According to John Scott, JM Scott Management Services, gourmet burgers were something born of North America’s 2008 economic downturn.
“People went to the hamburger, because it’s a comfort food. And then, over a period of time…people said, ‘you know what, I’d like something a bit better.’”
That’s when, as Scott says in the video below, a New York chef decided to create a gourmet burger made of steak. It was a hit, and today, gourmet burgers can be found in all kinds of high-end establishments.
Filmed at the Canfax Cattle Market Forum in Calgary, this interview has Scott join Shaun Haney to address the history and appeal of the gourmet burger. The discussion evolves from there, delving into what fast food chains are doing to respond to this kind of competition and the ever-changing perception of ‘fast food.’
Also from CanFax ’14: Big Money for Bulls, Stabilization of the Cow Herd & Tight Feeder Margins for 2015