Brisket Southern BBQ & Bar (CH) Signs Deal with World Franchise Associates
28 Jun 2019 - Putting the "soul" back into "soul food" - Brisket Southern BBQ & Bar (Switzerland) hit the market in Zurich, Switzerland in early 2015. It offers a mélange of comfort dishes like slow smoked beef brisket (it’s namesake), mamma’s own mac n’cheese, a not-to-mess-with coleslaw, and a range of smoked meats like spiced pulled pork, salsa verde shredded chicken, glistening pork belly, and juicy spareribs. Their chicken wings pack so much heat, they can start a small fire. In the first step, Brisket pulls you in with their incredibly well-curated menu, but you end up spending the night because of their fantastic vibe. With great hip hop beats and a lively atmosphere, it’s where people come to have an unforgettable time. World Franchise Associates (UK) has announced the signing of an agreement to represent Brisket Southern BBQ & Bar (Switzerland) for exclusive development opportunities worldwide including Southeast Asia, GCC, and South Africa among other markets.
The group behind Brisket Southern BBQ & Bar are the von Matt’s of Von Matt Hospitality Group, based in Zurich. They own three successful and unique restaurants in their home market and are planning to open their fourth late 2019. The group specializes in high quality American comfort food, served to you with Swiss hospitality and a thought through menu that promotes fantastic food margins, since they use second cuts of meat, rather than prime cuts. For their customer base of meat enthusiasts, this concept is the perfect melting pot for high-quality soul food that can be served out at a fast pace, due to the pre-smoking of the meat. Owner, Stephan von Matt, describes Brisket’s concept as “a place that is as much experiential as it is fun. It’s where people come to eat to their heart’s content, while enjoying the vibe”.
The heart and soul of this restaurant is an impressive piece of equipment called “Dolly”, named after Dolly Parton. She is the smoke house or “smoker” that they use to slow-smoke all of their meats, and it was custom-built in Dallas, TX, and thereafter shipped to Switzerland. The team at Brisket spent months perfecting the art of smoking, especially since different cuts of meat require very specific smoking times. This is a skill that they have perfected and are ready to share with future partners. Brisket’s concept is in its prime and is ready to be scaled internationally.
World Franchise Associates