re: LSU Alum/TD Poster Opening a Nola/Cajun Restaurant in Liverpool in June update 7 pg 16

Yep hope you had a successful opening

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How many restaurants have you opened in your life?
It seems like zero, because you’re definitely way ahead of yourself.

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Bingo.
I have opened zero.

We have implemented the "scaling up" method, and we have plans to scale.
Is there anything wrong with that?
Rhetorical question.

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Worry about your margins, not profit sharing.

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This is mailbox money for me. Not worried about profits for quite some time.


Update III:
Opening day/night went great.
We filled up, and were on a slight wait.
We had a jazz duo on the piano and trumpet, and they had so much fun, they refused our money.

We have done a GREAT job on social media, and had a guy named "The Scouse Ghetto Reviewer" come in, and it was a whole production. He has over 100k followers on insta and tik tok, and we have had people come in the past two days due to him. Even had some guy who came in due to him asking AI where he should go for dinner (Brave New World stuff).

We had a miscalculation converting recipes to metric for bread pudding, but other than that slight hiccup, our food has been spot on, and every single person who has reviewed it and dined in has had rave reviews. We have had a few local chefs in as well, and they had high praise.

We have done a poor job of letting the local business community know about it, and our daytime business has been disappointing thus far, but we are hopeful for a great weekend. And, we're on day 3.

We are planning on doing our first "special" this weekend, a debris poboy for Father's Day, as Sunday Roast is a big thing over here.

#1 seller is gumbo, followed by our "shrimp bread" and oyster poboy.
Surprised at how many ppl are ordering boudin balls.
Disappointed at how few are ordering red beans, as it is my favorite menu item.

Just met a chick from Baton Rouge who moved over here to become an actress in 2017, and met some people from AL yesterday.

Thanks for the update. I'm interested in following this.

I see some pictures in a review on your FB page.

I can't tell what this first dish is. It just may be that the picture is too bright.



This one looks like it could be a very thick gumbo. Maybe some of the potato salad was already mixed in, though.



Jambalaya.



Red Beans.



Bread Pudding.



Not sure what this is, but it looks good.

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Mystery photo is bananas foster.

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I thought those were peaches. Phone cameras can do funny things.

Looks like you guys are getting good reviews.

Any updates?

Well played, sir. Blast from the past.

See if Josh and Jace those 2 British food reviewers can swing over. 674k followers on the gram.

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See if Josh and Jace those 2 British food reviewers can swing over. 674k followers on the gram.

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Those the two dickheads who shat on Shreveport for a PR stunt? Wouldn't call them, they set up whether they are going to like or dislike the place before going.

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they set up whether they are going to like or dislike the place before going.

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They don’t do any of that shite for free. But I guess I see how it works with all the retards who kept repeating that in this thread