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On this edition of the NOLADrinks Show with Bryan Dias, we feature an in-depth interview with Robért LeBlanc of the LeBlanc+Smith restaurant group. We continue our discussion on the restaurant business in New Orleans with a particular focus on independent sit-down establishments and the challenges faced operating during the summer months.

 

 

Pictured above from left – Robért LeBlanc of LeBlanc+Smith and Bryan Dias of NOLADrinks.

NOLADrinks Show – 7-6-17 – Restaurant Business in New Orleans

We start off the show discussing an event or two around town this week. We also cover a couple of ideas regarding what construction in front of a local business can mean, especially during the slower summer months.

We then get into our featured interview with Robért LeBlanc of the LeBlanc+Smith restaurant group. He is a frequent guest on the show with whom we discuss topics connected to the hospitality industry in New Orleans with repercussions relevant in points beyond. The group operates the fine local establishments Sylvain, Meauxbar, Barrel Proof, and Cavan.

 

If you regularly listen to the show, you know we, periodically, address issues connected to the industry in a frank and candid way. Recently, we have chatted about some of the challenges connected to being in the business during the summer months. We continue that conversation here including many dynamics such as making rash decisions, morale, managing seating inventory, walk-ins, relationship building with locals, sense-of-self, and more.

We also talk about the LeBlanc+Smith establishment, Cavan, where we recorded this segment this week, a bit about the alcohol and bar trade conference, Tales of the Cocktail, coming to town in two weeks, and some aspects of the Uptown New Orleans environment for operating a restaurant.

Lastly, we discuss issues of taxation on establishments in the city, the potential effects of the rising perception of crime in town on the hospitality industry, and taking advantage of the summer months – turning the low-season into an advantage when you can.

The show closes out with a mention of the annual Saint Fermin in Nueva Orleans and its connected events and the discovery of a new yeast strand that may help brewers with making a lager-style beer.

Below the map that shows some of the locations featured on the broadcast, you can subscribe to, download, and stream the podcast.

Cheers, You All!

~ Bryan

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