At CaterZen, we’re focused on helping BBQ restaurant operators turn catering into a true profit center—and Barbecue Catering Smarts is your go-to resource for making that happen.

Hosted by me, Michael Attias, founder of CaterZen Catering Software, this podcast delivers actionable insights, expert advice, and real-world strategies from operators who are actually doing it. Every episode dives into the challenges and opportunities unique to BBQ catering—so you can build smarter systems, drive more revenue, and scale with confidence.

We’re excited to announce Episode 34 of Barbecue Catering Smarts, featuring Mark Avalos, founder of Stack City BBQ!

Two catering operations on the same street. Both running CaterZen's catering software. Walk into their offices and you'd swear they were running different software.

That's not an accident. That's the point.

Here's something I learned a long time ago: every catering business looks normal from the outside. But once you sit down with the owner, you find out they've got their own way of taking orders, their own way of pricing, their own way of talking to customers. The guy down the street calls it "delivery." You call it "drop-off." Your wedding clients want a printed timeline; his corporate clients just want a confirmation email.

There is no silver bullet, and there is no one-size-fits-all catering software. The best you can hope for is a system that gets out of your way and lets you run your business — not somebody else's idea of how a catering business should run.

That's what I built CaterZen to do.

At CaterZen, we’re focused on helping BBQ restaurant operators turn catering into a true profit center—and Barbecue Catering Smarts is your go-to resource for making that happen.

Hosted by me, Michael Attias, founder of CaterZen Catering Software, this podcast delivers actionable insights, expert advice, and real-world strategies from operators who are actually doing it. Every episode dives into the challenges and opportunities unique to BBQ catering—so you can build smarter systems, drive more revenue, and scale with confidence.

We’re excited to announce Episode 33 of Barbecue Catering Smarts, featuring Chris Bennett, VP of Catering at Maurice’s Piggie Park!

Let me ask you a question that's gonna sting a little.

When was the last time you raised your catering prices?

If you have to think about it - if you're doing mental math trying to figure out whether it's been one year or three - that right there is your answer.

It's been too long.

At CaterZen, we’re focused on helping BBQ restaurant operators turn catering into a true profit center—not just an add-on. 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 is built to help operators like you structure, strengthen, and scale a more profitable BBQ catering operation.

We’re excited to share Episode 32 of Barbecue Catering Smarts, featuring Bridget Ryan, Director of Sales & Marketing at Fat Bob’s Smokehouse.

Let me ask you something.

You've got CaterZen catering software set up. You're ready to send targeted campaigns, follow up with prospects, rebook past clients. The system is ready to work.

But who's on your list?

This is the part most caterers skip. They get excited about marketing, set everything up, and then realize their database is a mix of old orders, a few business cards stuffed in a drawer, and their cousin's email address.

That's not a list. That's a mess.

The good news: you don't need to buy a list. You don't need to hire anyone. You don't need a big budget.

What you need is a simple system, a few free tools, and 30 minutes a week.

Let me show you exactly how to do it.

At CaterZen, we’re focused on helping BBQ restaurant operators turn catering into a true profit center—not just an add-on. That’s exactly why we created Barbecue Catering Smarts: your go-to podcast for actionable insights, proven systems, and real-world strategies to grow your BBQ catering business.

Hosted by me, Michael Attias, founder of CaterZen Catering Software, each episode is built around one goal: helping operators like you build, structure, and scale a more profitable catering operation.

We’re excited to share Episode 31 of Barbecue Catering Smarts, featuring Dale Lockwood, Owner & Pit Master of Hickory BBQ & Grill.

Every spring, it happens like clockwork.

The phone rings more.
Your inbox fills up.
And those events you booked back in January suddenly feel like they’re tomorrow.

Then - somewhere between a last-minute menu change and a delivery schedule meltdown - you realize something uncomfortable:

You’re busier… but not necessarily more prepared.

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.