Slow-cooked barbecue was not a good fit for the fast-paced lunch crowd at Dinosaur Bar-B-Que. Lunch business was lagging, says Leland Avellino, corporate executive chef and pitmaster. Customer feedback indicated the mainstay meat-heavy BBQ platters were too filling and time-consuming to eat at lunch. “We looked at restaurant trends, at items we could execute quickly, and bowls were everywhere,” Avellino says. So he set out to create a lighter, more portable lunch option for on-the-go diners. “The bowls open up barbecue to everybody,” he says.