The Lost Cajun is celebrating a remarkable year of growth for both franchise development and company milestones.
Here’s a look at what The Lost Cajun accomplished in 2018:
- The brand opened 13 restaurants in 2018, boasting more than 450 percent growth increase in restaurant openings.
- The franchise opened its milestone 25th store, in Raleigh, North Carolina, on Christmas Eve.
- The restaurant sold its one millionth cup of gumbo, over 177,000 pounds of catfish, 34,500 pounds of sausage and 50,000 pounds of shrimp, marking The Lost Cajun’s emergence as the go-to spot for Cajun cuisine.
- The franchise was named the “Breakout brand of 2018” by FSR Magazine.
- The Lost Cajun also moved their national headquarters from Frisco, Colo. to Covington, La.
- The brand secured commitments for 25 new locations with a significant 20-store development deal with a former multi-unit Dunkin’ franchisee.
“This year has marked a remarkable growth initiative,” says Raymond Griffin, Founder and CEO of The Lost Cajun “From our 25th store opening to our one millionth bowl of gumbo sold, each milestone has meant so much to The Lost Cajun team. We are so proud of everything we were able to accomplish in 2018. As we continue to expand our footprint nationally, our primary goal of providing unmatched support for our existing franchisees remains, while concentrating on our mission of being a family-friendly restaurant with a focus on authentic Cajun food and hospitality.”
Griffin attributes the increased interest in the franchise opportunity to the amazing food and one-of-a-kind dining experience. The Cajun cuisine industry is a highly fragmented segment with no dominant regional or national player. With the majority of these restaurants being mom-and-pop locations, The Lost Cajun continues to surpass the competition when it comes to providing an authentic Cajun experience with an emphasis on hospitality.
Looking toward 2019, The Lost Cajun is set to open at least 12 new restaurants throughout the East Coast. In the next three to five years the brand is on track to develop 32 stores.
“At The Lost Cajun, all the workers—from the chef to the servers—have three phrases ingrained in their vocabulary: ‘please,’ ‘thank you’ and ‘you’re welcome,” adds Griff. “Patrons can hear the interaction between chef and server: ‘Order in, Chef.’ ‘Thank you, Chef.’ Servers address patrons using ‘sir’ and ‘ma’am.’”
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.