Southern Pride of Texas
Restaurant & Catering Industry News
195 articles on smoker care, BBQ tips, industry news, and more.
Church's Texas Chicken Is Betting Big on China — And Here's What That Means for Commercial BBQ Operations
Church's massive China expansion signals where quick-service protein is headed. What operators running smokers can le...
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What Hawaiian BBQ's Mainland Expansion Teaches Us About Regional Growth Strategy
Mo' Bettahs and similar concepts are scaling fast. Here's what their equipment and production planning looks like beh...
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Why Every Corporate Event Planner in Texas Is Calling Me About Smoked Brisket
Corporate catering has shifted hard toward BBQ. Here's what's driving it and how operators can scale up without sacri...
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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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AI Agents Are Coming to Restaurant Tech — Here's What Actually Matters for BBQ Operations
AI ordering and kitchen management tools are trending hard. What works for fast casual won't work for us. Here's how ...
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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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Cherry Wood and Pork Steaks: Getting the Smoke Right Without Overdoing It
Cherry wood pairs well with pork steaks, but most operators overcomplicate it. Here's what actually matters for comme...
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Food Trucks Running Commercial Smokers Are Eating Brick-and-Mortar's Lunch
How mobile BBQ operators are using serious smoker equipment to match restaurant quality — and what that means for pro...
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Guava Short Ribs and What They Actually Mean for Your Smoker Program
Fusion BBQ trends are hitting menus hard. Here's how to run them profitably without wrecking your production schedule.
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Your Kitchen Already Does the Hard Part — Catering Is Just Logistics
How BBQ restaurant owners can build a catering arm without new equipment, new staff, or losing their minds. Real numb...
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What Nobody Tells You Before You Open That Second Location
Earl breaks down the real equipment and capacity planning decisions BBQ operators face when expanding from one restau...
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What Your Insurance Agent Doesn't Know About Commercial Smokers
Ray breaks down the insurance and liability gaps that catch BBQ operators off guard, from equipment riders to fire su...
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