Chefs John Folse and Rick Tramonto gives media sneak peek of the mult-million dollar Restaurant R'evolution located in the Royal Sonesta and opens June 4. |
In particular, Capo was interested in the growth of
Louisiana’s restaurant industry despite some of the more challenging situations
we have been faced with, uncommon to other competing cities.
“After facing some significant obstacles, New Orleans has
rebounded extremely well,” said Waren. “It’s a testament to the entrepreneurial
spirit that exists within the restaurant industry and the fact that making
people happy is at the core of the business.”
It’s been nearly seven years since Hurricane Katrina hit the
region and two years since the BP oil spill and it’s clear that New Orleans is
on the upswing, attracting visitors worldwide to experience the joie de vivre,
cuisine, music and a culture unlike any other American city. National sporting
events and the upcoming Super Bowl in 2013 will continue to shine a spotlight
on the city, which will celebrate its Tri-Centennial in 2018.
The even better news is that with the increasing influx of
visitors and new residences to the city, the number of new positions are projected
to top 33,000 in the hospitality industry—restaurants, hotels and
attractions—in the next six years.
The LRA’s Communications Department recently assisted Daniel
P. Smith, a journalist with online magazine Restaurant Management. His
topic was top states for full-service restaurant growth and to no one’s
surprise, Louisiana made the top 10. We were happy to oblige.
Why wasn’t this more of a shock, you ask? Well, we have been
getting countless phone calls, e-mails and media requests throughout the past
year asking us to comment on why so many new restaurants are opening up
throughout the state.
Stan Harris, LRA President/CEO knows the restaurant business inside and out sees Louisiana as a hot-bed of economic viability for new and existing restaurants. |
"The state's favorable operating costs and abundant supply of fresh seafood and other local products heighten Louisiana's culinary distinctiveness, making it attractive to both in-state and out-of-state restaurateurs," said Stan Harris, President and CEO of the LRA.
Our answer is always this: Louisiana is fortunate to have a
robust economy; one that did not suffer quite the ill effects the recession had
on other states. In fact, from November-December 2008, in the height of the
recession, Louisiana was the only state to add nonfarm jobs. The state also
enjoys a consistently low unemployment rate. When restaurants commit to
investing in the state, whether it is an independently owned bistro or a
national chain, they trust that there is a consumer base available with
disposable income to spend on food. Now doesn’t that sound like us?
What are some other things restaurants look for before
expanding in an area? According to Smith’s article, “Top States for Full-Service Restaurant Growth,” they look for states that welcome new
businesses.
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