Southern Pride of Texas
Restaurant & Catering Industry News
7 articles on smoker care, BBQ tips, industry news, and more.
A Chattanooga Restaurant Is Selling Mezcal Distilled with Chicken — And What That Says About Where Food Service Is Headed
A Tennessee restaurant's pechuga mezcal offering signals shifting consumer expectations. Here's what operators should...
Read Article →
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.
Read Article →
What Competition BBQ Circuits Are Actually Telling Us About Where Commercial Demand Is Headed
NBBQA trends reveal shifts in consumer taste that smart restaurant operators can use for menu planning and equipment ...
Read Article →
What Habit Burger's Ranch Obsession Tells Us About Where Casual Dining Is Headed
Habit Burger built a cult following around ranch dressing. Here's what that means for BBQ operators thinking about si...
Read Article →
What the Big Chains Are Doing Right Now—And What It Means for Your Smoker Schedule
Ray breaks down April 2026 restaurant trends from NRN and explains how independent BBQ operators can adjust equipment...
Read Article →
Guava Short Ribs and What They Actually Mean for Your Smoker Program
Fusion BBQ trends are hitting menus hard. Here's how to run them profitably without wrecking your production schedule.
Read Article →
What a Butter Chicken Taco Says About Where BBQ Restaurants Are Headed
Taco Bell's fan-voted global mashup reveals shifting customer expectations. Here's what it means for BBQ operators pl...
Read Article →