The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Catering, Vending and Cooking For The Masses. (http://www.bbq-brethren.com/forum/forumdisplay.php?f=62)
-   -   Joining the ranks of the Pros (http://www.bbq-brethren.com/forum/showthread.php?t=129287)

SmokinOkie 03-28-2012 08:37 AM

Joining the ranks of the Pros
 
So,

Done all the normal variations we BBQ guys do, but now I'm going the next level. Kinda a nice option actually. I'm not quiting my day job, but I have been hired to be the Pitmaster for a local chain (3 restaurants).

We've revamped the menu, changed the overall direction to mainly BBQ and we're now going through the soft/soft opening. Working on items (recipes, etc) as well as just overall training in staff (have to teach them my ideas of BBQ, knowing the terms and just improving general Q knowledge).

I'm excited to join the team and try to improve commercial BBQ.

The chain, Coach's, has been around a while in OKC, so they were looking for a way to refresh the menu and create some buzz. The local paper is already just waiting for our word to write an article about us.

The first store sits on the 3rd base line of the local AAA ballpark and has a great view from inside and the patio of the games. Games start next month, so we're doing the soft opening then. Full opening data TBD.

I've read the 1000+ post about restaurants and what we don't like about them. #1 is consistency and #2 is quality.

Wish me well. It's exciting and even a little bit intimidating, but I love BBQ enough to give it a go.

I'll be posting details here and on my FB and my twitter (once we have a go live date).

Appreciate any ideas, thoughts, etc (except running away now).

Big George's BBQ 03-28-2012 09:08 AM

WOW This is very exciting. Good Luck Looking forward to following your progress

expatpig 03-28-2012 09:28 AM

Good luck!

fingerlickin' 03-28-2012 09:45 AM

Run toward's the light, knock em dead brother. :boxing: Good luck!

jmcrig 03-28-2012 10:14 AM

Passed the information along to some friends in OKC. Good Luck.

Fatback Joe 03-28-2012 10:19 AM

Good luck!

SmokinOkie 03-29-2012 10:14 AM

Thanks guys. I'm having fun, but we'll see when the public starts eating it. Staff is excited, they weren't happy with what they had before, but the love the new stuff.

Pa_BBQ 03-29-2012 10:31 AM

You will do great, just don't forget us here on the forum when you hit the big time.

big brother smoke 03-29-2012 10:52 AM

Good luck, Russ!


All times are GMT -5. The time now is 03:41 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.