Hillbilly Steaks
Dr. BBQ
- Joined
- Jan 2, 2006
- Messages
- 2,478
Hey there Cigar Pass crew, whats up???
I hope everyone is doing well! The past year or so, my time on the site has really taken a back seat to life in general. Hahah, I guess that is what happens when you have twins. I’ve also been busier at work, but no complaints. Life has been great and I love being a dad to my little girls.
As many of you probably remember, I used to be pretty active on here especially on topics that included cooking and BBQ. The name Hillbilly Steaks is from my side business which many of you have been customers in the past, especially with the Jerky. For the past year or so, I really haven’t been making and selling jerky at all. I have made a couple small batches and hooked up a few people who have ordered from me before, but I haven’t had my website active or sold publicly for quite some time. I just haven’t had the time to devote to it like I used to. My business also started getting a lot bigger then what I could handle, and was not really able to do it as a “side business” anymore. So anyways, that is why my website hasn’t been active and I haven’t been really selling anything. Hahah, if anyone really cares.
So to the point of this thread. Lately I have really been thinking seriously about getting my business going again, except this time going all out and making it a full time gig. This is a really big step for me, and a bit of a gamble. It means walking away from my profession that currently provides well for my family, and it’s a job that I really enjoy. But no risk, no reward right?
I have always felt like the internet forums, whether it be one for motorcycling or cigars have always been a great tool for not only developing friendships, but to also get opinions from large groups of people. Hell, the name Hillbilly Steaks came from a “name the business” contest I had on a motorcycle forum when I first got started. So I come to you guys today to hopefully get some constructive feedback on what I am planning to do and what you think about it.
Its no surprise to anyone that the restaurant business is one of the riskest businesses out there. That makes perfect sense to me though, because most restaurants have not only a large amount of overhead costs that have to be met, but you also have long hours of operation, many many employees to keep track of –most of which end up being low wage workers i.e., waitresses, dish washers, etc. Its no wonder restaurants are a difficult business. What I am planning on doing is cutting out all the fat, and just making a highly efficient, very low over head, and in the end….very profitable style of restaurant.
The Hillbilly Steaks BBQ, Rib Shack [sup]TM [/sup].
It will be set up as a drive thru type service, and possibly have an outdoor area to eat for the summer months, or in the evenings. Maybe some picnic tables, etc. The biggest thing about this is keeping things SIMPLE!!! I believe my success rides on this heavily. The more complicated you make things, the more worries you have, and the more cost will be involved.
For the menu, I would obviously offer BBQ Ribs…possibly 2 different styles. Baby back ribs done my way with the dry rub, and then maybe have the option of doing the Kansas City Style Spare ribs that are smoked and then finished on the grill and slathered in sauce. When I make my baby back ribs, I don’t normally put sauce on them, but I know better then to not offer a rib option that have sauce on them. Now besides the ribs, I would probably only offer one or two other main courses. Maybe BBQ Chicken and Sausage, and Brisket and pulled pork on the weekends. The list of side items would be very small as well. Probably some really good fresh cut French fries to go with the ribs, with the option of some baked beans or BBQ Slaw. The biggest thing about the menu/food is making sure that the food you offer is 100% authentic wood smoked BBQ, and that it is AWESOME!!! Not mediocre food that you eat and say, “oh, that was pretty good”. It HAS to make people step back and say holy shit, that is good stuff. Then they run to tell all their friends etc. Food Quality is Critical.
I just think having an overly complicated menu just takes away from items that you make that are very good and creates complexity to your system. The beauty of this is that once I have the “system” designed, it will be very easy to replicate. Expanding to new locations when I am ready, like my hometown.
In addition to the Rib Shack, I would also offer a catering service and probably once a month or on weekends during the summer offer special items that aren’t on the menu like authentic made Jamaican Jerk Chicken, etc.
Sorry to be long winded about this, believe me I could get WWAAAYY more in detail. But I wanted to offer the over view to you guys to read and give me some opinions and feedback.
Thanks for taking the time
Erick
btw, I know this is related to food and might have been better in the Food/BBQ Forum, but I really wanted to get more people to read this and give feedback.
I hope everyone is doing well! The past year or so, my time on the site has really taken a back seat to life in general. Hahah, I guess that is what happens when you have twins. I’ve also been busier at work, but no complaints. Life has been great and I love being a dad to my little girls.
As many of you probably remember, I used to be pretty active on here especially on topics that included cooking and BBQ. The name Hillbilly Steaks is from my side business which many of you have been customers in the past, especially with the Jerky. For the past year or so, I really haven’t been making and selling jerky at all. I have made a couple small batches and hooked up a few people who have ordered from me before, but I haven’t had my website active or sold publicly for quite some time. I just haven’t had the time to devote to it like I used to. My business also started getting a lot bigger then what I could handle, and was not really able to do it as a “side business” anymore. So anyways, that is why my website hasn’t been active and I haven’t been really selling anything. Hahah, if anyone really cares.
So to the point of this thread. Lately I have really been thinking seriously about getting my business going again, except this time going all out and making it a full time gig. This is a really big step for me, and a bit of a gamble. It means walking away from my profession that currently provides well for my family, and it’s a job that I really enjoy. But no risk, no reward right?
I have always felt like the internet forums, whether it be one for motorcycling or cigars have always been a great tool for not only developing friendships, but to also get opinions from large groups of people. Hell, the name Hillbilly Steaks came from a “name the business” contest I had on a motorcycle forum when I first got started. So I come to you guys today to hopefully get some constructive feedback on what I am planning to do and what you think about it.
Its no surprise to anyone that the restaurant business is one of the riskest businesses out there. That makes perfect sense to me though, because most restaurants have not only a large amount of overhead costs that have to be met, but you also have long hours of operation, many many employees to keep track of –most of which end up being low wage workers i.e., waitresses, dish washers, etc. Its no wonder restaurants are a difficult business. What I am planning on doing is cutting out all the fat, and just making a highly efficient, very low over head, and in the end….very profitable style of restaurant.
The Hillbilly Steaks BBQ, Rib Shack [sup]TM [/sup].
It will be set up as a drive thru type service, and possibly have an outdoor area to eat for the summer months, or in the evenings. Maybe some picnic tables, etc. The biggest thing about this is keeping things SIMPLE!!! I believe my success rides on this heavily. The more complicated you make things, the more worries you have, and the more cost will be involved.
For the menu, I would obviously offer BBQ Ribs…possibly 2 different styles. Baby back ribs done my way with the dry rub, and then maybe have the option of doing the Kansas City Style Spare ribs that are smoked and then finished on the grill and slathered in sauce. When I make my baby back ribs, I don’t normally put sauce on them, but I know better then to not offer a rib option that have sauce on them. Now besides the ribs, I would probably only offer one or two other main courses. Maybe BBQ Chicken and Sausage, and Brisket and pulled pork on the weekends. The list of side items would be very small as well. Probably some really good fresh cut French fries to go with the ribs, with the option of some baked beans or BBQ Slaw. The biggest thing about the menu/food is making sure that the food you offer is 100% authentic wood smoked BBQ, and that it is AWESOME!!! Not mediocre food that you eat and say, “oh, that was pretty good”. It HAS to make people step back and say holy shit, that is good stuff. Then they run to tell all their friends etc. Food Quality is Critical.
I just think having an overly complicated menu just takes away from items that you make that are very good and creates complexity to your system. The beauty of this is that once I have the “system” designed, it will be very easy to replicate. Expanding to new locations when I am ready, like my hometown.
In addition to the Rib Shack, I would also offer a catering service and probably once a month or on weekends during the summer offer special items that aren’t on the menu like authentic made Jamaican Jerk Chicken, etc.
Sorry to be long winded about this, believe me I could get WWAAAYY more in detail. But I wanted to offer the over view to you guys to read and give me some opinions and feedback.
Thanks for taking the time
Erick
btw, I know this is related to food and might have been better in the Food/BBQ Forum, but I really wanted to get more people to read this and give feedback.
