or Connect
New Posts  All Forums:Forum Nav:

question - Page 2

post #21 of 24
Thread Starter 

This was a operating q joint that had mediocre food that she used to work for . The owner who had it sold it to her for 9k and she has 1500 / month rent.

  She is revamping the menu to try to make a go of it. I offered my help to her for an hourly wage . So far she is going for it on her own.

 I think the leg 1/4s is so that she can  sell that and ribs and  not have to get there at 2 am to put brisket or butts on,

post #22 of 24
Quote:
Originally Posted by eman View Post

This was a operating q joint that had mediocre food that she used to work for . The owner who had it sold it to her for 9k and she has 1500 / month rent.

  She is revamping the menu to try to make a go of it. I offered my help to her for an hourly wage . So far she is going for it on her own.

 I think the leg 1/4s is so that she can  sell that and ribs and  not have to get there at 2 am to put brisket or butts on,



AAACCCKKK..a q-joint with no pork???  Blasphemy!!

 

post #23 of 24

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

post #24 of 24
Thread Starter 
Quote:
Originally Posted by alblancher View Post

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.
 

 

New Posts  All Forums:Forum Nav:
  Return Home