A big announcement to my friends
Dave Bugg
career-altering decision that's been nearly four years in the making. I'm
here to tell ya'll that I'm jumping in the deep end, pulling the trigger,
taking the plunge, going for broke... I've decided to open up a 'Q joint.
Some particulars follow, so read on at your own discretion.
The initial concept is simple: a building of about 1500 sq ft, which is
setup as a take-out and a limited, informal eat-in with 10 or so tables. The
primary menu will be limited to ribs, pulled/chopped pork, brisket, chicken
and sausage, along with a variety of sides, and dessert. A kids menu will
include chicken finger/nugget thingies and hot dogs for kids who won't eat
'Q. The kitchen set-up and equipment will be sufficient to allow the place
to be used as a commercial kitchen. This will be important for off-site
concessions and catering. The nice thing about working for a health district
is that I've got easy access for help with plan reviews for my kitchen and
pit area. I still have to pay the inspection and permit fees.
My timetable for opening is March 2004. There are no other barbecue
restaurants in the immediate area, which comprises a population of about
62,000 people. Nor are there any barbecue places in the immediate outlying
areas which expands the population to about 112,000.
Between now and September, I will be fully developing my business plan (to
include my marketing plan) which will be the basis for obtaining my start-up
capital through a small business loan. Some of my savings will also be used,
but I won't have to withdraw any of my funds from my retirement account. I
have already established a relationship with a business loan account manager
at one of our local banks, and we have had some preliminary discussions over
a rough outline of my plan. He is enthusiastic about my start-up proposal
and has given my a big thumbs up to continue with my formal business plan.
I will be leaving my position with the Health District at the first of next
year (shhhh, be vewy, vewy quiet.. They don't know yet). Jill (SWMBO), as a
charge nurse on pediatrics at our hospital, has a significant income, which
will be more than sufficient to take care of our household living expenses
when I leave the health district. Currently, all of *my* salary goes into
the bank. Over the last three years, we have paid off all of our outstanding
debts -- save for the mortgage -- so our monthly expenses are low. This
means that the only initial goal for the business in the first 6 months is
to break even on the overhead. However, based on some preliminary
projections, I am anticipating cash flow to begin allowing me to draw about
75% of my current take-home income after four months.
I have been burning the candle at both ends for the last two months to get
to this point in the formal phase of implementation. I have burned a lot of
midnight oil pouring through and absorbing some great books on small
business. I've just started on the process of writing THE BUSINESS PLAN. And
I have engaged the services of a great CPA and an attorney to assist - with
fees paid, of course - on the myriad questions and advice that will be
needed as I proceed through contracts and accounting procedures over the
coming months.
This is a lot longer than most posts that I make, I hope few will consider
it wasted bandwidth. If you would like, however, I'll post periodic updates
and reports on how I'm getting this business off the ground, but I won't do
so if it'd be considered a nuisance.
Because of this business stuff, I have been a bit testier than I'd like to
think I am, which is why I've had little patience with the Milesh/techwizz
contingent. Anxiety and tiredness tend to do that (you wanna know what my
greatest fear is now? Well it ain't the fear of failure, as there is no
doubt that this venture will be a huge success during the first 12 months.
My biggest fear is that, after all these years of dinking around, someone
will setup a 'Q joint before I open my doors). I don't have time for that
crap anymore, so I hope I'll have the good sense to use my limited posting
time on AFB wisely and restrict myself from taunting, poking or otherwise
regurgitating on the dreck that choose to show up. If ya'll find me
slipping, just tell me to get back on track, ok?
--
Dave
The Fat Man®²°°³
a lot about what looks like a well laid out business venture.
You go guy! Sounds like you've thought this out a bit. Best of luck to ya!
--
The Fat Man® ²°°³
------------------------------------------------------------
Is that the dim spark of an idea in your brain? Don't let it
go to waste! Send it to: The_Ou...@topica.com
BOB
> I want to let my Buds here on AFB know about a hugely momentous, and
> career-altering decision that's been nearly four years in the making.
WOW! Talk about a dream-come-true.
Sounds like you've done your homework. Best of luck in the venture.
BOB
Oh, and "Break a leg"
Jack Curry
Solid, Dave, go for it. As a small business owner myself, I can tell ya
that there are huge positives and a few negatives. First, *you can't get
fired.* This was a big plus for me <vbg>.
You're going to work longer and harder than you ever have in your life, but
I suspect you'll enjoy almost every minute of it, and since you know how the
product is supposed to be done, my guess is that you'll be very successful.
Talk to Big Jim and do it now. He's doing what you want to do in Micanopy
(been there, ate his wonderful food) and he can tell you everything you need
to know (from the look of the traffic flow, he's kickin' ass). Besides,
he's a gentleman and a scholar, although for the life of me I don't know how
he can work as hard as he does.
Expect to lose money for a year. Sorry, but that's the way it works,
building a following. If you make money in less time, good onya, but plan
for negative cashflow for a minimum of 12 months.
Get a beer and wine license - called "profit enhancement," but you knew that
already.
And yes, I want to hear all about it and I wish you the very best of luck.
Jack Curry
Howard R. Bricker
news:vc5mkho...@corp.supernews.com...
names we all see tossed around here. IMHO the best (commercial) 'Q'
seems to come from little places one can hardly turn around in.
The Bricker said that.
JD
> Dave Bugg wrote:
> a lot about what looks like a well laid out business venture.
>
>
> You go guy! Sounds like you've thought this out a bit. Best of luck
> to ya!
Amen! Just remember though that you can't create the quality you're used to
home on a commercial scale. You'll still come up with a product that folks
will drive a piece to get. Also, delegate! You may find that a Q starved
public may present you with opportunities for growth that you just can't
handle on your own. You may find that you love Q more than the the daily
prep and theatrics of the restaurant biz which is a formula for early
burnout. If you get to Granite Falls, check out Bodacious BBQ, run by a
couple with *no* prior restaurant experience. They're doing very well but
I'm sure they could tell you things to watch for. Good luck!
JD
Dave Bugg
> Have a ball Dave. I don't doubt that you'll produce 'Q' to rival those
> names we all see tossed around here. IMHO the best (commercial) 'Q'
> seems to come from little places one can hardly turn around in.
>
> The Bricker said that.
Thanks for the kind words, Brick.
--
Dave
Dave Bugg
> You go guy! Sounds like you've thought this out a bit. Best of luck
> to ya!
Thanks, TFM!
--
Dave
Dave Bugg
> WOW! Talk about a dream-come-true.
> Sounds like you've done your homework. Best of luck in the venture.
>
> BOB
> Oh, and "Break a leg"
Thanks, BOB. I'm going to do my best to keep the dream from becoming a
nightmare :-) (not likely)
--
Dave
The Fat Man®²°°³
> Get a beer and wine license - called "profit enhancement," but you
> knew that already.
After all, folks like me will be coming by if you serve adult beverages. If
they weren't served, we'd just stay home and have the same. <G>
Big Jim said he didn't like *having* to sell beer at his "place" at Pearls.
That's a matter of personal preference and I can deal with that. He's a
great guy and I'll stop in and see him even if he drug tests all his
customers. That's what good BBQ will do for you.
But I'll stop in at a place I've never been to if there's cold beer to be
had.
Dave Bugg
Thanks, Jack. I value your advice.
--
Dave
Dave Bugg
> Amen! Just remember though that you can't create the quality you're
> used to home on a commercial scale. You'll still come up with a
> product that folks will drive a piece to get. Also, delegate! You may
> find that a Q starved public may present you with opportunities for
> growth that you just can't handle on your own. You may find that you
> love Q more than the the daily prep and theatrics of the restaurant
> biz which is a formula for early burnout. If you get to Granite
> Falls, check out Bodacious BBQ, run by a couple with *no* prior
> restaurant experience. They're doing very well but I'm sure they
> could tell you things to watch for. Good luck!
>
> JD
Appreciate the well-wishes, JD. You know, one of the reasons I've waited so
long to jump was exactly what you mentioned 'bout turning what you love into
a grind by making it your business. I'm hoping that won't become a big
factor because the major reason I'm starting this venture is because I want
to work for myself. BBQ is the icing on the cake. But I'm going to call ya
if I ever start to feel cynical so that you can give me a pep talk. :-)
--
Dave
Jack Curry
'Nother thought. In a former life I was an ad guy and had a Denver
restaurant chain as an account. An interesting phenomenon in the biz is
that when a new restaurant opens, there is an immediate flood of business
from the curious, the fad seekers, the trend-setters. You get the picture.
Sometimes, the flood just continues, sometimes it drops off. Just don't
spend any of your profits buyin' a yacht too soon.
Jack
Chef Juke
wrote:
>I want to let my Buds here on AFB know about a hugely momentous, and
>career-altering decision that's been nearly four years in the making.<
<Snipped>
Dave,
Congrats, good luck and don't despair when those moment of pure
frustration hit (which they will).
Having worked for a number of restaurants, big and small, some very
successful and some not, I can tell you that you are already ahead of
the game simply due to the planning that you've indicated in your
post.
The best things you can do when going into the Restaurant business is
remember that it is just that...a business... While this particular
business is related to doing something that you love to do ('q'ing),
it needs to be a business first and foremost.
Get your ducks in a row, get your plans in order, and go for it!
-Chef Juke
http://www.chefjuke.com
"Everybody Eats when they come to MY house!"
(Remove the CAPS from the return address when sending email replies)
the knife guy
excited for me! A good place to eat some Q once a month when I'm in your
neck o' the woods would be a real blessing, lemme tell ya. I can't wait to
hear your periodic updates so keep us informed.
By the way, I'll email ya soon about my trip over next week.
--
Fosco Gamgee Whitfurrows
and his 6" boner
Matthew L. Martin
Sounds like you have this 90% done, now you only have another 90% to go:-)
Good luck.
Matthew
--
"... Mr. (Gregory) LaCava, a producer-director who could be called a
genius except for the fact that Orson Welles has debased the term ...",
H. Allen Smith, "Lost in the Horse Latitudes"
Dave Bugg
>.... Sometimes, the flood just continues, sometimes it
> drops off. Just don't spend any of your profits buyin' a yacht too
> soon.
Thanks for the insight, Jack. I kinda figured that might be the case, but
you are the first I've heard actually say it.
--
Dave
Jack Schidt
"Dave Bugg" <dbuggatcharterdotnet> wrote in message
news:vc5mkho...@corp.supernews.com...
> career-altering decision that's been nearly four years in the making. I'm
> here to tell ya'll that I'm jumping in the deep end, pulling the trigger,
> taking the plunge, going for broke... I've decided to open up a 'Q joint.
> Some particulars follow, so read on at your own discretion.
>
Break a shoulder, Dave; I hope it works out so that when I'm out your way I
can pop in and enjoy some good food and a cold one. I envy you but I don't.
;-P
Jack Schidt®
tecwhiz
new, original, untested idea????
Just kidding. Best wishes in your venture!
"Dave Bugg" <dbuggatcharterdotnet> wrote in message
news:vc5mkho...@corp.supernews.com...
Dave Bugg
> The best things you can do when going into the Restaurant business is
> remember that it is just that...a business... While this particular
> business is related to doing something that you love to do ('q'ing),
> it needs to be a business first and foremost.
Amen, amen, amen. When all is said and done, I'm doing this to put money in
the bank, while at the same time trying to provide a product that people
will want to keep coming back for. I want to be the best, and set the
standard for commercial 'Q that will make it hard for future competitiors to
match.
> Get your ducks in a row, get your plans in order, and go for it!
Thanks, Chef.
--
Dave
Dave Bugg
> Hey Dave, this is great news! I'm excited for you and I may be even
> more excited for me! A good place to eat some Q once a month when I'm
> in your neck o' the woods would be a real blessing, lemme tell ya. I
> can't wait to hear your periodic updates so keep us informed.
> By the way, I'll email ya soon about my trip over next week.
Thanks, Fos. I'll have the wood and lump waiting. :-)
--
Dave
Dave Bugg
> Dave Bugg wrote:
>
> Sounds like you have this 90% done, now you only have another 90% to
> go:-)
>
> Good luck.
Thanks, Matthew. Although I wonder if it isn't 190% to go! :-)
--
Dave
Dave Bugg
> Break a shoulder, Dave; I hope it works out so that when I'm out your
> way I can pop in and enjoy some good food and a cold one. I envy you
> but I don't. ;-P
There'll always be a table reserved for AFBers. Hopefully I can get some of
you out when the Grand Opening happens.
--
Dave
Dave Bugg
> so you still have not paid off your trailer home and you are
> embarking on a new, original, untested idea????
> Just kidding. Best wishes in your venture!
Techwiz, you unrepentant sinner.... I appreciate your well wishes. Thanks.
BTW, some guy named Guido repossessed the damned thing last year. :-)
--
Dave
buzz1
"Dave Bugg" <dbuggatcharterdotnet> wrote in message
news:vc5mkho...@corp.supernews.com...
Simple is the best way methinks
Good Luck--must have missed it but what part of the country are ya setting
up shop??
Buzz--in the middle of Wisc
George B. Ross
> I want to let my Buds here on AFB know about a hugely
> momentous, and career-altering decision that's been nearly
> four years in the making.
> [major snippage]
Dave, it sounds like you have done your homework. As a small
business owner (1 employee in fact), I have to tell you that
there are some wonderful aspects and others that we won't speak
about other than to say that government paperwork sucks. But
you must know that, working for a health district.
Keep us posted so we can live vicariously through you in what
I'm sure is a dream come true for more than a few of us AFB
folks.
Good luck on your venture!
--
George B. Ross is gros...@BITionasoftware.com
remove the obvious BITs for email
These are the times that try men's souls. The summer soldier and
the sunshine patriot will, in this crisis, shrink from the
service of their country, but he that stands it now, deserves
the love and thanks of man and woman. - Thomas Paine
Dave Bugg
> Simple is the best way methinks
> Good Luck--must have missed it but what part of the country are ya
> setting up shop??
Thanks, Buzz. I'm located in the North Central part of Washington state,
East Wenatchee.
--
Dave
Dave Bugg
> Dave, it sounds like you have done your homework. As a small
> business owner (1 employee in fact), I have to tell you that
> there are some wonderful aspects and others that we won't speak
> about other than to say that government paperwork sucks. But
> you must know that, working for a health district.
>
> Keep us posted so we can live vicariously through you in what
> I'm sure is a dream come true for more than a few of us AFB
> folks.
>
> Good luck on your venture!
Thanks, George. One of the reasons for retaining an accountants services was
to help lessen the guesswork about the paperwork. I figure a few bucks spent
know will help reduce the amount of time trying to get things organized
later.
--
Dave
Jack Sloan
"Dave Bugg" <dbuggatcharterdotnet> wrote in message
news:vc5mkho...@corp.supernews.com...
> here to tell ya'll
Congrats and good luck.Wish I had the guts to do that. Course I'd haveta
learn to smoke a chicken so it isn't so dry.( and get another pit or two).
Jack
Andy Williams
> I want to let my Buds here on AFB know about a hugely momentous, and
> career-altering decision that's been nearly four years in the making. I'm
> here to tell ya'll that I'm jumping in the deep end, pulling the trigger,
> taking the plunge, going for broke... I've decided to open up a 'Q joint.
Dave, I've seen two "Q joints" come and go in the past
two years in my town. Neither of them bothered to use
real technique. No wood smoke coming out of the
joint, no wood piles in back. I'm sure you have
better sensibilities. When you produce quality
product, they will come.
--
Andy Williams
JaKe
JaKe
Seattle
"Dave Bugg" <dbuggatcharterdotnet> wrote in message
news:vc5mkho...@corp.supernews.com...
> I want to let my Buds here on AFB know about a hugely momentous, and
> career-altering decision that's been nearly four years in the making. I'm
> here to tell ya'll that I'm jumping in the deep end, pulling the trigger,
> taking the plunge, going for broke... I've decided to open up a 'Q joint.
bbq
competition
right away, but you gotta take your chances. A future SIL wanted to open
up a coffee shop a few years back. Because of the large upfront cash
required for start-up, the idea was scratched. Not long after, Star
Bucks and Caribou Coffee shops start popping up all over. Probably
would have been disaster for a 1 shop place to stay in business.
I'll give you a few quotes from the BBQ commandments that were generated
from this group last summer.
"You'll smell a good BBQ joint before you'll see it."
"A man always remembers two things till his dying day; his first good
woman and his first good barbecue."
"Great barbecue is best judged by how far you're willing to drive to get
some."
Where is it going to be located? Maybe some of us are located near
enough to be your first customers on Opening day.
Enjoy and Good Luck,
BBQ
Dave Bugg
> Dave, I've seen two "Q joints" come and go in the past
> two years in my town. Neither of them bothered to use
> real technique. No wood smoke coming out of the
> joint, no wood piles in back. I'm sure you have
> better sensibilities. When you produce quality
> product, they will come.
Not to worry, Andy, I'll have cords of apple, oak and hickory. :-)
--
Dave
Dave Bugg
> WoW! That's great news Mr. Bugg! Please keep us informed on the
> progress.
>
> JaKe
> Seattle
Will do, JaKe. I'll be expecting to see you and the other Washington AFBers
on opening day. :-)
--
Dave
Harry Demidavicius
<horn...@niggapleaze.net> wrote:
>Dave Bugg wrote:
> a lot about what looks like a well laid out business venture.
>
>
>You go guy! Sounds like you've thought this out a bit. Best of luck to ya!
I agree Dave. I used to do loans to new businesses many years ago.
It is amazing how disinterested I could become if there wasn't a
decently conceived business plan in front of me when the fellow was
asking to borrow a bunch of money. "seems like a good idea" ,didn't
really cut it.
The Best of British to you. You should do fine.
Harry
Louis Cohen
advice. Here's another small suggestion - try to figure out something that
you can do with any 'que left over at the end of the day. Maybe grind the
meat up for sausage, which you can freeze and sell, or make a pate, or sell
it as burnt ends, with a sauce.
Everyone knows that BBQ is high octane, fully leaded food. Maybe you could
offer an option for those who have to/want to eat a little lighter, but
still stay true to BBQ, some thing like skinless jerk chicken, with a
vinegar-based slaw and a baked potato or sweet potato (maybe roasted in the
pit).
Regards
Louis Cohen
N37° 43' 7.9" W122° 8' 42.8"
Chef Juke
wrote:
>Thanks, Buzz. I'm located in the North Central part of Washington state,
>East Wenatchee.
Well HECK Dave, you are in the neigborhood....
Only 416.2 miles from my home in Eugene, OR...
I feel a road trip comin' on....
Chef Juke
wrote:
>
>Thanks, George. One of the reasons for retaining an accountants services was
>to help lessen the guesswork about the paperwork. I figure a few bucks spent
>know will help reduce the amount of time trying to get things organized
>later.
Dave,
One of those restaurant jobs I mentioned was office manager and
bookkeeper for a restaurant in Berkeley, Ca. Between that and being
involved in the startups of at least 3 restaurants I can tell you that
right there, in that sentence above, you pegged one of the number one
items most restauranteurs miss. The numbers come first.
I know at least 3 FORMER restaurant owners who didn't learn this
lesson until it was too late. I know others who survived, but found
it a painful lesson to learn after they got started.
The day you open, you should know where the money goes, where it went,
and how it gets there. Even if you do your bookkeeping yourself,
having it set up and reviewed by a qualified accountant is paramount.
Don't mean to preach to the choir (as it seems you may be by the
planning you have already done) but I have seen far too many people go
into the restaurant biz, unprepared for the reality of the biz
part...and they are often 'helped along' by the encouragement of
well-meaning friends "You are the BEST cook I know... YOU should open
a restaurant!!!". While compliments and having a good product are all
well and good, relying on them to see you past the technicalities of
running a business is not a viable strategy.
(Oops.. my horse seems to be getting a bit high... I'll step down
now...)
Again, good luck and I am serious about taking a road trip up there
when you open!
JD
> JD wrote:
>
>> Amen! Just remember though that you can't create the quality you're
>> used to home on a commercial scale. You'll still come up with a
>> product that folks will drive a piece to get. Also, delegate! You may
>> find that a Q starved public may present you with opportunities for
>> growth that you just can't handle on your own. You may find that you
>> love Q more than the the daily prep and theatrics of the restaurant
>> biz which is a formula for early burnout. If you get to Granite
>> Falls, check out Bodacious BBQ, run by a couple with *no* prior
>> restaurant experience. They're doing very well but I'm sure they
>> could tell you things to watch for. Good luck!
>>
>> JD
>
> Appreciate the well-wishes, JD. You know, one of the reasons I've
> waited so long to jump was exactly what you mentioned 'bout turning
> what you love into a grind by making it your business. I'm hoping
> that won't become a big factor because the major reason I'm starting
> this venture is because I want to work for myself. BBQ is the icing
> on the cake. But I'm going to call ya if I ever start to feel
> cynical so that you can give me a pep talk. :-)
Mike and Sharon (especially Mike) are really into the interaction with the
customers (what I call the "theater" of the biz). Being ex Boeing employees
they've found a few differences with being self employed. Still, they love Q
even after a year being open. I ran the joint last weekend so they could
take a long weekend off in Leavenworth and Mike told me he was surprised to
find himself craving ribs on the second day out.
JD
JD
(snip)
> Expect to lose money for a year.
Not in this neck of the woods. Folks in the PNW are quite responsive to good
Q. Word of good Q travels on the wind around here. One good review in the
regional paper will have you busier than a one armed paper hanger. This one;
http://www.heraldnet.com/ae/story.cfm?sectionname=DINING&file=03032116672195.cfm,
which came out on a Friday morning had people lined up waiting for them to
open at 11. Their location, away from the city center is weak on drive by
appeal but people seek it out despite a major road construction project
going on in front of their place.
JD
Dave Bugg
> I agree Dave. I used to do loans to new businesses many years ago.
> It is amazing how disinterested I could become if there wasn't a
> decently conceived business plan in front of me when the fellow was
> asking to borrow a bunch of money. "seems like a good idea" ,didn't
> really cut it.
>
> The Best of British to you. You should do fine.
> Harry
I appreciate it, Harry.
--
Dave
Dave Bugg
> Everyone knows that BBQ is high octane, fully leaded food. Maybe you
> could offer an option for those who have to/want to eat a little
> lighter, but still stay true to BBQ, some thing like skinless jerk
> chicken, with a vinegar-based slaw and a baked potato or sweet potato
> (maybe roasted in the pit).
And it would be relatively simple to do. Thanks, Louis.
--
Dave
Dave Bugg
> On Wed, 14 May 2003 19:38:21 -0700, "Dave Bugg" <dbuggatcharterdotnet>
> wrote:
>
>> Thanks, Buzz. I'm located in the North Central part of Washington
>> state, East Wenatchee.
>
> Well HECK Dave, you are in the neigborhood....
>
> Only 416.2 miles from my home in Eugene, OR...
>
> I feel a road trip comin' on....
Heck, someone will have to give a pre-opening critique... we'll have to talk
:-)
--
Dave
JD
> Congratulations and best of luck. You've already gotten a lot of
> very sound advice. Here's another small suggestion - try to figure
> out something that you can do with any 'que left over at the end of
> the day. Maybe grind the meat up for sausage, which you can freeze
> and sell, or make a pate, or sell it as burnt ends, with a sauce.
>
> Everyone knows that BBQ is high octane, fully leaded food. Maybe you
> could offer an option for those who have to/want to eat a little
> lighter, but still stay true to BBQ, some thing like skinless jerk
> chicken, with a vinegar-based slaw and a baked potato or sweet potato
> (maybe roasted in the pit).
>
> Regards
I've found that a significant number of people frequenting my local Q joint
are doing the Atkins/low carb thing. To capitalize on that we're working on
low carb plates featuring sugar free sauces (use Splenda if it *has* to be
sweet) and a sugarless slaw. Safeway carries a low carb tortilla that we're
experimenting with for pulled pork or brisket wraps. Traditional Q deserts
are going to be tough because they're usually loaded with carbs. We've also
found that the hiker/bicyclist types get drawn in *but* they almost always
escew pork and beef and ask for chicken. Had one guy ask for a veggie burger
but we drew the line and told him he'd have better luck at the Subway down
the street.
JD
the knife guy
"JD" <jdb...@NOSPAMyahoo.com> wrote in message
news:jgGwa.22492$Ur1....@nwrddc03.gnilink.net...
Auburn a coupla weeks ago, braved the road construction, and still got shut
out cause they close on Mondays. Bummer. That's the only day i can get there
so I guess I won't be gettin to try there BBQ.
--
Fosco Gamgee Whitfurrows
and his 6" boner
Jeanine Hoffman
wrote:
>I want to let my Buds here on AFB know about a hugely momentous, and
>career-altering decision that's been nearly four years in the making. I'm
>here to tell ya'll that I'm jumping in the deep end, pulling the trigger,
>taking the plunge, going for broke... I've decided to open up a 'Q joint.
>Some particulars follow, so read on at your own discretion.
Snips
Dave,
Good luck, please keep us posted as to your progress and eventually
your location! I'd love to hit your joint if I ever get to leave for
a vacation!
Cuchulain Libby
"Dave Bugg" <dbuggatcharterdotnet> wrote in message
news:vc5mkho...@corp.supernews.com...
> career-altering decision that's been nearly four years in the making. I'm
> here to tell ya'll that I'm jumping in the deep end, pulling the trigger,
> taking the plunge, going for broke
You're one step ahead of me, Dave. Good Luck.
-Hound
Bruce
wrote:
There's a place in Topeka, Kansas called Boss Hawg's
http://www.bosshawgsbbq.com/ That has been very successful.
The owner Elizabeth Lumpkin posts quite a bit on the BBQ forum
http://www.rbjb.com/rbjb/rbjbboard/s She has always supported others
in starting a Q business, even to the point of letting people visit
and work in there place to learn the business. Elizabeth and her
husband Hank started the business several years ago. Giving her a call
might be very helpful. Possibly even going there for a tour of the
operation.
Bruce
bdc...@attbi.com
Bill
Dave Bugg wrote:
> I want to let my Buds here on AFB know about a hugely momentous, and
> career-altering decision that's been nearly four years in the making. I'm
> here to tell ya'll that I'm jumping in the deep end, pulling the trigger,
> taking the plunge, going for broke... I've decided to open up a 'Q joint.
> Some particulars follow, so read on at your own discretion.
As Steve Martin once said "I have traded in my amateur standing... I now use
"PRO" phylactics.
The best of luck to you Dave!!!
Bill
Le Mimic
Dave Bugg wrote:
>
> I want to let my Buds here on AFB know about a hugely momentous, and
> career-altering decision that's been nearly four years in the making. I'm
> here to tell ya'll that I'm jumping in the deep end, pulling the trigger,
> taking the plunge, going for broke... I've decided to open up a 'Q joint.
> Some particulars follow, so read on at your own discretion.
>
Kevin S. Wilson
>Way to go Dave. Good luck and keep us posted.
>
Us? You got a mouse in your pocket, top-poster?
Don't let your delusions of adequacy lead you to believe that you're
one of us. You had your chance.
--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology
JD
> On Thu, 15 May 2003 15:01:42 GMT, Le Mimic <mi...@nospam.com> wrote:
>
>> Way to go Dave. Good luck and keep us posted.
>>
>
> Us? You got a mouse in your pocket, top-poster?
>
> Don't let your delusions of adequacy lead you to believe that you're
> one of us. You had your chance.
Why don't you get over your delusions and save your vitriol for when he
actually does something to deserve it.
JD
Dave Bugg
> Good luck, please keep us posted as to your progress and eventually
> your location! I'd love to hit your joint if I ever get to leave for
> a vacation!
Thanks, Jeanine! :-)
--
Dave
Dave Bugg
> You're one step ahead of me, Dave. Good Luck.
>
> -Hound
Thanks, Hound.
--
Dave
Dave Bugg
>......Giving her a call
> might be very helpful. Possibly even going there for a tour of the
> operation.
Thanks for the information, Bruce.
--
Dave
Dave Bugg
> As Steve Martin once said "I have traded in my amateur standing... I
> now use "PRO" phylactics.
>
> The best of luck to you Dave!!!
LOL!! Thanks, Bill. :-)
--
Dave
Dave Bugg
> Way to go Dave. Good luck and keep us posted.
Thanks. Will do.
--
Dave
Kevin S. Wilson
wrote:
I have my reasons. Here are a few of them:
Message-ID: <3EBE65A6...@nospam.com>
Message-ID: <3EB9981A...@nospam.com>
Message-ID: <3EB98C39...@nospam.com>
Message-ID: <3EB7EA91...@nospam.com>
Message-ID: <3E5E3C92...@nospam.com>
His entire posting history here consists of a lame attempt at
trolling, numerous posts of flame-bait, and numerous posts of what can
only be charitably described as deranged, drug-addled nonsense. He
isn't getting a free pass from me just because he suddenly plays
nicey-nice.
DW Suiter
"Dave Bugg" <dbuggatcharterdotnet> wrote in message
news:vc5mkho...@corp.supernews.com...
(clipped for brevity)
Hi Dave,
I've been a lurker here for a while but thought I'd offer my two cents
worth, having worked in management consulting for a number of years,
especially with restaurants.
1. I would recommend establishing a very strong advertising budget for the
first year. It's an investment, not really an expense.
2. Cultivate a friendship or acquaintance with reporters who can give you
thousands of dollars of free advertising in human interest stories and new
business opening articles.
3. Remember the two major business principles that must be followed.
A. Don't sweat the small stuff.
B. It's all small stuff.
4. Don't be afraid to price your products properly. People will travel many
miles to spend more money than usual for an excellent meal. The worst thing
to ever do is buy and serve inferior food products in order to lower your
prices.
5. Businesses never compete; ownership and management does.
BTW the SBA has a good business plan format. (Make sure you substantiate
your financial projections with lots of research and facts.)
Best of Luck to you,
DW Suiter
JD
> On Thu, 15 May 2003 15:20:42 GMT, "JD" <jdb...@NOSPAMyahoo.com>
> wrote:
>
>> Kevin S. Wilson wrote:
>>> On Thu, 15 May 2003 15:01:42 GMT, Le Mimic <mi...@nospam.com> wrote:
>>>
>>>> Way to go Dave. Good luck and keep us posted.
>>>>
>>>
>>> Us? You got a mouse in your pocket, top-poster?
>>>
>>> Don't let your delusions of adequacy lead you to believe that you're
>>> one of us. You had your chance.
>>
>> Why don't you get over your delusions and save your vitriol for when
>> he actually does something to deserve it.
>>
> I have my reasons. Here are a few of them:
>
> Message-ID: <3EBE65A6...@nospam.com>
> Message-ID: <3EB9981A...@nospam.com>
> Message-ID: <3EB98C39...@nospam.com>
> Message-ID: <3EB7EA91...@nospam.com>
> Message-ID: <3E5E3C92...@nospam.com>
>
> His entire posting history here consists of a lame attempt at
> trolling, numerous posts of flame-bait, and numerous posts of what can
> only be charitably described as deranged, drug-addled nonsense. He
> isn't getting a free pass from me just because he suddenly plays
> nicey-nice.
So, do you beat your dog even when he finally does something right? I don't
care about his history or your's for that matter otherwise you'd have stayed
in my killfile. Lighten up, a little discretion would give your rants much
more credibility.
JD
JD
> "Dave Bugg" <dbuggatcharterdotnet> wrote in message
> news:vc5mkho...@corp.supernews.com...
>
> (clipped for brevity)
>
> Hi Dave,
>
> I've been a lurker here for a while but thought I'd offer my two cents
> worth, having worked in management consulting for a number of years,
> especially with restaurants.
>
> 1. I would recommend establishing a very strong advertising budget
> for the first year. It's an investment, not really an expense.
Not neccesarily. When you're the only Q joint around, word travels fast.
That's not to say you shouldn't advertise but in your situation a little
will go a long way.
>
> 2. Cultivate a friendship or acquaintance with reporters who can give
> you thousands of dollars of free advertising in human interest
> stories and new business opening articles.
Bikers and Blues fans are notorious for being Q hounds. You should see
plenty of both in Wenatchee especially during festival season. Get a small
ad in the local ABATE newsletter and the Washington Blues Society's rag.
Cheap but deadly effective.
>
>
> 4. Don't be afraid to price your products properly. People will
> travel many miles to spend more money than usual for an excellent
> meal.
Amen, amen, amen!! This is a lesson I had to beat into my friends head. If
you're selling out of everything you can produce 3 hours before closing
time, RAISE THE PRICES. There's no glory in being the cheapest joint in town
plus people are weird in that they often times perceive value as a factor of
how much they paid for something. Q may be cheap meat but it takes your
time, knowledge and a little magic to make happen so don't be put off by the
idea of $10.00/lb+ for ribs.
The worst thing to ever do is buy and serve inferior food
> products in order to lower your prices.
More truth. Folks will tell you if they like it but they just don't come
back if they don't
JD
Dave Bugg
> I've been a lurker here for a while but thought I'd offer my two cents
> worth, having worked in management consulting for a number of years,
> especially with restaurants.
Thank you for taking the time to de-lurk and offer your insights, DW, I
really appreciate it. I'm using the latest addition of Business Plan Pro to
work me through the business plan process, and I have been making liberal
use of the SBAs website. I also have an appointment to meet with SCORE next
week.
As with many of the posts that have mentioned tips, hints and philosophy,
I'm adding yours to a resource file that I can refer back to for review.
Thanks again.
--
Dave
Saunka [BOA]
Good Luck,
Saunka
Dave Bugg
> More truth. Folks will tell you if they like it but they just don't
> come back if they don't
Good feedback, JD. I also have this printed out to look at from
time-to-time: It's hard to keep a customer, but easy to lose one.
--
Dave
Kevin S. Wilson
wrote:
>Kevin S. Wilson wrote:
>> On Thu, 15 May 2003 15:20:42 GMT, "JD" <jdb...@NOSPAMyahoo.com>
>> wrote:
>>
>>> Kevin S. Wilson wrote:
>>>> On Thu, 15 May 2003 15:01:42 GMT, Le Mimic <mi...@nospam.com> wrote:
>>>>
>>>>> Way to go Dave. Good luck and keep us posted.
>>>>>
>>>>
>>>> Us? You got a mouse in your pocket, top-poster?
>>>>
>>>> Don't let your delusions of adequacy lead you to believe that you're
>>>> one of us. You had your chance.
>>>
>>> Why don't you get over your delusions and save your vitriol for when
>>> he actually does something to deserve it.
>>>
>> I have my reasons. Here are a few of them:
>>
>> Message-ID: <3EBE65A6...@nospam.com>
>> Message-ID: <3EB9981A...@nospam.com>
>> Message-ID: <3EB98C39...@nospam.com>
>> Message-ID: <3EB7EA91...@nospam.com>
>> Message-ID: <3E5E3C92...@nospam.com>
>>
>> His entire posting history here consists of a lame attempt at
>> trolling, numerous posts of flame-bait, and numerous posts of what can
>> only be charitably described as deranged, drug-addled nonsense. He
>> isn't getting a free pass from me just because he suddenly plays
>> nicey-nice.
>
>So, do you beat your dog even when he finally does something right?
Don't such questions usually take the form of "Have you stopped
beating your wife/dog/etc.?"
> I don't
>care about his history or your's for that matter otherwise you'd have stayed
>in my killfile. Lighten up, a little discretion would give your rants much
>more credibility.
Rants? <snicker> I haven't the time or the energy for ranting. But
calling a bozo a bozo doesn't take much of either. LeMimic is a bozo,
has always been a bozo, and will continue to be a bozo.
Dave Bugg
> What is the name of your restaurant going to be?
>
> Good Luck,
Thanks, Saunka. Let's just say that the list has been narrowed to six
possibilities. :-)
--
Dave
K. Reece
"Dave Bugg" <dbuggatcharterdotnet> wrote in message
> Thanks, Saunka. Let's just say that the list has been narrowed to six
> possibilities. :-)
> --
> Dave
>
Good luck in your new endeavor!! I'm not close enough to be a customer but
if I ever get up that way I'll hunt your place up!
Kathy
buzz1
"JD" <jdb...@NOSPAMyahoo.com> wrote in message
> Bikers and Blues fans are notorious for being Q hounds. You should see
> plenty of both in Wenatchee especially during festival season. Get a small
> ad in the local ABATE newsletter and the Washington Blues Society's rag.
> Cheap but deadly effective.
very good advice---
--
Buzz
2FAT BIKERS BBQ LLC
Dave Bugg
> Good luck in your new endeavor!! I'm not close enough to be a
> customer but if I ever get up that way I'll hunt your place up!
>
> Kathy
Thanks, Kathy. Be glad to see you anytime!
--
Dave
Kevin S. Wilson
wrote:
>Saunka [BOA] wrote:
Strike out "Dave's Meat" and "When Pigs Fly" and you'll have it down
to four.
JD
Maybe yes, maybe no. Your kneejerk reaction to *every* post he makes doesn't
give him much room to be perceived any other way.
JD
Jack Curry
Jack
Dave Bugg
> Strike out "Dave's Meat" and "When Pigs Fly" and you'll have it down
> to four.
So much for my slogan: "You can't beat my meat".
--
Dave
Jim
<snip>
> I've decided to open up a 'Q joint.
<snip>
Congatulations and the best of luck, Dave.
I don't make it up to the PNW very often, but should I make the trip, your
place would definitely be on my list.
Obviously, you've put a lot of thought and planning into this.
I would be interested in hearing about your progress.
This is something I dream about from time to time. Good 'Q joints in SoCal are
pretty rare.
Jim
the knife guy
"Jack Curry" <Jack...@cfl.rr.com> wrote in message
news:08Ywa.4612$ZA1....@twister.tampabay.rr.com...
> Quit it.
> Jack
>
>
Holy Smokes, Jack! That was impressive! I think I'll go hide under a chair
or somethin'. :>)
--
Fosco Gamgee Whitfurrows
and his 6" boner
Howard R. Bricker
news:B6Rwa.1$%8...@nwrddc04.gnilink.net...
> > "Dave Bugg" <dbuggatcharterdotnet> wrote in message
> > news:vc5mkho...@corp.supernews.com...
> >
> > (clipped for brevity)
> >
> > Hi Dave,
> >
> > I've been a lurker here for a while but thought I'd offer my two
cents
> > worth, having worked in management consulting for a number of
years,
> > especially with restaurants.
> >
>
> Amen, amen, amen!! This is a lesson I had to beat into my friends
head. If
> you're selling out of everything you can produce 3 hours before
closing
> time, RAISE THE PRICES. There's no glory in being the cheapest joint
in town
> plus people are weird in that they often times perceive value as a
factor of
> how much they paid for something.
<More snippin>
Ten years ago I wouldn't have believed there were actually people who
think cost has value by itself. Five years ago I was selling computers
and one customer actually asked for "something just a little more
expensive" then what we were offering. He didn't suggest more speed,
memory or storage. He just wanted to pay more so he could brag that
his cost more then his friend's did. (I sold him a larger case with
the same guts everybody else got. Not only did it cost more, but it
was bigger.)
The Bricker said that.
Chef Juke
Have you gotten the feeling from all of the responses that you are
dealing with a number of folks for whom you are living out one of
their unrealized fantasies of opening a Q joint?
;-)
To tell you the truth, the response on the newsgroup reminds me of
when my wife and I were expecting our first child. I was the maitre
D' of a restaurant that had a large number of regulars, and I asked a
number of the ones I was close with who I knew had kids for their one
or two top pieces of advice for an expectant father.
I got a lot of very good advice, a few pieces of which are true gems
of insight that I recall and refer to almost every day.
So keep taking notes....listen to the advice....trust your insticts
but not at the expense of the bottom line...and do what you know to be
right and fair and good and the customers will come and the business
will thrive.
Opening a business is a lot like becoming a parent. You have a new
responsibility for this creature that is needy, can't survive without
you, takes a lot of time and effort and patience and diligence just to
keep it breathing, much less grow and thrive. Late nights. Little
sleep. Sometimes threatens to put you in the poorhouse...but as you
get throught it...and you see it grow and succeed...what you get back
is worth far more than all the negatives involved in getting it to
that state.
Monroe, of course...
<boc...@cti-nd.com> wrote:
> Jack Curry wrote:
>
> > Quit it.
> > Jack
>
> Thank you Jack!
A Jack Smack Attack!
monroe(alack!)
JD
I'm finding a correlation in the real estate biz; folks will endevour to
spend all that they're qualified for instead of determining their needs
(wants, desires) and bargaining for it.
JD
George B. Ross
> On Wed, 14 May 2003 19:42:48 -0700, "Dave Bugg"
> <dbuggatcharterdotnet> wrote:
>
>
>>
>>Thanks, George. One of the reasons for retaining an
>>accountants services was to help lessen the guesswork about
>>the paperwork. I figure a few bucks spent know will help
>>reduce the amount of time trying to get things organized
>>later.
>
> Dave,
>
> One of those restaurant jobs I mentioned was office manager
> and bookkeeper for a restaurant in Berkeley, Ca. Between
> that and being involved in the startups of at least 3
> restaurants I can tell you that right there, in that
> sentence above, you pegged one of the number one items most
> restauranteurs miss. The numbers come first.
>
> I know at least 3 FORMER restaurant owners who didn't learn
> this lesson until it was too late. I know others who
> survived, but found it a painful lesson to learn after they
> got started.
>
> The day you open, you should know where the money goes,
> where it went, and how it gets there. Even if you do your
> bookkeeping yourself, having it set up and reviewed by a
> qualified accountant is paramount.
>
> Don't mean to preach to the choir (as it seems you may be
> by the planning you have already done) but I have seen far
> too many people go into the restaurant biz, unprepared for
> the reality of the biz part...and they are often 'helped
> along' by the encouragement of well-meaning friends "You
> are the BEST cook I know... YOU should open a
> restaurant!!!". While compliments and having a good
> product are all well and good, relying on them to see you
> past the technicalities of running a business is not a
> viable strategy.
>
I agree with the accountant advice. I gladly pay to have my
accountant file my returns and review/update my quickbook files
that I keep through the year. It costs me less than a half days
charges to a client to have them do it. They also did all the
paperwork for my incorporation. Payroll services would be next
on my list if I had employees more than just myself.
> (Oops.. my horse seems to be getting a bit high... I'll
> step down now...)
>
> Again, good luck and I am serious about taking a road trip
> up there when you open!
>
>
--
George B. Ross is gros...@BITionasoftware.com
remove the obvious BITs for email
These are the times that try men's souls. The summer soldier and
the sunshine patriot will, in this crisis, shrink from the
service of their country, but he that stands it now, deserves
the love and thanks of man and woman. - Thomas Paine
Dave Bugg
> Congatulations and the best of luck, Dave.
> I don't make it up to the PNW very often, but should I make the trip,
> your place would definitely be on my list.
> Obviously, you've put a lot of thought and planning into this.
> I would be interested in hearing about your progress.
> This is something I dream about from time to time. Good 'Q joints in
> SoCal are pretty rare.
Thanks, Jim. I'll look forward to havin' your company. :-)
--
Dave
Dave Bugg
> So Dave,
>
> Have you gotten the feeling from all of the responses that you are
> dealing with a number of folks for whom you are living out one of
> their unrealized fantasies of opening a Q joint?
<G> As if there weren't enough pressure :-)
> To tell you the truth, the response on the newsgroup reminds me of
> when my wife and I were expecting our first child. I was the maitre
> D' of a restaurant that had a large number of regulars, and I asked a
> number of the ones I was close with who I knew had kids for their one
> or two top pieces of advice for an expectant father.
>
> I got a lot of very good advice, a few pieces of which are true gems
> of insight that I recall and refer to almost every day.
>
> So keep taking notes....listen to the advice....trust your insticts
> but not at the expense of the bottom line...and do what you know to be
> right and fair and good and the customers will come and the business
> will thrive.
>
> Opening a business is a lot like becoming a parent. You have a new
> responsibility for this creature that is needy, can't survive without
> you, takes a lot of time and effort and patience and diligence just to
> keep it breathing, much less grow and thrive. Late nights. Little
> sleep. Sometimes threatens to put you in the poorhouse...but as you
> get throught it...and you see it grow and succeed...what you get back
> is worth far more than all the negatives involved in getting it to
> that state.
Some more good words of advice to save. I am very appreciative of all the
well-wishes and thoughts that all have shared. And every bit of personal
knowledge and experience that has been shared is invaluable to me. I have
spent a lot of time learning and absorbing and planning prior to making this
decision, and there is far more to do prior to getting to the grand opening.
I take no piece of advice for granted, and appreciate the fact that ya'll
aren't assuming that I "must already know that". I'm grateful for every
grain of insight thrown my way.
--
Dave
Dave Bugg
> I agree with the accountant advice. I gladly pay to have my
> accountant file my returns and review/update my quickbook files
> that I keep through the year. It costs me less than a half days
> charges to a client to have them do it. They also did all the
> paperwork for my incorporation. Payroll services would be next
> on my list if I had employees more than just myself.
QuickBooks Pro was one of the first business software purchases I made
(Costco had the best price, btw). I definitely plan on having my accountant
help me setup the program to better interface with my needs, and to make his
reviews of my accounts easier. Not to mention helping me make the most out
of the report and forecasting functions.
I am looking at hiring part-time help for the counter, and I will definitely
be using a payroll service. Between L&I, unemployment, federal, Fica, etc.,
the last thing I want to worry about is screwing up sending the proper
agencies the proper amounts.
--
Dave
Monroe, of course...
<dbuggatcharterdotnet> wrote:
> QuickBooks Pro was one of the first business software purchases I made
> (Costco had the best price, btw). I definitely plan on having my accountant
> help me setup the program to better interface with my needs, and to make his
> reviews of my accounts easier. Not to mention helping me make the most out
> of the report and forecasting functions.
>
> I am looking at hiring part-time help for the counter, and I will definitely
> be using a payroll service. Between L&I, unemployment, federal, Fica, etc.,
> the last thing I want to worry about is screwing up sending the proper
> agencies the proper amounts.
> --
Don't forget to schmooze your vendors! A golf game here - a fishing
trip there - your quality of goods and prices will be affected towards
the positive...
monroe(gotta get the meat from somewhere)
Harry Demidavicius
wrote:
>Jack Schidt wrote:
>> Break a shoulder, Dave; I hope it works out so that when I'm out your
>> way I can pop in and enjoy some good food and a cold one. I envy you
>> but I don't. ;-P
>
>There'll always be a table reserved for AFBers. Hopefully I can get some of
>you out when the Grand Opening happens.
Wenatchee? - I'll make the trek from Calgary.
Harry
Dave Bugg
> Wenatchee? - I'll make the trek from Calgary.
>
> Harry
Hey, that'll make it an INTERNATIONAL grand opening!!! :-)
--
Dave
DW Suiter
"Dave Bugg" <dbuggatcharterdotnet> wrote in message
Another two cents if you don't mind.
Your in house financial accounting system should give you everything you
need to know before you give the info to the accountants. For instance, all
monies should be totally controlled. This can only be done by pricing your
menus items with a definite and known profit after assigning all direct
costs, expenses, and overhead. Personal preference dictates whether you
will have leaders at a low profit structure. You need to know though what
your mix is on all items in order to know where your profit is coming from.
If you factor in the same fixed profit structure for all items, this is no
problem. Usually drinks and sides are structured differently than entrees.
Then by setting up an allowable area of interpolation for any cost or
expense, you can know right away of something is wrong.
For example, 150% of 1% allowable variance for a cost or expense. If any
figure drops below what you have established or rises above it, it's a red
flag and you can solve a problem before it costs you.
Profit, or paying yourself, should be the first thing you pay. Everything
else is kept where you predetermined it should be.
You probably have learned all of this already, but I'm just trying to be
helpful.
Again, best of luck,
DW Suiter
Dave Bugg
> Hi Dave,
>
> Another two cents if you don't mind.
Thanks, DW. Your two cents is worth far more than its' face value. Drop a
coupla pennies anytime :-)
--
Dave
Ginger the BBQ girl
> "Dave Bugg" <dbuggatcharterdotnet> wrote in message
> > I want to let my Buds here on AFB know about a hugely momentous, and
> > career-altering decision that's been nearly four years in the
> making. I'm here to tell ya'll that I'm jumping in the deep end, pulling
the
> trigger, taking the plunge, going for broke... I've decided to open up a
'Q
> joint.
Great for you Dave, (jealous as hell, you know how us bbq girls are! )
Two questions, how ya gonna cook and what are you planning on
putting on it? Ok, so maybe 3. What pig/fraction there of are you
planning on cooking. Maybe you can get some of these competition
dudes here to put on a tutu and do a little number at the grand opening!
Where are you located anyway, I forgot?
Take Care,
Ginger
Howard R. Bricker
> George B. Ross wrote:> > I agree with the accountant advice. I
gladly pay to have my
> > accountant file my returns and review/update my quickbook files
> QuickBooks Pro was one of the first business software purchases I
made
> (Costco had the best price, btw). <snip some more stuff here>
> I am looking at hiring part-time help for the counter, and I will
definitely
> be using a payroll service. Between L&I, unemployment, federal,
Fica, etc.,
> the last thing I want to worry about is screwing up sending the
proper
> agencies the proper amounts.
> --
> Dave
>
You're on the right track Dave. I provided computer support and some
office admin for a local plumber for a year or two. He uses QuickBooks
Pro
and a payroll service to support his business. Payroll is about
$5,600/Mo. and
supplies run anywhere from $10,00 to $50,00/mo. His problem has always
been office admin. He personally works in the field, his wife can't
handle it
and he can't find anybody else who'll put up with his S#$%.
I want you to be aware that even with decent software and payroll
support,
you're looking at some significant overtime to keep the books.
The Bricker's been there.
Dave Bugg
> Great for you Dave, (jealous as hell, you know how us bbq girls are! )
Thanks, Ginger... but don't get Bob mad at me now. :-)
> Two questions, how ya gonna cook
A commercially built, wood-fired pit.
> and what are you planning on
> putting on it?
On it, or in it?
> Ok, so maybe 3. What pig/fraction there of are you
> planning on cooking.
Besides ribs, I'll be doing shoulders mostly.
> Maybe you can get some of these competition
> dudes here to put on a tutu and do a little number at the grand
> opening! Where are you located anyway, I forgot?
LOL... now that would be a sight to behold. I'm in Wenatchee, Washington,
which is in the north-central part of the state in the foothills of the
Cascades.
--
Dave
Ginger the BBQ girl
"Dave Bugg" <dbuggatcharterdotnet>
> A commercially built, wood-fired pit.
Hey Dave
So you are gonna smoke the meat? (just a lilttle jealous picking dear :o)
What type of seasoning (if any) are you going to use on the meat.
Ginger wrote:
> > Maybe you can get some of these competition
> > dudes here to put on a tutu and do a little number at the grand
> > opening! Where are you located anyway, I forgot?
>
> LOL... now that would be a sight to behold.
Only if they had on cute panties!
>I'm in Wenatchee, Washington,
> which is in the north-central part of the state in the foothills of the
> Cascades.
> > Dave
I sort of remembered you were far just not how far. Well you'll at least
have
to send some pics of the opeining for us to see.
Take Care,
Ginger
Harry Demidavicius
<gin...@bobinga.com> wrote:
>
>"Dave Bugg" <dbuggatcharterdotnet>
>> A commercially built, wood-fired pit.
>
When do you plan to open, Dave?
Harry
Dave Bugg
> When do you plan to open, Dave?
> Harry
Opening is scheduled for the first week of March, 2004, Harry.
--
Dave
Harry Demidavicius
wrote:
>Harry Demidavicius wrote:
March?!! Maarch?? !! You want civilized people to go to Wenatchee in
MARCH??? The golf courses aren't even open yet. [wail !!!].
Harry
Maybe the odd snag delays you into April <G>
Dave Bugg
> Maybe the odd snag delays you into April <G>
If it doesn't, I'll keep the grand opening going until then :-)
--
Dave
JD
"Harry Demidavicius" <har...@shaw.ca> wrote in message
news:ogqicvoajnprekup1...@4ax.com...
As long as I don't need chains getting over the pass, I'll be there.
JD
Seymour
wrote:
>I want to let my Buds here on AFB know about a hugely momentous, and
>career-altering decision that's been nearly four years in the making. I'm
>here to tell ya'll that I'm jumping in the deep end, pulling the trigger,
>taking the plunge, going for broke... I've decided to open up a 'Q joint.
>Some particulars follow, so read on at your own discretion.
>
Outstanding! Best of luck; keep us posted.
Cameron
Dave Bugg
> Outstanding! Best of luck; keep us posted.
Thanks, Cameron. And welcome to AFB. :-)
--
Dave
Harry Demidavicius
wrote:
>Harry Demidavicius wrote:
>> Maybe the odd snag delays you into April <G>
>
>If it doesn't, I'll keep the grand opening going until then :-)
Now there's a Mensch !!!
Harry