Technomic identifies what consumers find most appealing about burgers offered at more than 40 leading limited- and full-service chains.

A new study released by trend-tracker Technomic finds burger consumption up considerably since 2009, with nearly half of today’s consumers saying they eat a burger at least once a week compared with 38% two years ago. One reason for the increase is the continued prominence of burgers on quick-service value menus.

“The value menu is certainly a big part of this increase in burger consumption,” says Sara Monnette, director of consumer research at Chicago-based Technomic. “There are other factors at work, however, as the specialty-burger craze has driven growth in a way that is almost defiantly separate from pricing. The better burger restaurants in the fast-casual segment have put the burger top of mind for consumers, and even the quick-service chains have begun to respond and focus portions of their menus specifically on quality perceptions.”

Total and fried seafood servings at restaurants are on the decline, but non-fried seafood consumption is increasing.

The decline in seafood servings at U.S. restaurants has less to do with natural and man-made disasters like the Gulf oil spill and more to do with the economy and price, according to The NPD Group, a leading market research company. NPD's foodservice market research finds that total seafood and fried seafood servings have been declining for several years, while servings of non-fried seafood have increased over the last two years.

The egg market shows no signs of cracking in the current economy, says Mintel. And most consumers disagree that organic eggs are healthier.

Whether it’s hard-boiled, over easy or poached, featured at breakfast, lunch or dinner, and as baked goods or sauces, the egg is truly the MVP of the kitchen. Not surprisingly, penetration is extremely high, and egg use remains steady at 94% of all U.S. households, according to a recent Mintel report.

A whopping 92% of Mintel respondents agree that eggs are an important part of a healthy diet.  There is a potential struggle, however, for organic producers as more than half (57%) of consumers don’t believe organic eggs are any healthier for you than regular ones. Furthermore, 30% of respondents eat fewer eggs than they would like due to concerns about cholesterol.

By Lynn Schwartz

With more than 30 years in the business, Chef Philip DeMaiolo of New York’s Pier Sixty and The Lighthouse thrives under the pressure of making each event memorable.

“There is a single opportunity to create a memory,” says Philip DeMaiolo, the executive chef of Pier Sixty and The Lighthouse, two upscale catering venues in New York City. This might be a statement about any meal in any restaurant, but DeMaiolo is referring to the wedding meal. And the fare must not only be memorable, but perfect. The food, presentation and service need to exceed all expectations of the bride and groom, their families and their guests.

By Dr. Fred Mayo, CHE, CHT

Diversity, exercise and focus are three areas that educators can capitalize on in the remaining summer months.

Last month, we discussed “Pursuing the ABCs of Your Professional Development.” They included Activities, Books and Conferences. This month, we will focus on the DEFs—Diversity, Exercise and Focus—other aspects of your professional development, something that we are all doing a bit of this summer.

D – Diversity
Since diversity is an increasingly important aspect of teaching—the diversity of students, the range of their backgrounds and skills, the variety of their learning styles—it is a concept that you probably think a lot about and work with in your daily teaching activities. Each of us has been involved in diversity workshops where we were reminded to recognize and honor the diversity of our students, a practice that we take seriously as educators.