I am thinking of being a partner in a small local diner where I live in Florida.
I would be the BBQ Supplier of the finished product; mostly pulled pork and chopped chicken with maybe a brisket special two weeks out of the month.
Here are the facts:
Owner and his partner have been in the restauraunt business 30+ years. It is a small Diner style with capacity of about 40 chairs.
It is in the Historic District on a main highway A1A.
They do not yet have an outside enclosed cooking area that is legal (they plan on building a small one if we agree on a business deal.
Their Pulled Pork special that is not on the main menu is cooked on a small Weber Grill and it is not legal to serve it to the public.
They would supply the pork, chicken, and brisket for me to prepare.
I would provide the Smoker, wood, spices and the prep work on the meat(finished product) at the start up phase.
I am still using the original smokeshack 50 that I bought in 2004. Still smoking after all these years. I would provide an allowance for start up advertising of the BBQ venture.
I was a Meat Dept. Manager at Winn-Dixie for seven years, so I know my meats. Restarant Supervisor at Taco Bell for two years, so i have a general knowledge of how the business works.
I am the owner of an award winning BBQ Sauce Company that has won major awards in Texas.
What are some suggestions, ideas, questions that I need to know about? any help would be greatly appreciated.
Beach
www.eightflagssauceco.com
http://www.urbanspoon.com/r/44...ner-Fernandina-Beach
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