When Ameen Walker opened his Philadelphia-style eatery Everything Philly near the north gates of the LSU campus earlier this year, his business plan called for opening two or three additional locations around the city in the next couple of years.
But in just two months, Walker’s plans have changed, based on the overwhelming popularity of the restaurant’s signature dessert: Philly Ice.
The frozen concoction, which is a soft-serve sorbet, has far outpaced expectations. It sold more than 8,000 units in the first four weeks alone. Walker now plans to open several freestanding Everything Philly: Philly Ice Express outlets around the metro area.
He recently leased-purchased a 3,200-square-foot warehouse on N. Merchant Court, just off Exchequer Drive, that will house a walk-in freezer, standby generator and all the equipment needed to make Philly Ice locally in bulk. He plans to open his first express location by the end of the year, and is hoping to open as many as five in 2017.
“Once we get the first one open, we plan to move quickly with four or five more next year,” he says. “Eventually we think the market could support as many as 10.”
Walker’s plans depend on his ability to secure a location. He has a couple of possibilities in mind for the first one, and is interested in north Baton Rouge, but he doesn’t yet have a lease in place.
Walker’s Philly Ice is modeled after a favorite Philadelphia dessert called water ice, which was popularized by Italian immigrants to that city who were recreating the Italian ices and gelatos from their native country. But unlike gelato or ice cream, Philly Ice is dairy free.
Given the hot climate in Baton Rouge and the popularity of snowballs here, Walker suspected he was on to something with Philly Ice. But he says the early success has surprised even him.
“I knew this was going to be popular,” he says. “But I had no idea it was going to do as well as it is doing.”
Walker hasn’t abandoned plans to open additional full-service Everything Philly restaurants. He is eyeing a location for a second outlet he hopes to open later this year.
—Stephanie Riegel
