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BBQ not just a hit on the backyard grill, but also at restaurants
Today's Restaurant Internet Exclusive
Monday, 16 July 2012 18:58

Barbecue_HPBarbecue is synonymous with summertime and is the pinnacle of barbecue season. Leading restaurant operators have picked up on this trend, too, as limited-time (LTOs) featuring barbecue over the last year were most common in the summer months and least common in the winter. In the heart of barbecue season, Technomic's Category Close-Up: Barbecue report looks at barbecue from multiple angles, inclusive of its use as both a preparation method and flavor.

"Barbecue is increasingly prevalent on menus," says Technomic Executive Vice President Darren Tristano. "More than half of all operators we track (57 percent) menu at least one dish with barbecue sauce. Whether it's introduced in the preparation or as a flavor, barbecue is very versatile and, more importantly, very different depending on regionality."

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