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The Smoke Ring Forum Index
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  Topic: Getting my boy (the little Hog Boss)
Poppa's PTL Club

Replies: 5
Views: 1318

PostForum: Off Topic   Posted: Tue Jan 20 15 11:32 am   Subject: Getting my boy (the little Hog Boss)
I am in China now waiting on our adopted son's visa from the consulate. Keep us in your prayers as we get ready to come home on Thursday
  Topic: Has anyone every heard of this guy/company?
Poppa's PTL Club

Replies: 13
Views: 13255

PostForum: Commercial BBQ   Posted: Sun Aug 31 14 11:59 pm   Subject: Has anyone every heard of this guy/company?
What does it tell you about his prowess that when you do an internet search about a PR guy, this thread is what you find.

I have zero years in the PR business, but 46 very successful years in the & ...
  Topic: Other restaurants trying to poach employees?
Poppa's PTL Club

Replies: 11
Views: 2738

PostForum: Commercial BBQ   Posted: Thu Aug 14 14 2:51 am   Subject: Other restaurants trying to poach employees?

You are the one not understanding exactly what happened, or the reason why it was done.

This was nothing but a blatant, malicious act. And that is why I reacted the way I did. Maybe you failed t ...
  Topic: Other restaurants trying to poach employees?
Poppa's PTL Club

Replies: 11
Views: 2738

PostForum: Commercial BBQ   Posted: Wed Aug 13 14 6:00 pm   Subject: Other restaurants trying to poach employees?
As soon as I get done here for the night, I am going to pay this wannabe poacher a little visit. And if he can come up with a valid reason why he should not get a black-eye, broken jaw, and fractured ...
  Topic: Market Value of a Restaurant
Poppa's PTL Club

Replies: 18
Views: 6518

PostForum: Commercial BBQ   Posted: Wed Aug 13 14 5:44 pm   Subject: Market Value of a Restaurant
Moonie and I talked about a partnership about 4 years ago. It was easy to see after not all that much conversation that we had two very different visions in mind: he an East TX BBQ joint and me a BBQ ...
  Topic: anyone serving their competition recipe?
Poppa's PTL Club

Replies: 20
Views: 3605

PostForum: Commercial BBQ   Posted: Mon Mar 31 14 7:42 pm   Subject: anyone serving their competition recipe?
Because at a KCBS competition pleasing yourself, may get yourself a call, but pleasing the judges will got you much more...You can please yourself all day long, but until you develop the flavor that p ...
  Topic: Pork butt prices heading towards $2/LB
Poppa's PTL Club

Replies: 41
Views: 8229

PostForum: Commercial BBQ   Posted: Mon Mar 31 14 7:11 pm   Subject: Pork butt prices heading towards $2/LB

I already have people freaking out at $10.50/LB for pulled pork,

When I opened in 2012, I set pricing a little high at $10.99/lb to avoid having to raise prices (and also to seem like a great guy ...
  Topic: Pork butt prices heading towards $2/LB
Poppa's PTL Club

Replies: 41
Views: 8229

PostForum: Commercial BBQ   Posted: Wed Mar 26 14 6:14 pm   Subject: Pork butt prices heading towards $2/LB
We see prices rise, and there are reasons for it. But when the market can reflect lower pricing, that never seems to happen as fast as the rise

That's natural and if you will examine yourself, you ...
  Topic: Restaurant managers
Poppa's PTL Club

Replies: 7
Views: 2205

PostForum: Commercial BBQ   Posted: Wed Mar 26 14 5:36 pm   Subject: Restaurant managers
if you going to grow your business beyond what you do hands on every day you need to learn to delegate and manage rather than just do it yourself. Without that there is no easy way to get beyond your ...
  Topic: Would you purposely alienate customers?
Poppa's PTL Club

Replies: 13
Views: 2881

PostForum: Commercial BBQ   Posted: Wed Mar 26 14 5:29 pm   Subject: Would you purposely alienate customers?
Harry's point is that purposely insulting a certain set of potential customers in the age of social media is bad, bad business. Pretty much a no-brainer
  Topic: Ghost pepper powder conversions
Poppa's PTL Club

Replies: 1
Views: 733

PostForum: Commercial BBQ   Posted: Thu Mar 06 14 8:26 pm   Subject: Ghost pepper powder conversions
Ok, we created a very popular "Stupid Hot" BBQ sauce using fresh ghost peppers and now, of course, fresh peppers aren't available. I ordered some ridiculously expensive ghost pepper powder, ...
  Topic: Your biggest mistake or would have done differently?
Poppa's PTL Club

Replies: 20
Views: 9321

PostForum: Commercial BBQ   Posted: Thu Mar 06 14 8:19 pm   Subject: Your biggest mistake or would have done differently?
A few thoughts:
-No matter how much horizontal prep space you have, it isn't enough.

-Never trust an employee, even family members. Have a cash management plan in place before cash starts chang ...
  Topic: Who's using Propane for fuel?
Poppa's PTL Club

Replies: 30
Views: 5710

PostForum: Commercial BBQ   Posted: Mon Feb 03 14 10:13 pm   Subject: Who's using Propane for fuel?
What you describe are normal and completely defensible price reactions to temporary spikes in demand. The price adjusts to the level of demand in the market. If you don't like the price, don't buy i ...
  Topic: Who's using Propane for fuel?
Poppa's PTL Club

Replies: 30
Views: 5710

PostForum: Commercial BBQ   Posted: Wed Jan 29 14 8:40 pm   Subject: Who's using Propane for fuel?
Gotta disagree about it being supply and demand, more like price gouging to me. As you say the supply is plentiful, so its more taking advantage of a particular crisis or pattern in weather than havi ...
  Topic: How did you choose a name?
Poppa's PTL Club

Replies: 33
Views: 5275

PostForum: Commercial BBQ   Posted: Wed Dec 11 13 8:13 am   Subject: How did you choose a name?
A few important considerations:

The website availability is very important. It wouldn't hurt to spend a few bucks just to reserve every available domain for every name you think of just in case on ...
  Topic: I know a chef looking for work in Charlotte
Poppa's PTL Club

Replies: 1
Views: 757

PostForum: Commercial BBQ   Posted: Mon Sep 30 13 2:20 am   Subject: I know a chef looking for work in Charlotte
I've had a culinary school graduate working for me down here in Atlanta for the last few months, but he's looking to move to Charlotte where he has family. I really hate losing him, he's been a hard ...
  Topic: Adding more chips to a Southern Pride SC200
Poppa's PTL Club

Replies: 7
Views: 2344

PostForum: Commercial BBQ   Posted: Wed Jul 17 13 5:26 pm   Subject: Adding more chips to a Southern Pride SC200
Not a problem whatsoever, just takes a litle more expense and effort. Buy a second chip box and replace the box with the other one with fresh chips every hour. Easy peasy
  Topic: Serving size for brisket sammies
Poppa's PTL Club

Replies: 13
Views: 4948

PostForum: Commercial BBQ   Posted: Tue May 21 13 10:26 pm   Subject: Serving size for brisket sammies
I sell brisket in 1/4 lb regular sandwiches and 6-7 oz "jumbo" size and don't get any complaints. I cook only full packers and get them at around $2.20/lb (flats only are more than $4/lb). ...
  Topic: Where to find cure?
Poppa's PTL Club

Replies: 2
Views: 3023

PostForum: Cured Meat Recipes   Posted: Tue Apr 09 13 3:12 am   Subject: Where to find cure?
Don't know about anybody else, but I had a devil of a time finding cure (not in any local grocers, restaurant supply houses, butchers, etc). I know you can get it online, but I only wanted a small am ...
  Topic: To deep fry or not to deep fry...
Poppa's PTL Club

Replies: 33
Views: 8204

PostForum: Commercial BBQ   Posted: Tue Mar 12 13 10:19 am   Subject: To deep fry or not to deep fry...
Get a few requests, but we offer enough other sides that its not a problem. We offer an oven baked wedge that sells pretty well.
 
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