re: Chef Rob OUT at CCBBQ

I have no inside info, just my observations after going to CCBBQ 5 or 6 times. Chef Rob apparently wants to operate an old-school bbq haven where when everything is sold the place closes, not matter if its 12:30 or 4:30. No issues with that, except.......

The investors/owners built a big restaurant with an ABO permit and a FULL BAR and a large private event room. I have a very little bit of experience with both the restaurant industry and commercial development in general, but its enough to confidently say the following.....there is no way they can recoup the initial investment and make money without: 1) being open for dinner at least 3 nights a week, 2) selling a lot of alcohol (which you need happy hour and dinner to do), and 3) hosting a lot of private event is your event space.

Even since they opened I was waiting for them to find the middle ground of great food and being a full-service, lunch/happy hour/dinner restaurant. Obviously there are other places in the city that pull this off (The Joint, Frey, Blue Oak, etc.) so it can work. But I guess it didn't happen here.