Southern Pride of Texas
Restaurant & Catering Industry News
165 articles on smoker care, BBQ tips, industry news, and more.
What 29 Executive Shuffles Tell Us About Where Restaurants Are Headed — And What It Means for Your Kitchen
May's wave of CEO changes at Wendy's, Jack in the Box, and Miller's Ale House signals where the industry is moving. H...
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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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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...
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What I Learned Servicing Franchise Smokers for Two Decades
Equipment standardization makes or breaks BBQ franchise operations. Here's how successful multi-unit operators get it...
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When You're Running a Skeleton Crew, Your Equipment Has to Pick Up the Slack
Practical equipment strategies that help understaffed BBQ restaurants maintain quality and volume without burning out...
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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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Why Every Corporate Event Planner in Texas Is Calling About Smoked Brisket
Corporate catering has shifted hard toward smoked meats. Here's what's driving it and how operators are scaling up to...
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The Skills You Actually Need to Hire For (And What You're Wasting Money Teaching)
Which BBQ restaurant skills require experienced hires vs on-the-job training? A breakdown for operators watching labo...
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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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