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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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02-03-2014, 06:47 PM | #1126 | |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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An interesting and useful aside. My friend had a policy that any bad Yelp reviews, he would immediately reach out to the Yelper, apologize and ask them to come in to the shop on his account, meet with him and discuss how things could be better. The net result, was that he made it clear on any bad review, that he was prepared to make anyone whole, who did not enjoy their meal, all they had to do was come in person and tell him why. The end result, was that when this guy flamed the coffee shop, my friend replied that "we have attempted to work with the above reviewer, he has refused to honor our requests, we asked him not to return, as his behavior was detrimental to our business and clientele. He refused, and he is now banned from our shop. We regret that he felt the need to flame us." and that flame review went away. Yelp removed it.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-03-2014, 06:48 PM | #1127 | |
Is lookin for wood to cook with.
Join Date: 08-24-12
Location: Sugar Land, Texas
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02-03-2014, 08:36 PM | #1128 | |
On the road to being a farker
Join Date: 01-31-14
Location: Memphis, Tennessee
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I just saw on his Facebook page that he has sold 1600 pounds of meat during his first week in business, which is incredible. I hope he is able to keep it up. |
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02-03-2014, 08:36 PM | #1129 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Good yelp tip, landarc. I haven't had any negative online reviews yet, but I've been doing something similar with the few customers who have called in with a complaint. They seem appreciative of the effort and most have come back in to make good on it.
Anyway, today wasn't as relaxing as it should have been given all the errands I had to run, but I did browse through some quick numbers to get a rough idea as to what happened last week, which was just this past Wednesday through yesterday. I'm sure this isn't representative of the long term trend since we just opened, but it's certainly encouraging. For those five days, we had roughly $9,500 in gross sales. Then if I look at that week's expenses, from payroll, taxes, food, mortgage, utilities, plowing, etc, that came to about $5,600. Food cost came in right around 37%, which is higher than expected. But at the same time, that is to be expected since with all the craziness and shortages, I made a ton of runs to the local market to buy meats and various foods when we ran out, and those items were priced significantly higher than I'd get otherwise. I'll still need to dig into the fine details when I enter every transaction into quickbooks, but at first glance all I can say is wow. When looking at my original projections in terms of customers and sales, I was planning on only doing about $3,000/week in gross sales, with my break even point at just $2,000/week. So even after the new restaurant honeymoon is over and if sales drop by 50%, that's still far beyond my expectations. But that's enough business for tonight. After a few naps and personal errands today, it's time for some blues and a bourbon. Then it's off to the radio station tomorrow to record my interview. |
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02-03-2014, 09:10 PM | #1130 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Great news so far. I have a couple of questions:
1. are you taking a salary? 2. Are you counting insurance, real estate taxes, etc into all that? All in all, from what you have described, you look like you are in great shape so far. I wish you continued success. I am a small business owner as well and I always root for the small businessman. I hope to come try it out in the spring!
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Chris- Midwest BBQ Outreach |
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02-03-2014, 09:32 PM | #1131 | |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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And yes, I'm counting all expenses like insurance, RE taxes, and so on. That's the one benefit of being out here in BFE. The mortgage is low, real estate taxes are low, utilities are low, etc. In fact, I think I pay more on my home electric bill than I do at the restaurant. It's crazy. |
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02-03-2014, 10:17 PM | #1132 | |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Chris- Midwest BBQ Outreach |
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02-04-2014, 02:00 AM | #1133 | |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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As for Yelp, let me know if you need any advice (for some reason or another, I am actually a Yelp Elite). It can be a very powerful tool both good and bad if you manage it appropriately. The one thing I would recommend when you reply is to not make it seem like an automatic form letter. There is a local BBQ joint that replies to almost every review good and bad. Both sound "canned." I have met the guy, and he is a decent owner who puts out solid product. He just needs to put more thought into replying to the exact comments and not just replying.
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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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02-04-2014, 03:01 AM | #1134 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Jeremy, what radio station are you going to be on and when will the interview air?
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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02-04-2014, 11:06 AM | #1135 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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It's 96.1 WSBT. What they are doing is a 30 minute interview and then editing it into a bunch of small segments, which will then run throughout the entire day on Wednesday. I'm not sure if it starts this Wednesday or next week though.
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02-04-2014, 12:02 PM | #1136 |
On the road to being a farker
Join Date: 11-27-13
Location: Aurora, IL
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I'm sure you are because you mentioned your wife is an attorney, but you are incorporated right? It can have have massive implications if you wind up having a judgment against you.
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02-04-2014, 12:07 PM | #1137 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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this is pretty cool
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-04-2014, 07:41 PM | #1138 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Radio thing went well. It should air next wednesday.
Then I got a call this afternoon from channel WNDU 16. They are coming out tomorrow to film a segment and show off the food. No pressure or anything. I'm still trying to catch up on sleep. |
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02-04-2014, 07:44 PM | #1139 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Take all the free advertising you can get! Post a link to it when they post it please.
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Chris- Midwest BBQ Outreach |
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02-04-2014, 07:52 PM | #1140 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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Congrats maybe we can see a copy of it
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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