Southern Pride of Texas
Restaurant & Catering Industry News
20 articles on smoker care, BBQ tips, industry news, and more.
When You're Running a Skeleton Crew, Your Equipment Has to Pick Up the Slack
Practical equipment strategies that help understaffed BBQ restaurants maintain quality and volume without burning out...
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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 I Saw at the Restaurant Show That's Actually Going to Change Your Kitchen
Ray breaks down the back-of-house equipment trends from the Restaurant Show that matter for BBQ operators—and which o...
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What Competition BBQ Trends Actually Mean for Your Restaurant Menu
NBBQA competition trends reveal where consumer tastes are headed. Here's how to translate that intel into production ...
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What I'm Actually Looking Forward to at the 2026 NRA Show (And What's Probably Overhyped)
A food truck operator's honest take on the 2026 National Restaurant Association Show—what matters for BBQ operations ...
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What the 2026 FABI Awards Tell Us About Where Commercial BBQ Is Headed
The NRA Show's 2026 FABI winners reveal operator priorities shifting toward consistency, labor efficiency, and smoke ...
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What the May 2026 NRN Report Actually Means for Your Smoker Purchase
Breaking down Nation's Restaurant News May 2026 trends and what they mean for BBQ operators evaluating commercial smo...
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What I'm Actually Looking For at the 2026 NRA Show in Chicago
Earl breaks down what commercial BBQ operators should pay attention to at the 2026 National Restaurant Association Sh...
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Running a Skeleton Crew Without Wrecking Your Product
Practical equipment strategies for BBQ restaurants running short-staffed. How the right smoker setup cuts labor needs...
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Running a Skeleton Crew: Equipment Choices That Actually Reduce Labor Dependency
Practical equipment strategies for BBQ restaurants running short-staffed, from automated smokers to batch sizing that...
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Food Costs Are Up 30% — Here's What Smart Operators Are Actually Doing About It
Real strategies BBQ operators are using to fight inflation without gutting quality or alienating customers.
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Food Costs Are Up 23% — Here's How Smart Operators Are Reworking Menus Without Losing Customers
Practical strategies BBQ restaurant owners are using to offset inflation through yield optimization, menu engineering...
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