Sean "Puffy" Coals
is one Smokin' Farker
- Joined
- Mar 29, 2010
- Location
- Buffalo, NY
Alright, so I work with a couple guys who have a ton of experience in the restaurant management business. We were talking the one day about our disdain for working in a retail grocery store and all the BS we have to deal with from all sides and we came to the realization that our employment situations aren't going to get any better unless we are the ones in charge.
We decided that opening a food truck would be a good entry point into owning our own brick & mortar restaurant some day.
The basis for the menu is going to be my BBQ, which everyone raves about at work, but done in a unique way.
My question is- how do you make money selling food that takes 8+ hrs to cook and shrinks to 50% of it's uncooked weight?
I know there are quite a few Brethren who own restaurants and trucks, so any info/advice/tips would be greatly appreciated.
Thanks in advance!
We decided that opening a food truck would be a good entry point into owning our own brick & mortar restaurant some day.
The basis for the menu is going to be my BBQ, which everyone raves about at work, but done in a unique way.
My question is- how do you make money selling food that takes 8+ hrs to cook and shrinks to 50% of it's uncooked weight?
I know there are quite a few Brethren who own restaurants and trucks, so any info/advice/tips would be greatly appreciated.
Thanks in advance!