Thursday, November 02, 2006


And I thought Halloween night was slow, last night was a morgue! I dont think we had 20 people come in!!! You sit around trying to figure out why.......the fog/rain, church, tired/hungover from Halloween. Last Wed. was church night and we still did well for the what is considered maybe the slowest day of the week in the restaurant industry. I think the fog/rain was a factor but I also think a lot of folks went to Halloween parties Tuesday night, got bomb-shelled and spent yesterday recovering. At the end of the day, who knows? I know we had a couple of shoulders leftover last night that will now have to go in some brunswick stew or pork carnitas. I'm eager to see how the next few nights do in regards to beer sales. Tonight is W. Virginia/Louisville (#3 vs. #5) and Saturday night is our songwriters night. Beer has been a slow seller believe it or not. The beer that has been selling are the old school beers we have like Pabst, Stroh's & Old Style. I recon folks like the nostalgia of it. How bout the Preds 8 game win streak? Hell, how bout the Titans 2 game win streak?!?!?!?! Yeah baby!

1 comment:

Anonymous said...

I'm climbing down Mt. Juliet heading towards Nolensville tonight with some friends to get some Old Style.

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 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!