Published October 1, 2015
Burgers are consistently one of the most popular items on American menus, and every restaurant operator in the country is on the hunt for burger trends that will put them ahead of the competition. Two studies came out recently that attempt to figure out what exactly the American public wants out of their burgers. Unfortunately, the studies disagree on what is popular in the burger world today. The study commissioned by Jamie Schweid of the beef supplier Schweid & Sons said that fancy Wagyu beef made up only 1 percent of the burger market, while Food Genius’ Menu Trends study said that Wagyu was found on 13 percent of burger menus.
What are food purveyors supposed to do with this information? Are American burger preferences just impossible to quantify?The real difference between the studies may actually be a matter of incompatible study design. The Schweid study looked at sales, while the Food Genius one looked at menu availability. Ultimately, there may be no magic bullet ingredient that will set one operator’s burger ahead of the competition. The studies show that Americans’ taste in burgers is diverse enough to reward innovation and thinking outside the box.
Read the full article here: Restaurants Look to Keep Up with Burger Trends
Link: http://www.fsrmagazine.com/food-beverage/restaurants-look-keep-burger-trends
What’s on the Beef? Studies Try to Find What America Eats with its Burgers
Burgers are consistently one of the most popular items on American menus, and every restaurant operator in the country is on the hunt for burger trends that will put them ahead of the competition. Two studies came out recently that attempt to figure out what exactly the American public wants out of their burgers. Unfortunately, the studies disagree on what is popular in the burger world today. The study commissioned by Jamie Schweid of the beef supplier Schweid & Sons said that fancy Wagyu beef made up only 1 percent of the burger market, while Food Genius’ Menu Trends study said that Wagyu was found on 13 percent of burger menus.
What are food purveyors supposed to do with this information? Are American burger preferences just impossible to quantify?The real difference between the studies may actually be a matter of incompatible study design. The Schweid study looked at sales, while the Food Genius one looked at menu availability. Ultimately, there may be no magic bullet ingredient that will set one operator’s burger ahead of the competition. The studies show that Americans’ taste in burgers is diverse enough to reward innovation and thinking outside the box.
Read the full article here: Restaurants Look to Keep Up with Burger Trends
Link: http://www.fsrmagazine.com/food-beverage/restaurants-look-keep-burger-trends
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