1st Week
Well we had a great first week. It was brutal, but great. Ive got some kinks to work out but over time that will happen. I've got to hire a couple of more people in there full time. Right now besides Bo and I are some part time help of Willie, Ball, Drew and a few others. Drew has actually been working just shy of full time, which has been a blessing! Where Bo and I are getting crushed is the almost 4 hour per night clean up at the end of each day. If I can get Marteen's ass (my old foreman from my landscape company) back up here from Jalisco, MX then I'll have the problem solved. If Bo and I could get enough help in there to allow us to go home at 8:30-9:00 then it will make all the difference in the world. We're dropping a few things from the menu but not much. The stuffed potatoes havent sold worth a crap....which surprises me. The catfish po-boys and crawfish etouffee have been on fire, so have the brisket taco's. Bo came up with a new item thats been selling hard......"redneck tacos". Instead of a tortilla we use a cornbread pattie piled high with pulled pork and slaw with hot sauce. Some have "subbed" brisket. Ward Boone, John Phillips, and "Sweetleaf" came out this saturday night to pick a little. They are starting an in the round every saturday night starting in two weeks. I think that will go over well. I'm tired and have to go to bed. Sorry for not posting much this week, as soon as "Hickey-boy" gets my wireless hooked up at the joint I'll get back to posting 4-5 times per week. Of course it would help Russ if I would get the hardware for him to hook it up with though wouldnt it? Come by and eat.
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!
3 comments:
Sweetleaf. Sure pal.
Sorry Brother,
I seem to have missed placed my wallet and have to wait for replacement cards to purchase anything. I cannot wait to visit the DMV!
Thanks for the info. Can you find a way to post a menu on the blog so we can call in orders? I'm so glad you cleaned up the place, everytime my son ate there when it was the old place, he got sick (small wonder after seeing the pics). Looking forward to comin' on in. Everyone says it's great.
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