a la carte - Spring 2025

À LA CARTE

Advocacy Issue: Powered by Influence.

Strengthened by Trust.

SPRING 2025

Louisiana Restaurant Association | a la carte | Spring 2025

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Louisiana Restaurant Association | a la carte | Spring 2025

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Letter from the Chair Dear LRA Members, Springtime in Louisiana means crawfish boils, festivals, and—for those of us in the restaurant business—a busy season of advocacy.

Advocacy is at the core of the Louisiana Restaurant Association’s mission: to protect and advance Louisiana’s restaurant and foodservice industry while driving economic prosperity and creating jobs.

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This April, a record-setting Louisiana delegation—the second largest among all states—traveled to Washington, D.C., for the National Restaurant Association’s Public Affairs Conference. There, we met with our Congressional representatives to share the priorities and concerns of our industry. Hearing from keynote speakers Kellyanne Conway and Jim Messina provided fascinating, and sometimes contrasting, perspectives on today’s political landscape, particularly regarding the rollout of tariffs. While the effects of these tariffs have yet to be felt in my own restaurants, the dialogue underscored the critical need for us to stay engaged with national issues that impact our businesses every day.

Closer to home, the Louisiana Legislative Session kicked off on April 14. In his opening address, Governor Jeff Landry emphasized the importance of tackling crime, improving education outcomes, and creating a more business-friendly environment. Your LRA Advocacy Team is closely monitoring legislative efforts that could strengthen Louisiana’s overall economic foundation. Key issues such as workforce development, insurance reform, and reducing barriers to employment remain priorities that directly align with our long-standing commitment to making Louisiana a better place to own and operate a business.

Through your contributions to the LRA Hospitality Political Action Committee, paired with the tireless efforts of the LRA Advocacy Team, we build and maintain strong relationships with legislators, policymakers, and regulators to ensure the unique needs of our industry are front and center in every discussion about Louisiana’s future. Collectively, we employ 10% of the state’s total workforce and are one of the top three private sector employers—an economic force that cannot be ignored.

Thank you for your engagement and for trusting us to represent you. Together, we will continue to advocate for a vibrant, resilient hospitality industry across Louisiana.

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

LaRestaurantAssoc Louisiana_Restaurant_Assoc

Sincerely,

Mark Latter Latter Hospitality Tujague’s, The Bower & The Bower Bar, and Birdy’s

LaRestAssoc LaRestaurantAssoc Louisiana Restaurant Association

Louisiana Restaurant Association | a la carte | Spring 2025

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Letters to the Editor Dear LRA Advocacy Team, My wife Wendy and I attended the LRA Day at the Capitol for the first time April 29. We both realized that the LRA leadership is working very hard on all of the challenging issues we face these days in the restaurant business. Things we used to count on, like stable cost of insurance, market cost stability, etc. are now a source of great stress in our business.

We were able to visit with our Representative Chad Boyer and we’re excited to learn of the many bills introduced this session are pro business and pro common sense.

Sincerely, Troy Hebert Owner, Crawfish Town USA State Representative – District 27

Dear Stan, Thank you for your vote of confidence and supporting our ongoing efforts to address the most significant insurance issues facing our great state. I deeply appreciate your commitment to our cause and will work diligently to honor your trust. It is through the collective efforts of individuals like you that we can bring about meaningful change and create a brighter future for Louisiana.

Your friend, Tim Temple Commissioner of Insurance

Dear LRA Hospitality PAC, I would like to thank you for the campaign contribution on behalf of the LRA members. I’m working to keep our state moving forward and I appreciate the support. Always a pleasure to work with the LRA’s Stan Harris and Will DuBos. Call if you need anything.

Sincerely, Troy Hebert State Representative, District 31

Dear Stan, Thank you and the LRA members for your generous contribution to my Senate campaign. With your support, I can continue to represent the best interests of our community to build a strong Louisiana that will benefit all of us.

Sincerely, Greg Miller State Senator, District 19

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Louisiana Restaurant Association | a la carte | Spring 2025

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

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Tariffs and Inflation Challenge Restaurants New U.S. tariffs and rising costs are forcing Louisiana restaurants to adapt through menu changes, local sourcing, and innovation.

Editor-In-Chief: Wendy Waren wwaren@LRA.org Multimedia Specialist: Brian Rome brome@LRA.org Social & Digital Media Coordinator: Trevor Norris tnorris@LRA.org à la carte (USPS 1920) is the official publication of the Louisiana Restaurant Association. Published quarterly by the Louisiana Restaurant Association.

Advertising: Want to reach restaurants to use your products or services? Inquire about advertising in à la carte.

Call Wendy Waren at (504) 636-6518.

Subscriptions: Rates are $25 per year.

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

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Advocacy for a Stronger Industry at the State Capitol Members gathered at the Capitol for LRA Day, meeting with legislators and regulators to champion the issues shaping the future of Louisiana’s restaurant and hospitality community.

24 Next-Gen Culinary and Business Leaders Compete for Glory High school ProStart teams impressed judges with their culinary creativity and restaurant management savvy during this action-packed two-day competition.

Cover photo by Ryan Hodgson-Rigsbee

Louisiana Restaurant Association | a la carte | Spring 2025

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CRAWFISH Boil of Connections Just like a crawfish boil brings people together, the Louisiana Restaurant Association (LRA) and the National Restaurant Association (NRA) create a network of support, advocacy, and resources that strengthen Louisiana’s restaurant industry at every level—local, state, and national.

A recent survey of restaurateurs nationwide by the NRA revealed that LRA members are more engaged than the national average! A remarkable 89% of LRA members are well aware of their dual membership in the NRA and LRA, compared to the national average of 80%. This proves that Louisiana’s restaurant community is not just participating—we’re leading the way.

How We Keep You Connected at Every Level: National Influence: Through our partnership with the NRA, Louisiana restaurateurs have a powerful voice in Washington, D.C. 72% of our members stay informed on laws and regulations, thanks to the NRA’s advocacy efforts, ensuring they’re equipped with the latest industry insights and policy updates. As 52% of our members value the NRA’s influence on legislation and 46% recognize the impact of advocacy to policymakers, we know that fighting for restaurant-friendly policies is a top priority.

Statewide Advocacy: With the Louisiana Legislative Session starting April 14 and LRA Day at the Capitol on April 29, our members are at the forefront of legislative action, ensuring that state laws support the growth and success of the industry.

Local Engagement: LRA chapters provide direct connections to resources, networking opportunities, and business support,

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Louisiana Restaurant Association | a la | Spring 2025 Louisiana Restaurant Association | acarte la carte | Spring 2025

strengthening the backbone of Louisiana’s hospitality industry.

Connectivity in Action: Advocacy Front & Center Right now, nearly 40 LRA members are in Washington, D.C., for the National Restaurant Association Public Affairs Conference, bringing Louisiana’s voice directly to federal lawmakers.

This, coupled with our upcoming advocacy efforts at the state level, underscores just how deeply engaged our members are in shaping the future of the industry.

As rising costs (68%) and staffing challenges (63%) remain top concerns, the LRA and NRA are working together to influence legislation, advocate for industry-friendly policies, and expand professional certification programs— ensuring that our members have the support they need to succeed.

We are the Crawfish of Connectivity—building bridges, fostering relationships, and ensuring Louisiana’s restaurant industry thrives at every level!

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Louisiana Restaurant Association | a la carte | Spring 2025

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TARIFFS, INFLATION INNOVATION: HOW LOUISIANA RESTAURANTS CAN ADAPT AND THRIVE by We ndy Waren

When President Trump issued his “Liberation Day” executive order to impose sweeping new tariffs on foreign-origin goods — excluding Canada and Mexico — the intent was to strengthen domestic manufacturing, curb trade imbalances, and address issues like currency manipulation. Yet for Louisiana’s restaurant industry, the immediate reality is far more complex.

Starting April 5, 2025, a 10% baseline tariff on most imported goods took effect, followed shortly by higher country-specific tariffs for nations such as China, Japan, the European Union, and Vietnam. For an industry already grappling with labor shortages, inflation, and soaring insurance costs, this new layer of expense threatens to push operational pressures to new highs.

“While we understand the White House’s intent to implement reciprocal tariffs, we anticipate an impact on our members’ costs across a wide range of items,” said Stan Harris, President and CEO of the Louisiana

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Restaurant Association (LRA). “Some increases will occur more quickly, while others will become evident when inventory or equipment is replaced.”

“This is a big-picture strategy, but the nearterm consequences for restaurants are real.”

- Stan Harris

A Perfect Storm of Cost Increases Since 2020, food and labor prices have climbed by 30–40%, and insurance premiums continue to rise. With the new tariffs, restaurants now face even higher food and equipment costs just as they were beginning to regain footing after years of disruption.

Key ingredients used daily in Louisiana kitchens — coffee, avocados, proteins, spices, imported cheeses, oils and specialty meats — are directly affected. Beyond food, commercial kitchen equipment, refrigeration units, and even packaging supplies are expected to become more expensive.

A 20% tariff at the border can translate into a 30–40% cost increase by the time the product reaches the restaurant kitchen.

“Operators who fail to adapt may struggle to stay solvent, especially in slower months,” Harris warned. “Net margins in independent restaurants are thin — typically around 3–6%.

Rising input costs put pressure on every part of the business model.”

“The strength of our industry has always been its ability to adapt.”

Consumer Behavior and Menu Changes Ahead As costs rise, restaurants have limited options: raise menu prices, shrink portion sizes, streamline menus, or find creative ways to maintain value without adding expense.

Expect to see: • Higher menu prices and more “market price” listings.

• Smaller, streamlined menus emphasizing dishes with high-margin, cross-utilized ingredients.

• Increased use of seasonal substitutions and Limited-Time Offers (LTOs) to stay nimble.

• Greater transparency with guests about pricing changes and sourcing shifts.

If inflation persists and consumer confidence drops, discretionary dining may soften — with guests dining out less often or seeking more value-driven options.

“We’ve weathered storms before, and this moment calls for that same resilience,” Harris said. “Restaurant owners and leaders should focus on three things to get ahead: Be creative in your menu development and pricing strategies to maintain value for your guests; tighten operational discipline to manage food, labor, and overhead more effectively; and build stronger relationships with local farmers, ranchers, and fishermen.”

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Local Sourcing: An Opportunity in the Storm While the challenges are undeniable, there’s also opportunity — especially for restaurants willing to double down on local sourcing.

Imported goods are more expensive and less predictable.

Meanwhile, Louisiana’s farmers, ranchers, and fishermen can offer fresher, more cost-stable options. Hyper-local, seasonal menus not only help offset tariff costs but also strengthen ties to the community — something diners increasingly value.

“In moments of economic pressure, restaurant leaders should reimagine their menus with flexibility and local flavor,” Harris emphasized. “Tighten operations to manage waste and cost, and look close to home for ingredients and supplier partnerships. This is a time for bold creativity and strategic thinking—not panic.”

“Focus on three things to get ahead: creativity, operational discipline, and stronger local relationships.”

- Stan Harris Practical Steps for Restaurants:

A Long-Term Realignment

• Partner directly with regional farmers and producers.

If tariffs persist beyond 12 months, Louisiana’s restaurant industry could see a fundamental shift in operations:

• Highlight local ingredients on menus to add perceived value.

• Engineer menus to maximize profitability — emphasizing low-waste, high-margin items.

• Educate staff and guests about sourcing choices and the benefits of supporting local suppliers.

• Experiment with LTOs to stay flexible and responsive to supply chain shifts.

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• More emphasis on hyper-local, seasonal menus.

• Increased use of dynamic pricing tools.

• Greater consolidation as smaller operators feel intensified pressure.

Still, Harris remains confident in the industry’s ability to navigate what’s ahead.

“The strength of our industry has always been its ability to adapt,” he said. “Staying nimble, resourceful, and communitydriven will be the keys to getting through this.”

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LRA Shows Strength at National Public Affairs Conference April 1-3, 2025, more than 600 restaurateurs from across the country gathered in Washington, D.C., for the National Restaurant Association’s annual Public Affairs Conference — and Louisiana made its mark. With more than 30 LRA members attending, Louisiana had the second-largest state delegation in attendance, a clear illustration that although our state is small, our restaurant community is highly motivated to improve the legislative and regulatory environment for our industry.

The first day of the conference was packed with issue education sessions, a State of the Industry address, and a keynote panel featuring two political heavyweights: Kellyanne Conway, former campaign manager for Donald Trump’s 2016 presidential campaign, and Jim Messina, campaign manager for Barack Obama’s 2012 reelection campaign. Their lively discussion provided attendees with key insights into the political landscape and what lies ahead for restaurants and small businesses.

At the heart of the Public Affairs Conference were three main issues that restaurateurs discussed directly with their congressional delegations: 1. Support for the Credit Card Competition Act One of the major burdens on restaurants — especially small, independent operators — is the skyrocketing cost of credit card swipe fees. The Credit Card Competition Act (CCCA) is bipartisan legislation designed to create competition in the broken credit card processing market. It would prohibit the nation’s largest banks from limiting processing options, which would help lower costs, improve security, and save businesses and consumers an estimated $16 billion a year.

• Two companies currently control 80% of the credit card processing market.

• Swipe fees are among the highest operating expenses for restaurants, behind only food and labor.

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• U.S. swipe fees are some of the highest in the world and have more than doubled over the past decade, costing businesses over $187 billion in 2024.

• Small business operators pay the highest swipe fee rates due to their lower transaction volumes.

If passed, the CCCA would drive down swipe fees without affecting small banks or credit unions and would not eliminate popular credit card rewards programs. In fact, it could help spur innovation and reduce fraud, creating a healthier, more competitive financial environment for businesses and consumers alike.

2. Need for Supportive Tax Policy Restaurant operators emphasized the importance of tax laws that foster growth, job creation, and economic stability.

Specifically, they advocated for: • The Main Street Tax Certainty Act, which would make the Qualified Business Income (QBI) deduction permanent. This 20% tax deduction is crucial for small businesses operating on slim margins, helping owners reinvest in their businesses through hiring, expansion, and wage increases.

often earn far more — in many cases, $27 an hour or more — through customer tips.

The tip credit model benefits everyone: • Employees can earn significantly higher wages.

• Operators can hire more waitstaff.

• Customers enjoy better service without steep menu price increases.

Efforts to eliminate the tip credit at the federal and local levels would threaten this successful system, potentially reducing worker earnings, increasing restaurant costs, and driving up menu prices. Louisiana restaurateurs urged lawmakers to protect the tip credit and maintain the flexibility and opportunities it provides to the hospitality workforce.

Standing Strong for Louisiana Restaurants The strong turnout from LRA members at the 2025 Public Affairs Conference reflects the vitality and unity of Louisiana’s restaurant community. Our restaurateurs are deeply committed to making their voices heard — and advocating for policies that will allow our businesses, our employees, and our communities to thrive.

For more information about these issues and how you can get involved, visit Restaurant.org or contact the Louisiana Restaurant Association.

• The Accelerate Long-term Investment Growth Now (ALIGN) Act, which would restore the ability to fully deduct capital expenses like kitchen equipment and renovations in the year they are purchased, rather than spreading deductions over several years.

• The American Investment in Manufacturing and Main Street (AIMM) Act, which would restore the full deductibility of business interest expenses, supporting restaurant investments in infrastructure and growth.

In addition to these priorities, restaurateurs advocated for enhancements to the Work Opportunity Tax Credit, extension of the Paid Family and Medical Leave Tax Credit, and the repeal of the estate tax — all reforms aimed at securing the financial future of family-owned businesses.

3. Preserving the Tip Credit The final major issue was preserving the tip credit compensation model. Under this system, tipped employees are guaranteed at least minimum wage but

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Advocating for Restaurants: 75+ Bills Under Watch by the LRA this Legislative Session

by Wendy Waren

The 2025 Regular Legislative Session opened with an ambitious agenda from state leaders pushing sweeping reforms in education, economic development, and regulatory policy—many of which intersect with the business interests of Louisiana’s restaurant and hospitality industry.

ingredient restrictions. As the session unfolds, the LRA remains focused on advocating for policies that protect restaurant operators from excessive regulation, preserve operational flexibility, and foster a sustainable economic environment for hospitality businesses across the state.

Governor Jeff Landry’s opening address emphasized a reduction in government mandates, the insurance crisis caused by hurricane damage and rising litigation, and reducing regulations and modernizing occupational licensing requirements. These priorities align with broader efforts to create a more business-friendly environment and reduce bureaucratic burdens.

Wage and Employment Issues Dominate Again

At the same time, several Republican lawmakers are advancing proposals that traditionally fall on the left side of the policy spectrum. These include eliminating taxes on tip income and banning seed oils in statefunded meals—signals of growing interest in consumer protection and health regulation from unexpected corners.

Meanwhile, Democratic legislators are doubling down on mandates and expanding government oversight through proposed increases to the minimum wage, required paid leave policies, and additional workplace protections related to wage history inquiries, discrimination, and gender identity.

The Louisiana Restaurant Association (LRA) is currently tracking more than 175 bills that touch nearly every aspect of restaurant operations—from employment and taxation to food safety, public health, and

Bills affecting employment practices and compensation continue to lead the way this session. Among the most prominent:

No Tax on Tips & Overtime The No Tax on Tips Act was introduced at the federal level on January 16, 2025, in the U.S. House of Representatives and referred to the House Committee on Ways and Means — its last recorded action. Since then, the conversation has gained momentum at the state level, including here in Louisiana, where two state bills aim to exempt tip and/or overtime income from state withholding taxes.

While the LRA is monitoring these state bills closely, it’s still early in the session, and detailed fiscal notes and likelihood of passage are pending. Across the country, more states are looking at similar measures, inspired by the federal initiative and backed by tipped wage earners.

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Minimum Wage Mandates The LRA continues to oppose the establishment of a state minimum wage, maintaining that market conditions—not government mandates—should drive compensation levels. Since the COVID-19 pandemic, wages in the hospitality industry have risen 30–40%, driven by competitive labor demand, not legislative mandates.

Paid Leave, Discrimination & Wage Transparency Several bills seek to: • Mandate paid leave policies, • Prohibit wage history inquiries, • Expand protections based on gender identity and sexual orientation (already federally protected), • And establish new reporting or liability rules for wage practices.

We continue to push back against one-size-fits-all mandates that ignore the unique needs of small, local businesses.

New Issues: Food Safety and Nitrous Oxide SB 177, targeting food allergen awareness training, would create a mandate for restaurants to implement new staff education programs. However, the LRA has long offered ServSafe Allergens, a voluntary, online training option available for over a decade to front- and back-of-house teams. We’re reviewing whether this mandate is truly needed—and at what cost.

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Meanwhile, SB 98 by Sen. Meyers would restrict access to nitrous oxide, potentially impacting restaurants, ice cream parlors, and coffee shops that use it in culinary applications. The LRA advocates that restaurants retain access for legitimate business purposes.

Food Allergen Awareness Legislation Senate Bill 177 by Senator Gerald Boudreaux seeks to require food allergen awareness training as part of the food safety certification process for foodservice establishments. The LRA is closely monitoring this bill to ensure that it does not impose new burdens beyond what managers already learn through existing ServSafe coursework. The bill has not yet been scheduled for a hearing as of May 5.

Workers’ Comp: A Call for Reform The LRA is also engaging on multiple bills related to workers’ compensation. The state’s medical fee schedule hasn’t been updated in decades, allowing hospitals and doctors to charge more than traditional health insurance allows. As a result, medical bills under Workers’ Comp are inflating the cost of claims, which in turn increases insurance premiums for policyholders.

This issue has been recognized by Governor Landry, who addressed it directly in his opening speech to the Legislature on April 14.

Looking Ahead As the session progresses, the LRA will continue advocating for restaurant-friendly policies, monitoring new developments, and providing updates to members.

Whether it’s defending your bottom line from unfair taxes or preventing tech-driven reservation fraud, we’re here to ensure your voice is heard at the Capitol.

Lawmaker Seeks Ban on Third-Party Reservation Trading Apps in Louisiana HB 90 Targets “Restaurant Reservation Fraud” as LRA Raises Alarm on Unauthorized Resale Platforms A new bill introduced in the Louisiana Legislature would prohibit third-party apps from selling restaurant reservations without explicit agreements from the restaurants themselves. House Bill 90, authored by Rep. Troy Hebert, R-Lafayette, and supported by the Louisiana Restaurant Association (LRA), is in response to the rise of reservation trading platforms like Appointment Trader, Dorsia, and Wuw Wuw. These apps allow users to buy and sell high-demand restaurant reservations—often at inflated prices and without the restaurant’s knowledge or consent. For example, a Saturday night reservation at Brennan’s in New Orleans was recently listed for $235, and during Super Bowl weekend, a reservation at Antoine’s reportedly sold for over $2,100.

The Problem: Empty Tables, Unprepared Staff, and Artificial Scarcity LRA Vice President of Communications Wendy Waren said these platforms are creating “artificial scarcity” by hoarding and reselling reservations without involving the restaurant. If the reservation goes unsold, the table sits empty. “It’s like somebody’s hijacking the process,” she said.

These no-show situations cost restaurants revenue and throw off operations. Unlike traditional cancellations, the restaurant has no way of knowing who the real guest is, whether they’ll arrive, or if they have dietary needs, time constraints, or special occasions that the restaurant staff would normally prepare for.

How HB 90 Works The proposed legislation would ban third-party companies from offering or facilitating restaurant reservations unless they have a contractual agreement with the establishment. The bill is modeled after similar laws passed in New York and Arizona, where industry groups have raised concerns about software bots and black-market-style bidding systems.

According to Waren, HB 90 seeks to protect the restaurant-consumer relationship and prevent bad actors

from monetizing access to Louisiana’s most sought-after dining rooms without giving restaurants any control or compensation.

The Industry Debate Appointment Trader’s founder, Jonas Frey, defends the platform, arguing that it helps eliminate no-shows by giving people the option to resell reservations they can’t use. Frey says the site includes safeguards, such as suspending accounts that don’t fulfill a minimum percentage of completed trades.

While some restaurateurs, including Antoine’s marketing director Lisa Blount, are open to innovation, they express concern about the loss of customer connection. “There’s a lot more to coming to our restaurant than just buying a ticket,” said Blount, citing the personalized preparation that staff provide when they know who is coming and why.

National Trend, Local Impact As online platforms seek to disrupt the traditional reservation model, Louisiana joins a growing list of states considering regulation. While the apps pitch themselves as marketplaces that help diners and restaurants alike, HB 90 reflects growing concern that these tools may do more harm than good—especially in a city like New Orleans, where hospitality is personal, and reputation is everything.

The LRA supports the bill as a step toward protecting restaurant operations, staff planning, and the integrity of the dining experience. As with many emerging technologies, the challenge lies in balancing consumer convenience with business rights and service quality.

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Seed Oil Disclosure Mandate Proposed in SB 14 Raises Industry Concerns

A provision in Senate Bill 14, introduced by Senator Patrick McMath, could impose new disclosure requirements on restaurants that use seed oils in food preparation. The bill, which covers a broad spectrum of nutrition and public health policies, would require all food service establishments to display a disclaimer if they cook or prepare food using certain commonly used seed oils.

If passed, this new rule would take effect on January 1, 2027, and would apply to oils such as canola, soybean, corn, cottonseed, sunflower, safflower, and grapeseed— all of which are widely used across the foodservice industry for frying, dressings, marinades, and baked goods.

Under the bill, restaurants would need to clearly post a disclaimer on menus stating, “some menu items may contain or be prepared using seed oils.” Failure to comply would be considered a violation of the

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Louisiana Sanitary Code, possibly leading to regulatory penalties.

While the intent of the legislation is rooted in growing consumer awareness around highly processed oils, the Louisiana Restaurant Association (LRA) is closely monitoring the bill due to its potential cost, operational complexity, and lack of clarity regarding enforcement and implementation.

For operators, switching to alternative oils—such as olive oil, avocado oil, coconut oil, or animal fats—is an option but may be cost-prohibitive or impractical depending on the menu and cooking methods.

The LRA will continue to engage with lawmakers to seek clarity and flexibility for restaurant operators, ensuring that any disclosure requirements are both reasonable and feasible for businesses of all sizes.

Contact: bernie.kaelin@e-hps.com

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LRA Day at the Capitol Highlights Key Legislative Issues and Member Advocacy

On Tuesday, April 29, nearly 60 members of the Louisiana Restaurant Association (LRA) gathered at the Baton Rouge City Club for a networking lunch followed by an advocacy briefing from LRA President and CEO Stan Harris, and guest speakers Senators Franklin Foil and Kirk Talbot, and ATC Commissioner Ernest Legier. Following, the delegation shuttled over to the State Capitol to meet with legislators, and discuss critical issues affecting the hospitality industry, and advocate for the future of Louisiana restaurants and small businesses.

To kick off the lunch program, Harris started by explaining how the education process with lawmakers works, sharing the importance of walking legislators through the restaurant business model and operating expenses, touching on the significance of health and food regulations. His guidance helped demystify the advocacy process for many first-time attendees.

Senator Kirk Talbot, a multi-generational LRA member and owner of Lucky Dogs, provided an in-depth look at insurance reforms. As the Senate Insurance Committee

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Chair, he shared how the fortified roof program is already proving beneficial, leading to lowered homeowner insurance premiums. Talbot also announced that nearly a dozen new insurance carriers have entered the Louisiana market following legislative improvements in the 2024 session. However, he cautioned members, “It’s on the insured to contact their agent every six months to shop their policy—your agent isn’t going to call you and tell you they can save you money.”

Turning to auto insurance, Talbot detailed the work of a legislative task force that met six times between the 2024 and 2025 sessions. By comparing Louisiana’s auto premium costs, claims, and payouts to states like New York and Alabama, the task force revealed Louisiana’s high litigation rate contributes to the staggering $1

billion in bodily injury claims insurers pay annually. “A fender bender in a grocery store parking lot that barely leaves a scratch can turn into a lawsuit 10 months later,” Talbot said, stressing the need for limits on tort reform to reduce costs.

Senator Franklin Foil, Chair of the Senate Revenue and Fiscal Affairs Committee, spoke about the significant strides made during the 2024 Special Session on Tax Reform last fall. He emphasized the importance of reviewing all tax exemptions, constitutionally dedicated funds, and tax credits to ultimately position Louisiana to eliminate the state income tax. Reflecting on the recent failure of Constitutional Amendment 2, Foil noted, “It was a messaging and packaging issue—different items should be voted on separately to give each the attention it deserves.”

Commissioner Ernest Legier of the Office of Alcohol and Tobacco Control (ATC), the only appointee carried over from the previous administration, spoke about his expanded regulatory responsibilities. Starting as a staff attorney and now leading ATC permanently, Legier shared that with just 67 agents, ATC oversees compliance for alcohol, tobacco, hemp-derived products, illegal vending, festivals and human trafficking enforcement. He praised the LRA Advocacy Team, saying working with businesses is the goal, not adversarial relationships.

“I thought it was invaluable to meet and speak with Commissioner Legier and hear the amount of responsibility he has at the ATC,” reflected Michael Disimone, CEO of Link Restaurant Group. “We often forget how busy our public servants are, and how many hats they wear every day—something all hospitality people can appreciate and respect.”

LRA Northshore Member Gavin Jobe, owner of Meribo, said he thought the day at the Capitol was a great opportunity to see the nuts and bolts of how the LRA actively advocates for restaurants to legislators and regulators. “Stan and his entire team do a great job of removing the barrier between restaurants and politicians, giving us a voice.”

First-time LRA Day attendee Chef Ron Iafrate of The Gumbo Stop reflected on the experience, saying, “I learned that real progress in our industry comes not just from the kitchen, but the table—where restaurateurs, representatives, and senators meet to shape a stronger future for Louisiana restaurants and small businesses.”

His sentiment was echoed by other participants who were inspired by the opportunity to engage directly with policymakers and see how critical issues are addressed through dialogue and collaboration.

Through LRA Day, members witnessed firsthand that engagement, education, and persistence are essential ingredients in shaping a stronger future for Louisiana’s restaurant and hospitality industry.

Click Here to Watch Recap

Louisiana Restaurant Association | a la carte | Spring 2025

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May

MAKE TIME for Safety

BURN

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

TYPES OF BURNS

Thermal

Chemical

Electrical

Contact with heat, scalding, Overexertion flames or frostbite.

Contact with corrosive chemicals such as acids.

Repetition

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

Degrees of Burns First Degree • superficial • minor skin damage

• no blisters • heals in 3-5 days with no scarring

Full Thickness • most serious • destruction of all layers of the skin • may include burns to fat, muscle and bone • permanent damage - lack physical sensation and require skin grafts

Partial Thickness • more serious • moderate skin damage with blisters • heals in 10-21 days with some scarring possible Fourth Degree • all skin layers are affected • there is also potential for damage to muscle, tendons, and bone • skin grafts do not work on these severe burns, so much so that fourth-degree burns may require amputation if injury occurs in a limb or extremity

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.

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

Louisiana Restaurant Association | a la carte | Spring 2025

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MARCH 19-20, 2025

The Louisiana Restaurant Association Education Foundation (LRAEF) brought the heat to ‘ the New Orleans Morial Convention Center with the Louisiana Seafood ProStart Invitational, a two-day showdown of culinary mastery and business brilliance! ProStart, a dynamic two-year program in 65 Louisiana high schools, empowers over 2,400 juniors and seniors to sharpen their skills in culinary arts and restaurant management.

Day 1: BRG Hospitality Culinary Competition The energy was electric as 24 ProStart teams battled Iron Chef-style in a thrilling one-hour challenge! Armed with just two butane burners, students crafted a three-course gourmet meal under the watchful eyes of expert judges. Teams were evaluated on food safety, knife skills, technique, creativity, teamwork, and more — all while racing against the clock!

Day 2: Raising Cane’s Management Competition Turning up the intensity, 11 teams pitched their original restaurant concepts Shark Tank-style to a panel of industry leaders. Teams wowed the judges with their innovative menus, business strategies, marketing plans, and critical thinking skills, proving they’re the future of the restaurant industry.

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CLICK HERE TO WATCH THE RECAP

Louisiana Restaurant Association | a la carte | Spring 2025

WINNERS ANNOUNCED!

Winning Culinary Team Ascension Parish ProStart

Winning Management Team Chalmette High School

Instructor: Traci Hymel Students: Olivia Jarreau, Caroline Palmer, Brea Bailey, Ty Landaiche, Esther Chen

Instructor: Elena Hodges Students: Asma Askar, Denim Bell, Norman Morales, Kamryn Simon, Lily Vu

Winning menu: Appetizer: Jicama Salad with Louisiana Grilled Shrimp Entrée: Beef Filet with Blackberry Agrodolce with Potatoes and Root Vegetables Dessert: Lemon Pot de Crème

Winning restaurant concept: La Strada Creole-Italian Cuisine

Second Place

Second Place

Chalmette High School

Hammond High Magnet School

Third Place

Third Place

St. Charles Satellite Center

West Feliciana High School

Fourth Place

Fourth Place

Lakeshore High School

John Ehret High School

Fifth Place

Fifth Place

Mandeville High School

Young Audiences Charter School

THANK YOU TO OUR NATIONAL TEAM SPONSORS! Louisiana Restaurant Association | a la carte | Spring 2025

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2025 LRAEF ProStart Invitational Sponsors

LRAEF Annual Partners

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Louisiana Restaurant Association | a la carte | Spring 2025

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 | Spring 2025

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Chalmette High School ProStart Wins First-Place at Nationals — Asma Askar, Norman Morales, Kamryn Simon, Lily Vu, and Denim Bell — showcased the spirit, creativity, and grit that define Louisiana’s hospitality industry.

Chalmette High School’s ProStart Management Team has captured first place at the 2025 National ProStart Invitational (NPSI) in Baltimore, MD — marking an extraordinary achievement for Louisiana! Their win crowns an incredible journey of perseverance and excellence, having placed 22nd in 2022, 5th in 2023, 6th in 2024, and now first in 2025.

In addition to Chalmette’s national success, Ascension Parish ProStart made an impressive first appearance at Nationals. The culinary team, coached by instructor Traci Hymel, won first place at the Louisiana Seafood ProStart Invitational with a stunning three-course meal featuring a Jicama Salad with Louisiana Grilled Shrimp, Beef Filet with Blackberry Agrodolce, and a Lemon Pot de Crème.

Although they did not place nationally, they represented Louisiana with distinction, continuing their consistent record of top-five placements at the state level.

Their participation was made possible by the generous support of the LRAEF’s National Travel Team sponsors, TABASCO® Brand and Zea Restaurants, whose commitment to developing young culinary and hospitality talent helped make this dream a reality.

“At Zea, travel and shared experiences inspire everything we do — and supporting these talented ProStart students is a natural extension of that spirit,” said Greg Reggio, Chef and Owner of Zea Restaurants and Taste Buds Management. “They’re at the start of their culinary journeys, fueled by curiosity, passion, and a drive to connect through food. We’re proud to help bring their dreams to life and give them the opportunity to shine on a national stage.”

This is the first national ProStart victory for Louisiana since Rayne High School’s culinary team took home first place in 2010, and it highlights the continued strength and momentum of the LRA Education Foundation’s ProStart program.

“Seeing our ProStart students in action is inspiring,” said Stan Harris, President & CEO of the LRA and LRAEF, and Past Chair/Trustee of the NRAEF. “These students have shown incredible engagement and commitment to learning about the restaurant industry. The ProStart curriculum, combined with mentorship from local industry professionals, equips them with real-world skills.

We knew they were ready to shine on the national stage, and they made us proud at the NPSI.” Chalmette’s winning restaurant concept, LaStrada, blended Louisiana’s vibrant Creole flavors with classic Italian cuisine to deliver a standout business plan, menu, marketing strategy, and on-the-spot problem-solving skills. Led by ProStart instructor Elena Hodges, the team

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Louisiana Restaurant Association | a la carte | Spring 2025

Both Louisiana teams competed among more than 400 students from across the country, judged by leading industry professionals. The top five teams in each category earned scholarships to some of the nation’s most prestigious culinary and hospitality education programs — and Chalmette’s team now holds the ultimate bragging rights as national champions.

Their success demonstrates what’s possible when passion, training, and community support come together — and it’s just the beginning for Louisiana’s next generation of hospitality leaders.

A National Labor and Employment Law Firm Serving U.S. Restaurants The attorneys at Fisher Phillips are ready to help you with all of your labor and employment legal issues.

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

Fisher Phillips is a national labor and employment law firm representing employers in labor, employment, civil rights, employee benefits, and immigration matters. Our lawyers are joined by more than 500 attorneys in 37 offices and we are continuing to expand. Our range of experience enables us to bring efficient and practical solutions to today’s labor and employment problems.

LABOR AND EMPLOYMENT COUNSEL TO THE LOUISIANA RESTAURANT ASSOCIATION 201 St. Charles Avenue | Suite 3710 | New Orleans, LA 70170 | Phone: 504.522.3303 | Fax: 504.529.3850

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Atlanta | Baltimore | Bethesda | Boston | Charlotte | Chicago | Cleveland | Columbia | Columbus | Dallas | Denver | Detroit | Fort Lauderdale | Gulfport Houston | Irvine | Kansas City | Las Vegas | Los Angeles | Louisville | Memphis | Minneapolis | Nashville | New Jersey | New Orleans New York Orlando Philadelphia | Phoenix | Pittsburgh | Portland | Sacramento | San Diego | San Francisco | Seattle Tampa | Washington, DC | Woodland Hills Louisiana Restaurant Association | a la carte | Spring 2025

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2025 LRAEF Educator of Excellence: Holly Marchese

The Louisiana Restaurant Association Education Foundation proudly recognizes Holly Marchese, ProStart teacher at John Ehret High School, as the 2025 Educator of Excellence. Marchese was honored on March 19 at the Serving the Future—Celebrating Careers in Hospitality event for her outstanding commitment to her students and the culinary arts.

A ProStart educator since 2013, Marchese played a pivotal role in reviving the program in Jefferson Parish for the 2023-2024 school year. Her background as a restaurant and dining manager at Tulane and Loyola universities enriches her teaching, blending culinary skills with essential business concepts to prepare students for real-world challenges. Under her leadership, John Ehret’s team captured Best Entrée honors at the 2024 Louisiana ProStart Invitational, and she mentored a student who earned the prestigious Emeril Lagasse Foundation scholarship at NOCHI. Her students praise her not only for her expertise but also for her encouragement and personal investment in their success. “Mrs. Marchese consistently inspires us to excel, not only academically but personally, instilling in each student the values of hard work, integrity, and creativity,” said Gabriel Salgado, one of her students. “Her tireless support and encouragement have empowered us to achieve beyond our expectations, making her classroom a space where excellence becomes a daily standard.”

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Louisiana Restaurant Association | a la carte | Spring 2025

As part of her award, Marchese attended the National ProStart Invitational in Baltimore, Maryland, May 2-4, where she connected with other leading educators from across the country. Her passion for her students, her profession, and her community truly make her an educator of excellence.

Where Futures Are Cooked: ProStart Students Go Behind the Scenes ProStart students across Louisiana stepped out of the classroom and into the real world this spring, getting an up-close look at the hospitality and culinary industry.

Through special field trips, restaurant takeovers, and campus visits, these aspiring chefs and hospitality leaders learned directly from the professionals who live it every day. Industry interactions are a vital ingredient in the ProStart program, giving students the inspiration and mentorship they need to build a career in restaurants, hotels, catering, and beyond.

National Team Sendoff at Hot Tails – April 28 Ascension Parish ProStart students gathered at Hot Tails Prairieville for a “National Team” sendoff rally with Executive Chef, mentor, and ProStart alumnus Owen Hohl. Fun Fact: Ascension ProStart Team Captain Caroline Palmer works at Hot Tails in Prairieville fulfilling her necessary hours to receive her ProStart Certificate of Achievement!

Future Flavors Takeover at Ruffino’s – April 9 French Settlement High School ProStart students showcased their culinary talents during the Future Flavors Restaurant Takeover at Ruffino’s Restaurant—Steaks, Seafood, Italian. Under the mentorship of Executive Chef Patrick Trahan and with support from Sysco, these aspiring chefs prepared a three-course lunch of Boursin cheese stuffed fried ravioli in a spicy tomato sauce, a sous vide pork chop with a ratatouille and cannoli for dessert.

Hospitality Industry Tours in Downtown New Orleans-April 30

Inspiration at Nicholls State University – April 24

W.D. & Mary Baker Smith Career Center ProStart students spent the day downtown exploring the hospitality industry firsthand! Big thanks to Luke Restaurant for breakfast and a kitchen tour (lobster photo ops included), the Sheraton New Orleans Hotel for showcasing hotel operations and their expansive foodservice program, and Sodexo USA for an insider look at large-scale culinary management at The National WWII Museum.

Kenner Discovery Health Sciences Academy ProStart students took a field trip to the Chef John Folse Culinary Institute at Nicholls State University! Did you know that the Institute at Nicholls was the first four-year culinary arts degree program in the country?

Louisiana Restaurant Association | a la carte | Spring 2025

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serving the future

presented by

Celebrating Careers in Hospitality

LRAEF Awards $60,000 to Scholars The Louisiana Restaurant Association Education Foundation (LRAEF) invested in the future of the hospitality industry by awarding $60,000 in scholarships to its 2025 LRAEF Scholars Class. These scholarships provided vital support to Louisiana students pursuing careers in the restaurant, foodservice, tourism, and hospitality sectors. Honorees were recognized at Serving the Future: Celebrating Careers in Hospitality, presented by BRG Hospitality, on March 19 in New Orleans.

Recognizing Excellence: Raising Cane’s Chicken Fingers Scholars Award The Raising Cane’s Chicken Fingers Scholars Award, the LRAEF’s most prestigious scholarship, granted $5,000 to four exceptional students who demonstrated a strong commitment to the hospitality industry. Priority was given to ProStart students who had earned the Certificate of Achievement.

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Louisiana Restaurant Association | a la carte | Spring 2025

This year’s recipients were:

• Isabella Russell, University of Louisiana at Lafayette (Second-Year Recipient) • Jonathan Bush, Drexel University • Payge Oller, Louisiana State University • Rontrevius Foreman, Louisiana Culinary Institute

Additional Distinguished Scholarships • Jim Funk Scholarship: Christina Davis, University of New Orleans (Second-Year Recipient)

The LRAEF Scholars are individuals who intend to pursue a career in the restaurant, foodservice, tourism, or hospitality industry. ProStart students, who have or will receive the National ProStart Certificate of Achievement, are given top priority. The 2025 LRAEF Scholars are:

• Christopher Polito Nicholls State University • Hezekiah Harnsberry Culinary Institute of America (San Antonio, TX) • Jayce Tillman Nicholls State University • Layla Odle Louisiana Culinary Institute

• Master of Science in Hospitality and Tourism Management Scholarship: Taralyn Stephens, University of New Orleans

• Makala Henry Delgado Community College • Melissa Webb University of New Orleans • Raven Ross University of New Orleans • Trevor Dieudonne California Polytechnic State University • Whitney Revader Myers University of New Orleans

• Louisiana Seafood Scholarship:

• Olivia Jarreau Nicholls State University

Scott Siebert Jr., Nicholls State University

Industry Support Made It Possible These scholarships were made possible through the generosity of the 2025 LRAEF’s Annual Partners: Joe W. & Dorothy Dorsett Brown Foundation, Louisiana Seafood Promotion & Marketing Board, Raising Cane’s Chicken Fingers, Acme Oyster House, Auto-Chlor Services, Emeril Lagasse Foundation, Baton Rouge Epicurean Society, Sysco, Zea Rotisserie and Bar, Louisiana Hospitality Foundation, and BRG Hospitality.

Louisiana Restaurant Association | a la carte | Spring 2025

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Chapter Cheers A Season of Sips, Swings, and Showcases Since Mardi Gras, our LRA local chapters have been lighting up Louisiana with incredible events that celebrate what we do best — connecting, collaborating, and championing the hospitality industry. Our chapters are the heart of our association, creating opportunities for peer-to-peer networking, professional growth, and community support that strengthen our industry across every parish and plate.

Here’s a look at the celebrations, fundraisers, and festivities that have been keeping the LRA spirit strong!

Cenla Chapter Cenla’s Mardi Gras Magic: Taste of Tradition The LRA Cenla Chapter kicked off the season with its 31st Annual Taste of Mardi Gras on Friday, February 28, 2025, in Alexandria. Dubbed the Mardi Gras Ball for All Y’all, the event drew nearly 2,000 Central Louisiana partygoers for a lively night featuring signature dishes from over 25 LRA member restaurants and rocking entertainment by The Chee Weez. This festive evening isn’t just a crowd favorite — it’s a vital fundraiser for the LRA Education Foundation, supporting ProStart students and helping launch the next generation of culinary talent.

ER CENLA CHAPT

TASTE OF

2025

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Louisiana Restaurant Association | a la carte | Spring 2025

Greater Baton Rouge Chapter Tees, Treats, and Triumphs: GBR Swings into Spring Next up, the Greater Baton Rouge Chapter hit the greens for their Annual Golf Tournament at the University Club of Baton Rouge, March 24, 2025. Participants enjoyed a perfect blend of competitive gameplay and incredible eats and drinks courtesy of LRA member restaurants. A big round of applause to the winning team from the Louisiana Seafood Promotion and Marketing Board — way to bring home the trophy!

Click Here to Watch Recap

Louisiana Restaurant Association | a la carte | Spring 2025

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Acadiana Chapter Spirited Start: A Toast to New Beginnings The Acadiana Chapter hosted its 2025 Board Installation, March 26, 2025, at the stylish Whiskey & Vine in Lafayette, with hosts Patrick and Steve O’Bryan rolling out a warm welcome. 2025 LRA Chair Mark Latter officiated the ceremony, swearing in the newly installed board members and setting a dynamic tone for the year ahead. It was a night filled with camaraderie, cocktails, and a shared commitment to advancing the industry in Acadiana.

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Louisiana Restaurant Association | a la carte | Spring 2025

Bayou Chapter The Best of the Bayou: Cuisine, Comedians and Camaraderie Celebrating a decade, the 10th Annual Bayou Culinary Showcase, April 10, 2025, was a festive evening of culinary delights, held at the Cypress Columns in Gray. Guests were treated to a vibrant taste of the Bayou Region’s finest, with dishes from local restaurants, highenergy entertainment from DJ Rhett, the Cajun Ninja, and Nonc Nu & Da Wild Matous, plus lively auctions that kept the excitement high.

Congratulations to Alumni Grill for snagging the top honor with their unforgettable Korean BBQ Pork Belly Burnt End Tacos with Jalapeño Lime Slaw! Proceeds from this culinary extravaganza benefit the LRA Education Foundation and the Hospitality PAC, ensuring support for both education and advocacy efforts across Louisiana.

Greater New Orleans Chapter Sips, Bites and Bright Notes: GNO’s Spring Social The Greater New Orleans Chapter kept the momentum going with a springtime networking event on April 16, hosted by Chapter President Andy Captain, General Manager of Fleming’s Prime Steakhouse & Wine Bar in Metairie. More than 40 members gathered to enjoy an evening of connection, conversation, and community, featuring Fleming’s signature appetizers and a curated spring wine collection. Cheers to a perfect blend of business and pleasure, GNO-style!

Louisiana Restaurant Association | a la carte | Spring 2025

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Score Big This Sports Season: Learn How with DIRECTV for Business In keeping with our 2025 LRA Membership Engagement Plan, we present to you our partners at DIRECTV for Business with two webinars designed to help you cash in on sports programming.

The Sports Playbook, Parts 1 & 2 Join the Louisiana Restaurant Association and DIRECTV for Business for a two-part educational series crafted to help restaurant and bar owners maximize guest traffic and revenue during live sports seasons. From understanding fan behavior to creating an atmosphere that keeps customers coming back, you’ll learn proven strategies to turn every game day into a sales opportunity.

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In each session, you’ll also discover how DIRECTV for Business can support your success by delivering unmatched access to premium sports programming— including the Collegiate Sports Network and NFL Sunday Ticket—with solutions built specifically for hospitality venues.

Whether you’re looking to elevate the guest experience, attract loyal sports fans, or stand out from the competition, this series is your playbook for game day profitability.

The Sports Playbook Part 1:

The Sports Playbook Part 2:

How Collegiate Sports Can Fill Your Seats and Boost Your Sales

Score Big with NFL Sunday Ticket at Your Bar or Restaurant

Tuesday, June 10, 2025 9:30 – 10:30 a.m. (CST)

Wednesday, July 9, 2025 3– 4 p.m. (CST)

REGISTER HERE

REGISTER HERE

Louisiana Restaurant Association | a la carte | Spring 2025

KEEP CUSTOMERS ENTERTAINED WITH THIS SPECIAL

DIRECTV OFFER FOR DIRECTV OFFER FOR LRA MEMBERS BUSINESS ENTERTAINMENT™ PACK

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A SUBSCRIPTION TO ANY OF THE ABOVE PACKAGES INCLUDES:

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• Up to 5 HD Receivers

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24-month DIRECTV programming agreement required.

Offers end 2/1/2026. New commercial customers only. Regional Sports fee of $3.99/mo. applies to COMMERCIAL XTRA PACK

For more information, please contact: Brian Watkins 404-643-4252 | bwatkins@directv.com ^Local channels eligibility based on service address. Not all networks available in all markets.

Offer ends 2/1/2026. BUSINESS SELECT PACK OFFER: Purchase of 24 consecutive months of BUSINESS SELECT PACK (regularly $79.99/mo.) required. Upon DIRECTV System activation, DIRECTV will bill the new customer’s account the discounted rate of 20% off the national retail rate, equaling $67.09/mo., with a maximum yearly increase of no more than 5%. TV Access fee of $12/mo. apply for each receiver. COMMERCIAL ENTERTAINMENT PACK OFFER: Purchase of 24 consecutive months of COMMERCIAL ENTERTAINMENT PACK (regularly $119.99/mo.) required. Upon DIRECTV System activation, DIRECTV will bill the new customer’s account the discounted rate of 20% off the national retail rate, equaling $95.79/mo., with a maximum yearly increase of no more than 5%. TV Access fee of $12/mo. apply for each receiver. COMMERCIAL XTRA PACK OFFER: Purchase of 24 consecutive months of COMMERCIAL XTRA PACK (regularly $179.99/mo.) required. Upon DIRECTV System activation, DIRECTV will bill the new customer’s account the discounted rate of 20% off the national retail rate, equaling $143.79/mo., with a maximum yearly increase of no more than 5%. TV Access fee of $12/mo. apply for each receiver. IF BY THE END OF THE CONTRACTED PERIOD CUSTOMER DOES NOT CONTACT DIRECTV TO CHANGE SERVICE, THEN ALL SERVICES WILL AUTOMATICALLY CONTINUE AT THE THEN-PREVAILING RATES. IN THE EVENT YOU FAIL TO MAINTAIN YOUR PROGRAMMING AGREEMENT, YOU AGREE THAT DIRECTV MAY CHARGE YOU A PRORATABLE EARLY CANCELLATION FEE EQUIVALENT TO THE MONTHLY SUBSCRIPTION FEE TIMES THE NUMBER OF MONTHS REMAINING IN THE 24-MONTH COMMITMENT PERIOD. LIMIT ONE DISCOUNTED RATE OFFER PER ACCOUNT. In certain markets, programming/pricing may vary. HD ACCESS: To access DIRECTV HD programming, HD equipment is required. Number and type of HD channels vary by package. 24-month base programming agreement required. HARDWARE OFFER: Programming agreement, as defined by customer’s commercial programming rate card, required. Up to 5 HD Receivers included per commercial location. Offer available to new commercial customers in commercial structures no more than three stories high. No single-family residences allowed. Make and model of system at DIRECTV’s sole discretion. Offer void where prohibited or restricted. All DIRECTV Receivers must be continuously connected to the same land-based phone line or the Internet. Taxes not included. Receipt of DIRECTV programming subject to terms of DIRECTV Commercial Customer Viewing Agreement; copy provided with new customer information packet. INSTALLATION: Standard professional commercial installation included. Complex/custom installation extra. DIRECTV programming, pricing, terms and conditions subject to change at any time. Applicable use tax adjustment may apply on the retail value of the installation. MUSIC CHOICE PREMIUM: Upon DIRECTV System activation, DIRECTV will bill customer’s account $29.99/mo. for Music Choice Premium, a discounted of 25% off the national retail| arate At the2025 end of the contracted period, Louisianarate Restaurant Association la ($44.99/mo.). carte | Spring Music Choice Premium will automatically continue at the then-prevailing rate. ©2025 DIRECTV. DIRECTV and all other DIRECTV marks are trademarks of DIRECTV, LLC. All other marks are the property of their respective owners. Offer is exclusive to National Restaurant Association Members only.

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Think Non-Profits Don’t Pay Sales Tax? Think Again!

At the Louisiana Restaurant Association, we frequently receive questions from our members regarding sales tax exemptions for non-profit organizations. Many assume that being a “tax-exempt” organization automatically means exemption from all taxes, but that is not the case.

This clarification comes from the Louisiana Department of Revenue Attorney, Tax Policy and Planning, and we encourage restaurant operators, event venues, and their accounting teams to take note.

Do Non-Profit Organizations Pay Sales Tax on Food Purchases?

In Louisiana, non-profit organizations that are exempt from federal income tax under 501(c)(3) are not automatically exempt from state sales tax. If food is prepared and served at a restaurant or event space, it is generally subject to Louisiana state sales tax, regardless of the organization’s tax-exempt status.

Key Louisiana Sales Tax Regulations: • Louisiana Revised Statute (R.S.) 47:301(12)(a) defines a taxable sale as the transfer of possession of property in exchange for payment, including the preparation and serving of food for consumption on the premises.

• La. Admin Code. tit. 61, Pt I, § 4301 reinforces that food served at restaurants or event spaces is taxable.

Are There Any Exemptions?

Yes, some organizations are exempt, but only under specific circumstances.

Who is Exempt?

Government Entities & Public Institutions • Government agencies, public universities, and public schools are fully exempt from state and local sales taxes, including on food purchases.

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Louisiana Restaurant Association | a la carte | Spring 2025

• These entities must provide a sales tax exemption certificate to vendors. If documentation is unavailable, vendors can verify the exemption with the Louisiana Department of Revenue (LDR).

Non-Profits with Specific Sales Tax Exemptions • Some non-profit organizations may have a Louisiana state sales tax exemption, but this is not automatic.

• Vendors should presume tax is due unless the customer provides proof of exemption.

What Should Restaurants and Event Venues Do? 1. Ask for Documentation – If a non-profit claims sales tax exemption, request a valid Louisiana sales tax exemption certificate.

2. Verify Government Exemptions – For public institutions, a quick check with LDR can confirm their status.

3. When in Doubt, Charge Sales Tax – Unless an organization proves exemption, vendors should collect and remit sales tax to avoid liability.

Final Takeaway While non-profit organizations are often exempt from federal income tax, this does not automatically extend to Louisiana state sales tax. Food prepared and served at restaurants or event spaces is generally taxable, unless a specific exemption applies.

For further details, consult with your CPA, bookkeeper, or contact LRA Communications at communications@lra.org.

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

Louisiana Restaurant Association | a la carte | Spring 2025

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Practical Workforce Technology Strategies for Independent Restaurants The latest workforce technology report from the National Restaurant Association highlights trends shaping the industry. While many insights come from large national chains, independent restaurants, multi-unit operators, and franchisees often have different needs and financial constraints. Here’s how LRA members can leverage workforce technology in a practical and cost-effective way.

environment, ensuring employees feel valued and engaged.

4. Leveraging Data for Smarter Hiring Decisions

1. Streamlining Employee Training with Digital Tools Technology-driven training systems can improve efficiency, reduce turnover, and ensure consistency in service. While major brands have proprietary platforms, independent operators can access similar benefits through RestaurantOwner.com, which offers training modules, progress tracking, and customizable learning tools. LRA members receive exclusive discounts, making it an affordable solution for staff development.

2. Optimizing Scheduling and Labor Management Labor costs and scheduling complexities are a challenge for independent restaurants. Workforce management software can help optimize schedules, reduce overtime, and enhance employee satisfaction. Many platforms integrate with POS systems to provide real-time insights, allowing operators to make data-driven staffing decisions.

3. Enhancing Employee Retention Through Culture and Engagement A strong workplace culture contributes to employee retention. Digital engagement tools, such as internal communication apps and performance tracking software, allow managers to recognize top performers and keep teams motivated. RestaurantOwner.com provides access to tools and strategies to foster a positive work

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Louisiana Restaurant Association | a la carte | Spring 2025

Recruitment technology, such as applicant tracking systems, can streamline the hiring process. While large chains have dedicated HR teams, independent operators can access hiring resources through RestaurantOwner. com, which includes templates, best practices, and selection systems tailored for small restaurant teams.

5. Implementing Cost-Effective Compliance & Operational Checklists Maintaining compliance with labor laws and operational standards is easier with digital checklists and automated workflows. RestaurantOwner.com offers a library of customizable checklists and standard operating procedures to help independent restaurants stay organized and compliant.

Affordable Access to Workforce Technology Resources for LRA Members LRA members can gain access to RestaurantOwner.com at a discounted rate, ensuring they have the necessary tools to enhance training, hiring, and operations without breaking the budget. Whether you need structured training programs, scheduling solutions, or compliance checklists, RestaurantOwner.com provides independent operators with cost-effective workforce management resources.

For more information or to sign up for a discounted subscription, visit RestaurantOwner.com or contact the LRA team today.

Compete and Shine: Two Amazing Opportunities for LRA Member Chefs and Bartenders!

The Louisiana Restaurant Association (LRA) is proud to highlight two exciting competitions where our talented members can showcase their skills, creativity, and passion. Whether you’re a chef ready to rule the seafood world or a bartender ready to shake things up with a Bourbon twist, these are opportunities you don’t want to miss!

Louisiana Seafood Cook-Off: Call for Chefs!

Four Roses Bourbon “Twist on a Classic” Cocktail Competition

The 18th Annual Louisiana Seafood Cook-Off is headed to the Northshore for the first time ever! Compete for the title of King or Queen of Louisiana Seafood and the chance to represent Louisiana at the Great American Seafood Cook-Off during the LRA Showcase!

Bartenders — put your spin on a classic cocktail featuring Four Roses Bourbon and impress a live panel of judges!

📅 Friday, June 27, 2025 The Harbor Center, Slidell

Winner will take home $1,000, and the runnerup will win $750. All 10 selected bartenders will receive a $200 stipend to help cover ingredients, travel, and parking.

Eligibility: Executive chefs at free-standing Louisiana restaurants that are current LRA members.

Deadline: May 30, 2025

Sunday, August 3, 2025 at 3:30 p.m.

LRA Showcase

This competition is proudly sponsored by Republic National Distributing Company and the Louisiana Restaurant Association.

Eligibility: Must be 21+ and employed by an LRA member

Applications due June 24, 2025

Click here to enter the Seafood Cook-Off

Click Here to Apply

Louisiana Restaurant Association | a la carte | Spring 2025

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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

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.

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

PAYMENT SYSTEMS & PAYROLL Heartland Payment Systems Heartlandpaymentsystems.com Large Group Insurance Contact your insurance broker and ask for your LRA member UnitedHealthcare quote.

For more info, contact HealthcareHQ@restaurant.org

LRA Workers’ Comp Debbie Cuccia (800) 256-4572 www.LRASIF.org Workers’ Compensation Claims Hotline LRA Self Insurer’s Fund (877) 257-2743

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

Pharmacy Discount Card Free program (not insurance) with discounts on most FDA-approved prescription medication.

For more info, contact HealthcareHQ@restaurant.org

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

Rob Conrad (615) 401-2908

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

ADA RESOURCES ADA Toolkit Free to Members Call the LRA Communications Dept.

(504) 454-2277

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 | Spring 2025

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...........................................................................................7 www.bmi.com (404) 261-5151 DIRECTV FOR BUSINESS...............................................39 www.directtv.com (404) 643-4252 FISHER PHILLIPS...............................................................29 www.fisherphillips.com (504) 522-3303 HEARTLAND PAYMENT SYSTEMS..............................19 www.heartlandpaymentsystems.com (888) 963-3600 LOUISIANA SEAFOOD.......................................................27 www.louisianaseafood.com (225) 342-0552

For advertising information, please contact Wendy Waren, SVP of Communication: 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.

LRA WORKERS’ COMP.................................................... 23 www.lrasif.org (504) 454-2277 ODP BUSINESS SOLUTIONS.........................................7 www.odpbusiness.com (888) 263-3423 PERFORMANCE FOODSERVICE..................................45 www.performancefoodservice.com (504) 733-5200 PJ’S COFFEE.........................................................................IFC www.pjscoffee.com (985) 792-5899 SERVSAFE.............................................................................15 www.servsafe.com SYSCO FOODSERVICE....................................................41 www.sysco.com (504) 731-1015 THE BOOKKEEPER............................................................11 www.thebookkeeper.com (504) 521-1010

National Reach,

Local Service.

OUR CUSTOMERS ARE AT THE HEART OF EVERYTHING WE DO.

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 | Spring 2025

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Louisiana Restaurant Association | a la carte | Spring 2025