TDN Weekend December 2016 Issue 9
Issue link: https://www.e-digitaleditions.com/i/1056824
"I like barbecue and his is very authentic," said Ocala Breeders' Sales President Tom Ventura. "It's high-quality food and is very con- sistent. He does a very good job and takes his time with the barbe- cue, which you have to do. That place is very popular." Jones believes it's not just the quality of his food that has made Big Lee's a success. "I think the thing that sets us apart is the staff we have," Jones said. "It's the human element, the way we treat people. It's the heartbeat that our crew has. Our staff looks at our food and they're thinking this food has to be good enough to serve to a queen, to a dignitary; is it good enough to serve to someone whose presence would mean a lot to me?" But there's only so much you can accomplish owning one food truck in a relatively small town in Northern Florida. Even one that serves very good barbecue. What Jones needed was to be discovered, and by someone with the wherewithal to take Big Lee's to the next level and beyond. On a busy Friday in March with Jones working the counter, five cus- tomers all told him essentially the same thing: "Guy Fieri has a new show on the Food Network and you'd be perfect for it." "I had no clue this show was going to happen," Jones said. "The fifth person that approached the window is a really good customer and she walks up to the counter and says, 'Rashad Jones, listen to me. Guy Fieri is doing this show.' She said the same thing everyone else did, but she said it with urgency and emphasis, as if someone's life depended on it. We have smart customers and they know their stuff. I took their advice." What Jones needed was to be discovered , and by someone with the wherewithal to take Big Lee's to the next level and beyond.