What is in this article?:
- Survey: Consumers find smaller burger chains more satisfying
- Performance varies across dayparts
Emphatica Inc.'s latesest data reveals that the biggest burger chains in the country delighted the fewest number of customers.
Consumers do not always find bigger to mean better when it comes to overall guest satisfaction at U.S. burger chains, according to Empathica Inc.’s 2013 Quick Service Restaurant Benchmark Study.
The survey of 10,000 U.S. consumers rated brands’ food, atmosphere, customer service and other attributes, and ranked the chains based on the percentage of respondents who said they were “delighted” by certain restaurants. The latest data, broken out for the burger segment, revealed that the biggest chains in the country delighted the fewest customers, while regional or upstart fast-casual brands, likeand Burgers and Fries, inspired the highest levels of guest satisfaction most often.
In-N-Out led the study overall, with 66 percent of its customers saying they were “delighted” by their latest experience there, followed by Five Guys with 57 percent,with 49 percent, Culver’s with 48 percent and Steak ‘n Shake with 46 percent.
finished last out of 16 chains in the study’s burger segment report, delighting only 29 percent of its guests. and did not fare much better, delighting 32 percent and 34 percent of guests, respectively.
Dr. Gary Edwards, chief customer officer for Toronto-based Empathica, said the data revealed that advantages for McDonald’s, Burger King and Wendy’s in marketing clout and system size may translate into traffic and sales, but often can be a disadvantage when it comes to guest satisfaction.
“The trade-off is that the top-of-mind awareness and major ad dollars and locations on every major street corner are what push consumers into quick-service restaurants,” Edwards said. “It’s not that they do an exceptional job. The gap between expectations and execution is very small, and what the big chains have going for them is their consistency. … They create an expectation that’s almost always met, so the experience becomes like a packaged good, because they manufacture all the variation [of experience] out.”
Edwards added that some of the fast-growing, newer entrants to the burger scene, like Five Guys, may experience some leveling off in their performance on Empathica’s study in the coming years as they reach and become more established in their markets. Eventually, he said, the pattern of expectations being met consistently would expose those chains to the same challenges of staying relevant, exceeding expectations, and growing incremental traffic and sales that exist for the segment’s biggest brands.
“Gravity will do its magic eventually, and there would be a sameness setting in,” he said. “Over time, they’re under the same pressure of how to innovate and keep their offerings fresh. What happens in these newer markets is that they get glutted and more fractured, and entrants settle around a mean. But now, it’s a great place for consumers to be, because there are some wonderful new choices.”
The study’s participants responded that food taste was the most important factor in determining their level of satisfaction with a restaurant experience, while menu variety was the least important factor. Two other aspects, including “attentive staff” and “I felt valued,” were listed as important to customers when they rated which restaurants delighted them.