This is a great restaurant supply store but the general public are welcome. This is the ideal place…read moreto get extra-large mixing bowls for the kitchen. The counter person is very helpful and knowledgeable. If they don't carry what you are looking for he will offer to call the other restaurant supply house and see if they have it for you. It is a handy place to do shopping for any upcoming holiday baking. Bulk ingredients, large pots and heavy duty stirring utensils. I make raw cat food and need large bowls for the vitamin slurry and then the ground meat and then to mix it all. I got a humungous (19 qt I think is how he described it ) stainless steel bowl for just under $10.00. I can now make the slurry and grind the meat straight into the same bowl. If my kitchen were big enough to accommodate me, I would buy many more supplies from Brigg's.

Briggs roots in Corinth go back generations and quite a few years. The company was started as a…read moretaxi cab concern by Shirley Briggs whose sons and grandsons now run the company. The taxi cab company was known to do some distribution of a different type during the prohibition era which lasted until 1966 in Mississippi. But long before prohibition was repealed in Mississippi, Briggs became a major distributor of tobacco and sundries. Today, Briggs is a major food service and restaurant distributor serving restaurants and schools over the entire state of Mississippi. Local folks take a great deal of pride in this home grown business, still family owned. To disclose a great local food service secret and document some local food history, I will tell you that Briggs carries a great stock barbecue sauce that has been served in Corinth over 60 years that I am personally aware of. When a host of Corinth's earliest food diner's from the 1940's and 1950's, Lewis's, Bruce's and then Fraley's started, they procured their barbecue sauce from a Potato Chip Manufacturer and Distributor called Stewart's Potato Chips which I believe was headquartered in Memphis. When I worked in Washington, DC, in the late 1960's, I would purchase smoked pork shoulders from Fraley's on my visits home along with a gallon of Stewart's barbecue sauce to carry back to where, I thought, good barbecue was impossible to find at the time. Sometime in the late 1960's, Stewart's went out of business or was acquired or otherwise disappeared. I was frantic until I found that Stewart's barbecue sauce had always been made by Pocahontas Foods which was a food co-op owned by a group of major food distributors in Montgomery, Alabama, and had been private labeled from the standard Pocahontas house brand barbecue sauce. Turns out, Briggs Tobacco Distributors locally was shifting their business at that time from largely tobacco and sundries into food products and restaurant supply and they became my source for the next 50 years. Today, the same Pocahontas sauce is available locally private labeled as Brigg's Barbecue Sauce. At about $7 a gallon, it is still a bargain in my opinion. Locally, I go to the Rib Shack where I enjoy it on French Fries just like I did at Fraley's in the 1950's. Another deeply held secret among barbecue restaurants and champion cooking teams across the South is that this sauce is the base for as much as 90% of all "custom" and "secret" sauces out there. Add a little corn syrup and make it sweeter, hot sauce to make it hotter, chili powder or cumin to give it a slight Mexican twist, the variations are endless and the work to make a custom sauce is reduced by a huge factor when you start with something that is pretty darn good to start with. Package it up, put your label on it, and you have your own "custom" barbecue sauce.