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Mardi Gras Compliance Notice: Bars, Restaurants & Other Alcohol Businesses

2/23/2022

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The first weekend of Mardi Gras yielded reports that the City of New Orleans and the Louisiana Office of Alcohol & Tobacco Control (ATC), were active throughout the Metro area. To avoid citations, fines and possible license suspension, please review the following checklist to ensure compliance. Be sure to review with your staff the alcohol rules and regulations of which they are subject. 

  • Most important in Orleans Parish is that someone who holds a valid “Manager Permit” issued by the City of New Orleans must be on the premises during ALL hours of operation.
  • This is the first item the City of New Orleans enforcement officials will verify if they visit your business.
  • The person holding the "Manager's Permit" MUST remain on the premises at all times. (They can't leave to run and errand, run to the store for a minute, go next door, etc. They have to be on the premises. Owners, officers, etc. of a business are not required to hold a "Manager's Permit.")
  • If an owner, officer, etc. is on the premises, then the presence of a person holding a "Manager's Permit" is not required.
  • Employees can apply for a Manager's Permit with the City of New Orleans using the following link HERE
  • Use the "Short Form." Complete the one-page Short Form, sign and have notarized. Once complete, signed and notarized, EMAIL the application with a COLOR COPY of the manager's driver's license or other government-issued identification and a copy of the manager's state Responsible Vendor Permit to: abo@nola.gov.
  • Once processed and entered into the city's online system, the city will send the manager an email with instructions to pay the $105 permit fee. If you have yet to do this, please process your application ASAP. In anticipation of the city not being able to process some applications, please instruct your managers to keep copies of emails and receipts as proof that the application was submitted and payment was remitted.
 
  • Make sure ALL of your employees are Responsible Vendor Certified or have a “bar card.” The LRA ServSafe Alcohol Online is available 24/7 for $9.95. Click here for ServSafe Alcohol.
  • You are required to maintain Responsible Vendor Training records for all employees. We recommend you keep copies of each employee's RVP permit on file at your business location. Copies stored in one place and easily accessible for inspection by enforcement officials should they visit your business.
 
  • You are required to provide enforcement officials with copies of alcohol purchase invoices for inspection. Keep invoices in an easily accessible location should an enforcement official request to inspect.
  • Ensure all of alcohol, tax and occupancy permits & licenses are publicly posted.
  • Underage sale of alcohol will be STRICTLY enforced. If your staff has a doubt, verify with their drivers license, government issued or military ID, or the LA WALLET app.
  • Questions? Email communications@lra.org.
Thank you and have a safe Mardi Gras! 
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Replenishing RRF Still on Front Burner

2/16/2022

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The industry's grassroots effort to include Replenishing the Restaurant Revitalization Fund (S.2675) into the government spending bill is approaching its 11th hour, as Congress has until Feb. 18 to come to a compromise. For thousands of Louisiana operators who applied for the RRF, but weren't funded, it is critical as they look towards a future. Without it, many will close the doors of their restaurants, laying to rest their life's work, livelihoods for themselves and those they employ.  
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This National effort has generated an outstanding response of over 45,000 letters to Congress. Louisiana has sent over 1,100 letters to Louisiana's Congressional members. If you have not contacted Congress to urge them to Replenish the Restaurant Revitalization Fund, DO NOT DELAY. Take Action here.
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Make-or-break Mardi Gras, LRA President and CEO Stan Harris speaks

2/16/2022

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With Fat Tuesday only two weeks away, many restaurants are in the thick of a make-or-break moment. Our President and CEO Stan Harris spoke with Tommy Tucker on WWL First News about the reemergence of Mardi Gras festivities and what this year means for restaurants in the French Quarter, and around the city.

"That is 100% true especially for your full service or table service, not just fine dining," said Harris who said last year's loss of Mardi Gras parades and activities was financially devastating. "All of that was just hundred of millions of dollars of lost opportunity."
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Lots of restaurants are continuing to operate on limited hours with a sized-down staff. Many operators have had higher than normal turnover rates in their restaurants, and keeping a staff seems to be a key factor in getting through the Mardi Gras season. 

"That is going to really tell the tale of if restaurants can operate later in the day and expanding the days of the week that they operate."
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LRA Honors Andre Garel with Restaurant Legend Award

2/16/2022

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This week, we honor Louisiana Restaurant Legend Andre Garel (posthumously). He was a server at The Rib Room for 24 years, inside of the Omni Royal Orleans Hotel. Andre suddenly passed away on January 3, 2022, shortly after his 24th anniversary with the restaurant.

Human Resources Director Tanja Davis nominated Andre for his sharp customer service and friendly demeanor.

"As news of his death spread, his coworkers and guests began sharing their stories of memorable times with him. He was a leader amongst his peers and was the epitome of service for his guests. He knew what his guests wanted before they asked and he made each of them feel special."
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Posing with the plaque are Andre's coworkers:
Jason Turner, Restaurant Manager (left) 
​and
Ivo Arkulin, Director of Food & Beverage (right)
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LRA Education Foundation Distributes over $25K to Louisiana High Schools

2/16/2022

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 Metairie, LA— The Louisiana Restaurant Association Education Foundation (LRAEF) is pleased to announce it has distributed $25,914 to ProStart® programs around the state through its ProStart Program Support Fund. Since 2014, the LRAEF has awarded $349,469 to its ProStart programs—funds which in part are made up from grants from our 2022 partner organizations the National Restaurant Association Education Foundation, JP Morgan Chase Bank Foundation and the Fore! Kids Foundation.
 
Nineteen eligible ProStart programs will receive funding this year. The first check was presented to ProStart educator Alan Boyd of Young Audiences Charter High School.
 
Upon receiving the $1,000 check, Boyd said, “As a new ProStart program, we’re still trying to secure all of the equipment and supplies we need. This money will go a long way in helping us achieve that goal.”

​ To be considered, applicants indicated their needs along with a specific action plan on how the funds would be spent. Nineteen recipient schools will receive an average of $1,400 to help defray the costs of testing materials, perishables, small wares, capital projects, field trips, and the upcoming Raising Cane’s Chicken Fingers ProStart Invitational at the New Orleans Morial Convention Center on March 29 and 30.
 
LRAEF Executive Director Jonathan Baynham said, “Louisiana ProStart schools are still feeling the effects of COVID-19, just like our restaurant industry. Thanks to our amazing sponsors the LRAEF was able to help alleviate some of the financial burden on our ProStart programs. We want all participating schools to have the equipment, materials, and opportunities necessary to run a successful program. These funds help us achieve that goal.” 
 
Schools receiving funds in the spring allocation include: Pearl River High School in Pearl River, Young Audiences Charter High School in Gretna, Istrouma High School ProStart in Baton Rouge, W.D. & Mary Baker Smith Career Center in Lafayette, Hammond High Magnet School in Hammond, Walker High School ProStart Program in Walker, Sulphur High School in Sulphur, Salmen High School in Slidell, Chalmette High School in Chalmette, Lafourche Parish School District ProStart in Lockport, Red River High School ProStart in Coushatta, East St. John High School in Reserve, Woodlawn High School in Baton Rouge, Abbeville High School in Abbeville, Leesville High School in Leesville, Springfield High School in Springfield, West Monroe High School in West Monroe, Plaquemine High School in Plaquemine, and Washington Career and Technical Education Center in Washington.
 
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. The Louisiana Restaurant Association Education Foundation is supported by our annual partners AutoChlor, ACME Oyster House and Ecolab. If interested in making a donation, please contact Jonathan Baynham, jbaynham@lra.org or (504) 454-2277.
 
The LRA Education Foundation is a 501(c)(3) tax exempt organization that is the philanthropic partner of the Louisiana Restaurant Association. The Louisiana Restaurant Association Education Foundation mission is to enhance the industry’s service to the public through education, community engagement, workforce development and promotion of career opportunities. ProStart is a two-year restaurant management and culinary arts curriculum in more than 50 high schools statewide. ProStart is a trademark of the National Restaurant Association Educational Foundation. ProStart is a registered trademark of the National Restaurant Association Education Foundation. 
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Alan Boyd of Young Audience Charter High School stands with LRAEF Program Manager Mistica Maples-Adams and his ProStart 1 class with their School Support Fund check for $1000.
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Winter Training Sees Record Number of ProStart Educators

2/8/2022

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​This year, Winter Educator Training was held at the John Folse Culinary Institute at Nicholls State University in Thibodaux February 4, with a record 41 ProStart educators attending. Led by Mistica Maples-Adams, LRAEF Program Manager, educators experienced a boot camp to prepare them for the upcoming Raising Cane’s Chicken Fingers Louisiana ProStart Invitational, March 29-30th. 
 
“It’s been two years since our educators have prepared students and participated in the invitational,” said Maples-Adams. “Some of the rules for competing have been updated and our newer teachers have yet to attend or participate in the invitational.”
 
In addition, the training included two JFCI students in a cook-off with LPSI Head Judge Randy Cheramie, who led two volunteer educators through the judging process. One student demonstrated how to use Blue Runner white beans as a puree to elevate the pan roasted quail dish, and Maples-Adams covered the national rule change that now enables competitors to use pre-soaked beans in competition.
 
Regional Leader of Recruiting for Raising Cane’s Brigette Monistere spoke to the group about the ability for Raising Cane’s to help the students achieve their Certificate of Achievement (COA) by working at a Cane’s near them. “Those leaders in your class, those are students we are really interested in. We are looking for students we can train as managers if that’s what they are interested in,” said Monistere. 
 
Another session featured the Registered Youth Restaurant Apprenticeship program led by David Emond, who explained the pre-apprenticeship requirements in which ProStart students are applicable.
 
“It’s important that the ProStart educators can bridge their students from ProStart into an apprenticeship in the industry to further their career,” said LRAEF Executive Director Jonathan Baynham. “The NRA Educational Foundation sees pre-apprenticeship and ProStart as complimentary to one another.”
 
The LRAEF wishes to thank the John Folse Culinary Institute for hosting the one-day training event, and the Bayou Chapter for providing lunch from LRA member Spahr’s. Summer Educator Training planning is underway and will be held June 20-22 in New Orleans.

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Taste of Mardi Gras is Back in 2022

2/8/2022

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After a seemingly interminable intermission, the Louisiana Restaurant Association Cenla Chapter’s annual carnival extravaganza, “Taste of Mardi Gras,” will be back in full force when it returns to the Alexandria on February 25. The 27th iteration of the event will be held Friday, February 25 from 7 p.m. until 11:30 p.m. at the Randolph Riverfront Center.
 
“Taste of Mardi Gras is back this year, and we are ready to throw the Mardi Gras ball for all y’all,” exclaimed LRA Cenla Chapter President Scott Laliberte. “You, your friends, family and business associates certainly deserve a fantastic celebration after what we’ve been through the last two years.”
 
Taste of Mardi Gras features “tastes” of the best restaurants in central Louisiana along with live entertainment by the Cenla Brass Band and Souled Out. This year’s event is shaping up to include 20 LRA member restaurants and vendors including: The Bentley Room, Walk-On’s Sports Bistreaux, Outback Steakhouse, BJ’s Pizza House, Mi Tierra Restaurante Mexicano, Southern Creations Catering, Greg Baker State Farm, Golden Corral, The Mirror Room, Southwest Beverage, Mystic Vine, Coca-Cola, Community Coffee, Diamond Grill, East Side Daiquiris, Outlaw’s BBQ, Popeyes, Along Came Becki Catering, Paragon Casino, Southbound Spirits, and more.
 
Event proceeds benefit the Louisiana Restaurant Association Education Foundation, which funds culinary education, community engagement and promotion of hospitality related career opportunities. Since the event’s inception in 1995, Taste of Mardi Gras has raised over $500,000 in support of the LRAEF’s 51 ProStart programs statewide. ProStart is a two-year restaurant management and culinary arts curriculum for high school juniors and seniors designed to attract them to rewarding careers in our beloved restaurant industry.
 
Sponsors of 2022 TOMG include: Southwest Beverage, Alexandria/Pineville CVB, Hotel Bentley, RoyOMartin, Alexandria Emergency Hospital, Coca-Cola, and Paragon Casino.
 
General admission tickets are available for advance purchase and at the door, and prices range from $10 (children 10 and younger) to $30 presale, increasing to $20 and $40 the night of the event. New this year, a limited number of VIP tickets are available for purchase at $75 per person and include reserved seating and 6 p.m. early admission. A cash bar will be available. Tickets can be purchased online at www.LRA.org or at the Alexandria/Pineville Area Convention & Visitors Bureau at 707 Second Street.
 
Reserved VIP tables are also available for advance purchase at $500 and include reserved seating for eight and 6 p.m. early admittance and are available for purchase at www.lra.org.
 
“Our first event was held just one year following the 1994 founding of the Mardi Gras du Couer de la Louisianne (Mardi Gras in the Heart of Cenla),” said Laliberte. “Taste of Mardi Gras holds a place dear to the hearts of many who remember participating since they were children. That tradition is something we consider when we set out to produce Taste of Mardi Gras each year.”
 
For more information, contact Britney Ford, bford@lra.org or (225) 240-7189.

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National Restaurant Association Releases 2022 State of theĀ  Restaurant Industry Report

2/2/2022

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2022 remains year of transition as path to recovery continues; Labor challenges a  top concern for operators
Today, the National Restaurant Association released its 2022 State of the Restaurant Industry report, which measures the restaurant industry’s continued recovery and examines the status of current and emerging trends across key categories including technology and off premises business, operations, workforce, food and menus, and more.  
Key findings illustrating how the restaurant industry continues its recovery include: 
•  The foodservice industry is forecast to reach $898 billion in sales in 2022. 
• The foodservice industry workforce is projected to grow by 400,000 jobs, for total industry  employment of 14.9 million by the end of 2022. 
•  More than half of restaurant operators said it would be a year or more before businesses  conditions return to normal. Food, labor, and occupancy costs are expected to remain elevated,  and continue to impact restaurant profit margins in 2022. 
• Ninety-six percent of operators experienced supply delays or shortages of key food or beverage  items in 2021 – and these challenges will likely continue in 2022. 
• Fifty-one percent of adults say they aren’t eating at restaurants as often as they would like, which is an increase of six percentage points from before the pandemic.  

“The restaurant and foodservice industry has adapted and is carrying on with absolute resilience, so we’re optimistic about the path toward recovery in the coming year,” said Marvin Irby, Interim President & CEO of the National Restaurant Association. “We still have work to do to ensure that those operators struggling the most can survive. The Association will continue to champion the necessary government support needed at the federal and local levels to help keep these businesses — cornerstones of our communities — on a path to better days.” 

Off-Premises Dining Enhanced by Improved Technology 
A few years ago, restaurants couldn’t have managed the level of off-premises demand during the  pandemic. Technological advances are becoming table stakes for this long-term business channel, with  more than eight in 10 operators saying the use of technology in a restaurant provides a competitive  advantage, and a good proportion of operators plan to ramp up investments in technology this year. Many operators will devote their resources to online or app ordering, reservations, mobile payment, or delivery management, in addition to back-of-the-house technology. This is validated by a large number  of consumers preferring the use of technology where it doesn’t diminish hospitality.  The past year has also continued to drive consumer demand for alcohol to-go and outdoor dining with  nearly four in 10 consumers saying the availability of outdoor seating would make them more likely to  choose one restaurant over another similar one. Other operational takeaways include: 
• Fifty-four percent of adults say purchasing takeout or delivery food is essential to the way they  live, including 72% of millennials and 66% of Gen Z adults. 
• Roughly half of U.S. restaurant operators think the availability of seating on a sidewalk, parking lot, or street will become more common within their segment this year. 
• Seventy percent of Gen Z adults (age 21+) and 62% of millennials say the option of including alcohol with a takeout or delivery order would make them more likely to choose one restaurant over another similar restaurant. 

Help (Still) Wanted Throughout the Restaurant Industry 
While the restaurant and foodservice industry added back 1.7M jobs during 2021 for an end-of-year total of 14.5M employees, many restaurants remain severely understaffed, and this will continue to  constrain industry growth in 2022.  Despite some gains, 7 in 10 operators across all major segments say their restaurant currently does not  have enough employees to support customer demand and most operators expect their labor challenges to continue through next year. Key figures on the restaurant workforce include: 
• Roughly 50% of restaurant operators in the fullservice, quickservice, and fast-casual segments  expect recruiting and retaining employees to be their top challenge in 2022.  
•  Between 2023 and 2030, the industry is projected to add an average of 200K jobs each year, with total staffing levels reaching 16.5M by 2030. 
• Seventy-five percent of operators said they plan to devote more resources to recruiting and retaining employees. 

Streamlined Menus with More Plant-Based Options and Sustainable Packaging 
Wellness has gained mindshare, with chefs ranking food believed to boost immunity and plant-based  sandwiches highly in a list of Top 10 Trends for 2022. Sustainable, quality- and temperature-retaining  packaging options also reign in 2022 as operators continue working to provide the best possible off premises experience for customers. Meanwhile, restaurant menu offerings remain scaled back  compared with pre-pandemic levels due to supply delays or shortages of food and beverage items, and  elevated food costs. Key data points on food and beverage trends include: 
• Eighty-eight percent of adults (including 94% of millennials) say they would be likely to try  ordering an expanded variety of food items for takeout or delivery if the restaurant used  packaging that helps the food maintain the same temperature, taste, and quality as when it’s  served in the restaurant. 
•  Six in 10 fullservice operators say their menu contains fewer offerings now than it did before the  pandemic. 
•  Fifty-seven percent of adults say they would likely participate in a meal subscription program if it was offered by one of their favorite restaurants. Eight in 10 millennials and Gen Z adults say they would use this option. 

“Restaurants and their patrons have found themselves in a ‘new normal.’ Given emergent technology, changing consumer behavior and dining preferences, and the extraordinary challenges of the last two years, the industry is unlikely to ever completely return to its pre-pandemic state,” said Hudson Riehle,  senior vice president of the Research and Knowledge Group at the National Restaurant Association. “While recovery speed varies across the industry by segment, the constant innovation and sustained flexibility of restaurant operators are creating a new future for the restaurant industry. There will continue to be ample opportunities for growth in 2022 and beyond.”  

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