LRA first approved by ATC for Online Server Permit Training

The Louisiana Restaurant Association is pleased to announce ServSafe Alcohol Online. For the first time in Louisiana, individuals can now obtain their Responsible Vendor Permit, or bar card, by completing the two-hour course online 24-7—it’s fast, convenient and state approved.

ServSafe Alcohol is a vital, practical and current responsible alcohol service training program that includes Louisiana alcohol regulations. The ServSafe Alcohol for Louisiana Online Program is approved by the Louisiana Office Alcohol & Tobacco Control and the Responsible Vendor Board. By providing practical knowledge and best-in-class resources, ServSafe Alcohol helps servers put knowledge into action when it matters most. That makes ServSafe Alcohol the smart training solution for every server and every operation. 

Online Learning Benefits

Convenience. Traditional training relies on instructors presenting materials at a specific time and location. Online training enables workers to learn in the office or at home, and allows the flexibility of scheduling the training when it is most convenient.

Pace of Learning. One fundamental advantage of online training over synchronous (real time) training is that a student can learn at his own pace. Comprehension quizzes at the end of each training module test knowledge before moving on to the next module and allow students to review portions of training materials before moving on to new chapters.

Presentation. Online training courses can be supplemented by on-screen graphics, short videos, which may accelerate learning for some participants.

Consistency. One of the advantages of online training is consistency of the message. In-person training is different as trainers may deliver their material differently or adjust the course content from one session to another as they see fit. Thus, no two students are guaranteed that they will receive the exact same training.

Visit www.laserverpermit.com today to take your alcohol server course.

The National Restaurant Association’s ServSafe Alcohol Online Course is a convenient and easy training solution that prepares bartenders, servers, hosts, bussers, valets, bouncers and all front of the house staff to effectively and safely handle difficult situations in the operation. Knowledgeable, responsible alcohol service is a priority for every operation. That’s why ServSafe creators teamed up with experts in the beverage, foodservice, medical, insurance, legal, academic and regulatory industries to develop our comprehensive program. The online program is built by the same creators as the highly-regarded ServSafe food safety program, protecting you for nearly 40 years.

NRA launches second annual Kids LiveWell Recipe Challenge

The National Restaurant Association (NRA) is now accepting submissions for its second annual Kids LiveWell Recipe Challenge, an initiative aimed at showcasing restaurant and foodservice companies’ culinary ingenuity of creating healthful options for children. Sponsored by founding partner McCormick For Chefs®, the Food Away From Home Division of McCormick & Company, and Healthy Dining’s team of registered dietitians, the Challenge takes an “industry tested, kid approved” approach with a panel of food and nutrition professionals selecting finalists and elementary school students choosing the winners.

“We received a tremendous response for the inaugural year of the Kids LiveWell Recipe Challenge,” said Joan McGlockton, vice president of industry affairs and food policy for the National Restaurant Association. “This contest is a great way for restaurant and foodservice companies of all sizes to receive recognition for their important efforts in kids’ nutrition. As this top trend in the restaurant industry continues to grow, we are looking forward to building on last year’s success.”

Megan Ford, vice president, sales and marketing US Industrial Group, McCormick & Company noted, “Actively supporting the Kids LiveWell Recipe Challenge again with the NRA is fully in line with our company’s commitment of ‘Inspiring Healthy Choices.’ This contest reflects an important industry movement and dovetails perfectly with our desire to celebrate foodservice professionals who are passionate about creating healthful and flavorful menu choices for kids.”

To participate in the Kids LiveWell Recipe Challenge, restaurant and foodservice operators should submit one or more recipes from their children’s menus that meet the nutrition criteria from Kids LiveWell, which are based on the USDA dietary guidelines. Operators/chefs may participate in four categories: Independent restaurant or company with fewer than 20 units; Multi-unit company with more than 20 units; Contract Managed Food Service; and Independent Noncommercial Food Service.

The deadline to submit recipes is December 15, 2013. The winners will be recognized at the 2014 National Restaurant Association Restaurant, Hotel-Motel Show (May 17-20, 2014 in Chicago).

The Challenge is a complement to the Kids LiveWell program, which the NRA launched in collaboration with Healthy Dining to help parents and children find healthful menu options when dining out. To date, more than 140 brands representing over 41,000 restaurant locations nationwide are participating in Kids LiveWell.

“Food preferences are established at a young age and continue to expand as children grow, so the restaurant industry is playing an important role in developing new enticing Kids LiveWell recipes and menu choices that ultimately contribute to a healthier generation of kids,” said Anita Jones-Mueller, MPH, president of Healthy Dining. “It is exciting to see the number and variety of Kids LiveWell choices continue to grow on HealthyDiningFinder.com.”

For details on submitting recipes, nutrition criteria and contest rules, visit Restaurant.org/Recipe.

LA Tax Amnesty 2013: Fresh Start program runs through Nov. 22

Louisiana Tax Amnesty 2013: A Fresh Start is a two month period for individuals and business taxpayers to bring delinquent tax accounts up to date by clearing unpaid tax bills and filing overdue state tax returns. It is a completely voluntary program that began on Sept. 23 and ends Nov. 22, 2013.

Taxpayers in the following categories are eligible to apply for amnesty:

• Taxpayers who failed to file a tax return or report
• Taxpayers who failed to report all income or all tax, interest and penalties that were due
• Taxpayers who claimed incorrect credits or deductions
• Taxpayers who misrepresented or omitted any tax due
• Certain taxpayers under audit or in administrative or judicial litigation

Taxpayers involved in a criminal investigation or criminal litigation for taxes administered by the Louisiana Department of Revenue (LDR) do NOT qualify for the Fresh Start program.

Amnesty may be applied to all taxes administered and collected by LDR except: motor fuel taxes, prepaid 411 sales tax, oil field restoration (oil); oil field restoration (gas), inspection and supervision fee and penalties for failure to submit information reports that are not on an underpayment of tax (i.e., withholding L3 penalty).

The program applies to tax balances due prior to Jan. 1, 2013. You are eligible for Fresh Start even if LDR currently has a garnishment on your wages or a levy on your bank account, provided you pay the amnesty amount due during the amnesty period. You should contact LDR so that the garnishment or bank levy can be released after full payment.

Some taxpayers in special circumstances do not qualify for amnesty. LDR can assist you in determining if you qualify. If you have never filed a Louisiana tax return, you must file all outstanding tax returns, pay the tax and 50 percent of the interest balance owed.

If you have filed a petition for bankruptcy, you may participate in the Fresh Start program. Consult with an attorney to determine if the Fresh Start program would benefit you.

If you have questions about Louisiana Tax Amnesty 2013: A Fresh Start, visit www.ldrtaxamnesty.com. If you need additional amnesty applications, call the Fresh Start Customer Service Line at (866) 782-9241 Monday through Friday between the hours of 8:30 a.m. to 8:30 p.m.

More than 1,300 employers sign up for NRA's notification tool

Health insurance exchanges, the centerpiece of the 2010 health care law, have opened, and individuals have begun enrolling in insurance plans for 2014. Restaurants, like all other employers covered by the Fair Labor Standards Act, must give written notice about the health insurance exchanges to new and existing employees.

The National Restaurant Association’s online Notification Tool makes the notification process easy. More than 1,300 restaurateurs have signed up for the Notification Tool in the past month.

The Notification Tool, which is available exclusively to NRA members, offers:

• An easy way for employers to notify employees about the new, government-run health insurance exchanges
• Simple online registration that guides employers through the ACA-required information process
• Stored employee notification for employer tracking and proof of notification
• Peace of mind that employees have been properly notified.

Corner Bakery Café is part of the growing number of companies that are using the NRA’s Notification Tool to fulfill their requirements under the health care law.

“We’ve found the Notification Tool to be a great resource for communicating with our managers and home office employees,” said Denise Clemons, Corner Bakery Café’s senior vice president for people resources. “The tool is user friendly, easy to understand, and the team at the NRA worked diligently to help us set it up.” 

 

Even if you've missed the Oct. 1, 2013 deadline to notify your employees of the health care exchanges, you are still obligated to do so.

Gulf oyster popularity increases; safety measures stepped up

Across the nation, millions of Americans love the rich and succulent flavors of the Gulf of Mexico oysters. Available throughout the year, the shellfish provide decadence without the guilt as a low-calorie protein that is an excellent source of zinc, vitamin B-12 and omega-3 fatty acids.



The Gulf of Mexico waters produce the world’s best oysters due to the nutrient-rich waters in which they were raised and harvested, yielding more than 500 million pounds of in-shell oysters each year. The Gulf Coast oyster community currently produces nearly 65 percent of all oysters commercially harvested in the United States.

The oysters from the Gulf Coast are delightful to enjoy both raw and cooked. However, it’s important for oyster enthusiasts to understand the potential risk associated with eating raw shellfish, including Gulf of Mexico oysters.

Vibrio vulnificus is a naturally occurring bacteria that normally lives in warm, salty seawater and can be contracted by consuming raw seafood or allowing an exposed wound to come in contact with affected water. In at-risk consumers, such as those with liver disease, diabetes or a weakened immune system, vibrio vulnificus can be life threatening.

Gulf Coast oyster processors have taken the lead in developing new post-harvest processes technologies to ensure safer alternatives to traditional raw oysters for at-risk consumers. These processes reduce any present vibrio vulnificus to non-detectable levels allowing oysters to be consume safely without cooking.

Three post-harvest treatment processes currently are being practiced at Gulf Coast seafood processors: individual quick-freezing (IQF), low-heat pasteurization or heat-cool pasteurization (HCP), and high-hydrostatic pressure (HPP) and irradiation. Though each process is very different, all reduce risk and increase safety for at-risk consumers.

Restaurants serving oysters must visibly post the following statement in two of three spots--on one of the walls and either on each menu or at each table:

There may be a risk associated with consuming raw shellfish as is the case with other raw protein products. If you suffer from chronic illness of the liver, stomach or blood or have other immune disorders, you should eat these products fully cooked.
 

The Louisiana Restaurant Association makes these signs available to members both printed and electronic as a member service.

Gulf of Mexico oysters are delectable any way you enjoy them—raw, baked, broiled, chargrilled, fried and everything in between. The Gulf Seafood Marketing Coalition encourages at-risk consumers to enjoy Gulf of Mexico oysters fully-cooked or post-harvest processed.

LRA invites restaurateurs, chefs to join Share the Gulf coalition

As a member organization of the recently created Share the Gulf coalition, the Louisiana Restaurant Association is actively advocating for equitable allocation for some of the Gulf’s most sought after fish. We invite you to join the Share the Gulf coalition.

The Louisiana restaurant industry wants and relies on fair and sustainably managed fisheries in the Gulf of Mexico. This means equal consideration for restaurant and consumers as well as fishermen. We recognize that recreational anglers currently face harsh rules on favorites like red snapper, grouper and others. At the same time, fishermen, seafood providers, restaurant owners and chefs with Share the Gulf are asking: How does taking fish from consumers help solve the problems facing anglers?

In the Gulf of Mexico the red snapper allocation between commercial and recreational fishing is just about even (51% commercial and 49% recreational). The recreational interests have sought as the total catch increases to allocate more of it for recreational fishing. The LRA supports today’s allocation percentages whether based on the current allowable catch or any future allocation increase.

There is an important fact being overlooked. Recreational and commercial fishermen harvesting red snapper have seen a 70 percent jump in the amount they’re allowed to catch in just the past five years. Commercial fishermen, seafood businesses and consumer are reaping benefits because the management plan works (and helps promote fish population recovery).

Unfortunately, angling seasons continue to shrink, regardless of the 70 percent more fish, because the underlying recreational management plan remains broken. Anglers are understandably angry, but assigning them more fish (reallocation) won’t help. Instead, it hurts more people and more businesses. It’s already difficult for many chefs to source many options for fresh Gulf fish and this would make it even harder.

Many of us enjoy recreational fishing with our families and friends, and we want our children to experience catching their own dinner. We also know that many recreational fishermen enjoy ordering fresh local fish in Gulf seafood restaurants.

Recreational fishing is important to the economy and so are the small businesses tied to the “commercial fishery” and the “supply chain” like restaurants, grocery stores, distributors, shippers and others.

Let’s talk about solutions and new management options. Let’s talk about what everyone’s goals are and how we can achieve them together. Let’s stand up together and ask the Gulf of Mexico Fishery Management Council to focus their attention on recreational management plans that will actually extend seasons over the long-term, improve data collection and reporting and enhance sustainability.

Through the Share the Gulf coalition, we hope to work with recreational fishermen throughout the Gulf to find productive long term solutions for this shared resource.

Join the Share the Gulf coalition today!

Restaurateurs across the country call on Congress to end government shutdown, raise debt ceiling

The National Restaurant Association announced the launch of a broad-based grassroots effort among its members, urging Congress to end the government shutdown and raise the debt ceiling in order to maintain economic confidence.

“The restaurant industry provides opportunities to over 13 million Americans, and the ability to sustain business while maintaining consumer confidence is greatly impacted by our nation’s economic health,” said Scott Defife, Executive Vice President of Policy and Government Affairs, the National Restaurant Association. “The debate over government funding and the debt ceiling, while important, is cutting into restaurant operators’ bottom-line every day the government remains closed. The shutdown is negatively impacting the livelihood of our restaurant customers and our workers. Congress must act now to end the government shutdown and restore economic certainty.”

The NRA is directing its members to  America’s Restaurant Advocates initiative, an industry-wide, national grassroots advocacy program that connects restaurateurs with elected officials on issues critical to the industry. The Association is encouraging restaurant operators to sign a letter and share their personal stories with their elected officials.

Ahead of the Oct. 1 shutdown, the NRA, along with more 250 other organizations, called on Congress to pass a continuing resolution to fund the federal government into the next fiscal year, raise the debt limit, reform entitlement programs, and tackle tax reform. In a joint letter, the groups said that government shutdowns can cause even more uncertainty in a fragile economy.

In his recent Economist Notebook, the NRA’s Chief Economist Bruce Grindy noted that both consumers and restaurant operators already had low expectations for the economy, and the shutdown will only add to the uncertainty in the months ahead.

Only 23 percent of restaurant operators said they expected the economy to improve in six months, according to the NRA’s September 2013 Restaurant Industry Tracking Survey. Another NRA survey found that only 21 percent of consumers said they expected the nation’s economy to be better in the next six months.