This buffet-style Texas barbeque concept is recognized for its hickory-smoked meats basted in a secret sauce. The lineup includes ribs, beef, chicken, sausage, ham and turkey, accompanied by home-baked hot rolls, spicy condiments and homestyle sides, such as fried okra, pinto beans and coleslaw. The rustic Southern-style décor matches the menu. The concept was created by Chris Carroll, with the first store opening in Northern Texas. Parent company Spring Creek Restaurants is still family-held, operating throughout Texas in mostly freestanding buildings with seating for at least 200 guests.
|2009 Systemwide Sales ($000)||$33,000,000*|
|YOY Sales Change||8.2%|
|2009 U.S. Units||29|
|YOY Unit Change||7.4%|
|2009 Average Unit Volume ($000)||$1,200,000*|
|Future 50 Year||2010|