Hector Asado, Latin Bar and Grill – A project

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    • Now doing two concepts. First is the Enoteca style for the older crowd (and what I would like to go to) and the concept Captain pointed to (where I would have spent my time in younger days) which is closer to the product I was thinking for the van.

      The enoteca is based around my loves of wine, craft beer, bbq and charcuterie, and house-made and/or retail consumables, sort of Bar Canete vibe but with more Enoteca Sileno product mix. A bar in a deli/winestore.

      I went to a place called Max's Wine Dive which has seven locations in Texas. The big problem with wine IMHO is ahem, mature gentlemen pontificating about a Woolworths fresh fruit aisle in the glass. Most people just want some wine and some fun. I agree with them. add in the Aussie flair of Fire Cue and there's something special.

      A big problem I've found is that appliances that use wood or charcoal as fuel need an Ionising exhaust canopy which adds another ~$18k to the cost. It could be outside, if the premises has an outside. Not a huge deal in the cost of a new fitout. A pain in the proverbial for a retrofit though.

      I did a scenario analysis for the potential investors so we'll see how that goes
    • Enoteca is definitely more my style and I enjoy my wine. ( a little to much) I would probably spend much more time in such a place, slowly appreciating the ambience, wine & food & getting the most out of it. I would think that the average spend per time would be much less than say Trendy BBQ joints. In the end it's nice to have choices but I would be punting for the turnover.
      Jumbuck 7 burner with hood. Baby Weber kettle. 52" Kettle. 5' SS Spit rotisserie. Offset smoker. And I think I want a Akorn Kamado.... :help:
    • Benoz wrote:

      it strikes me that if the bar/restaurant were to be successful a mobile kitchen could be useful for special events/outside catering...
      You're right.

      I realised that I had made a fundamental business error repeatedly. I've been making the business fit the equipment rather than the other way around. The trailer I bought is right if I want to build a mobile commercial kitchen. However it is too big and unwieldy to be constructed cheaply, parked close to my home (without paying a couple of hundred a month to park it in a place that won't let me cook there), and manoeuvred into many places that may hire me for catering. It was appropriate for the original idea of festivals but the investment couldn't be justified without a regular and ongoing gig.

      A big challenge is that I'm not completely familiar with the hospitality business and in the course of seeking and absorbing advice from business professionals, I tend to get pushed off course, sometimes for the good, sometimes not. The best advice in the end is what the Urban Griller told me....Trust your gut.

      There's several facets to my business concept that require a commercial kitchen space but it doesn't need to be in the trailer and may even be better not being in the trailer. I'm currently designing a multi-channel business concept that has a commercial kitchen in a fixed location with a small trailer located off site to generate product. The product will then be either transported in hot boxes for immediate (or that day) use or blast chilled and packaged for later use.

      If I get agreement for that, then there's a well planned (but possibly naive) way forward. If not, then a slight pivot but the bones remain the same. Of course, I also believe in the quote by that eminent philosopher Mike Tyson Everyone has a plan 'till they get punched in the mouth.

      Here's a gratuitous shot of Chorizo Pulled Pork Questadilla with Radish & Fennel Salsa and Aji Verde
    • It does sound a little confusing at the moment with the different options ahead of you. My thoughts are to keep it simple. There is plenty of time to complicate your business life after you have created stability on that ship you set sail on. Not to mention it is going to occupy your mental stamina anyway.
      I see a quite a few mobile food vendors these days that have put a fair effort into social media doing very well and extending there business with popups.
      An interesting thought is in your position you could do the reverse. Use your eventual mobility to extend customer awareness to the bricks and mortar.
      2c..
      Jumbuck 7 burner with hood. Baby Weber kettle. 52" Kettle. 5' SS Spit rotisserie. Offset smoker. And I think I want a Akorn Kamado.... :help:
    • Captain wrote:

      It does sound a little confusing at the moment with the different options ahead of you. My thoughts are to keep it simple. There is plenty of time to complicate your business life after you have created stability on that ship you set sail on. Not to mention it is going to occupy your mental stamina anyway.
      I see a quite a few mobile food vendors these days that have put a fair effort into social media doing very well and extending there business with popups.
      An interesting thought is in your position you could do the reverse. Use your eventual mobility to extend customer awareness to the bricks and mortar.
      2c..
      I hear ya. I'm 100% in agreement on the social side. It's just vital these days.

      I'm setting this up with the intention of selling in a couple of years which is about the limit of my ability to keep interested. The initial planning is about not only the setup but expansion and roll-out of features and eventual sale. So I'm deliberately creating complexity in scope at this stage and hence all the crap I have to get on top of. A big part of that is getting a grasp on the connections between the bits so that the actual roll-out will be simple(r) and logical with a constant core and building capacity off that.

      If that makes sense :shrug:

      Gratuitous Bacon shot

    • New

      HectorAsado wrote:

      Urban Griller wrote:

      Now the fun begins! :thumbup:
      building the trailer with a mate next week and prepping for a birthday gig on the weekend (300 empanadas etc etc etc)
      So keen. Btw big fella, what was the digital thermometer with 4 probe capacity you recommended? I need one stat! :)
      ET735

      Can take 4 probes (Two in the box)
      Probes are waterproof.
      Extra Probes are $25 ea (and are twice as long as the ones in the box....6ft)
    • New

      Urban Griller wrote:

      HectorAsado wrote:

      Urban Griller wrote:

      Now the fun begins! :thumbup:
      building the trailer with a mate next week and prepping for a birthday gig on the weekend (300 empanadas etc etc etc)So keen. Btw big fella, what was the digital thermometer with 4 probe capacity you recommended? I need one stat! :)
      ET735
      Can take 4 probes (Two in the box)
      Probes are waterproof.
      Extra Probes are $25 ea (and are twice as long as the ones in the box....6ft)
      Sold. I couldn't find the extra probes on your site