We have completed a lot since the last post. We are ready for business. We had a pre-opening party last Friday, which was a big success. Basically, we invited local people (some high prophile dignitaries) for a ‘dry run’ to sample the food. It was a good event for us as it allowed us to see what we need to work on as a business. We had live entertainment and good food along with comment cards on the tables and received many positive responses. The negative responses were for larger cobbler bowls, BBQ flavored tooth picks and more ink in the pens. We’ll work on that…thanks J.T.
Since the last post we have completed the final decorating touches and installed the walk-in cooler. We have a 1 week supply of most food items in the freezer and cooler and we’re ready to go. I’m waiting on my tax use permit, which should have been here last week, but I’m sure the holiday slowed that process. I think we’ll have that early this week and then we’ll open the door. For those of you asking about the Grand Opening, we’re saving that for Old Settlers Weekend, which is the 1st weekend in August. I think the best course of action is a ‘soft’ opening this week where we just turn on the open sign. That way we don’t get flooded, run out of food and we will have a good understanding of what is required for operation. There are many BBQ restaurants (i.e. the ‘original’ Sonny Bryans in Dallas) that operate on an inventory basis. When they run out of food, they close. I want to be able to serve everyone that walks in the door but not have excessive waste.
The entire process has been fun and exhausting. I will have a few more posts of before and after pictures and the grand opnening in August. Aside from that, I'm just making BBQ...and running a restaurant...and sales tax...and keeping people happy...and changing the brakes on the Jeep...and changing the bearings on Shelli's car because we've had to drive through so much high water lately...and ...well on and on.
Come to Camp Wood and enjoy some good BBQ and live entertainment starting this week! Scroll down and hit 'play' and turn on your speakers for a slideshow of the pre-opening events.
Since the last post we have completed the final decorating touches and installed the walk-in cooler. We have a 1 week supply of most food items in the freezer and cooler and we’re ready to go. I’m waiting on my tax use permit, which should have been here last week, but I’m sure the holiday slowed that process. I think we’ll have that early this week and then we’ll open the door. For those of you asking about the Grand Opening, we’re saving that for Old Settlers Weekend, which is the 1st weekend in August. I think the best course of action is a ‘soft’ opening this week where we just turn on the open sign. That way we don’t get flooded, run out of food and we will have a good understanding of what is required for operation. There are many BBQ restaurants (i.e. the ‘original’ Sonny Bryans in Dallas) that operate on an inventory basis. When they run out of food, they close. I want to be able to serve everyone that walks in the door but not have excessive waste.
The entire process has been fun and exhausting. I will have a few more posts of before and after pictures and the grand opnening in August. Aside from that, I'm just making BBQ...and running a restaurant...and sales tax...and keeping people happy...and changing the brakes on the Jeep...and changing the bearings on Shelli's car because we've had to drive through so much high water lately...and ...well on and on.
Come to Camp Wood and enjoy some good BBQ and live entertainment starting this week! Scroll down and hit 'play' and turn on your speakers for a slideshow of the pre-opening events.
