Interview with Ron Mitchell, owner
Q: How did you get involved in this business?
A: I came to Denver in 1981 to manage my cousin’s restaurant in Northeast Denver, which was Daddy Bruce’s Barbeque. Most of what I learned about barbecue came from him and I have continued in this business since that time.
Q: What distinguishes you from other businesses in your category?
A: What I learned from Daddy Bruce is that simple is better and shortcuts are bitter. Therefore, all of our menu items are seasoned and flavored with simple, natural seasonings and our cooking process is slow without going beyond the point of doneness. For us, spicy is not defined as hot but, rather, flavorful. Lastly, the finished product is not the food, but the satisfaction of our customers.
Q: What do you like best about your line of work?
A: I enjoy taking something in the raw and making it into a product that people like and desire. I also enjoy the many social exchanges I share with so many of my customers and neighbors and the satisfaction of going home at night tired from knowing my day was filled with serving people who chose to come to my shop rather than going somewhere else.
Q: What is your business’ biggest challenge?
A: As a really small business, the biggest challenge is staying alive and relevant with limited resources.
Q: Something people might be surprised to learn about you or your business:
A: People are often surprised to find out about my relationship to Daddy Bruce Randolph and my partner, Winston Hill’s history with the New York Jets. He is the Jets’ most decorated player, was in the 1969 Super Bowl and was one of the inaugural inductees into the Jets Ring of Honor, as well as a number of other accomplishments in his NFL career.
Profile
Business: Winston Hill’s Ribs and Stuff
Address: 5090 E. Arapahoe Road, Centennial
Hours: 11 a.m.-8 p.m. Monday through Saturday
Founded: 1991
Contact: 303-843-6475,
Employees: 2
