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re: LSU Alum/TD Poster Opening a Nola/Cajun Restaurant in Liverpool in June update 6 pg 16
Posted on 6/4/25 at 8:35 am to Mingo Was His NameO
Posted on 6/4/25 at 8:35 am to Mingo Was His NameO
Don't sully this feel good thread with your shenanigans.
1
Posted on 6/4/25 at 10:51 pm to GRTiger
He is right though. They are professional, full time content creators. Their very livelihoods is based on your visceral reaction to them.
Their commentary about the food might be based on truth, but that doesn’t change they probably won’t deviate from the model for the sake of it. And you do have to take their commentary with a grain of salt. Some of them shovel shite in their mouths, hate it, but speak positively of the recipe as the best thing ever.
OP should consider reaching out non the less a little down the road though. I’d wouldn’t do it now though.
Their commentary about the food might be based on truth, but that doesn’t change they probably won’t deviate from the model for the sake of it. And you do have to take their commentary with a grain of salt. Some of them shovel shite in their mouths, hate it, but speak positively of the recipe as the best thing ever.
OP should consider reaching out non the less a little down the road though. I’d wouldn’t do it now though.
This post was edited on 6/4/25 at 10:52 pm
Posted on 6/4/25 at 11:23 pm to Lou Loomis
quote:
People in England are not that friendly.
Nothing like a declarative non-factual stereotyping of entire country to start of an entire post of more declarative non-factual stereotyping of entire country.
And you could not be more full of shite about English football fans and pub goers not being chatty and outgoing,
Posted on 6/4/25 at 11:38 pm to Lou Loomis
quote:
This is BS. People in England are not that friendly. They’re distinctly unfriendly.
Says the guy that’s clearly never been to the UK.
Posted on 6/5/25 at 12:51 am to BamaCoaster
Beignets means frying and frying is a whole separate problem in and of itself. If you aren’t frying anything else now no sense in adding that headache. Just grease traps and disposal is an issue not to mention the fire suppression system and teaching someone how to roll the out and fry.
Posted on 6/5/25 at 5:37 am to BamaCoaster
Living the dream.
Posted on 6/5/25 at 7:19 am to Martini
quote:
Beignets means frying and frying is a whole separate problem in and of itself. If you aren’t frying anything else now no sense in adding that headache.
Def frying oysters, haddock, and shrimp for poboys.
Fries for side.
Boudin balls, gouda cheese, and wings for apps.
Posted on 6/5/25 at 7:58 am to BamaCoaster
quote:
Longer tale here:
I would watch that movie on Netflix. Seriously- that story is made for a movie or limited series.
Posted on 6/5/25 at 8:29 am to BamaCoaster
quote:
We are Liverpool's ONLY "living wage" restaurant out of over 2,000 restaurants, and will be sharing 10% of our profits with our employees. I have a partner moving over there full time and I will be traveling back and forth every quarter. Goal is to open 9 in the UK over the next couple of year in various cities that have over 400,000 people.
So, in a nutshell, no one has tried your food out at the time you posted this.
You have a baker lined up to bake bread using a recipe that you “think” is about the same as Leidenheimers.
Everyone you meet has connections that wants to help you open.
Everyone seemingly wants to work for your business.
You won’t be an onsite owner/operator, you’ll just fly across the pond and pop in every few months.
You’re pledging 10% of your profits to your employees. What’s your profit margin before doing that? How long do you expect you’ll be open before you even start turning a profit?
You’re already planning on franchising 9 more restaurants?
Good luck. Maybe Gordon Ramsey can pop in and do a Kitchen Nightmares episode with you.
Posted on 6/5/25 at 9:29 am to BamaCoaster
I live in SE England, have no reason to go to Liverpool, but if I find myself around there, I'll check it out.
Oddly enough, I grew up in Destrehan too.
Oddly enough, I grew up in Destrehan too.
Posted on 6/5/25 at 9:31 am to riverdiver
quote:
riverdiver
Damn dude.
Stay tuned.
"Fortune favors the bold".
Posted on 6/5/25 at 9:32 am to BamaCoaster
You better find a baker for decent poboy bread.
If you put tomatoes anywhere near the gumbo, I'll be quick to leave you a Google review.
Check out Decatur London, my man Tom is English, but throws down some great food.
If you put tomatoes anywhere near the gumbo, I'll be quick to leave you a Google review.
Check out Decatur London, my man Tom is English, but throws down some great food.
Posted on 6/5/25 at 9:33 am to BamaCoaster
quote:
Damn dude. Stay tuned. "Fortune favors the bold".
I hope you’re successful, but those concerns are valid, have been brought up several times over the course of this thread, and you ignore them every time.
You’re pretty clearly operating with rose colored glasses on. Again, good luck and hope it works out for you, but I wouldn’t open a business with ZERO contingency planning
Posted on 6/5/25 at 9:38 am to BamaCoaster
I want to order a blackened shrimp poboy.
Looking forward to tasting your boudin balls.
Looking forward to tasting your boudin balls.
Posted on 6/5/25 at 9:40 am to BamaCoaster
quote:
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!
All this is cool but:
"High Ticket Item" I would do a whole fish. That is much more "Louisiana" imo unless you are doing a full on Cochon.
Also on your Instagram, the tagline is "Where food is love". Very generic boring nonsense tagline. Come up with something more Louisiana than that.
Posted on 6/5/25 at 9:40 am to BamaCoaster
quote:
We are Liverpool's ONLY "living wage" restaurant out of over 2,000 restaurants, and will be sharing 10% of our profits with our employees.
Would that not work in the US or something?
Posted on 6/5/25 at 9:41 am to BamaCoaster
quote:
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!
Are you trying to do a version of jazzfest Crawfish Bread?
Also maybe look into doing a version of Crawfish Monica. Easy to do
Posted on 6/5/25 at 9:43 am to Basura Blanco
quote:
And you could not be more full of shite about English football fans and pub goers not being chatty and outgoing,
It's possible the dude has only been to london. Which would mean interacting with foreigners.
Drive to the countryside and stay at any of the hotels or inns. Very nice people.
Posted on 6/5/25 at 9:44 am to Fun Bunch
Agree - a crawfish or shrimp monica would be a good seller.
Posted on 6/5/25 at 9:48 am to bleuman
Probably easier to get shrimp. Its an easy dish with crossover ingredients and a crowd pleaser.
Also a dish that most people that are outside of NOLA or have never been to JazzFest wouldn't know (I consider this a positive). Gives you more authenticity
Also a dish that most people that are outside of NOLA or have never been to JazzFest wouldn't know (I consider this a positive). Gives you more authenticity
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