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Our Message Is Clear

Make Every Rib Righteous and Keep Every Glass Full

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Franchising? Start Here.






In 1992, Bret Chandler started the first RibCrib in Tulsa, Oklahoma, with nothing but a smoker, a shack and a recipe for mouthwatering BBQ. In that shack, a retrofitted old house, Bret offered a choice of five meats and two side options. Turned out that small menu and humble location, along with RibCrib’s signature hickory wood-smoked flavor, was all Bret needed to keep the customers coming back for more. So when Bret wanted to serve his “craveable”, raving fan-creating BBQ he knew the place had to be neighborly and welcoming. He believed keeping it fun and friendly and all about that homegrown feeling was the secret sauce of barbecue.

Since then, we’ve crafted and re-crafted our slow hickory-smoked recipe – entering hordes of BBQ competitions and introduced Oklahoma to our St. Louis dry-rubbed spare ribs.

Within five years, RibCrib expanded to six units: a healthy endeavor in taking quality BBQ culture mainstream. Now, smoking BBQ on-site every day in more than 60 locations across eight states, we’ve come a long way since our original Tulsa BBQ joint. Make no mistake – that same fire still burns in each of us.

Many of the original team members are still with RibCrib today and have grown into leadership positions within the company. They specialize in areas like real estate selection, research and development, training and operations.

RibCrib Core Values

Straight Talk

We are honest with ourselves about what we do well and where we are struggling.

Welcoming

Everyone is welcome in our restaurants and we make sure that comes through.

Neighborly

Be good to each other. It’s really that simple.

Pursuit

We are always chasing the perfect rib!

Craftsmanship

We hire and develop a kitchen of craftsmen, not cooks.

Bret Chandler

Bret Chandler – Founder and Chairman

Bret founded RibCrib in 1992 with a smoker, five meats, and two sides. Once he started smokin’those ribs, Tulsans couldn’t get enough. As RibCrib has grown, he’s worked to build a team of passionate BBQ fanatics like himself that keep RibCrib’s culture alive and successful and keep RibCrib pointed in the right direction.

Marc Chastain

Marc Chastain – President

Marc joined RibCrib in July of 1997 as Vice President of Franchising and he’s been keeping us on our toes ever since. Not one to sit idle, he’s also the CFO of RibCrib, which isn’t to say he doesn’t know his way around a smoker and a rack of St. Louis ribs. Marc makes sure the numbers do their thing so the Pit Masters can keep doing their’s.

Brad Dentis

Brad Dentis – VP of Operations

Brad has been with RibCrib since the beginning. That makes him an O.G. He’s got 27 years on the job running successful, profitable ‘Cribs, developing leaders, honing his craftsmanship and smoking righteous ‘cue! There’s no operational challenge Brad hasn’t seen and conquered.

Seth Nimmo

Seth Nimmo – VP of Finance and Director of Real Estate

Seth is another original. He’s been handling the real estate for us since we sold our first rack of ribs. Thanks to his attention to detail and a knack for finding opportunity, Seth handles everything from site acquisition (the man can BARGAIN) to development to new restaurant openings.

Steve Wise

Steve Wise – VP of Purchasing

Steve is the third wise man of the original RibCrib faithful. Since 1992, he’s kept us on track and on budget and he smokes one hell of a moist brisket. Steve’s done it all, from staffing to marketing to R&D and especially training the next generation of RibCrib.

Jeff Morrell

Jeff Morrell – VP of Marketing and Administration

Jeff hit the ground running in 2009 and hasn’t stopped since. Not only does he manage our policies and procedures, he also makes sure we take good care of our people. Jeff also manages our agency relationships and ensures our message comes through loud and clear online and on air.

Garrett Mills

Garrett Mills – VP of Strategy

Garrett signed up in 2017 as a Business and Finance Analyst, but soon transitioned to a more strategic position once we got to see him in action. He makes everything looks easy, from building spreadsheets to throwing a perfect spiral. Garrett’s just as comfortable working a kitchen as he is developing the roadmap for RibCrib’s future.

Top 10 Reasons To
Own A RibCrib

1

ESTABLISHED AND
GROWING BRAND

2

BARBECUE IS BOOMING!
AND PEOPLE LOVE IT!

3

SITE LOCATION AND
DEVELOPMENT ASSISTANCE

4

BEST-IN-CLASS TRAINING IN
MANAGEMENT, OPERATIONS
& MARKETING

5

PROTECTED TERRITORIES

6

STRONG PURCHASING
POWER TO AVOID
OVER-PAYING FOR GOODS

7

OUR CRAVEABLE BBQ
CREATES RAVING
RIBCRIB FANS!

8

6 CLEARLY DEFINED REVENUE
STREAMS THAT GENERATE
STRONG UNIT ECONOMICS

9

MOUTH-WATERING
MARKETING MATERIALS!

10

FLEXIBLE REAL ESTATE
OPTIONS (FULL SERVICE/
COUNTER SERVICE)

1

ESTABLISHED AND
GROWING BRAND

2

BARBECUE IS BOOMING!
AND PEOPLE LOVE IT!

3

SITE LOCATION AND
DEVELOPMENT ASSISTANCE

4

BEST-IN-CLASS TRAINING IN
MANAGEMENT, OPERATIONS
& MARKETING

5

PROTECTED TERRITORIES

6

STRONG PURCHASING
POWER TO AVOID
OVER-PAYING FOR GOODS

7

OUR CRAVEABLE BBQ
CREATES RAVING
RIBCRIB FANS!

8

6 CLEARLY DEFINED REVENUE
STREAMS THAT GENERATE
STRONG UNIT ECONOMICS

9

MOUTH-WATERING
MARKETING MATERIALS!

10

FLEXIBLE REAL ESTATE
OPTIONS (FULL SERVICE/
COUNTER SERVICE)

OUR MUTUAL EVALUATION PROCESS

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Main Franchise Evaluation Process
 
Dining Area

Mid-Size Format (Table Service)

Approximately 4,000 square feet

Investment range: $370K – $1.375MM

We consider factors such as size, signage, traffic patterns, visibility from roadways, parking spaces and outdoor seating in selecting any given site.

High-end retail centers with large retail anchor preferred

Free standing or end-cap

Traffic counts with minimum 20,000 VPD

Family friendly neighborhoods

Strong balance between daytime office and evening residential population

Excellent visibility and easy ingress/egress

Counter Service

Small Format (Table Service or Counter Service)

Approximately 2,500 – 2,800 sq feet

Investment range: $250K – $750K

We consider factors such as size, signage, traffic patterns, visibility from roadways, parking spaces and outdoor seating in selecting any given site.

High-end retail centers with large retail anchor preferred

Free standing or end-cap

Drive-thru preferred

Traffic counts with minimum 20,000 VPD

Family-friendly neighborhoods

Strong balance between daytime office and evening residential population

Excellent visibility and easy ingress/egress

 

THE FINANCIALS

Mid-Size Format (table service)
AVERAGE ANNUAL NET SALES/UNIT
(31 UNITS) 12-28-2015 TO 12-25-2017
Small Format (table service or counter service)
AVERAGE ANNUAL NET SALES/UNIT
(14 UNITS) 12-28-2015 TO 12-25-2017

Average Net Sales

Average Unit EBITDA

As A % OF NET SALES

$1,720,745

$327,981

19.10%

Average Net Sales

Average Unit EBITDA

As A % OF NET SALES

$1,103,332

$204,135

18.5%

Highest Unit Net Sales

Highest Unit EBITDA

As A % OF NET SALES

$2,551,150

$593,484

27.2%

Highest Unit Net Sales

Highest Unit EBITDAR

As A % OF NET SALES

$1,458,433

$393,342

28.00%

# of Units Better

Than Average

19 of 31

# of Units Better

Than Average

8 of 14

Mid-Size Format (table service)
Average Annual EBITDA/UNIT (31 Units)
12-28-2015 to 12-25-2017
  • Average Net Sales: $1,720,745
  • Average Unit EBITDA: $327,981
  • As A % OF NET SALES: 19.10%
  • Highest Unit Net Sales: $2,551,150
  • Highest Unit EBITDA: $593,484
  • As A % OF NET SALES: 27.20%
  • # of Units Better Than Average: 19 of 31
Small Format (table service or counter service)
AVERAGE ANNUAL NET SALES/UNIT (14 UNITS)
12-28-2015 TO 12-25-2017
  • Average Net Sales: $1,103,332
  • Average Unit EBITDA: $204,135
  • As a % of Net Sales: 18.50%
  • Highest Unit Net Sales: $1,458,433
  • Highest Unit EBITDA: $393,342
  • As a % of Net Sales: 28.00%
  • # of Units Better Than Average: 8 of 14

IS RIBCRIB RIGHT FOR YOU?

BACKGROUND/EXPERIENCE PASSION FINANCIAL PROCESS
  • Owners must have food service, retail, or multi-unit management experience
  • A proven background of building high performing teams
  • Understanding of local store marketing and community involvement
  • Background and/or understanding of commercial real estate development process
  • Owners must have a passion for RibCrib food and take pride in serving the best barbeque in the industry
  • Owners must also demonstrate the ability to recruit, motivate, and retain high performing team members within their organization
  • The desire and resources to purchase multi-unit development opportunities
  • Minimum liquid requirement per unit = $225K
  • Minimum net worth requirement per unit = $500K
  • Example: 3 unit development plan requires proof of $675K liquid and $1.5MM net worth
  • Ability to understand restaurant financials and manage the business against key performance indicators
  • RibCrib has developed a successful franchising system over 25+ years in the barbeque business. Franchise owners should show an aptitude for learning the RC system and a willingness to follow and implement the system at each of their RC locations.
  • IS RIBCRIB RIGHT FOR YOU?

    BACKGROUND/EXPERIENCE
    • Owners must have food service, retail, or multi-unit management experience
    • A proven background of building high performing teams
    • Understanding of local store marketing and community involvement
    • Background and/or understanding of commercial real estate development process
    PASSION
    • Owners must have a passion for Rib Crib food and take pride in serving the best barbeque in the industry
    • Owners must also demonstrate the ability to recruit, motivate, and retain high performing team members within their organization
    FINANCIAL
    • The desire and resources to purchase multi-unit development opportunities
    • Minimum liquid requirement per unit = $225K
    • Minimum net worth requirement per unit = $500K
    • Example: 3 unit development plan requires proof of $675K liquid and $1.5MM net worth
    • Ability to understand restaurant financials and manage the business against key performance indicators
    PROCESS
    • Rib Crib has developed a successful franchising system over 25+ years in the barbeque business. Franchise owners should show an aptitude for learning the RC system and a willingness to follow and implement the system at each of their RC locations.

    Want More Information On RibCrib
    Franchising? Start Here.