I think we're using the same recipe, is it this one: http://heoyeahyum.com/2013/12/home-cured-maple-bacon/

This is one of many reasons I'll never have a 6 pack (fresh out of the smoker):

jhc

Because you're too busy running your restaurant to go to the gym???

At least that would be an excuse, I'm only working a couple hours per week at the restaurant (not mine) so its mostly a lack of self control and cooking too many tasty vittles.

I have purchased a property that I may open a place at in a year or so and I'll bore you folks with the details if I pull it off.

Are you kidding, that'd be an awesome ****ing treat for the thread!

Cool, I'll be doing the design and construction as well (I built houses for the last 20+ years) so I could post occasionally so people could chime in on what they think might be good, bad, etc but I don't want to derail the thread, but if everyone is ok with it, I'll put together some Google Earth screenshots and other photos to show what I have in mind.

PS, if anyone does that bacon recipe I posted, don't wash off the cure mixture after seven days, just bring it to room temp and throw it in the smoker. It makes a nice, tasty crust that I can only assume would be less flavorful if it was washed off.

Yim,

Nice, where?

Holy Crap Yim!

The combination of your design/construction sensibility with your foodie creations would pretty much blow up this thread.

I'll be looking forward to you making it work… or at least following along as you try to make it all work!

Its in Dallas, Texas

Thx, but I have to warn you I'm a very slow methodical plodder and will analysize this to death before I pull the trigger so the content will trickle in slowly but I can pass along some of my thoughts and designs along the way.

I purchased the property so I will get a return via rent regardless, what I am currently contemplating is which of the following should I do:

1. Be a landlord only but try to get rent plus a % of revenues which can be as high as 6% of Gross revenue plus they pay all taxes, insurance and maintenance. Why kill myself if people that have been doing this their entire lives can do it better and I can get 6% plus a base rent?

2. Be a Landlord but also be an investor in the concept. If I become an investor, I'm going to invest my sweat equity by doing the design and construction management for "free" in exchange for a large % of the biz but still lean heavily on the people who have ran restaurants to do day to day operations, etc. If the concept doesn't work, the building reverts back to the landlord (which is me), not a bad downside.

3. Design and build the concept and put together a team from the contacts I've made over the last three years of working at a restaurant and not have to deal with any partners. Even if its a home run, I'm going to have to work my ass off and be married to the biz, I'm not sure I'm up to for that at my age (49 and basically retired, why kill myself?)

The property is adjacent to an old railroad track that has been converted to a hiking and biking trail 1/4 mile from the best lake in the heart of Dallas (white Rock Lake in Lakewood), so people can bike and walk from the trail right into my back yard.



The concept I'm leaning toward is a large outdoor venue with indoor as well but roll up garage doors (with glass) that allow the place to open up in good weather (or close in bad). The food will be simple and we're leaning toward BBQ where you walk up and grab your order (no wait staff or silver ware and plates, serve it construction paper, everything goes in the trash after for less clean up, etc). Maybe a micro brewery from a small company that currently brews their beer in a garage right in the neighborhood. A ton of people hit the lake on the weekend so we also want to have a good brunch on saturdays and sundays. We will also look into doing chef dinners once a month for a more formal price fixed dinner. A rotation of food trucks on site is another option I'm looking into (this would be in addition to the food we serve). The money is really made on beer, wine and liquor sales so the more people we attract the better.

I might also lease space to a coffee concept and a home made pie and ice cream concept and just rake a % of their revenues since they would be using my point of sale system. I'm thinking incubator/investor when it comes to those two aspects where I can find talented people without resources to do it on their own and be their shark (tank) investor that provides them the capital, location, etc so they can focus on delivering a high quality product that meshes with our primary concept BBQ/beer/liquor. The trick is getting everyone to cooperate while still being independent.

Below are some pictures of concepts that are inspiring the design. These are indoor/outdoor casual concepts where people hang out and eat and/or drink in a great atmosphere. I also have a billboard on site and we think we can wrap the back side with a white vinyl tarp. Its visible to where everyone will be sitting outdoors so it would be a huge TV like an old fashion drive in theater where we can show movies, sporting events, etc









These outdoor seating areas are made out of shipping containers with plastic water tanks turned into lighting:



This is an outdoor band stage made out of old wooden pallets:







Thats all I got for now, but don't hold any punches on feedback, criticism or suggestions, i like hearing as many perspectives/ideas as possible

I hate you, yimyammer. You're like 20 years ahead of me on where I'd like to be, but you're only a few years older than I am. I am seething with jealousy.

Seriously tho, keep us posted on this. It's fascinating.

I'm in to try it out when you open

Thx bro but don't be too jealous, I never got married or had kids so that made it a lot easier to save some scratch plus when I'm old and feeble, the only people that will want to be around me will be paid medical staff and/or vultures trying to get my **** after I croak.

Then your revenge will be complete!

I'll definitely let everyone know when I open if I able to do this and I'll buy everyone a round. Probably 2 years out at least, its a LOT of work.

Very cool yimyammer glglgl

ty jack

Yimyammer, we are basically neighbors, so I will definitely support you when you open.

thx amigo, I knew there had to be some 2+2ers near me, it will be good to meet some of you folks face to face

Did Pepin's prep, and durango's method with Amber's aioli and HOLY CRAP!! First time having real fresh artichokes done properly. Wasn't quite as much work as I thought. Needed some TLC with the knife, but not bad at all for the prep. I will be doing these very often!!

Congratulations yimyammer that is incredible news. Sounds like an awesome place with a lot of potential.

How did you decide on this location? Other than the lake area is there any foot traffic in that area? Do you think most of your customers would be people driving to reach your restaurant or people walking in from the surrounding area?

DC- my gf basically forces me to make grilled artichokes as an app anytime we have people over...they are that good and a lot of people are afraid of them and/or haven't had them properly. And they are fun to eat because you start on the outside leaves where there's just a little meat and it just keeps getting better and better

Thx bro, I picked the area because a big commercial development company bought about 12 acres all around it and have completely transformed the area and its only going to get better from here. This is the neighborhood I built houses in for the last 20 years so I am very familiar with it and would categorize it as perhaps the 2nd or 3rd best neighborhood in Dallas.

Dallas has strict zoning laws so owning property where a restaurant can be opened in a good neighborhood is money in the bank regardless of whether I open a restaurant.

The other plus to this site is the fact it backs up to the Sante Fe Trail (train tracks converted to a hiking and biking path)

I hope people will utilize the trail and forgo driving as much as possible, I'll have parking as well but the more people walk or bike the better imo

yimyammer you ever need any space planning, layout work, etc done hit me up.

Can you give me some background info? Ie, are you an architect or designer, do you specialize in restaurants? Do you use CAD software (I use Archicad)?

thx