Timber Ridge represents more than the opening of another Inland Empire restaurant. For owners Mike and Lori Miller, it is the latest chapter in a restaurant career that began more than five decades ago and has grown through hard work, community support and a belief that hospitality should feel personal.
Mike Miller began working in the restaurant industry at age 15 at a McDonald’s on E Street. While still employed there, he also took a position at Cask ’n Cleaver, where he started as a dishwasher.
From that entry-level position, Miller steadily learned nearly every part of restaurant operations. He worked as a prep cook, cook, busser, server and bartender before advancing into restaurant management.
That broad experience gave him an understanding of how each employee contributes to the success of a restaurant.
Over the course of approximately 52 years, Miller estimates that he has managed about 10 restaurants and owned approximately seven. His career has included casual dining, full-service restaurants and steakhouse operations.
Miller said the restaurant business has always appealed to him because of the people.
“It is the employees,” he said. “It is working with great employees and the satisfaction of serving guests and being the best at what we can do.”
Mike Miller brought his experience to Woody’s Classic Grill in Grand Terrace. During the eight years in serving the local residences, the restaurant developed a following built around familiar food, friendly service and a close connection with the community.
Miller credited the restaurant’s success to its employees, guests and the support of Grand Terrace residents.
“God has blessed us with a wonderful business, a wonderful crew and, best of all, wonderful guests,” Miller said during an interview.
Not long after marrying his longtime sweetheart Lori, they were approached by owners of a restaurant property in a neighboring city who asked them to bring Woody’s to their location.
The Millers initially hesitated because they considered themselves retired. Eventually, however, the opportunity led them to open Woody’s Roadhouse in Colton.
The Colton restaurant developed into a breakfast, lunch and dinner destination, with its evening operation taking on the character of a value-priced steakhouse. The Millers created separate breakfast, lunch and dinner menus to distinguish it from the Grand Terrace restaurant.
The restaurant was established near the corner of Ninth Street and Valley Boulevard at 201 East Valley Boulevard. The location serves breakfast, lunch and dinner, with separate menus designed for different parts of the day.
The Colton concept also allowed the Millers to meet a need they believed existed in the area. After another local steakhouse closed, residents had expressed disappointment about the loss of a nearby place for steaks and traditional sit-down meals.
Miller said that because the Grand Terrace and Colton restaurants are only several minutes apart, they needed to offer different experiences rather than compete directly with one another. At night, the Colton restaurant takes on the style of a value-priced roadhouse and steakhouse.
The success of the Grand Terrace Woody’s and the early response in the Colton Woody’s has helped lead the Millers’ to their newest venture, Woody’s “Timber Ridge” on Hospitality Lane in San Bernardino.
Once again, the opportunity came from a property owner who had researched the Millers and their restaurant operations. According to Miller, the property owner approached them and asked them to take over the restaurant.
The negotiations took approximately six months. Miller said he believes faith has guided the couple’s unexpected growth.
“If He leads you to it, He will lead you through it,” Miller said speaking of faith in the Lord
Timber Ridge gives the Millers the opportunity to provide a more refined steakhouse experience while maintaining the warmth and affordability that have defined Woody’s.
The restaurant offers generous portions, competitive prices and a strong focus on food quality, the kitchen crew must prepare every plate with care said Miller.
He believes a successful restaurant must offer more than attractive surroundings or well-prepared food. Employees must create a culture in which customers feel welcomed and appreciated.
Miller often compares restaurant service to hosting a party at home. When guests arrive, a good host greets them enthusiastically, helps them settle in, offers refreshments and remains available throughout the visit.
“The party is out here,” Miller tells his employees. “You need to be with your party, hosting your party.”
“Perceived value is very important,” he said. “At the end of the meal, you should be able to say, ‘That was worth it.’”
At Timber Ridge, Miller combines fine dining elements with the approachable service and value that have become associated with Woody’s. The restaurant features a large, attractive dining space, room for private gatherings and an atmosphere designed to feel comfortable rather than formal or intimidating.
The addition of Timber Ridge allows the Millers to expand that idea into a more elevated dining experience.
The Millers also plan to introduce banquet and party packages that can serve company events, holiday celebrations and large family gatherings.
Although Timber Ridge is a larger operation than the couple’s previous restaurants, Miller said the fundamentals remain the same: quality food, attentive service and genuine hospitality.
The opening of Timber Ridge brings together decades of restaurant experience, a history of local ownership and a commitment to the Inland Empire.
For Miller, the goal is not simply to open a successful steakhouse. It is to create a restaurant where customers feel welcomed, employees feel valued and the community has a new place to gather.