A La Carte - Summer 2023

Contact: bernie.kaelin@e-hps.com

LRA SHOWCASE APP NOW AVAILABLE!

Letter from the Chair

The 70th Annual Louisiana Restaurant Association (LRA) Showcase is quickly approaching— August 5-6 at the New Orleans Morial Convention Center. Each year, the LRA presents this informative and interactive event to benefit our members and the industry as a whole. For two days, under one roof, the LRA convenes companies that supply the industry and those they service – restaurants, caterers, bar owners, hoteliers and attractions. It is a tremendous opportunity to network, preview, shop, compare and learn.

I invite you to join me and 2023 LRA Showcase Chair Octavio Mantilla for the Opening Ceremony, Saturday morning, August 5, at 9:50 a.m. inside Hall F. We will commemorate the 70th Anniversary, recognize Showcase sponsors and welcome the industry.

The festivities continue with the Great American Seafood Cook-Off (GASCO), now in its 19th year, and held in conjunction with the LRA Showcase. GASCO is produced by Louisiana Seafood and Louisiana Lt. Governor Billy Nungesser, and is Saturday, August 5 at 11 a.m. in Hall E. The competition kicks-off with a parade, complete with a marching band and carnival characters. Fourteen chefs, including Louisiana’s own Owen Hohl, will represent their state by preparing an indigenous seafood dish before a panel of acclaimed judges. Read about Hohl’s remarkable journey to the national stage on page 14. It all began in 2007 when he was a ProStart student. The winner will be crowned the King or Queen of American Seafood at 3:45 p.m.

The LRA Showcase includes a series of educational express presentations in an area on the show floor called the Kitchen Counter presented by Ecolab. The lineup features today’s hottest topics for restaurants and hospitality businesses by dynamic and expert presenters. On Saturday, Emmanuel Laroche, author of “Conversations Behind the Kitchen Door – 50 American Chefs Chart Today’s Food Culture,” will share insight, commentary and advice from the culinary professionals featured in his latest book. Chefs Alex Harrell of the Commons Club and Michael Gulotta of Maypop and MoPho in New Orleans were interviewed for the book and will join the discussion. The session will be held at 4 p.m. in Hall F at the Kitchen Counter.

Join us on Sunday at 3 p.m., when Chef Emeril Lagasse and his son E.J. Lagasse will take to the stage in a keynote session moderated by New Orleans & Co. President and CEO Walt Leger III. In this session, the chefs will delve into their love of cuisine, heritage and culture and how those elements have inspired and evolved through the years.

Stop by the Cheers for Craft Beers Garden presented by the Louisiana Office of Tourism and Libations Trail located on the show floor. Ten Louisiana-based breweries will be sampling their unique products to gain exposure among restaurant and bar attendees.

To close out the show for the second year, the Big Easy Bartender’s Bash featuring Rabbit Hole Bourbon will commence at 4 p.m. in Hall E, where 10 bartenders will face off to see who can create a new spin on an Old-Fashioned Cocktail.

You don’t want to miss this show! Registration is open and LRA restaurant members receive free admission.

See you on the show floor!

Sincerely,

Michael Maenza

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

Ps. This year, we are in a different hall at the New Orleans Convention Center. We are in Hall F. Renovations of the 1 million square foot building is underway and next year, we’ll be back in our normal Hall I-J.

Public Affairs Conference

LASCO winner

Chapter events

Louisiana Restaurant Association 2700 N. Arnoult Rd. Metairie, LA 70002 Tel: (504) 454-2277 or (800) 256-4572 www.LRA.org

President & CEO: Stan Harris

Editor-In-Chief: Wendy Waren wwaren@LRA.org

Marketing Manager: Ethan Housen ehousen@LRA.org

Multimedia Specialist: Brian Rome brome@LRA.org

Social & Digital Media Coordinator: Nicole Koster nkoster@LRA.org

à la carte (USPS 1920) is the official publication of the Louisiana Restaurant Association. Published quarterly by the Louisiana Restaurant Association.

Advertising: Want to reach restaurants to use your products or services? Inquire about advertising in à la carte. Call Ethan Housen at (504) 636-6516.

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

LRA members head to Washington D.C. in support of the restaurant & hospitality industry at the 2023 Public Affairs Conference. Turn to page 8 to see their time at our nation’s capital.

Time flies when you’re having fun and cooking good food. This is especially true for the newly crowned King of Louisiana Seafood Chef Owen Hohl (center) of Hot Tails Restaurant in Prairieville. Read more about his journey to the crown on page 18, which all began with the ProStart Program.

Our LRA Chapters are on the move and organizing special events! See dates and locations on page 31.

Cover Photo by Jeff Pounds

Dear LRA Hospitality PAC,

Thank you for your generous contribution to my re-election campaign for State Senate District 27. Your support is crucial to the success of my campaign, and I am humbled by your faith in me. My passion remains the same—focused on giving back to our community and creating a better Louisiana. I’m proud of what we have achieved together thus far, and I look forward to continuing the important work we’ve started in my second term.

Senator Jeremy Stine Louisiana District 27

Dear LRA Education Foundation,

Before I joined ProStart, I thought that you would go into a restaurant and just cook. Little did I know the number of things that went into restaurant operations. When I got into the class, I was pumped because I figured I would just go in and throw some things together and create a dish. Needless to say, my ProStart teacher, Coach Jeryl Fischtzuir humbled me really quick. When he told me that I had to create a recipe, add directions, and price it out, I was blown back! Writing and math were not my strongest skills, and I had to learn how to do both readily to keep up.

When it came time to start preparing for my first ProStart competition, it was important to focus on organizational skills, cleanliness and time management. Until you’ve cooked three courses in one hour on two butane burners, you don’t have any idea how difficult it is.

I learned so much from Coach Fischtzuir in ProStart. He’d say, “Don’t quit, keep pushing yourself beyond your limits.” His words are with me to this day, especially on days that I’m worn out or frustrated. His words have resounded in my ears throughout my career, and my most recent success – being crowned the King of Louisiana Seafood.

It all began for me in ProStart.

Chef Owen Hohl Hot Tails Restaurant 2023 King of Louisiana Seafood

Dear LRA Team,

Thank you very much for once again considering Muriel’s Executive Chef Erik Veney for a morning show appearance to promote Restaurant Week New Orleans. He is happy to be apart of this effort. Y’all really swoop in at the best times to support our industry. We are so fortunate to have your strong leadership.

Denise Gratia Director of Marketing, Muriel’s Restaurant

Dear LRA,

Thank you for your sponsorship and dedication to cleaning up our Sportsman’s Paradise during the second annual Love the Boot Week! The energy and enthusiasm we witnessed during the Love the Boot Week gave me hope that a cleaner Louisiana is possible. In total, 12,777 volunteers at 547 events in 64 parishes removed 313 tons of litter of the course of 61,493 hours. In addition, 370 trees and 3,542 plants were planted, and 3,506 #1 plastic bottles and alumni cans were recycled.

This event would not happen without the support of sponsors like the Louisiana Restaurant Association, volunteers, the Office of the Lt. Governor, and state and local leaders.

Susan Russell Executive Director, Keep Louisiana Beautiful

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

DRAWS HUNDREDS OF RESTAURATEURS TO NATION’S CAPITAL

By Wendy Waren

The 2023 NRA Public Affairs Conference was held June 19-21 in Washington, D.C., and 30 LRA Members and staff made the trip to the two-day event. Conference headliners included Robert Gibbs, former EVP & Global Chief Communications Officer for McDonald’s and White House Press Secretary (2009-2011), and Karl Rove, Conservative Commentator & Strategist, Fox News Contributor and Wall Street Journal Columnist.

NRA EVP of Public Affairs Sean Kennedy conducted a session with Louisiana Senator Bill Cassidy, who also spoke about his work as ranking Republican on the Senate Committee on Health, Education, Labor and Pensions (HELP), preserving the tip credit and pushing back against labor unions. Following Cassidy’s session, he met with the LRA delegation to hear their feedback on the topics most impacting their restaurants.

Louisiana Senator Bill Cassidy takes to the stage to discuss his work as ranking Republican on the Senate Committee on Health, Education, Labor and Pensions (HELP) with NRA EVP of Public Affairs Sean Kennedy during the NRA Public Affairs Conference June 20.

The second day of the conference consisted of visits to the Capitol Hill offices of our Louisiana delegation to discuss the three key policy issues of focus for the industry currently. The group asked the congressional members to support the issues as follows:

Support of the Credit Card Competition Act – that seeks to reduce “swipe fees” on credit cards for restaurants. These costs have increased over 40 percent in the past three years.

“At the end of the day, U.S. businesses pay the highest credit card swipe fees in the world, and that is due to the duopoly that exists in the credit card space. The Credit Card Competition Act (CCCA) is bipartisan, bicameral legislation that serves as a strong solution,” said Brennan Duckett, NRA Director of Technology and Innovation Policy.

Support of the Essential Workers for Economic Advancement Act – a bi-partisan effort to create a temporary worker program providing legal options to hire immigrants to fill some of the almost 500,000 open jobs in the restaurant industry.

“In the hospitality industry, people are our greatest asset,” said Jordan Heiliczer, NRA Director of Labor and Workforce Policy. “If you can’t staff your restaurant at 100 percent, you cannot operate to your fullest extent. Right now, the labor shortage is impacting restaurants in every community, and the Essential Workers for Economic Advancement (EWEA) Act is a step in the right direction.”

And, as the Senate may consider new legislation to raise the minimum wage, LRA members noted the need to continue to allow for the tip credit wage, that is so critical to full service restaurants.

“Restaurant servers like a system that allows them to have a commission-based career and gives them far more earning potential,” said Matt Walker, NRA VP of Government Affairs. “Further, customers across the country want to maintain the tipping system. They have made it clear that they want a system where they can reward top-tier service.”

The LRA contingent gathers at the start of the conference for a group photo.

Congressman Garrett Graves converses with LRA members about their most pressing issues.

Congressman Clay Higgins is all smiles following a meeting with LRA members.

Congressman Troy Carter meets with LRA members from his New Orleans area district.

Megan Klock of Ruffino’s and Mickey Freiberg of A La Carte Foods pause for a photo with U.S. House Majority Leader Congressman Steve Scalise.

ESSENTIAL WORKERS FOR ECONOMIC ADVANCEMENT ACT

People are the restaurant industry’s greatest asset. Expanding America’s restaurant workforce is essential to our industry’s success.

◊ The Essential Workers for Economic Advancement (EWEA) Act (H.R. 3734), introduced by Rep. Lloyd Smucker (R-PA) and Rep. Henry Cuellar (D-TX), expands the workforce for occupations not requiring a college degree.

◊ This non-immigrant temporary worker program would help restaurants fill job vacancies while providing employees with valuable training, experience, and a career path.

◊ Restaurants need to hire 500,000 people this year. Our workforce is the most diverse, with more female and minority managers than any other industry.

PASS

The restaurant industry urges Congress to help small businesses thrive byexpanding the available workforce through passing the Essential Workers for Economic Advancement Act (H.R. 3734) .

CREDIT CARD COMPETITION ACT

Swipe fees are one of the highest operating expenses for restaurants, just behind food and labor.

◊ Swipe fees have more than doubled over the past decade and will continue to rise because of a lack of competition between credit card processing networks.

◊ The Credit Card Competition Act (CCC A) would stem skyrocketing fees, improve security and service, and save restaurant operators and customers an estimated $11 billion per year.

◊ By passing the bipartisan CCC A, Congress can inject more competition and choice into the credit card processing market to help lower credit card swipe fees.

PASS

The restaurant industry urges Congress to pass the Credit Card Competition Act to stem rising swipe fees.

PRESERVE THE TIP CREDIT

The tip credit and tipping system provide tipped employees with greater earning potential and restaurant owners the ability to invest in their non-tipped employees and businesses.

Eliminating the option of the tip credit and tipping system would force restaurants to switch to an hourly wage system, ultimately reducing earnings, hours, and jobs for employees.

Tipped employees, restaurant owners, and customers nationwide support the existing tip credit and tipping system.

The existing system provides strong worker protections and helps tipped workers earn a median of $27 an hour, with some tipped workers making $41.50 an hour in takehome pay. Eliminating the tip credit is not a pay raise for tipped workers.

PRESERVE

The restaurant industry urges Congress to protect prosperity for restaurant workers and owners by preserving the tip credit and tipping system.

Legislative session puts alcohol, seafood, wages and leave policies on the table

By Wendy Waren

It’s an election year and this session was the last one for Governor John Bel Edwards. There was no shortage of issues facing the industry—and small businesses in general, and the LRA Advocacy Team led by LRA President and CEO Stan Harris, saw a high level of success on behalf of restaurants, bars and small businesses.

“LRA members who make contributions to the Hospitality PAC are the cornerstone of advocacy on behalf of our industry,” said Harris. “Those contributions are significant and allow for access to the policy makers to hear our position on harmful and often times, well-intentioned proposals. It also puts the LRA in a position to improve upon processes and policies for the industry.”

For the eighth Session in a row, Governor John Bel Edwards supported establishing a state minimum wage that started at $10 an hour and would increase over 40 percent, up to $14 an hour in the fourth year. The restaurant industry was placated as the tipped minimum wage was retained in the legislation. However, the LRA took exception to other wage and labor measures, particularly a three-year window for civil action against a prior employer.

“These wage issues are not going away, especially when we have non-profits like the United Way and the Louisiana Budget Project, and even religious groups, calling for the increase,” said Stan Harris, LRA President and CEO. “Our position remains that we are against all government mandates on businesses and that the market should determine wages and benefits.” Wages in the restaurant industry have increased 24 percent since 2021.

The LRA was part of a coalition that helped defeat a paid leave bill that would have provided up to 12 weeks of paid leave to any worker employed by a company with 25 or more workers. The federal Family Medical Leave Act only impacts companies with 50 workers or more, and it is unpaid. It would have been funded by an employee and employer contribution; however, the LRA objected on the grounds that the reasons for leave were broad in scope, required no proof, and would have caused devastation that losing an employee with a high level of technical skills would cause a small business. “You can imagine the burden to replace a highly skilled person, and then return the employee on leave to a comparable job,” Harris said.

Rounds of shots taken at alcohol laws

In a series of alcohol-related legislation, the LRA supported two bills, one by Rep. Lacombe, that extended the same privileges to craft distillers as the craft breweries. It also includes the ability for craft distillers to sell at farmer’s markets similar to what our native wineries get to do.

The LRA opposed Senate Bill 192, which was introduced in reaction to the tragic death of an LSU student. Many factors contributed to the outcome including the use of a fake ID, excessive consumption of alcohol and departing the bar with people unknown; nonetheless, the bar had its licensed permanently suspended and its operator barred from seeking a future license.

This bill sought to prohibit 18 to 20-year-olds from being on the premises, being employed or performing music. However, the bill did not provide for any enforcement tools for the state’s Alcohol Tobacco Control Division in the form of new agents to help support the proposed restrictions.

The LRA worked with Senate Judiciary B Committee to remove the 18 to 20-year-old restrictions, and it passed

out of senate committee. On the Senate floor, Senator Kirk Talbot placed an exception amendment on the bill, stating that if an underage person used a fake ID to access a licensed premises that they and their family would lose the right to pursue a cause of action. It passed the Senate floor in a form that was less impactful.

In the House Judiciary Committee, the Author Senator Beth Mizell stripped off the Senate floor amendments with help of the acting chair Sherman Mack. She also added “dram shop” or strict liability language related to the sale and service of alcoholic beverages. Prior the Liquor Liability Reform Act of 1986, when Louisiana had strict liability, it was nearly impossible to obtain liquor liability insurance.

“With the author working to strip our amendments, this was the first time the LRA put in a card of opposition,” said Harris. “We opposed it, amended it, and by adding strict liability to bars, the next irresponsible step could attempt to extend it to restaurants.”

The LRA lobbied the committee and ultimately, the bill failed to pass out of committee by a vote of 6-6.

“Make no mistake, we weren’t opposing the bill to protect bad actors, Harris emphasized. “With dram shop in play, no alcohol licensee would be able to obtain liquor liability insurance.”

Shrimpers cast a net to target restaurants

“While we understand the plight of the independent shrimpers, the majority of Louisiana restaurants are also small businesses,” said Harris. “The seasonality or availability and customer demand mean that sometimes a restaurateur may have to use imports.”

This bill generated a significant amount of media attention, which touted that the Louisiana Department of Health issued 2,600 violations and no fines since the 2019 Louisiana law that requires restaurants to identify on their menus if they are selling imported shrimp or crawfish. What is often overlooked is that LDH has conducted more than 200,000 inspections in that timeframe, and these violations represent about one percent. No citations were issued due to the re-inspection process, where a restaurant has a short window to correct violations and to either correct their menu or comply with the requirements.

More challenging during the session was the introduction of a bill by Sen. Mack Cormier which would have enhanced the penalties for a restaurant that failed to properly identify the sale of imported shrimp or crawfish on their menu. In addition to the enhanced penalties, the bill sought to move enforcement from the Department of Health to the Department of Wildlife and Fisheries.

The LRA is a long-time promoter of Louisiana seafood and works closely with the Lt. Governor and state’s seafood promotion and marketing board.

LOUISIANA ALUMNUS PROSTART ®

CROWNED KING OF LOUISIANA SEAFOOD OWEN HOHL

BY WENDY WAREN

Chef Owen Hohl of Hot Tails in Prairieville is the 2023 King of Louisiana Seafood, beating 11 other chefs to win the 16th Annual Louisiana Seafood Cook-Off (LASCO) presented by the Louisiana Seafood Promotion and Marketing Board. For the first time, the event happened in Lake Charles inside the Golden Nugget Grant Event Center in conjunction with Chuck Tastes Restaurant Night and Visit Lake Charles.

To win the crown, Chef Hohl prepared a plantain scaled grouper over a sweet potato and yucca puree with a coconut and crawfish foam over top. Lt. Governor Billy Nungesser noted that Hohl’s dish “highlighted his creativity and the superior quality of the seafood that comes from Louisiana’s shorelines and vast waterways.”

Hohl graduated from Grace King High School in Metairie in 2007 with a Certificate of Achievement from the National and Louisiana Restaurant Associations Education Foundation in ProStart – a 2-year culinary arts and restaurant management curriculum in 60 high schools in Louisiana. He then went on to study at the Louisiana Culinary Institute in Baton Rouge. He then became executive chef at Hot Tails Restaurant in New Roads. Hot Tails recently opened a second location in Prairieville.

Hohl credits his ProStart program with helping him get on the straight and narrow back then. “I was veering off path and after being introduced to ProStart, my life completely changed,” Hohl said. “It enabled me to get my first job and taught me the basic tools to pursue what I wanted to do and guided me straight through to culinary school.”

Continued on page 16

Hohl

to represent Louisiana at the Great American Seafood Cook-Off

Photo by Nicole Koster

Competing in the LASCO was not Hohl’s first time in a heated battle for the top spot.

In 2007, Hohl was a ProStart student and senior at Grace King High School and under the direction of his educator Jeryl Fischtzuir, who is currently a ProStart Educator at Kenner Discovery Health Sciences Academy, his team won the Louisiana ProStart Invitational. That honor sent him to represent Louisiana at the National ProStart Invitational. In 2012, he placed first in the seafood category at Fete Rouge, and in 2014, he won the state championship burger battle and represented Louisiana at the World Food Championships in Las Vegas. He took first place at Crawfete in the crawfish boiling category in 2020, 2021 and 2022.

“LASCO was set up just like the ProStart competition was with butane burners, two tables and 60 minutes,” said Hohl. “Every competition I’ve done since ProStart, I always have a prep, equipment and ingredients list, and a timeline for how long each element takes.”

With the experience Hohl has gained on the competition scene, he’s learned a thing or two about what it takes to wow the judges and remain cool under pressure. For him, simplicity in ingredients is key. He sticks with the ingredients he knows and makes sure he develops his layers of flavor as he cooks.

“When you take a bite of my dish, I want it to be a memorable one,” said Hohl. “Those flavors should continue to linger around the palette, and every bite beyond there is something new you are tasting.”

Chef Meg Bickford of Commander’s Palace was a judge and commented that she wanted to finish the plate. “It was a seemingly simple dish with exciting and complex flavors,” she said.

The first duty for the 2023 King of Louisiana Seafood Hohl is to prepare to represent the state in the 19th Annual Great American Seafood Cook-Off (GASCO) in New Orleans on Saturday, August 5, which is held in conjunction with the LRA Showcase. Additionally, Hohl will serve as a Louisiana Ambassador for seafood for the next year promoting all the great dishes in our state that will Feed Your Soul.

“I look forward to working with Chef Hohl over the next year,” said Nungesser. “This is going to be an exciting year for Louisiana as we showcase our fresh, Gulf seafood to the country and world.”

Advancing to the GASCO will put Hohl on the national stage once again. While some competitors may want to present a different dish, Hohl’s experience has taught him otherwise. “I do plan on doing the same dish,” said Hohl. “All the ingredients just worked so well together, and I was pleased with the colors and presentation.

He added, “I’m super excited to see what the other states’ chefs are going to bring to the table!”

Hohl stands with the trophy awarded to he and his ProStart team at the Louisiana ProStart Invitational in 2007. He competed with Grace King High School.

The plantain scaled grouper was presented to the judges during the 16th annual Louisiana Seafood Cook-Off. Hohl’s winning dish was complimented by the judges for its complex flavor and creativity in presentation.

AUGUST 5-6

A two-day marketplace for restaurant & foodservice professionals

Center

In this section, you will find:

- Kitchen Counter express presentations

- Showcase Floor Plan

- List of Exhibitors

New Orleans Morial Convention

Dear LRA Showcase Attendees,

The LRA Showcase is here, and this year, we celebrate its 70th Anniversary! In all of the Gulf South, this two-day marketplace, August 5-6 at the New Orleans Morial Convention Center (Hall F), brings restaurateurs, hotels, bars, caterers and more under one roof to network, preview, shop, compare and learn. Companies that supply your establishments will be showcasing their products, services and supplies in an effort to improve your efficiency and profitability.

Just following the Opening Ceremony where we recognize our sponsors and welcome the industry on Saturday, you’ll hear the beat of the drums signaling the kick-off to the 19th Annual Great American Seafood Cook-off in Hall E. ProStart alum Chef Owen Hohl, class of 2007, will represent Louisiana alongside chefs from 14 states who will compete for the title of King or Queen of American Seafood. Join me in wishing Chef Hohl all the best!

In addition, the LRA Showcase features a series of express presentations right on the show floor. To compliment your Showcase experience, we’re proud to present a line up of dynamic and knowledgeable speakers including two notable authors, chefs, attorneys, and financial and tax experts.

I’m excited to announce that for the first time at the LRA Showcase appearing at the Kitchen Counter presented by Ecolab, Emeril Lagasse and his son E.J. will be the featured keynote speakers! They will be joined in discussion led by New Orleans & Co. President and CEO Walt Leger III. In this session on Sunday, the chefs will delve into their love of cuisine, heritage and culture, and how those elements have inspired and evolved their culinary philosophy through the years.

For those attendees who wish to view the next generation of culinarians at work, the LRA Education Foundation presents a series of cooking demonstrations. This new series is called “Command the Kitchen” and is presented by Fortune Fish and Gourmet. Chefs, LRAEF Scholars and Educators will share their stories and process for delivering beautiful and delicious cuisine.

by Nicole Koster

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

Another new feature is the Cheers to Craft Beers Garden presented by the Louisiana Office of Tourism and the Louisiana Libation Trail. Ten Louisiana-based craft breweries will exhibit in this area and sample their unique brews for attendees to sample.

Lastly, we’ll host the second Big Easy Bartender’s Bash featuring Rabbit Hole Bourbon, where 10 bartenders will face off in the “Call Me Old-Fashioned” theme contest. Attendees will sample the variety of creative old fashions cocktails, and a panel of industry judges will award a cash prize of $1,000 to one lucky competitor.

Trust me! You haven’t seen this show. Look for me on the #LRASHOW23 floor!

Octavio Mantilla

2023 LRA Showcase Chair BRG Hospitality

EXHIBITOR LIST

Under the direction of Dr. Mike Strain, Commissioner of the Louisiana Dept. of Agriculture and Forestry, the Certified Louisiana program is designed for the promotion of Louisiana made, grown, manufactured or processed products that are aimed at enhancing and promoting Louisiana’s agricultural industry.

1827 Spirits, LLC

Abita Brewing Company

Acadian Kitchens

Blackbird Botanica

Buffalo South LLC

Buttery Spell

Cajun Fire Brewing Company

Chisley Unique Flavor

Seasoning

Coastal Plains Meat Company

Cocktail & Sons

Couzan’s BBQ team LLC

Famous Natchitoches, Louisiana Meat Pie Company

Graham's Harvest, LLC

Happy Raptor Distilling LLC

Landry Vineyards

Louisiana Creole

Pecan Candy

Louisiana Egg Commission

Louisiana Newpack

Shrimp Co

Roulaison Distilling Co

LSU AgCenter FOODii

New Orleans Ice Cream Company

Second Line Creole

Seasoning

NOLA Blends

Nola Botanical Tea

Oxbow Rum Distillery

Parish Brewing Company

Quintin's Ice Cream

Rally Cap Brewing Company

Simply Cheesecakes & More By: Alexandra

Gnarly Barley Brewing

Sugarfield Spirits

Uncle Larry's Food & Spice Co. LLC

Urban South Brewery

Wildcat Brothers at Gator Cove

Crying

Saturday, August 5, 2023

Go Fish! Command the Kitchen Counter

10:30 - 11 a.m.

Chef Huy Pham of Yakuza House will kick off the new series of cooking demonstrations hosted by the LRA Education Foundation. In this session, he will exhibit his extraordinarily precise knife skills to breakdown a Gulf tuna, which then the audience will sample.

Simple Steps to Identify & Address Top Food Safety & Public Health Risks

11:45 a.m. - 12:15 p.m.

In this session, Shelly Garner, AVP of Industry Relations for Ecolab will share data from the Louisiana Department of Health and discuss what the top critical violations are and what operators can do to help mitigate the risks.

Tips on Tips! Tipping, Tip Pooling, Tip Credit, Tips on Tips –Who Owns the Tips, and Who Can Receive Tips

12:45 - 1:30

p.m.

Do your employees receive tips? The simple act of tipping has become a hot bed of legal concern for the industry. As the Department of Labor’s enforcement efforts continue to grow and private wage and hour lawsuits increase, restaurants are prime targets for tipped employee violations. While customer generosity should be encouraged, it’s important to ensure compliance with applicable laws. LRA General Counsel for Labor & Employment Michelle Anderson, Partner at Fisher Phillips, LLP, explains why you shouldn’t be the well-intentioned businesses that find out the hard way your tip practices cost you more.

Can Tasty Food Products for Restaurants be Made Healthy and Nutritious? Yes They Can!

2 - 2:30 p.m.

In this session, hear from Cherie D'Angelo at MMI Culinary, Rachel Redmond and Chris Couch at SWEGS Kitchen (a customer of MMI), who will share the joint process of creating a medically tailored meal, converting it into a finished food product and getting it to market. From the initial idea, research and development, food safety and regulations, testing, processing and delivery to the end customer, the team at MMI use their state of the art, USDA certified facility to ensure that its customers serve quality, tasty meals to its health-conscious and medicallychallenged customers.

Employee Retention Tax Credits: Are You Ready for ERC Audits?

3 - 3:30 p.m.

Join the co-chairs of Frost Law’s Special Credits practice group, Peter Haukebo and Rebecca Sheppard, as they discuss everything they know about the government's review of the Employee Retention Credit. Rebecca and Peter will combine their substantial tax controversy experience with their extensive study of ERC; the discussion will include an update concerning what is known about the Internal Revenue Service's efforts to-date, substantiation requirements and best practices regarding the same, and a detailed discussion of the top issues likely to be scrutinized. ERC audits have begun! Join us to discuss how to protect your business and be prepared in case an audit happens.

Having grown up in France, traveled throughout Europe, and settled in the United States, Emmanuel Laroche draws from his knowledge and fascination with everything food-related. The network he built along the journey brings a collection of culinary insights from creative geniuses to foodies everywhere. In this session, Author Emmanuel Laroche will share insight, commentary and advice from the culinary professionals featured in “Conversations Behind the Kitchen Door”, including Chefs Alex Harrell of the Commons Club and Michael Gulotta of Maypop and MoPho in New Orleans.

Sunday, August 6, 2023

Menu Architecture Trends

11:30 a.m. – Noon

Downsized menus are on trend given all time high food costs and product availability. Learn techniques to reduce the size of your menu effectively with labor, product availability and customer receptiveness in mind. Hear from Andrew Shuford, a Premium Protein Specialist for Sysco Gulf Coast, and Ben Newton VP of Sales Fobesoft.

How Restaurant Owners Can Pay Less in Federal Taxes

12:15 – 12:45 p.m.

Taxes always increase! Regardless of what administration is in office, learn how to use the tax laws to your advantage. Have you been maximizing 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 concrete and asphalt? In this session, Grady Layfield and Warren Dazzio of Layfield and Borel, CPAs will explain the fastest to ways to maximize depreciation and reduce taxable income. They will include other useful ways to reduce taxes as well.

How to Hire the Right People for the Right Position and Keep Them

1-1:45 p.m.

LRA General Counsel Alan Yacoubian will co-present with award-winning author Logan Loomis on best practices for hiring and retaining employees. This presentation will draw from the empirical work that formed the basis for Logan Loomis’s book, “Getting the People Equation Right: How to Get the Right People in the Right Jobs and Keep Them.”

Closing Keynote Session: Chefs Emeril Lagasse & E.J. Lagasse

3-3:45 p.m.

Father and son Chef Emeril Lagasse and Chef E.J. Lagasse will take to the stage in a keynote session moderated by New Orleans & Co. President and CEO Walt Leger III. In this session, the chefs will delve into their love of cuisine, heritage and culture, and how those elements have inspired and evolved their culinary philosophy through the years.

KITCHEN COUNTER

INTRODUCING: Command the Kitchen Cooking Demos

Exhibiting in this area: LRA Education Foundation

UNO Hotel, Restaurant & Tourism | John Folse Culinary Institute

SOWELA Culinary | NOCHI | Flavors Unknown Podcast

New Orleans Ice Cream Co.

SATURDAY, AUGUST 5, 2023

PROSTART PRESENTS BRITNEY BENNETT

11 A.M.

A recent graduate of Live Oak High School in Denham Springs, Bennett is a ProStart graduate with her Certificate of Achievement. Her team placed 3rd at the Louisiana ProStart Invitational in March and won the Safety and Sanitation Award with a perfect score. Bennett will continue her culinary journey this Fall at the Louisiana Culinary Institute in Baton Rouge.

DEANTE SKIDMORE – FOOD AS MEDICINAL ARTWORK

1 P.M.

With an engaging personality, this recent graduate of Louisiana Culinary Institute has a bright future ahead. Skidmore is a two-time LRA Education Foundation Scholar, and his evolving culinary philosophy is in the exploration of food in the realm of medicinal artistry.

BARQ’S PRESENTS ROOT BEER FLOATS & NEW ORLEANS ARTIST BECKY FOS

3 P.M.

With a bustling gallery on Magazine Street, Fos’ creativity can be found on the walls of restaurants like the famous Brigtsen’s, the LRA Headquarters and homes across the region. Most recently, Fos was commissioned to paint Mike the Tiger in honor of the LSU Women’s Basketball Championship win. Fos will “Command the Kitchen” in this session, signing her most recent print while attendees enjoy Barq’s Root Beer Floats paired with

PROSTART PRESENTS REIGNING INVITATIONAL EDUCATOR ELENA HODGES

Chef Elena Hodges is the ProStart Educator at Chalmette High School, a school that has won the Louisiana ProStart Invitational back to back, and this past year, her Hospitality Management Team placed 5th at the National ProStart Invitational. Students from her NPSI team will be doing a demo.

KING OF LOUISIANA SEAFOOD - CHEF OWEN HOHL

Owen will showcase a special recipe using fresh caught Louisiana seafood and share anecdotes about how his time in the ProStart program shaped his career.

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

Now you can get in on the BBQ and smoked meats movement without extra back-of-house cost or labor with Smithfield Smoke’NFast. Our products include fully cooked and hardwood-smoked proteins such as ribs, pulled pork, pulled chicken, brisket and our innovative KC Wild Wings. They also include global flavors such as barbacoa and carnitas, slowcooked to perfection. It’s all so delicious your guests will never know they weren’t smoked right in your own kitchen. Visit SmithfieldCulinary.com to order.

Thai Peanut KC Wild Wings & Papaya Salad

Food Safety Confidence Outpaces What People Really Know in the Kitchen

Only Half of Consumers Know the Correct Internal Temperature for Chicken

Research twice, cook once, when considering your next homecooked meal according to new National Restaurant Association data showing a large gap between consumer trust in food safety training and their actual knowledge of best practices.

The national online survey of 1,010 adults this month assessed practices and perceptions of safe food handling in the home and in restaurants.

When it comes to restaurant dining, 94% of consumers have confidence that the food prepared is safe, and 98% say all employees in a restaurant should be properly trained in food safety. This confidence carries over to take-out, with another 93% saying they are very (41%) or somewhat confident (52%) that the food is safe to eat.

“Food safety is paramount to the success of a restaurant, so it’s no surprise that consumers are confident that restaurants are properly training staff,” said Patrick Guzzle, VP of Food Science and Industry with the National Restaurant Association. “Foodservice workers are required to know tremendous amounts of information because, at the end of the day, they want to ensure the safety of their customers. For people at home, we hope this survey opens their eyes to important food safety practices.”

When asked about cooking at home, only 14% of consumers feel confident they know recommended practices for the safe handling and preparation of food. For example, while 78% of adults say they are very familiar with raw meat preparation, only 53% know the proper internal temperature for cooked chicken is 165 degrees, falling to 32% for Gen Z adults.

Serving undercooked chicken can cause severe food poisoning or even death, according to the Center for Disease Control and Prevention.

“Restaurant chefs have checklists and kitchen managers help them ensure their kitchens are meeting food safety standards,” says Larry Lynch, SVP of Health, Safety & Regulatory Services with the National Restaurant Association. “Home cooks aren’t often reminded how important the basic steps of cleaning and cooking properly are to serving safe meals.”

Some Generations Know More Than Others

The data shows most (70%) people are confident they are familiar with the recommended food safety practices restaurants are required to follow. Millennials are the most confident that they are familiar with the practices (76%), while Boomers are the least confident (66%).

When it comes to allergens, nearly two-thirds of people (63%) say they are familiar with allergen considerations. Boomers have the lowest level of familiarity (54%) while millennials (72%) and Gen Z adults have the highest (71%).

Despite familiarity with allergen considerations, 86% of respondents feel peanut butter and jelly sandwiches are safe for children’s menus at restaurants. Yet few restaurants offer peanut butter and jelly sandwiches on kid’s menus because of allergen requirements.

Profits on Tap: More Than Half of Millennials and Gen Z Adults More Likely to Takeout from Restaurants Who Serve To-Go Alcohol

Washington D.C. – The to-go mugs, bottles and margarita glasses are here to stay, pushing restaurant owners to look beyond the bar for ways to elevate the customer experience. Long past a survival tactic, among restaurant operators that offer alcoholic beverages with takeout or delivery orders, roughly 9 in 10 offer it with takeout orders, cementing a line-item that already accounts for an average of 21% of sales among full-service restaurants.

continue to stay in front of their preferences, there is no limit to how far beverage trends can move the needle for the restaurant industry,” said Michelle Korsmo, President & Chief Executive Officer of the National Restaurant Association.

Cocktail for Success

Despite more than half (54%) of delivery customers stating that the availability of alcohol beverages would make them more likely to choose a restaurant, and the growing number of states extending or making permanent the to-go options for restaurants, only onequarter of adults who opted for takeout or delivery from a restaurant during the last six months included an alcohol beverage in the order. That leaves significant growth opportunities for restaurants, particularly in how they market, package, and differentiate their offerings, according to the report, which provides several examples and interviews from culinary innovators in several states leading the way on alcohol sales.

The report also reaffirms the Association’s prediction that local experiences would be this year’s hottest trend. Despite the emphasis on to-go options, consumers also expect local restaurants to offer experiential events. For example, both wine (81%) and beer (79%) drinkers say they would participate in tasting events at restaurants. Finally, the report emphasizes the trust between consumers and restaurants, with most (82%) of adults that drink wine, beer and liquor saying they trust the staff at local restaurants to make good drink recommendations.

In fact, casual dining leads the way in off-premises options, with nearly all restaurants that serve alcohol including it as a takeout offering (90%) and over a quarter (26%) with their third-party delivery offerings. When it comes to who wants to-go alcohol, more than half of millennials (62%) and Gen Z adults (52%) report they would be more likely pick a restaurant for takeout if they could include alcohol beverages.

That’s all according to a new report from the National Restaurant Association which breaks down the latest data on alcohol trends and preferences among restaurant owners and consumers.

“The innovation we are witnessing right now in beverage programs of all kinds is exactly why restaurants are some of the most resilient and impactful businesses in this country. These incredible operators have turned a survival tactic into a major growth catalyst for their businesses. Consumers are taking note, and if we can

“The new alcohol to-go laws modernized state alcohol policy, and consumers can now enjoy more of the restaurant hospitality experience in the comfort of their own homes. As this report demonstrates, operators who innovatively connect the experiential aspects of their alcohol programs with a clear off-premises strategy are seeing enormous success with customers,” said Mike Whatley, Vice President of State Affairs and Grassroots Advocacy, National Restaurant Association.

*All adults surveyed for the report were 21+ years old.

Source: https://restaurant.org/research-and-media/media/ press-releases/profits-on-tap-more-than-half-of-millennialsand-gen-z-adults-more-likely-to-takeout-from-restaurant/

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.

FIRST AID

Maintain First Aid supplies

A fully-stocked first aid kit should always be readily available and accessible.

MORE SERIOUS INJURIES OR ILLNESSES

First aid is basic medical care for minor injuries or emergency care for before advanced medical treatment can be provided.

Use Personal protective equipment

Protect yourself when administering first aid to others by using gloves, safety glasses, aprons, etc...

Control bleeding with pressure

Treat bleeding by placing a clean cloth and applying pressure with the palm of your hand and elevating the wound above the heart until bleeding slows and/or stops.

Perform abdominal thrusts for choking

If a person is unable to cough, speak or breathe due to choking, stand behind them and place both hands around their midsection locating their navel. Make a fist with one hand and place your thumb side on the stomach just above their navel. Place your other hand over your fist hand and press into the their stomach with quick upward thrusts until the object is dislodged or the victim begins to cough, speak or breathe.

Cool burns with water

Run cool water over a burn for a minimum of 15 minutes. Do not apply soap, butter or oil. If the victim’s clothing is stuck to the burn, do not attempt to remove it.

Treating heat exhaustion or stroke

Move the victim to a cool area to rest. Remove any unnecessary clothing and fan the victim. Give small sips of cool water and mist or apply wet rags to his/her body. For heat stroke, pour cool water over the victim or place them in a bath with cool water.

LRASIF offers certified First Aid, CPR and AED training to members. Please contact our Loss Prevention Department for more information.

To ensure that professional medical treatment arrives as soon as possible, call emergency personnel immediately after being made aware of a serious injury or illness. Every second counts!

Are you taking full advantage of your membership?

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

Exclusive Programs, Discounts & Services for LRA Members

Business Legal Questions

Johnson, Yacoubian & Paysse

Alan Yacoubian (504) 528-3001

www.jyplawfirm.com

Labor & Employment Questions

Fisher Phillips, LLP

Steve Cupp or Michelle Anderson (504) 522-3303

www.laborlawyers.com

Accounting & Tax Questions

Bourgeois Bennett, LLC

Eric Fullmer (504) 831-4949

OFFICE SUPPLIES

Office Depot

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

LRA Workers’ Comp

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

Workers’ Compensation Claims Hotline

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

Workforce Development

RESTAURANT READY AND APPRENTICESHIPS

Contact: David Emond Workforce Program Coordinator

Louisiana Restaurant Association Educational Foundation davide@lra.org

504-920-4998

PAYMENT SYSTEMS & PAYROLL

Heartland Payment Systems

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

HEALTH INSURANCE Association Health Plan

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

Large Group Insurance

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

Pharmacy Discount Card

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

Affordable Care Act

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

Food Safety Certification

ServSafe® | 8-hour food safety and sanitation course www.LRA.org to register (504) 454-2277

ServSafe Alcohol Online Training (504) 454-2277 www.LRA.org www.laserverpermit.com

WORKFORCE PROGRAMS

Contact: Jonathan Baynham

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

504-454-2277

LOUISIANA PROSTART

Contact: Mistica Maples-Adams Program Manager

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

MUSIC LICENSING

BMI | BMI.com

Save 20% off licensing fees by paying online. Rob Conrad (615) 401-2908

ADA RESOURCES

ADA Toolkit Free to Members Call the LRA Communications Dept. (504) 454-2277

INCUMBENT WORKER TRAINING PROGRAM

Contact: Melinda Carter Program Manager, Incumbent Worker Training Program Louisiana Workforce Commission mcarter@lwc.la.gov

225-342-8980

Advertising Index

BMI...........................................................................................31

www.bmi.com

(404) 261-5151

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

www.fisherphillips.com

(504) 522-3303

HEARTLAND PAYMENT SYSTEMS..............................IFC

www.heartlandpaymentsystems.com

(888) 963-3600

LOUISIANA SEAFOOD.......................................................17

www.louisianaseafood.com

(225) 342-0552

LRA WORKERS’ COMP....................................................35

www.lrasif.org

(504) 454-2277

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

www.odpbusiness.com

(888) 263-3423

PERFORMANCE FOODSERVICE..................................37

www.performancefoodservice.com

(504) 733-5200

SERVSAFE.............................................................................4

www.servsafe.com

SMITHFIELD CULINARY..................................................27

www.smithfieldculinary.com

(888) 327-6526

SYSCO FOODSERVICE....................................................7

www.sysco.com

(504) 731-1015

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

www.thompack.com

(985) 641-6640

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

www.uhc.com

(866) 414-1959

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

Email: ehousen@LRA.org

Online: www.LRA.org

Do you have good news to share about your company? Want a “Shout Out” for your employees’ hard work? Send an email to communications@lra.org with the subject “Shout Out” for a chance to be featured in our weekly newsletter sent out to members!

Do you have an exemplary employee who’s been with you for 20 or more years? Do they go above and beyond the call of duty? Are they a shining example for young employees to emulate? If you’ve answered yes, then you have a LRA Restaurant Legend! Nominate your employees today! Email communications@lra.org for more information.