FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


I spent more on product today than what I had to open...

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Commercial BBQ
View previous topic :: View next topic  
Author Message
Harry Nutczak
BBQ All Star


Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Fri Jul 15 16 11:44 am    Post subject: I spent more on product today than what I had to open... Reply with quote

My meat and dairy delivery alone cost me more than my entire budget that I had to open my first location.

That was just for my meats & cheeses, I still have produce and dry goods coming tomorrow.

So, I guess I succeeded., now who wants to take it over and keep this monster rolling?

$375,000.00 takes it all,
The property, and a turn-key business with no interruptions, you get my whole crew for a minimum of 1 month, then you can decide who you want to keep, and who you'd like to replace.

The Business Name, Logo, all equipment, the recipes, the reputation, I teach all my techniques and everything that I have learned.
You get 289 feet of lake frontage at the intersection of a Federal & State highway, living quarters upstairs, everything you'll ever need to continue with a successful business.
And if you love to hunt and fish, this is the place to be.

Peace Fokkers...........................
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!
Back to top
View user's profile Send private message
Pete-O the great



Joined: 29 Jun 2016
Posts: 24
Location: Norteast Pennsylvania

PostPosted: Sat Jul 16 16 12:51 pm    Post subject: Reply with quote

I did almost the same thing you are doing now with my bar 7 years ago. Just got fed up and hung the for sale sign on it..... I regret it every single day. Take a step back and a deep breath.
Back to top
View user's profile Send private message
Geronimo
BBQ Super Pro


Joined: 29 Jul 2007
Posts: 2896
Location: Montgomery, Texas (and lovin' it)

PostPosted: Sun Jul 17 16 11:05 am    Post subject: Reply with quote

Pete-O the great wrote:
I did almost the same thing you are doing now with my bar 7 years ago. Just got fed up and hung the for sale sign on it..... I regret it every single day. Take a step back and a deep breath.


Each their own...I sold my catering business the same way in 2012 (after 18 years) and couldn't be happier. Wink Laughing
_________________
Where rumors end and legend lives forever...
Back to top
View user's profile Send private message
Harry Nutczak
BBQ All Star


Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Sun Jul 17 16 11:49 am    Post subject: Reply with quote

I hate to admit it, but it has gotten bigger than I can continue to handle. At some point every day this week, we had up to 45 minute wait times.
And I kept a tight menu with no major cooking on the line so we do not get backed up.
Today we had a line forming 35 minutes before opening, typically we only see that 15 minutes before we unlock the doors and fire up the neon signs

We've got 3 ordering stations,
two at the service counter, and another one around the corner specifically for phone orders.
They all have caller-Id interfaced to capture names/numbers, driver dispatch with integrated mapping, Laser barcode scanners for bottled beverages and merchandise 6 different prep, receipt, & card receipt printers.

I cook with wood, but have some of the best tech for ordering and cash handling in the area

The next step is to get a phone sequencer to take a little pressure off the crew.

I'd consider taking on a working partner if they are able to take a little pressure off me and their buy-in is not laughable.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!
Back to top
View user's profile Send private message
Pete-O the great



Joined: 29 Jun 2016
Posts: 24
Location: Norteast Pennsylvania

PostPosted: Tue Jul 19 16 9:02 am    Post subject: Reply with quote

Sounds like you got yourself a rocking business there. Keep working on efficiency for yourself and your crew.
Back to top
View user's profile Send private message
Harry Nutczak
BBQ All Star


Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Thu Jul 21 16 2:04 am    Post subject: Reply with quote

Pete-O the great wrote:
Sounds like you got yourself a rocking business there. Keep working on efficiency for yourself and your crew.


At this point, I just want out.
I've been delaying shoulder surgery that is going to put me down for 4-6 months
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!
Back to top
View user's profile Send private message
Pete-O the great



Joined: 29 Jun 2016
Posts: 24
Location: Norteast Pennsylvania

PostPosted: Fri Jul 22 16 3:08 am    Post subject: Reply with quote

Close for the winter for "remodeling & repair". Layoff the employees. Heal yourself and clear your mind.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Commercial BBQ All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group