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re: Unleaded BBQ
Posted on 4/5/24 at 5:22 pm to bluebarracuda
Posted on 4/5/24 at 5:22 pm to bluebarracuda
quote:
That work life is brutal
That and inventory management is also brutal trying to put out good product when you are trying to establish yourself and understand customer volumes.
Incredibly hard business to own/operate. It’s fairly easy to do one right at home as others have noted. It’s a whole different story having to run a restaurant and have consistency in that product. I give props to those that have tried…you’d have a hard time talking me into even putting money into one.
This post was edited on 4/5/24 at 5:26 pm
1
Posted on 4/5/24 at 7:21 pm to JTBrett
I can attest, my strategy was to cook less than I thought to avoid unsold product. That sucks though because sometimes you're leaving money on the table. Better than being stuck with 30 lbs BBQ that you have to use in beans and quesadillas, or just toss. It helps if you have other solid products that require less labor and will keep you open longer. Doing it for real is a grind, I don't think I took a day off for five years. No family vacations..catering every holiday..pretty horrible.
Ultimately decided the whole thing was too much and went back to the work force. Better health insurance lol. I didn't cook BBQ again for two years, now my family and friends enjoy my skills for free!
Ultimately decided the whole thing was too much and went back to the work force. Better health insurance lol. I didn't cook BBQ again for two years, now my family and friends enjoy my skills for free!
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