You’re reading this already—you’re doing something right!

Here at the Louisiana Restaurant Association, we love to pass on the knowledge to our members because it’s important that you stay up-to-date on the latest information about the foodservice industry.  The difference between an informed and uninformed restaurant operator could transform into a competitive advantage. Whether it’s through Facebook posts, Twitter tweets or stories from our blog, we aim to send you news you can use, as much as possible. We do this with you, our members, in mind.

You might ask: where do we get a lot of our topics of conversation? Well, that’s easy to answer—we read—a lot. Part of our job is stay informed so we keep you informed. National trends translate differently across the country and it’s our job to let you know about that here in Louisiana and open the discussion about how these happenings affect you, whether it’s helping, challenging and/or hurting your business. Sometimes it’s a combination of all three. If you own a restaurant, you know how important it is to be able to roll with the punches, and we hope we give you strength to keep fighting.

Every day, we read through the restaurant and hospitality industry’s headlines and pull out what’s relevant right now for our members. However, there’s so much information that we couldn’t possibly share it all. We can reveal what we read, though, and encourage you to pick up where time constraints force us to leave off. Maybe you’ll find something interesting that we haven’t seen or been able to let you know about.

Below are some sources for our industry news. We encourage you to spend a few minutes each day scanning the headlines. Tips, techniques, legal issues, politics and trends found in these resources may be just the thing to spark your curiosity, solve that burning problem or help you save more on the bottom line.

The National Restaurant Association News Hub- similar to the LRA blog, these daily posts cover news, with a national focus in mind.

 

Nation's Restaurant News- Subscribe to their free e-newsletter to dig deep, on a daily basis, into a particular industry segment and learn about the newest products and trends.

Restaurant Management/RMGT- This platform-neutral, digital publication is designed to service restaurateurs and executives with the daily news and insights they need.

American Express Restaurant Briefing- This is a restaurant business newsletter with 35 years of history in the industry. It’s a unique blend of best practices and expert insights that continues to help restaurateurs compete in an increasingly competitive marketplace.

Restaurant SmartBrief- Sign up for this free daily briefing on top stories for restaurant and foodservice professionals. They also offer e-newsletters on food service, travel and hospitality, business and leadership.

Food Sections of Local and National Dailies- Nola.com (formerly the Times-Picayune) and the websites of Baton Rouge’s The Advocate (now with editions exclusively for New Orleans, Acadiana, the River Parishes and the Florida Parishes), The Lafayette Advertiser, and the Shreveport Times, just to name a few, have food sections with local food news. Seek out your local paper. National newspapers such as USA Today, the New York Times, the Washington Post and the Wall Street Journal all have dedicated restaurant and food sections that highlight our industry at a broader level. Becoming familiar with these papers’ websites and journalists could go a long way in becoming more informed.

Business Publications and Alternative Weeklies- The non-traditional newsprints cover news differently than daily news organizations, and often their insights are more specialized and content rich. Some publications to check out are the websites of New Orleans’ CityBusiness and Gambit, Baton Rouge’s BusinessReport and 225 Magazine and Lafayette’s The Independent, just to name a few.

Social Media Feeds- A great source of late-breaking news, happenings and inspiration can be found in the news feeds of your social media platforms. Who doesn’t scroll through Facebook news feeds and Twitter posts multiple times a day? Follow and like the right people and companies (many of the publications mentioned here all have Facebook and Twitter pages) and you will be among the first to know the news. And don’t forget about Pinterest. Although you won’t read any news on the site, you can get fantastic ideas and inspiration from various pinboards. Try it out! But be warned—you could get lost in all the glorious and aspirational photos posted.

Are we leaving any one out? Are there publications out there that you absolutely can’t get through the day without checking out? Let us know!

 

 

Our workers' comp rates are falling in 2013!

The Louisiana Restaurant Association Self Insurer’s Fund for Workers’ Compensation (LRA SIF) is pleased to announce a rate reduction in classification codes related to the hospitality industry.

The LRA SIF rate reductions were approved by the Louisiana Department of Insurance as a result of the positive claims experience of its members in those classes. The overall claims rates decreased by 4.2 percent.

Stan Harris, LRA SIF
President/CEO

“Most workers’ compensation providers in our state have taken rate increases, particularly in the hospitality-related business classes. Given our LRA SIF members’ commitment to workplace safety and prevention measures, these rate reductions should make our fund a more attractive option for our industry,” said Stan Harris, President/CEO of the LRA SIF.  

The rate reductions for these hospitality and retail focused classifications will take effect January 1, 2013 and include: fast food restaurants, bars, hotels, country clubs, drivers, food manufacturing and convenience stores.

“As the economy has been slow to recover, this reduction provides members of the LRA SIF with added value and potential savings,” added Harris. “The LRA SIF has over a 30-year track record of serving the industry’s workers’ comp needs with effective claims management that prepares workers to return to work sooner or works to resolve claims efficiently and can now, offer more competitive rates.”  

The benefits of having workers’ comp coverage with a self insured fund allows business owners to spread risk among all participants and positive claims outcomes can benefit all the fund’s policyholders. Through safety and annual dividends (nearly $100 million returned to date) after claims and operating expenses are met, the LRA SIF is committed to being the solution provider for restaurant and hospitality-related businesses workers comp requirements.

Workers’ compensation coverage is required by Louisiana law and applies to any enterprise in the state regardless of the number of employees. The LRA SIF offers free loss prevention and safety training that provides practical methods for performing work tasks in a manner to reduce the risk of accident or injury.  Whether you have questions on fire safety, preventing slips and falls, or any other safety concern, the LRA SIF loss prevention professionals can provide helpful information and training for your staff. 

As the LRA SIF enters its 31^st year, we are expanding our program to encourage insurance brokers and agents to offer the LRA-SIF to their hospitality related clients. Since its inception in early 2011, this program has provided a new business channel for our fund and through our membership and partnership of PIA and Big I, we are working diligently to meet the specific needs of the agency community with superb service.

To learn more about how the LRA SIF can help you reduce your workers’ compensation costs and to get a quote, call Babs Schultz at (504) 454-2277 today.

Have it your way

When I order a pizza, I want it with shrimp and pepperoni with extra sauce on the side. It’s a request that earns me odd looks, but it is really a great combination of flavors. When I order other types of pizza—veggie, hold the mushrooms, or all meat, hold the ham—I want my pizza served the way I like it.

A recent visit to a Neapolitan-themed pizza restaurant had limited options for toppings, only offering traditional pizza of the Italian region of which they hail. That’s not my style and I felt extremely restricted and therefore, my experience was not what I wish it could have been for this new establishment.

In an article by the Nation’s Restaurant News, “Restaurantsplay with customizable bowls,” the ever evolving mindset of the “have it your way” meal has a new rendition—a bowl. A bowl filled with all the ingredients you want with nothing you don’t is designed to capture those finicky eaters, many of which are millennial diners that have grown up having food served to their particular tastes. 

“I’ve had a burger bowl on my menu since the restaurant opened in March 2007,” said Phil deGruy, owner of Phil’s Grill in Metairie. “Particularly when it comes to low carb diets and the number of times people request a burger with no bun, it was really something that I saw as a no brainer and it’s a stronger seller.”

Many restaurant concepts have gotten on board, from fried chicken and Asian to Mexican—Taco Bell is now competing with Chipotle’s burrito bowls with great success. It’s safe to say the bowl has hit the mainstream consumer, offering versatile servings and modern comfort with a fresh taste and flavor.

“The Cantina Bowls are bringing more women into the restaurants,” said Greg Hamer, owner of B&G Foods, which operates more than 50 Taco Bells locations in Louisiana and Texas. “One of the locations in Texas is located next to a health club and has not had the sales volume of our other stores, but the release of the Cantina Bowls has increased traffic and sales for that location.”

Can you think of any other Louisiana restaurants that sell on the “have it your way” concept?

Did Hurricane Isaac result in an economic loss for your restaurant?

Preparation, duration and recovery measures from a hurricane are costly for restaurants. When Hurricane Isaac hit August 28, 2012, it caused flooding in some areas and massive power outages. No doubt, as a restaurant owner, you were impacted by these occurrences. 
 
The LRA, along with the UNO School of Hotel, Restaurant and Tourism Administration, is interested in learning more about the economic impact of Hurricane Isaac on your operations. We ask that you complete this survey, which should take approximately seven to ten minutes. The information and responses will remain confidential, but should provide valuable data. We encourage you to participate and thank you in advance.

New ADA toolkit offers compliance tips for restaurateurs

In an effort to help restaurateurs better navigate the newly revised 2010 ADA Standards for Accessible Design, the National Restaurant Association's toolkit on compliance suggests application of the following steps:

1. Inspect the facility, including sidewalks, parking area, entrances, passageways, floor coverings restrooms and table/booth configurations, to determine whether architectural and communication barriers to individuals with disabilities exist.

2. Periodically review your facility to ensure that accessible elements are being maintained in an operable and accessible condition. For example, accessible routes and parking spaces must be kept in good repair and free of leaves, ice and snow.

3. Consider accessibility requirements when planning new construction, making alterations or engaging in simple repairs. Confirm that architects, contractors or other consultants you hire are familiar with both the ADA Standards and applicable state or local accessibility requirements.

4. Review the lease if your facility is leased to determine whether the landlord or the tenant has the responsibility for making alterations required by law. Consult an attorney if necessary.

5. Review and, if necessary, modify customer service policies to ensure they adequately reflect your obligations under Title III of the ADA.

6. Ensure staff receives job-appropriate training regarding your restaurant's obligations under Title III of the ADA

7. Increase the staff's sensitivity to people with disabilities. Ask local rehabilitation agencies for tips or help with training.

To receive a PDF copy of the National Restaurant Association's toolkit on ADA Compliance, please call the Louisiana Restaurant Association at (504) 454-2277.

Louisiana seafood certification program announced

If you adore Louisiana Seafood as much as we do at the Louisiana Restaurant Association (LRA), you know that it has a fresh flavor and quality like no other. The freshwater minerals from two major rivers—the Mississippi and Atchafalaya-combine with salt water from the Gulf, creates one of the most productive nutrient-rich natural habitats in the world.

"Louisiana restaurants have long served the bounty of fresh seafood from the rich waters of Louisiana and the Gulf, but until now, a certification program had not been developed," said Stan Harris, President/CEO of the LRA. "Shrimp, crab, oysters, crawfish and finfish have held prized positioning on restaurant menus and have been the ingredients for which Louisiana has become known for worldwide."

To help secure the prominence and favor of our seafood, the Louisiana Department of Wildlife and Fisheries (LDWF) introduces its new Louisiana Seafood Certification Program (LSCP). Chefs can now rest assured that if they are purchasing product with the LSCP logo on it, that the seafood was harvested by licensed Louisiana fishermen and processed and packed in Louisiana.  

 

The creation of a nationally recognized brand is the goal of the program which was designed to build a brand known for fresh flavor, consistent quality and safety. In order for a product to bear the LSCP logo it has to be caught in the Gulf of Mexico or Gulf Coast state waters by Louisiana licensed fishermen, landed in Louisiana and processed and packaged in Louisiana.

 

“While we know that our seafood is the best in the world, the development of the LSCP will help the world to know it is the best,” said Randy Pausina, LDWF Assistant Secretary. “We encourage consumers to look for the certification logo at their local grocers and restaurants to help support our local seafood community and to demand the very best!”

 

Participating wholesalers in the program have received advanced training on program guidelines; best-quality handing and sanitation practices and state and federal regulations. In addition, a strict chain-of-custody enforcement by the LDWF and the La. Depts. of Health and Hospitals and Agriculture and Forestry ensures proper control at every stage of the fishery process.

 

For restaurants, participating in the program has its advantages. Access to the logo to use in advertising, table tents, POS materials, fresh product displays and be listed on the Certified.LouisianaSeafood.com website as a registered supplier of this program are some of the benefits touted.

 

Enrolling is easy. A simple one-page form per store location and marking the box “yes” to allow allow LDWF to promote your business as a program participant is all it takes.

 

“Of course, you can always purchase Louisiana Certified Seafood without enrolling,” said Pausina. “But by participating, you get the additional exposure on the LDWF website and logo access to use in your promotions.”

"Ask the Nutritionist" video series encourages the use of more whole grains

The National Restaurant Association’s Director of Nutrition and Healthy Living Joy Dubost, Ph.D., R.D., explains how to incorporate more whole grains into restaurant menus.

Current recommendations suggest that half of our intake of grains should be whole grains, which means three of the six daily serving of grains should be whole grains. Nine out of 10 people do not meet the whole grain recommendations. Scientific evidence indicates that consuming whole grains may reduce heart disease, diabetes, some types of cancer and obesity.

Here are a few tips for restaurants to incorporate more whole grains into their menus:

• Serving oatmeal or whole grain cereal
• Brown rice or wild rice
• Whole wheat pasta
• Whole wheat bread
• Tortillas or wraps
• Quinoa
• Couscous

In cooking and baking, alternatives include:  

• White whole wheat
• Whole wheat
• Oat
• Barley
• Sorghum

When looking for whole grains make sure you look at the ingredient list and ensure that the word whole is used. You may also look for the Whole Grain Council stamp or that at least 8 grams of whole grains are being provided which is typically stated on the food package.

 

For more information on whole grains and delicious foodservice recipes, visit wholegrainscouncil.org and check out more Ask the Nutritionist videos for more helpful tips.