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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-17-2013, 08:57 PM   #31
landarc
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Wait! Is that a flying cow over the register? You have to save that. Save the Flying Cow!

Save the Flying Cow!

Save the Flying Cow!
Save the Flying Cow!
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Unread 05-17-2013, 09:06 PM   #32
TroyA65
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Quote:
Originally Posted by landarc View Post
Wait! Is that a flying cow over the register? You have to save that. Save the Flying Cow!

Save the Flying Cow!

Save the Flying Cow!
Save the Flying Cow!
+1 for cow...need a pig to match (I've seen them around)
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Unread 05-17-2013, 09:11 PM   #33
fat_bastard
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Congrats on livin' the dream. I've got family up in Elkhart, next time I'm up there I'll have to come up your way.
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Unread 05-17-2013, 09:12 PM   #34
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You took the plunge and it is time to swim. Good luck on your venture, it sounds like you have a great sense of business and a great plan. Remember even if the outside isn't what you like with the cheap blue vinyl, if you do great bbq people will come!
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Unread 05-17-2013, 09:18 PM   #35
SmokinAussie
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Hey Marubozo.

Congratulations on your decision. I really do hope it works out for you. I was wondering if you could give us some pics of the kitchen and working areas where the action is going to happen. Most of us are probably more interested in that than the decor!

Cheers! (Subscribed)

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Unread 05-17-2013, 09:19 PM   #36
Show me smoke
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good luck I look forward to future installments of the Udder side bbq joint..
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Unread 05-17-2013, 09:28 PM   #37
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One thing that hasn't been mentioned yet is using social media as much as possible. FB, Twitter, and Yelp are all great free marketing tools and many people use them to find new/good Q.

Best of luck to you. I can't wait to hear about your progress.

- Frank
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Unread 05-17-2013, 09:31 PM   #38
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Good luck!
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Unread 05-17-2013, 09:39 PM   #39
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Quote:
Originally Posted by TroyA65 View Post
+1 for cow...need a pig to match (I've seen them around)
Well, pig will be in the new name, so I may have to do that. Those details will come later.

Quote:
Originally Posted by fat_bastard View Post
Congrats on livin' the dream. I've got family up in Elkhart, next time I'm up there I'll have to come up your way.
Nice, that's not far at all. Stay tuned and hopefully we can hook up the next time you're in town.

Quote:
Originally Posted by SmokinAussie View Post
Hey Marubozo.

Congratulations on your decision. I really do hope it works out for you. I was wondering if you could give us some pics of the kitchen and working areas where the action is going to happen. Most of us are probably more interested in that than the decor!
Thanks. Kitchen pics are coming. Only ones I have now are when I was touring the building when the electricity was still turned off so it was too dark to get anything worthwhile.

The kitchen is a blessing and a curse. It's HUGE, which isn't needed at all for this small of an operation, especially one that isn't cooking food to order like a typical restaurant. Kitchen area is probably around 800 sq/ft, and it has an 8x8' walk-in cooler, and 6x6' walk-in freezer on top of that. I just need to find a way to maximize the space.
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Unread 05-17-2013, 09:48 PM   #40
North Is Up
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It doesn't look like the previous place was in business very long. Just a few months. I wish you the best in this business venture.

https://www.facebook.com/TheUdderPlaceCafe
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Unread 05-17-2013, 09:50 PM   #41
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I am with Landarc. Open with the least amount of capital investment. Good food and word of mouth is KEY! Treat your curious, first time clients like your beloved family, serve them food that you, yourself love. Make it with all of your Heart and never compromise!

Give, Give, Give until it hurts. Then re-evaluate.
Was it worth it? Monetarily, as well as Physically, Emotionally, & Mentally.

Look at the financials after 9 mos, at least. Was it worth it? YES/No. Decision time...Can you, or do you want to continue??????

HAVING BEEN IN YOUR SHOES, I wish you the best! I would do it again, anytime! I am just Stupid like that!
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Unread 05-17-2013, 09:56 PM   #42
marubozo
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Quote:
Originally Posted by North Is Up View Post
It doesn't look like the previous place was in business very long. Just a few months. I wish you the best in this business venture.

https://www.facebook.com/TheUdderPlaceCafe
Yeah, the previous owners put about $30k into renovations and then only stayed open for about six months. They have a restaurant about 7 miles down the road and tried to open this place as a second location and quickly realized they couldn't run two places at the same time.

Nice people and I eat at their place often, but they just spread themselves too thin with two places. But they are already sending business my way and telling everybody about this new BBQ place, so it should be a good mutual relationship since we don't step on eachother's toes in terms of menu or open times.

Quote:
Originally Posted by Hometruckin View Post
I am with Landarc. Open with the least amount of capital investment. Good food and word of mouth is KEY! Treat your curious, first time clients like your beloved family, serve them food that you, yourself love. Make it with all of your Heart and never compromise!

Give, Give, Give until it hurts. Then re-evaluate.
Was it worth it? Monetarily, as well as Physically, Emotionally, & Mentally.

Look at the financials after 9 mos, at least. Was it worth it? YES/No. Decision time...Can you, or do you want to continue??????

HAVING BEEN IN YOUR SHOES, I wish you the best! I would do it again, anytime! I am just Stupid like that!
Thanks. My previous life was in finance, so that's one aspect of the business I think I have under control. So that I can handle, but dealing with the staff and that side of a restaurant business, that may very well be a challenge. But I'm up for it.
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Unread 05-17-2013, 10:01 PM   #43
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Congrats and good luck on your endeavor!
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Unread 05-17-2013, 10:01 PM   #44
CharredApron
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That is the worst side of the house. Good luck to you! I mean that with all sincerity. The "Why I can't come to work book" Is long and pitiful.
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Unread 05-18-2013, 08:27 AM   #45
Bbq Bubba
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Congrats and welcome from the East side!

I look forward to coming over and meeting you when you open! Lots of BBQ joints opening in Michigan lately.

What is your restaurant background? What kind of smoker are you going to cook on? Lemme know if theres anything i can do to help!
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