Bamabuzzard
is Blowin Smoke!
A friend of mine (a fellow Q'er)is thinking about taking the leap and opening up a small BBQ joint (that will also offer catering/private parties etc down the road). He found a great deal on a building (lease) and is in a pretty good location.
Here's his plan and he asked me if I thought it was a good one. I gave him my opinion but I told him I'd ask the brethren as well because I know many on here are already in business.
-Keeping the menu relatively simple and small to begin with. He will only offer what he calls "Main BBQ items" to start. Pulled pork/Pulled Pork Sammies, pork ribs, and brisket (sliced, chopped and sammies). With bbq beans, potato salad & cole slaw as sides. Of course he will have drinks available.
*His reasoning behind this is that he wants to focus on quality rather than quantity. He knows a lot of BBQ places offer chicken, turkey, pulled pork/brisket baked potatoes, french fries etc. But he wants to be able to focus on doing the "main stuff" right and doing it very good. My opinion to him is that I thought it was a good idea but he better be sure what he's turning out is truly top notch because people today like "options". He needs to also consider that there will be a lot of people with families that come in and will more than likely have kids or a wife in the group that doesn't like "BBQ" and will want a hamburger, chicken fingers, or something like that. So take that into consideration.
- He wants to cook with all wood much like the Franklins and the Muellers of the world.
*He wants to do this because in his mind you cannot duplicate the flavor of Q cooked over all wood. I tend to agree but I also reminded him that this would probably increase his cost and also would require more attention and babysitting overnight cooks.
We discussed more but I'll limit it to this so it doesn't get too long. What are y'alls thoughts and suggestions? Thanks in advance and I will pass along the advice.
Here's his plan and he asked me if I thought it was a good one. I gave him my opinion but I told him I'd ask the brethren as well because I know many on here are already in business.
-Keeping the menu relatively simple and small to begin with. He will only offer what he calls "Main BBQ items" to start. Pulled pork/Pulled Pork Sammies, pork ribs, and brisket (sliced, chopped and sammies). With bbq beans, potato salad & cole slaw as sides. Of course he will have drinks available.
*His reasoning behind this is that he wants to focus on quality rather than quantity. He knows a lot of BBQ places offer chicken, turkey, pulled pork/brisket baked potatoes, french fries etc. But he wants to be able to focus on doing the "main stuff" right and doing it very good. My opinion to him is that I thought it was a good idea but he better be sure what he's turning out is truly top notch because people today like "options". He needs to also consider that there will be a lot of people with families that come in and will more than likely have kids or a wife in the group that doesn't like "BBQ" and will want a hamburger, chicken fingers, or something like that. So take that into consideration.
- He wants to cook with all wood much like the Franklins and the Muellers of the world.
*He wants to do this because in his mind you cannot duplicate the flavor of Q cooked over all wood. I tend to agree but I also reminded him that this would probably increase his cost and also would require more attention and babysitting overnight cooks.
We discussed more but I'll limit it to this so it doesn't get too long. What are y'alls thoughts and suggestions? Thanks in advance and I will pass along the advice.
