Operations

Texas’ famed Salt Lick tries a subscription service

The barbecue landmark will begin shipping products to the homes of patrons who pay a monthly fee.
salt lick
Photograph: Shutterstock

The Salt Lick, one of Texas’ most celebrated barbecue concepts, is adding a limited subscription service to complement its merchandise and mail-order sauce business. 

For a fee of $89.25 per month, 100 patrons will be mailed multiserving portions of Salt Lick’s barbecue specialties and selected merchandise items. Brisket, sausage, turkey and other meats will be fully cooked before being shipped overnight or for two-day delivery. 

The bundles will be sent every fourth Tuesday, beginning Jan. 14. 

The subscriptions will go on sale Friday. Salt Lick says it will field the sign-ups and handle fulfillment in-house.

The brand, which currently has four restaurant locations, already sells a wide array of products via its website. The items for sale range from cups to Salt Lick’s signature sauces and rubs.

Salt Lick’s flagship restaurant, located near Austin in the town of Driftwood, is a Texas landmark. Satellite units have opened in the main airports serving Austin and the Dallas-Fort Worth metro area. 

Restaurants have been experimenting with subscription services in their search for new revenue sources. Many have been health-oriented ventures that essentially serve as a weekly meal plan. Patrons pay an upfront fee to receive batches of meals on a regular basis. 

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

Multimedia

Exclusive Content

Financing

Pricing has driven restaurant sales growth for the past 2 years

The Bottom Line: Restaurant sales have grown for most of the past two years. But they haven't kept pace with menu price inflation, suggesting the industry is saturated again.

Food

Restaurants can learn some foodservice tricks from supermarkets

State of the Plate: Nancy Kruse, RB’s menu trends columnist, says grocers are stepping up their game, and restaurants need to keep up.

Financing

So you are opening a restaurant in a Walmart? Good luck with that

The Bottom Line: The retail giant is adding regional restaurant chains to its stores, giving them some key exposure. But there are some real drawbacks to pay attention to.

Trending

More from our partners