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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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06-21-2018, 03:54 PM | #1 |
Knows what a fatty is.
Join Date: 06-12-18
Location: Georgia
Name/Nickname : Sweet baby
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Money in a bbq resteraunt
I love business. I've owned several small businesses and enjoy numbers. Since being obsessed with bbq I looked at the numbers for a bbq resteraunt. It doesn't seem very profitable. Food costs are crazy and then you have the store front and everything else that goes with it. Now I'm not talking catering but a resteraunt. I make around 150-170k a yr with 2 jobs depending on how good a year it is. Is it possible that a resteraunt can make that much Money?
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06-21-2018, 06:21 PM | #2 |
Full Fledged Farker
Join Date: 01-01-11
Location: Was Gretna NE now Lincoln NE
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NO. Even if you work 80 yours a week and only employ your wife & kids you will be lucky to make above min wage per hour. I've had several FANS offered to set me up. But when we went over the numbers and added on the return on their investment they expected it doesn't add up. Kind of like selling $3.50 a bushel corn that cost you $3.75 to raise before you get paid.
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06-21-2018, 07:11 PM | #3 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Read this.
Open a BBQ restaurant, they said. It will be fun, they said https://www.bbq-brethren.com/forum/s...d.php?t=161123
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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06-22-2018, 08:24 AM | #4 | |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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Quote:
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Shirley Fab 250g trailer | Primo XL kamado | Red Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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06-22-2018, 08:39 AM | #5 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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If you're making $150k a year, don't open a restaurant. Enjoy your life! LoL
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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Thanks from: ---> |
06-22-2018, 12:46 PM | #6 |
On the road to being a farker
Join Date: 09-16-14
Location: Kansas City
Name/Nickname : Big John
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If you're opening a restaurant without catering you are losing a ton of revenue that allows much better cost control. You know pretty much exactly how much food you will need. A successful restaurant can help drive catering sales.
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06-22-2018, 02:29 PM | #8 |
Full Fledged Farker
Join Date: 11-15-16
Location: Macon
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^^THIS. Sure, you can do well in the restaurant biz, but it takes a TON of work. That thread linked to earlier is a great read!! Cured me of ever wanting to open a BBQ joint hahaha.
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Why do people feel the need to list all their cookers in their signature? |
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Thanks from:---> |
06-22-2018, 04:08 PM | #9 |
is One Chatty Farker
Join Date: 09-13-16
Location: above knoxville Tn
Name/Nickname : Mike
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If I could knock 30 years off my age I'd go for it,I could work 20 hrs a day back then and that's what it takes is a lot of man hrs
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WeberPerformer,SpiritE310,Q1000,36"BlackstoneGriddle Masterbuilt electric smoker,PB AustinLX |
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Thanks from:---> |
06-22-2018, 06:40 PM | #10 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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I live out-of-state and commute to work in our family restaurant every week. I typically do 52+ hours in two full & two half days. An owner needs to be there every day, and preferably every hour. No one will look after the shop like a person who is financially invested. Foodservice is unlike any other business out there.
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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Thanks from: ---> |
06-22-2018, 06:59 PM | #11 |
Full Fledged Farker
Join Date: 02-17-15
Location: SW Louisiana
Name/Nickname : BishopofBBQ
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Roger That! Here's what I call it: Vend for Show. Cater for Dough!
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Cooking meat with fire from wood...what could be better! > Started with 22.5 WSM, then a 2nd one...then, a 22" Offset Stickburner > Commercial Dryer converted to Smoker > Huge Insulated Cabinet #WhoDat1 > Pitmaker.com Grillmeister, 24"x48" Charcoal Grill > Jambo Backyard Stickburner > Pitmaker.com Vault Insulated Vertical Reverse Flow Smoker @BishopofBBQ |
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Thanks from:---> |
06-23-2018, 09:31 AM | #12 |
Full Fledged Farker
Join Date: 01-01-11
Location: Was Gretna NE now Lincoln NE
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I believe one old saying is "the way to make a million in food service is to start with 2 million" Also, unless a good franchise set up, 98% will be closed within the first year.
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06-24-2018, 07:47 PM | #13 |
Full Fledged Farker
Join Date: 07-03-13
Location: St Paul, MN
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According to Forbes, only 17% fail in the first year. No worse than any other business start up.
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