Southern Concepts Restaurant Group is a restaurant holding company on a mission to change the consumer perception of barbecue. The company currently manages three full-service Southern Hospitality restaurants, and will roll out its fast casual barbecue concept, Carve Barbecue, in the summer of 2015.
The Southern Hospitality concept originally opened its doors about eight years ago in New York City, and was co-created by Eytan Sugarman, Justin Timberlake and Trace Ayala. Each Southern Hospitality location serves the highest quality, all-natural proteins and ingredients, which are locally sourced as often as possible. Southern Hospitality creates its menu from scratch inside the kitchen rather than a centralized commissary. The restaurant prepares fresh sides and smokes meats in-house everyday for up to 12 hours.
Carve Barbecue takes the food quality standards set by Southern Hospitality and applies it to the fast casual environment. Carve will also feature proteins smoked in-house everyday, including brisket, pulled pork, chicken, sausage, ribs, and more. The customer will be given the option to plate their protein naked, as a sandwich, on a salad, or as street tacos, and will move down an assembly line where they will choose from a list of scratch sides and garnishments.
With fresh sides like steamed veggies and coleslaw that is 100 percent paleo being available alongside traditional barbecue sides like baked beans with burnt ends, Carve Barbecue will redefine barbecue and make it a daily option for people of different tastes and expectations.
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