[tw2ntyse7en]

Raising Cane's Restaurant To Open In Houston:
Houston Architecture Information Blogs
By: Glen S. Mears Jr.
March 4th, 2005

The new Raising Cane's restaurant is set to open soon on Houston's westside along Westheimer just east of Dairy Ashford. The restaurant is owned by Louisiana native Todd Graves, who after graduating LSU decided to open his own restaurant. After failing to impress all the local banks with his original idea to open a fast food restaurant specializing in fried chicken tenders, he decided to raise the capital himself.

Graves moved to Los Angeles and worked 90 hours weeks as a boilermaker for a short time before meeting a gentleman by the name of "Wild Bill". Wild Bill told Graves to go to Alaska, where fishing brought in big money. Graves soon left for Alaska to work on a Sockeye Salmon commerical fishing boat. This is considered a very dangerous job due to the tretcherous weather up north along with the 20 hour work days and boats constantly ramming each other, jockeying for the best net-casting position . After working for a few years, he had saved up enough money to use as a down-payment to his dream.

He moved back to Baton Rouge, Louisiana and was able to use his captial to secure the loan. He then built the first "Rasing Cane's" in an old rundown building at the entrance to LSU. On August 26th, 1996, Todd Graves opened the first "Raising Cane's" restaurant.

The restaurant features a menu almost entirely of chicken. The house speciality is fried chicken tenders, french fries, cole slaw, garlic bread, and Raising Cane's secret dipping sauce (just imagine a wicked mix of: mayo, katsup & Tony Chachere's seasoning - oooohhh weee! )

The name of the restaurant is sweet story itself. Graves was going to originally name the restaurant "Sockeye's" as a tribute to how he raised the money to start his business, but was quickly talked out of it by his friends who let him know how horrible the name was. He then came up with the name "Raising Cane's" after his beautiful golden lab (a must for any wetlands hunter in Louisiana I might add ) who he simply called "Cane".

You can go to Raising Cane's Homepage to learn more information about the restaurant.

This post has been edited by tw2ntyse7en: Sunday, March 6, 2005 at 11:45 AM

[dalparadise]

tw2ntyse7en, on Saturday, March 5th, 2005 @ 7:21pm, said:

Raising Cane's Restaurant To Open In Houston:
Houston Architecture Information Blogs
By: Glen S. Mears Jr.
March 4th, 2005

The new Raising Cane's restaurant is set to open soon on Houston's westside along Westheimer just east of Dairy Ashford. The restaurant is owned by Louisiana native Todd Graves, who after graduating LSU decided to open his own restaurant. After failing to impress all the local banks with his original idea to open a fast food restaurant specializing in fried chicken tenders, he decided to raise the capital himself.

Graves moved to Los Angeles and worked 90 hours weeks as a boilermaker for a short time before meeting a gentleman by the name of "Wild Bill". Wild Bill told Graves to go to Alaska, where fishing brought in big money. Graves soon left for Alaska to work on a Sockeye Salmon commerical fishing boat. This is considered a very dangerous job due to the tretcherous weather up north along with the 20 hour work days and boats constantly ramming each other, jockeying for the best net-casting position . After working for a few years, he had saved up enough money to use as a down-payment to his dream.

He moved back to Baton Rouge, Louisiana and was able to use his captial to secure the loan. He then built the first "Rasing Cane's" in an old rundown building at the entrance to LSU. On August 26th, 1996, Todd Graves opened the first "Raising Cane's" restaurant.

The restaurant features a menu almost entirely of chicken. The house speciality is Fried Chicken Tenders, french fries, cole slaw, garlic bread, and Raising Cane's secret dipping sauce (just imagine a wicked mix of: mayo, katsup & Tony Chachere's seasoning - oooohhh weee! )

The name of the restaurant is sweet story itself. Graves was going to originally name the restuarant "Sockeye's" as a tribute to how he raised the money to start his business, but was quickly talked out of it by his friends who let him know how horrible the name was. He then came up with the name "Raising Cane's" after his beautiful golden lab (a must for any wetlands hunter in Louisiana I might add ) who he simply called "Cane".

You can go to Raising Cane's Homepage to learn more information about the restaurant.

<{POST_SNAPBACK}>

This seems like the kind of unimaginative restaurant that will last 6 months, then permanently curse its location for all future tennants. Don't we have enough of this kind of schlock?

[tw2ntyse7en]

You're kidding right? Enough of "this kind of schlock"? Exactly what type of "schlock" is this? If you actually spent five minutes at the website, or have ever ate there you wouldn't be so quick to judge. I have to say that I'm really disappointed.

For the record - this is a very imaginative concept. Unlike using capital to open another Tacobell or McDonald's as most people do, the man created something new - from scratch.

[BayouCityGirl]

tw2ntyse7en, on Sunday, March 6th, 2005 @ 1:29am, said:

You're kidding right? Enough of "this kind of schlock"? Exactly what type of "schlock" is this? If you actually spent five minutes at the website, or have ever ate there you wouldn't be so quick to judge. I have to say that I'm really disappointed.

For the record - this is a very imaginative concept. Unlike using capital to open another Tacobell or McDonald's as most people do, the man created something new - from scratch.

<{POST_SNAPBACK}>

site doesn't work

[tw2ntyse7en]

Try it now - I forgot to add "www".

Here: Raising Cane's

Sorry about that!

[BayouCityGirl]

tw2ntyse7en, on Sunday, March 6th, 2005 @ 10:12am, said:

Try it now - I forgot to add "www".

Here: Raising Cane's

Sorry about that!

<{POST_SNAPBACK}>

Thanks BETTER

[houstonsemipro]

It's to many fast food restaurants competition in Houston, especailly chicken. It looks like a nice concept, but the competition here is very strong. Yes, it would be wonders in the state of louisiana, but here in houston, in the state of texas, its to many of these kind of concepts. This owner better open up more then just one in houston if he thinks he's going to make a profit.

Opening up an new restaurant here in houston is very shakely. People going to come to the new restaurant, yes, but will the people continue to come back? That's what a owner have to look at. Just like you trying to open up a seafood restaurant here, you will get creamed! Cause look at all of the different types of seafood places here; pappas, pappasdeaux, landrys, red lobster, etc. I can go on and on, with big major eateries, and small concept eateries. People goes to pappas no matter what. That place be packed 7 days a week, and if it was a 24hrs place, it will be packed 24hrs. Those places like these going to stay forever.

I hope this new resturant (Raising Caine's) will do good in this strong market. I wish him well.

[tw2ntyse7en]

I think it will. Many people don't realize how many people move here from LSU, ULL, MSU, & the like. These people, just like myself crave Louisiana food. I see countless Louisiana license plates & various Louisiana university stickers on cars all along Westheimer. I don't think theres going to be any shortage of people wanting to eat a little home cooking.

I've eaten here many times and can tell you that this place is better than home cooking. This place is nothing like Popeyes, Churches, Hartz, Timmy Chan's, Frenchy's, KFC, or any of the typical chicken shacks here in Houston.

He has about 15 locations throughout Louisiana and Mississippi. I was quite surprised to find that he was building here in Houston, no less Westheimer. I don't think he would have built here unless he had done the research.

I'm actually shocked at all the skeptism found here over this topic. Had I known that it would have received a negative review, I might not have posted it in the first place. I'm a little heated over dalparadise's comment about it being "shlock". I can tell by the way he posted he hasn't even ever ate there. How sad to so quickly pass judgement.

[houstonsemipro]

Well, I don't be in that area (westheimer), but when I get a chance I'll go check this new restaurant out.

[BayouCityGirl]

I LOVE Chicken and being so close to Westheimer and Dairy Ashford I definately GOTTA check this place out!!

I usually don't go to places unheard but if its a chain I'll definately go for it!

But I think he does have a run in with Chick Fil A though as far as chicken goes.

anyway I will see. What do the prices run on this place btw?

[tw2ntyse7en]

Around 4.50 - 5.50 for a combo, but you definately get your fill. As I mentioned earlier, it comes with 4 tenders, fries, cole slaw, garlic bread & drink. Plus you can get bigger orders.

Its been over a year since I last ate there, but I still remember how good it was.

[BayouCityGirl]

that's a good price though (and cheaper then Chik Fil A!!!)

skip the cole slaw and I'm so there!!!

I just wonder where they get their chicken tenders (my dad would too since he's in the food business)

Don't say Ben E. Keith or Sysco! LOL!

[citykid09]

Isn't it located near a cemetary?

[tw2ntyse7en]

BayouCityGirl, on Sunday, March 6th, 2005 @ 3:55pm, said:

that's a good price though (and cheaper then Chik Fil A!!!)

skip the cole slaw and I'm so there!!!

I just wonder where they get their chicken tenders (my dad would too since he's in the food business)

Don't say Ben E. Keith or Sysco!  LOL!

<{POST_SNAPBACK}>

Well, I'm not sure about the supplier. I would imagine for his LA stores he has local vendors. I know sysco has a pre-breaded tender that they sell to convience store deli's. Cane's breads all of theirs however.

I have to ask, whats wrong with Sysco? Something I don't know? I have to admit, I love their pre-breaded tenders!

As for Chick-fil-a, they offer a different product all together. The chicken at Chick vs the chicken at Cane's are nothing alike. The cut, the prep, the breading & seasoning, and the cooking is different. If your mom or grandma used to make chicken tenders in a cast iron skillet, and you liked em', then you'll love these - plus the dipping sauce!

[BayouCityGirl]

not sure where my dad gets his chicken tenders from. My dad gets his tenders from "Okay Foods" but he sounded interested!

[tw2ntyse7en]

Sysco tenders are the best. I've often thought about a way to bulk order them for myself. There was this italian deli in Lake Charles that made a chicken marinara with those chicken tenders that was just to kill for. Well, I figured out the marinara - but still no tenders.

That and of course those Tillamook beefjerky stands in mini-marts with the fresh Teriyaki sticks. I've also thought about seeing if I could have a stand put up in my apartment!

[BayouCityGirl]

tw2ntyse7en, on Sunday, March 6th, 2005 @ 4:52pm, said:

Sysco tenders are the best. I've often thought about a way to bulk order them for myself. There was this italian deli in Lake Charles that made a chicken marinara with those chicken tenders that was just to kill for. Well, I figured out the marinara - but still no tenders.

That and of course those Tillamook beefjerky stands in mini-marts with the fresh Teriyaki sticks. I've also thought about seeing if I could have a stand put up in my apartment!

<{POST_SNAPBACK}>

The tenders we put on our Chicken Tender sandwiches and plate dinners have a little touch of honey to them. :9

Yummy!!

I guarntee you don't leave work hungry!!! LOL!!

[tw2ntyse7en]

BayouCityGirl, on Sunday, March 6th, 2005 @ 5:58pm, said:

The tenders we put on our Chicken Tender sandwiches and plate dinners have a little touch of honey to them.

<{POST_SNAPBACK}>

What restaurant?

[dalparadise]

Spent time on the Web site. Still seems boring. Sorry, I'm not trying to be confrontational, but I really think places like this detract from our city rather than add to it. The logic that we can only have this or Taco Bell also seems awfully screwy. What exactly was your point there?

This seems well suited to Bryan-College Station or Lake Charles -- the kinds of towns where people get excited about "simple" concepts and "simple" menus.

[tw2ntyse7en]

The point behind my "screwy logic" is that instead of just taking his money and buying into the big franchise monsters - he went out and created something new & original. Somehow you looked right past that and just assumed that this restaurant is going to lower the value of the neighborhood. Not everyone has the capital to open a 3 star restaurant. Landrys & the Pappa's family didn't start off with fine dining - they ended up with them. Another example would to put down Al Copeland for his chain of Popeyes. But if it wasn't for his chain of Popeyes he could have never open his Copeland's Steakhouses & Copeland's Cheesecake Bistros.

I understand that you're skeptical, but what exactly would you put your stamp of approval on thats being built here in Houston? Also, by saying that this restaurant is going to detract from the city rather than add to it, would you rather that he not brought his business here at all? I'm baffled as your statements make you sound like you only approve of fine gourmet dining establishments for this city. Thats kinda' snobbish don't you think?

I guess you don't have to rely on fast food like the rest of us. For myself and my wife, who both work 80+ hours each weekly, we just don't have time at 8-9pm to cook dinner or spend $40.00 dollars nightly on gourmet food. But please, tell me what its like. In the mean time, I'll have my trashy, simple-minded, country-ass at the nearest drive-thru trying to catch a meal.

Also, please enlighten me with some more examples of Houston "schlock".