After an overwhelming response, Bar & Restaurant has decided to extend the Women in Hospitality series indefinitely. Stay tuned for more interviews with leading women in the hospitality industry, and be sure to view all of our previous entries in the Women in Hospitality series.
Katy Casbarian is co-owner of Arnaud’s Restaurant in New Orleans, which is celebrating 105 years of serving authentic Creole cuisine in New Orleans’ French Quarter. The over 30,000-square-foot restaurant is run by Katy alongside her brother Jamie Casbarian along wth her mom Jane Casbarian.
The brother and sister team took over the reins from their late father, Archie, who acquired the restaurant in 1978. The family is only the second set of proprietors the restaurant has ever known.
We chatted with Katy about growing up in the industry, New Orleans cuisine, and the challenges of keeping a 100-plus-year old restaurant relevant. Read on for the full Q&A!
You and your brother grew up in the business. Did you always want to take over Arnaud’s?
Yes! As a child, I would roam the halls with wonder. I was excited about every aspect of the business. When I’d play pretend, I would make believe I was a restaurant operator. I have always had a passion for the industry.
Can you share any tips, techniques, or insights on restaurant operations that you’ve learned over the years?
Two things stand out to me. First, always expect the unexpected. And second, personal connections and interactions are meaningful to build strong teams and loyal customers.
Arnaud’s is a storied restaurant that comes with over 100 years of history. How do you honor that history while also ensuring the restaurant is keeping up with the times and trends?
This is a balancing act that can be extremely challenging at times. It’s important that we stay true to our roots, as that is what has attributed to our success over the last 105 years. However, we recognize the need to modify service styles and menu offerings to appeal to diners. While we don’t chase trends, we certainly have made subtle tweaks that make sense for our concept. We have 11 buildings and 17 dining rooms, so we consistently freshen up our look to stay vibrant. Lastly, we have an evolving marketing strategy that effectively conveys our story.
Is there anything in particular trending in Creole/New Orleans cuisine?
We have a really dynamic restaurant scene in New Orleans right now. There are so many new cultures and cuisines that are now represented in the area featuring the bounty from our region. It’s fun to see people’s interpretation of Creole cuisine. The root of this cuisine is an amalgamation of different types of cuisines, namely African, French, and Spanish. Now you see Indian influences and Vietnamese…it’s thrilling.
What’s your favorite Creole dish?
That’s like asking someone to name their favorite child. I cannot be tricked. I love them all! But if someone is dining at Arnaud’s for the first time, I always recommend starting with some of our signature menu items, including a French 75 cocktail, Shrimp Arnaud, Souffle Potatoes, and any of our fish dishes. Then finishing the meal with one of our desserts flamed tableside, like our Café Brulot and Bananas Foster, both fan favorites.
Any advice for other women in the industry?
Speak up and follow your gut.
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