Innovation is the key for any business to succeed. This is certainly true in the restaurant industry.
Restaurant and bar owners are faced with tough decisions everyday. Some want to cater to the college crowd with drink specials and others aim to please with live music. Then there are those who rely on their menu to draw customers. The bar and restaurant owners who can master all three are usually successful. For every Manhattan Lounge and University Pub, there is an Old Venice and a Rosey Baby.
Rosey Baby Inc. president Curt Crissey believes that being open to change is what has made Rosey Baby one of the most successful in the area.
“A lot of restaurants are changing things to keep people coming,” Crissey said. “The shares of the market are divided between so many businesses and to build you have to make changes.”
Rosey Baby has made changes for the winter and spring seasons. First, the restaurant’s normally pricey menu will welcome foods that are easier on the college students’ budgets. New menu items include Po’ boys, crab cakes, assorted salads, oysters Rockefeller, crawfish stuffed potatoes and various burgers and sandwiches. Rosey Baby also added a new balcony for the spring season.
Crissey hopes to attract the college crowd with the new balcony. “With this outside addition, you can look forward to live music outside when weather permits.”
Crissey hopes that the new changes will bring in the younger crowd but that it won’t clash with his current crowd. “I want to sell groceries and I don’t want to be a typical watering hole,” Crissey said. “I just want people to eat, drink, and have fun when they come here.”
Mississippi State student Phillip Pratt thinks that Rosey Baby will do well with the new additions. “I think that Rosey Baby has a good environment to eat or drink or do both and everything fits really nice,” he said. “I think they will do well.”