Eateries increasingly trade beef for less-pricey burgers

03/31/2013 | FoodBusinessNews.net (free registration)

Restaurants are coping with the high cost of beef and consumers' demand for healthier fare by getting more innovative in their burger offerings, making more veggie burgers available and experimenting with poultry, seafood and even more exotic options, according to Technomic. Big chains from Cheesecake Factory and Seasons 52 to Burger King have veggie or seafood burgers on the menu, and smaller burger joints are even more experimental with elk, bison and even kangaroo meat showing up on the menu.

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