The 60th Louisiana Foodservice & Hospitality EXPO theme is "A Toast to Talent" and honors all the creative individuals that contribute to the stature and positive image of Louisiana’s culinary industry. Join the LRA for the Opening Ceremony, Saturday, August 3 at 10:30 a.m. in Hall I and meet the LRA’s Restaurateur of the Year and share in a champagne toast as we kickoff the EXPO.
|Chef Cody Carroll of Hot Tails|
Restaurant in New Roads represents
Louisiana in the Great American
Seafood Cookoff August 3 at
the Louisiana Foodservice
& Hospitality EXPO.
Following the kick off, you can parade through the show behind a marching band over to the Great American Seafood Cookoff, where chefs from more than a dozen states will compete for the title of King or Queen of American Seafood. This year, Louisiana’s chef is Cody Carroll from Hot Tails Restaurant in New Roads.
Don’t lose yourself in the excitement on day one and be sure to pace yourself, as there’s so much to see an do. The Idea Zone is back and in its second year, will feature an exciting line up of express presentations.
“The foodservice business is ever-changing and we want to help you stay current with up-to-date information on emerging trends, best business practices and professional development,” said Stan Harris, President/CEO, LRA.
From the Affordable Care Act and what it means to you to perfect pairings of beef and wine, how to build guest loyalty and getting the best from your staff to what you need to know about gluten-free menus, the IDEA Zone is where you’ll exchange experiences and make meaningful connections with your peers.
“The EXPO is focused on the culinary professionals, people working in restaurants looking for efficiency,” added Harris. “If you are an owner looking for new ideas on ways to market or manage their business and improve their profitability, the EXPO is the place to be.”