Quit my job, time to open up a BBQ Restaurant!

Where are you located in Wilmington? I don't see an address listed on your Facebook page. I'm in Jacksonville and want to stop on by once you're up and running.

As for wood that's a tough thing here in eastern NC. On your Facebook page you're advertising hickory, cherry, mesquite, pecan, and apple. Well, there's not many apple orchards in the general area so I don't think you'll be able to get your hands on apple very often. Same goes for cherry...and cherry wood is much more suitable for wood working (in terms of profit) than it is for BBQ, so I can't get any of that either. Mesquite doesn't grow out here so I don't think you'll be able to really use that either. This leaves you with hickory and pecan, but you should really expand to oak as well.

Your best bet is Facebook Marketplace of Craigslist ; just search for firewood and good luck. 90% of what I can find out here is still green (though they're advertising it as seasoned for 1 year or more), and all I can usually get is "mixed hardwoods." Mostly white oak, red oak, hickory, and pecan.

Good luck!
 
James, try giving local and surrounding tree companies a call to see if they sell what they remove. I've found quite a few tree companies in my area that do this AND they will deliver and stack it for a nominal fee.
 
As noted check Facebook marketplace doe tree companies. Most will also sell wood. I order my white oak and hickory (personal use) from a local tree guy. The same tree guy also supplies some of the largest bbq joints in the city with their wood. Good luck!


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Awesome! Keep us update and good luck. I think it may have been a huge blessing that the other place fell through. A lot of restaurants with leases have struggled or shut down during the last several months. Lets get it going!
 
Hopefully these attached pictures work. This is what she looked like day 1 of me taking over. They keep attaching rotated even when I flip them before uploading, I apologize!
 

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First several month of renovation

The transformation begins.
 

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Please tell me you kept the Chinese menu up in place...that would be hilarious. What a great conversation piece. Seriously though looking good and wishing the best for you!
 
Glad to see the ceiling registers are clean and new. Being a retired HVAC guy it's the first thing I look at when walking into any restaurant. Keep the coils clean on those condensers and air handlers and the filters changed. Will save you scads of $$$$ over a year of operation.
 
Please tell me you kept the Chinese menu up in place...that would be hilarious. What a great conversation piece. Seriously though looking good and wishing the best for you!

HAHAHA... That was actually one of the FIRST things to go. I had to open the kitchen up, it felt very boxed in, plus it gave me more room to push back some into the kitchen for more FOH space.
 
Glad to see the ceiling registers are clean and new. Being a retired HVAC guy it's the first thing I look at when walking into any restaurant. Keep the coils clean on those condensers and air handlers and the filters changed. Will save you scads of $$$$ over a year of operation.

Oh yeah, all new HVAC system and ductwork. Landlord put in a 5-ton Bryant (1500 Square Feet). They failed to mention the ductwork was shot until after the unit went in, and I of course footed the bill for that. I don't even want to talk about how much just the ductwork cost. I did get a 2nd quote and they were just under what the Bryant installer wanted so he came down a bit and beat the 2nd quote. Either way, I thought it was excessive.
 
Oh yeah, all new HVAC system and ductwork. Landlord put in a 5-ton Bryant (1500 Square Feet). They failed to mention the ductwork was shot until after the unit went in, and I of course footed the bill for that. I don't even want to talk about how much just the ductwork cost. I did get a 2nd quote and they were just under what the Bryant installer wanted so he came down a bit and beat the 2nd quote. Either way, I thought it was excessive.


It probably was excessive but the payback is forever with proper care. :grin:
 
Glad to see the ceiling registers are clean and new. Being a retired HVAC guy it's the first thing I look at when walking into any restaurant. Keep the coils clean on those condensers and air handlers and the filters changed. Will save you scads of $$$$ over a year of operation.

I can't stress this enough. Mike speaks volumes of truth here!

If you are in Wilmington, go see Shane at United Refrigeration Inc. up there.
Buy your filters there and you will save a ton. You can also buy your coil cleaners there, too and clean the units yourself. This will also save you boatloads of cash!

Next time I'm up there, I'll stop in! Good luck!
 
Remember what I said almost a year ago. Cost way more than you think and takes way longer than it should. Don't cheap out and buy used refrigeration, it will only cause headaches and will cost you more in the long run. Best of luck, in the ever evolving restaurant game.
 
Here she is as of today :)
 

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