Barbecue restaurant

[2] In some instances, this can enable the sales of barbecued meats that began being smoked the night before the next business day.

[2] Additionally, high lunch turnover at barbecue restaurants may occur per the foods being cooked and sold in large batches.

[2] In January 2015, the U.S. National Restaurant Association forecast "barbecue, Italian food and fried chicken" to be "top perennial menu favorites in 2015".

[15] In 1991 it was suggested that this may be due in part to the economic recession that was occurring in the early 1990s, because Mongolian barbecue restaurants operate as affordable buffets that enable diners to eat as much as they desire.

[15] Barbecue restaurants in South Korea are referred to as gogi-jip (English: "meat house").

[16] Daedo Sikdang and Nongoljip are Korean barbecue restaurant franchises that both originated in Seoul.

Various side dishes are typically available, such as baked beans,[24] macaroni and cheese, coleslaw and corn on the cob, among others.