I do think I will be using one of the larger Cookshack units. The first phase which took place before construction, involved among other things, presenting the restaurant drawings/plans and filling out the menu/food preparation HAACP plan.
If any of you have started a BBQ joint similar in size to what I am thinking, can you share what you learned while getting ready for opening your place? The health district then reviewed the two to determine if my menu preparation and plans was permitable with the facility which would be constructed.
He has helped hundreds, maybe thousands, of people get started in businesses as you describe. After passing that section as well, the health district permit was issued. The fire chief came himself to look at the hood and fire suppresion systems, looked at exits and signs, looked for inspectors signatures at the electrical panel, and looked at the gas hookups for the range and fryer, and the automatic emergency gas cut-off valve. I honestly don't think I will mind working so hard as it is a passion of mine.
You can call him at 1-800-423-0698 and pick his brain. I won't go into the final building department inspection which was required for the new building's occupancy permit. I honestly don't know; I might choose to do something like a mobile vending operation, or focusing on pick-up only service. I'm also tired of working for people who seemed to make their life's purpose to make their employees miserable. since my place would be similar to yours, is it financially viable?
BTW, I do realize prices may be drastically different based on locale. 7,200.00Startup Inventory Food........................................ 4,000.00Prep ingredients (spices, oils, sauces, etc.)... 800.00Disposables (dishes, napkins, utensils)...... 1,000.00Janitorial supplies..............................500.00Licenses & Fees Food establishment permit...... The second phase occured once construction was completed and about 10 days prior to opening.
Bbq Business Plan
But at least I can start planning, and I hope to be ready by mid 2009..... One resource that you have is John Shiflet, Cookshack's sales manager. The health inspection team performed an inspection of the kitchen, restrooms, employee area, and other systems (water dispensers, soda machine hookups, etc). The inspection then proceded to look at the paperwork (foodhandler cards on file, methods for logging refrigerator and hot holding temperatures, method of logging pit temps for unnatended cooking, report forms, etc).Our philosophy is that we want to make loyal customers, not make quick sales. Originally posted by Papa Deuce: I honestly don't think I will mind working so hard as it is a passion of mine.I know you will get lots of good information from the members of this forum as well. I'm also tired of working for people who seemed to make their life's purpose to make their employees miserable. Passion for a goal will get you out of bed when your muscles are growling at you and your eyes rebel at the thought of opening. 25,000.00Originally posted by Papa Deuce: Looks like I'm going to be laid off in July 2009. In that way, my kitchen is making me money instead of just sitting unused. They are always producing product; if I'm not doing my bbq, then I'm doing bbq for someone else. I know that in my area I have not been able to find such a resource.... I needed all this to give my wife an idea of what to expect. And, in general, how hard was it getting all the paperwork / permits? That is exactly why I planned to rent out my kitchen, there was an unmet demand. I know that in my area I have not been able to find such a resource.... I needed all this to give my wife an idea of what to expect. And, in general, how hard was it getting all the paperwork / permits? Originally posted by Papa Deuce: Dave, I like the idea of being able to rent out the kitchen. Dave, I like the idea of being able to rent out the kitchen. My business planning took about two years while I was employed full time with our health district. It actually went very smoothly due to the business plan I put together. Keep in mind that you also need some space for office stuff, public restroom(s), and storage space for supplies.Well, if you have a great product and very few in your market know about it, what are your chances of success? I seat 35ppl comfortably, and I have the only drive thru in a town of 1000ppl. 2,000.00(Put up a sign and open the doors, when you have the money to throw at advertising, do so. My BIGGEST advice on this is get a good CPA before you purchase one single thing, however this shouldn't cost you 00.) Consultants had nothing to do with bbq; I cooked bbq for 32 years prior to opening my own place. Grants: Every city, area, and the state will have diverse standards of the street so to represent your BBQ business. I like their prices and customer service, so I think you will like what they have to offer. My wife has told me to follow my passion and finally open a BBQ Joint / Premium Spice Shop. 1,200.00Sandwich prep station 800.00Tables and chairs... I chose to have a flat-top grill to do burgers with because the building I took over used to be a "Dairy Kreem", (local mom & pop burger and shakes.) I figure "normal" people can't eat BBQ everyday and the burgers and grilled chicken give them an alternative. What else do you need consulted on that you can't find in some forum somewhere? But I wouldn't throw 00.00 at advertising in my first year... )It took 2 months longer than anticipated to swing my doors, then I had to go back to my friendly banker and beg for 00.00 for my first couple trucks. Best of luck to you and if you have any other questions, need recipes, or just need to vent, my email is Dukes [email protected] agree with Dave Bugg on most everything except the following... And I spent a large portion of time during 7 years prior to writing up my business plan using vacation and unpaid leave to visit (and work at some) 282 different bbq joints around the country so that I could absorb as much info on the restaurant trade as possible. 👍👍👍🍷 If you open your small BBQ joint so I recommend you to analyze the following steps before opening your BBQ joint:1. We won't get into a comprehensive rundown here, however, a sure thing is that you can hope to pay somewhere in the range of 0 – 0 yearly to get all the proper assessments for your BBQ business. This is the sixth place I have owned where I do bbq. Equipment is crucial in that business, remember that, my friend. I want to focus on takeout but still have maybe 10 - 12 Tables. That part aside, I have no idea how to figure out what to budget for a kitchen.