Are you making any money? You had mentioned making a post on this topic awhile back, but I don't recall seeing anything else about it. While I certainly understand not wanting to post the details of your finances on the internet, I think a lot of folks, myself included, would like to know in general terms just how lucrative a BBQ restaurant of your size running at full capacity can be.
You say your margins are razor thin, but has all the blood, sweat, and tears been worth it from a financial standpoint? I realize that there is tremendous value in building something from nothing, being your own boss, contributing to the community, etc., but my question concerns the monetary side of the equation which, at the end of the day, is the most important factor unless you are just running the business for fun.
Many people who have dreamed of opening a BBQ restaurant are living vicariously through you. Because of your kindness and generosity in sharing the story of your experience, many have seen that their dream involves a lot of hard work and headaches. These types of things are a lot easier to take when you are making money than when you are just scraping by.
It appears that you have been as successful as you can be given the physical limits of your restaurant, and for that you should be applauded. You have accomplished what you set out to do, and many people can't say that. However, can you run a financially viable operation if you stay in the same location without somehow increasing your capacity? When margins are thin, you make money by volume, but your volume is limited.
