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ChampKind

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Posts posted by ChampKind

  1. An Oyler can put out some good bbq and one that can be left unattended for an overnight cook. Not sure about how it does a hot-n-fast style that Champ may like.


    I had to turn in my hot/fast card. Oyler only knows low and slow. But there’s more than one way to skin a cat
    • Like 2
  2. I’m off social media (except for twitter and this forum), so if someone else could lend an assist with the Jim Leeper dude that would be appreciated.

    And its very important to maintain the tradition of Dozier’s. Changes will be largely limited to improving the cook process and the quality of the end product. We may offer some new, updated sides at some point. But that’s about it

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  3. Yes, out of Galveston. No, did not get to keep the pits. We helped most of the staff get jobs at other spots. And no, not starting another venture. Not sure what the future holds for me but it almost certainly will not be owning another restaurant.

    • Like 3
  4. For you Houston folk, this may be relevant to your interests. I'm doing a pop-up at Wooster's Garden on February 9th from 3:00 to 8:00 pm. I'm doing the proteins, my buddy Brandon Silva is doing the sides. The menu will be limited to one meat or two meat plates, each with two sides. We'll also be offering the grilled cheese and brisket sammich that Daniel Vaughn was so fond of. Brisket, pulled pork, pork ribs. I think Brandon is going to have five sides available.

     

    • Like 5
  5. The island is very provincial. And candidly, there are a lot of folks who went out of their way to make things difficult for us (for reasons I’ll never understand). I’m not laying blame for our failing at their feet. We failed because we didn’t have the capital to survive a very unexpected drop in revenue and some significant mechanical issues. But the hostility we were met with on the island was certainly not helpful, nor were the administrative obstacles set in front of us. I would not ever look to open a spot on the island again.

    That said, I still feel pretty strongly we were on the verge of taking off...despite everything we had to deal with. Feels kinda like running a marathon in really shitty weather and then falling out from exhaustion within sight of the finish line.

    • Like 5
  6. My comment wasn't directed at you.  It was directed at the poster who thinks a small sampling of like-minded posters from message board in one market would be enough to single-handedly keep a restaurant afloat.  Common mistake for a lot of restauranteurs to think that way.
    I'm sure you're rightfully upset right now, but no clue why you're taking any of this out on me.  I haven't said shit to you other than tell you how bad it sucked that you had to close and wished you good luck on whatever your future endeavors were.


    That’s fair. I’m a bit sensitive at the moment bc there are a lot of experts out there who want to tell me I didn’t do enough marketing, or didn’t secure enough capital, or had the wrong concept, or whatever. I’ll apologize for the meltdown and withdraw from further commentary. Nothing left to say about it.
    • Like 6
  7. no No NO!!!!  It’s this type of mentality that gets people into these types of situations to begin with...
    Your friends like your food, you should open a restaurant.  You drink a lot, you should open a bar.
    This site is a tiny sampling of the real world.  And a groupthink one at that.  Basing any business solely on it would be a huge mistake.


    I been doing this for more than a minute, and I made decisions based on empirical data presented to me. I also made very few changes to what existed before (except improve the quality of the food and level of service).

    You remind of a lot of the experts on facebook who know all of my missteps and can identify all the things I should have done. Maybe you and all those FB experts talking our their ass should start your own spot, since you know how it should actually be done.

    I sure as fuck don’t. And I actually spent the better part of a year trying to do it. And btw...far more than just my friends and the shaggy folk like my food. Last count, 15 articles written about our food in the last 28 months. That I know of.
    • Like 6
  8. Not that champ can’t murder it anywhere, but Pinkertons should be opening in SA this year. So more queue for you. 
     
    Just fuck it and go to Katy. Print the money. 


    Three years ago there were two “decent” q joints in Katy. Now there are a half dozen “good” joints in Katy.

    I’m almost certainly out of the bbq game (unless I decide to run the pits for someone else)
    • Like 1
    • Fuck You 1
  9. Yep. I felt like we were close to the finish line (the busy season) and really starting to build momentum. Just took too long for the locals to embrace us and we didn’t have the resources to survive the rapid drop in revenue. It certainly wasn’t the quality of the food or service. One need only reviews to see that.

  10. Fixed.  I have two pretty successful friends in the restaurant biz and both speak ad nauseam about this.  Lots of people can cook great food.  Very few can combine that with running an actual business.
    Anyway, sorry to hear it, Champ.  Hope the silver lining is that you learned a thing or two about the business side of things along the way and can apply it to your future ventures...whatever they may be.


    Yes. What I learned is not to try to open a restaurant in a seasonal market without lots of cash at your disposal.

    Thanks for the advice.
  11. Thanks for the comments. This was a very difficult decision to make, we felt strongly that we were on the cusp of blowing up over the busy season. A belief that was shared by many other operators on the island.

    But it takes cash to run a restaurant and when your revenues can’t sustain operations, what do you do?

    I’d like to thank everyone who encouraged and supported us. There are guys on this board with skin in this game. And it kills me that we can’t make them whole. I gave it everything I had, and came up short.

    • Like 6
  12. I blame shaggy, err, surly.

    ec750c6e34055da19d45c00c7e1bda55.png

    For real though, being 5 months into this thing and placing second behind the most popular/swankiest steak place on the island ain’t too bad. 2019 didn’t suck.

    Appreciate all the support your assholes have provided. You’re a swell bunch

    • Like 1
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