​At Zach and Lou’s Barbeque, change is in the (cold) air…

Grateful for the early success and surprised to discover a larger smoker is needed! 
 
Due to the overwhelming success that Zach and Lou’s Barbeque Restaurant has experienced since opening this fall, plans are now underway to increase their cooking capacity. “One of the most difficult things for a barbeque restaurant to do is predict how much food to cook on a daily basis”, states Pitmaster Lou Gabriel. “We were simply caught off guard by the amount of traffic we’ve seen since opening, and we’re already cooking to capacity, so to cook more food will mean purchasing a larger smoker along with retooling the kitchen to accommodate the needed increase in our daily food output”. 

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