Good business model or not?

[KnucklHed BBQ]

I like the limited menu, I've always thought the same way - quality not quantity.
I'm also a big fan of telling folks "Sorry I ran out" rather than serving ribs that aren't quite there - there's something to be said about short supply of a product thats in demand - Tell folks they need to show up earlier to "get that item" - it can create a buzz that drives people to compete for an item. I'm not saying that you want to run out in the first 1/2 hour of lunch, but you want people to know that there's a chance they just might not get ribs if they show up late...

Some people look at running out as lost sales, I look at it as no lost profit from having to discard unsold product - THAT gets expensive.

Personally if fries are a real option I'd try to shoot for something more like a jo-jo instead of reg shoestring, it's gonna have more of a BBQ feel to it... They do have good margin, but are a pain to manage sometimes - if you're busy, you almost need to have 1 person just running the fryer in order to keep up.

And def chicken - better margin on it than beef. Anytime I do a public market I do drumsticks, they hold well, are nearly fall off the bone like folks like them and parents can almost always talk even the pickiest kid into eating one...

I'd either do half birds or drum/thigh quarters - "no ma'am, you cant just buy the breast"
minimize the prep that goes into them, that can eat up any profit you thought there might have been.

Best wishes to you!

 

[early mornin' smokin']

the running out thing is a fine line. I've found it really annoys most people. We really try our hardest to cook for the day properly, but usually do find ourselves running out of burnt ends almost daily. Still can't get a decent meat guy to get only brisket points.

 

[landarc]

People with families who don't like BBQ aren't going to BBQ places with the family...

I would tend to agree with this only to the extent that most people who show up at a BBQ place are looking for BBQ. But, what of the families and groups who might have come in, then decided not to, because one member doesn't want BBQ. You could lose 3 covers for the lack of a option for the non-BBQ eater.

It is a choice, to be sure. If there is no local competition, or he has BBQ that is regionally great, then who needs burgers or chicken for that matter. But, if like most restaurants, he has competition, and a limited market, then throwing a few options opens up more parties.

Flip side, you don't know until you run at it. As I mentioned, I learned from guys who ran BBQ joints, with limited menus and did just fine.

On the running out part, if I find that going to a place after 3 or 4 times they are closed, or out of food, I don't return. It's too much of a hassle for me to deal with going out, driving and then not getting the food.

 

[Bamabuzzard]

On the J&R wood fire smoker (the Little Red Smokehouse specifically), do these have to be attended at all times, such as overnight cooks? I never got to ask the cooks that cooked on them at the casino but it seemed they would put briskets in over night then come back the next morning and pull them off. I know these things are HIGHLY efficient and if I'm not mistaken they have a built in system to keep temps from dropping or spiking.

I would tend to agree with this only to the extent that most people who show up at a BBQ place are looking for BBQ. But, what of the families and groups who might have come in, then decided not to, because one member doesn't want BBQ. You could lose 3 covers for the lack of a option for the non-BBQ eater.

It is a choice, to be sure. If there is no local competition, or he has BBQ that is regionally great, then who needs burgers or chicken for that matter. But, if like most restaurants, he has competition, and a limited market, then throwing a few options opens up more parties.

Flip side, you don't know until you run at it. As I mentioned, I learned from guys who ran BBQ joints, with limited menus and did just fine.

On the running out part, if I find that going to a place after 3 or 4 times they are closed, or out of food, I don't return. It's too much of a hassle for me to deal with going out, driving and then not getting the food.

 

[landarc]

The Little Red Smokehouse is available with an electric assist that will turn it into an electric convection oven. That means you can cook with wood initially, then switch to electric, or some combination of those things. The convection feature also means faster and more even cooking.

I would note, that the fireboxes on units such as J&R and Burleys are refractory lined and insulated, so the fires can burn a long time, there is an assist ventilation system that feeds or starved the fire to manage long burn times using a thermostat. Combined with the electric assist, very similar to a Southern Pride, except, no gas.

 

[Bamabuzzard]

Yeah, that's what I thought. I recommended The Little Red Smokehouse to my buddy because he wants to cook with all wood and I thought TLRS would give him that option. Because I knew the one the guys at the casino cooked on used all wood and when they had to do over night cooks they had a feature that would allow them to leave yet still cook with wood.

The Little Red Smokehouse is available with an electric assist that will turn it into an electric convection oven. That means you can cook with wood initially, then switch to electric, or some combination of those things. The convection feature also means faster and more even cooking.

I would note, that the fireboxes on units such as J&R and Burleys are refractory lined and insulated, so the fires can burn a long time, there is an assist ventilation system that feeds or starved the fire to manage long burn times using a thermostat. Combined with the electric assist, very similar to a Southern Pride, except, no gas.

 

[Bols]

Have a business plan, know your food costs. He should expect to do lots of self promotion. I think a place can really stand out when they make all their own sides. Good luck to him.