Southern Pride of Texas
Restaurant & Catering Industry News
21 articles on smoker care, BBQ tips, industry news, and more.
Your Brisket Left the Building Perfect. What Happened in the Next 45 Minutes?
How BBQ operators can protect smoked meat quality through packaging, holding temps, and last-mile delivery systems.
Read Article →
Menu Math in 2024: What Operators Are Actually Doing About Food Costs
Real strategies BBQ restaurant owners are using to manage inflation without gutting quality—from portion engineering ...
Read Article →
Church's Texas Chicken Heads to China — And What That Tells Us About Commercial Kitchen Planning
Church's major China expansion means thousands of new kitchens. Here's what commercial BBQ operators can learn from f...
Read Article →
Why Every Corporate Event Planner in Texas Is Calling Me About Smoked Brisket
Corporate catering has shifted hard toward BBQ. Here's what's driving it and how operators can scale up without sacri...
Read Article →
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...
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 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...
Read Article →
Ghost Kitchen BBQ: Why Most Concepts Fail and What Actually Works
Ghost kitchen BBQ can work, but only with the right equipment and approach. Here's what I've seen succeed and what fa...
Read Article →
Ghost Kitchen BBQ: The Operations That Actually Work and the Ones Burning Money
Ghost kitchen BBQ can work, but only with the right equipment and realistic expectations. Here's what separates profi...
Read Article →