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February 7, 2025, 5:22 am UTC

Respect the baguette LLC | DBA: Cajju Seafood and 85-2551714 | Government Grant Application

Respect the baguette LLC | DBA: Cajju Seafood and | Application Preview

  • General Information

    Business Registration Number: 85-2551714

    Location: Katy, TX, United States

    Length of Operation: 1-5

    Number of Employees: 11-25 Employees

    Annual Gross Income: $500k to $1M

    Annual Gross Expense: Less than $100k

    Open to Loans: YES

  • Funding Usage

    List is based on most to least level of priority. - Employee payroll - Ensure taxes and fees are balanced - Payment of rent/lease agreement - Sustain inventory and menu availability - Bar program: newly acquired license as of mid April. Limited options currently available due to capital limitations

  • Business Plan

    Our plan is to either open another location or move to a larger space (currently 3,500 square feet). Then ultimately become a boutique franchise. In doing so, our strategy includes; - Developing our community presence even more. We are currently one of very few family-owned business that is an official vendor for the Katy independent school district. We hope and plan to do large catering events for the city of Katy and Houston. - Become well-known. 1st: One of our first national attemp is with "Americas Best Restaurants" on the 'Food Network'. We recently interviewed with one of the producer who truly believes we're a perfect fit, which ultimately landed us a meeting with one of three executive producers. We hope to become Netflix foodies famous one day. 2nd: Enter more food contest and or competition to prove that we are one of the best restaurants in America. 3rd: Find and determine the right investors for us to grow at our peak potential. We currently own 100% of our company. Attached to our logo you will find 3 short statements that define who we truly are. LOCALLY SOURCED, MADE-TO ORDER, AND UPSCALE MEETS CASUAL. LOCALLY SOURCED: The Seafood - Since being in the crawfish business for multiple years, our chef was able to built a relationship with multiple local crawfish farmers and vendors. With those relationships, we have certain advantages which includes: secure early access to crawfish before the season begins. higher quality options with priority over other merchants. pricing discounts; for example, 10 to 15 cents off per pound of crawfish. special options like fresh-water river prawns, local gulf shrimp, and many other seafood depending on the season. The Bread - After 3 months of going around the city testing over 20 bakeries to determine which baguette is best for our concept; our team decided on a local "Mom & Pop" bakery located near downtown Houston. The baker works personally with us to: schedule weekly pick up of fresh bread. make adjustments on texture and flavor. make new creations; for example, the 2-foot French baguette for our “Banh Mi Challenge.” The Beef - After trying over 5 different products and 10 different cuts, we determined the ribeye cut from the local Houston RC Ranch was the best for our style of cooking. The following sustainability standards make their product different: Only a handful of cattle are processed within a year. RC Ranch also owns a local brewery; the grain used to create the beer are recycled then fed to the cows, which provides the cattle a different and distinctive taste. MADE-TO-ORDER One of Cajju's unique characteristics has to be the open kitchen. It's probably the first within the industry. Reasons why we decided to take this approach was to build brand confidence. It's another to showcase and prove that our process is what we say it is without hiding anything. We also do not believe in heat-lamps because fresh food should never sit. Once the order is ready you can see it going out right away from the view of your table. UPSCALE MEETS CASUAL Cajju is able to delivery upon this by providing a relax, casual, fun vibe through accommodations for all demographics. We cater to everyone from large gathering tables for families to even cocktail style high-tops for date nights. When dining at Cajju guest can expect one of the cleanest facilities they've ever been to. Every plate, utensil, and menus are santized after every use. Wall-mounted or free standing towel dispensers are available at every table to avoid contamination. With all these extra steps we didn't lose focus on the children. Children arts and crafts materials and games can be found in the kids entertainment area

  • Self Identified Competition

    YUMMY SEAFOOD Type: Franchise w/ other iterations Size:2,500 square feet Open since: 2018 Target audiences: all ages Operating hours: 12:00pm to 10:00pm Price Range (Out of 5 '$): $$ Strengths: Large Seafood Variety; Located in Populous Plaza Weaknesses: No lunch time Rating/reviews: Yelp: 4 Stars w/ 247 Reviews Google: 4.4 Stars w/ 421 Reviews TAD'S LOUISIANA COOKING Type: Franchise Size: 6,000 square feet Open since: 2014 Target audiences: all ages Operating hours: 7:00 am to 2:00 am Price Range (Out of 5 '$): $$ Strengths: Serves Breakfast; Drive-Through Available Weaknesses: per reviews, food quality is down ating/reviews: Yelp: Yelp: 3 Stars w/ 288 Reviews Google: 4.2 Stars w/ 1255 Reviews ORLEANS SEAFOOD KITCHEN Type: Franchise Size: 5,018 square feet Open since: 2008 Target audiences: all ages Operating hours: 11:00 am to 10:00 pm Price Range (Out of 5 '$): $$ Strengths: full bar, outdoor seating Weaknesses: unoriginal menu Rating/reviews: Yelp: 4 Stars w/ 531 Reviews Google: 4.4 Stars w/ 2211 Reviews You can really see that Cajju provides that "Mom and pop" energy with husband and wife owners who are there as part of the front facing day-to-day operations. Vince (Diem's brother) and Lena Vo (Diem's sister in-law) both come from a corperate background which is ultimately showcased though their level of organizational skills and methods to ensure peak efficiency dedicated to the guests' experience. Vince has 13+ years of food-industry experience working in every front of the house position which started from bussing tables at age 17. He then climbed the management ladder to General Manager, then finally Director of Operations. During those years of development, he acquired opportunities to be a part of multiple large openings with major industry-leading restaurant groups, including world-renowned Iron Chef Morimoto. Cajju becomes his third restaurant opening and his first owned business. Recently relocated from Seattle, Washington, she has years of experience in mental healthcare and performed leadership roles in team management, direct patient care, and treatment procedures. Currently, she is working full-time experiencing business management and operations while finishing her Master’s Degree in Psychology at the University of Houston.

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