BUILD A BETTER BURGER.

nina | June 26th, 2012 - 9:00 am

CONSUMERS ARE EATING MORE BURGERS.

Are you driving repeat visits?
What’s the right burger for your customers? While research points us toward globally inspired, bolder burgers, it also tells us that many consumers still prefer for the traditional build. And whether they’re going with familiar or adventurous burger builds, consumers are eating more of them. Indeed, Technomic’s 2011 U.S. Burger Consumer Trend Report tells us that burger consumption is up dramatically since 2009: nearly half of today’s consumers (48%), compared to just 38% of those polled two years ago, say they eat a burger once a week or more often. Interestingly, burger consumption at home has increased only slightly since 2009, demonstrating that foodservice is driving the overall increase in burger consumption.

Differentiating your burger menu from the competition is perhaps the greatest challenge. According to Technomic’s report, consumers are willing to pay more for a specialty burger, especially a premium burger, than they are for a standard burger, regardless of restaurant segment. The specialty burger craze has driven growth in a way that is almost defiantly separate from pricing.

THE MEAT.  For the best for the best burgers choose meat from the shoulder, or chuck, area of the animal. For a juicy burger, look for a fat content between 15 and 20%. Adding kosher salt and cracked pepper. Cook from a cold (or even frozen) state over a clean, very hot, well-seasoned grill or broiler.  ENJOY!


Source:  kraftfoodservice.com/6.6.2012

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