Louisiana Soul Meets Texas Technique — A Strategic Business Plan for Regional BBQ Dominance
Executive Summary: Market Position & Vision
Who We Are
985 x 504 BBQ & Smokehouse is a Louisiana-Texas fusion pop-up and future brick-and-mortar BBQ brand strategically located at the entrance of Slidell, Louisiana. We launch as a controlled weekly pop-up built on premium offset-smoked meats, signature sides, fast service, and a high-margin catering model designed to generate dependable weekly cash flow while building brand equity for long-term expansion.
Our owned property at 1030 Gause Blvd West provides a rare competitive advantage: high-visibility traffic, zero rent overhead, and consistent customer access. This foundation enables aggressive reinvestment into operations, legal actions, and scaling infrastructure.
Strategic Goals
Short-Term (2025): Generate $4,000–$8,000 monthly net profit through weekly pop-ups, fund operations, establish brand recognition, and build a loyal customer base via scarcity-driven marketing.
Long-Term (2026–2027): Become the #1 BBQ brand in St. Tammany Parish and establish a regional footprint across Louisiana and the Gulf Coast through catering expansion, trailer operations, or permanent brick-and-mortar buildout.
We bring 20 years of marketing expertise, 10 years of Facebook ads mastery, and proven audience conversion skills from LA Harvest and Slidell community engagement. This is not just BBQ—it's a systematized revenue engine.
Why 985 x 504 Wins: Unfair Competitive Advantages
Owned Real Estate
Zero rent means instant margin advantage. High-traffic Gause Blvd location provides daily commuter visibility and captive audience access without the burden of lease payments or landlord restrictions.
True Offset Smoking
Authentic Texas technique using Oklahoma Joe offset smokers—not pellet gimmicks. Six-hour cook windows produce consistently superior flavor profiles that differentiate us from chain competitors like Dickey's.
Elite Marketing Engine
20 years of copywriting and 10 years of Facebook ads mastery create unfair advantage in customer acquisition. Proven ability to convert audiences through visual storytelling and scarcity-based campaigns.
Minimized Menu Strategy
Controlled, high-margin menu that ALWAYS sells out. No bloat, no experimental items during scale-up. This creates demand scarcity, reduces waste, and maximizes profitability per service window.
Brand Identity & Market Positioning
985 x 504 BBQ & Smokehouse
Concept: Louisiana soul meets Texas technique. We're not replicating Texas BBQ or traditional Louisiana smokehouse—we're creating a distinctive fusion that leverages the best of both culinary traditions.
Why It Resonates: Slidell sits at a cultural crossroads. Customers want authentic smoke flavor (Texas standard) but crave Louisiana soul and spice integration. We deliver both without compromise.
Local Scarcity Advantage: The only chain competitor in the market is Dickey's BBQ, which operates on a fast-casual franchise model with inconsistent quality. We compete on authenticity, premium ingredients, and community connection—areas where chains cannot follow.
Existing Community Capital: Years of LA Harvest presence and Slidell community engagement have built trust and awareness. We're not launching cold—we're activating an existing audience with pent-up demand for quality BBQ.
Core Menu Strategy: Minimized for Maximum Impact
Central Texas Brisket
15 lb average per brisket, offset-smoked for 12–14 hours, finished with rendered tallow for bark development and moisture retention. This is the flagship product—the item that builds reputation and drives word-of-mouth.
Smoked Sausage
Texas-style or Cajun blend options. High margin, fast cook time, consistent quality. Sausage serves as a volume driver and complements brisket plates for customers who want variety.
Pulled Pork
Shoulder smoked low and slow, hand-pulled, seasoned with proprietary rub. Lower price point than brisket, appeals to families and volume orders. Essential for catering expansion.
Chicken Quarters or Wings
Rotating option to test customer preference. Smoked chicken provides lighter protein alternative and appeals to health-conscious customers or those seeking lower-cost entry point.
Core Sides: Mac & Cheese, Baked Beans, Slaw, Potato Salad. Each side developed for consistency, ease of prep, and complementary flavor profiles.
Weekly Specials (Limited Runs): Brisket Tacos, Brisket Grilled Cheese, Loaded Baked Potatoes, Burnt Ends. These create urgency and social media content opportunities.
High-Margin Add-Ons: Brownies, Banana Pudding, Pickles & Onion Packs, Bottled House BBQ Sauce. Each add-on increases average ticket size with minimal labor.
Financial Projections: Path to Profitability
$15–20
Target Plate Price
Competitive pricing for premium quality positioning
Every Friday, 100–200 plates per service. Six-hour window: 11AM–5PM or until sold out. Controlled capacity prevents quality degradation and creates scarcity-driven demand psychology.
03
Equipment Infrastructure
Oklahoma Joe offset smoker (Day 1), handwashing sink, warming units, cold holding, cutting station, canopy tents, branded signage, POS system (Square or Lightspeed pop-up configuration).
04
Labor Division
Two-partner operation: Partner A handles prep and cooking. Partner B (you) manages marketing, slicing, plating, payments, strategy, accounting, and compliance. Optional additions: runner, cashier, packer for to-go orders.
Compliance & Permitting: Non-Negotiable Foundation
Required Permits & Licenses
Louisiana Sales Tax Account: State-level registration for sales tax collection and remittance
St. Tammany Parish Sales Tax Registration: Parish-specific sales tax compliance
City of Slidell Occupational License: Mobile/temporary vendor authorization
LDH Mobile or Temporary Food Permit: Louisiana Department of Health approval for temporary food service operations
Commissary Letter: Already secured—documentation of approved food prep facility access
All permits must be renewed on schedule. Compliance calendar will be maintained in operational systems to prevent lapses that could interrupt service or create legal exposure.
12–18 Month Growth Roadmap
1
Phase 1: Weekly Pop-Ups (Days 1–120)
Goals: Build wait-line culture, establish email and SMS list in Klaviyo, achieve consistent 150–200 plate service days, establish brand identity and reputation, save capital for Phase 2. This phase validates demand and refines operational systems.
2
Phase 2: Catering Expansion (Months 4–12)
Focus: Corporate lunches, small events, weddings, holiday orders. Catering profitability is 50–70% margins—significantly higher than pop-up service. Builds B2B relationships and creates recurring revenue streams independent of Friday operations.
3
Phase 3: Food Trailer or Permanent Walk-Up (Months 6–18)
Option A: Food Trailer ($25–40k investment). Scalable, mobile, can serve festivals and private events while still using owned property as home base. Option B: Brick-and-mortar in existing 2,000 sqft building. Full smokehouse restaurant with indoor seating and daily operations. Requires $300–500k buildout but creates permanent regional destination.
Brand Expansion: Proprietary sauces and rubs sold online and through wholesale accounts. Creates passive revenue stream, extends brand reach beyond service area, and provides retail presence without additional labor overhead.
Marketing Strategy: Your Unfair Advantage
Core Marketing Assets
10+ years Facebook ads mastery with proven ROI track record
High-converting visual content creation and photography skills
Strong copywriting ability honed over 20 years
Branded photography capability on-site for immediate content creation
Existing community footprint and audience trust from LA Harvest presence
Weekly Marketing Engine
Tuesday: Menu announcement with teaser visuals
Wednesday: Behind-the-scenes smoking prep content
Thursday: Pre-order blast via email and SMS (Klaviyo)
Friday morning: "Doors open in 1 hour" urgency post
Friday afternoon: Sold-out announcement (builds scarcity psychology for next week)
Channel Strategy
Primary: Facebook (highest conversion for local food service, mature audience with disposable income)
Weakness: Generic menus, no BBQ specialization, higher overhead costs passed to customers, slower service, inconsistent food quality.
Our Advantage: Specialized BBQ focus, premium quality at competitive pricing, zero rent overhead, fast service windows, controlled capacity for quality maintenance.
Market Gap: St. Tammany Parish lacks a dominant, authentic BBQ brand with consistent service and professional marketing. 985 x 504 fills this gap immediately with superior product, strategic location, and unmatched marketing capability.
Risk Analysis & Mitigation Strategies
Funding Options & Investment Structure
Option A: Silent Investor
Investment Range: $25,000–$100,000
Structure:
You run all operations with full decision-making authority
Investor receives 20–30% profit share until initial investment is repaid
After payback, investor receives 10% residual ongoing profit share
Buyout option after 24 months at pre-negotiated valuation multiple
Investor Benefits: Passive income, no operational involvement required, secured by real estate asset, first right of refusal on future expansion opportunities
Use of Funds: Equipment upgrades, initial inventory, marketing budget, permits, working capital reserve, catering infrastructure
Option B: Operational Partner
Investment Range: $15,000–$50,000 + sweat equity
Structure:
50/50 or 60/40 equity split depending on capital contribution
Defined operational roles: Partner A (prep/cooking), Partner B (marketing/strategy/finance)
Equal decision-making authority on major business decisions
Buy-sell agreement with predetermined valuation formula
Partner Benefits: Equity ownership, active involvement, profit-sharing from Day 1, direct influence on business direction
Use of Funds: Same as Option A, but with partner actively contributing labor and operational expertise
Debt Financing Alternative: SBA 7(a) loan ($50,000–$150,000) for equipment, buildout, and working capital. Requires personal guarantee, business plan submission, and collateral (real estate). Lower cost of capital than equity, but requires debt service regardless of profitability.
Why 985 x 504 Will Dominate the Market
Owned Property Eliminates Overhead
Zero rent creates instant margin advantage that competitors cannot match. Every dollar of revenue after food and labor cost contributes directly to profit and reinvestment. This structural advantage compounds over time as competitors struggle with rising lease costs.
20 years of copywriting and 10 years of Facebook ads mastery mean we acquire customers at a fraction of typical cost. We convert cold audiences into customers, customers into repeat buyers, and repeat buyers into brand evangelists—all systematically.
Authentic Product in Underserved Market
True offset smoking using Texas technique combined with Louisiana flavor profiles creates a product competitors cannot replicate. Chain restaurants lack authenticity. Independent operators lack consistency. We deliver both.
Scalable Systems From Day One
Weekly pop-up model isn't just a launch strategy—it's a proof of concept for catering, trailer operations, and eventual brick-and-mortar expansion. Every Friday service tests and refines systems that will scale to multi-unit operations.
Next Steps: Launch Timeline & Action Items
1
Finalize Permits & Compliance (Weeks 1–2)
Submit Louisiana Sales Tax Account application, register for St. Tammany Parish sales tax, obtain City of Slidell Occupational License, secure LDH Mobile Food Permit, confirm commissary letter is current and on file.
2
Equipment Setup & Testing (Weeks 2–3)
Install Oklahoma Joe offset smoker, set up handwashing station and warming units, test POS system (Square), conduct full dress rehearsal cook with menu items, photograph final products for marketing materials.
3
Marketing Campaign Launch (Weeks 3–4)
Build email and SMS list in Klaviyo, create Facebook business page and Instagram account, shoot branded photography and video content, launch teaser campaign announcing opening date, set up pre-order system.
4
Soft Launch Service (Week 4)
First Friday service targeting 75–100 plates, invite friends/family/community supporters for feedback, document entire service for content creation, refine systems based on operational learnings, collect customer contact information.
5
Full Public Launch (Week 5+)
Every Friday service targeting 150–200 plates, implement weekly marketing engine (Tuesday–Friday content schedule), activate pre-order system for 50% of capacity, monitor cash flow and profitability metrics, iterate based on customer feedback and sales data.
Contact for Investment Inquiries: [Insert Contact Information]
Document Version: Strategic Business Plan 2025–2027 | 985 x 504 BBQ & Smokehouse