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re: LSU Alum/TD Poster Opening a Nola/Cajun Restaurant in Liverpool in June of 2025
Posted on 4/21/25 at 2:48 pm to Lester Earl
Posted on 4/21/25 at 2:48 pm to Lester Earl
quote:
idk, the thought of franchising 9 more restaurants cause a taxi driver said you had a good idea is kind of nutty to me.
Yeah, I mean, I hope the guy is successful but this thread has been interesting to say the least. Opening a Cajun restaurant in an existing Irish pub because some dudes in a cab and at a bar before a soccer game said it was a good idea.
This post was edited on 4/21/25 at 2:51 pm
2
Posted on 4/21/25 at 2:53 pm to BobABooey
quote:
figure out how to give diners the option of adding curry to each and every dish, you should be fine.
Ettoufee' is basically cajun curry. Perhaps he should brand it this way.
Posted on 4/21/25 at 3:00 pm to deeprig9
Nah. Brits have a very specific concept of curry and if you even remotely frame it that way you will get some pissed off people
Posted on 4/21/25 at 3:08 pm to BamaCoaster
Best of luck and "cheers" to living your dream and greatest of success.
Posted on 4/21/25 at 3:28 pm to BamaCoaster
Good luck. I'll hope to visit one of your locations in the future.
Posted on 4/21/25 at 3:29 pm to BamaCoaster
Legit CSB
Posted on 4/21/25 at 3:51 pm to TheFonz
When that food mixes with a few pints of Bitter the shite will be flying. Best add a couple of loos
Posted on 4/21/25 at 4:11 pm to NorCali
quote:
When do you plan to open in London?
London is EXPENSIVE.
It’s basically NYC or DC.
Plans are Liverpool in the pub then stand alone location then Manchester then Birmingham then Leeds then London.
Looking at these cities as well:
Glasgow
Dublin
Sheffield
Posted on 4/21/25 at 4:13 pm to BamaCoaster
Neal Skupski is from Liverpool, and an lsu grad
Won Wimbledon recently so maybe a decent idea to try and do some promotion with him
Won Wimbledon recently so maybe a decent idea to try and do some promotion with him
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Posted on 4/21/25 at 4:13 pm to BamaCoaster
Cool story and events. Wish the best for yall.
Posted on 4/21/25 at 4:43 pm to BamaCoaster
Hell yeah brother
Posted on 4/21/25 at 4:50 pm to lsupride87
Now that is a nice connection to promote!
quote:
Neal Skupski is from Liverpool, and an lsu grad Won Wimbledon recently so maybe a decent idea to try and do some promotion with him
Posted on 4/21/25 at 4:56 pm to BamaCoaster
FWIW, we host 4-5 parties a year in Seville, and serve gumbo/jambalaya and the people here absolutely love it. We also have partnered with the local animal shelter and are doing fundraisers where they auction off La themed dinners to raise money for the animal shelters. We source all of our stuff locally and are able to replicate cajun/creole recipes. Good luck on your venture, but I am certain it will be a huge success.
Posted on 4/21/25 at 4:58 pm to pmacneworleans
quote:Legit cool story bro
FWIW, we host 4-5 parties a year in Seville, and serve gumbo/jambalaya and the people here absolutely love it. We also have partnered with the local animal shelter and are doing fundraisers where they auction off La themed dinners to raise money for the animal shelters. We source all of our stuff locally and are able to replicate cajun/creole recipes.
This post was edited on 4/21/25 at 4:58 pm
Posted on 4/21/25 at 4:58 pm to BamaCoaster
Wow, this is quite a serendipitous story!! Wish you nothing but the best 
Posted on 4/21/25 at 5:06 pm to pmacneworleans
quote:
FWIW, we host 4-5 parties a year in Seville, and serve gumbo/jambalaya and the people here absolutely love it. We also have partnered with the local animal shelter and are doing fundraisers where they auction off La themed dinners to raise money for the animal shelters. We source all of our stuff locally and are able to replicate cajun/creole recipes. Good luck on your venture, but I am certain it will be a huge success.
That's awesome man.
We were worried about the locally sourced ingredients, but we found everything we were looking for over there.
Bakers are doing bread.
Butcher is doing andouille.
The ONLY one I am worried about is red beans, but I figure we don't get the flavor from the beans but the meat, so using "east indies beans" vs "camellia" isn't a huge deal.
The other thing we worried about were vegans and those who practice religions where you can't eat pork.
Vegans make up less than 5% of the UK population, and those religious practicioners are less than 7%.
Thanks for the encouragement!
Posted on 4/21/25 at 5:14 pm to BamaCoaster
Beans should not be a problem - you can import some from Spain and get the texture you need (alubias de cantabria) if you can't source in the UK. Vegetarian is a thing in Seville, so we make sure to include meatless options in what we cook. Usually plan on a 5 to 1 ratio (meat vs veg) when we are planning. As you already know, spices are readily available and its easy to make your own cajun/creole mixes from what is locally available.
I enjoy retirement, but if I ever wanted to get back in business, I would open a La themed restaurant here and I'm certain it would be profitable. Enjoy what you guys are doing!
I enjoy retirement, but if I ever wanted to get back in business, I would open a La themed restaurant here and I'm certain it would be profitable. Enjoy what you guys are doing!
Posted on 4/21/25 at 5:33 pm to pmacneworleans
We just need to work on importing my Navy Cove Oysters a couple times a year for special events! BamaCoaster tagged them best Oysters in the world. I’ll take some in my carry on!
Posted on 4/21/25 at 7:02 pm to BamaCoaster
Man this is exciting. Congrats to you guys.
Posted on 4/21/25 at 7:03 pm to Mingo Was His NameO
quote:
Yeah, I mean, I hope the guy is successful but this thread has been interesting to say the least. Opening a Cajun restaurant in an existing Irish pub because some dudes in a cab and at a bar before a soccer game said it was a good idea.
Don’t forget the confidence that the revenue stream will so rapidly outpace the burden of paying elevated wages AND profit sharing, that they’ll be able to aggressively expand to nearly 10 locations in just a few years.
Hope the best for the man, but I’d be real curious at what his COGS looks like on that menu at those price points.
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