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Welcome New Exhibitors – May 31

5/31/2019

 
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)
  • Internet-based software for the food service industry
  • Headquartered in Boca Raton, Florida
  • Website: diningedge.com
 
DocuMart (Booth #516)
  • Full service design site
  • Two locations in New Orleans – Elmood and Baronne
  • Website: documart.com
 
EmberGlo – Division of Midco International
  • Broilers/steamers manufacturer
  • Headquartered in Chicago
  • Website: emberglo.com
 
Encore Loyalty
  • Cloud solution for restaurant e-club signups
  • Headquartered in Houston
  • Website: encoreepad.com
 
Excel Dryer/Southeaster Electrical Group, Inc.
  • American made hand dryers that dries hands in eight seconds
  • Headquartered in East Longmeadow, Massachusetts
  • Website: exceldryer.com

Memorial Day

5/27/2019

 
The LRA office will be closed Monday, May 27 in observance of Memorial Day. We will reopen with normal hours on Tuesday, May 28.

Welcome New Exhibitors – May 24

5/24/2019

 
​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)
  • Dairy processor and distributor headquartered in Dallas
  • First introduced in 1936, Elsie the Cow is Borden Dairy Company’s spokescow that is used for the label on the products.
  • Website: bordendairy.com
 
Cappuccine, Inc. (Booth #1216)
  • Founder Michael Rubin created the Original Cappuccine Frappe mix in 1991
  • Headquartered in Corona, California
  • Website: cappuccine.net
 
Casafina Living Inc. (Booth #519)
  • Offers a wide range of products including but not limited to kitchenware, bakeware and tableware, crafted in Portugal, inspired by the Italian way of life
  • United States headquarters in Brewster, New York
  • Website: casafinagifts.com/us
 
Cotecna Inspection (Booth #629)
  • Testing, inspection and certification services
  • Offer solutions to facilitate trade and make supply chains safer and more efficient for our clients
  • Website: cotecna.com
 
DeBeukelaer Corporation – Pirouline (Booth #731)
  • Famous Pirouline swirl wafers, baked fresh every day
  • Headquartered in Madison, Mississippi
  • Website: pirouline.com
 

Combatting the Labor Shortage in Restaurants

5/24/2019

 
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.
 

National Restaurant Association Launches ServSuccess

5/21/2019

 
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. 

Tips for Checking Digital ID – LA Wallet

5/16/2019

 
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
  • LA Wallet is interactive and as such, employees should not touch the device.
 
VALID/INVALID
  • There are colored lines across the top of the device. Green = valid, red = invalid.
 
OVER 21/UNDER 21
  • According to LA Wallet, individuals over the age of 21 will have their license displayed horizontally. Those younger than 21 will have their ID displayed vertically.
 
HOW TO REFRESH
  • There’s a refresh button that acts as a safeguard. The refresh enables LA Wallet holders to contact the DMV and re-validate the license and the time of the last update will be displayed next to license. It typically takes less than three seconds to re-validate with the DMV.
 
VIEW
  • There’s a view alternative if the employee needs to view the license more clearly. When clicking view, LA Wallet will display driver’s license number, date of birth, endorsements and restrictions. It is at the employee’s discretion, but a reminder, employees should not touch the device.
 
SECURITY SEAL
  • For further validation, each LA Wallet holder features a security seal. The user can press and hold the license on the screen to reveal the seal.
 
Accepting LA Wallet is at the discretion of each business.
 
For more information, please visit https://lawallet.com/.


Dickie Brennan & Co.  Employees honored with Legend status

5/9/2019

 
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.

​

State of Restaurant Sustainability

5/8/2019

 
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
  • Eight in 10 restaurant operators use energy-efficient lighting
  • Six in 10 use programmable thermostats
  • Six in 10 restaurant kitchens use start-up/shut-down schedules to reduce the energy drain of kitchen equipment
  • More than four in 10 use Energy Star-rated refrigerators, freezers and icemakers
 
Food waste reduction is key for operators
  • About half of restaurant operators track the amount of food waste their restaurant generates
  • Operators (about one in five) donate edible leftovers to charities

More restaurants are implementing water-saving practices
  • Low-flush toilets are in use in about half of restaurant operations
  • More than one in four restaurants are using other innovations (high-efficiency pre-rinse spray valves and faucet aerators)
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