The Lost Cajun has announced the opening of the first location in Florence and third location in South Carolina. Founded by Louisiana-native Raymond “Griff” Griffin, the restaurant that focuses on providing a down-home atmosphere and southern hospitality you can feel is coming to Florence in summer 2019.
The new restaurant – located at 135 N. Dargan St. – will be owned and operated by Terrance Thomas, a Florence native and retired Marine.
“After one visit to The Lost Cajun restaurant, I was hooked,” Thomas says. “As someone who grew up in the Pee Dee, the menu sparked flashbacks of my days at neighborhood fish fries and family gatherings. I am excited to share those communal experiences with the people of my hometown, especially fried catfish and Po Boy sandwiches.”
During his 23-year career as a Marine, Thomas earned two MBAs and after retiring from the military, moved into the business world. He learned about the benefits of franchising through his mentor and tried franchise ownership. After leaving franchising to work in a corporate setting, he realized he missed owning his own business. After extensive research, The Lost Cajun became the perfect fit for Thomas to get back into the game.
“I wanted to open a restaurant that complimented the culture of Florence,” Thomas adds. “After doing my research and speaking with Griff, it became clear that The Lost Cajun was the brand I had been looking for. The Lost Cajun promotes a food and family experience that I’m confident Florence and surrounding communities will embrace.”
The Lost Cajun’s menu offers diners a sampling of traditional Cajun fare, including a variety of gumbos – seafood, chicken and sausage, and vegetarian. Red beans and rice, fried seafood, crawfish etouffee and lobster bisque also top the menu, as does another Cajun staple, jambalaya. And what Cajun restaurant would be complete without beignets for dessert?
The Lost Cajun’s rustic interior is reminiscent of homespun Louisiana supper clubs. It features wooden tables, Bayou inspired wall art and an expertly crafted playlist of Zydeco music. The open kitchen concept will allow diners to witness the kitchen crew creating Cajun fare without barriers. True southern hospitality is evident in the staff’s commitment to refill glasses and smile while saying, “may I,” and “thank you.”
“Our goal is to become a part of communities that will embrace our Cajun culture, and Florence is an excellent fit,” says Raymond Griffin, founder and CEO of The Lost Cajun. “Not only is Florence a great city, Terrance has shown incredible passion for what we do and who we are. We are looking forward to seeing the success of his restaurant and the creation of a new Lost Cajun following.”
The local expansion comes at a time when The Lost Cajun continues to rapidly expand its national footprint. Today, there are 23 locations open and operating in six states, more than half (13) of which opened last year alone. The brand is on track to develop more than 30 stores over the next 3-5 years.
