Southern Pride of Texas
Restaurant & Catering Industry News
165 articles on smoker care, BBQ tips, industry news, and more.
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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What I've Learned Helping Franchise Operators Standardize Their Smoker Programs
Equipment standardization across BBQ franchise locations requires more than picking a smoker. Here's what actually wo...
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Hiring for Your BBQ Restaurant: The Skills You Can't Teach and the Ones You Shouldn't Pay Extra For
After 22 years servicing smokers in commercial kitchens, Ray breaks down which skills to hire for and which ones any ...
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Your Brisket's Last Mile Might Be Ruining Everything You Built
How BBQ operators are solving the packaging, holding, and delivery challenges that make or break online ordering prog...
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Ask Jill: Why Your Equipment Vendor Relationship Matters More Than the Quote
Trust isn't soft. It's margin protection. How the right vendor relationship affects your equipment decisions and bott...
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Your Smoker Should Be Working When You Can't Find Anyone Else To
Practical equipment strategies for BBQ restaurants running short-staffed. How the right smoker setup reduces labor de...
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Your Smoker Did Its Job — Don't Let the Last Mile Undo It
How BBQ restaurants protect smoked meat quality through packaging, holding temps, and delivery logistics for online o...
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What McDonald's, Wendy's, and KFC Menu Moves Tell You About Where Commercial Smokers Are Headed
Fast food chains are chasing smoke flavor hard. Here's what their new menu items mean for BBQ operators with real equ...
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Your Smoker Talks to Your POS Now — Here's What That Actually Means for Your Kitchen
How modern commercial smokers integrate with kitchen management systems, and what operators should actually care abou...
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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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What 22 Years of Service Calls Taught Me About Surviving Economic Uncertainty
Hard-won lessons from decades of servicing commercial smokers during recessions, supply shocks, and industry shifts. ...
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What Domino's Menu Changes Actually Tell Us About Running a Smarter Food Operation
Domino's is trimming its menu and shifting promotions. Here's what BBQ operators can learn about efficiency, consiste...
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