Up in smoke: A bank explains its big bet on barbecue

What does it take to succeed in the ‘here today, gone tomorrow’ restaurant world? Bankers and veteran restaurateurs share some secrets.

Roger and Suzanne Perry, along with Dr. BBQ, Ray Lampe (middle), have opened a new eatery with the help of lenders, Valley National Bank's Leslie Bridges, far left, and Sterling Birdsong, far right.
Roger and Suzanne Perry, along with Dr. BBQ, Ray Lampe (middle), have opened a new eatery with the help of lenders, Valley National Bank's Leslie Bridges, far left, and Sterling Birdsong, far right.
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Americans love barbecue. Ribs, brisket, pulled pork — you’re never far from a smoke-filled barbecue joint. Dr. BBQ himself, Ray Lampe, says his favorite barbecue restaurant isn’t in a traditional mecca like Austin, Kansas City or Memphis, but in Brooklyn, proving the universal appeal of the cuisine.

 

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