Jason Ganahl, Founder Of G-Que BBQ With Cohost Jaime Zawmon, President Of Titan CEO

  Honing your skills in a certain craft is best done through first-hand experience. In the case of https://www.linkedin.com/in/jason-ganahl-3694044/ (Jason Ganahl), he was able to start his own barbeque restaurant by spending time as a judge and competitor in the biggest professional barbeque contests. Jason sits down with Bob Roark, joined by his cohost Jaime Zawmon, to share how he founded https://gquebbq.com/menu/ (G-Que BBQ) and his strategies in maintaining its success, particularly in keeping good connections with customers even beyond good food. He also shares how his business dealt with the changes caused by the pandemic and how he plans to address any future adjustments that may come. --- Watch the podcast here:[embed]https://youtu.be/i62p_M84UOY[/embed] Jason Ganahl, Founder Of G-Que BBQ With Cohost Jaime Zawmon, President Of Titan CEOWe are joined by Jaime Zawmon, my cohost, President and Founder of https://www.titanceo.com/ (Titan CEO). We also have Jason Ganahl, the Founder of https://gquebbq.com/ (GQue BBQ) and the Maestro of Meat. Good day, Jaime and Bob. Tell us about GQue BBQ. Tell us about your business and who you serve. In GQue, we got several different taglines. One of them is “Colorado's Only Championship Barbecue Restaurant.” I started out as somebody who wanted to eat good barbecue and then I became a judge for a professional barbecue contest. I started competing in a professional barbecue contest and opened up a barbecue restaurant. We are the only barbecue restaurant in Colorado that won a professional barbecue contest. How does one get to be a judge? I'm thinking that's clever. It's great but you pack on the pounds being a judge. You eat pounds of food at a barbecue contest, which is great, I loved it. I was a judge many years ago. We have a lot of judges that are 65 or 70 years old. I can't imagine how they feel for 2 or 3 days after they judge a barbecue contest. Even now, if I eat a big barbecue meal, which is nowhere near the amount of meat that you would