Dear Prospective Franchisee,
First, let me thank you for considering a Fat Jack’s BBQ franchise. There are a lot of franchise opportunities out there today, but none of them are as exciting or as unique as what we have to offer at Fat Jack’s BBQ. With that in mind, I’d like you to ask yourself the following question:
How many pizza parlors, sub shoppes, cheesesteak places, donut shops, hamburger joints and Chinese restaurants are out there today??
ANSWER: There’s one on just about every corner, right??
Now, ask yourself THIS question:
How many BBQ restaurants are out there??
ANSWER: Not too many, Right???
Now that we’ve cleared that up, go back in time for a minute. How many times have you let a "true" ground floor opportunity pass you by, only to realize later on what a H U G E mistake you made? You beat yourself up over and over again because you didn’t take a chance when you should have. You continue watching others get rich instead of you. I know how that feels, because I have been in your shoes many times over the years. Now is time to look another "true" ground floor opportunity in the eye!!
My lifelong passion for great BBQ began a long time ago, as a young boy, in Philadelphia, of all places. I was always fascinated by cooking and what goes on in the kitchen. Since I was 11 years old, I insisted on manning the grills at every family BBQ, picnic and get-together that we had. As I got older, and better at this grilling and BBQ thing, it was inevitable that I wound up in the restaurant business, even passing up an opportunity to become a Dentist.
Throughout all my years in the restaurant business, I traveled all over the USA, for both business and pleasure, but traveling and eating my way through the "BBQ belt" (Memphis, Kansas city, Texas, The Carolinas), was always my favorite travel itinerary. I noticed that most of the BBQ restaurants out there were "Mom & Pop" operations, owned by very colorful local characters, who really did know what they were doing when it came to making BBQ. These operations ranged from roadside shacks and grills to 8000 square foot restaurants. It was then that I came to the realization that there was a need for an outstanding BBQ restaurant chain.
I started asking questions and picking the brains of some of the best Pitmasters and BBQ aficionados from all over the country. In some cases I didn’t get too far, because all of their recipes and smoking techniques were closely guarded "secrets." I was grateful to take what I could get from whomever would talk to me about BBQ. I paid special attention to how customers reacted to some of the greatest BBQ they had ever tasted. They couldn’t get enough!! Even though I sampled some of the best BBQ in the country, deep inside of me, I knew I could do it better, MUCH better in fact, and more efficiently. So the journey began!!
After several years of R & D, and much trial and error, long hours and countless sleepless nights, I finally came up with the right combination of meats, rubs, spices and sauces, which turned into the recipes that Fat Jack’s still uses to this day. Apparently, all of the efforts, the trial and error, the research (yes even the long hours and sleepless nights has paid off in a big way. As of today, Fat Jack’s BBQ has won more than 125 local and national awards, grand championships and state championships for ribs, shoulder, brisket, chili, wings, sauces and more. It has been an incredible ride!! A ride which will continue for many years to come.
More important than all the trophies and awards, is the fact that at Fat Jack’s, we have a fun, working environment. Yes, it can be demanding at times, but we also believe that there must be a balance between work, family and quality of life. At the end of the day, though, you will be able to sit back and say "WOW," what a great job we did today. That to me is extremely satisfying.
No decision to go into business for yourself should be taken lightly, and the outstanding ground floor opportunity that Fat Jack’s BBQ is presenting to you should not be taken lightly either. I will make you this promise. When you open up your own Fat Jack’s BBQ restaurant, you will be in business for yourself, but you will not be in business by yourself. Our team of BBQ and operations experts will be there to hold your hand every step of the way, from site selection to unlocking your doors for the first day of business, not to mention smoking the best BBQ in the country. We will be there for you and support you every step of the way along the road to success and beyond.
Fat Jack’s BBQ is a "true ground floor opportunity". Fat Jack’s BBQ is a very unique concept, and is poised for nationwide growth and success for many years to come. Now is the very best time to jump on the Fat Jack’s bandwagon, and take advantage of this truly exciting situation. Don’t let another success story pass you by again.
Thank you for taking the time to read this letter and looking into owning your own Fat Jack’s BBQ restaurant.
Sincerely
Glenn A. Gross
CEO/President and Pitmaster
FAT JACK’S MISSION STATEMENT
At Fat Jack’s BBQ, we take our guests, our franchisees, our employees, and our BBQ seriously. All of these components must mesh each and every day, to ensure great food, great service, sales growth and profitability.
At Fat Jack’s we strive to be the best at everything we do. Our goals are simple and easily attainable. Our Mission statement speaks for itself. If we all work together, each and every day, we will realize all of our goals and beyond. We take our guests, franchisees, employees, and BBQ seriously. All of these components must mesh each and every day, to ensure great food, great service, sales growth and profitability. |
