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Winter 2020

2020 LRA CHAIR PETER SCLAFANI p.18

Louisiana Restaurant Association | a la carte | Winter 2020

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Photo by: Frank Aymami


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Louisiana Restaurant Association | a la carte | Winter 2020

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Letter from the Chair Dear LRA Members, It is a tremendous honor to serve as the 2020 Chair of the Louisiana Restaurant Association. To be selected as the volunteer leader of an association that represents my profession is a responsibility I do not take lightly. During my nearly two decades of volunteerism, I’ve come to understand the value of LRA membership and what the LRA does for our industry. As I travel our great state this winter to install our Chapter Board of Directors, I plan to place special emphasis on two key areas—both of which are core to the LRA’s work and mission—advocacy and education. As you read this, many of your LRA peers have made the commitment to attend the National Restaurant Association Public Affairs Conference March 3-5, 2020 in Washington D.C. In 2019, LRA members comprised the largest delegation of any state attending. They learned about the most pressing industry issues and met with our Congressional delegation during our Capitol Hill meetings. In my early years, I was guilty of relying on someone else to fight our advocacy battles. One vote in particular changed my attitude and made me become more involved. When I have the chance to meet you in person, I’ll tell you all about it. By far, the most exciting and rewarding aspect of my LRA membership is volunteering with the LRA Education Foundation (LRAEF) and its ProStart program. ProStart is a twoyear culinary arts and restaurant management class for juniors and seniors in 57 high schools across the state. During my career I’ve been a bartender, manager, head chef, cookbook author, restaurant partner and investor. However, it’s my humble beginnings as a dishwasher in my family’s restaurant that takes me back full circle to that little kid standing on milk creates to wash dishes, excited to be part of a restaurant team. ProStart presents these students with the best of our industry. You can begin your own journey with our ProStart® students March 12 and 13, 2020, in New Orleans during the annual Raising Cane’s Louisiana ProStart Invitational. This event showcases the Management Competition, where ProStart teams pitch a unique restaurant concept Shark Tank-style! And the Culinary Competition, challenges teams create to a three-course gourmet meal in 60 minutes with the use of only two butane burners. You’ve got to see it for yourself! That same week, the LRAEF hots its fourth annual fundraising evening, “Serving the Future—Celebrating Careers in Hospitality,” where we award more than $50,000 to our 2020 LRAEF Scholars. It’s support from our LRA chapters, annual partners and event sponsors that make this event possible. If you are looking for a worthy cause to aid your industry’s future, I encourage you to contact Julie Talbot, the LRAEF Executive Director at jtalbot@lra.org. Thank you for your membership and I look forward to representing you during 2020. Sincerely,

Peter Sclafani Down South Hospitality/ Phil’s Oyster Bar, Partner 2020 LRA Chair PS. I just closed on my deal to buy into three Portobello’s Restaurants and P-Beau’s in Denham Springs.

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Louisiana Restaurant Association | a la carte | Winter 2020


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Photo by: Frank Aymami

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10 Restaurant Trends for 2020

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Restaurant Industry 2030

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The times are a-changing: with a new decade at hand, you may notice some exciting and innovative trends emerging at your favorites restaurants, bars and eateries. Things are definitely taking a new direction in 2020.

A look ahead at the forces experts predict will shape our industry.

Who’s Who in LRA’s Leadership Meet your 2020 officers who have generously donated their time, knowledge and skills to lead the organization in the coming year.

LRA Spotlight: Chef Peter Sclafani A third-generation chef from New Orleans, Sclafani is regarded as one of the finest and most innovative chefs in Louisiana, if not the entire country. Learn how he plans to aid in the development of the industry’s next generation of leaders in his role as 2020 LRA Chair.

Louisiana Restaurant Association | a la carte | Winter 2020

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Louisiana Restaurant Association | a la carte | Winter 2020


Louisiana Restaurant Association | a la carte | Winter 2020

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Fr o m s t r e s s -bus t ing f oo ds t o s pe c ial bur ge r ble nds and r e jigge r e d c las s ic c oc k t ails , t his ye ar ’ s lis t highlight s a c o mbinat ion o f c o mf o r t mi x e d w i t h a li t t le bi t o f e dgine s s . Wondering what customers are craving at restaurants this year? If you guessed these edgy updates along with plantbased proteins, healthy bowl meals and delivery-friendly menu options in eco-friendly packaging, you’re on trend for 2020.

He r e ar e t he To p 10 t r e nds c us t o me r s w ill c r ave: 1. Ec o -f r i e ndl y pac k agi ng Protecting the environment is top of mind – in a big way. Diners will look to restaurateurs to reduce use of packaging that can’t be recycled or composted, and use more environmentally responsible alternatives. Data from the National Restaurant Association indicates more than half of consumers say they are likely to make a restaurant choice based on its eco-friendly practices, such as water conservation and recycling. However, interest in eco-friendly packaging may not be driven entirely by consumer demand; businesses are increasingly being guided by local legislation and regulations governing what materials can and can’t be used in certain markets.

2 . Pl ant -bas e d pr o t e i ns Plant-based proteins are hot. American diners appear to be increasingly hungry for alternatives that taste great, mimic meats and fit a variety of diets. Full-service, quick service and fast-casual restaurants have begun serving plant-based options to a point where it’s getting hard for suppliers to keep up. The items continue to make inroads at fine-dining and onsite foodservice operations, too.

3. De l i ve r y -f r i e ndl y i t e ms Looking at takeout, delivery, drive-thru, curbside pickup and food truck vending, off-premises dining is projected to account for more than 60% of restaurant traffic this year. As time-pressed consumers spend more time on the road and at work, restaurants should prepare to satisfy busy diners with easy-to-eat, on-the-go meals that maintain quality in transit. Forty-two percent of employed adults say they are spending more time commuting and working than they used to. Among millennials, this rises to 52 percent. The NRA predicts a large portion of industry growth over the next decade will come from the off-premises market. Southfin Poke, which got its start in March 2017, helped pioneer the poke trend in Baton Rouge and was ahead of the game when it comes to providing food “to go.” “Nearly 50-60% of our business is off-premise dining, and poke really is the perfect food for this,” explained Executive Chef Eusebio Gongora. “Whether it be delivery from our online ordering options or pick up from the restaurant, our food travels very well.” Developers took the portability of their food into consideration, even back in 2016, when creating the business model for Southfin. “Takeaway business was a priority of ours since the beginning, particularly the packaging which is very minimalistic,” said Gongora.

Many major quick service restaurant companies have added a plant-based protein or meat alternative to their menus in 2019, starting in test markets and quickly expanding the offerings nationwide.

“The advantage of having all of the ingredients in a portable bowl is that it’s easy to eat on the go, and being able to pick out what’s in each bite makes it versatile and fun.

“ Off -premises dining is projected to account f or more t han 60% of restaurant t raff ic .”

The trajectory of poke’s growth isn’t expected to slow anytime soon. To meet the growing demand for this delivery-friendly item, Southfin currently partners with both Waitr and Uber Eats third-party delivery companies.

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Louisiana Restaurant Association | a la carte | Winter 2020


4 . He al t hy bow l s The bowl trend has been around for a few years, but it’s still hot. Combining lean proteins — including poultry, eggs and fish — with leafy greens, legumes, nuts, seeds, root veggies and whole grains, for example, could result in a meal that is filling, skews healthful, and can command a good profit margin.

5 . Sc r at c h made f o o ds Freshly made, not prepared or processed, is what chefs say consumers want. Guests are looking for more menu items that are hand-made, stirred, blended and chopped. If you are butchering meats in-house, baking fresh bread, making homemade pasta and cooking up your own reductions, sauces and gravies, you are on track.

6 . Cr e at i v i t y w i t h c at e r i ng 2020 is all about customization. Consumers are seeking great experiences and food in an imaginative way that reflects their personalities and lifestyles, many of which are trending towards a health-conscious way of life. Whether it is for an allergy, a sensitivity, a special diet, or personal preference, roughly 60 percent of American adults are limiting their diet by removing one or more foods. “Food at work requires meeting many diners’ needs, not just one - from vegetarians, to keto, to the person who will be late to the meeting and wants a salad instead of a hot entrée,” said Mike O’Hanlon, Head of Catering Partner Business at ezCater. The company is the world’s largest marketplace for corporate catering and connects businesspeople with over 70,000 reliable local caterers and restaurants across the U.S.” “We’re constantly evolving our platform to better serve these needs, as well as helping our restaurant partners ensure their menus reflect the current trends and demands of business catering. Customers want what they want how they want it, and it’s our goal to support that.”

7. Revampe d c l as s i c c o c k t ai l s Yep, rejiggered Manhattans are popular no matter what city you’re in, as are margaritas, whiskey sours, and martinis. In 2020, your bar can be “old-fashioned” in a good way. The bar program at Maypop in New Orleans is revisiting the classics as a starting point to draw inspiration for new cocktails to grace their menus in the coming year. “Reinventing drinks like the Negroni, which matches sweet floral notes of gin and vermouth with the bitter herbaceousness of Campari, is one drink that led us to create the Lost Scotsman,” explained Scott MacFetters, General Manager of Maypop in New Orleans. “The cocktail combines lightly smoky Bank Note Scotch with nutty raisiny Yalumba Antinque Tawny with the bitter slightly sweet citrus of Combier Pamplemousse Liqueur and a hunt of spice from Bittermens Fennel Bitters.” Louisiana Restaurant Association | a la carte | Winter 2020

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For this one, we simply stir it in an Old Fashioned glass with one large cube and a grapefruit twist.” “For a more elegant take on the classic sour we built our Elysian Fields. Inspired by our namesake the Maypop, aka Passion Fruit flower, we combine Pierre Ferrand ‘Ambre’ Cognac, Yellow Chartreuse, and Giffard Passion Fruit Liqueur with a hint of lemon. Together, shaken with egg white and strained into a coup glass over Bittermens Hopped Grapefruit Bitters we get a silky smooth cocktail with nuances of vanilla from the Cognac and a slight hint of honeyed herbaceousness from the Yellow Chartreuse, all balancing out the subtle passion fruit from the Giffard Crème de Fruits de la Passion. It actually wasn’t until the naming phase that we realized we created a cocktail reminiscent of the Champs-Élysées from the early 1900s, thus the Elysian Fields was born.”

8 . Fo o ds pr o mo t i ng s t r e s s r e l i e f Whole grains, fatty fish such as salmon and tuna, avocados, nuts and bananas are among the foods customers will turn for stress relief, says Maggie S. Gentile, MS, RD, LD, vice president of food and nutrition policy for Food Directions LLC.

9 . Spe c i al t y bur ge r bl e nds It could be a mix of beef and pork, a combination of short-rib and chuck, or mushrooms mixed with beef. Whatever the choice, customers are searching for new flavors and dietary profiles in innovative burger blends.

10 . Uni que be e f and po r k c ut s Unique cuts will add sizzle to menus in 2020 including pork belly, pork skirt steak and pork rib roast to name a few. On the beef side, specialty cuts such as hanger, Vegas strip, and oyster steaks are sizzling. Gov’t Taco in Baton Rouge anticipates a huge year, moving from its original location in White Star Market to just down Government Street to a new, stand-alone building. One of Gov’t Taco’s goals is to be a trend setter, but owner Jay Ducote admits sometimes in order to do that, it helps to look at predicted food and drink trends from around the country. The restaurant is constantly playing around with new menu items including underutilized cuts of meat that can be turned into tacos. “We’re already using tri-tip as our steak cut of beef, something that isn’t seen too often in Louisiana. We’ll continue to look at cuts like that from other animals, which will hopefully yield unique and flavorful tacos.”

To download the What’s Hot 2020 Culinary Forecast, visit: www.restaurant.org/research.

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Louisiana Restaurant Association | a la carte | Winter 2020


The National Restaurant Association consulted industry experts to get their take on the most and least likely developments for the restaurant industry by 2030, in about a dozen categories. We used a Delphi approach for this part of our Restaurant Industry 2030 report, relying on a panel of industry thought leaders to identify issues and rank them in order of likelihood. This research method, originated by the Rand Corporation in the 1960s, has been found to work well when a topic lends itself more to subjective judgments than precise analytical techniques.

THE DELPHI PANEL’S PREDICTIONS FOR 2030

Industry experts were asked about the issues, events and developments that will shape the restaurant industry in the year 2030. Panelists rated 180 statements on a scale from +3 to -3, from “very likely to occur” to “very unlikely to occur.” According to the panelists, these are the 25 most likely developments for 2030.

25 MOST LIKELY DEVELOPMENTS BY 2030 1. Competition for customers will intensify. 2. It will be commonplace for restaurants to accept mobile payments. 3. Handheld payment terminals that allow for pay-atthe-table will be commonplace. 4. The vast majority of takeout and delivery orders will be placed digitally. 5. Packaging designed exclusively for delivery and carryout will be more sophisticated and effective. 6. Regardless of the nutritional content of the food, consumers will still want comfort foods. 7. Convenience stores and grocery stores will expand their foodservice offerings. 8. More restaurant layouts will include areas dedicated to delivery and carryout. 9. State and local governments will increase restaurant industry regulation. 10. Total employee compensation costs will increase as a percent of sales. 11. More training will be provided online and on smartphones. 12. The restaurant industry will continue to be a breeding ground for entrepreneurialism. 13. Equipment used in restaurants will be more energyefficient.

14. The use of kiosks in limited-service restaurants will be commonplace. 15. There will be increased regulation around thirdparty delivery. 16. More employees will be certified in safe food handling through ServSafe® products. 17. Video menu boards in limited-service restaurants will be commonplace. 18. More restaurants will be designed to reduce use of energy and water and minimize waste. 19. Turning point-of-sale (POS) data into actionable knowledge for operators will become easier. 20. Restaurant operators will be more likely to implement more local, targeted and customized promotions. 21. Technology will be more effectively used to control costs and enhance management efficiency. 22. Women will hold a larger proportion of upper management jobs in the restaurant industry. 23. Restaurants will offer more healthy options on their menus. 24. Restaurant inspection results will be readily available to the public. 25. The federal government will enact more dataprivacy rules to regulate how businesses handle customer data.

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2030: Pulse Check continued

Say goodbye to traditional marketing. Margin pressures will remain intense for restaurants of all types and sizes, making cost management more essential than ever. The restaurant of the future will see escalating expenses for employee compensation and real estate, our Delphi panel says. Tech costs are likely to become a standard line item on the restaurant P&L, as even smaller operators will access integrated data systems that increase their profitability. Panelists were in strong agreement: Food and beverage costs as a percent of sales aren’t likely to go down, and restaurant profit margins aren’t likely to increase.

Most likely developments by 2030 Total employee compensation costs will increase as a percent of sales. Real estate costs will escalate more rapidly as competition for prime sites increases. Smaller operators will have greater access to fully integrated software systems — from scheduling to ordering supplies to tracking sales/traffic metrics — which will increase their profitability.

LEAST likely developments by 2030 Restaurant profit margins will increase. Food and beverage costs will decrease as a percent of sales. Operations with lower-check-per-person averages will have higher profit margins than higher-check operations.

Savvy operators have known for a while that socialmedia marketing connects well with consumers, but marketing will get more personal and localized in the restaurant of the future as the industry strives to deliver a customized experience at every touchpoint. The Delphi panel believes that mastering personalization and targeted marketing will be the hallmarks of successful operations as we head toward 2030. That includes using technology to change menu offerings and prices depending on demand, and leveraging loyalty programs for online marketing. The bottom line: Give consumers what they want when they want it … even if it means you have to use facial recognition technology to figure it out.

Most likely developments by 2030 Restaurant operators will be more likely to implement more local, targeted and customized promotions. Restaurants will be more likely to incorporate technology to allow menu offerings and prices to change depending on the time of day or day of the week. Frequent-diner databases and loyalty programs will be used more frequently for online advertising and promotion. Videos — both in-store and in digital marketing — will be used more frequently to market restaurants. Restaurants will be more susceptible to negative social media.

LEAST likely developments by 2030 Discounting will be less common in restaurants. Customer loyalty at restaurants will decline.

“We will see more apps, digital ads and geo-tracking of customers.” –Delphi panelist To download the full 2030 report, visit www.restaurant.org.

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Louisiana Restaurant Association | a la carte | Winter 2020


2030: Pulse Check continued

Our panel of experts foresees more restaurant regulations ahead.

Restaurants already employ more women and minority managers than any other private-sector industry.

This includes regulations in emerging areas such as third-party delivery, data privacy, environmental rules, and packaging. The trend will be even more pronounced at the local and state levels, our panel predicts.

Our Delphi panel expects that to become even more so by 2030. The restaurant industry of the future will continue to grow its ranks of women and minority leaders as it remains one of America’s most diverse sectors.

Some see more mandates coming on employee benefits, and more taxes on alcoholic beverages and foodservicefocused taxes. The recommendation: Get on top of it now. And stay engaged with your lawmakers around issues and regulations that are key to the industry’s success. “Despite concerns about new regulations, panelists say the industry’s entrepreneurial spirit will be going strong in 2030.” — Delphi panelist “The industry is always entrepreneurial and will always survive. That is the nature of the individuals that go into the hospitality business. The industry will employ more lobbyists at city halls than at the state and federal levels, combined.” — Delphi panelist

The Delphi panel agrees that there will be continued competition for employees in the restaurant industry, and that the average number of employees per restaurant is likely to decline. Employers are likely to use compensation and benefits to attract new talent. Technology skills will be needed to ensure the staff is able to deal with automation and robotics, data analytics and more. Yet even with enhanced use of technology to drive productivity, panelists expect the industry to remain very labor-intensive. With demographic trends pointing to continued dips in the number of working teens, panelists predicted an increase in the restaurant industry’s reliance on older workers.

State and local governments will increase restaurant industry regulation.

“Culture is the only way to keep staff.” –Delphi panelist

There will be increased regulation around third-party delivery.

Most likely developments by 2030

Most likely developments by 2030

The federal government will enact more data-privacy rules to regulate how businesses handle customer data. New environmental regulations will increase operating expenses. There will be more government regulation of restaurant takeout and single-use packaging.

LEAST likely developments by 2030 Government will increasingly regulate portion sizes of menu items. Restaurateurs will become more involved in donating to political candidates and causes.

Women will hold a larger proportion of upper management jobs in the restaurant industry. Minorities will hold a larger proportion of upper management jobs in the restaurant industry. The average number of employees per restaurant location will decline. The restaurant industry workforce will become more diverse. The restaurant industry will remain very laborintensive despite technological developments.

LEAST likely developments by 2030 The average tenure in the industry for a typical employee will increase. Younger workers will make up a larger proportion of the restaurant workforce.

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2030: Pulse Check continued

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The fundamentals will always be essential when it comes to training in the restaurant industry: hospitality, managing risk, and operating efficiently. Here’s one thing that will be different about the restaurant of the future and training: Technology will be a skillset that requires training — and technology will also be the way restaurants train. Online and smartphone training will be common. And even as more tasks are automated or done digitally, restaurants will become more career-focused, the Delphi panelists said. Restaurants will increase their focus on internal careerpathing to retain employees and work more closely with schools and universities to recruit employees.

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More training will be provided online and on smartphones. More employees will be certified in safe food handling through ServSafe products.

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Allergen training for employees will be mandatory. Independents will have greater access to professional training online. More restaurants will develop and promote internal career ladders to help retain employees.

LEAST likely developments by 2030 The typical restaurant employee will be more highly trained and educated. Video games designed for restaurant-employee training will be more popular.

“More developed career paths will create more lifetime employees in the industry.” –Delphi panelist

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Louisiana Restaurant Association | a la carte | Winter 2020


2020 LRA

Leadership Peter Sclafani 2020 LRA Chair Peter is the owner of Down South Hospitality and partner in Phil’s Oyster Bar in Baton Rouge. He is a Past Chair of the LRA Education Foundation, served as Chapter President of the Greater Baton Rouge Chapter and has chaired several board committees. He represented the LRA on the Louisiana Seafood Promotion and Marketing Board. He was named the LRA’s Restaurateur of the Year in 2014. Read more about Peter on page 18.

Keith Bond 2020 Vice Chair Keith is the co-owner of Mel’s Diner Part II in Lafayette and Broussard. He has served as Chapter President of the Acadiana Chapter and has chaired several board committees. He received the Chair’s Leadership award in 2017.

Michael Boudreaux 2020 Treasurer Michael is the co-owner of Juban’s, Beausoleil, Adrian’s and Christina’s Restaurants in Baton Rouge. He represented the LRA on the Louisiana Seafood Promotion and Marketing Board. He is a Past President of the Greater Baton Rouge Chapter, and he has chaired several board committees.

Michael Maenza 2020 Secretary

Alan Guilbeau 2020 At Large

Michael is the owner of SWEGS Kitchens, MMI Culinary, Mr. Mudbug and 12 Seasons Catering Companies. He served as the 2019 Chair of the Hospitality Political Action Committee and recently served as the LRA EXPO Chair. He is a Past President of the Greater New Orleans Chapter.

Alan is the Vice President of Business Development for PJ’s Coffee & Tea of New Orleans and New Orleans Roast Coffee & Tea. He also serves as the 2020 Chair of the Advocacy/ Hospitality Political Action Committee.

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2020 LRA Chapter Presidents Getting to know you, getting to know all about you... Acadiana Chapter: Randy Daniel

Northeast Chapter: Tara Ambrose

OMW Restaurant Holdings in Lafayette

Tara’s Taste of the Town in West Monroe

Favorite fast food: Always Taco Bell…5-layer burrito Most useful tool in the kitchen: A great kitchen manager Last meal you’d have on Earth: Chargrilled oysters from Drago’s

Guilty pleasure: Collecting antique cookbooks Favorite fast food: Chick-fil-A Last meal you’d have on Earth: Crawfish from Cormier’s and a “Cormier’s Bowl”

Bayou Chapter: Buddy Aucoin

Northshore Chapter: Alan Guilbeau

Family: Wife - Jennifer, 3 daughters – Madison, Emma and Gabrielle Guilty pleasure: BBQ and hunting Most useful tool in the kitchen: My cutting board…gotta prep the meat

Family: Daughter - Leighann, Son - Alan, Jr. Guilty pleasure: Bread pudding Last meal you’d have on Earth: Ribeye steak & the fixings

Greater Baton Rouge Chapter: Lisa Boudreaux-Lecoq

Southwest Chapter: Liz Fuselier

Guilty pleasure: Reality TV Most useful tool in the kitchen: Convection oven Favorite fast food: Raising Cane’s

Guilty pleasure: Eating out Most useful tool in the kitchen: Thermometer Last meal you’d have on Earth: Wagyu filet with a loaded baked potato

DJ’s Grille in Vacherie

PJ’s Coffee in Covington

The Gilded Artichoke in Baton Rouge

Greater New Orleans Chapter: Patrick Gros Bienvenue Bar & Grill in Harahan Family: Wife – Kimberly Favorite fast food: Burger King Whopper Most useful tool in the kitchen: Spatula

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Sassy Oil & Vinegar in Lake Charles

The 2020 LRA Chapter Leadership Conference was held January 14-15, 2020, in Metairie with representatives from seven chapters attending. The group heard from LRA Chair Peter Sclafani and Chapter Leadership Chair Michael Boudreaux about the importance of peer-to-peer engagement, networking and creating a chapter leadership team with traits that compliment theirs. Guest presenters shared with the group why they chose to get involved in the LRA, and each president set their goals for the LRAEF & Hospitality PAC.

Louisiana Restaurant Association | a la carte | Winter 2020


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Louisiana Restaurant Association | a la carte | Winter 2020

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Federal Roundup Louisiana leaders take reins of National Association; Education Foundation For the first time in the 100 year history of the National Restaurant Association, its volunteer leader and that of its Education Foundation, are both from Louisiana. Melvin Rodrigue, President/CEO of Galatoire’s Restaurant will serve as the NRA Chair in 2020. Stan Harris, President/CEO of the Louisiana Restaurant Association will serve as NRAEF Chair in 2020. Given the significance, the groups held their Winter Board Meetings in New Orleans in late January. Rodrigue served as LRA Chair in 2012 and was named its Restaurateur of the Year in 2015. Three governors have continuously appointed him to serve as President of the New Orleans Morial Convention Center Authority, an economic engine for Louisiana.

Prior to Harris’ decade leading the LRA, he operated the largest franchisee of Ruth’s Chris Steakhouses and consulted with countless restaurateurs on how to become more profitable in their operations.

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The two held hospitality board events at the New Orleans Culinary and Hospitality Institute (NOCHI) and Orpheum Theater. Louisiana products were peppered throughout the 3-day event, showcasing our LRA members and associates.

Louisiana restaurateurs head to Washington, D.C. March 3-5 for annual conference The National Restaurant Association (NRA) will draw scores of restaurateurs from every state to convene in Washington, D.C., March 3-5, 2020, for its annual Public Affairs Conference. In Louisiana, nearly 30 have registered to attend, with that number expected to continue to grow as the event nears. This year’s conference theme, “Hospitality Unites,” demonstrates the power the restaurant industry has to bring people together during a time of deep and dividing partisanship. Our industry is as diverse as the communities we serve, and we are proud to welcome everyone to our table. The 2020 conference promises an optimistic and uplifting message with lawmakers about the economic benefits and meaningful career paths our industry provides. Attendees will also discuss the impact of legislation on their employees and businesses. Register at www.restaurant.org/ paconference. QIP agreement failed to materialize in budget negotiations As federal budget talks came to an end in 2019, the Qualified Improvement Property (QIP) tax glitch fix was literally one of the last items under negotiation. Unfortunately, a fix on QIP did not occur, but this wasn’t due to lack of advocacy investment, engagement from our industry or inadequate champions. It was based on the intransigence of both parties to reach an agreement. The National Restaurant Association and its allies are mindful not to force a vote on a QIP fix going forward, further making it a partisan issue in an election year. U.S. Dept. of Labor issues final rule to update joint employer regs After years of tireless advocacy by restaurateurs nationwide, the U.S. Dept. of Labor (DOL) has finalized a new rule to update joint employer regulations under the Fair Labor Standards Act (FLSA). In the final rule, the DOL provides a four-factor balancing test for determining FLSA joint employer status in situations where an employee performs work for one employer that simultaneously benefits another entity or individual. The balancing test examines whether the potential joint employer: hires or fires the employee; supervises and controls the employee’s work schedule or conditions of employment to a substantial degree; determines the employee’s rate and method of payment; and maintains the employee’s employment records. The final rule also clarifies when additional factors may be relevant to a determination of FLSA joint employer status and identifies certain business models, contractual agreements with the employer, and business practices that do not make joint employer status more or less likely. The final rule goes into effect on March 16, 2020.

Louisiana Restaurant Association | a la carte | Winter 2020


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Classic Chef Peter Sclafani

is a third-generation chef from New Orleans who has spent much of his career in Baton Rouge working tirelessly to improve the city’s culinary reputation. The foundation of this growth in operations in the last decade was spurred in part by Sclafani’s acumen and celebrity.

Photographed by Frank Aymami

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Louisiana Restaurant Association | a la carte | Winter 2020


by: Wendy Waren

Born into the Business

His grandfather owned Sclafani’s Restaurant in Metairie and as legend goes, he dazzled even first-generation Italians with his Sicilian dishes. While Sclafani’s in its original location was a small place, he double-downed in the late 1950s and moved it to Causeway Boulevard as the area was emerging. It was spacious enough to serve existing and new clientele and included a meeting space. His son Frank continued to run the restaurant years after he passed and son, Peter, opened his own place in New Orleans East. Sclafani fondly recalls time spent with his grandfather as a young child, and how his deep-seeded appreciation for locally sourced ingredients was established those many years ago. “We would walk amongst his garden and he would open his pocket knife and cut into a perfect Creole tomato. In his other pocket he carried a salt shaker, and that delicious salty bite always stuck with me,” he explained. “I still carry his pocket knife, and I’m not just a tomato fan, I’m a super fan. I got that from him.” Sclafani grew up working in his dad’s seafood restaurant, Sclafani’s, which offered plate lunches and boiled seafood. He remembers working long hours, but also fondly recalls weekends spent fishing with his dad. His father took the day’s catch, be it speckled trout, redfish or shrimp from Lake Pontchartrain, and created simple, delicious dishes for the family’s meal. This way of life gave him a genuine appreciation for Louisiana seafood and its preparation. “My love of hunting and fishing was born on those days with my dad,” he said. “To catch a fish and only hours later have it transformed into what I considered a feast amazed me as a young boy.” Sclafani is committed to the long-term health and sustainability of the state’s supply of seafood, making him the perfect candidate to serve as the LRA representative on the Louisiana Seafood Promotion and Marketing Board.

Determination to succeed

In 1999, he opened Ruffino’s Restaurant as chef partner, and in 2009, he purchased 50 percent ownership with his former business partner. He required a quick crash course in the things he didn’t know about including ownership and real estate. With a knot in his stomach, he turned to longtime friend Todd Graves, who gave him the name and number of a consultant who for a two-day session charged a significant sum. “Todd told me to make the call and if it didn’t result in 10-fold dividends, he’d cover the cost,” Sclafani recalls. “That meant a lot to me, and I took his advice, and sure enough it did pay off.” What the experience forced him to do was to match his food philosophy with the restaurant’s offerings. When the exercise concluded, it helped him focus on one word, passion. A passion for locally-sourced ingredients and choosing people with passion for service and cuisine. Fast-forward to 2013. Sclafani took everything he’d learned and creatively captured the spirit of the beloved species of our state’s bountiful waters, Creole tomatoes, hunting, tailgating and the holidays in his first cookbook, “Seasons of Louisiana.” The forward was authored by Chef John Folse, someone Sclafani’s long admired. “I’m extremely proud to be a native Louisianan,” said Sclafani. ‘Creating Seasons of Louisiana’ really captured where I was as a chef at the time, and I’ve since certainly evolved as a culinarian.” Recently, he shared that it was a workshop he attended with Chef Folse years ago where he gained an understanding of what he could create, evolve, what customers would buy and at what price. In April 2014, Sclafani was invited to showcase his signature Italian-Creole culinary skills at the esteemed James Beard House in New York City. To present his cuisine at the James Beard House was a career highlight and brought further recognition to his restaurants. “Cooking at the Beard House was on my bucket list since I donned my first chef’s hat,” said Sclafani. “It was

Louisiana Restaurant Association | a la carte | Winter 2020

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such a humbling experience to be asked to cook there. I was so proud to represent Baton Rouge and Louisiana on the most prestigious stage in the American culinary landscape.” That fall, Sclafani was named the LRA’s Restaurateur of the Year, the association’s most prestigious of its annual awards.

An Evolution of Self

In 2018, Sclafani sought to redirect his business focus and sold his interest in Ruffino’s. As he moved beyond Ruffino’s, he challenged himself in a new way—using his experience to help build up others seeking their own version of restaurant success. As the principal in Down South Hospitality, he aids new and existing restaurateurs in finding their voice and determine their brand’s value proposition and direction.

With a storied history first established in the late 1950s on Government Street in Baton Rouge, it was reopened by the Piazza brothers on Perkins Road in 2016 as a tribute to their late father Gus Piazza, the original owner. The late Piazza had a massive network of contacts, and with his charismatic nature, he turned Phil’s into a who’s who of Baton Rouge characters and power brokers. “The back room at Phil’s was legendary among those in the know,” Sclafani said while pressing a panel on what was dubbed THE backroom. Around a corner and down the hall, he led the way to a 15 x 15 square foot room, dimly lit and perfect for private dinners, where stories were once told and occasionally a game of cards ensued. He’s also a partner in Restaurant Systems Pro, a company to aid restaurateurs in managing their back of the house costs. He just acquired a new collection of restaurants— P-Beaux’s in Denham Springs and three locations of Portobello’s Restaurant in the Greater Baton Rouge area.

Clear Vision

As a partner in Phil’s Oyster Bar and Seafood Restaurant in Baton Rouge, he’s added some of his signature dishes to the menu, as well as some new items.

A Passion for Potential

The central theme to Sclafani’s involvement in the LRA is being a catalyst to aid in the development of the industry’s next generation of leaders. His love of the LRAEF’s ProStart program, a dynamic, two-year culinary arts and restaurant management curriculum in 57 high schools statewide, creates a spark in his eye when he share why he’s involved. “The ProStart Program is so important to me and to Louisiana’s restaurant industry,” said Sclafani. “I actually go out of my way to hire ProStart students, but one thing that is so critical to the success of my businesses is that I hire people who have a passion for the business of cuisine.”

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He’s served as a ProStart mentor and invitational judge for a number of years. Throughout his years of LRA service, he’s touted the benefits of involvement to his fellow members consistently, the necessity of fundraising as a two-term president of the Greater Baton Rouge Chapter and the difference participating in this way makes in the lives of Louisiana’s young people as LRAEF Chair. “I can see in them what I felt as a little kid standing on milk crates to wash dishes in my family’s restaurant,” he reminisces. “I just wanted to be part of a [restaurant] team.”

Louisiana Restaurant Association | a la carte | Winter 2020


Louisiana Restaurant Association | a la carte | Winter 2020

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2 0 2 0 As the 2020 Mardi Gras season kicks off mid February, expect increased enforcement measures to be taken by both the Fire Marshal to ensure premise capacities are being adhered to, and by the ATC to curtail alcohol and tobacco products being sold to individuals under the age of 21. To avoid citations and possible license revocation, please review these friendly reminders for establishments, particularly along parade routes, that are licensed to serve alcoholic beverages.

Here are some tips from LRA restaurant owners and Mardi Gras veterans:

· Maintain adequate security.

· Managers and staff are encouraged to move their vehicles closer to the building once the shift has ended and prior to closing procedures.

· Establish a plan to ensure minors are not served alcohol or tobacco products. · Develop a policy and educate employees on determining proper identification. · Ensure that you have obtained special event permits for any events outside your licensed premises (i.e., in the parking lot, etc.). · Confirm that your alcohol and tobacco inventory is purchased from licensed wholesale dealers. · Verify that all permits are current and clearly visible.

· Be aware of your surroundings at all times. · Regardless of the time of year, servers carrying cash are encouraged to leave the restaurant in groups, travel in well-lit areas, carpool if possible, avoid flashing cash and do not walk while using a cell phone.

· Keep side and back doors locked and alarms set when not in use. · Make trash runs before lunch and dinner shifts and be sure they are not done by just one staff member. · Use camera and security systems. · Don’t leave valuables in plain sight in your vehicle. I​ f there’s a tip we’ve overlooked that you’d like to share, please email us at communications@lra.org.

· Remember that ATC agents may enter your permitted location at any time. · A K-9 may accompany agents during their inspections. With the sheer volume of parade-goers flooding the French Quarter, St. Charles corridor, Veterans Memorial Blvd. in Metairie, and other cities across the state, safety of your staff and customers is of the utmost importance during the festivities.

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Louisiana Restaurant Association | a la carte | Winter 2020


For more than 40 years, Thompson Packers, Inc. has proudly catered to the food service industry. Hotels, restaurants and other institutions have continuously turned to Thompson for their “center-of-the-plate” meat products. They know Thompson has the knowledge and the capability to provide them with the right items to satisfy their customers.

Thompson’s professional yet customized service is like having a personal butcher at your disposal. What’s more, Thompson’s state of the art packaging affords consistency and “just cut” freshness on every item. Let us be your butcher. We’ve got the ideal cuts of beef, veal, lamb and pork — no matter what your needs might be.

Slidell, Louisiana

1.800.989.6328

Louisiana Restaurant Association | a la carte | Winter 2020

www.thompack.com

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March 12-13, 2020 New Orleans Morial Convention Center

Honoring the 2020 LRAEF Scholars and LRAEF Annual Partners

March 12, 2020 26

For two days, students from ProStart programs across Louisiana travel to the New Orleans Morial Convention Center to put their culinary and restaurant management skills to the test. For months leading up to the Culinary Competition, teams meet to determine, practice and refine a three-course meal to wow the palettes of notable chef judges with a one-hour time limit and access to only two butane burners. It’s not only how well-seasoned, cooked and plated the appetizers, entrées and desserts are, but also how the students work together—their cleanliness and time management are under the scrutiny of circling judges throughout. The Management Competition requires competitors to create a restaurant concept complete with facility and menu design and an accompanying marketing plan. Management judges meet with each team to present their concepts and answer critical thinking questions designed to test their knowledge learned through ProStart coursework. To sponsor or volunteer, contact Julie Talbot at jtalbot@lra.org or call (504) 636-6526.

Louisiana Restaurant Association | a la carte | Winter 2020


LRA Education Foundation Names New Leadership The Louisiana Restaurant Association Education Foundation is pleased to announce the election of Matt Massey as the new 2020 Chair of its Board of Directors.

2020 LRAEF Officers

Massey is Raising Cane’s Chicken Fingers’ Regional Vice President and responsible for nearly 100 restaurants throughout Louisiana, Mississippi, Alabama, Arkansas and Texas. He has worked with the company for more than 12 years. “As the Chair of the LRAEF, it is an honor to promote the restaurant industry and make a meaningful difference in the lives of others,” said Massey. “Our education and training programs support and inspire students to discover a passion for foodservice – and it is through this investment in tomorrow’s leaders that we can ensure a robust and vibrant industry for generations to come.”

PROUD & DELICIOUS SPONSOR Over 60 Louisiana locations.

Matt Massey Vice Chair, Raising Cane’s Chicken Fingers

Alan Guilbeau Vice Chair, PJ’s Coffee

Craig Dennison Secretary/Treasurer Fair Grounds Race Course & Slots

Rocky Weigand Immediate Past Chair, Coca Cola Bottling Co. United

New members to the 2020 LRAEF Board of Directors include: • Bruce Attinger Walk-On’s Bistreaux & Bar • Michael Carmouche Ecolab • Tony D’Angelo MMI Culinary • Jason Jones Sysco • Greg Reggio Taste Buds Management

Find your next job at www.RaisingCanesJobs.com

• Tammy Smitherman Heartland Payment Systems

Louisiana Restaurant Association | a la carte | Winter 2020

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Preventing Trustees Declare $1.1 Million Dividend The Louisiana Restaurant Association Self Insurer’s Fund for Workers’ Compensation (LRA SIF) Board of Trustees recently declared a dividend of $1.1 million to eligible plan participants. The LRA SIF specializes in workers’ compensation for Louisiana’s hospitality industry and related businesses. Celebrating its 38th year in 2020, and inclusive of this dividend, the LRA SIF has returned nearly $116 million to eligible members. This marks the 32nd consecutive year the LRA SIF has declared a surplus in unused premium and interest income that will be returned to members. This surplus will include eligible participants from the fund years 2002, 2003, 2008, 2009, 2010, 2013 and 2014 and will be payable in April 2020.

CUTS

and

!

Lacerations

5th

most common type of accident that occurs every year in the United States

“The LRA SIF continues to be one of the most valuable benefits to our members, many of whom have been with us since the Fund’s inception,” said Stan Harris, LRA SIF President and CEO. “While we work diligently to reduce claims loss costs, our members’ commitment to improving safety in the workplace reduces injuries.” The LRA SIF was created in 1982 and has grown to become one of the largest providers of hospitality and retail-focused worker’s compensation in the state. To be eligible for a dividend, members must be in good standing with the LRA and the LRA SIF, and have a loss ration that is equal to or less than 70 percent as of March 2, 2020.

Accounting for more than

2.5 million hospital visits.

• 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 cut-resisitant gloves • Maintain gloves in good condition • Lock out and/or block out all sources of energy before an adjustment, repair or cleaning • Keep scissors sharp • Remove damaged scissors from service • wrist and arm positions •

with bare hands • • Do not stack glassware above eye level • Do not carry a knife while carrying other items • Place broken glassware in designated

receptacle

• Make sure machine guards are in place before operating • Use personal protective equipment when guards are removed

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Louisiana Restaurant Association | a la carte | Winter 2020


Louisiana Restaurant Association | a la carte | Winter 2020

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2019

A YEAR IN REVIEW

with our Chapters

The Louisiana Restaurant Association’s (LRA) nine chapters are a vital component of the association’s mission—advance and protect Louisiana’s restaurant and foodservice industry. The chapters localize the member experience, provide development opportunities and cultivate emerging leaders in the industry. Each chapter’s board of directors and committees facilitate the delivery of knowledgeable guest speakers, the exchange of ideas and best practices and support the LRA’s advocacy efforts at the local level. In 2019, the chapters contributed

$136,000 to the LRAEF and $88,000 to the Hospitality PAC.

Acadiana Chapter: The Acadiana Chapter hosted it’s highly anticipated philanthropic event, the Acadiana Food & Wine Soiree, on November 6, 2019, at the UL Student Union Ballroom. Other chapter highlights included a crawfish boil in April and its annual Chapter Dinner and Awards Ceremony in September. In 2019, the Acadiana Chapter raised $12,000 for the LRAEF and $6,000 for the Hospitality PAC.

Bayou Chapter: For seven years now, the Bayou Chapter’s Bayou Culinary Showcase has become one of the area’s most popular events, open to both LRA members and the public. Cinclare Southern Bistro won the People’s Choice Award with their dish, Shrimp Toast with Goat Cheese and Tabasco-Fig Honey. The chapter also held its annual crawfish boil in April and conducted its Annual Meeting in October at Peppers Pizzeria in Thibodaux. In 2019, the chapter raised $11,500 for the LRAEF and $6,000 for the Hospitality PAC.

Cenla Chapter: The 26th annual Cenla Chapter Taste of Mardi Gras is just around the corner on Friday, February 21 at the Randolph Riverfront Center in Alexandria. This event is the premier Mardi Gras celebration for those who do not belong to a Mardi Gras krewe. More than 1,000 people turn out to sample cuisine from member restaurants and dance the night away to the Cenla Brass Brand and Karma. The success of this annual event raises on average $15,000 for the LRAEF and $15,000 for the Hospitality PAC.

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Louisiana Restaurant Association | a la carte | Winter 2020


Greater Baton Rouge Chapter: The Baton Rouge Chapter hosted two large-scale fundraisers in 2019— their annual golf tournament in the spring at the University Club and Sip & Stroll Downtown, a progressive wine and food event, in the fall. In 2019, the GBR Chapter raised $30,000 for the LRAEF and $25,000 for the Hospitality PAC. Other chapter highlights included a multi-chapter event for our board members at Restaurant 1796 on the Myrtles Plantation in St. Francisville and a chapter social at the new Top Golf in April.

SipStroll Greater Baton Rouge Chapter’s

&

Downtown presented by

Greater New Orleans Chapter: The Greater New Orleans Chapter hosted its 35th annual golf tournament on October 17 at Bayou Oaks at City Park. It raised $50,000 for the LRAEF and $25,000 for the Hospitality PAC. Other chapter highlights included the New Orleans City Council Luncheon and the introduction of new GNO happy hours.

Northeast Chapter: The Northeast Chapter held its Dine & Wine Under the Vines in April at Landry Vineyards in West Monroe. The event raised $5,000 for the LRAEF and $3,000 for the Hospitality PAC. The chapter also held a board and general membership meeting in September and a chapter social in October.

Northeast Chapter

Northshore Chapter: The Northshore Chapter held its second annual Northshore Chowdown: Taco Takeover event on September 19 at Benedict’s Plantation in Mandeville. The event raised more than $5,000 for the LRAEF and $3,000 for the Hospitality PAC. The chapter also hosted board meetings throughout the year and social in July.

Northwest Chapter: On August 22, 2019, members of the Northwest Chapter met with Rep. Mike Johnson of Louisiana’s 4th Congressional District to discuss the proposed $15 Federal minimum wage, the need to correct the drafting error in the tax reform of 2017 regarding restaurant depreciation and the health care tax. In October, the chapter also hosted an informational meeting for new members with our VP of Membership Pam St. Pierre.

Southwest Chapter: The Southwest Chapter’s annual fundraiser, the Southwest Legacy Dinner, was held November 5, 2019, at the Pioneer Club in Lake Charles. Long-time members Ricky and Nancy Perioux of Pat’s of Henderson were honored for their familyowned operation, opened in 1982. The event raised $8,000 for the LRAEF and $6,500 for the Hospitality PAC.

Louisiana Restaurant Association | a la carte | Winter 2020

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BUSINESS GOING TO THE DOGS? Here’s what Louisiana restaurant owners need to know about allowing four-legged friends Many people with disabilities use a service dog in order to fully participate in everyday life. Dogs can be trained to perform many important tasks to assist people with disabilities—from the well-known “seeing-eye” dog to animals that provide stability when walking, picking up items for someone in a wheelchair, preventing a child with autism from wandering away to even detecting a seizure or low blood sugar. The Americans with Disabilities Act requires restaurants to provide reasonable modifications to accommodate people with disabilities and service animals fall under this principle. Be aware and train your employees to understand the needs of customers with service animals. Here are some frequently asked questions: What is the definition of a service animal in Louisiana? A dog or miniature horse that has completed training to perform certain tasks for an individual with a disability. Those tasks must be related to the person’s disability. Service animals are not pets. Are emotional support, therapy, comfort or companion animals considered service animals? No. These animals have not been trained to perform a specific task, so they do not qualify as service animals under the ADA and do not have to be accommodated. What questions can a restaurant employee ask to determine if a dog or miniature horse is a service animal? The staff may only ask two specific questions (1.) Is the dog or horse required because of a disability?

Does the animal have to be on a leash? No. However, most service animals are on a tether, leash or harness, but some might not be because of the nature of their tasks. As a guide, an animal must always be under the control of its handler. Are restaurants required to allow service dogs to be seated on chairs or allow the animal to be fed at the table? No. Seating, food and drink are provided for the customer only. Restaurants are not required to allow a dog or horse to sit or be fed at the table. In what instances can service animals be excluded? If a service animal behaves in a way that poses a direct threat to the health or safety of others, is not housebroken, or is not under the control of the handler, that service animal may be excluded. However, staff must still offer their goods and services to the person without the service animal present. Allergies and fear of dogs or horses are not valid reasons for denying access or refusing service.

(2.) What work or task has the dog or horse been trained to perform?

What if my customers complain?

That’s it. Staff are not allowed to ask for documentation, require a demonstration, or ask about the nature of the person’s disability.

Explain that accommodating disabled guests is both the right and legal thing to do. Reassure the customer that these dogs or horses are highly trained to behave properly in public.

Do I have to provide care, food or water for the animal? You are not required to provide care, food or water to the animal. These matters are the owner’s responsibility.

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Can my employees or other guests pet or feed the animal? You, your staff or other customers should never touch or distract a service animal from what it’s supposed to be doing. Service animals need to take care of the disabled customer’s needs.

Louisiana Restaurant Association | a la carte | Winter 2020


Fisher Phillips

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 400 attorneys in 36 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, Partner

Steven R. Cupp, Partner

Labor and Employment Counsel 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 Detroit Fort Lauderdale Gulfport Houston Irvine Kansas City Las Vegas Los Angeles Louisville Memphis Nashville New Jersey New Orleans New York Orlando Philadelphia Phoenix Pittsburgh Portland Sacramento San Diego San Francisco Seattle Tampa Washington, DC Metro Louisiana Restaurant Association | a la carte | Winter 2020

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#Trending Follow the LRA on Social Media for updates on the restaurant industry, advocacy issues, and news about YOU, our members!

8 steps closer to zero waste in restaurants Environmental concerns are top-of-mind for the more than 600 American Culinary Federation chefs surveyed for the What’s Hot 2020 culinary forecast.

LaRestaurantAssoc LaRestAssoc LaRestAssoc LaRestaurantAssoc Louisiana Restaurant Association

Back Talk Mr. Harris, I would like to thank you for the door of opportunities you opened up for me at the National Restaurant Association welcome reception. Putting me on the spot (before the 150+ attendees) allowed me to speak from the heart about my experience at NOCHI. It also allowed others to understand exactly the type of hard work and dedication I am willing to put in. I had an amazing night and learned several lessons about the food industry. Thank you for giving me a chance. Thank you for your advice and wise words. Lastly, thank you for being a part of the foundation of building blocks that helps NOCHI to mold me into the Chef I was meant to be. J’Quala Brooks Aspiring pastry chef and baker New Orleans Culinary & Hospitality Institute (NOCHI) Monroe, LA native

Louisiana Legislative Session March 9 – June 1, 2020

The desire to source eco-friendly packaging crowned the overall trends list and getting closer to zero waste ranked high as well in the National Restaurant Association’s What’s Hot 2020 annual culinary forecast. Zero waste is tough in any restaurant, but there are plenty of ways to make operations more eco-friendly. 1. Environmentally savvy operators measure what they throw out. Before leftover and expired food and trimmings go into the garbage, set up a means to divert it to be measured. By tracking what and how much you’re throwing away, you get a sense of what you’re over-ordering or over-producing and what’s not selling. Use this info to scale back your orders and adjust your menu accordingly. 2. Are you regularly scraping food from diners’ plates? How large are the leftover portions you’re packaging to go? Your portions could be off. Consider reducing serving sizes. Think about serving meals on smaller-sized plates that make a smaller portion look larger. 3. Clean and organize your walk-in coolers to reduce waste. See-through containers and labels are key – they show you what’s stored and how long it’s good. Labeling makes it easy to use food on a first-in, first-out schedule, reducing spoilage. If you can see what you’ve got, you can find ways to use it. 4. Leftover baked goods such as breads, pastries and pies also make great ingredients for stuffings and bread puddings. Some restaurants, unhappy about tossing uneaten “table” bread, have started charging a small fee on the menu for bread. If a customer complains, servers are empowered to bring them bread for free.

Sign up for advocacy updates straight to your mobile phone. Text LRA2020 to 52886!

5. Look for local craftspeople who build furniture from repurposed lumber and other materials or tap into the freestuff apps and other social media platforms to find décor and furniture. Not only will you be recycling these materials, your restaurant will look like no other.

Coming soon!

6. If you brew your own beer, you generate spent grains. As long as they aren’t mixed with hops, these remains make tasty dog treats. Hand them out to pet-owning customers or donate them to local shelters, kennels, groomers and other dogfriendly businesses.

The LRA presents the “We Live to Eat” podcast Stay tuned to the LRA SnapShot weekly e-newsletter

7. Offering a salad bar with a gazillion things to choose from may look amazing, but how many of those choices are you mostly throwing away? Consider scaling back your offerings to those that move the most. Toward the end of a meal period, switch out deep pans for more shallow pans to keep them looking full. 8. Use trimmings from vegetables, fruits and proteins in stocks, sauces, pesto and purées. Some chefs roast these scraps, dry and grind them into powder to add unique flavor to menu items and condiments, as well.

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Louisiana Restaurant Association | a la carte | Winter 2020


0 2 0 , 2 A N A I S I U O L . G N I K C I T S I K C O L C E TH IS HERE AND

Are you

ready?

Visit www.LRASHOWCASE.org

to have the best selection of booth spaces available.

The hospitality industry has a turnover rate of nearly

75

%

Take advantage of exclusive LRA member solutions from UnitedHealthcare to offer your employees health benefits worth sticking around for. Visit uhctogether.com/lra or contact Amy Hathaway at amyhathaway@uhg.com to learn more.

Source: National Restaurant Association, May 9, 2019. Some restrictions and exclusions may apply. Insurance coverage provided by or through UnitedHealthcare Insurance Company, UnitedHealthcare Insurance Company of Illinois or their affiliates. Administrative services provided by United HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through United HealthCare of Louisiana, Inc. 19-19885d-LA 9/19 Š2019 United HealthCare Services, Inc. 19-13483

Louisiana Restaurant Association | a la carte | Winter 2020

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

Exclusive Programs, Discounts & Services for LRA Members

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

HEALTHCARE ON DEMAND Association Health Plan Retain employees with a unique benefits package that provides access-based health insurance with 24/7 telemedicine, community clinics, direct primary care and treatment of chronic health issues. Available in the Greater New Orleans area. Lynn Schramm Pan-American Life Insurance Group lschramm@palig.com (504) 289-2168

PAYMENT SYSTEMS & PAYROLL Heartland Payment Systems John Reynolds john.reynolds@e-hps.com Heartlandpaymentsystems.com HEALTH INSURANCE Association Health Plan Plan for hospitality businesses with 0-99 employees. Contact your insurance broker and ask for your LRA member UnitedHealthcare quote. For more info, contact Kaley Krause, (952) 921-6784 or kaley_krause@uhc.com

LRA Self Insurer’s Fund Debbie Cuccia (800) 256-4572 www.LRASIF.org Workers’ Compensation Claims Hotline LRA Self Insurer’s Fund (877) 257-2743

Large Group Insurance Contact your insurance broker and ask for your LRA member UnitedHealthcare quote. For more info, contact Amy Hathaway, (269) 792-1207 or amy_hathaway@ uhg.com Pharmacy Discount Card Free program (not insurance) with discounts on most FDA-approved prescription medication. For more info, contact Amy Hathaway, (269) 792-1207 or amy_hathaway@ uhg.com Affordable Care Act Get the facts and how the federal healthcare law affects you. restaurant.org/healthcare

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

MUSIC LICENSING BMI | BMI.com Save 20% off licensing fees by paying online. Rob Conrad (615) 401-2908 ADA RESOURCES ADA Toolkit Free to Members Call the LRA Communications Dept. (504) 454-2277 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.

Workforce Development RESTAURANT READY AND APPRENTICESHIPS Contact: John Shortt Director of Program Development National Restaurant Association Educational Foundation jshortt@nraef.org 202-331-5911

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WORKFORCE PROGRAMS Contact: Julie Talbot Executive Director Louisiana Restaurant Association Education Foundation jtalbot@lra.org 504-454-2277

LOUISIANA PROSTART Contact: Rachel Lewis Program Manager Louisiana Restaurant Association Education Foundation rlewis@lra.org 504-454-2277

Louisiana Restaurant Association | a la carte | Winter 2020

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 BEN E. KEITH......................................................................................1

www.benekeith.com (817) 877-5700

BMI..........................................................................................................12

www.bmi.com

(404) 261-5151 BOURGEOIS BENNETT...................................................................35

www.bb-cpa.com (504) 831-4949

COMMUNITY COFFEE.....................................................................IFC

www.communitycoffee.com (800) 643-8199

FISHER PHILLIPS...............................................................................31

www.fisherphillips.com (504) 522-3303

HEARTLAND PAYMENT SYSTEMS............................................15

www.heartlandpaymentsystems.com (888) 963-3600

JOHNSON, YACOUBIAN & PAYSSE..........................................OBC

www.jyplawfirm.com (504) 528-3001

LOUISIANA SEAFOOD....................................................................21

www.louisianaseafood.com (225) 342-0552

For advertising information please contact Ashley Counce, Communications & Sponsorship Manager Phone: (504) 636-6516 Email: acounce@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 ehover@lra.org with the subject “Shout Out” for a chance to be featured in our monthly 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 ehover@lra.org for more information.

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www.neworleansroast.com (985) 792-5776

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www.performancefoodservice.com (985) 872-1483

RAISING CANE’S CHICKEN FINGERS.......................................25

www.raisingcanes.com (866) 552-2637

REINHART FOOD SERVICE...........................................................12

www.rfsdelivers.com (504) 733-5200

SYSCO FOODSERVICE...................................................................5

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Louisiana Restaurant Association | a la carte | Winter 2020

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members on the move

Surrounded by friends and family, Donald Spahr (center) of Spahr’s Seafood and Malt & Burger receives the Bayou Chapter’s “Restaurateur of the Year” award at the Bayou Award and Installation Dinner at Cinclare Southern Bistro on January 7, 2020.

Kim Savoie of Loop Linen, Mickey Freiberg of A La Carte Foods, LRAEF Executive Director Julie Talbot, Brad & Kerri Graham of PJ’s Coffee and Katy Baughman of Loop Linen enjoying dinner and company at the Northshore Installation Dinner on December 5, 2020.

He did it, we get it! LRA member Desi Vega receives $1000 for the LRA Education Foundation during the Coca-Cola Cash Catch at the New Orleans Saints game on January 5, 2020.

Blue Oak owners Philip Moseley and Ronnie Evans pose for a picture with New Orleans Saints linebacker Demario Davis as he stops for a bite to eat.

LRA members Tommy and Klara Cvitanovich of Drago’s Seafood chat with Coach O of the LSU Fighting Tigers before feeding the national championship team on Sunday, January 12, 2020.

LRA member Kirk Talbot (center) with his wife and LRA Education Foundation Executive Director Julie Talbot (left) and his son Michael (right) at his inauguration into the Louisiana State Senate on January 13, 2020.

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LRA member Greg Hamer of B&G Food Enterprises kicks off the Mardi Gras season as King of the Mystick Krewe of Louisianians in Washington D.C. on January 25. He celebrates with his Queen Madeline Noble of Lake Charles.

Louisiana Restaurant Association | a la carte | Winter 2020


WE KNOW HOSPITALITY! best-in-class customer service complimentary safety consulting local claims handling competitive rates & dividend potential For a quote, contact us at (504) 454-2277 or lrasifquote@lra.org. Louisiana Restaurant Association | a la carte | Winter 2020

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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

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Contact Alan J. Yacoubian, Partner | 504.589.9669 | ajy@jyplawfirm.com Louisiana Restaurant Association | a la carte | Winter 2020

Profile for Louisiana Restaurant Association

Winter 2020 - a la carte  

Winter 2020 - a la carte  

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