Chapotraphouse

The small business BBQ places have been closing in my area of the south for a couple of years now, and as much as I'd like to ve-goon over people gaining more empathy for animals, the truth is that vegan restaurants are also closing down at about the same rate.

Most specialty restaurants of all varieties have upped their prices while lowering their quality. Combine that with being expected to tip 20% if you eat in, and a lot of people would rather learn how to cook the more expensive items themselves as long as they can get their hands on the ingredients. And when it comes to BBQ your local grocery store will usually have a corpse slaughterer ready to go with custom cuts for those that ask. Hell, even if you consider the BBQ needs special equipment, almost all corporate apartment rentals have tiny grills outside (to reduce fire hazards, not out of generosity lmao) and when they don't small free parks typically have a couple. As a former carnist myself I know that corpse cooks itself half the time. Ok that sounds weird, what I'm trying to say It's generally low skill beginner cooking as long as the cuts aren't too thick. Chopped flesh will basically just cook in its own fat once the heat is high enough. Sure, it won't be cooked as nicely as a standard BBQ place, but for the average person it'll be good enough, especially once they get some practice in.

I think the places that are going to stay open in the near future are going to serve food that's either high labor / annoying to make (sushi, high-end gourmet meals, deep fried foods, pastries ect) or uses very specialized / expensive equipment (like hot pot, waffles, ice cream made from scratch). Maybe you'll have a few that also use ingredients that you can't find anywhere else (for example, some carnists still go out of their way for gator tail restaurants here in FL), but I doubt they'll be the majority.

Oh and btw

spoiler

You can BBQ mushrooms too