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In Reply to: Re: Hiring a Pitmaster for BBQ Restaurant in Tulsa, OK posted by Branden on January 23, 2011 at 15:01:45:
Read my post below...under Tiffany's post.
Tell me what you understand and what you don't, or disagree with. There is a lot more to deal with than your white chef's hat...not saying you can't do it, but the demographics of the location have a great deal to do with a successful operation. It takes a team effort, owner, cooks, staff and they have a great menu every day that makes the customers want to come back. A great BBQ restaurant will live or die by the consistent quality of customer satisfaction.
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