"Edwin Pawlowski" > wrote:
> > wrote in message
>
> >I live in upstate NY. No good BBQ joints anywhere.
> >
> > 1. Can someone provide gotchas related to opening a small BBQ joint?(I
> > don't want to open a franchise related place).
>
> Sure, not enough people in the area to support one. Probably less than
> 1% know what real bbq is. We had a mediocre one in my town, population
> 10,000 and surrounding towns of another 15,000 and it barely made it for
> a couple of years. Finally closed in December.
>
> > 2. Where is the best place in USA to order a wood smoker?
>
> Sitting at your desk in your office.
> >
> > 3. Why don't famous places like Arthur Bryant's expand in the East?
> > Should be a no-brainer in theory.
>
> Sure, not enough people in the area to support one. Probably less than
> 1% know what real bbq is.
>
> >
> > 4. How much should a decent pit master make?(I want to recruit one from
> > the West).
>
> I'd do it for you for 100k, but it would have to be up front or in an
> escrow account. Too many restaurants fold after a few months.
>
> Truth is, I rarely ate at the bbq place in town, or any other others in
> the east. Why? Because none make the food as good as I can at home. If
> it does not meet my standards, I'm not buying it. Here in New England to
> worst of places make a decent chowder and I often order it when out. .
> Very few bbq places make it big because people just don't care about it.
> The care about chowder and fish 'n' chips.

I hope you're listening AND paying attention, Nat. None of the posts that
I've seen in response to your question have been intended to turn you off,
only to make you think. Call it tough love. Ponder well, Grasshopper!

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/


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