Foodservice Equipment & Supplies

JUN 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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86 • FOODSERVICE EQUIPMENT & SUPPLIES • JUNE 2017 By Lisa White T o get a grasp on the popularity of the better- burger segment, one needs only to look toward the nearest strip mall or street corner. Among the ubiquitous quick-service burger joints like McDonald's, Burger King and Wendy's are now more upscale counterparts like Five Guys, Shake Shack and Smashburger. The emergence of these chains comes in response to finicky diners, many of whom are Millennials, seeking to trade up from the traditional burger joints. "America still loves burgers, but the segment is very saturated, and became even more so in the last five years with the growth of better burger places," says Bob Goldin, a partner in Chicago-based Pentallect Inc., a food indus- try consulting firm. "All the major quick-service burger chains are stable, flat or up just slightly in sales, as these are very mature businesses." According to the 2016 Top 500 Chain Restaurant Report from Chicago-based market research firm Technomic, limited-service burger chain performance increased 3.3 percent from 2014 to 2015, the most recent year for which data is available. This translates into $75.5 billion in U.S. sales in 2015, up from $73.1 billion in 2014. Unit growth was essentially flat during this period at .5 percent with 43,364 units. RISING TO THE TOP The better-burger segment continues to expand as discriminating consumers seek unique and upscale versions of a perennial favorite. e&s; segment spotlight

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