Me too!
I wanted to get a van and sell burritos at music festivals traveling around! That would have been awesome!
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Damn. I’d watch that show! If The Bear can do it, you could get at least two seasons out of that craziness.
I think BBQ would, or potentially could, be much simpler than a lot of catering operations. I know that sounds naive and probably is. But I would have such a limited and fixed menu. Only smoking on site, perhaps, if I scaled up to 250/500/1000 gallon trailer smokers.
Otherwise I’m picturing delivering meat and sides in cambros. Disposable aluminum trays, plastic cutlery, paper napkins, plastic bags or cups of pickles and onions, etc. Basically a BBQ delivery service. Nothing fancy at all.
Other options like roadside tent or selling plates on social sites would be styrofoam plates with plastic cutlery, napkins, a soda or water, etc.
Main philosophy would be Keep It Simple Stupid. Maybe throw in some specials once in a while for fun like beef ribs, pork steaks, an alternate side, etc.
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Find a guy who will let you work with him doing the actual job and shadow him for a couple days. Offer a free labor for the opportunity to learn a bit and see if it suits you. Best way to learn to drive stick is with your foot on the clutch.
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Yes, I would definitely need to pair up with an extrovert. I designed websites for a living so I’m sure I could come up with something. Although I’d probably just use a template. I’m pretty rusty.
Oh yeah. I’m a big bundle of injuries, including back. That’s a very good point. If my back goes out, I’m on the floor for weeks. That could be a lot of cancelled orders and disappointed customers, you’re absolutely right.
Thanks, man. I really appreciate your advice. And everyone else’s comments too.
I should probably stop monopolizing the thread now. Been really cool and helpful to hear y’all’s thoughts though!
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Hey, it can be done even smaller than that. My brother in law followed Phish around the country selling grilled cheese sandwiches out the back of his car!
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These days a Phish concert would be sponsored by capitol one visa or H and R block. Different world we’re living in!
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Hell yeah it is. Better? Worse? I’ll have to get back to you on that. I change my mind every other day.
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Another good low investment idea aside from bottling sauce would be like those big single dill pickles that come in a sealed bag of juice. You could brine veggies at home in sealed containers. Also not a bad racket I think. You mentioned pickles at least once in the past too.
I think that bbq chef just whispers to you like the green goblin mask.
I think you mainly need to figure out an angle that makes it sound artisan, otherwise you’re just in direct competition with the “big box” simulated artisan.
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That’s a good idea too. I know some folks around here who sell their pickles in local shops, farmer’s market, etc.
I am planning on getting into fermenting this year. I have a couple of kits for making fermented hot sauces. We grow a bunch of our own peppers already.
Will be doing kimchi for sure. Would love to make actual fermented cucumber pickles. Bubbies brand fermented pickles have gotten too damn expensive for me.
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Never get high on your own supply! (joke)
Wow this food thread is popping off! I love it.
TLDR:
Opening a restaurant? (or even a food truck): Proceed with caution.
Starting a pop up? Go for it! If it works out, you could easily turn it into a new career path if you love to work a lot, lol.
Ok, I’m not going to say this to brag (honestly), but I do wan’t to put it here to just to share my experience.
I’m 44 years old, and currently the co-owner/beverage director of two restaurants.
I received a Michelin award in 2024 and was nominated for a James Beard award this year.
The restaurant that take all of my time and the one that I’m still working at will be 13 years old this year. It is an American bistro that does all the things: Prime steaks, oyster bar, cocktails, wine, locally sourced everything, etc.
The other one was a dream of my best friend and business partner and will turn 2 years old this year. It’s a BBQ restaurant!
We also had one that we opened in 2018 that we had to permanently close during covid. 
It is very hard work and you absolutley have to love it and have a passion for the work. All the work, the cleaning, the struggle, the hard parts as well as the fun parts. It is certainly not for the faint of heart.
That being said…
Our BBQ restaruant started as a pop up and I think pop ups are a really great way to do proof of concept without too high of stakes. You could spend a few grand for things you need, do a few pop ups and decide it’s not for you. No problem.
When we opened our first restaurant in 2013, pop ups weren’t really a thing just yet. Some restauranteurs think they aren’t good for the scene as it takes away from “real restaurants”. I think that sentiment is bullshit and it’s really the best way for new chefs to prove a concept for a restaurant they want to open without having to secure investors or a 500,000 loan.
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I love making BBQ and everything about it. It’s a whole culture and tradition that does really speak to me. I can’t deny that the green goblin mask of BBQ calls, whispers, and cajoles. It’s a fucking temptress. Or a siren. Not sure.
I think one of the things I like about BBQ is the simplicity, not ease, of course it’s long hard hours of work. But depending on recipes and styles and regions, it can be simple, albeit still long hours and hard work.
I don’t think I would ever even attempt to grow out of doing things on a very small limited scale. Overall, it would mainly be for fun, social connections, staying busy in my second stage of life, and if I’m lucky paying a few bills or fun money.
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This is a bunch of great advice. Thank you! And congrats on the awards and nominations. You must be doing something right! 
I’d love to hear more about the BBQ restaurant. Zero pressure though. I understand wanting to keep things private or anonymous on the interwebs.
Yes, exactly what I was thinking. Proof of concept with too high of stakes. Start very small. Dip a toe in the water, so to speak. If it’s too much hassle and strain on my old body, just dial it back to hobby level.
Yep. I get that. There’s still similar thinking around here. A lot of people would think this town is perfect for food trucks but local brick and mortar restauranteurs have a stranglehold on local government and zoning.
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I hate to sound like an asshole but honestly it’s my whole demeanor, what is a pop up restaurant?
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HAHA, you don’t sound like an asshole at all.
A pop up restaurant is a restaurant that has a name, concept, menu, and usually a logo, social media page, etc., but doesn’t actually exist anywhere.
You know how many restaurants are closed on Sundays or Mondays?
This is when the pop ups operate.
They will “pop up” in another space and take it over for the day. Some will even have semi permanent residencies in a particular restaurant space every Monday or something like that. f
Typically the place that has a lease on the restaurant space gets alcohol sales, a percentage of food sales or both.
Building a restaurant from scratch can easily cost over a million dollars today (although it doesn’t have to), so pop ups allow people basically try out a restaurant to see if they can gain enough traction to do a brick and mortar and some just do it for fun for a while.
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Thanks! I actually don’t mind at all. I’ve used my first and last name on Mod Wiggler as my handle for over 10 years lol
The BBQ spot is call Gene’s. Gene is not a person, but a big fat orange cat who is now in cat heaven.
We have a giant hot pink offset smoker and it’s just as much a fun Neighborhood bar as it is traditional BBQ. Atlanta, GA. Y’all let me know if you’re ever in the Atlanta area. I’ve got no reason to hide behind an internet persona.
Here is my baby aka our first born and “fancy, but still fun spot” with the accolades
I’m the beverage guy for the company. AKA I like drinking so much I made a career out of it. 
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Man! I always miss my calling!
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It’s never too late!
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Wow! I am knocked out. Your places look incredible! Menus sound perfect and I can tell the large amount of thought and love that went into them.
Nice websites too. Lots of character!
I’ll write some more later (PM), but… it’s snowing here! I have hearty snow brunch/lunch to prepare, haha.
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