The popularity of barbecue has soared in Australia, as restaurants increasingly turn to barbecue as a way to entertain customers and as a source of income for chefs.
The boom has taken off as the industry has grown in popularity and the industry now generates $30 billion in annual sales.
The number of barbecue restaurants in Australia has risen from less than 300 in 2014 to more than 5,000 this year.
The industry has also seen an increase in demand for equipment, with the number of restaurants using barbecue in the last two years more than double from 2013 to 2015.
The number of outlets has also doubled in the past two years, with almost 5,500 outlets operating in 2016.
However, it is still unclear whether barbecue is a growing industry, with some analysts suggesting that prices are increasing.
“Barbecue remains a very niche and niche market,” analyst Chris Hillman said.
“Its popularity is not that high compared to other items like beer, wine and liquor.
We have seen the price of barbecuing equipment and services increase quite significantly in recent years.”
Mr Hillman believes that the increased popularity of the industry will mean that restaurants will need to increase their prices in the future.
He said that although there was a trend in the industry to look for higher margins in the restaurant, the industry still had a long way to go before the average barbecued meal was worth $100.
It is estimated that in 2019, restaurants in the Dallas-Fort Worth metropolitan area alone will pay around $2,500 per person for a barbecue, and the average cost per person is currently $639.
Mr Wilson said that barbecues were the industry’s best-kept secret, and that he hoped barbecue was becoming more accessible.