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woodpelletsmoker
09-23-2013, 07:51 AM
My gravity feed smoker, revised PBC or UDS, BBQ temperature controller have proven successful.

I want to open restaurants with partners

If anyone wants to open a small BBQ restaurant, I would like to be a partner. I can supply 10 pieces of UDS and controller. In turn I want 5 to 10% share of the business depending on your total investment.

When environmental temperature is 80F, I set UDS at 225F,
2 lbs of slump charcoal can burn 10 hours. and The controller will keep it at 225F for 10 hours, Temperature fluctuation is +-1 F.

Hope one day we can have a BBQ brand like McDonald or KFC. Both are very popular in China too.

For technical data please refer to Brethren Sales and Ventures, http://www.bbq-brethren.com/forum/forumdisplay.php?f=95

HBMTN
09-23-2013, 05:47 PM
You are asking for 5-10% of stake in a new restaurant for supplying 10 pieces of a UDS? Does UDS stand for something other than a drum smoker or am I missing something?

PorkQBBQ
09-23-2013, 06:03 PM
Dang... Can we export some to China? Maybe, 10, 000 Yuan for a 100lb pallet of cooked pork shoulder? :idea:

woodpelletsmoker
09-23-2013, 06:24 PM
a PBC is $265, I will supply stainless steel PBC with revised burner
BBQ controller same as Nano or Auber, the Golden-DOG $99
total $364
10 pieces are $3640, if 10% is too much, 5% is good too

HBMTN
09-23-2013, 07:51 PM
If you are in China things may be much less expensive there and perhaps the deal that you are offering is a good deal there. However if you are offering this to someone here in the U.S the start up costs for a restaurant can be anywhere from $100,000.00 -$500,000.00 and 80-100 hours per week of hard work. This is why I was shocked at the offer you were making and I did not see where you were from.

woodpelletsmoker
09-23-2013, 08:13 PM
I said "a small BBQ restaurant".
$100,000 is too much

HBMTN
09-23-2013, 08:35 PM
OK good luck with your venture, I hope you are able to make it happen.

Pyle's BBQ
09-23-2013, 09:52 PM
Hope one day we can have a BBQ brand like McDonald or KFC. Both are very popular in China too.

I think you need to read the history of both franchises. I don't think what you are offering is anywhere near what is needed to start a restaurant. I know it wouldn't do in my case.

bizznessman
09-23-2013, 10:38 PM
I see that your location is Bejing China. Is this where the proposed business will be located?

woodpelletsmoker
09-23-2013, 11:06 PM
I see that your location is Bejing China. Is this where the proposed business will be located?
There is ONE such BBQ joint in CBD Beijing, which is run by a guy from Texas.
Most chinese people simply do not like the style/taste
We prefer high temp. grilling.

woodpelletsmoker
09-23-2013, 11:07 PM
may be I can offer more of stainless steel wares, say table, counter, tray

acguy
09-24-2013, 08:41 AM
Your proposal seems a bit "rough". A US investor would have to rely on you to manage the restaurant. You seem to have a feel for what will sell. But, I question you proposed stake as 5%-10%. I wouldn't be comfortable with you having that small of an interest. I suggest a proposal where you are around 40% invested. A foreign investor might be more comfortable in an investment that far away knowing you had a substantial interest in the restaurant's success.

woodpelletsmoker
09-24-2013, 09:42 AM
Your proposal seems a bit "rough". A US investor would have to rely on you to manage the restaurant. You seem to have a feel for what will sell. But, I question you proposed stake as 5%-10%. I wouldn't be comfortable with you having that small of an interest. I suggest a proposal where you are around 40% invested. A foreign investor might be more comfortable in an investment that far away knowing you had a substantial interest in the restaurant's success.
I want to be you guys partner of a BBQ joint in States. Not in China.
Low & Slow smoking does not have a market in China

bizznessman
09-24-2013, 11:23 AM
As HBMTN stated earlier the start up costs for a U.S. restaurant can be anywhere from $100,000 to $500,000 USD. Even if you are looking at a "small" restaurant the start up costs will probably be a minimum of $50,000 to $100,000.

Your proposal is to supply $3,640 worth of equipment for the venture. This equals approximately a 3% to 7% investment on your part based on the minimum $50K to $100K start up costs.

I agree with acguy. To consider a "money" partner I would require a minimum of around 40% investment which could be around $20K to $40K USD in the States. The proposal as it stands would not be something I would consider here in the States. The stake is too small and those costs can easily be covered by local lenders.

Teamfour
09-24-2013, 11:32 AM
Are the Chinese made PBC's being offered even certified for use in a US restaurant?

trohrs123
09-24-2013, 11:40 AM
Don't most municipalities require your cooking and kitchen equipment to be NSF certified? In NY at least, a drum smoker without the NSF certification wouldn't be allowed.

ButtBurner
09-24-2013, 11:57 AM
even if it was approved by the health dept I am trying to think of how a restaruant would rely on up to 10 UDS's to supply it's smoker needs.

I would think that would take a lot of work and some skill to run, a more professional smoker setup would be the way to go I would think.

woodpelletsmoker
09-24-2013, 06:42 PM
even if it was approved by the health dept I am trying to think of how a restaruant would rely on up to 10 UDS's to supply it's smoker needs.

I would think that would take a lot of work and some skill to run, a more professional smoker setup would be the way to go I would think.
Different meat needs different temp & time, and has different flavor.
One smoker for one kind of meat is better than a big smoker for all meats.
Even I use 10 pieces of UDS, it is taken care by automatic temperature controller. and the controller can be wireless remote controlled. I need only to put 10 pieces of display unit beside me.
If temp. reaches to target, or if time reaches to target, the controller will call me. Or if something goes wrong, the controller will remind of me.

Regarding certification, MANY smokers are made in China.
It will not be a problem.

My purpose is to have such partnership with hundreds or thousands of small scale BBQ restaurants in States.
At beginning I can send 200 pieces of UDS by a container. I need to find 20 restaurants. It is worth of applying for certificate if needed.
I will build the UDS by 304 food class stainless steel 100%. I do not find reason failing certificated.

Pyle's BBQ
09-24-2013, 09:52 PM
Most restaurants in the US do not have the room for 10 UDS's, if they are allowed to use them. Space is a premium at most businesses here. Restaurants use the same smoker for all their meats and just vary the time they have them on the smoker. You may want to rethink what you want to sell to the commercial BBQ market. Controllers that would run larger smokers would be something to consider.

BigBellyBBQ
09-25-2013, 05:33 AM
partners dont work, either will a uds...must be NSF rated..plus not enough space..stick to cooking for friends, dont wanna sound brash however facts are facts..and lipstick on a pig will wash off!

BigBellyBBQ
09-25-2013, 05:55 AM
Different meat needs different temp & time, and has different flavor.
One smoker for one kind of meat is better than a big smoker for all meats.
Even I use 10 pieces of UDS, it is taken care by automatic temperature controller. and the controller can be wireless remote controlled. I need only to put 10 pieces of display unit beside me.
If temp. reaches to target, or if time reaches to target, the controller will call me. Or if something goes wrong, the controller will remind of me.

Regarding certification, MANY smokers are made in China.
It will not be a problem.

My purpose is to have such partnership with hundreds or thousands of small scale BBQ restaurants in States.
At beginning I can send 200 pieces of UDS by a container. I need to find 20 restaurants. It is worth of applying for certificate if needed.
I will build the UDS by 304 food class stainless steel 100%. I do not find reason failing certificated.
question, have you cooked 200 pounds of butts, 150 pounds of brisket, 30 racks of ribs for dinner on a Saturday night? Then have all your sides to match?
Also of note, some townships are not allowing new smoke / bbq resturaunts with out smoke eaters!

woodpelletsmoker
09-25-2013, 06:00 AM
My offset or vertical pellet smokers are good too.

ButtBurner
09-25-2013, 06:24 AM
these professionals are trying to tell you that logistically you need a large smoker to use in a restaruant setting

not a lot of small ones

bizznessman
09-25-2013, 05:42 PM
I don't mean to be negative but I really don't believe that what you are proposing is workable for these reasons.

1) You seem to not be familiar with the US BBQ business marketplace and it's operational characteristics.

2) A partnership (from a legal standpoint) is one of the weakest business arrangements there is and is fraught with pitfalls and problems.

3) Geographical logistics, due to your distance from your proposed marketplace, poses great difficulties in business operations.

4) Your proposed investment is not nearly high enough to make it a viable offer in the US marketplace.

I do not believe you will find a US businessman that will be interested in your proposal due to the items listed above. But I may be wrong. There may be someone out there that is willing to risk their assets. Not me. Sorry

speers90
09-25-2013, 09:14 PM
As a dreamer I sure do admire your passion but I don't think you have a clue as to what it takes to even open a restaurant over here. I know your idea will NEVER fly in the State of Minnesota because all equipment including cookers much be NSF certified. It doesn't make a bit of difference that you can supply stainless steel materials, it all has to be sent to a private laboratory and be certified. Which as I understand it is an expensive process.

As far as I know, all of the large cookers that are NSF certified are made here in the USA because the demand for such a cooker is not large enough to make it worth while to have it built oversee's and shipped.

To be honest, no one in their right mind would partner with someone half way across the world for approximately $3,500 US dollars. That amount of money is not what holds people back from opening a restaurant. The only way I can see anyone even considering this is if you invest at least 50% of the startup costs and even then I think they would be nuts.

If you can design these types of things, then tweak your design so you can cook the types of food the people in your area like and start in your own backyard.

PorkQBBQ
09-26-2013, 05:04 PM
I understand you might be serious and I respect that... As others have said you don't have enough stake in starting a business in the US.... Originally I thought it was gonna be in China. I know that China now owns Smith Field Pork Products. Maybe you can get a lucrative market going over there or sell it back to us? I just know here... 10 UDS's + and people be thinking bout calling the cops for a junk yard next to them... least in MD!