The burger, a mirror of inflation and the global economy

Eco from here eco from elsewhere The burger, mirror of inflation and the global economy Published on: 10/30/2026 - 8:03 p.m.

Listen - 1:16:14 Nearly 100 billion burgers consumed each year around the world: behind this now universal sandwich lies a truly globalized industry. Meat, wheat, energy, transport, delivery: all ingredients are subject to economic and geopolitical tensions. Between inflation, new eating habits, moving upmarket and adapting to local tastes, an investigation into the economic drivers of a market worth tens of billions of euros and the challenges it faces.

Maria Bertoch, director of the New Business Food Services branch at Circana, a market research company specializing in consumer behavior and the fast food market.

Sébastien Abis, director of the DEMETER Club and associate researcher at the Institute of International and Strategic Relations (IRIS). Specialist in agricultural, food and geopolitical issues. Discover the DEMETER 2026 report here

The burger has become a staple of global catering. In Europe alone, in these five major markets (France, Germany, Spain, Italy and the United Kingdom), it represents 41 billion euros and 4.8 billion visits. Despite a decline in overall restaurant attendance, the fast-food burger segment continues to grow. The consumer profile is also changing. While young adults and families remain the main customers, older generations are increasingly frequenting specialized brands.

Moving upmarket: the burger becomes a gourmet product Faced with large international chains, new restaurateurs are banking on the quality of ingredients, the creativity of recipes and personalization. The smash burger and gourmet burgers particularly appeal to a young clientele, looking for differentiating products. Christopher, co-founder of Madison Smash Burger in Zaragoza, explains: “Consumers are always more demanding. They are looking for quality products. » Thomas Gomez, organizer in France of Champions Burger, also observes this development: “The idea is really to highlight the burger as a gourmet product and really take it a little beyond the representation that we can have in fast food. » But this move upmarket comes at a price. Between meat, bread, packaging and logistics, costs are increasing and restaurateurs must choose between quality, margins and accessibility.

Inflation: how much can consumers pay for their burger? In the United States as in Europe, the rise in the price of raw materials is weighing on consumers and restaurateurs. In the United States, the price of beef has particularly increased, notably due to the reduction in herds and the consequences of the drought. RFI correspondent in Los Angeles, Loïc Pialat, reports that certain menus in major American chains are now approaching $18, compared to less than $10 a few years ago. Maria Bertoch identifies several psychological thresholds: “From around €15, consumers no longer see much of the value of fast food. » For the most modest households, the dropout can occur as soon as the burger exceeds 10 euros. Brands are therefore increasing promotions and discounted menus to retain their customers.

Machine-translated from French