Southern Pride of Texas
Restaurant & Catering Industry News
33 articles on smoker care, BBQ tips, industry news, and more.
What Kitchen Integration Actually Looks Like When Your Smoker Has to Talk to Everything Else
How commercial smokers connect to POS systems, kitchen displays, and monitoring apps—and what actually matters versus...
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What Health Inspectors Actually Look For in Your Smoke Room
Practical guide to health department compliance for BBQ operations — equipment specs, temp logs, and the violations t...
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Hire the Palate, Train the Process: Building a BBQ Crew That Doesn't Burn You
Which skills should you hire for in a BBQ restaurant vs. train on the job? A breakdown of what actually matters for y...
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Food Costs Are Up 30% — Here's How Operators Are Actually Surviving It
Real menu strategies BBQ operators are using to handle 2024 food cost inflation without gutting quality or losing cus...
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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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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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When You Can't Find Help, Your Equipment Has to Work Harder
Practical equipment strategies for BBQ restaurants running short-staffed. How the right smoker setup reduces labor wi...
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What a Food Media Video Series Tells Us About Where Restaurant Tech Is Headed
Nation's Restaurant News launches a video series with their food editor. Here's what it signals for commercial kitche...
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Pasta and Trout Are Showing Up on BBQ Menus — And That's Not the Problem You Think It Is
Menu diversification is pushing BBQ operators toward dishes that don't touch a smoker. Here's how to make it work wit...
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Food Costs Are Up 23% — Here's How BBQ Operators Are Actually Responding
Real menu strategies BBQ restaurants are using to manage 2024 food cost inflation without sacrificing quality or alie...
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Food Costs Are Up 30% — Here's How Smart Operators Are Reworking Their Menus Without Losing Customers
Practical menu strategies BBQ operators are using to fight 2024 food cost inflation while keeping quality and ticket ...
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Ghost Kitchen BBQ: The Concepts That Actually Work and the Smokers Behind Them
Ghost kitchen BBQ can work, but only with the right concept and equipment. Here's what I've seen succeed and fail in ...
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