NEW ORLEANS, LA - (Marketwired - Jul 29, 2013) - Everywhere you look these days, restaurants are adding barbecue specials to their menus to take advantage of the BBQ trend that's sweeping the quick-service restaurant segment.
Just this year:
"The menu additions are strong confirmation that barbecue is an in-demand food for restaurant guests all over the country," said Tony Avila, CEO of the fast-growing New Orleans-based barbecue franchise VooDoo BBQ & Grill.
"Barbecue in general is an underrepresented cuisine in most markets," Avila said. "When you combine a type of food that everyone loves with New Orleans flavor and color and a fun, fast-casual environment, you have a franchise system with a great opportunity -- and that's what VooDoo BBQ has been doing since its founding."
The Chicago-based restaurant consulting and market research firm Technomic has identified barbecue restaurants as one of the restaurant industry's top emerging trends. While diners love the comfort of old-fashioned Southern cuisine, "consumers are eager to try new variations, attracted by interesting flavor combinations and ethnic influences."
"That's VooDoo to a T," said Avila, a New Orleans native of Cuban/Honduran heritage. "Our goal from the beginning has been to spice up a traditional Southern food with exciting and rich new flavors from Louisiana and the Caribbean and serve it in a relaxed, fun atmosphere."
VooDoo BBQ & Grill opened its first location in New Orleans on Mardi Gras Day 2002 and has expanded to reach 57 planned locations in six states. VooDoo serves competition-style barbecue beef, pork and chicken with unique side dishes, plus salads and sandwiches, in a clean, colorful fast-casual environment. For more information, visit voodoobbq.com or voodoofranchise.com.
Senior Director of Franchise Development