Story by:
Josh Crump
Senior Reporter
Von Johnson sold his first pork sandwich at the Garfield Washpot Festival in 2007. He had planned to supplement his retirement by selling the sandwiches, however it soon became a very profitable business, so he just kept on going.
As time went by, Johnson purchased a mobile food truck, and decided to travel all around the Southeast selling barbecue.
Fast forward a few years, and Johnson opened up the first Papa Bucks BBQ in Twin City, Georgia. It could only serve three people at a time and it was 100 percent takeout. This lasted for about six months before Carby Snell, former employee for Metter public advertising, suggested that the company move to Metter, Georgia.
Thankfully, they listened to Snell. In 2012, the infamous Papa Bucks BBQ located right off exit 104 on I-16 was established. The current owner of the restaurant, Jeremiah Johnson, said their sales nearly quadrupled after moving locations.
In the beginning, Jeremiah Johnson did not have enough knowledge to handle the business portion of the company. However, following the passing of his father Von in 2013, he reached out to people in the community, and hired an accountant to help him with the finances of running a business. His biggest question after taking over the business was how to maintain both a profitable restaurant and a healthy lifestyle at the same time, Johnson said.
A former graduate of Georgia Southern University, Johnson has been in the restaurant industry for 11 years. Jeremiah explained the impact Georgia Southern has had on Papa Bucks BBQ.
In 2009, they would sell food in the plaza near GS from 12 a.m. to 3 a.m. On a good night, they would make enough money in one late-night shift to pay their rent that month. To this day, Papa Bucks BBQ has ties to Statesboro and their partnership with Ellis Meat Market remains strong.
Their notoriety increased over time. Last year, Food Network featured the restaurant on its programming. It was huge for the restaurant and the attention helped to expose them to an entirely new clientele. Following a 2013 La Times article about a famous TV star, Honey Boo Boo, eating something called Pigzilla, Food Network shined the spotlight on Papa Buck’s.
A Pigzilla is a 4-pound pork sandwich that contains 3 pounds of pork piled high on a 1-pound Hawaiian sweet roll. It adds to the uniqueness of Papa Buck’s, and also provides a sense of excitement within the restaurant. Customers come from all over and take on the challenge of devouring the mammoth sandwich. It’s become a local legend and is one of the many reasons why they are so well known in the area.
Owning a restaurant is not easy. There are several obstacles that stand in the way of success. Johnson shared how Papa Buck’s has done so well over the years.
“Consistency is key,” Johnson said. “If you come in here five days straight, I guarantee you will get the same flavor five days straight. We smoke our meat fresh and load the smokers every night. I have a great crew, and truly have been blessed to have people that care about the business.”
Jeremiah said the hardest part about running Papa Bucks BBQ is finding help. However, there are a few key employees of the restaurant that help run it successfully.
Carson Parker, waitress at Papa Buck’s for two and a half years, talked about her experience working at the restaurant.
“The best part about working here is the people I get to meet,” Parker said. “I love getting to know the regulars and I have gotten close with some of them. I talk to them on a regular basis and it has become the highlight of my day”.
Parker said what separates Papa Buck’s from other restaurants is the small, family feel it has. While it does have another location in Vidalia, it is not a huge chain restaurant. Parker said the interactions the employees have with their customers helps bring them back to dine repeatedly in addition to the feel-good food.
In the future, Johnson aspires to open another dine-in version of Papa Buck’s. Rather than going big, Johnson wants to keep it simple.
“When you go big, the more problematic it becomes,” Johnson said. “Barbecue is simple. I don’t want to fancy it up. I just want to serve you a good meal.”
What began as a fun hobby for Von Johnson turned out to be a huge family restaurant that’s lasted for over a decade. Papa Buck’s “Mom & Pop” approach to business continues to bring in new customers every day.
Johnson said they like to think of themselves as the “Chick-Fil-A of barbeque.” Serving good food is a value they live by.
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