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Started By
Message
essential rules of owning and operating a burger joint
Posted on 4/14/14 at 1:30 pm
Posted on 4/14/14 at 1:30 pm
Please add to list
1. Cook to order and temperature.....a must
2. Hand cut fries
3. Locally produced bread, where available. Bread is often very underrated at burger place.
4. Multitude of condiments for burger and/or fries. Ketchup and tobasco wont cut it
5. Serve root beer and local iced tea
1. Cook to order and temperature.....a must
2. Hand cut fries
3. Locally produced bread, where available. Bread is often very underrated at burger place.
4. Multitude of condiments for burger and/or fries. Ketchup and tobasco wont cut it
5. Serve root beer and local iced tea
This post was edited on 4/14/14 at 6:43 pm
20
Posted on 4/14/14 at 1:35 pm to Rouge
I would like to make a motion, to bring under consideration, Honey Mustard when offering Sweet Potato Fries.
Posted on 4/14/14 at 1:35 pm to Rouge
No cold beer?
Posted on 4/14/14 at 1:36 pm to Rouge
I'm a stickler for not offering enough cheese options. But cooking to order should be number 1 on any list, and even further they should have someone in the back who knows HOW to cook to order.
Posted on 4/14/14 at 1:37 pm to Rouge
One place I know that does all this gets rip on here because of the architecture of the building.
Posted on 4/14/14 at 1:38 pm to Rouge
You left out:
(6) Serve peanuts while waiting.
(6) Serve peanuts while waiting.
Posted on 4/14/14 at 1:42 pm to Rouge
quote:
Rouge
Haaaay 5th guy.
Posted on 4/14/14 at 1:49 pm to Rouge
Grind your own meat and serve burgers medium rare at request.
Posted on 4/14/14 at 1:51 pm to Rouge
Grilled onions and avocado must be available.
Posted on 4/14/14 at 1:52 pm to Rouge
Bacon.
Posted on 4/14/14 at 2:07 pm to Rouge
quote:
1. Cook to order and temperature.....a must
Then 1(b) really needs to be to grind you own meat
This post was edited on 4/14/14 at 2:08 pm
Posted on 4/14/14 at 2:08 pm to Rouge
quote:
1. Cook to order and temperature.....a must
I forget if its burgersmith or fat cow that doesn't do this, but you're a burger place, how do you not?
Posted on 4/14/14 at 2:27 pm to Rouge
Veggies on the bottom.
Posted on 4/14/14 at 2:34 pm to Rouge
make sure to have a malt making machine.
Posted on 4/14/14 at 2:37 pm to Rouge
Shredded cheese as opposed to sliced cheese
Posted on 4/14/14 at 3:05 pm to Rouge
quote:
3. Locally produced bread, where available. Bread is often very underrated at burger place.
Agreed.
I find it funny that a lot of places claiming to be the "best burger in town" use a packaged mushy sesame seed bun. I think the bread often makes the burger.
quote:
I'm a stickler for not offering enough cheese options.
That's a good one! I like some more unusual cheeses.
This post was edited on 4/14/14 at 3:06 pm
Posted on 4/14/14 at 3:08 pm to Rouge
Respect the onion.
Offer grilled onions and onion rings. Preferably thick cut so you get the actual onion taste.
Offer grilled onions and onion rings. Preferably thick cut so you get the actual onion taste.
Posted on 4/14/14 at 3:12 pm to Rouge
use quality bacon and as others have said, an assortment of cheese options. I also like caramelized onions on my burger.
Posted on 4/14/14 at 3:12 pm to Rouge
Twisted Root does most of this.
I love that joint.
I love that joint.
Posted on 4/14/14 at 3:14 pm to Rouge
- Need at least three different cheese options. Maybe Cheddar, Blue and Swiss.
- Need Bacon as an option.
- Need Tater Tots
- Need chili as an option.
- Need a slaw burger for the hippies
- Need in house made, flour breaded, not batter dipped onion rings.
- Need fried mushrooms and fried pickles
- Need a pool table
- Need Bacon as an option.
- Need Tater Tots
- Need chili as an option.
- Need a slaw burger for the hippies
- Need in house made, flour breaded, not batter dipped onion rings.
- Need fried mushrooms and fried pickles
- Need a pool table
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