Clark Crew BBQ

[Pete]

Greene Turle acquires Clark Crew BBQ - and a new parent
By Peter Romeo on Jun. 22, 2022

The Greene Turtle casual-dining chain has acquired the Clark Crew BBQ full-service concept simultaneous with a refinancing that makes the brands cornerstones of a new growth-chain holding company.

The portfolio of the newly formed parent company, ITA Group Holdings LLC, also includes an investment component called the Founder Growth Program, or FGP. Its focus is on fueling the development of emerging fast-casual concepts, and currently holds a stake in seven operations.

None of the parties provided financial details of the simultaneous transactions, including what Greene Turtle paid for Clark Crew, a lone restaurant in Oklahoma City that was opened in 2019 in collaboration with the Famous Dave’s barbecue chain. The venture was a partnership between Famous Dave’s and Travis Clark, a local master electrician who had dominated barbecue competitions throughout the southern U.S.

Famous Dave’s CEO Jeff Crivello said at the time that he had worked for two years to convince Clark to try a restaurant in his hometown. The strategy revealed by Crivello was to partner with other pit stars on one-off cathedrals of barbeque; he was emphatic that Clark Crew was unlikely to become a chain. Clark owned a controlling interest in the restaurant, with Famous Dave's holding a minority stake.

Greene Turtle CEO Geo Concepcion was COO of Famous Dave’s at the time and worked with Clark on the Clark Crew concept. Their prior relationship figured into Greene Turtle’s diversification, according to the announcement.

As part of the deal, Clark becomes a partner in ITA and president of its barbecue operation. The announcement suggested that other branches of Clark Crew BBQ are likely to follow.

In addition, it indicated that Clark may identify barbecue operations that fit FGP’s investment criteria.

“For the first time in Greene Turtle’s history, we’ve completed an acquisition of a new concept and added significant immediate scale to the company,” Concepcion said in a statement. “This is an incredibly important step in our company’s rapid growth and puts us in an excellent position to continue to execute on our long-term plan.

Financing for the refinancing of Greene Turtle and the formation of ITA was provided by Sandy Spring Bank and Pelham S2K.

Based in Maryland, the 46-year-old Greene Turtle chain lists 34 locations on its website. The company says it plans to open a total of 10 units this year.

The seven concepts in which FGP has invested are Neo Pizza and Taphouse, Madrid, Region Ale, Cypriana, Papi’s Cuban and Caribbean Grill, CHX Premium Kitchen and Fat Patties.

[Pete]

My understanding is that Travis Clark bought out Famous Dave's (they owned 20% of Clark Crew) and then brought it to Greene Turtle which in turn gave Clark an interest in the existing 34 Green Turtle sports bars and future expansion.

All of the Green Turtle locations are on the east coast, almost all in the Baltimore/DC area.


Remember, Clark Crew came to be because Travis Clark partnered with Famous Dave's with the idea of doing multiple locations under that umbrella. I suspect it was a bad match as Clark is a driven perfectionist and probably didn't want his name and brand plastered on a ton of chain restaurants where his standards couldn't be maintained.

[OKCRealtor]

Interesting. I talked to Travis Clark a couple years back on some property after Clark Crew had opened. Sounds like he's trying to get big time.

We've been to Clark Crew several times now and while it is good it's somewhat inconsistent and I've had things that quite frankly weren't great. It's just such a massive operation and menu to execute for a BBQ concept.

[progressiveboy]

I have not tried Clark Crew yet. I have heard overall positive reviews from friends and family that have eaten there. I wish them continued success and hope it does not turn into a Maples issue. I do not know what caused their demise? The big key to great BBQ is serve it "fresh" and hot with high "quality" meats and equally great sides! There is a great BBQ place in DFW with lines out the door waiting for great BBQ. It is expensive but worth it, because of the quality! It is called Hutchins BBQ and they have locations in McKinney off of Highway 380 and in Frisco. It has been in business since 1978!

[Bill Robertson]

Interesting. I talked to Travis Clark a couple years back on some property after Clark Crew had opened. Sounds like he's trying to get big time.

We've been to Clark Crew several times now and while it is good it's somewhat inconsistent and I've had things that quite frankly weren't great. It's just such a massive operation and menu to execute for a BBQ concept.

We went in often pre COVID. Somehow during the curbside only period the consistency dropped off a great deal. But they're not the only one. During curbside we rotated CC, Hideaway, BWW and Red Lobster. Hideaway is our only regular stop since going out again because all the others changed for the worse. And we are not picky eaters or restaurant snobs.

[jccouger]

Clark Crew is a step up from the trash chain BBQ OKC is used to but it's really never been that great to me.

Edge BBQ is way better, but Clarks obviously is what a lot of Oklahoman's look for. A ton of familiar options with big portions.

[Pete]

It's about as good as large-scale, everything all day every day BBQ can be.

And they continue to draw big crowds.

[John1744]

Yeah Clark Crew is trying to be more Q39 I think and less Franklins. Being able to serve good BBQ all day without worrying about standing in line for three hours without the place running out. That is hard to do.

[ManAboutTown]

I'm a "foodie" to the core, but NO food is worth waiting in line for 3 hours, whether it's Franklin's or whatever. I get that it may be the best BBQ in the world, but how much of that is just self-manufactured hype? I'll never know, that's for sure.

[MagzOK]

I'm a "foodie" to the core, but NO food is worth waiting in line for 3 hours, whether it's Franklin's or whatever. I get that it may be the best BBQ in the world, but how much of that is just self-manufactured hype? I'll never know, that's for sure.

LOL!!! Same here man. Same here. There are just far too many fantastic places to eat to not have to wait in line for hours.

[barrettd]

I'm a "foodie" to the core, but NO food is worth waiting in line for 3 hours, whether it's Franklin's or whatever. I get that it may be the best BBQ in the world, but how much of that is just self-manufactured hype? I'll never know, that's for sure.

I'd still like to go wait in line at Franklin's. I've got to try his brisket at some point. But I think the experience at Franklin's is more than just the food. I'd stand in line for 3 hours for brisket before I'd stand in line for hours at an amusement park, for instance. Different strokes, I guess.

[baralheia]

For good BBQ I'm willing to stand in line for a while. Maybe not multiple hours, but yeah, I have no problem waiting for quality food in most cases. If I'm time constrained, then I'll simply choose someplace else.

[Bill Robertson]

Just an observation but wait times don't necessarily equate to great food. We go to Chili's every Friday and some Saturday nights only because there's a group of bar regulars that we love hanging out with. But there are waits for the dining room both nights. There is absolutely nothing on the menu at Chili's I would wait for. Outback has longer waits than Chili's and Texas Road House has even longer weekend waits. We like TRH but I wouldn't wait for them.

[barrettd]

Just an observation but wait times don't necessarily equate to great food. We go to Chili's every Friday and some Saturday nights only because there's a group of bar regulars that we love hanging out with. But there are waits for the dining room both nights. There is absolutely nothing on the menu at Chili's I would wait for. Outback has longer waits than Chili's and Texas Road House has even longer weekend waits. We like TRH but I wouldn't wait for them.

Totally agree with this.

[baralheia]

Just an observation but wait times don't necessarily equate to great food. We go to Chili's every Friday and some Saturday nights only because there's a group of bar regulars that we love hanging out with. But there are waits for the dining room both nights. There is absolutely nothing on the menu at Chili's I would wait for. Outback has longer waits than Chili's and Texas Road House has even longer weekend waits. We like TRH but I wouldn't wait for them.

Oh don't get me wrong, I agree with you - just because it's popular and there's a wait doesn't mean it's good. I'm just saying that when I know a place has excellent food, then I'm willing to wait. Generally not interested in waiting otherwise.

[barrettd]

Oh don't get me wrong, I agree with you - just because it's popular and there's a wait doesn't mean it's good. I'm just saying that when I know a place has excellent food, then I'm willing to wait. Generally not interested in waiting otherwise.

Exactly.

[Roger S]

I'm a "foodie" to the core, but NO food is worth waiting in line for 3 hours, whether it's Franklin's or whatever. I get that it may be the best BBQ in the world, but how much of that is just self-manufactured hype? I'll never know, that's for sure.

I know if it's hype or not.... but you'll still have to stand in line, or sit like I did, three hours to find out yourself.

[Roger S]

Lines are the gold standard in Texas.... Some restaurants chase stars... Texas pitmasters chase lines.

[Jersey Boss]

No star chasing at Franklin's.
https://austin.com/kanye-west-gets-s...-franklin-bbq/

[Bill Robertson]

Lines are the gold standard in Texas.... Some restaurants chase stars... Texas pitmasters chase lines.

Ahhh!! Just one more reason I'll stay here.

[Roger S]

Ahhh!! Just one more reason I'll stay here.

You'll miss out on some mighty fine Q..... But I'll share a little secret..... Edge Craft is pretty darn close to being equivalent with a lot of these Texas boys and his lines are shorter.... For now... With that said.... Pretty sure Zach is a Texan.

I can honestly say I've stood in the line at Snow's BBQ at 7:00 AM, they open at 8 AM, 4 times and never regretted it once..... Tootsie Tomanetz is a Brisket Whisperer and I'm pretty sure she is still smoking Choice while all the new blood have moved to Prime and Wagyu.

[shartel_ave]

Only had CC BBQ once and it was ok.

I really want to check out edge craft.

We got some ribs from Earls on western yesterday and as always they are super solid, taste great, great spice rub as well.

[barrettd]

You'll miss out on some mighty fine Q..... But I'll share a little secret..... Edge Craft is pretty darn close to being equivalent with a lot of these Texas boys and his lines are shorter.... For now... With that said.... Pretty sure Zach is a Texan.

I can honestly say I've stood in the line at Snow's BBQ at 7:00 AM, they open at 8 AM, 4 times and never regretted it once..... Tootsie Tomanetz is a Brisket Whisperer and I'm pretty sure she is still smoking Choice while all the new blood have moved to Prime and Wagyu.

I'd love to visit Snow's and see Tootsie. I need to go over to Edge some day.

[FighttheGoodFight]

I think I have been to edgecraft about a dozen times. It is the best in town. Not even close for me anymore.

[Pete]

I think I have been to edgecraft about a dozen times. It is the best in town. Not even close for me anymore.

Have they stayed busy?

I'm pretty much off meat so I haven't been in a while.