Southern Pride of Texas
Restaurant & Catering Industry News
165 articles on smoker care, BBQ tips, industry news, and more.
What Your Insurance Agent Doesn't Know About Commercial Smoker Operations
Commercial BBQ insurance isn't one-size-fits-all. Here's what operators need to know about coverage gaps, equipment c...
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What NBBQA Competitors Are Cooking Tells You About Your Restaurant Menu
Competition BBQ trends at NBBQA events reveal where consumer tastes are heading. Here's what operators should pay att...
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What Lehigh's Clayton's Kitchen Experiment Means for Restaurant Operators Thinking About Campus Accounts
Lehigh University's rotating restaurant concept creates new opportunities for BBQ operators. Here's what the model re...
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What I Wish Someone Had Told Me Before We Opened the Second Location
Real equipment and capacity lessons from expanding a BBQ operation — what actually matters and what's just noise.
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Ghost Kitchen BBQ: The Equipment Math Nobody Talks About
What actually works for ghost kitchen BBQ operations — and the equipment decisions that make or break your margins.
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Running a Skeleton Crew Without Wrecking Your Product
Practical equipment strategies for BBQ restaurants running short-staffed. How the right smoker setup cuts labor needs...
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What Health Inspectors Actually Look For in Your Smoker Operation
A practical breakdown of health code requirements for commercial BBQ, from HACCP logs to equipment choices that make ...
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Chicken Is Winning, Popeyes Is Wrapping, and Miller's CEO Is Talking — What Operators Should Actually Take From This Week
Breaking down this week's chicken industry moves and what they mean for BBQ operators running smoked chicken programs.
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What Lehigh's Clayton's Kitchen Gets Right About Campus Foodservice — and What Your Restaurant Can Learn
Lehigh University's rotating restaurant concept offers real lessons in volume planning, equipment strategy, and how t...
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Look, You Asked About Traegers—Here's What I Actually Think
Earl answers the Traeger rib question honestly, explains why pellet grills have limits, and talks about what commerci...
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What Chili's Chicken Sandwich Surge Actually Tells Commercial Operators
Chili's growth reveals equipment lessons for BBQ operators watching casual dining trends shift toward high-volume, co...
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What McDonald's, Wendy's, and KFC Menu Moves Mean for Commercial BBQ Operators
Big QSR chains are chasing smoked and slow-cooked flavors. Here's what that signals for BBQ restaurants and catering ...
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