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6 replies

Can this restaurant be saved?

FM Former Member
A BBQ place opened up near me. I always thought it was a "pretty good" location, and just the right size.... about 35 seats.

In the beginning, when it first opened up around 7 months, the food was pretty bad. But as time went on, the place made much better food. After 7 months the place went out of business. By that time the food w as pretty good.

What the place NEVER had, was a good bunch of people running it. It seemed like everybody who worked there was ALWAYS angry or at least , distracted. They did not know how to enjoy their business or their customers.

Also, the place was flat out BORING. The whole dining area was painted white. Nothing really on the walls, really, except for a few newspaper articles about when the place opened up. There was no music to speak of. They had a boom box mounted on the wall, byt it was always turned down so low that you could never hear it.

Oh, and all the seats were just picnic tables.... that were never in very good shape to begin with.

I still think the place has TONS of potential for the right owners. Good location, plenty of parking.....

Think this place could be saved with some TLC? And good owners?
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FM Former Member
quote:
Originally posted by RibDog:
My only thought is that you would be fighting a headwind going into the same location with another BBQ concept. It doesn't matter that you might make the best q on the planet, the memories will still be there.

Just my thought.



I sort of agree.... except that I'm not thinking he failed because of the quality of his food. It was an unfriendly place to go to. Even though I liked the food by the 4th or 5th month, I was always questioning why I would support this guy's effort at having a restaurant. The only reason I could come up with was because it was the only local BBQ place.

I just don't think he cared enough about people to be a restuaranteer.

I already own a part time DJ business so my personality is to be friendly and one that tries to make people have a good time. For sure, this guy did not do that.
FM Former Member
From a consumers perspective. When I see new restaurants in the place of old, we remember the old one (especially if it had a bad reputation) and I think that would be compounded by the fact if you cooked the same type of food.

And what you can't know for sure, was why they closed? Food, atmosphere, type of food. You can guess, but you don't know exactly.

In the end the decision is yours, and if you've got a vision and the DRIVE, I say go for it.
FM Former Member
Very interesting opinions. I'm about to open in a bbq joint that went OOB and I'm gonna do BBQ.

I think you have to do some great marketing and let the world know that it's a whole new crew and a new experience for them. I'm opening first as a catering company and then in a few months as a restautrant. Only seats 17. But you gotta reach out to the community. Show up and vend at community events, local Farmers Markets, Cinco De Mayo, Fairs, Picnics etc. Do some charity work. Anything that will get people to try your Q. Damn The Torpedos!

Frank
Roaring Fork BBQ

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