Southern Pride of Texas
Restaurant & Catering Industry News
165 articles on smoker care, BBQ tips, industry news, and more.
When One Location Isn't Enough: The Equipment Math Behind Your Second BBQ Operation
Practical guidance on capacity planning and smoker investment when expanding from a single BBQ restaurant to multiple...
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World Cup Watch Parties Are a Smoker's Endurance Test — Here's How to Win
Planning World Cup watch parties at your restaurant? Ray explains the production math, equipment prep, and menu strat...
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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 Smoker Doesn't Need WiFi to Make Good Barbecue
Earl breaks down when kitchen tech integration actually helps commercial BBQ operations—and when it's just expensive ...
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When One Location Isn't Enough: What I Learned Watching Restaurants Scale Up
Practical equipment and capacity planning advice for BBQ restaurant owners expanding beyond a single location. Based ...
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Your Smoker Runs 12 Hours a Day — Why Can't You Keep a Crew Longer Than 12 Weeks?
Restaurant staffing problems aren't just about wages. Here's what operators are getting wrong and how to actually bec...
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What a Denver Pastry Chef Taught Me About Smoke, Precision, and Equipment That Actually Performs
Eric Dale's pastry work at a top Denver restaurant reveals why temperature consistency matters as much in dessert as ...
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Hire the Pit Boss, Train the Prep Cook: What Actually Matters When Staffing a BBQ Operation
After 30 years running crews, Earl breaks down which BBQ restaurant skills you need to hire for and which ones you ca...
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Your Smoked Meat Survived 14 Hours in the Pit. Don't Let the Last 20 Minutes Ruin It.
How BBQ restaurants protect product quality through online ordering: holding temps, packaging materials, and delivery...
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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 I Actually Saw at the NRA Show That Matters for Your Operation
Earl breaks down the real trends from the National Restaurant Association Show that affect commercial BBQ operations ...
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