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A roux is a simple combination of ingredients: one part flour to one part butter. As you dissolve the butter into the flour, it forms a thick paste. This paste becomes the base and the heart of flavor for a huge range of dishes. When it comes to Creole and Cajun cooking, it’s the secret ingredient that powers classics like gumbo, jambalaya, and étouffée.
Enter Li’l Dizzy’s Cafe, a beloved culinary gem nestled in the heart of New Orleans. The family-owned cafe is known for its authentic Creole cuisine and is a staple in the community, catering to locals and tourists from around the world. Much like the roux behind some of its staple dishes, a steady and simple approach packs a big punch for the business.
As the seasons change, Li’l Dizzy’s Cafe prepares for peak seasonal moments to ensure each guest has the same rich experience they are famous for, regardless of how busy it is.
Fan favorites drive sales year-round
Gumbo, fried chicken, po’boys, and seafood salads are just a few of Li’l Dizzy’s Cafe customer favorites. Those fan favorites also help the restaurant forecast inventory needs. On Mondays, red beans and rice are always popular. On Thursdays, smothered okra is a big seller that often sells out. Though most days of the week have a favorite, the best seller is the tried and true gumbo. Li’l Dizzy’s Cafe co-owner Arkesha Baquet says she remembers a record order of forty-two po’boys was called in. To this day, this order is the record for the number of po’boys in a day.
The cafe works closely with local suppliers to ensure a steady flow of fresh, high-quality ingredients. Not only does this support fellow local businesses, but it ensures that its own ingredients are fresh, seasonal, and locally sourced. By forging strong relationships with suppliers, the business can better anticipate potential shortages and adjust accordingly, so they are well stocked for those busy moments.
The value of putting customers first
Great food is only one part of the recipe for success for Li’l Dizzy’s Cafe. In addition to carefully curating ingredients, staff also undergoes training to handle increased demands during busy events like this year’s Big Game. With football fans from across the U.S. touching down in New Orleans for the Big Game in February 2025, cafe staff is preparing ahead of time to make sure service is as efficient as possible while still friendly so that customers new and old have the same great experience.
The restaurant has already prepped by ordering extra equipment for the overflow business and additional inventories. They pre-planned with vendors to make sure that if they needed an extra delivery midweek, everyone would be ready.
“Square helps us to keep up with the demand of huge events, not just here at the restaurant but also offsite,” said Arkesha Baquet.
When we participate in JazzFest we’re allowed to use our Square Terminals to help us move the line quickly. We have three on-site and we’re able to take more and more customers here at the restaurant.”
Arkesha Baquet → Li'l Dizzy' Cafe co-owner
The use of different types of payments allows them to take payments on the go, at the register, and even over the phone at the same time.
For those lucky enough to secure a table during a bustling lunch service, a visit to Li’l Dizzy’s Cafe is more than a meal; it’s an unforgettable experience that captures the essence of the city.
The value of investing in your team
For Li’l Dizzy’s, over-preparing is the key to being prepared for anything. “One of the challenges is being able to have enough staff on hand when we are busy, just in case someone gets sick, someone calls off, or they’re late. It still puts me in a good position to be ready to go,” said Baquet. “In order to keep my team motivated, I do several different things. Sometimes, I bring in extra items like treats and snacks. Sometimes, I increase their cash tips — a little something to let them know I appreciate them showing up and playing as a team because we all know teamwork makes the dream work.”