AUSTIN BLUES® barbeque ribs -- Hours in our smokehouse, minutes in your kitchen

With AUSTIN BLUES® barbeque, the profitability keeps growing.

Every operator is searching for profitability, but how do you keep it on the upswing? AUSTIN BLUES® barbeque makes it a whole lot easier. Since it arrives at your door fully-cooked, all you do is heat, sauce and serve. No need for expensive smokers or lengthy training.

You can add to the slow-cooked authenticity of AUSTIN BLUES® barbeque with your own signature sauce, thus giving it your own unique twist. Or you can go with a pre-sauced barbeque solution such as SAUCY BLUES®-barbeque.

Over the past two decades, barbeque has matured from a trend to a cuisine in its own right. Pursued enthusiastically by fans and fanatics alike, barbeque is especially popular during the summer months. Studies show that barbeque is now offered on 23% of the menus in America’s restaurants*.

What’s more, barbeque raises check averages in menu categories far beyond the traditional entree applications. In fact, 45% of barbeque items are now billed as appetizers, sandwiches and burgers, as opposed to entrees*. And Technomic research shows that 69% of today’s consumers are more likely to order barbeque than in the past.

In the end, the popularity and profitability of barbeque go hand in hand. Operators can charge more for barbeque because it’s a hit with patrons. And that profitability makes it ever more popular with operators, who put it on more menus each year. All of which makes barbeque a key part of every operator’s quest for profitability.

2001 Menu Census by Restaurants and Institutions.