Top Dawg Grillers

08/23/2026

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We just want to send a huge thank you to everyone who came out to the Lavonia Peach Pie Festival. We are beyond grateful. All three of our businesses had an unbelievable night and we sold out of everything. Thank you for showing up, for supporting local and for all the love. We’re so proud to be part of this community. Also a huge thank you too Lavonia DDA & Main Street City of Lavonia for all the hard work in making this possible!
now keep an eye out for some more peach bbq coming soon!
Thanks TDG
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08/21/2026

🍑🍑 Tonight 🍑🍑
Come see us tonight in downtown Lavonia for the Peach Pie Festival! We will start serving at 5 PM and we will have all things peach! Barbecue smoked with peach wood, wings and ribs covered in a delicious peach sauce, along with our famous brisket nachos!!!! Please like and share.
See Y’all Friday. You don’t wanna miss out.
Thanks TDG
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08/20/2026

Tomorrow 🍑🍑🍑🍑🍑🍑🍑🍑
Come see us at the Peach Pie Festival!
Downtown Lavonia!

08/18/2026

🍑🍑 Friday 🍑🍑
Come see us this Friday night downtown Lavonia for the Peach Pie Festival! We will start serving at 5 PM and we will have all things peach! Barbecue smoked with peach wood, wings and ribs covered in a delicious peach sauce, along with our famous brisket nachos!!!! Please like and share.
See Y’all Friday. You don’t wanna miss out.
Thanks TDG
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08/18/2026

Come see us this Friday Night at the Peach Pie Festival in Downtown Lavonia!!!

08/16/2026

Go vote for us!!!

This month’s spotlight shines on our Restaurants & Dining category, recognizing the incredible Chamber members who bring people together through great food, warm hospitality, and memorable experiences. From locally owned restaurants and cafés to bakeries, food trucks, caterers, and other dining establishments, these businesses help make Franklin County a wonderful place to live, visit, and gather around the table.

CAST YOUR VOTE HERE:
https://forms.gle/1eNsJCVuKJvJd4CdA

CHAMBER NOMINEES: Share this post and encourage your customers, staff, supporters, friends, and community to vote! Voting is open now through Monday, Aug. 24 at 12:00 PM, so be sure to spread the word and rally your supporters.

The Chamber member receiving the most votes will be recognized as the Franklin County Chamber Member of the Month!

If you’re a Chamber member and don’t see your business or organization featured this month, don’t worry—you’ll be highlighted in an upcoming category!

08/14/2026

Happy Friday Everyone!
Well worth the read. This is true for food truck as well. 

🔥 THE BBQ “SELL-OUT” METHOD 🔥

Have you ever wondered why some BBQ spots seem to sell out of brisket, ribs or pulled pork before the day is over?

It’s not always because they didn’t make enough. Sometimes, selling out is part of the strategy.

BBQ is different from a lot of other restaurants. You can’t just throw another 50 briskets on the smoker when you run out. Production takes hours, sometimes an entire day. That means every pitmaster has to make a decision: How much do we cook?

The “sell-out” method is about producing a controlled amount based on expected demand instead of trying to have every menu item available until closing.

But here’s the hardest part…

Knowing how many people are actually going to show up.

One week, you might serve 300–400 people.

The next week, you might only serve 100–200.

Same day of the week. Same hours. Same menu. Completely different customer turnout.

So what happens to all that extra food?

Who’s paying for it?

The business is.

And that’s where forecasting becomes incredibly important. You have to constantly watch your numbers:

🔥 How much you cooked
🔥 How much you sold
🔥 What time you sold out
🔥 What items moved fastest
🔥 How much food was left
🔥 How much waste you had
🔥 What your customer traffic looked like

Then you adjust the next cook.

And there’s another piece to this…

Scarcity creates urgency.

When customers know your brisket might be gone by 5:30, they don’t think, “I’ll stop by later.”

They think, “I better get there now.”

It can reduce waste, protect margins and create demand for the food you worked all day to produce.

But there’s a fine line. You don’t want to constantly sell out at noon and leave customers disappointed. The goal is to get better and better at forecasting so your sellout happens near the end of service, not the beginning.

Because the reality of BBQ is this:

You’re not just cooking meat.

You’re betting on how many people are going to walk through that door.

And sometimes the difference between a great day and a refrigerator full of leftovers comes down to 100 customers you couldn’t predict.

So when you see a BBQ restaurant sell out, there might be a whole lot more behind it than you think.

The goal isn’t to have food left over at 8 PM.
The goal is to have an empty smoker. 🔥

See you soon!! Whiskey Creek BBQ
Rub Smoke Eat Repeat

Another person posted, it’s been copied and applied on our post. Still relevant to us as well. Thanks TDG

08/13/2026

Come see us next Friday in Downtown Lavonia for all your TDG food!!! You know we definitely going to have some peach 🍑 themed food!!!