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Upcoming Events

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17th Annual Martin…

Mar 4 - 7, 2015
Join us for the 17th Annual Martin Luther King, Jr. Commemorative Art… more

Andrew Jackson: Hero…

Mar 4 - 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

Artist Spotlight…

Mar 4 - 31, 2015
New Orleans-based woodturning artist Tom Dunne will be the featured artist in… more

Edgar Degas: The…

Mar 4 - May 24, 2015
Featuring drawings, prints, sculpture, and photographs, all from a single… more

Jazz Pilates with…

Mar 4 - 25, 2015
The French Market and The New Orleans Jazz National Historical Park are proud… more

Jim Roche: Cultural…

Mar 4 - Jul 12, 2015
Born in 1943, Jim Roche received a BA from Florida State University (1961)… more

Mark Steinmetz: South

Mar 4 - May 10, 2015
Mark Steinmetz lives and works in Athens, Georgia. His work transcends the… more

Tennessee Williams:…

Mar 4 - May 31, 2015
Tennessee Williams was one of the most admired playwrights of the 20th century.… more

The New Orleans…

Mar 4 - Nov 18, 2015
Marvel Universe LIVE! will captivate audiences with an authentic and original… more

Ogden After Hours…

Mar 5 - 5, 2015
Join us for Ogden After Hours for Colin Lake. more

The Columns Hotel…

Mar 5 - 26, 2015
The Historical Columns Hotel with its "sophiscicated atmosphere" and… more

Yappy Hour at The…

Mar 5 - 5, 2015
Yappy Hour at the The Velvet Cactus - 5:30 PM - 7:30 PM (Sorry, no dogs… more

Friends of the…

Mar 6 - 6, 2015
Local jazz band, the Panorama Jazz Band, will bookend the final concert of… more

International…

Mar 6 - 7, 2015
Now in its seventh year, the New Orleans International Children's Film… more

Jefferson Arts…

Mar 6 - 15, 2015
Mrs. Stancliffe's Rose Cottage Bed & Breakfast has been successful for many… more

Lauren Sturm - Bayou…

Mar 6 - 6, 2015
Performs solo acoustic piano. more

Music at the Mint…

Mar 6 - 6, 2015
Billie performs mainly in an avant-garde, free style painting expansive… more

Ponchatoula Antique…

Mar 6 - 8, 2015
Featuring-Antique Collectibles Booth, Fine Arts & Crafts Booth, Food Booth,… more

Preservation Jazz…

Mar 6 - 6, 2015
Live New Orleans Jazz Nightly! more

Preservation Resource…

Mar 6 - 6, 2015
The patron party features specialty cocktails and cuisine from world famous… more

17th Annual Martin…

Mar 4 - 7, 2015
Join us for the 17th Annual Martin Luther King, Jr. Commemorative Art… more

LA Foodservice Expo, "Celebration of Culinary Creations," Convenes August 6-8, 2011

FOR IMMEDIATE RELEASE
Media Contact:
ericap@lra.org
(504) 454-2277, ext. 569

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

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

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

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

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

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

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

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

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

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

Take a look at the current line-up:

Saturday, August 6

The Devil is in the Details: Selling Your Foodservice Business

Alan Yacoubian, LRA General Counsel, Business & Governmental Affairs

Johnson, Johnson, Barrios and Yacoubian

11:30 a.m. – 12:30 p.m.

Show Floor, Hall J

Free with name badge

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

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

Restaurant Profitability: Critical P/L Check Points

Bernard Stolberg, Managing Partner and Senior Vice President

MCG, Management Consultant Group

12:30-1:30 p.m.

Show Floor, Hall J

Free with name badge

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

Beef: Flavor and Taste Comparison Workshop

Sponsored by Louisiana Beef Industry Council and Thompson Meat Packers

1:30-2:30 p.m.

Show Floor, Hall J

Free with name badge

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

Protecting Your Business from Data Theft: Achieving and Maintaining PCI-DSS Compliance and Improving Your Overall Data Security

Larry Godfrey, Heartland Payment Systems

2:30-3:30 p.m.

Show Floor, Hall J

Free with name badge

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

Your New Little Black Book—is a Red Book!

Red Book Solutions

3:30-4 p.m.

Show Floor, Hall J

Free with name badge

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

Occupational DNA: A Recipe for Success

John Beck, Profiles International

4-4:30 p.m.

Show Floor, Hall J

Free with name badge

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

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

Who Has Your Back? Restaurant Recovery Insurance

Ian Hughes, HCC Specialty

4:30-5 p.m.

Show Floor, Hall J

Free with name badge

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

Sunday, August 7

Rocket Science of Kitchen Management

Tami Cooper and Kevin Guidroz, Taste Buds Management, LLC

11:30 a.m.-12:30 p.m.

Show Floor, Hall J

Free with name badge

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

Occupational DNA: A Recipe for Success

John Beck, Profiles International

12:30-1 p.m.

Show Floor, Hall J

Free with name badge

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

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

EXPO Keynote: Making the Most of the Recovery through Menu, Marketing and Managing

Sponsored by Reinhart FoodService Louisiana, LLC, dba Conco Food Service

Chris Tripoli, A La Carte Foodservice Consulting Group

1-2:30 p.m.

Show Floor, Hall J

Free with name badge

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

Protecting your Business from Data Theft: Achieving and Maintaining PCI-DSS Compliance and Improving Your Overall Data Security

Larry Godfrey, Heartland Payment Systems

2:45-3:45 p.m.

Show Floor, Hall J

Free with name badge

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

Louisiana Wineries: Developing an Industry

Panelists - Feliciana Cellars, Landry Vineyards, Pontchartrain Vineyards, Becnel Winery, Casa de Sue Winery

3:45-4:30 p.m.

Show Floor, Hall J

Free with name badge

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

Your New Little Black Book—is a Red Book!

Red Book Solutions

4:30-5 p.m.

Show Floor, Hall J

Free with name badge

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

Monday, August 8

Workers’ Compensation Case Studies- Lessons Learned

Victor Balbuena, LRA SIF

9-10:30 a.m.

Room 286-287

Free with name badge

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

Strategies for Identifying & Coping with Stress for the Busy Restaurateur

Martin Montgomery, Licensed Clinical Exercise Physiologist

Leo Muralles, Health Fitness Instructor

East Jefferson General Hospital

Noon- 1 p.m.

Show Floor, Hall J

Free with name badge

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

Restaurants’ Role in a Healthy Louisiana

Panel led by Wendy Waren, LRA VP of Communications

1:15-2 p.m.

Show Floor, Hall J

Free with name badge

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

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

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

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