My dad used to tell the story of how when he was a boy growing up in New Orleans during the great depression, his mother would send him to the corner grocery on Mondays with a silver quarter* to buy ingredients for dinner.
His instructions were to buy a pound of red beans, a pound of rice, some salt pork and a loaf of French bread. Often the grocer would throw in some “Lagniappe” (that’s New Orleans lingo for a little something extra) in the form of a slab of fresh butter scooped right out of the barrel in which it was churned.
Dad repeated this story often to me and my sisters and it stuck with us. Although you can no longer buy dinner with a quarter, when doing business with any of us you always get a little some thing extra – some Lagniappe.
And that’s what drives my business. A little something extra.