PC Smoker
Got Wood.
It would be cool if you could have the meat sliced in front of the customer at that front counter as they ordered like at Franklin BBQ.
That was the plan
It would be cool if you could have the meat sliced in front of the customer at that front counter as they ordered like at Franklin BBQ.
Haha I actually really like this idea!! How do we make this happen?
For sure, having the hood system/ansul saves me thousands as does the walk-in coolers and grease trap. Just out of curiosity could I ask what the 2 restaurants you started up cost?
Opening those outside tables makes this so much better.Definitely not full service, I want to get people in and out as quickly as possible due to dining room limitations. Quick service, order at one end, pick up food at the other end.
Both places are different, as my first sat 30 (built 2010) and the current (Built 2018) seats 80. Both were former food places, so some of the bones were there. I had to put in a hood in both and refurbish a second hood in the second place.
Basically hood prices have gone through the roof. I put a 15 foot full ansul system in 2010 and it was 14k. an 8 foot in 2018 was 15k.
Check out your grease trap and make sure it is in good working order, as I wrote that into the second place lease and the landlord had to replace that at a cost of 5k. I also wrote a 2 year warranty into the lease on the HVAC system, cause replacing a condenser is not cheap.
All in around 75k to open the doors. It should not cost that much, but it does. dealing with simple plans and submissions to the city, change orders. New prep tables, smokers and such.
The biggest lesson I learned is used refrigeration is a big gamble at best. Really look at the condition of the walk in and any prep coolers and such you might use. I spent so much time and money fixing used prep table, that it did not save me anythiing by going used. And they always seem to break, just as the health inspector comes in the door.
If the fans and condenser are old or marginal, Now is the time to replace with new fans and condensers, not a year in when you have 5k in food items in them. You can always re tile the bathroom and such later. DON'T MESS WITH CHEAP REFRIGERATION. lol
Hire more people than you think, cause you will want to fire half of them the first day. :becky:
Best of luck
what job did you quit?
Opening those outside tables makes this so much better.
Can we scrap entirely the idea of Drive-Through?
I may be out of my league, but that is one entirely different business, within your business. Let's do #1 Excellent, then, look into drive through - maybe.
And one UDS can do at least 4 butts per shift. 3 or 4 UDS to add to the arsenal for the WIN!
That makes me feel better and really AWESOME advice. I actually budgeted 75k with 25k on hand to be safe. I won't have to worry about the hood systems either. The landlord and I are going back and forth over how long he will guarantee the hood vents/Ansul, walkins, and HVAC.
Reach in coolers I was leaning towards new, but I think you sold me on them completely. Fryer/Stovetop/alto shams I might still go used but new on everything else
How long was you build out period?
It was 6 months. It should have been faster, but the city took forever for plans. Then the trades seem to not care about the quality of their work or to show up for work. Throw in changes from the city or a random jack ass inspector that changes stuff because he wants to, not because of code. It is a fun experience. But I have heard of bigger pains in other cities around here.
I am a unit director (General Manager) with Bojangles
Haha I actually really like this idea!! How do we make this happen?
That makes me feel better and really AWESOME advice. I actually budgeted 75k with 25k on hand to be safe. I won't have to worry about the hood systems either. The landlord and I are going back and forth over how long he will guarantee the hood vents/Ansul, walkins, and HVAC.
Reach in coolers I was leaning towards new, but I think you sold me on them completely. Fryer/Stovetop/alto shams I might still go used but new on everything else
How long was you build out period?