Thursday, October 18, 2007


This week has been really pretty good so far. Over the past few days I've had a couple of folks tell me that last week was fall break for all of the schools, so that is why last week was a little slow. That has prompted me to start thinking about having winter hours and summer hours. Since Labor day our daily traffic has gone from about 50/50 (give or take a little) for lunch dinner to lunch really picking up but dinner really slowing down. I'd say dinner is only about 20% of our total sales right now and 90% of that 20% is before 6:30. Weekends have not been affected, we're killin' it on weekends just like we have been since about April. I just think that where we are folks schedules are highly affected by the schedule of their kids. The week after Labor day it was like someone flipped a switch. Its the demographic we operate around. This would not be an issue if we were in Nashville or even Franklin because of the population......the school year does not affect 75% of the population like it does in Nolensville. We are time clock punching every ticket right now and over the next couple of weeks I'll input that into an excel spreadsheet and let the data make the decision for me, but if i were to guess I'd bet we start closing at 6:30 during the week nights until say March/April and then go back to our current hours until next October. The weekends will stay the same. We're also looking at opening on Mondays for lunch since our lunch business is so strong.......we'll see what happens.

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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!