TRENDS

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SCHWEID & SONS 2016

BURGER

TRENDS

REPORT


How do you create the Very Best Burger? We know it

all starts with high-quality beef and then from there,

the sky is the limit. Buns, condiments, veggies, sauces, sizes,

preparations, price and customer service all factor into what

makes a successful Burger menu and restaurant.

That is why year after year, we bring you our annual Burger

Trends Report. Meticulously compiled by gathering intel from

our valued customers across the country about their Burgers,

menus and marketing, it gives you unprecedented insight into

what’s trending and what is never going out of style (spoiler

alert: American cheese is still the king.)

Smoke the Burger Joint

This year, we’ve made it even more data-rich. New questions provide details about side items, restaurant

size and marketing; the report now not only tells you what is a classic, but also what’s on trend, while also

providing context in the overall business. In addition, it also sheds light on what social marketing channels

are working to help drive in customers and raise customer satisfaction.

Ultimately, this is intended to be a source of inspiration that paves the way for thoughtful creativity and

calculated experimentation. We want to help you stay ahead and on top of trends in the restaurant business,

give you that little edge over your competition, and separate you from the pack. Sure, you could trailblaze

and just try to figure things out, but we get it, for the busy and overwhelmed operator, that takes a lot of time

and can be financially risky.

Instead, we did all the work and gathered the intel so you can make informed creative choices. So, how will

you differentiate yourself in 2016?

2016 Burger Trends Report


What is the average

Burger patty size being

served in restaurants?

Photo Courtesy George Motz

50%

45%

40%

30%

20%

10%

13%

11% 11%

6% 4%

0%

8 oz. 5 oz. 7 oz. 4 oz. 6 oz. 3 oz.

Uncooked Weight

2016 Burger Trends Report


What type of bun is

used on your highest

selling Burger?

Beer Army Burger Company, NC

50%

45%

40%

30%

20%

10%

17%

14%

6% 4% 3%

0%

Brioche Plain

White

Potato

Rolls

Sesame Kaiser Ciabatta

2016 Burger Trends Report


What are the most

popular types of cheese

served on Burgers?

The Ainsworth, NYC

80%

71% 67%

60%

40%

20%

21%

8% 8%

4%

0%

American Cheddar Swiss Jack Blue Provolone

2016 Burger Trends Report


What are the most

popular sauces being

served on Burgers?

Smoke The Burger Joint, OH

50%

46%

40%

30%

20%

31%

27%

21%

13% 12%

10%

0%

Ketchup Mayo BBQ

Sauce

Signature

Sauce

Chipotle

Mayo/Aioli

Aioli

2016 Burger Trends Report


What are the most popular

vegetable toppings being

served on Burgers?

Photo Courtesy George Motz

50%

46% 45%

40%

30%

20%

23%

16% 15% 13% 11% 11%

6%

10%

0%

Tomato Lettuce Mushroom Avocado Pickles

White

Onion

Red

Onion

Jalapeño

Onion

Rings

2016 Burger Trends Report


What are the most popular

additional proteins being

served on Burgers?

Black Iron Burger, NYC

100% 95%

80%

60%

40%

20%

0%

17% 16%

Bacon Chili Pulled

Pork

6% 5% 3%

Egg

Canadian

Bacon

Ham

2016 Burger Trends Report


What is the average

price of Burgers on

restaurant menus?

Bad Daddy’s Burger Bar, NC

20%

10%

8% 6%

10% 9%

6%

18%

5%

14%

0%

$5–

5.99 6.99

$6–

$7–

7.99

$8–

8.99

$9–

9.99 10.99

$10–

$11–

11.99

$12–

12.99

2016 Burger Trends Report


What are the most popular

types of Burger patties?

Photo Courtesy George Motz

60%

62%

50%

40%

30%

27%

20%

10%

0%

7%

Pre-formed Hand Patty Smashed

2016 Burger Trends Report


What are the most popular

types of ground beef being

used to make Burgers?

Photo Courtesy George Motz

60%

60%

50%

40%

30%

20%

10%

31% 30%

23%

19%

14%

9% 7% 5%

0%

Chuck

Certified

Angus Beef ®

All-Natural

(No Antibiotics,

No Hormones)

Sirloin

Brisket Angus USDA Prime Certified

Humane

Grass-Fed

2016 Burger Trends Report


What temperature are

customers asking for their

Burger to be served at?

60%

50%

40%

52%

42%

30%

20%

10%

13%

6%

0%

Medium

Medium

Well

Medium

Rare

Well

2016 Burger Trends Report


Which ratings and

review sites do you

check regularly?

Photo Courtesy Jody Fellows

100%

80%

82%

60%

57%

40%

30%

20%

18% 13% 12% 10% 7%

0%

Yelp

Trip

Advisor

Google My

Business

Foursquare

Open

Table

Zomato/

UrbanSpoon

Facebook Zagat

2016 Burger Trends Report


How often do you reply

to ratings and reviews on

websites?

Photo Courtesy Jody Fellows

30%

33%

28%

27%

20%

10%

8%

4%

0%

Weekly Never Daily Monthly Quarterly

2016 Burger Trends Report


Which social networks

are you using to market

your business?

Joe’s Bar, NYC

100%

98%

80%

61% 58%

13% 12% 9% 9%

60%

40%

20%

0%

Facebook Instagram Twitter Pinterest Snapchat Foursquare/

Swarm

YouTube

2016 Burger Trends Report


Which dining segment best

describes your business?

Chops Grille, NY

40% 38%

30%

27%

20%

17%

10%

10% 8%

0%

Casual

Fast

Casual

Quick

Serve

Family

Dining

Fine

Dining

2016 Burger Trends Report


Do you offer side items

with your Burgers or

À la carte?

Bad Daddy’s Burger Bar, NC

60%

50%

40%

56%

44%

30%

20%

10%

0%

Side Items Come

With the Burger

Side Items Are

À La Carte

2016 Burger Trends Report


What are your most

popular Burger side items?

Rhinebeck Bagel, NY

100%

93%

80%

60%

40%

20%

0%

French

Fries

31% 28%

Onion

Rings

Sweet

Potato

Fries

13%

Salad

5% 5%

Curly

Fries

Chips

2016 Burger Trends Report


How many locations

does your business have

(same brand)?

60%

56%

50%

40%

30%

20%

10%

0%

14%

6% 4% 3% 5% 5% 5%

1 2 3 4 5 6-

10

10-

100 100-

500

2016 Burger Trends Report


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 here at

Schweid & Sons through David and his two sons Jamie and Brad, all

with a dedication to producing the best tasting, highest quality Burger.

Located in Carlstadt, New Jersey, our mission is to bring “The Very Best Burger” to customers by offering a range of

high quality ground beef blends and products. All our ground beef is inspected or certified before it enters our shop. We

have received a Safe Quality Food (SQF) Level 3 Certification, the highest level given by the World Standard for Safety

initiative. We use the same suppliers year-round to guarantee consistent quality and flavor with each Burger and ground

beef blend. There is no aged steak, no bench trimmings or any artificial coloring in any of our ground beef products.

We carry a full spectrum of Angus, Certified Angus Beef®, All-Natural, Wagyu, USDA Prime®, Hereford, Grassfed,

Choice and Custom Blends. A wide selection of pre-formed Burgers in different bulk shapes and sizes. The All Natural

blend comes from family farm-raised cattle and is Angus beef without any antibiotics, hormones or steroids; our Katana

(Wagyu) blend is a highly-marbled USDA Wagyu® beef with no added hormone or antibiotics; and the Grassfed Standard

is humanely handled grass-fed cattle which makes for a healthier Burger without skimping on the flavor. Additionally, our

award-winning Butcher’s Blend is made from a proprietary blend of chuck round and sirloin that creates that sought after

steak flavor in a juicy Burger.

We are proud to supply our high quality ground beef to Burger fanatics Nationwide for nearly 40 years and we thank you

for giving us the opportunity to continue serving you.

Jamie Schweid – President | David Schweid – Chairman | Brad Schweid – EVP

2016 Burger Trends Report


METHODOLOGY

The Schweid & Sons 2016 Burger Trends Report was compiled by surveying a

diverse mix of restaurants—from big chain operators to small, local, trend-setting

establishments—from coast to coast.

Recipients were invited for many questions to select more than one answer or write

in additional suggestions. Responses that received less than 3% selection were not

included in the report; all data was also rounded to the nearest whole number.

The data graphs in this report are meant to serve as a topline summary of the total

results. They are not a complete representation of all responses.

2016 Burger Trends Report


ONLINE

schweidandsons.com

facebook.com/schweidandsons

twitter.com/schweidandsons

instagram.com/schweidandsons

pinterest.com/schweidandsons

linkedin.com/company/burger-maker-inc-

CONTACT

For retail & supermarket business inquiries, contact Todd Krc

tkrc@schweidandsons.com

For food service business inquiries, contact Bill Schmitt

bschmitt@schweidandsons.com

For marketing and public relations business inquiries, contact Rev Ciancio

rciancio@schweidandsons.com

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