FSR May 2023

On the Rise

drink specials and live music. e brand also posts about its happy hour deals and gift card giveaways while showcasing the fun atmosphere to more than 6,000 followers on Ins tagram. Like many other restau rants, Cajun Steamer faced supply chain issues and labor shortages during the pandemic; however, Lanaux notes the restaurants were able to retain a lot of its sta . He attributes the company’s higher retention rate to paying employees well, along with the “fun and exciting environment that encourages people to be themselves,” he says. Lanaux’s passion for the foodservice industry began in

CAJUN STEAMER’S EXPANSIVE MENU OFFERS OPTIONS FOR ALL TASTES, FROM BLUE CRAB BENEDICT (RIGHT) DURING BRUNCH TO BOURBON STREET FETTUCCINE AT DINNER.

ribeye—a 12-ounce ribeye seasoned with Creole butter and spices. Regard less, Cajun Steamer creates a Louisiana style “party” atmosphere to greet all its customers with its live music and wel coming and genuine sta . “So we try to keep that spirit of cel ebration alive every day in our restau rants,” Lanaux says. “ at’s what makes it unique, is that it’s experience driven with tremendous food. A lot of times those two things don’t marry up.” With Cajun Steamer catering to dif ferent crowds, the concept has been suc cessful in di erent communities. e brand’s Huntsville, Alabama, location is in a more urban area, yet has performed at the same level as a more rural loca tion in Trussville, Alabama. Lanaux compares the demographics of Cajun Steamer’s customers to the turnout of the yearly Mardi Gras celebration in New Orleans—a crowd of people of all di er ent backgrounds and ages. “You know, we see older and younger men, women; everybody loves the food and there’s a little something for every body,” he says. For the grand opening of the Hen dersonville location on March 7, Cajun Steamer had a family-friendly Bour bon Street theme party that included

college, when he started working part time in a restaurant. He enjoyed the sense of accomplishment he got from having a successful shift and providing good food to people. “You can kind of lay out your day, and if you follow the proper procedures, you can have a great shift,” Lanaux says. “It kind of felt [like] just executing a play book.” In that role, he cherished the small details of creating a great shift while also enjoying the ever-changing experiences, like creating a welcoming environment for the guests and becoming part of a team with other employees. “It was exciting; it kept you on your feet and on your toes and every day while you were trying to do the same things operationally,” he says. “Every day was a little bit di erent based on the peo ple that came in.” Lanaux valued the relationships he built with customers, and understood that by creating a good experience for them, he could make their days better in a signi cant way—and he’s utilizing those lessons in his role at Cajun Steam er’s as he seeks to grow the brand. “Compared to office work, it just seemed much more enjoyable in terms of work-life balance,” he adds.

GASTON LANAUX

CAJUN STEAMER (2)

move the Cajun Steamer brand west to Texas. When it comes to Cajun and Creole cuisine, Lanaux understands the high expectations for the quality of the food. “We treat our food like a religion,” he says. As they expand, Lanaux plans to keep the authentic quality of food by staying consistent with the brand’s traditional recipes and hiring high-skilled sta . He also wants to ensure employees receive adequate training and are equipped with the right tools, in addition to continuing to implement feedback from customers. Cajun Steamer’s expansive menu allows its guests to tailor their expe riences according to their preferences. ey can have a couple of beers and a basket of fries with friends at the bar, or have a more sophisticated meal as a family, such as the creole blackened

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FSRMAGAZINE.COM

MAY 2023