Southern Pride of Texas
Restaurant & Catering Industry News
22 articles on smoker care, BBQ tips, industry news, and more.
When One Location Isn't Enough: The Equipment Math Behind BBQ Expansion
Planning to expand your BBQ restaurant? Here's how to calculate equipment capacity, avoid common scaling mistakes, an...
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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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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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What I Learned Servicing Equipment for Multi-Unit BBQ Operations
Equipment standardization across BBQ franchise locations requires more planning than most operators expect. Here's wh...
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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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What a New Chief Commercial Officer at Church's Texas Chicken Tells Us About QSR Smoke Programs
Church's adds a CCO to accelerate growth. Here's what that means for commercial smoker operations in quick-service ch...
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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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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 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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