Smokehouse & Social Club

Franchise Opportunities

Serious about hospitality, unserious about stress. Join a brand that values community, flavor, and a light dusting of satire.

Why Brother Barrel

  • Distinctive brand with a welcoming, playful voice (aka the Huggy effect).
  • Menu built for craveability and speed: smokehouse mains + quick‑fire sides.
  • Multi‑occasion: lunch, dinner, takeout, late‑night “SmokeShow.”
  • Lean operations with drum‑smoker program and streamlined prep.

What You Get

  • Turn‑key pit program (equipment spec, airflow & fuel guide).
  • Menu playbook + quarterly LTOs and photo kit.
  • FOH/BOH training from Huggy’s team — hospitality & humor.
  • Launch marketing: social templates, local PR one‑pager, and opening checklist.

Owner Profile

  • Hospitality leadership (or elite backyard‑pit credentials).
  • Community‑builder mindset and hands‑on approach.
  • Calm under pressure; laughs easily; reads fine print with a grin.
  • Liquid capital and willingness to smell like smoke (a little).

Investment Snapshot*

  • Initial franchise fee: $45,000
  • Estimated build‑out: $350k–$950k (site dependent)
  • Equipment package (pit + kitchen): $95k–$185k
  • Marketing launch: $15k–$35k
  • Royalty: 5% • Brand fund: 1%

*These are illustrative figures for planning only and not a franchise offering. Final terms provided in the FDD.

How It Works

Intro Call
Share your market, background, and goals. We share the sauce (not literally).
Qualification
Financial review and territory fit. We both check for good vibes.
Discovery
Visit a shop, taste the menu, and meet the team. Optional apron selfie.
Agreement & Training
Sign, schedule training, and begin build‑out with our playbooks.
Grand Opening
Ribbon, smoke, and a tasteful amount of sparkle. Welcome to the family.

FAQs

How big is a typical Brother Barrel?
2,000–3,500 sq ft with flexible patio options. Venting and local code may affect layout.
Can I convert an existing restaurant?
Often, yes. Second‑gen spaces reduce cost and timeline. We’ll assess your site together.
Is training on‑site or remote?
Both. Pre‑opening remote modules + in‑shop training for FOH/BOH and opening support.
What’s in the pit program?
Drum‑smoker specs, fuel sourcing, rubs & sauces, pacing, and overnight procedures.

Start the Conversation

Tell us about yourself and your market. Real humans reply — usually with sauce on the keyboard.

By submitting, you agree this is an inquiry only and not a franchise application or offer. Final terms are disclosed in the FDD.