Former Buckeye football All-American, Chimdi Chekwa, started his own restaurant business, The Pit BBQ Grill, in 2016 with three of his closest friends: Bryant Browning, D’Andre Martin and Mike Johnson. Known as a mix of Cleveland and Texas style barbeque, The Pit brings unique flavors to the city: from their family recipes being integrated into the sides and house-made rubs, this booming BBQ joint does not play around when it comes to flavor.
Growing up, Chekwa didn’t have agriculture in his backyard like most sustainable, farm-sourced restauranters, but his dream of fast, health-conscious, yet still indulgent foods is what led him to where he is today. During his senior year in college, Chekwa began researching restaurants and what it would take to start one of his own. At that point in time, he was sure he would be in the NFL draft, so he said how important it was for him to have the startup capital to do so. He did this by exploring a restaurant business in Columbus to support himself. His inspiration for having his own restaurant stemmed from the ever-growing Columbus business scene coupled with his time as an Ohio State Buckeye football player. Chekwa was a business major at the university and noticed the lack of specific food options, like BBQ, near campus which ultimately led him to open The Pit.
Fast forward seven years, The Pit took off and still stands as a successful, locally owned business that the Columbus community loves. Individuality and unique flavors are what makes The Pit so special, Chekwa said.
“We are the only Black-owned business in the area that has multiple locations”, Chekwa said.
The demand for The Pit has ebbed and flowed overtime due to the COVID-19 pandemic. This global crisis changed the industry for food: supply chain shortages, consumer needs and more, but the owners of The Pit were determined to work through the tough changes. The Pit remains bountiful nearly two years after the global crisis. Though, one everlasting effect from the COVID-19 pandemic resulted from closing two of their other locations in the city, one located in Clintonville and the other in Parsons, which took a toll on The Pit, especially in terms of staying afloat in their market locations during this dramatic change. An aspect of The Pit that grew because of the pandemic was the need for curbside, catering and delivery services. The Pit’s Food Truck, though it started in 2017, became a huge hit through the wintertime and continues to stay that way through wedding services, birthday parties and more events all over the city.
When looking at the food The Pit serves, sustainability is an aspect that Chekwa and his partners are passionate about. Most of their main meat products are produced locally and each item on the menu is of high quality. Co-owner, D’Andre Martin shared how The Pit strives to feature Ohio-based brands and producers throughout their menu to keen on the sense of community and collaboration within the Columbus area.
Chekwa shared that The Pit’s goal is to listen to the consumer and keep building the fresh, prime menu that keep customers coming back for more. Looking to the future, Chekwa hopes to source more directly from farm-to-table when feasible. Sustainable packaging is maintained at the business as well, reiterating the notion of a green and clean restaurant space. As The Pit continues to grow, the business hopes to find more personalization overtime to create an everlasting brand for themselves.
Chrissy Morris, a two-year employee at The Pit, shared that Martin taught her everything that she knows in terms of working and managing a kitchen. This close-knit community at The Pit is evident not only throughout the customers that come through, but through the staff as well. Morris believes that as The Pit continues to get their name out into Columbus, expansion is the goal and community is the key ingredient for that.
“I look at The Pit more like a family than anything else,” Morris said.
Down the road, Chekwa and his partners see The Pit expanding through food halls throughout the city. As a small business, growth is more attainable and flexibility can be achieved all while minimizing overhead. In five years’ time, Chekwa can see The Pit clearly: one brick and mortar spot with smaller food hall stands all over the Columbus area. Martin shared that The Pit is working towards expanding their footprint to get the Columbus community excited about fresh flavors and good, homecooked, barbeque.
The Pit BBQ Grill is a spot that thrives in Columbus and seeks expansion as friends, family and fans continue to support Chekwa and friends’ dream of good quality, rich and delectable BBQ in the heart of the city.