“We are looking at bottling the sauce,” said restaurant owner Tom Seaton. “We’ve talked about this for a long time. It’s just now coming to fruition.”
Seaton’s older son, Justin, who came on board with the business nearly two years ago, is heading up the project — right down to selecting a bottle that has the shape and form he felt best resembled a fire hydrant.
“We will probably bottle our original sauce and then we’ll do our spicy version of that,” Seaton said. “We think it would be well received.”
Sales of the bottled sauces are expected to begin at the restaurant no later than the second quarter of the year.
“We’re going to start out selling it here and then move to mail-order,” Seaton said. “We may look at putting it in stores after that. We’re going to gauge customer demand.”
For now, the bottling will be done at the business’ separate commissary located across the street. That is also where much of the restaurant’s catering business is handled.
Depending on the success of the venture, this is likely just the beginning of a virtual expansion for the restaurant.
Seaton said he is also looking at possibly bottling the restaurant’s made-from-scratch salad dressings and may even branch out to selling its barbecue meats online.
The Firehouse Restaurant, located on West Walnut Street, opened its doors in 1980.
“We’re about a year and a half away from our 35th year,” Seaton said. “We have a lot of things we want to accomplish by then.”