Southern Pride of Texas
Restaurant & Catering Industry News
16 articles on smoker care, BBQ tips, industry news, and more.
Your First Commercial Grill Setup: What Restaurant Owners Actually Need to Know
Practical guidance for operators buying their first commercial smoker—real numbers, common mistakes, and what matters...
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Pit Barrel and Weber Smokey Mountain Have No Business in Your Commercial Kitchen
Backyard smokers aren't commercial equipment. Earl breaks down why Pit Barrel and WSM belong at home, not in your res...
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You're Asking the Wrong Question (And I Mean That Kindly)
A backyard smoker question landed on my desk. Here's why the answer matters more than you'd think — even for commerci...
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Same Menu, Same Pitmaster, Two Wildly Different Results: What Your Smoker Is Actually Doing to Your Product
A real comparison of two smokers running the same cook reveals why equipment choice directly impacts consistency, yie...
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What NBBQA Competition Trends Actually Tell Restaurant Operators About Equipment and Production
Competition BBQ trends reveal real consumer preference shifts. Here's what matters for commercial operators choosing ...
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What I Actually Saw at the National Restaurant Show That Matters for Commercial BBQ
Five trends from the 2024 National Restaurant Show that'll change how BBQ operators plan menus, manage labor, and buy...
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What a Magic Venue's Seven Food Service Stations Tell Us About Commercial Kitchen Planning
Chicago's new magic venue The Hand & The Eye runs one restaurant and six bars. Here's what that build-out reveals...
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Ghost Kitchen BBQ: What Actually Works When You Don't Have a Dining Room
Real talk on ghost kitchen BBQ operations — what equipment makes sense, what doesn't, and why most fail within 18 mon...
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Ghost Kitchens Are Changing BBQ Operations — Here's What's Actually Working
Earl breaks down ghost kitchen BBQ concepts that make money, and the equipment decisions that separate real operators...
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Ghost Kitchen BBQ: The Equipment Math Nobody Talks About
What actually works for ghost kitchen BBQ operations — and the equipment decisions that make or break your margins.
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What Chipotle's Honey Chicken Return Tells You About Your Smoker Capacity
Chipotle bringing back honey chicken signals menu trends that affect commercial BBQ operations. Here's what it means ...
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Your Second Location Won't Fail Because of the Menu — It'll Fail Because You Underestimated Equipment
Ray breaks down the equipment math and capacity planning most BBQ operators get wrong when expanding to a second loca...
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