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How should I bring this up..

Jafo232

Jafo232

New member
Hey all!

A new BBQ restaurant came into town a few months ago. It is kind of a big thing since nobody really cooks any decent BBQ here at all. Usually if I want it, I have to cook it myself.

These people do a pretty good job and are passionate, but their food is lacking. I want to give them my advice without seeming like one of those people who tells everyone how to run their business (I hate those people!). They are SO close to making really good BBQ they just lack the experience. I have had BBQ in just about BBQ state in this country with the exception of Hawaii. I feel I know what is good BBQ and what isn't..

I am just trying to figure out a way of telling them they have to do better without insulting them or being a pain in the ass.. I also have my own motives.. I want to be able to go out and eat good BBQ once in a while! :p

Thoughts?
 
I've been in the same situation many times - and I just let it go.

when their business doesn't grow or starts to fall off - then they may want to listen - it all depends on their attitude towards input - if they have a suggestion box - put it in there
 
if you've done bbq in many places I'm sure you're aware that the exact definition is a regional thing. just think of the wet vs dry ribs wars . . .

another example: on the tv bbq shows the judging criteria is that meat should have some tug from the bone, it should not fall off the bone. okay, but personally I like falling off the bone . . . good bbq is pretty close to 'finger food' in my book.

one could hope to by chance open a quiet dialogue with the proprietor and congenially explore how 'opinions' / mthods / results differ - you could find yourself holding onto the short end of a lit stick of dynamite!
 
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Hey Jeff!

Good to hear from you as always!

If I were in your shoes I would simply ask to meet the owner or manager and introduce yourself to him or her. When (and if) you feel comfortable enough just ask him point blank if he'd be open to any suggestions. I find that by gaining anothers permission first you immediately diffuse any chance of offending. I find that most sincere Managers/Owners are very open to listening to whatever in-put others may have in order to better their chances of pleasing their customers and growing their customer base.

Good Luck on this endeavor Jeff, and I hope their BBQ becomes outstanding in no time flat!
 
It's pretty bad for a new place to right off the start to be needing advice. Places are suppose to go downhill from the start, not the reverse, lol.
Jeff, as a fellow Up State New Yorker, the typical BBQ in most minds is flame broiled at Burger King. Those of us that know the real thing is through traveling and education and the willing to do it for our selves. BBQ takes time. For a place to do it in NY I'm not sure that the time invested and the results would bring in the pay off needed. Especially now with the $1.00 double cheese burger offer taking place. Not to many people will be willing to pay the price for a nice brisket or for some decent ribs. I know I would though. Throw me some brisket on a nice roll, add some slaw, Charge what you want and if it's decent I'm coming back.
 
Hi Jeff! Great to see ya!

Gosh- you're in a pickle! What to do?

I guess one must first ask themselves if they think the owner/chef would be open to a suggestion from someone who they might not think of as as knowledgable as they are. I mean- certainly the operators think of themselves as folks w/ a mighty-fine recipe and method, or else they likely wouldn't have opened their joint.

If many other places in your neck o' the woods offer only mediochre BBQ, it'd be interesting to know how they feel their's differs from all the others. Hmmm... I think you might just be in on of those damned if ya do- damned if ya don't situations.

One could always try sending an anonymous note-card explaining things exactly as you explain here. That way- they're not "confronted" and don't run the risk of losing credibility, or having to back-pedal or save face. AND if they take your compliments and advice to heart and DO make change- then you'll benefit from BBQ that's gone from pretty okay- to REALLY GOOD and you haven't hurt any feelings or put your own neck out there and exposed yourself at all.
 
These are some great suggestions! Hmm for some reason I wasn't notified by email of responses.

Iconic, I hear you, but there is a demand for BBQ here, there have been numerous failed attempts here to deliver, but these people here do a lot of it right. They have a great place, they have a great kitchen, smoker, and dinning areas. All of their food is homemade and the ingredients seem to be fresh.

Their ribs they advertise that you do not even need teeth to eat them (seriously they do), yet I find myself needing a knife to get the meat off. They do not offer BB ribs.. umm huh? The chicken is always dry as a bone. Their brisket is OUTSTANDING. Their pulled pork is mundane. Part of me just wants to bbq a few things and drop it off hot with a note and leave, but I think that is just... To quote Dwight Yokum in Sling Blade: "assholish"...

I also think some of their problems is that they do much of their cooking in their outdoor grill/smoker. It gets below 0 all the time here and they are originally from California. They haven't quite mastered cold weather bbq yet me thinks.

Well, thanks for all your input! :)
 
Sigh... The place went out of business. Smoker was repossessed, and they had to close up shop.. I knew I should have said something lol..
 
sometimes your input means nothing - sometimes they apreciate it - you can never tell - I've seen many BBQ places close up within a short period of time
 
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