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Issue Date: Vol. 53, No. 8, August 2013, Posted On: 8/2/2013


New Technomic Report Examines Factors Driving High Burger Consumption


Technomic Press Release
TAGS: hamburger consumption, Technomic burger report, food service trends, burger-chain value, Darren Tristano, Burger Consumer Trend Report

PRESS RELEASE

Source: Technomic | Released July 25, 2013

CHICAGO, July 25, 2013 /PRNewswire/ -- Consumers are eating burgers more often than ever before, according to new research from Technomic. The overwhelming majority of consumers (95 percent) say they eat burgers at least once a month -- and cravings are driving this high consumption. Half of consumers (49 percent) cite cravings as one of the top reasons they purchased a burger on their most recent occasion. Additionally, year-over-year comparison data shows that the fast-casual "better burger" segment and customization formats are fueling the momentum of the burger category.

Burger-chain value menus are evolving from a sub-$1 pricing model to one that emphasizes high quality, variety and craveability for a low price. "The 'better burger' sector continues to thrive in the overall burger category and that shows no signs of stopping," says 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 burgers -- with quality ingredients and customer-chosen toppings or specialty preparations -- can really help deliver that as part of a solid value equation."

[View related media spotlighting burger trends: infographic and 'closer-look' presentation.]

To help foodservice executives understand the latest consumer behaviors, preferences and attitudes regarding burgers, Technomic has released a comprehensive update of its Burger Consumer Trend Report. Key findings include:

Burger consumption is up at fast-casual restaurants; 51 percent of consumers report eating fast-casual burgers at least once a month -- an increase from 43 percent in 2011.

Quality is key: 51 percent of consumers say it's highly important that the burgers they order are made from never-frozen beef -- an increase from 43 percent two years ago. More than half (55 percent) want menus to specify the type of beef used, up from 48 percent in 2011.

Nearly two-thirds of consumers say that build-your-own burger concepts are appealing, and 64 percent also say that the ability to customize burger toppings and condiments is important.

Data indicates that interest in special diets -- driven by younger consumers -- continues to grow, as more than a fifth of all consumers who eat burgers say that gluten-free (23 percent), vegan (23 percent) and vegetarian (22 percent -- up from 18 percent in 2011) burger options are important.

Technomic's Burger Consumer Trend Report provides comprehensive research on the latest menu and consumer trends for the burger category, organized into four major sections:

Menu Insights -- Technomic's exclusive MenuMonitor data is used to provide year-over-year analysis of menu development; subsegment analysis also breaks down leading breads, proteins, cheeses, toppings and condiments for burgers on LSR and FSR menus.

Consumer Insights -- an examination of consumption, attitudes and purchasing decisions for burgers based on findings from an exclusive survey of 1,500 consumers.

Competitive Insights -- explores consumer purchasing behavior and preferences for burgers at more than 20 leading limited-service and full-service chains.

Profiles -- appendices feature detailed concept and menu profiles for 15 burger-centric restaurant brands.

Technomic publishes a complete library of consumer trend reports. To learn more, please visit Technomic.com or contact one of the individuals listed below. For Technomic updates, please follow us on Twitter, LinkedIn or our blog.


Information contained on this page is provided by the company via press release distributed by the company, organization, agency or other "source." Vending Times Inc. and VendingTimes.com make no warranties or representations in connection therewith.

Topic: Foodservice News

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