BrandonBBQ
Knows what a fatty is.
So thank you all for posting on this. My wife and I have been building a house since October so I've only been perfecting the process and working on marketing.
Here's where The Smoke & Swine Co. is currently.
I'm a tech & marketing guy by trade, study business and accounting religiously, and make the best BBQ in town.
My biggest hurdle has been finding someone that I trust that knows their way around a commercial kitchen and can also keep us compliant.
A good buddy of mine not only has $$$ to invest, but also worked in a kitchen for 14 years and ran it for the last 4 of those. He also brings some menu items I never would have thought of but are going to absolutely kill it. Hes originally from Bolivia and lived in Miami/South Florida for a long time. So we're going to do a Hispanic fusion BBQ joint. Being in the midwest, we're not married to any specific "type" of 'que and I really like the options of ways to serve it.
- Business registered
- Comissary agreement being signed in the next 30 days
- working on being exclusive provider of food for a golf course here
- 12 events in 2019
- 2 events completed, and 6 on the books already starting in May ranging from 30 to 400 people in 2020
- purchasing the trailer and other equip in April
Still a TON of work to do but it's definitely happening. Will update more as we progress.
Cheers yall!
Sent from my SM-G950U using Tapatalk
Here's where The Smoke & Swine Co. is currently.
I'm a tech & marketing guy by trade, study business and accounting religiously, and make the best BBQ in town.
My biggest hurdle has been finding someone that I trust that knows their way around a commercial kitchen and can also keep us compliant.
A good buddy of mine not only has $$$ to invest, but also worked in a kitchen for 14 years and ran it for the last 4 of those. He also brings some menu items I never would have thought of but are going to absolutely kill it. Hes originally from Bolivia and lived in Miami/South Florida for a long time. So we're going to do a Hispanic fusion BBQ joint. Being in the midwest, we're not married to any specific "type" of 'que and I really like the options of ways to serve it.
- Business registered
- Comissary agreement being signed in the next 30 days
- working on being exclusive provider of food for a golf course here
- 12 events in 2019
- 2 events completed, and 6 on the books already starting in May ranging from 30 to 400 people in 2020
- purchasing the trailer and other equip in April
Still a TON of work to do but it's definitely happening. Will update more as we progress.
Cheers yall!
Sent from my SM-G950U using Tapatalk
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