Burger Trends for 2018
By Schiff's Food Service
It’s officially summertime and that means burgers! From the classic beef burger, to chicken and turkey burgers, to the trending veggie and plant-based burgers, Americans can’t get enough of this favorite. We are going to explore some information about burger trends in 2018 according to the Schweid & Son Burger Trend Report to help you create and sell better burgers.
The most popular types of burgers are made of chuck, with the most popular size being eight ounces. Most people are asking for their burgers to be cooked to Medium. With no surprise, lettuce and tomato remain king and queen of toppings. It’s important to note the new comers on the scene: avocados and mushrooms tied for third place as most popular toppings. Though many restaurants have taken to offering new and unique cheeses, American, closely followed by cheddar, remain the favorites. Ketchup is the most popular condiment by far, with mayo coming in second. Left in the balance is a variety of different condiments ranging from BBQ sauce, to yellow mustard, to bacon jam. The brioche bun was overwhelmingly the most popular. The most popular protein topping was bacon, but the emerging trend of the egg-topped burger came in second place. If the customer isn’t asking for a beef burger, what are they asking for? The study showed that the number one alternative burger type was veggie.
When advertising burgers, certain buzzwords come to mind. The most popular ones were: fresh, certified Angus beef, Angus, all natural, and USDA prime. With all of the options out there for burgers, you may be wondering if it’s worth it to let customers build their own. The majority of restaurants said they were open to customization. The most popular price point on a burger is $10.
It seems as though the classics are still favorites among burger lovers. However, consumers crave the ability to customize. It’s also important in the current market to offer alternatives for non-meat eaters, or those who simply want to skip the beef! Hopefully the information shared will help you to market a more profitable burger menu this summer.
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