Biz is better.......go support Mothership BBQ.
Quick post here, more to come later today/tomorrow. Mothership BBQ is hitting a few bumps in the road here and I'm calling on any & everyone to go out and support Jim Reams and his place. Any place that is owned & operated by the owner we need to support. You can go to his blog (http://mothershipbbq.blogspot.com) and read up on whats going on with him, he's been pretty matter of fact as to what he needs. You may not have $50,000.00 to buy in to him but you can buy lunch there. Every little bit helps. Last week was even slower than the previous week. Slowest week of sales since January. My food reps kept telling me not to worry about it because everybody was slow because of "spring fever". Well that was easier said than done when you've seen the past 3 weeks do a swan dive off the Natchez Trace bridge. They were right, or so it seems. This week has been back on the track we were before this little 3 week bump. We've done really well this week so far. Lord willing today and tomorrow will be big, if so we'll be back around that $8200-$8500 range for the week. Unsolicited catering requests have really picked up. My plan is to really start beating the streets here in a couple of weeks for small -large catering jobs. If we can add another $2000.00 a week in catering it will really bring some comfort to things. The issue now is spending more money on catering equipment. I'm looking in to a competition style bbq trailer larger events. That will cost some pretty serious $$. We'll see, I need to get to work. I'll be blogging again later on, we've got a new person on board. The picture is just a random shot of my grandfather, Pa-King, with his two brothers on each side of him sitting in front of our pit in Mississippi. Not a dadgum thing to do with this post, I just felt like adding a picture today.
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!
2 comments:
Thanks for the update on how things are going. I'm following your progress. The next time we're in Nolensville visiting my sister-in-law, we'll stop by for some 'que.
Please do....I really look forward to meeting you. Come in on a Saturday night for the music.
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