Open a BBQ restaurant, they said. It will be fun, they said - Page 3

landarc · 05-17-2013, 08:57 PM

Wait! Is that a flying cow over the register? You have to save that. Save the Flying Cow!

Save the Flying Cow!
Save the Flying Cow!
Save the Flying Cow!

TroyA65 · 05-17-2013, 09:06 PM

Quote:

Originally Posted by landarc

Wait! Is that a flying cow over the register? You have to save that. Save the Flying Cow!

Save the Flying Cow!
Save the Flying Cow!
Save the Flying Cow!

+1 for cow...need a pig to match (I've seen them around)

fat_bastard · 05-17-2013, 09:11 PM

Congrats on livin' the dream. I've got family up in Elkhart, next time I'm up there I'll have to come up your way.

aawa · 05-17-2013, 09:12 PM

You took the plunge and it is time to swim. Good luck on your venture, it sounds like you have a great sense of business and a great plan. Remember even if the outside isn't what you like with the cheap blue vinyl, if you do great bbq people will come!

SmokinAussie · 05-17-2013, 09:18 PM

Hey Marubozo.

Congratulations on your decision. I really do hope it works out for you. I was wondering if you could give us some pics of the kitchen and working areas where the action is going to happen. Most of us are probably more interested in that than the decor!

Cheers! (Subscribed)

Bill

Show me smoke · 05-17-2013, 09:19 PM

good luck I look forward to future installments of the Udder side bbq joint..

b182evrclear · 05-17-2013, 09:28 PM

One thing that hasn't been mentioned yet is using social media as much as possible. FB, Twitter, and Yelp are all great free marketing tools and many people use them to find new/good Q.

Best of luck to you. I can't wait to hear about your progress.

- Frank

RevZiLLa · 05-17-2013, 09:31 PM

Good luck!

marubozo · 05-17-2013, 09:39 PM

Quote:

Originally Posted by TroyA65

+1 for cow...need a pig to match (I've seen them around)

Well, pig will be in the new name, so I may have to do that. Those details will come later.

Quote:

Originally Posted by fat_bastard

Congrats on livin' the dream. I've got family up in Elkhart, next time I'm up there I'll have to come up your way.

Nice, that's not far at all. Stay tuned and hopefully we can hook up the next time you're in town.

Quote:

Originally Posted by SmokinAussie

Hey Marubozo.

Congratulations on your decision. I really do hope it works out for you. I was wondering if you could give us some pics of the kitchen and working areas where the action is going to happen. Most of us are probably more interested in that than the decor!

Thanks. Kitchen pics are coming. Only ones I have now are when I was touring the building when the electricity was still turned off so it was too dark to get anything worthwhile.

The kitchen is a blessing and a curse. It's HUGE, which isn't needed at all for this small of an operation, especially one that isn't cooking food to order like a typical restaurant. Kitchen area is probably around 800 sq/ft, and it has an 8x8' walk-in cooler, and 6x6' walk-in freezer on top of that. I just need to find a way to maximize the space.

North Is Up · 05-17-2013, 09:48 PM

It doesn't look like the previous place was in business very long. Just a few months. I wish you the best in this business venture.

https://www.facebook.com/TheUdderPlaceCafe

CharredApron · 05-17-2013, 09:50 PM

I am with Landarc. Open with the least amount of capital investment. Good food and word of mouth is KEY! Treat your curious, first time clients like your beloved family, serve them food that you, yourself love. Make it with all of your Heart and never compromise!

Give, Give, Give until it hurts. Then re-evaluate.
Was it worth it? Monetarily, as well as Physically, Emotionally, & Mentally.

Look at the financials after 9 mos, at least. Was it worth it? YES/No. Decision time...Can you, or do you want to continue??????

HAVING BEEN IN YOUR SHOES, I wish you the best! I would do it again, anytime! I am just Stupid like that!

marubozo · 05-17-2013, 09:56 PM

Quote:

Originally Posted by North Is Up

It doesn't look like the previous place was in business very long. Just a few months. I wish you the best in this business venture.

https://www.facebook.com/TheUdderPlaceCafe

Yeah, the previous owners put about $30k into renovations and then only stayed open for about six months. They have a restaurant about 7 miles down the road and tried to open this place as a second location and quickly realized they couldn't run two places at the same time.

Nice people and I eat at their place often, but they just spread themselves too thin with two places. But they are already sending business my way and telling everybody about this new BBQ place, so it should be a good mutual relationship since we don't step on eachother's toes in terms of menu or open times.

Quote:

Originally Posted by Hometruckin

I am with Landarc. Open with the least amount of capital investment. Good food and word of mouth is KEY! Treat your curious, first time clients like your beloved family, serve them food that you, yourself love. Make it with all of your Heart and never compromise!

Give, Give, Give until it hurts. Then re-evaluate.
Was it worth it? Monetarily, as well as Physically, Emotionally, & Mentally.

Look at the financials after 9 mos, at least. Was it worth it? YES/No. Decision time...Can you, or do you want to continue??????

HAVING BEEN IN YOUR SHOES, I wish you the best! I would do it again, anytime! I am just Stupid like that!

Thanks. My previous life was in finance, so that's one aspect of the business I think I have under control. So that I can handle, but dealing with the staff and that side of a restaurant business, that may very well be a challenge. But I'm up for it.

Smoothsmoke · 05-17-2013, 10:01 PM

Congrats and good luck on your endeavor!

CharredApron · 05-17-2013, 10:01 PM

That is the worst side of the house. Good luck to you! I mean that with all sincerity. The "Why I can't come to work book" Is long and pitiful.

Bbq Bubba · 05-18-2013, 08:27 AM

Congrats and welcome from the East side!

I look forward to coming over and meeting you when you open! Lots of BBQ joints opening in Michigan lately.

What is your restaurant background? What kind of smoker are you going to cook on? Lemme know if theres anything i can do to help!

05-17-2013, 08:57 PM	#31
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Wait! Is that a flying cow over the register? You have to save that. Save the Flying Cow! Save the Flying Cow! Save the Flying Cow! Save the Flying Cow! __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

05-17-2013, 09:11 PM	#33
fat_bastard On the road to being a farker Join Date: 09-22-09 Location: Huntsville, AL	Congrats on livin' the dream. I've got family up in Elkhart, next time I'm up there I'll have to come up your way. __________________ 2 UDS (Soap, and Tomato Paste)

05-17-2013, 09:12 PM	#34
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	You took the plunge and it is time to swim. Good luck on your venture, it sounds like you have a great sense of business and a great plan. Remember even if the outside isn't what you like with the cheap blue vinyl, if you do great bbq people will come! __________________ ~Ren~ :fish2:"D-Canoe" Club Founding Member 2017:fish2: Sublime Smoke Barbecue - Follow us on Facebook Weber Performer Sublime Smoke UDS RedBox Smoker Lay Man Pitmaster IQ 110 w/ rainbox Superest Fasterest Blue Thermapen

05-17-2013, 09:31 PM	#38
RevZiLLa is Blowin Smoke! Join Date: 07-02-07 Location: Richmond, VA	Good luck! __________________ www.BowlingBallExchange.com on Facebook Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker A trench filled with wood coals and covered with chain link fence

05-17-2013, 09:48 PM	#40
North Is Up Full Fledged Farker Join Date: 05-19-12 Location: Truckee CA	It doesn't look like the previous place was in business very long. Just a few months. I wish you the best in this business venture. https://www.facebook.com/TheUdderPlaceCafe __________________ KCBS MCBJ CTC Weber Genesis, CyberQ Wifi, CyberQ Cloud Weber Original Premium Grill (Green) BGE XL (hatched 4/21/2012) BGE Small (hatched 6/13/2015) Miss Silvia and Rocky Life quote from Jersey Shore: "I know I'm not the smartest crayon in the box, but this isn't rocket scientist!

05-17-2013, 09:18 PM	#35
SmokinAussie Quintessential Chatty Farker Join Date: 10-19-09 Location: Melbourne, VIC	Hey Marubozo. Congratulations on your decision. I really do hope it works out for you. I was wondering if you could give us some pics of the kitchen and working areas where the action is going to happen. Most of us are probably more interested in that than the decor! Cheers! (Subscribed) Bill

05-17-2013, 09:19 PM	#36
Show me smoke Is lookin for wood to cook with. Join Date: 01-23-13 Location: gardner kansas	good luck I look forward to future installments of the Udder side bbq joint..

05-17-2013, 09:28 PM	#37
b182evrclear Knows what a fatty is. Join Date: 08-03-12 Location: Sterling, VA	One thing that hasn't been mentioned yet is using social media as much as possible. FB, Twitter, and Yelp are all great free marketing tools and many people use them to find new/good Q. Best of luck to you. I can't wait to hear about your progress. - Frank

05-17-2013, 09:50 PM	#41
CharredApron Babbling Farker Join Date: 02-24-13 Location: Ventenac en Minervois, France	I am with Landarc. Open with the least amount of capital investment. Good food and word of mouth is KEY! Treat your curious, first time clients like your beloved family, serve them food that you, yourself love. Make it with all of your Heart and never compromise! Give, Give, Give until it hurts. Then re-evaluate. Was it worth it? Monetarily, as well as Physically, Emotionally, & Mentally. Look at the financials after 9 mos, at least. Was it worth it? YES/No. Decision time...Can you, or do you want to continue?????? HAVING BEEN IN YOUR SHOES, I wish you the best! I would do it again, anytime! I am just Stupid like that! __________________ Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award "Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO Member KCBS, FBA, CBJ, and Founder French Bbq Association [url]www.kcbs.fr[/url]

05-17-2013, 10:01 PM	#43
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	Congrats and good luck on your endeavor! __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

05-18-2013, 08:27 AM	#45
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Congrats and welcome from the East side! I look forward to coming over and meeting you when you open! Lots of BBQ joints opening in Michigan lately. What is your restaurant background? What kind of smoker are you going to cook on? Lemme know if theres anything i can do to help! __________________ Pitboss @ Woodpile BBQ Shack Beer Snob I cook the best brisket north of Dallas. Get over it. Michigan State Lead-Operation BBQ Relief www.operationbbqrelief.com #detroitporkmafia BBQ Person of the Year 2013