The crazy increase in overhead with folks building massive structures with big staffs is dumb too. No enterprise has more negative factors impacting profitability. Food costs, labor, fuel, rent, everything just costs more. Growing up most Texas barbecue was a roadside shack with an old dude selling some “beef” (what was it? Shoulder clods? Brisket? Knuckles?), chicken, and sausage. Bags of chips on a rack. Cokes in an ancient machine that were somehow colder than 32 but still liquid. That’s it. Or a diner in town that served it as a special on a plate lunch with vegetables. Or a little shop on the square or across the tracks on the black side of town. Always owner operated. I think there is a bubble busting. It’s not just the financial pressure. It’s hard fucking work. Derek Allen had award winning barbecue and opened a joint in the medical district (where Hurtado is now). He and his super hot wife ran it hard, and had to keep adding hours like breakfast, then evening hours, and it just burned him out. He shut it down blaming the lifestyle it inflicts. It’s why I respect the Goldee’s model. Three days. Open til sold out. Done.