Master the Art of Burgers Trends Report

UP YOUR MENU

Why Beef Burgers?

Well, the numbers just stack up…

ARE THE most popular dinner dish both out of home and in home1 2nd most ordered item on Deliveroo’s 100 most popular dishes2

At Big Al’s we’re big on burgers and big on providing you with the tools to master the art of the burger yourself!

Studies show that more than 2.5 Billion burgers are consumed per year between Ireland & Britain1, and 1 in 5 Irish consumers claim that they’d choose a burger for their last meal.2 With 3.6 fast-food burger outlets per 100,00 people in the UK (vs only 2.5 chicken shops per 100,000 people3) as well as the humble hamburger being a staple on even the most gourmet of pubs, it’s no wonder why it’s the collective favourite!

What’s the beef?

The pandemic may seem like a lifetime ago, but the truth is that the out-of-home food landscape is only just returning to pre-pandemic levels with out-of-home occasions on the rise, most notably with the overall revenue for fast-food outlets rising by 4.2% in 2023 and both pubs and restaurants seeing a 1.3% rise.4

WHAT’S A FOOD TREND AND HOW DO YOU TAP INTO IT?

But what is it that makes the burger such a mainstay of grab-n-go lunches, cosy-night-in takeaways and date nights out? It could be the comforting combo of savoury beef, gooey cheese and fluffy bread, or it could be endless options when it comes to customising the perfect burger build. Whether consumers are actively seeking out the latest trendy burger or sticking with their regular order, burgers are an efficient profit generator for all operators.

Sources: 1. https://www.independent.co.uk/news/british-meateaters-eat-2-5-billion-beef-burgers-b1946149.html • 2. https://www.checkout.ie/a-brands/research-shows-42-ofirish-people-regularly-eat-burgers-at-home-75699#:~:text=Other%20insights%20into%20burger%20consumption,burger%20as%20their%20last%20meal. • 3.

co.uk/research/exclusive/chart-week-burger-and-chicken-chain-outlet-numbers-in-uk

Burgers are No.1!… and we can prove it!

Recent studies on out of home eating occasions have shown that burgers remain, globally, the top cuisine for QSR as well as the number 1 main dish ordered5 – and it doesn’t look like that’s about to change any time soon.

With this classic dish unlikely to leave the food scene, burgers are ever-evolving with chefs taking this essential dish to new gastronomic heights.

In 2023, the unassuming burger saw a 25% increase in consumption6 and appeared in 74,425 European outlets!7

Food trends refer to the changes and shifts in consumer preferences, behaviours, and consumption patterns related to food and beverages. These trends can encompass a wide range of factors, including ingredients, flavours, cooking techniques, dining habits and nutritional considerations. Some trends prove to be long-lasting, with 2-3 years being average but some lasting as long as 10 years. These trends have a profound impact on the culinary industry, transforming the way restaurants, cafes and food businesses operate.

Consumers associate new and on-trend food dishes with an elevated experience, so to stay ahead you need to be aware of the latest trends and understand how to implement them on your menus.

COMPETITION IS HIGH – HOW CAN YOU STAND OUT?

Ok, so burgers are a global firm favourite amongst diners and they’re on almost every menu, but how can you stand out?

In this report, we’ll share some of the key trends identified from our global insight partners as well as our tips to truly become the ultimate Burger Master with Big Al’s.

in the Report?

Leading on from our first trend of Global Fusion, come the tongue-tantalising combinations of contrasting flavours.

Simple flavour mash-ups are nothing new, sweet and sour in Chinese cuisine or even just mixing sweet and salty popcorn at the cinema. However things are being taken to new taste-bud-tingling heights by balancing sweet, salt, heat & savoury in varying degrees.

Four of the biggest flavour trends to come out of the woodwork are familiar, but the names may not be!

Playing with these combinations is about creating new and unexpected sensory food experiences for your diners, creating a sense of complexity, intrigue and exhilaration.

There is a fine line between surprising expectation with flavour combos and missing the mark completely – the goal is still to create an enjoyable experience.

Offer tantalising and exciting taste experiences with a dash of theatrics for your customers.

Swalty: Sweet & Salty – Brown Butter Miso Toffee

Swicy: Sweet & Spicy – Fermented Habanero Honey

Swalcy: Sweet, Salty & Spicy – Korean Gochujang Caramel

Swavoury: Sweet & Savoury – Doughnuts as Burger Bun

There’s a reason why it works!

Each tiny taste bud contains thousands of taste receptors for each of the five tastes (sweet, salty, sour, bitter and umami); however, recent studies have discovered that there is a specific receptor on the sweet cells called SGLT1 (catchy!), which only activates in the presence of salt.2

Who’s Doing it Well?

Smokestak, London

Brisket burger with brisket dripping, barbecue sauce and pickled red chillies

Chick

‘N’

Sours

Fried chicken tenders, covered in seaweed crack and hot honey, sandwiched in a hot cross bun that has been doused in chilli butter

Crispy chicken breast coated in a spicy and sweet Gochujang glaze, sprinkled with sesame seeds and topped with white kimchi slaw,

Shake shack

A ‘food hug’ utilises the power of memory through evocative storytelling. It transcends cultures and continents and can make people who are far away feel right back at home. It’s food to make you smile.

Smells are directly linked to the memory centre of the brain and food can bring people back to happy memories – Think Sunday roasts with family or the instant comfort that comes from smelling a fried breakfast.

What’s better than one comforting food hug? Why, two of course! Cheeseburger quesadillas, carbonara ramen and pizza pot pie to name just a few!

Offering even one or two of these comfort-inducing dishes with a touch of elevation makes for more interesting food for locals and visitors alike.

Baked Alaska has seen

NOSTALGIA

EVERYTHING OLD… IS NEW!

Just as cargo pants, dungarees and puffer jackets are making their way back into fashion from the 90s, unabashedly retro dishes from the 50’s through to the 80s are also back in vogue – prawn cocktail, vol-au-vents… The current Smashburger craze is simply a throwback to 1950s American diner fare. Whether it’s the romance of bygone eras or the nostalgia of dishes which evoke childhood memories, never forget the emotional impact that food can have! Nostalgia is a powerful driving force for consumers.

Reviving and modernising kitsch and corny dishes from the past is a great way to have fun with food whilst creating immediate interest with the idea of retro bringing a novelty factor spanning all generations, although for many Gen Z consumers, they may be experiencing dishes for the first time.

Of course, nostalgia will mean different things depending on culture. What is nostalgic to someone in Ireland or the UK will be very different to someone from South East Asia – yet these more exotic nostalgic dishes are still making their way on to the food scene with more chefs bringing their own heritage to their menus.

Combined with additional consumer drivers to discover ‘new’, there is a huge potential for ‘newstalgia’.

More humble ingredients and cuts are also becoming more fashionable, as they conjure ideas of rural cooking and work well with the increasing consumer demand for traceability vOverall, retro food is often characterised by its simplicity, affordability and use of basic ingredients.4

Hot Rod Diner, London

French toast, PB & J burgers, classic shakes and floats Burger Daddy Beef, smoked brisket, mac and cheese, Cherry Cola BBQ, lettuce, onion

Your turn…

PB & JJ - Double patty, American cheese, chunky peanut butter, bacon jam + smoked chilli jello

Bring a taste of weekend brunches to your burgers with eggy bread replacing the bun.

Call back to posh dinners of the past by topping your stack with asparagus and hollandaise sauce for a glamorous gourmet option.

Discover more tips and advice on how you can become the

ultimate burger master

With all of these trends hitting our menus, it’s clear that there is a huge potential for chefs and operators to get creative when it comes to producing new and innovative burger builds.

You provide the innovative dish ideas and Big Al’s provides the high-quality ingredients, but what then?

Perfect our 3 pillars to become the ultimate Burger Master.

• Consider the optimal height or are you going for novelty impact?

• Get creative with the toppers

• Mix it up with alternative patties

• Get saucy – it’s not all about ketchup and mayo

• Don’t neglect the bun – try different breads or no dough at all! everything is visible.

• Think about ‘the grid’ – is it scroll-stoppingly good?

• Use side dishes and customisation as handy up-sell moments

• LTOs are a great way to drive sales and add variety to offer something new to the menu

Meet our culinary team and download their ebook of innovative recipe ideas

Think Big on Taste. Think Big on Profit. Think Big on QUALITY

We’re dedicated to bringing you good food, real experience, expertly delivered – which is also exactly what we know you want to provide your customers with!

Traceability and transparency are rapidly growing in importance for consumers and are becoming a key driver in purchasing decision-making with 75% of 18 to 24 year olds using social media specifically to find out if a Hospitality and Food Service business is acting responsibly.1

69% of consumers said they were led by quality when choosing to eat out2

The story your business tells is more than just your menu, it’s how you signpost ingredients and what messages you want your customers to take away.

Master the Art of Burgers with Big Al’s

See our full range below:

and

visit: www.KepakFoodservice.com