The restaurant industry is experiencing a dynamic surge, with new names constantly emerging and vying for attention. In this bustling scene, Super Taters (& More), founded by Jerry J. Bobb has successfully become a staple of that scene.
With its inventive technique and dedication to quality over quantity, Super Taters has captured a loyal customer base and achieved the impressive milestone of surpassing $5 million in revenue. This success story highlights the restaurant’s ability to deliver consistent, unique, satisfying culinary experiences that resonate with diners.
Super Taters’ journey from idea to a local fave to a successfully independently owned and operated establishment was no accident! Opened in April of 2014, Jerry has worked tirelessly to establish Super Taters as a staple in the community and now Jerry and his creation has been recognized on the worldwide level with the prestigious 2024 Global Recognition Award! The award is to recognize Jerry’s outstanding achievements in the business, restaurant, and hospitality sectors.
Story Behind the Success
Bobb’s path to culinary success did not come easy. With years of experience in various industries and working in several restaurants nearby, he took time to hone his culinary artistry and business acumen. In 2014, Bobb launched Super Taters in Scott, Louisiana, with a strategic vision and the passion to be consistently UNIQUE, and consistently DIFFERENT while steadily carving out his niche.
Bobb shares, “I wanted to be a businessman, but starting a restaurant featuring potatoes and other goodies was not my immediate plan. I knew I had skills, could cook, and was a creator. It turns out I was able to use my drive and passion for people and business to create unique but delicious, edible art. So, instead of being just a chef or a businessman, I focused on developing my culinary arts as an independent craft. This way, I could still have the same level of hands-on ingenuity and creative freedom as a painter or any other traditional artist when creating their works of art.”
Bobb’s concept for Super Taters was simple yet innovative: use the versatility of potatoes to create individually hand-crafted masterpieces to order edible. Part of the innovation was to allow the individual taste buds of his customers to inspire his menu! This led him to create his signature hand-crafted to-order super-sized stuffed baked potatoes as the centrepiece of his operation. Also featured on his menu are other fresh hand-crafted to-order delicacies like fresh salads, soups, hot sandwiches, burgers, and wraps … all original recipes developed by Bobb.
The menu at Super Taters also showcases regional specialties, including a unique twist on one of Southwest Louisiana’s most beloved dishes.. Gumbo! Bobb’s “Gumbeaux” Tater (spelled as homage to the cajun/creole roots of the area) features a buttery base of rich homemade “Roux” containing sausage, chicken, shrimp, or crawfish, crowned with crispy bacon bits and fresh chives.
Another standout creation is the Philly Tater, a savory combination of butter, tender roast beef, rich brown gravy, caramelized onions, sautéed bell peppers, melted mozzarella, chives, and bacon.
For sandwich enthusiasts, the crawfish melt offers an elevated take on comfort food. Bobb describes it as “an adult version of grilled cheese, featuring seasoned crawfish nestled between layers of cheddar and mozzarella, all grilled to perfection on wholesome wheatberry bread.”
“We wanted to create something different that would make people rethink what food could be,” Bobb explains. “An example is our ‘Plain Jane’ Super Tater that became an instant hit because it allowed customers to customise their meals and satisfy their cravings in a way they couldn’t find at any random place.”
This ingenious viewpoint has paid off, with Super Taters serving over one million customers and maintaining an impressive 4.5-star rating across various online platforms.
Leadership and Dedication to Quality
Super Tater’s success isn’t just about the food but also about using success to extend to humanitarian work in the community. Bobb’s strategic perspective on growth and personal customer engagement has been critical to the restaurant’s continued success.
The menu at Super Taters is constantly evolving, with seasonal specials keeping things fresh and exciting for regular customers. But Bobb’s innovation extends beyond the kitchen. Recognizing the changing restaurant industry, he has embraced technology to enhance customer convenience.
“We’ve integrated modern technology with apps for delivery, advance ordering, and takeout options, but maintaining face-to-face human contact is still very important,” Bobb notes. “It’s about adapting to our customer’s needs while maintaining our core values of freshness, quality, and consistency.”
In achieving these core values, Bobb emphasizes the importance of consistency. This commitment to consistency makes sure that customers can expect the same high-quality experience with every visit, regardless of when they dine or which menu items they choose.
Bobb recognizes that maintaining this level of consistency is crucial for building customer trust and loyalty, which have been critical factors in Super Tater’s success. To uphold this standard, he has implemented a rigorous quality control system throughout the restaurant. This procedure starts with the sourcing of ingredients and then moves on to staff training, preparing the dish, and presenting each dish.
Bobb adds, “We refuse to compromise on any element of the dining experience to ensure that Super Taters delivers on its promise of quality with every meal served.”
This approach has resulted in steady growth in an often unpredictable industry, which has led to building a loyal customer base. The impressive combination of culinary creativity and business savvy caught the attention of the Global Recognition Awards committee.
A Recipe for Industry-Wide Impact
The Global Recognition Award acknowledges Bobb’s impact on the broader restaurant industry. Through Super Taters, he proves that a niche concept can achieve mainstream success and has inspired other entrepreneurs to think outside the box.
Bobb mentions, “We’re honored to receive this recognition. But what excites me is the potential to inspire others beyond the food industry. If we can take something as mundane as baked potatoes and make it a gourmet experience, imagine what other culinary innovations (culinary and otherwise) are out there waiting to be discovered.”
Aside from the Global Recognition Awards, Super Taters is also featured in Nationwide (U.S.A) publications such as New York Weekly, Business Insider, and Economic Times and recognized as the “Best Restaurant” and “Best Baked Potato” by various industry bodies. Jerry was also included in prestigious publications like Marquis’s “Who’s Who,” highlighting its authenticity and originality in the industry.
According to Bobb, his distinct menu gets a lot of attention, but it’s his loyal staff and years-long relationships with his customer base that are instrumental to his longevity.
Despite his success, Jerry still works on-site daily to work with his staff. He does this because he feels maintaining success is a continuous quality control and improvement process. “We at Super Taters are always looking for ways to improve and innovate,” he says. “But at our core, we’ll always be the place that prioritizes QUALITY over QUANTITY. As long as hungry customers are looking for something different, we will continue to satisfy appetites and keep being unique, different, and innovative for years to come.”
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