Before Robert Irvine got to work on the failing Big Jim’s Bama Q in Hammondville, Ala., he talked with Big Jim himself, who, while no longer the owner of the restaurant, was able to tell Robert stories of a once-successful venture at the barbecue-focused eatery, ultimately proving that the business could be profitable. The new owner of Big Jim’s, Daniel Millican, had failed to make the business his own, leaving nearly all of the original leader’s menu, decor and practices in place. With time, Daniel had become disconnected from the restaurant after spending much of his time away at his other business, a sawmill, and Robert questioned whether Daniel wanted to be involved going forward. It took Robert and his Restaurant: Impossible team two days and $10,000 to inspire Daniel, overhaul the mismatched design, establish new processes for tuning out authentic barbecue and, in perhaps the most-dramatic update, change the name of the business to simply Bama Q. Read on below to hear from Daniel and his sister-in-law, Carolyn, the former assistant manager of the restaurant, in an exclusive interview and find out how his business is faring today.
Bama Q is earning almost $1,000 more per week than before its Impossible transformation, and Carolyn notes: “Everyone loves the inside of the restaurant. A lot of people are responding to the floors, the tables, the chicken wire. … It feels much more open and welcoming.”