The Louisiana Restaurant Association (LRA)’s premier foodservice event, the Louisiana Foodservice & Hospitality EXPO takes place August 5-7, 2017 at the New Orleans Morial Convention Center, Halls I-J, with an estimated 10,000 attendees. The EXPO is open to foodservice industry professionals from 11 a.m. to 5 p.m. on Saturday and Sunday. On Monday, August 7, the EXPO is open from 10 a.m. to 3 p.m.
“The EXPO is a must for restaurant owners, managers, buyers, hotel food and beverage directors and many others. It’s the only place in Louisiana to gain valuable industry knowledge and save valuable time by shopping hundreds of companies under one roof,” said Stan Harris, President & CEO of the LRA.
This year’s EXPO, themed “The Main Ingredient,” is the largest, most comprehensive industry event in the Gulf South region. Companies will be featuring a wide range of industry-focused products and services. The EXPO will deliver an environment where exhibitors can promote their businesses and attendees can network. The EXPO welcomes more than 50 new exhibiting companies this year.
The Opening Ceremony, Saturday morning, August 5, at 10:45 a.m. in the Hall I foyer, will feature special guest, National Restaurant Association Chair Jeff Davis, and will kick off 64 years of bringing together restaurateurs and suppliers for the ultimate shopping and learning experience. During the ceremony, the LRA will also recognize its inaugural class of NEXTGEN award winners—leading young professionals in the restaurant and hospitality industry.
A well-received feature of the EXPO—the IDEA ZONE, where express presentations will be made all three days of the EXPO—will cover emerging trends, best business practices and professional development. Timely sessions of note include the Keynote Presentation by Ti Adelaide Martin of Commander’s Family of Restaurants: “Lessons Learned from my Mother—Hurricane Ella” on Saturday, August 5 at noon; “Is Your Restaurant Going to the Dogs?” by labor attorney Michelle Anderson of Fisher & Phillips on Saturday, August 5 at 2:15 p.m.; and “Secrets to Holding Your Management Team Accountable” by David Scott Peters, also known as “The Restaurant Expert,” on Sunday, August 6 at 3 p.m.
The 2017 EXPO will once again be the venue for the Gulf Coast Seafood Pavilion and the Great American Seafood Cook-Off (GASCO), both celebrating its 14th year and produced by the Louisiana Seafood Promotion & Marketing Board (LSPMB). On August 5, 13 chefs from across the nation will compete, using domestic seafood from their home states, vying for the title of King or Queen of American Seafood.
In June, Chef Bonnie Breaux of The St. John Restaurant in St. Martinville was crowned Queen of Louisiana Seafood during the Louisiana Seafood Cook-Off. She will represent the state in GASCO. This year’s GASCO judges include former King of Louisiana Seafood Chef Brian Landry of Borgne Restaurant in New Orleans; Steve Green of #Foodiechats; Chef Brian West of Smoke: The Restaurant in San Antonio; chef, motivational speaker and Food Network personality Monti Carlo and Garden & Gun editor David Mezz.
“Having GASCO as part of the LRA’s EXPO demonstrates our industry’s commitment to promoting not only Gulf seafood, but all domestic seafood, as a center of the plate staple in Louisiana and beyond,” added Harris.
GASCO is open to the public and tickets are $10 and can be purchased at the door. Opening ceremonies begin at 11:30 a.m. and closing ceremonies will be at 4:30 p.m.
PLEASE NOTE: While GASCO is open to the public, the Louisiana Foodservice & Hospitality EXPO is for foodservice industry professionals, at least 18 years of age, only. Security personnel will be onsite to monitor event barriers. Registered EXPO attendees will be allowed access to both events.
The Diamond Sponsor of the EXPO is Capital One Bank. Platinum Sponsors of the EXPO are: Heartland, LRA Education Foundation, LRA Self Insurer’s Fund for Workers’ Compensation, Pan American Life Insurance Group, Republic National Distributing Company, Southern Glazer’s Wine & Spirits and UnitedHealthcare. Gold Sponsors of the EXPO are: Ecolab, Goldman Sachs 10,000 Small Businesses, Midlands Management Corporation and LouisianaHospitalityJobs.com. The Silver Sponsors of the EXPO are: Bourgeois Bennett, LLC, Fisher & Phillips LLP, Hailey McNamara, Hall, Larmann & Papale, LLP and Johnson, Yacoubian & Paysse.
The Louisiana Restaurant Association (LRA) is pleased to recognize the 2017 Inaugural Class of its newest recognition program, NEXTGEN 30 & Under Louisiana Hospitality Awards. The LRA-member nominated young professionals were chosen for their talent, drive and service toward the restaurant and hospitality industry.
“Over the next ten years, the restaurant industry in Louisiana is expected to add more than 17,000 jobs,” said LRA President & CEO Stan Harris. “Young professionals who are entering the workforce bring a fresh and modern approach to their careers, with new and innovative ideas that will take us into the next generation of successful entrepreneurship. We applaud these young men and women for taking the initiative and making the most of their opportunities in our industry.”
Members of the NEXTGEN 30 & Under Hospitality Award Inaugural Class are Frances Bodet of The Ruby Slipper in New Orleans, Patrick Brennan of Brennan’s Restaurant in New Orleans, Taylor Harvey of Rotolo’s Pizzeria in Baton Rouge and Theresa Langlois of Kalurah Street Grill in Baton Rouge.
Frances Bodet is currently the senior general manager of The Ruby Slipper Café's French Quarter location in New Orleans. Since her start in the restaurant business two and a half years ago, the 29-year-old has delivered significant results in her roles as manager at the company’s Marigny location and as general manager at the Central Business District location. Her peers think of her as someone who exhibits passion, skill and drive in her approach to hospitality.
Patrick Brennan is a 29-year-old Sous Chef who started working for his family’s business at the young age of 24. He has contributed many new ideas to Brennan’s, such as modernizing the coffee program, reimaging the restaurant’s cheese program to pair with champagne and launching “boozy summer snoballs” during “Friday’s Bubbles at Brennan’s Happy Hour” in the Roost Bar and Courtyard.
Taylor Harvey found his way to Rotolo’s Pizzeria three years ago while looking for a part-time job. Since then, he has quickly moved up to training coordinator, a position where he uses his past filmmaking experience to script and shoot videos that are used for training franchisees and managers. Harvey will head up the new store opening team this year with two stores coming soon.
Theresa Langlois started off as an assistant wedding coordinator in her college years and has worked her way up to the director of catering and events of Kalurah Street Grill, Ivor’s and the River Room. She is also a member of the LRA’s Greater Baton Rouge Chapter Board.
“It means a lot to me that I’ve been entrusted to plan people’s most memorable life events,” Langlois said. “One of my mentors, Cheramie Gosnell at LSU, instilled in me that I will always be learning in this role, and that’s really the greatest reward.
The Inaugural Class of NEXTGEN 30 & Under Hospitality Award recipients will be recognized at the Opening Ceremony of the Louisiana Foodservice & Hospitality EXPO Saturday, August 5 at 10:45 a.m. in Hall I at the New Orleans Convention Center.
The Louisiana Restaurant Association (LRA) is pleased to name four Restaurant Legends employed by Delaware North. Delaware North manages and provides food and beverage concessions at the Louis Armstrong New Orleans International Airport. The recipients were recognized at a special ceremony at the airport in Kenner, June 29, 2017.
The Restaurant Legends Award recognizes the long-term dedication of employees of the restaurant industry, with 20 or more years of service at one establishment.
With 136 years combined years of service at their respective restaurants at the airport, these men and women exemplify the satisfaction of making their jobs a lifelong and rewarding career. They are:
“We hope to encourage younger workers to follow the examples that each of these special men and women have set for the industry,” said Stan Harris, president & CEO of the LRA. “It is more than evident that Delaware North fosters a sense of pride among their employees, promotes from within and stresses the importance of jobs within the industry.”
The U.S. Department of Labor’s Occupational Safety and Health Administration today proposed a delay in the electronic reporting compliance date of the rule, Improve Tracking of Workplace Injuries and Illnesses, from July 1, 2017, to Dec. 1, 2017. The proposed delay will allow OSHA an opportunity to further review and consider the rule.
The agency published the final rule on May 12, 2016, and has determined that a further delay of the compliance date is appropriate for the purpose of additional review into questions of law and policy. The delay will also allow OSHA to provide employers the same four-month window for submitting data that the original rule would have provided.
OSHA invites the public to comment on the proposed deadline extension. Comments may be submitted electronically at www.regulations.gov, the Federal e-Rulemaking Portal, or by mail or facsimile. See the Federal Register notice for details. The deadline for submitting comments is July 13, 2017.
Under the Occupational Safety and Health Act of 1970, employers are responsible for providing safe and healthful workplaces for their employees. OSHA’s role is to ensure these conditions for America’s working men and women by setting and enforcing standards, and providing training, education and assistance. For more information, visit www.osha.gov.
The Louisiana Restaurant Association Education Foundation (LRAEF) is pleased to welcome Rachel Bolotte as its new Program Manager. Bolotte will administer the LRAEF Scholarship Fund and Louisiana’s 65 ProStart® programs, which provide culinary and restaurant management education to more than 2,000 students.
For the past eight years, Bolotte has cultivated a nuanced career in education and the culinary field. She has taught culinary education and the foundations of the ProStart program to students at both Academy of Our Lady and John Ehret High School in Marrero. Previously, she was line cook at Restaurant R’evolution and Commander’s Palace in New Orleans and Old Faithful Inn and Lodge at Yellowstone National Park.
“Rachel’s experience as a ProStart program instructor, as well as her diverse culinary background, makes her uniquely qualified to lead the ProStart Program to new levels of success,” said LRAEF Executive Director Alison Greffenius. “She is well equipped to oversee our ProStart programs, strengthen the quality and stature of the program with regard to education structure, and strategically develop new programs and partnerships.”
“I am excited to start this new career pathway with the LRA Education Foundation,” said Bolotte. “Food has always been my passion in life and now I am able to combine my educational background with my knowledge in culinary arts to inspire and share with other passionate ProStart educators.”
ProStart is a nationwide, two-year culinary arts and restaurant management program for high school students that develops the best and brightest talent into tomorrow’s restaurant industry leaders. By uniting the classroom and the industry, ProStart gives students a platform to discover new interests and talents and opens doors for fulfilling careers. Students are required to complete a 400-hour work internship, thus providing hands-on training. Many LRA members serve as mentors to ProStart students and also hire them.
“One of the most important missions of the LRA Education Foundation is educating our industry’s future leaders about the opportunities we offer,” said LRA President & CEO Stan Harris. “Having a person with Rachel’s academic and culinary experience will allow us to continue to expand this mission.”
A New Orleans-area native, Bolotte received her culinary arts degree from the John Folse Culinary Institute at Nicholls State University.
2017 LRAEF Annual Partners: Five Diamond- Acme Oyster House, Auto-Chlor Services, Emeril Lagasse Foundation, Louisiana Hospitality Foundation, Louisiana Restaurant Association, National Restaurant Association Educational Foundation and Raising Cane’s Chicken Fingers; Four Diamond- Performance Foodservice- Caro; Three Diamond- Atmos Energy, Baton Rouge Epicurean Society, Ben E. Keith, Delaware North, Ecolab and Louisiana Culinary Institute; Two Diamond- Besh Restaurant Group and Louisiana Gas Association and One Diamond-Capitol City Produce. The LRAEF would also like to thank the nine chapters of the LRA for their support throughout the year.
Louisiana Lt. Gov. Billy Nungesser and the Louisiana Seafood Promotion and Marketing Board (LSPMB) crowned Chef Bonnie Breaux of The St. John Restaurant in St. Martinville as the Queen of Louisiana Seafood at the 10th annual Louisiana Seafood Cook-Off, held this evening at the Cajundome Convention Center in conjunction with A Taste of Eat Lafayette.
To earn the crown, Chef Breaux prepared Crackling-Crusted Black Drum graced with a Fennel Marmalade, nestled on Abita Amber-infused Brabant Potatoes and Sautéed Haricot Vert, topped with butter-poached, Jumbo-Lump, Blue-Point Crabmeat. Chef Breaux beat eleven of the state’s best chefs by to win the title of "Queen of Louisiana Seafood".
“It is an honor to crown the new Queen of Louisiana Seafood, Chef Bonnie Breaux of St. Martinville,” said Lt. Gov. Billy Nungesser. “This year’s competition was the toughest yet, as each competitor truly showcased why Louisiana has the most exceptional, healthy and delicious seafood in the world. Together, we will promote Louisiana’s thriving seafood industry and the impact it has on the state’s tourism, economy and culture.”
Chef Breaux’s first duty as Queen of Louisiana Seafood will be to represent the state at the Great American Seafood Cook-Off held on Aug. 5, in conjunction with the Louisiana Foodservice & Hospitality EXPO in New Orleans, where she will compete against the nation’s top seafood chefs.
Chef Anthony Felan of Wine Country Bistro in Shreveport was named runner-up, followed by Nathan Richard of Cavan in New Orleans.
This year’s competitors were:
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. 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?
If evacuation is necessary:
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.
The National Restaurant Association Education Foundation (NRAEF) has named Steven Oubre of Woodlawn High School the winner of the 2017 ProStart®Educator of Excellence Award for outstanding achievement in high school culinary and restaurant management education. Selected from the 2017 ProStart Educator of Excellence Award winners, the NRAEF and Golden Corral Corporation are also proud to announce that the 2017 recipient of the James H. Maynard Excellence in Education Award is Steven Oubre of Woodlawn High School (Louisiana). Established over a decade ago as a tribute to Golden Corral’s founder, James Maynard, the James H. Maynard Excellence in Education Award honors two select ProStart educators for their tireless dedication to providing remarkable experiences to their ProStart students. Oubre received a plaque and a gift of $5,000, presented by Judy Irwin, Vice President of Human Resources and Training for Golden Corral, and Lance Trenary, President and CEO of Golden Corral, at a special gala dinner.
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.
Oubre, Woodlawn High School ProStart’s instructor since 2010, received the James H. Maynard Excellence in Education Award at the NRAEF gala in Chicago, Illinois on May 18. He was nominated by the Louisiana Restaurant Association Education Foundation (LRAEF) and stood among 42 nominated culinary and restaurant management educators from across the nation.
“As a past LRA Chairman and now, Chair of the NRA Educational Foundation, it was a pleasant surprise to have a Louisiana ProStart educator win the National Educator of Excellence Award,” said Gregory Hamer Sr. “This award is such a huge honor and I’m happy to see it go to someone so deserving.”
Under Oubre’s direction, Woodlawn High School has one of the biggest ProStart programs in Louisiana. Many of his students have earned the National ProStart Certificate of Achievement (COA), and he has helped 115 students earn the ServSafe Food Safety Manager credential over the past three years. His students have competed in the Louisiana ProStart Student Invitational every year, and in 2017, his students competed in both the culinary and management competitions.
Oubre is a mentor to his fellow ProStart educators as well as to his students. He’s highly regarded for his positivity and realism while teaching his students how to apply their ProStart curriculum to the real world.
"It is still surreal to me that I received this award. There are over 1,800 programs around the U.S., Guam, and Europe, so to even be nominated at the state level is a huge honor,” said Oubre. “I feel as though I do not deserve this honor because I simply do my job to the best of my ability. It gives me pride to help my students become more than what they are and show them value of doing the best they can."
The LRAEF, a 501 (c)3 non-profit organization, exists to enhance the restaurant community through expanded educational and career opportunities, the formation of strategic partnerships and the elevation of professional standards and practices. If you would like to make a donation, please contact Alison Greffenius, email@example.com or (504) 210-2505.
The 2017 LRAEF Annual Partners and Sponsors include: Acme Oyster House, Auto-Chlor Services, Louisiana Hospitality Foundation, Louisiana Restaurant Association, National Restaurant Association Educational Foundation, Raising Cane’s Chicken Fingers, Performance Foodservice Caro, Atmos Energy, Baton Rouge Epicurean Society, Ben E. Keith Co., Delaware North, Ecolab, Louisiana Culinary Institute, Besh Restaurant Group, Louisiana Gas Association, Capitol City Produce, Centerplate, Coca-Cola, Community Coffee, Freeman Decorating, and the New Orleans Morial Convention Center. The LRAEF would also like to thank the nine chapters of the LRA for their support throughout the year.
As summertime approaches, teenagers across Louisiana will be seeking positions in Louisiana restaurants and other businesses. It is estimated that more than 60,000 minors are employed in the state of Louisiana, representing just three percent of the total workforce of 1,885,310 according the 2013 Bureau of Labor Statistics Occupational Employment and Wage Estimates for Louisiana.
The Louisiana Workforce Commission has a two-part process for employing a minor as outlined below under Employment Certificates.
Employment Certificates (work permits)
Minors 14 & 15 years of age MAY NOT
Minors 17 years of age, who have not graduated from high school MAY NOT:
All minors MUST have a 30 minute uninterrupted break period within every five hours of employment. ALL MINORS SHALL RECEIVE AN EIGHT HOUR REST BREAK AT THE END OF EACH WORK DAY, BEFORE THE COMMENCEMENT OF THE NEXT DAY OF WORK.
Occupations permitted for 14 & 15 year-old minors
The Louisiana Workforce Commission state-mandated Louisiana Minor Labor Law Placard posting can be downloaded and printed at www.laworks.net.
For questions, please contact Debbie LaRocca, Labor Programs Director, Louisiana Workforce Commission, (225) 342-0275, firstname.lastname@example.org.
Understand that the City is currently holding the wholesaler responsible for assessing and collecting the tax from retail dealers. Currently, a restaurant or bar will not be required to submit a return. However your vendors will probably be adjusting their pricing to cover this new excise/gallonage tax.
We have attached two documents in the above paragraph that are for the wholesalers use but show what they will be required to collect. The second document provides the excise tax rate per type of high alcohol content product and how to convert to gallons.