Before long, we had to grow up and invest in silverware and regular plates. And hire servers. And invest in a conveyer pizza oven, which freed up the wood-fired oven. We finally had a place to cook steaks and other full-fledged Italian entrees.
Those early years were crazy, and it’s fun now to remember how the menu evolved. Once we reached the point where we could serve a pizza in 20 minutes, instead of 45, and give our guests the quality of service they deserved, consistently, the restaurant grew in popularity.
And as the craft beer movement picked up steam, we at SMB found ourselves ahead of the curve. We had invested in our own recipes and spent years evolving and perfecting them. The craft craze is one of the main reasons we have been successful.
We decided to open a new location in Pigeon forge in 2004, and when that restaurant took off, we decided to try Turkey Creek in West Knoxville in 2008. With our Maryville location opening a couple of years later in 2011.
SMB still has those four locations in East Tennessee—Gatlinburg, Pigeon Forge, Knoxville (Turkey Creek), and Maryville—and are proud to be part of the Copper Cellar Family of Restaurants.