depinmad wrote:3. Shorten the hours, don't stay open past 7 or 8 if keeping food available after that is gonna be an issue.
All your other suggestions seem good, but this one isn't. That'd be closing way too early. Most people work until roughly 5pm. Even an 8pm close wouldn't allow much time to do whatever's necessary after work and get to PPP's and enjoy a meal.
I can understand a BBQ joint running out of stuff as the day goes on. It's not like making good BBQ is a quick process. Plus, they're new to town and still learning what quantities they'll need to have each day. The restaurants I've worked at had Excel-type spreadsheets going back years
that gave us a really good estimates as to what to expect each day (not counting special events). Give PPP some time to figure that out, but until then it's probably wiser to have some end-of-the-night food waste than to send new customers away without the stuff they came in for.
I'm goin' there tomorrow night with a couple other forons. Please have brisket.