Archive for Wednesday, January 19, 2000

Barbecue business is really cooking

To handle demand, Daniel’s plans to add seating, as well as delivery service

January 19, 2000

Changes are under way at Daniel's Bar-B-Q that should improve service and increase seating.

Owner Daniel Hipsher plans to add a 12-foot counter to the 2-year-old restaurant at 215 West Street. He also plans to serve tap beer.

"I need to expand my seating because we're filling up too quickly," Hipsher said.

The counter should provide an additional eight to 10 seats.

In addition, Hipsher is altering how his drive-through window works. Previously, customers would order and wait for their order at the window. Now, customers will place their order at the window, then pull into a parking space, where they'll wait for their food to be brought to them by a restaurant employee.

"That way, we can get two, three, four orders going at once," Hipsher said.

That's not all.

"Probably within the next couple of weeks, we're going to start doing delivery after 5," Hipsher said. "If it goes over, we'll go ahead and expand it and do it all day and night."

Eventually, Hipsher said, he'd like to expand into a larger building. But that's several years out. So for the time being, he's trying to become more efficient in his existing location.

"I'm looking at every aspect to try to make it faster," said Hipsher, who learned the art of barbecue from his father, who for years operated the Rosedale Barbeque, a fixture in Kansas City, Kan.

At some point soon, he said, Daniel's should have its own web page. And he's hopeful that his sauce will be bottled and for sale in local grocery and convenience stores.

Hipsher, 28, who says he usually has "20 irons in the fire," also has secured his Realtor's license, and hopes to attract some customers interested in buying or selling commercial properties.

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