Southern Pride of Texas
Restaurant & Catering Industry News
253 articles on smoker care, BBQ tips, industry news, and more.
What Health Inspectors Actually Look for in Commercial BBQ — And How to Stop Failing
Health department compliance for BBQ operations isn't about perfection. It's about systems that hold up under scrutiny.
Read Article →
World Cup Promotions Are Everywhere Right Now — What That Actually Means for Your Smoker Schedule
Restaurant chains are flooding World Cup promotions. Here's what independent BBQ operators can learn about production...
Read Article →
That Ten Cents on Brisket Is Costing You More Than You Think
Why the Angus Choice vs Prime brisket debate isn't really about grade — it's about yield, cook time, and what your sm...
Read Article →
Food Costs Are Up 30% — Here's What's Actually Working for BBQ Restaurants Right Now
Practical menu and production strategies BBQ operators are using to maintain margins without sacrificing quality as b...
Read Article →
Running a BBQ Restaurant When You Can't Find Staff: Equipment That Actually Helps
Practical equipment strategies for understaffed BBQ operations — what saves labor, what doesn't, and how to stay sane...
Read Article →
Oak & Stone's Texas Move: What One Florida Chain's Expansion Says About Commercial Kitchen Priorities
Florida-based Oak & Stone opens in McKinney with Addison next. Here's what their equipment decisions reveal about...
Read Article →
What Tom Berry Gets Right About Building BBQ Concepts That Actually Last
COJE's Tom Berry builds restaurant concepts from real travel experiences. Here's what operators can learn from his ap...
Read Article →
When One Location Isn't Enough: Planning Your Second Smoker (and Your Second Location)
Equipment and capacity planning for BBQ restaurant expansion, from a service tech who's helped operators scale up the...
Read Article →
Pizza Hut's Sale to LongRange Capital: What Big QSR Moves Mean for Commercial BBQ Operations
Pizza Hut's pending sale signals shifting QSR priorities. Here's what BBQ operators should watch—and why equipment de...
Read Article →
That First Overnight Pork Shoulder: What Actually Happens When You Stop Checking Every Hour
Earl recounts his first real overnight pork shoulder cook and breaks down what most operators get wrong about low and...
Read Article →
When You Can't Find Help, Your Equipment Has to Work Harder
Practical equipment strategies for BBQ restaurants running short-staffed. How the right smoker setup reduces labor wi...
Read Article →
Your Smoker Did Its Job — Now Don't Ruin the Meat Before It Reaches the Customer
How to protect smoked meat quality through packaging, holding temps, and delivery logistics for online ordering opera...
Read Article →