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

landarc · 05-17-2013, 09:57 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, 10:06 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, 10:11 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, 10:12 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, 10:18 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, 10:19 PM

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

b182evrclear · 05-17-2013, 10:28 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, 10:31 PM

Good luck!

marubozo · 05-17-2013, 10:39 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, 10:48 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, 10:50 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, 10:56 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, 11:01 PM

Congrats and good luck on your endeavor!

CharredApron · 05-17-2013, 11:01 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, 09:27 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, 09:57 PM	#31
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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! __________________ I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA ^ "perhaps...but then again...maybe not..."

05-17-2013, 10:11 PM	#33
fat_bastard On the road to being a farker Join Date: 09-22-09 Location: Huntsville, AL Downloads: 0 Uploads: 0	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, 10:12 PM	#34
aawa is Blowin Smoke! Join Date: 07-03-12 Location: Virginia Beach Downloads: 0 Uploads: 0	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! __________________ Weber Mini WSM Weber Touch and Go Performer X3 *Sublime Smoke UDS* Maverick ET-732 World's Fastest Blue Thermapen *Pitmaster IQ110

05-17-2013, 10:18 PM	#35
SmokinAussie Quintessential Chatty Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	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 __________________ Aussie Lamb Farker Awardee! Show me smoking and grilling LAMB for an ALF Award! Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk! Just remember... the standard has gone up. You Americans are getting good at LAMB! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Too many other bits of BBQ Gear to count!

05-17-2013, 10:31 PM	#38
RevZiLLa is One Chatty Farker Join Date: 07-02-07 Location: Richmond, VA Downloads: 0 Uploads: 0	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, 10:19 PM	#36
Show me smoke Is lookin for wood to cook with. Join Date: 01-23-13 Location: gardner kansas Downloads: 0 Uploads: 0	good luck I look forward to future installments of the Udder side bbq joint..

05-17-2013, 10:28 PM	#37
b182evrclear Knows what a fatty is. Join Date: 08-03-12 Location: Sterling, VA Downloads: 0 Uploads: 0	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, 10:48 PM	#40
North Is Up Knows what a fatty is. Join Date: 05-20-12 Location: North Lake Tahoe Downloads: 0 Uploads: 0	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 CBJ Weber Genesis, CyberQ Wifi on a BGE XL Miss Silvia and Rocky

05-17-2013, 10:50 PM	#41
CharredApron Babbling Farker Join Date: 02-24-13 Location: Ventenac en Minervois, France Downloads: 0 Uploads: 0	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! __________________ Backyard Disasters are my specialty. "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 Member KCBS, FBA Pitmaster at "Sultans of Sting" BBQ Team it's a French thing! http://www.charredapron.com

05-17-2013, 11:01 PM	#43
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA Downloads: 0 Uploads: 0	Congrats and good luck on your endeavor! __________________ Kamado Big Joe Kamado Classic Joe Kamado Joe Jr. A bunch of Webers

05-18-2013, 09:27 AM	#45
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	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! __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com #detroitporkmafia