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Started By
Message
Friend of mine wants to open a BBQ restaurant
Posted on 1/9/25 at 12:40 pm
Posted on 1/9/25 at 12:40 pm
I have a friend for 30+ years and he has this dream of opening up a BBQ restaurant in a suburb in Atlanta
His BBQ is actually very very good. I have had his ribs and pulled pork and all of that many times.
But, I don’t think he realizes how difficult and expensive running a BBQ restaurant is.
The hardest part from what I have been told about BBQ restaurants is keeping it identical consistent every single day
He found a nice restaurant building that came on the market and it’s in a very busy - highly traffic area of town but after I did research, there are already 5 other very reputable BBQ restaurants within a 5-10 mile radius
I just think it’s a horrible business decision. For those who have ran a restaurant before.. what would you tell him?
I should have mentioned that he has been in the restaurant business for 30 years so it’s not some kid who thinks he cooks good and wants to open a restaurant- he’s got great experience and his BBQ is excellent
His BBQ is actually very very good. I have had his ribs and pulled pork and all of that many times.
But, I don’t think he realizes how difficult and expensive running a BBQ restaurant is.
The hardest part from what I have been told about BBQ restaurants is keeping it identical consistent every single day
He found a nice restaurant building that came on the market and it’s in a very busy - highly traffic area of town but after I did research, there are already 5 other very reputable BBQ restaurants within a 5-10 mile radius
I just think it’s a horrible business decision. For those who have ran a restaurant before.. what would you tell him?
I should have mentioned that he has been in the restaurant business for 30 years so it’s not some kid who thinks he cooks good and wants to open a restaurant- he’s got great experience and his BBQ is excellent
This post was edited on 1/9/25 at 12:59 pm
25
Posted on 1/9/25 at 12:42 pm to FLTech
I think Blue Oak is what you want to emulate. Uniquely good and very consistent. Not easy to do.
Posted on 1/9/25 at 12:57 pm to FLTech
He will most likely fail, especially if he has zero restaurant experience.
That being said, if he's really going to do it, why not start with a food truck style thing that doesn't require such a large investment and overhead? There are plenty of very successful bbq food trucks to model your business after. And if it doesn't work out, at least you didn't make a huge investment in a brick and mortar restaurant.
That being said, if he's really going to do it, why not start with a food truck style thing that doesn't require such a large investment and overhead? There are plenty of very successful bbq food trucks to model your business after. And if it doesn't work out, at least you didn't make a huge investment in a brick and mortar restaurant.
This post was edited on 1/9/25 at 1:48 pm
Posted on 1/9/25 at 1:02 pm to FLTech
quote:
5 other very reputable BBQ restaurants within a 5-10 mile radius
Big ouch. He'll need to differentiate himself from the competition.
quote:
Atlanta
Just call it "Juicy BBQ and Waffles" and he'll do just fine.
Posted on 1/9/25 at 1:05 pm to FLTech
Horrible idea. The best part about barbecue is making it yourself in your backyard. I don't care how good his bbq is, he's gonna have to spend so much money keeping all that meat fresh and making sure it's perfectly cooked and served. And even if he pulls that off, very few people are gonna come to your spot on a regular basis to buy a $30 pulled pork platter.
Open a normal restaurant with good vibes. have some trendy salads, a badazz hamburger, and a few other simple but delicious things. Maybe serve some BBQ every now and then when it is on sale. No one wants to hang out at a barbecue spot.
Open a normal restaurant with good vibes. have some trendy salads, a badazz hamburger, and a few other simple but delicious things. Maybe serve some BBQ every now and then when it is on sale. No one wants to hang out at a barbecue spot.
Posted on 1/9/25 at 1:14 pm to SUB
quote:
bbq food trucks to model your business after.
I think a food truck/grab and go shack with seating nearby is the optimal arrangement. Dont have to fk with double digit employees and extra overhead. Another issue with trying to create a palatable profit margin by selling BBQ is the high price of raw bbq cuts these days.
Posted on 1/9/25 at 1:15 pm to FLTech
Tell him to watch this. Running a BBQ restaurant requires a lot of work.
Posted on 1/9/25 at 1:18 pm to FLTech
Atlanta Smokehouse. Lines to Peachtree Street.
Posted on 1/9/25 at 1:24 pm to SUB
quote:
He will most likely fail, especially if he has zero restaurant experience.
quote:
I should have mentioned that he has been in the restaurant business for 30 years so it’s not some kid who thinks he cooks good and wants to open a restaurant- he’s got great experience and his BBQ is excellent
Read the whole post
Posted on 1/9/25 at 1:29 pm to msap9020
quote:
Read the whole post
Read the timestamps.
Posted on 1/9/25 at 1:48 pm to BlackCoffeeKid
Atlanta has several good BBQ places. There was a time when finding good BBQ was a problem here, but that time has passed. Unless he can do something to make his product stand out, chances are that he will just lose a lot of money and sleep.
If he is insistent, I'd recommend that he look at the Tipsey Pig in Lilburn. Doing something like that would be less risky and you can still produce a very good product. The Tipsey Pig is basically in a corner of a gas station, with a dial-it-up and let it go cooker parked outside. There are maybe 3 tables, but they do a good business and the product is comparable to the other top notch places in Atlanta, especially their Redneck Cuban sandwich.
Heirloom is another one he should look at. They have a very good product with a Korean twist. Their location can't be too expensive either.
Now, he might make it by going to the other end of the scale and model it after the more famous Texas places. ZZQ in Richmond has done that successfully.
If he is insistent, I'd recommend that he look at the Tipsey Pig in Lilburn. Doing something like that would be less risky and you can still produce a very good product. The Tipsey Pig is basically in a corner of a gas station, with a dial-it-up and let it go cooker parked outside. There are maybe 3 tables, but they do a good business and the product is comparable to the other top notch places in Atlanta, especially their Redneck Cuban sandwich.
Heirloom is another one he should look at. They have a very good product with a Korean twist. Their location can't be too expensive either.
Now, he might make it by going to the other end of the scale and model it after the more famous Texas places. ZZQ in Richmond has done that successfully.
Posted on 1/9/25 at 1:49 pm to msap9020
quote:
Read the whole post
Well, he edited his post and added all that after I had posted...so
But yeah, if the guy has got lots of experience, just start with a food truck. If it works well, upscale to brick and mortar.
This post was edited on 1/9/25 at 1:53 pm
Posted on 1/9/25 at 1:55 pm to FLTech
quote:
I should have mentioned that he has been in the restaurant business for 30 years
Sounds more like this friend should get an account here and be schooling all us dudes on the restaurant business. You don't go 30 years in any business without knowing what you are doing.
Do you tell a F1 race car driver how to drive?
Posted on 1/9/25 at 1:56 pm to FLTech
don't own a restaurant unless you're single
Posted on 1/9/25 at 2:04 pm to SUB
quote:
just start with a food truck. If it works well, upscale to brick and mortar.
This is what Blanchard's in Lafayette did.
Posted on 1/9/25 at 2:22 pm to FLTech
quote:
should have mentioned that he has been in the restaurant business for 30 years
In what capacity?
Posted on 1/9/25 at 2:24 pm to FLTech
There was a poster on here at one time that worked with the Goldies (Ft. Worth) guys and knew Gonzo's (Luling). He could probably offer some counsel on BBQ joint start ups.
Posted on 1/9/25 at 2:34 pm to jbgleason
Yeah, this is pretty much where I'm at.
Dude's got 3 decades in the biz and you think you know better?
Dude's got 3 decades in the biz and you think you know better?
Posted on 1/9/25 at 2:36 pm to SUB
Restaurants are a easy business idea, BUT very very hard work and super time consuming. Also likely to fail.
I would do a food truck
I would do a food truck
Posted on 1/9/25 at 2:48 pm to FLTech
I think most people don't realize just how time consuming running a restaurant is and I'd think even more so with a BBQ place with the long cook times and a lot of hands-on chores to do to make it consistently good.
Those fires don't take care of themselves, those briskets don't wrap themselves and ribs don't spritz themselves------------and that's just some of the BBQ tasks. Then making all the sides to go with it.
You failed to mention how old your friend is, but if a friend for over 30 years, I'll assume mid 40's or up.....
Never mind: Just saw where you added he's been in the restaurant business for over 30 years, so he knows what he's getting into.
Those fires don't take care of themselves, those briskets don't wrap themselves and ribs don't spritz themselves------------and that's just some of the BBQ tasks. Then making all the sides to go with it.
You failed to mention how old your friend is, but if a friend for over 30 years, I'll assume mid 40's or up.....
Never mind: Just saw where you added he's been in the restaurant business for over 30 years, so he knows what he's getting into.
This post was edited on 1/9/25 at 4:28 pm
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