Burgers boast timeless appeal, but standing out in a crowded category isn't easy anymore. Here are 50 burgers that get noticed.
This article first appeared in the 1 March 2008 issue of Restaurants & Institutions (R&I).
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By Allison Perlik, Senior Editor
Burgers are a true American icon, and the public's cravings for the juicy, beefy sandwiches are far from sated. An overwhelming majority of consumers, 85%, eat burgers once a month or more, and a stunning 44% eat burgers at least once a week, according to recent research from Chicago-based Technomic Inc.
Nearly all of foodservice shares consumers' affection: Burgers are on 62% of commercial operations' and 90% of noncommercial operations' menus, according to R&I's 2007 Menu Census, and hamburgers and cheeseburgers are among the top 10 sandwiches operators say are rising in sales.
Two things are certain: Consumers never tire of being offered new variations on their favorite food, and operators aren't close to running out of ideas.
Have a look at how the following 50 operations from across the foodservice industry and the menu-price spectrum craft burgers that inspire not only adoration but also repeat business