On Aug. 28, Raising Cane’s will be legal.
Thursday marks the 18th birthday of the Baton Rouge-based restaurant chain that began as a project of founder Todd Graves for a business plan writing class at LSU.
Both the class professor and the bank found Graves’ business plan for a restaurant that only sold chicken fingers impractical given the lack of variety and the already saturated fast food market.
Upon graduation, Graves had to work odd jobs including a commercial salmon fishery in Alaska in order to raise money. He was finally able to return to Baton Rouge and open the first Raising Cane’s on Highland Rd., now known as “The Mothership”, in 1996.
Cane’s has since spread across the American southeast and is still expanding. It still operates with the original menu, featuring different variations of the same five components: chicken fingers, fries, coleslaw, Texas toast, and Cane’s sauce.
“Really what I think is to our success is what hasn’t changed,” Graves said. “It’s the same chicken finger meal. It’s been the same quality from the get-go. We just believe in doing one thing and doing it well.”
Cane’s patrons agree that simplicity and consistency are the two biggest reasons to keep coming back. The straightforward menu makes it easy for customers to grab-n-go.
“They’re friendly, they’re fast and the menu is really easy. You don’t have to make any big decisions,” said digital advertisement sophomore Kolby Ledbetter.
“I just think they’re really good chicken fingers. They’re better than 99 percent of chicken fingers out there,” said LSU parent Barry Goldstein.
Mechanical engineering sophomore, Brandon Power disagrees.
“It would have to be the sauce. It goes on everything,” Power said.
Graves still makes a point to eat at Cane’s about twice a week to stay connected for quality control.
“You’d think I’d be worn out by now but I still really like it,” Graves said.
Graves’ future plans are to expand Cane’s westward across the United States and someday, internationally. After 18 years of company growth, Graves had some advice for young entrepreneurs starting from the ground up.
“First of course you need to have a good concept that works. Think of how hard it’s going to be to start a business and multiply by infinity,” Graves said. “You need to be aware how difficult it’s going to be so you don’t get discouraged. Then you can’t take no for an answer.”

Gallery • 4 Photos

Emily Brauner

LSU sophmore Brandon Power (left) and sophmore Kolby Ledbetter (right) enjoy a Cane's meal on Thursday August 21, 2014.