I just received word a little while ago, that the SBA has approved the loan
for my BBQ joint, which my bank had submitted. This is it, the biggest
hurdle cleared. I still need to raise about $5000.00 to cover an unexpected
cost -- the city changed the code to require paving of the driveway, which
we will do with a chipseal -- but it wasn't listed as a line item in my
budget. Sigh.

All we are waiting for now is the required appraisal on the property; the
planning review for the building permit; and the health department's
approval of the kitchen plans and equipment. We are estimating a timeline of
about 45 days for that process, THEN construction can begin.

Right now, my garage is jammed with refrigerators and coolers totaling 150
cubic ft of storage; a six burner propane range; an electric deep fryer that
has a built in filter and dumping station (Keating); a 100 pounds per day
ice machine; a bunch of NSF approved wire shelving units; a large #10 / #5
can storage rack; a prep sink; a three compartment sink; a handwashing sink;
and a brand-new WSM which will be the grand-prize of a drawing that will be
held during grand opening (along with a complete cooking session with moi to
get any newbie started doing his own 'Q).

Jill wants her side of the garage back. I told her: 'not as much as I want
to give it back to you, 'cause that means my store will be open'.

Well, I've got a meeting with the landscape designer (the city REQUIRES a
landscaping plan be submitted with the building and site preparation plans,
to be done by a landscape architect or a landscape designer who meets the
city's code for performance. Another $800.00).

Dave

Dave Bugg wrote:
> I just received word a little while ago, that the SBA has approved the loan
> for my BBQ joint, which my bank had submitted. This is it, the biggest
> hurdle cleared. I still need to raise about $5000.00 to cover an unexpected
> cost -- the city changed the code to require paving of the driveway, which
> we will do with a chipseal -- but it wasn't listed as a line item in my
> budget. Sigh.
>
> All we are waiting for now is the required appraisal on the property; the
> planning review for the building permit; and the health department's
> approval of the kitchen plans and equipment. We are estimating a timeline of
> about 45 days for that process, THEN construction can begin.
>
> Right now, my garage is jammed with refrigerators and coolers totaling 150
> cubic ft of storage; a six burner propane range; an electric deep fryer that
> has a built in filter and dumping station (Keating); a 100 pounds per day
> ice machine; a bunch of NSF approved wire shelving units; a large #10 / #5
> can storage rack; a prep sink; a three compartment sink; a handwashing sink;
> and a brand-new WSM which will be the grand-prize of a drawing that will be
> held during grand opening (along with a complete cooking session with moi to
> get any newbie started doing his own 'Q).
>
> Jill wants her side of the garage back. I told her: 'not as much as I want
> to give it back to you, 'cause that means my store will be open'.
>
> Well, I've got a meeting with the landscape designer (the city REQUIRES a
> landscaping plan be submitted with the building and site preparation plans,
> to be done by a landscape architect or a landscape designer who meets the
> city's code for performance. Another $800.00).

Dave,

I really have to commend you for all this "hurry up and wait" stuff
dealing with the gov't. You have the patience of Job. I do wish you
well in clearing out your garage.

If I could be so bold as to suggest you ask your landscape designer to
utilize plants native to your area in the design. Just one of my pet
causes. Here's the website of the Washington Native Plant Society, if
you're interested:

http://www.wnps.org/

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>

Dave Bugg wrote:

> I just received word a little while ago, that the SBA has approved the loan

....

Dave,

It's really great to watch a BBQ joint develop before my eyes.
Thanks for posting, please keep it up.

Keep a journal. It would make a great book.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Nathan Lau wrote:

> If I could be so bold as to suggest you ask your landscape designer to
> utilize plants native to your area in the design. Just one of my pet
> causes. Here's the website of the Washington Native Plant Society, if
> you're interested:

Thanks, Nathan. We are doing a lot of xeroscaping, but we will also be
using non-natives to add ambiance, such as maple trees for shade. The city
REQUIRES a significant amount of grassy area based on the amount of square
footage your lot size is.

On 14-May-2004, "Dave Bugg" <deebuggatcharterdotnet> wrote:
<snip>
> Well, I've got a meeting with the landscape designer (the city REQUIRES a
> landscaping plan be submitted with the building and site preparation
> plans,
> to be done by a landscape architect or a landscape designer who meets the
> city's code for performance. Another $800.00).

Hang in there Dave. About all I can say is "Holy shit the crap you have to
go
through to get into business." I guess I won't make your opening. My truck
would consume some $1425 in fuel for the round trip guessing at 3000 mi
one way. I suppose I could fly a little cheaper.
--
M&M ("When You're Over The Hill You Pick Up Speed")

Where is this place? If I recall correctly, it's in Wenatchee, but
where? And what's it going to be called?

Gavin wrote:

> Where is this place? If I recall correctly, it's in Wenatchee, but
> where? And what's it going to be called?

Who are you talking to and to what are you responding? It's a good idea
to cite at least the part of a post to which you're replying. Not
everyone has seen the OP and need the point of reference in order to
understand your comments.

--
Stan

Gavin wrote:

> Where is this place? If I recall correctly, it's in Wenatchee, but
> where? And what's it going to be called?

Hi, Gavin. The address will be 1010 Crescent St. Wenatchee WA 98801. For
those familiar with Wenatchee... for all you frequent tourists :-) ... it is
across from Staples and the Locomotive Park.

Gavin wrote:
> Where is this place? If I recall correctly, it's in Wenatchee, but
> where? And what's it going to be called?

Oh, and it's called Dave's Pit-Smoked Bar-B-Que.

"Dave Bugg" <deebuggatcharterdotnet> wrote in message

> Gavin wrote:
>> Where is this place? If I recall correctly, it's in Wenatchee, but
>> where? And what's it going to be called?
>
> Oh, and it's called Dave's Pit-Smoked Bar-B-Que.

Good thing you didn't choose "Pit-Smoked Buggs". What's the timeline on
your opening? Sometime before chains are required on the pass I hope.

JD

"Dave Bugg" <deebuggatcharterdotnet> wrote

>a brand-new WSM which will be the grand-prize of a drawing that will be
> held during grand opening (along with a complete cooking session with moi
to
> get any newbie started doing his own 'Q).
>

Could ya rig that contest in my favor, there, Dave? I'll even stick around
for the cookin' lesson if it'll make ya happy.<g>

--
Fosco Gamgee Whitfurrows
and his 6" boner

On Fri, 14 May 2004 14:16:55 -0700, "Dave Bugg"
<deebuggatcharterdotnet> wrote:

>I just received word a little while ago, that the SBA has approved the loan
>for my BBQ joint, which my bank had submitted. This is it, the biggest
>hurdle cleared. I still need to raise about $5000.00 to cover an unexpected
>cost -- the city changed the code to require paving of the driveway, which
>we will do with a chipseal -- but it wasn't listed as a line item in my
>budget. Sigh.
>
>All we are waiting for now is the required appraisal on the property; the
>planning review for the building permit; and the health department's
>approval of the kitchen plans and equipment. We are estimating a timeline of
>about 45 days for that process, THEN construction can begin.
>
>Right now, my garage is jammed with refrigerators and coolers totaling 150
>cubic ft of storage; a six burner propane range; an electric deep fryer that
>has a built in filter and dumping station (Keating); a 100 pounds per day
>ice machine; a bunch of NSF approved wire shelving units; a large #10 / #5
>can storage rack; a prep sink; a three compartment sink; a handwashing sink;
>and a brand-new WSM which will be the grand-prize of a drawing that will be
>held during grand opening (along with a complete cooking session with moi to
>get any newbie started doing his own 'Q).
>
>Jill wants her side of the garage back. I told her: 'not as much as I want
>to give it back to you, 'cause that means my store will be open'.
>
>Well, I've got a meeting with the landscape designer (the city REQUIRES a
>landscaping plan be submitted with the building and site preparation plans,
>to be done by a landscape architect or a landscape designer who meets the
>city's code for performance. Another $800.00).
>
>Dave
>

Great news Dave. I wish you all the best in your new venture.


Always do right- this will gratify some and astonish the rest.

Mark Twain (1835-1910)

On Sat, 15 May 2004 13:17:14 -0700, "Dave Bugg"
<deebuggatcharterdotnet> wrote:

>Gavin wrote:
>> Where is this place? If I recall correctly, it's in Wenatchee, but
>> where? And what's it going to be called?
>
>Oh, and it's called Dave's Pit-Smoked Bar-B-Que.
>
'Dave's Pit' would have done job nicely too, I suppose.
What's your current ETA, Dave?

Harry

Harry Demidavicius wrote:

> 'Dave's Pit' would have done job nicely too, I suppose.
> What's your current ETA, Dave?

I'll bet it'll be commonly refered to as "Dave's" after a while. I am
desperately hoping that the ETA will fall between 8/1 and 9/1.
Dave

"Dave Bugg" <deebuggatcharterdotnet> wrote:
> Harry Demidavicius wrote:
>
> > 'Dave's Pit' would have done job nicely too, I suppose.
> > What's your current ETA, Dave?
>
> I'll bet it'll be commonly refered to as "Dave's" after a while. I am
> desperately hoping that the ETA will fall between 8/1 and 9/1.
>
Dave, keep us informed and tighten up that date as ya get closer. I wanna
time my return from Thailand ta make it ta the Grand Opening! Hell, I don't
even know when I'm leaving LA yet!

--
Intuitive insights from Nick, Retired in the San Fernando Valley
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"
If you can read this, thank a teacher.
If you can read it in English, THANK A VETERAN!

wrote:
> Dave, keep us informed and tighten up that date as ya get closer. I
> wanna time my return from Thailand ta make it ta the Grand Opening!
> Hell, I don't even know when I'm leaving LA yet!

I will. As soon as the building permits are in my hot, little hands, I will
should be able to get a good timeline for opening. It'll be great to have
you here!!
Dave

On Fri, 14 May 2004 14:16:55 -0700, "Dave Bugg"
<deebuggatcharterdotnet> wrote:

>I just received word a little while ago, that the SBA has approved the loan
>for my BBQ joint, which my bank had submitted. This is it, the biggest
>hurdle cleared. I still need to raise about $5000.00 to cover an unexpected
>cost -- the city changed the code to require paving of the driveway, which
>we will do with a chipseal -- but it wasn't listed as a line item in my
>budget. Sigh.
>
>All we are waiting for now is the required appraisal on the property; the
>planning review for the building permit; and the health department's
>approval of the kitchen plans and equipment. We are estimating a timeline of
>about 45 days for that process, THEN construction can begin.
>
>Right now, my garage is jammed with refrigerators and coolers totaling 150
>cubic ft of storage; a six burner propane range; an electric deep fryer that
>has a built in filter and dumping station (Keating); a 100 pounds per day
>ice machine; a bunch of NSF approved wire shelving units; a large #10 / #5
>can storage rack; a prep sink; a three compartment sink; a handwashing sink;
>and a brand-new WSM which will be the grand-prize of a drawing that will be
>held during grand opening (along with a complete cooking session with moi to
>get any newbie started doing his own 'Q).
>
>Jill wants her side of the garage back. I told her: 'not as much as I want
>to give it back to you, 'cause that means my store will be open'.
>
>Well, I've got a meeting with the landscape designer (the city REQUIRES a
>landscaping plan be submitted with the building and site preparation plans,
>to be done by a landscape architect or a landscape designer who meets the
>city's code for performance. Another $800.00).
>
>Dave
>

Great News, indeed!

Took a few days off and went camping at the coast or I woulda replied
sooner.

I know that the neat and nifty little summary posts to AFB probably
don't come NEAR indicating all of the work, both physical & mental
that is going into your endeavor....

I have to take one more Biz trip to Austin sometime in June, but as
soon as I have that scheduled I'll be figuring out when I can come up
and pay you a visit. Just found out that a gal at my work is from
Wenatchee and from her descriptions it sure sounds like....
like....
Um, well never mind about her, she's OBVIOUSLY a disgruntled
Ex-Wenatcheeian and her opinion shouldn't be paid too much attention.

ANYWAY, keep up the good work and keep us in the loop.



-Chef Juke
http://www.chefjuke.com
"Everybody Eats when they come to MY house!"

(Remove the CAPS from the return address when sending email replies)

Chef Juke wrote:

> Great News, indeed!
>
> Took a few days off and went camping at the coast or I woulda replied
> sooner.
>
> I know that the neat and nifty little summary posts to AFB probably
> don't come NEAR indicating all of the work, both physical & mental
> that is going into your endeavor....
>
> I have to take one more Biz trip to Austin sometime in June, but as
> soon as I have that scheduled I'll be figuring out when I can come up
> and pay you a visit. Just found out that a gal at my work is from
> Wenatchee and from her descriptions it sure sounds like....
> like....
> Um, well never mind about her, she's OBVIOUSLY a disgruntled
> Ex-Wenatcheeian and her opinion shouldn't be paid too much attention.
>
> ANYWAY, keep up the good work and keep us in the loop.

Thanks, Pat. I'll be looking forward to getting together. Right now I'm busy
obsessing with details on the site preparation and scheduling, but I will
definitely be seeking help regarding the kitchen.
Dave

On 17 May 2004 03:00:24 GMT, wrote:

>"Dave Bugg" <deebuggatcharterdotnet> wrote:
>> Harry Demidavicius wrote:
>>
>> > 'Dave's Pit' would have done job nicely too, I suppose.
>> > What's your current ETA, Dave?
>>
>> I'll bet it'll be commonly refered to as "Dave's" after a while. I am
>> desperately hoping that the ETA will fall between 8/1 and 9/1.
>>
>Dave, keep us informed and tighten up that date as ya get closer. I wanna
>time my return from Thailand ta make it ta the Grand Opening! Hell, I don't
>even know when I'm leaving LA yet!

Yeah and we're off to Quebec to see 'the Colours' and the famdamily
in mid-September, eh. {providing the People's Airline is still doing
its 'up-up-and-away' thing by then}.

Harry

"Dave Bugg" <deebuggatcharterdotnet> wrote in message >...
> I just received word a little while ago, that the SBA has approved the loan
> for my BBQ joint, which my bank had submitted. This is it, the biggest
> hurdle cleared. I still need to raise about $5000.00 to cover an unexpected
> cost -- the city changed the code to require paving of the driveway, which
> we will do with a chipseal -- but it wasn't listed as a line item in my
> budget. Sigh.
>
> All we are waiting for now is the required appraisal on the property; the
> planning review for the building permit; and the health department's
> approval of the kitchen plans and equipment. We are estimating a timeline of
> about 45 days for that process, THEN construction can begin.

Dave-

Great news! We're with you in spirit. Thanks for keeping us updated.
I wonder if Food TV would want to do a reality series based on your resturant?

Rob

Rob wrote:

> Great news! We're with you in spirit. Thanks for keeping us updated.
> I wonder if Food TV would want to do a reality series based on your
> resturant?

I'm willing. :-) So you guys get busy and email Food Network!!.

Dave