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re: Tiger Deauxnuts and BBQ - Closed
Posted on 5/9/19 at 11:13 pm to Papercutninja
Posted on 5/9/19 at 11:13 pm to Papercutninja
The place and the guy are both rock stars. Restaurant business is tough. Lots of restaurant owners call it a day just because the business has caused them to lose the passion for the reason they started. He will land on his feet and find new ways to be a rock star. The world will always have a place for a kickass boudin breakfast sandwich.
0
Posted on 5/10/19 at 1:51 am to fallguy_1978
quote:
Donuts and BBQ was always a strange combination to me.
I figured he combined the two because they both needed staff working at early hours. I could be way off though.
Posted on 5/10/19 at 7:54 am to Motorboat
quote:
Ate there for lunch last week. BBQ was good but the place was filthy and the service was awful
This.
Posted on 5/10/19 at 1:37 pm to 4LSU2
quote:
Would you be smiling like a cheetah in a parrot show if you were the guy serving donuts?
it's called customer service. Being friendly is a key part of a successful business model.
I'm not referring to the owner, btw. He's always been nice as hell to me, ever since he first opened back on Jones Creek.
This post was edited on 5/10/19 at 1:39 pm
Posted on 5/10/19 at 2:50 pm to the paradigm
Donuts BBQ could work, you have to be in early prepping ingredients for breakfast you could be rolling smoke almost 24/7.
If district can make sliders and donuts work you could execute this concept. Likely not with the local BR workforce and having 2-4 pitmasters who also want to sling breakfast
If district can make sliders and donuts work you could execute this concept. Likely not with the local BR workforce and having 2-4 pitmasters who also want to sling breakfast
Posted on 5/10/19 at 3:06 pm to Prosecuted Collins
i bet chef rob could make that place sing
Posted on 5/11/19 at 12:21 am to Boudreaux35
quote:
The problem with the second part is just that BBQ is expensive. You MUST have quality ingredients so that drives the price up. Add in the fact that it takes time (labor costs) to do it right and you just can't have $5 brisket plates and satisfy customers AND not lose money. I used to always complain about prices at good BBQ restaurants until I really started trying to do it myself.
Also, don't forget that you can't lay in product a day ahead. You cook too much and you have to eat the cost of whatever's left over. You cook too little and you're leaving money on the table and turning people away unfed.
Posted on 5/11/19 at 12:24 am to AbitaFan08
quote:
I never had the chance to eat here, and it sucks to see a local business go under, but I’m curious how the combination of being both a place that made donuts and BBQ worked?
Again, not trying to be an a-hole, it just seems like a really odd pairing.
I kinda thought it was inspired from a business standpoint. The donut shop is open from like 5 to 10 am. A barbecue joint doesn't open until 11 and runs until it's out of product. You're paying rent for 24 hours a day, but the nature of the products means they're each only making money a few hours of the day, but DIFFERENT hours, so if they can use the same space, great! Plus, the barbecue is done mid-afternoon, leaving time to get the shop ready for the next day.
Posted on 5/11/19 at 1:13 am to TigerstuckinMS
I saw another bbq place fail. I knew it was a problem when they had trouble completing a dish because of lack of ingredients. I knew the owner, but that didn't help. When the chef doesn't care they are doomed.
Posted on 5/11/19 at 7:16 pm to NC17
Jeff did a great job with his product. When I saw he was getting into business with the former owner of Smokin Aces, I knew it was only a matter of time.
Posted on 5/11/19 at 7:48 pm to Papercutninja
Damnit! No more pancho and Lefty from lit pizza again! The best pizza of the month I've tasted from them!
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