Another record Father's Day!

qfanatic01 · Posted: Jun 17 2014 Post subject: Another record Father's Day!

Father's Day has always been our busiest day of the year in the restaurant and the week has also been the busiest with the peak of grad party season and the wedding or two. We beat our restaurant sales by over 18%. We didn't have a phone person for the second 1/2 and so we only managed to grab probably less than half the phone orders we may have been able to in the dinner hours. The kitchen was already crushed anyway, so the wait and the rib shortages probably would have kept things close to the same. Essentially the kitchen couldn't have done much more with the food and staff available. Our smokers were filled up with extra meats and I had a hard time keeping up with ribs. I should have started out with another case of spare and we had just enough back to cook, but one came in out of date and we couldn't use it and there was no more to be had on Sunday, we tried, as a result we had spot shortages. We could only cook so far a head because my holding space was being used to staging caterings too. We really got killed with huge call in take out orders early as well. We will make adjustments again next year to keep the trend going. I have a nice big cooler and I still had it packed to the ceiling with the 30 parties we catered over the weekend. I dread June, but the cash flow saved our business in the beginning and has paid for our growth ever since. It rained all weekend and we still made hay.

I worked over 100 hours last week, 4 20s in a row including running the line ALL day Sunday after doing prep most of the night. Took Monday off to do paper work and go fishing with my kids for a couple of hours. Two more weeks of June, July 4th weekend then 4 days off! I haven't had a whole day off since December. Who wants to own a restaurant??? It's 3am Tuesday and it's time to get briskets and spare ribs in for lunch today. Another week at the smoke house. I hope everyone else is doing well.

Oh, it was nice to see Camdentom at Restaurant depot last Thursday, I think it was. He said he is getting through the learning curve and getting control of the controllables. Good to hear!
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The lessons are in the customer's criticism. They aren't always right. The rewards are their satisfaction.

Harry Nutczak · Posted: Jun 17 2014 Post subject:

congrats,

Sunday was busy,

Have you tried that source for brisket points yet? I hope to get a few cases of points in this week, I am now blowing through point at a 2-1 ratio over flats due to a few specialty sandwiches that got too popular.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

Louie · Posted: Jun 18 2014 Post subject:

Congrats... we took Fathers day off.. and we intend to take Sunday's off too, just need a decent day off. I know it's a busy day but to heck with it!!
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From vending to Brick & Mortar

qfanatic01 · Posted: Jun 18 2014 Post subject:

Louie · Posted: Jun 18 2014 Post subject:

I hear ya, there's really no day off when you factor in the cleaning, prep etc..etc.. But Sunday's we just walk away from it or at least try to..
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From vending to Brick & Mortar

kurtsara · Posted: Jun 18 2014 Post subject:

Harry Nutczak · Posted: Jun 19 2014 Post subject:

Bbq Bubba · Posted: Jun 24 2014 Post subject:

Why arent you cooking ahead so you have product to serve ALL day instead of running out?

Too much screwing around to make Burnt Ends?
Your customers probably wouldn't know what they were anyways.
Rolling Eyes

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2013 BBQ Person of the Year
Pitmaster at Lockharts BBQ in Royal Oak Mi.
I cook the best brisket north of Dallas.
Northern midwest director for Operation BBQ Relief

Louie · Posted: Jun 24 2014 Post subject:

Harry Nutczak · Posted: Jun 25 2014 Post subject: