Busy....
Been busier than a one legged man in an ass kickin' contest. Not much to add right now. Bo took off to Texas this week to play 3 shows with his band. I'm glad for him, its some much needed vacation! The past two weeks have been slow. Its damned if you do and damned if you dont. When its raining or has been raining your screwed cause the construction guys dont come in because of the mud. If its sunny and warm everyone wants to be outside doing something. Thats what the past two weeks have been. Last week we only did $6900, down from the previous week which was already off our norm big time! Naturally I am a little concerned but my food reps told me today that "everyone" they have talked to is in the same boat I'm in right now, so that makes me feel better. We're going to take a break from live music this Saturday night and ramp it up the following Saturday night (Lord willing). We have scored some pretty good catering jobs coming up and a couple of festivals. We'll be doing the Music City Brewers festival this July which brings in about 5000 people and we've also been invited to be a part of the "Taste of Music City" which is a pretty big deal and a big honor. Big honor or not I'm looking to make some dadgum green...........I got kids to feed!
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!
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