Slow-smoked BBQ is becoming a hot restaurant trend in Europe. Diners love the unique and smoky flavors of the American South. Sure, you can get a little electric Bradley Smoker, throw it in your kitchen, and call it barbecue, but that is not true BBQ. Your customers will soon choose authentic BBQ restaurants to dine at which cook the right way.
Getting a high-quality commercial smoker is the first important step, and you are on your way to great BBQ. But the next step is to make sure your staff are properly trained by an expert skilled at cooking authentic American BBQ. You can have the greatest smoker in the world, but if the cooks are not properly trained to use it, the concept will probably not be successful.
Whether you have a Yoder Smoker, ProQ commercial smoker, or another brand, we can help you! We are able to put you in contact with some of the most skilled BBQ Pitmasters from the USA and Europe. They are willing and able to come to your restaurant (whether it be for a week or a month), and properly train your staff to put out incredible food. By having this expertise in your kitchen, it helps accelerate your rate of success overnight, gives you credibility, and puts you on the BBQ map.
Contact us to help you find a consulting solution for your restaurant!