with mike mills, amy mills & the 17ST crew
We offer the only professional barbecue business classes in the world. The seminars are held at The Warehouse at 17th Street, our event and catering facility in Murphysboro, Illinois, across the street from our mothership restaurant. We share the cooking, operations, branding, and marketing secrets that have made Mike Mills the “most-revered barbecue restaurateur in America” (Restaurants & Institutions Magazine). Just two or three nuggets of the valuable information we share can significantly impact your business and bottom line.
Business of Barbecue 2020Learn More
Business of Barbecue is a two-day seminar that combines cooking barbecue for a restaurant or catering operation with classroom seminars discussing branding, marketing, PR, vending, and restaurant financials. We prep and cook ribs, chicken, brisket, and pork with an emphasis on holding and re-therming techniques. We’ve found that almost anyone can make barbecue that tastes great right off the pit. How you handle the meat afterwards is the key to serving great barbecue at anytime during the day. We share information about resources and suppliers, and you get to tour behind the scenes of two of our restaurants and our catering facility. This class is filled with information that will benefit anyone from a novice to an experienced operator. Remember, just one or two new ideas or ways of doing things can add thousands of dollars to your bottom line.