Kris Rainer
  • Female
  • New Orleans,LA
  • United States
  • Al Copeland Investments
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Kris Rainer's connections

  • Michael Johnson
  • Carlos Calderon
  • Kelly
  • Kyra Walker
  • Christian Wagner
  • peter Kazalas
  • Jamie Johnson
  • Michelle
  • Carrie Lynn
  • Marti
  • Jeremy Fogle
  • Chad Shores
  • Jillian
  • ServSafe Alcohol
  • PSholes

Kris Rainer's Discussions

I love the company I work for!

Started this discussion. Last reply by Kevin Brown Oct 1, 2012. 1 Reply

Can anyone help me with my new business venture?

Started this discussion. Last reply by Kris Rainer Mar 23, 2009. 6 Replies


Kris Rainer's Page

Profile Information

Human Resources Assistant
Al Copeland Investments
What best describes my company
Upscale Casual
Discovering New Food, Learning, Networking, Discovering new food, Discovering new wines, Gaining Knowledge
Personal Quote
Dont Worry, Be Happy
Years in the Industry
15 years

Our favorie thing to do-Eat Out!!!

Kris Rainer's Photos

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Kris Rainer's Blog

Proud to Swim Home

Posted on April 21, 2008 at 6:58am 5 Comments

The restaurant where I have worked for the past 5 1/2 years handed out over 70,000 free meals days after Katrina thanks to a generator and a few volunteers. As one of 3 New Orleans fohboh members, I feel its neccesary to spread the word about what life is STILL like 2 1/2 years after a major hurricane. I still love New Orleans for its diverse culture, great food and our determination to make it a better… Continue

The Best Training I've had in 10 years

Posted on April 19, 2008 at 1:11pm 2 Comments

The best training as a server I have ever had is going out to eat myself. In essence, being served. I have experienced A+ service and failing service. Sitting on the other side and taking an objective view is what I think makes me the great server I am today! I, in turn, wait tables as I would want to be waited on. Do unto others as you would want done to you! My suggestion besides computer training,etc would be to hold a mock dinner and let the trainee survey the waiter. One exemplifying… Continue

Employee Comment Box

Posted on April 17, 2008 at 12:34pm 6 Comments

I think an employee comment box should be available at all restaurants/businesses. Many times, employees may want to bring something positive or negative to management but don't. Also, reading the comments allows management the right to take action or not! As a FOH employee, I know how hard it is for management to know EVERYTHING that goes on with 20+servers on the floor a shift. Its also a great way to make your employees feel valued. A restaurant works best with happy employees, right? We are… Continue

Comment Wall (23 comments)

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At 9:12pm on June 15, 2012, LSUBEER said…

Hello, thanks for the add! I have been neglecting FOHBOH lately but I will start jumping on again! Looks like you guys did some great work post-Katrina...Thanks!

At 2:00am on January 14, 2009,
Carlos Calderon
Looks like a fabulous restaurant Kris, I'll have to stop by and check it out!
At 12:52pm on August 20, 2008, Kelly said…
i knew marti was leaving but why is joanna going? i knew her and cy broke up and i heard about her n marti's bro is that why she is leaving? tha's crazy
At 1:27pm on July 25, 2008, Kelly said…
No not much at all how's it going over at Hell's Kitchen?
At 10:41am on July 23, 2008, Kelly said…
thanks for the site info, i love it! miss u!
At 8:17am on May 10, 2008, peter Kazalas said…
Hi Kris
Welcome, Hope your having a great day.
Peter Kazalas
At 8:50pm on April 30, 2008, The Tortilla Guy said…
how far away from New Orleans are you as I will be there for the International dairy, deli bakery show in June ?
At 3:01pm on April 22, 2008, Steve Paterson said…
That's where I usually stay anyway, since I spend most of my time in Kenner
At 8:16pm on April 21, 2008, Steve Paterson said…
I need to get back there in the next few weeks.
Perhaps I'll have to eat at Drago's while I'm there.
At 6:03am on April 20, 2008, Amanda Hite said…
Right on, thanks for joining. Feel free to add to or start a discussion!




Social Wine Club for Craft Wineries


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Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

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Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -More


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National News

Border Holdings, LLC to Acquire On The Border Mexican Grill & Cantina from Golden Gate Capital

Terms of the transaction were not disclosed. Border Holdings, LLC is an affiliate of Argonne Capital Group who is partnering with an affiliate of Fortress Investment Group, LLC on this transaction.

The Cheesecake Factory Reports Results for First Quarter of Fiscal 2014

Total revenues were $481.4 million in the first quarter of fiscal 2014 as compared to $463.0 million in the prior year first quarter. Net income and diluted net income per share were $22.5 million and $0.43, respectively, in the first quarter of fiscal 2014. T

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


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Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

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