1949
20
$500,000
$50,000
$750,000
No
Bono’s Pit Bar-B-Q offers an authentic Southern barbecue experience rooted in tradition and community. Since 1949, the Bono family has been perfecting the art of pit-cooked barbecue, delivering tender, flavorful meats that keep customers coming back. With over 70 years of history, Bono’s has become a staple in Jacksonville, Florida, and is now expanding its reach through franchising, inviting entrepreneurs to join in preserving and sharing this beloved culinary legacy.
Proven Track Record: With decades of success, Bono’s has established a loyal customer base and a strong brand presence.
Authentic Product: The commitment to traditional pit barbecue ensures a unique and high-quality offering in the competitive food industry.
Community Engagement: Bono’s is deeply rooted in its community, fostering strong relationships and customer loyalty.
Franchise Support: Comprehensive training and ongoing support are provided to ensure franchisee success.
Expansion Opportunities: With plans for growth, franchisees have the opportunity to be part of an expanding brand with untapped markets.
1. Established Year:
Bono’s Pit Bar-B-Q was founded in 1949 by Lou Bono in Jacksonville, Florida. It began as a small, family-run barbecue restaurant with a focus on authentic Southern-style smoked meats. Over seven decades, it has developed a reputation for quality, flavor, and community connection.
2. Founders and Ownership:
Founder: Lou Bono, a passionate barbecue chef, started the business to share traditional Southern flavors with the Jacksonville community.
Current Ownership: Today, the franchise is privately owned by the Adeeb family, who have expanded the brand while maintaining the original values of quality and hospitality.
3. Franchise Units:
Bono’s Pit Bar-B-Q currently operates over 20 locations, primarily in North Florida.
The company has begun franchising to expand nationally, offering entrepreneurs the opportunity to bring authentic Southern barbecue to new markets.
4. Brand Journey & Company History:
Started as a single barbecue joint in 1949.
Built a loyal customer base through consistent quality, friendly service, and classic Southern recipes.
Expanded gradually with additional locations under company-owned and franchise-operated models.
Developed strong brand recognition as a trusted Southern BBQ destination.
Now leveraging its long-standing reputation to grow through franchising, focusing on untapped markets across the U.S.
5. Market Presence:
Strong presence in Florida, especially in Jacksonville.
Recognized for its authentic pit-cooked meats and traditional Southern barbecue style.
Positioned in the casual dining sector, appealing to families, food enthusiasts, and communities that value quality barbecue.
6. Industry Category:
Falls under casual dining and barbecue restaurants.
Competes in the U.S. BBQ industry, which has strong regional appeal and growing nationwide interest in authentic Southern cuisine.
7. Other Information:
Bono’s emphasizes community engagement, often participating in local events, catering, and sponsorships.
Maintains a consistent supply chain to ensure quality ingredients and authentic flavor.
Has a long-standing culinary tradition, offering franchisees a trusted, well-established business model.
Pre-Launch Support: Assistance with site selection, lease negotiation, and restaurant design to ensure optimal location and layout.
Training: Comprehensive training program covering all aspects of restaurant operations, including food preparation, customer service, and management.
Marketing Support: Access to branded marketing materials, promotional campaigns, and digital marketing strategies to attract and retain customers.
Ongoing Support: Continuous operational support, including regular visits from franchise consultants, performance evaluations, and updates on best practices.
Technology Integration: Implementation of point-of-sale systems, inventory management tools, and online ordering platforms to streamline operations.
Supply Chain Management: Established relationships with suppliers to ensure consistent quality and timely delivery of ingredients.
Investing in a Bono’s Pit Bar-B-Q franchise requires more than just capital—it requires the right mindset, skills, and passion to uphold the brand’s legacy. The ideal franchisee should possess the following qualities:
1. Business Background:
Experience in the restaurant or hospitality industry is highly desirable, though not mandatory.
Strong understanding of business operations, financial management, and team leadership is beneficial.
Familiarity with casual dining or fast-casual food service helps in managing day-to-day operations efficiently.
2. Passion for Food and Customer Experience:
A genuine love for Southern cuisine and barbecue culture.
Commitment to maintaining high standards of food quality, service, and customer satisfaction.
Enthusiasm for representing a family-owned, community-focused brand.
3. Investment Capability:
Sufficient capital to cover initial investment, infrastructure, and working capital.
Ability to manage operational expenses during the initial months before the franchise reaches break-even.
4. Location Preference:
Interested in untapped or growing markets, particularly in regions where Southern-style barbecue has strong appeal.
Ability to engage with local communities to build a loyal customer base.
5. Entrepreneurial Mindset:
Willingness to follow proven operational guidelines while also contributing to local marketing and brand growth.
Comfortable managing staff, operations, and customer service with hands-on involvement.
Motivated to grow multiple units once the first location proves successful.
6. Community-Oriented Personality:
Strong desire to connect with the local community, participate in events, and support local initiatives.
Able to foster long-term customer loyalty through personal engagement and high-quality dining experiences.
7. Long-Term Commitment:
Interest in building a lasting business rather than seeking short-term gains.
Willingness to invest time and effort in maintaining brand standards, training staff, and growing the franchise.
| Financial Component | Details / Range |
|---|---|
| Total Investment Required | $500,000 – $750,000 |
| Minimum Investment Required | Varies by location, typically starts at $500,000 |
| Franchise Fee | $50,000 for the first unit; $25,000 for each additional unit |
| Infrastructure & Equipment Cost | $300,000 – $450,000 (includes kitchen equipment, furniture, and signage) |
| Marketing & Advertising Budget | $15,000 – $30,000 initially; ongoing contribution to brand marketing (2–4% of sales) |
| Working Capital | $50,000 – $75,000 (to cover operational expenses during early months) |
| Royalty Fees | Typically 5–6% of monthly gross sales |
| Expected ROI (Return on Investment) | 18% – 25% annually (varies by location, operations, and market conditions) |
| Break-Even Time | 18 – 24 months |
| Potential Revenue Streams | Dine-in services, takeout, catering, online ordering, merchandise sales |
| Other Fees | Optional: local promotions, training updates, and technology integration |
