Southern Pride of Texas
Restaurant & Catering Industry News
17 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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What Restaurant Chains Get Wrong About World Cup Promotions (And What It Means for Your Smoker Capacity)
World Cup promotions drive massive traffic spikes. Here's how BBQ operators can actually prepare their production cap...
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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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When You're Running Short-Staffed, Your Equipment Has to Pick Up the Slack
Practical equipment strategies to maintain BBQ quality and output when you can't find enough workers. Real math, real...
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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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What Nobody Tells You About Equipment Standardization Before You Sign That Franchise Agreement
Equipment choices in BBQ franchises affect everything from training to margins. Here's how standardization actually w...
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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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Corporate Caterers Are Finally Figuring Out What Competition Cooks Knew All Along
Smoked meats are taking over corporate event menus. Here's why operators are scaling up—and what equipment actually h...
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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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