Wednesday, January 09, 2008


Yesterday fell right in line with every other Tuesday for since October. I guess we've finally hit our stride. Our daily sales through the week are becoming very predictable. Hopefully in the next few weeks I can start concentrating on catering for the spring. Relatively speaking, in relation to other bbq restaurants, we did not do much catering in 2007 because I didnt want to lose focus of the Joint. I wanted all I could get but was careful to go get what I asked for because we could have overextended ourselves and hurt our reputation by not being able to adequately service the demand. This year we are better suited and more comfortable from an operations standpoint to take that on. In the next few weeks I'll outline a sales plan here on the blog.


Tony said...

Glad to hear things are going smoothly. I've been following along, and it's been exciting to "watch" your place grow. When you have a chance, maybe you could take us through a typical day in your life at the restaurant, if there is such a thing. I'd love to read about the nitty gritty.


Anonymous said...

Hey...we love your place and really enjoy going out there. Can you do me one favor. The past three times I've gone to your place on Friday nights to get brisket tacos you all have been out of brisket. It never fails. Each time was approx 7 o'clock.

Throw one more brisket on the smoker for me on Fridays would you?


Pat Martin said...

ross....sorry about running out. our sales have been a lot stronger than i forcasted during the holidays. its a fine line between cooking too little and too much. we'll try to have some brisket for you this friday! sorry about the inconvenience


Anonymous said...


You are the man.


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!