pollardsvision
Footballguy
Just agreed on a price to buy a local restaurant, and we're aiming to close within the next 3 weeks.
It's been here since 1970. Long story short. It's got a really nice local following, but things have been going down hill over the last few years. Absentee owner that's never there at all anymore. All sorts of problems trickling down from that. Many aspects of the business are a clinic in how not to run a restaurant.
It still does solid business despite all the problems. Averaging $270K/year over the last 5.
We're getting it really cheap for an operational restaurant already doing steady business.
I'm no lifelong restaurant vet, and I'm absolutely no Tipsy.
I was in sales for a long time until my wife's car accident and brain injury. The lifestyle change also led to a love of cooking and smoking meats. We started BBQ catering a few years ago and then started some roadside vending out of an old Airstream trailer. It was partially to give her something she could help with. Frankly, the location was terrible and way off the beaten path. Only open 1 day a week for lunch. We were growing and the property we were on need the space, so it was time to move.
Small time, to say the least, but the reception has been great.
We're the top rated BBQ in the area (True Q BBQ). With a very small sample size, mind you.
Similar tiny, but loyal Facebook following.
Anyway, we're keeping the name, all the staff (we hope) and most of the current menu (hot dogs, burgers, breakfast), but adding proper BBQ. Just Pulled Pork and Parmsean Crusted Mac 'n Cheese to start (those are the 2 products our current BBQ customers have to have), and we'll add more as space and demand allows. Would like to get brisket and smoked turkey in fairly quickly, but that's 3 months out at minimum.
It's going to be process staying true to their current customer base while appealing to the younger base that this place will need (that our BBQ base is made of).
This will be for now, and might always remain, a hot dog, burger, breakfast joint that happens to serve the best BBQ in town.
I'm thrilled. And terrified. Will post updates as they come.
It's been here since 1970. Long story short. It's got a really nice local following, but things have been going down hill over the last few years. Absentee owner that's never there at all anymore. All sorts of problems trickling down from that. Many aspects of the business are a clinic in how not to run a restaurant.
It still does solid business despite all the problems. Averaging $270K/year over the last 5.
We're getting it really cheap for an operational restaurant already doing steady business.
I'm no lifelong restaurant vet, and I'm absolutely no Tipsy.
I was in sales for a long time until my wife's car accident and brain injury. The lifestyle change also led to a love of cooking and smoking meats. We started BBQ catering a few years ago and then started some roadside vending out of an old Airstream trailer. It was partially to give her something she could help with. Frankly, the location was terrible and way off the beaten path. Only open 1 day a week for lunch. We were growing and the property we were on need the space, so it was time to move.
Small time, to say the least, but the reception has been great.
We're the top rated BBQ in the area (True Q BBQ). With a very small sample size, mind you.
Similar tiny, but loyal Facebook following.
Anyway, we're keeping the name, all the staff (we hope) and most of the current menu (hot dogs, burgers, breakfast), but adding proper BBQ. Just Pulled Pork and Parmsean Crusted Mac 'n Cheese to start (those are the 2 products our current BBQ customers have to have), and we'll add more as space and demand allows. Would like to get brisket and smoked turkey in fairly quickly, but that's 3 months out at minimum.
It's going to be process staying true to their current customer base while appealing to the younger base that this place will need (that our BBQ base is made of).
This will be for now, and might always remain, a hot dog, burger, breakfast joint that happens to serve the best BBQ in town.
I'm thrilled. And terrified. Will post updates as they come.