Catering inside or outside is our specialty

It was customer demand that prompted Carter’s to bottle our signature brbecue sauces taken from a century-old family recipe. Carter’s has been selling its sauces at a handful of independrnt, local grocery stores for several years. Carter’s has also won several national awards for our barbeque sauces, influding first place in the 2015 Scovie
awards; second place in the 2015 Texas Man Up competition, and fourth-place prize in 2015 Kansas City Barbecue Society competition. After these achievements, Carter’s decided to bid for shelf space with major grocery chains. It was a dream come true for Carter’s to be selected as one of the suppliers to have our products placed on store shelves as part of the Winn-Local program. What are your goals for the future?
Carter’s BBQ future goal is to expand into all of Southeastern Grocers LLc,lchains, and beyond. In addition, Carter’s would also like to introduce other products which includes our dry rub se1S0ning, homemade peach cobbler, sweet potato pie, apple pie, and our signature southern brewed ice tea.
What makes me unique?
Over the past 30 years, I have learned to be patient and persistent in a pr ‘fessional manner to achieve my goals. An overview of the local product you will be sampling – what is it? why 0 customers love this? why do they like to buy your product? Other information
Carter’s BBQ will be sampling all four versions of our signature BBQ sauce products – two with a sweet, mustard base in regular and hot flavors, and two with a hickory smoked flavor in a regUlar and hot flavors.
Carter’s is known for our signature barbeque sauces, and is a favorite of 1any celebrities and local communities. Customers love Carter’s BBQ sauces because of the uniqueness and originality of the taste on a variety of items including meats, chips, french fries, egg rolls, celery, and salads. customerrl buy our sauce because Carter’s BBQ sauces are Just Plain Good!
It was Carter’s paternal grandmother, the late Callie Tarver, who first found commercial success with a sauce that had been handed down through generations of her relatives. The ochre-c lored condiment was a table staple at her
Albany, GA., restaurant throughout much of the 1950s and 60s.