Business booming at Bryan's Smokehouse after Restaurant Impossib - KTRE.com | Lufkin and Nacogdoches, Texas

Business booming at Bryan's Smokehouse after Restaurant Impossible makeover

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LUFKIN, TX (KTRE) -

It's been a little over two weeks since an East Texas barbecue joint was featured on Food Network's Restaurant Impossible.

Chef Robert Irvine tries to save struggling restaurants from the brink of failure in just two days and only $10,000 dollars

General manager of Bryan's Smokehouse, E.G. Matthews says every thing is different except one thing...

"We're still the same hometown atmosphere and everything," said Matthews.

"Since the show aired business has just been tremendous," said Matthews. "We've increased our sales by five times and business is just growing every day."

Matthews says the restaurant is attracting visitors from all over the country and the furthest place so far...

"Cleveland, OH," said Matthews. "They were here two days after the show aired."

And today, a visitor for Greeley, Colorado named Kassey Morris joined the list.

"We watch Restaurant Impossible and I heard great things about it since then so we had to check it out," said Morris. 

BBQ lovers are already picking favorites.

Chris Fleniken and his wife had lunch at  Bryan's Tuesday.

[I] "Found the Carolina pulled pork sandwich so this has just been something I can't get enough of," said Fleniken. 

But the pulled pork isn't the only dish getting attention.

Christian Galloway stopped by to try the ribs. 

"I had the ribs which were featured on the show and they were delicious and they were everything that they said in the show," said Galloway.

"I've been waiting to try the ribs, today they had them so I had to get a couple pieces of ribs to try them and they just fell right off the bone," said Fleniken.

And as far as what the customers think about the new staff and food at Bryan's.

"They are a crystal goblet in a world of Dixie cups," said Galloway.

Guests say they are impressed with all the positive changes and look forward to their next meal.

 

Matthews says that business is steady and the restaurant is making more money but they are still trying to make up for the struggle over the past few years.

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