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Lookin good tipsy. You're quite a bit slimmer than when we cornholed in the ATL way back when.Best of luck.The Gambit is the 2nd largest publication in town. They just released this weeks version with a big article on all the new (and old) bbq in town...i grace the cover. I should be the first image you see here @ their online version
AwesomeThe Gambit is the 2nd largest publication in town. They just released this weeks version with a big article on all the new (and old) bbq in town...i grace the cover. I should be the first image you see here @ their online version
Got to be even better for you that you dominate the beginning of the article and that the joint isn't even mentioned until all the way at the end.
Congrats Mr Big TimeThe Gambit is the 2nd largest publication in town. They just released this weeks version with a big article on all the new (and old) bbq in town...i grace the cover. I should be the first image you see here @ their online version
. Cripes, everytime I hit your website, I salivate. Those ribs look dee-lish. My buddy's Dad (look out for "Old Man Roy") who's fighting cancer is making a trip to NOLA and will be making a stop over to your place mid-April.
LOL I didn't want to hijack with Bounty-Gate talk, but since you mentioned compensation, can you throw in a forfeited 1st Rd NFL Draft Pick (or Drew Brees or Colston)? TIA
Not to answer for Tipsy, but I'm sure his connections that he developed running the show at Dante's for years has helped him a ton. It's all about people and connections, and Tipsy's got them in spades in NOLA.Also, pop-up restaurants are happening all over. I actually had an idea at one point on doing a "Zip-car" for restaurant space for pop-ups and one-offs.
I give a ton of credit for catching the wave @ its absolute crest here in NOLA for Pop ups, The fact that Dante's did one first at another restaurant, I am inside of Dante's Kitchen which is one of the TOP restaurants in this city food wise, I ran said Dante's for most of its run (until December) and a ton of people in this city know me because of it. The constant facebooking & twittering, the posting here, the word of mouth with my wife who works @ cities biggest ad firm, the school we are part of..etc, and I am doing what I love & apparently doing it well.I guess..
Thank you...but until I figure out how to get in my own space this is all just an experiment essentially. It will come...just feeling like I need to strike while the coals are hot so to speak.I'm so proud of you, Tipsy.
Awesome Tipsy!Questions: Logistically, aren't you restricted in how much food you can cook in the Lang or do you have capacity to spare still?What happens when you open your own space, cooking-wise? Still cook outside? Another Lang? Build BBQ facilities inside? Just curious.since the gambit article this week....business has doubled if not closer to triple. Full restaurant 4 days in a row within half hour of opening. Luckily I anticipated an uptick in biz and cooked a ton more food...still ran out all shifts this week, including a couple of times well before 1:00. Today I try to cook for a catering gig and not run out of lunch food again. Good..good..good problems to have.
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since the gambit article this week....business has doubled if not closer to triple. Full restaurant 4 days in a row within half hour of opening. Luckily I anticipated an uptick in biz and cooked a ton more food...still ran out all shifts this week, including a couple of times well before 1:00. Today I try to cook for a catering gig and not run out of lunch food again. Good..good..good problems to have.
Attaboy!
Pop-ups are not unique to NOLA. Honestly, the concept dates back centuries. Pop ups are popular and have been growing in popularity in big cities for awhile in this type of incarnation. What is more normal is for someone to pop up at different sites on different days.
She is close to capacity this morning, but I'm cooking enough to feed 120 people right now, and mostly ribs (catering for later)which take up way too much space per pound..could feed 400 with just butts i can cram on it. I will need a bigger pit when I get my own space...and I do hope to build out a screened in porch of sorts for the smoker(s).
I'd define what I am doing as moving beyond pop up. I did that in November. Now that I am here, that pop up feel has been replaced by a total different mood ...like dating a girl about to move to Norway but you have no idea when that is happening.
Bigger pit or a second smoker?
There are inherent inefficiencies in huge pits that can cause problems with smaller cooks.
Been thinking along those lines myself for some years. Around here though the market is getting saturated.Good Luck with your latest move tipsy! With the good press you've been getting funding might be easier to come by...
That's quite a let down. The wife and I are going to Biloxi next month and planned to drive over to New Orleans for lunch on the Monday we're there. So it goes. Good luck with your search for financing. I don't think you'll have much trouble finding it with your experience and the publicity and reviews you've been getting.
Going to be in NO for the Final Four and was going to try to make it over. I guess I have an excuse for another trip down.Congrats GB.To play the contrarian (sp?) for the moment, are you afraid that cutting off lunches completely might erode the brand (considering all of the awesome pub you've been getting)? Could you pick the best 3 days out of the week to do lunches and spend the other 2 days on biz stuff?
Could you cut down on the lunches to just a few days a week to keep your clientèle happy? Maybe Mondays and Fridays with the Tuesday night dinner?
Trailer food is the craze in Austin these days. Use to be pretty much confined to the South Congress area but last couple of years , trailers are popping up all over town.
PM chet.
Actually, Go here. Buncha FFA riff-raff #####ing about their inability to find yield in a low interest rate environment. Present them with a good business plan and you could probably find 25 to kick in $10k each (I'd consider it). Just don't tell them about all your family vacation plans.
Good post - Especially the Mondays part!!
I concur. If you change anything up make sure you get the word out on why. People are sheep and rumors fly. You don't want people to think you're cutting back because it's not going well.
Anybody else read this like a S&D post with lubert considering implants?
blows out....
I bet Jenna Haze could get that.
Who hasn't done that?
Assuming Tipsy wants to go that route, I'll bet it would be pretty simple to do it that way. I think Abraham laid out something like that earlier in this thread. I can think of a few people locally, who I'm pretty sure would want to be in for 5 shares at that price.
