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McClure's BBQ (3 Viewers)

'[icon] said:
Help tipsy out.... Vote for McClures BBQ to be best in NOLA! http://survey-whereyat.wehaaserver.com/ :thumbup:
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I voted itBest Happy HourBest Bar for Hand-crafted Cocktails (they don't have tails)Best Place to See and Be SeenBest Gay BarBest Gentleman's ClubBest Place to Drink BeerBest Adult Novelty StoreBest New RestaurantBest Casual RestaurantBest BBQ RestaurantBest Local Artistand Best Breast to Penis Ratio
 
Ok...catering can be enough to sustain the bbq biz...but too much for my humble set-up @ the moment. This past week was extreme, but fun. Lady even had me come back the next day with a batch of my jambalaya. Wanted to pay me for oyster grilling too...but I didn't have it in me to see another oyster until October.

I am pulling up stakes at the Rusty Nail. Not a profitable situation as it turned out. I would need to sell my leftovers to make any money, and I'm not going to do that.

Love the bar, love the owners...just not a good fit for my price point. I made a profit on the first night, but not again in 5 more tries. Lesson learned.

I will be popping up at a couple of different restaurants this summer, including one on the coveted Freret corridor which could net even more exposure and will certainly be easier for me to make a dime so to speak.

What is next. Well...it is time to get serious about getting my full time place together. The biz plan is coming together and a building is pretty much decided on.

I have discussed the space on here before, gone away from it while looking around town, and ended back at the space on Carondelet behind Voo Doo bbq, Zea cafe, and Slice. One block of St. Charles & MLK..5 mins from downtown, 15 mins from anywhere else in town*. 1 block off the major Mardi Gras parade routes. Huge location. And it is a shack...a dump...a perfect place for bbq imho. Build out should be fairly reasonable, and my rent +50% lower than anything else I have looked at. Some of the build out could even be paid for though the lease, and my friend is the owner of the building whom has already told me what kind of ROI he needs on the property. :aces:

 
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'tipsy mcstagger said:
Ok...catering can be enough to sustain the bbq biz...but too much for my humble set-up @ the moment. This past week was extreme, but fun. Lady even had me come back the next day with a batch of my jambalaya. Wanted to pay me for oyster grilling too...but I didn't have it in me to see another oyster until October.I am pulling up stakes at the Rusty Nail. Not a profitable situation as it turned out. I would need to sell my leftovers to make any money, and I'm not going to do that.Love the bar, love the owners...just not a good fit for my price point. I made a profit on the first night, but not again in 5 more tries. Lesson learned.I will be popping up at a couple of different restaurants this summer, including one on the coveted Freret corridor which could net even more exposure and will certainly be easier for me to make a dime so to speak.What is next. Well...it is time to get serious about getting my full time place together. The biz plan is coming together and a building is pretty much decided on.I have discussed the space on here before, gone away from it while looking around town, and ended back at the space on Carondelet behind Voo Doo bbq, Zea cafe, and Slice. One block of St. Charles & MLK..5 mins from downtown, 15 mins from anywhere else in town*. 1 block off the major Mardi Gras parade routes. Huge location. And it is a shack...a dump...a perfect place for bbq imho. Build out should be fairly reasonable, and my rent +50% lower than anything else I have looked at. Some of the build out could even be paid for though the lease, and my friend is the owner of the building whom has already told me what kind of ROI he needs on the property. :aces:
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Rooting hard for you Neal. :thumbup: :thumbup:
 
'tipsy mcstagger said:
Ok...catering can be enough to sustain the bbq biz...but too much for my humble set-up @ the moment. This past week was extreme, but fun. Lady even had me come back the next day with a batch of my jambalaya. Wanted to pay me for oyster grilling too...but I didn't have it in me to see another oyster until October.I am pulling up stakes at the Rusty Nail. Not a profitable situation as it turned out. I would need to sell my leftovers to make any money, and I'm not going to do that.Love the bar, love the owners...just not a good fit for my price point. I made a profit on the first night, but not again in 5 more tries. Lesson learned.I will be popping up at a couple of different restaurants this summer, including one on the coveted Freret corridor which could net even more exposure and will certainly be easier for me to make a dime so to speak.What is next. Well...it is time to get serious about getting my full time place together. The biz plan is coming together and a building is pretty much decided on.I have discussed the space on here before, gone away from it while looking around town, and ended back at the space on Carondelet behind Voo Doo bbq, Zea cafe, and Slice. One block of St. Charles & MLK..5 mins from downtown, 15 mins from anywhere else in town*. 1 block off the major Mardi Gras parade routes. Huge location. And it is a shack...a dump...a perfect place for bbq imho. Build out should be fairly reasonable, and my rent +50% lower than anything else I have looked at. Some of the build out could even be paid for though the lease, and my friend is the owner of the building whom has already told me what kind of ROI he needs on the property. :aces:
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:thumbup:
 
I just dont get this whole pop up thing of NO but it seems to be the norm. I still think you should get that place that you loved but if this one works right now, moving doesnt seem to be a negative in NO. I guess people will follow. Go get em

 
'tipsy mcstagger said:
Ok...catering can be enough to sustain the bbq biz...but too much for my humble set-up @ the moment. This past week was extreme, but fun. Lady even had me come back the next day with a batch of my jambalaya. Wanted to pay me for oyster grilling too...but I didn't have it in me to see another oyster until October.I am pulling up stakes at the Rusty Nail. Not a profitable situation as it turned out. I would need to sell my leftovers to make any money, and I'm not going to do that.Love the bar, love the owners...just not a good fit for my price point. I made a profit on the first night, but not again in 5 more tries. Lesson learned.I will be popping up at a couple of different restaurants this summer, including one on the coveted Freret corridor which could net even more exposure and will certainly be easier for me to make a dime so to speak.What is next. Well...it is time to get serious about getting my full time place together. The biz plan is coming together and a building is pretty much decided on.I have discussed the space on here before, gone away from it while looking around town, and ended back at the space on Carondelet behind Voo Doo bbq, Zea cafe, and Slice. One block of St. Charles & MLK..5 mins from downtown, 15 mins from anywhere else in town*. 1 block off the major Mardi Gras parade routes. Huge location. And it is a shack...a dump...a perfect place for bbq imho. Build out should be fairly reasonable, and my rent +50% lower than anything else I have looked at. Some of the build out could even be paid for though the lease, and my friend is the owner of the building whom has already told me what kind of ROI he needs on the property. :aces:
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:thumbup: :thumbup: :thumbup: :thumbup: :thumbup: Keep it goin GB!
 
It isn't always so rosy. Sometimes the weight of jumping off that cliff makes you feel like really jumping off a cliff.

The choices of 1. quitting dante's in december rather than waiting a year to get everything together as originally planned, and 2. stopping lunches at dante's at the end of April are kicking my rear right now..I see the last two months worth of cushion getting touched and my freak out is officially on.

 
'tipsy mcstagger said:
It isn't always so rosy. Sometimes the weight of jumping off that cliff makes you feel like really jumping off a cliff.The choices of 1. quitting dante's in december rather than waiting a year to get everything together as originally planned, and 2. stopping lunches at dante's at the end of April are kicking my rear right now..I see the last two months worth of cushion getting touched and my freak out is officially on.
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:unsure: YOu need help marketing right now? Catering gigs?Where are you, realistically, with regards to the location?
 
No...I just need to get off my duff and get more pop up dates than one a week. Or just get a part time job I guess.

The building is fairly decided upon....waiting for that owner to get back from Europe.

Really the stall in progress and lack of schedule are the real stress triggers right now. This too shall pass.

 
'AcerFC said:
Any chance of getting back at Dantes
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No...the Tuesday nights in July will be rocking. I'm going to try for another night each week and it will work out. I was wearing out my welcome. Being in other spaces for a couple of dinners will be good.Just typing it out a few minutes ago helped me deal with the crazy in my head. I know this will all work out, just didn't want this thread to be all gloating and patting myself on the back.
 
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Sitting on a front porch on St. Charles street, watching the trolley go by, wishing there was mcclures BBQ in my near future....

 
'adonis said:
Sitting on a front porch on St. Charles street, watching the trolley go by, wishing there was mcclures BBQ in my near future....
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Can you smell the bacon brownies I just pulled out of my oven ?Wish I had some bbq for ya. Soon enough. Enjoy your visit!
 
Well...it is decided. I will be taking the metal shack i've talked about in here a bunch. Working on lease details tomorrow. Next step...finishing up the paperwork so I can start getting investors on board.

:football:

 
'tipsy mcstagger said:
Well...it is decided. I will be taking the metal shack i've talked about in here a bunch. Working on lease details tomorrow. Next step...finishing up the paperwork so I can start getting investors on board. :football:
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:thumbup:Drove by it after we talked....location is better than I thought being smack dab right in Zea's parking lot (even thought you explained that to me I needed to see it with my own two eyes)...that alone should create some buzz
 
And the local newspaper, and two other food writers in town already asking questions this morning about new space...timeline...etc. Twitter / facebook are amazing at getting the word out.

 
'Tiger Fan said:
'tipsy mcstagger said:
Well...it is decided. I will be taking the metal shack i've talked about in here a bunch. Working on lease details tomorrow. Next step...finishing up the paperwork so I can start getting investors on board. :football:
Click to expand...
:thumbup:Drove by it after we talked....location is better than I thought being smack dab right in Zea's parking lot (even thought you explained that to me I needed to see it with my own two eyes)...that alone should create some buzz
Click to expand...
especially with the ZEA brass...counting the days till they send me a note telling me how we cannot even look at their parking lot :)
 
Anyone wondering about what Tipsy's spot looks like / might look like.

HEre is a photoshopped version of the building to represent a rough idea of what Tipsy has in mind. He's said he's looking at some white panels in the front door (vs all glass) but I don't have time to simulate that properly.

(here is an image of the buildingas it sits now).

SIGN:

One option is the clean, simple white wood sign like it sits here... I had also thrown out an idea of getting a large laser/CNC cut sheet of steel with his logo cut out of it (Since it's a stencil anyway) and backlighting it but I'm not 100% sure that works for his look/feel.

:popcorn:

I think its' going to be awesome. :thumbup:

 
'[icon] said:
Anyone wondering about what Tipsy's spot looks like / might look like.

HEre is a photoshopped version of the building to represent a rough idea of what Tipsy has in mind. He's said he's looking at some white panels in the front door (vs all glass) but I don't have time to simulate that properly.

(here is an image of the buildingas it sits now).

SIGN:

One option is the clean, simple white wood sign like it sits here... I had also thrown out an idea of getting a large laser/CNC cut sheet of steel with his logo cut out of it (Since it's a stencil anyway) and backlighting it but I'm not 100% sure that works for his look/feel.

:popcorn:

I think its' going to be awesome. :thumbup:
Click to expand...
:thumbup: Also, the wall facing that parking lot on the side (for a large very popular restaurant) is the perfect place for a large painted logo

 
'Tiger Fan said:
'[icon] said:
Anyone wondering about what Tipsy's spot looks like / might look like.

HEre is a photoshopped version of the building to represent a rough idea of what Tipsy has in mind. He's said he's looking at some white panels in the front door (vs all glass) but I don't have time to simulate that properly.

(here is an image of the buildingas it sits now).

SIGN:

One option is the clean, simple white wood sign like it sits here... I had also thrown out an idea of getting a large laser/CNC cut sheet of steel with his logo cut out of it (Since it's a stencil anyway) and backlighting it but I'm not 100% sure that works for his look/feel.

:popcorn:

I think its' going to be awesome. :thumbup:
Click to expand...
:thumbup: Also, the wall facing that parking lot on the side (for a large very popular restaurant) is the perfect place for a large painted logo
Click to expand...
Or really cool BBQ/NOLA themed mural :thumbup:
 
'Keerock said:
'Tiger Fan said:
'[icon] said:
Anyone wondering about what Tipsy's spot looks like / might look like.

HEre is a photoshopped version of the building to represent a rough idea of what Tipsy has in mind. He's said he's looking at some white panels in the front door (vs all glass) but I don't have time to simulate that properly.

(here is an image of the buildingas it sits now).

SIGN:

One option is the clean, simple white wood sign like it sits here... I had also thrown out an idea of getting a large laser/CNC cut sheet of steel with his logo cut out of it (Since it's a stencil anyway) and backlighting it but I'm not 100% sure that works for his look/feel.

:popcorn:

I think its' going to be awesome. :thumbup:
Click to expand...
:thumbup: Also, the wall facing that parking lot on the side (for a large very popular restaurant) is the perfect place for a large painted logo
Click to expand...
Or really cool BBQ/NOLA themed mural :thumbup:
Click to expand...
Better idea :thumbup: Get some artist to donate it
 
'Keerock said:
'Tiger Fan said:
'[icon] said:
Anyone wondering about what Tipsy's spot looks like / might look like.

HEre is a photoshopped version of the building to represent a rough idea of what Tipsy has in mind. He's said he's looking at some white panels in the front door (vs all glass) but I don't have time to simulate that properly.

(here is an image of the buildingas it sits now).

SIGN:

One option is the clean, simple white wood sign like it sits here... I had also thrown out an idea of getting a large laser/CNC cut sheet of steel with his logo cut out of it (Since it's a stencil anyway) and backlighting it but I'm not 100% sure that works for his look/feel.

:popcorn:

I think its' going to be awesome. :thumbup:
Click to expand...
:thumbup: Also, the wall facing that parking lot on the side (for a large very popular restaurant) is the perfect place for a large painted logo
Click to expand...
Or really cool BBQ/NOLA themed mural :thumbup:
Click to expand...
Paging Banksy....
 
'AcerFC said:
Smoked a pork butt last night. Thought I would check in and see how things were progressing for you
Click to expand...
:blowsout:This has been the longest stretch of my life since the age of 13 without working. I am not coping well with the down time. The added stress of not contributing anything to our personal finances since December (the profit I did make from the pop ups really just went to buying more stuff for it, paying off the smoker, and my own pocket money) has really been tough. Since the start of May I haven't done diddly. Cooking from my house for catering / popping up is over as I got fined by the parish/county for using a commercial cooker in my driveway...my dumbutt forgot to take the McClure's magnets off the thing when I came back from Memphis and they nailed me. I had to cancel a couple of gigs, and the one place i was going to start popping up with a place for me to park the rig has bailed out (the guy only has one day off a week...so i get he doesn't want to deal with pop ups for a while). Plus...to save money I didn't put my boys in camp this summer and watching my kids full time is wearing me down mentally. I love the guys and we have fun...but they are tough when I'm already mentally on edge. I have a space lined up, but construction has not started....I haven't funded it yet. Not having any timeline at this point is adding to my anxiety and it has really affected me deeper than I thought possible. I have let all of this get in the way of me getting my biz plan done...i basically have been paralyzed by fear for a couple of months now. I pulled myself up enough to get a bunch of it knocked out this week and feel like I made a ton of progress. Abraham has been helping me a lot...but I needed to give him something to work with.Now that we are moving ever closer to having a real biz plan together I am feeling a good bit better and regaining my confidence. I knew this wasn't going to be easy, but I grossly underestimated the speed at which I could get this thing open.Meanwhile...i'm getting several calls every day wondering where I'm selling my bbq....some folks have even been a little annoyed I'm not open yet...which is hilarious to me. Having fans already is a blessing I guess...but don't get mad at me because you can't have my food :lmao: It amazes me how excited people seem to be over my food...I never really expected that kind of response. I can't wait to give it to them again. :football:
 
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