I would like to thank all that replied in this thread.

quote:

Originally posted by Papa Deuce:
Looks like I'm going to be laid off in July 2009. My wife has told me to follow my passion and finally open a BBQ Joint / Premium Spice Shop.

I want to focus on takeout but still have maybe 10 - 12 Tables. The spice part will require 800 - 900 SF of space.

That part aside, I have no idea how to figure out what to budget for a kitchen. I do think I will be using one of the larger Cookshack units.

If any of you have started a BBQ joint similar in size to what I am thinking, can you share what you learned while getting ready for opening your place?

BTW, I do realize prices may be drastically different based on locale. But at least I can start planning, and I hope to be ready by mid 2009..
Thanks.

papa, i have owned several bbq rest. over the years, i start them from scratch and run them for a few years 3-4. and sell them for a huge profit...all in colorado. i will start another in colo. next summer......i read what one person said about the total cost of opening a new rest. and i think it is way off base. i use the KISS method [keep it simple stupid]. DON'T get deep in debt! i can open a rest in a summer tourism town [colo.] with a budget of $25,000.00 and work it myself with one person for counter help and in 100 days of business, i can make 40-50k in PROFIT! also you must have a market thats not cramed with the same type of rest. my last rest i sold for 500% of what i had invested in that business...............so good luck and KISS!

wow this post is the best. thank you all for your info.