Open a BBQ restaurant, they said. It will be fun, they said

[GrillsGoneWild]

After all the "bad" problems you went through, it is good to see all the "good" problems you are facing.

 

[sliding_billy]

Enjoy your time off Jeremy!

 

[insaneh]

Comments like these make it all worth it.

Time for two days off. Well, one day, and then going in for the delivery on Tuesday. Hired a new short-term part-time evening dishwasher and he started today. That helped a lot. Got two interviews with cooks on Tuesday, which if even one of them works out would help tremendously.

It's been the craziest two weeks of my life. In a good way.

And my staff said some of the greatest things today. When we were all sitting down doing a recap of the week, my head cook said that this is the only job she's had in 20+ years that she's actually enjoyed. And then the others started to chime in and said they love coming into work and would rather be at work that sitting at home, etc. That means a lot and I must be doing something right. I just explained to them that I just want to treat them like I'd want to be treated. It is the golden rule after all.

You keep that attitude and you will always be surrounded with great people.
I've always said that if my guys hate coming to work, I'm doing something wrong. I always want to remember what it's like to be an employee.

 

[aawa]

I'll be honest, this unexpected success is stressing me out. All of my planning, all of my projections, I was looking at about 80 orders, tops, on a typical Saturday. Every day it seems like we're setting a new record. Today was no exception. Busiest day yet, had to close at about 3:45 so we could regroup and open for dinner at 5. Even then, still sold out by about 6:15. Lines out the door again, and the smoker was maxed out capacity wise all day.

Obviously, I can't complain about how well things are going, but I was planning for and expecting the worst. After all, I know the horror stories surrounding restaurants, and figured we'd ease into it and have to go balls out just to get people in the door and drum up business. Instead, I've been thrown into the fire.

I'm just still trying to come to terms with what has happened the past two weeks. I can't wait for a few days off and interviewing more help next week. Never imagined we'd potentially need a 10 person staff and be serving 300+ people in a 38 seat restaurant in the middle of BFE Michigan.

Sounds like first world bbq problems there!

It is a great problem to have to be TOO successful. Just capitalizing on it is going to be the key.

It has been an great to watch the journey unfold for you. Sounds like you are making a great name for yourself!

 

[Flash Point]

Would a competition or catering style rig work at your place? I see a lot of upsides if you purchased a used one.

1- It's not a permanent fixture. It will address your cooking needs without requiring modifications to your structure and open that whole can of worms.
2- You may find that catering events would prefer on-site prep and pay more money for it. Plus, there are always competitions...
3- If you bought used, it would be a small investment should your need for one diminish over time. If you were to buy smart and sell smart, you wouldn't be out of pocket a tremendous amount.
4- A bigass smoker in front of your shop wouldn't hurt.

The downside is tending a fire on a stickburner. That being said, it ain't rocket surgery and a quality unit should be fairly stable, temperature-wise. It shouldn't be impossible to train one or more of your staff to throw a log on the fire every so often. Of course, you could go with a pellet feeder or some other type of apparatus that keeps things steady.

This idea has taken zero consideration on permitting or the legal requirements behind owning and operating a cooking apparatus intended to exchange food for currency.

 

[markrvp]

I think Jeremy is a ways from on-site catering. Right now it's all he can do to keep up with the line out the door. Not to mention needing additional staff.

 

[aawa]

I think Jeremy is a ways from on-site catering. Right now it's all he can do to keep up with the line out the door. Not to mention needing additional staff.

I think the guy was suggesting a bigger smoker for comps/catering as it is a flexible option for him. Roll it outside of the back door when he gets there and fire it up. At a lower cost than an indoor smoker, it gives him some added capacity, as well as flexibility for possible future endevours such as competitions and onsite catering.

It might be a possible temporary solution for him to add some capacity to feed a few more people at a much lower investment and headache.

 

[Flash Point]

I think the guy was suggesting a bigger smoker for comps/catering as it is a flexible option for him. Roll it outside of the back door when he gets there and fire it up. At a lower cost than an indoor smoker, it gives him some added capacity, as well as flexibility for possible future endevours such as competitions and onsite catering.

It might be a possible temporary solution for him to add some capacity to feed a few more people at a much lower investment and headache.

Yes. Plus, it isn't eating resources when it isn't in use.

 

[landarc]

Don't make any capital changes for at least 6 months. New restaurant bump is a real thing. Once the new wears off, then assess and see if you need to buy a new $20,000 smoker. I do think having a nice offset out front is a great draw but, it is also one more thing to pay for, take away from serving and worry about unless you want to tow it to work every day.

 

[TexasTex]

Wow, to the Prized Pig owner;

Amazing story man. SUBSCRIBED!

Congrats to you for sure. I wish I was up in the neighborhood to see what yall are all about!

I didn't read the entire thread, but picked through it. You made me laugh when you talked about the burnt ends! I was up in Mich like 10 years ago for my step fathers family reunion. He wanted me to do some brisket and some ribs, beef and pork.

Long story short, most of the Mich folk, had NO CLUE, what brisket even was! When I offered one of the guys the burnt ends, he scoffed at me and said something like, "We don't like burnt food in Michigan."

I thought it was pretty funny. Anyways, your story is really neat man. Good luck to you in the future.

You can give the last one in line to get anything one of these. With your name of course :-D


.
.
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This is my stomping grounds. I grew up 25 miles southwest of there, and my house is a bout 5 miles from there.

Not a fan of Franklin's. I have lived out of Texas for a few years and was back last September. Went to see what the new kid on the block was all about, and quite frankly, not that impressed. It was over smoked and dry to me.

I'd rather have J Mueller's any day of the week over Franklins. Shoot, I may take Rudy's over Franklin's. You want some real darn good meat? Head on down to the Salt Lick. That's in my hometown and to die for man, no joke.

Don't make any capital changes for at least 6 months. New restaurant bump is a real thing. Once the new wears off, then assess and see if you need to buy a new $20,000 smoker. I do think having a nice offset out front is a great draw but, it is also one more thing to pay for, take away from serving and worry about unless you want to tow it to work every day.

Good advice.

 

[Packmanjim]

I have read every page of this thread and enjoyed it immensely. Congrats and Thank you for sharing!

 

[marubozo]

Just finished hiring three more people today. Now I don't have to work my crew 60 hours a week and the extra hands should really help streamline things and allow me to actually manage the business for a change.

And 1500 pounds of meat was just delivered, so we're ready to rock and roll this week. I hope.

 

[Bperkins01]

Excellent! - I had the opportunity to create jobs once... what a great feeling.. above and beyond all the other things you are doing..That is also very cool

 

[TexasTex]

Just finished hiring three more people today. Now I don't have to work my crew 60 hours a week and the extra hands should really help streamline things and allow me to actually manage the business for a change.

And 1500 pounds of meat was just delivered, so we're ready to rock and roll this week. I hope.

Congratulations man. Keep up the good work.

Excellent! - I had the opportunity to create jobs once... what a great feeling.. above and beyond all the other things you are doing..That is also very cool

Indeed.

 

[Jackinkc]

I have been following this thread for months. Very awesome to see the early out come has been so positive.

I don't think you need this advice, but it never hurts to keep hearing it. Continue to provide the very best customer service possible. That's what separates the great companies from the good ones.

Good Luck my friend!

 

[TexasTex]

I don't think you need this advice, but it never hurts to keep hearing it. Continue to provide the very best customer service possible. That's what separates the great companies from the good ones.

Good Luck my friend!

That advice never gets old.

And you are 100% correct sir.

 

[BBQ Tim]

I've been lurking around this thread since the inception and glad that your dream has come true and more so! You have done a great job detailing the early, eager anticipation of opening and crappy lows of dealing with incompetent buffons to open your doors. Things seem to really seem to be going you way! I'm looking forward of stopping by in August when I vacation your way and hope I don't have to wait to long in line

 

[scotttex]

I'd rather have J Mueller's any day of the week over Franklins. Shoot, I may take Rudy's over Franklin's. You want some real darn good meat? Head on down to the Salt Lick. That's in my hometown and to die for man, no joke.

i actually agree about Mueller's. The rest of the paragraph is just silly.

 

[TexasTex]

i actually agree about Mueller's. The rest of the paragraph is just silly.

Congratulations.

 

[marubozo]

I'll spare you all the details as I'm sure you're sick of the updates by now, But things are still chugging along. The radio advertising I did yesterday actually worked. Had at least eight people or so stop in yesterday saying they heard the ad on the radio and came to check us out. And today, someone stopped in saying they heard one of the radio spots and had to check it out because they were also a competition BBQ guy and a KCBS judge and just knew we had to be the real deal. Looked them up after work and their profile pic is one hanging out with Myron Mixon. And this is their review:

FINALLY!!! A BBQ joint in Michiana that's got it right. Straight forward smoked meat that's not drowned in sauce like every other BBQ restaurant in the area. The brisket is very much like what I experienced in Lockhart, TX. Watching it being sliced to order, I could see the juices running out of it. Nice beef flavor, perfect tenderness. No one is making brisket like this around here. The pork was also pulled to order. Not over smoked, good tenderness. Yummy! The rack of ribs I got may have been sitting for a while as the bones near the end were a little dried out. However, the flavor was there and I totally see where they are going with their ribs. Nice tenderness. I'll order them again. My wife really liked the sausage...I'm not much of a sausage fan in general but it's good! Super moist, nice snap on the skin! Well done. This is the kind of BBQ restaurant I've been wanting to come to this area for a long time.

I know I'm a broken record at this point, but when you serve people your food and hear things like this, not to mention all the in-person comments, nothing else matters. The long hours, the stress, the pain, then hearing the laughter and joy in the dining room, it's more than amazing. Same goes for the staff. Seeing a bunch of people who love their jobs, having a good time, knowing that I'm helping support families, bringing business and revenue to the community, there really aren't even words to describe it.