What It’s Like to Open a Barbecue Restaurant in the Middle of a Pandemic

Good news: Garren and Kelli Kirkman of Jon G’s Barbecue finally realized their dream of opening a barbecue restaurant this year. Bad news: the restaurant opening was in the middle of a global pandemic with all of the social distancing and protective measures that go along with that. A little over three months into their dream, I reached out to Garren and Kelly to see how the first few months have gone.

How has the reception been the past 3 months or so after opening your long-awaited brick and mortar?
Pretty humbling to say the least. It blows our minds when people from all walks of life start lining up to eat our food. From local Anson county natives all the way to people from Texas and beyond, we truly feel so honored to get to do this week to week in our own building.


What were you able to learn from your three soft openings in June and July?
Those soft opening days were crazy and hectic, but we knew that we needed to train our staff that had never worked on the food truck before. 

It was also a goal of ours to help people understand how the line would work and make the wait seem like more of a party than a wait at all. 

The biggest thing (more from a business perspective) was to dial in our ticket times. We wanted to be very similar in the food truck times, but still engage in our customers with conversation and a welcoming atmosphere. Amazingly, every week, be it a $10 ticket or a $300 ticket it is still a 1-3 minute turnaround. 

What are some of the unexpected things you didn’t realize you’d have to do as part of running a restaurant? 
Well, food truck life is definitely not for the faint of heart. It prepared us in ways that we didn’t even know we needed until we opened the restaurant doors. It felt like a relief and a dream to have our own space to cook in. It is nice to not have to drive ourselves to where we are serving worrying about flat tires, generator issues, praying the food stays put in the trailer while traveling and serving in 107°or 30°. 


Changing gears, how early have you been selling out each Saturday?
The earliest was 3:30, but on average around 5:00 pm. Sometimes what we have on special, Brunswick Stew for example, is sold out by noon. We did Pork Chops on special (which we thought were phenomenal, by the way) that we were giving away at the end of the night. Sometimes it’s just a gamble.

What’s been the most popular menu item?
Overall, brisket continues to take the top spot, but we sell double (sometimes triple) the amount of sandwiches in the restaurant versus the food truck days.

Any plans for opening outside of Saturdays in the near future?
We’d love to, but not sure what that schedule looks like at this point. A very large (75% or more) of our guests are people who drive from 1+ hours away and couldn’t necessarily make that trip for a weekday lunch break.

We are finally getting catering calls again, which has been null since March. Catering is typically a weekday job, so we are at the restaurant prepping and delivering that for people as well. 

With a small building comes limited refrigeration and warming space. We have to keep everything at safe temperatures and grow into whatever is next for us. 

That makes a lot of sense. In terms of upcoming specials, are there any you’d like to tease?
We just rolled out our Brunswick Stew, and my gracious it went FAST. We’ll continue to have that through the Fall. We are also toying with the idea of a burnt end. Posted one picture on social media and we think people will enjoy those as well. 

What would you like every customer to know before they make the trip out to Peachland?
Don’t let the line be a downer. The best part is that it’s outside (covered for rain and such). You can social distance and still feel somewhat back to normal in these crazy times we live in today. Make friends, BYOB, share stories and talk to us when it’s your time to order. We wouldn’t have gotten to this point without our amazing customers and staff. We love getting to know you. At the end of the day, we are a small business and it’s still us (Garren and Kelly) working the front lines and we wouldn’t have it any other way. 

Thanks to Garren and Kelly for taking time out of their busy schedule to talk with us.

Jon G’s Barbecue is located off Highway 74 at 116 Glenn Falls St in Peachland, NC (about 40 minutes east of Charlotte). They are open Saturdays from 11 until 6pm or until the meat runs out.

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