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re: Unleaded BBQ
Posted on 4/6/24 at 3:40 pm to GeauxTigers0107
Posted on 4/6/24 at 3:40 pm to GeauxTigers0107
quote:
If you are going to do brisket you either have to run out, or do it poorly. Or use Gonzo's method and only cook what's ordered
This sounds easy, but if you are just getting started and can’t reasonably predict demand or have enough pre-orders, which most new places have issues with, this is where the difficulty arises for inventory management.
1
Posted on 4/6/24 at 4:12 pm to JTBrett
Well sure. It's a slow-build process. Taking preorders will obviously help but I would imagine if you're going to open a bbq joint, you already have a core group of clientele that you've catered for or whatever that you can depend on. It's not easy and why I stick to catering.
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