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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 07-14-2006, 11:43 AM   #1
ddog27
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Cool Would you want to own a BBQ joint?

Here is a question.

Would you ever want to own your own BBQ restaurant?

If so what would you do to make your place different from the others?
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Unread 07-14-2006, 12:19 PM   #2
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Yea, I'd do it if I could get the start up money. What I'd do to make it different (from Texas joints anyway) is keep it small. About the size of Blacks BBQ in Lockhart. Have it set up more like a steak house. Real tableware ya know. The one thing I hate about most Q joints around here is eating on butcher paper with plastic forks. That sucks! No metal signs on the walls and silly antique motif. Just a nice bright, clean, full service place. I big pot of free beans and a salad bar with every meal off on the side. Cornbread and dinner rolls with real butter and honey butter. Really good side dishes and desserts. Fresh steamed Veggies. comfortable wide chairs, beer on tap in big schooners, mint ice tea. Grilled pork chops, and chicken. smoked ribs, sausage, pork loin, turkey, and brisket or clod. ABTs and a relish bar. Four fast lunch specials.

Any old timers from San Antonio that remember the "The Bean Pot BBQ", That's what I'm talking about.
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Unread 07-14-2006, 12:25 PM   #3
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Sounds like a great idea, 'cept for the mint Ice tea. I haven't been around here long enough to know about The Bean Pot, but I would eat there, or even go in on it if I had start up money myself!
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Unread 07-14-2006, 12:33 PM   #4
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Gonna be interesting to see how Joe answers this one.

Food Service is just many hours and too much irritation for me.

Hey Dog, you need to post this on another forum and see what happens.

TIM
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Unread 07-14-2006, 12:53 PM   #5
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Quote:
Originally Posted by ZILLA
Have it set up more like a steak house. Real tableware ya know. The one thing I hate about most Q joints around here is eating on butcher paper with plastic forks. That sucks! No metal signs on the walls and silly antique motif.
Interesting, this kind of describes our local place. Everytime I go there I wish I was back in Texas eating on butcher paper at one of them community tables.
To answer the question, I would love to have bbq joint and would do so in connection with a boutique full service butcher shop.
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Unread 07-14-2006, 12:55 PM   #6
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Quote:
Originally Posted by ZILLA
Yea, I'd do it if I could get the start up money. What I'd do to make it different (from Texas joints anyway) is keep it small. About the size of Blacks BBQ in Lockhart. Have it set up more like a steak house. Real tableware ya know. The one thing I hate about most Q joints around here is eating on butcher paper with plastic forks. That sucks! No metal signs on the walls and silly antique motif. Just a nice bright, clean, full service place. I big pot of free beans and a salad bar with every meal off on the side. Cornbread and dinner rolls with real butter and honey butter. Really good side dishes and desserts. Fresh steamed Veggies. comfortable wide chairs, beer on tap in big schooners, mint ice tea. Grilled pork chops, and chicken. smoked ribs, sausage, pork loin, turkey, and brisket or clod. ABTs and a relish bar. Four fast lunch specials.

Any old timers from San Antonio that remember the "The Bean Pot BBQ", That's what I'm talking about.


Free Beans!! You might need some air fresheners in there!!!
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Unread 07-14-2006, 01:02 PM   #7
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The only thing I can can say is I like it, it's rewarding, it's a shirt load of hard work and long hours. 16 hours a day, 6 days a week.
The only thing I would do different, would be to open a pasta joint.
Way larger profit margin.
$7.95 for .05 of noodles and some sauce

How's this Kap?
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Unread 07-14-2006, 01:17 PM   #8
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I would, but I don't think I would actually do it because of the hours involved.
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Unread 07-14-2006, 01:27 PM   #9
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I don't think I would like to own any business - too much work and not enough free time. Although Smoking Guns here in KC have a BBQ joint (very good BTW) but they are closed on weekends - good planning on their part!
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Unread 07-14-2006, 01:33 PM   #10
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"How's this Kap?"

Not bad for a start. I bet you have more to offer later

I actually toyed with the idea of a part time joint.
Open maybe Fri-Sat-Sun from 11AM to 7PM (or sold out).
Maybe 3 meats- Pulled/chopped pork and beef (Sammichs or plate) and maybe ribs. Food cost on ribs is a bit scary.
2 sides of my choice and they may change daily based on market and my mood.
Tea, Lemonade, and soft drinks (small selection).
Primarily phone-in and carry-out with possibility of some small patio type tables.
Did a "pro-forma" business plan. Too much up front $$ for me. Many regulatory hoops to jump through.
And, it would tie me down and screw up my travel and competition plans.

I am a ROF (Retired old fart). Extra $$ would always be welcome, but not at the cost of a bunch of headaches.
This type of joint would never support a family, but would produce some really nice spending money.

There is a place North of Dothan, AL that is set up exactly like this except they are 6 day a week operation with longer hours. Fantastic BBQ. Provides a nice income to support 2 families and they have been in business 25 + years.

Just my nickle here.

TIM
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Unread 07-14-2006, 02:50 PM   #11
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My dream and it is just that cause I know it is a very diificult undertaking is to own a primarily take out Joint with maybe a picknick table or two outside and than do catering. There is a guy here in J'ville that has a little shack in a parking lot, take out only and he does a great biz. Remember the question was would you want to , and not would it be easy
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Unread 07-14-2006, 04:31 PM   #12
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One of our local Q joints just became available for lease. The sign out front already says, "Scott's BBQ". The thought had crossed my mind.
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Unread 07-14-2006, 04:37 PM   #13
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My family and I discussed this. It is financially unacheivable, but there is an area here that has not had many restaraunts in it and is just now starting to show growth that way.
We discussed lunch specials that are fast and ready to go, a drive-thru window, call in orders, and of course sit down dinning. It would be the big four, with fresh made sides and some change daily. Booths and tables. Parking for pickup trucks and service vehicles.
I want it relaxed, smells good, easy on the eyes, easy in and out.
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Unread 07-14-2006, 06:59 PM   #14
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It is alot of hard work running a bbq joint. Up here in michigan the economy stinks. Places that have been around for 40-50 years are closing down. In today's market you have to do more than just great food. Way too much competition -franchises with big pockets opening on every corner, then the rest of the places giving out farkin chit food that the masses eat up because its cheap. High food costs, crazy labor market -no one wants to put in the hours but everyone wants to get paid. If you do a one man operation it is too much work and not worth it. Catering is where the money is at. Do that instead of opening a BBQ joint. Unless you have the money and family to help out because it takes alot of hard work to get er done! JUST MY OPINION AFTER A LONG HARD BUSY DAY!
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Unread 07-14-2006, 07:57 PM   #15
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Joe,

What time do youstart cooking for the next day?
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