Southern Pride of Texas
Restaurant & Catering Industry News
35 articles on smoker care, BBQ tips, industry news, and more.
Hire for Instinct, Train for Technique: Building a BBQ Crew That Actually Sticks
Which skills should you screen for during hiring vs. what you can teach on the job? A practical breakdown for BBQ res...
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Hire for the Pit, Train for the Register: Building a BBQ Crew That Actually Works
Which restaurant skills you need on day one vs what you can teach. A practical breakdown for BBQ operators hiring in ...
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What Zaxby's Giant Chicken Wraps Tell Us About Cooking for the Protein-Hungry Crowd
Zaxby's new oversized chicken wraps signal a shift toward protein-heavy menus. Here's what that means for BBQ operato...
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Your Smoker Doesn't Need to Talk to Your POS System (But Here's When It Actually Helps)
Earl cuts through the tech hype to explain when kitchen management integration matters for commercial smokers — and w...
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Your Restaurant Already Has a Catering Business — You Just Haven't Built It Yet
How BBQ restaurant owners can launch a profitable catering operation using existing equipment, staff, and reputation ...
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What 'Smart Smoker Integration' Actually Means for Your Kitchen (And What's Just Marketing)
A 22-year service tech explains which smoker connectivity features matter for restaurant operations and which ones yo...
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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...
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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...
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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...
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What a New CFO at Firebirds Tells Us About Where Casual Dining Is Headed
Jeff Uttz's move to Firebirds Wood Fired Grill signals shifts in multi-unit restaurant strategy. Here's what operator...
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Your Brisket Survived 14 Hours in the Smoker. Can It Survive 45 Minutes in a DoorDash Bag?
How BBQ operators are solving the last-mile quality problem with better holding equipment, smarter packaging, and sys...
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