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

Update:
Leaving from Pensacola this evening, arriving in London tomorrow, 3 hr train to Liverpool. Have 18 interviews lined up next week for employees.

Fox 10 in Mobile let us tell our story

Update II:
Open in 6 days.
Employees start tomorrow.
We have NO IDEA what to expect in terms of crowds, but we are doing a decent job of getting local followers on insta:

SuSu's Insta-990 followers

There are literally thousands of people who walk in front of the pub we are operating out of on a daily basis, and most of the local restaurants around us seem to stay relatively busy. I think we'll have to extend our anticipated hours of 11am-10pm on Thursday, Friday, and Saturday, and offer a limited menu during those nights, but we don't have anything set yet.

The butcher who prepared our recipe for andouille absolutely nailed it.
The same butcher gives us wings for .11/each-which is mind blowing.

We are opening Monday, but on Sunday we are doing a "service industry appreciation day" and offering 50% off for them as a "soft opening".

We got 3000 mardi gras beads from China (we will place mardi gras beads on treys we serve) and we got 68lbs of red beans today.

For our second interview, we had the 6 employees (only one of whom is a "chef") prepare jambalaya following our recipe. They had obv never cooked it before, and they nailed it! Then we had them go about town and offer it to people, and we got videos of "first impressions". I think it got them excited to see people love it (or at least act like they did). Out of our testing with gumbo, jambalaya, and shrimp bread, 278 out of 280 ppl told us they liked it, which once again may be skewed.

We bought a smoker to smoke our andouille sausage, and upon further market research, we may offer a bbq plate of ribs, pulled pork, and smoked sausage, which would be our "high ticket item" at £33 or so. Brits pay a ton for BBQ. I think our #1 seller will be our shrimp bread, which is french bread sliced open and topped with a mixture of boiled shrimp, mayo, butter, green onions, shredded mozz, and spices, but we shall see!

Will let y'all know how next week goes.
Fingers crossed we run out of stuff!
Thanks for following along with our journey.

PS: LSU Alumni magazine reached out and is doing a story
PSS: Neal Skupiski returned our message and will stop in after the never-ending ATP Tour
GEAUX TIGERS!

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Looking forward to it. Are you planning to post the first impressions videos?

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We have them on our social medias.
Facebook/insta

Facebook with 40k local views at Cavern Pub

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You need to find those two Brits who just went on an eating tour of Louisiana and went back home. They loved the food here.

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Yep. Those dudes have a massive following on social media. Would be a huge momentum boost for opening

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think he said people like that want a lot of money before they'll come make a video...

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Ahh, fair enough

Good luck, will be pulling for you.

The roux and gumbo look a little light. Was that the camera?

Will there be an LSU alum/TD poster discount available for qualifying visitors?

Best of luck

Hope yall have a ton of success!

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Yall doing beignets for desert?

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Operating partner put his foot down on beignets. Said no way.

Our desserts are:
-Pralines
-Bread pudding, which is very similar to Monjuni’s recipe
-Bananas foster (operating partner insisted-I think it’ll be a pain in the arse)

When we have our own location, I see a jazz brunch on Saturdays and Sundays doing well, and we would have beignets then.