
The secret isn’t just in the sauce—it’s in the smoke. 💨
In this episode of the Southaven Business Beat, host Cristan Engelke sits down with Darnel Alexander, the Marketing and Catering Director for Tops Barbecue. With a history dating back to 1952, Tops is a Memphis-area staple that has mastered the art of staying “low and slow” while scaling to 25 locations across three states.
Darnel pulls back the curtain on how a 74-year-old brand maintains its “vibe” across different demographics—from the military community in Millington to the medical professionals on Union Avenue. Whether you’re interested in the logistics of a 28-foot food truck or the core principles of “servant leadership” in a high-pressure kitchen, this episode is packed with flavor and wisdom.
In This Episode, We Discuss:
The “Number 3” Mystery: Why the original owners refused to have a “Store #1” or “#2”.
Smelling the Flavor: The specific use of green hickory and why you can smell Tops from a mile away.
The $0 to 600 Strategy: How Darnel grew the catering department from the ground up since joining in 2019.
Innovation on Wheels: The launch of their massive new food truck and the introduction of “Cheeseburger Quesadillas”.
The Power of the Chamber: A real-world testimony of how one “Lunch and Learn” led to a life-changing career move.
💡 Key Takeaways for Business Owners:
Consistency is King: Why Tops still uses the same original rubs and sauces rather than buying from a supplier.
Lead by Example: Darnel’s philosophy on creating a team that wants to be at work at 8:00 AM.
Drive-Thru Friendly Innovation: Why your menu must match your customer’s environment (and why waffles don’t work in a car!).
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🔗 Connect with the Guest:Tops Barbecue: https://topsbarbq.com/
Visit the State Line Location: 313 Stateline Rd W, Southaven, MS 38671
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