Southern Pride of Texas
Restaurant & Catering Industry News
27 articles on smoker care, BBQ tips, industry news, and more.
What a 10-Piece Chicken Box Tells Us About Where Foodservice Is Headed
Lee's Famous Recipe adds a 10-piece box. Earl breaks down what QSR menu moves mean for BBQ operators watching the sam...
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What a 10-Piece Chicken Box Tells You About Where Smoked Protein Is Headed
Lee's Famous Recipe Chicken expands their menu with larger family portions. Here's what that signals for BBQ operator...
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What BJ's Restaurant Leadership Shuffle Tells Us About Chain BBQ Operations
BJ's hires Darden marketer as brand president. What this means for restaurant equipment decisions and why chains keep...
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Chain Restaurants Are Scrambling — Here's What It Means for Independent BBQ Operators
Cracker Barrel's turnaround plan, KFC testing table service, and menu pivots everywhere signal opportunity for prepar...
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Cattleack BBQ and Why DFW Keeps Producing Operations Worth Studying
Earl breaks down a recent Cattleack BBQ visit—$77 worth of brisket, burnt ends, and sausage—and what serious operator...
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What Health Inspectors Actually Look for in Commercial BBQ — And How to Stop Failing
Health department compliance for BBQ operations isn't about perfection. It's about systems that hold up under scrutiny.
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That Ten Cents on Brisket Is Costing You More Than You Think
Why the Angus Choice vs Prime brisket debate isn't really about grade — it's about yield, cook time, and what your sm...
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What Tom Berry Gets Right About Building BBQ Concepts That Actually Last
COJE's Tom Berry builds restaurant concepts from real travel experiences. Here's what operators can learn from his ap...
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What I Learned Servicing Franchise Smokers for Two Decades
Equipment standardization makes or breaks BBQ franchise operations. Here's how successful multi-unit operators get it...
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What Church's Texas Chicken's New Sauce Tells Us About Where the Money Is Moving
Church's debuts a signature sauce, and commercial operators should pay attention to what this signals about flavor di...
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What Your Health Inspector Actually Cares About (And What They Don't)
22 years of service calls taught me what gets BBQ operations shut down. Here's how to pass inspections without the pa...
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What Fast-Casual Menu Moves Mean for Your Smoker Schedule
New menu items at major chains signal shifts in protein demand. Here's what operators running production smokers shou...
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