Southern Pride of Texas
Restaurant & Catering Industry News
54 articles on smoker care, BBQ tips, industry news, and more.
Your Pellet Smoker Brisket Wasn't Bad — But Here's What You're Actually Testing
That first pellet smoker brisket felt easy. Too easy. What happens when you need 12 of them by noon tomorrow?
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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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What Luckin Coffee, Church's Texas Chicken, and Cotton Patch Cafe Tell Us About Where Foodservice Is Headed
Three very different chains making moves right now reveal patterns BBQ operators should watch—and equipment decisions...
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Your Smoker Doesn't Need to Text You (But Here's When It Should)
How commercial smoker connectivity actually works in restaurant operations — and what matters more than the tech itself.
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What Slim Chickens' Monthly Sauce Drops Tell Us About Running a Smarter Smoke Program
Slim Chickens is turning sauce scarcity into demand. Here's what BBQ operators can learn about production planning an...
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What the 2026 Top 500 Restaurant Chains Tell Us About Commercial Smoker Demand
Ray breaks down the Nation's Restaurant News Top 500 list and what it signals for BBQ operators planning equipment pu...
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Menu Math: What Smart Operators Are Actually Doing About Food Costs Right Now
Real strategies BBQ restaurants are using to protect margins in 2024 — from portion engineering to smarter equipment ...
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Your Restaurant Already Has Everything It Needs to Start Catering — Except the Right Math
How to build a catering operation from your BBQ restaurant without destroying your margins or burning out your crew.
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Your Restaurant Kitchen Is Already Set Up for Catering — Here's How to Actually Make Money Doing It
A practical guide to adding catering revenue using your existing smokers, staff, and production capacity without losi...
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Your Brisket Survived the Smoker. Will It Survive the Delivery Driver?
How to protect smoked meat quality from holding pans to the customer's door. Packaging, temps, and the mistakes killi...
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What a Food Media Video Series Tells Us About Where Restaurant Tech Is Headed
Nation's Restaurant News launches a video series with their food editor. Here's what it signals for commercial kitche...
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Pasta and Trout Are Showing Up on BBQ Menus — And That's Not the Problem You Think It Is
Menu diversification is pushing BBQ operators toward dishes that don't touch a smoker. Here's how to make it work wit...
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