BBQ Buzz
-
How to Open a Restaurant: A Simple Guide for Aspiring Restaurateurs
Do you have a great recipe that everyone rants and raves about? Maybe you are the one responsible for all the main dishes at the family get togethers. Now you... -
Scaling Up Without Losing Flavor: Tips for Growing BBQ Operations
Scaling a BBQ operation doesn’t mean leaving your brand, identity, and flavor behind. It means finding smarter ways to preserve it. With Ole Hickory Pits, pitmasters gain the tools and confidence to grow their business while staying true to the smoke, the craft, and the customer experience that built their brand. Whether you're expanding to a second location or increasing production for catering and retail, these tips are worth checking out.
-
Determining the Best Smoker for you!
Ole Hickory Pits was established in 1974 with a clear objective: to help you barbeque at your best. Fast forward nearly half a century, and we're still committed to that mission. To bring you the very best, we offer a diverse range of products and services, with our smokers taking center stage. With over 20 different smokers to choose from, the question remains: which one is the perfect fit for you?
-
Doc’s Smokehouse
Doc’s Smokehouse has four locations in Indiana, Illinois, and Wisconsin. They are proud to support their community and they work hard to cook up quality BBQ. Doc’s operates on eight... -
CTO Smoker Opens Door for Menu Creativity + Smarter Business Model
“When we first opened the restaurant,” Hirschberg said, “we had a small cabinet smoker to do certain items like sausages and occasionally a ham or pork shoulder. Bbq was not really apart of our repertoire until about 3 years ago, when Alex from Ole Hickory Pits reached out and asked if I wanted to purchase a CTO.”
