Barbecue concepts, like nearly all restaurants, have found growth elusive as of late. But Technomic’s newest study sheds light on concepts that are outperforming the competition by providing just the right combination of comfort and adventure to hungry patrons.

“Market Intelligence Report: Barbecue” shows that while the barbecue category as a whole fell 6.7 percent in 2009, concepts taking advantage of trends involving ethnic flavors and preparation, such as Hawaiian and Korean, experienced high growth rates. American style concepts able to differentiate themselves as best in class have also seen growth in spite of recent economic challenges.

The report found that consumers continue to seek out more healthful options when dining out, but many do not realize that barbecue preparations or sauces can add a savory quality to food without additional fat or sodium. Barbecue has appeal across multiple dayparts, but consumer preferences vary depending on whether an entrée incorporates chicken, beef or pork.

Barbecue menu items are able to touch on each of the top flavor attributes listed by consumers, and can be suited to each customer’s taste through the variety of preparation methods and sauces available.