What’s Behind America’s Big Love for Brisket?

Part of what makes brisket taste so good is the way it’s prepared. This distinct dish was born to budget-friendly cuts of beef (think really, really tough) and it must be slowly and meticulously smoked to achieve its tender perfection. We’re talking hours and hours of labor-intensive preparation, ideally involving experienced pitmasters smoking it over real hardwoods*.

Brisket’s time-consuming preparation is what makes it one of the most challenging AND rewarding dishes. Chefs can experience a great sense of satisfaction when mastering the complex art of preparing brisket. Especially when there are so many ways to mess it up.

For instance, brisket is one of the most inconsistent proteins out there. No two raw cuts are the same and prep methods need to be adjusted accordingly. Trimming the raw brisket is also quite the feat and it must be done right in order for the meat to cook properly.

The most common mistake is trying to push brisket to a specific thermometer temp. Instead, cook times should be based on each individual brisket. It’s also imperative to rely on how it feels (which involves a good deal of knowledge around the different brisket grades).

What’s interesting to us is that all these brisket prep challenges are also the reason so many restaurant-goers flock to it. Diners want foods they’re not likely to cook at home. And who can blame them? Brisket’s time-intensive investment is more than most can manage.

¹ACS Publications, 2020
²Journal of Sensory Studies, 2010
*Please note that we are highlighting Texas-style brisket only. We acknowledge that this Eastern European dish was made popular in the US when tens of thousands of European Jewish people immigrated to Texas in the early 20^th century. Hence our focus on smoked brisket versus alternative prep methods.

What’s Behind America’s Big Love for Brisket?

Part of what makes brisket taste so good is the way it’s prepared. This distinct dish was born to budget-friendly cuts of beef (think really, really tough) and it must be slowly and meticulously smoked to achieve its tender perfection. We’re talking hours and hours of labor-intensive preparation, ideally involving experienced pitmasters smoking it over real hardwoods*.

Brisket’s time-consuming preparation is what makes it one of the most challenging AND rewarding dishes. Chefs can experience a great sense of satisfaction when mastering the complex art of preparing brisket. Especially when there are so many ways to mess it up.

For instance, brisket is one of the most inconsistent proteins out there. No two raw cuts are the same and prep methods need to be adjusted accordingly. Trimming the raw brisket is also quite the feat and it must be done right in order for the meat to cook properly.

The most common mistake is trying to push brisket to a specific thermometer temp. Instead, cook times should be based on each individual brisket. It’s also imperative to rely on how it feels (which involves a good deal of knowledge around the different brisket grades).

What’s interesting to us is that all these brisket prep challenges are also the reason so many restaurant-goers flock to it. Diners want foods they’re not likely to cook at home. And who can blame them? Brisket’s time-intensive investment is more than most can manage.

¹ACS Publications, 2020
²Journal of Sensory Studies, 2010
*Please note that we are highlighting Texas-style brisket only. We acknowledge that this Eastern European dish was made popular in the US when tens of thousands of European Jewish people immigrated to Texas in the early 20^th century. Hence our focus on smoked brisket versus alternative prep methods.

What’s Behind America’s Big Love for Brisket?

Part of what makes brisket taste so good is the way it’s prepared. This distinct dish was born to budget-friendly cuts of beef (think really, really tough) and it must be slowly and meticulously smoked to achieve its tender perfection. We’re talking hours and hours of labor-intensive preparation, ideally involving experienced pitmasters smoking it over real hardwoods*.

Brisket’s time-consuming preparation is what makes it one of the most challenging AND rewarding dishes. Chefs can experience a great sense of satisfaction when mastering the complex art of preparing brisket. Especially when there are so many ways to mess it up.

For instance, brisket is one of the most inconsistent proteins out there. No two raw cuts are the same and prep methods need to be adjusted accordingly. Trimming the raw brisket is also quite the feat and it must be done right in order for the meat to cook properly.

The most common mistake is trying to push brisket to a specific thermometer temp. Instead, cook times should be based on each individual brisket. It’s also imperative to rely on how it feels (which involves a good deal of knowledge around the different brisket grades).

What’s interesting to us is that all these brisket prep challenges are also the reason so many restaurant-goers flock to it. Diners want foods they’re not likely to cook at home. And who can blame them? Brisket’s time-intensive investment is more than most can manage.

¹ACS Publications, 2020
²Journal of Sensory Studies, 2010
*Please note that we are highlighting Texas-style brisket only. We acknowledge that this Eastern European dish was made popular in the US when tens of thousands of European Jewish people immigrated to Texas in the early 20^th century. Hence our focus on smoked brisket versus alternative prep methods.

What’s Behind America’s Big Love for Brisket?

Part of what makes brisket taste so good is the way it’s prepared. This distinct dish was born to budget-friendly cuts of beef (think really, really tough) and it must be slowly and meticulously smoked to achieve its tender perfection. We’re talking hours and hours of labor-intensive preparation, ideally involving experienced pitmasters smoking it over real hardwoods*.

Brisket’s time-consuming preparation is what makes it one of the most challenging AND rewarding dishes. Chefs can experience a great sense of satisfaction when mastering the complex art of preparing brisket. Especially when there are so many ways to mess it up.

For instance, brisket is one of the most inconsistent proteins out there. No two raw cuts are the same and prep methods need to be adjusted accordingly. Trimming the raw brisket is also quite the feat and it must be done right in order for the meat to cook properly.

The most common mistake is trying to push brisket to a specific thermometer temp. Instead, cook times should be based on each individual brisket. It’s also imperative to rely on how it feels (which involves a good deal of knowledge around the different brisket grades).

What’s interesting to us is that all these brisket prep challenges are also the reason so many restaurant-goers flock to it. Diners want foods they’re not likely to cook at home. And who can blame them? Brisket’s time-intensive investment is more than most can manage.

¹ACS Publications, 2020
²Journal of Sensory Studies, 2010
*Please note that we are highlighting Texas-style brisket only. We acknowledge that this Eastern European dish was made popular in the US when tens of thousands of European Jewish people immigrated to Texas in the early 20^th century. Hence our focus on smoked brisket versus alternative prep methods.

The Multi-Hyphenate Business Model

Part of being in the restaurant business means you’re always having to learn, adapt and embrace new ideas and tech capabilities. Attempting a multi-hyphenate approach is no different. It’s about setting up your business so you have the flexibility to try new things and can keep up with quickly-changing consumer behavior². To help, here are few tips:

• Connect With Your Customers. Looking at the analytics of your social media, online sales and emailing marketing can help you understand what diners are interested in. Are certain social posts garnering more engagement? Which email subject lines tend to get high open rates? Utilize the data you already have on hand to help you figure out which new products, menu ideas and services to offer¹.

• Test and Learn. Casting a wider net doesn’t always result is a larger return. Look for existing efficiencies and make sure you’re expanding your business in thoughtful ways instead of throwing things at a wall and hoping something sticks². For instance, you can turn new product offerings into loyalty perks for top customers². It’s the perfect way to start small and get some honest feedback before putting too much time or money into something that might not work.

• Offer Discounts and Be Flexible. No surprise here, but it’s a whole lot easier to encourage sales of new offerings when you bundle big discounts with core favorites¹. If one offering doesn’t work, consider trying another. It might take some initial trial and error before landing on what works best for your business.

In other words, a multi-hyphenate business approach not only helps your diversify your revenue, it also allows you differentiate your business while deepening your customer relationships. In fact, the practice itself is becoming quite commonplace. Half of restaurant owners added new products or services to their businesses in 2022, and that number is expected to jump to 88%¹.

Not only that, this approach can also make a tangible impact on purchasing decisions¹. Half of consumers have purchased a retail item (57%) or pre-made frozen meals (41%) from a restaurant in the past year. So, continuing to grow beyond your primary offerings is not only smart business, it’s a good way to give diners what they want on a variety of different levels.

¹Square, 2023
²Fast Company, 2021
³Square, 2021

The Multi-Hyphenate Business Model

Part of being in the restaurant business means you’re always having to learn, adapt and embrace new ideas and tech capabilities. Attempting a multi-hyphenate approach is no different. It’s about setting up your business so you have the flexibility to try new things and can keep up with quickly-changing consumer behavior². To help, here are few tips:

• Connect With Your Customers. Looking at the analytics of your social media, online sales and emailing marketing can help you understand what diners are interested in. Are certain social posts garnering more engagement? Which email subject lines tend to get high open rates? Utilize the data you already have on hand to help you figure out which new products, menu ideas and services to offer¹.

• Test and Learn. Casting a wider net doesn’t always result is a larger return. Look for existing efficiencies and make sure you’re expanding your business in thoughtful ways instead of throwing things at a wall and hoping something sticks². For instance, you can turn new product offerings into loyalty perks for top customers². It’s the perfect way to start small and get some honest feedback before putting too much time or money into something that might not work.

• Offer Discounts and Be Flexible. No surprise here, but it’s a whole lot easier to encourage sales of new offerings when you bundle big discounts with core favorites¹. If one offering doesn’t work, consider trying another. It might take some initial trial and error before landing on what works best for your business.

In other words, a multi-hyphenate business approach not only helps your diversify your revenue, it also allows you differentiate your business while deepening your customer relationships. In fact, the practice itself is becoming quite commonplace. Half of restaurant owners added new products or services to their businesses in 2022, and that number is expected to jump to 88%¹.

Not only that, this approach can also make a tangible impact on purchasing decisions¹. Half of consumers have purchased a retail item (57%) or pre-made frozen meals (41%) from a restaurant in the past year. So, continuing to grow beyond your primary offerings is not only smart business, it’s a good way to give diners what they want on a variety of different levels.

¹Square, 2023
²Fast Company, 2021
³Square, 2021

The Multi-Hyphenate Business Model

Part of being in the restaurant business means you’re always having to learn, adapt and embrace new ideas and tech capabilities. Attempting a multi-hyphenate approach is no different. It’s about setting up your business so you have the flexibility to try new things and can keep up with quickly-changing consumer behavior². To help, here are few tips:

• Connect With Your Customers. Looking at the analytics of your social media, online sales and emailing marketing can help you understand what diners are interested in. Are certain social posts garnering more engagement? Which email subject lines tend to get high open rates? Utilize the data you already have on hand to help you figure out which new products, menu ideas and services to offer¹.

• Test and Learn. Casting a wider net doesn’t always result is a larger return. Look for existing efficiencies and make sure you’re expanding your business in thoughtful ways instead of throwing things at a wall and hoping something sticks². For instance, you can turn new product offerings into loyalty perks for top customers². It’s the perfect way to start small and get some honest feedback before putting too much time or money into something that might not work.

• Offer Discounts and Be Flexible. No surprise here, but it’s a whole lot easier to encourage sales of new offerings when you bundle big discounts with core favorites¹. If one offering doesn’t work, consider trying another. It might take some initial trial and error before landing on what works best for your business.

In other words, a multi-hyphenate business approach not only helps your diversify your revenue, it also allows you differentiate your business while deepening your customer relationships. In fact, the practice itself is becoming quite commonplace. Half of restaurant owners added new products or services to their businesses in 2022, and that number is expected to jump to 88%¹.

Not only that, this approach can also make a tangible impact on purchasing decisions¹. Half of consumers have purchased a retail item (57%) or pre-made frozen meals (41%) from a restaurant in the past year. So, continuing to grow beyond your primary offerings is not only smart business, it’s a good way to give diners what they want on a variety of different levels.

¹Square, 2023
²Fast Company, 2021
³Square, 2021

The Multi-Hyphenate Business Model

Part of being in the restaurant business means you’re always having to learn, adapt and embrace new ideas and tech capabilities. Attempting a multi-hyphenate approach is no different. It’s about setting up your business so you have the flexibility to try new things and can keep up with quickly-changing consumer behavior². To help, here are few tips:

• Connect With Your Customers. Looking at the analytics of your social media, online sales and emailing marketing can help you understand what diners are interested in. Are certain social posts garnering more engagement? Which email subject lines tend to get high open rates? Utilize the data you already have on hand to help you figure out which new products, menu ideas and services to offer¹.

• Test and Learn. Casting a wider net doesn’t always result is a larger return. Look for existing efficiencies and make sure you’re expanding your business in thoughtful ways instead of throwing things at a wall and hoping something sticks². For instance, you can turn new product offerings into loyalty perks for top customers². It’s the perfect way to start small and get some honest feedback before putting too much time or money into something that might not work.

• Offer Discounts and Be Flexible. No surprise here, but it’s a whole lot easier to encourage sales of new offerings when you bundle big discounts with core favorites¹. If one offering doesn’t work, consider trying another. It might take some initial trial and error before landing on what works best for your business.

In other words, a multi-hyphenate business approach not only helps your diversify your revenue, it also allows you differentiate your business while deepening your customer relationships. In fact, the practice itself is becoming quite commonplace. Half of restaurant owners added new products or services to their businesses in 2022, and that number is expected to jump to 88%¹.

Not only that, this approach can also make a tangible impact on purchasing decisions¹. Half of consumers have purchased a retail item (57%) or pre-made frozen meals (41%) from a restaurant in the past year. So, continuing to grow beyond your primary offerings is not only smart business, it’s a good way to give diners what they want on a variety of different levels.

¹Square, 2023
²Fast Company, 2021
³Square, 2021

The Multi-Hyphenate Business Model

Part of being in the restaurant business means you’re always having to learn, adapt and embrace new ideas and tech capabilities. Attempting a multi-hyphenate approach is no different. It’s about setting up your business so you have the flexibility to try new things and can keep up with quickly-changing consumer behavior². To help, here are few tips:

• Connect With Your Customers. Looking at the analytics of your social media, online sales and emailing marketing can help you understand what diners are interested in. Are certain social posts garnering more engagement? Which email subject lines tend to get high open rates? Utilize the data you already have on hand to help you figure out which new products, menu ideas and services to offer¹.

• Test and Learn. Casting a wider net doesn’t always result is a larger return. Look for existing efficiencies and make sure you’re expanding your business in thoughtful ways instead of throwing things at a wall and hoping something sticks². For instance, you can turn new product offerings into loyalty perks for top customers². It’s the perfect way to start small and get some honest feedback before putting too much time or money into something that might not work.

• Offer Discounts and Be Flexible. No surprise here, but it’s a whole lot easier to encourage sales of new offerings when you bundle big discounts with core favorites¹. If one offering doesn’t work, consider trying another. It might take some initial trial and error before landing on what works best for your business.

In other words, a multi-hyphenate business approach not only helps your diversify your revenue, it also allows you differentiate your business while deepening your customer relationships. In fact, the practice itself is becoming quite commonplace. Half of restaurant owners added new products or services to their businesses in 2022, and that number is expected to jump to 88%¹.

Not only that, this approach can also make a tangible impact on purchasing decisions¹. Half of consumers have purchased a retail item (57%) or pre-made frozen meals (41%) from a restaurant in the past year. So, continuing to grow beyond your primary offerings is not only smart business, it’s a good way to give diners what they want on a variety of different levels.

¹Square, 2023
²Fast Company, 2021
³Square, 2021

The Multi-Hyphenate Business Model

Part of being in the restaurant business means you’re always having to learn, adapt and embrace new ideas and tech capabilities. Attempting a multi-hyphenate approach is no different. It’s about setting up your business so you have the flexibility to try new things and can keep up with quickly-changing consumer behavior². To help, here are few tips:

• Connect With Your Customers. Looking at the analytics of your social media, online sales and emailing marketing can help you understand what diners are interested in. Are certain social posts garnering more engagement? Which email subject lines tend to get high open rates? Utilize the data you already have on hand to help you figure out which new products, menu ideas and services to offer¹.

• Test and Learn. Casting a wider net doesn’t always result is a larger return. Look for existing efficiencies and make sure you’re expanding your business in thoughtful ways instead of throwing things at a wall and hoping something sticks². For instance, you can turn new product offerings into loyalty perks for top customers². It’s the perfect way to start small and get some honest feedback before putting too much time or money into something that might not work.

• Offer Discounts and Be Flexible. No surprise here, but it’s a whole lot easier to encourage sales of new offerings when you bundle big discounts with core favorites¹. If one offering doesn’t work, consider trying another. It might take some initial trial and error before landing on what works best for your business.

In other words, a multi-hyphenate business approach not only helps your diversify your revenue, it also allows you differentiate your business while deepening your customer relationships. In fact, the practice itself is becoming quite commonplace. Half of restaurant owners added new products or services to their businesses in 2022, and that number is expected to jump to 88%¹.

Not only that, this approach can also make a tangible impact on purchasing decisions¹. Half of consumers have purchased a retail item (57%) or pre-made frozen meals (41%) from a restaurant in the past year. So, continuing to grow beyond your primary offerings is not only smart business, it’s a good way to give diners what they want on a variety of different levels.

¹Square, 2023
²Fast Company, 2021
³Square, 2021