The UK fell back in love with barbecues in summer of 2020, when the relatively inexpensive cost of a disposable barbecue gave a populace tired of being stuck indoors the excuse to stretch their legs.
Five years later that love remains alive and well even if, thankfully, the Coronavirus restrictions do not.
That’s at least the view of suppliers contacted by SLTN, who said they expect barbecues to provide an opportunity for pubs and bars to give their customers something different in the coming months – and perhaps add a little theatre to their food offer in the process.
“Barbecuing is a hugely popular style of cooking for pubs, if space allows.”
Ben English, operations director at family-owned seafood supplier Marrfish, said the appetite for barbecues ‘rocketed’ during 2020 and their ‘attraction has not dwindled’ in the meantime.
“Barbecuing is a hugely popular style of cooking for pub operators, if space allows,” he said.
“The drama of a flaming, smoking grill is an attraction in itself, and customers can easily be captured with a menu that pays attention to trending alternatives to meat.
“For your BBQ menu, consider the provenance and sustainability of ingredients and make a point of featuring the story of a dish.
“Bidfood’s 2024 trends report highlights that ‘sustainable thinking has become ingrained into customer choices and that 76% find dishes and ingredients that have provenance within the UK appealing.”
While meat alternatives will no doubt prove popular with a section of customers, that doesn’t mean publicans and bar owners should ignore the tried and tested favourites.
Quoting a survey from Lumina Intelligence, Bill Mathieson, managing director of dairy supplier Clawson Farms, said that for many customers, ‘the most popular menu item will no doubt be a burger’.
“In fact 75% of survey respondents chose burgers as their top barbecue choice, and operators can build the best burgers by considering all the essential components – from the bread to the condiments and everything in between,” he said.
Regardless of what operators and their chefs choose to prepare, the spectacle of the grill itself can make the barbecue worthwhile, said suppliers.
“Staying competitive in a crowded marketplace can be tough. For many diners, it’s not just about food and drink now, it’s about creating a memorable experience they can’t get anywhere else,” said Mark Hogan, commercial director of equipment supplier FEM.
The sentiment was echoed by Charlotte Perkins, commercial manager at specialist pastry supplier Pan’Artisan.
She said: “Industry reports reveal a rise in demand for experience-led visits; for 25-34 year-olds it’s all about the experience – special themed nights, pub quizzes and live music bring in 25% of this age group, whilst 35-44 year-olds are drawn to pubs for family meals and a relaxing atmosphere.
“Regardless of age, all pub goers expressed an interest in promotions such as meal deals and a demand for quality focused menus.
“A varied menu is crucial, as 51% of consumers select a destination pub based on its ability to cater for dietary restrictions and preferences.”
