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Old 05-22-2013, 08:55 AM   #111
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Join Date: 02-02-12
Location: Nashville, Tn

Congrats on the new 'que restaurant. So far, your plans sound reasonable and you have a good handle on the front end work yet to do.

I have been in the same boat you have been in - too many people saying I need to open a restaurant because they love my cooking. My constant reply is, "Besides the fact that I'm basically broke and scared to death, I'd open a restaurant tomorrow." My real fear is that cooking BBQ every day might lead to me hating it instead of having the passion and enjoyment I get now from competition cooking and a few catering gigs here and there.

Best of luck with your new restaurant, and I also vote for flying pigs.
Traeger Lil' Tex Elite, WSM, Green SS Performer, 22" OTG, hyperfast orange Thermapen. CBJ.
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