1 Week As A Restaurant Owner

jbrink01 · 05-29-2011, 11:13 AM

After 6 years of vending and catering. So far so good! We've made a profit (fully burdened cost, BTW) 3 of the 4 days we've been open with an overall margin that is right on target. Now to see what our sales cycle does. It should ramp up, fall and then ramp back to it's normal operating level. We shall see.

Butts, briskets and turkey gets cooked on one of my FEC500's. Ribs and Pork Steaks on my 3 door tandem Horizon Offset.

Next weekend we will vend AND run the restaurant! In 2 weeks, our LARGEST event ever.....3000 a day x 2.

timzcardz · 05-29-2011, 01:25 PM

Congrats and continued success!

Big_Alvin · 05-29-2011, 01:30 PM

best of luck jbrink01 - i'm sure you'll contine to have success. what does fully burdened cost mean? is this the type of stuff you're going to be covering in your class this fall?

timzcardz · 05-29-2011, 02:53 PM

Fully burdened would include all of the associated costs, variable and fixed, including things like labor, materials, insurance, rent, depreciation on equipment, etc., etc., etc.

HB-BBQ · 05-29-2011, 03:05 PM

Congrats man that is really awesome!! Sounds like a great first week was had with many, many more on the horizon for sure.

I have to say that the thought of vending to that many folks and running a restaurant at the same time sounds scary as hell to me...mainly since I'm a newbie caterer and all but I know from reading your posts over the years that you have the experience and can more than handle it. Good luck brother!!

txschutte · 05-29-2011, 03:12 PM

Very good to hear!

Continued wishes for great success to you!

thillin · 05-29-2011, 03:21 PM

congrats!

jbrink01 · 05-29-2011, 04:00 PM

Many thanks guys!! We are sticking to a rather odd business model and so far - so good. That model is pretty simple for the store;
Destination Location (under 30 minute scenic ride / drive from heavy population density) + Limited Hours (train your customers when you'll be there - think Weekends Only Furniture) + Cheap Lease. I may get all wet, but nothing ventured = nothing gained.

Vending big is easy if you keep it simple. Pulled pork on 4" bun & fresh chips (buy locally) in a paper food boat and a bottle of water. Pre-cook the meat and reheat in FEC500 as needed. 4 people. Cambro Serving kiosk. 1 does meat and bun, 1 does chips, 1 does money, 1 maintains pit, fills sauces, serves water.

BTW - You can also lose big, but you can't win if you dont play.

nitelightboy · 05-29-2011, 04:45 PM

Congrats!! As a wannabe owner, I wish you all the best and hope to hear all the good advice you can give on the subject.

jonboy · 06-18-2011, 06:33 PM

are you still planing on the course about catering?
jon

LostNation · 06-19-2011, 05:12 AM

Congratulations, you seem to be well on your way to to being a successful restaurant owner.

Bentley · 06-19-2011, 07:29 PM

Wishing you great success in your future!

MattG · 06-20-2011, 11:14 AM

congrats !!!!!

jbrink01 · 06-24-2011, 02:16 PM

After 6 weeks in business, we are turning a profit. We are also closing the doors. We can't keep up with our other commitments, and they are more lucrative. So, we are walking away $$ even and wiser. I suppose the key is knowing when a "dream" is not a responsible choice from a time management and fiscal persepctive.

chad · 06-24-2011, 02:18 PM

Definately a bitter-sweet situation. Congrats on getting out "even".

05-29-2011, 11:13 AM	#1
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri	1 Week As A Restaurant Owner After 6 years of vending and catering. So far so good! We've made a profit (fully burdened cost, BTW) 3 of the 4 days we've been open with an overall margin that is right on target. Now to see what our sales cycle does. It should ramp up, fall and then ramp back to it's normal operating level. We shall see. Butts, briskets and turkey gets cooked on one of my FEC500's. Ribs and Pork Steaks on my 3 door tandem Horizon Offset. Next weekend we will vend AND run the restaurant! In 2 weeks, our LARGEST event ever.....3000 a day x 2. __________________ [CENTER][B][/B] [/CENTER] [CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER] [CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER] [CENTER][I]Sponsored By: [/I][/CENTER] [CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER] [CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER] [CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]

05-29-2011, 01:25 PM	#2
timzcardz Babbling Farker Join Date: 07-22-05 Location: Long Island, NY	Congrats and continued success! __________________ GRIM REAPER SMOKERS - "BBQ To Die For" ™ "Founders Club" Operation BBQ Relief Weber Smokey Mountain x 3 Weber Genesis Silver x 2 Weber One Touch Gold Weber Performer x 2 Weber Smokey Joe Bottle of Absolut Bottle of Beer Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." ©

05-29-2011, 01:30 PM	#3
Big_Alvin Full Fledged Farker Join Date: 03-17-11 Location: Marlboro, MA	best of luck jbrink01 - i'm sure you'll contine to have success. what does fully burdened cost mean? is this the type of stuff you're going to be covering in your class this fall? __________________ Al - CG SuperPro w/SFB and Outlaw w/SFB, 18" WSM, 22.5" WSM

05-29-2011, 02:53 PM	#4
timzcardz Babbling Farker Join Date: 07-22-05 Location: Long Island, NY	Fully burdened would include all of the associated costs, variable and fixed, including things like labor, materials, insurance, rent, depreciation on equipment, etc., etc., etc. __________________ GRIM REAPER SMOKERS - "BBQ To Die For" ™ "Founders Club" Operation BBQ Relief Weber Smokey Mountain x 3 Weber Genesis Silver x 2 Weber One Touch Gold Weber Performer x 2 Weber Smokey Joe Bottle of Absolut Bottle of Beer Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." ©

05-29-2011, 03:12 PM	#6
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, Nebraska	Very good to hear! Continued wishes for great success to you! __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes.

05-29-2011, 03:05 PM	#5
HB-BBQ is Blowin Smoke! Join Date: 06-14-07 Location: Huntington Beach, CA	Congrats man that is really awesome!! Sounds like a great first week was had with many, many more on the horizon for sure. I have to say that the thought of vending to that many folks and running a restaurant at the same time sounds scary as hell to me...mainly since I'm a newbie caterer and all but I know from reading your posts over the years that you have the experience and can more than handle it. Good luck brother!!

05-29-2011, 03:21 PM	#7
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	congrats! __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

05-29-2011, 04:00 PM	#8
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri	Many thanks guys!! We are sticking to a rather odd business model and so far - so good. That model is pretty simple for the store; Destination Location (under 30 minute scenic ride / drive from heavy population density) + Limited Hours (train your customers when you'll be there - think Weekends Only Furniture) + Cheap Lease. I may get all wet, but nothing ventured = nothing gained. Vending big is easy if you keep it simple. Pulled pork on 4" bun & fresh chips (buy locally) in a paper food boat and a bottle of water. Pre-cook the meat and reheat in FEC500 as needed. 4 people. Cambro Serving kiosk. 1 does meat and bun, 1 does chips, 1 does money, 1 maintains pit, fills sauces, serves water. BTW - You can also lose big, but you can't win if you dont play. __________________ [CENTER][B][/B] [/CENTER] [CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER] [CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER] [CENTER][I]Sponsored By: [/I][/CENTER] [CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER] [CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER] [CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]

05-29-2011, 04:45 PM	#9
nitelightboy Knows what a fatty is. Join Date: 06-12-10 Location: Bluffton, IN	Congrats!! As a wannabe owner, I wish you all the best and hope to hear all the good advice you can give on the subject.

06-18-2011, 06:33 PM	#10
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky	are you still planing on the course about catering? jon

06-19-2011, 05:12 AM	#11
LostNation Full Fledged Farker Join Date: 12-15-05 Location: Essex Jct. Vermont	Congratulations, you seem to be well on your way to to being a successful restaurant owner. __________________ Rich Decker www.lostnationvt.com

06-19-2011, 07:29 PM	#12
Bentley Babbling Farker Join Date: 03-14-07 Location: Culpeper, Virginia	Wishing you great success in your future! __________________ Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

06-20-2011, 11:14 AM	#13
MattG is One Chatty Farker Join Date: 06-29-09 Location: Madison Ga.	congrats !!!!! __________________ Matt Goodman Deep South Smoker, UDS in progress Check us out on Facebook [url]http://www.facebook.com/pages/Pots-BBQ/107610505962113[/url]

06-24-2011, 02:16 PM	#14
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri	Thats It, I'm out. After 6 weeks in business, we are turning a profit. We are also closing the doors. We can't keep up with our other commitments, and they are more lucrative. So, we are walking away $$ even and wiser. I suppose the key is knowing when a "dream" is not a responsible choice from a time management and fiscal persepctive. __________________ [CENTER][B][/B] [/CENTER] [CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER] [CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER] [CENTER][I]Sponsored By: [/I][/CENTER] [CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER] [CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER] [CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]

06-24-2011, 02:18 PM	#15
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	Definately a bitter-sweet situation. Congrats on getting out "even". __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

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