Southern Pride of Texas
Recipes & Cooking Guides
16 articles on smoker care, BBQ tips, industry news, and more.
What Del Taco's New Value Menu Tells Us About Running a High-Volume Kitchen
A fast-food value menu shift reveals lessons for commercial BBQ operations managing food costs, throughput, and equip...
Read Article →
Eric Dale's Pastry Program Runs on the Same Logic That Built My BBQ Kitchen
Denver pastry chef Eric Dale proves that high-volume precision isn't just for BBQ. His equipment philosophy mirrors w...
Read Article →
Chip Wade's Gold Plate Win and What It Actually Tells Us About Running a Kitchen
USHG's CEO takes the Gold Plate Award. Here's why his operational philosophy matters for commercial kitchen operators.
Read Article →
What I Actually Drank at the National Restaurant Show (And Why It Matters for Your Beverage Program)
Nine drinks from the NRA Show floor that caught my attention—and the operational math behind adding them to a BBQ menu.
Read Article →
What Coca-Cola's NRA Show Booth Tells You About Where Beverage Service Is Headed
Earl walks the National Restaurant Show floor and breaks down what Coca-Cola's booth reveals about high-volume bevera...
Read Article →
What Taco Bell's Mexican Pizza Mashup Tells Us About Commercial Kitchen Reality
Taco Bell's new Cantina Chicken mashup reveals hard truths about high-volume menu engineering that every commercial o...
Read Article →
What Black Rock Coffee Bar's Growth Tells Us About Building a Weather-Proof Operation
Black Rock's strong sales despite bad weather reveal what high-volume operators already know: consistency wins. Here'...
Read Article →
Clayton's Kitchen Shows What Happens When Universities Stop Thinking Small About Foodservice
Lehigh University's rotating restaurant concept brings professional kitchens to campus. Here's what commercial operat...
Read Article →
What OpenTable's New Chef Council Tells Us About Where Hospitality Is Headed
OpenTable's new advisory council signals shifts in how restaurants approach operations. Here's what it means for equi...
Read Article →
When the Numbers Get Ugly: Equipment Decisions That Actually Protect Your Margins
How commercial BBQ operators can protect margins during economic uncertainty through smarter equipment choices and op...
Read Article →
What the Chicken Sandwich Wars Actually Mean for High-Volume Operators
Chili's takes another swing at McDonald's. Here's what commercial kitchens can learn about protein throughput and mar...
Read Article →
What Fuzzy's Seasonal Menu Tells Us About High-Volume Protein Execution
Fuzzy's Taco Shop's seasonal rollout shows how regional chains manage limited-time proteins. Here's what commercial o...
Read Article →