Sharing the Secrets of Success

Alumni of the E. J. Ourso College of Business are known all over the world, but one alumnus in particular has been trailblazing through the Louisiana culinary scene. 2022 Hall of Distinction inductee Brandon Landry (BS Management, ’01) took a break from managing an impressive restaurant empire to return to campus, where he spoke with the students in Commercial Transactions for Accountants (BLAW 4203) taught by Lee and Cynthia Bloch Distinguished Professor James Fargason.

Landry, who is best known as the co-founder and former CEO of Walk On’s Sports Bistreaux, outlined his journey as a restaurant entrepreneur, including more recent ventures such as Smalls Sliders and Supper Club, discussing the intricacies of commercial transactions and the merits of using Limited Liability Companies to achieve success, whether it be in the restaurant business or a different enterprise.

“[I was impressed with Landry’s] commitment to providing the best services in order to maintain customer loyalty by actively listening and making customers feel valued,” said student Joyce D. Murugi, who is expected to graduate with a BS in Accounting in December 2024.

Landry joined the LSU men’s basketball team as a freshman walk-on, where he learned a “team before self” mentality, the importance of every team member’s value, and that recognition as a player doesn’t dictate how hard you work. As his college career progressed, he realized that sports might not be the only place to utilize this mentality, and later made it a cornerstone of his entrepreneurship efforts.

“The session was very insightful, especially the lessons in persistence to further your cause, confidence in yourself, passion for your people, and excellence in your service to your customers,” said Fargason.

Landry was formally inducted into the E. J. Ourso College of Business Hall of Distinction in October 2022 in recognition of his significant career successes and contributions to the Baton Rouge and Louisiana business landscape. He stepped down as CEO of Walk-On’s Sports Bistreaux the following spring – 20 years after the chain’s founding – to pursue new entrepreneurship opportunities, by which time Walk On’s had grown to 75 locations across 13 states with an average annual sales volume of $5 million per restaurant.

“I love being able to go back and inspire the next generation who are all sitting in the same seats I sat in when I was at LSU,” Landry said. “They were a great group of young minds with a lot of great questions and some very introspective insight into what the future of business looks like. I will always try to make it a priority to give my time back to the minds of the future.”