We recently connected with Brandon Titus and have shared our conversation below.

Brandon, looking forward to hearing all of your stories today. What’s the backstory behind how you came up with the idea for your business?

As a kid growing up my cousin Devin and I would always lay at the top of my bunk bed and day dream of elaborate restaurants that we would open. Some of the concepts that we thought about were wilder than others, but from that age I knew I wanted to become a restaurant owner. Growing up in Baton Rouge, Louisiana it definitely shaped the type of cuisine that I wanted to offer. Later on in life after graduating culinary school and working in the industry for a while I noticed that it wasn’t a lot of Cajun Creole cuisine in Atlanta, Georgia so I wanted to bring a little bit of home to my local community and that’s how Bourbon St was born.

Brandon, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

Yes, I would love to but first thank you for reaching out to me. I’m honored for this opportunity to be featured on your platform.

I’m originally born and raised in Baton Rouge, Louisiana, growing up, I’ve always been exposed to food. At a very young age, I can vividly remember being in the kitchen with either my mom, dad, or grandparents watching them cook or trying to help mix or pour something into a bowl sometimes going as far as attempting to make recipes I’ve seen on the food network channel. Even when we would go grocery shopping, my siblings and me would run up and down the isles grabbing coupons out of these red coupon machines and pretending to play cooking shows or supermarket sweep.

As I grew, I would always talk with my cousin Devin about what type of restaurant I would have and make up menus in my head. Fast forward to the tail end of high school. I decided to go to culinary arts school. After looking into a few different schools, I settled with Gwinnett Technical College. Throughout my time there, I learned skills such as fruit and ice carving, classical and modern cooking techniques and restaurant management. After my time there, I went on to Johnson & Wales to receive my bachelor’s in Culinary Arts and Food Service Management. While in and following my years of schooling, I’ve held serval titles within the foodservice industry in both front and back of the house from dishwasher to server, General Manager to Executive chef. I’ve done it all. With all my experience and knowledge in hand,, I deceived to quietly open a restaurant in the middle of a global pandemic.

How’d you build such a strong reputation within your market?

Two big factors that helped me build my reputation within my local community would be the literal foot work that I put into my business in the beginning month. Every day for the first month being in business I would go out marketing within my local community from passing out flyers to speaking with people walking just to build awareness of my business. The second factor that has helped me sustain my current client base would be the quality products and the consistency that we provide every time.

How do you keep your team’s morale high?

The best advice that I have for managing teams would be it’s a lot easier to keep your team inspired and get the best from people if you remember that perfection is the goal, but not the requirement. Don’t punish your team for their shortcomings, but inspire them to improve by giving them attainable goals. Celebrating the small victories with my team while also teaching and coaching them to be not only the best team members, but the best people they can be in life.

Contact Info:

• Website: https://www.bourbonstconcepts.com/
• Instagram: https://www.instagram.com/bourbonstpoboyshop/?hl=en
• Facebook: https://www.facebook.com/Bourbon-St-PoBoy-Shop-105178288294531
• Linkedin: www.linkedin.com/in/brandon-titus-bourbon-st-concepts
• Other: https://www.instagram.com/bourbonstwings/?hl=en