re: LSU Alum/TD Poster Opening a Nola/Cajun Restaurant in Liverpool in June update 6 pg 16

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told him to tell them that we don't like Yankees in America, and sure as shite don't like them in Liverpool

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Loved this.

Update number 6:
Had some TDers come in last week.
They read about us and walked 90 steps over from the cavern club.
They had: shrimp bread, crab dip, 12 boudin balls, more shrimp bread, several shots of Bumbu rum on the house, bananas foster, bread pudding, and pralines.
Someone please help post pics from Imgur, cause that site isn’t allowed in the UK:

SuSu’s Oct 2025 Imgur



-We got our shirts in today, and next week begins the muffuletta challenge. Eat one in 30 min and it’s free, and you get your shirt free as well.

-Two weeks ago was the busiest week we’ve ever had.

-Sunday was the busiest day we’ve ever had.

-we began brunch last week, and are serving:
Pain Perdue
Shrimp and grits
Beignets
Chicken and waffles

-i have been in the country for 26 days, and have cut labor by 28%, cut inventory costs by 25%, and increased sales. This will continue when I leave.

-out of 1904 restaurants in Liverpool on TripAdvisor, we are #15!!!

Things going incredibly well, and they are loving the cuisine of southern Louisiana.

Thanks!

All I see is a blue screen saying "content is not available in your region", but I presume it is pics of:
TDers
Beignets
Our shirts
Our muffulettas
Our wings, which are brined in Guinness and spices over night, smoked for a couple of hours, baked for like 20 min, then fried to order (our #1 reviewed item, btw)
Our soft shell crab poboys (we sell them for £18.99, our costs are £3.50)

I would dominate that muff.

I'm so excited to see you doing well. I think I see an opp to send myself your way in the next couple months for work. I'll be there if I can manage it.

Great to hear you’re doing well

I'm heading to Liverpool mid July for The Open

Will be sure to stop by with my group

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Everyone once in awhile I will go look at the reviews and you guys seem to be killing it Truly an awesome success story so far

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Thanks man.
We’re very blessed with people who come in out of curiosity and leave in awe of the flavors we have grown up with.

It’s weird bringing a culture and cuisine to a new place. Obviously I’m biased and think that Southern Louisiana has the best food in the country, but it’s endearing witnessing the positive responses and reactions.

Literally as I’m typing this my phone dinged with a 5 star Google review from Melissa, who saw us/me on Tik Tok and came in. We did one video of me, fat baw outside the pub/restaurant talking. No food. No nothing. And for some reason, it got 98k views.

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What do your daily sales and transactions look like?

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Honestly, they’re all over the place, which is super frustrating.
Today, for example, we prob had £825, which is a really good Monday for us (I don’t know the exact figure bc our Point of Sale system, Toast, is down like a ton of sites).

Last week on Monday it was £580. Week before was £400. Week prior to that was £800.

Most weeks our total sales are between £4500-£5700. Coming over, I thought we’d be doing roughly £9k/week. I didn’t factor in the lack of a lunch crowd nor the inability to serve on Friday and Saturday nights due to a rowdy pub atmosphere, as you nor I would want a bowl of gumbo surrounded by hen and stag parties (bachelorette and bachelor parties) that frequent the pub.

However, the above isn’t a big deal, as long as we get our labor and inventory costs under control. I have cut labor from 220 hrs/wk to 160 hrs/wk and inventory from £7500 to roughly £5000 per month.

Sunday, our busiest day ever, we sold £1523.