Southern Pride of Texas
Restaurant & Catering Industry News
9 articles on smoker care, BBQ tips, industry news, and more.
Your Restaurant Already Has the Equipment — Here's How to Build a Catering Arm That Actually Pays
A practical breakdown of how BBQ restaurant owners can expand into catering using existing equipment, with real numbe...
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Adding Catering to Your BBQ Restaurant Without Losing Your Mind or Your Margins
How to build a profitable catering operation from your existing restaurant — equipment, staffing, pricing, and the mi...
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Your Kitchen Already Runs Brisket at Scale — Here's How to Turn That Into a Catering Business
A practical guide to expanding your BBQ restaurant into catering, covering equipment capacity, pricing math, and the ...
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Your Brisket Survived 14 Hours in the Smoker — Don't Kill It in the Last 20 Minutes
Online ordering demands your smoked meats hold quality through packaging and delivery. Here's how to protect what you...
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Your Kitchen Already Runs Brisket at Scale — Here's How to Turn That Into a Catering Operation That Actually Makes Money
A practical framework for BBQ restaurant owners adding catering without destroying margins or burning out their crew.
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Your Smoked Brisket Survived 14 Hours in the Smoker—Don't Ruin It in the Last 14 Minutes
How BBQ operators protect quality from holding cabinet to customer doorstep. Packaging choices, hold temps, and the d...
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What NBBQA Competitors Are Cooking Tells You About Your Restaurant Menu
Competition BBQ trends at NBBQA events reveal where consumer tastes are heading. Here's what operators should pay att...
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Your Restaurant Already Has a Catering Business — You Just Haven't Built It Yet
How BBQ restaurant owners can launch a profitable catering operation using existing equipment, staff, and reputation ...
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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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