|
The Louisiana Restaurant Association (LRA)’s premier foodservice event, the Louisiana Foodservice & Hospitality EXPO takes place August 5-7, 2017 at the New Orleans Morial Convention Center, Halls I-J, with an estimated 10,000 attendees. The EXPO is open to foodservice industry professionals from 11 a.m. to 5 p.m. on Saturday and Sunday. On Monday, August 7, the EXPO is open from 10 a.m. to 3 p.m.
“The EXPO is a must for restaurant owners, managers, buyers, hotel food and beverage directors and many others. It’s the only place in Louisiana to gain valuable industry knowledge and save valuable time by shopping hundreds of companies under one roof,” said Stan Harris, President & CEO of the LRA. This year’s EXPO, themed “The Main Ingredient,” is the largest, most comprehensive industry event in the Gulf South region. Companies will be featuring a wide range of industry-focused products and services. The EXPO will deliver an environment where exhibitors can promote their businesses and attendees can network. The EXPO welcomes more than 50 new exhibiting companies this year. The Opening Ceremony, Saturday morning, August 5, at 10:45 a.m. in the Hall I foyer, will feature special guest, National Restaurant Association Chair Jeff Davis, and will kick off 64 years of bringing together restaurateurs and suppliers for the ultimate shopping and learning experience. During the ceremony, the LRA will also recognize its inaugural class of NEXTGEN award winners—leading young professionals in the restaurant and hospitality industry. A well-received feature of the EXPO—the IDEA ZONE, where express presentations will be made all three days of the EXPO—will cover emerging trends, best business practices and professional development. Timely sessions of note include the Keynote Presentation by Ti Adelaide Martin of Commander’s Family of Restaurants: “Lessons Learned from my Mother—Hurricane Ella” on Saturday, August 5 at noon; “Is Your Restaurant Going to the Dogs?” by labor attorney Michelle Anderson of Fisher & Phillips on Saturday, August 5 at 2:15 p.m.; and “Secrets to Holding Your Management Team Accountable” by David Scott Peters, also known as “The Restaurant Expert,” on Sunday, August 6 at 3 p.m. The 2017 EXPO will once again be the venue for the Gulf Coast Seafood Pavilion and the Great American Seafood Cook-Off (GASCO), both celebrating its 14th year and produced by the Louisiana Seafood Promotion & Marketing Board (LSPMB). On August 5, 13 chefs from across the nation will compete, using domestic seafood from their home states, vying for the title of King or Queen of American Seafood. In June, Chef Bonnie Breaux of The St. John Restaurant in St. Martinville was crowned Queen of Louisiana Seafood during the Louisiana Seafood Cook-Off. She will represent the state in GASCO. This year’s GASCO judges include former King of Louisiana Seafood Chef Brian Landry of Borgne Restaurant in New Orleans; Steve Green of #Foodiechats; Chef Brian West of Smoke: The Restaurant in San Antonio; chef, motivational speaker and Food Network personality Monti Carlo and Garden & Gun editor David Mezz. “Having GASCO as part of the LRA’s EXPO demonstrates our industry’s commitment to promoting not only Gulf seafood, but all domestic seafood, as a center of the plate staple in Louisiana and beyond,” added Harris. GASCO is open to the public and tickets are $10 and can be purchased at the door. Opening ceremonies begin at 11:30 a.m. and closing ceremonies will be at 4:30 p.m. PLEASE NOTE: While GASCO is open to the public, the Louisiana Foodservice & Hospitality EXPO is for foodservice industry professionals, at least 18 years of age, only. Security personnel will be onsite to monitor event barriers. Registered EXPO attendees will be allowed access to both events. The Diamond Sponsor of the EXPO is Capital One Bank. Platinum Sponsors of the EXPO are: Heartland, LRA Education Foundation, LRA Self Insurer’s Fund for Workers’ Compensation, Pan American Life Insurance Group, Republic National Distributing Company, Southern Glazer’s Wine & Spirits and UnitedHealthcare. Gold Sponsors of the EXPO are: Ecolab, Goldman Sachs 10,000 Small Businesses, Midlands Management Corporation and LouisianaHospitalityJobs.com. The Silver Sponsors of the EXPO are: Bourgeois Bennett, LLC, Fisher & Phillips LLP, Hailey McNamara, Hall, Larmann & Papale, LLP and Johnson, Yacoubian & Paysse.
The Louisiana Restaurant Association (LRA) is pleased to recognize the 2017 Inaugural Class of its newest recognition program, NEXTGEN 30 & Under Louisiana Hospitality Awards. The LRA-member nominated young professionals were chosen for their talent, drive and service toward the restaurant and hospitality industry.
“Over the next ten years, the restaurant industry in Louisiana is expected to add more than 17,000 jobs,” said LRA President & CEO Stan Harris. “Young professionals who are entering the workforce bring a fresh and modern approach to their careers, with new and innovative ideas that will take us into the next generation of successful entrepreneurship. We applaud these young men and women for taking the initiative and making the most of their opportunities in our industry.” Members of the NEXTGEN 30 & Under Hospitality Award Inaugural Class are Frances Bodet of The Ruby Slipper in New Orleans, Patrick Brennan of Brennan’s Restaurant in New Orleans, Taylor Harvey of Rotolo’s Pizzeria in Baton Rouge and Theresa Langlois of Kalurah Street Grill in Baton Rouge. Frances Bodet is currently the senior general manager of The Ruby Slipper Café's French Quarter location in New Orleans. Since her start in the restaurant business two and a half years ago, the 29-year-old has delivered significant results in her roles as manager at the company’s Marigny location and as general manager at the Central Business District location. Her peers think of her as someone who exhibits passion, skill and drive in her approach to hospitality. Patrick Brennan is a 29-year-old Sous Chef who started working for his family’s business at the young age of 24. He has contributed many new ideas to Brennan’s, such as modernizing the coffee program, reimaging the restaurant’s cheese program to pair with champagne and launching “boozy summer snoballs” during “Friday’s Bubbles at Brennan’s Happy Hour” in the Roost Bar and Courtyard. Taylor Harvey found his way to Rotolo’s Pizzeria three years ago while looking for a part-time job. Since then, he has quickly moved up to training coordinator, a position where he uses his past filmmaking experience to script and shoot videos that are used for training franchisees and managers. Harvey will head up the new store opening team this year with two stores coming soon. Theresa Langlois started off as an assistant wedding coordinator in her college years and has worked her way up to the director of catering and events of Kalurah Street Grill, Ivor’s and the River Room. She is also a member of the LRA’s Greater Baton Rouge Chapter Board. “It means a lot to me that I’ve been entrusted to plan people’s most memorable life events,” Langlois said. “One of my mentors, Cheramie Gosnell at LSU, instilled in me that I will always be learning in this role, and that’s really the greatest reward. The Inaugural Class of NEXTGEN 30 & Under Hospitality Award recipients will be recognized at the Opening Ceremony of the Louisiana Foodservice & Hospitality EXPO Saturday, August 5 at 10:45 a.m. in Hall I at the New Orleans Convention Center.  The Louisiana Restaurant Association (LRA) is pleased to name four Restaurant Legends employed by Delaware North. Delaware North manages and provides food and beverage concessions at the Louis Armstrong New Orleans International Airport. The recipients were recognized at a special ceremony at the airport in Kenner, June 29, 2017.
The Restaurant Legends Award recognizes the long-term dedication of employees of the restaurant industry, with 20 or more years of service at one establishment. With 136 years combined years of service at their respective restaurants at the airport, these men and women exemplify the satisfaction of making their jobs a lifelong and rewarding career. They are:
“We hope to encourage younger workers to follow the examples that each of these special men and women have set for the industry,” said Stan Harris, president & CEO of the LRA. “It is more than evident that Delaware North fosters a sense of pride among their employees, promotes from within and stresses the importance of jobs within the industry.” OSHA proposes to delay compliance date for electronically submitting injury, illness reports7/5/2017
The U.S. Department of Labor’s Occupational Safety and Health Administration today proposed a delay in the electronic reporting compliance date of the rule, Improve Tracking of Workplace Injuries and Illnesses, from July 1, 2017, to Dec. 1, 2017. The proposed delay will allow OSHA an opportunity to further review and consider the rule.
The agency published the final rule on May 12, 2016, and has determined that a further delay of the compliance date is appropriate for the purpose of additional review into questions of law and policy. The delay will also allow OSHA to provide employers the same four-month window for submitting data that the original rule would have provided. OSHA invites the public to comment on the proposed deadline extension. Comments may be submitted electronically at www.regulations.gov, the Federal e-Rulemaking Portal, or by mail or facsimile. See the Federal Register notice for details. The deadline for submitting comments is July 13, 2017. Under the Occupational Safety and Health Act of 1970, employers are responsible for providing safe and healthful workplaces for their employees. OSHA’s role is to ensure these conditions for America’s working men and women by setting and enforcing standards, and providing training, education and assistance. For more information, visit www.osha.gov. |
Archives
October 2020
Categories
All
|
RSS Feed
|
Copyright Louisiana Restaurant Association. All Rights Reserved.
2700 N. Arnoult Road | Metairie, LA 70002 Phone: (504) 454-2277 | sitemap |
|
|