a la carte - Summer 2022

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Louisiana Restaurant Association | a la carte | Summer 2022

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Letter from the Chair Dear LRA Members, Summertime is here and that means it’s time for the LRA Showcase! For 69 years, the Louisiana Restaurant Association has presented this informative and interactive event to benefit our members. We guarantee there is something that can help you improve your business, profitability or efficiency whether you are a restaurant, hotel, bar, caterer, venue or an associate member. This two-day market place – held August 6-7 – is held to allow our members to take a little time away from their businesses and explore the landscape of new and innovative products, technology, equipment, services, or food and beverage options.

Join LRA Showcase Chair Scott Taylor, president and Chief Operating Officer of Walk-On’s on Saturday, August 6 at 9:45 a.m. (Hall I) as we recognize our Showcase sponsors and welcome special guest NRA Chair Lance Trenary, CEO of Golden Corral Corporation for the opening ceremony! Make plans to attend the Showcase to expand your tools to better address the challenges our industry faces at present. Our exhibitors come from across the United States, and many are local purveyors who want to show how their product or service can help you increase your profitability, and gain valuable industry knowledge while expanding relationships.

During both Showcase days, the Kitchen Counter area presented by Republic National Distributing Company will feature a lineup of speakers on relevant and timely topics. The diversity of subjects addresses items within the four walls of your restaurant and external ones that impact traffic through your doors.

Want to further your career with specific training? Visit the Education Expressway located on Aisle 100. In this area, you’ll meet the team from the LRA Education Foundation and representatives from our partner colleges and industry focused training from across Louisiana. This area is designed to help you establish or expand relationships with restaurant and hospitality programs like the LRAEF’s ProStart program, which are training the next generation of our workforce. If you’re looking for attracting or retaining staff, this is a great way to create a pipeline to your restaurant.

On Saturday, listen for the police sirens and the drums which signals the start of the 15th Annual Great American Seafood Cook-Off – held in conjunction with the LRA Showcase! Chefs from 15 states will compete for the title for King or Queen of American Seafood. Winner of the Louisiana Seafood Cook-Off held June 7 in Lafayette, Chef Amanda Cusey of Villa Harlequin in Lake Charles will represent the Bayou State, and of course will be showcasing Louisiana Seafood—center of the plate. Special thanks to the Louisiana Seafood Promotion Board and Lt. Governor Billy Nungesser for continuing this successful partnership.

Don’t sleep on Sunday at the Show! We’ll host the Big Easy Bartender’s Bash, where attendees can vote for their favorite beverage among the 10 competitors’ libations—featuring Jameson Irish Whiskey. Later in the afternoon, join me in the Kitchen Counter area on Aisle 100 to hear the Closing Keynote Speaker Brandon Landry, Founder and CEO of Walk-On’s Sports Bistreaux. As the developer of this Louisiana-grown restaurant brand, it has shown rapid expansion. Brandon will share many of the lessons he’s learned as Walk-On’s charts its path to 100 locations and his two newest concepts: Supper Club Baton Rouge and Smalls Sliders. And he’s not afraid to share what didn’t work too!

The LRA Showcase means big business in the Big Easy. By day, experience the show, by night; dine out at your favorite LRA member’s restaurants, many featuring Coolinary menus offering great choices and value.

Enjoy music, attractions and more! It’s a fantastic opportunity to learn how to improve your business, renew friendships and do all of it while enjoying our world-renowned spirit of hospitality.

Can we count on you to join us? I’ll be there and look forward to seeing you at the LRA Showcase!

Sincerely,

Michael Boudreaux Juban’s and SoLou Restaurants, Baton Rouge 2022 LRA Chair

Louisiana Restaurant Association | a la carte | Summer 2022

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Letters to the Editor

Dear LRA Members, Thank you so much for your continued Hospitality PAC contribution and support to my campaign!

As the 2022 Regular Legislative Session comes to a close, I realize just how humbled and honored I am to represent my constituents in District 90. However, while I am here for them – I am able to do what I do because of each of you.

Dear LRA, I wanted to thank your entire crew at the LRA for doing an outstanding job promoting and managing Restaurant Week New Orleans. We had many locals come in for our Restaurant Week Menu, and I attribute that in large part to your assertive efforts. Y’all were on TV, social media and I even saw your ads when I read Page Six. This was a great boost to remind locals about all of the wonderful restaurants in New Orleans, and it created excitement for our industry before the summer slump. We greatly appreciate everyone’s hard work.

Sincerely, Denise Gratia Director of Marketing Muriel’s Jackson Square

If I can do anything to further show my gratitude or assist restaurants in any State matter, please do not hesitate to contact me.

With gratitude, Mary DuBuisson

Dear LRA Hospitality PAC, I want to thank the LRA for sponsoring the Appreciation Dinner for our House Legal Affairs staff and the House Sergeant at Arms Office. The staff was really appreciative for the event and enjoyed themselves thoroughly.

Also, thank you for the Hospitality PAC contribution. Maintaining public office requires many components, one being funding, and this contribution will certainly help in defraying my campaign expenses.

My sincere gratitude, Gregory Miller State Representative, House District 56

Dear LRA Education Foundation, Summer Educator Institute in New Orleans was an experience of a lifetime! Thank you for all you did to better equip us to train our students this upcoming school year and for their futures. It was truly incredible! Thank you again.

Sherry Helms ProStart Educator Lakeview Jr./Sr. High School, Campti, Louisiana

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National and Local Restaurant News

Learn about what’s next for the RRF, House Data Privacy Bill, Ocean Shipping Reform Act, and how Louisiana restaurants came out strong this Legislative Session.

Louisiana Restaurant Association 2700 N. Arnoult Rd. Metairie, LA 70002 Tel: (504) 454-2277 or (800) 256-4572 Fax: (504) 454-2299 www.LRA.org President & CEO: Stan Harris Editor-In-Chief: Wendy Waren wwaren@LRA.org Marketing Manager: Ethan Housen ehousen@LRA.org

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Showcase Central

You’ll find everything you need to navigate our 2022 LRA Showcase. This includes speaker topics & times, a floor plan and exhibitor list to get you started on the right foot!

30 Restaurant Week New Orleans keeps summer time rolling strong Learn more about the unique offerings of three iconic New Orleans establishments.

Brigtsen’s Restaurant, Restaurant R’evolution and Jack Rose Restaurant all showcase their originality center of plate.

34 Chapter Events are back!

Get the details on chapter events coming up across the state, like Baton Rouge’s first Oktober Fest.

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LRA Education Foundation continues to grow their reach Read more about the recent donations and happenings of our Education Foundation and how revamping the annual Summer Training was just the right idea.

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

LaRestaurantAssoc

LaRestAssoc

LaRestAssoc

LaRestaurantAssoc

Louisiana Restaurant Association

Multimedia Specialist: Brian Rome brome@LRA.org Social & Digital Media Coordinator: Nicole Koster nkoster@LRA.org à la carte (USPS 1920) is the official publication of the Louisiana Restaurant Association. Published quarterly by the Louisiana Restaurant Association.

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

Call Ethan Housen at (504) 636-6516.

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

Cover Photo by Jeff Pounds Photography Louisiana Restaurant Association | a la carte | Summer 2022

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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.

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.

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Hopes of Replenishing RRF Dashed by Senate National Restaurant Association Statement on Small Business COVID Relief Act of 2022 vote On May 19, 2022, the U.S. Senate failed to advance the Small Business COVID Relief Act of 2022 (S. 4008), ending the possibility of replenishing the Restaurant Revitalization Fund (RRF). The vote is a devastating blow to the restaurant industry and small business operators.

“Throughout the pandemic, restaurants focused on serving their communities. When government-mandated closures shuttered dining rooms, restaurants found a way to shift operating models and keep employees on the payroll. When first responders needed a hot meal, restaurants stepped in to help in cities and towns across the country,” said Michelle Korsmo, President & CEO of the National Restaurant Association. “When Congress offered these restaurants the RRF lifeline, restaurant owners and operators made business decisions based on those commitments. Restaurants that are still trying to make up for what was lost in the pandemic today are struggling with workforce shortages, record-high inflation, and supply chain constraints. Today’s vote will further exacerbate those challenges and result in more economic hardships for the families and communities across the country that rely on the restaurant and foodservice industry.”

“Today, a Senate filibuster dashed the promise made to more than 177,000 small business owners in communities across the country” said Sean Kennedy, Executive Vice President of Public Affairs for the National Restaurant Association. “These restaurant owners believed the creation of the Restaurant Revitalization Fund was a down payment, and that the Senate would complete the mission with this vote. A bipartisan majority voted to begin debate on this critical legislation, but it wasn’t the 60 votes needed. While there are valid questions about government spending and inflation, restaurants should not be caught in the crossfire. We applaud the leadership of Senate Majority Leader Chuck Schumer (D-NY), as well as Senators Ben Cardin (D-MD), Roger Wicker (R-MS) and Kyrsten Sinema (D-A Z) for their work in creating and pressing to replenish the RRF.” The $48 billion Small Business COVID Relief Act of 2022 (S. 4008), introduced by Sens. Ben Cardin (DMD) and Roger Wicker (R-MS), included $40 billion for RRF replenishment and $8 billion in support for other

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Louisiana Restaurant Association | a la carte | Summer 2022

industries deeply impacted by the pandemic. The House passed the Relief for Restaurants and other Hard Hit Small Businesses Act of 2022 (H.R. 3807), that included $42 billion to replenish the RRF, on April 7. Both political parties agreed that the RRF should be replenished but couldn’t reach a consensus on how to pay for it.

Democrats generally wanted to treat replenishment as emergency spending, while Republicans generally wanted existing funds reallocated.

The American Rescue Plan established the RRF with $28.6 billion that Senate Majority Leader Charles Schumer (D-NY) called a down payment to restaurants. More than 278,000 restaurants applied for funds from the RRF, but only 101,000 applications were funded before the Small Business Administration ran out of funding. By leaving 177,000 without aid, the Federal government essentially picked winners and losers, among direct competitors, based on chance, not need.

The program’s initial round of funding, which operators used primarily to pay off debt and meet payroll, was a resounding success. According to Association research, more than 900,000 restaurant jobs were saved, and 96% of recipients report that the funds helped their establishments remain open.

But those that did not receive funds are still languishing.

In fact, 62% of operators say their restaurant accumulated additional debt since the beginning of the pandemic; 57% said their restaurant fell behind on expenses. Industry-wide, eating and drinking establishments lost $300 billion in sales the first year of the pandemic.

Even though the restaurant industry appears to be recovering from a consumer spending perspective, for restaurants, most of which operate on 3-5% pre-tax profit margins, the challenges continue to mount. Soaring food prices, supply chain constraints, and workforce shortages make it impossible for many restaurants to pay off debt that was accumulated during the pandemic.

Find the latest on trends in key restaurant industry economic indicators—including employment, sales, and wholesale food costs— HERE.

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Louisiana Restaurant Association | a la carte | Summer 2022

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House Data Privacy Bill Presents Systemic Challenges for Restaurant Industry National Restaurant Association working to ensure proposal addresses industry concerns while providing strong consumer protections In June, , the House Energy and Commerce Subcommittee on Consumer Protection and Commerce marked up the American Data Privacy and Protection Act. The bill would set a national standard for data collection and protection. The National Restaurant Association believes that a preemptive federal data privacy law that creates a single, uniform standard would benefit the industry but has concerns that this bill, as drafted, would present significant challenges for large and small operators.

“Whether it’s putting cash and receipts in a register or safe, or maintaining the highest standards when selecting, storing, and preparing food, security is a priority for restaurant operators,” said Sean Kennedy, Executive Vice President of Public Affairs for the National Restaurant Association. “Securing our customers’ personal information is no different. As the cornerstone of communities throughout America, restaurant operators build their business on trusted relationships with their guests, and they rely on robust data privacy and security practices to strengthen that trust in today’s digital economy.”

The Association has expressed concerns about specific areas of the bill, including: • Carveouts in the federal preemption – The Association is concerned that there are far too many carveouts for

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Louisiana Restaurant Association | a la carte | Summer 2022

state-level privacy laws, consumer protection laws, and laws that govern both employee and biometric data, among others. These carveouts essentially nullify the bill’s preemption provision and would require national restaurant businesses to complying with both federal and state laws.

• Inclusion of private right of action – The Association is concerned that the language allowing civil action in federal court would enable trial lawyers to embroil operators in unwarranted, never-ending litigation. These actions do not improve consumer protection but do often penalize the operations targeted.

• Loyalty programs – The bill includes language intended to preserve consumer loyalty programs, but the Association feels the provision would inhibit consumers’ and restaurants’ ability to voluntarily establish loyalty relationships. These types of programs are essential to the business model of many restaurants, and the Association hopes the bill can be amended to reflect state data privacy laws that have already been shown to work.

• Service providers and third-party requirements – Restaurants are often a first point of collection for consumer data; however, they should not be held liable for potential data privacy violations committed by their downstream business partners. The Association would like to see the service provide and third-party requirements strengthened so that no consumers are left unprotected when their personal data is handled by any business, regardless of where they live.

• Small data exemption – The bill includes a threshold for small business data exemption; however, the current definition will still place significant burdens on small business restaurants. The Association would like to see the requirements amended so that they will work for the smallest restaurant operators.

• Covered entity definition – Under the current bill, the covered entity definition would mean that restaurants with common branding all become liable for one operator’s infractions. The Association would like to see the bill take into consideration the industry’s unique franchise structure when defining covered entities.

“This bill is moving very quickly through the Committee, and we are working with members to address these concerns. The good news is that all these concerns have resolutions that would vastly improve this bill for the restaurant industry while still strengthening protections for consumers,” said Kennedy.

Find the Association’s letter to the Subcommittee HERE and find the full text of the bill HERE.

National Restaurant Association Applauds Final Passage of the Ocean Shipping Reform Act After months of advocacy, the final agreement modernizes federal shipping law to address supply chain disruptions

The National Restaurant Association applauds final passage of the Ocean Shipping Reform Act, which should help address long-standing and systemic port disruptions impacting costs throughout the supply chain.

“Whether it’s food, packaging, or equipment restaurants depend on, supply chain disruptions are so bad, American importers and exporters are paying the highest shipping rates ever recorded for the worst service levels ever experienced,” said Sean Kennedy, Executive Vice President of Public Affairs for the National Restaurant Association. “There’s no silver bullet that will solve the nation’s supply chain challenges, but we’re hopeful this legislation will provide some relief by updating federal regulations for the global shipping industry. After months of advocating with our supply chain partners for these changes, we hope modernization of the Ocean Shipping Act will help reduce shipping costs and improve supply chain challenges.

“We appreciate the support and effort of Sens. Amy Klobuchar and John Thune, who brought the Senate and House intentions together for this final bill, which we hope will create positive long-term impacts for the restaurant industry and our supply chain partners.”

Specifically, the legislation will: • Require ocean carriers to certify that late fees— “detention and demurrage” charges—comply with federal regulations or face penalties • Shift burden of proof regarding the reasonableness of “detention and demurrage” charges from the invoiced party to the ocean carrier • Prohibit ocean carriers from unreasonably declining shipping opportunities for U.S. exports, as determined by the Federal Maritime Commission (FMC) in new required rulemaking • Require ocean common carriers to report to the FMC each calendar quarter on total import/export tonnage and 20-ft. equivalent units (loaded/empty) per vessel that makes port in the U.S. • Authorize the FMC to self-initiate investigations of ocean common carriers’ business practices and apply enforcement measures, as appropriate • Establish new authority for the FMC to register shipping exchanges Get more information about the Association’s policy agenda HERE. Louisiana Restaurant Association | a la carte | Summer 2022

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Federal Roundup Recent Developments: Additional Covid Relief Now Available for Restaurants

PPP Loan Forgiveness – Apply Before Payment Notices Begin

Webinar: July 22 at 1 p.m. | Register here.

Restaurants who received a 2nd draw Paycheck Protection Program (PPP) loan in 2021 still have time to apply for loan forgiveness. For PPP borrowers of $150,000 and less, simplified forgiveness options are a great option: Form 3508S or the “SBA Direct Forgiveness Portal” offer a streamlined process. The vast majority of PPP loans that remain unforgiven, approximately 1.1 million loans in total, are eligible for these expedited forgiveness options. Restaurants should be aware that PPP loan repayment for unforgiven loan portions begins 10 months after the end of the PPP covered period. For more information, please watch the Association’s PPP Loan Forgiveness message.

The federal employee retention tax credit (ERTC) is designed for restaurants who have struggled during the COVID-19 pandemic. If your restaurant was subject to partial capacity restrictions or sustained losses of 20% or more during a calendar quarter, it is likely eligible for up to $7,000 per employee. In a coalition letter to congressional leaders earlier in May, the Association urged Congress to do everything in its power to pass the Employee Retention Tax Credit (ERTC) Reinstatement Act (H.R. 6161/S. 3625), noting the need for this tax relief has grown more dire due to inflation. Aaron Frazier, the Association’s Vice President of Public Policy, will host an ERTC webinar with tax professionals from Frost Law, July 22 at 2 p.m.

VIDEO MESSAGE

Legislative Session Wraps with Big Wins for Louisiana Restaurants The LRA Advocacy Team is proud of the work our team accomplished on behalf of our members during the 2022 Legislative Session, which wrapped June 6. This session saw numerous bills filed that had potential to impact our industry in significant ways at a time when food, labor and operating costs are creating stress for LRA members. Of significant concern to restaurant profitability were numerous bills that proposed establishing a state minimum wage, with some offering annual CPI based increases. This year saw varying approaches including a ballot referendum proposing a constitutional amendment with others in statute. All of these bills were defeated in their initial committee hearing.

A bill requiring paid sick leave for employers of as few as five workers was also defeated in committee.

As the only industry that has a tip credit while still requiring the employer to guarantee at least minimum wage, the LRA took the lead on defeating legislation seeking to double the tip credit wage from $2.13 to $4.26. We are grateful to LRA Baton Rouge members Megan Klock of Ruffino’s and Kevin Kimball of Wayne Stabiler Enterprises for testifying before the House Committee on Labor and Industrial Relations on how our industry workforce is compensated and stories on their business operations. This type of firsthand member testimony is invaluable to our lobbying efforts.

The LRA also pushed for the passage of legislation that included renewed funding for tourism promotion from American Rescue Plan Act (ARPA) funds and a rewrite to how we solicit and fund major and regional events. This effort funds incentives to bid major national and regional sports, political and entertainment events. There was an initial appropriation this year and we will work to grow this next session. For the first time up to 50% of the state sales tax impact when determined after these events will be returned to these funds to invent the next round of events. Special thanks to House Speaker Clay Schexnayder who put his name and efforts behind passing both of these key pieces of legislation.

The LRA developed, negotiated and led in the passing of a package of bills that expand opportunities for Louisiana

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Louisiana Restaurant Association | a la carte | Summer 2022

based craft breweries. Thanks to The Louisiana Office of Alcohol Control (ATC), Beer Industry League and the Craft Brewers Guild for partnering to create this legislation. In general, this will provide the opportunity to self distribute if desired, open additional tap rooms with breweries, transfer product between breweries and continue to utilize wholesale distribution, should they desire. A separate bill will provide each brewery location to host up to 12 events per year at their taprooms, allow for using a licensed caterer for food and outside alcohol and continue to allow families to attend these events. This package has gone to Governor Edwards.

The LRA , in two separate bills, included preemption of local delivery fees for restaurants statewide. If signed into law, only a state ATC restaurant delivery permit would be required.

Additionally one of these bills will allow a restaurant with a delivery permit to sell wine in the original manufacturer sealed bottle with restaurant food for curbside pickup.

And, after this year’s confusion regarding the repeal of the restaurant wholesale seafood permit through Wildlife and Fisheries license fee increase last year, the prior regulation was adopted that will return the permit process to what we followed in up to in the end of 2020. It will require only a single annual permit application and fee.

For the New Orleans members, we pushed the passage of legislation that will allow the City Council to have input and review of the Sewerage & Water Board’s billing processes.

Too many LRA members report significant fluctuation in their water bills with little to no explanation. This should bring some transparency to this process.

During this term we have been fortunate that the House Speaker Schexnayder and Senate President Page Cortez started with their first jobs in the restaurant industry. They both have an open door to our lobby team and have been very supportive of addressing industry needs.

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presented by

AUGUST 6-7

A two-day marketplace for restaurant & foodservice professionals New Orleans Morial Convention Center

In this section, you will find: - Feature on the Queen of Louisiana Seafood at The Villa Harlequin - Kitchen Counter panel sessions -14Showcase Floor Plan Louisiana Restaurant Association | a la carte | Summer 2022 - List of Exhibitors

Dear LRA Showcase Attendees, The 69th annual LRA Showcase has arrived! As the premier Gulf South restaurant and hospitality tradeshow, the event is designed to bring restaurateurs under one roof for a two-day marketplace.

During the August 6-7 show, you’ll see an array of companies vying to get their products, services and supplies in your sight line.

To compliment your experience, we’re proud to present a line up of knowledgeable speakers covering timely topics in the Kitchen Counter area at the beginning of Aisle 100. Presented by Republic National Distributing Company, sessions are just 30-45 minutes so you can quickly catch a few key takeaways and then head right back to the show floor. These session topics are really relevant to our restaurant business climate right now, and I encourage you to take advantage of the resources presented – increasing profitability, lowering costs and using technology to enhance efficiency, among them.

In addition, we are excited to celebrate the 15th Annual Great American Seafood Cook-Off on Saturday, August 6, with Chef Amanda Cusey of Villa Harlequin in Lake Charles representing Louisiana. Chefs from 15 states will compete for the title of King or Queen of American Seafood.

Join me in wishing them the best!

We’ve enhanced Day 2 with the Sunday Fun-day theme in mind! The Kitchen Counter is proud to present Brandon Landry as its Closing Keynote Speaker. As the founder and CEO of Walk-On’s Sports Bistreaux, currently undergoing a rapid expansion, he’ll share his story, trials and victories.

Sunday afternoon, we’ll host 10 bartending pros in the first ever Big Easy Bartender’s Bash featuring Jameson. Attendees will sample the variety of creative cocktails and we’ll award a People’s Choice winner. A panel of celebrity judges will award a grand prize to one lucky competitor.

We are also loading in big visuals to compliment your photos like the Drago’s Fire Truck, the Acme Oyster Vintage pick-up truck and so much more!

I look forward to seeing you at the #LRAShow22!

by Nicole Koster

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

Scott Taylor 2022 LRA Showcase Chair President and COO, Walk-On’s Sports Bistreaux

Louisiana Restaurant Association | a la carte | Summer 2022

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CHEF AMANDA CUSEY

PREPARES HER PLATE FOR THE GREAT AMERICAN SEAFOOD COOK-OFF

BY NICOLE KOSTER Lake Charles is home to the rich Cajun culture of Louisiana, and now, home to the Queen of Louisiana Seafood. Executive Chef Amanda Cusey of The Villa Harlequin brought her classic French culinary training, and love of Italian cuisine, to the Louisiana Seafood Cook-off (LASCO). She cooked against chefs with varying backgrounds, but it was her simple plate of seared redfish over tomato polenta that earned her the crown.

“I liked being able to meet the other chefs and have the chance to chat with them,” said Chef Cusey. “It was a diverse group of people. It wasn’t all chefs from fine dining restaurants.”

Chef Cusey will represent Louisiana and compete amongst chefs from across the country in the Great American Seafood Cook-off (GASCO), held in conjunction with the LRA Showcase

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on August 6. Upon returning home from the LASCO event in Lafayette June 7, Chef Cusey was recognized immediately, which is something a bit new to her. LASCO was held in conjunction with Eat Lafayette inside the Cajun Dome. Local restaurants were on-site sampling their best dishes, and with their audience of almost 2,000, plus social media coverage from dozens of outlets, people all over Louisiana now know her name and face, and The Villa Harlequin.

“It’s was a cool experience, but it was different for me, and definitely been getting noticed, and stopped by random people, it’s kind of strange,” said Chef Cusey. “I can see an influx of business which is good.”

The Louisiana Seafood Promotion & Marketing Board (LSPMB) produces the cook-off every year to highlight the importance Continued on page 18

Louisiana Restaurant Association | a la carte | Summer 2022

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of local restaurants using local seafood. According to the state’s Department of Health, Louisiana is one of the nation’s top producers of oysters, crab, shrimp and crawfish. LSPMB reports between 80 and 90 percent of the seafood Americans eat is imported, half of that being farm-raised. Chef Cusey is from Arizona, but she fully understands the tight-knit relationships Lake Charles has with local fishermen. Her source sends over a catch list at the start of each week, and that’s how she chose the redfish for her LASCO dish.

“It’s so important because we’re supporting our local fish markets, and it all comes back around,” Chef Cusey said. “They support us, we support them. When you support them, they’ll go above and beyond for you. I say ‘I want this, can you source it?’ and they’ll do what they can. Within a couple of weeks, I get the call that they’ve got it for me.”

It was her Sous Chef Collin Nunez who came up with the finishing touch of the dish—the Louisiana crawfish mustard crème sauce was concocted by Chef Nunez himself, they use that special mustard at The Villa Harlequin.

“He’s very talented and super driven,” said Chef Cusey. “We do a couple of different mustards at the restaurant, and one of the mustards we use is a house made beer mustard. He suggested using this confit fat to cook the green beans in. This really added complexity to the beans.”

The dish packs complex and powerful flavors in one bite, while still being true to Louisiana’s Cajun roots. Chef Cusey achieved her goal of showcasing Louisiana on the plate.

“I wanted it to really feel like Louisiana, but elevated,” said Chef Cusey. “You’ve got your soul food in there, and I threw in my Italian spin on it.”

Chef Cusey traveled across the states with her family growing up. Her love of food sent her to travel Europe and enroll at Tanté Marie Culinary Academy in England. At the time, it was the oldest independent operating culinary school in the UK, since 1954. She then found her way to Ireland, and worked in brew pubs and Irish American diners before migrating down South.

She moved to Lake Charles to be close to her parents, who chose the lush Bayous of Louisiana as their retirement location. In 2016, The Villa Restaurant was in the process of merging with another local favorite, The Harlequin. She applied for the job, and the rest is history. Her home is Lake Charles now, where so many have welcomed her, and her innovative takes on Cajun & French Creole cuisines.

“I use a little more spice now, and love to make good of the local ingredients,” said Chef Cusey of her transition to living in the South. “People have been pretty accepting to my takes on their dishes. The richness of southern food has blended in really well with my cooking style.”

Now, her preparation for GASCO is ramping up so she can bring the same energy to her plate.

“I like to exceed expectations with people, so it sounds like it’s a good dish on paper, but I want them to take that bite and go ‘Whoa, I was not expecting that,’” said Chef Cusey. “And that dish definitely delivers that.”

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Louisiana Restaurant Association | a la carte | Summer 2022

All photos used in this story courtesy of Jeff Pounds Photography.

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 | Summer 2022

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Saturday, August 6, 2022 How Special Events Can Drive Revenue 10:15 - 10:45 a.m.

In this session, you'll hear from event expert Katie McNulty who has produced events from St. Patrick's Day Parties to Corporate Conferences and how, with planning, you can drive revenue to your restaurant, hotel or venue.

Opening Keynote: A World Without Prospects Noon - 12:45 p.m.

In this keynote presentation, Sales and Marketing Expert Tom Martin of Converse Digital will teach you how to improvise, adapt and overcome any challenge to achieve your dreams and realize your restaurant's full potential.

Social Media's Influence on Restaurant Menus, Cocktail Programs & Interior Design 1 - 1:45 p.m.

Join two influential restaurateurs who are using their food, beverage and aesthetic to aid diners in capturing beautiful memories on social media.

KC Peter Sclafani of SoLou and Jubans and Colleen Ottinger of The Palmyre.

Tips, Fees and Service Charges - Creative Ways to Attract Talent Can be a Double-Edged Sword 2 - 2:45 p.m.

LRA General Counsel for Labor & Employment Michelle Anderson will address the trend of hospitality employers who have started to add new fees and charges to customer bills to off-set rising costs of attracting and retaining employees. Find out what the law says about sharing those fees and charges with staff. Don't be the well-intentioned business that finds out the hard way that the practice resulted in liability for unpaid wages or taxes.

Break The Chain: Understanding, Navigating, and Overcoming the Supply Chain Crisis in a post-Covid America 3 - 3:45 p.m.

Restaurants are experiencing record food costs and product availability. In this session, Sysco's Ray Orrill and Andrew Shuford will share insight on how inflation and transportation/operational personnel shortages have affected our industry and what we can do to survive it.

Is My Food Product Retail Worthy?

4 - 4:30 p.m.

If you've perused the grocery store shelves, you've likely seen a notable restaurant's salad dressing, sauce, spice blend, or other unique product. In this session, Dr. Darryl Holliday of the University of Holy Cross Food Science Program will explain the process from concept, research and development, and| apackaging Louisiana Restaurant Association la carte | Summer 2022 to a retail outlet.

20formulation,

Sunday, August 7, 2022 Show Me the Money!

10:30 - 11:15 a.m.

CPA and Restaurant Owner Patrick Gros will share his best practices for monitoring cash flow, P&L statements and explain why restaurant owners should take advantage of the Employee Retention Tax Credit.

Big Opportunities for Short Staffing- Using Technology in a Labor Shortage 11:30 a.m. - 12:15 p.m.

Are you short staffed? In this session, you'll learn about using technology to manage labor shortages. Sponsored by Toast, Kelly Pacillas and Nicholas Franklin will talk about blending hosptitality with tech tools to give your diners amazing experiences.

Tax Strategies for Restaurant Operators - From Buildings to Capital Improvements and Equipment – How to leverage cash 12:30 - 1 p.m.

KC

Taxes go up! Do you know the best strategies to keep taxes down and reduce taxable income as a restaurant owner? How to maximize expensing of repairs and maintenance? Are you making renovations? Did you know you can write off assets that you throw away like equipment, sheetrock, lighting, and even concreate and asphalt? In this session, Grady Layfield and Dazzio Warren of Layfield and Borel, CPAs will explain the fastest ways to maximize depreciation and reduce taxable income. Learn how to use Qualified Improvement Property, cost segregation, bonus depreciation and Section 179 to your advantage.

How to Avoid Getting Sued 1 - 1:30 p.m.

LRA General Counsel for Business and Government Affairs Alan Yacoubian will provide key takeaways to help restaurateurs avoid lawsuits.

Closing Keynote: The Story of Walk-On's Sports Bistreaux 1:45 - 2:30 p.m.

Legendary restaurateur Brandon Laundry, founder and CEO of Walk-On’s Sports Bistreaux, takes center stage at Kitchen Counter to speak on his incredible homegrown journey.

This story begins back in his early days as a walk-on for LSU’s basketball program, to now being the illustrious co-owner of a franchise boasting over 100 locations. You do not want to miss out on such a fantastic speaker.

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DRAGO’S FIRE TRUCK

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EXHIBITOR LIST A La Carte Foods Properties, LLC Acadian POS/SpotOn Accounting Services Unlimited LLC Allied Xteriors LLC Assured Partners Auto-Chlor Services, LLC Baumer Foods Inc. (Crystal) Bayhi Shake Products LLC Bear Robotics Ben E. Keith Company Ben E. Keith Company BentoBox BFC Solutions Bissell Commercial Blue Runner Foods Inc. Bonnecaze Farms LLC Borden Dairy Brandon Company Caire Hotel and Restaurant Supply Inc. Capitol City Produce Certified Louisiana Program/ Louisiana Department of Ag & Forestry Cintas Corporation Circle M Farms La LLC Cleco Power Coastal Plains Meat Company Coca-Cola Bottling Company United Community Coffee Company, L.L.C. Community Coffee Trolley Consolidated Concepts Cool-A-Zone Cost Segregation Services Inc. Decatur Espresso Diningedge Ecolab Inc. El Matador Foods Inc. Focus Foodservice LLC Food Trucks South Fresh Food Factor Fresh Gulf Shrimp Inc Gasket Guy of Louisiana & Mississippi Gigpro Grapette International Guardian Protection HAMCO of New Orleans Heartland Payment Systems HiDow International (Merchandise Plus LLC) Hotel & Restaurant Supply Hour Work Iunited LLC JMI Distribution, LLC Krispy Mixes L.H. Hayward & Company Lentz Roofing Company Louisiana Hospitality Foundation Loop Linen Service Louisiana Fish Fry Products Louisiana Restaurant Association Louisiana Restaurant Association Workers’ Comp Louisiana Travel Association Magic Seasoning Blends Mahoney Environmental MarginEdge McCormick/Zatarain's McIlhenny Company/TABASCO Brand MDR Sterling Merchant Payment Solutions MiCamp Solutions Mighty Swell Spiked Seltzers

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Louisiana Restaurant Association | a la carte | Summer 2022

as of July 18, 2022

Mist Works Outdoor Cooling MMI Culinary Services Molson Coors Beverage Company Morrison Cup Solutions Natalie's Orchid Island Juice Company Natco Food Service Merchants NCCO/National Checking New Orleans Roast LLC NOLA Restaurant Supply & Design Nora Vaden Holmes Insurance Agency Nueske's Applewood Smoked Meats Ochsner Eat Fit Oil Chef Oil Solutions Group Inc. Parish Rice PepsiCo Food Service Performance Foodservice New Orleans PermaDrain LLC Plate IQ Pontchartrain Systems LLC PrepWizard Pro-Control, LLC Progressive Specialty Glass Company, Inc. R.L. Schreiber, Inc. Raising Cane's Reily Foods Company Restaurant Robots Restaurant Technologies Inc. Restaurant365 Revolution Consumer Solutions Rhineland Cutlery River Parish Disposal RX Music Safeguard San-J International Schneider Paper Products Inc. Second Harvest Food Bank Serralles USA Servpro of New Orleans Uptown & Mid City ServSafe National Restaurant Association Sewerage & Water Board of New Orleans Shoes For Crews SLRRRP Gelatin Shots Smart Buffet Ware Southern Champion/Buzz Balls Southern Eagle Sales & Service Southern Ice Equipment Distributors SpotOn Transact, LLC Sprockets Strategic Tax Planning Stundenglass Technologies LLC Sugarlands Distilling Company Surface Systems Inc. Sweet Mesquite Bakery Inc Sysco Food Service of New Orleans Texas Pete TFGroup LLC Thompson Packers Inc. Titanium Payments Toast Inc Tony Chachere's Creole Foods Traiteur de Paris US U.S. Cooler United Foodservice Marketing Inc. University of Holy Cross US Foods Workstream Technologies, Inc.

801 507 1117 426 913 1225 1515 819, 1135 401 1017 1217 606 807 1019 729 501 1425 1001 901 708 314 1517 1009 625 135 1618 1100 703 502 709 700 1424 1619 1325 603 725 326 706 1116 403 1615 516 608 619 702 407 1417 1109 809 311 826 601 1206 810 825, 925 627 1015 701 909 1718 1119 916 517 1011 125 1525, 1625 410

180° Cajun Blendz & Seasonings LLC Abita Brewing Company Acadian Kitchens BabyJay's Hand Crafted Wing Sauce Buffalo South, LLC Cajun Fire Brewing Company Cajun Smoke, LLC Cocktail & Sons Couzan’s BBQ Team LLC Esined LLC Kerry’s Natural Lemonade Fiery Crab Seafood Restaurant and Bar Flying Tiger Brewery Gnarly Barley Brewing Graham's Harvest Happy Raptor Distilling LLC La Newpack Shrimp Co Landry Vineyards Le Chien Brewing Company Lunchroom Coffee Company, LLC Louisiana Craft Butchers Louisiana Creole Pecan Candy Louisiana Egg Commission Louisiana Egg Commission Louisiana Lagniappe Foods LSU AgCenter FOODii Micro Pharms Mr. Mule’s Cajun BBQ Rub Mix Makery LLC Natchitoches Meat Pie Co New Orleans Ice Cream NOLA Blends Ole' Orleans Wines and Spirits Quintin's Ice Cream Rally Cap Brewing Company Roulaison Distilling Co Royal Cane Products LLC Russell's Cajun Sauces LLC Second Line Creole Seasoning Uncle Larry's Food & Spice Co LLC Uncle Larry's Food & Spice Co LLC Urban South Brewery Wildcat Brothers Distilling Zyde'ceaux Joe's Cajun Products

Great American

Louisiana Restaurant Association | a la carte | Summer 2022

25

R ESTAU RA N T M O NEY M ATTE R S

Prese n te d by Patri ck Gro s, C PA

Patrick is a CPA , and the principle of his own firm with notable restaurants as clients. He is also a restaurateur and owner of Bienvenue on Hickory, which provides him a level of knowledge and depth beyond what you may expect from a CPA .

Restaurant accounting is an ongoing challenge. To operate your restaurant at its maximum to measure revenues, expenses, and profitability, all restaurant owners and operators should have solid accounting practices in place.

The key reasons being to measure the key financial indicators of a restaurant’s operations, including, but not limited to, segments of revenue (food, beer, liquor, and wine), cost of goods sold, total labor costs, and various indirect costs (credit card fees, rent, insurance, supplies, etc.). Next to the food and beverages quality, service, and atmosphere, accounting practices are critical. It provides the measurement of the success of operations, as well as provides indicators to the operators of what needs to be addressed and corrected to be profitable at the operations in place.

Pandemic Programs to Aid Small Businesses Outside of the normal accounting practices, we have been provided many opportunities through the CARES Act and additional government programs with the Internal Revenue Service (IRS) and the Small Business Administration (SBA).

These programs include, but are not limited to the Payroll Protection Program (PPP) loans, Employee Retention Tax Credits (ERTC) and Economic Injury Disaster Loans (EIDLs).

Payroll Protection Program – Forgiveness Underway For those who obtained PPP loans, most companies have reached the deadline to submit forgiveness, or are

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Louisiana Restaurant Association | a la carte | Summer 2022

reaching the deadline soon. When submitting forgiveness, consideration and coordination should be made as to the payroll wages used to obtain 100 percent forgiveness, as compared to wages used for ERTC. The guidelines require that at least 60 percent of the amount equal to the loan funds be spent on payroll. If you have enough non-payroll eligible expenses to submit to cover the funds spent for the remaining 40 percent of the loan amount, this will allow you to use more payroll for ERTC. The same wages submitted for PPP loan forgiveness cannot be used for ERTC calculations if the company qualifies for these credits that given quarter. No double dipping!

Employee Retention Tax Credit – Many are unaware they are eligible The IRS has provided the Employee Retention Tax Credit (ERTC) as a refundable tax credit against certain employment taxes.

For 2020, the tax credit is equal to 50 percent of the qualified wages (and certain health plan costs) an eligible employer pays for employees after March 12, 2020, and before January 1, 2021. In addition, the eligible employer can qualify for a tax credit equal to 70 percent of qualified wages (and certain health plan costs) paid for an eligible employee per quarter from January 1, 2021, through September 30, 2021. These credits can be obtained by calculating the qualified tax credits and amending the applicable quarterly 941 reports to get a refund. Certain restrictions apply for eligible employees (certain relatives, owners greater than 50 percent, etc.).

Spo n so re d S e ri e s

Employers, including tax-exempt organizations, are eligible for the credit if they operate a trade or business during calendar year 2020 and 2021 and experience either: 1. The full or partial suspension of the operation of their trade or business during any calendar quarter because of governmental orders limiting commerce, travel, or group meetings due to COVID-19, or 2. A significant decline in gross receipts.

Gros recommends that a qualified professional be retained to perform the Cost Segregation Study and issue a report providing documentation on the asset classification, in event that the company’s tax return is audited by the IRS. This information is for educational purposes only. You should consult with your Certified Public Accountant for more specifics on the benefits of the ERTC and of a Cost Segregation Study for your company and particular situation. a

A significant decline in gross receipts 2020 begins: • On the first day of the first calendar quarter of 2020 for which an employer’s gross receipts are less than 50 percent of its gross receipts for the same calendar quarter in 2019.

A significant decline in gross receipts 2021 begins:

KITCHEN OUNTER

• On the first day of the first calendar quarter of 2021 through September 30, 2021 for which an employer’s gross receipts are less than 80 percent of its gross receipts for the same calendar quarter in 2019.

The significant decline in gross receipts ends: • On the first day of the first calendar quarter following the calendar quarter in which gross receipts are more than of 80 percent of its gross receipts for the same calendar quarter in 2019.

The credit applies to qualified wages (including certain health plan expenses) paid during this period or any calendar quarter in which operations were suspended.

In addition, the employer must have less than 100 full-time employees in 2020 and less than 500 employees in 2021 to qualify for the ERTC. ERTC and Restaurant Start Up during Pandemic The IRS has provided for a special situation for start-up businesses during the ERTC time periods noted above.

Furthermore, there are additional calculations that may apply for those companies that don’t qualify for the above noted eligibility requirements. You should contact your Certified Public Accountant for specific information on these special circumstances.

How to Perform a Cost Segregation Study Many companies are not aware of the benefits provided by performing a Cost Segregation Study on real property that is purchased and owned by your company. This tax planning tool allows entities that deal with building, purchasing, expanding, or remodeling real estate properties to accelerate the depreciation deductions of the assets and defer federal and state income taxes. A Cost Segregation study is designed to break down the various components of a structure into useful lives of 5, 7, 15 and 39 depreciable assets.

When moving asset costs from 39 years (typically depreciation life of a commercial building) to 5, 7 and 15 years of its useful lives, depreciation expense is significantly accelerated to be deducted sooner, creating significant tax savings for the taxpayer.

CALLSEE FOR PATRICK PROPOSALS COME AS Operations Solutions HE PRESENTS Workforce Recruitment & Development Culinary/Beverage Insights Technology Strategies

Show Me the Money!

Sharing his best practices for monitoring cash flow, P&L statements and explaining why restaurant owners should take advantage of the Employee Retention Tax Credit.

Sunday, August 7 10:30 - 11:15 a.m. at our LRA Showcase!

Pat ri ck G ro s, CPA

In addition, consideration needs to be made that the 5, 7 and 15 year asset currently qualify for bonus depreciation, which in most cases can be deducted 100 percent in the year of acquisition.

Spo n so re d S e ri e s

Louisiana Restaurant Association | a la carte | Summer 2022

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Sponsored content by by Phelps Dunbar

EMPLOYMENT LAW “KITCHEN FIRES” – AVOIDING COMMON WAGE & HOUR ISSUES Restaurants rank No. 1 for claims under the Fair Labor Standards Act (FLSA). On paper, the FLSA seems pretty simple. It requires most employers to pay their workers at least minimum wage and pay overtime for hours worked over 40 in a workweek.

In practice, the FLSA can be confusing, resulting in expensive litigation and exposing employers to penalties from the U.S. Department of Labor (DOL). Earlier this year, the DOL ordered three steakhouses in Pennsylvania and West Virginia to pay $1.45 million in back wages and damages to workers who were denied overtime. Here are some common restaurant wage and hour violations to watch out for.

Off-the-Clock Work

Child Labor Laws

Uncompensated work is illegal under the FLSA . Common violations include employees doing pre-shift preparation before clocking in or clocking out before doing endof-shift duties. Employers can be liable for up to three years of back wages for unpaid regular or overtime pay.

Collective actions involving multiple employees have the potential to bankrupt a business.

Many restaurant professionals get their start working in restaurants as teenagers. However, the FLSA has strict provisions on what jobs a minor can and cannot perform in a restaurant and the hours of work. Restaurants are prohibited from employing anyone under age 14, and there are numerous duty restrictions on restaurant workers under age 18.

Tip Credit Violations

Breaks

Under the FLSA, many restaurants take advantage of the “tip credit” method of paying employees, which allows a sub-minimum wage if the employer makes up the difference with tips. Compliance with tip credit is complex, and mistakes are common. Compliance has recently become even more problematic. The Biden administration’s DOL has recently added new rules for the tip credit method and stepped up enforcement.

The FLSA does not require an employer to provide paid lunch or rest breaks, so long as the employee is free to do as they wish during the lunch period. A common source of litigation is when employees claim they were required to perform work during unpaid lunch periods.

Misclassification of Employees

DOL Investigations

Restaurants frequently violate the FLSA by improperly classifying some employees as “exempt” and as such, not subject to the overtime requirements of the law. A typical restaurant error is improperly classifying an assistant manager or shift manager as exempt, even though their duties and pay are essentially the same as the rest of the hourly workers.

Restaurant owners should never misjudge the seriousness of a DOL investigation and should always retain legal counsel to communicate and negotiate with the DOL. Violations can potentially impose personal liability on managers and owners. Claims of an ”industry standard” or “this is how all restaurants handle this” is not a defense. As in most employment law matters, an ounce of prevention is worth a pound of cure. Yearly wage and hour audits are essential.

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Contact Mark Fijman of Phelps’ Wage and Hour team with questions or for compliance advice or guidance.

Louisiana Restaurant Association | a la carte | Summer 2022

Serving your restaurant with amazing business solutions.

With Heartland on your side, we guarantee your restaurant will be equipped with the best payments, payroll, point-of-sale, customer engagement and lending products in the industry.

Product features include: Payments: · Contactless Payments: Enhance your diners experience from ordering to checkout with quick, efficient and secure technology. · Mobile Payments: Accept mobile payments in minutes right on your phone or tablet in two easy steps. · EMV Speed and Security: Process EMV card payments 4 times faster than the industry average while keeping customer data secure.

Payroll+HR: Reduce administrative tasks and ensure your business is compliant with Heartland’s payroll processing and HR administrative tools.

Point of Sale: Choose from a full stack of restaurant management platforms allowing you to capture, view, analyze and take action based on your needs.

Customer Engagement: · Analytics: Leverage your restaurant’s data to predict and understand guest behavior with an easy-to-implement and powerful system that efficiently compiles information in a way that’s useful to you. · Gift+Reward Features: Attract new customers and turn patrons into loyal fans with customer engagement solutions.

Lending: Secure loan terms and rates with one of Heartland’s reputable lending partners.

© 2018 Heartland Payment Systems, LLC

Louisiana Restaurant Association | a la carte | Summer 2022

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There is nothing truer in Louisiana than the idea of connecting over food, and restaurants are the places where we find those connections, old and new. The LRA is excited to bring back Restaurant Week New Orleans for the 12th year, continuing the celebration of the hospitality industry. The hard work, passion and dedication shown by chefs, and every service industry role in-between, especially through this pandemic, is why people from across the globe come to New Orleans for Southern hospitality and world-class cuisine.

The LRA’s mission is to preserve our restaurants, and give world-renowned chefs a sanctuary where they can create, and share their passion for food with the community. New Orleans is home to the best Chefs in the industry, and their businesses are the backbone of the local economy.

They play a large role in the preservation of New Orleans and their menus pay homage to where it all began—on the Mississippi River. Meet three Chefs whose passion for New Orleans lay center of plate.

chef frank brigtsen Chef Frank Brigtsen of Brigtsen’s Restaurant has been a member of the LRA for over 30 years and was the inducted by the board into the LRA Hall of Fame in 2012. His strong commitment to the New Orleans restaurant industry and food culture comes from his mentor Chef Paul Prudhomme.

Chef Paul Prudhomme, the Opelousas native, became the first American chef at Commander’s Palace in 1975 when Ella Brennan hired him to take over the restaurant she and her siblings had just purchased. In 1983, the LRA named Chef Prudhomme

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Louisiana Restaurant Association | a la carte | Summer 2022

Restaurateur of the Year. It was at Commander’s Palace that Chef Prudhomme hired Chef Brigtsen and gave him his first real restaurant job.

“I’m the luckiest guy in the world,” Chef Brigtsen said. “To be a Chef in America’s greatest food city, and contribute to its evolving culture, has been a distinct privilege. I am deeply grateful.”

This year, Chef Brigtsen’s Restaurant Week menu goes vegetarian. The 4-course menu has similar flavor profiles of Louisiana’s Creole and Cajun dishes, but takes a different approach by giving diners vegetarian and gluten free options of traditionally meaty meals. You’ll find a classic stuffed mirliton, but instead is stuffed with hearty roasted cauliflower and eggplant.

chef john folse & chef samuel peery

You may know him for his cooking show “Taste of Louisiana” that aired on PBS in the 90s, or you know him for his hit restaurant Laffite’s Landing in Donaldsonville.

Chef John Folse is internationally known as the keeper of authentic Louisiana Creole & Cajun cuisine and culture. Chefs at today’s top restaurants most likely studied culinary arts at Chef John Folse’s Culinary Institute in Thibodaux at Nicholls State University.

The St. James Parish native has a love for Louisiana that runs deep. He has been awarded numerous accolades from publications across the globe. In the late eighties, Chef Folse was responsible for introducing Louisiana’s indigenous cuisine to Japan, Beijing, Hong Kong and Paris. His eatery Restaurant R’evolution quickly became the premier fine dinging establishment in New Orleans

since 2012. Collaborating with Chef Rick Tramanto, the pair the chefs have created a place where Creole & Cajun cuisines combine to tell the story of the all nations which influenced our city’s culinary history.

Chef de Cuisine at Restaurant R’evolution, inside the Royal Sonesta Hotel, is Chef Samuel Peery. His Restaurant Week menu offers a broad selection of what makes their eatery unique.

“We’ve included some of the refined interpretations of Louisiana classics that we’re known for, such as our Louisiana Turtle Soup and our Wild Boar Tagliatelle and also added some new items we’re really excited about, like our Gulf Shrimp Gazpacho appetizer and our Gulf Fish entrée with Louisiana corn, chicory greens, shishito pepper and Choupique butter.”

Photo credit Denny Culbert

chef brian landry

Chef Brian Landry of Jack Rose Restaurant, inside the historic Pontchartrain Hotel, is excited for the week of celebration when restaurants are showcasing everything that is uniquely special to their restaurant. The New Orleans native grew up fishing with his family, and has a passion for seafood as deep as the Mississippi River.

Jack Rose’s 3-course Restaurant Week dinner starts with roasted tomatoes and pistou, and finishes with a summer pavlova packed with fresh berries, both to compliment a petit fillet entrée topped with fresh Louisiana crabmeat.

“There is nowhere else but New Orleans to experience the fusion of Cajun and Creole cuisine,” Chef Landry says, “and Restaurant Week is the time to experience it all.”

Restaurant Week New Orleans and We Live to Eat Restaurant Week are one in the same. To locals familiar with the custom of discussing their next meal or a recent one, over the table of the one happening now, “We don’t eat to live, we live to eat,” is our mantra, our rally cry, simply, our way of life. This telling phrase was coined by the late matriarch of the famed Brennan’s family – Miss Ella – and at the inception of the restaurant week promotion until this day, it captures the spirit of the effort to encourage locals to support their New Orleans restaurants.

In recent years, the LRA began to partner with New Orleans & Company “the city’s convention and visitor’s bureau” and its reach expanded beyond the local community. We Live to Eat is still referred to among the restaurant community, however, with the combined effort of the two organizations, Restaurant Week New Orleans is now promoted to drive markets. The two-fold approach of enticing locals and attracting visitors in the Houston, Jackson, Pensacola, Memphis and Birmingham markets made this year’s program the most successful yet.

Louisiana Restaurant Association | a la carte | Summer 2022

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CHEFS

COME FACE-TO-FACE WITH THEIR SEAFOOD PROVIDERS ON THE

MISSISSIPPI

RIVER

BY NICOLE KOSTER

A seafood platter is known for being piled high with the freshest seafood our Mississippi River has to offer. Once you decide which to eat first—fried oyster, shrimp or catfish— and take that crisp, juicy bite, it’s hard to think of anything else, but, have you ever wondered where your dinner was sourced? Instantly, you may think ‘The Mississippi River, right?’ The answer is yes, but the real answer goes much deeper into the muddy water.

Troy Gilbert, the President & Executive Director of Chef’s Brigade, had an idea spark over a cup of coffee one morning. His Chef’s Brigade organization started out of the COVID-19 shutdown, connecting New Orleans city government and restaurants to feed frontline workers and hungry citizens. Since its inception, 3.7 million meals have been served. The meal program is still in place for future disaster situations like hurricanes and tornadoes.

The oyster shell recycling program, in partnership with The Coalition to Restore Coastal Louisiana, is a continuing success in helping rebuild oyster reefs and coastal shorelines. Gilbert wanted to pivot Chef’s Brigade and bridge the gap between New Orleans chefs and the Louisiana coastline.

Also a maritime journalist, Gilbert claims to “always have boats on the mind” and then, it clicked.

“I thought that we don’t need to bring just a few chefs out to the coast, we need to bring all of them,” Gilbert said.

Thus, Chef’s on Boats was born. The new program brings professional chefs, restaurant staff and culinary students face-to-face with the seafood source, giving them a real life view of climate change and our eroding coastline. According to the Louisiana Seafood Board, 75% of U.S. commercial sea catches come from estuaries,

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Louisiana Restaurant Association | a la carte | Summer 2022

and 35% of estuary marshes in the U.S. are in Louisiana.

These estuaries are where generational fisherman have been making their living for decades, providing seafood to the legendary restaurant scene that is New Orleans. It’s these fisherman who are Louisiana.

“Here in New Orleans, the water is hidden behind these flood walls and levees,” said Gilbert. “The reality is that these oysters are coming from generational fishers. Those stories need to be told.”

According to Gilbert, the program has been successful from the start. Every Tuesday morning a registered group gathers in Empire, Louisiana and hops on a boat, led by Captain Richie Blink. Empire is at the bottom of the boot, where the Mississippi River empties into the Gulf of Mexico. It is the fifth largest seafood port in the United States.

“We knew this was going to be intriguing to the chefs, to literally climb onto an oyster boat while [the fishermen] are drudging,” Gilbert said. “What we didn’t realize was how intrigued they were going to be about talking to their customers, because they don’t communicate. There is all this stuff going on in the middle.”

Louisiana potentially going to change and transition in the next 30 or 40 years with the introduction of more of these diversions? Things like frog legs, alligator, duck potatoes?”

It’s a mutual experience for the chefs and the oystermen Gilbert mentions. His goal for the Chef’s on Boats program is to bring attention to Louisiana’s eroding coastline, and how restaurants must practice sustainability. Culinary students and educators are also taught about the perils our state is facing from climate change. Gilbert and Captain Blink have picked out specific sites to give participants a good visual representation of how much land has been lost.

“To put this real life experience into them, it changes people,” Gilbert said. “For the first time it’s really tangible to them.”

Once the crew makes it back to dry land, Gilbert says that’s where the magic begins to happen. Restaurants like Sala NOLA, Riccobono’s Peppermill, Panola Street Café, Maypop, MoPho, Café Degas, Cochon and Gianna have all sent chefs and staff to partake in this free educational experience.

The first half of the tour is spent viewing the bountiful, yet eroding saltwater marshes. Where the Mississippi exits into the Gulf of Mexico, the river’s salinity declines and the Gulf’s begins to pick up. It is prime territory for oyster fishing, and for creating living shorelines to regrow the marsh. Gilbert says it’s a double edged sword.

“We’re able to cross the River, about a mile on the other side, where there is a natural diversion that has happened,” says Gilbert, “and we’re able to show them how quickly the River can heal these marshes. But, the problem with that is it kills the saltwater fisheries.”

The second half of the trip starts the discussion about the future of seafood in New Orleans’ restaurants based on what may be available 20, 30 years down the line.

The loss of wetlands on the Mississippi River disrupts the ecosystems, and what is typically harvested in these areas could possibly change.

“We start to discuss what new bounties are available in this marsh,” Gilbert said. “How is the seafood platter in

Gilbert loves hearing them throw ideas back and forth on the way home, because it’s all connected—New Orleans restaurants, the seafood industry, culinary arts and wetland conservation. He hopes they begin to set shortterm and long-term goals which can bring their restaurant into alignment with helping to rebuild sustainable fisheries—something as simple as signing up to be part of the oyster recycling program.

“They’re talking back and forth, about different resources, things that could be changed,” said Gilbert. “When that chef hops off the boat, we want them to take back [this experience] to their restaurant and put into practice some immediate things that can help the restaurant treat the coast better. The program is making the climate change real. If you’re running a restaurant, you can have an impact.”

Opposite page, President & Director of Chef’s Brigade Troy Gilbert.

All photos used in this story courtesy of Troy Gilbert of Chef’s Brigade.

Louisiana Restaurant Association | a la carte | Summer 2022

33

UPCOMING CHAPTER EVENTS presented by apter Bayou Ch

l a u n n A 8 th

August 24, 2022 | Cypress Columns | 5:30 - 9 p.m.

lra northshore chapter showdown

takeover presented by

on taco

tuesday

september 34

Louisiana Restaurant Association | a la carte | Summer 2022

272022

Benedict’s Plantation

1144 N Causeway Blvd, Mandeville

Okto

Greater Baton Rouge Chapter

ber

Fest

Save the Date Thursday October 13, 2022 6-9 p.m.

Pointe Marie

14200 river road baton rouge, la 70820

Greater New Orleans Chapter Thursday, November 3, 2022 Lakewood Golf Club, New Orleans, LA 4801 General DeGaulle Dr. New Orleans, LA 70131

Louisiana Restaurant Association | a la carte | Summer 2022

35

The Myrtles Plantation draws in the local community with Restaurant

1796

by Nicole Koster

The Myrtles Plantation in St. Francisville is commonly known as the ‘most haunted house in America,’ but it’s beginning to be known for a completely different reason. Thoughtfully created seasonal dishes are served from the 10-foot wide wood fired hearth at Restaurant 1796. Named for the year The Myrtles was built, the farm-to-table restaurant is what rose from the ashes when the original restaurant on the property set fire in 2017.

Property owner Morgan Moss took over leadership from his parents after the fire.

His parents bought The Myrtles Plantation in 1992. When he was 12 years old, he began a career racing motocross, and by the time he was 16, he had turned bonafied professional, racing for Grand National Cross Country. It was originally a fire in the gift shop in 2013, however, that had him race home with helping hands.

“When I came home to help with the reconstruction of the gift shop, that kind of opened itself to an opportunity to manage the property,” Moss said.

Fire struck again in 2017, and the family was left wondering what was next for the food & beverage component of their paranormal attraction. Moss knew he wanted to change the direction of The Myrtles Plantation’s branding, and offer something unique to visitors, but also to the locals of West Feliciana Parish.

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Louisiana Restaurant Association | a la carte | Summer 2022

“After we were able to recover from that, we shifted our focus to building a bigger, better restaurant that would be hitting in another weight class,” Moss said.

The result was Restaurant 1796. The concept is centered around the original way of home cooking used in the 18th century. While traveling across the country for his motocross career, Moss was exposed to lot of different restaurants and cuisines. “​ It was always something I was fascinated by, just food and people’s different approaches to preparing it,” said Moss. “We were trying to come

up with a concept that was fun and modern, not another cookie cutter restaurant. We found ourselves really fascinated by woodfire cooking, and felt like it was a really modern and unique approach, but it also has a huge tie to the history of the property.”

In the year of 1796, cooking meals was solely done over the hearth of one’s fireplace, and restaurants were an up-and-coming concept. Though there are many ghost stories surrounding the original owners of the property, there is no doubt meals there were prepared over an open flame. Moss works together with

Executive Chef Daniel Dreher to put forth a memorable dining experience. He gives the culinary talent his full support, and control over the menu.

Chef Dreher, a graduate of Chef John Folse Culinary Institute, has a team of chefs he trains to respect the flame. The fire is what cooks these stand-out dishes, but it can be tough to work with. This challenge is what drew him to work at Restaurant 1796.

“It was something totally different from what I have done in the past. I have worked in numerous kitchens over the years from country clubs, hotels to fine dining,” said Dreher. “So, to have the experience of venturing out with a new technique of cooking was very appealing to me.”

The technique has been growing for some time across the country. Returning to the old way of cooking has become a new modern approach for chefs. Restaurants like The Dabney in Washington D.C., Ox in Portland and King + Duke in Atlanta all use the open flame. Chef Dreher is picking up on the trend, while still cooking with strong ties to Louisiana’s Cajun and Creole history.

The seasonal menu changes every three months, with its biggest changes in the Spring and Fall. Chef Dreher’s inspiration comes from his mentorship with Chef Bryan Carr, and work done under previous Restaurant 1796 chef, Chef Brian Lewis. As St. Francisville natives, both Moss and Chef Dreher love working in their hometown, giving locals something to be excited about.

They themselves get excited about receiving local support they have always craved.

“We get a lot more local engagement on the property now than we ever have, and that’s rewarding to see,” Moss said.

Moss wants to keep the ghosts around (not like they’re going anywhere), because that is a large part of the bed & breakfast’s DNA. Instead, the plan is to move toward creating a boutique hotel experience, giving people a different reason to visit The Myrtles Plantation. “​ What we’re really on a mission to do is diversify why people are coming onto the property,” Moss said. “It’s more than people expect for little old St. Francisville. They are genuinely impressed by the space, its appearance, concept and what we do here.”

All photos used in this story courtesy of Restaurant 1796.

Louisiana Restaurant Association | a la carte | Summer 2022

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3 Louisana ProStart schools awarded

RACHEL RAY FOUNDATION

by Nicole Koster

The Louisiana Restaurant Association Education Foundation (LRAEF) saw big wins this summer for three of its Louisiana ProStart schools. W.D. & Mary Baker Smith Career Center, Washington Career & Technical Education Center and West St. John High School were among the 38 high schools across the country to receive a $5,000 Grow Grant from the Rachael Ray Foundation.

The National Restaurant Association Education Foundation (NRAEF) works in partnership with the Rachael Ray Foundation, and her non-profit organization Yum-o, to bring much needed funds to ProStart programs.

The ProStart Educators can use the funds to strengthen their program, offer new equipment for students, and do anything they need to help grow their curriculum.

The three winning Louisiana ProStart Educators are excited about being chosen. LRAEF Program Manager Mistica Maples-Adams said she’s happy to know Louisiana was well represented in the pool of awarded schools.

Chef Amanda Wildblood Washington Career & Technical Education Center

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Louisiana Restaurant Association | a la carte | Summer 2022

Chef Lorenzo J. Edwards West St. John High School

Chef Lorenzo J. Edwards is head of the Louisiana ProStart program at West St. John High School. Located in Edgard, LA, this 8th through 12th grade school has approximately 20 students enrolled in the Louisiana ProStart program.

Chef Edwards was St. John the Baptist Parish School District’s High School Teacher of the Year in 2017 & 2020, and is an NRAEF Certified Secondary Foodservice Educator. One of his goals for the grant is to establish its school-based enterprise, a café on campus, fully run by Louisiana ProStart students.

is something we look forward to increasing in the coming years with the help that this grant provides.”

As Chef Wildblood moves into her second year at WCTEC, she is feeling thankful for the opportunities given to her Louisiana ProStart students through the LRAEF, NRAEF and The Rachael Ray Foundation.

“Without opportunities like the Rachael Ray Grow Grant, our program could not afford to progress so quickly on the updating and changes,” Chef Wildblood said. “I am overwhelmed with excitement moving forward knowing just how blessed our program has been to receive [the grant] which allows for experience and education we never thought possible.”

The Emeril Lagasse Foundation and LRA Education Foundation continue a growing partnership

“Our plans for utilizing the funds are to assist us with updating the culinary lab equipment,” said Chef Edwards.

“Also, [we plan] to convert a space into a site for our student-ran café. Our program’s goals are to increase the number of students enrolling in the ProStart courses, as well as the number of students completing their Certificate of Achievements (COA).”

Chef Amanda Wildblood at Washington Career & Technical Education Center (WCTEC) has very similar goals in mind, like to increase student engagement with Louisiana ProStart. Since 2005, WCTEC has been offering the ProStart curriculum, in the small, rural community of Washington, LA . Students travel from five different high schools in the parish to take advantage of their technical programs. This past year was Chef Wildblood’s first as a ProStart instructor and first at WCTEC, previously spending over a decade in the casino industry as a chef.

Her plans for the Grow Grant funds are to gain more student interest in ProStart, grow the number of students earning their COA’s, improve kitchen equipment and workflow, and to increase community awareness. She hopes bringing a more “professional feel” to the school’s kitchen will boost the confidence of graduates once they enter a restaurant job.

“It is opportunities like this grant that allows these things to happen,” said Chef Wildblood. “During the 202122 school year, our ProStart program graduated one student with his NRAEF Certificate of Achievement. This

The LRAEF and The Emeril Lagasse Foundation have been working together for years to support the culinary education of Louisiana’s youth. This year, the LRAEF was among the twelve beneficiaries who received funding from The Emeril Lagasse Foundation. The sizeable grant will help the LRAEF broaden their reach in Louisiana.

“We are so thankful to the Emeril Lagasse Foundation for their ongoing commitment to Louisiana ProStart,” said LRAEF Executive Director Jonathan Baynham. “Because of this grant we will be able to train more teachers, provide more resources to students and expand our apprenticeship program.

The impact will be far reaching across the state.”

Community grants, funded in partnership through the foundation’s Grant Program, were allocated based on a focus of life development skills, and shared values which support Louisiana’s youth through culinary, nutrition and arts education.

“We have been very blessed this year with so much generosity from our donors,” said Chef Emeril Lagasse. “I’m humbled to announce these grants and contributions to organizations that align with our mission. Each one is doing good things for our young people and will leave a legacy for the future.”

Louisiana Restaurant Association | a la carte | Summer 2022

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LRAEF HOSTS NEW

AND SEASONED,

PROSTART EDUCATORS for Summer Training in New Orleans

The LRA Education Foundation (LRAEF) kicked off its Summer Educator Training at the New Orleans Culinary & Hospitality Institute (NOCHI) on June 12. LRAEF Program Manager Mistica Maples-Adams was pleased with the large turnout and welcomed a handful of returning ProStart Educators who will be re-entering the program this upcoming school year. Six new educators will begin teaching Louisiana ProStart, and participating schools have jumped from 49 to 58. Day 1 featured special programming designed for the new educators, giving them a baseline of knowledge prior to the full cohort joining in on Day 2. The new and seasoned educators had industry interactions and training beyond the traditional presentations, offering hands-on culinary and hospitality knowledge.

NOCHI introduced the ProStart Educators to their campus, plus the culinary education tools available to their students upon graduating.

Molly Kimball of EatFit NOLA spoke to the educators about plant based foods and ways to engage their students with healthier eating habits. Day 2 activities continued with a trip to The Commissary, a market, kitchen and bar from Dickie Brennan & Co. This unique property has an onsite kitchen attached to Wetlands Sake, the first ever sake brewery in the state using Louisiana rice to brew their sake. Chef Jeremy Barlow is a ProStart alumnus from Grace King High School and has been employed by Dickie Brennan & Co. for almost 10 years now. Chef Barlow demonstrated the breakdown of a ribeye cut, explaining to the educators about the importance of portioning to help keep food costs stable.

The educators received a tour of the kitchen from Chef Lewis Smith, for a sneak peek into the making of duck & andouille gumbo. Chef Lewis demonstrated the de-boning of a duck, explaining no part of the duck goes to waste. He uses the carcass to make stock for the gumbo, served at Dickie Brennan’s Tableau. The Commissary acts as a prep kitchen for all the restaurants under the Dickie Brennan & Co. group. Here, meats are smoked and cured, fresh bread and pastries are produced daily and

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Louisiana Restaurant Association | a la carte | Summer 2022

the grab-n-go market offers restaurant quality foods to take home. The Commissary team provided a lunch buffet for the educators which featured an abundance of house cured charcuterie, sandwiches, soups and salads.

Day 2 finished on a high note with a six-course tasting menu and wine paring at Restaurant August, part of BRG Hospitality Group. Designed to illustrate, inspire and showcase elevated cuisine, Chef Corey Thomas and Sommelier Erin White narrated the evening’s decadent experience with LRA President & CEO Stan Harris. Sustainably sourced Louisiana seafood and local ingredients, plating, presentation and knife skills were discussed with the educators as each dish was presented.

Starting with a yellowtail tiradito, using Louisiana citrus and mirliton, and ending with a key lime semifreddo, the Louisiana ProStart educators thoroughly enjoyed each course with plans to bring their experience back to their students.

The summer training is an integral part of our continuing education experience as teachers,” said Amiee Summerlin, teacher at Eunice Career & Technical Education Center. “Being able to network with other teachers and industry members allows us to stay in sync with trends in the restaurant industry, and make connections for our students.

The third day of the Summer Training brought the educators down to the French Quarter to learn about oyster harvesting from the iconic Acme Oyster House.

Master Shucker Hollywood has been with Acme for over 40 years. He helped the group understand the significance of brackish water in the Mississippi River, which is a mixture of fresh and salt water, helping foster a fertile environment for oyster reefs. Back at NOCHI, The University of New Orleans Hotel, Restaurant & Tourism College (UNOHRT) exposed the educators to the business side of restaurants. Dr. Yvette Green, Department Chair & Director of Hospitality Research Center, spoke about developing restaurant concepts and presentations, while her colleague Chef Mark Springfloat taught knife skills, showing educators how to cut portioned potatoes and vegetables.

Opposite page: Top, a tasting of seared bluefin tuna delights the eyes, and palates, at Restaurant August.

Bottom, Stephanie White of Plaquemine Senior High School received a fresh copy of the new and improved Louisiana ProStart Educator Handbook. This page: Top right, Chef Lewis Smith give educators a look into his process of cooking duck & andouille gumbo at The Commissary. Bottom right, Master shucker of over 40 years Michael Broadway, aka Hollywood, shares some freshly shucked oysters with ProStart educators at Acme Oyster House in the French Quarter. Bottom left, ProStart Educators learn about portioned cutting from Chef Mark Springfloat of University of New Orleans Hotel, Restaurant & Tourism School.

Louisiana Restaurant Association | a la carte | Summer 2022

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Are you taking full advantage of your membership?

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

Exclusive Programs, Discounts & Services for LRA Members

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

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

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

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

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

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

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

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

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

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

(504) 454-2277

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

Workforce Development RESTAURANT READY AND APPRENTICESHIPS Contact: David Emond Workforce Program Coordinator Louisiana Restaurant Association Educational 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 | Summer 2022

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

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

Advertising Index BMI..........................................................................................13 www.bmi.com (404) 261-5151 FISHER PHILLIPS..............................................................7 www.fisherphillips.com (504) 522-3303 HEARTLAND PAYMENT SYSTEMS.............................29 www.heartlandpaymentsystems.com (888) 963-3600 JOHNSON, YACOUBIAN & PAYSSE...........................44 www.jyplawfirm.com (504) 528-3001 LOUISIANA SEAFOOD.....................................................19 www.louisianaseafood.com (225) 342-0552

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.

LRA WORKERS’ COMP..................................................25 www.lrasif.org (504) 454-2277 ODP BUSINESS SOLUTIONS......................................13 www.odpbusiness.com (888) 263-3423 PATRICK GROS, CPA.....................................................26 PHELPS DUNBAR...........................................................28 PERFORMANCE FOODSERVICE..............................43 www.performancefoodservice.com (504) 733-5200 SERVSAFE..........................................................................6 www.servsafe.com SYSCO FOODSERVICE..................................................2 www.sysco.com (504) 731-1015 THOMPSON PACKERS...................................................9 www.thompack.com (985) 641-6640 UNITEDHEALTHCARE...................................................13 www.uhc.com (866) 414-1959

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Johnson, Yacoubian & Paysse Proudly Serves the Louisiana Restaurant Association

Business Transactions Corporate and Governmental Affairs Employers’ Liability Insurance Matters Liquor Liability and Licensing Workers’ Compensation

701 Poydras Street, Suite 4700, New Orleans, Louisiana 70139-7701 Phone: 504.528.3001 | Fax: 504.528.3030 | www.jyplawfirm.com

Contact Alan J. Yacoubian, Partner | 504.589.9669 | ajy@jyplawfirm.com 44

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