Southern Pride of Texas
Restaurant & Catering Industry News
7 articles on smoker care, BBQ tips, industry news, and more.
Your Smoked Brisket Survived 14 Hours in the Pit — Don't Let It Die in a Paper Bag
How BBQ operators can protect product quality from kitchen to customer door with better holding, packaging, and deliv...
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What I Actually Saw at the National Restaurant Show That Matters for Commercial BBQ
Five trends from the 2024 National Restaurant Show that'll change how BBQ operators plan menus, manage labor, and buy...
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What the Competition Circuit Keeps Teaching Me About What Your Customers Actually Want
NBBQA trends reveal shifting consumer preferences that smart commercial operators can use for menu and equipment deci...
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Your Brisket Survived 14 Hours in the Smoker — Don't Kill It in the Last 20 Minutes
Online ordering demands your smoked meats hold quality through packaging and delivery. Here's how to protect what you...
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What El Pollo Loco's Numbers Tell Us About Smoked Protein Programs
El Pollo Loco's Q1 margins show what happens when QSR chains build around fire-cooked protein. Lessons for commercial...
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What Fast Food's Automation Push Actually Means for Commercial Smokers
Drones, pickup windows, and menu wars reveal where QSR is headed — and why real BBQ operations face different equipme...
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What the Online BBQ Crowd Gets Wrong About Commercial Operations — And What They Accidentally Get Right
Discord servers and Reddit threads are full of BBQ advice. Some of it actually applies to commercial kitchens. Most o...
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