View Full Version : 1 Week As A Restaurant Owner
05-29-2011, 11:13 AM
After 6 years of vending and catering. So far so good! We've made a profit (fully burdened cost, BTW) 3 of the 4 days we've been open with an overall margin that is right on target. Now to see what our sales cycle does. It should ramp up, fall and then ramp back to it's normal operating level. We shall see.
Butts, briskets and turkey gets cooked on one of my FEC500's. Ribs and Pork Steaks on my 3 door tandem Horizon Offset.
Next weekend we will vend AND run the restaurant! In 2 weeks, our LARGEST event ever.....3000 a day x 2.
05-29-2011, 01:25 PM
Congrats and continued success!
05-29-2011, 01:30 PM
best of luck jbrink01 - i'm sure you'll contine to have success. what does fully burdened cost mean? is this the type of stuff you're going to be covering in your class this fall?
05-29-2011, 02:53 PM
Fully burdened would include all of the associated costs, variable and fixed, including things like labor, materials, insurance, rent, depreciation on equipment, etc., etc., etc.
05-29-2011, 03:05 PM
Congrats man that is really awesome!! Sounds like a great first week was had with many, many more on the horizon for sure.
I have to say that the thought of vending to that many folks and running a restaurant at the same time sounds scary as hell to me...mainly since I'm a newbie caterer and all but I know from reading your posts over the years that you have the experience and can more than handle it. Good luck brother!!
05-29-2011, 03:12 PM
Very good to hear!
Continued wishes for great success to you!
05-29-2011, 03:21 PM
05-29-2011, 04:00 PM
Many thanks guys!! We are sticking to a rather odd business model and so far - so good. That model is pretty simple for the store;
Destination Location (under 30 minute scenic ride / drive from heavy population density) + Limited Hours (train your customers when you'll be there - think Weekends Only Furniture) + Cheap Lease. I may get all wet, but nothing ventured = nothing gained.
Vending big is easy if you keep it simple. Pulled pork on 4" bun & fresh chips (buy locally) in a paper food boat and a bottle of water. Pre-cook the meat and reheat in FEC500 as needed. 4 people. Cambro Serving kiosk. 1 does meat and bun, 1 does chips, 1 does money, 1 maintains pit, fills sauces, serves water.
BTW - You can also lose big, but you can't win if you dont play.
05-29-2011, 04:45 PM
Congrats!! As a wannabe owner, I wish you all the best and hope to hear all the good advice you can give on the subject.
06-18-2011, 06:33 PM
are you still planing on the course about catering?
06-19-2011, 05:12 AM
Congratulations, you seem to be well on your way to to being a successful restaurant owner.
06-19-2011, 07:29 PM
Wishing you great success in your future!
06-20-2011, 11:14 AM
06-24-2011, 02:16 PM
After 6 weeks in business, we are turning a profit. We are also closing the doors. We can't keep up with our other commitments, and they are more lucrative. So, we are walking away $$ even and wiser. I suppose the key is knowing when a "dream" is not a responsible choice from a time management and fiscal persepctive.
Definately a bitter-sweet situation. Congrats on getting out "even".
06-24-2011, 02:20 PM
Good for you on doing what is best.
06-24-2011, 03:11 PM
Dang sorry it didn't work out but I'm glad you got out before it became a liability.
06-24-2011, 03:19 PM
Keep up the hard work, it will pay off.
Doing what you like each day for your job....priceless.
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