I consider Louis Ochoa one of my best friends in Slidell, and he is such a smart businessman that I like to have a sit-down once in a while. We always find plenty to talk about in terms of business, and to kick around so much going on in our city.
Even though he is a faithful reader of The Slidell Independent and consequently sees pretty much everything each Thursday, I always have a little for the conversation since I usually tell him about things that didn’t make it into print. Yea, it can be pretty interesting since I do get around.
On the other hand, I like to hear about his varied business interests since I’m still a newer businessman who needs to learn more about the business side of running this paper.
He not only owns NOLA Grill, but is also owner of Pinewood Country Club’s restaurant, bar and other amenities like the pool and tennis courts, but his vision several years ago to build a brand new wedding and events building in Slidell has proven to be genius.
The Sadie Jane, located right on the 10th tee box of the Pinewood Country Club golf course, is one of the most popular wedding locations in the entire Southeast Louisiana and Gulf Coast region. It continues to get ranked among the “best wedding locations” in the Southeast.
As if that isn’t enough, he recently added another wedding and events site to his list of businesses when he purchased The Villa, and he has, let’s just say, a “few” rental properties.
Not much seems to surprise him when it comes to business, but he admitted he was stunned to see NOLA Grill fill to capacity on Valentine’s Day.
It’s not that the food isn’t good there, because it is, but Louis is the first to admit “it’s not exactly thought of as your romantic night out kind of place.”
But there it was on Feb. 14 evening and the crowd showed up. Louis jumped into the kitchen to cook, a place he began his career when he was with Copeland’s, and somehow they managed to get it all done for a surprisingly successful night.
For anyone who owns a restaurant, these have to be the hardest days ever. Not only are most of them suffering with the hiring shortage that has hit most businesses of all kinds, but the unbelievable inflation that has taken over this country—currently at the highest level in 40 years—might be harder on restaurant owners than anyone.
Louis told me that between staffing and food costs, “this is the hardest it’s been in my 35 years in this business.”
He said that almost every time he turns around there is an increase in food, and it’s not like restaurants can run out and change their menu at the drop of a hat. Anyway, they really DON’T want to raise prices, but I’ve heard from many of them in Slidell who said they have reluctantly had to do it a bit.
So if you end up at a Slidell, locally-owned restaurant and notice prices are a little higher than you remember, have some understanding. These owners are not trying to raise prices just to make more money—the things going on at the federal level of this government have forced small business owners into a very difficult situation. And I think we have all seen plenty who actually didn’t make it through the mandates and business lockdowns.
Just when they were beginning to see the COVID effects slowly fade, although far from gone, inflation hammers them from another side.
I know guys like Louis are determined to stick it out, and regardless how many businesses the guy owns, he is the type to jump in and work in any way his employees need. It’s probably why he has had great success most of his life, and it’s why we need to support these kinds of locally owned businesses.
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Here is a heads up to a story for next week’s edition that I think you will find interesting, and is actually an interview I’m really looking forward to doing.
I’m interviewing NAMI head Nick Richard this week about the mental health effects that are now getting more attention than ever, especially for our children, due to the masks forced on them for the past two years.
For that matter, we’re starting to see more information come out about the overall decisions made by government officials on this entire COVID matter, and it is downright alarming.
Make sure and get your copy of the paper—early.
Kevin Chiri can be reached by e-mail at kevinchiri@gmail.com.