10/27/2013
With the tantalizing hickory barbecue smell drawing the customer through the ranch-style doors, he is immediately greeted.
From that moment of entry until the lick of a barbecue rib, the customer is attended by genuinely concerned employees.
Sound unusual? It's standard procedure at all six Gates and Sons Bar-B-Q units in Kansas City. The friendly, helpful attitude is born at the Gates College of Bar-B-Que Knowledge, better known as Rib Tech.
