Slow roasted barbecue meat has been a staple of American cuisine since before the Colonial Era. It is believed that colonists observed Native Americans smoking and drying meats over an open flame, then put their own spin on the technique by basting with vinegar or butter to maintain moistness. Additional flavors, spices, and techniques were introduced when slaves were brought from the Caribbean.
More specifically, however, for the southern region of the United States barbecue is a major source of pride and rivalry. As stated by the Smithsonian: “From the Atlantic to the Gulf, bordered by the western outposts of Texas and Kansas City, the area of the United States known as the “barbecue belt” houses four distinct barbecue traditions – Carolina, Texas, Memphis and Kansas City.” And each place thinks their way is the best.
There is no shortage of options in the varieties of barbecue that you can prepare or offer to guests. As Luxury Lifestyle Magazine says, “Gone are the days when the burger and sausage reigned supreme. From global twists and funky formats to plant-based feasts – there are loads of new barbecue trends out there.”
As for the “global twists,” at the beginning of 2022 barbecue and grilled food expert Steven Raichlen laid out a number of trends he expects to take hold. Included in those predictions were: “In the coming year, I predict you’ll be reading about and tasting a lot of African grilling” as well as “I bet we’ll be seeing a lot of two South American rolled, stuffed, grilled dishes this year” and more.
But while smoked meat is the highlight of a barbecue franchise's menu, as alluded to above, barbecue is no longer just meat-based fare.
“In addition to vegetarian and vegan burger and sausage alternatives, there's also been a rise in whole vegetables being cooked on the barbecue, from cauliflower steaks, broccoli, asparagus and courgettes to sweet potatoes and peppers,” Zoe Simons, senior innovation chef at Waitrose.
Types of Barbecue Franchises
Just as there is no shortage of options in barbecue variety, there is just as much variety in the type of barbecue franchise you can run.
For example, have a look at this summary of franchise models that Dickey’s Barbecue Pit, a leader in the field, offers:
- Brick & mortar model: This a traditional type of franchise with a dedicated dining area for guests to enjoy their food in the restaurant building. Usually runs 1,500 to 2,000 sq ft.
- Non-traditional model: This model is designed to fit into airports, food courts, subway stations and other non-traditional locations. Customers order at a counter and food is served to-go. It also has a grab and go station for guests that are on the go. Usually runs 500 to 800 sq ft.
- Delco model: The company describes this franchise model as a “modern day approach” with a smaller footprint designed for delivery and carryout orders mainly. Depending on space, it may have a smaller seating or waiting area.” Also usually runs 500 to 800 sq ft.
Dickey’s, like many other franchises, also offers another type of franchise model: the ghost kitchen.
A ghost kitchen is a shared working space for multiple restaurant concepts to prepare food. In addition, these spaces reduce financial overhead by delivery- or to-go-only operation. There are no dining rooms or servers.
Ghost kitchens were already making waves pre-pandemic, but post COVID-19 this type of food franchise model is expected to keep growing.
In addition, you can offer the services of your barbecue franchise through catering. Owning a catering food franchise allows for a significant level of flexibility as it can potentially be run on a larger scale for events such as weddings, corporate parties, or more. On the other hand, it can be run smaller in scope from home on a part- or full-time basis.
Initial Investment and Opening Costs for Barbecue Franchises
The amount necessary to open a franchise varies depending on the unique business system and execution requirements.
The opening costs for a food franchisee can depend on many factors, including but not limited to the franchise fee, land and building costs, training expenses (such as travel and living expenses, not the actual training courses), grand opening advertising and marketing costs, and more.
One of the most important variables in how much it costs to open a barbecue franchise is the type of franchise being opened and how big it is. The two types of food franchise most commonly offered are traditional and non-traditional. Traditional franchises are usually the biggest option. They are typically standalone buildings where the service of the franchise is the only business offering. Non-traditional franchises are smaller, and typically located within another building like malls, airports, or gas stations.
In addition, as mentioned above, food franchises are increasingly being run from a small or shared kitchen facility, referred to a “ghost kitchen,” and is only used for pickup or delivery. Food truck franchise opportunities are also on the rise.
Our franchise profiles will present you with a basic range for the initial investment required to open a barbecue franchise. But when it comes to finding out the details of an initial investment, the franchise disclosure document (FDD) is the best place to look. Franchisors offer itemized estimates in their FDD based upon their experience establishing, and in some cases operating, units.
Franchisors offer estimates in their FDD based upon their experience establishing, and in some cases operating, units. However, prospective franchisees should keep in mind these estimates are just that—an estimate. Prospective franchisees should review the figures presented with a business advisor, taking into consideration their unique circumstances, before making the decision to enter into a franchise agreement.
Ongoing Costs for Barbecue Franchises
Throughout the length of the agreement there are costs for being a part of the franchisor’s business system. These costs include items such as royalty fees, charges for technical support, and continued advertising/marketing costs.
The most common is the royalty fee. Royalty fees are assessed for the continued use of the franchisor’s trademarks and patented processes, along with certain types of operational support. In addition to regularly assessed fees, other fees are charged on an “as needed” basis such as audit fees, or costs for additional, non-mandatory, training.
In addition, it’s important to note that while many initial and ongoing costs are detailed in the FDD, there are some costs inherent to business ownership, like employee wages or utility costs, that aren’t.
You can also check out many more Food Franchises here on Franchise Direct, such as: