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.
23episodes
Episodes
Newest firstAll episodes
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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Episode 28: Systems Over Stress — How Big Dan's Built a Sustainable Catering Engine
Feb 1800:41:11Tap to summarizeIn 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.
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Episode 27: From Small Town to Six States — Scaling BBQ Catering the Jimmy L's Way
Feb 400:43:10Tap to summarizeIn 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.
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Episode 26: From the Pit to the Party — How Central BBQ Wins at Catering
Jan 1400:39:59Tap to summarizeIn 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.
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Episode 25: The Fast Casual Formula for Catering Growth with Erin Childs
Dec 1700:38:46Tap to summarizeIn 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.
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Episode 24: Inside Primo Partners' Off-Premise Playbook with COO Phillip Scotton
Dec 300:38:55Tap to summarizeIn 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.
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Episode 23: Scrappy, Smart & Scaling — Catering Growth with Amanda Quinn of Viva Chicken
Nov 1900:34:03Tap to summarizeIn 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.
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Episode 22: Listening, Leadership & Luxury Events with Lauren Laurent at Levy Restaurants
Nov 500:44:52Tap to summarizeIn 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.
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Episode 21: Leadership That Lasts with Christin Marvin, Founder of Solutions by Christin
Oct 2200:40:50Tap to summarizeIn 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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