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 | Bad Bob's BBQ |
Business Type
FranchiseMin Liquid Capital
$75,000 to $100,000Total Investment
$125,000 to $250,000Required Net Worth
$150,000Number of Units
12In Business Since
2001* For Current Info See:
Franchise Disclosure Document
Overview
There are two dimensions that make a restaurant a truly remarkable
dining experience. One is the atmosphere. Now in the world of BBQ, at
least, it can be tricky to please everyone's tastes. Most BBQ
restaurants find it difficult to appeal to your "hardcore,
hole-in-the-wall, hometown, loyal juke jointers", and your "mother of
three needs to feed her kids something besides pizza if only there were
a place to get BBQ ribs and my feet didn't stick to the floor" type
customers at the same time. Yet Bad Bob's BBQ restaurants are renowned
for just that, and people all over the country are beginning to see
what it means to visit a Bad Bob's. If the smell of championship
quality smoked ribs and chicken doesn't hit you from the street, then
the twang of Memphis blues and the bold red and black decor will
certainly grab you right as you open that door. The Bad Bob's mascot,
with his snarling grin, just about sum it all up.
After you've got them seated the other dimension, of course, is the product itself. Now here is something everyone agrees on. We have adapted our best recipes from the competition circuit and are able to produce a high quality item that is worthy of a Memphis in May judges palate. For most of your crossover boys, your everday patron eats nothing quite like a grand champion winning pork shoulder that has been smoked for ten hours. Our revolutionary process, however, allows amazing control and consistency of our food as it cooks in a computer controlled smoker overnight. What's more is that we provide all rubs and sauces on the side. Try to find a BBQ joint confident enough to serve their food undoused and unseasoned. What they call the status qou, we call having something to hide. And although we have our methods in the kitchen, our customers have found our rubs and sauces to compliment everything from potato chips to eggs, hence the Bad Bob's Hot Sauce motto: "It's not just for breakfast anymore."
The point is, owning a Bad Bob's is more than just a lucrative business opportunity, it's the ability to become involved in an establishment you can be proud of; the type of place people talk about. We are quickly becoming the hometown hangout and supper quick pick up for BBQ fans everywhere
After you've got them seated the other dimension, of course, is the product itself. Now here is something everyone agrees on. We have adapted our best recipes from the competition circuit and are able to produce a high quality item that is worthy of a Memphis in May judges palate. For most of your crossover boys, your everday patron eats nothing quite like a grand champion winning pork shoulder that has been smoked for ten hours. Our revolutionary process, however, allows amazing control and consistency of our food as it cooks in a computer controlled smoker overnight. What's more is that we provide all rubs and sauces on the side. Try to find a BBQ joint confident enough to serve their food undoused and unseasoned. What they call the status qou, we call having something to hide. And although we have our methods in the kitchen, our customers have found our rubs and sauces to compliment everything from potato chips to eggs, hence the Bad Bob's Hot Sauce motto: "It's not just for breakfast anymore."
The point is, owning a Bad Bob's is more than just a lucrative business opportunity, it's the ability to become involved in an establishment you can be proud of; the type of place people talk about. We are quickly becoming the hometown hangout and supper quick pick up for BBQ fans everywhere
Products & Services
A
fire proof glove waves through a cloud of smoke as a man peers into a
dark object. He bravely reaches in and produces a perfectly smoked pork
shoulder -- still sizzling like a comet come to earth. A grin creeps on
his face, as he knows he's created a monster. Every rack of delicious
baby-back ribs was perfectly moist and each arched bone was alive with
a deep smoky red glaze. As the judges "oohed" and "aahed" over their
succulent supper, they had no idea they were about to bite into the
meanest tasting BBQ in West Tennessee. This was slow smoked -- with a
volatile combination of herbs and spices; injected with sauces that
defy imagination and incubated to the sound of muffled mid 70's classic
rock as it emitted over the loudspeakers of a Memphis in May cook-off.
After a few years and some big wins on the competition circuit, he had meticulously perfected his recipes and word soon got out about the monstrous taste of this championship BBQ. It wasn't long before Bad Bob was back in the lab etching out a way to bring the same level of attention and quality to slow smoked pork in the restaurant atmosphere. The answer was a computer controlled smoker that can regulate the cooking process even while you sleep. Gone are the days of BBQ by convection oven, prepared a few hours before you arrive. These are championship quality Boston Butts cooked for nearly half a day. This isn't dry chopped pork doused with smoke flavoring and a vinegar based sauce, these are hand pulled portions of tender Boston Butt. With a bottle of Bad Bob's Special Sauce and Bad Bob's Hawg Rub at every table, you've got access to a unique compliment that's perfectly blended to accentuate your BBQ euphoria. Of course, it stands so well on it's own we ask you to try your first bite of Bad Bob's bare. Be careful, it might bite you back...
After a few years and some big wins on the competition circuit, he had meticulously perfected his recipes and word soon got out about the monstrous taste of this championship BBQ. It wasn't long before Bad Bob was back in the lab etching out a way to bring the same level of attention and quality to slow smoked pork in the restaurant atmosphere. The answer was a computer controlled smoker that can regulate the cooking process even while you sleep. Gone are the days of BBQ by convection oven, prepared a few hours before you arrive. These are championship quality Boston Butts cooked for nearly half a day. This isn't dry chopped pork doused with smoke flavoring and a vinegar based sauce, these are hand pulled portions of tender Boston Butt. With a bottle of Bad Bob's Special Sauce and Bad Bob's Hawg Rub at every table, you've got access to a unique compliment that's perfectly blended to accentuate your BBQ euphoria. Of course, it stands so well on it's own we ask you to try your first bite of Bad Bob's bare. Be careful, it might bite you back...
Training & Support
BadBob’s has a complete training staff. Our staff provides both pre opening assistance
and onsite training. Franchisees are required to attend training classes for 5 days at one
of the BadBob’s stores. On opening our staff will stay with you for 5 days to get you off
the ground. We currently have a full line of DVD & CD training available, as well as
manuals. Additional training available. Food Cost and Menu Development for your geographical area. Franchise Location: We assist in site selection.
Food, Beverage and Paper Products: We assist in providing you with approved vendors for our products as well as meeting with the vendors in your area.
Full Line Point of Sale support for cash register and back office reporting.
Equipment Purchasing: We provide assistance in finding both new and used equipment.
WEB SITE Development: We have a complete in-house staff to help design and host your personal store’s website. www.badbobs.net
DVD training cd’s on cooking procedures available for in house training.
Full graphics/advertising department to help outline ads, radio ads and TV commercials.
Why Bad Bob's BBQ?
BadBob’s currently has 6 locations in the TN and KY areas with new locations coming
aboard. BadBob’s started franchising in June 2002 and has become an overnight success.
BadBob’s utilizes special computerized cooking techniques to help reduce labor cost.
BadBob’s also uses specialized point of sale software and hardware to help control your
store.
That’s right, we take the labor out of barbeque. Our specialized bbq cookers are programmable giving the same great results time after time, also reducing the cost by not having to have a pit crew to work them. Simply prepare the meat and load per our instructions then hit the button. The next morning the bbq is waiting to be sold.
That’s right, we take the labor out of barbeque. Our specialized bbq cookers are programmable giving the same great results time after time, also reducing the cost by not having to have a pit crew to work them. Simply prepare the meat and load per our instructions then hit the button. The next morning the bbq is waiting to be sold.
