rubbbqco wrote:

Any ETA on the Merchandise Mart location opening

yep - we're moving along quickly with construction; the contractors turn it over to us last week in March.. We'll need a week to put the finishing touches on it, move employees over, and develop systems... so, early April is a pretty accurate estimate.. We are very much looking forward to this opening!

Any ETA on the Merchandise Mart location opening

rubbbqco wrote:

Any ETA on the Merchandise Mart location opening

UPDATE: we've passed all inspections and are slated for 4/16 opening at The Mart... The Budlong @ The Mart... we couldn't be more excited...

Is MM open yet?

Last week, Budlong Hot Chicken was promoting brunch at its Lincoln Square restaurant. But on Tuesday, the place looked like a shell of its former self.

The hot chicken shop at 4619 N. Western Ave. is closed, an employee of another Budlong restaurant said Wednesday morning.

“Boxes full of kitchen supplies were in the window, tables and chairs had been either removed and pushed to the side, the hours have been removed from the front door,” neighbor Sarah Howgate told Block Club.

Howgate was passing by Budlong’s Lincoln Square location at about 5:45 p.m Tuesday when she first noticed the business appeared closed for an extended amount of time. The restaurant is usually open from 11 a.m. to 9 p.m. Tuesday-Sunday, according to operating hours posted on the chicken shop’s website.

alessio20 wrote:I recently tried the Lincoln Square Budlong. Living two blocks away, I have been eagerly awaiting its opening. Unfortunately, my first visit was likely my last.

Love the space, had excellent service and the food was fine. Curmudgeon alert: this place is way too expensive. I feel that it is somewhat frowned upon on this site to factor price into our commentary, but for some of us, it is a factor. Nine bucks for a quarter chicken “plate”* ?!?! With no sides.

I understand the economics; rent is high, so is other overhead, along with the cost of Portlandia chickens and expectations of investors. However, economics also need to take into account what the market will bear, volume, location, competition and other factors. I could see these prices being acceptable and sustainable downtown amidst office buildings and heavier foot traffic, but good luck in this spot.

Let me put it this way, I live two blocks away. Would you rather have people like me (not personality-wise but customer potential-wise) come in once or twice a week to spend six or seven bucks (about the price of equivalent meal at The Roost, btw), or to come in once every few months to spend nine bucks? Again, that is without sides, drink, tax, tip. I actually spent nearly twenty when all was said and done. I’d much rather go to Harold’s or The Roost.

Jared seems like a great dude and I admire his passion and commitment. Please just consider this some constructive feedback and a point of reference for people who might care about the tradeoff between price and satisfaction.

* plate means you get a slice of Texas Toast and two pickle slices

rubbbqco wrote:

I recently tried the Lincoln Square Budlong. Living two blocks away, I have been eagerly awaiting its opening. Unfortunately, my first visit was likely my last.

Love the space, had excellent service and the food was fine. Curmudgeon alert: this place is way too expensive. I feel that it is somewhat frowned upon on this site to factor price into our commentary, but for some of us, it is a factor. Nine bucks for a quarter chicken “plate”* ?!?! With no sides.

I understand the economics; rent is high, so is other overhead, along with the cost of Portlandia chickens and expectations of investors. However, economics also need to take into account what the market will bear, volume, location, competition and other factors. I could see these prices being acceptable and sustainable downtown amidst office buildings and heavier foot traffic, but good luck in this spot.

Hey alessio20... Thanks for coming in to try us. Some of the factors you mentioned - using a good quality bird, nice buildout, etc. are factors. Some that you didn't mention were eco-friendly packaging, higher wages in Chicago, using premium oil, premium fryers with filtration systems to make the best chicken possible, our slurry, breading, and hot paste... along with making every single side, sauce, dressing, and even pickles in house... Our approach to cooking is the same as in a fine dining restaurant - everything fresh, everything from scratch, everything top quality. While we are more expensive than Harold's (or Roost I suppose), the quality reflects that.

To be transparent, our food costs are 30 %, and our labor is around 30%. We try to keep our prime # (labor + food) at or below 60%. If you don't do this, you will fail (which is why many do). 10% to rent, 15-20% to equipment, maintenance, management, legal fees, licensing, insurance, etc. That leaves me with approximately 10% profit margins that we pay 30-40% taxes on. So, when a customer pays $9 for a chicken 1/4, we can hope to make .90 or .60 after taxes.
Eating out has become expensive over the past 10 years - with labor, taxes, food costs, etc. all on the rise. Add to that fast casual restaurants that make everything from scratch - while I get that it's not cheap, it's also not gauging or overpriced...

Would you rather have a great restaurant that prices their food responsibly and stays in business, or an inexperienced operator that runs on too slim of margins and doesn't last a year?

I probably went on longer than I needed to, but those are the #'s. I admit, when I opened RUB I charged $7 for a pulled pork sandwich because I understood restaurants as a consumer - now I understand the real #'s and what to charge to stay in business and pay my staff a living wage (my dishwashers makes $14/hour)... I am trying to help you understand the prices, not defend my position (though I suppose I am doing both). hope that all makes sense..

Gotta get back to my chickens....

Jared

BR wrote:Probably worth sharing this prior post from Jared:

rubbbqco wrote:

I recently tried the Lincoln Square Budlong. Living two blocks away, I have been eagerly awaiting its opening. Unfortunately, my first visit was likely my last.

Love the space, had excellent service and the food was fine. Curmudgeon alert: this place is way too expensive. I feel that it is somewhat frowned upon on this site to factor price into our commentary, but for some of us, it is a factor. Nine bucks for a quarter chicken “plate”* ?!?! With no sides.

I understand the economics; rent is high, so is other overhead, along with the cost of Portlandia chickens and expectations of investors. However, economics also need to take into account what the market will bear, volume, location, competition and other factors. I could see these prices being acceptable and sustainable downtown amidst office buildings and heavier foot traffic, but good luck in this spot.

Hey alessio20... Thanks for coming in to try us. Some of the factors you mentioned - using a good quality bird, nice buildout, etc. are factors. Some that you didn't mention were eco-friendly packaging, higher wages in Chicago, using premium oil, premium fryers with filtration systems to make the best chicken possible, our slurry, breading, and hot paste... along with making every single side, sauce, dressing, and even pickles in house... Our approach to cooking is the same as in a fine dining restaurant - everything fresh, everything from scratch, everything top quality. While we are more expensive than Harold's (or Roost I suppose), the quality reflects that.

To be transparent, our food costs are 30 %, and our labor is around 30%. We try to keep our prime # (labor + food) at or below 60%. If you don't do this, you will fail (which is why many do). 10% to rent, 15-20% to equipment, maintenance, management, legal fees, licensing, insurance, etc. That leaves me with approximately 10% profit margins that we pay 30-40% taxes on. So, when a customer pays $9 for a chicken 1/4, we can hope to make .90 or .60 after taxes.
Eating out has become expensive over the past 10 years - with labor, taxes, food costs, etc. all on the rise. Add to that fast casual restaurants that make everything from scratch - while I get that it's not cheap, it's also not gauging or overpriced...

Would you rather have a great restaurant that prices their food responsibly and stays in business, or an inexperienced operator that runs on too slim of margins and doesn't last a year?

I probably went on longer than I needed to, but those are the #'s. I admit, when I opened RUB I charged $7 for a pulled pork sandwich because I understood restaurants as a consumer - now I understand the real #'s and what to charge to stay in business and pay my staff a living wage (my dishwashers makes $14/hour)... I am trying to help you understand the prices, not defend my position (though I suppose I am doing both). hope that all makes sense..

Gotta get back to my chickens....

Jared

alessio20 wrote:BR, totally agree and meant to include that. I suck with using the quote function. Still reinforces the point that this location was not sustainable given all these factors. As I have repeatedly suggested, Jared is a great guy putting out quality food. Just like to add my perspective. Looks like (thankfully) the higher volume locations are kicking ass and I hope they continue to do so.

rubbbqco wrote:Hey guys - All is well, there was just simply a lack of foot traffic in that area. We are shifting our resources to the busier locations along with opening a new location at Northwestern on Monday.

rubbbqco wrote:Hey guys - All is well, there was just simply a lack of foot traffic in that area. We are shifting our resources to the busier locations along with opening a new location at Northwestern on Monday.

A week after closing in Lincoln Square, The Budlong is opening at Northwestern University. Students can get Nashville hot fried chicken and more. Northwestern University’s Norris University Canter, 1999 Campus Drive, Evanston.

After Four Months, Nashville Hot Chicken’s Returning to Lincoln Square

lodasi wrote:Does anyone know if the Beacon Street Market is dead in the water now?

For context, it was supposed to be a small food hall in Uptown with a Budlong, BBQ Supply Co, deli and outside patio.
https://www.beaconstmarket.com/

Lerdawg wrote:

lodasi wrote:Does anyone know if the Beacon Street Market is dead in the water now?

For context, it was supposed to be a small food hall in Uptown with a Budlong, BBQ Supply Co, deli and outside patio.
https://www.beaconstmarket.com/

I think this Eater article confirmed it wasn't happening:

https://chicago.eater.com/2018/6/19/174 ... b-broadway

Does anyone know if the Beacon Street Market is dead in the water now

G Wiv wrote:Lunch w/ Jared at The Budlong Western Ave. The hot chicken even better than I remembered. #lowslowbbq
...
The Budlong, Count me a Fan!

bweiny wrote:I think it's time you take ownership of #CountMeaFan.

rubbbqco wrote:

Does anyone know if the Beacon Street Market is dead in the water now

Sadly, yes. I was very excited about the project - but black iron (ventilation) issues, lack of a proper building sprinkling system, and a variety of other construction woes put this outside of what we were able to tackle (financially).

eating while walking wrote:If any LTHers get a chance, Hattie B's is definitely worth a visit. It has a very raucous and fun party atmosphere - actually the whole city of Nashville does.

G Wiv wrote:something shiny catches my eye and I end up in Cleveland eating a tuna sandwich.

The Budlong is taking over the BBQ Supply Co. space in Hyde Park