A Letter from 2013 LRA Chair David Hearn

Dear Louisiana Restaurant Association (LRA) members,

This year has truly been outstanding for me as chairman of the LRA. I’ve visited all nine chapters, participated in all the board meetings for the LRA, the LRA Self Insurer’s Fund and the LRA Education Foundation, spent the weekend in New Orleans for the EXPO and went to Washington, DC for the National Restaurant Association’s Public Affairs Conference.

Your membership in the LRA has so many benefits. The LRA SIF for workers’ compensation was created more than 30 years ago just for our industry. For the third consecutive year, the LRA SIF is lowering its rates, while other insurers are raising theirs. That’s a testament to the management of the fund and the members who participate in it and share the risk. Do yourself a favor and get a comparison quote. You could save yourself some money.

Of the LRA benefits are the ServSafe food safety courses, the new online ServSafe online alcohol training (the first of its kind in Louisiana) and ServSafe Allergens, are the keys to serving your guests safely on all fronts. The LRA has trained more than 50,000 people collectively in these programs and is the largest provider of these types of training in the state.

The LRA Education Foundation is your charitable organization. This year alone, the LRAEF awarded 24 students $50,000 in scholarships to continue their restaurant management and culinary arts education. Since 2009, the LRAEF has awarded $140,000. Just in time for the holidays, the LRAEF in partnership with the George Rodrigue Foundation for the Arts will release a cookbook, The Pot and The Palette. With 100 recipes from members across the state and illustrations by budding high school artists, the proceeds from the book will benefit both organizations.

Above all and one that isn’t tangible is advocacy. The LRA is your advocate at the local, state and even federal level. This is accomplished by a dedicated staff that constantly monitors regulatory and legislative activity that may impact the industry. You play a significant role in funding these activities when you contribute a portion of your dues to the LRA Hospitality Political Action Committee. Also, our chapters play a significant role in advocacy as a portion of its fundraising proceeds benefit the LRA Hospitality PAC.

My year of service as chairman of the LRA has been a privilege. I’m truly grateful to have given my time for the betterment of Louisiana’s restaurant industry. Thank you to all our members and suppliers for your dedication and commitment to improving this great industry.

Sincerely,

David Hearn, Owner, Catfish Cabin, Monroe

LRA Chair David Hearn wants to see you at the EXPO!

It’s that time of year again! I’m pleased to announce that the Louisiana Restaurant Association (LRA) will celebrate the 60^th Anniversary of the Louisiana Foodservice and Hospitality EXPO, August 3-5, 2013. To commemorate this incredible milestone, this year’s theme is “A Toast to Talent,” and we’ll pay tribute to our industry’s leaders throughout the weekend. 

For three days, our industry has the run of Halls I-J of the New Orleans Convention Center to shop hundreds of product and service companies waiting to share their ideas, innovations and information. The EXPO is designed specifically for our industry to help you become a more profitable and efficient operator. It is one of the best benefits of your LRA membership.

Chef Cody Carroll
competes in the
Great American
Seafood Cookoff
August 3.

Back for the second year is the Idea Zone, located right on the show floor. These express presentations will provide you with valuable information to help you become more profitable, success and inspired. Topics range from perfect pairings of beef and wine, health care reform, building guest loyalty, gluten free menus, sparkling wines and turning menu favorites into healthy options and others. On Monday, the LRA SIF will host its annual Safety Seminar for those workers’ comp participants needing to meet their annual safety dividend criteria.

Chef Cody Carroll of Hot Tails Restaurant in New Roads will represent Louisiana in the Great American Seafood Cookoff. Read about his education, influences and Louisiana seafood inspired dish in the upcoming issue of A La Carte magazine and here at the LRA Blog.

The LRA Education Foundation will host its annual “Five Star Futures Gala,” Saturday, August 3, at 7 p.m. at the Hilton Riverside. Special guests NRA Chairman Phil Hickey and this year’s Restaurateur of the Year will join guests in honoring this year’s deserving recipients of more than $50,000 in culinary and restaurant management scholarships. Purchase your tickets here!

I look forward to seeing you in New Orleans the first weekend of August.

 

Ps. Book your room at the Headquarter Hotel, the Hilton New Orleans Riverside before July 10 and receive the special $94 rate with the code LRA EXPO. Call 504-561-0500.

LRA Chair David Hearn on Advocacy Basics

Advocacy is the most important aspect of your Louisiana Restaurant Association membership and is often taken for granted by many of us. The arenas of LRA advocacy range from federal, state and local lawmakers to regulators and agencies that impact our industry in some way. The LRA weighs in on issues of education, food safety and sanitation, alcohol issues and training, workforce development, workers’ compensation, healthcare, taxes, tourism and seafood, and many others.

David Hearn is the owner of Catfish
Cabin in Monroe and the 2013
LRA Chair.

Becoming the best advocate for ourselves and our industry is the key to maximizing our relationships in an effort to minimize further burdens to our businesses. Here are 10 points to consider when you are advocating on any issue, with any group, personal or professional.  

1.       Research the issue.
2.       Understand both sides of the issue.
3.       Get your story straight. Organize your thoughts.
4.       Brevity is always better.
5.       Be Polite.
6.       Say thank you.
7.       Never, ever make up an answer. “I don’t know” is acceptable. Let me find out and get back to you is better!
8.       Trust your champion.
9.       Patience. It should be hard to make a law.
10.   Understand that everyone wants what they want.

The LRA is able to maintain its various advocacy activities year around, primarily due to our members’ contributions to the Hospitality Political Action Committee (Hospitality PAC). These funds are used to support candidates and seated legislators that are pro-business and sensitive to the needs, issues and concerns of Louisiana’s restaurant industry.

Volunteerism is a core value for this leader

Meet David Hearn, 2013 LRA Chair

David Hearn, 2013 LRA Chair and
wife Janet.

As the sun rises on the tenure of 2013 Louisiana Restaurant Association (LRA) Chair David Hearn, he has tallied up his commitment this year to the industry, which will be nearly 100 days. When it comes to service to Louisiana’s restaurant industry, Hearn has the market cornered. In addition to his position on the LRA State Board, he’s also a director for the LRA Education Foundation (LRAEF) and a trustee for the LRA Self Insurer’s Fund for Workers’ Compensation (LRA SIF).

“David is an individual who is absolutely committed to community service,” said Stan Harris, LRA President/CEO. “This kind of dedication to the LRA is truly legendary. Being around someone who has this kind of philosophy on giving back is inspiring and contagious.” 

As LRA Chair, Hearn will lead four State Board meetings; represent Louisiana at the Public Affairs Conference in Washington, D.C. and install all nine LRA Chapter Boards during each annual Awards Banquet and Officer Installation. There are four meetings each he’ll participate in with the LRA SIF and the LRAEF. This year, the first LRA Board Meeting is in conjunction with the Louisiana ProStart® Competition.

“ProStart is the coolest thing we do as an association for the future of our industry,” said Hearn. “To see high school students compete in the Culinary and Management Competitions is impressive and I wanted all of our board members to see the students in action. If ProStart would have been around when I was in high school, I would have definitely taken it to complement working in my family’s restaurant.”

At the young age of 11, Hearn found himself working as a busboy at his family’s restaurant, Catfish Cabin, in Monroe. As he matured, he learned the ropes of the front of the house during high school and as he entered college, he moved on to experience the back of the house operations. When David married Janet Clark in 1982, the timing was perfect for him to take a job outside the family restaurant in institutional grocery sales where he stayed for the following 12 years.