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FALL 2016 | www.LRA.org

PUTTING MEMBERS FIRST

page 6

What you need to know about the overtime rule page 10

Success for Scholarship Recipients

Education Edition page 12

Wrapping up the LRA’s

70th Anniversary coverage

Louisiana Restaurant Association | a la carte | Fall 2016


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Louisiana Restaurant Association | a la carte | Fall 2016


A Letter From Our Chair Dear LRA Members, My year as chair of the Louisiana Restaurant Association (LRA) is coming to an end. It has been an honor to serve our opportunity-filled industry in this role. There have been many special moments for me as chair including the LRA chapter events, the National Restaurant Association Public Affairs Conference, the NRA Show in Chicago, the Louisiana Foodservice & Hospitality EXPO and the Five Star Futures Awards Gala. I am truly grateful for the experience. As this is my last letter to you, I’d like to remind you of the benefits of your membership and the important work your association does for you. The number one benefit of your membership is the LRA Self Insurer’s Fund for Workers’ Compensation (LRA SIF)—now in its 34th year. This program is specifically designed to meet the needs of Louisiana’s hospitality industry. If you use the LRA SIF, you are familiar with the program; however, if you do not, please consider getting a comparison quote. You could start saving immediately. Food safety and sanitation is critical to Louisiana’s restaurant industry and the LRA is your solution provider for a suite of training courses, namely ServSafe Manager and ServSafe Alcohol. Both of these courses are state-approved and you can find more information at www.LRA.org. The two-hour course—ServSafe Food Handler—is available for your entire team and ServSafe Allergens, a 90-minute, interactive online course, will prepare you and your staff to safely serve guests with food allergies. You have a charitable organization in the LRA Education Foundation (LRAEF). This year alone, the LRAEF awarded 37 students $67,500 in scholarships to continue their restaurant management or culinary arts education. Since 2009, the LRAEF has awarded nearly $340,000. It’s through the significant financial support of the nine LRA Chapter fundraisers and our annual sponsors that has enabled this year’s class of scholarship recipients to further their education. It also has allowed more than 2,000 students in 65 high schools to participate in the ProStart® program, designed to attract juniors and seniors to the incredible careers available in our industry. Finally and most importantly, is a benefit that’s intangible—advocacy. The LRA is your advocate at the local, state and even federal levels. This is accomplished by a dedicated staff that consistently monitors regulatory and legislative activity that may impact the industry. You play a critical role in funding these activities when you contribute a portion of your dues to the LRA Hospitality Political Action Committee. Serving Louisiana’s world-renowned restaurant industry as its chair has been extremely rewarding. Thank you to all our members and suppliers for your dedication and commitment to improving this great industry.

Sincerely,

Katy Casbarian 2016 LRA Chair Arnaud’s Restaurant

Letters to the Editor Dear Stan,

Dear LRA,

Dear Hospitality PAC,

Please accept my humble thanks for taking your time to participate in the recent Red Snapper Education Day at the Louisiana Department of Wildlife and Fisheries. The Commission and I learned a great deal from hearing your perspective and I certainly recognize the important role the LRA plays in helping us to prudently manage fisheries in Louisiana. Please continue to reach out to me if we can assist you in any way. Again, thanks so much for being with us.

The Northshore Chapter hosted a meeting and dinner at La Provence in September and the guest speaker was Dean Martin of Kushner LaGraize. Dean spoke to the chapter about the presidential candidates’ tax positions and how they both would affect our businesses. It was a very informative and timely presentation. Thanks for arranging it.

I sincerely appreciate the campaign contribution from the Louisiana Restaurant Association. I look forward to continuing to work with you to improve the restaurant industry in the State of Louisiana.

Best, Alan Guilbeau, PJ’s Coffee & Tea LRA Northshore Chapter President

Sincerely, Patrick Banks Assistant Secretary, Louisiana Department of Wildlife & Fisheries LRA President & CEO Stan Harris was a featured speaker at the Louisiana Department of Wildlife and Fisheries’ Red Snapper Education Day in Baton Rouge in September.

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Louisiana Restaurant Association | a la carte | Fall 2016

Again, thank you for your generosity. Respectfully, Fred H. Mills Louisiana Senate, District 22


FALL 2016 Volume 29, No. 4

The only magazine in Louisiana dedicated to the needs of the Foodservice Professional.

On the cover: Clockwise from the top: Michaela Matherne, Kyarah Golden and Kerry Ford, who all received 2016 LRAEF scholarships. Photo by José Garcia

Louisiana Restaurant Association 2700 N. Arnoult Rd. Metairie, LA 70002 Tel: (504) 454-2277 or (800) 256-4572 Fax: (504) 454-2299 www.LRA.org Editor-In-Chief: Stan Harris

12 18 6 6

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Overtime rule quickly approaching If you have not already done, so you need to be making plans for December 1, 2016, when the federal overtime rule goes into effect. Read about what you need to know.

10

LRAEF Scholars fly high Choosing which students receive LRA Education Foundation scholarships is never easy. But we can all rest easy knowing that those who were chosen are putting their hard-earned awards to great use in college. Learn about three of those students in this feature.

Executive Editor: Wendy Waren wwaren@LRA.org Managing Editor and Advertising: Erica Burns eburns@LRA.org Graphic Designer: Brian Rome brome@LRA.org a la carte (USPS 1920) is the official publication of the Louisiana Restaurant Association. Published quarterly by the Louisiana Restaurant Association. Advertising:

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28 30

Want to reach restaurants to use

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LRA members: $25 of your your yearly subscription. Postmaster: Send address changes to a la

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Louisiana Restaurant Association | a la carte | Fall 2016

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Louisiana Restaurant Association | a la carte | Fall 2016


Louisiana Restaurant Association | a la carte | Fall 2016


Provided by the National Restaurant Association As you may be well aware, the U.S. Department of Labor released its final federal overtime regulations in late spring. The new overtime rule is currently scheduled to go into effect December 1, 2016. The rule:

While many organizations have challenged the rule, including that National Restaurant Association (NRA), it’s important that businesses prepare now for the eventuality that this rule will be enforced as scheduled.

:: Guarantees time-and-half pay to any salaried employee earning under $47,476 a year ($913 a week) and who works more than 40 hours in a week. That’s double the current salary threshold of $23,660 ($455 a week).

What should you do now, if you have not already gotten started? According the Louisiana Restaurant Association’s (LRA) labor counsel from Fisher & Phillips, right now, you should be:

:: Automatically updates the salary threshold every three years, tying it to the 40th percentile of fulltime salaried workers in the lowest-income Census region (currently the South). The first update would be January 1, 2020. Based on current wage trends, the DOL projects a salary threshold of $51,000 by January 1, 2020.

the “white collar” exemptions you have been relying upon are met;

:: Makes no changes in the duties tests used to determine whether a salaried employee above the threshold is considered an executive, administrative or professional employee and thus exempt from overtime pay.

:: analyzing whether the requirements for

:: evaluating what might be changed about one or more jobs so that the incumbents may be treated as exempt in the future; :: considering the possible application of

alternative FLSA exemptions; and developing FLSA-compliant pay plans for employees who have been treated as exempt but who no longer will be.

:: For the first time, allows certain bonuses and incentive payments to count toward up to 10 percent of the new salary level.

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Louisiana Restaurant Association | a la carte | Fall 2016


Latest News Two important opposition tactics emerged in late September. 1. The state of Louisiana joined 20 other states in a lawsuit challenging the overtime rule. The goal is to halt the implementation date because the rule unconstitutionally dictates “how state and local governments allocate their budgets and provide service to their citizens.” 2. The House of Representatives passed a bill that would delay by six months the effective date of the regulations, from December 1, 2016 to June 1, 2017. However, President Obama has threatened to veto the bill, leaving the original deadline of compliance in effect. 3. A similar bill was introduced in the Senate. The Overtime Reform and Review Act would phase in the salary threshold over five years and include a “pause year” after the first year to give federal agencies a chance to assess the regulation’s impact and possibly exempt certain entities from further increases based on that assessment. The bill would also prohibit automatic indexing of the salary threshold in the future. The Regulatory Relief for Small Businesses, Schools and Nonprofits Act would provide a six-month delay in implementation. While these may prove to be successful tactics, as of press time for this issue of the rule is still scheduled to go into effect December 1, 2016. Contact the LRA Communications Department at (504) 454-2277 for more information.

Louisiana Restaurant Association | a la carte | Fall 2016

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Louisiana Restaurant Association | a la carte | Fall 2016


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The LRA Education Foundation (LRAEF) Scholarship Fund was created in 2009 to support the educational future of ProStart® students, industry educators and other students with an interest in restaurant and hospitality studies. This year, the LRAEF awarded nearly $70,000 in scholarships to 37 students across the state. The students came from different schools, with different backgrounds and interests. But two things they all had in common? Dedication to their education and a passion for the restaurant and hospitality industry. Three of those special individuals are featured on the cover of this magazine. Learn a little bit more about them below!

Kerry Ford Kerry Ford received the LRAEF’s most prestigious honor, the Jim Funk Scholarship, for the second consecutive year. Ford is a graduate of Destrehan High School/St. Charles Satellite Center and is in his second year at the Chef John Folse Culinary Institute at Nicholls State University. Ford has overcome many obstacles in his life, but he has a “certain appreciation” for them because “it drove [him] to be the best [he] could be in whatever [he] chose to do.” When Ford received his first LRAEF scholarship in 2015, he was so grateful because without, he would not have been able to afford to go to college. “Had it not been for the LRAEF, I would not be finishing my first year of school, or possibly had never been able to even have started my educational journey,” said Ford. Ford earned a 3.8 GPA last fall and in the spring semester, he was a teacher’s assistant to one of the instructor chefs. He is concentrating in Research and Development.

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Kyarah Golden

Michaela Matherne

Kyarah Golden received the LRAEF/ NRAEF ProStart Scholarship. It is presented to students who have received the National ProStart Certificate of Achievement. Golden is a graduate of Hammond High Magnet School and is a freshman at the University of New Orleans, where she is majoring in Hotel, Restaurant and Tourism.

Michaela Matherne also received the LRAEF/NRAEF ProStart Scholarship. Matherne is a graduate of Springfield High School and is currently in her first year at the Louisiana Culinary Institute. She would like to pursue a career in baking and pastry.

Golden originally had plans to be an engineer, but when she decided to join Hammond’s ProStart program, she “discovered a different career path that not only sparked [her] interest, but also revealed [her] natural skills.” Her success at the Louisiana ProStart Invitational as part of Hammond’s State Championship culinary team and her experiences networking with other students and industry professionals made her realize she made the right decision. “It is my goal to use my skills to not only advance my career, but also to give back to my community and state through supporting my colleagues and mentoring young professionals just like myself,” Golden said.

Louisiana Restaurant Association | a la carte | Fall 2016

Matherne credits her love for the restaurant industry to her parents, because they “exposed [her] to different restaurants and cuisines that have helped [her] develop a good palate.” She loves when she tastes a new dish and can identify different spices. Matherne’s passion is baking and the best gift she ever received was a stand mixer. She’s using that love for baking to help her succeed in culinary school and give back to her community. “To me, food is not just about the fl avor or the looks, it is also about whom you share it with and the fond memories it may remind you of. I want to open a bakery where people can come in and not be afraid to try different things and make experiences with their families,” said Matherne.


Exclusive health care pricing and solutions for Louisiana Restaurant Association members Together, the National Restaurant Association (NRA), Louisiana Restaurant Association (LRA) and UnitedHealthcare offer special advantages for your LRA member business:

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Find out what the LRA and UnitedHealthcare can do for your business. Contact your broker, the LRA or Amy Hathaway at (269) 792-1207 or amy_hathaway@optum.com.

Š2016 United HealthCare Services, Inc. Insurance coverage provided by UnitedHealthcare Insurance Company or its affiliates. Administrative services provided by United HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through UnitedHealthcare of Louisiana, Inc. M55702 4/16 Louisiana Restaurant Association | a la carte | Fall 2016


This year marks the 70th anniversary of the Louisiana Restaurant Association (LRA). In 1946, the LRA was established to advocate on behalf of the state’s foodservice and hospitality industry among elected officials and regulatory agencies. Under the leadership of its original officers and directors, the association set forth several founding principles that continue to guide the association to this day. Throughout 2016, the LRA has taken a look back at issues that restaurateurs have faced and embraced over the past 70 years, as they coincided with this year’s issue topics. In the Winter issue, we explored some notable LRA leaders in the 1940s, 50s, 60s, and beyond. In the Spring issue of , we took a look back at the LRA’s advocacy efforts over the past 70 years. In the Summer issue of the magazine, we took a trip down memory lane and learned the origins and evolutions of the Louisiana Foodservice & Hospitality EXPO. In this issue, the final one of the year, we revisit a founding principle of the LRA—education.

1940s Since the first years of its existence, the LRA was educating members on how to keep their restaurants clean and sanitary. In the December 1948 issue of , a division manager for the New Orleans Health Department explained to restaurant owners that it’s important to clean and sanitize kitchens, serving ware and utensils to get rid of “buggers,” or germs and pathogens that cause foodborne illness. This article was a primitive precursor to the modern-day National Food Safety Month and the ServSafe® food safety certification course.

1960s

Participants in the LRA waitress training course.

In 1964, the LRA embarked on a series of free “Waitress Training” courses in its chapters across the state. It was taught by Ruth Parkman, Restaurant Training Specialist for the state’s Department of Education. The two-hour course included “teaching, demonstrating and practicing various skills and techniques required to be a good waitress,” in addition to “good grooming” and “personality development.”

1970s

LRA members meet the mayor of Honolulu in 1975.

During the 1970s, the LRA sponsored trips across the country and beyond for members. Described as educational sightseeing and business development, members paid to travel with the LRA to exotic locales and big cities to learn more about the restaurant industry in those areas. In 1974,

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Louisiana Restaurant Association | a la carte | Fall 2016


members traveled to the Bahamas; in June 1975, a trip was organized to Hawaii and in 1976, a group went to San Francisco and Las Vegas. Travelers were exposed to the best restaurants and received VIP treatment, including meeting the mayor of Honolulu and an official welcome from the City of San Francisco.

that year, the LRA Board of Directors, working with the Louisiana Department of Health and Hospitals and state government, approved a plan to require all retail food establishments to have at least one employee certified as a qualified food handler. The LRA continues that training service to this day, providing the ServSafe 8-hour course for restaurant employees.

1980s The LRA takes pride in providing expert advice on complicated issues that may arise for a restaurateur. That often takes the form of articles written by guest columnists in . We have long-standing contributors in the magazine, such as the CPA firm, Bourgeois Bennett. In the July/August 1987 issue, Eric Fullmer wrote an article about conducting a financial analysis on your business to help identify weaknesses in cost control and evaluate your business’ efficiency. Bourgeois Bennett continues to contribute to the magazine—check out their article on page 28.

Also in 1995, the LRA Education Foundation (LRAEF) was founded. It is governed by a board of directors made up of restaurants, industry experts and educators in the hospitality industry. The LRAEF administers the ProStart® program, a high school culinary and restaurant management program, and its scholarship fund. Since its inception, the scholarship fund has awarded $340,000 to deserving students.

1990s

2000s In 2013, the LRA expanded its training program to include a trio of educational classes for restaurant employees. Nationally recognized, it now includes ServSafe Food Handler, ServSafe Alcohol (responsible alcohol vendor) and ServSafe Allergens (serving customers with food allergies).

Two important things happened in 1995 that changed the educational landscape of the LRA. In March of

Visit www.LRA.org to learn more.

Thank you for taking this journey of the past with us! It was a treat to look back through the archives and see how far the LRA has come. We couldn’t help but notice that while triumphs were plenty, some challenges of business remain the same even after all these years. As William Shakespeare first wrote, “Past is prologue.” History sets the context for the present and it’s by knowing your history that you can better prepare for the here and now. The LRA hopes to continue providing its members impeccable service for another 70 years!

Louisiana Restaurant Association | a la carte | Fall 2016


“Who would want to hear about this?” said Ella Brennan, when asked why she waited so long to write her book. “I just didn’t think people would want to know about me and my work in the restaurants.” Her memoir titled, Miss Ella of Commander’s Palace, written with her spitfire of a daughter Ti Martin, is one you will not be able to put down. Chalk full of food memories, stories of family connectedness, heartbreak and heartache, and overcoming adversity in the midst of turbulent times, this book has it all. There’s even threatening ruffians and a call in to a New Orleans mob boss.

Learning how to cook never happened for her and she was thrust into Owen’s first restaurant when she was barely 20 years old. To hear her tell it, the place was a pitiful excuse for a restaurant as the shrimp was teeny and the menu boring and she would tell Owen constantly, “Your restaurant stinks.” Finally, to shut her up, he challenged her to go fix it. “She won’t tell me what’s wrong with the dish, she’ll just tell me something’s not right,” said Tory McPhail, Executive Chef at Commander’s Palace. “In the beginning, I’d ask her to tell me what’s wrong and she doesn’t know, and I’d have to go back through all the ingredients and reevaluate each component until I got it right.” A breakfast of scrambled eggs and sautéed bananas like her mother made, is to this day one of her favorite things. “Thankfully my sister Dottie has mastered making them just like my mother,” she said sharply. “I live right next door to the restaurant and when the chefs make it, I have to coach them on how to do it right.”

“There’s a lot to be said about Ella,” said Chef Frank Brigtsen. “She has a sharp mind and sharp palette. She is a quick read. She can look at a dish, taste it and immediately tell if it’s a winner or not.” When you read the book, it will seem like she’s sitting right next to you telling you these remarkable stories about her family’s history—her parents Nellie and John, her beloved older brother Owen and glamorous sister Adelaide, and siblings John, Dick and Dottie. If you’ve ever dined at one of the family restaurants, especially Commander’s Palace, you will really begin to understand the Brennan philosophy of hospitality.

When asked what she enjoys to eat right now, today, she replied, “Whatever the chef says is fresh. I love a good soft shell crab and redfish or trout.” Ti quipped, “She loves fish.” If you ever wondered how Paul Prudhomme came to be at Commander’s Palace alongside Ella Brennan, the book tells the story. Brigtsen testifies that “She and Dick took a dramatically bold step in hiring Paul, and together, they broke the mold of New Orleans cuisine of the time and evolved it with a freedom that revolutionized Louisiana and New Orleans food.” “He’d put a sauce on part of the dish and another sauce somewhere else, and I would find myself saying, ‘Stop it, Paul. Calm down. Let’s do something simple,’ and he’d respond, ‘But did you taste it?’’’ Brigtsen added, “They were both self-confident enough to insert their opinions and compromise on dishes. For example, Ms. Ella thought his gumbo was too heavy to be a first course or appetizer, so she challenged him to lighten it up and he did— with a roux-less gumbo.”

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Louisiana Restaurant Association | a la carte | Fall 2016


Emeril was a baby of a chef when he began at Commander’s and she didn’t think much of him at first, but he came to be a good leader and mentor to others and she is proud of the mark he made on Commander’s and the culinary world at large.

followed by the boudin stuffed quail lacquered with bourbon or cherry brandy, and the bread pudding souffl é or Strawberry shortcake in season. “Upon first meeting Ella, many people have reported how truly intimidated they were, especially chefs,” added Brigtsen. “While she is direct and to the point, she is never rude and would never use a mistake to tear you down, but rather use the experience to build you up and make you better.” In the beginning of his career at Commander’s, Ella would meet with McPhail in the restaurant kitchen, and she taught him early on that every dish has to tell a story and that she wanted something on the menu from the grill.

Tales of Emeril’s hand-selected predecessor Jamie Shannon and his cut to short life, and current chef McPhail, are educational outlooks on identifying and fostering talent within the four walls of the restaurant. All of this behind the scenes work was done with the diner first and foremost. She is passionate about her patrons having an unforgettable experience complete with a feeling that they are family. As I’ve been lucky to experience on a number of occasions, course after course of conversation stopping, mouthwatering cuisine—my favorite meal at Commander’s goes like this: the Shrimp and Tasso Henican,

“How do you make steak on a plate tell a story,” asked McPhail. “We are not a steak house, but if you want a steak, we know the Louisiana farmers of Black Angus beef and for the first time ever, we are aging our beef on the second fl oor of the restaurant. Pair that with fresh vegetables from Covey Rise Farm on the Northshore and you’ve got a great local story.” Everyone who has had the opportunity to sit with her tells of her ability to get them thinking about things from a different perspective. Continued on page 17

Former Commander’s Palace Chef, the late Jamie Shannon, with Ella Brennan, Dickie Brennan, Dick Brennan and other employees.

Louisiana Restaurant Association | a la carte | Fall 2016

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Louisiana Restaurant Association | a la carte | Fall 2016


Continued from page 15

Her peers in the industry speak of her as someone who is always doing for others, giving to the community and does not want any fanfare. One of her most notable admirers is Leah Chase of Dooky Chase Restaurant who could not say enough nice things about Ella. “Let me tell you how exceptional Ella is,” said Chase. “Our restaurant had gotten the worst review from a critic and I was ready to take it on the chin. But Ella wasn’t going to stand for it and she got everyone she knew in huff about it and ended up talking to the writer about it. She sent me the biggest bouquet of fl owers. That’s the kind of woman she is and I’m proud she’s my friend.”

2016-2017

“She does this thing called trust and respect,” said Martin. “I come to work every day and I have to try to earn your trust and respect. As an employee, the cook, the dishwasher, General Manager, you don’t owe me any trust and respect, I have to earn that, and you got to earn mine. If we can work from that premise every day, we can do some magical things.” The recently released Miss Ella of Commander’s Palace is available in book stores nationwide now.

The 2016-2017 Louisiana Restaurant Association Membership Director & Buyer’s Guide will be mailed to each member location in October. In it, members will find a complete membership list and a membership list by chapter.* The book also features a Buyer’s Guide, where associate members are listed by the category (or categories) of products and services that their business provides. Need to update your information? Please contact the LRA Membership Department at (504) 454-2277, or visit the Member’s Only Section of www.LRA.org. *LRA membership list and Buyer’s Guide info include active members as of June 28, 2016.

Louisiana Restaurant Association | a la carte | Fall 2016

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Saturday, August 6, 2016

Hilton New Orleans Riverside

TOP LEFT: LRA Chair Katy Casbarian and LRA President & CEO Stan Harris present the Hall of Fame award to Chef Paul Miller, who is accepting it on behalf of the late Chef Paul Prudhomme of K-Paul’s Louisiana Kitchen. TOP RIGHT: Emcee and auctioneer Mark Romig presides over the night. MIDDLE: Brenda Amato accepts the Hall of Fame award on behalf of her late husband, Jerry Amato of Mother’s Restaurant. BOTTOM LEFT: Rep. Kirk Talbot accepts the LRA Advocate of the Year award. Talbot is the Chair of the House Commerce Committee and owner of Lucky Dogs. BOTTOM RIGHT: LRA President & CEO Stan Harris and LRA Chair Katy Casbarian present the Chair’s Leadership Award to LRA Director Keith Bond of Mel’s Diner.

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Louisiana Restaurant Association | a la carte | Fall 2016


TOP LEFT: LRA President & CEO Stan Harris and LRA Chair Katy Casbarian present the Associate Member of the Year Award to Tammy Smitherman-Breaux of Heartland. TOP RIGHT: Ti Martin and Lally Brennan of Commander’s Palace bring the house down as they accept the LRA Restaurateurs of the Year award. MIDDLE LEFT: LRAEF/NRAEF ProStart Scholarship Class of 2016. MIDDLE RIGHT: LRA Culinary and Hospitality Leadership Scholarship Class of 2016. BOTTOM: A gathering of LRA Past Chairs. Top row, left to right: Melvin Rodrigue (2012), Tommy Cvitanovich (2011) and David Hearn (2013). Bottom row, left to right: David Blitch (1995), Tony Abadie (2015), Katy Casbarian (2016), Bruce Attinger (2014) and Greg Hamer (2000).

Louisiana Restaurant Association | a la carte | Fall 2016

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Visit www.LRAEXPO.org to view the 2017 floor plan, and see the exhibit space available. All open exhibit spaces are now on a first come, first served basis.

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Louisiana Restaurant Association | a la carte | Fall 2016


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Louisiana Restaurant Association | a la carte | Fall 2016

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In Louisiana, hospitality is a way of life. The LRA SIF: Protects your business Offers best-in-class service Serving restaurants and other hospitality-related businesses since 1982 Call (504) 454-2277 or contact Debbie Cuccia at dcuccia@lra.org or Babs Schultz at bschultz@lra.org for a quote today. Louisiana Restaurant Association | a la carte | Fall 2016


Do you have a Safety Plan? If you are an employer in the state of Louisiana with 15 or more employees (full or part-time) that is covered under the Louisiana Workers’ Compensation Act, you are required to have a written safety management plan in place for your operation. The plan must contain the 10 components as required by the Louisiana Workforce Commission Workplace Safety Division. THOSE TEN COMPONENTS INCLUDE: 1. Management Policy statement- Shall be signed by the top executive of the company acknowledging management’s responsibility and commitment to a safety plan and their intention to comply with all applicable local, state, and federal safety requirements and appropriate industry standards. 2. Responsibility for Safety- Shall be defined in writing for executive and middle level operating management, supervisors, safety coordinator, and employees. 3. Safety Inspections- Shall be made of all areas of the work place at least quarterly by a supervisor at the site. 4. Accident Investigation- Should be conducted of any job-related injury that requires a visit to a clinic or physician; shall be initiated by the injured employee’s supervisor as soon as possible on the shift the accident occurs. 5. Safety Meetings- Should be held by a supervisor with all of his/her employees at least quarterly.

6. Safety Rules- Management shall develop specific safety rules that apply to the operations being performed. 7. Safety Training- Management shall implement a training program that will provide for orientation and training of each new employee, existing employees on a new job, or when new equipment, processes, or job procedures are initiated. 8. Recordkeeping- In addition to OSHA logs which are retained for five years (if applicable), each firm shall maintain other safety records for a period of one year from the end of the year for which the records are maintained. 9. First Aid- A first aid kit with proper supplies for the job exposures will be maintained and restocked as needed. 10. Emergency Preparedness- Management shall develop a written emergency preparedness plan to ensure to the extent possible the safety of all employees, visitors, contractors, and vendors in the facility at the time of emergency situations, such as but not limited to natural disasters, fire, explosions, chemical spills and/or releases, bomb threats, and medical emergencies A written safety management plan can assist in developing loss prevention strategies to prevent injuries and illnesses in the workplace. The LRA SIF employs safety and health professionals who can assist in implementing an effective safety and health program for your operations. For a free sample outline on developing a written safety program or more information, contact the LRA SIF’s Loss Prevention Department at (800) 256-4572 or lossprevention@lra.org.

New Minimum Requirements for Workplace First Aid Kits The U.S. Department of Labor Occupational Safety & Health Administration (OSHA) is the main federal agency charged with the enforcement of safety and health legislation. OSHA regulations regarding first aid kits are contained in the Code of Federal Regulations under section 29 CFR 1910.151. While OSHA does not provide specifications for first aid kit contents, they reference the American National Standards Institute (ANSI) standard as the guideline for specific kit contents. ANSI recently updated their Z308.1 standard for the minimum contents of a workplace first aid kit. See the chart to the right for the minimum requirements for a workplace first aid kit.

24

Item

Minimum quantity

Adhesive bandages, 1 in. x 3 in. 16 Adhesive tape, 2.5 yd. 1 Antibiotic treatment, (0.14 fl . oz.) 10 Antiseptic, 0.5g (0.14 fl . oz.) 10 Breathing barrier 1 Burn dressing, 4 in. x 4 in. 1 Burn treatment, 0.9g 10 Cold pack, 4 in. x 5 in. 1 Eye coverings 2 Eye wash, 1 oz. 1 First Aid Guide 1 Hand sanitizer, 0.9g 6 Medical exam gloves 2 pair Roller bandage, 2 in. x 4 yds. 1 Scissors 1 Sterile pads, 3 in. x 3 in. 2 Trauma pad, 5 in. x 9 in. 1 Triangular bandage, 1 40 in. x 40 in. x 56 in.

Louisiana Restaurant Association | a la carte | Fall 2016


Louisiana’s Restaurant Industry Louisiana’s Restaurant Industry Statistics

$8.7

BILLION IN SALES ANNUALLY

which reflects a

16 %

INCREASE OVER 2015

and a workforce of

204,300

}

Restaurants are

EMPLOYEES

11%

OF THE OVERALL LA WORKFORCE

LRA SIF Statistics Total Payroll Covered

$940 MILLION

Loss Benchmarking Metrics Leading Cause of Loss % to total claims

% to total incurred

29%

FALL/SLIP/TRIP

50%

21%

CUT/PUNCTURE/ SCRAPE

8%

14%

LIFTING/PUSHING/ PULLING/REACHING

20%

11%

BURNS

2%

11%

STRUCK OR INJURED BY

7%

PERCENTAGE OF LOST TIME CLAIMS:

AVERAGE TOTAL INCURRED PER CLAIM:

AVERAGE REPORTING LAG:

AVERAGE INCURRED PER MEDICAL ONLY CLAIM:

16.17 % $7,305 7 DAYS

89%

Louisiana Restaurant Association | a la carte | Fall 2016

$1,961

THE AVERAGE PERCENT OF CLAIMS CLOSED WITHIN ONE YEAR.

24


In November, we will head to the polls with other voters to help elect the nation’s 115th Congress and 45th President. On March 28-29, 2017, the NRA invites LRA members to come to Washington, D.C. to meet with these new leaders in person, at the National Restaurant Association’s (NRA) Public Affairs Conference. The Conference is a great opportunity to meet our Louisiana Congressional delegation and hear from

Office Depot Store Purchasing Card a great LRA benefit!

30%

speakers on current topics affecting the restaurant industry. Attendees will visit Capitol Hill to share with lawmakers the top public policy issues affecting your businesses. The goal is to help the 115th Congress understand the challenges of running a restaurant business today. Registration and hotel information are coming soon. Visit www.restaurant.org/paconference for more details.

FREE INDUSTRY-LEADING BUSINESS MANAGEMENT PROGRAM

TRACS Direct ®

Place orders, manage food costs, control inventory, build recipes, and browse extensive product inventory.

save up to

on Office Depot products and services.

DON’T HAVE A CARD? Contact the LRA office at (504) 454-2277 26

Contact your local Reinhart Sales Consultant for m o r e i n f o r m a t i o n , o r s i g n - u p a t t ra c s d i re c t . c o m

Louisiana Restaurant Association | a la carte | Fall 2016


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DELIVER YOUR NEXT CULINARY MASTERPIECE IN STYLE Cintas is proud to present an exclusive partnership with Chef Works to deliver a dependable, affordable, first-of-its-kind culinary apparel rental program to New Orleans. Schedule your consultation today! Monica Henderson, New Orleans Culinary Specialist cell 225.252.1660 | hendersonm@cintas.com | cintas.com Louisiana Restaurant Association | a la carte | Fall 2016


Technology New Year’s Resolutions By Les Nettleton, Director of Information Technology Services Bourgeois Bennett, CPAs and Consultants Here we are at the end of another year. I’ve always struggled with the idea of a resolution being made in conjunction with the New Year. Except for forgetting to write “16” on my check’s date line, a new year really doesn’t bring much more to the table than a new month. I don’t make resolutions every time I yell “Happy New Month.” So to start 2017, instead of traditional resolutions I’m going to make some technology resolutions. You are welcome to join me in any of these. I suggest you write down your technology resolutions and check back at the end of 2017 to see how you’ve done. I resolve to organize my pictures on my computer and other storage devices. As a shutter bug, I tend to take a lot of pictures. And I tend to take a lot of pictures of an individual event. I don’t need to have eight shots of the full family at the holiday table. One will do. I will delete the ones I don’t need. And in turn I will delete those just deleted from my Deleted Items box. I also resolve to start organizing my pictures on my cell phone. Most people take shot after shot, but never go back and copy those pictures off of the phone onto a backup device. There is no reason for my phone to be my image storage device, considering that usually phones are changed or upgraded every few years. I resolve to replace my computer if it is older than five years, even if all I do is surf the internet. Websites and materials on the internet are now written with modern computers in mind. Your computer doesn’t run slowly because you have too many programs loaded; it runs slowly because you’re trying to take a Volkswagen Beetle and run it on that highway between San Antonio and Austin where the speed limit is 85 mph. Prices of new computers are incredibly low. And the holiday season is a wonderful time to get deals on new technological equipment.

28

Louisiana Restaurant Association | a la carte | Fall 2016


I resolve to test my backup system by creating a dummy file, letting my system back it up, deleting it from my computer and restoring that file from the backup. I usually create a Microsoft Word document called “TEST.DOCX” for this purpose. It’s smart to backup, but if you never test those backups, you are gambling. I use an online backup system that costs about $80 per year. If you think about the amount of data, images, videos, etc. on a computer, that $80 is a bargain. I resolve to start purging “friends” from Facebook. Yes, I got caught up in the wave when I first signed on and asked anyone who I might have ever known to be a friend. I’m sorry. I shouldn’t have done that. I really don’t care about my “friends” who post political and religious viewpoints. The reason I’m friends with my true friends is that we don’t discuss politics and religion. I resolve to start learning about computers. (This one I’ve done already at college…it’s for you readers.) Think of your computer as a hobby. How much time each day do you spend using it? The days of “I can get by” are over. Take a class. Read a book. Get a magazine. The “…For Dummies” series is an excellent resource. I resolve to get a bigger monitor. The one I’m using is getting old and doesn’t have the resolution of today’s High Definition computer monitors. A 24” monitor, available for about $170, can be split into two screens. You can work on two programs at once, copying and pasting from one to another. If you don’t know how to do this, see the above “learning about computers” resolution. I resolve to better manage my e-mail. Think of e-mail in terms of snail mail. Having 1,000 e-mail messages is like having 1,000 pieces of mail on your table. Not a pretty picture, right? Become more organized and get rid of unnecessary e-mails. Create folders to organize e-mails. Try to keep your inbox empty. I have a “To be acted upon now,” “To be acted

upon later” and a Deleted Items folder. Every e-mail I get in my inbox goes into one of these boxes for further action. Finally, I resolve to get on my computer less than I did in 2016. These machines tend to be habit forming. I’m going to see more movies, spend more time playing games with my kids and simply get away. It’s easy. I’ve got my Galaxy Note 5 with Facebook and Twitter and e-mail and text messaging ready to go.

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Louisiana Restaurant Association | a la carte | Fall 2016

29


By Travis Vance, Fisher & Phillips LLP An armed gunman just entered the lobby of your hotel. He announces he is taking your front desk employees and nearby guests as hostages. An image on a security camera reveals that the gunman is a former bellman who was fired last week. What is the first thing you and your management team do? :: Does someone call the police? :: Do you run? Fight? Hide? :: Is there a security guard? What does he or she do? :: What do your employees do? :: Do you know the precise, step-by-step actions that you would take? :: Do you have a system in place to minimize the likelihood of a catastrophe? Workplace shootings continue to occur at an alarming rate, yet many employers have not addressed these concerns in their safety training programs. Hospitality Businesses Could Be Easy Targets Hotels, restaurants, and other workplaces in the hospitality industry present unique security challenges because they are – and by their nature must be – easily accessible by the public. A shooter likely will not have to knock down a locked door, struggle with a security guard, or otherwise breach a security threshold to obtain access to your employees and guests. Now is the time to address these issues. No perfect response is currently available, but you should begin taking steps to avoid violent situations and minimize the risk to your property. Rather than take a reactive approach to workplace violence, you should consider acting proactively in an effort to avoid these incidents. We recommend implementing a pre-mortem analysis of “what could go wrong” instead of waiting for a “what-went-wrong” review after the fact. Consider adopting some of the following measures to protect your business from disgruntled former or current employees, irate or unstable guests, and others.

1. Educate and Train Your Employees Experts tell us that there are two types of training: preparing for what could happen, and responding once something bad has already happened. Most employers have done neither. There is much talk about workplace violence, but have you assessed your operation to determine where risks are present? Do you have employees making deliveries or going to guests’ rooms unaccompanied? Have you had entrances and exits professionally assessed for security issues? Do your management and HR teams know when they should be concerned about potentially dangerous employee behavior and how to address it? Are your employees trained on how to deal with violence directed at or involving your guests or patrons? Given the rise of workplace violence in recent years, now is the time to address these issues. At a minimum, any training program should require each employee to view the Department of Homeland Security’s “Run, Hide, Fight” video about surviving an active shooter situation. In addition, you should evaluate your individual workplace for exposure and devise specific solutions as you would for any potential safety hazard. We recommend you develop specific training based on your work setting, location, security layout, as well as general situational awareness. Analyze situations involving employee travel, working alone, or interacting with guests in a remote or unsupervised location. Employees who enter guest rooms should be specifically trained on how to handle threatening situations, including disruptive or unstable guests, and how they should respond. Consider professional instruction by an active shooter expert who can provide onsite, simulation-based training. 2. Review and Adjust Policies on Bullying and Unprofessional Behavior

Unfortunately, many active shooters are either current or former employees who have developed a grudge against a supervisor or coworker. Review and adjust your policies about unprofessional behavior, bullying, threats, and workplace violence. Educate your employees to recognize unacceptable behavior, and train your supervisors to address it before it advances to actual violence. Continued on page 32

30

Louisiana Restaurant Association | a la carte | Fall 2016


Fisher Phillips

A National Labor and Employment Law Firm Serving Louisiana 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, 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 New Orleans lawyers are joined by 340 attorneys in 32 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 I. Anderson, Associate

Keith M. Pyburn Jr., Partner

Labor and Employment Counsels to the Louisiana Restaurant Association.

201 St. Charles Avenue • Suite 3710 • New Orleans, Louisiana 70170 Phone: (504) 522-3303 • Fax: (504) 529-3850 • fisherphillips.com Atlanta Baltimore Boston Charlotte Chicago Cleveland Columbia Columbus Dallas Denver Fort Lauderdale Gulfport Houston Irvine Kansas City Las Vegas Los Angeles Louisville Memphis New Jersey New Orleans Orlando Philadelphia Phoenix Portland Sacramento San Antonio San Diego San Francisco Seattle Tampa Washington, DC Louisiana Restaurant Association | a la carte | Fall 2016

31


Continued from page 30

Adopt a zero-tolerance policy for violent behavior. Have a process in place to monitor behavior of terminated employees from the time they are told the news until they leave the worksite. Did they make threats? Do they have a history of bullying or unprofessional behavior? How will you respond if they do? 3. Pay Attention If an Employee is Served with Legal Process If a sheriff arrives at the workplace to serve legal process on an employee, watch for red fl ags. A disgruntled employee may want to harm coworkers after receiving legal process, even if the legal trouble has no relationship to the workplace. If the employee becomes irate, consider trying to talk individually and calm the employee. Alert your security team if the employee makes threats. Hopefully a manager can avoid escalation, but you may have to ask security to escort the employee to an isolated area where he or she can meet with management. You may want to consider offering the employee counseling or access to an Employee Assistance Program. Offer administrative leave if a cooling-off period is appropriate. If the employee is especially antagonistic or you have heard reports of possible violent behavior, you may have to involve outside security or law enforcement from the outset. If the employee storms off after accepting service and you do not have an opportunity to meet before they depart, ensure that any on-site security is aware of the situation. If you receive any threats, call the police immediately. Don’t wait for the irate employee to return. If necessary, you should consider retaining a private armed security service. Unfortunately, your local law enforcement department is often limited in how it can respond to threats and bad behavior. The prudent course may be to retain private security for a period of time until things have cooled down. 4. Request Information from Employees who Seek Protective Orders You should thoughtfully consider whether you should encourage employees to tell you when they are involved in a dispute where violence may be a risk. This is especially true when the employee has requested a restraining order. If an employee has requested a protective order, ask for a copy of the order and a photograph of the recipient of the legal process. Provide the photo to any on-site security, reception employees, and management. If the individual arrives at your workplace for any reason, have a designated company representative approach the individual in a calm manner, isolate the individual in a designated area, and request that security respond to the situation.

This may establish a legal duty to protect the employee where none otherwise exists. Instead, you should encourage the employee to call the police if they feel threatened while off duty. In any of these situations, you should obtain guidance from law enforcement and security professionals who can tailor their advice to your specific workplace. In order to have such advice available, you should establish relationships with professional security advisors now. 5. Recognize Your Responsibility Before you ask or require employees to alert you to requests for restraining orders or concerns about domestic violence, remember that once you ask for this information, you may be taking on a duty to respond to this knowledge. A Missouri court recently found an employer liable because it was on notice of threats from an employee’s ex-boyfriend and offered to form ad hoc groups of employees to walk her to her car instead of using professional security. An incompetent or incomplete response to workplace violence concerns or to an active shooter may be used as evidence that you failed to meet your duty. 6. Revise Your OSHA-Required Emergency Action Plan (EAP) If you have more than 10 employees, you must develop a written Emergency Action Plan (EAP) when another OSHA Standard triggers the requirement. In addition, if fire extinguishers are available in your workplace, and if anyone will be evacuating during a fire or other emergency, you must have an EAP in place. At a minimum, the EAP must include the following elements: the means of reporting fires and other emergencies; evacuation procedures and emergency escape route assignments; procedures for employees who must remain to perform critical operations before they evacuate; accounting for all employees after an emergency evacuation has been completed; rescue and medical duties for designated employees; and names or job titles of persons who can be contacted. Now is the time to ensure your EAP is broad enough to cover management of an active shooter situation or respond to an irate worker served with legal process. Do employees know what to do if such an emergency were to arise? Who calls the police? Where do the employees go? Do you have an on-site security presence? How do they respond? Have you rehearsed your response to such a situation? While you cannot accurately predict who and what may present a risk of workplace violence, perhaps you can anticipate and prevent most incidents. Taking the steps above is a great start to achieving that goal.

Don’t offer to provide security to employees when off duty.

32

Louisiana Restaurant Association | a la carte | Fall 2016


The LRAEF would like to thank its 2016 Annual Partners. Without their contributions, the Foundation would not be able to execute its mission. The LRAEF Prostart® Program currently serves approximately 2,000 high school juniors and seniors in 65 schools.

5 DIAMOND ®

S YSTEM

4 DIAMOND 3 DIAMOND

2 DIAMOND

1 DIAMOND L CI TY CA PIPRTO OD UC E

Find out how your firm can become a partner. Visit www.LRA.org or contact Alison Greffenius at agreffenius@lra.org or (504) 636-6526. Louisiana Restaurant Association | a la carte | Fall 2016

33


Statement of Ownership This statement of ownership, management and circulation is being made pursuant to 39 U.S.C. 3685. The magazine (publication number 001-920) is published quarterly and distributed by the Louisiana Restaurant Association, 2700 N. Arnoult Road, Metairie, LA 70002. The annual subscription rate is $25. The publisher of a la carte is Stan Harris and the executive editor is Wendy Waren. INFORMATION ON THE EXTENT & NATURE OF THE A LA CARTE CIRCULATION IS INCLUDED IN THE ACCOMPANYING CHART.

Average

Actual

Total number of copies

3,896

4,218

Paid and/or requested circulation mail subscriptions

3,326

3,649

Free distribution by mail, carrier or some other means: samples, complimentary & other free copies

50

50

Total free distribution

90

90

Copies not distributed

20

17

4,006

4,325

TOTAL 34

Louisiana Restaurant Association | a la carte | Fall 2016


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 dollar. We’re committed to making your membership work for you! For more information about these programs, contact the person listed below, visit www.LRA.org or call Pam St. Pierre, VP of Member Services at (800) 256-4572.

Exclusive Programs, Discounts & Service for LRA Members NA TIONAL RESTAURANT ASSOCIATION AFFORDABLE CARE ACT Get the facts and how the federal healthcare law will affect you. Healthcare.restaurant.org GROUP INSURANCE Contact your insurance broker and ask for your LRA member UnitedHealthcare quote. For more information, contact Amy Hathaway, (269) 792-1207 or amy_hathaway@optum.com ADA TOOLKIT Free to Members Call the LRA Communications Department, (504) 454-2277 CONSERVE/SUSTAINABILITY EDUCATION PROGRAM Utilizing ‘green’ building principles can reduce operating costs by up to 9 percent www.restaurantsconserve.com PAYMENT & PAYROLL PROCESSING, LOYALTY PROGRAMS Heartland Payment Systems Tammy Smitherman-Breaux (225) 610-4995 www.heartlandpaymentsystems.com

FEED AMERICA’S CHILDREN HEALTHFULLY Kids LiveWell (202) 331-5900 MUSIC LICENSING DISCOUNTS BMI Rob Conrad (615) 401-2908 www.bmi.com Save 20% off licensing fees by paying online. NRAEF www.ChooseRestaurants.org

MANAGE MY RESTAURANT www.Restaurant.org/managemy-restaurant LOUISIANA RESTAURANT ASSOCIA TION BEST-IN-CLASS WORKERS’ COMPENSATION PROGRAM LRA SELF INSURER’S FUND Debbie Cuccia (800) 256-4572 www.LRA.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

LABOR & EMPLOYMENT LAW QUESTIONS Fisher & Phillips, LLP Keith Pyburn or Michelle Anderson (504) 522-3303 www.laborlawyers.com LRA.ORG MEMBERS ONLY SECTION Features your required posters, searchable membership directory and buyer’s guide and Legal Problem Solver for Restaurant Operators! Call the LRA for log in help, (504) 454-2277. GENERAL BUSINESS INSURANCE QUESTIONS LRA Office (504) 454-2277 ACCOUNTING & TAX QUESTIONS Bourgeois Bennett, LLC Eric Fullmer (504) 831-4949

OFFICE SUPPLIES DISCOUNT Save on supplies, copies for take-out menus, cleaning products & more! Office Depot (504) 388-5601 Cynthia.davidson@officedepot.com

LRA BLOGS For up-to-date industry info and stories of philanthropy, awards and mentoring opportunities. www.lra.org/lra-blog BUSINESS LEGAL QUESTIONS Johnson, Yacoubian & Paysse Alan Yacoubian (504) 528-3001 www.jyplawfirm.com

Louisiana Restaurant Association | a la carte | Fall 2016

a la carte Fall 2016, Volume 29, No. 4

For advertising information please contac Erica Burns, Director of Communications, at (504) 636-6516, Email: eburns@LRA.org Fax: (504) 454-2299 Online: www.LRA.org Ben E. Keith............................................. p. 8 BMI..............................................................p. 17 Bourgeois Bennett................................ p. 29 Brown’s and Barbe’s Dairy.................p. 1 Cintas....................................................... p. 27 Community Coffee...............................IFC Fisher & Phillips LLP............................. p. 31 Heartland Payment Systems........... p. 22 Hollis Companies..................................p. 34 Johnson, Yacoubian & Paysse........................................................ OBC LRA SIF......................................................p. 23 Office Depot Store Purchasing Card....................................p. 26 Performance Foodservice-Caro..... IBC Reinhart Food Service........................p. 26 Southern Commercial Products..........................p. 9 SYSCO Foodservice.............................p. 5 Thompson Packers...............................p. 21 United Healthcare................................p. 11 U.S. Foods............................................... p. 16

www.LRA.org LaRestaurantAssoc LaRestAssoc

35


Association Happenings

LRA Past Chair David Blitch, LRA Greater Baton Rouge Chapter President Jeremy Langlois, Theresa Langlois of Bonanno’s Catering, Kerrie Kikendall of L’Auberge du Lac and Hudson Lemoine of Mockler Beverage at the Greater Baton Rouge Chapter Joint Meeting with the Baton Rouge Lodging Association at White Oak Plantation in Baton Rouge, September 13, 2016.

LRA At Large Member Paul Rotner and two of his employees help load donations the LRA solicited for the victims of the August flood, August 19, 2016.

Bronson Quinn of Copeland’s of New Orleans and his wife, Audra, at the Northwest Chapter meeting at Restaurant Sage in Monroe, September 12, 2016.

36

LRA Past Chair Bruce Attinger, Jami Marker, Sara Lassitter, and LRA Chapter Services Coordinator Jodi Williams at the LRA-sponsored Doin’ it for Denham event in Denham Springs, September 18, 2016. It provided food and entertainment for those affected by the August flood.

LRA President & CEO Stan Harris with ProStart students from Woodlawn High School. The students helped serve dinner at the Greater Baton Rouge Chapter’s Taste of the South at L’Auberge du Lac in Baton Rouge, October 11, 2016.

LRA Associate Member Sales Director Debbie Cuccia, LRA Director Brian Girardot, Donna Tomba of Heartland and Katie Baughman of Loop Linen at the Northshore Chapter meeting at La Provence in Lacombe, September 15, 2016.

Louisiana Restaurant Association | a la carte | Fall 2016


Louisiana Restaurant Association | a la carte | Fall 2016


Johnson, Yacoubian & Paysse Proudly Serves the Louisiana Restaurant Association

Business Transactions Corporate and Governmental Affairs Employers’ Liability Insurance Matters Liquor Liability and Licensing Workers’ Compensation

701 Poydras Street, Suite 4700, New Orleans, Louisiana 70139-7701 Phone: 504.528.3001 | Fax: 504.528.3030 | www.jyplawfirm.com

Contact Alan J. Yacoubian, Partner | 504.589.9669 | ajy@jyplawfirm.com Louisiana Restaurant Association | a la carte | Fall 2016

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