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Family business famous for top-quality steaks responds to customer demand for a REAL burger; StrassBurgers debut exclusively in Morton Williams’ Manhattan stores.
Barbecue is growing moderately in restaurants, with overall barbecue menu items growing 11 percent from the fourth quarter of 2016 to the fourth quarter of 2019, according to Chicago-based Mintel International’s Menu Insights (MMI).
The future is an unpredictable place. As such, we generally prefer to leave predictions to others. We would be reluctant to break our no-prediction rule even in the most stable times, when little in the way of change is expected.
The burger is going through some changes, as consumer trends are having an effect on the patty. There are patties for every type of consumer, from fresh to frozen, from full-sized to slider, and from beef to turkey to plant.
Meat alternative, meat substitute, mock meat— whatever you want to call it, if imitation is the highest form of flattery, the burger is having its moment.
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