Southern Pride of Texas
Restaurant & Catering Industry News
17 articles on smoker care, BBQ tips, industry news, and more.
Ghost Kitchens Are Changing BBQ Operations — Here's What's Actually Working
Earl breaks down ghost kitchen BBQ concepts that make money, and the equipment decisions that separate real operators...
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What Equipment Standardization Actually Looks Like When You're Running 12 Locations
Franchise BBQ operators need standardized equipment that holds up across every unit. Here's what works at scale and w...
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What Philippe Chow's New Midtown Flagship Tells Us About High-Volume Kitchen Builds
A look at what Philippe Chow's Manhattan expansion reveals about smoke program equipment decisions for high-end, high...
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What Chipotle's Honey Chicken Return Tells You About Your Smoker Capacity
Chipotle bringing back honey chicken signals menu trends that affect commercial BBQ operations. Here's what it means ...
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Your Restaurant Already Has a Catering Business — You Just Haven't Built It Yet
How BBQ restaurant owners can launch a profitable catering operation using existing equipment, staff, and reputation ...
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What a Denver Restaurant's Sustainability Push Means for Your Smoker Operation
Denver's Olivia and Dear Emilia are building sustainability into their core operations. Here's what that actually loo...
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What 'Smart Smoker Integration' Actually Means for Your Kitchen (And What's Just Marketing)
A 22-year service tech explains which smoker connectivity features matter for restaurant operations and which ones yo...
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What a Breakfast Chain's Lunch Pivot Means for Your Smoker Capacity
When chains expand dayparts, it signals market pressure. Here's how BBQ operators should think about equipment capaci...
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Your Brisket Left the Building Perfect. What Happened in the Next 45 Minutes?
How BBQ operators can protect smoked meat quality through packaging, holding temps, and last-mile delivery systems.
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Menu Math in 2024: What Operators Are Actually Doing About Food Costs
Real strategies BBQ restaurant owners are using to manage inflation without gutting quality—from portion engineering ...
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Church's Texas Chicken Heads to China — And What That Tells Us About Commercial Kitchen Planning
Church's major China expansion means thousands of new kitchens. Here's what commercial BBQ operators can learn from f...
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Why Every Corporate Event Planner in Texas Is Calling Me About Smoked Brisket
Corporate catering has shifted hard toward BBQ. Here's what's driving it and how operators can scale up without sacri...
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