Currently viewing the category: "Franchisee Interviews"

VooDoo BBQ opens first restaurant outside of Louisiana

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In the world of franchising, perhaps the most important indicator of a franchise system’s health is franchisee satisfaction.

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I’m a Southern girl raised on greens with iced tea and cornbread, so this food just spoke to me. It’s not fast food, it’s quality food.

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Every day, Chef Angel Lombrage goes to work thinking about how he can make VooDoo BBQ & Grill’s unique and flavorful barbecue dishes even better.

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This year, Flechner decided to leave Five Guys and, with a team of partners, sign a franchise agreement with VooDoo BBQ & Grill to develop 26 VooDoo restaurants throughout the state. Leave a successful franchise to throw in with VooDoo BBQ & Grill? Why did he do that?

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This is a very exciting time for Chad Tramuta, Senior Director of Franchise Development, and our VooDoo BBQ team. We’re expanding rapidly and bringing our New Orleans competition style barbecue to several new fast casual locations.

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We at VooDoo BBQ & Grill recently worked with friends at LSU Executive Education on a summer program that helps former NFL players develop the skills they need for their post-football careers.

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New Orleans native Joe Scardino, 32, went from being a waiter turned general manager to becoming a franchise owner and operator of a Voodoo BBQ & Grill. He’s been running the Baton Rouge, LA location since 2005

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I love what I do, I love coming to work, I love the people I work with. There’s something about the restaurant business that’s addictive. Whenever I’ve been away from it, I’ve wanted to get back to it. I love our corporate guys. They’re easy to work with and open-minded. They listen to what I have to say, and a lot of times my ideas are used. That’s not something you see everywhere.

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