Case Studies Region: Southeast

Linda and Jimmy Baird – The Little Kentucky Smokehouse

Est. reading time: 5 mins

Odds are good you’ve never had to pass through Uniontown, Kentucky, a town of about 1,000 people on the Ohio River. However, odds are much better that you’ve eaten something from Uniontown, the home of Little Kentucky Smokehouse and its affiliated companies Union County Livestock, better known as Jim David Meats and Mid-South Sales. Owned […]

Ron van der Hengst – South Central Growers

Est. reading time: 4 mins

Those long racks and shelves of annuals are an explosion of color that gardeners long to see through the winter months—an effusion of reds, yellows, pinks, blues and more awaiting a new home in a patch of soil. While the gardeners buying their annuals in big-box stores such as Lowe’s in Tennessee, Kentucky, Missouri and […]

Jessica Zabel – Cod & Capers Seafood

Est. reading time: 5 mins

As people enter Cod & Capers Seafood in North Palm Beach, Florida, they step into a bustling, high-ceilinged marketplace with a display case running the length of the store. On any given day, it holds 50 to 60 different kinds of fish, as well as oysters, clams and scallops. There is a gourmet foods section […]

Robert Reesor – Rouge River Farms

Est. reading time: 5 mins

When grocery stores put out bins of corn, the floor tends to get littered with husks and corn silk. Plus, many people peel the husks to inspect the quality, sometimes throwing the cob back if it’s not to their liking. Seeing this mess, as well as the frustration of grocery store workers, Robert Reesor and […]

Louis Soon – Maven Restaurant Group

Est. reading time: 4 mins

His dining concepts popular in and around Atlanta, Louis Soon is taking them elsewhere. Not too hastily, however, as he says he won’t risk compromising quality. But Soon senses a bigger market for all the brands under his Maven Restaurant Group.  Soon to be introduced to neighboring Alabama is the rustic Butcher & Brew, whose […]

Derek Clark – CRS OneSource

Est. reading time: 4 mins

When a steakhouse needed a new oven but couldn’t afford it because business had slowed during the COVID-19 pandemic, CRS paid for it and provided a financing plan. Then, it installed and serviced the oven. According to Derek Clark, the owner and vice president of CRS, or Clark Restaurant Service, this was just business as […]

David Greengold – Juan’s Flying Burrito

Est. reading time: 4 mins

Imagine walking down New Orleans’ Magazine Street, the first five blocks of which were created in 1788. A stone’s throw from the Mississippi river, the street is now six miles long and lined with quaint shops occupying buildings constructed in the 1850s. Restaurants are abundant, but one serves up both culinary and musical delights: Juan’s […]

Aaron Ludwig – Jack Brown’s

Est. reading time: 5 mins

Erik Estrada apparently is cool with the concept of his circa-1970s TV show inspiring a burger at a slowly but steadily growing chain of very basic bars. Recently he chanced upon a Jack Brown’s in rural Tennessee and enjoyed a so-called Ponch burger named after his character in “CHiPs,” Patrolman Francis Poncherello. That’s a toasted […]

Al Murphy – Mother Murphy’s Flavors

Est. reading time: 4 mins

It’s that whiff of vanilla, that cherry tartness, or the pucker of lemon you remember from candy as a kid. Or it’s that taste of peanut butter you enjoy in your cocktail-hour whiskey. “We make memories through flavors,” says Al Murphy. “Our flavors are part of everyday life experience—think back to childhood and those impressions.” […]

FPL Food

Est. reading time: 4 mins

There’s nothing like sinking your teeth into the perfect, mouth-watering Wagyu ribeye. The marbling of the cut; the soft, velvety texture; the unctuous flavor achieved by grilling over an open flame. As steaks go, these premium cuts are as good as it gets. Francois Leger, owner of FPL Food, LLC, has been selling high-quality Wagyu […]

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