With six successful restaurants under his belt in New Orleans, and a seventh north of St. Francisville, realtor and investor David Abner Smith had long been eager to enter the Baton Rouge restaurant market.
Last October, Smith and his partners opened a casual Southern cuisine eatery they named Canefield Tavern at Nicholson and West Lee drives, in the location formerly occupied by a Brew-Bacher’s Grill. Sales at Smith’s latest concept—a stylish, family-friendly spot serving comfort food and all-day weekend brunch—have exceeded expectations, he says.
As Business Report details in a feature from the current issue, Canefield Tavern is part of a wave of new restaurants recently launched by regional restaurateurs who recognize the opportunity to extend their brands with fresh concepts.
But deciding on the right new concept in Baton Rouge—a place insiders say is both set in its ways and highly critical—is less about investing in expensive market research and more about neighborhood knowledge and a gut sense of local palates.
“We don’t invest a penny in market research,” Smith says. “We look around. We drive through neighborhoods and look to see the condition of houses and yards, and if there are ‘for sale’ signs. We spend our money eating out to see what our competitors are offering.”
Smith says he keeps files on several different possible concepts, mined from his travels. But only if he finds a location that fits one of his ideas does he move forward.
Nationally, chef-driven casual restaurants and quick-service spots with counter ordering are dominant trends among new eateries, according to the National Restaurant Association’s 2015 What’s Hot survey.
“The world has gone more casual now, and you have to accept that,” says Juban’s General Manager Scott Callais.
Juban’s decided several years ago to open a casual alternative to its white-tablecloth establishment at Perkins Road and Acadian Thruway. Callais says Juban’s hopes to capture both Baton Rouge and Prairieville traffic with its new 215-seat restaurant, which will include an extensive raw bar and less expensive menu items.
The Juban family decided to give the restaurant a fresh name, Adrian’s, but will use the tag line, “a Juban family restaurant.” An opening is anticipated before the holidays.
Nationally, restaurants saw their sixth consecutive year of growth in 2015, according the National Restaurant Association.
In Louisiana, Baton Rouge and New Orleans represent the state’s two strongest markets, says Louisiana Restaurant Association President and CEO Stan Harris.
And despite the competition among local restaurants, Baton Rouge isn’t oversaturated, Harris says.
“We continue to see robust growth in Baton Rouge,” he says.
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