Burger Consumption Reaches New High

CHICAGOToday, consumers are eating burgers more often than ever before with 95% of consumers saying they eat burgers at least once a month, according to recent report from Technomic.

The company's "Burger Consumer Trend Report" found that cravings are driving the increase consumption of burgers as half of consumers, 49%, cite cravings as one of the top reasons they purchased a burger on their most recent occasion. Also, year-over-year comparison data shows that the fast-casual "better burger" segment as well as customization formats are fueling growth in the burger category.

Burger-chain value menus are evolving, emphasizing high quality, variety and craveability offered at a low price. "The 'better burger' sector continues to thrive in the overall burger category and that shows no signs of stopping," said Darren Tristano, executive vice president of Technomic, Inc. "As the burger category evolves, consumer demands are changing. Consumers expect 'something extra' when dining out and better burgerswith quality ingredients and customer-chosen toppings or specialty preparationscan really help deliver that as part of a solid value equation."

Several key findings of the report can help foodservice executives understand the latest consumer behaviors, preferences and attitudes regarding burgers. Burger consumption at fast-casual restaurants is up with 51% of consumers reporting to eat fast-causal burgers at leas once a monthan increase from 43% in 2011. Findings show that quality is key when it comes to burgers. Fifty-one percent of consumers cited that it's highly important that their burgers are made from never-frozen beef, which is up from 43% two years ago. Also, 55% of consumers seek menus that specify the type of beef used, which is an increase from 48% in 2011. Further, nearly two-thirds of consumers think build-your-own burger concepts are appealing and 64% say they feel that the ability to customize burger toppings and condiments is important. Data also revealed that interest in special diets, driven by young consumers, is continuing to grow. More than a fifth of all consumers who eat burgers citing that gluten-free (23%), vegan (23%) and vegetarian (22%up from 18% in 2011) burger options are important.