When it’s too hot on the weekend to heat up the kitchen or stand at the grill, call Kim and Andrew Lindeman, owners of MAK’s BBQ, and let them do the work.
The couple says they are barbecue lovers themselves and that was the reason they opened a business doing what they love.
It may be the new way of doing business, influenced in part by the takeout menus that many people have become accustomed to during COVID-related closures, but the Lindemans have proven that the traditional brick-and-mortar style restaurant is not the only way to prepare and serve food.
The couple left their careers in technology, business and marketing behind – which would have required a three-hour round trip for Andrew – and decided to throw themselves into a business they could build together.
Kim and Andrew Lindeman invested in themselves and a smart business plan.
MAK’s BBQ is a sit-down restaurant, meaning customers order online or call before picking up their prepared food to go.
The Lindemans recommend that customers pre-order through their website. This way they can ensure they get the food they want, but they also accept walk-ins.
The pop-up giant smoker is located at 10128 Alta Sierra Drive in Grass Valley. To view menus and pre-order, go to the MAK’s BBQ website.
If you are expecting guests or do not want to cook on the weekend, customers can pre-order online until 10 p.m. on Wednesday and pick up the food on Friday and Saturday between 4 and 7 p.m.
Beef brisket, pork ribs, chicken or pulled pork are some of the slow-cooked meats that MAK’s BBQ is particularly proud of. Finish off with some grilled baked beans or street corn bowls.
One or two restaurants and caterers work in the same kitchen, reducing overhead costs, including rent.
“We talked about it for a long time and wanted to make it a reality,” said Andrew Lindeman.
It’s been a few months since they opened, and to attract customers they’ve used word of mouth through friends and family, social media, and signage in the Alta Sierra neighborhood, where the smoker and kitchen are located.
So far, things are going really well and it’s definitely better than commuting, the couple agree.
The name MAK’s BBQ is a combination of initials.
The “A” in the name MAK stands for Andrew, who began his grilling journey in 2015 when he purchased his first smoker and traveled around the country trying different styles and developing his own methods through trial and error.
The “K” in the name MAK stands for Kim, who joined the journey when she met Andrew in 2021 and encouraged him to pursue his dream; Kim’s educational and professional background helped get the business idea off the ground.
The “M” in MAK stands for Andrew’s Uncle Mike, who has passed away but is still honored and loved.
“We’ve been to a lot of different barbecue restaurants and sometimes we’ve been disappointed because they’re all sold out. Even if you get there early, they’re sold out within 30 to 40 minutes,” said Andrew Lindeman. “We didn’t want to put our customers through the same thing.”
Andrew makes all the dry spice mixes himself, cuts the meat and prepares the sauce.
“I do a glaze at the end to finish it off; it’s not super thick,” Andrew said. “On Wednesdays, I cut the meat and prepare spice blends and sauces.”
The couple, who could be considered part of the millennial generation, recognize the benefits of running their business without the usual overhead costs of a restaurant.
“The advantage of our approach is that we don’t have to pay rent for the restaurant,” Kim said. “We rent the space and serve from there, and the costs are not astronomical.”
About every two weeks, the couple offers specials to keep the menu interesting.
“The first couple of weekends we did pork belly burger ends, which are like the candy of meat dishes, I would call them that because they’re kind of sweet, sticky and smoky,” Kim said. “It was a huge success.”
The Lindemans recently obtained their Temporary Food Facility (TFF) license to allow for gradual expansion.
“We just got our TFF so we can start doing farmers markets and things like that,” Andrew said. “And then our goal is to get a food truck one day, and then the ultimate goal is to have a small restaurant one day, so a five-seat restaurant.”
For larger orders, MAK’s BBQ can also deliver to parties after prior registration.
“I think every single catering event we’ve done has been under $11 per person,” Kim said. “If you look at companies in California — and we’ve looked at a lot in Texas, where the competition is so fierce — our prices are better.”
The key to the business model is to produce no waste. Andrew and Kim have become experts at calculating the exact amounts of meat they need for their orders and repeat customers. However, if there is any leftover, they take it home themselves.
“We’ve been to Texas, Arkansas and Florida,” Andrew said. “We’re both foodies, so we eat wherever we go.”
The smoker with an all-stainless steel interior used to cook the meat at MAK’s BBQ was custom built by a gentleman in Georgia.
Located right off Alta Sierra and Highway 49, the pop-up, smoker and kitchen are convenient for anyone traveling the 49 corridor to pick up their stuff.
“This neighborhood has worked great because we’re so convenient for them. People just come to us right after work. They’re just great for us,” Kim said.
The Lindemans say it’s an exciting new approach, and they invite people to follow MAK’s BBQ on Facebook and Instagram.
“We worked with the SBDC, the Small Business Development Council, a federal and state funded program that is part of the Northern California district for our area where we landed,” said Kim Lindeman.
The SBDC provided advice to the Lindemans, who wanted to start their own business but needed help navigating the system.
“We worked with Sandra Beaton and we thank her for taking us from idea to LLC,” Kim said. “She got us all the paperwork we needed and gave us the confidence to fill everything out correctly, because I mean, anything that has to do with government agencies can be really complicated and scary.”
The owners of MAK’s BBQ reiterated that taking advantage of free resources from the Small Business Development Center (SBDC) helped them take action.
“If you are passionate about what you do and are willing to put in the work, you can do it and they really help you,” Kim said.
To contact Kim and Andrew Lindeman directly, call 530-362-8555 or email [email protected].
