Southern Pride of Texas
Restaurant & Catering Industry News
253 articles on smoker care, BBQ tips, industry news, and more.
What Nobody Tells You About Adding a Second Location: The Equipment Math That Actually Matters
Before you sign a lease for location two, here's how to plan smoker capacity so you don't repeat mistakes I've watche...
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What That Viral 13-Hour Brisket Post Gets Wrong About Commercial Production
Breaking down last night's social media brisket debate and what it actually means for operators running real volume.
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Why Your Catering Corn Program Deserves Better Than a Steam Table
Fire-roasted corn outsells steamed corn 3-to-1 at events. Here's the operational math behind making it profitable.
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Southpaw Buys 43 Taco Bells — And What That Tells Us About Franchise Foodservice Equipment
A regional franchisee just acquired 43 Taco Bell locations. Here's what operators should understand about equipment d...
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What Jeremy Sasson Gets Right About Building a BBQ Business That Actually Lasts
How Heirloom Hospitality's approach to community connection translates to equipment decisions that support longevity ...
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World Cup Promotions Are Everywhere Right Now — Here's What BBQ Operators Can Actually Learn From Them
Restaurant chains are going all-in on World Cup tie-ins. What can independent BBQ operators steal from their playbook...
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You're Asking the Wrong Question (And I Mean That Kindly)
A backyard smoker question landed on my desk. Here's why the answer matters more than you'd think — even for commerci...
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What Smart Operators Actually Do With Leftover Pulled Pork
Real strategies for managing pulled pork inventory, from hold temps to menu integration. No gimmicks, just what works.
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Veal Tomahawk Over Live Fire: When Your Smoker Becomes Something Else Entirely
A veal tomahawk cook over woodfire sparks thoughts on versatility, heat control, and why your commercial smoker can h...
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Hire for Instinct, Train for Technique: Building a BBQ Team That Actually Lasts
Which skills should you hire for in a BBQ restaurant vs. train on the job? A practical breakdown for operators buildi...
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Hire for Feel, Train for Technique: Building a BBQ Crew That Won't Burn You
After 30 years running crews, Earl breaks down which skills you can teach new hires and which ones a cook either has ...
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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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