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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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05-22-2013, 11:02 PM | #121 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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Have you figured up the amount of sales you will need per day/week/month just to make the bills and what your food costs are going to be to meet that?
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Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9 |
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05-22-2013, 11:18 PM | #122 |
Full Fledged Farker
Join Date: 05-02-13
Location: Virginia, by way of NE, IA, PA, NC, WI
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This is right along my way to Wisconsin, I'll be seeing ya in July for sure if you're up by then.
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05-22-2013, 11:19 PM | #123 | |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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So it won't take long to see whether or not I'm making or losing money. But since I built a good 20% cushion in almost every initial expense, I hope that even if sales are only average, it means positive cash flow. And so far, virtually everything I've had to pay for or invoice for, has been under what I initially budgeted for, so that's a good start. Only time will tell, but if it's one thing I understand, it's numbers. |
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05-22-2013, 11:47 PM | #124 |
is One Chatty Farker
Join Date: 05-23-11
Location: South, Texas
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marubozo congrats and good luck. Here in south tx where i live there is a bbq joint called Mcbee's, Mcbee's has been open as long as i can remember, what makes Mcbee's great is they only cook a certain amount of food for the day, once its sold out that's it, no reselling day old que etc...bbq is best when its fresh daily.
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05-23-2013, 12:01 AM | #125 | |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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be nice to all even when they make you mad. Love the kids and if they come up to you with there dogs, pet the dogs. hahaha. your gonna love it
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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05-23-2013, 12:51 AM | #126 | |
is one Smokin' Farker
Join Date: 03-20-09
Location: Kansas
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VERY astute observation/plan. If people are asked, "What business is McDonalds in?", most will say, "The burger selling business of course". Not true. They are in the business of purchasing prime real estate and then selling burgers to pay it off. It is always best to look at the real estate aspect of any business.
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Do I smell SMOKE????? |
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05-23-2013, 01:19 AM | #127 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Looking forward to your opening. I'm just up the road from you in St. Joseph. Are you located east or west of old U.S. 31 (llth St.)?
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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05-23-2013, 07:49 AM | #128 |
Got Wood.
Join Date: 06-19-12
Location: Dubuque, Iowa
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I work in the same building as my city's sanitarian. Getting Servsafe certified is something to think about. It tends to make health inspectors think you know what you're doing. Cleanliness is paramount in the food business. The stuff he tells me about just makes me want to shake my head sometimes.
Learn the FDA Food Code as well. Read the book and know what it says. Other than that, best of luck to you!! I'd stop by, but I'm in Iowa. https://www.servsafe.com/home |
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05-23-2013, 10:03 AM | #129 | ||
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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05-23-2013, 10:38 AM | #130 |
Got rid of the matchlight.
Join Date: 05-20-13
Location: Cumberland, MD.
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I started the same way. I lost my job about 10 years ago, and stuck my neck out to do what I like to do for a change. I opened a little BBQ place that was doing ok, then I bought a little seafood place that was doing about 200K a year in sales. Now we do about 1 million a year. I add the BBQ when I bought it. Follow your heart, never put something on a table that you know is not quit right. You only think you can get away with it this one time. Never sacrifice quality over price, use only great quality supplies. And then figure your cost, and make sure you charge what you need to charge. People will, even in a little poor town, pay for quality. Don't get your customers hooked on coupons either. Put your love in it.
Last edited by Crabby Pig; 05-23-2013 at 10:41 AM.. Reason: forgot something in my ramblings lol |
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05-23-2013, 10:41 AM | #131 |
Got rid of the matchlight.
Join Date: 05-20-13
Location: Cumberland, MD.
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Oh, and make sure you stay consistant!
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05-23-2013, 11:20 AM | #133 |
On the road to being a farker
Join Date: 05-14-09
Location: Salt Lake City, Utah
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That is the worst looking building for a BBQ joint. I don't know how much change your landlord will put up with but that place says nothing, it could be a gold fish store as far as anyone knows. You should know what's being sold without looking at the sign. Go tour some successful shops especially national chains that have paid big bucks to run designs by study groups. On the inside it's going to take more than a new boring paint job. Think barn iron, rough lumber bright colors.
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FEC100 - Lang 60 - WSM - Traeger |
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05-23-2013, 12:24 PM | #134 | |
On the road to being a farker
Join Date: 09-28-11
Location: Leonardtown, MD
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agree, agree, agree agree!!!!!!!!!!!! |
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05-23-2013, 12:35 PM | #135 |
Got Wood.
Join Date: 03-26-12
Location: Dallas, TX
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What's the old adage -- people come for the food, they come BACK for the service.
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Large Big Green Egg, Pizza Party Pizzone, UDS(s) |
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