I’d add that there is a difference between knowing how to run a restaurant business, and how to run a barbecue restaurant business. There is a reason old timey barbecue was basically built around butchers selling meat scraps, that was basically a little extra profit to help pay for fuel and labor. Regardless of how much revenue these joints bring in with $35/lb brisket and $6 sides, their margins suck balls because of high food costs, waste, labor, fuel. Add the stupidity of moving from a cheap trailer or shack to fancy real estate, a couple of bad days can flip your month into the red fast. Pecan Lodge was so good in the Farmers Market. The move to Derp Ellen has killed quality. I don’t know how they survive. Hurtado and Heim both seem hell bent on pushing their enterprises over the edge with new locations and expanded hours. Can Dayne’s support the move to Brix. Will Sunbird make it in bricks. There was a reason bbq was often a shack on the wrong side of town with a pit, a Coke box, and a rack of chips. Because they didn’t make much money. You want to make money sell breakfast (eggs and hotcakes).