Restaurant BBQ Production Program (REAL Q)

Introduction

Want to offer real, hardwood-only BBQ without building a smokehouse behind your restaurant? The Q makes it possible for a restaurant to produce BBQ in a permitted commercial facility using our 10’ Lang wood-fired smoker—then serve it at your own location.

How it Works (simple)

Your restaurant becomes an operator at The Q (Tier 2 or Tier 3 + Smoker Add-On).
You schedule production blocks in advance.
You provide the meat and ingredients (your inventory, your labels, your control).
Your restaurant may hire a pitmaster/production manager (your employee/contractor) to run smoker operations during your scheduled time.
You transport and serve/sell BBQ at your restaurant.

Why restaurants like this model

No buildout and no long-term lease for a separate facility
A path to offer BBQ as a special, weekly feature, or steady menu item
Production done in a permitted shared-use facility
You keep control: your recipes, your inventory, your pricing

What “REAL Q” means

REAL Q = 100% hardwood. No charcoal. No gas assist. Low-and-slow smoke done the old-fashioned way.

Important note

The Q is a production facility (not retail) and is not open to the public. Customer pickup happens at the restaurant, not at The Q.

Next Step

If you own (or know) a restaurant that wants to add hardwood-smoked BBQ, contact us for a fit check:

Expected weekly volume (starting point: 6–12 butts/week)
Proposed cook day/time window
Holding/transport plan (hot hold or cool/reheat)
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