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Started By
Message
re: LSU Alum/TD Poster Opening a Nola/Cajun Restaurant in Liverpool in June update 7 pg 16
Posted on 9/19/25 at 11:09 pm to BamaCoaster
Posted on 9/19/25 at 11:09 pm to BamaCoaster
Destiny! 
0
Posted on 9/19/25 at 11:14 pm to BamaCoaster
quote:
review is wayyyyy too English
Posted on 9/20/25 at 4:44 am to BamaCoaster
Congrats! It sounds like you are building momentum.
Looking through your Google reviews, customers seem pleased, and the food in customer photos looks delicious. You do a good job responding sincerely to both the positive reviews and even the rare negative reviews. This shows that you take a lot of pride and interest in your food, and it makes folks less likely to leave negative reviews.
A lot of my research for new restaurants to try is based on Google reviews, and the good vibes from yours and high rating (4.9!) would definitely put it on a short list of options.
Best wishes for even more success.
Looking through your Google reviews, customers seem pleased, and the food in customer photos looks delicious. You do a good job responding sincerely to both the positive reviews and even the rare negative reviews. This shows that you take a lot of pride and interest in your food, and it makes folks less likely to leave negative reviews.
A lot of my research for new restaurants to try is based on Google reviews, and the good vibes from yours and high rating (4.9!) would definitely put it on a short list of options.
Best wishes for even more success.
Posted on 9/20/25 at 7:23 am to BamaCoaster
quote:
told him to tell them that we don't like Yankees in America, and sure as shite don't like them in Liverpool
Loved this.
Posted on 9/20/25 at 7:39 am to RummelTiger
quote:
you mean NOLA…not NYC?
No. New York City.
“Not enough roux in the jambalaya” is what she said.
I’m glad I wasn’t there, as my blood still boils typing their remark.
We have had SEVERAL ppl from Louisiana come in. A shocking amount.
This post was edited on 9/20/25 at 8:46 am
Posted on 10/20/25 at 3:29 pm to BamaCoaster
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.
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.
Posted on 10/20/25 at 3:33 pm to BamaCoaster
Posted on 10/20/25 at 3:37 pm to REB BEER
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)
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)
Posted on 10/20/25 at 3:42 pm to REB BEER
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.
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.
Posted on 10/20/25 at 3:43 pm to BamaCoaster
Was literally thinking of bumping this thread yesterday
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
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
Posted on 10/20/25 at 3:45 pm to BamaCoaster
Great to hear you’re doing well 
Posted on 10/20/25 at 3:45 pm to BamaCoaster
Just 5 pics...the beignets are missing
Posted on 10/20/25 at 3:47 pm to BamaCoaster
I'm heading to Liverpool mid July for The Open
Will be sure to stop by with my group
Will be sure to stop by with my group
Posted on 10/20/25 at 3:59 pm to BamaCoaster
What do your daily sales and transactions look like?
Posted on 10/20/25 at 4:51 pm to Fun Bunch
quote:
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
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.
Posted on 10/20/25 at 4:53 pm to BamaCoaster
Looks and sounds good. I like when people do things right and don't just add "cajun" to the dish and add a pinch of spice and think that is authentic. I'm shocked how common "cajun" seasoning is in Europe and how most isn't good. But I'm sure your food is really well done. Been following this thread and I hope you suceed.
When is the London location by the Hotspur opening? (Hint)
When is the London location by the Hotspur opening? (Hint)
Posted on 10/20/25 at 5:16 pm to GynoSandberg
quote:
What do your daily sales and transactions look like?
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.
This post was edited on 10/20/25 at 5:26 pm
Posted on 1/24/26 at 1:27 pm to BamaCoaster
Update #7:
We have been open now 7+ months, and things are going well.
We have found our groove, have labor at 30%, food costs at 25%, and overhead is at a minimum.
Sales and labor don't fluctuate, and we are having a ton of repeat guests.
We crept into the top 10 on TripAdvisor in Liverpool (out of 1,958 restaurants), but two recent reviews about the atmosphere in the pub (which we don't control) have dropped us to #12.
SuSu's TripAdvisor
We had a TikTok go viral, with me talking about our food, had 100k views.
SuSu's TikTok
We have had three successful seafood boils (shrimp and crab) and held a traditional Thanksgiving dinner, which was our fourth busiest day.
We plan on holding the boils monthly.
Us serving out of the pub has served it's purpose, and our food from Southern Louisiana is a hit. However, the atmosphere in the pub has not been very welcoming to those looking for a quant meal.
We have been approached to expand into other locations for months, and ALMOST signed a deal to take over the largest Hooters space in the world in Liverpool, but it turns out the guy who wanted to partner was a proper Scouser, and was trying to scheme us. After about a week of conversations, it was clear he had no money and was in financial and legal trouble.
We have launched our merchandise and have begun our "muffuletta challenge" (if you eat a whole muff in 30 min, it's free). Nobody has completed the challenge (0/5).
However, we are about to close on our second location in a place called Southport, UK. It is a town of 90k people, with 5 mil visitors per year. To those familiar, it is like a large Fairhope (on the water, well to do, retirement community). We have a two story building with 130 seats and a stage. We should be opening in March. We will be able to control the environment, and make it feel, look, and sound like "New Orleans". We will have space for live jazz music for seafood boils and brunch.
This place/concept has been better received than we ever anticipated, and once again, it is not necessarily anything we are doing. It is simply the food from South Louisiana that is a hit.
Stay tuned!
We have been open now 7+ months, and things are going well.
We have found our groove, have labor at 30%, food costs at 25%, and overhead is at a minimum.
Sales and labor don't fluctuate, and we are having a ton of repeat guests.
We crept into the top 10 on TripAdvisor in Liverpool (out of 1,958 restaurants), but two recent reviews about the atmosphere in the pub (which we don't control) have dropped us to #12.
SuSu's TripAdvisor
We had a TikTok go viral, with me talking about our food, had 100k views.
SuSu's TikTok
We have had three successful seafood boils (shrimp and crab) and held a traditional Thanksgiving dinner, which was our fourth busiest day.
We plan on holding the boils monthly.
Us serving out of the pub has served it's purpose, and our food from Southern Louisiana is a hit. However, the atmosphere in the pub has not been very welcoming to those looking for a quant meal.
We have been approached to expand into other locations for months, and ALMOST signed a deal to take over the largest Hooters space in the world in Liverpool, but it turns out the guy who wanted to partner was a proper Scouser, and was trying to scheme us. After about a week of conversations, it was clear he had no money and was in financial and legal trouble.
We have launched our merchandise and have begun our "muffuletta challenge" (if you eat a whole muff in 30 min, it's free). Nobody has completed the challenge (0/5).
However, we are about to close on our second location in a place called Southport, UK. It is a town of 90k people, with 5 mil visitors per year. To those familiar, it is like a large Fairhope (on the water, well to do, retirement community). We have a two story building with 130 seats and a stage. We should be opening in March. We will be able to control the environment, and make it feel, look, and sound like "New Orleans". We will have space for live jazz music for seafood boils and brunch.
This place/concept has been better received than we ever anticipated, and once again, it is not necessarily anything we are doing. It is simply the food from South Louisiana that is a hit.
Stay tuned!
Posted on 1/24/26 at 1:31 pm to BamaCoaster
Thanks for the update. What time would live LSU football games be played there? 1am? You could host football watch parties.
Posted on 1/24/26 at 1:34 pm to BamaCoaster
Hopefully Adam (Beardmeatsfood) gets wind of it soon and will attempt the challenge
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