BBQ chain shutters half its restaurants as it slumps into Chapter 11 bankruptcy

Ray Ray’s Hog Pit, once a thriving regional barbecue chain based in Central Ohio, has taken dramatic steps to stay afloat amid mounting financial pressure, announcing a Chapter 11 bankruptcy filing and shuttering about half of its locations. The move underscores the growing challenges facing casual dining establishments in the current economic climate, particularly those that rely heavily on meat-centric menus.

Founded in 2009 by chef and owner James Anderson, Ray Ray’s Hog Pit began as a humble barbecue food truck and quickly grew into a beloved fixture in the Ohio food scene. Known for its slow-smoked meats, creative barbecue offerings, and community presence, the brand expanded over the years into multiple brick-and-mortar locations, creating a niche for itself among barbecue enthusiasts.

However, by late 2025 the barbecue chain’s fortunes had shifted. After years of financial strain, the business — operating under entities including Smoke Ring, LLC and Leroy’s Meats LLC — filed for Chapter 11 bankruptcy protection in the U.S. Bankruptcy Court for the Southern District of Ohio. Under Chapter 11, the company is seeking to reorganize its debts and operations while continuing to serve customers at remaining locations. Rather than liquidating and closing entirely, Chapter 11 allows the business to operate as a “debtor in possession,” maintaining control as it works to restructure its obligations.

As part of the restructuring, Ray Ray’s has already closed several underperforming restaurants. Three locations in Central Ohio — in Johnstown, Marion, and Linworth — were shuttered in November 2025 in an effort to focus on more viable units and reduce overall expenses. The closures represented nearly half of the chain’s footprint and followed attempts to rein in operating costs amid rising expenses and tightening margins. As of this writing, only four restaurants remain open: a dine-in and carry-out location in Clintonville, a drive-thru and walk-up spot in Westerville, a restaurant in Granville, and a walk-up window inside Land-Grant Brewing in Franklinton.

The decision to downsize and pursue bankruptcy protection highlights the broader economic pressures weighing on restaurant businesses across the country. A significant factor for Ray Ray’s has been the dramatic increase in the cost of meat, particularly beef and pork, which are foundational to traditional barbecue menus. Throughout 2025, meat prices climbed sharply due to tighter cattle supplies, higher global demand, and other supply chain disruptions. Ground beef, steak, and other cuts became significantly more expensive, squeezing restaurant margins and leaving little room for profitability without raising prices for customers.

For businesses like Ray Ray’s, which built its reputation on slow-smoked brisket, ribs, and other hearty barbecue fare, there is limited flexibility to pivot away from high-cost ingredients. Unlike restaurants with more varied menus, barbecue establishments often cannot easily substitute cheaper proteins without altering their core identity. Combined with rising labor and operational costs, these meat price increases put intense pressure on profitability at locations that were already struggling to attract sufficient customer traffic.

Despite the closures, the company has emphasized in public statements that it remains committed to its remaining locations and loyal customers. Owner James Anderson reiterated that the restructuring process is intended to stabilize the business and position it for continued service in communities where it remains viable. The bankruptcy filing listed assets and liabilities that reflect the tight financial position of the company, and under court supervision, the business will work to negotiate with creditors while maintaining operations at its core sites.

Ray Ray’s story is part of a larger pattern affecting restaurant chains in 2025. Across the casual dining landscape, several brands have sought bankruptcy protection or closed underperforming units due to inflationary pressures, shifting consumer spending habits, and labor challenges. Other chains in the barbecue segment and broader restaurant sector have also faced financial hurdles, with some opting for restructuring rather than outright shutdowns.

Customers and community members have had mixed reactions to the news. Some longtime fans expressed frustration and sadness at the closures, recalling fond memories tied to barbecue meals and local gatherings. Others acknowledged the harsh economic realities facing restaurants today and voiced support for Ray Ray’s efforts to preserve some locations rather than disappear entirely.

In its bankruptcy filing, the company cited higher operating expenses, shrinking revenues, and creditor pressure as key reasons for seeking protection. Despite the challenges, daily operations at the remaining locations continue, with staff serving barbecue classics to loyal patrons who hope to see the brand endure.

The Chapter 11 process is not a guaranteed path to survival, but it does offer a structured means for Ray Ray’s Hog Pit to reorganize and potentially emerge in a stronger position. By concentrating resources on its best-performing restaurants and addressing financial obligations through restructuring, the company aims to weather the storm and keep its barbecue legacy alive in Central Ohio.

As the food and beverage industry continues to navigate a period of contraction and change, the fate of Ray Ray’s will be closely watched by other small and regional chains looking for ways to adapt. Whether the company can successfully reorganize and stabilize over the coming months remains to be seen, but for now, its remaining locations are open — serving smoke-rich barbecue to customers who hope to see more good times and good food ahead.