{Noah’s Eat} 4Rivers Smokehouse – Bounty of Brisket

Barbecue - Tampa - review

To many, anything to do with barbecue (BBQ) is sacred. There are even entire TV shows and week long festivals dedicated to the subject! The arguments about who has the best BBQ invokes the Hatfield’s and McCoy’s….Eastern vs. Western North Carolina, North vs. South Carolina, mustard based vs. vinegar based, chopped vs. pulled, beef vs. pork. And it’s not lost on me that in some parts of the US the term barbecue is a verb, and in other parts it’s a noun! Pity some of the folks in the north who thought a Sloppy Joe was BBQ. I’ve eaten at countless BBQ joints all through the south, in Texas and even in California (where there are very few!).

Which brings me to 4Rivers, where I have a long and even personal history with, dating back to the first location on Fairbanks Ave in Orlando. John Rivers opened this location as a “Barbecue Ministry” in 2009, around the time we met. I was working on the Cheerwine soft drink brand, the official soft drink of Carolina BBQ. John was buying and bootlegging the nectar of the Carolinas down to Florida from our plant in South Carolina, before Cheerwine was available in the state. He was so dedicated to the BBQ experience; he even brought down the original formula, made with real cane sugar and in an old school glass bottle.  This was also a big differentiator in a state packed with BBQ restaurants.  The other aspect of 4Rivers that makes it unique is the amazing brisket, as virtually all BBQ joints in FLA are pork centric! Simply stated, 4Rivers has the best brisket I’ve had in all of Florida.

The 4Rivers experience is a delight. It is cafeteria like, where you order off the overhead menu.  The sides are equally amazing, many of these recipes from the mind of the owner, and all delicious. On this trip I had the brisket sandwich, collard greens and green beans. Love. The brisket is moist, the collards are seasoned and the beans are perfect. Oh, did I mention the on site Sweet Shop? Two words: Red Velvet. Seriously, everything in a 4Rivers location is made with care and the employees are genuinely glad to be there! You will be glad to be there too.

Introduction – Rita’s Franchisee

Restaurant franchisee

We caught up with Humza Chowdhry, an entrepreneur who, along with his wife, Annie, operates several Rita’s Italian Ice units in California.  He shared their restaurant franchising journey with us:

RRE: What are your professional backgrounds?

Humza: I’m a structural engineer and general contractor. (He founded H.C. Structural Engineering). Annie is a high school counselor.

RRE: How did you find out about Rita’s?

We learned about Rita’s after trying it down in Southern California.

RRE: What got you interested in Rita’s?

The taste, quality and uniqueness of the product.

RRE: How did you decide to purchase a franchise?

We fell in love with the concept, sold our home, and dove right in.

RRE: How many units do you operate?

We operate five units across California.

RRE: Where is Rita’s currently looking to expand?

Las Vegas, Nevada and Ventura County

RRE: How do you go about finding locations? Do you use a  commercial real estate broker?

We have a mix of software and use of brokers to help identify potential markets which would follow our successful store trends.

To find out more about owning a Rita’s Italian Ice store, visit www.ownaritas.com

Restaurants Can Still Earn Revenue without the Restraints of Fixed Real Estate

restaurant catering off site

If you own a restaurant or food service business that gives you the opportunity to offer catering services, there are virtually no limits to the number and types of events you can attend. You just have to be willing to think outside the box….and away from from your fixed restaurant real estate location.  

Rita’s Italian Ice of San Jose provides a stellar example of how a franchise can maximize their catering revenue. Shortly after opening the brick and mortar location, the owners sought community events at which to bring their food truck or set up a booth. But instead of limiting their options to events that were actively seeking food vendors, such as food festivals, they subscribed to the philosophy of “If you don’t ask, you’ll never know.”

The marketing team reached out to even the most unlikely events such as a dog festival and a vegan festival to see if the organizers would like to add a food truck to the event.

Here are just a few examples of events they have attended:

  • Bark in the Park

You might not think people food has any place at a festival for dogs and dog lovers, but this festival accepted a small number of vendors for the “human food” section. Numerous cities around the country host this event, so just Google “Bark in the Park” and see if you can find a festival near you.

  • Vegan festival

Many major cities host annual vegan festivals. Even if you are not an all-vegan establishment, bring what menu items you have that are vegan so that you do not miss out on the money-making opportunity. Being a vendor at a vegan festival will also help you reach a new customer segment who may not otherwise visit your restaurant.

  • Italian Festival

Is your food associated with a certain culture? Rita’s Italian Ice had no problem booking a spot at the local Italian festival (I mean, it’s in the name!), but if, for example, you are a boba tea franchise, you could look for local Taiwanese festival or partner with a Taiwanese Student Association event at a local college.

  • Night Market

Night markets are becoming increasingly more popular. They are basically farmer’s markets- only they are held at night and are usually more entertaining. There usually aren’t too many limits as to what you can sell, so they are ideal events for almost any type of restaurant concept.

  • Farmer’s Markets

Most farmers markets allow restaurant vendors, but be aware that some markets only allow you to buy a stall if you agree to commit to selling every week for several months.

  • Flea Markets

Many local flea markets also have a food section. Again, like the farmer’s markets, there may be a commitment clause when you apply to be a vendor, so be careful that you don’t sign up for something you cannot follow through with.

No matter what type of event is going on in your city, chances are they might be open to having you as a food vendor. It never hurts to ask, even if you don’t think your offerings are aligned with their event theme. For example, at the Mushroom Mardi Gras in Morgan Hill, California, not all of the vendors are mushroom-based; there is typical fair food like funnel cake and shaved ice. However, on the other hand, some very niche festivals like bacon festivals sometimes require you to sell bacon products (Can you easily modify an existing menu item to include bacon just for the event?).

To find events in your area, check out Eventbrite, your city calendar, Facebook, Eventful, Craigslist, Nextdoor, and your local newspapers.

Tips:

  • Look at past events to do a quick analysis to see what kind of vendors they have had or are missing.
  • Apply early, spots at popular events fill up fast.
  • Market your services to the event organizer by clearly explaining why having your business at the event would be beneficial- especially if there isn’t a clear connection between your product and their event.
  • Estimate your ROI. If the event doesn’t have a successful track record or is brand-new and charging high vendor fees, it may not be worth it.
  • Know what equipment you would need, such as electricity.
  • Have any necessary insurance forms/permits readily available.
  • Share the event on social media
  • Keep in touch with the event organizers after the event. You might be able to score priority sign up for the next year!