Today we’d like to introduce you to Kevin Gunter.
Thanks for sharing your story with us Kevin. So, let’s start at the beginning and we can move on from there. First Job in high school was slinging pizza dough for a family owned Italian restaurant, from there got hooked on cooking and food service. After High School cooked for Steak & Ale and Chili’s at same time, I became menu roll out training Chef for the southeast region, traveling around teach kitchen staffs new menu items. Then ended up going into Management with Steak & Ale and worked and learned the business from. After 7 years left to go to Chili’s as General Manager doing new store openings. I’ve worked as General Manager for concert venue/nightclubs, then hotel management, but missed cooking and food service and came back. Worked for a couple different BBQ restaurants, one chain and one independent….then I took the position with The Bullpen. I was given the autonomy to change the focus of the Bullpen from a bar and grill, to a BBQ restaurant. Changing recipes and techniques, and shifting the focus on the BBQ aspect has made the change towards the better. For the past 8 years we have striven to experiment and listen to what the customers wanted and liked or disliked and made the adjustments and continuously work at that every day.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome? It’s had its highs and lows…. from working and living out of a suitcase for a few years, a lot of moving, but all in all can’t complain. I’ve had the fortune to work with both corporate as well as independent operators, and have learned what works and what doesn’t for me.
Bullpen Rib House – what should we know? What do you guys do best? What sets you apart from the competition? Bullpen Rib House used to called the Bullpen Bar and Grill, 7 years ago we made the change to Bullpen Rib House, to emphasize our dedication to BBQ and not just a burger and wing joint. We are a from scratch kitchen, and most proud of the quality of the meats and sides we make, We smoke everything in house, ribs, brisket, chicken, sausage, pork, and turkey. Where we differ from other BBQ places, is we work hard to keep our prices down but maintain our high level of quality. our ribs are our trademark as we are the only BBQ place that sells a medium class rib, meaning our slabs are meatier than all the others, with our weight ranges are no smaller than 4.7 Pounds to 5.3 pounds per slab. Our brisket is my personal favorite as we use a Certified Angus choice brisket that smokes overnight and comes out fork tender.
What moment in your career do you look back most fondly on? Winning in BBQ competitions for the first time, knowing that people appreciate what it is you do. It’s one of the main reasons I enjoy what I do, it’s the immediate gratification of people complimenting on your food as they walk out the door, everyone needs that kind of ego boost and pat on the back, not too many jobs out there were you get to see that on a daily basis.
· We guarantee our prices are lower than any other BBQ place in our market.
· We sell our ribs in 1/3 slab (4 bones) for only $8.00 Half and Full Racks also available.
· Address: 735 Pollard blvd. SW Atlanta, Georgia 30315
· Website: WWW.killerribs.com
· Phone: 404-577-5774
· Email: firstname.lastname@example.org
· Facebook: Bullpenribhouse
· Instagram: @bullpen_ribhouse