{"id":5485,"date":"2016-10-13T10:10:29","date_gmt":"2016-10-13T15:10:29","guid":{"rendered":"https:\/\/bestofswla.com\/?p=5485"},"modified":"2016-10-14T10:19:07","modified_gmt":"2016-10-14T15:19:07","slug":"survival-of-the-fittest","status":"publish","type":"post","link":"https:\/\/bestofswla.com\/2016\/10\/13\/survival-of-the-fittest\/","title":{"rendered":"Survival Of The Fittest"},"content":{"rendered":"

THE FIRST YEAR IS CRUCIAL<\/p>\n

BY BRAYLIN JENKINS<\/p>\n

With the constant rumors about which dining establishments could be opening or closing, one has to wonder, what is the secret to creating a successful business in the restaurant industry? There are long-established businesses that have ridden the economic waves and cultural shifts over time. But there are also plenty of new businesses staking their claim in the restaurant industry.<\/p>\n

It\u2019s been said that most small businesses close within their first year \u2014 a saying which is, of course, not very encouraging for entrepreneurial hopefuls. The Small Business Assoc. website states that \u201c7 out of 10 new employer firms survive at least 2 years, half at least 5 years, a third at least 10 years and a quarter stay in business 15 years or more.\u201d<\/p>\n

In celebration of the recent abundance of success for Southwest Louisiana, Lagniappe would like to highlight two newly opened ventures that are defying the odds and adding to the area\u2019s food offerings and overall dining experiences. These businesses prove it all comes down to the details.<\/p>\n

1910<\/b><\/p>\n

You may remember that in August of 2015 Lagniappe sat down with entrepreneur and restaurateur Andrew Green for an exclusive behind-the-scenes preview just before the opening of the 1910 Wine Bar and Fine Dining Restaurant located in downtown Lake Charles. Green shared insights into his vision and plans for his new establishment.<\/p>\n

On Sept. 1, 2015, Green and his team at 1910 opened their doors. They have recently celebrated their one-year anniversary; they commemorated the occasion with a small employee thank-you party.<\/p>\n

When I revisited Green one year later, he told me how the establishment has improved and described the growing pains they\u2019ve faced and their goals for the near future.<\/p>\n

\"1910<\/a><\/p>\n

1910
Photo by Waitr<\/p>\n<\/div>\n

Green brought his father into part of our conversation. His father encouraged him to focus on his restaurant venture and figure out how to make it happen; this was especially important, said the father, if Green didn\u2019t plan on practicing law after opening 1910. (Green earned his pre-law degree in New Orleans.)<\/p>\n

In planning for the business, Green aggressively endeavored to gain business knowledge by enrolling in the SEED Center\u2019s Kauffman FastTrac Program. With the help of Donna Little, director of the Louisiana Small Business Development Center, Green formed a business plan that secured the investment necessary to open 1910. Green attributes much of his success to Little and his father.<\/p>\n

In the beginning, 1910 started with two bottles of bourbons, one of scotch, one of vodka and eight wine options. The restaurant now has a much better selection of each, including 100 wine options. Their cocktails and dessert drinks have evolved.<\/p>\n

\u201cWe\u2019ve kind of adapted to what we think people want,\u201d says Green, \u201cbut also what I know people are asking for. Plus, [we serve] what we think is interesting to sell and what we\u2019re trying to turn people on to.\u201d<\/p>\n

In terms of growing pains, the balance of managing their open table reservations and call-in reservations would usually result in pushing back the open table reservations if overbooking occurred. Green plans to resolve that challenge, as the intimate space will soon add additional tables that will help better accommodate their larger parties while maximizing space and adding more seating for the typical one to four person table. Along with those additions, the current food preparation plan will need to be slightly altered.<\/p>\n

Green believes that more area residents are going for a \u201chigh end dining experience,\u201d which he refers to as a \u201cgrowing marketplace.\u201d He cites as an example of the growth Botsky\u2019s, his neighbor located a block northwest of 1910.<\/p>\n

\"1910\"<\/a><\/p>\n

1910<\/p>\n<\/div>\n

Green shared with Lagniappe that the wine dinners 1910 hosts, which are becoming a staple of the establishment, are a carefully executed process that involves the selecting of wine and the foods that best complement it. There are, for example, cheese selections from overseas that would best be paired with a particular wine. The prices associated with these offerings match the high quality customers expect. How these prices affect 1910\u2019s profit margin are part of the day-to-day business of the restaurateur.<\/p>\n

With wine dinners with D.C. Flynt MW Selections and the highly anticipated season of Banners\u2019 Rouge et Blanc dinners, 1910 plays a significant role in delivering the perfect menu options for attendees during special occasions \u2014 a real accomplishment for a new establishment.<\/p>\n

Each weekend, 1910 hosts four or five special meetings. Green must keep a high creative drive and churn out selections that make sense from the business side, while at the same time engaging customers who want to see something they haven\u2019t seen or wouldn\u2019t easily be able to prepare at home. Weekly decisions \u2014 such as deciding what kind of fish to feature, how it will be cooked, which sides and vegetables will be included, the acid component, and the balance and presentation \u2014 are things Green says he loves.<\/p>\n

Green describes 1910\u2019s atmosphere as that of a small neighborhood restaurant that caters to the downtowners with a steady customer base from other parts of the region as well as out-of-towners. Striking the balance of serving those who prefer smaller options and farm-to-table meals and those who seek large-portioned meals is a growing learning process for the 1910 team.<\/p>\n

Green admits that he has more to learn, but embraces the challenge, saying, \u201cthat\u2019s something that I have to look forward to \u2026 We\u2019re only going to get better because we\u2019re only going to gain more experience.\u201d<\/p>\n

Green has a strong team of nearly 20 people. He manages this team from a synergy standpoint \u2014 with his individual experience, along with the cross-training that\u2019s been established throughout the establishment.<\/p>\n

Blue Dog Caf\u00e9<\/b><\/p>\n

Let\u2019s move from an intimate downtown venture that\u2019s building its name and is working tirelessly to secure its place in Lake Charles\u2019 small list of remarkable dining venues to an establishment that has a long-established legacy in a nearby market and earned special points for selecting Lake Charles to open its second location. Blue Dog Caf\u00e9 is a unique addition to the Southwest Louisiana region.<\/p>\n

During the years when they were approached by multiple organizations, companies and resort properties, Steve Santillo, co-owner and managing partner of Blue Dog Caf\u00e9, along with his partners, never felt quite right opening a second store. That didn\u2019t change until Lake Charles real estate leader Tom Shearman, the owner of Downtown Properties, contacted the team, asking them to take a look at one of his Ryan Street locations. The Blue Dog group was so impressed during their visit that they decided to open a second location.<\/p>\n

\u201cWe just found such a beautiful downtown that so many merchants and people had obviously put in a lot of effort for many years to try to get it to become a destination, and we just felt really strongly that it would be a destination: a dining destination and a destination for other attractions,\u201d said Santillo. He went on to explain, \u201cit was a combination of a really good landlord, a beautiful building and a vibrant community that attracted us to Lake Charles. And we\u2019ve been nothing but thrilled at the response we\u2019ve gotten from the Lake Charles community.\u201d<\/p>\n

\"Blue<\/a><\/p>\n

Blue Dog Cafe<\/p>\n<\/div>\n

The 14,200-square-foot Blue Dog Caf\u00e9, located at 609 Ryan St., is made up of three distinct rooms, consisting of the main dining room, which seats close to 100; the Blue Dog Bar, which seats close to 80; and a third room, which is used as an event facility and seats close to 125. Initially the space only included the main dining room and Blue Dog Bar; however during negotiations, the tenant in the third space submitted their notice, which came at perfect timing considering the Blue Dog team\u2019s desire for more space.<\/p>\n

In November of 2015, the Blue Dog Caf\u00e9 brand came to the Lake Charles area; the art-inspired establishment will soon have its one-year anniversary.<\/p>\n

Santillo says Lake Charles\u2019 response has been \u201camazing.\u201d He credits the new restaurant\u2019s success to Blue Dog\u2019s 16 years in Lafayette; their familiarity with Lake Charles residents; the Blue Dog Caf\u00e9 name; and the element of people who are discovering Blue Dog Caf\u00e9 for the first time and having a wonderful experience during their visit.<\/p>\n

The success of their second location is a combination of the food, service and atmosphere, complete with a large collection of Blue Dog art work, which creates an energy that people are saying they hadn\u2019t seen before in Lake Charles.<\/p>\n

Santillo expresses his appreciation to the Southwest Louisiana region, saying, \u201cIt\u2019s been tremendously gratifying, because we had the opportunity to take something that has been popular in Lafayette for 16 years and bring a more contemporary version, aesthetically, to Lake Charles. The opening of the new restaurant has given me a renewed energy as a restaurateur for the business.\u201d<\/p>\n

Santillo says that while he has always loved the business, the new location has been invigorating, and the team has truly enjoyed the people and events in the downtown area, including members of the downtown restaurant community.<\/p>\n

As for food, the menu offerings of Lafayette have been such a mainstay for so many years that the new restaurant adopted the same menu in Lake Charles. While he backs the entire menu, Santillo encourages interested parties to visit bluedogcafe.com and take the Google 360 tour of the restaurant, while noting the lunch, dinner, brunch, happy hour and catering options. He encourages customers to enjoy the live entertainment offered during the week and weekend.<\/p>\n

For more information on 1910 Wine Bar and Fine Dining Restaurant, visit www.1910restaurant.com and the Facebook page for hours, menu options, specials, wine pairing dinners and other details. You can also visit www.bluedogcafe.com\/lake-charles as well as on Facebook for all of that venue\u2019s weekly offerings, its live entertainment schedule, a complete menu and more. As a side note, both restaurants have more than 5,000 likes on Facebook already, with a growing number of patrons showing their support.<\/p>\n

The restaurant industry is a big business for Southwest Louisiana, and rightfully so. It will continue to complement the area\u2019s culture for generations to come.<\/p>\n","protected":false},"excerpt":{"rendered":"

THE FIRST YEAR IS CRUCIAL BY BRAYLIN JENKINS With the constant rumors about which dining establishments could be opening or closing, one has to wonder, what is the secret to creating a successful business in the restaurant industry? There are long-established businesses that have ridden the economic waves and cultural shifts over time. 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