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This profile was last updated on 7/20/2016 and contains contributions from the  Zoominfo Community.

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Wrong Lou Aaron?

Lou Aaron

President

RILA BUSINESS CONCEPTS, INC

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Background Information

Employment History

Regional Corporate Chef

International RAM


Executive Chef

Hilton Hotels Corporation


Web References(42 Total References)



www.bk.org [cached]

Take the night off from cooking and have a delicious Italian dinner compliments of Chef Lou Aaron, '80.


www.greatchefs.com

Chef Louis Aaron
Chef Louis Aaron


www.diningdecisions.com [cached]

Many of the friendly staff of Chef Lou's at 8th Street have been working with owner Chef Lou Aaron for years at his upscale drive-in: Westside, a Boise fast-food favorite for over 13 years.
If you're expecting standard drive-in fare, you're in for a big surprise. Besides the regular range of burgers, fries and other fried sides, ice cream treats and variety of sandwiches, Westside Drive In has some standout dishes like their prime rib, a variety of pasta dishes to eat there or take as a grab-n-go meal, or famous Pepsi-cola ribs that have kept people coming back for more over the years. Chef Lou's is no different; a place where Aaron brings his own Southern-influence cooking style to many crowd-pleasing dishes.


www.idahostatesman.com

Lou Aaron, owner of Westside Drive In, estimates that government regulation costs him $10,000 a year in direct costs and increased costs from suppliers.
Eighteen years ago, Boise chef Lou Aaron realized a dream. He bought the Westside Drive In at 1939 W. State St., a meager burger joint, and turned it into a 1950s-style soda-and-sandwich shop unafraid to serve prime rib dinners on the weekends. In 2009, Aaron closed the Downtown restaurant. Now he faces other challenges: the Affordable Care Act and growing regulations that dampen his entrepreneurial spirit. I dont want to grow, he says. Cutting corn free from those requirements could moderate prices Aaron says he must pay for his food. At the same time, he sees the Affordable Care Act coming his way, and that is likely to keep him from hiring more than 50 employees, a threshold at which he worries he could be required to pay a penalty if he doesnt provide health insurance. He has 36 employees now. Aaron offers insurance to employees who work 30 hours or more each week. That covers seven employees. At one time, he paid all the cost. But rising costs led him to cut his contribution to 50 percent. If he takes his employee base above 50, he worries he could incur a penalty of up to $2,000 per employee if he doesnt provide health insurance.


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