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Old 01-14-2020, 08:52 PM   #39
Got rid of the matchlight.
Join Date: 08-28-18
Location: MD
Name/Nickname : Tron-Z
Default Tron-Z

You are Awesome Sir.... Thanks!
Originally Posted by medic92 View Post
Now that the shameless plug is over...

First and foremost, invest in a good pair of shoes with good arch support and cushion. I honestly can't stress this enough.

Cooking for business is different than cooking for yourself. You're locked in to producing a good consistent result over and over and over again so your chances to experiment with different flavors and ideas get stunted somewhat. Have you ever gone somewhere that you've been patronizing for years and suddenly your favorite item tastes different? It throws you off and even if it's good you're going to miss the old way it was done. Once you've got the process nailed down, changing it can be a challenge. So make sure you're perfectly happy with your recipes and methods. If you decide down the road your rubs are too expensive or time-consuming, it can be tough to change it up.

Don't undervalue your product. Realizing you're not charging enough and raising prices will not win you any friends or customers. Figure out what everything costs. Maybe you're barbecue sauce costs you 25 cents per two ounces, but don't forget to factor in the cost of the containers and the prep time, right down to the amount of gas the stove uses. It's hard to control overhead when you forget small things that add up.

Social media is your friend! I do virtually no advertising whatsoever outside of Facebook and Instagram. As soon as you have your plan in place start a Facebook and Instagram page. Use lots of pictures, add a video here and there, and use the "Boost" feature on Facebook. You can create a huge buzz of anticipation in your area. A couple of free food tastings where you hand out samples before you open can also help a lot.

Talk to other restaurant managers/owners in the area. There will probably be a couple that won't talk to you, but you'll be surprised at how helpful they can be.

I see you have a fair amount of manufacturing in Warsaw. Every single plant should have a stack of menus dropped off in their break rooms along with lunch specials, especially an "on the go" menu that they can pick up quickly on a short lunch. Also emphasize the catering with them. Catering staff meetings and other functions with those places can send your business into the stratosphere.

Be ready to work harder than you ever have in your life. I've done everything from the military to being a paramedic to working in factories and I've never worked as hard as I have these last couple of years. Cooking for the public is a huge undertaking that shouldn't be taken lightly. I did and it made the learning curve extremely steep.

Study your processes constantly. You should always be looking at ways you can do things more efficiently, faster, and for less cost and more profit. Do that without sacrificing quality and you'll be in good shape.

People are going to invite you to set up at festivals and fairs. Personally, I wouldn't do it your first year. It costs to reserve a spot and without name recognition you'll sit there and watch places with inferior food make a killing just because they've been there for years and you don't have enough of a reputation established.

That's about it for now. I'm sure I'll think of 200 other things as soon as I post this. If you want to pm me, I'll be glad to share my phone number and talk to you about it any time.
bdspann is offline   Reply With Quote