RoadDog Introduces Custom Barbecue Ordering Program

RoadDog Convenience Stores has started a made‑to‑order barbecue program, adding smoked meats and classic sides to its convenience‑store lineup. The initiative marks the chain’s first foray into cooking meals from scratch within its retail spaces.

New barbecue menu rolls out

The “Roadie’s Grub ‘N Go” menu features brisket, pulled pork and smoked chicken wings, alongside hush puppies and baked beans. Each item is prepared on‑site, allowing customers to request fresh portions rather than receive pre‑packaged servings. The selection was designed to echo traditional Southern flavors while fitting the quick‑service format of a convenience outlet.

Launch day was August 31 at a store in the Dayton area. The event attracted a noticeable crowd, with shoppers gathering outside to watch the smoker in action. The menu sits alongside existing items such as sandwiches, pizza and fried chicken, expanding the range without removing the staples.

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Seasonings and sauces come from Blues Hog Barbecue, a food and beverage company that supplies the flavor profile for the smoked dishes. According to Ryan Jones, food operations manager for the parent energy firm, the partnership ensures consistency across the new items. Their collaboration also includes regular quality checks to maintain the expected taste.

“We still wanted to keep the core things that make RoadDog RoadDog, but we added a smoker, so we kind of wanted to add another layer to everything that we already do,” Jones said. He explained that the added layer was intended to enhance the overall customer experience without straying from the brand’s familiar identity.

Customers lined up early.

Investment in kitchen equipment

The concept required a new kitchen built inside the store to house a large smoker capable of handling up to 240 pounds of meat per load. Installing the appliance also meant a front‑of‑house redesign, which the team described as giving the location “a whole new makeover.” Safety vents and temperature controls were integrated to meet local health regulations.

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He noted that some team members already had barbecue experience, giving the operation confidence that the new cooking method would be easy to manage. Ongoing training sessions were scheduled to bring all staff up to speed on the smoker’s operation.

From a broader perspective, the move reflects a growing trend among convenience retailers to use fresh foodservice as a traffic driver. By offering a sit‑down‑style barbecue option, a smaller chain can differentiate itself from quick‑service giants and attract diners looking for a quick, hot meal. This strategy aims to increase foot traffic during lunch and evening hours.

Ryan McDaniel, president of the energy company that owns the chain, stood outside the Dayton store during the launch. He said the concept could become a regular part of the system if customer response is positive. The executive also mentioned that the company will monitor sales data closely over the next few months.