Looks delish - if you were near me, i'd eat there for sure. I do agree that your menu is too big though. Keep it simple at first, get people used to what you do. Offer well publicised 'specials' to introduce other dishes - get feedback, if they love them, make them permanent.
BBQ is not an easy restaurant food. It takes a day of prep and cook - and if you don't sell out, you can be out of pocket.
Taking The Plunge
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TakingtheBrisket
- Got Wood!
- Posts: 230
- Joined: 14 Jan 2014, 17:43
- First Name: jon
- Contact:
Re: Taking The Plunge
Hopefully i'll be calling in on friday 
Re: Taking The Plunge
I may get up there with work sometime in the coming months. What days and times are you open?
Re: Taking The Plunge
At the moment I'm doing 12-7pm. Monday to Saturday.
Ah the joys of cooking. Having to have new oven and grill installed and electrical work done in the kitchen. Looks unlikely I'll be able to get any food on the menu till Monday now.
Ah the joys of cooking. Having to have new oven and grill installed and electrical work done in the kitchen. Looks unlikely I'll be able to get any food on the menu till Monday now.
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Thunderbird30
- Got Wood!
- Posts: 37
- Joined: 28 Jul 2014, 07:56
- First Name: Jon
- Location: Northern Scotland
Re: Taking The Plunge
Looks like you deserve to do well!
I wish that the places up here would start to realise that cheaper prices = bums on seats=more turnover!
The same items up here in Northern Scotland would cost 3 times as much which really puts people off.I'f I ever get as far south as you,I'll drop in and make up for lost time.
Good luck to you in your venture
I wish that the places up here would start to realise that cheaper prices = bums on seats=more turnover!
The same items up here in Northern Scotland would cost 3 times as much which really puts people off.I'f I ever get as far south as you,I'll drop in and make up for lost time.
Good luck to you in your venture