Originally Posted by alblancher
I would think that she could do the pulled pork and brisket the day before and just finish up the next morning. Do most Q places get an early start or prep the day before?
I guess you have to make a decision, do you work every day or early every morning? If closed on Monday you would still have to work to be ready for Tuesday. Main reason I never went into the restaurant business, it is more a lifestyle then a full time job
This is what she has started doing , smoking butts during the day for the next day . this is a to go place only. lunch crowd from busy downtown area and LSU and was doing great on LSU game day w/ tailgating. She is staying open now till 6pm trying to see how much sales she can pick up from folks leaving work and school. I think she has a pretty good plan and i know she has the drive to make it work.
The previous owner ( her ex boss) was lazy and put out IMHO low quality food. wouldn't remove the membrane from ribs , wouldn't defat PP etc.
She now trims the ribs St.Louis, removes the membrane does alot better presintation all around.