Today we’d like to introduce you to Koby Keller.
Koby, can you briefly walk us through your story – how you started and how you got to where you are today.
I grew up in Hickory Flat, GA on a small horse farm road called “Old Country Pl”. Back then, its was rural. It was a simple life: picturesque barns and rolling fields housing a close group of family and friends. During the summer months, the different “OCP” families would alternate their homes for hosting cookout parties. Volleyball tournaments, throwing horseshoes, hot days and cool swimming pools. During this time, I found a passion for cooking and smoking meats. Bringing everyone together, with good times, great food and cold drinks. Fast forward 20 years, a business degree, working and living in Atlanta, I decided to move forward with my dream of opening a bbq restaurant back in “the Flat.” Hickory Flat, that is. A long time friend of mine, Kyle Pind first designed the Old Country Place logo, then joined as General Manager.
Shortly after, Jeremy Brown signed on as Executive Chef. Together, us three put our heads together. We’d all meet together daily and discuss strategies with learnings from our past experiences. We had a mission! While Jeremy was cranking out insanely good food, menu building, Kyle focused on the FOH, drink menus and menu designs. Before you knew it, we had a fantastic team built, menu and trained staff! We were ready to open for business. We loaded the smoker with a thousand pounds of Boston butts, Angus brisket, cage-free chicken quarters and baby back ribs and said a little prayer to the big man upstairs. Since that first day, that prayer, you can follow the crowds to Hickory Flat, GA to enjoy our skillfully crafted food, craft beer selection and artisanal cocktails set in a contemporary farmhouse inspired atmosphere!
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
If I said it has been anywhere near a smooth road, I’d be lying. Right out of the gates, we ran into space issues. Walk-in coolers weren’t big enough, dry storage was too small (my design flaws). We worked on hand and hand with our grocery purveyors with them loaning us refrigerated trailers to relive maximum capacity on perishable products. We sell our smoked meats directly from all wood smokers. With that said, every day is a struggle trying to forecast how many pounds of proteins to load for the following days business.
Alright – so let’s talk business. Tell us about Old Country Place – what should we know?
Old Country Place specializes in smoked BBQ. Slow smoked, locally sourced pork butts, black Angus brisket, baby back ribs and 1/4 bird chicken. We try utilizing and staple southern brands like Duke’s mayonnaise and Coca-Cola. For instance, we braise our collard greens in coca cola with smoked turkey legs and an Alabama white bbq sauce with a duke’s mayo base.
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
First and foremost our General Manager, Kyle Pind and executive chef, Jeremy Brown. I certainly couldn’t have created Old Country Place without them. Also, my parents David and Pam Keller who helped launch OCP and forever cheerleaders and brand advocates. All my family and friends who’ve continued to support me, Old Country Place and following my dreams.
Pricing:
- Prices range from $10-$30
Contact Info:
- Address: 6764 Hickory Flat Hwy set 112 Canton, GA 30115
- Website: www.oldcountryplace.com
- Phone: 678-880-7509
- Email: koby@oldcountryplace.com
- Instagram: oldcountryplace
- Facebook: oldcountryplace
Image Credit:
phototique
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