In the wake of the unprecedented threat posed by saltwater intrusion into the Mississippi River, the Louisiana Restaurant Association (LRA) remains vigilant in its efforts to keep the community informed.

Recent updates, as conveyed by LRA President and CEO Stan Harris, reveal evolving dynamics in the situation. During a recent collaborative discussion with the U.S. Army Corps of Engineers (Corps) and the Louisiana Department of Health (LDH), it was disclosed that the anticipated dates for saltwater intrusion have been extended, and there's even a possibility of no impact at all.

Affected parishes are proactively constructing pipelines to transport supplemental freshwater from upriver to crucial water processing plants. The LDH has implemented a robust plan to test water salinity, providing ongoing monitoring.

​The Governor’s Office of Homeland Security and Emergency Preparedness disseminates regular updates through their website (emergency.la.gov), ensuring real-time information on potential saltwater intrusion.

As the LRA continues to diligently monitor reports from government agencies, the latest insights shed light on the constructive progress of supplemental pipelines, offering a glimmer of hope amidst this challenging scenario.

October 9 Update:
Building on the positive developments reported October 5, the LRA remains steadfast in providing detailed updates on the progression of saltwater intrusion in the Mississippi River. The Corps commits to weekly updates on the saltwater wedge's location, should it advance in the river.

Noteworthy considerations for businesses include the US Food and Drug Administration's salinity trigger at 250 ppm, with a focus on taste, and specific recommendations for vulnerable populations like nursing mothers or those with kidney conditions.

In discussions with the New Orleans Sewerage and Water Board, efforts to maintain dilution levels below 250 ppm are ongoing, with current testing showing 40-60 ppm. For businesses reliant on municipal water, especially those with equipment like ice machines, tea and coffee brewers, and cooling towers, it is advised to consult equipment manufacturers or their manuals for salinity-specific recommendations.

​The LRA assures its members that updates will be disseminated promptly as the situation unfolds, emphasizing the importance of adapting business practices to safeguard against potential disruptions caused by saltwater intrusion.

In today's workplace, where the digital landscape is integral to daily operations, maintaining strong digital hygiene is paramount. Poor cybersecurity practices can expose individuals and organizations to risks such as phishing, whaling, and spamming. Let's delve into each and outline three key tips for professionals to navigate these potential pitfalls:

Phishing: Definition: Phishing involves fraudulent attempts to obtain sensitive information, often through deceptive emails or messages.

1. Verify Sender Identities:
   • Always verify the authenticity of the sender before clicking on links or providing sensitive information.
   • Scrutinize email addresses for irregularities or subtle misspellings.
2. Beware of Urgency:
   • Be cautious of messages conveying urgency, especially if they request immediate action or sensitive data.
   • Confirm the legitimacy of urgent requests through a separate communication channel.
3. Educate and Train:
   • Provide ongoing cybersecurity training to recognize and report phishing attempts.
   • Simulate phishing exercises periodically to enhance staff awareness and responsiveness.

Whaling (Spear Phishing): Definition: Whaling is a targeted form of phishing where attackers focus on high-profile individuals within an organization.

1. Limit Publicly Available Information:
   • Minimize personal and professional information available online to make it harder for attackers to tailor phishing attempts.
   • Encourage executives and high-profile staff to be discreet about their activities on public platforms.
2. Multi-Verification Protocols:
   • Establish and follow strict protocols for verifying requests for sensitive information, especially financial transactions.
   • Utilize multiple verification steps for high-value or critical operations.
3. Executive Cybersecurity Training:
   • Provide specialized cybersecurity training for executives and individuals in key positions.
   • Foster a culture where security is seen as a shared responsibility, from top management to frontline staff.

Spamming: Definition: Spamming involves the unwanted and often malicious distribution of unsolicited emails.

1. Use Email Filters:
   • Leverage robust email filtering tools to automatically detect and filter out spam.
   • Regularly update and fine-tune email filters to adapt to evolving spamming techniques.
2. Exercise Caution with Unsubscribe Links:
   • Be cautious about clicking on "unsubscribe" links in suspicious emails, as they can potentially confirm your email address to spammers.
   • If unsure about an email's legitimacy, verify through other channels before taking any action.
3. Report Suspected Spam:
   • Establish a clear reporting mechanism for staff to report suspected spam promptly.
   • Encourage a proactive approach to reporting and investigating potential spam incidents.

By adhering to these tips, professionals can significantly enhance their digital hygiene, fortify their defenses against cyber threats, and contribute to creating a secure work environment. Stay vigilant, stay secure!

In an era where the digital landscape plays an integral role in every facet of business, the restaurant industry stands at the intersection of innovation and vulnerability. As we navigate an increasingly interconnected world, the importance of cybersecurity cannot be overstated, especially for establishments handling sensitive customer data and financial transactions.
 
Cybersecurity Awareness Month is a timely reminder for restaurants to fortify their defenses against online threats, elevating awareness about safeguarding digital assets and ensuring the trust of patrons. This observance fosters a proactive stance and a culture of cyber resilience, empowering restaurants to securely navigate the complexities of the digital age. As we enter October, let's collectively embrace the imperative of cybersecurity, safeguarding both the delectable experiences for our patrons and the digital foundations on which our restaurants thrive.
 
Here are five tips to help keep your restaurant business safe:

1. Implement Strong Password Policies:
   • Enforce the use of strong, unique passwords for all accounts, including POS systems, online banking, and employee accounts.
   • Regularly update passwords and avoid using easily guessable information like birthdays or common words.
   • Consider using multi-factor authentication (MFA) for an additional layer of security.
2. Secure Point-of-Sale (POS) Systems:
   • Keep POS systems and software up to date with the latest security patches.
   • Segment your network to isolate POS systems from other business operations, reducing the risk of lateral attacks.
   • Use encryption for sensitive customer payment information to prevent unauthorized access.
3. Train Employees on Cybersecurity Best Practices:
   • Educate staff about phishing attacks and social engineering tactics to reduce the risk of falling for scams.
   • Establish clear protocols for handling sensitive information and ensure that employees are aware of and follow these guidelines.
   • Conduct regular cybersecurity training sessions to keep everyone informed about the latest threats.
4. Regularly Back Up Data:
   • Implement a regular and automated backup system for critical business data, including customer information and financial records.
   • Store backups in a secure, off-site location to protect against data loss due to physical incidents like fires or theft.
   • Test the restoration process periodically to ensure that backups are functional and can be quickly deployed if needed.
5. Monitor Network Activity:
   • Utilize intrusion detection and prevention systems to monitor network traffic for suspicious behavior.
   • Establish alerts for unusual activities or unauthorized access attempts.
   • Regularly review logs and reports to identify any potential security incidents, and act promptly to mitigate risks.

Bonus Tip:

• Collaborate with Cybersecurity Experts:
  • Consider seeking advice from cybersecurity professionals or firms that specialize in securing businesses, including restaurants.
  • Conduct regular security audits and assessments to identify vulnerabilities and address them proactively.

By implementing these cybersecurity tips, your restaurant business can enhance its defenses against potential threats and create a safer digital environment for both customers and employees.

A Culinary Extravaganza Supporting LRA Programs, including ProStart
 
The Louisiana Restaurant Association (LRA) Greater Baton Rouge Chapter is thrilled to announce the return of the highly anticipated 2nd Annual Oktoberfest, proudly sponsored by Mockler Beverage Company and Anheuser-Busch. This exciting event is dedicated to supporting LRA Programs, including ProStart, a two-year restaurant management and culinary arts curriculum in 19 Baton Rouge area high schools, while delivering an unforgettable evening of culinary delights, live entertainment, and camaraderie.
 
Event Details:

• Date: October 5, 2023
• Time: 6-9 p.m.
• Location: Pointe-Marie, 14200 River Road, Baton Rouge, Louisiana
• Tickets: $50 (Click here for tickets) 

 
Delicious German-Inspired Cuisine Prepare your taste buds for an unforgettable culinary journey as Baton Rouge’s finest restaurants, including Cecelia Creole Bistro, SoLou, City Slice, The Overpass Merchant, Off the Hook, L’Auberge Casino & Resort, Walk-On’s Sports Bistreaux, Country Pleasin' Sausage, The Gregory at the Watermark Hotel, Fresh Chef Kitchen, Go Eat Concepts, P-Beau’s and Modesto, come together to serve authentic German-inspired dishes exclusively at Oktoberfest at Pointe-Marie.
 
In addition, four area ProStart programs will be on serving German-style dishes they have developed in their culinary labs.
 
Live Entertainment and Contests As the evening unfolds, attendees can look forward to dancing the night away to the tunes of the local sensation, PANTS PARTY. Additionally, a costume contest will allow attendees to showcase their creativity and embrace the Oktoberfest spirit. For those with the strength and determination, there will be a stein holding contest to test their mettle.
 
A Night for a Good Cause Oktoberfest Committee Chair Brad Watts (Cecelia Creole Bistro) emphasized, “The 2nd Annual Oktoberfest is a recipe for success, blending the joy of community, the zest of culinary innovation, and the sizzle of lively entertainment. It’s where Baton Rouge comes together to raise a toast to our industry’s future, all while having a stein-holding good time!”
 
Original Culinary Creations Baton Rouge’s top restaurants will bring German-inspired original dishes to the event. Stand-out dishes include:

• P-Beau’s: Beer & Cheese Soup with Pretzel
• SoLou: Currywurst with Sauerkraut
• The Gregory: Black Forest German Cheesecake
• The Overpass Merchant: Whipped Parsnips with Marzin Braised Beef

 
*Photos and b-roll video available upon request.
 
The Louisiana Restaurant Association is a business trade association representing more than 7,000 eating and drinking places across the state. As the largest employer, the restaurant industry provides careers and jobs to more than 200,000 residents. Restaurants are philanthropic in nature and support many community causes. Events such as Oktoberfest benefit LRA programs, including ProStart—a two-year culinary arts and restaurant management curriculum found in 19 high schools in the Greater Baton Rouge area. 

Early voting is September 30 - October 7 (excluding Sunday, October 1) from 8:30 a.m. - 6 p.m. 
Click here to vote early at a designated location in your parish. 

Visit the Secretary of State's website to get election information here. 

There are four constitutional amendments on the ballot. The Public Affairs Research Council (PAR) provides a guide to help you determine your position. Click here. 

The Gubernatorial Primary Election is Saturday, October 14, 2023. 

Governor John Bel Edwards held a press conference on Friday, Sept. 22 and was accompanied by Colonel Jones from the U.S. Army Corps and Dr. Joseph Kantor of the Louisiana Dept. of Health, who provided the following information. 

Here are the take aways from the press conference.

Saltwater Intrusion and Its Impact:

• Governor Edwards provided an update on the saltwater intrusion in the Mississippi River on September 22, accompanied by officials from various agencies.
• The situation is due to prolonged drought conditions and has added to a series of challenges in the state, including wildfires, heat-related deaths, and saltwater intrusion.
• The intrusion is projected to persist for an extended period and is worsening, reaching further upriver.
• Lower Plaquemines Parish has been experiencing the issue since early summer, leading to emergency declarations at the state and federal levels.

Response and Assistance:

• The federal declaration will offer a 75% reimbursement for water-related expenses and involve resources from the EPA and US Department of Transportation.

Water Supply and Conservation:

• Ensuring an adequate drinking water supply is a top priority.
• Residents are encouraged to stay informed through official channels and not to panic. Accurate information is available on the GOSHEP emergency website.
• Efforts are underway to augment the underwater sill to raise it to 25 feet, with benefits expected in various areas in October.
• Barging water, up to 15 million gallons a week, will help reduce salt levels in the municipal water supply.
• There's a plan to transport 36 million gallons per day from Bootheville to Gretna.
• Residents are urged not to hoard bottled water, as there is no shortage in the state or the country. Companies are being asked to stock up instead.
• Conservation measures, such as avoiding activities like lawn watering, are encouraged.

Water Quality Concerns:

• Mayor Cantrell of New Orleans signed an emergency declaration.
• Water taste deterioration may precede health concerns.
• Special precautions are advised for individuals with high blood pressure, pregnant women in their third trimester, and infants consuming formula mixed with water due to varying water system conditions, including lead pipes in New Orleans and PVC pipes downstream.

Lead Pipe Identification and Mitigation:

• New Orleans Sewerage and Water has been proactive in addressing lead pipes in the city, identifying over 50,000 of them in response to EPA decrees for aging infrastructure.
• Colonel Jones mentioned collaboration with NOSWB on mitigation methods, including piping water into the system via systems north of Kenner.

You may have seen news stories about the saltwater intrusion in the Mississippi River and the impact it may have on the water supply of communities upstream. The LRA Team, along with the Louisiana Dept. of Health (LDH) Engineering Team, is working to prepare members for the impact this could have on our residents and restaurants, should the situation worsen. The LDH in conjunction with the U.S. Army Corps of Engineers (Corps) are collaborating on communication and the construction of a higher underwater dam to stem the flow of salt water upriver.
 
Here are a few things to consider:
 

1. Saltwater Threat to Drinking Water: The Mississippi River is experiencing one of its lowest levels in recent history, and saltwater from the Gulf of Mexico could impact the processing of drinking water as far north as New Orleans' French Quarter.
2. Barrier Construction: The Corps has announced plans to enhance an existing underwater barrier to prevent the intrusion of saltwater further up the river. The current barrier “also called a sill” is expected to be overtopped by saltwater around September 22, potentially affecting Belle Chasse's drinking water by early October.
3. Current Impact: Due to saltwater intrusion, around 2,000 residents in Plaquemines Parish are relying on bottled water and other sources rather than their municipal system. The parish has distributed over 1.5 million gallons of water to affected residents.
4. Frequency of Saltwater Wedge: This phenomenon, known as a "saltwater wedge," typically occurs about once per decade, but 2023 marks the second consecutive year of low river flow due to drought, increasing the risk.
5. River Flow Predictions: Forecasts suggest that the river's flow could drop significantly by mid-October, making it challenging to push the saltwater back into the Gulf of Mexico.
6. Barrier Modification: The Corps plans to raise the current underwater barrier while creating a notch to allow ships to pass through. However, this plan is temporary as the real solution requires additional rainfall to alleviate the issue.
7. Alternative Solutions: The Corps is exploring the possibility of shipping freshwater from higher up the river to dilute the saltiness at affected water-treatment plants. Smaller treatment plants may also receive technology to remove salt and purify the water using reverse osmosis.
8. Health Precautions: Residents should not consume water compromised by seawater, as it can exacerbate some health problems like hypertension. There is also the possibility of damage to appliances that use water (washers, dishwashers, icemakers etc.) if they are exposed to corrosive saltwater.
9. Future Studies: The Corps is conducting a 5-year study of the lower Mississippi River to examine the effects of saltwater intrusion and ways to reduce its impact in the future. This study will be vital in developing strategies to mitigate the effects of climate change on the river and its communities.

 
Once the saltwater reaches the intake, it could be a few weeks before it could disrupt the water supply given the concentration of the water system’s chloride functions. This would not create a boil water advisory, as the issue with saltwater is not bacterial, but corrosion of plumbing systems, which may leach metals in the water supply.
 

The U.S. Department of Labor (DOL) is proposing a new threshold for overtime pay (1.5 normal earnings) for salaried employees earning up to $55,068. The current overtime threshold of $35,568 per year has been in place since 2020, making this a 55% increase ($19,500) to the federal salary threshold.
 
Salaried employees earning up to $55,068 per year will get overtime pay (1.5X normal earnings) when working over 40 hours a week, according to a new federal proposal. The current overtime threshold of $35,568 per year has been in place since 2020, making this a 55% increase ($19,500) to the federal salary threshold.
 
Total cost: The U.S. Labor Department (DOL) estimates this will result in a “Year 1 income transfer” of $1.2 billion from employers to employees.
 
How we got here: DOL sets a salary threshold to ensure eligible employees receiver overtime pay for all hours worked over 40 in a workweek. Using 2022 data, the newly proposed salary amount equals $1,059 per week, or $55,068 annually for a full-year worker.
 
Leading Congressional Democrats have long supported federal overtime increases, as the Restoring Overtime Pay Act of 2023 proposes to raise the threshold to $75,000 per year by 2026.
 
Red flag: The DOL’s proposed rule also seeks an automatic “update” of the salary threshold every three years.
 
In the weeds: The DOL did not change the “standard duties test” to classify exempted administrative and executive positions.
 
Next steps: The NRA will collect feedback and plans to submit comments by the November 7 deadline. The DOL will also host briefings on the proposal in coming weeks.

• FAQ on the Overtime Proposal (DOL, 9 pages)
• The Proposed Rule on Overtime (DOL, 267 pages)

 
LRA members are encouraged to review Overtime Proposal FAQs and provide comments on the impact it will have on your restaurant or hospitality business. 

​Review Comments & Submit Yours

Weekly topics break down some of the most important food safety processes to help all employees understand the whys and hows of safe food handling

Every day in neighborhood restaurants, staffers are employing essential food safety skills to cook and cool foods to proper temperatures, clean and sanitize their workspaces and wash their hands, while managers run checklists to prepare for a health inspection. These are all food safety skills learned and honed over time with good training and practice.

“Sometimes, we can forget the ‘why’ behind the actions we take every day to ensure a safe dining experience. So, this year, we’re helping the workforce at every level brush up on how to execute world- class food safety and why each of these best practices is important,” said Sherman Brown, executive vice president of Business Services for the National Restaurant Association. “For more than 30 years, ServSafe has been the leader in preparing foodservice workers to deliver safe dining experiences for their guests, while also keeping themselves safe. NFSM is a good time to remind food handlers not just of the best practices but the science behind why we do them.”

This year for National Food Safety Month (NFSM), ServSafe® is cracking the code on the time-tested, science-based skills that help prevent foodborne illnesses. Between August 21 and October 2, the experts at ServSafe will curate free training and education content including e-books, checklists, posters, and infographics that are digestible, sharable, and easy to put into practice. This year’s essential topics include:

• Cracking the code on time and temperature – The importance of time and temperature control in thawing, preparing, cooking and holding foods can’t be understated. This week is all about why different food have different cooking temperatures and how to track and maintain the information.  
• Cracking the code on personal hygiene – Washing hands, keeping clean, wearing clean clothes, covering hair—sanitary habits cut down on the risk of cross-contamination.
• Cracking the code on health inspections – Nerves hit high-gear when the health inspector is due. The best way to ease unease is to understand what and why the health inspector will focus on certain things and have a checklist for how make sure everyone is ready for their visit.
• Understanding the latest food safety regulations – Every state sets its rules and regulations for food safety (most often based on the Food Code). Get up to date on the latest changes to the Food Code and find out how your local municipality is implementing the changes.
• Building a culture of food safety – It takes focus and teamwork to build a culture of food safety. Rely on all the resources presented this month to tie all food safety best practices together for your teams. Engage and remind everyone of why your operation is committed to food safety every day.

NFSM, recognized each September, was created in 1994 by the National Restaurant Association to heighten awareness about the importance of food safety education. The 2023 NFSM is sponsored by Tork, an Essity Brand, and Ecolab.

To join the NFSM conversation using the hashtag #NFSM2023. Follow ServSafe on Facebook and Twitter for the latest resources. For more information, visit FoodSafetyFocus.com.

Industry-specific tool from National Restaurant Association essential for preparedness planning and recovery

​Restaurant kitchens include open flames, hot surfaces, hot oil, cleaning chemicals, and a heavy electrical demand—all concentrated in one busy space. In the moment a fire breaks out, it’s hard to focus and plan. Always Ready: Fire(Opens in a new window) is the latest in a series of restaurant-specific guides designed to help restaurant owners and operators evaluate their risks and create a fire response plan so in the moment, they can focus on keeping people safe.

Restaurant fires account for about 6% of all nonresidential building fires reported to fire departments each year, causing more than $100 million in property damage, according to the U.S. Fire Administration. Having a fire preparedness plan in place can mitigate losses, prevent injuries, and help a restaurant reopen faster.

“As business leaders, restaurant operators have many responsibilities for which they need to plan,” said Michelle Korsmo, President & CEO of the National Restaurant Association. “How best to protect their team members, their customers, and their restaurant from fires is important planning for every restaurant operator so they can more effectively respond to this type of disaster. The National Restaurant Association is proud to provide the industry with the resources and materials it needs to protect businesses and to know where and how to start recovery efforts if disaster strikes.”

The National Restaurant Association Always Ready: Fire pulls best practices from official sources and restaurant operators—including human resources and risk managers from independent restaurants and national brands—to share recommendations for what to do in advance of, during and after a fire occurs.

The guide includes:

• Vetting insurance coverage
• Assembling a crisis management team
• Assessing your restaurant’s risk for fire
• Taking fire prevention measures
• Creating an “In Case of Fire” action plan that includes practice drills
• Creating a contact list to address after-fire recovery
• Communicating with staff and customers

“This guide helps operators build a plan that engages their staff on how to prevent fires and how to keep customers and each other safe. We’ve brought together the knowledge and experience of fire safety authorities and industry experts who have successfully guided restaurants through fire losses with the aim of creating a resource that gets a damaged restaurant back open and serving the community as quickly as possible,” said Korsmo.

The Always Ready: Fire and Always Ready: Natural Disasters guides are available for free to all restaurant operators here.