It’s pretty special to be a tech company designing and manufacturing products that are used in the BBQ industry. It’s even more special when this happens in the BBQ capital of the world, Kansas City. And then to add to all that, just down the street from the FireBoard HQ is a great BBQ restaurant. And finally, this restaurant is an organic FireBoard customer!
Owner, Kevin Hill, found himself as proprietor of one of Kansas City’s newest BBQ restaurants after being presented with a unique business investment opportunity. Having a construction, not a restaurant, background allows Kevin to see the restaurant world through a different perspective. One that is focused on quality and customer service and yet allows Kevin to make decisions not tied to emotions. So far, this combination has allowed Wolfpack to make a name for themselves in a town that is pretty critical of BBQ.
Kevin relies heavily on his staff to drive the passion for BBQ. His pitmaster, Chris Lacey has mastered the art of smoking fresh meat every day and somehow figuring out the perfect amount each day. His back-of-house manager, Devon Heim keeps the sides coming and the staff well equipped for plating each meal appropriately. And finally, front-of-house manager, Colleen Pleiss manages the wait staff to provide best-in-class service to the customers.
Kevin also relies on FireBoard products to keep the whole operation running smoothly. A FireBoard 2 manages ambient and meat temperatures on the large pit. The Spark instant read thermometer helps to provide fast readings of all the meats individually. And finally, the Beacon tracks temperatures inside his coolers, freezers and holding cabinets. The Beacon recently alerted him to a failed compressor in a freezer that was able to be repaired before they lost product. That’s FireBoard, doing the job!
If you haven’t tried Wolfpack, we highly recommend them for the brisket, pork belly burnt ends and their mac! And certainly, if you need cold storage monitoring, nothing beats the FireBoard Beacon!
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