Business of Barbecue is a two-day seminar that combines cooking barbecue for a restaurant or catering operation with classroom seminars discussing branding, marketing, PR, vending, and restaurant financials. We prep and cook ribs, chicken, brisket, and pork with an emphasis on holding and re-therming techniques. We’ve found that almost anyone can make barbecue that tastes great right off the pit. How you handle the meat afterwards is the key to serving great barbecue at anytime during the day. We share information about resources and suppliers, and you get to tour behind the scenes of two of our restaurants and our catering facility. This class is filled with information that will benefit anyone from a novice to an experienced operator. Remember, just one or two new ideas or ways of doing things can add thousands of dollars to your bottom line.