Southern Pride of Texas
Restaurant & Catering Industry News
253 articles on smoker care, BBQ tips, industry news, and more.
Ghost Kitchen BBQ: The Concepts That Actually Work and the Smokers Behind Them
Ghost kitchen BBQ can work, but only with the right concept and equipment. Here's what I've seen succeed and fail in ...
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When One Location Isn't Enough: Planning Your Equipment for a Second BBQ Operation
Practical equipment and capacity math for BBQ operators expanding from one location to two. Real numbers, real consid...
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What Del Taco's Value Menu Tells Us About Running a Food Business Right Now
Del Taco's new value menu reflects the same cost pressures every food operator faces. Here's what it means for BBQ op...
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What I Learned Servicing Equipment for Multi-Unit BBQ Operations
Equipment standardization across BBQ franchise locations requires more planning than most operators expect. Here's wh...
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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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