Southern Pride of Texas
Restaurant & Catering Industry News
165 articles on smoker care, BBQ tips, industry news, and more.
Cherry Wood and Pork Steaks: Getting the Smoke Right Without Overdoing It
Cherry wood pairs well with pork steaks, but most operators overcomplicate it. Here's what actually matters for comme...
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Food Trucks Running Commercial Smokers Are Eating Brick-and-Mortar's Lunch
How mobile BBQ operators are using serious smoker equipment to match restaurant quality — and what that means for pro...
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Guava Short Ribs and What They Actually Mean for Your Smoker Program
Fusion BBQ trends are hitting menus hard. Here's how to run them profitably without wrecking your production schedule.
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Your Kitchen Already Does the Hard Part — Catering Is Just Logistics
How BBQ restaurant owners can build a catering arm without new equipment, new staff, or losing their minds. Real numb...
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What Nobody Tells You Before You Open That Second Location
Earl breaks down the real equipment and capacity planning decisions BBQ operators face when expanding from one restau...
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What Your Insurance Agent Doesn't Know About Commercial Smokers
Ray breaks down the insurance and liability gaps that catch BBQ operators off guard, from equipment riders to fire su...
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What Panera's Salad Stuffer Play Tells Us About Where Lunch Traffic Is Actually Going
Panera's new menu category signals shifting lunch habits. Here's what BBQ operators should take from their strategy.
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Your Smoker Doesn't Need to Talk to Your POS (But Here's When It Actually Helps)
When does restaurant tech integration actually improve operations? Donna breaks down the real ROI on connected smoker...
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Ghost Kitchen BBQ: Why Most Concepts Fail and What Actually Works
Ghost kitchen BBQ can work, but only with the right equipment and approach. Here's what I've seen succeed and what fa...
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What the FAT Brands Mess Tells Commercial BBQ Operators About Franchise Risk
FAT Brands' franchisee bankruptcy and Panera's struggles offer real lessons for BBQ operators weighing expansion agai...
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What the Online BBQ Crowd Gets Wrong About Commercial Operations — And What They Accidentally Get Right
Discord servers and Reddit threads are full of BBQ advice. Some of it actually applies to commercial kitchens. Most o...
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What BBQ Franchise Operators Actually Need to Know About Equipment Standardization
How multi-unit BBQ operators build equipment programs that scale. Real math on standardization, parts logistics, and ...
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