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| Bill Miller Bar-B-Q Sustainability | A Question for the Future of the Company | | Team Bar-B-Q consisting of Willie Lindsay, Lee Little, Jesse Mermella, and Joseph Preusser | 2/1/2012 |

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Introduction by Joseph A. Preusser * Home of Texas' best eatin' for over 50 years, Bill Miller Bar-B-Q offers only the choicest of meats, all cooked to perfection over a fire of 100% Texas Hill Country Live Oak in a brick pit. According to the Bill Miller webpage, “all of our barbecue is cooked with 100% hill country live oak wood in a brick pit. Natural gas or electric heat is never used to cook our barbecue, only wood, heat and smoke. Bill Miller designed the original barbecue pits he used in the 1950 's and the large industrial sized ones used today -- that will cook up to 2,500 pounds of brisket at one time in 18 to 20 hours. Each of our dishes is served to you with our promise of Total Customer Satisfaction.” In 1950, on a $500 loan from his father, Bill Miller opened a small poultry and egg business. Three years later Bill Miller Bar-B-Q began as a small fried chicken-to-go restaurant. Fried chicken led to hamburgers and then to barbecue. The second restaurant opened in February of 1963. Today there are 68 Bill Miller Bar-B-Q restaurants.(About Bill Miller Bar-B-Q, 2011)

* According to a personal interview with Ms Barbara Newman, the company has expanded and Bill Miller's currently now operates 70 restaurants in south Texas. All of these facilities are owned and operated by the family and the four children. There are no current plans to expand operations outside of south Texas as that would require the opening of an additional commissary. The family intends to keep maintain the current quality and the freshness by using food that is prepared daily.(Newman, 2011)

* Bill Miller always believed he could provide better food and

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