Restaurants: Foodies finding more diverse options

Foodies finding more diverse options

From expanding cuisine choices to how we ‘dine out,’ there are some major shifts in the Baton

Rouge dining market. BY MAGGIE HEYN RICHARDSON

RESTAURANTS IN Greater Baton Rouge have never been more diverse and dynamic than they are today, but there’s still room for growth and innovation both on the plate and in back offices, operators say. Here’s what could be in store as investors and restaurateurs vie for business in a city that likes to dine out.

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Korean barbecue galbi

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AN EXPANSION OF NICHE FLAVORS

BUILDING ON AN already robust range of cuisines, restaurateurs could be comfortable rolling out notyet-seen concepts in the Capital City, says Gov’t Taco owner and “Bite and Booze” radio host Jay Ducote.

“We really do have a lot of variety and diversity for the city that we are,” says Ducote, who believes it’s important to compare Baton Rouge to peer locations like Jackson, Mississippi, or Tallahassee, Florida, rather than measuring the area’s culinary culture against Austin and New Orleans.

“I think compared to a lot those [peer] cities, we’re doing quite well,” he says. “We have a lot of good options and we’re keeping up with a lot of trends around the country. We also have a strong international food scene, with a lot of Greek and Lebanese, Vietnamese and other global restaurants for a city our size.”

However, there are plenty of niche concepts we’ve yet to see, including “true hot chicken, Korean barbecue, real Ethiopian and Filipino,” Ducote says.

The question, he asks, is do we have the population to support exclusively focused concepts, or are we more likely to see examples of such cuisines integrated onto existing menus?

LABOR ISSUES CONTINUE

OPERATORS SAY THAT labor continues to be their biggest single challenge, following a massive workforce defection after the COVID-19 pandemic. Enticing servers, cooks and busboys back to work has sometimes required bidding wars among eateries. Some restaurants have opted to shrink their pre-pandemic capacity as they live with smaller staffs.

“I’m at about 75% capacity, and I’m fine with that,” says Gino Marino of Gino’s Restaurant. “We have a lot of loyal employees, but it’s gotten harder and harder to find people.”

By nature, the restaurant industry tilts on onboarding younger, lower-skilled workers—a group subject to generational whims. Louisiana Restaurant Association President and CEO Stan Harris says that the industry within the state had to adjust to the creation of the TOPS program in 1989, which provided financial relief to many students who otherwise would have waited tables throughout college.

“When TOPS became the value proposition that it is, a lot of those people didn’t have to work anymore, so that’s a tremendous part of the workforce being pulled out,” Harris says.

Still, restaurants will continue to make the argument that a career in the industry is nothing to scoff at, says Stephen Hightower, City Group Hospitality managing partner.

“I have a server at Beausoleil making $75,000 a year,” he says. “Yes, it’s hard work, but it’s a great option for many people and it has opportunities for advancement.”

AN EXPANSION OF LOCAL FOODS

HARRIS SAYS THAT the Louisiana Department of Agriculture and Forestry has done a good job of encouraging ranchers to produce beef, pork and lamb, which could add to Louisiana’s homegrown produce and seafood markets. Locally raised menu items could save restaurants money when global fluctuations cause commodity prices to skyrocket.

“If we can see an expansion of beef and lamb, and do more of these things closer to home, it’s going to help our cost structure,” Harris says.

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OUTDOOR DINING AND TO-GO ORDERING CONTINUES

TWO OF THE COVID-19 pandemic’s biggest ripple effects are outdoor dining and to-go ordering, elements that will continue to be a big part of the way concepts do business and new eateries are designed. Thirdparty deliveries will continue, and now include the option of ordering beer, wine and cocktails. Where possible, restaurants will invest in drive-thru windows to allow consumers a hassle-free, to-go option. And patio dining will continue to grow among both independent and franchise operators, helped by favorable weather most of the calendar year, local experts say.

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CLOSURES WILL INVITE NEW TAKEOVERS

HARRIS SAYS THAT while COVID-19 triggered what looks to be a 15%-20% closure rate for restaurants around the state, empty spaces were quickly taken over by new operators partnering with private investors. That will continue, he says.

“I think we’re going to continue to see growth. I think the best is yet to come,” Harris says. “There’s more Wayne Stabilers, T.J. Morans and Brandon Landrys (pictured) out there. There’s the next generation coming up who we haven’t yet seen.” assurance - consulting - tax - technology

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