Lonnie Lazear

The Five Different Types of Triathlons

Experienced business leader Lonnie Lazear serves as manager of Glory Days Grill, a restaurant in Fairfax, Virginia. He is involved in many areas of operations, such as marketing, personnel management, contract negotiations, profit and loss management, food quality control, and food safety assurance. A sports lover, Lonnie Lazear plays football and runs in triathlons.

A triathlon is an endurance sport that combines swimming, biking, and running in one single event. Triathlons test an athlete’s physical toughness and mental stamina. There are five different types of triathlons. They are the Sprint, Olympic, Half Ironman, Ironman, and Ultra.

The Sprint was designed for those who are new to triathlon. A sprint has a total distance of 15.97 miles: 0.47 miles of swimming, 12.4 miles of biking, and 3.1 miles of running.

The Olympics has the most common distance among the different types of triathlons. It is also known as a “standard course” or “international distance.” Its total distance is twice the distance of the Sprint. The Olympics has 0.93 miles of swimming, 24.9 miles of biking, and 6.2 miles of running.

The Half Ironman covers a distance of 70.3 miles. It has 1.2 miles of swimming, 55.9 miles of biking, and 13.1 miles of running. The Half-Ironman, also known as Ironman 70.3, serves as the qualifying event for triathletes who are eyeing running the Ironman.

The Ironman is an allusion to the world’s most popular brand of triathlon, “The Ironman.” It is considered the ultimate test for triathletes. The event involves 2.4 miles of swimming, 112 miles of biking, and 26.2 miles of running for a total of 140.6 miles.

The Ultra refers to triathlons with distances longer than the Ironman distance. One such event is the Enduroman in Europe, a race that lasts more than one day. Enduroman is very difficult, and only 24 triathletes have, so far, finished this race. Enduroman has 21.7 miles of swimming, 180.82 miles of biking, and 87 miles of running.

Benefits of Scouting Extend through Adulthood

Serving the Fairfax, Virginia-based restaurant Glory Days Grill as a multi-unit manager, Lonnie Lazear takes charge of many facets of operations and management. He has demonstrated commitment and professionalism at work and was recognized as a top managing partner in 2008, 2009, 2011, and 2014. During his adolescence, Lonnie Lazear joined the Boy Scouts of America and received the Eagle Scout award.

The Boy Scouts of America was established to prepare young boys to make moral and ethical decisions throughout their lifetime by staying true to the Scout Oath and the Scout Law. In reciting the Scout Oath, the Scout promises “to obey the Scout Law” by living out the 12 principles. But how much of these principles stay with the scout through his adulthood?

The research was conducted by the Institute for Studies of Religion at Baylor University to answer that question. The researchers gathered scientific evidence to prove the many anecdotal accounts that claim that scouting produces better citizens and that the prosocial benefits of scouting extend through adulthood, particularly with those who have received the Eagle Scout award. (Eagle Scout is the highest advancement rank in scouting.)

According to the study, Eagle Scouts have a higher propensity to participate in various health and recreational activities. Among the activities mentioned were daily exercise, boating, fishing, and reading books. Also, Eagle Scouts tend to be well connected with their siblings, friends, neighbors, co-workers, religious community, formal and informal groups, and nature.

The study also found that Eagle Scouts possess strong leadership traits and are likelier to serve others and the community. They are also keen on performing their duties to God. The research added that Eagle Scouts had increased tendencies to participate in activities that enhance and protect the environment. Lastly, the study concluded that Eagle Scouts are highly committed to learning and setting and achieving personal, professional, financial, and spiritual goals.

Virginia Restaurant Lodging and Travel Association Member Benefits

Reston, Virginia-based Lonnie Lazear attended the University of Maryland Eastern Shore where he completed courses in hospitality and tourism. Currently, Lonnie Lazear serves as the district manager at Glory Days Grill in Fairfax, Virginia. Mr. Lazear maintains membership with multiple professional organizations including the Virginia Restaurant Lodging and Travel Association (VRLTA) where he serves at the secretary for the Fairfax -Loudon county chapter.

Established in 1993, the VRLTA exists to advocate for and promote the interests of Virginia-based businesses operating within the hospitality and tourism industry. The VRLTA provides a range of benefits to its members including providing access to valuable information including industry trends, legislative updates, and directories containing supplier and member information.

Membership with the VRLTA provides multiple opportunities for networking at events including the VA1 Tourism Summit, fundraising initiatives, an annual awards gathering, and chapter meetings. In addition, members receive support with their marketing and promotions initiatives. For example, VRLTA members have their business listings published in the Virginia Travel Guide, an annual publication, and are also provided with advertising and marketing space in other printed materials.

National Restaurant Association Offers Free Online Training

The district manager of Glory days Grill in Fairfax, Virginia, since 2003, Lonnie Lazear studied hospitality and tourism at the University of Maryland Eastern Shore, where his coursework included commercial cooking, hospitality accounting, and marketing. Lonnie Lazear maintains membership in professional organizations such as the National Restaurant Association.

Working to protect the needs of more than half a million restaurant businesses nationwide, the National Restaurant Association has developed a number of resources to support restaurants during the global COVID-19 pandemic. Because safe food handling is a critical part of allowing restaurants to open, the National Restaurant Association provides food handling training and certification opportunities. For restaurants that have been forced to quickly adapt their operations by adding or upgrading takeout and delivery options, proper staff training is essential.

Restaurant managers can access free on-demand training videos to train their staff on ServSafe Food Handler processes and the ServSuccess Learning Suites, both of which are designed to teach appropriate hygiene and sanitation practices to allow restaurants to operate safely. The National Restaurant Association also offers printable fact sheets and educational posters at www.restaurant.org.

COVID-19 Restaurant Training through VRLTA

As a district manager at Glory Days Grill, Lonnie Lazear manages personnel and contracts for the company. In addition, Lonnie Lazear is also in charge of food safety and quality control. He is a member of the Virginia Restaurant Lodging and Travel Association (VRLTA).

Pairing with ServSafe, VRLTA is offering a variety of training classes that focus on staff and public safety during COVID-19. Aimed at restaurants and their staff, the three workshops offered focus on the three main aspects of restaurants affected by COVID-19: takeout, delivery, and reopening. Offered in Spanish and English, the courses are free to register and provide training certificates upon completion.

The list of topics includes food preparation, contact precautions as well as sanitizing methods for food preparation surfaces and guest spaces. In addition, there are suggested changes to operation layouts of restaurants to encourage and facilitate social distancing. For delivery and takeout, there are best practice guidelines for packaging food to reduce transmission risk.

National Restaurant Association Online Programming

Lonnie Lazear has spent 17 years with the Glory Days Grill group in Virginia. A managing partner for several years, his responsibilities have expanded to include oversight of multiple locations throughout the Fairfax area. In addition, Lonnie Lazear engages with professional organizations such as the National Restaurant Association.

As the world’s single largest food-service trade association, the National Restaurant Association represents a membership consisting of more than 500,000 businesses. Members can benefit from a variety of services, including a depth of online programming.

The organization’s comprehensive educational webinar offerings, for example, cover a breadth of industry topics, ranging from strategic overviews of successful restaurant franchises, such as McDonald’s, to more specific and timely topics, including management of stress and staff morale during the COVID-19 pandemic. These are just a few examples in the organization’s digital webinar archive available to members.

The National Restaurant Association’s collection of ServSafe training and certification products, meanwhile, have further aided member restaurants in safely, effectively re-opening and running businesses in the days of COVID, along with a number of related topics.

To learn more about the organization’s current and upcoming online programming, as well as additional membership benefits, please visit the National Restaurant Association online at www.restaurant.org.

The Basics of Wine Pairing

Based in Northern Virginia, Lonnie Lazear is a multi-unit district manager with the Glory Days Grill restaurant group. As an award-winning leader in the restaurant industry, Lonnie Lazear demonstrates knowledge in a wide range of areas, from profit-and-loss management to wine pairing.

Individuals should feel free to order whatever meal and wine combination they desire while out to eat at a restaurant. That said, wine experts have developed a system for pairing certain wines and foods to bring out the best elements of each. Most restaurants can assist patrons in choosing the right wine, though it can be helpful for individuals to learn the basics of wine pairing.

For example, it is generally advised that the wine be sweeter and more acidic than the food. That said, the wine and meal should have comparable flavor intensity, meaning extremely flavorful dishes should be paired with vibrant wine, as opposed to a wine with a blander flavor profile.

Red wine is typically paired with red meat and other boldly flavored meats, while white wines go well with fish, chicken, and other lighter dishes. That said, sauce should be considered more than the meat itself when contemplating a pairing.

Of course, these are just some of the basic elements of wine pairing. Individuals interested in learning more can speak to a wine expert or knowledgeable restaurant professional.

What to Eat the Morning of a Triathlon

An award-winning restaurant executive, Lonnie Lazear manages multiple units for the Glory Days Grill franchise in Virginia. Responsible for everything from food safety assurance and food quality control to human resources marketing, he oversees a wide range of tasks at the restaurant units. Passionate about maintaining a healthy lifestyle apart from dispatching his professional obligations, Lonnie Lazear participates regularly in triathlons.

Breakfast on race day is essential for ensuring that you have plenty of energy to sustain you for the triathlon. While many people are familiar with the concept of carbohydrate loading before a race, it’s actually not advised for your pre-race dinner or breakfast, as too many carbs can be difficult to digest, thus leaving you bloated and uncomfortable on race day. Even having them the night before can disrupt your sleep and affect your performance.

Instead, focus on eating a small breakfast that has a good amount of carbs without being too heavy. In fact, good race-day breakfasts consist of 100 to 200 grams of carbs, or about 400 to 800 calories. Also, incorporate some protein into your breakfast, along with plenty of water. Oatmeal is a great pre-race breakfast, as is a bagel with cream cheese, a peanut butter sandwich, or a banana and an energy bar.

The key is to find an option that will not upset your stomach. Make sure you finish your meal at least 90 minutes before the race to give your body plenty of time to digest, and focus on consuming low-fiber, low-glycemic, and low-fat foods.

National Restaurant Association Updates Reopening Guidance

For more than a decade, Lonnie Lazear has served as a manager for Glory Days Grill. Promoted to multi-unit manager for the franchise in 2015, he has operated as a training managing partner and marketing manager during his time with the organization. Active in his professional community, Lonnie Lazear maintains active membership with the National Restaurant Association (NRA), an organization dedicated to strengthening the foodservice and restaurant community.

In response to the ongoing COVID-19 pandemic, the NRA released updated safe operating guidelines in October 2020. Presented in collaboration with ServSafe, these guidelines were renamed “COVID-19 Safe Operating Guidance.” Based on this document, restaurants and other members of the NRA receive direction concerning best practices for restaurants as they work on reopening.

The updated operating guidelines are designed for use with the guidance required by the Centers for Disease Control and Prevention (CDC), along with Food Code requirements set by the Food and Drug Administration (FDA). They include information about such things as food safety, employee health monitoring, and cleaning and sanitization. Within each section, readers are presented with actionable items to improve restaurant operations and safety procedures.

The NRA originally released reopening guidance documents in April. These were previously updated in May.

The Restaurant Advocacy Fund Supports Food Service Businesses

The manager of Glory Days Grill in Fairfax, Virginia, Lonnie Lazear oversees business operations, such as marketing and human resources, along with all aspects of quality control, food safety, and facility maintenance. Lonnie Lazear maintains membership in professional organizations such as the Virginia Restaurant, Lodging & Travel Association and the National Restaurant Association.

The world’s largest foodservice trade organization, the National Restaurant Association strives to protect and advance the needs of more than 500,000 restaurant businesses. One of the organization’s advocacy efforts is the Restaurant Advocacy Fund (RAF), which protects restaurant interests at the state and local level.

When legislators or interest groups propose laws or taxes that would negatively impact the restaurant industry, the RAF responds quickly, providing education, financial support, and resources at the national level. Working closely with the National Restaurant Association and state associations, the RAF responds to issues including labor laws, wage rights, and scheduling, all aimed at protecting and improving the way restaurants operate.