In this episode of the Restaurant Operator Podcast, host Mandy Detwiler, editor of QSRweb and Pizza Marketplace, talks to Craig Haley, president of barbecue brand Smokey Mo's TX BBQ.
The brand launched in 2000 to fanfare from local residents and has 20 restaurants across central Texas with several more under construction.
"We're just getting started spreading barbecue out to the rest of the world," Haley said.
With Texas such a barbecue-competitive state, how does Smokey Mo's compete in a saturated market?
"I think for us, it's really about just caring about the product, so we're a neighborhood barbecue," Haley said. "We're a smaller format barbecue than a lot of the other chains that are out there. We're more similar in size to, really, some of the craft barbecue locations, and what we do is we're incredibly consistent. We have a training process and recipes, and we're not relying on one person's expertise. We've really learned how to get the understanding of how to create the barbecue and spread it out to our store managers and our cooks and pitmasters and cutters in the store."
To learn more about how Smokey Mo's creates its tasty barbecue and how it operates, listen to the podcast above. Don't forget to subscribe to our YouTube channel.
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