FRESH ALL THE WAY

BOURBON STREET KITCHEN has consistently been a food court pioneer with progressive Creole and Cajun cooking. The Company has now expanded on that innovation by adding the Caribbean’s spicy, exotic flavors and seasonings to bring its customers a wide variety of new choices such as our fire grilled ribs glazed with pineapple jerk sauce or the roasted salmon topped with lemon caper sauce.

BOURBON STREET’S EXPANSION of the traditional Cajun food court concept will broaden its appeal to the consumer base.

BOURBON STREET’S RESTAURANT OPERATING SYSTEM and training program offers food courts these distinctive food choices in an aesthetically pleasing environment. The recently renovated prototype serves as a modern architectural example of a visually stimulating food court unit.

BOURBON STREET’S DESIGN, coupled with its distinctive menu offerings, will enhance any food court.

LOCATION CRITERIA

TRADE AREA

Urban and suburban with a strong balance of residential and daytime population. Preferred customers include office, retail, residential, recreation and hospitals.

DESIRED DEMOGRAPHICS

POPULATION: 350,000+
AVERAGE HOUSEHOLD INCOME: $55,000+
PER CAPITA INCOME: $20,000+
AVERAGE DAILY TRAFFIC: 50,000+ CARS

SITE REQUIREMENTS

MALL SIZE: 1,000,000 square feet
NUMBER OF ANCHORS: 4+
FOOD COURT: 700-900 Square Feet. (minimum frontage – 20 ft.)
IN-LINE: 1500-2500 Square Feet. (minimum frontage – 35 ft.)
UTILITIES: Stubbed in
SAMPLING RIGHTS
RCD: Minimum 90 days after permits and plan approval

SPACE CRITERIA

GAS: 3″ Gas Line with 1,000,000 B.T.U. Capacity
ELECTRIC: 200 AMP. 110/208 V., 3 Phase 4 Wire
WATER: 1.5″ Water Line and 4″ Sanitary Line
EXHAUST: 4500 C.F.M
COMMUNICATION: Telephone & Broadband service with 2″ conduit and pull-string

CAJUN LIKE YOU’VE NEVER TASTED