Happy's Pizza Smoked BBQ Chicken is making its way to the brand's participating locations as a deliciously smoky menu item perfect for summertime enjoyment when cravings for barbecue fare hit. The chicken is crafted by slowly smoking it in-house for two hours using mesquite wood chips before being covered in the brand's signature BBQ sauce to achieve a sweet, smoked taste experience. The chicken can be ordered as part of the eight-piece Smoked Dark BBQ Chicken Wings, one-pound Smoked Wings or as part of the large two-topping pizza and one-pound Smoked Wings combo.
COO Marvin Mansoor commented on the Happy's Pizza Smoked BBQ Chicken saying, "We smoke our chicken daily in house at each of our Happy’s Pizza locations to ensure the freshest, juiciest, smoked chicken every time customers come in.”
Why This Trend Is Growing
- In-house Smoking Processes
- In-house smoking processes allow restaurants to offer fresher, more customized flavors, which can redefine consumer expectations for premium quality barbecue meals.
- Hybrid Dining Experiences
- The integration of smoked dishes in unconventional menu pairings like pizza creates hybrid dining experiences that appeal to adventurous food enthusiasts.
- Seasonal Flavor Innovations
- Leveraging seasonal ingredients and preparation methods such as mesquite smoking presents a novel way to attract customers seeking seasonal and distinctive flavor profiles.
Industries Being Reshaped
- Quick-service Restaurants
- Quick-service restaurants incorporating traditional barbecue smoking techniques can appeal to a rapidly growing market of barbecue enthusiasts seeking convenience without sacrificing authenticity.
- Food and Beverage Packaging
- Innovations in food packaging that maintain the integrity and smokiness of in-house smoked products are opening new pathways for the delivery and takeaway sector.
- Culinary Tourism
- Culinary tourism is driven by unique food experiences like in-house smoked barbecue, encouraging travel and exploration based on gastronomic curiosity.
