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Started By
Message
re: Southern Pearl Oyster House (BR) closes its doors after 6 years
Posted on 1/3/26 at 7:26 pm to tigerinthebueche
Posted on 1/3/26 at 7:26 pm to tigerinthebueche
Can’t argue with much of that. I Spent over 10 years in the business in every level from dishwasher, cook, server, bartender, mgt etc from casual to fine dining. I’m more understanding and easy going than I should be at times probably. Like I said, it was just off for me. Either, many others had similar experiences, or the clientele shifted and couldn’t recover to a profitable position. I imagine they spent a pretty penny on that build.
I don’t envy those in the business these days with the pricing models needed to sustain, staffing struggles, and managing customer expectations with all the other variables in play.
I don’t envy those in the business these days with the pricing models needed to sustain, staffing struggles, and managing customer expectations with all the other variables in play.
0
Posted on 1/3/26 at 7:27 pm to tigerinthebueche
quote:
That and the fact that people’s expectations are getting to be almost impossible to satisfy. Many people seem to want a five star experience at a three star price.
This isn’t it. These restaurants are now charging more and more and the service is terrible and the food is just OK.
For instance we just paid $90 (before tip) at Cafe Americain. No alcohol. 2 entrees, an appetizer, and 2 drinks… At Cafe American. That’s absurd. And it’s like that everywhere.
Posted on 1/3/26 at 7:45 pm to BigBinBR
Two things can be true at once. Prices are very high. Consumers, justifiably, expect a lot for that amount of money. As a result, if the experience isn’t exemplary, the customer perceives a lack of value.
To your point, most, if not all, restaurants are over priced. Customer service feels far inferior to years past (and it is in some cases) It makes for a tough situation for both parties.
Maybe Southern Pearl fell off a cliff? I’m only submitting my experience as a contrast to the poster who said he never had a good meal there. Again, two things can be true at once.
To your point, most, if not all, restaurants are over priced. Customer service feels far inferior to years past (and it is in some cases) It makes for a tough situation for both parties.
Maybe Southern Pearl fell off a cliff? I’m only submitting my experience as a contrast to the poster who said he never had a good meal there. Again, two things can be true at once.
Posted on 1/3/26 at 8:10 pm to RunninReb
quote:
Restaurant closures in BR seem to be far outweighing new restaurant openings in BR..
You're being seriously misled by your observation bias. Openings are vastly outstripping closings.
Restaurants are extremely volatile. Nearly 20% of new restaurants will fail in their first year. Roughly 50% will fail before their five year anniversary. I'm not sure why people act like a couple handfuls of closures each year in a city this size with this many restaurants is an indication of anything other than that restaurants are volatile and frequently fail.
Posted on 1/3/26 at 8:13 pm to tigerinthebueche
quote:
Customer service feels far inferior to years past
A lot of industry lifers seemed to hang it up during covid and never came back. Most of the time I go out to eat these days, the wait staff seems very young, very green, and very inconsistent. With that said, it was far worse immediately after covid than now, so hopefully that continues to shift towards the positive.
Posted on 1/3/26 at 8:14 pm to tigerinthebueche
quote:
To your point, most, if not all, restaurants are over priced
I don’t think it’s that they are over priced as much as the food costs and labor costs have risen to a point where in order to maintain the margins they had in the past, it’s where they have to price. But I’m not in the numbers like I used to be, so I’m just speculating based on anecdotal feeeback from the owners I talk to.
quote:It’s not across the board for me, but I do find I get more apathetic service every so often in the last few years than I ever have.
Customer service feels far inferior to years past
Posted on 1/3/26 at 8:29 pm to Joshjrn
quote:
A lot of industry lifers seemed to hang it up during covid and never came back. Most of the time I go out to eat these days, the wait staff seems very young, very green, and very inconsistent. With that said, it was far worse immediately after covid than now, so hopefully that continues to shift towards the positive.
Completely agree.
We noticed when things opened back up that our servers were often like 18-21 years old and totally lost on what to do. Like you said, it has gotten slightly better since it's been a few years, but definitely not back to pre-Covid unless it's a very desirable restaurant to work at.
We dine sitting at the bar far more than we used to, and this is probably a big reason why (subconsciously).
Posted on 1/3/26 at 8:31 pm to JTBrett
My biggest gripe with increased pricing is that many places aren't building it into the cost of the menu items.
We had dinner with my family at Louisiana Lagniappe the weekend before Christmas, and the "service charge" was $38 since it was X% of the total bill. That's just insane.
We had dinner with my family at Louisiana Lagniappe the weekend before Christmas, and the "service charge" was $38 since it was X% of the total bill. That's just insane.
Posted on 1/3/26 at 9:54 pm to LouisianaLady
Oh I agree. Just give me the all in price per item. Don’t charge me a credit card fee when 90+% of your sales are Credit card, or a service charge on top of the total bill.
But, I think that could be a product in some instances of not wanting to pay for re-producing a menu if it’s a hard copy laminated menu.
But, I think that could be a product in some instances of not wanting to pay for re-producing a menu if it’s a hard copy laminated menu.
Posted on 1/3/26 at 10:41 pm to Trout Bandit
quote:or another K-Pot Demon Hunter Korean BBQ & Hibachi or whatever
Perfect location for another Juicy Fiery Krab Queenz Saucy Seafood spot.
Posted on 1/4/26 at 1:13 pm to whoa
quote:
Weird location, maybe would’ve done better further down Perkins Rd
Weird location? Is that code for right next to one of BR's most popular restaurants? I'm sure it has nothing to do with the fact in the general area they were competing against:
Louisiana Lagniappe
Rouj Creole
Roux 61(Closed now)
Drago's (new to area)
Tallulah
Supper Club
I think it has more to do with outside seafood restaurants trying to enter a market that is saturated with home grown competition.
This post was edited on 1/4/26 at 1:29 pm
Posted on 1/4/26 at 1:38 pm to armytiger96
quote:
Tallulah
Wow haven’t heard of this place in a long time. Anyone been lately?
Posted on 1/4/26 at 6:10 pm to Will Cover
We went in last summer. Three folks at the front half greeted us. Tables dirty as we walked to the bar. Very few customers. Sat at bar waiting to be acknowledged and left after 5 minutes. Staff was terrible! Happy to see it fail!
Posted on 1/4/26 at 8:31 pm to BigBinBR
When Grammie wasn't cooking on Sunday, after Mass, that Piccadilly was our go-to. I grew up in the area. Sad that animals destroyed it.
Posted on 1/4/26 at 9:29 pm to BigBinBR
Yea, a cheap meal for me and the wife in a restaurant is 2 cheeseburgers with the frozen fries, 2 root beers and tip is 50 bucks 
I think I'm gonna break out the pots and cook a little this year.
I think I'm gonna break out the pots and cook a little this year.
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