Brisket Stop

Company patented a smoker that automates the barbecue process and allows fast cooking to lower costs and create a consistent barbecue every time.

Los Angeles, CA, US Restaurants Brick & Mortar Generating Revenue
Ask a Question
First name:
Last name:
Email:
Question:
Consumer Products
Summary Problem Solution Industry Landscape
Brisket Stop has developed a patented computerized smoker oven that automates the barbecue process and allows for easy, fast cooking to lower costs and create a consistent, delicious barbecue every time. Under the brand Brisket Stop, the Company is launching a unique California-based fast-casual BBQ fusion franchise model via in-line stores and mobile kitchens. The “magic” Brisket Stop oven delivers consistency cycle after cycle, day after day, and year after year.

A Brisket Stop franchise model offers the ultimate convenience for operators. Faster and more efficient than traditional smokers, Brisket Stop’s state-of-the-art equipment can smoke meat in as little as one hour, without losing any weight. Each Brisket Stop can be operated by just two employees, without the needed for expensive skilled labor, with a portable smoker that can cook 200 pounds of meat at a time.
Restaurant meals too often are composed of processed food, bland ingredients and unhealthy recipes, impeding our health goals and taking away the true joy of food. The better-food movement has helped usher in new and promising trends across the country, though even in major population centers there are still very few locations where consumers can find a truly great affordable meal that uses top-quality ingredients and healthy from-scratch recipes. Yet consumers are demanding better food from producers. A recent article in the Wall Street Journal, in fact, notes that General Mills, Kellogg and Campbell Soup are all reducing their labor force because of shifting consumer demand. “Consumers are increasingly seeking products that match their personal definition of real food, and that can mean foods that are less processed and have simple labels with recognizable ingredients,” (as well as more protein, whole grains or gluten-free), says General Mills Chief Executive Ken Powell.
The intention of Brisket Stop is to create an expansive chain of world-class barbecue eateries that serve each surrounding community with innovative, delicious, and affordable meals. Brisket Stop will offer customers great food in upscale yet comfortable quick-service retail locations, food carts, and hospitality settings, with a menu of perfectly cooked meats and sides.
Brisket Stop will offer the market a unique blend of top-quality ingredients, convenience, and taste to satisfy the needs of a broad base of consumers with prepared meals for consumers unsatisfied by current quick-service restaurant brands. Whereas barbecue is readily available in many areas of the South and Midwest, good quality barbecue is scarce in many locations. The intention of Brisket Stop is to create an expansive chain of world-class barbecue eateries that serve each surrounding community with innovative, delicious, and affordable meals. Brisket Stop will offer customers great food in upscale yet comfortable quick-service retail locations, food carts, and hospitality settings, with a menu of perfectly cooked meats and sides.

Funding Overview

Angel / Pre-seed
Current Funding Stage
$ 50,000
Raised in Previous Rounds
$ 20,000
Raised in Current Round
$ 200,000
Goal for Current Round
Key Facts and Traction Funding History
  • $75,000 October, 2020
    Private funds

Gallery

The Team

MD

Michael Dekhtyar

CEO
College
RA

Rene Acevedo

Executive Chef / Operations
Culinary Academy
SF

Sonia Fleming

VP of Operations
College
DG

Dmitri Golovinov

Operations
College
MD

Michael Dekhtyar

CEO
Michael has 25 years’ experience working in the food and beverage industry. In his nearly three decades of professional food service and management, he has worked in event planning and catering, personal training, and management. Previously, he has owned and operated several successful private and franchised restaurants.
RA

Rene Acevedo

Executive Chef / Operations
An Executive Chef with over 30 years of experience, Rene has worked extensively with both South American and French cuisines. He has worked and run kitchens at several 5-star hotels in California, where his responsibilities included menu design, cost calculation, kitchen staff training, as well as kitchen, food, and payroll budget planning.
SF

Sonia Fleming

VP of Operations
Sonia has 30-plus years in the Food and Beverage industry. She has been working side by side with franchisees as well as owning and operating her own chain of fast food concepts. Sonia has directed, supervised and inspected restaurants in the Caribbean, Hawaii, and the United States. An area manager for Denny’s and McDonald’s, Sonia has extensive experience with management and operations in the restaurant world. In the past, she has worked extensively with new product delivery, project management, small business developing, and more.
DG

Dmitri Golovinov

Operations
Since the early 1990s, Dmitry has been working in the hospitality business in a variety of ways and has gained over 25 years of restaurant management experience. He served as a general manager for Pizza Hut in Honolulu for 7 years before becoming the GM for a restaurant at San Francisco’s Pier 39. Currently, he serves as the General Manager for Quality Catering.