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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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05-18-2013, 09:26 AM | #46 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Wishing you the best of luck, although in reality very little luck is involved.
My best advice: Be prepared invest your heart, soul and time for the life of the business. The food service biz is just that way. DON'T compromise on the quality of your product OR service for any reason. Serve a quality product at a fair price always with a smile, and you'll do great. As for working with "employees", set the standards high and make sure they are clearly understood. Make sure they understand that the better the business does, the better they will do. You don't want to be a tyrant, but fair and strict, and make sure they understand why things are done the way are. Probably nothing here you didn't already know, so I'm done bloviating. Best wishes for your success! KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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05-18-2013, 09:33 AM | #47 |
Found some matches.
Join Date: 04-10-13
Location: amsterdam
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Respect!
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05-18-2013, 09:47 AM | #48 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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Kudos to you for having the balls to take on such a venture. Let me know when you open up and I'll ride out there. I got family in Hillsdale area and in Jonesville so I'm out that way pretty often. Good Luck!
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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05-18-2013, 09:57 AM | #49 |
Full Fledged Farker
Join Date: 06-24-12
Location: Italy
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Congratulations and GOOD LUCK!!!
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GIANNI. OTS 22.5"+Slower+Pizza.mod, WGA+WSA+WKA.mod, Compact47+Smoker.mod+Pizza.mod |
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05-18-2013, 10:38 AM | #50 |
is one Smokin' Farker
Join Date: 05-09-11
Location: Moville Iowa
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Congrats, and good luck with your business. Let me know when you open, maybe shoot be a private message. We make it over to MI. at least one time per year on a motorcycle trip and would love to stop in for some good eats.
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BWS Fatboy |
1 members found this post helpful. |
05-18-2013, 10:47 AM | #51 |
somebody shut me the fark up.
Join Date: 04-29-12
Location: Tulsa
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I hope you sell all you smoke and smoke all you want to sell for the day!
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Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…) |
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05-18-2013, 11:00 AM | #52 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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Hey Marubozo
I have some real life experience from the supply side of the restaurant industry. I spent a short time working in a restaurant kitchen in the late 70's. Then spent the next 30 years at a restaurant equipment dealership. I can't tell you how many times I have sat across the table from a person with no restaurant experience as they shared their dream of opening a restaurant. The vast majority had no idea what they were up against in pursuing their dream. That being said from what I have read you seam to have a firm grip on reality and a good plan for success. "Meet the health inspector at the building you're considering and walk through it with them before you even consider making an offer. Finally, money. Come to the table with some money and don't go into unnecessary debt. " This is great insight and it seems so basic but you wouldn't believe how many people never consider doing it. Some forget about the cost of inventory. Food and liquor provers don't sell on credit. Lots are not prepared for the amount of attention a new restaurant gets when they first open. They will advertise the crap out of their opening and simply can't handle the crush of people who want to try "the new restaurant". They make lots of mistakes because everyone is trying to learn the new system which will inevitable need to be streamlined over time. You know all the clichés about first impressions and it is especially true in the restaurant business. If someone has a good experience they will tell two people, if they have a bad one they will tell ten. Anyway it looks like you are going in with realistic expectations and a good plan. I wish you the best and will be following your progress.
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[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser |
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05-18-2013, 11:14 AM | #53 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Good to see you found a place. I guess my info wasn't too helpful, you are still opening a place. Do you have an opening date in mind? Now I have to make a road trip, because I feel responsible.
You will be surprised how useful the walk-ins will be. I wish we had started with at least a walk-in cooler. You still have my number and email address, keep in touch.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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05-18-2013, 11:35 AM | #54 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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HECK yeah and congrats/good luck! "Moinks Q-Joint"?
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Kettleheads Anonymous Charter Member |
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05-18-2013, 11:36 AM | #55 | |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Quote:
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05-18-2013, 12:13 PM | #56 |
Full Fledged Farker
Join Date: 01-24-13
Location: Virginia Beach, VA
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Good luck to you. I look forward to seeing the progress posted
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05-18-2013, 01:31 PM | #57 |
Got rid of the matchlight.
Join Date: 05-13-13
Location: Batesville, IN
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05-18-2013, 01:51 PM | #58 |
Knows what a fatty is.
Join Date: 07-11-12
Location: Ashford, Kent, England
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I thought that I was reading about myself when you opened this tread. In blighty we are limited to BBQ joints and ture American BBQ is the new cup cake craze overhere. I have been thinking in opening my own place and found your original post very informative. I've found the location but the property is the problem. As a trucker the dream is still a dream, but I very much look forward in reading your progress. Good luck fella.
Invicta Q. |
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05-18-2013, 02:25 PM | #59 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Soft opening, will save your butt. Get you staff in, and do a soft opening with friendlies, gets a lot of bugs to show early, so you can fix things while moving to grand opening.
Do not underestimate the value of a larger than you think you need kitchen and the coolers. That is a good thing.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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05-18-2013, 02:28 PM | #60 | |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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Quote:
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[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser |
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