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Question for Rooster
Posted on 10/26/16 at 5:17 am
Posted on 10/26/16 at 5:17 am
I wish there was a way to not make this question as public, I'm not trying to bring out your business. I saw in another post a couple of days ago that you were in the restaurant business at least for a time. My wife has a management position interview for a outfit called Pappas Bros. I guess they are based out of Houston but have locations all over. Are you familiar with them at all? Also, it looks like we may be moving, it is between Houston, Dallas, and Denver at this point.
Posted on 10/26/16 at 12:07 pm to GameCocky88
todaAll I know about them is that they serve great food at the one I've been to in Dallas several times. I'll probably be eating there some time a week from now as my wife and I are staying in Dallas with family for a couple of days on the way to Honolulu.
Great place.
I've been out of the restaurant business for a few years now. I still get some of the trade news stuff via email and I read a good piece on them awhile back. They seem to be very well managed with a good business model in a tough menu market.
My second oldest daughter is working her way up the Wild Wings corporate ladder right now ... she started with them over ten years ago as a waitress while at the College of Charleston and, after taking a brief hiatus long enough to be a bartender in NYC at Blues Note, she returned to them in Asheville and then Nashville and now another city ... where she is about to be named general manager of one of their bigger places in the area.
I advised her against getting into the restaurant business but she grew up working in one of ours, plus another restaurant, tourism, management endeavor of ours on her mother's side of the family ... she loves it. She majored in it at C of C but I would not get into the restaurant industry today.
Those three cities though ... man I love Dallas and Denver. Houston is okay too. It's come back big over the past thirty years. You cannot go wrong with any of those cities.
The key to a successful restaurant is to have a good training program and finding the right people to meet your needs. It all starts with the floor managers and shift managers. They are the pulse of your operation. Now, that didn't apply with the Bojangles so much as they are more about shift managers and store managers but if you're a sit down menu operation you'd better have excellent people moving in and out of that kitchen door ... those that can handle the floor and the kitchen, willing to jump in and do any and everything in the store from washing dishing and busing tables to working the grill, handling customers, dealing with no-shows on the schedule, inventory, etc. There is a lot of paperwork, you gotta wear many hats and there is not a lot of room for error.
But as I mentioned earlier, I've eaten there several times and they seem to be a solid organization. I could see them expanding in the future. Might be some potential for upward mobility with them if she gets in and cements herself within the organization.
We'll be back out there in December for our hunting trip on the way to Midland. Let me know if she gets the job. Good luck!
Great place.
I've been out of the restaurant business for a few years now. I still get some of the trade news stuff via email and I read a good piece on them awhile back. They seem to be very well managed with a good business model in a tough menu market.
My second oldest daughter is working her way up the Wild Wings corporate ladder right now ... she started with them over ten years ago as a waitress while at the College of Charleston and, after taking a brief hiatus long enough to be a bartender in NYC at Blues Note, she returned to them in Asheville and then Nashville and now another city ... where she is about to be named general manager of one of their bigger places in the area.
I advised her against getting into the restaurant business but she grew up working in one of ours, plus another restaurant, tourism, management endeavor of ours on her mother's side of the family ... she loves it. She majored in it at C of C but I would not get into the restaurant industry today.
Those three cities though ... man I love Dallas and Denver. Houston is okay too. It's come back big over the past thirty years. You cannot go wrong with any of those cities.
The key to a successful restaurant is to have a good training program and finding the right people to meet your needs. It all starts with the floor managers and shift managers. They are the pulse of your operation. Now, that didn't apply with the Bojangles so much as they are more about shift managers and store managers but if you're a sit down menu operation you'd better have excellent people moving in and out of that kitchen door ... those that can handle the floor and the kitchen, willing to jump in and do any and everything in the store from washing dishing and busing tables to working the grill, handling customers, dealing with no-shows on the schedule, inventory, etc. There is a lot of paperwork, you gotta wear many hats and there is not a lot of room for error.
But as I mentioned earlier, I've eaten there several times and they seem to be a solid organization. I could see them expanding in the future. Might be some potential for upward mobility with them if she gets in and cements herself within the organization.
We'll be back out there in December for our hunting trip on the way to Midland. Let me know if she gets the job. Good luck!
Posted on 10/26/16 at 12:18 pm to scrooster
I appreciate the advice.
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