Southern Pride of Texas
Restaurant & Catering Industry News
44 articles on smoker care, BBQ tips, industry news, and more.
Your Smoker Did Its Job — Now Don't Ruin the Meat Before It Reaches the Customer
How to protect smoked meat quality through packaging, holding temps, and delivery logistics for online ordering opera...
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What Restaurant Chains Get Wrong About World Cup Promotions (And What It Means for Your Smoker Capacity)
World Cup promotions drive massive traffic spikes. Here's how BBQ operators can actually prepare their production cap...
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Why Your Blackstone is Fine for Fajitas — And Why It Doesn't Belong in Your Production Kitchen
Chicken fajitas on a Blackstone work great at home. Commercial operators need to think bigger about throughput, consi...
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Your Restaurant Kitchen Is Already Set Up for Catering — Here's How to Actually Make Money Doing It
A practical guide to adding catering revenue using your existing smokers, staff, and production capacity without losi...
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Same Menu, Same Pitmaster, Two Wildly Different Results: What Your Smoker Is Actually Doing to Your Product
A real comparison of two smokers running the same cook reveals why equipment choice directly impacts consistency, yie...
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Your Brisket Survived the Smoker. Will It Survive the Delivery Driver?
How to protect smoked meat quality from holding pans to the customer's door. Packaging, temps, and the mistakes killi...
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Your Restaurant Already Has What Catering Needs — Except Maybe the Right Smoker Setup
How to launch catering from your BBQ restaurant without wrecking your dine-in operation or buying equipment you don't...
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Food Costs Are Up 23% — Here's How BBQ Operators Are Actually Responding
Real menu strategies BBQ restaurants are using to manage 2024 food cost inflation without sacrificing quality or alie...
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Food Costs Are Up 30% — Here's How Smart Operators Are Reworking Their Menus Without Losing Customers
Practical menu strategies BBQ operators are using to fight 2024 food cost inflation while keeping quality and ticket ...
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What Del Taco's Value Menu Tells Us About Running a Food Business Right Now
Del Taco's new value menu reflects the same cost pressures every food operator faces. Here's what it means for BBQ op...
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Your Restaurant Already Has the Equipment — Here's How to Build a Catering Arm That Actually Pays
A practical breakdown of how BBQ restaurant owners can expand into catering using existing equipment, with real numbe...
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Adding Catering to Your BBQ Restaurant Without Losing Your Mind or Your Margins
How to build a profitable catering operation from your existing restaurant — equipment, staffing, pricing, and the mi...
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