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At VooDoo BBQ & Grill, that’s what we’re about: We want you to feel like you’re sitting at home with your family enjoying some of the best barbecue your mama has ever laid on the kitchen table.

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Franchising is all about consistency, about duplicating a system and product across state and even national lines. While the franchise units within your system need to follow the same blueprint, that doesn’t mean your franchise system needs to resemble anybody else’s.

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Jack Flechner, the President and Director of Operations in Florida, travelled to China earlier this month along with the Palm Beach Regional Center in order to introduce VooDoo BBQ & Grill to potential foreign investors in China.

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VooDoo BBQ opens first restaurant outside of Louisiana

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Gambit, the popular New Orleans alt-weekly newspaper, has been showing VooDoo BBQ some serious love lately.

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When it’s prepared right, though, barbecue has proven to be a phenomenal franchise restaurant concept; the key is in the execution.

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Entrepreneur Magazine, the bible for American small business, features VooDoo in a blog post about restaurant chains that emphasize their local roots — a switch from traditional food franchises, which tend to homogenize their food to appeal to mass tastes.

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“Everybody, when they think of New Orleans, they think of good food, and that mix of competition-style barbecue with the New Orleans spin, there isn’t anything like that up here,” Kerr says. “The service, the fun environment — there’s really no place like it.”

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“There are not enough barbecue restaurants to meet demand, especially for lunchtime crowds,” Avila said. “Diners gravitate towards fast casual because the food quality is high, the cost is reasonable and they can eat quickly. VooDoo BBQ is well on its way to becoming a national fast casual brand because of this.”

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The New Orleans-themed chain with a fast-casual approach to barbecue is in negotiations with potential franchisees to start large multiunit expansions in Florida, Texas and the Northeast.

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