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BBQ'n The Burbs
10-19-2010, 01:07 AM
Live in northern California. Been Q'n for 30 +. Been in construction for the same. Back is giving out! Last winter +++ we built a trailer.Offset Barrel smoker and 50 50 charcoal propane grill. we have a few buddies who own restaurants who are willing to let us use there kitchen as a commissary. How can I make this a 9 to 5.

3 Rivers BBQ
10-19-2010, 07:51 AM
Restaurant business 9 to 5? I wish that was possible. I guess a place that is open just for lunch, but queing doesnt really fit into those hrs. I wish you luck.

southernsmoker
10-19-2010, 08:38 AM
Go out roadside vending from lunch to supper time?

Uncle Buds BBQ
10-19-2010, 03:27 PM
Go out roadside vending from lunch to supper time?
Our roadside hours of 11am to 7pm really means WORKING from 7am to 11pm!!!

http://i996.photobucket.com/albums/af84/UncleBudsBBQ/5low.jpg

greg of the BGE
10-20-2010, 09:54 AM
I think the only way it could be a 9 to 5 is to have someone else do your serving and cleanup. Restaurants require more hours than any other job I have ever had. It's like being in sales and doing nothing but shows. The non show hours can suck up as much time as the actual time spent on the convention floor.

DerrickG
10-24-2010, 09:00 PM
You are better off with selling tacos for a buck than bbq plates for $8-$10. California is hard on bbq "restaurants". If you get a good following and word of mouth it can happen. You are in a good town with a younger crowd in the campus which could be good and bad. I am in the valley and would make a trip to Davis for some good Q. I was thinking of the same thing since construction is slow. 23 years of sprinklerfitting is starting to get to me.

jbrink01
10-24-2010, 09:56 PM
We vend from 7am - 2pm at convenience store. We start at 3:00pm to end at 2:00pm the next day............do the math. It's LOTS of hours.

C Rocke
10-24-2010, 11:06 PM
Live in northern California. Been Q'n for 30 +. Been in construction for the same. Back is giving out! Last winter +++ we built a trailer.Offset Barrel smoker and 50 50 charcoal propane grill. we have a few buddies who own restaurants who are willing to let us use there kitchen as a commissary. How can I make this a 9 to 5.

You're in CA, and if you thought dealing with inspectors, subs, and suppliers was a pain, wait 'til you spend some time with your local DHE - A lot of hoops to negotiate. Start at the DHE, that will help you make your decision. Best of luck!

Chuckwagonbbqco
10-25-2010, 01:38 AM
If you want a 9-5 gig---go to work for the Health Dept.

Not being a smart ass--To be ready to serve fresh BBQ by 11:00 AM a bbqer must start early or serve BBQ that was cooked the day before and reheated somehow. I opened my restaurant at 11 AM but went to work everyday at 6 AM. I closed at 8 PM and left usually about 10 PM. 6AM--10PM is 14 hours per day. Then I spent my weekends doing large catering jobs---to be able to make ends meet at the restaurant.

How governmental agencies helped me:
I had to have business license from city requiring a fee
I had to have an occupancy permit from the Fire Dept requiring an annual fee and several expensive fire extinguishers with costly yearly maintenance--then I had to build an enclosure around my smoker with 4 inch firewalls
I had to have a very costly permit from the Health Dept--which entitled them to inspections at any time--and close me at any time
Parking for customers was an issue--and the city required that my small "To-Go" BBQ place needed 2 handicapped parking places. The strip mall that I was at had allocated 4 parking spots total for my restaurant--including employees.
Drug Store---3 businesses down complained that my smoke was hurting their customers with COPD so smoking times were limited to night time hours--customers did not want to buy BBQ at a place with no BBQ smoke .

So to help local businesses the County Fathers decided to OK not 1 but TWO Indian Casinos within 3 miles of my restaurant. They said--"Just think of the business that this will bring to town."---Bars and restaurants in town started closing by the dozens--tourests and locals were both shopping at the Casinos for Food and entertainment.

Local businesses were hurting and therefore not hiring people so the County Board of Education decided to buy a local restaurant that had closed and make a "training center" Now all local restaurants are in competition with a Government owned restaurant and caterer. Catering jobs for local governmental institutions have dried up--as they go to their "Own" caterer.

California "State Board of Equalization" will be on you like a bandaid on a hairy arm. What is taxable--what isn't --a small businessman in Calif almost needs to have an attorney at all times. Pay the attorney or the state will collect.

Our current economic outlook does not reward hard working entrepeneuars---work hard and see. I would never tell a friend to start a BBQ business. The best way to make a small fortune in BBQ is to start with a large fortune.

Restaurants have a high failure rate---BBQ restaurants are high up on the failure rate. Highest sucess rates are Chinese food and Mexican Food. Ther is money to be made in BBQ---people have done it--it is not easy---it requires much more than a 9-5 committment.

BBQ Grail
10-25-2010, 07:16 AM
Dude, besides everything CRocke and Leonard told you, and they've got the experience, you live in Davis. It's even harder...

Hawg Father of Seoul
10-25-2010, 08:53 AM
What about a retail supply shop? I'd do homebrew also, but if that is not your bag .......

Buster Dog BBQ
10-25-2010, 09:35 AM
Man, I feel for you. I knew Kali was jacked up but makes you wonder how any small business can make it. Good luck.

If you want a 9-5 gig---go to work for the Health Dept.

Not being a smart ass--To be ready to serve fresh BBQ by 11:00 AM a bbqer must start early or serve BBQ that was cooked the day before and reheated somehow. I opened my restaurant at 11 AM but went to work everyday at 6 AM. I closed at 8 PM and left usually about 10 PM. 6AM--10PM is 14 hours per day. Then I spent my weekends doing large catering jobs---to be able to make ends meet at the restaurant.

How governmental agencies helped me:
I had to have business license from city requiring a fee
I had to have an occupancy permit from the Fire Dept requiring an annual fee and several expensive fire extinguishers with costly yearly maintenance--then I had to build an enclosure around my smoker with 4 inch firewalls
I had to have a very costly permit from the Health Dept--which entitled them to inspections at any time--and close me at any time
Parking for customers was an issue--and the city required that my small "To-Go" BBQ place needed 2 handicapped parking places. The strip mall that I was at had allocated 4 parking spots total for my restaurant--including employees.
Drug Store---3 businesses down complained that my smoke was hurting their customers with COPD so smoking times were limited to night time hours--customers did not want to buy BBQ at a place with no BBQ smoke .

So to help local businesses the County Fathers decided to OK not 1 but TWO Indian Casinos within 3 miles of my restaurant. They said--"Just think of the business that this will bring to town."---Bars and restaurants in town started closing by the dozens--tourests and locals were both shopping at the Casinos for Food and entertainment.

Local businesses were hurting and therefore not hiring people so the County Board of Education decided to buy a local restaurant that had closed and make a "training center" Now all local restaurants are in competition with a Government owned restaurant and caterer. Catering jobs for local governmental institutions have dried up--as they go to their "Own" caterer.

California "State Board of Equalization" will be on you like a bandaid on a hairy arm. What is taxable--what isn't --a small businessman in Calif almost needs to have an attorney at all times. Pay the attorney or the state will collect.

Our current economic outlook does not reward hard working entrepeneuars---work hard and see. I would never tell a friend to start a BBQ business. The best way to make a small fortune in BBQ is to start with a large fortune.

Restaurants have a high failure rate---BBQ restaurants are high up on the failure rate. Highest sucess rates are Chinese food and Mexican Food. Ther is money to be made in BBQ---people have done it--it is not easy---it requires much more than a 9-5 committment.

landarc
10-25-2010, 10:26 AM
A small business can make it, but, they have to have a niche, something that they have that can blow up. However, the reasons listed above are the reason so many have gone to catering trucks in CA. The requirements are ridiculously less stringent. That being said, BBQ is not going to be the ticket, it has to be something fast to prepare and cheap to sell, at high prices. That is why the hottest ticket right now is gourmet burgers and Korean or Chinese tacos. My income is down drastically with the down turn in development, but, cooking is still not the attractive job I once thought it was.

BBQ'n The Burbs
10-26-2010, 12:23 AM
Was being sarcastic about the 9 to 5. Been working 14 a day for the past 6 years. thanks for the info.

BBQ'n The Burbs
10-26-2010, 12:29 AM
Sorry, was being sarcastic about the hours. been working those same hours for the past 6 years. was just hoping to get some input on a direction to go.

5-0 BBQ
10-26-2010, 04:38 AM
Did you think about catering first and see where it goes? That is a good way to test the waters. My wife and I wanted to open a restaurant but with this economy we will stick with selling bbq equipment, catering and some vending.

Chuckwagonbbqco
10-26-2010, 02:10 PM
BBQ'n the Burbs

If you are focused on starting a BBQ restaurant--PM me. I am sure that Pork-Q-Pine can come over from Roseville, and I can come down from Oroville, and meet with you.
We both have closed restaurants in the last year--for very different reasons. With our input I am sure that we can lead you away from small mistakes, and help you get a head start. would love to see a good BBQ place in Northern California.

Leonard Sanders Chuck Wagon BBQ Co

bbqczar
10-26-2010, 02:33 PM
We have gone the catering route for now and have kind of been almost overwhelmed at all the work we have gotten so far,I think maybe you should start there before doing the full blown resteraunt idea.We have started small and part time,but I can see where in a short time it can and proabbly will be a full time thing for us.The one thing is we like doing BBQ comps and I don't see many of them happening for us after the first of the year,way to much paying jobs to do those much anymore.BTQ,give Brent Walton a call at QN4U BBQ resteraunt and talk to him,Brent is one of the nicest,helpful,and knolwledable person in this bussiness,he will give you the straight talk on all of this.

chachahut
10-27-2010, 01:58 PM
BBQ'n the Burbs

If you are focused on starting a BBQ restaurant--PM me. I am sure that Pork-Q-Pine can come over from Roseville, and I can come down from Oroville, and meet with you.
We both have closed restaurants in the last year--for very different reasons. With our input I am sure that we can lead you away from small mistakes, and help you get a head start. would love to see a good BBQ place in Northern California.

Leonard Sanders Chuck Wagon BBQ Co

Actually Leonard, it would be helpful to everyone on this baord to hear what input you might have about by you & Pork-Q-Pine closed. As someone running a small Q joint in upstate NY (rural & a bit different than California) I would certainly be interested in hearing what mistakes to avoid. I'm sure I'm not the only one here who would be interested.

Please share the knowledge.

cheers,