Southern Pride of Texas
Restaurant & Catering Industry News
46 articles on smoker care, BBQ tips, industry news, and more.
Your Restaurant Kitchen Is Already Set Up for Catering — Here's How to Actually Make Money Doing It
A practical guide to adding catering revenue using your existing smokers, staff, and production capacity without losi...
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Your Brisket Survived the Smoker. Will It Survive the Delivery Driver?
How to protect smoked meat quality from holding pans to the customer's door. Packaging, temps, and the mistakes killi...
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What a Food Media Video Series Tells Us About Where Restaurant Tech Is Headed
Nation's Restaurant News launches a video series with their food editor. Here's what it signals for commercial kitche...
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Pasta and Trout Are Showing Up on BBQ Menus — And That's Not the Problem You Think It Is
Menu diversification is pushing BBQ operators toward dishes that don't touch a smoker. Here's how to make it work wit...
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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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What I Actually Saw at the National Restaurant Show (And What It Means for Your Smoker Program)
Five trends from Chicago's NRA Show that matter for BBQ operators—plus the equipment reality behind each one.
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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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Your Smoker Doesn't Need WiFi to Make Good Barbecue
Earl breaks down when kitchen tech integration actually helps commercial BBQ operations—and when it's just expensive ...
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What I Actually Saw at the NRA Show That Matters for Your Operation
Earl breaks down the real trends from the National Restaurant Association Show that affect commercial BBQ operations ...
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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 I'm Actually Looking Forward to at the 2026 NRA Show (And What's Probably Overhyped)
A food truck operator's honest take on the 2026 National Restaurant Association Show—what matters for BBQ operations ...
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Your Kitchen Already Runs Brisket at Scale — Here's How to Turn That Into a Catering Operation That Actually Makes Money
A practical framework for BBQ restaurant owners adding catering without destroying margins or burning out their crew.
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