CHICAGO -- With the majority of consumers eating burgers at least weekly (57%), the popular entrée remains a staple of the American diet, despite rising beef prices and negative health perceptions. A new Technomic report outlines key areas of opportunity relating to innovation.
“Utilizing value beef cuts and incorporating nonbeef proteins can help lower costs and broaden the range of needstates burgers can satisfy,” said Sara Monnette, Technomic vice president. “Specialty ingredients like pretzel buns can enhance the value perception, and unique toppings and sauces, stuffed patties and premium sides can add to craveability and brand differentiation.”
The Burger Consumer Trend Report also reveals:
- On a weekly basis, 39% of consumers purchase burgers from fast-food restaurants and 39% make them at home.
- 61% of consumers say it’s important to be able to customize the toppings/condiments.
- 43% prioritize build-your-own burgers.
- At limited-service restaurants, chicken tops the list of fastest-growing burgers since 2013 with a 23% increase in menu-item incidence. Build-your-own burgers win out at full-service restaurants, growing by 28%.
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