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

Steamy weather has fruit flies swarming in Louisiana restaurants and bars

By Wendy Waren, VP of Communications, Louisiana Restaurant Association

We live in a tropical environment here in Louisiana and with that fact comes many creepy crawlers and pesky flies. This time of year, it’s hot with temperatures raging into the 90s and even 100s some weeks. Fruit flies in particular are an aggravation and an embarrassment that many operators struggle with and some can’t seem to ever overcome.

At the recent Louisiana Foodservice & Hospitality EXPO, we witnessed a demonstration by Fruit Fly BarPro, a new product on the market approved by the Environmental Protection Agency for use inside of food service establishments, the first of its kind and patent pending. While we were standing there speaking to Jeff McCoy about the product, he released hundreds of fruit flies into a clear box, then opened the Fruit Fly BarPro strip and hung it in the box. Within minutes, the entire lot of fruit flies had met their demise.

Fruit flies are attracted to yeast and a restaurant or bar is heaven for them with its bottles of liquor, beer taps, soda dispensers, used linens, mop rooms and trash areas. The Fruit Fly BarPro not only kills the ones flying around these areas, it also kills the larvae and eggs that may enter your establishment in the skins of fruits like bananas especially.

The strips are easy to use. Simply place the strip in an enclosed, non-food area. Once Fruit Fly BarPro is removed from the foil package, the air immediately activates the pest control ingredient. The product works similar to an air freshener, as the time-released vapor moves into the crevices. It’s not a fly trap. Rather than attracting bugs, as a fly trap would, the vapor reaches nesting areas for total elimination.

Extensive research revealed Fruit Fly BarPro was found to be effective for fruit fly control and prevention of fruit flies and as an added bonus, studies have shown excellent results for eliminating pests like flies, cockroaches, spiders, moth, silverfish and gnats.

During the month of September when you attend a LRA Chapter meeting, you’ll have the chance to win an entire case of the product to see for yourself how well it defeats the problem. If you don’t win a case, this affordable product is available from several food distributors and sanitation providers for just $100 for a case of 10.

From what we’ve witnessed, the Fruit Fly BarPro is a solution you can’t afford to overlook.  

#LRAEXPO14: Your Weekend Planner

Celebrating its 61^st year, the Louisiana Restaurant Association’s Foodservice & Hospitality EXPO, is August 2-4, 2014 at the New Orleans Morial Convention Center in Hall I. The EXPO is a one-stop shop for all your restaurant needs—whether they are products, services or education and is a must for restaurant owners, managers, buyers, hotel food and beverage directors and chefs. It’s the only place in Louisiana to gain valuable industry knowledge and shop hundreds of companies under one roof.

Join 2014 National Restaurant Association Chair Ken Conrad, owner of Libby Hill Restaurants in North Carolina, as he addresses the crowd and cuts the ribbon during the Opening Ceremony, Saturday, August 1 at 10:45 a.m. in the Hall I foyer.

2014 NRA Chair
Ken Conrad

“I’ve visited New Orleans five times or so and I am looking forward to my trip for the EXPO,” Conrad said. “I own seafood restaurants and coming to a great seafood city like New Orleans is a wonderful treat for me and my family.”

As the EXPO opens (at 11 a.m.), crowds pour onto the show floor just in time for the Great American Seafood Cook-Off (GASCO) opening celebration. Attendees will hear the sirens, which signals the start of a mini-parade complete with a marching band, Mardi Gras Indians and mini-floats, which traverses one end of the show ending at the GASCO stages in Hall J. Nineteen chefs, including New Orleans’ own Aaron Burgau of Patois Restaurant, will compete for the title of King or Queen of American Seafood. GASCO is produced by the Louisiana Seafood Promotion and Marketing Board and sponsored by the National Oceanic and Atmospheric Administration.

“Having GASCO as part of the LRA’s EXPO demonstrates our industry’s commitment to promoting not only Gulf seafood, but all domestic seafood as a center of the plate staple in Louisiana and beyond,” said Stan Harris, LRA President/CEO.

Be sure to make some time to expand your knowledge of leading restaurant industry trends, issues and best practices in the third annual IDEA ZONE. On Saturday, express sessions cover topics such as: grow your restaurant brand/concept; top tax benefits that exist for restaurant owners; promoting profits and preventing loss behind the bar; and what can I really charge my employees; and more.  On Sunday, you’ll have the chance to learn about: updates on the Affordable Care Act; how to price a menu for off-site catering; food allergies: myths busted; and more. Monday’s IDEA ZONE features the LRA Self Insurer’s Fund annual safety seminar and beef flavor fundamentals.

During the EXPO, the 2^nd Annual Farm to Table International Symposium takes place and LRA members receive discounted admission to attend numerous sessions examining “The Process.”  The symposium, produced in partnership with the SoFAB Institute and the LSU AgCenter, brings together the leading practitioners in the growing farm-to-table movement to explore the cultivation, distribution and consumption of food and drink sourced locally while presenting the opportunity to connect consumers, chefs and producers.

To maximize your EXPO experience, be sure to take a few minutes to map out your journey by creating your Personalized Show Guide. This feature allows you advance review of all the exhibiting companies, some longtime favorites and more than 50 new companies, you’ve never seen at the show before.

We can’t wait to see you in New Orleans this weekend! If you haven’t registered, click here.

Thank you to this year’s Platinum Sponsors!

Heartland Payment Systems, Louisiana Cookin’, Capital One, Republic National Distributing Company, UnitedHealthcare, Glazer’s of Louisiana, Louisiana Restaurant Association Self Insurer’s Fund and the LRA Education Foundation.

Gold Sponsors—Midlands, Generations Hall & Goldman Sachs 10,000 Small Businesses; and Silver Sponsors—Fisher & Phillips, LLP; Johnson, Johnson, Barrios & Yacoubian and Hailey, McNamara, Hall, Larmann & Papale, LLP.

Customize your #LRAEXPO14 experience

We are just 10 days away from hosting the 61^st Annual Louisiana Foodservice & Hospitality EXPO—August 2-4—in New Orleans! The EXPO has it all—hundreds of exhibiting companies that supply the foodservice industry with the latest in technological advances, equipment, services, food products and beverage options. With numerous chances to increase your profitability, gain value knowledge and meet with your peers, old and new, if you aren’t registered to attend the EXPO, what are you waiting for?

Have a specific need? Get a jump start on your EXPO experience and check out the list of exhibiting companies, many returning favorites and nearly 50 new exhibitors you've never seen before. Around every corner, down every aisle, awaits an exhibitor ready to meet your need, whether it be through an efficient new system, a hot new product, an upgraded piece of equipment or a dazzling new menu item or alcoholic or non-alcoholic beverage to boost your profits.

It’s not the destination, it’s the journey! The best way to maximize your EXPO experience is to create your Personalized Show Guide. 

Here’s how it works:

• Click the Floor Plan link here.
• In the top right hand corner, click login and create a new profile by entering your email and creating a password.
• On the left hand side of the page, scroll to view companies alphabetically or search for a specific company.
• Located a company you want to check out on the floor plan? Find it on the Floor plan.
• Click on the booth area to view the company profile, a link to their website and click on the star to make that company a “favorite.” 
• Once you’ve “favorited” all the companies you plan to visit at the EXPO, click the Print button in the upper right hand corner of the screen.
• A window will pop up in the middle of the screen and you can hit Personalize Planner, which will create a PDF of your “favorite” companies by booth number and the floor plan with those booths highlighted.
• Print your Personalize Planner.

Haven’t registered for the EXPO? What are you waiting for? We are ready to host you for a little work and a lot of fun! Register today here. 

Thank you to this year’s Platinum Sponsors!

Heartland Payment Systems, Louisiana Cookin’, Capital One, Republic National Distributing Company, UnitedHealthcare, Glazer’s of Louisiana, Louisiana Restaurant Association Self Insurer’s Fund and the LRA Education Foundation.

Gold Sponsor—Midlands, Generations Hall & Goldman Sachs 10,000 Small Businesses; and Silver Sponsors—Fisher & Phillips, LLP and Johnson, Johnson, Barrios & Yacoubian.

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. 

#LRAEXPO14 Exhibitors: 4 ways to enhance your brand’s presence at the tradeshow

The National Restaurant Association’ s Manage My Restaurant has articles in categories such as Marketing and Sales, Workforce Engagement, Food and Nutrition and Operations. Visit Manage My Restaurant here for this and other helpful tips.

Make your brand stand out at trade shows, food fairs and festivals. Most visitors pass by your booth or table only once, so you need to grab their attention immediately. Generally, you have three to five seconds to do so. Here are some ways to stand out:

Spend time and effort on graphics and messaging. Working with professional designers and contractors who build trade show booths, as well as printers and copywriters. Copywriters can help you create a slogan or tag line for your brand that will really stick. Make sure it interests attendees at first glance so they stop by to learn more.

Create an experience at your booth. Make your booth stand out by creating a fun experience that allows visitors to engage with your brand. Trade show games with prizes and photo booths create buzz and draw attention – often just because of the crowd.

Entice them to return. Even if you have a great booth design, contest or samples, there’s no guarantee attendees will think about you after they walk away. That’s why it’s important to do something that makes them think about you later. For example, if you offer a photo booth, include a code and text on the picture to drive them to your website. When visitors enter the code on your site, they receive a discount on your product or service. That encourages them to visit your booth, hang out for a while and return to your brand later.

Capture their contact information. Invest in a small scanner so you can easily capture their contact to information to follow up and potentially create a long-term relationship.

This content was provided by Primary Color.  For more information contact Paul Wartman at 949.370.4255 or paulwartman@primarycolor.com

Nearly 20 states’ chefs to compete in Great American Seafood Cook-Off August 2

By Wendy Waren, LRA VP of Communications

In its 11^th year, the Great American Seafood Cook-Off (GASCO) is designed to promote domestic seafood, with chefs from states across the nation competing for the title of King or Queen of American Seafood, Saturday, August 2, 2014 in Hall J at the New Orleans Morial Convention Center. Produced by the Louisiana Seafood Promotion and Marketing Board and sponsored by the National Oceanic and Atmospheric Administration, GASCO is held in conjunction with the Louisiana Restaurant Association’s (LRA) annual Foodservice & Hospitality EXPO.

“GASCO is a great way to let chefs from other states experience Louisiana seafood,” Lt. Governor Jay Dardenne said. “We wish the competitors the best of luck and invite them to take our delicious seafood to their home restaurants.”

The GASCO festivities begin immediately following the EXPO show’s opening at 11 a.m. on Saturday, August 2, 2014. A marching band, Mardi Gras Indians and a mini-Mardi Gras parade will proceed across the EXPO show floor to the grand GASCO stages located in Hall J, when an opening ceremony kicks off at 11:30 a.m. Chef Cory Bahr of Cotton and Nonna Restaurants in Monroe is the master of ceremonies for GASCO this year and will be joined during the kick-off by Lt. Governor Dardenne and LRA President/CEO and Gulf seafood industry advocate Stan Harris. Bahr participated in GASCO, representing Louisiana in 2011.

“Having GASCO as part of the LRA’s EXPO demonstrates our industry’s commitment to promoting not only Gulf seafood, but all domestic seafood as a center of the plate staple in Louisiana and beyond,” said Harris.

Among the 18 chefs signed on to compete, Aaron Burgau of Patois Restaurant in New Orleans will represent Louisiana. Burgau won in the preliminary Louisiana Seafood Cook-Off in May at the New Orleans Wine and Food Experience with his recipe for Louisiana crawfish and Pappardelle pasta with ramp greens puree and uni butter.

New Orleans Chef Aaron Burgau of Patois Restaurant
will represent Louisiana in the Great American Seafood
Cook-Off, Saturday, August 2, an event held in conjunction
with the Louisiana Restaurant Association's annual
Foodservice & Hospitality EXPO. 

“My father was in the shrimp supply business for 35 years and was a member of the Louisiana Seafood Promotion and Marketing Board,” said Burgau. “The reason I decided to compete this year was to honor my father who passed away last year.”

Burgau recalls the time when he was little when he told his father he didn’t like shrimp. His dad quickly responded to his declaration, “You better learn to love shrimp. It has paid for the clothes on your back and that bicycle you ride around the neighborhood.”

Burgau admittedly doesn’t like to speak in public and he has shied away from the spotlight that comes with culinary competitions. To overcome his nervousness, however, he has been doing more cooking demonstrations and appearances to help him gain confidence and experience. He’ll have 10 minutes to present his dish to the GASCO judges, but with his “keep it simple” mantra, which led to his Louisiana win, he’ll no doubt breeze through the presentation and give the judges plenty of time to taste and comment on his yet undetermined dish.

“I may go fishing Saturday morning and use my fresh catch in my GASCO dish, filet it onsite,” he said jokingly. “No, seriously, I love grouper, so I’ll probably use fresh Gulf grouper and maybe infuse some acidity in the dish with vinaigrette or something.”

Following his Louisiana Seafood Cook-Off win, Chef Frank Brigtsen, who competed in GASCO in 2004, pulled him aside to give him some words of wisdom. Brigtsen advised Burgau to keep the dish light and fresh and consider that with the number of competing chefs the judges may have palate fatigue.”

EXPO attendees can watch the festivities at no additional charge. While the general public is allowed access to GASCO, they cannot cross event barriers and enter the EXPO. Tickets are $5 in advance at Whole Foods Market and $10 at the door, Hall J. 

IDEA ZONE at the #LRAEXPO14: Rest your feet, gain some valuable insight

With all the excitement that’s in store for you at the Louisiana Restaurant Association's 61^st Louisiana Foodservice & Hospitality EXPO, we urge you to pace yourself. You’ll be doing a lot of walking, but we’ve got a solution if you need a little time out from all the show floor happenings—the IDEA ZONE. While taking a seat, you’ll gain expert insight into running your restaurant more smoothly and legally in some cases.

Now in its third year, the IDEA ZONE was designed to offer restaurateurs, quick, informative express presentations right on the show floor. Here’s the Sunday line up of topics for your consideration as you map out your itinerary for the EXPO.

The health care law implementation deadline is right around the corner and the Affordable Care Update kicks off the Sunday series at 11:30 a.m. What’s on the horizon as it pertains to the healthcare law? Do you know? Are you sure? If you aren’t or need a refresher, UnitedHealthcare’s Kimberlee Vandervoorn and BancorpSouth’s Scott McKnight will school you on the latest deadlines and regulations and how you can prepare for the newest effects on your business.

The Catering Coach Sandy
Korem presents How to
price a menu for off-site
catering, Sunday, Aug. 3
1:45 p.m. in the IDEA ZONE.

Are you in the market for new restaurant equipment? If the answer is yes, stop by the IDEA ZONE at 12:30 p.m. for Energy efficiency for your restaurant with Frank Johnson, PhD of the Gas Technology Institute. Dr. Johnson will give you a quick historical overview of and the drivers behind the development of appliances for commercial foodservice facilities. By installing more efficient appliance, you’ll also learn how efficiency can help you save time AND money. Who in our business can’t use more time and money?

More and more restaurants are tapping into the catering business because it’s a great way to add a lucrative profit stream to your existing restaurant business. The Catering Coach Sandy Korem brings you her 20 years of expertise in the 1:45 p.m. session How to price a menu for off-site catering. Korem will help restaurant owners learn the ins and outs of pricing a catering menu for off-site events. These tips will help you immediately generate money through catering.

Up next is a topic that’s becoming more and more relevant in this day in age—Food allergies: myths busted. The number of Americans affected by food allergies is estimated at 15 million and that number is trending higher every year. Dining out can be a challenge for them and their families and friends. National Restaurant Association’s David Crownover will bust those myths for you and share the benefits of the ServSafe Allergens online training resource so you and your staff can serve this guest population safely and earn you their repeat business. Read more about the benefits of ServSafe Allergens training in our article, Serving guests with food allergies safely can grow your business here.

Locally-sourced ingredients topped the list of the 2014 NRA Chef’s Hottest Trends Survey. With the rise in beef prices due to drought conditions in the West and Midwestern U.S., we bring you the session Keeping Louisiana cattle and beef local. Anne Babin and John Lalla of Natco Food Service Merchants will share their business experience and led an open discussion with local ranchers who are passionate about bringing you the best Louisiana genetics, which guarantees you the highest quality steaks.

Located at the end of Aisle 100, the IDEA ZONE is located conveniently next to the Community Coffee trolley and features seating and high boy tables in the back for your convenience. Of course, we don’t expect you to spend your day listening to presentations, but hopefully, you’ll find one or two that can help you become an even more successful restaurant owner. Plan to grab a cup of joe (or a cocktail from one of our exhibiting beverage companies) and pull up a seat!

To attend sessions in the IDEA ZONE, you need to register to attend the EXPO. LRA restaurant members receive four complimentary admissions to the EXPO and registration is easier than ever before here. 

Ag Under Secretary Edward Avalos to address F2Ti Symposium

Edward Avalos, Under Secretary for Marketing and Regulatory Programs at the U. S. Dept. of Agriculture, has been announced as the closing keynote speaker at the Farm to Table International Symposium (F2Ti), August 2 – 4, 2014 at the New Orleans Ernest N. Morial Convention Center, held in conjunction with the Louisiana Foodservice & Hospitality EXPO. 

 

Edward Avalos, Under Secretary for
Marketing & Regulatory Programs
at the U.S. Dept. of Agriculture is the
closing keynote speaker at the 2nd
Farm to Table International Symposium.

In his role with the USDA, Avalos has worked on “buy local” initiatives, Indian agriculture and numerous promotional and trade activities with industry organizations and other stakeholder groups.

Among the topics to be included in Under Secretary Avalos’ address are the Farm Bill and how it will impact small famers, local and regional food systems, and organic agriculture. He will also discuss the technical assistance USDA has provided FDA throughout the development of their produce safety regulations within the Food Safety Modernization Act.

Avalos grew up on a family farm in the Mesilla Valley of Southern New Mexico.  Prior to his appointment at USDA, he served as Director of Marketing and Development at the New Mexico Dept. of Agriculture.  He has over 30 years of experience in livestock and agriculture marketing in both the domestic and international arenas.  Avalos has spent considerable time working closely with producers to address industry demands; with distributors to ensure timely and feasible delivery of goods; and with retailers to showcase, promote, sell, merchandise, and inform the consumer utilizing numerous promotional and educational tools.

Avalos holds Bachelor of Science and Master of Science degrees in Agriculture from New Mexico State University in Las Cruces, New Mexico.

The symposium, produced in partnership with the SoFAB Institute and the LSU AgCenter, brings together the leading practitioners in the growing farm-to-table movement to explore the cultivation, distribution, and consumption of food and drink sourced locally while presenting the opportunity to connect consumers and chefs and producers.

This year’s theme, “The Process,” examines the agricultural-culinary cycle at all levels and will feature its own organic fertility research project. Topics include the best practices for urban farming, bringing products to market, sourcing locally, sustainability, and the latest on the imposing Food Safety Modernization Act. Chef Michel Nischan, CEO, Wholesome Wave, is this year’s Chairman.

Destined to become the single most important annual forum on farm-to-table topics, F2Ti occurs concurrently with the Louisiana Restaurant Association’s 61st Annual Foodservice & Hospitality EXPO; F2Ti attendees will have access to the almost 200,000 square feet of exhibits.

Detailed schedule information can be viewed here.

IDEA ZONE at the #LRAEXPO14: Do you know what you don’t know?

To be successful in the restaurant business, you have to know a lot about a lot of things. From one moment to the next you transition from human resources professional to purchasing guru, chef to manager, bookkeeper to plumber, and then on to a myriad of your other unofficial job titles in role as owner, manager and/or chef. Running a restaurant requires that you be a “jack of all trades,” but hopefully a master of some.

The IDEA ZONE, back for its third year at the Louisiana Foodservice & Hospitality EXPO, August 2-4, 2014 at the Morial Convention Center, is a series of complimentary, expert express presentations designed to deliver pertinent, relevant and timely need-to-know information for restaurateurs.

Saturday’s IDEA ZONE series begins at 11:45 a.m. with So…you want to grow your restaurant brand/concept? What is really involved in taking a restaurant brand/concept from one or a handful of locations to be ready to expand regionally and nationally at a rapid pace and still maintain consistency, quality and profitability? Together, LSU alumni Brent Bueche and Scot Byrd of BBI Architects in Baton Rouge will teach you the basics of a successful restaurant brand/concept, how to analyze regional markets and growth patterns, understand how design reinforces the brand and improves the customer experience, and restaurant prototype standards and scalability.

Following at 12:45 p.m., David Kusher of Kushner LaGraize LLC hosts Top tax benefits that exist for restaurant owners that most restaurant owners don’t know about and miss every year. There’s not a person on the planet who wants to pay more in taxes and right now, that could very well be you.

If you’ve ever seen an episode of Jon Taffer’s Bar Rescue, you’ve seen the worst of the worst in terms of lost profits behind the bar. At 1:45 p.m., John Carter of Bevintel, the world’s number one on-premise liquor inventory control system, brings you Promoting profits and preventing loss behind the bar. Carter will give you valuable tips on preventing loss and adding five or more points to your bottom line through inventory control and promoting profits in restaurants and bars. Your time at this session could be money in your wallet.

Up next at 2:45 p.m. is Online marketing recipe book for success, by Fishbowl’s Joe Gabriel. In today’s ever-changing landscape, restaurateurs now have to add another title to their resume: “Online Marketer.” Gabriel will go over the five easy steps to be successful in building an online presence, managing it and engaging your guests to drive sales.

Michelle Anderson,
Fisher & Phillips, LLP

And finally, a topic that we get calls about from members all the time—What can I really charge employees? LRA General Labor Counsel Michelle Anderson of Fisher & Phillips will share the legal perimeters regarding deductions for uniforms, breakages, misorders and tools of the trade. Restaurateurs, you’ll also get the run down on the tip credit, services charges and how to avoid wage and hour litigation. 

The IDEA ZONE is located at the end of Aisle 100, conveniently located next to the Community Coffee trolley and features seating and high boy tables in the back for your convenience. Of course, we don’t expect you to spend your day listening to presentations, but hopefully, you’ll find one or two that can help you become an even more successful (and legally compliant) restaurant owner.

To attend sessions in the IDEA ZONE, you need to register to attend the EXPO. LRA restaurant members receive four complimentary admissions to the EXPO and registration is easier than ever before here. 

Thank you to this year’s Platinum Sponsors!

Heartland Payment Systems, Louisiana Cookin’, Capital One, Republic National Distributing Company, UnitedHealthcare, Glazer’s of Louisiana, Louisiana Restaurant Association Self Insurer’s Fund and the LRA Education Foundation.

Gold Sponsor—Midlands, Generations Hall & Goldman Sachs 10,000 Small Businesses; and Silver Sponsors—Fisher & Phillips, LLP and Johnson, Johnson, Barrios & Yacoubian.

NRA Chair Ken Conrad to open #LRAEXPO14

National Restaurant Association
Chair Ken Conrad will address
Louisiana Foodservice & Hospitality
EXPO attendees during its opening
ceremony, August 2 at 10:45 a.m.

National Restaurant Association (NRA) Chair Ken Conrad will address the crowd and cut the ribbon to open the show at the Opening Ceremony of the Louisiana Restaurant Association’s 61^st Annual Foodservice & Hospitality EXPO, August 2 at 10:45 a.m. at the New Orleans Morial Convention Center, Hall I. 

Starting out as a cook in one of his parents’ restaurants, Marshal L. “Ken” Conrad went on to take over operations of that location, and then became the company president in 1983. Today, Conrad is chairman of Libby Hill Seafood Restaurants, a nine-location company based in Greensboro, N.C. His parents began the company in 1953 with a single restaurant.

“My family continues to own and operate Libby Hill Restaurants and I’m proud to say that my son Justin is the third generation of Conrads in the business,” said Conrad.

A former chair of the North Carolina Restaurant and Lodging Association, Conrad served on its board for more than 20 years and was named Restaurateur of the Year in 2007. He has been a member of the NRA Board of Directors since 2004.

“When I joined the LRA and began to attend NRA board meetings, Ken was one of the first directors who extended to me his friendship and knowledge of the organization,” said Stan Harris, LRA President/CEO. “As I have become a Trustee of the NRA Education Foundation, this initial welcome is what has driven me to help improve the NRA enterprise and our industry. I was honored to be asked to serve on the NRA’s Strategic Planning committee by Ken as we chart the direction of the organization for the next five years.”

Conrad’s trip to New Orleans for the EXPO weekend includes several appearances, including the opening of the EXPO, speaking at the LRA Education Foundation’s Five Star Futures Gala Saturday evening, August 2 at the Hilton New Orleans Riverside and a presentation to the LRA Board of Directors.

“I’ve visited New Orleans five times or so and am looking forward to my trip for the EXPO,” Conrad said. “I own seafood restaurants in North Carolina and coming to a great seafood city like New Orleans is a wonderful treat for me and my family. It’s also great to walk through the French Quarter and find a place for red beans and rice where I can people watch. I love Drago’s charbroiled oysters.”

His description of New Orleans is one of admiration for its grandeur, graciousness and beauty—a real jewel of the South, with such a rich heritage. He shared that he has always received a warm and welcoming reception during his visits and commented, “I’ve heard it said that in other cities, people ask about who you know and what you do for a living, but in New Orleans people ask where you ate last and what you had. The food is exceptional. As a lifetime restaurateur, it’s my kind of place.”

2nd Farm to Table International Symposium examines "The Process"

Held in conjunction with the Louisiana Foodservice & Hospitality EXPO August 2-4 in New Orleans at the Convention Center, the Farm to Table International Symposium (F2T) brings together the brightest thought leaders and leading practitioners in the burgeoning farm-to-table movement. F2T explores the cultivation, distribution and consumption of food and drink sourced locally to globally.

This year’s theme, “The Process,” examines the agricultural-culinary cycle at all levels and will feature its own organic urban farm research project, in partnership with the LSU Ag Center and the SoFAB Institute. Panel sessions include fisheries: Aquaculture and Wild Caught; GMO and Labeling, Home Cooking and Processed Foods, Indigenous Crops, Indigenous Cuisine, Institutional F2T and the Role of Government, Distributing Craft Beverage: the Hard and the Soft, to name just a few.

Michel Nischan
2014 F2Ti Keynote Speaker

This year’s keynote speaker is Michel Nischan, a restaurateur, award-winning cookbook author, media personality and food policy advocate. Nischan is also the CEO and president of Wholesome Wave, a non-profit foundation dedicated to nourishing neighborhoods by supporting increased and access to healthy, fresh and affordable locally grown food for the well-being of all. A proponent of sustainable farming, local and regional food systems, and heritage recipes, Nischan has long been a leader in the movement to honor local, pure, simple and delicious cooking.

From farming and aquaculture, fisheries, sustainability, social and digital interactive media, food security, safety, food law and policy, the F2T topics are designed to immerse attendees into the heart of all this and best practices, food science and fair trade.

LRA members receive a 20 percent discount off registration fees by using the code: F2TLRA. Visit www.f2t-int.com for more information and to register. 

#LRAEXPO14: Stay through Monday

There’s a lot to do in New Orleans. If you want to avail yourself of the city’s weekend activities, make plans to hit the Louisiana Foodservice & Hospitality EXPO on Monday, the day serious buyers make deals right on the show floor.

Traditionally a lighter attendance day, you won’t have to fight the barrage of attendees as you would on Saturday and Sunday. From 10 a.m. to 3 p.m., you can meander the aisles leisurely and really get an up close look at the hundreds of exhibiting companies, and see and hear about the latest food products, alcoholic beverage brands, equipment, technology and services to improve your restaurant’s profitability and efficiency. Exhibitors on Monday may even cut you a sweet deal, as many of them don’t want to transport product and equipment back to their headquarters.

An added incentive: If you take advantage of the LRA Self Insurer’s Fund for Workers’ Compensation (LRA SIF), you can also knock out your annual safety seminar from 10:30-11:30 a.m. located in the IDEA ZONE.

Restaurant business tends to be slower on Monday and many operators actually take the day off. With the show ending at 3 p.m., if you live in Louisiana or a neighboring state, you could be home and unpacked just in time for Monday night primetime television.

To see the full EXPO line up, visit our website here. Register to attend the EXPO today here. 

Thank you to this year’s Platinum Sponsors!

Heartland Payment Systems, Louisiana Cookin’, Capital One, Republic National Distributing Company, UnitedHealthcare, Glazer’s of Louisiana, Louisiana Restaurant Association Self Insurer’s Fund and the LRA Education Foundation.

Gold Sponsor—Midlands, Generations Hall & Goldman Sachs 10,000 Small Businesses; and Silver Sponsors—Fisher & Phillips, LLP and Johnson, Johnson, Barrios & Yacoubian.

Schedule released for 2014 Farm To Table International Symposium

The Farm To Table International Symposium (F2Ti) has released the schedule for the 2014 event, August 2 – 4 at the New Orleans Ernest N. Morial Convention Center, in partnership with the SoFAB Institute and the LSU AgCenter. The symposium will bring together the leading practitioners in the growing farm-to-table movement to explore the cultivation, distribution, and consumption of food and drink sourced locally while presenting the opportunity to connect consumers and chefs and producers.

This year’s theme, “The Process,” examines the agricultural-culinary cycle at all levels and will feature its own organic fertility research project. Topics will include the best practices for urban farming, bringing products to market, sourcing locally, sustainability, and the latest on the imposing Food Safety Modernization Act. Chef Michel Nischan, CEO, Wholesome Wave, is this year’s Chairman.

Destined to become the single most important annual forum on farm-to-table topics, F2Ti occurs concurrently with the Louisiana Restaurant Association’s 61st Annual Foodservice & Hospitality EXPO; F2Ti attendees will have access to the almost 200,000 square feet of exhibits.

LRA members receive a 20 percent discount off registration fees for F2Ti. To register visit www.f2t-int.com and enter the code F2TLRA. Detailed schedule information can be viewed here.