re: Chef Rob OUT at CCBBQ

Agreed it gets it off my chest .....ahhhh

That's the purpose of a business.

There needs to be some middle ground, of course.

Stella! Was phenominal, but not sustainable. I think everyone on this board hated that chef too. He should have made an account to have people kiss his arse.

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Is that what this board has become ? Screw the food, drinks, and atmosphere let's critique the books.

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I've never been involved in a restaurant operation to know the inner workings, but we've all acknowledged on here that the food was great, but obviously something wasn't working on the business side.

Sucks to hear there wasn't enough consideration given to operations, if what is true about the smoker operation and short time to opening.

A nice buildout is great, but if the food is on point, it doesn't matter to me if it's a hole in the wall or trailer.

I was never consulted on the building of the smokers....I was the Pitmaster... what a joke. I wasted a year and lost all my recipes for nothing.

(no message)

did that guy used to work at Johnson rice?
he's just the money man right?

if so chef rob I'm not at all surprised that there was friction
no doubt in my mind that anyone who cared about quality would butt heads with him

Blue Oak
La 23
Short list I know

Both use electric and gas assisted pits. Those propane tanks are a Bword when it comes to efficiency. I was burning a small forest every week.

You have non-compete clause ?

LA23 uses charcoal and wood. Stumps Smokers. Did you see a propane bottle?