On Air


  • The Restaurant Brokers Turn Up the Heat on BBQ!
  • The Restaurant Brokers interview BBQ experts
  • BBQ and Restaurant Reality with the Restaurant Brokers

Are you looking to franchise your company overseas? How do you know when you are ready? What are the challenges of international expansion versus domestic expansion and where can you get help? This week, the restaurant brokers along with CEO of Buffalo's Cafe and CEO of YoBlendz and JuiceBlendz tackle international franchising.

Industry Guests Join the Restaurant Brokers

Roy Silver
Roy Silver
Roy Slicker has owned Slicks Que Co., a BBQ restaurant and products company based in Central Oregon, since 2009. Prior to that, he owned The Left Handed Chef catering service in Oregon and California, overseeing successful white table cloth BBQ operations. Slicker's expertise from 30 years in high tech development and marketing and his love and travel and appreciation of all things food, especially barbecue, has served him well in the catering and restaurant business. Slicks Que Co. has experienced significant growth both geographically and financially due to Roys business focus coupled with his high energy and networking abilities. Slicker is currently serving as president of the National Barbecue Association (NBBQA) and is very active in all areas of membership development. He travels 25,000 to 30,000 miles a year around the country connecting with other barbecue businesses, pitmasters and barbecue competitors. He is also one of the most requested instructors for the NBBQAs apprentice program, a 2- or 3-day barbecue business emersion program offered by the Association.
  • 5416472114 Phone
  • roy.slicker@gmail.com Email
  • www.nbbqa.org Website
  • National BBQ Association National BBQ Association
Jordan Wakefield
Jordan Wakefield
Growing up in Lawrenceville, Ga., Wakefield was immersed in a world of diverse culinary cultures. His mid-Western mother taught him how to prepare meat and potatoes, as well as her famous dishes including spaghetti, pork chops and meatloaf, and his Tennessee-born father provided Wakefield with his love for Southern culinary traditions. Wakefield went on to attend Le Cordon Bleu in Atlanta, where he took a coveted three month externship at the exclusive Homestead Resort in Hot Springs, Va. Wakefields talent of combining Southern food and sensibilities to create cutting edge cuisine became highly praised and he was soon promoted to executive chef of Meehans Public House in Downtown Atlanta. Between Jordans extensive training, skill and hand-picked kitchen team, he took Meehans fare to the next level, but most recently he has embarked on his latest venture of opening a barbecue restaurant, Smoke Ring, which serves up Jordans very own take on Georgia-Style Barbeque in Atlantas Castleberry Hill community.
  • 678.491.6875 Phone
  • jordan.smokering@gmail.com Email
  • www.smokeringatlanta.com Website
  • Smoke Ring BBQ Smoke Ring BBQ