Weekend takeout

Blue Line Barbecue · Newbie Joined: 09 Feb 2007 Posts: 85 Location: Purcell,Ok

I hope this is the right place to put this. I am looking into a weekend only takeout place only. I have a chance to cook on the weekend at a local convince/gas station. There is a commercial kitchen already in the station so I would only need my smoker and food of course. The owners want no money up front or rent. They want me to try it to see if it takes off before monies are talked about. So has anyone done a weekend only business and is it worth it?
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Johnny V · Posted: Jan 25 2009 Post subject:

Man you better get it on paper because that sounds like a gold mine that I wouldn't want to share if I owned the station! Very Happy

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low n slow · Newbie Joined: 13 Jan 2009 Posts: 57

sure does sound like a gold mine! I would try it out for sure.

Pit Boss · Posted: Jan 25 2009 Post subject:

Get it in writing, get it in writing, get it in writing.

The idea sounds like a good one. Even if you're starting off "for free" with no money or rent going to the station owners, you still need a contract stating that fact. I would think the contract should list the time period w/o rent, an exit strategy before the rental period starts, the rent, and an exit strategy after the rental period starts.

Other than having a solid contract in place I think you have a decent opportunity here. As long as the station is in a good area and has adequate facilities I would go for it. You really don't have anything to lose by trying (except for a bit of equipment if needed).

Good luck.
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Tater_68 · Posted: Jan 25 2009 Post subject:

Sounds like a good chance to make some coin, that contract thing would be wise just to cover your six. And welcome to the forum I see you are a brother LEO.
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T00lman · Posted: Jan 26 2009 Post subject:

THERE IS NOTHING IN LIFE FREE

THERE IS NOTHING I MEAN NOTHING IN BUSINESS FREE IF IT SOUNDS TO GOOD TO BE TRUE WELL YOU KNOW Exclamation

I,m not trying to be a killjoy just cover your backside get it in writing and go out and knock em out hope all works out .
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Harry Nutczak · Posted: Jan 26 2009 Post subject:

My main concerns are the "Only 2 days a week" part.

It is much easier to operate a busy restaurant than it is to operate slow one.
With having 5 days a week downtime, You would need to sell-out on everything on the second day so you would not lose your ass in outrageous food-cost's.

If you advertised your business as "Open until we sell out" very vigorously and your customers understand that concept. I might see it being a money maker.

If you had leftover meat, beans or slaw, or any other side item. you would need to either give it away or throw it out at the end of the 2nd day becuase you couldn't properly hold that food until the next weekend.

If BBQ is a highly sought after item in your area you stand a chance to make some decent money, and with that chance is failure peeking around the corner.

How much of a gambling man are you?
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Pit Boss · Posted: Jan 26 2009 Post subject:

I actually know of a few (could probably count them on one hand) places that are only open 2-3 days a week. Not everyone needs a 300+ seat restaurant with full bar. It's just bbq for goodness sake. Some bbq men are just simple, plain folk.

It is, however, true that planning for that 2nd day is crucial. Most of the 2-3 day establishments that I know run on the "...until sold out" mantra. Heck, I even know of a couple 6 day/week places that do the same thing. I've even known one place that was open on just Saturdays. So you see...it CAN be done...and very effectively I might add. It just takes planning and good execution.

Some of the places I know that are open 2-3 days have been around for years (or decades). At least one that I know of (open for 3 days/week) is under two years old and does very well. So, the new guys can jump in the market with success. Actually, the new guys (two 60-70 something year olds) cook three whole hogs every Wednesday night. They serve one "fresh" on Thursday and reaheat one on the subsequent two days. They sell until their hog is gone...it's a good setup. I never went on Thursday when I knew the hog was fresh from the cooker. I always went on Saturday when it was then three days old. You would have never guessed it was reheated...even if you knew their technique as I did.

To each their own...but if "I" had the opportunity to open up something rent free, I'd be all over it.

Good luck.
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Blue Line Barbecue · Newbie Joined: 09 Feb 2007 Posts: 85 Location: Purcell,Ok

Whats brother, pm me and I will send you some info on some free LEO training coming up I am putting on. Thanks for the reply I could use all the help given.

Wild West BBQ · Posted: Jan 27 2009 Post subject:

Start out in the parking lot if you can sell bbq sandwichs and sides when you run out you run out . no obligations no contracts. go home and next week bring a little more with you. sellout again you'll know what to do.
Going inside changes eveything

Blue Line Barbecue · Newbie Joined: 09 Feb 2007 Posts: 85 Location: Purcell,Ok

So what changes ? I plan on selling ribs,pulled pork, brisket, Sides will be fries,beens and cole slaw.I know it sounds like a lot but I hate to just sell meat.
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Wild West BBQ · Posted: Jan 27 2009 Post subject:

I guess depending on how your set up inside it sounds like a great idea. I was thinking of carrying all that food into and out of someone elses place the mess, the clean up, the smoker and it's location and being obligated to do things there way.

Jerk Pit Master · Posted: Jan 29 2009 Post subject:

Sounds like a no-brainer and no more risky than a Farmers' Market or Flea Market. Adding Saturday only catering to the mix will help too.

Good luck!

Blue Line Barbecue · Newbie Joined: 09 Feb 2007 Posts: 85 Location: Purcell,Ok

Well I talked with HD here and the only thing I need to do to start up is get my smoker enclosed. I not sure how I am going to do this any ideas ?
I don't want to leave the smoked at the business during the week.I am at a stand still for now.
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Vertical Smoker.

Pit Boss · Posted: Jan 31 2009 Post subject:

Is there a spot onsite that you could build a "pit room"? If there is, build one that has a roll-up garage door. Then you can pull your pit away when you want.
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