The secret’s in the sauce, or so they say–specifically, the original mustard barbeque sauce created by Joseph Bessinger in 1939. It was passed down through four generations without being recorded, and was served with barbeque and roasted pig at their first family restaurant in Holly Hill, S.C.
To understand the secret behind operating a successful fourth generation business you need only understand the culture behind Melvin’s BBQ. “Our employees become like family, and we have a few who have worked here their entire career,” says owner and pitmaster David Bessinger. “Being closed on Sunday means a lot and we pay our employees well, including benefits. Just like Betty McKinley, who has worked with us since she was 18. My dad hired her. She is now 71 years old. Starting out in food prep, next she cooked on the line and now she does a little of everything.”
Certainly a legacy barbeque restaurant does not become a household name without great food, excellent customer service, and reasonable prices. Melvin’s has something for everyone: wood-smoked meats like ribs, brisket, chicken, turkey and pork sandwiches. Then there are their tasty side dishes like hash rice–a low country favorite– macaroni and cheese, coleslaw, sweet potato souffle, and homemade banana pudding.The burgers are so good Chef Emeril Lagasse said they were the best in the U.S.
“The customer service has to be perfection, and the cashier sets the tone,” according to Bessinger. He was trained in every aspect of the restaurant business starting at age 10, working with his granddad doing odd jobs. “We are the oldest pitmaster barbeque in Charleston,” Bessinger says.
His father, Melvin, the second-generation owner and pitmaster, a WWII veteran and German prisoner of war, started the original Melvin’s Barbeque in 1961. “I wasn’t keen on going into the business when I was in high school because my dad didn’t pay me enough. So I tried other restaurants and found the best place to work was for my family. It required doing jobs I didn’t want to do, like jumping in the dumpster to push the garbage down and picking up trash in front of the restaurant.” Still, his pride of ownership is evident as David describes how his father’s philosophy about running the business and life in general shaped the success he enjoys today. “I realized then that this could be something really great.”
A life of hard work and serving his community was instilled from a long line of Bessinger family sweat and tears. “It is all about having pride in what you do, and you know we are doing something right being in business this long“
With locations in Mt. Pleasant and James Island, Melvin’s also offers an expanded retail sauce lineup, including the Original Golden Secret® mustard-based sauce, savory tomato-based Southern Red, Sweet Red, a sweeter take on a classic tomato-based barbeque, and Vinegar, a tangy Carolina-style vinegar sauce that pairs perfectly with pulled pork.
David reflects on his 40-plus years in the family-owned and operated restaurant, “I worked my share of 80+ hour weeks in this business, and I feel blessed and honored to be a part of this community.”
AUTHOR
A seasoned PR pro and food photographer, Susan is an inspirational writer who travels the world planning her trips by dining reservations. She started the GA Lottery in the 90’s and turned to food watching Public TV with Jacques Pepin, Natalie Dupree and The Frugal Gourmet. She is an accomplished home cook and lover of all cuisines.
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