Bill Miller's isn't just a restaurant. It's a career ladder, a community anchor, and a 75-location operation that still smokes its brisket the same way it always has.

In this episode of Greater 210, Jeff Webster sits down with Jim Guy, President and CEO of Bill Miller Bar-B-Q, to talk about what it takes to run one of San Antonio's most beloved brands. Jim shares how a career in commercial real estate led him to the top seat at a company he'd been serving as a client, and what he's learned in nearly 10 years running an operation with 4,600 employees and a commissary that never stops.

They get into the economics of keeping prices steady through inflation and tariffs, why Bill Miller's refuses to shrink its portions, and how a new state-of-the-art commissary facility doubles the company's capacity for growth. Jim also opens up about the culture behind the numbers, including pit workers with 40-plus years on the job and employees who came in for a summer and stayed for decades.

If you want to understand how a San Antonio original stays competitive, consistent, and community-rooted across generations, this is the episode.

Chapters:

• (00:00) – Welcome: Who Is Jim Guy?
• (02:04) – From AT&T and Commercial Real Estate to Running Bill Miller's
• (07:29) – Why He Said Yes: Faith, Family, and a Unanimous Board Vote
• (08:54) – What Bill Miller's Means to San Antonio: Jobs, Culture, and 40-Year Pit Masters
• (15:08) – Holding the Line: Prices, Portions, and Outpacing the Industry
• (18:58) – The New Commissary: Doubling Capacity Without Losing Consistency
• (22:49) – Where Bill Miller's Is Growing Next: Cedar Park to College Station
• (23:34) – Laguna Madre: The Seafood Side of the Business

Links and Resources:

• Bill Miller Bar-B-Q – https://www.billmillerbbq.com/
• Laguna Madre Fish House – https://www.lagunamadreseafood.com/
• Greater San Antonio Chamber – https://www.sachamber.org/

Podcast Production Services by https://EveryWord.Media