Small Biz to Watch: Q39 doubling its footprint, investing in the brand’s pitmaster-forward workforce

It’s one of Q39’s most aggressive periods of expansion yet, said Kelly Magee, describing the barbecue brand’s strategy of opening new locations, investing in team culture, and carrying forward the vision she built alongside her late husband, chef Rob Magee.

“When it came time to actually let go, I just wasn’t comfortable doing it,” said Magee, CEO and founding partner of Q39, describing the transition that followed losing her partner. “It was his dream to be the best restaurant. I said, ‘You know what? It’s my dream now too.’”

Chef Rob Magee, founder Q39 in 2020; Photo courtesy of Q39

Rob Magee, a Culinary Institute of America-trained chef, launched Q39 with Kelly in 2014 after on the competition circuit within the Kansas City Barbeque Society, eventually earning dozens of grand championships. His goal was to bring a chef’s approach to barbecue — pairing competition-style meats with seasonal menus, craft cocktails and full-service hospitality.

“He wanted to make barbecue an elevated experience,” said Magee. “Not picnic tables and trays; he wanted everything around it to be elevated as well.”

Kelly helped write the business plan and establish the operational side of the company while Rob focused on the kitchen and barbecue program.

Kelly Magee stands with project partners outside Q39’s new Lee’s Summit location; photo courtesy of Q39

Q39 began with about 35 employees. Today, the restaurant group employs roughly 350 people, with plans to approach 500 as its Lee’s Summit location opens.

For Magee, scaling the business has required building systems and leaders capable of maintaining the standards customers expect.

“You need the right people, and who share your vision and passion,” she said. “We’re really about an elevated barbecue experience, and however we bring that to life, it touches every single team member in our entire organization.”

Burnt End Burger

Championship Q platter

Q Burger

Judges Plate

Leadership became even more personal after Rob’s passing from cancer in 2021. Magee said the employees who worked closely with him — especially in the kitchen and pit operation — helped convince her the business could continue.

“They came to me and said, ‘We’ve got your back. We’re here for you,’” said Magee. “That kind of sealed my moment of, ‘Great, I’m going to be there for you too.’”

Opening new restaurants meant ensuring guests in Lawrence would receive the same food and hospitality that built Q39’s reputation in Midtown and Overland Park. To prepare, the Lawrence pitmaster trained alongside Q39’s original pitmaster for nearly a year.

“We never depart from the quality of the products that we buy,” said Magee. “We’re not trading inferior products. We’ve made the choice that we’re going to hold the line.”

Q39’s Lawrence location at 639 New Hampshire St; photo courtesy of Q39

Lawrence homecoming

A University of Kansas graduate, Kelly Magee spent her college years in Lawrence while earning her business degree. When the opportunity surfaced to renovate a space inside the former Journal-World building, she saw more than another restaurant location.

“I love the small-town feel of it,” said Magee. “It’s been a fun project.”

The Lawrence restaurant has also become an early test of whether Q39’s standards can translate into a new market. So far, Magee said longtime customers have responded positively.

“We’ve heard lots of great feedback from people in Lawrence who enjoyed dining for years in the city, but say it’s spot on the same,” said Magee.

She expects business to pick up further as KU students return and football season ramps up.

The Lee’s Summit area had been on Rob’s radar before his passing, making the upcoming restaurant feel like a continuation of conversations they once had together.

“We’re basically doubling the size of Q39 in less than six months, which is kind of crazy,” said Magee.

Kelly Magee, founding partner of Q39, at the brand’s 39th Street location; photo by Taylor Wilmore, Startland News

Leading with culture and community

The restaurant industry is often known for burnout and demanding hours. Q39 has invested in benefits, work-life balance and human resources support to create a stronger environment for employees.

“Our guests’ experience will never exceed that of our teams,” said Magee. “They need to feel that passion, care and dedication.”

That philosophy extends beyond restaurant walls. Q39 offers paid volunteer time and organizes service projects to connect employees with local nonprofits.

“A lot of people want to volunteer, but they may not know how to get started,” said Magee. “If you get them out and connected to an organization that they like, then they can go on their own.”

The company also supports Ronald McDonald House, contributes meals tied to cancer treatment programs and created a “Just Say Yes” initiative that has helped Q39 donate to hundreds of local organizations.

With international visitors making their way to the city, Magee said, she hopes first-time visitors leave with something beyond the food.

“I want them to remember how we made them feel,” said Magee. “I want them to feel that they want to come back, because the food was great, but it was a memorable experience, and they want to come back and feel it again.”