Southern Pride of Texas

Restaurant & Catering Industry News

21 articles on smoker care, BBQ tips, industry news, and more.

Close-up of traditional Indonesian grilled chicken sizzling on a barbecue grill.
May 18, 2026
What the Daddy's Chicken Shack Acquisition Tells Us About Where Fast-Casual Is Headed
A New Jersey restaurant group just bought Daddy's Chicken Shack. Here's what multi-concept acquisitions mean for equi...
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Neon signage of Dallas BBQ Restaurant illuminated in an urban environment at sunset.
May 17, 2026
What I Learned Servicing the Same Smoker Model in 47 Different Franchise Locations
Equipment standardization makes or breaks BBQ franchise operations. Here's what actually works at scale, from someone...
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What El Pollo Loco's Numbers Tell Us About Smoked Protein Programs - Southern Pride of Texas | Smokers & Smoker Parts
May 16, 2026
What El Pollo Loco's Numbers Tell Us About Smoked Protein Programs
El Pollo Loco's Q1 margins show what happens when QSR chains build around fire-cooked protein. Lessons for commercial...
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What NBBQA Competitors Are Cooking Tells You About Your Restaurant Menu - Southern Pride of Texas | Smokers & Smoker Parts
May 09, 2026
What NBBQA Competitors Are Cooking Tells You About Your Restaurant Menu
Competition BBQ trends at NBBQA events reveal where consumer tastes are heading. Here's what operators should pay att...
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What Lehigh's Clayton's Kitchen Gets Right About Campus Foodservice — and What Your Restaurant Can Learn - Southern Pride of Texas | Smokers & Smoker Parts
May 07, 2026
What Lehigh's Clayton's Kitchen Gets Right About Campus Foodservice — and What Your Restaurant Can Learn
Lehigh University's rotating restaurant concept offers real lessons in volume planning, equipment strategy, and how t...
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Running a Skeleton Crew: Equipment Choices That Actually Reduce Labor Dependency - Southern Pride of Texas | Smokers & Smoker Parts
May 06, 2026
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 - Southern Pride of Texas | Smokers & Smoker Parts
May 05, 2026
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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A cheerful chef stands by chafing dishes in a Nairobi hotel buffet setting.
April 29, 2026
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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Your Brisket Survived 14 Hours in the Smoker. Can It Survive 45 Minutes in a DoorDash Bag? - Southern Pride of Texas | Smokers & Smoker Parts
April 08, 2026
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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