Fatburger’s Hypocrite Burger
Andy Wiederhorn wants to sell bacon to vegetarians.
That’s the idea, anyway, behind the Hypocrite Burger — a veggie patty topped by two strips of bacon. Wiederhorn, chief executive officer of Beverly Hills, California-based Fatburger Corp., is pushing sales of the sandwich in his 200 fast-food restaurants to take advantage of wholesale prices that dropped about two-thirds from a year ago.
“We want to add bacon to everything we sell,” he said. “People like it.”
Do they ever. At the risk of sounding like Forrest Gump’s shrimp-obsessed buddy Bubba, eateries are offering bacon milkshakes, bacon sauerkraut, bacon kale salad, bacon martinis and bacon peanut brittle. Last year, 68 percent of U.S. restaurants had bacon on the menu, up from 62 percent in 2005, according to market researcher Datassential. And that was when prices were a lot higher than they are today.
Bacon is having its moment. It’s always been popular, but now, driven by reduced cost, innovative concoctions, the protein-rich Paleo Diet and a worldly younger generation willing to try anything once, twice if they like it, that popularity has exploded. Last year, a piglet-killing virus shrank U.S. hog herds, sending futures prices to all-time highs, and farmers scrambled to capture those profits. Record U.S. pork production will surpass beef output for the first time as overseas demand slows, creating today’s glut and sending both retail and wholesale prices to deliciously low levels.
Even though retail prices are down, consumers paid more than seven times the wholesale price for bacon last month, a record spread. Milwaukee-based supermarket chain Roundy’s Inc. expects prices to continue to tumble throughout 2015 as costs such as feed decline…
Part of the reason for the retail-wholesale mismatch is some higher-priced pork bellies from last year’s slaughter were frozen, and those inventories take time to work through…By now, cheaper bellies have worked their way to slicers, yet the higher store prices persist.
“It’s highway robbery,” said Dennis Smith, senior account executive at Archer Financial Services in Chicago. “Talk about a huge markup. They don’t lower prices because bacon demand is just that good…”
As beef costs reach all-time highs, restaurants are adding bacon to more dishes because it raises the flavor profile of an otherwise cheaper piece of meat….
Yes, we’ve reached the point where you should switch on your brain. Economics should be a determinant in your cuisine unless you have an excess of disposable income and little concern for nutrition. After all, bacon offers two of America’s most popular food groups: fat and salt.
In our household, we eat beef about a dozen times a year, tops – almost exclusively during our extended outdoors grilling season. That’s it. Even living in a beef-producing state, even though I have easy access to essentially organic critters without the overhead of certification, etc., pork and chicken are our primary sources of air-breathing protein.