Spring 2015 Burger Trends Report Reveals Top Trends
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Schweid & Sons recently surveyed some of the most Burger-centric restaurants' owners and chefs about their Burger buying decisions, menu ideations, and customer preferences. After collecting the information, we turned that into our own comprehensive report that shows what is hot in the Burger world and we want to share it with you.
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Spring 2015 Burger Trends Report Reveals Top Trends
- 2. Some things may never change in the Burger business: The classic Hamburger will always be made with 80/20 ground chuck, covered in American cheese and served on a squishy bun. It’s also likely that no matter how many options are on your restaurant’s Burger menu, the simple Cheeseburger will always be the most popular one. That’s good to appeal to 80 percent of the potential customers out there — but what about the other 20 percent? What about those food fanatics who are looking for the latest, greatest and craziest Burger builds? What about those hot trend seekers and tastemakers? How do you create a Burger menu that appeals to them? That’s where we can help you. We asked you and the rest of our customers a series of questions about your Burger business. We took your answers and turned them into a data-rich report that shows the most popular and upcoming trends based on the most Burger centric restaurants in the business. Check out the results — is your restaurant on trend? Spring 2015 Burger Trends Report
- 3. What is the average Burger patty size being served in restaurants? uhjpl[ 0% 8 oz. 7 oz. 4 oz. 5 oz. 6 oz. 10 oz. 10% 20% 30% 40% 36% 14% 13% 9% 9% 4% Uncooked Weight Spring 2015 Burger Trends Report
- 4. What type of bun is used on your highest selling burger? uhjpl[ 0% Brioche Plain White Potato Rolls Sesame Wheat Pretzel 10% 20% 30% 40% 38% 19% 10% 9% 3% 3% Spring 2015 Burger Trends Report
- 5. What are the most popular cheeses being served on Burgers? uhjpl[ 0% American Cheddar Swiss Bleu Jack Gouda 20% 40% 60% 80% 75% 62% 23% 12% 7% 5% Spring 2015 Burger Trends Report
- 6. What are the most popular sauces being served on Burgers? uhjpl[ 0% Ketchup Mayo BBQ Sauce Aioli Signature Sauce Yellow Mustard Bacon Jam 10% 20% 30% 40% 50% 51% 37% 22% 28% 15% 10% 6% ©GeorgeMotz/hamburgeramerica.com Spring 2015 Burger Trends Report
- 7. What are the most popular vegetable toppings being served on Burgers? uhjpl[ 0% Tomato Lettuce Avocado Mushroom Pickle Red Onion Jalapeno White Onion 20% 10% 30% 40% 50% 60% 61% 55% 19% 15% 13% 12% 11% 10% Spring 2015 Burger Trends Report
- 8. What are the most popular additional proteins being served on Burgers? 0% Bacon Chili Pulled Pork Canadian Bacon Ham 20% 40% 60% 80% 100% 97% 14% 12% 6% 5% uhjpl[ Spring 2015 Burger Trends Report
- 9. What is the average price of Burgers on restaurant menus? uhjpl[ 8% 8% 3% 9% 13% 14% 16% 6% 4% 7% 0% 20% 10% $4– 4.99 $5– 5.99 $6– 6.99 $7– 7.99 $8– 8.99 $9– 9.99 $10– 10.99 $11– 11.99 $12– 12.99 $13– 13.99 Spring 2015 Burger Trends Report
- 10. What are the most popular types of Burger patties? uhjpl[ Pre-formed Hand Patty Smashed 61% 28% 6% 0% 20% 10% 30% 40% 50% 60% Spring 2015 Burger Trends Report
- 11. What are the most popular types of ground beef being used to make Burgers? 17% 14% 11% 7% 7% 1% 11% Angus Certified Angus Beef® All Natural Grass Fed USDA Prime Wagyu 0% 20% 10% Spring 2015 Burger Trends Report
- 12. What are the most popular cuts of beef being used to grind Burgers? 57% 25% 19% 4%7% 2% 1% Chuck Sirloin Brisket Steak Tail Porterhouse Hanger 0% 20% 10% 30% 40% 50% 60% Round Spring 2015 Burger Trends Report
- 13. What temperature are customers asking for their Burger to be served at? 57% 30% 8% 6% Medium Medium Well Medium Rare Well 0% 20% 10% 30% 40% 50% 60% ©GeorgeMotz/hamburgeramerica.com Spring 2015 Burger Trends Report
- 14. Schweid & Sons is a family-owned fourth generation ground beef purveyor, supplying restaurants, grocers and special events across the nation. In the late 1800s, Harry Schweid began selling quality meats to butchers and restaurants in New York City’s Lower East Side. By the 1930s, his son Sam Schweid continued in his father’s footsteps and established a successful meat shop in Harlem. In 1978, Sam’s son David Schweid took his family’s long withstanding heritage in the meat purveyor industry and founded Schweid & Sons, a company that would focus on one product —ground beef. Today, that same passion, commitment and work ethic is carried on through David and his two sons Jamie and Brad, all with a dedication to producing the best tasting, highest quality Burger. Located in Carlstadt, NJ, Schweid & Sons’ mission is to bring “The Very Best Burger” to consumers by offering a range of high quality ground beef blends and products including Certified Angus Beef® , custom blends, USDA Prime® , All Natural, Wagyu, among others. Spring 2015 Burger Trends Report
- 15. Thank you For retail & supermarket business inquiries contact Jamie Schweid jschweid@schweidandsons.com For food service business inquiries contact Bill Schmitt bschmitt@schweidandsons.com For marketing and public relation business inquiries contact Rev Ciancio rciancio@schweidandsons.com Spring 2015 Burger Trends Report