This week apparently has sucked.
Apparently sales this week has sucked. Bo just filled me on the sales and we are about $1000.00 shy of where we were last week. When folks are going to get out of their post Labor Day funk is boyond me. I know little Johnny is back in school.....but does your whole dang mid-week life quit? I mean, I got two infants and we still get out at least one night a week.
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:
What do you think about these #'s for a new start-up bbq restaurant. I'm thinking aboutAsking
Price: $62,000 (cash, no terms offered)
Gross Revenue: $172,784 (annualized)
Cash Flow: $31,460
Inventory: $2,000 (Included in Asking Price)
FF&E: $15,000 (Included in Asking Price)
Rent: $1,700 per month and 1,100 sq feet with parking buying it.
it is very tough to answer the question without a little more info........info such as the area, demographics, future growth, traffic count, etc.. just looking at the numbers it looks like something you are going to work your ass off day in day out without deserved return. the gross rev. is concerning.
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