RE: Openning my own place and need advice
 

Thanks for ideas and opinions!!!!!

Keep 'em coming!!!!

I really like the idea about the tables with the holes for bones and stuff as well as the one about bringing the beer in a bucket of ice.....I have never seen or heard of anything like those before.....Definately going to be part of my place!!!!:D

RE: Openning my own place and need advice
 

I used to always order the buckets, keeps the beer cold plus you only pay for five and get the sixth free.:), Its always taste better when there on the house.(Thats why there's always a ladder on my van):D;)

RE: Openning my own place and need advice
 

oh and by the way...every post here HAS added to my plans...whether it is about moistened towelettes or buckets of beer...it is ALL helping me BIG TIME and being noted!

Thanks Again!

RE: Openning my own place and need advice
 

Michael,

In the end, your wait staff is gonna be your strongest or weakest link. Regardless of your intentions and enthusiasm, If you don't have dedicated and reliable help, it's over before you sell your first rib.

About three years ago, I was intent on building a resteraunt adjacent to my current bussiness. I checked all the applicable codes, lined up the finances, had bids for the work, and everything was looking rosey.

It was my intention to build something along the lines of an "appleby's" or "TGIFridays".

After further research, the lack of willing help was my ultimate decision maker as to NOT build a resteraunt.

You've got to have perky, cheery staff, ALL the time to be successful.

If you have that particular situation taken care of, then there is item number two.

If you are gonna be catering to tourists, then you gotta know what tourists want.

This might sound a little expensive, and sure enough, it is, but the return will more than pay for the initial outlay.

Go on a three or four month trip around the country eating at every BBQ place you can find. Take notes on the things you like, and take notes of the things that turn you off.

When your done, you will either be so sick of BBQ that you never want to be around it again, or you will be excited to put all of the things you just learned into practice.

Again, the kitchen work is the light duty part of running an eatery...It's all the things that the public see's, that is your final grade.

RE: Openning my own place and need advice
 

Now, with that negative sounding post out of the way, I would like to mention a few things that I have enjoyed while eating at various BBQ places around the country.

- Lots of parking...

- Outdoor music, when I have parked, I like to hear music...It kind of gets me in the mood, and builds the anticipation for going inside. (A few out-door speakers does the trick)

-No waiting around when I walk in...Even if there IS a wait, someone should make it a point to address me personally and tell me about how long it will bebefore I can be seated...It's common courtesy, and it goes a long way.

-Your wait staff...I know...I've mentioned this before, but here is a favorite trick of successfull resteraunts: When the waitress comes up to a table, he/she should take the time to look around, pull up an available chair, and hold a thirty or forty second conversation, take your order, ask if you want it "NOW", or drink a few beers first, and THEN put in the order. Your wait staff should never appear like they are in a hurry...The guy sitting at the table should at least APPEAR to be his/her only customer.

-Smell is the holy grail of BBQ places. Keep the wood burning from the time you open untill the time you close, if you have to,,,dedicate a fire to do nothing but smell good.

-I always have liked the idea of seeing the chickens and pig parts on the grill when I walk in, an open air BBQ litterally makes some folks go weak in the knees. Put it out there for folks to see.

Music, beer and BBQ...You can never go wrong with that concept, I hope you the best of endeavors.

RE: Openning my own place and need advice
 

Whatever you offer, just ,make it the best in the area, offer them plenty to eat , good service, friendly attitude, let them know you enjoy their presence adn they will come, time and time agaian. Good luck... Ron

RE: Openning my own place and need advice
 

It should already be on the menu, but in case it isn't- Pulled pork, lots of it.

Others have made good points, good sauces and a variety of sauces will keep me coming back. Another thing I look for is good cornbread- it's not all that hard to get right, but you'd be amazed at the number of bbq places i've been to with subpar cornbread.

Also, a good variety of quality beers is a big draw. It may not be feasible to have a bunch on tap, but if you can pick up a few good local or regional brews and supplement that with a couple of good national 'micro' brews and a couple of good imports you'll be well on your way. I enjoy a bud or a coors when I'm having a few, but if I'm sitting down to a nice flavorful dinner I want something with a little body, not a watered down "pilsner".

RE: Openning my own place and need advice
 

when i worked in a bbq joint the owner told me that in the south it is common for a bbq'd pork sandwhich to have a pile of cole slaw on it as well as the regular stuff that we (out west put on them) like grilled onions and lots of sauce.......can you guys tell about whether this is true or not?

i imagine that it is true but in all my years i have, to the best of my recollection, never had a customer ask to have a pork sammy southern style.......wait, maybe there was one guy but i can't really remember for sure....

RE: Openning my own place and need advice
 

I don't know about common, but I've had them come that way. I always took it off though. Coleslaw is real hit and miss with me. I like mommies coleslaw which is alot like kfc, the vinegar stuff makes me gage.

RE: Openning my own place and need advice
 

My favorite Bar-B-Que place was called Shorty's. The place was always packed out, they had good cold draught beer in frosted mugs, but what I loved about the place is there speciality was corn on the cob served in a corn cob tray and loaded with butter. Hmm... I can still remember how tender the corn was and butter running down my chin. The tables there were picknic type tables and they would use rolled paper to cover the table after each setting. Good luck on your endeavor and keep us posted on how its going. ;) Bobby