By: Observer Business Reporter
(Photos by Daiyu – all smaller images can be expanded)
Flamin’ Cajun, Grand Street Massacre’s fledgling Cajun restaurant that dishes up authentic local cuisine on the regular is now seeing its business expand.
Co-owner Denise Russo and her ‘silent’ business partner (who chooses anonymity) have taken steps to broaden their range. They have now acquired land in Black Bottom and have established both a wholesale retail supply company as well as farmland in the form of an urban allotment. The urban allotment is one part of their farming operations as the Observer found out in an interview with co-owner Denise Russo.
Observer: “So, things are taking off for Flamin’ Cajun?”
D.Russo: “Yes! They certainly have and are. We are now expanding into wholesale retail with our acquisition of farmlands, plural. We have one urban allotment in the city in Black Bottom and one on the outskirts of the city. We are moving forward with trying to supply the city with locally sourced ingredients, grown right here in Hathian!”
Observer: “Congratulations. With a restaurant and now a farm and wholesale business, expenses must be adding up. It hasn’t been long since Flamin’ Cajun hit Grand Massacre Street. Are there challenges you are currently facing with expansion or has everything been plain sailing?”
D.Russo: “Thank you. We have had struggles financially and have taken out several bank loans to get this all up and running. We’re not out here pretending that it hasn’t been hard, but my business partner and I take opportunities where we can make or find them. In terms of most challenging, we’ve just been facing uncertainty about meeting targets and making a profit, but we are driven in what we do and yes, I guess, we are also both very much risk takers by nature. It’s never boring at least! We may lose a lot or gain a lot but that’s on us to see and my partner is very determined as am I, to make things work.”
Observer: “What kind of things are in store for you both now?”
D.Russo: “Well, with our wholesale retail and farmland in place, we will now be reaching out to other dining establishments and contacting them to see if they want to be supplied by us since we are locally grown and sourced from this city. That is everything–from vegetables to fruit and meat/fish. Not only is it economically sound to buy local but our produce will ensure freshness and good quality. We have a delivery service that we are in the midst of setting up too.
“We also plan to hold trade days where businesses and chefs, anyone connected with culinary/dining establishments can come look in our warehouse and make orders and buy produce straight on our land. They can get a tour of the urban allotment farm too. It will also be open to anyone really who has an interest in buying bulk produce/food/herbs and spices.”
D.Russo
Observer: “Sounds good. Do you have plans with the farm?”
D.Russo: “Yes, we do. There may be a program in place where we offer ex-felons and convicts a place employment on our farm. This could translate to reduction in sentences in place of carrying out community service on our farm or we would be offering employment opportunities for those who want to try going straight and staying away from crime. There’s also something healing and therapeutic about working in nature, with the land, with your hands so maybe a program aimed at helping those suffering from PTSD and trauma would be in the works too. There’s a lot to consider, certainly juveniles with criminal records might want to participate in these programs too potentially so we have a lot of scope.”
Observer: “It certainly seems so. Will there be events in future?”
D.Russo: “We may be doing something in the near future but watch this space, we will provide all the information closer to time!”
The Observer Editor, Daiyu Tang, swung by the business to take photos and was impressed by the quality and quantity of vegetable and fruit able to be grown in the Hathian soil. She said:
“Flamin’ Cajun is one of the bright spots in the Hathian restaurant trade. While other restaurants such as Prohibition can serve and plate great looking dishes, it’s refreshing to see the ground to plate lifecycle in action here. Best wishes to the owners and go check out Flamin’ Cajun!”
Daiyu Tang – Hathian Observer Editor
