Everyone loves a barbecue - and that's where the problem starts. Publicans will already be all too familiar with the 'you don't want to do it like that' breed of customer, ready to offer advice on everything from pouring a pint to the workmanship that went into the bar furniture.
The National BBQ Association (NBA), the team of highly-skilled specialists who safeguard our al fresco eating habits, estimates that the British now participate in around 110 million barbecue occasions a year. Bad enough that everyone has an opinion on the best way to griddle a burger or sausage, but consumers are getting more adventurous and a pub barbie which doesn't live up to their sophisticated culinary expectations will not be well received.
The NBA runs the summer-long National BBQ Campaign, supported by InBev's Brazilian beer Brahma. Given that the NBA estimates that more than £240m was spent on food and drink at pub barbecues last year, getting this sales opportunity right is clearly important to pubs.
"Thankfully, long gone are the days of charcoaled chicken wings and burnt bangers," said NBA president Brian George, perhaps a little optimistically. "Today's consumers are more adventurous with what they choose from the menu when eating out and are more prepared to be critical. As such they are increasingly opting for culinary al fresco masterpieces, in particular food from the barbie or hog roasts."
Watching the trends
To help turn this vision of a barbecue utopia into a reality, the NBA is offering pub chefs the chance to try out a host of recipes and al fresco dining tips via its website. The NBA's stats show that outdoor eating and barbecue occasions were up by 10 per cent last year, strengthening the UK's position as the biggest barbecue nation in Europe. Across the summer, 71 per cent of consumers consider a barbecue as a standard summer meal format.Brian says: "The two key trends in the market remain the increasing move towards premiumisation as consumer tastes become more sophisticated and diverse in terms of barby food repertoire.
"Healthy eating is also a key factor when people eat out, particularly when it comes to pub barbecue food. Barbies are increasingly seen as a healthier way to eat, both in consumption and lifestyle terms, by 27 per cent of consumers, so it's not surprising that meals consisting of vegetables, quality meats and fish are becoming popular, and are great for children's barbecue menus too."
A quality offer
Quality can also command a premium - 23 per cent of consumers say they are prepared to spend more on barbecue food when they eat out than other food on the menu, further evidence that more diverse and exotic barbie dishes are a sales opportunity. However, there is still a strong market for standard favourites such as burgers and sausages - more upmarket fare should be 'as well as', not 'instead of'.
There is also an opportunity to increase sales of summer drinks linked to al fresco food, with cool beers, wines and adult soft drinks all crime candidates for boosting profits. Beer and wine remain the most popular drinks to accompany barbecues, with around a 30 per cent share each. Brian says: "Wine sales were up by 66 per cent since 2001, again showing that the barbecue trend is moving to a more sophisticated eating occasion, while adult soft drinks are growing strongly to a level of 22 per cent, reflecting the underlying trend towards more responsible drinking.
"As part of this year's activity, we are encouraging licensees across the country to really shout about their own creative barbecue food on the menu such as tapas, picnic basket concepts and summer drink ranges to customers through dedicated barbecue themed menus." Also recognising the need for pubs to apply a little more imagination to the barbecue season this year is the British Pig Executive (BPEX). It has produced a new CD featuring 14 pork cuts that are ideal for outdoor eating.
Pork is the most popular meat to barbecue, accounting for more than 60 per cent of cuts. BPEX foodservice trade manager Tony Goodger says: "From burgers and sausages to chops and kebabs, there is a barbecue pork dish to suit every palate. Pork is easy to cook and cost effective, generating excellent profit margins for pubs.
"We discovered from recent research, published in our Pork in Foodservice report that caterers would welcome more information on the range of pork products and cuts designed especially for the barbecue. That is why we have put together this CD-ROM, which includes the exact specification details of 14 pork cuts that are perfectly suited to this type of cooking."
The CD will help pubs outline their requirements to suppliers as well as providing new and innovative ideas for dishes to add to the barbecue menu.The cuts range from collar steaks through to belly blocks and tendrons. To request a free copy of the Pork barbecue CD-ROM please contact Karen Eaton on 01908 844 114.
Calor takes it outside
The Robin Hood Pub in Chatham, Kent was the venue for an event held recently by Calor, aimed at encouraging pubs to make more of outdoor spaces.The one-day event saw barbecue supremo Colin Capon demonstrate how a barbecue can seriously maximise the profit potential of an outdoor space. Colin formed the British Barbecue Team in 2001 and as team manager and captain his various teams have competed in Europe, the US and the Caribbean, winning many top accolades.
Colin believes many establishments are missing out on great profit opportunities: "The destruction of sausages and hamburgers over fiery charcoal in the back yard is definitely a thing of the past.
"Today, a good quality commercial gas barbecue is as good, if not better than any cooker. Lamb joints, succulent steak and marinated pork belly are real winners. Add to this a crisp salad and an ice cold beer and you've got a true outdoor solution. The smell alone will increase business."More and more pubs are tuning into the fact that alongside their indoor space, their gardens and courtyards can provide an alternative for guests that improves profits dramatically."
As part of his presentation, Colin demonstrated how with the use of a good quality commercial gas barbecue, establishments' can also turn the whole event into entertainment.Calor also demonstrated a range of LPG-powered al fresco products to help make the most of establishments exterior space and in addition providing solutions to the smoking ban.
Calor recommends that all outdoor heating appliances are used in an environmentally responsible and safe manner and has produced a leaflet with hints and tips for ensuring energy efficient usage. To obtain a copy of Calor's Responsible & Safe Usage of LPG Alfresco Appliances leaflet call 0800 216 659 or log on to www.lpg-catering.co.uk/alfresco
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