What would you do????

Bossmanbbq · 11-16-2009, 11:59 AM

Went to a chamber of commerce lunch where we received our plaque for becoming a member. We got to advertise our catering business and tell a little about our awards from competitions this season.Made some good contacts and was able to pass out our business card

At the end the manager of the golf course/country club talked with my wife and me and told us that he has no one in his restaurant and would love to get something in it.

Long and short of it he's offering the restaurant with all equipment and materials it has, its pretty much ready to go and do business, plus they would run the bar and give us a percentage of the sales from the restaurant. He wanting a $1000 a month for the lease of it but said it could be negotiated with the board so they can get something in the club..

Here is my dilemma, I'm looking at another 6 years and I can retire. But I don't want to pass up a good opportunity either. I was thinking of seeing if it’s something we could do a couple of weekends a month to see how it goes and go from there, If it takes off I may have to rethink retirement.
But I figure it being a country club on a golf course it should do fairly well...

Any thoughts, suggestions and advice you have would be appreciated, were looking at scheduling a meeting with them within a few days!

E Mellow · 11-16-2009, 12:20 PM

Bossman working in the golf industry I can tell you this, most golf course country clubs especially are hurting right now so keep that in mind. Something to keep in mind if you do a few "experimental" weekends there is that in the northern states, ie. Colorado the golf season has died down for the year so it may be hard to judge the amount of business you would be getting. All in all seems like a good opportunity if you can find the time to do it and have enough traffic to make it worth your time.

Lake Dogs · 11-16-2009, 12:33 PM

DO NOT STRAY from your retirement path. Whatever you do, dont do that!

Jacked UP BBQ · 11-16-2009, 12:58 PM

I can tell you this, my buddy has a place in a golf club and he said the restaurant sucks. He is downs almost 70%. He told me to keep people at the club they took away the monthy food minimum. He does not pay rent, he only pays for food and gives a small percentage to the club. He said the positive of the country club is the amount of catering you will get out of it. DO NOT PAY RENT! GOod luck.

landarc · 11-16-2009, 01:27 PM

I have a friend who is trying to make a go of this now, he has run three successful resto's in the past 30 years and the golf course is killing him. He also has the bar and he says if he didn't have that, he would have thrown in the towel. His BBQ side of the biz is doing great, but, the snack bar and restaurant are killing that profit. He does get good catering gigs, but, he says the drag of the dining room needs to be addressed.

He says he would not do the deal again, even with the bar.

Slamdunkpro · 11-16-2009, 01:46 PM

Quote:

Originally Posted by Bossmanbbq

Long and short of it he's offering the restaurant with all equipment and materials it has, its pretty much ready to go and do business, plus they would run the bar and give us a percentage of the sales from the restaurant. He wanting a $1000 a month for the lease of it but said it could be negotiated with the board so they can get something in the club..

Without the bar this is a loser, even with the bar it's iffy at best. Maybe if you went in (bar and restaurant) and they got a percentage of your sales, but, Like OCPA said, don't agree to pay any rent.

Mr Applejacks · 11-16-2009, 01:52 PM

I owned and operated a restaurant and bar on a 18 hole golf course for 8 years
pm me if you have serious questions

CB · 11-16-2009, 01:56 PM

that it is empty is a good indication ---- tell him he can hire you to come do special events for the next year and he can be responsible for charging members or golf course customers that way you are protected.

Lake Dogs · 11-16-2009, 02:58 PM

Run. Run fast. Run far. Literally, I'm not joking, they should pay you $1,000 each
month to do it for them. You should get 100% of the receipts. Even then you'll
probably go broke.

Jacked UP BBQ · 11-16-2009, 03:20 PM

I would hear what the board has to say before your run. Don't get over excited about the deal, let them feel like they need you more than you need them. See if at first you can have theme nights and pre sell tickets, no ala carte at first. For example friday night surf and turf party, pre sell tickets with no refund. You will have an exact number and it may make you some extra money. You may want to get this deal, but make sure it is advantage YOU!

Bossmanbbq · 11-16-2009, 03:36 PM

Quote:

Originally Posted by CB

that it is empty is a good indication ---- tell him he can hire you to come do special events for the next year and he can be responsible for charging members or golf course customers that way you are protected.

Thanks for the replys so far, I'm planning on meeting with them like I said in the next few days. I'm trying to contact them to use the facility for a Christmas party of 65 people, I know they will make money on the bar with this , which is fine.
I like the idea of doing the speacial events and going that route so I'm not out anything. Things are going well for our catering business and if I can get the facilty to even for a small fee it would be worth it.

Captain Dave · 11-16-2009, 07:00 PM

I agree with all of the above. Golf course restaurants are very seasonal at best. Simply not enough volume. Take away the bar and add rent ... you're getting boinked! Hold on to those retirement plans and run like hell. Maybe you could agree to cater weddings, parties and such from his facility to be negotiated as you go. Be the boinker not the boinkee.

MilitantSquatter · 11-16-2009, 07:22 PM

in addition to all the other great advice and experience, be sure to factor in any health benefits etc. you currently get.

Good luck Bossman.

baldbill · 11-16-2009, 08:15 PM

I would punt on this one. As stated, offer to cater their events and you will be better off.

n2dabluebbq · 11-17-2009, 01:27 AM

i wouldn't pay rent thats for sure. if it were that lucrative, then why is it empty? at MOST i would offer a percentage of net profit. that way if business is down so is the "rent". maybe offer that for a winter time thing and renegotiate after the spring thaw.
of course if they were to guarantee business, well then that's a whole different ballgame.

11-16-2009, 11:59 AM	#1
Bossmanbbq is One Chatty Farker Join Date: 12-03-05 Location: Colorado Downloads: 0 Uploads: 0	What would you do???? Went to a chamber of commerce lunch where we received our plaque for becoming a member. We got to advertise our catering business and tell a little about our awards from competitions this season.Made some good contacts and was able to pass out our business card At the end the manager of the golf course/country club talked with my wife and me and told us that he has no one in his restaurant and would love to get something in it. Long and short of it he's offering the restaurant with all equipment and materials it has, its pretty much ready to go and do business, plus they would run the bar and give us a percentage of the sales from the restaurant. He wanting a $1000 a month for the lease of it but said it could be negotiated with the board so they can get something in the club.. Here is my dilemma, I'm looking at another 6 years and I can retire. But I don't want to pass up a good opportunity either. I was thinking of seeing if it’s something we could do a couple of weekends a month to see how it goes and go from there, If it takes off I may have to rethink retirement. But I figure it being a country club on a golf course it should do fairly well... Any thoughts, suggestions and advice you have would be appreciated, were looking at scheduling a meeting with them within a few days! __________________ Bossman www.bossmanbbq.com Peoria Custom Pit 24x72Treager Texas Style Smoker Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills-

11-16-2009, 12:33 PM	#3
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	DO NOT STRAY from your retirement path. Whatever you do, dont do that! __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook

11-16-2009, 12:58 PM	#4
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	I can tell you this, my buddy has a place in a golf club and he said the restaurant sucks. He is downs almost 70%. He told me to keep people at the club they took away the monthy food minimum. He does not pay rent, he only pays for food and gives a small percentage to the club. He said the positive of the country club is the amount of catering you will get out of it. DO NOT PAY RENT! GOod luck. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

11-16-2009, 01:27 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I have a friend who is trying to make a go of this now, he has run three successful resto's in the past 30 years and the golf course is killing him. He also has the bar and he says if he didn't have that, he would have thrown in the towel. His BBQ side of the biz is doing great, but, the snack bar and restaurant are killing that profit. He does get good catering gigs, but, he says the drag of the dining room needs to be addressed. He says he would not do the deal again, even with the bar. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

11-16-2009, 01:52 PM	#7
Mr Applejacks Got Wood. Join Date: 02-05-09 Location: Redding California Downloads: 0 Uploads: 0	I owned and operated a restaurant and bar on a 18 hole golf course for 8 years pm me if you have serious questions __________________ modified lang 84 deluxe, brinkman pitmaster pro, WSM, BIG Santa Maria

11-16-2009, 12:20 PM	#2
E Mellow On the road to being a farker Join Date: 11-11-09 Location: St. Louis, MO Downloads: 0 Uploads: 0	Bossman working in the golf industry I can tell you this, most golf course country clubs especially are hurting right now so keep that in mind. Something to keep in mind if you do a few "experimental" weekends there is that in the northern states, ie. Colorado the golf season has died down for the year so it may be hard to judge the amount of business you would be getting. All in all seems like a good opportunity if you can find the time to do it and have enough traffic to make it worth your time.

11-16-2009, 01:56 PM	#8
CB On the road to being a farker Join Date: 09-11-07 Location: Seattle Downloads: 0 Uploads: 0	that it is empty is a good indication ---- tell him he can hire you to come do special events for the next year and he can be responsible for charging members or golf course customers that way you are protected. __________________ [SIZE=2][B] [SIZE=3][COLOR=Navy][FONT=Comic Sans MS][I][SIZE=3][U]CB[/U]_____________ [/SIZE][/I][/FONT][/COLOR][/SIZE][/B][/SIZE]RED 3-Burner & Urban Grill Quantum 3-Burner & Urban Grill Silver & H2O Smokers Double Chef Smoker CB940X Charcoal Grill The Big Easy Oil-less Turkey Fryer Big Easy Smoker-Roaster-Grill Outdoor Stove-Top & Smoker Rambler on-the-go! grill

11-16-2009, 02:58 PM	#9
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	Run. Run fast. Run far. Literally, I'm not joking, they should pay you $1,000 each month to do it for them. You should get 100% of the receipts. Even then you'll probably go broke. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook

11-16-2009, 03:20 PM	#10
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	I would hear what the board has to say before your run. Don't get over excited about the deal, let them feel like they need you more than you need them. See if at first you can have theme nights and pre sell tickets, no ala carte at first. For example friday night surf and turf party, pre sell tickets with no refund. You will have an exact number and it may make you some extra money. You may want to get this deal, but make sure it is advantage YOU! __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine Last edited by Jacked UP BBQ; 11-16-2009 at 03:46 PM..

11-16-2009, 07:00 PM	#12
Captain Dave is one Smokin' Farker Join Date: 07-29-09 Location: Beechgrove, Tn. 37018 Downloads: 0 Uploads: 0	I agree with all of the above. Golf course restaurants are very seasonal at best. Simply not enough volume. Take away the bar and add rent ... you're getting boinked! Hold on to those retirement plans and run like hell. Maybe you could agree to cater weddings, parties and such from his facility to be negotiated as you go. Be the boinker not the boinkee. __________________ Thanks for noticing

11-16-2009, 07:22 PM	#13
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	in addition to all the other great advice and experience, be sure to factor in any health benefits etc. you currently get. Good luck Bossman. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

11-16-2009, 08:15 PM	#14
baldbill Full Fledged Farker Join Date: 04-12-09 Location: columbiana alabama Downloads: 0 Uploads: 0	I would punt on this one. As stated, offer to cater their events and you will be better off.

11-17-2009, 01:27 AM	#15
n2dabluebbq On the road to being a farker Join Date: 09-25-09 Location: albuquerque new mexico Downloads: 0 Uploads: 0	i wouldn't pay rent thats for sure. if it were that lucrative, then why is it empty? at MOST i would offer a percentage of net profit. that way if business is down so is the "rent". maybe offer that for a winter time thing and renegotiate after the spring thaw. of course if they were to guarantee business, well then that's a whole different ballgame.