Booming Burger Business

In foodservice, the burger is king: the number of restaurants, from quick service to fine dining, that offer hamburgers on their menus has increased by 7% vs. two years ago, according to market research firms The NPD Group, Port Washington, NY, and Datassential,  Los Angeles. The companies report that, in 2007, hamburgers made up 14% of all restaurant orders, or 8.5 billion burgers.

With the downturn in the economy and less consumers opting to eat out, it’s not surprising these more-economical selections are popular. However, restaurants are offering more than plain ground beef on a bun. In addition to the classic toppings of lettuce, tomato and onion, the restaurants are increasingly offering portobello mushrooms, peppers, and spinach. While Cheddar is still preferred, pepper Jack, Parmesan and Tillamook are enjoyng increased popularity―restaurants with pepper Jack burgers on the menu grew by 25% between 2006 and 2007. In addition chipotle grew by 55% and aioli by 33%. Buns have transitioned from soft, squishy white bread to more distinctive breads, like brioche, ciabatta and multigrain.

The hamburger patty is also evolving. Angus beef burgers have experienced double digit growth over the past two years, and high-end, well-marbled Kobe burgers are becoming more common in casual and fine-dining restaurants. Non-beef patties, including soy, salmon and chicken, are also growing in popularity, according to the report.“Restaurant operators are customizing burgers to reflect their cuisine and concept,” says Jack Li, relevance strategist, Datassential. “Burger innovation enables restaurants to differentiate themselves and cater to the unique tastes of their customers.”