Southern Pride of Texas
Restaurant & Catering Industry News
253 articles on smoker care, BBQ tips, industry news, and more.
Why Every Corporate Event Planner in Texas Is Calling Me About Smoked Brisket
Corporate catering has shifted hard toward BBQ. Here's what's driving it and how operators can scale up without sacri...
Read Article →
What a Multi-Concept Restaurant CEO Gets Right About Brand Building (And What He's Missing)
FB Society's Jack Gibbons nails the hospitality fundamentals. But brand longevity starts with equipment decisions mos...
Read Article →
AI Agents Are Coming to Restaurant Tech — Here's What Actually Matters for BBQ Operations
AI ordering and kitchen management tools are trending hard. What works for fast casual won't work for us. Here's how ...
Read Article →
Your Smoker Talks to Your POS Now — Here's What That Actually Means for Operations
Modern smokers integrate with kitchen management systems. Here's what matters for yield tracking, labor costs, and wh...
Read Article →
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...
Read Article →
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...
Read Article →
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.
Read Article →
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...
Read Article →
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...
Read Article →
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...
Read Article →
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.
Read Article →
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...
Read Article →