M
Manny69
Guest
I am wanting to know what everyone feels sets them apart from their local competition? What makes your BBQ better than theirs?
I am wanting to know what everyone feels sets them apart from their local competition? What makes your BBQ better than theirs?
As an experience BBQ customer...and for background, I have three places I will buy BBQ from and all are at least 20 minutes farther away from me than 4 closer locations.
1. Fresh food, I hate getting food that was cooked 8 hours ago and just sitting there getting hard and dry. I have been served some real garbage and then been told 'that hard surface is the bark', 'BBQ is supposed to be dry', 'we chop our brisket, that's how it is in Texas'...
2. Show some pride in your food, I don't want to have to dig through the pork to eat some brisket. And if it has to be drowned in sauce or hidden by fries, then I won't be back.
3. Treat me nicely, not like a VIP, but, act like my business is appreciated. So many of the places out here, the person at the counter makes me feel like I an interrupting their day.
I really think this is a question better dealt to my customers. I feel I have a very loyal client base that seems to be growing.
My stuff speaks for itself.
The passion and love i put into my BBQ.
The great reviews help too. :thumb:
Indeed, it makes sense, and yet, all to often I find that people on the counter lack exactly that. I do not need to be treated like a king, just with some level of happiness that I am there....I always greeted my patrons with real gratitude. I knew that they had other choices of places to eat that meal, but chose to come into mine - helping me pay my bills instead of someone else. Why would I not show them appreciation???
Thays why I had the mini strokes was the pressure and the doc retired me as I sure didn't want to. Love doing what my grand dad did, smoking and its a lot less stressfull.40 years as a chef, geez, when are you get serious and get a real job? :heh:
What I "hear" from people that are in the business of bbq is ONE of the keys to being successful is being able to produce a consistent product. A lot of complaints (I know this is one of mind) from customers about bbq joints is "It's hit and miss". Well "hit and miss" can eventually close the doors or severely limit a business' potential to grow.
And obtaining consistency when producing Q in very large quantities can be tough.
That is exactly why a small bbq chain around here continues to do well. Their brisket and pulled porked is very consistent.In the restaurant business in general, the rule is you must first be consistent with your food. People have to feel they can depend on getting a certain quality and quantity of food each time they come in.