McClure's BBQ (3 Viewers)

[thetman]

Just one location is the way to go!

 

[Mad Cow]

At the risk of sounding like a downer, and I'm not saying this would happen, but I've seen two separate incidents where a restaurant opens, had a huge opening, and then starts to expand before they are even established. I don't own a restaurant but know it's the toughest industry around. I wouldn't even think about expanding or even spending a lot more than you initially planned for several months. Too much volatility. Anyway, I wish you well from one business owner to another but just stay the course for now. I am actually nearing completion on my new very nice office building myself. Tons of stress and problems as well.

 

[scottybo]

Without having to search much, where in N.O. is this? Wife, I and newborn will make a 1.5 hr trip to test the waters.

 

[scottybo]

Chain bbq locations are not purist and prone to failure. The only Texas bbq chain that even is thought of as average is Rudys and the original was supposedly awesome.

All 3"The Shed" locations have caught on well after the first in Ocean Springs. They have since expanded to Mobile and Gulfport with big success.

 

[fasteddie_21]

IN for a shirt.

This

 

[[icon]]

At the risk of sounding like a downer, and I'm not saying this would happen, but I've seen two separate incidents where a restaurant opens, had a huge opening, and then starts to expand before they are even established. I don't own a restaurant but know it's the toughest industry around. I wouldn't even think about expanding or even spending a lot more than you initially planned for several months. Too much volatility. Anyway, I wish you well from one business owner to another but just stay the course for now. I am actually nearing completion on my new very nice office building myself. Tons of stress and problems as well.

You'll notice it's Us not tipsy talking expansion...

 

[xulf]

IN for a shirt.

This

Ditto.

 

[Tiger Fan]

Without having to search much, where in N.O. is this? Wife, I and newborn will make a 1.5 hr trip to test the waters.

https://maps.google.com/maps?q=4800+Magazine+St+New+Orleans,+LA+70115&ll=29.921669,-90.10613&spn=0.009299,0.021136&hnear=4800+Magazine+St,+New+Orleans,+Louisiana+70115&gl=us&t=m&z=16&iwloc=A

 

[saintsfan]

ha...and i forgot gadabout beat ya too saintsfan....i'm just a little brain dead

I understand. You looked really tired. I don't have to be the first. I'm just happy that you are doing well and me and my family had a great time. Thanks for everything. We will be back.

 

[gianmarco]

Had lunch today. Food was fantastic (this coming from St Louis barbecue) and the place looks awesome. Of note, as I told Tipsy today, I was talking to an old friend that lives in NOLA this morning and mentioned I was going to try this new barbecue place and she goes, "Oh, McClure's?". Awesome stuff.

 

[tipsy mcstagger]

Expansion is a very very very distant thought. The only thing I expand for now is my menu a little at a time as we master our execution of prep & service.

30 years in the industry...I know better.

But...my partner....he already wants to start talking about whats next. I told him to put a sock in any new ideas for awhile.

 

[tipsy mcstagger]

Chain bbq locations are not purist and prone to failure. The only Texas bbq chain that even is thought of as average is Rudys and the original was supposedly awesome.

And I will never be a chain. NEVER.

 

[tipsy mcstagger]

Today is recoup day part one. I closed us for tomorrow as well. We have to retool the clown show a bit. The pit is getting adjusted and secured better. We are building a platform around it too so I don't have to manage giant oak tree roots to work the pit.

Plus...after selling out every single shift this week except one...I have a ton of shopping and prep to do again. The amount of rub alone....goodness.

There is also the mountain of paperwork & cash on my dining room table waiting for me to get off this computer and get at it...

 

[The Hank]

Today is recoup day part one. I closed us for tomorrow as well. We have to retool the clown show a bit. The pit is getting adjusted and secured better. We are building a platform around it too so I don't have to manage giant oak tree roots to work the pit.

Plus...after selling out every single shift this week except one...I have a ton of shopping and prep to do again. The amount of rub alone....goodness.

There is also the mountain of paperwork & cash on my dining room table waiting for me to get off this computer and get at it...

Good for you Tipsy - This thread makes me hungry

 

[Godsbrother]

Today is recoup day part one. I closed us for tomorrow as well. We have to retool the clown show a bit. The pit is getting adjusted and secured better. We are building a platform around it too so I don't have to manage giant oak tree roots to work the pit.

Plus...after selling out every single shift this week except one...I have a ton of shopping and prep to do again. The amount of rub alone....goodness.

There is also the mountain of paperwork & cash on my dining room table waiting for me to get off this computer and get at it...

Sounds like much needed time to catch your breath. Probably not a bad thing to just be open 6 days a week and leave Sunday or Monday open for shopping, paperwork and maybe even a little rest.

 

[culdeus]

I can't even imagine running a bbq place lunch and dinner for more than 2 days a week. Really IMO 7 services max seems about what anyone should reasonably be able to handle. At least without some crank.

 

[[icon]]

Chain bbq locations are not purist and prone to failure. The only Texas bbq chain that even is thought of as average is Rudys and the original was supposedly awesome.

And I will never be a chain. NEVER.

McTipsy's down? :(

 

[[icon]]

Today is recoup day part one. I closed us for tomorrow as well. We have to retool the clown show a bit. The pit is getting adjusted and secured better. We are building a platform around it too so I don't have to manage giant oak tree roots to work the pit.

Plus...after selling out every single shift this week except one...I have a ton of shopping and prep to do again. The amount of rub alone....goodness.

There is also the mountain of paperwork & cash on my dining room table waiting for me to get off this computer and get at it...

Sounds like much needed time to catch your breath. Probably not a bad thing to just be open 6 days a week and leave Sunday or Monday open for shopping, paperwork and maybe even a little rest.

I don't know for sure but I'm guessing he'll be dark monday at least. Tuesday is going to be family style IIRC (which means more fatties giving him 1 star on yelp because he slapped their wrist for eaching for that 5th slab of ribs )

 

[MikeIke]

My hours since Friday:

approx 630 am to 11 pm everyday. I went home at 930 one night to be honest.

120+ hours. Gonna have to trim that back a little

Start making a list for the whole process now. You will need to be able to delegate sometimes. And this place is going to be huge. You'll need to explain it to whoever runs your second location.

Ohio is starving for some true pit barbeque.

I'll quit my job to work at your Columbus location

 

[Foosball God]

Chain bbq locations are not purist and prone to failure. The only Texas bbq chain that even is thought of as average is Rudys and the original was supposedly awesome.

And I will never be a chain. NEVER.

 

[SofaKings]

Today is recoup day part one. I closed us for tomorrow as well. We have to retool the clown show a bit. The pit is getting adjusted and secured better. We are building a platform around it too so I don't have to manage giant oak tree roots to work the pit.

Plus...after selling out every single shift this week except one...I have a ton of shopping and prep to do again. The amount of rub alone....goodness.

There is also the mountain of paperwork & cash on my dining room table waiting for me to get off this computer and get at it...

 

[Bull Dozier]

My hours since Friday:

approx 630 am to 11 pm everyday. I went home at 930 one night to be honest.

120+ hours. Gonna have to trim that back a little

Start making a list for the whole process now. You will need to be able to delegate sometimes. And this place is going to be huge. You'll need to explain it to whoever runs your second location.

Ohio is starving for some true pit barbeque.

I'll quit my job to work at your Columbus location

MN desperately needs some quality BBQ. Sign me up for the Twin Cities location.

 

[GTBilly]

Well if we're signing up ill take the rights to the first international McTipsey in Toronto Canada.

 

[Wingnut]

Congrats on the early success...but reading about it here makes me realize that I would never ever want to work those kinds of hours, no matter how much money I made or how much I loved the work. I'm sure at some point you will be able to manage and let your employees do most of the work, but man...you're putting in some hard hard work right now.

Becoming a well known restauranteur in New Orleans is something not many people do. And you're earning it.

 

[tipsy mcstagger]

Chain bbq locations are not purist and prone to failure. The only Texas bbq chain that even is thought of as average is Rudys and the original was supposedly awesome.

And I will never be a chain. NEVER.

It doesn't franchise well...there has to be a "me" at every location. I'm not trying to pat myself on the back here, but few and far between are the guys as dedicated in this business as I am. It also has to be the same dream. But...if any of you want to learn how to run a bbq joint from top to bottom I would be down to consult & train you & let you go on your own path....obviously not for free but not for the 100's of thousands franchises cost....never understood buying someone elses rules & regulations & product. too boring & formulaic ...let applebees be a chain.

 

[Joe T]

t-shirts available yet?

 

[[icon]]

Chain bbq locations are not purist and prone to failure. The only Texas bbq chain that even is thought of as average is Rudys and the original was supposedly awesome.

And I will never be a chain. NEVER.

It doesn't franchise well...there has to be a "me" at every location. I'm not trying to pat myself on the back here, but few and far between are the guys as dedicated in this business as I am. It also has to be the same dream. But...if any of you want to learn how to run a bbq joint from top to bottom I would be down to consult & train you & let you go on your own path....obviously not for free but not for the 100's of thousands franchises cost....never understood buying someone elses rules & regulations & product. too boring & formulaic ...let applebees be a chain.

MacClure's Barbeque?

rofit:

 

[tipsy mcstagger]

Sunday night to Sunday night.....1532 guests ate or took food from my 32 seat restaurant (8 more indoor seats coming soon).

Now on to the labor calculations....then food costing for the week....this is the part you really have to be good at to be a successful restaurant.

 

[NCCommish]

Chain bbq locations are not purist and prone to failure. The only Texas bbq chain that even is thought of as average is Rudys and the original was supposedly awesome.

And I will never be a chain. NEVER.

It doesn't franchise well...there has to be a "me" at every location. I'm not trying to pat myself on the back here, but few and far between are the guys as dedicated in this business as I am. It also has to be the same dream. But...if any of you want to learn how to run a bbq joint from top to bottom I would be down to consult & train you & let you go on your own path....obviously not for free but not for the 100's of thousands franchises cost....never understood buying someone elses rules & regulations & product. too boring & formulaic ...let applebees be a chain.

I've done the 12 hours tending the smokers. Then shred it by hand. Then spent the rest of the day selling it. Starting at 6 PM and going to 6 PM the next day. I was this close to going into business with a guy who had all the equipment. We were going to start off mobile. We already had commitments for 750 lbs of BBQ a week to a couple of places that wanted to sell it and we had some good corners laid out. We had an auction house that wanted us every weekend and some fairs we could get into. That close to making it happen. Then he went bat#### crazy and I haven't heard from him since. I guess the silver lining is he went off the deep end before I sunk any real money in. If he had waited another month I would be out my time and thousands of dollars.

 

[NCCommish]

Sunday night to Sunday night.....1532 guests ate or took food from my 32 seat restaurant (8 more indoor seats coming soon).

Now on to the labor calculations....then food costing for the week....this is the part you really have to be good at to be a successful restaurant.

Yep

 

[[icon]]

Sunday night to Sunday night.....1532 guests ate or took food from my 32 seat restaurant (8 more indoor seats coming soon).

Now on to the labor calculations....then food costing for the week....this is the part you really have to be good at to be a successful restaurant.

That and hiring staff that you can trust to not rob you blind

 

[tipsy mcstagger]

Sold out last night in 1 hour and 40 minutes. I cooked for 100...only got 85 customers out of it but they ate above average.

 

[-jb-]

Chain bbq locations are not purist and prone to failure. The only Texas bbq chain that even is thought of as average is Rudys and the original was supposedly awesome.

And I will never be a chain. NEVER.

It doesn't franchise well...there has to be a "me" at every location. I'm not trying to pat myself on the back here, but few and far between are the guys as dedicated in this business as I am. It also has to be the same dream. But...if any of you want to learn how to run a bbq joint from top to bottom I would be down to consult & train you & let you go on your own path....obviously not for free but not for the 100's of thousands franchises cost....never understood buying someone elses rules & regulations & product. too boring & formulaic ...let applebees be a chain.

MacClure's Barbeque?

rofit:

"You see, me and that Neil guy got this little misunderstanding. See, he's McClure's...I'm McCleer's. He's got the All Meats & All Sides, I've got the Some Meats and a Few Sides. His cheese has no wood fiber. At McCleer's, I don't skip on nothin' You want wood? I'll give you my wood."

 

[[icon]]

Sold out last night in 1 hour and 40 minutes. I cooked for 100...only got 85 customers out of it but they ate above average.

I didn't know Christo was stopping in.

 

[Drifter]

Just saw that Top Chef is going to be in New Orleans.

 

[culdeus]

Just saw that Top Chef is going to be in New Orleans.

That's funny. Last time I was there I saw Padma with a large camera crew. I figured that had to be it. They were going into Gallitoires.

 

[Johnny Rock]

My I ask why you have a big pile of cash? Surely that's not the weeks' take in lieu of multiple daily deposits to reduce risk? I'm in risk management and operations so that comment struck me. Not trying to be a jerk or tell you how to run your restaurant.

 

[AcerFC]

My I ask why you have a big pile of cash? Surely that's not the weeks' take in lieu of multiple daily deposits to reduce risk? I'm in risk management and operations so that comment struck me. Not trying to be a jerk or tell you how to run your restaurant.

how else is he going to make it rain in the clubs

 

[KGB]

This thread is fantastic. Congrats and in for the nice shirt

 

[BroncoFreak_2K3]

IN for a shirt.

This

Ditto.

 

[James Daulton]

Sunday night to Sunday night.....1532 guests ate or took food from my 32 seat restaurant (8 more indoor seats coming soon).

Now on to the labor calculations....then food costing for the week....this is the part you really have to be good at to be a successful restaurant.

If my math is correct, this means that you're turning over each seat almost exactly 6x per day. How long are you open on average? I don't know the restaurant business, but I'd bet this is a metric that you guys keep an eye on.

 

[tipsy mcstagger]

My I ask why you have a big pile of cash? Surely that's not the weeks' take in lieu of multiple daily deposits to reduce risk? I'm in risk management and operations so that comment struck me. Not trying to be a jerk or tell you how to run your restaurant.

a big pile of cash consisted of the 1's & 5's that seemed to be raining....i didn't have time to sort that crap before the atm deposit so I just but the benji's & franklins in the bank.

daily deposits...of course. and a safe. and an employee here nearly 23 hours a day.

 

[BigJohn]

My I ask why you have a big pile of cash? Surely that's not the weeks' take in lieu of multiple daily deposits to reduce risk? I'm in risk management and operations so that comment struck me. Not trying to be a jerk or tell you how to run your restaurant.

a big pile of cash consisted of the 1's & 5's that seemed to be raining....i didn't have time to sort that crap before the atm deposit so I just but the benji's & franklins in the bank.

daily deposits...of course. and a safe. and an employee here nearly 23 hours a day.

How good did it feel to make your first deposit?

 

[tipsy mcstagger]

Sunday night to Sunday night.....1532 guests ate or took food from my 32 seat restaurant (8 more indoor seats coming soon).

Now on to the labor calculations....then food costing for the week....this is the part you really have to be good at to be a successful restaurant.

If my math is correct, this means that you're turning over each seat almost exactly 6x per day. How long are you open on average? I don't know the restaurant business, but I'd bet this is a metric that you guys keep an eye on.

you missed the "or took food from" as in my to go biz was sick. 6 cases of togo boxes have been purchased & used. I knew it would be heavy because of the size here, but its also the nature of bbq. and i am going to be much less obsessed with those calculations as I used to be. For me it has always been hours and hours of spread sheet work a week....not anymore. I can do this by feel for awhile rather than spending that time crunching numbers. My guests & staff need me less obsessed anyway.

 

[tipsy mcstagger]

My I ask why you have a big pile of cash? Surely that's not the weeks' take in lieu of multiple daily deposits to reduce risk? I'm in risk management and operations so that comment struck me. Not trying to be a jerk or tell you how to run your restaurant.

a big pile of cash consisted of the 1's & 5's that seemed to be raining....i didn't have time to sort that crap before the atm deposit so I just but the benji's & franklins in the bank.

daily deposits...of course. and a safe. and an employee here nearly 23 hours a day.

How good did it feel to make your first deposit?

meh...its all spoken for right now. when i make my first withdrawal..then it will be a feeling. I was happy to see one hit my bank from the credit card processors....positive bank flow from non investment funds was nice.

 

[tipsy mcstagger]

speaking of the cash being spoken for....here comes the 1K worth of hickory

 

[Foosball God]

Chain bbq locations are not purist and prone to failure. The only Texas bbq chain that even is thought of as average is Rudys and the original was supposedly awesome.

And I will never be a chain. NEVER.

It doesn't franchise well...there has to be a "me" at every location. I'm not trying to pat myself on the back here, but few and far between are the guys as dedicated in this business as I am. It also has to be the same dream. But...if any of you want to learn how to run a bbq joint from top to bottom I would be down to consult & train you & let you go on your own path....obviously not for free but not for the 100's of thousands franchises cost....never understood buying someone elses rules & regulations & product. too boring & formulaic ...let applebees be a chain.

People buy the franchise for the name, not the rules and regulations. While I would love to have some of your style of BBQ close by, you are right to worry about franchising. Your name can quickly go to #### if you have an owner of one of your franchises half assing it, especially when you're small.

 

[mr roboto]

Chain bbq locations are not purist and prone to failure. The only Texas bbq chain that even is thought of as average is Rudys and the original was supposedly awesome.

And I will never be a chain. NEVER.

It doesn't franchise well...there has to be a "me" at every location. I'm not trying to pat myself on the back here, but few and far between are the guys as dedicated in this business as I am. It also has to be the same dream. But...if any of you want to learn how to run a bbq joint from top to bottom I would be down to consult & train you & let you go on your own path....obviously not for free but not for the 100's of thousands franchises cost....never understood buying someone elses rules & regulations & product. too boring & formulaic ...let applebees be a chain.

People buy the franchise for the name, not the rules and regulations. While I would love to have some of your style of BBQ close by, you are right to worry about franchising. Your name can quickly go to #### if you have an owner of one of your franchises half assing it, especially when you're small.

As someone who works in franchising, the part about the bad franchisee is true. But people don't buy franchises simply for the name. Most franchises are not national brand names (just the few we all have top of mind). The main reason people buy a franchise IS for the 'rules and regulations' - or more specifically, the operational guidance and teaching how to run the business. I agree - BBQ may not be easily franchised.

 

[tipsy mcstagger]

that being said....I'll sell anyone here a franchise with me onsite for 3 months to show you operations for 500K right now. Thats probably at a significant discount from a year or 10 from now.....ground floor anyone?

 

[culdeus]

speaking of the cash being spoken for....here comes the 1K worth of hickory

I would like to see a photo of what 1k will buy you in hickory? At least 3 cords right? 4?