When the weather heats up, your customers crave barbecue. But you don’t need an on-site smoker to bring those iconic meats to your menu. Time-saving formats like fully cooked pulled pork and sliced brisket are just the thing to capture the spirit of barbecue season without draining your staff. This summer, consider ingredients that work harder so you can work smarter to streamline and optimize your menu.

To start, think outside the box. While classic barbecue dishes like sandwiches and platters will never go out of style, smoked meats can elevate and differentiate beloved items that you’re already serving. Pizza, mac and cheese, salads, tacos, and breakfast sandwiches are just some of the formats that lend themselves incredibly well to smoked meats and open the door to fun fusion dishes. We’re even seeing a popular Chinese-American chain with BBQ brisket as an entrée option alongside honey-walnut shrimp and orange chicken. While 38% of consumers say they want to try global barbecue on menus, only 21% of operators currently offer those dishes.¹ So, get creative and take advantage of the versatility smoked meats have to offer—whether that’s through regional American or international flavors.

Demand for protein remains high, with 80% of consumers saying they are paying attention to protein in their diet.² Many of your guests are looking to hit their protein goals by consuming more meat—and a whopping 72% say that it’s more satisfying than plant-based alternatives.³ Tap into this trend with barbecue-inspired menu items that speak directly to the indulgence and satisfaction that can only come from a foodservice experience. A smokehouse burger topped with chopped brisket commands an upcharge and appeals to patrons who want to “protein maxx” their meals.

Finally, consider how your patrons’ dining habits change during the warmer months, and let speed-scratch ingredients work to your advantage. Take pulled pork, for example. It’s up 65% on chain menus over the past year alone⁴—due in no small part to the exceptional flavor and consistency that a heat-and-serve version can deliver. It’s ideal for outdoor dining occasions and holds up well for carryout, delivery, and catering. For patrons dining out in groups and looking for shareable dishes, that same pulled pork makes a great topper for loaded fries or a savory quesadilla filling.

Content courtesy of Heritage Premium Meats

¹Datassential, “Keynote Report: Meat, Poultry, & Seafood,” December 2024

²Innova Market Insights, “Protein Market Trends: The Rise of Powerhouse Protein Globally,” May 2026

³Datassential, “Blog: Meat is Back on Menus — and It’s Reshaping Menu Strategy.” January 2026

⁴Datassential, “Webinar: State of the Menu 2026,” February 2026