In the United States, certain dishes emerge as notable representations of regional flavors and preferences. One such example is the shrimp “po-boys,” a renowned sandwich originating from Louisiana. At Olde Tyme Grocery, situated in Lafayette, Louisiana, this traditional favorite has not only garnered significant local attention but has also become a substantial contributor to the eatery’s sales figures.

A Culinary Favorite: Shrimp “Po-Boys”

President Ross Murphree of Olde Tyme Grocery acknowledges the enduring popularity of the shrimp “po-boys,” revealing that these sandwiches constitute a notable 60% of the establishment’s total sales. Murphree emphasizes the importance of these sandwiches to the business, stating, “It keep us in business.”

Beyond its renowned shrimp “po-boys,” Olde Tyme Grocery has built a reputation for its catering services. The eatery extends its culinary offerings to providing meals for athletic teams at the University of Louisiana at Lafayette, where it efficiently prepares up to 1,500 bag lunches per day during the football team’s summer camp.

Production Efficiency and Demand

Behind the scenes, the staff at Olde Tyme Grocery demonstrates commendable efficiency in meeting the demand for their signature shrimp “po-boys.” Throughout the week, they craft approximately 700 sandwiches daily from Monday through Thursday, increasing to 1,000 sandwiches on Fridays.

Business at Olde Tyme Grocery experiences notable fluctuations, particularly during Lent, a period associated with increased demand. Murphree notes that during Lent, business activity doubles, with Fridays witnessing a surge in production, reaching up to 2,000 sandwiches. Each preparation session during this period involves a substantial quantity of Gulf white shrimp, totaling an impressive 600 pounds per occasion.