Southern Pride of Texas
Restaurant & Catering Industry News
13 articles on smoker care, BBQ tips, industry news, and more.
Old Bay Ribs in a Commercial Smoker: Why This Regional Secret Deserves More Attention
Old Bay seasoning on smoked ribs isn't crazy—it's a legit regional technique. Here's how to do it right in a commerci...
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What Competition Chicken Taught Me About Running a Commercial Kitchen
Lessons from 30 years on the competition circuit that apply directly to restaurant and catering BBQ production.
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What Nobody Tells You About Adding a Second Location: The Equipment Math That Actually Matters
Before you sign a lease for location two, here's how to plan smoker capacity so you don't repeat mistakes I've watche...
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When One Location Isn't Enough: Planning Your Second Smoker (and Your Second Location)
Equipment and capacity planning for BBQ restaurant expansion, from a service tech who's helped operators scale up the...
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When You're Running Short-Staffed, Your Equipment Has to Pick Up the Slack
Practical equipment strategies to maintain BBQ quality and output when you can't find enough workers. Real math, real...
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When One Location Isn't Enough: Planning Your Equipment for a Second BBQ Operation
Practical equipment and capacity math for BBQ operators expanding from one location to two. Real numbers, real consid...
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When One Location Isn't Enough: Equipment Decisions That Make or Break Your Second Store
Planning to expand your BBQ restaurant? Here's what most operators get wrong about capacity planning and equipment sc...
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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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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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What Happens When a BBQ Concept Goes From 3 Locations to 30: The Equipment Question Nobody Asks Early Enough
Franchise equipment standardization isn't about buying the same smoker 30 times. It's about parts, training, and what...
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Ghost Kitchens Are Changing BBQ Operations — Here's What's Actually Working
Earl breaks down ghost kitchen BBQ concepts that make money, and the equipment decisions that separate real operators...
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Running a Skeleton Crew: Equipment Choices That Actually Reduce Labor Dependency
Practical equipment strategies for BBQ restaurants running short-staffed, from automated smokers to batch sizing that...
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