Gourmet foods are making a comeback.
The trend is being promoted by restaurants and bars across the country, and there are now more than 200,000 restaurants and bar chains that sell burgers with the goal of catering to the masses.
The food industry is also growing.
“The food industry as a whole is seeing the trend and wants to take advantage of it,” says Mike Gaskin, CEO of The Food Network.
“So there are restaurants that have the idea and they’re looking at how to get people to come into the restaurants and order a burger or to get customers in to a bar and enjoy a burger.”
Gaskins says he expects the industry will see “significant growth” in 2019.
Gaskins has worked in the restaurant industry for 25 years.
He says the restaurant is an important part of the food chain and he has seen many chefs use the food industry to develop and promote their restaurant.
Gaskis, who is also president of the National Restaurant Association, says many chefs are seeing the new trend.
“There’s a lot of people who are getting into the restaurant business and wanting to get into the food business,” he says.
“[And] they’re going to be able to leverage a lot more of the restaurant’s resources.”
Giskin says he’s seen the trend become more prevalent in recent years, and it’s not just the burger that’s popular.
“We’ve seen the burger trend become a very popular thing to eat,” he adds.
“It’s something that really resonates with a lot people.
And I think there are a lot, if not a lot” of restaurant owners who have seen this trend as well.
Many of these restaurants are also experimenting with new menu items and dishes to appeal to a younger customer base.
One of the most popular new burgers at a restaurant that has seen a lot success is the “pork burger,” a “faux beef burger” that features a side of a slice of bacon.
The meat on the pork burger is served on a buns that are crispy and topped with lettuce and tomatoes.
While many people don’t know what a pork burger even is, it’s one that’s gaining popularity in restaurants.
Bacon is often the first thing a burger is offered.
It’s a popular burger choice in the country because of its lean meat, which provides plenty of calories and is a source of protein, says Mark Wills, executive chef at The Bar & Barrel on South Fifth Street.
“We get people coming in from the interstate and they want a steak sandwich,” he explains.
But this is just a part of a much larger trend in restaurants that has been gaining popularity.
There are now nearly 300,000 restaurant chains nationwide that cater to a growing number of customers, according to The National Restaurant Assn.
At some point in the near future, restaurant chains will be able start selling their food in a more traditional way.
A recent trend is the move toward using frozen and dehydrated items.
In 2019, the trend will become even more prevalent, with restaurants catering to more than 300,00 restaurants that sell food in-house.
Bar-B-Q is among the restaurants that are seeing growth, says Gaski.
They’ve taken that trend to a whole new level.
Even with the growth, however, it will take time for the trend to spread to other restaurant chains.
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