It has been an exciting, exhausting, surprising, and life-changing two
weeks.

First, I have to say thank to all who have sent e-mail messages and
well-wishes through the newsgroup. There is no way that I have time to
answer each individual message. But I thank you all; you are a wonderful
group of friends.

For those who attended the grand-opening, I was so very touched by the
generosity of your time and friendship. I had a wonderful time getting to
know the folks behind the signature lines. Believe me, everyone that came
is a stellar person that you all would be glad to know. I wish that I had
had more time with each of you. Yes, even those in that special place that
only booze can take you :-). Big Jim and Chef Juke helped keep things
on-track for the huge number of customers that showed up for the grand
opening.

The days are long, and the customer list is growing daily. I anticipate
that we will be averaging about $1800.00 per day in sales per day as things
begin settling down to normal. That is more than three times my initial
projections for the first six months. We have had to add additional staff
and they are terrific. I had to fire one -- Ben -- who turned out to be a
schmoozer/know-it-all/ general, all-around-irritating little s***. He
decided he was too good for kitchen clean-up..... I decided Dave's
Pit-Smoked Bar-B-Que was too good for him.

We have made several adjustments to everything from menu items to kitchen
layout. Chef, you'll be happy to know that we have a expeditor/ food
assembly set-up that is fast, efficient and safe.

We have developed a large and loyal following already. I have enjoyed
getting to know my customers, and I love welcoming the many new guests that
walk through the door each day. I just wish I could spent far more time
doing it rather than be in the kitchen.

The barbecue is wonderful. I hesitate to toot my own horn, but I marvel at
what comes out of that Ole Hickory. I've been able to meet the demand, but
I am amazed that production 'Q comes so close to what I produce at home.
Tonight I have 22 butts and 16 briskets going for the full day tomorrow. In
the morning I'll add 22 racks of ribs and 16 chickens for the lunch and
afternoon crowd. At 1:30 pm, I'll put on another 20 racks and 20 chickens
for the dinner crowd.

Trust me when I say to those who are dreaming of opening a 'Q joint: What
you imagine it will be like, is as different as apples and aardvarks from
reality. Planning and building the joint has little relation to running a
restaurant. I am enjoying it, but it has taken tremendous adaptation and
determination to make this new role work and become a success. It will be
some months to come before I feel I will be out of the "newbie" stage.

Big Jim, you da man. Our family and friends love you. I owe you more than I
can say. I call you soon.

Chef Juke, I'm glad you aren't charging me a consulting fee :-) As with
Jim, we all love you up here. You really helped me to iron out the big
rough spots with the kitchen.

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

On Wed, 27 Oct 2004 22:06:21 -0700, "Dave Bugg"
<deebuggatcharterdotnet> wrote:

>It has been an exciting, exhausting, surprising, and life-changing two
>weeks.
>

Whew, glad to hear from you on the list again...I was just about to
post an MIA message hoping that you hadn't gotten so tired that you
fell into the Ole Hickory while loading it up one night.

Glad to hear it's continuing to go well. While you are still likely
to find that the number one thing you underestimated in your
projections was the amount of time you'd spend at the restaurant the
first year, what you will find is that over time, as you work out more
efficiencies and as your clientele settles down into a routine, you
will gradually be able to spend more time doing different things at
the restaurant than you are now (like schmoozing, etc).

It looked like you had a very good point of sale system that gathered
a lot of data. One thing you will want to look at (eventually, not
THIS week) is what kind of reporting over time that it provides.
There are a number of trends that you will want to mark to help plan
for the future. Things such as: What kind of change in business do
you see on or around holidays? (Some holidays will be different than
others..betcha the weekend after thanksgiving might be slow...but then
again, by Saturday, the leftovers might be gone and folks may want BBQ
for their football parties on Sunday...) Things like that will
eventually become important, especially any times you see an
unexpected spike in biz.

You will also start to notice how your biz changes with the weather.
A funny thing I used to notice was that biz seemed to always be slow
the first day of a major weather change. Like the first really warm
day of late spring, or the first rainy & cold day after a long warm
spell. Don't know why, but it seemed to be the case.

BTW, I had a lovely drive back, even with the rain & fog...it had been
dark when I drove out and I was really amazed at the fall in full
swing valleys i passed through on the way back. Took a slight detour
to check out Roslyn (saw the sign right before I was about to pass it
and swerved over to the exit just in time...) I remember a friend of
mine from Washington talking about it back when Northern Exposure was
on TV. Cute little town.

Say, you ever gonna get any real VEGGIES on your menu? I mean, here
you are, with your sign talkin' about REAL SOUTHERN Barbecue and you
don't even have any GREENS! I mean, just a pot of collard greens with
a hamhock or two....

;-)

Keep up the good work, and remember, it will get easier...but it may
happen so slowly that you don't notice it for a while.

Cheers,



-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com

"Dave Bugg" <deebuggatcharterdotnet> wrote in message
...
> It has been an exciting, exhausting, surprising, and life-changing two
> weeks.
> Big Jim, you da man. Our family and friends love you. I owe you more than
I
> can say. I call you soon.
>
> Chef Juke, I'm glad you aren't charging me a consulting fee :-) As with
> Jim, we all love you up here. You really helped me to iron out the big
> rough spots with the kitchen.
>
> --
> Dave
> Dave's Pit-Smoked Bar-B-Que
> http://davebbq.com/
>
>
-- Thanks Dave,
I enjoyed being there, but don't feel like I contributed much. It was
certainly good to get a break from the store<g> and not have to worry about
getting a bunch of folks fed.
I have had time to work on the new portable pit and should have paint on
it today or tomorrow. It is a sweet burning pit. Plan to use it in
Jacksonville Saturday for a tailgate party at the Fla/Ga game (170 Ga fans).
Give my regards to the family and friends and tell that Cathy girl I said
hello.
Welcome to the club my Friend.
Big Jim

www.lazyq.com

"Dave Bugg" <deebuggatcharterdotnet> wrote in message
...
> It has been an exciting, exhausting, surprising, and life-changing two
> weeks.
>
> First, I have to say thank to all who have sent e-mail messages and
> well-wishes through the newsgroup. There is no way that I have time to
> answer each individual message. But I thank you all; you are a wonderful
> group of friends.
>
> For those who attended the grand-opening, I was so very touched by the
> generosity of your time and friendship. I had a wonderful time getting to
> know the folks behind the signature lines. Believe me, everyone that came
> is a stellar person that you all would be glad to know. I wish that I had
> had more time with each of you. Yes, even those in that special place
> that
> only booze can take you :-). Big Jim and Chef Juke helped keep things
> on-track for the huge number of customers that showed up for the grand
> opening.
>
> The days are long, and the customer list is growing daily. I anticipate
> that we will be averaging about $1800.00 per day in sales per day as
> things
> begin settling down to normal. That is more than three times my initial
> projections for the first six months. We have had to add additional staff
> and they are terrific. I had to fire one -- Ben -- who turned out to be a
> schmoozer/know-it-all/ general, all-around-irritating little s***. He
> decided he was too good for kitchen clean-up..... I decided Dave's
> Pit-Smoked Bar-B-Que was too good for him.
>
> We have made several adjustments to everything from menu items to kitchen
> layout. Chef, you'll be happy to know that we have a expeditor/ food
> assembly set-up that is fast, efficient and safe.
>
> We have developed a large and loyal following already. I have enjoyed
> getting to know my customers, and I love welcoming the many new guests
> that
> walk through the door each day. I just wish I could spent far more time
> doing it rather than be in the kitchen.
>
> The barbecue is wonderful. I hesitate to toot my own horn, but I marvel at
> what comes out of that Ole Hickory. I've been able to meet the demand,
> but
> I am amazed that production 'Q comes so close to what I produce at home.
> Tonight I have 22 butts and 16 briskets going for the full day tomorrow.
> In
> the morning I'll add 22 racks of ribs and 16 chickens for the lunch and
> afternoon crowd. At 1:30 pm, I'll put on another 20 racks and 20 chickens
> for the dinner crowd.
>
> Trust me when I say to those who are dreaming of opening a 'Q joint: What
> you imagine it will be like, is as different as apples and aardvarks from
> reality. Planning and building the joint has little relation to running a
> restaurant. I am enjoying it, but it has taken tremendous adaptation and
> determination to make this new role work and become a success. It will be
> some months to come before I feel I will be out of the "newbie" stage.
>
> Big Jim, you da man. Our family and friends love you. I owe you more than
> I
> can say. I call you soon.
>
> Chef Juke, I'm glad you aren't charging me a consulting fee :-) As with
> Jim, we all love you up here. You really helped me to iron out the big
> rough spots with the kitchen.
>
> --
> Dave
> Dave's Pit-Smoked Bar-B-Que
> http://davebbq.com/
>
>
I've lurked from a distance but have really enjoyed watching the steps
involved in creating you new venture. As an architect in a highly regulated
area, I understand first hand the hassels, red tape and general beurcratic
attitudes you must have had to deal with. Well for photos and storeis of the
open and your latest report, it sounds like it was well worth your efforts.
I wish you all the luck in the world and I will be there one day to taste
the Q.

Dave Bugg wrote in alt.food.barbecue

> It has been an exciting, exhausting, surprising, and life-changing two
> weeks.
> Dave
> Dave's Pit-Smoked Bar-B-Que
> http://davebbq.com/
>
>
Congrats Dave, wish I had been able to attend.
Lines out the door can only be a good sign IMHO.
Hope you like the hot sauce I sent ya.
Here's to many a decade of good business.


--
BigDog,
To E-mail me, you know what to do.

Dave Bugg wrote in alt.food.barbecue

> It has been an exciting, exhausting, surprising, and life-changing two
> weeks.
> Dave
> Dave's Pit-Smoked Bar-B-Que
> http://davebbq.com/
>
>
Congrats Dave, wish I had been able to attend.
Lines out the door can only be a good sign IMHO.
Hope you like the hot sauce I sent ya.
Here's to many a decade of good business.


--
BigDog,
To E-mail me, you know what to do.

"Dave Bugg" <deebuggatcharterdotnet> wrote:
> It has been an exciting, exhausting, surprising, and life-changing two
> weeks.
>[]
> Big Jim, you da man. Our family and friends love you. I owe you more
> than I can say. I call you soon.
>
> Chef Juke, I'm glad you aren't charging me a consulting fee :-) As
> with Jim, we all love you up here. You really helped me to iron out the
> big rough spots with the kitchen.

Dave, it's great to hear that all those months of planning and hard work
have led to the restaurateur's dreamland of busting your ass keep up with
customer demand! Prep from early AM, cook and serve all day, clean all
night!

It's also nice to see you acknowledge the invaluable help you got, both
material and virtual. Glad you don't have time to answer all yer e-mails
and such. I'll bet you've been sleeping good! <bg>

--
Intuitive insights from Nick, Retired in the San Fernando Valley
Vote Freedom First . . . but if ya don't vote, don't complain!

How to use FOIA to get Military Records at http://www.stolenvalor.com/

"Dave Bugg" <deebuggatcharterdotnet> wrote:
> It has been an exciting, exhausting, surprising, and life-changing two
> weeks.
>[]
> Big Jim, you da man. Our family and friends love you. I owe you more
> than I can say. I call you soon.
>
> Chef Juke, I'm glad you aren't charging me a consulting fee :-) As
> with Jim, we all love you up here. You really helped me to iron out the
> big rough spots with the kitchen.

Dave, it's great to hear that all those months of planning and hard work
have led to the restaurateur's dreamland of busting your ass keep up with
customer demand! Prep from early AM, cook and serve all day, clean all
night!

It's also nice to see you acknowledge the invaluable help you got, both
material and virtual. Glad you don't have time to answer all yer e-mails
and such. I'll bet you've been sleeping good! <bg>

--
Intuitive insights from Nick, Retired in the San Fernando Valley
Vote Freedom First . . . but if ya don't vote, don't complain!

How to use FOIA to get Military Records at http://www.stolenvalor.com/

Dave Bugg wrote:
> It has been an exciting, exhausting, surprising, and life-changing two
> weeks.
>

<<Snip<<

Good for you, Dave (and family!)

I think it's appropriate that Chef Juke and Big Jim's responses were the first
(at least on *my* news service) to this post.

I *WILL* make it up there one of these days, but you'd better have some BBQ,
*not* like on grand opening day! (I really think it was a Good Omen that you
sold out on opening day)

BOB
who has heard 'stories' about people showing up too late at Big Jim's and
finding all the BBQ is gone

On Thu, 28 Oct 2004 21:36:09 -0400, " BOB" > wrote:

>Dave Bugg wrote:
>> It has been an exciting, exhausting, surprising, and life-changing two
>> weeks.
>>
>
><<Snip<<
>
>Good for you, Dave (and family!)
>
>I think it's appropriate that Chef Juke and Big Jim's responses were the first
>(at least on *my* news service) to this post.
>
>I *WILL* make it up there one of these days, but you'd better have some BBQ,
>*not* like on grand opening day! (I really think it was a Good Omen that you
>sold out on opening day)
>
Not for those of us who were left hungry behind. I'd have kept the
knife and the steel we presented you with if I had known that, Dave .
.. . . ;0)

Harry

>BOB
>who has heard 'stories' about people showing up too late at Big Jim's and
>finding all the BBQ is gone
>

Dave,

Glad to hear your having greater success than you imagined. I remember
well when you announced your intention to open a Q resturant about 18
months ago. I had no doubt you would do well.

Even though I was 'lit', I still remember you all. Your all a great
bunch of people. They're ain't any nicer folks around. Maybe equal, but
none nicer.

BBQ

Dave,

Glad to hear your having greater success than you imagined. I remember
well when you announced your intention to open a Q resturant about 18
months ago. I had no doubt you would do well.

Even though I was 'lit', I still remember you all. Your all a great
bunch of people. They're ain't any nicer folks around. Maybe equal, but
none nicer.

BBQ

Hey Dave,
just a quick word to say how happy I am for you and your family that the"
pit " is off and runnin', so to speak. Can't even tell you how pleased I am
to have been there for the ground swell. Some things are just so good they
have a life of their own and all you can do is grab hold and hang on for
dear life! I bet that's how it feels some times , at this point. Ride 'em,
cowboy! All the way to the bell!!
Belladonna Blabbermouth

"Dave Bugg" wrote in message

much goodness snipped.

I will forever regret not being able to be at your grand opening, but I
promise I will visit someday.

Thanks for the update and for allowing us to spectate and vicariously share
your step into the void we all dream about like Walter Mittys. Thanks for
having the cojones to follow your bliss (tho I doubt you would call it
blissful at this stage).

I'm sure I speak for lotsa folks that look forward to your continuing
reports.

John in Austin

Hey Bob, I was there and had been "savin'" myself for about 600 miles. I
could have chewed toenails!!!!Wouldn't have missed it for the world!!! Next
time.... I want RIBS! But I'd go again just for the fun and the company.
Belladonna Blabbermouth
(the Ol' Hippie's lady,G'ganna)
(OKAY, Fos, it WAS a keeper!)
( I still like the Brandy Blab part!)

I know in my heart this is such a good thing.
Dave, you doing your joint up well, and learning exponentially<sp>
with the kick off you had how can you possibly not be "BBQ KING" in the
northwest. makes my toes tingle!
Chef Juke is a Gem ain't he?
Big Jim- quiet, yet reserved. LOL seriously tired. He is and you are quite
good folks. It is because I say it's so.
(Belladonna Blabbermouth is about to jump right in the group) like a kid in
an ice cold puddle.
Well at least you all will know who she is when you see the nic.

--
"Life is not a journey to the grave with the intention of arriving safely in
one pretty well preserved piece, but to skid across the line broadside,
thoroughly used up, worn out, shouting GERONIMO !"
Bruce-n-Gold Beach

" BOB" > wrote in message
news
> Dave Bugg wrote:
> > It has been an exciting, exhausting, surprising, and life-changing two
> > weeks.
> >
>
> <<Snip<<
>
> Good for you, Dave (and family!)
>
> I think it's appropriate that Chef Juke and Big Jim's responses were the
first
> (at least on *my* news service) to this post.
>
> I *WILL* make it up there one of these days, but you'd better have some
BBQ,
> *not* like on grand opening day! (I really think it was a Good Omen that
you
> sold out on opening day)
>
> BOB
> who has heard 'stories' about people showing up too late at Big Jim's and
> finding all the BBQ is gone
>
>

I loved Dave and Jill and I wish them continued success in their venture. I
just wish they had more time to post!

BTW, BOB, we may end up going to Orlando in Dec. May we stop by?

kili & TFM

Dave Bugg wrote:
> It has been an exciting, exhausting, surprising, and life-changing two
> weeks.
>

There is something very special about making your living doing something
that you love to do. Those who are that fortunate should feel blessed. I
know I do and I'm sure, once the dust settles, you will, too.

Matthew (being self employed means I have an idiot for a boss)

kilikini wrote:
> " BOB" > wrote in message
> news
>> Dave Bugg wrote:
>>> It has been an exciting, exhausting, surprising, and life-changing two
>>> weeks.
>>>
>>
>> <<Snip<<
>>
>> Good for you, Dave (and family!)
>>
>> I think it's appropriate that Chef Juke and Big Jim's responses were the
>> first
>> (at least on *my* news service) to this post.
>>
>> I *WILL* make it up there one of these days, but you'd better have some BBQ,
>> *not* like on grand opening day! (I really think it was a Good Omen that you
>> sold out on opening day)
>>
>> BOB
>> who has heard 'stories' about people showing up too late at Big Jim's and
>> finding all the BBQ is gone
>>
>>
>
> I loved Dave and Jill and I wish them continued success in their venture. I
> just wish they had more time to post!
>
> BTW, BOB, we may end up going to Orlando in Dec. May we stop by?
>
> kili & TFM

Come on over, Babe!
What's the occasion? The "worlds"?

BOB

kilikini wrote:
> " BOB" > wrote in message
> news
>> Dave Bugg wrote:
>>> It has been an exciting, exhausting, surprising, and life-changing two
>>> weeks.
>>>
>>
>> <<Snip<<
>>
>> Good for you, Dave (and family!)
>>
>> I think it's appropriate that Chef Juke and Big Jim's responses were the
>> first
>> (at least on *my* news service) to this post.
>>
>> I *WILL* make it up there one of these days, but you'd better have some BBQ,
>> *not* like on grand opening day! (I really think it was a Good Omen that you
>> sold out on opening day)
>>
>> BOB
>> who has heard 'stories' about people showing up too late at Big Jim's and
>> finding all the BBQ is gone
>>
>>
>
> I loved Dave and Jill and I wish them continued success in their venture. I
> just wish they had more time to post!
>
> BTW, BOB, we may end up going to Orlando in Dec. May we stop by?
>
> kili & TFM

Come on over, Babe!
What's the occasion? The "worlds"?

BOB

" BOB" > wrote in message
. ..
> kilikini wrote:
> > " BOB" > wrote in message
> > news
> >> Dave Bugg wrote:
> >>> It has been an exciting, exhausting, surprising, and life-changing two
> >>> weeks.
> >>>
> >>
> >> <<Snip<<
> >>
> >> Good for you, Dave (and family!)
> >>
> >> I think it's appropriate that Chef Juke and Big Jim's responses were
the
> >> first
> >> (at least on *my* news service) to this post.
> >>
> >> I *WILL* make it up there one of these days, but you'd better have some
BBQ,
> >> *not* like on grand opening day! (I really think it was a Good Omen
that you
> >> sold out on opening day)
> >>
> >> BOB
> >> who has heard 'stories' about people showing up too late at Big Jim's
and
> >> finding all the BBQ is gone
> >>
> >>
> >
> > I loved Dave and Jill and I wish them continued success in their
venture. I
> > just wish they had more time to post!
> >
> > BTW, BOB, we may end up going to Orlando in Dec. May we stop by?
> >
> > kili & TFM
>
> Come on over, Babe!
> What's the occasion? The "worlds"?
>
> BOB
>
>

An old high school friend of mine is coming down with his wife (another old
high school friend) and kids. We thought we'd hook up with them for dinner,
but hang out by you. You're only an hour or so away.

kili

" BOB" > wrote in message
. ..
> kilikini wrote:
> > " BOB" > wrote in message
> > news
> >> Dave Bugg wrote:
> >>> It has been an exciting, exhausting, surprising, and life-changing two
> >>> weeks.
> >>>
> >>
> >> <<Snip<<
> >>
> >> Good for you, Dave (and family!)
> >>
> >> I think it's appropriate that Chef Juke and Big Jim's responses were
the
> >> first
> >> (at least on *my* news service) to this post.
> >>
> >> I *WILL* make it up there one of these days, but you'd better have some
BBQ,
> >> *not* like on grand opening day! (I really think it was a Good Omen
that you
> >> sold out on opening day)
> >>
> >> BOB
> >> who has heard 'stories' about people showing up too late at Big Jim's
and
> >> finding all the BBQ is gone
> >>
> >>
> >
> > I loved Dave and Jill and I wish them continued success in their
venture. I
> > just wish they had more time to post!
> >
> > BTW, BOB, we may end up going to Orlando in Dec. May we stop by?
> >
> > kili & TFM
>
> Come on over, Babe!
> What's the occasion? The "worlds"?
>
> BOB
>
>

An old high school friend of mine is coming down with his wife (another old
high school friend) and kids. We thought we'd hook up with them for dinner,
but hang out by you. You're only an hour or so away.

kili