Short Sugar’s wins the Kraft Restaurant & Menu Makeover Sweepstakes

Short Sugar’s Barbecue Drive-In restaurant of Reidsville, N.C., wins the grand prize in the Kraft Restaurant & Menu Makeover Sweepstakes.

Short Sugar’s received a $40,000 cash prize to use for a “makeover” project of their choice, plus a private, three-day Culinnovation menu ideation session at Kraft’s Glenview headquarters.

“We pride ourselves on our great barbecue tradition and our reputation for treating our customers like family,” said David Wilson, owner of Short Sugar’s Barbecue Drive-In. “But we keep our operations evolving and improving, and the people at Kraft Foodservice are helping.”

Short Sugar’s plans to use the cash prize for a state-of-the-art refrigeration system at its renowned restaurant. During the Culinnovation session, Short Sugar’s representatives collaborated with chefs and experts from the Kraft Culinary Centre to develop several new dishes using Kraft products with strong appeal to their customers. Short Sugar’s currently purchases several Kraft products, including Kraft dressing, A.1. Steak Sauce, and Kraft jams and jellies through U.S. Foodservice Roanoke (Va.).

“The independent foodservice operator is the foundation of the industry, and we’re proud to help our valued customers, such as Short Sugar’s, succeed,” said Tom Sampson, Executive Vice President and President, Foodservice for Kraft Foods North America. “Our growth is tied to the growth of our customers, and we believe the quality products, menu ideas and business solutions we provide make a difference.”

Short Sugar’s Barbecue Drive-In restaurant opened in 1949. Owner Dave Wilson is the son-in-law of one of the original owners. The restaurant is a favorite with locals and was recognized as one of the top 100 barbecue joints in the country by the authors of The Real Barbecue.

In addition, Short Sugar’s was recently named one of 25 stops on the North Carolina Barbecue Society Historic Barbecue Trail™.

“The Culinnovation session opened our eyes to a number of menu possibilities,” Wilson said. “They fit nicely with the flavors our customers would like to try and would complement our traditional barbecue items.”