Barbecue is a year-round menu favorite, but its appeal tends to jump even higher in late spring and summer. This month, a webinar from Datassential reported that in recent years, mentions of barbecue on social media have peaked in July. Engagement around barbecue flavors has peaked in May and June.
So now that barbecue season is in full swing, foodservice operators have an opportunity to tap into the nostalgic appeal of barbecue while injecting it with some adventurous global flavor. Consider weaving barbecue flavors into your menu as limited-time offers (LTOs) or as more subtle options: TGI Friday’s has served up Korean barbecue steak tacos, for example, while brands including Chipotle and Nando’s have used smoky barbecue sauces to appeal to barbecue-loving guests without straying too far from their core identities.
Other possibilities: Try an LTO like Argentine chimichurri-marinated steak skewers or Korean-style barbecue ribs with gochujang glaze for spicy-sweet heat. Let guests experiment with a global barbecue sampler platter that includes multiple flavor profiles in one meal. You could offer a family-style meal featuring Middle Eastern-style grilled lamb with tahini sauce, Japanese yakitori skewers, and Jamaican jerk chicken sliders to appeal to diverse tastes and dining groups. There are ample options on the plant-based side too: Think barbecue-rubbed roasted vegetables, grilled peaches and pineapple, or barbecue ranch slaw.
Positioning barbecue as the centerpiece of an event – like a world barbecue night or an international grill-off – can add an experiential, educational element that draws crowds and builds loyalty. By creatively incorporating global flavors into barbecue offerings, operators can offer something familiar yet fresh, satisfying seasonal cravings while setting their menu apart from the competition.

In today’s foodservice landscape, packaging isn’t simply functional. It’s a brand differentiator. Your packaging can enhance your guest experience, improve sustainability, and even boost operational efficiency. Foodservice brands that invest in smarter packaging have an opportunity to align with consumer values while addressing real business challenges.
For example, operators looking to scale up off-premise business can use packaging to support those goals. Tamper-evident seals for delivery, compostable containers and heat-retaining designs can all support brand integrity and environmental goals. Brands like Sweetgreen have embraced custom, compostable packaging that reinforces their brand story and appeals to eco-conscious consumers. Even the simple, recyclable brown paper bags and foil burger wrappers at Five Guys minimize waste and protect food quality after an order leaves a store.
Beyond sustainability, packaging can also drive loyalty and shareability. Custom-designed containers, QR codes for promotions, or packaging that doubles as a social media prop can turn a takeout order into a marketing asset. A brand like &pizza, for example, stands out on social media simply because of its unusual oblong pizza boxes.
Operationally, innovations like stackable designs or smart packaging can reduce waste, streamline prep, and improve food quality in transit – key concerns in the age of off-premise dining. Domino’s designed its pizza boxes to retain heat and maintain crispness during delivery with venting and a corrugated design – a critical need for its delivery-centric model. Their packaging is also optimized for stacking and driver efficiency, reducing delivery time and order damage. There are higher-tech solutions starting to emerge in mainstream foodservice too, like time-temperature freshness indicators that change color based on how long a package has been exposed to temperature fluctuations.
Packaging innovation can be a strategic lever that gives foodservice brands an edge when it comes to customer perception, operational performance and brand equity. What does your packaging say about your brand?