Louisiana ProStart students compete for nearly $1.2M in scholarships

Louisiana Seafood on board as title sponsor

The Louisiana Restaurant Association Education Foundation (LRAEF) will host its 14th Annual Louisiana Seafood ProStart® Student Invitational, March 3-4, 2015 at the New Orleans Morial Convention Center, Hall J. Nearly $1.2 million in scholarship opportunities will be awarded to students whose teams place in the top three in both the culinary and management competitions. The funds were donated from 10 of the leading post-secondary culinary and hospitality programs in the country, including: Culinary Institute of America, Louisiana Culinary Institute and John Folse Culinary Institute at Nicholls State University, among others. The Louisiana Seafood Promotion & Marketing Board is the invitational’s title sponsor for the third consecutive year.

ProStart students compete in teams of
four and prepare a three-course gourmet
meal featuring Louisiana Seafood in
just one hour. 

“Nearly $1.2 million in scholarship awards available at a ProStart Invitational in a state of our size is impressive,” said LRA President & CEO Stan Harris. “It adds so much stature to our event and to our industry and illustrates that the schools providing these scholarships value the ProStart program.”

ProStart is a nationwide, two-year program for high school students that develops the best and brightest talent into tomorrow’s industry leaders. By bringing industry and the classroom together, ProStart gives students a platform to discover new interests and talents and opens doors for fulfilling careers. Students are required to complete a 400-hour work internship, thus providing hands-on training. Many of LRA members serve as mentors to ProStart students and also hire them.

The invitational showcases the culinary and academic talents of high school junior and senior ProStart students from 21 schools across Louisiana. The invitational features two primary components: the Culinary Competition and the Management Competition.

During the Culinary Competition, Tuesday, March 3 from 10:45 a.m. – 5 p.m., teams will demonstrate their creative abilities through the preparation of a three-course, gourmet meal. All teams’ menus must feature at least one type of Louisiana seafood. Twenty-four judges from the foodservice industry and post-secondary educational institutions will observe and rate their performance during the competition. Judges volunteering their time and expertise include Chef Haley Bittermann of the Ralph Brennan Restaurant Group, Chef Brian Landry of Borgne and Chef Kelly Fields of Restaurant August.

Chef Brian Landry of Borgne Restaurant
gives ProStart teams immediate feedback
as a Culinary Competition judge. 

Teams participating in the Management Competition, Wednesday, March 4 from 8:25 a.m. – 2:05 p.m., will demonstrate their knowledge of the restaurant and foodservice industry by developing a restaurant concept, including the menu, design, budget and marketing strategies which they present to a panel of judges as an entrepreneur who pitch to a group of investors. Judges include Dr. Yvette  Green of the Kabacoff School of Hotel, Restaurant & Tourism at UNO, Octavio Mantilla of the John Besh Restaurant Group, Tom Pyburn of Emeril’s Homebase and Keith Rush of the Louisiana Culinary Institute.

The 2015 LRAEF Louisiana Seafood ProStart Student Invitational Sponsors include: Louisiana Seafood, Acme Oyster House, Auto-Chlor Services, Louisiana Hospitality Foundation, Louisiana Restaurant Association, National Restaurant Association Educational Foundation, Performance Foodservice Caro, Atmos Energy, Louisiana Culinary Institute, Camellia Brand, Raising Cane’s Chicken Fingers, New Orleans Wine and Food Experience, Louisiana Gas Association, Whole Foods, Alack Culinary Equipment & Supplies Superstore, Centerplate, Coca-Cola, Community Coffee, Custom Apparel, Ecolab, Freeman Decorating, Generations Hall and the New Orleans Morial Convention Center.

The participating schools in the Culinary Arts Competition are: Abbeville High School, Career Academy, Dutchtown High School, East Iberville High School, East St. John High School, Fontainebleau High School, Grace King High School, Hammond High Magnet School, John Ehret High School, Lakeshore High School, North Vermilion High School, Salmen High School, St. James Parish Career & Technology Center, Sulphur High School, Tara High School, West Feliciana High School, West St. John High School and Woodlawn High School. 

The participating schools in the Management Competition are: Alfred Bonnabel Magnet Academy, Donaldsonville High School, Lakeshore High School, Hammond High Magnet School, North Vermilion High School, Springfield High School, Tara High School, West Feliciana High School and Woodlawn High School.

The winning teams will go on to represent Louisiana at the National ProStart Invitational April 18-20, 2015 in Anaheim, Calif., where they will compete for an additional $1.4 million in scholarship dollars. 

In Memoriam: The Chimes & Varsity Theatre co-owner Tim Hood dies

If you've spent any time on or near the campus of Louisiana State University (LSU), you've no doubt eaten at The Chimes or seen a show at The Varsity Theatre. Under Tim Hood's guidance, along with brother-in-law Michael Ryan, the two establishments became the place to dine on Louisiana fare and watch a game, or see a concert right outside the North Gates of campus, just a half a mile or so from Tiger Stadium. Hood also co-owned Parrain's, The Chimes East and The Chimes Covington. 

"Tim was a pioneer of the casual dining scene here in Baton Rouge," said Peter Sclafani of Ruffino's and LRA Baton Rouge Chapter President. "With The Varsity Theatre, he created a venue that truly elevated local and national musicians for the enjoyment of LSU students and residents of Baton Rouge."

Hood lost his battle with cancer yesterday, February 9, 2015. According to a Varsity Theatre representative, "Tim set the bar incredibly high as he dealt with the cancer and resulting treatments that finally took him from us. His refusal to be overwhelmed by adversity, his unparalleled grace, courage and good humor were examples to us all. We will miss him terribly."

Condolences from employees and customers have been constant since the announcement and tout his kindness, gentlemanly nature, love, generosity, and his deeply-rooted culture and service to the LSU community.

"I'm so sad to hear of Tim's passing. I was the kitchen manager and then the general manager from 1990-1996 and Tim (and Mike) became like family during that time and helped me take the step to open my own place," said former employee Greg Hartley. "My thoughts and prayers are with The Chimes family, one that I will always feel a part of."

"I knew Tim well during the course of my career and he was a visionary and spent a long time in the restaurant industry," said Stan Harris, LRA President and CEO. "He inspired and trained many people, who under his tutelage made a rewarding career in our industry just as he did."

Hood was a longtime member of the Louisiana Restaurant Association. 

GSI joins Gulf groups to walk Congressional halls for Gulf Seafood

by Ed Lallo/Gulf Seafood News Editor

High heels and wingtips clicking and clacking through the marble halls of Congress, a constant buzz of voices bouncing off Gulf Senators and Representatives office walls, hands continuously pressing the flesh and passing paper after paper; these are the sights and sounds of the Gulf Seafood Institute’s (GSI) second annual “Walk on the Hill” in the nation’s Capitol.

Members of the Gulf Seafood Institute visit with 

La. Senator David Vitter in his D.C. office. GSI members 

represent seafood interests in all five Gulf States. 

(L-R) Stan Harris of the La. Restaurant Assoc., 

Harlon Pearce of Harlon’s LA Fish, GSI Executive Director 

Margaret Henderson, seafood processor Frank Randol, 

Jim Gossen who is chairman of Sysco Louisiana Seafood, 

Senator David Vitter, David Krebs of Arial Seafoods 

and charter boat Captain Troy Frady. 

GSI joined with the Gulf Oyster Industry Council (GOIC) and other Gulf seafood groups to meet with the entire Gulf Congressional Delegation, resulting in a long schedule comprised of nearly 30 meetings total.

“The Gulf Seafood Institute meets regularly with Congressmen and staff, as well as various executive agencies and non-governmental organizations, to educate them on the needs and concerns of the Gulf’s diverse seafood communities,” said GSI’s executive director Margaret Henderson while walking a hallway of the Longworth building. “This annual event gives us the opportunity to communicate face-to-face issues facing Gulf seafood. It is important to every fisherman, processor, distributor, chef and restaurateur in the five Gulf States to have those representing us in Washington knowledgeable on the effects of legislation they initiate.”

According to Henderson, GSI has led the way in uniting the various Gulf groups and giving them a voice they have never had before. The politics of seafood crosses many boundaries: federal, state, local and private. The organization’s walk on Capitol Hill is one of its many programs to keep legislators and government officials aware of the needs of the Gulf’s various fishing communities.

“We have access to some of the greatest seafood in the world and we want to keep that access open to both commercial and recreational fishermen,” said Harlon Pearce owner of Harlon’s LA Fish and president of GSI’s board. “These meetings are designed to show those creating the politics of seafood how important it is to have proper and effective legislation and programs in place.”

Important Issues

In a prepared packet hand delivered to each office, GSI has outline three important issues immediately important for Gulf of Mexico seafood:

Proposed Gulf of Mexico Oyster Mega-Hatcheries

Extended drought conditions in the Gulf States, along with poor water quality, eroding coastlines, Gulf dead zones and the consequences of the Deepwater Horizon spill on living
marine resources such as oysters, have created a unique opportunity to rethink
how the Gulf of Mexico oyster habitat is created and restored. The aim of two proposed Gulf of Mexico oyster mega hatcheries is to enhance the public stock oyster reefs in all five Gulf States, as well as create new habitat resulting in a cleaner Gulf.

NMFS Implementation of Electronic Data Collection for Charter For Hire Sector

According to NOAA, the Gulf charter-for-hire and private angler components of the recreational sector support 460,000 angler trips targeting and catching red snapper in the Gulf of Mexico annually. The fishery directly supports 759 jobs, generates $113 million in business sales and contributes $64 million to the national economy. It is an extremely important economic driver for the region, but must be managed carefully to ensure longevity of the species, and the communities and businesses that depend on it.

Currently, management of the recreational red snapper sector in the Gulf is in turmoil. Based on the “best available science” and data from the Marine Recreational Information Program (MRIP), fishery managers have shortened the recreational red snapper season length drastically in recent years, culminating in a 9-day season in 2014. Real-time data is critical to better understand the status of the fishery and provide fishery managers with adequate tools to make the best decisions for the resource and fishermen.

Congress is urged to communicate with the National Oceanic and Atmospheric Administration (NOAA) directing them to utilize recently appropriated funds to roll out a robust electronic data collection program in Gulf of Mexico charter community in time for the 2015 red snapper season this June. 

H2B Migrant Worker Legislation

Seafood processors along the Gulf coast rely on temporary, seasonal foreign workers admitted to the U.S. under the H-2B Visa program to fill the most labor-intensive positions in the industry. The work done by these skilled laborers is necessary to support thousands of seafood jobs held by U.S. workers. Because of the unique nature of the seafood occupation and the rural location of many processors, the seafood industry has used Private Wage Surveys for more than 15 years to set their wage rate, often relying on State agency-provided wage surveys.

In December of 2014, the Department of Labor announced they would no longer accept PWS in determining wages for H-2B visa workers.

Current Department of Labor rules governing this program threaten the viability of various Gulf seafood communities that rely on temporary, foreign H-2B visa workers. These workers in oyster, crawfish and crab processing fill jobs that American workers refuse to do.

Congress should sign a letter to Labor Secretary Perez and support language in FY 2016 appropriations bills directing the DOL to continue accepting private wage surveys for H-2B visa workers in the seafood industry.

Tony Abadie to serve as 2015 LRA Chair

Tony Abadie, 2015 LRA Chair

The Louisiana Restaurant Association (LRA) is pleased to announce that Tony Abadie, Director of Catering and Events at the Hilton New Orleans Riverside, will serve as the 2015 LRA Chair of its Board of Directors.

In this capacity, Abadie will serve as the ambassador of Louisiana’s world-renowned restaurant industry. He will travel the state attending chapter meetings and philanthropic events throughout the year and foster the engagement of one of the state’s largest business trade associations.

A New Orleans native, Abadie has been a member of the LRA for 32 years and was elected to the state board in 2006. He served as the Greater New Orleans Chapter President in 2005.

Abadie grew up in a restaurant family. His grandfather was the general manager at the original Acme Oyster House in New Orleans in the early 1950s through the mid-1960s, later opening up his own restaurant, Mena’s Palace. It was there that Abadie got his start in the restaurant industry as his grandfather’s busser and deliveryman, visiting businesses throughout the French Quarter. More restaurant and bar jobs would follow as he paid his way through LSU and studied engineering. However, that career path wasn't meant to be; he returned home to New Orleans and soon began his life’s work.

For more than three decades, Abadie has worked for the Hilton New Orleans Riverside, the largest hotel in New Orleans with more than 1,600 rooms and 1,500 employees. He began his career in 1982 as an Assistant Beverage Manager and after moving up through eight management positions, he currently holds the position of Director of Catering and Events. Annually, Abadie’s division produces more than 450,000 meals for hotel event attendees.

“We are fortunate to have someone of Tony’s background serve as our chair, as he gives so much of his time to ensuring that the restaurant industry thrives in Louisiana. Tony is an affable and selfless leader and we look forward to his guiding the LRA’s mission and goals this year,” said LRA President & CEO Stan Harris.

Abadie has volunteered his time to numerous LRA state board committees and, in addition to his role at the association, has served on the Louisiana Seafood Promotion & Marketing Board and the New Orleans Wine & Food Experience board of directors. Abadie is also a co-founder and current Vice President of the Louisiana Hospitality Foundation.

“I am truly honored and humbled by the opportunity to chair such a well-respected association,” said Abadie. “This year will be a truly rewarding experience and I consider it a privilege to further the restaurant industry’s identity and reputation.” 

LRA SIF Trustees declare $2.2 million dividend & rate reduction for members in 2015

In their final meeting of 2014, the Louisiana Restaurant Association Self Insurer’s Fund for Workers’ Compensation (LRA SIF) Board of Trustees declared a dividend of $2.2 million to eligible plan participants.  The LRA SIF is a homogeneous fund providing workers’ compensation to Louisiana’s hospitality industry and related businesses.

Since 1988, and inclusive of this dividend, the LRA SIF will have returned nearly $104 million in surplus and safety dividends to eligible members. This marks the 27^th consecutive year the LRA SIF has declared a surplus in unused premium and interest income that will be returned to members. This surplus will include eligible participants from the fund years 2009, 2010, 2011 and 2012 to be paid in April 2015.

“In these challenging economic times, we are sensitive to our members’ needs regarding cost management, so we focus on providing competitive rates for their workers’ comp coverage,” said Stan Harris, President and CEO of the Louisiana Restaurant Association. “We are pleased to announce this surplus dividend for the 27^th consecutive year.”

The premium rate reductions are on full service and fast food restaurant classes. This is made possible by LRA SIF members’ commitment to improving workplace safety, which results in lower claims expense and reduced loss time accidents.

The LRA Self Insurer’s Fund was created in 1982 to address the workers’ compensation needs of Louisiana’s hospitality industry and is one of the most respected providers of workers’ compensation in the state. To be eligible for a dividend, the member must be in good standing with the LRA and the LRA SIF, and have a loss ratio that is equal to or less than 70 percent of premium for the years declared as of March 2, 2015.

“Our members’ commitment to workplace safety paired with management’s consistent focus on efficient and timely claims handling has resulted in this year’s dividend declaration,” added Harris.

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

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. 

LRA Board of Directors elects At Large, new member

Rob King of Pitt Grill Inc. in
Lake Charles is elected to
LRA State Board of Directors.

The Louisiana Restaurant Association (LRA) Board of Directors has elected Rob King to the At Large position of the LRA State Board of Directors during its November meeting in Point Clear, Ala. King’s term will begin January 1, 2015.

King, Vice President of Pitt Grill Inc. in Lake Charles, has been an LRA State Board Director for the past six years. He also serves on the LRA Southwest Chapter Board of Directors and was its president in 2009 and 2010. Additionally, King serves as Chair of the LRA Self Insurer’s Fund for Workers’ Compensation Board of Trustees. He has been an LRA member for 20 years.

King is truly part of his family’s business, having worked for Pitt Grill with his father since the restaurant’s inception in 1972. At age 5, “My job was to pick up [trash in] the parking lot and my payment was a waffle,” King shared.

Darrell Whaley of Taco Bell
in West Monroe is elected as a
director to the LRA State Board.

“Rob’s experience with every facet of the restaurant industry, from busser to prep cook and now vice president, makes him a valuable asset to the LRA’s Executive Committee,” said LRA President & CEO Stan Harris.

Also during its November meeting, the LRA Board elected Darrell Whaley as a new director. His tenure will begin in 2015. Whaley currently serves on the LRA Northeast Chapter Board. He is a Taco Bell operations supervisor in West Monroe, having been employed by the company for the past 27 years.

“The LRA is pleased to welcome Darrell to its Board of Directors. His nearly 30 years of experience in the industry will help us to grow the association,” said Harris.

LRA honors 12 Restaurant Legends at Mr. B's Bistro in New Orleans

Twelve Mr. B's staff members receive the LRA
Restaurant Legends honor for their long-time
service to the restaurant, totaling 335 years. 

Since its inception in 2006, the Louisiana Restaurant Association (LRA) has named individuals across the state with 20 or more years of service at one establishment, Restaurant Legends. Collectively, these individuals have nearly 4,000 years of service to their places of employment, their customers and communities.

In a ceremony Monday, September 15, LRA President/CEO Stan Harris presented the Restaurant Legends honor to 12 recipients from Mr. B’s Bistro in New Orleans. With 335 combined years of service at Mr. B’s, these men and women exemplify the satisfaction of making their jobs a lifelong and rewarding career.  

Cindy Brennan, Managing Partner of Mr. B’s shares, “At Mr. B’s we are a family. We have grown up together and it is a pleasure to work with these fine men and women day after day. Their commitment and dedication have been a huge addition to our success.”

They are:

• Stephen Archacki, waiter, employed for 29 years
• David Boehm, maintenance manager, employed for 27 years
• Ron Canedo, manager, employed for 22 years
• Carlos Castillo, utility worker, employed for 30 years
• Mitchell Dowling, receiver, employed for 28 years
• John Charles “JC” Jackson, waiter, employed for 28 years
• Merlene Jones, accounting/HR manager, employed for 38 years
• Philip “Skip” Lomax, Jr., manager, employed for 33 years
• Michelle McRaney, executive chef, employed for 22 years
• Larry Sherman, manager, employed for 21 years
• Jackie Washington, cook, employed for 25 years
• Keenan White, food runner, employed for 32 years

Mr. B’s longtime General Manager Randy Stein adds, “I am honored by the commitment these individuals have to Mr. B’s Bistro. I salute them for their dedication, hard work, and their mentoring of others. Their years of loyalty and leadership have created a wonderful working environment." 

“We hope to encourage younger workers to follow the examples that each of these special men and women have set for the industry,” said Harris. “It is more than evident that Mr. B’s fosters a sense of pride among their employees, promotes from within and stresses the importance of jobs within the industry.”

Restaurant industry annually devotes September to food safety

The Louisiana Restaurant Association (LRA) joins with the National Restaurant Association (NRA) in raising awareness about food safety during September’s National Food Safety Month. This year’s focus is on the campaign’s 20^th anniversary, with the theme: “National Food Safety Month 20-Year Anniversary: Top 20 Tips.”

 

Throughout the month of September, the LRA will focus on providing restaurant personnel with 20 years of evidence-based education, training and resources needed to make restaurant dining safer for customers.

 

Each week in September, restaurant owners and their employees will receive guidance and techniques from the LRA in its blog: http://lrablogs.blogspot.com, social media channels and its publications on these different topics:

 

• Week 1- Cleaning and Sanitizing
• Week 2- Cross-Contamination
• Week 3- Time-Temperature Control
• Week 4-  Personal Hygiene
• Week 5- Allergens

 

“In its 20^th year, the LRA recognizes now, more than ever, the importance of National Food Safety Month. We are happy to partner with the National Restaurant Association to share valuable tips with our members and the public at large, so that all kitchens are a place where food is prepared and served safely.” said LRA President & CEO Stan Harris.

 

Join the conversation on Facebook and Twitter with #FoodSafetyMonth. For more information and to view videos and activities, visit www.foodsafetymonth.com.

 

National Food Safety Month is sponsored by Anheuser-Busch InBev and SCA, makers of the Tork^® brand of away-from-home paper products.

In the swim: Gulf State seafood catch safe for now

Courtesy of the National Restaurant Association

Businesses fighting to preserve commercial access to seafood fished in the Gulf states scored a big win this month when the Gulf of Mexico Fishery Management Council deferred action on giving over an additional portion of that fish for recreational fishing.

 

The council voted July 24 not to enact Amendment 28, which would have allowed nearly 500,000 pounds of red snapper to be taken out of the commercial seafood market and given to the recreational sector in the next year alone.

“This is a very positive outcome,” said Stan Harris, president and CEO of the Louisiana Restaurant Association. “The work we’ve done over the last two and a half years, the partnerships we created with the state restaurant associations in the four other Gulf states, the Environmental Defense Fund (EDF) and the National Restaurant Association (NRA), has led to this victory, which not only ensures we will continue to serve the indigenous fish that comes from the Gulf, but also reminds people this resource belongs to everyone in the United States – not just the recreational side or commercial fishermen.”

The NRA and its Gulf state partners joined Share the Gulf, a coalition of chefs, restaurateurs, restaurant associations, seafood suppliers, fishermen, consumers and conservationists, last April to help protect commercial access to fish from the Gulf States. The initiative aims to ensure the region’s restaurants and grocery businesses maintain an equitable share of the region’s red snapper catch. In addition to the Louisiana Restaurant Association, the Florida Restaurant and Lodging Association, Texas Restaurant Association, Mississippi Restaurant and Hospitality Association and the Alabama Restaurant & Hospitality Alliance joined forces on the effort.

Scott DeFife, the NRA’s executive vice president of policy and government affairs, said the NRA supports Share the Gulf’s work.

“The fresh, local seafood of the Gulf States is essential to the growth of this area’s economy and its varied foodservice businesses,” DeFife said. “We are committed to helping ensure that this seafood is not only fished sustainably so its population continues to grow, but that the voices of small businesses here, their employees and customers, also are heard. We are very pleased with the council’s decision on this issue.”

The NRA also engaged the governors of the five Gulf states to support local restaurants and restaurateurs in their quest to protect their access to the seafood, asking the governors to “stand with us and support the commercial fishing sector that supplies restaurants in your state[s] and throughout the country.”

“Everyone, from independent chefs to fishermen to state associations, local food advocates and conservationists has been really helpful," said Tim Fitzgerald, the EDF’s director of seafood market strategy. “The restaurant industry was essential in this engagement. They were some of the earliest and vocal supporters on this.”

#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.

LRA members help launch WFF 100k Strong Commitment to advancing women leaders campaign

LRA Members Haley Bittermann, Lauren Brennan Brower,
Karen Coaxum, Anna Tusa, Ti Martin, Susan Spicer, Debbie Pierce,
Katy Casbarian with LRA President/CEO Stan Harris,
 NRA President/CEO Dawn Sweeney, WFF Board Chair Susan
Gambardella and WFF President Hattie Hill. 

Women’s Foodservice Forum (WFF), the nation’s largest nonprofit organization focused on advancing women leaders and gender parity on executive teams , launched the WFF 100K Strong Commitment Campaign, an industry-wide call to action to support the advancement of women leaders, at its annual Executive Summit.  Over 200 foodservice industry leaders and several prominent New Orleans restaurateurs—Haley Bittermann, Ralph Brennan Restaurant Group; Lauren Brennan Brower, Dickie Brennan & Co.; Karen Coaxum, Coaxum Enterprises; Anna Tusa, The Crazy Lobster; Ti Martin, Commander’s Palace, Sobou, Café Adelaide; Susan Spicer, Bayona Restaurant; Debbie Pierce, Bon Ton Café; Katy Casbarian, Arnaud’s & Remoulade Restaurants & French 75 Bar—joined to lend their support to the national campaign.

“Women are significantly under-represented in C-suite and executive teams and we are asking the foodservice industry to create more opportunities for this group,” said Hattie Hill, WFF President and CEO. “We officially launched the WFF 100K Strong Commitment to Advancing Women Leaders Campaign at our Executive Summit in order to enlist industry support in our mission to help create a pipeline of talent to increase representation in the executive ranks of our nation’s second largest industry.“

The WFF 100K Strong Commitment Campaign is designed to spur foodservice leaders nationally to publicly acknowledge the importance of advancing women leaders, as well as:

1. Encourage others to take on and sign the commitment at their company
2. Sponsor women leaders in their organizations
3. Partner with WFF to create leadership development programs that build key competencies.

Women represent 60 percent of first-line food prep managers and service workers, yet only 15 percent of foodservice companies have 30 percent or more of women represented in senior teams. “We all have work to do to achieve our goal of advancing women leaders and the support that we receive will help to reinvigorate and set a path for greater things to come,” said Hill.

The advancement is not only the right thing to do but, according to a study by the American Sociological Organization, there is considerable economic value in better gender-balanced leadership teams, noting that improving gender diversity by a mere one percent leads to a three percent increase in sales.  (Source: http://www.asanet.org/press/20090331.cfm)

Throughout the campaign, WFF will provide resources to help women navigate their road to leadership.  That support began July 28 with the release of a WFF whitepaper entitled – “A Roadmap to the C-Suite.” Sponsored by Rich’s Foods, the whitepaper is the result of a year-long research study that focused on critical factors that influenced the success of women in the C-Suite, including: risk taking, strategic thinking, business and financial acumen and driving for results.

WFF encourages all leaders to log on and sign the WFF 100K Strong Commitment to Advance Women Leaders campaign at www.WFF100KStrong.org. The campaign will run through December 2015.  

Foodservice Industry Statistics

• The restaurant industry is the nation’s second largest private sector employer with a workforce of 13.5 million. (Source: National Restaurant Association)
• The foodservice industry, which includes retail sales, operator purchases and manufacturer shipments, is expected to generate $1.2 trillion in aggregate sales in 2014.  (Source: Technomic). 
• One in 10 people have worked in the foodservice industry at some point in their career
• Today, women represent 51% of the population and influence $12 trillion of the overall $18.4 trillion in global consumer spending (Catalyst), and have always played the lead role in the food choice decisions for her and her family.  (Source: www.catalyst.org/knowledge/buying-power)

ABOUT WFF 

WFF is the industry’s premier leadership development organization with more than 25 years of experience advancing women in the foodservice industry. WFF serves thousands of individuals and hundreds of employers in all segments of the industry including operations, manufacturing, distribution, publishing, consulting, and more. Through highly effective and educational events such as the Annual Leadership Development Conference, Executive Summit and Regional Connects as well as professional development and networking opportunities, WFF delivers competency-based leadership development programs and builds strategic industry connections that make a positive difference in the careers of women in the foodservice industry. For more information, visit wff.org.

LRA Member Henry Coaxum Jr. recipient of McDonald's 365Black Award

Henry L. Coaxum, Jr., a New Orleans business executive and civic leader, is one of this year’s recipients of the McDonald's 365Black Awards. The national awards salute outstanding individuals who are committed to making positive contributions that strengthen the African-American community.

Coaxum was honored at the awards ceremony which will was held Saturday, July 5, 2014, at the Ernest N. Morial Convention Center during the 20^th anniversary of the ESSENCE Festival™ presented by Coca Cola®  in New Orleans.

Coaxum, president of Coaxum Enterprises, Inc., is the owner/operator of seven McDonald’s restaurants in New Orleans. For the past four years, Coaxum has been serving as chairman of the New Orleans Business Alliance -- an appointment by New Orleans Mayor Mitch Landrieu, launching the city’s first-ever public-private partnership for economic development.  He also is serving as treasurer of the city’s Hospital Service District Board that is overseeing the development and operation of a full service hospital in Eastern New Orleans.

"We are excited to recognize these outstanding individuals for their incomparable contributions to the community," said Rob Jackson, McDonald's U.S. marketing director. "Like our honorees, McDonald's is committed to being deeply rooted in the communities we serve 365 days a year. That's why we strive to continually create positive platforms, such as the 365Black Awards, that bring social awareness to areas that are important to our neighbors."

Coaxum is an active member of the Louisiana Restaurant Association (LRA) and serves on the board of trustees for the LRA Self Insurer's Fund, which has served the restaurant and hospitality industry workers' compensation needs for more than 32 years. 

"Henry's commitment to the restaurant industry, his employees, his family and his community is truly remarkable," said Stan Harris, LRA President/CEO. "I am proud to work with him in service to our industry, and especially of his philanthropic dedication to many worthy causes."                                                                        

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.