 "This isn't the first gamble we have taken," Larry said with a
smile. Kay nodded in agreement, but for her, this is the one dream
she has always wanted to pursue, and the seasoned entrepreneurs are
doing just that, one step at a time.
This step started on Feb. 12 and so far, so good. The Greers have
three grandchildren -- two granddaughters, Courtney and Caitlin, and
a grandson, Cayden -- thus the name Triple C Bar-B-Q.
Currently, the business located at 837 Woodlawn Road, next to the
closed Papa John's Pizza, is small and doesn't have seating. But
that doesn't mean their menu isn't big, and the Greers intend to
keep adding to it. Kay, a certified dietary manager, says the
carryout aspect of their business doesn't hurt at lunchtime since
many people are on the go and just want to pick up something to run
back to work with.
Evening is a little more difficult when people walk in and
realize there isn't any seating. "I have always wanted to have a
nice, homey feeling type of restaurant," Kay said. "I wish we had
seating, but this is the first step towards growing into a bigger
location."
The sandwiches are not the same fare as at other local eateries.
Besides the usual burgers and dogs, there are Philly steak
sandwiches, buffalo wings, Italian beef sandwiches and even a
buffalo burger, and yes, it is made with real bison meat. The menu
also includes schnitzels and tenderloins, pulled pork, as well as
their signature item, barbecue. Larry, who still carries a bit of
his Tennessee drawl, is getting his "Southern-style barbecue"
shipped up from Tennessee and says that it has been a real hit.
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The Greers say that so far their barbecue, schnitzels and Philly
sandwiches have been their best-sellers and attribute their success
to the fact they add their own ingredients to make them different
and tastier than what people normally would expect.
Always thinking ahead, Larry and Kay said that when things get
going, they will look for a larger place with moderate seating. They
also are thinking of going into luncheon and evening catering to
bring their signature foods to groups.
Never one to leave a possible opportunity unexamined, Larry says
he is looking into label requirements in order to sell their very
popular barbecue sauce to customers to take home to add to their
favorite meats.
The business is open Tuesdays through Saturdays from 10 a.m. till
7 p.m.
[By
MIKE FAK]
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