Burgermania II: 50 Ways to Thrill Burger Lovers – US Food Trends
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).
R&I is the USA's leading source of food and business-trend information and exclusive research on operators and restaurant patrons. Editorial coverage spans the entire foodservice industry, including chains, independent restaurants, hotels and institutions. To find out more about R&I, visit its website here >>
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
BURGERS 1-10: Menu Prices $2.85 to $5.75 >>
BURGERS 11-20:Menu Prices $5.95 to $8 >>
BURGERS 21-30: Menu Prices $8.95 to $12 >>
