This book contains the detailed content and out-of-the-box ideas to launch a successful BBQ Restaurant Company. This business plan book provides the updated relevant content needed to become much smarter about starting a profitable BBQ Restaurant. The fill-in-the-blank format makes it very easy to write the business plan, but it is the out-of-the box ideas that will put you on the road to success. It features in-depth descriptions of a wide range of potential products and services, and a comprehensive marketing plan. It also contains an extensive list of Keys to Success, Creative Differentiation Strategies, Competitive Advantages to seize upon, Industry Trends and Best Practices to exploit, Helpful Resources, Actual Business Examples, Financial Statement Forms and Financing Options. If your goal is to obtain the knowledge, education and original ideas that will improve your chances for success in a BBQ Restaurant business… then this book was specifically written for you.
Joe Carroll makes stellar barbecue and grilled meats in Brooklyn, New York, at his acclaimed restaurants Fette Sau and St. Anselm. In Feeding the Fire, Carroll gives us his top 20 lessons and more than 75 recipes to make incredible fire-cooked foods at home, proving that you don’t need to have fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats. Feeding the Fire teaches the hows and whys of live-fire cooking: how to create low and slow fires, how to properly grill chicken (leave it on the bone), why American whiskey blends so nicely with barbecued meats (both are flavored with charred wood), and how to make the best sides to serve with meat (keep it simple). Recipes nested within each lesson include Pulled Pork Shoulder, Beef Short Ribs, Bourbon-Brined Center-Cut Pork Chops, Grilled Clams with Garlic Butter, and Charred Long Beans. Anyone can follow these simple and straightforward lessons to become an expert.
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Pellet Grills from all your favorites, Traeger, YOYO, inlcuding grill covers and grill grates!