Speaker Series
The Kitchen Counter at the LRA Showcase
Presented by Ecolab
Step away from the hustle and bustle of the show floor and gather around The Kitchen Counter—a dynamic, educational speaker series designed to provide restaurateurs with cutting-edge insights and actionable strategies. Located right on the show floor, this engaging series serves as a knowledge hub for the modern restaurateur, offering a refreshing break with timely topics that are shaping the industry today.
Whether you’re seeking innovative solutions or tips to boost your profit margin, The Kitchen Counter delivers key takeaways that can be immediately applied to your business. Join us for expert-led discussions that will help you stay ahead of the curve and turn challenges into opportunities. Ready to elevate your restaurant’s success? The Kitchen Counter is the place to be.
Saturday, August 2
Start Strong: The Savvy Guide to Opening Your First Restaurant
Sponsored by RestaurantOwner.com
Noon - 12:45 p.m.
Aspiring to open your own restaurant? Don’t just wing it—get the proven ingredients for success from someone who’s helped thousands of first-time operators find their footing. In this high-impact session, Chip Romp, Senior Director of Workforce and Business Services at RestaurantOwner.com, shares real-world strategies that turn fresh concepts into thriving businesses. Whether you're just dreaming or deep in planning, Chip delivers the practical insights, tools, and templates you need to launch with confidence and stay a step ahead.
Key takeaways include:
- How to build a solid financial plan and avoid costly startup mistakes
- Operational and hiring strategies to set your team and business up for success
- How to create a guest-focused culture that drives loyalty and buzz
- Must-have tools and templates from RestaurantOwner.com to streamline your journey
Come hungry for knowledge and leave ready to lead—with the right game plan to open strong and grow even stronger.
SAMPLING OPPORTUNITY: This session is paired with Copper Cane Wines
Tip-Off: The Legal, Cultural, and Financial Storm Brewing Around Gratuities
Sponsored by Fisher Phillips
1 - 1:45 p.m.
Tipping used to be simple—now it’s a full-blown controversy. With consumers calling foul on tip fatigue, legislation like “No Tax on Tips” gaining ground, and the rules around tip pooling tighter than ever, restaurant operators are caught in the middle of a fast-changing game. In this eye-opening session, Michelle Anderson, LRA General Counsel for Labor & Employment and Partner at Fisher Phillips, breaks down the tangled web of federal and state tipping laws, IRS reporting requirements, and what employers must know to stay compliant. Plus, we’ll dig into what’s fueling consumer frustration and how your restaurant can respond smartly without losing staff—or guests.
You’ll walk away with:
- Clarity on tip pooling and distribution between front and back of house
- Legal implications of service charges and automatic gratuities
- What “No Tax on Tips” really means for your bottom line
- Best practices to protect your business and your employees
Don’t miss this chance to get ahead of the tipping point.
Booked & Buzzed: Turning Followers into Diners
2 p.m.
Today’s most successful restaurants, bars, and hotels know that a strong marketing strategy is built on a smart mix of brand storytelling, community engagement, digital visibility, and reputation management. In 2025 and beyond, one component is rising above the noise: influencer marketing. In this high-energy session, Vicki Voelker, Director of PR and Marketing for the Four Seasons Hotel New Orleans shares how restaurants, bars, and hotels can use digital word-of-mouth to build buzz, fill seats, and drive real revenue.
Drawing from real-world experience in luxury hospitality, Vicki will break down how to identify the right influencers, set clear expectations, and create authentic partnerships that deliver real results—not just likes.
Key takeaways include:
• How to find influencers who truly fit your brand
• Tips for creating partnerships that work for both sides
• How to measure success beyond vanity metrics
• Lessons learned on spotting red flags and maximizing ROI
Get the inside scoop on turning followers into loyal fans—and paying customers.
SAMPLING OPPORTUNITY: This session is being paired with Trinchero Family Estates
Cost Chaos: Winning the Margin Game in a Tariff-Tangled Market
3 p.m.
Inflation may still be with us, but 2025 brings fresh challenges—particularly the rising impact of new tariffs on imported goods. In this timely and tactical session, Carrie Collins of Ben E. Keith returns to help operators sharpen their cost management playbooks. From negotiating smarter vendor contracts to strategically sourcing alternative U.S.-grown ingredients, this session will explore how to optimize prime costs without compromising value. Attendees will leave with fresh ideas for bulk purchasing, cost-effective menu engineering, and navigating the complex world of tariffs.
Key takeaways include:
- How new tariffs are reshaping the cost landscape—and what it means for your bottom line
- Smart strategies for negotiating better vendor contracts and pricing agreements
- Tips for sourcing U.S.-grown alternatives to offset supply chain disruptions
- Menu engineering techniques to maintain value perception while protecting profits
Sunday, August 3
Predictive Models for Profitable Outcomes
Growing margins with intelligent, data-driven inventory management
Presented by Restaurant365
11 a.m.
Nearly half of all restaurants plan to invest in a combination of inventory technology and artificial intelligence in 2025, according to the National Restaurant Association. Join Restaurant365 product expert and podcast host Marc Cohen alongside Hawker’s Asian Street Fare CFO Ken Baker for a look at how predictive technologies are transforming restaurant inventory management, giving leaders real-time insight into costs, usage, item margins, and popularity to constantly fine-tune menus in pursuit of growth. Pair that with AI-driven sales and labor forecasting, scheduling, prep, and employee training, and restaurant operators have fast, actionable insight into operational challenges and opportunities, clearing the way to focus on guest experiences and strategic goals.
Second Stream, First-Class Profits: The Business of Catering
Noon
Catering isn't just a side hustle—it's a serious revenue driver hiding in plain sight. Join Shelley Pigeon, Catering & Events Manager for Pigeon Catering & Events, as she shares insights from decades of experience in destination management and high-volume catering.
This session dives into how restaurants can tap into catering to boost profits, expand their brand, and create a sustainable new stream of business.
You’ll learn how to:
- Craft menus that wow guests and maximize margins
- Implement smart pricing and cost control strategies
- Build and train a high-performing catering sales team
- Execute winning marketing tactics and generate quality leads
- Nail the logistics—on-site or off-site
Shelley brings a career filled with producing hundreds of corporate, association, and high-profile events, including the Super Bowl Media Party and IPW’s Closing Party. Her real-world experience and strategic know-how will leave you with actionable ideas to turn catering into your restaurant’s next big growth opportunity.
Risky Business: How to Bulletproof Your Restaurant from Claims & Catastrophes
Sponsored by Johnson, Yacoubian & Paysse & Gallagher Insurance
1 p.m.
One unexpected incident—a fire, a slip and fall, a flood—can derail your restaurant or hospitality business overnight. Insurance isn’t just a requirement; it’s your last line of defense.
Join Alan Yacoubian, General Counsel for the Louisiana Restaurant Association and its Workers’ Compensation program, and John O’Brien, Regional Director for Hospitality and Entertainment with Gallagher Insurance, for a candid look at the insurance risks hiding in plain sight.
This session will unpack:
- Why off-the-shelf insurance often leaves restaurants vulnerable—and how to close the gaps before disaster strikes
- What every operator should understand about general liability, property insurance, business interruption (and when it actually kicks in), liquor liability, auto/fleet, cyber risk, umbrella coverage, and more
- Claims that exposed major weak spots—and what could’ve prevented them
- The rise of THC-infused beverages and insurance protection
- The difference between employee protection liability, third-party liability, and wage and hour liability
- How the LRA Workers’ Comp program is built specifically for restaurants, hotels, and catering operations—and why that matters when a claim hits your bottom line
Whether you're opening your first concept or have multiple locations, this eye-opening session will give you a proactive insurance game plan—so you're not blindsided by the threat you didn’t see coming.
SAMPLING OPPORTUNITY: This session is being paired with Palm Bay Wines
KEYNOTE SESSION: Authentically Louisiana—Chef John Folse
Moderated by Mark Romig
2 p.m.
Known as Louisiana’s culinary ambassador to the world, Chef John Folse has dedicated his life to celebrating and preserving our Cajun and Creole traditions. In the 1980s, he traveled the globe alongside legends like Chef Paul Prudhomme and Chef Leah Chase, sparking a worldwide fascination with the bold flavors and fresh ingredients rooted in Louisiana’s rich soil and bountiful waters.
Chef Folse is the visionary behind beloved establishments such as Lafitte’s Landing Restaurant, Restaurant R’evolution at the Royal Sonesta Hotel, Bittersweet Plantation Dairy, and Folse Market at the New Orleans International Airport. He also founded the Chef John Folse Culinary Institute at Nicholls State University—the first four-year culinary degree program in the country—where more LRA Education Foundation scholars attend than any other post-secondary school in Louisiana.
A prolific author, TV and radio personality, and hospitality industry leader, Chef Folse perfectly embodies the 2025 Showcase theme: “Authentically Louisiana.” During his keynote, Chef Folse will explore the evolution of Louisiana’s vibrant food culture, the critical role of culinary education, and how honoring our roots can guide our future.
