Letter from the Chair
Dear LRA Members,
One of the things I enjoy most about serving as Chair of the Louisiana Restaurant Association (LRA) is the opportunity to connect with so many talented people who make our hospitality industry so special. That’s why I’m especially excited to welcome you to the 73rd Annual LRA Showcase, July 25-26 in New Orleans. As we celebrate 80 years of the LRA, this event remains one of our most valuable traditions—bringing together suppliers, restaurateurs, bar owners, caterers, deli operators, hoteliers, and venue professionals under one roof to discover new ideas, products, and services that can help strengthen our businesses and our industry.
This year’s Showcase will feel elevated. To accommodate the Bocuse d’Or Americas and Pastry World Cup Americas competitions, we moved the event up by one week, creating a unique opportunity to host these internationally recognized culinary events alongside our own. The energy, talent, and attention these competitions attract will bring a new dimension to Showcase, and I know our attendees will enjoy being part of something truly special.
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We’re also happy to welcome back the Great American Seafood Cook-Off for the 22nd year in conjunction with Showcase in Hall J. Produced by Louisiana Lt. Governor Billy Nungesser’s Seafood Promotion and Marketing Board, we wish the best of luck to Chef Kris Allen of Pamplona Tapas Bar and Restaurant, who will represent our great state on Saturday while vying for the title of King or Queen of American Seafood. And don’t miss the Four Roses Bourbon Global Expedition Cocktail Competition presented by Reyes Beverage Company on Sunday afternoon, where 10 outstanding bartenders will compete for $1,000 and prizes.
As you make your way around the show floor, I encourage you to spend some time what we’re dubbing “the dueling stages,” Kitchen Counter Speaker Series, presented by Ecolab, and Cooking Demo Series, presented by Fortune Fish and Southern Glazer’s Wine and Spirits. The alternating schedule of educational sessions and culinary demonstrations offers a great opportunity to learn something new while taking a break from visiting exhibitors and competitions.
On Sunday, join me at noon as the National ProStart Management Competition runners-up from Chalmette High School present their remarkable restaurant concept, Honua’s Table. It’s inspiring to see the next generation of hospitality leaders showcase their creativity, talent, and passion for our industry. Then, at 2 p.m., don’t miss our keynote speaker, Dr. Shawn DuBravac, whose insights on emerging technology, innovation, and the future of business promise to be both fascinating and practical.
With so much happening over two days, I recommend comfortable shoes, plenty of water, and a willingness to explore. I look forward to seeing old friends, making new connections, and celebrating our incredible industry together. Whether this is your first Showcase or your fiftieth, welcome—we’re glad you’re here.
Sincerely,
Octavio Mantilla Chair, Louisiana Restaurant Association
Letters to the Editor
Dear LRA Hospitality PAC,
Thank you and the members of the LRA, for your generous contribution to my Senate District 19 campaign. With your support, I can bring my message to the people of District 19 that I will represent their interests of our community and will continue to work as their Senator to build a strong Louisiana that will benefit all of us.
With kindest regards,
Greg Miller State Senator, District 19
Dear LRA Hospitality PAC,
I would like to thank you for your generous contribution to my campaign fund. Your continued support of my work in the State Legislature is greatly appreciated. I look forward to working with you for the good of the State of Louisiana and its citizens.
Sincerely,
Ed Larvadain III State Representative, House District 26
Dear LRA Hospitality PAC,
Your generous contribution to my campaign was more than financial support. It’s an expression of trust in the belief that Louisiana’s best days are still ahead. My focus in the 2026 session will be on improving the insurance landscape, investing in reliable infrastructure, ensuring government services are efficient, accountable and accessible. Should you ever have matters to which I may offer assistance, do not hesitate to connect with me.
With much gratitude,
Annie Spell, Ph.D. State Representative,
House District 45
Louisiana Restaurant Association
2700 N. Arnoult Rd. Metairie, LA 70002 www.lra.org
President & CEO
Stan Harris
Editor-In-Chief
Wendy Waren wwaren@lra.org
Communications Specialist: Quinton Williams qwilliams@lra.org
Multi-Media Specialist
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.
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Want to reach restaurants to use your products or services? Inquire about advertising in à la carte. Call Wendy Waren at (504) 636-6518.
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Louisiana Legislative Session Recap
See how the LRA advocated for the industry’s priorities during the 2026 Legislative Session. Learn about the legislation that passed and what it means for restaurant operators across the state.
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Your Guide to the 2026 LRA Showcase
Your roadmap to two days of inspiration, education and innovation. Discover exhibitors, educational sessions, cooking demonstrations, culinary competitions and can’t-miss events.
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The Future of Hospitality Starts Here
2026 LRA Showcase keynote speaker and acclaimed futurist Dr. Shawn DuBravac shares practical insights on emerging trends, technology and innovation. Learn how today’s changes will shape tomorrow’s hospitality industry.
NRA Celebrates 250 Years of Shaping America’s Workforce Leaders
The National Restaurant Association (NRA) celebrated the restaurant industry’s leading role as one of the nation’s most powerful leadership incubators at the 2026 National Restaurant Association Show in Chicago. In a keynote address titled, “America’s Leaders Are Made in Restaurants,” NRA President & CEO Michelle Korsmo highlighted how restaurants are centers of connection, culture, and community, bringing people together while serving as training grounds where leadership skills are built through real world experience. From resilience and accountability to teamwork and adaptability, the industry has helped generations of people develop skills that extend far beyond the workplace.
“These skills aren’t gained by sitting in a corner office or through earning a particular degree,” said Korsmo. “They are developed on the job, through long shifts, fast decisions, changing team dynamics, and the constant discipline of serving others. Leadership takes root in restaurants because the industry is built on people and service.”
Today, that impact is stronger than ever. As the secondlargest private sector employer, the restaurant industry employs 10% of the U.S. workforce and more people have worked in restaurants than any other industry in America. For nearly half of adults, restaurants were their first job–providing foundational experience that shapes future career success and leadership potential. And the industry employs more female managers and more minority managers than any other sector in the economy.
“These leaders reflect the communities they serve and the opportunities they create for everyone who works there,” said Korsmo. “Restaurant leadership is practical, inclusive, and grounded in the realities of serving
people and communities. In the future, these qualities will matter more than ever before.”
The industry continues to be a powerful engine for opportunity and upward mobility. With more than 20,000 career pathways across 70+ professions, restaurants offer accessible entry points and clear paths for advancement.
Looking ahead, the NRA is advancing initiatives to strengthen the leadership pipeline by investing in manager development, expanding training and credentials, and equipping the workforce with both digital fluency and human-centered skills that remain critical in an evolving economy.
As restaurants continue to bring people together and shape the workforce, the NRA is calling on operators, employees, and partners across the industry to prioritize leadership development and invest in the people who will drive the next chapter of growth. By doing so, the industry will ensure that its legacy of shaping America’s workforce remains strong for generations to come.
Read Korsmo’s full speech here.
From complex litigation to day-to-day compliance, Fisher Phillips advises and advocates for employers across the globe.
Running a hotel, restaurant, or gaming operation means managing nonstop shifts, tipping and pay complexities, diverse teams, and high guest expectations – all with legal risk around every corner. We know how your operations really work and help you stay compliant, confident, and ready to prevent and defend claims. Fisher Phillips partners with hospitality operators to manage labor and employment risk in ways that align with real-world operations, brand priorities, and growth goals.
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NRA Supports Passage of the Dignity Act of 2025
By the National Restaurant Association
Legislation is solid foundation for the comprehensive immigration reform needed for industry workers and the communities’ restaurants serve
The National Restaurant Association (NRA) recently announced its support for the Dignity Act of 2025, bipartisan legislation that would create sensible solutions to address the broken immigration system while providing even more security for the nation’s borders.
Immigration is fundamental to the restaurant and foodservice industry. More than one in five people working in the industry today are immigrants, shaping everything from menu trends to the local communities’ restaurants serve. Immigration is also essential to maintaining the industry’s resilience and long-term economic viability. With more than 15.7 million jobs across over one million locations, operators already face persistent workforce shortages even as the industry continues to grow. By 2036, the industry is projected to add 1.6 million jobs—an increase of about 11%—yet the overall U.S. labor force is expected to grow by less than 4% over a similar period.
“Immigration reform is not abstract policy for the restaurant industry—it is the foundation of a strong restaurant workforce and a thriving U.S. economy,” said Sean Kennedy, chief advocacy officer for the
NRA. “Protecting today’s employees, modernizing visa programs, and building a forward-looking system will help the restaurant industry grow, create jobs, and continue serving as cultural and economic anchors in every community.”
The NRA is advocating for the core principles that must be accounted for in a comprehensive immigration reform package. The Dignity Act aligns with the Association’s principles in these ways:
Protects the restaurant workforce. Restaurant operators require a system that protects Dreamers that have made long-term contributions to the industry and the communities they serve. They also want legal pathways for existing employees who have lived in the U.S. for extended periods on TPS and other authorized temporary programs, to earn permanent legal status.
• The Dignity Act does this by creating a pathway to lawful permanent residency for Dreamers, overhauls the asylum process, and creates the Dignity Program which allows people who have been in the U.S. without work authorization for many years the chance to earn legal status.
Builds a modern immigration system for the future. Long-term economic growth in the U.S. depends on an immigration system that keeps pace with market
demands, particularly in labor-intensive industries such as restaurants. Restaurant operators need immigration reform that establishes legal pathways to meet future labor demand and compliance requirements that rest on the employee, are equally accessible for small business owners, and provide a safe harbor for employers.
• The Dignity Act addresses this by providing long-term adoption of E-Verify with a safe harbor for employers.
“The restaurant industry needs immigration policy solutions that work in the real world, and the Dignity Act is a great start in that direction,” said Kennedy. “We appreciate the efforts of Representatives María Salazar (R-FL) and Veronica Escobar (D-TX) in introducing this legislation, and the support they and the 39 co-sponsors are offering the restaurant owners and workers in their districts. We hope this bill can spark needed debate for this important issue.”
In addition to the important solutions in the Dignity Act, the NRA would like to see additional legislation addressing its core principle of fixing the work visa system. This would include the creation of work visa programs for low-skilled, high-demand employees in industries that consistently face labor shortages like the Essential Workers for Economic Advancement (EWEA) visa, exempting returning workers from the annual H-2B cap, and streamlining the work visa application process to facilitate faster processing.
with Will Dubos, Managing Director of Government Affairs, LRA
NRA Calls on Congress to Establish a National Regulatory Framework for Hemp-Derived THC Beverages
By the National Restaurant Association
The National Restaurant Association (NRA) is calling on Congress to delay a federal ban on hemp-derived THC beverages set to take effect in November and instead establish a national regulatory framework that protects consumers while allowing restaurants to continue serving these products.
Low-dose hemp-derived THC beverages, legalized under the 2018 Farm Bill, offer consumers an alternative to alcohol and represent a growing opportunity for restaurant operators. In a letter to Congressional leaders, the NRA urged lawmakers to adopt standards for age verification, product quality, labeling, dosing, marketing, and impairment, while allowing states to tailor their own regulations.
“Consumers have made it clear that they want hemp-derived THC beverages,” said Sean Kennedy. “The question is whether Congress will create a safe, sensible regulatory framework or allow this emerging market to disappear.”
According to NRA research, 5% of restaurants serving alcohol already offer THC beverages, while 26% are interested in adding them if clear regulations are established—representing a potential $1.6 billion annual market.
For restaurant operators facing slim profit margins, these beverages provide an important new revenue opportunity. The NRA is requesting a two-year delay of the federal ban to give Congress time to develop consistent national regulations and provide operators with the certainty they need.
“Banning these products won’t eliminate consumer demand,” Kennedy said. “It will simply remove the opportunity for responsible operators to serve them safely. Congress should delay the ban and establish a thoughtful regulatory framework before disrupting this growing market.”
Watch Webinar on Demand
GLP-1 and Restaurants: Shifting Habits, Not Shrinking Demand
By the National Restaurant Association
According to a recent consumer survey by the National Restaurant Association, about one in eight adults currently use a GLP-1 medication, with adoption expected to grow as affordability and insurance coverage improve. Nearly three in 10 non-users say they would consider taking one if it became more accessible.
While GLP-1 medications reduce appetite, the survey suggests they are changing how people dine rather than whether they dine out. GLP-1 users purchased restaurant meals, snacks, or beverages an average of 7.6 times in the week before the survey, compared with 5.1 visits for non-users. Although nearly half report dining out less often since starting the medication, one in four are visiting restaurants more frequently, and about 30% report no change.
The biggest shift is in ordering behavior. Most GLP-1 users choose smaller portions, prioritize high-protein items, and add more vegetables. Even so, restaurants remain an important part of their lifestyle: 87% enjoy
dining out, and 71% consider restaurants essential to their routine.
For operators, this represents an opportunity. More than 90% of GLP-1 users say they would order menu items tailored to their dietary preferences, and 76% would pay more for those options. Interest also extends beyond the dining room, with 86% saying they would purchase restaurant meal kits designed to meet their nutritional goals.
The survey also points to opportunities for better communication and flexibility. While most users believe restaurants already offer healthy choices, nearly nine in 10 say those options could be promoted more effectively. They also want greater portion-size flexibility and snack-sized menu items, reinforcing the growing demand for customizable, health-conscious dining experiences.
Read more here
2026 Legislative Session Recap
By Will Dubos, Managing Director of Government Affairs, LRA
The 2026 Regular Session concluded with meaningful victories for Louisiana’s restaurant industry. Throughout the session, the LRA focused on three primary objectives: preventing new mandates and liabilities for restaurant operators, supporting practical workforce and business reforms, and advancing policies that strengthen Louisiana’s foodservice and hospitality economy.
The Association actively monitored and engaged on dozens of bills affecting restaurants, hospitality businesses, alcohol permit holders, workforce development, seafood policy, payment processing, and economic development. By the conclusion of session, the LRA successfully supported several key legislative initiatives while defeating a number of proposals that would have increased costs, created operational challenges, or exposed businesses to additional liability.
Seafood & Agriculture
The LRA continued to advocate for policies that support consumer confidence in seafood while preserving restaurant access to both Louisiana seafood products and legally imported seafood. Louisiana restaurants rely on a diverse seafood supply chain to meet consumer demand, and the LRA remains committed to ensuring that all seafood products—regardless of origin—are safe, properly labeled, and subject to appropriate testing and regulatory oversight. HB 121 authorizes the Commissioner of Agriculture and Forestry to seize and
destroy seafood products that fail established testing standards. The legislation strengthens Louisiana’s seafood enforcement framework and helps ensure that consumers can have confidence in the safety and quality of seafood sold throughout the state. This bill became Act No. 122 and took effect upon signature of the governor.
The LRA also worked extensively on HB 665. As introduced, the bill would have prohibited hoop net fishing in the Manchac area, potentially disrupting an important source of wild-caught catfish supplied to Louisiana restaurants. Through stakeholder engagement and legislative amendments, the final legislation permits hoop net fishing during daylight hours only, thus preserving an important local fishery. This bill has not yet been signed into law, however we expect it will be signed and take effect in August.
HB 725 initially imposed new record-retention requirements on restaurants purchasing imported seafood products. The LRA opposed the bill as drafted because it created an additional administrative burden on restaurants without providing meaningful improvements to seafood safety or compliance efforts. Through our advocacy, restaurants were removed from the legislation, and the final bill applies only to seafood retailers.
It is also worth noting that some media coverage and public discussion surrounding HB 725 continued to describe the legislation as applying to restaurants. That
is incorrect. The final version passed by the Legislature does not impose any invoice retention requirements on restaurants, and the LRA was successful in securing amendments that removed restaurants from the bill entirely. This bill became Act No. 172 and takes effect in August.
Workforce & Business Operations
HB 232 modernizes Louisiana’s youth employment process by allowing employment certificates for minors to be signed by a parent or guardian rather than requiring approval from a school official. The legislation removes unnecessary administrative barriers while maintaining workforce protections and helping employers connect more efficiently with young workers entering the workforce. This bill became Act No. 61 and took effect upon signature of the governor.
HB 456 provides employers with additional procedural tools in workers’ compensation disputes and seeks to improve efficiency within the claims process. Predictability and fairness in the workers’ compensation system remain important priorities for Louisiana employers. This bill has not yet been signed into law.
SB408 requires the Office of Workers’ Compensation to promulgate an updated medical fee schedule by 2029 after collecting data for the next two years. This was a hard-fought compromise piece of legislation between trial attorneys and medical providers on one side and the business community on the other. This bill has not yet been signed into law.
Economic Development
HB 892 creates the West End Economic Development District encompassing portions of Orleans and Jefferson Parishes. The district is intended to encourage reinvestment and economic activity along the Lake Pontchartrain waterfront and may create future opportunities for restaurant and hospitality development in one of the region’s most historic commercial corridors.
Hemp Regulation
SB 510 establishes an age requirement of 18 years old to enter businesses where consumable hemp products are sold. The legislation aligns hemp-related access restrictions with alcohol regulations. This specifically targets bars where alcohol, and now hemp-derived THC beverages, are the principal commodity sold. This bill became Act No. 392 and takes effect in August.
Industry Awareness—Debit Transactions
While the LRA neither supported nor opposed SB 254, the legislation is important for restaurant operators to understand.
SB 254 creates state enforcement for existing federal restrictions on debit card surcharges. Although debit cards are used like credit cards, banks and the federal government treat these transactions as cash, so they are not subject to the same fees as credit transactions. Because electronic payments make up most restaurant transactions, operators should understand the law’s requirements and the penalties for noncompliance. The bill does not impose new federal rules; it gives the state authority to enforce existing ones and penalize violations. This bill has not yet been signed into law, but we will monitor its progress and keep you informed on its effective date.
Bills Successfully Defeated
A significant portion of the Association’s legislative work involves preventing proposals that would negatively impact restaurant operators. During the 2026 Session, the LRA successfully opposed and helped defeat several bills that would have increased costs, expanded liability, or imposed unnecessary regulatory burdens.
Credit Card Convenience Fee Restrictions
HB 659 sought to limit the amount businesses could charge as a convenience fee for credit card transactions.
The LRA opposed the legislation because it failed to address the underlying costs associated with electronic payment processing and would have reduced business flexibility in managing those expenses. As credit card processing costs continue to rise, restaurants need flexibility to manage those expenses without additional government-imposed restrictions. The bill was defeated in committee.
Minimum Wage Proposals
The Association successfully opposed both HB 353 and SB 230, which sought to establish a state minimum wage in Louisiana.
Both proposals failed to adequately account for the unique compensation structure of tipped employees. The restaurant industry continues to face significant labor, food, insurance, and operating cost pressures. The LRA maintained that wages are best determined by market conditions rather than government mandates and worked diligently to defeat both measures.
Pricing Disclosure Mandates
HB 617 represented one of the most significant business issues of the session.
The legislation would have imposed broad “total price” disclosure requirements on businesses across numerous advertising and sales platforms. The bill created substantial ambiguity regarding whether taxes and other government-imposed charges would be included in advertised pricing, despite those costs varying significantly between parishes, municipalities, and special taxing districts and remaining outside the control of businesses.
The legislation also failed to account for the reality that restaurant prices change frequently due to food costs, fuel costs, tariffs, supply chain disruptions, and market conditions. Compliance would have extended across websites, social media platforms, delivery applications, mobile ordering systems, and traditional advertising channels.
Most concerning, businesses could have faced litigation and enforcement actions under the Louisiana Unfair Trade Practices Act for technical violations even where no consumer harm existed. Following extensive opposition from the business community, the legislation was defeated.
Alcohol Regulations
HB 687 would have expanded alcohol permit distance restrictions around residences located in undefined “historic neighborhoods.”
We opposed the legislation because the term “historic neighborhood” was never clearly defined and could have applied broadly to existing commercial corridors throughout Louisiana. The proposal threatened future restaurant investment, ownership transitions, redevelopment opportunities, and long-term business certainty in historic commercial districts. The LRA actively lobbied against it and was instrumental in its defeat.
SB 499 would have required certain alcohol-serving establishments to implement biometric identification systems as part of age-verification procedures.
The LRA opposed the proposal due to implementation costs, privacy concerns, and operational burdens. Restaurants and bars already operate under extensive age-verification requirements and face significant penalties for violations. Existing enforcement mechanisms provide substantial compliance tools for regulators without imposing costly new technology mandates on businesses. The bill ultimately failed due to pressure from the LRA.
Session Assessment
Overall, the 2026 Session was a productive year for the restaurant industry. The LRA successfully prevented several costly mandates while advancing practical reforms supporting workforce participation, seafood policy, regulatory efficiency, and economic development.
The LRA’s effectiveness continues to be strengthened by the engagement of our State Board of Directors, chapter leadership, and members across Louisiana. While no significant grassroots action campaigns were required this session, the LRA’s ability to credibly represent restaurants in every legislative district remains one of our most valuable advocacy assets. When the Association engages lawmakers, we do so on behalf of thousands of restaurant operators, employees, and hospitality professionals throughout Louisiana, giving our advocacy a level of credibility and influence that few organizations can match.
World-Class Culinary Competitions Come to the LRA Showcase
Bocuse d’Or Americas and the Pastry World Cup (Coupe du Monde de la Pâtisserie) return to the LRA Showcase at the New Orleans Ernest N. Morial Convention Center on July 25–26, 2026, bringing two of the world’s most prestigious culinary competitions back to New Orleans.
On Saturday, July 25, eight teams from across the Americas will compete in the Pastry World Cup Americas, with the top four advancing to the 2027 Pastry World Cup Grand Final.
On Sunday, July 26, eight national teams will battle in Bocuse d’Or Americas for one of five coveted spots in the 2027 Bocuse d’Or Grand Final.
Held alongside these world-class competitions, the LRA Showcase is the largest restaurant and hospitality tradeshow in the U.S. Gulf Region, welcoming more than 6,000 industry professionals to explore hundreds of exhibitors, educational sessions, live cooking demonstrations, and the latest trends in hospitality. products and trends shaping the hospitality industry.
Bocuse d’Or Americas and the
New Orleans Shines on North America’s 50 Best Restaurants List
New Orleans solidified its standing as one of the world’s premier culinary destinations when it hosted the prestigious North America’s 50 Best Restaurants awards, welcoming renowned chefs, restaurateurs, food media, and industry leaders from across the continent.
Landing the event was a major achievement for New Orleans & Company and local hospitality leaders, who worked for years to bring the influential awards program to Louisiana. The week-long celebration showcased the city’s vibrant food culture to an international audience and generated invaluable exposure for New Orleans restaurants and tourism.
The event’s connection to New Orleans was further strengthened by the influence of celebrity chef Emeril Lagasse, whose decades-long impact on American cuisine has helped elevate the city’s culinary reputation worldwide. During the awards ceremony, Lagasse was recognized
with the prestigious Icon Award, which honors individuals whose contributions have had a lasting impact on the restaurant industry. Accepting the award, Lagasse thanked attendees for being in New Orleans and helping celebrate the city’s food culture.
Produced by U.K.-based media and events company William Reed Ltd., North America’s 50 Best Restaurants is part of the globally recognized 50 Best brand. Since launching the World’s 50 Best Restaurants rankings in 2002, the organization has expanded to include regional lists that celebrate exceptional dining experiences around the globe.
The rankings are determined by an anonymous voting academy comprised of chefs, restaurateurs, food and beverage journalists, educators, and well-traveled gourmets. Voters are asked to select their eight best restaurant experiences during the voting period, regardless of cuisine, style, or format.
Three New Orleans restaurants earned places on this year’s list, underscoring the depth, creativity, and diversity of the city’s dining scene.
Leading the way was Dakar NOLA, which climbed to No. 4 on the list, up from No. 6 last year. Chef Serigne Mbaye’s acclaimed restaurant has garnered national
attention for its modern Senegalese tasting menu, which explores the deep culinary connections between West Africa and Louisiana. In addition to its Top 5 finish, Dakar NOLA received the Best Restaurant in the South USA award, recognizing it as the region’s leading dining destination. The honor comes as the restaurant prepares to open its new location on Leonidas Street, marking an exciting new chapter for one of New Orleans’ most celebrated culinary success stories.
Emeril’s Restaurant earned the No. 20 spot on the list, continuing its rise after ranking No. 30 last year. Under the leadership of Chef EJ Lagasse, the iconic restaurant has evolved into a refined tasting menu experience that celebrates Louisiana ingredients, New Orleans traditions, and the restaurant’s own storied history. The recognition reflects both the restaurant’s successful reinvention and the enduring influence of the Lagasse family on American dining.
Acamaya also earned recognition on the list, debuting at No. 30 and further highlighting the breadth of talent contributing to New Orleans’ evolving culinary landscape.
While the rankings themselves are noteworthy, perhaps the greatest accomplishment was New Orleans hosting the event. Bringing North America’s 50 Best Restaurants to the city placed New Orleans at the center of the continent’s culinary conversation and provided an opportunity to showcase its restaurants, hospitality, culture, and unique sense of place to an influential international audience.
Chef Kris Allen of Pamplona Tapas Bar & Restaurant in Lafayette was crowned the 2026 King of Louisiana Seafood after capturing the title at the 19th Annual Louisiana Seafood Cook-Off.
Allen earned top honors with his crab-stuffed flounder, a dish that showcased the quality, versatility and flavor of Louisiana seafood. Following his win, Allen credited the state’s fishermen and seafood producers, saying he was proud to highlight the products and people who make Louisiana’s seafood industry exceptional.
Allen bested a field of 12 chefs from across the state.
Chef Chris Vazquez of Ralph’s on the Park in New Orleans finished second, while Chef Jared Heider of Juniors on Harrison in New Orleans placed third.
As the 2026 King of Louisiana Seafood, Allen will represent Louisiana at the 22nd Annual Great American Seafood Cook-Off, held July 25 in New Orleans during the Louisiana Restaurant Association Showcase. He will also serve as the state’s Seafood Ambassador for the coming year, promoting Louisiana seafood across the country.
Dear LRA Showcase Attendees,
Welcome to the 2026 LRA Showcase! Whether you’re here to discover new products, gain fresh ideas, strengthen industry relationships or simply reconnect with colleagues, we’re glad you’re here.
This year’s Showcase is unlike any we’ve hosted before. We’re proud to welcome the Bocuse d’Or Americas and the Pastry World Cup Americas, and the returning Great American Seafood Cook-Off and the Four Roses Bourbon Global Expedition Cocktail Competition—bringing some of the world’s most talented chefs and bartenders together right here in Louisiana. These competitions are an incredible opportunity to experience culinary excellence firsthand and celebrate the talent that defines our industry.
But while these marquee events may draw the crowds, the heart of Showcase has always been our exhibitors and sponsors.
Our exhibitors are the heartbeat of this event. They’ve invested their time, expertise and resources to be here because they believe in Louisiana’s restaurant industry. They represent the products, services and solutions that help restaurants succeed every day. As you explore the show, I encourage you to spend time walking the exhibit floor. Visit with our exhibitors, ask questions, discover new ideas and build relationships with the partners who are committed to helping your business thrive.
I’d also like to thank our sponsors, whose generous support helps make Showcase possible. Their investment allows the Louisiana Restaurant Association to keep admission complimentary for our restaurant members while continuing to deliver an event that grows in quality and value each year. As the cost of producing an event of this scale continues to rise, their commitment to our industry is more meaningful than ever.
On behalf of the Louisiana Restaurant Association, thank you for being part of Showcase 2026. I hope you’ll come ready to do business, learn something new, and leave inspired. And while you’re here, take time to enjoy everything this incredible weekend has to offer.
See you on the show floor!
Cheers,
Brad Watts
2026 LRA Showcase Chair Owner, Cecelia Creole Bistro
The Future is Closer Than You Think!
Artificial intelligence is no longer something restaurants will use someday—it’s already changing the way operators do business. From forecasting inventory and scheduling staff to answering customer questions online, AI is quickly becoming another tool that helps restaurants work smarter while creating a better guest experience.
That’s why this year’s LRA Showcase keynote couldn’t be more timely.
The Louisiana Restaurant Association is proud to welcome internationally recognized futurist, economist and New York Times bestselling author Dr. Shawn DuBravac as the keynote speaker for the 2026 LRA Showcase. A former Chief Economist for the Consumer Technology Association—the organization behind CES, the world’s largest consumer technology event— DuBravac has spent his career studying the technological and societal trends shaping the future of business. Today, he advises Fortune 100 companies, entrepreneurs and industry leaders on how to prepare for what’s next.
His keynote, “Restaurants of the Future,” will explore how artificial intelligence is reshaping restaurant operations, guest engagement and the workforce, while helping operators separate lasting innovations from passing trends.
Technology is evolving at an incredible pace, but not every new advancement deserves your attention. DuBravac’s approach is practical, focusing on the tools and strategies that restaurants can begin applying today.
Imagine a restaurant website that never closes. AI-powered assistants can answer guest questions, accept reservations, recommend menu items, address allergy concerns and even help guests book private events—all while your staff focuses on serving customers in the dining room. Behind the scenes, predictive AI can forecast demand, reduce food waste, improve scheduling and help managers make faster, more informed decisions.
The goal isn’t replacing hospitality—it’s giving restaurant teams more time to deliver it.
Named one of the world’s top futurist speakers, DuBravac is the author of the New York Times bestseller Digital Destiny, which explores how data and emerging technologies are transforming every industry. During his keynote, he’ll share the trends already taking shape, how guest expectations are evolving and what restaurant leaders can do now to position their businesses for long-term success.
The future of restaurants isn’t 10 years away. It’s already arriving. Join us at the LRA Showcase to hear one of the nation’s leading futurists explain what comes next—and how your restaurant can be ready.
Restaurants of the Future
Speaker: Dr. Shawn DuBravac Economist, Futurist, Trendcaster & New York Times Bestselling Author
Sunday, July 26, 2026 | 2 p.m.
Kitchen Counter Stage presented by Ecolab Session Overview
Restaurants in the decade ahead will look and operate differently than they do today. Kitchens are becoming more predictive, guest relationships more personalized and technology more intuitive. Artificial intelligence is transforming everything from inventory management and labor scheduling to customer service and the overall dining experience.
In this engaging keynote, Dr. Shawn DuBravac will explore the trends and technologies reshaping the restaurant industry and provide practical strategies operators can use to prepare for what’s next. Attendees will gain insight into the emerging role of AI, evolving guest expectations and the business decisions that will position restaurants for long-term success.
You’ll Learn:
• Early signals pointing to where the restaurant industry is headed.
• How AI is transforming the guest experience and restaurant operations.
• Practical examples of technology already making an impact.
• Strategies to help your business adapt, compete and lead in the next generation of hospitality.
WHERE LOUISIANA MEETS THE WORLD
STOP BY THE LRA BOOTH! BOOTH
Sunday
H SAUCE T
NPSI Recap
Chalmette High School represented Louisiana in both competitions at the 2026 National ProStart Invitational, where the management team took home second place. This trip was made possible through generous funding from sponsors TABASCO® Brand and Hilton.
The culinary team brought their Louisiana flair to the table with P&J’s crispy fried Gulf oysters for their starter dish. Their entrée was a lamb chop surf and turf, featuring hurricane gulf shrimp and pan-seared polenta. A lemon espuma with cherry-berry compote rounded out the menu, a dessert that was highlighted as the judges’ favorite at the state competition.
The management team presented their concept, Honua’s Table, a Hawaiian restaurant focused on sustainability and authentic flavors. Judges’ feedback highlighted the team’s impressive menu presentation, strong professionalism, and contagious enthusiasm. Their clear communication and overall strong knowledge of their concept made them a clear front runner and secured them a second-place win for Louisiana.
Emeril Lagasse Foundation Grant
The Emeril Lagasse Foundation awarded the LRAEF with a $50,000 community grant during its Spring Cycle. This partnership’s goal is to support efforts to expand culinary workforce development opportunities for students across Louisiana through ProStart programming, apprenticeship opportunities, and industry-connected learning experiences. This funding will be utilized to create opportunities throughout the year for both ProStart educators and students to form connections, gain new skills, and achieve their goals within the industry.
NOCHI Pop-Up
LRA Education Foundation Executive Director Jonathan Baynham recently visited the New Orleans Culinary and Hospitality Institute (NOCHI) for the semester’s student-run pop-up restaurant, Deux Fuegos. This semester was especially significant, as it featured Louisiana ProStart alumnus and Emeril Lagasse Foundation Scholarship recipient, Jeremiah Thomas.
Jeremiah, a graduate of Istrouma High School’s ProStart program, helped lead the creation of a Mexican and Creole-influenced menu. Featured menu items included mocktails, corn ribs, a boudin tamale, redfish, and mango sorbet with chamoy.
Journeys like this exemplify the purpose of the work toward our mission, as it creates opportunities for students to flourish into successful culinary professionals.
Acadiana Chapter
Crawfish and Camaraderie
Chapter Cheers
Summer can be slow for the restaurant industry. Luckily, our LRA chapters have been keeping busy with member-led events to prioritize comradery and networking before the busier Fall season begins.
The LRA Acadiana Chapter hosted a crawfish boil on April 29 at Crawfish Town USA in Henderson. Over 30 members heard industry updates from LRA CEO and President Stan Harris, LRA Acadiana Chapter President Patrick O’Bryan, and Crawfish Town USA owner Johnny Hebert.
Grand Olde Tyme for Acadiana Chapter
On June 25, 27 members attended the LRA Acadiana Social at Olde Tyme Grocery. Lafayette Travel President & CEO Ben Berthelot updated members on ongoing efforts to promote tourism in the area. The LRA membership team also shared updates and took questions on the upcoming LRA Showcase.
Golf Tournament is Coming Full Swing
The LRA Acadiana Golf Tournament will be back this year on October 5. More information will be provided in the coming months. For sponsorship and registration information, contact Britney Ford at bford@la.org.
LRA SCRAMBLE
Cenla Chapter
Good Stories and Spirits at Cenla Chapter Event
The LRA Cenla Chapter hosted a member social on May 4 at Hemingway House of Stories and Spirits in Pineville. Over 15 members came together for a lively discussion and good company. Chapter President Scott Laliberte reported on association happenings. Afterwards, Pam St. Pierre, LRA Executive VP, and Britney Ford, Chapter Member Service Coordinator, spent time visiting several long-term Cenla members in the area.
Greater Baton Rouge Chapter
On May 11, the Greater Baton Rouge Chapter President Brad Watts and VP Megan Klock presented a check for $3,600 to the EBR Career & Technical Education Center ProStart Program. These funds were raised as a result of the Restaurant Takeover held at Ruffino’s Restaurant on March 31, 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.
Greater New Orleans Chapter Dishing
Out Success During Restaurant Week
Nearly 100 LRA Great New Orleans members participated in this year’s New Orleans Restaurant Week, which ran from June 8 to June 14. Restaurant offered several pre-fixed menus, from brunch to dinner, each one with unique and savory dishes. Restaurant Week remains a staple celebration of New Orleans’ vibrant culinary environment during the slow summer season.
Tee Time For GNO Chapter
The GNO Golf Tournament will return on October 27 at Bayou Oaks at City Park. For registration and sponsorship inquiries, contact Alex Shafer at ashafer@lra.org.
Northshore Chapter Pick a Lane: Northshore Vs. Greater Baton Rouge
The LRA Northshore Chapter will be hosting the LRA Chapter Bowl Off, a bowling fundraiser tournament against GBR Chapter. The event will take place on August 16 at Tangi Lanes in Hammond from 2-5p.m. Contact Alex Shafer at ashafer@lra.org for registration and contact information.
Southwest Chapter
LRA Southwest Members Gather for Networking and Industry Updates
The Southwest Area Members gathered for a Happy Hour at Crying Eagle Brewing on May 11 evening with 22 members in attendance. Guests discussed current industry concerns, received updates from the LRA staff, and enjoyed small bites while networking with fellow members.
On May 12, Southwest Area Members joined LRA staff for a presentation from the team at Visit Lake Charles, led by Timothy Bush, Shanna Landry, and Candy Rodriguez, highlighting the organization’s ongoing efforts to promote and support the restaurant industry across the region.
The gathering gave members an opportunity to connect, network, and learn more about the tourism and hospitality initiatives shaping the local industry.
LRA Member Happenings
Longtime LRA Acadiana Chapter member Francois Poupart passed away in May. Born in France, Francois came to the United States to pursue his passion and training as a pastry chef. In 1967, he established Poupart Bakery in the same location where it continues to operate today, becoming a cornerstone of the Acadiana community. The LRA’s thoughts are with his family, friends, and all who had the privilege of knowing and working alongside him.
Several LRA members participated in OysterNight on May 14, a celebration of Louisiana and Gulf Coast oysters with specials, signature dishes, and exclusive events. The event was created to help restore our coast, as every shell recycled goes toward building living reefs that protect our shoreline and sustain Louisiana fishing communities.
LRA member Chef Serigne Mbaye, owner of Dakar Nola, earned his second James Beard Award and was named Best Chef: South at the 2026 James Beard Awards on June 15 in Chicago. The LRA is proud to have him continuously represent Louisiana’s culinary scene!
LRA Members E.J. and Emeril Lagasse were featured in the latest issue of GQ. In the article, they discussed E.J. growing up surrounded by the culinary world and his journey of taking the helm of Emeril’s in 2022. Since then, Emeril’s has received two MICHELIN stars in 2025, ranked 20th in North America’s 50 Best Restaurants in May, and E.J. was a nominee for the Emerging Chef James Beard Award.
CHANNEL LINEUPS
EFFECTIVE AS OF 1/5/26
MUSIC CHOICE® PREMIUM
’60s Movement ..803
’70s ....... .804
’80s ....... .805
’80s Rock . .829
’90s ....... 806
Adult Alternative . ..832
All Christmas . .858
Alternative . ..834
Americana . ..810
Big Band . ..801
Bluegrass . 812
Blues . .854
Brazilian Pop.. .877
Broadway . .823
Classic Alternative . .838
Classic Country .. 808
Classic Dance .845
Classic Rock . ..833
Classical Masterpieces . ....865
Coffee Shop Cuts .....836
Contemporary Christian. .826
Contemporary Instrumentals ..820
Country Hits 809
Dance/EDM.. .859
Easy Listening .853
Filipino .. ..885
Folk ... .813
Funk .. .844
Gospel . ..827
Gospel Hallelujah ... .828
Hard Rock 835
Hip-Hop and R&B .. .825
Hit List ... 816
Honky Tonk .811
Indie .. ..831
Irish Favorites.. ...883
Italian Favorites 882
Jazz .. ...852
Jazz Vocal Hits .....850
Jazz Vocal Standards .855
K-Pop .. ....861
Kids Only! 868
Latin Jazz .....879
Light Classical 866
Lounge .. ...824
Love Songs . 819
Mainstream Rap ..847
Malt Shop Favorites . 802
Max . 818
Metal .....830
Mexicana .. ..876
Movie Scores .. ..822
Musica Urbana ..875
Nature Sounds .. .884
New Age .. ...856
New Wave. .....839
Party Favorites . 880
Pop & Country. . 840
Pop Hits ...821
Pop Latino . ...871
R&B Classics .. ..842
R&B Soul.. ...843
Rap .. 846
Reggae .. ....863
Retro Workout .. .862
Rock .. .841
Rock Hits.. 837
Rock Latino .....878
Romances .870
Singers & Swing . .807
Smooth Jazz ....851
So Rock .. ..849
Sounds of the Seasons .. ...815
Soundscapes .. ..857
Symphony .864
$ 2999/mo.
Taste of Italy .881
Teen Beats .867
Throwback Jamz 848
Today’s Country .814
Toddler Tunes ...869
Tropicales .874
Vietnamese 886
Workout 860
Y2K . .817
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
HEALTH INSURANCE
Large Group Insurance
Contact your insurance broker and ask for your LRA member UnitedHealthcare quote. For more info, contact HealthcareHQ@restaurant.org
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
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 Vice President and Executive Director Louisiana Restaurant Association Education Foundation jbaynham@lra.org 504-454-2277
LOUISIANA PROSTART
Contact: Kasey Uddo Program Manager Louisiana Restaurant Association Education Foundation kuddo@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
www.asu-llc.com (504) 838-7140
www.bmi.com (404) 261-5151
www.directtv.com (404) 643-4252 FISHER PHILLIPS...............................................................
www.fisherphillips.com (504) 522-3303 LOUISIANA
www.louisianaseafood.com (225) 342-0552 LRA WORKERS’
www.lrasif.org (504) 454-2277
www.odpbusiness.com (888) 263-3423
www.performancefoodservice.com (504) 733-5200
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.
