Burgers remain nation’s favourite dish despite peak in popularity

Findings show that 17% fewer dishes on menus feature burgers compared with last year while hot dogs continue to increase in popularity, appearing on 86% more menus than they did last year.

Pork ribs were the second biggest riser with the dish featuring on 15% more menus than this time last year.

The latest biannual Menurama research undertaken by the group in June 2014 charts the trends and changes in the menus of 116 UK branded pub, hotel, restaurant and quick service outlets.

Inventive approach​

The survey found that operators are taking a more inventive approach to burgers by offering more gourmet versions of the dish – perhaps in bid to boost sales.

Byron serve a Miami Slice burger – a 6oz burger with potatoes, salami, cheese and smoked paprika ketchup in a sourdough bun while Fayre and Square sells a pizza burger consisting of a cheeseburger with tomato sauce wrapped in pizza bread.

American inspired ​

Research also shows that American themed dishes are growing in popularity with the provenance of dishes being referred to on menus with examples including Chicken Louisiana Skins and New Yorker Crunchy Salad served at Frankie and Benny’s.

The innovation also extends to variations of old favourites such as coleslaw being referred to as ‘slaw’ and coming in a variety of different flavours such as the Blue Cheese Slaw with chopped jalepenos on the menu at GBK and the Spicy Slaw at Brewer’s Fayre.

New favourites ​

The flat iron steak – a cheaper cut of meat taken from the shoulder of the animal - has been one of this year’s favourite cuts of meat which can now be found on 17 menus including those at Beefeater and pub company Scream.

One of the newest flavour combinations to feature on menus is salted caramel which now appears in 37 dishes - growing 12% in popularity year-on-year.

Following the trend​

The Menurama survey also reveals that operators are adapting their menus to fit in with the latest eating trends which include featuring Japanese Katsu and Korean dishes on menus and serving up dishes on planks or in trash can lids to adopt the current trend in street food.

Sharing dishes such as sliders are still firm favourites on casual dining menus, up 64% since summer 2013.

Free from​

The term ‘gluten free’ was found on 8% more menus with ‘wheat-free’ and ‘flourless’ appearing as alternative descriptions with a significant increase expected when the allergen regulations come into force this December.

Horizons director of services and report author Nicola Knight said: “We are seeing a high level of innovation on menus. Many of the ideas are coming from the US, but street food and ethnic flavours are also influencing menus.

“Operators are also working hard at providing customers with something new, often by putting a twist on old favourites.”

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