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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Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

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