The average menu price of a burger increased, as of last year, 16% since 2010. It’s hard to argue that the bun hasn’t played an integral role in that rise.
“When I opened my first restaurant in 1989, there was a ceiling on a hamburger or cheeseburger; no one went above $4.99,” said Greg Acerra, owner, Fireking Baking Company, Braintree, USA.“Look at menus now, and people are paying $14.95 for a cheeseburger, and no one really flinches at it.”
He chalks this up to the bread because when a server places a plated burger on the table, the first thing the customer sees isn’t the meat, vegetables or condiments; it’s the bun.
“The roll plays an important part in the burger experience because it becomes the center of the plate,” Mr. Acerra said. “It’s really important that if restaurants are going to get these kinds of dollars for a burger, you’ve got to give them a premium roll. That’s the consumers’ expectation.”
Quotes from BakingBusiness.com
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