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McClure's BBQ (2 Viewers)

Foosball God said:
Native said:
tipsy mcstagger said:
Man Finds Food w Adam Richman / New Orleans episode w McClure's Barbecue / Air date July 16th 930 EST/830 Central / Travel Channel.

Boom goes the dynamite.
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HUGE. His shows are on everyday. Lots of repeat coverage and re-runs which will last for many, many months. Hard to find better publicity. Do you have an 'all you can eat' challenge for him? What are you going to serve him?

BTW I think its 'Man vs Food' and not 'Man Finds Food' :thumbup:
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This is his new show 'Man Finds Food'. Adam couldn't keep eating like he was, it was affecting his health.
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Yup? have you seen his Walmart commercials? He's lost some weight.http://youtu.be/Sa3FXOWhdvM

 
MyLeftHand said:
dont do a food truck. fools gold IMO. just stick to what has been working for you and build on it. The traditional path to success works for a reason in the restaurant biz

ETA: Congrats on the show. Have a plan for how to capitalize on the immediate post show publicity
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Fools gold hardly. Having the ability to quickly get my food to events in a city constantly having events, and just setting up in one refinery parking lot at lunch would easily pay for it, the staffing, and potentially double (or more) the food I'm able to sell each day without paying for an entire restaurants' overhead to do so....We set up for 3 hours at NOLA brewery on Fridays and add anywhere from 2 - 4 hundred more to lunch sales, which essentially covers all of the labor for the entire restaurant & offsite staff for the entire day.

I've done the math. My next move is definitely a food truck if not two food trucks. My cooking process is long, expensive, and I must have very tight control on it. Having multiple locations with multiple pits with multiple pit masters is going to be tough for this concept. Increasing my sales by being mobile is the best idea for my business.

 
Speaking of food truck and publicity, apparently there were some food trucks on a Food Network competition here in St. Louis yesterday and one of them was a block from my house. I was wondering what this food truck was and why there were so many people lined up outside of it.

So, if you can swing it, get a food truck and then get that on the Food Network and then you'll be rolling in $$$$$$$.

 
guy selling cheesburgers on a king cake out of his truck this year was selling 300+ in two hours downtown at lunch. I don't serve anywhere close to that many people in one day unless its a sunday or saturday

 
tipsy mcstagger said:
MyLeftHand said:
dont do a food truck. fools gold IMO. just stick to what has been working for you and build on it. The traditional path to success works for a reason in the restaurant biz

ETA: Congrats on the show. Have a plan for how to capitalize on the immediate post show publicity
Click to expand...
Fools gold hardly. Having the ability to quickly get my food to events in a city constantly having events, and just setting up in one refinery parking lot at lunch would easily pay for it, the staffing, and potentially double (or more) the food I'm able to sell each day without paying for an entire restaurants' overhead to do so....We set up for 3 hours at NOLA brewery on Fridays and add anywhere from 2 - 4 hundred more to lunch sales, which essentially covers all of the labor for the entire restaurant & offsite staff for the entire day.

I've done the math. My next move is definitely a food truck if not two food trucks. My cooking process is long, expensive, and I must have very tight control on it. Having multiple locations with multiple pits with multiple pit masters is going to be tough for this concept. Increasing my sales by being mobile is the best idea for my business.
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Not that I'm in apposition to give you advice but I think you are right and that this (food trucks) is the way to go.

I'd be a little apprehensive about changing the formula for the restaurant too much, it seems to work for you.

In terms of the food trucks this will also give you tremendous visibility and PR.

I'd think you would have to change the concept a bit for the regular (food truck) service though - would people on an hour's lunch break on a regular weekday be willing to sit down with an all meat all sides extravaganza or are they more likely to go for one of your sandwiches (or wraps or tacos or or or).

Would you not need a second location to cook for the truck(s)? With two locations you would need two pitmasters and could get consistency issues.

Would it make sense for this place to serve the restaurant too?

Could you make delivery service (or catering) from this (second) location or would that be too difficult to do logistically? What would that do to the occupancy of the smoker at your restaurant?

How fresh could you make/maintain the food in the truck(s)? I think freshness, consistency and quality are key issues. What about spoilage? Health code? Permissions?

Re the cheeseburger guy - extremely simple product/concept - does bbq have a single dish that would be equally popular (if not increase expectations for wastage dramatically until the concept is settled - at least you have your pop up experience to lean on in this respect).

What about staff - can you attract the right people to the truck(s) and maintain them?

 
Not that I'm in apposition to give you advice but I think you are right and that this (food trucks) is the way to go.

I'd be a little apprehensive about changing the formula for the restaurant too much, it seems to work for you.

In terms of the food trucks this will also give you tremendous visibility and PR.

I'd think you would have to change the concept a bit for the regular (food truck) service though - would people on an hour's lunch break on a regular weekday be willing to sit down with an all meat all sides extravaganza or are they more likely to go for one of your sandwiches (or wraps or tacos or or or)...Plate lunches are no different to go than in house...i sell more to go already so that will work along with the sandwiches and tacos ill offer from the truck...identical menu actually but probably won't offer the all meat & all side platter.

Would you not need a second location to cook for the truck(s)? With two locations you would need two pitmasters and could get consistency issues. The whole point is to not have another location. We can handle stocking a truck or two from here....My pit isn't full 90% of the time so the goal is to max that bad boy out. Fire costs me nearly $50 a day so I'm not looking for a second one burning.

Would it make sense for this place to serve the restaurant too? I don't think I understand this....If i did have a second location it likely would be bigger and with a bigger pit so it would become the main commissary supplying a truck or two and my current location with freshly smoked meats twice a day or more as needed. Keeping bbq hot is our biggest issue here too. Ovens / alto shams / ice chests solve that pretty well.

Could you make delivery service (or catering) from this (second) location or would that be too difficult to do logistically? What would that do to the occupancy of the smoker at your restaurant? Delivery is tricky...i ran pizza for 10 years so I know all about it. May be a step we take down the road. Maxing out the pit is the goal.

How fresh could you make/maintain the food in the truck(s)? I think freshness, consistency and quality are key issues. Indeed they are. Thats why a food truck showing up and slinging food for two hoiurs is the perfect outlet for my food. Short intense food dispensing is all we really do anyway...its crickets in here outside of normal meal hours.

What about spoilage? Minimize it like we do here. Anticipating what you need is the biggest hurdle in my style of bbq. We would learn that "par" for certain places real quick.

Health code? Same as for a brick & mortar. Thats why I need a truck...i can't do it legally the current way of popping up somewhere.

Permissions? HR dept at refinery already has asked us to show up if we could. They have 500 guys that are eating crap everyday..i'd need to ask other places but some i don't need permission.

Re the cheeseburger guy - extremely simple product/concept - does bbq have a single dish that would be equally popular (if not increase expectations for wastage dramatically until the concept is settled - at least you have your pop up experience to lean on in this respect). Yes....bbq. People line up for it for lunch all over the south. And anywhere there is a group of guys working hard I can be certain they will eat like champs. Nothing as gimmicky as a king cake burger...not my style.

What about staff - can you attract the right people to the truck(s) and maintain them? I seem to be able to for my b&m. People need jobs. I'm good at hiring good people...always been one of my biggest strengths as a manager.


 
I was of the impression that pit space was a bottleneck but obviously not from your replies, hence the need for a second location (could your neighborhood really take another bbq pit?). That was my starting point.

My point re cheeseburger guy is he has very few basic ingredients - and since no one is likely to order a grilled cheese sandwich or a BLT from him the proportions of ingredients are mostly known in advance. If you have ribs, pulled pork, brisket, smoked chicken, jambalaya etc. you have a run a higher risk of running out of one thing people want and not being able to substitute it with another. I am sure you have already considered this

 
msommer said:
I was of the impression that pit space was a bottleneck but obviously not from your replies, hence the need for a second location (could your neighborhood really take another bbq pit?). That was my starting point.

My point re cheeseburger guy is he has very few basic ingredients - and since no one is likely to order a grilled cheese sandwich or a BLT from him the proportions of ingredients are mostly known in advance. If you have ribs, pulled pork, brisket, smoked chicken, jambalaya etc. you have a run a higher risk of running out of one thing people want and not being able to substitute it with another. I am sure you have already considered this
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pit space can be a bottleneck. This problem is not that often. Weekday lunches are cooking 1/4 what weekends are.

 
In terms of setting up the business after you buy your current partner out, perhaps think about making the food truck business a separate ltd company. You can then 'lease' pit space from the restaurant (generating a new income stream to b&m biz), and you would be free to have smaller investors on board in case you need addtl cash to set it up. Downside would be maintaining accounts for two companies and inter company money transfer.

ETA: if/when weekday lunch at b&m improves issue on second location is then solely the concern of food truck company (which will then have to 'stand on it's own two feet'. Multiple smaller investors (e.g. the brick sponsorship idea earlier in the thread) should be easier to deal with than one or more potentially cash strapped major partner in the future

Noted re lunch pit space - what about events - only lunch there as well?

 
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msommer said:
In terms of setting up the business after you buy your current partner out, perhaps think about making the food truck business a separate ltd company. You can then 'lease' pit space from the restaurant (generating a new income stream to b&m biz), and you would be free to have smaller investors on board in case you need addtl cash to set it up. Downside would be maintaining accounts for two companies and inter company money transfer.

Noted re lunch pit space - what about events - only lunch there as well?
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not sure i want all those layers on the biz...we all dip in the same pot. I'll actually get some legal and accounting advice on that once I start moving towards it.

events will be done for lunch and dinner and even some late night with the food truck. The only time my pit is maxed out currently is the biggest of weekends with large catering orders on top of in house biz. If I were maxed out on pit space or saw that coming anytime soon there is no way i'd be thinking of expanding to trucks right now. I could easily feed 4-5 hundred a day with my pit and only hit 300+ a handful of times. Plus...i do have another pit that isn't used 99% of the time now. Getting it rolling onsite for a few events would be great. If I'm so busy I need a second pit rolling than so be it. I can work two fires easily...just don't see that need coming unless all the other bbq shops shutter.

 
Snickers said:
How does the Travel Channel thing come about, did they find you or do you ( or someone ) submit something to them?
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I can only guess it is because of the other pieces of press that have come out. I don't know if you noticed, but I'm a pretty big deal. :bowtie:

(i say that in jest...i still don't think I deserve all this love....I started as a pop up and make good bbq...it seems to make people go batcrap crazy.)

 
Tipsy, are you prepared for the additional business?

People can go bonkers for great BBQ.

 
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Rohn Jambo said:
Tipsy, are you prepared for the additional business?

People can go bonkers for great BBQ.
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i adapt well. it only takes a day or two to train someone for the counter if that....ill hire when i need too. im still so broke and managed so many slow summers i dare not risk extra labor until i have to.

 
tipsy mcstagger said:
Rohn Jambo said:
Tipsy, are you prepared for the additional business?

People can go bonkers for great BBQ.
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i adapt well. it only takes a day or two to train someone for the counter if that....ill hire when i need too. im still so broke and managed so many slow summers i dare not risk extra labor until i have to.
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Judging by the responses here in Houston to good food reviews of good food, you need to be prepared for the food apocalypse. It will likely be insane. Good luck.

 
tipsy mcstagger said:
Snickers said:
How does the Travel Channel thing come about, did they find you or do you ( or someone ) submit something to them?
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I can only guess it is because of the other pieces of press that have come out. I don't know if you noticed, but I'm a pretty big deal. :bowtie:

(i say that in jest...i still don't think I deserve all this love....I started as a pop up and make good bbq...it seems to make people go batcrap crazy.)
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Portly and self important imo

 
HFS....sold out by 715 tonight. 320 all day. New sales record for a day without offsite catering. I could have fed another 50+ easily if I had planned for that many I took every order and talked with every guest. working solo for a record day when you are my age is for the birds. :UNCLE:

still....the rush is better than any drug.

 
tipsy mcstagger said:
HFS....sold out by 715 tonight. 320 all day. New sales record for a day without offsite catering. I could have fed another 50+ easily if I had planned for that many I took every order and talked with every guest. working solo for a record day when you are my age is for the birds. :UNCLE:

still....the rush is better than any drug.
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Selling out is good schtick/publicity and makes people line up early. Everyone wants what they can't have or perceive as a hot commodity. Its worked wonders for Franklin's and no reason you cant experience similar success.

 
Major said:
tipsy mcstagger said:
HFS....sold out by 715 tonight. 320 all day. New sales record for a day without offsite catering. I could have fed another 50+ easily if I had planned for that many I took every order and talked with every guest. working solo for a record day when you are my age is for the birds. :UNCLE:

still....the rush is better than any drug.
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Selling out is good schtick/publicity and makes people line up early. Everyone wants what they can't have or perceive as a hot commodity. Its worked wonders for Franklin's and no reason you cant experience similar success.
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Better let me help you sell out during the first weekend in June... otherwise I might have to go kick a puppy or something.

 
Congrats !

Did you get a feeling for why they were swamping your place on a Monday?

The publicity from Memphis is a likely suspect (if it made it to NOLA) but it really could be cumulative good press.

My thinking is, if it is the former it could wear out so you need to work it (fill that smoker, baby). If it is the latter you could pull a Franklin and try to be 'exclusive' (come early or don't eat - while you slowly fill up the smoker).

Either case this is obviously a good indication that your brand is being valued, so maybe you should put a move on the truck(s).

Re the trucks - assume that you will send them outside of your immediate capture area, but do you know from how far your customers come today?

Maybe it would be a good idea to do some polling to get to know more about your customers

 
Richman seems like a good dude. It's Fieri who seems like he would come into your restaurant, be a #### and grope the women.

 
msommer said:
Congrats !

Did you get a feeling for why they were swamping your place on a Monday?

The publicity from Memphis is a likely suspect (if it made it to NOLA) but it really could be cumulative good press.

My thinking is, if it is the former it could wear out so you need to work it (fill that smoker, baby). If it is the latter you could pull a Franklin and try to be 'exclusive' (come early or don't eat - while you slowly fill up the smoker).

Either case this is obviously a good indication that your brand is being valued, so maybe you should put a move on the truck(s).

Re the trucks - assume that you will send them outside of your immediate capture area, but do you know from how far your customers come today?

Maybe it would be a good idea to do some polling to get to know more about your customers
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it was a holiday...everyone was off work and a large % of places closed....

My customers usually come from within 15 minutes away at the most. Folk in Metairie are the ones that complain about how far it is up here....i do know i'm missing out on the huge lunch biz in several areas around here that are lacking food simply because of how long it would take to come & eat...thats why i need the truck.

 
Very happy to see the restaurant continuing to cycle upward, GB. :thumbup:

Like others have said, it will be VERY interesting to see how the numbers shift with the upcoming shows...

 
If I owned a restaurant and Fieri wanted to feature it on his show, I would strongly consider refusing. I would probably be an idiot not to take the free publicity, but it would be hard to resist stabbing him in the neck.

 
McGarnicle said:
If I owned a restaurant and Fieri wanted to feature it on his show, I would strongly consider refusing. I would probably be an idiot not to take the free publicity, but it would be hard to resist stabbing him in the neck.
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You can not refuse it. DDD brings tons of people into your place. Years after even because of reruns

 
NCCommish said:
AcerFC said:
McGarnicle said:
If I owned a restaurant and Fieri wanted to feature it on his show, I would strongly consider refusing. I would probably be an idiot not to take the free publicity, but it would be hard to resist stabbing him in the neck.
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You can not refuse it. DDD brings tons of people into your place. Years after even because of reruns
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Yep.
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Plus, I bet people would really want to watch the episode titled "Guy gets stabbed in the neck"

 
Brony said:
NCCommish said:
AcerFC said:
McGarnicle said:
If I owned a restaurant and Fieri wanted to feature it on his show, I would strongly consider refusing. I would probably be an idiot not to take the free publicity, but it would be hard to resist stabbing him in the neck.
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You can not refuse it. DDD brings tons of people into your place. Years after even because of reruns
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Yep.
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Plus, I bet people would really want to watch the episode titled "Guy gets stabbed in the neck"
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I might even get cable for that.

 
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