Southern Pride of Texas
Equipment Reviews & Comparisons
8 articles on smoker care, BBQ tips, industry news, and more.
Your Smoker Isn't the Problem — Your Staffing Model Is
Why commercial BBQ operators are losing good cooks to other industries, and what actually works to bring them back.
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What Del Taco's Value Menu Means for BBQ Operators Who Think They Can't Compete
Del Taco's new value menu signals where quick-service is headed. Here's why BBQ operators with the right equipment ha...
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What Coffee Chains Are Teaching Us About Summer Menu Timing (And Why It Matters for Your Smoker)
Starbucks and 7 Brew summer menu rollouts reveal demand patterns BBQ operators can use. Here's how to read those sign...
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What I Actually Saw at Coca-Cola's NRA Booth (And Why It Matters for Your Smoker Operation)
Earl's take on Coca-Cola's National Restaurant Show booth and what their beverage tech means for commercial BBQ opera...
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Chip Wade's Gold Plate Win and What It Actually Tells Commercial Operators
USHG's CEO wins the Gold Plate Award. Here's what his equipment philosophy means for operators building lasting BBQ p...
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Stuffed Potatoes and Rabbit-Rattlesnake Sausage: Where the Real Margin Lives
How operators are using smoked specialty items like loaded potatoes and exotic sausages to boost ticket averages and ...
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The Independent Restaurant Is Dying — And It's Not Coming Back the Way It Was
Independent restaurants are closing at alarming rates. Here's what that means for commercial operators who want to su...
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What the Value Menu Trend Means for BBQ Operations That Aren't Fast Food
QSR value menus are reshaping diner expectations. Here's how commercial BBQ operators can compete on perceived value ...
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