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Grilling in gastronomy: from a classic to a culinary event

Just sausages from the grill? No longer enough. Restaurateurs who want to score points with barbecue concepts have to offer more than the standard programme. Guests expect variety, experience and a culinary signature.

The original text was not created using AI, but translated to your language using DeepL.
Chef is adding pepper to a steak on a grill

Grilling as a gastronomic experience: storytelling, presentation and variety can all play a part.

Vegetables on top of a grill with flames

What's it all about?

  • How do you turn a barbecue into an experience?
  • What do guests expect on the grill? What meat alternatives are there?
  • Which grill suits which concept?
plate with grilled vegetables
Content:

When the days get longer and the smell of charcoal fills the air, it's clear that the barbecue season has begun. For restaurateurs, this means much more than just sausages and steaks. If you want to set yourself apart from the grilling experience at home, you have to focus on staging: Whether with atmospheric BBQ evenings in the beer garden, live barbecues on the terrace or a cleverly composed menu around an open fire.

Barbecue evening with storytelling

Whether it's Grill and Chill, American BBQ Night or Korean Fire Feast: themed evenings arouse emotions, create clear expectations and provide creative scope. It's not just about the food, but about the overall feeling. Music, décor, drinks and the menu all tell a story. If you are offering a Mediterranean barbecue evening, for example, combine halloumi, rosemary potatoes, grilled figs and a well-chilled rosé. Recurring formats also ensure loyalty. Guests remember Thursday as "BBQ evening" and bring friends along next time.

Variety on the grill - veggies, fish and international flair

Meatless grilling is on trend and is not just for vegetarians. According to Statista, almost half of all German barbecue enthusiasts grill every two weeks during the season. However, what ends up on the grill has changed significantly: Grilled vegetables, fish and cheese are on the rise, as are international specialities. Korean BBQ, vegan kebabs and tofu saté are all appealing to new target groups. Caterers who consciously work with meat substitutes or regional organic meat also score points with sustainability-conscious guests and clearly differentiate themselves from standard private barbecues.

Veggie barbecues with meat substitutes

Plant-based meat substitutes are also ending up on the grill more and more frequently. Although grilled vegetables and cheese are still more popular than vegan sausages or substitute burgers, demand is increasing: According to the Federal Statistical Office, the production of meat substitutes in Germany more than doubled between 2019 and 2023 (Source: Destatis).

The grill as a staging tool

Not every grill is the same and certainly not every grill is suitable for every gastronomic setting. A gas grill, for example, provides speed and reliability when large numbers of guests need to be catered for quickly. If, on the other hand, you want smoke, embers and the romance of a campfire, the classic charcoal grill will set the mood. For slow food concepts with depth, where pulled pork, ribs or brisket can cook for hours, the smoker comes into play. And when things need to be particularly fine, for example with rack of lamb, whole chickens or even pizza, the kamado ceramic grill shows off its heat storage strengths. The important thing is to harmonise the grill type, space, processes and dining concept.

Legal requirements for safe grilling

  • Official authorisation: Open fires, charcoal and gas grills may only be used in food service establishments after consultation with the building and regulatory authorities.
  • Fire protection requirements: Extinguishing agents, safety distances, fireproof surfaces and safe operation of gas installations are essential.
  • Smoke and emission protection: Environmental regulations may apply in the event of heavy smoke development. It is advisable to communicate with neighbours or neighbouring businesses at an early stage. Filter or exhaust air systems can avoid conflicts.
  • Hygiene standards in outdoor areas: cold chains, temperature controls, a clean working environment and documentation in accordance with HACCP (Hazard Analysis and Critical Control Points), a binding concept for food safety, are mandatory.

Please note: In the case of mobile outdoor kitchens and temporary structures, it may be advisable to consult the local health authority and the responsible municipality.

Gastronomic experience at the barbecue

Today's guests want more than just to be fed: They want to watch, smell, ask and marvel. Grill stations with visual contact, smokers at the table or even bookable private grill spots do just that. A chef who prepares the rib eye right in front of the guests and talks about its origin, degree of maturity and preparation is more memorable than a steak served at the table. Additional events such as barbecue workshops and tastings also offer added value for guests and help to set the restaurant apart from the home barbecue experience.

Grilling all year round - indoors and outdoors

Grilling is no longer a season. Those who only rely on summer are missing out on opportunities. With table grills, lava stone plates or mobile indoor modules, the experience can also be staged in autumn and winter. Concepts such as "Winter barbecues by candlelight" or "Mulled wine, barbecues and enjoyment" create atmospheric highlights that attract entire groups of guests. Flexibility counts: Mobile barbecue stations make it possible to react spontaneously to the weather, demand or event ideas, whether in the beer garden, on the terrace or in the dining room.

Indoor grilling: flexible all year round with the right equipment

  • Contact grills and griddles: Ideal for compact kitchens, front cooking or buffets. Particularly suitable for à la minute preparation of burgers or vegetarian alternatives. High wattage and temperature control are crucial.
  • Cast iron grill pans: An easy way to integrate grill flavours into the menu. Works well for small portions of meat, fish or vegetable side dishes. Particularly successful on high heat and with a dry surface.
  • Electric grills: Low smoke and flexible in use - for example for grill stations in breakfast service, lunchtime business or table grilling. Suitable for concepts with changing food offerings or limited kitchen equipment.
  • Oven grill function (broiler): Utilises existing technology efficiently and is particularly suitable for gratinated grilled vegetables, fish fillets or gratinated meat dishes. In combination with marinades and spice mixes, real grill flavours can also be created here.

Caution: Charcoal or gas grills are taboo indoors as they harbour an acute risk of carbon monoxide. Safe indoor grilling requires tested appliances, minimal smoke development and good ventilation.

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