Pecos Pit BBQ, with a 30 year track record of success in the Seattle area signed a licensing agreement with Gerry Kingen, owner of Salty’s Seafood Grills, more than a year ago. In that time plans to bring Pecos to a wider audience have been in the works. He believes the Pecos concept with some menu refinements has “Greater potential than it is realizing.” Kingen said, “With respectful enhancements it could go local, regional, national, and even global. With a different approach to franchising it becomes an opportunity for others. We think the product ‘hunts’ and has broad based universal appeal.”

In an exclusive interview with the West Seattle Herald Kingen disclosed that among the first outlets will be one built on the site of the former Ben Hoshi Teriyaki restaurant at the corner of 35th and Fauntleroy Way SW.

The site, which has been closed since January of last year, will be remodeled and be the West Seattle home for the regionally famous Pecos Pit formula. “We’re excited about West Seattle,” he said.

The original Pecos Pit located in SODO on 1st Ave. South is owned by Debra and Ron Wise and as was reported by the Seattle Times in May of 2013, Kingen plans to develop multiple satellite Pecos locations and begin franchising.

The West Seattle location will offer a walk up, pickup and drive through plus some limited in-store seating.

The agreement between Wise and Kingen, allows changes in the menu and ways in which the food is presented and marketed. Since the menu is still being developed, Kingen would not share many details aside from the fact that it will be health conscious with more salads and lighter items but still offer a true BBQ experience. “How many places can you say you want to lick your fingers afterward. That’s barbecue.”

Sandwiches are the core of the offerings but a variety of side dishes and other specialty items will be offered he said.

On the beverage side he said the new Pecos would offer its own “Shiny Hiney Moonshine™”, “Smoking Hot Pale Ale™” and one other beer, sweet tea, lemonade and other soft drinks.

Kingen, now 71, and founder of the chain of Red Robin restaurants built that company into a major force before selling to Japanese investors in 1986. He intends to use his experience in building franchise restaurants to the growth of Pecos Pit BBQ.

Driving the effort is Kingen’s desire to get back in the game but on his own terms. That means creating a business that is as profitable as it is oriented to be a positive force for everyone from customers to investors to employees.

“It will provide good people with an avenue to great success. By 2025 we will have probably 12,000 employees working for Pecos. We will exceed the expectations of over a billion people. I love empowering other people to make a difference. That’s what I’ve done all my life.” While he acknowledges that “it remains to be proven, we accept that as our challenge.”

“It gives me chance to bring my skill set back into the ring and get into competition again,” he said.

The West Seattle location and 2 others being planned for the Seattle area will be open by late this year. The company is still gathering investors and Kingen explained that “We’re not going to be involved with people who don’t see it as we do. It’s going to be a very ordered rollout.”

It’s his hope to have the Pecos Pit BBQ restaurants in every way and on every level live up to his new slogan for them. “They will be “Crazy Great” ™.