Southern Pride of Texas
Restaurant & Catering Industry News
42 articles on smoker care, BBQ tips, industry news, and more.
Your Smoker Talks to Your POS Now — Here's What That Actually Means for Your Kitchen
How modern commercial smokers integrate with kitchen management systems, and what operators should actually care abou...
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What 22 Years of Service Calls Taught Me About Surviving Economic Uncertainty
Hard-won lessons from decades of servicing commercial smokers during recessions, supply shocks, and industry shifts. ...
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What Equipment Standardization Actually Looks Like When You're Running 12 Locations
Franchise BBQ operators need standardized equipment that holds up across every unit. Here's what works at scale and w...
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Your Smoker Doesn't Need to Talk to Your POS System (But Here's When It Actually Helps)
Earl cuts through the tech hype to explain when kitchen management integration matters for commercial smokers — and w...
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What 2026 Actually Looks Like for BBQ Operations — And What's Just Noise
Earl breaks down which 2026 restaurant trends matter for BBQ operators and which ones you can ignore completely.
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What NBBQA Competition Trends Actually Tell You About Running a BBQ Restaurant
Competition BBQ preferences are shifting. Here's what restaurant operators can learn from the circuit — and what to i...
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What 'Smart Smoker Integration' Actually Means for Your Kitchen (And What's Just Marketing)
A 22-year service tech explains which smoker connectivity features matter for restaurant operations and which ones yo...
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Church's Texas Chicken Heading to China — And What It Says About Where American BBQ Is Going
Church's massive China expansion deal signals shifting appetites abroad. Here's what commercial BBQ operators should ...
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What a Multi-Concept Restaurant CEO Gets Right About Brand Building (And What He's Missing)
FB Society's Jack Gibbons nails the hospitality fundamentals. But brand longevity starts with equipment decisions mos...
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Your Smoker Talks to Your POS Now — Here's What That Actually Means for Operations
Modern smokers integrate with kitchen management systems. Here's what matters for yield tracking, labor costs, and wh...
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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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What Nobody Tells You Before You Open That Second Location
Earl breaks down the real equipment and capacity planning decisions BBQ operators face when expanding from one restau...
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