Baton Rouge-based Walk-On’s Bistreaux and Bar is continuing its expansion of franchise locations both in Louisiana and out of state.
Late last week, the company inked a deal with a franchisee to open Walk-On’s first St. Tammany Parish restaurant in either Covington or Mandeville, depending on the availability of several potential sites. The new North Shore restaurant will open in late 2016.
Before that, however, new franchisee-owned locations are opening next week in Lake Charles and next summer in Lubbock, Texas. In February, a company-owned restaurant is opening in the Juban Crossing mixed-use development in Livingston Parish. The growing chain’s first Shreveport location opened in mid-October and, so far, is surpassing records within the company, says Walk-On’s Enterprises co-founder Brandon Landry.
“We’ve never had an opening this busy of any property,” says Landry, who attributes the success of the startup to demand in the Shreveport market and the fact that “we’re getting better at this.”
Just one year after launching its franchise program, Walk-Ons corporate office is also negotiating with several other franchisee groups to grow the brand throughout the region. One group is trying to buy rights to three Mississippi markets—Hattiesburg, Starkville and Jackson. Landry expects that deal to close soon. Other groups are interested in the Fayetteville and Little Rock markets in Arkansas, as well as the Dallas, Houston, Longview and Tyler markets in Texas.
“We’re probably talking to nearly a dozen groups right now,” Landry says. “With Drew (Brees)’s addition to the team it has been nuts. We’re inundated with phone calls and inquiries about our brand. It’s a good problem to have. The challenge for us is picking the right partners and growing our brand the right way.”
The Saints quarterback and his wife joined Walk-On’s as high-profile investors in May.
When the Lake Charles location opens next week it will be the seventh in the chain and the sixth in Louisiana. Landry expects that number to more than double by next year at this time.
—Stephanie Riegel
