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

It's going to be an exciting few weeks. This Friday we're vending at a craft beer and wine festival. They are expecting around 1,000 people and we are one of only 3 food vendors, and the only BBQ. Could be a pretty big day and it will be interesting to see how much food we can pump out of that new concession trailer. We've got a very streamlined menu for it though so it shouldn't be too bad. Just pulled pork or brisket sandwiches with one side, either slaw or beans.

And I was talking with Paul this morning and the new smoker should be ready this weekend, so it looks like I may be heading to Alabama early next week. As soon as we get that thing home the possibilities are endless!
 
That's great news! Ive been struggling with quantities for our vending gigs, sold out of food our first 2 times out. So many variables. We cooked at an event with 5 food vendors (3 BBQ) with about 2,500 people there. I cooked enough for 300 and sold out in less than 2 hours. Good luck!
 
ShencoSmoke said:
That's great news! Ive been struggling with quantities for our vending gigs, sold out of food our first 2 times out. So many variables. We cooked at an event with 5 food vendors (3 BBQ) with about 2,500 people there. I cooked enough for 300 and sold out in less than 2 hours. Good luck!
Click to expand...

Yeah, I spent a lot of time trying to come up with numbers before placing my weekly food order this morning. Only time will tell how close it comes.
 
Of couse I (like every other member from the brethren) and I made some of your pickles. I served them at my practice cook on Saturday and everybody loved them.

Thanks for the recipe!
 
Just found this website the other day and read this story pretty much nonstop all weekend. I'm not much of a reader but best book I've read in a while. Thanks for sharing.
 
Hey Jeremy, I’ve been following your adventures for more than a year. I was pretty sure you wouldn’t be opening in July, but didn’t think it would take until October!
Thanks so much for taking the time and sharing. And for your perseverance.
I live in Arizona but will be staying in Elkhart next month and plan on stopping by once or twice.
 
Not going to lie, but I'm a little anxious about this event on Friday. It will essentially be like running 2.5 restaurants at the same time. And of course, we have some ridiculous orders to fill the next day. Like 25 pounds of pulled pork for one person. The logistics for preparing the next few days is giving me a massive headache.

On the bright side, had someone come in today who was traveling through via Texas and somehow heard about our brisket and said he just had to stop to try it. He said it was as good or better than anything he's had back home. I love hearing that.

I take everything people tell me with a grain of salt, but when people come in from BBQ country and give compliments, I won't hesitate to pat myself on the back a bit.
 
marubozo said:
Not going to lie, but I'm a little anxious about this event on Friday. It will essentially be like running 2.5 restaurants at the same time. And of course, we have some ridiculous orders to fill the next day. Like 25 pounds of pulled pork for one person. The logistics for preparing the next few days is giving me a massive headache.

On the bright side, had someone come in today who was traveling through via Texas and somehow heard about our brisket and said he just had to stop to try it. He said it was as good or better than anything he's had back home. I love hearing that.

I take everything people tell me with a grain of salt, but when people come in from BBQ country and give compliments, I won't hesitate to pat myself on the back a bit.
Click to expand...


Heh, not to ruffle too many feathers, but I thought you said the guy was from Texas? BBQ Country is the South East :wink:
 
THoey1963 said:
I saw today on FB that y'all installed a free popcorn machine. Umm, just curious, but why?
Click to expand...

A cheap, salty snack that accomplished 2 things:
- customers love freebies (especially if they have to wait in line)
- the salt on the popcorn will make people have to buy a drink (biggest profit center in a restaurant if I am correct)
 
The beer and wine festival was amazing. I can see why the whole food truck / concessions thing is so big these days because that was a farking blast! I'd do that every weekend if I could even though it was a 16 hour day. At the height of the night we served over 200 people in just under two hours. Meat was flying out of that thing.

Made some great new friends and connections. Got a few breweries interested in having us set up the trailer at their locations, got penciled in for a few more events, and even locked down a vacant corner lot not far from here where we could set up the trailer any time we want.

So many exciting possibilities coming up.

Oh, and the results came out yesterday and we were voted the second best restaurant in all of the Michiana region, and voted third best restaurant in Niles. Very cool to say the least.

And that festival last night must have helped spread the word because today has been the busiest day ever at the restaurant. At 4pm we've already done the sales of an entire Friday and even some saturdays. It's been crazy.
 
I'm so stoked for you - you deserve every accolade
and compliment - you are doing business the old fashioned way -
you EARN it. (Remember you were nervous?)
Applause.
 
Thanks, guys. This will probably be the best week yet. We sold out today right around 5:45. Well, that's a lie, I do still have a half rack of ribs in the warmer. It was so crazy that all of our afternoon pork butts were pre-sold about two hours before they were even scheduled to come off the smoker. We had a few other people who were willing to sit down and eat their sides but wait an hour for the next batch of burnt ends to be done. :shocked:
 
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