2. Drive interest with regional sauces
As chefs dig deeper into regional American cuisines, barbecue flavors with ties to specific parts of the country are also on the rise. Of particular appeal to diners are Kansas City-style sauce (sweetened with molasses), Texas-style sauce (spicy) and Memphis sauce (vinegar-and-tomato-based with hints of sweetness), per Technomic’s Flavor Consumer Trend Report. Coming down the pike are Hawaiian (teriyaki-based with pineapple), Tennessee (whiskey-infused) and Louisiana (featuring Cajun and Creole flavors). Distinctive sauces from North Carolina (vinegar, red pepper flakes and cayenne), South Carolina (vinegar, mustard and brown sugar) and Alabama white (mayonnaise-based with a shot of heat) are also emerging.
Takeaway: Offering items with these regional accents plays up local flavor—a top consumer priority.