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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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04-02-2014, 09:46 AM | #1576 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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dont burn yourself out
I owned a car repair shop for 4 years back in the 80's I was so busy like you I could not see straight. I finally gave it up, I never wanted to work on another car again. Actually shortly after that I got completely out of the business. dont make that mistake.
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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04-02-2014, 09:47 AM | #1577 | |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Quote:
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Thanks from: ---> |
04-02-2014, 05:48 PM | #1578 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Do you have one person dedicated as a prep cook? Do you have any extra room in your cooler? Two things I would look at if you are running out of sides. One person is in charge of making the sides for the week. You could make the beans, slaw and potato salad on Tuesday to get you through Sunday. On Sunday sides could be made again so you have product for Wednesday. I wouldn't put the red cabbage in your slaw until the night before or the morning of service. Less chance of it turning purple. Not knowing how you do M&C you might be able to have those ready to put on the smoker when needed.
I was like you and did the open to close Thurs-Sun, order on Monday, be there Tuesday to put it away and Wednesday get things ready for the Farmer's Market. It was a tough summer. You are doing more volume. Be sure you take care of yourself. It will do no good if you go down due to exhaustion.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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04-02-2014, 08:48 PM | #1579 |
Got rid of the matchlight.
Join Date: 12-13-13
Location: Niles, MI
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I heard several of your commercials today on 96.1 :)
But do you really need to advertise at this point? |
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04-02-2014, 08:56 PM | #1580 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Definitely do not run yourself down that far very often. I did, and over the years it took more and more of a toll. Eventually, you will break down, and that will never be good. Let the folks take a shift here or there, if it is too far to go home, figure out a way to grab a few winks in the car or truck.
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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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04-03-2014, 07:32 AM | #1581 | |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Quote:
But it comes down to space again. We prep as many pans of all the sides we can fit, but both walk-ins are full, the reach-in is full, so the rest of the day is spent prepping to fill everything up again by the end of the night. Certainly don't NEED to right now, but the radio spots are still working and bringing in new folks from quite a distance away who have no idea we're even here. Pretty much every day someone will come in and say they heard us on the radio and had to come check us out. So it's certainly worth it for now, but it won't be an ongoing thing by any means. |
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04-03-2014, 08:02 AM | #1582 |
Found some matches.
Join Date: 03-31-14
Location: Holly, MI
Name/Nickname : Tyler
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I am new to the forums and just found this thread. We live in Grand Rapids and are planning a spring trip down the coast to seek out good food and beer...I am definitely adding your place to our list! I am working my way through this entire thread and so far I am very impressed... love to hear you are having success and looking forward to trying out your Q!
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04-03-2014, 08:34 AM | #1583 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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I had a semester or two in college where I'd routinely go to bed at 2 or 3, and wake up at 6 or 630.
It got to a point where I was technically awake, but almost a zombie. Seemed like I was more likely to get sick and not be able to shake it for a while. Not good. Your rest is important!
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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04-03-2014, 09:13 AM | #1584 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Since I know many of you are interested in some of the details about sales and menu item breakdown, I pulled up last week's stats. This is for the 5 days wed through sunday. Could have done a lot more, but sold out at about 6 on Saturday and at 4 on Sunday.
80 brisket platters 105 large rib tip platters 80 pulled pork sandwiches 57 brisket sandwiches 36.7 brisket by the pound 312 soft drinks/tea/coffee 38 pulled pork platters 48 half chicken platters 22 full rack platters 29 half rack platters 27 sausage platters 24 squealer sandwiches 22.5 pulled pork by the pound 18 a la carte rib tips 22 burnt end platters 23 chicken sandwiches 14 pork sampler special 9 a la carte burnt ends 11 sausage by the pound 12 chicken wing specials 5 half chicken wing specials 10 half rib tip platters 8 Friday sausage special 17 kids meals |
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04-03-2014, 09:58 AM | #1585 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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You say you could of done a lot more but sold out. From the sounds of all your updated posts you couldn't have done a lot more as you are running at full capacity.
That is great 5 day sales The problem you have is a great problem to have. Don't let people tell you that you never want to run out of food etc. All restaurants wished they could sell out while running max capacity. The bad problem would be if you were selling out and still had the capacity to produce more.
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~Ren~ Fat Kids Club Founding Member |
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04-03-2014, 10:00 AM | #1586 |
Full Fledged Farker
Join Date: 05-06-07
Location: Littleton, Colorado
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Remember when you had nothing to do all day but wait for contractors and inspectors to return your call... those were the good ole days
Really, it's great to see the success of all your time and efforts. I've always wanted my own BBQ restaurant. After following this thread from the very beginning, I now know for certain that I do not have what it takes You've probably saved me thousands of dollars in hard knocks education. The least I could do is travel your way for what certainly must be the best BBQ in the Michiana area. Remember to take care of yourself. Everyday cannot be a sprint to the finish. Once you reach the burn-out level, it's hard to come back from that.
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Bo Klose 24x50 BYC Backwoods Fatboy Weber Kettle [COLOR=blue]Rock Chalk Jayhawk Blue[/COLOR][COLOR=black] Thermapen[/COLOR] Weber Gasser (out of gas) |
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04-03-2014, 11:05 AM | #1587 |
Full Fledged Farker
Join Date: 03-23-12
Location: Carlsbad, CA
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I'm so tempted to open something here in So Cal....
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------------------------------- John, KCBS CBJ Humphrey's Cubed Beast Backwoods Party G2, WSM 18/22 Grill of His Dreams #1 Rule of BBQ... Have fun :razz: |
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04-03-2014, 11:10 AM | #1588 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Did you really read this whole thread and still you are tempted to open a place???
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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04-03-2014, 11:19 AM | #1589 |
Full Fledged Farker
Join Date: 03-23-12
Location: Carlsbad, CA
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yes, I'm under no illusion its easy by any means.
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------------------------------- John, KCBS CBJ Humphrey's Cubed Beast Backwoods Party G2, WSM 18/22 Grill of His Dreams #1 Rule of BBQ... Have fun :razz: |
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04-03-2014, 11:42 AM | #1590 |
Is lookin for wood to cook with.
Join Date: 01-20-14
Location: richmond, va
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would it be worth it to reduce the menu to only carry higher margin higher volume sellers?
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