Burger consumption is up considerably since 2009. Nearly half of today’s consumers eat a burger at least once a week compared with 38 percent two years ago. The value menu is certainly a big part of this increase in burger consumption. The better burger restaurants in the fast casual segment have put the burger top-of-mind for consumers, and even the quick-service chains have begun to respond and focus portions of their menus specifically on quality perceptions.
The importance of health attributes such as all-natural, hormone-free, steroid-free and antibiotic-free has grown since 2009. Half of consumers now say it is important to them that the meat used to make their burger is steroid-free. The specialty burger craze has driven growth in a way that is almost defiantly separate from pricing.
Source: meatingplace, 7/7/11