Member Spotlight: The Best Stop Carencro

1. Give us a brief history of your organization. 

Family has always been important to the Cajun people who call South Louisiana home. It’s not uncommon to still see many small businesses in the region that are operated by third or fourth generation family members. The Best Stop followed this great tradition when opening their small supermarket in 1986.

Robert Cormier and Lawrence Menard had a straightforward goal when they created The Best Stop. The mission was to provide the best specialty meats in Louisiana while creating a brand that their families could be proud of. Thirty years later, it’s clear that the mission has been a success.

Today, The Best Stop not only serves the local community in and around Scott, they also provide their award-winning meats to grocers, food distributors, online shoppers across the country, and now franchising their brand.

2. What would you tell the rest of Acadiana makes you special?

The one thing that make us special is God and family being our foundation. Along with being voted the best boudin in Acadiana for years.

3. What are you most proud of?

We are extremely proud and blessed to be a part of a business that provides the best boudin, and specialty meats in Louisiana. While creating a brand that their families could be proud of for generations.

4. Where do you see your organization in 10 years? What are your plans for the future?

We see ourselves acquiring more franchises in Louisiana and the south in the next 10 years. For the future we would like to have as many franchises as possible.

5. 1A is making an impact as we take an active role in improving the community we live in. Our members are making an impact, too! - What does impact mean to you? How is your company making an impact?

In our future line of work, the very first thing that comes to mind is - what will customers leave our store (or stores) with? Will it be just boudin and specialty meats?  Absolutely not, they will leave not only with their bellies full, but served well. Served beyond just everyday lunch, dinner or breakfast. Served with compassion, a smiling face, and treated like family. Every day we have to remember we never know what someone is going through. Your face, tone, and the way you serve others could be detrimental, or it could be full of light. We very much want to ‘impact’ with the light.

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