Hawg Holler com­ing soon to Rock­mart

The Standard Journal - - LOCAL -

re­ceive a pig nose that can be worn in­side the restau­rant. This is part of the fun for chil­dren at birth­day par­ties of­fered at the new business.

Croft be­lieves that f r i e n d l y, cour­te­ous ser­vice is a must in any business, es­pe­cially one that serves all ages.

“I sup­port my staff 100 per­cent of the time,” he said. “The div­i­dend of treat­ing oth­ers like you want to be is treated is sat­is­fied peo­ple who will re­turn for an­other meal. Happy staff is re­flected the num­ber of customers that re­turn time and again.”

Croft has a fam­ily his­tory in the food in­dus­try that dates back to a child­hood in a small Ge­or­gia com­mu­nity near the Florida bor­der. His par­ents are Larry Croft and Sandy Dal­ton and grand­par­ents are Claude and Nolie Croft.

“My g r a nd­fa­ther Claude was a Methodist min­is­ter and my grand­mother Nolie was known for her hos­pi­tal­ity and the great meals she pre­pared on Sun­day af­ter church,” he said. “I can still re­mem­ber the smells, taste and fel­low­ship we shared in their home.” Croft ad­mits he is not a baker, but smiles with pride when he talks about his wife Kristy’s tal­ent when pre­par­ing treats like cake, pies and other sweets.

“I don’t bake, but I can cook,” he said. “My ex­pe­ri­ence of pre­par­ing a va­ri­ety of dishes will be ap­plied to our business,” he said.

Croft has been in­volved in all as­pects of the in­dus­try, which in­cludes open­ing restau- rants at 13 dif­fer­ent lo­ca­tions in com­mu­ni­ties such as Dou­glasville.

“I started work­ing in fam­ily restau­rants when I was 17,” he said. “I am known as a butcher and can carve and cut to fit any menu re­quire­ment.”

Fam­ily mem­bers in­cluded in the new business are brothers Paul El­liott and Adam Croft.

“It is a team ef­fort,” they agreed with an ex­changed look and laugh­ter.

The in­vi­ta­tion to visit the new restau­rant af­ter it opens in early Oc­to­ber is “come and give us a try.”

Agnes Ha­gin/SJ

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