Restaurant Opportunity

[BossHawg]

It's my plan to open a BBQ restaurant late spring or early summer. I have already started to build my team...accountant...lawyer....insurance person. What else should I look out for, my lawyer will handle the liquor permits.

[landarc]

Sourcing of food materials. Really a huge issue at times.

[BBQ Grail]

A butt load of money...

[bam]

Other than a small fortune a great source for meat,spices and veggies.

[Sawdustguy]

Have you ever run a resturant before? If not, my recommendation is for you to look for a partner who either owns or has owned a resturant. It will be extremely risky, but not impossible to run a resturant and learn as you go along.

[Dr_KY]

Equipment and a source for woods, seasonings , Pitmaster and assistant,etc.

[HandsomeSwede]

Check on zoning laws in your area in relation to your smoker. I'm assuming you have a rig but I know in some counties around me (in the always free, always logical state of NY) zoning does not allow outside rigs. There will be a huge start-up cost difference if you need to install an indoor Southern Pride Smoker, ventilation system, etc.

[BossHawg]

Thank you for all your replies, you have givens me some things to think about.

[BBQ Grail]

Originally Posted by BossHawg

Thank you for all your replies, you have givens me some things to think about.

Good luck on whatever you decide.

[crd26a]

You might want to check out the Ole Hickory Restaurant classes that they offer. Check the Bullsheet for the info, I think theres one in January

[42BBQ]

Have always thought little roadside building with enough room for a cash counter, bar type counter and a few outdoor tables is perfect for a Que joint. Recently caught an old Man V. Food that featured Pappy's in St. Louis. They only cook enough for a day at time, never serve leftovers, if they run out of Que at 4:00 p.m. they shut down for the day. Interesting concept, seems dedicated to serving only good quality BBQ. Only open for a few years and already voted number one in the city. Looked like my kind of place.

[BubbaBones]

A really good business plan is probably the most important thing that you will do for your potential business.

[goodbuddiesbbq]

1. You need to truly walk through your menu and make sure that you can execute it...PERFECTLY...QUICKLY...CONSISTENTLY! Portion everything...everything...everything!
2. Food is pretty consistent if you can find good providers. My advice would be to team up with a restaurant depot for the majority of your food as they typically run about 25% less than Sysco and others (aside from proteins). A lot of times, Restaurant Depot (not an RD employee) will have a person that delivers in refrigerated trucks for a flat fee. You will save a TON of money and they carry most of what you need. If not...get a newer Sysco rep...preferably a woman...they may not know as much about food early on (assumption on my part), but they will not lie and shift prices as much as the guys do.
3. Location...Location...Location! Although you can't afford to be next to Outback...don't try to be so clever as to create your own brand too far away from the people.
4. Labor can be a beast...if you are a typical restaurant get a good Point of Sale system that can analyze "real time" labor costs. You will save more money than you ever know with this...whether that be making people take a lunch break or getting people off of the clock.
5. Don't be too clever...Be Great at a few things before you are average at a 5 page menu. Also, "borrow" ideas from those that make it work and add to it.

If you want more advice...pm me and I'll give you a call.

[Sawdustguy]

Originally Posted by BubbaBones

A really good business plan is probably the most important thing that you will do for your potential business.

+1 Most of the posts have been about how to run the resturant, the food etc. but if you do no not have a good, well thought out business plan, your business, no matter what it is, will never get off the ground. Unless you have all of your own money to get your business going, you are going to need to borrow money. There is no bank or institution on the planet that will finance your venture without a good business plan. It shows the bank that you have thought this whole thing out and your business has a chance at success. It is the single most important thing you can do before starting.

[bobrbw]

1st and foremost is a consistent product.ANY one can be tought to cook but to do it the same every time is the key.You need someone as passionate about cooking as you and instill your values into that person.your pitmaster is in controll of your place so make sure to choose someone you trust your entire investment in.he or she can help or destroy you.also never change once you get a following.the first time you change you will start to loose customers.never cut corners and get a great crew to work for you.your people are a reflection of you and make sure the first impression is the correct one.