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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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Old 03-10-2020, 10:49 AM   #3331
bbqdude65
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Join Date: 03-05-20
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Jeremy, just one question: after the last 7 years, would you do it all again knowing what you know now and what the investment would be?
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Old 03-10-2020, 11:25 AM   #3332
marubozo
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Quote:
Originally Posted by bbqdude65 View Post
Jeremy, just one question: after the last 7 years, would you do it all again knowing what you know now and what the investment would be?
Good question. Since this is my second time around, and have learned so much from the past venture, and have put many changes into place to try to make this location even better, it's certainly been a little easier. But it's still by far the most difficult thing I've ever done.

The physical, mental, and financial demands an operation like this requires is beyond what any book or personal advice someone can give you. That's the one thing that would make me question doing it again. It's just simply not easy. There's no way to sugar coat it. But the rewards can make it still worthwhile.

There's something to be said about being a small operation, working solo or with a very small staff, and maybe being open just a few days a week. I think that might be the sweet spot where you can still do what you love without killing yourself and possibly make a decent little living out of it. Now that I'm in the realm of managing 20+ employees, seeing thousands of customers every month, and into the seven-figure revenue scenario, this isn't your backyard BBQ anymore.

Doing this kind of volume while having your finger on the pulse and making sure every piece of food that comes out of your kitchen is damn near perfect, every single day, will put anyone's mental toughness to the test.

Would I do it again? Probably. But I am getting older and I'm already starting to think about what it's going to be like ten years from now. Maintaining this into my 50s? It won't be easy for sure.
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Old 03-10-2020, 01:28 PM   #3333
bbqdude65
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Well, that's why i was asking. Because, i am in my 50's. I had to cash out what retirement I had to start the business that I'm in just to get by after been fired from a promising position. As I look down the road, BBQ is what I really want to do - I just don't know if I want to scale it to the level you went.



Hindsight is always 20/10; 30 years ago, I didn't even think that BBQ would be an option...now that I'm facing my last 10-15 working years I don't want to waste them - I just need to be practical and determine what level I want to do this. I am catering a 150 person wedding in May. That should give me some level of interest.
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Old 03-10-2020, 02:17 PM   #3334
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Quote:
Originally Posted by bbqdude65 View Post
Well, that's why i was asking. Because, i am in my 50's. I had to cash out what retirement I had to start the business that I'm in just to get by after been fired from a promising position. As I look down the road, BBQ is what I really want to do - I just don't know if I want to scale it to the level you went.



Hindsight is always 20/10; 30 years ago, I didn't even think that BBQ would be an option...now that I'm facing my last 10-15 working years I don't want to waste them - I just need to be practical and determine what level I want to do this. I am catering a 150 person wedding in May. That should give me some level of interest.
Yeah, get some catering like that under your belt and it will quickly help you determine if it's something you'd like to do on a more permanent basis.

I'm kind of the opposite in that regard. Catering is where a lot of the money is, yet it's my least favorite part of this whole business, which is odd when I talk to most people.

Me, I love the restaurant aspect. Creating a unique space and environment for the public to enjoy and all of that. With that comes all sorts of added overhead and headaches that you don't necessarily have with catering, but to me, walking through your packed dining room on a Friday night and just seeing and listening to everybody smiling and laughing and having such a good time enjoying something you've created from scratch is one of the most rewarding things in the world and makes up for those extra headaches.
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Old 03-10-2020, 03:27 PM   #3335
bbqdude65
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Quote:
Originally Posted by marubozo View Post
Me, I love the restaurant aspect. Creating a unique space and environment for the public to enjoy and all of that. With that comes all sorts of added overhead and headaches that you don't necessarily have with catering, but to me, walking through your packed dining room on a Friday night and just seeing and listening to everybody smiling and laughing and having such a good time enjoying something you've created from scratch is one of the most rewarding things in the world and makes up for those extra headaches.

That makes perfect sense. I do derive joy from folks eating what I have created. However, I find more satisfaction when what I have done is positively referred to someone else...that validation that what you have done is thought of enough that they will refer you to their friends. In essence, they are putting their name on the line for your name.

This has been a most enjoyable read and thank you for replying. I will likely pm you other questions to keep from taking up board space.
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Old 03-15-2020, 10:17 PM   #3336
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Remember when they said it would be fun to own your own BBQ restaurant? Remember that chapter in the book about how to deal with a pandemic? Oh yeah, I don't remember that one either...

The past 72 hours have been unscripted to say the least. It's very real, and very serious.
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Old 03-15-2020, 11:27 PM   #3337
gtr
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^^^Yeah I saw the thread back on the page, saw you'd posted, and thought "oh chit..." Hope things are going as well as they can.

This thread is in the "Iliad and the Odyssey" category by now!
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Old 03-16-2020, 10:35 AM   #3338
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Just got the call. We are required to close to dine-in service throughout the rest of March. It's going to be an interesting few weeks.
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Old 03-16-2020, 10:42 AM   #3339
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Same thing we got yesterday in Taxachusetts....No eat in at any establishment or bars.
Take out food only.
This is gonna hurt a lot of businesses! Good luck Jeremy!
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