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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-16-2014, 04:48 PM | #1516 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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First world problems for sure. Great picture, BTW!
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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03-16-2014, 08:28 PM | #1517 |
Full Fledged Farker
Join Date: 01-04-14
Location: Las Vegas, Nevada
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oh the ad I could write for you using that picture. The only problem is that you don't NEED any advertising! The basic laws of supply and demand say you should raise prices. Keep up the great work.
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03-17-2014, 03:35 PM | #1518 |
Is lookin for wood to cook with.
Join Date: 09-29-11
Location: Central IL
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That pic warrants a caption contest.
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Life without bacon, beer and spicy sausage is not worth living. |
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03-17-2014, 03:54 PM | #1519 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Her smile couldn't be any bigger.
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Let's all just calm down and smoke a fatty |
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03-17-2014, 04:38 PM | #1520 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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In regards to people not being able to park for takeout orders, have you thought about setting aside a parking stall near the door specifically for people coming in for pick-up?
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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03-17-2014, 08:44 PM | #1521 | |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Oh we'll. I'll figure it out like everything else during this adventure. |
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Thanks from:---> |
03-18-2014, 10:18 AM | #1522 |
Found some matches.
Join Date: 11-26-13
Location: Rockwall
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Only took two days to catch up!
Awesome thread. I began reading yesterday, and eventually started skimming through it, and just finished today. Obviously I am not getting any of my own work done. HAHA. Great story. And congrats.
My thoughts on your space problem: Don't do a damn thing. The original Sonny Bryan's here in Dallas is similar to that. It's packed and they sell out when they sell out and there is no room to park or eat inside. People eat on their cars in the lot. If you want it as a consumer, you plan accordingly. And people do every single day for as long as I can remember. You said your business model was to see far fewer daily visits than you are seeing now, so this must mean you are profitable given that you are 2-3x greater on daily visits than anticipated. That being said, people will adapt to your routine. You have been open only a few months. As word spreads, people will line up far in advance knowing that you will be sold out and if they want a spot in the parking lot, they are going to have to get their early. Seems simple enough. BBQ is a very time consuming business and as the man in charge of doing it all, if you try to please everyone, you will run yourself ragged. Just my opinion. I'd sure like to try some of that spicy sauce! |
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03-18-2014, 10:28 AM | #1523 | |
On the road to being a farker
Join Date: 09-11-13
Location: new york
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I don't know if a BBQ restaurant follows the honeymoon principle like some other businesses, where its new, gets a lot of buzz, explodes for a short while, then calms down. My other thought would possibly to invest in a trailer arrangement, where you could cook extra capacity onsite when needed, or use it to do the catering gigs. |
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03-18-2014, 11:20 AM | #1524 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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Just catching up on your saga. Congrats, I love to hear a happy story.
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03-19-2014, 09:32 AM | #1525 |
On the road to being a farker
Join Date: 01-31-14
Location: Memphis, Tennessee
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For you Texas guys, I know Sonny Bryan's has been around forever, but how long was Franklin's in business before it started getting customers who are willing to wait hours for food with no guarantee that there will be any left when they get to the front of the line?
I'm just not buying the argument that it is good business for a new restaurant to turn away customers because they run out of food and don't have enough parking spaces. Maybe it's a Texas thing, but none of the many BBQ joints here in Memphis operate like that. |
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03-19-2014, 09:47 AM | #1526 | |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Quote:
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] Last edited by peeps; 03-19-2014 at 10:08 AM.. |
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03-19-2014, 10:01 AM | #1527 | |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Parking is a limiting factor by how much space is on the land. If you have extra land on the property, maybe you can expand the parking lot when the weather gets nicer or next year. But having a packed parking lot isn't a bad thing. It helps with the buzz of "you need to get there early to get food and parking" Lines aren't a bad thing. Yes you would like to serve everybody, but if your restaurant was designed to only serve X people that is a hard limit for you unless you expand. I know myself and friends do not mind waiting in line for great food. As for people driving by because the line is too long. That is on them. You won't be able to make them happy. Keep doing what you are doing. Serving great food and providing great service to your guests. The people that drive by because the line is too long will either never go to your restaurant, or will make it a point to go earlier so they don't have to stand in line. Having a buzz of you have to get there early to get parking/table/food is a good problem to have (provided you are running at full capacity) It makes guest realize they have to get there to enjoy something that is in high demand and will be the talk of the town.
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~Ren~ Fat Kids Club Founding Member |
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03-19-2014, 11:41 AM | #1528 | |
is One Chatty Farker
Join Date: 12-23-13
Location: DFW, TX
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I wouldn't call it "bad business". It's certainly not as efficient as it could be, but it's a way to make money hand over fist. Heck, there are plenty of people in TX who don't like Franklin's and refuse to go there because of the line. And they're happy to grump out loud to anybody who will listen. It hasn't stopped people from lining up every day though. If you can sustain that model for years, it's a workable business model. |
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03-19-2014, 11:46 AM | #1529 |
is one Smokin' Farker
Join Date: 01-22-11
Location: Indian Hills, California
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West Coast Backyard Team Shirley Fabrication - Shirley 24x56 |
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03-20-2014, 07:46 PM | #1530 |
Knows what a fatty is.
Join Date: 09-13-12
Location: Edmond, OK
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Man, what a read! I think we all felt your frustrations as well as your pride throughout this ride thus far. Congrats on all your success and best of luck for its continuation into the horizon.
I have a question that's perhaps been asked, but do you have plans to include another smoker? Not only to help with the food shortage, but to allow you to cook different meats at the best temps using the best wood (one for chicken cooking above 300 and one for pork and beef cooking below). |
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