Southern Pride of Texas
Restaurant & Catering Industry News
165 articles on smoker care, BBQ tips, industry news, and more.
Your Smoked Brisket Travels 8 Miles in a Driver's Backseat — Now What?
How BBQ operators protect quality between the smoker and the customer's door. Holding equipment, packaging decisions,...
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Ghost Kitchen BBQ: What Actually Works When You Don't Have a Dining Room
Real talk on ghost kitchen BBQ operations — what equipment makes sense, what doesn't, and why most fail within 18 mon...
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What Fast-Casual Menu Moves Mean for Your Smoker Schedule
New menu items at major chains signal shifts in protein demand. Here's what operators running production smokers shou...
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Food Costs Are Brutal Right Now — Here's How Operators Are Actually Fighting Back
Real strategies BBQ restaurants are using to survive 2024's inflation without gutting quality or alienating regulars.
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Ghost Kitchen BBQ: The Equipment Choices That Actually Make This Model Work
Ghost kitchen BBQ operations need specific equipment decisions to hit margins. Here's what's working and what's faili...
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Kitchen Tech Integration and Commercial Smokers: What Actually Works and What's Just Noise
Earl breaks down which smoker-to-kitchen tech integrations matter for real operators and which ones are expensive dis...
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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 Defined Hospitality Gets Right About Building a Restaurant Group That Actually Lasts
Philadelphia's Defined Hospitality builds spaces people remember. Here's what commercial operators can learn from the...
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What Defined Hospitality Gets Right About Building Restaurant Concepts That Last
Philadelphia's Defined Hospitality builds restaurants around atmosphere and chef talent. Here's what operators can le...
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Ghost Kitchens Are Changing BBQ Operations — Here's What's Actually Working
Earl breaks down ghost kitchen BBQ concepts that make money, and the equipment decisions that separate real operators...
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When You Can't Hire, Your Equipment Has to Work Harder
Practical equipment strategies that help understaffed BBQ operations maintain quality and volume without burning out ...
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What First Watch's Breakfast Pivot Tells Us About Running a Smarter BBQ Operation
First Watch's menu refresh and marketing shift offer real lessons for BBQ operators thinking about efficiency, consis...
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