Recipe for success

The owner of 4Rivers Smokehouse is looking in several areas of greater Orlando to open a second location.

John Rivers said that although he's in no immediate rush to get another restaurant launched, he is browsing for a place in four areas: Dr. Phillips, Winter Garden, the University of Central Florida and downtown Orlando.

Rivers wants a larger location, with indoor and outdoor seating potential, and better parking than what he's got now. He said quality and guest satisfaction at his current place are what he's focused on during this process, which is why he's taking it slow.

"I'm not going to compromise what we're doing here."

The demand for a second restaurant is definitely there. Rivers said his little eatery sells about 15,000 pounds of meat a week. On a rainy Saturday, at least 30 people happily lined up, most without umbrellas, as a sprinkle started. No one seemed to notice. Perhaps they were distracted by the delicious smokehouse smell floating in the air. It was Rolanda Williams' second time at the restaurant. She'd come back to get another taste of their signature brisket.

"The first time I came here I literally waited an hour, and it was worth every minute," she said.

The smokehouse, which leads with its fresh daily, 18-hour smoked brisket, has grown a lot since they opened in October of last year. They've gone from a staff of 12 to 54. They now sell their sauce all over the country and are starting to package their brisket and beans to be sold to restaurants, schools, convention centers and hospitals. Rivers is also building a commissary in downtown Orlando so they'll have more production space for the growing catering and mail-order businesses.

Customers are happy about the growth, especially if that brings a 4Rivers to their town. And if not, it's worth the travel time. Trudy Wild, who said she brings a new person every time she comes to 4Rivers, drives all the way from Longwood to get the barbecue.

"It is the very best barbecue. It has killer good flavor," Wild said.

"It's worth the drive," said Kim Holley, another Longwood resident.

That's what Rivers loves to hear. One of his favorite things to do is take off his 4Rivers gear, disguise himself with a hat, and wait in line so he can listen to the customers talk about his food. He said he's amazed by people's reactions and the restaurant's success so far.

"People started coming in and it hasn't stopped," Rivers said. "To me, I'm still feeding friends."

And that's part of the success, he said. First there's good food, then giving a unique experience, "and then you top it off when you can personalize it."

He certainly does that. In one hour, he filled customers' iced teas, took trays of trash, gave out free homemade ice cream and shared the secret to his collard greens. People walked past and stopped to shake his hand and compliment his food. Some he knew by name, others he made sure to ask.

"I love making people happy — that's always my goal," Rivers said.

More about 4Rivers Smokehouse

Grab some of their signature brisket at 2103 W. Fairbanks Ave. in Winter Park. Check them out on the Web at www.4rsmokehouse.com.

Customers can also feel good about eating at 4Rivers. More than 10 percent of the restaurant's profits are donated to local charities, with thousands raised so far.