For us, the most rewarding part of being restaurateurs is being able to share life experiences with our restaurant's guests. Over the course of a few years and after several family gatherings for holidays or birthday celebrations or children’s christenings, we forge lasting bonds with our guests and get to share in their experiences; essentially adding branches to our own family tree.
When not operating our restaurant, our favorite past time is traveling to different areas and learning about their cultural differences and, of course, having the ability to sample their cuisine.
Many of our travels have centered on the Caribbean visiting such places as San Juan, Puerto Rico, Dominican Republic, Mexico, Belize, Cuba, Jamaica and many other Caribbean nations. Certain restaurants such as Marmalade in San Juan or Hidden Treasure Restaurant in Belize have exceeded our expectations and served to peek our interests in Caribbean cuisine. We now want to share our experiences and our passion for this cuisine with our community.
NOLA CAYE will seek to combine
New Orleans’ charm, culture and its genuine sense of hospitality with the bold, fresh flavors of the Caribbean.
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The word "CAYE" eludes to a small island giving the restaurant's name a literal translation of "New Orleans Island" or "Isle of New Orleans." The port of New Orleans close proximity to the Caribbean nations and the historical influences from these nations that served to create the identity of New Orleans itself provide a most fitting setting to showcase authentic representations of these nation's most popular dishes.
It is our desire to create a thriving neighborhood eatery that will benefit our shareholders, our employees, our investors and ultimately our community.
Laissez les bons temps rouler!!!
Bryan and Brooke Zar are restauranteurs with a combined 44 years of professional experience in the hospitality industry. Most notable experience (Bryan 5 years, Brooke 3 years) was obtained through Hillstone Restaurant Group, aka Houston’s. Here is a brief note on Houston’s:
“Welcome to Houston’s, an American institution since 1977, where our versions of the classics allow the exceptional quality of the ingredients to take center stage. Everything at Houston’s is prepared daily from scratch and each plate is composed with a thoughtful attention to detail. Known for atmospheric spaces influenced over the years by architects such as Frank Lloyd Wright, Houston’s has a modern feel with a sense of history. Our service strives to be timely and graceful thereby allowing you to focus on the important things: enjoying good company over a fine meal.” -www.houstons.com
Over the past 41 years, Hillstone Restaurant Group has developed an evolved set of criteria which, when applied correctly, will result in a restaurant’s continued growth and success. Here are the basic fundamentals:
- Provide made from scratch menu items composed of fresh, quality ingredients;
- Thoughtfully plate each dish with a precise attention to detail
- Served by a friendly and accommodating staff
- In a setting designed to provide maximum comfort with a modern sense of sophistication
Bryan and Brooke Zar have applied their experiences with Houston’s into their successful 9+year operation of Restaurant des Familles. Having purchased Restaurant des Familles in July of 2009 at a time when the restaurant was suffering from decreased sales and near the point of closure, the implementation of these fundamentals produced tremendous sales growth and regained guest loyalties.
Their first six years of ownership provided many obstacles to overcome, most notably Hurricane Isaac (out of business for 10 days) and the BP oil spill. Despite a few ups and downs, Bryan and Brooke Zar have realized a tremendous transformation between the restaurant they purchased in 2009 and the current restaurant.
Since July 2009, over $450,000 worth of improvements have been invested in Restaurant des Familles. Bryan and Brooke Zar have renovated the entire space including the front patio which now includes a paved courtyard with a stone fireplace, the bar, the dining room, the restrooms, and the kitchen and have purchased new equipment throughout.
Their investment has not gone without notice. The year prior to the purchase produced an annual sales revenue of $550,000. In 2018, Restaurant des Familles’ annual sales revenue exceeded $1,600,000.
Other factors leading to the restaurant’s growth have been improved marketing, improved daily management, more consistent recipe guidelines and a new “made-from-scratch” kitchen philosophy whereas Restaurant des Familles produces all of its own sauces, salad dressings, soups, desserts, etc.
Now that Restaurant des Familles has an established nine years of continued sales growth, a well-trained management and employee staff, and a loyal stock of regular guests, the time has come to expand.
NOLA CAYE is currently an idea and vision shared by Bryan and Brooke Zar. The concept has a menu with tested recipes and a design palate with tasteful use of modern elements.
All other factors needed to open NOLA CAYE including, but not limited to, leased location, design / architectural plans, corporate creation, website, permits, etc. are at the ready. Upon obtaining the necessary capital to buildout out the restaurant space, purchase equipment and purchase beginning inventories, Bryan and Brooke Zar are ready to capitalize on their expertise and make NOLA CAYE an instance success.
The most efficient method to learn about Bryan and Brooke Zar and their desire to succeed is to dine in their restaurant. The experience received is difficult to summarize in words, but it will be an experience not soon forgotten.
NOLA CAYE will be a neighborhood restaurant and bar specializing in Caribbean cuisine. The menu will feature authentic made-from-scratch recipes with modern presentations. The restaurant’s décor will reflect a contemporary, modern atmosphere presented in a tasteful, sophisticated manner.
NOLA CAYE will be a full service, fast-casual concept with the ability to provide its patrons with quality cuisine made with fresh ingredients in a very short amount of time. This ideal will be one of the most important competitive advantages allowing NOLA CAYE to stand out amongst the numerous eateries in the area.
NOLA CAYE will offer its diners authentic, made-from-scratch Caribbean cuisine in a setting designed to provide maximum comfort through thoughtful use of modern design elements such as wood, metal and concrete.
NOLA CAYE will source its food ingredients from reputable, local purveyors who shares its passion to deliver the absolute best possible product to NOLA CAYE’s guests.
NOLA CAYE will employ genuinely friendly and accommodating individuals who will thrive in the fast-paced environment offered by the restaurant business. These individuals will be properly trained to provide NOLA CAYE’s diners with efficient, friendly and accommodating service.
NOLA CAYE’s commitment to outstanding professional service, high-quality food, and an attractive environment with an upscale, high-energy ambiance will distinguish it from other industry competitors.
NOLA CAYE will strive to exceed the expectations of its guests throughout every facet of the dining experience.
NOLA CAYE’s success will be measured in employee and guest retention, shareholder profits and continued returns for our investors.
