- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Friend of mine wants to open a BBQ restaurant
Posted on 1/10/25 at 11:16 am to FLTech
Posted on 1/10/25 at 11:16 am to FLTech
Don't try to stay open all day.
Cook a set amount everyday and Serve till you run out of food.
This makes sure that consistency is maintained. It really is the only way to do so with a bbq joint.
Find a way to reuse leftovers that isn't just reheating and serving as the entree. Nobody wants reheated brisket at a restaurant. But a brisket gravy over fries? Delicious.
Cook a set amount everyday and Serve till you run out of food.
This makes sure that consistency is maintained. It really is the only way to do so with a bbq joint.
Find a way to reuse leftovers that isn't just reheating and serving as the entree. Nobody wants reheated brisket at a restaurant. But a brisket gravy over fries? Delicious.
0
Posted on 1/10/25 at 1:36 pm to FLTech
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
what are your credentials vs his?
Posted on 1/11/25 at 5:23 pm to FLTech
I know someone that was a great cook and loved it. They decided to open a restaurant. It absolutely killed his love of cooking. There is a huge difference in bbq in your backyard and running a bbq joint. It’s a 20 hr a day job for 5 days a week even if your open Thursday-Saturday.
Posted on 1/11/25 at 5:54 pm to FLTech
Didn’t read the thread but I would imagine that with a BBQ restaurant a really hard part would be inventory management. Unlike other restaurants you can’t just fire more food from the fridge as needed. And anything that doesn’t get sold in a given day is waste.
Posted on 1/11/25 at 5:58 pm to SpotCheckBilly
quote:
Atlanta has several good BBQ places
We’ve been to Fox Bros a few times and liked it.
Posted on 1/11/25 at 6:18 pm to Chucktown_Badger
quote:
And anything that doesn’t get sold in a given day is waste.
I think most BBQ joints try to use unsold brisket in chili, beans, breakfast tacos (next day).
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News