Well, I gone and done it...

Pit Boss · Posted: Mar 27 2009 Post subject: Well, I gone and done it...

Ordered my CTO this morning...supposed to take possession of the property next week. Am I a fool or what?
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SoEzzy · Posted: Mar 27 2009 Post subject:

Nope not a fool...well I hope you're not a fool.

If Harry's right and any moron can make a living catering, I wonder what word he'll choose for restaurant owner operators? Wink

Good luck, update us please when you find time!
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Here's a change Robert.

I still work here!

Herman · Posted: Mar 28 2009 Post subject:

Good Luck Jay
with your background in the restaurant business I am sure you have done your homework before pulling the trigger so u will be fine

Herman

CarolinaQ · BBQ Fan Joined: 21 Sep 2006 Posts: 268 Location: WNC

Jay,

I'm feeling the urge to make my annual trip to the Isle of Palms. Get er smoking and I'll stop by and write a huge review on how great your que was! I'll take a nice heaping of pork, brisket and ribs, some beans, a litte slaw (sweet slaw that is) and some sweet tea!

Can you handle that order?

I like the CTO. I've cooked on one for comps before. nice litte units and OH is a great company!

Best of luck and keep us posted (with photos of course)!
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Pit Boss · Posted: Mar 28 2009 Post subject:

Thanks SoEzzy, Mr. Herman, & CarolinaQ.

I've used OH pits before. That past experience along with the size and price of the CTO really helped me make my decision to go with OH fairly easy.

Mr. Herman, I have worn the keys off of my calculator. I'll be in an area that's ever so slightly out of the way, but there isn't any competition that I feel is too close for comfort.

For the time being I am leasing. I have a 12 month lease with an option to buy (purchase price and/or owner financing already worked out and in the contract). The lease gives me an exit plan and I'll have 10 months to make my decision.

The place is very small with less than 1,000 square feet. The dining room will only seat 15-20 and I'll have a couple of picnic tabels outside. I hope to have a very good take-out business! I plan on having only 1 employee on the clock at any given time. I'll be doing ALL the prep and cooking. Plans are to run out of as much food as possible every single day. I would like to start every day with fresh product. My prices should be extremely reasonable. I have worked up a tenative menu and used my past experience to figure my prices. I'll finalize those prices when I speak to some vendors. One thing I'll be doing different is to have all my menu prices already figured with tax. The price you see in print is the total that you will owe at the register. All prices will be even dollar amounts or fifty cents.

The building was previously another bbq joint so it's already set up for what I need. I'll only have to make minor changes. This is going to be a real joint...a joint on a budget! I'm not going to break the bank on this place.

This is going to be an adventure for sure.

CarolinaQ, hit me up if you head to IOP.

Jay
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Somewhere in Kenya...a village is missing their idiot.

corndog · Posted: Mar 28 2009 Post subject:

Jay, good luck in your adventure, as I will be living vicarously through you. A buddy and I were talking about having a set up just like what you are talking about today as a matter of fact...So it sounds pretty cool. I should be down your way in June for a class, so Iwill give you a call for a beer or twelve....
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Kevin "Corndog" Cameron

Dang it boy, that's some mighty fine eatin'!!!!

BBQMAN · Posted: Mar 28 2009 Post subject:

Very cool Jay, best of luck to you!

How about some pictures of your new "joint"?

How much was the lease for a small establishement located "slightly out of the way", and what exactly does that mean?

How will people find you, and what do you plan on doing for advertising?

How about posting that menu?

What happened to the previous owner?
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BBQMAN · Posted: Mar 28 2009 Post subject:

T00lman · Posted: Mar 28 2009 Post subject:

HELL NO your no fool your a fool if thats what ya want and never give it a try.

best of luck please keep us posted I for one am pulling for ya I,m sure Im not alone on this
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valleypigs · BBQ Fan Joined: 19 May 2007 Posts: 267 Location: Virginia

Let us know when you open up. I have lots of family in the N. Charleston, Goose Creek and Pinopolis area...I will send them your way. And I will be down in June for a family reunion...so I will try to find you. Good Luck with the new place.

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

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

Good Luck Jay!

Based on your limited staffing, all prices include sales tax is probably a good logistics move especially when you're real busy, but you may be leaving quite a bit of money on the table.

In Florida, I got the impression that only food concessions could include the tax in the price. Then the tax man gives you a formula that over charges the tax due.

For vending all my prices include tax and are whole dollar. That way I'm not dealing with change, can do all the calulations in my head and the register functions as a cash draw. I also like $5 and $10 pricing as it is amazing how quickly you can go through those $1's.

JimmieOhio · Posted: Mar 29 2009 Post subject:

Pit Boss · Posted: Mar 29 2009 Post subject:

Harry Nutczak · Posted: Mar 29 2009 Post subject:

SoEzzy · Posted: Mar 29 2009 Post subject:

My apologies Harry!

Please note everyone...If Harry's right and Almost Any Moron can make a living catering, I wonder what word he'll choose for restaurant owner operators? Wink

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Here's a change Robert.

I still work here!

BBQMAN · Posted: Mar 29 2009 Post subject:

Thanks Jay.

From the sounds of it you are into something similar to what I'm looking for (with a bit more indoor seating) Commercial property here is EXPENSIVE.

One of the reasons I asked for the pics (beside general curiosity) was wondering if there is room for additional covered outdoor seating (one of the things I'm interesting in, and gets around the smoking ban we have here).

Obviously, indoor seating is an issue..........................

Best of luck to you, we are looking foward to seeing your new place in action!
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"I Turned A Hobby Into A Business".
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marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

Ridge View BBQ · Posted: Mar 30 2009 Post subject:

Best of luck to ya Jay!! I wish you nuch success, BBQ may be the best end of the restaurant business to be in right now since folks pinching pennies. My daughter and her husband live down that way,maybe when the concession season is over I can get down to see her and son-in-law and drop by for a meal.Jim
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smalltruck · BBQ Fan Joined: 27 Jun 2007 Posts: 100