JULY 2021
BITES
PRESORT STD US POSTAGE PAID HOUMA, LA PERMIT NO. 17
BITS &
PUBLISHER’S NOTE |
JULY 2021 • VOLUME 4 • ISSUE 7
TABLE OF CONTENTS 04
GOVERNMENT UPDATE
Terrebonne Parish officials urges residents to get vaccinated as Covid-19 cases rise among the unvaccinated
06
FROM THE TOP
08
OIL AND GAS UPDATE
10
E
14
How Cyber Security is the Answer
16
QUINTESSENTIAL QUIZINE Quizine Quarters thrives in their first year of business
verywhere you turn in the bayou region there are Now Hiring signs. From restaurants to skilled workers in the energy sector, our area is in need of employees. Hours ahead of Sine Die on Thursday, June 10, the Louisiana Legislature approved HB 183 where the state will give up enhanced federal unemployment benefits early in exchange for a $28 permanent increase of the state’s maximum weekly payout for unemployed workers. (The federal government has been adding an extra $300 per week to unemployment benefits to help workers and stimulate the economy.) On the Friday morning following the vote, it seems as though Governor John Bel Edwards will follow through with his end of the bargain. At the end of May, the Louisiana Workforce Commission released new numbers on unemployment in the state. Louisiana’s April 2021 not seasonally adjusted unemployment rate fell by 6.1 percentage points to 6.6 percent from the April 2020 rate of 12.7 percent. Locally, the not seasonally adjusted April 2021 unemployment rate for the Houma area is 5.6 percent, down from 6.0 percent in March and down from 10.9 percent in April 2020. Despite the need for workers in the region, two local restaurants are thriving, respectively bringing unique food and much needed new life to downtown Houma. Our Bits and Bites issue highlights these restaurants and also takes a closer look at cyber security as more businesses depend on the internet for their everyday transactions. Quizine Quarters has thrived during their first year of business, overcoming personal challenges and pandemic rules, to bring the soul back to Houma’s dining options. Owners
LUMIERE BLUES & JAZZ BISTRO
New restaurant brings light to downtown Houma
Cody Gray
Oil hits highest marks in last few years as demand rises
ONE WRONG MOVE CAN LET HACKERS INTO YOUR DOMAIN
18
MOVERS & SHAKERS
23
ON THE AGENDA
Headlines and accolades
Business Calendar of Events
PUBLISHER
Brian Rushing ASSOCIATE PUBLISHER
Mary Downer Ditch EDITORIAL Drew Miller CONTRIBUTING WRITER
Keely Diebold CONTRIBUTING WRITER Heidi Guidry CONTRIBUTING WRITER
CREATIVE Lauren Pontiff GRAPHIC DESIGNER Breanna Parfait GRAPHICS INTERN
Jared Smith, Christopher Short and Kenneth “KJ” Townsend have made a name for themselves and their restaurant, known for its fun atmosphere, engaging customer service and, of course, its creative, flavorful dishes. Another local restaurant opened in June 2021, bringing new light to downtown Houma. With its exposed brick, high ceilings, industrial style lighting, black iron piping, and vintage checkered floor, Lumiere Jazz and Blues Bistro takes its notes from the history of the building. Opening for lunch and dinner, the restaurant will soon invite local musicians to perform for patrons, creating a relaxing atmosphere for the downtown area. It seems every day we hear of another company being hacked, allowing criminals to halt businesses, steal files and hold your business hostage for any cost. Most recently Colonial Pipeline, which controls nearly half the gasoline, jet fuel and diesel flowing along the East Coast, shut down their pipeline after a hack exposed their vulnerabilities. Jason Bergeron, CEO of Stratify, LLC, shares more about the constant evolution that is cyber security. Personally, I am excited to share that I am stepping into the role of Associate Publisher for Rushing Media. This role will allow me to take a more direct role in the operations, production, and sales for all of our publications. I hope to continue to serve our readers and our business MARY DITCH community!
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ADVERTISING Beth Ann Tabor
DIGITAL MARKETING Addie Wetzel
DIRECTOR OF FINANCE Michelle Ortego
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GOVERNMENT UPDATE | BY DREW MILLER
TERREBONNE PARISH OFFICIALS URGE RESIDENTS
TO GET VACCINATED AS COVID-19 CASES RISE
AMONG THE UNVACCINATED
JULY 2021 | BAYOU BUSINESS MONTHLY
S
4
ince the start of the pandemic, Terrebonne Parish has had over 10,500 cases of COVID-19 and 200plus deaths related to disease, according to the Louisiana Department of Health’s data on June 9. Yet, a significant amount of residents are still saying no to the vaccine, which was made available to all Louisianans ages 16 and older in March. Amid increasing cases among unvaccinated individuals, the parish’s emergency preparedness chief and other officials urge community members to get vaccinated. “The case numbers are going up, and the number of people being hospitalized is increasing also,” said Earl Eues, Director of Terrebonne Parish Office of Homeland Security and Emergency Preparedness. “It was not like it was before the vaccine, but it is increasing amongst those who are not vaccinated.” Eues highlighted the recent COVID-19 data during a Terrebonne Parish Council Public Services Committee meeting on Monday, June 7. With 25.9% of
Terrebonne’s population vaccinated, the parish ranks 33rd out of 64, he noted. Since his last council update on May 24, Eues said, there is a nearly 40% drop in the number of residents getting vaccinated. “The vaccination number is going to go up every time I come up here because every time you get one vaccination, the number is going to go up. The difference is how many people are getting the vaccine,” he explained. “And the trend is less and less people are getting the vaccine...Less people are getting the vaccine even though it’s more readily available.” Eues made it clear during his presentation that the numbers show the virus isn’t dwindling in the parish. “Our percent positivity has risen once again to 6.8%; that was an increase of 2.9% from our last council meeting [when it] was 3.9%,” he said. “...Number of presumed recovered at this time is 10,158 persons, which leaves 556 positive cases walking around Terrebonne Parish at this time.”
There’s a local rise in COVID cases, Eues said, with Terrebonne Parish ranked 6th in cases in the state on a per-thousand basis in the last seven days. The hospitalization rates aren’t encouraging, too. According to Eues, the week of May 30, local facilities averaged about eight coronavirus patients per day and 9.6 the week prior. Four weeks before the June meeting, Terrebonne hospitals were averaging approximately 1.4 a day, he said. “So, the community risk of transmission in our parish is high,” Eues said. “The transmission of these cases are amongst non-vaccinated residents. Reports from the hospitals indicate that all the admissions in the hospital in the last few weeks — actually since the vaccine has come out and been distributed to the population in January — have been unvaccinated residents.” Eues said the parish has seen 203 COVID-related deaths. “Those 203 people, I’m sure they wish they had an opportunity to get a vaccine instead of
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dying from the disease,” he added. Several council members pleaded with the public to take the vaccine during the meeting. “There’s some people, who on the advice of their physician, are not able to take this vaccination. So, if we’re able to, we owe it to those people who can’t to try to protect them,” said Councilman Gerald Michel. He added that although they fare well with the disease in most cases, children 12 and up should be vaccinated as well because they can become spreaders. Councilwoman Jessica Domangue shared that she has lupus, an autoimmune disease, and her doctor encouraged her to get vaccinated. “I encourage people if they have any concerns to just call their doctors.” “We went down in the twos in the positivity rate. Now we are close to seven again — it’s not good. We need to get that herd immunity out there,” Councilman Daniel “Danny” Babin said. “So, please everybody, go get yourself vaccinated.”
1051 W. Tunnel Blvd. Houma, Louisiana 70360
5
FROM THE TOP |
QUICK QUESTIONS FOR THE PEOPLE IN CHARGE
CODY
GRAY
PRESIDENT & CEO, LOUISIANA’S CAJUN BAYOU TOURISM
TELL ME ABOUT YOUR WORK: WHAT IS THE BEST PART OF YOUR JOB?
JULY 2021 | BAYOU BUSINESS MONTHLY
I am so fortunate to be able to share our authentic Cajun culture, food, outdoors and destination with the world while working with our local tourism partners in Lafourche parish and in the great state of Louisiana. It is rewarding to see the substantial impact our tourism organization makes in our communities and the difference it makes in the quality of life for residents and visitors.
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WHAT IS THE HARDEST? It can be challenging at times with a small team to juggle the many projects, tasks and goals that our organizations works to achieve. Prioritization, planning and delegation are key in helping balance our team’s load while achieving the goals we work toward.
IS THERE ANYTHING NEW ON THE HORIZON? We are continuing to see positive signs of the return to travel and are excited to welcome back visitors to the bayou. We are continually working with Lafourche Parish attractions, events, restaurants and hotels to develop new campaigns, initiatives and products to showcase our unapologetically Cajun destination to the world to attract visitation year-round.
WHAT’S ONE LEADERSHIP SKILL YOU FEEL EVERYONE MUST LEARN? Good communication is a core leadership skill. Communication is essential to all areas of business, from client relationships to branding and team-building to productivity and efficiency. In order to build together and work together you must continually develop and hone your communication skills.
TELL ME ABOUT YOURSELF: AS A CHILD, WHAT DID YOU SEE YOURSELF DOING AS A CAREER? In my early childhood I dreamed of being a veterinarian. Later in my teens I wanted to go into the music industry as a performing pianist, composer or conductor. However, when I learned about the travel and tourism industry, I knew it was a calling I had to answer.
WHAT WAS YOUR VERY FIRST JOB? Before I was of legal age to work, I worked at an equestrian farm. It taught me the meaning of hard work and some valuable life lessons. When I was able to legally work, I landed a job in graphic design and large format printing at a printing company.
WHAT TIME DO YOU WAKE UP AND HOW DO YOU START YOUR DAY? I like to start my mornings around 6:006:30 am. First thing is pressing the “on button” on my coffee maker. I am not a breakfast person, so I go right into getting dressed and ready for work. Followed up by checking my calendar, reading the latest headlines, glancing at my inbox and of course browsing my social media feeds. Then it’s out the door to conquer the day ahead.
WHAT’S ONE THING YOU COULDN’T LIVE WITHOUT? That’s an easy one. Coffee!
WHAT DO YOU ENJOY DOING IN YOUR FREE TIME?
In my spare time I enjoy traveling (I do work in the travel industry after all), anything outdoors, reading a good book, gardening and spending time with friends and loved ones.
FAVORITES/THIS OR THAT: Favorite food: Any kind of seafood. Favorite vacation spot: Charleston, South Carolina How do you like your coffee? Sugar and cream Chocolate or vanilla ice cream? Vanilla with a chocolate drizzle. Pen or pencil? Pen, preferably a medium or fine point. Early bird or night owl? Definitely a night owl. But, during the week I try to find a balance so that I am able to get a good night’s sleep. Although, it can be challenging to shut my mind down for the day.
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When a customer searches for you, what will they find? Is your information correct? Is your website professional? Will they choose you over your competitor?
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JULY 2021 | BAYOU BUSINESS MONTHLY
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OIL & GAS |
JULY 2021 | BAYOU BUSINESS MONTHLY
C
8
BY DREW MILLER
rude oil saw its highest prices in the last few years as the world remains on track to pre-COVID normality. On June 7, U.S. West Texas Intermediate (WTI) was just over $69 a barrel. The day before, the US benchmark traded above $70 a barrel — its highest since October of 2018. In April of 2020, one of the pandemic peaks, WTI fell to a negative $37.63 per barrel. The $70 mark is $110 a barrel above that record low. “Oil demand has been rising this year, and many traders have bet on the expected summer uptick, buying oil at cheaper prices before and now reaping the profits,” analyst Louise Dickson of Rystad Energy told Reuters. “The strong levels are here to stay.” Brent crude showed impressive numbers, too. It reached $72.27 per barrel, the highest since May 2019. According to CNN Business, the bounce back is driven by the recovery in demand for gasoline and jet fuel as the pandemic dwindles and the economy returns to form. The Organization of the Petroleum Exporting Countries (OPEC) and Russia are restraining supply as well, according to CNN, although they plan to pump more in the coming months.
“An improvement in India Covid-19 case numbers and the ongoing recovery in the US and Europe ahead of their summer is supporting prices,” wrote Jeffrey Halley, senior market analyst for Asia Pacific at Oanda. “OPEC+ is content to postpone tinkering with their production targets for now.” Americans are feeling the higher oil prices at the pump, too. On June 7, the average gallon of regular gas in the U.S. was $3.053 — up from about $2.02 a year ago. In Louisiana, it was at $2.709 a gallon in June. According to some experts, the weather will also play a factor in gas prices staying high. The natural-gas market “may get even tighter by the end of the year,” Christin Redmond, global commodity analyst for Schneider Electric’s Energy & Sustainability Services, said in a Barron’s article. “Weather has been overall supportive, coming out of the coldest winter for a couple of years, and this summer looks like it will also be quite hot,” she said. High temperatures lead to more air-conditioner use, boosting demand on gas-fired generators, according to Barron’s. “The Atlantic hurricane season officially began on June 1,
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JULY 2021 | BAYOU BUSINESS MONTHLY
with the U.S. forecasting a likely range of 13 to 20 named storms this year. Hurricanes have a much smaller effect on oil-and-gas markets than they did a decade ago, with a much smaller portion of natural-gas production coming from offshore drilling, but they can temporarily reduce supply by around two billion cubic feet a day and knock out some liquid natural gas (LNG) export volumes,” reads the Barron’s article, citing Redmond. With over 90 percent of the 11 billion cubic feet per day of U.S. liquefied natural gas export capacity being located on the Gulf Coast, Redmond said, “hurricanes have the potential of being net bearish” for prices.
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JULY 2021 | BAYOU BUSINESS MONTHLY
10
BY DREW MILLER
H
ouma’s Quizine Quarters opened in October of 2020 amid business closures and layoffs, uncertainties over food supplies, strict safety guidelines and other challenges delivered by the novel coronavirus. Yet, owners Jared Smith, Christopher Short and Kenneth “KJ” Townsend believed their new establishment would weather the storm. “When you know, you know,” Short said. “Sometimes you have that fear factor, but you just put that out your mind and go forward.” The three business partners made the right choice. From starting with just to-go orders to becoming a full-service restaurant, Quizine Quarters has proven to be a hit with patrons from all around the Bayou Region. It’s known for its fun atmosphere, engaging customer service and, of course, its
creative, flavorful dishes. “People love the food. Some of them are shocked at the flavor that actually comes from the food. I call it a flavor that you chase: once you get a taste of it, you just chase it until you get it again,” said Townsend, who is also the establishment’s head chef. Townsend starts his day at the restaurant around 7 a.m. by checking inventory and equipment and preparing the food. When he’s not whipping up a dish on the stove or dropping something in the fryer, he squeezes in time to check on customers. “There aren’t too many places where you get to sit down and eat and meet the owner and head chef. People like that,” Smith said. “And he’s genuine, too.”
heel while he was at the supermarket. “It hit it pretty hard,” he remembered. “I thought it was like a sprain, but it actually had fractured my heel bone. And me being on my feet cooking, of course, I would get off, and my foot would be swollen.” His wife Alice gave him compression stockings to keep the swelling down, but the pain wouldn’t go away, Townsend said. After going in to get it looked at, a doctor told him he had a hairline fracture in his heel and put him in a cast. “It looked like everything was going to get right, but that bone actually got infected,” Townsend recalled. “And once the bone got infected, they diagnosed me with osteomyelitis.” The husband and father of one went through multiple opinions and six surgeries to save his leg — but to no avail. On December 27, 2018, thinking he caught the flu, he revisited the hospital, and doctors discovered his white blood cells and kidney were at alarming levels.
JULY 2021 | BAYOU BUSINESS MONTHLY
Townsend loves what he does. “We have a good time. We joke, create a good atmosphere and cook fun food,” he smiled. From showing his passion in the kitchen to greeting customers from table to table, the 38-year-old Houma native carries a confident and uplifting demeanor. Unless he revealed his right prosthetic leg, the establishment’s guests would never realize the adversity he persevered through to get to where he is today. After learning to cook from his grandmother as a child, Townsend got the opportunity to move to Atlanta following high school to sharpen his skills, working under his uncle Louis Castle and chef Steven Dudley. He later returned home and cooked for several local restaurants. But after some time, with just a simple accident in 2015, his life’s trajectory changed. A shopping cart struck the back of his
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JULY 2021 | BAYOU BUSINESS MONTHLY
“I LOOK AT IT AS HANDICAPABLE BECAUSE YOU’RE ABLE TO DO WHATEVER YOU WANT TO DO AS LONG AS YOU MAKE IT UP IN YOUR MIND THAT YOU WANT TO DO IT.”
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“The doctor was like, ‘You don’t look right.’ So, she ran blood work on me, and after that, she said, ‘You gotta hurry up and get to the emergency room. We have to fix it, or you won’t be here.’ That’s how blunt it was,” said Townsend, who also has diabetes. Just two days after New Year’s, Townsend found himself lying in a hospital bed with the lower half of his leg removed. He was nervous about his procedure, but his strong family and church support and knowing it had to be done are what got him through it. “If that’s what I gotta do to still be here with my family, that’s what I gotta do,” he said, recalling his thoughts. Following his amputation at a New Orleans hospital, Townsend asked to be transferred to a facility near his home for rehabilitation, so he continued his road to recovery at Terrebonne General. There, thanks to the facility’s staff, other patients and his determination, he was back to moving sooner than expected. “I watched a video with a doctor who said 10 percent of people actually get up and physically start walking after amputation. I made it up in my mind that I was going to be a part of that 10 percent,” he shared. “My son, who’s 16 now, was looking at me. I always told him, ‘no excuses.’ If you could physically get up and do something about it, you get up and do it. By the grace of God, I left rehab on January 23rd.” Townsend said he was anxious about what life would look like after his amputation. But, in a way, the whole ordeal turned out to also be a blessing — as it made him “stronger” and
come up with new ways to provide for his family. The injury forced the young cook to leave the restaurant kitchen. His love for his craft didn’t fade, however, so he began selling meals out of his home on the east side of Houma. Soon, 40 orders turned into 150 orders whenever he opened up his kitchen as the word spread. Townsend eventually linked up with Short and Smith. With Townsend’s culinary skills and Short’s and Smith’s business acumen, they realized they could do something unique and started drawing up the plans for Quizine Quarters. And before they opened their establishment’s doors, they gave back to the community when it was well needed. In March of 2020, Townsend cooked up some meals for 175 local kids out of school because of the pandemic and Terrebonne General’s staff. “As an amputee, I had my fair share of dealing with the medical team. I knew that those guys put their lives on the line for us in the pandemic,” he said. “I just thought it was fair to share my craft with them.” Located at 6670 W. Main St., Quizine Quarters gives all amputee patrons a 15 percent discount on their food. That’s not the only way Townsend aims to help others going through similar afflictions as his own. During his treatment at Terrebonne General, his positivity and resolve lifted folks around him — so much so that the center’s staff asked him to come back in from time to time to speak
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JULY 2021 | BAYOU BUSINESS MONTHLY
with patients still adjusting to their new life. “It seemed like I would always have the right words to say,” he remembered. Today, Townsend, who often checks on other amputees he’s met along the way, is putting together a support group called One Step Closer. “You go through a lot of legs. Every time you get a new leg, you have to learn how to walk with that leg. Sometimes it could be frustrating because they can leave a different bruise or nick. It’s a frustrating journey, but you just have to know how to push through,” he said. “I just feel that we need that support amongst each other to kind of push each other to make it through.” He went on to say that folks interested in joining can reach out through Facebook or by coming to see him at the restaurant. “I would think a lot of people look at it like, ‘Oh man, I lost my leg, and now I’m considered a handicap,’” Townsend said. “I look at it as handicapable because you’re able to do whatever you want to do as long as you make it up in your mind that you want to do it.”
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JULY JULY 2021 2021 | | BAYOU BAYOU BUSINESS BUSINESS MONTHLY MONTHLY
echnology is inevitable. It is in our everyday lives and it is here to stay. COVID brought us a world of Zoom calls, cloud-based services, increased online shopping, online delivery services, and the list goes on. How do we stay safe during a time where everything is transitioning to more and more of the digital world? Cyber security is a broad term which encompasses many different aspects that can make a huge difference in a business. According to the Cyber Security & Infrastructure Security Agency (CISA), cyber security refers to protecting networks, devices, and data from unauthorized access or criminal use and the practice of ensuring confidentiality, integrity, and availability of information. How can cyber security help your business? Jason Bergeron, CEO of Stratify, LLC, has over 15 years experience in the field, along with extensive knowledge in both owning and running a business. His business consulting company has led him to be passionate about creating solutions for organizations to be successful. He prides his work by having an unbiased opinion when he works with a client. “I don’t make money on whether or not you go with [a solution], but I will tell you whether or not that solution is something I’m recommending. I’ll recommend you do it with your provider. I’m going to give you the tools that you need to protect yourself with. And you know, at the end of the day, if the more companies around here are unprotected, it makes it risky for us all to do business. This is something where you really want as an area, as a region. Probably nine times out of ten, it’s going to happen to the small business more.” Over the years he said the issue of hacking and spam has been a constant evolution that technology has to continuously change to keep up with. There are multiple risks that come with cyber security. Hackers exploit weakness in computer systems for their own gain, and yes, it is harder to achieve than movies make it seem. On the other hand, malware is also an issue. They are unwanted files that cause harm to a computer that can potentially compromise data stored on a computer. Classifications such as viruses might require someone to do something before the malware actually infects the computer, such as opening an email, or downloading a file. Some malware infects without the user’s help by exploiting a software vulnerability. Once one computer is infected, the malware will attempt to infect other computers. This can be done through email, websites, and such. Another way malware can infect a computer is fake software. For example, you need a program to block ads on
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your browser, so you find one online to download for free. That program may actually be accessing your data and sending it to a remote intruder. Attackers may also take advantage of vulnerabilities in software patches to infect computers with malware or perform other malicious activity. Bergeron said often attackers access data through apps and settings people just do not know are there. They are able to access data, for example, through a downloaded app on your phone which can lead to data breaches. One of the most damaging mindsets for a business is the “it won’t happen to me” mentality, and businesses must be reminded that it is better to be prepared than to have to do quality control later. Bergeron said he understands from a small business standpoint that they may not be able to afford certain things when it comes to security and that is when a conversation has to be started. “They will have compensation that will return on investment. If you do get compromised, you could be looking at $2,000 right off the bat before you do anything else. That’s what it’s going to take to get somebody out and get your systems cleaned up, IF you can recover it. But it’s really more of the conversation that says, ‘what if you can’t get your data back?’” This is a make or break decision from a business standpoint. When it comes to cyber security, the weakest link is the user. This does not always mean the user does not have the intellectual capacity to do a simple task, but simple ignorance can lead to giving access to intruders. It proves that education is key when it comes to protecting your business. Recently, a Fortune 500 business, who certainly has a budget for security measures, had continuous attempts to get hacked. The website was of course locked down and the hackers were unsuccessful. They could not find the weak user or the vulnerable software. That did not mean they gave up, but actually ramped up the attempt. They managed to hack into the website of the restaurant which was located beside the company, compromised the restaurant’s online menu, and attached a malicious PDF file. They then waited until an employee from the Fortune 500 company downloaded the menu, along with the malware, and they were in. Something as simple as downloading a restaurant menu can lead to a business’ falling. Surprisingly, only half of these instances are reported, simply because no one wants to tarnish reputation leading to mistrust from the clientele. Many people ask the question, “but why?” when it comes to the subject of cyber attacks. Like most crimes,
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JULY 2021 | BAYOU BUSINESS MONTHLY
it is, simply, for the money. It is a trillion dollar industry. There is, however, good news. There are ways to minimize cyber attacks. Bergeron always advises his clients to enable two-factor authentication, have a complex password (that does not include personal information), keep device and computer software up-to-date, know where your data is stored, and watch what information you make public. He advises making a list of what technology is there, what is updated, where it is at, and who is managing it. From there, make sure to have a disaster recovery plan. Be prepared, because “it is not a problem until it is.” Some other preventives that can be taken is running up-to-date antivirus software, changing default passwords, installing firewalls, and trusting your gut. If something seems off, it probably is. The most vulnerable is because of convenience when it comes to technology. This does not mean going back to the stone ages and going antitechnology. Be smart, have a plan, and protect yourself along with your business.
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ith Jazz music playing softly in the background, dim lighting, and a cool atmosphere, Lumiere owner/partner Bryan Bunn introduced himself. Lumiere Blues & Jazz Bistro is a contemporary new restaurant that gives Downtown Houma a fresh breath. The exposed brick, high ceilings, industrial style lighting, black iron piping, and vintage checkered floor brings a family-friendly and welcoming atmosphere. Bunn explained the vision of Lumiere (which means light in French) was actually envisioned by his wife. The couple has a background in the oil field industry and they made the connection for the title of the new project to power plants. They partnered with managing directors, and sisters, Kristy Thibodaux and Mitzi Rieve, who have 30 years of experience in the restaurant industry as well as managing multiple businesses. They have all known each other for nearly 18 years which conveys the trust they have in each other to be succussfull.It was their experience in the industry that helped shape Lumiere. Bunn said it took just seven weeks to get the restaurant ready for opening day, which was June 9, 2021. The restaurant is located in the space that most recently housed Bilello’s Cafe in Downtown Houma and is enriched with history. The building used to house a steam driven generator that was powered by
It’s always a we or us, whether it’s good or bad, we either fail or we grow together.” Both Thibodaux and Rieve were worried about hiring staff due to the recent employment hardships. However, they easily hired a full staff, and even have people on a waiting list for hire. She gives credit to the fact the employees know the work ethic and know how they operate. Bunn compared the staff work ethic to his oil field experience, “The interaction with us [in the oil field] was a lot like what I see here because the environment that we work in is really dangerous. So, you got to have each other’s back. You have to be looking to make sure that your buddies are not about to get hurt. They’re doing the same thing here.” Rieve ended the conversation with enthusiasm, “It’s definitely something to be proud of. We’ve had a lot of support from friends and family. We were out here for the White Boot Stroll and had moved out talking to everybody passing, let them come and do a walk-through and told them what our plans were. We told them the history of the building and people were just amazed by that because no one ever knew. We’ll get there.”
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JULY 2021 | BAYOU BUSINESS MONTHLY
water pulled from the bayou that lays behind the building. Bunn said they moved the generator to Barrow Street in the old power plant, then moved to the current location. A print of the original generator can be seen upon entering Lumiere. The crew had plenty of work on their hands to get the location ready. “When we [first] walked in, it was not what it looks like right now,” Bunn said. Everything had to be painted, fixtures were built and installed, the floors had to be redone, and the plumbing was a nightmare. The biggest project was to get the kitchen completely redone. It was completely disassembled and reassembled. “It was a lot of work,” Bunn said, “They’ve worked tirelessly to get it done.” When it comes to the menu, Bunn and Rieve had fun with the options. Bunn gave Rieve full range on creating the menu. She said her place is in the kitchen: she loves family, and loves home cooking. The passion comes from her mother who taught her how to cook from a young age. They wanted some lighter and healthier options for patrons to enjoy. Some options include shrimp, beef, and grilled vegetable kebabs, crawfish etouffee over grilled fish, seafood stuffed avocado, and they
also have gluten free options. Everything is prepared in-house from their sauces to their seafood stuffings. They pride themselves on fresh food and home cooking. She would try a few recipes, Bunn would tag in the sampling, which has led to the menu the restaurant has today. You can also thank Bunn’s step-mother for the delicious desserts. Also, yes, they will still be offering fan-favorite fried chicken on Saturdays just as Mr. Danny Bilello would want it. The restaurant will also add some seasoning to Houma by hosting live local musicians as well as brunch on Sundays. Both Bunn and Rieve agree on the vision for the new business being rooted in community. Bunn said they want to get downtown Houma back to what it once was, “We’re hoping to be a piece of the puzzle to try to get people coming down here. We’re going to have an atmosphere where you can bring your family. For us, it’s just about the community.” They wanted to bring another option to downtown, which they believe the area lacks. Their passion to grow the downtown area is evident as they explain what they believe is the issue with the area: “The more people that work downtown means that more people will visit downtown.” Family is priority at Lumiere and it is evident when interacting with the staff. Rieve said, “It’s very important that we create a team. It’s not, you work for me. You work with us, you work with me. It’s never me or an I.
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MOVERS AND SHAKERS |
HEADLINES & ACCOLADES
DANOS GROWS BUSINESS DEVELOPMENT TEAM
JULY 2021 | BAYOU BUSINESS MONTHLY
Danos has announced that it has expanded its business development team with two internal moves and one new hire. Rene Vidrine has been promoted to executive account manager. Bounty Fontenot has moved to sales and business development representative, and Chase Clement joins the team as a sales and business development representative. “We are excited about the ability to strategically grow our business development team,” said Owner, President and CEO Paul Danos. “This comes as we are seeing an increase in industry activity, and we are optimistic about the opportunities Danos has to provide more services to our valued customers.” As executive account manager, Vidrine will oversee and maintain Danos’ relationship with long-standing customer Occidental, focusing on both onshore and offshore operations. He joined Danos in 2006 as a safety specialist and has since held roles as account manager, shale operations manager and, most recently, general manager of shale
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production. Additionally, he was Danos’ 2015 Staff Employee of the Year. Vidrine graduated from Nicholls State University with a Bachelor of Science in Petroleum Engineering Technology. A Thibodaux native, he and his wife Katie live in Luling with their two children. Fontenot has moved to the role of sales and business development representative covering the Lafayette, La., region. A former Danos account manager, he will identify business opportunities while building and maintaining successful relationships with prospective and existing customers. Fontenot joined Danos in 2015 and has 28 years of industry experience. He and his wife Codi live in Opelousas and have two children. New to the Danos team is Sales and Business Development Representative Chase Clement. He will focus on the industrial market and brings with him seven years of industry experience. Clement is a 2013 graduate of Louisiana State University and lives in Thibodaux.
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NICHOLLS OFFERS NEW ONLINE FORMATS FOR MBA PROGRAM The Nicholls State University College of Business Administration has announced an addition of online and hybrid Master of Business Administration pathways. The new online degree will offer working distance learners and professionals a new means of getting their MBA. Students will be able to choose a hybrid format which includes both evening and online classes. This will allow students to be able to schedule their classes according to their individual schedules. The courses will be a mix of recorded lectures, discussion groups, and live sessions between students and their professors which add a special dynamic to distance learning. Ray Peters, MBA Director and Professor of Leadership, said, “As we introduce these new pathways, students can be assured that they are receiving instruction from the same outstanding professors who have built the Nicholls MBA brand. Furthermore, our program is fully accredited by AACSB, the gold standard for business
school accreditation.” These options will start in January of 2022. Also beginning in 2022 is a new option of earning an MBA in as little as 12 months. The evening, hybrid, and online MBA classes will be taught in two 8-week terms within each semester, with two courses taught faceto-face and two online courses. The MBA curriculum consists of ten required courses that focus on business analysis and decision support. The class content within the Nicholls MBS program is integrated across disciplines and serves as a “building block” to achieving a high-quality MBA. “Similar to our traditional and EMBA pathways, our online and hybrid MBA pathways will have the confluence of outstanding quality and excellent price, making for an outstanding value proposition,” Peters adds. For more information on the Nicholls MBA program, call 985-4484241 or visit nicholls.edu/mba.
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CHEF JOHN FOLSE CULINARY INSTITUTE TO RENAME STUDENT LOUNGE The Chef John Folse Culinary Institute will rename the student lounge to the Gregory and Brenda Hamer Family/Taco Bell Student Lounge and Research Center in honor of Morgan City restaurateurs Brenda and Gregory Hamer Sr. The couple donated $50,000 to the institute which will be used to purchase and maintain state-of-the-art kitchen and cooking equipment for students. The Hamer family said, “We feel that it is very important for us to support the Chef John Folse Culinary Institute and especially the students. It is exciting for us to know that not only are we currently able to assist the students but also that funds will be endowed to help strengthen the culinary
institute for many years. Nicholls State University is an important asset to our region of the state. The culinary institute can bring additional recognition to Nicholls, and the vital part it plays in the lives of our region.” The couple established B&G Food Enterprises in 1982 when they opened their first Taco Bell restaurant in Morgan City. Since then, they operate more than 150 Taco Bell Franchise locations. Chef John Kozar, the department head and assistant culinary professor, said by supplying the students with the latest in culinary technology, they will be better prepared to enter the workforce when they graduate. He said, “The Hamer Family has long supported
the culinary institute, and I cannot thank them enough for everything they have done for our students.” Gregory Hamer Sr. is the emeritus director of the National Restaurant Association and a past chairman of the National Restaurant Association Education Foundation. Also, he served as the President of the Louisiana Restaurant Association and was elected to the LRA Hall of Fame in 2002. The couple’s son, Gregory Hamer Jr., graduated in the first Chef John Folse Culinary Institute graduating class. For more information on the institute, visit www.nicholls.edu/culinary.
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MARINE SAFETY COMPANY TO INVEST $3.5 MILLION TO BRING MAIN LOGISTICS HUB TO HOUMA
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JULY 2021 | BAYOU BUSINESS MONTHLY
Alexander/Ryan Marine & Safety (ARMS) announced it has purchased an idle manufacturing site to establish an assembly facility and service center in Houma for its customized marine safety solutions, as well as distribution to U.S. and international customers. “We will keep on serving the growing needs of our customers and partners across the United States as well as of international markets, now having our main logistics hub in Houma,” said Stavros Lalizas, founder/CEO of parent company Lalizas Group of Piraeus, Greece. “The investment we are making (exceeding $3.5 million) not only will assist us in our further development and growth but will also have a positive impact on Terrebonne Parish, creating new opportunities for the local community.”
Alexander/Ryan’s customized maritime products and services, various marine safety products, including lifeboat systems, sea jet submersible pump systems, life rafts and personnel baskets, will be managed and coordinated on the east-Houma site. “This investment brings a 10-acre four-building site back to commerce after six years,” said Matthew Rookard, Chief Executive Office of Terrebonne Economic Development Authority (TEDA). “We believe Alexander/Ryan’s investment sends a strong signal that Terrebonne is the still right place to serve the maritime industry.” “ARMS has a strong history and leading position in serving the marine and offshore industry for more than 55 years, providing a wide range safety and protection products tied to what matters both on board and on shore,” said Mark Demmink, CEO of Alexander/Ryan Marine & Safety which is headquartered in Houston, Texas. “We consider this move a significant step forward and are proud to be part of Terrebonne’s community.” “This is a great day for Terrebonne Parish. I welcome Lalizas to Terrebonne Parish and want to thank them for investing and creating jobs here in Houma,” said Terrebonne Parish President Gordon Dove. “We will continue to look for ways to help grow our economy and create high-skilled jobs with great companies like Alexander/Ryan Marine & Safety.” TEDA has worked to help Lalizas’ team navigate local permitting requirements for the facility at 205 E. Woodlawn Ranch Road with Terrebonne Parish’s Planning and Zoning Department and position itself to yield financial benefits from State of Louisiana’s incentive programs. It will continue to support the company as it builds its workforce locally. Career opportunities will be listed at www.laworks.net. Alexander/Ryan anticipates completing renovations and beginning operations in the last quarter of 2021.
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MOVERS AND SHAKERS |
HEADLINES & ACCOLADES
JULY 2021 | BAYOU BUSINESS MONTHLY
ROUSES MARKETS ESTABLISHES ENDOWED CULINARY SCHOLARSHIPS AT NICHOLLS
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The Chef John Folse Culinary Institute at Nicholls State University and Rouses Markets are proud to announce two endowed scholarships to support the future of culinary professionals. Each of the scholarships is named after a legend within Rouses’ history and in the grocery industry: Leroy Theriot and Anthony Rouse, Sr. “We’re happy to continue our commitment to Nicholls State University and the next generation of culinary and grocery professionals with the endowment of these two scholarships,” said Donny Rouse, CEO of Rouses Markets. “Leroy Theriot set the standard for every butcher who has followed him at Rouses. And Pa knew success doesn’t just happen; it is made to happen and requires sacrifice, dedication, and a commitment to quality and service. He was a true entrepreneur.” The Leroy Theriot Meat & Charcuterie Culinary Arts Scholarship seeks to develop the next generation of meat science professionals. Theriot was a butcher at Ciro’s and the meat manager for the first Rouses Market. Anthony J. Rouse, Sr. is a pioneer in the grocery industry, and the Anthony J. Rouse, Sr. Food Entrepreneurship Scholarship will support the next crop of food entrepreneurs. Rouse, Sr., is the founder of the Rouses Markets. “It is always exciting when the bond between Nicholls and Rouses grows stronger,” said Jeremy Becker, executive director of the Nicholls
Foundation. “By having two endowed scholarships that not only benefit Rouses employees but also honor two very important people in the history of Rouses, it is a great example of Rouses investing in their employees, their community and Nicholls.” All part-time Rouses Markets employees or dependents of employees who are culinary majors can apply for the scholarships. Recipients will receive up to $1,500 per academic year and must be enrolled to receive the scholarship. For the Theriot Scholarship, candidates with an interest in the butcher crafts will be given preference. For the Rouse Scholarship, candidates with an interest in food entrepreneurship will be given preference. Chef John Kozar, director of the Chef John Folse Culinary Institute, said these scholarships will help students cover the fees they incur throughout their education. “Rouses Markets has been a Bayou Region icon for nearly a century. Many of our students and graduates work for the company, and we are thankful for their constant support,” Chef Kozar said. For more information on the Chef John Folse Culinary Institute, visit nicholls.edu/culinary. For more information on scholarships, contact the Office of Financial Aid at 448-4411.
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Help us
Donate new school supplies to benefit Terrebonne and Lafourche Parish students! Donations accepted at all Synergy Bank locations.
JULY 2021 | BAYOU BUSINESS MONTHLY
Cardiovascular Institute of the South (CIS) has been selected by Modern Healthcare as one of the 2021 Best Places to Work in Healthcare, earning this title for the second year in a row. This award program identifies and recognizes outstanding employers in the healthcare industry nationwide. Modern Healthcare partners with the Best Companies Group on the assessment process, which includes an extensive employee survey. “Our physician-led, employeedriven culture has always been the key ingredient in our success at CIS,” said CIS CEO David Konur, FACHE. “Now more than ever, our team has shown amazing perseverance through these difficult times, and their commitment to our patients has been nothing short of exceptional.” “One year into the pandemic, we’ve seen the industry transform to meet the needs of its patients and employees,” said Aurora Aguilar, Modern Healthcare’s editor. “Time and time again, the most resilient and successful organizations show that empathy towards their staff, clear vision and compassion towards the patient buoys teams and sets them up for success. We congratulate the Best Places to Work in Healthcare for eliciting loyalty from their workforce and communities during harrowing times.” Cardiovascular Institute of the South will be recognized at the 2021 Best Places to Work in Healthcare awards gala taking place in September at the Radisson Blu Aqua Hotel Chicago in conjunction with the Workplace of the Future Conference. Information on the award gala and conference is available at ModernHealthcare.com/ BestPlacesGala. The complete list of this year’s winners, in alphabetical order, is available at ModernHealthcare.com/ bestplaceslist.
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MOVERS AND SHAKERS |
HEADLINES & ACCOLADES
JULY 2021 | BAYOU BUSINESS MONTHLY
NICHOLLS ANNOUNCES NEW ALUMNI BOARD AND OFFICERS
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The Nicholls State University Alumni Federation announced the 2021-2022 Alumni Federation Board of Directors and officers. New board members are Michael J. Beck Jr. (AS ‘10, BS ‘19), Cynthia Lee Chauvin (BA ‘96), Kevin Clement (BS ‘87), Bart Folse (BS ‘07, MBA ‘16), Stacy Himel Guillot (BS ‘10), Dr. Mark E. Marshall (BA ‘86, MEd ‘90), Grant Ordoyne (BIS ‘15, MEd ‘18), Beth Nunez Risinger (BA ‘82) and Gregory A. Wood, Jr. (AS ‘99, BS ‘99). New alumni chapter presidents and representatives are Adam Lefort (BS ‘16) for the College of Business Administration Alumni Chapter, Aldrian Smith (BS ‘17, MEd ‘19) for the College of Education Alumni Chapter, Bryce Silvio (BS ‘14) for the Chef John Folse Culinary Institute Alumni Chapter, Blaine Landry (BS ‘18) for the Cheer Alumni Chapter and Jarvis Shanklin (BA ‘95) for the Black Alumni Chapter.
The Executive Board has been voted on by the current Alumni Federation Board of Directors due to a recently updated Bylaw: Sheri Haydel Eschete (BS ‘84) has been elected as president, David Heltz (BS ‘84) as president-elect, Brooke Huddleston (BA ‘95, MEd ‘98) as past president, John Warren (BA ‘17) as vice president, Garett Charpentier (AGS ’12, BS ‘18) as treasurer and Jennifer Smith (BA ‘09) as secretary. Katherine Mabile, director of alumni affairs, said, “These alums are fired up and they are already reaching out with new ideas. It is invigorating to see this renewed excitement at Nicholls and we look forward to planning in-person events and seeing all of our alums this fall.” Electees will start on July 1. For more information on the Nicholls Alumni Federation, visit www.nichollsalumni.org.
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BIG GENERAL MEMBERSHIP MEETING
Bayou Industrial Group will host their monthly general membership meeting with an industry guest speaker. Meetings are held on the 5th Floor of Thibodaux Regional Wellness Center. July 14, 11:30 a.m. - 1 p.m. Thibodaux Regional Wellness Center
SCIA GENERAL MEMBERSHIP MEETING GRANT FUNDING AVAILABLE FOR DOWNTOWN MAIN STREET DISTRICT BUSINESSES
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GENERAL MEMBERSHIP MEETING
The Houma-Terrebonne Chamber of Commerce will host their monthly general membership meeting with guest speaker Scott Peyton, Louisiana State Director Right on Crime. Admission is $25 per person with payment required in advance. July 27, 11:30 a.m. - 1 p.m. Courtyard by Marriott, Houma
PACK THE BUS
Help Pack the Bus in July! United Way for South Louisiana’s Pack the Bus is a school supply drive in the parishes of Terrebonne and Lafourche providing much-needed school supplies for children in need. Since its inception, Pack the Bus has provided supplies for a large number of kids who would otherwise have to do without. With the supplies, teachers can assure the kids won’t fall behind. Spread the word and drop a few supplies when you see collection bins around town! Please donate anything a child will need in the classroom.
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JULY 2021 | BAYOU BUSINESS MONTHLY
Houma Main Street is inviting downtown commercial building and/or business owners to submit applications for the Main Street Restoration Grant which offers grants ranging from $2,500 to $10,000. The grants are available for parapet lighting, signage (restoration of historically significant/landmark signage or the restoration or replication of historic theater marquees), interior and exterior restoration projects. Houma Main Street applicants will have to compete statewide for funding along with other Main Street communities. To be eligible for grant funds, a building must be located within the downtown Main Street district, be used for commercial purposes, and be at least 50 years old. The applicant must also be approved by the local Historic District Commision along with the Louisiana Main Street Office and must conform to the guidelines from the Secretary of Interior’s stands for rehabilitation. The Houma Main Street Program has received nearly $100,000 in redevelopment grant funds from the Louisiana Main Street program over the years, initiating $600,000 in local projects cost plus associated jobs and economic stimulation. To submit an application, a business/business owner needs to create an account with www.submittable.com, go to the Louisiana Office of Cultural Development landing page (culturaldevelopmentstateoflouisiana.submittable.com/submit), and select Louisiana Main Street Restoration Grant 2021-2022. Grant applications must be submitted online to Louisiana Main Street no later than Friday, July 30th. Contact Anne Picou at apicou@tcpg.org, (985) 873-6408, or visit the Houma Main Street office at 317 Good Street, Houma, LA 70360 for more information, application, and guidelines.
SCIA will host their monthly general membership meeting with an industry guest speaker. July 20, 11:45 a.m. - 1 p.m. Cypress Columns, Gray
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