Marketing: Should I or Shouldn't I

[old poi dog]

Good Luck to you and keep us posted.

 

[ismoke]

This is something that I've been thinking about for a long time. My dad has always wanted to have his own resturaunt, and I always thought it would be fun to do with him, and maybe my brother as well. It wasn't always a BBQ joint, but that's what I'd want to do now (originally we just thought about all kinds of things - a "this would be great" kind of thing).

He's now in a position where he could probably do it financially, though I don't know if he'd want to work that much anymore, lol. I am not, but between his experience in the food biz, money, and my work ethic, ability to smoke some good food, etc., I think we could make it work if he was into it. The only thing that would scare me away, is that we'd do it in the KC area (where he lives, I'm from, it's just home, and he doesn't want to leave, and quite frankly I'd like to move back). That isn't necessarily the most forgiving BBQ market, and there's a lot of competition.

I hope if you do it, you're successful, man. Fear (and not having the $$ myself) is what's holding me back right now. Let me know how you're experience goes!

 

[shooterrick]

If ya get the legal issues straight this would be my advice. Do not market to local resturants and such. The reason is simple math. For them to make a profit on your product there is going to be huge down side pressure on your prices. why shouldnt you get the retail price?

 

[meateater]

Along with all the above great posts are you trying to open up a building or mobile? With a building there's alot more insurance, lease payments...etc. I've owned a retail business before so I know. Just try to keep your overhead as low as possible, this will help in slow times.I wish you the best in your business!

 

[solaryellow]

I am very interested to see how this turns out for you. I have been thinking about doing the same thing and where I am at now all the stars are in alignment to lead to success. A friend of mine who is a professional chef told me to start with something mobile like a converted bread truck or concession trailer to avoid the typical restaurant pitfalls. It wasn't what I wanted to hear but I do see his point. Good luck Ray!

 

[silverwolf636]

I really need to get with someone that is not from around here (competition reasons) to fill me in on some things. I have a few questions concerning menu items and preparation.
Thanks
--ray--