[doug11]

We were at Burkes today any had an out of this world lunch....12oz pulled pork sandwich with some great sides....the sweet potato casserole is awesome...
We took home a bag of their own Kettle Korn which I'm munching on right now.

They are having their grand opening this weekend with some really top notch free entertainment fri and sat nites...we are going to bring our lawn chairs, have dinner and few beers country style... I think the bands start at 5 but not positive about that... They just added beer and wine...

[gomoho]

Is this GRAND RE-OPENING??? Thought they had been open for months?

[mikeandnancy1112]

Where is Burke's!

[msfooter]

Where is Burke's!

Google works.

[raynan]

Originally Posted by msfooter

Where is Burke's!

Google works.

On 466A on left past Colony Plaza.

[Bogie Shooter]

Originally Posted by mikeandnancy1112

Where is Burke's!

https://www.facebook.com/BurkesBarbeque

[gomoho]

Yep, thought so -went back to check earlier posts and they have been open since January. But I have to admit this was a clever way to get people excited again!

[Bogie Shooter]

Originally Posted by gomoho

Yep, thought so -went back to check earlier posts and they have been open since January. But I have to admit this was a clever way to get people excited again!

It is not uncommon for a business to have a Grand Opening after being open for sometime. They get the kinks out then make an invitation to the public for the opening. Just good marketing...........not all that unusual.

[John_W]

Originally Posted by Bogie Shooter

It is not uncommon for a business to have a Grand Opening after being open for sometime. They get the kinks out then make an invitation to the public for the opening. Just good marketing...........not all that unusual.

But is it good marketing to be closed Sunday and Monday. Why spend money on a band when you could be taking in $200,000 more a year if they would just open 7 days a week. That's not hard to do, only have to gross $2,000 day, a good restaurant could easily do more than that. Now, they have a grand opening after they been open for 3 months. None of that makes any sense when you're still just open five days a week.

We passed Burke's Saturday afternoon about 4pm and I didn't see many people eating out, just the band playing and a couple of customers. The weather might of been a factor, it was a little cool and damp at the time.

I liked the pulled pork sandwich I had when we went back in February, but I just haven't had the urge to return. Sitting outside the day we went, flies were very attracted to the food. After all the money they spent, I would think a couple of thousand to screen in the deck wouldn't be a bad idea, especially as summer gets near and the deck is your main dining area.

[Indydealmaker]

Originally Posted by John_W

But is it good marketing to be closed Sunday and Monday. Why spend money on a band when you could be taking in $200,000 more a year if they would just open 7 days a week. That's not hard to do, only have to gross $2,000 day, a good restaurant could easily do more than that. Now, they have a grand opening after they been open for 3 months. None of that makes any sense when you're still just open five days a week.

We passed Burke's Saturday afternoon about 4pm and I didn't see many people eating out, just the band playing and a couple of customers. The weather might of been a factor, it was a little cool and damp at the time.

I liked the pulled pork sandwich I had when we went back in February, but I just haven't had the urge to return. Sitting outside the day we went, flies were very attracted to the food. After all the money they spent, I would think a couple of thousand to screen in the deck wouldn't be a bad idea, especially as summer gets near and the deck is your main dining area.

Most mom n pop restaurants are not open 7 days a week. Any restaurant, particularly a new one, requires owner-on-site management and that everyday schedule can kill you quick. When an establishment has an opportunity to pick responsible management talent from within, it is easier to stretch to 6 and 7 days a week.

In fact, one of the most successful momnpop restaurants in the area, The Fisherman just East of Inverness on hwy 44, is closed every Monday and Tuesday. They have been there over 30 years and are well known in the area. They get tons of business from The Villages.

Also when you own your own business and are in startup mode, another $2000 can be hard to come by. These things take time. Been there, done that.

[John_W]

Originally Posted by Indydealmaker

Most mom n pop restaurants are not open 7 days a week. Any restaurant, particularly a new one, requires owner-on-site management and that everyday schedule can kill you quick. When an establishment has an opportunity to pick responsible management talent from within, it is easier to stretch to 6 and 7 days a week.

In fact, one of the most successful momnpop restaurants in the area, The Fisherman just East of Inverness on hwy 44, is closed every Monday and Tuesday. They have been there over 30 years and are well known in the area. They get tons of business from The Villages.

Also when you own your own business and are in startup mode, another $2000 can be hard to come by. These things take time. Been there, done that.

I know what you mean about an on-side owner. I was an owner of a record store for ten years in the 80's. I worked open to close, 10am to 9pm six days a week for my first three years. I wanted to make sure the store was setup right and the customers were taken care of. My inventory grew from a startup of $35,000 to about $100,000 in a couple of years just by reinvesting the income. I was so into the music of the 60's and 70's that my brain was almost like a computer. Customers could come in and find just about anything they wanted or I knew where it was or where to get it.

It was hard work, but I enjoyed it and most of my customers were military, meeting so many people from around the country was also enjoyable. I went to a lot of concerts and it was like reliving my military days and 20's all over again. There is no way I could do it today, but it was an experience I would do all over again.

[justjim]

We may give Burke's another try----hopefully they have all the "bugs" out of their first couple months of business. See the previous Thread on Burke's. Would like to see "mom & Pop" places make it.

[gjbl8114]

If you like smoked meats, this is the place for you. If you like real bbq, try another place. We have eaten there and found the meats to be too smokey for us. The fall off the bone ribs have either been boiled first or pressurized and then put on the pit. I think those who rave about the place must confuse portion servings with good food. This Grand Opening marketing scheme must be to get more business since I would imagine that once any bbq connisieur (sp?) has eaten there, they would not return.

[Bogie Shooter]

Originally Posted by gjbl8114

If you like smoked meats, this is the place for you. If you like real bbq, try another place. We have eaten there and found the meats to be too smokey for us. The fall off the bone ribs have either been boiled first or pressurized and then put on the pit. I think those who rave about the place must confuse portion servings with good food. This Grand Opening marketing scheme must be to get more business since I would imagine that once any bbq connisieur (sp?) has eaten there, they would not return.

To answer your question........................connoisseur.
I like smokey!

[Bill32]

Originally Posted by gjbl8114

If you like smoked meats, this is the place for you. If you like real bbq, try another place. We have eaten there and found the meats to be too smokey for us. The fall off the bone ribs have either been boiled first or pressurized and then put on the pit. I think those who rave about the place must confuse portion servings with good food. This Grand Opening marketing scheme must be to get more business since I would imagine that once any bbq connisieur (sp?) has eaten there, they would not return.

Last week I had the lunch 1/2 chicken special and it was very good. I asked the owner if the chicken and other meats were pre-cooked before going in the smoker and he said not, completely done in the smoker, hence the good smoky flavor. Texas Stockyards meats also have a pronounced smoky flavor which I like.