"In catering, everything has to be perfect; with a restaurant, you can concentrate on making people happy," Bo explains. "I wanted to have a place that was a cut above what many people have come to expect from barbecue. I also wanted to keep people healthy by offering range-fed meat and good healthy side dishes. My mother also taught me that a clean impression goes a long way. So, I wanted a restaurant in an upscale location, and so clean that people could eat off the floor."
Bo knew that he would need some help getting his dream restaurant off the ground. The restaurant business is generally considered risky, and many banks are reluctant to invest in such ventures. But Bo was not about to be deterred. In mid-1998, he contacted the Small Business Administration, which led to a visit to the Oakland office of SCORE. There, Bo met Volunteer Ugo Nardi, a former commercial banker with experience in the restaurant business. Over the next several weeks, Ugo assisted Bo with the development of his business plan, pricing and marketing strategies, cash flow projections, and overall financing.
"Just having Ugo there to help me was a big plus," Bo says. "He knew all the current issues and challenges in the business world, and helped me consider various issues that might arise long before we opened."
One of the most critical issues for a restaurant was location. Bo was determined to find a place near his home in Lafayette so that he could make time for his four children. Ugo believed that the venture might be more successful in a less affluent community, but nevertheless spent many hours with Bo evaluating potential locations around Lafayette. He and Bo also used the time to discuss refinements to the business plan, equipment and labor issues, and necessary leasehold improvements.
Just when it seemed that Bo would have to shift his site search closer to Berkeley, an ideal restaurant location became available on Lafayette's main street, Mt. Diablo Boulevard. Thanks to his extensive preparation with Ugo, Bo was ready to jump in and get started. He arranged for the financing of the stainless-steel restaurant equipment, including a huge Texas meat smoker. He also contracted with a nearby supplier of range-fed prime quality meats.
In September 1999, Bo's Barbecue opened to rave reviews, and has since been featured numerous times in newspapers and magazines. Eighty percent of his business comes from diners and take-out sales, with catering to businesses and parties making up the balance. Customers come from miles away to feast on Bo's specially prepared food, including regulars such as Ugo Nardi. "Ugo comes in here all the time," Bo says. "He's become a friend as well as a counselor. He's helping me make future plans for my business, such as branching out with some new locations. I know he'll be at my side, no matter what we do."
Bo McSwine has truly enjoyed success as a business owner, but he never forgets that there was a time when he was not as fortunate. That's why each Thanksgiving, he offers turkey dinners to all comers. People in Lafayette can afford to pay, but he sees the gesture as a way to thank the community that has helped his business grow and prosper. He also knows that any recipe for business success includes good advice from someone who has been there before. "Ugo's experience, philosophy and approach were ideal for someone like me," Bo says. "He was always there when I needed a guiding hand."
Brought to you by SCORE "Counselors to America's Small Business."
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