Business Spotlight: Cook says success comes from consistency

Business Spotlight: Cook says success comes from consistency
Chase Cook is the owner of Mike & Ed’s Barbecue, located at 2001 Crawford Rd in Phenix City. The restaurant is open Monday thru Saturday from 10:30 a.m. until 9 p.m. ET. You can find the menu at and Mike & Ed’s is on Facebook. Jamey Anderson

When you walk into Mike & Ed’s Barbecue Restaurant and head up to the counter, you will notice a couple of different things. First, the sauces and recipes. They’ve got more of these than one could probably think of, if asked. Initially, you’ll notice the big tubs of Hog Heaven Yellow and traditional hickory barbecue sauces sitting on the top shelves. Below those, there are hundreds of smaller jars containing dozens of abstract flavors and ingredients. Maybe you’re in the mood for peach salsa? You’ll find it on their shelves. Or what about either blackberry or peach cobbler? These are also items found in a jar on their shelves.

Another thing customers might notice is what’s going on behind the counter.  You’ll see that there are a lot of moving parts. On any given day you might see ten different people hastily working on ten different tasks. Each task is critical in the restaurant business. Even though they might be doing several different things, they are all working together for the same purpose—to get you the best barbecue and sides possible.

Chase Cook is the owner of Mike & Ed’s Barbecue and the son of Ed Cook, the namesake for the restaurant. Cook was born in 1985, and since then he’s been groomed in the barbecue business setting—a setting that he’s been in for his entire life.

“Since I was a little boy, I have wanted to do what my daddy did,” Cook said. 

Cook is married to Abby Carroll, and they have two daughters and a son. His wife is a school teacher who works for the Lee County School Board.

Cook has been in the barbecue business for 17 years. In that time, he’s watched a lot of different barbecue restaurants come and go. For him, the secret to staying open has to do with a couple of different factors. The first one is consistency in the food.

“The cooking process mostly stays consistent,” Cook said, “year in and year out.”

Another factor for keeping your restaurant afloat, according to him, is staying on top of the daily grind. There aren’t many days that customers walk into Mike & Ed’s and don’t see Cook working right there beside his employees.  

He credits his ability to stay in business to the great support of the Phenix City community, which he thinks is very  tight knit.  

“I’m going on 17 years in the business and both the business and the community have grown,” he said, “and even through the COVID pandemic we continue to see great support from our community.”

Besides the traditional walk-up and call-in orders, Mike and Ed’s offers delivery service around town, especially during busy lunchtime hours. Remote orders can be placed through various phone apps, such as Waitr, or called in to 334-297-1012.