History
The Louisiana Restaurant Association (LRA) was established in 1946 to advocate on behalf of the state’s foodservice and hospitality industry among elected officials and regulatory agencies. Under the leadership of its original officers and directors, the association set forth several founding principles that continue to guide the association to this day. Since its inception, the LRA has been recognized as a peer leader among other state restaurant associations in the country.
The LRA is governed by a Board of Directors that represents all segments of the foodservice and hospitality industry in Louisiana. The LRA, LRA Self Insurer’s Fund for Workers’ Compensation and its LRA Education Foundation have a staff of professionals led by the President and CEO.
The LRA’s nine statewide chapters are composed of thousands of restaurant operations and related businesses, including hotels, caterers and suppliers of goods and services to the industry.
Become a member HERE.
The LRA reserves the right to approve or reject any application for membership in its sole discretion.
The LRA is governed by a Board of Directors that represents all segments of the foodservice and hospitality industry in Louisiana. The LRA, LRA Self Insurer’s Fund for Workers’ Compensation and its LRA Education Foundation have a staff of professionals led by the President and CEO.
The LRA’s nine statewide chapters are composed of thousands of restaurant operations and related businesses, including hotels, caterers and suppliers of goods and services to the industry.
Become a member HERE.
The LRA reserves the right to approve or reject any application for membership in its sole discretion.
Through the Years
The LRA's first president was Clifton L. Ganus, a successful New Orleans businessman who established A&G Cafeteria, Mrs. Drake Sandwiches and the Clifton L. Ganus School. He led the association in 1946-1947 and was instrumental in establishing the association.
In the late 1940s and early 1950s, the LRA was entering the golden, post-World War II era of prosperity and - televisions! So novel was the emergence of the TV, an entire issue of the LRA Magazine was dedicated to its new popularity in December 1948.
Fast forward to the 1980s, the computer was becoming a major technological advancement, with many restaurants considering the cost and benefits of purchasing one. In the April 1985 issue of the LRA Magazine, much like the television issue 40 years earlier, a new technology and how it would impact restaurants was examined.
In 1997, LRA President Louis Dupuy, owner of Julien's Famous Cajun Style Po-Boys in Lafayette, saw an important win for culinary education in Louisiana - the Louisiana Board of Regents unanimously approved the establishment of a Bachelor of Science degree program in Culinary Arts at Nicholls State University. It was the first such degree offering at a public university in the United States. This was the beginning of the baccalaureate program at the Chef John Folse Culinary Institute.
The LRA has the expertise to guide restaurateurs through natural and man-made disasters and pandemics. In late August of 2005, the LRA has just hosted its annual tradeshow, and was then faced with the impact of Hurricane Katrina in the Greater New Orleans area. Four weeks later, the Southwest region was hit by Hurricane Rita. Since then, Louisiana restaurants have endured numerous hurricanes - Isaac, Zeta, Ike, Gustav, Rita, Laura, Delta - with the LRA providing necessary recovery resources to expedite restaurant re-openings.
In 2010, the LRA was faced with the impact of the BP Oil Spill (Deepwater Horizon) on the state's seafood and restaurant industries. As a result, the LRA conducted hundreds of national and international news interviews, hosted the U.S. Dept. of Commerce Secretary and the Commissioner of the FDA.
The COVID-19 pandemic has had the deepest cut to the restaurant industry. While a hurricane, levee breach and oil spill have a adverse impact on the surrounding restaurants, the pandemic resulted in the closing dining rooms in Louisiana and across the country. What was thought to be over in a few weeks of social distancing and closures, turned into two years of continued changes in policy, regulations, legislation, federal aid - some of which continues to this day.
In the late 1940s and early 1950s, the LRA was entering the golden, post-World War II era of prosperity and - televisions! So novel was the emergence of the TV, an entire issue of the LRA Magazine was dedicated to its new popularity in December 1948.
Fast forward to the 1980s, the computer was becoming a major technological advancement, with many restaurants considering the cost and benefits of purchasing one. In the April 1985 issue of the LRA Magazine, much like the television issue 40 years earlier, a new technology and how it would impact restaurants was examined.
In 1997, LRA President Louis Dupuy, owner of Julien's Famous Cajun Style Po-Boys in Lafayette, saw an important win for culinary education in Louisiana - the Louisiana Board of Regents unanimously approved the establishment of a Bachelor of Science degree program in Culinary Arts at Nicholls State University. It was the first such degree offering at a public university in the United States. This was the beginning of the baccalaureate program at the Chef John Folse Culinary Institute.
The LRA has the expertise to guide restaurateurs through natural and man-made disasters and pandemics. In late August of 2005, the LRA has just hosted its annual tradeshow, and was then faced with the impact of Hurricane Katrina in the Greater New Orleans area. Four weeks later, the Southwest region was hit by Hurricane Rita. Since then, Louisiana restaurants have endured numerous hurricanes - Isaac, Zeta, Ike, Gustav, Rita, Laura, Delta - with the LRA providing necessary recovery resources to expedite restaurant re-openings.
In 2010, the LRA was faced with the impact of the BP Oil Spill (Deepwater Horizon) on the state's seafood and restaurant industries. As a result, the LRA conducted hundreds of national and international news interviews, hosted the U.S. Dept. of Commerce Secretary and the Commissioner of the FDA.
The COVID-19 pandemic has had the deepest cut to the restaurant industry. While a hurricane, levee breach and oil spill have a adverse impact on the surrounding restaurants, the pandemic resulted in the closing dining rooms in Louisiana and across the country. What was thought to be over in a few weeks of social distancing and closures, turned into two years of continued changes in policy, regulations, legislation, federal aid - some of which continues to this day.