Running A Family Barbecue Legacy

Send us Fan MailA family restaurant can feed a town, but it also ends up raising it. We’re joined by Carrie West, third-generation owner of The Spare Rib BBQ in Farmington, New Mexico, for a candid talk about what it takes to protect a legacy while stepping fully into modern small business ownership in the Four Corners. From the early days of the shop to taking over “for real” with payroll, taxes, and nonstop responsibility, Carrie explains how the job changes when the risk has your name on it. We get into the practical side of running a successful barbecue restaurant: ordering and inventory, equipment upgrades that reduce stress in the kitchen, and why staying consistent matters more than chasing constant change. Carrie also shares the mindset that keeps her steady when the cooler breaks or the day goes sideways, plus the leadership lesson many owners learn late: your mood sets the tone, and your tone becomes the culture. Along the way, we talk customer service and community support, watching families grow up as regulars, and the “country wisdom” that keeps the team grounded in roots and gratitude. Carrie also hints at future plans, including the possibility of a pickup window, while staying committed to the same clean dining room, friendly service, and quality food people remember when they come back home. If you care about family-owned restaurants, restaurant management, and what makes local businesses last, hit play, share this with a friend who loves BBQ, and leave a review so more people can find the show. Be sure to follow or subscribe!  And, if you're a local business owner who'd like to be featured - or know someone whose story should be told - get in touch at [email protected] show is brought to you by Strategic Horizons Consulting (a division of Ken Collins Marketing).Support the show