..
FEAST AT THE TABlE I
55TH ANNUAl lOUISIANA FOODSERVICE
EXPO SEMINAR SCHEDULE UNVEILED
ghe Louisiana Foodservice EXPO is the largest, most complete
industry event in the Gulf South region and this
year will be no exception. With hundreds of ~
exhibitors featuring a wide range of industry products and
services, you won't want to miss this cutting-edge exposition at ~r ~ ~~
the New orleans Moriai convention center. ~ ~v~
Many seminars, most free with your name badge, will be available 11
to educate you about the latest restaurant industry trends, which o
in tum will further develop the hospitality industry as a whole. ~j )
There will be a varied menu of seminars to choose from, each CxJ ~
one addressing current needs among foodservice professionals. Jab{£
Take a look at some of our featured seminars:
SATURDAY, AUGUST 2
Kill them with KindnessCustomer
Service that Cooks
Bruce Wilkinson
Noon - 1 p.m. Show Floor - Hall J
With more than 22 years as a professional motivational
speaker/ Bruce Wilkinson works with associations/
schools and government agencies/ to name a few/ to
assist in improving customer service. Wilkinson is a
speaker with a point and uses a little humor, lots of
enthusiasm and a wealth of information to help you
establish an effective and positive customer serviceoriented
workplace. free with name badge
How to Avoid Getting Sued
Alan Yacoubian, LRA Attorney
1 :30 - 2:30 p.m. Show Floor - Hall J
A common sense approach to avoiding lawsuits and
keeping both customers and employees happy and loyal.
free with name badge
Seasonal Buying Guide for Seafood
3 - 4 p.m. Show Floor- Han J
Harlan Pearce/ owner of Harlon/s LA Fish/
has spent a lifetime working in the
seafood industry. In this needto-
know session/ you will
learn when your favorite
catch is available and how
much to orderto get the best price.
free with name badge
SUNDAY, AUGUST 3
Catering Clinic with Nanci Easterling
Noon - 1 p.m. Show Floor - Hall J
From dinner for two to 12/000/ owner of Food Art
a premier catering and event-planning company in New
Orleans/ Nand Easterling has grown her catering business
by and large by trial by fire. Easterling has more than
20 years of experience and her love of catering marries
her creativity and her financial acumen. She will share
some of her trade secrets with seminar attendees in this
session. free with name badge
continued on page 3
Inserts included in this issue of Restaurant Report:
• Education Seminar Schedule
• 2oos Legislative Essentials
Restaurant Report I 1 I April 2008
The official newsletter of the
Louisiana lfes.taurant Association
2700 N. Arnoult Road
Metai~ lA 70002
(800) 256-4572
(504) 454~2277
Fax: (504) 454-2299
E-mtlil: info@LRA.org
www.LRA.org
A MESSAGE FROM THE
PRESIDENT & CEO
ghe 2008 Regular Legislative Session
began March 31 and ends June 23 and
so far we've seen bi1ls relating to trans
fat and menu labeling. These issues, among
others like workers' compensation reform
and the creation of the Louisiana Workforce
Commission will have the LRA staff quite
busy during the next two and a half months.
During the Fall of 2007, LRA members and
staff extensively interviewed candidates for
the Louisiana House of Representatives and
the Senate. This enormous undertaking had
an outcome of 100 endorsements, of which
87 candidates were elected. Going into the
session with such solid groundwork will give
us an advantage given the large number of
freshman legislators.
The LRA will actively monitor all bills
positively and negatively affecting the
industry. I'm sure we will contact you several
times requesting you to contact your legislator
on key issues. The LRA has a Key Contact
Program for members who are politically
active and allows the LRA to stay in touch
with members and their legislators more
effectively. If you have a personal relationship
with legislator, please fill out the form found
in this issue.
We may call you during the next few months
to contact your legislator about issues
important to the restaurant industry and your
business. Remember, what we do together
does make a difference.
Restaurant Report I 2 I April 2008
.. ....O...t.h..e..r.. .E..X...P..O... .s..e..m...i.n..a..r..s. ..i.n..c..l.u..d..e..:. ...
FRIDAY, AUGUST 1
ServSafe® Sanitation
Certification Seminar
9 a.m.- 5 p.m. Room #283
This seminar provides an in-depth knowledge of
sanitation principles and ways to apply them in practical
operational situations. ServSafe® centers on reducing
your liability through handling techniques, safety systems
and training and supervising employees. Register at least
two weeks prior to seminar. Call Laurie at !8001256-
4572 or 15041 454-2277 for registration information.
Cost LRA Members $99- Non-Members $I 50
SATURDAY, AUGUST 2
ServSafe® Sanitation
Certification Seminar
9 a.m. - 5 p.m. Room #283
louisiana's BEST© Alcohol
Server Training
1 0 a.m. - Noon Room #284
Louisiana's BEST©, a state approved server training
Glass, equips you with the knowledge, confidence and
tools to serve alcohol successfully and responsibly. The
Louisiana's BEST© training program will help you and
your co-workers responsibly serve alcoholic beverages
as part of the total service experience you provide to
your guests. You must have a valid form of identification
to be admined into this seminar. Register at least one
week prior to seminar. Call Laurie at 1800)256-4572 or
1504)454-2277 for registration information.
Cost LRA Members $25- Non-Members $40
How Technology Can Increase Your
Sales & Profitability
Time & Room - TBD
Mississippi Hospitality and Restaurant Association's
Mike Cashion, Executive Director, and Grady Griffin,
Director of Education & Training, will provide important
information about e-mail marketing, point-of-sale
management and managing by financial statements.
Free with name badge
SUNDAY, AUGUST 3
louisiana's BEST© Alcohol
Server Training
1 0 a.m. - Noon Room #284
Credit Cards-Protecting Your
Customers & Your Business
1 :30 - 2:30 p.m. Show Floor · Hall J
Specializing in technology
applications serving the
hospitality industry,
this informative
workshop will
give restaurant
operators the lowdown
on PC! compliance. In
this session, you will learn from
the experts how to prevent your
customers and your business from becoming the victim
of credit card fraud. Free with name badge
MONDAY, AUGUST 4
Food Safety Recertification Exam
9- 11 a.m. Room #291
This certificate meets the training and testing
requirements needed to obtain the Department of
Health and Hospitals Food Safety certificate. A copy
of your ServSafe® certificate or State Food Safety
certificate, not to be expired more than six months,
is required to take the recertification exam. If you fail
to pass the exam, you will need to take the all day
ServSafe® class. Register at least two weeks prior to
the exam. Call Laurie at l504) 454-2277 or l800l256-
4572 for registration information.
Cost: LRA Members $75- Non-Members $!00
Employ_ees:
The XYZ's of the New Generation
Presented by the louisiana Restaurant
Association SeH Insurer's Fund
9 a.m. - 1 0:00 p.m. Room #287
Attendance at this seminar satisfies one of the three
requirements for the LRA/SIF's 5% Safety Credit. Come
learn valuable techniques to assist you in properly
hiring, training and z managing today's
employees. From Baby
Boomers to Generation
Y, you will hear which ls generation would be the
best employee for your
specific job positions.
Free with name badge
continued on page 11
April 2008 I 3 I Louisiana Restaurant Association
FEBRUARY
ASSOCIATION
HIGHLIGHTS
• The LRA received 26 membership
applications for the month of February.
Three new members signed up on the LRA's
website. The 2008 new member goal is
468.
• Dues income for the month of February
was $122,865, a 3.67 percent increase
over February 2007. Our goal for 2008 is
$1,154,646. Total dues income year-to-date
through February 29 is $360,187.10, a 4.51
percent increase over the same period last
year.
• HostPAC contributions for the month of
february were $4,202.60. The HostPAC goal
for 2008 is $76,100, and we are at 18.08
percent of our annual goal.
• At the close of February, the total masterbilling
units were 3,294, compared to 3,264
in February 2007, a 0.8 percent increase.
• During the month of February, the
LRA certified 50 food handlers in the
ServSafe® sanitation program and 220
servers in Louisiana's BEST© alcolrol training
program.
• During the month of February, the
LRA website had 790,543 hits, averaging
27,260 per day and 54 percent increase over
423,320 in february 2007. There-were 1,565
unique {first-time) visitors during february.
YOUR NEWS IS
GOOD NEWS
Frank Bruni, The New York Times restaurant
critic, has chosen Donald Link's Cochon
as one of his top 10 best new restaurants
in the United States. Source: The New York
Times, February 27, 2008
Congratulations to the Brennan Family of
New Orleans! The owners and operators
of restaurants such as Commander's
Palace, Cafe Adelaide, Palace Cafe and
Ralph's on the Park, received the Hall
of Fame Award from the Culinary
,·
Institute of
America in
New York City,
March 27,2008.
The Louisiana Restaurant
Association would like
to thank the following
establishments for hosting
training classes during the
month of March.
SERVSAFE® SANITATION
CERTIFICATION CLASS HOSTS
Audubon Institute • New Orleans
Sam's Town Casino & Hotel • Shreveport
Holiday Inn & Suites • Monroe
Holiday Inn Convention Center • Alexandria
Dan's Seafood & Steakhouse • Baton Rouge
louisiana Technical College • Lafayette
Sowela Technical Community College
• Lake Charles
LOUISIANA'S BES'f©ALCOHOL
SERVER TRAINING CLASS HOSTS
Audubon Institute • New Orleans
Boomtown Casino • Harvey
Outback Steakhouse • West Monroe
Waterfront Grill • Monroe
The Atrium Hotel • Monroe
Dave's Cajun Kitchen • Houma
Ernest's Orleans Restaurant • Shreveport
Albasha Greek & lebanese Restaurant
• Shreveport
Seafood Safley & Deli • Covington
Outback Steakhouse • Alexandria
Drago's Seafood Restaurant • Metairie
Trejo's • Shreveport
FOOD SAFETY
RECERTIFICATION EXAM
Holiday Inn & Suites • Monroe
Sam's Town Casino & Hotel • Shreveport
Bailey's Seafood & Grilt • Lafayette
Restaurant Report I 4 I April 2008
CHAPTER NEWS
The Acadiana Chapter held its general membership meeting March 17 at Victor's
in Lafayette with 22 members and guests in attendance. The 3rd Annual A Night
of Red and White fundraiser will be held Thursday, April 10 at the University of
Louisiana-Lafayette Alumni House. Dividends will be distributed at the general
membership meeting Monday, April 21. For more information,
contact Dianne Guidry at (337) 234-5935 or dcglft@aol.com.
The Greater Baton Rouge Chapter held its general membership meeting March
18 at Mike Anderson's Seafood in Baton Rouge with over 60 members and guests
in attendance. Save the date! The Greater Baton Rouge Chapter Silent Auction is
Monday, June 23 at.Juban's Restaurant. For more information,
contact Courtney Waguespack at (225) 673-9641 or courtneyt@LRA.org.
The Bayou Chapter held its general membership meeting March 17 at Tampico
Mexican Restaurant in Morgan City with 20 members and guests in attendance.
Bayou's next meeting will be Monday, April 21 at Dave's Cajun Kitchen, where
dividends will be distributed. For more information, contact Joel Treadwell at
(985) 871-4393 or joelt@LRA.org.
The Cenla Chapter will hold its general membership meeting and crawfish boil
Wednesday, April 16 at Tunk's Cypress Inn on Kincaid Lake. Dividends will be
distributed. For more information about other chapter events, visit the chapter
website at www.cclra.com or contact Jamie LeMoine at (318) 793-4570 or
lernoinelra@aol.com.
The Greater New Orleans Chapter held its board meeting March 19 at the
Embassy Suites. The 7th Annual Taste of the Town was April 4 at Lafreniere Park
and was a huge success. For more information, contact Pam St. Pierre at
(504) 454-2277 or parns@LRA.org.
Th~ Northshore Chapter held its general membership meeting March 18 at the
Northshore Harbor Center in Slidell with 16 members and guests in attendance.
Senator A. G. Crowe was the featured speaker and dinner was provided by Patton's
Catering. The Northshore Chapter's Ultimate Wine Experience was April7 at
Benedict's Plantation in Mandeville and was a great event. For more information,
contact Joel Treadwell at (985) 871-4393 or joelt@LRA.org.
The Northeast Chapter held its general membership meeting March 3 at the West
Monroe Civitan Hall with 7 5 members and guests in attendance Riverside Coney
Island catered the event. ProStart® student Lauren Ogles .was in. attendance and
gave an update of the ProS tart® Invitational. The next meeting will be Dividend
Night at Catfish Cabin, Monday, April 14. For more info, contact Patsy Rials at
(318) 322-3356 or phrials@bayou.com.
The Northwest Chapter's general membership meeting March 18 was a crawfish
boil at Becca's Steak and Seafood with 46 members and guests in attendance.
Northwest's next meeting will be Tuesday, April 22 at Don's Seafood &
Steakhouse in Shreveport with the LRA' s Jim Funk in attendance. Dividends will
be distributed. For more info, contact Gretchen Boothe at (318) 425-4548 or
gboothe@ bellsouth.net.
The Southwest Chapter held its board meeting March 3 at the Southwest
Convention & Visitors Bureau in Lake Charles. Dividends will be distributed
Monday, April14 at the general membership meeting. For more information,
contact Dianne Guidry at (337) 234-5935 or dcglft@aol.com.
April2008 I 5 I Louisiana Restaurant Association
New Orleans CityBusiness is looking for the state's
culinary leaders in 12 different categories.
CityBusiness will identify the top 50 professionals in the culinary industry
based on cuisine, business success and community involvement. This event 1s
open to applications statewide. Honorees will be recognized during a cocktail
event july 31 at the New Orleans Museum of Art.
Award Categories
EXECUTIVE CHEF
SOUS CHEF
PASTRY CHEF
SOMMELIER
MAITRE 'D
NEW REST AU RANT
OWNER
RESTAURANT LEGEND
(CAREER ACHIEVEMENT AWARD)
BEST NEIGHBORHOOD ESTABLISHMENT
BEST FINE DINING ESTABLISHMENT
CATERER
BEST CASUAL UPSCALE
DINING ESTABLISHMENT
ENTRIES ARE DUE MAY 15
Nomination forms can also be submitted at
www.neworleanscitybusiness.com.
To nominate restaurant peers
contact Christian Moises
with New Orleans CityBusiness.
111 Veterans Blvd.
Suite 1440
Metairie, LA 70005
Fax: 504-832-3550
email: christian.moises@nopg.com
When nominating,
please be prepared to
provide specific information
about the culinary industry
professionals and/or
establishments of choice.
EVENT TICKET SAlES:
Individual Ticket- $85
EVENT DATE:
5-8 p.m. • July 31
New Orleans Museum of Art
All tickets must be prepaid.
Tom Misener 800-387-7450
tom.misener@dolanmedia.com
Proceeds benefit the LRA Education
Foundation ProStart® Program.
Restaurant Report I 6 I April 2008
HIRING TEENS REQUIRES
SPECIAl PROVISIONS
igh school students statewide will soon be applying for summer
employment in the foodservice industry. If you employ minors in your
restaurant, take a minute to familiarize yourself with Louisiana's minor
labor laws before you hire.
Louisiana students under the age of 18 are required to have an employment certificate.
The superintendent of schools issues employment certificates during the
summertime, or the principal will issue the certificate while school is in session. In
order to receive a certificate, the prospective employer and the minor's legal guardian
must both sign a completed notice of ~~Intention to Employ Minors Under 18"
form. These forms are available through the principal's office at any school or from
the Louisiana Restaurant Association at no cost.
THE FOllOWING GUIDELINES RESTRICT THE TYPE AND DURATION
OF WORK THAT MINORS CAN PERFORM:
• Minors 14 to 17 years of age must have an employment certificate or work permit in order to
be employed.
• No minor under the age of 14 years may be employed, permitted or suffered to work, including
by their parents.
• Employees under 16 years of age shall not operate a motor vehicle, power machinery, grinding
machine, mixing machine, meat slicer/saw, elevator, automatic elevator or engage 1n cooking
afld baking !except at soda fountains, lunch counters, snack bars or cafeteria serving counters}.
• Employees under 18 shall not operate power machinery, meat slicer/saw or elevator.
• An individual must be 1 8 or older to serve alcoholic beverages.
• Minors under 16 are not to be employed, permitted or suffered to work in any gainful occupation
more than 8 hours in one day and not more than 6 consecutive days in one week.
• Minors under 16 are not to be employed to work in any gainful occupation except agriculture
for more than 40 hours in any one week.
• Minors under 16 are not to work more than 3 huurs each day on any school day and no more
than 18 hours in any week wtren school is in session.
• If any minor works more than 5 hours continuously, he or she must have a meal period of at
least 30 minutes.
• There are no time standards for minors 16 and 17 years of age regarding the number of hours
worked per day or per week.
DURING THE PAST THREE YEARS, THE FOLLOWING CHANGES HAVE BEEN
MADE IN REGARD TO THE LAWS THAT APPLY TO HIRING MINORS:
• Minors shall receive an eight-hour rest break at the end of each work day, before the commencement
of the next day of work.
• Minors under 16 who have not graduated from high school cannot be employed, or permitted,
or suffered to work between the hours of 7 p.m. and 7 a.m. prior to the start of any school
day, or between the hours of 9 p.m. and 7 a.m. on any day.
• No minor 16 years of age who has not graduated from high school can work between the hours
of 11 p.m. and 5 a.m. prior to the start of any school day.
• Minors 17 years of age who have not graduated from high school cannot work between midnight
and 5 a.m. prior to the start of any school day.
Further information about employment of minors can be found
the Louisiana Department of Labor Web site, wurw.laworks. net,
. 9r through the LRA Comm.un1 l · t t "'r M) 4 4-22.7....7,_ __. ........
April 2008 I 7 I Louisiana Restaurant Association
CAUTION: INCREASED PENALTIES
FOR IMMIGRATION VIOLATIONS
By Martha Velasco Suarez (Hou..'iton)
Effective March 27, 2008, the Department of Homeland Security increased
penalties levied on employers for various employment-related immigration
violations by approximately 25 percent in order to keep up with rising inflation.
Some examples of the new penalties are as follows:
VIOLATION OLD PENALTY NEW PENALTY
First knowledge of employment
of an 'Unauthorized alien $275 $375
First violation maximum $2,200 $3,200
Multiple violations
maximum penalty $11,000 $16,000
All penalties are assessed on a per-alien basis. Most of the penalties were last adjusted in
1999. For a copy of the Final Rule/ which includes a bmakdown of all affected adjustments,
please go to wwu.J.laborlawyers.com. For more information contact the author by
email at mvelascosuarez@laborlawyers.com or call {713) 292-0150.
THE EEOC IS PARTYING LIKE ITS ... 2002?
By Joe Shelton (Atlanta)
The EEOC recently released its statistics for 2007 and the news was not good
for those hoping for a slowdown in EEOC enforcement activity. Last year saw
an almost double-digit percentage growth from 2006 in charges filed at just
under 83,000, returning to a level not seen sin-ce 2002 when there were almost 84,500
charges filed with the EEOC.
STATS AT A GLANCE
Basis of Charge Filing
RACE
RETALIATION
SEX/GENDER
AGE
DISABILITY
NATIONAL ORiGIN
RELIGION
TOTAL CHARGES
FY 2007
30,510
26,663
24,826
19,103
17,734
9,369
2,880
82,792
FY 2006
27,238
22,555
23,247
16,548
151575
8,327
2,541
75,768
Your managers and supervisors are on
the front lines in the workplace and
oftentimes have the opportunity to halt a
discrimination, harassment or retaliation
issue in its early stages. If they are properly
trained, your chances of being on the
receiving end of an EEOC charge will
Percentage Increase/Historical Comparison
Up 12% to highest level since FY 1994
Up 18% to record high level, double since FY 1 992
Up 7% to highest level since FY 2002
Up 15%, largest annual increase since FY 2002
Up 14% to highest level since FY 1998
Up 12%, above 9,000 for second time ever
Up 13% to record high level, double since FY 1992
Up 9%, largest annual increase since FY 1993
decrease. If you are not conducting basic
EEO-type training for your managers~
you should strongly consider making
this a priority for 2008 and then annually
thereafter.
For more information email the author at
jshelton@ laborlawyers. com
or call (404) 231-1400.
MINIMUM WAGE CHANGES ON THE HORIZON
Effective on Thursday, July 24, 2008 the federal Fair Labor Standards Act's
minimum wage rises again from $5.85 to $6.55 per hour. This is the second
step of the three-stage increase that became law last year. On July 24, 2009, the
rate will jump to $7.25 per hour.
Restaurant Report I 8 I April 2008
7 TIPS TO AVOID RETALIATION CLAIMS
(And Still Hold Poor Performers Accountable)
By A. Kevin Troutman (Houston)
Experienced human resources
professionals know this dilemma all
too well - slackers and malcontents
who have learned to use the threat of
retaliation claims as a sword. Besides
failing to perform their duties, these
employees regularly complain, almost
daring their supervisors to intervene. As
a result, supervisors need extra support
and attention when managing a poor
employee, especially one who has engaged
in some sort of "protected activity."
RETALIATION CLAIMS ARE
TRICKY. INCREASINGLY
PREVALENT
Many statutes prohibit retaliation against
employees who engage in certain conduct,
though it can be difficult to determine
just what constitutes protected conduct
or what constitutes retaliation.
The U.S . Supreme Court has
determined that a tangible employment
action, such as termination, is not
necessarily required to establish
retaliation under Title VII of the Civil
Rights Act. Retaliation charges filed
with the EEOC have increased by about
almost 25 percent during the past 10 years
and nearly one-third of all charges now
include retaliation allegations. Besides
Title VII, the Americans with Disabilities
Act (ADA), Age Discrimination in
Employment Act (ADEA), Fair Labor
Standards Act (FLSA), Family and Medical
Leave Act (FMIA) and myriad whistleblower
statutes provide protection against
retaliation.
To establish a retaliation claim, a current
or former employee may only need to
show materially adverse action that
would tend to discourage a reasonable
worker from engaging in similar protected
conduct. Moreover, courts and juries
tend to be sympathetic and generous
toward employees who they think have
experienced retaliation.
THE SEVEN TIPS Although they may not prevent all retaliation claims, these
tips will better prepare your company to deal with such claims when they arise:
1. Encourage your managers to seek assistance in recognizing potentially
protected activity.
2. Spend time guiding the troublesome employee's supervisor and instruct them
to deal with problems in a timely fashion, which will help busy managers
ensure steady, consistent and honest communication with employees.
3. Maintain, publicize and enforce your company's policies prohibiting
retaliation and be certain employees have options regarding how and to
whom they may complain.
4. Don't overlook the usmall stuff." While trivial harms are generally
insufficient to carry the day for a retaliation plaintiff, details are critical.
5. Don't overreact against the allegeded retaliator or the employee who claims
retaliation.
6. This should go without saying, but act upon your findings. Your actions
should be timely and reasonably intended to put a stop to any inappropriate
conduct.
7. Seek review and input from an authorized manager who had nothing to do
with the underlying allegations
If practical, it may be ideal if the reviewer is not even aware of the employee's protected
conduct. The investigation should include review of relevant documentation and
detailed discussions with the primary investigator or those who played a key role in
the alleged retaliation.
BONUS TIP: Without divulging confidential information, let the employee know
the results of your investigation and what, if any remedial steps you are taking. Most
importantly, make sure the employee knows that he must report any further suspected
incidents of retaliation.
For more information email the author at ktroutman@laborlawyers.com or call (713) 292-0150.
Solutions at \Vork!Jt· www.laborlawyers.com
April 2008 I 9 I Louisiana Restaurant Association
LRA New Members
ACADIAN A
Aqua Foods Crawfish. llC • Mamou
Dwayne LeJeune
Blue Agave Mexican Restaurant • lafayette
Roberto Cervantes
Incredible Salads, Seafood & Steaks
• Ville Platte
Ray Jason
Karma Nightclub & lounge • lafayette
Robert Oja
Sttucks! The louisiana Seafood House
• Abbev~le
David Bertrand
By: Chris Sogga
BATON ROUGE
New York life Insurance Company
• Baton Rouge
Christopher Dimattia
By: Jim Urdiales
BAYOU
Ruby's Sweets, Inc. • Houma
Wendy Poindexter
NEW ORLEANS
final PJay • laPlace
Bruce Pitre
Hoshun Restaurant • New Orleans
Steve Ho
Maximo's Restaurant • New Orleans
Vincent Marcello
By: Greg Reggio
Myme' s Cafe, llC • laPlace
lms StovaD
Orleans Club • New Orleans
Darlene Bretz
Rincon Hispano • Kenner
OJga Shirer
T avem On Citrus • New Orleans
Gabriel Saliba
Vega Tapas Cafe • Metairie
Glen Hogh
NORTHEAST
Gabbeaux' s Bayles landing • West Monroe
SommerGabb
By: Jim Doull and Don Weems
Vieux Carre Gourmet • Monroe
Mary Fontenot
By: Charles McGaha and John Riley
NORTHWEST
D.O.'s Super Discount liquor • Minden
Allen Smith
Monjuni's of Bossier City • ·Bossier City
Usa Susano
Mr. Gatti's • Bossier City
David Kazemi
Phase 2 • Shreveport
Chad Fangue
Pieworks Pizza By Design • Shreveport
Stuart Dougtas
The Riverside Warehouse • Shreveport
Chad Fangue
OlJTHWES
Roc's Steak & Seafood • Iowa
KendaJRacca
lRAISIF New Members
Mr. Gatti's • Shreveport
Gabbeaux's Bayles landing • Monroe
Roc's Steak & Seafood • Iowa
Hickory Cafe & GriD • New Orleans
Vega Tapas Cafe • Metairie
D.O.'s Super Discount liquor • Minden
Hoshun Restaurant • New Orleans
lisa's Drive Inn • Tickfaw
Med-Bill Reconciliation • Metairie
Rincon Hispano • Kenner
Myme Cafe • laPlace
Kokopellis • Shreveport
Incredible Salads, Seafood & Steaks
• Ville Platte
Backroads Steak & Seafood Restaurant
• Slaughter
Karma Nightclub & Lounge • lafayette
T -Coons Restaurant • lafayette
Victor's • lafayette
Cafe Ditali's • Harvey
HostPA& Contributors
II. ~
ACi\DIANA
Bonanza-Mart Systems,lnc.
Cafe Vermmonvilte
Ensco Offshore Catering Co.
Fezzo's Seafood & Steak House
Marley's Sports Bar & GriD
Nitetow.n
BATON ROUGE
Bocage Racquet Club
Clements Management, LlC
K & W Park Place, Inc.
Mike Anderson's Seafood Rest.
Stage One Catering
BAYOU
Blackie's Seafood Restaurant
Cafe Milano and Aficionados
Economy Inn ·
Griffin Restaurants. Inc.
Plantation Inn
Sports Bar
Tampico Restaurant, Inc.
CENLA
Dairy Oueen
Lucky Rose Casino
Ron's Place
Restaurant Report I 10 I April 2008
NEW ORLEANS
Arnaud's Restaurant
Auntie Anne's
Austin's Restaurant
Bayou Food Distributors, Inc.
Breaux Mart Supermarkets, Inc.
Brown's & Barbe's Dairy
Bywater Bar·B·Oue
Christina's Empress of China
Clementine's Belgian Bistrot
Coconut Beach
Evans Creole Candy Co., Inc.
Fausto's. Bistro
Felix's, Inc.
lagniappe luncheonette
landmark Hotel & Towers
lighthouse lodge
McDonald's of Chalmette
Metropolitan Acceptance
Mona lisa
Patti Constantin Designs ln Catering
Randolph Sheppard Vendors Of louisiana
Restaurant Des F amilles
Rizzuto. Management Group, Inc.
Schiro's Cafe & Bar
Smoothie King
St. Charles Tavern
StiU Perkin'
Subway · Healthbreak, Inc.
T astee Donuts #61
NORTHEAST
Airport CoJfee Shop Rest.
Best Westem-North Inn & Suites
Bountiful foods
Daily Harvest Bread Company
Dansby's Taylor Rental Center
Gabbeaux's Bayles landing
Johnny's Pizza House, Inc.
Johnny's Pizza House, Inc.
McDonald's of Bastrop #6903
Riverside Ctmey Island
Samurai
Sevin's A Cajun's Restaurant
Waterfront Grill
NORTHSHORE
Pizza Pete's
Southside Cafe
St. John's Coffeehouse
The Crazy P"tg
Thompson Packers, Inc.
NORTHWEST
Crawfish Hole #2
Dairy llueen/Calcasieu Rests.
Deli Casino Sandwich Shoppe
Jan's River Restaurant
Kon Tiki Restaurant
SOU TI-l WEST
Andrea's
Comeaux's Cajun Gold
Hackett's Cajun Kitchen
Honey B. Hams
Pappy's Drive Inn
PopeyesJChurch's · ldora, Inc.
Southern Spice Rest. & Grill
Steamboat BiU' s
OUT OF STATE
Domino's Pizza
Golden Corrai Corporation
Foodservice Management
Professional (FMP)
9 a.m. - Noon Room #283
FMP is the industry's highest mark of professionalism.
Demonstrate your leadership skills and receive
industry-wide recognition for your commitment. You
must submit your application for acceptance before
June 1, 2008. For more information, contact Laurie
at l504) 454-2277 or l800) 256-4572.
Creating a Smoke-Free Workplace
Presented by: The Department of Health and
Hospital's louisiana Tobacco Control Program
Sponsored by: The louisiana Campaign for
T obacco·Free living and American lung
Association
1 0:30 - 11 :30 a.m. Show Floor - Hall J
Learn how to provide a healthy and smoke-free
workplace under the Louisiana Smoke-Free Air Act
(ACT 815). Get useful information on creating a smokefree
workplace ~~~~4 policy and how
to help your
employees quit
using tobacco,
while boosting
employee
productivity
and savings in company healthcare costs. Informational
packets with all the presented information will be
available at the seminar. free with name badge
Louisiana's BEST© Alcohol
Server Training
1 0 a.m. - Noon Room #284
How to Franchise Your Business
Presented by Francorp, Inc.
12:30·1 :30 p.m. Show Floor· Hall J
Francorp's seminars are designed for b1:1siness
owners and corporations to better understand
franchising as a growth strategy. Anendees will come
away from the seminar with a thorough understanding
of franchising, franchise regulation, the expansion
alternatives, the risks, the expenses, the timeframes,
and the probable returns in franchising a business.
free with name badge
April 2008 I 11 I Louisiana Restaurant Association
PART-TIME EMPLOYEES
MUST BE DOCUMENTED
3 t has become increasingly important that foodservice businesses document
their part-time employees as such in writing. If an employee is injured on the
job and is entitled to workers' compensation, there is a significant difference
between part-time and full-time indemnity payments.
Case law has proven that touisiana courts will favor a plaintiff who testifies they were
hired as a full -time employee unless personnel records dearly state otherwise. As a
result, the employee will receive the workers' compensation benefits of a full-time
employee, causing the employer to incur the additional cost.
In Shortt v. Wal-Mart Stores, Inc., 95-978 (La. App. 3d Cir. 1/31/96), 670 So2d 369,
an employee who regularly worked less than 40 hours but whose personnel records
reflected her classification as full-time was given the 40 hour presumption. In another
case of note, Johnson v. Traveler's Insurance Company, 509 So2d 519 (3d Cir. 1987), the
appellate court denied the employer's claim that the employee was part-time because
the employer failed to meet his burden to prove that there were any employment
records shm·ving the employee's status as part-time.
An employee who works 40 hours per week at an hourly wage of
$7.50 has a $300 average weekly wage and is therefore entitled to a
workers' compensation rate of $200 per week.
• • In contrast, a part-time employee that works 26 hours per week at an
1 1 1 hourly wage of$ 7.50 has an average weekly wage of $19 5 and will
...... receive a workers' compensation rate of $130 per week.
-..J If the part-time employee is awarded the workers' compensation
rate of the full-time employee, they would eam more on workers' Q... compensation than actually working ($200 comp rate full-time vs.
$195 working part~time per week). As a result, gaining this individual -=::::: back as an employee could prove difficult .
..::::: Assuring that this employee was aware that they were being hired as a
.,., part-time worker and noting so on their job application, personnel file
.......... and/or wage records could have saved this business $70 per week. >< The LRA/SIF suggests that all members immediately amend all parttime
employees' paperwork to reflect part-time status. This could
potentially save businesses thousands of dollars in hard-earned profits.
Restaurant Report I 12 I April 2008
H-28 VISAS:
WHAT YOU NEE[}ffti{NOW
BACKGROUND
• RECURRING SEASONAL NEED;
• INTERMITTENT NEED;
• PEAK-LOAD NEED; &
• ONE TIME OCCURRENCE.
The employer must also prove that there are no unemployed US workers or
able to do the work and requires a labor certification process. This process includes
a recruitment campaign, including advertising in a local newspaper for available
temporary workers.
REFORM BATTLE
EstabJished in 1990, Congress set a cap of 66,000 workers per fiscal year that can be
brought to the US on a H-2B visa: 33,000 for winter workers and 33,000 for summer
workers. That cap has already been reached for fiscal year 2008.
Returning workers became exempt from the cap in 2005, when Congress passed the
Save Our Small and Seasonal Businesses Act, and President Bush signed it into law.
This allowed roughly 50,000 additional workers to return to the U.S. The act expired
in 2007, but Congress passed a one-year extension that expired in September 2007
and it hasn't been renewed. Tills issue is being held up in Congress, particularly by
the Hispanic Caucus, who fears extending the program will slow more complete
immigration reform.
The National Restaurant Association (NRA) supports the extension of the H-2B
returning-worker extension and wants the Save Our Small and Seasonal Businesses Act
renewed as soon as possible. The NRA believes the congressionally mandated 66,000
annual cap on the number of workers allowed to participate in the program does not
reflect current economic realities or meet the needs of the seasonal businesses that
rely on these workers.
LOCAL INTEREST
Many local businesses along the Gulf Coast, including LRA member Harvest Time
Seafood in Abbeville, are starved for seasonal workers. Harvest Time has resorted
to importing crab meat from Colombia, because they cannot employ the Mexican
workers they have traditionally brought to the U.S. on H-2B visas to pick the meat
out of crab shells and no locals are interested in the work.
In Louisiana, political stances on the renewal of the Save Our Small and Seasonal
Businesses Act are divided along party lines. Rep. Charles Boustany, R-Lafayette, is
pushing for quick action on legislation that would expand the allotment of H-2B
visas. Rep. Charlie Melancon, D-Napoleonville, is concerned that a
permanent exemption would create an ever-growing population
of immigrant labor and possibly crowd out
American workers.
April 2008 I 13 I Louisiana Restaurant Association
LRA/SIF CLAIMS FREQUENCY RATE
lOWER THAN NATIONAl AVERAGE
he Louisiana Restaurant Association Self Insurer's Fund for Workers'
Compensation (LRA/SIF) announces that in 2005 its members posted 2.8 workrelated
injuries per 100 employees, below the restaurant industry's national
average of 4.1 cases per 100 employees, as reported by the Bureau of Labor Statistics.
In addition, the LRA/SIF's current incidence rate for 2006 shows a decrease from that
number to approximately 2.5 claims per 100 employees. S 1 N C E T H E
"The success this fund has realized over the past
few y~ars is reflec:rive of the h~gh level of service .and 2 0 0 3 F U N D
attentlon to detail offered to lts members, espeaally
those who experience losses," said LRA President and y E A R Chief Executive Officer Jim Funk "This unprecedented
loss experience also allows the LRA/SIF to return more in 1
dividends than any comparable workers' compensation L o s s E s program in the country-$81 million to date."
The national incidence of 4.1 cases per 100 employees
is below the incidence of 4.5 cases for employees in
all leisure and hospitality industries, and far below the
6.1 cases for every 100 employees in accommodations
H A V E
DROPPED
STATEMENT
OF POLICY
In order to receive a dividend, a lRAJ
SIF member must be in good standing
with the LRA/SIF (active, participating
member} and with the Louisiana Restaurant
Association (dues-paying member) on or
before the dividend calculation date set by
the Board of Trustees. For the lRA/SIF's
next distribution, the eligibility date is March
3, 2008.1f the LRA/SIF member has ceased
to do business and is no longer required to
maintain workers' compensation insurance
in louisiana, it is entitled to a dividend if
the member remains in good standing with
the lRA (dues-paying member). Eligibility is
based on a lower than 70% loss ratio for
any given fund year.
26PERCENT.
(such as hotels); 6.5
cases in supermarkets;
and 6. 7 cases in generalmerchandise
retail stores.
The LRA/SIF covers
a combination of all
these exposures, malting
its average of less
than 3 claims per 100
employees even more impressive.
While workers' compensation claims
typically trend upward based on
increases in premium and the number
of policyholders, such is not the case
with the LRA/SIF. Since the 2003 fund
year, losses have dropped 26 percent.
For more information, or to obtain a
free workers' compensation quote, call
LRA/SIF at (504) 454-2277 or
(800)256-4572. The LRA/SIF is located
at 2700 N. Amoult Rd.,
Metairie, LA 70002,
just outside New Orleans.
Restaurant Report I 14 I April 2008
__ Goldie Ann Comeaux
Goldie Ann Comeaux, founder and owner of Mulate' s, "The Original Cajun Restaurant"
in Breaux Bridge, died March 22, 2008 at the age of 66. A native of Carencro and a
resident of Lafayette, Comeaux opened Mulate' sin 1980. She created Ms. G' s Seasonings
and was the author of Ms. G's Cookbook. Upon her death, she was serving and has
served on the LRA, Acadiana Chapter Board of Directors since 2005, during which she
received the Active Member of the Year Award and Restaurateur of the Year.
AI Copeland Sr.
Al Copeland Sr., famous founder ofPopeyes Famous Fried Chicken, died March 23,
2008 at the age of 64. A native New Orleanian, Copeland opened his first Pop eyes in
1972 in Arabi. Under his leadership, a Popeyes franchising empire was born,. with over
800 Popeyes franchises in the United States, Puerto Rico, Panama and Kuwait since
1977. By 1987, Popeyes was the third-largest fast-food chicken chain in the country.
Copeland was inducted into the LRA HaJJ of Fame in 1995.
Leebob Cox
Leebob Cox, United States Army veteran and founder of Lafayette's La Fonda
Restaurant, died February 27,2008 at the age of78.Anative ofJamestown, New York,
Cox moved to Lafayette in 1954 and opened La Fonda three years later. Just before
his death, Cox celebrated La Fonda's 50th year in business.
Maurice Fitzgerald Jr.
Chef and restaurateur Maurice Fitzgerald Jr. aied March 8, 2008 at the age of 85. A
lifelong New Orleanian, Fitzgerald was the owner and executive chef of Fitzgerald's
Seafood Restaurant in the West End, overlooking Lake Ponchartrain. Fitzgerald's was
sold in 1989 and was closed for several years ·before being demolished following
Hurricane Georges in 1998. Until Hurricane Katrina, Fitzgerald taught culinary arts
at Delgado Community College.
Anthony "Tony" Moran
Anthony "Tony" Moran, a restaurateur in New Orleans for more t..han 60 years, died
March 5, 2008 at the age of 85. Throughout his long career, Moran owned or operated
many well-known restaurants in the French Quarter, including Jimmy Moran's, La
Louisiane, Acme Oyster and Seafood House, Tony Moran's, and the Old Absinthe
House. A World War II veteran, Moran co-hosted a cooking show on WDSU 1V and
was known as one of New Orleans' first celebrity chefs.
------------------------------------------~--------------------------~-~~- It's all about who you know!
The LRA is looking for Become an LRA Key Contact
members that are politically
active and have a personal
Name: ____________ ~~--------------~
relationship with state senators Company:-------------or
representatives to become
Key Contacts. When a key
Address: _______________ _
issue arises that affects our City: _______________ _
industry, the LRA will notify the
Key Contact and ask them to
make a quick phone call, set
up a meeting or write a letter
to their legislator.
E-mail: __________________ _
Phone: ______________________________ _
Fax: ______________________________ ___
I know the following Louisiana Senators: ____________ _
I know the following Louisiana Representatives: _________ _
Become a Key Contact today and help influence the political process for our
entire industry! Please complete this card, cut and mail to:
Louisiana Restaurant Association, 2700 N. Arnoult Rd., Metiaire, LA 70070.
April 2008 I 15 I Louisiana Restaurant Association
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