I wish I had the answer to this. The food you served yesterday out of a makeshift small kitchen is of a quality that I would be stunned if not commercially viable at a profit. I simply cannot imagine a scenario where that brisket, ribs, pulled pork, brisket grilled cheese, pimento cheese, greens, potato salad and fried okra cannot be sold at a profit while shithole places like Luling City Market at the corner of Richmond and loop 610 turn out literally some of the worst excuse for "bbq" on the planet and have somehow made it for 25+ years. How can this be? How can, and I like these people but their que is terrible, Charlies BBQ make it, and there not be a market for exceptionally cooked artisan bbq and sides? I simply refuse to believe this can happen. The correct answer is obviously, location and real estate terms that allow for a place to thrive. Quality of food sometimes has nothing to do with it. it still baffles me. then again, I am part of the problem as I frequent Molina's near my house simply because it is near me house. It isn't terrible, but no way it is good either. it is 1/4 mile from my house, it is fast, and it has tequila.