Latest news with #AxiosNewOrleans
Axios
4 days ago
- Business
- Axios
Trump's student visa pause threatens restaurant staffing
Since reopening in 2014, Brennan's Restaurant in the French Quarter has struggled to stay fully staffed — but general manager Christian Pendleton says they've gotten closer in recent years thanks to overseas recruiting. Why it matters: Now, that's in jeopardy as the Trump administration cracks down on the student visas that Brennan's and others in the hospitality industry use to fill their ranks. Catch up quick: Secretary of State Marco Rubio issued a directive this week ordering U.S. embassies to pause student visa applications, Axios' Jason Lalljee reports. The Trump administration is also considering requiring a review of visa applicants' social media. State of play: At Brennan's, which needs about 250 people to operate, the restaurant hires staff as interns through culinary and hospitality schools in the students' home countries. Once here, they work through a yearlong track either in front-of-house hospitality or in the kitchen, owner Ralph Brennan tells Axios New Orleans. The students, Brennan said, earn the same wages and benefits as their local counterparts. How it works: The visas that interns for Brennan's and other hospitality industry employers use fall under the J-1 category, which is impacted by the pause. F-1 visas are for those enrolled in academic programs, such as at colleges and universities, and J-1 visas are for those enrolled in specific educational exchange programs. What they're saying:"We were worried about places that could take students just to use them as cheap labor, but we don't feel that way," said Princes Arevalo, a previous Brennan's exchange staffer, in a 2016 conversation with The Times-Picayune's Ian McNulty. "We feel lucky to be here, because they have a program and a plan for us." Brennan declined to connect Axios New Orleans with a current student out of concern for their visa status. Flashback: Soon after the restaurant's 2014 reopening, Pendleton went to Brennan with an idea to explore hiring students from overseas. "Ralph was apprehensive," Pendleton said during a media event this week. "He wanted Americans to have these jobs, especially New Orleanians." But, eventually, as hiring remained difficult, Brennan relented, telling him to "give it a shot," Pendleton recalled. Pendleton hit the road to interview students interested in learning high-end hospitality in the Southern U.S. He has since made near-annual recruiting trips. The first group of students came from the Philippines. Soon enough, others followed from Botswana, Kenya, Uganda, Zimbabwe and South Africa, especially. "The first year … we interviewed like 600 kids," Pendleton said, noting that the hiring source has been especially valuable since the coronavirus pandemic. Since then, the interns have become a unique part of Brennan's staff as they experience life in New Orleans and exchange cultural experiences — especially food — with their new colleagues. By the numbers: Today, about 10% of Brennan's staff are J-1 visa holders, Brennan says, which is the most the government allows. If their ability to continue the program disappears, Brennan says, "it will have an impact." "It won't be crushing," he clarifies, "but I hope it doesn't [disappear] because it's been a very successful program for us." What we're watching: It's not clear when the Trump administration will lift its pause on visa application interviews. "I don't know what [the post-pause] process will be, but we've had no trouble with any of these individuals because they're here to learn," Brennan said. "They ask a lot of questions, they work really hard, they want to learn and take their skills back to their home country."
Axios
21-05-2025
- Business
- Axios
Exclusive: With Michelin's Southern expansion, tourism boards made restaurant recommendations
Cities and states across the South will collectively pitch in $1.65 million a year in a three-year contract bringing the Michelin Guide to the region, according to records obtained by Axios New Orleans. Why it matters: The agreements shed light on what it took for the prestigious travel adviser to consider expanding, as well as what kind of influence the state marketing agencies have over which restaurants Michelin might consider for recognition. The big picture: Michelin's expansion into the U.S. has come about as tourism agencies are coughing up cash for the honor of being considered among the food world's best and brightest, the New York Times reported in 2023. Some agencies have seen the value in it, such as with Michelin's expansion last year into Texas, which Eater reported came at a cost of $2.7 million over three years. But others have declined the expense. Virginia, for example, said no to being part of the American South expansion, Axios' Karri Peifer reports, citing the cost. Zoom in: Michelin's $1.65 million entrance into the South includes $350,000 per year from Louisiana, North Carolina, South Carolina and Tennessee, and $125,000 annually from Mississippi and Alabama, according to the documents, which Axios New Orleans received after a public records request through the Louisiana Office of Tourism. Louisiana's first payment was due April 1, according to an agreement in the documents. The three-year contract between the tourism office and Travel Southruns through 2028. Michelin also shared a slide deck with participants warning about "sticky" questions they may receive, reminding them not to share financial details with the public. "Prohibited," one chart reads: "Any specific budget breakdown by activity. On the other hand, you can reveal what this partnership will achieve globally and objectives of your organization." Multiple references are also made to NDAs for those involved. Behind the scenes: The terms of the deal required a route through Travel South USA, a regional marketing agency, which contracted with Michelin. Then, Travel South USA subcontracted with agencies across each of the states, including city partners, to pool the funds. The documents include emails exchanged between Michelin staffers and tourism officials across the involved states. Some make reference to the push and pull among tourism agencies. "A few states are concerned they wouldn't get any recognition and are reluctant to commit," writes Travel South USA CEO Liz Bittner in one thread. "Atlanta likes being alone in the South – and mentioned that they don't think Michelin doesn't (sic) have enough inspectors to cover the entire region – that being said – (Atlanta Convention and Visitors Bureau president) William Pate also recognizes that this is probably going to happen – so he is willing to find a win-win." Full state buy-in was required, the emails show, because Michelin would no longer consider single-city expansion, as it did for Atlanta. The intrigue: The process for restaurants to obtain Michelin stars is a closely guarded secret, but one email references how tourism agencies can offer a bit of an edge. In preparing for the initial announcement about Michelin heading to the South, Bittner held a meeting with state representatives. That meeting's agenda included discussion of a "requested list of restaurants for consideration," which was due Feb. 14, about a month and a half before the announcement. "As you put the lists for consideration together," Bittner directed in a follow-up, "think about quality over quantity … beyond the white tablecloth … awarded chefs such as Top 50 lists or James Beard or local awards … Rising chefs with profile in the community (and) chefs/restaurants that highlight the local agriculture, farming or sustainable seafood production." In a statement Tuesday, Bittner said, the tourism agencies "have no control over the content of the selection or its recommendations. In fact, we all learn of the selected restaurants at the same time as the media and chefs – at the Michelin Guide Ceremony. There is no preferential treatment or guarantees given to the (destination marketing organization) in the partnership." In one slide deck image, which a Michelin staffer seems hesitant to use in presentations to state representatives, a map shows states across the South in varying shades of blue. The colors emphasize each state's "culinary maturity," a key standard for determining whether the guide enters a market, the New York Times has reported. Notably, Georgia remains a lighter shade of blue than Louisiana. Michelin entered the Atlanta market in 2023.
Axios
15-05-2025
- Sport
- Axios
Jefferson Parish opens $2 million pickleball complex
Jefferson Parish opened a $2 million pickleball complex over the weekend in Metairie at Mike Miley Playground. Why it matters: Pickleball is the fastest growing sport in the U.S. The big picture: The pickleball complex has nine new covered courts and four refurbished ones with lights for free play, leagues and tournaments, according to the parish. It also has two small covered areas for spectators and players, along with a new parking lot. By the numbers: At the groundbreaking in 2023, the parish estimated the project would cost about $1 million, which would be funded from the recreation millage tax. The actual pricetag came in a touch over $2 million, parish spokesperson Rachel Strassel tells Axios New Orleans. She said the original project ended up costing more than quoted. The parish paid $1.25 million from the millage, and council member Deano Bonano covered the remaining $800,000 from a discretionary fund, she said. Zoom out: Pickleball participation nationally has grown more than 220% in the past three years, according to the Sports & Fitness Industry Association. Even Drew Brees is getting in on the action. He hosts an annual pickleball tournament in New Orleans and is part owner of a Major League Pickleball team in Austin. New Orleans metro has at least 30 pickleball facilities, including options through NORD and City Park, according to which maps courts and their amenities. The Exchange Pickleball + Bar on Tchoupitoulas Street, Brees' Pickle N Pins and Ochsner Fitness Center in Elmwood have indoor courts available for a fee too. If you go: The new pickleball facility is open daily from 8am to 9pm. It's next to the Ree Alario Multi-Purpose Center at 500 Pickleball Court.
Axios
15-05-2025
- Business
- Axios
How tariffs are impacting New Orleans parades
With the Trump administration's back-and-forth on tariffs, at least one New Orleans parade organizer is planning to forgo imported throws altogether. Why it matters: The change could accelerate local efforts to make parade throws friendlier to the planet. The latest: Krewe of Boo organizer Brian Kern tells Axios New Orleans that he's focused exclusively on throws made in the U.S. for this year's Halloween parade. "It's long overdue," Kern says. The big picture: President Trump's trade policies with China directly impact the bottom line for parade organizers, who primarily rely on imports for beads and other common throws. Trump administration leaders this week announced a 90-day period of lower tariffs as negotiations continue. Go deeper. Mardi Gras parade organizers still have time to wait out those talks, says Dan Kelly, who runs Beads by the Dozens and captains Endymion. "We're putting in orders now," he says, but just not having them shipped from China until things settle. "It's just got to ship by Oct. 1." Yes, but: With a parade date in the fall, Kern doesn't have that kind of time, so he's already made the decision. "I'm moving full-force toward all American-made items this year," he says. "We'll focus as much as we can on Louisiana-made — but the tariffs are affecting things." Instead, he says, throws will focus on consumable products like coffee, Elmers' CheeWees, Peeps, MoonPies and Jambalaya Girls' red beans and jambalaya mixes. Between the lines: "We may not have any light-up beads, and honestly, I don't really care."
Axios
15-05-2025
- Entertainment
- Axios
Scoop: New Halloween parade in the works
The Krewe of Krampus is working on a new walking parade for Halloween that will focus on sustainability, the krewe captain tells Axios New Orleans. Why it matters: Everyone loves a parade. The big picture: The parade would be an extension of Krampus' Swampus events, co-founder and captain Mike Esordi says. Swampus started as a drive-through event during the COVID-19 pandemic and has turned into a performance-type event. The krewe also crafts and hides Swampus skulls for Halloween. The vibe: Swampy and spooky, Esordi says, with a mix of Swampus costumes and other walking krewes. "Swampus Returns celebrates the eerie, magical, uniquely Southern spirit of Halloween in the Deep South," the krewe says about the parade on its website. "Where fog creeps through cypress trees, Spanish moss sways like ghosts, and the creatures of the bayou come to life." He's had casual conversations with NOPD about a downtown route, but the krewe is still working on a date before applying for the permit. Krampus has had a good response so far from other marching troupes interested in participating, he said. Zoom in: Esordi says participants will need to sign a commitment to sustainability to participate. That would include thoughtful costume choices and a focus on handmade, sustainable and reusable throws. No plastic beads will be allowed. For the Krampus parade, the krewe creates lumps of coal with recycled glass from Glass Half Full. State of play: The krewe puts on the largest Krampus parade in America every December. Members craft elaborate costumes and walk through the Bywater. They also make Kreeps for Easter. What's next: The Halloween parade is still in the early stages, Esordi says, and he'll have more details this summer. "It'll be nice and swampy and spooky for Halloween," Esordi says. "I think it will really help elevate the whole push towards changing parade culture, towards using less, reducing waste and just thinking about what we do in terms of the eco side of things."
