Learn more about the Chaps Pit Beef difference and why it’s the best BBQ in Maryland.
It’s a Family Affair
When you learn Chaps Pit Beef’s origin story, you get a true sense of the hardworking family behind its success and how they treat all their staff and customers as family.
Chaps Pit Beef is the brainchild of Gus Glava who owned a Southwest-themed night club on Pulaski Highway and his daughter and son-in-law. Back in May of 1987, Glava built the original Chaps Pit Beef on the grounds of his nightclub as a wedding gift for his daughter Donna and son-in-law Bob Creager who was working in a steel mill at the time.
The original stand was basically a 12 x 15 shack that shared the food license and even electricity with the nightclub. It was the most basic setup that could be with no restroom and only enough room to prep and cook the food. Bob would cook and Donna would manage the staff and eventually their business grew to not only allow for an expansion of their original shack, but also the addition of the new restaurant in Aberdeen.
While they have expanded and have many more staff and customers than when they first started out, the Creagers still make sure that everyone still feels like family and they continue that same family feel with their franchisees as well.
Baltimore Pit Beef
Baltimore Pit Beef. No need to say more. Nothing can compare to this Maryland delicacy. If you love barbecue, then you will love Baltimore Pit Beef., which is basically barbecued beef that is crusty on the outside and juicy and almost rare on the inside. The meat is shaved into thin strips and heaped high on a sandwich.
Pit Beef is served on a Kaiser Roll or rye bread which give an earthy flavor to the sandwich. What else makes this such a signature Baltimore dish is the sauce. Unlike other regions which use a mix of ketchup, brown sugar or vinegar to give the meat its flavor, the sauce used with Baltimore pit beef has horseradish sauce in it which keeps the customers coming back for more.
Chaps has made its own personal stamp on the Baltimore Pit Beef. To make a Classic Pit Beef sandwich, Bob Creager uses a bottom round roast flat cut from the hind quarters which are a tougher, but more flavorful cut. He trims the gristle and silver off the meat and then applies a dry rub of different herbs and spices like paprika, salt and pepper, thyme and onion powder. He then lets it sit over night and in the morning he puts it on an open pit of burning hardwood charcoal that gets to gets to about 400 to 500 degrees.
Once the beef has a nice crust on the outside and is tender on the inside, he slices it in ribbons and puts it back on the pit so he can cook to order for each of his customers. He always make sure to spread the meat around to add some char and flavor to it. Next he shaves the meat and piles it high on a kaiser roll and adds whatever fixings the customer wants, including Chaps’ signature horseradish sauce which is a mixture of mayonnaise and extra hot horseradish. Your food is always cooked to order.
A Strong Brand
With locations in Baltimore on Pulaski Highway and in Aberdeen on Beards Hill Road, the Creagers have created a strong following of patrons and restaurant critics alike. People come far and wide for their original pit beef sandwich and other specialty sandwiches. There is already a strong customer base so you won’t have to build it from the ground up like you would have to do if you were starting your own original business
Strong Support Structure
What really makes Chaps Pit Beef franchise program so special is that they offer a strong support structure for their franchisees, giving them all the training and resources they will need to run their own successful Chaps unit. The Creagers want their business to flourish so they take seriously the idea of growing new talent. They want you to succeed and will give you the tools to make it happen.
In addition with their prototype already in place, it will be so much easier to find the best location for your franchise unit and get it up and running. And the Creagers will help you every step of way, everything from teaching you the secret to their pit beef to how to put together a strong opening day.
Overall, if you are looking to get into the franchise business, Chaps Pit Beef is a smart choice. Barbecue will never go out of style and barbecue franchises are really popular now. And if you are already a fan of Chaps Pit Beef’s food, then why not sell something you are already passionate about?
The bottom line is that with Chaps’ unique take on barbecue that your restaurant will always stand out in a crowd. Chaps’ brand has been built on always providing the highest quality ingredients and outstanding customer service and now they are franchising their business to other meat lovers who want to get in on the rising popularity of barbecue restaurants.
If you are in the market to buy into a franchise and you are considering a barbecue chain, remember that it is a big decision. One you should never take lightly. Make sure you do initial internet searches to get some basic information and then set up interviews with potential franchisors and some of their franchisees to get a fuller of picture of what to expect and what each potential relationship could offer you.
There is no denying the Chaps Pit Beef difference or why it’s the best BBQ in Maryland. For more information about franchising with Chaps Pit Beef, call them today.