Slowly but surely
Today the HVAC guys came and re-routed some ducts to help take some stress off the heating/air unit by circulating the air better. Took them about 1/2 the day. While they were doing that I did a little more demo work to the second and last partition wall I'm taking out. Its not much to demo but its got some electrical and water lines running through it. Tracy "Double Barrell" Jarrell came out this morning and took care of the electrical line for me, tomorrow I'll take care of the water lines. After I get that taken care of it wont take 30 minutes to finish up the demo work. Anyway while all that was going on the guys got the sidewalk and parking lot poured (concrete). I am not paying for that but its great timing. The owner is, shall we say, cleaning the property up.......with a little encouragement from the city of Nolensville. Works great for me because it should all be done right before I open up......which I might add is a day that I'm getting very, very close to firming up on. Should be posting the opening date in the next few days or so. Tomorrow if I have time after the rest of the demo work is done I'm going to go get the materials and I'm going to start framing up the kitchen expansion. I need for that to be finished by the end of next week in addition to the kitchen being cleaned up.....which may take some dynamite before its all said and done.
What is this Blog???
You ever been sitting around cooking for your family and friends and been told the following: "Hoss, this is the best I've ever had in my dadgum life.....you have got to open up a place of your own". The thought crosses your mind to do just that, but for whatever reason you dont. Well I'm "that" guy that actually went through with it and did it. I had absolutely ZERO restaurant experience! I decided to start this blog about my own experience hoping that it may be of some use and help to others who might be interested in opening their own place.
I learned this craft almost 20 years ago cooking whole hogs on brick & cinder block pits at a couple of little BBQ Joints in Henderson, TN. I learned from old, lifelong career Pit-Masters, working with them as an apprentice during school off and on for four years. Over the course of that time I learned the old, time-honored craft of REAL pit barbecue. At Martin's Bar-B-Que Joint I am trying as hard as I can everyday to bring that time-honored authenticity to my customers.
As you read you'll see I've made some stupid decisions, and I've made some good decisions. If you are thinking of opening a restaurant, especially a BBQ Joint, read this blog! Maybe some of this info can be of use to you. At the very least you will be entertained because I pull no punches.
Now listen, this is my blog to not only help with information but my blog to freely rant about my day to day experiences. There is no real "bad language" on this blog but there might be some things said that are very "tongue in cheek". If you are easily offended and/or cant see the satire in my posts then please just leave the blog. It will save both of us the annoyance of each other. For those of you who do like satire and are looking for good information about this experience, then by all means enjoy!
1 comment:
nice to hear that things are working out. but i will see for myself when i (we) come down this weekend.
peace
DJ Jimmy O
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