Open a BBQ restaurant, they said. It will be fun, they said - Page 101

mchar69 · 03-12-2014, 09:43 AM

Nice post, but -

Quote:

The pickles were something that made me remember the place. I am THRILLED to see the recipe posted here.

I didn't see the recipe. What page? Thanks.

defence18 · 03-12-2014, 09:45 AM

Quote:

Originally Posted by mchar69

Nice post, but -
I didn't see the recipe. What page? Thanks.

#545

http://www.bbq-brethren.com/forum/sh...&postcount=545

THoey1963 · 03-12-2014, 10:33 AM

Those pickles are great. For the first batch, I put half a habanero in each container as I was filling them. Couldn't really tell it was there. For the second batch, I put the sliced habanero in the simmering water to try to get some of the oil extracted. I also added a half teaspoon of cayanne to each container (next time I will put this in the pot to simmer too). This gave it a "little" heat.

Yes, we like things spicy...

mchar69 · 03-12-2014, 01:06 PM

Oh, got it - thanks Defence. I though they were fried pickles, which I've never had.
Recipe looks delicious.

marubozo · 03-12-2014, 08:52 PM

Quote:

Originally Posted by InformalGreeting

I've read this forum off and on for a while...

Thanks for the kind words, and I truly appreciate your honest review. Next time you stop in be sure to take a minute to introduce yourself so we can talk some BBQ.

Bperkins01 · 03-14-2014, 12:02 PM

How is the new POS system working?

marubozo · 03-15-2014, 08:24 AM

Quote:

Originally Posted by Bperkins01

How is the new POS system working?

It's fantastic. Took a bit of getting used to, but it's super simple to use. And I love how we have a remote ticket printer so the guys on the line can get to work putting the orders together before waiting for the cashier to pass the ticket or worry about reading bad handwriting.

As for me, I love the data. Realtime stats either on my computer or phone, and I can now track so much data about the sales and what's being sold when. Like this:

Yesterday we had 251 total orders. Not bad for a Friday

Bperkins01 · 03-15-2014, 09:21 AM

That is great information and simply presented.

Have you ever post a pic of the Rib Tip Platter?
I'd like to see that since it is #1
Thanks for sharing

luke duke · 03-15-2014, 09:51 AM

Quote:

Originally Posted by marubozo

It's fantastic. Took a bit of getting used to, but it's super simple to use. And I love how we have a remote ticket printer so the guys on the line can get to work putting the orders together before waiting for the cashier to pass the ticket or worry about reading bad handwriting.

As for me, I love the data. Realtime stats either on my computer or phone, and I can now track so much data about the sales and what's being sold when. Like this:

What system did you go with? I may be in the market soon.

TailGateJoecom · 03-15-2014, 11:41 AM

Quote:

Originally Posted by marubozo

It's fantastic. Took a bit of getting used to, but it's super simple to use. And I love how we have a remote ticket printer so the guys on the line can get to work putting the orders together before waiting for the cashier to pass the ticket or worry about reading bad handwriting.

As for me, I love the data. Realtime stats either on my computer or phone, and I can now track so much data about the sales and what's being sold when. Like this:

Yesterday we had 251 total orders. Not bad for a Friday

Hmm, I would never think the rib tip platter would be your #1 item. Obviously not basing that on your food in particular as I have yet to have it, but I am inching closer on a road trip from NYC to do so!

mchar69 · 03-15-2014, 11:54 AM

Does it also show your margins? Like drinks are only 4.2 of sales but might have high margins and make 12% of total profit (or more?). It's good to see each transaction averages about $9.

castlepines · 03-15-2014, 11:58 AM

It's only showing info for one day. The rib tip platter was the best seller for that day.

I'm also interested if you can separate the data by margins...

Grumpy Smiles · 03-16-2014, 10:37 AM

What a great thread. Thanks for taking us along on your ride, as it's really been an eye opener for anyone wanting to jump off the cliff and do something like this. I wish I lived within driving distance to come see your place and eat. Congratulations on your opening success!

gaspipe1 · 03-16-2014, 02:53 PM

That POS info is awesome. Like others mentioned margins are very important. I think another good thing to do is after a month of data I would break it down by day and sittings (lunch vs dinner) and see what sells the best. If no one is buying whole chickens for lunch might as well dedicate a lot less space in the smoker for that. That's great info and I am sure the more time and info it gets the more intelligent decisions you can make.

Great work! Been following this from day one. Very proud of you guys for doing this. I hope happiness now stays after the success you guys have had.

marubozo · 03-16-2014, 03:39 PM

Thanks, everyone. Had quite a few brethren stop in this week. I didn't catch the names since it was crazy busy, but appreciate those of you who came out.

For those wondering, the POS system I'm using is www.shopkeep.com It's iPad based, which is great since it can also be used remotely, such as on-site catering, etc. And it was surprisingly affordable. The hardware I had to purchase, like the cash drawer, two thermal printers, and stuff came out to something like 800 bucks. Then I just had to buy a basic ipad. Figured even if I didn't like the POS itself, I could just keep the ipad since I've wanted one anyway.

The weather improved slightly over the past few days so it's been another record week. The last few days the smoker has been at, or even over capacity as we try to keep up. The cvap for holding is more than maxed out. We have trays stacked on trays stacked on trays, and even started using a mobile steam pan warmer to hold even more, and still can't keep up.

While being so busy is great, I can begin to sense it's also becoming a detriment for some. One, there isn't enough parking. We seat 38 and have 20 parking spaces, two of which are handicap. I've had a number of people tell me that they come here for dinner, but there's nowhere to park so they just keep driving. And some take-out people have complained that they are just coming to pick up an order and have to park in the alley or in the middle of the lot just to run in to get their order. Also had a few people see the line outside and said they didn't want to stand in line.

I mean, I totally realize that this is a great problem to have, but at the same time I want to be able to serve as many people as possible and not have people not stopping because of the traffic. When the weather really starts to get warm, I don't know what we're going to do. I mean this entire concept was built around doing 50-80 customers a day, but we're doing 200-300 a day and could do more if we didn't sell out due to capacity issues.

And this doesn't include all of the catering requests I've had. It's only been about two months and I've got a bunch of requests to do weddings, graduation parties, etc. Since these are typically on weekends there's just no possible way without additional smoker space.

I'll figure it out, but it's been overwhelming to say the least. But at the end of the day, it's pictures like these that people post on facebook that make it all worth it in the end. She literally ordered and ate a full half pound of brisket herself.

03-12-2014, 10:33 AM	#1503
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Those pickles are great. For the first batch, I put half a habanero in each container as I was filling them. Couldn't really tell it was there. For the second batch, I put the sliced habanero in the simmering water to try to get some of the oil extracted. I also added a half teaspoon of cayanne to each container (next time I will put this in the pot to simmer too). This gave it a "little" heat. Yes, we like things spicy... __________________ 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].

03-16-2014, 03:39 PM	#1515
marubozo is one Smokin' Farker Join Date: 06-25-11 Location: Mishawaka, IN Name/Nickname : Jeremy	Thanks, everyone. Had quite a few brethren stop in this week. I didn't catch the names since it was crazy busy, but appreciate those of you who came out. For those wondering, the POS system I'm using is www.shopkeep.com It's iPad based, which is great since it can also be used remotely, such as on-site catering, etc. And it was surprisingly affordable. The hardware I had to purchase, like the cash drawer, two thermal printers, and stuff came out to something like 800 bucks. Then I just had to buy a basic ipad. Figured even if I didn't like the POS itself, I could just keep the ipad since I've wanted one anyway. The weather improved slightly over the past few days so it's been another record week. The last few days the smoker has been at, or even over capacity as we try to keep up. The cvap for holding is more than maxed out. We have trays stacked on trays stacked on trays, and even started using a mobile steam pan warmer to hold even more, and still can't keep up. While being so busy is great, I can begin to sense it's also becoming a detriment for some. One, there isn't enough parking. We seat 38 and have 20 parking spaces, two of which are handicap. I've had a number of people tell me that they come here for dinner, but there's nowhere to park so they just keep driving. And some take-out people have complained that they are just coming to pick up an order and have to park in the alley or in the middle of the lot just to run in to get their order. Also had a few people see the line outside and said they didn't want to stand in line. I mean, I totally realize that this is a great problem to have, but at the same time I want to be able to serve as many people as possible and not have people not stopping because of the traffic. When the weather really starts to get warm, I don't know what we're going to do. I mean this entire concept was built around doing 50-80 customers a day, but we're doing 200-300 a day and could do more if we didn't sell out due to capacity issues. And this doesn't include all of the catering requests I've had. It's only been about two months and I've got a bunch of requests to do weddings, graduation parties, etc. Since these are typically on weekends there's just no possible way without additional smoker space. I'll figure it out, but it's been overwhelming to say the least. But at the end of the day, it's pictures like these that people post on facebook that make it all worth it in the end. She literally ordered and ate a full half pound of brisket herself.
	1 members found this post helpful.

03-12-2014, 01:06 PM	#1504
mchar69 Quintessential Chatty Farker Join Date: 02-22-14 Location: Kensington, MD	Oh, got it - thanks Defence. I though they were fried pickles, which I've never had. Recipe looks delicious.

03-14-2014, 12:02 PM	#1506
Bperkins01 Full Fledged Farker Join Date: 09-07-13 Location: Mass	How is the new POS system working?

03-15-2014, 09:21 AM	#1508
Bperkins01 Full Fledged Farker Join Date: 09-07-13 Location: Mass	That is great information and simply presented. Have you ever post a pic of the Rib Tip Platter? I'd like to see that since it is #1 Thanks for sharing

03-15-2014, 11:54 AM	#1511
mchar69 Quintessential Chatty Farker Join Date: 02-22-14 Location: Kensington, MD	Does it also show your margins? Like drinks are only 4.2 of sales but might have high margins and make 12% of total profit (or more?). It's good to see each transaction averages about $9.

03-15-2014, 11:58 AM	#1512
castlepines is One Chatty Farker Join Date: 08-23-13 Location: Colorado	It's only showing info for one day. The rib tip platter was the best seller for that day. I'm also interested if you can separate the data by margins...

03-16-2014, 10:37 AM	#1513
Grumpy Smiles Knows what a fatty is. Join Date: 03-10-12 Location: Texas	What a great thread. Thanks for taking us along on your ride, as it's really been an eye opener for anyone wanting to jump off the cliff and do something like this. I wish I lived within driving distance to come see your place and eat. Congratulations on your opening success!

03-16-2014, 02:53 PM	#1514
gaspipe1 Full Fledged Farker Join Date: 05-23-11 Location: Cranford, NJ	That POS info is awesome. Like others mentioned margins are very important. I think another good thing to do is after a month of data I would break it down by day and sittings (lunch vs dinner) and see what sells the best. If no one is buying whole chickens for lunch might as well dedicate a lot less space in the smoker for that. That's great info and I am sure the more time and info it gets the more intelligent decisions you can make. Great work! Been following this from day one. Very proud of you guys for doing this. I hope happiness now stays after the success you guys have had.