As the weather improves and customers look to make the most of longer days, BBQ season presents a valuable opportunity for pubs and bars with outside spaces to increase dwell times, food and drink sales and attract new customers. From dedicated barbecue menus and premium sharing platters to loaded street-food-inspired dishes, operators have more opportunities than ever to capitalise on seasonal demand. However, this doesn’t necessarily mean all your kitchen staff heading to the garden to start grilling.
Everyone recognises maintaining standards while managing increased customer volumes can be challenging. Operators need to balance speed of service with food quality, ensuring customers receive a positive experience even during peak periods. Alistair Farquhar, Director National Key Accounts UK & Ireland at Welbilt UK, believes investing in the right kitchen technology can play a significant role in helping venues achieve this balance.
“During busy summer trading, speed and consistency are critical. High speed ovens help operators maintain quality under pressure by combining simple operation, pre-programmed menus and rapid cook times. Staff can be trained quickly and deliver consistent results at the touch of a button, reducing queues and ensuring a reliable customer experience even during peak periods.”
Outdoor dining remains a key driver of footfall throughout the summer months, with customers increasingly seeking relaxed social occasions centred around food and drink. Whether venues have extensive beer gardens, outdoor terraces, or smaller alfresco spaces, the ability to offer quality food quickly and consistently is essential to making the most of these opportunities.
Innovation is also becoming increasingly important as operators look for ways to streamline operations and remain competitive in a fast-moving market.
Farquhar explains: “Innovation also plays a key role in keeping kitchens competitive. Connected solutions like KitchenConnect® allow operators to monitor performance, update menus and maintain consistency across sites. This ensures standards remain high while giving operators the flexibility to respond to changing trends and customer demand.”
Flexibility is especially important during BBQ season, when consumer preferences can shift quickly and venues may wish to introduce limited-time offers, seasonal specials, or event-led menus. The ability to adapt food offerings efficiently can help operators maximise sales opportunities throughout the summer.
Seasonal menus remain one of the most effective ways for pubs and bars to encourage repeat visits. From gourmet burgers and loaded fries to premium pizzas and sharing boards, customers continue to seek variety alongside familiar favourites. Loaded fries options now cross a number of food styles ranging from pulled pork taco fries to Belly Pork Carnitas Gyros Fusion fries. The Aviko website showcases a number of recipes HERE.
As competition for customers intensifies throughout the summer, operators that combine attractive seasonal menus with efficient service and operational flexibility will be best placed to make the most of the BBQ season and maximise revenue opportunities.