Below is a link to an interesting article from the New York Times about what some top chefs are saying about the state of the restaurant industry. Some interesting observations (and frankly, no small amount of whiny complaining). But make no mistake about it: the restaurant industry has changed dramatically since the pandemic, and my guess is that more change is coming. Two things occur to me as I read this. First, Satchel's BBQ is capital "L" lucky to live in this community. Truly. As you read comments from these chefs, it sounds like some of them are at war with their customers. Wow. That i ..read more

The summer months are by far our busiest time of year here at Satchel’s due to the increase in catering orders (grad parties, office picnics, weddings) and what I like to call the BBQ Holidays (Father’s Day, Fourth of July, Labor Day). These are busy and fun days for us. And frankly, pretty prosperous. As many of you know, we have a profit-sharing plan here at Satchel’s where all staff share in the company’s profits each month. And I am happy to say that June was a great month for all of us. Another component of our “profitability” is gratuity. Our customers’ generosity never ceases to amaze m ..read more

We received this message recently from a long-standing customer. A nice reminder that despite some headaches and craziness, this is a fun job and we work with some great customers. “I have used Satchel's a few different times now for catering events. The smallest one was for a work gathering. That was the first time I had even tried Satchel's. And it was then that I became hooked. The work gathering was for maybe 25 or less people. I never heard a single complaint from any of my colleagues. A few months later I was engaged and started to plan our wedding. I knew that I wanted Satchel's to cat ..read more

A friend of mine once said that just as 9/11 permanently changed airline travel in this country, the pandemic will have the same type of impact on the restaurant industry. At the time, he was talking about hygiene and sanitation, but the ripples from the Covid-19 outbreak extend farther. Think about the supply chain problems, the rising price of goods, the continued reluctance by many people to gather in public places like restaurants. And then there is the hiring. Man oh man...the hiring. Finding and retaining folks in the food service industry has never been more difficult. At first (back i ..read more

There is a quiet revolution taking place in the world of BBQ.  It started in Texas and appears to be spreading to other parts of the South.  To understand the nature of the upheaval, let’s first provide a bit of background….   BBQ began in the deep south with the simple concept of preparing good food with affordable but difficult-to-cook cuts of meat (usually, pork butts).  This is achieved through a long cooking process at low temperatures in wood-heated ovens.  This “low-and-slow” cooking process, along with the smoke flavor from the wood, can transform fatty, tough ..read more

As we ring in 2023, we would like to wish you the very best for the new year.  At Satchel's, we are genuinely excited.  After two years of pandemic life, things seem to be returning back to (a new version of) normal.  Perhaps not exactly the same as before, but close enough.  It feels like we have a new lease on life.  I hope you share our optimism. Years ago, a friend asked if I still got nervous every day we opened for business, if I worried that this would be the day when no one would show up and we would be left wondering about our future.  My answer is an emp ..read more

Just a quick quote from “The Graduate” to grab your attention.  Many of you may be planning a graduation party this Spring.  If so, we have some advice.  Every year, we cater dozens of graduation parties.  Here’s what we have learned. First and foremost, it’s hard.  Will it rain?  Will there be other parties going on that day?  How many people will show up?  Does anyone RSVP in this day and age?  How much are these people going to eat? The most important thing to do here is realize that the deck is stacked against you.  It is almost impossible ..read more

For over ten years, Satchel’s has been providing delicious BBQ at grad parties throughout our community. We have seen it all: snow, sweltering heat, wind, rain, too many people, too few people. If you find yourself hosting such an event this Spring, here are some lessons we have learned that might be of assistance.   How Much is Enough?  Let’s talk about portions.  This is a tough question because there are so many unknowns in planning a grad party.  You may not know the exact headcount (does anyone RSVP any more!?), lots of folks may come for a short visit during which the ..read more

    Delivery services like DoorDash and GrubHub have become part of the restaurant landscape.  Many local restaurants (and virtually all of the large chain restaurants) rely on these services for additional business and greater visibility.  Others see these services as venture-backed vultures who chew into the meager profit margins of independent restaurants and are ultimately hurting the overall restaurant community.  At Satchel’s, we think there is a role for these services, but only under certain conditions and only for certain types of restaurants.  It helps ..read more

My Mom and Dad LOVE this dish….which of course means that I love making this dish. I honestly think I stumbled upon this recipe on a label of peach chutney that was given to me as a gift for being a groomsman at a friend’s wedding. But I cannot imagine any wedding in the deep South (where I grew up) in which groomsman would be given jars of peach chutney. At this late stage of life, there is way too much water under the bridge to piece together the “where’s” and the “when’s”….let’s just enjoy this fantastic mixture of flavors. INGREDIENTS 2 lbs Satchel’s smoked chicken (you can use your own ..read more