GrillsGoneWild
is one Smokin' Farker
Have you figured up the amount of sales you will need per day/week/month just to make the bills and what your food costs are going to be to meet that?
Have you figured up the amount of sales you will need per day/week/month just to make the bills and what your food costs are going to be to meet that?
Just remember #1 thing is taking care of your guest, go above an beyond. You need to not be afraid to lose money at first. over staff. Never should someone walk in on a tuesday lunch and because you were afraid it was going to be slow and only have one server and a cook on and a you are suddenly busy and under staffed, that is a killer. If you mess up a order fix it 3 fold, comp it, and give them a gift cert. You or your managers should talk to ever single guest that comes in and get to know them. Treat every guest like a regular. And finally last bit of advice is to get involved in the community. I have been in this business a long time and it is usually not the food that makes or breaks a new place, it is the service and the over all exeprience.
Good luck, can not wait to see how it goes!! Maybe start a franchise and come to Maryland!
I did. That was my first plan of attack, but that got shot down quickly. In this area the only city that could support a truck full time would be the immediate South Bend, IN area. Only problem is they don't allow food trucks. So, getting outside of that area there's very little other than a lot of rural and small towns with just a few thousand people.
Just across the border here in Michigan where they are allowed, there's nothing to support a full time truck business, but there's one or two people who set up from time to time on weekends in the summer, but that's about it.
After thinking about it I actually preferred a physical location because investing in real estate is another thing I deal in, so aside from the business itself I know it may also turn out to be a reasonable investment given where we are in the current real estate market. Not counting on it by any means, but at least having some equity into it in the event things turn south means less of a financial hit if I have to get out. And if things go at least well enough to keep the doors open, then having the the 5 year note paid off would not only be great for cash flow, but hopefully by then some improvement in real estate could make for a bigger payday down the road.
Looking forward to your opening. I'm just up the road from you in St. Joseph. Are you located east or west of old U.S. 31 (llth St.)?
I work in the same building as my city's sanitarian. Getting Servsafe certified is something to think about. It tends to make health inspectors think you know what you're doing. Cleanliness is paramount in the food business. The stuff he tells me about just makes me want to shake my head sometimes.
Learn the FDA Food Code as well. Read the book and know what it says. Other than that, best of luck to you!! I'd stop by, but I'm in Iowa.
https://www.servsafe.com/home
just remember #1 thing is taking care of your guest, go above an beyond. You need to not be afraid to lose money at first. Over staff. Never should someone walk in on a tuesday lunch and because you were afraid it was going to be slow and only have one server and a cook on and a you are suddenly busy and under staffed, that is a killer. If you mess up a order fix it 3 fold, comp it, and give them a gift cert. You or your managers should talk to ever single guest that comes in and get to know them. Treat every guest like a regular. And finally last bit of advice is to get involved in the community. I have been in this business a long time and it is usually not the food that makes or breaks a new place, it is the service and the over all exeprience.
Good luck, can not wait to see how it goes!! Maybe start a franchise and come to maryland!
agree, agree, agree agree!!!!!!!!!!!!
.....The building isn't what sells BBQ, it is the service and food.