Flavor Trends, Strategies and Solutions for Menu Development
Share on Facebook  Share on X (Twitter)  Share on Pinterest  Share on LinkedIn  Share thru Email  

While barbecue chicken pizza is a common sight on menus today, Mississippi-based fast casual Newk’s Eatery takes it one step further with an on-trend regional variation. The brand’s “Q” Pizza features a signature white barbecue sauce, plus all-natural chicken, bacon, mozzarella, chile oil and jalapeños for a kick, and a final drizzle of the white barbecue sauce to finish. Bonus: The white barbecue sauce also does double duty on a chicken sandwich.

« BACK NEXT »
 

American barbecue has never showcased more flavor diversity than it does right now. Across the country, chefs are putting their own spins on the classics while also introducing consumers to the country’s wide array of on-trend regional variations. These sauces are true dynamos, showing up across the menu in everything from sandwiches to pizza and beverages to salads. Plus, a truly successful sauce can be bottled and sold at retail, extending the brand and providing an additional source of revenue. Here, we look at the broad range of flavor builds that are driving barbecue sauce innovation on menus today.

About The Author

mm

Mike Kostyo is the VP of Menu Matters. Mike has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For nearly 11 years, Mike was an associate director and trends expert at one of the industry's largest research firms. He has a master's in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. [email protected]