New Beginnings

Editor’s Note

As I stood waiting for my bags at the carousel, having just arrived in my new home of New Orleans, my six-month-old daughter caught the attention of a friendly local. The woman came over and, hearing that I was a brand new transplant, began regaling me with the wonders of her city.

“New Orleans is incredible because people think of it as a big city, but it’s actually more like a small town,” she said. “It’s really tight knit and family oriented, but we also really know how to have fun. You’re going to love it here.”

Almost five years later, her words came to mind as I was putting together this issue. Inside, we take a closer look at two big businesses: Creole Cuisine Restaurant Concepts and Plush Appeal. Each focuses on one of the great loves of New Orleanians: food and Carnival. They are also both family businesses. Together they perfectly encompass this city’s passion for food, family and fun. It’s no wonder they’ve found success.

Being that this month heralds the start of Carnival season, Biz also took the chance to spend some time with Ed Muniz, the force behind the creation and continued success of Endymion, known for both our city’s largest parade and after party. This year Endymion celebrates 50 years of throws and thrills.

In a fun example of how everything and everyone seems connected here, Endymion will debut a new float this year, Club Endymion, a replica of the Superdome. And who is responsible for the incredible ever-changing lighting at the Dome? The Solomon Group, our choice for Great Offices this month.

Finally, as this new year dawns, ’tis the season for resolutions. Whether yours is to eat better, make better financial decisions, improve your etiquette or finally get a company website up and running, we’ve got you covered.

And if you’re looking to try and win back some of the money you spent over the holidays at Harrah’s, check out our back page where we give you a sneak peek at where your dealer was trained.

Happy New Year and Happy Reading,



Categories: Hospitality, The Magazine