Leaders of Louisiana’s Cultural Economy Speak in Unison
Leaders from Louisiana’s tourism, hotel, restaurant and seafood industries have met to forge a unified response to the ongoing oil leak in the Gulf of Mexico.
“Unprecedented,” is how J. Stephen Perry, president of the New Orleans Metropolitan Convention and Visitors Bureau describes the meeting of nearly 50 executives and marketers to stabilize the state’s cultural economy. Government, tourism and special interests – including restaurants, the seafood and sports fishing industries – have agreed to align their efforts to provide cohesive messages to the public.
Following Hurricane Katrina five years ago, messages coming out of the region were said to be uncoordinated and fragmented. The group now seeks a focused effort to respond to inquiries from individuals and groups about vacations and meetings in the state.
Perry has stated that inquiries have surged as images of oil reaching the beaches and marshes of coastal Louisiana receive worldwide attention. “Within a matter of days, there’s been a change in tone – people are asking more,” Perry says.
Questions about seafood top the list. Perry adds that restaurants now surpass music as part of the state’s brand. Diners fill hotel rooms, they attend myriad fairs and festivals in the nearby parishes, and they spend money on leisure activities – all of which employs thousands of workers in this tightly connected economy.
Convention attendance has already been impacted. Tourism officials say the length and duration of the situation will ultimately determine the ripple effect upon the New Orleans regional economy, and that “total revenue declines of $60 million monthly could occur.”
Seafood Still On the Plate
‘There will always be seafood,” says Ewell Smith, Executive Director of the Louisiana Seafood Promotion and Marketing Board. “Catfish, crawfish, alligator and other inland freshwater species remain unaffected. Fishing grounds along the western coastline towards Texas, some to the east and interior waters are still open to commercial harvest. Officials update maps daily based upon current conditions. Chefs simply adapt based upon the supply,” he adds.
According to the Louisiana Restaurant Association, visitors often talk to food servers before ordering from a menu. The group has agreed that it’s important to get accurate information into the hands of front-line workers who have a one-to-one relationship with tourists and locals alike.
Officials have also agreed they must address concerns head-on with timely and accurate information, and not paint a rosy picture of the environmental and economic impact from the Deepwater Horizon oil leak. Transparency is key, officials in New Orleans emphasize.
Category: News
