re: Gumbeaux's in Douglasville, GA

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A lot of them go out of business or suck. It’s expensive to ship in good seafood and the right ingredients. So if they don’t catch on and get good regular business, the overhead is too high to keep em going. A lot of the ones I liked, tend to start using cheaper ingredients and get bad then people stop showing and they close. It’s a risky venture.

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What would be shipped in or cost prohibitive? Of course depending on location but you can pretty much get shrimp, crabs from the gulf coast or either east or west coast. You can ship plenty of frozen Louisiana crawfish tails. Pretty much everything else is universal.

If po boys I can see the Leidenheimer bread although they ship to a place in Vegas daily and live crawfish but to make gumbos, ettouffee etc...would be pretty easy. As above I think the bigger problem is someone who actually doesn’t know how to cook it.

And you are right it’s a risky venture but then so is any restaurant.