In this episode of Barbecue Catering Smarts, Michael Attias welcomes Phillip Livingston, Owner of Baby-Boyz BBQ. Phillip shares how he went from getting laid off and watching a barbecue show on Food Network to building a 22-year barbecue business with a restaurant, catering operation, and catering hall.
Phillip talks about the early days of building Baby-Boyz BBQ one customer at a time — driving around with a Southern Pride smoker on a trailer, offering samples, doing door-to-door outreach, and relying heavily on word-of-mouth. He also shares the lessons he learned from his father about consistency, pride, and caring for customers in a way that keeps them coming back.
Michael and Phillip discuss the realities of growing a barbecue business slowly and intentionally, including hiring challenges, location decisions, buying and renovating a former Dollar General building, creating a catering hall, and using community events to keep the business visible.
Phillip also shares practical insight on sales, marketing, customer appreciation, consistency, and why your last customer experience matters so much in catering. This episode is a great reminder that barbecue catering growth is built through reputation, relationships, persistence, and showing up for your customers every day.
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