a la carte - Summer 2025 by Louisiana Restaurant Association

Chef John Folse

Swamp to Stage

KEYNOTE SPEAKER

Letter from the Chair

Dear LRA Members,

Each summer, the Louisiana Restaurant Association (LRA) proudly produces the LRA Showcase—not just for our members, but for the entire restaurant and hospitality industry. Now in its 72nd year, the Showcase is a cornerstone of our mission to serve, support, and strengthen this dynamic industry across Louisiana and the Gulf South.

Taking place August 2-3 at the New Orleans Morial Convention Center, the Showcase is more than a trade show—it’s a two-day gathering designed to inform and inspire. Restaurant owners, bar operators, hoteliers, and caterers will find everything you need to prepare for the upcoming fall and spring seasons. From equipment and tech solutions to menu inspiration, staffing tools, and cost-saving services. It’s a space to explore new ideas, make smart purchasing decisions, and walk away better prepared for the busy months ahead.

This year’s event includes educational programming right on the show floor at the Kitchen Counter, presented by Ecolab, covering timely topics from gratuity changes to risk mitigation. The LRA Education Foundation’s Cooking Demo Stage, presented by Fortune Fish, returns with chef-led demos and a special presentation by Chalmette High’s ProStart Management Champs that reflect the spirit and future of Louisiana’s culinary scene.

We are especially honored to welcome Chef John Folse as our keynote speaker on Sunday afternoon. A legendary Louisiana chef and global culinary ambassador, Chef Folse has spent decades preserving and promoting Cajun and Creole cuisine. His deep-rooted relationship with the LRA includes being named Restaurateur of the Year in 1987 and his induction into the LRA Hall of Fame in 2015—testaments to a lifetime of impact. At the Showcase, he will share insights into our state’s rich food heritage, its global influence, and the importance of preserving that legacy through innovation, education, and leadership.

Whether you’re attending for the first time or the fifteenth, the LRA Showcase is an expression of our commitment to you. It reflects the strength of our membership, the quality of our partnerships, and the belief that, together, we can move this industry forward.

See you on the show floor!

Sincerely,

Mark Latter Latter Hospitality

Tujague’s, The Bower & The Bower Bar, and Birdy’s

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Letters to the Editor

Dear LRA Hospitality PAC,

I am writing to express my most sincere gratitude for your assistance in the contribution toward my Neil Riser Campaign.

It is only with the support of people such as yourself that have made my campaign a success.

Sincerely,

Neil Riser State Representative, District 20

Dear Stan,

Thanks for your recent contribution on behalf of the Louisiana Restaurant Association to my senate campaign account.

I look forward to working with you and your association in the upcoming fiscal session.

Sincerely,

Gerald Boudreaux State Senate, District

Stan,

Thank you from the bottom of my heart for supporting my campaign on behalf of the Louisiana Restaurant Association. It truly means more than words to have you partnering with me to make a difference in Louisiana. I’m honored and humbled to serve you and the wonderful people the lord has entrusted to me.

With gratitude,

Heather Cloud State Senate, District 28

I just wanted to take a moment to thank you for all your hard work during session. Your dedication, common sense, and responsiveness did not go unnoticed. You were consistently helpful, informed, and clear. I truly appreciate the effort you put into being a reliable resource and a steady presence throughout. Thank you for your support and for making a difference this session. Looking forward to continuing to work together.

Sincerely,

J. Adam Bass State Senate, District 36

Louisiana Restaurant Association

2700 N. Arnoult Rd. Metairie, LA 70002

Tel: (504) 454-2277 or (800) 256-4572 www.LRA.org

President & CEO: Stan Harris

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

Multimedia Specialist: Brian Rome brome@LRA.org

Communications Coordinator: Quinton Williams qwilliams@LRA.org

Social & Digital Media Coordinator: Trevor Norris tnorris@LRA.org

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

Advertising: Want to reach restaurants to use your products or services? Inquire about advertising in à la carte Call Wendy Waren at (504) 636-6518.

Subscriptions:

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

Louisiana

Clamps Down on Reservation Scalpers

New law backed by the LRA bans third-party reservation sales without restaurant consent, protecting operators and guests.

Chef John Folse: Authentically Louisiana

Chef John Folse headlines the 2025 LRA Showcase with a powerful keynote that traces his journey from the swamps of St. James Parish to the global culinary stage. His life story is a testament to resilience, heritage, and the enduring spirit of

Chapters in Action: Summer Planning, Fall Festivities

LRA chapters across the state are busy this summer organizing their Showcase participation and preparing for a packed fall season of events, fundraisers, and community engagement.

Cover photo by Brian Rome

Tax Policies in the ‘One Big, Beautiful Bill’ will Fuel the Restaurant Industry and U.S. Economy

by the National Restaurant Association

The pro-growth policies will support business expansion, greater hiring, and more community investment

The ‘One Big, Beautiful Bill,’ now on its way to President Donald J. Trump for his signature, includes tax policies that will strengthen the restaurant and foodservice industry, enabling restaurant owners and operators across the country to create jobs, invest in their business, and provide certainty for their local economies.

“The restaurant industry is a powerful economic engine – generating over $1.4 trillion in annual economic activity and employing more than 15 million people nationwide,” said Michelle Korsmo, President & CEO of the National Restaurant Association. “The pro-growth tax policy in this bill will make it easier to start a restaurant and to continue to improve and modernize as the business grows. It lays the groundwork for long-term innovation, job creation, and economic growth, ensuring restaurants can continue to meet evolving consumer needs and power the U.S. economy.”

The bill also includes President Trump’s signature No Tax on Tips and No Tax on Overtime provisions, which will provide additional tax deductions for tipped servers and bartenders, and hourly employees who earn overtime premium pay.

“Great hospitality requires highly skilled people working in intense environments. For the next four years, servers and bartenders will be able to deduct $25,000 of their tips from their federal taxes, while hourly employees benefit from the $12,500 deduction for premium overtime pay. This recognition will put cash back in the pocket of a significant number of these hard-working people and could help restaurant operators recruit additional talent,” said Korsmo.

Tax provisions in the bill critical to restaurant operators include:

• Full expensing for capital equipment purchases: Operators will be able to meet payroll and other expenses while investing in capital equipment or refurbishing their dining rooms.

• 20% qualified business income (QBI) deduction: For the 77% of restaurants that are pass-through businesses, this will support investments in their operations and bring down their effective tax rate from 37% to 29.6%, creating parity with larger businesses.

• Business interest expense deduction: This restores depreciation and amortization to the calculation of interest payment deductibility, freeing up capital to pay off debt, expand, or make additional investments.

• Permanent family and medical leave tax credits: Supports operators who choose to offer paid family and medical leave.

• Estate tax relief: Prevents the often-overwhelming tax hurdles that force families to sell or close a restaurant rather than the next generation continuing to operate it.

• No Taxes on Tips and No Taxes on Overtime: This priority of President Trump’s includes a $25,000 tax deduction for servers and bartenders earning tips, and a $12,500 tax deduction of overtime premium pay for hourly earners. Both provisions will be available for workers from 2025 to 2028.

“Tax policy plays a major role in the vitality of the restaurant industry. With these changes, restaurant operators can confidently make investments and manage capital expenditures that are essential for a dynamic industry,” said Korsmo. “These provisions aren’t just a win for restaurant operators—they’re a win for the people we employ, the guests we welcome, and the communities that count on us every day.”

From the Kitchen to the Capitol: 2025 Legislative Wins and What’s Ahead

By Will DuBos, Managing Director of Government Affairs, LRA

The 2025 Louisiana Legislative Session officially adjourned Sine Die on June 12, marking the close of a fast-paced season filled with significant developments for the restaurant and hospitality industry. Through the Louisiana Restaurant Association’s strong presence at the State Capitol, our advocacy team worked tirelessly to pass legislation that protects and promotes our members—and to stop proposals that would have added unnecessary costs or red tape.

Here’s a summary of the key legislative outcomes that impact your operations and our industry at large.

Legislative Wins: Key Bills That Passed

Protecting Your Tables: Restaurant Reservation Piracy (HB 90)

Thanks to Rep. Troy Hebert, House Bill 90 now prohibits third-party platforms from selling restaurant reservations without the restaurant’s consent. This law defends your customer relationships and puts an end to confusion caused by unauthorized reservation scalping and surprise fees.

Simple and Clear: Standardized Seed Oil Disclaimers (SB 14)

A part of the national Make America Healthy Again campaign, this legislation required thoughtful negotiation. We worked closely with the author to ensure the final version supports transparency without disrupting operations. Restaurants will now need to display a straightforward disclaimer:

“Some menu items may contain or be prepared using seed oils.”

This can appear on your menu or be posted prominently in your establishment, and it won’t take effect until January 1, 2028, giving plenty of time to adapt.

Strengthening the French Quarter: FQMD Reforms (SB 195 & HB 192)

We supported two important bills giving the French Quarter Management District the authority to manage sanitation services if the city fails to act. Additionally, the district’s sunset date was extended to 2033. The LRA also helped secure $1.25 million in state funding to support public safety initiatives in the Quarter.

Encouraging Reemployment: Work Search Requirements (HB

153)

This law boosts accountability in the unemployment system, increasing the number of required weekly work search actions from 3 to 5. This change promotes a more proactive job-seeking process among benefit recipients and supports the hiring needs of employers statewide.

Legislation We Helped Defeat

This year also brought several concerning proposals that would have negatively impacted our industry. Here are the most important ones we helped stop:

Cottage Food Law Expansion (HB 150)

This bill would have opened the door to unregulated food sales, undercutting licensed establishments and posing potential public health risks. The LRA testified strongly against it, and the bill ultimately failed in the Senate.

Minimum Wage Mandate Proposals

Multiple bills proposed increasing Louisiana’s minimum wage. While well-intentioned, these mandates would have dramatically raised operating costs. With our engagement, each was defeated in committee.

One-Size-Fits-All Workplace Violence Response

This proposal would have imposed rigid mandates on how employers must respond to workplace violence. We support workplace safety, but advocated for flexibility over blanket requirements. The bill did not move forward.

Other Legislative Activity We Monitored

Insurance Reform Remains in the Spotlight

Lawmakers passed several bills aimed at curbing lawsuit abuse and granting the Insurance Commissioner new authority—moves intended to stabilize the market. While promising, it’s unclear how quickly premiums will be impacted. The LRA will remain active on this front, as affordable insurance continues to be a top concern for members.

House Bill 148: Rate Review Controversy

One high-profile bill gives the Commissioner the ability to reject insurance rate increases. Some see it as a consumer win, while others—including the Commissioner himself— believe it may overreach. We’ll continue to watch how this unfolds.

Refinements to Tax Reform

We closely tracked changes to tax reform measures passed during the 2024 special session. Our goal was simple: ensure operators weren’t hit with new burdens. While refinements were made, we helped prevent any new costs being passed on to restaurateurs and hospitality businesses.

Looking Ahead

This year’s session was a strong one for Louisiana’s restaurant and hospitality community. Our work at the Capitol helped advance practical, pro-business policies while preventing the passage of harmful mandates.

The LRA Advocacy Team is already preparing for 2026, staying engaged through the interim to monitor regulations, participate in stakeholder discussions, and keep members informed on issues that could affect their business.

If you have questions about any legislation mentioned here or want to get involved in advocacy efforts, don’t hesitate to reach out. Together, we’re keeping our industry connected—from the kitchen to the Capitol.

Access Denied: Louisiana Law Cracks Down on BlackMarket Reservations, Protecting Restaurants and Diners

By Wendy Waren

Third-party sites that hijack restaurant reservations and resell them at inflated prices have sparked growing outrage among restaurateurs and diners alike. In recent years, this “black market” for hardto-get restaurant reservations has spread across the country, causing operational headaches for restaurants and creating artificial scarcity that frustrates loyal customers.

In Louisiana, the restaurant community took matters into its own hands—successfully.

LRA Leads the Charge to Protect Reservations in Louisiana

During the 2025 Louisiana Legislative Session, the Louisiana Restaurant Association (LRA) worked with Representative Troy Hebert to introduce HB 90, a bill that prohibits third-party platforms from selling restaurant reservations without the restaurant’s consent. Thanks to strong advocacy from the LRA, HB 90 passed both chambers of the Legislature with broad bipartisan support and was signed into law by the Governor.

This legislation is a major victory for restaurants across the state, restoring control over reservations and customer relationships to those who earn them—the operators themselves.

The issue was brought to the LRA’s attention by Steve Woodruff, General Manager of Commander’s Palace in New Orleans. The landmark restaurant had been targeted by unauthorized reservation scalpers, leading to customer confusion and inflated costs for what should have been a straightforward dining experience.

When the bill passed, Commander’s co-proprietor Ti Martin shared her appreciation:

“I am blown away that y’all got this done! It’s not very often citizens or business

people feel like they can affect the laws which affect them. We have always been lucky that Stan Harris was a restaurant operator and understands these issues and fights hard for us.”

Stan Harris, the LRA’s President and CEO— and former restaurant operator—has led the association since 2011 and serves as its chief lobbyist at the Capitol, advocating for policies that protect and advance Louisiana’s hospitality industry.

Why This Matters

The LRA’s advocacy effort mirrors a growing national movement to regulate the unauthorized resale of restaurant reservations. These online scalpers, using bots or manually booking high-demand tables, relist reservations on unauthorized websites or social media platforms—often with hefty fees attached. For customers, it’s a costly, confusing mess. For restaurants, it leads to increased no-show rates, staffing issues, and brand damage.

“Unlike ticket scalpers in entertainment, these thirdparty reservation sellers contribute nothing to the dining experience,” said Woodruff. “They don’t make the food better, the service more seamless, or the atmosphere more enjoyable—they simply make it more expensive and frustrating.”

A Growing National Concern

A recent National Restaurant Association (NRA) survey confirms consumer concern:

• 72% are worried that these sites make some restaurants inaccessible to everyday diners.

• 70% fear they harm restaurants financially by increasing the rate of no-shows.

• 80% want restaurants and customers protected from unauthorized reservations.

• 70% support legislation to stop the practice altogether.

These concerns aren’t isolated to Louisiana. In 2024, New York became the first state to pass legislation— the Restaurant Reservation Anti-Piracy Act—requiring third-party reservation sites to have written agreements with restaurants before listing any tables. Other states, including California, Florida, Illinois, Hawaii, Nevada, and now, Louisiana, have followed with similar legislation.

A Matter of Fairness and Control

“The more technology helps us find efficiency in our daily lives, the more it also creates new ways for people to game the system,” said Mike Whatley, Vice President of State Affairs and Grassroots Advocacy at the National

“In the early days of third-party delivery, some companies put restaurants on their platforms without permission, causing chaos for both customers and operators. States acted, and we’re seeing the same response now with reservation piracy.”

Indeed, hospitality operators say these scalpers not only exploit demand, they damage the spirit of hospitality.

“Restaurants are built on making people feel welcome,” said Rob Mosher, co-owner of Monteverde in Chicago. “When third-party scalpers scoop up reservations, it completely negates that. Guests go online and see no availability and assume they’re shut out. We want people—locals or visitors—to book a table easily, without extra fees or hoops.”

A Win for Louisiana Operators—and a National Model

By passing HB 90, Louisiana has positioned itself as a national leader in combating reservation abuse and protecting both the guest experience and operators’ rights.

“This is why the LRA exists,” said Stan Harris. “We’re here to listen to operators, identify threats to their businesses, and do something about it. Our success with this legislation shows the power of collaboration and what can happen when the voice of the restaurant industry is unified and strong.”

As other states look to address the black market reservation problem, Louisiana’s success with HB 90 provides a compelling model—and a reminder that when restaurant operators speak up, real change is possible.

Restaurant Association.

LRA Happenings

Stan Harris, Senate President Cameron Henry, and U.S. House Majority Leader Congressman Steve Scalise welcomed Louisiana House and Senate members to the LRA House for a luncheon ahead of the session. Catered by LRA Past Chair Tommy Cvitanovich of Drago’s Baton Rouge, the event highlighted how food fosters connection and conversation.

British content creators Josh & Jase spent the month of May exploring small towns and big cities in Louisiana, diving into the culture with swamp tours, crawfish boils, and a visit to LSU’s iconic stadium. They even made stops at LRA members like Daiquiris & Company, Elsie’s Plate & Pie, Mr. Ronnie’s Famous Hot Donuts, The Little Big Cup, Whataburger and Big Mike’s BBQ Smokehouse- Houma, La, just to name a few.

Leidenheimer Baking Company, the iconic New Orleans po-boy bread maker, is now led by fifth-generation baker William Whann and his father, Sandy. Blending tradition with innovation, they help preserve the po-boy and the spirit of New Orleans hospitality.

In June, LRA member Dooky Chase’s Restaurant received a James Beard America’s Classics Award, celebrating over 80 years of Creole cuisine and cultural impact in New Orleans. The family accepted the award in Chicago, celebrating the restaurant’s timeless Creole cuisine and the legacy of the late Leah Chase as a community cornerstone.

LSU College World Series winners work a shift at Raising Cane’s. Days after lifting the College World Series trophy in Omaha, Nebraska, players from the LSU baseball team made their way to the original Raising Cane’s to celebrate. Fans waited outside and lined up the block for hours before their champion team made a grand entrance on the Mike the Tiger Mardi Gras float by Kern Studios.

A two-day marketplace for restaurant & foodservice professionals

New Orleans Morial Convention Center

In this section, you will ﬁnd:

- Feature on our Keynote Speaker Chef John Folse - Kitchen Counter Sessions - Showcase Floor Plan - List of Exhibitors

- Cooking Demo Lineup

Dear LRA Showcase Attendees

Get ready… set… SHOW! The countdown is on for the 72nd Annual LRA Showcase, happening August 2-3 at the New Orleans Morial Convention Center. If you’re a restaurant or hospitality professional in Louisiana, this is your can’t-miss event of the year.

Need a jolt of inspiration? Looking for fresh solutions to improve your business operations? Want to reconnect with industry peers while discovering new vendors and tools to boost your bottom line? The LRA Showcase is all that—plus it’s right here at home, just a short drive or overnight stay away.

Think of this weekend as your opportunity to reboot and recharge. Wander the show floor, explore hundreds of exhibitors, attend expert-led educational presentations, and enjoy live culinary demos featuring some of Louisiana’s most exciting chefs. Saturday kicks off with a spirited Opening Ceremony at 9:50 a.m. in Hall I, followed by the 21st Annual Great American Seafood Cook-Off in Hall J. Louisiana’s own Chef Karlos Knott of Cajun Saucer will represent the state and compete for the title of King or Queen of American Seafood.

We’re also thrilled to feature Chef John Folse as our keynote speaker on Sunday at the Kitchen Counter, presented by Ecolab. As a true icon of Louisiana’s culinary legacy, Chef Folse will share stories, insights, and lessons from decades of experience building a global appreciation for our state’s cuisine. His session is sure to inform, entertain, and inspire.

And don’t miss the Cooking Demo Stage, presented by Fortune Fish and Gourmet, where live demonstrations bring new techniques and menu ideas to life—from sushi artistry and dry-aged seafood to the next generation of ProStart champions. There’s something for everyone, no matter your role or experience level.

And on Sunday afternoon, be sure to swing by the Four Roses Bourbon Twist on a Classic Cocktail Competition, where ten talented bartenders will shake things up as they compete for cash, prizes, and bragging rights in a spirited showcase of creativity and craft.

This is your weekend to learn, connect, and grow. Let’s do business. Let’s celebrate Louisiana hospitality. Let’s go!

Cheers,

Paul Hutson CEO Taste Buds Management

Chef Karlos Knott of The Cajun Saucer in Arnaudville has claimed the crown at the 2025 Louisiana Seafood CookOff, earning the prestigious title of King of Louisiana Seafood. The 18th annual culinary showdown took place Friday evening at The Harbor Center in Slidell, where Knott bested 11 other chefs from across the state with his uniquely Louisiana creation, All Roads Lead to Arnaudville — a Roman-style pizza featuring butter-poached Louisiana shrimp.

“It still hasn’t sunk in that I was able to win this competition with the amazing chefs here this evening,” Knott shared. “I found myself looking around to see who won and then suddenly I realized it was me. This is amazing.”

Knott, a U.S. Army veteran and former cavalry scout, discovered his passion for craft beer while stationed in Germany. That passion would eventually bring him — along with his wife, Stephanie, and son, Cory — back to Arnaudville, where they founded Bayou Teche Brewing in 2009. When Louisiana legalized restaurants inside breweries in 2018, Knott turned his attention to the culinary world, mastering the art of wood-fired Neapolitan pizza and opening The Cajun Saucer — a pizzeria blending Italian tradition with bold Cajun and Creole flavors.

“I grew up in Cajun country, so seafood is automatically special to me,” said Knott. “It reminds me of growing up because we’d have seafood on all special occasions. You can have meat every other day, but seafood just means special occasions to me.”

The panel of judges — which included Chef Nealy Frentz of Lola Restaurant in Covington, Damian Chapman of Orlandeaux’s Cross Lake Café in Shreveport, and James Fox-Smith, publisher of Country Roads magazine — had the tough task of selecting a winner from a field of highly skilled chefs and beautifully presented dishes.

“Every year it gets bigger and the competition gets tougher,” said Lieutenant Governor Billy Nungesser. “We have more and more chefs that want to participate and wear the crown as the King or Queen of Louisiana Seafood. This year’s competition was no different. After seeing all the amazing dishes prepared tonight, I am looking forward to a Louisiana reclaiming the title King of American Seafood when we are represented by Chef Karlos Knott in New Orleans in August.”

As the newly crowned King, Knott will go on to represent Louisiana at the 21st Annual Great American Seafood Cook-Off, taking place August 2 in New Orleans. There, he will compete against top chefs from across the nation in a celebration of domestic, sustainable seafood. Beyond the competition, Knott will serve as Louisiana Seafood Ambassador throughout the coming year, helping to promote and protect one of the state’s most valuable cultural and economic resources.

DOWNLOAD THE 2025 LRA SHOWCASE APP

Have all the LRA Showcase details in the palm of your hands.

• Exhibitor Directory

• Interactive Floorplan

• Planner Feature Goole Play Apple Store

EXHIBITOR LIST

A La Carte Foods Properties, LLC 924

Abita Brewing Company 1315

Accounting Services Unlimited LLC 615

Agenda for Children 1535

ALSCO Uniform 1718

Ambetter 1427

Auto-Chlor Services, LLC 1213

B&A Food Brokers 1002

Back Oﬃce by Buyer’s Edge Platform 717

Ben E. Keith Company 425

Bengal Products Inc./ 816

BengalPro Exterminators

Best Stop Cajun Food 617

Blogic 933

Blue Runner Foods Inc. 903

Borden Dairy 1618

Caire Hotel and Restaurant Supply Inc. 1405

Caire Hotel and Restaurant Supply Inc. 1627

Cantaloupe AI 1533

Capitol City Produce 1219

Cawley Company 1018

Charger Louisiana/ 1314

Charger Southeast Rep ChargerGoGo

Coalition to Restore Coastal Louisiana 1628

Coca-Cola Bottling Company 813

Community Coﬀee Company, L.L.C. 913

Computer World Inc. 726

Cool-A-Zone 806

Cutco Cutlery 725

C-Web's Cajun Specialty Foods 1720

Decatur Espresso 1313

Deep River Snacks 934

Diningedge 1306

DirectTV for Business 517

Domino Foods, Inc./Tellus Products 817

Drink Mockly Inc. 1414

Ecolab Inc. 1107

El Matador Foods Inc. 827

Fire & Safety Commodities 1316

Flint & Flame USA 1026

Food Service Management Systems 1621

Fooqai 727

Gasket Guy of Louisiana & Mississippi 714

Gasket Guy of the Bayou 818

GATR Coolers 1325

General Mills 1534

Ghostwood Distilling Co. 1327

Global Data Solutions- 1607 Global Data Fusion

Grapette International 1305

Gulf Coast Logeauxs 902

Handy Seafood 926

Hyginix, LLC 819

Inland Foods 1101

JMI Packaging Solutions 1319

L.H. Hayward & Company 925

LeafFilter Gutter Protection 627

Loop Linen Service 820

Louisiana Crave-A-Ball 724

Louisiana Department 1404 of Health Oﬃce of Public Health-Sanitarian

Louisiana Distilleries, LLC. 1517

Louisiana Fish Fry Products 719

Louisiana Gas Association 1614

Louisiana Restaurant Association/ 517

LRA Workers’ Comp

Lux Ice LLC 1104

Manda Fine Meats 825

Maq Innovations 900

Mardi Gras Productions, Inc. 730

Margarita Man HQ, LLC 1003

Massey Services 1706

McIlhenny Company/ 1215 TABASCO Brand

MMI Culinary Services 802

Mohawk Group 916

Molson Coors Beverage Company 1005

Natalie's Orchid Island Juice Company 919

Natco Food Service Merchants 1113

New Orleans & Co./LoveNOLA TV 1100

New Orleans Roast LLC 1007

Nola Cannabis LLC 1525

Nola Steam Cleaning 1016 as of July 9, 2025

WOMEN’S SPORTS ARE ON THE RISE HOW TO MAKE IT A WIN FOR YOUR BUSINESS

The game is changing. While men’s sports have traditionally dominated viewership ratings and the go-to-games for bars and restaurants to tune into, women’s sports are experiencing a surge in popularity and interest. The success of NCAA Women’s Basketball and WNBA, FIFA Women’s World Cup and NWSL, along with Boxing and Tennis Grand Slams underscore the growing audience and enthusiasm for women’s sports. That means now is a great time for your bar or restaurant to jump on the band wagon and make the most of the momentum. DIRECTV for BUSINESS oﬀers programming packages that will help you get in the game and access women’s sports year-round.

WOMEN’S SPORTS IS DRIVING MORE VIEWERSHIP THAN EVER BEFORE

The 2024 season shattered the glass ceiling in women’s sports – take a look:

• NCAA Women’s Basketball Championship drew an impressive 18.7 million viewers making it the most-watched basketball game, college or professional, men’s or women’s since 2019.

• The WNBA attracted an all-time record of more than 54 million unique viewers and a record 22 regular-season game telecasts averaged at least 1 million viewers.

• Similarly, the NWSL has seen consistent growth over previous seasons and set league records during the Championship Game and Skills Challenge.

• Tennis remains a cornerstone for women’s sports with events like Wimbledon and the US Open setting global viewing records and bringing in new fans.

▪ The Paris Olympics made history by being the first games to have an equal number of men and women athletes and those women athletes became key in driving the highest ratings of the 2024 Games as the women’s gymnastics team drew 12.7 million spectators, more than the first round of the NFL Dra and all single NBA final games in 2023.

• During the 2024 Games the gold medal match between the USWNT and Brazil averaged 9 million viewers – the highest since the 2004 Athens games.

▪ The Katie Taylor and Amanda Serrano ﬁght averaged 74 million viewers, making it the most-watched professional women’s sporting event in U.S. history.

THE RISE IN SPORTS BARS DEDICATED TO WOMEN’S SPORTS

According to an NBC News article, women’s sports bars are forecasted to quadruple their footprint across the U.S. in 2025 and it’s no coincidence that this boom compliments the increased viewership and popularity of professional and college women’s sports over the past few years. The Sports Bra in Portland, OR, which opened in 2022, is cited as being the ﬁrst bar dedicated to showing women’s sports and has now become so well-known they’ve announced plans to franchise. Additionally, three women’s sports bars have opened this year, and more are expected soon with venues in every region of the country, including major cities like New York and San Francisco to smaller cities such as Cleveland and Kansas City. Many of these bars are women-owned, creating spaces that not only celebrate women’s sports but foster a sense of community, inclusivity and empowerment – a place where everyone is welcome.

TAP INTO THE GROWING WOMEN’S SPORTS TREND

By now you know interest in women’s sports is rising but unfortunately many people find it difficult to find a bar or restaurant that show women’s games. According to a poll by Seton Hall University, 37% of the general population and 51% of sports fans said that they would watch more women’s sports if it was more easily accessible. And it’s not just women driving interest in women’s sports –30% of men watch more women’s sports in 2024 than the year prior. What’s more, data also reveals that viewers of women’s sports tend to follow more sports leagues, six to be exact, than the average American. This creates a great opportunity for your business to become the go-to for women’s sports and beyond.

BENEFITS OF SHOWING WOMEN’S SPORTS AT YOUR PLACE OF BUSINESS

Here are some additional beneﬁts to showing women’s sports at your bar or restaurant:

FILL OFF-SEASON GAPS

Women’s sports can be a great way to drum up business during the oﬀ-season of sports such as football and men’s basketball to help bring in fans year-round

GAIN NEW CUSTOMERS

Show women’s sports on the big screen and appeal to a wider customer base and attract those who may not typically come to a sports bar or restaurant

CAPITALIZE ON WEEKNIGHT PROGRAMMING

Many women’s sports air on weeknights, which can help boost business during slower times

GET A LEG UP ON THE COMPETITION

By showing women’s sports, you can gain the edge over other sports bars and restaurants that have yet to take advantage of the growing trend

GET A WINNING PACKAGE THAT OFFERS WOMEN’S SPORTS

DIRECTV for BUSINESS oﬀers comprehensive packages that are your ticket to showing the best in women’s sports. Get ready to show NCAA women’s sports, WNBA, PWHL, women’s soccer and so much more. DIRECTV for BUSINESS customers also enjoy 99% worry-free signal reliability*, hassle-free customer service and free standard professional installation. Plus, with the help of DIRECTV’s Sports Bar Finder we make it easy for fans to ﬁnd you.

CHOOSE DIRECTV FOR YOUR SPORTS BAR OR RESTAURANT

Ready to bring women’s sports to you and your customers? DIRECTV for BUSINESS oﬀers the ultimate sports experience with exclusive programming such as ESPN+ for Business, MLS Season Pass and Apple TV+’s Friday Night Baseball combined with professional sports packages such as NFL Sunday Ticket via EverPass Media, MLB Extra Innings®, plus college sports and more.

*Based on a representative study of national cities

Louisiana’s Culinary

Ambassador

and the Revolutionary Spirit of Our Cuisine

Louisiana’s culinary landscape is as rich, complex, and vibrant as the diverse cultures that have shaped its history. Few people embody this spirit more profoundly than Chef John Folse — a lifelong son of the Bayou Country, a master of Cajun and Creole cuisine, and a passionate educator dedicated to preserving and evolving Louisiana’s culinary heritage.

This summer, Chef Folse takes the stage as the keynote speaker for the Louisiana Restaurant Association’s Showcase, bringing his unique story and revolutionary vision to inspire restaurateurs, chefs, and culinarians from across the state and beyond.

White Oak Estate & Gardens

Roots in the River Parishes: The Swamp Floor Pantry

Born in 1946 in St. James Parish, nestled on the storied German Coast of the Mississippi River, John Folse’s childhood was deeply intertwined with the rhythms of the land and the bounty of the bayou. Raised in a family of sugarcane farmers and great cooks, his earliest lessons came not from classrooms, but from the swamp floor pantry surrounding his home.

“I grew up hunting raccoons with my family,” Folse recalls, “learning about wild game and fresh ingredients that most people didn’t know about.” The lush wetlands provided a natural pantry full of venison, duck, smoked goose, quail, and more — a rich foundation that would shape his culinary perspective for life.

Yet, his childhood was also marked by hardship. Folse lost his mother, a gifted pie maker who nurtured his love of food and tradition, at a young age. Her recipes — cream pies, persimmon pies, blueberry and blackberry pies — remain treasured family heirlooms. “She died very

young,” he reflects, “but I have all of her recipes, and they inspire me every day.”

The lessons from his upbringing were simple yet profound. Food was never just sustenance; it was culture, history, and a way of life. “What does authentically Louisiana mean? It means real food, real music, real people,” Folse says. “I love the sights, the sounds, and the smells of Louisiana every day.”

From Howard Johnson to a Culinary Revolution

Folse’s journey to becoming a culinary icon was neither straightforward nor easy. His early career included stints at Howard Johnson Restaurants — a foundation where he honed his operational skills and learned the importance of precision and consistency in food service.

From those beginnings, Folse’s vision blossomed. In 1978, he opened Lafitte’s Landing Restaurant in Donaldsonville, a bold move that introduced locals and travelers alike to genuine Cajun and Creole flavors rooted in Louisiana’s rich history.

But Folse’s ambitions stretched far beyond the River Parishes. He was determined to share Louisiana cuisine with the world. By the mid-1980s, he was exporting his culinary heritage internationally, opening restaurants and hosting dinners in Japan, Beijing, Hong Kong, Paris, and even Moscow during the 1988 Presidential Summit. In 1989, Folse orchestrated the first Vatican State Dinner in Rome featuring Louisiana dishes — a testament to his growing influence and the universal appeal of his cuisine.

His company, Chef John Folse & Company, expanded into publishing, manufacturing, catering, and events management — including the White Oak Estates catering division in Baton Rouge and the 2019 opening of Folse Market at the New Orleans International Airport, serving travelers authentic local flavors.

Building an Empire Through Mistakes and Mentorship

Folse’s success did not come without setbacks and challenges. “We made a lot of mistakes, and it was through those mistakes that we learned to build an empire,” he admits candidly. “Without those failures, I would have never learned to do the things I’m doing now.”

His journey includes being terminated once or twice and enduring tough lessons — all stepping stones on the path to success. This honesty is part of what makes him a beloved mentor to young culinarians.

“The respect I have for my staff is because they know the journey — nobody gave us anything. We worked hard, and so do they,” Folse explains. Many of his mentees have risen from humble kitchen roles to leadership positions. His general manager in Baton Rouge, once a young cook, is now the leader of the company’s largest food and beverage operation. In New Orleans, former cooks now manage entire restaurants, carrying forward the family’s legacy.

Restaurant R’evolution: A Tribute to Louisiana’s Seven Nations

One of Folse’s most ambitious projects is Restaurant R’evolution in New Orleans, which he co-founded with Chef Rick Tramonto in 2012. Funded and supported by the Sonesta Corporation, the restaurant is a bold declaration of Louisiana’s culinary identity — revolutionary in concept and execution.

The name R’evolution was born in a moment of clarity during a conversation with Sonesta’s president. “He said, ‘We want you to do the greatest Louisiana restaurant in New Orleans. It has to be revolutionary.’ I said, ‘Revolutionary?’ And he said, ‘Yes, revolution — sticking your nose out there.’”

The restaurant pays homage to the seven distinct nations that have shaped Louisiana’s culture and cuisine: Native American, French, Spanish, German, Italian, African, and English. Folse points to a vivid painting in his office showing Native Americans sharing their knowledge of swamp ingredients with early French explorers — a symbolic representation of the collaboration that created Louisiana’s culinary heritage.

“Each one of these nations contributes equally. How in the world can any other cuisine match this incredible combination of seven nations in one pot?” he asks.

The chefs at R’evolution push the boundaries of traditional Cajun and Creole cooking, infusing new techniques and global influences while honoring timetested ingredients and recipes.

“The young chefs coming in are not just keeping our food alive; they’re moving it forward with new ideas. We’re never just sitting on our gumbo,” Folse says, underscoring his belief in innovation grounded in tradition.

A Culinary Legacy and Commitment to Education

Folse’s dedication to Louisiana’s culinary future is exemplified by his founding of the John Folse Culinary Institute at Nicholls State University in 1994. This groundbreaking institute was the first four-year degree program in the country dedicated solely to culinary arts, setting a national standard for comprehensive culinary education.

More than just a school, the Institute serves as a cultural repository and training ground for the next generation. The Louisiana Restaurant Association Educational Foundation (LRAEF), awards more scholarships to individuals to attend the Institute than any other.

Folse emphasizes the importance of mentorship, often sharing his own stories of triumphs and failures to inspire young chefs. “I tell them, if I started from nothing and could do this, you can do it.”

His work with the LRA and the National Restaurant Association Educational Foundation has helped elevate Louisiana’s culinary arts on both a local and national level, highlighting the state’s unique contributions to America’s food culture.

A Dreamer with a Sweet Tooth

Beyond the kitchen, Folse is a man of curiosity and ambition. “I’m a dreamer. If I think something’s possible, I’m going to do it — like opening a restaurant in the Soviet Union. Why not?” he shares with a smile.

He’s also a self-professed sweet eater, a trait inherited from his mother’s love of pie-making. His favorite homecooked meals remain humble, comforting dishes from his youth: smothered round steak with gravy, rice and gravy, white beans, red beans, and wild game from the swamps.

And if you ask what he wants to do next, Folse’s answer is as bold as ever. “I haven’t been in space yet. But if I were offered a ride, I would love to go. I want to do things I haven’t done before.”

An Invitation to Experience Louisiana’s Culinary Revolution

Chef John Folse’s journey from the swamp floor pantry of St. James Parish to global culinary ambassador is nothing short of extraordinary. Through his decades-long dedication to preserving and elevating Cajun and Creole cuisine, he has shaped not just menus—but minds.

As keynote speaker at this year’s LRA Showcase, he invites us all to reflect on our roots, embrace the diverse influences that make Louisiana cuisine so powerful, and continue pushing it forward with heart and heritage. Folse’s relationship with the Louisiana Restaurant Association spans decades, marked by his recognition as Restaurateur of the Year in 1987 and his induction into the LRA Hall of Fame in 2015.

These accolades underscore a lifetime of impact—and a legacy still in motion. Join us as we celebrate the revolutionary spirit of a chef who has turned Louisiana’s food culture into a living, breathing force known around the world.

KITCHEN COUNTER

Saturday, August 2, 2025

presented by

Start Strong: The Savvy Guide to Opening Your First Restaurant Sponsored by RestaurantOwner.com

Chip Romp, Senior Director of Workforce and Business Services at RestaurantOwner.com

Noon

Aspiring to open your own restaurant? Don’t just wing it—get the proven ingredients for success from someone who’s helped thousands of first-time operators find their footing. In this high-impact session, Chip Romp, Senior Director of Workforce and Business Services at RestaurantOwner.com, shares real-world strategies that turn fresh concepts into thriving businesses. Whether you're just dreaming or deep in planning, Chip delivers the practical insights, tools, and templates you need to launch with confidence and stay a step ahead.

Key takeaways include:

How to build a solid ﬁnancial plan and avoid costly startup mistakes

• Operational and hiring strategies to set your team and business up for success

• How to create a guest-focused culture that drives loyalty and buzz

• Must-have tools and templates from RestaurantOwner.com to streamline your journey

• Come hungry for knowledge and leave ready to lead—with the right game plan to open strong and grow even stronger.

SAMPLINGOPPORTUNITY:ThissessionispairedwithCopperCaneWines

Tip-Oﬀ: The Legal, Cultural, and Financial Storm Brewing Around Gratuities

Booked & Buzzed: Turning Followers into Diners

Vicki Voelker, Director of PR and Marketing for the Four Seasons Hotel New Orleans

2 p.m.

Today’s most successful restaurants, bars, and hotels know that a strong marketing strategy is built on a smart mix of brand storytelling, community engagement, digital visibility, and reputation management. In 2025 and beyond, one component is rising above the noise: inﬂuencer marketing. In this high-energy session, Vicki Voelker, Director of PR and Marketing for the Four Seasons Hotel New Orleans shares how restaurants, bars, and hotels can use digital word-of-mouth to build buzz, ﬁll seats, and drive real revenue.

Drawing from real-world experience in luxury hospitality, Vicki will break down how to identify the right inﬂuencers, set clear expectations, and create authentic partnerships that deliver real results—not just likes.

Key takeaways include:

• How to find influencers who truly fit your brand

• Tips for creating partnerships that work for both sides

• How to measure success beyond vanity metrics

• Lessons learned on spotting red ﬂags and maximizing ROI

Get the inside scoop on turning followers into loyal fans—and paying customers.

SAMPLINGOPPORTUNITY:ThissessionisbeingpairedwithTrincheroFamilyEstates

Cost Chaos: Winning the Margin Game in a Tariﬀ-Tangled Market

Carrie Collins of Ben E. Keith

3 p.m.

Inflation may still be with us, but 2025 brings fresh challenges—particularly the rising impact of new tariffs on imported goods. In this timely and tactical session, Carrie Collins of Ben E. Keith returns to help operators sharpen their cost management playbooks. From negotiating smarter vendor contracts to strategically sourcing alternative U.S.-grown ingredients, this session will explore how to optimize prime costs without compromising value. Attendees will leave with fresh ideas for bulk purchasing, cost-effective menu engineering, and navigating the complex world of tariffs.

Key takeaways include:

• How new tariﬀs are reshaping the cost landscape—and what it means for your bottom line

• Smart strategies for negotiating better vendor contracts and pricing agreements

• Tips for sourcing U.S.-grown alternatives to oﬀset supply chain disruptions

• Menu engineering techniques to maintain value perception while protecting proﬁts

KITCHEN COUNTER

Sunday, August 3, 2025

Predictive Models for Proﬁtable Outcomes

Growing margins with intelligent, data-driven inventory management

Second Stream, First-Class Proﬁts: The Business of Catering

Shelley Pigeon, Catering & Events Manager for Pigeon Catering & Events

Noon

Catering isn't just a side hustle—it's a serious revenue driver hiding in plain sight. Join Shelley Pigeon, Catering & Events Manager for Pigeon Catering & Events, as she shares insights from decades of experience in destination management and high-volume catering.

This session dives into how restaurants can tap into catering to boost proﬁts, expand their brand, and create a sustainable new stream of business.

Key takeaways include:

• Craft menus that wow guests and maximize margins

• Implement smart pricing and cost control strategies

• Build and train a high-performing catering sales team

• Execute winning marketing tactics and generate quality leads

• Nail the logistics—on-site or oﬀ-site

Shelley brings a career ﬁlled with producing hundreds of corporate, association, and high-proﬁle events, including the Super Bowl Media Party and IPW’s Closing Party. Her real-world experience and strategic know-how will leave you with actionable ideas to turn catering into your restaurant’s next big growth opportunity.

Risky Business: How to Bulletproof Your Restaurant from Claims & Catastrophes

Sponsored by Johnson, Yacoubian & Paysse & Gallagher Insurance

Alan Yacoubian, General Counsel for the Louisiana Restaurant Association and John O’Brien, Regional Director for Hospitality and Entertainment with Gallagher Insurance

1 p.m.

One unexpected incident—a ﬁre, a slip and fall, a ﬂood—can derail your restaurant or hospitality business overnight. Insurance isn’t just a requirement; it’s your last line of defense.

Join Alan Yacoubian, General Counsel for the Louisiana Restaurant Association and its Workers’ Compensation program, and John O’Brien, Regional Director for Hospitality and Entertainment with Gallagher Insurance, for a candid look at the insurance risks hiding in plain sight.

Key takeaways include:

• Why oﬀ-the-shelf insurance often leaves restaurants vulnerable—and how to close the gaps before disaster strikes

• What every operator should understand about general liability, property insurance, business interruption (and when it actually kicks in), liquor liability, auto/ﬂeet, cyber risk, umbrella coverage, and more

• Claims that exposed major weak spots—and what could’ve prevented them

• The rise of THC-infused beverages and insurance protection

• The diﬀerence between employee protection liability, third-party liability, and wage and hour liability

• How the LRA Workers’ Comp program is built speciﬁcally for restaurants, hotels, and catering operations— and why that matters when a claim hits your bottom line

• Whether you're opening your ﬁrst concept or have multiple locations, this eye-opening session will give you a proactive insurance game plan—so you're not blindsided by the threat you didn’t see coming.

SAMPLINGOPPORTUNITY:ThissessionisbeingpairedwithPalmBayWines

KEYNOTE SESSION: Authentically Louisiana—Chef John Folse

Moderated by Mark Romig

Chef John Folse, Louisiana’s Culinary Ambassador to the World

2 p.m.

Known as Louisiana’s culinary ambassador to the world, Chef John Folse has dedicated his life to celebrating and preserving our Cajun and Creole traditions. In the 1980s, he traveled the globe alongside legends like Chef Paul Prudhomme and Chef Leah Chase, sparking a worldwide fascination with the bold ﬂavors and fresh ingredients rooted in Louisiana’s rich soil and bountiful waters.

Chef Folse is the visionary behind beloved establishments such as Laﬁtte’s Landing Restaurant, Restaurant R’evolution at the Royal Sonesta Hotel, Bittersweet Plantation Dairy, and Folse Market at the New Orleans International Airport. He also founded the Chef John Folse Culinary Institute at Nicholls State University— the ﬁrst four-year culinary degree program in the country—where more LRA Education Foundation scholars attend than any other post-secondary school in Louisiana.

A proliﬁc author, TV and radio personality, and hospitality industry leader, Chef Folse perfectly embodies the 2025 Showcase theme: “Authentically Louisiana.” During his keynote, Chef Folse will explore the evolution of Louisiana’s vibrant food culture, the critical role of culinary education, and how honoring our roots can guide our future.

Sip, Sample, and Celebrate!

Get ready to experience the art of mixology at its ﬁnest! Join us at the LRA Showcase for the Four Roses Bourbon Twist on a Classic cocktail competition, where 10 of Louisiana’s most talented bartenders will craft and serve their original creations — each one a unique twist on a classic cocktail, featuring the rich ﬂavors of Four Roses Bourbon.

As they mix, shake, and pour, bartenders will be interviewed live and their cocktails will be judged by a panel of industry experts to determine who has the ultimate Bourbon Twist on a Classic.

August

2025 Competing Bartenders

Participation

New Orleans Morial Convention Center Hall J

Victoria Pisarello

Felipe's Taqueria "Backyard Sparkle"

Prejean's "Fig Easy"

Tavi "Summer Old World Old Fashioned"

Restaurant Revolution "Four Roses Royal Espresso Martini"

Dickie Brennan's Steakhouse "Femme Fatale Old Fashioned"

Le Moyne Bistro "Chanson Rosée Sour"

Plates Restaurant & Bar "The Belle"

Bayou Bar "Double Feature"

Meagan Martin Stephanie Katz

Sheila Arndt

Dina Bohn

Phillip Chilton Ashalen Sims

Ally O'Keefe

Emeril's Brasserie "Down the Boulevard"

Aurelie Konopka

Zea Rotisserie & Bar "Midnight Ember"

Andres Hoyos

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.

Inspiration on the Plate, Strategy Behind the Scenes

Experience the artistry, innovation, and passion behind today’s culinary scene at the Cooking Demo Stage presented by Fortune Fish. Throughout the showcase, top chefs will share their techniques, inspirations, and insider tips through live demonstrations designed to spark ideas and elevate your menu.

Saturday,

August 2, 2025

Crafting Elevated Sushi with Chef Huy Pham

11:30 a.m.

Join Chef Huy Pham of the acclaimed Yakuza House as he demonstrates the art of sushi-making with a local twist. A ﬁrst-generation Vietnamese American with over two decades of experience, Chef Pham blends the precision of Japanese technique with the vibrant ﬂavors of Gulf seafood.

In this interactive demo, Chef Pham will showcase his approach to handrolls, dressed nigiri, and omakasestyle dining, highlighting how local ingredients and traditional methods come together to create an unforgettable sushi experience. Whether you’re a sushi aﬁcionado or new to the world of omakase, this session oﬀers a behind-the-scenes look at what it means to craft truly elevated sushi in New Orleans.

Cooking Louisiana's Gulf Finﬁsh with Chef Brian Landry

1 p.m.

Chef Brian Landry, a New Orleans native, passionate conservationist, and expert on Gulf seafood, will take the Fortune Fish Stage for a live cooking demonstration featuring 2–3 different Gulf finfish species. As Chef/Owner of QED Hospitality (Jack Rose, Bayou Bar, Hot Tin) and an advocate for sustainable seafood, Chef Landry will share techniques, recipes, and insights into preparing local fish while celebrating the richness of Louisiana’s waters. Attendees will leave inspired to explore Gulf seafood on their own menus, learning from one of the region’s most respected culinary voices.

Gen Z at the Table: Managing and Motivating the Next Generation of Restaurant Talent

2 p.m.

Generation Z is redeﬁning the restaurant workforce. They’re tech-savvy, socially conscious, and value work-life balance — yet they’re spending less time in restaurants and are often hesitant to work in them. So how can operators attract, engage, and retain this critical demographic?

This panel will explore how to eﬀectively manage Gen Z in today’s hospitality landscape, covering what motivates them, how they prefer to communicate, and what workplace culture looks like through their lens. From recruitment and training to retention and team dynamics, you’ll gain practical strategies to lead this generation with conﬁdence.

Panelists:

Jasmine Lair, HR Director, BRG Hospitality

Chef Taralyn Stephens, Instructor, New Orleans Career Center

Ricky Castro, General Manager, Ruby Slipper Café – Canal Street

DEMO STAGE

Creole Roots, Modern Plates: Chef Meg

Bickford's

Celebration of Local Louisiana Flavors

3 p.m.

Join Chef Meg Bickford, Executive Chef of the legendary Commander’s Palace, for an unforgettable cooking demo showcasing the heart and soul of New Haute Creole cuisine. As the ﬁrst woman to lead the kitchen at Commander’s, Chef Meg brings a fresh, dynamic approach to the rich traditions of Louisiana cooking.

In this hands-on demo, Chef Meg will share her passion for sourcing locally, diving into the “dirt to plate within 150 miles” philosophy that deﬁnes the Commander’s menu. With the abundance of farm-fresh ingredients and bayou gifts, Chef Meg will demonstrate how she brings modern ﬂair to Louisiana’s storied foodways, honoring the past while forging new culinary pathways.

From the delicate balance of seasonings to the power of local terroir, Chef Meg will show how the ﬂavors of Louisiana come together to create dishes that pay homage to the region’s legacy and promise a vibrant future. Don’t miss this opportunity to learn from one of the most respected chefs in the state and discover why “all our best meals are still ahead of us.”

Sunday, August 3, 2025

Dry-Aged Seafood: Redeﬁning Flavor with Chef Michael Nelson

11 a.m.

Experience how Chef Michael Nelson of New Orleans' celebrated GW Fins is pioneering a new frontier in seafood. In this innovative cooking demo, Chef Nelson will introduce the dry-aging technique he perfected for ﬁsh, creating dishes with the deep, rich umami traditionally reserved for dry-aged steaks.

Learn how meticulous control of temperature and humidity transforms pristine Gulf fish into tender, flavorful masterpieces like bluefin and swordfish "tomahawks." Chef Nelson will share insights into the science behind the method, why freshness isn't always best, and how dry aging brings out unexpected depth in seafood. Discover why this trailblazing technique has made GW Fins a must-visit destination for adventurous diners.

SAMPLING OPPORTUNITY: This session is being paired with Jackson Family Wines

Champions Take the Stage: Chalmette ProStart Live

Noon

Don’t miss the Chalmette High School ProStart Management Team as they take over the LRA Cooking Demo Stage to present La Strada, the dynamic restaurant concept that earned them the National Championship title at the 2025 National ProStart Invitational in Baltimore. After winning the Louisiana ProStart Invitational in March and rising to the top over 40 other state teams in April, these talented students represent the future of Louisiana’s restaurant industry— live and in action.

Oysters 101: A Taste of Louisiana with Chef Tony Rodrigue

1 p.m.

Join us for a special session featuring Chef Tony Rodrigue, Director of Food and Beverage for Acme Oyster House—Fortune Fish’s largest oyster client. Cliff Hall of Fortune Fish will emcee this lively and educational discussion as Tony shares insights into Louisiana oysters, including traditional and off-bottom varieties. Attendees will have the unique opportunity to sample different oysters and learn firsthand about their distinct flavor profiles, harvesting methods, and what makes Louisiana oysters some of the finest in the world.

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...

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.

Control bleeding with pressure 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!

H SAUCE T

Students from St. Charles Satellite Center took a hospitality showcase trip to Calgary, exploring French cuisine and its deep connections to the food culture of Southern Louisiana.

ProStart students from W.D. & Mary Baker Smith Career Center in Lafayette won a trip to the National Restaurant Association Show in Chicago. They were hosted by the NRA Educational Foundation were able to enjoy an inside look at the restaurant industry through hands-on experiences, expert interactions, and exposure to emerging trends.

As part of its Spring 2025 grant cycle, the Emeril Lagasse Foundation (ELF) awarded the LRAEF $40,000 to support students pursuing careers in the restaurant and hospitality industry.

alum and two-time LRA Education Foundation (LRAEF) Scholar Deante Skidmore recently graduated from the Louisiana Culinary Institute and is taking his culinary dreams internationally. He’ll be continuing his education this fall at the Culinary Arts Academy of Switzerland, the country’s #1-ranked culinary school.

The LRAEF was proud to be one of three beneficiaries of the Tournament of Rosés, hosted by the New Orleans Wine & Food Experience. This vibrant event brought together food and wine lovers to support culinary education and Louisiana’s hospitality industry.

ProStart

Chapter Cheers

With Summer in full swing, the restaurant industry takes a cooldown until the Fall. Yet, that hasn’t stopped our LRA local chapters from igniting the heat of the season with spirit and enthusiasm. Our chapters are the heart of our association, creating opportunities for networking, growth, and community. Their efforts strengthen our industry across every plate and parish.

Here’s a look at how our chapters have dealt with the heat in and out of the kitchen.

Cenla Chapter Cenla Wins Big After Mardi Gras

The LRA’s Cenla Chapter was awarded the 2025 Community Signature Award for Taste of Mardi Gras from Explore Alexandria Pineville on May 5th . In its 31st year, Taste of Mardi Gras is the most successful LRA Chapter fundraiser event for LRA programs, including the Education Foundation. Chapter President Scott Laliberte and Board Member Greg Baker were both present to accept the award.

Greater Baton Rouge Chapter GBR Giving to the Future

The GBR Chapter proudly presented a check for $3,454.79 to the French Settlement High School ProStart Program on May 27th . This amount represents the funds raised during last month’s Future Flavors: ProStart Restaurant Takeover at Ruffino’s Restaurant, a unique dining event where ProStart students designed the menu, prepared the dishes, and gained valuable real-world experience by running the restaurant for lunch.

Future Flavors Future Flavors

A ProStart Restaurant Takeover

Achtung! Oktoberfest Returns for 4th Year!

Join us for the return of the LRA Baton Rouge Chapter’s Oktoberfest fundraiser on Sunday, October 26 at the beautiful Live Oak at Cedar Lodge! Enjoy an afternoon of German-themed food from some of Baton Rouge’s best restaurants, festive beer selections, and live music from the always-entertaining band, Pants Party.

Tickets will be available soon on Eventbrite. For more information, including sponsorship opportunities, contact Britney Ford at bford@lra. org. Don’t miss this unforgettable fall celebration!

October 26, 2025

3-6 p.m.

Live Oak at Cedar Lodge

Greater New Orleans Chapter GNO Brings the Heat During Restaurant Week

New Orlean’s annual Restaurant Week ran from June 16th to June 22nd. More than 100 Greater New Orleans Chapter members participated, offering a wide range of pe-fixed dishes and flavors to eager and hunger diners.

With two-course lunches starting at $25, two course brunches starting at $36, and three course dinners starting for as low as $32, food lovers were encouraged to indulge in the best culinary and fine dining experiences in the city.

Teeing Off This Fall

The GNO Chapter Golf Tournament will return on October 28th at Bayou Oaks at City Park from 10 a.m. to 4 p.m. If you’re looking to register or sponsor, contact Alex Shafer at ashafer@lra.org.

GREA TER NEW ORLEANS

pr esented by

October 28, 2025 10 a.m. - 4 p.m. Bayou Oaks at City Park

Northshore Chapter Happy Hour in the Northshore Chapter

Members of the Northshore Chapter gathered on June 3rd , at the Covington Beer Garden for happy hour drinks and food provided by the Jaybird. LRA Members heard an update about the Louisiana Legislative Session and the upcoming LRA Showcase.

Acadiana Chapter Golf Tournament in Full Swing this Fall

The Acadiana Golf Tournament returns on October 6th at the Wetlands Golf Course from 11:30 a.m. to 5 p.m. Registration begins at 11:30 a.m. with a 1 p.m. tee time. This event is a fantastic opportunity to enjoy a day of golf while supporting LRA programs, including the LRA Education Foundation and Hospitality PAC. Don’t miss out on this exciting event that brings together the community for a great cause! Register now or contact Britney Ford at bford@lra.org.

October 6, 2025 11:30 a.m. - 5 p.m. Wetlands Golf Course

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

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

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

PAYMENT SYSTEMS & PAYROLL

Heartland Payment Systems Heartlandpaymentsystems.com

Large Group Insurance

Contact your insurance broker and ask for your LRA member UnitedHealthcare quote. For more info, contact HealthcareHQ@restaurant.org

Workforce Development

RESTAURANT READY AND APPRENTICESHIPS

Contact: David Emond

Workforce Program Coordinator

Louisiana Restaurant Association Education Foundation davide@lra.org 504-920-4998

WORKFORCE PROGRAMS

Contact: Jonathan Baynham

Executive Director Louisiana Restaurant Association Education Foundation jbaynham@lra.org 504-454-2277

Pharmacy Discount Card

Free program (not insurance) with discounts on most FDA-approved prescription medication. For more info, contact HealthcareHQ@restaurant.org

Affordable Care Act

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

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

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

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THE BOOKKEEPER............................................................7 www.thebookkeeper.com (504) 521-1010

DIRECTV FOR BUSINESS...............................................23 www.directtv.com (404) 643-4252

FISHER PHILLIPS...............................................................35 www.fisherphillips.com (504) 522-3303

HEARTLAND PAYMENT SYSTEMS..............................OBC www.heartlandpaymentsystems.com (888) 963-3600

LOUISIANA SEAFOOD.......................................................17 www.louisianaseafood.com (225) 342-0552

LRA WORKERS’ COMP....................................................39 www.lrasif.org (504) 454-2277

ODP BUSINESS SOLUTIONS.........................................9 www.odpbusiness.com (888) 263-3423

PERFORMANCE FOODSERVICE..................................47 www.performancefoodservice.com (504) 733-5200

PJ’S COFFEE.........................................................................IFC www.pjscoffee.com (985) 792-5899

SERVSAFE.............................................................................13 www.servsafe.com

SYSCO FOODSERVICE....................................................41 www.sysco.com (504) 731-1015

For advertising information, please contact Wendy Waren, SVP of Communication: Phone: (504) 636-6518 Email: wwaren@LRA.org Online: www.LRA.org

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

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

Contact: bernie.kaelin@e-hps.com