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Summer 2019

It’s EXPO Time! A GUIDE TO EVERYTHING #LRAEXPO19

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Louisiana Restaurant Association | a la carte | Summer 2019

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HIT REFRESH on your BEVERAGE MENU A full-service option that sets your restaurant apart from the competition. Community Coffee has high-quality and distinctive beverage options that are a perfect fit for restaurants that want to elevate their customers’ dining experience. Your customers value high-quality ingredients, so it’s time to offer them coffee and tea selections from a trusted brand that’s been around for 100 years.

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Louisiana Restaurant Association | a la carte | Summer 2019

Visit CommunityCoffee.com/ForBusiness or call 800-525-5583


Louisiana Restaurant Association | a la carte | Summer 2019

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Letter from the Chair Dear LRA Members, Summertime means the LRA EXPO is approaching (August 3-5, 2019) in New Orleans. The LRA offices are buzzing with preparation to make this year’s show our best yet! Exhibitors are finalizing their booth designs and product introductions to showcase the latest technological advances, equipment, services, food products and beverage options. Are you ready for what’s in store? Join LRA EXPO Chair Tommy Cvitanovich on Saturday, August 3 at 10:45 a.m. (Hall I) as we recognize our sponsors and special guests and officially open the show! I’m excited for you to see the new and exciting show elements, which we’ve designed to help you increase your profitability, gain valuable knowledge and establish meaningful relationships. The LRA will present a lineup of express educational sessions set around “The Kitchen Counter,” Saturday, August 3 and Sunday, August 4. This new approach will feature past favorites like restaurant expert David Scott Peters and The Catering Coach Sandy Korem. Chef Samantha Carroll of Food Nework’s Cajun Aces will moderate several panels with restaurateurs discussing the challenges and opportunities that exist for all owners. Check out the schedule on pages 11! During the LRA EXPO, you’ll have a chance to visit Agency Avenue, a new area with representatives from the Louisiana Departments of Health, Wildlife & Fisheries, Alcohol & Tobacco Control, Environmental Quality, Inspection and Code Enforcement and the State Fire Marshall. Bring your questions and head to Aisle 1500 to meet with representatives from each department. If continuing education is your interest, visit the Educational Expressway located on Aisle 1100. In this area, you’ll meet the team from the LRA Education Foundation to learn about your industry’s charitable organization and its focus on attracting new people to our workforce. It will also showcase a collection of Louisiana’s leading restaurant and hospitality post-secondary programs. On Saturday, shortly after the show opens, join us in Hall J for the start of the Great American Seafood Cook-Off. Be sure to head over and show your support for the recently-crowned King of Louisiana Seafood Nathan Richard of Cavan Restaurant & Bar in New Orleans. Richard beat out 13 other Louisiana chefs at the Louisiana Seafood Cook-Off on June 18 in Lafayette and won the opportunity to represent our great state at the Great American Seafood Cook-Off. The LRA EXPO means big business in the Big Easy. By day, experience the show; by night, dine out at our world famous LRA member restaurants, enjoy music, attractions and more. It’s a great opportunity to learn how to grow your business and see what your fellow restaurateurs are doing in their establishments. I’ll be there and look forward to seeing you! Sincerely,

Paul Rotner Acme Management Group 2019 LRA Chair

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Our Queen of Creole Cuisine On June 1, 2019, New Orleans lost an icon with the passing of chef-restaurateur Leah Chase. Read her story and how her family plans to continue her legacy on page 8.

The #LRAEXPO19 is here! The 66th annual LRA EXPO will be held in New Orleans on August 3-5. Follow this guide to help navigate your weekend.

King of Louisiana Seafood There’s new royalty in town! Chef Nathan Richard of Cavan Restaurant & Bar won the crown at the Louisiana Seafood Cook-Off on June 18.

Preview of #LRAEXPO19’s Hottest Products Make the most of your shopping experience by grabbing a sneak peek at new products highlighted at the EXPO.

Louisiana Restaurant Association | a la carte | Summer 2019

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ServSafe

®

FOOD SAFETY CERTIFICATION THE 8-HOUR STATE-APPROVED COURSE IN FOOD SAFETY & SANITATION

Meets the standard for LA Responsible Vender Program. Discount for LRA member and their employees. LAServerPermit.com

FOR A LIMITED TIME ONLY!

August 12 13 14 19 20

ONLINE ALCOHOL TRAINING

Lake Charles | SOWELA Scott | Fezzo’s Baton Rouge | Oak Lodge Metairie | Copeland Tower Suites Hammond | Alack Culinary

ServSafe Alcohol Online is available to LRA Members for ONLY $9.95 until July 30, 2019! Louisiana Restaurant Association Members save 20%

Special Code: LAONLINE

EARN YOUR SERVER PERMIT ONLINE

APPROVED BY THE STATE OF LOUISIANA

ONLINE COURSE IS AVAILABLE 24/7

Approved by the Louisiana Office of Alcohol & Tobacco Control In-house Louisiana’s Best© classes available upon request

All classes are 9 a.m. - 5 p.m.

LRA members, $120 | Non-members, $175 Register online at www.LRA.org, (504) 454-2277

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Louisiana Restaurant Association | a la carte | Summer 2019


Louisiana Restaurant Association | a la carte | Summer 2019

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ACCOMMODATING DIETARY RESTRICTIONS IN RESTAURANTS By Stan Harris President and CEO, Louisiana Restaurant Association The following is taken from a presentation developed for the New Orleans & Company June Membership Meeting. Harris is a veteran restaurateur, and his experience, paired with his industry awareness of the population with food allergies, sensitives or preferences, positions him to share insights on the topic. Our mission as restaurateurs is to serve our customers, facilitate an enjoyable experience and gain their repeat business. For example, listening to a customer tell us they’d prefer grilled fish instead of the menu-listed fried fish will overall make that customer happier. In the end, we capture the sale, and perhaps that person’s recommendation to a friend or a positive online review. It’s important that you think through how your restaurant will address the numerous requests you could receive at each meal service. The rise in the use of social media feedback platforms like Yelp, Trip Advisor, Google reviews, or even Open Table, can present an advantage or challenge depending on how you choose to handle guests with dietary restrictions. Many guests “identify” as having food allergies, but have never actually been tested, and typically just have a food intolerance. But true food allergies can be deadly. Approximately 90 percent of all food allergy reactions occur in response to one of the Big-8—milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat. Right now, the number of Americans with food allergies is over 32 million. When the National Restaurant Association and the LRA launched ServSafe Allergens just seven years ago, the number was 15 million. To help you serve these guests safely, ServSafe Allergens, an online course, was developed by the National Restaurant Association in collaboration with the group FARE—Food Allergy Research and Education. There are five states (not Louisiana) that have mandated laws to make it safer for individuals with food allergies to dine in restaurants. This mandates that a manager completes a training course like ServSafe Allergens. In recent years, restaurants have become much more accommodating to those with food allergies. Communication between the diner with the food allergy is essential to a safe dining experience. Don’t assume.

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Better staff training as to how to respond to a guests’ inquiries is key to creating a positive experience. Just the other day, one of my staff members who has a seafood allergy notified the server of it upon arrival. Once the table ordered, the waitress let him know not to share a plate with one of the dishes that had seafood mixed with the pork meatballs. A member called recently and had a customer who notified the barista of her seafood allergy, and was recommended a Caesar Wrap. The owner got a call that the guest was in the hospital with a severe allergic reaction. Chefs like Frank Brigtsen of Brigtsen’s Restaurant in New Orleans are offering a four-course gluten-free menu for $35 (as long as there is interest). Gluten-free foods represent a $7 billion market, and this trend has created a wave of product innovations. The National Restaurant Association in their annual “What’s Hot” Trend Report shows that the trend may be cooling off, but the demand for gluten-free products remains strong in both restaurants and retail sectors. Restaurants who can adapt and accommodate special dietary requests distinguish themselves from others that have more rigid menu preparation. I once owned a Tex Mex restaurant and received a call from a mother who told me about a group of Celiac families that evolved from a support group. While they loved our food, the group asked if they could bring in gluten-free tortillas. I asked her where we could find them and we’d have them for their dinner. We cleaned the grill and warmed them just as we did our regular tortillas. This became a group of 20 to 30 guests every Sunday evening, and as a result, it became an option we offered every day. You never know when what seems to be a challenge could become an opportunity.

Louisiana Restaurant Association | a la carte | Summer 2019


Source: Datassential

We all know how hot and humid our Louisiana summers can be. Over the years, we’ve seen a rise in restaurants offering cold brews, iced coffees and teas. In 2017, 2.2 percent of restaurants offered cold brew, a 48.5 percent growth compared to 2015.* Here are some tips to upsell your coffee, cold brew and tea. ∙ Include brand names and product descriptions on your menu whenever possible ∙ Provide flavor descriptions but keep it short ∙ Use limited-time offers and promotions to drive interest ∙ Create customer awareness ∙ Customization with dairy, soy or almond milk, sweeteners and flavored syrups Keep cool, enjoy your summer & send us some photos with you enjoying your favorite summer beverage (communications@lra.org).

Exclusive health care pricing and solutions for Louisiana Restaurant Association (LRA) members UnitedHealthcare offers exclusive health care pricing and solutions for LRA members, including a new Restaurant & Hospitality Association Benefit Trust option for small employers in the hospitality industry. For more information, visit uhctogether.com/lra or contact Amy Hathaway at amyhathaway@uhg.com.

Some restrictions and exclusions apply. Discounts are available only to members of the National Restaurant Association and its state restaurant association partners; and may vary by location and group size. Insurance coverage provided by or through UnitedHealthcare Insurance Company, UnitedHealthcare Insurance Company of Illinois, Inc. 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. D30480 9/18 ©2018 United HealthCare Services, Inc.

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Queen of Creole Cuisine Leah Chase dies at age 96 By Wendy Waren

At the age of 96, Mrs. Leah Chase died in her home on June 1, 2019. As the news spread, individuals in New Orleans and around the globe shared their tributes on social media. Her funeral held June 10 was attended by notable Louisiana restaurateurs, including best friend Chef John Folse, Chef Nina Compton, Susan Spicer, Chris Montero, and Klara and Tommy Cvitanovich, among countless others. As the mass concluded, hundreds of people waited outside St. Peter Claver Church in scorching temperatures for the slow, mournful dirge to Dooky Chase Restaurant just blocks away. Once there, the crowd second lined from the restaurant to the New Orleans Museum of Art, which The New York Times captured in the photographic tribute, “How New Orleans Celebrates Its Dead.” The day was certainly befitting a woman of faith, kindness and all the good things New Orleans encompasses. Leah Chase, one of 14 children, was born in 1923 in Madisonville, Louisiana, a small town just north of Lake Pontchartrain. Because there were no schools for black children in that part of the state in the 1920s and ’30s, as a teenager she spent weekdays with her aunt in New Orleans so she could attend St. Mary’s Academy. “My father was more Catholic than the pope,” Mrs. Chase said, “and he insisted that his children be educated.” She traveled to New Orleans on Monday mornings with a neighbor who worked in the city, and back home most Friday afternoons to spend weekends with her family. She was just a teenager when she first experienced the inside of a restaurant — she went to work as a waitress. During an interview conducted by author Jessica Harris, she spoke of walking to work through the French Quarter, marveling at all the women who had the luxury of being able to sleep until late afternoon and then lounge around on their front porches in expensive negligees. “I was quite naive,” she said.

John Folse, her biggest fan, said, “She assisted in the desegregation of the South, one plate of fried chicken and one cup of gumbo at a time.” She was known as the Queen of Creole Cuisine and authored several cookbooks. She sent a sweet potato pie to pop superstar Michael Jackson several times a year until his death. She fed the likes of Quincy Jones, Duke Ellington, Thurgood Marshall, Ray Charles, and Presidents George W. Bush (the only sitting president to dine there twice) and Barack Obama (whom she scolded.) Mrs. Chase said Obama would be welcome to return, as long as he didn’t have the audacity to put hot sauce in her gumbo again. “It’s fine just as it’s served.” The dining rooms at Dooky Chase are as colorful as its menu. Longstanding patrons of African American art, she and Mr. Chase amassed a collection featuring Elizabeth Catlett, John Scott, Chase Kamata, and Sue Jane Smock, among many others, much of it on display at the restaurant. She was an honorary trustee of the New Orleans Museum of Art and has testified before Congress in favor of increased funding for the National Endowment for the Arts. In 2012, the National Restaurant Association selected her to receive its Faces of Diversity American Dream Award for her entrepreneurial achievements in the restaurant industry. She was named the Louisiana Restaurant Association’s Restaurateur of the Year in 2009, and in 2017, she was inducted in the LRA Hall of Fame. Her grandson Edgar “Dooky” Chase, IV, will continue her legacy as the restaurants’ chef, while her daughter Stella Reese and granddaughter Tracie Griffin, will continue to manage operations.

She went on to work as a cook in a white tablecloth restaurant and fell in love with fine dining for life. Her humble beginnings established the solid foundation for a life lived in service to others. At 23, she married musician Edgar “Dooky” Chase Jr., who was nicknamed after his father’s corner sandwich shop that sold lottery tickets and po’ boys. “Don’t ever marry a musician,” she said, laughing, as she mused about their 60-plus-year relationship. That corner sandwich shop evolved into the worldrenowned Dooky Chase Restaurant. It became a neutral ground for politicians and activists to meet and discuss the issues of the times — including civil rights. Chef

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LRA Past Chair Greg Reggio with Leah Chase during the LRA Annual Awards Reception, September 7, 2017. Mrs. Chase was inducted into the LRA Hall of Fame.

Louisiana Restaurant Association | a la carte | Summer 2019


Legislative Session Roundup The 2019 Louisiana Legislative Session ended June 6 and your LRA Advocacy Team was immersed in a number of efforts—some still ongoing which will be covered below. With a large number of term-limited legislators and the approaching fall elections, the mood at the Capitol was more strained than past sessions. The LRA tracked more than 150 pieces of legislation, but there were several items that consumed the majority of the team’s focus. Shrimp and Crawfish Labeling Bill The Louisiana Legislature passed Act 372, which adds additional requirements for restaurants who serve imported shrimp or crawfish. If your restaurant serves domestic shrimp or crawfish, you are not required to do anything differently than you do today. If your restaurant serves imported shrimp or crawfish, you must disclose either the country of origin OR that the product is imported adjacent to the menu item or description on the menu. The disclosure must be adjacent to the menu item in similar font size. It can also be paper-clipped to the menu. If you don’t typically use a printed menu, you can post a notice sign near the main entrance noting that crawfish and/ or shrimp served originate from a foreign country (18” x 18” at least 36 inches from the floor in English with minimum 1” letters) that is visible to patrons. Non-compliance is treated as a violation of the state’s sanitary code and the Louisiana Dept. of Health (LDH) is charged with the enforcement of the provisions of this statute. The LDH is required to develop the rules that will govern their practices regarding this statute and while the law is in effect, we expect the enforcement to begin gradually and be fully in force once the rules are published. Remember there are no fines associated with a sanitary code violation. The Delivery of Alcohol with Restaurant Meals House Bill 349 (now Act 433) by Rep. Carmody provides for the delivery of beer, sparkling and still wine with restaurant meals. The bill was the result of a year’s worth of work by the E-Commerce Food and Beverage Task Force of which the LRA was a part. During the 2018 Session, similar legislation was proposed, however, it did not address the LRA’s issues, and it died in committee.

Rep. Carmody’s bill addressed our concerns and was aligned with the recommendations in the E-Commerce Task Force report to the legislature. There were efforts to place other alcohol-related legislation on the bill, but we were able to strip them off and gain a favorable conference committee report on the last day of the session. The ATC Commissioner will develop the rules and process for applying and paying the specified fees. As this occurs we will share that information with the membership. Bill to repeal preemption of wage and leave killed in House Labor House Bill 422 by Rep. Duplessis sought to remove the prohibition against parishes and municipalities from setting a local minimum wage rate and a minimum number of leave days in their respective jurisdictions. We worked to have this bill assigned to House Labor, whereas the author hoped to have it assigned to a more favorable to his position House Committee on Municipal, Parochial and Cultural Affairs. The LRA led the effort in 1996 to pre-empt an established separate minimum wage for individual cities and local municipalities. In 2012, your Advocacy Team worked with Sen. Ronnie Johns to include employee benefits in preemption. Tactic to let public vote on minimum wage increase fails Senate Bill 155 by Sen. Troy Carter, and as part of Governor Edwards’ legislative agenda, proposed a constitutional amendment for voters to consider on the October 12, 2019 statewide ballot. The constitutional amendment would have allowed voters to decide if every employer would be required to pay a minimum wage of at least nine dollars per hour effective July 1, 2020. While it passed out of the Senate Labor Committee, it didn’t make the Senate Floor calendar for a vote. If you have any questions, please contact the LRA Communications Dept. at 504-454-2277.

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IT’S EXPO TIME! Dear LRA EXPO Attendees, The 2019 LRA EXPO is here! It’s the premiere event that showcases the latest trends, tools, and topics impacting the foodservice and hospitality industry. Be sure to walk the floor, meet some new faces, and make the most of your time at the New Orleans Morial Convention Center. Emerging products and new exhibitors The EXPO will feature more than 50 new companies with products and services running the gamut, from security to POS systems, sauces to baked goods—if it deals with the restaurant industry, we will have it at our show. Also, an exciting addition this year is the Louisiana Department of Agriculture’s area, “Louisiana Certified Lane,” which features a collection of emerging Louisiana food companies. Check them out and show your fellow Louisianans some love! Knowledge is power New this year, you’ll have the chance to hear from industry experts around The Kitchen Counter, an area located on Aisle 200. With an exciting lineup of speakers and panelists, The Kitchen Counter is designed to help increase your profitability and creativity! Be sure to take a reprieve from browsing the aisles to fill your mind with tips, techniques and thought-provoking notions. During the EXPO, you’ll have an opportunity to meet with state agency representatives from the Louisiana Departments of Health, Wildlife & Fisheries, Alcohol, Tobacco Control, Environmental Quality, Inspection & Code Enforcement and the State Fire Marshall. We send our best wishes to Chef Nathan Richard of Cavan Restaurant in New Orleans as he plans to represent Louisiana in the Great American Seafood Cook-Off (Saturday from 11:30 a.m. – 4:30 p.m.). Stop by and cheer him on! Let’s have some fun during #LRAEXPO19.

Tommy Cvitanovich Drago’s Restaurants 2019 LRA EXPO Chair

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Louisiana Restaurant Association | a la carte | Summer 2019

Joe Essa 2019 National Restaurant Association Chair


AGENDA SATURDAY, AUGUST 3 10:45 A.M.

EXPO OPENING CEREMONY

12-12:45 P.M.

HALL I LOBBY

TALES & TIPS FOR WOMEN IN FOODSERVICE KITCHEN COUNTER, AISLE 200

11 A.M.

EXHIBIT HALL OPENS 1-1:45 P.M.

11 A.M. – 5 P.M. PAC THE PARK! BENEFITING THE NATIONAL RESTAURANT ASSOCIATION PAC

KITCHEN COUNTER, AISLE 200 2-3 P.M.

GREAT AMERICAN SEAFOOD COOK-OFF OPENING CEREMONY

SERVSUCCESS KITCHEN COUNTER, AISLE 200

PAC THE PARK, AISLE 200 11:30 A.M.

COOKBOOK CRAZE

3:30-4:30 P.M. HOW TO BUILD A HIGH FUNCTIONING RESTAURANT MANAGEMENT TEAM KITCHEN COUNTER, AISLE 200

HALL J 5 P.M.

EXHIBIT HALL CLOSES

SUNDAY, AUGUST 4 11 A.M.

EXHIBIT HALL OPENS

2-2:45 P.M.

11 A.M. – 5 P.M.

PAC THE PARK! BENEFITING THE NATIONAL RESTAURANT ASSOCIATION PAC

TAKING OVER THE REIGNS KITCHEN COUNTER, AISLE 200

3-3:45 P.M.

ADVANCING APPRENCTICESHIPS KITCHEN COUNTER, AISLE 200

4-4:30 P.M.

2019 LRA EXPO PELI AWARDS KITCHEN COUNTER, AISLE 200

5 P.M.

EXHIBIT HALL CLOSES

PAC THE PARK, AISLE 200 11:30-12:30 P.M.

1-1:45 P.M.

HOW TO PRICE A PROFITABLE CATERING PROPOSAL KITCHEN COUNTER, AISLE 200 POURING PROFITABILITY KITCHEN COUNTER, AISLE 200

MONDAY, AUGUST 5 10 A.M.

EXHIBIT HALL OPENS

10 A.M. – 3 P.M.

PAC THE PARK! BENEFITING THE NATIONAL RESTAURANT ASSOCIATION PAC PAC THE PARK, AISLE 200

10:30 – 11:30 A.M.

LRA SIF - CREATING A CULTURE OF SAFETY KITCHEN COUNTER, AISLE 200

11 A.M. – 12:30 P.M. TWIST ON A CLASSIC COCKTAIL COMPETITION

HALL J 3 P.M.

EXHIBIT HALL CLOSES

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THANKS TO THE LRA EXPO SPONSORS! DIAMOND

PLATINUM

GOLD SILVER Bourgeois Bennett CPAs & Consultants Fisher Phillips, LLP Johnson, Yacoubian & Paysse Caire Hotel & Restaurant Supply Melchiode Marks Kings, LLC TLC Linen Services

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Louisiana Restaurant Association | a la carte | Summer 2019


Nathan Richard to represent Louisiana at GASCO with a seafood king cake By Wendy Waren The field of 14 chefs from LRA member restaurants across Louisiana convened June 18, 2019, in Lafayette to vie for the title of King (or Queen) of Louisiana Seafood at the 12th Annual Louisiana Seafood Cook-Off. This competition is the culmination of the participating chefs’ planning and executing a perfect Louisiana seafood dish, and the dream of a title that has propelled culinary careers. When it was all said and done, it ended with the coronation of Nathan Richard, executive chef of Cavan Restaurant & Bar in New Orleans. As he took a knee and immediate past King Chef Ryan Trahan topped his head with the blue velvet and fleur des lis accented crown, Richard was stunned. When his name was called, he thought he was hearing things. As a third time competitor in the Louisiana Seafood Cook-Off, he decided to take a gamble and present an unexpected dish. It wasn’t a sautéed filet of Gulf fish atop a bed of vegetables or finished with a sauce of some sort. The winning dish was a Louisiana Crawfish and Goat Cheese King Cake—the likes of which have never before been showcased in the 12 years of the Louisiana Seafood Cook-Off. “This was a gutsy move,” he admits. “I was nervous that the dough wasn’t going to be cooked through.” He did something he recommends for all competitors; make yourself a serving. When he returned to his station, he bit into the flaky pastry and it was perfect, but he still thought it was a long shot. The judges were blown away with the total detour from what the other 13 chefs served. “It’s not often that I eat something and then crave it to the point where my mouth is watering for it,” said Tommy Cvitanovich, LASCO judge and owner of Drago’s Restaurants.

As a Thibodaux native, Richard’s passion for food developed early. Growing up, he helped his now deceased grandfather raise livestock and vegetables, while also learning how to cook authentic Cajun cuisine with his father. When he wasn’t cooking, he could be found hunting and fishing, which instilled a deep appreciation for the region’s resources. In 2003, Richard moved to New Orleans and began working at Commander’s Palace, where he was a pastry chef, sous chef and in-house butcher during his fiveyear stint. It was that experience that inspired him to enroll in culinary school at Delgado Community College, where he earned a degree. With his school and foundational experience working with chef Tory McPhail, Richard set out to travel the world to learn about different cultures and cuisine. He headed first to the U.S. and British Virgins Islands and then moved onto France and Italy where he studied charcuterie under the supervision of some of Europe’s best butchers. When he returned stateside, he settled briefly in South Carolina, but ended up returning to Louisiana. He’s worked for Donald Link, John Folse and was even a professor at the Chef John Folse Culinary Institute at Nicholls State University. Since 2017, he’s been executive chef of Cavan Restaurant and Bar in New Orleans, which feels like an upbeat, fun dinner party set in a 19th Century Garden District mansion. Richard plans to prepare a twist on his Louisiana crawfish king cake with a mixture of crab, crawfish, oyster, shrimp and caviar at the Great American Seafood Cook-Off, Saturday, August 3, 2019. “My parents are thrilled, and I know my grandfather would be so proud,” he said.

Louisiana Restaurant Association | a la carte | Summer 2019

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— W O N K E H BE IN T HESE LRA EXPO

USE T ! Y D A E R U O Y T E G O FA QS T

Q WHAT ARE THE SHOW DATES/TIMES FOR THIS YEAR’S LRA EXPO? LRA EXPO is held at the New Orleans Morial Convention Center (Halls I-J) A The at 900 Convention Center Blvd., New Orleans, LA 70130. Show hours are as follows: • Saturday, August 3 from 11 a.m. – 5 p.m. • Sunday, August 4 from 11 a.m. – 5 p.m. • Monday, August 5 from 10 a.m. – 3 p.m.

Q What is the admission price? Can I get a discount? register before August 3, price of admission is only $25. Onsite registration goes A Ifupyou to $40. If you are an LRA Restaurant Member, you can get in for FREE! LRA Restaurant Members receive up to four free passes to the LRA EXPO. Just bring your e-mailed confirmation or have your photo I.D. to pick up your badge onsite at EXPO Registration in the lobby of Hall I. To register, visit www.LRAEXPO.org.

Q Is this event open to the general public? Can I bring my children? EXPO is not open to the general public – all attendees must be employed in the A The foodservice, hospitality or tourism industry. No one under 18 years will be admitted, including infants in strollers or in baby carriers/slings. No exceptions! Some EXPO exhibitors will serve alcohol samples. YOU MUST BE 21 TO CONSUME.

Q What is the dress code for this event? A Dress for exhibition hall and Kitchen Counter is professional/casual business attire. Q Where can I reserve a hotel room? EXPO Headquarter Hotel is the Hilton New Orleans Riverside, 2 Poydras St. in A The New Orleans. The link to reserve your room and information about smaller room blocks can be found online at www.lra.org/hotels-and-parking.

Q How will I get to the Convention Center every day? EXPO Shuttle Bus Service is a free service for all LRA EXPO exhibitors and attendees A The and will travel to and from the LRA EXPO for the entirety of the show days. The shuttles will run about every 15 minutes beginning at 8 a.m. and concluding at 6 p.m. each day (Saturday – Monday).

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Q Is there an app for #LRAEXPO19? We have an LRA EXPO app that will allow you to have all A Yes! the show details in the palm of your hand. In the app store, search “LRA EXPO 2019” and download the app, or access the app directly by scanning the QR code to the right! Visit www.LRAEXPO.org for other effective planning tools.

Q Where are the drop-off and pick up points of the EXPO Shuttle Service? A The shuttle service will pick-up at the following locations:* • EXPO Headquarter Hotel- Hilton New Orleans Riverside ° Pick-up point: Hotel entrance • Harrah’s Casino Parking ° Pick-up point: Across from the Riverwalk corner of Notre Dame & Convention Center Blvd. • Riverwalk Parking ° Pick-up point: Corner of Notre Dame & Convention Center Blvd. • AMPCO System Parking – Hertz Building ° Pick-up point: across from Hall C, corner of South Diamond and Convention Center Blvd.

Q Where can I park if I prefer to drive? A Parking is available at the following locations for a small daily fee: • • • •

Convention Center parking across from Hall H Jazz Parking next to Convention Center parking area across from Halls I-J AMPCO System Parking, Hertz Building Riverwalk Parking

to make this trip a mini-getaway. What else is happening Q Iinwant New Orleans during the weekend of the LRA EXPO? your time in New Orleans by being tourist after the EXPO show hours are A Celebrate complete. Some things to check out include:

COOLinary New Orleans for the entire month of August Visit www.coolinaryneworleans.com to see participating restaurants.

Satchmo Summerfest presented by Chevron Visit www.satchmosummerfest.org for more information

Hancock Whitney White Linen night Visit https://cacno.org/ hancockwhitneywhitelinennight for more information.

* Subject to change due to construction Louisiana Restaurant Association | a la carte | Summer 2019

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THE

COUNTER Where cuisine, cocktails and conversation collide

with your hostess

Samantha Carroll of

Elevate Your Game Saturday, August 3 - Noon Three women delve into the challenges they experience running their foodservice businesses, while a life coach shares techniques for maximizing your time. Darienne Mobley, Darienne, Inc. Lisa Boudreaux-Lecoq, The Gilded Artichoke Betty Nguyen-Archote, Thanh Thanh Restaurant

Cookbook Craze Saturday, August 3 - 1 p.m. Wondering what it would take to make it a reality? Our panel explore the process and commitment necessary to produce the perfect printed culinary representation of your restaurant. Kit Wohl, Arnaud's Restaurant Cookbook & The P&J Oyster Cookbook Poppy Tooker, Drag Queen Brunch, Tujague's & Pascal's Manale Restaurant Cookbooks Chef Tenney Flynn of GW Fins, The Deep End of Flavor, "fishmonger czar of the Gulf region"

ServSuccess Saturday, August 3 - 2 p.m. In this session, you’ll learn how ServSuccess certifications can transform into a passport to better opportunities.

How to Build a High Functioning Restaurant Management Team Saturday, August 3 - 3:30 p.m. This session will discuss the who, what, when, why and how of building an effective management team and how to keep them motivated. David Scott Peters, Creator of the Restaurant Prosperity Formula™

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How to Price a Profitable Catering Proposal Sunday, August 4 - 11:30 a.m. A Dallas-based catering consultant known as the Catering Coach, who has experienced sales growth every year for 26 years, will share her expertise to help attendees price their catering proposals for the most profits and the most client satisfaction. Sandy Korem, owner of The Festive Kitchen

Pouring Profitability Sunday, August 4 - 1 p.m. You’ll hear from two leading industry experts about trends and best practices to garner more profits for your restaurant, bar or hotel business. Join Robert LeBlanc and Kirk Estopinal for this insightful and relevant discussion of lessons learned and critical behaviors to drive profitability. Robert LeBlanc is the CEO & Creative Director of LeBlanc+Smith Kirk Estopinal is the co-owner of Cure New Orleans

Taking Over the Reigns Sunday, August 4 - 2 p.m. During this session, you'll hear stories from the next generation. Learn how they honor their parent's legacy and innovate to serve an evolving dining public. Morgan Moss, Owner, Myrtles Plantation & Restaurant 1796 Monique Rodrigue Ricci, Marketing Manager, Acme Oyster House

Advancing Apprenticeships Sunday, August 4 - 3 p.m. Learn how to use the apprenticeship model to help attract new talent, improve job satisfaction and reduce employee turnover. John Shortt, National Restaurant Association Educational Foundation Expert

2019 LRA EXPO PELI Awards Sunday, August 4 - 4 p.m. New this year, the PELI Awards are the LRA EXPO’s version of the Oscars for exhibitors. During this brief ceremony, a PELI (short for pelican) will be awarded to the best of in five categories—the Bayou (1 booth), the Lake (2-4 booths), the Gulf (5+ booths), the Tech (best use of technology) and the Social (most engaging booth staff). Louisiana Restaurant Association | a la carte | Summer 2019

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AS OF JULY 9, 2019 EXPO SPONSORS IN RED 4P Restaurant Growth & Development

707

A Comfort Place

1403

Cayard’s Inc.

1027

Certified Louisiana Program

437

Certified Louisiana Program

537

Accounting Services Unlimited LLC 1117

Certified Louisiana Program

637

Accounting Services Unlimited LLC 1118

1137

A La Carte Foods Properties LLC

1519

Excel Dryer/ Southeast Electrical Group Inc.

317

Expo Enterprise Inc.

1227

Ferrellgas/Blue Rhino

414

Frenchy’s Sausage Company

726

Fresherly LLC

1218

Fruit Fly BarPro

1400

FSMA Produce Safety/Louisiana Department of Ag & Forestry

637

Gasket Guy of Louisiana and Mississippi

716

GetPikl’ed LLC

1302

GoDaddy MSH Inc.

1014

Action Specialties LLC

1000

Chef John Folse Culinary Institute - Nicholls State University

ADS Systems LLC

704

Chops Cajun Seasoning

1300

AI Care LLC

314

Chow Purchasing Group LLC

1307

Ajax of Louisiana

1005

City Gelato

437

207

Coca-Cola Bottling Company UNITED

917

Community Coffee

219

Community Coffee Trolley

237

Goldman Sachs 10,000 Small Businesses

227

Complete Signs

436

Gotze

805

Computer World Inc.

514

Great Southern Industries Inc.

1317

ConnectMe Solutions

1231

GWBD LLC/Tripchat app

1203

HAMCO of New Orleans

709

Hayden Valley Foods

1326

Heartland Payment Systems

617

Heritage Service Group

1126

HIMI Products

1402

Homer Laughlin China Company

937

HOODZ of Greater Baton Rouge

209

Hotel & Restaurant Supply

1037

HST Business Solutions

828

Huhtamaki Foodservice

714

Alabama Restaurant and Hospitality Association Alack Culinary Equipment & Supplies

325

Alma Grown

1201

ALSCO Linen & Uniform

1330

American Luxury Limousines LLC 1401 Angelica Manufacturing LLC

1331

Auto-Chlor System LLC

1125

Continental Equipment Company LLC

1003

Baecon/MJ’s Cafe

437

Cool-A-Zone

308

Barry Callebaut

1606

Cotecna Inspection

629

Baumer Foods Inc. (Crystal)

319

Crescent Business Machines

826

Ben E. Keith Company

525

Custom Apparel

1109

Ben E. Keith Company

425

Dani Cakes Bakery

537

Benny’s Original Meat Straws

1301

DBC Corp - Pirouline

731

Bissell Commercial

708

Decatur Espresso

1414

Blendco Inc.

1437

DiningEdge

315

Bonnecaze Farms LLC

418

Dip Me

437

Borden Dairy

1315

DocuMart

516

Infinite Creative Enterprises ICE Signs

120

Brandon Company

1327

Double D Meat Company

836

Infinity Massage Chairs

615

DR Delicacy

1337

ItalCrust/Sinco Inc.

1515

Caire Hotel & Restaurant Supply Inc.

1025

Cajun Dan’s Gourmet Fine Foods LLC

Dynamic USA

1002

J Welch Farms

1031

537

Ecolab Inc.

715

J.R. Simplot Company

515

Capital One

1015

Eiserloh Company

1508

Kleinpeter Farms Dairy LLC

537

Capital One Bank

400

El Matador Foods Inc.

914

L.H. Hayward & Company

1527

Capitol City Produce

1219

Elite Hemp CBD

607

La Valle Foods USA

1017

Cappuccine Inc.

1216

EmberGlo - A Division of Midco International Inc.

815

Landry Vineyards LLC

437

Encore Loyalty

627

LanYap Brands Corp/Cajun Tyme

537

LDAF- Weights and Measures Division

1537

Cartozzo’s Bakery & Food Service 1303 Casafina Living Inc.

519

Cater 2 Cater

116

20

Louisiana Restaurant Association | a la carte | Summer 2019


Oasis Foods Inc.

1104

Sonitrol of New Orleans

1531

Ochsner Eat Fit

608

Southern Eagle Sales & Service

407

Ochsner Health System

609

1537

OkStraw Paper Straws

1107

Southern Gourmet Cookie Company

616

1537

On The Town Concierge

215

Southern Ice Equipment Distributors

1625

Leidenheimer Baking Company

1325

Orleans Coffee dba Parish Coffee 614

Spillover Marketing

225

Leson Chevrolet & Leson ISUZU

1436

Ovation Up Inc.

705

Surface Systems Inc.

1206

Lighthouse Louisiana

1008

Padilla Import Sales Marketing

728

Swamp Dragon LLC

1100

Loomis U.S.

830

Pak-Sher

1608

Sweet Mesquite Bakery Inc.

808

Loop Linen Service Inc.

518

PB Technology

1728

Swerve

1406

Lost Vineyards Imports

408

PepsiCo Food Service

501

PermaDrain LLC

701

Sysco Food Service of New Orleans

825

PJ’s Coffee Airstream

1615

Sysco Food Service of New Orleans

925

Plate IQ

1115

T.A. Dowd Brokerage LLC

1517

PMR Inc.

837

TFGroup LLC

1424

Pontchartrain Systems LLC

517

Porchjam Distillery

637

The J.M. Smucker Company/ Folgers

1507

Thompson Packers Inc.

801

LDAF-Meat and Poultry Inspection Program

1537

Louisiana Cookin’ Magazine

1616

Louisiana Department of Environmental Quality Louisiana Department of Health

Louisiana Department of Ag & Forestry

637

Louisiana Egg Commission

637

Louisiana Fish Fry Products

417

Louisiana Gas Association

325

Louisiana Hospitality Foundation 1329 Louisiana Kitchen and Culture LLC 1516

Port Orleans Brewing Company

637

Precision Software Innovations LLC

Toast

1119

1036

Tony Chachere’s Inc.

324

Louisiana Restaurant Association 401

Presto-X

1102

Tower Isles Frozen Foods LTD

727

Louisiana Restaurant Association Education Foundation

Prfi-Card-Kit

1417

True Food Service Equipment

601

Prop & Peller Pretzels

1505

U.S. Cooler

1019

Reily Foods Company

1618

Uber Eats

1309

Reinhart Food Service

1425

Ultrafryer Systems

702

Restaurant Activity Report

1214

Restaurant Technologies Inc.

605

Uncle Larry’s Food & Spice Company LLC

437

Restaurant365

1627

Uncommon Threads

1001

UnitedHealth Group - Optum

307

University of Holy Cross

1137

US Foods

1101

USCIS E-Verify

316

Waitr Inc.

1009

Welcome Dairy

916

White Towel Services

509

WoolGuard Hood Filters

737

Zoe Foods LLC

437

Louisiana Lagniappe Foods Louisiana Office of Tourism

Louisiana Restaurant Association Self Insurer’s Fund Louisiana State University/ LSU AgCenter & LA Sea Grant

537 1237

1137 401 1626

Louisiana Sweet Potato Commission

537

Magic Seasoning Blends

1419

McCormick/Zatarain’s

725

McIlhenny Company

1215

MDR Sterling

905

MillerCoors

1525

MLS Direct Network

306

MMI Culinary Services

507

Mudbug Plumbing Repair Inc.

1116

Revel Systems

700

Reverse My Fees LLC

415

Rhineland Cutlery

901

River Parish Disposal

1409

Royal Bee

606

Russian Blue Diamonds

1407

RX Music

809

Safeway Used Oil

1319

Natalie’s Orchid Island Juice Company

915

Schneider Paper Products Inc.

904

Natchitoches Meat Pie Company

637

Second Harvest Food Bank

337

Natco Food Service Merchants

1225

ServSafe Alcohol

309

Sewerage & Water Board of New Orleans

1614

Shader Productions

618

Shipshape Urban Farms

1604

Sika Corporation

819

Smart Buffet Ware LLC

625

Smart.Market Inc

706

SmokinTex LLC

800

Solink

406

National Fruit Flavor Company Inc. 718 Neil Jones Food Company

1506

New Orleans Roast LLC

127

NOCHI

1137

NOLA Restaurant Supply & Design

1415

Nora Vaden Holmes Insurance Agency

1418

North American Beverage Company

1336

®

Louisiana Restaurant Association | a la carte | Summer 2019

21


PREVIEW OF #LRAEXPO19—

WHAT PRODUCTS ARE IN STORE FOR THIS YEAR’S SHOW? By: Elizabeth Hover

Are you ready for the 2019 LRA EXPO? We sure are! Make the most of your shopping experience by getting a sneak peek at some of the newest products being highlighted at the EXPO. Note your favorites on the LRA EXPO app (details on page 15) and visit their booths this August 3-5!

OKSTRAW JUMBO SIZED PAPER SPOON STRAWS Booth 1107 These straws are the perfect eco-friendly companion for premium cocktails and any crushed ice drink! OKStraw’s goal is to help eliminate the 500 million disposable plastic straws that Americans consume each day. Made of food grade paper and 8 inches long, they are the perfect straw for a tall Old-Fashioned glass, Collins glass, Highball glass or Pint glass. Built with industry leading x 4 ply paper straw technology— these straws are unbreakable.

HOMER LAUGHLIN GALA DINNERWARE Booth 937 Homer Laughlin is proud to announce its lightest-ever dinnerware—Gala®! Gala is the ultimate accompaniment for high-end restaurants, other white-tablecloth environments, all catering and banquet operations, and any other dining occasion. It’s also made in the U.S.A.—a claim no other large dinnerware provider can offer.

SOUTHERN ICE EQUIPMENT DISTRIBUTORS MULTIPLEX FRESHBLENDER Booth 1625 This Multiplex FreshBlender is a self-serve system that allows customers to create their own smoothies in less than two minutes. In just a 20” x 39” footprint, the FreshBlender integrates refrigeration, ice making, blending, dispensing and digital controls for hundreds of self-served drinks per day. It’s a turn key that delivers fresh, delicious, made to order cold beverages through a highly intuitive, user friendly system that is easy to install and maintain.

WHITE TOWEL SERVICES TERRY COTTON REFRESHMENT TOWELS & TOWEL WARMER Booth 509 The 100% terry cotton refreshment towels and the deluxe towel warmer are sure to turn your visitors into repeat customers! Serving a hot or cold refreshment towel before or after a meal helps restaurants stand out and give customers a luxurious dining experience.

DANI CAKES BAKERY GLUTEN & SOY-FREE ROUX Booth 537 Dani Cakes Bakery is a home-based allergy friendly bakery located in Broussard, Louisiana. With no gluten or soy, this allergy-friendly roux is perfect for the upcoming gumbo season!

22 These are only a small sampling of Louisiana the Restaurant great products Association | a you la carte will | Summer find 2019 at the LRA EXPO—hundreds of booths will have a product and/or service to fit every restaurateur’s need. See you there!


Louisiana Restaurant Association | a la carte | Summer 2019

23


2019

PAC

T H E

PARK

Your pass to VIP status during the EXPO

Enjoy the good things in life by taking a walk through the lush National Restaurant Association Political Action Committee (Restaurant PAC) Park during the EXPO. PAC the Park is an exclusive hospitality suite located right on the show floor complete with cuisine, libations, games and friends— the perfect picnic!

Host Committee

Sponsors

Ralph Brennan Katy Casbarian Tommy Cvitanovich John Eastman Mickey Freiberg Greg Hamer

Tony Abadie Bruce Attinger Keith Bond Michael Boudreaux Dickie Brennan Alan Guilbeau

Brenda Hamer Stan Harris Octavio Mantilla Greg Reggio Melvin Rodrigue Paul Rotner

Rob King Mark Latter Mike Maenza John O’Meara Peter Sclafani Randy Stein

Park Ranger−$1,000+*

You and three guests will experience the amenities of the NRA PAC the Park for the entire three-day EXPO. At this level, you will be recognized as a member of the host committee.

Adventurer−$500*

You and a guest will experience the amenities of the NRA PAC the Park for the entire three-day EXPO. At this level, you will be recognized as a sponsor in all PAC the Park materials/signage.

Recreator−$250*

You will delight in the camaraderie, cuisine, libations and other amenities for the three-day EXPO. For more information about how you can support the National Restaurant Association PAC and take advantage of PAC the Park, contact Wendy Waren at wwaren@lra.org.

24

Louisiana Restaurant Association | a la carte | Summer 2019

*Prior authorization is required. Under federal guidelines, contributions to the Restaurant PAC must be personal and may not come from a business or corporation.


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 | Summer 2019

www.thompack.com

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We know that

running a restaurant, is about more than just great food.

presented by

Monday, August 5, 2019 LRA EXPO

That’s why we are here to support you with great people, products and service! Get it right from us.

WINNER & RUNNER-UP will share $2,000 in cash & prizes

All bartenders will receive stipend post-competition.

R E I N H A RT N E W O R L E A N S D I V I S ION 918 Edwards Ave., Harahan, LA 70123 | 800-488-3988 rfsdelivers.com | tracsdirect.com

ReinhartAd_122016.indd 1

Sponsored by

to

craft beers Enjoy the ales, lagers, IPAs and more as the Louisiana Brewery Trail joins the

FOODSERVICE & HOSPITALITY MARKETPLACE

The craft beer renaissance is upon us!

26

Louisiana Restaurant Association | a la carte | Summer 2019

12/22/16 10:40 AM


Serving your restaurant with amazing business solutions. With Heartland on your side, we guarantee your restaurant will be equipped with the best payments, payroll, point-of-sale, customer engagement and lending products in the industry.

Product features include: Payments: · Contactless Payments: Enhance your diners experience from ordering to checkout with quick, efficient and secure technology. · Mobile Payments: Accept mobile payments in minutes right on your phone or tablet in two easy steps. · EMV Speed and Security: Process EMV card payments 4 times faster than the industry average while keeping customer data secure. Payroll+HR: Reduce administrative tasks and ensure your business is compliant with Heartland’s payroll processing and HR administrative tools.

Point of Sale: Choose from a full stack of restaurant management platforms allowing you to capture, view, analyze and take action based on your needs. Customer Engagement: · Analytics: Leverage your restaurant’s data to predict and understand guest behavior with an easy-to-implement and powerful system that efficiently compiles information in a way that’s useful to you. · Gift+Reward Features: Attract new customers and turn patrons into loyal fans with customer engagement solutions. Lending: Secure loan terms and rates with one of Heartland’s reputable lending partners.

© 2018 Heartland Payment Systems, LLC

Louisiana Restaurant Association | a la carte | Summer 2019

27


Products and People

to fuel foodservice success.

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

Visit PerformanceFoodservice.com today to see the ways we can help you.

Performance Foodservice has national reach with local service and customized products to make every location a line-out-the-door success. Choose the A PERFORMANCE FOOD GROUP COMPANY 800-395-2276 foodservice leader with over 100 years of experience 28 Louisiana Restaurant Association | a la carte | Summer 2019 feeding our customers’ dreams.


We’re your Partner in growing profits! we’ve lowered our rates again to help better manage your costs. best-in-class customer service complimentary safety services local claims handling dividend potential For a quote, contact us at (504) 454-2277 or lrasifquote@lra.org. Louisiana Restaurant Association | a la carte | Summer 2019

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LRA SIF rewards claims-free track records For 21 years, safety dividends have been distributed to Louisiana Restaurant Association Self Insurer’s Fund (LRA SIF) members. Those who filed no claims in 2018 had a loss ratio that didn’t exceed 50 percent, implemented a written safety program, post-accident drug and alcohol policy, and use of the Second Injury Fund Questionnaire, received a dividend this year. Safety awards are distributed to members who fulfilled these criteria, which many of them display in their establishments as a point of pride. Their compliance is rewarded with an additional dividend of up to five percent. More than 2,100 locations of LRA SIF members met the challenge and received a safety dividend. This is evidence that the majority of LRA SIF members promote and provide a safe working environment for their staff.

Did you know that the LRA SIF covers retail operations such as Fleurty Girl boutiques? Owner Lauren Haydel proudly shows off her safety award.

First AID

First aid is basic medical care for minor injuries or emergency care for

more serious injuries or illnesses before advanced medical treatment can be provided.

Use Personal Maintain First Control bleeding Aid Supplies Protective Equipment with pressure

Cool burns with water

30

Treating heat exhaustion or stroke

Louisiana Restaurant Association | a la carte | Summer 2019

Perform abdominal thrusts for choking


OVER

30 years EXPERIENCE

WE BRING

Recipes

TO LIFE

DRY SEASONINGS

BREADINGS & BATTERS

DINNER MIXES

BREAKFAST & BAKING

Delivering quality ingredients, superior products, and custom private blends.

Louisiana Restaurant Association | a la carte | Summer 2019

SALES@LHHO.COM | 504.242.8888 | GULFCOASTBLENDERS.COM 7801 TOWNSEND PLACE, NEW ORLEANS, LA 70126

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From June 1 to November 1 each year, the possibility that we’ll have to pack up our families and businesses and clear out of South Louisiana is very real. Many of us have been through the “big one” and our older members may have been through several major storms. The 2019 season is forecasted to be below average, with 13 tropical storms—five of which are expected to become hurricanes and two of those forecasted to be major hurricanes (Category 3 or above). It’s important that we don’t let those events get too far from our minds as time goes on. The trials were many and collectively as an industry, the times following them were definitely some of our hardest. What should you be doing right now to prepare? • First, you need to meet with your commercial insurance agent to ensure that your coverage is up-to-date. Find out if you are covered for wind, flood and fire damage and what your coverage for these damages are. • Second, don’t keep a large inventory of food. Food spoilage not only results in the loss of product, but potentially the loss of coolers and refrigerators. Ask your suppliers and distributors what their emergency plan entails. • Identify your emergency preparedness team. These are key staff members who are willing to stay behind and secure the premises and be the first back in to re-open. • Have a shut-down plan. This outlines who does what in securing the location and handling technological matters such as: backing up your POS, batching out your credit card transactions, capturing your payroll information and securing your technology

32

equipment. Thumb drives and laptops are recommended for these members during evacuation. • Keep staff contact information. It is helpful to have an idea of where your staff is going to evacuate, have their cell numbers and also the phone numbers of family members with whom they may be staying. • Consider utilizing your Facebook business page or Twitter account for your staff to communicate during an event. Cell phones may not be reliable, given tower outages or overloads. If evacuation is necessary: • Change your outgoing message on the phone or reservation line and cancel your reservations/ parties. • Empty the ice machines and coolers. • Flip the breakers to the off position to reduce chance of fire. • Grab your important documentation—insurance policies, payroll, etc. These are just the highlights of what you can do to prepare and reduce your losses during a weather event. There are so many aspects of emergency preparedness and it varies depending on your operation, number of locations and proximity to the Gulf of Mexico. Four things we all can do are: consider, think, discuss and act. It may not be fun, but it is completely necessary.

Louisiana Restaurant Association | a la carte | Summer 2019


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 more than 370 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, 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 Fort Lauderdale Gulfport Houston Irvine Kansas City Las Vegas Los Angeles Louisville Memphis New Jersey New Orleans New York Orlando Philadelphia Phoenix Portland Sacramento San Diego San Francisco Seattle Tampa Washington, DC Louisiana Restaurant Association | a la carte | Summer 2019

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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!

LaRestaurantAssoc

LRA Chapter Update We’ve surpassed the halfway point of 2019, and your Chapters have been abuzz with fundraisers and events! Check out what they’ve been up to and what’s on the horizon to add to your calendar! ACADIANA CHAPTER: SAVE THE DATE: The Acadiana Chapter will host the Third Annual Acadiana Food & Wine Soiree November 6 at the University of Louisiana Student Ballroom. Tickets are $50 and on sale now. Attendees can enter the 52 Weeks of Dining promotion for just $10. The winning ticket will be drawn at the Soiree and the winner will receive 52- $100 gift cards to some of Acadiana’s best restaurants.

LaRestAssoc LaRestAssoc LaRestaurantAssoc Louisiana Restaurant Association

Back Talk Dear Stan, Please allow me to extend my sincerest gratitude to you and the team at the LRA for your extra efforts to promote Dinner of the Century, our annual fundraiser for the Chef John Folse Culinary Institute at Nicholls State University. As we approach our 25th anniversary, I’m proud to call you a friend of the Culinary Institute. Chef John Folse Dear LRA Hospitality PAC, Thank you for your contribution to my campaign fund. Your contribution will help make my Senate campaign a great success and I greatly appreciate. Reid Falconer, District 89 Louisiana House of Representatives Dear LRA Hospitality PAC, Thank you for the generous donation to my campaign for re-election. It is truly an honor to continue serving as a Louisiana Senator and work on the important issues that affect our district and state. Gary Smith, Jr., District 19 Louisiana State Senate Dear LRAEF Directors, I would like to extend my sincere thanks for the grant for the Spring cycle. Funds from the LRAEF helped our students in their efforts to further their understanding of the ProStart curriculum and prosper in their current job training. Thank you again for such generous support from the LRAEF.

BAYOU CHAPTER: SAVE THE DATE: The Seventh Annual Culinary Showcase presented by Taco Bell is scheduled for August 21, 5:30-9 p.m. at Cypress Columns in Gray. Join the Bayou Chapter for delicious cuisine, cocktails, music, cooking demonstrations, live and silent auctions—all the benefit the LRA Education Foundation. Tickets are $25. Restaurants interested in participating can contact Brittany Ford at bford@lra.org. CENLA CHAPTER: The 25th Annual Taste of Mardi Gras event was a tremendous success! Over 20 restaurants participated and served delicious tastings of their signature dishes enjoyed by the crowd of 1,500. The event raised over $35,000 for the LRA Education Foundation and partner organizations. GREATER BATON ROUGE CHAPTER: The chapter hosted its annual golf tournament at the University Club in Baton Rouge on April 1 and raised over $53,000 for the LRA Education Foundation. In April, the chapter held a social and practiced their swings at the newly-opened Topgolf facility. We have an exciting new Fall fundraiser in the works! Stay tuned for details. GREATER NEW ORLEANS CHAPTER: In June, the GNO Chapter hosted its annual New Orleans City Council Luncheon at Palace Café. The event also included members of the New Orleans Legislative Delegation. LRA President & CEO Stan Harris commended them on their support for the package of infrastructure bills and thanked the council members for their work on matters that affect our members’ businesses daily. Join us September 9-15 for Restaurant Week New Orleans sponsored by the LRA Greater New Orleans Chapter in partnership with New Orleans & Company. Throughout the weeklong celebration, some of the best restaurants in New Orleans offer special Prix-fix menus for $20 or less for a two-course lunch or $39 or less for a three-course dinner. Restaurants interested in participating can contact Ellyn Davis at edavis@lra.org. SAVE THE DATE: The 35th Annual LRA Golf Tournament is slated for October 17 at Bayou Oaks at City Park. If you need further information, contact Ellyn Davis at edavis@lra.org. NORTHSHORE CHAPTER: SAVE THE DATE: Benedict’s Plantation will be the site for the Northshore Chowdown: Taco Takeover September 19. Restaurants interested in participating can register by visiting LRA .org (upcoming events). For more information, please contact Ellyn Davis at edavis@lra.org. SOUTHWEST CHAPTER: The fifth annual Southwest Chapter Legacy Dinner will be held this Fall. Stay tuned for details!

Aimee Summerlin, ProStart Instructor Eunice Career & Technical Education Center

34

Louisiana Restaurant Association | a la carte | Summer 2019


LRA Member Spotlight: Mitch Rotolo Jr. By Wendy Waren Who doesn’t love pizza? It’s the perfect combination of cheese, sauce, toppings and crust. When it’s hot out of the oven, it’s hard not to wait those precious minutes to avoid scorching the roof of your mouth. But the crust is the delivery system of deliciousness. It’s often debated among connoisseurs with some favoring thin, while others thick and doughy. Rotolo’s Pizzeria and the newer Rotolo’s Craft and Crust is neither, but a perfect in between crust that summons mouth’s to water in anticipation. Mitch Rotolo opened his first Rotolo’s Pizzeria 21 years ago and currently has 25 pizzerias, which are now mostly franchises. His namesake, Mitch Rotolo Jr., has evolved the brand into Rotolo’s Craft and Crust with five locations. Mitch Jr. started tossing pizza when he was just seven years old, and now at 31, he’s the Vice President of Research and Development. But there’s more to his story than what his dad called “inheriting his job.” His passion for the pie seems to know no bounds. “It was pretty sweet growing up with pizza as the family business,” Mitch Jr. said. “I worked there part-time when I was in school, but my dad said that he didn’t want me to accept that working in the family business was the only choice.” After going to college and getting his business degree, he decided though that the family business was where he wanted to be. “We’re proud to be from Louisiana and my name is on the sign. Why wouldn’t I want to be a part of that?”

Mitch Jr. is a six-time world-record champion of the Pizza Games, held in Las Vegas, annually in conjunction with the International Pizza Expo—the largest pizza show in the world. At the 2017 games, he hand-rolled and tossed out five pizza crusts from 12-ounce dough balls to cover five 12-inch pizza screens…in a mere 23.4 seconds. He’s one of the only Americans on the World Pizza Team (invitational only honor). The team is filled with pizzaiolos from around the world and has competed in Parma, Italy at the Pizza World Championship for the past four years. Attending national and international events and seeing the trends inspired him to aim higher for the Rotolo’s Brand and the Craft and Crust concept was born. He’s even studied under first Pizza Master in the U.S. Tony Gemignani at the International School of Pizza in San Francisco, California. He’s a certificated pizzaiolo or someone who makes pizzas in a pizzeria. “I thought we could elevate our product and have a great atmosphere to enjoy it in,” he said. “My dad told me though if you do it, do it, there will be no halfassing it.” Mitch Jr. was named Pizza Today’s Young Entrepreneur of the Year in March, but he made such an impression on his peers and the committee, that when they voted to determine who would grace the cover of the July 2019 issue of Pizza Today, they chose him. Mitch Sr. said, “I’m doing what I love to do, figured out a way to make a living doing it and work alongside my son,” said Mitch Sr. “Being a member of the LRA has been of great value. I have peers to lean on and staff to stand up legislatively that I could never do alone.”

Louisiana Restaurant Association | a la carte | Summer 2019

35


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 & Services for LRA Members

AFFORDABLE CARE ACT Get the facts and how the federal healthcare law will affect you. www.restaurant.org/healthcare ASSOCIATION HEALTH PLAN Contact your insurance broker and ask for your LRA member UnitedHealthcare quote. For more information, contact Kaley Krause, (952) 912-6784 or kaley_krause@uhc.com LARGE 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@uhg.com PHARMACY DISCOUNT CARD Free program (not insurance) with discounts on most FDA-approved prescription medication. For more info, contact Amy Hathaway at amyhathaway@uhg.com. ADA TOOLKIT Free to Members Call the LRA Communications Department. (504) 454-2277 F.O.G. (FATS, OILS & GREASE) TOOLKIT Free to members Call the LRA Communications Department. (504) 454-2277 PAYMENT & PAYROLL PROCESSING, LOYALTY PROGRAMS Heartland Payment Systems John Reynolds john.reynolds@e-hps.com www.heartlandpaymentsystems.com FEED AMERICA’S CHILDREN HEALTHFULLY Kids LiveWell Jeff Clark (202) 973-5389 jclark@restaurant.org www.kidslivewell.com

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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 WEBSITE ACCESSIBILITY SOLUTIONS Visit adotpro.net/narest to protect your website today. John Guidroz jguidroz@digipromedia.com https://www.digipromedia.com

BEST-IN-CLASS WORKERS’ COMPENSATION PROGRAM 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 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

OFFICE SUPPLIES DISCOUNT Receive dicounts at Office Depot and Office Max store! Text LRASPC to the #555-888 and you’ll get a discount card sent right to your phone. LRA BLOG 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 LABOR & EMPLOYMENT LAW QUESTIONS Fisher Phillips, LLP Steve Cupp 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 WELL-AHEAD LA Participate in Well-Ahead LA and take advantage of resources to help you become a recognized WellSpot. www.wellaheadla.com

DISCOUNTED HEALTH SAVINGS ACCOUNT Visit restauranthealthcare.org/optumhsa

Louisiana Restaurant Association | a la carte | Summer 2019


Advertising Index BEN E. KEITH......................................................................................1

www.benekeith.com (817) 877-5700

BMI..........................................................................................................24

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

CAMELLIA BRAND/GULF COAST BLENDERS......................29

www.gulfcoastblenders.com (504) 242-8888

HEARTLAND PAYMENT SYSTEMS............................................25

www.heartlandpaymentsystems.com (888) 963-3600

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

www.jyplawfirm.com (504) 528-3001

For advertising information please contact Elizabeth Hover, Digital & Social Media Specialist Phone: (504) 636-6571 Email: ehover@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.

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

www.louisianaseafood.com (225) 342-0552

LRA SIF..................................................................................................27

www.lrasif.org

(504) 454-2277 NEW ORLEANS ROAST COFFEE & TEA..................................IBC

www.neworleansroast.com (985) 792-5776

PERFORMANCE FOODSERVICE-CARO..................................26

www.performancefoodservice.com (985) 872-1483

RAISING CANE’S CHICKEN FINGERS.......................................7

www.raisingcanes.com (866) 552-2637

REINHART FOOD SERVICE...........................................................24

www.rfsdelivers.com

THE TASTE OF SUCCESS

Since 1923 solutions and results have been our specialty.

(504) 733-5200

We serve the restaurant and hospitality industry by catering

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

to their specific needs. Choose one of our house specialties

www.sysco.com

like accounting services, business valuation, tax planning,

(504) 731-1015

THOMPSON PACKERS...................................................................23 (985) 641-6640 UNITEDHEALTHCARE.....................................................................7

www.uhc.com

1-866-414-1959

employee benefit planning, succession planning and many other items from our menu of services. Everything is made to order - and with so many years of experience, we can probably offer a little lagniappe too. bourgeoisbennett.com New Orleans 504.831.4949 | North Shore 985.246.3022 Houma 985.868.0139 | Thibodaux 985.447.5243

Louisiana Restaurant Association | a la carte | Summer 2019

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members on the move

Sam Sanders with Permadrain, State Representative John Bagneris, State Representative Joe Bouie, Dwight Barnes and Carla Yibrin with Crescent City Distributing and Craig Dennison with Fair Ground Race Course and Slots sit together during the New Orleans City Council Luncheon at Palace Café on June 19.

Chef Nina Compton and husband Larry Miller celebrate their restaurant, Compere Lapin’s fourth anniversary, Tuesday, June 4, 2019 with a costume contest and DJ Soul Sister.

New Orleans City Councilmember Joseph Giarrusso III of District A speaks to LRA members at the New Orleans City Council Luncheon held at Palace Café on Wednesday, June 19. Chef Tenney Flynn of GW Fins appears on Live with Kelly and Ryan with Kelly Ripa and husband Mark Consuelos June 20 to promote his soon-to-be-released book, “The Deep End of Flavor.” The couple has dined at GW Fins on numerous New Orleans visits.

Lafayette Convention Commission CEO Ben Berthelot, Lt. Governor Billy Nungesser, Senator Sharon Hewitt and LRA President/CEO Stan Harris pause during the Louisiana Seafood Cook-Off festivities June 18, 2019.

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Willa Jean’s Chef Kelly Fields accepts a proclamation from Councilmember At Large Helena Moreno, Councilmember District B Jay Banks and Councilmember District D Jared Brossett in recognition for her James Beard Award at the New Orleans City Council Meeting on May 23, 2019.

Louisiana Restaurant Association | a la carte | Summer 2019


Louisiana Restaurant Association | a la carte | Summer 2019

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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 | Summer 2019

Profile for Louisiana Restaurant Association

a la carte - Summer 2019  

a la carte - Summer 2019  

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