Shari and John Saldivar found their calling in the BBQ world long before owning a Smokey Mo’s BBQ ever crossed their minds. After starting their careers in foodservice, the couple worked alongside Smokey Mo’s founder, Morris “Mo” Melchor, building a foundation of trust, shared values, and a passion for great Texas barbecue. When the opportunity arose to launch the first official Smokey Mo’s franchise location in San Antonio, they took a leap of faith, leaving stable corporate careers and moving their family to pursue business ownership together.
Over the last decade, that leap has turned into a thriving franchise journey. The Saldivars now operate multiple Smokey Mo’s locations and continue to grow across Texas, all while raising four children, building strong community connections, and developing team members who embody the brand’s signature neighborly hospitality.
Shari took the time to answer some of the most frequently asked questions about becoming a Smokey Mo’s franchisee, from dayparts to brand identity. Here’s what sets Smokey Mo’s apart, in the words of its first franchisees:
What first drew you to Smokey Mo’s, and how did you know it was the right franchise fit for you?
We worked with Morris (AKA Mo) in the past, before he opened Smokey Mo’s. After the opportunity arose for us to open the first “official franchise”, we were excited to make the move from not just working in the BBQ industry but having the opportunity to own our own restaurant.
How does Smokey Mo’s support you as an owner, from opening day to daily operations?
We have had the privilege of not only being a part of Smokey Mo’s BBQ but also growing with the franchise. When Morris decided to go from a family-owned restaurant to franchising their brand, we knew we wanted to be a part of that. We have been a part of the growth from the beginning and the transition after Morris retired. The support has strengthened with the growth of the franchise.
The pandemic is a great example of how Smokey Mo’s supported us as franchisees to maintain our operations and keep our locations running. We really listened to the needs of our guests at that time, which meant utilizing third party delivery and making other changes. As a franchisor, they gave us the flexibility to do that, and that kind of support makes a difference in our business.
What do you think sets Smokey Mo’s apart from other restaurant concepts or BBQ brands?
Smokey Mo’s really has that family neighborhood feel. Not only as a brand to our guests, but also as a franchisee from our franchisor. We consider ourselves to be part of the Smokey Mo’s BBQ family.
What’s your favorite part about being “The Best Neighborhood BBQ” in your community?
By far, the community! We love being a part of our local community. From being involved with our local schools to knowing the names and orders of our regular guests, Smokey Mo’s is our home away from home.
Smokey Mo’s is known for its multiple dayparts. Which one drives the most traffic in your store, and why do you think guests keep coming back?
Each Smokey Mo’s BBQ franchise location is a little different. Our Stone Oak location is driven by our evening family dinners. We are proud to be the easy stop on the way home after long workdays or after school practices. Our University of Texas San Antonio location is driven by our neighbors at UTSA and Valero. Having a place where students can come in for a home-cooked meal that is fast and friendly drives the lunch crowd for that location.
How has the simplified model and smaller footprint worked to your advantage as an operator, specifically in Texas?
Keeping it simple is always a win. We can not only provide a consistent product to our external guests, but we can also build close family relationships with our internal team as well. We are most proud of the crew we’ve built within each location. They are rock stars!
If someone asked you what it takes to run a successful Smokey Mo’s, what would you tell them?
Running a successful Smokey Mo’s BBQ franchise location requires balancing a lot of moving parts, but I would say the most important part is building a team that loves coming to work every day. A happy team that enjoys their job will embrace the culture that makes us successful.
BBQ is all about tradition. How do you balance staying true to Texas BBQ roots while adapting to modern dining trends at Smokey Mo’s?
This is a great question, and one that we’re constantly thinking about as franchisees—owning a Texas BBQ franchise means answering to both the long history of the product and the innovation required in a franchising setting. Being able to change with the needs of the community while staying true to our guest promise of quality is such an important part of remaining not only relevant, but also thriving in an industry that has so much competition.
What advice would you give to someone considering opening a Smokey Mo’s franchise?
Embracing Smokey Mo’s Culture is the best guide to running a successful franchise. If we can achieve our mission through our Core Values and Guest Promises, you will find a great opportunity by franchising with Smokey Mo’s.
Last but not least, what’s your go-to order at Smokey Mo’s?
Each of our family members has their own “favorite” meal. My favorite is our pork loin! It’s probably the most underrated meat in the BBQ industry, but it’s my go-to all-time favorite!
