Bacon goes beyond breakfast at Denny's
Sept. 16, 2015
by MEAT+POULTRY Staff
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Bacon tops the Bourbon Burger.
Pork belly is a prominent ingredient on Denny’s BigBurgerBash menu.
The popular casual dining chain, based in Spartanburg, SC, recently launched a new burger promotion in which four of six burgers features bacon as a topping. The lineup of five premium, specialty burgers includes a new Bourbon Bacon Cheeseburger; Spicy Sriracha Burger; Bacon Slamburger; Bacon Avocado Cheeseburger; Double Cheeseburger; and the Classic Burger.
“Our #BigBurgerBash menu is a Denny’s-style celebration of our popular, high-quality burgers, combining bold new flavors and the finest ingredients to offer guests our best, and most inventive, burgers yet,” said John Dillon, Denny’s chief marketing officer.
The Double Cheeseburger and Classic Burger, for which bacon is optional, may seem naked by comparison, but consumers need options. And based on research, consumers overwhelmingly opt for bacon and burgers. Foodservice operators know that bacon will always be a hit with consumers – the average American consumes nearly 18 lbs. of bacon annually; and at least 56 percent of consumer s say they eat a burger at least once a week.
“Bacon is such an integral part of the American lexicon,” Patrick Sheerin, chef/owner of Trenchermen Restaurant in Chicago said during the city’s 7th Annual Baconfest fundraiser for the Greater Chicago Food Depository. “It smells great when you cook it. It’s fatty, salty, sweet and smoky. What’s not to love?”