Pot & Paddle Jambalaya Kitchen

What Does a Pot & Paddle Jambalaya Kitchen Franchise Cost in 2020?

Cash Required:$100,000
Total Investment:$66,700 - $271,600

Pot & Paddle Jambalaya Kitchen Details

Total Units:5
Year Founded:2014

About Us

Pot & Paddle Jambalaya Kitchen is a“fast casual” Cajun restaurant chain offering freshly prepared, authentic Cajun cuisine with dine in, carry out and catering services. Founded by Chuck Lavigne in 2014, Pot & Paddle continues to expand with plans to open new locations across South Louisiana and beyond.

As a former restaurant owner, Chuck has been serving Louisiana locals and visitors freshly prepared, authentic Cajun dishes for nearly a decade. He purchased his first Cajun restaurant in 2006. With minimal capital, a dream and lots of hard work, Chuck managed to triple his sales and grow his business into one of the top revenue producing jambalaya restaurants in the greater Baton Rouge area with a loyal customer following.

In December 2013, Chuck’s restaurant was destroyed by a fire. Undeterred and optimistic, Chuck decided to turn his misfortune into an opportunity by using his proven methods of success to expand his business. Today Chuck is doing just that! He currently co-owns and operates two new Pot & Paddle Jambalaya Kitchen locations.


Why Pot & Paddle?

Quality

Pot & Paddle is committed to providing delicious, authentic Cajun cuisine in a timely fashion with the highest regard for customer satisfaction. Our recipes are proven to satisfy the taste buds of lifelong Cajuns as well as give visitors a taste of real Cajun cooking all in a convenient, pleasing setting. We take pride in our service, our product and our brand, which sets us apart from our competition.

Simplicity

Operationally, Pot & Paddle offers a simple format with a simple menu allowing you more time to grow your business.

Training

Prior to the opening of your Pot & Paddle Jambalaya Kitchen, our managers will provide you with extensive hands on training. During this training you will learn all of the aspects of preparing each dish, how to place orders efficiently and industry secrets to operating a successful jambalaya restaurant.

You will learn what appeals to your customer base and how to utilize the Point of Sale systems used at Pot & Paddle locations. You will learn daily procedures, accounting methods and pricing strategies as well as be provided with corresponding manuals and handbooks. Most importantly, you will become an integral part of the Pot & Paddle team.

On-Going Franchise Support

As a franchisor, Pot & Paddle is interested in one thing; the success of every location we open. In fact,our commitment to your success doesn’t end when your doors open. Pot & Paddle provides continuing support while adhering to an “open door” policy that allows our franchisees access to our support anytime it’s needed. Our support includes on-site visits, access to experienced jambalaya cooks as well as assistance from our business professionals and graphic designers.

Buying Power

Being a part of a the Pot & Paddle franchise has it’s perks when it comes to negotiating costs with local vendors. With four current locations already up and running and more to come, Pot & Paddle franchisees have collective bargaining power to lower costs and increase profits at every store.


Next Steps

An ideal candidate has a background in management, business ownership or restaurants. Previous experience with restaurants is not necessarily a requirement if the candidate has strong business and management skills. Interested in learning more? Fill out the form today!

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Photos

Please Note:

Pot & Paddle Jambalaya Kitchen is currently accepting inquiries from the following states: Arkansas, Louisiana, Mississippi, Texas.

Interested parties should have at least $100,000 in liquid capital to invest.

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