Ground-Up Smokehouse Build

The condition.

A pit, a slab, and no program. No menu, no recipes, no purchasing, no crew, and an opening date already on the calendar.

What was built.

Culinary development, menu, purchasing architecture, recipes and SOPs, kitchen hiring, the pit program, and opening execution.

What had to connect

The menu, smoker capacity, purchasing and staffing were developed as parts of the same opening. Recipes and procedures gave the crew a defined way to produce the food.

What the work demonstrates

Building a barbecue program requires more than a cook schedule. The product specification, order guide, prep work and service plan all have to describe the same operation.