I'm getting into the business.

Pyle's BBQ · 02-03-2012, 01:55 PM

It is going to happen. Yesterday I turned in the plans for a new restaurant in Madrid, IA. The owner of the Invisible Fence Brand dealership here in central Iowa has a building in Madrid that is sitting empty. This is who I currently work for as a trainer and a service tech. He has not had any luck getting a tenant. So he asked me if I could run a small restaurant out of the place. I said I could and now we have plans submitted to the state for approval. Once we get approved we will start the remodel and hope to be open around the first part of April. We do have some equipment bought and are still looking for a few things. The nice things is there are no real restaurants in town, we are a block from the new High Trestle Trail that goes over the High Trestle Bridge. I have the menu almost done. We will be using my smoker to cook the meat. The plan is to have appetizers, sandwiches, salads, and sides. I guess I get to have a new adventure this year. I will post pictures and details as things get closer.

Pyle's BBQ · 02-03-2012, 02:10 PM

I forgot to put this in the original post. I will be using and selling Brethren BBQ sauces and rubs. I will be contacting everyone in the near future.

bbqchicken · 02-03-2012, 02:10 PM

One piece of advice is to do your homework. All my life I've been involved in family businesses and learned you need to expect the unexpected and not to take short cuts.

best of luck to you

keep us posted.

gtr · 02-03-2012, 02:21 PM

Looking forward to hearing about yer journey!

Don't know if you've worked in restaurants before, so in case you haven't I'll just say be ready to bust yer arse!

What kind smoker are you gonna use for the place?

lcbateman3 · 02-03-2012, 02:27 PM

Good luck man! I'll be up that way later this year, hopefully I will be able to stop by!

Pyle's BBQ · 02-03-2012, 02:37 PM

Quote:

Originally Posted by gtr

Looking forward to hearing about yer journey!

Don't know if you've worked in restaurants before, so in case you haven't I'll just say be ready to bust yer arse!

What kind smoker are you gonna use for the place?

Yes, I have worked in the restaurant industry. I currently bartend. I understand how much work this is going to be.

I own a Good-One Trailboss. It is an older model that has 5 racks.

82's BBQ · 02-03-2012, 03:00 PM

Best of luck to you.

HeSmellsLikeSmoke · 02-03-2012, 03:57 PM

We will all be pulling for you.

JimmyDAL · 02-03-2012, 04:10 PM

Best of Luck!

Bbq Bubba · 02-03-2012, 04:35 PM

Quote:

Originally Posted by Pyle's BBQ

I forgot to put this in the original post. I will be using and selling Brethren BBQ sauces and rubs. I will be contacting everyone in the near future.

Not if you plan on making any money. Although great rubs and sauces, you need to make your own.

Good luck!

Pyle's BBQ · 02-03-2012, 05:56 PM

Quote:

Originally Posted by Bbq Bubba

Not if you plan on making any money. Although great rubs and sauces, you need to make your own.

Good luck!

I do have one of my own sauces. I will need more than that. I have not worked on a rub, but now I will have space and time.

Sent from my obsolete 3GS iPhone.

Bbq Bubba · 02-03-2012, 06:18 PM

Quote:

Originally Posted by Pyle's BBQ

I do have one of my own sauces. I will need more than that. I have not worked on a rub, but now I will have space and time.

Sent from my obsolete 3GS iPhone.

I'm just sayin from a food cost point of view. You can make rub in house for $2/lb.

BBQ_MAFIA · 02-03-2012, 08:10 PM

Good luck in your new venture.

PorkQPine · 02-04-2012, 09:23 AM

I would spend the money and go to one of Mike Mills classes on running a BBQ restaurant. You will end up saving lots of time and money. Some of his classes are in conjunction with Old Hickory Pits and some are at his restaurant, you will get a feel for running a BBQ business and that is something most people forget as they love BBQ but dont' know anything about food costing, marketing, secondary uses of product, proper holding of BBQ and all he little things that only experience teaches. FYI, experience is the most expensive way to learn anything.

Trucky1008 · 02-04-2012, 10:13 AM

Sounds exciting, I wish you good luck!

02-03-2012, 01:55 PM	#1
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	I'm getting into the business. It is going to happen. Yesterday I turned in the plans for a new restaurant in Madrid, IA. The owner of the Invisible Fence Brand dealership here in central Iowa has a building in Madrid that is sitting empty. This is who I currently work for as a trainer and a service tech. He has not had any luck getting a tenant. So he asked me if I could run a small restaurant out of the place. I said I could and now we have plans submitted to the state for approval. Once we get approved we will start the remodel and hope to be open around the first part of April. We do have some equipment bought and are still looking for a few things. The nice things is there are no real restaurants in town, we are a block from the new High Trestle Trail that goes over the High Trestle Bridge. I have the menu almost done. We will be using my smoker to cook the meat. The plan is to have appetizers, sandwiches, salads, and sides. I guess I get to have a new adventure this year. I will post pictures and details as things get closer. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ Last edited by Pyle's BBQ; 02-03-2012 at 03:32 PM..

02-03-2012, 02:10 PM	#2
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	I forgot to put this in the original post. I will be using and selling Brethren BBQ sauces and rubs. I will be contacting everyone in the near future. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

02-03-2012, 02:21 PM	#4
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Looking forward to hearing about yer journey! Don't know if you've worked in restaurants before, so in case you haven't I'll just say be ready to bust yer arse! What kind smoker are you gonna use for the place? __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

02-03-2012, 02:27 PM	#5
lcbateman3 is One Chatty Farker Join Date: 02-24-10 Location: Rancho Palos Verdes, CA Downloads: 0 Uploads: 0	Good luck man! I'll be up that way later this year, hopefully I will be able to stop by! __________________ --Lionel You only fail if you do not try.

02-03-2012, 03:00 PM	#7
82's BBQ On the road to being a farker Join Date: 01-21-12 Location: Danville, IL Downloads: 2 Uploads: 0	Best of luck to you. __________________ www.82sbbq.com

02-03-2012, 02:10 PM	#3
bbqchicken is One Chatty Farker Join Date: 07-23-11 Location: Moreno Valley Ca Downloads: 1 Uploads: 0	One piece of advice is to do your homework. All my life I've been involved in family businesses and learned you need to expect the unexpected and not to take short cuts. best of luck to you keep us posted.

02-03-2012, 03:57 PM	#8
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	We will all be pulling for you. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-03-2012, 04:10 PM	#9
JimmyDAL Full Fledged Farker Join Date: 05-30-11 Location: New England Downloads: 0 Uploads: 0	Best of Luck!

02-03-2012, 08:10 PM	#13
BBQ_MAFIA Quintessential Chatty Farker Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY Downloads: 1 Uploads: 0	Good luck in your new venture. __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove 1-Banjo

02-04-2012, 09:23 AM	#14
PorkQPine Full Fledged Farker Join Date: 12-10-07 Location: Roseville, CA Downloads: 0 Uploads: 0	I would spend the money and go to one of Mike Mills classes on running a BBQ restaurant. You will end up saving lots of time and money. Some of his classes are in conjunction with Old Hickory Pits and some are at his restaurant, you will get a feel for running a BBQ business and that is something most people forget as they love BBQ but dont' know anything about food costing, marketing, secondary uses of product, proper holding of BBQ and all he little things that only experience teaches. FYI, experience is the most expensive way to learn anything. __________________ PorkQPine

02-04-2012, 10:13 AM	#15
Trucky1008 is One Chatty Farker Join Date: 05-26-08 Location: Omaha, NE Downloads: 0 Uploads: 0	Sounds exciting, I wish you good luck! __________________ Don Pork Patrol BBQ www.porkpatrolbbq.com Rebel 28 Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ Extreme BBQ Trailer 8.5' x 22'