Renewing your Louisiana Resale Certificate

The Louisiana Resale Certificate (R-1064) is automatically issued to new taxpayers who register with LDR that are engaged in the business of selling tangible personal property. The resale certificate allows businesses to purchase items for resale without paying state sales tax. A resale certificate must be obtained for each business location. The location address must be the physical location of the business and cannot be a post office box. The resale certificate will display both the business name and location address of the taxpayer.

Effective Jan. 1, 2012, taxpayers are required to complete an application to renew their Resale Certificate. Renewal requests as well as new applications must be submitted through Louisiana Department of Revenue’s Louisiana Taxpayer Access Point (LaTAP) at www.revenue.louisiana.gov.

It is recommended that businesses apply for renewal of their Sales Tax Resale Certificate within 60 days of its expiration date. Please do not request a renewal of a certificate unless it is within the 60 day window allowable for renewal. A request for a renewal of a certificate that expires in more than 60 days will not be processed. Those that submit the request for renewal of a resale certificate that expires in 61 days or more must resubmit the request in the allowable time period.

Question: If a resale certificate has expired, can it still be renewed online, or must the business owner re-apply for the certificate?

Answer: Yes, but the effective date will not be back dated. If the certificate I not received within 10-15 business days, please contact the Louisiana Department of Revenue.

Question: Is there a procedure for a business to request a refund of sales tax paid on purchases for resale during the period prior to obtaining their resale certificate or during the period it was lapsed?

Answer: There is no tax relief for the period that the exemption was lapsed.

Sales Tax Resale Certificate Renewal Checklist

Please have the following records and information available before you begin the application:

• Account numbers for all locations
• Location and mailing addresses for all business locations
• Current Industry type and category that will be used to determine NAICS code
• A valid e-mail address
• Amount of purchases you made for resale or your-"Cost of Goods Sold" for the last 2 years (consolidated filers cost of goods sold should consist of the combined purchases of all members of the consolidation.)

Take a stand and be a part of the fight against cancer

MasterCard Kicks-Off the 2013 "Dig In & Do Good" Program

This summer, MasterCard is once again supporting Stand Up to Cancer (SU2C) by offering the restaurant community and their patrons an opportunity to help raise money in support of cancer research through its national marketing campaign "Dig In and Do Good."

Louisiana Restaurant Association members are encouraged to Dig In & Do Good! Taking part in the program is easy and rewarding, as all of us have a story of how cancer has impacted our family, friends or co-workers.

SU2C, a program of the Entertainment Industry Foundation (EIF), a 501(c)3 charitable organization, raises funds to accelerate cancer research that can get new therapies to patients quickly and save lives. The program celebrated its 5th anniversary and during that time has launched 40 ground breaking clinical trials.

From July 12 to September 28, 2013, when MasterCard cardholders spend $10 or more for a meal on their card, MasterCard will donate up to $4 million to Stand Up to Cancer--one precious cent at a time.

It's easy for your restaurant to participate in this program--simply promote the program and MasterCard makes the donation! Digital and social media materials are available online at no cost. In addition to this, you can use any of the print materials by downloading and printing them yourself. To get your materials, click here.

BMI: The Bridge between Music Creators and the Businesses that Use Music

Louisiana Restaurant Association members receive a 20 percent discount of music licensing fees by paying online.

There is no doubt that music is one of the quickest and easiest ways for restaurants to establish atmosphere and ambiance. But what many restaurant owners and managers have long known is now being supported by research: Music not only establishes ambiance, it also serves as a powerful tool for driving profits.

According to the Gallup Organization, one restaurant study revealed that low-tempo music can increase per dinner party bar sales 40.9 percent, and that patrons stay 24 percent longer when slow tempo music is played. Restaurant Management Magazine reported on a test titled "The Influence of Background Music on Restaurant Patrons," which revealed sales increased 11.6 percent when up-tempo music was played during lunch. Sales increased 15.7 percent when slower tempo music was played during dinner.

Music branding—the process of compiling playlists to suit an establishment’s brand and positioning--has become an increasingly popular consulting service, with a host of companies advising establishments on the right soundtrack to drive real business results, strengthen customer loyalty and enhance the dining experience.

To facilitate and simplify the process of licensing music for their members, more and more restaurant associations are partnering with Broadcast Music, Inc. (BMI)—and availing members of discounts as high as 20 percent off licensing fees.

Let the LRA SIF quote your workers' comp and start saving real money!

The Louisiana Restaurant Association has offered workers’ compensation to the foodservice and hospitality industries (and suppliers to the industry) for more than 30 years, through its Self Insurer’s Fund. This is a not for profit fund, owned by the members who participate and they share in the surplus of any unused premium in the form of annual dividends.

“Workers’ compensation is not optional, it’s mandatory in Louisiana. If you are operating without it, you’re exposed,” Stan Harris, President and CEO, Louisiana Restaurant Association. “One back injury could total a quarter of million dollars easily if the individuals’ injury is severe enough and if it requires surgery, rehabilitation, pain management, indemnity, etc. Do you have that kind of cash lying around?”

LRA SIF President/CEO
Stan Harris

To date, the LRA SIF has returned nearly $100 million to its members. The LRA SIF is one of the most successful programs of its type in the state due in large part to it only taking on risk aligned with the restaurant and hospitality industries. With an in house safety and loss prevention staff, the LRA SIF manages its claims in house to maintain the most cost effective and efficient system and provide local customer service.

“Just one example of the savings? The LRA SIF recently wrote a new policy which saved the business owner nearly $3,000 in annual premium costs,” said Harris. “That’s $250 a month towards his bottom line. That could be you.”

In the last two years, we have grown our portfolio significantly. We expanded our relationships with agencies and brokers, because many of our members requested that their policies be written as part of their overall risk management plan. We also have a team of sales professionals in the field working directly with restaurants to address their workers’ compensation needs.

Beginning in 2013, the LRA SIF lowered rates in seven key class codes, as the market has moved to significantly raise rates. If you call us today, you could be saving money on your premium in a matter of days. To get a quote, call the LRA SIF at (504) 454-2277.  

 



 

Top 8 Reasons to Attend the EXPO

Because 8 is enough

For the 60^th year, the Louisiana Restaurant Association is proud to bring you the largest, most comprehensive foodservice tradeshow in the Gulf South: the Louisiana Foodservice & Hospitality EXPO. Why go? Keep reading…

8. GASCO. Some events reach the status where acronyms are enough. Celebrating its 10^th year, surely the Great American Seafood Cook-Off has earned its due. Watch chefs from across the country try to beat the King or Queen of Louisiana Seafood, Cody Carroll of Hot Tails Restaurant, Saturday, August 3 in Hall J.

7. Make it a vacation. Too often we forget that we live in a state where millions of people travel to each year to experience a culture unlike any other. New Orleans is the undisputed grande dame of tourism, with more than 9 million visitors in 2012. Be in that number this year. While you aren’t on the show floor, experience the city’s finest attractions and of course, her many restaurants.

6. It’s a milestone. This year, the EXPO turns 60, and like the old wine adage goes, age only makes us better. We have some exciting and celebratory plans in store for our big birthday. Be sure to attend the Opening Ceremony on Saturday, August 3, 10:45 a.m. in the lobby of Hall I for the surprise.

5. Shuttle Service. This one is pretty self-explanatory. It’s August. It’s Louisiana. It’s hot. It will probably rain at some point, leaving the concrete in front of the New Orleans Morial Convention Center a steam bath to rival your favorite health club’s. Let us bring you back and forth to your hotel. You’re welcome.

4. New products. Every year the EXPO Department reaches out to the hottest new foodservice companies. They travel to similar tradeshows across the country, bringing back products for you. This year, the EXPO will feature 30+ new companies, ready to impress.

3. Learning opportunities. This won’t be boring, we promise. For the second consecutive year, we are hosting the IDEA ZONE, with express presentations on topics that matter to you, right now. Some are fun—wine pairings with different beef cuts. Some are more fun—sparkling wine pairings. But many are informative and crucial to doing business in today’s time—the Affordable Care Act is coming, y’all.

2. Action in the aisles. Time and time again, we hear from EXPO attendees that one of the best things about the show is catching up with old friends and business associates. The restaurant business is a social one and we give you that opportunity to not only get things done, but also swap news with your peers.

1. One-Stop Shopping. Think of the biggest mall, selling only things useful to your business. Does it hurt that there will also be lots of food to try and lots of alcoholic beverages that need quality control volunteers? It’s a rough job, but someone has to do it. Might as well be you, right?

 

So, what are you waiting for? Register now!

13 pennies and 101 days

By Bill de Turk
Published in the Louisiana Restaurant Association's A La Carte magazine, Spring 2013 edition

There are far fewer distilleries here in Louisiana than a rum fan might hope for in a state that produces about 20% of America’s sugar harvest.  However, that situation is changing on an almost monthly basis these days.  Our rum Grandaddy, Celebration Distillation, has been producing Old New Orleans Rum since 1996.  And, in the last year or so, Atelier Vie and d-p distillers introduced their first spirits.  The opening of other distilleries is brewing on the horizon.

As the long, warm Louisiana weather season was just getting its start this year, and a not quite so young man’s heart started thinking about fresh, local cocktails.  So it was that I had the opportunity to chat with the lovely Beth Dantin Donner, one of the principles of d-p distillers.

The Baton Rouge native and MBA graduate had been exercising her skills in the often under-appreciated role of being a mom and running the house when, during a vacation a few years back with friends Henry and Jennifer Peltier, her husband Tom brought up the idea of running a distillery.  After brief consideration, Beth said, “We all love our spirits and we are great friends.”  After some research and considering that they all lived in Thibodaux, in the middle of vast sugar cane fields, they decided to make rum.

While not well versed in the spirit world at the time, the couples invested a great deal of time and energy to learn about the art of distillation.  As both Tom and Henry are in the medical profession, neither are strangers to detailed research.

Tom is a neurosurgeon and realizes the importance of keeping his head in the game; d-p distillers does as well, with great plenteousness in the process.  Initially getting started producing rums, of which they concoct an over-proof white as well as an aged variety, they also produce a vodka from Louisiana oryza rice which is distilled 17 times(!) and several other spirits.  The rums bear the Rougaroux name – as in the tales of the French Louisiana werewolf (also loup garou or rougarou).  Coming a few years down the line will be a reserve rum.  It needs some age on it after all. 

By the time you read this, their praline rum, 13 Pennies, should be available.  The story of lupine lunacy continues with this product’s name because the rougaroux cannot count past 12, so placing 13 objects in front of him can prevent his coming to eat you.  Also, coming soon is a gin using Louisiana satsuma peels as a unique botanical, an absinthe, and a LA 1 whiskey that is currently being aged.  The grain bill of the whiskey consists of corn, rye, rice and other ingredients to make a product unlike anything else on the market.

The over-proof Rougaroux Sunshine rum is 101 proof to match the tale that the werewolf’s curse lasts 101 days.  The Full Moon Dark is aged and bottled at the traditional 80 proof.  I think we all know about the full moon thing.

Beth stressed the importance of keeping the products as high quality and Louisiana-centric as possible, “We have such a unique culture here, it just makes sense to use the rice from Louisiana, to use the sugar cane from all around us, to use the local cane syrup that we get from right down the street.”

While chatting with Beth, I learned about her triathlon training and athletic side and inquired if that is why she was a straight vodka dinking girl.  While acknowledging that was a plus, she confirmed, “That’s one of the reasons… and because it tastes really good.”

Beth sums up the d-p distilling philosophy nicely, “We are proud to make it and we are proud it is from Louisiana.”  So check out the health benefits and good taste, of d-p distillers’ expanding line of made-in-Louisiana spirits; but, beware of the Rougaroux!

LRA hosts the 411 on Health Care Reform Series across Louisiana

Health care and the Affordable Care Act are the most important challenges facing the restaurant and hospitality industries right now. Louisiana Restaurant Association members are searching for answers and information as the requirements of the Affordable Care Act are still being determined.

Some changes are already underway, including a mandate due to take effect in early fall requiring employers to give employees notice about new government "Health Insurance Marketplaces," that are supposed to begin signing people up for 2014 health coverage starting this October.

The LRA will be heading to five Chapter areas with a panel of experts to share insight and information necessary in helping members understand what these changes will mean for their restaurant and business operations. The Presenting Sponsor of the sessions is BancorpSouth Insurance Services/Percy & Wright Insurance. UnitedHealthcare is also a sponsor of the sessions.

Monroe & NE Region
Monday, June 17, 9.-10:30 a.m.
Monroe Civic Center, Bayou Room
Co-hosted by: Monroe-West Monroe-CVB, Monroe Chamber of Commerce and Ruston Lincoln CVB.

Shreveport & Bossier City
Monday, June 17, 3-4:30 p.m.
Eldorado Casino Resort, Ballroom
Co-hosted by: Shreveport Bossier Tourist Commission, Bossier Chamber of Commerce and Greater Shreveport Chamber of Commerce.

Lafayette & Lake Charles area
Tuesday, June 18, 9-10:30 a.m.
City Club at River Ranch, Ballroom
Co-hosted by: Lake Charles-SW La CVB, Lafayette CVB and Jeff Davis Tourist Commission.

Baton Rouge
Tues., June 18, 2-3:30 p.m.
Hilton Capitol Center, Riverview B
Co-hosted by: Visit Baton Rouge

New Orleans, Northshore & Bayou
Wed., June 19, 10-11:30 a.m.
Crowne Plaza, Kenner, Salons 4-6
Co-hosted by: New Orleans CVB, Jefferson CVB and Greater New Orleans Hotel & Lodging Association.

Randy Spicer
VP of Health & Insurance
Services, NRA

The panelists for the sessions are: National Restaurant Association VP of Health and Insurance Services Randy Spicer, UnitedHealthcare's Senior Director of Strategic Growth Initiatives Kimberlee Vandervoorn and BancorpSouth Insurances Services/Percy & Wright Insurance VP Scott McKnight.

Kimberlee Vandervoorn
Sr. Dir. of Strategic Growth
Initiatives, UHC

Spicer is an insurance veteran and he brings an extensive background in health care and financial management, product development, underwriting and service integrations strategies within the insurance, Medicare and health care industries. He'll lead the sessions informing attendees about what the Affordable Care Act means, what it does, what you need to do and when you need to do it.

Scott McKnight, VP,
BancorpSouth Insurance
Services/Percy & Wright.

Vandervoorn leads UHC's partnership with the National Restaurant Association and the LRA and multiple other state restaurant and lodging associations. She works with the LRA to make health and wellness more affordable to Louisiana's hospitality industry and craft solutions to help business owners comply with the Affordable Care Act.

Finally, McKnight will provide answers to specific questions from attendees and be on hand following the session to speak directly with attendees on their needs regarding health coverage.

To RSVP, please contact Denise Schmidt at (504) 454-2277 or email healthcare@lra.org.