Brothers BBQ Revenue and Competitors

Denver, CO USA

Location

N/A

Total Funding

Restaurants

Industry

Estimated Revenue & Valuation

  • Brothers BBQ's estimated annual revenue is currently $2.9M per year.(i)
  • Brothers BBQ's estimated revenue per employee is $122,500

Employee Data

  • Brothers BBQ has 24 Employees.(i)
  • Brothers BBQ grew their employee count by 26% last year.
Competitor NameRevenueNumber of EmployeesEmployee GrowthTotal FundingValuation
#1
$3.6M2926%N/AN/A
#2
$5M36N/AN/AN/A
#3
$6.6M4734%N/AN/A
#4
$15.4M88-1%N/AN/A
#5
$5.2M3728%N/AN/A
#6
$19.1M1099%N/AN/A
#7
$1.7M160%N/AN/A
#8
$4.5M320%N/AN/A
#9
$8.3M5366%N/AN/A
#10
$1627.5M6643N/AN/AN/A
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Chris and Nick O’Sullivan opened the doors of the first Brothers BBQ in February 1998 on the corner of Monaco and Leetsdale, but their love for BBQ started long before. Traveling the United States as a professional race car driver, Nick, who was often accompanied by older brother Chris, would stop at every BBQ joint along the way. The two of them soon became hooked on the local BBQ styles and cultures that they experienced while traveling across the country. Together, Chris and Nick decided that they would one day bring these different tastes of America back home to Denver, Colorado. For several years, Chris worked in local BBQ restaurants serving as an apprentice to BBQ artisans. In his spare time, he experimented on family and friends with meats and sauces, combining the best of each of his BBQ memories. Each area of the country had its own style of “Q,” and the brothers wanted to bring all of their favorite styles together in one location, that would remind people of their hometown BBQ joints. Once their recipes had been perfected, Nick and Chris converted a garage on the corner of Monaco & Leetsdale into the first Brothers BBQ Joint. 20 years later, the original Brothers BBQ still sits in this Denver location. Car parts, license plates, and other automobile memorabilia line the walls of this location and each of our 5 Brothers BBQ locations, to remind customers of where their journey first began. All of our meats at Brothers BBQ are purchased fresh and are never frozen. We slow smoke our meats daily over fresh-cut hickory wood to provide a tender, juicy and smoky cut of meat. After smoking, each of our meats are finished on the grill with their recommended sauce and served fresh to order. We at Brothers BBQ would never serve anything to our customers that we wouldn’t love to eat ourselves – and that’s our motto.

keywords:N/A

N/A

Total Funding

24

Number of Employees

$2.9M

Revenue (est)

26%

Employee Growth %

N/A

Valuation

N/A

Accelerator

Brothers BBQ News

2022-04-17 - Detroit BBQ Co. owner Tim Idzikowski has died, celebration of life planned in Corktown

Known for beef brisket, ribs, pulled pork and burnt ends, Idzikowski founded the business with his brother in 2009. According to the website,...

2022-04-17 - Royals’ Hunter Dozier again partners with KC barbecue restaurant for a special cause

Royals' Hunter Dozier again partners with KC barbecue restaurant for a ... One way Dozier is helping Big Brothers Big Sisters is by once...

2022-04-13 - Top-Rated Hudson Valley, New York Eatery Featured on Food ...

Brothers Barbecue score 4 stars from 406 reviews online. Google Maps. Handsome Devil - 3 Corwin Ct Newburgh, NY 12550. Handsome Devil BBQ is...

Company NameRevenueNumber of EmployeesEmployee GrowthTotal Funding
#1
$2.4M24-37%N/A
#2
$2.9M2433%$7M
#3
$2.4M24N/AN/A
#4
$2.4M24N/AN/A
#5
$5.4M240%N/A