6 Questions with Charlie Eblen on Going From Food Truck To Brick n' Mortar
Read time: 2 min
By Sophie Braker
First restaurant job?
I was a dishwasher at a sports bar in Murfreesboro, Tennessee called Shoeless Joes.
2. What’s a food / drink you always have on hand at home?
We always have a bottle of bourbon and some Ramen Noodles.
3. What’s the bite of BBQ you ate that set you on this path with Single Tree?
It was more of a culture than a bite. Growing up, we always sat outside by a fire, enjoying the night, working out plans to solve the world's problems.
4. What does the “Nike of BBQ” mean?
Nike didn't set out to make athletes faster. They built a company to help people train harder, recover faster, and help people grow… Single Tree was founded on the principle of being able to bring people together to enjoy the perfect plate of BBQ, building community, and helping others.
5. How should BBQ content producers approach short form video?
I think all content creators should approach their content the same way. Tell your story, be as authentic as you can be. If you over think about what you're posting you won’t post. Let your audience know who you are and what you do EVERYDAY.
6. Best advice for a food truck operator looking to get into a brick n mortar location?
Patience is a virtue for a reason. Build your brand and your community first. Brick and Mortars have many challenges that food trucks don't have. Dial in everything about your food truck before you try to move into a brick and mortar. Small problems in a 144 sq ft. space of a food truck are much harder to fix in 2000 sq ft. brick and mortar.
Watch the Videocast with Charlie and Jensen - BSP403: Restaurant Branding Tips From Single Tree BBQ's Journey To Become The "Nike" Of BBQ
After loosing my job during the pandemic of 2020 and working for major restaurant companies for over 25 years, I decided to start my own brand.When I was a kid, I remember going to my grandfather’s farm in Bell Buckle, TN. When you pulled into the farm and looked up at the ridgeline there was one single tree that stood tall above all the others.So, Papa George, “The Judge” (my grandfather), name the farm Single Tree Farm. We always worked most of the day, whether that was in the garden, with the cattle or horses, fixing fences, or whatever else needed to be done. But, at the end of the day, we would spend time together by the outdoor fireplace, telling stories and cooking dinner.
Through all of the years, the lessons I learned, and the laughter and love that was had around those dinner tables and fires will always be remembered and cherished. This is where my love of food, and family was born.
When I thought of starting my own brand the first thing that came to mind was my grandfather telling me that he had always wanted to start his own restaurant. So I knew immediately that the name of my brand and restaurant would be Single Tree – Wood Fire BBQ!
