Ribs and Corn on the Cob
Not here, no way!!
Many years ago, my entrepreneurial counterpart, my "partner in swine" if you will, and I were considering opening a new BBQ restaurant in the small southeastern town in which we lived. We had been collecting and developing what we had deemed the perfect recipes. This master collection had taken 5 long arduous years. We had also been at work developing unique flavors, sauces, and preparation techniques. After we were satisfied with our idea's and we were ready to dive headlong into restaurateur-ism, we decided to have an area study of the local population done, in order to better understand what the locals will be looking for in a dining establishment. This would help us to cull less desirable dishes thereby whittling the menu to a minimum amount of items, until a stable customer base had been established.
Our menu would include:Pork ribs, shoulder or butts slow cooked to an irresistible tenderness, and chicken. The menu would also include side items such as: Corn on the cob, potato salad, cole slaw and BBQ beans.There are more items but you get the idea.
We then hired a fact finding firm and commissioned them to find what these folks want from a "rib joint" then give us a detailed report. Many months went by, the firm collected the vital information and presented it to us. The facts were astonishing to us, we were at a complete loss when they told us our BBQ restaurant would be a miserable failure. We wanted to know why, after all, we had the best recipes for really good food, we just needed time to get it onto some taste buds. They said that the food was exactly the problem, "Nobody here will eat ribs or corn on the cob" the firm spokesman said. I said to him, " This is the southeast, people want ribs and corn on the cob". The firm spokesmen went into detail of the dilemma presented in this particular area of the world. They went on to explain, the local folks don't eat ribs or corn on the cob thanks to an absence of teeth. It seems that the majority of the population would love a new restaurant serving ribs, but dental depravity is king in the southeastern USA.
Our dreams shattered and our iron wills rusting and falling into devastation, I had another idea. I shared it with my "partner in swine", we began our recipe gathering and flavor development rituals once again. 2 years later we are ready to once again roll the dice. We opened the doors 5 years ago today, we are doing very well financially and sell 10,000 pounds of food per week. We built our customer base with unique flavors and service, thanks to the firm and their fact gathering. You are invited to come in and try our decidedly different food in Deliverance, GA. You'll find our modest restaurant on Chitterlings Ave. You can't miss us. Look for the sign, "At Sucking Soup, we bring it with a straw"!!!
