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Guest David Miles

NoLa Smokehouse

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NOLA Smokehouse sells out of meat every day because it is so popular. 

“We use the best meat in our BBQ,†says NOLA Smokehouse Chef Rob Bechtold. “Black angus grass fed beef, free range duroc pork, and berkshire pork bellies are offered at a limited supply until they’re gone. We are the only BBQ in America doing this!†

New Orleans has never had a strong BBQ tradition, but that could all change with NOLA Smokehouse. Bechtold said he decided on BBQ because the food reminds him of family and the large gatherings he went to as a kid. “The smell of chicken cooking over hot coals still makes me drool.â€

Lavu iPad POS helps NOLA Smokehouse process orders and take credit card payments with ease, and that’s incredibly important for Bechtold. “Lavu iPad POS is simple and easy to use, and I learn something new everyday.†




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