About
We are a very friendly neighborhood bar and grill with such comfortable food that our customers asked us to cater their private events. Our Kitchen Manger and Chef Robbie Grimes really loves food especially southern classics like short ribs and pulled pork and he gladly jumps into other areas like Italian and Indian. His ingredients are fresh, displays beautiful and service friendly professional.
Reviews
Tommie M.
Frequently asked questions
What is your typical process for working with a new customer?
We get details and suggestions from the customer regarding the party, food and service. We respond with a detailed quote. We may need to make adjustments. Once agreed upon, we ask for a 25% deposit.
What education and/or training do you have that relates to your work?
I've owned Bradley's Bar & Grill for 12 years and have been in the restaurant industry since 1986. My kitchen manager and chef, Robbie Grimes, trained with our first catering company we started in 2015, Dogwood Catering. It got so big, we had to move it out of Bradley's and into its own space. Robbie has taken over our kitchen so we can develop another catering business for Bradley's.
Do you have a standard pricing system for your services? If so, please share the details here.
Not really, every party has different requests. However, we are a neighborhood bar and grill, so our business relys on repeat business which I think speaks for our pricing system. We will do small jobs that most companies will pass on because we can find away to make it work for all parties.
How did you get started in this business?
I was in college and wanted extra spending money. I started as a cook, server and bartender. I entered into management with Ray's on the River where I got incredible training under the ledgendary Mike Horton.
What types of customers have you worked with?
We have worked with ones with very tight budgets and ones that wanted to impress their guests.
Describe a recent event you are fond of.
We just did a birthday party for one of our regulars. They live within a mile of our place. Robbie had beautiful antipasta platters of roasted & fresh vegetables, cheeses and meats. For salad, we created a little build your own station for guests. We had chicken parmesan with angle hair as the main dish.
What advice would you give a customer looking to hire a pro in your area of expertise?
Look at more than one caterer. Don't be afraid to get more than one quote. Don't be afraid to share your budget with the caterer, allow them to maximize your budget.
What questions should customers think through before talking to pros about their needs?
Your budget is key. Let the caterer know up front. Allow them to maximize it; meaning giving you the most bang for your buck.