In this episode of Barbecue Catering Smarts, Michael Attias sits down with Julie Reinhardt, Co-Owner of Smokin’ Pete’s BBQ in Seattle, to break down how they transformed their operation into a focused, profitable catering business.
After 10 years running both a restaurant and catering, Julie and her husband made a strategic decision: shut down the restaurant and go all-in on catering. The result? Greater control, stronger systems, improved quality of life—and a more sustainable profit center.
Julie shares how they:
✔️ Transitioned from restaurant + catering to 100% catering
✔️ Built systems that “duplicate your brain”
✔️ Plan seasonality like a barbecue farmer
✔️ Prioritize lifetime client value over one-off sales
✔️ Prepare for the unexpected with proactive event systems
✔️ Think long-term about exit strategy and business value
This episode is a masterclass in building a catering operation that runs on structure—not stress—and generates reliable, repeat revenue year after year.
Barbecue Catering Smarts is sponsored by CaterZen Catering Software.
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✅ Catering Can Be the Core Business: Smokin’ Pete’s proved you don’t need a restaurant to build a strong catering brand.
✅ Focus Increases Profitability: Eliminating the restaurant reduced seasonal drain and improved operational clarity.
✅ Seasonality Requires Strategy: Winter is for proposals, outreach, and systems. Summer is for execution and revenue.
✅ Responsiveness Wins Sales: Simply answering the phone and following up quickly eliminates much of the competition.
✅ Lifetime Value Over One-Time Margins: Prioritizing long-term relationships drives consistent repeat catering revenue.
✅ Systems Protect Profit: Documented recipes, organized databases, structured pack-out sheets, and standardized processes reduce costly mistakes.
✅ Emergency Preparedness Saves Events: Backup equipment in every van prevents event-day disasters—and protects your reputation.
✅ Clear Roles Strengthen Leadership: Defined responsibilities (Chef vs. CEO) improve decision-making and accountability.
✅ Plan for Exit Early: Clean books, strong branding, organized systems, and maintained equipment increase business value.
✅ Work ON the Business: Growth happens when owners step back to think strategically—not just execute orders.
🔹 “Catering is a little Survivor, a little Chopped, and a little Amazing Race every single day.”
🔹 “Less is more. Let’s just go 100% catering.”
🔹 “I don’t care about making the most from that sale. I want that person as a 10-year client.”
🔹 “When you’re able to duplicate your brain, you can step back.”
🔹 “Answering the phone quickly wipes out half the competition.”
🔹 “We plan for winter loss. Put it away in the summer.”
🔹 “He’s the chef. I’m the CEO.”
🔹 “If anyone walked into my business, I’d have nothing to hide.”
