Mary Stebbins, Mark’s Feed Store Director of Operations, shares how the Louisville BBQ restaurant got its start and why customers keep coming back – such as mouth-watering ribs, deep fried corn on the cob, and lasting memories. Mary also explains why she continues her eight year partnership with Gordon Food Service to help build her restaurant business. How do you keep customers coming back to your restaurant?
Imagine the last time you went out to dinner. You walk in, and the host, freed from juggling a chaotic waitlist on a clipboard, looks
