FSR November 2022

TRENDING ON THE MENU // Beef Burgers

MENU ADOPTION CYCLE: BEEF BURGERS INCEPTION Trends start here. Found in mostly fine dining and ethnic independents, inception-stage trends exemplify originality in flavor, preparation, and presentation. BRISKET Considered the National Dish of Texas, brisket (a cut of beef or occasionally veal) is increasingly featured as a burger variety with top-menued toppings including cheese, onions, and barbecue flavor. CONSUMERS: Know It Have Tried It 89% 74% MENU EXAMPLE: Chipotle Beef Brisket Burger: Beef brisket, cheddar cheese, grilled onions, chipotle barbecue sauce. Kloby’s Smokehouse // LAUREL, MARYLAND

WAGYU BEEF A Japanese cattle breed that results in highly marbled beef, Wagyu is increasingly featured on burger menus as a premium protein. CONSUMERS: Know It Have Tried It 50% 24% MENU EXAMPLE: Brunch Burger: Wagyu beef, bacon jam, smoked blue cheese, butter lettuce, fried leeks. Drop Kick Cocktail Bar & Kitchen // AUSTIN, TEXAS

BACON BURGER

1. Wagyu

2. Chorizo

ADOPTION Found at fast-casual and casual indepen dent restaurants, adoption-stage trends grow their base via lower price points and simpler prep methods. Still differentiated, these trends often feature premium and generally authentic ingredients.

1. Short Rib

2. Brisket 3. Pork Belly

BRISKET BURGER

PROLIFERATION Proliferation-stage trends show up at casual and quick-service restaurants. They are adjusted for mainstream appeal. Often combined with popu lar applications (burgers, pastas, etc.), these trends have become familiar to many.

1. Buffalo

2. Ham 3. Plant-Based Patty

4. UBIQUITY Ubiquity-stage trends are found every where—these trends have reached maturity and can be found across all sectors of the food industry. Though often diluted by this point, their inception-stage roots are still recognizable.

1. Bacon

2. Angus

ADOBE STOCK (2)

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FSRMAGAZINE .COM

NOVEMBER 2022