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RodinBangkok
BBQ Super Fan
Joined: 30 Dec 2006
Posts: 491
Location: Bangkok Thailand
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 Posted: Jun 08 2011 Post subject: |
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| BBQMAN wrote: | | Quote: | | Dog is in fact a normal item in many countries....I mean you guys eat Bambi all the time, so why not a pooch now and then!.... |
Dogs are considered domesticated animals and pets (in most places that I'd choose to visit, anyway), deer are not.
If you don't understand the difference ya' been over "there" too long........................
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Well, how about rabbit, pot belly pigs, and perhaps your favourite show beef or guilt sold on Saturday at the county fair after raising them to be a show winner. Have you ever raised a show animal for slaughter, well I have many times over, I know where my food comes from and appreciate it. What you consider domesticated is up to you. Choose your pets and your food as you want, but don't look down your nose at others that don't share your opinions.
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Jarhead
BBQ All Star
Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Jun 08 2011 Post subject: |
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Can I have an order of "Snoopy/Porky Balls" please? And I want Bessie Bacon instead of Porky.
Here, Garfield. Kitty, Kitty!
Sorry guys, just being a Smart A$$.
Menu items vary, depending on your region.
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Gunny 3073/4044/8411
Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack |
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Jun 08 2011 Post subject: |
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Funny Gunny! 
Like Gunny, I served my country so that I'm free to have my own opinions.
Due to location YMMV. 
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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YardFullOfOak
BBQ Fan
Joined: 10 Apr 2011
Posts: 208
Location: In the woods of Sweden
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| Posted: Jun 09 2011 Post subject: |
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| JAllen wrote: |
I get a call from one of our best customers, an American guy.
"JAllen, I'd like to order ten kilos of ribs."
me: "Okey." I'm happy right now.
"JAllen, I'd like them raw and with no rub on them."
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Most of the top steakhouse chains in the US ship raw steaks all over the country and charge good money while doing it. Similarly, I cannot see why the top barbecue restaurant in Kyrgyzstan could not sell raw ribs. Selling your carefully selected meats to expats might even be a business line extension. |
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JAllen
BBQ Super Pro
Joined: 27 Oct 2010
Posts: 1675
Location: Bishkek
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| Posted: Jun 09 2011 Post subject: |
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| YardFullOfOak wrote: |
Most of the top steakhouse chains in the US ship raw steaks all over the country and charge good money while doing it. Similarly, I cannot see why the top barbecue restaurant in Kyrgyzstan could not sell raw ribs. Selling your carefully selected meats to expats might even be a business line extension. |
Good point. This was the first such request.
In other news, business has dropped off a cliff with the arrival of the Summer season.
I'm seriously considering saying, "Uncle" as our plans were based on higher business levels in the summer.
Mrs. JAllen is planning additional investments.
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82's BBQ
BBQ Pro
Joined: 08 Jun 2008
Posts: 967
Location: Danville, Il
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| Posted: Jun 09 2011 Post subject: |
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Hopefully you can ride it out, JAllen. It seems like there is a lot of return customers and it might just be a freak lull in traffic.
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Can I get an order of fat, dipped in fat, wrapped with fat with some fat on the side?
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Char Broil Akorn grill
QDS drum
Bubba 250 RF 5x10 trailer w/ rib box
Engelbrecht Braten
"82's BBQ Crew"
Liar #82
www.82sbbq.com |
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Geronimo
BBQ Super Pro
Joined: 29 Jul 2007
Posts: 2896
Location: Montgomery, Texas (and lovin' it)
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| Posted: Jun 09 2011 Post subject: |
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| 82's BBQ wrote: | | Hopefully you can ride it out, JAllen. It seems like there is a lot of return customers and it might just be a freak lull in traffic. |
It is sad...that is what MOST small (unprepared) business owners think. Before they know it they have begged & borrowed from anyone and everyone they know, sold all of their worldy possessions that had any value what so ever, including their dignity and still wind up losing the business. 
A good business person knows when to "call uncle" BEFORE this happens.
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Jun 09 2011 Post subject: |
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| Geronimo wrote: | | 82's BBQ wrote: | | Hopefully you can ride it out, JAllen. It seems like there is a lot of return customers and it might just be a freak lull in traffic. |
It is sad...that is what MOST small (unprepared) business owners think. Before they know it they have begged & borrowed from anyone and everyone they know, sold all of their worldy possessions that had any value what so ever, including their dignity and still wind up losing the business.
A good business person knows when to "call uncle" BEFORE this happens. |
Speaking through experience?
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Geronimo
BBQ Super Pro
Joined: 29 Jul 2007
Posts: 2896
Location: Montgomery, Texas (and lovin' it)
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| Posted: Jun 09 2011 Post subject: |
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| Harry Nutczak wrote: | | Geronimo wrote: | | 82's BBQ wrote: | | Hopefully you can ride it out, JAllen. It seems like there is a lot of return customers and it might just be a freak lull in traffic. |
It is sad...that is what MOST small (unprepared) business owners think. Before they know it they have begged & borrowed from anyone and everyone they know, sold all of their worldy possessions that had any value what so ever, including their dignity and still wind up losing the business.
A good business person knows when to "call uncle" BEFORE this happens. |
Speaking through experience? |
A good business person knows when to "call uncle" BEFORE this happens .
I have had (and sold for profit) more than one business in my life. I have never "lost" a business but personally know others who have...so yes, "speaking through experience"
EDIT I should add...looking to be selling THIS business in 4 years as I will be 65 and plan to RETIRE...with a profit!!!
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Jarhead
BBQ All Star
Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Jun 10 2011 Post subject: |
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Jeff, here's another thread dealing with the subject at hand.
http://www.thesmokering.com/forum/viewtopic.php?t=51465
As mentioned, don't let it kill you with debt.
Exit plan, my man, Exit Plan.
I hope it doesn't come to that. I have read your entire thread from the git-go.
Maybe it's just slow? You have to be the one who can answer that.
Any cost cutting measures? I don't know what works and don't over there, but check out your competition, that is busy, and see what is working for them, and take it to another level.
Best of luck to you and the Mrs, regardless of your decision.
John
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Jun 10 2011 Post subject: |
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I sure hope things turn around for you Jeff.
Are you currently advertising any?
Are the other eateries in town experiencing the same thing?
I know you had counted on summer sales to get yourself through the slow start-up.
Is this common in your area, or just an issue with your place?
Not necessarily that your food or service is lacking, but perhaps that folks there are just not ready for a BBQ joint?
If that's the case you might consider changing up the menu to more traditional fare, with a few BBQ items until it catches on.
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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Geronimo
BBQ Super Pro
Joined: 29 Jul 2007
Posts: 2896
Location: Montgomery, Texas (and lovin' it)
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| Posted: Jun 10 2011 Post subject: |
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| BBQMAN wrote: | | you might consider changing up the menu to more traditional fare, with a few BBQ items until it catches on. |
"Dog on a stick" Seasoned right, with "100% natural Gangdong*"
"You won't find any better any where in the city"
*no Chinese were hurt in the making of this product
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JAllen
BBQ Super Pro
Joined: 27 Oct 2010
Posts: 1675
Location: Bishkek
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| Posted: Jun 11 2011 Post subject: |
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| Geronimo wrote: | | 82's BBQ wrote: | | Hopefully you can ride it out, JAllen. It seems like there is a lot of return customers and it might just be a freak lull in traffic. |
It is sad...that is what MOST small (unprepared) business owners think. Before they know it they have begged & borrowed from anyone and everyone they know, sold all of their worldy possessions that had any value what so ever, including their dignity and still wind up losing the business.
A good business person knows when to "call uncle" BEFORE this happens. |
1. April and May were breakeven months.
2. June has seen a dropoff, (or maybe leveling off) when we were expecting significant growth.
The explanation for this may be the large number of summer cafes that opened, that were not open during the colder months. It could also be a number of other things. I don't have any reason to believe food quality is an issue.
3. Regarding 'good' business people knowing when to call uncle, that's a nasty can of worms. For me, we have not met our objectives, and I don't see a significant growth in the future. My business partner still very much seems to believe in the business, and is sure that we should do more in the way of promotion before giving up.
So, we will be doing more in the way of promotion, starting with 42 radio exposures, more lighting outside, and some other expensive stuff I imagine.
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Geronimo
BBQ Super Pro
Joined: 29 Jul 2007
Posts: 2896
Location: Montgomery, Texas (and lovin' it)
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| Posted: Jun 11 2011 Post subject: |
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Bottomless Pit
Pouring good money after bad...
Sinking ship
I truly hope none of the above is you....or anyone else on the ring for that matter.
The decision to pull the plug or call uncle, is a personal one and the process should NOT be taken lightly.
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JAllen
BBQ Super Pro
Joined: 27 Oct 2010
Posts: 1675
Location: Bishkek
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| Posted: Jun 11 2011 Post subject: |
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| Geronimo wrote: |
Pouring good money after bad...
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I actually used this term today. After working for a couple mega corporations in brands, I often saw how managers saw their babies as their children. They'd invested so much in them and loved them so much, that they would continue investing in brands that were clearly sick and dying.
It's done all the time by the best businesspeople in the world. IMO, it's allowed by corporate culture because being emotionally involved, and being positive are considered good traits.
Being "emotionally involved" a good trait? Easy to argue against, but it's what I lived.
For us, I've (in this thread) assessed our chances of being open after one year at 5%. Right now we're at the max that I had personally agreed to invest at the beginning of the adventure.
I'm agreeing an increase of about 10% because I believe in my business partner who believes this still can work, and who says "We're still breaking even monthly and we haven't even told hardly anyone (promotion) about our business, and food and service are generally very good according to our customers."
Example being the embassy people we've been missing. Twelve came in yesterday for a going away party for one of them yesterday. Could be that eleven were dragged in by the "one," but I doubt it.
If I'd have been here I'd have wanted to know where the heck they'd all been for the past ten days.
I guess not everyone can eat barbeque all the time, so we need more people eating it every couple weeks.
In other news, we got an order for a prime rib roast smoked rare.
And that's a rarity.
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1buckie
BBQ Super Pro
Joined: 10 May 2009
Posts: 3290
Location: Sacramento CA
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| Posted: Jun 11 2011 Post subject: |
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^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
" I guess not everyone can eat barbeque all the time"
But what if they could??
Might just be your adverttizing pivot point.
AND you're the only game in town.
I hope you do well. |
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YardFullOfOak
BBQ Fan
Joined: 10 Apr 2011
Posts: 208
Location: In the woods of Sweden
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| Posted: Jun 12 2011 Post subject: |
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| JAllen wrote: |
I actually used this term today. After working for a couple mega corporations in brands, I often saw how managers saw their babies as their children. They'd invested so much in them and loved them so much, that they would continue investing in brands that were clearly sick and dying.
It's done all the time by the best businesspeople in the world. IMO, it's allowed by corporate culture because being emotionally involved, and being positive are considered good traits.
Being "emotionally involved" a good trait? Easy to argue against, but it's what I lived.
For us, I've (in this thread) assessed our chances of being open after one year at 5%. Right now we're at the max that I had personally agreed to invest at the beginning of the adventure.
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Food for thought:
The reason why venture capitalists are more successful that large corporations at building new businesses is because they do not fall in love with projects.
Further, they are very strict about the funding commitments they make, and if the business does not meet the milestones in the business plan, they will not invest more money when management comes back and asks for more since success is just around the corner. |
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Inner10
BBQ Super Pro
Joined: 30 Apr 2010
Posts: 1289
Location: Ottawa, ON
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| Posted: Jun 12 2011 Post subject: |
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| Throwing money at advertising is wasteful, there are plenty of options of free advertising you should take advantage of first. Try walking around door to door and putting menu cards in mailboxes, contact local newspapers and food bloggers and get them to review the restaurant. |
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SoEzzy
BBQ Super All Star
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Jun 12 2011 Post subject: |
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Did you get anywhere with the US / Korean Air base?
Are there other sources of Expats you haven't looked at, big multinational companies, other embassies, hotels, bars that they frequent?
Look at advertising cheaply with posters/ handbills or business cards through the local taxi, or bus operators or even through a few of the drivers of such vehicles, if there is limited use of those vehicles on Sundays and taxi or bus drivers are badged or licensed, do them a deal on the slow days for them, or do them a deal on every Tourist they deliver to you... obviously make the deal something you can live with like a punch card, bring in 10 different groups of tourists, get your card punched each time, get a meal and a domestic beer, (1 meal for 1 person and 1 beer for that person).
Use a set of punches brought in that are a little different, use a set of pens with the punches so you mark the car with a punch and a color for that punch, just to keep them guessing and slow down the cheater a little, it doesn't have to mean anything just to help confuse the issue as to which counts and why.
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Here's a change Robert.
I still work here! |
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Geronimo
BBQ Super Pro
Joined: 29 Jul 2007
Posts: 2896
Location: Montgomery, Texas (and lovin' it)
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| Posted: Jun 12 2011 Post subject: |
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Sponsor (bribe) a tour bus..... The driver takes them (tourists) around to the "Sights to see" in town and stops by for everyone to "have lunch"....each pay their own way (meal) of course.
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