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Louisiana Restaurant Association | a la carte | Winter 2019


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.


Louisiana Restaurant Association | a la carte | Winter 2019

Visit or call 800-525-5583

Louisiana Restaurant Association | a la carte | Winter 2019


Letter from the Chair Dear LRA Members, If you’re reading this you’re probably thinking – the LRA magazine has gotten a makeover! The content within contains a myriad of topics to aid you in your effort to operate more effectively and profitably. I hope you enjoy it as much as I do. As your 2019 Chair, I’m excited to usher in this new era in the history of our association in more ways than just what you’re holding in your hand. This year, we introduce a new educational series called Restaurateurs Rendezvous—the first of which will be February 12 at the Windsor Court in New Orleans called: The Good, The Bad & The Compliant with special guest ATC Commissioner Juana MarineLombard. The second will be held April 30 at the City Club in Baton Rouge called: Restaurateurs Rendezvous at the Capitol. Details for these and others can be found in the LRA SnapShot e-newsletter or revealed in the near future. They are open to all members and are free of charge. While we are enhancing the association’s offering, let me not overlook an opportunity to remind you of what your membership entails. The level of your participation likely depends on your needs—whether that is workers’ compensation insurance, food safety, sanitation and alcohol training, passes to our annual EXPO in August and/or legal and tax guidance. If you are looking to connect in real life (IRL) with your peers, consider becoming active in your local chapter. Our nine LRA chapters are based across the state and are designed to localize your member experience. Participating in my local chapter is where I started my journey to the chairmanship of the LRA and where I came to understand the importance of our committee structure and our fundraising activities—which support the LRA Hospitality Political Action Committee and the LRA Education Foundation. Finally, last year I had the privilege of serving as the chair of the LRA Education Foundation, which is your charitable organization. Attracting young people to rewarding careers in the restaurant industry is the mission of the foundation’s ProStart® Program, offered in high schools across Louisiana. My team at Acme Oyster House and I have had the pleasure of volunteering our time with our local ProStart Programs and if that’s something that interests you, please consider becoming a mentor, volunteer or judge. I’m a firm believer that if you use your membership, you’ll be a better professional and person because of it. If you’ve been a member for decades or days, know that we are a stronger industry because of your involvement. Sincerely,

Paul Rotner Acme Management Group 2019 LRA Chair ProStart® is a registered trademark of the National Restaurant Association Education Foundation.


Louisiana Restaurant Association | a la carte | Winter 2019

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Leading the Way


Introducing Cane


Change Culture in the Kitchen

With a new year comes new leadership! Introducing our 2019 LRA Chair, Paul Rotner, CEO of the New Orleans famous Acme Oyster House.

There’s a new ProStart character in town! Cane is happy to announce a multi-year title sponsorship with Raising Cane’s Chicken Fingers for the annual Louisiana ProStart Invitational.

The kitchen should be a positive, sustainable workplace, but is it? Learn about the code to inspire change in our kitchens.

Louisiana Restaurant Association | a la carte | Winter 2019





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Louisiana Restaurant Association | a la carte | Winter 2019

Louisiana Restaurant Association | a la carte | Winter 2019


Back Talk LRA Members sound off In response to the Member communication introduction of a federal $15/hour minimum wage: Let us decide what to pay our employees based upon individual performance, unit economics and location. –Jane Keller, Jackiana In response to the LRA Awards Reception honoring TABASCO® Brand as 2018 Associate Member of the Year: Thank you so much for a great evening and a phenomenal award. We are honored and flattered. – Mary Beth Farris, McIlhenny Company

#Trending Most engaging Facebook post to date in 2019? Martin “Fess” Sawyer, who stepped behind a French Quarter bar in the 1940’s. It reached 3,178 people, had 79 likes and 18 shares.

Most watched LRA Video to date? LRA President/CEO Stan Harris wishing you— our members—Happy Holidays! 361 Views

Most views of an LRA Instagram post? Video of LRA Northwest Chapter President Darrell Whaley high kicking with the dancing Taco Bell sauce packets at the fall Franchisee Conference in Las Vegas. “Dancing sauce packets? Yes, please. #howdowegetthemhere 339 views

Follow the LRA on social media: LaRestaurantAssoc LaRestAssoc LaRestAssoc LaRestaurantAssoc Louisiana Restaurant Association


Bakery internet with G.O.A.T. cookie Third generation baker David Haydel Jr. and fellow baker Cassie Oskoian were baking cakes the week following Drew Brees’ record breaking game for passing. Jokingly, Oskoian said, “Wouldn’t it be funny if we made a G.O.A .T. [greatest of all time] cookie with the number 9?” Haydel searched the internet, ordered a goat cookie cutter and they set out to make a couple dozen and see how it went. That was early October. Week after week, as excited swelled for the New Orleans Saints, the baking team hand rolled, cut and decorated hundreds of the confections. When Christmas season arrived, the cookie was outfitted with a Santa hat for holiday parties. The cookie spread across social media and garnered a Fox 8 story on the cookie—it was shared more than 500 times in just a few short weeks. According to Google’s list of most-searched holiday cookies in every state, in Louisiana it was Goat cookies. It’s the new year and the Saints made it to the playoffs and Mardi Gras Season is here. The cookie will don a pair of purple, green and gold Mardi Gras beads. How many goat cookies were consumed during the last quarter of the year?

“It was well over 5,000, but we haven’t slowed down long enough to do a proper count.” Louisiana Restaurant Association | a la carte | Winter 2019

- David Haydel, JR.

Louisiana Restaurant Association | a la carte | Winter 2019


2019 LRA


Paul Rotner 2019 LRA Chair Paul is the Chief Executive Officer of Acme Oyster House which has six locations –the most notable being the French Quarter location on Iberville at Bourbon Street. If you’ve ever been, you know that at any time of the day, there’s a line of people waiting to get in and sample those succulent raw oysters and perfectly fried Louisiana seafood. He has been with Acme for 12 years, but his career in the industry spans more than four decades. He recently concluded his term as Chair of the LRA Education Foundation and served as President of the Greater New Orleans Chapter in 2013. He was named the LRA’s Restaurateur of the Year in 2013.


Louisiana Restaurant Association | a la carte | Winter 2019

2019 LRA Officers

Peter Sclafani 2019 Vice Chair

Keith Bond 2019 Treasurer

Peter is the owner of Down South Hospitality 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.

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 2019 Secretary

Michael Maenza 2019 At Large

Michael is the co-owner of Juban’s, Beausoleil, Adrian’s and Christina’s Restaurants in Baton Rouge. He has recently completed his term representing the LRA Education Foundation on Louisiana Workforce Investment Council and has been appointed to serve on the Louisiana Seafood Promotion and Marketing Board representing the LRA . He is a Past President of the Greater Baton Rouge Chapter, and he has chaired several board committees.

Michael is the owner of SWEGS Kitchens, MMI Culinary, Mr. Mudbug and 12 Seasons Catering Companies. He serves 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.

Louisiana Restaurant Association | a la carte | Winter 2019


Minimum wage bill introduced in Congress Recently, Rep. Bobby Scott (D-Va.), the new chairman of the House Education & Labor Committee, unveiled a centerpiece of the House Democrats’ labor agenda: raising the national minimum wage to $15/hour and eliminating the tip credit. The measure is expected to eliminate the tip credit and phase in the $15 minimum wage increase over six or more years, which then would be indexed for inflation. The proposal could conceivably pass in the House of Representatives, but it’s doubtful it would attract enough support to pass in the Senate. Moreover, in the event that Congress passed the legislation, or a similar version, President Trump could veto the measure. Restaurants offer a pathway to the American Dream, providing millions of people with a first job or the opportunity for a second chance. However, for restaurants to continue to help their people succeed, the country needs a common sense and balanced approach for raising the minimum wage: $15 in New York City is not equivalent to $15 in Jackson, Mississippi. The economic environment is different in each state, and restaurants require flexibility to overcome those unique challenges and realities.

State Restaurant Associations to attend those sessions and provided feedback. Most recently, DOL sent its proposal to the White House Office of Information and Regulatory Affairs for review, mandatory prerequisite before DOL can issue a proposed rule and solicit public comments. DOL hasn’t officially released the new salary threshold it intends to propose, but Acosta has stated publicly that it should be in the low to mid $30,000s.

Public Affairs Conference March 27-28 Melvin Rodrigue of Galatoire’s Restaurant serves as this year’s National Restaurant Association Public Affairs Conference Chair, to be held March 27 and 28 in Washington, D.C. Nearly 30 LRA Members have registered to attend the two-day event which will include a “kitchen table discussion” that resembles the Sunday political talk shows, such as Face the Nation and Meet the Press.

If Congress drastically increased operating costs, then small businesses could be forced to hire fewer people, reduce hours, or even close their doors. The National Restaurant Association is proactively working to ensure that the White House and members of Congress understand the potential economic ramifications associated with hiking the federal minimum wage and how it could particularly harm small job-creators. DOL overtime rule The U.S. Department of Labor has taken another step toward rewriting the white collar exemption regulations originally promulgated in the Obama Administration, commonly referred to as the “Overtime Rule.” Issued under the Fair Labor Standards Act, the regulations implement exemptions from the overtime pay requirements for executive, administrative, professional and certain other employees. The 2016 rule, permanently enjoined by a Texas District Court, would have doubled the minimum salary level for exempt white collar employees to $47,000 a year from $24,000 a year. The salary threshold also would have automatically increased every three years.

The Association’s invited guests include: Moderator: Margaret Brennan, host of the CBS Sunday talk show, Face the Nation; Democrat panelist: Stephanie Cutter, senior adviser to former President Barrack Obama, and Obama 2012 deputy campaign manager. She has been a regular commentator for ABC News, ABC’s “This Week with George Stephanopoulos” and CNN; and Republican panelist: Alex Castellanos, a top consultant for former President George W. Bush, former Senate Majority Leader Bob Dole and former governors Mitt Romney and Jeb Bush. He co-founded the influential consulting firm Purple Strategies and frequently appears on NBC’s Meet the Press and ABC News. Visit for details.

Labor Secretary Alexander Acosta began the process of amending the rule in 2017. Last fall, DOL conducted “listening sessions” across the country to gather additional information. The Association partnered with


Louisiana Restaurant Association | a la carte | Winter 2019

Quicken your bottom line’s pulse While Mother’s Day still holds the title of most popular holiday to dine out, one quarter of Americans are destined for restaurants this Valentine’s Day and that means big business. This year, Valentine’s Day lands on a Thursday, which means restaurants can extend their offerings throughout the weekend and garner more traffic. Here are some marketing ideas to further capitalize on this busy holiday in advance of the night of: Offer other add-ons for early bookings. The earlier someone books a reservation, the better handle your restaurant managers will have on the evening. Encourage diners to book at least two weeks out by offering up specials like a free glass of wine or dessert on the house if you make your reservation by a certain date. A survey by the National Restaurant Association revealed:


of consumers say they pick their favorite restaurant or their companion’s favorite restaurant for their special meal.

21% select a restaurant with a romantic atmosphere, followed by restaurants that offer special menus or promotions (13%), restaurants picked by their companion (12%) and a restaurant they haven’t been to before (11%). The most romantic restaurant in Louisiana? According to the Reader’s Digest list of “Most Romantic Valentine’s Day Restaurants in Every State,” Chef Susan Spicer’s Bayona Restaurant is the Louisiana standout. In the 225-year-old Creole cottage on Rue Dauphine in the French Quarter, Bayona’s culinary team offers a divine prix fixe menu for the occasion which is paired with wines.

Partner with other local businesses to crosspromote your offerings. Get to know the neighborhood florists, jewelers and musicians, and come up with ways that you can each advertise for one another. For example, give out roses from the neighborhood florist to all outgoing guests, and in exchange, ask your florist to include a special discount card for your restaurant in each flower order in the weeks leading up to Valentine’s Day. It’s a win win. Make sharing easy. On a night like Valentine’s Day, it’s common for couples to want to split dishes. If you’re offering a tasting menu, make sure everything is easily shareable or comes in multiples of two. If you’re sticking with a la carte, think about serving half portions, or samplers, to allow guests to split lots of different plates. Be ready for proposals. Valentine’s Day is—no surprise—one of the most popular nights for proposals. It’s likely that a guest will tell you in advance if a proposal is going to happen, but if he or she doesn’t, be prepared to send out a champagne toast, flowers or a special gift to the couple. And have everything out and ready before service, whether you know a proposal is happening or not—don’t be scrambling at the last minute to come up with something special. (Likely, this event will be shared on social media!)

This year, we’re thrilled to report that there is a good gap between Valentine’s Day and Mardi Gras! Source:

Louisiana Restaurant Association | a la carte | Winter 2019


The king cakes of your childhood, or even just five years ago, are a thing of the past. This pastry has been upgraded, reinvented and made savory by Louisiana’s most creative culinarians – and it’s created a competitive environment, which has spurred parties where the guests vote on their favorites. We visited a few members who are testing the boundaries on flavors and ingredients.

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Louisiana Restaurant Restaurant Association Association || aala lacarte carte || Winter Winter 2019 2019 Louisiana

Bananas Foster King Cake Thee Heavenly Donut, Baton Rouge This king cake is made of cinnamon doughnut dough that’s deep fried, filled with a banana-rum pudding and topped with pecan pralines.

Boudin King Cake Bourque’s Supermarket, Port Barre This St. Landry Parish grocery store offers a boudin and pepper jack cheese stuffed king cake that’s topped with cane syrup, pepper jelly, cracklin and jalapenos. They kind of have to put cracklin on it—Port Barre is home to The Cracklin Festival, for heaven’s sake!

Crawfish & Goat Cheese King Cake Cavan, New Orleans This king cake by Chef Nathan Richard is filled with delicious Louisiana crawfish and goat cheese and topped with cream cheese, pepper jelly, crab fat sugar and for the extremely adventurous, you can add Cajun (bowfin) caviar.

The Elvis King Cake Cochon Butcher, New Orleans This king cake is filled with peanut butter, banana and topped with house-cured bacon, marshmallow and traditional Mardi Gras sprinkles. In place of the traditional small plastic “baby,” all of Chef Scales’ cakes contain a petite pink pig as their signature “baby.”

The ZULU King Cake Atwood Bakery, Alexandria This king cake is made of brioche dough with a German chocolate filling and topped with a layer of fudge icing and toasted coconut

Do you have a king cake we need to know about? Snap a pic and send a description to and we’ll share it on the LRA’s Instagram!

Louisiana Restaurant Restaurant Association Association || aa la la carte carte || Winter Winter 2019 2019 Louisiana


· 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. Here are some tips from LRA restaurant owners who have experienced Mardi Gras for decades:

· Be aware of your surroundings at all times.

As the 2019 Mardi Gras season kicks in 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.

· Maintain adequate security. · Establish a plan to ensure minors are not served alcohol or tobacco products. · Develop a policy and educate employees on determining proper identification.

· 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. · Managers and staff are encouraged to move their vehicles closer to the building once the shift has ended and prior to closing procedures. · Keep side and back doors locked and alarms set when not in use. · Make trash runs before lunch and dinner shifts and make 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

· 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.


Louisiana Restaurant Association | a la carte | Winter 2019

What’s HOT in beverages? If they’re craft, artisan or locally made, line ‘em up! Source: National Restaurant Association

Beverages are going to make a splash in 2019, according to early results from the National Restaurant Association’s annual What’s Hot survey. Craft, artisan, and locally produced beverages, such as wines and spirits, are on tap as the industry’s No. 1 alcoholic beverage trend next year, the Association’s survey found. Craft coffee and house-made soda trended highly in the non-alcoholic category.

Here is what chefs said about some of the beverage trends for 2019: 65 percent of 60 percent of 1 Nearly 2 Almost respondents indicate respondents said that craft, artisan, and locally produced spirits is the No. 1 alcoholic beverage trend for 2019.

locally produced spirits, wine, and beer would be among the hottest beverage choices in 2019.

than 50 percent On the non3 More 4 alcoholic identified housebrewed beer as a hot trend.

side, 51 percent said craft/houseroasted coffee would simmer over in 2019.

The What’s Hot survey is a barometer of food and beverage trends at restaurants around the country. The results forecast the food, beverage, and culinary concept trends for the year ahead. The annual survey looked at the responses of more than 650 professional chefs – all members of the American Culinary Federation.

“At restaurants and other foodservice operations today, beverages, including wines, spirits, beers, and nonalcoholic drinks are big traffic drivers,” said Hudson Riehle, the Association’s senior vice president of research. “Offering craft liquors, wines, and other beverages, allows restaurants to distinguish their drink programs from their competitors. At the same time, putting a more local, sustainable spin on beverages is particularly appealing to millennials, who, in general, are more apt to support smaller, different, more socially responsible businesses and products.”

Louisiana Restaurant Association | a la carte | Winter 2019


If you’re wondering what consumers will eat when they dine out this year, think alternative proteins, ethnicinspired breakfasts or veggie-carb substitutes, and you’ll be on the right track, according to the National Restaurant Association’s new research on food trends for 2019. The National Restaurant Association’s 2019 What’s Hot Culinary survey found that guests are looking for great tasting foods that also are healthful and sustainable at the same time. The survey, produced annually in partnership with the American Culinary Federation, is a barometer of food and beverage trends around the country. This year, we looked at the responses of approximately 650 professional chefs – all ACF members.

“These foods, already popular in consumers’ own homes, are now poised to ignite sales at restaurants and foodservice operations,” said Hudson Riehle, the Association’s senior vice president of research. “It’s no secret restaurant customers seek new food experiences when dining out. Chefs are listening to that request and offering them the foods they want. That’s good for guests and business.”


Here are a few of the food trends chefs say customers will be asking for: Globally inspired breakfast foods More than 69 percent of chefs in our survey said these ethnic-inspired items would be the year’s top food trend. One popular example is shakshouka, a Tunisian/Israeli option made of poached eggs, tomato sauce, onions, chili peppers and myriad spices. New cuts of beefs Some 67 percent of respondents indicated that new cuts of meat would once again be among the top food trends, like last year. Those cuts include oyster, Merlot and Vegas Strip steaks. Plant-based proteins Approximately 64 percent of the chefs in our survey said plant-based sausages and burgers are going to be a top food trend in 2019. The reasons: they appeal to vegetarians and vegans, are sustainable, and have good flavor and texture. Locally sourced meats and seafood More than 60 percent of the chefs cited locally sourced meats and seafood as a top trend, especially among millennials, who want to know more about where their food comes from and how it is prepared. Veggie-carb substitutes According to three out of five chefs, “Zoodles”, made of zucchini spirals, riced cauliflower, and noodles made from beets are just a few of the veggie-carb substitutes that are going to be popular with restaurant guests in 2019. What accounts for their popularity? They’re nutritious, flavorful, and less starchy than some other available choices.

Louisiana Restaurant Association | a la carte | Winter 2019

Consumers Latest Take on Healthy Eating 40% 40% 40% 45%

What is healthy eating, anyway?

of consumers say their definitions of health have changed over the past 2 years of older millennials consider health very important in their decision of which restaurant to visit of consumers say eating out is a treat, so they order what they want, regardless of health of consumers would be very likely to order healthier options at restaurants if they were offered

Some of the words used when asked “What makes an item healthy to you?” · Full of nutrients

· Well balanced

· Low fat

· High fiber

· Low in sugar

· Vegan

· Has healthy ingredients

· All natural

· Low calorie

· Not heavily processed

Louisiana Louisiana Restaurant Restaurant Association Association || aa la la carte carte || Winter Winter 2019 2019


If you’ve been in the drive-through at Raising Cane’s Chicken Fingers, you’ve likely heard, “Chicken, chicken, chicken, which combo you pickin’?” or “Cluck, cluck, cluck, how you spendin’ your buck?” That same level of enthusiasm will now be infused into the annual Spring culminating event for Louisiana’s ProStart students! The Louisiana Restaurant Association Education Foundation (LRAEF) is thrilled to announce a multiyear partnership with Raising Cane’s Chicken Fingers as the title sponsor for the annual Louisiana ProStart Invitational (LPI). This transformational partnership will allow the LRAEF to further its mission to enhance the industry’s service to the public through education, community engagement and promotion of career opportunities.. The 2019 Raising Cane’s Chicken Fingers Louisiana ProStart Invitational is scheduled for March 21 and 22 at the New Orleans Morial Convention Center. “Raising Cane’s Chicken Fingers is a beloved Louisiana brand and has built a reputation as a remarkable place to work providing tremendous opportunities for advancement across America,” said Stan Harris, President and CEO of the Louisiana Restaurant Association. “Having them become our Title Sponsor for the Louisiana ProStart Invitational ensures our ProStart students will have an enhanced and memorable learning experience that exposes them to the possibilities within the industry and those with the Raising Cane’s brand.” Raising Cane’s Chicken Fingers has been an integral partner in the growth and development of the ProStart program in Louisiana for the last decade. As Raising Cane’s has expanded its operations in Louisiana and across the country, their involvement with the LRA Education Foundation has also grown.

Meet the newest culinary superhero in the ProStart Universe—Cane! With an origin story that mirrors Founder Todd Graves, Cane has the attributes of a Labrador combined with the keen senses of Daredevil. Cane will join Louie, Tchoup, Brulee, Digit, Cocktail and Jardin at the Raising Cane’s Chicken Fingers Louisiana ProStart Invitational on March 21 and 22.


Louisiana Restaurant Association | a la carte | Winter 2019

“Being actively involved in our communities is a priority for Raising Cane’s and education is one of our five areas of focus which makes a partnership with the LRAEF a natural fit,” said Matt Massey, Regional Vice President for Raising Cane’s. “The LRAEF does a fantastic job of supporting schools and educating the up and coming culinary and management talent that we have right here at our high schools in Louisiana. We are proud to partner with the LRAEF to continue to foster that talent right here at home and support a competition that showcases and rewards that talent.” ProStart is a dynamic, two-year culinary arts and restaurant management curriculum administered by the LRA Education Foundation in 56 high schools statewide. Nearly 1,800 students participate in the program offered to juniors and seniors as a way to introduce them to the largest industry in Louisiana, and provide them with necessary skills for success as they advance into adulthood.

The Invitational consists of two competitions—culinary and management. In the culinary competition, teams of four from ProStart programs across Louisiana prepare a three-course restaurant quality meal in one hour. Culinary experts judge students on how well the meal is executed. Sanitarians and post-secondary instructors also judge the students on teamwork, communication and overcoming challenges, while following clearly defined food safety standards. In the management competition, teams develop and present a new restaurant concept to a panel of industry leaders as if they are pitching to a group of potential investors. Students must field questions about staffing, marketing, menu development and operating costs using critical thinking skills developed through the ProStart curriculum. Raising Cane’s Chicken Fingers has previously sponsored the management competition for the past four years. These skills are desirable traits in the company’s worldwide growth in restaurant crewmembers and managers. Through this partnership, students will also have direct access to education and workforce opportunities at all 66 Louisiana restaurants across the state.

About Raising Cane’s Chicken Fingers Founded by Todd Graves, 2012 Restaurateur of the Year, in 1996 in Baton Rouge, La., RAISING CANE’S CHICKEN FINGERS has more than 420 restaurants in 25 states, Bahrain, Kuwait, Lebanon, Saudi Arabia and the United Arab Emirates with multiple new restaurants under construction. The company has ONE LOVE®—quality chicken finger meals—and is continually recognized for its unique business model and customer satisfaction. Raising Cane’s vision is to have restaurants all over the world and be the brand for quality chicken finger meals, a great crew, cool culture and active community involvement. Louisiana Restaurant Association | a la carte | Winter 2019


LRA Education Foundation Names New Director The Louisiana Restaurant Association Education Foundation (LRAEF) is pleased to announce its newest member of its Board of Directors, which oversees the mission and goals of the LRAEF. Forrest Bethay III assumed his new role on January 1, 2019 for a two year term. Bethay III is President of Triple B’s Cajun Corner in New Orleans.

“Each individual on the LRAEF board brings valuable experience and expertise, as well as a passion for the culinary industry,” said LRAEF Executive Director Julie Talbot. “I can’t wait to see the impact the foundation will have on our future workforce this year.” Julie Talbot LRAEF Executive Director

The 2019 LRAEF Officers:

Rocky Weigand Chair, Coca Cola Bottling Co. United

Matt Massey Vice Chair, Raising Cane’s Chicken Fingers

Alan Guilbeau Secretary/Treasurer, PJ’s Coffee

Paul Rotner Immediate Past Chair, Acme Oyster House

The LRAEF, a 501©3 non-profit organization, was founded in 1995 and is governed by a board of directors made up of restaurant owners, industry experts and educators in the hospitality industry.


Taste of Tabasco Week

TABASCO® Brand held the annual Taste of TABASCO® Week on January 21-27 in celebration of National Hot Sauce Day on January 22. Over 35 New Orleans restaurants participated and offered a limited time TABASCO® Original Red Sauce inspired menu item (cocktail, appetizer, entrée or dessert) for the week. For every TABASCO® menu item sold, the brand donated $2 to the LRA Education Foundation. We appreciate the support, TABASCO®!

save the dates! introducing


March 21-22, 2019 ion Center

New Orleans Morial Convent


Louisiana Restaurant Association | a la carte | Winter 2019

Louisiana Restaurant Association | a la carte | Winter 2019


The Next Generation of Restaurant Leaders

Defining the Generations While generational cutoff points are not an exact science, there are some generally accepted definitions of the generations currently in the workforce. Pew Research defined a cutoff point for the millennial generation early in 2018, giving generation Z a starting point of 1997. It’ll take further research and observation of generational trends to determine and end point for gen Z. Here’s the breakdown of generations living today, as Pew Reseach defines them: Silent Generation (born before 1945) Baby Boomers (born between 1946 and 1964) Generation X (born between 1965 and 1980) Millennials (Born between 1981 and 1996) Generation Z (Born after 1996)

Millennial and Gen Z members say the foodservice industry offers good employment opportunities and effective training in various skills, according to new research by the National Restaurant Association Educational Foundation.

· Another 65 percent said working in foodservice or hospitality requires a wide variety of skills. Almost half of them said they thought a job in the industry is a good one to have and would encourage their own children to seek employment there.

The Foundation partnered with the Center for Generational Kinetics, to release a report detailing how both generations view the industry and how to interest them in future job and career opportunities.

“Millennials and Gen Zs feel so strongly about their own positive experiences in the restaurant industry, they’d recommend working for it to their own children,” said Rob Gifford, the foundation’s executive vice president. “This offers us a powerful opportunity to not just foster longterm relationships, but also influence this next generation of leaders.”

The research looked at responses from more than 1,600 respondents and found the following: · More than 70 percent said they think the industry is a good place to get a first job. About half of them believe the industry offers opportunities to earn a living wage and provide for their families. · Millennials started working in the industry at age 18 while Gen Zs started at 16-and-a-half. · Nearly half of respondents who said they’d left the industry indicated they’d return. The number was even higher for people with culinary degrees – 65 percent – who said they would also return for a job opportunity.


The industry currently employs 15.1 million people and expects to add 1.6 million new jobs over the next 10 years. Millennials, born between 1982 and 1996, are also known as Generation Y. The group’s oldest members are approximately 36 years old. Gen Zs were born between 1996 and 2010, and their oldest members are about 23.

Louisiana Restaurant Association | a la carte | Winter 2019

Report of Gen Z:

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


Louisiana Restaurant Association | a la carte | Winter 2019



shares code to change culture

LRA Members in New Orleans discuss implement in #FairKitchens in their restaurants.

The future appears bright for our industry, with more and more diners eating in restaurants. Yet we are losing great talent, fewer people are entering the profession, and young people are less likely to want to work in professional kitchens than any generation before. This leads to an enormous skills gap in cities across the world. There will be no great food on tables without inspired young people wanting to build a career in the kitchen. Research conducted by Unilever Food Solutions reveals why people leave the industry. A set of daily deprivations – lack of sleep, nutrition and recognition - is having a serious impact on chef and staff well-being. A Fair Kitchen is a positive, sustainable workplace. One where staff happiness is as important as diner satisfaction. One where everyone is respected, and free to follow and build upon the 5 values expressed in The Code. TALK OPENLY


We speak out when we have something to say, we make sure others do the same.

We make time for breaks— for fresh air and daylight. We rest, relax and recharge where we can.

EXCITE PASSION We train, mentor and inspire the next generation. We fuel their flame. ACT AS ONE No matter our ethnicity, gender or religion, we share the same goal. We respect each other, hold back from abuse and ask “are you okay?” if we think someone’s not.


SAY ‘GOOD JOB’ When one of us does a good job, we say it because a pat on the back can make their day.

How to get started? An Hour for Us An Hour for Us is how you get started working with the #FairKitchens Code. Take an hour on a quiet day together with your full team to talk about what the values in the Code mean to you and adapt it to suit your kitchen.

Small changes make a big impact Michael Gulotta of Maypop and MoPho wants to bring manners to his kitchens and he’s starting with #FairKitchens. To create a level of respect and professionalism, the buck stops with him. “I’m committed to treating my kitchen staff as well as we treat our guests,” he said. “We are curbing the cursing and discussing urgency in a non-aggressive way.” Another tactic is scheduling their staff to have adequate time off in order to rest. When staff have that, they are more likely to make better life decisions and less likely to get into the churn and burn which can result in alcohol and drug abuse, he shared. “Ultimately, when our staff members are healthy, so is our business.”

Louisiana Restaurant Association | a la carte | Winter 2019

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 | Winter 2019


5 tips

for turning communication breakdowns into breakthroughs Communication can make or break working relationships. When communication is poor, turnover increases and can affect business. The good news is that you can turn communication breakdowns into breakthroughs with these tweaks: · Build communication habits with training. Knowledge is power. Don’t just assume your employees know how you want them to communicate. Teach them. Set clear expectations and give them tools to effectively communicate. Assess your training materials, and ensure they are clear, consistent and regularly updated with accepted communication standards between managers and their teams. · Communicate multiple times in multiple ways. Just because you say something once doesn’t mean it was heard or absorbed. If you have an important message you want your team to put into action, reinforce it with consistent messaging verbally and in writing.

· Target communication. Create an environment where messages are always relevant so employees don’t tune out. Technology makes it easy to send messages to specific groups. Everyone working today might need to know about an event that occurred this morning, but that might be irrelevant to tomorrow’s staff. When topics, such as a team member’s performance, are more personal, managers should communicate privately and preferably in person. · Communicate beyond the pre-shift staff meeting. Leave messages for your team. If you send your schedule out in advance, you can attach additional messages with online tools. During busy shifts, your restaurant may get hectic, and some things may get lost in translation. Have a quick, easily accessible way to type or record notes. Between shifts, managers can leave their notes in an online logbook so the next manager can walk in and understand exactly what’s happened. · Emphasize accountability. To eliminate confusion about who takes over whose shift and so on, you can use digital tools that indicate when a message has been read or if a request needs manager approval. This means you won’t have to keep track of and sort loose paper records. This content was provided by HotSchedules.

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 or contact Amy Hathaway at

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.


Louisiana Restaurant Association | a la carte | Winter 2019

LET US be your

Partner in

ProďŹ tability!

LOWER RATES Best-in-Class Customer Service Free Safety Audits Personalized Claims Handling & Dividend Potential Louisiana Restaurant Association | a la carte | Winter 2019


For a quote, contact us at (504) 454-2277 or

It’s that time of year 2018 LRA sif premium payroll audit information neis is our audit service company

It’s audit time! Because your workers’ compensation premium is based on payroll, each policyholder must partake in an annual premium audit. The annual premium audit is simply a review of your records to ensure that you pay only the premium necessary for your business’ exposure. The Louisiana Restaurant Association Self Insurer’s Fund (LRA SIF) would like to make the premium audit process as easy as possible. Preparing in advance and having the proper documentation available at the time of the audit will help ensure that the process is completed quickly and accurately. You will be contacted during the first quarter of 2019 by the LRA SIF or our audit service company NEIS Inc., NEIS will conduct but no longer “new.” The audit service will contact you by mail or phone to set an appointment. This correspondence will provide you with a name and phone number of the auditor to reschedule if the appointed date is not convenient for you. This year, the LRA SIF will use five types of final premium audits: 1. A physical audit, during which the auditor will meet with you or your representative to review your records and submit the audit report and supporting documentation to the LRA SIF. 2. A telephone audit, where the auditor will call you to discuss and receive fax or email payroll records that will be submitted to the LRA SIF. 3. A virtual audit, consisting of telephone and in depth email correspondences. 4. A mail-in audit which consists of an audit form that must be completed and returned to the audit service or the LRA SIF with supporting documentation for processing. 5. Internet audit, processed through a secure audit portal for uploading the payroll information.

To keep the audit process simple and speedy, you should have your journals, ledgers, payroll records, 941s, 940, state unemployment records, cash disbursements, W2s, 1099s and certificates of insurance ready before the auditor contacts you. The auditor will review these records and will request copies of your 940, 941s and state unemployment wage reports to submit to the LRA SIF along with your audit for verification purposes. If you have any questions, please contact Marybeth Yrle in our Premium Audit Department at (504) 454-2277, (504) 636-6529 or (800) 256-4572.


Louisiana Restaurant Association | a la carte | Winter 2019

Breadings and Batters



Breakfast and Baking


Gulf Coast Blenders has provided custom mixes, seasonings and blends for nearly 30 years. For any size restaurant or food service chain, we can create your custom product from scratch or match your existing recipe for orders from 50 pounds to 2,000 pounds, while ensuring your brand’s consistency in taste and texture. For more information call (504) 242-8888 or email Gulf Coast Blenders LLC 7801 Townsend Place, New Orleans, LA 70126 Louisiana Restaurant Association | a la carte | Winter 2019



presented by

Join us for a new series of educational offerings that transcends the boundaries of your four walls and connects you with your peers.

Pouring Priorities—The Good, The Bad and The Compliant w/ ATC Commissioner Juana Marine-Lombard, Dwight Prudhomme o Republic National Distributing and Robert LeBlanc of LeBlanc+Smith February 12, 2-3:30 p.m. Windsor Court, New Orleans All members are invited to enjoy an afternoon coffee break with Juana Marine-Lombard, Commissioner of Louisiana’s Alcohol Tobacco Control for a meet and greet with some friendly proactive reminders giving the impending Mardi Gras season. Following you’ll hear from industry experts Dwight Prudhomme of Republic National Distributing Company and Robert LeBlanc of LeBlanc+Smith of Longway Tavern, Sylvain, Cavan, Meauxbar and Barrel Proof, as they discuss the keys to a profitable bar program and answer your burning beverage questions. Finally, we’ll test your ServSafe Alcohol knowledge in a lightning round of questions designed to refresh your memory!

Registration is complimentary.


Louisiana Restaurant Association | a la carte | Winter 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 • 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 | Winter 2019


New Orleans


& Hospitality



2019 is just getting started! Take a look at a few things look forward to with the coming year. Community Coffee Celebrates its Centennial in 2019 Community Coffee was opened as a small country coffee shop in 1919 by fourth-generation owner Matt Saurage’s great great grandfather, Cap Saurage, and his family in Baton Rouge. In the 100 years the company has been in business, there are two aspects that have remained a constant-the coffee still comes in the red bag and the company is still family-owned. Community Coffee is the official coffee of Southwest Airlines and is distributed in 24 states. Promoting Louisiana’s Wine, Spirits and Breweries The Department of Culture, Recreation and Tourism joins the effort of the Louisiana Department of Agriculture and Forestry to promote Louisiana’s wine, spirits and breweries. The Louisiana Libations Trail, an effort of the Louisiana Office of Tourism, Louisiana Certified Craft Beverage program, and the Louisiana Department of Agriculture and Forestry, complement one another perfectly to enhance the industry. The Certified Louisiana, Certified Cajun, Certified Creole and Certified Farm to Table Programs were established by the Louisiana Department of Agriculture and Forestry for the promotion of Louisiana made, grown, manufactured, or processed products aimed at enhancing and promoting Louisiana’s agricultural industry. To be eligible to participate in the program


New Orleans Culinary & Hospitality Institute has opened with 21 students in its culinary arts and baking and pastry arts certificate programs. NOCHI is located at 725 Howard Ave., with more than 90,000 square feet and five stories. The space includes teaching kitchens, a beverage lab, classrooms, computer lab and an on-site restaurant. The nonprofit has a 100-day program to educate students on how to become professional cooks or bakers. The certificate program costs $14,775 – a fraction of the cost of competing schools, according to NOCHI. Half of the inaugural class received tuition assistance from NOCHI supporters. The institute also offers courses for home cooks and food and wine lovers. Courses include knife skills, seasoning fundamentals, Afro-Caribbean cuisine and traditional New Orleans Creole cuisine and gumbo. For more information, visit

and use the Certified Craft Beverage logo, the product must be bottled, brewed, vinified, and distilled in the state of Louisiana. Not only are Louisiana craft beverage makers eligible, but restaurants that carry Louisiana Certified craft Beverage wine, spirit, and brew will also be eligible to participate in the program. To find out more about this program, visit https:// JazzFest Celebrates 50th anniversary in 2019 The New Orleans Jazz & Heritage Festival is celebrating its 50th anniversary in 2019. The highly-anticipated roster was revealed in mid-January, with an extra day added to kick off the festival! Over 50 LRA member restaurants are local vendors at Jazz Fest, like so grab your tickets and indulge in great music and even better food! Bayou Vermilion District announces program to minimize environmental footprint See how Bayou Vermilion District (BVD) is reducing food waste, minimizing environmental cost and turning a waste product into a valuable resource with the introduction of the new pilot program, A900 Rocket Composter. The A900 Rocket Composter converts postconsumer food waste from LRA member restaurant La Cuisine de Maman into nutrient rich compost in only 14 days with an additional 4-6 week aging period. BVD is held a press conference in late January at Vermilionville Living History Museum & Folklife Park in Lafayette. Do you have good news to share about your organization? Email with the subject “Shout Out!” to be featured in our monthly newsletter.

Louisiana Restaurant Association | a la carte | Winter 2019

By: Alan Yacoubian, Johnson, Yacoubian & Paysse


Never Give Up Your Right to Negotiate the Contract’s Terms.

2. Ensure the Parties Have Been Properly Identified 3.

Complete All Blanks in Pre-Printed Form Contracts


Verify the Accuracy of Contract’s Terms


Know When the Contract Terminates and Potentially Automatically Renews

6. Protect Your Intellectual Property. 7.

Protect Your Confidentiality and Proprietary Interests.

8. Understand Hold Harmless and Indemnity Provisions. 9. Avoid Choice of Law, Venue and Liquidated Damages Provisions. 10. Understand Dispute Resolution Provisions. CONCLUSION The above guidelines are not an exhaustive list of issues to be addressed and reviewed in entering into a contract. Each contract has its own separate issues based upon the nature of the services, goods, etc. that are the subject of the contract. Clearly, it is risky at best to execute any contract that contains provisions that you do not understand or are strongly against your interests. For these reasons, it is always advisable to consult an attorney to review the terms of a contract in order to ensure that your rights are fully protected and to prevent you from unknowingly assuming liability under a contract. Nevertheless, it makes good sense to have a “working” knowledge of the typical elements of a contract. To read the full article, visit the LRA’s blog post title “Top 10 Things to Know When Reviewing a Contract” at

Louisiana Restaurant Association | a la carte | Winter 2019


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 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. 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 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 PHARMACY DISCOUNT CARD Free program (not insurance) with discounts on most FDA-approved prescription medication. For more info, contact Amy Hathaway at 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 FEED AMERICA’S CHILDREN HEALTHFULLY Kids LiveWell (202) 331-5900


MUSIC LICENSING DISCOUNTS BMI Rob Conrad (615) 401-2908 Save 20% off licensing fees by paying online. NRAEF MANAGE MY RESTAURANT WEBSITE ACCESSIBILITY SOLUTIONS Visit to protect your website today. John Guidroz


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. BUSINESS LEGAL QUESTIONS Johnson, Yacoubian & Paysse Alan Yacoubian (504) 528-3001 LABOR & EMPLOYMENT LAW QUESTIONS Fisher Phillips, LLP Steve Cupp or Michelle Anderson (504) 522-3303 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.


Louisiana Restaurant Association | a la carte | Winter 2019

Advertising Index BEN E. KEITH......................................................................................1 (817) 877-5700


(404) 261-5151 BOURGEOIS BENNETT...................................................................35 (504) 831-4949

For advertising information please contact Elizabeth Hover, Communications Assistant, at Phone: (504) 636-6571, Email: Online:


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

LaRestaurantAssoc (800) 643-8199

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


(504) 522-3303


GULF COAST BLENDERS...............................................................29


Louisiana Restaurant Association

(504) 242-8888

HEARTLAND PAYMENT SYSTEMS............................................25 (888) 963-3600

JOHNSON, YACOUBIAN & PAYSSE..........................................OBC (504) 528-3001

LOUISIANA SEAFOOD....................................................................21 (225) 342-0552

LRA SIF..................................................................................................27 (504) 454-2277

NEW ORLEANS ROAST COFFEE & TEA..................................IBC (985) 792-5776

PERFORMANCE FOODSERVICE-CARO..................................7 (985) 872-1483

RAISING CANE’S CHICKEN FINGERS.......................................19


Since 1923 solutions and results have been our specialty.

(866) 552-2637

We serve the restaurant and hospitality industry by catering

REINHART FOOD SERVICE...........................................................30

to their specific needs. Choose one of our house specialties

like accounting services, business valuation, tax planning,

(504) 733-5200

SYSCO FOODSERVICE...................................................................5 (504) 731-1015

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

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.



New Orleans 504.831.4949 | North Shore 985.246.3022 Houma 985.868.0139 | Thibodaux 985.447.5243

Louisiana Restaurant Association | a la carte | Winter 2019


members on the move

LRA Bayou Chapter President Linda Ayers of the Ground Pat’i (left) with her LRA Restaurant Legend Award Recipient Lynn Henry (second from right) and other Ground Pat’i employees at the Bayou Installation Dinner on Tuesday, January 8, 2019. Some of our members teeing it up at the annual Greater New Orleans golf tournament at Bayou Oaks at City Park on October 11, 2018.

2018 GNO Chapter President Steve Trotter of Centerplate (right) and 2019 GNO Chapter President Ryan Haro of Manning’s (left) pose for a picture at the GNO Installation Dinner at the Pontchartrain Hotel in New Orleans on November 15, 2018.

Some ladies of the University of Louisiana at Lafayette Hospitality Management Program co-hosting the second annual Acadiana Chapter Food & Wine Soiree on October 25, 2018.


2019 LRA Chair Paul Rotner installing the 2019 Northeast Board of Directors at the Northeast Annual Meeting and Installation Dinner at Warehouse No. 1 in Monroe on November 26, 2018.

LRAEF’s Executive Director Julie Talbot (left) enjoying company of Shanna Landry of Southwest LA Convention & Visitors Bureau (middle) and Liz Fuselier of Sassy Oil and Vinegar (right) at the Southwest Legacy Dinner honoring Gerard Mack and Doug Gehrig of McDonalds on November 5, 2018.

Louisiana Restaurant Association | a la carte | Winter 2019

Louisiana Restaurant Association | a la carte | Winter 2019


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 |


Contact Alan J. Yacoubian, Partner | 504.589.9669 | Louisiana Restaurant Association | a la carte | Winter 2019

Profile for Louisiana Restaurant Association

a la carte - Winter 2019  

a la carte - Winter 2019