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Posted on 2/3/25 at 7:15 pm to nicholastiger
The one in Thibodaux should dominate on a weekend.
Food is HORRIBLE. Service is HORRIBLE.
And I say that as someone who thinks the WalkOns near campus is underrated.
Food is HORRIBLE. Service is HORRIBLE.
And I say that as someone who thinks the WalkOns near campus is underrated.
Posted on 2/3/25 at 8:37 pm to Shexter
Franchisees can expect to make a total investment of $1,200,000 - $2,500,000.
That does not compute whatsoever, stealing candy from a baby.
quote:
To buy a franchise with Walk-Ons Bistreaux and Bar, you'll need to have at least liquid capital of $200,000 and a minimum net worth of $1,000,000. Franchisees can expect to make a total investment of $1,200,000 - $2,500,000.
That does not compute whatsoever, stealing candy from a baby.
Posted on 2/3/25 at 9:07 pm to Epaminondas
quote:And crawfish. Very disappointing.
They use all of the Louisiana/Cajun gimmicks and then sell imported shrimp.
Posted on 2/4/25 at 7:39 am to nicholastiger
They are in the middle of a corporate change/menu roll out set for March I believe. Flagship location was buzzing with ppl last week, private room had a massive food photo shoot going on…
Not looking good for the franchises though.
Not looking good for the franchises though.
This post was edited on 2/4/25 at 7:42 am
Posted on 2/4/25 at 7:57 am to Jameson2954
Food, labor and insurance costs thru the roof now.
Walk Ons stuck in a no-win situation IMO.
1: Elevate your product and experience and charge a premium price. Nearly impossible to do that in these small markets with limited talent to hire and customer base with sufficient discretionary funds to spend $125+ for family of 4.
2: Go cheap on everything. Can't cover the nut of an expensive buildout and franchise fees, etc. People would stop coming immediately.
Walk Ons stuck in a no-win situation IMO.
1: Elevate your product and experience and charge a premium price. Nearly impossible to do that in these small markets with limited talent to hire and customer base with sufficient discretionary funds to spend $125+ for family of 4.
2: Go cheap on everything. Can't cover the nut of an expensive buildout and franchise fees, etc. People would stop coming immediately.
Posted on 2/4/25 at 9:11 am to RunninReb
You're not far off there. I'm lucky my place is paid off for starters. People complaining about the cost and value of the food but the margins are even less
Posted on 2/4/25 at 10:07 am to Kracka
quote:
Walk On's sucks.
Garbage food at mid tier prices. Terrible.
Posted on 2/4/25 at 10:22 am to Midget Death Squad
maybe they closed to avoid the travel ball nightmare on the way
Posted on 2/4/25 at 7:31 pm to Kracka
quote:
That's a hit for the city of Broussard. People coming to town for tournaments at St Julian need a place to sit down and eat. There ain't but 3-4 places in Broussard to do that. The city needs to step up it's game and start recruiting some restaurants.
Yeah Broussard’s is a ghost town at night as far as restaurants go.
Posted on 2/4/25 at 7:37 pm to diat150
quote:
Yeah Broussard’s is a ghost town at night as far as restaurants go.
It looks like Chili's has turned it around a bit. The one on Ambassador is packed every night now. The price of eating there is less than Chik fil A or 5 Guys. They could easily move into that building w/o much renovation. It's not great but it's more affordable than Walk On's and would do the job.
Posted on 2/4/25 at 8:41 pm to 91TIGER
Why did Chilis close on Pinhook though?
Posted on 2/5/25 at 10:57 am to diat150
The Amount of restaurants they have opened it's hard to hit on every location unless you are chic fil a so I will give them a pass.
They thought Broussard could support it, figured out it couldn't, and closed shop.
They thought Broussard could support it, figured out it couldn't, and closed shop.
Posted on 2/5/25 at 11:15 am to Degas
There is one in Harrah's for sure. Was there in December for a conference. Place looked dead every time I walked by.
Posted on 2/5/25 at 11:41 am to Midget Death Squad
Having just gotten into this industry recently, you'll be surprised to know that the suppliers for all of these restaurants are used by basically every restaurant throughout the state. It's more than likely a location issue than anything.
Overall quality is likely Walk On's hiring cheap chefs, which wouldn't be a surprise as restaurants grow.
Overall quality is likely Walk On's hiring cheap chefs, which wouldn't be a surprise as restaurants grow.
Posted on 2/5/25 at 11:49 am to BilbeauTBaggins
Walk ons hires chefs?
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