Delicious delights from the Velvet Ditch in Oxford.
What began as a vision tied closely to the Landshark crowd has expanded into Velvet Ditch, a
local hotspot built on crawfish, affordability, and community-first thinking. From the start, the
restaurant aimed to create an experience that extended beyond the walls of Landshark. An
early expansion allowed customers to eat outside, giving locals a spacious place to gather and
connect as a Rebel community.
Crawfish quickly became a business signature. With the owner, Jared Foster, operating crawfish
farms and selling own supply, the restaurant serves fresh crawfish at competitive prices while
maintaining quality control from farm to table. That same approach carries over to other menu
offerings, including oyster specials and rotating filet features – all priced with loyal customers in
mind.
Mondays and Tuesdays were noticeably slower, but the owners were intentional about keeping
employees working full schedules to avoid a 2 day pay cut. To address this, they designed a
two-phase strategy with the goal of balancing affordability with long-term sustainability.
Phase one introduced 50% off cover, helping drive crowds during game-day weekends and
other peak times. Phase two focused on Buy One, Get One Free deals offered on Mondays and
Tuesdays – 12 days a month. The goal wasn’t just to fill seats—but to remain busy during slower
days while protecting the long-term success of the business.
A major part of this strategy centered on rewarding loyalty. The owner set a goal for customers
to earn $25 worth of deals by their second visit – the cost of the membership. This effectively
covers the membership cost while encouraging repeat visits. The philosophy is simple: give
customers real value, along with diverse deals.
That mindset is reflected throughout the restaurant’s values. Families are welcomed with
thoughtful touches, such as free chicken tenders for a customer’s child. The menu offers wide
variety—everything except burritos and pizza—so guests aren’t locked into the same options
every visit. Regularly rotating specials give customers even more reason to return back to Velvet
Ditch.
The restaurant’s growth has been steady and intentional. When it opened, there were 11 nearby
competitors and food trucks; today, that number has dropped to four. Rather than chasing
trends, the business focused on consistency, community, and smart sourcing—farming their
own crawfish, simplifying operations, and building trust with customers.
The owner is quick to credit the people who made that growth possible. Without the Landshark
base, Velvet Ditch, and the loyal customers who supported the business early on, the restaurant
wouldn’t be where it is today. That appreciation remains at the heart of everything they do.
More than just a place to eat, Velvet Ditch has become a weekday staple, a family-friendly stop,
and a community hub—proof that thoughtful strategy and genuine appreciation for customers
can make all the difference.
