How I Built a Barbecue Restaurant in Brooklyn: The Toll of Owning Your Business
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Re: How I Built a Barbecue Restaurant in Brooklyn: The Toll of Owning Your Business
#2Posted because a lot of things in this rang true about founding tech companies for me as well:
There's a reason why big accomplishments always come with effusive thanks to family and friends. It's not just about giving thanks—it's about publicly apologizing to the people who've sacrificed so much so you can realize a dream.
Re: How I Built a Barbecue Restaurant in Brooklyn: The Toll of Owning Your Business
#3[deleted]
Re: How I Built a Barbecue Restaurant in Brooklyn: The Toll of Owning Your Business
#4It's a bit windy, and there wasn't too much in the way of "how", but the story was well written - so a good read regardless.
Re: How I Built a Barbecue Restaurant in Brooklyn: The Toll of Owning Your Business
#5The one constant that seems to come up in all these founder stories is that you better love what you're doing. There's no guarantee that your new business will be successful or profitable but it seems inevitable you will sink nearly all your time, energy, and money into it. You better be feel rewarded by the journey because that's all you can count on.
Re: How I Built a Barbecue Restaurant in Brooklyn: The Toll of Owning Your Business
#6A little side question - I love Serious Eats but after their last redesign there is no paging. So you just cannot browse to a certain point in time and then continue from there.
Am I missing something obvious?
Re: How I Built a Barbecue Restaurant in Brooklyn: The Toll of Owning Your Business
#7How do BBQ restaurants work? The two methods I can think of are: 1) you run out when you run out and that's it for the day 2) you keep stuff warm. I'd expect that to dry it out. I've heard some of the famous ones in the south use method #1.
Real BBQ is smoking stuff at low temperatures (not too far from 100C) for a long time - briskets can take 12+ hours or longer. So you can't just throw an extra one on when the customer orders, it's basically got to be ready.
I think if I ever had a serious amount of disposable money, I'd open a BBQ joint here in Italy.
Re: How I Built a Barbecue Restaurant in Brooklyn: The Toll of Owning Your Business
#8Great post, OP. I really love stories like this on HN — feel like I wouldn't come across them through other channels. Thanks for sharing.
Re: How I Built a Barbecue Restaurant in Brooklyn: The Toll of Owning Your Business
#9How do BBQ restaurants work? The two methods I can think of are: 1) you run out when you run out and that's it for the day 2) you keep stuff warm. I'd expect that to dry it out. I've heard some of the famous ones in the south use method #1. Real BBQ is smoking stuff at low temperatures (not too far from 100C) for a long time - briskets can take 12+ hours or longer. So you can't just throw an extra one on when the cus…
(3) Is you stage, so if you have inputs over (say) 3-4 hours then you have outputs over 3-4 hours.
Basically like bread. But if you run out, you run out.
Re: How I Built a Barbecue Restaurant in Brooklyn: The Toll of Owning Your Business
#10How do BBQ restaurants work? The two methods I can think of are: 1) you run out when you run out and that's it for the day 2) you keep stuff warm. I'd expect that to dry it out. I've heard some of the famous ones in the south use method #1. Real BBQ is smoking stuff at low temperatures (not too far from 100C) for a long time - briskets can take 12+ hours or longer. So you can't just throw an extra one on when the cus…
I'm from the south and method #1 is done by almost every non-chain BBQ restaurant. Method #2 is done by almost every chain BBQ restaurant.
Method #1 BY FAR produces the most fanfare.
Notable #1 is LA-Barbeque, and Franklin BBQ in Austin and the wait is typically 2-5 hours and all of the BBQ is sold out before lunch.