Barbecue season is upon us and with it comes rising consumer interest in burgers. It’s a good time to tune up your menu with some on-trend ingredients and approaches. A recent Forbes report advised new burger franchisors to offer more sophisticated options for consumers craving new tastes. For example, Restaurant Burger Magazine said that while cheddar is a longtime favorite as a burger topper, consumers are demanding more variety. Consider mozzarella, Muenster or goat cheese, or try offering a series of limited time offerings that allow you to switch up your cheese, condiments and buns with regional or globally influenced options.
‘Tis the season for a fire in the fireplace. While preparing foods over a roaring fire is hardly new, the practice is on trend at the moment for the way it brings together basic cooking methods, local ingredients and memorable dining experiences. It can also help you infuse your menu with unexpected flavors. As the owner of the London Log Company told the Telegraph, salmon smoked over firewood has a different flavor depending on the color of the wood. It also allows a chef to constantly monitor a food as it cooks — all while putting on a show for guests. (Use dry woods for a more even burn.) Even if you don’t have the facility for cooking over fire, you can adapt a barbecue by soaking wood chips in water and then sprinkling them over charcoal for similar effect.