Barbecue Franchises

Arooga’s Grille House & Sports Bar is changing the way America watches its sporting events. It’s also changing the way it drinks its beer and eats its meals. How do we do it? It’s about fun-themed dining rooms, the coldest beer in America, more games on more screens, earth-loving resources, signature wing sauces and the tastiest natural cut French fries and chips around.

Liquid Capital Required: $250,000

What keeps our customers coming back for more is our unparalleled variety. Our crowd-pleasing menu lets you choose from 75 flavors and 9 heat levels, with over 675 combinations of Buffalo-style wings.

Liquid Capital Required: $250,000

Famous Dave's develops, owns, operates, and franchises barbeque-style restaurants. We feature award winning barbecued and grilled meats and other unique menu items in a stimulating and fun environment.

Liquid Capital Required: $750,000

In 1992, Bret Chandler started the first Rib Crib in Tulsa, Okla., with nothing but a smoker, a shack and a recipe for mouthwatering barbecue. The shack was a retro-fitted old house, and the menu only offered five meat options and two side options. As it turns out, the small menu and humble location, plus Rib Crib's signature hickory wood-smoked flavor was enough to keep the customers coming back. We grew over the next five years, expanding to six units while spreading a culture of quality barbecue.

Liquid Capital Required: $250,000

We are the place to go for the best BBQ, ribs, chicken and more.  What started in a tiny little shack outside Atlanta in McDonough, Georgia has grown to become the model of fast casual BBQ.  Founder Shane Thompson quit his neck-tie-wearing corporate job, dusted off his grandfather’s secret sauce recipe and along with the support of wife Stacey, made his dream of owning a family BBQ restaurant come true

Liquid Capital Required: $100,000

In 1968, we were just a local BBQ joint in Gainesville, Florida. Today, we’re still a local BBQ joint. We just happen to be in a few more locations. But we still do things the same way Floyd "Sonny" Tillman and his wife, Lucille, did back then. We still slow-smoke over oak for up to 12 hours at a time. We still serve generous portions. And we still believe people should be able to go out to eat and feel right at home.

Liquid Capital Required: $0

It’s a kind of cuisine that VooDoo BBQ developed and introduced to the world more than a decade ago — appropriately, on the Zulu and Rex parade route on Mardi Gras Day — and sold with great success even to the discerning palates of New Orleans and south Louisiana, where people know the difference between good and mediocre food. Restaurants that make it in the culinary pressure cooker of New Orleans can thrive just about anywhere.

Liquid Capital Required: $150,000

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