A 20-year-old college student and local food-truck owner is looking for a suitable location in the area around the Mall at Fairfield Commons to open his first bricks-and-mortar restaurant.
The new Flyby BBQ restaurant will share the same name as the food truck, according to founder and owner David Butcher, a Yellow Springs High School graduate and Ohio State University marketing student who operates the business with his cousin, Mark Butcher.
EARLIER COVERAGE: College kid launches new made-to-order BBQ food truck in Dayton (June 2017)
“We have been testing for almost for two now preparing for this opportunity, through selling sauces, catering, and the food truck,” David Butcher said. “During this time we have built a cult-like following in the area, and people have been taking notice. We have just closed on an investment in Flyby BBQ and are partnering to bring our concept to life.”
One other local food truck, Zombie Dogz, made the transition to bricks-and-mortar restaurant with its location on Brown Street near the University of Dayton. And Hunger Paynes food truck has signed a lease to open a restaurant at the Dayton Mall.
RELATED: Local food truck to open beer, wine pub in the Dayton Mall (September 2017)
Butcher said he chose the Beavercreek/Fairborn area at the urging of his customers, and is looking to lease space.
“We are going to be able to serve more people than ever before,” he said. “We are beyond excited to begin to build a deeper connection with this beautiful community through job creation, wholesome food, and offering amazing fund-raising opportunities.”
If all goes as envisioned, the new Flyby BBQ fast-casual restaurant will have about 2,300 to 2,600 square feet of space, will hire 12 to 15 people, and will seat about 40, Butcher said. “We plan to begin construction this winter for a late spring opening, possibly in April or May,” he said.
The Flyby BBQfood truck isn’t going away. “It will be as busy as ever,” Butcher said. “We plan to go to all the big events in the Dayton area to spread the love of BBQ. We are already starting to build next year’s schedule.”
Butcher’s long-term goal is ambitious.
“We want to change the way people view and eat BBQ food forever,” he said. “We are going to do this by allowing you to build-your-own meals the way you want in a bright, inviting, ‘backyard-cookout’ atmosphere and by pairing fresh ingredients and timeless smoking techniques.
“Most importantly, we are going to do this by changing the way it feels and by having the same world-class customer service our fans have come to love on the food truck. We serve fast but we never take shortcuts, and you can tell the difference.”
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