Episode 41: Built to Pivot — How Big Daddy's BBQ Keeps Growing After 20 Years

In this episode of Barbecue Catering Smarts, Michael Attias welcomes Kersten Grigg, Owner of Big Daddy's BBQ in Boise, Idaho. What started with Kersten's parents smoking prime rib and ribs out of the back of a bar eventually grew into a food truck, full-service catering, and a barbecue business now celebrating 20 years.

Kersten shares how Big Daddy's catering operation evolved from almost entirely word-of-mouth growth into a more intentional sales and marketing effort across two restaurant locations. She explains why responsiveness is critical to winning catering business, how her team handles incoming leads, and why making the booking process as easy as possible can be the difference between securing an event and losing it to a competitor.

Michael and Kersten also dig into pricing, perceived value, and knowing which customers are the right fit. They discuss the importance of understanding what makes your catering experience worth the price—and why operators sometimes need to be willing to say no rather than compromise the quality and service their brand represents.

The conversation also explores technology and AI in catering, balancing automation with the personal touch customers expect, and the importance of continually adapting as the restaurant industry changes.

For Kersten, that willingness to pivot has been one of Big Daddy's biggest keys to longevity. Her message to fellow operators is simple: be responsive, embrace the tools available to you, make things easier for your customers, and never stop adapting.

Barbecue Catering Smarts is sponsored by CaterZen Catering Software.