In every industry, there are unsung heroes whose dedication and commitment shape the landscape from behind the scenes. Alan Guilbeau, 2024’s newly appointed Chair of the Louisiana Restaurant Association (LRA), is one such individual whose remarkable journey in consumer products, food service, and distribution has left an indelible mark on Louisiana’s culinary community.
Born and raised in Kenner, Guilbeau’s upbringing was steeped in the values of hard work and perseverance. His father’s career with Jack’s Cookies and Budweiser instilled in him a deep appreciation for the intricacies of business, while his mother’s clerical work inspired a sense of organization and diligence that would serve him well in his future endeavors. After graduating from Bonnabel High School, Guilbeau joined his father at Budweiser, where he began his career in earnest. Over the years he held various roles within the company, going from keg route driver to package salesman to route supervisor, and eventually rising to the position of pre-sale division manager. It was during this time that Guilbeau honed his skills in sales, distribution, and team leadership, laying the foundation for his future success. “My career focus went from bringing life to the festivities for hospitality businesses, to rejuvenating night owls for their morning meetings,” joked Guilbeau. From the Party to Perky In 2009, Guilbeau embarked on a new chapter in his career, joining New Orleans Roast Coffee & Tea and PJ’s Coffee of New Orleans under Ballard Brands as Vice President of Business Development. Here, he played a pivotal role in expanding the brands’ reach beyond coffee shops and into restaurants, hotels, and convenience stores. Guilbeau’s strategic acumen and unwavering dedication were instrumental in driving the growth and success of these beloved Louisiana brands. Roastmaster Felton Jones has worked with Guilbeau for 25 years and commends him on his role as LRA Chair this year. Jones noted that, “This position will give more people in our industry the chance to know Alan and see what he brings to the table.” “He taught me everything I know about sales and I taught him everything I know about manufacturing, and through that experience we built New Orleans Roast together,” said Jones. “Alan sees the potential in people that they don’t yet see in themselves.” All in From the Beginning Outside of his professional roles, Guilbeau has been deeply involved with the LRA, serving as the Northshore Chapter President and Chair of the LRA Education Foundation. His passion for programs like ProStart, inspired by his son’s participation at Covington High School, underscores his commitment to nurturing the next generation of culinary talent. In addition to his professional achievements, Guilbeau’s personal life has also been intertwined with the culinary world. His daughter’s career as an administrative law judge for the Louisiana Department of Wildlife and Fisheries, and his recent marriage to his wife Kelly, who is VP of Marketing at the Salad Station and volunteers with the LRA Education Foundation, further illustrate his family’s deep connection to the industry. As Guilbeau assumes his role as Chair of the LRA, he brings with him a wealth of experience and a genuine desire to serve the community. He emphasizes the importance of membership recruitment, the support of the LRA Workers’ Comp program, and access to essential training resources like ServSafe for food safety and alcohol training. In the face of challenges such as the post-pandemic recovery, Guilbeau’s quiet determination and unwavering commitment to service will undoubtedly continue to shape the future of Louisiana’s vibrant restaurant industry. As we celebrate his journey of passion and service, let us be inspired to follow in his footsteps and make a difference in our own communities.
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Restaurant optimism fueled by continued employment growth, technology advancements and expanded consumer use of restaurant apps, off-premises and loyalty programs.
EMBARGO: February 6, 2024, Washington, D.C. (February 6, 2024) – Restaurants sales are forecast to exceed $1.1 trillion in sales this year, marking a new milestone for the industry that will employ over 15.7 million people in the United States by the end of 2024. This is all according to the National Restaurant Association 2024 State of the Restaurant Industry Report. Key findings from this year’s report include: • Positive sales expected: Restaurant operators are cautiously optimistic about the year ahead, with nearly 8 in 10 predicting their sales will increase (33 percent) or hold steady (45 percent) from 2023 levels. • Delivery, carry-out and drive-thru growth continues: 52 percent of consumers—including 67 percent of millennials and 63 percent of Gen Z adults—say ordering takeout from a restaurant is an essential part of their lifestyle, further showing the profound impact restaurants have on consumers’ lives. • Industry employment increased but help still wanted: Forty-five percent of restaurant operators report needing more employees to meet customer demand and a majority (70 percent) have job openings that are hard to fill. • Profitability remains challenged: Operators are slightly less optimistic about profitability, with only 27 percent of operators expecting to be more profitable this year. Average food costs have increased more than 20 percent and average wages more than 30 percent from 2019—both impacting profitability. • Jobs drive consumer spending: All restaurant sales are local, and consumers are generally upbeat about their community. Fifty-five percent of adults describe their local economy, including the availability of jobs, as excellent or good. "With more than $1 trillion in sales expected this year, the state of the restaurant industry is strong thanks to the agility of its operators and employees,” said Michelle Korsmo, President & CEO of the National Restaurant Association. “As our report shows, restaurants are finding ways to adapt to the challenges of increased food costs and supply chain disruption. Restaurants have responded well to customers’ desire to have more opportunities to enjoy restaurant meals, which continues to grow sales, create employment opportunities, and foster a strong sense of community.” Operators and Consumers Alike See Value in Technology and Special Deals and Promotions Consumers’ affinity for technology in restaurants varies and as a result, operators are strategically deciding how to incorporate technology into the experience. For full service restaurants, nearly half (46 percent) of adults think technology has a positive impact, and this number weighs heavily towards younger consumers (64 percent of Gen Z and 66 percent of Millennials). Similarly, this group is more likely to want more technology options according to the research. These preferences can help operators make informed decisions on where and how to invest. In 2023, just under half (48 percent) of operators made technology investments to enhance the customer experience but 60 percent plan to make an investment in 2024. The areas where consumers say technology would have the most positive impact on their personal experience include options that make ordering and paying easier and faster. If consumers are somewhat split on technology, they can agree on the value of a special deal or discount, with 7 in 10 adults saying they often look for a daily special or discount. Customers (85 percent) are more flexible about when they dine if it comes with a deal and 84 percent said they’d take advantage of deals offered for dining at off-peak times. Further, 75 percent of adults would opt for smaller-sized portions for a lower price—a trend that can help restaurants curb food waste and improve profits. To further fuel customer retention, the data suggests focusing on loyalty and rewards programs. Customers prefer to see this type of program on a smartphone app, further enforcing the need for technological innovation and creating additional touchpoints between customers and restaurants. Restaurant Employment to Reach 15.7 Million in 2024 The restaurant and foodservice industry is projected to add 200,000 jobs in 2024, bringing total industry employment to 15.7 million. Between 2024 and 2032, the industry is projected to add 150,000 jobs per year on average, with total staffing levels reaching 16.9 million by 2032. Despite this expansion, 45 percent of operators say their restaurant doesn’t have enough employees to support existing customer demand. Operators looking for the necessary support are turning to the gig economy and technology. One in four operators say using gig workers to fill in staffing will become more common in their segment in 2024 and nearly half (47 percent) of operators say the use of technology and automation to help with the current labor shortage will become more common. Food Cost and Availability Influence Menus the Most If consumers notice menu changes on a more frequent basis, it’s often the result of increased food costs. In the past year, operators report needing to find new suppliers, removing items from their menus, adjusting portion sizes or substituting lower cost items all in response to elevated food prices. The availability of food items impacted menu composition as well, with more than three quarters (77 percent) of operators saying their restaurant experienced supply delays or shortages of key food or beverage items in 2023. These changes will present a challenge for operators, especially with most adults (86 percent) saying they like ample choices on menus. Further directing menu choices are social media trends. As the National Restaurant Association’s 2024 What’s Hot Culinary Forecast shows, savvy operators are turning to TikTok and other social media platforms to be inspired and to fire up viral trends. Operators will need to be strategic in how they balance thoughtfully streamlined, food-cost-effective menus and enough variety to satisfy demand and lead the latest trends. For those offering it, off-premises remains a key area of opportunity, and customers agree, with a vast majority (88 percent) reporting being satisfied with the variety of local food options for takeout and delivery. Customers are viewing take-out in new ways, with two thirds (67 percent) of adults saying they’d be interested in subscriptions that offer a specified number of meals each month and half (53 percent) saying they’re open to supplementing home-cooked meals with restaurant-prepared items. “This is an historic and exciting year for the restaurant industry,” added Hudson Riehle, Senior Vice President of the Research and Knowledge Group for the National Restaurant Association. “While challenges remain—including inflation, recruitment, higher operating costs and profitability—restaurant operators will continue to innovate and evolve to meet customer demands.” Click here to download the 2024 State of the Restaurant Industry Report, supported by Sage. Dear LRA Members,
As the parade season kicks into gear this weekend, we can expect increased compliance measures from various regulators—specifically those in the public safety realm. First, the Fire Marshal will check that premise capacities are being followed and will have deputy marshals in the field. The Louisiana Alcohol Tobacco Control (ATC) will have agents performing compliance checks to verify permits and monitor the sale of alcohol and tobacco products to minors. To avoid citations or more serious repercussions, please review these reminders for alcohol-permitted establishments, particularly along the parade routes. A few suggestions include:
Is Your Private Contract Security Company Licensed? Louisiana requires private security companies to be licensed and security officers registered. The Louisiana State Board of Private Security Examiners has shared a letter explaining the license and registration requirements and a sample of a specimen security officer's license. Read more here. Safety Tips from Carnival Vets With the volume of parade-goers flooding the French Quarter, St. Charles corridor, Veterans Memorial Blvd. in Metairie, and other cities across the state, ensuring the safety of your staff and customers is of the utmost importance. Here are some tips from LRA member restaurant owners and Mardi Gras veterans:
If there’s a tip we’ve overlooked that you’d like to share, please email us at communications@lra.org. Sincerely, Wendy Waren SVP of Communications communications@lra.org Wednesday, Feb. 7, 1:00pm Central
Restaurant sales are forecast to top $1T for the first time in history, and the nation’s second-largest private sector employer is on track to continue adding jobs, growing the nation’s second-largest private workforce. Get key findings, including: • Consumers love restaurants: 9 in 10 adults say they enjoy going to restaurants. • Operator opinion on competitive pressures. • Consumer outlook on the national and local economies – and how that could impact their spending. • And which costs operators are watching most closely. Hear more about the findings from the 2024 State of the Restaurant Industry report. Considered the authoritative source for industry sales projections and trends, it’s based on analysis and forecasts by National Restaurant Association economists and surveys of restaurant operators and consumers. Join us on Wed., Feb. 7, at 1 p.m. Central where Hudson Riehle, SVP of Research and Knowledge will discuss the findings and address audience questions. Register today! Register Here LRA Members, We Need Your Expertise!
In a recent Business Insider article, the age-old debate of splitting restaurant checks evenly versus paying separately has been thrust into the spotlight, particularly with the rising sentiment in favor of individual tabs. As diners increasingly advocate for paying only for what they consume, restaurant owners are facing the challenge of adapting to this shifting etiquette while maintaining efficient service. The article highlights the growing frustration among diners who feel burdened by the expectation of evenly splitting the bill, especially when they've ordered less or more affordable items than others in their party. With the proliferation of payment apps like Venmo and Splitwise facilitating individualized payments, the practice of evenly splitting bills is being called into question. In light of these developments, restaurant owners and members of the restaurant industry face a critical question: How can they successfully navigate this trend of individual tabs while ensuring a seamless dining experience for their customers? As members of the Louisiana Restaurant Association (LRA), your insights and experiences are invaluable in addressing this issue. How have you adapted your restaurant's policies or procedures to accommodate requests for separate checks? What strategies have proven effective in managing customer expectations and maintaining operational efficiency during peak dining hours? We invite LRA members to share their thoughts, strategies, and best practices for handling separate checks tableside in today's dining landscape. Your input will not only contribute to a broader understanding of this evolving trend but also provide valuable insights for fellow restaurant owners and industry professionals. Comment and tell us what you think. Raising Cane’s Chicken Fingers, in partnership with the LRAEF, will offer prestigious $5,000 scholarships in 2024.
Individuals will be referred to as Raising Cane’s Chicken Fingers Scholars, and these scholarships will empower four outstanding Louisiana students passionate about the restaurant, foodservice, tourism, or hospitality industries to pursue their higher education. Priority will be given to ProStart students with a completed NRAEF Certificate of Achievement. Deadline to apply is February 2. Apply here The NRA Educational Foundation 2024 scholarship application period is open to hospitality students at all stages of their lives, whether career changers or high-school students pursuing an industry-related post-secondary degree. Financial awards range from $2,500 to $10K and can be used toward tuition and fees, books, room and board, and other school-related expenses. All individuals are encouraged to apply through March 15 here. Card processing fees are one of the highest costs for restaurant operators, and while nearly all businesses effectively have no power to control what these fees look like, P&L statements show that these costs continue to rise. Join the Association and experts from CMSPI, a global payments advisory firm, to learn about the Association’s 2024 legislative and regulatory priorities in response to the shifting landscape of the payment ecosystem, as well as some operational practices that restaurants can implement to help mitigate the costs of card acceptance.
Register for the webinar on Wed., Jan. 24 at 1 p.m. Central. From Jordan Heiliczer, Director of Labor and Workforce Policy at the National Restaurant Association.
Today, the House of Representatives approved H.J. Res 98, a joint resolution to nullify the NLRB's joint employer rule, with a 206-177 vote tally. This bipartisan vote saw 8 Democratic members joining unanimous Republican support. Acknowledgment of Support:
The House Committee on Small Business is set to delve into the concerning issue of escalating crime rates and its repercussions on Main Street America. Titled "Crime on the Rise: How Lawlessness is Impacting Main Street America," the full committee hearing will feature testimonies from entrepreneurs, activists, law enforcement, and a restaurant operator. This critical discussion aims to shed light on the challenges faced by businesses, employees, and communities due to the surge in criminal activities
Notably, a restaurant operator will testify before Congress, providing insights into how rising crime rates adversely affect customers, employees, and overall business operations. The House Committee on Small Business, having approved the recommendation for the restaurant witness, will also hear from a police chief and a victim of anti-Semitism, broadening the scope of perspectives on the issue. The Hearing is scheduled to take place on Thursday, January 11th, at 10:00 AM. It is open to the public and can be accessed online through the Committee's YouTube channel here. The king cake tradition, dating back over 300 years, originated as a means to celebrate the “Epiphany” which commemorates the visit of the Magi to the Christ Child in Christian tradition. The term "Magi" refers to the Three Wise Men, also known as the Three Kings. Evolving across continents over centuries, the king cake has manifested in various forms, such as the southern French Brioche des Rois, the northern French Galette des Rois, and the Mexican Rosca De Reyes. However, some argue that the king cake's true breakthrough occurred in 1964 when Hurricane Betsy devastated a New Orleans donut shop, Haydel’s Sunny Flake Bakery, later rebuilt by David Haydel and Dottie Freeland, introducing their now-famous king cakes to the menu. With only minor alterations to the recipe since the 1960s, the third generation of Haydels safeguards the legacy, producing over 75,000 king cakes using the same recipe in 2016.
King cakes, whether traditional or filled, are crafted from danish dough, braided by hand with cinnamon and sugar, baked, and topped with fondant icing. The Sugar-Only King Cakes follow the same process but skip the icing. Filled King Cakes offer variations like praline pecan, cream cheese, strawberry cream cheese, German chocolate, and brownie chocolate chip, creating a filled valley on the braided dough. "Da Parish" King Cakes have purple, green, and gold sugar baked on top, generously drizzled with icing and adorned with sprinkles after baking. GRAB A BOX OF HISTORY FOR YOURSELF! https://haydelsbakery.com/featured/king-cakes/ |
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