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History
of BBQ -
Texas
barbecue goes back to German butchers who settled in Central
Texas during the mid-1800s. They took a hint from Mexican
vaqueros and emphasized beef, not pork in their barbecue.
They hand-rubbed the meat with salt, pepper and spices and
cooked it at a distance of three feet from the fire in pits
filled with available hardwoods, including oak, hickory, pecan
and mesquite. The taste was as distinctive as it was delicious.
At Colter's
Texas Barbecue, we still do it much the same way: slow cooking
on a pit for twenty hours, over real hickory wood in our special
pits. But in addition to certified Angus beef brisket, we
cook pork spare ribs and baby backs, chicken, turkey breast,
ham and sausage. We serve our hickory-smoked barbecue with
three different sauces--regular, sweet, and spicy to accentuate
the wonderful taste of the meat itself.
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At
Colter's, our experience is on your side
Colters's
was founded in 1980 by Peter McGuire, a veteran restauranteur
who developed more than 100 Burger King franchises in Texas
and the Northeast. Later, Peter joined the new Church's Fried
Chicken franchise, developing dozens of them in California.
In Dallas, he bought an existing barbeque restaurant, converted
it to Colter's and began creating the menu and business system
that has made Colter's a household word in the Dallas-Fort
Worth area. The business system is one that pays close attention
to detail . Colter's units feature hostesses who refill customer's
drinks, imaginative paper-towel holders at each table, in
lieu of napkins, and customer comment cards to keep emploees
and franchises on their toes.
Over the
years, Peter has asembled a loyal and efficient staff, most
of them Colter's franchise owners themselves. He has developed
a comprehensive eight-week franchise training program, designed
to bring you to total readiness when you open your first Colter's
Texas Barbeque. As an employee, in weeks one to four, you
will learn the Colter's system from A to Z, working first
begind the counter then in the service function. In weeks
five through eight, you will function as a manager, overseeing
personnel in all positions you learned in your first month.
Also, at every step of the way, we test you to find out where
we have failed to communicate. How well do you know grill-fry,
smokehouse, service and management? After each test, we go
back and fill in the gaps.
Beyond
training, you will get additional help in making your program
work: location specs and approval, on-site grand opening assistance,
marketing materials of all kinds, and periodic franchise meetings.
At a time when finding and keeping dependable employees is
an industry problem, Colter's will show you how we have managed
to keep many of our employees for ten years or more.
All in
all, you get the benefit of literally hundreds of years of
restaurant experience on the part of Colter's persnnel, as
well as finely tuned strategy for attracting customers and
building a strong, growable franchise.
We've
already been chosen
In 1998,
the Army and Airforce Exchange Services (AAFES), who operates
a variety of restaurants on the U.S. bases throughout the
world, began searching for a new restaurant concept. They
sought one that would complement their already large "fleet"
of Taco Bells, Popeyes, and Burger Kings. Specifically, they
wanted a restaurant that would keep personnel on the base
in the evening hours.
After
a nationwide search, AAFES decided that Colter's had the concept
and the operational expertise they were looking for. They
signed a contract with Colter's tht is introducing our Texas
Barbeque to bases around the world.
"There
is alot of good barbeque out there", says Bill Moore
of AAFES, "but Colter's was the only franchise that met
all of our requirements. They offer consistently good quality
food, with value pricing and a diverse menu that satisfies
our worldwide customer base."
Another
reason for choosing a new concept that is also a proven concept!
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