Speaker Series
The Kitchen Counter at the LRA Showcase
Presented by Ecolab
Step away from the hustle and bustle of the show floor and gather around The Kitchen Counter—a dynamic, educational speaker series designed to provide restaurateurs with cutting-edge insights and actionable strategies. Located right on the show floor, this engaging series serves as a knowledge hub for the modern restaurateur, offering a refreshing break with timely topics that are shaping the industry today.
Whether you’re seeking innovative solutions or tips to boost your profit margin, The Kitchen Counter delivers key takeaways that can be immediately applied to your business. Join us for expert-led discussions that will help you stay ahead of the curve and turn challenges into opportunities. Ready to elevate your restaurant’s success? The Kitchen Counter is the place to be.
Saturday, August 2
Start Strong: The Savvy Guide to Opening Your First Restaurant
Sponsored by RestaurantOwner.com
Noon - 12:45 p.m.
Aspiring to open your own restaurant? Don’t just wing it—get the proven ingredients for success from someone who’s helped thousands of first-time operators find their footing. In this high-impact session, Chip Romp, Senior Director of Workforce and Business Services at RestaurantOwner.com, shares real-world strategies that turn fresh concepts into thriving businesses. Whether you're just dreaming or deep in planning, Chip delivers the practical insights, tools, and templates you need to launch with confidence and stay a step ahead.
Key takeaways include:
- How to build a solid financial plan and avoid costly startup mistakes
- Operational and hiring strategies to set your team and business up for success
- How to create a guest-focused culture that drives loyalty and buzz
- Must-have tools and templates from RestaurantOwner.com to streamline your journey
Come hungry for knowledge and leave ready to lead—with the right game plan to open strong and grow even stronger.
Tip-Off: The Legal, Cultural, and Financial Storm Brewing Around Gratuities
Sponsored by Fisher Phillips
1 - 1:45 p.m.
Tipping used to be simple—now it’s a full-blown controversy. With consumers calling foul on tip fatigue, legislation like “No Tax on Tips” gaining ground, and the rules around tip pooling tighter than ever, restaurant operators are caught in the middle of a fast-changing game. In this eye-opening session, Michelle Anderson, LRA General Counsel for Labor & Employment and Partner at Fisher Phillips, breaks down the tangled web of federal and state tipping laws, IRS reporting requirements, and what employers must know to stay compliant. Plus, we’ll dig into what’s fueling consumer frustration and how your restaurant can respond smartly without losing staff—or guests.
You’ll walk away with:
- Clarity on tip pooling and distribution between front and back of house
- Legal implications of service charges and automatic gratuities
- What “No Tax on Tips” really means for your bottom line
- Best practices to protect your business and your employees
Don’t miss this chance to get ahead of the tipping point.
Cost Chaos: Winning the Margin Game in a Tariff-Tangled Market
2 - 2:45 p.m.
Inflation may still be with us, but 2025 brings fresh challenges—particularly the rising impact of new tariffs on imported goods. In this timely and tactical session, Carrie Collins of Ben E. Keith returns to help operators sharpen their cost management playbooks. From negotiating smarter vendor contracts to strategically sourcing alternative U.S.-grown ingredients, this session will explore how to optimize prime costs without compromising value. Attendees will leave with fresh ideas for bulk purchasing, cost-effective menu engineering, and navigating the complex world of tariffs.
Key takeaways include:
- How new tariffs are reshaping the cost landscape—and what it means for your bottom line
- Smart strategies for negotiating better vendor contracts and pricing agreements
- Tips for sourcing U.S.-grown alternatives to offset supply chain disruptions
- Menu engineering techniques to maintain value perception while protecting profits
Sunday, August 3
Risky Business: How to Bulletproof Your Restaurant from Claims & Catastrophes
Sponsored by Johnson, Yacoubian & Paysse
In a world where one unexpected incident—a fire, a fall, a flood—can derail your business overnight, smart restaurant and hospitality operators know that insurance isn’t just a requirement—it’s your last line of defense. Join Alan Yacoubian, General Counsel for the Louisiana Restaurant Association and its Workers’ Comp program, for a candid and eye-opening look at the legal and insurance risks hiding in plain sight.
This session will unpack:
• Why off-the-shelf insurance often leaves restaurants vulnerable—and how to close those gaps before
disaster strikes.
• What every operator should know about general liability, property insurance, business interruption, liquor liability,
auto/fleet, cyber risk, and umbrella coverage.
• Real-world examples of claims that exposed weak spots—and what could have prevented them.
• How the LRA Workers’ Comp program is built specifically for the hospitality industry—and why that matters when
it’s time to file.
Whether you're reviewing your current policies or haven’t looked at them since opening day, this session will give you a game plan to protect your business from the threats you didn’t see coming.
KEYNOTE SESSION: Authentically Louisiana—Chef John Folse
Moderated by Mark Romig
2 p.m.
Known as Louisiana’s culinary ambassador to the world, Chef John Folse has dedicated his life to celebrating and preserving our Cajun and Creole traditions. In the 1980s, he traveled the globe alongside legends like Chef Paul Prudhomme and Chef Leah Chase, sparking a worldwide fascination with the bold flavors and fresh ingredients rooted in Louisiana’s rich soil and bountiful waters.
Chef Folse is the visionary behind beloved establishments such as Lafitte’s Landing Restaurant, Restaurant R’evolution at the Royal Sonesta Hotel, Bittersweet Plantation Dairy, and Folse Market at the New Orleans International Airport. He also founded the Chef John Folse Culinary Institute at Nicholls State University—the first four-year culinary degree program in the country—where more LRA Education Foundation scholars attend than any other post-secondary school in Louisiana.
A prolific author, TV and radio personality, and hospitality industry leader, Chef Folse perfectly embodies the 2025 Showcase theme: “Authentically Louisiana.” During his keynote, Chef Folse will explore the evolution of Louisiana’s vibrant food culture, the critical role of culinary education, and how honoring our roots can guide our future.
