mkt 495 research #2

mkt 495 research #2 - o Incorporates another flavor o...

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PRODUCT SPECIFICATIONS CONT’D Burger fast food sales account for 49% of total fast food sales in 2010 (slight decrease from 2009 o Due to challenges from premium burger outlets (Five Guys, Smashburger, Elevation Burger) o Shows market trend shifting towards high quality, premium quality burgers Dinnertime spending targeted o Angus Burgers were introduced by McDonalds in 2009 Wendy’s, BK, and Carl’s Jr. followed suite shortly after Most Popular Burger Toppings 1. Cheese 2. Bacon 3. Ketchup 4. Onions 5. Mustard 6. Specialty Sauces (BBQ, 1000 Island) 7. Pickles 8. Tomato 9. Mayo 10. Lettuce Recommendations for Ingredients Angus Ground beef o Maintain quality Bacon pieces (cooked) o Adds crunchy dynamic Cheddar cheese o Blends well with smoky bacon flavor Onions o Grilled or raw
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Unformatted text preview: o Incorporates another flavor o Prevents onions from sliding off burger when eating *** All ingredients can be prepared beforehand and frozen until time of eating Recommended Size • A serving of meat according to the USDA is 100 grams (3.5 ounces) • Recommend creating at least ¼ pound (4 ounce) burger patties to compete with products such as the McDonalds quarter pounder http://www.columbusalive.com/content/stories/2010/01/26/ca_u_list.html “Fast Food in the U.S.” 01 July 2011 Global Market Information Database . Euromonitor International. n. pag. Web. 19 January 2012. "Food and Nutrition." U.S. Department of Agriculture . Web. 19 Jan. 2012. <http://www.usda.gov/wps/portal/usda/usdahome>....
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This note was uploaded on 01/31/2012 for the course MKT 495 taught by Professor Oakenfull during the Spring '12 term at Miami University.

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mkt 495 research #2 - o Incorporates another flavor o...

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