Pappas Restaurants has several ways to please the palate. The company owns and operates more than 60 restaurants encompassing more than half a dozen different casual dining concepts, including Pappadeaux Seafood Kitchen, the Tex-Mex flavored Pappasito's Cantina, and Pappas Bar-B-Q. Its casual-dining spots are located primarily in Texas, with additional – more... units operating in a half-dozen other states. Pappas Restaurants also has a couple of high-end Pappas Bros. Steakhouses, as well as Pappas Burger gourmet hamburger joints. The family-owned company was started by Chris and Harris Pappas in 1976. The brothers also own 10% of Luby's and head the executive team of the Houston-based cafeteria chain.
After several years of fairly aggressive growth, Pappas has slowed expansion of its restaurants. The chain is primarily focused on maximizing profitability at its existing locations as its various concepts compete with national chains.
In addition to its stronghold in Texas cities such as Austin, Dallas, Houston, and San Antonio, Pappas Restaurants operates in Arizona, Colorado, Georgia, Illinois, New Mexico, and Ohio. – less
Pappadeaux Employer Reviews
Server (Former Employee), Richardson, TX – January 29, 2014
Server (Current Employee), Arlington, TX – January 6, 2014
Server (Former Employee), Dallas, Tx Lombardy Lane – October 21, 2013
Server (Former Employee), Dallas, TX – October 15, 2013
Host (Former Employee), windy hill – October 9, 2013
Working at Pappadeaux
What are the average starting salaries, bonuses, benefits and travel requirements like at Pappadeaux?
What do you like best about working at Pappadeaux? Are there any gre...
Every business has its own style. What is the office environment and culture like at Pappadeaux?
Are people dressed in business casual, jeans and t-shirts, or full-on sui...
Do you work at Pappadeaux? How did you find the job? How did you get that first interview?
Any advice for someone trying to get in?
What do you think - will Pappadeaux grow fast? Are they expanding their staff? How does Pappadeaux stack up against the competition?
It's always hard to know what to expect when going in for that interview -- and preparation can make all the difference. What is the interview process like at Pappadeaux?