a la carte Winter 2024

ALAN GUILBEAU 20 24 LRA CHAIR

PA G E 1 8

Louisiana Restaurant Association | a la carte | Winter 2024

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Louisiana Restaurant Association | a la carte | Winter 2024

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Letter from the Chair Dear LRA Members, It’s a New Year, and that means new Louisiana Restaurant Association (LRA) leadership!

Over a decade ago, I started my LRA journey, which I’m honored to exclaim has culminated in serving as the Chief Volunteer Leader this year – your LRA Chair.

What a difference a decade makes in our lives, and it certainly has in our industry. Just last year, under the guidance of a Task Force made up of LRA members, we set forth the 20232025 strategic plan with a fresh mission and vision.

The LRA mission is to deliver value to our members by advancing and protecting Louisiana’s restaurant and hospitality industry while driving economic prosperity and jobs.

This remains true to our founding principles. The LRA vision is to be the Trusted Advisor to the restaurant and hospitality industry.

It is important to share how the LRA achieves its service to the industry. The first, and what you’ll learn more about in this issue, is Advocacy. The LRA is the advocate to protect and advance the interests of the restaurant and hospitality industry.

Upcoming Events LRA Cenla Chapter 30th Annual Taste of Mardi Gras February 9, 2024 Randolph Riverfront Center, Alexandria 2024 Greater Baton Rouge Golf Tournament March 4, 2024 University Club Baton Rouge 2024 Louisiana Seafood ProStart Invitational March 6-7, 2024 New Orleans Morial Convention Center 2024 LRAEF Serving the Future Sponsored by Ecolab March 6, 2024 Generations Hall, New Orleans

We measure our impact by communicating the positive aspects of the industry and the strength in the association and offer benefits that are essential resources to support your success.

Through our nationally recognized ServSafe suite of products, the LRA is the preferred training resource for members. Finally, the LRA leads and excels through best practices, structure, and strategy.

Additionally, through our LRA Workers’ Comp program, we are uniquely positioned to service the specific needs of the restaurant and hospitality industry. Through our underwriting, safety, and claims management—all in-house—we get your injured worker the treatment they need so they can return to work as soon as possible.

Lastly, and dear to me, is the work of the LRA Education Foundation – your charitable organization. Through the culinary arts and restaurant management ProStart program in nearly 60 high schools, and the apprenticeship component, we are actively attracting young people to rewarding careers in restaurants. To top it off, the LRAEF supports its Scholars annually as they pursue or continue their college or certificate programs to further their career.

I’m joined this year by our LRA Executive Committee, Directors, and local chapter leaders in the pursuit of growing our membership. Just like the last few years have been challenging for our businesses, it has also impacted the LRA. With newcomers and new ownership in the restaurant business, it is so important that each one of us talks to our peers about why they should join the LRA. Thank you for your membership and for allowing me to serve the LRA and our industry this year as chair.

SAVE THE DATES! AUGUST 3-4

Gratefully,

ATTENTION EXHIBITORS! Alan Guilbeau PJ’s Coffee & New Orleans Roast in New Orleans 2024 LRA Chair

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

Contact: Showcase Team showcase@lra.org

Louisiana Restaurant Association

@LaRestAssoc

@LaRestAssoc

Louisiana Restaurant Association

@LaRestAssoc

Louisiana Restaurant Association | a la carte | Winter 2024

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Letters to the Editor Stan, Thank you, thank you! Because of your support, we won!

While the race is over, the journey has just begun.

Together we are going to do great things!

Your donation to One Team LA will help us start that journey together.

One Team. One Dream. One Louisiana.

Your friend, Jeff Landry Governor, Louisiana

Dear LRA Hospitality PAC, I would like to take the opportunity to thank you for the confidence in me and your financial support. It has been one of the greatest honors serving you, and I look forward to what is to come in the future.

With gratitude, Philip Tarver House Representative, House District 36

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 House Representative, House District 26

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Louisiana Restaurant Association | a la carte | Winter 2024

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

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Louisiana Restaurant Association | a la carte | Winter 2024

12 Advancing LRA Advocacy Ever sit and wonder just how far the LRA’s Advocacy Team is prepared to go in order to keep that political baton in the right hands? Hear from LRA President and CEO Stan Harris on how the association is positioned for a positive outlook, legislatively speaking.

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

18 On the Cover: Energizing Leadership Alan Guilbeau is known for bringing people together over a cup of coffee, specifically PJs of New Orleans and New Orleans Roast. This year, he brings that spirit to revitalizing LRA Membership.

29 Drago’s Couple Find Love en route from Croatia to New Orleans

Multimedia Specialist: Brian Rome brome@LRA.org Social & Digital Media Coordinator: David Cripple dcripple@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 Elizabeth Schindler at (504) 636-6516.

Subscriptions: Rates are $25 per year.

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

The new book Drago’s: An American Journey captures the incredible life of Croatian immigrants who sought a better life as restaurateurs in the wake of WWII and escape from a Communist regime.

Cover Photo by Brian Rome Louisiana Restaurant Association | a la carte | Winter 2024

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The Congressional Battle Over Joint Employer Status: A Threat to the Restaurant Industry’s Foundation In a significant bipartisan move, the U.S. House recently voted on H.J. Res. 98, utilizing the Congressional Review Act to challenge the National Labor Relations Board’s (NLRB) final rule on the “Standard for Determining Joint Employer Status.”

Sean Kennedy, NRA EVP for Public Affairs, issued a statement expressing concern and highlighting the potential consequences of this rule.

Kennedy emphasized that despite the current divisions in Congress, the bipartisan vote underscored a shared agreement on the need to overturn what he deemed as the NLRB’s “overreaching Joint Employer Rule.”

This rule, if implemented, has the potential to significantly impact the restaurant industry, a sector vital to the American economy.

Historical Context and Industry Foundation The traditional Joint Employer Rule has long served as a cornerstone for the growth and stability of the restaurant industry, particularly in facilitating business ownership through restaurant franchising.

Kennedy highlighted that nearly a third of the industry relies on this foundation.

The rule has played a crucial role in opening doors for individuals to become entrepreneurs by venturing into restaurant franchising.

Restaurants as Economic Cornerstones Kennedy positioned restaurants as not only essential to the American economy but also as vital sources of employment. He argued that the NLRB’s latest rule posed a threat to this foundation by expanding its scope to an unprecedented degree. He urged the Senate to follow the House’s lead in challenging the rule, emphasizing the potential far-reaching repercussions across the industry if the rule were to take effect.

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Impact on Restaurant Operators To delve deeper into the consequences, Kennedy outlined the specific implications of the new Joint Employer standard on restaurant operators. He argued that the rule created a precarious situation by broadening the definition of “essential terms and conditions of employment.” This, in turn, increased liability risks for franchisors, franchisees, service providers, and thirdparty companies involved in the restaurant industry.

Under the new rule, joint liability could be established even with “reserved and indirect” control of employment between two businesses. Kennedy pointed out that this expanded scope could potentially penalize restaurant operators for violations committed by third-party contractors, such as linens, cleaners, janitors, or plumbers.

The resulting labor uncertainty and risk management concerns, he warned, could hinder entrepreneurship, and impede economic growth in communities nationwide.

The battle over the Joint Employer Rule is not merely a legislative skirmish; it has broader implications for the restaurant industry and its role in fostering entrepreneurship and economic stability. As Congress navigates this bipartisan challenge, the future landscape of the restaurant sector hangs in the balance, with potential repercussions echoing across communities throughout the country.

Wholesale food prices down 5.6% from year-ago levels

By Bruce Grindy, Chief Economist, National Restaurant Association In the 12 months ending November 2023, average wholesale food prices declined 5.6%. That marked the seventh consecutive 12-month decline and the largest year-over-year drop in more than 7 years.

IS NOW

The recent slowing of growth followed an 18-month period of double-digit gains, including a peak increase of 17.7% in April 2022.

While the decades-high growth rates are in the past, average food prices are still well above pre-pandemic levels. As of November 2023, the Producer Price Index for All Foods remained more than 25% above its February 2020 reading.

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Although prices for many food commodities leveled off or declined in recent months, others continued to trend higher. As a result, the degree to which restaurants are experiencing relief depends on the menu mix of each individual operation.

Producer prices for beef and veal (25.6%), confectionary materials (16.2%), tea (13.3%), refined sugar (10.2%), coffee (6.4%) and soft drinks (4.5%) stood well above their November 2022 levels. In contrast, the fresh vegetables index fell 57.6% during the last 12 months, while the fresh fruits and melons index was down 6.1%.

Until wholesale prices start trending lower across a broad range of commodities, food costs will continue to be a headwind for many restaurants.

Public Affairs Conference April 15-17, 2024 Washington, D.C. Early Bird Registration Feb. 29

Louisiana Restaurant Association | a la carte | Winter 2024

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Restaurant Industry Sales Forecast to Set $1.1 Trillion Record in 2024

Restaurants sales are forecast to exceed $1.1 trillion in sales this year, marking a new milestone for the industry that will employ over 15.7 million people in the United States by the end of 2024. This is all according to the National Restaurant Association 2024 State of the Restaurant Industry Report.

Key findings from this year’s report include: • Positive sales expected: Restaurant operators are cautiously optimistic about the year ahead, with nearly 8 in 10 predicting their sales will increase (33 percent) or hold steady (45 percent) from 2023 levels.

• Delivery, carry-out and drive-thru growth continues: 52 percent of consumers—including 67 percent of millennials and 63 percent of Gen Z adults—say ordering takeout from a restaurant is an essential part of their lifestyle, further showing the profound impact restaurants have on consumers’ lives.

• Industry employment increased but help still wanted: Forty-five percent of restaurant operators report needing more employees to meet customer demand and a majority (70 percent) have job openings that are hard to fill.

• Profitability remains challenged: Operators are slightly less optimistic about profitability, with only 27 percent of operators expecting to be more profitable this year. Average food costs have increased more than 20 percent and average wages more than 30 percent from 2019—both impacting profitability.

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• Jobs drive consumer spending: All restaurant sales are local, and consumers are generally upbeat about their community.

Fifty-five percent of adults describe their local economy, including the availability of jobs, as excellent or good.

“With more than $1 trillion in sales expected this year, the state of the restaurant industry is strong thanks to the agility of its operators and employees,” said Michelle Korsmo, President & CEO of the National Restaurant Association. “As our report shows, restaurants are finding ways to adapt to the challenges of increased food costs and supply chain disruption.

Restaurants have responded well to customers’ desire to have more opportunities to enjoy restaurant meals, which continues to grow sales, create employment opportunities, and foster a strong sense of community.”

Operators and Consumers Alike See Value in Technology and Special Deals and Promotions Consumers’ affinity for technology in restaurants varies and as a result, operators are strategically deciding how to incorporate technology into the experience. For fullservice restaurants, nearly half (46 percent) of adults think technology has a positive impact, and this number weighs heavily towards younger consumers (64 percent of Gen Z and 66 percent of Millennials). Similarly, this group is more likely to want more technology options according to the research.

These preferences can help operators make informed decisions on where and how to invest. In 2023, just under half (48 percent) of operators made technology investments to enhance the customer experience but 60 percent plan to

make an investment in 2024. The areas where consumers say technology would have the most positive impact on their personal experience include options that make ordering and paying easier and faster.

If consumers are somewhat split on technology, they can agree on the value of a special deal or discount, with 7 in 10 adults saying they often look for a daily special or discount.

Customers (85 percent) are more flexible about when they dine if it comes with a deal and 84 percent said they’d take advantage of deals offered for dining at off-peak times. Further, 75 percent of adults would opt for smaller-sized portions for a lower price—a trend that can help restaurants curb food waste and improve profits.

they’re open to supplementing home-cooked meals with restaurant-prepared items.

“This is an historic and exciting year for the restaurant industry,” added Hudson Riehle, Senior Vice President of the Research and Knowledge Group for the National Restaurant Association. “While challenges remain—including inflation, recruitment, higher operating costs and profitability— restaurant operators will continue to innovate and evolve to meet customer demands.”

Click here to download the 2024 State of the Restaurant Industry Report, supported by Sage.

To further fuel customer retention, the data suggests focusing on loyalty and rewards programs. Customers prefer to see this type of program on a smartphone app, further enforcing the need for technological innovation and creating additional touchpoints between customers and restaurants.

Restaurant Employment to Reach 15.7 Million in 2024 The restaurant and foodservice industry is projected to add 200,000 jobs in 2024, bringing total industry employment to 15.7 million. Between 2024 and 2032, the industry is projected to add 150,000 jobs per year on average, with total staffing levels reaching 16.9 million by 2032.

Despite this expansion, 45 percent of operators say their restaurant doesn’t have enough employees to support existing customer demand. Operators looking for the necessary support are turning to the gig economy and technology. One in four operators say using gig workers to fill in staffing will become more common in their segment in 2024 and nearly half (47 percent) of operators say the use of technology and automation to help with the current labor shortage will become more common.

Food Cost and Availability Influence Menus the Most If consumers notice menu changes on a more frequent basis, it’s often the result of increased food costs. In the past year, operators report needing to find new suppliers, removing items from their menus, adjusting portion sizes or substituting lower cost items all in response to elevated food prices. The availability of food items impacted menu composition as well, with more than three quarters (77 percent) of operators saying their restaurant experienced supply delays or shortages of key food or beverage items in 2023. These changes will present a challenge for operators, especially with most adults (86 percent) saying they like ample choices on menus.

Further directing menu choices are social media trends. As the National Restaurant Association’s 2024 What’s Hot Culinary Forecast shows, savvy operators are turning to TikTok and other social media platforms to be inspired and to fire up viral trends. Operators will need to be strategic in how they balance thoughtfully streamlined, food-cost-effective menus and enough variety to satisfy demand and lead the latest trends.

For those offering it, off-premises remains a key area of opportunity, and customers agree, with a vast majority (88 percent) reporting being satisfied with the variety of local food options for takeout and delivery. Customers are viewing takeout in new ways, with two thirds (67 percent) of adults saying they’d be interested in subscriptions that offer a specified number of meals each month and half (53 percent) saying

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A MESSAGE from STAN HARRIS LRA President & CEO

Dear LRA Members, Relationships are the cornerstone of the Louisiana Restaurant Association (LRA).

Our team of professionals takes our responsibility to maintain those connections with elected officials at the federal, state, and local levels, and regulators, very seriously.

If you ask people if they like politics, most will answer no. Unfortunately, if you are licensed, regulated, or permitted, government (and politics) has an impact on your business operations.

Restaurants and bars are highly regulated and often considered as a source for increased taxes, fees, and permit dollars.

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Our advocacy efforts are underwritten through your membership in the LRA and your contributions to the LRA Hospitality Political Action Committee (PAC). We are able to leverage these contributions in order to support the election (or re-election) of pro-business candidates into statewide elected offices, the Louisiana legislature, and other local government affiliates.

The Advocacy/PAC committee of the LRA Board of Directors has oversight of the PAC, and your member engagement qualifies it for Big PAC status. This allows us to contribute larger amounts to those pro-industry candidates and officials.

Rearview Mirror The advocacy efforts we engaged in under the administration of Governor Edwards were vast and numerous. We defeated unfunded government mandates like increased minimum wage and paid time off up to 12 weeks. Our goal is to avoid policies that would impede your restaurant operations.

During Covid, the LRA was in the room during critical decisions that impacted your business. We never supported reduced capacity, fewer hours, and the closure of bars. We reminded the administration regularly there was little science that supported the terrible toll Covid restrictions took on our members.

Addressing liquor liability and the proposed return of dram shop laws, and elimination of the tip credit were part of the most recent legislative session. All these bills were defeated or amended to be favorable to the industry.

Moving to Governor Jeff Landry’s administration, we are committed to improving the business climate for restaurants and hospitality businesses in Louisiana. We have strategically positioned the LRA to be a trusted source of information to avoid the unintended consequences of certain legislation. We remind elected officials that restaurants provide the most jobs in Louisiana and the sales taxes generated on behalf of local and state government, as well as property taxes that support our governmental entities.

Transitory Period Following the fall election, I was asked to serve on the Governor’s Transition Council on Insurance and for the City of New Orleans. With new Insurance Commissioner Tim Temple stepping into his role, this appointment was important for several reasons—first among them, the LRA Workers’ Comp program and needed reforms for the medical fee schedules.

We need a predictable pricing model to keep your rates competitive.

The property and casualty, and automotive insurance markets, need significant changes to encourage competition from new carriers which could lower rates.

LRA members gather for a quick photo before Governor Jeff Landry’s Inaugural Ball, Monday, January 8 at the Baton Rouge River Center.

Assuming Control Under Governor Landry’s administration, we’ve positioned the LRA Advocacy Team for success. The Honorable Jeff Landry was sworn in as the 57th Governor on Sunday, January 7, on the steps of the Louisiana Capitol. During the ceremony, Lt. Governor Billy Nungesser and the other statewide officials were also sworn in.

The following evening, the Governor’s Inaugural Ball was held at the Raising Cane’s River Center in Baton Rouge, with nearly 5,000 in attendance and 25 LRA Member Restaurants providing a wide array of traditional and elevated cuisine, many showcasing Louisiana seafood including crab, shrimp, alligator, fish, crawfish, and oysters. The LRA also partnered to arrange wine, spirits, beer and non-alcoholic beverages.

Thank you to those LRA members who committed to supporting these events representing their restaurants and the LRA with our world-renowned hospitality.

U.S. Speaker of the House Mike Johnson was in attendance for the inaugural festivities. I got to know Mike when he was in college at LSU when he worked in one of my restaurants during

his undergraduate years. I know he will work hard for our nation, state, and our industry.

Here are Governor Landry’s department secretarial appointments: • La. Alcohol, Tobacco Control – Ernest Legier • La Dept. of Revenue – Richard Nelson • La. Dept. of Health – Dr. Ralph Abraham • La. State Fire Marshal – Bryan Adams • Office of Homeland Security and Emergency Preparedness— Jacques Thibodeaux • La. Workforce Commission – Susana Schowen • La. Dept. of Wildlife and Fisheries – Madison Sheahan • La. Dept. of Natural Resources – Tyler Gray As the state legislature moves to a Republican supermajority, joining the leadership ranks include: the Honorable Cameron Henry as Senate President and the Honorable Phillip Devillier as Speaker of the House. Senator Henry’s wife, Jamie, and her family, own long-time LRA member Domilise’s PoBoys in New Orleans.

Continued on next page Louisiana Restaurant Association | a la carte | Winter 2024

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Committee Chairs

The Honorable Cameron Henry Senate President

The Honorable Phillip Deullier Speaker of the House

Finance – Sen. Glen Womack Rev. & Fiscal – Sen. Franklin Foil Insurance – Sen. Kirk Talbot Commerce – Sen. Beth Mizell Education – Sen. Rick Edmonds Health & Welfare – Sen. Patrick McMath Labor & Industry – Sen. Alan Seabaugh Natural Resources – Sen. Bob Hensgens Judiciary A – Sen. Greg Miller Judiciary B – Sen. Mike Reese Judiciary C – Sen. Jay Morris Senate & Gov’t Affairs – Sen. Cleo Fields

Appropriations – Rep. Jack McFarland Ways & Means – Rep. Julie Emerson Commerce – Rep. Daryl Deshotel Labor and Industry – Rep. Raymond Crews Insurance – Rep. Gabe Firment Education – Rep. Laurie Schlegal Natural Resources – Rep. Brett Geymann House & Gov. Affairs – Rep. Beau Beaullieu Judiciary – Rep. Robby Carter Health & Welfare – Rep. Dustin Miller Criminal Justice – Rep. Debbie Villio

In any given legislative session, the LRA Advocacy Team monitors an array of bills. In some sessions, this can exceed 500 in total. We monitor the committee agendas of up to 12 of the committees. With this leadership in place, we can propose measures to ease the burdens of running a restaurant in our state. We’ll be considering legislation to address several issues in workers’ comp, minor labor rules, and seafood task forces.

restaurants, bars, and hospitality businesses in Louisiana as our core mission.

Advocacy remains a crucial responsibility in safeguarding the interests of our recovering restaurant community. The challenges you’ve faced and overcome, especially during the last four years, demonstrate the resilience of the LRA and our members.

With a new administration comes hope and opportunity. But we can’t do this without the support of you, our LRA members.

Your commitment to providing dues, supporting our training programs for food and alcohol safety, contributions to the Hospitality PAC, and joining us for the LRA’s annual Showcase each August, provide the financial capabilities for us to represent your interests actively.

We are honored to take on the responsibility of serving as your unwavering voice, and make representing the best interests of

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We extend our gratitude for your continued support, and working together, we look forward to delivering a favorable environment for all our members to be profitable and succeed!

Thank you for your engagement and commitment to the Louisiana Restaurant Association.

Sincerely, Stan Harris President and CEO

Contact: bernie.kaelin@e-hps.com

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Top 10

HOT TRENDS 2024

2024 What’s Hot Culinary Forecast from the National Restaurant Association predicts top menu trends for this year

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Louisiana Restaurant Association | a la carte | Fall Winter 2023 2024

TIKTOK,

INTERNATIONAL COMFORT FOODS,

& NASHVILLE HOT

are Coming TO A RESTAURANT MENU NEAR YOU

Swipe. Like. Crave. More and more, the line between restaurant menus and home cooking is blurring. Thanks to social media like TikTok, restaurant dishes are becoming viral sensations, and in the right culinary hands popular social “food fads” are translating to menus and limited time offers.

That’s according to the National Restaurant Association’s 2024 What’s Hot Culinary Forecast and insights pulled from a survey of 1,500 culinary professionals nationwide, its largest to-date, who identified incorporating social media as one of the top ten hottest trends in 2024.

The survey uncovered several broader menu trends to watch for next year as well as specific dishes, ingredients, flavors, and condiments that are set to become fast favorites among consumers. Topping the list of trends, world soups and stews check all the boxes for consumers and restaurant operators.

They’re a safe way for customers to experience new ingredients, an economical way to diversify a menu, and can be an easy way to integrate healthier options.

“This year’s trends are dominated by consumer craving for comfort and community with a healthy side of curiosity influenced by social media,” said Hudson Riehle, senior vice president of Research for the Association. “Old favorites like BBQ are taking on new flavors, and social sharing is influencing the spread of regional fares like Nashville Hot. Even the chicken competition is going global on local menus.”

Across all the food categories, comfort foods ruled the day, with respondents pointing to soups and stews, stuffed vegetables, and melty cheeses as 2024’s hottest trends. In a sign of increasingly sophisticated preferences, natural flavors took center stage for alcohol drinks, including botanicals like spices and herbs, along with low-alcohol spirits, while drinks with perceived health and energy benefits led the way for non-alcohol offerings.

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In every industry, there are unsung heroes whose dedication and commitment shape the landscape from behind the scenes. Alan Guilbeau, 2024’s newly appointed Chair of the Louisiana Restaurant Association (LRA), is one such individual whose remarkable journey in consumer products, food service, and distribution has left an indelible mark on Louisiana’s culinary community.

Born and raised in Kenner, Guilbeau’s upbringing was steeped in the values of hard work and perseverance. His father’s career with Jack’s Cookies and Budweiser instilled in him a deep appreciation for the intricacies of business, while his mother’s clerical work inspired a sense of organization and diligence that would serve him well in his future endeavors.

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After graduating from Bonnabel High School, Guilbeau joined his father at Budweiser, where he began his career in earnest. Over the years he held various roles within the company, going from keg route driver to package salesman to route supervisor, and eventually rising to the position of presale division manager. It was during this time that Guilbeau honed his skills in sales, distribution, and team leadership, laying the foundation for his future success.

“My career focus went from bringing life to the festivities for hospitality businesses, to rejuvenating night owls for their morning meetings,” joked Guilbeau.

From the Party to Perky In 2009, Guilbeau embarked on a new chapter in his career, joining New Orleans Roast Coffee & Tea and PJ’s Coffee of New Orleans under Ballard Brands as Vice President of Business Development. Here, he played a pivotal role in expanding the brands’ reach beyond coffee shops and into restaurants, hotels, and convenience stores. Guilbeau’s strategic acumen and unwavering dedication were instrumental in driving the growth and success of these beloved Louisiana brands.

Roastmaster Felton Jones has worked with Guilbeau for 25 years and commends him on his role as LRA Chair this year.

Jones noted that, “This position will give more people in our industry the chance to know Alan and see what he brings to the table.”

“He taught me everything I know about sales and I taught him everything I know about manufacturing, and through that experience we built New Orleans Roast together,” said Jones.

“Alan sees the potential in people that they don’t yet see in themselves.”

All in From the Beginning Outside of his professional roles, Guilbeau has been deeply involved with the LRA, serving as the Northshore Chapter President and Chair of the LRA Education Foundation. His

passion for programs like ProStart, inspired by his son’s participation at Covington High School, underscores his commitment to nurturing the next generation of culinary talent.

In addition to his professional achievements, Guilbeau’s personal life has also been intertwined with the culinary world. His daughter’s career as an administrative law judge for the Louisiana Department of Wildlife and Fisheries, and his recent marriage to his wife Kelly, who is VP of Marketing at the Salad Station and volunteers with the LRA Education Foundation, further illustrate his family’s deep connection to the industry.

As Guilbeau assumes his role as Chair of the LRA, he brings with him a wealth of experience and a genuine desire to serve the community. He emphasizes the importance of membership recruitment, the support of the LRA Workers’ Comp program, and access to essential training resources like ServSafe for food safety and alcohol training.

In the face of challenges such as the post-pandemic recovery, Guilbeau’s quiet determination and unwavering commitment to service will undoubtedly continue to shape the future of Louisiana’s vibrant restaurant industry. As we celebrate his journey of passion and service, let us be inspired to follow in his footsteps and make a difference in our own communities.

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2024 LRA LEADERSHIP Alan Guilbeau 2024 LRA Chair Alan is the Vice President of Sales at Ballard Brands, which includes PJ’s Coffee of New Orleans and New Orleans Roast Coffee & Tea. He served as the 2023 Chair of the LRA Education Foundation, the Advocacy/Hospitality Political Action Committee, and as the President of the LRA Northshore Chapter.

Mark Latter 2024 Vice Chair

Octavio Mantilla 2024 Treasurer

Mark is the owner of Latter Hospitality including Tujague’s Restaurant, Birdy’s, The Bower and the Bower Bar in New Orleans. He is a past President of the GNO Chapter and served as Chair of the Advocacy/Hospitality PAC and Communications Committees.

Octavio is the co-owner of BRG Hospitality which includes Restaurant August, Luke, Domenica, Pizza Domenica, Shaya, Willa Jean, The Larder, and Tavi in the Greater New Orleans area, as well as Eunice Restaurant in Houston. Octavio is on the LRA Education Foundation Board of Directors, has served as GNO Chapter President, and is Chair of both Hospitality PAC and Showcase committees.

Emery Whalen 2024 Secretary Emery is the CEO of QED Hospitality which operates food and beverage concepts in boutique hotels. Their resumé includes Jack Rose Restaurant, Hot Tin and Bayou Bar and the Silver Whistle Cafe, all of which operate from within the historic Pontchartrain Hotel in New Orleans, as well as Thompson Nashville’s Marsh House, L.A . Jackson and Kilbrew. In addition, QED operates The Kitchen Table at the James B. Beam Distilling Co. in Kentucky. Emery serves as the GNO Chapter President and the LRA Showcase Chair in 2024.

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Billy Clark 2024 At-Large

Peter Sclafani 2024 At-Large

Billy is the general manager of Galatoire’s and Galatoire’s 33 Bar & Steak in the New Orleans French Quarter. He has served on the LRA Board of Directors for five years and as vice chair of the Hospitality/PAC and Showcase committees.

Peter is the co-owner of Making Raving Fans Hospitality Group which includes SoLou, P-Beau’s and Portobello’s Grill in the Greater Baton Rouge area. In 2020, he served as LRA Chair and was the chief volunteer leader to diligently provide industry guidance in the face of the pandemic. He served on the LRA Education Foundation Board, was the Greater Baton Rouge Chapter President, and has chaired numerous committees.

Louisiana Restaurant Association | a la carte | Winter 2024

Louisiana Restaurant Association | a la carte | Winter 2024

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Chapter Presidents 2024 Acadiana Randy Daniel OMW Holdings, La Pizzeria, BJ’s Pizza, Palmyre, and Mercy Kitchen

First Restaurant Job: Dishwasher and busboy at De Laronde Hall when I was 13 or 14

Bayou Michael Dalmau Cinclare Restaurant

First Restaurant Job: Jack’s Grill in Baton Rouge as a busboy, though quickly moved to the dish pit because the dishwasher was in jail

Last Meal on Earth: A simple, greasy, perfectly cooked burger with traditional toppings Idea of Self-care: Out on a boat with no cell service

Last Meal On Earth: Top shelf omakase with a flight of premium Sake Idea of Self Care: On a beach with a rum beverage

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Louisiana Restaurant Association | a la carte | Winter 2024

Cenla Scott Laliberte Diamond Grill, The Bentley Room Restaurant and The Mirror Room, Hotel Bentley Alexandria

First Restaurant Job: Dishwasher at Margaret’s Restaurant in Fairhaven, MA

Greater Baton Rouge Stephen Hightower City Group Hospitality: Spoke & Hub, Proverbial Wine Bistro, City Pork, Beausoleil, Rouj Creole, City Slice, Turning Point Food Services; City Pork and City Group Catering

First Restaurant Job: Busboy at Mardigan’s in Baton Rouge

Greater New Orleans Emery Whalen QED Hospitality: Jack Rose Restaurant, the Parlor at the Pontchartrain, Hot Tin, Bayou Bar and Silver Whistle

First Restaurant Job: Dishwasher in a college cafeteria

Northshore BJ Lore Mr. Mudbug / 12 Seasons Catering

First Restaurant Job: Dishwasher

Favorite Restaurant: Freestones in New Bedford MA .

Last Meal on Earth: My mom’s Speckled Butter Beans and Shrimp Idea of Self-care: the beach with a book

Last Meal on Earth: My grandmother’s French onion soup Favorite Food Destination: San Sebastian, Spain

Who’s a better cook? Your wife or your mother? That’s a loaded question, but the answer is neither—I am.

Last Meal on Earth: Pizza Idea of Self-care: Woodworking & Volleyball

THE POWER OF

PARTNERSHIP The power of partnership means understanding your business needs and bringing you powerful solutions. Whether you’re looking for training, food cost advantages, service ideas, or new additions to your menu, we have the products, services and expertise to fit your needs.

To learn more about foodservice solutions for your operation please visit us at Sysco.com Louisiana Restaurant Association | a la carte | Winter 2024

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Revitalizing Membership: LRA’s Baton Rouge Conference Reignites Passion and Purpose!

With a renewed spirit, the LRA held its annual chapter leadership conference in Baton Rouge on January 24. The topics covered everything LRA-related, from advocacy to the education foundation, as well as events and goals. LRA Chair Alan Guilbeau and Director Stephen Hightower (Chapter Leadership Chair) led a dialogue that sparked creativity in how our chapter leaders and members can help recruit new LRA members.

“Just as your restaurants and businesses are recovering from the pandemic, so is the LRA,” said Guilbeau. “With so many new restaurants and ownership changes, the timing is perfect to align our efforts to jumpstart membership.”

LRA EVP of Membership Pam St. Pierre shared the 2023 through 2025 strategic plan with the group. It included an overview of the mission and vision and how we fulfill them through advocacy, communications, resources, education, training, and leading through best practices, structure, and strategy.

LRA SVP of Communications Wendy Waren shared the lay of the land when it comes to LRA advocacy on behalf of the industry. In addition to explaining the LRA’s work at the federal, state, and local levels, she briefed the group on current legislative items that impact the industry, the Louisiana governor’s transition and inauguration, and new appointments.

“Advocacy is the number one reason the LRA exists,” said Waren. “We actively monitor so many facets of industry issues, all so you don’t have to. But know that when we call you to action, it’s important.”

The LRA chapters also raise funds for the LRA Hospitality PAC each year. In 2023, they collectively brought in $107,500, and in 2024, they increased their goal to $114,500.

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Louisiana Restaurant Association | a la carte | Winter 2024

by Wendy Waren

This year, LRA Chapter Coordinators Britney Ford and Alex Shafer will be navigating a landscape of the ebbs and flows of chapter member engagement, as Hightower dutifully guides the path forward.

“We’ve learned that members have more time constraints than ever before,” said Hightower. “As leaders, it’s important for us to offer various ways for members to gather for the benefit of networking and sharing best practices.”

To connect LRA members with young people interested in restaurants and hospitality, Waren highlighted the LRA Education Foundation’s signature programs: ProStart and the Scholars Program. Collectively, the LRA chapters contributed $119,000 in 2023 and set the goal of $128,500 in 2024.

As the conference ended, the group focused on three key goals for 2024: 1. Attract new restaurant members.

2. Advance peers into volunteer leadership positions.

3. Improve outreach to build stronger connections with members.

Interested in serving on your local chapter board of directors or volunteering for an upcoming event?

Chapters: Acadiana, Cenla, Baton Rouge and Southwest Contact: Britney Ford (225) 240-7189 | bford@lra.org Chapters: Bayou, Greater New Orleans and Northshore Contact: Alex Shafer (504) 636-6527 | ashafer@lra.org

Great chefs never apologize for being demanding. They know their guests come for something they can’t get anywhere else in the world—fresh, premium seafood that is responsibly harvested miles, not continents away.

Be Louisiana proud. Demand local. And support the industry that has long fortified yours.

Louisiana Restaurant Association | a la carte | Winter 2024

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LRA EDUCATION FOUNDATION NAMES NEW LEADERSHIP Tammy Smitherman

Michael Eastman

Greg Reggio

Chair Heartland Payment Systems

Vice Chair Auto-Chlor Services

Secretary/Treasurer Taste Buds Management

The LRA Education Foundation is pleased to announce the election of Tammy Smitherman as its 2024 Chair of its Board of Directors. Smitherman is an industry veteran who began her career as a restaurant manager and then owner. Additionally, she was a co-owner of the Little B’s Mexican Food and Steak House Restaurants, and 2016 was named the LRA’s Associate Member of the Year.

LRAEF Board of Directors

Academic Advisor

Tammy Smitherman, Heartland Payment Systems, Chair

Dr. Yvette Green, UNO Kabacoff School of HRT

Michael Eastman, Auto-Chlor System, Vice Chair Greg Reggio, Taste Buds Management, Secretary/Treasurer

Industry Representative Felton Jones, PJ’s Coffee

Garret LeBlanc, B&G Food Enterprises Tony Rodrigue, Acme Oyster House Michael Carmouche, Ecolab Octavio Mantilla, BRG Hospitality Derrick Dunne, Raising Cane’s Chicken Fingers Stephen Hightower, Baton Rouge Epicurean Society Emery Whalen, QED Hospitality, Jack Rose Restaurant, New Orleans Glen Armantrout, Mahony’s Po-boys & Seafood, New Orleans Jason Jones, Sysco, Immediate Past Chair

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Louisiana Restaurant Association | a la carte | Winter 2024

Ex-Officio Stan Harris, CEO, Louisiana Restaurant Association Jonathan Baynham, Executive Director Alan Guilbeau, PJ’s Coffee

SAVE THE DATES!

MARCH 6-7, 2024 NEW ORLEANS MORIAL CONVENTION CENTER HALL J

serving the future Celebrating Careers in Hospitality presented by

march 6, 2024 GENERATIONS HALL, NEW ORLEANS

Louisiana Restaurant Association | a la carte | Winter 2024

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Seasoned Success: Louisiana ProStart Educators Spice Up Skills at Winter Training Louisiana ProStart Program’s recent Educator Training held at The University of New Orleans Hotel, Restaurant & Tourism Program (UNO HRT) was a dynamic and enriching event. The day commenced with an opening session led by Jonathan Baynham, LRAEEF Executive Director, and Mistica Maples-Adams, LRAEF Program Manager, setting the tone for an engaging program. The training delved into diverse areas, which included updates on apprenticeship programs presented by Baynham and David Emond, in addition to Mistica Maples-Adams sharing ProStart best practices.

Participants also benefited from Kelly Guilbeau’s expertise from The Salad Station, gaining valuable insights into effective marketing strategies. The interactive sessions following lunch were a highlight, featuring hands-on experiences facilitated by Chef Mark Springfloat of the University of New Orleans Hotel, Restaurant and Tourism Program, where educators learned about meat fabrication, and Conrad Chura of Wakin’ Bakin’ guided them in creating their own distinctive spice blends.

Dr. Yvette Green, the Department Chair of UNO HRT, capped off the day by providing an overview of the university’s program, offering a glimpse into the broader opportunities available within the field.

Overall, the training provided a rich tapestry of learning experiences and practical insights for educators to integrate into their curriculum.

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Louisiana Restaurant Association | a la carte | Winter 2024

Drago’s An American Journey: A Tale of Resilience, Family, and Charbroiled Oysters

by Wendy Waren

Drago’s: An American Journey recounts the inspiring saga of the Cvitanovich family, pioneers of Drago’s Seafood Restaurant in Metairie, Louisiana. From humble beginnings to culinary legends, Drago and Klara Cvitanovich embody the immigrant experience and entrepreneurial spirit, fleeing postWorld War II Europe with little but determination. Through unwavering dedication, they introduced their iconic dish, charbroiled oysters, to the world, captivating taste buds far and wide.

Peter Finney Jr. paints a vivid portrait of the Cvitanovich family’s odyssey, from Croatia’s marshlands to New Orleans’ bustling streets. Through captivating storytelling and firsthand accounts, Finney captures the essence of Drago and Klara’s relentless pursuit of success and their profound impact on their community.

Inducted into the LRA Hall of Fame, Drago and Klara, and later their son Tommy Cvitanovich who was honored as the LRA Restaurateur of the Year, epitomize excellence and innovation in the restaurant industry. Drago’s: An American Journey transcends a mere restaurant biography, celebrating family, heritage, and the power of food to unite communities.

The Cvitanovich family’s post-Katrina emergency food distribution efforts, rooted in their firsthand experience of hunger during WWII, exemplify their commitment to serving others and fostering resilient bonds within their community.

Beyond Drago’s tantalizing dishes lies a richly woven tapestry of stories of perseverance and generosity that inspire aspiring restaurateurs with the quintessential American narrative of turning dreams into reality through hard work, determination, and faith in family.

Drago’s: An American Journey is a testament to the Cvitanovich family’s enduring legacy and their indelible mark on Louisiana’s culinary landscape, embodying the resilience and tenacity that define the American spirit.

The book is available on Amazon.com; Barnes and Nobles and at the Drago’s Restaurant locations in New Orleans (Hilton Riverside), Metairie, Baton Rouge, Lake Charles, Shreveport and Jackson, Mississippi.

Louisiana Restaurant Association | a la carte | Winter 2024

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February

PREVENTING

CUTS &

MAKE TIME for Safety Account for more than

2.5 MILLION hospital visits.

LACERATIONS Are the 5th MOST COMMON type of accident that occurs every year in the United States.

MAIN CAUSES: Not paying attention

Employees rushing or taking shortcuts

Improper training

Failure to wear proper hand protection

Lack of established safety procedures

Missing or improperly adjusted guarding equipment

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• Keep knives sharp • Use the correct knife for the job • Never leave knives or other sharp utensils in sinks, on counters, or in drawers • Wash knives seperately • Use a stable surface for cutting

• Make sure machine guards are in place before operating • Do not use when guards are removed or broken • Meat saw blade guard should be no more than a 1/2" above meat being cut

• Keep scissors sharp • Remove damaged scissors from service • Use offset handles to reduce awkward wrist and arm positions

• Lock out and/or block out all sources of energy before an adjustment, repair or cleaning • Use personal protective equipment while cleaning

• Use cut-resistant gloves such as Hex Armor NXT 10-302 • Maintain gloves in good condition

• Never attempt to pick up broken glassware • Do not attempt to compress garbage • Do not stack glassware above eye level • Do not carry a knife while carrying other items • Place broken glassware in designated receptacle

(800) 256-4572 | (504) 454-2277 | lossprevention@lra.org Louisiana Restaurant Association | a la carte | Winter 2024

Great American

Louisiana Restaurant Association | a la carte | Winter 2024

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Are you taking full advantage of your membership?

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

Exclusive Programs, Discounts & Services for LRA Members

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

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

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

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

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

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

PAYMENT SYSTEMS & PAYROLL Heartland Payment Systems Heartlandpaymentsystems.com

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

For more info, contact HealthcareHQ@restaurant.org

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

Rob Conrad (615) 401-2908

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

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

(504) 454-2277

HEALTH INSURANCE Association Health Plan Plan for hospitality businesses with 0-99 employees. Contact your insurance broker and ask for your LRA member UnitedHealthcare quote. For more info, contact HealthcareHQ@restaurant.org

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

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

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WORKFORCE PROGRAMS Contact: Jonathan Baynham Executive Director Louisiana Restaurant Association Education Foundation jbaynham@lra.org 504-454-2277

Louisiana Restaurant Association | a la carte | Winter 2024

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

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

Advertising Index BMI...........................................................................................9 www.bmi.com (404) 261-5151 FISHER PHILLIPS...............................................................5 www.fisherphillips.com (504) 522-3303 HEARTLAND PAYMENT SYSTEMS..............................15 www.heartlandpaymentsystems.com (888) 963-3600 LOUISIANA SEAFOOD.......................................................25 www.louisianaseafood.com (225) 342-0552 LRA WORKERS’ COMP.................................................... 31 www.lrasif.org (504) 454-2277

For advertising information, please contact Elizabeth Schindler, Marketing Manager: Phone: (504) 636-6516 Email: eschindler@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.

ODP BUSINESS SOLUTIONS.........................................9 www.odpbusiness.com (888) 263-3423 PERFORMANCE FOODSERVICE..................................33 www.performancefoodservice.com (504) 733-5200 PJ’S COFFEE.........................................................................IFC www.pjscoffee.com (504) 875-2443 SERVSAFE.............................................................................4 www.servsafe.com SYSCO FOODSERVICE....................................................23 www.sysco.com (504) 731-1015 THOMPSON PACKERS.....................................................OBC www.thompack.com (985) 641-6640

National Reach,

Local Service.

OUR CUSTOMERS ARE AT THE HEART OF EVERYTHING WE DO.

We understand what it means to be on the front lines of foodservice, and we’re here to help you find the best products to meet your individual needs. We don’t just help feed people, we feed dreams.

For more information, visit PerformanceFoodservice.com today.

PERFORMANCE – NEW ORLEANS 918 Edwards Ave., Harahan, LA 70123 800-488-3988

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For more than 40 years, Thompson Packers, Inc. has proudly catered to the food service industry.

Hotels, restaurants and other institutions have continuously turned to Thompson for their “center-of-the-plate” meat products. They know Thompson has the knowledge and the capability to provide them with the right items to satisfy their customers.

Thompson’s professional yet customized service is like having a personal butcher at your disposal. What’s more, Thompson’s state of the art packaging affords consistency and “just cut” freshness on every item.

Let us be your butcher. We’ve got the ideal cuts of beef, veal, lamb and pork — no matter what your needs might be.

Slidell, Louisiana

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Louisiana Restaurant Association | a la carte | Winter 2024

1.800.989.6328 www.thompack.com