Southern Pride of Texas
Restaurant & Catering Industry News
253 articles on smoker care, BBQ tips, industry news, and more.
Pork Belly Burnt Ends Changed My Menu Math — Here's What Actually Happened
How pork belly burnt ends went from social media trend to serious profit center, and what commercial operators need t...
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What BJ's Hiring a Darden Marketer Tells Us About Where Casual Dining Is Headed
BJ's Restaurants taps Darden executive as brand president. Here's what this leadership shift signals for BBQ operator...
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What a 10-Piece Chicken Box Tells Us About Where Foodservice Is Headed
Lee's Famous Recipe adds a 10-piece box. Earl breaks down what QSR menu moves mean for BBQ operators watching the sam...
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What a 10-Piece Chicken Box Tells You About Where Smoked Protein Is Headed
Lee's Famous Recipe Chicken expands their menu with larger family portions. Here's what that signals for BBQ operator...
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Running Short-Staffed? Your Equipment Needs to Pick Up the Slack
Practical equipment strategies for BBQ restaurants struggling with labor shortages—from automated smokers to smarter ...
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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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What BJ's Restaurant Leadership Shuffle Tells Us About Chain BBQ Operations
BJ's hires Darden marketer as brand president. What this means for restaurant equipment decisions and why chains keep...
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Chain Restaurants Are Scrambling — Here's What It Means for Independent BBQ Operators
Cracker Barrel's turnaround plan, KFC testing table service, and menu pivots everywhere signal opportunity for prepar...
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What Red Robin's $72.5M Franchise Selloff Actually Tells Us About Restaurant Equipment Strategy
Red Robin's sale of 86 corporate stores signals shifting costs in foodservice. Here's what operators should take from...
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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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Cattleack BBQ and Why DFW Keeps Producing Operations Worth Studying
Earl breaks down a recent Cattleack BBQ visit—$77 worth of brisket, burnt ends, and sausage—and what serious operator...
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Food Costs Are Up 23% — Here's What Smart BBQ Operators Are Actually Doing About It
Practical menu strategies BBQ restaurants are using to fight inflation without losing customers or cutting quality.
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