Southern Pride of Texas
Restaurant & Catering Industry News
51 articles on smoker care, BBQ tips, industry news, and more.
What I Actually Drank at the National Restaurant Show (And What It Means for Your Beverage Menu)
Earl recaps nine drinks from the 2024 National Restaurant Show floor and what they signal for operators building out ...
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What Your Insurance Agent Won't Tell You About Commercial Smoker Operations
Liability and insurance gaps that catch BBQ operators off guard — and the equipment decisions that actually affect yo...
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What Competition BBQ Is Teaching Us About Where Restaurant Menus Are Headed
NBBQA trends reveal shifting consumer preferences that smart operators can translate into menu decisions and equipmen...
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Food Costs Are Brutal Right Now — Here's How Operators Are Actually Fighting Back
Real strategies BBQ restaurants are using to survive 2024's inflation without gutting quality or alienating regulars.
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Kitchen Tech Integration and Commercial Smokers: What Actually Works and What's Just Noise
Earl breaks down which smoker-to-kitchen tech integrations matter for real operators and which ones are expensive dis...
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What Defined Hospitality Gets Right About Building a Restaurant Group That Actually Lasts
Philadelphia's Defined Hospitality builds spaces people remember. Here's what commercial operators can learn from the...
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When You Can't Hire, Your Equipment Has to Work Harder
Practical equipment strategies that help understaffed BBQ operations maintain quality and volume without burning out ...
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What First Watch's Breakfast Pivot Tells Us About Running a Smarter BBQ Operation
First Watch's menu refresh and marketing shift offer real lessons for BBQ operators thinking about efficiency, consis...
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What Lehigh's Clayton's Kitchen Gets Right About Campus Foodservice — and What Your Restaurant Can Learn
Lehigh University's rotating restaurant concept offers real lessons in volume planning, equipment strategy, and how t...
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Hiring for Your BBQ Restaurant: The Skills You Can't Teach and the Ones You Shouldn't Pay Extra For
After 22 years servicing smokers in commercial kitchens, Ray breaks down which skills to hire for and which ones any ...
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Your Brisket's Last Mile Might Be Ruining Everything You Built
How BBQ operators are solving the packaging, holding, and delivery challenges that make or break online ordering prog...
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Your Smoker Talks to Your POS Now — Here's What That Actually Means for Your Kitchen
How modern commercial smokers integrate with kitchen management systems, and what operators should actually care abou...
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