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.)
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.
2. 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.)
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?
Smoke the Burger Joint
2016 Burger Trends Report
20. 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
21. 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