Barry’s Smoked BBQ | Application Preview
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General Information
Business Registration Number: 85-3869231
Location: Anderson, IN, United States
Length of Operation: 0
Number of Employees:
Annual Gross Income:
Annual Gross Expense:
Open to Loans: YES
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Funding Usage
This funding will enable me to purchase additional smokers required for the business, a possible food truck if necessary, and any necessary items/permits to help maintain and establish the startup of the business.
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Business Plan
Within the next five years, I plan on purchasing additional food trucks, or establishing an in-house location/restaurant if possible where I could hire additional employees to help run the business. I believe in not only the food I prepare but the ability to deliver a superior product based on the hard work and dedication that goes into smoking each individual piece of meat. The attention to detail, the time, and the overall appearance of the food is key to great barbecue. I believe in bringing people together in fellowship and sharing great food together. Furthermore, I strongly believe in giving back. Currently, my home church in Noblesville, Indiana , Crosspoint Church, has numerous events where food trucks are heavily utilized. With that being said, a partnership with them would allow me to take a percentage of the profits and give towards the continuing develop of the church whether it be in tithes/offerings, children and youth programs, mission opportunities, and their overall growth. Utilizing events in the surrounding areas in Indiana would allow me to give back to the veterans, frontline workers, police/firemen, and the less fortunate. With
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Self Identified Competition
Nerdy BBQ is a small startup out of Chesterfield Indiana along with Oscar Williams Smokehouse, and Bird’s BBQ. Each have their unique take on barbecue but many lack flavor, presentation, and consistency. If I’m cooking a brisket, or doing a rack of ribs, it’s my job to create a similar product over and over again that will leave the customers coming back for more. Food items that are served reheated is just something I cannot wrap my head around. It’s my job to serve the freshest ingredients possible and limit any reheating variables whenever possible. I also believe that each lack a good price point. Consistent barbecue is not cheap but it also doesn’t lack quality. Cheap barbecue is usually not good barbecue. What sets me apart from my competitors is attention to detail in every cook, dedication, presentation, overall freshness, and safety/quality. All of these components are not only essential in great barbecue, but a requirement for successful food in the service industry. My dedication to the craft is held to a high standard and I’m my own worst critic. The amount of time and effort that goes into creating great barbecue is hard to find but I believe I have the exact tools to succeed. Each piece of meat/poultry/fish, etc that is smoked , goes through a process. For each and every process, I assign someone to sample the cook. Based on their feedback, I often will start over from scratch or move forward with the recipe. When I feel like a large percentage of the individuals are satisfied, I will continue using those same principals in each future cook to master that specific item.
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