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Culture Les Le Bon Ton Makeover: Irving Razzoo's first Texas location with new...

Les Le Bon Ton Makeover: Irving Razzoo’s first Texas location with new look and feel

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If you head into the Irving Razzoo’s, you might notice a different look. Razzoo’s Cajun Café recently underwent an extreme makeover at their location at 1340 W Memorial Rd Drive in Irving. The refreshed Razzoo’s restaurant set to re-open on November 4 will be the first Texas location to reflect the brand’s enhanced look and feel.

“We are a long-time resident of the city of Irving and it has been our pleasure to serve Irving’s Cajun food fans for the past nineteen years,” says Jeff Powell, Razzoo’s Chief Executive Officer. “We’re excited to show our guests the revitalized Razzoo’s atmosphere that speaks to our growing brand.”

Guests will find the renovated Market Place Blvd. location showcases Razzoo’s signature inviting décor including neon, bright colors, a complete flooring upgrade, new lighting fixtures, and all new furniture complete with music that perfectly complements the total Cajun dining experience. In addition to a kitchen makeover, updates include a renovated exterior and landscape, a streamlined entrance and waiting area, and new restrooms. The 8,400 square-foot location now seats 225 guests.

“The decrease in square footage increases our service efficiency and creates more energy in the space,” said Powell. “We’ve implemented any changes necessary in order to provide the best possible experience for our guests.”

The Cajun-inspired menu showcases a variety of scratch-made dishes from the hand-battered Fried Shrimp & Catfish Combo to fresh grilled or blackened fish and salad options. Or, get a taste of it all with the Cajun Combo Skillet—a hot plate with grilled andouille, shrimp creole, crawfish etouffee and red beans.

Razzoo’s Cajun Cafe in mid-October announced it signed a definitive agreement to divest its Tricky Fish restaurant concept. Razzoo’s first launched Tricky Fish in 2016 as a small-format, fast-casual extension inspired by Razzoo’s famous Tricky Fish menu item. Since that time Tricky Fish has opened two restaurants, while the Razzoo’s lineup now includes 22 restaurant locations and counting. The decision to separate the two brands came from a mutual understanding that the uneven speed of growth between the two brands was not ideal for pursuing new markets going forward. The transaction will close sometime in late November 2019.

“Razzoo’s is ready to take on the rest of the country,” said company CEO, Jeff Powell. “We’ve had ample time to build this brand, perfect operations, and create a solid marketing strategy. Tricky Fish is an exciting newer concept that has been very well received… so much so that it does not need to function solely as an extension of another brand. We agreed neither brand should miss out on opportunities despite being in such different places. Divestment made the most sense, allowing each brand its best shot at success.”

Tricky Fish will now be owned by Chris Degan, who will also serve as the brand’s CEO. Degan previously served as President for the Razzoo’s brand and led development of Tricky Fish with Powell’s support.

Razzoo’s growth plans have resulted in the expansion of its leadership team. Razzoo’s has secured Philip Parsons, an experienced restaurant executive, as its first CFO. Parsons previously served as CFO for the QSR Mexican brand, Taco Bueno©.

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