Trends of Steakhouses & BBQ Restaurants: Food
There are various emerging food trends for fast-casual steakhouses and/or BBQ restaurants in the US. Some of these include the increased popularity of new meats, green grills, gold standards, and the introduction of new flavors.
Information for this research was obtained through journals and articles published by food and restaurant industry magazines. These resources provided the latest trends across the fast-casual steakhouses and/BBQ restaurants in the US. We ensured that the restaurants mentioned we selected to fit the classifications of fast casual, affordable, and family style.
FOOD TRENDS FOR ‘FAST-CASUAL’ STEAKHOUSE AND/OR BBQ RESTAURANTS IN THE US
Prime choice classics that are popular include sausage, beef ribs, pork ribs, brisket, pork shoulders and whole hog.
Similar, according to a report by Technomic titled 2017 Center of the Plate: Beef and Pork Consumer Trend Report, standard low and slow-cooked barbeque such as pork ribs, pork shoulders and brisket in addition to pulled beef and pork are currently trending in fast-casual barbecue concept restaurants.
MIXING IT UP WITH NEW FLAVORS
According to Mintel Menu Insights (MMI), there has been an increase of 28% in the number of flavors on the menu in barbecue restaurants from 2015 to 2017. There has been an 8% decline in the sweet flavor whole the use of spicy and tangy flavors has increased by 22% and 7% respective between 2015 and 2017.
As stated by a Food Service Analyst at Mintel International, Diana Kelter, the increased use of flavors in regards to barbecue shoes enhanced creativity across foodservice segments. As such, chefs are blurring the lines of international inspiration and regionalism; this is in addition to innovation blending with tradition.
Additionally, classics like lamb, chicken wings, vegetables, and smoked wings have been reinterpreted with cultural influences like Korean and Mexican. Barbecue restaurants are also offering more variety through seasonability, quality ingredients, specials, and reenvisioning how different components work with the menu.
According to Menu Monitor, both regional cuisines and global barbecue dishes are trending. The intake of Korean and South American barbecues are also increasing by 11% and 4% respectively.
There are various new meats that are being used by Pitmasters. Some of these include pork chops, tenderloin, tridip, goose, duck, prime rib, and pastrami from beef ribs. A new cut that is also getting preferential treatment is beef tongues. Similarly, new dishes such as pork steak and Tri-tip which is predominantly California are gaining popularity. According to the Menu Monitor by Technomic, the demand for Southeast Asian barbecue dishes such as skewed meats is also increasing annually.
GRILLED GO GREEN
There is increased popularity in meatless grilling away from vegan and vegetarian restaurants. Examples include Bad Hunter in Chicago that serve vegan Vietnamese sandwhich (banh mi) that is made from pecan pate and charred trumpet mushrooms. Similarly, Barrel and Ashes in Los Angeles also serves smoked beef salad with Santa Maria tri-tip and BBQ chicken and a meatless burger that was very popular in 2018.
Across the US, there are more food carts and restaurants that serve vegan bbqs. Examples include Homegrown Smokers at Portland, Ore that has gained popularity for their smokey soy curls and tempeh ribs. Additionally, BBQ Revolution in Austin, Texas serves ‘No Bull Brisket’ made from a ‘white roast’ that includes peanut butter. Finally, more consumers are shifting to vegan dishes that feature healthy and green recipes like wood-roasted carrots, shawarmas, beet salads and vegan Philly cheesesteaks.