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.