Open a BBQ restaurant, they said. It will be fun, they said - Page 70

Elrik · 01-25-2014, 10:52 PM

So glad to see all your work finally coming to fruition! Have been following the story since the beginning, truly inspiring.

bigben800 · 01-26-2014, 12:03 AM

Never give up...never ever give up.- Jim Valvano.

peeps · 01-26-2014, 12:07 AM

Awesome work, man!

THoey1963 · 01-26-2014, 04:48 AM

After reading through this whole "experience" to just get open, this *almost* makes it worth it. Almost. Good job Sir...

As a side note, I snuck one of the pickles from his recipe after I made it just about 12 hours ago. It was crunchy, tangy, and flavorful. Didn't catch the heat yet, but it is a simple and great recipe. All credit to Marubozo!

DUBBAGA · 01-26-2014, 09:12 AM

Thanks for the update, and congratulations on another successful day. The suggestion to do something similar to Franklin's isn't a bad idea, to simply market yourself as being open until sold out. Supply vs Demand = long lines

gaspipe1 · 01-26-2014, 09:39 AM

I been try'n to keep up with this thread but it's a monster of a story. Seems your hard work and out prayers and thoughts seem to hit the spot and you are selling out. Thanks to Ron's IFTTT info I got this post. They have a used SP for sale and perhaps you may want to check it out.

If you found a solution ignore this.

http://newjersey.craigslist.org/bfd/4304316345.html

And it's true there are a lot of us living this dream through you.

All the best,

Gaspare

lenny · 01-26-2014, 09:49 AM

good luck with your dream, as they say, its not work if you love what you do

Mxited · 01-26-2014, 09:56 AM

Marubozo, congratulations on your first weekend of many. May you fill the world with happy diners.

sliding_billy · 01-26-2014, 11:21 AM

I don't know the area well enough to say whether it is a good idea for you to stay open between lunch and dinner, but it is not uncommon in Texas to close for those few hours. Basically, you do two rounds of "until sold out." It makes it a lot easier to gauge your meat pulls and leaves you with a better product. Some places can get away with a small pull for the in between crowd. My advice until the patterns are more set (remember.. this is brand new) is to stay open throughout and doing a dinner pull. Put a notice on the website, FB and even the door that says something to the effect of "sometimes we run out, but we will have more ready in a few hours."

landarc · 01-26-2014, 01:34 PM

The kitchen I worked in for the longest time, would shut down at 2pm and open at 5pm, and that time was precious to us. We could clean thoroughly, prep thoroughly, get everything reset. The owner could get a nap in, as she would be running from morning to night. It made a big difference in the quality of cooking and service.

HankB · 01-26-2014, 01:36 PM

Quote:

Originally Posted by sliding_billy

I don't know the area well enough to say whether it is a good idea for you to stay open between lunch and dinner, ...

The whole issue is really a problem. In a way, I think it might be better to be deciding how much meat to put on vs. do I need to install another smoker. I suspect a new smoker would run tens of thousands of $$$ before the first piece of 'Q is served. Will the ongoing level of business justify the cost? There's a lot of pent up demand being satisfied. Unfortunately, running short itself will also put a crimp in that demand.

In the short run, I think I would be looking for an auxiliary smoker to provide some short term capacity before deciding if more capacity was warranted.

Diesel Dave · 01-26-2014, 01:44 PM

Jeremy has some great food and I'm wondering if after the "new" wears off will this crowd keep coming in and buying up all the Q?
This has been a long process with a lot of anticipation building so that is possible.
I truly wish the best for you Brother and hope this stays as busy as it's been.

landarc · 01-26-2014, 01:55 PM

There are actually patterns in the restaurant business that are well understood in terms of how a business cycles. It is not at all unexpected to have a rush, and to have very heavy business when a new restaurant opens, even more so, if the product is good. This is when you have the chance to establish a base of customers who will become regulars. There will be a drop off, usually around 2 months in, that will see business decline, to a steady state. Until you get there, you should not make huge expenditures.

Once you have been open 6 months, you will see where your demands are, and how you need to staff, cook and operate. That is the time to measure what you are doing. Franklin is a phenomenon, but, remember that he is in Austin, which offers certain market factors (young, hip, high income, entertainment oriented) that are not present in most locations.

ShizuokaMark · 01-26-2014, 04:00 PM

Quote:

Originally Posted by landarc

The kitchen I worked in for the longest time, would shut down at 2pm and open at 5pm, and that time was precious to us. We could clean thoroughly, prep thoroughly, get everything reset. The owner could get a nap in, as she would be running from morning to night. It made a big difference in the quality of cooking and service.

That's standard practice here in Japan as well. Most restaurants (that aren't large chain types) open for lunch from 11-2 and then close until 5. Will you potentially miss out on a few customers? Of course. But in the long run having those few hours every day to regroup will pay off in better product as well as keeping your sanity!

sliding_billy · 01-26-2014, 04:32 PM

Quote:

Originally Posted by Diesel Dave

Jeremy has some great food and I'm wondering if after the "new" wears off will this crowd keep coming in and buying up all the Q?
This has been a long process with a lot of anticipation building so that is possible.
I truly wish the best for you Brother and hope this stays as busy as it's been.

That was kind of my point. It is way to early to make snap decisions/judgments. Ride the wave for a little.

01-26-2014, 12:07 AM	#1038
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	Awesome work, man! __________________ - [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]

01-26-2014, 04:48 AM	#1039
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	After reading through this whole "experience" to just get open, this almost makes it worth it. Almost. Good job Sir... As a side note, I snuck one of the pickles from his recipe after I made it just about 12 hours ago. It was crunchy, tangy, and flavorful. Didn't catch the heat yet, but it is a simple and great recipe. All credit to Marubozo! __________________ 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].

01-26-2014, 09:12 AM	#1040
DUBBAGA is Blowin Smoke! Join Date: 07-31-11 Location: Beaumont, CA	Thanks for the update, and congratulations on another successful day. The suggestion to do something similar to Franklin's isn't a bad idea, to simply market yourself as being open until sold out. Supply vs Demand = long lines __________________ [I][COLOR=Red][B]Green Card Q[/B][/COLOR][/I] - Pitmaster (term used loosely) KCBS MCBJ & CTC Humphrey's Long Weekender, UDS, Red Box Smoker, SJS/Tamale Pot Smoker, Weber Performer, Weber 18.5 OTS, Alton Brown Flower Pot Smoker (died), Blue Ember Gasser (died} Member of the Hall of Zero's (Noobians v. Veterans Throwdown)

01-26-2014, 11:21 AM	#1044
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	I don't know the area well enough to say whether it is a good idea for you to stay open between lunch and dinner, but it is not uncommon in Texas to close for those few hours. Basically, you do two rounds of "until sold out." It makes it a lot easier to gauge your meat pulls and leaves you with a better product. Some places can get away with a small pull for the in between crowd. My advice until the patterns are more set (remember.. this is brand new) is to stay open throughout and doing a dinner pull. Put a notice on the website, FB and even the door that says something to the effect of "sometimes we run out, but we will have more ready in a few hours." __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

01-26-2014, 01:34 PM	#1045
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	The kitchen I worked in for the longest time, would shut down at 2pm and open at 5pm, and that time was precious to us. We could clean thoroughly, prep thoroughly, get everything reset. The owner could get a nap in, as she would be running from morning to night. It made a big difference in the quality of cooking and service. __________________ [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]

01-25-2014, 10:52 PM	#1036
Elrik On the road to being a farker Join Date: 12-28-11 Location: Toronto, Ontario	So glad to see all your work finally coming to fruition! Have been following the story since the beginning, truly inspiring.

01-26-2014, 12:03 AM	#1037
bigben800 Got Wood. Join Date: 10-22-13 Location: Panama City, Fl	Never give up...never ever give up.- Jim Valvano.

01-26-2014, 09:39 AM	#1041
gaspipe1 Full Fledged Farker Join Date: 05-23-11 Location: Cranford, NJ	I been try'n to keep up with this thread but it's a monster of a story. Seems your hard work and out prayers and thoughts seem to hit the spot and you are selling out. Thanks to Ron's IFTTT info I got this post. They have a used SP for sale and perhaps you may want to check it out. If you found a solution ignore this. http://newjersey.craigslist.org/bfd/4304316345.html And it's true there are a lot of us living this dream through you. All the best, Gaspare

01-26-2014, 09:49 AM	#1042
lenny Knows what a fatty is. Join Date: 01-21-14 Location: manchester nh	good luck with your dream, as they say, its not work if you love what you do

01-26-2014, 09:56 AM	#1043
Mxited Is lookin for wood to cook with. Join Date: 01-21-14 Location: El Dorado, AR	Marubozo, congratulations on your first weekend of many. May you fill the world with happy diners.

01-26-2014, 01:44 PM	#1047
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Jeremy has some great food and I'm wondering if after the "new" wears off will this crowd keep coming in and buying up all the Q? This has been a long process with a lot of anticipation building so that is possible. I truly wish the best for you Brother and hope this stays as busy as it's been. __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

01-26-2014, 01:55 PM	#1048
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	There are actually patterns in the restaurant business that are well understood in terms of how a business cycles. It is not at all unexpected to have a rush, and to have very heavy business when a new restaurant opens, even more so, if the product is good. This is when you have the chance to establish a base of customers who will become regulars. There will be a drop off, usually around 2 months in, that will see business decline, to a steady state. Until you get there, you should not make huge expenditures. Once you have been open 6 months, you will see where your demands are, and how you need to staff, cook and operate. That is the time to measure what you are doing. Franklin is a phenomenon, but, remember that he is in Austin, which offers certain market factors (young, hip, high income, entertainment oriented) that are not present in most locations. __________________ [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]