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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-14-2019, 07:38 PM   #91
PC Smoker
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Originally Posted by kurtsara View Post
what job did you quit?
I am a unit director (General Manager) with Bojangles
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Old 05-14-2019, 07:40 PM   #92
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Originally Posted by mchar69 View Post
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!
DT was not something I was sold on but considering on adding down the road depending on demand. Again, wouldn't be for several months if I did it at all.
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Old 05-14-2019, 07:46 PM   #93
mchar69
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I would be salivating, chomping on the bit.
ALL of us are behind you 100%!
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Old 05-15-2019, 01:07 AM   #94
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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.
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Old 05-15-2019, 08:35 AM   #95
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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.
This was my EXACT experience with opening a BBQ food trailer....holy crap the amount of inspectors who had their own personal opinions on what the the food code SHOULD BE (as it relates to food trucks) was unreal. Every single time I modified my trailer for what they told me to do, I had to make more changes when the next person showed up. As you said the trades workers care very little about the quality of their work as well...frustration beyond all belief! What was supposed to be a 3-4 week build for the trailer turned into over 2 months, and everything was done extremely poorly.
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Old 05-15-2019, 09:59 AM   #96
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I'm excited for you! Appreciate you letting us take the ride with you.
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Old 05-15-2019, 01:27 PM   #97
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This is just a FUN read. We are pulling for you!!

rb
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Old 05-15-2019, 07:02 PM   #98
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Quote:
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I am a unit director (General Manager) with Bojangles
Well, it's good that you've got management experience and as such now it's YOUR money, you'll be sharp on staff, food quality, and most importantly... the finances.

This is honestly what kept me out of the game. When I looked at all the stuff involved with running a restaurant of any kind I realised I just didn't have the skills apart from BBQ'ing... and that just won't cut it.

So many people get into the business and don't realise its a business. Then there goes the 401K while they try and survive and staff take advantage of them etc.

I'm really looking forward to your success.
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Old 05-15-2019, 09:49 PM   #99
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Haha I actually really like this idea!! How do we make this happen?

I have 3 different styles of Louisiana plates I could send. One is a LA. Boat Trailer plate. It's just expired plates. I just happened to keep them from vehicles I've sold over the years. Would be cool to have a plate from every state. I will be glad to send them to you when your ready to open.


Some other Brethren may have some too. A good old Texas black and white plate would look good too.
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Old 05-15-2019, 10:02 PM   #100
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Originally Posted by PC Smoker View Post
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?

I'm a 40 year long (now retired) HVAC and Building Control guy. Let me know if I can help with any Heating, Venting (like hood fans) or A/C questions you may have. If I don't have the answer, I know folks who do.

Just want to see your Business take off.
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Old 05-16-2019, 01:08 AM   #101
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Just read this thread. Good luck to you! I like Wilmington and will stop in my next visit! Sounds like you know what your doing and that means everything.
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Old 05-16-2019, 07:31 AM   #102
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I think I have an Ohio plate I can send, if you don't mind it being a vanity plate.
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Old 05-16-2019, 12:03 PM   #103
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I can bring a Texas and a Florida plate when I visit. I'll be up there for two weeks again in July and then again for Thanksgiving.
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Old 05-17-2019, 08:40 AM   #104
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I travel to Wilm often, will be there in a couple of days, when you are up and running I will bring some folks in for a meal. Good luck

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Old 05-18-2019, 06:22 AM   #105
kynmo2010
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Best of luck!! Smoke on!
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