The Lost Cajun Signs Development Deal in North Denver
The Lost Cajun is set for further expansion in Colorado. Founded by Louisiana-native Raymond “Griff” Griffin, the family-friendly restaurant franchise focused on authentic Cajun food and hospitality has signed an agreement for the development of two additional restaurants over the next few years.
While leases have yet to be signed, the restaurants will be scattered across the greater metro area of Denver north, eyeing several cities including Westminster, Broomfield, Arvada, Thornton and Louisville. The first restaurant is slated to open this year.
“We are thrilled to expand The Lost Cajun’s footprint in Denver,” says Long Yu, who will own and operate both restaurants with long-time friend, George Pan. “The brand has achieved so much recognition already throughout Colorado. The brand’s authentic Cajun food, southern hospitality and remarkable atmosphere has already resulted in so much recognition throughout Colorado. We’re confident that the local community will welcome our concept with open arms.”
The Lost Cajun’s menu offers diners a sampling of traditional Cajun fare, including a variety of gumbos—seafood, chicken and sausage, and vegetarian. Red beans and rice, crawfish etouffee and lobster bisque also top the menu, as does another Cajun staple, jambalaya. And what Cajun restaurant would be complete without beignets for dessert?
“As we continue to expand our presence in Denver and other parts of Colorado, it’s crucial to find the right franchise partners who are deeply passionate about the brand and are excited to promote Cajun culture,” says Griff. “We couldn’t be more excited about this partnership. Long and George are hardworking individuals with whom we share the same values. They will play an instrumental role in further establishing our brand in our home market.”
The Lost Cajun further distinguishes itself with a fantastic down-home atmosphere—a true hole-in-the-wall with wooden tables, unique decorations and an expertly crafted playlist of Zydeco music. The open kitchen concept harks back to the wooden counters in Louisiana’s gumbo houses; patrons can watch their food being cooked and hear the courtesy and respect commonly associated with Cajun culture.
“At The Lost Cajun, all the workers—from the chef to the servers—have three phrases ingrained in their vocabulary: ‘please,’ ‘thank you’ and ‘you’re welcome,” adds Griff. “Patrons can hear the interaction between chef and server: ‘Order in, Chef.’ ‘Thank you, Chef.’ Servers address patrons using ‘sir’ and ‘ma’am.’”