Location, Location, Location!!!!

[Harry Nutczak]

The three most important requirements for a successful business.


We recently moved, I thought we had a decent location. The town was supposed to alter our street and turn it into a massive pedestrian mall from our main street to the lake, we were promised this would take place spring of 2012.
So we leased our previous location in 2010 knowing it would evolve into a spectacular spot in a bustling downtown tourist town.
It never happened, so we bailed out and moved to a more prominent location onto the only US Hwy in the area. The main north/south corridor at the intersection of our main east/west corridor.

We opened Friday with zero advertising before our reopening, And we got crushed on Saturday, and did darn near our summertime weekend sales numbers in this offtime. I think we are going to see sales increase in epic proportions.
Lots of new faces who said that they heard about us, but hated going downtown due to parking and the crowds of tourists.

So, before you sign a lease or purchase property, look closely at the visibility of your proposed spot, do not believe realtors or other people with a monetary interest in you leasing or purchasing the property, make your own non-emotional decisions on verifiable facts.
"If you build it, they will come" is not as true as you think it is. People need to see you, they need reminders you are there, and being on their daily travel route is a great way to remind them. That'll get them in the door, then it is up to you to get them hooked and turn them into regulars.


We went from a 160 year old building to a 12 year old building, we went from antiquated electric to having 20AMP, 220V, & 3-phase located throughout the building.
The appearance of the building is almost too nice and too new for BBQ, So we are working on getting the interior to feel more rustic with repro tin signs, and other vintage stuff that we had at our old place.

Damn, I am beat. tons of work to do, and too tired to do it. Now for the fun part, getting a crew together that is quality oriented in a culinary area that they have never had experience in.
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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!

[animal]

your last place was hard to find also, and parking sucked, I may have to come up there one of these days.
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New Braunfels Offset
Smoke Hollow #5
Lang 48 D
Acorn Komado
And a couple of Weber kettles

[qfanatic01]

It took me a year of my one day off a week after we moved to get things looking how I wanted them. I might get a day off soon. There is always something!! Congrats on your new digs
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The lessons are in the customer's criticism. They aren't always right. The rewards are their satisfaction.

[Lost Nation]

Congratulations and good luck in your new digs

[Harry Nutczak]

[Mr Tony's BBQ]

Congrats Harry!! I hope to make it up some day myself!!
I moved my vending spot 2 miles, now on Hwy 57, a 4 lane, next to the only stop light for 20 miles either way...last Wed. sales smoked my record day off the hwy!! I feel your pain, its a great pain, isnt it
I'm gonna need a bigger Lang !!
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Money Maker
Scrapper
Mr Tony's Kitchen http://www.thesmokering.com/forum/viewtopic.php?t=67601
Being Blessed with income from my passion!
WWW.MRTONYSBBQ.COM

[RodinBangkok]

Good luck on the new location!
You might add to your to do list to check the make up air source for your kitchen vent. It sounds to me like your going to loose a lot in heating a/c if you don't balance the makeup air and its location.
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Rod

[Geronimo]

[Harry Nutczak]

[Harry Nutczak]

[Paul L.]

Congrats on the move! Cannot agree more with finding the right location.

I moved about 200 yds in November, to the corner of a busy intersection. We were able to stay on the "going home" side of the street, so our regulars could get in and out easier. Business was very good at our old place. We liked to call it cozy but our customers called it cramped. Another restaurant bailed after 8 months and left behind coolers, freezers, hood, etc. so we made the move. We talk to folks everyday who knew we were close by, but could never figure out exactly where until now.

We doubled our seating and last Saturday, our daily sales were equal to a week of sales at the old place.Thankfully, a big chunk of that was called in earlier in the week, so we were more prepared. Most days I'm getting my butt kicked, but it's never felt so good!
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Changing lives, one sandwich at a time!

[Exit13]

[T00lman]

PICS c,mon man
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1 bad azz d.o table
weber 22 1/2 x 2
some of its magic some of its tragic
#37 liar
1 wsm 18 1/2
1wsm 22 1/2

[rubbbq]

Ditto and congrats..

we moved around the corner March 1st - same building, same corner, just facing the busy street now rather than being stuck on the small side street. Busy day used to be 1k weekdays and 2k on weekends. Now, we're hittin' 2k weekdays and 4k weekends - no liquor, just food.

We're more visible now, directly on Western Ave. Only problem is, I feel like we've already outgrown our space and I'm not financially, physically, or mentally ready for any more construction/expansion...good problem to have, right? This weekend we set up our patio, which will add 36 more seats - kitchen is absolutely maxed!
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Love what I'm doing, doing what I love

[daddywoofdawg]

I'll add When looking at a spot,drive around from different directions and try to pull in there.I have seen many big name restaurants build million dollar buildings in spot that yes there is a high traffic count but it's a pita to get there,long lights, mediums,etc.so they go down the street to the easy to get too place.year later the place is for lease or sale.
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Good BBQ is all smoke and beers!
The Dawghouse Custom vertical Gasser
Custom Made offset smoker
Char grill smoker
Weber kettle

[rubbbq]

[Shotgun Petes]

That's awesome Harry...hope it stays busy!
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Reverse flow smoker made by my dad "Shotgun Pete" Peters over 30 years ago!

"If you can't BBQ with the Big Dogs, back away from the Pit!"

SHOTGUN PETE'S BBQ SHACK
28 N Ninth St
COLUMBIA, MO
(Downtown across from The Blue Note)

[Harry Nutczak]

We moved less than 5 miles. and we are seeing a huge difference in clientele.

Now I am selling out of tips when I couldn't give them away at the old place,
Chicken is selling when I couldn't get people to order it at the old place.
People are now requesting Sweet-Tea when I couldn't pay people to drink it at the old place.

I moved north, not south!

My per-person average increased, my per-check average increased, I am turning numbers almost triple of what I would have seen this time of year in the old location.

Did I mention that the building is about 150 years newer too?
We now have Real 120VAC 20 AMP circuits, 220VAC, & 440VAC 3-phase througout the prep kitchens and on the line. I have yet to pop a breaker.

This is almost like a real restaurant now!!

I didn't feel like changing my printer interface from USB to Ethernet to reach the line. So we are printing at the POS, and I installed a zip-line to get tickets to the line now (Hooters does this) This should be fun! The carabiner hits a cowbell at the end of the cable, and we can hear that easily enough.
My base costs increased considerably, so there is a downfall, but I hope to have the place paid off in 60-72 months
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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!

[qfanatic01]

I wish I had my own real estate, just investing in the landlords retirement! I am enjoying the new walk in coolers compressor outside. First day of 90s and we were cool in the kitchen.
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The lessons are in the customer's criticism. They aren't always right. The rewards are their satisfaction.

[Harry Nutczak]