- How should a barbecue board handle selling out?
- By saying so, immediately, and keeping the price on screen. Barbecue sells out by design, and a smokehouse that hides it spends the evening explaining. A struck line is the honest version and it takes a tap, so it actually happens during service, which is the only test that matters for a board control.
- Weight or plate: how do I price smoked meat on a board?
- Whichever you actually sell, said once. Pricing brisket by the 200 grams and ribs by the half rack on the same board is normal and fine as long as each line carries its own unit. What confuses is a platter priced with no indication of what it feeds: put serves three to four beside the price, because that is the number the table is deciding with.
- Is a dark board right for a smokehouse?
- It usually is, and not only for the mood. Smokehouse photography is dark and warm, so light type on a dark ground keeps the words legible over the artwork rather than fighting it, and it holds up under the low light these rooms tend to run. The one place to reconsider is a window in daylight, where contrast matters more than atmosphere.
- What happens to the board when the internet drops?
- The screen has nothing to show, and that is the limit worth knowing before you buy anything. If the board must survive an outage in a venue with unreliable connectivity, a player that caches the deck locally is the right tool and we are not it yet. For a shop with ordinary broadband it is not the problem people expect it to be, but it should be your decision, not a surprise.
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