SE Louisiana restaurants prepare for Tropical Storm Isaac

The Louisiana Restaurant Association (LRA) has been preparing for a weather-related event since early May, when it issued its first blog post on hurricane preparedness. This morning was spent conferring with the New Orleans Convention and Visitors Bureau and the Louisiana Seafood Promotionand Marketing Board, sharing information about closures, supplies and return-to-work plans. We’ve also been glued to the news—both television and online.

To assist our members, the LRA reposted its Sample Hurricane Plan for Restaurants and shared on Facebook the May 1 blog post, "Do you have a game plan?" which contain five key points to prepare. Mississippi Hospitality and Restaurant Association shared that post and the National Restaurant Association shared the points and some factors the Florida Hotel and Lodging Association provided its members. We also sent an e-mail blast to all members with important points for preparation this afternoon.

As the day progressed, we monitored and compiled a list of restaurant closures based on Twitter and Facebook updates and currently have them posted on our website. By no means is this list complete. As soon as we posted to www.lra.org, there were others announcing closures. The Gambit Weekly’s food writer Ian McNulty called earlier today and spoke with Erica Papillion, LRA Director of Communications, who said, “It looks like restaurants are choosing to close Tuesday and Wednesday, returning to normal business hours on Thursday, weather pending.”

The Louisiana Department of Health and Hospitals is standing by to re-inspect restaurants should it be necessary. www.eatsafe.la.gov has extensive information on power outages and hurricane food safety for both businesses and consumers. In addition, some businesses may require the DHH to document product loss and destruction of food products. Click here to contact a sanitarian in your area.

The DHH will make every effort to visit each establishment impacted by the storm as soon as they are cleared for re-entry, however, there are no current regulations in the Louisiana Administrative Code which restrict reopening a currently permitted retail food establishment following a storm.

The LRA will be virtually assessing the Louisiana Business Emergency Operations Center to assist where possible. We will continue to share relevant information as it becomes available and encourage you to monitor your local government and news for the latest on Tropical Storm Isaac.

Local & national restaurants weather lack of rainstorms

If you live in South Louisiana, you might not realize that other areas of Louisiana are in a drought. Many states and countries, including four parishes in Northeast Louisiana, have been designated natural disaster areas as a result of the severe lack of rain. This is the hottest summer on record globally.

“It’s unfortunate that our farmers need this type of assistance (low interest Farm Service Agency emergency loans), but we are grateful it exists,” said Mike Strain, Commissioner of Louisiana’s Dept. of Agriculture and Forestry. “You can’t control Mother Nature, but we are glad to see our farmers get the assistance they need to alleviate some of the hardship.”

The ongoing drought that is affecting crops in more than half of the United States will likely accelerate wholesale food price inflation, the National Restaurant Association says. According to Hudson Riehle, senior vice president of the NRA’s Research and Knowledge Group, one-third of a restaurant’s sales typically go toward food purchases, so wholesale food costs are a big concern for many operators. In fact, he noted, restaurateurs rank food costs as the second biggest business challenge.

“With food costs rising, restaurant owners are adjusting their cost management strategies while managing consumer expectations of value at the same time,” Riehle said. “With a typical restaurant averaging pretax profit margins of three to five percent, operators will have to manager their escalating input costs to ensure those margins remain viable.”

LRA Communications
Director Erica Papillion
says the drought is adding
insult to injury given the
rise of food costs
in recent years.

WWL Radio interviewed Louisiana Restaurant Association Director of Communications Erica Papillion in early August, where she said, “Food prices are at an all-time high and have been for a few years now, but the drought is adding insult to injury. Restaurants try to absorb as much of the costs as they can, raising prices only as a last resort. But at some point they have to make a profit.”

In the CityBusiness article, New Orleans restaurants wither under drought-driven higher costs, restaurants are split on their tactics to deal with the rising costs. On one hand, Chophouse, a downtown steakhouse, has raised their menu prices given the alternative of reducing sizes of prime steaks or substituting choice steaks instead of prime. They’ve chosen quality and passed on the cost to the consumer.

Ralph Brennan Restaurant Group takes an entirely different approach. Corporate Executive Chef Haley Bittermann said that the restaurants will retool menu items if an element of a dish’s price has increased too drastically.

In the article she said, “If for some reason asparagus goes from $28 a case to $48 a case, we will ask if it is really that important to have asparagus on this dish, “ she said. “And if the product is an integral part of the dish, we’ll just change the dish instead of raising prices.”

To overcome a price hike, she added, some restaurants will opt for what’s affordable. For example, instead of a filet mignon on the menu, you may see hanger or skirt steak. 

Moscato climbs to new heights

Wine lovers take note—there’s a new “it” girl in town and she goes by the name moscato.

Moscato's are blowing up
on the scene! There's even
a rose version.

Moscato wine—sweet, fizzy and inexpensive—has seen a meteoric rise in popularity over the past two years. Overall moscato sales rose more than 70 percent in 2011 over the previous year, resulting in $300 million in sales (compared to $100 million in 2009).

“We need a new word for what’s happening to moscato,” said Mordy Herzog, partner/VP of Royal Wine Corp., in a February 2012 article, “Moscato Mosaic: Moscato Sales HaveSkyrocketed, Thanks to a Whole New Group of Wine Fans,”

Born from one of the oldest grapes in existence, moscato is most popular among new wine drinkers and is cherished by a more established fan base that enjoys a lighter-styled wine with brunch or dessert. It’s simply called “moscato,” unless it hails from Italy’s northwest region of Piedmont. It’s then referred to as moscato d’Asti, after the Italian town of the same name.

Caposaldo Moscato is the Official Sponsor of
D Roy Royalty Record Label.

What explains its rise in popularity? There are several theories, but most all wine experts agree that pop culture is fueling recent sales. Hip-hop artists such as Drake, Kanye West and Trey Songz all rap about the virtues of moscato, leaving triple digit champagne brands behind. In this economy, young consumers on a budget are more likely to spring for the $25 (or $15, $10, $8—it really is that cheap) bottle of moscato than the $300 bottle of Cristal.

Moscato has crossed over into
mainstream pop culture-now it's
a Halloween costume.

Major wine brands are jumping on board, eager to tap into this new demographic of wine drinkers, which the Trinchero Family Estates Senior Director of Marketing Wendy Nyberg describes as “urban, young, hip and online.” Wine giants Gallo, Yellowtail, Sutter Home and Jacob’s Creek have all launched varieties, available at a grocery store near you. New Orleans is listed as a top market for moscato, along with New York, Chicago, Detroit and Northern Virginia.

Looking for a place to sip a glass of this refreshing wine, perfect for a hot summer night such as this one? Many restaurants and bars have been adding moscato to their lists. Try a glass at one of these Louisiana Restaurant Association member restaurantsat: Clever Wine Bar or Bouche in New Orleans; Bin 77 or BLEND in Baton Rouge; or Marcello’s in Lafayette.

A Rosé by any other name…

A wine tasting adventure with Erica Papillion, Director of Communications, Louisiana Restaurant Association (LRA).

Rosé tasting at the Windsor Court Grill Room dispells
myths  of a wine that's refreshing for the high
temperatures ahead.

Let me begin this blog by assuring you that I am not a wine connoisseur, but when the mood to drink strikes, it’s the libation I prefer. I like my wine white and sweet, so when LRA Greater New Orleans Regional Director Sarah Peltier asked me this week to accompany her to a tasting class featuring rosé, I was all in. I assumed two things: rosé is a white wine and it would be as floral as its name suggests. I was wrong on number one, and not quite accurate on number two.

The class was held at the Grill Room of the Windsor Court Hotel in New Orleans—an elegant setting befitting our topic. The sommelier leading the discussion was Sara Kavanaugh. I was surprised to discover that rosé is a red wine, perfect for this time of year. Rosé can vary in color from pale orange to near-purple, depending on the grapes and wine making techniques. Sommelier Sara shared with us that the late 80s, early 90s white zinfandel in a box craze nearly killed rosé in America, but it’s slowly making a (more refined) comeback.

Sommelier Sara Kavanaugh will
lead an IDEA ZONE session
"Does your nose know?" Wine
Aromas Class, Sunday, August 12
at the Louisiana
Foodservice & Hospitality EXPO
in New Orleans.

Rosé is produced with the skin contact method. Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period (one to three days). It’s then pressed and the skins are discarded rather than left in contact throughout fermentation (as with red wine making). In some instances, red wine is added to give it more color.

We smelled and tasted eight different types of rosé - five French, two Spanish and one from California. The wines were very different from each other. Some were very fragrant and light and others were full-bodied and substantial. There’s something for everyone within the rosé family. Not surprisingly, my favorite was the very floral and crisp American wine. Sarah’s favorite was a very interesting and different variety from the Txacoli region of Spain, with a fizzy quality. (According to Bon Appétit’s blog, “Beyond the Kitchen”, the snob factor of wines from this region is “off the charts.”)

During the class, Sommelier Sara encouraged us to say to the group what we smelled and tasted. I shared my opinion—chocolate and dirt—and Sarah offered grapefruit and licorice, among other noble descriptions. Some palates are more sophisticated than others.

However, Sommelier Sara assured us all that there were no wrong answers. She was a very knowledgeable and patient guide who assured us that what we smelled and tasted would always be right. Your own nose knows what you smell, right? She made an intimidating topic very accessible to those not familiar with a word like tannin, but still technical enough that other sommeliers could sit in and not be bored to death.

Sommelier Sara will also be presenting in the IDEA ZONE at the 59th Annual Louisiana Foodservice & Hospitality EXPO August 12: “Does Your Nose Know? Wine Aromas Class with a Sommelier.”

Quick interview lends insight for good media interviews

Chefs and restaurateurs are commonplace on television these days. With the popularity of dining out in America, the opportunity for restaurant professionals to promote their business, a charity or event will only increase in the coming years.

The Louisiana Restaurant Association conducted a brief interview with John Snell in the hallway of his television station Fox 8 in New Orleans. Snell shared with me some useful tips on being a good interviewee.

John Snell is an achor, reporter and photographer.
We caught up with him during our recent interview
when he shared insight on nailing a
media interview.

LRA: What is the most important aspect of a media interview?

JS: Sound bites. Keep in mind reporters are listening for that perfect sound bite. If the story is 30 seconds in length, you might be one of three sources used. Short, simple sentences are key. Of a 10 minute interview may end up being as short as 10 seconds. It’s just the nature of the business.

LRA: Share the one thing you wish sources did more in advance?

JS: Send your press release, logo, headshot or photograph ahead of the interview via e-mail. This affords time for the producers to add graphics if you are in studio for an interview, which furthers your message.

LRA: A final thought you’d like to share with our members?

JS: Don’t forget your wrap up. If you are promoting an event, you’ll often have an opportunity to close out with all the details—name of the event, date, time, location, food and entertainment. Clearly enunciate your words as this may be when someone watching may be jotting down the info. 

Should the chance to do a media interview come up and you need help preparing, certainly give Wendy Waren or Erica Papillion in the LRA Communications Dept. a call.

Experienced in giving media interviews? What do you recommend?

Currently with New Orleans’ Fox 8, John Snell has been an anchor, reporter and photographer for more than 25 years. He has specialized in political and environmental reporting, especially the vanishing Louisiana coastline. During that time, he’s reported on virtually every major story in Southeastern Louisiana, including the 1984 World’s Fair, the collapse of the oil industry, the fall of Edwin Edwards and the 2005 hurricanes and their aftermath.

Food Porn, "too much? or "Bring it on!"

The pervasive nature of social media has allowed your Facebook friends to include you in any and all aspects of their life—including when they go out to dinner. When we log onto Facebook at any point during the day, we see tons of food posts, or “food porn,” but, hey, we actually love it. Do you?

Common complaints lie with people who post too much—everything they eat, whether it be a gourmet meal or a snack from the gas station. Many foodies genuinely like to share their experience in a great restaurant, but posting ad nauseum can seem like pretentious boasting: “Look at me, eating this delicious porcini mushroom risotto at fabulous and expensive Restaurant X , while you’re at home nibbling on your sad turkey sandwich.” These posts have unintended benefits for restaurants, however. The photos may entice people to eat at the restaurant because the photos are instant publicity. But how much is too much?

While doing our morning reading, we came across this really hilarious three-minute video on NPR’s Food Blog, that’s a catchy music video based on the notion that “food porn” has reached the extreme.

So what’s the problem? There is a dining room etiquette diners should abide by before you break out the camera and the flashes start lighting up the dining room.  Snapping away with your camera can be intrusive and disruptive to your fellow patrons, not to mention disrespectful to the chef. The food is meant to be eaten the moment it gets to you. If you’re too busy setting up your tripod and getting the right angle, you may end up with a dish not up to par. So, if you must take a picture, make it quick and with no flash.

Follow me on Twitter, find me on Facebook

The 411 on the most popular Social Media Channels and how the LRA has found a home, all over the web.

The domination of Social Media in the dialogue of marketing shows no signs of slowing. The restaurant industry is increasingly challenged with keeping pace with this growing trend and many have yet to take advantage of these free tools. In Louisiana, given the number of independent operators, few have the financial resources to hire social media firms to handle these various channels.

The LRA determined in 2010 that it needed to be much more active with its Social Media and launched its Twitter and Facebook pages. Currently, the LRA has more than 1,000 followers on Twitter and a growing Facebook fan base approaching 800 fans.

Every Friday, the LRA finds its new members and welcomes them with a post on Facebook. Prior to the post, the LRA’s Social Media Director seeks out new members to tag them in the post.

“There are still so many restaurants that have yet to join the online community,” said Erica Papillion, LRA Social Media Director. “With a few committed minutes a day, restaurants could expand their brand’s reach to potential customers.”