Monday, March 30, 2015
LRA Blog moves to LRA.org
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.
Wednesday, March 25, 2015
LRA Education Foundation offers $70,000 in hospitality scholarships
Scholarship Fund to aid students for fifth consecutive year
The Louisiana Restaurant Association Education Foundation (LRAEF)
is now accepting scholarship applications through April 10, 2015. 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.
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.
The 2015 scholarships will be awarded from the following funds:
- Jim Funk Scholarship: 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.
- LRAEF/NRAEF ProStart® Scholarship: 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.
- LRAEF Culinary & Hospitality Leadership Scholarship: Awarded to Louisiana students who intend to pursue a career in the restaurant, foodservice, tourism or hospitality industry.
- LRA CENLA Chapter Scholarship: 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.
- Louisiana Seafood Scholarship: 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.
Available for download at www.LRAEF.org,
the application must be completed and postmarked by Friday, April 10, 2015.
“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.”
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, aglenn@lra.org or (504)
636-6526.
Tuesday, March 24, 2015
Calling Louisiana Chefs: Your opportunity to vie for King/Queen of Louisiana Seafood
In keeping with a
tradition now entering its eighth year, the Louisiana Seafood Cook-Off will
take place at the New Orleans Wine and Food Experience (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.
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 Cody Carroll of Hot Tails (2013); and reigning king, Chef Aaron Burgau of
Patois.
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 EXPO in New Orleans at the Morial Convention Center.
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 Louisiana Restaurant Association. 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.
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.
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.
For details and entry
form, click here. Please return your
completed form to Tiffany Hess to thess@crt.la.gov by April 10, 2015
Monday, March 23, 2015
Restaurant workforce demographics are shifting
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 Economist’s
Notebook commentary and analysis appears regularly on Restaurant.org
and Restaurant
TrendMapper.
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.
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.
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.
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.
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.
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.
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.
Wednesday, March 18, 2015
Optimize hot water temperature
You don’t overcook your food, so why make water hotter than
you need it?
You pay for hot water three ways 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.
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.
Spending just a few minutes at the hot water tank to adjust and optimize the settings can conserve both energy and money.
Spending just a few minutes at the hot water tank to adjust and optimize the settings can conserve both energy and money.
Monday, March 16, 2015
LRA Past Chair Richard Brennan Sr. died at 83 in New Orleans
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.
“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.”
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.”
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.
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.
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.
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.
In an interview with The Times
Picayune, 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.
Friday, March 13, 2015
American palates growing more adventurous
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) 2015
Restaurant Industry Forecast.
"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."
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.
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.
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.
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