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Message
re: Chef Rob OUT at CCBBQ
Posted on 3/27/17 at 7:58 am to BRgetthenet
Posted on 3/27/17 at 7:58 am to BRgetthenet
quote:
I wouldn't be surprised if this was the plan the whole time.
It wasn't. I chatted with Burgau shortly after they announced CCBBQ. They wanted it to work with Rob, but they were clear from the start that the restaurant could move forward without him and he would be on a short leash based on his past.
Will try to find out some more details from Burgau out at Hogs if I run into him.
Posted on 3/27/17 at 8:04 am to NOFOX
ok
Thanks for the intel. See ya at Hogs.
Thanks for the intel. See ya at Hogs.
Posted on 3/27/17 at 10:08 am to NOFOX
I have no inside info, just my observations after going to CCBBQ 5 or 6 times. Chef Rob apparently wants to operate an old-school bbq haven where when everything is sold the place closes, not matter if its 12:30 or 4:30. No issues with that, except.......
The investors/owners built a big restaurant with an ABO permit and a FULL BAR and a large private event room. I have a very little bit of experience with both the restaurant industry and commercial development in general, but its enough to confidently say the following.....there is no way they can recoup the initial investment and make money without: 1) being open for dinner at least 3 nights a week, 2) selling a lot of alcohol (which you need happy hour and dinner to do), and 3) hosting a lot of private event is your event space.
Even since they opened I was waiting for them to find the middle ground of great food and being a full-service, lunch/happy hour/dinner restaurant. Obviously there are other places in the city that pull this off (The Joint, Frey, Blue Oak, etc.) so it can work. But I guess it didn't happen here.
The investors/owners built a big restaurant with an ABO permit and a FULL BAR and a large private event room. I have a very little bit of experience with both the restaurant industry and commercial development in general, but its enough to confidently say the following.....there is no way they can recoup the initial investment and make money without: 1) being open for dinner at least 3 nights a week, 2) selling a lot of alcohol (which you need happy hour and dinner to do), and 3) hosting a lot of private event is your event space.
Even since they opened I was waiting for them to find the middle ground of great food and being a full-service, lunch/happy hour/dinner restaurant. Obviously there are other places in the city that pull this off (The Joint, Frey, Blue Oak, etc.) so it can work. But I guess it didn't happen here.
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