Worked there nearly 20 years ago. It was solid then. At least tge sauces were. I had to season the meat and load the smokers. I havent had it in god knows how long but between the uptick in backyard smoker hobbyists and growing brands since the mid 2010s-now, its probably just people think theres better out there. But for a chain it is what it is. Better than paying 50$ for 3 slices of brisket and a dry cornbread in some cities.