A local restaurateur is bidding for the top roti in town with his roti-specializing eatery.
Roti-R-Us opened its doors to East Flatbush in November 2013 as a walk-in takeout. Now three years into the business and now also an eat-in restaurant, the restaurant’s Guyanese-American owner says his bistro is a staple for many in the Caribbean community because he offers the real deal.
“There’s a lot of roti places in Brooklyn, but once people come into my business they won’t go anywhere else,” said King Persaud, founder and owner of Roti-R-Us. “We sell fresh roti that is made every day — not that stale stuff and we sell a lot of dishes that go with it.”
During a given week, Persaud who runs the restaurant with a staff that includes his 23 year–old son Brandon, says they produce dozens of fresh roti skin all day — so much he cannot truly calculate an exact number.
“I can’t begin to get into that because we sell a lot — we make a lot of roti everyday,” he said.
The eating house’s extensive menu offers a one-stop shop for anyone with a taste for Caribbean food. Despite its name, Roti-R-Us does not just sell roti even though that is the top selling food at the store. Customers can also buy jerk chicken, beef patties, chow mein, rice, and a variety of stewed meats. He also carries pastries imported from the Caribbean and has vegan-friendly options.
“We got a lot of vegetarian food,” he said. “If you walk in, there is something for you to eat. We don’t turn anyone away because we have everything.”
Persaud prides himself on using top notch products for his roti recipe in order to give customers a better tasting and enjoyable meal. He says setting this goal is an honest business model that keeps him and his customers pleased, and he also ensures that his employes follow it as well, he said.
“It’s the quality roti that they come for because we don’t use cheap products,” said Persaud. “That’s the instruction I give people who work here — there’s no scamming. Because once things start getting good, some people will start getting cheap and buy the flour cheaper — we don’t cut corners here.”
He says maintaining this honesty reflects the genuine patronage that even supports his brand outside of East Flatbush, which also led him to expanding to a dine in and sustain their business.
“I get customers from Staten Island and Far Rockaway,” he said. “A lot of customers were telling us to expand so they can stay and eat — just give your customers what they need because what you put in, is what you get out.”
Persaud sees a bright future for his business, and possibly another expansion of it with a different type of setting.
“I hope it’ll grow into a better and bigger establishment because we’re trying to push it,” he said. “Maybe somewhere with a bar and more upscale restaurant pushing the same products, different atmosphere.”