Restaurants Look to Keep Up with Burger Trends

September 28, 2015

When it comes to the burger, the menu mainstay that can, at times, seem almost impenetrable by trends and sways in customer demand, Jamie Schweid, the Executive Vice President at the family-owned fourth generation ground beef purveyor Schweid & Sons, says operators simply want more. And not just additional juicy product to craft for patrons, but also information to help them keep pace in a seemingly endless race to stay ahead.

Burgers, Schweid says, are a constant conversation starter with his restaurant partners. “One of the biggest requests that we received was, ‘What else can we do with a burger?…