Dale Dupras, owner of the new Timmins take-out restaurant Get Ribbed Smokehouse & BBQ Pit, opened his smoker’s doors January 8th, 2016. This restaurant, located at 999 Riverside Drive, holds eight items currently on his menu, three of which being combos. His menu ranges from smoked chicken to chili to sausage on bun; and of course Kansas style ribs, all from meat locally grown. But don’t worry, Dale has enough recipes up his sleeve to change up the menu every two months or so: adding different dishes the customers haven’t tried before.
Dale wasn’t a chef, but his love for cooking and food fueled his ideas of owning a restaurant. The plan, originating with his brother by his side, initially started out as a sit-down restaurant, but due to costs and funding, Dale ended up opening Get Ribbed alone as a take-out only establishment. Fortunately, he wouldn’t have it any other way. “I don’t want to stretch myself too thin. I like the small business because it’s easier to preserve customer service and to gain control over the food that leaves through the door. I don’t want to jeopardize the time I take on the food to worry about running the dining room.”
An obstacle he does face is with his hours of operation due to small staff and cooking times. “Many customers have questioned the hours and why we are only open three days a week. But they all understand once I tell them that I’m cooking every day in order to have food for the next. It takes time to smoke meat. Right now I’m working on a brisket that takes 22 hours to smoke. Authenticity takes time.”
Dale’s innovation has taken off so far. He knew he’d be the only authentic smokehouse in the region because he did his research with the help of the Timmins Economic Development Corporation (TEDC) and The Commerce Management Group. “Research is the most important step for an aspiring entrepreneur. The Commerce Management Group referred me to the TEDC for business licensing. They ended up answering many more questions I had and being a great source of information. Tallia gave me a list of all the restaurants in Timmins and the area. It helped me understand who did take-out, who sold what, and which ones were succeeding in the area. This allowed me to jet into something new.” Now, Dale is the proud owner of the only Texan fruitwood and charcoal smoker running in the region.
Dale explains how Timmins was ready for a change. He wanted his food to be different from the regular hamburger and french-fries coming out of most take-out restaurants in Timmins. “They seem to be receiving the change well. I’m glad I didn’t give up. And for everybody else; don’t be that leprechaun digging in the same spot for days looking for his gold just to give up never knowing it was only a foot and a half deeper.”
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