The pie becomes smaller
Whatever challenges beset local restaurants last year, they haven’t dampened the expansion of one industry segment: pizzerias.
Have you bought live or boiled crawfish yet this season?
Restaurants
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The recession diet
Some Baton Rouge restaurants are thriving, some are closing and others are looking to enter the market, but all of them are doing whatever it takes to survive the economic downturn.
Jack Warner
When Jack Warner graduated from LSU, he was the least likely of his friends to stay in Baton Rouge.
Entrepreneur: John Valluzzo
Valluzzo Management, which owns McDonald’s restaurants throughout the Capital Region and beyond, sponsors literally hundreds of events and organizations in an average year, from “Boo at the Zoo” to West Feliciana softball teams, President John Valluzzo says.
Entrepreneur: John Folse
Chef John Folse decided to expand his 2-year-old food manufacturing plant in Donaldsonville in 2007.
What’s on the menu?
Restaurants adjust to the economic downturn by adding low-priced dining options, mixing in items with a better profit margin and serving smaller portions.
Entrepreneur: Linda Perez Clark
The way Linda Perez Clark talks about her first brush with entrepreneurship, it sounds like an extreme sport.
Entrepreneur: Darryl Johnson
What better way to test whether Baton Rouge is really “recession-proof”—as BusinessWeek has claimed—than by opening a restaurant?
Entrepreneur: Tony Avila
On Oct. 3, Tony Avila’s wife, Celena, gave birth to the couple’s second child, a girl they named Ava.
Entrepreneur: Moe Akbari
Some people could eat hamburgers all day, while others prefer red beans and rice, Tim’s Po-Boys owner Moe Akbari says.
Entrepreneur: Brandon LaBorde
There is a down-home sweetness in Brandon LaBorde’s laughter as he describes his passion for cooking.
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