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 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.