Meat&Poultry - April 2012 - 48

Ground Beef

Five Guys Burgers and Fries has attracted a loyal following, which has been instrumental in its success. (Photo courtesy
of Five Guys Holdings, LLC)

Symon opened the first of his four restaurants in 2009. His timing was spot on. Burger consumption has spiked since 2009, with nearly half of today’s consumers saying they eat a burger at least once a week compared with 38 percent two years ago, according to a recent study by Technomic, a Chicago-based food and bev-

Burger nirvana
America’s love affair with hamburgers has bolstered foodservice segments, increased overall demand
BY LARRY AYLWARD
meatpoultry@sosland.com

erage industry research and consulting firm. One reason for the increase is the continued prominence of burgers on quick-service value menus, according to Technomic. But another big reason for the increase is the specialty burger craze that has spurred growth completely separate from pricing, which Symon has helped spear. These “better burgers” have gained a reputation for quality and are making an impact. “The better burger restaurants in the fast-casual segment have put the

urprisingly, celebrity chef Michael Symon, a James Beard

called B Spot in the Cleveland area. B Spot offers premium hamburgers made from a custom-blended grind supplied by North Bergen, NJ-based Pat LaFrieda Meat Purveyors. The 16 specialty burgers on the menu, in-

burger top-of-mind for consumers, and even the quick-service chains have begun to respond and focus portions of their menus specifically on quality perceptions,” says Sara Monnette, Technomic’s director of consumer research. Symon isn’t surprised that more people are eating burgers. “The burger is one of the true American classics and is at the heart of American cuisine,” he says. Dave Zino, executive chef for the National Cattlemen’s Beef Association, also says the increase isn’t unexpected. “The burger is iconic,” he adds. “It’s part of our fabric.” The folks at Lorton, Va.-based Five Guys Burgers and Fries are certainly not surprised. While Five Guys doesn’t offer burgers topped with fried eggs

Foundation award-winning chef, a graduate of the Culinary Institute of America who also earned the title of “Iron Chef” in 2007, says he’d rather have a hamburger than a steak anytime. “I love hamburgers,” says Symon, who appears
Symon

on the Food Network regularly. “I love the juices running down my arm. There’s just something incredibly satisfying about eating a burger.” Symon adores hamburgers so much that he opened a chain of ham-

“The burger is one of the true American classics and is at the heart of American cuisine.”
cluding the Symon Says burger (with bologna, coleslaw, sauce and American cheese) and the Kojak (burger with gyro meat, tzatziki sauce, lettuce, tomato, onion and feta cheese), aren’t cheap – they cost $6 to $9 – but they’re selling well.

Zino

burger-themed restaurants

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Meat&Poultry - April 2012

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