October 29th, 2018

3 Burger Chains on the Rise

Posted in Consumer Trends, Food Trends, Restaurants

These burger chains are smashing competition

Who says there are already enough burger chains out there?

According to FSR Magazine, there are at least 3 burger chains out there defying the dreary odds of success facing many brick and mortar restaurants today. In fact, they are thriving and poised for growth for years to come.

Burger Chains

1. Umami Burger

With 22 current units and another 40 planned for 2019, Umami Burger is positioned for long-term success. One move it’s making to ensure this continued growth is by capitalizing on global markets, like Japan.

With plans to extend to Mexico, UAE, and Qatar (the second and third of these being locations of major U.S. military bases), Umami Burger plans to deeply entrench its global presence.

Another factor playing into their prosperity is the exclusive partnership they have with Impossible Foods, maker of the ever popular Impossible Burger. This impossibly craveable vegetable-based burger patty has become extremely popular with vegetarians and carnivores alike. And with backing from restaurant and nightlife group sbe, well known for their work with Chef Jose Andres’ Bazaar, the sky seems to be the limit.

Trends in Burger Chains

2. Bad Daddy’s Burger Bar

The name says it all. Bad Daddy’s Burger Bar is proving to its competitors that it’s a force to be reckoned with.

BD’s turned heads when it recorded 13 consecutive quarters of positive same-store sales, which would have, realistically, gone for 14 if it weren’t for the detrimental effects of Hurricane Florence. Multiple locations were forced to close for 7 days due to the storm, but even with this catastrophe, BD’s still managed to decline only 0.7%.

With 33 current units and another 10 planned for 2019, BD’s remains firmly entrenched in the thick of their success with no signs of stopping. With newly minted locations in Georgia and South Carolina, Bad Daddy’s is building the makings of a permanent fixture in the burger market.

2019 Best Burger Chains

3. Bareburger

Bareburger is working to change the standard of what we expect from a burger restaurant. With a focus on sustainable farming practices and a menu comprised of over 1/3 vegetarian options, Bareburger is raising the bar of green practices.

These services have not gone unnoticed. The chain currently hosts 40 domestic locations, with 10 more on the horizon for 2019, plus restaurants in UAE, Tokyo, and Germany.

Bareburger has also diversified by making delivery service a major focus of it’s business model, with certain locations (aptly named “Bare Bones”) operating as delivery only models. It’s innovations like these that ensure Bareburger will remain relevant as it plans to launch another 10 stores in 2019.

That’s it for this week’s installment. Be sure to drop a comment below and let us know what unique/craveable things are happening in burger chains near you.

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October 15th, 2018

BBQ Sauce Trends in 2018

Posted in Food Trends, Restaurants, Trends

2018 Shows Growth in BBQ Sauce Categories

BBQ is a staple of all cultures, in lots of different ways.

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We’re all familiar with the BBQ styles of the South, like Memphis, Texas, and Kansas City, which are ubiquitous with the American style of barbecue. But now, we’re also seeing regions like Florida and California get noticed for their particular style.

Outside of the U.S., Asia has a long history of cooking using the barbecue method, and the word barbecue itself stems from the Taino term, barbacoa. And let’s not forget about the unique BBQ styles of the Native Americans and the Maori of New Zealand, who bury their food on beds of hot stones, covered with wet tarps and earth. This allows for a low and slow cooking style, complete with plenty of smoke.

Today we’re going to investigate the up and coming flavor trends in BBQ sauces in the U.S. Whether you like to slather on the sauce while cooking, dip after the food is done, or go Korean style with fermented sweet and spicy sauces, we’ve got you covered.

2018 BBQ Sauce Trends

Spicy

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Photo courtesy of JessicaGavin.com

It’s no surprise, even in the world of BBQ, consumers are looking for sauces that bring the heat. According to Restaurant Business Magazine, year over year growth of jalapeno-based BBQ sauces is averaging a 16.7% increase.

Chipotle BBQ has increased 79% on menus since 4th quarter of 2017 according to Provisioner Online. According to Diane Kelter, Mintel International’s food-service analyst, “Complex flavor combinations that provide a sweet heat combo, or a smoky sweet combo, will continue to drive more innovation in the category.”

Mustard

The secret is out, mustard-based BBQ sauces are really good. Carolina Gold BBQ Sauce, a mustard and vinegar sauce with plenty of brown sugar, has paved the way for broad-based introduction.

KFC rolled out their “Georgia Gold” sauce in 2017 with great reception. This take on Carolina Gold style riffs heavier on the sweet side, using honey over brown sugar, therefore making it more palatable to a larger demographic.

Trader Joe’s and French’s were quick to jump on the trend, creating their own branded mustard-based BBQ sauces. The next step will be seeing spicy variations of mustard sauces, which have started popping up in small restaurants and food parks, but not yet in the mainstream chains.

Korean BBQ

It just wouldn’t be a 2018 trend analysis if we didn’t talk about the Asian influence.

Hot Sauce

If it seems like you’re seeing Asian food everywhere, it’s probably because you are. The deep, rich flavors and complex aromatics of Asian cuisine drive taste buds wild and leave insatiable cravings for more.

In BBQ, gochujang has proliferated quite well. The salty, spicy, umami rich profile of this fermented bean paste is a perfect addition to the sweet/smoky bases of most BBQ sauces. Many restaurants, like Chi’Lantro out of Austin, TX, hide gochujang in their generically named sauces (i.e. Gangnam, Korean BBQ, Spicy Asian), making it more approachable for less exposed palates.

According to the NPD Group, the amount of Korean BBQ sauce shipped to U.S. independent chains and micro chains grew by 120% in 2017. I don’t expect to see that slow down anytime soon. If you don’t believe me, go try some. It’s delicious.

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That’s it for this week’s blog. Keep an eye out for new BBQ trends as they emerge share with us what you find.

Cheers!

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October 1st, 2018

2018 Chicken Wing Trends

Posted in Consumer Trends, Trends

What’s Trending in Flavor and Texture

Chicken wings are a ubiquitous fan favorite among Americans. Whether as an appetizer, a meal all itself, or, as the focus an event or celebration, chicken wings have not lost their popularity.

 

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In fact, according to the National Chicken Council, an estimated 1.35 billion chicken wings would be consumed during Super Bowl 52 alone! That shows an increase of almost 20 million chicken wings since 2017.

It’s no surprise then, given their popularity, restaurants continue to experiment with chicken wings in flavor and texture.

Flavor Trends

Asian

Asian flavors are pushing the envelope in almost all categories, and while wings are no stranger to Eastern flavors, they’re starting to get funkier, err, fishier.

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That’s right, fish sauce is boosting wings to another level of umami. Pok Pok Restaurants, based in Portland, OR, lead the way with the aptly named “Vietnamese Fish Sauce Wings.” These crispy morsels are marinated in fish sauce and sugar, then tossed in a sauce of fish sauce and caramelized garlic.

MOPHO of New Orleans is no stranger to nam pla either. Their eponymous wings are coated in a caramel made from fish sauce, sugar, garlic, Thai chilies, ginger, and lime.

On the Korean side of things, Chi’Lantro Korean BBQ Inspired Restaurants serve their chicken wings in a house “Gangnam” sauce that features spicy gochujang paste. A fermented chili and bean paste, gochujang serves as the base for many Korean BBQ sauce recipes.

Smoke

Smoked flavors continue to drift into the mainstream, and wings offer a great medium to play with different types.

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Firebirds Wood Fired Grill amps up its classic Buffalo wings by smoking, chilling, then flash frying for service. Chili’s has entered the game as well with their pecan wood smoked wings glazed in zesty BBQ sauce.

Momofuku Noodle Bar of New York combines both the Asian inspired and smoked trends with their smoked chicken wings made with garlic, Thai chile, and scallions. Wingzup of Austin, TX, doubles down on the char by smoking their wings for 4.5 hours over hickory then grilling them over an open flame.

Texture

Along with flavor, chefs are starting to add different textures to their wings, elevating the simple dish and driving interest.

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At Chroma Modern Bar + Kitchen they are serving up Thai Sticky Wings garnished with crushed peanuts and crispy spring-roll wrapper strips for added crunch. Bonchon Korean Fried Chicken Restaurant goes deep on the crunch by using cornstarch in the breading and twice frying their wings giving them a thin, ultra-crispy skin and immensely satisfying crispiness.

Finally, at Haisous in Chicago you can find chicken wings basted in a caramelized fish sauce and topped with crispy fried garlic and shallots. My mouth is watering just thinking about that depth of flavor.

Keep an eye out for other fun textures like potato chips, panko, and puffed grains as they start to make headway into the mainstream market.

Until next time, cheers everybody!

 

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