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.