The Smoking Success of BBQ—and How AI Is Fueling the Fire
Barbecue has always been my favorite food. Any time I travel to barbecue country, I plan my trip around the local hot spots. On a recent trip to Austin, I stopped by Franklin Barbeque for some smoky Texas goodness.
Barbecue is more than food—it’s a ritual. A slow, smoky dance passed down through generations. From the vinegary tang of Carolina pulled pork to the peppery bark of Central Texas brisket, each region brings its own style, history, and soul to the pit.
In the Carolinas, BBQ is often whole-hog, chopped fine, and dressed in vinegar-based sauces that cut through the richness. Move west to Memphis and you’ll find dry-rub ribs, bold, smoky, and served with just enough sauce to gloss the bone. And in Texas, it’s all about the meat: thick-cut brisket with a pink smoke ring and minimal fuss.
Despite their differences, these BBQ traditions all share one thing in common: a deep respect for time, craft, and community.
It’s the same spirit we bring to building our Palona AI Agents. Each one is tailored to fit the local flavor with unique backstory, regional colloquial, accent, and personality. And like the best BBQ, they all share the same core ingredients: accuracy, emotional intelligence, and hospitality.
Barbecue Chains Are on Fire
That same commitment to craft, the long hours, the local pride, the hands-on care, is now powering a nationwide boom. According to Placer.ai, BBQ chains have been outperforming the broader dining category in both traffic and momentum:
- In November 2023, BBQ restaurants grew over 8x faster than the average (4.3% year-over-year increase in visits, compared to just 0.5% for all dining venues).
- Chains like Jim ’N Nick’s, Sonny’s BBQ, and City Barbeque have proven that it’s possible to scale up without losing their local, slow-cooked appeal.
This isn’t just a regional trend, it’s a signal. Consumers are craving more than fast food. They want flavor, familiarity, and dishes that feels like home.
Minutes that Matter
Great BBQ takes all day, but it’s the few minutes around the table that count, whether it’s biting into brisket or talking to a guest. The same goes for AI: it takes months to train, but the real value lies in those split-second interactions that feel effortless, personal, and warm.
In today’s world, those minutes matter more than ever. Restaurants can’t afford to miss calls or lose a guest because a staff member is bouncing between the fryer and the phone. Every missed call is a missed opportunity to connect. And in BBQ, connection is everything.
That’s where Palona AI steps in. We work with restaurant teams that are growing fast but still want to stay responsive and personal, even during peak hours. Our voice AI agent ensures that every call is answered and every customer is heard. Our voice agent sounds natural, understands food orders (including BBQ-specific nuances), takes reservations, handles catering requests, and answers questions; all without missing a beat.
In an industry built on reputation, loyalty, and repeat customers, that kind of consistency is as valuable as the secret rub.
Our Proudest Product: The Cali BBQ Story
Father’s day is the biggest day of the year for Cali BBQ, a community-driven smokehouse known for its slow-cooked meats and fast-moving lines. As phones are ringing off the hook and takeout orders get stacking up, the crews are exhausted, stretched between chopping brisket and answering calls.
But this year, something has changed.
They had a new teammate behind the scenes: Shawn AI, our customized voice agent built to sound like Cali BBQ founder Shawn Walchef. It handled phone calls, took orders, answered questions, and kept things moving so the team could stay focus on the pits and the people.
When the rush hits, here is what happened:
- 18% increase in total sales from ~$20K to over $26K
- 268 total orders, many of them phone-in and walk-up
- 150+ customer calls answered by our AI agent—no missed orders, no busy signals
- 92% jump in walk-in takeout, thanks to freed-up phone lines and faster table turns
This wasn’t about automation. It was about giving the staff room to breathe, focus, and serve, protecting the human moments that matter most.
The AI handled the repetitive tasks. The team delivered the hospitality.
A Future That Honors the Past
I’ve stood in line for BBQ for hours, not just for the food, but for the feeling. That moment when the chef hands you a tray piled high with brisket, the smell of smoke in the air, the buzz of a full house. It’s not just about eating, it’s about being connected.
BBQ has always been about connection. About uncles teaching nephews how to trim a brisket. About regulars walking in and being greeted by name. About building something slow and serving it with pride.
That’s what makes BBQ special. And that’s what we’re building at Palona.
We believe technology shouldn’t erase connection; it should protect and preserve it. Our voice AI agent is designed to help restaurants scale the irreplaceable parts of their business without losing the tradition.
Whether you’re running a small-town smokehouse or a multi-state franchise, the future belongs to those who grow with tech while staying true to their roots.
Maria Zhang
CEO, Palona AI