Mill City BBQ And Brew
About
We are a family owned and operated restaurant serving fresh smoked meat, homemade sides, fluffy cornmuffins, and dedicated to giving our customers an amazing experience with satisfactory services included. Like champagne brunches, serving food, set up and break down, and special cock tails and mock tails made by certified bartenders !
We love making people happy. We love giving our customers a wonderful barbecue experience, and dont get us started about how we love the food we make. But I would say what we love the most, is the fact that our customers are never viewed and treated as patrons to a regular business, void of meaning and care, every time no matter who it is and where we are, our customers will be regarded as our FAMILY.
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Frequently asked questions
What is your typical process for working with a new customer?
We initially have a phone conversation, and almost always have a meet and greet with a sampler platter of our appetizers, entrees, desserts, mock tails and cocktails. If our customers are not able to come to our restaurant will a schedule a zoom call for you to get some more looks and info on what we have available and what we can do for you.
What education and/or training do you have that relates to your work?
Our Owner Renay Wolterding has a 25 year self taught culinary background. Having had over a thousand happy and satisfied catering customers, and even more happy and satisfied customers that have eaten at our restaurant.
Do you have a standard pricing system for your services? If so, please share the details here.
Every catering event is different depending on location and catering needs. Our catering menu prices don't change but time and location prices vary.
How did you get started in this business?
Cooking has always been a golden passion of mine learning recipes from down south along side with my southern grandmother. I had my first hot dog cart at 25 years old, i then moved onto barbecue catering trucks with my sons who joined forces with me when they were teenagers. Fast forward i am 57 with a 150 seat restaurant with a full bar still loving what I do !
What types of customers have you worked with?
Barbecue and southern cuisine lovers !
Describe a recent event you are fond of.
We collaborated with a local organization called youth build, that educates our cities growing kids giving them options and jobs that would otherwise be unavailable to them. This organization was having a outside graduation and they contacted us to cater and to serve them ! They absolutely loved it and so did we. It was a huge community event with over 300 people that was filled with joy.
What advice would you give a customer looking to hire a pro in your area of expertise?
Our advice is that if you try us out, you wont be disappointed!
What questions should customers think through before talking to pros about their needs?
Any and every question to you is important to me. So ask whatever comes to your mind.