For generations, the Mandola family has been at the heart of this heartbeat—welcoming diners like old friends, passing down recipes like heirlooms, and proving that something magical happens when family and food come together.
Their story is not just one of survival in the competitive restaurant industry but also one of inspiration. It’s a testament to how generational ownership, hard-earned values, and little Italian and Cajun seasoning can build an empire spanning decades and inspire the next wave of family entrepreneurs.
Why Family-Owned Still Matters
For the Mandolas, being family-owned isn’t just a label—it’s their legacy. “It’s what we do,” says Dominic Mandola of Ragin’ Cajun. From cousins and uncles to daughters and sons, every family member has played a role in building and supporting each other’s ventures, and that continuity has created something more profound than a business: a bond with their community. Customers have become regulars, and regulars have become family. “We feed generations of families, ranging from four to five generations,” said Johnny Carrabba, whose restaurant lineage stems from the same Mandola tree.
Pride in maintaining a family-centered approach is also a cultural aspect. “Our Sicilian ancestors arrived in America with almost nothing,” Carrabba added. They were probably at the bottom of a cargo ship, carrying little more than a dollar and determination to build a better life. Their grit laid the foundation for everything we do today.”
The Rewards and Challenges of Running a Family Business
Few things are more rewarding than building a life alongside those you love. “The biggest reward has been working with my father, Luke B. Mandola. Sr., founder of Ragin’ Cajun,” said Dominic Mandola. “He was my mentor, my idol. As a child, I watched how he connected with people and poured his soul into his food, and I wanted to be just like him.”
However, the family-run model comes with its own set of challenges. “Everyone’s involved, and sometimes it’s hard to escape,” they admit. “We don’t always agree. Family members may have different management ideas, and we must decide what’s best for growth.”
In addition to the universal pressures of labor shortages, supply chain chaos, and the devastating impact of COVID-19, the Mandolas’ continued success has become even more impressive.
Adapting Through the Years
When Ragin’ Cajun opened its doors 50 years ago in 1974, the menu was humble: po’boys, gumbo, red beans, and rice. Today, a full Cajun kitchen serves boiled crawfish, fried, grilled/boiled seafood, and authentic Southwest Louisiana-style cuisine.
The food has changed, but the values remain the same. Dominic of Ragin’ Cajun states, “I started working in the restaurant around 16. After receiving my Bachelor of Science in Hotel and Restaurant Management from the University of Mississippi and a Culinary Degree from the Art Institute of Houston, I started learning the management side of the front and back of the house alongside my dad. He taught me to connect with customers, value our employees, and take pride in every plate.”
That pride is being passed on through Dominic’s four children, Dominic Jr. (15) and Ryan (16), who have worked catering jobs and some busboy shifts, learning the business from the ground up. His daughters Anna (10) and Gia (13) dream of managing Ragin’ Cajun someday and carrying on the family legacy.
A Community Bond that Endures
The first Mandola restaurant to open in Houston, Texas, was Ray Hay’s Po-boys by Luke B. Mandola, Sr., and Frankie B. Mandola in 1974, which became Ragin’ Cajun in 1980. Ragin’ Cajun is still located at the original location at 4301 Richmond Avenue. Since then, the Mandola family has built a legacy with many different restaurants, such as Carrabbas Italian Grill, Grace’s, Mia’s Table, Damians Cucina Italian, Vincent’s, Nino’s, Mandola’s Deli, and Ciro’s Italian Grill.
The Mandolas’ newest restaurant, Ragin’ Cajun Spring Branch on Wirt Road, symbolizes their enduring relationship with Houston. “We’re so appreciative of the community’s support in making this a success,” Dominic shared. Ragin’ Cajun celebrated its 50th year in business in September 2024.
Their loyal customer base spans decades, but so does their staff. Ragin’ Cajun has multiple staff members who have been with the restaurant for over 25+ years.
Their philosophy? Treat staff like family. “We’ve been fortunate to be in business for over 38 years,” said Carrabba. “Some of our team members have been with us for 20 or 30 years. That kind of dedication is rare. We’re still here because we’ve stuck together.” Dominic shares a similar story for his staff at Ragin’ Cajun, “Many of our staff have been with us for over 25 years. We consider our staff one of our most valuable assets.”
Carrabba believes that family businesses foster loyalty, not just from guests but also from employees. “Turnovers kill a business. We created generational employees. That’s how we’ve thrived.”
What the Mandolas Teach Us About Endurance
The Mandola family has built more than a few restaurants. They’ve built culture. They’ve proven that when business is an extension of your family, the lines between service and love blur in the best way.
Their success lies not in secret sauces but in their values: a generational commitment, a passion for people, and a refusal to forget where they came from.
And they’re not alone. Joseph Mandola works alongside his father, Frank, at Mandola’s Deli. Ciro Lampasas, another Houston restaurateur, runs a thriving family business alongside his wife, three children, and parents, who are still involved in the kitchen. The formula? Family first. Community always.
In an era when corporate franchises dominate the dining landscape, the Mandolas remind us why family-owned businesses matter. They serve more than meals—they serve memories, tradition, and heart.
