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Popular Southern Restaurant & Brand w/ RE
Popular Southern Restaurant & Brand w/ RE

Belton, SC

GRIFFIN Property Solutions is proud to present this regionally popular destination restaurant and property. This one of a kind opportunity includes both the real estate and property associated with the business. Grits and Groceries was started some ten years ago by Heidi and Joe Trull. Heidi and Joe each have brought a life-long love of home cooking to Grits and Groceries. Born and raised in the Carolina’s, they have traveled far and wide honing their skills. Heidi owned and operated the well-loved New Orleans restaurant, Elizabeth’s, and Joe spent a decade as the pastry chef at Emeril Lagasse’s preeminent French Quarter restaurant, Nola. After they found out they were having a baby boy, they began their search for their next venture, but this time back in Carolina where they were from. Located at Saylors Crossroads Grits and Groceries has grown to become an institution of sorts for folks local and far that enjoy good southern cooking with a twist as well as good conversation and homemade jams and jellies. Grits and Groceries has been featured in many publications and programs including Southern Living, The Food Network, and the Charlotte Observer. The property includes the restaurant or “country store” (which has been renovated and updated for full restaurant use), a 3br/ 2ba ranch home, outdoor shelter with power for outdoor dining, a barn and fenced pasture, and storage facilities on 2.2+- acres. Saylors Crossroads is at the intersection of Hwy 185 and Hwy 284 in Belton, South Carolina (Anderson County). The property is triangular with road frontage on both Hwy 185 and Hwy 284. The sale includes the property, the business, and all business assets including equipment and furnishings. Grits and Groceries has over 16,000 Facebook followers along with a cookbook business with online sales which is also included with the business. The owners are retiring to focus on other ventures, but will provide a significant transition for the right buyer. The right buyer should have culinary experience and the ability to learn new recipes as well as have marketing experience. Growth could include ramping up a catering component or even adding new destination locations throughout the state.

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