Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Dave Bugg
 
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Default A grand opening time frame

There has been a few inquiries about the opening of my joint. Here's the
update:

Right now, things are very close to converging -- which is a great thing,
progress wise.

1. The Wenatchee planning department is within days of completing the permit
application. The engineering, quality assurance, land use, utilities, fire
dept. and a few other sections have all signed off on the plan. I had to
adjust some final landscape design specifications for front of store parking
today, and that should be just about it. I am crossing my fingers that the
approval will occur by early next week.

2. The property appraisals are finally complete on both the lots and
building that the loan will purchase, as well as on my residence. This means
that the bank is now able to draw up the papers for the contract by early
next week. The initial appraisals were about $20,000.00 below what was
expected. So I had to scramble to come up with $20,000.00 additional
collateral. My mom -- praise God for moms like her -- decided to let the
bank temporarily attach one of her CDs until the building is open and a new
appraisal can be done. Problem solved. Another of our family friends
decided that they wanted to liquidate $20,000.00 worth of stock holdings --
since they figure the return on that investment would be much better than
the market -- and make it available to me if it is needed. This offer came
out of the blue, and was totally unexpected. I told them to keep their
assets where they are right now, and if needed later on, we'll develop a
contract for the funds.

Right now, it is a week for week trade: If the money is available to be
used by next week, than we will be opening the second or third week of
September. For every week that passes after that, before the money is
available, is one week later for opening. Sooooo, I'm keeping my fingers
crossed.

Let me say before I go on, lest anyone thinks I am in a complaining mode,
that I am enjoying myself tremendously. Although waiting for agencies and
banks to finish slogging along is a test of patience, this process of
creating and building a business is terribly invigorating and fun. At this
point, there is a lot of behind the scenes work going on to get the
infrastructure of my bbq joint ready for opening.

I have been doing price-point comparisons with a variety of distributors and
vendors. The number of meetings I've had, in which vendors have their noses
stuck so far up your butt ya wonder how they can breathe, is fascinating.
Each one promises something a bit different incentive-wise, but it is an
exercise in persistence to actually get them to reveal prices on products
prior to submitting an application for an account.

I have worked up an inventory list on Excel of all the items that I need for
my store, and the quantities that I want them in. Everything from meat to
spices to bleach is listed. It is funny to watch the faces of the vendors
when, at the beginning of a meeting, I hand them my list and say " Here's
what I need, when we're done meeting please fill out your cost for each item
and send it back to me".

I keep a separate column for each vendor, so I can see exactly how the
prices compare and who I'll be getting which item from. Of course, the
price for everything is volatile, and so updates will be on-going. Some
vendors keep internet sites updated with current prices, others only release
prices to their local salesperson whom you then have to contact.

What I try to do is to develop a good rapport with each vendor and
salesperson. It is apparent that they are a great resources for various
issues that can make the restaurant business more difficult than it needs to
be, and also less profitable. An example: you have a heavy, unexpected
demand on ribs because you are asked to cater a large business luncheon at
the last minute. A sales rep that likes you, and has been treated fairly,
can bust his hump to fill the sudden order.

Well, so much for now. I bet I'll have a better feeling for the timeline for
opening by early next week. I'll keep you all posted.
Dave


  #2 (permalink)   Report Post  
DL
 
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Default A grand opening time frame

On Tue, 15 Jun 2004 15:54:14 -0700, "Dave Bugg"
<deebuggatcharterdotnet> wrote:

>What I try to do is to develop a good rapport with each vendor and
>salesperson. It is apparent that they are a great resources for various
>issues that can make the restaurant business more difficult than it needs to
>be, and also less profitable. An example: you have a heavy, unexpected
>demand on ribs because you are asked to cater a large business luncheon at
>the last minute. A sales rep that likes you, and has been treated fairly,
>can bust his hump to fill the sudden order.


I used to own a deli and bakery place and found that it was really
best to go with one vendor as much as possible. That salesman will
take care of you better and you save a ton of time ordering. Some
stuff such as bread will come from Sniders or Wonder but FSA, Rykoff,
or others of that ilk will take care of you if you get a cool
salesman. I foudn the salesman would bring stuff by himself if I ran
out of something. I also found that buying the bag in a boxes of Coke
products were waaay cheaper through FSA than through the local Coke
distributor. This was interesting for at that time the distributor
was a ******* who wouldn't deal and told customers they could take it
or leaveit but if they didn't buy from him they might have long waits
for service on the machines. When that happened (within a week of
these guys taking over the Coke distributorship) I switched to RC in a
flash. When the *******s lost the Coke franchise I went back.

Shopping around, going to CostCo, all that kind of stuff seems to make
fiscal sense up front but, when you get tired and busy, it becomes
worth it to spend more for delivery.

JUst my experience.


- -

DL

http://www.geocities.com/dicklong14_ca/fanclub.htm

>> Evidently your buddy Cedeño is a *******.
>>

>
>First of all, Cedeño is not my buddy.


::::::::::::::::


Halter Sucks!
  #3 (permalink)   Report Post  
Dave Bugg
 
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Default A grand opening time frame

DL wrote:

> Shopping around, going to CostCo, all that kind of stuff seems to make
> fiscal sense up front but, when you get tired and busy, it becomes
> worth it to spend more for delivery.
>
> JUst my experience.


I appreciate that insight, DL. Perhaps the best course of action is to look
at the quality of the overall service along with the best average total
price for all items, and develop that business relationship.


  #4 (permalink)   Report Post  
DL
 
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Default A grand opening time frame

On Tue, 15 Jun 2004 16:13:01 -0700, "Dave Bugg"
<deebuggatcharterdotnet> wrote:

>DL wrote:
>
>> Shopping around, going to CostCo, all that kind of stuff seems to make
>> fiscal sense up front but, when you get tired and busy, it becomes
>> worth it to spend more for delivery.
>>
>> JUst my experience.

>
>I appreciate that insight, DL. Perhaps the best course of action is to look
>at the quality of the overall service along with the best average total
>price for all items, and develop that business relationship.
>


I found that one really has to balance one's own time versus the money
you can save. When I started (my place was open M-F from 7am to
3:30pm) I would go to CostCo every Saturday and stiock up on all kinds
of stuff as I could save 1/3 of a cent per cup, things like that. As
I got further into it I wanted that time back so I started paying for
delivery.

Of course five years later the landlord cancelled the lease in a
really nasty ploy (the property manager owned the other restaurant in
the building so when I came up for renewal I was not renewed, dirty
stuff) and I couldn't find a decent place to move to, seeing as it was
not a destination place so I needed a captive audience like an office
building, I closed. I swore that if I ever went into business again
it would be in a building which I owned or was buying. No more leases
as I found that commercial leases are often not guaranteed renewable.

Interestingly, after I was out it came to light that the property
company owned this other restaurant for several years, although they
had someone running it who claimed he was the owner. All in all a
dirty thing but what can ya do. Looked into legal options and these
guys made it clear they would make thigns incredibly expensive if we
tried that so I went away. I'm glad to see you are buying the
building. As I am in LIberty Lake, WA, I shall have to try to get by
that way on one of my infrequent trips across the state.

PS - The prices look a bit low to me also. I think the Longhorn here
(and they are on the coast, check their website) charges more than
that for their stuff. The Chicken n' More place in downtown Spokane
is a bit more also and it is a great hole in the wall spot with great
food.


- -

DL

http://www.geocities.com/dicklong14_ca/fanclub.htm

>> Evidently your buddy Cedeño is a *******.
>>

>
>First of all, Cedeño is not my buddy.


::::::::::::::::


Halter Sucks!
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Dave Bugg
 
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Default A grand opening time frame

DL wrote:

> PS - The prices look a bit low to me also. I think the Longhorn here
> (and they are on the coast, check their website) charges more than
> that for their stuff. The Chicken n' More place in downtown Spokane
> is a bit more also and it is a great hole in the wall spot with great
> food.


From what I heard from Dave Hoff at Ole Hickory, Chicken n' More lost their
lease due to redevelopment of the building, and so he is opening up
somewhere else in Spokane. He has an Ole Hickory pit on order for delivery
soon. My pit will be delivered when his is.
Dave




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Chef Juke
 
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Default A grand opening time frame

On Tue, 15 Jun 2004 16:13:01 -0700, "Dave Bugg"
<deebuggatcharterdotnet> wrote:

>DL wrote:
>
>> Shopping around, going to CostCo, all that kind of stuff seems to make
>> fiscal sense up front but, when you get tired and busy, it becomes
>> worth it to spend more for delivery.
>>
>> JUst my experience.

>
>I appreciate that insight, DL. Perhaps the best course of action is to look
>at the quality of the overall service along with the best average total
>price for all items, and develop that business relationship.
>



Dave,

I have to second DL's suggestions regarding limiting your vendors if
possible. Try to find some other folks who use the major vendors on
your list and get their feedback on their sales reps. A good rep can
make all the difference and can make up for a few cents per pound more
here and there. What you really want to factor in is how much service
and reliability are worth in the long run vs. a short term savings
(what good is getting your ribs at .15 per pound less if they can't
deliver them when you need them....).



-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com

  #7 (permalink)   Report Post  
Dave Bugg
 
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Default A grand opening time frame

Chef Juke wrote:

> Dave,
>
> I have to second DL's suggestions regarding limiting your vendors if
> possible. Try to find some other folks who use the major vendors on
> your list and get their feedback on their sales reps. A good rep can
> make all the difference and can make up for a few cents per pound more
> here and there. What you really want to factor in is how much service
> and reliability are worth in the long run vs. a short term savings
> (what good is getting your ribs at .15 per pound less if they can't
> deliver them when you need them....).


Can't argue with that :-)
Dave


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Seattlejo
 
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Default A grand opening time frame

Dave Bugg wrote:

> Snip interesting business details >


Thanks Dave! I really am enjoying your posts. The amount of work that
you are clearly putting into this shows how dedicated you are to Q and
your business. Please keep sharing the details, and come September I'll
have to plan a road trip out east. :-)

Seattlejo

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F.G. Whitfurrows
 
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Default A grand opening time frame



Dave Bugg wrote:

>
> What I try to do is to develop a good rapport with each vendor and
> salesperson. It is apparent that they are a great resources for
> various issues that can make the restaurant business more difficult
> than it needs to be, and also less profitable.


Hey Dave,

I know a great knife guy I could hook ya up with.<g>
He'd probably buy food from ya every time he came in, too.

But, then, I wouldn't wanna be pushy. Need any encyclopaedias?

--
Fosco Gamgee Whitfurrows
and his 6" boner

The best minds are not in government. If any were, business would hire them
away.
Ronald Reagan


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Dave Bugg
 
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Default A grand opening time frame

F.G. Whitfurrows wrote:

> But, then, I wouldn't wanna be pushy. Need any encyclopaedias?


:-)


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