Episode 13 - "The Good, The Bad, & The Ugly Of Running A BBQ Restaurant" - September 2, 2021

[Clint Cantwell]

The good, the bad, and the ugly of running a BBQ restaurant, with Clint Cantwell, Meathead and secial guests:

• Jimmy Stovall, COO of Corky's restaurant group in Memphis (and QVC/HSN personality for the business's mail order foods), and
• Todd Johns of Plowboys Barbecue in Missouri and Kansas.

So your friends, family, and co-workers have told you that your BBQ is so great that you should open a restaurant or food truck. Now what?

While it sounds good on paper, running any restaurant is challenging enough with the bulk of them failing within the first five years. Couple that with the fact that hardly anything on the menu can be cooked to order with most meats taking 5-16+ hours to smoke and there is virtually no room for mistakes.