You don’t have to tell us, we already know what your secret dream is, friend…

One day, you’re gonna open your own BBQ spot.

Listen, all of us in the Dead Meat Society believe in your dreams. You are surely the next Famous Dave (real guy, by the way).

This week, we need to talk big business… Because it turns out it is possible to quit your tech job, open a BBQ restaurant, and hit 7 figures in revenue…

Just ask Salahodeen Abdul-Kafi of Kafi BBQ near Dallas:

(Drool warning: Do NOT watch that video if you don’t want to be sweating over how good the beef-bacon wrapped jalapeño looks…)

But here’s the thing, DMS crew: Starting up a restaurant is FAR more involved than having a great eye for backyard brisket. (Even though that is admittedly a real skill, bro.)

There are a few specific things Kafi BBQ has done to get to where they are…

NICHE BBQ

Halal. ‘Nuff said? Thing is, cooking up pork comes with wayy better margins for BBQ operators, especially right now with beef prices absolutely sky high.

But by limiting the menu to halal options only, these guys have pulled in a crowd that is loyal to their approach and will make for regular return clientele.

That comes with other perks like…

HIGH END DISHES

We’re not talking storebought chuck at Kafi. These guys are cooking up wagyu brisket.

And bread from scratch (not a slice of stale Wonderbread).

And fresh pistachio desserts…

Craft your menu to be unbelievably delicious, for a niche audience, with high-end ingredients, and boom: revenue opportunities.

RAW TALENT

Look at every dish he’s cooking up in this video. They look unreal. Matter of fact, don’t watch it if you’re even a little hungry…

If you’re going to open a restaurant, you’d better be a d*mn good pitmaster, friend.

WHAT’S YOUR BBQ SPOT GOING TO BE?

Look, we’re not trying to discourage your dreams of opening your own spot (we would never).

Quite the opposite. We want your restaurant to snag the next Michelin star. And in your acceptance speech (is that a thing?), you can thank us, of course…

We want you to do big BBQ business. If you want to get to 7 figures in BBQ sales, you may want to be able to answer these questions:

  • What’s the niche community you want to feed?

  • How are you going to put up dishes that have profit margin through quality?

  • What skills do you need to level up to get there?

The day you open your BBQ restaurant, you’d better let the whole Dead Meat Society know, because we will be there ready to cut the grand opening ribbon and celebrate with you.

What will you be serving up at your own spot?