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BBQ tour for research - Page 2

post #21 of 25
Completely outside the business of what people like to eat in your area is the business and financial end of it. Have you got a Small Business Administration (SBA) office near you? How about a group of local retired/active business owners and operators, who lend advice and assistance to small startup companies. Do you have accounting/bookkeeping experience or have somebody you can trust to do these tasks? You'll need to get with a lawyer, well versed in Business Law, to see about your incorporation papers and what type of "company" it will be, all the hoops to jump through for business licenses. You'll need to get with your State Taxation authority to "discover" the tons of paperwork involved in just the monthly reports, taxes due. Of course, then you have to get with the State and Fed's for employee withholdings, etc, etc, etc. And that my friend is just the barest tip of the iceberg. Let's talk about the Health Departments: local, county, State and Federal. The major money items you can see coming at you, it's those little 150. - 300. bills that sneak up and kill you.

You've got a couple of years to sort it all out.

Been there, done that, and still paying off some of the bills, and the wife and I were just a Mom and Pop Loan Company.

Oh, and one more thing: I've noticed that SMF has several members who've been in the business end of what you're interested in doing. You might PM them and get some of the "business" information sorted out.
post #22 of 25

Love the idea

Moonlight in Owensboro Ky is always on my list of places to eat at.

Montgomery Inn outside of Cincinnati, have not bee there in 15 years, but it has a lasting memory of places to go back to. I get their sauce as a gift every once in a while.
post #23 of 25


Why spend the time and money to search out a 'come-on'?
Practice and practice and practice more.Give out samples to friends and get thier "HONEST" opinion.
Trying to duplicate someone else's menu is asking for a headache.Those that have been to those places will say"(your's) is not what the other is..." and a loss of customers is enevitable.
Do yourself a favor and be the"BEST" at ribs and whatever you want to do,keep a log of how you do it and be consistant in that everytime the customer come in, they get the same quality.
The size of the menu is not as important as a good quality.
THEN, as you build business,ask the customers what they would like to have;try it and if it goes,your business goes up!
Remember to keep records and have "FRESH"products,not yesterdays re-heats. Sell the meat,not the sauce,that's a condiment-not a necessity!
If you have the money to get into a business, then you should show-off your skills before you open the doors.
Advertise, offer deals and samples for a bit. Bait them. Then hook'em.
Just an opinion. Hope you do good.
and remember to -
post #24 of 25


Start out small and expand if you need to;do weekends only and when you run out,you're out!
For 35K you can get a ready to go rig that looks like a log cabin(look good up there),and you don't have all the property taxes or other B.S..just a vendors license or so....more money coming in,not out!And if you don't make it as a full time business,you can cater(more money anyhow)................
Just sayin'
keep it blue...
Stan aka Old School
post #25 of 25
Hey Coffee Junkie...I'm attaching a link below to a looonnggg post on this site from another member who started out with a very similar topic that you have started here. It starts from his research and development stage to finding property (it was a Chinese place also, definitely read this part), getting the restaurant ready, his grand opening and currently once in a while updates. I think this link could provide you with a great insiders point of view of opening a Q joint....sit back, grab a beverage and start the read...
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