Parkway Bakery and Tavern

 

Jax Nix started in the restaurant business one month before Hurricane Katrina hit New Orleans. He recalls, “When I went into the restaurant business I really didn’t know about restaurant equipment. I shortly learned that the equipment I bought was not what I needed and placed in the wrong spot.”

 

Jay was planning to get rid of his appliances when Katrina hit. “I said, you know, I bought all this stuff, but if I had my way I would throw it all on the street. I would buy the right equipment, and I’d put it in the right place. And guess what? That is exactly what happened.”

 

Hurricane Katrina flooded Parkway Bakery and Tavern and ruined everything inside, including his equipment. However, Jay saw this as an opportunity to start again. Jay says, “Not often can you start a business, let it run for a year and a half, then close it and get the opportunity to restart.”

 

The storm taught Jay about the importance of resiliency and planning for the unexpected.  “It was inconceivable that something like that [Katrina] could happen. The threat of that exact same thing happening today is not mind-boggling, it’s conceivable.”

 

Jay and his team have now developed plans and procedures for emergencies. Jay’s contingency plan stresses the importance of people, community, and communications. Jay says, “It’s all about the people. Products can't communicate, but people can. So it’s about making everybody feel comfortable, talking to them about the event, and letting them know that everybody is here for each other to help out.”

 

Although Jay always tries to think positively, he cannot ignore the hardship that Katrina caused.  “There was a sanitation issue especially for restaurants. Some restaurants had six feet of water, so you had to contend with mold, electrical hazards, and contaminated water.” 

 

When asked about his decision to rebuild the restaurant, Jay spoke of his desire to continue a New Orleans tradition. “Parkway is an iconic business going back 100 years. It just needs to be here.”