Barbecue trends 2025

Technology, flavors & gastro innovation

28. May 2025 |

Alexandra Gorsche

28. May 2025

Alexandra Gorsche

The top barbecue trends 2025 for restaurants & hotels: smart technology, global flavors, experience barbecues & concepts like MrBeast Burger at a glance.

More than just meat over a fire

Barbecuing has long been more than just meat over a fire - it is an experience, innovation and a stage for culinary diversity. If you want to set the tone in the hotel or restaurant industry, you need to know the latest barbecue trends. From smart technology and global flavors to sustainable outdoor concepts: here is an overview that provides professionals with real added value.

1. smart grill technology: precision with a system

Modern grills with Bluetooth or Wi-Fi connectivity make temperature control and the cooking process child's play. Particularly in the à la carte business or for event catering, smart technology ensures consistency, speed and a controlled grilling experience - for guests and professionals alike.

Examples of smart grills with Bluetooth or WLAN connection:
MEATER Block, Weber Connect Smart Grilling Hub, GrillEye Pro Plus - they all help to precisely hit cooking levels, document processes and reliably meet guest expectations.

2. global flavors - wanderlust from the grill

Asian marinades, Latin American rubs or Mediterranean vegetable variations: The influences of international cuisines provide fresh ideas on the grill menu. Dishes such as tandoori chicken, bulgogi burgers or grilled watermelon with feta are eye-catchers with depth of flavor.

A current example of this trend is the cooperation between Lieferando Austria and the virtual food company Just Virtual Food, which is launching MrBeast Burger for the 2025 barbecue season. The brand from the world's biggest YouTube creator Jimmy Donaldson focuses on American classics such as smash burgers and chicken sandwiches - prepared using a flexible host kitchen model in existing restaurants.

What's exciting for hosts:
Such concepts combine influencer marketing with culinary accessibility - and show how modern guests can be picked up via taste, story and platform. The integration of international street food elements or celebrity co-creations could also be a growth lever for hotel terraces, pop-ups or festival catering.

3. sustainability & health as standard

Regional ingredients, plant-based alternatives and ecologically friendly fuels are very popular. Particularly in demand: grilled vegetables, homemade dips without additives and reusable or compostable crockery. Sustainability is no longer communicated - it is taken for granted.

4. outdoor kitchens: The guest as part of the experience

Open-air barbecue areas with a lounge feel are more than just a show - they are a production. Outdoor kitchens become a stage where hosts, chefs and guests meet at eye level. Ideal for summer parties, after-work events or hotel terraces with a signature offer.

5. personalized menus: Guests want to help shape the menu

From the sauce to the degree of doneness - guests appreciate individual choices. Smart menu construction boxes, QR code ordering or interactive grill stations offer both experience and control. Concepts such as MrBeast Burger also show new approaches here: By using existing kitchens and a modular menu design, guests can personalize online and still expect restaurant-level quality. This opens up new opportunities for cross-selling, lunch cooperations or limited editions in the hotel and city catering sector.

6. innovative meat cuts & slices

Professionals are rediscovering cuts other than fillet and ribeye: shoulder, belly or flank offer character, economy and new scope for preparation. New cuts can be a welcome differentiator, especially in fine casual dining or BBQ menus.

7. presentation is king

Fire, smoke, flickering light - barbecuing is all about emotion. The presentation on the plate is just as important as the moment at the grill. Smoky cloches, cast iron plates or rustic wooden boards increase the wow factor - without going over the top.

Conclusion: The future of barbecuing is emotional, conscious and staged

The barbecue trends 2025 clearly show that guests expect more than just good food - they are looking for stories, sustainability and individual experiences. For hotels, restaurants and event locations, this presents an exciting opportunity to rethink seasonal offerings. Those who focus on quality, technology and atmosphere will turn the barbecue area into a stage - and their guests into regular customers.

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!

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