Page 99 - BWA FEB 2013

February 2013 | Business World Magazine | 99
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guest service and some of the most scrump-
tious servings of wings and ribs to be found
on earth, or any other planet for that matter.
There is a reason that St. Louis Bar &
Grill annually sells more than 1.4 million
pounds of chicken wings. As Poulton says,
“The Colonel may have his secret blend of
11 herbs and spices, but we have our secret
recipe too, which can’t be gotten off the
shelf. Our proprietary sauces and marinades
are specific to us and allow us to offer a dif-
ferentiated flavor profile that can’t be offered
by anyone else.” Among those sauces is a
garlic dill variety in which diners especially
delight. Though others may attempt to rep-
licate, the garlic dill sauce cannot be dupli-
cated and stands out as one the flavors most
savored by guests of St. Louis Bar &Grill. To
complement the uniqueness of their menu,
Poulton further demanded that guests be
treated just as that, as guests, with names and
needs, that are not only respected, but gra-
ciously welcomed as warmly as one might be
to a familiar friend. Poulton ascribes to the
“Guest-first” philosophy, and has worked to
ensure that this philosophy is embraced by
all in the organization.