Southern Pride of Texas
Restaurant & Catering Industry News
253 articles on smoker care, BBQ tips, industry news, and more.
What I Actually Saw at the National Restaurant Show (And What It Means for Your Smoker Program)
Five trends from Chicago's NRA Show that matter for BBQ operators—plus the equipment reality behind each one.
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Corporate Caterers Are Finally Figuring Out What Competition Cooks Knew All Along
Smoked meats are taking over corporate event menus. Here's why operators are scaling up—and what equipment actually h...
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What a New Chief Commercial Officer at Church's Texas Chicken Tells Us About QSR Smoke Programs
Church's adds a CCO to accelerate growth. Here's what that means for commercial smoker operations in quick-service ch...
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When One Location Isn't Enough: Equipment Decisions That Make or Break Your Second Store
Planning to expand your BBQ restaurant? Here's what most operators get wrong about capacity planning and equipment sc...
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When One Location Isn't Enough: The Equipment Math Behind Your Second BBQ Operation
Practical guidance on capacity planning and smoker investment when expanding from a single BBQ restaurant to multiple...
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World Cup Watch Parties Are a Smoker's Endurance Test — Here's How to Win
Planning World Cup watch parties at your restaurant? Ray explains the production math, equipment prep, and menu strat...
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The World Cup Is a Revenue Window Most BBQ Operators Miss Completely
How BBQ restaurants and caterers can capture World Cup crowds with smart production planning and equipment that won't...
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What European Fast Food Menus Tell Us About Your Next Equipment Decision
European QSR chains are pushing smoked proteins hard. When that wave hits U.S. franchises, your production capacity b...
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Your Smoker Doesn't Need WiFi to Make Good Barbecue
Earl breaks down when kitchen tech integration actually helps commercial BBQ operations—and when it's just expensive ...
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When One Location Isn't Enough: What I Learned Watching Restaurants Scale Up
Practical equipment and capacity planning advice for BBQ restaurant owners expanding beyond a single location. Based ...
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Your Smoker Runs 12 Hours a Day — Why Can't You Keep a Crew Longer Than 12 Weeks?
Restaurant staffing problems aren't just about wages. Here's what operators are getting wrong and how to actually bec...
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What a Denver Pastry Chef Taught Me About Smoke, Precision, and Equipment That Actually Performs
Eric Dale's pastry work at a top Denver restaurant reveals why temperature consistency matters as much in dessert as ...
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