WASHINGTON, D.C.—New Orleans restaurateur Ralph Brennan testified on Tuesday this week before a House congressional subcommittee, providing details about the BP oil spill’s devastating impact on tourism and restaurants in the Gulf Coast region. Brennan is a former chairman of the National Restaurant Association and is president of the Ralph Brennan Restaurant Group, LLC. He joined other tourism representatives and Gulf Coast Claims facility administrator Kenneth Feinberg before the House Subcommittee on Commerce, Trade and Consumer Protection.
“Across the affected areas, restaurants report a range of experiences and concerns,” Brennan said. “Those located seaside or in beach communities are decimated as tourism shrivels to nothing. Visitor perception is key to decisions about where to vacation. Restaurants along the Gulf Coast—many of which are seasonal—face losing their entire year’s worth of sales and income even if there is no oil on their stretch of coastline. Further inland, restaurants like mine in New Orleans are affected as well. The overall numbers of tourists are down, restaurant guests and sales are decreasing, product cost is increasing, and jobs are in jeopardy as already-thin margins precariously slip away.”
Brennan spoke about the uncertainty surrounding the spill, cautioning that without correcting consumer misperceptions about the impact of the spill, the Gulf Coast could become a “damaged brand.” He talked about the hurdles the city has had to overcome post-Hurricane Katrina.
“The long-term consequences and impact on tourism of a damaged brand are severe,” Brennan said. “Decreased visits lead to job loss, decreased tax revenue, and more. I implore you to continue to help make sure the public is well informed about the reality in the region. For many on the coast, the economic impact is devastating, but for others inland, it does not have to be.”
Brennan also addressed the issue of Gulf Coast-sourced seafood, which he serves in all his restaurants. “In New Orleans, one of the driving forces of our economy is culinary tourism,” he said. “Gulf seafood is at the heart of culinary tourism. We are fortunate that 100 percent of reports have shown Gulf seafood to be safe to consume from approved waters. Ongoing testing is crucial for a safe and informed public. We need to overcome any misperceptions, and encourage people to start eating Gulf seafood. If high-profile individuals—including celebrities, celebrity chefs or members of Congress—could be seen eating a Gulf Shrimp po-boy, it goes a long way toward alleviating fear.”
Read Brennan’s full testimony on the Gulf Coast oil spill’s impact on the restaurant and tourism industry on the National Restaurant Association’s website.
