At CaterZen, we believe barbecue catering can be far more than a side hustle or an “extra” revenue stream. When it’s built with hustle, trust, and the right systems, it can become the lifeline that helps carry your business through hard times and into long-term growth.

That’s exactly why we created Barbecue Catering Smarts — your go-to podcast for actionable insights, expert advice, and real-world strategies to grow your restaurant’s catering profit center.

Hosted by me, Michael Attias, founder of CaterZen Catering Software, each episode dives deep into the challenges and opportunities unique to BBQ catering. You’ll hear inspiring stories, proven systems, and practical tips from pitmasters, smokehouse owners, and catering leaders across the country who are figuring out how to grow without losing their minds in the process.

We’re excited to announce Episode 30 of Barbecue Catering Smarts, featuring Brent Reaves, Owner of Smokey John’s BBQ — a second-generation operator who knows firsthand how catering can help keep a business alive, profitable, and moving forward.

One of our catering software clients told me something recently that stopped me in my tracks.

He said:

“We weren’t losing catering orders because of food quality.
We were losing them because everyone wanted delivery at 11:30.”

Think about that for a second.

Not bad sales.
Not weak marketing.
Not kitchen capacity.

Driver bottlenecks.

At CaterZen, we believe barbecue catering isn’t just “extra food.” When it’s built with intention, systems, and consistency, it becomes one of the most reliable profit centers a BBQ operation can have. That’s precisely why we created Barbecue Catering Smarts — your go-to podcast for actionable insights, expert advice, and real-world strategies to grow your restaurant’s catering profit center.

Hosted by me, Michael Attias, founder of CaterZen Catering Software, each episode dives deep into the challenges and opportunities unique to BBQ catering. We talk with pitmasters, smokehouse owners, and catering leaders who’ve figured out how to turn barbecue into a scalable, repeatable catering operation — without chaos, compromise, or guesswork.

We’re excited to share Episode 29 of Barbecue Catering Smarts featuring Julie Reinhardt, Co-Owner of Smokin' Pete's BBQ — a seasoned BBQ operator who knows how to build catering as a profit-driven, sustainable business model.

It's Tuesday, 11:47 AM. Phone rings.

Corporate client. $600 order. Tomorrow's board meeting.

You check the calendar. Both drivers are slammed. Your prep lead can't leave the kitchen.

So what do you do?

Turn the order away? Push the delivery time and hope they're flexible? Pull someone off the line and scramble?

If any of those sound familiar, we built something for you.

At CaterZen, we’re passionate about helping BBQ operators turn catering into a predictable, profitable growth engine — not a source of overwhelm. That’s exactly why we created Barbecue Catering Smarts — your go-to podcast for actionable insights, expert advice, and real-world strategies to grow your restaurant’s catering profit center.

Hosted by me Michael Attias, founder of CaterZen Catering Software, each episode dives deep into the challenges and opportunities unique to BBQ catering. You’ll hear real stories, proven systems, and practical strategies from pitmasters and operators who are building catering programs that actually scale.

We’re excited to announce Episode 28 of Barbecue Catering Smarts, featuring Dan Bosworth, Owner & Pitmaster of Big Dan's BBQ.

Ever feel like your staff’s stretched thinner than pulled pork at a vegan potluck?

You’re not alone.

We’re in the middle of what I like to call the “catering labor crunch.” Fewer hands on deck. More orders rolling in. And if you’re not using the right tools, you’re stuck doing things the hard way - tape, spreadsheets, and prayers.

But here’s the good news:

CaterZen's catering software gives smaller teams the power to handle more volume without hiring more people - or losing their minds in the process.

Let’s break it down...

At CaterZen, we believe barbecue catering isn’t just “extra food” — it’s one of the most powerful profit centers a BBQ restaurant can build when it’s done with discipline, quality, and intentional systems behind it. That belief is exactly why we created Barbecue Catering Smarts—your go-to podcast for actionable insights, expert advice, and real-world strategies to grow your restaurant’s catering business.

Hosted by me, Michael Attias, founder of CaterZen Catering Software, each episode dives deep into the challenges and opportunities unique to BBQ catering. I talk with pitmasters, smokehouse owners, and catering leaders who’ve figured out how to turn barbecue into a scalable, repeatable catering operation — without chaos, compromise, or guesswork. 

We’re excited to share Episode 27 of Barbecue Catering Smarts, featuring Jim Lenzen, Owner of Jimmy L’s — a BBQ operator who built a multi-state catering business from small-town roots by leaning into quality, consistency, and systems that hold up even when orders get big.

Let me ask you something...

How often do you look at your catering numbers and think, "Well, we were busy... but were we profitable?"

If you're anything like I was back in the day, you don't have time to babysit spreadsheets or play detective. You're too busy putting out fires, feeding clients, and trying to remember where you put your car keys.

That’s why I built CaterZen's catering software, to be your right hand when it comes to understanding what’s actually moving the needle in your catering business.

Recently in our blog, we've been showing you how to use CaterZen's built-in reporting tools. This post builds on that foundation with a few extra calculations and power-user tips to help you dig deeper into your data and grow your catering business faster.

Let’s dig in.

At CaterZen, we believe catering isn’t just extra food—it’s one of the most powerful profit centers a barbecue restaurant can build when it’s done right. That belief is exactly why we created Barbecue Catering Smarts—your go-to podcast for actionable insights, expert advice, and real-world strategies to grow your restaurant’s catering business.

Hosted by me, Michael Attias, founder of CaterZen Catering Software, each episode dives deep into the challenges and opportunities unique to BBQ catering. We talk with pitmasters, smokehouse owners, and catering leaders who’ve figured out how to turn barbecue into a scalable, repeatable catering operation—without chaos.

We’re excited to share Episode 26 of Barbecue Catering Smarts, featuring Linda Bogach, Catering Director at Central BBQ.

Every year, our team gets together for our annual Traction meeting. And every year, we do something that I think matters more than most people realize - we revisit our core values.

Not because we’re bored.

Not because EOS says we should.

But because values only matter if they’re still true.

Businesses evolve. People evolve. The industry definitely evolves. If your core values don’t keep up - or worse, if they turn into empty words - you’re just decorating a wall.

I wanted to share ours publicly, not as a branding exercise, but as a transparency exercise. These values guide how we build CaterZen, how we support our clients, how we make decisions, and how we work together when things aren’t black and white.

So here they are - explained the way we actually live them.