the CAMBRO blog

Cambro’s Business of the Week: Bub’s NOLA

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Bub’s NOLA has a simple menu that allows them to do what they do best: smash burgers. Bub’s came from humble beginnings, earning its name from a term of endearment reserved for the closest friends of Rand Owens, one of their “Bub’s” who passed away. With that sentiment in mind, owner Josh Richard created Bub’s as a place where you can enjoy quality food with your closest friends and family. 

While equipping Bub’s with equipment from Webstaurant Store, Richard entered to win $5,000 in Cambro products. As luck would have it, months later, he was shocked to find out he won. 

“At first I thought it was a scam. I have never won a giveaway or promotion…I couldn’t believe it and was very excited to get new equipment for our kitchen! It was a blessing,” said Richard.

Richard explains the challenges, and ultimately the successes, that have brought Bub’s where it is today and how his new Cambro products are making a difference.

1. What inspired you to get into foodservice?

“I have always had an interest in cooking and the food industry. During Covid, June 2020 while being out of work, my brother, some friends and I got into the food industry by starting our smash burger concept. We started as a pop-up after the loss of one of our closest friends, Rand Owens, who was also in the food and beverage industry as the owner of Mid City Pizza and Banks St. Bar in New Orleans. We wanted to continue his legacy and preserve a memory. We came together and brought the community together during a rough time for everyone. We were able to pop up at breweries outside during the pandemic and from there, the business exploded into what it is today.”

2. What do you love about your business?

“I love being able to work with friends and family, or as we say ‘Bub’s,’ and creating new friends. It feels like one big family, and seeing the business grow and being able to grow with people who enjoy working for the company is the best part of the job to me. Our staff is always saying how it’s the best place they have ever worked, and that itself makes it all worth it and makes me love it so much.”

3. What is the most interesting thing to happen to your business?

“The most interesting thing has to be how quickly it grew and became popular. Within a year of starting as a pop-up we had a brick and mortar on Banks St. in New Orleans and from there it gained even more popularity. We have been ranked the #1 burger in the city by The Gambit magazine, which is voted by the readers. That’s something we are very proud of and cannot believe how quickly it grew to what it is today.”

4. What is the biggest challenge you’ve had to overcome?

“The biggest challenge we have had to overcome I’d say is the quick growth and jumping into something that grew so quickly. It was a good challenge, obviously, but navigating the growth and building a staff was a challenge at first; when we first started, it was the biggest challenge. The long hours, not taking any pay, prepping out of our home kitchens, loading up our trucks and cars before we had a trailer when we first started, cooking in the Louisiana heat, etc.

I think it built us into what we are today. If we can do it then like that, we can do it however we need to. That challenge was a big stepping stone to where we are today: we have two locations in New Orleans and a food truck we have located at SageBrush bar in Austin, Texas.” 

5. Which Cambro products does your business rely on?

“The [Camshelving] racks we got are a game changer and I will never use any other. The Cambro shelving is great because of the quality of it and how easy it is to customize it to fit your needs. Plus, it’s easy to clean the shelves when they get dirty just by taking the shelves off.”

“We used CamSquares and Cambro Pan Carriers in our kitchen prior to the giveaway. I use the pan carriers for catering and offsite events. They work great because they keep the food fresh and warm and customers are able to take them and return them once done. Customers always rave about them.”

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