Barbecue food truck owner opens brick-and-mortar store

A three-year mainstay of the SGF Mobile Food Park last week made the transition to its first brick-and-mortar location.

First established in a 20-by-8-foot food truck in January 2013, the immobile location for Smokin’ Bob’s BBQ LLC opened on Jan. 15 at 3309 E. Sunshine St.

Owner Bob Craver declined to disclose the property owner, lease terms or startup costs. According to Greene County assessor records, the property is part of a 1.9-acre parcel owned by Goodwin Family Partnership LP and has a 2015 assessed value of $321,660.

Craver said barbecuing started as a personal hobby 20 years ago, and the truck was his first foray into the food business. He opened the restaurant to attract more customers, and with the expanded space, now has more room for cooking and seating.

“The restaurant part of it is overwhelming,” Craver said, noting while prices and menu items weren’t altered in the change, the restaurant is cooking a higher volume of product to serve something it’s never had before – a dinner crowd.

“I’m going through more product, there’s more personnel, groceries and the timing on everything,” Craver added. “Of course, the food truck was timing too, but it was on a smaller scale.”

The 1,900-square-foot restaurant seats about 40. While he doesn’t specialize in a specific regional palate, Craver said the flavor profiles of most menu items are vinegar-based, similar to Carolina-style barbecue. Brisket, chicken and pork sandwiches are $6-$7, sausage links – made in house – are $3.50, sides are $2 and full racks of ribs are $20. Craver said burnt ends are one of Smokin’ Bob’s most popular items.

In addition to Craver, Smokin’ Bob’s has two full-time and two part-time employees. Craver said he still owns the food truck, and is considering a spring reopening if he hires additional employees to operate it. The catering side of the business is on the back burner for now, but if the venture proves fruitful, Craver plans to add equipment to meet that demand.

The restaurant opens at 11 a.m. Monday through Saturday and closes when it’s sold out of the day’s product. During the last week, Craver said closing time was between 6:30 p.m. and 7 p.m.

“I started doing that with the food truck,” Craver said. “It’s basically cook what you can until you sell out.”