Barbecue Catering Smarts

In this episode of Barbecue Catering Smarts, Michael Attias welcomes Kendal Handy, Co-Owner of Hambone's BBQ Smokehouse, for a fresh look at what the next generation can bring to a family-owned barbecue business. At just 19 years old, Kendal is already getting hands-on experience across the operation—from learning the pits and family recipes to marketing, social media, catering sales, networking, and business development. He shares how growing up around the restaurant sparked his interest in helping Hambone's grow, and why his goal is to help build the family business into something that can continue for generations. Kendal dives into how he's using TikTok and social media trends to reach new audiences, including how one piece of content generated thousands of views and helped bring new faces into the restaurant. He also shares how he's creating catering opportunities through college athletics, corporate relationships, churches, referrals, and good old-fashioned networking. Michael and Kendal also discuss the importance of creating a distinctive brand, including Hambone's vision for "California Barbecue" and its signature California sauce, as well as why building genuine relationships with catering customers can lead to referrals and long-term growth. Plus, they explore how younger team members can bring valuable new skills and perspectives into an established restaurant—from social media and technology to AI, data, sales, and automation. Whether you're looking to grow catering sales, reach a younger audience, or bring the next generation into your family business, this episode is a reminder that sometimes your next great growth idea may already be inside your restaurant. Barbecue Catering Smarts is sponsored by CaterZen Catering Software, helping BBQ restaurants save time, streamline catering operations, and increase catering sales.

In this episode of Barbecue Catering Smarts, Michael Attias welcomes Kersten Grigg, Owner of Big Daddy's BBQ in Boise, Idaho. What started with Kersten's parents smoking prime rib and ribs out of the back of a bar eventually grew into a food truck, full-service catering, and a barbecue business now celebrating 20 years. Kersten shares how Big Daddy's catering operation evolved from almost entirely word-of-mouth growth into a more intentional sales and marketing effort across two restaurant locations. She explains why responsiveness is critical to winning catering business, how her team handles incoming leads, and why making the booking process as easy as possible can be the difference between securing an event and losing it to a competitor. Michael and Kersten also dig into pricing, perceived value, and knowing which customers are the right fit. They discuss the importance of understanding what makes your catering experience worth the price—and why operators sometimes need to be willing to say no rather than compromise the quality and service their brand represents. The conversation also explores technology and AI in catering, balancing automation with the personal touch customers expect, and the importance of continually adapting as the restaurant industry changes. For Kersten, that willingness to pivot has been one of Big Daddy's biggest keys to longevity. Her message to fellow operators is simple: be responsive, embrace the tools available to you, make things easier for your customers, and never stop adapting. Barbecue Catering Smarts is sponsored by CaterZen Catering Software.

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.