Want to open BBQ restaurants with partners

[woodpelletpits]

I am in Beijing,China.
I was active here 3 years ago and I was joked or looked down upon by many famous ID's here.
Fortunately now market has well proven my products including, gravity feed smoker, revised PBC or UDS, and BBQ temperature controllers. Personally I prefer revised UDS plus controller.

If anyone wants to open a small BBQ restaurant, I would like to be a partner. I can supply 10 pieces of UDS and controller. In turn I want 5 to 10% share of the business depending on your total investment.

When environmental temperature is 80F, I set UDS at 225F,
2 lbs of slump charcoal can burn 10 hours. and The controller will keep it at 225F for 10 hours, Temperature fluctuation is +-1 F.

Hope one day we can have a BBQ brand like McDonald or KFC. Both are very popular in China too.

You can find technical data from Comemrcial Sales: http://thesmokering.com/forum/viewforum.php?f=57

[SoEzzy]

I think you may need to research the Health Department rules concerning commercial cookers for restaurants, the rules vary by town, city, county State and Federally!

I'd to say you wouldn't be liable as a part owner... but I suspect that you will be!
_________________
Here's a change Robert.

I still work here!

[woodpelletpits]

That is why I am seeking partners to open restaurant.
China does not have low&slow smoking.
My purpose to open restaurants in States and I will be a small partner.

a PBC is $265, I will supply stainless steel PBC with revised burner.
BBQ controller same as Nano or Auber, the Golden-DOG $99
total $364
10 pieces are $3640, if 10% is too much, 5% is good to me too.

[Cat797]

There's a BBQ joint in Beijing serving real USA-style BBQ.

It's called Home Plate and is in the Chaoyang district. I go there every time I'm in Beijing. You should check it out too to see what real BBQ is about. Go there, talk to those people and try to figure out the market in China. There is a market for this food there.......That place is rated very high on Trip Advisor and is always packed.

I can't see where anyone would give any serious thought to your offer for an ownership stake in a restaurant. First, nobody actually knows you. You need to establish relationships with people rather than coming on some forum and bragging about your cooker. Learn some humility.

Second, I doubt your cooker is going to be approved for use in a restaurant setting, judging by the pictures posted on the forum link. In the U.S. there are regulating agencies that generally have to approve your appliance for use in a commercial setting......As SoEzzy pointed out, it will vary by municipality, but generally speaking, it's good practice to gain this approval by a manufacturer.

Finally, I don't think your cooker is big enough as pictured, to be economical or efficient for use in a restaurant setting. I know I certainly would not want to be tending to 10 cookers at any particular time. But that is just me, there may be more who would entertain it.

Woodpelletpits, I guess the bottom line is if you are really serious about trying to get in the restaurant business with your cookers and controllers, you are going to have to get serious and put some skin in the game. I and many others have tried to work with you in the past when you brought out new products in exchange for reviews and stuff to no avail. If I were you, and had a cooker and controller I was trying to get to market, I would forge a relationship with someone here who owns a restaurant and GIVE them your product at no cost (risk) to them to try.....maybe it's 10 of them, I don't know. Yeah, it will cost you $3,500.......But marketing is not cheap. Nobody is going to pay you to market your products.

If your stuff is as good as you say it is, then step up to the plate and give it to someone to use and showcase for you. That's how you become a partner.

But, you probably want to start by visiting the restaurant in your own city first..........You could learn a lot from them people.

All the best,
Ed
_________________
Insulated Offset RF:
UDS:
Weber 22.5 OTG
Weber 22.5 Performer

[woodpelletpits]

Yes I know that restaurant.
I check with my friends, none likes it.
It is crowed simply because it is the only one of its kind in Beijing.

Yes I am going to give away 100 pieces of controller of Golden-DOG. I have posted this offer at bbq-brethren, where I am more welcomed than hated.

I will post free offer here too when Golden-DOG is ready in middle of Oct.

Golden-DOG is single probe controller, something like AUBER.

Dual probes controller with WIFI will be ready in Nov. I am going to give away 100 pieces too.


Different meat needs different temp & time, and has different flavor.
One smoker for one kind of meat is better than a big smoker for all meats.
Even I use 10 pieces of UDS, it is taken care by automatic temperature controller. and the controller can be wireless remote controlled. I need only to put 10 pieces of display unit beside me.
If temp. reaches to target, or if time reaches to target, the controller will call me. Or if something goes wrong, the controller will remind of me.

Regarding certification, MANY smokers are made in China.
It will not be a problem.

My purpose is to have such partnership with hundreds or thousands of small scale BBQ restaurants in States.
At beginning I can send 200 pieces of UDS by a container. I need to find 20 restaurants. It is worth of applying for certificate if needed.
I will build the UDS by 304 food class stainless steel 100%. I do not find reason failing certificated.

Look the names of equipment suppliers, the list is getting longer and longer. I am sure I will take some share of market soon, some brand must disappear soon. and be sure soon or late I will be chasen out too.

But people need food everyday and a New York restaurant can not compete any restaurant in Los Angeles

My real purpose is to find a professional team to set up some kind of Franchise BBQ joint. yes it can start from a small restaurant, and grow bigger and bigger. My contribution to the team can be only my equipment.

Most probably this is a day dream. but there are people winning millions of $ lottery

[YardFullOfOak]

Woodpelletpits, I do remember you.

How is that wifi-based alternative to iGrill that you were working on coming along?

[Harry Nutczak]

What is the cooking capacity of your pits?

The reason I ask is because my pit at the restaurant can cook up to 1,000 pounds at a time, but when you are doing ribs, your losing some space for poundage.

Anyways, I can only seat 32 people in my dining room , and that 1,000 pound cooking capacity is not enough to meet demand in our busy season.
My pit has certifications from independent testing laboratories to show it's not going to burn my building down, yet many insurer's refuse to cover a business if this pit is within a certain distance of any structure.

You have a solid-fuel appliance that is not UL listed for fire safety, and probably not able to be approved for commercial use by the national sanitation foundation.

So chances are that many local health department regulators will not allow it to be used inside or outside of a licensed kitchen, and an insurer that will not allow it inside the building.

I am not trying to discourage you from developing your product, but to get it into the commercial market is way more difficult than getting a restaurant owner to use one.

I feel you have a much better chance targeting the hobbyist or home cook with your product instead of trying to get restaurant owners to get them.

10% of gross sales or net?
I don't think you'll get anyone to agree to 10% of sales to use your product

Think of it this way, if I gross $90K in sales a month, do you honestly expect me to write you $9,000.00 royalty check each month for the use of a recycled steel drum when I could get into a 1,800 pound capacity pit that is rated for commercial use for less than paying 3 months of your intended royalties?

I'm not trying to upset you, but you need to look at this from a more realistic stance, we can cook rat meat in the street and several it to customers, we need licensed, inspected facilities to safely handle, cook, and serve food from licensed suppliers and cooked in approved commercial appliances with proper safety rating for sanitation and fire safety.
_________________
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!

[woodpelletpits]

[woodpelletpits]

My offset and vertical smoker are good too.
Indeed a Swiss company just bought my patent of burner and is designing a luxury pellet smoker for western market.
Also I will supply it controller and thermometer, both optional with WIFI.

[woodpelletpits]

UDS can be lining by ceramic.
put the UDS in open air, some distance from dining hall, say 50 to 100 feet away. maybe with roof to protect rain.
You can control 10 pieces UDS remotely inside the restaurant by wireless controller.
can this be help.

[Cat797]

Woodpelletpits, have YOU ever been to a BBQ restaurant? Have YOU ever been to Home Plate?....

If not, I suggest you go to Home Plate and see for yourself.....That's a start, but it is small. If you are serious about it, then hop a plane and come to the U.S. and visit some places. You will see what the needs are of a commercial environment.

Believe me, I'm trying to help you..........

But you also missed my point about humility. Sometimes you need to listen to what these people are trying to tell you rather than spouting off product specs on your great products......

Harry is exactly right.........No restaurant is going to want to manage 10 drum cookers, even if they have electronic temperature control. With the size they are, you probably couldn't fit one brisket on your cooker let alone several. How would you expect to cook a rack of ribs? Rolling them?

.....Here is my proposal to you: If you have never been to a BBQ restaurant or Home Plate, I will take you there next time I'm in Beijing, which will be October 14-16.....AND, I will even buy!

Let me know.
_________________
Insulated Offset RF:
UDS:
Weber 22.5 OTG
Weber 22.5 Performer

[SoEzzy]

WOW what a great offer Cat797, you are an honorable human being, I take my hat off to you!

Woodpelletpits if you don't accept that generous offer, you are not really looking to the long term.

There have been lots of good advice over the years, this would top them all!
_________________
Here's a change Robert.

I still work here!

[woodpelletpits]

"....Here is my proposal to you: If you have never been to a BBQ restaurant or Home Plate, I will take you there next time I'm in Beijing, which will be October 14-16.....AND, I will even buy! Shocked "
If my new controller (Golden-DOG) for charcoal smoker is ready, I will bring one set for you. What smoker do you use, I will bring right fan adapter.
If New Golden-DOG is not ready by then, I can bring Sous Vide controller, the Golden-Rhino, to be used with a rice cooker.
I know home plate, it is just to the north of subway station Yong An Li. My neighbor works at twin skyscrapers, just to the south of Chang An Avenue. I discussed with him. He and his coworkers do not like it. Most Chinese people do not know low&slow smoking. I do at my backyard and invite my neighbor a few times. I have to explain to him.
Most popular in Beijing is South Korean style, then South American style grilling.

[Cat797]

Woodpelletpits,

I assume then that you will take me up on my offer...

I stay at the Marriott Beijing Northeast when I'm in Beijing and I can walk to the place from there. Let's plan to eat there in the evening either on the 14th or 15th. I am flying to Chengdu on the 16th in the evening.

I will message you with my pit info and pics.


I think it will be awesome to have some BBQ with someone halfway around the world.....

Cheers,
Ed
_________________
Insulated Offset RF:
UDS:
Weber 22.5 OTG
Weber 22.5 Performer

[woodpelletpits]

[woodpelletpits]

Home Plate in Beijing must offer genuine American style as most guests are foreigners.
But as a native chinese, I dislike the rub and sauce .
Other chinese may dislike the rub too.
Be honest the beef rib is really mouth melt, but its pork rib is somewhat dry.

[Cat797]

Woodpelletpits,

I have not had their ribs.......They are most definitely serving an American style of BBQ. The sauce has a bit different taste to it, at least different than what I am used to, but it is ok.

I sent you a PM and an email two days ago.......Did you get them?

I am leaving tomorrow for Beijing.

I have lined up someone to help translate to go to dinner with us. I just need you to tell me if you prefer Monday or Tuesday evening.

Cheers,
Ed
_________________
Insulated Offset RF:
UDS:
Weber 22.5 OTG
Weber 22.5 Performer

[woodpelletpits]

No, I do not receive PM nor email.
I prefer Tues. Just call my tel no.

I can talk in English if you speak reasonable slow and clear.
I try to watch Hollywood movie, I can understand 10%.

[Cat797]

Woodpelletpits,

I will call you Tuesday afternoon...........

See you soon

Ed
_________________
Insulated Offset RF:
UDS:
Weber 22.5 OTG
Weber 22.5 Performer

[woodpelletpits]

I find the problem
My computer always shows "You have no new messages " even though I have 3 new messages in box.