A little over twelve years ago, Bret Chandler had a vision - a vision of serving great food at a fair price in fun surroundings that families could enjoy. With a tremendous amount of hard work, belief in his idea, and a little luck, Bret's vision became a reality. Today, with 28 restaurants open, one undergoing pre-opening training (scheduled to open next Monday), and six more in various stages of construction, it’s safe to say we've come a long way since our Grand Opening on May 11th twelve years ago! The first Rib Crib, a remodeled abandoned house, had no fryer, so the side items were beans, potato salad, coleslaw, and potato chips. The meat selection was a little less extensive consisting of chopped and sliced brisket, spare ribs, hot links, Polish sausage, bologna, and ham. Tuesday night's special was marinated chicken breast - until we ran out! Barbecue sauce was served in ramekins with handles; the back door was a screen door; all dishes were washed by hand (sometimes until the wee hours of the morning); uniforms didn't exist; menus were printed on red cardstock with raised black lettering; pink, green, and blue sheets were the precursor to the DCS; operating hours were 11:00 AM to 8:00 PM in the winter (we stayed open an hour later in summer); and our marketing slogan was, "Better eat it because you can't beat it!" Congratulations to Bret and thanks to every Rib Crib employee - past and present. If we've come this far in twelve years, who knows what another dozen will hold! Rib Crib. Where Bold Began.
Rib Crib Barbecue News and Press Releases
This article has been read 1783 times.
Would you like to own a Rib Crib Barbecue Franchise?
For more information about becoming a Rib Crib Barbecue Franchise owner, including a franchise overview, start-up costs, fees, training and more, please visit our Rib Crib Barbecue Franchise Information page.
Updated Recently