Barbecue is not just a summer staple. It can be a year-round profit powerhouse. In this episode of No Reservations, Kasey Anton shares how to make BBQ work for your restaurant by maximizing margins, building crave-worthy combos, and creating holiday specials that keep guests coming back all year long.
If you want BBQ to become a signature draw for your restaurant, this episode gives you the playbook.
You’ll learn
- ✅ Why BBQ meats are cost-effective and longtime customer favorites
- ✅ How to pair sides and extras that boost your bottom line
- ✅ Tips for making BBQ a takeout and catering superstar
- ✅ Holiday strategies that keep BBQ relevant in every season
Action steps to try this week
- Feature a BBQ combo plate that highlights high-margin sides
- Create a takeout-focused BBQ family pack for easy weeknight sales
- Add a smoked special to your holiday or weekend menu
- Test a limited-time sauce or rub to drive repeat visits
- Promote your BBQ offerings with mouthwatering photos and short videos
