Posts by cajunfman

We are a Cajun Restaurant with a full Bakery. All of our food is cajun. Not spicy but has the cajun seasonings in. We sell burgers and tacos and traditional cajun food. its a southern soul food take out joint. We do desserts and like...

and we are pretty much a take out restaurant with no alcohol sales.

ok guys....I am not the head chef I am the part owner and marketing person. My partner has left me in charge because he is sick. How do I stream line the menu? How do I make it easier to read? I realize I can not be all things to all...

for a mainly take out restaurant in a city that knows nothing about cajun the menu is good. We want businesses in here so we added sandwiches. Our burgers and sliders sell like hot cakes we would never take them off. As for the sides...

thanks for all of that....please tell me how to get bodies into my restaurant

Ok I need advice. My restaurant is on the East side of Saginaw. This is none to not be safe....although it is safe where I am at. We have 5 tables and a small counter that seats 10 people. So I can seat about 20 people. Most of my...

In the restaurant I am renting they have equipment that has not been used or cleaned in about 12 yrs. I am lost at how to clean this flat top grill!!! I scrap it, I scrub it, I use vinegar, I use the brick but there is still black...

I have tried all the cajun grocery stores on line and none of them have tail meat. This is what we served in the restaurant and for some reason it is no where to be found. I was hoping someone could tell me as to why this happened. I...

ok so how in the world did you make em??? I would love to do them at catering events

when making my butter cream instead of milk I mix 2 tablespoons water, vanilla, and some popcorn salt then add it to the mix. It cuts the sugary taste in half.