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.
| Location | Arlington, Texas |
|---|---|
| 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 |
*Technomic estimate
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