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McClure's BBQ (1 Viewer)
- Thread starter tipsy mcstagger
- Start date
culdeus
Footballguy
Guy, for all his personality quirks does a ton of people a service by going to their places.
DDD went to Pecan Lodge and it went Boom. It was huge before that, but DDD put it on the tourist map because people associate (wrongly) Texas BBQ as being good. PL was a great place to send people when they come to town and they finally have a real storefront. People are now starting to think of it in a class at or even above Franklin's.
Great story on how they caught their break(s):
http://www.dmagazine.com/publications/d-magazine/2014/june/the-unbelievable-story-of-pecan-lodge
DDD went to Pecan Lodge and it went Boom. It was huge before that, but DDD put it on the tourist map because people associate (wrongly) Texas BBQ as being good. PL was a great place to send people when they come to town and they finally have a real storefront. People are now starting to think of it in a class at or even above Franklin's.
Great story on how they caught their break(s):
http://www.dmagazine.com/publications/d-magazine/2014/june/the-unbelievable-story-of-pecan-lodge
tipsy mcstagger
Footballguy
i'd definitely jump at the chance to be on DDD....even though he isn't my cup of tea....that kind of press is about as good as it gets.
NCCommish
Footballguy
I mean think of the length of time they show your restaurant. What would that cost 30 seconds at a time on any network? Way more than any of us, well maybe not Chet, wants to pay.
PinkydaPimp
Footballguy
tipsy mcstagger
Footballguy
yep. this has surpassed my wildest dreams so far. the amount of press i've gotten isn't fair....but i'll take it.
now....back to another 18 hour day
PinkydaPimp
Footballguy
its definitely fair and well deserved. hard work pays off!! congrats!yep. this has surpassed my wildest dreams so far. the amount of press i've gotten isn't fair....but i'll take it.
now....back to another 18 hour day
tipsy mcstagger
Footballguy
ATC1
Footballguy
I was in the city for a conference and told the wife I'd like to head down magazine on the weekend. Plan was to start on one end and get down to Tipsy's place around dinner time. On our way down there, we see a firetruck and ambulance in the distance. I told the wife, "Watch it will be right in front of McClure's. I wasn't just right, but there was a the 610 Stompers Saved by the Ball bar crawl right in front of Tipsy's place. The street was full of drunk college kids and a line out the door of Tipsy's place. Thinking of leaving to come back the next day perhaps, but a couple of the guys came up to us in line and offered us a beer while we waited. Only in New Orleans. I don't know if it was the entertainment outside or Tipsy was on his game but it didn't take us long at all to order and get served. Ordered the all meat and all sides platter. The pulled pork was fantastic and the sausage was some of the best I have ever had. NOLA East was my favorite sauce, but could be partially because I grew up in the area.
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MikeIke
Footballguy
Tipsy - I find it interesting that both you and Chris Lilly have your pork shoulder in this article. Have you ever tasted his, and if so how does yours stack up against his? I've had his once and it's amazing, well deserving of the championships it's earned.yep. this has surpassed my wildest dreams so far. the amount of press i've gotten isn't fair....but i'll take it.
now....back to another 18 hour day
culdeus
Footballguy
Chris Lilly's setup looks like comp shoulder 101 type stuff. Rub, inject, smoke, mop, serve.Tipsy - I find it interesting that both you and Chris Lilly have your pork shoulder in this article. Have you ever tasted his, and if so how does yours stack up against his? I've had his once and it's amazing, well deserving of the championships it's earned.yep. this has surpassed my wildest dreams so far. the amount of press i've gotten isn't fair....but i'll take it.
now....back to another 18 hour day
Tipsy's technique quoted here is out of the box.
marshall88
Footballguy
Congratulations on all of your success.
tipsy mcstagger
Footballguy
sorry i didn't get to chat much..... one of my main strengths is ability to get orders taken and food serve with the smallest number of staff possible. Our ticket times are nearly as fast if not better than most fast food joints. With just me and two cooks, I served 310 a week ago in a stretch of 4.5 total hours (food ran out). Thank you for confirming that even with chaos like that going on we were able to handle a line out the door quickly from the customer perspective.
We honestly had no idea it was going to be that chaotic. I really ran low on food as that evening progressed...closed us at 8 when we got down to just two meats.
tipsy mcstagger
Footballguy
ha....its funny. even with all the press it is still a struggle this first year. Things have improved in the last few months in the regard that I'm not freaking out about payroll every two weeks or only buying enough meat to get through two days because I can't afford more....Running a restaurant has to be one of the more difficult businesses to keep operational in the first couple of years. I definitely don't suggest doing it unless you have enough in the bank to cover 6 months worth of payroll, rent, and estimated food purchases. It takes time to build a regular base of customers that can sustain you....especially in a town with so many dining options.. Summer can make or break new places. I already have seen a dip in sales in house, but am lucky because catering is making up for that. I am working 9 to 10 shifts or more until I feel comfortable knowing we are able to afford another staff member...and that is with the thinnest staff I have had. I've learned to keep it real lean in the summer. If this one keeps up like it has I'll be just fine.
AcerFC
Footballguy
I would have to assume some level of uptick after July 16th. I may not have watched it otherwise, but clearly it has a following and people who will go where they go
Foosball God
Foos
Tipsy will be on July 16, not June 16.Wingnut said:
Wingnut
Footballguy
Fennis
Footballguy
the worst is when people quote a post you deleted so it lives on anyway.Yeah I just noticed that and deleted my post
Wingnut
Footballguy
Especially when its quoted more than once.the worst is when people quote a post you deleted so it lives on anyway.Yeah I just noticed that and deleted my post
Fennis
Footballguy
Especially when its quoted more than once.the worst is when people quote a post you deleted so it lives on anyway.Yeah I just noticed that and deleted my post
Evilgrin 72
Distributor of Pain
Well, if you morons would stop quoting the posts that quote it, we wouldn't have this problem.Especially when its quoted more than once.the worst is when people quote a post you deleted so it lives on anyway.Yeah I just noticed that and deleted my post
Judge Smails
Footballguy
Congrats Neil. Hope you don't get too big for the Judge to get a table 1st week of October!
tipsy mcstagger
Footballguy
Bigboy10182000
Footballguy
Please bump this closer to the date of the show please!
The_Man
Footballguy
Bob Sacamano
Footballguy
150k, eh? What are business loans going for these days? LIBOR +3 pretty standard? There are always FBG looking for decent return on their money.
1. Set up FFA LLC
2. 15 shares at $10k per @ some discount to bank rate but sufficient to supply desirable return to investors
3. ?
4. Profit
1. Set up FFA LLC
2. 15 shares at $10k per @ some discount to bank rate but sufficient to supply desirable return to investors
3. ?
4. Profit
Captain Quinoa
Footballguy
tipsy mcstagger
Footballguy
friday....peak lunch hour.....two customers in building at moment. rain is the suck.
NCCommish
Footballguy
Well if it makes you feel any better every time someone tells me they are going to NO I tell them to be sure to visit your place.
MikeIke
Footballguy
Major
Footballguy
Days like this is when I recommend my restaurant friends sending out tweets/fb updates offering specials to their loyal followers. Good luck Tipsy!
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tipsy mcstagger
Footballguy
I post daily anyway....it does help. But when its raining like the bejesus outside than it doesn't matter what i do. It will balance out....always does.
MikeIke
Footballguy
BumpTipsy - I find it interesting that both you and Chris Lilly have your pork shoulder in this article. Have you ever tasted his, and if so how does yours stack up against his? I've had his once and it's amazing, well deserving of the championships it's earned.yep. this has surpassed my wildest dreams so far. the amount of press i've gotten isn't fair....but i'll take it.
now....back to another 18 hour day
tipsy mcstagger
Footballguy
sorry...missed that. Haven't had his...mine is really still a work in progress and completely unproven on the competition circuit. I have made a few like my recipe but normally don't go through all that trouble for what I've found to be marginal returns here at the restaurant. The pork shoulder is fairly idiot proof regardless of how you do it.BumpTipsy - I find it interesting that both you and Chris Lilly have your pork shoulder in this article. Have you ever tasted his, and if so how does yours stack up against his? I've had his once and it's amazing, well deserving of the championships it's earned.yep. this has surpassed my wildest dreams so far. the amount of press i've gotten isn't fair....but i'll take it.
now....back to another 18 hour day
Your using shoulders rather than butts for the restaurant?sorry...missed that. Haven't had his...mine is really still a work in progress and completely unproven on the competition circuit. I have made a few like my recipe but normally don't go through all that trouble for what I've found to be marginal returns here at the restaurant. The pork shoulder is fairly idiot proof regardless of how you do it.BumpTipsy - I find it interesting that both you and Chris Lilly have your pork shoulder in this article. Have you ever tasted his, and if so how does yours stack up against his? I've had his once and it's amazing, well deserving of the championships it's earned.yep. this has surpassed my wildest dreams so far. the amount of press i've gotten isn't fair....but i'll take it.
now....back to another 18 hour day
tipsy mcstagger
Footballguy
the butt is part of the shoulder...it has the blade still in and that is what I use. most shoulders per say are boneless. its semantics though...its all the same type of meatYour using shoulders rather than butts for the restaurant?sorry...missed that. Haven't had his...mine is really still a work in progress and completely unproven on the competition circuit. I have made a few like my recipe but normally don't go through all that trouble for what I've found to be marginal returns here at the restaurant. The pork shoulder is fairly idiot proof regardless of how you do it.BumpTipsy - I find it interesting that both you and Chris Lilly have your pork shoulder in this article. Have you ever tasted his, and if so how does yours stack up against his? I've had his once and it's amazing, well deserving of the championships it's earned.yep. this has surpassed my wildest dreams so far. the amount of press i've gotten isn't fair....but i'll take it.
now....back to another 18 hour day
Oh you meant whole shoulder and not picnic, go it.the butt is part of the shoulder...it has the blade still in and that is what I use. most shoulders per say are boneless. its semantics though...its all the same type of meatYour using shoulders rather than butts for the restaurant?sorry...missed that. Haven't had his...mine is really still a work in progress and completely unproven on the competition circuit. I have made a few like my recipe but normally don't go through all that trouble for what I've found to be marginal returns here at the restaurant. The pork shoulder is fairly idiot proof regardless of how you do it.BumpTipsy - I find it interesting that both you and Chris Lilly have your pork shoulder in this article. Have you ever tasted his, and if so how does yours stack up against his? I've had his once and it's amazing, well deserving of the championships it's earned.yep. this has surpassed my wildest dreams so far. the amount of press i've gotten isn't fair....but i'll take it.
now....back to another 18 hour day
tipsy mcstagger
Footballguy
fathers day is the new # 3 of the year. holy crap that was intense. just fed 400+ today.
kutta
Footballguy
Very nice! Pretty cool that all those dads chose your place to eat at on Father's Day.
tipsy mcstagger
Footballguy
http://www.wwltv.com/food/napoleons-lists/Napoleon-NOs-best-jambalaya-in-2014-261575971.html?gallery=y&img=4&c=y
one of the best jambalayas in town....oh yeah!!!
one of the best jambalayas in town....oh yeah!!!
![[icon]](/data/avatars/m/5/5167.jpg?1660313464){kind=avatar}
[icon]
Insoxicated
kutta
Footballguy
That would be pretty cool in any other town. But in NO, it's freaking awesome!
tipsy mcstagger
Footballguy
yep. i don't want to get a big head....but having a dish like jambalaya known as one of the best here in NOLA is pretty awesome. Most people visiting here only think we eat jambalaya and gumbo everyday.
NCCommish
Footballguy
tipsy mcstagger
Footballguy
I am closing Monday & Tuesdays again....like I started with.
They were break even at best, and quite frankly I need the days off to tend to my life outside of here and give me more days to run the biz rather than be run by it.
I'm rather excited to be in this position. I never wanted 7 days but I had to try anything during the last year to keep us rolling.
Also starting to consider (again) running a late night menu to take advantage of a snack-less bar across the street.
Sandwiches
Burgers (with local beef & lamb ones too)
Nachos
Tacos
etc.... Have my bbq around but not as plates. Chopped brisket sandwich is really good reheated on grill a little. This could also help our continued selling out issues which seem to be pissing more folks off and killing any chance of doing after 8 business the more it happens.
They were break even at best, and quite frankly I need the days off to tend to my life outside of here and give me more days to run the biz rather than be run by it.
I'm rather excited to be in this position. I never wanted 7 days but I had to try anything during the last year to keep us rolling.
Also starting to consider (again) running a late night menu to take advantage of a snack-less bar across the street.
Sandwiches
Burgers (with local beef & lamb ones too)
Nachos
Tacos
etc.... Have my bbq around but not as plates. Chopped brisket sandwich is really good reheated on grill a little. This could also help our continued selling out issues which seem to be pissing more folks off and killing any chance of doing after 8 business the more it happens.
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