Smokey John's Bar-B-Que and Home Cooking - Restaurant Recovery Update - Open or Closed?

Restaurant Recovery Smokey John's Bar-B-Que and Home Cooking

In this Restaurant Recovery episode, Todd Graves visits Smokey John's Bar-B-Que and Home Cooking in Dallas, Texas.

Smokey John’s Barb-B-Que is owned by Brent and Juan Reaves.

Every year, over two-million people attend the State Fair of Texas in Fair Park, Dallas.

Because of the pandemic, there are no people or barbeque due to the cancellation of the State Fair.

Smokey John’s was opened in 1976 by Big John Reaves.

The restaurant is now run by his sons Brent and Juan.

Todd is here to help Brent and Juan keep their father’s legacy alive.

Smokey John’s is a family business.

Their dad started cooking in their backyard.

They’ve been learning and around the kitchen their whole lives.

When their dad opened the place in 1976, it became the place to be in Dallas.

Smokey John’s was not just a business for their dad, he created a legacy.

Sadly, their dad passed away on August 24th 2019.

When the Pandemic struck in Dallas, their business almost evaporated overnight.

Their sales completely plummeted from where they were.

They were losing around 50-55 percent of their business.

They always believed that somehow there was a way out.

Their staff means everything to them.

Their dad would never let anyone go, even during hard times.

They feel like they have to do everything they can for the restaurant.

If something doesn’t change, this could be the end for them.

Todd needs to figure out how to stop that from happening.

Juan says they are missing a whole connection with the community due to the Pandemic.

Todd arrives and wants to sample the top signature items from their menu.

He says that they have their cooking down and it is delicious.

Todd thinks that they can maximize their revenue potential with their barbeque sauce.

Todd knows he has to do everything in his power to help this restaurant make it.

They will have to work on marketing the restaurant to reach the locals.

It’s hard for the family to imagine Smokey John’s closing.

Brent says that Todd’s heart mirrors their father’s.

It makes them feel his presence in the restaurant right now.

By touring the restaurant, Todd gets to see how it operates from front to back.

They need to become an efficient take-out restaurant if they want to survive.

Juan says it is kind of daunting that the next few days can have such a big impact on their future.

He recognizes that they’re at the stage now where they need it.

Todd says that they have a lot of work to get done and he can’t do it alone.

Todd brings in Dominique Vitry to help him improve Smokey John’s marketing.

She won’t only be in charge of making sure their food meets our standards.

She’s also going behind their branding.

She will make sure the restaurant is always expanding its clientele.

Todd thanks Dominique for coming to the restaurant.

Dominique says she thinks they can bring in more of the feeling of the family.

This restaurant is a social gathering place and needs a homely feel.

They begin transforming the restaurant.

Their biggest challenge is to completely reinvent the interior space.

It’s the only way to save this restaurant and Smokey John’s legacy.

Todd says he cannot wait to show Juan and Brent what they’ve done.

Todd has set up curbside ordering for them so they can offer takeout.

Brent says that this is amazing and will allow them to continue serving.

Todd says he wanted to turn them from a dine-in restaurant into a to-go machine.

Juan says that this will be a game changer for them.

The to-go area looks incredible.

The sauce will now be bottled for them so they can upsell this alongside the takeout.

Todd is getting them set up in the Dallas airport with a billboard blitz all throughout.

Every day, even with the pandemic, there are about 110,000 passengers going through the Dallas airport.

It’s the busiest airport in the country.

Todd says they need to get this place reopened.

The staff gets to see all of the changes that they have made.

The staff is excited about the new Smokey John’s.

Todd says that he feels privileged to be a part of the Smokey John’s story.

Todd is so proud to be their friend and help them out.

Brent says he feels like a huge weight has been lifted off of his shoulders.

Todd has created so much momentum and motivation for them and their team.

Juan can’t wait to walk into the restaurant tomorrow morning.

Smokey john’s will survive the COVID-19 pandemic and thrive.

What Happened Next at Smokey John's Bar-B-Que and Home Cooking?

Smokey John's Bar-B-Que and Home Cooking is open.

Reviews are very positive.

The catfish and peach cobbler are big hits.

They described Todd's visit as a breath of fresh air and were working 90 hours weeks before the show.

Juan describes the makeover of the restaurant as everything they wanted.

No comments:

Post a Comment

Comments will be moderated prior to being published. Those with spam links, offensive language or of an offensive nature will not be published. All comments are the opinion of the commenter and do not represent the opinions of the website owner.

Don't forget to follow us on Facebook and Twitter