Today we’d like to introduce you to Mike Bell.
Hi Mike, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
My interest in barbecue started with the family and neighborhood backyard cookouts that I enjoyed as a child.
That gravitated to a passion for cooking and more specifically grilling.
It wasn’t until I joined the United States Air Force and moved to Texas that I truly experienced real barbecue and absolutely fell in love.
Upon moving to Georgia and discovering the lack of good barbecue, I decided to take it upon myself to provide my new friends and community with the great barbecue that I know everyone deserves, so I opened Inked Viking BBQ.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
As I’m sure any entrepreneur would agree, any new start-up is going to have its fair share of struggles. And in my infinite wisdom, I’m attempting to open a restaurant in the middle of a pandemic.
On top of the given struggles of unforeseen financial pitfalls, I still work a full-time job which requires my full attention 50+ hours a week and a family at home which I refuse to neglect.
I started with baby steps with a food trailer, doing catering events and pop-up locations to get my name, face and product out there for people. All the while trying to get a brick and mortar restaurant up and running in what little free time I have remaining.
Doing this all without business partners or bank loans is a struggle but it’s also beyond gratifying, even if it takes a little longer to accomplish.
If you want to turn a vision into reality, you have to give 100% and never stop believing in your dream.
Can you tell our readers more about what you do and what you think sets you apart from others?
I feel what sets me apart from others is my love and passion for barbecue and my demand for perfection. I’m most proud of our brisket which I’ve strived for years to perfect. I feel that no matter how well a brisket turns out, I can always improve.
I take great pride in putting my blood sweat and tears into every piece of meat that goes into the smoker. (Not literally though)
I know people work hard for their money and if they choose to come spend it in my restaurant, then I owe it to them to make sure they get their money’s worth and want to come back.
So, before we go, how can our readers or others connect or collaborate with you? How can they support you?
We’d love everyone to follow us on all social media platforms so we can grow our following.
Contact Info:
- Email: Info@inkedvikingbbq.com
- Website: www.InkedVikingBBQ.com
- Instagram: www.instagram.com/InkedVikingBBQ
- Facebook: www.Facebook.com/InkedVikingBBQ
- Twitter: www.twitter.com/InkedVikingBBQ
- Yelp: www.yelp.com/InkedVikingBBQ
