That’s the message tourism industry leaders brought to Congress July 27.
“The long-term consequences and impact on tourism of a damaged brand are severe,” former National Restaurant Association Chairman Ralph Brennan told members of the House Commerce, Trade and Consumer Protection Subcommittee. “Decreased visits lead to job loss, decreased tax revenue and more.”
The hearing examined the impact of the April 20 oil spill on travel and tourism. Subcommittee Chairman Bobby Rush (D-Ill.) said he wanted to ensure the travel and tourism industry wasn’t left out of the $20 billion claims pool BP created to compensate oil spill victims.
The hearing will help lawmakers understand what they can do to further help the region recover, said Rep. Henry Waxman (D-Calif.), chairman of the House Energy and Commerce Committee, which oversees the subcommittee.
Brennan, who owns 12 restaurants, including nine in New Orleans, spoke on behalf of the NRA and the Alabama, Florida and Mississippi restaurant industries. He said marketing money was needed to counter misperceptions that New Orleans and other Gulf Coast destinations were damaged and that Gulf seafood wasn’t safe to eat. Restaurant sales even in inland restaurants, such as those in New Orleans, have decreased as visitors stay away in the wake of the oil spill, he noted.
As they did after Hurricane Katrina, convention groups and leisure travelers are calling to express concern about upcoming business or whether to book future business, Brennan said. Many are asking if oil is on the doorsteps of New Orleans.
Brennan noted that tourism employs one of every 12 people in Louisiana. “The ripple effect of a damaged brand – whether it’s our city or the Gulf Coast region – will have undeniable long-term consequences.”
As for perceptions about Louisiana seafood, Brennan commended state and federal officials for stringent testing. Ongoing testing is crucial for a safe and informed public, he said. Fortunately, 100 percent of reports have shown Gulf seafood to be safe for consumption from approved waters, he said.
However, his restaurants constantly receive calls about seafood safety and supply. Restaurant managers have trained employees to share precise information about where their seafood comes from, whether it’s the coastline, lake or another area, he said. To demonstrate their support for local fishermen, his restaurants have added seafood offerings on menus. Their oysters now come from waters near Galveston, Texas, but are no substitute for the “biting, salty perfection of a Louisiana oyster,” he said.
Read more of Brennan’s testimony, as well as remarks from lawmakers and tourism leaders.
The hearing will help lawmakers understand what they can do to further help the region recover, said Rep. Henry Waxman (D-Calif.), chairman of the House Energy and Commerce Committee, which oversees the subcommittee.
Brennan, who owns 12 restaurants, including nine in New Orleans, spoke on behalf of the NRA and the Alabama, Florida and Mississippi restaurant industries. He said marketing money was needed to counter misperceptions that New Orleans and other Gulf Coast destinations were damaged and that Gulf seafood wasn’t safe to eat. Restaurant sales even in inland restaurants, such as those in New Orleans, have decreased as visitors stay away in the wake of the oil spill, he noted.
As they did after Hurricane Katrina, convention groups and leisure travelers are calling to express concern about upcoming business or whether to book future business, Brennan said. Many are asking if oil is on the doorsteps of New Orleans.
Brennan noted that tourism employs one of every 12 people in Louisiana. “The ripple effect of a damaged brand – whether it’s our city or the Gulf Coast region – will have undeniable long-term consequences.”
As for perceptions about Louisiana seafood, Brennan commended state and federal officials for stringent testing. Ongoing testing is crucial for a safe and informed public, he said. Fortunately, 100 percent of reports have shown Gulf seafood to be safe for consumption from approved waters, he said.
However, his restaurants constantly receive calls about seafood safety and supply. Restaurant managers have trained employees to share precise information about where their seafood comes from, whether it’s the coastline, lake or another area, he said. To demonstrate their support for local fishermen, his restaurants have added seafood offerings on menus. Their oysters now come from waters near Galveston, Texas, but are no substitute for the “biting, salty perfection of a Louisiana oyster,” he said.
Read more of Brennan’s testimony, as well as remarks from lawmakers and tourism leaders.
