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.
Episode 26: From the Pit to the Party — How Central BBQ Wins at Catering
In this episode, I sit down with Linda Bogach, who leads catering for one of the most respected barbecue brands in the country—Central BBQ out of Memphis.
Linda brings a true operator’s mindset to catering. Her background spans restaurant management, bartending, and years of hands-on experience in the trenches. That experience shows in how Central BBQ successfully takes barbecue from the pit to the party, delivering high-volume catering while protecting the food quality and guest experience that built the brand.
This isn’t theory or fluff. It’s a real-world look at what it takes to run BBQ catering at a high level.
- How Central BBQ treats catering as a core profit center, not an afterthought
- Why systems and structure are essential for high-volume BBQ catering
- How restaurant experience translates directly into better catering execution
- Why you can’t “wing it” when catering orders get big
- How consistency and clear communication drive repeat catering business
If you’re running a barbecue restaurant—or building out your catering operation—this episode delivers proven insights you can actually use.
How to Tune In
You can watch the full video or listen to Episode 26 of Barbecue Catering Smarts right here.
Why Barbecue Catering Smarts?
Barbecue Catering Smarts is built specifically for BBQ operators who want more than surface-level advice.
Each episode delivers:- Actionable strategies you can implement immediately
- Proven systems that remove chaos from catering
- Real stories from operators who’ve scaled BBQ catering successfully
Whether you’re just launching catering or looking to scale it into a true profit center, Barbecue Catering Smarts gives you the playbook.
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 Turn BBQ Catering into a Real Profit Center?
Linda’s story is proof that great BBQ catering isn’t about luck, hustle, or heroic last-minute saves. It’s built on experience, discipline, and systems that hold up when the orders get big and the pressure’s on.
Whether you’re running a single smokehouse or supporting multiple locations, this episode gives you a real-world look at how catering works when it’s treated like a business—not a side project. No buzzwords. No shortcuts. Just the mindset and structure that allow barbecue to travel off-premise without falling apart.
Think of this episode as a gut check for BBQ operators who want catering that’s predictable, repeatable, and profitable.
Less scrambling. Less stress. And a whole lot more confidence when the phone rings.
So throw on your headphones, listen closely, and start thinking about where systems—not heroics—can make your catering operation stronger.
Because in BBQ catering, success doesn’t come from winging it.
It comes from building systems that work—even when the pit’s full and you’re not there to babysit every order.
