totally familiar with . Also , with what the world has experienced over the last few years , there are many new hurdles we ’ re having to overcome that we didn ’ t necessarily have to deal with when we opened our first location .
Moe ’ s BBQ local owners Richard Boyles and Hill Lubin . IMAGE BY GRACE O ’ CONNOR .
What would you tell someone looking to be a part of a restaurant franchise ?
You have to be married to your restaurant . As anyone in the industry will tell you , the restaurant / bar business is extremely difficult and time consuming . If you are not willing to put in the blood , sweat and tears , then the restaurant and hospitality industry is not for you . Also , don ’ t throw in the towel when times are tough . It took us a few years for our business to blossom , and as hard as the first couple of years were , it paid off in the end . That being said , we do not stop trying to be better at what we do . We are always trying new things , and want to share these with our customers .
Moe ’ s BBQ signature pork sandwich slathered in Alabama-style white sauce with just-as-good side options .
IMAGE BY BRYAN CARTER .
TO THE POINT :
“ You have to be dedicated to putting in the work . Richard and I worked 14-hour days , six days a week , for about 18 months when we first opened . Owning a business is certainly challenging , and we are continuing to learn new things as we go . But at the end of the day , if you put in the time and effort , you should have a successful result .” – Hill Lubin , co-owner of Moe ’ s Original BBQ in Montgomery
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