Southern Luv BBQ Is Going Southeast: 19+ Franchise Licenses Awarded, Top Territories Disappearing Fast

Pecan-smoked, ventless, and built to scale from Florida across the entire Southeast

TAMPA, Fla. // FranchisePressReleases.com // — October 14, 2026 – Southern Luv BBQ is expanding beyond Florida and now franchising across the entire Southeast. More than 19 franchise licenses have already been awarded, and the best territories are being claimed fast.

Southern Luv BBQ pairs award-winning, pecan-smoked barbecue with a compact, ventless, fast-casual model that fits places traditional BBQ restaurants can’t go. Its Davie, Florida location holds its grand opening on October 16.

“Demand has been bigger than we ever imagined,” said Chef Essi Tadrus, Founder and CEO. “Operators are tasting the food, seeing the model, and getting in line. The Southeast is BBQ country, and we’re building the brand that raises the bar for it.”

Why 19+ Licenses Matter to You

Early momentum is one of the strongest signals a young franchise brand can send. Serious operators have already looked at Southern Luv BBQ and committed. Each license awarded means one less prime territory available. If you’ve been watching from the sidelines, now is the time to talk to Chef Essi.

A BBQ Franchise Built for Today’s Market

• Compact 600–1,000 sq ft footprint: lower overhead and lower buildout costs
• Ventless, hoodless kitchen: no expensive hood system required
• Streamlined operations: easy to train and easy to run
• Fast-casual service: high-volume throughput without the wait
• Dine-in, takeout, and delivery: multiple revenue streams from day one

The ventless design opens up real estate most BBQ brands can’t touch: urban retail corridors, food halls, airports, college campuses, inline shopping centers, and ghost-kitchen or delivery-first models.

A Menu That Builds Loyalty

Southern Luv BBQ’s pecan-smoked meats are slow-smoked to tender, juicy perfection. Every sauce is made from scratch, never pre-made or canned. The signature lineup includes Sweet & Tangy, Sweet Carolina, Bama White Sauce, and Florida Sweet Heat. Bold flavor drives repeat visits, and a menu engineered for consistency delivers the same quality at every location.

The Chef Behind the Brand

Chef Essi Tadrus fell for barbecue at age five at a Texas BBQ joint near Ft. Hood, where his father was stationed. He opened his first BBQ restaurant by 19, then spent years studying regional barbecue across Texas, Georgia, the Carolinas, Alabama, Kansas, Tennessee, and Florida. The result is a concept built around one mission: Raise the Bar in Barbeque.

Who Should Call

Southern Luv BBQ is looking for experienced multi-unit operators adding a standout brand, and first-time franchisees ready to bet on a concept they can be proud of. Single-unit licenses and multi-unit development packages are available.

“We’re not looking for people who want to wait and see,” Tadrus said. “We’re looking for people who want to build something with us while the best markets are still open.”

Secure Your Territory

The first operators in each market get the pick of the best locations. Click to learn more

Don’t wait. Your market won’t.

Southern Luv BBQ | Raising the Bar in Barbeque | Now Franchising Across the Southeast