July 6th, 2020

June 2020 National Menu Trends

Posted in Food Trends, Restaurants

National Menus See BBQ and Heat for the Win

June 2020 Menu Trends

June 2020 has seen a massive amount of new menu item rollouts, but there were two stand out trends: BBQ and heat.

Across the board, the sweet and smoky comfort of BBQ along with the rich complexity of spicy new flavors are holding strong in popularity. This makes sense as we’ve seen a large rise in the presence comfort foods and Mexican cuisine on menus since the pandemic has kept consumers home.

So, let’s check out the innovative items that just hit and how you might be able to capitalize on these trends.

June 2020 New Menu Items

Carl’s Jr. & Hardee’s

New Menu Trends June 2020

Photo courtesy of carlsjr.com

The burger masters at Carl’s Jr. and Hardee’s decided to go for broke with a duo of new burgers. The Spicy Western Bacon Cheeseburger features smoky BBQ sauce, jalapeno peppers, crispy onion rings, and creamy pepper Jack cheese with a pile of savory bacon. Its sister sandwich, the Beyond Spicy BBQ Cheeseburger, is a meatless Beyond Burger patty with jalapeno peppers, crispy onion rings, and pepper Jack cheese slathered in tangy BBQ sauce. You can’t go wrong either way.

Moe’s Southwest Grill

Moes BBQ Burrito

Photo courtesy of moes.com

Now, you wouldn’t normally think Moe’s when it comes to BBQ, but indeed that’s what they’ve done. They’re now offering a Barbecue (yes, fully spelled out) Burrito and Bowl to satisfy your cravings. Featuring seasoned rice, pinto beans, your choice of protein, savory barbecue sauce, and a tangy Southwest slaw. Hurry to get one soon, they’ll only be available until July 13th.

Roy Rogers

June Menu Trends

Photocourtesy of royrogersrestaurants.com

The culinary team over at Roy Rogers are hitting the spicy trend hard with their new Dynamite Burger. This quarter-pound bacon cheeseburger serves up layers of heat with crispy jalapeno poppers, creamy pepper Jack cheese, and a smoky chipotle ranch on a fluffy Kaiser roll. Think you can handle the heat?

Tropical Smoothie Café

BBQ Trends

Photo courtesy of tropicalsmoothiecafe.com

The folks over at Tropical Smoothie Café want to make sure you know they’re about more than just smoothies. To prove it, they’ve launched a smoky BBQ Pork Quesadilla. Stuffed with barbecue glazed pork, queso blanco, Cheddar, smoked cheese blend, pineapple salsa, and pickled jalapenos, it finds the right balance of sweet, hot, and smoky.

Velvet Taco

Velvet Taco seems to always end up on these lists. It’s no surprise really, they’re known for their bold flavors and experimentation. Which brings us to the new Nashville Chicken and Waffle taco. It features crispy fried chicken tenders tossed in a fiery Nashville hot sauce and amped up with peppered bacon, peppercorn gravy, green apple slaw, maple syrup, and a smoky red chile aioli all stuffed in a crinkly waffle tortilla.

Can You Feel the Heat?

Good! Make sure you’re keeping on trend with bold, smoky, and spicy flavors to keep your guests ordering over and over again. Now, I think I’ll be going to order one of each of these new June 2020 National Menu Trends.

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October 15th, 2018

BBQ Sauce Trends in 2018

Posted in Food Trends, Restaurants, Trends

2018 Shows Growth in BBQ Sauce Categories

BBQ is a staple of all cultures, in lots of different ways.

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We’re all familiar with the BBQ styles of the South, like Memphis, Texas, and Kansas City, which are ubiquitous with the American style of barbecue. But now, we’re also seeing regions like Florida and California get noticed for their particular style.

Outside of the U.S., Asia has a long history of cooking using the barbecue method, and the word barbecue itself stems from the Taino term, barbacoa. And let’s not forget about the unique BBQ styles of the Native Americans and the Maori of New Zealand, who bury their food on beds of hot stones, covered with wet tarps and earth. This allows for a low and slow cooking style, complete with plenty of smoke.

Today we’re going to investigate the up and coming flavor trends in BBQ sauces in the U.S. Whether you like to slather on the sauce while cooking, dip after the food is done, or go Korean style with fermented sweet and spicy sauces, we’ve got you covered.

2018 BBQ Sauce Trends

Spicy

homemade-barbecue-sauce-sweet-and-spicy

Photo courtesy of JessicaGavin.com

It’s no surprise, even in the world of BBQ, consumers are looking for sauces that bring the heat. According to Restaurant Business Magazine, year over year growth of jalapeno-based BBQ sauces is averaging a 16.7% increase.

Chipotle BBQ has increased 79% on menus since 4th quarter of 2017 according to Provisioner Online. According to Diane Kelter, Mintel International’s food-service analyst, “Complex flavor combinations that provide a sweet heat combo, or a smoky sweet combo, will continue to drive more innovation in the category.”

Mustard

The secret is out, mustard-based BBQ sauces are really good. Carolina Gold BBQ Sauce, a mustard and vinegar sauce with plenty of brown sugar, has paved the way for broad-based introduction.

KFC rolled out their “Georgia Gold” sauce in 2017 with great reception. This take on Carolina Gold style riffs heavier on the sweet side, using honey over brown sugar, therefore making it more palatable to a larger demographic.

Trader Joe’s and French’s were quick to jump on the trend, creating their own branded mustard-based BBQ sauces. The next step will be seeing spicy variations of mustard sauces, which have started popping up in small restaurants and food parks, but not yet in the mainstream chains.

Korean BBQ

It just wouldn’t be a 2018 trend analysis if we didn’t talk about the Asian influence.

Hot Sauce

If it seems like you’re seeing Asian food everywhere, it’s probably because you are. The deep, rich flavors and complex aromatics of Asian cuisine drive taste buds wild and leave insatiable cravings for more.

In BBQ, gochujang has proliferated quite well. The salty, spicy, umami rich profile of this fermented bean paste is a perfect addition to the sweet/smoky bases of most BBQ sauces. Many restaurants, like Chi’Lantro out of Austin, TX, hide gochujang in their generically named sauces (i.e. Gangnam, Korean BBQ, Spicy Asian), making it more approachable for less exposed palates.

According to the NPD Group, the amount of Korean BBQ sauce shipped to U.S. independent chains and micro chains grew by 120% in 2017. I don’t expect to see that slow down anytime soon. If you don’t believe me, go try some. It’s delicious.

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That’s it for this week’s blog. Keep an eye out for new BBQ trends as they emerge share with us what you find.

Cheers!

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March 3rd, 2011

Good Ol’ Texas Barbecue

Posted in Pork, Travel

Finding the best barbecue in Texas is like looking for the best cheese curds in Wisconsin, the best lobster roll in New England, or the best microbrewery in the Northeast.  It’s a he-said, she-said type of debate and what it really boils down to is personal taste.  The one thing nearly all Texas barbecue aficionados can agree on is this: beef is king, and more specifically, brisket.  Recently I was fortunate enough to take a small tour of Texas barbecue joints.  What I found is a wide array of juicy brisket, both lean and fatty, smoky hand-made sausage, tender smoked turkey and sticky-sweet stick-to-your-ribs ribs. Read more »

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