The practice
The work has to hold after we leave.
Smoke Line builds barbecue and restaurant operating systems: purchasing, production, recipes, training and the controls that keep them in use.
Built from operating roles
Colby Brownlee.
Twenty-one years in professional kitchens, from Central Texas pits to multi-unit barbecue in the Carolinas, plus two barbecue businesses of his own.
The work has included daily brisket controls across five units, a smokehouse built from the ground up, and production for a concert and event environment with capacity above 4,500.
That experience shapes the practice. A recipe needs a yield and a portion. A par needs a count. A smoker needs a production schedule. A new cook needs instructions another person can verify.
Colby answers directly and leads the site work.
See the operating workHow the practice works
Measure. Write. Put it to work.
The first engagement establishes the operating picture. The $3,500 Audit covers Observe and Assess. It produces measured yield, true portion cost, ranked findings and a fix list with owners.
Systems, training and implementation follow under a separate scope. The team learns how to run the controls and how to teach them to the next person.
Start with the Audit.
One property. Two weeks. Half a day on site. A written report and findings review.
The Operating Audit