Southern Pride of Texas
Restaurant & Catering Industry News
13 articles on smoker care, BBQ tips, industry news, and more.
Same Menu, Same Pitmaster, Two Wildly Different Results: What Your Smoker Is Actually Doing to Your Product
A real comparison of two smokers running the same cook reveals why equipment choice directly impacts consistency, yie...
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What NBBQA Competition Trends Actually Tell Restaurant Operators About Equipment and Production
Competition BBQ trends reveal real consumer preference shifts. Here's what matters for commercial operators choosing ...
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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 a Magic Venue's Seven Food Service Stations Tell Us About Commercial Kitchen Planning
Chicago's new magic venue The Hand & The Eye runs one restaurant and six bars. Here's what that build-out reveals...
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Ghost Kitchen BBQ: What Actually Works When You Don't Have a Dining Room
Real talk on ghost kitchen BBQ operations — what equipment makes sense, what doesn't, and why most fail within 18 mon...
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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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Ghost Kitchen BBQ: The Equipment Math Nobody Talks About
What actually works for ghost kitchen BBQ operations — and the equipment decisions that make or break your margins.
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What Chipotle's Honey Chicken Return Tells You About Your Smoker Capacity
Chipotle bringing back honey chicken signals menu trends that affect commercial BBQ operations. Here's what it means ...
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Your Second Location Won't Fail Because of the Menu — It'll Fail Because You Underestimated Equipment
Ray breaks down the equipment math and capacity planning most BBQ operators get wrong when expanding to a second loca...
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Ghost Kitchen BBQ: What I've Learned From Operators Who Made It Work
Ghost kitchen BBQ can work if your equipment matches the model. Here's what separates profitable operations from expe...
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What Fast-Casual Menu Churn Tells You About Your Own Operation
Earl breaks down why the constant menu changes at chains like CAVA and Chili's should make commercial BBQ operators t...
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Ghost Kitchen BBQ: Why Most Concepts Fail and What Actually Works
Ghost kitchen BBQ can work, but only with the right equipment and approach. Here's what I've seen succeed and what fa...
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