Letter from the Chair
Dear LRA Members,
I am deeply grateful to the Louisiana Restaurant Association (LRA) Board of Directors and our members across the state for the opportunity to serve as your 2026 Chair. It is truly an honor to represent such a strong, resilient community of restaurateurs and hospitality professionals who define Louisiana’s culture and economy.
Along with my business partner, Chef John Besh, I have seen firsthand the importance of the LRA and the value of belonging to this extraordinary industry. From advocacy and education to connection and community, the LRA plays a vital role in supporting operators at every stage. As BRG Hospitality continues to grow—with the opening of Delacroix in late 2025 and the expansion of Feliciana Bistrot and Paradise Rooftop Wine Bar on the Northshore this year—I am reminded daily that our success is built on shared support.
Since the beginning of the year, I’ve had the opportunity to meet with members in Greater Baton Rouge and Acadiana, as well as my home chapter of Greater New Orleans, sharing my journey in the restaurant industry and my involvement with the LRA. These conversations reinforce the power of coming together, learning from one another, and working toward common goals. I look forward to visiting the Bayou, Cenla, and Northshore Chapters soon.
I am especially encouraged by the progress in Southwest Louisiana, where members are actively working to reactivate their chapter. In just five months, they’ve held three meetings, with members stepping up to lead. Two attended the Chapter Leadership Conference, and one is now serving as an industry representative on the LRA State Board. Building on this momentum, our goal is to bring the Northwest and Northeast Chapters back online in 2026.
A key part of this effort is our renewed focus on chapter-level membership committees responsible for peer-to-peer outreach, personal invitations, and follow-up. While staff outreach and email communication are important, we know that member-to-member engagement delivers the strongest results. Relationships matter—and they drive participation.
Looking ahead, I’m proud to represent Louisiana at the National Restaurant Association Public Affairs Conference this March, followed by the Louisiana ProStart Invitational and Serving the Future: Celebrating Careers in Hospitality Scholars event, sponsored by BRG Hospitality. I strongly believe in the power of education to transform lives, which is why I previously served as Chair of the Louisiana Restaurant Education Foundation and continue to support its mission.
March also marks the start of the Louisiana Legislative Session, a critical time for our industry. The LRA Advocacy Team will host intimate member receptions with legislators across the state, and I encourage you to attend when invited. These relationships are essential to ensuring our industry’s voice is heard.
Thank you for your trust and engagement. I look forward to working with you to make 2026 a productive and impactful year for the Louisiana Restaurant Association.
Octavio Mantilla 2026 Chair, Louisiana Restaurant Association Co-Founder &
Owner, BRG Hospitality
Letters to the Editor
Dear Hospitality PAC,
Thank you for your generous contribution to my campaign, and for your belief in our vision for New Orleans’ future.
Sincerely,
Helena Moreno Mayor, City of New Orleans
Dear Hospitality PAC,
I am so grateful for your trust and support. This campaign was always about rebuilding our city and delivering on the promise of a government that works for, and is accountable to, the people of New Orleans.
Thank you for giving me this opportunity to serve. Now that my term has officially begun, the real work begins. Together, we’re going to get it done.
Thank you,
Mathew Willard Council
At-Large,
Division 1 City of New Orleans
Dear LRAEF Team,
I recently participated in the Winter ProStart Educator Training on Avery Island. I found it to be a valuable and well-organized professional development experience. The sessions were engaging, relevant, and focused on practical strategies that can be applied directly in the ProStart classroom.
Equally meaningful was the opportunity to collaborate with fellow educators and connect with industry professionals. Those interactions reinforced the importance of real-world perspectives and the role teachers play in strengthening ProStart programs.
Thank you,
Submitted by a ProStart educator, anonymously
can now be added to everything from your coffee to your benefits of protein-rich diets, including muscle building and weight management. The trend highlights how health and consumers engage with food today. There is an underlying finding ways to
props up menu trends across all categories, protein is popping up alongside spicy delicacies. Consumers want to spice up their meat, seafood, and tofu with chili-lime, gochujang, and even super-spicy ghost pepper hot honey. These fusions heighten the flavor
Louisiana Restaurant Association
2700 N. Arnoult Rd. Metairie, LA 70002 Tel: (504) 454-2277 or (800) 256-4572 www.LRA.org
President & CEO: Stan Harris
Editor-In-Chief: Wendy Waren wwaren@LRA.org
Multimedia Specialist: Brian Rome brome@LRA.org
Communications Coordinator: Quinton Williams qwilliams@LRA.org
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What’s Hot in 2026: Top Culinary Trends Shaping Menus Nationwide
The NRA’s What’s Hot Culinary Forecast highlights the Top 10 chart-topping trends and emerging dishes, condiments, beverages, and desserts that chefs and industry pros predict will define flavor, comfort, value, and innovation on menus in 2026.
WHAT’S HOT
Proteins as add-ons
Social & Digital Media Coordinator: Trevor Norris tnorris@LRA.org
• Chili-lime sweet
à la carte (USPS 1920) is the official publication of the Louisiana Restaurant Association. Published quarterly by the Louisiana Restaurant Association.
Advertising: Want to reach restaurants to use your products or services? Inquire about advertising in à la carte Call Wendy Waren at (504) 636-6518.
Subscriptions:
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Finding
Home at the Table
(Nigerian, Eritrean, Ethiopian, Somali)
Black lime
From immigrant roots to industry leadership, 2026 LRA Chair Octavio Mantilla shares his journey and vision for a restaurant industry built on opportunity and culture.
• Ghost pepper honey glaze
Smoked citrus
An Elegant Start to 80 Years
The LRA kicks off its 80th anniversary with an intimate board celebration in New Orleans, featuring cuisine from Michelin-recommended Restaurant August and a look ahead at what’s to come. 6 26 30
Cover photo by Brian Rome
Culinary Forecast
Top 10 charttopping trends
What can we expect on restaurant menus in 2026? Flavors, dishes, and experiences that take us out of the “day-to-day” and transport us somewhere, sometime, or both—without breaking the bank.
This quest for comfort, nostalgia, and “flavor-escapism” intersects with an ever-present search for healthy options and value, as restaurant operators seek out the dishes that satisfy consumers’ cravings.
1
2 3 4
5 6
7
“There, then, and back again”
DISHES
Today’s foodies are looking for escape—the chance to step out of their everyday into somewhere comfortable. There is a sense of nostalgia that’s inspiring innovation to bring the past into the now. With social media making the smashed burger – once a diner staple – tempting to younger generations, the challenge is how to make one of the ultimate comfort foods new and even global. To that end, we’re seeing this trend inspire some interesting twists, such as smashed burger tacos!
The top 5 dishes also highlight a deep-seated desire to experience the world through a variety of cuisines. Consumers want to be transported with every bite, whether it’s a smashed burger in Texas, or a protein-packed miso dish that teleports them to the streets of Tokyo. Restaurant menus offer the chance to return to a vacation of a lifetime or satisfy some wishful thinking, and operators are eager to bring that global interest home through exclusive interpretations of dishes like elevated instant noodles, Caribbean curry bowls, and miso-glazed proteins.
Thanks to these elevated recipes, access to the world of food is at our fingertips in 2026. So, where are we “flavor-escaping” to next?
WHAT’S HOT
• Smashed burgers
• Elevated instant noodles
• Caribbean curry bowls
• Smoothie bowls
• Miso-glazed proteins
PICTURED: Smashed burger with guacamole and caramelized onions
Strength with a sizzle...
INGREDIENTS, FLAVORS AND CONDIMENTS
One clear winner in 2026 is protein. This macronutrient can now be added to everything from your coffee to your pancakes. Diners of all kinds are exploring the physical benefits of protein-rich diets, including muscle building and weight management. The trend highlights how health and wellness are a steady undercurrent, reshaping how consumers engage with food today. There is an underlying desire for balance between indulgence and intention, comfort and consciousness and operators are finding ways to integrate those desires in all of their menu offerings. As interest in health and wellness props up menu trends across all categories, protein is popping up alongside spicy delicacies. Consumers want to spice up their meat, seafood, and tofu with chili-lime, gochujang, and even super-spicy ghost pepper hot honey. These fusions heighten the flavor profile without sacrificing health.
WHAT’S HOT
• Proteins as add-ons
Chili-lime sweet
Miso
Gochujang
Ghost pepper honey glaze
African cuisine (Nigerian, Eritrean, Ethiopian, Somali)
Black lime
Smoked citrus
PICTURED: Bibimbap - Korean mixed rice, vegetables, and beef with a fried egg and gochujang in a hot stone pot
We’ll drink to that!
WHAT’S HOT
• Energy drinks • Locally sourced spirits • Low- and no-alcohol drinks • Fermented and gut-friendly beverages (Kombucha, tepache, prebiotic sodas) • Personalized hydration
BEVERAGES
When it comes to beverages, the trend we’re seeing is toward less alcohol.
As diners prioritize health and wellness, low-and no-alcohol drinks are becoming more popular than ever. This is especially true for Gen Zs and Millennials, who often expect alternatives, like alcohol-free beers and CBD-infused beverages.
When consumers do choose to drink, they’re increasingly interested in locally sourced spirits. This popularity is largely due to three things: a strong community connection, sustainability, and the products’ own distinctive flavors. Consumers want to support small businesses and their local economies and appreciate the environmental benefits of reduced transportation and sustainable manufacturing practices. Furthermore, they reflect their region's heritage and artisanal quality.
Personalized hydration, such as smart water and beverages infused with certain electrolytes or supplements, are also quite popular now. There are even restaurants with water menus curated by “water sommeliers” that describe the taste profile and source of a selection of waters.
Beverage menus often play a role in consumer restaurant decision-making and creative expansions that focus on new flavors or taste experiences, with a nod to health trends, can be influential.
Mood and mental wellness beverages (Adaptogenic and mushroom essences) CBD-infused beverages EMERGING
PICTURED: Paloma mocktail with club soda, red grapefruit, lime juice and agave syrup
Sugar and spice = everything nice
DESSERTS
The sweet tooth is here to stay, but consumers aren’t happy with the same old sugar.
This trend finds some beloved comfort desserts getting new twists, like the sweet and salty flavor of a salted caramel sauce getting the nice bitter kick of espresso. S’mores, the classic camping dessert, is also getting a glow-up, as the reinvented treat hits its stride on restaurant menus. From flambé to smoked (fire is what makes this dessert perfect), s’mores are no longer just chocolate, marshmallow, and graham crackers.
The desire to escape is pulling Dubai chocolate to the top of the trending list – and the top of many restaurant menus. The combo of chocolate, pistachio, and kataifi are appearing in many combinations from ice cream to pastry.
The consumer search for healthy options and the operator desire for value are colliding in the new trend of freeze-dried fruits. While the ingredients are showing up in many menu options, in desserts their intense flavors, unique texture, and year-round availability are making them particularly popular. They’re also popular with operators, because unlike fresh fruits, they won’t spoil, don’t have a specific season availability, and they can be used in many forms – whole, powdered, or even rehydrated.
WHAT’S HOT
• Dubai chocolate • Freeze-dried fruit • Espresso salted caramel sauce • Spicy pepper-infused sweets
• Reinvented s’mores
PICTURED: Dubai chocolate cheesecake with kataifi and pistachio paste
WHERE LOUISIANA MEETS THE WORLD
Comfort and value drive the trends
MACRO TRENDS
Nothing is cozier than comfort food. Whether it’s a smashed burger, spicy noodle dish, or decadent chocolate, consumers have clear cravings, but also want greater community connections on their menus. They’re placing a higher value on local sourcing as another way to support the local economy through their dining dollars, and operators are responding by localizing their supply chains, and partnering with local growers and producers to create menu options that are fresh and unique.
In the current economy, nostalgia and comfort alone may not push a trend to the top. Value is still the most important driver for many consumers. That’s why when you can hit all the right notes, a trend will take off. Case in point: The smashed burger, which may be the trendiest dish of the year, but it’s also hitting the right notes for value. Operators know they can keep the menu price under control because the smashed burger offers lower meat-to-bun ratios, faster cooking times, and reduced food waste. It’s a win-win where familiar meets smart
PICTURED: Dubai chocolate ice cream in an iced coffee latté with pistachios
WHAT’S HOT
Allergen-friendly menus
MAIN CAUSES:
Not paying attention
Improper training
Lack of established safety procedures
•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
•Keep scissors sharp
•Remove damaged scissors from service
•Use offset handles to reduce awkward wrist and arm positions
•Use cut-resistant gloves such as Hex Armor NXT 10-302
•Maintain gloves in good condition
•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
•Lock out and/or block out all sources of energy before an adjustment, repair or cleaning
• Use personal protective equipment while cleaning
•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
Association Looks Back on Advocacy Wins of 2025
Policy accomplishments helped businesses succeed at the federal, state, and local levels.
In partnership with State Restaurant Associations, the public affairs team successfully defended the tip credit across the country.
Over the past year, the National Restaurant Association (NRA) secured several key wins across all levels of government.
At the federal level, the public affairs team navigated a shifting political landscape shaped by a new Administration and one-party rule in Congress. This success ensured that the voice of the restaurant industry remained front and center in policy debates.
Most notably, the team helped change the national conversation around the tip credit. Where there was once growing momentum to eliminate it, the Association successfully built support to preserve the critical model for restaurants as well as its tipped workers employees.
Here are the Association’s advocacy accomplishments in 2025.
1. Permanent pro-growth tax policies: The tax provisions in the One Big, Beautiful Bill, also known as the Working Families Tax Cut, marked a legislative victory for the restaurant industry. The comprehensive package included pro-growth tax policies that would strengthen restaurants and foodservice businesses nationwide, empowering owners to create jobs, invest
in their operations, and provide long-term certainty for their local economies. Key tax provisions in the bill offered relief and long-term certainty for operators, including expensing capital equipment purchases that allow restaurants to invest in upgrades while managing payroll and other expenses. The 20% Qualified Business Income (QBI) deduction benefits 77% of restaurants structured as pass-through entities, and the restoration of depreciation and amortization to the business interest expense deduction freed up capital for debt repayment and expansion. The bill also ensured permanent tax credits for family and medical leave, supported estate tax relief to help family-owned restaurants stay in business, and included President Trump’s No Taxes on Tips and No Taxes on Overtime provisions, that allow tipped employees to deduct up to $25,000 in tips and hourly employees to deduct $12,500 in premium overtime pay from their federal taxes between 2025 and 2028.
2. Tariff relief on food/agricultural products: The team secured a major win on trade policy with the removal of reciprocal tariffs on key food and agricultural products, helping to stabilize supply chains and reduce costs for restaurant operators and consumers nationwide. Additionally, the Association ensured that USMCAcompliant, imported goods remained exempt for our two major trading partners—Mexico and Canada.
3. RLC suit over Marine Mammal Protection Act implementation: The Restaurant Law Center
(RLC) joined a broad seafood coalition in suing the National Oceanic and Atmospheric Administration over implementation of the Marine Mammal Protection Act, challenging rules that would impose significant compliance costs on seafood suppliers and restaurants. In a major development, the U.S. Court of International Trade stayed NOAA’s Jan. 1, 2026, import ban on blue swimming crab fisheries from Vietnam, the Philippines, Indonesia, and Sri Lanka, ensuring continued access to those critical products.
4. Swipe fees: The Association worked to increase support for the Credit Card Competition Act, which would lower swipe fees for restaurant operators. This bipartisan issue was a top priority at our Public Affairs Conference, where nearly 600 industry members met with policymakers on Capitol Hill to build support for the legislation.
5. Black-market reservations: Six state restaurant associations: Florida, Hawaii, Illinois, Louisiana, Nevada, and New York, successfully led efforts to curb blackmarket reservations disrupting the dining experience. Working with state governments, the associations helped establish regulatory frameworks that return control of reservations to restaurants. Similar legislation was also introduced in California and New Jersey.
6. Make America Healthy Again legislation: The public affairs team worked with the Association’s state restaurant association partners to help educate and explain the operational challenges of several state MAHA bills introduced this year. Several of them did not move forward following industry engagement, and several were amended to improve them or provide additional time for implementation. The team also worked with the Administration to successfully include language in their MAHA report, highlighting healthy options on kids’ menus through the Kids LiveWell program.
7. Nationwide tip credit defense: In partnership with State Restaurant Associations, the public affairs team successfully defended the tip credit across the country. No legislation to eliminate the tip credit passed out of any state legislative chamber in 2025—a major win for preserving this essential compensation structure.
New Always Ready Guide Helps Restaurant Operators Prepare for
Unexpected Utility Disruptions
Annual guide from the National Restaurant Association (NRA) helps optimize crisis response to cut losses and recover more quickly
Restaurants are dependent on electricity, gas, and water – utilities keep the equipment and appliances running, allow for the food to stay fresh, and power credit card payment systems. Even a brief loss of electricity, gas, or water can bring restaurant operations to a standstill, resulting in food waste, equipment damage, and lost revenue. In fact, the U.S. Department of Energy estimates that electrical outages alone cost American businesses around $150 billion per year.
In early January, the NRA released its latest annual crisis preparedness guide, Always Ready: Utility Disruptions. The guide outlines essential steps for restaurant operators to prepare for and recover from a utility outage, as well as critical actions to take while an outage is underway.
“Utilities are crucial to nearly every aspect of a restaurant’s operations, making it critical for operators to have a plan to protect their customers, team, and business,” said Michelle Korsmo, President & CEO of the National Restaurant Association. “This year’s Always Ready guide helps operators navigate the uncertainty of unexpected utility disruptions – whether electricity, gas, or water – to minimize impact on their business margins. The more they can plan ahead, and be nimble during and following an outage, the quicker they can return to service.”
The guide provides operators with actionable steps to take before, during, and after an outage along with considerations for evaluating risk. The guide includes:
• Assembling a crisis management team
• Supplies needed on hand
• Insurance considerations
• Short-term and long-term outage planning for electrical outages
• Step-by-step considerations by type of disruption, including:
• Natural gas leak
• Water service
• Broken water pipe
• Boil water advisory
• Safe recovery protocols
“Communities look to restaurants for stability and comfort in times of uncertainty and disaster. The Association is committed to creating industry-specific disaster preparedness guides to help operators recover as quickly as possible when the unexpected happens, so they can be there when their community needs them the most,” said Korsmo.
Click here to download the Always Ready: Utility Disruptions guide, supported by Resy. Also download previous Always Ready preparation guides for natural disasters, fire, and foodborne illness outbreaks to be ready when crisis happens.
A National Labor and Employment Law Firm Serving U.S. Restaurants
The attorneys at Fisher Phillips are ready to help you with all of your labor and employment legal issues.
We help prevent legal problems by auditing payroll and personnel records to assure compliance with applicable laws, reviewing I-9 forms and procedures to assure compliance before a surprise government inspection, training managers on effective techniques for hiring and firing employees, ADA compliance and avoiding harassment claims. In addition, we draft and review effective employee handbooks and provide day-to-day advice and consultation to hospitality employers on every aspect of labor and employment laws.
Fisher Phillips is a national labor and employment law firm representing employers in labor, employment, civil rights, employee benefits, and immigration matters. Our lawyers are joined by more than 500 attorneys in 37 offices and we are continuing to expand. Our range of experience enables us to bring efficient and practical solutions to today’s labor and employment problems. Michelle
Join Us in Washington: Your Voice Matters at the 2026 Public Affairs Conference
By Brad Watts, LRA State Whip & Director; Owner, Cecelia Creole Bistro
The National Restaurant Association’s 2026 Public Affairs Conference will take place March 10–12 in Washington, D.C., and I encourage Louisiana’s restaurant leaders to join us as we advocate for the issues that directly impact our businesses, our employees, and our communities.
This conference is the restaurant industry’s premier opportunity to bring real-world experiences straight to Capitol Hill. Our industry is hyper-local — restaurants exist in every community across America — and that perspective matters when lawmakers are making decisions that affect our bottom line. A strong Louisiana turnout sends a clear message: restaurant operators are engaged, informed, and paying attention.
This year’s conference will feature keynote speakers Claire McCaskill, former U.S. Senator and MSNBC political contributor, and Scott Jennings, former White House political advisor and CNN contributor, offering insights into the political landscape as we prepare to meet with lawmakers.
During our Capitol Hill visits, we will focus on three top priorities for the restaurant industry:
• Comprehensive Immigration Reform: Workforce challenges remain the number one issue for restaurants. We are advocating for meaningful immigration reform, including the creation of an H-2C visa category designed specifically for the hospitality industry.
• Swipe Fee Reform: Credit card swipe fees continue to drive up costs for restaurant operators and consumers. While progress has been difficult due to strong opposition from the banking and credit card lobby, ongoing education and advocacy remain essential.
• U.S.–Mexico–Canada Agreement (USMCA) Review: Congress will begin a two-year review of this critical trade agreement. The National Restaurant Association supports maintaining the agreement as-is and opposing new tariffs that would increase food and supply costs.
The conference includes advocacy training, policy briefings, networking, and meetings with lawmakers on March 12. Whether you’re a first-time attendee or a seasoned advocate, this is your opportunity to ensure Louisiana’s restaurant voice is heard where it matters most.
Register Here
Treasury Issues Guidance on Penny Shortages: What It Means for Small Businesses
On December 23, the U.S. Department of the Treasury released public guidance addressing how businesses should handle cash transactions as pennies become increasingly scarce. This long-awaited guidance follows months of advocacy by national business groups, including direct engagement with Treasury officials and a formal letter from industry leadership urging action.
The guidance explains that as pennies fall out of circulation, businesses may round cash transactions up or down to the nearest five cents, provided the practice is applied fairly, consistently, and transparently. Importantly, rounding should occur only after all taxes, fees, and duties are calculated, and it should apply only to cash payments. Non-cash transactions, such as credit cards, debit cards, checks, and gift cards, should continue to be processed to the exact cent.
Treasury emphasizes that the penny remains legal tender and that existing pennies will continue circulating through the Federal Reserve for as long as possible. However, with production costs now exceeding 3.5 cents per penny, the federal
government has halted manufacturing new coins, citing fiscal responsibility and the declining role of cash transactions.
While this guidance offers a helpful reference point, especially in the absence of a national standard, it does not override state or local laws or provide legal protections where rounding is not currently permitted. That is why continued advocacy is essential.
This guidance is a step forward, but it is not the finish line. Resuming distribution of existing pennies and establishing a clear federal rounding standard remain critical priorities to ensure consistency, fairness, and certainty for businesses and consumers alike. We will continue to keep members informed and welcome feedback on how this transition is unfolding on the ground.
Credit Card Surcharging: Proceed With Caution
As restaurants continue to navigate rising operating costs, credit card processing fees remain a significant expense. Some operators have responded by adding a credit card surcharge to help offset those costs. While surcharging is permitted in many states, it is also one of the most heavily regulated and actively enforced payment practices in the industry — and getting it wrong can be costly.
Recently, restaurants across the country have begun facing immediate fines of $1,000 or more for improper surcharging, underscoring the importance of understanding the rules before making changes at the point of sale.
Why Surcharging Is Drawing Increased Scrutiny
Credit card networks, including Visa and Mastercard, actively monitor surcharge practices through consumer complaints, audits, and third-party mystery shopping programs. When violations are identified, enforcement actions are taken through the merchant’s acquiring bank or payment processor — and those penalties are often passed directly to the restaurant.
In short, intent does not matter. Even unintentional mistakes can result in fines.
Common Surcharging Missteps Restaurants Are Making
While the rules can vary by state and card brand, many of the violations triggering penalties stem from a few recurring issues:
• Applying a surcharge to debit or prepaid cards, which is not permitted
• Adding a flat “card fee” at checkout instead of following surcharge disclosure requirements
• Failing to post proper signage or disclose the fee clearly to guests
• Charging more than the allowable percentage
• Not notifying the payment processor before implementing a surcharge
• Confusing a surcharge with a cash discount
Each of these errors can expose a restaurant to enforcement action — even if the surcharge amount is small.
The Financial and Operational Impact
The consequences of non-compliant surcharging extend beyond the fine itself. Restaurants may also face:
• Immediate penalties assessed through their processor
• Required reimbursement to cardholders
• Mandatory operational changes under tight deadlines
• Increased scrutiny or monitoring from card networks
• Damage to guest trust and brand reputation
For many operators, the financial risk outweighs the potential savings if the practice is not implemented correctly.
State Laws Add Another Layer of Risk
In addition to card-network rules, state laws may prohibit or restrict surcharging altogether. Restaurants with locations in multiple states must comply with the law in each individual location. What is permitted in one state may be prohibited in another.
Because these laws continue to evolve, operators are strongly encouraged to seek legal guidance before introducing surcharges.
Don’t Guess — Use the Card Network Resources
The U.S. Merchant Surcharge Q & A outlines:
• Where surcharging is permitted
• Which card types may be surcharged
• Disclosure and signage requirements
• Limits on surcharge amounts
• Differences between surcharges and cash discounts
Restaurants considering surcharging — or currently doing so — should review these resources carefully and consult their payment processor to ensure compliance.
Review the U.S. Merchant Surcharge Q&A here U.S. Merchant Surcharge Q and A
A Final Word for Restaurant Operators
Credit card surcharging is not a “set it and forget it” solution. It requires careful planning, consistent
execution, and ongoing compliance with both cardnetwork rules and state law.
Before adding or continuing a surcharge, restaurants should pause, review the official Visa, Mastercard and AMEX, etc. guidance, and confirm their practices align with current requirements. A few minutes of due diligence can help avoid fines, guest confusion, and unnecessary financial exposure.
Emery Whalen 2026 Vice-Chair
John Lalla 2026 At-Large
2026 LRA LEADERSHIP
Octavio Mantilla 2026 Chair
Billy Clark 2026 Treasurer
Greg Reggio 2025 At-Large
Stephen Hightower 2026 At-Large
Mark Latter Immediate Past-Chair
August, Luke, Domenica, Pizza Domenica, Shaya, Willa Jean, Delacroix, Tavi, Feliciana Bistrot and Paradise Rooftop Wine Bar
QED Hospitality: Jack Rose, Bayou Bar, Hot Tin, and the Silver Whistle Café, New Orleans NATCO Foodservice
Galatoire’s Restaurant & Galatoire’s 33 Bar & Steak, New Orleans
Taste Buds Management
University Club Baton Rouge
Latter Hospitality
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Photo by Brian Rome
Octavio Mantilla’s Journey — and a Vision for an Industry Built on Opportunity
When Octavio Mantilla arrived in New Orleans as a teenager, he was learning more than a new city. Born in Nicaragua and brought to Louisiana at age 14, Mantilla was navigating a new language, a new culture, and the uncertainty familiar to many immigrant families seeking stability and opportunity.
Like so many in hospitality, his first job came in a restaurant kitchen. At 16, Mantilla washed dishes — not with a long-term plan, but with determination. Restaurants offered what he needed most at the time: a place where hard work mattered, where learning happened quickly, and where opportunity was earned day by day.
Today, Mantilla is a U.S. citizen, a multi-unit restaurant owner, and the 2026 Chair of the Louisiana Restaurant Association — the first person of Hispanic descent to serve in that role. His journey reflects both the promise of the restaurant industry and its enduring role as a gateway to advancement.
Mantilla moved steadily through the ranks — bussing tables, serving guests, and managing dining rooms — while also becoming fluent in English and learning the unspoken language of hospitality. After graduating from Grace King High School, he earned a Bachelor of Science degree from Tulane University, followed by an MBA from the University of New Orleans.
With his academic success, Mantilla initially believed his future lay outside restaurants. He explored careers in computer science, finance, and corporate operations. But time and again, he found himself drawn back to hospitality.
“I didn’t want to sit behind a desk,” Mantilla has said. “I wanted to be with people. Restaurants gave me that — every day.”
That realization led him to Harrah’s, where he played a key role in opening and operating fine-dining restaurants nationwide, eventually serving as Director of Food and Beverage Operations in St. Louis. Yet even as his career expanded, New Orleans remained home.
In 2003, Mantilla returned to the city to help launch a celebrity chef-driven steakhouse at Harrah’s New Orleans. The chef was an old friend — John Besh — whom Mantilla had met years earlier while both were just beginning their careers.
The partnership would soon define a new chapter. In 2005, Mantilla and Besh acquired Restaurant August and founded what would become BRG Hospitality — a bold move made just months before Hurricane Katrina reshaped the city.
In the storm’s aftermath, survival gave way to purpose. Mantilla and Besh fed first responders, essential workers, and the community, reinforcing a belief that still anchors the company today: restaurants exist to take care of people.
That belief is reflected across BRG Hospitality’s diverse portfolio — a collection of restaurant concepts deeply rooted in New Orleans’ culture while drawing inspiration from cuisines around the world.
At Restaurant August , Contemporary Creole cuisine meets classical technique in a historic 19th-century French-Creole building in the Central Business District. With its soaring columns, mahogany paneling, and refined elegance, August delivers a dining experience that honors tradition while embracing innovation. In 2025, it was recognized as Michelin Recommended in the inaugural Michelin Guide South.
Nearby on St. Charles Avenue, Luke offers a vibrant, Creole-inspired brasserie experience — a welcoming space known for fresh Gulf seafood, daily oysters, and menus shaped by local farmers and seasonal ingredients. Luke embodies the everyday hospitality that defines New Orleans dining.
Domenica, rooted in Italian tradition, brings the spirit of leisurely Sunday meals to life with handcrafted pastas, wood-fired Neapolitan-style pizzas, and modern
Dish from Restaurant August
Domenica Dining Room
Dish from Luke
interpretations of classic flavors — all thoughtfully adapted to the New Orleans palate.
Global influences shine through at Shaya and Tavi, where modern Levantine and Mediterranean cuisines honor the ancient roots of hospitality. Freshly baked pita, vegetable-driven dishes, and bold flavors highlight the balance between innovation and tradition, prepared with locally sourced, sustainably harvested ingredients.
At Willa Jean, Southern comfort takes center stage through baked goods and bold, familiar flavors reimagined with a modern touch. The restaurant has become a beloved gathering place for both locals and visitors seeking warmth, creativity, and connection.
Along the Mississippi Riverfront, Delacroix delivers a refined take on the classic Louisiana fish camp, inspired by the fishing culture and community spirit of Delacroix, Louisiana. High-quality local seafood and thoughtful preparation create an experience that balances approachability with sophistication.
Pizza Domenica offers a casual, energetic setting centered on handcrafted pizzas baked in a custom oven shipped from Italy, complemented by craft cocktails and local beers — a place designed for shared moments and easy hospitality.
Expanding beyond the city, Feliciana Bistrot and Paradise Bar bring BRG’s French bistro sensibility to the Northshore, further extending the company’s regional footprint while remaining rooted in Louisiana’s culinary identity.
Together, these concepts reflect Mantilla’s belief that diversity — of culture, cuisine, and people — is one of the restaurant industry’s greatest strengths.
“Restaurants bring people together in a way few other businesses can,” Mantilla says. “They create space for tradition, creativity, and opportunity.”
Mantilla’s leadership extends beyond his own restaurants. He has served on boards including New Orleans Marketing Corporation, the New Orleans Wine & Food Experience, and currently serves as a commissioner appointed by the Governor of Louisiana to the Ernest N. Morial Convention Center. He also serves on the boards of the LRA Education Foundation and the Academy of the Sacred Heart, among others.
Now, as Chair of the LRA, Mantilla brings a perspective shaped by every level of the industry — from the three-compartment sink to the boardroom. He sees the association as a vital resource for operators navigating an increasingly complex landscape, providing education, advocacy, and connection for businesses of all sizes.
“This industry gave me a path forward,” Mantilla says. “The LRA exists to protect that path — and to make sure it stays open for the next generation.”
From an immigrant teenager learning English in a New Orleans kitchen to leading one of the state’s most influential trade organizations, Octavio Mantilla’s story is a testament to what the restaurant industry makes possible — and to the power of hospitality to build community, opportunity, and home.
Dishes from Willa Jean
Dish from Shaya
An Elegant Beginning to 80 Years of LRA Excellence
As the Louisiana Restaurant Association (LRA) commemorates its 80th anniversary in 2026, members are already beginning to see special touches that honor the organization’s rich history while setting the stage for the future. A commemorative 80th anniversary logo is now appearing across LRA communications, and throughout the coming year, milestone moments will be woven into events and conversations statewide. Signature gatherings—including the LRA Showcase, set for July 25–26 in New Orleans—will feature reflections on the past alongside thoughtful discussions about what’s next for Louisiana’s hospitality industry.
The first official nod to the anniversary took place during an intimate evening January 19, hosted for the LRA Board of Directors at the New Orleans Garden District home of 2026 LRA Chair Octavio Mantilla and his wife, Charlotte. Held in lieu of a traditional board dinner, the gathering offered a warm and elegant setting to celebrate eight decades of leadership, advocacy, and community.
Guests were treated to an exceptional culinary experience from Restaurant August, recently Michelinrecommended in the inaugural Michelin Guide South. Chef Corey Thomas and the August team delighted attendees with an array of beautifully executed dishes and libations that reflected the restaurant’s signature refinement and creativity. The evening was further elevated by live music from pianist Jordan Anderson, who filled the home with classic hits and sing-along favorites, adding to the sense of celebration and camaraderie.
The LRA is deeply grateful to Octavio and Charlotte Mantilla for their generosity in hosting this memorable evening at no cost to the association. It was a fitting way to begin a year of reflection, gratitude, and anticipation as the LRA celebrates 80 years of serving Louisiana’s restaurant and hospitality community.
LRA Past Chair Ralph Brennan, Director Randy Stein, and Charlotte and Octavio Mantilla.
Industry Representative JP Ngo, Greater Baton Rouge Chapter President and Director Brad Watts and Director Megan Klock.
Emeritus Director John Eastman and wife Kathy, with Past Chair Paul Rotner.
LRA Director and Bayou Chapter President Garret LeBlanc and Director Buddy Aucoin.
LRAEF Industry Representative Felton Jones, with Nicole Hutson and LRA Director Paul Hutson.
Past GNO Chapter President Chris Esteve, Past Chair Mark Latter, and Director and Acadiana Chapter President Patrick O’Bryan.
2026 Chapter Leadership Conference: Strengthening Connections, Building Momentum
The 2026 LRA Chapter Leadership Conference was a powerful reminder of why the Louisiana Restaurant Association exists—and why chapters matter. The daylong program brought together chapter presidents and representatives from across the state to reconnect with one another, reflect on their shared purpose, and align around a renewed vision for the future of the industry.
The program opened with remarks from 2026 LRA Chair Octavio Mantilla and 2026 LRA Chapter Leadership Chair Garret LeBlanc, who both shared the meaningful role the LRA has played in their professional journeys. From advocacy to lifelong relationships, they emphasized that the Association is more than an organization—it is a community built on trust, shared experience, and true camaraderie. Their stories set the tone for the day: leadership at the chapter level is personal, impactful, and essential.
Chapter presidents and representatives then introduced themselves, sharing why they choose to be involved at this level of leadership. The common thread was clear— connection to peers, commitment to the industry, and a desire to give back to a profession that has given so much to them.
Strategic Focus for 2026–2028
The LRA SVP of Communications Wendy Waren introduced the 2026–2028 LRA Strategic Plan, beginning with an updated mission and vision that clearly articulate the Association’s purpose:
• Mission: We advance and protect Louisiana’s restaurant and hospitality industry.
• Vision: To be the trusted advisor to the restaurant and hospitality industry.
She also outlined the Association’s core goals—to advocate, and to provide expertise and innovation along with strategies to support those goals through strong leadership, engaged chapters, and meaningful member involvement.
The LRA’s Chief Revenue Officer and EVP of Membership Pam St. Pierre provided insight into how the Association
is funded through both dues and non-dues revenue, including ServSafe, the LRA Showcase, and the Workers’ Compensation program—underscoring the importance of a strong, growing membership base.
The Power of “Why”
LRA President and CEO Stan Harris shared his personal story, reflecting on his time as a restaurateur and LRA member in the Baton Rouge chapter prior to becoming CEO. He spoke candidly about the relationships he built through the Association and how those connections have benefited him years—decades—later. His message was simple but powerful: leaders must understand and articulate their “why” so they can authentically share it with current and prospective members.
Membership Committees: A Call to Action
One of the most important takeaways from the conference was the renewed emphasis on establishing chapter-level membership committees, as outlined in the LRA Chapter bylaws. The message was clear: while staff outreach and email communication are important, peer-to-peer engagement carries far greater weight . A personal invitation from a fellow restaurateur is what truly drives participation.
Membership committees will play a critical role by:
• Review existing members and create a plan for reengagement
• Identifying prospective members for outreach
• Partner with the Membership Growth and Development Director
• Conduct follow-up and foster relationships that lead to long-term involvement
Relationships matter—and they are the foundation of a strong, active chapter network.
Momentum Across the State
The conference also highlighted encouraging progress in Southwest Louisiana, where members are actively working to reactivate their chapter. In just five months,
they’ve held three meetings, with members stepping up to lead. Two attended the Chapter Leadership Conference, and one is now serving as an industry representative on the LRA State Board. Building on this momentum, the Association’s goal is to bring the Northwest and Northeast Chapters back online in 2026.
Quarterly Programming with Purpose
Leaders also discussed the rollout of a refreshed quarterly chapter programming model designed to drive engagement and consistency statewide:
• Quarter 1: Leadership development and recognition
• Quarter 2: Advocacy and the LRA Showcase
• Quarter 3: Education Foundation focus
• Quarter 4: Goal progress, chapter board nominations, and the annual meeting
As part of this shift, Octavio Mantilla has attended chapter board installations in Greater New Orleans, Greater Baton Rouge, and Acadiana, participating in panel-style conversations with chapter presidents—an intentional departure from traditional presentations that has sparked stronger dialogue and engagement.
Back
to What We Do Best
While the approach may feel new, it’s actually a return to something familiar: a more intimate, personal way of connecting. It’s relationship-driven, peer-led, and grounded in shared experience—exactly what the restaurant industry does best.
The 2026 LRA Chapter Leadership Conference reinforced the power of coming together, learning from one another, and working toward common goals. With energized leaders, reactivated chapters, and a renewed focus on relationships, the LRA is well-positioned for a strong and connected future.
Meet Your 2026 LRA Chapter Leaders
Acadiana
Patrick O’Bryan
Bon Temps Grill, Whiskey & Vine
Bayou
Garret LeBlanc
B&G Foods, Taco Bell
Cenla Scott Laliberte
Diamond Grill, The Bentley Room Restaurant, and The Mirror Room, and Hotel Bentley
Alexandria
Greater Baton Rouge
Brad Watts
Cecelia Creole Bistro
Greater New Orleans
Tony Rodrigue
Acme Oyster House
Northshore
Bobby McKinney
Zea Rotisserie & Bar
Southwest Area
Blakelee Kibodeaux
Representative Villa Harlequin
Chapter Leadership in Action Building Momentum for 2026 Across Louisiana
Over the past several months, LRA chapters across the state gathered to reflect on the year behind them and chart a confident path forward. These annual meetings doubled as moments of transition—welcoming new chapter leaders, installing boards, and aligning priorities around membership engagement, advocacy, and programming for 2026. From Acadiana to Southwest, one theme was clear: strong local leadership is the engine that drives LRA’s impact statewide.
Acadiana Chapter
The LRA Acadiana Chapter kicked off its leadership transition with a well-attended Annual Meeting on December 2, 2025, at Mercy Kitchen, drawing more than 44 members. The meeting featured a diagnostic chapter report highlighting membership growth, meetings held, and the outcomes of fundraising efforts—setting a transparent and data-driven tone for the year ahead.
Momentum continued on January 21 at The Linden Wedding and Events space, where 32 members gathered for an evening focused on connection and conversation. With 2026 LRA Chair Octavio Mantilla as special guest, Chapter President Patrick O’Bryan and Chapter Coordinator Britney Ford led an informal discussion centered on why members choose to stay involved with the LRA and how those relationships shape their professional journeys. Mantilla officially swore in the 2026 Chapter Board of Directors, and O’Bryan closed the evening by recognizing the culinary and hospitality team that delivered an exceptional evening for attendees.
Bayou Chapter
The LRA Bayou Chapter held its Annual Meeting on November 20 at Spahr’s Seafood, aligning its meeting structure and reporting with other chapters across the state to ensure consistency and shared best practices. The LRA Bayou Chapter hosted its 2026 Bayou Chapter Board Installation Luncheon at Cristiano Ristorante in Houma, where directors were sworn in by LRA Chair Octavio Mantilla. Following the installation, Garret LeBlanc of B&G Food Enterprises and Mantilla led a discussion on key issues impacting Bayou operators and members, including artificial intelligence, staff management software, and profit margins. A total of 11 members were in attendance.
The Chapter’s Bayou Culinary Showcase will return Thursday, April 9, 2026 from 6 - 8:30 p.m. at the Warren J. Harang Municipal Auditorium, an evening featuring the best restaurants from the area, benefiting the LRA Hospitality PAC and the LRA Education Foundation, including the ProStart program.
Cenla Chapter
The LRA Cenla Chapter gathered on December 10 at Cayefuego in Pineville—one of the chapter’s newest members, opened in April 2025—for its Annual Meeting. Sixteen members joined the Chapter Board for dinner and an end-of-year update from Chapter President Scott Laliberte and Chapter Coordinator Britney Ford.
In a strategic shift driven by the shortened Mardi Gras season and Valentine’s Day falling close together—both critical periods for restaurant revenue—the chapter announced it will place Taste of Mardi Gras on hiatus for 2026. In its place, Cenla will present Taste of Central Louisiana, designed to preserve the spirit of the tradition while better supporting member businesses.
Taste of Central Louisiana Debuts March 7
For the first time in 32 years, Taste of Mardi Gras will pause—making way for the inaugural Taste of Central Louisiana, taking place Saturday, March 7, 2026, at the Randolph Riverfront Center.
Guests will enjoy everything they’ve come to love: exceptional food and beverage tastings from area restaurants, live entertainment by the Nola Dukes, and a vibrant celebration of Cenla’s hospitality community. Proceeds benefit LRA Programs and Children’s Miracle Network, with Taste of Mardi Gras set to return in 2027.
Tickets and sponsorship opportunities are now available, and the chapter looks forward to welcoming the community to this exciting new chapter in a long-standing tradition.
Greater Baton Rouge Chapter
Tee-Off for GBR
Looking ahead, the chapter invites members to the LRA Greater Baton Rouge Chapter Golf Scramble, presented by Ecolab, on March 23, 2026, at the University Club of Baton Rouge. The event combines friendly competition with standout food and beverages from LRA member restaurants and offers valuable sponsorship opportunities.
The Greater Baton Rouge (GBR) Chapter held its Annual Meeting on December 3 at Bin 77 Bistro & Sidebar, welcoming more than 40 members. Mirroring the reporting structure used across the state, the meeting included a year-in-review on membership, meetings, and fundraising outcomes. The chapter also announced three new board members—Natalie Noel, Patrick Foy, and Hannah Wheeler—who will help guide GBR’s efforts in 2026.
On January 7, the chapter hosted its Board Meeting and Installation Dinner at Ruffino’s, drawing 42 members for an evening centered on leadership development. The highlight was a panel discussion featuring state and chapter leaders Octavio Mantilla, Mark Latter, Brad Watts, Megan Klock, and Stan Harris. Moderated by JP Ngo, the conversation explored how involvement with the LRA has shaped careers, strengthened leadership skills, and created lasting professional relationships.
Greater New Orleans Chapter
The Greater New Orleans Chapter convened for its Annual Meeting on December 4 at Pascal’s Manale, welcoming more than 25 members. LRA Managing Director of Government & Public Affairs Will Dubos provided updates on key legislative and regulatory developments impacting the industry at both the local and federal levels. Following the meeting, members joined hundreds of hospitality professionals at the annual Hospitality Industry Holiday Party at The Josephine.
Leadership Insights at Installation
The chapter’s Board Meeting and Installation Dinner was held at Mosca’s Restaurant, welcoming 40 guests. A featured conversation between 2026 LRA Chair Octavio Mantilla and Chapter President Tony Rodrigue anchored the evening, as the two shared their beginnings in the industry, what LRA membership has meant to their growth, and leadership advice for the year ahead.
Northshore Chapter
The LRA Northshore Chapter gathered for its Annual Meeting on December 10, welcoming more than a dozen members for an evening of connection and celebration. The meeting was hosted by new member Courtyard Bistro, a newly opened restaurant that provided the perfect backdrop for good food and holiday camaraderie. Members reflected on the year behind them while strengthening relationships that will support continued engagement and programming in 2026.
Looking ahead, the chapter will officially install its 2026 leadership on February 25, with newly elected State Chair Octavio Mantilla in attendance to induct the 2026 LRA Northshore Chapter officers and directors. Registration for the Installation Dinner at the new Feliciana Bistrot closes on February 20, and members are encouraged to reserve their seat early.
Southwest Area
Momentum continues to build in the Southwest region as members work toward reactivating the Southwest Chapter. Blakelee Kibodeaux of Villa Harlequinn and Angela Breaux of The Pioneer Club represented the area at the 2026 LRA Chapter Leadership Conference on December 8 in Metairie and have attended all three Southwest meetings since August 2025.
The most recent gathering, held January 15 at The Pioneer Club, welcomed nearly 20 restaurant members, prospective members, and Shanna Landry from Visit Lake Charles. The meeting advanced the group’s advocacy training, featuring discussions with Representatives Phillip Tarver and Brett Geymann. Conversations focused on the importance of elected officials hearing directly from constituents, working in tandem with industry advocates—reinforcing the role local engagement plays in statewide advocacy efforts.
The evolution of music in business environments
Beyond video: DIRECTV’s hidden musical heritage
While DIRECTV is synonymous with video entertainment, many don’t realize the company has been providing music solutions to businesses for over three decades. Jim Grandahl, Senior Director for DIRECTV’s National Accounts Organization, explains this lesser-known aspect of their business offerings.
“DIRECTV obviously has been selling video entertainment, but we’ve been selling music services into bars, restaurants, waiting rooms, lobbies and break rooms for more than 30 years.”- Jim Grandahl
DIRECTV MVP also provides businesses with other great tools like being included on DIRECTV’s Sports Bar Finder, the ability to earn MVP Credits, strategies to optimize social media and weekly sports schedules.
This service has become increasingly important as the dining landscape evolves. With the rise of delivery services and digital ordering apps, many restaurants have shi ed away from traditional dine-in experiences. Yet even as physical dwell time decreases, the atmosphere remains crucial for both waiting customers and employees.
Creating the right atmosphere
The moment a customer walks into an establishment, they’re immediately immersed in sensory experiences that shape their perception—before they’ve even tasted the food or received service.
“If you think about when you walk into any establishment, one of the first things that you notice is the sound.”- Jim Grandahl
For full-service restaurants where customers might spend 45 minutes to an hour, entertainment options like live sports on TV remain essential. However, for quick-service and fast-casual establishments with shorter dwell times, thoughtfully curated music o en provides the primary atmospheric element.
The art of musical curation: Avoiding common pitfalls
Getting the music wrong can actively drive customers away. Grandahl identifies three common mistakes businesses make with their music choices:
“The first one is inappropriate music… The wrong vibe is another mistake… And then the other one is really just executional… where you just walk into a place and the music is either too loud to enjoy yourself and have a conversation or it’s so soft it barely exists.”- Jim Grandahl
These issues o en stem from allowing employees to control music selection without proper guidelines. As Grandahl notes, “Your employees are not your customers. And none of your employees should be a DJ because what a 19-year-old server wants to listen to may be very different than what my parents want to listen to when they’re in the restaurant.”
The evolution of music in business environments
Brand-aligned curation
Successful businesses ensure their music aligns with their brand identity.
“If you walked into a Texas Roadhouse and they were playing jazz, you would probably be like, what’s going on? This is a country music place.”- Jim Grandahl
The goal is to create a cohesive experience that reinforces the brand’s identity while enhancing the customer experience. Whether it’s a 50s-style burger joint playing oldies or a beachy restaurant featuring laid-back island tunes, the music should complement the overall concept.
Strategic music implementation: Music for every moment
Different times of day call for different musical moods. DIRECTV helps businesses implement dayparting strategies to match their changing clientele throughout the day.
“What might be appropriate for the late night crowd at 11 p.m. may not be the right vibe for 7 a.m. when folks are coming in for a breakfast sandwich and a cup of coffee.” - Jim Grandahl
This thoughtful approach ensures the atmosphere remains appropriate whether customers are starting their day with coffee or ending it with cocktails.
Creating a seamless experience
Music should create a consistent experience throughout the establishment, from the moment customers approach the entrance to when they leave:
“You know, what you don’t want to have is a convoluted experience where you go from the patio to the dining room to whatever, and there’s three different soundtracks that are being played. There is such a thing as trying to do too much with music.”- Jim Grandahl
While some businesses create different zones – like separate music for kitchen staff or restrooms, the overall experience should feel cohesive and intentional.
Enterprise-level control: Maintaining brand consistency
For multi-location businesses, DIRECTV offers centralized control over music across all establishments:
“We recently did this for a QSR operator with more than 1,000 locations… we narrowed it down to 20 channels. So those are the only 20 channels that their locations can have access to. They can’t get onto something that’s mature rated and has explicit lyrics.”- Jim Grandahl
This approach allows corporate headquarters to maintain brand consistency while still giving local managers flexibility to choose from approved options based on their specific clientele.
Seasonal flexibility
The system also allows for coordinated seasonal changes across an entire chain:
“The day after Thanksgiving, when everyone now is in Christmas mode, they press the big button and all their locations are playing Christmas music. The location doesn’t even need to do anything.”- Jim Grandahl
This capability ensures that all locations can instantly adapt to seasonal themes or promotional campaigns without requiring individual location managers to make changes.
As businesses continue to recognize the importance of creating immersive, brand-appropriate atmospheres, music has emerged as a critical component of both customer and employee experience. DIRECTV’s comprehensive music solutions help businesses navigate the complex world of music curation, licensing and management across multiple locations.
By providing legally licensed content, customizable options, and enterprise-level controls, DIRECTV enables businesses to create consistent, engaging environments that enhance their brand identity—whether they’re serving breakfast to early risers or entertaining the late-night crowd.
For businesses interested in learning more about DIRECTV’s music solutions or signing up for service, visit DTV.biz/national or contact DIRECTV directly.
LRA Happenings
LRA Member Chef Nealy Frentz, co-founder of Lola in Covington, was selected to represent St. Tammany Parish on Louisiana’s “Gulf to Gumbo” float in the iconic Tournament of Roses Parade on New Year’s Day. A Pasadena native, the moment comes full circle as Frentz returns to her birthplace to celebrate Louisiana’s culinary culture on a national stage. As Lola approaches its 20th anniversary, Frentz, along with her chef husband Keith, continues to be proud ambassadors for the Northshore and its vibrant restaurant community.
The Hustler’s Sales Club—a lead group made up of LRA Associate members, including Sr. Membership Growth and Development Director Debbie Cuccia—gathers each year at its annual Christmas dinner to host a charitable raffle benefiting a family in need. On December 10, the group presented $1,750 to Lisa Morgan, widow of Brennan’s sous chef Carl Morgan, who was tragically killed in a carjacking in October, honoring his memory with heartfelt support for his family.
Octavio Mantilla, co-owner of BRG Hospitality and 2026 LRA Chair, was presented the Louisiana Travel Association’s Restaurateur of the Year during its January 22 Louey Awards ceremony in Lafayette. Mantilla is also the 2026 LRA Chair.
Brennan’s New Orleans kicked off its 80th Anniversary on January 2 with a one-of-a-kind celebration in the iconic Royal Street Courtyard, reviving WDSU’s beloved 1950s live midday broadcast. Guests enjoyed a five-course prix fixe breakfast tasting menu inspired by eight decades of Brennan’s classics. A portion of the proceeds benefited Manning Family Children’s Hospital and its Imaginarium program.
LRA member Walk-On’s on Poydras provided a special holiday lunch for the NOPD 8th District on December 11 in appreciation of their ongoing support of French Quarter restaurants. The 8th District serves the French Quarter, Central Business District, and Warehouse District, assisting LRA members whenever issues arise.
Charles “Charlie” Goodson, a revered Louisiana restaurateur, LRA Past Chair, Restaurateur of the Year, Hall of Fame Inductee, and lifelong advocate for the hospitality industry, passed away after a courageous battle with cancer on January 28, 2026. His leadership, generosity, and unwavering commitment to Louisiana’s restaurant community Leave a lasting legacy that will continue to inspire generations.
2026 LRAEF Board of Directors
Greg Reggio Chair
Taste Buds Management
LRAEF Board of Directors
Garret LeBlanc Vice Chair
B&G Food Enterprises
Derrick Dunne, Raising Cane’s Chicken Fingers
Stephen Hightower, University Club of Baton Rouge
Octavio Mantilla, BRG Hospitality
Emery Whalen, QED Hospitality
Alan Guilbeau, Bengal Products
Karen Coaxum, Coaxum Enterprises
Megan Klock, Ruffino’s Restaurant*
Justin Kennedy, Parkway Bakery & Tavern*
Caroline Rodrigue, Galatoire’s Restaurant*
*denotes new board director for 2026
Tony Rodrigue Secretary/Treasurer Acme Oyster House
Academic Advisor
Michael Eastman Immediate Past Chair Auto-Chlor System
Dr. Yvette Green, UNO Kabacoff School of HRT
Industry Representatives
Felton Jones, PJ’s Coffee
Jason Jones, Sysco
Ex Officio
Stan Harris, President and CEO
Jonathan Baynham, Vice President and Executive Director
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2026 Winter ProStart Educator Training
The Louisiana Restaurant Association Education Foundation (LRAEF) hosted the 2026 Winter ProStart® Educator Training on January 15-16 on Avery Island, Louisiana. This event provided ProStart educators with first-hand industry experiences, valuable teaching resources, and collaborative time with peers.
A welcome dinner at Fezzo’s Seafood, Steakhouse, and Oyster Bar started off training with an opportunity for educators to network and form connections. On Friday, January 16, TABASCO® Brand welcomed attendees to Avery Island, where they generously provided all facilities, refreshments, and meals.
The day started with a specialty tour of the mash warehouse, where educators tasted three unique types of pepper mash. Then, attendees enjoyed a self-guided tour of the TABASCO® Brand factory, museum, gardens, and country store.
Educators then reconvened for sessions led by industry leaders and sponsors. Louis Mire from Mama’s Fried Chicken first joined the group to discuss his pathway in the industry and the potential career opportunities at family-owned restaurants. S&W Foods presented costing resources for the Louisiana ProStart Invitational (LPSI).
LRA Northshore Chapter President Bobby McKinney of Zea Rotisserie and Bar shared his experiences working with ProStart programs and encouraged teachers to establish mentorships with industry partners. The training rounded out with a presentation from TABASCO® Brand historian, Shane Bernard, and an educational overview of TASBACO®’s Brand sauces, with insight into taste profiles and pairing suggestions, led by foodservice marketing manager Abby Massengale.
Through the invaluable support of Auto-Chlor System, UNO Kabacoff School of HRT, and Emeril Lagasse Foundation, this training was provided at no cost to ProStart educators in attendance. Each teacher received a gift of a cast iron skillet and a kitchen cooking torch. Opportunities like these are vital to the growth and success of Louisiana ProStart and the future of the culinary industry.
Chalmette High School Ring Ceremony
The 2025 Chalmette High School (CHS) management team and their ProStart educator, Elena Hodges, won first-place at the 2025 National ProStart Invitational. The LRAEF commissioned team rings through Jostens that recognize Chalmette High School, ProStart, and the Louisiana Restaurant Association. On December 19, Stan Harris, LRA President and CEO, and Jonathan Baynham, LRAEF VP and Executive Director, welcomed the now college freshmen home to their alma mater to celebrate their victory with a ring ceremony.
The afternoon started with a lunch hosted by the LRAEF at Rocky and Carlo’s, where team members, Asma Askar, Denim Bell, Kamryn Simon, Norman Burrey-Morales, and Lily Vu, were reunited with Chef Anastasia Joyner, team mentor, their former educators, and LRAEF staff members.
The presentation of rings was then held at Chalmette High School Arts Center, joined by CHS Principal William Schneider, CHS staff members, team members’ families and friends. LRAEF Board Directors: Michael Eastman of Auto-Chlor System and Derrick Dunne of Raising Cane’s Chicken Fingers were also present to support the team. Attendees spoke highly of the team’s accomplishments thus far and of the anticipation for each student’s future successes.
Are you taking full advantage of your membership?
The LRA and the NRA offer a number of benefits designed to save you time and money. Members who are actively involved in the programs offered by both organizations get the most for their membership dollars. We’re committed to making your membership work for you! For more information about these programs, contact the individual listed below, visit www.LRA.org, or call Pam St. Pierre, VP of Member Services at (800) 256-4572.
Exclusive Programs, Discounts & Services for LRA Members
Business Legal Questions
Johnson, Yacoubian & Paysse
Alan Yacoubian (504) 528-3001 www.jyplawfirm.com
Labor & Employment Questions
Fisher Phillips, LLP
Steve Cupp or Michelle Anderson (504) 522-3303 www.laborlawyers.com
OFFICE SUPPLIES
Office Depot
Receive discounts at Office Depot and Office Max stores! Text LRASPC to #555888 and you’ll get a discount card sent right to your phone.
LRA Workers’ Comp
Debbie Cuccia (800) 256-4572
www.LRASIF.org
Workers’ Compensation Claims Hotline
LRA Self Insurer’s Fund (877) 257-2743
Food Safety Certification
ServSafe® | 8-hour food safety and sanitation course
www.LRA.org to register (504) 454-2277
ServSafe Alcohol Online Training (504) 454-2277
www.LRA.org www.laserverpermit.com
PAYMENT SYSTEMS & PAYROLL
Large Group Insurance
Contact your insurance broker and ask for your LRA member UnitedHealthcare quote. 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
Workforce Development
RESTAURANT READY AND APPRENTICESHIPS
Contact: David Emond
Workforce Program Coordinator
Louisiana Restaurant Association Education Foundation davide@lra.org 504-920-4998
WORKFORCE PROGRAMS
Contact: Jonathan Baynham
Executive Director Louisiana Restaurant Association Education Foundation jbaynham@lra.org 504-454-2277
Pharmacy Discount Card Free program (not insurance) with discounts on most FDA-approved prescription medication. For more info, contact HealthcareHQ@restaurant.org
ADA RESOURCES
ADA Toolkit
Free to Members
Call the LRA Communications Dept. (504) 454-2277
Affordable Care Act
Get the facts and how the federal healthcare law affects you. restaurant.org/healthcare
LOUISIANA PROSTART
Contact: Kasey Uddo
Program Manager
Louisiana Restaurant Association Education Foundation kuddo@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..........................................................................................43 www.bmi.com (404) 261-5151
DIRECTV FOR BUSINESS...............................................38-39 www.directtv.com (404) 643-4252
FISHER PHILLIPS...............................................................19 www.fisherphillips.com (504) 522-3303
LOUISIANA SEAFOOD......................................................41 www.louisianaseafood.com (225) 342-0552
LRA WORKERS’ COMP....................................................IFC www.lrasif.org (504) 454-2277
ODP BUSINESS SOLUTIONS.........................................43 www.odpbusiness.com (888) 263-3423
PERFORMANCE FOODSERVICE..................................47 www.performancefoodservice.com (504) 733-5200
SERVSAFE.............................................................................25 www.servsafe.com
SYSCO FOODSERVICE....................................................9 www.sysco.com (504) 731-1015
For advertising information, please contact Wendy Waren, SVP of Communication: Phone: (504) 636-6518 Email: wwaren@LRA.org Online: www.LRA.org
Do you have good news to share about your company? Want a “Shout Out” for your employees’ hard work? Send an email to communications@lra.org with the subject “Shout Out” for a chance to be featured in our weekly newsletter sent out to members!
Do you have an exemplary employee who’s been with you for 20 or more years? Do they go above and beyond the call of duty? Are they a shining example for young employees to emulate? If you’ve answered yes, then you have a LRA Restaurant Legend! Nominate your employees today! Email communications@lra.org for more information.
National Reach, Local Service.