Patio season is the most important revenue window in the Canadian foodservice year. From Victoria Day weekend through Labour Day, operators earn the margin that carries the quieter months, and the kitchen setup you bring into that window makes or breaks your summer. This playbook covers the equipment decisions, menu moves, and flavor partnerships that high-performing operators are using to run profitable patio programs all summer long.
What does a complete patio BBQ program actually require?
A successful summer BBQ program has three components working together: a cooking platform that matches your menu and volume, a flavor system that gives your kitchen repeatable, consistent results, and a sauce and seasoning lineup that customers can actually taste the difference in.
On the equipment side, most operators need to choose between a smoker for low-and-slow proteins, a grill for fast-turn patio service, or a pressure fryer for high-volume fried chicken programs. Many strong summer menus use more than one. The good news is that each category has a clear leader for Canadian foodservice: Southern Pride for smoking, Meadow Creek for outdoor grilling, and Broaster for pressure frying.
On the flavor side, Central Sauce & Spice carries the rubs, seasonings, and sauces that connect your equipment to your customers’ experience, including award-winning lines like Blues Hog, Uncle Sam’s, Billy Bones, and Bear & Burton’s.
Should you build your summer menu around the smoker or the grill?
Whether you choose smoked or grilled menu items depends on your service model. A smoker (particularly a Southern Pride SPK-500 or SP-700) is the right call if your volume justifies batch cooking and you’re running proteins like brisket, pulled pork, or whole chickens as a daily feature. The prep happens overnight or early morning; this allows your kitchen to run lean during service.
A grill like the Meadow Creek BBQ36G Gas Grill or BBQ60 Charcoal Grill works better for patio-facing, à la minute cooking: burgers, skirt steak, grilled chicken sandwiches, and smash-style items. The theatre of a live grill is itself a draw for patio diners.
If fried chicken is your anchor protein, and for many Canadian operators it is the most profitable patio item, a Broaster pressure fryer belongs in the conversation regardless of what else you’re running. Even the most dedicated BBQ joints can benefit from having juicy, flavourful broasted chicken as an option for folks looking to skip the red meat or enjoy some great wings.
Where do I start?
Check out each chapter of our playbook here:
- If you’re running a fried chicken or wings program: How to Build a Summer Wings Program That Actually Makes Money and Broasted Chicken vs. Deep-Fried Chicken
- If you’re adding smoked protein to your summer menu: Southern Pride vs. Meadow Creek: Choosing the Right Commercial Smoker and How to Put Smoked Brisket on Your Summer Menu
- If you want to maximize revenue per cover on your patio: Sauce Flights and Dipping Programs and What to Look for in a Commercial BBQ Grill for Patio Season
How do I get started with Kendale?
Kendale Products has been Canada’s specialist in pressure frying and commercial smoking equipment since 1963. We carry the Broaster, Southern Pride, and Meadow Creek lines, and our team can match you with the right equipment for your menu, your volume, and your space. Financing options are available for qualified operations.
Contact us to talk through your summer program before patio season is in full swing.
