ProStart students from Lakeshore and Chalmette High Schools represented Louisiana at the National ProStart Invitational in Baltimore, in the Culinary and Management competitions, respectively. The Lakeshore team demonstrated their techniques and creativity in the culinary competition via a three-course menu that featured scallops, beef and strawberries. Chalmette showcased their “Española” restaurant concept in the Management competition while answering operational and marketing questions from a panel of judges. Both teams won their respective qualifying competitions at the Louisiana Seafood ProStart Invitational in New Orleans in March and traveled to Baltimore at no expense thanks to TABASCO Brand. The festivities included a spectacular team dinner and remarks from Stan Harris, President and CEO of the Louisiana Restaurant Association. Among the many special guests was Olympic gymnastics gold medalist Laurie Hernandez, who gave a celebratory toast at the closing ceremony in honor of all the competitors. ProStart is a nationwide, two-year program for high school students that develops the best and brightest talent into tomorrow's industry leaders. From culinary techniques to management skills, ProStart's industry-driven curriculum provides real-world educational opportunities and builds practical skills and a foundation that will last a lifetime. By bringing the industry and the classroom together, ProStart gives students a platform to discover new interests and talents and opens the door for fulfilling careers. Students who complete the program are awarded the Certificate of Achievement and are eligible for scholarship opportunities and course credits at more than 75 of the country's leading hospitality and culinary arts colleges and universities.
0 Comments
What Just Happened:
The Federal Trade Commission (FTC) has voted to enact a far-reaching ban on non-compete agreements. This decision, resulting from a 3-2 vote, will take effect 120 days following its publication in the Federal Register. The rule aims to prohibit all new non-compete agreements and will render most existing ones unenforceable, except under certain conditions for senior executives. Go Deeper:
For More: FTC: Non-Compete Ban Final Rule FTC: Final Rule Press Release Association/RLC: Comments in Opposition to Proposed Rule The Department of Labor (DOL) has released its final overtime rule, significantly increasing the minimum annual salary threshold determining overtime pay eligibility under the Fair Labor Standards Act (FLSA) from $35,568 to $58,656.
The rule will gradually come into effect, with an increase to $43,888 on July 1, 2024, and an increase to $58,656 effective January 1, 2025. The Details: DOL sets a salary threshold to ensure eligible employees receive overtime pay for all hours worked over 40 in a workweek.
What’s New: The final rule includes an automatic update to the overtime threshold every three years based on available wage data at that time.
Who’s Affected: Unless specifically exempted, an employee covered by the FLSA must receive pay for hours worked over 40 in a workweek at a rate not less than one and one-half their regular pay rate.
Go Deeper: DOL: Final Rule on Overtime DOL: Final Rule on Overtime FAQ DOL: Final Rule Earnings Threshold Chart Association/RLC: Comments on Proposed Rule Association/RLC: Webinar on Proposed Rule The bustling streets of Washington, D.C. played host to the National Restaurant Association (NRA) Public Affairs Conference from April 15-17, drawing more than 500 industry professionals from across the nation. Among them, a formidable contingent of 40 representatives from the Louisiana Restaurant Association (LRA) embarked on a mission to champion the interests of restaurateurs nationwide.
At the heart of the conference were three pivotal issues gripping the industry's attention: the Federal Trade Commission's proposed regulations on "junk fees," encompassing service charges and surcharges; the imperative to safeguard the tip credit; and the urgent need for legislative action to rein in exorbitant credit card swipe fees. Kicking off on Tuesday afternoon, the conference set the stage with enlightening sessions featuring guest speakers and the NRA Advocacy Team, offering invaluable insights into the pressing matters at hand. Wednesday saw attendees taking to the hallowed halls of the Capitol, where LRA members diligently engaged in discussions with Louisiana's Congressional Delegation, illustrating the real-world impact of these issues on their restaurants. The conference concluded with a LRA dinner at Joe’s Seafood, Prime Steak and Stone Crab with special guest House Majority Leader Steve Scalise. The LRA has one of the largest delegations of attendees to the NRA Public Affairs Conference. There are certain hallmarks of the “business side” of restaurants – things like a heavy emphasis on cash transactions, complex inventory and supply chain processes, and frequent employee turnover. All of these make the restaurant industry a prime target for scammers, which means that understanding how scammers operate is crucial for restaurant owners to fully protect their assets.
Scammers lurk everywhere; sometimes they’re customers or vendors, while other times they might be restaurant employees. Often, the scams involve collusion among these groups. So what are some common scams that restaurant owners should look out for? Skimming One of the most common scams is skimming, which involves the theft of cash before it is ever recorded in accounting books. It could happen when an employee underreports the total sales amount for an individual transaction or time period, or when an employee simply pockets a customer’s cash without actually recording a sale. Skimmers can be hard to catch, but simple additions like security cameras or modern point-of-sale systems are among the best ways to discourage fraud. Phantom Suppliers & Ghost Employees Not all scams involve cash handling. So-called “phantom suppliers” set up fake companies that bill restaurants for goods or services that were never delivered. “Ghost employees” that don’t actually exist are sometimes added to payroll distribution by third-party payroll companies. Often involving collusion between an employee and an external partner, both of these types of fraud take funds directly from a restaurant’s bank account and deposit it directly to the scammers. The best way to combat these scams is constant vigilance. Restaurant owners should thoroughly vet vendors, review invoices against actual delivered product, and double check their payroll against a list of employees – especially if they’re using a third party payroll company for their wage distribution. Another best practice is separating employee duties to ensure multiple sets of eyes are watching every vendor interaction – for example, the employee who orders supplies should not be the same employee who receives the supplies when the vendor arrives. Reservation Scams Recently, reservation scams have seen a large boost in popularity amongst fraudsters. Sometimes customers might make a large party reservation under a false name with a stolen credit card, and then demand a refund to a valid credit card. If a reservation is in particularly high demand, customers might sell that reservation to someone else – a practice that has only picked up due to apps like Appointment Trader. The Appointment Trader app quickly makes multiple in-demand reservations at different restaurants and essentially lists them “for sale” on their own internal marketplace. This results in diners either paying a large fee for a free reservation, which could limit the amount they spend at the restaurant, or to the reservation not selling at all and resulting in a no-show party (and major loss of revenue) at the restaurant. A good best practice is to always double check customer identity and payment method on large or otherwise suspicious transactions. Should a restaurant discover that they’re listed on Appointment Trader without their consent, it’s important for them to take the proper steps to protect their brand and reputation. Have you been the victim of a scam? Let us know and we can warn your fellow restauranteurs! What’s new: Today, Senators Joe Manchin (D-WV), Angus King (I-ME), and Kyrsten Sinema (I-AZ), joined 47 Senate Republicans in voting to nullify the National Labor Relations Board’s (NLRB) joint employer rule. The measure passed 50-48. Senator Josh Hawley (R-MO) voted against it and Senators Lee (R-UT) and Menendez (D-NJ) did not vote. Thank you to everyone who helped us get this vote across the finish line!
What’s next: The joint resolution of disapproval, which has previously passed the House, now heads to the President. However, the President has previously stated that he will veto it, undermining the will of the tripartisan majority of U.S. Representatives and Senators. Go deeper: On March 8th, the judge overseeing the legal challenge to the NLRB’s 2023 joint employer regulation agreed with the Restaurant Law Center, the U.S. Chamber of Commerce and the other plaintiffs, forbidding enforcement of the 2023 joint employer rule against any National Restaurant Association member. The court reinstated the 2020 joint employer rule, which we support, that creates a joint employer relationship only if there is immediate and direct control of the employees of the other business entity. We expect the NLRB to appeal the decision to the Fifth Circuit while simultaneously attempting to move forward in the DC Circuit Seventy members of the Louisiana Restaurant Association (LRA) convened at the Capitol for a pivotal event known as LRA Day. This gathering provided a platform for industry leaders to address pressing issues facing the restaurant sector. Among the distinguished speakers were LRA President and CEO Stan Harris, Louisiana Commissioner of Insurance Tim Temple, and Senate President Cameron Henry, each delivering valuable insights into the legislative landscape shaping the industry's future.
Harris took the stage to deliver a keynote address that shed light on various challenges confronting restaurants across the state. He highlighted recent legislative victories and ongoing battles against detrimental bills, emphasizing the importance of thwarting measures that could hinder restaurant operations. Particularly noteworthy were discussions surrounding credit card service charges and cash payment mandates, which could significantly impact the industry's bottom line. In addition to legislative concerns, Harris addressed the complexities of setting a statewide minimum wage, drawing parallels to experiences in California. He underscored the LRA's unwavering support for the domestic seafood harvesting industry while navigating potential cost increases for imported seafood wholesalers. Moreover, Harris outlined insurance hurdles faced by restaurateurs, from workers' compensation issues to soaring commercial property insurance costs. Temple's presence added depth to the discussion, offering insights into insurance reforms and the Louisiana Citizens program's impact on homeowners. His remarks provided clarity on the steps being taken to address the crisis in property insurance and build a more vibrant and cost-effective future market. Senate President Henry rounded off the proceedings, urging LRA members to engage directly with lawmakers to ensure their voices resonate in legislative chambers. He emphasized the importance of advocacy and collaboration in navigating the fast-paced legislative agenda. Following Senate President Henry's inspiring discourse, LRA members were invited to visit the Capitol themselves, where they had the opportunity to speak directly with state representatives and senators about their specific concerns. This hands-on engagement underscored the importance of grassroots advocacy and the impact of direct communication with policymakers. During the Capitol visit, Istrouma and Tara High School ProStart students provided cuisine samples. Their participation illustrated the industry's commitment to attracting and preparing the next generation of leaders. In a touching moment, Istrouma High ProStart Educator Patricia Cooke was honored as the LRAEF Educator of Excellence for 2024. Representative Ed Larvadain, a high school classmate of Cooke's, presented her with a legislative proclamation in the House of Representatives, recognizing her outstanding contributions to education and the culinary arts. The event culminated in a reception at the LRA House, where participants had the opportunity to mingle and reflect on the day's discussions. Cuisine was provided by Drago’s Seafood Restaurant and City Pork in Baton Rouge. As attendees departed, they carried with them a renewed sense of purpose, fueled by a shared commitment to championing Louisiana's vibrant restaurant industry. The success of LRA Day underscored the collective dedication of industry stakeholders to advocate for positive change and navigate the challenges and opportunities that lie ahead. April 1, 2024 – Metairie, Louisiana: - In a world where emojis reign supreme, the Louisiana Restaurant Association (LRA) is taking a bold stand against a grave injustice: the glaring absence of an etouffée emoji. In recent years, we've witnessed a disturbing trend across every variety of smart device: the proliferation of emojis for everything from sushi to spaghetti, yet no representation for the beloved etouffée. This egregious oversight has left Louisiana cuisine languishing in the digital dark ages, deprived of the recognition it so richly deserves. "A mandatory, state-wide keyboard lockdown has been issued," declares Stan Harris, President and CEO of the Louisiana Restaurant Association. "For too long, Cajun cuisine has been relegated to the sidelines of emoticon development, while lesser dishes bask in the glow of digital fame. The deliberate exclusion of a time-honored entree will not stand, and we are calling for immediate action from the tech titans of Silicon Valley to rectify this outrageous oversight. I’m dead serious." Exhaustive research and excessive text chains have concluded that emojis play a crucial role in shaping cultural perceptions and fostering modern-day communication. By flagrantly omitting the etouffée emoji, tech companies are sending a clear message that Louisiana cuisine is somehow unworthy of representation in the digital realm. "We're not just fighting for a graphic the size of a grain of rice," clarifies a spokesperson for the LRA. "We're fighting for the soul of Cajun cuisine and the cultural heritage it represents. It's time for these condescending coders to recognize the importance of a savory symphony of seafood, spice, and the essence of Louisiana’s bayou bounty, by immortalizing it as a fun little picture to keep the correspondence cute.” In response to this culinary outrage, the LRA has launched a national campaign to raise awareness about the plight of this beloved delicacy and mobilize support for its rightful place in the emoji pantheon. From social media blitzes to petition drives, our mission will be to rally supporters far and wide to join the crusade. Our cries for inclusion will ring out from bayou to boulevard and our voices shall be heard, demanding that the tech overlords get with the program and send out a software update featuring the vibrant etouffée emoji that we have long been denied! No roux will be left unstirred in this quest for equality; in other words, we will totally call for congressional support if the California geek squad refuses to play ball. So, to all the tech giants out there, we have one simple message: add a poboy while you’re at it. Embrace the rich tapestry of Louisiana cuisine and give it the recognition it deserves or prepare to face the wrath of the Cajun nation. For media inquiries, please contact: Fox 8’s Lee Zurik |
About the Blog Archives
May 2024
Categories |