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Leading up to the 2019 Louisiana Restaurant Association (LRA) Expo, we will highlight five new exhibitors every Friday.
Join us for the 2019 LRA Expo August 3-5 at the New Orleans Morial Convention Center. Visit LRAExpo.org and contact Jodi Williams, director of sales and sponsorship at jwilliams@lra.org for more information. Diningedge (Booth #315)
DocuMart (Booth #516)
EmberGlo – Division of Midco International
Encore Loyalty
Excel Dryer/Southeaster Electrical Group, Inc.
The LRA office will be closed Monday, May 27 in observance of Memorial Day. We will reopen with normal hours on Tuesday, May 28.
Leading up to the 2019 Louisiana Restaurant Association (LRA) Expo, we will highlight five new exhibitors every Friday.
Join us for the 2019 LRA Expo August 3-5 at the New Orleans Morial Convention Center. Visit LRAExpo.org and contact Jodi Williams, director of sales and sponsorship at jwilliams@lra.org for more information. Borden Dairy Company (Booth #1315)
Cappuccine, Inc. (Booth #1216)
Casafina Living Inc. (Booth #519)
Cotecna Inspection (Booth #629)
DeBeukelaer Corporation – Pirouline (Booth #731)
With the nationwide unemployment rate at 3.6 percent and a sizzling economy, the labor market is likely to get even tighter. This is especially true for the restaurant and quick-service food industries, which have traditionally relied upon a steady stream of lower-skilled and younger applicants who are eager to enter into the job market. In a bylined article for QSR Magazine, Gulfport partner Steve Cupp and of counsel Jaklyn Wrigley share various ways restaurants can attract and retain talent, including getting creative with hiring and applicant searches. In the article, they write, “By partnering with local restaurant associations, using technology and social media, and just generally letting the creative juices flow, restaurants will be able to find and retain the elusive employees they so desperately need.”
To read the full article, visit QSR Magazine. The National Restaurant Association introduced ServSuccess, a program aimed at keeping employees in the industry by defining the steps a crew member can ascend into supervisory and managerial positions.
Called ServSuccess, the initiative provides the educational means to elevate employees from one tier of abilities to another. The participants also benefit from their practical experience. Learning on the job and through study, participants can advance from restaurant professional to restaurant supervisor and then restaurant manager. By proving they’ve mastered the skills needed at each level, the “students” earn a certificate attesting to their proficiency. Employers can promote or hire a certified employee with confidence the individual is up to the job. ServSuccess provides an off-the-shelf way of setting that ladder of upward mobility. Research suggests that many employees have few opportunities for advancement in their current jobs. About 51% are actively looking for another position, according to research firm TDn2K. The personnel specialist has estimated that restaurant employers spend an average of almost $2,000 to replace an hourly employee and nearly $15,000 to recruit new managers. The LA Wallet is free to download until the end of May. Here are some tips for checking the digital ID to ensure your restaurant is following the guidelines set forth by the Office of Alcohol and Tobacco Control (ATC).
To see how the LA Wallet can be verified, please click here. DO NOT TOUCH
VALID/INVALID
OVER 21/UNDER 21
HOW TO REFRESH
VIEW
SECURITY SEAL
Accepting LA Wallet is at the discretion of each business. For more information, please visit https://lawallet.com/.
The Louisiana Restaurant Association (LRA) honored six employees of Dickie Brennan & Co., Dickie Brennan’s Steakhouse and Palace Café in a ceremony May 6, 2019.
Judy Sauro and Barry Himel of Dickie Brennan & Co., Anthony James and Geraldine Foor of Dickie Brennan’s Steakhouse, and Nathedra White and Eric Offray of Palace Café received Restaurant Legends Awards at Palace Café Monday. The Restaurant Legends Award recognizes the long-term dedication of employees of the restaurant industry, with 20 or more years of service at an establishment. An accountant at Dickie Brennan & Co. for 27 years, Sauro is known for two things; ensuring prompt payment and spearheading the planning of any and every Dickie Brennan & Co. event from company crawfish boils, the Halloween Spookacular and baby showers. Beginning his time with Dickie Brennan & Co. as a server, Himel has earned several promotions from manager to wine buyer to his current position as beverage director. Known for his creativity, Himel is a lifelong teacher, willing and eager to share his knowledge accrued over 20 years as a member of the Dickie Brennan & Co. family. He’s traveled internationally representing the restaurant and his drinks have been featured in national publications including Louisiana Cookin’ and Garden and Gun. James is a cleaner and warewasher and in 21 years, has never been late for a shift at Dickie Brennan’s Steakhouse. Chops, as he is affectionately known, is always quick to give a smile and has one of the best attitudes in the company. A bartender for 21 years, Foor has served some of the best martinis with the biggest smile in the French Quarter. Ms. Gerry is Dickie Brennan’s Steakhouse’s own legend with a great following because of her skills and positivity. Nathedra, also known as Nettie, has baked desserts, including the legendary Crabmeat Cheesecake, at Palace Café for 28 years. White is the primary reason for the consistent regulars with her amazing desserts. She continues to add fun, seasoned specials to the menu. A kitchen captain at Palace Café for 23 years, Offray is the unsung hero of the industry. No task is too big or small and the pride in his work shows. His energy extends to guests and he gives 100 percent to his craft every day. Dickie Brennan presented the six with their awards. “The men and women that work with us every day are our family. We know how hard they work and for them to be recognized is a true honor. Thank you to the LRA for coming up with the Legends Awards.” LRA President and CEO Stan Harris echoed those statements. “You can teach people the job, but you cannot teach people to care. That’s the spirit of hospitality and we could not be more thrilled to honor these six professionals.” Collectively, these industry professionals have nearly 160 years of service. Congratulations to Judy Sauro, Barry Himel, Anthony James, Geraldine Foor, Nathedra White and Eric Offray. Wonder how restaurants reduce waste and conserve resources? The National Restaurant Association released the State of Restaurant Sustainability. The Association surveyed more than 500 restaurant owners and 1,000 consumers and released some takeaways;
Energy-saving equipment and practices
Food waste reduction is key for operators
Employer Correction Request notices – also known as “no-match letters” – have been resurrected by the Social Security Administration. LRA General Counsel for Labor and Employment Fisher Phillips recommends employers take these seven steps if you receive a no-match letter.
Step 1 – Understand the letter - Read carefully (What does it say? What does it not say?) - Likely, the employee’s name did not match the SS# in the SSA database. - Log into the SSA Business Services Online (BSO) portal and make the changes within 60 days of receipt of the letter. 2 - Gauge potential impact on your business - If a handful of employees have been identified as no-matches, the impact is small. - If the number of no-matches is large, day-to-day operations may be significantly affected. 3 - Review employee records - Examine the names provided to the company by your employees and the SSNs provided on their W-4 Forms. - Identify any missing information or typos to ensure it is not a clerical error. 4 - Determine what employee handbook, CBA provisions, or other policies might apply - A no-match means an employee – intentionally or unintentionally – provided you with false information - Identify the policies in place that may apply to this situation. 5 – Proceed with Caution - Avoiding the BSO site may allow the Immigration and Customs Enforcement (ICE) to, permissibly or impermissibly, view your failure to log onto BSO as proof of your knowledge of the situation. - If the issue was due to identity theft, an employee could claim that your failure to log onto the site ended up causing them economic damage. - Before you notify employees of the no-match letter, be sure to check payroll and your records. DO NOT USE THE LETTER TO DEMAND NEW I-9s. - When you notify employees, be sure to document and take action. 6 – Respond to the SSA - After visiting the BSO site and addressing the no-matches, file Forms W-2C to inform the SSA and also send a letter to the SSA office. 7 - Assess Your I-9 Compliance - Review your I-9 compliance. The SSA’s decision to re-start issuing no-match letters may place employers in a no-win situation. Once you log onto the BSO site, you cannot ignore your knowledge of the no-match letter. If you do not log in to the BSO, the government may infer that you knew of a potential problem with undocumented employees. Be proactive and review your I-9s. This Legal Alert has been significantly condensed for publication and provides an overview of a specific federal development. It is not intended to be, and should not be construed as, legal advice for any particular fact situation. For the entire article, please visit https://www.fisherphillips.com/resources-alerts-an-employers-7-step-guide-to-navigating. Lt. Gov. Billy Nungesser and the Louisiana Seafood Promotion and Marketing Board announced the chefs competing in the 12th Annual Louisiana Seafood Cook-Off (LASCO) June 18, 2019 at the Cajundome Convention Center in Lafayette.
This is the 12th year for Louisiana’s premier cooking competition, which is presented by the Louisiana Seafood Promotion and Marketing Board in partnership with the Louisiana Restaurant Association (LRA). The event will include the live cook off with chefs from all over the state participating to be crowned the King or Queen of Louisiana Seafood that evening. This year, the number of competitors was increased to 14 chefs. This year’s competing chefs are: · Justin Componation; Parish Restaurant & Bar; Monroe, LA · Jeremy Conner; Spoonbill Watering Hole & Restaurant; Lafayette, LA · Wayne Cooper; The Panini Bistro; Hammond, LA · Willie Gaspard; Cypress Bayou Casino & Hotel; Charenton, LA · Devan Giddix; Dickie Brennan’s Bourbon House; New Orleans, LA · Marc Krampe; Social Southern Table & Bar; Lafayette, LA · Johnnie Landry; The Little Big Cup; Arnaudville, LA · Brody Leblanc; Borgne; New Orleans, LA · Larry Manheimer; Vic & Anthony’s Steakhouse; Lake Charles, LA · Jerry Mixon; Café Amelie; New Orleans, LA · Chris Motto; Mansurs on the Boulevard; Baton Rouge, LA · Nathan Richard; Cavan Restaurant & Bar; New Orleans, LA · Quintin Scrantz; Prejean’s Restaurant; Lafayette, LA · Amy Sins; Langlois; New Orleans, LA The winner of LASCO will represent Louisiana at the Great American Seafood Cook-Off (GASCO) in New Orleans on Saturday, August 3, at the Ernest M. Morial Convention Center. GASCO is held in conjunction with the Louisiana Restaurant Association Expo and features chefs from around the country competing for the title of “King or Queen of American Seafood,” a title currently held by Louisiana’s own Chef Ryan Trahan of the Blue Dog Café in Lafayette. To purchase your ticket and for more information, please visit Louisiana Seafood Cook-off Tickets. |
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