Very few operators who serve barbecue items say that category doesn’t resonate with consumers, and the menu makers who go all the way with traditional barbecue cooking methods like smoking and slow-roasting report even more success than their peers who just incorporate those sauces and flavors into different dishes. Among the most successful sales-driving tactics were experimenting with new sauces and proteins, as well as expanding catering menus.
NRN Intelligence investigated the strategies of 300 decision makers, from those using barbecue across the menu to those looking for ways to get started in the category.
Going Whole Hog
The State
of Barbecue
An NRN Intelligence study of 300 foodservice leaders
How do you expect your sales of barbecued items to perform in the next 12 months?
August 2024
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12%
Increase
Significantly
Nearly half of operators who serve barbecued menu items expect their sales of these dishes to increase over the next 12 months
A third of respondents rate their firm’s client facing technology very positively (top-two box). Next Generation advisors are slightly more positive about their client facing technology are Established advisors.
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Labor shortages and costs are top of mind throughout the industry, but they are a secondary challenge when it comes to developing a barbecue menu, operators said. More often, the primary hurdle is procuring the right equipment to execute barbecue in an authentic way, rather than finding enough skilled employees or enough menu ideas. Respondents agreed broadly on many of these challenges, whether they use traditional barbecue cooking, only work with sauces and flavors, or don’t serve any barbecue at all.
Equipped for the Challenge
Key Findings
About 1 in 4
36%
Increase
Slightly
49%
Stay Flat
Learn how to lay it on thick.
operators named food costs and equipment requirements their biggest challenges with expanding barbecue menus — or with offering barbecue to begin with.
Barbecue Meets
the Moment
47%
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2%
Decrease Slightly
2%
Decrease Significantly
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