Holy Cow encompasses what we like to refer to as the “Best of the Best” style of barbecue from across America. From Carolina Pulled Pork to Texas Brisket to California Tri-Tip, we’ve taken the best parts of barbecue and put them all under one roof. But Holy Cow is so much more than that - from barbecue, to exceptional hospitality, to the community we foster - that's that mission and that's the commitment. We love what we do - bringing good people together through good food is more than just a business model, it's our passion.
When I first thought about opening Holy Cow BBQ - being a central part of my community and local engagement had to be a part of our design and culture. I remember one of my first restaurant seminars when I heard Bob Farrell speak, from Farrell’s Ice Cream parlor (a staple and standard of a community based restaurant that I not only enjoyed going to in my youth, but that also displayed your picture if you were lucky enough – and I was…) about culture & giving. The title of his speech was called “The Pickle.” Many things he said that day stuck with me forever, one was that making money was the result of his chosen profession, not the reason. You see Bob has a passion for people and that passion bled into every part of his restaurant. From his staff to the surroundings, you could tell he liked people…He understood that there was a bigger picture and responsibility in his business - To give… Well, I’m not entirely certain that in my youth during my many visits Farrells Ice cream parlor that I knew I was destined for the restaurant industry, but then again I do believe that these impressions can stick to us and shape and mold our career path without us even knowing it. By my mid-teens I began embrace the business. I was fascinated with every part of it - and some 40 years later, here I am. Understanding that the idea of giving being far better than receiving has been embedded in me my whole life. Reminds me of another story that greatly shaped how I see my responsibility to share what I have. What I have found is that the more I shared throughout my life, the more I would have to share. My dad grew up in the middle of the great depression. His father & mother were immigrants who like all Americans fell on hard times in the early 1930’s. He told us many times when things got so tough that they literally had 1 egg left in the ice box after the days meal. He then remembers a man knocking at the door asking if his family could spare something to eat. My grandmother quickly let him in and asked my dad to go out to the field next to their home and gather some dandelions. She took their last egg and scrabbled it up and mixed in the greens. My dad says he remembers watching the man eat every bite. He said he was so thin his cloths just hung on him like a coat rack. After he left, my dad turned to his father and said, “why would we give away our last egg”? My Grandfather replied, he needed it more than us son… Giftaplate is an amazing idea who’s timing could not be more needed than it is today. Our entire team embraced the idea when we talked about it with a unanimous YES, we want to be a part of it. When my good friend and trusted accountant Jon Fox and 86 Costs teamed up with Plate IQ and told me about the concept of Giftaplate I knew this was something that the Holy Cow crew or “heard” as we call ourselves would openly embrace. We all consider it a blessing to be able to participate and challenge to our fellow restaurateurs to do the same.
Rob Serritella Founder Holy, Cow BBQ