Gerry and Kathryn Kingen, owners of Salty's Seafood Grills, have always enjoyed their own cuisine but as Gerry puts it, "You know that feeling you get when you want some Bar-B-Que and your mouth starts watering when you think about it?" is how he felt about Pecos Pit Bar-B-Que. A 1st Ave single location outlet with a cult following earned over decades.

In a conversation with the owners Kingen heard an opportunity and suggested he license the name, sauce and more. That was ten years ago. Then after testing recipes, branding and more in a location at Pike Place Market and building a location in West Seattle plans for world domination were laid. It's a similar formula for Kingen who after buying the Red Robin Tavern built it into an extremely successful chain before selling it to Japanese investors in 1986.

To make Pecos Pit into a chain however a different tack was required. After a trip to Japan where he saw central area kitchens serving satellite food outlets he realized the concept would work in America. Hence the construction of a "Central Pit" where all cold storage, production, meat smoking, not to mention business operations could be headquartered.

Kingen has greatly expanded the staff for Pecos Pit, bringing in deeply experienced professionals in areas such as franchising, marketing, training and more, all with an eye to expand the business region by region, with each  region anchored by its own Central Pit where all primary food preparation can take place. After moving across the nation and, perhaps at the same time in the next few years, international locations are being considered.

The construction of the central pit began in earnest late last year with the smokers arriving in January. The company plans to establish nine Seattle area Pecos Pit locations which will all be served from this central production facility; none more than a one hour drive from the Kent location. On the list are Federal Way, Kent, Ballard, North Seattle and downtown Seattle with the goal of building those stores in the Seattle market in the next three years. 

The headquarters is also home to Hug em' and Love em' University, the training center for the company where managers and new employees will spend time learning the Pecos Pit way.

Rolling this Spring and Summer is a fully functional, custom Pecos Pit Bar-B-Que Truck that will appear at West Seattle Summerfest and other regional events.

The fast casual restaurant sector has been the fastest growing of all types for the last few years with brands like Chick Fil-A  and Popeyes making major inroads in major markets and creating a lot of buzz.  But for all the restaurant reviews and nightly conversations about food across America it boils down to action over talk.

As Gerry said, 'It's what you do that counts."