He worked his entire teenage and college life at a nationwide food company, Ogden Food Service, along with his father. They then branched out on their own to start Quann Food Service, basically doing much of the same duties: concessions at race tracks, fairgrounds, movie theatre, and a small portion of their business was catering. As the NASCAR circuit and other venues began developing their own in-house catering operations, Pat began weighing his options. Really enjoying the barbeque picnics they had catered, he thought about opening a barbeque restaurant so people could sample the food he made and hopefully us them for their company outing.