The LRA Northwest Chapter "Rooftop Rendezvous" previously scheduled for September 27 has been cancelled. If you have any questions, contact Angela Martin at email@example.com or (318) 299-6738.
The Future of Food Safety Week 4: Keep it up! Lots of things change, but one thing that does not is your importance as a food handler to keep food safe. By taking care of the fundamentals of food safety practices, you can keep your customers happy and healthy! Talk to your manager about how you can do your part.
Time and Temperature Control
Preventing Cross Contamination
The Louisiana Restaurant Association (LRA) Greater Baton Rouge Chapter will bring to the Capitol City the second annual “Candela e Vino,” Thursday, October 4, 2018 at The Loft at Cecelia, 421 N. 3rd Street, and The Trademark, 326 3rd Street, in Baton Rouge from 6:30-9 p.m.
Last year, the inaugural Candela e Vino featured an elegant sit-down affair at White Oak Plantation, but this year, a new twist on the event will feature progressive wine and food pairings from local LRA member restaurants at two of downtown Baton Rouge’s finest event venues. Guests will begin the evening with wine, hors d’oeuvres and music from vocalist Barbarella Blue at The Loft at Cecelia at 6:30 p.m., and at 7:45 p.m. partygoers will transition to The Trademark to complete the night with a silent auction, more delicious food and wine and live music from the multi-genre group, The Michael Foster Project.
“We are excited to bring this new version of Candela e Vino to Baton Rouge,” said LRA Greater Baton Rouge Chapter President Kerrie Kikendall. “We will present a unique and memorable evening for attendees, where they can experience the ambiance of Baton Rouge’s historic downtown, while sampling fine wines and delicious food from the area restaurants who are preparing to showcase bold flavors. With great music from Barbarella Blue and The Michael Foster Project and a chance to purchase exclusive items, it should be a night to remember!”
Partygoers should bring their appetites, as they will be able to try tastes from establishments such as Blend, Cecelia Creole Bistro, The Gregory, Jolie Pearl Oyster Bar, The Gilded Artichoke, City Pork, Mestizo, Beausoleil Restaurant & Bar, L’Auberge Casino & Hotel, Ambrosia Bakery and more!
Guests may partake in a silent auction, where they will be bidding against others for special prizes, such as suite tickets to the New Orleans Saints and Pelicans games, suite tickets to Keith Urban and Ed Sheeran concerts, a 25 person crawfish boil at Walk-On’s Bistreaux & Bar, a “Date Night for a Year” package and more!
A portion of the proceeds from Candela e Vino will benefit the LRA Education Foundation (LRAEF). The LRAEF, in turn, will use monies raised to further promote the restaurant industry as a career choice through its restaurant management and culinary arts program, ProStart, offered at 60 high schools statewide, including 19 in the Greater Baton Rouge area. It will also enhance the restaurant community through expanded educational and career opportunities, including culinary and hospitality scholarships.
Candela e Vino is open to the public. Tickets are $100 per person. To purchase, visit www.LRA.org (Upcoming Events).
For more information, contact LRA Chapter Member Services Coordinator Dana Gresham at firstname.lastname@example.org or (225) 240-7189.
The Louisiana Restaurant Association (LRA) is pleased to name nine new Restaurant Legends from Ruth’s Chris Steak House and Hub City Diner in Lafayette. The recipients were recognized at a special ceremony at Blue Dog Cafe in Lafayette on Monday, September 10, 2018.
The Restaurant Legends Award recognizes the long-term dedication of employees of the restaurant industry, with 20 or more years of service at an establishment.
With over 200 years of combined service altogether, these nine employees exemplify the satisfaction of making their jobs a lifelong and rewarding career.
The honorees from Ruth’s Chris Steak House are:
The honoree from Hub City Diner is:
“We are proud to honor these valued employees for their hard work and service,” said LRA Acadiana Chapter President Linda Arnaud. “They are a fine example the viability of careers in the restaurant industry here in Lafayette.”
These recipients join the 262 individuals in our state recognized by the LRA through its Restaurant Legends program. Collectively, these industry professionals have nearly 5,000 years of service to Louisiana restaurants and suppliers.
The last week has been a very stressful and challenging one for everyone preparing for and recovering from Hurricane Florence. North and South Carolina sustained the most serious, and tragic impact from this horrible storm, and hundreds of thousands of others have also been seriously affected throughout the southeastern United States.
Early estimates suggest Florence caused billions of dollars in damages to home and businesses. Before the storm even made landfall, we received countless phone calls and emails from people offering assistance. We are grateful for the hospitality and generosity extended by our friends and colleagues throughout the country.
Now, we come together again to rally the industry in this time of need. We know that many of you have already received requests asking how people can help. We ask that if you or someone you know in our industry can be supportive, please direct them to one of these four local entities that our SRA partners are working with in the impacted regions.
One of the great things about our industry is our resilience and the way we come together and support one another in the wake of disasters. We greatly appreciate you keeping everyone in North Carolina, South Carolina, Georgia, and Virginia in your thoughts and prayers as they begin the recovery process.
Dawn Sweeney, President & CEO, National Restaurant Association
Lynn Minges, President & CEO, North Carolina Restaurant and Lodging Association
Karen Bremer, CEO, Georgia Restaurant Association
Eric Terry, President, Virginia Restaurant, Lodging & Travel Association
John Durst, President & CEO, South Carolina Restaurant & Lodging Association
Changing consumer trends can mean changes in your operation. If your operation is using new technology for placing orders, do you have a cleaning program in place for it? How does your food stay safe once it leaves your establishment for delivery? Consumers now hear more about food safety through social media and reality TV. Make sure your operation does not become something to "post about."
Increased public awareness:
Consumer trends/Restaurant changes:
Learn more about National Food Safety month here.
The National Restaurant Association officially launched its online training suite of programs focused on sexual harassment prevention. They are the first in the Association’s new ServSafe Workplace training line.
The programs, Sexual Harassment Prevention in the Restaurant Industry and Sexual Harassment Prevention in the Hospitality Industry, are interactive, digital, training programs that address sexual harassment and the harmful impact it has on individuals and businesses. Each program features employee and manager versions.
Developed specifically for the foodservice and hospitality industries, this courses offer scenario-based learning and emphasize the impact to individuals and the responsibility each employee has for maintaining a respectful, inclusive workplace.
“The National Restaurant Association is committed to equipping our members with the tools they need to promote a positive workplace,” said President and CEO Dawn Sweeney. “ServSafe Workplace’s new Sexual Harassment Prevention training programs provide operators with valuable resources to build and maintain a safe and respectful work environment.”
Key objectives of the employee version of the program include:
“The ServSafe team is excited to offer this timely training to our industries,” said Sherman L. Brown, the Association’s executive vice president of training and certification. “The strong response to the complimentary Sexual Harassment Prevention webinars we presented this summer shows that people in both foodservice and hospitality are eager to learn how to address this issue and change the culture. We are proud to provide them with the tools to make that happen.”
Learn more about ServSafe Workplace here
The Louisiana Restaurant Association (LRA) Northeast Chapter is excited to present its inaugural event, “Dine & Wine Under the Vines,” Saturday, October 6, 2018 at Landry Vineyards, 5699 New Natchitoches Road in West Monroe, from 3-6:30 p.m.
Open to the public, attendees are encouraged to bring their families for an afternoon of good food, live music and wine sampling! Admission to Dine & Wine Under the Vines will include food from local LRA member restaurants and live entertainment by Lisa Spann & Co. Wine from Landry’s Vineyard will be available to purchase. For maximum comfort, guests should bring lawn chairs and blankets to relax and “un-WINE-d.”
“We are so excited to partner with Landry Vineyards and offer this new event,” said LRA Northeast Chapter President Darrell Whaley. “Dine & Wine Under the Vines will combine great music, delicious food and fine wines—all from local sources. It’s a great opportunity to support each other and provide a family-friendly atmosphere to enjoy the early fall season.”
Participating restaurants are:
A portion of the proceeds from Dine & Wine Under the Vines will benefit the LRA Education Foundation (LRAEF). The LRAEF, in turn, will use monies raised to further promote the restaurant industry as a career choice through its restaurant management and culinary arts program, ProStart®, which is offered at West Monroe High School. It will also enhance the restaurant community through expanded educational and career opportunities, including culinary and hospitality scholarships.
Tickets are available for purchase now at www.LRA.org (Upcoming Events). Tickets are $20 for adults and discounted tickets are available for ages 11-18. Children 10 and under are free. The price of tickets will increase by $5 on the day of the event and at the door. No outside alcohol is permitted. Guests under the age of 21 will not be served alcoholic beverages.
VIP Tables of four and eight are also available for $100 and $200, respectively.
For more information, contact LRA Chapter Member Services Coordinator Angela Martin at email@example.com or (318) 299-6738.
The Future of Food Safety Week 2: Keep it Controlled! The supply chain is becoming more complex. Ingredients may come from around the block or around the world. Suppliers may have different procedures but food handlers must ensure that the food that arrives at your operation is safe and meeting your operation's requirements.
Time and temperature control:
For more information about National Food Safety Month, visit here.
Keep it compliant! The regulation changes to the 2017 FDA Food Code updates many of the standards and practices restaurants follow to protect guests from foodborne illness. Here are some key highlights to start the conversation.
- Must be on site while facility is in operation
- Bandages must be covered by single-use gloves
- Steps must include specific employee actions
- Poultry -- 165 degrees Fahrenheit instantaneously
To learn more about National Food Safety Week, click here.