quote:Originally posted by Tom:
They are also running their cater and restaurants by cell phone.
Also good,to see Todd up and kickin'.
Glad to be up and kickin'. Taking delivery of a new cooking rig next week to replace one that got stolen last month. (Anybody in the south with a trailer mounted cooker, watch it very carefully. The police say they are disappearing at an alarming rate.)
Tommy is fortunate to have an incredible staff. He apparently takes his restaurant staff to events on a rotating basis, and the experience shows. My waitress today, that I questioned at length BTW, knew more about the prep and cooking of BBQ than most restaurant owners I've met recently. And she knew the equipment they used and the wood, etc. If I could imagine having a staff like his, I might consider opening another restaurant.
Another table heard me asking all of my questions, and they mentioned that they remembered Tommy from back in the early '90's when he'd go to nearby Martinsville Speedway and sell ribs in the parking lot with just a pull behind cooker and a cooler. They seemed to have a lot of hometown pride in his success, now with two restaurants. He's doing it right for sure. Nice, clean, well run restaurants, and apparently a vending business doing well too.
I'm signed up to do chicken and ribs at Charlotte in May for the NASCAR race, so I hope I can do it as well as Tommy, since this will be my first venture into vending in many years.