Today we’d like to introduce you to Kevin Miller.
Hi Kevin, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I’ve spent most of my life in the restaurant world. My journey started behind the grill at Wendy’s, where I learned the value of hard work and consistency. Over time, I worked my way up through management and eventually became a General Manager, running multiple restaurants and building a strong foundation in the industry. But deep down, I always had a bigger dream — to create something of my own.
I took a leap and bought a food truck, which was my first taste of ownership. It was a stepping stone, and even though I loved it, I made the tough decision to sell it to help open my restaurant. That moment was both scary and exciting — it was me betting on myself. Every late night, every challenge, and every lesson along the way has led me to where I am now, living out a dream that once felt far away.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Money, money, money. Wondering how are we gonna pay bills, rent, if the restaurant is not doing well. Hiring people to help us run day to day operations. “It definitely hasn’t all been smooth. Starting out in a small town, the biggest challenge was just getting people to know we were here and giving them a reason to come back. We’ve had ups and downs with staffing, like many small businesses, and making sure we keep our food quality high while prices keep going up hasn’t been easy. There were days when it felt like everything that could go wrong, did—but we kept pushing. Listening to our customers, staying consistent, and putting love into what we do is what’s helped us get through it.”
Appreciate you sharing that. What else should we know about what you do?
I’m one of the owners of Samiches Bar & Grill in Ferris, Texas, and my work is hands-on in just about every part of the business. I’m involved in menu creation, day-to-day operations, customer experience, and building our brand in the community. We’re a locally owned spot that focuses on great food, a welcoming atmosphere, and consistency — especially with items like our wings, Italian beef, catfish, and daily specials that people know us for.
What sets us apart is our originality and connection to the people we serve. We don’t just follow trends — we create our own flavor combinations, run crowd-favorite specials, and listen to what our customers want. We take pride in making food fresh, keeping prices fair, and creating a place where regulars feel at home and new faces feel welcomed.
I’m most proud of how we’ve built the business from the ground up. We didn’t have a big corporate budget or a franchise blueprint — we relied on hard work, creativity, and word of mouth. We’ve grown our customer base, established a name in the area, and continue to evolve with new ideas, events, and promotions.
Another thing that sets us apart is that we’re involved in every detail — from the kitchen to marketing to customer feedback. We don’t hide in an office; we work alongside our staff and get to know our customers personally. That makes a difference in how people feel when they walk through the door.
At the end of the day, our goal is simple: serve good food, treat people right, and create a spot the community can be proud of. And I’m proud that we’re doing just that.
If we knew you growing up, how would we have described you?
Growing up, I was always independent, curious, and hands-on. I liked figuring things out for myself and I wasn’t afraid to try something new, even if I had to learn the hard way. I’ve always had a hustler mindset — if I wanted something, I’d find a way to make it happen.
I was social and good with people, but I also paid attention to how things worked. Whether it was food, business ideas, or just everyday life, I liked watching and learning. I’ve always had leadership traits — not necessarily the loudest in the room, but someone people looked to when it was time to make something happen.
I was drawn to creativity, sports, and anything competitive or challenging. I liked being active and staying busy, and I never really liked sitting still for too long. If there was a way to turn an idea into something real, that always interested me.
Looking back, a lot of who I was as a kid shows up in what I do now — working with people, building something from the ground up, staying motivated, and putting my own twist on things.
Contact Info:
- Website: https://Samichesbarandgrill.com
- Instagram: https://www.instagram.com/samichesbarandgrill/
- Facebook: https://www.facebook.com/samiches.biz/
- Yelp: https://www.yelp.com/biz/samiches-bar-and-grill-ferris
Image Credits
My Wife Tenaj Miller and Business Partner Willie Stephens
