Market Intelligence Report: Barbecue

Date: October 22, 2011
US$ 3,495.00
Publisher: Technomic, Inc.
Report type: Strategic Report
Delivery: E-mail Delivery (PDF)

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Market Intelligence Report: Barbecue
Introducing the Market Intelligence Report: Barbecue, a comprehensive assessment identifying trends and opportunities.

Tap into the barbecue trends that will drive menu development and customer traffic...

Barbecue conjures memories not only of taste and smell but of time and place. Restaurant operators have long tried to capture those moments through baby back ribs, shredded pork and slow-cooked brisket. Despite the popularity of these traditional favorites, consumers are eager to try new variations, attracted by interesting flavor combinations and ethnic influences. At the same time, they are looking for better-for-you dishes that don’t skimp on taste.

Market Intelligence Report: Barbecue digs deep into Technomic’s exclusive consumer, menu and industry data to uncover insights and opportunities in the barbecue market. The report provides detailed menu data from Technnomic’s MenuMonitor, which tracks the menus of more than 1,200 independent restaurants, high-volume chains and emerging concepts. It also features extensive consumer data culled from Technomic’s Flavor Consumer Trend Report, Center of the Plate: Beef & Pork, and Center of the Plate: Poultry. Rounding out the report are operator examples, including the new products and hot concepts driving barbecue innovation.

In-depth coverage and analysis

This all-new report provides operators and suppliers with powerful insights to help:
  • Discover innovative ethnic and regional barbecue offerings such as Korean, Japanese, Chinese, Caribbean, Cuban, Hawaiian, Mexican and other Latin cuisines.
  • Leverage the popularity of hot ingredients, such as pulled pork, which is growing on menus as sliders in both appetizers and entrees, while also appearing on tacos, pizza, baked potatoes, salads and hamburgers.
  • Gauge usage of sauce and uncover new applications, e.g., barbecue sauce is the most popular option for chicken strips or nuggets—on menus and by consumer choice— but also appears on nearly 10% of specialty pizzas and burgers.
  • Market to the 70% of consumers who say flavors imparted by preparation methods such as grilling, roasting or braising are appealing or very appealing, and are attracted to flavors, “grilled,” “savory,” “spicy,” “sweet” and “smoky,” all of which can be achieved through barbecue preparations like sauces or rubs.
  • Explore trend-forward and emerging flavor combinations, such as “grilled and herbal” and “sweet and savory,” which can begin with barbecue.
  • Create healthful dishes with flavors that customers crave, as barbecue can add flavor without fat. While consumers don’t necessarily see barbecue as healthful, offering better-for-you items featuring barbecue flavors or preparation techniques can alter this perception and boost customer satisfaction.
  • Understand consumer flavor preferences to appeal to your target market or add a twist to attract new customers.
Valuable Report Deliverables
  • Executive Summary of insights, implications and opportunities for operators and manufacturers.
  • Real-life examples of new products and restaurant promotions.
  • Company profilesof established and emerging barbecue concepts, including (but not limited to):
    • Bandana's Bar-B-Q
    • Bar-B-Cutie
    • Beach Pit BBQ
    • Bono's Pit Bar-B-Q
    • Brother Jimmy's BBQ
    • Famous Dave's
    • Fiorella's Jack Stack Barbecue
    • Full Moon Bar-B-Que
    • Gyu-Kaku
    • Kogi Korean BBQ-To-Go
    • L&L Hawaiian Barbecue
    • Lucille's Smokehouse Bar-B-Que
    • Sonny Bryan's Smokehouse
    • Sonny's Real Pit Bar-B-Q
    • Spring Creek Barbecue
    • And more...

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