When done responsibly, serving alcohol can help your business flourish. However, serving alcohol irresponsibly can result in steep fines, liquor license revocation, a loss in revenue, and sometimes serious physical harm. Serving alcohol responsibly is critical for protecting your customers, your community, and your business. The first step toward ensuring safe and responsible alcohol handling at your establishment is by understanding what alcohol does to the body.
In this newest eBook, we’ll explore:
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Lucy's Retired Surfers Bar & Restaurant to Unveil "Epic Expansion" with December 17 Grand Opening12/15/2023 ![]() ucy’s Retired Surfers Bar & Restaurant will debut a new expanded space with more than 8,000 more square feet of brand-new dining and drinking space. This expansion more than doubles the size of the original flagship New Orleans location and the beloved downtown spot is celebrating in Lucy’s fashion – with a huge Saints game day party! The “Epic Expansion Grand Opening” includes a full day of activities, kicking off at 9 AM and going well into overtime with a post-game celebration. Revelers can also enjoy free beverages, food, giveaways and entertainment with an epic list of offerings, including: · 9:30 – 11:30 AM: Complimentary Bloody Mary Bar · 11:30 – 3 PM: Free Select Frozen Drinks · 11:30 – 3 PM: Complimentary Gameday Buffet · 3 PM: Post-Game Party with DJ Noisebox · All Day: Free Drinks, Shots, Giveaways, $1 Oysters, Photobooth & More! Guests will get a first look at the addition’s new dining room and private event space, the expanded courtyard, the added second balcony, even more restrooms and a new elevator for added accessibility. Free and open to the public. While supplies last. WHEN: Sunday, December 17, 2023, 9 am - until WHERE: Lucys Retired Surfers Bar & Restaurant, 701 Tchoupitoulas Street, New Orleans The U.S. House Education and Workforce Committee has made significant strides by advancing a Congressional Review Act (CRA) resolution aimed at countering the National Relations Labor Board’s (NLRB) joint employer rule. The committee's decision Dec. 12, which passed along party lines, reflects a concerted effort by the National Restaurant Association (NRA) to advocate for this resolution. Prior to the markup, the NRA collaborated with the Committee and issued a statement supporting the CRA, emphasizing their proactive involvement in opposing the rule's implementation. Politico highlighted the Association's active role in leading the business community's opposition efforts, showcasing a joint letter from state restaurant associations to Congress as a testament to their robust pushback against the new NLRB regulation.
There is also a Congressional hearing Dec. 13 seeking to impose the Congressional Review Act to cancel the joint employer standards proposed by the NLRB. This development underscores the Association's strategic engagement with policymakers, leveraging their influence to oppose the NLRB's joint employer rule and rallying support for the CRA resolution among committee members. Louisiana ProStart Program's recent Educator Training held at The University of New Orleans Hotel, Restaurant & Tourism Program (UNO HRT) was a dynamic and enriching event. The day commenced with an opening session led by Jonathan Baynham, LRAEEF Executive Director, and Mistica Maples-Adams, LRAEF Program Manager, setting the tone for an engaging program. The training delved into diverse areas, including updates on apprenticeship programs presented by Baynham and David Emond, along with Mistica Maples-Adams sharing ProStart best practices.
Participants also benefited from Kelly Guilbeau's expertise from The Salad Station, gaining valuable insights into effective marketing strategies. The interactive sessions following lunch were a highlight, featuring hands-on experiences facilitated by Chef Mark Springfloat of University of New Orleans Hotel, Restaurant and Tourism Program, where educators learned about meat fabrication, and Conrad Chura of Wakin' Bakin' guided them in creating their own distinctive spice blends. Dr. Yvette Green, the Department Chair of UNO HRT, capped off the day by providing an overview of the university's program, offering a glimpse into the broader opportunities available within the field. Overall, the training provided a rich tapestry of learning experiences and practical insights for educators to integrate into their curriculum. ![]() As we head into the holidays, bookings for seasonal celebrations are robust, already approaching and even exceeding pre-pandemic levels in some areas. The last thing you need is a foodborne illness to ruin your customers’ holiday revelries, not to mention your restaurant’s sales and reputation. Whether a company cocktail party or a catered dinner, many of these festive events revolve around buffet service. Reminding your staff of proper food safety procedures for buffets and displays will help ensure that everyone has a happy holiday season. “There are several holidays during the fall and winter months when folks come together—work parties, family gatherings, children’s events—and many of those involve food,” says Patrick Guzzle, vice president of Food Safety for the Association. “We all have probably experienced ‘food poisoning’ but what we might not realize is that many different microscopic pathogens can be found in our natural environment, and when conditions are just right (like leaving food out) those pathogens can multiply to levels that will make us sick.” Foodborne pathogens aren’t the only causes of illness to watch out for, though, Guzzle says. Norovirus, a particularly nasty little bug that causes symptoms similar to “food poisoning,” is highly contagious and primarily spread through person-to-person contact. “This is especially true in closed settings,” Guzzle says, “where we all find ourselves during the colder months. Since those who are exposed can continue shedding virus particles for several days after their symptoms have resolved, norovirus can easily spread through the community even when there is no food involved.” Here are some tips to remember to keep your patrons safe this holiday season. Keep it clean
Time and temperature
Keep it fresh
Everything in its place
! Consumers are choosing to let restaurants do the cooking to spend quality time with family and friends
Consumers are choosing restaurants this holiday season, according to a new National Restaurant Association survey showing two-thirds (63 percent) of adults plan to eat out during the next several weeks and half (48 percent) plan to order takeout or delivery. This holiday season, consumers see value in letting restaurants help heighten their meals at home. Sixty-six percent of those choosing to order in from a restaurant will order the entire meal from a restaurant, while many are trusting restaurants with the main course (89 percent), sides (86 percent) or appetizers (74 percent) for their meal. Nearly 2 in 3 (63 percent) will purchase desserts from a restaurant. “The holidays are a wonderful time for families and friends to gather, celebrate and share a delicious meal from a local restaurant,” said [name, title, Association name]. “This year’s research further confirms the restaurant industry’s important role in these special experiences by allowing people to spend more time with family and friends, and less time worrying about cooking, cleaning and shopping.” Social Media’s Role and Generational Differences Given the emergence of TikTok-driven trends at restaurants in the National Restaurant Association's 2024 What’s Hot Culinary Forecast, owners, operators and chefs should look for social inspirations when putting together their holiday main courses this year. Chefs from across the U.S. found that consumers want to try new foods, but in a way that’s recognizable, comforting, and communal – which lends itself well to the holiday season. For millennials planning to order out this holiday season, the majority (91 percent) said they were most likely to purchase the main course from a restaurant. Why and how consumers choose where to eat this season also differs by generation:
The National Restaurant Association conducted an online survey of 1,010 adults nationwide November 10-12, 2023. A new federal proposal could upend restaurant pricing
Restaurant operators could be forced to scrap service fees and other surcharges under a new proposed rule from the Federal Trade Commission (FTC). Under this plan, operators of any size could face federal penalties for utilizing service charges to compensate waitstaff or a credit card surcharges to help with exorbitant swipe fees. Tuesday, Dec. 19 at 1 p.m. In this webinar, you will learn:
COMMENT PERIOD EXTENDED UNTIL FEBRUARY 7, 2024.
Instead, the proposed rule would force operators to overhaul menu prices so that the listed price is the total price a customer must pay. Higher menu prices will reduce customer traffic, reducing income for restaurant employees and operators. The FTC admits its plan will cost restaurant operators $3.5 billion to implement. Please take two minutes to help us fight this unaffordable regulatory overreach by sharing your views here. The National Restaurant Association will lead the industry effort here in Washington to change this rule, but the FTC needs to hear your voice and your perspective. To learn more, see our new fact sheet on the FTC proposal. We will stay focused on this issue and keep you updated as it develops. Again, you can add your voice by clicking here. Thanks for your engagement and everything you do for your community. Mestizo Louisiana Mexican Cuisine, the beloved culinary gem that has been serving delectable dishes and creating lasting memories for a quarter of a century, kicks off 2024 with a year-long 25th anniversary celebration showcasing its culinary uniqueness with a special anniversary menu paying homage to the restaurant's classic and beloved dishes. The grand celebration is also an expression of gratitude to Mestizo’s loyal patrons and the community.
Since opening its doors in 1999, Mestizo has been a prominent fixture in the local dining scene, offering an unforgettable dining experience. Over the years, the restaurant has become renowned for its commitment to quality, innovation and outstanding service. Throughout the year, diners can take a delightful journey through the restaurant's rich history and the evolution of its cuisine via a series of unique events and promotions marking this significant occasion. All events will be ticketed and sold online starting Dec. 4. They include:
As part of the celebration, Mestizo encourages patrons to share their fondest memories at the restaurant on social media using the hashtag #Mestizo25. To stay updated on Mestizo’s 25th anniversary celebration events and promotions, visit www.mestizorestaurant.com. The National Restaurant Association's Public Affairs Conference, scheduled for April 15-17, 2024, in Washington, D.C., stands as a pivotal moment for businesses in the foodservice world. This event opens its doors to a diverse spectrum of industry players, from quick-service establishments to upscale fine dining venues, encompassing both global giants and local independent operators. At its core, this conference is a powerhouse of advocacy, offering a platform for attendees to actively engage in shaping policies that directly impact their businesses.
Central to the conference's agenda is the opportunity for participants to delve into crucial advocacy issues currently affecting the restaurant landscape. Beyond mere discussions, attendees will meet with Louisiana’s Congressional Delegation, rallying their support for the restaurant industry's causes. This emphasis on grassroots advocacy underscores the significance of collective action in influencing policies and regulations that can make a tangible difference for businesses of all scales. The roster of events promises an engaging and informative experience. From face-to-face meetings with lawmakers on Capitol Hill to insightful sessions featuring esteemed political speakers, the conference weaves together educational opportunities and strategic networking. It's not solely about discussing policy; it's about mobilizing and making a meaningful impact. For those pondering the value of attending, the conference stands as an unparalleled platform to effect change. It serves as the industry's largest grassroots advocacy event, empowering attendees to play an active role in shaping policies that affect their operations directly. The importance of participation is underscored by the diverse representation of segments within the restaurant industry, ensuring that voices from across the spectrum are heard and considered. With an early bird registration fee of $200, becoming a part of this pivotal event holds the potential not just for networking or knowledge gathering, but for wielding influence and contributing to the future of the restaurant industry. It's an opportunity to be at the forefront of change, advocating for policies that could significantly impact the operational landscape for years to come. Register today here. Reserve your room at the host hotel here. |