Wheatley is proud to share that her staff loves working at Boneheads. She employs eight core full and part time employees with an addition- al three to four employees joining during the busy peak summer season. Wheatley believes that Boneheads’ staff’s passion for their work is derived from the laid-back culture that she has instilled and the way everyone is encouraged to be a part of the bigger picture by offering ideas and newways of doing business. She believes and shares that, “Being in a business for an extended time can cause owners to get ‘tunnel vision’ so to avoid that, I am always receptive to hearing and investing in new ideas from my team.” Boneheads has evolved over the years to include a successful catering service that includes pick-up, delivery, set-up service and on-site catering. Boneheads will cater events up to 200 people and will travel within an hour of Halifax. Everything is prepared at the restaurant and transported in the catering van so that Wheatley can be sure that the ‘integrity of food’ is preserved. Be sure to check out the catering menu at lickthebone. com or for more information email getfed@lick- thebone.com. All inquiries are answered directly by owner Cindy Wheatley herself. Although there are always challenges and ‘fires to put out’ when owning a business, Wheatley says, “Boneheads has always been able to pivot in response to change.” The Covid pandemic has affected the business by reducing staff to the lowest number since the restaurant opened, but customer cravings for BBQ and loyalty to Bone- heads has ensured that takeout and delivery has remained strong. There has been no dine-in service since the end of March due to space limitations however, Wheatley looks forward to reopening the dining room and seeing her cus- tomers in person again when it is safe to do so. Wheatley also hopes that the future holds the opportunity for Boneheads to take part in official barbeque competitions, with their fiercely com - petitive participants, which are very common in the United States. She tells us that “Being a cer- tified judge at a Kansas City barbeque competi - tion was a life changing experience.” Her hope is that someday these competitions come to the Maritimes.
“ Being a certified judge at a Kansas City barbeque com- petition was a life changing experience.”
Also in the works are ideas for a second location with counter only, take out service. We are sure that the sky is the limit for this kickin’ southern smokehouse. Proudly voted ‘best ribs in Halifax’ since 2010, Wheatley is appreciative of this honour, but can’t help but encourage her cus- tomers to try her favourite item on the menu, the brisket. Whether it be Boneheads best-selling pulled pork, beef brisket, smoked chicken or any of their delicious sides, you will not be disappointed by whatever you select from their expansive menu. We at Spotlight on Business Magazine are eager
to visit again soon for some down-home BBQ. It just doesn’t get any better, just remember to have lots of napkins cause your going to get your hands messy.
BOLD NEW CAN. SAME GIANT TASTE.
“Being in a business for an extended time can cause owners to get ‘tunnel vision’ so to avoid that, I am always receptive to hearing and investing in new ideas from my team.”
NOW AVAILABLE IN 473ML SINGLE CANS & 355ML 6 - PACKS
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APRIL 2021 • SPOTLIGHT ON BUSINESS MAGAZINE
SPOTLIGHT ON BUSINESS MAGAZINE • APRIL 2021
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