Hawg Holler coming soon to Rockmart
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.”