Differentiation. Positioning. Potential. It’s what has helped Rib Crib define America’s image of barbecue.

What is better about Rib Crib?

• We serve mouthwatering-good barbecue each and every time.
• We don't pay "lip service" to giving great service. 
• Our casual, full-service format is preferred by a wide range of customers.
• It's full service but the ticket times and the prices are fast casual.
• Rib Crib is well-positioned in a segment where there is room for growth.
• We have succeeded in many markets, across seven states.
• The barbecue is world class but so are the burgers, sandwiches, wraps, salads, wings, catfish, sides, appetizers and desserts.

How do we sell it?

• Two strong day parts, seven days a week
• Cut & serve expo format creates rapid table turns.
• Dine-in, Carryout, catering, lunch and dinner all create revenue.
• Catering doubles as great “word of mouth” marketing to get new customers.
• Effectively marketed “To Go” customers.
• The power of All-You-Can-Eat Ribs on Tuesday evenings creates a third, midweek, “blowout" sales day.

What is good about the investmet?

• Food and Labor in corporate units averages 57.5%.
• Converting former restaurant buildings, leasing in-line retail or leasing end cap space all work with our concept. Rib Crib has successfully converted buildings of many different national restaurant chains.
• Average unit volumes in Corporate restaurants of $1,375,000+
• We make a detail earnings claim.