Industry cooks Texas food from scratch in East Austin, and its catering menu on Zerocater runs to one hundred and forty-four lines: brisket, chicken tinga, catfish, six bars, boxed combos, salads and pecan pie. Read the descriptions and one word keeps turning up. The word smoked sits on thirty-eight of those lines, and the smoker does not stop at the meat.
The kitchen smokes its garlic for the rice, its tomatoes for the salsa, its poblanos and gouda for the mac and cheese, its onions for the green beans, its mushrooms for the sauce, and its mushrooms, onions and peppers for the bars. That gives a planner a simple tool for a mixed room. Order one bar, give the meat eaters the brisket and give everyone else the post-oak vegetables, and the whole table eats from the same smoker. This guide shows where the smoke sits on the menu, what the two post-oak times mean, and how to order for an Austin office.
In this guide
- The kitchen, and why it is called Industry
- The smoked lines, counted by section
- Fifteen hours for the brisket, two hours for the vegetables
- Where the smoke sits in the sides, the rice and the sauces
- How to order one bar for a mixed room
- The restaurant’s own catering menu, and how to place an order
An East Austin kitchen named for the people who run it
Industry takes its name from the service industry. Harlan Scott, a native Texan, waited tables in college, ran Austin restaurants and started a restaurant consultancy, then in 2018 he teamed up with a business partner to open a place that paid tribute to the culture they came up in. Their site describes the idea as a community space more than a restaurant, and the page that tells the story is titled Working Doubles.
The first Industry is in San Marcos. The East Austin kitchen, on East Fifth Street in the neighborhood Scott lives in, is the one on Zerocater. The site calls the food a scratch Texas menu, and the smoker is where the scratch cooking shows first: the brisket, the chicken, the chiles, the garlic and the vegetables all go through it.
The word smoked sits on thirty-eight lines
The Industry menu on Zerocater lists one hundred and forty-four lines across entrees, sides, appetizers, toppings, condiments and desserts. The word smoked appears on thirty-eight of them. The count takes the word as a process, so a line that calls a chipotle sauce smoky does not count; there are seven of those, the chicken tinga lines and two sauces, and they stay out. The table shows where the smoked lines fall.
| Section | Lines | Lines that say smoked |
|---|---|---|
| Entrees | 39 | 20 |
| Sides | 37 | 6 |
| Appetizers | 4 | 1 |
| Toppings | 39 | 10 |
| Condiments | 22 | 1 |
| Desserts | 3 | 0 |
| Total | 144 | 38 |
Seventeen of those lines carry no meat. That is the number that makes Industry useful for an office order. A barbecue kitchen that smokes only its meat gives the guests who skip meat a plain plate. This one smokes the garlic that goes into the rice, the tomatoes that go into the salsa, the poblano and the gouda that go into the mac and cheese, the onion and the garlic in the green beans, the sweet potatoes in the Industry Salad, the cauliflower in the taco plate, and the mushrooms, onions and peppers that sit on four of the bars.
Fifteen hours for the brisket, two hours for the vegetables
The menu names the wood and the time on two lines, and each line is repeated on four bars. The brisket line reads, in the kitchen’s words, “Texas style brisket that has been smoked over post oak wood for 15 hours.” The vegetable line reads “Texas grown veggies that have been smoked for 2 hours over post oak wood.” Fifteen hours for the beef, two hours for the vegetables, the same post oak for both.
| Bar | Lines on the Zerocater menu | Post-oak brisket line | Post-oak vegetable line |
|---|---|---|---|
| Taco Bar | 13 | Yes | Yes |
| Taco Bowl Bar | 14 | Yes | Yes |
| Nacho Bar | 11 | Yes | Yes |
| Mac and Cheese Bar | 9 | Yes | Yes |
| Potato Bar | 10 | No | No |
| Burger Bar | 17 | No | No |
The six bars account for seventy-four of the one hundred and forty-four lines, because the Zerocater menu lists every tortilla, topping and sauce for each bar as its own line. The Taco Bar, the Taco Bowl Bar, the Nacho Bar and the Mac and Cheese Bar each carry both post-oak lines. The Potato Bar carries smoked chicken and the pit chili instead, and the Burger Bar carries smoked chicken thighs and the beef patties. On the restaurant’s own catering menu the same vegetables sit in the protein list beside the brisket and the chicken tinga, which is the kitchen telling you how it thinks of them.
Where the smoke sits in the sides, the rice and the sauces
Outside the bars, the smoke runs through the sides and the salads. Smoked garlic rice is the base of the Industry Bowl and the Industry Salad, the bed under the blackened catfish and a side on its own; it appears on six lines. The table lists the smoked lines that carry no meat, in the kitchen’s own words.
| Section | Line | How the menu describes it |
|---|---|---|
| Entrees | House Salad with Smoked Mushrooms | Field greens, smoked mushrooms, cucumber, red onion, tomato, cheddar cheese with poblano ranch & garlic balsamic vinaigrette on the side |
| Entrees | Industry Salad with Smoked Mushrooms | Field greens, kale, smoked sweet potatoes, smoked garlic brown rice, brussel sprouts, pepita, feta, cashew-honey vinaigrette |
| Entrees | Smoked Cauliflower Taco Plate | Pickled red onion, cilantro, chimichurri, homemade corn tortilla. Served with corn tortilla chips |
| Entrees | Industry Bowl | Field greens, kale, smoked garlic brown rice, sweet potatoes, brussel sprouts, pepita, feta, garlic cashew-honey vinaigrette |
| Sides | Smoked Garlic Rice and Black Beans | Smoked garlic brown rice served with seasoned black beans |
| Sides | Mac and Cheese | Macaroni with smoked gouda and American cheese sauce, smoked poblano, and topped with fried green onion |
| Sides | Crispy Cotija Fries | Crispy fries dusted in cotija cheese and served with a house-smoked ketchup |
| Sides | Sweet Smoked Green Beans | smoked onion, smoked garlic, tomato, fried onion |
| Sides | Sweet Smoked Green Beans | smoked onion, smoked garlic, tomato, fried onion |
| Sides | Smoked Garlic Brown Rice for Taco Bowl Bar | Flavorful brown rice infused with smoked garlic, perfect as a base for your taco bowl |
| Appetizers | House Fried Chips and Salsa | House-fried tortilla chips served with a salsa made from smoked tomatoes, onions, cilantro, jalapenos, and lime |
| Toppings | Smoked Mushrooms for Mac Bar | Earthy mushrooms, slow-smoked for an enhanced savory flavor |
| Toppings | Smoked Mushrooms, Onions, & Peppers for Mac Bar | Texas grown veggies that have been smoked for 2 hours over post oak wood |
| Toppings | Smoked Mushrooms, Onion, & Peppers for Nacho Bar | Texas grown veggies that have been smoked for 2 hours over post oak wood |
| Toppings | Smoked Mushrooms, Onions, & Peppers for Taco Bowl Bar | Texas grown veggies that have been smoked for 2 hours over post oak wood |
| Toppings | Smoked Mushrooms, Onions, & Peppers for Taco Bar | Texas grown veggies that have been smoked for 2 hours over post oak wood |
| Condiments | Smoked Mushroom and Sambal Sauce (pint) | A smoked mushroom and sambal sauce |
Two of those lines do work the others cannot. The smoked cauliflower taco plate is a full plate for a guest who skips meat, three tacos on homemade corn tortillas with pickled red onion, cilantro and chimichurri, with chips on the side. The smoked mushroom and sambal sauce comes by the pint, so a room that likes its brisket with something sharp can pass it down the table.
The pit chili goes the other way. The menu describes it as all of the kitchen’s smoked meats under cheddar, diced red onion and crumbled tortilla chips, and it comes as its own entree and as a Potato Bar topping. If a table wants the smoker in one bowl, that is the bowl.
How to order one bar for a mixed room
Because the smoke sits in the vegetables as well as the meat, a mixed order comes down to three choices. First pick the bar. Choose the Taco Bar if the room wants tortillas, the Taco Bowl Bar if it wants rice and greens, the Nacho Bar for an afternoon meeting, and the Mac and Cheese Bar when the weather turns. Then order the fillings in the shares the room needs: brisket and chicken tinga for the meat eaters, the smoked mushrooms, onions and peppers for everyone else. Last, add the sides that carry the smoke on their own: the garlic rice, the green beans and the salsa with its chips.
Say twenty people are coming and four of them skip meat. Order the Taco Bar with both tortillas, the brisket and the chicken tinga, and the post-oak vegetables in a share large enough for the four plus the meat eaters who will take some anyway. Add the smoked garlic rice and black beans, the sweet smoked green beans and the chips and salsa, and finish with a pecan pie if the meeting runs long.
Our guide to ordering for mixed dietary needs covers how to collect requests before you order, and the vegetarian office catering guide covers how big the meat-free share should be. Confirm the current detail with the kitchen before you order for anyone with a dietary requirement. Nothing here is dietary or medical advice.
The restaurant’s own catering menu
For an order placed direct, the restaurant publishes a catering menu on its site, and the smoke runs through it the same way. The grazing section opens with a salsa made from smoked tomatoes, a green chile queso made with smoked chiles and mushrooms, smoked garlic rice and smoked green beans. The wings are smoked and then fried. The chicken strips are smoked, battered and fried. The BBQ Salad lets you choose brisket, smoked cauliflower or chicken, tossed in the house barbecue sauce, and the smoked cauliflower is the one line on either menu where the vegetable takes the sauce the meat takes.
The restaurant’s menu also carries a Texas BBQ spread: smoked chicken breast and thigh, brisket, mac and cheese, Texas slaw, sweet smoked green beans, Texas toast, homemade corn tortillas, house pickles, onion, homemade barbecue sauce, southern mustard and Eddie’s green sauce. The smoked half chicken on that menu comes with smoked onion and jalapenos, corn tortillas and three sauces. The restaurant lists a Sando Bar as well, which the Zerocater menu carries as boxed sandwich combos instead. The restaurant offers pick up, drop off and full service, and it hosts events in house.
How to order Industry catering for an Austin office
Direct, the restaurant takes catering requests through a form on its site that asks for the event type, the location, the date and the headcount, and by phone. Read the catering page for its terms before a large order.
Through Zerocater, the Industry page carries the current menu and a live quote, and the order sits alongside every other kitchen your office already uses, on one invoice. How it works covers the mechanics, and our Austin office catering cost guide covers budgets across the city.
Whichever route you take, the ordering advice is short. Pick one bar, order the brisket and the post-oak vegetables side by side, and add the sides that carry the smoke on their own. For a room that would rather eat at its desks, the boxed combos pair a sandwich or wrap with a side, and our boxed meal catering page lists more kitchens that work that way.
Plan Industry catering with CaterAi
Industry and Zerocater
A kitchen that smokes its vegetables over the same wood as its brisket makes a mixed order easy. One bar feeds the whole room, the post-oak line covers the guests who skip meat, and the sides carry the smoke to every plate. That makes Industry a useful kitchen to keep in an Austin lunch rotation, and a strong pick for a team that wants barbecue without a second order for the vegetarians.
CaterAi builds the rotation, keeps track of what the office has already eaten, and brings a kitchen like this one in when the week needs a Texas day. For ongoing office catering, Zerocater manages the rotation across every kitchen the team likes. The barbecue catering directory for Austin shows the rest of the lane, and the taco bar catering and potato bar catering pages list more kitchens that serve a bar. Austin catering covers the city. For more reading, the barbecue office catering guide covers the cuisine, the taco bar guide covers the bar, and Lunch Wired and Cuban Kitchen are two more partner kitchens on the blog.
Menus and prices change. This guide describes how the Industry catering menu is built rather than what it costs this week. For the current menu and a live quote, use the Industry page on Zerocater, and confirm the current detail with the kitchen before you order for anyone with a dietary requirement.
Frequently Asked Questions
What kind of food does Industry cater?
Texas food from a scratch kitchen in East Austin: smoked brisket, chicken tinga, catfish, burgers, taco and nacho bars, a potato bar, a mac and cheese bar, salads built on smoked garlic rice, and pecan pie. The kitchen smokes over post oak, and its menu names the wood and the hours.
Is Industry a barbecue kitchen or a taco kitchen?
Both, and the menu does not make you choose. The Zerocater menu lists the brisket as a taco filling, a nacho topping and a mac and cheese topping, and the smoked vegetables the same way. Order a bar and the room gets the smoke in whichever shape it likes.
Does Industry have meat-free options?
Yes. The menu on Zerocater lists seventeen smoked lines that carry no meat, among them the smoked mushrooms, onions and peppers on four bars, the smoked cauliflower taco plate, the Industry Bowl and the smoked garlic rice. Confirm the current detail with the kitchen before you order for anyone with a dietary requirement. Nothing here is dietary or medical advice.
What is the difference between the Taco Bar and the Taco Bowl Bar?
The Taco Bar comes with flour tortillas and homemade corn tortillas. The Taco Bowl Bar swaps the tortillas for smoked garlic brown rice, black beans, field greens and corn tortilla chips. The fillings are the same pair on both, brisket and chicken tinga, and both bars carry the smoked vegetables.
How do you order Industry for a mixed group?
Pick one bar. Order the brisket and the chicken tinga for the meat eaters and the smoked mushrooms, onions and peppers for everyone else, then add the smoked garlic rice, the green beans and the salsa as sides. Every guest eats from the same smoker.
Can Industry do individual boxes instead of a bar?
Yes. The Zerocater menu lists sixteen boxed combos, each a sandwich or wrap paired with a side, such as the brisket pastrami with Dijon potato salad or the smoked chicken salad wrap with sweet smoked green beans.
How do you order Industry catering?
Two routes. Direct, through the catering form and phone line on the restaurant’s site, for pick up, drop off or full service. Or through Zerocater, where the Industry page carries the current menu and a live quote, and the order sits alongside every other kitchen your office uses.
