Southern Pride of Texas
Restaurant & Catering Industry News
27 articles on smoker care, BBQ tips, industry news, and more.
What Restaurant Chains Are Getting Right (and Wrong) With World Cup Promotions
World Cup fever hits chain menus hard. Here's what commercial operators can learn from the big brands' promotional pl...
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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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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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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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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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Why Every Corporate Event Planner in Texas Is Calling About Smoked Brisket
Corporate catering has shifted hard toward smoked meats. Here's what's driving it and how operators are scaling up to...
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The World Cup Is a Revenue Window Most BBQ Operators Miss Completely
How BBQ restaurants and caterers can capture World Cup crowds with smart production planning and equipment that won't...
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What European Fast Food Menus Tell Us About Your Next Equipment Decision
European QSR chains are pushing smoked proteins hard. When that wave hits U.S. franchises, your production capacity b...
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Your Kitchen Already Runs Brisket at Scale — Here's How to Turn That Into a Catering Business
A practical guide to expanding your BBQ restaurant into catering, covering equipment capacity, pricing math, and the ...
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When One Location Isn't Enough: Equipment Decisions That Make or Break Your Second Spot
Expanding your BBQ restaurant means rethinking production capacity, equipment placement, and workflow—not just copyin...
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Your Kitchen Already Runs Brisket at Scale — Here's How to Turn That Into a Catering Operation That Actually Makes Money
A practical framework for BBQ restaurant owners adding catering without destroying margins or burning out their crew.
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