Southern Pride of Texas
Restaurant & Catering Industry News
253 articles on smoker care, BBQ tips, industry news, and more.
Hire the Pit Boss, Train the Prep Cook: What Actually Matters When Staffing a BBQ Operation
After 30 years running crews, Earl breaks down which BBQ restaurant skills you need to hire for and which ones you ca...
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Your Smoked Meat Survived 14 Hours in the Pit. Don't Let the Last 20 Minutes Ruin It.
How BBQ restaurants protect product quality through online ordering: holding temps, packaging materials, and delivery...
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What I Actually Saw at the National Restaurant Show That Matters for Commercial BBQ
Five trends from the 2024 National Restaurant Show that'll change how BBQ operators plan menus, manage labor, and buy...
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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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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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