HR Execs on the Move

Jim `N Nick`s started cooking pork “low and slow” in 1985 when Nick, along with his dad Jim, reclaimed an old pizza parlour on Clairmont Avenue in Birmingham, AL where they opened the first Jim `N Nick`s Bar-B-Q. Over thirty five years later, with 41 restaurants in 7 states, Jim `N Nick`s Bar-B-Q has become a Southern institution. Jim `N Nick`s specializes in Hickory Smoked BBQ and Southern Food in a made-from-scratch, fresh daily kitchen. We are proud to say we don`t have freezers. For us it`s about great food and technique rooted in tradition and hospitality that reflects our ...

Jim `N Nick`s started cooking pork “low and slow” in 1985 when Nick, along with his dad Jim, reclaimed an old pizza parlour on Clairmont Avenue in Birmingham, AL where they opened the first Jim `N Nick`s Bar-B-Q. Over thirty five years later, with 41 restaurants in 7 states, Jim `N Nick`s Bar-B-Q has become a Southern institution. Jim `N Nick`s specializes in Hickory Smoked BBQ and Southern Food in a made-from-scratch, fresh daily kitchen. We are proud to say we don`t have freezers. For us it`s about great food and technique rooted in tradition and hospitality that reflects our care for our staff and our guests with friendly service and Southern Hospitality. In addition to amazing, taste like home, fresh food, we pride ourselves on friendly service that separates us from the rest, with over the top hospitality. Local owners are taught the recipes and techniques, which they then pass on to the cooks and pitmasters in each location. Commitment to the flavors and hospitality of the South drives our team to keep exploring—to continue meeting those who bring real food and soul to the table. This quest leads us many different places: small Mom-and-Pop chicken shacks, convenience stores in Louisiana selling great boudin, events and conferences, and white tablecloth restaurants. The idea is to keep and honor our tradition, but never stop learning. Preserve and perfect the old ways, while always trying to blaze new trails.

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