Insight From An American Foodie Business Owner in London

Name: Michael Gratz

Business: Prairie Fire BBQ   

Location: London, UK

Launched: 2013

Originally from Kansas City, USA, Michael Gratz found himself disenfranchised with his job as a banker. When his wife accepted a job in London in 2012, he happily used the relocation as an opportunity to shift his career in a more passionate direction. Michael loved cooking, and he found American BBQ options in London limited—so a delicious idea was born.

What made you go from banking to BBQ?

I have always had an interest in food, to the extent that I attended culinary school years ago to improve my cooking at home. When we arrived in London, I was amazed by the diversity of the cuisines. However, there was one cuisine that wasn't represented—Kansas City-style BBQ. As a native of the Midwest USA, having great barbecue is a weekly ritual, similar to the Sunday roast. I’d always daydreamed of owning a food business, so it made sense for me to fill the BBQ void in London.

What was it like launching a new business in a new country?

Starting a business in a new country was challenging. I didn't know anyone. I didn't know where or how to find suppliers, and I didn't have a tonne of money. Back in 2012, street food was just starting to become a phenomenon in London, so I saw this as a low-cost gateway to start a small food business. I went out and talked to others in the industry and offered to help them for free. I wanted to connect with people and learn the ins and outs of the growing industry. As a result, my network grew, I found recommended suppliers, developed a brand name and made new friends.

What has been your biggest lesson?

The 1 piece of advice I would give is to have a business partner with an opposite skill set from yours. When you're a sole proprietor, business stops when you're not working. But you can’t be good at everything. The right partner can do things you don't specialise in, allowing you to focus on your strengths. Plus, a partner is a great sounding board for ideas.

My business partner, Eric Rosenberg, joined me in this journey in 2015 and has been integral in our growth. Our skill sets align perfectly—I excel at the creative branding and food development, while Eric's expertise is analysis, technology and strategic business. My head is in the clouds, and his head is in the details.

How did you choose your business name?

I had a long list of potential names for the business - County Fair Q, Barn Door BBQ, Cowtippin' Q - which are funny to look back at now. I wanted a name that evoked Midwestern Americana, as well as conveyed the type of food we serve. I landed on Prairie Fire BBQ because “prairie” conveys the Midwest USA, the food is cooked with “fire” and BBQ is the style of cuisine. Also, fun fact: prairie fires are controlled burns that happen every autumn on the grasslands of Kansas to rejuvenate the land.

Why “Kansas City-style BBQ”?

In the beginning, many customers would say my food reminds them of the stuff they'd seen on American TV shows like Man vs. Food or Diners, Drive-Ins and Dives. Fortunately, the TV did most of the education on American BBQ for me! I just have to explain what makes Kansas City Style-BBQ supreme over the other regional BBQ styles.

There are 4 prominent regional BBQ styles in the US: Kansas City, Texas, Memphis and Carolina. Carolina style is all about the pig, with a vinegar- and mustard-based sauce. Memphis style is primarily pork ribs with a dry rub. Texas style is all about beef, a simple salt and pepper rub without a sauce. Kansas City style BBQ is the best of all the meats served with the BBQ sauce everyone thinks of—red, rich, a little sweet and smoky.

What does your typical day look like?

In the early days when it was just me, I would start at 4 AM at Smithfield market picking up meats. I’d head to the catering kitchen to make sauces and prep the meats for overnight smoking, then have lunch service and repeat the cycle. As we’ve grown, operations are more streamlined now. We have the meats delivered and have chefs to help with all the prep. My days now consist of looking for new business opportunities, developing new products for retail and working our private catering events.   

What is it like to work for yourself?

I love being my own boss, making decisions and driving the business in the direction I choose. I get to do the important, non-work things in life like taking my son to school each morning. On the other hand, it’s also very challenging shouldering all the responsibility of the success of the business. There is no room for procrastination, and stress is something you definitely need to manage.

What do you want from a small business community?

I hope to meet other entrepreneurs and hear their stories of success and failure.

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