Fantasy Football - Footballguys Forums
This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
McClure's BBQ (1 Viewer)
- Thread starter tipsy mcstagger
- Start date
gmbacm
Footballguy
Getting keys today (lease technically doesn't start until October, but landlord is cool).Just got off phone to get power turned on.Headed downtown to get my water & sewage set up.Final plans from architect still not here...but coming soon and then we turn it over to building contractor.Tonight I will drink a beer and break part of a wall in the place as a symbolic first step.Update?
Keerock
Footballguy
Getting keys today (lease technically doesn't start until October, but landlord is cool).Just got off phone to get power turned on.Headed downtown to get my water & sewage set up.Final plans from architect still not here...but coming soon and then we turn it over to building contractor.Tonight I will drink a beer and break part of a wall in the place as a symbolic first step.Update?
BroncoFreak_2K3
sucker for Orange
Getting keys today (lease technically doesn't start until October, but landlord is cool).Just got off phone to get power turned on.Headed downtown to get my water & sewage set up.Final plans from architect still not here...but coming soon and then we turn it over to building contractor.Tonight I will drink a beer and break part of a wall in the place as a symbolic first step.Update?
Treynwreck3
Footballguy
Great news Tipsy! 
The Z Machine
Footballguy
Any chance you'll be open for business Oct. 13-17? I have a good friend that will be in town for a conference, and I've been hyping you for a while here in BMore.
tipsy mcstagger
Footballguy
No way. I'm at least 3 months out.
tipsy mcstagger
Footballguy
Construction permits applied for...gutting begins Monday. Contractor tells me 8 to 10 weeks.... 
AcerFC
Footballguy
Construction permits applied for...gutting begins Monday. Contractor tells me 8 to 10 weeks....
BroncoFreak_2K3
sucker for Orange
Friggin AWESOMEConstruction permits applied for...gutting begins Monday. Contractor tells me 8 to 10 weeks....
gllllllllllll
adonis
Footballguy
Construction permits applied for...gutting begins Monday. Contractor tells me 8 to 10 weeks....
Sheriff66
Footballguy
Congrats Tipsy!Construction permits applied for...gutting begins Monday. Contractor tells me 8 to 10 weeks....
The Z Machine
Footballguy
Congrats Tipsy. Make this thing happen.
glumpy
breeze
Getting keys today (lease technically doesn't start until October, but landlord is cool).Just got off phone to get power turned on.Headed downtown to get my water & sewage set up.Final plans from architect still not here...but coming soon and then we turn it over to building contractor.Tonight I will drink a beer and break part of a wall in the place as a symbolic first step.Update?
Phil Elliott
Footballguy
What a great success story as chronicled by this thread! Congratulations!
Uncle Humuna
Footballguy
Heading down for my annual NOLA bidness trip this week.
Since finally checking it out last year, I've been pimping Dante's out to everyone at my work.
We have a number of people that have to travel there throughout the year,
and everyone agrees that it is the absolute shiznits.
Was high on the agenda for the week and just searched for the Dante's thread, only to learn of your departure.
Was thinking this would finally be the year I tilt one back with y'all.
And it sounds like I'm gonna have to wait another year to try the new joint!!!
Oh well, we'll be feasting at Dante's at least 1 night this week.
If any FBG's are around and want to sink a couple, lemme know . . .
uh
Since finally checking it out last year, I've been pimping Dante's out to everyone at my work.
We have a number of people that have to travel there throughout the year,
and everyone agrees that it is the absolute shiznits.
Was high on the agenda for the week and just searched for the Dante's thread, only to learn of your departure.
Was thinking this would finally be the year I tilt one back with y'all.
And it sounds like I'm gonna have to wait another year to try the new joint!!!
Oh well, we'll be feasting at Dante's at least 1 night this week.
If any FBG's are around and want to sink a couple, lemme know . . .
uh
tipsy mcstagger
Footballguy
Colin Dowling
Footballguy
Disc Shark
Footballguy
Great location.
tipsy mcstagger
Footballguy
I love it but it is smaller than I hoped for
Abraham
Footballguy
Probably a blessing - BBQ "cred" goes up when no one can find a seat because you are so packed. They never have to know that you have enough food for 5x as many people - just let them think "man, this must be the place to be...look at how full it is!"
![[icon]](/data/avatars/m/5/5167.jpg?1660313464){kind=avatar}
[icon]
Insoxicated
What kind of seating you going to have? Plans to optimize the seating capacity?Will you sell "To go counter" style so folks can just walk in and grab some chow and head out as well? Any options for outside seating?
Last edited by a moderator:
Keerock
Footballguy
Also, consider a carry-out counter for call ahead orders as well as walk-up. 
BigJohn
Footballguy
Judge Smails
Footballguy
Our big healthcare conference (HIMSS) is March 3-7 in Nawlins. Tipsey, should give you time to be machine-like in turning out world class Q. If so, I'll bring my team out and take over the joint! Look forward to seeing you again.
Captain Quinoa
Footballguy
I think my wife will be at that conference.
tipsy mcstagger
Footballguy
The counter will handle all orders.....I'm either wrapping it up in butcher paper to go for everyone with a school lunch tray to carry that on if u stay in house. Sidewalk area will be home to a couple of tables, but out back has the smoker , a 200+ year old oak tree, and maybe room for a four top. Inside will be decided on soon after we move some tables around in the now open area.(always different than blueprints).
I agree with it giving cred, but id rather my food do the talking and have more room to sell it from....but that can come next. I like the balance of low overhead on very buzy street.
Ate at my closest competitor today. Good lord it was terrible
I agree with it giving cred, but id rather my food do the talking and have more room to sell it from....but that can come next. I like the balance of low overhead on very buzy street.
Ate at my closest competitor today. Good lord it was terrible
mr roboto
Footballguy
Will you do catering?
[icon]
Insoxicated
Not unlike most of the BBQ Joints in Memphis, eh?
At this point I won't give my money to anyone but Central. Catering will be a great 2ndary cash boost... I'd also look at pushing for party/office orders with deals like: 20 Person BBQ Pack : 5lbs of pork, 2 Slabs Ribs, 2lbs Beans, 1lb Slaw, 1 Quart Sauce of choice, 20 Buns : $75.00 I'd make sure you had a sign visible with pre-fab bulk orders like that to trigger the "#### I'll get one of those for the tailgate" or "Let's get a 20pack for the office for lunch today" etc... Is there a local food delivery place that will deliver from other restaurants that don't normally deliver (ie a delivery middle man)? They are popular in a lot of cities... getting in good with them could be beneficial.
tipsy mcstagger
Footballguy
Catering for sure. Possible even offer delivery since we don't havea company like u speak of and there are 20K college students nearby. Love the big order idea Icon
[icon]
Insoxicated
It's nothing ground breaking, but I think removing the barrier of "how many of what do I need?" and opening it up to an impulse buy will help trigger those big orders. A lot of places sell stuff by the pound and I think that's good for people who know BBQ... but most folks don't know that you need 4oz pork per person...etc. Prefab "Party Kits" require no additional work on your part iMO.
agree completely
Brony
Footballguy
that's a good idea
tipsy mcstagger
Footballguy
Demo is done...waiting on building permits for actual contruction to begin.
tipsy mcstagger
Footballguy
Looking forward to it.
tipsy mcstagger
Footballguy
Ribs as you know couldn't be more expensive. Bbq joints cannot mark up too much or customers will balk. Not using them when leftover is like a kick to the nads. That's why my rib sammich will be used for as well as my beans. But reheated ribs are not as good by a long shot and a place as busy as they are should just donate them and move on...no excuse
PinkydaPimp
Footballguy
Setting up a bachelor party for April...... we will most definitely be visiting! 
[icon]
Insoxicated
Just got an "IN" with BB Kings/Itta Bena's Executive Chef (dude has lost a ton of weight since this pic). Didn't realize I had been partying at his house all summer. Cool guy. Said he can score me cases of loin backs for ~$90/case on average for 13-14 slabs. No problem at all.. will just invoice me separately. Very nice since my "second degree" Corky's connection (STL Trimmed Spares for $5/slab) has dried up. Doing to definitely be doing some big smokes this Spring.
tipsy mcstagger
Footballguy
this could be going faster....but....
electrical almost done, plumbing starting next week....now is time to order all the equipment.
electrical almost done, plumbing starting next week....now is time to order all the equipment.
tipsy mcstagger
Footballguy
it would be a new years miracle...ill let you know...remind me as it gets closer.
tipsy mcstagger
Footballguy
No pics yet...its still a shell with no walls inside. Electrical done...HVAC done...plumbing started today. Started ordering all the equipment. Already booking parties for the upcoming year after we open. I have approx 10 catering orders already lined up..unheard of for a new place...the pop up concept really paying off. I start playing with new food this week. I gotta learn how to do beef ribs correctly. And lamb, and a sausage recipe. Also tweaking a couple of the recipes and sauces.
jamny
Footballguy
Change of plans, going to Rome instead. At least I'll know you'll be open when we do make it down there.
Similar threads
- Poll
