Springfield company purchases two Rib Crib locations

Better put another slab of ribs on the barbecue.

After purchasing two Rib Crib locations in Springfield, Bold Ribs Company LLC has plans for additional locations in the area.

Springfield-based Bold Ribs, co-owned by Dick Pendleton, Mike Treadwell and Bob Luke, was approved as an area developer in fall 2002 and purchased both Rib Crib locations Jan. 1.

Mike Lock and Margaret Blake, the general managers of the Springfield Rib Crib locations, also are part owners.

Rib Crib first opened in Springfield in July 1999 at 425 W. Sunshine St. A second location quickly followed in January 2000 at 1640 N. Glenstone Ave. When the restaurants first opened, they were owned by Mazzio's Corporation. Bob Luke, current vice president of operations for Bold Ribs, helped Mazzio's make the switch from Mazzio's to Rib Crib, and he was responsible for hiring managers and staff for the new establishment.

In September of 2000, the Mazzio's Corporation sold the buildings to the Rib Crib Corporation. For two years Rib Crib's national office owned and operated the two Springfield locations before approving Bold Ribs as area developers. Mike Treadwell, president of Bold Ribs, said the company was thrilled to take over ownership and work on expanding the franchise.

"If we could see ourselves with 50 of these in a few years, I'd be happy," Treadwell said .

Development plans are already set for a new Rib Crib in Branson. Bold Ribs recently purchased the former Hardee's location on Highway 76. The restaurant will be transformed into a Rib Crib and will open in May.

Treadwell said they also plan to open locations in Joplin and Conway, Ark., along with three other northwest Arkansas locations. Expansion ideas are not limited to nearby towns.

"We are going to be very aggressive with these, and we think there is a lot of opportunity," Treadwell said. "We think there may be another opportunity in Springfield."

Marketing Coordinator Malissa Hauswirth said the company would like a Rib Crib location on the south side of the city, where most growth is happening.

There are 23 Rib Crib locations in the Midwest region. The quickly growing chain originated in Tulsa. Brett Chandler started the first Rib Crib in a house in 1992. Nearly 99 percent of the menu consists of Chandler's recipes.

Luke said the unique part of the recipe is in the way the meat is cooked. More than 10 varieties of meat are slow cooked for 12 to 14 hours at each restaurant before it is served.

Another unusual point, Luke said, is that all of the meat is served without sauce.

"We provide the meat with the sauce on the side; that way if you don't like the sauce you can still enjoy the meat without having to scrape it off," Treadwell said.

The Rib Crib concept is proving successful for Bold Ribs.

"I don't know what it is about this business. I guess it's the casual dining concept the sales have been booming in these Rib Cribs since the day we took over," Treadwell said.

Although sales are increasing and Rib Crib has been around for almost four years, there are still people who don't know about it.

"I have people, when we tell them about Rib Crib, ask, Is that in Springfield? I've never seen it,'" Hauswirth said.

One way Bold Ribs hopes to bring more attention to Rib Crib is through catering.

The catering menu features ribs, turkey, chicken, green beans and more than a dozen of other items, and catering is available to groups of 20 or more.

"It is such an easy fit because they bring the buns, brisket and the sides you need, plus all the pans and serving utensils. It's just easy." Hauswirth said.

Meanwhile, Rib Crib also is working to be active in Springfield community involvement.

Hauswirth said the company helps support local colleges, and Rib Crib is now planning for the Kiss a Pig fundraiser for the American Diabetes Association.