Plowboys Barbeque to Move into Former Ingredient Space in Downtown Kansas City
Published on May 07, 2016 | Category: New Location
By Jenny Vergara
Plowboys Barbeque has announced plans to move its downtown barbecue restaurant from a smaller space located in the middle of the Town Pavilion building to a more prominent space on the corner where Ingredient once operated.
Plowboys Barbeque opened its second restaurant inside the Downtown Kansas City skyscraper last year after successfully opening its first location in Blue Springs in 2013 after years on the competitive barbecue circuit.
“Having outgrown our current downtown space in just a year, the move will allow us to expand our menu, hours and service,” says Todd Johnson, chief financial officer for Plowboys Barbeque.
Plowboys Barbeque was founded as a BBQ competition team called Pork Pullin’ Plowboys in 2001 by Todd Johns and Randy Hinck. The Plowboys won the American Royal BBQ Invitational, winning overall Grand Champion in 2009, American Royal BBQ Open Reserve Champion in 2010, Brisket Champion in 2009, Pork Champion in 2008 and Chicken Reserve Champion in 2010.
When Plowboys opened its location downtown last year, which also happens to be conveniently located on the new streetcar line, the team wanted to offer a top-notch competitive barbecue experience to those visiting downtown for business, conventions or events.
However, the location was only 2,100 square feet, and did not allow room for the business to grow. They found that by only being open weekdays for lunch and pick-up catering, they were missing the bar and evening business they had hoped to accommodate. They needed to expand into a bigger space to become a full-service restaurant to reach their goals for Plowboys Barbeque.
The new location will offer 5,700 square feet, giving them a more visible presence on the corner, and will allow them to add a full bar, outdoor seating and dinner service for the first time. They will also add an online ordering system that will allow easy access for those who live and work downtown to their award-winning burnt ends, pulled pork and BBQ nachos, which have become a fan favorite.
“I’m excited about having a full kitchen available to me to expend our menu to include French fries, sweet fries and burnt ends every day, and we will be smoking on site, which we aren’t able to do in the current location,” says Todd Johns, president & chief pitmaster of Plowboys Barbeque.
The new space will also feature a wood-fired stone hearth pizza oven that Plowboys Barbeque plans to make use of on its new menu.
“The creative juices are already flowing around how to meld barbecue and pizza, which are #1 and #2 on my favorite foods list,” Johns says.
Following renovations to the kitchen and restaurant interior space, the new Plowboys Barbeque hopes to open in early September.
To read the article online at Feast Magazine click here.