Open a BBQ restaurant, they said. It will be fun, they said - Page 104

mchar69 · 03-25-2014, 04:53 PM

Made a batch of your pickles and they went into 4 jars.
Ate a whole jar last nite - AWESOME!
Letting them sit for a couple of days was the ticket. Thanks!

gazz_46 · 03-25-2014, 06:16 PM

Epic journey, fantastic read....read the full story here, now heading off to FB to check out more.

ahawkeyeguy · 03-25-2014, 07:16 PM

Great thread. Planning a cross country trip this summer - and had to put this on the map!

marubozo · 03-25-2014, 10:02 PM

Big catering orders are starting to roll in. Got one for 50 tomorrow, another next week, and had somebody leave a message on the machine yesterday about doing 150-200.

So, who wants to buy me another smoker?

Need to add to staff as well, because three of my cooks are occasionally getting into OT territory. They are working their asses off and I appreciate it, but they are tired and I can tell. Plus, since they are working all they can, I'm screwed if anyone wants to take time off, calls in sick, etc.

We've also been discussing moving to table service so that we can keep take-out separate. The system right now isn't working when it's busy. There's a line out the door and some people have already called ahead for pick-up order, others are in line to eat in, and people waiting for their take-out are just sitting in booths or seats waiting for their food so those who do want to dine in can't find a seat even though there may be some available, etc. It's a clusterfark.

Good problems to have, no doubt, but it's certainly something that wasn't anticipated from the beginning.

marubozo · 03-25-2014, 11:15 PM

Kate Upton. At The Prized Pig? Possibly. The saga continues...

BBQ Tim · 03-25-2014, 11:36 PM

Quote:

Originally Posted by marubozo

Kate Upton. At The Prized Pig? Possibly. The saga continues...

SI Swim Suit Shoot?

2Fat · 03-25-2014, 11:51 PM

Quote:

Originally Posted by marubozo

Kate Upton. At The Prized Pig? Possibly. The saga continues...

well it's almost home for her right??

sliding_billy · 03-26-2014, 02:57 AM

Kate Upton + brisket fat... I'll make the damn trip to see that.

Burnt at Both Endz · 03-26-2014, 06:23 AM

Quote:

Originally Posted by marubozo

Well, the water heater broke down Wednesday during lunch. By a stroke of luck my equipment repair guy happened to come in for lunch and he checked it out after he ate. He got the bad element replaced and it only cost me a pulled pork sandwich.

And yes, there is a small patio for some tables, plus over an acre of land to use. One of my cooks makes picnic tables and said if I supply the materials he will make some.

Also, one of the area BBQ restaurants suddenly closed today without warning or explanation. I just saw someone mention it and when I talked to my food guy today I asked him what happened since they are his account as well. apparently I was the first to break the news to him because he said he just took an order from them on Friday.

Looks like some possible staff(experienced) looking for a job and you are in need of some more staff. Looks like a good deal for you.

bander7003 · 03-26-2014, 09:01 AM

Quote:

Originally Posted by Burnt at Both Endz

Looks like some possible staff(experienced) looking for a job and you are in need of some more staff. Looks like a good deal for you.

Maybe even another smoker or some equipment to purchase.

Slamdunkpro · 03-26-2014, 10:12 AM

Quote:

Originally Posted by marubozo

We've also been discussing moving to table service so that we can keep take-out separate. The system right now isn't working when it's busy. There's a line out the door and some people have already called ahead for pick-up order, others are in line to eat in, and people waiting for their take-out are just sitting in booths or seats waiting for their food so those who do want to dine in can't find a seat even though there may be some available, etc. It's a clusterfark.

Good problems to have, no doubt, but it's certainly something that wasn't anticipated from the beginning.

Table service will slow your table turns considerably. What about curb service for takout? Designate one or two parking spaces for take out and have a staff member dedicated to doing curb service. They call / fax their order in when they pull up the car hop goes out, gets the name (your POS system might even support a mobile device register) pull the order, get payment and send them on their way. Check out an Outback if there is one in the area - they do this process very well.

sliding_billy · 03-26-2014, 10:28 AM

Why not a "pickup only" line? I still think you should only take phone orders for a certain amount of money or lbs.

luke duke · 03-26-2014, 10:36 AM

Pecan Lodge has a separate "Express Line" where it takes 5-10 minutes vs over an hour. To qualify for the express line you have to order at least 5 lbs of meat.

insaneh · 03-26-2014, 10:52 AM

How about a take out window? Keep the inside from getting overwhelmed.

cpw · 03-26-2014, 12:11 PM

Quote:

Originally Posted by marubozo

Kate Upton. At The Prized Pig? Possibly. The saga continues...

If there was ever a thing to qualify for "pics or it didn't happen" it would be this.

03-25-2014, 06:16 PM	#1547
gazz_46 Wandering around with a bag of matchlight, looking for a match. Join Date: 08-14-13 Location: Arlesey, Bedfordshire UK	Epic journey, fantastic read....read the full story here, now heading off to FB to check out more. __________________ Equipment we use but are not sponsored by; Weber WSM 47cm, BBQ Guru PartyQ, iGrill, Thermapen, BIG K Charcoal, Cambro UPC400

03-26-2014, 02:57 AM	#1553
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Kate Upton + brisket fat... I'll make the damn trip to see that. __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

03-26-2014, 10:28 AM	#1557
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Why not a "pickup only" line? I still think you should only take phone orders for a certain amount of money or lbs. __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

03-26-2014, 10:52 AM	#1559
insaneh Full Fledged Farker Join Date: 01-21-14 Location: NH	How about a take out window? Keep the inside from getting overwhelmed. __________________ I'm just here to see what cowgirl cooked.

03-25-2014, 04:53 PM	#1546
mchar69 Quintessential Chatty Farker Join Date: 02-22-14 Location: Kensington, MD	Made a batch of your pickles and they went into 4 jars. Ate a whole jar last nite - AWESOME! Letting them sit for a couple of days was the ticket. Thanks!

03-25-2014, 07:16 PM	#1548
ahawkeyeguy Found some matches. Join Date: 03-16-14 Location: Cedar Falls,IA	Great thread. Planning a cross country trip this summer - and had to put this on the map!

03-25-2014, 10:02 PM	#1549
marubozo is one Smokin' Farker Join Date: 06-25-11 Location: Mishawaka, IN Name/Nickname : Jeremy	Big catering orders are starting to roll in. Got one for 50 tomorrow, another next week, and had somebody leave a message on the machine yesterday about doing 150-200. So, who wants to buy me another smoker? Need to add to staff as well, because three of my cooks are occasionally getting into OT territory. They are working their asses off and I appreciate it, but they are tired and I can tell. Plus, since they are working all they can, I'm screwed if anyone wants to take time off, calls in sick, etc. We've also been discussing moving to table service so that we can keep take-out separate. The system right now isn't working when it's busy. There's a line out the door and some people have already called ahead for pick-up order, others are in line to eat in, and people waiting for their take-out are just sitting in booths or seats waiting for their food so those who do want to dine in can't find a seat even though there may be some available, etc. It's a clusterfark. Good problems to have, no doubt, but it's certainly something that wasn't anticipated from the beginning.

03-25-2014, 11:15 PM	#1550
marubozo is one Smokin' Farker Join Date: 06-25-11 Location: Mishawaka, IN Name/Nickname : Jeremy	Kate Upton. At The Prized Pig? Possibly. The saga continues...

03-26-2014, 10:36 AM	#1558
luke duke is One Chatty Farker Join Date: 01-16-10 Location: Dallas, TX	Pecan Lodge has a separate "Express Line" where it takes 5-10 minutes vs over an hour. To qualify for the express line you have to order at least 5 lbs of meat.