Central BBQ celebrates its 10th anniversary
By Idil Issak and Miriam Hegner/ MicroMemphis Reporters
April 10, 2012
Whoever said a hobby couldn’t become a fulltime job has never met Roger Sapp. He gave up his successful day job as vice president of finance for his love of barbeque.
After more than a decade of competing in barbecue cooking competitions and winning, Sapp and his soccer teammate Craig Blondis decided to put their money where their mouth was. They opened a barbecue joint in the old Tony’s Pizza building on Central Avenue.
“We did it all with sweat equity,” Sapp says. “We started smoking meat and creating our own recipes like we were in contests. We didn’t try to imitate other barbecue restaurants in town. “
And ten years later Central BBQ is going strong, checkered roof and all, and Sapp attributes this success to his continued devotion to the art of good barbecue.
“We cook slow, have our spices, our sauces, and 4 to 5 different rubs,” says Sapp. In one month the restaurant spends $5,000 on spices alone. “I don’t think any other barbecue restaurant does that.”
Central BBQ was breaking all the BBQ rules, and the restaurant took it one step further by choosing not to advertise in the usual way.
“We do word of mouth,” says Sapp. “ There are different ways to advertise: we do charity, tons of giveaways to churches and groups.”
“We also do Sports Talk Radio, because when you come here at lunch, 90 percent of the people you see are men,” Sapp explains. “They are our target audience - men from 20 to 50 years old.”
What also makes for a successful business is branding, and Central BBQ has solidified its place in the Cooper-Young culture, which is displayed in the restaurants tie-dye theme. Not only does it say "Cooper-Young", it helps to hide barbecue stains, Sapp explains with a smile.
Price is also a big factor that has helped Central BBQ succeed these ten years, especially in an eat local neighborhood like Cooper-Young. While many businesses were struggling during and after the financial crisis of 2008, Central BBQ was still doing good business by being able to offer an alternative form of dining out to its patrons, one that was more cost effective, but just as good.
“People still wanted to go out to eat, but couldn't afford expensive options like steak. At Central BBQ we have lower ticket prices and we are family and kid friendly.” With the average price for two to dine being $20, people continue to flock to Central BBQ.
Central BBQ was even able grow to two locations. The second one opened five years ago on Summer Avenue, and a new third location is set to open downtown near the National Civil Rights Museum this summer.
After ten years Craig Blondis is sure about what their biggest success factor was and still is. “We believed in our ideas 200 percent. You have to, to bring it to the public. I could have failed. It didn’t.”
April 10, 2012
Whoever said a hobby couldn’t become a fulltime job has never met Roger Sapp. He gave up his successful day job as vice president of finance for his love of barbeque.
After more than a decade of competing in barbecue cooking competitions and winning, Sapp and his soccer teammate Craig Blondis decided to put their money where their mouth was. They opened a barbecue joint in the old Tony’s Pizza building on Central Avenue.
“We did it all with sweat equity,” Sapp says. “We started smoking meat and creating our own recipes like we were in contests. We didn’t try to imitate other barbecue restaurants in town. “
And ten years later Central BBQ is going strong, checkered roof and all, and Sapp attributes this success to his continued devotion to the art of good barbecue.
“We cook slow, have our spices, our sauces, and 4 to 5 different rubs,” says Sapp. In one month the restaurant spends $5,000 on spices alone. “I don’t think any other barbecue restaurant does that.”
Central BBQ was breaking all the BBQ rules, and the restaurant took it one step further by choosing not to advertise in the usual way.
“We do word of mouth,” says Sapp. “ There are different ways to advertise: we do charity, tons of giveaways to churches and groups.”
“We also do Sports Talk Radio, because when you come here at lunch, 90 percent of the people you see are men,” Sapp explains. “They are our target audience - men from 20 to 50 years old.”
What also makes for a successful business is branding, and Central BBQ has solidified its place in the Cooper-Young culture, which is displayed in the restaurants tie-dye theme. Not only does it say "Cooper-Young", it helps to hide barbecue stains, Sapp explains with a smile.
Price is also a big factor that has helped Central BBQ succeed these ten years, especially in an eat local neighborhood like Cooper-Young. While many businesses were struggling during and after the financial crisis of 2008, Central BBQ was still doing good business by being able to offer an alternative form of dining out to its patrons, one that was more cost effective, but just as good.
“People still wanted to go out to eat, but couldn't afford expensive options like steak. At Central BBQ we have lower ticket prices and we are family and kid friendly.” With the average price for two to dine being $20, people continue to flock to Central BBQ.
Central BBQ was even able grow to two locations. The second one opened five years ago on Summer Avenue, and a new third location is set to open downtown near the National Civil Rights Museum this summer.
After ten years Craig Blondis is sure about what their biggest success factor was and still is. “We believed in our ideas 200 percent. You have to, to bring it to the public. I could have failed. It didn’t.”
Related:
The Memphis Business Journal about Central BBQ's new downtown location:
Central BBQ on Urbanspoon.com:
The Memphis Business Journal about Central BBQ's new downtown location:
Central BBQ on Urbanspoon.com:
Miriam Hegner/ MicroMemphis reporter
Miriam Hegner covers Development/ Residential/ Businiess for Micromemphis.
You can send her story ideas here.
Follow her on twitter ( @MiriamHegner ).
Idil Issak/ MicroMemphis reporter
Idil Issak covers Development/ Residential/ Business for Micromemphis.
You can send her story ideas here.
Floow her on Twitter ( @idilissak ).