For platter selections, diners can choose from pork, brisket or ribs, each of which comes with two side dishes.
The restaurant tries to vary its sandwiches as much as possible. Each meat choice comes with its own bread type, such as ciabatta buns for brisket versus croissants for chicken salad. That way, people keep coming back, Wills said.
“People that are coming in are coming in and they’re coming in,” she said.
Wills emphasized her restaurant’s homemade sides almost as much as the sandwiches and ribs.
“You’ve got to have good coleslaw and you’ve got to have good baked beans,” she said matter-of-factly.
The coleslaw, a creamy style, is Wills’ mother’s recipe. The beans get a flavor tweak with pulled pork mixed in. Or customers can choose chunky applesauce, tropical fruit, green beans or “dirty” chips.
Business has gone well for the barbecue sandwich shop, well enough for Wills to consider extending hours later to better grab a dinner crowd.
She has already begun planning for the Kokomo Rib Fest, the annual fundraiser for the Carver Community Center.
The competition should not be much of an issue, she believes.
She summarized another restaurant’s menu with two words: “They’re gross.”
• Daniel Human is the Kokomo Tribune business reporter. He can be reached at 765-454-8570 or at email@example.com.