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Published by CaterZen
Barbecue Catering Smarts is your go-to podcast for mastering the business of BBQ catering. Hosted by Michael Attias—founder of CaterZen Catering Software and longtime catering strategist—this show dives deep into the systems, stories, and smarts behind the most successful BBQ catering operations in the country. Each episode features conversations with pitmasters, smokehouse owners, and catering pros who share their proven tactics for scaling revenue, streamlining operations, building loyal fans, and turning smoky deliciousness into serious profit. Whether you run a food truck, a full-service BBQ restaurant, or a booming catering department, you'll walk away with actionable ideas to elevate your BBQ catering game. Tune in to Barbecue Catering Smarts—where smoke, strategy, and success come together.
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In this episode of Barbecue Catering Smarts , Michael Attias welcomes Chef Jack Holt, Owner of Smokin' Jack's BBQ . Jack shares the remarkable journey of building Smokin' Jack's from a ghost kitchen during the pandemic into a growing multi-concept barbecue business with food trucks, restaurant locations, stadium partnerships, and a thriving catering operation. Throughout the conversation, Jack explains why great barbecue is only the beginning . Long-term success comes from building repeatable systems, developing operational discipline, and creating memorable hospitality experiences that customers trust for life's biggest celebrations. Michael and Jack also discuss how AI is changing restaurant operations, the importance of documenting processes before scaling, lessons learned from rapid expansion, and why catering continues to be one of the strongest growth opportunities for barbecue operators. Whether you're running your first food truck or managing multiple locations, this episode is packed with practical insights on building systems, improving execution, growing catering revenue, and scaling without sacrificing quality . Barbecue Catering Smarts is sponsored by CaterZen Catering Software .
In this episode of Barbecue Catering Smarts , Michael Attias sits down with Stuart McClean, Founder of BaQ-Bone BBQ & Catering , to discuss how a passion for authentic Texas barbecue evolved into a catering-focused business built for long-term growth. Stuart shares how selling smoked Thanksgiving turkeys from his backyard led to larger catering opportunities, why he chose to prioritize catering over expanding everyday food truck service, and the operational systems that allow his team to execute consistently while maintaining the quality they're known for. They discuss practical strategies for generating catering leads through corporate partnerships, food truck events, referral marketing, Easy Cater, and even TikTok advertising. Stuart also explains why minimum order requirements, saying "no" to the wrong opportunities, and focusing on repeat customers have helped create a healthier, more profitable business. Beyond barbecue, Stuart reflects on how lessons from college football, entrepreneurship, and his background in mental health counseling have shaped his leadership style, work ethic, and approach to building a business that supports both growth and family life. Whether you're trying to generate more catering leads, improve profitability, or build a catering operation that gives you more freedom—not less—this episode is packed with practical insights every BBQ operator can apply. Barbecue Catering Smarts is sponsored by CaterZen Catering Software .
In this episode of Barbecue Catering Smarts , Michael Attias welcomes Phillip Livingston, Owner of Baby-Boyz BBQ . Phillip shares how he went from getting laid off and watching a barbecue show on Food Network to building a 22-year barbecue business with a restaurant, catering operation, and catering hall. Phillip talks about the early days of building Baby-Boyz BBQ one customer at a time — driving around with a Southern Pride smoker on a trailer, offering samples, doing door-to-door outreach, and relying heavily on word-of-mouth. He also shares the lessons he learned from his father about consistency, pride, and caring for customers in a way that keeps them coming back. Michael and Phillip discuss the realities of growing a barbecue business slowly and intentionally, including hiring challenges, location decisions, buying and renovating a former Dollar General building, creating a catering hall, and using community events to keep the business visible. Phillip also shares practical insight on sales, marketing, customer appreciation, consistency, and why your last customer experience matters so much in catering. This episode is a great reminder that barbecue catering growth is built through reputation, relationships, persistence, and showing up for your customers every day. Barbecue Catering Smarts is sponsored by CaterZen Catering Software .
In this episode of Barbecue Catering Smarts , Michael Attias welcomes Tracy Carter, owner of JAC's Craft Smokehouse in West Monroe, Louisiana. What started as a passion for barbecue, competition cooking, and a food truck eventually grew into one of the area's busiest barbecue operations—with catering now accounting for roughly 42% of the business. Tracy shares the remarkable story behind launching a restaurant during the height of COVID, overcoming years of financial challenges, and learning that great barbecue alone doesn't guarantee a profitable business. He discusses the turning point that forced him to focus on systems, profitability, leadership, and operational discipline—and how those changes transformed both his restaurant and his quality of life. Michael and Tracy also dive into the realities of barbecue catering, including menu simplification, pricing every detail correctly, building repeat business through word-of-mouth referrals, and why checklists remain one of the most powerful tools in any restaurant operation. Whether you're trying to grow your catering sales, improve profitability, or build a business that doesn't depend entirely on you, this episode is packed with practical lessons from someone who has lived every stage of the journey. Barbecue Catering Smarts is sponsored by CaterZen Catering Software .
In this episode of Barbecue Catering Smarts , Michael Attias welcomes Phil and Johanna Hennenfent, owners of Henn House BBQ . What started with Phil winning a smoker in a local radio contest eventually grew into an award-winning barbecue catering business serving weddings, corporate events, and special occasions throughout the Midwest. Together, Phil and Johanna share the story of how they turned a side hustle into a full-time business, the leap of faith that led Phil to leave his job, and how their partnership helped build a thriving catering operation. They discuss why they chose a catering-first model instead of opening a traditional restaurant, how weddings became a major growth driver, and the systems they've implemented to stay organized as the business scaled. Phil and Johanna also explain how building a CRM and automating their sales process helped fuel significant growth, why documentation and communication are critical to successful event execution, and how they navigated losing a 10,000-follower Facebook page overnight. The conversation also covers food trucks, holiday catering, fundraising programs, online product sales, wedding marketing, customer experience, and the importance of balancing growth with quality of life. Whether you're looking to grow catering sales, improve your systems, or build a business that fits your lifestyle, this episode is packed with practical insights from operators who have done exactly that. Barbecue Catering Smarts is sponsored by CaterZen Catering Software .
In this episode of Barbecue Catering Smarts , Michael Attias welcomes Tim Halls, co-founder of Burnt BBQ N' Tacos . Tim shares the unconventional journey that led him from working in the ambulance industry and attending culinary school to building one of the most unique BBQ concepts in Texas—blending traditional barbecue, tacos, and Venezuelan-inspired flavors into a catering-driven business model. With a restaurant that's only 24 seats but generates a significant percentage of revenue through catering, Tim breaks down how relationship-building, word-of-mouth marketing, ezCater, and strategic differentiation have fueled Burnt BBQ N' Tacos' growth. Michael and Tim also dive into: Why finding a niche matters in crowded BBQ markets Using catering as both a revenue stream and a marketing tool Turning first-time catering customers into repeat clients The power of food sampling to drive sales Building relationships with corporate accounts and construction companies Why operators need systems, follow-up, and less friction in their marketing How Venezuelan-inspired menu items helped create a true point of differentiation This episode is packed with practical insights for BBQ operators looking to stand out, grow catering revenue, and build long-term customer relationships in competitive markets. Barbecue Catering Smarts is sponsored by CaterZen Catering Software .
In this episode of Barbecue Catering Smarts , Michael Attias sits down with Mark Avalos , founder of Stack City BBQ . What started as backyard cookouts and weekend catering jobs has evolved into one of the most recognizable barbecue brands in Texas . Mark shares how he combined barbecue , hip-hop culture , hospitality , and relentless relationship-building to create a catering business that keeps customers coming back year after year. Michael and Mark dive into the real drivers behind long-term catering growth — from creating memorable customer experiences and building venue relationships to standing out in a crowded barbecue market. Mark also opens up about growing from a trailer to multiple locations, navigating the challenges of COVID, and why consistency and responsiveness matter more than flashy marketing. They also discuss the economics of barbecue catering, including managing brisket costs, structuring buffet lines strategically, maximizing profitability at events, and why catering clients ultimately care about reliability just as much as great food. This episode is packed with actionable insights on branding, hospitality, referrals, customer service, and building a catering operation people trust enough to recommend repeatedly . Barbecue Catering Smarts is sponsored by CaterZen Catering Software .
In this episode of Barbecue Catering Smarts , Michael Attias sits down with Chris Bennett , VP of Catering at Maurice's Piggie Park —a multi-generational barbecue brand with nearly 70 years of history. Chris shares how he built Maurice's catering division from essentially zero into a meaningful revenue stream by focusing on relationships , consistency , and playing the long game . Rather than chasing every lead, his strategy centers on taking care of existing customers, letting reputation compound, and leaning into the segments that scale best—especially corporate events. They also dive into how brand legacy , community involvement , and product quality all work together to drive catering growth, why not every opportunity is worth pursuing, and how simplifying your focus can actually accelerate revenue. This episode is packed with practical insight for BBQ operators who want to grow catering sales without adding chaos—by focusing on what works and doing it consistently. Barbecue Catering Smarts is sponsored by CaterZen Catering Software .
In this episode of Barbecue Catering Smarts , Michael Attias sits down with Bridget Ryan, Director of Sales & Marketing at Fat Bob's Smokehouse . From a former Spanish teacher to helping lead a $1M+ catering operation , Bridget shares how Fat Bob's transformed catering into a scalable, system-driven revenue engine—without losing the personal touch that built their reputation. Bridget breaks down how streamlining menus, simplifying service, and standardizing processes allowed their team to handle high-volume catering efficiently while maintaining consistency across every event. She also dives into the philosophy that fueled their growth: "just say yes." From last-minute orders to large-scale events, that mindset helped them win customers, build trust, and generate long-term loyalty. In this episode, you'll learn: 🔥 How simplifying your menu can increase efficiency and margins 🔥 Why standardized setups and processes reduce labor and mistakes 🔥 How "just say yes" can unlock hidden revenue opportunities 🔥 The real mix of drop-off vs. full-service—and where the profits are 🔥 How community involvement and relationships drive inbound catering leads 🔥 Why systems—not personalities—are the key to scaling If you're looking to turn catering into a predictable, high-volume profit center , this episode is packed with real-world strategies you can apply immediately. Barbecue Catering Smarts is sponsored by CaterZen Catering Software .
In this episode of Barbecue Catering Smarts , Michael Attias sits down with Dale Lockwood, Owner and Pit Master of Hickory BBQ & Grill . Dale shares his journey from starting a barbecue catering business during the 2008 downturn to scaling into high-volume operations—including serving up to 1,000 meals per day for a state contract. Along the way, he's built a business rooted in consistency, relationships, and smart systems —all without chasing low-margin work. Dale breaks down what it really takes to grow a sustainable BBQ catering operation, from leveraging local business networks and referrals , to building a strong sales pipeline through email and CRM systems , to maintaining pricing discipline in a competitive market . They also dive into the operational side—how documenting recipes, standardizing processes, and training teams properly creates consistency at scale—and why speed of response and professionalism often win the sale before the food is even served . This episode is packed with practical insights on building relationships, structuring your catering business for profit, and turning one-time customers into long-term revenue streams . Whether you're just getting started or looking to scale, Dale's experience offers a clear roadmap for growth. Barbecue Catering Smarts is sponsored by CaterZen Catering Software .
In this episode of Barbecue Catering Smarts , Michael Attias sits down with Brent Reaves, President of Smokey John's Bar- B- Que , a second- generation operator who grew up in the business and now leads its growth across catering, retail, and large- scale events. Brent shares the incredible origin story of Smokey John's— how his father went from real estate to barbecue by simply cooking for clients— and how that hustle- first mindset still drives the business today. They dive deep into how Brent used catering to pull the business out of a downturn , including the now- famous story of spending just $ 50 on flyers, smoking them overnight, and hitting office buildings to generate immediate demand. Michael and Brent also unpack what it really takes to succeed in BBQ catering, including why systems matter, how to build trust with clients, and how to create consistency at scale . You'll also hear how Smokey John's has expanded beyond the restaurant into catering, concessions, and retail products , proving you don't need more locations to grow revenue— you need smarter strategies. If you're a BBQ operator looking to grow catering sales, tighten operations, and build a brand that lasts, this episode delivers real- world, hard- earned lessons you can use right away. Barbecue Catering Smarts is sponsored by CaterZen Catering Software .
In this episode of Barbecue Catering Smarts , Michael Attias sits down with Julie Reinhardt, Co-Owner of Smokin' Pete's BBQ in Seattle , to break down how they transformed their operation into a focused, profitable catering business. After 10 years running both a restaurant and catering, Julie and her husband made a strategic decision: shut down the restaurant and go all-in on catering. The result? Greater control, stronger systems, improved quality of life—and a more sustainable profit center. Julie shares how they: ✔️ Transitioned from restaurant + catering to 100% catering ✔️ Built systems that "duplicate your brain" ✔️ Plan seasonality like a barbecue farmer ✔️ Prioritize lifetime client value over one-off sales ✔️ Prepare for the unexpected with proactive event systems ✔️ Think long-term about exit strategy and business value This episode is a masterclass in building a catering operation that runs on structure—not stress—and generates reliable, repeat revenue year after year. Barbecue Catering Smarts is sponsored by CaterZen Catering Software .
In this episode of Barbecue Catering Smarts , Michael Attias sits down with Dan Bosworth, Owner & Pitmaster of Big Dan's BBQ in Catawissa, Pennsylvania . Dan didn't grow up in restaurants—he came from manufacturing and supply chain management. That operational background became his unfair advantage. Instead of running barbecue on instinct alone, Dan built systems around food costing, production planning, staffing, and review management. The result? Catering has grown into a major revenue engine for Big Dan's BBQ—approaching 40% of total sales—without sacrificing quality or burning out the team. In this episode, Dan shares: Why simplicity is the secret to scaling barbecue How "executive sampling" converts corporate prospects into long-term catering clients The operational discipline that protected margins during rising food costs Why responding to every review strengthened customer loyalty How intentional systems reduce stress and make growth sustainable If you want to grow catering without chaos, this episode is packed with practical strategies you can implement immediately. Barbecue Catering Smarts is sponsored by CaterZen Catering Software .
In this episode of Barbecue Catering Smarts , Michael Attias sits down with Jim Lenzen, Owner of Jimmy L's , a barbecue operator who built a multi-state catering business from a small-town base in western Nebraska—without cutting corners or competing on price. Jim shares his unconventional path into barbecue catering, from cooking for wind farm crews to executing three weddings a weekend, multi-trailer vending events, and catering across six states . He explains how focusing on certified Nebraska beef , disciplined systems, and relationship-first selling helped Jimmy L's scale while maintaining consistency, quality, and trust. The conversation dives into the realities of large-scale BBQ catering —from trailer vending as a lead generator, to staffing and training young teams, to why Jim refuses to play the price game. Jim also outlines the three biggest mistakes operators make when scaling , the importance of knowing your numbers, and how staying true to your values can become a competitive advantage. If you're looking to grow catering beyond your local market while protecting margins, food quality, and your sanity, this episode delivers real-world insight from an operator who's lived it. Barbecue Catering Smarts is sponsored by CaterZen Catering Software .
In this episode of Barbecue Catering Smarts , Michael Attias sits down with Linda Bogach, Catering Director at Central BBQ —one of the most iconic barbecue brands to ever come out of Memphis. Linda brings a true operator's perspective to catering. Her path wasn't linear—restaurant management, bartending, raising a family, and eventually stepping into catering leadership. That real-world experience shapes how Central BBQ delivers high-volume catering while protecting the food quality and guest experience that built the brand. In this episode, Linda shares how Central BBQ successfully takes barbecue from the pit to the party —executing catering for corporate events, weddings, and large-scale orders without chaos. She explains why catering success comes down to systems, consistency, and disciplined execution , not gimmicks or guesswork. Michael and Linda also dig into what it really takes to scale barbecue catering, how to set clear expectations internally and with guests, and why the right tools and processes save time, reduce stress, and drive repeat business. If you're running—or trying to grow—a barbecue catering operation, this episode delivers practical, battle-tested insights from someone who lives it every day. Barbecue Catering Smarts is sponsored by CaterZen Catering Software .
In this episode of Restaurant Catering Smarts , Michael Attias sits down with Erin Childs , restaurant consultant, coach, and long-time catering operator who cut her teeth in Boston's fast casual scene. From pounding the pavement with samples in hand to building systems for national brands like Beloco and Fresh City, Erin shares her journey from boots-on-the-ground catering sales to strategic leadership. You'll hear how she: Grew catering sales by literally walking the streets of Boston and calling companies like they were old friends Transitioned from late-night event chaos to a scalable, Monday-through-Friday drop-off catering model Built systems, SOPs, and training programs that helped brands grow beyond personality-driven sales Coaches today's restaurant leaders to balance great food with even better processes Whether you're just getting started with catering or ready to systematize and scale, this episode is packed with practical, no-fluff advice you can put into action. Restaurant Catering Smarts is powered by CaterZen Catering Software —helping restaurants streamline operations, increase catering sales, and save valuable time.
In this episode of Restaurant Catering Smarts , Michael Attias welcomes Phillip Scotton, President & COO of Primo Partners —one of the most successful multi-unit, multi-brand franchise operators in the Ben & Jerry's system, and a rapidly growing partner within the Starbucks licensed store network. Phillip shares his remarkable journey from unpaid intern to executive leader, helping Primo Partners scale from a single Ben & Jerry's shop in Chapel Hill to more than 20 locations across the Southeast. Under his leadership, Primo became the #1 Ben & Jerry's franchisee globally for off-premise operations , fueled by a focus on culture, servant leadership, and guest experience . Michael and Phillip dive into the strategies behind Primo's off-premise and catering success, including: How Primo built one of the strongest ice cream catering programs in the country Why off-premise became a major revenue and growth engine How the team executes events serving thousands , from 10,000-person scoop events to 6,000-person hot chocolate activations The power of people-first leadership, equity pathways, and profit sharing How Primo is expanding catering opportunities within its Starbucks locations Why real estate development and culture-building sit at the core of their long-term strategy Phillip also shares lessons on scaling operations, empowering leaders, creating opportunity across the company, and shaping a culture that drives performance. This episode is packed with actionable insights for any restaurant or catering leader looking to grow off-premise revenue and build a stronger, more scalable organization. Restaurant Catering Smarts is sponsored by CaterZen Catering Software .
In this episode of Restaurant Catering Smarts , Michael Attias sits down with Amanda Quinn, Director of Catering at Viva Chicken —one of the fastest-growing Peruvian rotisserie brands in the U.S. Amanda brings years of experience building off-premise programs across hotels, franchise concepts, and now a multi-unit restaurant group. She shares how Viva Chicken has scaled catering by focusing on people, process, and good old-fashioned hustle . From her early days taking catering orders with pen and paper to leading a modern off-premise program, Amanda breaks down the strategies that actually move the needle—like hiring for personality , reading the room, adapting your pitch on the fly, and building relationships one conversation at a time. She also reveals how she's using AI tools to identify high-value catering prospects, map out sample-drop routes, and save hours of manual prospecting time—giving her team more time to sell. Plus, hear Michael and Amanda dive into: Why great catering salespeople think on their feet How to approach offices where no one wants to talk to you What she learned selling catering without any marketing budget Why chasing the "big dogs" in your market (Chick-fil-A, Jason's Deli, Jimmy John's) leads to gold How AI and tools like GPT are accelerating catering growth If you're looking for real-world strategies to build catering sales, strengthen relationships, and work smarter—not harder—this episode delivers gold bar after gold bar. Restaurant Catering Smarts is sponsored by CaterZen Catering Software , the all-in-one system that saves restaurant teams time, increases sales, and brings sanity back to catering operations.
In this episode of Restaurant Catering Smarts , Michael Attias welcomes Lauren Laurent , the powerhouse Director of Catering Sales & Marketing at Levy Restaurants — based at the Greater Columbus Convention Center. With 15+ years in hospitality, Lauren brings a rare blend of operational excellence and heartfelt hospitality to some of the nation's largest events and conventions. From serving thousands at once to curating elevated experiences that feel personal, she's mastered the art of listening — not just hearing — to understand client needs and deliver flawlessly every time. Michael and Lauren discuss: How to create memorable experiences that make guests feel valued The power of listening as a sales superpower Why handwritten notes and human connection still win in a digital age How to negotiate large catering contracts (and protect your bottom line) The balance between technology, AI, and human touch in hospitality How to deliver five-star service at stadium scale Whether you're running a local restaurant catering operation or managing large-scale corporate events, this episode will inspire you to elevate every touchpoint — from first call to final thank-you note. Restaurant Catering Smarts is sponsored by CaterZen Catering Software — the all-in-one platform helping caterers streamline operations, save time, and sell more.
In this episode of Restaurant Catering Smarts , Michael Attias welcomes Christin Marvin , founder and CEO of Solutions by Christin . With over 20 years in the hospitality trenches—from line cook to multi-unit operator—Christin now helps restaurant owners and leaders create sustainable success without burning out in the process. They dive into what it really means to build resilient teams, retain top talent, and lead with clarity—even when the kitchen is on fire (literally or metaphorically). Christin opens up about her early days in a small Missouri town slinging tacos at her favorite Mexican restaurant, and how that journey led to her becoming a leadership coach and consultant to independent restaurants across the country. You'll hear insights on: What's driving burnout in restaurant leadership—and how to stop it. The power of culture, communication, and clarity in growing your team. How to turn overwhelm into opportunity with a fresh leadership mindset. Whether you're managing one unit or many, this episode offers practical, heartfelt wisdom to help you lead better, live better, and build a restaurant business that doesn't run you into the ground. Restaurant Catering Smarts is proudly sponsored by CaterZen Catering Software . Turn your catering chaos into calm—sign up for a free software walkthrough today.
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