.sysco.com (504) 731-1015 THOMPSON PACKERS.....................................................OBC www.thompack.com (985) 641-6640 UNITEDHEALTHCARE......................................................13 www.uhc.com (866) 414-1959

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

For more information, visit PerformanceFoodservice.com today.

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

Louisiana Restaurant Association | a la carte | Fall 2023

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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.

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Thompson’s professional yet customized service is like having a personal butcher at your disposal. What’s more, Thompson’s state of the art packaging affords consistency and “just cut” freshness on every item.

Let us be your butcher. We’ve got the ideal cuts of beef, veal, lamb and pork — no matter what your needs might be.

Slidell, Louisiana

Louisiana Restaurant Association | a la carte | Fall 2023

1.800.989.6328 www.thompack.com