he Lost Cajun - a family-friendly restaurant focused on authentic Cajun food and hospitality - reported successful growth in 2017 and is set to finish out 2018 with enthusiastic development plans.
The Louisiana-based franchisor expects to have 25 units open and operating by the end of 2018.
Recognized for providing a down-home atmosphere and southern hospitality you can feel, The Lost Cajun opened two stores in 2017 and is on track to open at least eleven new locations in 2018, marking over 450 percent growth in restaurant openings from 2017-2018.
There are currently 18 locations open and operating throughout Colorado, Texas, Tennessee and South Carolina, and the upcoming stores will be located in Charlotte, North Carolina, Cypress, Texas, Keller, Texas, Raleigh, North Carolina, Slidell, Louisiana, Westminster, Colorado, San Antonio, Texas Melbourne, Florida and Greenville, South Carolina.
"Since launching our franchise opportunity in 2013, The Lost Cajun has focused on developing the necessary systems to reach its full potential within the full-service restaurant industry. To that end, The Lost Cajun has seen tremendous growth within the last seven years. We anxiously look forward to carrying this momentum throughout the remainder of 2018 and beyond," said Richard Leveille, Chief Development Officer of The Lost Cajun.
"As we continue to expand our footprint nationally, our primary goal of providing unmatched support for our existing franchisees remains, while concentrating on our mission of being a family-friendly restaurant with a focus on authentic Cajun food and hospitality."
Leveille attributes the increased interest in the franchise opportunity to the amazing food and one-of-a-kind dining experience.
The Cajun cuisine industry is a highly fragmented segment with no dominate regional or national player.
With the majority of these restaurants being mom-and-pop locations, The Lost Cajun continues to surpass the competition when it comes to providing an authentic Cajun experience with an emphasis on hospitality.
