Podcast
Barbecue Catering Smarts
Hosted by CaterZen · EN
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.
21episodes
Episodes
Newest firstAll episodes
Episode 38: From Trailer to Catering Hall — How Baby-Boyz BBQ Built a Community-Driven Business
6d ago00:38:38Tap to summarizeIn 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.
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Episode 37: From Passion to Profit — How JAC's Craft Smokehouse Built a Catering Engine
3w ago00:41:43Tap to summarizeIn 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.
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Episode 36: Betting on Barbecue — How Henn House BBQ Turned Passion Into a Catering Business
Jun 1000:40:49Tap to summarizeIn 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.
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Episode 35: Finding Your Niche — How Burnt BBQ N' Tacos Built Catering Through Differentiation
May 2700:33:50Tap to summarizeIn 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.
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Episode 34: From Hip-Hop to High-Volume Catering — How Stack City BBQ Built a Brand That Travels
May 1300:38:21Tap to summarizeIn 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.
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Episode 33: Relationships Over Reach — How Maurice's Built Catering with Chris Bennett
Apr 2900:40:13Tap to summarizeIn 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.
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Episode 32: From "Just Say Yes" to $1M — How Fat Bob's Built a Catering Engine with Bridget Ryan
Apr 1500:42:20Tap to summarizeIn 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.
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Episode 31: From Backyard to High-Volume Catering — Building a BBQ Business That Scales with Dale Lockwood
Apr 100:39:10Tap to summarizeIn 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.
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Episode 30: How Smokey John's Turned Catering Into a Lifeline with Brent Reaves
Mar 1800:47:38Tap to summarizeIn 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.
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Episode 29: Slow Growth, Strong Margins — The Smokin' Pete's Catering Model
Mar 400:45:27Tap to summarizeIn 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.
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