a la carte - Spring 2023

SPRING 2023

CHALMETTE PROSTART ® at Nationals with Cajun Surf & Turf

SIZZLES

THE POWER OF PARTNERSHIP

The power of partnership means understanding your business needs and bringing you powerful solutions. Whether you’re looking for training, food cost advantages, service ideas, or new additions to your menu, we have the products, services and expertise to fit your needs.

To learn more about foodservice solutions for your operation please visit us at Sysco.com

LRA’S NEW APP NOW AVAILABLE!

Letter from the Chair

Dear LRA Members,

Spring is here, and it has certainly been kind to us in the restaurant industry. Outside dining is one of the joys of this season, and paired with our many fairs and festivals, it lifts everyone’s spirits about our future.

On April 4th, the LRA hosted the first forum where all seven announced candidates for Louisiana Governor shared their vision for the next four years. The LRA Advocacy Team is well into the 61-day fiscal season, which convened on April 10th, and within the pages of this issue, you’ll experience LRA Day at the Capitol held May 2. This event provides members with a front row seat to the legislative process through a series of guest speakers and a legislative briefing by LRA President and CEO Stan Harris. Topics were as varied as many a restaurant menu, and as a highly-regulated industry, it was both enlightening and educational to be engaged in the legislative activity of our state’s capital.

The week prior, the LRA Advocacy Team and I recognized our 2022 LRA Hospitality Heroes at the LRA House. This group of state representatives and senators had proven themselves to be strong supporter of LRA legislative policy. It was our way to recognize them for their efforts to support Louisiana restaurants and hospitality businesses during last year’s session. This program is another example of how we seek to expand relationships with our elected officials by expressing our gratitude for their willingness to work to improve the business climate for restaurants.

On the cover of this issue is the winning culinary entrée of the Louisiana ProStart Invitational – Cajun surf ‘n turf by Chalmette High School. The LPSI event was held March 29-30 in New Orleans at the Convention Center with Raising Cane’s Chicken Fingers as the title sponsor. Chalmette High experienced an amazing repeat in again taking the top prize in culinary, as well as being crowned champion for their restaurant concept during the BRG Management Competition. Having a single school repeat as champions of both competitions is unique. May 2-5, the LRAEF and the Chalmette teams flew to the National ProStart Invitational to represent Louisiana in Washington, D.C. Their adventures during their journey to the Nation’s Capital are captured inside these pages.

Finally, I want to encourage you to join us for the National Public Affairs Conference, June 1921, in Washington, D.C. Louisiana usually has a large delegation of members who make the trip, but there is always room for more of our peers to experience the federal legislative process. On the first day, the NRA presents a series of guest speakers and issue briefs designed to prepare you for Day 2’s visit to the Capitol for what we refer to as our Hill Climb.

The scheduled keynote speakers on Tuesday are former Counselor to President George W. Bush, Karl Rove, and former Press Secretary to President Barack Obama, Robert Gibbs. Mr. Gibbs served as chief global communications officer for McDonald’s following his time in the White House. During our Hill Climb on Wednesday, LRA members will meet with our congressional delegation to discuss the key issues for our industry. That evening to thank our attendees, the LRA hosts a member dinner at Joe’s Seafood, Prime Steak & Stone Crab. If you would like to more information about the conference, email communications@lra.org.

So far this year, I’ve travelled to many chapters to install their board of directors, share my career story and why I’m a member of the LRA. I’ve also attended numerous events on behalf of the LRA. It is my privilege to serve this great association. I continue to meet members who express just how much the LRA has meant to their survival during the past three years. I know the LRA is a great resource that can help all of us as we seek prosperous futures in the industry.

Thank you for your membership and dedication to the LRA.

EPISODE 4: MELVIN RODRIGUE

EPISODE 5: CHEF FRANK BRIGTSEN

EPISODE 6:

CHEF PAT PHELAN

EPISODE 7: NANDO CUELLAR

Sincerely,

Michael Maenza

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

Ahead of the Curve

City Group Hospitality partners with LSU to study the pros and cons of third party delivery apps versus

Dear LRA Hospitality PAC,

Thank you for your support. Your confidence in me is greatly appreciated. I look forward to continuing to represent your industry and together; we will work to make Louisiana and District 37 a better place to live.

Troy Romero State Representative, District 37

Dear LRA,

Thank you so much for the generous donation from the LRA Hospitality PAC. It is because of organizations like yours that I can run a reelection campaign. I will continue to fight to improve the business climate in our state.

Larry Frieman State Representative, District 74

Dear

LRA,

As we approach the state of the 2023 Louisiana Legislative Session, I wanted to express my appreciation for your recent contribution to my senate campaign.

I am grateful for the communication and interaction that we have on behalf of the restaurants of Louisiana. Please do not hesitate to call me if there are any items you would like to discuss.

Gerald R. Boudreaux Louisiana Senator, District 24

by Stan Harris and Wendy Waren

On April 10, 2023 at noon, the Legislative Session began with a brief discussion of what the state should do with the expected $1.7 billion in surplus. From a business perspective, the surpluses have arisen, not through any great discipline or plan, but instead are partially the impact of the still in place .45 of one percent sales tax that is still being collected. The additional surplus was derived from the Tax Cut and Jobs Act passed by the Trump Administration that lowered effective federal tax rates that when reported for Louisiana income, decreased an existing deduction resulting in many taxpayers owing the state of Louisiana more in income taxes. The LRA has advocated for repealing the .45% as sales taxes are the most regressive and can negatively impact retail and restaurant businesses.

“This year, the state expects revenue in excess of $1.7 billion and some legislators are proposing to increase the spending cap so that existing and new projects can be funded,” said Stan Harris, LRA President and CEO. “The goal should be to balance one-time funding with onetime expenditures. The precedent of creating a recurring expense without identifying the recurring source to pay for it is a terrible practice.”

The House Appropriations Committee chose a more conservative approach in approving HB1, the state’s appropriation bill. Led by Chair Zee Zeringue, they committed to the House Conservative Caucus that the budget would be mindful of the current spending cap. If the cap isn’t raised, the excess dollars can only be used to pay down unfunded accrued pension liabilities, add to the State’s budget stabilization (or Rainy Day Fund) or limited one time expenditures.

Harris added, “Unfortunately, as in many past years, the final negotiation on HB1 is expected to involve a conference committee comprised of the House Speaker, Senate President and the four chairs of the money committees, five of who are term limited.”

An additional potential benefit of adding more to the Rainy Day fund is that it would trigger a drop in our state individual and corporate income tax rates by half of a percent.

Louisiana restaurants continue to be plagued by high inflation and worker shortages in the post pandemic era. As a result, employee wages have skyrocketed over 24% for restaurants. In this session, the LRA Advocacy Team is acutely attuned to how well-intentioned legislation can negatively impact a delicate balance for LRA members

holding on through the choppy waters of the 2023 economy.

As expected, bills to create a state minimum wage were introduced in both the House and Senate. One increases the minimum wage to $10, then $12, then $14 followed by being tied to inflation. Both House and Senate versions retain the tip credit for restaurants that rely on full service. The LRA Advocacy Team continues to oppose all mandates; in this case, they are unnecessary given the steep rise in workforce wages—considerable for the restaurant industry in Louisiana.

Senate Bill 194 was introduced in response to a horrific incident regarding an LSU student. Senator Beth Mizell’s bill will prevent any 18, 19 or 20-year old from working, performing or being present in Class A licensed bar. With current workforce woes, this bill further restricts who can fill opened positions, and as present law allows for an 18-year-old to own a bar, this bill would prohibit them from operating one. While this seems well-meaning, the pendulum swing does not account for increased funding for enforcement and lacks real teeth to eliminate under age alcohol consumption.

Aside from the measures seeking mandates and those that are reactionary, there are those that seek to clarify existing laws. For example, HB 517 by Rep. Illg was introduced to clarify alcohol sales for restaurants in parishes that allows a purchase on premise for offpremises consumption. The ATC has taken the position that a customer cannot order an alcohol beverage from the bar for off premises consumption; however, you can take an alcoholic beverage to go if you order it at a table.

Also, in this session, there are bills that deal with employment discrimination based on gender identity, verification of attendance at employment interviews, employment practices and whether an employer can legally request someone to submit wage history, wage disclosure and retaliation.

“All of these bills place more mandates on businesses,” said Stan Harris, President and CEO of the Louisiana Restaurant Association. “As a trade association, we look at these mandates as another cut or responsibility, a death by a thousand cuts, so we have to be present. We have to engage on these issues, and we have to support the ones that make sense.”

If you ever have a question on a proposed or pending piece of legislation, please contact communications@lra.org.

by Wendy Waren

The LRA’s annual “lobby” day at the Louisiana State Capitol was May 2, 2023, and more than 35 members were in attendance. In today’s industry climate, making the journey to the Capitol has never been more critical. Restaurateurs are experiencing historically high inflation; the market has pushed wages up significantly, and many are challenged to find reliable workers.

The group gathered to hear a legislative briefing from LRA President and CEO Stan Harris, who spoke of the numerous bills seeking to add more mandates on their businesses. From measures to increase the minimum wage as high as $14 to restricting 18, 19 and 20-yearolds from working, performing and being on the premise of a bar, there are more employment-related bills than in recent memory. There is also a bill that would provide up to 12 weeks of paid leave for a broad list of covered issues.

Of great importance to LRA members, specifically those who take advantage of the LRA’s Workers’ Comp program, was the chance to hear from the lead candidate for Louisiana’s next Insurance Commissioner – Tim Temple. Given the nature of the LRA Workers’ Comp Program – a highly regulated Self-Insured Trust—paired with the commercial insurance crisis in our state, it’s critical for our members to meet and understand the priorities of a new leader, should he be elected.

Keeping on the insurance theme, LRA Member (Lucky Dogs, Inc.) and Senate Insurance Chair Kirk Talbot shared what the committee is working towards legislatively to steer the state out of the current crisis. The challenges from weather-related events have resulted in insurance companies pulling out the market all together, leaving the choice of last resort Louisiana Citizen’s Homeowners Insurance. The committee is seeking to create an incentive program to attract insurers back to writing policies in Louisiana.

Lastly, the group heard from Representative John Stefanski, who is a lawyer and is seeking election as Louisiana Attorney General.

Following the program, members boarded a shuttle and headed to the Capitol, where they were greeted by ProStart students from Central High School in the Rotunda. ProStart is the LRAEF’s culinary arts and restaurant management curriculum offered in nearly 60 high schools and has proven to be the one thing that all legislators can support – training young people for bright futures.

The LRA Executive Committee Members – Chair Michael Maenza, Vice Chair Alan Guilbeau, Secretary Mark Latter, Treasurer Octavio Mantilla, and At Large Emery Whalen were recognized in both the House and the Senate.

To wrap up the day, LRA members enjoyed cuisine from City Pork and Acme Oyster House and peer-to-peer networking at the LRA Advocacy Headquarters in Baton Rouge.

From left to right: Chris Esteve, GNO Chapter President; Emery Whalen, At-Large; Mike Maenza, Chair; Mark Latter, Secretary; Alan Guilbeau, Vice Chair; Christian Pendleton, GM of Brennan’s Restaurant

ARE YOUR SURCHARGES SOURING YOUR CUSTOMERS’ DINING EXPERIENCE?

by Wendy Waren

During a weekend trip to Acadiana and several dining experiences there and back, we were caught off guard by the practice of surcharge options for credit card payments. At two different locations, we were hit with a four percent surcharge on our bill – one we were advised ahead of time as it was posted on the menu. At the second location, it was posted on the entrance door; however, we missed it. Neither provided a receipt that indicated the charge, which is a requirement.

Here are a few things to remember if you are considering this or doing it at present to be compliant.

While adding surcharges to the cost of a purchase is legal in Louisiana, each credit card brand has its own rules that merchants must adhere to. Our partners at Heartland Payment Systems have a thorough article to review here.

Some of the guidelines include:

• Clear disclosure of fees prior to transaction. To begin with, surcharges must be made clear by the merchant prior to a sale. Signs must be posted at the cash register or point of acceptance. The notice sign must clearly state that a fee of X% will be added on to any payment made with a credit card at time of the sale. It is best to err on the side of noting this in multiple locations in your business and advising your staff through training how to communicate this to guests.

• Surcharges must be listed on receipts. The surcharge must also be disclosed on the receipt for the transaction. Receipts must include the percentage of the surcharge and also the dollar amount of the surcharge to be compliant with surcharging rules for the card brands.

• Cap of 4% on surcharges. The surcharge that merchants pass on to consumers cannot exceed the cost merchants are charged by credit card payment processors and are capped at 4%. Remember you can’t profit from this. If your blended credit card transaction fee percentage is lower than 4%, that is a percentage you are allowed to charge.

• No surcharges for debit cards. Debit cards are excluded from surcharges. Merchants are prohibited from assessing surcharges on cards that are linked to a bank account. While they may be branded like a credit card (VISA or MC) no matter how the transaction is handled, a fee cannot be charged for their acceptance. Running a debit card without a pin doesn’t make it a credit card.

Be careful in changing processors without understanding the exposure you could have to your existing processor under liquidated damages for a breech or early termination of an existing processor agreement. And, remember to read your merchant agreement with Visa, MasterCard and Amex. There are some that require you to provide advance notice to the processor before instituting these charges.

Our payment system partner Heartland has a new POS system that can help you with compliant processing of any surcharge and avoid those on debit transactions.

And, accept that you have the risk of a guest choosing to frequent another restaurant for one that doesn’t use surcharging and instead includes its total operating costs in the menu price.

REMINDER:

3rd party delivery apps must have an executed contract to use your logo or likeness

by Wendy Waren

Restaurateurs, we’ve been advised by an LRA member that a third-party delivery provider has his restaurant listed on the app. They have no affiliation or contract with this delivery service. They’ve been contacted by several people using the app seeking a refund because the food was never delivered.

During the 2020 Louisiana Legislative Session, the LRA passed Act 192 which prohibits a third-party delivery service from representing it has a relationship with a restaurant unless there is an executed contract between the parties. This means they can’t use your logo either on their website or in an internet search.

The law also stripped the “indemnification” provisions from any agreement with a third-party delivery contract effectively making it unenforceable in Louisiana (regardless of the contract language.) Your protection allows for a private right of action against the third-party delivery provider that may be misrepresenting they have a contract with you or are simply trying to redirect an unsuspecting guest of your restaurant to their platform or app. And since most of us aren’t lawyers, this private right of action allows you to sue the third-party delivery company to seek civil damages of up to $5,000 plus attorney fees.

Contact: bernie.kaelin@e-hps.com

Baton Rouge is known for its concept restaurants, like the six that sit under the umbrella of City Group Hospitality (CGH). The restaurant group’s online ordering efforts are now being studied by students at Cornell and Louisiana State University. For Stephen Hightower, Managing Partner of CGH, the past year blossomed a new partnership with Professor Gabe Piccoli at the E. J. Ourso College of Business at LSU. Piccoli is the lead author on the newest published study for the Harvard Business Review titled Fostering Digital Relationships with Guests at City Group Hospitality

Piccoli met Hightower last year on the local Baton Rouge podcast “Out to Lunch.” The topic of their episode was

The Art and Science of Hospitality. After that conversation, the seed was planted for them both to understand what could be next for the industry in relations to technology, digitalization and food delivery.

Third-party food delivery apps used to be considered a competitive advantage for restaurants, but now they’re more a lifeline for continual sales. Paying for the service comes with high commission fees, which can severely erode a restaurant’s profit margin. Yet, the positive elements—reaching a new customer base, increased check sizes and receiving more orders during downtimes—seem to outweigh the negative in a postpandemic world, for some operators.

Using the third-party apps does require work to execute the orders successfully. Many restaurateurs worry about the food handling and time between restaurant pickup and home delivery. No matter the effort on the establishment’s part, the minute the order is carried out the door, the restaurant has lost control of its product, leaving the customer experience unknown. Hightower grapples with the feeling of dependence all too well.

“Food delivery companies promise incremental sales, but they aggregate demand and concentrate power in their own hands,” Hightower said.

The published case study focuses on the digital transformation of restaurants and how business owners are learning to work with, or without, food delivery apps.

“University-industry partnerships are win-win situations for everyone involved,” Piccoli said. “These partnerships can not only result in experiential learning opportunities in the classroom, but businesses can gain access to expert knowledge from professors and fresh perspectives from students.”

Each class came to a similar conclusion of a hybrid approach by staying on the third-party apps and then transition to a native app (app owned by CGH). Staying with the likes of UberEats and DoorDash for some restaurants under CGH’s umbrella will draw new customers for conversions. Currently, Hightower and CGH’s marketing team are working with PopMenu to handle their online ordering, and they’ve seen positive feedback.

“PopMenu has been a great integration for us,” said Hightower. “We have intertwined our operational digital transformation with a pointed marketing effort to capture incremental added sales across all of our restaurants. This focused approach to online traction and using the latest in restaurant technology, has been a rewarding and successful process for City Group Hospitality.”

For now, Hightower and his teams plan to analyze the study’s findings, and evaluate each concept before deciding on their future. Overall the partnership has opened doors for his businesses.

“It was a monumental shift for me to engage with Piccoli,” said Hightower. “To be a real business leader, you must seek out other perspectives. This partnership has rejuvenated me to take City Group Hospitality to another level.”

A recent study by BMI and NRG (National Research Group) confirms that music positively impacts the way consumers interact with local eating and drinking establishments. According to the findings, bars and restaurants that feature live music have customers who eat, drink and spend more when listening to music they enjoy, resulting in higher revenues for many business owners.

Out of the 1,000 nationally represented U.S. consumers surveyed across age demographics 21+, atmosphere and music are a big part of what keeps them returning to the establishments that they frequent. When taking a closer look at the data, specifically the responses of Millennials, music is the second most important feature they consider when selecting a bar or restaurant. In fact, it’s something they actively seek, with more than half of respondents reporting that they often check the establishment’s website to see if they have live music before choosing where to go.

Music not only drives consumer traffic, but it also has the potential to increase revenue. The survey found that nearly 80% would stay longer if good music was playing, with close to 60% stating that they would buy more food and drinks to continue listening to music that they enjoy. That stat is even higher for Millennials at 70%.

Other findings show that music makes memories, and it has the potential to make or break the customer experience. Eighty-six percent of all those surveyed said that good music at a bar or restaurant creates a more memorable experience, with 89% of Millennials agreeing. Across the board, the younger generations show that music is an important part

of the dining experience, with 84% of Gen Z and Millennials noting they are more likely to stay at a bar or restaurant with good music. If the music isn’t right, however, one out of two patrons said they would leave an establishment.

Live music also has very tangible benefits for consumers and businesses by creating ambiance and bringing people together while helping bars and restaurant owners differentiate themselves from competitors. Eighty-two percent said that their experience is more enjoyable with live music and noted that the type of music played tells a lot about the establishment, including helping to establish its brand. People were also more likely to wait for a table and grab a drink at the bar if live music was playing to keep them entertained, with 81% of those surveyed saying they’d wait 20 minutes. That number rose to 87% when you just look at how Millennials responded, and 80% of that demographic would also pay for a two-drink minimum to hear live music.

In addition to consumers, restaurant owners and managers were also interviewed, sharing that they saw a clear boost in revenue on the nights that featured live music. An owner with breweries in Colorado and Utah confirmed that customers stay longer and spend more money when a band or DJ performs, commenting, “check averages tend to go up 5-10% … and revenues have jumped almost 25% on the nights that we have live music.” The owner of a family Italian restaurant in Atlanta, GA agreed, noting, “Without the [live] music we didn’t have the linger time, we would close sometimes at nine o’clock. With the live music, we could push one o’clock in a bedroom community. There were more liquor sales, and that’s a 75% profit margin.”

The Louisiana Restaurant Association Education Foundation (LRAEF) hosted the Raising Cane’s Chicken Fingers Louisiana ProStart® Invitational, March 29-30 at the New Orleans Morial Convention Center. Atmos Energy sponsored the Culinary Competition, which showcased the culinary and creative abilities of ProStart students from 19 high schools, while BRG Hospitality sponsored the Management Competition, which featured the conceptual restaurant development and marketing ingenuity of ProStart students from 14 high schools. During the Atmos Energy Culinary Competition, teams demonstrated their teamwork, communication, sanitation, knife skills and culinary techniques throughout the 60 minutes timeframe to prepare a three-course, gourmet meal. This was achieved with no electricity or water and just two table-top butane burners.

CLICK HERE TO WATCH THE RECAP

CHALMETTE HIGH SCHOOL SWEEPS THE COMPETITION

WINNING BOTH THE ATMOS ENERGY CULINARY COMPETITION AND THE BRG HOSPITALITY MANAGEMENT COMPETITION...AGAIN!

THANK YOU TO OUR NATIONAL TEAM SPONSORS!

Winning Culinary Team

Chalmette High School

Instructor: Elena Hodges

Students: Sharon Johnson, Nga Phan, Jhana Fisher, Marissa Gerrick, Henry Scheeler IV

Winning menu:

Appetizer: Shrimp Remoulade with Fried Okra

Entrée: Cajun Surf and Turf

Dessert: Vanilla Bean Crème Brûlée

Second Place - Lakeshore High School

Instructor: Nicole Benefiel

Third Place – Live Oak High School

Instructor: Angell Beswetherick

Fourth Place – Sulphur High School

Instructor: Jacob Gillett

Fifth Place – Abbeville High School

Instructor: Devin Romero

Winning Management Team

Chalmette High School

Instructor: Elena Hodges

Students: Vernon Patrick, Kim Nguyen, Frankie Padilla, Joshua Farrell, Ronnie Truong

Winning restaurant concept: Seaux, a Southern Louisiana and Southeast Asia fusion restaurant

Second Place – West Feliciana High School

Instructor: Delanea Buffalo

Third Place – W.D. & Mary Baker Smith

Career Center

Instructor: Theresa Edwards

Fourth Place – Hammond High Magnet School

Instructor: Angelina Drago

Fifth Place – Plaquemine High School

Instructor: Stephanie White

LRA education foundation presents its 2023 scholars

The Louisiana Restaurant Association Education Foundation (LRAEF) Board of Directors, through its Scholarship Fund, will award $60,000 in scholarships to 22 students. The LRAEF Scholars were honored at “Serving the Future—Celebrating Careers in Hospitality,” March 29, 2023 at Generations Hall in New Orleans.

The LRAEF Scholarship Fund was created in 2009 to provide financial support for individuals interested in furthering their education to support a career in the culinary, hospitality, or related industries. Since its inception, the Scholarship Fund has awarded over $600,000 to deserving students.

The LRAEF’s most-prestigious award, the Jim Funk Scholarship, is named for the former LRA President & CEO who guided the creation of the LRAEF during his 30 years with the organization. This year’s recipient of the Jim Funk Scholarship is Morgan Boquet. She is a 4th year LRAEF scholar (2020, 2021, 2022, 2023), attending the Chef John Folse Culinary Institute at Nicholls State University, and is a ProStart graduate of Lakeshore High School in Mandeville.

The Louisiana Seafood Scholarship was established through a generous gift from the Louisiana Seafood Promotion & Marketing Board and is awarded to a qualified applicant who expresses an interest in cultivating, protecting and promoting Louisiana Seafood. This year’s Louisiana Seafood Scholar is Zoe Foster, who is a 3rd year LRAEF scholarship recipient (2021, 2022, 2023), attending the Chef John Folse Culinary Institute at Nicholls State University.

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

LRAEF Scholars

Awarded to qualified Louisiana students who intend to pursue a career in the restaurant, foodservice, tourism, or hospitality industry. ProStart students who completed the Certificate of Achievement are given priority.

Brittany Bennett, Louisiana Culinary Institute

Carmella Bosco, Nicholls State University

Rachel Cannata, Cornell University

Sheroyauna Cauthron, Louisiana Culinary Institute

Danny Dearing, The Culinary Institute of America in San Antonio

Savannah Flores, University of New Orleans

Sarah Gassenberger, University of Holy Cross

Isabelle Giangrosso, University of Holy Cross

Rebecca Gilson, Nicholls State University

Hamilton Haverkamp, Louisiana Culinary Institute

Anthony Holmes, Nicholls State University

Kaleb Johnson, The Culinary Institute of America

Jeremy McElveen, University of Holy Cross

Jake Mendelson, Nicholls State University

Alayna Moore, Louisiana at Lafayette

Emery Prokasy, Louisiana at Lafayette

Emma Sedgebeer, Nicholls State University

De’ante Skidmore, Louisiana Culinary Institute

Adelaide Speyrer, University of New Orleans

Abbey Warren, Nicholls State University

serving future the Celebrating Careers in Hospitality serving future the

presented by

“Honoring the LRAEF Scholars during Serving the Future is a favorite part about my role as Chair of the LRA Education Foundation,” said LRAEF Chair Jason Jones, Sysco. “Meeting them in person, and hearing how passionate they are about a career in restaurants and hospitality, and then seeing their face light up as they accept their scholarship is very rewarding. These scholars are the future leaders and

2023 LRAEF & NRAEF JAMES H. MAYNARD EDUCATOR OF EXCELLENCE

by Nicole Koster

Every year, the LRA Education Foundation honors a ProStart Educator who excels in teaching the ProStart curriculum, guiding their students to a successful career in the restaurant & hospitality industry. It was a great surprise and honor to hear that the LRAEF’s Educator of Excellence Pat Phelan, of the St. Charles Parish Satellite Center, was also honored by the National Restaurant Association’s Educational Foundation with the James H. Maynard ProStart Educator of Excellence Award. Phelan was presented with his award at the National ProStart Invitational closing award ceremony on May 4, 2023. He was chosen among a group of over 30 other ProStart Educators from across the nation. The award is named in honor of the founder of Golden Corral Buffett & Grill, James Maynard.

“Our ProStart Educators are some of the most hardworking educators that I know,” said ProStart Program Manager Mistica Maples-Adams. “They love seeing kids really light up when they understand and see where culinary and hospitality can take them.”

Phelan has gone above and beyond the norm by planning trips for his students so they can dive deeper into the industry.

“I try to develop a personal relationship with them to get them to understand that I’m there for them,” said Phelan. “I just want them to learn that they can apply these lessons from ProStart to anything they decide to do in life.”

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

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For high school seniors, early May signifies final exams, prom season, and cap and gown fittings for graduation. For Chalmette High School ProStart students, this year, it also meant a trip to Washington, D.C. to compete in the National ProStart Invitational (NPSI)—where they put their culinary skills and management techniques up against 46 fellow states’ best ProStart students. Chalmette ProStart swept the top spots in both the culinary and management competitions at the Louisiana Invitational in late March.

The Chalmette Owls land in D.C.

Upon arrival at the NPSI Host Hotel, the Culinary and Management teams got dressed in their official competition apparel for registration and check-in. Once they concluded, Chalmette students prepared to join the parade of champions, a flood of hundreds of ProStart competitors into a ballroom for the NPSI 2023 Kick-Off. Afterwards, the multitude of students boarded buses and were treated to a night time tour of the monuments. Courtesy of Congressman Steve Scalise, Chalmette received a tour of the Capitol, which left the students memorized by the experience.

Jam packed day one starts with Culinary competition

Bright and early on day one of the competition, Chalmette’s Culinary team emerged for the first heat with starched white chef coats emblazoned with the logos of the numerous sponsors who made the journey possible. Culinary team members Sharon Johnson, Nga Phan, Jhana Fisher, Marissa Gerrick and Henry Scheeler IV, prepared three beautiful courses starting was an appetizer of fried okra, corn maque choux and shrimp; a Cajun Surf and Turf entrée—a filet with a lobster tail and a crawfish boil croquette; and finished with a dessert of crème brûlée with a tangy lemon curd.

They performed in tandem, each step carefully rehearsed and timed, before a large group of spectators, chanting and cheering in support.

That afternoon, both teams visited Louisiana Senator Bill Cassidy in his Capitol office, where they shared what they’ve learned in their ProStart class and what competing at Nationals meant to them. The Senator surprised the group with a unique experience which required the students to take the underground train to the Senate Chambers. After numerous security checkpoints, the group entered the gallery where testimony was being read into the record.

Day one concluded with a team dinner at Filomena Ristorante—a bustling establishment in a basement that at 5:30 p.m. was packed with diners and more flooded in throughout the evening. The students dined family-style which provided them the opportunity to sample a wide array of menu items like lasagna, veal parmesan, Carbonaro, raviolis, and so much more.

Management presents Seaux restaurant concept on day two

In the last heat, the Chalmette Management team introduced their restaurant concept – Seaux – like seasoned professionals, before four rounds of judges. Management team members Vernon Patrick, Kim Nguyen, Frankie Padilla, Joshua Farrell and Ronnie Truong pitched Seaux – a Southeast Asian and Southern Louisiana fusion concept that pulls from each team member’s culinary heritage. The judges posed questions to gauge how well the team had considered operational, design, marketing and sanitation aspects of Seaux.

The experience concluded for the teams with the NPSI Awards Gala, where the top five teams in both the management and

culinary competitions were announced. With bated breath, the emcee opened the enveloped and exclaimed, “Louisiana” as the fifth-place management winner! The students leapt to their feet, and hugged and high fived with sheer joy. Each team member was awarded a commemorate medal, a $2,500 scholarship to the school of their choice and a prize package.

This is the first time since 2012 that Louisiana placed in the top five. The culinary team placed 19th, a respectable ranking given the steep competition.

This trip was made possible by the National Teams Travel Sponsors – TABASCO Brand and Louisiana Seafood.

Top: Culinary team captain Henry Scheeler IV keeps Nga Phan, Sharon Johnson, Marissa Gerrick and Jhana Fisher on schedule as they prepare their three-course gourmet meal.

Image Captions Middle: Joshua Farrell introduces the team’s restaurant concept Seaux as Kim Nguyen, Frankie Padilla and Vernon Patrick await their turn at the microphone.

Bottom: Chalmette’s Management Team places 5th place at the National ProStart Invitational and is awards a $2,500 scholarship to the college of their choice. Pictured left to right: NRAEF President Rob Gifford, LRAEF Program Manager Mistica Maples-Adams; NRAEF Chair James Fripp; LRAEF Executive Director Jonathan Baynham, Joshua, Kim, Frankie, Vernon, Ronnie, Mentor Anastasia Joyner and Chalmette Educator Elena Hodges.

Art is more than a paintbrush to canvas, or words to melodies, it’s also from the pot to the plate. In Louisiana, we consider food to be just as much a work of art as the beautiful paintings that line art galleries on Royal Street, or the music owing out of jazz clubs on Frenchmen Street.

Inside the newest edition of e Pot and the Palette Cookbook II, you’ll nd recipes from Louisiana’s top chefs right next to Louisiana ProStart Educators. ese delicious regional recipes are paired with artwork by Louisiana’s most talented student

Every year the George Rodrigue Foundation of the Arts holds an Annual Scholarship Art Contest, and in recent years, has expanded to include a songwriting scholarship in partnership with the Trombone Shorty Foundation. ere are works of oil/acrylic, mixed media, watercolor, pencil/graphite, ink and digital media, all depicting Louisiana’s culinary heritage. Also dedicated to the late Chef Paul Prudhomme, the cookbook has seven chapters with recipes for appetizers, soups & salads, meat & poultry, pish & seafood, side dishes, desserts and cocktails from our state’s best restaurants.

Try whipping up the famous crabmeat cheesecake from Dickie Brennan’s Palace Café or the Eggs Hussarde from Brennan’s Restaurant. Chef Emeril Lagasse lets us in on the secret to Meril’s bacon marmalade, which is served with their pineapple upside-down cornbread. Peter Sclafani shares recipes from Jubans, Portobello’s Grill and P-Beau’s Quality Food & Drink. Chef Ryan Gaudet from Spahr’s Restaurant turns so -shell crab into a vibrant work of art with mango salsa, and Chef Greg Sonnier of Gabrielle Restaurant shares a customer favorite— BBQ shrimp pie—for you to try at home.

If you’re interested in purchasing a cookbook, contact the Communications Department at communciations@lra.org.

WHAT’S HAPPENING AROUND THE ASSOCIATION

Taste of Mardi Gras – the Mardi Gras Ball for All Y’all in Cenla

The 29 th Annual Taste of Mardi Gras was held February 17 at the Randolph Riverfront Center. With more than 2,000 in attendance, it was a hit this year! The LRA Cenla Chapter, led by President Scott Laliberte, hosted the revelry of carnival with special musical guests The New Natives Brass Band and The Chee-Weez. The LRA Cenla Chapter raised over $65,000 in support of the LRA Education Foundation and the LRA Hospitality PAC – each receiving $20,000 of the proceeds. Thank you to the Cenla Chapter for another successful ball for such worthy causes. The event was sponsored by Hotel Bentley, Southwest Beverage, Alexandria/Pineville Area Convention & Visitors Bureau, Paragon Casino, Roy O Martin and the Alexandria Emergency Hospital.

CLICK FOR RECAP VIDEO

Capitol Chapter hosts Annual Golf Tourney

The Greater Baton Rouge Chapter held its annual Golf Tournament March 6 with sunny skies at the University Club Plantation. This annual event, chaired by Hudson Lemoine, raised over $50,000 for the LRA Education Foundation, which administers 19 ProStart programs in the GBR area, and the LRA Hospitality PAC. Thanks to sponsors L’Auberge Casino & Hotel Baton Rouge, Mockler Beverage, Community Coffee, Coca-Cola, Performance Foodservice, Sysco, Capitol City Produce, and Fred’s Bar. Congratulations to the winners— 1st Place (LEFT): Superior Grill Highland; 2nd Place: Community Coffee. To date, the LRA GBR Chapter contributed $30,000 to the PAC. The chapter will host its second annual Oktoberfest this fall.

WHAT’S HAPPENING AROUND THE ASSOCIATION

Greater Baton Rouge Chapter

Congratulatory Chapter Crawfish Boils to Honor ProStart Educators

With a record number of schools competing in the LRAEF Raising Cane’s Chicken Finger ProStart Invitational in March, some for the first time, it was clear that the educators prepared their teams for the occasion. As a thank you and to offer further support from LRA members, the GBR and Acadiana Chapters pulled out the stops to show their appreciation to area ProStart Educators. “They coached their students through another successful Louisiana ProStart Invitational and a crawfish boil was the perfect way for them to network, relax and enjoy their dedication,” said GBR Chapter President Stephen Hightower of City Pork, which hosted the boil. Acadiana held their boil at Crawfish Town USA in Henderson.

The Bayou Chapter hosted a social to honor area ProStart Educators at Walk-On’s Sports Bistreaux on May 16 and the GNO Chapter held its social at The Commissary on May 17.

Acadiana Chapter

The LRA Acadiana Chapter came together for a crawfish boil at Crawfish Town USA in Henderson. Chapter President Randy Daniel took time to honor their local ProStart educators, present a check for $7,100 to the UL Department of Hospitality Management, and bestowed the Hall of Fame Award posthumously to Agnes Huval. Huval continued to work in her restaurant, Pat’s Fisherman’s Wharf, until two weeks prior to her death at age 93. Her son, Chef Jude Huval, maintains her legacy at the restaurant and accepted the award on the family’s behalf.

Planning for Fall Chapter Events Underway

Expect news in the coming months on the return of the Bayou Culinary Showcase the Northshore Taco Takeover, the Greater Baton Rouge Oktoberfest, the Acadiana Food & Wine Soiree and the GNO Chapter Golf Tournament.

BURN PREVENTION

SECOND leading cause of death in the nation.

TYPES OF BURNS

Contact with heat, scalding, flames or frostbite.

Degrees of Burns

First Degree

• least serious

• minor skin damage

Second Degree

• more serious

• no blisters

Contact with corrosive chemicals such as acids.

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

• heals in 3-5 days with no scarring

• moderate skin damage with blisters

• heals in 10-21 days with some scarring possible

Third Degree

• most serious

• destruction of all layers of the skin

• may include burns to fat, muscle and bone

• permanent damage - lack physical sensation and require skin gra

Burn Prevention

Use the proper personal protective equipment to act as a barrier between your skin and the exposure. Follow manufacturers’ guidelines when dealing with hazardous or flammable liquids and chemicals. Turn off, lock out and tag out all electrical powered equipment prior to repair

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

Medicaid REDETERMINATION

Medicaid eligibility evaluations were paused during COVID-19 and resumed April 1, 2023. This means that individuals whose Medicaid coverage was automatically extended during the pandemic will have their eligibility reviewed to confirm they still qualify. This eligibility evaluation will affect ~90 million individuals in the U.S. and is called Medicaid Redetermination.

The Centers for Medicare and Medicaid Services (CMS) estimates that between 15-18 million people could lose their Medicaid coverage during this process over the next 12 months. While some people may be able to join employersponsored health insurance plans, many in the hospitality industry will not have that option and will need to find individual and family coverage elsewhere.

Those who lose Medicaid coverage will generally have two options:

• Healthy Hospitality’s free service helps hospitality workers access their maximum federal subsidies and the most reasonably priced health plans for medical, dental, vision, life, critical illness, and Medicare plans.

This is time sensitive. Anyone not eligible for an employer health plan will have 60 days to enroll in an individual and family plan. If they do not enroll within 60 days, they must wait until the next annual Open Enrollment period, which generally runs from November 1 – January 15.

This is important. Uninsured individuals are less likely to seek care, especially preventive care. * Access to care contributes to positive health outcomes, reduced absenteeism and turnover, and increased productivity.

We are here to help. Those who lose Medicaid coverage should call (877) 640-8916 or visit https://www.hospitalityhealth.com/lra for our free service. A licensed insurance agent will help them learn about coverage options and the substantial premium subsidies available and even enroll them over the phone.

Employers - Contact us for your free personalized materials; no employer contribution or commitment needed. Simply post and share our materials with your team.

Email Amy Hathaway at amyhathaway@uhg.com to get personalized materials for your business.

1. Coverage through the exchange/marketplace

2. Coverage through the employer for full-time eligible employees

* Kaiser Family Foundation, 2022.

Are you taking full advantage of your membership?

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

Exclusive Programs, Discounts & Services for LRA Members

Business Legal Questions

Johnson, Yacoubian & Paysse

Alan Yacoubian (504) 528-3001

www.jyplawfirm.com

Labor & Employment Questions

Fisher Phillips, LLP

Steve Cupp or Michelle Anderson (504) 522-3303

www.laborlawyers.com

Accounting & Tax Questions

Bourgeois Bennett, LLC

Eric Fullmer (504) 831-4949

OFFICE SUPPLIES

Office Depot

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

LRA Workers’ Comp

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

Workers’ Compensation Claims Hotline

LRA Self Insurer’s Fund (877) 257-2743

Workforce Development

RESTAURANT READY AND APPRENTICESHIPS

Contact: David Emond Workforce Program Coordinator

Louisiana Restaurant Association Educational Foundation davide@lra.org

504-920-4998

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

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

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

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

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...........................................................................................39 www.bmi.com

(404) 261-5151

FISHER PHILLIPS...............................................................27

www.fisherphillips.com

(504) 522-3303

HEARTLAND PAYMENT SYSTEMS..............................13 www.heartlandpaymentsystems.com

(888) 963-3600

LOUISIANA SEAFOOD.......................................................21 www.louisianaseafood.com

(225) 342-0552

LRA WORKERS’ COMP....................................................37 www.lrasif.org

(504) 454-2277

ODP BUSINESS SOLUTIONS.........................................39 www.odpbusiness.com

(888) 263-3423

PERFORMANCE FOODSERVICE..................................41 www.performancefoodservice.com

(504) 733-5200

RESTAURANT WEEK NEW ORLEANS.......................7 www.restaurantweekneworleans.com

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

SYSCO FOODSERVICE....................................................IFC www.sysco.com

(504) 731-1015

THOMPSON PACKERS.....................................................OBC www.thompack.com

(985) 641-6640

UNITEDHEALTHCARE......................................................39 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.