And let me add that I compete in a little bit different segment. I wont ever claim to have the best of anything, that's a hard thing to do. My goal is to execute solid products that people like, I work the hardest on making people feel at home, i deal in relationships, I know people's names, I talk to their kids, I make them feel like they are at home. I make a pretty solid burger, I'll put my bar food against anybody's but I'm not a chef and there is always someone doing it different or better. There are very few that work the crowd better than me and there are very few that will try harder to make sure you enjoy the visit more than I will. I'm a pretty easy owner to access because I am here every day and given the chance to fix things I fix things. If people dont want their problem fixed and just to gripe on the internet about it I really dont want them as a customer anyway. Alot of operators are kinda done with kissing the arse of malcontents. They just dont have time to grease the squeaky wheels, it's easier to spend your time finding guests that like what you offer and it's probably a better use of your time as well.

And let me add that I compete in a little bit different segment. I wont ever claim to have the best of anything, that's a hard thing to do. My goal is to execute solid products that people like, I work the hardest on making people feel at home, i deal in relationships, I know people's names, I talk to their kids, I make them feel like they are at home. I make a pretty solid burger, I'll put my bar food against anybody's but I'm not a chef and there is always someone doing it different or better. There are very few that work the crowd better than me and there are very few that will try harder to make sure you enjoy the visit more than I will. I'm a pretty easy owner to access because I am here every day and given the chance to fix things I fix things. If people dont want their problem fixed and just to gripe on the internet about it I really dont want them as a customer anyway. Alot of operators are kinda done with kissing the arse of malcontents. They just dont have time to grease the squeaky wheels, it's easier to spend your time finding guests that like what you offer and it's probably a better use of your time as well.

And let me add that I compete in a little bit different segment. I wont ever claim to have the best of anything, that's a hard thing to do. My goal is to execute solid products that people like, I work the hardest on making people feel at home, i deal in relationships, I know people's names, I talk to their kids, I make them feel like they are at home. I make a pretty solid burger, I'll put my bar food against anybody's but I'm not a chef and there is always someone doing it different or better. There are very few that work the crowd better than me and there are very few that will try harder to make sure you enjoy the visit more than I will. I'm a pretty easy owner to access because I am here every day and given the chance to fix things I fix things. If people dont want their problem fixed and just to gripe on the internet about it I really dont want them as a customer anyway. Alot of operators are kinda done with kissing the arse of malcontents. They just dont have time to grease the squeaky wheels, it's easier to spend your time finding guests that like what you offer and it's probably a better use of your time as well.

It’s pretty simple actually… If you’re limited on warmer space to properly hold proteins and keep them hard for service when you’re limited on the capacity of food that you could potentially sell each day. If you’re limited on cooler space to keep food cold prior to cooking then you’re limited on the capacity of food that you could potentially sell each day. We operate out of a 1500 square-foot building so we are incredibly limited on our capacity and potential output however we cook about 70 to 75 briskets each day which is a lot for the space that we are in. Expanding to 7k sqft in little elm soon

Dont take my comments personally, I merely mean that the bbq industry seems to be the only place that gets away with it. And numerous ones do it. The rest of us in the food world would get killed for it. When I open the doors at 11am I gotta feed everybody that shows up till about 11pm. Hell or high water everybody that shows up eats, it's just the nature of the beast in my segment.

We all barely survived the bait wars of 2008 and 2009 between the tornado and the rattlesnake. We don’t need no static between the burger and brisket crowd.