Consultant needed

Get in touch with Fast Eddy via forum PM or via Cookshack. He'd probably be your best bet in steering you to the right people.

It's not so much about Smokers/BBQ, but rather sound business sense. While a consultant MIGHT be helpful, better you review some of the past posts on this site and start compiling your business plan.

You might seek out advice from groups that promote new small business, Chamber of Commerce, Business School, etc. You can glean a wealth of knowledge.

We've been working on opening a place for a year, running 6 months behind, BUT there is light at the end of tunnel. Soft opening Jan 13.

PM me and we can discuss off line.

There are numerous threads on this topic in this forum.

Good luck.

Thanks for the thoughts. Starting and running a generic business is not the problem - I'm looking for advice on how to maximize pit efficiency, thinking about what meats and sides to cook in relation to margin,minimizing waste, etc.. I'd like to reduce the number of lessons learned on the job if possible

You don't say where you are at. I can help and I'm sure others will jump in too. You can email direct if you want, my email is in my profile (I don't post it direct) and I have consulted with a few restaurants.

Key is knowing your exact costs. Food Costs, Labor Costs, Loss/water and overhead.

Do you have a written/completed business plan?