At CaterZen, we believe BBQ catering can become a powerful profit center when it’s built with intention, strong systems, and a clear understanding of what makes the business actually work. That’s why we created Barbecue Catering Smarts.
Hosted by me, Michael Attias, founder of CaterZen Catering Software, this podcast is built for BBQ operators who want actionable insights, expert advice, and real-world strategies to grow a more profitable catering operation.
We’re excited to announce Episode 37 of Barbecue Catering Smarts, featuring Tracy Carter, owner of JAC’s Craft Smokehouse in West Monroe, Louisiana!
Episode 37: From Passion to Profit — How JAC's Craft Smokehouse Built a Catering Engine
In this episode, I sit down with Tracy Carter to talk about how a lifelong love of barbecue, competition cooking, and a food truck eventually turned into a thriving restaurant and catering business.
Tracy’s story is one a lot of BBQ operators can learn from. He opened JAC’s Craft Smokehouse during COVID, had an incredible grand opening, and quickly found himself busier than he ever expected.
But as Tracy shares in this episode, being busy and being profitable are not the same thing.
For the first few years, he was doing strong sales but losing money because the systems, numbers, and management structure were not where they needed to be. Once he started learning how to read his P&L, manage what needed to be managed, build checklists, and put the right team in place, everything changed.
Today, catering makes up roughly 42% of JAC’s Craft Smokehouse’s business, and Tracy is thinking even bigger about what that side of the operation can become.
Here’s some of what you’ll learn in Episode 37:
- How Tracy went from barbecue competitor to food truck owner to restaurant operator
- What it was like opening a BBQ restaurant during COVID
- Why strong sales do not always mean strong profitability
- How learning to read and understand a P&L changed the business
- Why catering has become such a major revenue driver for JAC’s Craft Smokehouse
- How word-of-mouth, reputation, and execution helped grow their catering business
- Why simplifying catering menus can protect margins and reduce waste
- How checklists and systems help prevent chaos as the business grows
- Why building a management team changed Tracy’s work-life balance
- Why every catering quote needs to account for the small details — pans, tongs, disposables, chafers, and more
One of the biggest takeaways from this episode is that catering can be one of the best profit opportunities in BBQ — but only if you price it correctly, execute it consistently, and build systems around it.
As Tracy says, catering is where you make your money. But you have to make sure you’re actually making money on every piece of the puzzle.
How to Tune In
You can listen to Episode 37 of Barbecue Catering Smarts on your favorite podcast platform or watch the full episode right here.
Why Barbecue Catering Smarts?
Barbecue Catering Smarts was created specifically for BBQ restaurant operators who want to grow catering into a predictable, scalable profit center.
Each episode features successful operators, pitmasters, and catering leaders who share what’s actually working in their businesses — from sales and marketing to operations, customer experience, staffing, technology, and profitability.
Whether you’re just getting started with catering or looking to scale an established operation, you’ll walk away with practical ideas you can implement immediately.
Let’s Hear From You!
What was your biggest takeaway from this episode?
Are there specific BBQ catering topics you'd like us to cover in future episodes?
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: @bbqcateringbizacademy
- 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 Catering Engine That Actually Makes Money?
Tracy’s story is a reminder that successful catering growth is not just about selling more food.
It’s about knowing your numbers, pricing correctly, simplifying where needed, building systems, and creating a team that can execute without everything depending on you.
If you’re serious about turning BBQ catering into a more predictable and profitable revenue stream, this episode is packed with practical ideas you can start applying immediately.
Launching Soon: The BBQ Catering Business Academy — for Operators Who Want More Sales (Without More Chaos)
If you’re looking to build a more predictable, profitable catering operation, the BBQ Catering Business Academy was built for you.
Learn how to:
- Generate consistent catering leads
- Put systems in place that save time and reduce stress
- Turn catering into a reliable, high-margin revenue stream
Join the waitlist and be the first to know when doors open:
bbqcateringbusinessacademy.com
