About
About BBQ Unlimited, LLC:
We are a startup company with an original BBQ recipe and a passion to satisfy the taste buds of the members of our community. Soul Food is most commonly considered to be fried and unhealthy. Our goal is to bring a new twist to an old tradition by providing a soul food menu that breaks the boundaries of fried. BBQ Unlimited gives the customer the ability to decide how his or her meal is prepared. With us the possibilities are unlimited...
About the Owner
Sean Green, Owner
Sean Green first realized his passion for cooking at a young age, in his grandmother’s kitchen. Motivated by his passion and vision to build his own empire, Sean set out on his first venture as a business owner. In June of 2005, he opened Fat Daddy’s restaurant. It was an instance success in the South Philadelphia area with friends, family and locals coming for his BBQ recipe. After a short time period, Sean was forced to close the doors of Fat Daddy’s for good. Through the years Sean has continued to work in the culinary fields mastering his skills and expanding his expertise, while never losing his motivation to strive towards once again opening his own restaurant. His passion for cooking, pride in his BBQ recipe, and the motivation of supporting his family is what will propel his company to become successful. Our website is bbqunlimitedllc.com take a look at what we do. We also have customer catering services as well as private chef services.
Details
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Frequently asked questions
What is your typical process for working with a new customer?
We are all about excellent customer service and ensuring our clients receive all they desire and more. We first like to identify a customer's need and we then build menus and provide service options within his/her desired budget
What education and/or training do you have that relates to your work?
18+ years in the culinary industry
Executive chef for multi-million dollar companies
Catering events for 200+ guest
Do you have a standard pricing system for your services? If so, please share the details here.
Pricing varies based on client desires, but we can work with ANY REASONABLE BUDGET
What types of customers have you worked with?
All types including celebrities such as Patti LaBelle, Martha Stewart, and George Soro
Describe a recent event you are fond of.
I enjoy what has become an annual pig roast for 100+ guests hosted by a repeat client of ours
What advice would you give a customer looking to hire a pro in your area of expertise?
Good quality does not have to be expensive
Culinary education does not equate experience
Presentation should be just as important as quality and taste
What questions should customers think through before talking to pros about their needs?
What type of event are they hosting?
What is the menu budget?
What kind of menu are they thinking about? Finger foods, buffet, sit-down plated dinner?
What kind of service/staffing do they need(if any)?
Timeline of food service (if applicable)