#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. 

Where does your food go, donation or down the drain?

Increasing food donations to charitable organizations is one of the best ways restaurants can divert material from landfills, according to a new study on food waste.

 

The report, the third conducted by Duke University’s Sanford School of Public Policy and commissioned by the National Restaurant Association, looked at the challenges nearly 600 restaurants in Durham, N.C., face as they try to cut waste, including the barriers that prevent many restaurants from composting and recycling.

This year’s study looked at steps the city of Durham, N.C. and the Association could take to increase interest in food donation programs among restaurateurs. Previous studies looked at how operators could achieve zero waste at their facilities as well as conduct on-premise organic composting.

According to the study, restaurants in Durham are responsible for 50 percent of the 16,000 tons of commercial food waste produced by the city annually. At the same time, nearly 20 percent of its residents suffer from food insecurity or hunger.

“Food waste is a significant concern,” said Jeff Clark, director of the NRA’s Conserve sustainability program. “Between 25 percent and 40 percent of food produced in the United States goes to landfills every year. At the same time, millions of people face food insecurity every day.”

The Duke University study determined that restaurants tend not to donate surplus food because of:

• A lack of awareness regarding food waste and food donation, including where and how to participate, and the benefits.
• Transaction costs, including staff time to arrange donations and costs related to storage and transportation.
• Confusion about food safety and fear of liability and bad publicity.
• A lack of relationships, trust and communication with food donation recipients.

Clark noted that many restaurants donating surplus food to the hungry are eligible for enhanced tax deductions and federal liability protection under the Bill Emerson Good Samaritan Act.

Laura Abshire, the NRA’s director of sustainability and government policy, said the Association is working to help educate restaurateurs better understand the issue of food waste and how they can help reduce it.

Abshire, who also co-chairs the Food Waste Reduction Alliance in Washington, D.C., noted that the NRA has partnered with the Food Donation Connection to increase food donation by restaurants. The organization pairs up restaurants with social agencies to provide food deliveries to people.

“It is important that operators understand that reducing food waste doesn’t have to be daunting or difficult,” she said. “Businesses that donate safe, edible food to food banks and divert that material from the waste stream make a positive impact financially, socially and environmentally across the country.”

Visit the Conserve website to learn more about sustainability in the restaurant industry. Watch this best practices video on food donation for more tips, tools and information.

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. 

It’s not the heat, it’s the humidity. Wait, it’s both of those things

By Wendy Waren, LRA VP of Communications

Summer is here in Louisiana and the temperature is inching its way past the 90s, and still not nearly as hot as it’s going to be in a month or two from now (like you need a reminder). I believe it was the summer of 2012 when a road near the Louisiana Restaurant Association’s headquarters in Metairie buckled from the intense heat and my husband’s steering wheel in his Ford Explorer melted.

 

Speaking of humidity, I read this really interesting article in The New York Times, 3 Ways Humidity Exerts Its Terrible Control Over You, about how humidity impacts our behavior and mood. Apparently, humidity makes us forgetful. Participants in a study had a hard time remembering a series of numbers when it was hot outside. Well, my memory isn’t so good anyway, but with this oppressive heat, I could care less about a series of numbers.

Another way humidity takes its toll on the human body? It makes us lethargic. It zaps our energy. This is a really good explanation for why I struggled to keep my eyes open the other evening and fell asleep on the couch at 7:45 p.m. Lastly, the third point, which I can’t imagine is a bad thing for anyone, humidity make us less anxious. Who among us couldn’t stand to be less anxiety-ridden? In the safety realm though, humidity can weaken alertness. 

The LRA Self Insurer’s Fund (LRA SIF) for workers’ compensation receives a handful of calls annually from plan participants reporting employee heat stress. LRA SIF VP of Loss Prevention Victor Balbuena says it’s probably pretty common, given the type of businesses in the program, but likely, these employees are replenishing their fluids and resting or going home after a heat stress episode.

“Headache, dizziness, fainting, weakness, wet skin, irritability, confusion, thirst, nausea or vomiting are all symptoms of heat stress,” said Balbuena. “Drinking lots of water, at least one pint per hour, wearing light-colored, breathable clothing and taking frequent rest periods in the shade or air conditioning is highly advised.”

It is also a good idea to be sure that your kitchen exhaust fans and supply air systems are working properly as well. The same goes for your line and walk-in refrigeration systems. A little preventative maintenance can save a lot of dollars in lost inventory and frustration. 

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.

LRA Education Foundation awards $61K in scholarships

The Louisiana Restaurant Association Education Foundation (LRAEF) Board of Directors, through its Scholarship Fund, will award $61,000 in scholarships to 30 students to further their post-secondary culinary educations. The students will be presented with their awards at the 2014 LRAEF Five Star Futures Gala August 2, 2014 at the Hilton New Orleans Riverside.

The LRAEF Scholarship Fund was created in 2009 to support the continuing education of ProStart^® students, industry educators and other students with an interest in culinary and hospitality studies. This financial support allows the recipients to pursue post-secondary education in the culinary or hospitality fields, with the goal of having them select Louisiana’s restaurant/hospitality industry as a career choice. Since its inception, the Scholarship Fund has awarded more than $200,000 to deserving students.

The LRAEF/NRAEF ProStart Scholarship is a co-branded scholarship given to students who have, or will receive the ProStart Certificate of Achievement. This year’s recipients are: 

• Liana Aucoin, graduate of Slidell High School, attending Louisiana Culinary Institute
• Sabrina Bodenheimer, graduate of Lakeshore High School, attending the Chef John Folse Culinary Institute at Nicholls State University (second year recipient)
• Wade Bowers, graduate of Sulphur High School, attending  Louisiana Culinary Institute
• Victoria Cart, graduate of Sulphur High School, attending the Chef John Folse Culinary Institute at Nicholls State University (third year recipient)
• Bryan Tyler Day, graduate of West Monroe High School, attending Louisiana Culinary Institute
• Lauren Fendlason, graduate of Hammond High Magnet School, attending the Chef John Folse Culinary Institute at Nicholls State University (second year recipient)
• Jessica Foret, graduate of Grace King High School, attending Delgado Community College
• Tate Jones, graduate of Dutchtown High School, attending Johnson & Wales University
• Peyton Leffingwell, graduate of Destrehan High School/St. Charles Satellite Center, attending Louisiana Culinary Institute (second year recipient)
• Nicholas LoCicero, graduate of Mandeville High School, attending Culinary Institute of America (second year recipient)
• Jordan McClelland, graduate of Dutchtown High School, attending the Chef John Folse Culinary Institute at Nicholls State University (second year recipient)
• Melissa McGuire, graduate of Mandeville High School, attending the Chef John Folse Culinary Institute at Nicholls State University (third year recipient)
• Thien Nguyen, graduate of Dutchtown High School, attending the Chef John Folse Culinary Institute at Nicholls State University (third year recipient)
• Sadie Poche, graduate of Lutcher High School/St. James Career Center, attending the Chef John Folse Culinary Institute at Nicholls State University
• Hillary Scott, graduate of Allen High School (Texas), attending the Chef John Folse Culinary Institute at Nicholls State University (third year recipient)

The General Hospitality Scholarship is a scholarship given to students who are currently enrolled or have been accepted in a hospitality or culinary degree seeking program. This year’s recipients are:

• Traci Andely, graduate of Baton Rouge Magnet High School, attending Louisiana Culinary Institute
• Sunni Authement, graduate of South Terrebonne High School, attending the Chef John Folse Culinary Institute at Nicholls State University
• Nicole Biddy, graduate of Gueydan High School, attending Louisiana Culinary Institute (second year recipient)
• Lindsey Carroll, graduate of Lutheran High School of Greater New Orleans, attending the Chef John Folse Culinary Institute at Nicholls State University
• Thaddeus Christy, graduate of Baton Rouge Magnet High School, attending Louisiana Culinary Institute
• Garrett Couvillon, graduate of Marksville High School, attending Louisiana Culinary Institute
• Rachel DeFelice, graduate of Grace King High School, attending the Chef John Folse Culinary Institute at Nicholls State University
• Tashira Green, graduate of Zachary High School, attending the Chef John Folse Culinary Institute at Nicholls State University
• Brooklyn Hawkins, graduate of H.L. Bourgeois High School, attending Louisiana Culinary Institute
• April Lee, graduate of East St. John High School, attending the Chef John Folse Culinary Institute at Nicholls State University (second year recipient)
• Keiyana Price, graduate of New Iberia Senior High, attending Louisiana Culinary Institute (second year recipient)
• Shelby Smith, graduate of False River Academy, attending Louisiana Culinary Institute
• Christian Sturgeon, graduate Zachary High School, attending Louisiana Culinary Institute
• Nicole Washington, graduate of Ursuline Academy, attending Louisiana Culinary Institute
• Marcus Williams, graduate of Scotlandville Magnet High School, attending Louisiana Culinary Institute

For the second consecutive year, top applicant Nicole Biddy is also this year’s Jim Funk Scholarship Award Winner. The LRAEF’s most prestigious award, the scholarship is named for former LRA President & CEO Jim Funk, who retired in 2010 after 30 years of service. Funk is a LRAEF co-founder and culinary education champion.

“The best part of my responsibilities as Chair of the LRA Education Foundation is to have the opportunity to reward students for their hard work,” said LRAEF Chair Helen LeBourgeois. “I have no doubt that these individuals will use these scholarships to strengthen the foodservice and hospitality industries in the coming years.”

ProStart Educator of the Year Carolyn Senac is
recognized at the NRA Educational Foundation
Educator of Excellence Awards Dinner in May. 

The night will also feature the LRAEF honoring its ProStart Educator of the Year, Carolyn Senac of Mandeville High School. Senac was also recently recognized, along with her counterparts from across the country, at the National Restaurant Association’s annual NRA Show in Chicago this past May, for this exemplary dedication to the ProStart program.

The LRAEF would like to thank its annual partners, whose financial assistance makes the LRAEF Scholarship Fund a reality: 5 Diamond: Acme Oyster House, Auto-Chlor Services, Louisiana Hospitality Foundation, Louisiana Restaurant Association and Louisiana Seafood; 4 Diamond: Performance Foodservice-Caro; 3 Diamond: Atmos Energy, Camellia Brand, Drago’s Seafood Restaurant, Louisiana Culinary Institute, New Orleans Wine & Food Experience and Raising Cane’s Chicken Fingers; 2 Diamond: Chef Paul Prudhomme’s “Sea of Hope,” Louisiana Gas Association and Whole Foods Market and 1 Diamond: Entergy. Also, the LRAEF extends special recognition to all LRA chapters that support ProStart and the LRAEF through its various philanthropic activities throughout the year.