Hot Buns! in Fast Food, a New Focus Is on What’s Outside the Sandwich
Hot Buns! in Fast Food, a New Focus Is on What’s Outside the Sandwich
Specialty buns and breading will be hot at restaurants in 2013—which is being dubbed the “Year of the Bun.”
The industry publication Burger Business has gone on record declaring that 2013 will be the “Year of the Bun.” Why the focus on breading, which is often considered an afterthought—existing mainly to hold the good stuff that’s inside? For one thing, it makes sense to play up specialty buns when a restaurant doesn’t want to bring attention to “high-priced proteins or cheeses,” Burger Business explains.
Because meat and dairy prices have risen in recent years, and perhaps also because most of the good ideas about chicken, meat, and other ingredients have been exhausted, restaurants are trying to get diners excited with a relatively inexpensive addition to menus—a mix of unique buns and breads that come as a tasty surprise to customers accustomed to the same old standard bun on nearly every sandwich and burger.