We sit down with Carrie West, third-generation owner of The Spare Rib BBQ, to talk about taking the keys to a family legacy and learning the parts of ownership nobody sees. We dig into leadership, staff culture, and how consistency and calm problem-solving keep a Farmington restaurant running through every season.
• growing up around the business and the early Spare Rib BBQ history
• transitioning from employee to owner and what changes with taxes, payroll, and risk
• keeping marriage and business roles healthy with clear lanes
• building a “work family” and helping young employees level up
• setting the tone on hard days and why leaders shape workplace culture
• chasing balance as a business owner and creating better systems
• customer relationships and watching families grow up in the restaurant
• why restaurant margins and real-time quality control make the work so demanding
• investing in equipment and prioritizing spending to improve efficiency
• adapting to changing payments and modern operations while protecting tradition
• defining success as long-term consistency and community trust
• future plans like a pickup window and operational upgrades
A family restaurant can feed a town, but it also ends up raising it. We’re joined by Carrie West, third-generation owner of The Spare Rib BBQ in Farmington, New Mexico, for a candid talk about what it takes to protect a legacy while stepping fully into modern small business ownership in the Four Corners. From the early days of the shop to taking over “for real” with payroll, taxes, and nonstop responsibility, Carrie explains how the job changes when the risk has your name on it.
We get into the practical side of running a successful barbecue restaurant: ordering and inventory, equipment upgrades that reduce stress in the kitchen, and why staying consistent matters more than chasing constant change. Carrie also shares the mindset that keeps her steady when the cooler breaks or the day goes sideways, plus the leadership lesson many owners learn late: your mood sets the tone, and your tone becomes the culture.
Along the way, we talk customer service and community support, watching families grow up as regulars, and the “country wisdom” that keeps the team grounded in roots and gratitude. Carrie also hints at future plans, including the possibility of a pickup window, while staying committed to the same clean dining room, friendly service, and quality food people remember when they come back home.
If you care about family-owned restaurants, restaurant management, and what makes local businesses last, hit play, share this with a friend who loves BBQ, and leave a review so more people can find the show.
