A different kind of barbecue joint. . .

[new_smoke]

Alright, here goes. I have the opportunity to use, free of charge, a vacated small gas station as a barbecue place. It has a good sized parking lot and is on a main road. This place is not set up for food service. However, I was thinking I could open up on Sat. mornings and only sell chipped barbecue (by the # or sandwiches), ribs, chips, and drinks until I sold out of meat when I would close until the next Sat. The only experience I have making barbecue is for a couple of large family events of my own and a courtesy cater for a friends big baby shower party. The barbecue I make is absolutely great, I have no worries that most people will love it, so I'm not really concerned about that. I owned and operated a successful furniture business for several years, so I'm not completely in the dark to running a business. Oh yeah, and I live thirty minutes from the said location and have a good paying full time job that I don't like, which is one of the reasons I would only be open on Sat. It won't be a sit down place, customers would come, walk up to the window, get the barbecue, and take off. One more thing, I got this idea from a little burger joint that operates from a little shack about 20 minutes down the road, they're open on Sat. from 8am-12pm and are wide open from the time they open up until they close, everybody loves it including me. It operates the same way, walk up to the window, trade money for good hot food and take off. I'm a hands on guy and don't mind rolling up my sleeves. I don't have a pit and had plans to build one if this turns out to be a good idea. So whatchyall think? Could I make this work, successfully? Many thanks in advance!

[BBQMAN]

Check with your health dept first before anything else.

You say you have the place to use "free of charge". What happens if what you propose works out well, and they want the building for something else? Or is it family property?

There will be some build out expense without a doubt to keep the HD happy. Three hole sink, separate hand washing sink, etc. etc.

In my area, cookers have to be totally screened in. Or, the cookers need to be accessed from inside the structure similar to what larger raunts do with an OH or SP.

Grease traps are mandatory (and expensive).

Good luck to you!
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[Texman]

There are a few places in Texas that operate only on Saturday – in fact one made the #1 spot in Texas Monthly BBQ list this year.

BBQMan provided some valuable insights. And after you get your HD ducks in a row – you have very little downside risk exposure – give it a spin and keep us updated.

Where are you located?

[Harry Nutczak]

A burger joint is easy, BBQ is difficult. Burger joints keep their product frozen or refrigerated until the time a customer orders. Whereas BBQ must be cooked for several hours before a customer can order.
This leads to hot-holding and quality loss, estimation issues on how much to prepare, and purchasing issues becuase pork has a relatively short shelf life compared to beef.

As others have mentioned, an exhaust hood, proper ware-washing, and a grease trap between the sinks and the septic/sewer line.

Another issue with abandoned gas stations is the possibility of the ground contamination and the rehab of the site if the EPA or DNR sees the need.

2 sink the needed money into a place that was not a restaurant and be open 1-day per week it may take you several years to recoup your initial investment before showing a 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!

[new_smoke]

It's a family property. And yes there may be some issues with cooking and buying too much meat, etc. That is a big issue. However I won't have rent (at least in the beginning or until I decide to pay it) and I won't offer a big menu, just chipped bbq plain/sandwiches, ribs, chips, drinks and maybe some sort of premade dessert (cookies, pie, etc.). I was also flirting with the idea of having a catering business also, if I could. I know my first priority is going to be getting an HD person to tell me what I need to do to be up to code. That'll probably include grease trap, big honkin sink, and I'm sure some other stuff. I'm pretty confident I can swing that stuff. What about a smoker though? Gotta have that! So what do yall think? Portable smoker, or cinder block smoker? I plan to make either one. I'm definitely confident and patient enough to build either one and I know a lot of welders. Harry Nutczak is right on the burger joint and bbq joint differences. I was wanting to open around 11 and the main issue I'm trying to figure out how and where to cook the meat for it to be ready by 10. Would it be feasible for me to build a portable smoker and put the meat on that night, get up in the morning-rake out the fire-put meat in built in stainless warming box(in/on smoker), and head to the joint, relight and press on. . .Don't sound too bad. Or is that even legal?

[Texman]

Optimism flows plentiful in our end of the world – there is no hurdle you can’t jump to give this a test run, especially considering you do not have much down side risk. HD in some regions are tough, others go by common sense while applying rules, such as Q’ing at home, prior to going to your location. Talk with them about temps and what you plan to do, and why.

Remember Smoke sells, or is your draw that catches people’s attention – thus what you can Q on site do so.

[Woody Smoke Shack]

Find you a used Southern Pride smoker on a trailer. Get some picnic tables. Watch the lines form. Good Luck
_________________
Woody
www.woodyssmokeshack.com
Southern Pride
Eat Here or we both Starve

[CarolinaQ]

In my county of North Carolina, if a restaurant is open 2 days or less a week, they do not have to abide by any HD rules. None, you can do as you please. The HD cannot even set foot on your property by law. Go figure...
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Ole Hickory EL-EDX
UDS
New Braunfels El Dorado
Weber Kettle
KCBS CBJ

[Poppa's PTL Club]

[Herman]

Carolina Q

u might want to reread those regulations that u refer to in NC. I could be mistaken but I believe those guidelines only refer to non profit organizations.

Herman