Lost Cajun

What Lost Cajun does

The Lost Cajun operates a franchised restaurant chain specializing in authentic Louisiana Cajun cuisine, founded in October 2010 by Raymond Griffin and his late wife Belinda in Frisco, Colorado. The company serves individual consumers, families, and tourists seeking Cajun dishes such as dark roux-based gumbo, jambalaya, crawfish étouffée, red beans and rice, po-boys, lobster bisque, fried seafood, and beignets across 24+ locations spanning Colorado, Texas, South Carolina, Tennessee, North Carolina, and Louisiana. The underlying operational platform combines proprietary recipes, a centralized 500-gallon gumbo production kitchen on the outskirts of Denver (producing three to four batches weekly with capacity to quadruple), codified service rituals including a complimentary six-dish sampler paddle and the 'lagniappe' free-refill practice, and a mandatory two-week franchise training program.

Revenue is generated through three primary streams: per-store restaurant sales (average check $10-$12, average unit sales of approximately $1.1 million and target of $1.6 million), franchise fees and ongoing royalties from multi-unit development agreements (investment range $207.6K-$614K per location), and consumer packaged goods including branded hot sauce and seasoning blends sold via cajun.com and Cajun Grocer. The company's Gumbo Club loyalty program and Order Online/DoorDash partnership add incremental off-premises and recurring-customer revenue layers. The brand is recognized through the Franchise Times September 2017 cover feature, Entrepreneur Magazine Franchise 500 (#31 in 2018) and Top 100 New Franchises (#89 in 2018), and FSR Magazine Top 50 Emerging Restaurant Chains in consecutive years.

Name

Lost Cajun

Legal name

The Lost Cajun Enterprises

Website

https://thelostcajun.com

Company type

Private

Founded year

2010

Operating status

Operating

Headcount range

1–10 employees

Short description

The Lost Cajun is a franchised restaurant chain founded in 2010 serving authentic Louisiana Cajun cuisine across 24+ U.S. locations, generating revenue through per-store restaurant sales, franchise royalties, and branded retail merchandise, and supported by a centralized Denver production kitchen.

Ownership category

akta.pro rank

Product category

Cajun Casual Dining Restaurants

akta.pro industry

PRIMARYTHAFAAAO

Multi-Concept / Global QSR Chains (Mixed Menus)

Travel & Hospitality/Foodservice & Beverage (Restaurants, Cafes, Bars)/Quick-Service Restaurants (QSR)

Keywords

• Cajun restaurant chain
• Louisiana cuisine
• Restaurant franchise
• Casual dining
• Gumbo specialty

Headquarters

HQ city

Breckenridge

HQ country

United States

HQ region

North America

Offices7 records

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Infrastructure, Operations, Marketing or Sales, Others

Revenue model

1. Restaurant Sales (Franchisee Locations): The primary revenue stream is food and beverage sales at company-owned and franchise-operated restaurant locations. The average per-person check is $10–$12. Individual restaurant unit economics show the original Frisco location grosses ~$800,000/year; target annual sales per location are approximately $1.1–$1.6 million.
2. Franchise Fees and Development Agreements: Lost Cajun charges franchise fees and enters multi-unit development agreements with franchisees. Franchise startup costs range from $207,600 to $614,000 per location (per Entrepreneur Magazine 2018 data). The company generates revenue from initial franchise fees and ongoing royalty/brand fees from franchisees.
3. Merchandise (Hot Sauce and Seasoning Blends): Lost Cajun sells its branded hot sauce and seasoning blend online through cajun.com and through Cajun Grocer. The company has plans to expand this line of consumer packaged goods.

Pricing tiers

Go-to-market motion1 record

Distribution channels3 records

Marketing channels6 records

Core offering

The Lost Cajun operates a franchised full-service restaurant chain serving authentic Louisiana Cajun cuisine—principally dark roux-based gumbo, jambalaya, crawfish etouffee, red beans and rice, lobster bisque, fried seafood, po-boys, and beignets—delivered in a casual, family-friendly Southern hospitality environment. The company grows primarily through franchise development, offering franchise rights, initial training, ongoing operational support, and centralized gumbo production from its Denver commissary to ensure consistency across locations.

Product overview

The Lost Cajun is a family-friendly restaurant chain founded in 2010, specializing in authentic Louisiana Cajun cuisine. The company operates on a franchise model with locations across multiple states. Its core product is the restaurant dining experience featuring traditional Cajun dishes including various gumbo styles (seafood, chicken and sausage, vegetarian), crawfish etouffee, jambalaya, red beans and rice, fried seafood, po-boys, lobster bisque, and beignets. The company also offers ancillary products including hot sauce and seasoning blends for retail sale, an online ordering system, and a Gumbo Club membership program. The brand is known for its distinctive Southern hospitality culture emphasizing courtesy and respect.

Differentiator

Problem solved

Functional benefit

Products and services

• The Lost Cajun Restaurant Family-friendly full-service restaurant serving authentic Louisiana Cajun cuisine including dark roux-based gumbo (seafood, chicken and sausage, vegetarian), jambalaya, crawfish etouffee, red beans and rice, lobster bisque, fried seafood, po-boys, and beignets. Designed for individual diners and families seeking authentic Cajun food in a casual Southern hospitality environment.
• Franchise Opportunities Multi-unit and single-unit franchise rights to operate The Lost Cajun restaurant concept, including initial training (~2 weeks at headquarters plus ~2 weeks on-site opening), comprehensive operations manual, brand standards, centralized gumbo supply from the Denver commissary, and ongoing operational and marketing support. Capital requirements range from $200K to $2M+ per unit; standard unit 2,500–3,000 sq ft with $350K–$400K build-out.
• Lost Cajun Hot Sauce and Seasoning Blend Retail consumer packaged goods including branded hot sauce and signature seasoning blend, sold through cajun.com, cajungrocer.com, and individual restaurant locations for consumers to recreate Lost Cajun flavors at home.
• Gumbo Club Membership Subscription-style loyalty membership program for repeat customers offering exclusive gumbo-related benefits, managed via email communications.
• Online Ordering (Delivery and Takeout) Digital ordering service allowing customers to place pickup and delivery orders via Order Online (with DoorDash integration) directly from The Lost Cajun's website and location pages.

Quantifiable outcome

• Average unit sales of $1.1 million per year; target of $1.6 million per unit annually
• +4 more outcomes

Named customers1 record

Segments2 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature5 records

Partnerships

Eight partnerships are on record, tiered core and minor.

• Clayton Eaddy (Franchisee – Greenville, SC)coreChannel Partner/ Reseller/ DistributorClayton Eaddy, a franchisee with experience at Chick-fil-A and Jimmy Johns, operates two Lost Cajun locations in Greenville, South Carolina (Pelham Rd and downtown Main St). He has committed to opening several stores in the Greenville metropolitan area. Eaddy first discovered the brand by chance while visiting Frisco, CO with his family.
• Steve Galloway (Franchisee – North Carolina)coreChannel Partner/ Reseller/ DistributorSteve Galloway, a veteran restaurant developer and operator with 25+ years of experience developing franchises including Taco Bell, KFC, Pizza Hut, Subway, and Dunkin Donuts, signed a development agreement for up to six restaurants throughout Western North Carolina (Charlotte, Winston-Salem, Asheville markets). He also owns five Dunkin' Donuts in North Carolina. He discovered the brand while visiting family in Greenville, SC.
• Jason 'Jay' and Janice Smith (Franchisees – Keller, TX)coreChannel Partner/ Reseller/ DistributorJason and Janice Smith, who discovered the brand while visiting family in Midland, TX, own and operate the Keller, TX Lost Cajun location (721 Keller Pkwy). Originally from South Louisiana, they relocated to the Dallas/Fort Worth area after Hurricane Katrina. The company expects 5–6 Lost Cajun locations throughout Northern Fort Worth over the next few years.
• Barry Kruger (Franchisee – San Antonio, TX)coreChannel Partner/ Reseller/ DistributorBarry Kruger operates two San Antonio, TX Lost Cajun locations (W. Hausman Rd and W. Bitters Rd). He was selected as franchisee for the San Antonio market and opened the first location in 2017, followed by a second in 2018 within a 4,000-sq-ft space.
• Mike Fogiel (Franchisee – Amarillo, TX)minorChannel Partner/ Reseller/ DistributorMike Fogiel, owner of Ye' Old Pancake Station and Hoffbrau Steaks since 1978, manages the Amarillo, TX Lost Cajun location (Wolflin Square, 2401 Interstate 40 W). Opening in January 2018, this is a single-unit franchise in the Texas market.
• Nick Elchos / Burl Gibson and Annette Dickinson (Franchisees – Salida, CO)minorChannel Partner/ Reseller/ DistributorNick Elchos, along with Burl Gibson and Annette Dickinson (transplants from Houston, TX to Buena Vista, CO), signed a franchise agreement to open a Lost Cajun in Salida, CO (1110 U.S. 50, former Seasons Café building). The plan was to hire 20–25 workers. A prior attempt to open in Buena Vista fell through when a property deal did not close.
• Long Yu and George Pan (Franchisees – North Denver/Westminster)coreChannel Partner/ Reseller/ DistributorLong Yu and George Pan, long-time friends who discovered Lost Cajun on separate trips to Frisco, signed a development agreement for two restaurants across North Denver, including the Westminster location (3013 West 104 Ave., Unit 100). Their agreement represents the brand's home-market expansion in Colorado.
• Blaine and Lori Law (Franchisees – Midland/Odessa/Houston, TX)coreChannel Partner/ Reseller/ DistributorBlaine and Lori Law signed a development agreement for five restaurants throughout west Houston and subsequently expanded their commitment to seven stores total, adding locations in Midland and Odessa, TX.

Scale indicators11 records

Recent moves9 records

Expansion highlights3 records

Direct peers

• Popeyes Louisiana Kitchen: Louisiana-inspired QSR chain specializing in Cajun-seasoned chicken, biscuits, and seafood under Restaurant Brands International. Closest scaled direct competitor in the Cajun/Louisiana cuisine QSR category, with comparable target customers and casual-dining positioning.
• Bojangles: Regional Southern-inspired QSR chain known for chicken, biscuits, and Cajun seasoning. Comparable as a Southeast-rooted franchise chain with strong regional brand identity and limited direct national competition in its core menu category.
• Pappadeaux Seafood Kitchen: Houston-based casual dining chain specializing in Cajun and Louisiana seafood. Direct competitor in full-service Cajun/seafood casual dining with overlapping menu items (gumbo, jambalaya, etouffee, fried seafood) and similar family-style positioning.
• Bonefish Grill: Casual dining chain focused on fresh seafood with a themed brand identity (polished casual, "fresh catch" experience). Comparable as a casual seafood chain with similar per-person check and themed dining experience.
• Bubba Gump Shrimp Co. Themed casual dining chain specializing in shrimp and seafood in a Louisiana-adjacent coastal setting. Comparable as a themed seafood casual dining concept with tourist-market appeal and a similar hospitality-forward brand experience.
• Raising Cane's Chicken Fingers: Single-prote QSR chain with a tightly defined menu, cult-like brand culture, and rapid franchise expansion model. Comparable to Lost Cajun in its emphasis on a signature dish (chicken fingers), strong culture-driven differentiation, and franchise-led growth.
• Copeland's of New Orleans: New Orleans-based casual dining chain serving Cajun and Creole cuisine including gumbo, jambalaya, and po-boys. Closest menu-overlap competitor operating as a multi-unit casual dining concept in the same Cajun category.
• Walk-On's Sports Bistreaux: Louisiana-themed sports casual dining franchise serving Cajun-inspired American fare. Direct competitor in the Cajun/casual dining category with a similar regional cuisine positioning and franchise growth strategy.

Broad incumbents

• Texas Roadhouse: National themed casual dining steakhouse chain with strong regional brand identity, family-friendly atmosphere, and comparable per-person check to Lost Cajun. Comparable as a broad incumbent in themed American casual dining with similar experiential positioning.
• Cracker Barrel Old Country Store: National themed casual dining chain combining family-style comfort food with a retail store. Comparable as a themed, hospitality-driven casual dining concept with strong cultural/regional American identity and broad demographic appeal.

Market position

Strengths5 records

Weaknesses4 records

Competitive moat4 records

Key risks6 records

Key highlights7 records

Customer concentration

• Facebookfacebook.com/TheLostCajun
• LinkedInlinkedin.com/company/lost-cajun

Revenue estimate

Valuation estimate

Number of profiles

Profiles5 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Lost Cajun