Menu Change - Page 3

Countryhb · 12-08-2008, 08:01 PM

That's because I had no social life in high school and developed a keen eye for spelling while all you popular kids were out getting jiggy with it.

Now that I look back, I should have gone to work as a proof reader. Misspellings catch my eye everywhere I look.

NotleyQue · 12-08-2008, 09:16 PM

Check out the big brain on Brad!

Quote:

Originally Posted by Countryhb

And now from Mr. Spelling Checker...marshmallow, not marshmellow. Not a biggie, but it was enough to catch my eye...

Michael in PA · 12-08-2008, 10:03 PM

I just want to point out the big nipples in yer logo dude if for no other reason than to make trouble...

Seriously, best of luck to you.

big brother smoke · 12-08-2008, 10:15 PM

Get a pro to do your website. It costs but, it will pay for itself by next summer!

Professor Salt · 12-08-2008, 10:31 PM

As long as we're nitpicking on spelling, it's "an" upcoming episode of HGTV yadayada.

Bigmista · 12-09-2008, 12:27 AM

Made some changes. Check it out now.

yelonutz · 12-09-2008, 12:40 AM

On the home page, under pictures, you should have a photo of each item you are selling. Man I am glad you are too far away to take a swing at me! That will be the last suggestion!

NUTZ

grillfella · 12-09-2008, 01:55 AM

neil I like you added Tri-tip, do you use red oak? If you do let me know I have a friend who goes at least twice a month I could pick some up for you. I will double check the price PM me If you are interested. I have about 6 boxes left

KuyasKitchen · 12-09-2008, 03:02 AM

OK, you asked for it:

1. Cut the music on the pictures page. While it's good music, it's rude. I was watching an episode of Torchwood on the other screen ... I like Herbie Hancock. Still ... grrrr.

2. Your catering menu is still way too long. Pages shouldn't scroll much. That one scrolls a long ways.

3. You are using ellipses on your pages. That's why people are seeing "?" rather than "...". I'd suggest getting away from those anyway.

4. Put your content info at the top where it belongs.

5. Rename your pictures. The popup windows say "rename this 036.jpg"

6. Speaking of pictures, post the phone numbers and names of the lovely waitresses in 034.jpg.

7. Your food looks amazing. Put the close-ups of it first in the list of pictures so that we can see that easily. It's not obvious. Honestly, I'd move away from that image viewing application and just toss up simple pictures. Make it easy for the average web viewer to come to your site and see stuff.

8. LABEL THE PICTURES ... Things like "BigMista's Brisket" ... many folks won't even know what it is. Help them understand what it is they want to buy from you.

9. PM me the recipe for that amazing looking mac-and-cheese.

10. Your competition pictures are great. In fact, that's how your other pictures really should be. Again, make it very easy to view.

11. Listen to the person who said hire a pro. It's really the best way to go. Just make sure you see a reasonable portfolio.

Dale P · 12-09-2008, 06:25 AM

I caught the "prices incude tax"
You are getting there!

I see you fixed it.

KuyasKitchen · 12-09-2008, 10:28 AM

As someone who is far, far away from great BBQ ... for the quality of the goods in your pictures, your prices look cheap to me!

Bigmista · 12-09-2008, 11:56 AM

Unfortunately, in the area that we are starting in, we can't charge any more. You'd be surprised at how many people come by wanting "free samples". Not people that are interested in buying because I see them go to every booth asking for samples.

But right now it's the price we have to pay because to get in the bigger markets in the better areas, someone has to leave and then they choose someone who is making money in a smaller market to replace them.

The plus side is we get to practice for larger festivals and get organized so we are prepared for the big stuff.

Professor Salt · 12-09-2008, 12:18 PM

Quote:

Originally Posted by Bigmista

Made some changes. Check it out now.

"an" upcoming episode still needs fixing.

Bigmista · 12-09-2008, 12:36 PM

Quote:

Originally Posted by Professor Salt

"an" upcoming episode still needs fixing.

That's an image. I'll work on it in Photoshop tonight. Really concentrating on the menus right now.

TysDad · 12-11-2008, 12:00 PM

Quote:

Originally Posted by Bigmista

You'd be surprised at how many people come by wanting "free samples". Not people that are interested in buying because I see them go to every booth asking for samples.
.

The Costco free sample lunch effect?

12-08-2008, 08:01 PM	#31
Countryhb is One Chatty Farker Join Date: 06-11-07 Location: Huntington Beach, CA	That's because I had no social life in high school and developed a keen eye for spelling while all you popular kids were out getting jiggy with it. Now that I look back, I should have gone to work as a proof reader. Misspellings catch my eye everywhere I look. __________________ Jet Coatings Smokin' & Fishin' Crew Vegetarian...Indian word meaning lousy hunter. Did someone say ROAD TRIP?!?! Kamado #7 BWS Party NB offset with baffle and chimney mods--STOLEN Double-barrel 55-gal drum smoker A farking weed burner...hehe hehe! Fire's Cool!

12-08-2008, 10:03 PM	#33
Michael in PA Got Wood. Join Date: 08-25-08 Location: Lansdale, PA	I just want to point out the big nipples in yer logo dude if for no other reason than to make trouble... Seriously, best of luck to you. __________________ The "Daddy" in Smoke Daddy's Barbecue

12-08-2008, 10:15 PM	#34
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Get a pro to do your website. It costs but, it will pay for itself by next summer! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

12-08-2008, 10:31 PM	#35
Professor Salt is one Smokin' Farker Join Date: 01-23-07 Location: Orange County, CA	As long as we're nitpicking on spelling, it's "an" upcoming episode of HGTV yadayada. __________________ 1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen

12-09-2008, 12:27 AM	#36
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Made some changes. Check it out now. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

12-09-2008, 12:40 AM	#37
yelonutz is one Smokin' Farker Join Date: 06-02-07 Location: Chico, Ca	On the home page, under pictures, you should have a photo of each item you are selling. Man I am glad you are too far away to take a swing at me! That will be the last suggestion! NUTZ __________________ Weber Smokey Mountain 18 & 22.5 in Gator Pit Trailer mount MAK 2 Star General Pellet Pooper Medium Green Egg Mini Green Egg New Black stoker with built in wi-fi KCBS CBJ #20258 Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years. DAMN IT ANDY!!

12-09-2008, 01:55 AM	#38
grillfella is one Smokin' Farker Join Date: 02-13-07 Location: Best BBQ in south whittier los angeles	neil I like you added Tri-tip, do you use red oak? If you do let me know I have a friend who goes at least twice a month I could pick some up for you. I will double check the price PM me If you are interested. I have about 6 boxes left

12-09-2008, 03:02 AM	#39
KuyasKitchen is one Smokin' Farker Join Date: 11-27-08 Location: Tacloban, Leyte, Philippines	OK, you asked for it: 1. Cut the music on the pictures page. While it's good music, it's rude. I was watching an episode of Torchwood on the other screen ... I like Herbie Hancock. Still ... grrrr. 2. Your catering menu is still way too long. Pages shouldn't scroll much. That one scrolls a long ways. 3. You are using ellipses on your pages. That's why people are seeing "?" rather than "...". I'd suggest getting away from those anyway. 4. Put your content info at the top where it belongs. 5. Rename your pictures. The popup windows say "rename this 036.jpg" 6. Speaking of pictures, post the phone numbers and names of the lovely waitresses in 034.jpg. 7. Your food looks amazing. Put the close-ups of it first in the list of pictures so that we can see that easily. It's not obvious. Honestly, I'd move away from that image viewing application and just toss up simple pictures. Make it easy for the average web viewer to come to your site and see stuff. 8. LABEL THE PICTURES ... Things like "BigMista's Brisket" ... many folks won't even know what it is. Help them understand what it is they want to buy from you. 9. PM me the recipe for that amazing looking mac-and-cheese. 10. Your competition pictures are great. In fact, that's how your other pictures really should be. Again, make it very easy to view. 11. Listen to the person who said hire a pro. It's really the best way to go. Just make sure you see a reasonable portfolio. __________________ James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit

12-09-2008, 06:25 AM	#40
Dale P is One Chatty Farker Join Date: 12-28-06 Location: Porkbutt Ky	I caught the "prices incude tax" You are getting there! I see you fixed it. __________________ Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q Last edited by Dale P; 12-09-2008 at 02:26 PM.. Reason: fixed it

12-09-2008, 10:28 AM	#41
KuyasKitchen is one Smokin' Farker Join Date: 11-27-08 Location: Tacloban, Leyte, Philippines	As someone who is far, far away from great BBQ ... for the quality of the goods in your pictures, your prices look cheap to me! __________________ James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit

12-09-2008, 11:56 AM	#42
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Unfortunately, in the area that we are starting in, we can't charge any more. You'd be surprised at how many people come by wanting "free samples". Not people that are interested in buying because I see them go to every booth asking for samples. But right now it's the price we have to pay because to get in the bigger markets in the better areas, someone has to leave and then they choose someone who is making money in a smaller market to replace them. The plus side is we get to practice for larger festivals and get organized so we are prepared for the big stuff. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

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