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Started By
Message
re: Possibly opening a seafood market in BR.
Posted on 5/21/17 at 2:29 pm to fastedLSU
Posted on 5/21/17 at 2:29 pm to fastedLSU
I would like a deli area that served premade items using fresh and local seafoods. Dips, smoked fish, poke salads, seafood burgers, kabobs, etc in addition to a counter of fresh seafood and shellfish.
2
Posted on 5/21/17 at 2:58 pm to LSUZombie
That's def something we have discussed. It's under serious consideration.
Posted on 5/21/17 at 3:07 pm to LSUZombie
Poke to go
Posted on 5/21/17 at 5:58 pm to fastedLSU
I'm sure selling booze complicates things, but a decent selection of beer would make a place instantly more popular. Find a keg of 2x or 4x dry hopped Envie and you won't be able to get me and fellow rantards to leave.
Depends on if you want a sit and eat or take and go type business.
Depends on if you want a sit and eat or take and go type business.
This post was edited on 5/21/17 at 6:00 pm
Posted on 5/21/17 at 6:17 pm to KamaCausey_LSU
Drinking on premise is a pretty healthy insurance premium for a second or third revenue stream.
Posted on 5/21/17 at 6:28 pm to KamaCausey_LSU
Put some beers on tap and a raw bar...
Posted on 5/22/17 at 11:30 am to Trout Bandit
quote:
Yep $8 plate lunches are a pipe dream these days.
I get plate lunches from Robert's on Highland for under 8.00 every day. Granted the only seafood they have is fried or baked catfish and tilapia.
Posted on 5/22/17 at 11:35 am to KamaCausey_LSU
Already in that business, won't complicate things.
Posted on 5/22/17 at 11:35 am to yellowfin
It's not that bad if it's not a stand alone bar.
Posted on 5/22/17 at 11:36 am to ThuperThumpin
That makes a huge difference.
Posted on 5/22/17 at 11:37 am to fastedLSU
Sounds like you're going from a seafood market to a full blown restaurant 
Posted on 5/22/17 at 12:15 pm to Jones
I don't know about Baton Rouge, but I think all seafood markets and butcher stores do themselves an injustice by not having:
1.) meals ready to eat: gumbo, steamed shrimp, boiled food
2.) side items for sale: corn, rice, etc.
So that people can stop in and buy a full meal. Doesn't have to be anything extravagant, but simple and fresh other things than just fresh seafood on ice.
1.) meals ready to eat: gumbo, steamed shrimp, boiled food
2.) side items for sale: corn, rice, etc.
So that people can stop in and buy a full meal. Doesn't have to be anything extravagant, but simple and fresh other things than just fresh seafood on ice.
Posted on 5/22/17 at 12:29 pm to fastedLSU
allow me to order online and just swing by and pick it up
Posted on 5/22/17 at 12:35 pm to tke857
quote:
allow me to order online and just swing by and pick it up
This would be amazing. If you don't care about walking in and picking out your own stuff, this would be an awesome option.
Posted on 5/22/17 at 12:39 pm to Jones
quote:
Something like Tonys but don't accept LA Purchase cards.
Such an ignorant comment
Posted on 5/22/17 at 1:13 pm to ThuperThumpin
quote:
I get plate lunches from Robert's on Highland for under 8.00 every day. Granted the only seafood they have is fried or baked catfish and tilapia.
I have higher standards than you when it comes to plate lunches.
Posted on 5/22/17 at 2:16 pm to Trout Bandit
quote:
I have higher standards than you when it comes to plate lunches.
Robert's selection is decent(fried fish,etoufee, meatloaf, fried chicken, rice dressing, shrimp pasta etc..) and is around 7.00 per plate. Tonys Seafood has better food but the similar pricing 7.99-9.99. My point is you can sell good a plate lunch for around 8.00 or 9.00. It may not be trout, but items like etouffee, stuffed crabs, shrimp alfredo, fried catfish will sell just fine.
Posted on 5/22/17 at 2:21 pm to ThuperThumpin
quote:
Tonys Seafood has better food
I have always found Tony's to be overly salty. Can't eat it.
Posted on 5/22/17 at 2:36 pm to Jones
LOL, not necessarily but that's why I posed the question to see if y'all thought 70808 could sustain the market on its own. Just doing some research. That being said it was always in the plan to serve food to be able to obtain the CAB-2 license.
Posted on 5/22/17 at 2:41 pm to fastedLSU
quote:
Would def be focused on salt water species as well as live/boiled shellfish during the seasons.
If you are looking to do salt water species I can give you some tips or lessons learned for my 1.5 go at it in the Baton Rouge market. Can also give you some tips for the market in general.
Create a new email and post it on here so I can email you some tips. Can even point you to some seafood suppliers if you want. I worked in the seafood business for 15+ years (from wholesale to retail)and my dad has 50+ years of experience in it. He owned several different seafood businesses for 35+ years and is still working in it in a different capacity.
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