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How to start a Southern Pit BBQ restaurant

RESTAURANTS

Southern Pit BBQ is one of the best ways to get a taste of the south project task management. Every Southern state has their go to BBQ restaurant. Some of them use open pits and some of them use electric smokers. For the best electric smokers check the electric smoker guide and find what is best for you.

Building a Southern Pit BBQ restaurant will take some research. You will want to visit ones that have high rankings among customers to get a feel for the appropriate atmosphere. This can easily be done by searching for the most popular ones in your general area and then taking in the atmosphere and design themes and making something all your own.

Most Southern Pit BBQ restaurants have a theme. Such as route 66 or old cars. Some are table service, while others are counter service. You just have to decide how you want to set up your theme. Making your restaurant theme warm, friendly, and inviting is what will draw the customers in. Give them something to look at. But the food is the real trick to getting them to stay. It must be moist and delicious. Make sure that the meat is cooked to the right temperature and the sides are delicious. Having your own BBQ sauce recipe is always a good start. Some restaurants invent their own sauce while others use an already made store bought sauce. Whichever you choose is fine, but the custom made sauces tend to attract more customers for the unique flavor that you can’t get anywhere else.

Having the right equipment is essential to running a Southern Pit BBQ restaurant. One thing you will need is a smoker. You can locate the top rated smokers online and make an informed decision based on price and quality. Whatever style you choose is up to you, but make sure you get something with an affordable price range and the ability to handle the heavy work load. Another piece of equipment would be the open fire pit in the back for the grilled meats. This can be custom built by someone who specializes in open pits. Some restaurants put their pits right in plain sight so the whole restaurant can see what’s cooking and some of them put them in the back so you can’t see. It’s up to you how you want to lay out your restaurant. Deep fryers for fries and a stove for cooking sides is also a must. Making informed decisions on your equipment will save you money in the long run. So do your research and always consult other BBQ restaurant owners for what they find to be the best equipment. Remember they have been in the business much longer than you have and they have had their trials and errors so they are well versed in what’s good and what’s not.

Most important thing is to trust in your instincts to produce an award winning BBQ. As long as you have faith in your abilities to make a delicious BBQ then others will have faith in trying out your restaurant. Building a restaurant comes from the heart and without love thrown into every meal it can make or break you.