MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


Reply
 
Thread Tools
Old 11-13-2018, 07:33 PM   #16
HBMTN
is One Chatty Farker
 
Join Date: 10-16-08
Location: Virginia
Default

Quote:
Originally Posted by Hayduke View Post
I have 3 kids and one thing I hated about managing restaurants is that I never got to see them.

My kids were 6 and 8 when I started the business. They will be 16 and 18 in a few weeks. I missed many things and was too tired to do other things looking back on it. That said I opened my business at the same time as the economic crash of 2009, had I not done so we would have struggled a lot the past 10 years and I would have had to work just as much as I have and not made near the money. It's tough looking back on it with the kids but I wouldn't change it.
__________________
FEC 120, Lang 84, Custom Off Set
HBMTN is offline   Reply With Quote


Old 11-13-2018, 07:44 PM   #17
ynotfehc
Full Fledged Farker
 
Join Date: 07-03-13
Location: St Paul, MN
Default

I dont cook brisket for lunches, only dinner service at taprooms. Normal lunch menu is pork, chicken, sausage, beans, slaw and mac and cheese, with 2 sauces and pickles. Everything is made from scratch. Is there enough family time? There is never enough time for that. My daughter will be 2 in January, and when I have back to back taproom events, I wont see her for a couple days. Of course I would love to come home and wake her up just to hear her laugh, see her smile, read a book, chase her around the house, but my way wife would probably kill me, and once a toddler is sleeping, best not to wake a sleeping lion. But I still get time with her. And in order to have time with my wife, it means less sleep.
ynotfehc is offline   Reply With Quote
Old 11-13-2018, 08:20 PM   #18
ynotfehc
Full Fledged Farker
 
Join Date: 07-03-13
Location: St Paul, MN
Default

My commissary setup this year also put a strain on my schedule. I was working out of a restaurant, that was open from 8a-10p. So getting in from 730-11 was basically impossible. I had to do my prep and cleanup around their schedule. I also didnt pay anything either in exchange for some consulting work. 3 months free rent while I get started has been great. Next year I'm looking for a new place to use and that will even out my schedule a little bit. You can always make it easier on you by hiring staff too. Obviously a brisket will take as long as it needs to, but if you train somehow how to get it started and make sides, that will free up a lot of time, but theres th payroll expense with that too. For a while I had my brother in law helping me cashier during lunch, after the weather started to cool off I worked alone. There are trucks out there that the owner simply manages the business and hires staff for everything else. I dont personally think that is viable for a startup, but some have done it.
ynotfehc is offline   Reply With Quote
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:20 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts