Burger trendwatch

The NPD Group, a market research company, polled 2000 consumers to learn about burger eating in casual restaurants.

What they found is that people prefer bigger burgers and those topped with cheese. When it comes to rolls, burger fans seem to be open to baguettes and other non-traditional breads as well as the usual buns.

Trend-tracking firm FoodWatch partnered with NPD to share additional burger insights:

  • Ketchup is still the #1 condiment, but popular flavor partners include Ranch, bacon and barbecue
  • Emerging flavors include orange, ginger, garlic and parsley
  • Flavors gaining awareness are cilantro and Caesar

"New flavors and toppings are a great way to make a menu staple like hamburgers fresh and exciting," comments Michele Schmal, VP foodservice for the NPD Group. "As casual dining operators explore ways to grow, it's good to remember that Americans love to try new twists on old favorites."

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Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

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organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

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Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

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