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					FOR IMMEDIATE RELEASE
August 1, 2011


          Louisiana Restaurant Association
      LA FOODSERVICE EXPO, “CELEBRATION OF CULINARY CREATIONS,”
                       CONVENES AUGUST 6-8, 2011

METAIRIE, La.—The Louisiana Restaurant Association (LRA)’s premier foodservice event, the
58th Annual Louisiana Foodservice EXPO, will be August 6-8 at the New Orleans Morial
Convention Center, Halls I-J, with an estimated 11,000 attendees. The EXPO is opened from 11
a.m. to 5 p.m. on Saturday and Sunday. On Monday, the EXPO is open from 10 a.m. to 3 p.m.

The EXPO, themed ―Celebration of Culinary Creations,‖ is the largest, most comprehensive
industry event in the Gulf South region and this year will be no exception. Companies will be
exhibiting in more than 400 booths, featuring a wide range of industry products and services. The
EXPO will feature an environment where attendees can network and promote their businesses.

The EXPO’s exhibit space is nearly sold out, with 70 new exhibiting companies.

―The EXPO is a must for the foodservice professional. From educational seminars to the latest
trends in products and services, the EXPO will be your one-stop shop for all your restaurant needs,‖
said Stan Harris, president & CEO of the LRA.

The 2011 EXPO will once again be the venue for the 8th Annual Gulf Coast Seafood Pavilion and
the Great American Seafood Cook-Off (GASCO), hosted by the Louisiana Seafood Promotion &
Marketing Board (LSPMB), August 6. Fourteen chefs from across the nation will compete, using
domestic seafood from their home states.

In May, Executive Chef Cory Bahr of Restaurant Sage in Monroe was crowned King of Louisiana
Seafood during the Louisiana Seafood Cook-Off and won the right to represent the state in the
national competition. John Folse, the chef known as Louisiana’s Culinary Ambassador to the World,
will co-host the GASCO with Kevin Roberts, a chef and restaurant owner from Southern California
who acts as host for BBQ Pitmasters on TLC.

The GASCO is open to the public and tickets are $5 and can be purchased at the door. Opening
ceremonies begin at 11:30 a.m. and closing ceremonies will be at 4 p.m.

PLEASE NOTE: While the GASCO is open to the public, the Louisiana Foodservice EXPO is for
foodservice industry professionals only. Security personnel will be onsite to monitor event barriers.
Registered EXPO attendees will be allowed access to both events.

Seminars will be available to educate restaurateurs about the latest restaurant industry trends, which
in turn will further develop the hospitality industry as a whole. There will be a wide-ranging menu of
seminars to choose from, each one addressing current needs among foodservice professionals.

Take a look at the current line-up:
Saturday, August 6
The Devil is in the Details: Selling Your Foodservice Business
Alan Yacoubian, LRA General Counsel, Business & Governmental Affairs
Johnson, Johnson, Barrios and Yacoubian
11:30 a.m. – 12:30 p.m.
Show Floor, Hall J
Free with name badge

This panel discussion will cover how to value a business, the important elements of any sales
transaction, the tax concerns and strategies presented by such a transaction and the risks and
potential disputes and/or issues that may arise during the course of such a transaction. This panel
will be composed of experts in the fields of business valuations, transactional issues and contested
matters involving litigation between the parties.

The panelists include Philip P. Monteleone, CPA with Bourgeois Bennett specializing in forensic
accounting and business valuations; David J. Lukinovich, an attorney specializing in the drafting and
handling of commercial transactions; and Alan J. Yacoubian, General Counsel for the LRA, who
specializes in commercial litigation and contract disputes.

Restaurant Profitability: Critical P/L Check Points
Bernard Stolberg, Managing Partner and Senior Vice President
MCG, Management Consultant Group
12:30-1:30 p.m.
Show Floor, Hall J
Free with name badge

One of the most common issues that surface when talking with restaurant owners has to do with
how much money their operation is making in comparison to other restaurants and then their own
bottom line. In this seminar, we will discuss restaurant profitability by exploring approaches to
analyzing sales volume as an indicator and then reviewing P/L critical check points to benchmark
your restaurant’s success.

Beef: Flavor and Taste Comparison Workshop
Sponsored by Louisiana Beef Industry Council and Thompson Meat Packers
1:30-2:30 p.m.
Show Floor, Hall J
Free with name badge

This seminar will be a great opportunity to learn about the different types of meat, how they are
aged and how they taste. The audience will be able to sample dry-aged vs. wet-aged; grass-fed vs.
grain-fed; prime vs. select; medium-rare vs. well-done.

Protecting Your Business from Data Theft: Achieving and Maintaining PCI-DSS
Compliance and Improving Your Overall Data Security
Larry Godfrey, Heartland Payment Systems
2:30-3:30 p.m.
Show Floor, Hall J
Free with name badge

During this session, we will discuss what business types are being targeted and how the hackers are
stealing your customers’ data. The basics of PCI-DSS will be discussed as well as what technologies
and solutions are available today that can be used to meet PCI-DSS, achieve real data security and
most importantly protect your business from the cost and negative impact of a data breach.

Your New Little Black Book—is a Red Book!
Red Book Solutions
3:30-4 p.m.
Show Floor, Hall J
Free with name badge
Restaurant managers and owners juggle hundreds of details each day to keep their operation running
smoothly and their customers coming back for more. From cost control, food safety, personnel
issues, local store marketing, and guest satisfaction, we give you the tools to perform exceptionally
every day. Red Book Solutions has created NRA editions of The Manager's Red Book, The Heart of
the House Yellow Book and The Bar Green Book. Learn how these valuable tools can help you and
your top performers.

Occupational DNA: A Recipe for Success
John Beck, Profiles International
4-4:30 p.m.
Show Floor, Hall J
Free with name badge

John Beck, Jr., is a sought-after speaker and is recognized nationally as an expert in the field of
Occupational DNA. Since 1994 he and his company have helped hundreds of clients understand
their people and how they will perform on the job. His methods can identify Occupational DNA for
any job, in any company, geographically, under a certain management style, or any combination
thereof.

Over the years John has developed insights into the differences between top performers and bottom
performers and how to hire, develop, engage and retain the best people. John is partnered with
Profiles International with the goal of helping businesses improve their results through better hiring,
developing and retention of employees.

Who Has Your Back? Restaurant Recovery Insurance
Ian Hughes, HCC Specialty
4:30-5 p.m.
Show Floor, Hall J
Free with name badge

Mind over risk—that’s HCC Specialty’s approach. HCC Specialty offers a new restaurant program
that will protect your revenue in the event of a food contamination incident but also provides critical
crisis management handling to keep your customers coming. Strong underwriting capabilities
enables HCC to understand, assess and protect complex risks, whether insuring a single restaurant
location or multiple locations of franchisees operating under the same trade name.

Sunday, August 7
Rocket Science of Kitchen Management
Tami Cooper and Kevin Guidroz, Taste Buds Management, LLC
11:30 a.m.-12:30 p.m.
Show Floor, Hall J
Free with name badge

The seminar will focus on specific control systems to manage food cost and labor cost in the
kitchen, which is effectively half the expenses an operator must manage. Other topics covered will
be prep, product, ordering, food cost analysis, labor planning and organization, effective schedule
writing, and how to make job functions highly efficient.

Occupational DNA: A Recipe for Success
John Beck, Profiles International
12:30-1 p.m.
Show Floor, Hall J
Free with name badge
John Beck, Jr., is a sought-after speaker and is recognized nationally as an expert in the field of
Occupational DNA. Since 1994 he and his company have helped hundreds of clients understand
their people and how they will perform on the job. His methods can identify Occupational DNA for
any job, in any company, geographically, under a certain management style, or any combination
thereof.

Over the years John has developed insights into the differences between top performers and bottom
performers and how to hire, develop, engage and retain the best people. John is partnered with
Profiles International with the goal of helping businesses improve their results through better hiring,
developing and retention of employees.

EXPO Keynote: Making the Most of the Recovery through Menu, Marketing and Managing
Sponsored by Reinhart FoodService Louisiana, LLC, dba Conco Food Service
Chris Tripoli, A La Carte Foodservice Consulting Group
1-2:30 p.m.
Show Floor, Hall J
Free with name badge

Join Chris Tripoli, a 35-year restaurant and hospitality industry veteran, as he reveals the strategy of
menu engineering, palatable price increases, smart marketing techniques, managing staff, costs and
customer satisfaction effectively. He will present what our industry has learned from the lean times
of the recent recession- how our customers’ buying habits have changed, what new trends have
emerged, how our menu offerings and the prices we charge are being affected. And, what we can do
to make the most of the recovery including increase revenue, contain cost, promote our restaurants,
and increase profits! Learn from the case studies presented, market research available, and actual
examples from chain and independent restaurant companies. As a designer, developer, owner and
operator, Tripoli understands the restaurant business inside and out. As the President of A La Carte
Foodservice Consulting Group, Tripoli has helped countless restaurateurs, franchisors and
franchisees grow their establishments.

Protecting your Business from Data Theft: Achieving and Maintaining PCI-DSS
Compliance and Improving Your Overall Data Security
Larry Godfrey, Heartland Payment Systems
2:45-3:45 p.m.
Show Floor, Hall J
Free with name badge

This session will discuss what business types are being targeted and how the hackers are stealing
your customers’ data. The basics of PCI-DSS will be discussed as well as what technologies and
solutions are available today that can be used to meet PCI-DSS, achieve real data security and most
importantly protect your business from the cost and negative impact of a data breach.

Louisiana Wineries: Developing an Industry
Panelists - Feliciana Cellars, Landry Vineyards, Pontchartrain Vineyards, Becnel Winery, Casa de Sue
Winery
3:45-4:30 p.m.
Show Floor, Hall J
Free with name badge

This will be a panel discussion with representatives from Louisiana wineries who will have the
opportunity to discuss how the wine industry is growing in our state.

Your New Little Black Book—is a Red Book!
Red Book Solutions
4:30-5 p.m.
Show Floor, Hall J
Free with name badge

Restaurant managers and owners juggle hundreds of details each day to keep their operation running
smoothly and their customers coming back for more. From cost control, food safety, personnel
issues, local store marketing, and guest satisfaction, we give you the tools to perform exceptionally
every day. Red Book Solutions has created NRA editions of The Manager's Red Book, The Heart of
the House Yellow Book and The Bar Green Book. Learn how these valuable tools can help you and
your top performers.

Monday, August 8
Workers’ Compensation Case Studies- Lessons Learned
Victor Balbuena, LRA SIF
9-10:30 a.m.
Room 286-287
Free with name badge

Real world workers’ compensation claims will be discussed and analyzed to develop preventative
measures and cost saving techniques.

Strategies for Identifying & Coping with Stress for the Busy Restaurateur
Martin Montgomery, Licensed Clinical Exercise Physiologist
Leo Muralles, Health Fitness Instructor
East Jefferson General Hospital
Noon- 1 p.m.
Show Floor, Hall J
Free with name badge

This interactive presentation will include a discussion of the body’s stress response and its effects on
your health. In addition, you will learn relaxation techniques and how to perform simple worksite
exercises to reduce stress.

Restaurants’ Role in a Healthy Louisiana
Panel led by Wendy Waren, LRA VP of Communications
1:15-2 p.m.
Show Floor, Hall J
Free with name badge

This panel discussion, which will include Rebecca Lee, RD, LDN and Dr. Clayton Mazoue, will
focus on the role of the restaurant and healthcare industries in the education of Americans to make
better food choices for health and wellness.

The EXPO is sponsored by the Louisiana Restaurant Association and co-sponsored by the
Mississippi Hospitality and Restaurant Association and the Alabama Restaurant Association.

Platinum Sponsors of the EXPO are: Alliant Insurance Services, Inc., Capital One, Heartland
Payment Systems, Pan-American Life Insurance Company, Performance Foodservice Caro and
Republic National Distributing Company. The Gold Sponsor of the EXPO is Generations Hall and
the Silver Sponsors of the EXPO are: Arthur J. Gallagher Risk Management Services, Inc., Fisher &
Phillips, LLP, Glusman, Broyles & Glusman, Hailey, McNamara, Hall, Larmann & Papale LLP,
Johnson, Johnson, Barrios & Yacoubian and Louisiana Seafood Exchange.
                                                        -30-

The Louisiana Restaurant Association is one of the largest business organizations in the state, representing
restaurant operations and related businesses. The restaurant industry in Louisiana is the state’s largest private
employer with 140,000 employed directly and another 55,000 indirectly employed. Restaurants in Louisiana are
expected to generate sales of $6.2 billion in 2011.


Contact: Erica   R. Papillion
Director of Communications
Louisiana Restaurant Association
2700 N. Arnoult Road
Metairie, LA 70002
(504) 454-2277, ext. 569
www.LRA.org

				
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