tag:blogger.com,1999:blog-60564738181161338042024-03-06T21:33:47.130-06:00Louisiana Restaurant AssociationLouisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.comBlogger631125tag:blogger.com,1999:blog-6056473818116133804.post-33864655884551976912015-03-30T15:40:00.000-05:002015-03-30T15:40:34.955-05:00LRA Blog moves to LRA.org<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The Louisiana Restaurant Association launched its new and improved website at www.LRA.org. With this makeover comes fresh graphics, easier navigation and other enhancements. Of them, a news function on its website, which will replace this blog going forward. Content from this blog has been migrated to the new site. </span>Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-20197512353382891772015-03-25T13:34:00.000-05:002015-03-25T13:34:26.169-05:00LRA Education Foundation offers $70,000 in hospitality scholarships<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHVjM66l6lVfU3Za9fdL5MV-e7Nx9Zitv9DC5Ly62JJUQ-DuKMI__lLhGw9Jfhir4xKq7OJuzTWl99kj24urDTXznSBLsIZr0f-LZVy6dKMkAgMx-FaNlzl2iWZVwK-kc94ieHMnjksE/s1600/LRAEF-logo-new.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHVjM66l6lVfU3Za9fdL5MV-e7Nx9Zitv9DC5Ly62JJUQ-DuKMI__lLhGw9Jfhir4xKq7OJuzTWl99kj24urDTXznSBLsIZr0f-LZVy6dKMkAgMx-FaNlzl2iWZVwK-kc94ieHMnjksE/s1600/LRAEF-logo-new.png" height="103" width="320" /></a></div>
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<i style="text-align: center;"><span style="font-family: Calibri, sans-serif; font-size: 12pt;">Scholarship Fund to aid students for fifth consecutive year</span></i></div>
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<span style="font-size: 12pt;">The <a href="http://www.lra.org/" target="_blank">Louisiana Restaurant Association</a> Education Foundation (<a href="http://www.lraef.org/" target="_blank">LRAEF</a>)
is now accepting scholarship applications through April 10, 2015. </span><span style="font-size: 12pt;">The LRAEF Scholarship Fund was created in 2009 to support the
continuing education of individuals pursuing a career in the culinary and/or
hospitality industry.</span></div>
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<span style="font-size: 12.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Applicants must be currently enrolled or accepted in a bachelor
and/or associate degree seeking program, pursuing a career in the restaurant,
foodservice, tourism or hospitality industry. Courses of study can include, but
are not limited to: culinary, hospitality, tourism, business and management programs.
Scholarship awards may vary based on available funds and are merit-based. <o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">The 2015 scholarships will be awarded from the following funds:</span><span style="font-size: 12pt;"> </span></div>
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<ul>
<li><b><span style="font-size: 12.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Jim Funk
Scholarship</span></b><span style="font-size: 12pt;">: The LRAEF’s
most prestigious award, the scholarship is named for former LRA President &
CEO Jim Funk, who was instrumental in founding the LRAEF and was a culinary
education champion during his 30 years of service to the LRA. This scholarship
is renewable on an annual basis for up to four years, provided that minimum GPA
and enrollment standards are met.</span></li>
<li><b><span style="font-size: 12.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">LRAEF/NRAEF
ProStart</span></b><sup><span style="font-size: 12.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">®</span></sup><b><span style="font-size: 12.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"> Scholarship:</span></b><span style="font-size: 12pt;"> Awarded exclusively to students who
achieve the ProStart Certificate of Achievement. ProStart is a nationwide,
two-year program for high school students that develops the best and brightest
talent into tomorrow’s industry leaders.</span></li>
<li><b><span style="font-size: 12.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">LRAEF Culinary
& Hospitality Leadership Scholarship:</span></b><span style="font-size: 12pt;"> Awarded to Louisiana students who intend to
pursue a career in the restaurant, foodservice, tourism or hospitality
industry.</span></li>
<li><b><span style="font-size: 12.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">LRA CENLA Chapter
Scholarship:</span></b><span style="font-size: 12pt;"> Presented by
the LRA CENLA Chapter, this scholarship is awarded to qualified applicants from
the chapter’s 11 parish area- Avoyelles, Beauregard, Catahoula, Concordia,
Grant, LaSalle, Natchitoches, Rapides, Sabine, Vernon and Winn parishes.</span></li>
<li><b><span style="font-size: 12.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Louisiana
Seafood Scholarship:</span></b><span style="font-size: 12pt;"> Established
through a generous gift from the Louisiana Seafood Promotion & Marketing
Board, this scholarship is awarded to qualified applicants who show an interest
in cultivating, protecting and promoting Louisiana seafood.</span></li>
</ul>
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<span style="font-size: 12pt;">Available for download at </span><a href="http://www.lraef.org/" style="font-size: 12pt;"><span style="color: #3d85c6;">www.LRAEF.org</span></a><span style="font-size: 12pt;">,
the application must be completed and postmarked by Friday, April 10, 2015.</span></div>
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<span style="font-size: 12.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">“The LRAEF is proud to offer financial assistance to students both
beginning and furthering their education in the culinary and hospitality
fields,” said LRAEF Executive Director Alice Glenn. “Our industry offers great
opportunities for rewarding careers and advancement. Our goal is to support
promising future leaders as they prepare for the many lucrative restaurant
careers in Louisiana.”<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">The LRAEF, a 501 (c)3 non-profit organization, exists to enhance
the restaurant community through expanded educational and career opportunities,
the formation of strategic partnerships and the elevation of professional
standards and practices. If you would like to make a donation, please contact
Alice Glenn, <a href="mailto:aglenn@lra.org"><span style="color: #3d85c6;">aglenn@lra.org</span></a> or (504)
636-6526.<o:p></o:p></span></div>
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<b>The LRAEF is grateful to its nine LRA chapters and its sponsors:</b> 5 Diamond—Acme Oyster
House, Auto-Chlor Services, Louisiana Hospitality Foundation, Louisiana
Restaurant Association, Louisiana Seafood and the National Restaurant
Association Educational Foundation; 4 Diamond—Performance Foodservice-Caro; 3
Diamond—Atmos Energy, Camellia Brand, Drago’s Seafood Restaurant, Louisiana
Culinary Institute, New Orleans Wine & Food Experience and Raising Cane’s
Chicken Fingers; 2 Diamond—Louisiana Gas Association, Whole Foods Market and
Chef Paul Prudhomme’s “Sea of Hope.”Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-16730248187625442462015-03-24T09:19:00.000-05:002015-03-25T13:34:48.046-05:00Calling Louisiana Chefs: Your opportunity to vie for King/Queen of Louisiana Seafood<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw0qn2CXxPOnTovWKoVNzHhg2daAnAzS_XKNOV8cnczEqudlkC2kXv7iBBySqlOCarlESK9yNoS6tPf-T6f7Ivwmzd4r90sxDH1_PvzVN0jemL7yHbYtM1IFiuoD2gkRjzeQMg4s6tvQc/s1600/LASCO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw0qn2CXxPOnTovWKoVNzHhg2daAnAzS_XKNOV8cnczEqudlkC2kXv7iBBySqlOCarlESK9yNoS6tPf-T6f7Ivwmzd4r90sxDH1_PvzVN0jemL7yHbYtM1IFiuoD2gkRjzeQMg4s6tvQc/s1600/LASCO.jpg" height="159" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #222222;">In keeping with a
tradition now entering its eighth year, the Louisiana Seafood Cook-Off will
take place at the </span><a href="http://www.nowfe.com/" target="_blank"><span style="color: #3d85c6;">New Orleans Wine and Food Experience</span></a><span style="color: #222222;"> (NOWFE) in New Orleans,
Saturday, May 23, 2015 at 11 a.m. at the New Orleans Morial Convention Center. During
NOWFE’s Grand Tasting event, where patrons experience cuisine from more than 50
restaurants and wine from vineyards far and wide, Cook-Off organizers will
crown the King or Queen of Louisiana Seafood.<o:p></o:p></span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #222222;">Ten Louisiana chefs
will compete for the honor and join the ranks of past winners—Chef Brian Landry
of Borgne (2008); Chef Tory McPhail of Commander’s Palace (2009); Chef Chris
Lusk of Restaurant R’evolution (2010); Chef Cory Bahr of Cotton (2011); Chef
Keith Frentz of Lola (2012); Chef </span><span style="text-decoration: none;">Cody Carroll</span> <span style="color: #222222;">of Hot Tails (2013); and reigning king, Chef Aaron Burgau of
Patois.<o:p></o:p></span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #222222;">The winner of the
Louisiana Seafood Cook-Off will go onto to represent Louisiana in the Great
American Seafood Cook-Off, Saturday, August 8, 2015 at the Louisiana
Foodservice & Hospitality </span><a href="http://www.lraexpo.org/" target="_blank"><span style="color: #3d85c6; text-decoration: none; text-underline: none;">EXPO</span></a><span style="color: #222222;"> in New Orleans at the Morial Convention Center.<o:p></o:p></span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #222222;">Chefs interested in
competing must be an executive chef for a restaurant in Louisiana that is an
acclaimed free standing restaurant. Restaurants associated with a luxury
country club, resort or hotel is also eligible. Restaurant must be a member of
the </span><a href="http://www.lra.org/" target="_blank"><span style="color: #3d85c6; text-decoration: none; text-underline: none;">Louisiana Restaurant Association</span></a><span style="color: #222222;">. No
institutional chefs, i.e. food service distributors, hospitals, culinary school
instructors, caterers or corporate chefs for chains having 10 or more
restaurants are eligible to compete.<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Each chef will be
responsible for plating up to five entrees for judges with Louisiana seafood as
the main protein. Each chef is responsible for his or her own travel and
ingredient costs. Those traveling from more than 100 miles away may be eligible
for a travel stipend of $100.<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">There are 10 spots
available and entry forms will be accepted until Friday, April 10, 2015 and
will be considered in the order they are received until all 10 spots are filled
by eligible participants. Contestants will be notified of their eligibility by
Friday, April 17, 2015.<o:p></o:p></span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #222222;">For details and entry
form, click </span><a href="http://www.lra.org/Documents/LASCO%202015%20Chef's%20letter%20KP.pdf" target="_blank"><span style="color: #3d85c6;">here</span></a><span style="color: #222222;">. Please return your
completed form to Tiffany Hess to </span><a href="mailto:thess@crt.la.gov">thess@crt.la.gov</a></span><span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> by April 10, 2015</span><span style="font-family: Arial, sans-serif; font-size: 10pt;"><o:p></o:p></span></span></div>
Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-84986739276044350182015-03-23T11:10:00.000-05:002015-03-25T13:35:04.339-05:00Restaurant workforce demographics are shifting<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The teen
labor force participation rate declined sharply in recent years, a development
that directly impacted the restaurant workforce. Although restaurants are
still the economy’s largest employer of teenagers, the shrinking teen labor
pool has led many restaurant operators to look to alternative age cohorts to
fill their staffing needs, according to the NRA’s chief economist Bruce
Grindy. His <a href="http://www.restaurant.org/News-Research/Research/Economist%E2%80%99s-Notebook"><span style="color: #3d85c6;">Economist’s
Notebook commentary</span> </a>and analysis appears regularly on Restaurant.org
and <a href="http://trendmapper.restaurant.org/" target="_blank"><span style="color: #3d85c6;">Restaurant
TrendMapper</span></a>.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The Great
Recession and its aftermath had a significant impact on the U.S. labor force.
The labor force participation rate fell to a 37-year low, with many people who
lost jobs deciding not to return to the workforce. Contributing to this decline
was the retirement of baby boomers, as well as a growing proportion of
teenagers choosing to remain on the sidelines.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As the nation’s
second largest private sector employer, the restaurant industry was directly
impacted by these shifting labor demographics in recent years. Of significant
note for the restaurant industry was the sharp decline in the teenage labor
pool.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">At its peak
in the late 1970s, roughly 58 percent of 16-to-19-year-olds were in the labor
force. This participation rate remained above 50 percent until 2001, when it
started trending downward. The Great Recession exacerbated this decline, with
the teen labor force participation rate plunging from 41.3 percent in 2007 to
just 34.0 percent in 2014 – a record low.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The net
effect was a decline of 1.4 million teenagers in the labor force between 2007
and 2014, a development that was reflected in the restaurant workforce. In
2007, 16-to-19-year-olds represented 20.9 percent of the restaurant workforce.
By 2014, these teens made up only 16.6 percent of restaurant employees. <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">To be sure,
the restaurant industry is still the economy’s largest employer of teenagers,
providing jobs for 1.5 million individuals between the ages of 16 and 19. Put
another way, one-third of all working teenagers in the U.S. are employed in a
restaurant. However, the shrinking teen labor pool has led many restaurant
operators to look to alternative age cohorts to fill their staffing needs.<o:p></o:p></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8YRkk8p-hILajW6J-9qJcSZF33PN47xXXVoMsSzoYKMxgRBYYGra5I2JsoJyQAwHs4u7RsAVXQzn45z5nW2vUTV9N3ESaUEc6EAkeWI52-YAfa0yq2RmiI2NV_DqpBl5Ay88CX-54rv0/s1600/Restaurant-Workforce-by-Age-March-2015.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8YRkk8p-hILajW6J-9qJcSZF33PN47xXXVoMsSzoYKMxgRBYYGra5I2JsoJyQAwHs4u7RsAVXQzn45z5nW2vUTV9N3ESaUEc6EAkeWI52-YAfa0yq2RmiI2NV_DqpBl5Ay88CX-54rv0/s1600/Restaurant-Workforce-by-Age-March-2015.jpg" height="262" width="400" /></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">With teen
representation in the restaurant workforce declining, a majority of the new
restaurant jobs went to millennials in recent years. The share of restaurant
jobs held by 20-to-24-year-olds rose from 21.4 percent in 2007 to 24.2 percent
in 2014, while 25-to-34-year-olds also took on a larger role in the restaurant
workforce.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Although
older adults still make up a relatively small proportion of the restaurant
workforce, they were the fastest growing demographic group in recent years. In
fact, the number of adults aged 55 or older working in the restaurant industry
jumped 38 percent between 2007 and 2014, an increase of 218,000 individuals.
This trend is expected to continue in the years ahead, as older adults make up
a larger share of the U.S. labor force.</span></div>
Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-66150162057935925652015-03-18T11:17:00.000-05:002015-03-19T11:18:48.244-05:00Optimize hot water temperature<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">You don’t overcook your food, so why make water hotter than
you need it?<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zr0ylRXTEYXfg9PKog-VpNFTxgKX3uZsZgfVSiCxMxkaLXvxdDmHQ82w2YO6t2NVmA6f-l6VoGwz1_O4YVdClfgj4LvVJyRdflBPGGaEla2IVD6Qbb7vd2K-JM4woG1PfIYGLxrzVGs/s1600/meet_conserve+(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zr0ylRXTEYXfg9PKog-VpNFTxgKX3uZsZgfVSiCxMxkaLXvxdDmHQ82w2YO6t2NVmA6f-l6VoGwz1_O4YVdClfgj4LvVJyRdflBPGGaEla2IVD6Qbb7vd2K-JM4woG1PfIYGLxrzVGs/s1600/meet_conserve+(1).jpg" /></span></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">You pay for hot water <a href="http://conserve.restaurant.org/Learn/Save-Water"><span style="color: #3d85c6;">three ways</span></a> and
those costs add up. But one clear way to save on your water heating costs is to
check your water heater and optimize the temperature setting. The best part of
this exercise is it's a no-cost project.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Water temperature is set by health code mandates. Typically
that means 120 degrees Fahrenheit at hand sinks and 140 degrees at dish
machines, and you must meet those requirements. If you are setting the water
hotter, however, you're wasting energy that could cost hundreds of extra
dollars per year.<br />
<br />
Spending just a few minutes at the hot water tank to adjust and optimize the
settings can conserve both energy and money.</span><o:p></o:p></div>
Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-85581473949524001592015-03-16T11:54:00.000-05:002015-03-17T12:06:31.565-05:00LRA Past Chair Richard Brennan Sr. died at 83 in New Orleans<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGqkWJmbSPeyTNuFZ2Jhb6YbKaUS3ZiDMiOleKwpko_puPUBspNTFI2QZoWQ_dekke_UhqJcEnte3CLWHr3PpfHBiNBbtx9OJMoYAFrOyHLwrqBPJe424zbwejvaHdGkGF0k3wGueLkhE/s1600/Dick+Brennan.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGqkWJmbSPeyTNuFZ2Jhb6YbKaUS3ZiDMiOleKwpko_puPUBspNTFI2QZoWQ_dekke_UhqJcEnte3CLWHr3PpfHBiNBbtx9OJMoYAFrOyHLwrqBPJe424zbwejvaHdGkGF0k3wGueLkhE/s1600/Dick+Brennan.jpg" height="320" width="317" /></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Richard J. Brennan, Sr., New
Orleans Restaurateur, born in the Irish Channel, passed away the evening of
Saturday, March 14, surrounded by his family and loved-ones. Brennan was
the first in the family to serve as a Chair of the Louisiana Restaurant
Association (LRA) in 1961-1962, and to serve on the National Restaurant Association
Board of Directors. <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">“Mr. Brennan was an ambassador and
advocate for Louisiana’s restaurant industry,” said Stan Harris, President/CEO
of the LRA. “He was a visionary, who mentored some
of the most notable of chefs in New Orleans culinary history. Mr. Dick's last role for the LRA was serving as EXPO Co-Chair with his son, Dickie, in 2010.” <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Brennan (better known as Dick)
was the embodiment of New Orleans. His contributions to New Orleans cuisine,
Mardi Gras and the overall culture of the city leave a legacy that is deeply
woven into the fabric of the place he called “home.” <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">He was born on Third Street in
the Irish Channel in November of 1931. Dick Brennan was the second youngest of
six children, in what would become the first family of fine dining Creole in
New Orleans. His life reads like a storybook, in which good fortune, hard work
and ingenuity led to many successes. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1xSrgIY7ie0A4R_-Tt3BnyfNpkvqqyl422cLz9xnGJdC4NAfzV2YRM_lBZzcMT5kcqAzYWpb3Zpx4QbFMj41Aw0I3FGh5IYQnMagk3tg-liby663CM3w1cMS9MOJa2xOeCN-HZ49R2o/s1600/Dick+Brennan3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1xSrgIY7ie0A4R_-Tt3BnyfNpkvqqyl422cLz9xnGJdC4NAfzV2YRM_lBZzcMT5kcqAzYWpb3Zpx4QbFMj41Aw0I3FGh5IYQnMagk3tg-liby663CM3w1cMS9MOJa2xOeCN-HZ49R2o/s1600/Dick+Brennan3.jpg" height="400" width="350" /></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In high school at St. Aloysius,
Dick was a star basketball player. He was all-district and all-state for
his high school career, as was State MVP for three years (all except his
freshman year). Coach Rupp from the University of Kentucky recruited him for
their championship team. However, Dick’s mother fell ill prior to the start of
school, so he opted to stay close and attend college at Tulane University in
New Orleans. A star of their team, he led Tulane to victory over Kentucky in
his senior year—the only game that Kentucky lost that season. For his successes
on the basketball court, he was inducted into the Tulane Hall of Fame in 1991. <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">During college he began dating
the woman who would become his wife of nearly sixty years, Lynne Trist Brennan.
Dick met Lynne through his sister Dottie – Lynne’s friends from their years
attending the Academy of the Sacred Heart in New Orleans. Shortly after
graduating from Tulane, Lynne and Dick married. Dick completed two years of Law
School before he enlisted in the Army and was stationed in Augusta, Georgia and
Williamsburg, Virginia. When he returned to New Orleans, he intended to
finish Law school but his brother, Owen, and both parents passed away within a
year of one another, he instead went to work at the family’s restaurant,
Brennan’s on Royal Street. With his siblings, Dick was instrumental in opening
Brennan’s in Houston, Dallas and Atlanta, as well as Chez Francis in Metairie, Louisiana,
Mr. B’s Bistro and the Friendship House on the Gulf in Mississippi. During this
time he and Lynne had two children - a daughter, Lauren, and a son, Dickie Jr. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dr1Ow_Nztw4-tXKB_cSZBzS-j4iRKXqoif4I97ughNa1HNQcxFOOY6YY-sy7lmjUm6iN1F8X0f9g3OvT4guQAYZTJTVzptnO0vCUrKFRh2M7USkhE4g1AOSTYfiXGrDnJqNByWj_TuU/s1600/Dick+Brennan+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dr1Ow_Nztw4-tXKB_cSZBzS-j4iRKXqoif4I97ughNa1HNQcxFOOY6YY-sy7lmjUm6iN1F8X0f9g3OvT4guQAYZTJTVzptnO0vCUrKFRh2M7USkhE4g1AOSTYfiXGrDnJqNByWj_TuU/s1600/Dick+Brennan+2.jpg" height="266" width="400" /></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In 1973 the Brennan’s split their
restaurant interests, and Dick along with his siblings John, Adelaide, Ella and
Dottie took control of Commander’s Palace. The New Orleans’ Garden District
landmark had faded over the years and the siblings were tasked with reviving
the nearly 100-year-old restaurant. Dick was passionate about New Orleans and
America. He recognized the sheer bounty of our region, including
ingredients and talent. Instead of European chefs, he hired from the area. Paul
Prudhomme and Dick collaborated on dishes that today have become synonymous
with New Orleans cuisine. He walked to work each day from his house on
Third St., and each day he passed a pecan tree. He wondered why almonds were
used to coat fish and not pecans that grow locally? From this simple question
posed to Chef Prudhomme, pecan crusted fish was born. <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In an interview with<i> The</i> <i>Times
Picayune,</i> Emeril Lagasse once said, “You could have no better mentors that
Ella and Dick. They are absolutely the best. They are
legends. They are masters of the restaurant business.” Emeril was
the Executive Chef at Commander’s Palace from 1982 – 1989. <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The same could be said about his
taste in spirits. He featured California wine on the list at Commander’s Palace
years before this was commonplace. Dan Duckhorn from Duckhorn Wine said that
Dick believed in him and his product and that he was the first to put it on a
wine list. He was well known for saying “If you’re going to drink whiskey,
drink American, drink bourbon!”</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">When Dick and his siblings first
bought Commander’s, their goal, similar to any new restaurant’s goal, was to bring
guests in the door. Breakfast at Brennan’s had been very popular and they
wanted to create a similar environment filled with celebration for brunch. It
was Dick who thought that two of New Orleans most valued cultural possessions –
food and Jazz - would make a fantastic marriage as “Jazz Brunch.” On Saturday,
Dickie Jr., Lauren, and his cousins headed downtown on the Streetcar with paper
flyers. They handed them out on Canal and throughout the Quarter. Not sure what
to expect the next day for brunch he staffed a little more than usual. The
turnout beat all expectations, and the next weekend he called in reinforcements
in the form of his kids, nieces and nephews and their friends! That was the
beginning of what today is celebrated around New Orleans and throughout the
country – Jazz Brunch.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">“For his contributions and
dedication to the restaurant industry and for creating the concept of the now
world-famous Jazz Brunch, Dick was inducted in the LRA’s Hall of Fame in 1978,”
said Harris. <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Friend, Chef, and New Orleans
restaurant owner Frank Brigtsen recalled, “I learned to sauté under the
watchful eyes of Mr. Dick Brennan, who monitored every single plate that left
the kitchen for Sunday Jazz Brunch at Commander’s Palace. Not all of my
omelets passed muster. “Can we do a little better than that?” he would
gently ask. His generous spirit, innate brilliance, and warm heart
touched me throughout the years, whether it was a touch of Pernod at his home on
Fat Tuesday morning, his winning smile at a special event, or his gracious
charm when dining at Brigtsen’s with his lovely wife Lynne. His mark is
felt throughout the city of New Orleans, a testament to a life well
lived. I am grateful for his friendship.” <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Hand in hand with his desire to
share his love of New Orleans with visitors, he co-founded the Krewe of Bacchus
with his nephew, Pip Brennan. At the time Bacchus was founded, the norm for
most Mardi Gras krewes was to invest the majority of member’s dues into the
social balls and related krewe activities. Dick and Pip ensured that the
majority of the Krewe of Bacchus’ dues would be used toward creating better
floats and throws (beginning what is now commonplace of having dues include a
bag of custom throws). This in turn meant a better Mardi Gras for visitors and
locals along the parade route and helped improve the world’s best “free party!”<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Above all, Dick was a mentor—a
mentor to his children, his grandchildren, his chefs and countless individuals
who proudly don their black and whites. As much as New Orleans and Dick are one
in the same, so can be said for him and hospitality. His restaurants were an
extension of his home, a place where guests came for the complete experience;
from food to service, it was a place where everyone felt special. He leaves
this legacy, along with so much more, through his children and the restaurants
they operate, as well as the several restaurants operated by his extended
family—all of his former employees. <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In <i>Hungry Town</i>, New Orleans’ food critic, radio host and author Tom
Fitzmorris wrote, “He’s by quite a large margin the most interesting person
I’ve come to know on my own beat.” He also believed that, “Dick commands the
highest regard from other people in the business, especially his former
employees. Paul Prudhomme and Emeril Lagasse consider Mr. Dick (as they
and everyone else who ever worked for him call him) among the world’s most
astute restaurateurs.”<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">“He was a legend and on behalf of
the entire LRA membership, we extend our condolences to his wife, Lynne, son Dickie, daughter
Lauren, and the entire Brennan family,” added Harris. “His passing is a great
loss to everyone who was blessed to know him.” </span>Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-22982830865398357232015-03-13T08:00:00.000-05:002015-03-13T11:40:12.397-05:00American palates growing more adventurous<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Nine in 10
restaurant operators say their guests are more knowledgeable about food than
they used to be and pay more attention to food quality than just two years ago,
according to the National Restaurant Association's (NRA) <a href="http://www.restaurant.org/News-Research/Research/Forecast-2015"><span style="color: #3d85c6;">2015
Restaurant Industry Forecast</span></a>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSxDC7QLBkERYNWWCq0LIqj1dCCCRsY96dtixgbD9EV6b-_hzQdUyfskmW1Stn3jWORy8IYr81Tb_q8IO69rBTZrw5ebdSZldt7iN4SsmGEA8lEiAEhxErCOr04GoNnBPyjueLSf9WSXE/s1600/GettyImages_178955786.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSxDC7QLBkERYNWWCq0LIqj1dCCCRsY96dtixgbD9EV6b-_hzQdUyfskmW1Stn3jWORy8IYr81Tb_q8IO69rBTZrw5ebdSZldt7iN4SsmGEA8lEiAEhxErCOr04GoNnBPyjueLSf9WSXE/s1600/GettyImages_178955786.jpg" height="213" width="320" /></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">"As
dining out has grown into an everyday activity over the last few decades, we
essentially have become a generation of 'foodies' with a much wider base of
experience and trial of new cuisines and flavors than previous
generations," said Annika Stensson, director of research communications
for the NRA. "Growth of international travel
and increased diversity of cuisines offered here at home have driven today's
diners to be more adventurous and generally more willing to try new things when
dining out."<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">NRA research
shows that 64 percent of consumers consider themselves more adventurous in
their food choices when dining out now than just two years ago. This sentiment
is even stronger among millennials, where 77 percent consider themselves more
food adventurous. <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Seventy-two
percent of consumers also say that restaurant food provides tastes and flavors
they can't duplicate at home, which especially true for global cuisines.
Roughly seven out of 10 consumers say they are more likely to try ethnic
cuisines in a restaurant than they are trying to cook such dishes at home.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The rise of
ethnic cuisines has been evolving for decades, resulting in ethnic cuisines and
flavors increasingly making their way onto mainstream menus. Currently, more
than a third of restaurant operators say they offer ethnic cuisine items
outside of their main menu theme, with the highest number reported among
fine-dining restaurants (51 percent) and casual-dining restaurants (48
percent). In addition, a majority of operators believe this will become even
more common in the future. </span><o:p></o:p></div>
Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-82606542669945498032015-03-12T14:49:00.000-05:002015-03-17T12:05:09.371-05:00Why not make the LRA your provider for food safety and sanitation, alcohol server training<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWcGwDmdONQNnglu90ctVAaLBY9VGnccxZMme9UGzOZgmqZj_1AlNUwhNLVWco8kMezE_jBMkZ8Vx9oka7pQYexgXxLdU8qDpTT1PkqUCr-kK5DM8f_oKLgsu1VSFxQUiL0EcL9w_-iA/s1600/8358_ServSafe_4c2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWcGwDmdONQNnglu90ctVAaLBY9VGnccxZMme9UGzOZgmqZj_1AlNUwhNLVWco8kMezE_jBMkZ8Vx9oka7pQYexgXxLdU8qDpTT1PkqUCr-kK5DM8f_oKLgsu1VSFxQUiL0EcL9w_-iA/s1600/8358_ServSafe_4c2.jpg" height="143" width="320" /></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The <a href="http://www.lra.org/" target="_blank"><span style="color: #3d85c6; text-decoration: none; text-underline: none;">Louisiana Restaurant Association</span></a> (LRA)
is the largest provider of food safety and sanitation and alcohol server
training in the state. Members of the LRA receive significant discounts on
these state-mandated training courses. Are you taking advantage of the
convenience and savings?<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="http://www.lra.org/LRA/Events/ServSafe_/LRA/Education/ServSafe_Class_Schedule.aspx?hkey=929438f5-a95d-4b27-b443-10564d600063"><span style="color: #3d85c6; text-decoration: none; text-underline: none;">ServSafe Manager</span></a>,
the eight-hour course is offered to members at just $109, compared to the
non-member price of $160. Classes are offered at numerous locations across the
state and year around. The cost includes study material, the in-person course
and testing materials in a proctored setting. To date, the LRA has trained over
30,000 foodservice professionals in ServSafe Manager and the course is regarded
as the gold standard for the industry.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPo6BUdgc9e6z4hXleZoAgqK5nNwB0MmgFQpVr6VB9F7ooIYccD-cKXTjmnFIPiAVAIzavnJfh1tSq_B_aIVlsCoL8aiwiWwkAp4zXpM154zjHs3s7_tBuQRp6x2eZ7WkFZ-DHDTJelWI/s1600/servsafe-img.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPo6BUdgc9e6z4hXleZoAgqK5nNwB0MmgFQpVr6VB9F7ooIYccD-cKXTjmnFIPiAVAIzavnJfh1tSq_B_aIVlsCoL8aiwiWwkAp4zXpM154zjHs3s7_tBuQRp6x2eZ7WkFZ-DHDTJelWI/s1600/servsafe-img.jpg" height="320" width="231" /></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #3d85c6;"><a href="http://www.laserverpermit.com/"><span style="color: #3d85c6; text-decoration: none; text-underline: none;">ServSafe Alcohol</span></a> </span>training is available online, 24-7; anywhere the
individual has access to a PC and an internet connection. The LRA was the first
to offer the state-mandated, two hour course online. Members receive
special pricing of just $24 with the a special discount code (call the LRA for
the code), while non-members pay $30. The LRA’s Louisiana’s BEST (Beverage
Education Server Training) private classes are still available upon request.
Call the LRA for details or to schedule your in house alcohol server course at
(504) 454-2277.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Voluntary courses are
also offered online for <span style="color: #3d85c6;"><a href="http://www.lra.org/LRA/Events/ServSafe_Allergens/LRA/Education/ServSafeAllergens.aspx?hkey=437e3a9b-65bc-40e3-a859-f43823a1f7a0"><span style="color: #3d85c6; text-decoration: none; text-underline: none;">ServSafe
Allergens</span></a> </span>and <a href="http://www.servsafe.com/ss/catalog/productlist.aspx?SCID=22&RCID=21"><span style="color: #3d85c6; text-decoration: none; text-underline: none;">ServSafe Food
Handler</span></a>. More than 15 million Americans have food allergies and the
trend is growing each year. Allergens training can help you serve those guests
with food allergies safely and gain their repeat business. Food Handler is a
two-hour course covering the basics of food safety and sanitation for your
front of the house and back of the house staff.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">ServSafe Allergens is
just $22 and ServSafe Food Handler is just $15. <o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">For more information,
please call the LRA at (504) 454-2277 or visit www.lra.org. </span>Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-65612756808736263052015-03-10T14:00:00.000-05:002015-03-24T13:50:08.761-05:00LRAEF Louisiana Seafood ProStart Student Invitational winners announced<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The
<a href="http://www.lraef.org/" target="_blank"><span style="color: #3d85c6;">Louisiana Restaurant Association Education Foundation</span></a> (LRAEF) hosted the 14<sup>th</sup>
Annual Louisiana Seafood ProStart<sup>®</sup> Student Invitational, March 3-4,
2015 at the New Orleans Morial Convention Center. The Invitational showcased the
culinary and academic talents of students from 20 high schools across
Louisiana, and featured two primary components: the Culinary Competition and
the Management Competition. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This
was the third of a multi-year relationship with the <a href="http://www.louisianaseafood.com/" target="_blank"><span style="color: #3d85c6;">Louisiana Seafood</span></a> Promotion
& Marketing Board, the competition’s title sponsor, and was represented by
its Executive Director Karen Profita, who addressed the students, teachers and
parents during the awards ceremony.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHlsbloG4y_r-o-pT2ql9ecww_VQI7trdp0Nz-zPnVozvAP_a2s1r89J3BObbzJWJxshYO0KQOlzkFrI-iujSMwJ9oycBTcQ5E5cfg68XwAdii3eBZO6n3Td7bGzjJ6DmxzXFIOSmgYE/s1600/2015+Culinary+Winner-+Lakeshore+High.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHlsbloG4y_r-o-pT2ql9ecww_VQI7trdp0Nz-zPnVozvAP_a2s1r89J3BObbzJWJxshYO0KQOlzkFrI-iujSMwJ9oycBTcQ5E5cfg68XwAdii3eBZO6n3Td7bGzjJ6DmxzXFIOSmgYE/s1600/2015+Culinary+Winner-+Lakeshore+High.jpg" height="291" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lakeshore High School wins the 2015 LRAEF <br />
Louisiana Seafood ProStart Culinary Competition</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">During
the Culinary Competition<b>, </b>teams demonstrated their knife skills, poultry
fabrication and creative abilities through the preparation of a three-course,
gourmet meal in 60 minutes. All teams’ menus had to feature at least one type
of the six Louisiana seafood species.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The winner of
the Culinary Competition, for the second consecutive year, was <b>Lakeshore
High School</b> in Mandeville, led by instructor Judy Achary and students
Irelan Crosby, Autumn Hamm, Hunter Trahan and Gianna Nastas. The second place
team was West Feliciana High School in St. Francisville, led by instructor Amy
Dreher and students Kevonte Davis, Jonathan Tate, Sarah Alford, Jonah Fowler
and Jordan Bringedahl. The third place team was Dutchtown High School in
Geismar, led by instructor Traci Martin and students Haley
Stone, Cameron Gautreau, Mitchell Bailey, Joube Ryan and Monique Theriot.</span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQTPvsu4nQEVLgVO4G6O21EotMN3oRyC3WJo9MFkuD6_8OUgiMVPi7PPYAIisvMQTaB4YjN-PzAQcvOVxau9redIjZ5vdlYZrWgVjEx1R6dAoqyKqLuF1JDyC-YNO4SSWn7el6_jp52E/s1600/JLG_1007.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQTPvsu4nQEVLgVO4G6O21EotMN3oRyC3WJo9MFkuD6_8OUgiMVPi7PPYAIisvMQTaB4YjN-PzAQcvOVxau9redIjZ5vdlYZrWgVjEx1R6dAoqyKqLuF1JDyC-YNO4SSWn7el6_jp52E/s1600/JLG_1007.jpg" height="320" width="255" /></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Lakeshore’s
winning menu was: appetizer-Louisiana Shrimp Étouffée Cavitelli: ricotta
cavitelli pasta, shrimp étouffée; entrée-Rabbit and Lobster Rissole: Rabbit and
lobster roll, fried kale, turnip root purée, rabbit reduction; and
dessert-Marscapone Lemon Curd Bombe: Marscapone and lemon curd bombe, raspberry
macerate and crunchy twill. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Teams
participating in the Management Competition<b> </b>demonstrated their knowledge
of the restaurant and foodservice industry by developing a restaurant concept,
including the menu, design, budget and marketing strategies, which they
presented to a panel of judges as an entrepreneur would pitch to a group of
investors.</span></div>
<div class="MsoNormal">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The
winner of the Management Competition was </span><b style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">West Feliciana High School </b><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">in
St. Francisville, led by instructor Amy Dreher and students Lexi
Auxt, Jacob Manieri, Dalton Clevenger and Brandon Oliveaux. The second place
team was Lakeshore High School in Mandeville, led by instructor Judy Achary and
students </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Alex Gautreaux, Jacob Heffner, Gianna
Nastas, Tracie Romano and Cole Krieger. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The third place team was Hammond
High Magnet School, led by instructor Angie Drago and students Todreion Amos,
Savannah Hall and Terenisha Porter.</span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEV7c5LS2Bdu72ZiQTxsSHwhfXxwnOE-j1rfOoW0EhuP5oz0VD0oeuBtPxk7hJdclUIoreF_3L7NoMH9yAwKYB4NB2J9cimcrcuHdtVo9NWVsk2uVyjve4FjAkvgY0koliWsC3Y1W0ucs/s1600/2015+Management+Winner-+West+Feliciana+High.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEV7c5LS2Bdu72ZiQTxsSHwhfXxwnOE-j1rfOoW0EhuP5oz0VD0oeuBtPxk7hJdclUIoreF_3L7NoMH9yAwKYB4NB2J9cimcrcuHdtVo9NWVsk2uVyjve4FjAkvgY0koliWsC3Y1W0ucs/s1600/2015+Management+Winner-+West+Feliciana+High.jpg" height="249" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">West Feliciana wins the 2015 LRAEF<br />
Louisiana Seafood Management Competition.</td></tr>
</tbody></table>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">West
Feliciana’s winning restaurant concept was “Dalton’s Diner,” a restaurant
serving Cajun and Creole classics in a 1950’s style diner, adjacent to a
college campus.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Lakeshore
High School and West Feliciana High School will represent Louisiana in the
National ProStart Invitational in Anaheim, California, April 18-20, 2015.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Schools
were also recognized for their individual achievements in various categories
within the two competitions.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Culinary:</b><o:p></o:p></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>Knife
Skills Award</u>:
Dutchtown High School<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>Safety
& Sanitation Award</u>: Grace
King High School<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>Judges’
Pick- Appetizer</u>: West
Feliciana High School- pan seared sea scallop, oyster and crimini mushroom
ravioli, with tarragon cream sauce and micro greens<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>Judges’
Pick- Entrée</u>: St.
James Parish Career & Technology Center- crab meat stuffed Louisiana
jumbo shrimp with Mardi Gras potatoes and sautéed asparagus with
hollandaise<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>Judges’
Pick- Dessert</u>:
Lakeshore High School- Marscapone and lemon curd bombe, raspberry macerate
and crunchy twill<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The
courses chosen by the judges will be interpreted and served to the guests at
the LRAEF’s annual Five Star Futures Gala Saturday, August 8, 2015 at the
Hilton New Orleans Riverside.</span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Management:</b><o:p></o:p></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>Judges’
Award- Restaurant Concept</u>: West
Feliciana High School<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>Judges’
Award- Critical Thinking</u>: West
Feliciana High School<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>Judges’
Award- Visual Display</u>: Hammond
High Magnet School<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>Judges’
Award- Verbal Presentation</u>: North
Vermilion High School<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The
2015 LRAEF Louisiana Seafood ProStart Student Invitational Sponsors</span><b style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> </b><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">include:
Louisiana Seafood, Acme Oyster House, Auto-Chlor Services, Louisiana
Hospitality Foundation, Louisiana Restaurant Association, National Restaurant
Association Educational Foundation, Performance Foodservice Caro, Atmos Energy,
Louisiana Culinary Institute, Camellia Brand, Raising Cane’s Chicken Fingers,
New Orleans Wine and Food Experience, Louisiana Gas Association, Whole Foods,
Alack Culinary Equipment & Supplies Superstore, Centerplate, Coca-Cola,
Community Coffee, Custom Apparel, Ecolab, Freeman Decorating, Generations Hall
and the New Orleans Morial Convention Center.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-right: 22.5pt;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">ProStart is a nationwide career technical
education program where high-school students learn from an industry-derived,
competency-based curriculum that teaches culinary techniques and restaurant
management skills, coupled with real-life restaurant sector experiences. In
addition to industry-specific skills, a majority of ProStart students report
learning critical employability skills, including workplace and professional
behavior, communications skills and teamwork. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The
LRAEF pairs ProStart students and LRA members together in a mutually-beneficial
relationship. Students are required to complete a 400-hour work internship,
thus providing hands-on training. Many of LRA members serve as mentors to
ProStart students. </span><br />
<div class="MsoNormal">
<o:p></o:p></div>
Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-3617779387748351152015-03-09T10:16:00.000-05:002015-03-11T10:16:44.347-05:0040 hours is full-time<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The
Affordable Care Act needs a check-up, the National Restaurant Association and
American Hotel & Lodging Association said in a <a href="http://thehill.com/blogs/pundits-blog/healthcare/234792-40-hours-is-full-time" target="_blank">joint op-ed today.</a><br />
<br />
One top concern: The health care law defines full-time as 30 hours a week.<br />
<br />
"The ACA changed the definition of a full-time employee from someone who
works the traditional 40-hour workweek to anyone who works 30 hours a
week," NRA President & CEO Dawn Sweeney and AH&LA President &
CEO Katherine Lugar write in <a href="http://thehill.com/blogs/pundits-blog/healthcare/234792-40-hours-is-full-time" target="_blank">The Hill</a>. "Instead of benefiting workers, this
provision is actually harming them ... Businesses of all sizes are having to
reduce the hours of workers who had been working 40 hours a week." <br />
<br />
The ACA's full-time definition affects which businesses are considered large
employers, and which employees must be offered health coverage. The law exposes
large employers to possible fines if they don't offer health plans to full-time
employees and their dependents.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The ACA's
so-called "employer mandate" covers businesses with the equivalent of
100 full-time employees this year, and employers with 50 to 99
full-time-equivalent employees starting in 2016. <br />
<br />
The NRA supports bringing the ACA's definition of full-time employment more in
line with traditional workplace standards. The House passed a bill in January
to make the change, and more than 30 senators are now sponsoring the bipartisan
"Forty Hours is Full Time Act" in the Senate. The NRA is a lead
member of the <a href="http://www.restaurant.org/Pressroom/More-Time-for-Full-Time-Statement">"More
Time for Full Time" initiative</a>.<br />
<br />
<a href="http://thehill.com/blogs/pundits-blog/healthcare/234792-40-hours-is-full-time">Read
more about the impact of the ACA's 30-hour definition on restaurant and hotel
employers</a>.</span><o:p></o:p></div>
Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-8403583093368209232015-03-06T08:00:00.000-06:002015-03-06T08:00:09.315-06:00Patent trolls are still coming after restaurants, and yours could be next<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">If your
restaurant hasn’t been on the receiving end of a legal shakedown from a patent
troll, your time may be running out.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Over the
past few years, <a href="http://www.restaurant.org/advocacy/Patent-abuse">patent
trolls</a>—companies that purchase vague patents and threaten to sue
restaurants and other businesses that don’t pay licensing fees for their use of
common technologies—have cost the economy more than $20 billion a year. The
number of lawsuits is on the rise. <a href="http://www.patentfreedom.com/">Patent
Freedom</a>, which collects data on patent troll activity, reports that 3,716
companies faced lawsuits from patent trolls in 2013, up from 3,352 the year
before. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">And patent
trolls aren’t just going after big companies. A 2012 <a href="https://www.bu.edu/law/faculty/scholarship/workingpapers/documents/BessenJ_MeurerM062512rev062812.pdf">study
by Boston University researchers</a> found that most defendants in suits
brought by patent trolls were small or medium-sized companies—those that can
least afford the often seven-figure costs of defending against patent
infringement lawsuits.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Patent
trolls have come after restaurants for common service-enhancing features like
online ordering, in-store WiFi, and digital menu boards.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Seeking
relief for restaurants</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The National
Restaurant Association (NRA) recently joined <a href="http://www.unitedforpatentreform.com/">United for Patent Reform</a>, a
coalition of businesses and trade groups representing technology, retail,
communications, construction and other sectors, to ask Congress to make changes
to help end frivolous patent-infringement lawsuits.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Among other
reforms, the coalition is seeking an end to vague demand letters designed to
extract early settlements; clear, specific explanations from patent trolls
regarding their interest in the patent; protections for the end users of
products and technology; and requirements for patent trolls to pay plaintiffs’
legal costs when their infringement lawsuits are unsuccessful.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Help could
be on the way in the form of the <a href="http://1.usa.gov/1KFv0Mc">Innovation
Act</a>, recently introduced in the House by Rep. Bob Goodlatte (R-Va.). The
bill aims to curb frivolous infringement lawsuits by requiring plaintiffs to
disclose the owner of the patent and why they’re suing the defendant, as well
as allow some of the costs of defense to be shifted to the plaintiff if the
lawsuit is unsuccessful. The bill passed the House with bipartisan support in
2013 before stalling in the Senate.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="http://united-for-patent-reform.rallycongress.com/">Tell Congress to
support legislation to stop patent trolls</a>.</span><o:p></o:p></div>
Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-14270329933329414872015-03-04T13:31:00.000-06:002015-03-05T13:36:02.457-06:00Is E-Verify expansion on the horizon?<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The House
Judiciary Committee has passed the Legal Workforce Act, a bill to require
businesses to use the federal E-Verify system to determine whether an employee
is eligible to work in the United States.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The
committee’s sign-off is the first step in a long process that would be required
before the measure could become law.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">E-Verify use
is currently voluntary. About 500,000 employers use it, and <a href="http://www.lawlogix.com/e-verify">23 states</a> have laws requiring
some or all employers to use the system. The National Restaurant Association
supports a federal law requiring businesses to use the system, to free them
from the challenge of complying with different state and local laws requiring
E-Verify.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">“Uniformity
and consistency are the keys to helping grow our workforce,” said Angelo
Amador, the NRA’s senior vice president of labor and workforce policy and
regulatory counsel. “Actions by 50 different states and numerous local
governments in passing employment verification laws create an untenable system
for employers and their prospective employees. A standardized E-Verify system
would strike the right balance with the employer community and provide clarity
and certainty in their hiring decisions.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The NRA
believes a national verification system is a key part of immigration reform but
only if the system protects employers’ flexibility and limits liability. The
Legal Workforce Act addresses some of those elements, including:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>No cost to employers</b>: E-Verify would
continue to be available for employers at no charge under the Legal Workforce
Act.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>A reasonable time frame</b>: The Legal
Workforce Act would phase in a federal mandate according to a business’s size.
Businesses with more than 10,000 employees would have six months to implement
E-Verify after a law is enacted. Businesses with 500 to 9,999 employees would
have a year to begin using E-Verify. Businesses with 20 to 499 employees would
have 18 months, and all other businesses would have two years.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Legal protection for employers</b>: Businesses
that used E-Verify in good faith wouldn’t be prosecuted for errors in the
system that happened through no fault of their own.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>State law preemption</b>: The Legal
Workforce Act would prevent states from enacting their own laws requiring
E-Verify.<o:p></o:p></span></div>
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<br /></div>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">It’s not
clear when the Legal Workforce Act will go before the full House of
Representatives for a vote, and the legislation would still require the
approval of the Senate and President Obama to become law.</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<o:p></o:p></div>
Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-15168195366332886722015-03-03T13:29:00.000-06:002015-03-05T13:36:25.582-06:00Older workers on tap as teen labor dips<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The
restaurant industry is the country’s largest employer of teenagers, but that
labor pool is shrinking so operators are looking at alternative age groups to
fill the gap, <a href="http://www.restaurant.org/" target="_blank"><span style="color: #3d85c6;">National Restaurant Association</span></a> (NRA) research has found.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">According to
the <a href="http://www.restaurant.org/News-Research/Research/Forecast-2015"><span style="color: #3d85c6;">2015
Restaurant Industry Forecast</span></a>, restaurants currently provide jobs for 1.5
million people between the ages of 16 and 19. That means one-third of working
teenagers in America today work at restaurants. Still, the number of teens in
the overall workforce plunged from 41.3 percent in 2007 to 34.5 percent in
2013, a decline of 1.2 million individuals.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">“The U.S.
workforce continues to change, and the pool of restaurant job candidates with
it,” said Hudson Riehle, the NRA’s senior vice president of research. “While
the industry will remain an important training ground for young people getting
their first job experience, it also provides opportunity for more seasoned
workers looking for rewarding employment with flexible schedules.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In the wake
of the decline in teen labor, more restaurant jobs have gone to older
employees. In fact, the number of adults 55 or older working in the restaurant
industry rose 32 percent during the same period, an increase of 180,000 individuals.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">“Youth
workforce participation has been declining for years, and teenagers have
traditionally been a significant part of the industry’s workforce, often
filling part-time and seasonal positions,” Riehle said. “However, aging baby
boomers are staying in the workforce longer and filling some of those
positions. And though older adults are a relatively small proportion of the
industry’s workforce now, that number will only expand in future.”</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<o:p></o:p></div>
Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-5759891553602354012015-02-26T12:17:00.000-06:002015-02-27T08:52:47.902-06:00Louisiana ProStart students compete for nearly $1.2M in scholarships<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Louisiana Seafood on board as title sponsor</i></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZU0wU7Yp-G4KcJkbMB7n6VgM24jPwLwMnYymFmrCbv7ootEI-Y89ShpABSxY9AAYfNpQDlwhTrNyZuBb356zq_APlhGoJsnBVTMZVoXy1vd885O_njptX1M8BQI4CBNyRlL4yszKTaeM/s1600/2015+Prostart+Competition+Blog+Spot+Banner.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZU0wU7Yp-G4KcJkbMB7n6VgM24jPwLwMnYymFmrCbv7ootEI-Y89ShpABSxY9AAYfNpQDlwhTrNyZuBb356zq_APlhGoJsnBVTMZVoXy1vd885O_njptX1M8BQI4CBNyRlL4yszKTaeM/s1600/2015+Prostart+Competition+Blog+Spot+Banner.jpg" height="105" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The
<a href="http://www.lraef.org/" target="_blank"><span style="color: #3d85c6;">Louisiana Restaurant Association Education Foundation</span></a> (LRAEF) will host its 14th
Annual Louisiana Seafood ProStart® Student Invitational, March 3-4, 2015 at the
New Orleans Morial Convention Center, Hall J. Nearly $1.2 million in
scholarship opportunities will be awarded to students whose teams place in the
top three in both the culinary and management competitions. The funds were
donated from 10 of the leading post-secondary culinary and hospitality programs
in the country, including: Culinary Institute of America, Louisiana Culinary
Institute and John Folse Culinary Institute at Nicholls State University, among
others. The <span style="color: #3d85c6;"><a href="http://www.louisianaseafood.com/" target="_blank">Louisiana Seafood</a> </span>Promotion & Marketing Board is the invitational’s
title sponsor for the third consecutive year.<o:p></o:p></span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjDYvSDokmKpisMy6y41Rc0x4XmhZ1vOqoTV1tU0EAjl5_uhZB_2mgV2NQxD0eiN9AVSYvQyLfgopqZu5TiZLpGR7m3wXr2gDuyWU7ned8FuIiTxiU-aLGuIspiCKlwSS8rye29SHLz4/s1600/JLGt-0179+em800.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjDYvSDokmKpisMy6y41Rc0x4XmhZ1vOqoTV1tU0EAjl5_uhZB_2mgV2NQxD0eiN9AVSYvQyLfgopqZu5TiZLpGR7m3wXr2gDuyWU7ned8FuIiTxiU-aLGuIspiCKlwSS8rye29SHLz4/s1600/JLGt-0179+em800.jpg" height="139" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ProStart students compete in teams of<br />
four and prepare a three-course gourmet<br />
meal featuring Louisiana Seafood in<br />
just one hour. </td></tr>
</tbody></table>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">“Nearly $1.2
million in scholarship awards available at a ProStart Invitational in a state
of our size is impressive,” said LRA President & CEO Stan Harris. “It adds
so much stature to our event and to our industry and illustrates that the
schools providing these scholarships value the ProStart program.”</span><br />
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="http://www.lraef.org/prostart" target="_blank"><span style="color: #3d85c6;">ProStart</span></a> is
a nationwide, two-year program for high school students that develops the best
and brightest talent into tomorrow’s industry leaders. By bringing industry and
the classroom together, ProStart gives students a platform to discover new
interests and talents and opens doors for fulfilling careers. Students are
required to complete a 400-hour work internship, thus providing hands-on
training. Many of LRA members serve as mentors to ProStart students and also
hire them. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvi_yOkNGDJ67uDDxFujgl1MBGkbAJhD7MeOlqhjs0oRk2Z9juwxH5odD5Tdb0nlTIkx3UVBKzNpR6EBUlkdro8PjCIeHO4y0VaQk9RPxoiox50Wqm_4eruGZn5qjBByBmr6tY1RPd-o/s1600/ProStart14-0616+em800.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvi_yOkNGDJ67uDDxFujgl1MBGkbAJhD7MeOlqhjs0oRk2Z9juwxH5odD5Tdb0nlTIkx3UVBKzNpR6EBUlkdro8PjCIeHO4y0VaQk9RPxoiox50Wqm_4eruGZn5qjBByBmr6tY1RPd-o/s1600/ProStart14-0616+em800.jpg" height="200" width="191" /></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The invitational
showcases the culinary and academic talents of high school junior and senior
ProStart students from 21 schools across Louisiana. The invitational features
two primary components: the Culinary Competition and the Management Competition.
<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">During the Culinary
Competition, Tuesday, March 3 from 10:45 a.m. – 5 p.m., teams will demonstrate
their creative abilities through the preparation of a three-course, gourmet meal.
All teams’ menus must feature at least one type of Louisiana seafood. Twenty-four
judges from the foodservice industry and post-secondary educational
institutions will observe and rate their performance during the competition. Judges
volunteering their time and expertise include Chef Haley Bittermann of the
Ralph Brennan Restaurant Group, Chef Brian Landry of Borgne and Chef Kelly
Fields of Restaurant August.<o:p></o:p></span></div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1dqW-jhq4yt74qv1ArKVQCnY42Tu6rG33U4TGgTtuo5liVY2_WZF5G2sXloAAmB2SA2H8tXXCN3Abq4koTOx_d_gMqrATn5_KHj1-iBIjD7TglNcUjbVG8ZXbc_7tPW-X1PVecaAGgYg/s1600/ProStart14-0410+em800.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1dqW-jhq4yt74qv1ArKVQCnY42Tu6rG33U4TGgTtuo5liVY2_WZF5G2sXloAAmB2SA2H8tXXCN3Abq4koTOx_d_gMqrATn5_KHj1-iBIjD7TglNcUjbVG8ZXbc_7tPW-X1PVecaAGgYg/s1600/ProStart14-0410+em800.jpg" height="320" width="206" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Brian Landry of Borgne Restaurant<br />
gives ProStart teams immediate feedback<br />
as a Culinary Competition judge. </td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Teams
participating in the Management Competition, Wednesday, March 4 from 8:25 a.m.
– 2:05 p.m., will demonstrate their knowledge of the restaurant and foodservice
industry by developing a restaurant concept, including the menu, design, budget
and marketing strategies which they present to a panel of judges as an
entrepreneur who pitch to a group of investors. Judges include </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Dr.
Yvette</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Green of the Kabacoff School of
Hotel, Restaurant & Tourism at UNO, Octavio Mantilla of the John Besh
Restaurant Group, Tom Pyburn of Emeril’s Homebase and Keith Rush of the
Louisiana Culinary Institute.</span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The 2015
LRAEF Louisiana Seafood ProStart Student Invitational Sponsors include: Louisiana
Seafood, Acme Oyster House, Auto-Chlor Services, Louisiana Hospitality
Foundation, Louisiana Restaurant Association, National Restaurant Association
Educational Foundation, Performance Foodservice Caro, Atmos Energy, Louisiana
Culinary Institute, Camellia Brand, Raising Cane’s Chicken Fingers, New Orleans
Wine and Food Experience, Louisiana Gas Association, Whole Foods, Alack
Culinary Equipment & Supplies Superstore, Centerplate, Coca-Cola, Community
Coffee, Custom Apparel, Ecolab, Freeman Decorating, Generations Hall and the
New Orleans Morial Convention Center. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>The
participating schools in the Culinary Arts Competition are</b>: Abbeville High
School, Career Academy, Dutchtown High School, East Iberville High School, East
St. John High School, Fontainebleau High School, Grace King High School,
Hammond High Magnet School, John Ehret High School, Lakeshore High School,
North Vermilion High School, Salmen High School, St. James Parish Career &
Technology Center, Sulphur High School, Tara High School, West Feliciana High
School, West St. John High School and Woodlawn High School. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>The
participating schools in the Management Competition are</b>: Alfred Bonnabel Magnet
Academy, Donaldsonville High School, Lakeshore High School, Hammond High Magnet
School, North Vermilion High School, Springfield High School, Tara High School,
West Feliciana High School and Woodlawn High School.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The winning
teams will go on to represent Louisiana at the National ProStart Invitational April
18-20, 2015 in Anaheim, Calif., where they will compete for an additional $1.4
million in scholarship dollars. </span>Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-41743951220979477042015-02-24T08:30:00.000-06:002015-02-24T14:21:40.081-06:00Attention LRA Members: Masters Tournament Opportunity<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvTXYMMXE4zuWJj48jlcnw3kXDTOU8M3eyGdIxANcrT-ffgrNgX9apAq4_4D0-JvFV1GRvRMTrTe-cLRdzC_uRvyjoTnHwl7jrhmif6D9kDSLZy4S3otC2o1yWuphaXlGXAOt5fERTHc0/s1600/augusta-national-golf-course-wallpaper-golf-club-masters-2013.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvTXYMMXE4zuWJj48jlcnw3kXDTOU8M3eyGdIxANcrT-ffgrNgX9apAq4_4D0-JvFV1GRvRMTrTe-cLRdzC_uRvyjoTnHwl7jrhmif6D9kDSLZy4S3otC2o1yWuphaXlGXAOt5fERTHc0/s1600/augusta-national-golf-course-wallpaper-golf-club-masters-2013.jpg" height="212" width="320" /></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The Masters Tournament at Augusta is recruiting staff for
the upcoming event April 1-12, 2015. This is an opportunity for you or a member
of your team to gain experience working in a unique, world-class facility. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Staffing needs are: 2—Area Chefs; 2—Restaurant Chefs,
10—Sous Chefs; 3—Lead Cooks; and 2—Pastry Chefs. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Staff members are paid in one lump sum and this year’s rate
is being finalized now. For a basis of reference, last year’s rate was
$250/day<i>. </i>Augusta covers Airfare &
Airline fees, hotel (shared hotel room with other staff) and stipend for meals.
<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Interested individuals should contact Dickie Brennan at <a href="mailto:db@dbcno.com">db@dbcno.com</a> by 4 p.m. this Friday,
February 27<sup>th</sup>. </span><o:p></o:p></div>
Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-62884278695874921902015-02-23T08:00:00.000-06:002015-03-19T10:18:07.224-05:006 factors consumers consider when choosing a restaurant<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
For
consumers, choosing where to eat is a complex decision. Today’s diners are
concerned about the quality of the food they're eating, but they're also
looking at factors beyond food, like technology and a restaurant’s
environmental impact. <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Here are
six things consumers take into account when choosing a restaurant, according
to the <a href="http://www.restaurant.org/News-Research/Research/Forecast-2015"><span style="color: #3d85c6;">National
Restaurant Association’s 2015 Restaurant Industry Forecast</span></a>:<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Healthier
options: </b>More diners are looking for healthful options when they dine out, and
restaurants are responding to that demand. More than eight in 10 restaurants
say their guests are paying more attention to the nutrition content of their
food today than they were two years ago. Diners are also seeing more options
from restaurants, and 81 percent of adults say restaurants offer more healthful
options than they did two years ago.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Eco-friendly
dining</b>: When they choose a restaurant, many consumers are thinking
about the earth as much as their palates. Nearly two-thirds of consumers say
they’re likely to consider a restaurant’s eco-friendly practices when they
decide where to eat.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Technology</b>: The
number of consumers who say technology options like smartphone apps or self-service
kiosks are an important factor in choosing restaurants is on the rise, up to
about 25 percent from roughly 20 percent a year ago. The increase spans
generations, with older and younger customers alike expanding their use.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Quality,
innovative food</b>: Nine out of 10 consumers say food quality is an important
factor in choosing a restaurant, and six in 10 claim to be more adventurous
diners than they were two years ago. More than half are looking for innovative
meals that they can’t make at home.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Local foods</b>: Locally
sourced meats and seafood and produce were near the top of the list of the
NRA’s Top 25 lists of 2015 tableservice and limited-service menu trends. <a href="http://www.restaurant.org/News-Research/Research/Forecast-2015">Find out
what else is on the list</a>, including trends in breakfast, appetizers,
desserts and classic favorites.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Ethnic
cuisine</b>: When diners crave ethnic foods, odds are they’re heading for a
restaurant. More than two-thirds of consumers say they’re more likely to order
ethnic foods at a restaurant rather than trying to cook it at home.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<a href="http://www.restaurant.org/News-Research/Research/Forecast-2015">What’s
ahead for restaurants in 2015? Get your copy of the NRA’s 2015 Restaurant
Industry Forecast.</a><o:p></o:p></div>
<br />
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<br /></div>
Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-36866891967039407372015-02-19T09:51:00.000-06:002015-02-19T09:51:32.823-06:00ATC sees drop in alcohol sales to underage during annual Mardi Gras crackdown <div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Agents with the Louisiana Office of Alcohol and Tobacco
Control (ATC) conducted underage compliance checks at 860 businesses during its
two week long Mardi Gras crackdown operation. This is over triple the
number of compliance checks conducted during the same period last year. As a
result of the recent checks, 149 citations were issued for alcohol and tobacco
sales to underage persons.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Below are statistics by parish on alcohol and/or tobacco
products sold to underage persons from March 2nd through March 16th of 2015,
compared to 2014:</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">“Statewide alcohol and tobacco sales to underage dropped
from 33% last year to 17% this Mardi Gras season. Obviously, alcohol is a big
part of Mardi Gras and it's great news to see that more and more businesses and
servers are selling and serving it responsibly," stated ATC Commissioner
Troy Hebert. </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Majority of the compliance checks were conducted using 16
and 17 year old undercover operatives. For Mardi Gras, ATC focused the majority
of its checks in areas of the state with large parades and festivities.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Remember:</b> The LRA is your solution provider for state-approved, alcohol server training through the <a href="http://www.laserverpermit.com/" target="_blank"><span style="color: #3d85c6;">ServSafe Alcohol</span></a> online, two-hour course, available 24-7, anywhere an individual has access to a PC and an internet connection. LRA members receive preferred pricing. </span></div>
Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-12523149196677082462015-02-18T08:00:00.000-06:002015-03-24T13:52:35.426-05:00LRA Cenla Chapter funds $25k scholarship<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Inaugural year for LRAEF scholarship to aid student in central Louisiana</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The
Louisiana Restaurant Association <a href="http://www.lraef.org/" target="_blank"><span style="color: #3d85c6;">Education Foundation</span></a> (LRAEF) is pleased to
announce that the LRA Cenla Chapter has established the LRA Cenla Chapter
Scholarship to provide financial assistance to students in central Louisiana
pursuing a career in the culinary and/or hospitality industry. <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The
chapter pledged $25,000 to the LRAEF, which will award one $5,000 or two $2,500
scholarships annually to eligible students for the next five years. This
scholarship will be awarded to qualified applicants from the Cenla Chapter’s 11
parish area- Avoyelles, Beauregard, Catahoula, Concordia, Grant, LaSalle,
Natchitoches, Rapides, Sabine, Vernon and Winn parishes. <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In
addition to the residency requirement, applicants must have a minimum 2.5 GPA
and be accepted or enrolled in a qualified two- or four-year degree program,
pursuing a career in the culinary/hospitality field.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Available
for download at <a href="http://www.lraef.org/"><span style="color: #3d85c6;">www.LRAEF.org</span></a>, the
application must be completed and postmarked by Friday, April 10, 2015. <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">“With
a growing demand for skilled workforce in the restaurant and hospitality
industry across the state, the LRA Cenla Chapter felt it was important to
provide an opportunity for young people in our area to pursue such a career,”
said LRA Cenla Chapter President Dave Merchant.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">“The
LRAEF is very appreciative to the Cenla Chapter for this generous scholarship
donation,” said LRAEF Executive Director Alice Glenn. “Our industry offers
great opportunities for rewarding careers and advancement. Our goal is to
support promising future leaders as they prepare for the many lucrative
restaurant careers in Louisiana.”<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The
LRAEF, a 501 (c)3 non-profit organization, exists to enhance the restaurant
community through expanded educational and career opportunities, the formation
of strategic partnerships and the elevation of professional standards and
practices. If you would like to make a donation, please contact Alice Glenn, <a href="mailto:aglenn@lra.org"><span style="color: #3d85c6;">aglenn@lra.org</span></a> or (504) 636-6526.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The
LRAEF is grateful to the nine LRA chapters and its LRAEF sponsors: 5
Diamond—Acme Oyster House, Auto-Chlor Services, Louisiana Hospitality
Foundation, Louisiana Restaurant Association, Louisiana Seafood and the
National Restaurant Association Educational Foundation; 4 Diamond—Performance
Foodservice-Caro; 3 Diamond—Atmos Energy, Camellia Brand, Louisiana Culinary
Institute, New Orleans Wine & Food Experience and Raising Cane’s Chicken
Fingers; 2 Diamond—Louisiana Gas Association and Whole Foods Market.</span>Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-84385154240074438082015-02-13T11:07:00.005-06:002015-02-13T11:07:55.019-06:00ATC cites 83 businesses in Mardi Gras sting with 5 days to go<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: justify;">Louisiana Alcohol and Tobacco Control (ATC) agents have
conducted over 600 alcohol and tobacco compliance checks across the state since
February 2, 2015. Of those businesses checked, 83 sold alcohol and/or
tobacco to underage operatives</span><span style="color: #1f497d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: justify;">.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">"With
the five largest days to go until Mardi Gras, a 13% non-compliance rate is
troublesome. Let me be clear to those businesses and servers; alcohol and
tobacco permits are a privilege that come with a great deal of
responsibility. Those being irresponsible may lose that privilege before
Fat Tuesday," stated ATC Commissioner Troy Hebert.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">ATC
agents and undercover operatives will be working across the state to ensure
that illegal sales of alcohol and tobacco do not dampen the Mardi Gras season.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">"The
majority of undercover operatives used by ATC are 16 and 17 years old. With the legal age to purchase alcohol being 21, there's simply no excuse for
these irresponsible sales," added Hebert.<o:p></o:p></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The Louisiana Restaurant Association offers <a href="http://www.laserverpermit.com/" target="_blank"><span style="color: #3d85c6;">ServSafe Alcohol</span></a> online server training course at <a href="http://www.laserverpermit.com/"><span style="color: #3d85c6;">www.laserverpermit.com</span></a>. For just $24 for members and $30 for non-members, individuals can spend two-hours completing the course anywhere they have a PC and an internet connection and obtain their state-approved responsible vendor permit. A portion of the course is dedicated to proper techniques for checking identification to determine whether a customer is of legal drinking age. </span><br />
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Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-7177556793602673252015-02-12T10:59:00.001-06:002015-03-24T14:03:58.637-05:00Judy Achary of Lakeshore High School named 2015 LRAEF ProStart® Educator of the Year<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The Louisiana Restaurant Association <a href="http://www.lraef.org/" target="_blank"><span style="color: #3d85c6;">Education Foundation</span></a>
(LRAEF) has named Judy Achary of Lakeshore High School as its 2015 ProStart<sup>®</sup>
Educator of the Year.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="http://www.lraef.org/prostart" target="_blank"><span style="color: #3d85c6;">ProStart</span> </a>is a nationwide, two-year program for high school
students that develops the best and brightest talent into tomorrow’s industry
leaders. From culinary techniques to management skills, ProStart’s
industry-driven curriculum provides real-world educational opportunities and
builds practical skills and a foundation that will last a lifetime.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Achary, Lakeshore’s ProStart instructor since the school’s
opening in 2009, was bestowed the honor during a special, surprise ceremony at
the school, February 10, 2015.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBaI3Y3MhPW50Rj5hwJee-VoNIHBppvG9UMi92lkAUp4mBypPKd7E7yaeKn3iu5ptMAHNWvRvDxhbcZhQri0CU5lMIVvmWngAkeEDCHc-n1vYTFSJXt7g0nQp08fxcH_3PTQCQds79hCY/s1600/Judy+Achary.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBaI3Y3MhPW50Rj5hwJee-VoNIHBppvG9UMi92lkAUp4mBypPKd7E7yaeKn3iu5ptMAHNWvRvDxhbcZhQri0CU5lMIVvmWngAkeEDCHc-n1vYTFSJXt7g0nQp08fxcH_3PTQCQds79hCY/s1600/Judy+Achary.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2015 LRAEF Chair Lenny Raymond, Principal Dr. Jeanne <br />
Wagner, Judy Achary, LRAEF ProStart Manager <br />
Jennifer Jeansonne & Executive Director Alice Glenn. </td></tr>
</tbody></table>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">“ProStart is so important to my students,” said Achary. “I
always tell them that I’m teaching them real life skills. They can use what
they are learning in class and apply it not only to a future career, but also
in their everyday life.”<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Under Achary’s direction, Lakeshore High School’s ProStart
team won first place in the culinary competition at last year’s Louisiana
Seafood ProStart Student Invitational and went on to represent the state
proudly at the National ProStart Student Invitational in Minneapolis, Minn.
Lakeshore will defend its title at the 2015 competition, March 3-4, at the New
Orleans Morial Convention Center. Achary also has the distinction of guiding
100 percent of her students to achieving the ProStart Certificate of Achievement.
<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">“While we have many talented ProStart educators, Judy stood
out as a most worthy choice for this year’s award,” said LRAEF Executive
Director Alice Glenn. “Judy understands the importance of the curriculum and
shares that knowledge with her students in a caring and enjoyable environment.”<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Achary will travel to Chicago in May to be honored by the
National Restaurant Association Educational Foundation as a nominee for the
national ProStart Educator of Excellence Award.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The LRAEF, a 501 (c)3 non-profit organization, exists to
enhance the restaurant community through expanded educational and career
opportunities, the formation of strategic partnerships and the elevation of
professional standards and practices. If you would like to make a donation, please
contact Alice Glenn, <a href="mailto:aglenn@lra.org">aglenn@lra.org</a> or
(504) 636-6526.<o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The LRAEF is grateful to the nine LRA chapters and its LRAEF
sponsors: 5 Diamond—Acme Oyster House, Auto-Chlor Services, Louisiana
Hospitality Foundation, Louisiana Restaurant Association, Louisiana Seafood and
the National Restaurant Association Educational Foundation; 4
Diamond—Performance Foodservice-Caro; 3 Diamond—Atmos Energy, Camellia Brand,
Louisiana Culinary Institute, New Orleans Wine & Food Experience and
Raising Cane’s Chicken Fingers; 2 Diamond—Louisiana Gas Association and Whole
Foods Market.</span><br />
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<o:p></o:p></div>
Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-21124433319483577192015-02-11T09:52:00.000-06:002015-02-12T09:52:31.220-06:00Bipartisan bill would bring restaurant taxes down—permanently<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The U.S. House
and Senate are considering bills that would put in place a 15-year tax depreciation
schedule for restaurant improvements and new construction, leasehold
improvements and retail improvements. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">If the
legislation passes Congress and is signed by President Obama, it would mean the
end of the uncertainty that has led restaurant operators across the country to
put improvement projects on hold while they awaited word on the tax treatment
of the projects.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Historically,
Congress has renewed the 15-year depreciation schedule every year or two, but
partisan battles last year delayed renewal until just before the year ended and
only applied retroactively for 2014. Without action, improvements and new
construction will be subject to a 39.5-year depreciation schedule.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">National Restaurant Association (NRA) research
shows that a 15-year depreciation schedule is more in line with reality for
restaurant operators. A 2014 NRA survey of 1,000 restaurateurs found that a
majority of restaurant operators said it was necessary to renovate or remodel
their dining areas and kitchens a median of every five years. Only eight
percent of restaurant operators said they could wait more than 10 years to
renovate or remodel their kitchen area, while just six percent said they could
wait more than 10 years to improve their restaurant’s dining area.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The issue
has bipartisan support, with bills being introduced in the Senate by Sens. Bob
Casey (D-Pa.) and John Cornyn (R-Texas) and in the House by Reps. Mike Kelly
(R-Pa.) and Richard Neal (D-Mass.). The latest 15-year depreciation schedule
expired at the end of 2014. Both the House and Senate are most likely to vote
on permanent extension of the 15-year schedule as part of a larger package of
tax provisions.<o:p></o:p></span></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Economic impact<o:p></o:p></span></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The economic
benefits of a 15-year depreciation schedule are felt well beyond the walls of
restaurants. NRA research conducted in 2012 found three in 10 restaurateurs had
delayed renovation and construction projects because they weren’t sure how
those projects would be taxed. Those projects stood to generate $23 billion in
economic activity and create 200,000 jobs across construction and other
industries.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Typical
renovations eligible for the 15-year depreciation schedule include the building
shell, electrical system, fire protection systems, lighting, security systems,
ceramic tile, HVAC, plumbing, and restroom fixtures and
accessories. </span><o:p></o:p></div>
Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-40449270039607462662015-02-10T15:32:00.002-06:002015-02-10T15:33:19.106-06:00In Memoriam: The Chimes & Varsity Theatre co-owner Tim Hood dies<div class="MsoNormal" style="margin-bottom: 3.75pt;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">If
you've spent any time on or near the campus of Louisiana State University
(LSU), you've no doubt eaten at The Chimes or seen a show at The Varsity
Theatre. Under Tim Hood's guidance, along with brother-in-law Michael Ryan, the
two establishments became the place to dine on Louisiana fare and watch a game,
or see a concert right outside the North Gates of campus, just a half a mile or
so from Tiger Stadium. Hood also co-owned Parrain's, The Chimes East and
The Chimes Covington. <span style="color: #996600; mso-bidi-font-family: Arial;"><o:p></o:p></span></span></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">"Tim was a pioneer of the casual dining scene
here in Baton Rouge," said Peter Sclafani of Ruffino's and LRA Baton Rouge
Chapter President. "With The Varsity Theatre, he created a venue that
truly elevated local and national musicians for the enjoyment of LSU students
and residents of Baton Rouge."<o:p></o:p></span></div>
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<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Hood lost his battle with cancer yesterday, February
9, 2015. According to a Varsity Theatre representative, "Tim set the bar
incredibly high as he dealt with the cancer and resulting treatments that
finally took him from us. His refusal to be overwhelmed by adversity, his
unparalleled grace, courage and good humor were examples to us all. We will miss
him terribly."<o:p></o:p></span></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Condolences from employees and customers have been
constant since the announcement and tout his kindness, gentlemanly nature,
love, generosity, and his deeply-rooted culture and service to the LSU
community.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">"I'm so sad to hear of Tim's passing. I was the
kitchen manager and then the general manager from 1990-1996 and Tim (and Mike)
became like family during that time and helped me take the step to open my own
place," said former employee Greg Hartley. "My thoughts and prayers
are with The Chimes family, one that I will always feel a part of."<o:p></o:p></span></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">"I knew Tim well during the course of my career
and he was a visionary and spent a long time in the restaurant industry,"
said Stan Harris, LRA President and CEO. "He inspired and trained many people,
who under his tutelage made a rewarding career in our industry just as he
did."<o:p></o:p></span></div>
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<br /></div>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Hood was a longtime member of the Louisiana Restaurant
Association. </span>Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-62217505312403625192015-02-09T08:30:00.000-06:002015-02-09T08:30:01.375-06:00Technology, lifestyle food choices evolving trends in 2015<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Technology is a
rapidly evolving trend for 2015. According to the National Restaurant
Association’s <a href="http://www.restaurant.org/News-Research/Research/Forecast-2015"><span style="text-decoration: none;"><span style="color: #3d85c6;">2015 Restaurant
Industry Forecast</span></span></a>, roughly one-quarter of consumers say technology
options are important features that factor into their decision to choose a
restaurant.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3yEZ5NOLlGTHaTq7RG4Ayu3qwG9yNTBLlXTzgowi_NtQJvlcuwv3dwbmi3PLwHkIz39trfqXBnqAaH8mCVYmSCzd-YuczWBtSxyTMHuMEuEiMFgQ-Ampg2nCkC7NzdTCSh_rlaejcW0E/s1600/Restaurant+technology.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3yEZ5NOLlGTHaTq7RG4Ayu3qwG9yNTBLlXTzgowi_NtQJvlcuwv3dwbmi3PLwHkIz39trfqXBnqAaH8mCVYmSCzd-YuczWBtSxyTMHuMEuEiMFgQ-Ampg2nCkC7NzdTCSh_rlaejcW0E/s1600/Restaurant+technology.jpg" height="219" width="320" /></a></div>
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<br /></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This is up from the
nearly one-fifth the prior year that said the same, underscoring that
technology quickly is becoming an expectation rather than a novelty when dining
out. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">“Consumers –
especially younger generations – have come to expect certain connectivity
attached to their dining experiences, be it the ability to order restaurant
delivery with a smartphone app, access wi-fi in their favorite coffee shop, or
review menus and make reservations online,” said Hudson Riehle, the NRA’s
senior vice president of research.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">“While restaurateurs
understand their guests’ desire for technology options and more are adopting
various forms thereof, the cost and integration into existing store systems can
still pose challenges,” Riehle said.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">A gap remains between
what consumers want and what restaurants currently offer. That gap is
narrowing, though, and it will close further over the next several years as
restaurant technology evolves and more options enter the marketplace.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Despite increased
consumer use of tech, machines may be an inadequate substitute for the personal
service that many consider to be the hallmark of dining out. NRA research
clearly shows that consumers still want humans as part of their restaurant experience,
yet look to technology to increase service speed and convenience.<o:p></o:p></span></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Lifestyle choices<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Another developing
trend for 2015 is related to how today’s consumers tend to make lifestyle
choices in a “big picture” kind of way and apply those preferences to a wide
range of situations – including dining out. As Americans lead ever-busier lives
with little leisure time, they want and expect menu options that allow them to
adhere to their chosen life philosophies.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">“As restaurants have
become part of our daily lives, consumers want to stay consistent in their
purchases across broad spending categories,” said Annika Stensson, the NRA’s
senior manager of research communications. “Food choices very much fit into
that pattern.”<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">“People who buy
electric cars and eco-friendly household cleaners also look for environmental
sustainability when picking a restaurant. And consumers who adhere to healthy
lifestyles want to find nutritious options no matter where they choose to go
without sacrificing convenience,” Stensson said.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">NRA research shows
that nine in 10 consumers say food quality is an important factor for choosing
a restaurant, and six in 10 consider themselves more food adventurous now than
two years ago.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sixty percent of
consumers say they are more likely to pick a restaurant that offers menu items
that were grown or raised in an organic or environmentally friendly way, up
from 55 percent the previous year.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In addition, consumers
are showing increasing interest in local sourcing, and more restaurateurs are
taking notice. More than eight in 10 tableservice operators say their guests
are more interested in locally sourced items this year, compared with seven in
10 who said the same a year earlier. And, 69 percent of consumers say they are
more likely to visit a restaurant that offers locally produced food items.
That’s up 5 percentage points from what consumers said a year earlier.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Meanwhile, eight in 10
of consumers say restaurants offer a wider variety of healthy menu options now
compared to two years ago, and three-quarters say they are more likely to visit
a restaurant that offers healthy options; seven in 10 say they also order more
healthful options in restaurants than they did two years ago.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For additional
information and to buy the 2015 Restaurant Industry Forecast, visit <a href="http://www.restaurant.org/News-Research/Research/Forecast-2015"><span style="text-decoration: none;"><span style="color: #3d85c6;">Restaurant.org/Forecast</span></span></a>. </span><span style="color: #3d3d3d; font-family: Arial, sans-serif; font-size: 9pt;"><o:p></o:p></span></div>
Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-25726518073713730432015-02-09T08:00:00.000-06:002015-02-12T09:44:10.776-06:00LRA Education Foundation Announces 2015 Leadership<div class="MsoBodyText" style="margin-bottom: 0.0001pt; text-align: left;">
<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Board
of Directors to guide Foundation’s mission in the new year</span></i></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The
Louisiana Restaurant Association <a href="http://www.lraef.org/" target="_blank"><span style="color: #3d85c6;">Education Foundation</span></a> (LRAEF) is pleased to
announce its 2015 Board of Directors, which will oversee the mission and goals
of the LRAEF.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The
LRAEF, a 501(c) (3) non-profit organization, is the philanthropic arm of the Louisiana
Restaurant Association and exists to enhance the community through expanded
educational and career opportunities, the formation of strategic partnerships
and the elevation of the restaurant industry’s professional standards and
practices.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The
Board of Directors is responsible for overseeing LRAEF programs, including
<span id="goog_53170644"></span>ProStart<sup>®</sup> <span id="goog_53170645"></span>and the LRAEF Scholarship Fund. ProStart is a nationwide,
two-year, culinary arts and restaurant management program for high school students that develop the best and brightest
talent into tomorrow’s industry leaders. Recently, the LRAEF, through its
<a href="http://lrablogs.blogspot.com/2015/01/lra-education-foundation-distributes.html" target="_blank"><span style="color: #3d85c6;">ProStart Support Fund</span></a>, awarded $50,000 to eligible high schools. The Board of
Directors also awards LRAEF scholarships annually to students pursuing a
culinary education. Since 2010, the LRAEF Scholarship Fund has awarded more
than $200,000 to 64 students. These funds are raised in large part from the
nine LRA chapters, through their annual fundraising events and annual
sponsorships.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The
2015 LRAEF Board of Directors’ three new members are:<o:p></o:p></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Dave
Merchant</b>, BJ’s Pizza, Alexandria<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Paul
Rotner</b>, Acme Oyster House, Metairie<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Rocky
Weigand</b>, Coca-Cola, Harahan<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">They
are joining current members:</span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Lenny
Raymond, </b>Chair- Ben E. Keith<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Donna
Stephenson, </b>Vice Chair- ATMOS Energy,
Monroe<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Peter
Sclafani</b>, Secretary/Treasurer- Ruffino’s
Restaurant, Baton Rouge <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Helen
LeBourgeois, </b>Immediate Past<b> </b>Chair-
TLC Linen Services, New Orleans<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Dwight
Barnes</b>- Crescent Crown Distributing,
New Orleans<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Octavio
Mantilla</b>- Besh Restaurant Group, New
Orleans<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> And
Ex-Officio members:</span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Matt
Massey, </b>Industry Representative-
Raising Cane’s Chicken Fingers, Lafayette<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Tony
Abadie</b>, LRA Chair- Hilton New Orleans
Riverside<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Stan
Harris</b>, LRA President & CEO<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Alice
Glenn</b>, LRAEF Executive Director<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">“The
LRAEF is excited to begin another great year with our dedicated board members,”
said LRAEF Executive Director Alice Glenn. “Our directors volunteer countless
hours throughout their tenure to the advancement of the Foundation and we are
so very grateful.”</span></div>
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<br /></div>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The
LRAEF is grateful to the </span><a href="http://www.lra.org/LRA/About/Chapters/LRA/AboutLRA/Chapters.aspx?hkey=9b045d7d-aa2c-44c8-aa20-60494d275380" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;" target="_blank"><span style="color: #3d85c6;">nine LRA chapters</span></a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> and its LRAEF </span><a href="http://www.lraef.org/sponsors" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;" target="_blank"><span style="color: #3d85c6;">sponsors</span></a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">: 5
Diamond—Acme Oyster House, Auto-Chlor Services, Louisiana Hospitality
Foundation, Louisiana Restaurant Association, Louisiana Seafood and the
National Restaurant Association Educational Foundation; 4 Diamond—Performance
Foodservice-Caro; 3 Diamond—Atmos Energy, Camellia Brand, Drago’s Seafood
Restaurant, Louisiana Culinary Institute, New Orleans Wine & Food
Experience and Raising Cane’s Chicken Fingers; 2 Diamond—Louisiana Gas
Association, Whole Foods Market and Chef Paul Prudhomme’s “Sea of Hope.”</span>Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0tag:blogger.com,1999:blog-6056473818116133804.post-23569799650623602232015-02-06T08:30:00.000-06:002015-02-06T08:30:03.066-06:00Where is the sales picture rosiest? <div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39KaYSmY5f00gAHZAe_BVPbjpHPqmj204sQiGuN9U8o8BPsVcLFk7hWJXQfRKkEETQjdwn4HVHU8v5JZUkSAV3lTg-Y_Zg-8tUaogTYYDcNMBDrl2-rWQ0G452VUs6C-PO3C56cEqUlo/s1600/LRA+Forecast.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39KaYSmY5f00gAHZAe_BVPbjpHPqmj204sQiGuN9U8o8BPsVcLFk7hWJXQfRKkEETQjdwn4HVHU8v5JZUkSAV3lTg-Y_Zg-8tUaogTYYDcNMBDrl2-rWQ0G452VUs6C-PO3C56cEqUlo/s1600/LRA+Forecast.jpg" height="400" width="241" /></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The improving economy
and consumers’ desire to dine out more often should generate increased
restaurant sales in every state this year, with the strongest gains expected in
Arizona, Florida, North Dakota, Texas and Colorado. According to the National
Restaurant Association’s <a href="http://www.restaurant.org/News-Research/Research/Forecast-2015"><span style="text-decoration: none;"><span style="color: #3d85c6;">2015 Restaurant
Industry Forecast</span></span></a>, Arizona and Florida are projected to post 4.9
percent sales increases. North Dakota and Texas follow at 4.8 percent, Colorado
at 4.3 percent, and California and Utah at 3.9 percent.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
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<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In Florida, where
restaurant sales volume is expected to top $36.4 billion this year, Carol
Dover, president and CEO of the Florida Restaurant and Lodging Association,
attributes the industry’s positive performance to several factors. They include
reduced unemployment, good weather and business-friendly legislation introduced
by state lawmakers and endorsed by Gov. Rick Scott (R).<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">“We are fortunate here
in Florida,” Dover says. “Since our governor took office in 2011, unemployment
has dropped to 5.6 percent, down from 11.1 percent. Nearly 730,000 new jobs
have been created, with the bulk of them coming from tourism. We’re in a really
good business mode, and our senate, house and governor are enacting
business-friendly legislation, including [several] tax cuts.”<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">John Horne, owner of
Anna Maria Oyster Bar restaurants in Bradenton, Fla., says the mood among
business owners and customers is more upbeat than it has been.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">“We were one of the
states hit hardest during the recession, and we’re also one of the ones
recovering quickest. Things seem to be turning around and people are feeling
good again. Customers are ordering more and eating better. They’re ordering
dessert and having a beverage or two. The mood in the business community is
great.”<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">According to Horne,
sales at all three of his locations in 2014 were up 8.6 percent over 2013, and
covers increased nearly 2.5 percent. He says this year should be even better.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">“The economy is
picking up, the weather is in our favor and the [Florida] government is
pro-business. These days, it’s all about ROI and getting people to work in
Florida.”<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In Arizona, restaurant
sales volume is expected to hit $11.5 billion in 2015. Restaurateurs cite
factors such as hosting the Super Bowl and several pro-golf tournaments, along
with increased tourism, as reasons for the uptick in sales.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">“Our local economy is
excellent, and tourism is stronger than ever,” says Bobby Fitzgerald, owner of
White Chocolate Grill, which operates in Scottsdale, Phoenix, Schaumburg, Ill.,
and Colorado. “Arizona is building a real culinary atmosphere with high-quality
operators who are offering cutting-edge food.“<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fitzgerald, chairman
of the Arizona Restaurant Association, says 2015 so far has produced positive
sales that should continue to grow. “In the beginning weeks of the year, first
with the Fiesta Bowl, then the Pro Bowl and now the Super Bowl, sales have been
quite good.”<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Louis Basile,
president and CEO of the Phoenix-based Wildflower Bread Co. fast-casual chain,
says the pro-sports events plus the drop in gas prices are the big drivers for
sales.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">“We started to see a
real consumer shift last December, and the first five weeks of this year have
been pretty dynamic,” he says. “Beyond that, Arizona has such a driving
population, so when gas prices are down to where they are now, the dollars
saved go directly to food and entertainment. For someone who spent $60 at the
gas pump, but now spends $30, that’s license to spend another $30 on dinner or
a movie or both. Consumers seem to be feeling better about the economy and the
relief they’re getting from the lower gas prices. I’d say I’m more optimistic
we’re going to have a much better year than last year.”<o:p></o:p></span></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Purchase the 2015
Restaurant Industry Forecast </span></i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="http://imis.restaurant.org/store/detail.aspx?id=FOR2015"><i><span style="text-decoration: none;"><span style="color: #3d85c6;">here</span></span></i></a><i style="color: black;">.</i></span><span style="color: #3d3d3d; font-family: Arial, sans-serif; font-size: 9pt;"><o:p></o:p></span></div>
Louisiana Restaurant Associationhttp://www.blogger.com/profile/13470211567059960578noreply@blogger.com0