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.
Episode 27: From Small Town to Six States — Scaling BBQ Catering the Jimmy L’s Way
In this episode, I sit down with Jim Lenzen, someone who knows firsthand what it takes to scale BBQ catering the right way. Jim didn’t chase the lowest price point. He didn’t try to copy what everyone else was doing. Instead, he built his business around certified Nebraska beef, disciplined execution, and relationships that turn event customers into repeat catering clients.
Jim shares his path from cooking for crews and local gatherings in Nebraska to running large catering events — from weddings to corporate functions — across six states. Along the way, he learned lessons about staffing, operations, pricing, and, most importantly, how to make BBQ that travels well, lands hot, and keeps customers coming back.
Whether you’re managing a pit full of brisket or juggling multiple catering events in a weekend, this conversation is packed with practical insights you can use.
- Why quality is a strategic advantage — and how premium ingredients can protect margins and reputation.
- How to make trailer vending work for you as a lead generation engine for bigger catering gigs.
- The systems and discipline behind consistent execution — from prep timelines to load-out checklists.
- Why saying “no” to certain customers or events can make your business stronger long-term.
- How tracking yield, waste, and labor data protects profitability — especially at scale.
- What it takes to build a team that gets results without you having to micromanage.
This episode isn’t theory — it’s a candid, no-nonsense look at what Jim has learned by doing the work and scaling catering on his terms.
How to Tune In
You can watch the full video or listen to Episode 27 of Barbecue Catering Smarts right here.
Why Barbecue Catering Smarts?
This podcast isn’t about generic tips or surface-level ideas. It’s built specifically for BBQ operators who want repeatable systems, real insight, and clear strategies that work in the messy, unpredictable world of catering.
Each episode delivers:
- Actionable strategies you can implement immediately
- Real stories from leaders who’ve made mistakes and learned from them
- Practical lessons for operators who want to grow without burning out
Whether you’re just launching your BBQ catering program or you’re looking to expand into bigger events and new markets, Barbecue Catering Smarts gives you the playbook to scale smarter.
Let’s Hear From You!
Got a catering challenge you want us to tackle on a future episode? Or a question about growing your BBQ catering operation?
Reach out—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 Scale BBQ Catering Without Cutting Corners?
Jim’s story proves this: you don’t need a big city, a huge marketing budget, or bargain-basement pricing to build a catering business that travels, performs, and grows profitably. What you do need is a commitment to quality, systems that hold up under pressure, and a plan for turning customers into repeat clients.
If you’re serious about growing catering — and doing it right — this episode gives you the concrete insights and strategic perspective you need. No fluff. No buzzwords. Just real talk from someone who’s lived it.
So throw on your headphones, hit play, and start thinking about how you can build systems that work even when the orders stack up and the pit’s firing.
Because in BBQ catering, success doesn’t come from heroics —
It comes from building systems that work even when you’re not in the room.
