The Dream

[Dano]

Ive been browsing the ring for a while now, and finally decided to join. Lots of good info! Im 28 and have been working at the same job for almost 8 years. Anyways, Im thinking of taking the plunge.... pulling my retirement and going head first into the business! Theres a place outfitted with everything you need for a bbq joint, which went under due to the family running it having lots of family problems (divorce, arrest, drugs), that is being leased. I know there are several people here with their own restaurant so obviously Im going to have a few questions. Here is what I know of the place so far....

Lease is 4k a month

The only other bbq place in this town is Bill Millers, which I agree with someone else here that it is horrible for bbq but has good fried chicken lol

It is 6500 square feet

I dont know anything about the convection ovens yet... Im going to look at the place on monday... Im betting they are the kind with a heating element that you can add wood to

I have someone on board with me that has 5 years experience in managing a restaurant. They agreed that the biggest help is the relationship with the food supplier. In this area it would most likely be sysco.

The restaurant is on a major highway where a hospital is being built about one block away.

I firmly believe there is no way this place couldnt be successful. It always looked busy and I think the family issues is what did them in.

I never ate there myself, but always heard good things about them. Being from Luling, I have always been partial to City Market!

Im hoping to introduce south central texans to pulled pork and coleslaw! Of course there will be brisket, ribs and sausage as well but there are a lot of texans in this area that dont associate pulled pork when they think of bbq.


Anyways... thats kind of where my plans are. I would love to hear some feeback, questions, advice, anything really!

[Harry Nutczak]

Hang on to your money for right now, If you really want to see what restaurant life is really like, take a few weeks off and work at a restaurant before spending a single dime.

Consider this, for every $1.00 that gets put in the cash register, you may get to keep somewhere between 4-7 cents as profit.
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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!

[reaganm08]

Dano,

Most people who open a restaurant don't understand the time and energy it takes to operate one. At 6000+ sqft that sounds like a lot to take on. Do you have a family?, if so you need to prepare them for not seeing you very often, at least for the first year or so.

Do you have a business plan or any ideas of a menu or concept?

You mentioned Sysco only, my advice..shop all of them. Get the best pricing you can If you stick to one vendor they tend to take advantage of you. They will act like your best buddy, but trust me they will get you where they can. Watch your invoices!!

Make sure you have enough operating cash for at least 3 months (or more) in the bank. If you start out slow and bills need to be paid you'll have it.

Harry is right, try to find a job for now in a restaurant (preferably a BBQ rest)and see if you think it is something that fit's you.

Not trying to burst your bubble here Dano, it can be rewarding, but it takes a lot of work.

I have built, designed, operated and managed many restaurants in my time so I have been in the trenches and seen the good, bad , and ugly. I am currently in the BBQ business, if you like I can give you my personal e-mail if you have any questions, advice, etc.

Stu

[Dano]

Thanks for the responses.

I dont have a family that depends on me to feed and house them. Yes I do have a menu/business plan.

And yes, I had planned to save enough money to cover bills for a few months.

Yes I have worked in a restaurant, which has totally turned me off to serving anything deep fried!

Stu, shoot me a pm with your email if you dont mind some questions.

thanks

[Pit Boss]

[SugarMedia]

I would recommend working out a very favorable deal with the owner of the building. Can you get him to give you 10-12 months of free rent?

[gatorgrillin]

Dano,
Harry is correct with his profit number. I have a 64 seat place that does BBQ as well as cafe fair. Tough to see $36K a month go to bills/labor and almost nothing go to me. Lots to figure into when trying to project profit Dano.
As the economy gets worse "most" restaurants in the food industry have seen a drop in numbers. Alot of the mom and pops are just trying to hold on until this thing passes. You might just hang on to what you have and wait it out until the economy gets better. if now,email me and I will help all I can. Good luck and have fun
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sales@smokeyjcafe.com

[Wild West BBQ]

Somtimes to it's better to start out small you won't do as much business but the profit margin is a lot higher you don't have to deal with as much staff and you can build up a very loyal costumer base.. that will follow you when you grow bigger