Summer special: Better barbecues

Sausages, burgers, chicken legs. Think you've sorted out your barbecue menu? Think again - is there room for a swordfish steak?

While the old favourites need to feature, this is the age of the 'gastro-grill' - at least according to the National BBQ Association (NBA). Using themed barbecues based around exotic destinations and international cuisine can persuade customers to trade up to higher profit dishes.

Brian George, president of the NBA, says: "British consumers are increasingly more adventurous and aspirational when it comes to alfresco eating and entertaining.

"This, coupled with the diversity of the food and drink on offer, makes for a more sophisticated - yet equally cost-effective - occasion than ever before.

"It isn't just BBQ food, wine and beer, that are benefiting. The sector now covers many other key categories that are playing an integral role in the whole alfresco experience, such as long summer drinks, snacks, bakery, soft drinks, vegetables and fish as well as desserts and cheese."

Running this year from May 25-31, National BBQ Week marks the start of the summer-long promotional and sampling activities organised by the NBA. Following its launch last year, 2009 sees the return of the second Alfresco Food Fortnight, which will run from July 20 to August 2.

The aim of the campaign is to encourage publicans and restaurateurs to promote the alfresco lifestyle and experiment with a host of exciting recipes, tips, advice and competitions. Rounding off the season will be Have a Better Barbi Day on August 30.

Be a burger king

Beef continues to be the most popular meat at barbecues, not least thanks to the ever-popular burger.

"Barbecues are all about enjoyment and key to this is ensuring quality," says Hugh Judd, foodservice project manager for EBLEX, which promotes English beef and lamb.

"When it comes to beef burgers, using quality mince will ensure a highly succulent, tender and tasty burger. Mixed with different herbs and spices, char-grilled to perfection and served with a choice of cheeses or condiments, this barbecue stalwart will be irresistible to diners."

Hugh recommends that pubs also look to innovate with other beef and lamb cuts this summer.

"By choosing more economical cuts of quality beef and lamb, pubs will be able to manage food costs without compromising their standards or their customers' enjoyment. Offering something that is a little bit different will also help you to stand out from the crowd."

Joints of beef such as chuck and brisket can be slow-cooked ahead of service and then finished off on the barbecue, before being thinly sliced and served in a roll or over salad. These look and taste great, and will generate high profit margins.

"Lamb is also hugely versatile and performs exceptionally well on the barbecue, particularly as a kebab," says Hugh. "In fact, 60 per cent of total lamb consumed at a barbecue is eaten this way. Skewers of lamb leg cubes or diced chuck make great hand-held snacks or can be served wrapped up in a fajita with grilled vegetables and a tangy sauce or on a bed of salad."

Good for business

Tony Goodger, foodservice trade manager for BPEX, which promotes pork, says: "Quite simply, a barbecue is good for business.

"But there is so much more that publicans can do to make the experience more enjoyable for diners and importantly, build loyalty and generate increased custom and profit - and pork is at the heart of this.

"Sausages remain a permanent fixture at the barbecue with their enduring appeal to all members of the family. When choosing sausages, the most important advice is look for quality and a high meat content. We also recommend opting for traditional varieties - rather than flavoured - which won't be overpowered by the smoky barbecue taste."

Cuts of pork that also perform well on the barbecue include shoulder, belly and collar. Taken from the forequarter, these cuts produce cost-effective yet tasty dishes every time. They also readily accept a wide variety of flavours and marinades, allowing chefs to create a number of different recipes from the same cuts. "But the versatility of pork doesn't stop there. Ribs, kebabs and chops are also great additions to the barbecue - the only limit is your imagination!"

Have a back-up plan

Isabelle Davis, marketing manager at 3663, says: "Pubs are having to work harder to tempt people back, and barbecues are a great way to do this by offering a relaxed atmosphere and a good value, sociable meal."

However, she warns: "We all know that the British summer isn't always the most reliable, and sun isn't guaranteed. Pubs shouldn't rely purely on outdoor dining and barbecues to get them through the summer; they should also be thinking about innovative new ways to attract customers when it's wet outside.

"Parasols and heaters are a solution for damp or colder days, but if it really rains, operators need to position their pub as a friendly and cosy place to while away the afternoon or evening."