Southern Pride of Texas
Restaurant & Catering Industry News
165 articles on smoker care, BBQ tips, industry news, and more.
What the Competition Circuit Keeps Teaching Me About What Your Customers Actually Want
NBBQA trends reveal shifting consumer preferences that smart commercial operators can use for menu and equipment deci...
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Food Trucks Are Running Circles Around Some Restaurants — Here's the Equipment Making It Happen
How mobile BBQ operations are using commercial-grade smokers to match brick-and-mortar quality while staying nimble.
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When You Can't Find Staff, Your Smoker Has to Pick Up the Slack
Practical equipment strategies for BBQ restaurants running lean crews. How the right smoker reduces labor hours witho...
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What Church's Texas Chicken's New Sauce Tells Us About Where the Money Is Moving
Church's debuts a signature sauce, and commercial operators should pay attention to what this signals about flavor di...
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What Competition BBQ Tells Us About What Your Customers Actually Want
NBBQA trends reveal shifting consumer preferences. Here's how competition BBQ insights translate to commercial equipm...
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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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Your Brisket Survived 14 Hours in the Smoker — Don't Kill It in the Last 20 Minutes
Online ordering demands your smoked meats hold quality through packaging and delivery. Here's how to protect what you...
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What Competition BBQ Circuits Are Actually Telling Us About Where Commercial Demand Is Headed
NBBQA trends reveal shifts in consumer taste that smart restaurant operators can use for menu planning and equipment ...
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Corporate Catering Has Discovered Smoked Meats — And They're Not Going Back
Smoked meats are dominating corporate event menus. Here's why this shift matters for BBQ operators and what equipment...
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Corporate Caterers Are Betting Big on Smoked Meats — Here's What That Means for Your Equipment
Corporate event catering has shifted hard toward smoked meats. Here's why the numbers work and what equipment decisio...
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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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What I Saw at the Restaurant Show That's Actually Going to Change Your Kitchen
Ray breaks down the back-of-house equipment trends from the Restaurant Show that matter for BBQ operators—and which o...
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