RHINO, I agree. There's plenty of opportunity in the sector. I know around me there are two decent places (though one is actually a pretentious BBQ joint, if you can imagine, their menu pooh-pooh's the idea of pictures of livestock) and one wretched place where the ribs, brisket -- everything is so dried out -- don't know how they stay in business. There's one other place I haven't tried yet. But a reliable rib chain could do very well. They'd have to have good training for the franchisees, though.
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