Southern Pride of Texas
Restaurant & Catering Industry News
23 articles on smoker care, BBQ tips, industry news, and more.
Your Restaurant Already Has the Equipment — Here's How to Build a Catering Arm That Actually Pays
A practical breakdown of how BBQ restaurant owners can expand into catering using existing equipment, with real numbe...
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Adding Catering to Your BBQ Restaurant Without Losing Your Mind or Your Margins
How to build a profitable catering operation from your existing restaurant — equipment, staffing, pricing, and the mi...
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Why Every Corporate Event Planner in Texas Is Calling About Smoked Brisket
Corporate catering has shifted hard toward smoked meats. Here's what's driving it and how operators are scaling up to...
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The World Cup Is a Revenue Window Most BBQ Operators Miss Completely
How BBQ restaurants and caterers can capture World Cup crowds with smart production planning and equipment that won't...
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What European Fast Food Menus Tell Us About Your Next Equipment Decision
European QSR chains are pushing smoked proteins hard. When that wave hits U.S. franchises, your production capacity b...
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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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When One Location Isn't Enough: Equipment Decisions That Make or Break Your Second Spot
Expanding your BBQ restaurant means rethinking production capacity, equipment placement, and workflow—not just copyin...
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Your Kitchen Already Runs Brisket at Scale — Here's How to Turn That Into a Catering Operation That Actually Makes Money
A practical framework for BBQ restaurant owners adding catering without destroying margins or burning out their crew.
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Catering Keeps Showing Up on the Balance Sheets That Actually Matter
How Top 500 chains are using catering revenue to outpace unit growth, and what that means for your equipment decisions.
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What Domino's Menu Shift Actually Means for Restaurant Operators Planning Production
Domino's is scaling back menu complexity and rethinking promotions. Here's what BBQ operators can learn from their pr...
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What Wendy's, Chipotle, and IHOP Are Telling Us About Where Smoked Protein Is Headed
Major chains are pushing smoked and slow-cooked proteins hard in 2024. Here's what that means for independent BBQ ope...
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McDonald's Just Added 900 New Locations — Here's What That Means for Independent BBQ Operators
McDonald's aggressive 2025 expansion signals shifting consumer patterns. What independent BBQ restaurants can learn f...
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