This summer’s restaurant menus are on fire with BBQ items. Seems like every year (around this time), restaurants ranging from QSRs to Fast Casual concepts and full service restaurants alike, feature limited time BBQ favorites on their menus. But, what’s been different these past few years is the notable growth in barbeque restaurant openings across the country, exposure on reality cooking shows, the increase of barbecue competitions and an almost fad like marketing effort from PR companies.
So, is barbeque the next big thing on the rise or is it just a summer fad?
Well, to quote LL Cool J – “Don’t call it a comeback”. BBQ has been here for years, and will continue to grow. 
According to TIME magazine, no one is quite sure exactly when or where the idea of barbecue originated, but it is documented that the Spanish tradition of slow-cooking meats was well-established in America by the 19th century. Even though barbecue has been a favorite for centuries, it has gained popularity throughout America in recent years, after the introduction of new innovative dishes and being featured in the media on reality shows such as BBQ Pit Masters.
The ever-growing BBQ Restaurant Segment
BBQ chains and independent restaurants have been popping up throughout the United States within the past several years with much success, especially in southern states. For instance, the ever-popular 4 Rivers Smokehouse chain, which now currently has six locations throughout Florida, has folks lining up outside their storefront from the time they open until the time they close. It is nearly impossible to pass a 4 Rivers without seeing a crowd of people that rivals that of local theme parks, lined up around the outside of the restaurant.
Even though a lot of BBQ restaurants stick with the classics or put a new spin on some of the most popular dishes, many of them are trying out innovative new dishes which is a big reason why the barbecue industry is expanding rapidly. The BarbecueBible.com credits various types of grilled fish, octopus, and outrageously large steaks for the expansion. These dishes have been making their way into barbecue restaurants across the country over the past couple of years and although they probably don’t sound like your typical barbecue choices, the positive feedback from patrons has been overwhelming.
Also, like with any other trend, the media has played a huge role in the increase in barbecue venues popping up. There’s nothing like a good old-fashioned reality show to get Americans riled up about any topic. BBQ Pit Masters allows barbecue pros to show off their skills and compete for huge cash prizes which has encouraged barbecue enthusiasts everywhere to light up the grill and perfect their recipes. It seems that this enthusiasm has overflowed into the restaurant industry, leading to a rise in barbecue joints.
Where is BBQ headed?
Restaurant owners have been taking notice of this trend and are adding barbecued items to their menus in order to keep up with the competition. Whether restaurateurs are trying to bring a taste of the south to their hometown, are blazing the trails of barbecue innovation, or simply want to win the coveted title of “best barbecue in the nation”, the barbecue industry is in full swing and it doesn’t seem as though it will let up any time soon.
For restaurant opening and growth consultations, contact:
TRG Restaurant Consulting
info@TRGrestaurantconsulting.com 877-777-6175
