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Started By
Message
What does Baton Rouge need?
Posted on 2/6/26 at 6:17 am
Posted on 2/6/26 at 6:17 am
Hey yall, longtime lurker. Im in a position to have the opportunity to open up something in the next 2 years. I’m moving from Florida to the BR area for family….go figure. Anyways, I’ve got 12 years as a chef in fine dining, but have been out of the industry for 5 years. Leaning towards something of a meat maket, sandwich concept similar to Iverstines. Breakfast concept to maximize profit, and some sort of NY style Deli. Any and all suggestions are encouraged.
TLDR. I want to open something in the service industry, what would succeed in BR?
TLDR. I want to open something in the service industry, what would succeed in BR?
18
Posted on 2/6/26 at 6:58 am to DukeKaboom
A Korean fried chicken place like Bonchon would do well I think
Posted on 2/6/26 at 8:33 am to DukeKaboom
wings
burgers
fried stuff
that's all that works here. unless your name is Superior Grille.
burgers
fried stuff
that's all that works here. unless your name is Superior Grille.
Posted on 2/6/26 at 8:43 am to DukeKaboom
Well there is already Iverstines in BR proper as you’ve stated, then The Meatatory in Prairieville. You’d have to be somewhere in the middle of those 2 location wise to have access to the people who are willing to spend those prices for meat. Which basically means somewhere in the St George area.
One basically focuses on locally sourced meat (I don’t think Iverstines has their farm anymore for some reason) and the other focuses on cuts of Wagyu and prime.
There is Sagrera Farms north of BR that you could source from. They have good meat and Supper Club has a couple of cuts from them on the menu.
That’s all I got for you though.
One basically focuses on locally sourced meat (I don’t think Iverstines has their farm anymore for some reason) and the other focuses on cuts of Wagyu and prime.
There is Sagrera Farms north of BR that you could source from. They have good meat and Supper Club has a couple of cuts from them on the menu.
That’s all I got for you though.
Posted on 2/6/26 at 9:05 am to RunninReb
Yeah this was my thinking too. Appreciate the feedback
Posted on 2/6/26 at 9:07 am to HebertFest08
That’s really helpful! I’m not dead set on it. It would be my preference, but I’m not going to ignore a better chance for maximum profits because I want to be stubborn and think everyone wants what I want
Posted on 2/6/26 at 9:11 am to DukeKaboom
First you need to be Somali so that you can get loans you don’t have to pay back.
Whatever you do. Have mimosas. The women lose their mind over that.
Whatever you do. Have mimosas. The women lose their mind over that.
Posted on 2/6/26 at 9:12 am to DukeKaboom
A legit good Thai food joint.
Posted on 2/6/26 at 9:14 am to DukeKaboom
A Chipotle/Izzos downtown
An Italian deli like Anthony's or Cannatella might do well if you avoid the Government St. area.
Or copy the Kolache Kitchen model and run it competently.
An Italian deli like Anthony's or Cannatella might do well if you avoid the Government St. area.
Or copy the Kolache Kitchen model and run it competently.
Posted on 2/6/26 at 9:38 am to DukeKaboom
If you open a sammich spot make sure you have a nice veal parm on the menu.
Posted on 2/6/26 at 9:51 am to DukeKaboom
What's your niche? Complete from scratch kitchen-baking your own bread, fresh made sides, condiments, pickles? In house charcuterie, sausage, roasted meats?
Posted on 2/6/26 at 9:52 am to DukeKaboom
BR doesn't have what is widely recognized as a great BBQ spot. (I don't know how profitable that type of restaurant is).
The Istrouma brewery/farm in St. Gabriel (just across the EBR border) recently shut down. It's a good property, but (IMO) they never really nailed the potential. It seemed like it never really figured out what it wanted to be.
Perhaps a Texas style BBQ spot could do well out there. One of those spots where people line up to wait for the food and hang out and drink beer.
The Istrouma brewery/farm in St. Gabriel (just across the EBR border) recently shut down. It's a good property, but (IMO) they never really nailed the potential. It seemed like it never really figured out what it wanted to be.
Perhaps a Texas style BBQ spot could do well out there. One of those spots where people line up to wait for the food and hang out and drink beer.
Posted on 2/6/26 at 10:09 am to Alt26
No love for…
Salt Pepper Oak
BRQ
Offset
Smoke Bayou
???
BR isn’t Texas. People aren’t going to line up consistently for BBQ in this city. Most of yall forget a restaurant is a business. Yall crap on the local restaurants that have been in businesses 30+ years yet when a new concept opens up, they close within a couple of years.
The Meatery doesn’t seem to be killing it. Irvinstines is unique and doing well but will another similar restaurant do well too?
Salt Pepper Oak
BRQ
Offset
Smoke Bayou
???
BR isn’t Texas. People aren’t going to line up consistently for BBQ in this city. Most of yall forget a restaurant is a business. Yall crap on the local restaurants that have been in businesses 30+ years yet when a new concept opens up, they close within a couple of years.
The Meatery doesn’t seem to be killing it. Irvinstines is unique and doing well but will another similar restaurant do well too?
This post was edited on 2/6/26 at 10:11 am
Posted on 2/6/26 at 10:12 am to DukeKaboom
Restaurant startups in Baton Rouge are like every other city, most fail. Galen Iverstine sold frozen meat out coolers on the curb at a farmers market for a long time. His new restaurant success came after he moved in a well-equipped space with only moderately terrible traffic.
First pick a location like Perkins & Siegen, then target a price range ~$50/person. Then focus on a well-prepared Southern-dining menu with some changing specials for variety. Your competition will either be cheap or overpriced alternatives.
First pick a location like Perkins & Siegen, then target a price range ~$50/person. Then focus on a well-prepared Southern-dining menu with some changing specials for variety. Your competition will either be cheap or overpriced alternatives.
Posted on 2/6/26 at 10:21 am to tigersownall
quote:
First you need to be Somali so that you can get loans you don’t have to pay back.
Man, frick off to the PoliTard Board with that shite.
quote:
Have mimosas. The women lose their mind over that.
That’s not wrong.
This post was edited on 2/6/26 at 10:22 am
Posted on 2/6/26 at 10:28 am to SixthAndBarone
Not looking to do BBQ. My niche is definitely house pickles, charcuterie, boudin and sausages. But can’t stress enough, I want to stay away from a BBQ joint type place. I’m not well versed and the cost is going to continue to climb. Really want to limit the use of “beef” as much as I can for cost purposes
Posted on 2/6/26 at 10:30 am to BigDropper
Everything in house. Would like to do fresh bread, but may not. All depends. Really just getting opinions on what the are needs/wants
Posted on 2/6/26 at 10:34 am to DukeKaboom
We need a new Poboy spot. I like your deli idea. Somewhere in between these 2 maybe
Posted on 2/6/26 at 11:24 am to robot55
Poboys. I don't know if Pop's Poboys in Lafayette is profitable or not, but they kick arse.
This post was edited on 2/6/26 at 11:26 am
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