a la carte - Fall 2025

Michelin Dreams Realized:

Lagasse The Legacy

Letter from the Chair

Dear LRA Members,

As I conclude my year as Chair of the Louisiana Restaurant Association, I find myself reflecting on what I can only describe as “the longest decade of my life.” It has truly been a whirlwind, challenging, humbling, and profoundly rewarding.

Our year began on New Year’s Day with the tragic terrorist attack in the heart of New Orleans tourism, which caused the delay of the Sugar Bowl game. Yet, even in the face of tragedy, our members demonstrated the resilience and generosity that define this industry. Through Fleur de Coeur: A Culinary Tribute, impacted LRA members organized to donate the proceeds from a signature dish for one week to the GNO Foundation NYD Tragedy Fund, generating $100,000 to support those affected.

A rare snowstorm soon followed, halting business with 10 inches of snow and ice. In the midst of these historic events, I traveled to LRA Chapters across the state to speak with members and install boards of directors, sharing my personal journey from a French Quarter kid of a restaurateur to college, to working with Ralph Brennan, taking over my father’s restaurant Tujague’s, and eventually creating a restaurant group Latter Hospitality, that now includes The Bower, The Bower Bar, and Birdie’s Behind the Bower.

February delivered the Super Bowl, the Cenla Chapter’s 31st Annual Taste of Mardi Gras, which generated $100,000 for the LRA Education and Hospitality PAC, and of course Mardi Gras. March unfolded with the Bayou Culinary Showcase, the Baton Rouge Golf Tournament, the LRA Education Foundation’s Louisiana ProStart Invitational, and the Serving the Future Scholars event. The start of the Louisiana Legislative Session, LRA Day at the Capitol, and the NRA Public Affairs Conference followed, along with the start of festival season.

May brought the NRA Show and the LRA’s focus on producing the 72nd LRA Showcase on August 2-3 in New Orleans, with Chef John Folse as the keynote speaker. Looking ahead to 2026, the LRA Showcase will be held July 25-26, a full week earlier to accommodate a partnership with the World Pastry Cup and the Bocuse d’Or Americas competition. These events will be held in conjunction with the LRA Showcase in Hall H and in Hall J, the 22nd Annual Great American Seafood Cook-off, and the Four Roses Global Expedition Cocktail Competition.

The fall kicked off with an LRA task force meeting to develop the 2026-2028 Strategic Plan, the start of the school year, which yielded an increase in statewide ProStart programs from 65 to 71, the Acadiana Chapter Golf Tournament, Baton Rouge Oktoberfest, and the GNO Golf Tournament. Throughout the year, the LRA remained focused on serving its members even as the news of the day delivered challenges ranging from jail breaks to indictments to lab monkeys loose following a wreck, a government shutdown, a new mayor elected, and learning that New Orleans faces a $160 million budget deficit. We also commemorated the 20th anniversary of Hurricane Katrina, and our members provided more than 8,000 hot meals to law enforcement officers operating out of the New Orleans Police Department 8th District.

Experiencing all of this firsthand has given me a deeper appreciation for the mission and impact of the LRA. It is remarkable how dedicated the staff is to assisting members and advocating for the hospitality industry at every level.

I am deeply grateful to each of you for your support, resilience, and commitment to this incredible industry and the LRA. It has been an honor to serve as your Chair, and I leave this role with immense pride in what we have accomplished together.

With gratitude,

Mark Latter Latter Hospitality

Tujague’s, The Bower & The Bower Bar, and Birdy’s

Letters to the Editor

Dear LRA Members,

I hope this note finds all the LRA doing well!

Thank you all very much for your continued help and support, as we diligently pursue a path to promote Louisiana food and cuisine. More than 800 companies are now part of our Louisiana Certified Program.

See y’all soon and thanks again!

Mike Strain, DVM Louisiana Commissioner of Agriculture and Forestry

Dear Friends,

Thank you for your generous donation to my campaign. Your faith in me humbles me.

I look forward to continuing the good work that enhances the quality of life for the residents of District D and New Orleans.

Sincerely,

Eugene J. Green, Jr. Councilmember, District D New Orleans City Council

Dear LRA Education Foundation,

I’m excited to share that I’ve been named Tara High School’s New Teacher of the Year and have advanced to Phase Two of the District competition! I’m so grateful to the LRA Education Foundation for the support, resources, and guidance that helped me build a strong ProStart program and grow as an educator.

Thank you for helping me make this possible!

Chef

LaJohnda Offord Tara High School ProStart

Louisiana Restaurant Association

2700 N. Arnoult Rd. Metairie, LA 70002

Tel: (504) 454-2277 or (800) 256-4572 www.LRA.org

President & CEO: Stan Harris

Editor-In-Chief: Wendy Waren wwaren@LRA.org

Multimedia Specialist: Brian Rome brome@LRA.org

Communications Coordinator: Quinton Williams qwilliams@LRA.org

Social & Digital Media Coordinator: Trevor Norris tnorris@LRA.org

à la carte (USPS 1920) is the official publication of the Louisiana Restaurant Association. Published quarterly by the Louisiana Restaurant Association.

Advertising: Want to reach restaurants to use your products or services? Inquire about advertising in à la carte Call Wendy Waren at (504) 636-6518.

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Breaking Down ‘No Tax On…’ Regulations

Learn how new federal deductions for tips and overtime pay affect restaurant employees and what managers need to know. Guidance from the National Restaurant Association explains eligibility, limits, and best practices for communicating these changes.

Connecting Through Fall Events

From golf tournaments to Oktoberfest and member gatherings, LRA Chapters hosted a season full of events that brought members together, strengthened connections, and celebrated our industry.

Breaking Down ‘No Tax On…’ Regulations

Policy team explains the new rules and how they affect restaurant employees.

President Trump proposed no taxes on tips during the presidential campaign in 2024, and it quickly gained bipartisan support.

No Tax on Tips and Overtime Premium Pay proposals have become a reality over the last 18 months. However, while most employees know the plans will reduce their federal income taxes, the government has issued certain rules they should be aware of.

During a recent presentation, Sean Kennedy and Aaron Frazier, National Restaurant Association executive vice president and vice president of Public Policy, respectively, shared key points on the regulations, which are part of the tax reconciliation bill:

• “No Tax on Tips” provides a $25K income-tax deduction for certain tipped workers, reducing their taxable income on their federal taxes. This is a temporary 4-year policy.

• “No Tax on Overtime Premium Pay” provides a similar deduction for anyone who earns overtime pay over 40 hours per week, maxing out at $12.5K for single filers and $25K for joint filers. The deduction is only based on the half-time premium you earn when making time and a half over 40 hours.

• Eligible occupations for the tip deduction include several restaurant and hospitality roles beyond servers and bartenders.

• Employers will track and report tips and overtime pay on W-2 forms, and employees are responsible for claiming the deductions on their individual federal tax returns.

These policies, Kennedy said, are intended to help restaurant and hospitality employers attract and retain workers by providing a significant tax benefit on a portion of their compensation.

“When we ask restaurant owners what their biggest challenge is, the answer is pretty much the same— recruiting and retaining the best workers,” he said. “One of the biggest advantages the industry has is the tip credit and tipped wages. People can do incredibly well and create fantastic livelihoods for themselves. President Trump proposed no taxes on tips during the presidential campaign in 2024, and it quickly gained bipartisan support. We engaged early on to make sure things like 45B would not be affected by it, and that it would be manageable and workable for employers.”

Now that it’s become law, Kennedy said his team has been getting questions about how it works and what it means, so the goal is to provide guidance on how best to explain it to employees at the shift level, and during recruitment.

“These new income tax deductions are temporary, and already in effect for tax year 2025,” Frazier added. “If you earned a tip working on Jan. 1, it qualifies for the no Tax on Tips, but it is set to sunset at the end of 2028, making it a rare 4-year tax deduction that will expire.”

The Nitty Gritty

Frazier also said it’s important to make the distinction between tax deductions and tax credits. Noting that a lot of people use the terms tax deduction and tax credit almost interchangeably, he noted it’s important when talking to employees not to use the term tax credit. A tax credit, he said, is generally a size of money that’s handed to you that you’re eligible for, while a tax deduction simply reduces a portion of your annual income that’s subject to be taxed.

“When we talk about the no tax on tips income deduction, that’s something that will reduce up to $25K off of your total taxed income,” he said. “For example, a server who earns $20K in pay from their employer and $30K in tips will get to deduct $25K from their total income amount before their taxes are figured. So instead of paying taxes on $50K they are paying taxes on $25K. A tax deduction means subtracting a certain amount before you figure taxes on it. That’s very different from a tax credit. Make sure your team is clear on that when they’re looking at their taxes.”

Kennedy and Frazier also emphasized that the IRS and U.S. Treasury Department last month issued a list of occupations qualifying for no tax on tips eligibility. Besides chefs, cooks, bartenders, servers and dishwashers, musicians playing at restaurants and valet drivers can also take advantage of the deduction. Other eligibility requirements include a valid social security number and that only tips reported to employers (and included on a W2) are eligible.

Frazier further stressed that managers and supervisors cannot participate in tip pools. In fact, the only time they can collect a tip is if they perform a direct service for a table and customer tips them directly for that service. “There are some exemptions, but be very careful about it,” he said.

He also addressed the no taxes on overtime pay regulation, which allows eligible workers to deduct the extra amount paid for hours worked beyond 40 in a week, from their federal income tax. Single filers can deduct up to $12.5K a year, while married couples filing their taxes jointly can deduct up to $25K. Like no taxes on tips, this deduction also ends in 2028.

Both No Tax on Overtime and No Tax on Tips phase out for high earners. For single filers earning $150K or more and joint filers earning $300K or more, the deduction is reduced by $100 for every $1K over $150K/$300K.

“No taxes on overtime is a pretty unique benefit, too,” he said. “It will help people keep more of their paychecks, more of their overtime premium pay. However, it’s also important to let employees know that they won’t get to go completely

tax free. This is not a magic wand. We really hope we can help operators get a better understanding of how these rules work so they’ll be more comfortable when they talk about it.”

Visa/Mastercard Settlement Falls Short for Restaurants and Small Business Owners

Visa and Mastercard have returned to federal court with another proposed settlement in the long-running class-action antitrust case first filed in 2005. Restaurant and small business owners see little meaningful relief in the offer, even after two previous proposals were rejected. In 2024, Judge Margo Brodie ruled that the earlier agreement failed to address the card networks’ centralized price-setting structure or the “honor all cards” rule that forces businesses to accept every card type regardless of the fee attached.

The new proposal includes a five-year, 10 basis point reduction in swipe fees. This represents only a small fraction of the average 2.35 percent rate charged to merchants in 2024 and nearly mirrors the 9 basis point increase the networks imposed this year. The settlement would also block all merchant lawsuits for eight years while leaving Visa and Mastercard’s pricesetting authority untouched.

“It’s remarkable that anyone could think a temporary 10 basis point reduction, which is barely more than last year’s increase, is fair compensation for allowing a credit card duopoly to maintain their pricing cartel for eight more years,” said Sean Kennedy, Executive Vice President of Public Relations at the National Restaurant Association. “Restaurant and small business owners deserve better than crumbs from a broken system.”

Swipe fees have more than doubled over the past decade, reaching $111 billion in 2024. For restaurants, 90 percent of which are small businesses operating on tight margins, credit card processing is often the third-largest operating expense after food and labor. The current proposal fails to address the structural problems that drive these costs, ensuring that restaurants will continue to shoulder an unfair burden until meaningful reform is enacted.

Court Settlement Pauses Crab Import Ban

The U.S. Court of International Trade has stayed NOAA’s planned January 1, 2026, import ban on blue swimming crab from Vietnam, the Philippines, Indonesia, and Sri Lanka. The decision offers relief to seafood importers and restaurant operators who rely on these key overseas fisheries.

The stay allows continued imports while the court maintains oversight to monitor compliance and enable legal action if commitments are not met. The National Marine Fisheries Service (NMFS) will reconsider its prior findings within 60 days of reopening, with new public determinations expected within 180 days. Without the stay, domestic blue crab prices could have surged as much as 300 percent, straining seafood suppliers and restaurants.

Earlier this fall, the National Fisheries Institute and several seafood companies sued NMFS, challenging determinations under the Marine Mammal Protection Act (MMPA). NMFS had ruled that 240 foreign fisheries, including major blue swimming crab producers, failed to meet MMPA standards. These fisheries supply roughly 89 percent of the 62 million pounds of pasteurized blue swimming crab imported annually. NFI Chief Strategy Officer Gavin Gibbons emphasized the impossibility of replacing that supply with U.S. catches.

Under the settlement, NFI and NMFS agreed to dismiss the lawsuit while NMFS re-examines the fisheries of the four nations. The agency will consult the countries

and accept input from other stakeholders, a process NFI previously criticized NMFS for excluding. Gibbons called the outcome a successful resolution that avoids irreparable harm to American seafood companies.

Supreme Crab & Seafood CEO Troy Turkin welcomed the decision, noting the company’s operations will continue without disruption. Domestic fishing groups expressed frustration, calling the settlement a setback for U.S. fisheries.

As NMFS reopens its review, stakeholders in seafood and hospitality will watch closely. For now, imports of blue swimming crab remain legal, providing muchneeded stability for suppliers and restaurants heading into 2026.

2025 Membership Impact Report

The Louisiana Restaurant Association (LRA) Workers’ Compensation program delivers more than industry-leading coverage for your workforce — it amplifies the value of your membership by powering the LRA’s advocacy, education, and industrybuilding efforts. When you combine your workers’ comp coverage with LRA membership, you gain collective strength, targeted advocacy, and access to resources designed for the unique challenges of Louisiana’s restaurant and hospitality industry.

Here’s an overview of the LRA’s significant accomplishments in 2025, showcasing the comprehensive value we deliver to our members.

Legislative Wins: Protected restaurants from unauthorized reservation sales (HB 90), ensured practical seed oil menu labeling (SB 14), strengthened workforce accountability through enhanced job search requirements (HB 153), and defeated proposals that would have increased costs or imposed burdensome mandates on operators.

Amplifying Industry Advocacy: With over $180,000 raised annually, the LRA Hospitality PAC is one of the LRA’s most effective advocacy tools, supporting pro-business candidates and legislators who understand and champion the restaurant industry’s importance to Louisiana’s economy.

LRA Day at the Capitol: Members engaged directly with key policymakers, including Senator Franklin Foil (Chair of Revenue/ Fiscal Affairs), Senator Kirk Talbot (Chair of Insurance), and ATC Commissioner Ernest Legier — ensuring our industry’s voice is heard where it matters most.

Food Safety Leadership: Through statewide ServSafe classroom training, the LRA provided education and certification for managers and servers, helping members meet regulatory requirements and uphold the highest standards of food safety and responsible alcohol service.

Convening the Industry: The 72nd Annual LRA Showcase united thousands of restaurateurs and suppliers, featuring keynote speaker Chef John Folse, the 21st Annual Great American Seafood Cook-Off, and the Four Roses Bourbon Cocktail Competition, celebrating Louisiana’s culinary excellence and innovation.

Local Impact, Statewide Results: From golf tournaments to food events, over a dozen LRA Chapter events raised vital funds for the LRA Education Foundation and Hospitality PAC — fueling programs that develop future industry leaders and strengthen advocacy initiatives.

These updates and more are delivered direct weekly through LRA SnapShot, your e-newsletter for industry news, policy updates, and opportunities to engage with fellow members statewide.

Your Restaurant. Our Advocacy

Turning real-world restaurant challenges into action in the halls of power.

Operating a restaurant means navigating challenges every day—

and the constant wave of new regulations. At the Louisiana Restaurant Association (LRA), we know what’s at stake for your business. That’s why our advocacy work is laser-focused on protecting your bottom line, creating opportunities to grow sales, and ensuring you have the freedom to run your business your way.

We don’t do this work alone. The LRA has built long-standing, trusted relationships with legislators and regulators across Louisiana, providing our industry a strong and respected voice at the decision-making table. These relationships, paired with the financial strength of the Louisiana Hospitality Political Action Committee (Hospitality PAC)—funded through member contributions and chapter-hosted events—give us the access and resources needed to impact outcomes that matter most to you.

This commitment is grounded in our mission to advance and protect Louisiana’s restaurant and hospitality industry and our vision to be the trusted advisor to every restaurant in the state. Each legislative win we secure and every regulatory roadblock we remove validates that commitment in action.

What follows are examples of how LRA advocacy is working for you— across labor, operations, customers, and growth—so your business can thrive today and in the future.

Having been a restaurateur for almost 30 years, I know the challenges you face,” said Stan Harris, President and CEO, Louisiana Restaurant Association. At the LRA, we use that experience to deliver real wins for you.

Operations & Compliance

Operating a restaurant brings enough complexity—compliance should not add unnecessary burdens. Through our relationships with industry regulators, the LRA has secured practical policies that keep operations predictable and manageable:

Defended the Pass/Fail Food Safety Authority (LDH): Rather than relying on a numerical or alphabetic score for a sanitation compliance visit, the pass/fail system gives its sanitarians broad authority to address unsanitary or hazardous practices in emergencies.

Reduced Regulatory Overreach: We passed legislation to shift grease trap design and oversight to the ICC building code, providing consistency and potential cost savings.

Controlled Fees: We’ve partnered with LDH and Alcohol & Tobacco Control (ATC) to maintain license and permit fees as some of the lowest in the nation.

Smart Food Safety Rules: We defended the mandate requiring one certified food safety manager per establishment, rather than one per shift.

Labor & Workforce

Your people are your most important asset, and labor policy directly impacts how you recruit, train, and retain your team. The LRA has worked tirelessly to ensure restaurants have the flexibility needed to thrive:

Protected Wage Preemption: We passed—and have successfully defended—legislation keeping authority over wages and benefits at the state level, preventing a patchwork of costly and confusing local mandates.

Supported Market Driven Wages: Allowing the market to determine wage levels and future increases.

Preserved the Tip Credit: Worked to allow tipped positions to continue to have unlimited income while providing operators predictability in labor costs.

Expanded Youth Employment: We passed legislation expanding opportunities to hire minors, making work permits easier to obtain, and eliminating fines or other requirements that disincentivize hiring 16- and 17-year-olds.

Sales & Revenue Opportunities

Restaurants need every opportunity to generate revenue. The your products, helping you meet consumer demand and grow your bottom line:

Takeout Alcohol Sales: We passed legislation allowing local ordinances to approve alcohol-to-go.

Statewide Alcohol Delivery: We created the framework for alcohol delivery with restaurant food in manufacturersealed containers, where permitted by local ordinance.

Expanded Opportunities for Brewers & Distillers: We’ve secured additional taprooms or tasting facilities and expanded special event permits to support Louisiana’s craft producers.

Protected Against Third-Party Abuses: We passed laws requiring deliver companies to have written agreements with restaurants and banned third parties from reselling reservations without written consent.

Food & Beverage Integrity

Guests expect quality, and your reputation depends on it. The LRA ensures that food and beverage regulations support trust, safety, and clarity for both operators and guests. While we support our Louisiana fishermen who provide shrimp, fish, crabs, crawfish, and oysters, we also monitor policies that negatively impact our members.

Seafood Transparency: We successfully represented the industry in policies over country-of-origin labeling for imported seafood. Louisiana requires a simple menu notice

Protected Menu Flexibility: We extended implementation of seed oil disclosure requirements until 2028, and the law will only require benign menu notice.

Guarded THC Integration: We supported responsible policies for THC beverages, prohibiting mixing with spirits to protect consumer safety.

Seafood Safety Testing: We worked with the Lt. Governor, the Seafood Promotion Board, and the Commissioner of Agriculture to develop a system to fund testing of imported shrimp and crawfish for banned substances.

LRA Happenings

Longtime LRA Member Greg Hamer Sr. was honored with the Thad and Alice Eure Ambassador of Hospitality Award at the NRAEF’s Restaurants advance Leadership Awards in September. As a past Chair of the NRAEF, LRAEF, and LRA, Greg has dedicated this career to advance the restaurant industry and support workforce development. He provides thousands of jobs, invests in scholarships and training, and fundraisers more than $500,000 annually to support local fire, police, and sheriff departments.

Todd Graves, LRA member, 2012 Restauranteur of the Year, and Raising Cane’s founder, was featured on the Cover of Forbes. From the first Cane’s location just outside LSU’s campus in 1996 to over 900 locations across the world, Raising Cane’s has grown into a global phenomenon. The Forbes article highlighted Todd’s early struggles breaking into the restaurant industry in Louisiana and how he turned a simple chicken finger concept into one of America’s fastest-growing restaurant empires.

We honor the life and legacy of William “Bill” Bailey, who passed away in September at the age of 77. A proud U.S Marine Corps veteran, Bill built a distinguished career in hotel hospitality and accounting, serving as Resident Manager at the Fairmont Hotel in New Orleans and as Louisiana Restaurant Association President, the lead volunteer position, in 1990. Mr. Bailey will be remembered with respect and affection by his family, friends, and colleagues.

LRA member Café Sydnie Mae celebrated 100 years at the historic Pellerin Building in Breaux Bridge in October with a weekend of festivities, including the return of the World-Famous Zydeco Breakfast and a block party featuring Lt. Gov. Billy Nungesser, live music, and dancing in the streets, honoring a century of history, food, and community.

A New Era for Louisiana Dining: Michelin Arrives in the American South

By Wendy Waren

For the first time, the Michelin Guide has turned its gaze to the American South, a region whose cuisine reflects centuries of history, innovation, and cultural exchange. Nowhere is this more evident than in New Orleans, a city whose culinary DNA carries the imprint of France, Italy, and even Ireland alongside African, Caribbean, Spanish, and broader global influences. That a European institution like Michelin, born in France more than a century ago, is recognizing our chefs and restaurants signals far more

than a new set of accolades. It is a validation of a food culture that has long been admired around the world, yet has often existed outside the traditional epicenters of fine dining. New Orleans cuisine continues to evolve, honoring its roots while embracing innovation, and this recognition highlights the city as a living, dynamic culinary capital where history, creativity, and the flavors of the global diaspora meet on every plate.

A Historic Announcement

The Michelin Guide American South now includes six states: Louisiana, Alabama, Mississippi, North Carolina, South Carolina, and Tennessee. For Louisiana, this announcement confirms what those of us who live and work here have always known. Our food culture is worldclass. The full selection was revealed at a ceremony on November 3 in Greenville, South Carolina, and brought together chefs, restaurateurs, and culinary leaders from across the region to celebrate southern cuisine on a national stage.

The event marked a milestone for southern dining and laid the foundation for our members to receive recognition across three major categories: Michelin Stars, Bib Gourmand, and Recommended Eateries.

Two Stars for Emeril’s and a Historic Young Chef Award

The brightest spotlight fell on Emeril’s in New Orleans, which earned two Michelin stars. This level of recognition identifies the restaurant as a reliable destination for a special occasion and highlights the chef’s personality and talent at a high level. For context, the updated Michelin star meanings for 2025 are:

• One Star: A fantastic local spot that offers high quality food with distinct flavors.

• Two Stars: A reliable destination for a special occasion that showcases the chef’s personality and talent.

• Three Stars: The pinnacle of culinary excellence where dishes rise to the level of art and often become timeless.

Emeril’s recognition also celebrates the incredible achievement of EJ Lagasse, who at just 22 is the youngest chef ever to lead a two Michelin star restaurant. EJ also

received the 2025 Michelin Guide American South Young Chef Award. Cooking has always been part of EJ’s story. He grew up watching and working beside his father, legendary chef Emeril Lagasse. Now the two stand side by side as EJ leads the next chapter of Emeril’s New Orleans. For the Lagasse family, this moment represents more than a professional triumph. It is a continuation of legacy and a tribute to New Orleans, one of the oldest and most soulful food cities in America.

Recommended Eateries and Bib Gourmand Recognition

Louisiana restaurants also received recognition in Michelin’s broader categories. The Recommended Eateries list features outstanding restaurants that inspectors believe are worthy of attention. The Bib Gourmand designation identifies restaurants offering exceptional food at a great value.

Every restaurant recognized reflects the creativity, craftsmanship, and dedication that define Louisiana cuisine, from iconic neighborhood institutions to innovative contemporary kitchens.

A Personal Moment of Validation

A few weeks before the Michelin South announcement, I had a moment that underscored Louisiana’s international reputation. While dining at Restaurant Aldehyde, a onestar Michelin French-Tunisian restaurant in Paris, the table next to my husband and me was speaking French, and I distinctly heard one of them say “New Orleans.” I could not help but interrupt and ask if they had said New Orleans. They confirmed they had. When I told them we were from New Orleans, they explained they were from Canada and were eagerly awaiting the Michelin South Guide so they could plan their trip to our city. That simple

exchange was pure validation. New Orleans is already on the world stage, and Michelin’s recognition will only elevate that spotlight.

The Origins of the Michelin Guide and Why This Moment Matters

The Michelin Guide has a history unlike any other culinary benchmark, and understanding that journey highlights just how significant this moment is for Louisiana. In 1889, brothers André and Édouard Michelin founded a tire company in Clermont-Ferrand, France during a time when automobiles were still rare. To encourage people to drive more, and eventually buy more tires, the brothers published a free guidebook that included maps, tips for changing tires, locations for fuel and mechanics, and places to eat or stay while traveling.

The guide quickly became a trusted resource. In 1926, Michelin began awarding stars to restaurants that provided exceptional dining experiences. In 1931, the now familiar three-star system was introduced. Over time, the restaurant section became the guide’s defining feature and the Michelin stars evolved into the most prestigious culinary rating in the world. Michelin inspectors travel anonymously and judge restaurants according to five core criteria: quality of ingredients, mastery of technique, the personality of the chef expressed through the cuisine, value, and consistency.

Today the guide features more than 40,000 establishments in over 30 countries. Its roots are deeply European, shaped by French standards and culinary traditions. Seeing that institution now recognize the American South, and New Orleans specifically, is a powerful acknowledgment. It affirms that the diverse influences that shape Louisiana cuisine, including its French, Italian, Irish, African, Caribbean, and Spanish foundations, now stand alongside the world’s most respected culinary cultures.

Michelin in the Modern South

With the American South officially included in the Michelin world, Louisiana restaurants can expect greater international attention and increased culinary tourism. This recognition encourages chefs to push creative boundaries while honoring the cultural traditions that define our region. From classic Creole dishes to modern interpretations, Louisiana is ready for the world to experience what we already know. Our food is extraordinary.

We congratulate all of our members and all Louisiana restaurants recognized in this inaugural Michelin Guide American South. This moment celebrates not only excellence but also the spirit, legacy, and bold creativity that make our cuisine unlike any other in the world.

Michelin Star Members: Emeril’s (2 Stars)

Recommended Eateries:

34 Restaurant & Bar • Addis NOLA • Clancy’s • Compère Lapin • Dakar NOLA • Elsie’s Plate & Pie • Galatoire’s • Herbsaint • Killer PoBoys • Osteria Lupo • Patois • Peche • Restaurant August • Saffron NOLA • St. Francisville Inn & Restaurant • The Kingsway

Bib Gourmand Honorees:

Cochon • Cochon Butcher • Domilise’s Po-Boy & Bar • Dooky Chase’s Restaurant • Mister Mao • Parkway Bakery

Zea Recognizes 300 Years of Staff Service During Sept. 5 Breakfast

On September 5, Zea Rotisserie & Bar celebrated a milestone moment—recognizing more than 300 combined years of service from 15 dedicated team members. The occasion was marked with a special breakfast honoring employees who have made Zea their career home for decades.

This recognition is part of the Restaurant Legends Award, established in 2005 by the Louisiana Restaurant Association to honor individuals with 20 or more years of service at a single establishment. Each honoree received the award for “exemplifying the satisfaction of making their jobs a lifelong and rewarding career.”

LRA President and CEO Stan Harris presented the honors, noted, “This is an incredible testament to the value that Zea places on its team members. To have this many individuals dedicate their careers here is remarkable and inspiring.”

The Zea Story

Founded in 1997 by New Orleans chefs Gary Darling, Hans Limburg, and Greg Reggio—known as The Taste Buds—Zea was inspired by the rotisserie cooking traditions of Provence, France, and the global flavors the chefs encountered in their travels. What began with one restaurant has since grown to 10 locations across the Greater New Orleans area, Lafayette, Baton Rouge, Denham Springs, and Ridgeland, MS.

At the heart of Zea’s success is a simple mission: “to take care of the people who take care of our guests.” This people-first philosophy has fostered one of the lowest turnover rates in the industry, with benefits and perks that include:

Flexible schedules and closed holidays

Paid vacation and daily on-demand pay

Medical, dental, and vision coverage

Career growth opportunities and mentorship

Recognition and awards programs

Wellness and employee assistance programs

Honoring the Legends

The following honorees represent Zea’s “secret ingredient”—its people—who make every guest experience memorable:

Alan Alvarez, Manager (2005)

Andy Boagni, Catering & Sales Manager (2005)

Christille Allen, Bartender (1995–2004; 2015–Present)

David Speyrer, Line Cook (2005)

Frederick Johnson, Line Cook (2005)

Jennifer Castaing, Key Employee (2005)

John Jarreau, Manager (2005)

Jarvis Logan, Server Assistant (2005)

Kevin Guidroz, Chief Operating Officer (2005)

Kayla Majors, Server (2005)

Kim Vo, Prep Cook (2005)

Kristan Williams, Dishwasher (2005)

Paul Hutson, CEO (2005)

Stephen Poirrier, Purchasing & Facilities Manager

Theresa Hayes, Area Director (2005)

For years, Zea has been recognized as one of the Top Places to Work, and this celebration is yet another reminder of the powerful partnership between the restaurant and its team members. Together, they continue to create a culture built on care, connection, and culinary excellence.

A National Labor and Employment Law Firm Serving U.S. Restaurants

The attorneys at Fisher Phillips are ready to help you with all of your labor and employment legal issues.

We help prevent legal problems by auditing payroll and personnel records to assure compliance with applicable laws, reviewing I-9 forms and procedures to assure compliance before a surprise government inspection, training managers on effective techniques for hiring and firing employees, ADA compliance and avoiding harassment claims. In addition, we draft and review effective employee handbooks and provide day-to-day advice and consultation to hospitality employers on every aspect of labor and employment laws.

Fisher Phillips is a national labor and employment law firm representing employers in labor, employment, civil rights, employee benefits, and immigration matters. Our lawyers are joined by more than 500 attorneys in 37 offices and we are continuing to expand. Our range of experience enables us to bring efficient and practical solutions to today’s labor and employment problems.

Congratulations to our LRA members Dakar Nola for winning the Best Restaurant in the South USA 2025 Award and being recognized among the Top 50 Best Restaurants in North America, alongside Emeril’s, at The World’s 50 Best Awards ceremony last night in Las Vegas.

We’re proud of their achievements and celebrate the national recognition that continues to keep Louisiana on the map as a prestigious destination for food and culture.

WHERE LOUISIANA MEETS THE WORLD

PREVENTION ROBBERY

Robberies account for 22.3 % of all violent crimes

Robberies increase during the holiday season, specifically between Thanksgiving and New Year’s Day.

Businesses most likely to be robbed include:

Restaurants Businesses with delivery operations

Retail establishments

Apartment buildings, leasing offices

Banks and credit unions

How to Prevent the Likelihood of Robberies

Physical Controls

Farmers markets/ small vendors operating with cash

Maintain adequate lighting in work and parking areas • Provide surveillance cameras

Provide “panic” buttons or silent alarms • Install Control Access • Ensure exterior door and access locks work properly Remove clutter from the windows • Post signs indicating presense of surveillance cameras

Administrative Controls

Implement cash handling policies • Prohibit employees from counting cash in front of customers

Have two employees open/close business • Check all restrooms and other areas before closing

Be observant of suspicous persons/vehicles • Work with local law enforcement

Employee Training

An overview of potential risks of robbery • Your company’s phyiscal security measures

Instructions on what to do in the event of a robbery • Instructions on what to do immediately following a robbery

(800) 256-4572 | (504) 454-2277 | lossprevention@lra.org

H SAUCE T

LRAEF’s Registered Apprenticeship Program continues to grow and reach new milestones. Two participants, Patrick Holland from New Orleans Career Center and Danilo Miranda from New Orleans Job Corps Center, completed their Line Cook apprenticeships this summer, thanks to the support and invaluable mentorship of our partners at Link Restaurant Group and QED Hospitality. The Windsor Court also welcomed a new Line Cook apprentice, Dericka, earlier this Fall. The NRAEF welcomed Aiden, a ProStart alum, as a panelist on a national webinar called “Building Career Pathways in the Restaurant Industry”, to speak about the Line Cook Apprenticeship that he completed at the JW Marriott last summer. He was a fantastic representation of Louisiana’s future culinary leaders. The apprenticeship team has been busy visiting schools and community organizations this Fall to continue exposing young people to the benefits of apprenticeship.

able to distribute $145,000 to 51 schools

funds are vital for schools such as Kenner Discovery Health Sciences Academy, where dedicated ProStart educators Jeryl Fischtziur and Deborah Bulliard have provided invaluable experiences for their students to travel to Nicholls State University and experience a postsecondary culinary program firsthand.

The LRAEF was able to distribute $145,000 to 51 schools for the Fall School Support Fund, made possible in conjunction with a sponsorship from the Joe W. and Dorothy Dorsett Brown Foundation. In total, the LRAEF distributed $222,000 to ProStart schools in 2025. These funds are vital for schools such as Kenner Discovery Health Sciences Academy, where dedicated ProStart educators Jeryl Fischtziur and Deborah Bulliard have provided invaluable experiences for their students to travel to Nicholls State University and experience a postsecondary culinary program firsthand.

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Fall Fun for LRA Chapters

The Louisiana Restaurant Association brought another year of exciting fundraising and networking events through its vibrant chapters. Members and the public were met with fun and thrilling experiences that not only strengthened the culinary landscape, but the LRA Education Foundation and the LRA Hospitality Political Action Committee as well.

Acadiana Chapter

Strong Turnout and Big Wins at the LRA Acadiana Golf Tournament

The LRA Acadiana Chapter’s Third Annual Golf Tournament was held on October 6 and heralded as an eventful day with a wonderful turnout. This year’s tournament raised more than $22,000 to support LRA programs, including the ProStart Program.

Congratulations to the overall winners, Mel’s Diner, and to the winners of the Closest to the Pin and Longest Drive awards as well. A big thank you to everyone who participated, to our members who provided food and beverages and off the course, and to the Wetlands Golf Course for allowing us to host this successful event.

Zydeco, Spice & Industry Insight at Prejean’s

Nearly 20 members of the LRA Acadiana Chapter gathered at Prejean’s in Broussard on September 22 for Zydeco Spice & Everything Nice. CRO/EVP of Membership Pam St. Pierre shared the LRA’s mission, vision, and member benefits, while Sr. Director of Government Affairs Will Dubos highlighted the top five recent legislative wins for the industry. The group was engaged, asked thoughtful questions, and left energized about the work of the LRA in Acadiana and beyond.

Bayou Chapter

BBQ on the Bayou: Connecting Over Food and Industry Updates

The Bayou Chapter got together on September 25 for a casual evening meeting at Big Mike’s BBQ Smokehouse. Members connected with peers and heard the latest updates from the LRA team on industry news and advocacy. A big thank you to everyone who joined us.

Greater New Orleans Chapter

Teeing Up Success at this year’s GNO Golf Tournament

The 31st Annual GNO Golf Tournament was held on October 28; thank you to everyone who joined us this year for great weather, food, and fellowship. Over $70,000 was raised for LRA programs, including ProStart.

Special thanks to our sponsors, Bayou Oaks at City Park for allowing us to host at the course another year, and our staff and vendors for keeping everyone fueled. Congratulations to the first-place winners, DIRECTTV fo0r Business, and to all the other teams who participated.

ORLEANS

Greater Baton Rouge Chapter

Celebrating Community at this year’s LRA Baton Rouge Oktoberfest

The 4th Annual LRA Baton Rouge Oktoberfest was held on October 26 at the beautiful Live Oak at Cedar Lodge. The day was filled with German-style food and drinks, festive attire, lively music, and great fellowship. The event raised more than $17,000 for LRA Programs. Thank you to everyone who joined us, and a special thank you to our vendors, sponsors, and members for making it a success.

Southwest Chapter

Shuck and Share: Southwest Members Come Together

Southwest Chapter

The LRA Southwest area members came together for “Shuck & Share” on September 16. Hosted by Gordon Abbott at Shucks! in Lake Charles. 16 members joined us as LRA SVP of Communications Wendy Waren and Regional Director Jessica Mchesney highlighted how the LRA advocates for them in the legislative and policy arenas. They shared valuable member benefits like Worker’s Comp, ServSafe, legal resources, and more.

Are you taking full advantage of your membership?

The LRA and the NRA offer a number of benefits designed to save you time and money. Members who are actively involved in the programs offered by both organizations get the most for their membership dollars. We’re committed to making your membership work for you! For more information about these programs, contact the individual listed below, visit www.LRA.org, or call Pam St. Pierre, VP of Member Services at (800) 256-4572.

Exclusive Programs, Discounts & Services for LRA Members

Business Legal Questions

Johnson, Yacoubian & Paysse

Alan Yacoubian (504) 528-3001 www.jyplawfirm.com

Labor & Employment Questions

Fisher Phillips, LLP

Steve Cupp or Michelle Anderson (504) 522-3303 www.laborlawyers.com

OFFICE SUPPLIES

Office Depot

Receive discounts at Office Depot and Office Max stores! Text LRASPC to #555888 and you’ll get a discount card sent right to your phone.

LRA Workers’ Comp

Debbie Cuccia (800) 256-4572

www.LRASIF.org

Workers’ Compensation Claims Hotline LRA Self Insurer’s Fund (877) 257-2743

Food Safety Certification

ServSafe® | 8-hour food safety and sanitation course

www.LRA.org to register (504) 454-2277

ServSafe Alcohol Online Training (504) 454-2277

www.LRA.org www.laserverpermit.com

PAYMENT SYSTEMS & PAYROLL

Heartland Payment Systems Heartlandpaymentsystems.com

Large Group Insurance

Contact your insurance broker and ask for your LRA member UnitedHealthcare quote. For more info, contact HealthcareHQ@restaurant.org

Workforce Development

RESTAURANT READY AND APPRENTICESHIPS

Contact: David Emond

Workforce Program Coordinator

Louisiana Restaurant Association Education Foundation davide@lra.org 504-920-4998

WORKFORCE PROGRAMS

Contact: Jonathan Baynham Executive Director Louisiana Restaurant Association Education Foundation jbaynham@lra.org 504-454-2277

Pharmacy Discount Card

Free program (not insurance) with discounts on most FDA-approved prescription medication. For more info, contact HealthcareHQ@restaurant.org

Affordable Care Act

Get the facts and how the federal healthcare law affects you. restaurant.org/healthcare

MUSIC LICENSING

BMI | BMI.com

Save 20% off licensing fees by paying online.

Rob Conrad (615) 401-2908

ADA RESOURCES

ADA Toolkit Free to Members Call the LRA Communications Dept. (504) 454-2277

LOUISIANA PROSTART

Contact: Kasey Uddo Program Manager

Louisiana Restaurant Association Education Foundation kuddo@lra.org 504-454-2277

INCUMBENT WORKER TRAINING PROGRAM

Contact: Melinda Carter Program Manager, Incumbent Worker Training Program Louisiana Workforce Commission mcarter@lwc.la.gov 225-342-8980

Advertising Index

BMI..........................................................................................33

www.bmi.com (404) 261-5151

DIRECTV FOR BUSINESS...............................................OBC www.directtv.com (404) 643-4252

FISHER PHILLIPS...............................................................27 www.fisherphillips.com (504) 522-3303

HEARTLAND PAYMENT SYSTEMS..............................IBC www.heartlandpaymentsystems.com (888) 963-3600

LOUISIANA SEAFOOD.......................................................11 www.louisianaseafood.com (225) 342-0552

LRA WORKERS’ COMP....................................................31 www.lrasif.org (504) 454-2277

ODP BUSINESS SOLUTIONS.........................................33 www.odpbusiness.com (888) 263-3423

PERFORMANCE FOODSERVICE..................................39 www.performancefoodservice.com (504) 733-5200

PJ’S COFFEE.........................................................................IFC www.pjscoffee.com (985) 792-5899

SERVSAFE.............................................................................21 www.servsafe.com

SYSCO FOODSERVICE....................................................9 www.sysco.com (504) 731-1015

For advertising information, please contact Wendy Waren, SVP of Communication: Phone: (504) 636-6518 Email: wwaren@LRA.org Online: www.LRA.org

Do you have good news to share about your company? Want a “Shout Out” for your employees’ hard work? Send an email to communications@lra.org with the subject “Shout Out” for a chance to be featured in our weekly newsletter sent out to members!

Do you have an exemplary employee who’s been with you for 20 or more years? Do they go above and beyond the call of duty? Are they a shining example for young employees to emulate? If you’ve answered yes, then you have a LRA Restaurant Legend! Nominate your employees today! Email communications@lra.org for more information.

Contact: bernie.kaelin@e-hps.com