Holiday Greetings from Stan Harris, LRA President/CEO

It's hard to believe we are approaching the end of another year, with the holiday season approaching quickly. This time of year brings many end-of-the-year business deadlines and also provides the time for giving thanks for our families, friends, employees and customers. As a business owner, what's on your holiday to-do list? You may be shopping for competitive workers' compensation, health care options for you and your employees, or just feel like you could be doing more to support positive changes in our industry.

If you are not taking advantage of the LRA Self Insurer's Fund for your workers' compensation needs, you are missing our competitive rates, in-house claims handling, complimentary safety services and potential safety dividends. The LRA SIF is governed by a Board of Trustees, your fellow LRA members, who along with our management team, are focused on efficiency and timely handling of claims.Members of the LRA SIF should be on the lookout for renewal packets and safety dividends for eligible members in the coming weeks. We thank you for allowing us to be your solution provider for your workers' compensation needs.

The Trustees have declared a dividend to be distributed in 2015 of $2.2 million, which is the 27th consecutive year our fund has returned this to its members. Since 1988, the LRA SIF has returned $103.9 million in unused premium and safety dividends to its eligible members. In addition to lowering our rates three times in past four years, your SIF fund continues to grow topline revenue while using best practices for efficiently processing member claims. 

We know that navigating the Affordable Care Act appears daunting and effective January 1, 2015, penalties for some large employers will take effect. The LRA, along with the National Restaurant Association, have partnered with United Healthcare to offer special pricing for association members. If you have questions about the Affordable Care Act, or its implementation, please give us a call.

As you make your resolutions for the New Year, I hope that you would consider staying connected with the LRA and your fellow members. If your schedule doesn't allow you to attend every Chapter meeting in your area, please consider joining us in the first quarter of 2015 for your LRA Chapter's Legislative Night. At the LRA. we are dedicated to protecting and enhancing this industry every day of the year. It's at the holiday time especially that we are grateful for the opportunity to serve our diverse membership across Louisiana. 

Our industry has been barraged with an attack on its reputation. Our message must be strong and consistent when countering these attacks. No industry offers opportunity to those with limited skills or experience like ours. And for those willing to put forth the effort, there are pathways to prosperity and financial opportunities that are immeasurable. The restaurant and foodservice industry is a job creator and it is critical that we remind customers, our elected officials and our team members of its value to the state and national economy. Don't be afraid to share why you chose this industry or career path. We should be proud of the entrepreneurial spirit that drives our industry's growth and success.

It is our privilege to serve you as a member of the Louisiana Restaurant Association. We hope that you have a wonderful holiday season. 

Your #LRAEXPO14 experience: Save the best for last on Monday

There’s a lot to do in New Orleans the first weekend of August. If you want to revel in the city’s activities over the weekend, make plans to hit the 61^st Annual Louisiana Foodservice & Hospitality EXPO on Monday, August 4, 2014. The show opens an hour earlier at 10 a.m. and closes at 3 p.m., so you have five hours to shop hundreds of booths and if you are an Louisiana Restaurant Association Self Insurer’s Fund for workers' compensation plan participant, you’ll have the opportunity to get in your annual safety seminar.

Starting at 10:30 a.m. right on the show floor in the IDEA ZONE, LRA SIF VP of Loss Prevention Victor Balbuena, will give you the information you need to know to understand the new requirements of the Globally

Harmonized System of Classification and Labeling of Chemicals (GHS). The changes cover more than 43 million workers in the more than five million U.S. workplaces, including restaurants. All LRA SIF members must attend at least one safety seminar or webcast annually to receive dividends. Your EXPO show badge gains you admittance to the EXPO and the seminar.

At 11:45 a.m., make plans to attend Beef Flavor Fundamentals in the IDEA ZONE. Historically, this IDEA ZONE session is standing room only as EXPO attendees flock to hear and taste delicious beef. Chef Dave Zino, Executive Chef of the National Cattlemen’s Beef Association, will share the latest beef industry news, show you why your customers crave beef and why it should be front and center on your menu.  

Chef Dave Zino hosts
Beef Flavor Fundamentals
August 4, at 11:45 a.m.
in the IDEA ZONE.

Chef Zino is frequently seen on television, heard on the radio and quoted in print, and has appeared on Food Network’s “Unwrapped,” where he revealed tips on how to make the perfect burger.

Traditionally a lighter attendance day, you won’t have to fight the barrage of attendees as you would on Saturday and Sunday. Monday is also the day the serious buyers roam the show floor and many exhibitors are making the best deals to entice customers.

Register today to attend the EXPO here. One pass gets you in the EXPO all three days. LRA restaurant members receive four complimentary passes, which includes IDEA ZONE sessions, viewing the Great American Seafood Cook-Off on Saturday. 

Discounted admission to the 2^nd Farm to Table International Symposium is available for LRA members here with the codeF2TLRA. 

Family at the core of many Louisiana restaurants

The summer edition of the Louisiana Restaurant Association's quarterly magazine, A La Carte, will hit mailboxes this week. On the cover is Keith and Nealy Frentz, owners of Lola Restaurant in Covington, who will be representing Louisiana in the Great American Seafood Cookoff on Saturday, August 11 at the Louisiana Foodservice & Hospitality EXPO in New Orleans at the Convention Center. Their story leads the feature article, "Couples in the Kitchen."

Many restaurants in Louisiana are owned and operated entirely or, in part by, members of a family. While these restaurants are common in our state with nearly 80 percent being family owned, it’s almost the exact opposite from the other 49 states.

“Family restaurant businesses are a significant part of the cultural and culinary fabric of Louisiana, where family recipes are passed down, younger  generations can make their mark and the legacy and history of a lineage is carried on,” said Stan Harris, President/CEO of the Louisiana Restaurant Association.

Meet Keith and Nealy Frentz

Keith and Nealy Frentz own Lola Restaurant in
Covington, La. and will represent Louisiana
in the Great American Seafood Cookoff
at the Louisiana Foodservice & Hospitality EXPO
Saturday, August 11 in New Orleans.

On the Northshore of Lake Pontchartrain in the downtown area of Covington, sits a historic Old Train Depot made of brick. Since 2007, Keith and Nealy Frentz have operated a quaint 32-seat restaurant named Lola in a section of the depot, where they serve, on average, 160 guests a day during lunch and will do two turns of the dining room during dinner on Fridays and Saturdays. Uniquely, the kitchen is positioned parallel to the dining room and is inside an old caboose.

The couple, both graduates of Johnson and Wales—he at the Charleston campus and she in Rhode Island—found their way to the Northshore following Hurricane Katrina where they stayed with Keith’s parents. Keith, who is from Covington, took a part-time job at Dakota Restaurant while they awaited their fate at Brennan’s Restaurant on Royal Street where both had worked for several years prior to the storm. They met on the line in that famous kitchen.

For the Frentz’s, fate would intervene as the two were destined to run Lola and start their family North of New Orleans.

“A family friend owns the building and had lost their tenant,” said Keith. “The timing was perfect and we made the leap and opened our first place.”

During lunch on weekdays, the restaurant is very casual and guests order at the counter.  The two split kitchen duty—he handles the specials and she does the baking and sandwiches. The baking recipes that Nealy uses are those of her grandmother, who she said was an excellent baker. Nealy has also assumed most of the front and back of the house administrative responsibilities.

On Friday and Saturday evenings, the restaurant takes on a fine dining persona and becomes one of Covington’s more notable establishments for cuisine that isn’t easy to come by in the area.

“We could have a much more adventurous menu if our restaurant was in New Orleans,” said Nealy. “The lunch service is quick and diners are in and out in about 45-minutes. During weekend dinner service they tend to want the same turnaround time, which isn’t as practical as the menu is more complex and time consuming.”

Of all the challenges they’ve encountered, balancing work and family presents the biggest. Their daughter was born in 2008 and as a result, the couple hired some help so that Nealy could spend more time with her. The couple is expecting their second child in early 2013.

Where do they see themselves in the next five years?

“We would like to open a second location or move into a bigger restaurant space,” said Keith.

Nealy’s responded, “I hope we are still in business. Owning a restaurant is stressful and there are a lot of unknowns. I just hope we can sustain and maybe expand the business.”

Nealy and Keith Frentz take top place in the Louisiana Seafood Cookoff
at the New Orleans Wine and Food Experience in May. They will represent
Louisiana on the national stage at the Great American Seafood Cookoff.

They are on the right track to making a lasting impression on diners on the Northshore and have garnered positive media attention in recent years. Recently, the couple competed for the second consecutive year in the Louisiana Seafood Cook-Off held at the New Orleans Wine & Food Experience. In 2011, they placed third, but this year, with a Des Allemands catfish dish, they took the top spot.

As the reigning King and Queen of Louisiana Seafood, Keith and Nealy will compete for that title at the national level at the Great American Seafood Cook Off, Saturday, August 11 at the Louisiana Foodservice and Hospitality EXPO in New Orleans.

When asked why they are members of the Louisiana Restaurant Association, they paused, looked at each other and said, “the Workers’ Comp program.” He went on to add that he couldn’t understand why any restaurant owner wouldn’t take part in the association that represents their best interests and is there when you need them.

Last day of EXPO features great Idea Zone line up!

The Idea Zone is a new feature of the Louisiana Foodservice and Hospitality EXPO—now celebrating its 59^th year. The Saturday and Sunday line-ups have been covered in previous weeks and boast a whole host of topics to inspire and inform you—to become more profitable.

Dig in to the final day at the EXPO by getting one of your LRA SIF Safety Dividend criteria met. “The Risk of Doing Business,” starts at 10:30 a.m. and LRA SIF VP of Loss Prevention Victor Balbuena will provide valuable perspective on the most common workers’ comp claims frequency and severity.  Members of the SIF attending this session will receive credit towards their Safety Dividend criteria. You must register in advance to attend this session.

Ned Fasullo of Transformyx follows with “Digital Interactive Signage Strategies for Restaurants” at noon. Fasullo will share facets of digital signage both in a static and interactive implementation for restaurants. Secrets will be revealed for selling advertising to other businesses to potentially cover the costs of this technology and perhaps deliver you a nice profit too!

Closing out the Idea Zone and the 59^th EXPO, legendary restaurateur Dickie Brennan will discuss the movement to rebuild the Louisiana farming business and share his knowledge and insight about working with local producers to deliver the best local ingredients to diners in your restaurant. Learn how you can connect to local farmers using Louisiana Market Maker, a resource of the Louisiana Dept. of Agriculture.

Registration to attend the EXPO is open. Restaurant members of the LRA receive four free passes if they register before July 15. Beginning July 16, LRA restaurant members will be charged $10 per person for admission to the EXPO.

Who’s ready to EXPO? Check out the video for a ton of reasons to attend the EXPO!

LRA Staff meets to discuss conservation at headquarters

By simply turning off your office light when you leave for
lunch can save a significant amount over the course of
a year. If you're a restaurant owner, are you leaving lights
on in the dining room when you're closed?

This morning, members of the Louisiana Restaurant Association’s newly-formed “Green Team” met to discuss ways to reduce its energy, water and trash costs. The trade association for Louisiana’s restaurant industry operates on funds contributed by restaurants through annual dues paid and continuously seeks ways to be better stewards of those dollars.

“Since I began in 2010, I’ve encouraged the staff to consider ways to reduce costs at the LRA,” said Stan Harris, LRA President/CEO. “I’m pleased to see that the staff has taken the initiative to make cost savings and environmental stewardship a priority for our association.”

The discussion included items that most individuals consider when managing their home energy usage, including turning lights off when leaving a room and running only a full load in the dishwasher. Instituting a recycling program to divert paper, plastics and aluminum from landfills was the highlight of the meeting. The team is investigating options like Phoenix Recycling bins in its 30,000 square foot facility in Metairie which houses a workers’ compensation program (LRA Self Insurer’s Fund) and the association offices.

“Running an insurance company requires retaining certain files for various periods of time,” said MaryBeth Yrle, LRASIF Director of Auditing. “Last year, we began scanning files to reduce the amounts of files stored and while we shred unnecessary paper documents, a third-party company Shred-It does recycle the paper at a paper mill.”

To prepare for these changes in behavior, team members recently met with LRA member Elizabeth Shepard of LifeCity New Orleans to learn the best practices for championing these efforts among their LRA staff peers. While the team was interested in participating in LifeCity’s Green Games competition, the cost associated to do so this year were prohibitive.

“The world, the market and business is changing,” said Shepard. “More and more people, whether they are investors, customers or business owners, are interested in how organizations are impacting our community. Already, the LRA is taking a lead by participating in conferences like the March Global Green Waste Recovery Conference, and LifeCity seeks to help the LRA take that commitment further.”

In an interview this week with WWL Radio, “Millennial generation changing how we eat at restaurants,” which was picked up nationally by CBS Radio, LRA Director of Communications Erica Papillion shared what the 18-34 year olds are looking for when dining out. The first of three concerns is a restaurant’s social responsibility—are the restaurant’s practices good for the environment?

The National Restaurant Assoc.
Conserve Sustainability Education
Program shares money-saving
techniques, action plans and
industry-tried best practices for
restaurant operators.

The National Restaurant Association’s Conserve EducationProgram launched shares industry-tried best practices, money-saving techniques and personalize action plans to inspire restaurant operators to consider conservation as good for the environment and also good for the bottom line.

“I’m thrilled to be participating in this movement at the LRA,” said Alice Glenn, LRA Education Foundation Executive Director. “At home I recycle, set my thermostat to 78 when I’m not home and certainly believe in turning the lights off when I leave a room.”

For restaurants, easy to implement ideas like composting prep food waste, using compact fluorescent bulbs and low-flow spray nozzles and toilets are few ways operators can have an immediate positive impact on costs and the environment.

“The Green Team set a conservative goal of reducing energy costs by 10 percent this year,” said Wendy Waren, LRA VP of Communications. “The team was so enthusiastic that the conference room light was turned off as they exited the meeting, followed by the kitchen and restroom lights.”

The five member team includes Facilities Manager Rich McCurdy, LRASIF Audit Director Marybeth Yrle, LRA EXPO Sales Rep. Peggy Charbonnet, Glenn and Waren.

What steps have you taken to reduce your energy and water usage? Are you inspired to do more? We sure are!