Running a 93 Year Old Business: How To Honor Tradition While Looking Forward, with Barrett Black

Barrett Black, fourth generation pitmaster at Black's Barbecue (est. 1932), joins us to discuss managing a family business across 4 locations with his dad and brother, how a $30 beef rib they thought would fail became a bestseller, how they predict price increases on meat products, and the challenges of honoring 93 years of tradition while staying relevant in an increasingly competitive BBQ market.You’ll hear:00:00 - 1932 Great Depression origins: How it started as a meat market with no refrigeration12:46 - "You must make a profit - it's your responsibility, not a nice-to-have"13:10 - From 1 to 3 restaurants in a month: "I had to learn to run a company, not just a restaurant"15:17 - Hiring process: Why they take 3-4 weeks minimum (even when it's painful)19:07 - Family business dynamics - “Are you asking as my father or as my boss?”34:03 - Trading beef futures: Why they watch what fast food chains do with brisket38:49 - The struggle to define your ideal customer 44:17 - The $30 beef rib gamble: "We thought we'd sell a few a day - it became our biggest seller"And so much more…Watch the YouTube Version of the Podcast hereIf you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now.  Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld