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.
Episode 28: Systems Over Stress — How Big Dan’s Built a Sustainable Catering Engine
In this episode, I sit down with Dan Bosworth, Owner & Pitmaster of Big Dan's BBQ — an operator who proves that great BBQ isn’t enough. If you want catering to scale, it has to run on systems.
Dan didn’t stumble into catering growth. With a background in manufacturing, he approached BBQ the same way he approached production lines: simplify the variables, document the process, and build repeatability into everything. Instead of letting catering become chaotic as it grew, he built structure early — and that discipline paid off.
Today, catering represents a significant percentage of his overall revenue. But more importantly, it runs without constant firefighting. From streamlined menus to operational checklists and cost controls, Dan has created an engine that produces consistent results without burning out the team.
He shares how tightening production, eliminating unnecessary complexity, and focusing on execution allowed him to grow catering while protecting margins — even in a tough cost environment.
Whether you’re running a single smoker or multiple crews on the road, this conversation will challenge you to think differently about how your catering operation is built.
- Why simplifying your BBQ menu is the fastest path to scalable catering
- How “executive sampling” opens doors to corporate accounts and long-term clients
- The operational discipline that lowered overall food cost percentage — even when ingredient prices rose
- Why responding to every review builds trust, loyalty, and repeat revenue
- How to create processes that allow delegation instead of dependence on the owner
- The importance of protecting your own mental bandwidth to sustain long-term growth
This isn’t theory. It’s a practical look at how one operator built catering the right way — with structure, clarity, and a long-term mindset.
How to Tune In
You can listen to Episode 28 of Barbecue Catering Smarts on your favorite podcast platform or watch the full episode right here.
Why Barbecue Catering Smarts?
Barbecue catering is different from traditional restaurant catering. Volume, timing, travel, and labor complexity create unique challenges that require intentional systems and disciplined execution.
That’s why this podcast focuses specifically on BBQ operators. Each episode delivers behind-the-scenes insights from leaders who’ve built real catering engines — not just theories, but strategies tested in the field.
Whether you’re building your BBQ catering operation from scratch or looking to scale to larger events and corporate accounts, Barbecue Catering Smarts gives you the clarity and confidence to grow the right way.
Let’s Hear From You!
Have a catering question you’d like us to tackle in a future episode? Or a guest you’d love to hear on the show?Send us a message — we’d love to hear from you.
Stay Connected with Us on Social Media!
Don’t miss out on updates, behind-the-scenes content, and exclusive tips for growing your catering business. Follow us on social media to stay in the loop:
- Instagram: @bbqcateringbusinessacademy
- Facebook: BBQ Catering Business Academy
Join the conversation and let us know how Barbecue Catering Smarts is helping you level up your catering game. We love hearing your wins!
Ready to Build a Sustainable Catering Engine?
Dan’s story proves this: you don’t need chaos or complexity to grow catering — you need intentional systems that work even when the orders stack up and the pit’s firing.
So throw on your headphones, hit play, and start thinking about how you can build systems that work whether you’re in the room or not.
Because in BBQ catering, success doesn’t come from heroics — it comes from building systems that work when the smoke gets thick.
